Software Vault: The Diamond Collection

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MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Holiday Cheddar Date Cake Categories: Cyberealm, Kooknet, Cakes, Desserts Yield: 20 servings 3/4 c Butter; Room Temperature 4 ea Eggs; Lg 3 1/2 c Unbleached Flour 1 ts Salt 1/4 ts Cloves; Ground 2 c Pecans; Chopped 2 c Raisins; Golden 1 1/2 c Light Brown Sugar; Packed 1 c Cheddar; Sharp, Shredded 1/2 ts Baking Soda 1 ts Cinnamon; Ground 16 oz Dates; Pitted,Finely Chopped 4 oz Candied Cherries;Halved,1jar 1 c Milk MMMMM------------------------DECORATIONS----------------------------- 4 ea Candied Pineapple Slices 12 ea Almonds; Whole Blanched * You can make a decorative design on the top of the cake by quartering the candied Pineapple Slices and using the whole almonds, if desired. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preheat the oven to 300°F and grease and flour a 10-inch tube pan; set aside. In a large bowl, beat the butter and brown sugar with an electric mixer on medium, until well blended. Add the eggs, one at a time, beating well after each addition. Beat in the cheddar cheese. Sift the flour, baking soda, salt, cinnamon and cloves into a medium bowl. In another medium bowl, combine the dates, pecans, cherries and raisins. Add 2 Tbs of the flour mixture, tossing lightly to coat the fruit and nuts. Alternately beat the remaining flour mixture and milk into the butter mixture until well blended. Stir in the floured fruit mixture by hand until distributed throughout the batter. Turn into the prepared pan. Bake for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from the side of the pan and the top springs back when lightly pressed. Cool for 15 minutes in the pan on a wire rack then remove from the pan. Cool completely on the wire rack. When cool, store in a container with a tight lid for up to 6 weeks. To serve, cut into thin slices. Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown, NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hamburger Fischsalat (Hamburg-Style Fish Salad) Categories: Ethnic, Salads, Kooknet Yield: 4 servings 1 tb Butter 1 lb White Fish Fillets; * 1/2 c ;Hot Water 4 Eggs; Large, Hard Cooked 2 Pickles; Dill 1 tb Capers MMMMM---------------------------SAUCE-------------------------------- 2 tb Mayonnaise 2 tb Sour Cream 2 ts Lemon Juice 1 ts Mustard; Dijon-style 1/2 ts Salt 1/4 ts Pepper; White MMMMM--------------------------GARNISH------------------------------- 1 Egg; Large, Hard Cooked 4 Beets; Canned, Slices * Fillets may be fresh or frozen. They can include cod, turbot, or ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Melt butter in a frypan. Place fish in frypan and pour hot water over * Mustard must be the strong Djon or Gulden Type. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley. From: Carl Berger Date: 07-24-94 Posted by Loren Martin on Kook-Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Punch Categories: Kohl, Beverages, Kooknet Yield: 1 servings 1 cn Pineapple juice (46-oz) 2 c Orange juice 6 c Water 5 Bananas; mashed 1 pk Strawberries; frozen 2 Juice of 2 Lemons Mint leaves 4 c Sugar 7-Up to stretch it Mix sugar and water. Chill. Add fruit juices and bananas right away. Freeze and then break into pieces. Add strawberries and 7-Up. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl Kook-Net: ■ THE IMPROV BBS ■ Kook-Net Hub ■ (602)991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Crab-Stuffed Chicken Categories: Low-cal, Low-fat, Poultry, Cyberealm, Kooknet Yield: 6 servings 4 oz Crabmeat(or imitation) chop 2 tb Fine dry Bread Crumbs 1 tb Snipped Parsley 6 x Med Chicken Breast halves * 1/4 c Water Chestnuts, chop finely 2 tb Mayonnaise or salad dressing 1/4 ts Dijon-style Mustard 2 tb White Wine Worcestershire * 6 med (1 - 1 1/4 lbs) boned skinless chicken breast halves Sliced green onion For filling, combine crabmeat, water chestnuts, bread crumbs, mayonnaise, parsley, and mustard. Place 1 piece of chicken, boned side up, between clear plastic wrap. Pound with meat mallet till 1/8" thick. Repeat with other pieces of chicken. Spoon some of the filling onto 1 end of each chicken breast half. Fold in the sides and roll up. Arrange chicken, seam side down, in a 12x7x2" baking dish. Brush with some of the Worcestershire sauce. Bake in a 350 deg F. oven for 20-25 minutes or till chicken is no longer pink. Brush with remaining Worcestershire sauce and sprinkle with green onion. Microwave Directions: Prepare as above, except microcook chicken rolls, covered with waxed paper, on 100% (high) for 8-10 minutes or till chicken is no longer pink. Give the dish a 1/2 turn every 4 minutes. ******************************************************** Per serving: 190 calories, 31 g protein, 4 g carbohydrates, 5 g fat, 83 mg cholesterol, 324 mg sodium, 282 mg potassium. From Lois Flack, Cyberealm BBS, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Citrus Shrimp and Scallops Categories: Low-cal, Low-fat, Fish, Cyberealm, Kooknet Yield: 4 servings 1/2 lb Fresh or frozen Scallops 1/2 c Orange juice 1 ts Grated Gingerroot 1/4 ts Ground Red Pepper 1 x Orange, cut in 8 wedges 1 ts Finely shredded Orange Peel 2 tb Soy Sauce 1 x Clove garlic, minced 12 x Fresh or frozen Pea Pods 12 fresh or frozen large Shrimp, peeled and deveined (about 1/2 lb total) Halve any large scallops. Place scallops and shrimp in a plastic bag set in a deep bowl. For marinade, combine orange peel, orange juice, soy sauce, gingeroot, garlic, and red pepper. Pour over seafood. Seal bag. Marinate in the refrigerator 30 minutes. Drain, reserving marinade. If using fresh pea pods, cook in boiling water about 2 minutes; drain. Or, thaw and drain frozen pea pods. Wrap 1 pea pod around each shrimp. Thread pea pods and shrimp onto four 10-12" skewers alternately with scallops and orange wedges. Grill kabobs on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and brush with marinade. Grill 5-7 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade. Broiler Directions: Place kabobs on the unheated rack of a broiler pan. Broil 4" from the heat for 4 minutes. Turn and broil 4-6 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade. *********************************************************** Per serving: 133 calories, 22 g protein, 7 g carbohydrates, 1 g fat, 105 mg cholesterol, 305 mg sodium, 380 mg potassium. From Lois Flack, Cyberealm BBS, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sweet and Sour Ham Balls Categories: Meats, Main dish, Low-cal, Kooknet, Cyberealm Yield: 6 servings 1 x Beaten egg 1 c Bran flakes cereal 1/3 c Skim milk 1/4 ts Ground ginger 1/2 lb Lean ground beef 1/2 lb Ground fully cooked ham 15 1/4 oz Can pineapple chunks 1 c Thinly sliced carrots 1/2 c Chicken broth 1/4 c Red wine vinegar 2 tb Cornstarch 2 tb Honey 1 tb Soy sauce 1 c Fresh, or frozen pea pods In a large bowl combine egg, bran flakes, milk, and ginger. Let stand 5 minutes. Add meat and mix well. Shape into 24 meatballs. Arrange meatballs in a 12x7.5x2" baking dish. Bake, uncovered, in a 350 deg oven for 30 minutes. Spoon off fat. Meanwhile, for sauce, drain pineapple, reserving juice. Set broth aside. In a large saucepan cook carrots in chicken broth, covered, for 5 minutes or just till tender. Do not drain. Combine vinegar, cornstarch, honey, and soy sauce. Stir into carrot mixture. Stir in reserved pineapple juice. Cook and stir till thickened and bubbly. Stir in pea pods and cook 2 minutes more. Stir in pineapple; heat through. Gently stir in meatballs to coat with sauce. MICROWAVE DIRECTIONS: Place meatballs in a microwave safe 12x7x2" baking dish. Micro-cook, loosely covered with waxed paper, on 100% power (high) for 5-7 minutes, rearranging once. Drain. Prepare sauce as directed above. Per serving: 249 calories, 19 g protein, 30 g carbohydrates, 7 g fat, 95 mg cholesterol, 792 mg sodium, 483 mg potassium MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Ham and Potato Skillet Categories: Meats, Main dish, Low-cal, Kooknet Yield: 3 servings 1/2 lb Ground fully cooked ham 1 c Sliced celery 1/2 c Chopped onion 2 c Chopped potatoes 1 c Fresh or frzn cut green bean 1/2 c Water 1/4 ts Dried thyme, crushed 1/8 ts Pepper 1 tb Grated Parmesan cheese Spray a large skillet with Pam. In the skillet cook ham, celery, and onion till vegetables are tender. Stir in potatoes; frsh green beans,if using; water; thyme; and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or till potatoes are tender and most of the liquid is absorbed. If using frozen beans, add to ham and potato mixture the last 7 minutes of cooking. To serve, sprinkle with parmesan cheese. Per serving: 228 calories, 20 g protein, 25 g carbohydrates, 5 g fat, 42 mg cholesterol, 993 mg sodium, 999 mg potassium MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Red Cabbage Salad Categories: Ethnic, Salads, Vegetables, Kooknet Yield: 4 servings 5 Bacon; slices 2 tb Vinegar 1/2 Red cabbage; head, shredded 1/2 ts Salt 1 tb Caraway seeds 1 ts Sugar 1/4 c Wine; red or white 2 tb Vegetable oil 1/4 ts Pepper Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over mixture. Serve at room temperature. From: Carl Berger Date: 07-24-94 Posted by Loren Martin on Kooknet MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Red-Beet Salad Categories: Ethnic, Salads, Vegetables, Kooknet Yield: 6 servings 2 Red beets; bunches 2 tb ;water 2 tb Caraway seeds 2 tb Onion; minced 1/4 ts Cloves; ground 1/4 ts Pepper ----------marinade--------- 1/4 c Vinegar 1 ts Sugar 1 ts Horseradish 1/2 ts Salt 5 tb Vegetable oil Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally. From: Carl Berger Date: 07-24-94 Posted by Loren Martin on Kooknet MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Apple Swirl Cake Categories: Desserts, Cakes, Cyberealm, Kooknet Yield: 12 servings 2 c Apples 1 ts Cinnamon 1 c Cooking Oil 1/4 c Orange juice 3 c Sifted Flour 1/2 ts Salt 3 tb Sugar 2 c Sugar 4 ea Eggs 2 ts Vanilla 1 tb Baking powder Peel, core, and chop apples into small pieces. Mix together with 3 tablespoons sugar and cinnamon. Set aside. In large bowl, combine sugar and cooking oil; beat. Add eggs, orange juice, and vanilla. Sift together flour, baking powder, and salt; add to creamed mixture. Beat until smooth. Pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture. Repeat. End with layer of batter on top. Bake at 325 degrees F for 60 minutes or until cake tests done. Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar. Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cabbage Fruit Salad with Sour-Cream Categories: Ethnic, Salads, Vegetables, Kooknet Yield: 4 servings 2 c Cabbage; raw, shredded 1 tb Lemon juice 1/4 c Pineapple juice 1/4 ts Salt 1/2 c Sour cream 1 Apple; med., diced, unpeele 1/2 c Raisins 1 1/2 ts Lemon juice 1 tb Sugar Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill. From: Carl Berger Date: 07-24-94 Posted by Loren Martin on Kook-Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cold Potato Salad Categories: Ethnic, Salads, Vegetables, Kooknet Yield: 6 servings 6 Potatoes; large * 1/2 ts Salt 3 tb Vinegar 1 ts Sugar ;boiling water 1 Onion; medium, minced 1/2 ts Mustard; prepared 2 ts Dillseed * Potatoes should be peeled and quartered. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature. From: Carl Berger Date: 07-24-94 Posted by Loren Martin on Kook-Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Herring Salad with Sour Cream Sauce Categories: Ethnic, Salads, Fruits, Kooknet Yield: 4 servings ------sour-cream sauce------ 1/2 c Yogurt 1/4 ts Sugar 2 Onions; small 8 Herring fillets; marinated 1/2 ts Dillweed; dried 1 c Sour cream 1/2 x Lemon; juice only -----------salad----------- 2 Apples; medium, tart 2 ts Dill; fresh or Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours. Sprinkle with dill before serving. From: Carl Berger Date: 07-24-94 Posted by Loren Martin on Kooknet MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cucumber Relish Salad Categories: Ethnic, Salads, Vegetables, Kooknet, Chin/japan Yield: 4 servings 2 Cucumbers; medium 1 1/2 tb Cider vinegar 1/8 ts Pepper 1 tb Parsley; fresh, minced 1 1/2 tb Sugar 1/2 ts Salt 1/2 c Sour cream Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley. From: Carl Berger Date: 07-24-94 Posted by Loren Martin on Kook-Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fruit Salad with Nuts Categories: Ethnic, Salads, Vegetables, Kooknet Yield: 4 servings 1 Honeydew melon; small 1 c Blue grapes 12 Walnut halves 8 oz Yogurt; (1 container) 1 tb Orange juice 2 tb Evaporated milk White pepper; dash 2 Oranges Lettuce leaves ----------dressing--------- 1 tb Lemon juice 1 tb Tomato catsup Salt; dash Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving. From: Carl Berger Date: 07-24-94 Posted by Loren Martin on Kook-Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Ham & Shrimp Creole Categories: Main dish, Fish, Kooknet Yield: 6 servings 3 tb Butter 2 c Canned tomatoes 1 1/2 c Hot water or stock 2 tb Onion flakes 3 ts Salt 1/2 ts Sugar 1/8 ts Thyme 1/2 lb Raw shrimp, peeled 3 tb Flour 1/4 c Tomato paste 1/2 c Diced green pepper 2 tb Chopped parsley 2 ts Chili powder 1/4 ts Garlic powder 2 c Diced, cooked ham 1 ts Lemon juice Melt butter in a 2.5 qt heavy saucepan. Remove from heat. Blend in flour and cook over low heat until the mixture is a medium to dark brown. Remove from heat and add the next 11 ingredients. Simmer 20 minutes, covered. Add ham, shrimp and lemon juice. Cook uncovered, for 10 minutes or until shrimp turn pink. Serve over hot cooked rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Seven-flavor Chicken Categories: Poultry, Kooknet, Cyberealm Yield: 4 servings 4 tb Soy sauce, divided 1 tb Cornstarch 8 oz Vermicelli, uncooked 1 tb Sugar 2 tb Vegetable oil, divided 1/4 lb Snow peas, julienned 1 tb Ginger root, minced 2 tb Oriental sesame oil 2 ea Chicken breasts, bonned and Skinned, cut into strips 2 tb White vinegar 1 ea Carrot, julienned 1/2 c Chopped onion greens 3/4 ts Crushed red pepper Blend 1 tb each of soy sauce, sesame oil and cornstarch; stir in chicken. Let stand 10 minutes. Break vermicelli in half and cook according to package directions, omitting salt; drain and keep warm in large mixing bowl. Dissolve sugar in remaining soy sauce, sesame oil and vinegar; set aside. Heat 1 Tb oil in hot skillet or wok over high heat. Add chicken mixture and stir-fry for 3-4 minutes, then remove from pan. Heat remaining vegetable oil and add carrots and snow peas; stir-fry for 1 minute, then add green onions, ginger root and red pepper. Stir-fry for 1 additional minute. Remove from heat and stir in chicken and vinegar mixture. Pour over vermicelli and toss together to combine. Serve immediately. Courtesy of Loren Martin, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Huevos Ranchero Casserole Souffle Categories: Casseroles, Vegetarian, Kooknet, Cheese/eggs Yield: 12 servings 1 1/2 tb Unsalted butter; softened 6 Bell peppers, about 6" long 12 Eggs; separated 4 c Shredded Cheddar cheese 2 c Fresh or frozen corn kernels 1 c Milk 2 Fresh jalapeno peppers - seeds & membranes removed - and minced, -=OR=- - Use pickled jalapenos that - have been rinsed - and prepared the same way 1 ts Salt; or to taste Freshly ground black pepper 6 c Purchased or homemade salsa, - warmed ============================= DIRECTIONS =================================== Preheat oven to 450°F. Butter a 9-by-13-inch oven-proof glass or earthenware casserole dish. Make an incision along the length of each bell pepper and remove the stem, seeds and membranes, keeping the peppers whole. Fill a medium-size skillet halfway with water and bring to a boil. Add peppers. Let water return to a boil and cook until peppers are just softened, about 3 minutes. Remove and blot them very dry with paper towels and let cool completely. Then, line the bottom of the casserole with them. Separate the eggs into 2 large bowls. Beat the yolks until smooth, then stir in the cheese, corn, milk, jalapeno peppers and salt and black pepper. Whisk the whites until soft peaks form, then fold them into the yolk mix- ture, gently stirring just until almost blended. Scrape the mixture into the prepared dish and transfer it to the middle rack of the preheated oven. Bake just until the eggs are puffy and the top is lightly browned, about 7 minutes. Reduce the heat to 325°F and continue cooking until the eggs are baked through but not dry, 22 to 25 minutes. Test by inserting a knife into the center. It should come out almost clean. Remove the pan and let it sit for a few minutes before cutting the casserole into 12 rectangles. Serve each portion with some salsa spooned on top. JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK Posted by Bob Hogan, Co-Moderator I-Link Cuisine,and Super-Sysop of Lucifer-Net/Byte Brothers, Wichita Kansas 316-554-0005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Filo Mushroom Pies Categories: Appetizers, Cyberealm, Kooknet Yield: 42 servings 1 pk Filo pastry sheets 3/4 lb Flat mushrooms (w/o stalks) 1/2 lb Onions 7 oz Feta cheese 2 ts Whole cumin 2 ts Coriander seeds - toasted & lightly crushed Butter or oil 2 sm Eggs Chop the onion finely and soften it in a little butter or oil, then fry hard until frazzled. Remove and reserve. Dice the mushrooms and fry them in the fat remaining in the pan; stir and turn them as necessary to drive off most of their moisture and to concentrate flavour. Mix the two vegetables together and season with plenty of salt and pepper. Stir in the cumin, coriander and grated cheese. When cool bind with the beaten eggs. Unwrap the pastry one sheet at a time. Keep the rest covered with a damp cloth to prevent drying out. Cut each sheet into strips about 3 x 10 inches long and brush on one side only with melted butter. Put one rounded metal teaspoonful of the mixture near the short edge of the buttery side of the first pastry strip - about 1 inch from the bottom and slightly to the left-hand side. Fold the bottom right-hand corner of the pastry diagonally over the filling to make a triangle. Continue folding the pastry at right angles up the whole lenghth of the strip so you end up with a neat little triangular parcel. Make more little pies in the same way until all the filling is used up. To cook, simply brush the pies all over with melted butter or oil, arrange them side by side on baking trays and bake at 350-375 F (180-190 C) gas mark 4/5 for about 20 minutes, until the pastry is golden and crisp. It is best to turn the pies over after the first 10 minutes and brush with more butter or oil. For even crisper results the pies can be deep-fried. From Robin Sattler, Kook-Net Recipe Network, 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Shrimp Baleares Categories: Fish, Appetizers, Kooknet Yield: 6 servings 3 tb Finely minced parsley 3 tb Wine vinegar 2 lg Garlic cloves, minced 6 Anchovy filets, minced 1/2 c Olive oil 2 sm Hot chili peppers 1 Onion, finely minced 1/2 c Dry white wine 8 Ripe tomatoes, peeled, -seeded & chopped Salt & freshly ground -white pepper 2 lb Fresh raw shrimp, peeled 1 tb Small well-drained capers 1 c Greek black olives, pitted MMMMM--------------------------GARNISH------------------------------- 1 ts Grated lemon rind 2 tb Finely minced parsley 2 Garlic cloves, minced In a mixing bowl combine the parsley, vinegar, garlic and anchovies and reserve. In a large heavy skillet, heat the olive oil. Add the chili peppers and onion and cook until the onion is soft and lightly browned. Add the wine and bring to a boil. Reduce the liquid by half and add the tomatoes, salt and pepper. Cook until most of the tomato juice has evaporated. Add the shrimp and cook for 5 to 7 minutes or until they turn a bright pink. Do not overcook them or they will get tough. Add the capers, olives and the parsley vinegar, garlic and anchovy mixture and heat through. Correct the seasoning and pour onto a serving platter. Garnish with the grated lemon rind and additional parsley and garlic. Notes: This dish is usually served as an appetizer, but you may use it as a main course on a bed of saffron rice. From "Seasonal Kitchen, a Celebration of Fresh Foods" by Perla Meyers. Posted by Terri St.Louis-Woltmon. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bacardi Rum Pina Colada Cake Categories: Cyberealm, Kooknet, Cakes, Desserts Yield: 1 servings 1 White cake mix (2 layer size -) 1 Coconut cream or vanilla - instant pudding (4 serv) 1 Eggs 1/4 c Water 1/4 c Wesson oil 1 c Flaked coconut 1/3 c Bacardi dark rum Frosting 1 Coconut cream or vanilla ins -tant pudding (4 serv) 1/3 c Bacardi dark rum 1 Can crushed pineapple (in - juice) 1 Container frozen whipped - topping, thawed Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into two greased and floured 9-inch layer cake pans. Bake at 350°F for 25 -30 minutes or until cake springs back when lightly pressed. Do not under bake. Cool in pans for 15 minutes; remove and cool on racks. Fill and frost; sprinkle with coconut. Chill. Refrigerate leftover cake. Frosting: Combine all ingredients except whipped topping in a bowl; beat until well blended. Fold in thawed whipped topping. Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown, NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bailey's Irish Cream Cake Categories: Cyberealm, Kooknet, Cakes, Desserts Yield: 1 servings 18 1/4 oz Pkg. yellow cake mix 4 oz Instant chocolate pudding 3/4 c Oil 1/8 c Water 1/4 c Vodka 3/8 c Bailey's Irish Cream 4 Eggs Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in bowl. Beat until smooth. Pour into greased and floured 10 inch Bundt pan. Bake at 350°F 40 to 50 minutes or until done. Remove from pan and cool completely. Mix a glaze of Bailey's and powdered sugar to a thick consistency and drizzle over cake. Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown, NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Easter Egg Nog Categories: Beverages, Cyberealm, Kooknet Yield: 1 servings 1 1/2 qt Whipping cream 6 Egg, separated 1 c Sugar Brandy Beat cream thick, and combine with sugar and egg yolks which have been beaten together. Then add 1 1/4 tumblers brandy (to taste) and stiffly beaten egg whites. It may require more sugar according to taste. Keep cool until served. Sprinkle with nutmeg, if desired. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Re-Posted by Lois Flack, CYBEREALM-KOOKNET,(315)786-1120, Watertown, NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Warmer Kartoffelsalat (Hot Potato Salad) Categories: Ethnic, Salads, Vegetables, Kooknet Yield: 4 servings 3 ea Potatoes;Med,Boiled In Skins 3 ea Bacon; Slices 1/4 c Onion; Chopped 1 tb Unbleached Flour 2 ts Sugar 3/4 ts Salt 1/4 ts Celery Seeds 1/4 ts Pepper 3/8 c ;Water 2 1/2 tb Vinegar Combine ingredients and marinate in refrigerator for at least 1 hour. Serve on inner tightly cupped lettuce leaves. From: Carl Berger Date: 07-24-94 Posted by Loren Martin on Kooknet MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Full O' Boloney Categories: Main dish, Casseroles, Microwave, Kooknet Yield: 4 servings 1 1/2 c Potatoes, cubed (about 1 1/2 Potatoes) 1 1/2 c Cubed bologna (1/2 pound) 2 tb Minced green pepper 10 1/2 oz Cream of mushroom soup, can -ned, condensed, undiluted 2 sl (large) American cheese, -quarted ================================= DIRECTIONS =============================== 1. Combine all ingredients except the American cheese, in a deep, 1 1/2 quart, heat-resistant, non-metallic, casserole. 2. Heat, covered, in microwave 15 minutes or until potatoes are tender. Stir occasionally. 3. Top casserole with cheese slices and heat, uncovered, in microwave an additional 30 seconds or just until cheese melts. From: The New Deluxe Sharp Microwave Oven Cookbook Posted by Bob Hogan, Co-Moderator I-Link Cuisine,and Super-Sysop of Lucifer-Net/Byte Brothers, Wichita Kansas 316-554-0005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Black Bean Dip #1 Categories: Appetizers, Dips, Kooknet, Cyberealm Yield: 2 cups 1 c Cooked Black Beans 1/4 c Minced Carrot 1/4 c Minced Celery 1 ts Garlic Salt 1 ts Oregano 1 ts Cumin 1/2 ts Coriander 1/4 ts Salt 1/4 c Sour Cream 1 tb Chopped Fresh Cilantro Cilantro for Garnish In a large bowl, coarsley mash half the beans with a fork. Add remaining whole beans and all the other ingredients, mixing well. Cover,and chill 20 minutes. Garnish with fresh cilantro. Source: Seventeen Magazine, March 1994 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Apricot-Carrot Muffins Categories: Muffins, Fruits, Kooknet, Cyberealm Yield: 12 muffins 1 c All-Purpose Flour 1/2 c Whole Wheat Flour 1 tb Baking Powder 1/4 ts Salt 1/2 c Sugar 2 Eggs 3/4 c Milk 3 tb Avocado Oil 1 c Carrots, coarsley grated 3/4 c Dried Apricots, chopped or 3/4 c Whole Raisins 1/2 c Walnuts, coarsley chopped In a large bowl mix flour, baking powder and salt. In another bowl whisk sugar and eggs. Whisk in milk and oil. Mix in carrots, apricots, and nuts. Add to flour mixture. Mix until just blended. Spoon into 12 2 3/4" muffin tin cups greased with additional avocado oil. Bake in a 375o oven for about 20 minutes, until just springy to the touch. Serve warm. Source: Calavo MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chinese-Style Broiled Chicken Breasts Categories: Poultry, Main dish, Ethnic, Kooknet, Cyberealm Yield: 4 servings 2 lb Chicken Breasts, boned with Wings attached Salt and pepper 2 tb Soy Sauce 2 tb Maple Syrup 1 tb Sesame or Olive Oil 1 ts Red Wine Vinegar 1 ts Garlic, finely minced 1/4 ts Red Pepper Flakes Sprinkle the breasts with salt an pepper. Combine the soy sauce, maple syrup, oil, vinegar, garlic and pepper flakes in a dish large enough to hold the breasts in 1 layer. Blend well. Add the chicken breast halves and coat them with the marinade. Arrange them skin side up in the dish and cover them with plastic wrap. Let stand 15 minutes, or until ready to cook. Meanwhile, preheat broiler or a charcoal grill. Arrange the breasts skin side down in 1 layer in a baking dish. Place the chicken under the broiler about 6: from the heat. Leave the door partly open. Cook about 5 minutes and turn the pieces. Cook skin side up for about 2 minutes. Shift the pan to the lower rack so that the pieces are about 12" from the heat. Continue broiling skin side up with the broiler door partly open about 5 minutes longer. Turn the pieces skin side down and broil 5 minutes longer on the bottom rack. Turn the pieces skin side up and pour the remaining marinade over all. Place the chicken about 6" from the heat and broil about 2 minutes. (If you barbecue, cook the chicken on the hot grill, covered. The cooking time is the same.) Source: Cuisine Rapide, by Pierre Franey and Bryan Miller. Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chilled Grouper Salad Categories: Salads, Fish, Main dish, Low-cal, Kooknet Yield: 4 servings 1/3 c Light Cottage Cheese 1/3 c Light Mayonnaise 3 tb Skim Milk 2 ts Horseradish 1 ts Lemon Juice 1/8 ts Lemon Pepper 1 c Water 1/2 c Chablis 1/2 ts Hot Sauce 1 md Onion, sliced 4 Strips Lemon Rind 1 lb Grouper Fillet 1/2 c Carrot, shredded 1/2 c Tomato, chopped 6 c Romaine, shredded Process first 6 ingredients in the container of an electric blender or food processor until smooth, set aside. Combine water and next 4 ingredients in a large skillet; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add fillet; cover and simmer 20 minutes or until fish flakes easily when tested with a fork. Gently remove fillet, and discard liquid. Cover and chill fillet 1 hour. Flake fillet with a fork; arrange fillet, carrot, and tomato on a lettuce-lined serving platter. Serve with Horseradish dressing. Alternate fish: Jumbo cod, sea bass. Source: Safeway Nutritional Awareness Programme MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Godiva Tiramisu Categories: Desserts, Kooknet Yield: 12 servings 5 oz Godiva Liqueur, divided 20 Ladyfingers 1 lb Marscarpone Cheese 4 oz Dark Chocolate, grated 1/2 c Espresso 2 Eggs, seperated 1/3 c Confectioner's Sugar Mix 3 oz of Godiva Liqueur with espresso. Dip ladyfingers into coffee and place in a single layer in shallow baking dish. Cover with any remaining liquid. Beat together marscarpone cheese, egg yolks, sugar aon the remaining liqueur until smooth. Whip egg whites until stiff; fold into cheese mixture. Pour cheese over ladyfingers; sprinkle with chocolate and refrigerate overnight. Source: Godiva Liqueur MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Ajiaco Del Restaurant Garcia Categories: Poultry, Ethnic, Vegetables, Kooknet Yield: 4 servings 2 tb Butter 1 ts Cayenne Pepper 1 c Unsalted Chicken Stock 4 Ears Yellow Corn, shucked, Sliced into 1" wheels 3 lb Chicken Breasts, cut up 2 ts Sweet Paprika 1 c Onions, finely diced 3 c Milk 2 lg Yucca, peeled and diced 1 Lime, juiced Melt the butter in a 6 qt. pot over medium heat. Cook chicken pieces in the butter until no longer pink. Remove chicken with slotted spoon and place in in a bowl. Put onion, garlic, cayenne, and paprika in pot and cook while stirring, until onion is translucent and colored with the paprika. Add stock, milk, yucca, corn, and chicken to the pot. Bring almost to a boil then reduce heat, cover and simmer, stirring every now and then, for about 1 hour, or until yucca is tender. Remove from heat and stir in lime juice. Serve with Cuban or French bread that has been sliced and broiled until golden. As an alternative frozen corn on the cob will work, as well as fresh frozen kernels. The fresh corn cob seems to impart a nice flavor to this dish. If you're wondering what to do with the wheels of corn, just pick 'em up with your fingers and nibble 'round the rims. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Baileys B-52 Categories: Beverages, Kooknet Yield: 1 servings 1 ea Baileys 1 ea Coffee Liqueur 1 ea Orange Liqueur Layer ingredients into a small snifter or shot glass. Source: Baileys Dessert Heaven MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chipotle-Onion Salsa Categories: Mexican, Appetizers, Kooknet Yield: 1 servings 8 Cloves Garlic, chopped 2 Onions, chopped 2 Chipotle Chiles, chopped 1 pn Ground Cloves 1/4 ts Thyme Black Pepper 1 Lemon, juiced 2 tb Cider Vinegar Salt Combine all ingredients and serve as desired. Makes about 1 cup. Source: San Francisco Chronicle MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cream of Walla Walla Sweet Soup with Garlic Chives Categories: Soups, Vegetables, Kooknet Yield: 6 servings 4 c Chicken Broth 1 lg Walla Walla Sweet Onion, Peeled and chopped 1 c Garlic Chives, chopped 2 c Russet Potato, peeled and Chopped 1/2 c Light Cream 1/2 ts White Pepper 1/2 c Garlic Chives, chopped with 1/2 c Walla Walla Sweet Onion, Minced 1/2 c Dry Sherry In a large pot, combine the chicken broth, onion, garlic chives and potato. Bring mixture to a boil, reduce heat, and simmer, covered, until the potatoes are just tender, about 15-20 minutes. Remove from heat and let cool slightly, then puree the mixture in a blender or food processor until smooth (this will have to be done in several batches. Return the pureed soup to the pot, stir in the light cream and white pepper and gently reheat. To serve, ladle a portion into each soup bowl. Garnish each serving with a bit of the chopped garlic chives and Walla Walla Sweet onion. Pour the sherry into a cruet or some other container for easy pouring and serve with the soup at the table so guests can drizzle a bit on if desired. This soup is also delicious chilled, and can be prepared up to 24 hours in advance. Calories: 147, Protein: 6.26g, Fat: 3.45g, Carbo: 23.2g, Cholesterol: 7.44mg, Sodium: 531mg Source: Medford Mail Tribune, 19 July 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Roasted and Smoked Sweet Onions Categories: Side dishes, Vegetables, Kooknet Yield: 8 servings 5 lg Walla Walla Onions, peeled And halved 1/4 c Extra Virgin Olive Oil 1/4 c Basalmic Vinegar 2 tb Butter, melted Salt and White Pepper Create a 10x14" roasting pan with at least 2 layers of heavy-duty aluminimum foil by bending the edges up into 2" high sides and crimping the corners to hold them in place. Lay the onions in the pan, cut-side up. Combine the olive oil, vinegar and butter and pour over the onions, Bank hot coals on two sides of the bottom of a barbecue. Place the foil pan of onions on the grill, centered between the banks of coals below. Cover the grill and bake, gently turning the onions and basting them with the pan juices about ever 15-20 minutes, until they are deep-golden and very soft when pressed. This will take about 1-1 1/2 hours. Ultimately, they will break apart somewhat, so don't be too concerned about keeping them whole. Serve hot or at room temperature, as an accompaniment to grilled or oven-roasted fish, poultry or beef. Calories: 149, Protein: 2g, Fat: 10g, Carbohydrate: 14g, Cholesterol: 7.75mg, Sodium: 34.2mg. Source: Medford Mail Tribune, 19 July 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fresh Sweet Onion Rings with Basil Categories: Side dishes, Vegetables, Kooknet Yield: 6 servings 1 lg Walla Walla Sweet Onion 1/2 c Seasoned Rice Vinegar, or 1/2 c Rice Vinegar with 1 ts Sugar 1 tb Fresh Basil, chopped 1/8 ts Dried Crushed Red Pepper Flakes 1 c Small Ice Cubes Salt Cut the onion crosswise into 1/4" thick slices, seperate into rings. In a bowl, combine the onion rings, vinegar, basil, chili lfakes and ice; cover and chill 10-15 minutes, stirring occasionally. The ice will begin to melt, diluting the vinegar to an appropriate level. Serve, adding salt to taste. Calories: 23, Protein: 1g, Fat: .09g, Cholesterol: 5.5mg, Sodium: 1.83mg Source: Medford Mail Tribune, 19 July 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fern Tips Vinaigrette Categories: Salads, Kooknet Yield: 4 servings 2 tb Vinegar or Lemon Juice 6 tb Butter, melted, or Salad Oil 1/2 ts Prepared Mustard 1/2 ts Paprika 1/2 ts Salt Freshly Ground Black Pepper 1 ts Chives, chopped, or 1 ts Onion, grated 2 Hard-Boiled Eggs, chopped 2 c Fiddlehead Ferns, cooked And chilled Combine all ingredients except the last two; mix well. Arrange hard-boiled eggs over top of the chilled, cooked fiddleheads and pour vinaigrette sauce over all. The author wrote: "Fiddleheads, the coiled tips of young fern fronds, are a springtime delicacy especially prized by New Englanders and wild foods enthusiasts. Their season lasts only two weeks or so in May. Three kinds of the curled crosiers are gathered: those of the ostrich fern, the cinnamon fern, and the common bracken fern. "The fiddlehead is ready to pick when it is pushing up swiftly through the ground with its tightly coiled tip, shaped like the head of a fiddle. Fiddleheads are picked in the morning when they are woodsy-smelling and fresh flavored and snap off crisply into the hand of the picker. By afternoon the glowing green-coiled crosiers can have outgrown the edible stage, becoming unfurled fern fronds. "The cinnamon fern (Osmunda cinnamomea) fiddlehead is gathered when it is about eight inches tall. The crosiers and one-half inch to two inches of the stem are eaten. A grayish-yellow woolly covering on the stems and tips must be removed (sometimes with difficulty) before the fiddleheads are cooked. They are washed and then rubbed to remove the fuzz. Fiddleheads will keep for a couple of days in the refrigerator after picking, but wild flavors and freshness are transitory. Better to pick fiddleheads in the morning and eat them before night - or freeze them." "The ostrich fern (Pteris nodulosa)...is the tall, graceful plant that grows on stream and river banks where the water comes up in the early spring. So abundant are the ostrich ferns in the lush natural ferneries of the Winooski valley near Waterbury, Vermont, that quantities of the fiddleheads are harvested, packed in snow, and transported to Maine where they are canned for sale in specialty food stores. "Fresh, crisp fiddleheads are steamed or boiled in salted water for 20 to 30 minutes, until just tender. Their flavor hints of asparagus and mushrooms combined, and they are delectable served with either of these compatibly flavored foods. But the best dish of plump fiddleheads is simmered gently and served hot, enhanced only by the simplest adornment of melted butters, served within hours after the crosiers are gathered..." From "The Wild Flavor" by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher, Inc., 1984. Pp. 245-248. ISBN 0-87477-338-5. Posted by Cathy Harned. Submitted By CATHY HARNED On 07-15-94 (1435) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fiddlehead Ferns with Escargot Butter Categories: Side dishes, Kooknet Yield: 4 servings 1 lb Fiddlehead Ferns Salt MMMMM----------------------ESCARGOT BUTTER--------------------------- 3 tb Unsalted Butter at room Temperature 1 Clove Garlic, minced 1 tb Shallots, minced 3 tb Parsley, minced 3 dr Fresh Lemon Juice Salt and Black and Cayenne Peppers Wash fiddleheads and remove skins; trim off the ends. If using fresh fiddleheads, cook in 4 qt. rapidly boiling, salted water for 20 seconds. Refresh under cold water and drain. To prepare escargot butter, cream butter and gradually whisk in remaining ingredients. (Recipe can be prepared ahead to this stage.) Just before serving, melt escargot butter in a large frying pan over high heat. Add ferns, either cooked or canned (drained, if canned) and saute for 1 to 2 minutes, or until thoroughly heated. Per serving: 60 calories; 4 gm protein; 5 gm carbohydrates; 4 gm fat; 2 gm saturated fat; 8 mg cholesterol; 18 mg sodium. From Steven Raichlen's 05/02/90 "No Time to Fiddle Around: The Season is Short for the Elusive Ostrich Fern Sprout" article in "The Washington (DC) Post." Pg. E16. Posted by Cathy Harned. Submitted By CATHY HARNED On 07-15-94 (1438) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fiddlehead and Ham Casserole Categories: Casseroles, Main dish, Kooknet Yield: 6 servings 4 tb Butter 4 tb Flour 2 c Milk 1/2 ts Salt 1 tb Parsley, chopped 1 ts Chives, chopped 1 1/2 c Ham, cooked and diced 3 c Fiddlehead Ferns, cooked Buttered Crumbs Make a white sauce of butter, flour, milk and salt. Add parsley and chives to sauce. In a casserole, alternate layers of ham, cooked fiddleheads, and white sauce until dish is filled, ending with a layer of sauce. Cover top of casserole with buttered crumbs; bake at 350oF until sauce bubbles and crumbs are browned (about 30 minutes). From "The Wild Flavor" by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 249. ISBN 0-87477-338-5. Posted by Cathy Harned. Submitted By CATHY HARNED On 07-15-94 (1440) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Marinated Fiddleheads Salad Categories: Salads, Kooknet Yield: 6 servings 1 pk Italian Salad Dressing 2 c Fiddlehead Ferns, cooked and Drained Lettuce Tomatoes, sliced Scallions, chopped Seasoned Croutons Prepare 1 package of Good Seasons Italian salad dressing mix according to the package directions. Pour dressing over 2 cups of cooked, drained fiddleheads. Let the fiddleheads marinate in the dressing overnight in the refrigerator. Use marinated fiddleheads generously in a salad made of crisp lettuce leaves, sliced ripe tomatoes, and chopped scallions. Toss the salad with additional Italian dressing; serve with seasoned croutons scattered on top of the salad. From "The Wild Flavor" by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher, Inc., 1984. Pp. 248-249. ISBN 0-87477-338-5. Posted by Cathy Harned. Submitted By CATHY HARNED On 07-15-94 (1442) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fiddlehead Quiche Categories: Cheese/eggs, Kooknet Yield: 4 servings 1 c Milk 1/2 c Cream or Evaporated Milk 3 Eggs 1/2 ts Salt 1/4 ts Pepper 2 tb Scallions, minced 1 c Swiss Cheese, grated 18 Fiddlehead Crosiers, cooked 4 sl Bacon, crisp-fried Nutmeg, grated 1 8" pastry shell, unbaked In a small bowl, combine the milk, cream and eggs; beat with a rotary egg beater. Add the salt, pepper and onions. Sprinkle half of the grated cheese in the bottom of the pastry shell. Arrange the fiddlehead tips over the cheese, then add the bacon, breaking it into bite-sized pieces. Pour in the milk mixture, add the rest of the cheese, and grate fresh nutmeg over the top. Bake at 375oF for 30 minutes, or until a knife inserted in the custard comes out clean. From "The Wild Flavor" by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 249. ISBN 0-87477-338-5. Posted by Cathy Harned. Submitted By CATHY HARNED On 07-15-94 (1442) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fiddleheads Steamed in Lemon Oil Categories: Side dishes, Kooknet Yield: 4 servings 1 c Water 2 tb Lemon Oil 3 c Fiddlehead Ferns, trimmed And cleaned 3/4 ts Salt Freshly Ground Pepper Combine the water and lemon oil in a pot with a steamer insert. Bring to a boil. Reduce to a simmer. Place the fiddleheads in the steamer basket, cover and steam until tender, about 6 minutes. Remove from heat and season with salt and pepper. Divide among four plates and serve immediately. Polk wrote: "It's just about fiddlehead fern time here in the Northeast and perhaps in other areas down the Mid Atlantic. Molly O'Neill in the Boston Globe today featured them. She wrote: ;Fiddlehead ferns epitomize vernal ephemera. Coiled as they are like tiny watch springs, fiddle heads are a sign: edible when tight and young, they become when fully unfurled unfit for human consumption." Fiddleheads are rare and fleeting and thus precious. And contentious. Which is as it should be.'" Posted by Bob Polk of Maine. Formatted by Cathy Harned. Submitted By CATHY HARNED On 07-15-94 (1445) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Stir-Fried Fiddleheads Categories: Side dishes, Kooknet Yield: 4 servings 1 lb Fiddlehead Ferns 1 Clove Garlic, minced 1 Scallion, minced 2 ts Fresh Ginger Root, minced 1 1/2 tb Vegetable Oil 1 tb Hot Water 1 ts Soy Sauce 1 tb Oyster Sauce Clean fiddleheads and remove the skin. Trim the ends. Mince garlic, scallion and ginger. Heat a wok almost to smoking and swirl in the oil. Add the garlic, scallion and ginger and stir-fry for 10 seconds. Add fiddleheads (drained, if using canned); stir-fry for 30 seconds. Add hot water and cook the ferns for 1 to 2 minutes, or until still crisp yet tender. Stir in soy sauce and oyster sauce and cook for 20 seconds. Correct seasonings, adding more oyster sauce if desired. Serve at once. Per serving: 83 calories; 4 gm protein; 5 gm carbohydrates; 6 gm fat; 0.8 gm saturated fat; 1 mg cholesterol; 117 mg sodium. From Steven Raichlen's 05/02/90 "No Time to Fiddle Around: The Season is Short for the Elusive Ostrich Fern Sprout" article in "The Washington (DC) Post." Pg. E16. Posted by Cathy Harned. Submitted By CATHY HARNED On 07-15-94 (1445) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: FROZEN PINK LEMONADE SUNDAE PIE Categories: Cyberealm, Desserts, Pies, Kooknet Yield: 1 pie MMMMM----------------------FROM LOIS FLACK--------------------------- MMMMM-----------------CYBEREALM BBS(315)786-1120---------------------- 1 9-inch pie shell or graham -cracker crust 1 pk 3-oz cream cheese, softened 1 cn Sweetened condensed milk- -(NOT evaporate milk) 1/2 c Bottled lemon juice 6 To 8 drops red food coloring 2 c 1 pint Whipping cream, -whipped In a large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in bottled lemon juice and food coloring. Fold in whipped cream. Pour into prepared pie shell. Freeze or chill 6 hours or until firm. Let stand 10 minutes before serving. Garnish as desired. - Freeze leftovers. - Makes one 9-inch pie. Source: "Family" magazine. Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Das U-238 Punch Categories: Beverages, Fruits, Kooknet Yield: 12 drunks 1 qt Dark Navy Rum 1 qt Vodka 1 pt Light Rum 1 qt Strawberry juice 1 qt Orange juice 1 qt Pineapple juice 1 pt Fresh strawberries 1 pt Orange wedges 1 pt Pineapple chunks Mix all ingredients well. Cover and chill for 24 hours.. Serve as you would punch. This beverage's motto is: Hiroshima's favorite since '45. Guaranteed to bomb you into the next decade! NOTE: Orange juice and wedges and pineapple juice and chunks can be substituted for your favorite fruit. However, the strawberries and juice is considered MANDATORY! The vodka can also be substituted for your favorite booze, but rum is MANDATORY! The general rule of thumb for this recipe is: two quarts of booze (one of which MUST be rum), and three quarts of fruit juice including 1 pint of accompanying FRESH fruit (one of the fruits MUST be strawberries) Submitted By LINDSEY JONES On 07-17-94 (2256) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Famous Oatmeal Cookies Categories: Cookies, Kooknet, Cyberealm Yield: 60 servings 3/4 c Vegetable shortening 1 c Firmly packed brown sugar 1/2 c Granulated sugar 1 Egg 1/4 c Water 1 ts Vanilla 3 c QUAKER Oats (quick or old -fashioned, uncooked) 1 c All-purpose flour 1 ts Salt (opt) 1/2 ts Baking soda Heat oven to 350'F. Beat shortening, sugars, egg, water and vanilla until creamy. Add combined oats, flour, salt and baking soda; mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 12-15 minutes or until light golden brown. Remove to cooling rack; cool completely. Store tightly covered. Makes about 5 dozen cookies. MY OWN SPECIAL COOKIES: Add 1 cup of any or a combination of the following ingredients to basic cookie dough: raisins, chopped nuts, chocolate chips or coconut. Makes about 5 dozen cookies. From Tony Burke, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Ali's Oatmeal Cookies Categories: Cookies, Kooknet Yield: 3 servings Stephen Ceideburg 1 c Butter-flavored shortening 1 c Granulated sugar 1 c Firmly packed brown sugar 2 Eggs 1 ts Vanilla 1 1/2 c Plus 1 tb sifted all-purpose -flour, divided 1 ts Baking soda 3/4 ts Salt 2 1/2 c Old-fashioned or: 2 1/2 c Quick-cooking oatmeal, -uncooked 1 c Finely chopped hazelnuts 1 c Finely diced dried apricots 1 c White chocolate chips Best Oatmeal Cookie, Oregon State Fair Susan Middleton and Alisha Delos, Keizer Preheat oven to 350 degrees. In large bowl, mix shortening, the sugars, eggs and vanilla. Beat at medium speed with an electric mixer until well-blended. Combine 1 1/2 cups of flour, baking soda and salt. Stir into the shortening mixture. Stir in oatmeal. Stir in nuts. Toss apricots with remaining 1 tablespoon flour. Stir into dough. Stir in white chocolate chips. Shape dough into 1 1/2-inch balls. Flatten slightly and place 2 inches apart on ungreased baking sheets. Bake 11 to 13 minutes until slightly moist in the center and just beginning to brown around the edges. Remove immediately to wax-paper-covered paper towels. Makes 3 dozen From the Oregonian's FOOD DAY, 1/12/93. Posted by Stephen Ceideburg Shared with you by Tony Burke, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pepper Chicken Fettucini Toss Categories: Cyberealm, Poultry, Low-cal, Low-fat, Kooknet Yield: 12 servings 1 lb (1 package) CREAMETTE Fettucini [uncooked] 1/4 c Olive oil (or veg. oil) 3 Chicken breasts [boneless & skinless] [cut into strips 2 lg Red bell peppers [cut into Strips] 2 lg Yellow bell peppers [cut Into strips] 1 md Green bell pepper [cut into Strips] 1 md Onion [cut into chunks] 2 1/2 c Mushrooms [fresh][sliced] 1 ts Herb seasoning [salt free] 2 1/2 tb Parmesan Cheese [grated] 1) Prepare the fettucini according to directions, then drain... 2) In a large skilet heat the oil and add the chicken, peppers, onion, mushrooms, and seasonings and cook over med heat `til the chicken is cooked through, 8 to 10 min... 3) Add the hot cooked fettucini and parmesan cheese, toss to coat, and serve immediately... Calories... 264 Cholesterol... 36mg Fat... 7g Sodium... 33mg From the All New Diet Cookbook and Fred Goslin on Cyberealm Bbs, home of KookNet, in Watertown NY (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Quick Bouillabaisse Categories: Soups, Vegetables, Main dish, Kooknet Yield: 4 servings 1/2 c Onion, chopped 1/2 c Leeks, thinly sliced 2 tb Olive Oil 1/2 c Dry White Wine 1 ts Salt 1/4 ts Pepper 1 Clove Garlic, crushed 19 oz Can Tomatoes 1/4 c Butter or Margarine 1 lb Package Frozen Flounder Fillets, defrosted and Coarsley cut 12 Clams, well washed 1 lb Package Frozen Cod Fillets, Defrosted and coarsley cut 1 Frozen Lobster Tail, Defrosted and sliced 1 ts Flour 2 tb Water 2 tb Parsley, coarsley chopped Put onions, leeks and oil in a large, heavy saucepan. Cook slowly until onions are tender but not brown. Add wine, salt, pepper, garlic and tomatoes. Cook over low heat for 10 minutes. Heat butter in a skillet; add flounder, clams in shells, cod and lobster. Cover and cook slowly for 15 minutes. Blend flour and water. Stir into the tomato sauce. Add fish; heat. Serve in bowls sprinkled with parsley. Source: Unknown Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chilled Tomato and Red Pepper Soup Categories: Soups, Kooknet Yield: 4 servings 2 Tomatoes 1 Red Pepper, roasted, stemmed And seeded 1/4 Onion, chopped 1 Clove Garlic, minced 3 tb Olive Oil Salt Ground Pepper 3 c Ice Cubes 1 tb Parsley, chopped Process tomatoes, red pepper, onion, garlic, olive oil, salt, pepper and ice cubes in a food processor until finely chopped but not completely smooth. Stir in another 3 ice cubes and the parsley. Chill. Per Serving: Calories: 116, Protein: 1g, Carbohydrates: 6g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 7mg, Fiber:2g. Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hot Chicken Soup with Yogurt Categories: Soups, Kooknet Yield: 4 servings 1 1/2 tb Rice 1 qt Chicken Stock 2/3 c Plain Yogurt 1 Egg Salt Ground Pepper 1 tb Parsley, chopped 1 tb Fresh Mint, chopped Simmer the rice in the chicken stock until tender, about 12 minutes. Beat the yogurt with the egg in a bowl, stir in a little hot stock, then gradually add the contents of the bowl to the rest of the chicken stock, which is taken off the heat to prevent curdling. Add salt and pepper; and reduce heat to simmer, while stirring. Serve in bowls, sprinkled with the fresh herbs. Source: San Francisco Examiner Typed by Katherine Smith Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Linda Sue's Tomato Stew Categories: Stews, Kooknet Yield: 4 servings 3/4 c Smoked Bacon, diced 1 Purple Onion, chopped 4 c Vine-Ripened Tomatoes, Chopped or 4 c Stewed Tomatoes Salt Ground Pepper 1/2 ts Tabasco Sauce 5 Biscuits, broken into pieces Or 4 sl Bread, broken into pieces 1 ts Sugar Heat a heavy-bottomed pot or Dutch oven, add the bacon and onion. Cook over medium-low heat, stirring often, until onions are soft and bacon is lightly browned. Add the tomatoes, salt, pepper and Tabasco sauce. Cook 10 minutes, stirring often. Add the broken biscuits, and cook 2 or three minutes more. Taste, and if too acid, add sugar to balance flavors. Serve hot. (This is good cold, too.) Per Serving: Calories: 319, Protein: 6g, Fat: 18g, Saturated Fat: 6g, Cholesterol: 13mg, Sodium: (if using canned stewed tomatoes) 946mg, Fiber: 2g. Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Duck Soup with Wild Rice Categories: Poultry, Soups, Kooknet Yield: 8 servings 5 lb Duck Salt Ground Pepper 2 qt Chicken Stock 1 c Wild Rice 1 md Onion, chopped 3 Leeks, cleaned and finely Sliced 2 c Mushrooms, sliced 3 Ribs celery, diced 2 tb Vegetable Oil 1/3 c Sherry Vinegar Parsley, chopped Season the duck lightly with salt and pepper, place in a baking pan on a rack and roast in a preheated 375°F oven for 1 hour, until juices run clear and meat is tender. Let cool. Pull off the meat, discard the skin and dice the meat in small pieces. Set aside. Brown the duck bones in a skillet over high heat. Place in a soup pot with chicken stock. Brin to a boil and simmer for 35 minutes. Degrease and strain the stock. Set aside. Wash the wild rice and soak in cold water for 30 minutes. In the soup pot, saute the onion, leeks, mushrooms and celery in hot oil (or duck fat) without browning. Drain the wild rice and add to vegetables. Pour in the strained stock. Cook at a simmer for 45 minutes. Add the sherry vinegar and duck meat. Season with salt and pepper to taste. Cook 15 more micutes. Serve with a garnish of chopped parsley. Per Serving: Calories: 355, Protein: 28g, Carbohydrates: 24g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 80mg, Sodium: 79mg, Fiber: 3g. Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cajun Yam-Pecan Bisque Categories: Soups, Kooknet Yield: 4 servings 1 bn Green Onions, finely chopped Reserve half of tops 2 tb Pecan Oil 2 tb Cajun Blackened Seasonings 1 lb Yams, peeled and chopped 1 1/2 qt Chicken Stock Salt 1/2 c Ground Toasted Pecans, or Pecan Meal Saute green onions breifly in oil in a soup pot. Add Cajun seasonings and saute 30 seconds longer to bring up flavors. Stir in yams and stock. Add a little salt. Cook until yams are soft enough to puree. Puree into a smooth soup. Stir in ground roasted pecans. Season with salt to taste. Just before serving, stir in reserved green onion tops. Per Serving: Calories: 280, Protein: 8g, Carbohydrates: 26g, Fat: 17g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 545mg, Fiber: 3g. Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Creamy Artichoke Hazelnut Soup Categories: Soups, Kooknet Yield: 6 servings 1 Shallot, minced 1 tb Hazelnut Oil 1 1/2 qt Chicken Stock 14 3/4 oz Jar Marinated Artichokes, Drained and finely chopped 1/2 c Hazelnuts, roasted, skinned And ground 1/4 c Rice Flour 1/4 c Cream 1 tb Sherry 1/4 c Parsley, finely chopped Saute shallot in oil over medium-low heat until ver soft. Stir in stock, chopped artichoke hearts and hazelnuts. Bring to a boil, reduce heat, and simmer 15-20 minutes. Combine a little of the hot broth with the rice flour to dissolve it. Stir into the soup, then strain soup through a medium mesh strainer or run through a food mill. Return soup to pot. Stir in cream and cook until thickened. Just before serving, stir in sherry and chopped parsley. Per Serving: Calories: 215, Protein: 7g, Carbohydrates: 13g, Fat: 16g, Saturated Fat: 4g, Cholesterol: 14mg, Sodium: 276mg, Fiber 4g. Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pureed Fresh Vegetable Soup Categories: Soups, Vegetables, Kooknet Yield: 2 1/2 cups 2 c Fresh Vegetables, chopped (any combination) 3 tb Green Onion, minced 1/2 ts Leaf Thyme, crumbled 1 1/2 c Water 2 ts Butter or Margarine 3 tb Parmesean Cheese, grated Salt Ground Pepper Lemon Juice Combine vegetables, onion, thyme and water in a saucepan. Bring to a boil, reduce heat and simmer, covered, until vegetables are very tender, about 8-10 minutes. Remove from heat, stir in butter and cheese. Blend smooth in a blender or food processor and add salt, pepper and lemon juice to taste. Soup will be thick. Per Cup: Calories: 70, Protein: 4g, Carbohydrates: 7g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 9mg, Sodium: 142mg, Fiber 2g. Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Tuscan Bean Soup Categories: Soups, Kooknet Yield: 12 cups 1 lb Dried White Beans 10 c Water 2 ts Olive Oil 1 Clove Garlic, minced 1 lg Onion, chopped 1 lg Carrot, diced 1 Stalk Celery with top, Chopped 2 Leeks, chopped 1/2 ts Leaf Rosemary, crumbled 1 Canned Green Chili Pepper, Or 1 Fresh Green Chili Pepper, Seeded and chopped 1 Leftover Ham Bone with Some meat, cracked 2 ts Salt 1/2 ts Ground Pepper Parmesean Cheese Leek, thinly sliced Pick over and wash beans; drain and combine with 6 cups of the water in a large saucepan; bring to a boil; cover. Cook 2 minutes; remove from heat; let stand 1 hour. Heat oil in a large kettle or Dutch oven; add garlic, onion, carrot, celery, leeks, rosemary and chili pepper; saute 5-8 minutes or until lightly browned. Stir in beans and liquid, ham bone and remaining 4 cups water; cover. Bring slowly to a boil; lower heat, then simmer 2 hours. Remove ham bone, returning any meat to soup. Puree about half the beans through a sieve. Return puree to soup; add salt and pepper, heat through. Serve in heated soup bowls; garnish with cheese and leek. Source: Unknown Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pasta Vegetable Chowder Categories: Soups, Kooknet Yield: 4 servings 1 c Small Pasta Shape 3 c Low-Fat Milk 10 oz Box Frozen Mixed Vegetables, Thawed and drained or 1 1/2 c Chopped Fresh Vegetables 1/2 ts Dried Thyme 1/2 ts Paprika 1 1/2 tb Cornstarch 6 oz Can Clams, drained Salt Ground Pepper Put pasta in a large pot of boiling water. Drain and rinse under cold water when done. Combine 2 1/2 cups milk, vegetables, thyme, paprika, and pasta in a 2 quart saucepan. Cook over medium heat until bubbles form around edge of milk. In another bowl, stir remaining 1/2 cup milk and cornstarch together to dissolve cornstarch. Stir this mixture into soup and heat to simmering. Add clams and simmer for about 3 minutes. Salt and pepper to taste. Source: Medford Mail Tribune, 30 November 1993 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Creamy Tomato Soup Categories: Soups, Kooknet Yield: 4 servings 2 c Canned Tomatoes 1 tb Flour 1 tb Butter 1/2 ts Baking Soda 1 1/2 c Heavy Cream or Evaporated Milk Salt Ground Pepper Parsley, chopped Cook tomatoes over low heat until thickened, about 30 minutes, stirring occasionally. Break them up with a spoon and atir in flour and butter, which you have kneaded together with your fingers. Continue stirring until slightly thickened. Add baking soda and let simmer for a few minutes. Remove pan from heat and add a little tomato mixture to the cream, which should be warmed in the microwave or over fire. Slowly stir it back into rest of soup mixture. Add salt and pepper. Top with parsley, if desired. Note: You can substitute whole milk or even skim, just don't expect it to be as creamy or righ-tasting. Source: Medford Mail Tribune Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Veal Chili with Beans Categories: Chili, Kooknet Yield: 6 servings 1 1/2 ts Canola Oil 2 ts Garlic, crushed 1 c Onion, diced 1 c Green Bell Pepper, diced 1 c Carrots, diced 1 lb Ground Veal 28 oz Can White and Red Kidney Beans 2 tb Tomato Paste 1 tb Chili Powder 1/4 ts Dried Oregono 3/4 ts Dried Basil In a large nonstick saucepan, heat oil. SAute garlic, onion, green pepper and carrots until softened. Add veal and saute until no longer pink. Add beans, tomato paste, chili powder, oregano and basil. Cover and simmer for 30 minutes. Serve in soup bowls with French bread or crackers. Per Serving: Calories: 300, Fat: 5g, Cholesterol: 54mg, Sodium: 760mg. Source: Medford Mail Tribune, 19 July 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Manhattan-Style Seafood Stew Categories: Stews, Fish, Kooknet Yield: 4 servings 5 sl Bacon, chopped 1 1/2 lg Onions, chopped 5 lg Shallots or Green Onions, Chopped 5 1/4 lb Cans Italian Plum Tomatoes, Drained 24 oz Bottled Clam Juice 3/4 c Dry White Wine 3 Bay Leaves 1/4 ts Dried Red Pepper, crushed 1 lb White Rose Potatoes, peeled, Quartered lengthwise, and Thinly sliced Salt Ground Pepper 3 1/2 lb Clams, well scrubbed 1/2 lb Sea Scallops, halved Crosswise 1/2 lb Uncooked Medium Shrimp, Peeled and deveined, with Tails left intact 30 Fresh Basil Leaves, thinly Sliced 1 tb Lemon Peel, julienned Cook bacon in a heavy large pot over medium heat until fat renders, about 5 minutes. Add onions and shallots and saute until tender, about 8 minutes. Chop tomatoes in a food processor. Add to pot with clam juice, wine, bay leaves and dried red pepper. Simmer 20 minutes, stirring occasionally. Add potatoes to stew and simmer until tender, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Return to simmer before continuing.) Add clams to stew. Cover and simmer until clams begin to open, about 5 minutes. Add scallops and shrimp, cover and simmer until clams open and scallops and shrimp are cooked through, about 3 minutes. Discard and clams that do not open. Mix in half of basil. Transfer stew to a large serving bowl. Sprinkle with remaining basil and lemon peel. Source: Unknown Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hearty Black Bean Soup Categories: Soups, Kooknet Yield: 4 servings 1 tb Olive Oil 1 lg Onion, finely chopped 1 Clove Garlic, finely chopped 1 lg Carrot, coarsley chopped 1 ts Ground Cumin 4 oz Canadian Bacon, coarsley Chopped 32 oz Cans Black Beans, drained And rinsed 1 1/2 c Low-Sodium Chicken Broth 1 c Frozen Corn Kernels, thawed 1 c Water 1 Lemon 1/2 c Instant Converted Rice Heat oil in a medium-sized saucepan. Add onion, garlic, carrot and cumin; saute, stirring, for 3 minutes. Add bacon; saute 1 minute. Place half of beans and 1/2 cup of chicken broth in a blender or food processor. Whirl until pureed. Add to saucepan with remaining broth, remaining beans, corn and water. Bring to a boil. Reduce heat to medium-low; simmer 5 minutes until carrot is tender. Cut 4 slices from lemon, reserve for garnish. Juice remaining lemon. Stir lemon juice and rice into saucepan. Boil 1 minute. Cover, and remove from heat. Let stand 7 minutes or until rice is tender. Ladle soup into bowls. Garnish each with lemon slice. Per Serving: Calories: 438, Protein: 24g, Fat: 7g, Carbohydrates: 72g, Sodium: 1,205mg, Cholesterol: 14mg. Exchanges: 4 3/4 Stacrh/bread, 1 1/4 medium-fat meat. Source: Unknown Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Green Garlic Soup Au Gratin Categories: Soups, Kooknet Yield: 2 servings 8 Stalks Green Garlic 1 tb Olive Oil 1 tb Butter 2 tb Butter, plus 2 ts Butter 8 sl Day-old Bread 1 1/4 c Beef Broth 1/4 ts Salt 1/4 ts Ground Black Pepper 1/2 c Parmesean Cheese, grated Remove and discard upper third of garlic stalks; (green leaf ends) thinly slice bulb. Heat olive oil and 1 tb butter until beginning to foam. Add garlic; saute 1-2 minutes. Reduce heat, cover tightly, and cook 15-20 minutes, stirring occasionally. SPread bread with 2 tb butter; oven toast until lightly golden. Add broth to garlic, season with salt and pepper and bring to a boil. Ladle into 2 oven-proof serving bowls; cover with toasted bread and top with cheese. Dot each with a teaspoon of butter. Bake at 450°F for 10 minutes, until cheese has melted and begun to turn golden. Per Serving: Calories: 645, Protein: 23g, Carbohydrates: 48g, Fat: 40g, Saturated Fat: 20g, Cholesterol: 79mg, Sodium: 1,466mg, Fiber: 3g. Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Vegetable Consomme with Mushroom Ravioli Categories: Soups, Kooknet Yield: 8 servings MMMMM---------------------------BROTH-------------------------------- 1 lg Onion, halved and thinly Sliced 9 oz Leek, well washed, white and Tender green part sliced 3 Cloves Garlic, thinly sliced 1 tb Fresh Ginger, chopped 2 tb Olive Oil 8 oz Carrots, pared and thinly Sliced 6 oz Parsnips, pared and thinly Sliced 4 oz Turnip, pared and thinly Sliced 13 1/3 oz Can Plum Tomatoes in Juice 1 ts Salt 1/2 ts Leaf Marjoram, crumbled 8 c Water MMMMM----------------------MUSHROOM RAVIOLI--------------------------- 1/3 c Shallots, finely chopped 1 tb Olive Oil 8 oz Mushrooms, finely chopped 1/4 ts Salt 1/8 ts Pepper 2 tb Dry Port Wine 12 Wonton Wrappers MMMMM---------------------VEGETABLE GARNISH-------------------------- 2 Carrots, pared and finely Diced 1 Parsnip, pared and finely Diced 1 Leek, washed well and finely Diced Broth: Saute onion, leek, garlic and ginger in 1 tb oil in a large saucepan over medium heat until softened, about 10 minutes. Add remaining oil, carrot, parsnip and turnip; cook 5 minutes. Add tomatoes with juice, salt, marjoram and 8 cups water. Bring to a boil. Lower heat; simmer, covered, 45 minutes. Strain through a fine-meshed sieve, pushing on solids to extract all liquid. Discard solids. Set aside. Ravioli: Saute shallots in oil in skillet over medium-low heat until softened, about 6 minutes. Add mushrooms; cook 10 minutes until mushrooms are soft and almost all liquid has evaporated. Stir in salt, pepper and Port. Cook 5 minutes over high heat until liquid has evaporated. Cool to room temperature. Lay 12 wonton sheets on a dry work surface. Cut each wonton in half lengthwise. Lay a scan teaspoonful of mushroom mixture on top-half of each wonton half. Dampen with water 4 sides of top half of wonton where mushroom filling is; fold dry half over filling; press down edges to seal. Repeat with remaining wonton wrappers and filling. Bring consomme to a boil in a large saucepan. Drop ravioli in; cook 2 minutes. Drop in diced carrot, parsnip and leek; cook 2 minutes. Serve. Per serving: Calories: 157, Protein: 4g, Fat: 6g, Carbohydrates: 25g, Sodium: 452mg, Cholesterol: 0mg. Exchanges: 1 starch/bread, 2 vegetable, 1 fat. Source: Unknown Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cashew Curry Chowder Categories: Soups, Kooknet Yield: 4 servings 2 tb Safflower Oil 3 Stalks Celery, diced 1 Onion, diced 2 Carrots, diced 1 Russet Potato, peeled and Diced 1 White Rose or Yellow Finn Potato, peeled and diced 2 Cloves Garlic, minced 3 tb Curry Powder 1 1/2 c Chicken or Vegetable Stock, Or 3 c Water and 3 c Milk 4 tb Potato Flour 1/2 c Cream Salt Ground Pepper 1 c Roasted Cashews, coarsley Chopped Heat oil in a heavy soup pot. Add celery, onion and carrots and saute until onions are soft. Stir in potatoes and garlic. Add curry powder and saute for a minute. Stir in stock. Bring to a boil, lower heat and simmer until all vegetables are soft. Combine potato flour with a little of the soup liquid to make a runny paste. Stir enough into the soup to thicken it. Stir in cream and heat through. Season with salt and pepper to taste. Serve, adding a generous helping of cashews to each bowl. Per Serving: Calories: 500, Protein: 11g, Carbohydrates: 42g, Fat: 35g, Saturated Fat: 11g, Cholesterol: 41mg, Sodium: 65mg, Fiber: 6g. Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Clam Chowder Manhattan-Style Categories: Soups, Microwave, Kooknet Yield: 4 servings 4 Dozen Small Clams, scrubbed Well 1 1/2 c Water Seasoned Salt 1/4 c Salt Pork, finely diced 1 lg Onion, chopped 2 Ribs Celery, thinly sliced 1 md Carrot, thinly sliced 1 1/4 lb Baking Potatoes, diced 28 oz Can Whole tomatoes and Juice Chopped 1/2 ts Dried Thyme Salt Ground Pepper Place clams in a deep 2 1/2-3 quart microwave-safe casserole. Add water and sprinkle lightly with seasoned salt. Cover dish with lid or plastic wrap, folding back 1 corner to vent steam. If dish is flat-bottomed, elevate on inverted saucer free of any metal trim. Microwave clams on high until shells just open, 3-9 minutes, depending on size of clams. Cool until shells can be handled. Remove clams from shells, reserving all broth. Discard shells. Dice clams. Remove sand by pouring broth through a fine sieve or colander lined with damp paper towel. Rinse casserole and add salt pork. Microwave, uncovered, on high 3 minutes. Stir in onions and continue cooking until onions are soft, 3-4 minutes. Add reserved clam broth, celery, carrot and potatoes. Stir. Cover casserole with lid or vented plastic wrap and microwave on high until potatoes are nearly tender, about 10 minutes. Add tomatoes with juice and thyme. Re-cover and microwave on high, stirring every 2 minutes, until potatoes are tender and soup is boiling, 5-6 minutes. Add reserved clams. Season to taste with salt and pepper and heat, covered, on medium 2-3 minutes more. Allow chowder to stand 5 minutes before ladling into bowls. Source: Portland Oregonian Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Colcannon and Corned Beef Soup Categories: Soups, Kooknet Yield: 12 servings 1 c Packed Parsley Sprigs 1 c Water 3 Leeks, with 1" of dark green Part, split, cleaned and Sliced 1 lb Onions, quartered and sliced 2 Golden Delicious Apples, Cored and chopped 10 c Low-Sodium Chicken Broth 2 lb Baking Potatoes, pared Quartered and sliced Lengthwise 1 lb Green Cabbage, finely Chopped 3/4 lb Deli Corned Beef, sliced and Cut into thin strips 3 tb Sherry 1/2 ts Ground Cardamom 1/2 ts Ground Nutmeg 1/4 ts Ground Mace Ground Pepper 3 dr Hot Pepper Sauce 1 lb Kale, leaves stripped from Stems and finely chopped, Stems discarded 1/4 c Fresh Lemon Juice 3/4 ts Salt Prepared Mustard In a blender, process parsley with water until pureed; reserve in refrigerator in covered container at least 1 hour and up to 2 days. In a large pot, place leeks, onions, apples and 2 cups broth. Cook, covered, on medium-low heat for 50 minutes. Let stand to cool slightly. Puree in food processor or blender and return to pot. Add remaining broth, the potatoes, cabbage and half the corned beef to pot' reserve remaining corned beef for garnish. Heat to simmering; reduce heat to medium. Simmer, covered, until potatoes are tender, about 15 minutes. Mash som of the potatoes into the soup, leaving some pieces whole. Stir in sherry, spices and kale; heat to simmering. Simmer, covered, just until kale is tender, about 8 minutes. Stir in reserved parsley mixture and lemon juice; simmer uncovered 2 minutes. Add salt, if desired. Ladle into bowls and garnish with reserved corned beef, and, if desired, a small dollop of mustard. Per SErving: Calories: 376, Protein: 23g, Carbohydrates: 51g, Fat: 9g, Cholesterol: 40mg, Fiber: 9g, Sodium: 752mg. Source: Medford Mail Tribune Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Easy Cioppino Categories: Soups, Fish, Kooknet Yield: 4 servings 1 tb Olive Oil 1 lg Onion, chopped 2 Cloves Garlic, minced 56 oz Cans Cut Tomatoes, with Liquid 1/2 c Dry White Wine 1 tb Dried Basil 1/4 ts Black Pepper 2 lb Snow or King Crab Legs, Cracked 1 1/4 lb Firm-Fleshed Fish, in 2" Chunks 1 lb Live Clams, scrubbed Heat oil over medium-high heat in a large Duch oven. Add onions and garlic and saute until soft but not brown, bout 5 minutes. Add tomatoes, including liquid, wine, basil, and pepper and simmer 20-45 minutes. Add crab, fish and clams and simmer 10-15 minutes longer or until fish flakes easily when tested with a fork, crab is heated through and clams are open. Discard any clams that do not open. Be careful not to overcook. Ladle seafood and sauce into bowls. Source: Portland Oregonian Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Seattle-Style Cioppino Categories: Soups, Fish, Kooknet Yield: 4 servings MMMMM---------------------SWEET PEPPER SAUCE-------------------------- 2 tb Olive Oil 1 md Red Bell Pepper, stemmed, Seeded and chopped 1 md Green Bell Pepper, stemmed, Seeded and chopped 1 md Onion, chopped 2 Cloves Garlic, minced 2 tb Fresh Basil Leaves, minced 1 ts Dried Oregano 28 oz Can Whole Tomatoes in Juice, coarsley chopped 8 oz Bottle Clam Juice 1 c Italian Merlot Wine MMMMM--------------------------CIOPPINO------------------------------- 2 tb Olive Oil 1 Yellow Bell Pepper, stemmed, Seeded and cut into chunks 1/2 Onion, cut into chunks 1 lg Clove Garlic, minced 1 lg Plum Tomato, sliced 3 tb Fresh Lemon Juice 1 lb Live Mussels, scrubbed and Beards removed 1 1/2 lb Red Snapper, cut in chunks 1/2 lb Unshelled Shrimp 2 lb Cooked Dungeness or other Crab, cleaned and cracked With body section cut into Pieces 1/2 lb Calamari Mantles, cut into Rings Sweet Pepper Sauce: Heat olive oil over medium heat in a large skillet. Add peppers, onions and garlic and saute until soft, about 10 minutes. Add basil, oregano, tomatoes and liquid, clam juice and wine. Reduce heat and simmer, uncovered, 1 hour, stirring occasionally. Keep warm. Cioppino: Heat olive oil over medium-high heat in a large Dutch oven or kettle. Add yellow pepper, onion and garlic and saute until soft, about 5 minutes. Add tomato and lemon juice and cook 2 minutes. Add mussels, clams, fish and shrimp. Cover and cook over medium heat 5 minutes. Add crab and Sweet Pepper Sauce. Cover and simmer 5 minutes. Stir in calamari. Cover and cook 2-3 minutes longer or until calamari is opaque throughout, shrimp is pink and opaque, fish is cooked through, crab is hot and mussels and clams have opened. Discard any unopened mussels or clams. Serve cioppino in tureen or large soup bowls, dividing various ingredients among the bowls. Source: Il Bistro Restaurant, Seattle WA Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: San Francisco-Style Cioppino Categories: Soups, Fish, Kooknet Yield: 4 servings 1/2 c Olive Oil, divided 1 sm Onion, chopped 1 md Carrot, finely chopped 1/2 md Green Bell Pepper, chopped 1 sm Leek, White part only, Chopped 1 sm Rib Celery, chopped 1 tb Fresh Fennel, chopped 28 oz Can Crushed Tomatoes with Puree 1 tb Tomato Paste 2 c Water 1 ts Salt 1/4 ts Ground Pepper 1 ts Fresh Basil, minced 1/2 ts Fresh Oregano, minced 1/4 ts Fresh Thyme, minced 4 Bay Leaves 1 ds Cayenne Pepper 1 ts Garlic, finely chopped 1 lb White Fish, cut into 1/2x2" strips 8 lg Shrimp, shelled and deveined 8 lg Scallops 3/4 c Sauvignon Blanc Wine 8 sm Clams in Shell, scrubbed 4 oz Cooked Shrimp Meat 6 oz Cooked Crab Meat Italian Parsley, chopped Heat 1/4 cup olive oil in Dutch oven or large heavy pan over medium heat. Add onions and saute 1 minute without browning. Add carrot, green pepper, leek, celery and fennel and saute 5 minutes. Stir in crushed tomatoes, tomato paste, water, salt, pepper, basil, oregano, thyme, bay leaves and cayenne pepper. Partially cover and simmer over low heat 2 hours, stirring occasionally. (Sauce can be covered and kept warm over low heat for several hours longer. Stir occasionally.) Remove bay leaves. Heat remaining 1/4 cup oil in a large skillet over high heat. Add garlic and cook 5 seconds. Immediately add fish, shrimp and scallops. SAute until just cook through, 2-4 minutes. Add seafood to sauce and stir gently. Pour wine into skillet and cook 30 seconds over medium heat, stirring up any loose bits. Add clams to skillet. Cover and cook until clams open, 2-6 minutes. Transfer clams as they open to sauce. Discard any that do not open. Gently stir shrimp and crab meat into sauce. Cover and cook cioppino until all seafood is hot, 2-3 minutes longer. Ladle cioppino into large casserole or soup tureen or directly into shallow soup plates. Garnish with chopped Italian Parsley. Source: Tadich Grill, San Francisco CA Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Grill-Side Garden Salad Categories: Salads, Vegetables, Kooknet Yield: 6 servings 2 md Tomatoes, seeded and chopped 1 md Zucchini, diced 1 c Whole Kernel Corn 1 sm Ripe Avocado, peeled, seeded And coarsely chopped 1/3 c Green Onions, thinly sliced 1/3 c Picante Sauce 2 tb Vegetable Oil 2 tb Fresh Cilantro, chopped 1 tb Lemon or Lime Juice 3/4 ts Garlic Salt 1/4 ts Ground Cumin Combine tomatoes, zucchini, corn, avocado and green onions in large bowl. Combine remaining ingredients; mix well. Pour over vegetable mixture; mix gently. Chill 3-4 hours, occasionally stirring gently. Stir gently and serve chilled or at room temperature with additional Picante Sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Ground Nut Stew Categories: Stews, Kooknet Yield: 4 servings 1 lg Sweet Potato, peeled and Cubed 4 md Carrots, peeled and chunked 1 tb Peanut Oil 1 lg Onion, chopped 2 Cloves Garlic, minced 1 tb Fresh Ginger, minced 2 ts Ground Coriander 3 Tomatoes, chopped 1 lg Zucchini, cubed 2 c Tomato Juice 1/2 c Peanut Butter Salt Pepper Steam or boil sweet potato and carrots until tender-crisp, 5 to 7 minutes. Set aside, reserving 1/2 cup cooking liquid. Heat oil in large pan or Dutch Oven over medium heat. Add onions, garlic and ginger and saute 5 minutes. Add coriader and saute 2-3 minutes. Add tomatoes, vegetable liquid and zucchini. Cook, uncovered, over low heat until zucchini is just tender, about 10 minutes. Stir in sweet potatoes, carrots, tomato juice and peanut butter. Simmer until heated through, 5-10 minutes. Season to taste with salt and pepper Source: Portland Oregonian MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Ratatouille #2 Categories: Vegetarian, Casseroles, Main dish, Vegetables, Kooknet Yield: 6 servings 1 sm Eggplant 2 lb Tomatoes, chopped 2 tb Vegetable Oil 1/4 ts Pepper 1 Clove Garlic, minced 1 ts Fresh Basil 1/2 c Onion, chopped 1 tb Olive Oil 1 Green Pepper 1 1/2 lb Zucchini 1. Peel and cut the eggplant into 1-inch slices. Place slices on a paper towel; sprinkle with salt. Cover with another paper towel and place a plat on top. Let them stand for about 30 minutes to drain, then cut the eggplan slices into cubes. 2. Put the vegetable oil into a casserole or skillet; saute garlic and onion. 3. Chop the green pepper after removing the seeds. Peel the zucchini and c into 1/2-inch slices. Combine the garlic and onion with layers of other vegetables; add pepper and basil. 4. Drizzle olive oil over the vegetables. Bring the mixture to a boil; cov and reduce the heat. Simmer until the vegetables are just tender (about 25 to 30 minutes). During the cooking, stir occasionally and carefully so tha each vegetable keeps its form. Serve hot or cold. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Risotto Tutto Giardino Categories: Vegetables, Kooknet Yield: 4 servings 2 tb Olive Oil 5 Shallots, chopped 3 Cloves Garlic, chopped 1 1/3 c Arborio Rice 4 c Vegetable Broth Broccoli Florets 1 Zucchini, chunked 1/2 Red Bell Pepper, cubed 1/4 c Peas or Corn 6 Spears Asparagus, cut up 1/4 c Parmesean Cheese, grated 2 tb Basil, chopped Heat Olive oil in a saute pan over medium-high heat. Add shallots and garlic and saute until softened, then stir in rice. Stir in wine and 1 cup of the hot broth. Cook over meduim-high heat, stirring, until liquid is almost absorbed, then pour in another cup of stock and continue cooking and stirring. The grains will swell, the liquid will become creamy and the rice will be cooking it's way to al dente. Continue stirring and adding broth. When rice is nearly cooked, about 20 minutes, begin adding vegetables, starting with those that take the longest to cook, and ending with those that take but a moment. Sir in half the Parmesean, then serve immediately, sprinkled with the remaining Parmesean and the basil. Source: San Francisco Chronicle MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Wine Zucchini Categories: Salads, Vegetables, Kooknet Yield: 6 servings 1 1/2 lb Zucchini 1/2 c Dry White Wine 1/2 c Vegetable or Olive Oil 1 ts Salt 1/4 ts Ground Pepper 1/4 ts Dried Tarragon 1/2 c Parsley, chopped Cut zucchini lengthwise into 3/4" long strips. Cut across in 1/2" pieces to make about 5-6 cups. Set aside while you bring wine, oil, salt, pepper and tarragon to a boil. Add zucchini, bring to a boil again. Cover and simmer, stirring occasionally, about 5 minutes until just barely tender. Pour into a serving dish, cover and chill several hours or overnight. Garnish with parsley before serving. Goes nicely with grilled fish, chicken or ribs. Source: Medford Mail Tribune, 31 May 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Zucchini Ricotta Calzone Categories: Italian, Kooknet Yield: 4 servings 1 tb Butter 2 c Zucchini, packed, grated 2 ea Garlic cloves, minced 1 c Ricotta cheese 1 c Cheddar cheese, extra-old -shredded 1 ea Egg 1/2 ts Oregano, dried 1/2 ts Basil 1/2 ts Salt 1/4 ts Pepper 1/4 ts Nutmeg 1 lb Pizza dough (500g), prepared IN skillet, heat butter over medium-high heat. Add zucchini and garlic. Cook, stirring often, 7 to 10 minutes or until most of the liquid has evaporated. In a bowl, blend together zucchini mixture, ricotta, Cheddar, egg, oregano, basil, salt, pepper and nutmeg. Refrigerate while rolling out the dough. DIVIDE dough into 4 portions and shape into balls. On lightly floured surface, roll or stretch each ball into an 8-inch circle. Divide filling among dough rounds; fold dough over to make half-circles, leaving enough dough on the bottom edge to fold over top edge. Crimp edges to seal (it may be easier to fill and form soft calzone right on the baking sheet). BAKE on greased baking sheet in 425F oven for about 20 minutes or until golden brown. * Calzones are baked pizza-dough turnovers. Buy ready-to-bake pizza dough in plastic bags in the refrigerator or freezer sections of many supermarkets. The weight may vary -- if you have more than you need, cut off the extra and freeze to make pizza later. Serve calzones warm or at room temperature with a tossed salad. Submitted By SAM LEFKOWITZ On 1994-08-03,1817 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Zucchini and Fetta Cheese Souffles Categories: Side dishes, Kooknet Yield: 2 to 4) MMMMM--------------------SOURCE: VOGUE JAN'94------------------------- 2 md Zucchinis, grated Salt 45 ea Butter 1/4 c Plain flour 1 ts Dry mustard 1 c Milk 150 ea Feta cheese, crumbled 3 tb Freshly grated Parmesan -cheese 4 ea Eggs, separated MMMMM----------------TO SERVE: MIXED GREEN SALAD--------------------- Place the zucchini in a colander, sprinkle with salt, toss lightly and set aside to drain for 30 minutes. Rinse the zucchini under cold running water, squeeze out any excess liquid and set aside. Melt the butter in a saucepan stir in the flour and mustard and cook over medium heat, stirring constantly for 1 minute. Remove th saucepan from the heat, gradually stir in the milk, then return the saucepan to the heat and cook, stirring until the mixture boils and thickens. Transfer the mixture to a large bowl and stir in the cheeses, prepared zucchini and egg yolks. Butter 4 x 1 cup oven-proof molds. Beat the egg whites in a medium-size bowl until they form soft peaks, then fold into the zucchini mixture gradually. Pour the mixture into the molds and bake in 180'C oven for about 25 minutes or until the souffles have risen and the tops are golden brown. Remove from the oven and serve immediately with a Mixed Green Salad with Marinated Artichokes. Bon Appetit - Exec.Chef Magnus Johansson - Submitted By SHERREE JOHANSSON On 1994-08-02,1013 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Le Cellier's Creme of Vegetable Soup Categories: Soups, Vegetables, Kooknet Yield: 6 servings 1 1/2 qt Chicken stock 3/4 c (1-1/2 sticks) butter 3/4 c Diced onion 1 1/2 c Diced potato 3/4 c Peeled diced tomato 3/4 c Diced carrot 3/4 c Green beans 3/4 c Broccoli, coarsely chopped 3/4 c Minced leek 3/4 c Minced zucchini 1 Clove garlice 1 1/2 ts Sugar, or to taste Sald and freshly ground - pepper to taste 1/2 c Heavy cream Servings: 6 Melt butter in large stockpot over medium heat. Add onion and saute' 1 to 2 minutes. Reduce heat to low and add remaining ingredients except stock, cream and parsley. Cook unti vegetables are soft but not brown, about 20-25 minutes. Add stock and bring to boil over medium high heat. Reduce heat and simmer about 10 minutes. Cook slightly. Transfer to blender of processor in batches and puree to smooth. Taste and adjust seasonng. Return to stockpot, place over medium heat and gradually stir in cream. Heat through but do not boil. Garnish with parsley. From Le Cellier Restaurant, Santa Montica, California. Recipe shared by Cate Vanicek MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Vegetable Stew with Pesto Categories: Stews, Vegetables, Cyberealm, Kooknet Yield: 8 servings 1 lb Eggplant, in 1" cubes 1 tb Kosher Salt 1 Green Bell Pepper 1 Red Bell Pepper 1/4 c Olive Oil 2 md Carrots, sliced 3 Cloves Garlic, crushed 6 md Tomates, peeled, seeded, and Finely chopped, or 28 oz Can Tomatoes, drained and Chopped 4 sm Zucchini, in 2" pieces 4 md Potatoes, peeled and cut in 1/2" cubes 1/2 c Chicken Broth 2 tb Basil Pesto Salt and Pepper 2 tb Parmesean Cheese, grated 2 tb Fresh Basil, chopped, or 2 ts Dried Basil 2 tb Fresh Parsley, chopped In a colander set in the sink, toss eggplant cubes with Kosher salt. Drain for 1 hour. Wipe eggplant dry with paper towels. While eggplant is draining, arrange green and red peppers on a baking tray. Broil 3" from heat until skins are evenly blistered red and charred about 15 to 20 minutes, turning occasiona;;y. Seal hot peppers in a paper bag for 10 minutes. Peel, seed and cut peppers in strips, holding them over a bowl to catch any juices. In a 6 quart nonreactive pot, heat olive oil over medium heat. Add onions and cook until transparent, about 3-5 minutes, stirring often. Add eggplant and garlic. Cook until eggplant starts to brown, about 5 minutes, stirring often. Add tomatoes, zucchini, peppers with any juices, potatoes and chicken broth combined with the pesto. Season with salt and pepper to taste. Mix gently. Bring to a simmer. Reduce heat. Cover and simmer over medium-low heat for 40 minutes until potatoes are tender. Combine Parmesean Cheese, chopped basil, and chopped parsley. Sprinkle atop stew. Source: Victoria Magazine, January 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Zucchini Muffins Categories: Muffins, Vegetables, Breakfast, Kooknet Yield: 12 muffins 3 c All-Purpose Flour 1 ts Baking Powder 1 ts Baking Soda 1/2 ts Salt 1 tb Ground Cinnamon 3 Eggs 1 1/2 c Sugar 2 ts Vanilla 1 c Oil 3 c Zucchini, grated 1 c Crushed Pineapple, drained 1 c Walnuts, chopped Preheat oven to 350°. Line 2 regular-size muffin trays with baking cups. In a large bowl, mix flour, baking powder, soda, salt, and cinnamon; set aside. In another large bowl, beat together eggs, sugar, vanilla, and oil. Add zucchini, and mix well. Add flour mixture, and blend. Stir in pineapple and walnuts. Pour batter in equal parts into muffin cups. Bake about 20 minutes, or until toothpick inserted into center of muffin comes out clean. Source: Seventeen Magazine, October 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Zucchini-Spice Squares Categories: Cookies, Vegetables, Kooknet Yield: 25 squares 1 Egg 4 tb Unsalted (sweet) butter 1/4 c Honey 1 1/2 ts Vanilla 1 c Grated zucchini 1 c Whole wheat pastry flour, -minus 2 tablespoons 2 tb Wheat germ 2 tb Soy flour or flour made from -dried garbanzo sprouts* 1 ts Baking powder 1 1/2 ts Cinnamon 1/4 ts Ginger 1/4 ts Nutmeg 1/2 c Chopped nuts ....Sprouting the garbanzo beans causes an explosion of nutrients and the development of vitamin B12, which is very rare in vegetables. The flour...makes these low-calorie confections in a high-energy food. The combination of grains and beans greatly enhances the biological value of the protein. Preheat oven to 350F. In food processor, blender, or mixing bowl, blend egg, butter, honey, and vanilla until smooth and creamy. Add the zucchini and mix to combine. In a bowl, combine flour, wheat germ, soy or garbanzo bean flour, baking powder, cinnamon, ginger, and nutmeg. Mix to blend ingredients. Stir in the nuts. Spread the batter in a 9-inch-square baking dish, lined with parchment paper or greased with a few drops of liquid lecithin and oil. Bake for 30 minutes. Cut into 1 1/2-inch squares. Approximately 65 calories each. *SPROUTED GARBANZO BEAN FLOUR: Soak 1/2 cup garbanzo beans in about 2 cups of water overnight. Next morning, pour off the water. (Save it and use it in soup--it contains valuable vitamins and minerals.) Rinse the beans and spread them out in a colander. Dampen a dish towel or two layers of paper towels, and place over the beans. Slip the whole thing into a plastic bag to retain moisture, but leave it open at one end to ensure a source of oxygen. Remove the covering and rinse the beans several times a day. In two or three days, you will have sprouted garbanzos. To make the flour, spread the sprouted garbanzos out on a baking sheet and then dry them in a gas oven by the heat of the pilot light or in an electric oven heated to 250F, then turned off. Don't put the beans in the oven until you turn it off. Leave them for about 6 hours. If they are not thoroughly dried, remove them from the oven and raise the temperature again to 250F, turn off the oven, and repeat. When the sprouted beans are thoroughly dried, grind them in a seed mill, blender or food processor. from Smart Cookies by Jane Kinderlehrer "In Praise of Vegetables" Submitted By TIFFANY HALL-GRAHAM On 1994-08-03,2229 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sauteed Zucchini with Oregano (Zucchine Saltate All'ori Categories: Side dishes, Kooknet Yield: 4 to 6) MMMMM--------------------SOURCE: VOGE JAN'94------------------------- 680 ea Zucchinis, preferably small -young ones, very firm -and fresh 8 tb Olive oil 3 ea Cloves garlic, peeled and - chopped medium fine Salt and freshly ground -pepper 1/4 ts Fresh oregano leaves Soak the zucchini for 10 minutes in a basin of cold water. Then scrub them under cold running water until the skin feels clean and smooth. If the skin is flabby or blemished, and still feels a bit gritty, scrape away or lightly peel the thin top layer. Cut off and discard both ends from all the zucchinis. Slice the zuc- chinis into very thin discs and set aside. Choose a frying pan deep enough to contain all the sliced zucchini without piling them up more than 2.Scm to 3.5cm high. Put in the oil and garlic, and turn the heat on to medium. When the garlic has colored lightly, add the zucchini, 2 or 3 large pinches of salt, some pepper, and the oregano, Turn the heat up to medium high, and cook, uncovered, stirring frequently. If the zucchini are as fresh as they ought to be, they will be done in less than 10 minutes. They should be tender but still a little firm. Drain away most of the oil before serving, leaving just enough to coat the zucchini, and for a crusty piece of good bread to mop up. Note: this dish can be prepared entirely in advance, several hours before serving. Do not refrigerate. Reheat gently just before serving. (Copyright: The Second Classic Italian Cookbook by Marcella Hazan, published by Pan Macmillan) Bon Appetit - Exec.Chef Magnus Johansson - Submitted By SHERREE JOHANSSON On 1994-08-03,0707 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rote Rubensalat (Red-Beet Salad) Categories: Ethnic, Salads, Vegetables, Kooknet Yield: 6 servings 2 ea Red Beets; Bunches MMMMM--------------------------MARINADE------------------------------- 2 tb ;Water 1/4 c Vinegar 2 tb Caraway Seeds 1 ts Sugar 2 tb Onion; Minced 1 ts Horseradish 1/4 ts Cloves; Ground 1/2 ts Salt 1/4 ts Pepper 5 tb Vegetable Oil Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally. From: Carl Berger Date: 07-24-94 Posted by Loren Martin on Kook-Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rotkrautsalat (Red Cabbage Salad) Categories: Ethnic, Salads, Vegetables, Kooknet Yield: 4 servings 5 ea Bacon; Slices 1 ts Sugar 2 tb Vinegar 1/4 c Wine; Red or White 1/2 ea Red Cabbage; Head, Shredded 2 tb Vegetable Oil 1/2 ts Salt 1/4 ts Pepper 1 tb Caraway Seeds Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over mixture. Serve at room temperature. From: Carl Berger Date: 07-24-94 Posted by Loren Martin on Kook-Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Gurkensalat (Cucumber Relish Salad) Categories: Ethnic, Salads, Vegetables, Kooknet Yield: 4 servings 2 ea Cucumbers; Medium 1 1/2 tb Sugar 1 1/2 tb Cider Vinegar 1/2 ts Salt 1/8 ts Pepper 1/2 c Sour Cream 1 tb Parsley; Fresh, Minced Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley. From: Carl Berger Date: 07-24-94 Posted by Loren Martin on Kook-Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Kartoffelsalat Mit Biermarinade (Potato Salad/beer Dressi Categories: Ethnic, Salads, Vegetables, Kooknet Yield: 4 servings 6 ea Potatoes; Medium 4 ea Bacon; Slices 1 tb Onion; Chopped 1 ea Celery; Stalk, Chopped 1 ts Salt 2 tb Butter 2 tb Unbleached Flour 1/2 ts Mustard; Dry 1 tb Sugar 1 c Beer; Any Brand 1/2 ts Tobasco Sauce 2 tb Parsley; Chopped Fresh Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve. From: Carl Berger Date: 07-24-94 Posted by Loren Martin on Kooknet MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rohkostsalat (Cabbage Fruit Salad with Sour-Cream Dressin Categories: Ethnic, Salads, Vegetables, Fruits, Kooknet Yield: 4 servings 2 c Cabbage; Raw, Shredded 1 Apple; Med., Diced, Unpeeled 1 tb Lemon Juice 1/2 c Raisins 1/4 c Pineapple Juice 1 1/2 ts Lemon Juice 1/4 ts Salt 1 tb Sugar 1/2 c Sour Cream Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill. From: Carl Berger Date: 07-24-94 Posted by Loren Martin on Kooknet MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Heringstopf Mit Saurer Sahne (Herring Salad with Sour Cre Categories: Ethnic, Salads, Fruits, Vegetables, Kooknet Yield: 4 servings MMMMM----------------------SOUR-CREAM SAUCE--------------------------- 1 c Sour Cream 1/2 c Yogurt 1/2 x Lemon; Juice Only 1/4 ts Sugar MMMMM---------------------------SALAD-------------------------------- 2 Onions; Small 2 Apples; Medium, Tart 8 Herring Fillets; Marinated 2 ts Dill; Fresh OR 1/2 ts Dillweed; Dried Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours. Sprinkle with dill before serving. From: Carl Berger Date: 07-24-94 Posted by Loren Martin on Kook-Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fruchtsalat Mit Nussen (Fruit Salad with Nuts) Categories: Ethnic, Salads, Vegetables, Fruits, Kooknet Yield: 4 servings 1 Honeydew Melon; Small 2 Oranges 1 c Blue Grapes Lettuce Leaves 12 Walnut Halves MMMMM--------------------------DRESSING------------------------------- 8 oz Yogurt; (1 Container) 1 tb Lemon Juice 1 tb Orange Juice 1 tb Tomato Catsup 2 tb Evaporated Milk Salt; Dash White Pepper; Dash Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving. From: Carl Berger Date: 07-24-94 Posted by Loren Martin on Kook-Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rohkostsalat (Cabbage Fruit Salad with Sour-C Categories: Ethnic, Salads, Vegetables, Kooknet Yield: 4 servings 2 c Cabbage; Raw, Shredded 1 Apple; Med., Diced, Unpeeled 1 tb Lemon Juice 1/2 c Raisins 1/4 c Pineapple Juice 1 1/2 ts Lemon Juice 1/4 ts Salt 1 tb Sugar 1/2 c Sour Cream Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3 minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly. Add cubed potatoes, grated carrot and diced hard-cooked eggs. Blend and serve hot. Variation: Add chopped apple with the onion and pepper. Source: Pennsylvania Dutch Cooking--a small cookbook my mother-in-law gave me. From: Carl Berger Date: 07-24-94 Posted by Loren Martin on Kook-Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fruity Green Salad Categories: Salads, Fruits, Kooknet Yield: 8 servings MMMMM--------------------------DRESSING------------------------------- 3 tb Sugar 2 tb Apple Cider Vinegar 1/4 ts Dry Mustard 1/8 ts Salt 1/4 c Vegetable Oil MMMMM---------------------------SALAD-------------------------------- 20 oz Bundles Fresh Spinach 1 c Fresh Blueberries 3 Oranges 1/2 c Pecans or Slivered Almonds Combine sugar, vinegar, dry mustard, salt and oil in a small mixing bowl. Set aside. Break off stems from spinach leaves. Wash;drain in colander. Dry on paper towels. Tear spinach into bite-sized pieces and place in a salad bowl. Wash blueberries; drain. Meanwhile, peel and section oranges; cut into thirds. Add oranges, blueberries, and nuts to spinach. Pour dressing over salad. Toss lightly to mix. Source: Medford Mail Tribune, 21 June 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Garlic Bean Salad Categories: Salads, Kooknet Yield: 8 servings 45 oz Cannellini or Green Beans, Drained 3/4 c Parsley, chopped 1/2 c Green Onion, chopped 1 Clove garlic, minced 6 tb Olive Oil 4 tb Cider Vinegar Salt Ground Pepper Put drained beans in a glass or ceramic bowl; mix in parsley, onion, garlic, oil, vinegar and seasonings. Mix well, cover with plastic wrap or foil and refrigerate at least 4 hours or overnight. Source: Medford Mail Tribune, 31 May 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Tangy Spinach Salad Categories: Salads, Kooknet Yield: 8 servings 1 1/2 lb Fresh Spinach 8 oz Fresh Bean Sprouts 8 1/2 oz Can Water Chestnuts, drained And sliced 5 sl Bacon, fried, drained and Crumbled 2 Hard-Cooked Eggs, sliced 2 tb Sesame Seeds, toasted MMMMM-------------------TANGY SPINACH DRESSING------------------------ 2/3 c Salad Oil 1/4 c Granulated Sugar 1/3 c Catsup 1/2 c White or Red Wine Vinegar 1/3 c Green Onion, finely chopped 1 tb Worcestershire Sauce Trim and discard tough spinach stems. Rinse leaves and pat dry. Tear into bite-sized pieces. Layer the sprouts, water chestnuts and spinach into your salad bowl (in that order, so that the spinach leaves won't get sorry from being underneath the water chestnuts.) On top of the spinach leaves, add the crumbled bacon and the chopped egg. Cover and refrigerate. Combine all the dressing ingredients in a jar or bowl. Shake, or blend well with a wire whip. Just before serving, pour dressing over the salad and toss well. Sprinkle on toasted sesame seeds and toss again. Note: To toast sesame seeds, place in a small, heavy, ungreased skillet over medium-high heat. Toast until you hear the seeds begin to pop, shaking the pan to keep the seeds from scorching. Source: Medford Mail Tribune, 7 December 1993 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Dandelion Salad with Anchovy Dressing Categories: Salads, Kooknet Yield: 4 servings 2 bn Dandelion Leaves, or 4 Wild Dandelion Plants 6 Anchovy Filets 3 Cloves Garlic, peeled 1/4 c Olive Oil 3 tb Basalmic Vinegar Ground Black Pepper Wash dandelion leaves thoroughly and remove any bits of dirt, root or damaged leaves. Dry. Trim large leaves into 2" long slivers; leave smaller ones whole. Mash anchovy filets with garlic; blend in olive oil and basalmic vinegar. Toss leaves with dressing, then divide among 4 plates. Top with black pepper and serve at room temperature with thick slices of chewy bread. Note: Be sure plants gathered from the wild haven't been sprayed or treated with chemicals. If you aren't sure, don't use them. Per serving: Calories: 165, Protein: 5g, Carbohydrates: 13g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 221mg, Fiber: 2g. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Tomato Vinagrette Categories: Salads, Kooknet Yield: 4 servings 3 Tomatoes, cut into wedges MMMMM-------------------------VINAGRETTE------------------------------ 1/2 Onion, minced 1 Clove Garlic, minced 1/3 c Olive Oil 1/4 c Wine Vinegar 1 tb Basalmic Vinegar 2 tb Parsley, minced 1 pn Red Pepper, crushed Salt Ground Pepper Mix vinagrette ingredients together and toss with tomatoes. Chill. Per Serving: Calories: 198, Protein: 1g, Carbohydrates: 8g, Fat: 18g, Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 9mg, Fiber 2g. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Tomato and Scallion Salad with Raspberry Vinegar Categories: Salads, Kooknet Yield: 4 servings 8 Ripe Tomatoes, sliced Salt Ground Pepper 2 ts Sugar 3 tb Raspberry Vinegar 3 Scallions, thinly sliced 1/4 c Parsley, coarsley chopped Sprinkle tomatoes with salt, pepper and sugar, then with raspberry vinegar. Toss in scallions and parsley and serve. Per Serving: Calories: 55, Protein: 2g, Carbohydrates: 13g, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 555mg, Fiber: 4g. Source: San Francicso Chronicle Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Southwest Cactus Salad Categories: Salads, Kooknet Yield: 9 servings 15 oz Jar Nopalitos, drained, Rinsed, and diced 4 Green Onions, ends trimmed, Minced 3/4 lb Roma Tomatoes, cored and Finely chopped 1/4 c Lime Juice 2 tb Fresh Cilantro, minced Salt In a bowl, combine nopalitosm onions, tomatoes, lime juice, and cilantro. Mix and season to taste with salt. Serve, or cover and chill up to 2 days. Per Serving: Calories: 14, Protein: .7g, Fat: .1g, Carbohydrates: 3.2g, Sodium: 75mg, Cholesterol: 0mg. Source: Unknown Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Platter of Fennel, Red Pepper, Beetroot, Watercress & Oil Categories: Salads, Kooknet Yield: 4 servings 1 bn Watercress, large stems Removed 1 Fennel Bulb, trimmed and Thinly sliced 1 Lemon, in wedges 2 Red Bell Peppers, thinly Sliced 2 md Cooked Beets, thickly Sliced 15 Black Greek Olives 1/4 c Olive Oil Arrange watercress on a platter. Toss fennel with a squeeze of lemon to prevent discoloration, then arrange on the platter, along with remaining vegetables and olives. Dress generously with olive oil, and garnish with wedges of lemon to squeeze onto each portion. Per Serving: Calories: 175, Protein: 2g, Carbohydrates: 8g, Fat: 16g, Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 246mg, Fiber: 3g. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cherry Tomato and Grilled Onion Salad Categories: Salads, Kooknet Yield: 4 servings 1 lg Onion, thinly sliced 1 tb Vegetable Oil 1 pt Red Cherry Tomatoes, stemmed And halved 1 pt Yellow Cherry Tomatoes, Stemmed and halved MMMMM--------------------------DRESSING------------------------------- 1 Clove Garlic, minced 1/3 c Olive Oil 1/4 c Wine Vinegar 1 tb Basalmic Vinegar 2 tb Italian Parsley, chopped Salt Ground Pepper Brown onion in vegetable oil in a large skillet. Toss with cherry tomatoes and dressing ingredients. Serve. Per Serving: Calories: 261, Protein: 3g, Carbohydrates: 15g, Fat: 22g, Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 21mg, Fiber: 4g. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Spinach Dressed in Soy Sauce and Sesame Oil Categories: Salads, Kooknet Yield: 4 servings 2 bn Spinach, stemmed and well Rinsed Soy Sauce Asian Sesame Oil Cook Spinach in boiling water until just wilted. Drain quickly and rinse in very cold water. Serve at room temperature, dressed in soy sauce and sesame oil to taste. Note: May substitute 2 bn broccoli, or 1-2 lb green beans, cooked until crisp-tender Source: San Francisco Chronicle Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pasta And Bean Soup Categories: Soups, Vegetables, Kooknet Yield: 5 servings 1/2 c Elbow macaroni,shells, etc 2 tb Safflower oil Med Onion, chopped Clove Garlic, minced 1/2 x Green Bell Pepper, chopped 3 c Vegetable stock or water 6 oz Can Tomato Paste (2/3 cup) 15 oz Can Chick Peas, drained * 16 oz Can Kidney beans, drained * 3/4 ts Black pepper 1/2 ts Summer savory 1/2 ts Thyme leaves 1 ds Cayenne Pepper * rinsed well, then drained GARNISH: grated Parmesan cheese, optional Cook pasta in boiling water for about 6 minutes, until al dente. While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat. Garnish if desired. Variations: - substitute or add other vegetables such as chopped sweet red shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Onion Sandwich Buns Categories: Breads, Kooknet, Cyberealm Yield: 18 each 2 c Warm water 1/4 c Maple syrup 2 pk Dry yeast 1 lg Onion, minced 1/4 c Corn oil 1/8 ts Thyme 4 c Wholewheat flour 2 c Unbleached flour 1 ts Salt Sesame seeds (opt.) Mix hot water and syrup. Sprinkle yeast into water and let "proof" while preparing onions. Saute onions in oil until golden, 5-7 minutes, sitrring frequently. Stir in yeast mixture, then all of the remaining ingredients. Knead 5-8 minutes; place in greased, covered bowl and let rise until doubled, about 1 1/2 hours. Punch down. Divide into 18 balls and flatten each ball to a 4-inch circle. Place on lightly greased pans. Let rise 1 hour. Preheat oven to 375 degrees. Lightly brush tops with oil and sprinkle with seeds, if desired. Bake 20-30 minutes. From "Does Your Lunch Pack Punch?" by Robin Toth & Jacqueline Hostage, Betterway Publications, 1983. Typed for you by Terri St. Louis, Kook-Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Oatmeal Bread From Terri Categories: Breads, Kooknet, Cyberealm Yield: 2 servings 1 c Scalded milk 2 tb Shortening 2 ts Salt 1/2 c Honey 1/2 c Maple syrup 1 c Cold water 1/4 c Warm water 1 pk Yeast 1 1/2 c Uncooked oatmeal 6 c Sifted flour Mix milk, shortening, salt, honey and maple syrup, stir in cold water and cool to lukewarm. Pour warm water into a warm very large bowl, sprinkle in yeast and stir to dissolve. Add cooled mixture, oatmeal and 4 c flour and mix well. Mix in remaining flour and knead on a lightly floured board until elastic, 5 to 8 minutes. Shape into a ball, place in a greased bowl, turning to grease all over. Cover with cloth and let rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch down and knead lightly 1 to 2 minutes. Divide dough in half, shape into 2 loaves and place in greased 9 x 5 x 3 inch loaf pans. Cover and let rise until almost doubled in bulk. Toward end of rising, preheat oven to 375 degrees. Bake loaves 40 minutes until browned and hollow sounding when tapped. Turn out and cool upright on a wire rack before cutting. Typed for you by Terri St. Louis, Kook-Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Apple Turnovers ala Terri Categories: Desserts, Fruits, Kooknet, Cyberealm Yield: 4 servings 1/2 c Butter 4 oz Cream cheese, soft 2 c Sifted whole wheat -flour 1 tb Honey 1/4 ts Salt 1/2 c Diced apples 1/3 c Brown sugar 3 tb Flour 1/2 tb Lemon juice 1/4 ts Cinnamon 1/8 ts Cloves 1/8 ts Salt Cream butter, honey, and cream cheese until smooth and creamy. Sift together flour, honey & salt. Work into creamed mixture with a pastry cutter until completely blended in. Form into a ball; wrap in plastic wrap and chill several hours. Preheat oven to 425 degrees. Combine apples, brown sugar, flour, lemon juice and spices. Roll pastry 1/8" thick; cut into 4 squares. Place one fourth of apple filling on each square. Fold in half diagonally and press edges with tines of fork to seal. Slit pastry with sharp knife. Place on ungreased cookie sheet and bake 20-25 minutes. Typed for you by Terri St. Louis, Kook-Net 1994 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Melt-away Butter Cakes Categories: Cakes, Kooknet, Cyberealm Yield: 6 servings 1 c Softened butter 1 1/2 c Sugar 1 Egg, beaten 1/4 ts Salt 1 ts Grated lemon rind 1 ts Lemon extract 2 1/2 c Sifted unbleached flour Cream the butter with the sugar. Add all but 1 T of the egg, salt lemon rind and extract. Work in the sifted flour a few tablespoons at a time until thoroughly blended. Turn dough out onto a lightly floured surface and knead for just a few minutes. Pat dough out flat in an 8 inch round greased baking pan. Brush with reserved tablespoon of beaten egg. Bake at 350 degrees for 40 to 45 minutes or until golden. Allow cake to cool 30 minutes. Remove from pan and cut into serving pieces. Cake will harden as it cools. Store in airtight container. Keeps well for a long time. Variation: Substitute 1/2 t ground ginger & 2 T minced crystalized ginger for lemon extract & rind. From "The Portable Feast" by Diane D. MacMillan, 101 Productions. Typed for you by Terri St. Louis, Kook-Net 1994 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fresh Tomato Soup ala Terri Categories: Soups, Kooknet, Cyberealm Yield: 24 servings 12 lb Very ripe fresh tomatoes 16 tb Sweet butter 4 tb Olive oil 4 Onion, finely minced 12 tb Flour 16 c Boiling water 4 Bouquet Garni* Salt & freshly ground -white pepper 24 tb Sour cream 8 tb Finely chopped fresh dill MMMMM--------------------------OPTIONAL------------------------------- 8 c Cooked rice 4 c Chicken stock * Bouquet Garni - In a piece of cheesecloth, tie the following: 3 to 4 sprigs of parsley, 1 bay leaf, 1/2 celery stalk with leaves, 1/2 t dry thyme and 1 t fresh marjoram. Leave the string long enough to hang the garni in the pot and tie the string to the pot handle for easy removal. Drop the tomatoes into boiling water for 1 minute. Drain and peel. Chop coarsely and reserve. In a large saucepan, heat 1 T of butter and oil. Add the onion and cook over low heat until lightly browned. Add the remaining butter. When the butter is melted, add the flour and cook until it is golden brown. Be careful not to burn it! Add the chopped tomatoes stirring constantly. Then add the boiling water, Bouquet Garni, salt and pepper. Cover and simmer the soup for 35 minutes. Remove the soup from the heat. Remove the Bouquet. Cool the soup and puree it in the blender. If it seems too thick, thin it out with a little chicken stock or water. Serve the soup in individual bowls, each topped with 1 T sour cream and a sprinkling of dill. Notes: For a hearty soup, omit the sour cream and substitute cooked rice. From "Seasonal Kitchen, a Celebration of Fresh Foods" by Perla Meyers. Typed for you by Terri St. Louis, Kook-Net 1994 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Orchard Squares from Terri St. Louis Categories: Desserts, Fruits, Kooknet, Cyberealm Yield: 15 servings MMMMM-------------------TOASTED ALMOND PASTRY------------------------ 1 1/4 c Shortening 3 1/2 c All-purpose flour 1/4 c Ground toasted almonds 1 ts Salt 8 tb Cold water, up to ... 9 tb Cold water MMMMM--------------------------FILLING------------------------------- 2/3 c Granulated sugar 1/3 c Flour 1/2 ts Ground nutmeg 1 ds Salt 3 c Sliced fresh peaches 3 c Sliced fresh pears 2 c Thinly sliced peeled tart Cooking apples 2 tb Lemon juice 2 tb Butter 3/4 c Powdered sugar 1 tb Milk (about) Pastry: Cut shortening into flour, almonds and salt in large bowl until particles are size of small peas. Sprinkle in water, 1 T at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (add 1 to 2 t additional water if necessary). Gather dough into a ball; cut in half. Shape each half into flattened round on lightly floured cloth-covered surface. Roll 1 round into a rectangle 18 x 13 inches, with floured cloth-covered rolling pin. Fold pastry into fourths; unfold and ease into ungreased jelly roll pan (15.5 x 10.5 x 1 inch). Filling: Heat oven to 425 degrees. Mix granulated sugar, flour, nutmeg and salt in large bowl. Stir in peaches, pears and apples. Turn into pastry-lined pan. Drizzle with lemon juice. Dot with butter. Roll other round of pastry into rectangle 17 x 12 inches. Fold into fourths; cut slits so steam can escape. Place over filling and unfold; seal and flute. Bake 35 to 40 minutes or until crust is brown and juice begins to bubble through slits in crust; cool slightly. Mix powdered sugar and milk until smooth; drizzle over crust. Cut into about 3 inch squares. Serve warm or cold and if desired with ice cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bloody Mary from Loren Martin Categories: Beverages, Cyberealm, Kooknet Yield: 4 servings 32 oz Fresh tomato juice (approx 6 pounds tomatoes) 4 tb Finely chopped red onion 1 ea Red or green finely chopped Jalapeno pepper 4 tb Finely chopped cucumber Juice of 2 limes 2 tb Worcestershire sauce Salt to taste Fresh ground pepper to taste 6 ea Jiggers vodka Tabasco sauce, to taste 4 ea Celery stalks for garnish 1 ea Lime cut into quarters for Garnish 4 ea Cooked jumbo prawns, chilled For garnish To prepare the tomato juice, begin with very ripe, juicy tomatoes. The better the flavor of the tomatoes, the better the juice. For every quart of juice, you will need approximately 2 quarts of fresh tomatoes. Chop the tomatoes coarsely. Place tomatoes in a stainless steel pot and bring to a simmer over low heat. Cook until the tomatoes soften completely and their juices are released. Remove from heat, cool, and run the tomatoes and juice through a food mill, fine sieve or juicer to remove the seeds and skin. Pour the tomato puree into a bowl and let stand for approximately half an hour. Tomatoes that contain a significant amount of water may separate, causing the water to rise to the top. If this happens, skim off the water. If necessary, keep skimming as long as the juice keeps separating. The more water you remove, the thicker the tomato juice. Taste the juice. Remember, this is not canned. It might taste slightly bland without the salt, sugar and citric acid used by commercial canners to bring out the flavors. It should have a heavy, rich tomato aroma, and if the flavor doesn't quite meet your specifications, add salt, sugar or lemon juice to suit your palate. Refrigerate the juice immediately. It will keep for a few days, but the flavor diminishes with time. In a 2-quart pitcher, combine the tomato juice with everything except the celery and lime wedges. Pour into 4 tall glasses full of ice and garnish with a celery stalk and lime wedge on each. If you are in a flamboyant mood, top each Bloody Mary with a cooked, chilled jumbo prawn. (In the absence of fresh tomatoes, we use either V-8 juice or canned tomato juice, and the results are still spectacular!) From: Tomatoes, A Country Garden Cookbook by Jesse Ziff Cool, Collins Publishers, San Francisco, 1994. Typed by Loren Martin, Big Cabin, Oklahoma.....where the buffalo roam! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Walnut Shrimp Categories: Fish, Kooknet, Cyberealm, Ethnic Yield: 4 servings 1 lb Medium shrimp, peeled and Deveined Coating: 1 Egg white 1 ts Salt 2 ts Cornstarch Other ingredients: 1/2 c Peanut oil, for velveting 2 ts Fresh ginger, finely chopped 2 tb Fresh scallions chopped fine 1/2 c Walnuts, unsalted cashews, Or almonds, roasted 1/2 ts Salt 1 tb Hoisin sauce 1 tb Rice wine 6 tb Chicken stock 1/2 ts Cornstarch mixed with 1/2 Ts water 1 ts Sesame oil Combine shrimp with coating ingredients in a bowl; mix well and refrigerate for 20 minutes. Heat wok or large skillet until hot and add peanut oil. When oil is just warm, quickly add shrimp, stir to separate, and turn off heat. Allow shrimp o sit in the warm oil for about 2 minutes; drain in a colander set inside a stainless steel bowl. Wipe the wok clean, return 1 1/2 tb of the drained oil to the wok, and add the ginger and scallions, stir frying for 30 seconds. Stir in the walnuts or cashews, salt, and continue to stir fry another 30 seconds. Return the shrimp to the wok with the remaining ingredients and stir fry another 2 minutes. Turn out onto a platter and serve at once. Serve with fried rice Modified from: Great Food Without Fuss by Frances McCullough and Barbara Witt, Henry Holt and Company, New York, 1992 Typed by: Loren Martin for Cyberealm's KookNet MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Walnut Chicken/Shrimp Stir-Fry Categories: Fish, Poultry, Ethnic, Kooknet, Cyberealm Yield: 6 servings 1 c Walnut halves 3 tb Soy sauce 3 tb Cornstarch 1/2 ts Salt 1 ts Sugar 1 1/2 lb Shrimp or skinned, boned Chicken breast cut into Strips 2 tb Peanut oil 3 ea Small heads chinese cabbage, Cut crosswise into 1/8 inch- Thick slices 6 ea Stalks celery, cut into 2- Inch julienned pieces 2 lg Onions, cut in half and Sliced thin 1 lb Snow peas or sugar snaps 1 ea 8 oz can sliced water Chestnuts, drained 1/2 c Chicken broth 2 tb Fresh tarragon,chopped In small saucepan, boil walnuts in enough water to cover for 3 minutes; rinse in cold water, drain and set aside. In small bowl, combine soy sauce, cornstarch, salt and sugar and stir well. Add shelled shrimp or chicken strips and toss to coat; set aside. Heat large wok or skillet over medium-high heat; add1 tb of oil and all of the vegetables. Stir fry until tender-crisp, about 3 minutes. Remove vegetables and set aside. Add walnuts to wok and saute until lightly browned. Add a bit more oil if necessary. Add water chestnuts and saute for 1-2 minutes longer; combine walnuts and water chestnuts with reserved vegetables and set aside. Heat remaining oil until very hot. Remove shrimp or chicken from marinade, allow excess to drip off, and reserve marinade. Stir-fry shrimp or chicken strips until cooked through, 3-4 minutes. Add chicken broth and reserved marinade. Cook until bubbling; return vegetables, walnuts and water chestnuts to wok. Toss and heat through. Stir in tarragon and serve immediately over steamed rice or crisp noodles. Modified from: Great Good Food by Julee Rosso, Crown Publishers, Inc., New York, NY, 1993. Typed by Loren Martin for Cyberealm's KookNet. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chive Potato Pancakes with Smoked Salmon and Golden Cavia Categories: Fish, Main dish, Cyberealm, Kooknet Yield: 6 servings 2 lb Russet Potatoes; peeled and -cubed 1 md Onion; cut into chunks 2 tb Matzo Meal; or All-Purpose -Flour 2 Eggs; separated 4 tb Fresh Chives; chopped 2 ts Salt 1/2 ts White Pepper 2/3 c Corn Oil; for frying 6 oz Smoked Salmon; thinly sliced 3 oz Golden Caviar Preheat oven to 325°F. Place 2 large cookie sheets in oven to heat. Shred potatoes and onion in a food processor. Transfer contents of work bowl to a large bowl. Insert steel blade in processor. Return potato-onion mixture to work bowl and process until finely chopped. Set large strainer over medium bowl. Place potato and onion mixture in strainer and press firmly to extract liquids; reserve liquids. Return potato mixture to large bowl. Mix in matzo meal, egg yolks, 2 tb chives, salt and pepper. Pour clear portion off reserved potato liquids, leaving thick paste at bottom of bowl. Add paste to potato batter. Beat egg whites until stiff but not dry; fold into batter. Heat 1/3 cup oil in each of 2 heavy large skillets over medium-high heat. Drop 1 heaping tablespoon potato batter per pancake into hot oil; spread each to 3" diameter. Cook pancakes until bottoms are brown, about 4 minutes. Turn and cook until second sides are brown, about 3 minutes. Transfer pancakes to cookie sheets in oven. Repeat with remaining batter, adding more oil to skillet as necessary. Overlap pancakes on plates. Garnish with smoked salmon and caviar. Sprinkle with chives and serve. Source: Unknown Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Salmon Sauteed with Zinfandel Butter Categories: Fish, Cyberealm, Kooknet Yield: 2 servings 1/4 c Butter or Margarine 1/4 lb Common Mushrooms; thinly -sliced or 1/4 lb Angel Trumpet Mushrooms 3/4 lb Salmon Fillet; skinless and -boneless, cut into 2 pieces 2 tb Shallots; finely chopped 2/3 c Zinfandel Wine Chives for garnish Melt 1 tb of the butter in a 10-12" frying pan over medium-high heat. Add mushrooms and cook, stirring often, until they are lightly browned and liquid has evaporated, 6-9 minutes. Remove from pan and set aside. Add 1 more tb butter to pan, swirling until melted. Add salmon and cook, turning once, until fish is just slightly translucent or wet in thickest part (cut to test,) 7-10 minutes total. Remove from pan and keep warm. In frying pan, combine shallots and Zinfandel. Bring to a boil over high heat; continue to boil, uncovered, until mixture is reduced to about 1/2 cup, about 4 minutes. Reduce heat to low. Add remaining 2 tb butter in one chunk and heat, stirring, until butter is melted and sauce is smooth. Place salmon on 2 warm dinner plates; top with mushrooms and chives. Spoon sauce over and around salmon. Per Serving: Calories: 472, Protein: 36 g, Fat: 34 g, Carbohydrate: 5.6 g, Sodium: 317 mg, Cholesterol: 156 mg. Source: Unknown Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Shad in Mustard Crumbs Categories: Fish, Main dish, Cyberealm, Kooknet Yield: 4 servings 1 1/2 lb Shad Filets; skinless and -boneless 6 tb Brown Mustard 1 c Seasoned Bread Crumbs 2 tb Olive Oil 1 Lemon; in wedges Brush shad filets with 3 tb of the mustard. Dredge in bread crumbs, then dab remaining 3 tb mustard over the breading. Dredge again in the bread crumbs. It's okay if the surface looks crumbly. Saute fish in olive oil until it flakes easily, about 4 minutes per side. Serve with lemon wedges. Per Serving: Calories: 515, Protein: 33 g, Carbohydrate: 24 g, Fat: 29 g, Saturated Fat: 8 g, Cholesterol: 150 mg, Sodium: 910 mg. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fillet of Pompano with Rum Raisins Categories: Fish, Main dish, Kooknet, Cyberealm Yield: 4 servings 6 tb Unsalted Butter 1/2 c Raisins 1/2 c Dark Rum 24 oz Pompano or Sole Fillets Salt Ground Pepper 1/4 c All-Purpose Flour Melt 4 tb butter in heavy small skillet over medium-high heat. Add raisins and rum and boil until liquid is reduced to 1/4 cup, about 4 minutes. Remove from heat and keep warm. Season fillets with salt and pepper. Dredge in flour, shaking off excess. Melt remaining 2 tb butter in a heavy large skillet over medium-high heat. Add fillets and fry until cooked through, turning once, about 4 minutes. Transfer fish to plates. Spoon raisins and liquid over and serve. Source: Unknown Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Charcoal Grilled Salmon with Spicy Black Beans Categories: Fish, Main dish, Cyberealm, Kooknet Yield: 4 servings 1/2 lb Black Beans; soaked 1 sm Onion; chopped 1 sm Carrot 1/2 Celery Rib 2 oz Ham; chopped 2 Jalapeno Peppers; stemmed -and diced 1 Clove Garlic 1 Bay Leaf; tied together with 3 Sprigs Thyme 5 c Water 2 Cloves Garlic; minced 1/2 ts Hot Pepper Flakes 1/2 Lemon; juiced 1 Lemon; juiced 1/3 c Olive Oil 2 tb Fresh Basil; chopped 24 oz Salmon Steaks Combine in a large saucepan the beans, onion, carrot, celery, ham, jalapenos, whole clove garlic, bay leaf with thyme, and water. Simmer until beans are tender, about 2 hours, adding more water as necessary to keep the beans covered. Remove the carrot, celery, herbs and garlic, and drain off the remaining cooking liquid. Toss the beans with the minced garlic, hot pepper flakes and the juice of 1/2 a lemon. Set aside. While the beans are cooking, combine the juice of a whole lemon, olive oil, and basil leaves. Pour over the salmon steaks, and refrigerate for 1 hour. Grill the salmon over a moderately high flame for 4-5 minutes per side, basting with some of the marinade every minute. Serve each steak with a portion of beans. Per Serving: Calories: 480, Protein: 42 g, Carbohydrate: 25 g, Fat: 23 g, Saturated Fat: 4 g, Cholesterol: 106mg, Sodium: 291 mg, Fiber: 8g. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Gulf Snapper with Avocado and Tomatillo Salsa Categories: Fish, Main dish, Cyberealm, Kooknet Yield: 4 servings 5 Tomatillos; husks removed -and coarsely chopped 1/4 White Onion; peeled and -roughly chopped 2 Cloves Garlic; peeled 2 Serrano or Jalapeno Chilies, -stemmed, seeded, and -coarsely chopped 1 c Water 1 tb Red Wine Vinegar 1/2 Avocado; peeled and pitted 1 sm Bunch Cilantro; chopped 1 Lime; juiced Salt Ground Black Pepper 32 oz Gulf Snapper Fillets 4 ts Dried Oregano Vegetable Cooking Spray 2 Limes; cut in wedges Sprigs of Fresh Cilantro Combine tomatillos, onion, garlic, chilies, water and vinegar in a saucepan. Bring to a boil and simmer for about 15 minutes. Transfer solid ingredients to a blender. Add avocado, chopped cilantro, lime juice, and 1 tb of the cooking liquid. Blend just until smooth, adding additional cooking liquid if necessary. Transfer to a saucepan, season with salt and pepper and heat through just before serving. Sprinkle snapper with oregano, salt and pepper. Lightly coat a non-stick skillet with vegetable spray. Saute fish over medium-high heat until cooked, but not falling apart, about 4 minutes on each side. Presentation: Spoon a puddle of salsa onto 4 dinner plates and place snapper on top of sauce. Arrange line wedges on or around the fish; garnish with sprigs of cilantro and serve. Source: Unknown Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bass with Avocado Sauce Categories: Fish, Main dish, Low-fat, Cyberealm, Kooknet Yield: 4 servings 1 sm Ripe Avocado; coarsely -chopped 1/4 c Skim Milk 1 tb Lime Juice 1 Clove Garlic; minced 1 ds Hot Sauce 2 tb Lemon Juice 1 tb Light Soy Sauce 1 ts Lemon Rind; grated 1 ts Dijon Mustard 16 oz Bass Fillets 1/3 c Fine Dry Bread Crumbs Vegetable Cooking Spray Combine the first 5 ingredients in a blender; cover and process until smooth. Set mixture aside. Combine lemon juice and next 3 ingredients in a shallow dish; dip fillets in lemon juice mixture, and dredge in bread crumbs. Place on a baking sheet coated with cooking spray. Bake at 450°F for 7 minutes; turn fillets over, and bake an additional 7 minutes or until fish flakes easily when tested with a fork. Transfer fillets to a serving platter, and top with avocado sauce. Alternate Fish: Jumbo Cod, Orange Roughy, Grouper. Per Serving: Calories: 193, Protein: 23.6 g, Carbohydrate: 10 g, Fat: 6 g, Cholesterol: 63 mg, Sodium: 332 mg. Source: Safeway's Nutritional Awareness Program Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Broiled Catfish Steaks Categories: Fish, Main dish, Low-fat, Cyberealm, Kooknet Yield: 4 servings 16 oz Catfish Steaks 1/4 c No-Salt Added Tomato Sauce 1/4 c Vinegar 1 1/2 ts Sugar 3/4 ts Fresh Dill; minced 1/8 ts Paprika 1/4 ts Pepper 1/2 ts Worcestershire Sauce 1/2 ts Vegetable Oil Vegetable Cooking Spray Lemon Slices Fresh Dill Sprigs Rinse steaks under cold, running water; pat dry and set aside. Combine tomato sauce and next 7 ingredients in a small bowl; stir well. Brush half of mixture over 1 side of steaks. Coat rack of a broiler pan with cooking spray. Place steaks on rack; broil 4-5" from heat. Carfully turn fish over; brush with remaining tomato mixture. Broil an additional 6 minutes, or until fish flakes easily when tested with a fork. Garnish with lemon and dill, if desired. Per Serving: Calories: 150, Protein: 20.2 g, Carbohydrate: 6.9 g, Fat: 4.2 g, Cholesterol: 62 mg, Sodium: 78 mg. Source: Safeway's Nutritional Awareness Program Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fillet of Catfish in Wine Categories: Fish, Main dish, Low-fat, Cyberealm, Kooknet Yield: 6 servings 1/3 c Golden Raisins 24 oz Catfish Fillets 1/4 c All-Purpose Flour 1/2 ts Dried Whole Sage 1/2 ts Ground Pepper Vegetable Cooking Spray 1 tb Margarine 3 tb Lemon Juice 1/4 c Chablis; or other Dry White -Wine 1/4 c Dry Sherry 1 tb Light Soy Sauce Fresh Sage Leaves Place raisins in a small bowl; add enough water to cover. Let stand 10 minutes. Drain, and set aside. Rinse fillets with cold water, and pat dry. Combine flour, sage and pepper; dredge fillets in flour mixture to coat well. Coat a skillet with cooking spray; add margarine, and place over medium heat until margarine melts. Add fillets, lemon juice, and reserved raisins. Cover; reduce heat, and simmer 10 minutes. Remove cover, and turn fillets. Add wine, sherry, and soy sauce to skillet. Bring to a boil; reduce heat, and simmer 5 minutes or until wine mixture is slightly thickened. Carefully transfer fillets and wine mixture to a serving platter. Garnish with sage leaves, if desired. Per Serving: Calories: 191, Protein: 21.1 g, Carbohydrate: 13.9 g, Fat: 5.4 g, Cholesterol: 62 mg, Sodium: 193 mg. Source: Safeway's Nutritional Awareness Program Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Filet of Sole Bonne Femme Categories: Fish, Main dish, Cyberealm, Kooknet Yield: 6 servings 1/2 c Butter or Margarine 2 tb Shallots or Green Onions; -chopped 1 lb Mushrooms; chopped 3 lb Sole Filets 1 1/2 c Dry White Wine 1 tb Lemon Juice 2 tb Parsley; chopped 1 ts Salt 1/4 ts White Pepper 1 1/2 tb Flour 1 c Heavy Cream Grease a 12" skillet with 2 tb butter or margarine; sprinkle with shallots or green onions; add mushrooms. Fold filets in half or thirds; place in pan. Add wine and water to just cover filets. Add lemon juice, parsley, salt and pepper. Cover with a circle of wax paper with a small hole cut in the center. Bring to a boil. Reduce heat; simmer 3 minutes. Remove filets to a serving plate; keep warm. Blend flour and 1 tb butter or margarine (beurre manie.) Reduce liquid in skillet by half. Add beurre manie, a small amount at a time, stirring until sauce is smooth. Add cream; bring to a boil; correct seasoning. Remove from heat. Add remaining butter or margarine a little at a time, rotating skillet to effect a gradual melting. Pour over filets. Glaze quickly under the broiler or in a 425°F oven. (The purpose of the glazing is to improve the appearance of the dish, and could be omitted without changing the taste in any way.) Source: Unknown Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Banana Blueberry Muffins Categories: Muffins, Kooknet, Cyberealm Yield: 1 servings Banana Blueberry Muffins 2 Extra-ripe bananas 1 c Brown sugar, packed 1 c Blueberries 2 1/4 c Flour 2 ts Baking powder 2 Eggs 1/2 c Margarine, melted 1 ts Vanilla 1/2 ts Ground cinnamon 1/2 ts Salt Blend 1 cup bananas (2 bananas). Combine bananas, eggs, sugar and margarine until well blended in a bowl. Stir in blueberries and vanilla. In another bowl, combine flour, baking powder, cinnamon and salt. Stir banana mixture into flour mixture until evenly moistened. Spoon batter into well greased (pam?) 2 1/2 inch muffin cups. Bake at 350F oven 25 to 30 minutes or until a wooden tooth pick inserted in center comes out clean. Makes 12 muffins From: Dale Shipp Date: 08-22-94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Duck Gumbo Categories: Cyberealm, Soups, Poultry, Kooknet Yield: 10 servings 2 Ducks 1 1/2 c BUTTER or margarine 1 c Flour 1 (bunch) Celery [chopped] 3 (cloves) Garlic [chopped] 4 md Onions [chopped] 1 (bunch) Green onions [chopped] 1 lg Green bell pepper [chopped] 4 c Okra [sliced] 2 cn (20 oz ea.) tomatoes 1 cn (15 oz) tomato paste 2 ts MSG 1 ts Oregano 2 tb Salt 2 tb Parsley flakes 1 ts Thyme 1 tb Black pepper 1/4 ts Red pepper 1) Rince the ducks and pat dry inside and out. Cook in water to cover in a large sauce pan `til tender, then drain reserving 2 qts. of the broth. Bone the ducks... 2) Melt the BUTTER or margarine in a skillet and add the flour, cooking `til dark brown; stirring constantly... 3) Add the duck meat and the remaining ingredients and seasonings, and cook over low heat for 2 hours or `til of desired consistancy, stirring frequently... 4) Serve over hor cooked rice or noodles... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cook book Re-typed with permission for you by Fred Goslin in Watertown NY on CYBEREALM Bbs. home of KOOKNET at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Oriental Duck with Snow Peas Categories: Cyberealm, Wild game, Kooknet Yield: 8 servings 12 Duck breast filets 1/2 c Soy sauce 1/2 c Oil 1/2 c White wine 2 (cloves) Garlic [minced] 1/2 ts Ginger [ground] 1 1/2 tb Oil 1 lg Onion [thinley sliced] 8 lg Fresh mushrooms [sliced] 1 pk (10 oz) frozen pea pods 1) Rince the duck breasts and pat dry. Slice them thinly 2) Mix the soy sauce, oil, wine, garlic, and ginger in a bowl and add the duck breast slices. Marinate in the `fridge for 4 hours or longer, then drain, reserving ¼ cup of the marinade... 3) Heat 1 to 2 tb of cooking oil in a wok and add the duck, stir frying `til cooked through, then remove and add the onions and mushrooms cooking `til tender crisp. 4) Add the duck and the pea pods and reserved marinade heating to desired serving temp. 5) Sauce may be thickend with small amount of corn starch, or thinned with water... Serve with steamed rice or hot cooked noodles... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook and re-typed with permission for you by FRED GOSLIN in Watertown NY on Cyberealm Bbs. home of KOOKNET at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Baked Ducks in Sweet & Sour Sauce Categories: Cyberealm, Wild game, Kooknet Yield: 4 servings 2 Wild ducks 1 Orange [sliced] 1 Apple [sliced] 2 tb Oil 2 tb Brown sugar 1/4 c Worchestershire sauce 3/4 c Catsup 2 tb Lemon Juice 1/2 c Onion [grated] 1/2 ts Paprika 1/4 c White vinegar 1) Rince the ducks and pat dry inside and out, then stuff the duck's cavities with the sliced fruit. rub them with the oil and place them in a baking dish... 2) Combine the remaining ingredients in a bowl mixing well and spoon over the ducks... 3) Bake, tighly sealed with foil, in a 325° oven for 2 hours or `til tender, then bake uncovered `til browned... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook re-typed with permission for you by FRED GOSLIN in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Oriental Goose Stir-fry Categories: Cyberealm, Wild game, Kooknet Yield: 6 servings Fileted breast of 1 wild Goose 3 md Onions [chopped] 2 cn (8 oz) sliced mushrooms [drained] 1 pk (2½ oz) slivered almonds Seasoned salt to taste 2 pk "Rice-A-Roni [oriental] 3 lg Celery stalks [cut into 1½" pieces 2 Bell peppers [1 red- 1 green Cut into strips] 1) Rince goose breasts and pat dry. Cut them into 1 in. slices and par-boil for 20 min. Drain and reserve the broth. Let cook and cut into 1 in. cubes... 2) Sauté the goose, onions, mushrooms, and almonds in a skillet for 15 min., then salt and pepper to taste, and add the seasoned salt if desired ... 3) Prepare the Rice-A-Roni according to package directions, using the reserved broth and adding the celery and pepper slices halfway through cooking time... 4) Combine the goose mixture and the rice mixture simmering for 15 min. then serve... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' and Cookin'" and Re-typed with permision for you by Fred Goslin in Watertown NY on Cyberealm Bbs. home of KookNet at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Savory Wild Goose Stew Categories: Cyberealm, Wild game, Kooknet Yield: 10 servings 3 Geese [boned & cubed] 1/2 c Flour 1/2 c Oil 2 (envelopes) onion soup mix 5 Carrots [quartered] 4 Celery stalks [chopped] 8 sm Onions 2 c Frozen green beans 8 oz Fresh mushrooms [sliced] 1 ts Sweet basil 1 ts Tarragon 2 (cloves) Garlic [crushed] 2 Bay leaves 6 lg Potatoes [peeled & quartered Cavendars Greek seasoning to Taste 1) Rinse goose meat and pat dry, then coat with a mixture of flour, and salt & pepper to taste. Brown in oil in a skillet... 2) Place in large roaster and add water to cover, and the remaining ingredients except potatoes... Bake at 375° for 2 hours... 3) Reduce heat to 275°, add the potatoes and bake an additional hour or `til goose is tender... 4) Thicken sauce if desired, remove bay leaves, and serve... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Grouse & Wild Rice Categories: Cyberealm, Wild game, Kooknet Yield: 4 servings 2/3 c Wild rice 2 c Chicken broth 1/4 c Butter 8 Grouse breast filets 3 Eggs [beaten] 1 c Flour Garlic salt, oregano, and Basil to taste 2 tb Butter 1/2 c Chicken broth 4 oz Mozzarella cheese [sliced] 1) Combine the wild rice with 2 cups of broth and ¼ cup butter in a saucepan, cover and cook `til tender. (keep warm) 2) Rince grouse filets and pat dry. Pound the filets between waxed paper with meat mallet `til tender, then combine with the eggs in a bowl. Let stand for 1 hour... 3) Combine the flour, oregano, garlic salt, basil, and pepper to taste in a bowl and roll the filets in this flour mixture, coating well. 4) Brown on both sides in 2 tb butter in a skillet. Then add enough broth to cove the bottom of the pan and simmer filets, covered, for 10 min. 5) Place ½ slice of cheese on each filet and cook `til cheese is melted... Serve with the rice... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Retyped with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Partridge Cordon Bleu Categories: Cyberealm, Wild game, Kooknet Yield: 4 servings 1 Egg 1/2 c Milk 1 c Cornflake crumbs 1 ts Parsley flakes 1/2 ts Paprika 1/2 ts Salt 1/2 ts Pepper 8 Grouse breast filets 4 sl Ham 4 sl Swiss (or other) cheese Oil for frying 1) Beat the egg and the milk in a small bowl. Combinr the cornflake crumbs, parsley flakes, paprika, salt and pepper in a bowl. 2) Rinse the filets and pat dry. Pound thin with a meat mallet. Place ham & cheese slices on 4 of the filets and top with the remaining filets sealing the edges... 3) Dip the filets in egg mixture and then coat well with the crumb mixture. Place on a plateand chill for AT LEAST 1 hour, then fry in ½" of oil in a skillet over med. heat for 2 min on each side... 4) Serve with baked potato and your favorite veggie... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs, home of KookNet at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Split Pea and Lentil Soup with Vegetables Categories: Soups, Kooknet Yield: 8 servings MMMMM-------------------NEW MCDOUGALL COOKBOOK------------------------ 1 1/2 c Chopped onion 1 c Chopped celery 2 cl Garlic, minced 8 c Water 1 c Diced carrot 1 Bay leaf 1 tb Soy sauce 1/4 ts Fresh ground black pepper 1/4 ts Dried rosemary, crushed 1 1/8 c Green split peas 1 1/8 c Lentils In a large saucepan, saute the onion, celery, and garlic in 1/2 cup of the water until the vegetables are tender, about 5 minutes. Add the carrot, remaining 7-1/2 cups water, bay leaf, soy sauce, pepper and rosemary. Heat to boiling. Stir in the peas and lentils. Simmer, covered, for 45 minutes, stirring occasionally. Posted on GEnie Food & Wine RT Nov 11, 1993 by A.MORELLI [Anne] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Banana Fudge Cookies Categories: Cookies, Kooknet Yield: 40 servings 18 1/2 oz Package chocolate cake mix 1/3 c Mashed bananas, ripe 1 Egg 2 tb Water 6 oz Semisweet chocolate pieces Combine cake mix, bananas, egg, and water in a bowl. Beat with electric mixer at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake in 350 degree oven 8 minutes or until done. Remove from baking sheets; cool on racks. Makes 3 1/2 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mini Chip Cheesecake Cookies Categories: Cookies, Kooknet Yield: 5 dozen 1 1/3 c Graham Cracker Crumbs 1/3 c Sugar 1/4 c Unsweetened Cocoa Powder 1/3 c Butter 2 c Semisweet chocolate mini Chips 3 pk Cream Cheese, softened (8 oz Each) 1 cn Sweetened condensed milk (14 oz can) 3 Eggs 2 ts Vanilla Extract Combine the graham cracker crumbs, sugar, cocoa powder and butter until well blended. Press even amounts of the mixture onto the bottoms of lightly buttered mini muffin tins. Melt one cup of the chips and set aside to cool. In a mixer, beat the cheese until fluffy. Gradually beat in the condensed milk and melted chocolate and stir until smooth. Add the eggs and vanilla and mix in thoroughly. Spoon the batter into the prepared cups. Top with remaining chips. Bake in preheated 300 degree oven for about 15 to 20 minutes or until set. Let cool and refrigerate. Recipe from Rita Bellantoni of Norwalk, CT. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Death By Chocolate Cake #2 Categories: Cakes, Kooknet Yield: 10 servings 4 Eggs 1 c Sour cream 1/2 c Water 1/2 c Oil 1 pk Chocolate cake mix 1 pk Chocolate instant pudding 12 oz Semisweet chocolate chips Confectioner's sugar Beat eggs, sour cream, water,and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Beat until smooth. Stir in chocolate chips. Pour into Bundt or tube pan and bake at 350 F for 1 hour. When cool, sift powdered sugar on top of cake. Variation: Replace 1/4 cup water with Grand Marnier. Serves 8-10. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Shasta Mountain Brownies Categories: Cookies, Kooknet Yield: 18 brownies 6 oz Bittersweet chocolate (for -extra-rich results, use -chocolate bars like Lindt -Extra instead of baker's -chocolate) 1 c Unsalted butter (8 oz) 4 lg Eggs 2 1/4 c Granulated sugar 1 ts Vanilla extract 1/2 c Flour 2 tb Flour 1 c Chocolate chip cookie crumbs (8 oz; about 10 cookies -crushed by hand or in a -blender or food processor) Vegetable oil spray for pans Flour for pans Preheat the oven to 350'F. Spray, then flour two 9x9" pans. Melt the butter and chocolate over low heat; cool. Beat the eggs, sugar and vanilla with an electric mixer on medium speed until thick and smooth, about 3 minutes. Stir in the chocolate-butter mixture, then slowly add the flour. Do not overmix. Fold in the cookie crumbs and most of the pecans. Spread the batter evenly into the pans and sprinkle with the remaining pecans. Bake about 40 minutes, or until set. (The brownies will be soft in the center.) Let cool completely. Cut into 3x3" squares. Per brownie: 326 calories, 3.5 grams protein, 41 grams carbohydrates, 1 gram fiber, 18 grams fat (9 grams saturated), 40 milligrams sodium. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: 15-Minute Super Sundae Pie Categories: Desserts, Pies, Kooknet Yield: 8 servings 1 qt Vanilla ice cream 1 KEEBLER READY CRUST Graham -Cracker Pie Crust 1 cn SMUCKER'S Strawberry Topping 1 pk SMUCKER'S Chocolate Sundae -Syrup 1/4 c Chopped nuts Whipped topping or non-dairy -whipped topping Maraschino cherries In a mixing bowl, stir slightly softened ice cream until smooth. Spoon the ice cream into the pie crust and cover with the inverted plastic lid. Place pie in freezer for several hours, until hard. TO SERVE: Remove pie from freezer and let stand for 10 minutes to soften. Spoon Smucker's Strawberry Topping ont serving plate. Cut pie and palce slice on plate. Garnish generously with Smucker's Chocolate Sundae Syrup, and other toppings as desired. Return unused portion to freezer. Preparation time: 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chex Muddy Buddies (Microwave Recipe) Categories: Desserts, Snacks, Kooknet Yield: 9 cups 9 c Chex brand cereals (Corn -Rice, Wheat, Double and/or -Graham) 1 c HERSHEY'S Semi-Sweet -Chocolate Chips 1/2 c REESE'S Peanut Butter 1/4 c Margarine or butter 1 ts Vanilla extract 1 1/2 c C&H Powdered Sugar (opt) 1. Pour cereals into large bowl; set aside. 2. In 1-quart micrwave-safe bowl, combine HERSHEY'S Chocolate Chips, REESE'S Peanut Butter and margarine. Microwave on HIGH 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. (Due to differences in microwave ovens, cooking time may need adjustment. These directions were deveoped using 625-700 watt ovens.) Stir in vanilla. 3. Pour chocolate mixture over cereals, stirring until all pieces are evenly coated. Pour cereal mixture into large GLAD-LOCK resealable plastic bag with C&H Powdered Sugar. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool. >>> Continued to next message * SLMR 2.1a * Condense soup, not books. --- ■ RoseMail 2.55ß: ILink: Synapse BBS - Gatineau, Que 819-561-4321 |OLX$SOM| BBS: SOURCE Conference: 428,ChocolateIL Number: 7 Reply-to: 0 Private: No Receipt: No ExHeader: No Date: 1994-09-19,21:04 From: CARL BERGER To: ALL Subject: recipes 7/9 Flags: >>> Continued from previous message MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chex Muddy Buddies (Stovetop Recipe) Categories: Desserts, Snacks, Kooknet Yield: 9 cups 9 c Chex brand cereals (Corn -Rice, Wheat, Double and/or -Graham) 1 c HERSHEY'S Semi-Sweet -Chocolate Chips 1/2 c REESE'S Peanut Butter 1/4 c Margarine or butter 1 ts Vanilla extract 1 1/2 c C&H Powdered Sugar (opt) 1. Pour cereals into large bowl; set aside. 2. In small saucepan over low heat melt chocolate chips, peanut butter and margarine until smooth, stirring often. Remove from heat; stir in vanilla. 3. Pour chocolate mixture over cereals, stirring until all pieces are evenly coated. Pour cereal mixture into large GLAD-LOCK resealable plastic bag with C&H Powdered Sugar. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Kar-In's Crispy Rice Squares Categories: Vegetarian, Desserts, Kooknet Yield: 1 8"x8" pan MMMMM-----------------VEGETARIAN VOICE;VOL 20 #3---------------------- 1/4 c Almond butter 1/4 c Tahini 1/2 c Rice syrup 1 ts Vanilla extract 1/4 ts Salt (optional) 2 c Crispy brown rice cereal 1/3 c Almonds; roasted; chopped -(optional) 1/3 c Carob or chocolate chips -(optional) 1/3 c Coconut (optional) In a heavy saucepan over low heat, combine almond butter, tahini and rice syrup until soft. Turn off heat. Add vanilla and salt. Fold in cereal and optional ingredients. Mix well. Press into a lightly oiled 8" x 8" pan. Chill in refrigerator for 1 to 2 hours. Recipe from The Big Carrot Deli, Toronto Posted on GEnie Food & Wine RT Jul 15, 1994 by DEEANNE Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Mousse with Berries Categories: Desserts, Kooknet Yield: 8 servings MMMMM---------------------------MOUSSE-------------------------------- 8 oz Bittersweet Chocolate, Chopped 4 lg Egg Yolks 5 tb Sugar 2 tb Kirsh 1 2/3 c Whipping Cream, well chilled MMMMM--------------------------GARNISH------------------------------- 2 1/2 c Strawberries, rinsed 1 tb Kirsh 2 tb Sugar 1 c Whipping Cream, well chilled Mousse: Melt chocolate in medium bowl over hot water set over low heat. Stir until smooth. Remove from water. Whisk egg yolks with 4 Tbsp. sugar and water in a small bowl. Set bowl in a pan of simmering water. Heat, whisking constantly, until mixture reaches 160 degrees. Remove from heat and immediately whip with mixer until cool. Add chocolate all at once. Stir until smooth. Add Kirsh. Whip cream with remaining 1 Tbsp. sugar until stiff. Fold into chocolate mixture. Pour mousse in lightly oiled 5-cup ring mold. Smooth top. Cover; freeze at least 6 hours until set. to unmold mousse, rinse metal spatula with very hot water, dry quickly and run spatula around rings outer edge and center. Dip mold into tepid water to come halfway up its side for 5 seconds. Set platter on top of mold. Quickly invert mold and platter. Shake gently downward. Carefuly lift up mold. Smooth top of mousse with spatula. Freeze 5 minutes. Garnish: Reserve 8 whole berries. Quarter remaining berries lengthwise; mix with kirsh and 1 Tbsp. Sugar. Spoon into center of mousse. Whip cream with 1 Tbsp. sugar; spoon around dessert. Garnish with whole berries. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Mint Sauce Categories: Sauces, Kooknet Yield: 1 cup 1/3 c Light Corn Syrup 1/4 c Water 1/2 c Sugar 1/4 c Unsalted Butter 6 oz Semisweet Chocolate Chips 1/2 ts Vanilla Extract 1/4 ts Mint Extract Heat corn syrup in small saucepan to boiling; boil until thick, about 1 to 2 minutes. Remove from heat. Stir in water, stir until smooth. Stir in sugar and butter; return to heat. Bring to boiling; boil 3 minutes, stirring constantly. Remove from heat. Add chocolate chips and beat until smooth. Stir in vanilla and mint extracts. Pour into clean hot jar; cover and cool. Store in refrigerator. To reheat, remove jar lid; place jar in small saucepan of simmering water. Stir sauce as it softens. Serve over ice cream, fruit or cake. If giving as a gift, attach reheat directions to the jar. Recipe from "Family Circle" Magazine - December 1993 issue. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hello Dollies Categories: Cookies, Kooknet Yield: 1 servings 1 Stick of butter 4 c Vanilla wafers Wafer crumbs 1 c Chocolate chips 1 c Butterscotch chips 1 c Chopped pecans 1 c Coconut 1 cn Eagle Brand milk Melt stick of butter in a 9x13 inch pan. Crunch the 4 cups of vanilla wafers and add vanilla wafer crumbs to butter and pack down. Add chocolate chips, butterscotch chips, pecans, coconut and milk. Bake at 350 degrees for 20 to 30 minutes. Randy Rigg MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mocha Mousse Slice Categories: Cakes, Kooknet Yield: 8 servings 2 x 125g packets small sponge - finger biscuits 1 tb Dry instant coffee 3/4 c (180ml) boiling water 200 g White chocolate 1/2 c (125ml) thickened cream MMMMM------------------------MOCHA MOUSSE----------------------------- 200 g Dark chocolate 60 g Butter 1/4 c (60ml) thickened cream 2 Egg yolks 3 ts Kahlua -=OR=- 1 ts Dry instant coffee and 3 - teaspoons water 3/4 c (180ml) thickened cream, - extra * Kahlua is a coffee-flavoured liqueur. Tia Maria would also be suitable for this recipe. Sponge finger biscuits are available from most supermarkets and some delicatessens * Line base and sides of 23cm square slab pan with foil. Cover base of prepared pan with a layer of sponge finger biscuits. Brush biscuits with half of the combined coffee and water. Place chopped white chocolate in medium heatproof bowl over pan of simmering water, stir until melted; cool slightly. Stir in cream. Pour half the combined white chocolate and cream over prepared biscuits in pan, cover, refrigerate 10 mins. Repeat with the remaining biscuits, coffee mixture and white chocolate mixture. Spread the mocha mousse over biscuits, then cover, refrigerate several hours or overnight, until the mousse is firm. Decorate slice with whipped cream dusted with cocoa and serve with strawberries, if desired. Mocha Mousse: Combine chopped chocolate and butter in medium heatproof bowl over pan of simmering water, stir until chocolate and butter are melted; cool slightly. Stir in cream, egg yolks and liqueur; mix well. Beat extra cream in small bowl with electric mixer until firm peaks form; fold cream into the chocolate mixture in 2 batches. * Not suitable to freeze * * Suitable to m/wave * Note: For best results, choose good quality dark chocolate and white eating chocolate for this recipe. Posted by : Sue Rykmans. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rich Chocolate Caramels Categories: Candies, Kooknet Yield: 1 servings 1 c Granulated sugar 1 c Brown sugar; packed 1/2 c Corn syrup 1/2 c Half-and-half 2 Sq. unsweetened chocolate; -1 oz each 2 tb Butter or margarine; -cut in pieces 1 ts Vanilla Place sugars, corn syrup, half-and-half and chocolate in large heavy saucepan. Bring to boil, stirring to melt chocolate and dissolve sugar. Reduce heat to moderate and continue cooking, stirring occasionally, until syrup reaches 248F on candy thermometer (firm-ball stage). Remove from heat. Quickly stir in butter and vanilla just until blended and butter melts. Pour into well-greased 8x8x2" pan. Cool; cut in small squares. If desired, top each square with pecan half or almond slivers. Wrap individually in plastic wrap or foil. Store in cool, dry place. Makes about 1-1/2 pounds. From Woman's Day 3/15/79 Collector's Cookbook - Chocolate MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Clare's Meringue Roulade Categories: Desserts, Kooknet Yield: 8 servings MMMMM--------------------------MERINGUE------------------------------- 6 Egg whites 275 g Caster sugar 2 tb Icing sugar; sifted 2 ts Cornflour Vinegar MMMMM--------------------------FILLING------------------------------- 225 g Strawberries; hulled -- and quartered 1 Mango; ripe, peeled, -- cut into small cubes 450 ml Double cream; whipped 50 g Grated chocolate; optional MMMMM------------------------FOR DUSTING----------------------------- Icing sugar MMMMM---------------------------SOURCE-------------------------------- -- Clare Latimer, Clare's -- Kitchen, The all-party -- cookbook, London, 1994 -- ISBN 0 7475 1704 5 -- Typed by Rene Gagnaux This recipe needs a large baking tray, 45 cm x 30 cm (18'' x 12 ''). Use up the egg yolks by making a 'Creme Brulee'. The fruit filling can be varied, you can also try Clare's 'Chestnut Syllabub' as filling. Preheat the oven to 180 oC/350 oF/gas mark 4. Line the baking tray with greaseproof paper. Whisk the egg whites until stiff. Continue whisking fast, then add the caster sugar a spoonful at a time. >>> Continued to next message * SLMR 2.1a * Hackers do it with computers. --- ■ RoseMail 2.55ß: ILink: Synapse BBS - Gatineau, Que 819-561-4321 |OLX$SOM| BBS: SOURCE Conference: 428,ChocolateIL Number: 13 Reply-to: 0 Private: No Receipt: No ExHeader: No Date: 1994-09-19,21:04 From: CARL BERGER To: ALL Subject: recipes 4/18 Flags: >>> Continued from previous message The mixture should be thick and white. Using a serving spoon, fold in the icing sugar and cornflour and add a few drops of vinegar. Put into the baking tray, smooth and bake for 30 minutes or until set on the top BUT STILL SOFT IN THE MIDDLE. Cool. Mix the strawberries and mango in a bowl. Turn the meringue out upside down onto a fresh greaseproof paper, then spread with whipped cream. Arrange the fruit evenly on the top and sprinkle with the grated chocolate, if using. Holding the long ends, roll up fairly tightly like a Swiss Roll and then, using both hands, lift onto a flat serving dish. Flurry with icing sugar, chill ana serve. Cut in slices like Swiss Roll. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CROCKPOT MEATBALLS Categories: Appetizers, Kooknet Yield: 6 servings 1 Jo Ferry 2 lb Hamburger 1 c Breadcrumbs 1 Egg Grated parmesan cheese Parsley and oregano Onion and garlic powder Milk 1 cn Beer 1 pk Ketchup; regular size Mix hamburg, breadcrumbs, egg, seasonings and milk together. Make small meatballs. Mix ketchup and beer in the crockpot and start to heat. You can put the raw meatballs into the sauce and simmer for several hours. I like to bake the meatballs first to get out most of the grease. Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Black Beans Categories: Main dish, Vegetables, Kooknet Yield: 6 cups 1 c Black beans 1/2 ea Chipotle chili pepper 1/4 c Tequila 1 c Fresh roma tomatoes, diced Salt and pepper to taste 1 md Yellow onion, diced 1 ts Roasted cumin seeds 1 c Port wine 3 c Vegetable broth 4 cl Garlic 1 tb Olive oil 1 c Ham chunks 1 tb Chopped cilantro & sour Cream for garnish Soak beans overnight. Rinse and cook for 1 hour in 2 cups water. Drain and set aside. Saute onion, garlic, cumin seed, and chili pepper in olive oil until onion gets very brown. Add tequila and port and reduce until mostly evaporated. Add tomatoes, ham, salt and pepper, and cook for 20 minutes. Add beans and broth and simmer for 20 minutes or until beans are tender. Serve with cilantro and a dollop of sour cream on top. From: Spirits of 66, 409 N. Lynn Riggs, Claremore, Oklahoma 74017, October, 1944. Contributed by Peggy Coats. Typed by Loren Martin for Cyberealm BBS, Home of KookNet, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pottsfield Pickle ala David Coons Categories: Relishes, Kooknet, Cyberealm Yield: 8 pints 3 pt Green tomatoes 3 pt Firm, red tomatoes 3 ea Large onions 3 ea Red, sweet peppers 3 ea Bunches of celery 1/2 c Salt, non-iodized 3 ts Cinnamon, ground 2 ts Cloves, ground 1/2 c White mustard seed 3 pt Vinegar 4 c Sugar 1 ts Ginger, ground 2 ts Basil, dried 1 ts Lemon pepper Cut up all the vegetables and add salt. Let the mixture set overnight, drain and rinse twice with water. Add spices, vinegar and sugar; cook until tender. It will be juicy. Pour into hot, sterile jars, leaving 1/4 inch headspace. Adjust lids and process for 15 minutes in boiling water bath. Makes 6-8 pints. From Loren Martin, Big Cabin, Oklahoma, to Lin Fields, good friend and Sysop of Cyberealm BBS, origin of KookNet!! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pizza with shrimp Categories: Appetizers, Fish, Cyberealm, Kooknet Yield: 1 pizza 1 ea Ready to bake pizza crust 10 md Shrimp shelled & devained 1 ea Red bell pepper seeded & cut -into thin strips 10 ea Broccoli florets 10 ea Cherry tomatoes 6 oz Sorrento/precious mozzarella - cheese, chopped 8 ea Black or green olives 1 ts Olive oil 1/4 c Finely chopped sundried - sonsma tomatoes Steam broccoli for 5 minutes & immediately place in ice water to halt cooking & retain color. Brush pizza shell with olive oil; squeeze cherry tomatoes & spread on top with mozzarrella cheese. arrange shrimp, broccoli, peppers, sundried tomatoes & olives on pizza. Bake for 10 minutes at 450 degrees. Note this recipe calls for only black olives,But not being fond of black olives I replaced them with green olives. source: ERNEST & JULIO GALLO Gourmet pizza booklet. typed by: bud wall Posted by Michael Prothro, Mike's Resort BBS on Kook-Net recipe network MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Pudding Souffle Cake Categories: Desserts, Kooknet, Cyberealm Yield: 10 servings 1/4 c Unsalted butter 3 Oz. unsweetened chocolate 1/2 c Cake flour 1/2 ts Baking powder 1/4 ts Salt 6 Eggs Pudding: 1/2 c Sugar 2 tb Cornstarch 2 1/2 c Heavy cream 5 Egg yolks 8 Oz. semisweet chocolate 1 c Sugar 1/4 ts Cream of tartar 2 ts Vanilla Preheat oven to 375 degrees. Grease a 9 inch springform pan. Melt together butter and unsweetened chocolate in top of double boiler over simmering, not boiling water, stirring until smooth. Set aside. Mix together flour, baking powder and salt in small bowl. Separate 3 eggs, placing yolks in large bowl; reserve whites. Add 3 whole eggs and 3/4 cup sugar to yolks; beat at high speed until pale and lemon-colored, 2-3 minutes. Beat in chocolate mixture at low speed; beat in flour mixture just until blended. Using clean beaters and a clean medium-size bowl, beat egg whites until frothy. Add cream of tartar and beat until soft peaks form. Beat in the remaining 1/4 cup sugar until stiff, but not dry, peaks form. Stir about one-third of whites into chocolate mixture until blended. Fold in the remaining whites. Scrape into the prepared pan, smoothing top. Bake in preheated oven 40 to 50 minutes or until cake is set in center. Transfer pan to a rack to cool completetly. Refrigerate until firm. Meanwhile, prepare pudding; Whisk together sugar and cornstarch in medium-size heavy saucepan. Whisk in the cream. Bring to simmering over medium-low heat, stirring constantly. Gradually whisk some of the cream mixture into egg yolks. Scrape yolk mixture back into saucepan. Cook over very low heat, whisking constantly, until pudding is very thick, about 5 minutes; do not let boil. Remove saucepan from heat. Stir in the chocolate and vanilla until melted and smooth. Scrape the pudding into a bowl; place plastic wrap directly on the surface. Refrigerate until cold and thickened for at least 2 hours. To assemble: Remove sides of pan from cake. Using a serrated knife, cut cake horizontally into 3 equal layers. Place 1 layer on serving plate; spread top with 3/4 cup of pudding. Repeat with remaining cake layers and pudding. Cover sides with pudding. Refrigerate cake; until pudding is set. 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: Delicate Lemon Squares Categories: Cookies, Desserts, Cyberealm, Kooknet Yield: 16 squares 1 c All-purpose flour 1/4 c Confectioners' sugar 1/2 c Butter *** 2 Eggs 3/4 c Granulated sugar 3 tb Lemon juice 2 tb All-purpose flour 1/2 ts Baking powder Confectioners' sugar Stir together 1 c flour and 1/4 c confectioners' sugar; cut in butter till mixture clings together. Pat into ungreased 8x8x2 inch baking pan. Bake at 350 for 10 to 12 minutes. In mixing bowl beat eggs; add granulated sugar and lemon juice. Beat till slightly thick and smooth, 8 to 10 minutesl Stir together 2 tb flour and baking powder; add to egg mixture. Blend just till all is moistened. Pour over baked layer. Bake at 350 for 20 to 25 minutes. Sift confectioners' sugar over top. Cool; cut cookies into 1 inch squares. Source: Better Homes & Gardens, Recipes from Famous Places: The Southwest, Neiman-Marcus Zodiac Room, Dallas, Texas Posted by Michael Prothro, Mike's Resort BBS, Fayetteville, AR on Kook-Net recipe network MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sweet'n Sour Cashew Chicken Categories: Poultry, Kooknet, Cyberealm Yield: 4 servings 1 ea 16 oz can cling peaches 2 ea Boned, skinned chicken Breast halves 1 tb Soy sauce 1/2 ts Sugar 1 ea Onion, chunked 1 c Cashews 1 c Sweet'n Sour Sauce 1 tb Cornstarch 1 tb Minced fresh ginger 2 tb Vegetable oil, divided 1 ea Carrot, julienned Reserving 1/3 cup of syrup from peaches, cut slices in half. Blend reserved syrup and Sweet'n Sour sauce (bottled); set aside. Cut chicken into 1-inch squares. Combine cornstarch, soy sauce, ginger and sugar; stir in chicken. Heat 1 Tb vegetable oil in wok or large skillet over high heat. Add chicken mixture and stir-fry 4 minutes. Remove chicken to warm plate. Add second Tb oil to wok, and stir in onion and carrot. Stir-fry until vegetables are crisp/tender and add Sweet'n Sour mixture and reserved cooked chicken. Cook, stirring until chicken and vegetables are coated with sauce. Stir in peaches and cashews; heat through. Serve immediately over rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Ganache-Filled Devil's Food Cake Categories: Cyberealm, Mom's best, Cakes, Kooknet Yield: 1 9" cake MMMMM------------------------FOR THE CAKE----------------------------- 1 3/4 c Boiling water 6 oz Semisweet chocolate,chopped .coarsely 1 c Unsweetened cocoa powder 2 c Sifter cake flour 2 ts Baking soda 1/4 ts Salt 10 oz Unsalted butter, softened 1 3/4 c Packed dark brown sugar 4 lg Eggs 2 ts Vanilla MMMMM-----------------FOR THE CHOCOLATE GANACHE---------------------- 1/2 c Heavy cream 2 tb Unsalted butter 4 oz Semisweet chocolate,chopped .finely MMMMM----------------------FOR THE FROSTING--------------------------- 2 1/2 Sticks (1 1/4 cups) + 2 T Unsalted butter, softened 4 1/2 c Confectioners' sugar 1 c Unsweetened cocoa powder 2 ts Vanilla 1/4 c + 2 T milk 1. MAKE THE CAKE: Preheat oven to 350F. Butter two 9-inch cake pans, and line the bottoms with circles of wax paper, then butter and flour the paper. 2. In a medium bowl, pour the boiling water over the chopped chocolate. Set aside for 5 minutes. Add the cocoa and stir until the mixture is smooth. Set aside to cool to room temperature. 3. In a small bowl, whisk together the flour, baking soda, and salt. 4. In a large bowl with an electric mixer, cream the butter and brown sugar and add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture and half the chocolate mixture. Beat on low speed to combine, and then on high for 1 1/2 minutes. Add the remaining chocolate mixture and beat on low speed to combine. 5. Pour the batter into the prepared pans and bake for 30-40 minutes or until a cake tester inserted in the center comes out clean. Set the cake pans on a wire rack to cool for 20 minutes.Then invert the cakes onto the racks to cool completely. 6. TO MAKE THE GANACHE: In a small saucepan, bring the cream and the butter to a simmer. Add the chocolate, cover for 5 minutes, then stir until smooth. Refrigerate the ganache until firm enough to spread. 7. TO MAKE THE FROSTING: In a large bowl, with an electric mixer, cream the butter. In a medium bowl, whisk together the sugar and cocoa. Beat one-third of the sugar-cocoa mixture into the butter. Mix in the vanilla. Add the rest of the sugar-cocoa mixture alternately with the milk and beat until the frosting is smooth. 8. TO ASSEMBLE THE CAKE: Top one layer with the ganache. Add the second layer of cake and frost the sides, and then the top. Decoratively pipe frosting around the base and top edges of the cake. Source: Mrs. Fields I Love Chocolate Cookbook, 1994. Typed for you by another Mrs. Fields, Linda Fields, Cyberealm BBS And Home of Kook-Net, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Grilled Vegetable Salad with Red Pepper Vinaigrette Categories: Cyberealm, Kooknet, Salads Yield: 4 servings MMMMM----------------------FOR THE DRESSING--------------------------- 1 Red bell pepper, roasted, Peeled and seeded 4 oz Red wine vinegar 1 Shallot, peeled 1 ts Salt 1/2 ts White pepper 3/4 c Corn oil 3/4 c Extra virgin olive oil MMMMM-----------------------FOR THE SALAD---------------------------- 1 Zucchini,sliced 1/4" thick 1 Yellow squash sliced 1/4" .thick 1 Avocado sliced 1/4" thick 1 Red bell pepper, sliced 1/4" thick 1 Green pepper sliced 1/4" .thick 1 Yellow bell pepper sliced 1/4" thick 4 Scallions 2 Tomatoes, sliced 1/4" thick 2 Ears corn on the cob 1/4 c Corn oil 1 tb Queso fresco Step One: Prepare the vinaigrette: Place bell pepper, vinegar, shallot, salt and white pepper in a blender and puree until smooth. Slowly blend in the oils. Refrigerate. Extra vinaigrette may be saved up to 1 week. Step Two: Prepare the Grilled Vegetables: Light the charcoal fire and lightly salt and oil the vegetables. When coals are white-hot, lay vegetables(except tomatos) on the grill and cook for 2 minutes each side. Then cook tomatoes for 30 seconds on each side. Spoon 3 ounces Pepper Vinaigrette onto each place and arrange vegetables on top of the dressing. Sprinkle with queso fresco and serve with salsa and fresh tortillas. CHEFS NOTE: Queso fresco is available at specialty Mexican food stores. Source: Andy Biegel, Chef/Sysop The Culinary Connection BBS and Midwest Hub of Kook-Net 312-252-FOOD 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: Corn and Cheese Chiles Rellenos Categories: Cyberealm, Kooknet, Mexican, Main dish Yield: 12 chiles MMMMM-----------------------FOR THE CHILES---------------------------- 12 Poblano Chiles 8 oz Grated cheddar cheese 8 oz Monterey jack cheese, grated 1/2 c Whole kernel corn 2 ts Dried basil 1 ts Dried oregano Pepper MMMMM-----------------------FOR THE BATTER---------------------------- 6 lg Eggs, separated 2 tb Flour 2 tb Baking powder 1 pn Salt Flour Red chile sauce Fresh Cilantro sprigs Corn oil 1. Preheat the broiler. 2. Arrange the Poblano chiles in a single layer on a baking sheet. Broil until charred on all sides. Wrap in a plastic bag and cool. 3. Peel the skins from the chiles, and carefully make a slit in one side of each chile. Remove and discard the seeds, rinse the chiles, and pat dry. 4. Combine the two cheeses, corn, basil and oregano in a medium bowl. Season this filling with pepper. Gently stuff each chile with 2-3 tablespoons of the filling, depending on the size of the chile. 5. Pour corn oil to a depth of 1" in a very large, heavy saucepan or deep skillet. Heat the oven to 350F. 6. Beat the egg yolks in a medium sized bowl until slightly thickened. Use clean, dry beaters to beat the egg whites in a large bowl until stiff but not dry. Fold the egg yolks along with the flour, baking soda, and salt into tht egg whites. Place additional flour in a flat dish. 7. Roll each chile in flour to coat. Working in batches, dip each chile into the batter. Fry until golden brown (about 2 minutes per side.) 8. Transfer to paper towels using a slotted spoon. Place 1/4 cup of the red chile sauce on each serving plate, and top the sauce with 2 chiles rellenos. Garnish with cilantro sprigs. Serve hot! Source: Andy Biegel, Culinary Connection BBS and hub of Kook-Net 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: Blue Cheese, Hazelnut, and Herb Terrine Categories: Cyberealm, Kooknet, Salads Yield: 2 servings MMMMM----------------------FROM ANDY BIEGEL--------------------------- MMMMM--------------------CULINARY CUISINE BBS------------------------- Radicchio leaves 2 1/16 oz Creamy blue cheese 3 1/4 oz Greek strained yogurt 1/3 tb Mayonnaise 1 ts Gelozone (gelatin) 9/16 oz Toasted hazelnuts 2/3 Hard boiled eggs 2 tb Fresh mixed herbs MMMMM-------------------SUGGESTIONS FOR HERBS------------------------ Parsley Coriander Chives 3/16 ts Paprika 1. Trim the stalks from the radicchio and use the leaves to line a 110gm (for two servings) loaf dish. 2. Mash the blue cheese with the yogurt and mayonnaise and warm gently. In a separate pan, whisk the Gelozone with 2 T water and bring almost to a boil. 3. Fold into the cheese mixture. Add the nuts, eggs, herbs, paprika and seasoning. Mix well, and tranfer to the loaf tin. 4. Fold over the radicchio leaves and chill until set. Carefully turn out of the tin, slice and serve. This is pretty good warm or cold. Try serving with a flavored hollandaise sauce. Source: Andy Biegel, The Culinary Connection BBS and hub of Kook-Net 312-252-FOOD 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: Carnitas di Guardino Categories: Cyberealm, Meats, Mexican, Kooknet Yield: 4 servings 2 lb Pork tenderloin 2 Peppers seeded and stemmed 1 Yellow onion,peeled & halved 2 tb Peanut oil 5 Sprigs parsley 1 tb Vegetable oil 1 tb Butter 2 c Cooked white rice Salt and pepper 2 c Salsa Rojo, heated 1 c Sour cream 1. Trim the pork. Pound with a meat hammer to tenderize. Slice into thin strips. 2. Cut the pepper into wedges so that it fits into the feed tube of the food processor. Use the standard slicing blade. Pack the pepper wedges and the bottom of the pepper horizontally into the feed tube, and process. 3. Place the onion cut side down, and slice by hand into thin strips (you want the strips of pork, chile, and onion of roughly the same size). 4. Coat the bottom of a griddle with the peanut oil. Grill the pork, peppers and onions over high heat until the meat is browned on all sides (add more oil if needed). 5. Use the metal blade of the food processor to mince the parsley. Melt the butter and vegetable oil in a 10-12 inch skillet. Toss in the parsley and rice. Season with salt and pepper. 6. Place the rice on a warmed serving dish, and spoon the meat mixture over. Top with warm Salsa Rojo. Source: Joel Erlich KookNet Typed in MM for you 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: Cherry Twists Categories: Cyberealm, Kooknet, Desserts Yield: 12 crepes 12 Basic crepes, cooked 20 Oz can cherry pie filling 1 Egg, slightly beaten 1 tb Water Confectioner's sugar, sifted Notes: You may use Apple, Berry or other fruit pie filling in place of the cherry filling. You may use a healthy dollop of whipped cream as a topping or in place of the powdered sugar. You should sprinkle a dusting of cinnamon over the whipped cream. You may also use a wedge shaped portion of flour tortilla in place of the basic crepes. Preheat the deep fryer. Mix the beaten egg and water together. Place 1 T of fruit filling on the lower 1/3 of each crepe. Brush the top and bottom edges of the crepes with the egg and water mixture. Fold the left and right sides of the crepe over the filling. Roll the crepe up. Place each crepe in the deep fryer, seam side down. Fry until crisp and golden (about 1 minute). Drain, and sprinkle with confectioners' sugar. Spoon a little extra filling over the top. Source: Joel Erlich Typed in MM format for you 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: MARTY'S PIZZA SAUCE Categories: Sauces, Italian, Cyberealm, Kooknet Yield: 2 servings 8 oz Can tomato sauce 6 oz Can tomato paste 1 tb Olive oil 2 tb Water 1 lg Clove garlic, pressed 1 tb Oregano 1/2 ts Salt 1/2 ts Sugar 1/8 ts Crushed dried hot red Chili peppers Place all ingredients in a covered saucepan over lowest heat, stirring now and then, cook for 20 minutes. Use on pizza dough, French bread, or English muffins, top with shredded mozzarella cheese and other favorite toppings. I usually prepare a double recipe when I make pizza and save the left over sauce for French bread or muffins the same week. Keep sauce refrigerated. Posted by Michael Prothro, Mike's Resort BBS Fayetteville, AR on Kook-Net Recipe network MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MARTY'S PIZZA DOUGH Categories: Breads, Main dish, Italian, Cyberealm, Kooknet Yield: 2 pies 4 1/4 c Flour 1 1/2 c Water, lukewarm (105 to 115 Degrees Fahrenheit) 1 pk Active dry yeast 1 ts Salt 1 ts Sugar 2 tb Olive oil Put flour into a large bowl and make a deep well in the middle. Pour warm water into the well, mix in the yeast, using a bit of flour in the mix. Add the sugar, salt, and flour to the well, let stand for 10 minutes until mixture bubbles. Slowly stir all of the flour into the yeast mixture. When it gets too thick to handle place it on a board and knead it until elastic. Form a ball, place into a greased bowl, then turn it over so the top of the ball is greased. Cover with a towel and let rise in a warm and draft free place for an hour or until double in bulk. Preheat oven to 450 degrees. Punch down dough and divide in half. Refrigerate one half for later. (Allow extra time to rise). Roll the other half into a circle about 15 inches across. Place on a 14 inch greased pizza pan, roll edges to form a rim. Spread half the sauce on the pizza pie (see recipe), top with shredded mozzarella, and other favorite toppings (mushrooms, olives, pepperoni, etc). Bake for 20 to 25 minutes until edges are brown and cheese is bubbly. Cut each pie into 6 wedges. Posted by Michael Prothro, Mike's Resort BBS, Fayetteville, AR on Kook-Net Recipe network MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cliff's Pizza Topping Categories: Side dishes, Vegetables, Cyberealm, Kooknet Yield: 1 servings 1 lg Bell pepper, green, chopped 1 lg Bell pepper, red, chopped 1 md Onion, chopped 1 lg Tomato, sliced into rounds 1 c Mozzarella cheese, shredded (Use more or less to taste) Sprinkle cheese on rolled out pizza pie (1/2 recipe of Marty's pizza dough). Tope with chopped peppers and onions, cover with round tomato slices. Sprinkle with salt and pepper. Cook for about 20 to 25 minutes on 450 degrees, or until crust is brown and cheese melted. (I omit pizza sauce for this one. If you've never tried it... try it just once, you might be surprised how good it is without sauce. Make sure the pizza is completely covered with vegetables, sometimes I use very finely chopped broccoli with this as well, and if I feel adventurous, jalapeno peppers). Posted by Michael Prothro, Mike's Resort BBS Fayetteville, AR on Kook-Net recipe network MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: SMOKED SALMON AND BRIE PIZZA Categories: Breads, Main dish, Kooknet, Cyberealm Yield: 2 pies PIE: (makes 2 pies) 4 1/4 c Flour 1 1/2 c Water, lukewarm (105 to 115 Degrees Fahrenheit) 1 pk Active dry yeast 1 ts Salt 1 ts Sugar 2 tb Olive oil TOPPING: (for one pie) 1 lb Brie, rind discarded, cut Into small pieces 12 oz Smoked salmon, cut into Small pieces 1 sm Onion, red, very thinly Sliced, separated into rings 1/4 c Olive oil, extra virgin Put flour into a large bowl and make a deep well in the middle. Pour warm water into the well, mix in the yeast, using a bit of flour in the mix. Add the sugar, salt, and flour to the well, let stand for 10 minutes until mixture bubbles. Slowly stir all of the flour into the yeast mixture. When it gets too thick to handle place it on a board and knead it until elastic. Form a ball, place into a greased bowl, then turn it over so the top of the ball is greased. Cover with a towel and let rise in a warm and draft free place for an hour or until double in bulk. Preheat oven to 450 degrees. Punch down dough and divide in half. Refrigerate one half for later. (Allow extra time to rise). Roll the other half into a circle about 15 inches across. Place on a 14 inch greased pizza pan, roll edges to form a rim. Transfer the pie a pizza pan. Bake the pizza until the crust begins to brown, about 6 minutes. Remove from oven and cover with cheese, leaving 1/2 inch border around the edges. Arrange the salmon and onion on top and drizzle evenly with olive oil. Return to the oven and bake until the crust is golden brown and puffy, the cheese begins to melt and the salmon is heated thru, about 4 minutes. Remove from oven to a cutting tray or board and lightly brush the crust with olive oil. Garnish with dill. Slice and serve immediately. Posted by Michael Prothro, Mike's Resort BBS Fayetteville AR and KOOK-NET HUB MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Spinach Pizza Categories: Breads, Main dish, Cyberealm, Kooknet Yield: 2 pies CRUST: 4 1/4 c Flour 1 1/2 c Water, lukewarm (105 to 115 Degrees Fahrenheit) 1 pk Active dry yeast 1 ts Salt 1 ts Sugar 2 tb Olive oil Topping: 1 bn Spinach, rinsed, stemmed 3 c Mushrooms, sliced 2 tb Fresh garlic, minced 1 ts Dried basil, or 1/4 cup Fresh minced 1 tb Olive oil 1 c Mozzarella, grated 1/2 c Tomato sauce Put flour into a large bowl and make a deep well in the middle. Pour warm water into the well, mix in the yeast, using a bit of flour in the mix. Add the sugar, salt, and flour to the well, let stand for 10 minutes until mixture bubbles. Slowly stir all of the flour into the yeast mixture. When it gets too thick to handle place it on a board and knead it until elastic. Form a ball, place into a greased bowl, then turn it over so the top of the ball is greased. Cover with a towel and let rise in a warm and draft free place for an hour or until double in bulk. Preheat oven to 450 degrees. Punch down dough and divide in half. Refrigerate one half for later. (Allow extra time to rise). Roll the other half into a circle about 15 inches across. Place on a 14 inch greased pizza pan, roll edges to form a rim. Spread the olive oil and tomato sauce on the pizza pie, top with shredded mozzarella. Steam the spinach leaves for a few minutes. Toss spinach with mushrooms, garlic, basil, and olive oil. Spread veggies on pizza crust. Bake for 20 to 25 minutes until edges are brown and cheese is bubbly. Cut each pie into 6 wedges. Posted by Michael Prothro, Mike's Resort BBS, Fayetteville AR on Kook-Net recipe network MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pizza ginger (bw) Categories: Pies, Meats, Appetizers, Cyberealm, Kooknet Yield: 1 pizza 1 ea Ready bake pizza crust 12 oz Boneless sirloin steak - trimmed 1 tb Dry sherry 1 1/2 Inch piece ginger root - peeled & grated 1 Clove crushed garlic 1 ts Chili sauce 1 tb Corn oil 1 sm Red pepper, seeded & diced 1/2 ts Cornstarch - salt & pepper to taste 6 ea Green onions, sliced Cut steak into very thin slivers & place in a bowl. Add salt & pepper to taste, sherry, ginger, garlic, oil, cornstarch & chili sauce; mix well. Cover & refrigerate for 1/2 hour; stir occasionally. Add onions & red peppers, to beef mixture & spread on pizza shell. Bake for 7 -10 minutes at 450 degrees. from ERNEST & JULIO GALLO GOURMET PIZZA Booklet "Can You Top This" typos by BUD WALL Posted by Michael Prothro, Mike's Resort BBS on Kook-Net recipe Network MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Salami Roll-Ups Categories: Appetizers, Cyberealm, Kooknet Yield: 36 servings 6 oz Pkg sliced dry salami 8 oz Pkg cream cheese softened 4 lg Flour tortillas 1 Avocado, thinly sliced 1 lg Tomato, finely chopped 1/2 Head iceberg lettuce, -shredded Spread flour tortillas with cream cheese. Arrange salami slices about 1/2 inch apart on top of cream cheese. Press avocado and tomato into cream cheese around salami. Cover with 1 layer shredded lettuce. Press down lightly. Roll tightly into log. Wrap with plastic wrap. Chill for several hours or overnight. Slice into 1-inch sections. Makes 36 appetizers. Posted by Stephen Ceideberg; December 13 1991. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cocktail London Broil Categories: Appetizers, Meats, Cyberealm, Kooknet Yield: 8 servings 1 Flank steak Meat tenderizer Barbecue sauce 1/2 c Red wine Garlic bread slices made -from one loaf of french -bread baguette slices Butter Garlic Parsley Lemon leaves (opt) Parsley (opt) Sprinkle both sides of a flank steak with meat tenderizer. Stab thoroughly with a fork. Spread both sides with a good barbecue sauce. Place in a plastic bag. Pour in red wine. Marinate overnight. Broil under high heat 2" from heat source, 5-7 minutes on each side. Refrigerate at least 2 hours. When well-chilled, slice very thin against the grain. Arrange slices on one side of a platter. On the other side, arrange garlic bread slices made from one loaf of french bread baguette slices, spread with butter, garlic and parsley. Place tooth pick container in center of platter. Garnish with lemon leaves or parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rich Christmas Cake Categories: Cakes, Christmas, Cyberealm, Kooknet Yield: 1 servings 450 g Sultanas 450 g Seedless raisins 230 g Currants 230 g Mixed peel 230 g Glace pineapple 230 g Glace apricots 4 tb Brandy 4 tb Sherry 230 g Prunes 450 g Buffer 450 g Brown sugar 12 x 61 g eggs [Hunh? S.C.] 450 g Plain flour 115 g Rice flour 1 ts Parisian essence [Hunh?, -again... S.C.] 2 tb Ultra-strong coffee. Everyone knows that there never was Christmas cake as good as the one Mum makes. Well, here it is. With surpassing generosity, Raw Materials' Mum gave permission for the family recipe, used down the years, to appear here, its imperial measures at last converted to metric. [Lucky us, eh... ;-} S.C.] Clean and prepare all fruit except the prunes. Pick over vine fruit and remove any stems. Chop the larger fruit into small pieces (a pair of scissors does the job more easily than a knife). Mix the fruits in a bowl and add brandy and sherry. Cover tightly and leave overnight or longer. Prepare one deep 23 cm square cake tin (or, for one cake to keep and one to give, one 20 cm square tin and one 15 cm square). Grease the interior of the tin(s) with butter. Line with two layers of brown paper cut to fit and to project above the sides of the tin by about 5 cm. Inside the brown paper, fit a layer of grease proof paper, projecting similarly. Butter the inside of the grease proof. Pit and chop the prunes. Cream the butter and sugar well. Add the eggs, one at a time, mixing each in thoroughly. Add prunes. Sift flours together and add the butter-sugar mixture alternately with the fruit. Add the essence and coffee. Put the mixture into the prepared tins(s). Dip one hand in cold water and pat the surface of the cake flat. (The thin layer of water keeps the surface moist for a long time and lessens the chance of the cake rising in the middle.) Bake in a preheated 150C oven for 1 hour, then reduce the heat to 135C and cook for a further 2 1/4 hours. Take the cake from the oven and fold the extra paper layers over the top of the cake, tin and all, while still hot in at least 4 layers of newspaper. Place on a rack and leave overnight. (This process keeps the cake moist and prevents it cracking on top while it cools.) In the morning, remove from the tin, peel off the paper and store the cakes(s) in an airtight tin. From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/8/92. Posted by Stephen Ceideberg; February 18 1993. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BRISKET FOR HOLIDAY *** DAWN UNDERWOOD Categories: Main dish, Jewish, Meats, Kooknet, Cyberealm Yield: 8 servings 7 lb Brisket; trimmed 2 ts Onion salt 1 tb Celery salt 1 ts Garlic salt 4 ts Msg 2 tb Worchestire sauce 1 1/2 tb Liquid smoke Here's a recipe that I use all the time it is easy and tastes great! Rub brisket with onion, celery, garlic salt and MSG, let stand for about 30 minutes. Place in a roaster and pour worchestire sauce and liquid smoke over surface of roast. Cover and refrigerate several hours. Drain off marinade, wrap brisket, fatty side up, in heavy duty aluminum foil and seal. Bake 5 hours @ 300. Allow to cool. Slice thinly --> across grain. Hope you like it! Dawn Underwood jdkx65a MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Marinated Quail Categories: Main dish, Poultry, Kooknet, Cyberealm Yield: 6 servings 1/2 c Vinegar, white wine 1/4 c Burgundy, red; PLUS 2 tb Burgundy, red 1/2 ts Celery Salt 1/2 ts Lemon pepper seasoning 1/4 ts Onion Salt 1/4 ts Allspice, ground pn Sage, ground 2 ts Bacon drippings 12 Quail, cleaned Butter, melted Instructions: Combine first 8 ingredients, mixing well; add quail. Cover and marinate in refrigerator at least 24 hours, turning quail several times. Bake at 300 degrees for 20 minutes, basting with marinade. Remove quail frommarinade; grill over hot coals 10 to 20 minutes, basting often with melted butter. SOURCE: Southern Living Magazine, sometime in 1980. Typos by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Spareribs and Bohemian Sauerkraut Categories: Main dish, Meats, Kooknet, Cyberealm Yield: 4 servings 2 lb Spareribs 1 ts Salt 1 tb Shortening 1/4 c Water 16 oz Sauerkraut 3 tb Onion; chopped 1/8 ts Caraway seeds 1/8 ts Salt 3 tb Sugar 3 tb Bacon drippings Cut ribs in serving pieces. Season. Brown in melted shortening in heavy kettle or skillet. Add water. Cover and cook slowly for 1 hour. Empty kraut into another heavy kettle. (Wash if very tart, drain, and add 3/4 cup water.) Add remaining ingredients. Cover and cook slowly for 30 minutes. Pour off drippings from ribs. Add kraut and 3 tablespoons drippings to ribs and cook an additional hour. SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: LOW-FAT GRANOLA Categories: Breakfast, Cyberealm, Kooknet Yield: 1 servings 4 c Oats 1 c Toasted wheat germ 1/2 c Chopped toasted nuts (or Maybe not!) 1/2 c Raisins 1/2 c Honey or maple syrup Toast oats only in 300 degree oven, stirring often till gragrant and beginning to turn golden. When done, stir in other ingredients. Cool completely. Posted by mjmeans@llwcny.ll.pbs.org (Julie Means). From the New Laurel's Cookbook. Recipes extracted from the FATFREE Vegetarian Mailing List/Digest Fatfree Digest [Volume 11 Issue 7], Oct. 7, 1994., collection copyright Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Braised Duck with Orange-And-Lime Sauce (Zanzibar) Categories: Poultry, Cyberealm, Kooknet Yield: 1 servings 5 lb To 5 1/2 pound duck 1/4 c Vegetable oil 2 c Chicken stock, fresh or -canned 12 Whole cloves 1 Fresh hot chili * 1/2 c Strained fresh orange juice 2 tb Strained fresh lime juice 1/2 c Finely chopped sweet bell -pepper, preferably red 1/4 ts Salt Orange wedges or slices studded with whole cloves for garnish * about 1 1/2 to 2inches long, stemmed and seeded [The typical cautions about being careful with the things. S.C.] Preheat the oven to 350F. Pat the duck completely dry inside and out with paper towels, and remove the large chunks of fat from the cavity. Cut off the loose neck skin and truss the bird securely, then prick the surface around the thighs, the back and the lower part of the breast with a skewer or the point of a sharp knife. In a heavy 5- to 6-quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the duck and, turning it frequently with a slotted spoon or tongs, cook for about 15 minutes, or until it browns richly on all sides. Transfer the duck to a plate and discard the fat remaining in the casserole. Pour in 1 cup of the chicken stock and bring to a boil over high heat, meanwhile scraping in any brown particles that cling to the bottom and sides of the pan. Stir in the cloves and chill, then return the duck and the liquids that have accumulated around it to the casserole. Cover tightly and braise in the middle of the oven for 1 hour. Remove the duck to a plate, and with a large spoon skim as much fat as possible from the surface of the cooking liquid. Discard the cloves and chili. Add the remaining cup of stock to the casserole and, stirring and scraping in the brown bits that cling to the pan, bring to a boil over high heat. Mix in the orange juice, lime juice, sweet bell pepper and salt. Return the duck to the casserole and baste it with the simmering sauce. Cover tightly and return the duck to the oven for about 15 minutes. To test for doneness, pierce the thigh of the bird with the point of a small, sharp knife. The juice should trickle out a clear yellow; if it is slightly pink, cook the bird for another 5 to 10 minutes. Place the duck on a heated platter and pour the sauce over it. Garnish the platter with the orange wedges or slices and serve at once. From "African Cooking", Foods of the World Series, Time-Life Books, N.Y., 1970. Posted by Stephen Ceideberg; November 20 1992. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Steamed Fish with Fish Gravy Categories: Cyberealm, Kooknet, Fish Yield: 4 servings 1 Whole red snapper or -similar fish, 2 to 4 -pounds, gutted and split With the head on 1 Lime 1 ts Salt 1 ts Freshly ground pepper 8 Garlic cloves, minced 2 tb White wine vinegar 1 Fresh hot pepper, minced 2 md Onions, thinly sliced 1 sm Green pepper, thinly sliced 1 lb Shrimp 1 Fish head 3 c Water 1 Stalk celery 2 tb Vegetable oil 1 c Flour 1 Bay leaf 1/2 ts Thyme Here's one that I though you might like as it's African in origin. Looks pretty tasty to me! Although it calls the fish "steamed" it would probably be more accurate to call it braised. Wash the fish with the juice of the lime. Rinse, drain and pat dry. Cut 3 or 4 diagonal gashes in each side of the fish, cutting forward toward the head. Make a mixture of the salt, pepper, 2 cloves of the garlic, the vinegar and a little of the minced hot pepper. Grind to a paste. Rub the gashes and the inside surfaces of the fish with the paste. Place the fish in a flat glass baking dish and cover with the onions (reserving a few), the green pepper and the remaining garlic and hot pepper. Marinate for one hour. Meanwhile, shell the shrimp, reserving the shells. Coarsely chop the shrimp and set aside. Place the shells and the extra fish head in a large saucepan with the water, reserved onion and celery. Simmer for 15 minutes. Heat the oil in a large cast-iron skillet. Shake the marinade off the fish and dredge the fish in flour. Fry quickly, for 3 to 4 minutes on each side, until golden brown but not done. Lower the heat and add the marinade vegetables. Pour in 2 cups of the fish-shrimp stock. Add the bay leaf, thyme and a little more salt and pepper. Cover and simmer gently for 15 to 20 minutes. Remove the fish and vegetables with a slotted spoon to a serving dish. Set aside and keep warm. Add 2 tablespoons flour to the skillet and stir. Cook slowly, scraping the bottom of the skillet, until the gravy starts to thicken. Strain the gravy and return it to the now clean skillet. Add the shrimp and cook until they turn pink and the gravy is thick. Serve the shrimp gravy over the fish. Serves 4 to 6. From the "Family of the Spirit Cookbook: Recipes and Remembrances from African-American Kitchens," by John Pinderhughes (Simon and Schuster. 1990). The author recommends that if you can't get another fish head, decapitate the fish and use it to make the stock. Snapper is called for but he says that Hawaiian relatives of snapper ++onaga, opakapaka or ta'ape can be substituted as can Pacific rockfish. Posted by Stephen Ceideburg; January 23 1991. --- ■ KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ ====================================================================== ==== Packet: CYBERLM Date: 12-11-94 (06:52) Number: 37 From: MICHAEL PROTHRO Refer#: NONE To: ALL Recvd: NO Subj: Some warm-up beverages Conf: (40) KN-BeverageC MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: THE ORIGINAL IRISH COFFEE Categories: Beverages, Irish, Cyberealm, Kooknet Yield: 1 servings 1 c Coffee, fresh brewed 3 x Sugar cubes 3 tb Irish whiskey (1 jigger) Pour coffee into large mug. Add sugar and stir to dissolve. Add whiskey and stir to combine. Top with whipped cream and serve. -- from THE BUENA VISTA, San Francisco, California MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHRISTMAS CRANBERRY PUNCH Categories: Beverages, Christmas, Cyberealm, Kooknet Yield: 16 servings 4 c Cranberry juice cocktail 2 c Orange juice 12 oz Sugar-free lemon-lime pop Whole cranberries Combine the cranberry and orange juices in a punch bowl. Pour the carbonated beverage down the sides of the bowl. Float whole cranberries on the top. 1/2 cup - 51 calories, 1 fruit exchange 13 grams carbohydrate, 0 protein, 0 fat, 3 mg sodium, 75 mg potassium, 0 mg cholesterol. "American Diabetes Association Holiday Cookbook" posted by Elizabeth Rodier MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: RUSSIAN TEA Categories: Beverages, Cyberealm, Kooknet Yield: 6 servings 6 tb Orange-Pekoe tea 4 Whole cloves 1/2 c Sweet cider 1/2 ts Red food coloring 2 qt Boiling water Sugar, honey or strawberry -jam Steep tea, cloves, cider, food coloring in the boiling water for 10 minutes. Strain all the bits out and sweeten with sugar, honey, or jam. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hot Mulled Cider #2 Categories: Beverages, Cyberealm, Kooknet Yield: 32 servings 1 ga Cider or unfiltered apple -juice 2 Apples, thinly sliced 2 Oranges, thinly sliced 2 tb Mulled spice mix 2 Bay leaves 1 ds Vanilla Dark rum or brandy (opt) Pour apple juice into a large stainless steel or enamel pot. Add the sliced apples, oranges, mulled spice mix and bay leaves. Bring to a boil, reduce heat and simmer 30 minutes. Add vanilla. Strain into cup with a splash of dark run or brandy, if desired. Stir with cinnamon sticks. Makes about 32 4-oz servings, NOTE: Fresh orange or apple slices may be added before serving. To make hot mulled wine, substitute a mellow red wine for apple juice and add a few tablespoons of brown sugar, if desired. More juice or wine may be added as needed. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Irish Cream (9) Categories: Beverages, Desserts, Cyberealm, Kooknet Yield: 1 servings 1 cn Evaporated milk 1 cn Sweetened condensed milk 2 Eggs 2 ts Vanilla extract 2 1/2 ts Chocolate extract 3/4 ts Almond extract 2 1/2 c Whiskey (2 c if Canadian) Beat eggs until frothy. Add other stuff. Refrigerate until well chilled. Personal note: I use Windsor Canadian for this. Great for the holidays. 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: 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: 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 Fruitcake Cookies Categories: Cookies, Christmas, Kooknet Yield: 36 servings 1/2 c Vegetable oil 1/2 c Brown sugar 1 Egg 1 1/4 c Whole wheat flour 1/2 ts Baking powder 1 ts Ground cinnamon 1/4 ts Ground cloves 1/4 ts Ground allspice 1/4 c Milk 1/2 c Chopped walnuts 1/2 c Raisins 1/2 c Snipped dried apricots 1/2 c Chopped dates Cream together the oil and sugar. Add the egg. Then blend in the remaining ingredients. Drop by spoonfuls onto a lightly oiled baking sheet. Bake in 350 F oven for about 10 minutes. Cool on a wire rack and store in a tightly closed container. 1 cookie - 77 calories, 1/2 fruit exchange, 1 fat exchange 9 grams carbohydrate, 1 gram protein, 4 grams fat 7 mg sodium, 70 mg potassium, 8 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 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: 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: Mounds Bars Categories: Desserts, Cookies, Kooknet Yield: 1 batch 1/2 c Shortening 3 tb Cocoa 3 ea Eggs 1 1/4 c Sugar 1 c Flour 1 Can sweetened condensed Milk, 14 ounce 2 c Flaked coconut 1/2 c Sliced almonds 2 ea Packets melted chocolate 3 c Confectioners sugar 1/3 c Cream or milk 1/4 c Butter, softened 1/4 ts Salt 1 ts Vanilla Combine shortening, cocoa, eggs, sugar and flour. Spread in a 13 x 9 x 2 inch baking pan. Bake at 350 F for 20 minutes. Stir together sweetened condensed milk, coconut and almonds. Spread over partially baked hot crust. Return to oven for 15 minutes more. Let cool. Combine chocolate, confectioners sugar, cream, butter, salt and vanilla. Beat until smooth. Spread over cooled bars. From Loren Martin, Cyberealm BBS and super supporter of Kook-Net Watertown NY 315-786-1120 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: 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: 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: 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: Hazelnut Squash Ravioli Filling Categories: Main dish, Kooknet Yield: 3 servings 1 sm Butternut squash 1/2 c Hazelnuts 1 c Onions, diced 1 ts Garlic, minced 1 tb Olive oil 1/2 c Breadcrumbs Preheat oven to 350F. Cut squash into quarters, remove seeds & place in a baking dish with 1/2 c water. Cover & bake till tender. Cool & then scrape out the flesh & mash. Set aside. Increase oven temperature to 375F. Place hazlenuts on a cookie sheet & roast until lightly browned, about 7 minutes. Let cool & then rub off their skins. Saute onion & garlic in oil until browned. Add 1 c suqash & cook for 2 minutes over medium heat. Place all ingredients in a food processor & process until smooth. Use to fill pasta dough of your choice & cook as desired. "Vegetarian Gourmet" Spring 1994 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 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. Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHILI (CROCKPOT) Categories: Soups, Kooknet 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 Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ 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: Info, 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 Posted by Michael Prothro MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BAKING TECHNIQUES Categories: Info, Kooknet 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 Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: SMOKED SALMON Categories: Info, Kooknet 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 Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ 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: Bleuberry Grunt Categories: Desserts, Kooknet Yield: 6 -8 serving Sauce: 4 cups Wild Fresh or frozen Bleuberries 1 L 1/2 tsp Nutmeg 2 ml 1/2 tsp Cinnamon 2 ml 3/4 cup Sugar 175 ml 1 tbsp Lemon juice 15 ml 1/2 cup Water 125 ml Dumplings: 2 cups Flour 500 ml 4 tsp Baking Powder 20 ml 1/2 tsp Salt 2 ml 1 tbsp Sugar 15 ml 2 tbsp Butter or shotening 25 ml Milk Heat berries, spices, sugar, lemon juice and water in a skillet; boil gently until well blended and slightly cooked down. Sift flour, baking powder, salt and sugar into a bowl. Cut in butter and add enough milk to make a soft biscuit dough. Drop by spoonfuls into hot berry sauce. Cover tightly with a lid and simmer for 15 minutes (no peeking) The dumplings should be puffed and well cooked through. Transfer cooked dumplings to serving dish. Ladle sauce over top; serve with whipped cream. Scrumptious! 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: Muczynski's Polska Kolbasa Categories: Meats, Kooknet Yield: 10 lbs. 10 lb Pork Butt, coarsely ground 2 tb Salt 1 tb Pepper 1 tb Pepper Corns, crushed 1/4 tb Garlic Powder 3 md Handfuls Of Mustard Seed 10 Feet of Natural Casing Mix all ingredients well. Cover. Refrigerate overnight. Soak the natural casing in warm salt water until they become elastic about 30 minutes. Using coarse cut again, grind mixture into casing using sausage nozzle. Tie off at 6" to 12" links or 24" links with string at the beginning and end of each link. Refrigerate for long storage. Boil for 15 to 20 minutes. Quench with cold water then cook in pot until meat thermometer reads 150°F or bake, broil, or smoke until meat turns dark. Hang for 2-3 days to dry. Recipe from Mac Muczynski/Cheryl Schroyer May. 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: Empañadas Categories: Desserts, Fruits, Meats, Kooknet Yield: 24 empañadas MMMMM---------------------------PASTRY-------------------------------- 2 c All-purpose Flour 1/2 ts Salt 1 ts Baking Powder 8 tb Margarine 6 tb Cold Water 1 Egg for glaze MMMMM-----------------------SWEET FILLING---------------------------- Jam, preserves, or chopped -fresh fruit mixed with -sugar, raisins, cinnamon, -and chopped nuts. MMMMM------------------------MEAT FILLING----------------------------- 3 tb Oil (for frying) 1 lb Lean Hamburger 2 Garlic Cloves 2 tb Onion, chopped 1/4 c Fresh Parsley, chopped (or -1 tb dried) 3 tb Seedless Raisins 1 Hard-boiled Egg, minced 10 Green or Black Olives, diced 1/4 ts Cumin Salt Pepper 2 tb Tomato Sauce PREPARE PASTRY: In large mixing bowl, combine flour, salt, and baking powder. Add cut-up margarine and mix together with fork or pastry blender until dough forms rice-sized bits. Add a little cold water, stir, then add more water as needed just until dough forms a ball. Turn dough onto a piece of wax paper and press it into a ball. Refrigerate until filling is prepared. PREPARE FILLING: If using fresh fruit mixture, chop fruit, prepare, and set aside in bowl. For Meat filling, add oil to frying pan along with chopped onion and pressed garlic. Sauté on medium heat for 3-4 minutes, stirring frequently. Add crumbled ground beef and cook. Add all other ingredients and stir. If needed, add 1 or 2 tablespoons water. Cook together 3 minutes. Remove pan from heat and set aside. TO FORM EMPAÑADAS: Lightly grease cookie sheet. Work with a small portion of dough at a time. Using a floured work surface, roll out dough to about 1/8" thickness. Cut dough into rounds, about 4" in diameter. Put a teaspoon of filling in the center of each dough round. Fold half the dough over, covering the filling and making a half-moon shape. Press a fork, dipped in flour, around dough edges to seal. Brush top with a beaten egg for glaze. Bake Empañadas in a 400°F oven fro 15 to 20 minutes, or until golden brown. Serve warm. To prepare ahead, cool on wire racks, then wrap airtight and freeze. Makes 24 small Empanañdas. SOURCE: S.H.A.R.E. Colorado Dec. 1994/Jan. 1995 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: 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: Bill Schoonover's 24 Hour Salad Categories: Cyberealm, Kooknet, Salads Yield: 1 large bowl 1 Head of lettuce, broken up 1/2 c Spring onions, chopped 1/2 c Chopped celery 1 cn Sliced water chestnuts 1 pk Frozen peas 2 c Mayonnaise 1/2 c Parmesan cheese 1/2 ts Garlic powder 1/2 ts Salt 1 lb Bacon, crisp and broken up 5 Hard boiled eggs, mashed 2 Tomatoes, cut in wedges Break lettuce in the bottom of a large bowl. Add the next 3 ingredients. Spread frozen peas over the top of all. Seal with mayonnaise. Sprinkle parmesan cheese, garlic powder, and salt over the top. Cover and refrigerate overnight. Before serving, garnish with bacon, eggs, and tomato wedges. Bill's note: "I honestly don't know who to credit for this recipe. I typed this from an old, wrinkled and browned bit of paper.. must have been around for ages!" Posted by Bill Schoonover, Destinations BBS and Kook-Net Node 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: Light Fettucine Alfredo Categories: Cyberealm, Kooknet, Italian, Low-fat Yield: 4 servings 1 1/3 c Skim milk 2 sm Garlic cloves, minced 2 ts Flour 2 tb Fat-free cream cheese 1 c Grated parmesan cheese 1 tb +2 t. Molly McButter (TM) Natural Butter Flavor Sprinkles 4 c Hot cooked fettuccine In a medium saucepan over high heat, whisk milk, garlic, flour and cream cheese. Bring to a boil, whisking constantly. Reduce heat and simmer for 2 minutes or until thickened. Add Parmesan, whisk until blended. Remove from heat. Stir in Molly Mc Butter. Pour sauce over hot fettuccine. Sprinkle with parsley and pepper if desired. Per serving: 5 gm fat; 310 cal; 17 gm pro; 48 gm carbo; 550 mg sodium; 15 mg chol. Source: Advertisement for Molly McButter (TM) Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Good-For-You Gingerbread Categories: Cyberealm, Kooknet, Mom's best, Cakes, Low-fat Yield: 9 servings 1 c All purpose flour 1/2 c Whole-wheat flour 1/4 c Packed brown sugar 3/4 ts Ground ginger 3/4 ts Ground cinnamon 1/2 ts Baking powder 1/2 ts Baking soda 2 Egg whites, beaten slightly 1/2 c Buttermilk 1/2 c Unsweetened applesauce 1/2 c Molasses 1. Preheat oven to 350F. Lightly spray an 8x8x2 baking pan with nonstick spray and set aside. 2. In a large bowl, stir together the all purpose flour, whole wheat flour, brown sugar, ginger, cinnamon, baking soda and baking powder. 3. In a small bowl, combine the egg whites, buttermilk, applesauce, and molasses. Add the buttermilk mixture to the flour mixture. Beat with an electric mixer until combined. 4. Transfer the batter to the prepared pan. Bake for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes. Remove from pan and serve warm. Per serving: 149 calories; 1 gm fat; 0 gm cholesterol. Source: Healthy Homestyle Cooking Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Elaine's Cheesecake Categories: Cheesecake, Cyberealm, Kooknet Yield: 12 servings 1 c Sugar, granulated 2 lb Cream Cheese 2 lg Eggs 1 c Sour Cream 1 ts Vanilla 3 tb Cornstarch 1 c Graham Cracker Crumbs 1/4 c Butter or Margarine 1 1/4 c Oreo Cookie Crumbs 1/4 c Butter or Margarine 3 tb Sugar, granulated : In a small bowl, blend well the graham cracker crumbs, butter or margarine, and 3 tablespoons granulated sugar. Press the crumb mixture in the bottom of a greased 8" or 9" springform pan. Place the pan in the freezer to chill while you prepare the filling. : In a mixer bowl, mix the cream cheese and sugar until smooth and light. I, myself, mix alternately 8 ozs. of the cream cheese and 1/4 cup of the sugar. This is just to ensure it is evenly mixed. When the cream cheese and sugar mixture is light and creamy, mix in the eggs, vanilla, and the cornstarch, making sure it is mixed well. It should be a nice light yellow color. Mix in the sour cream until well mixed. Pour the mixture into the prepared springform pan. : Bake in a preheated 450 degree oven for 10 minutes. Reduce the temperature to 200 degrees and bake for another 45 minutes. Turn oven off and allow the cheesecake to cool in the oven with the door opened slightly for 2 1/2 to 3 hours. Remove sides from pan and chill in refrigerator for another 2 to 3 hours. Then slide the cheesecake off the bottom of your pan, if you wish. ** You can use the Oreo Cookie Crumbs in place of the Graham Cracker Crumbs for a wonderfully delightful change. (This is the way that most of the people order it from me.) *** Before placing the cheescake in the oven for baking, I always sprinkle a bit of the crumbs on top for garnish. Really looks nice! **** Last hint: I put a pan with about 2-3 inches of hot water on the bottom shelf. It helps to keep the cheesecake from cracking. Always bake the cheesecake on the middle shelf...NO LOWER!!! From Elaine Poncelet, Vision Dimension BBS, Kook-Net HUB, Gerald, Missouri MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Orange Muffins Categories: Breads, Muffins, Kooknet, Cyberealm Yield: 12 servings 2 1/2 c Flour 3/4 c Sugar 1 tb Baking powder 1 ts Baking soda 1/4 ts Salt 1 Thin-skinned orange 1 Large egg 1 c Milk 1/4 c Vegetable oil combine all dry ingredients Line muffin tins with foil cupcake liners. cut orange into wedges (8ths) and remove the seeds. Puree orange and pour into a bowl. Stir in egg, milk,oil and blend and pour over dry ingredients. fold in until just combined. Spoon in muffin tins. Bake 400 20 min. or until golden Can be frozen up to 6 months Typed by Annette Johnsen source Frozen Assets, on Kook-Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: EDIBLE PLAY DOUGH 1 Categories: Children, Kooknet, Cyberealm Yield: 1 servings 2 c Flour 4 c Oatmeal 1 c Water 1 c White corn syrup 1 c Peanut butter 1 1/2 c Nonfat dry milk 1 1/4 c Confectioner's sugar Mix flour and oatmeal in blender and grind for about 30 seconds. Add 1 cup water and knead. Add corn syrup, peanut butter, nonfat milk, and confectioners sugar. Combine and knead well. Add more flour or powdered milk if dough is still sticky. Put out bowls of chocolate chips, butterscotch chips, sunflower seeds, or peanuts to decorate creations. Variations: Mix 16 oz peanut butter with 6 tablespoons honey. Add dry milk or flour until not sticky. Chocolate chips may be added. Note: DO NOT FEED CHILDREN UNDER 1 YEAR HONEY THEY MIGHT GET FOOD POISINING!!!!! Typed by Annette Johnsen Source:First Lutheran Church of Blair Nebraska Recipe by Vicki Barr MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: EDIBLE PLAY DOUGH II Categories: Children, Kooknet, Cyberealm Yield: 1 servings 1 c Powdered milk 1 c Creamy peanut butter 1 c Honey mix all and add more powdered milk until not sticky. chill and use. Note: DO NOT GIVE CHILDREN UNDER 1 YEAR OLD HONEY IT CAN CAUSE FOOD POISONING. Typed by Annette Johnsen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: COOKIES O' SIN Categories: Cookies, Low-cal, Kooknet, Cyberealm Yield: 4 dozen 1 1/2 c Sifted all-purpose flour 1/2 ts Baking Soda 1/2 ts Baking Powder 1/4 c Granulated Sugar 1/2 c Light Brown Sugar- Firmly Packed 3 ea Egg Whites 1 tb Vanilla Extract 4 oz Real Chocolate Chips Non-Fat Cooking Spray 1. Preheat oven to 375 degrees F 2. Into a large bowl, sift flour with soda and powder 3. Into medium bowl, beat egg whites and vanilla 4. Add sugars, then egg mixture. With wooden spoon, or electric mixer at medium speed, beat until smooth and well combined (approx 1 min) 5. Stir in chocolate chips 6. Spray cookie sheet with non-fat cooking spray then drop by tablespoonfulls onto cookie sheet (12 cookies to a sheet) 7. Bake 10 to 12 minutes Makes about 4 dozen about 70 calories and .5 grams of fat each MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: NON-FAT BLUEBERRY MUFFINS Categories: Breads, Low-cal, Low-fat, Kooknet, Cyberealm Yield: 11 servings 2 c Sifted all-purpose flour 1 ts Baking soda 2 ts Baking powder 1/2 c Granulated sugar 1/2 ts Salt 4 ea Eggs whites 1 1/4 c Skim milk 1 c Fresh or frozen Blueberries (Thawed if frozen) Non-Fat Cooking Spray 1. Preheat oven to 400 degrees F. 2. Spray twelve 2 to 2 1/2 inch muffin pan cups 3. Into large bowl, sift flour with soda, powder and salt 4. Into medium size bowl beat egg whites and milk 5. Add sugar, then egg mixture into large bowl. With spatula, blend until throughly combined. (mixure should be slightly lumpy) 6. Glently fold blueberries into mixture 7. Spoon batter into prepared muffin cups about 2/3 cups from top. 8. Bake 18 to 22 minutes makes about 11-14 muffins about 130 calories and .05 grams of fat MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fancy Franks Categories: Appetizers, Kooknet, Cyberealm Yield: 24 servings 2 pk Cocktail franks; (7oz each) -Or 1 package Hot Dogs 1/2 c Currant jelly 1/2 c Chili sauce 1 cn Pineapple; chunks /drained 1 1/2 ts Prepared mustard 1 1/2 tb Lemon juice If using hotdogs, cut into 1" to 2" pieces. Into a small skillet combine chili sauce, jelly, mustard, and lemon juice. Add franks or hotdog pieces and pineapple. Simmer 15 minutes. Transfer into a warmer container such as a fondue pot. Put out toothpicks for self-serving. This recipe is taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Guacomole Dip or Salad Dressing Categories: Appetizers, Salads, Dips, Kooknet, Cyberealm Yield: 2 cups 1 lg Avocado; peeled & mashed 1 tb Lemon juice 1 ts Onion; finely minced 1/8 ts Cayenne pepper 2 tb Tomato bits 3 tb Miracle Whip (or more) Use a ripe avocado. After mashing, immediately add lemon juice. Onions must be very, very finely minced. Add enough cayenne to make the taste sharp, not hot. Add only enough Miracle Whip Salad Dressing for smoothness. To use as a salad dressing, add more Miracle Whip. This recipe taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mexican Dump Cornbread by Clem Kohl Categories: Breads, Kooknet, Cyberealm Yield: 12 servings 1 c Bisquick 1 c Cornmeal; (yellow) 3 tb Honey - may need 4 T 3 tb Baking soda 3/4 ts Salt 1/4 c Mozarella cheese; grated 1/4 c Colby cheese; grated 1/4 c Parmesan cheese 1 cn Green chilis w/liquid 2 lg Eggs Milk - see directions 3 tb Vanilla In order: Dump all ingredients into a large mixing bowl. Add just enough milk (while stirring with a fork) to produce a cake-like-batter consistency. Continue mixing with a fork until well blended. Pour into a well greased COOKIE sheet (about 14 1/2" x 10" x 1/2"). Bake in a preheated 375-400 degree oven until done. Approximately 20 minutes. Serve it hot with chunks of real butter on top. This recipe is taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caramel Popcorn Categories: Snacks, Kooknet, Cyberealm Yield: 8 servings 4 qt Hot air popcorn 1/4 c Karo syrup (dark) 1/2 ts Salt 1/4 lb Oleo 1 c Brown sugar 1/2 ts Baking soda Put oleo, syrup, sugar, and salt in a microwave oven. Bring it to a full boil, then set the timer for 2 minutes and continute to boil. Take it out and quickly stir in baking soda. In the meantime, have the popped corn in a paper bag which has been rolled down from the top. Pour 1/3 of the syrup mixture into the bag of popcorn and shake bag H-A-R-D. Repeat twice - always shaking the bag VERY HARD each time. Unroll the bag and close the bag and shake it HARD again. Microwave it 1 1/2 minutes. Take out and shake HARD. Microwave another minute and shake HARD again. Pour the popcorn onto a cookie sheet and let it cool. Store in a large popcorn container. This recipe is taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK, A Collection of Recipes from the Kitchen of Joyce & Clem Kohl. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Gila Stew Categories: Wild game, Kooknet, Cyberealm Yield: 1 servings 1 lg Gila Monster 1/2 c Butter 1/2 c Truffles 1/2 lb Brie 1 qt Chablis Do NOT skin him/her, or s/he will become angry Place Gila Monster into a very heavy iron pot. Very quickly add the butter, truffles, Brie, and Chablis. Place a close-fitting lid on the pot. cook over mesquite charcoal for one hour. Carefully lift the lid. The Gila Monster may look done, but don't believe him. He has drunk the Chablis and is sublimely happy as the heated pot ALMOST equals the heat of his natural habitat: The Arizona Desert. On second thought, set the Gila Monster free and treat yourself to the Brie and Chablis! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Beef Wellington #2 Categories: Beef, Meats, Kooknet Yield: 8 servings 1 ea 10-ounce package frozen Patty shells 4 lb Beef tenderloin roast Salt All-purpose flour 2 c Fresh mushrooms, chopped 2 tb Butter 4 oz Can goose liver pate 1 tb Cognac 2 ts Chives, snipped Salt Freshly ground pepper 1 ea Egg yolk 1 tb Water Allow patty shells to thaw 2 hours in refrigerator before rolling out. If meat is quite long (Lin, control Thyself!!), fold narrow end under to form a roast about 12 to 13 inches in length. Place on rack in shallow roasting pan. Sprinkle lightly with salt and flour. Bake, uncovered, in 425 F oven until meat thermometer inserted in thickest portion registers 120 F, about 35 to 40 minutes. Cool meat sufficiently to handle, about 20 minutes. Meanwhile, in skillet, cook mushrooms in butter until tender, about 5 minutes. Remove from heat. Add pate, Cognac and chives. Make a deep slit in center of roast, cutting from side, to but not through opposite side. Sprinkle pocket with salt and pepper. Spoon mushroom-pate mixture into pocket. On lightly floured surface, arrange patty shells in a rectangle, overlapping edges slightly; press edges to seal. (If necessary, moisten edges with a little water.) Roll out to a 16x11-inch rectangle. Place roast in a greased 15x10x1-inch baking pan. Lay pastry over roast, tucking under securely. Brush pastry with mixture of egg yolk and water. Bake in 425 F oven for 20 minutes more, or until pastry is golden. Makes 8 servings. From: Benson and Hedges 100's 100 Recipes from 100 of the Greatest Restaurants, 1978, recipe from The QVORVM, Denver, Colorado. Typed by Loren Martin, Big Cabin, Oklahoma. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Chip Grape Nut Bread Categories: Cyberealm, Kooknet, Mom's best, Breads, Low-fat Yield: 2 loaves 1 c Grape nuts 2 c Buttermilk (low fat 1.5%) 2 c Sugar 2 Eggs or 1/2c egg substitute 1/2 ts Salt 3 1/2 c Flour 1 ts Baking soda 2 ts Baking powder 1/2 c Chocolate chips 1 ts Vanilla Soak Grape-Nuts in buttermilk for 10 minutes. Beat sugar and eggs or substitute together in a large bowl. Add milk/Grape-Nuts mixture and vanilla. Sift flour with salt, soda and powder and stir thoroughly into the Grape-Nuts mixture. Add chocolate chips and mix well. Pour into 2 non-stick sprayed 9 x 5 loaf pans and bake at 350F for about 45 minutes, or until a toothpick comes out clean. Makes 2 loaves, or about 20 servings. Nutritional info: per serving: 200 calories, 4 gm protein, 42 gm carbohydrate, 1.5 gm fat,.4 gm fiber, 22 mg cholesterol, 199 mg sodium. Exchange values: .1 milk; 2.7 bread, .1 meat, .1 fat. Source: Watertown Daily Times, Watertown NY 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: CHICKEN AND SAUSAGE GUMBO (CROCKPOT) Categories: Cajun, Poultry, Stews, Kooknet Yield: 1 servings 1/3 c All-purpose flour 1/3 c Cooking oil 3 c Water 12 oz Fully cooked smoked sausage -links, sliced and -quartered 2 c Chopped cooked chicken 2 c Sliced okra OR one 10-oz -package frozen whole okra, -sliced 1/2 Inch thick 1 c Chopped onion 1/2 c Chopped green pepper 1/2 c Chopped celery 4 Cloves garlic, minced 1 ts Salt 1/2 ts Pepper 1/4 ts Ground red pepper -Hot cooked rice For roux, in a heavy 2-quart saucepan stir together flour and oil till smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. Cool. In a 3 1/2, 4-, 5-, or 6-quart crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2 to 5 hours. Skim off fat. Serve over rice. Makes 6 servings. Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Jack Daniel's Grilled Chuck Roast from Bob Hogan Categories: Meats, Sauces, Barbeque, Kooknet, Cyberealm Yield: 6 servings 1/3 c Jack Daniel's Whiskey 1/2 c Brown Sugar 1/3 c Soy Sauce 1/3 c Water 1 tb Worcestershire Sauce 1 ts Lemon Juice 1/8 ts Garlic Powder 2 1/2 lb Chuck Roast 1. Combine whiskey, brown sugar, soy sauce, water, Worcestershire sauce, lemon juice and garlic powder, mix well. 2. Place roast into a plastic bag; add marinade and seal. 3. Place in a dish; refrigerate overnight, turning occasionally. 4. Grill over medium coals (with Jack Daniel's Barrel Chips, soaked in water--if you can find them), about 20 to 25 minutes per side for medium. 5. Baste occasionally with marinade. 6. To serve, cut into thin slices. Serves 4 to 6. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: SLIPPERY DUMPLINGS Categories: Breads, Kooknet Yield: 4 servings 2 c Flour; all-purpose 2/3 c Water; lukewarm 2 tb Shortening 1 ts Salt Sift flour in mixing bowl. Add salt, and mix in shortening. Add water, a small amount at a time, until dough is soft but not sticky; knead well. Roll very thin. Flour well while rolling. Cut in squares. Cook 15 minutes in chicken or beef broth. This is a favorite recipe used by Pocomoke Ladies Fire Auxiliary with baked chicken. Mary Wooster. "Once Upon A Table" Soroptimist International of Pocomoke City MD Roy North Beach Maryland 02/12 07:12 pm MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: TIGER SHRIMP Categories: Info, Kooknet Yield: 1 info Most black tiger shrimp available in this country are raw, shell-on tails (the heads are often left on in Asian countries, but removed before arriving on our shores). The shrimp are frozen in blocks shortly after harvest. The black color of the shells initially put off many consumers, but price, availability and quality soon won them over. Regardless of their color, the shrimp still cook to a nice pink. Occasionally you may find shrimp with paper-thin shells. These are simply shrimp that molted shortly before harvest; they are of the same quality as others with more sturdy shells. All shrimp are in a continuous cycle of molting as they grow, exchanging their snug, smaller shells for new thin shells that harden until the next molt. Black tiger shrimp grow especially quickly because t hey live in warm tropical waters, so they molt quite often. The shrimp are often sold with classifications of "medium" or "large", while their industry sizing is based on a per-pound value. A shrimp labeled 21/25 will number between 21 and 25 shrimp to a pound. The smaller the number, the larger the shrimp. Most black tiger shrimp found in U.S. markets are 16/20 or 21/35, while smaller shrimp are sometimes available. Black tiger shrimp are the most widely distributed and marketed shrimp in the world. Harvests occur along coastlines in an eastward arc from the southern tip of Africa almost to the Sea of Japan. Almost 80 percent of the black tiger shrimp on the market are farmed, with the remainder coming from various Asian countries. They are easy to farm because they are quite adaptable and thrive on a wide range of environments. Black tiger shrimp are widely available year-round, although the supply of farmed shrimp peaks in February and September and prices should be somewhat lower then. Generally, the larger the shrimp, the higher the price. Black tiger shrimp have a notably firm-textured meat. This makes them especially forgiving and easy to work with. You can cook them whole, in the shell, or remove shells before cooking. Black tiger shrimp, especially those raised in low-salinity water, tend to be milder than ocean caught shrimp. All cooking methods are suitable for shrimp. They should be cooked just until they are opaque through the center. Cooking time will depend on the cooking method and the size of the shrimp. Overcooked shrimp are tough and nearly flavorless; check them after 2 to 3 minutes to gauge how much time they will need. There is a surprising amount of flavor left in the shells and it can be captured in a simple shrimp stock. After peeling your shrimp, toss the shells in a pan with just enough water to cover. Add fresh herb sprigs, sliced onion, bay leaf, sliced carrot, sliced celery or other flavorings if you like. Bring the water to a boil and simmer for about 10 minutes. Drain the stock and use it in soups, chowders and sauces, or freeze to save. You can also freeze the shells, and simmer then at a later date. Shrimp are a lean, low-fat selection, although (for seafood) they are relatively high in cholesterol. A 3½ ounce serving has 91 calories, 2 gm of total fat, 150 mg cholesterol, 18 gm of protein, 148 mg of sodium and .5 gm omega-3 fatty acids. Simply Seafood Fall 1994 Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: HALIBUT Categories: Info, Kooknet Yield: 1 info "Hippo of the sea" is the translation of the Latin hippoglossus. "Holy flatfish" is the English derivation ── hali for holy, but for flat. It was a special fish for holy days in Medieval England. Halibut is a member of the flounder family; specifically the right-eye flounder, signifying which side of the flat body the eyes are on. Related to soles, sand dabs and other flatfish, the halibut far outweighs them all, reaching as high as 500 pounds. Like other flatfish, the halibut has skin that is mottled brown on the top side to blend into the ocean floor. The bottom, seldom seen by predators, is snowy white. Pacific halibut is vastly more plentiful than Atlantic halibut, which is caught in very small numbers and is not commercially significant. Nearly all of the Pacific halibut are caught in the North Pacific, although they venture as far south as Northern California. California has its own halibut called, simply enough, California halibut. It looks much like the Pacific halibut but is much smaller. Halibut flesh should be translucent, shiny white. When halibut are frozen, they are generally frozen whole, which maintains the flesh at a peak of quality. Carefully frozen halibut, when thawed and portioned, should have the same translucent look that fresh does. Flesh with a milky, opaque white color, blotches or yellowish tinges indicates poor freezing or handling. Halibut is sold in the form of steaks or fillet pieces. Steaks, crosscut sections of the fish, vary widely in size since the fish is broad in the middle and tapered at the ends. Halibut fillets are always boneless. Steaks generally have bones, but end pieces do not. In 1993, about 30,000 tons of Pacific halibut was caught in Alaska, British Columbia, and down the West Coast. Over 90 percent of the Pacific catch comes from the Gulf of Alaska. With halibut now being caught from the spring to the fall, fresh halibut is more commonly available. Frozen halibut will still be available and is a very good alternative. Spring, early summer and early fall should be the most abundant seasons, so prices should be most reasonable then. For a lean fish, halibut has a pleasantly distinctive flavor. However, it is still mild enough to adapt well to a wide variety of flavor combinations. Like many other fish, halibut is very versatile in the kitchen. It has the added characteristic of firm flesh that holds together well, so it is even more adaptable than delicate white fish. Try marinating it before cooking to enhance its lean, mild flavor. Halibut is a lean fish with good nutritional balance. Each 3½ ounce serving contains 110 calories, 2.3 g total fat, .3 g saturated fat, 32 mg cholesterol, 54 mg sodium and 21 g protein. Simply Seafood Winter 1995 Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: VEGETABLE: WINTER SQUASH REFERENCE GUIDE Categories: Info, Kooknet Yield: 1 servings MMMMM-----------------VARIETIES OF WINTER SQUASH---------------------- BANANA: Long, cylindrical shape with pointed ends. Somewhat wrinkled skin. Pale orange to creamy white shell. Hearty squash flavor. Microcook quarters in a little water, covered, on high power for about 12 minutes. Microcook 1" cubes the same way for about 6 min. Let stand 5 min. after cooking. BUTTERCUP:Dark green with grayish stripes or flecks. Shape is a flattened round with a turban shape on top. Orange flesh. Weights 3 to 5 lbs. Some what dry but sweet meat. Place halves cut side down in dish with 1/4 cup water, cover and microcook on high for 8-11 min. Test for doneness, if nearly done, cover and let stand for 5-10 min. before serving. Cook chunks as for Banana squash. This squash takes well to glazing after baking, also mashing and pureeing for other dishes. BUTTERNUT (AFRICAN BELL):Large cylindrical shape, tan colour. Squash has bulbous end. Deep orange flesh. Sweet, rich squash flavour. See Banana squash. Good stuffed or glazed like sweet potatoes. DELICATA (SWEET POTATO, BOHEMIAN SQUASH): Has elongated shape with longitudinal grooves. Green and tan-striped skin. Very tender yellow flesh. Mild, slightly sweet, corn-like flavour. Microcook rings or chunks in 1/4 cup water, in a covered dish about 5-7 min.; let stand 5 min. Or place halves cut side up in covered dish with 1/4 cup water, cook 7-10 min. rotating once. Let stand 5 min. GOLDEN NUGGET: Small orange round; hard shell with ridges. Resembles a tiny pumpkin. Slightly sweet, true squash flavour. Cook as for Buttercup squash. Enjoy with butter and a bit of brown sugar, or stuffed with meat mixtures or cheeses, or poultry stuffing. HUBBARD: Skin can be golden, blue-gray, or green in colour. Golden hubbard is salmon-orange. Usually rounded at the center and tapered at ends. Sweet, rich squash flavour. Cook as Banana squash. Glaze, or puree for use in other dishes (if texture is not watery). Also good mixed with poultry stuffing. KABOCHA: A Japanese variety of squash with a pale green-gray shell; flattened ball shapes. Golden flesh, rich squash flavour. Cook as for Buttercup squash. Takes well to stuffings, glazes and mashed or pureed mixtures. MEDITERRANEAN: It looks like a jumbo Butternut, but internal texture resembles that of Spaghetti squash. Sweet flavoured. Cook as for Delicata squash. Bake and stuff with vegetables or cheese. Pulp is sweet enough for pies. SPAGHETTI: Between a winter and summer squash, with a semi-soft bright yellow shell and stringy yellow interior that separates into spaghetti like strands when cooked. Sweet, mild, crunchy flavour. Cook as for Delicata squash. Then take two forks and scrape interior it will separate into "spaghetti". Excellent with a white or tomato sauce, or tossed with butter and herbs. Blend into stir fry mixtures or chill the leftovers to toss into a salad. SWEET DUMPLING: A small pumpkin-shaped squash, with a streaked white and green- colored hard shell. Orange-yellow flesh. Naturally sweet-tasting flesh. Cook as for Buttercup squash. Excellent for just one or two servings. The shell is hollow enough to hold stuffing for one. Stuff, with cooked dried fruit or apples, top with cheese and nuts and run under the broiler. TABLE QUEEN, GREEN AND GOLD (ACORN, DESMOINES, DANISH): Acorn-shaped with green to yellow-gold skin, with deep furrows. Yellowish flesh. Sweet-tasting, somewhat dry. Peel after cooking, the cooked skin is easier to peel. The flesh takes well to sweet or nutty glazes or stuffings. TURBAN: Usually a bright orange color. Shape is a flattened round base with three knobs on top, striped with cream, green or white. Rich squash flavour. Cook as for Banana squash. Takes well to any kind of stuffing. Also makes a colorful table decoration or fall arrangement. Source: Unknown, from the Echo. Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: VEGETABLE: SUMMER SQUASH, VARIETIES AND DESCRIPTION Categories: Info, Kooknet Yield: 1 servings MMMMM------------------SUMMER SQUASH VARIETIES----------------------- SQUASH, SUMMER: Botanical name: Cucurbita species Origin: American tropics COMMON NAMES: Summer Squash, Crookneck, Pattypan, Straightneck, Scallop, Zucchini VARIETIES: Crookneck: Golden Summer Crookneck (53 days) Scallop or Pattypan: Peter Pan (60 days) Scallopini hybrids (60 days) St. Patrick Green Tint (60 days) Straightneck: Early Prolific Straightneck (50 days) Zucchini: Gold Rush (60 days) : Zucchini hybrids (60 days) These are only a few of the varieties available. Ask your Cooperative Extension Service for other specific recommendations for your area. DESCRIPTION: The cucumber family, to which squashes belong, probably has the greatest diversity of shapes and sizes of any vegetable family except the cabbages. It's the genus Cucurbita and includes certain gourds and pumpkins, as well as squashes. Most are trailing or climbing plants with large yellow flowers (both male and female); the mature fruits have a thick skin and a definite seed cavity. "Summer squash," "Winter squash," and "Pumpkin" are not definite botanical names. "Pumpkin," which any child can tell you is a large vegetable used for jack-o-lanterns and pies, is applied to longkeeping varieties of C. Moschata, C. pepo, and a few varieties of C. maxima. Summer squashes are eaten when they are immature; winter squashes are eaten when mature. Squashes are hard to confine. A bush-type zucchini will grow well in a tire planter if kept well watered and fertilized; a vining squash can be trained up a fence. Summer squashes are week-stemmed, tender annuals, with large, cucumberlike leaves and seperate male and female flowers that appear on the same plant. Summer squash usually grows as a bush, rather than as a vine; the fruits have thin, tender skin and are generally eaten in the immature stage before the skin hardens. The most popular of the many kinds of summer squashes are crookneck, straightneck, scallop, and zucchini. Source: Vegetable Gardening Encyclopedia by Galahad Books, NYC, NY 1982 Typos by Dorothy Flatman, 1995 Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: VEGETABLE: SUMMER SQUASH, GARDEN TO TABLE Categories: Info, Kooknet Yield: 1 servings MMMMM-----------------------SUMMER SQUASH---------------------------- MMMMM------------------HARVEST, STORE, SERVING----------------------- WHEN AND HOW TO HARVEST Time from planting to harvest depends on the variety, as does the yield you can expect. Harvest summer squashes when they're young--they taste delicious when they're small, and if you leave them on the plant too long they will suppress flowering and reduce your crop. Harvest summer squashes like the zucchini and crookneck varieties when they're six to eight inches long; harvest the round types when they're four to eight inches in diameter. Break the squashes from the plant, or use a knife that you clean after cutting each one; if the knife is not perfectly clean, it can spread disease to other plants. STORING AND PRESERVING Summer squashes can be stored in the refrigerator for up to one week; don't wash them until you're ready to use them. They can also be frozen, canned, pickled, or dried. SERVINGS SUGGESTIONS Summer squashes lend themselves to a good variety of culinary treatments. Saute slices of summer squash with onions and tomatoes for a robust but delicately flavored side dish. Add sliced zucchini and mushrooms to a thick tomato sauce for spaghetti. Halve summer squashes and stuff with a meat or rice mixture, or bake them with butter and parmesan cheese. Pan-fry slices of summer squash, or simmer them with fruit juice for a new flavor. Use the popular zucchini raw on a relish tray and among vegetables for a tempura, or slice it thinly in salads. Use the larger fruit for making zucchini bread. Source: Vegetable Gardening Encyclopeida by Galahad Books, NYC, NY 1982 Typos by Dorothy Flatman, 1995 Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: VEGETABLE: SUMMER SQUASH, SUPERMARKET TO TABLE Categories: Info, Kooknet Yield: 1 servings MMMMM-----------------------SUMMER SQUASH---------------------------- MMMMM----------------PURCHASING, STORING, SERVING--------------------- SUMMER SQUASH: Also Called; Soft-skinned squash VARIETIES: Zucchini (green and yellow) Pattypan Yellow crookneck SEASON: All year LOOK FOR: Young squash heavy for their size, with smooth skin, no soft spots or blemishes. TO STORE: Refrigerate; use within a few days. TO PREPARE: Scrub gently using a soft brush, with running cold water. Cut a slice from each end. Do not remove seeds or skin if tender and young. Cut into the shape desired. TO COOK: In a saucepan over high heat, in 1/2 inch of boiling water, heat squash to boiling. Reduce heat to low; cover; simmer halved squash 5 minutes, sliced for 3 minutes. Source: The New Good Housekeeping Cookbook 1986 Typos by Dorothy Flatman, 1995 Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: GO SOAK YOUR BEANS! SUCCESSFUL SOAKING METHODS Categories: Info, Kooknet Yield: 1 servings Perhaps no other factor in bean cookery is more controversial than whether beans should be soaked, and if so, how to soak them properly before cooking. "What??", you say, "Soak the beans?" Perhaps you've been cooking them for years without soaking because many cooks do, but it's a fact that before those beans can really start cooking, they must rehydrate--the purpose of soaking. Since a bean contains only about 15% moisture in the dry form and rehydrates to about 60% moisture when fully cooked, you can see it has to soak up a lot of water. If you fail to soak the beans first, some of your cooking time (and energy expense) is wasted while the beans rehydraate. So our recommendation is, SOAK the beans first--especially the denser varieties such as kidneys, pinks and small whites. Another important factor about soaking beans is that if you use the preferred hot-soak method described ([below]), and let the beans soak for at least four hours before pouring off the soak water, you should find the beans cause less problems in your digestive tract. During the hot-soak process, many of the undigestible, soluble sugars in beans (a partial cause of gas problems) are dissolved into the soak water and go down the drain with the water. Afraid of throwing away some valuable nutrients? Don't be. Scientists tell us that no significant amounts of essential nutrients are lost. Further, the protein and carbohydrates, the main nutritional reason people eat beans in the first place, are not disturbed. And certainly, for most people the discomfort avoided and the improvement in flavor gained by discarding the soak water are much more important than the insignificant loss of nutritional benefits. HOT-SOAK (Preferred) METHOD and QUICK-SOAK METHOD For each pound of California dry beans, any variety, add 10 cups hot water. Remember, beans will rehydrate to at least twice their dry size, so be sure to start with a large enough pot. (Note: Up to 2 teaspoons of salt per pound of beans may be added to help the beans absorb water more evenly.) Heat to boiling, let boil two to three minutes. Remove from heat, cover and set aside for at least one hour. (Quick-Soak Method), but preferably four hours or more. The longer soaking time is recommended to allow a greater amount of sugars to dissolve, thus helping the beans to be more easily digested. Whether you soak the beans for an hour or several hours, discard the soak water. From "Cooking with California Dry Beans" published by the California Dry Bean Advisory Board, 531-D North Alta Avenue, Dept. CB, Dinuba, CA 93618. Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BARLEY BASICS Categories: Info, Kooknet Yield: 1 servings Use cooked barley as a substitute for cooked rice or other grains in your favorite recipes. Below is a helpful reference chart. +----------------------------------------------------------------+ | MEDIUM BARLEY WATER SALT (optional) YIELD | |----------------------------------------------------------------+ | 1/4 cup 1 cup 1/8 tsp. 1 cup | | 1/2 cup 2 cups 1/4 tsp. 2 cups | | 3/4 cup 3 cups 1/2 tsp. 3 cups | | 1 cup 4 cups 1/2 tsp. 4 cups | +----------------------------------------------------------------+ +----------------------------------------------------------------+ | QUICK BARLEY WATER SALT (optional) YIELD | +----------------------------------------------------------------+ | 1/3 cup 2/3 cups 1/8 tsp. 1 cup | | 2/3 cup 1-1/3 cups 1/4 tsp. 2 cups | | 1 cup 2 cups 1/2 tsp. 3 cups | | 1-1/3 cup 2-2/3 cups 1/2 tsp. : 4 cups | +----------------------------------------------------------------+ COOKING DIRECTIONS ================== Boil water. Stir in barley and salt, if desired. Cover; reduce heat. Simmer: ~~ 45 to 50 minutes for Medium Barley ~~ 10 to 12 minutes for Quick Barley Remove from heat; let stand 5 minutes. HELPFUL HINTS * To store cooked barley: Refrigerate barley in tightly covered container up to 1 week. Or, freeze in tightly covered container bag up to 6 months. * To reheat cooked barley: MICROWAVE: Remove barley from freezer container or bag. Place in microwavable container. For each cup of barley, sprinkle with 2 tablespoons water; cover. Microwave on HIGH 2 to 3 minutes, stirring half way through cooking. STOVETOP: Place barley in heavy saucepan. For each cup of barley, sprinkle with 2 tablespoons water; cover. Cook over low heat 5 to 8 minutes or until heated through, stirring occasionally. * For a new twist -- ~~ toss cooked barley into salads ~~ stir cooked barley into soups and stews ~~ mix cooked barley with stir-fried vegetables Source: Quaker's Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHILDREN & JUICE Categories: Info, Kooknet Yield: 1 servings JUICE OVERLOAD Like many parents, you may consider "natural" fruit juice a healthy snack, and if you have a picky eater, you may be tempted to give him/her lots of juice to supplement their diet. But young children who drink large amounts of fruit juice, apple juice in particular, are at risk for severe nutritional deficiencies that can interfere with normal growth, according to researchers at the Maimonides Medical Center in New York City. Drinking juice throughout the day will decrease a child's appetite, making eating problems even worse. Juices with lots of fructose and sorbitol sugars can cause diarrhea, bloating, and cramps when not fully digested. And kids who constantly guzzle juice from a bottle are susceptible to cavity-causing bacteria. It's best to give young children real fruits and vegetables or water, which is essential for a balanced diet and won't interfere with their appetites. If you decide to serve juice, wait until your child is a year old and serve it only in a cup as a beverage with a meal - not as a snack. Toddlers should drink no more than four to eight ounces of juice a day. Older kids should be limited to one or two cups daily, each with a meal. *By Jeffrey L. Brown, M.D., F.A.A.P., taken from August 1994 issue of Child magazine* -Posted for you by Michelle Bruce Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: QUICK TIPS MAR/APR 95 Categories: Info, Kooknet Yield: 1 info To Chop Fennel Seeds Small hard seeds like fennel do not grind well. Here's how to chop them without scattering them all over the counter. Pour just enough water or oil on a small pile of seeds to moisten them. The seeds can then be chopped with a chef's knife without flying all over the kitchen. To Keep Cake Filling From Bleeding Into Frosting 1. Fill a pastry bag with the outer frosting and fit it with a plain, round tip. Pipe a circle of frosting around the top edge of all the layers except the one that will form the top of the cake. 2. Spread the filling inside this frosting ring. the frosting ring will seal the layers of the cake together and prevent the filling from seeping out. To Clean a Food Processor Bowl The easiest way to clean bowls is to soak them, but the hole in the center of a food processor makes this impossible to do. Here's how. Remove the bowl cover and blade from the bowl. Set an empty 35mm film canister upside down over the hole in the food processor bowl. Now you can fill the bowl with warm, soapy water and allow it to soak. To Make a Cookbook Holder 1. Cut the hooks off of two wire coat hangers just below their twists. 2. Use pliers to straighten the coat hanger wire. Then bend a hook into each end of each piece of wire, making sure that the hooks bend in opposite directions on each piece of wire and that the bottom hook is longer than the top hook. 3. Hang the wires by their top hooks over a cabinet door, spacing them to accommodate the size book or magazine you're using. To Form Icebox Cookies 1. Use scissors to cut down the length of a cardboard tube, such as the core of a roll of paper towels. 2. Line the inside of the tube with waxed paper. 3. Pack the cookie dough into the tube. 4. When the tube is full, close it, wrap a rubber band around each end, and refrigerate it. After the dough is chilled, unwrap it and slice it for baking. The dough will be perfectly shaped. To Skin Tomatoes Easily Cut the tomatoes in half, remove the seeds, and grate the tomatoes on the side of the grater with the largest holes. You will end up with grated pulp and no skin. To Make Your Own Magi-Cake Strips Moistened magi-Cake Strips prevent cakes from peaking, cracking, and overbrowning. Here's how to make your own. 1. Fold a sheet of newspaper to make a strip the width of the pan height. 2. Wet the strip with water. 3. Wrap the strip around the cake pan. 4. Secure the strips with wet kitchen twine. Fill the cake pan with batter and bake. To Grease Pans Purchase a bottle moistener with a sponge tip, fill it with oil, and use it grease baking pans. No more greasy paper towels or fingers. Cook's Illustrated March/April 1995 Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: STEAMING TIMES FOR FISH FILLETS AND STEAKS Categories: Info, Kooknet Yield: 1 info :Species Type of Cut Time :Arctic Char fillet (1" thick) 5 minutes :Bluefish fillet (3/4 to 1" thick) 7-8 minutes :Cod steak (1" thick) 6-8 minutes fillet (1" thick) 6 minutes :Flounder fillet (1½" thick 4-6 minutes :and Gray Sole folded in half so the tail end is under the wide end) :Grouper fillet (1-1½" thick) 10-12 minutes :Halibut steak (1" thick) 6 minutes :Monkfish fillet (1" thick) 10-12 minutes :Pompano fillet (1/2-3/4" thick) 6-8 minutes :Salmon steak (1¼-1½ " thick) 7-8 minutes (med-rare) 8-9 minutes (medium) fillet (1½" thick) 7-8 minutes (med-rare) 8-9 minutes (medium) :Snapper fillet (3/4" thick) 5 minutes :Swordfish steaks (3/4-1" thick) 6 minutes :Tilefish steak (1-1¼" thick) 6-8 minutes :Tuna steak (3/4-1" thick) 2 minutes (rare) 4 minutes (med-rare) :Wolffish fillet (1/2-3/4" thick) 5 minutes Note: If you are steaming a fish not listed on the chart, find a fish that has a similar texture and thickness and use the time shown for it. Cook's Illustrated March/April 1995 Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: COOKING WITH THE PRICKLY PEAR CACTUS Categories: Info, Kooknet Yield: 1 servings The prickly pear cactus plant grows wild throughout the southern region of Arizona where the air is warm and dry. It produces large, green, succulent pads that bear plump, juicy fruits in the late summer months. NOPALES Prickly pear pads (nopales) have been eaten by the Native Americans for centuries. The pads are picked from the cactus but nust be handled with care; the hairlike spines that project from the pads can easily get caught in your skin. Cactus pads are found in most Mexican markets. It is better to choose the smaller and thicker deep-green pads because they are the most tender. Usually fresh cactus pads ar esold whole. For convenience, however, they may also be purchased in jars already diced and even precooked in their natural juices. To clean the whole pads, hold them with a kitchen towel and remove the spines and rounded outside edge of the pads with a small paring knife or vegetable peeler. PRICKLY PEAR FRUITS Traditionally, prickly pear fruits are harvested in late summer. A brush made from wild grass is used to remove their fine, hairlike prickers and soft spines. To remove the prickers in a more conventional way, hold the fruit with metal tongs under cold running water and scrub the prickers off with a vegetable scrubbing brush. When selecting fruits from the marketplace, be careful to choose those that are soft but not overripe. The may range in color from greenish-yellow to bright red, the latter being the ripest and best to eat. If the spines have not been removed, be careful when handling the fruits; the spines are small and difficult to remove from your hands. If only green fruits are available, store them at room temperature until they ripen to red. To extract the juice from the fruits, wash them thoroughly under cold running water, cut off the ends, and cut in half lengthwise. Place then in a food processor and puree to a fine pulp. Press the pulp through a fine sieve, using a wooden spoon or spatula to remove the seeds, which should be discarded. Use the juice according to recipe instructions. Twelve prickly pears make approximately 1 cup ofjuice. From "Native American Cooking," by Lois Ellen Frank Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: COOKED PUMPKIN Categories: Info, Kooknet Yield: 2 cups Pumpkin is a winter squash that has been cultivated for hundreds of years in the Southwest. It ranges in size from several inches to several feet and can be round or oblong in shape. The average cooking pumpkin is usually between 10 and 25 pounds. The meat, the seeds, and the pumpkin's blossoms are all edible and can be prepared in many different ways. Pumpkin pulp is also sold in 16-ounce cans, which makes a convenient substitute for fresh cooked pumpkin in recipes. Fresh pumpkin, however, always tastes better. Here is the method I use to cook it: Cut the pumpkin into quarters and remove the seeds and fibers. Preheat the oven to 350 degrees F. and bake the pumpkin quarters 45 minutes, until tender. Remove from the oven and scrape the flesh from the skin. Place in a food processor and puree. Run through a sieve to remove any remaining fibers and use the pumpkin according to the recipe instructions. Cooked pumpkin will keep about 1 week in a nonmetal, covered container in the refrigerator and several months in the freezer. From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHOOSING AND COOKING WITH CHILES Categories: Info, Kooknet Yield: 1 servings There are many types of chiles, ranging from mild to fiery hot. The degree of heat depends on the time of harvest - red chiles are riper, of course, and taste sweeter and somewhat hotter than green - and also on the variety and handling techniques used. The most commonly used chile is the ANAHEIM. It is fairly large - 6 to 7 inches long - with mild heat. Harvested green, it is a favorite for stuffing or for roasting and using in sauces and stews. When harvested red, the anaheim is strung in ristras, large strands of chiles that are hung outside in the sun to dry. It can then be ground into chile powder. The NEW MEXICO GREEN chile is similar to the anaheim, and the two are interchangeable in my recipes. The New Mexico green is slightly smaller than the anaheim, and varies in strength from medium to very hot, depending on the region it was grown in. The New Mexico Red is a ripened New Mexico Green. It can be used fresh or frozen, but it is more commonly dried and powdered. The JALAPENO, about 3 inches long, has a fiery hot taste and, although usually eaten green, can also be matured on the vine and ripened to red. It is added raw to salsas and salads or cooked in sauces, soups and stews. Jalapenos are roasted, then dried. The SERRANO, a smaller chile, can be substituted for the jalapeno. It has a hot but fruity flavor when eaten green; the red pods can be dried, but taste best eaten fresh. The fresh CAYENNE pepper is about 4 to 7 inches in length, and 1/4 to 3/4 inch wide. It is a hot, sweet chile with thin flesh that tends to twist as it grows; it has the best flavor when it is red and mature, but is also eaten green. The HOLLAND chile is a hybrid that is available all year and tastes very similar to a fresh cayenne pepper. The GUAJILLO is a tough-skinned dried brownish-red chile about 4 inches in length. It has a rich, earthy flavor that is fruity with a medium hotness. Other extrememly hot chiles that are eaten dried include the CHILE DE ARBOL and the CHILE PEQUIN. Both should be used sparingly. HANDLING CHILES Always wash fresh and dried chiles to remove dirt. Whenever handling chiles, always take precautions to avoid skin irritation: wear rubber gloves and DO NOT rub your eyes. ROASTING CHILES There are various techniques for roasting chiles, each resulting in a slightly different flavor. Red and yellow bell peppers can be roasted by the same methods. The Oven Method: Preheat the oven to 450 degrees F., place the chiles on a baking sheet, and bake for 20 to 30 minutes. Turn the chiles frequently as they begin to brown until all sides are evenly blistered and browned. Remove from the oven. "Sweat" the chiles in a closed paper or plastic bag 5 to 10 minutes, until they are cook enough to handle. Peel each chile from the tip to the stem and discard the skins. If you are drying the chiles leave them whole at this point and continue with the drying process. Otherwise, pull off the stems, remove the seeds and veins, and rinse in water to remove stray seeds. The Open Flame Method: Roast the whole fresh chiles over a barbecue grill or a gas stove with the flame set at medium high. Turn the chiles with tongs every couple of minutes until all parts are thoroughly charred. Remove the chiles from the flame and soak them in ice water. Under cold running water, rub the charred skins off and discard. This method is a better one to use than the oven method when you are making stuffed chiles, because the meat remains firm inside. If using a chile for stuffing or for cooking whole, leave on the stem and make only one slit to remove the veins and seeds, stuff the chile and reseal it. The Frying Method: Put 1 inch vegetable oil in a saucepan with sides high enough to protect you from splatters. Heat until hot byt not quite smoking, then gently drop in enough chiles to cover the bottom of the pan. Turn with tongs as they begin to blister. The skins will loosen as the chiles turn golden brown. Remove from oil and drain on paper towels. When the chiles are cool enough to handle, peel the skins from the stem to the tip and discard. Slice the chiles lengthwise, remove the seeds, devein, remove stems and rinse. *** NOTE *** Whichever method you use, the chiles, once prepared, can be stored in plastic bags in the refrigerator for 3 days, or frozen abd kept for up to 6 months. Green chiles can also be dried for future use. Roast and peel the green chiles using theOven Method. Hang the chiles on a long string or lay them flat on a screen and place outdoors for about 4 days (the weather must be warm and dry). Turn the chiles each day to make sure each side dries equally. Once the chiles are fully dried, they can be bagged and stored in a cool, dry place. To reconstitute the dried chiles soak them in warm water for 1/2 hour, then remove the stems and seeds. The chiles will expand to their original size and can be used as you would use fresh chiles. Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHILE PEPPERS Categories: Info, Kooknet Yield: 1 info To roast chile peppers: Cut a slit near the stem of each chile pepper. Skewer chile peppers and sear over an open flame, 6" to 10" from heat. Turn chilies, until blistered all over (if not removing skin) or until slightly burned, but not blackened (if removing skin), about 8 minutes. Or place chilies on a grilling rack or baking sheet and broil in oven 4" from heat for about 8 minutes. If not removing skin, cool, chop and use immediately. If removing skin, place chilies in an airtight container or paper bag. Seal and let sweat for 20 minutes. When cool enough to handle, remove chilies one by one and slip off skins or peel with a paring knife. To prepare chilies for stuffing: Roast and peel chile peppers as directed above. Cut a circle around the stem and detach the core with the seeds. Carefully scrape out any remaining seeds. To remove some of the heat from a chile pepper: Wash the chile and cut it lengthwise. Remove the seeds and ribs, where heat-producing capsium is most concentrated. Soak the chile flesh in an equal mixture of cold water and vinegar before using. To remove some of the heat from a chile papper recipe: For simmering dishes, cut a few slits in a whole chile, skewer it on a toothpick and add it to the dish while cooking. Remove and discard the chile before serving. Vegetarian Gourmet Spring 1995 Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: INGREDIENT SUBSTITUTES Categories: Info, Kooknet Yield: 1 info This list of alternative foods accommodates various dietary needs. Dairy Products ~Plain soy milk can be used in equal amounts to milk. Flavored soy milk can be used in dishes such as cereals and desserts. ~For every cup of buttermilk used in baking, substitute 1 cup of soy milk mixed with 2 teaspoons of lemon juice. ~Nondairy soy cheeses are available in natural food stores. Eggs ~As an emulsifying agent, 1 tablespoon of lecithin replaces 1 egg. Liquid lecithin is better for baking, lecithin granules, for beverages. -Egg replacers, available in natural food stores usually come in powdered form. ~Use ¼ cup liquid egg substitute to replace 1 whole egg. Flours ~When making yeast breads, whole-wheat flour or hard wheat flour may replace white all-purpose flour in equal amounts. ~For recipes (except yeast breads) calling for 1 cup of white all-purpose flour, use 1 cup minus 2 tablespoons of whole-wheat pastry flour or soft wheat flour. Seasonings ~Sea salt my be used in equal amounts to salt. ~For less sodium and added flavor, use 1 tablespoon of tamari or 2 tablespoons of miso instead of 1 teaspoon of salt. ~Herbal salt substitutes with a low-sodium contents are available in natural food stores. ~To replace 1 tablespoon fresh herbs, use 1 teaspoon dried or ¼ teaspoon ground. Sweeteners ~½ cup of honey will replace 1 cup of sugar. Reduce the liquid content of the recipe by ¼ cup for each ½ cup of honey used. ~Instead of 1 cup of sugar, use ½ cup brown rice syrup combined with ¼ cup honey or fruit juice concentrate, 3/4 cup barley malt syrup, 3/4 cup apple juice concentrate, 3/4 cup maple syrup, or ½ cup molasses. As with honey, reduce the liquid content by ¼ cup per 1 cup sugar replaced. -Sucanat may replace sugar in equal amounts. ~3/4 cups of liquid FruitSource or 1¼ cups of granular FruitSource will replace 1 cup of sugar. Reduce the liquid content of the recipe by 50%. Reduce the fat or oil in the recipe by 25%-50% Thickeners ~Arrowroot can replace cornstarch in equal amounts. Vegetarian Gourmet Spring 1995 Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: TYPES OF CHILE PEPPERS 1 Categories: Info, Kooknet Yield: 1 info Poblano ~Appearance: thick-fleshed, shaped like a bell pepper with collapsed sides tapering to a point; 3" to 5" long, 2" to 3" wide near the stem; grows dark green and becomes dark red when fully matured. ~Flavor: smoke-roasted and earthy with full, green flavor. ~Firepower: tropical; a comfortable "3" on the heat scale. ~Best uses: roasted and peeled in casseroles and soups and sauces; stuffed for chiles rellenos. Anaheim (New Mexican) ~Appearance: long, smooth and bluntly pointed with medium-thick flesh; 5" to 7" long, 1" to 2" wide; glossy green, orange-red or bright scarlet. -Flavor: clear-cutting, sweet, earthy flavor. ~Firepower: lukewarm; ranges between "4" and "2" on the heat scale. ~Best Uses: in most Southwestern dishes including beverages, sauces, salads, stew chilies rellenos, tamales, casseroles, dressings, candies and desserts. Note: dried crushed red New Mexican and Anaheim are commonly sold as crushed red pepper flakes; Anaheims are milder than New Mexican and are often sold whole or chopped in cans as generic "mild green chilies". Cayenne ~Appearance: long, thin-fleshed, sharply pointed pods, either straight or curled at the tip; 6" to 10" long, 1" wide; ripens to brick red. -Flavor: acidic and tart (also exudes smoky undertones when dried). -Firepower: incendiary; a dangerous "8" on the heat scale. -Best Uses: fresh in salsa or salads; dried and crushed in Creole dishes or whole in Asian stir-fry dishes. Note: dried red cayenne is commonly ground into a spice known as cayenne pepper or processed into hot pepper sauces such as Tabasco; in world commerce, dried cayenne pods are known as Ginnie peppers. Serrano ~Appearance: torpedo-shaped and thick-fleshed, but longer than jalapeños; 1" to 3" long, ¼" to ½" wide' grows dark green and usually ripens to red, but sometimes brown, orange or yellow. ~Flavor: pleasantly acrid flavor with clean, biting heat. ~Firepower: blazing, but less explosive than de arbol; a low "7" or high "6" on the heat scale. ~Best Uses: fresh in salsa; roasted in sauces; pickled with carrots and onions. Pasilla (Chilaca) ~Appearance: long, cylindrical and furrowed; over 6" long, 1" wide; grows dark green; ripens to dark brown. ~Flavor: raisin-like aroma with sweet berry overtones. ~Firepower: tepid; an unobtrusive "3" on the heat scale. ~Best Uses: dried or powdered in sauces or moles such as guacamole. Note: in California and northern Mexico, fresh and dried Poblanos are often mistakenly named Pasillas. Vegetarian Gourmet Spring 1995 Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: TYPES OF CHILE PEPPERS 2 Categories: Info, Kooknet Yield: 1 info Habenero (Bahamian, Scotch bonnet) ~Appearance: short, stocky, lantern-shaped; 1" to 2½" long, 1" to 2" wide; ripen to red, yellow, orange or white; most frequently dark orange. -Flavor: distinctly floral and fruity with delayed-action nasal flame that sneaks up on you, then persists. ~Firepower: infernal, the hottest pepper known; a "10" on the heat scale and estimated to be 100 times hotter than jalapeños. ~Best Uses: with tomatoes and tropical fruits; in fresh salsa, chutney, marinades and jerk sauces; for persistent heat in any dish. Note: although very similar to the habanero, the Scotch bonnet pepper is usually yellow in color and slightly more bonnet-shaped than lantern-shaped. Jalapeño ~Appearance: plump, blunt and bullet-shaped, sometimes with dry cracks along the thick-fleshed skin; 1" to 2" long, ½" to 1" wide; shiny medium green, red or purple when ripe. ~Flavor: green vegetable flavor with back-or-the-throat heat. ~Firepower: flaming; a fiery "5" on the heat scale. ~Best Uses: fresh in salsa, stews, sauces, breads or dips; stuffed with cheese for a snack; as a topping for nachos. Note: known as Chipotle Chile when smoke-dried. Ancho (dried Poblano) ~Appearance: broad, flat, wrinkled and heart-shaped with medium-thick flesh; 3" to 6" long, 2" to 3" wide; dark reddish mahogany (sometimes called "mulato" when dark brown or "negro" when black) ~Flavor: mild fruit flavor with smoky, earthy hints of coffee and dried plum. ~Firepower: cozy and warm; a modest "3" on the heat scale. ~Best Uses: chili, sauces and moles. Note: the Spanish mole means "mixture", as in guacamole, which is a mixture of vegetables or guaca. Hungarian Cherry ~Appearance: fleshy and round or slightly heart-shaped; 1¼" long, 1 " wide; ripen to orange or red. ~Flavor: medium sweetness with bright, piquant warmth. ~Firepower: warm; ranges between "4" and "1" on the heat scale. ~Best Uses: often pickled, sliced and served with sandwiches or salads; also good when chopped fresh in salsa. Note: especially good pungent varieties include red cherry and hot apple. Mirasol (Aji) ~Appearance: elongated, pointed and thin-fleshed with a tough skin; 3" to 4" long, 3/4" to 1¼" wide; shiny dark red or orange. ~Flavor: superb tropical fruit flavor with clear, direct heat. ~Firepower: naughty; a respectable "5" on the heat scale. ~Best Uses: in sauces, stews and corn dishes; pickled with carrots and onions. Note: the gualilo chile is a variety of the mirasol chile. Vegetarian Gourmet Spring 1995 Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHILE HEAT SCALE Categories: Info, Kooknet Yield: 1 info Approximate Rating Scoville Units Chile Varieties : 10 100,000-300,000 Habanero, Scotch bonnet : 9 50,000-100,000 Chiltepin : 8 30,000- 50,000 Piquin, Cayenne : 7 15,000- 30,000 de Arbol : 6 5,000- 15,000 Serrano : 5 2,500- 5,000 Jalapeño, Chipotle, Mirasol : 4 1,500- 2,500 Cascabel : 3 1,000- 1,500 Ancho, Pasilla : 2 500- 1,000 New Mexican, Anaheim : 1 100- 500 Cherry : 0 0 Mild Bells, Pimiento Spelling The word "chile" is both an adjective and a noun referring to the plant and pod of a hot pepper, as in "chile pepper" (singular) and "hot chilies" (plural). On the other hand, "chili" or "chilli" is a stew-like mixture. "Chili powder" is a spice blend used to make chili; it usually contains a combination of dried ground New Mexican, Anaheim or Cayenne chile peppers, as well as garlic, cumin and other spices. Vegetarian Gourmet Spring 1995 Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: GOURMET GLOSSARY 1 Categories: Info, Kooknet Yield: 1 info ~almond butter a smooth, creamy spread made from finely ground almonds ~ancho chile peppers (dried poblano chilies) Anchos are mild, smoky-flavored chilies that are broad, flat and heart-shaped. The powdered for, is known as ancho molido. ~Anaheim chile peppers (New Mexican) a mild green or red chile about 6" long. Its flavor is improved by roasting. ~arrowroot a starchy powder used for thickening. It is made from the root of a tropical plant and can be substituted for cornstarch in equal amounts. ~balsamic vinegar a rich reddish-brown semisweet vinegar made from white grapes. ~Belgian endive a small, canoe-shaped salad green with yellow or red leaves. ~brown rice syrup a sweetener made by fermenting rice and reducing the liquid to a thick syrup. It is similar in consistency to honey, but less sweet. ~brown rice vinegar a slightly sweet, naturally brewed vinegar made from fermented brown rice. ~Kalamata olives small, black, slightly tart olives often served whole in Greek salads. ~capers seed-like buds of a Mediterranean plant that are pickled and used as a condiment or garnish. ~carob a caffeine-free, chocolate-like flavoring made from the pods of the carob tree. Available powdered and in chips. ~cayenne pepper a very piquant spice made from dried, ground cayenne chile peppers. ~cèpes French word for porcini mushrooms, which have a bulbous light-brown cap, a thick stem and an earthy flavor. ~chicory a bitter salad green with curly leaves and blue flowers. The roots are dried and ground into a coffee-like powder which is often used in Cajun and Creole cooking. ~chickpea flour toasted and milled chickpeas used in Mediterranean, Middle Eastern and Indian dishes. It is often combined with other flours in baked goods. ~chili powder a blend of ground chilies, garlic, cumin and oregano often used in Southwestern cooking. ~cilantro the fresh, aromatic leaves of the coriander plant, often used in Mexican, Asian and Indian cooking. It is sometimes labeled coriander or Chinese parsley. ~Colorado chile pepper dried red New Mexican or Anaheim chilies. ~crimini mushrooms (Italian brown) light brown, button-shaped mushrooms that have a more pronounced mushroom flavor than the regular white button variety. ~cumin a pungent seed used ground or whole, most often in curries, bean dishes and Mexican foods. VEGETARIAN GOURMET SPRING 1995 Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: GOURMET GLOSSARY 2 Categories: Info, Kooknet Yield: 1 info ~currants a dried variety of tiny grapes that are often used in baking. They are not to be confused with red or black currants that are used fresh in wines and jellies. ~daikon radish (Oriental radish) large, crisp white radish that can be eaten raw in dips and salads, and cooked as in stir-fries. It is especially helpful in digesting greasy foods. ~eggless mayonnaise a cholesterol-free dressing made with either tofu, canola oil or safflower oil instead of eggs. ~endive salad green with silky white leaves that is sometimes sold as escarole. It is botanically related to chicory. ~escarole a salad green with short curly leaves and a succulent flavor ~fennel seeds with a licorice-like flavor, from a plant in the parsley family. ~feta cheese a crumble, white cheese made from goat's milk. It is especially popular in Greek and Turkish cuisine. ~flaxseed oil the mild-tasting oil of an annual herb. It aids in digestion and acts as a laxative. ~FruitSource a brand name sweetener made from grapes and rice. It is available in either liquid or granulated form. ~gingerroot fresh root of a tropical plant. it has a pungent, aromatic flavor used often in Asian stir-fries. ~habanero pepper a small, orange, lantern-shaped chile pepper. it is up to 100 times hotter than the jalapeño pepper. ~jalapeño pepper a small, plump, green or red chile pepper used especially in Mexican cooking. It varies from mildly hot to very hot. ~juniper berries small, blue or black, berry-like cones of a shrub in the pine family. Juniper berries oil is used for its antiseptic, diuretic and detoxifying properties. ~leek a member of the onion family. It has a cylindrical white bulb and long, slender green leaves. ~mango chutney a condiment made from unripe mangoes, oils, chilies and spices. It is common to Indian cuisine. ~masa harina a fine-grained yellow cornmeal treated with lime and used in Southwestern cooking. ~Mexican-style stewed tomatoes commercially prepared tomatoes stewed with onions, garlic and cumin. ~miso a salty-tasting paste made from fermented, crushed soybeans and sometimes grains such as barley, rice or wheat. ~nopalitos soft-fleshed green pads of the prickly pear cactus used in southwestern cooking and found in well-stocked markets. ~oat flour a gluten-free flour made from finely ground whole oat groats. It retains its natural antioxidant nutrients and is often used in addition to other flours for richer texture in baked goods. VEGETARIAN GOURMET SPRING 1995 Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: GOURMET GLOSSARY 3 Categories: Info, Kooknet Yield: 1 info ~papaya a large oval fruit with green to yellow skin. It has a sweet, creamy-textured flesh and tiny black seeds. ~parsnip a sweet and nutty-tasting root vegetable that is similar in appearance to a husky, pale carrot. ~phyllo paper-thin sheets of pastry dough used to wrap or layer fillings. ~pine nuts (pignoli) the edible seeds of certain pine trees. They are frequently used in pesto sauces or as a garnish for pasta dishes. ~porcini robust and full-flavored mushrooms with a bulbous light brown cap and a thick stem. They are commonly reconstituted from their dried state. ~port wine a rich wine made with zinfandel and other grape varieties and fortified with brandy. ~powdered egg replacer a dry mixture of starches and leavening agents used in baked goods to replace eggs. ~purple potatoes (Peruvian Blue) a medium-starch potato with dark blue skin and deep purple flesh. It is similar to the all-purpose Russet in size, shape and culinary uses. ~radicchio a bitter salad lettuce usually with round leaves and deep red and white coloring. ~rice malt syrup a thick, sweet syrup made from fermented rice and barley malt. It is used to replace honey and produces a less sweet taste. ~romaine green or red lettuce with a long, wide leaf and a crunchy, succulent taste. ~rosehips dried leaves of the dog rose plant. They are rich in vitamin C and used for their sharp, fruity flavor. ~rotini short, corkscrew-shaped pasta. ~rubbed sage the powdered form of an evergreen herb with gray-green, textured leaves and a highly aromatic scent. ~semolina flour flour milled from durum wheat. it is used primarily in making pasta. ~shallots small bulbs of the onion family that combine flavors of onion and garlic. Used extensively in French cooking. ~shiitake mushrooms large-capped, strongly flavored mushrooms often used in Japanese cooking. They are available both fresh and dried. ~silken tofu a soft, custard-like tofu available in soft, firm and extra-firm textures. it is packaged in aseptic containers and does not require refrigeration until it is opened. ~soy flour a dense, heavy flour made from soybeans that have been hulled, cracked, toasted and ground. ~soy margarine a butter substitute made from soybeans. ~soy milk liquid milk made from ground and boiled soybeans. VEGETARIAN GOURMET SPRING 1995 Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ ~-- ■ KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ ====================================================================== ==== Packet: CYBERLM Date: 02-25-95 (07:55) Number: 289 From: MICHAEL PROTHRO Refer#: NONE To: ALL Recvd: NO Subj: Cooking Information 21/22 Conf: (41) KN-TheKitche MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: GOURMET GLOSSARY 4 Categories: Info, Kooknet Yield: 1 info ~Sucanat a brand name sweetener made from organic sugar can juice that has been dehydrated into a powder, retaining all its vitamins and minerals. ~summer savory an annual herb with narrow green leaves and an intense aroma. ~tahini a smooth, nutty-flavored paste made from raw, ground sesame seeds. ~tamales cornmeal dough that is stuffed with Southwestern fillings, such as seasoned black beans, wrapped in corn husks and steamed. ~tamari a dark fermented soy sauce made without wheat. It is the by-product of making miso. ~tamarind paste a dark paste made from the fruit of the tamarind tree. Tastes similar to a combination of dates and lemons with a bit of saltiness. Often used in Indian cuisine and available in international sections of most supermarkets. ~tarragon a green, licorice-flavored herb with a sweet, yet pungent aroma. It is excellent for flavoring vinegars and is frequently used in French cooking. ~tofu a smooth, pressed, white soybean curd. It is usually packaged in cakes and has a mild flavor and soft consistency. ~turbinado sugar (Sugar in the Raw) coarse, light-brown granulated sugar made from can juice which has been steamed and refined to remove impurities. ~turmeric a bright, golden-colored powdered spice used in many Indian and Middle Eastern dishes. ~vegetarian mincemeat a sweet mixture of chopped apples, oranges, cinnamon and nuts usually baked in a pie crust. It is made without the traditional addition of suet. ~vermouth aromatic wine flavored with various herbs and spices to achieve either a dry or sweet taste. ~walnut oil topaz-colored oil with a rich, nutty flavor used in salad dressings and baked goods. ~watercress a delicate, mildly flavored salad green with long stems and small round or oval-shaped leaves. VEGETARIAN GOURMET SPRING 1995 Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: WHAT YOUR PIZZA SAYS ABOUT YOU Categories: Info, Kooknet Yield: 1 info 1 Pizza facts WONDER what the Domino's people do when they're not rushing pizzas all over creation? They take surveys, or they say they do. The company's mighty public relations machine offers these observations: Men wearing muscle shirts when answering the door order pepperoni three times more often than any other topping. People who have pierced noses, lips or eyebrows ask for a vegetarian topping 23 percent more often than a meat topping. Those who have wind chimes on the porch are four times more likely than the average to want olives. A recurring element is the correlation between pizza-eating and TV-watching. Whatever day and time ''Roseanne" airs is always the biggest half-hour of the week for meat-topped pizza orders. Since you asked, the No. 1 pizza-ordering show (figured by comparing orders during its time slot with weeks when the show doesn't air) is "Melrose Place," which is also by far the leading show for vegetable-topped pizzas. Pizza orders in the "Melrose Place" time slot have gone up 14 percent since Heather Locklear joined the cast. There's more: As you look back on 1994, trying to make sense of Newt's rise and O.J.'s fall, you may want to consider these other statistics from Domino's Since the Republicans won the election, meat-topped pizza orders have risen 32 percent in the Washington metropolitan area. Since Election Day, tipping of Domino's deliverers by Washington women has fallen off by 10 percent (except during "Melrose Place," when it climbs by 30 percent). Since the election, tipping by House Republicans has been down 12 percent; tipping by House Democrats has been up 3 percent. Whenever Newt Gingrich appears on national television, pizza orders to Democratic offices go up 4 percent and go down 2 percent on the GOP side. And last, but not least The single greatest hour for pizza delivery in national pizza history was the hour when O. J. Simpson was in the white Ford Bronco on the L. A. freeways. San Jose Mercury News, Food Section, 1/11/95 shared by Dorothy Hair Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CROCKPOT STUFFED CABBAGE Categories: Meats, Kooknet Yield: 6 servings 24 ea CABBAGE LEAVES 1 c CHOPPED ONIONS 1/2 c MINUTE RICE 1/8 ts PEPPER 1/4 ts NUTMEG 6 oz CAN TOMATO PASTE 1 lb LEAN GROUND BEEF 2 ea MINCED GARLIC 1/2 ts SALT 1/4 ts LEAF THYME 1/4 ts CINNAMON 3/4 c WATER WASH CABBAGE LEAVES. BOIL 4 CUPS WATER. TURN HEAT OFF. SOAK LEAVES IN WATER FOR 5 MINUTES. REMOVE, DRAIN AND COOL. COMBINE REMAINING INGREDIENT EXCEPT TOMATO PASTE AND WATER. PLACE 2 TBSP OF MIXTURE ON EACH LEAF AND ROLL FIRMLY. STACK IN CROCKPOT. COMBINE TOMATO PASTE AND WATER AND POUR OVER STUFFED CABBAGE. COVER AND COOK ON LOW SETTING FOR 8 TO 10 HOURS Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: WITCHES BREW Categories: Beverages, Kooknet Yield: 8 servings 1 qt Apple juice 1 1/2 c Pineapple juice, unsweetened 2 tb Honey 2 tb Lemon juice 3 x Cinnamon sticks Mix all ingredients together in a saucepan. Heat over low heat until ready to serve. Remove cinnamon sticks before serving. Source: Children's Party Book Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: HEMORRHAGING BRAIN Categories: Beverages, Kooknet Yield: 1 servings 2 Shots strawberry schnapps 1/2 Shot Bailey's 1 ds Grenadine Pour the schnapps into a lowball glass. Then pour Bailey's right into the middle and then the grenadine (it's just a dash of red color to look like blood). If poured correctly the Bailey's clumps together in the bottom of the glass looking like (you guessed it!) a brain (sort of). The grenadine is the "hemorrhage." from the Internet typed by Tiffany Hall-Graham Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: NUCLEAR WASTE Categories: Beverages, Kooknet Yield: 1 servings 1/2 oz Midori 1 oz Vodka Pour into shot glasses and place them on the end of a vertical flashlight (one at a time). The thing should glow a hearty green and look rather convincingly like "nuclear waste." from the Internet typed by Tiffany Hall-Graham Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: THE VULCAN DEATH GRIP Categories: Beverages, Kooknet Yield: 1 serving 1 Part Ouzo (pref. 90 proof) 1 Part Bacardi 151 No directions given, but presumably one takes a sip and then hangs on! from the Internet typed by Tiffany Hall-Graham Posted by Michael Prothro KOOK-NET :■ Mike's Resort BBS, Fayetteville,AR,(501)521-8920■ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Easter Egg Decorating Ideas Categories: Children, Cyberealm, Kooknet Yield: 1 servings Eggs; hard boiled or blown Stickers, stars Nail polish; clear, colors -& glitter Tiny 'rocket' candies Cake decorating gel Paint Toothbrush Some ideas for decorating dyed Easter Eggs: 1) Use stickers, stars or press on dots 2) Use nail polish. (Clear nail polish is good for over coating finished eggs.) (for older children). 3) Use small, round "rocket" candies. Attach with cake decorating gel. 4) Spatter paint with paint applied to old toothbrush. (Cover table first). SOURCE: _Making Your Own Traditions Around the Year_ posted by Anne MacLellan Re-Posted by Lois Flack, CYBEREALM-KOOKNET,(315)786-1120, Watertown, NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Eggsquisite Easter Baskets Categories: Children, Cyberealm, Kooknet Yield: 4 baskets 4 Shredded wheat biscuits -crumbled 3/4 c Peanut Butter 3/4 c Butterscotch chips Mix peanut butter and chips over low heat or place in microwave until melted. Add shredded wheat. Cool slightly, then mold into baskets - wonderfully yucky! Try shaping over back of bowl. Place baskets in 'fridge to set. Fill nests with Easter eggs and/or candy. Little nests filled with jellybeans are delightful. SOURCE: _Making Your Own Traditions Around the Year_ posted by Anne MacLellan Re-Posted by Lois Flack, CYBEREALM-KOOKNET,(315)786-1120, Watertown, NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Natural Egg Easter Dyes Categories: Children, Cyberealm, Kooknet Yield: 1 servings MMMMM-------------------SPRING CHICKEN YELLOW------------------------ 1 ts Tumeric 2/3 c -Boiling water 1/4 ts Vinegar MMMMM---------------------EASTER BUNNY BROWN-------------------------- 1 tb Instant coffee;heaping Tbsp 2/3 c -Boiling water 1/2 ts Vinegar MMMMM-----------------------SEREN"DIP"ITY---------------------------- MMMMM------------------BOIL EGG WITH ONE OF THE----------------------- MMMMM-------------------------FOLLOWING------------------------------ Onion skins;(golden orange) Beets;(reddish purple) Spinach;(pale green) Red Cabbage Leaves Walnut shells; (buff) Grape Juice; (mauve) & 1/4 ts Vinegar Wash eggs in mild soapy water to remove oily coating which could prevent dye from adhering. Simmer for 20 minutes. Spring Chicken Yellow: Add tumeric to boiling water, stir until dissolved. Add vinegar. Easter Bunny Brown: Add heaping Tbsp heaping instant coffee to boiling water, stir to dissolve. Add vinegar. Seren"dip"ity: Try boiling eggs with one of the listed ingredients. Add 1/4 tsp vinegar to water. Source: _Creating Your Own Traditions Around the Year_ and Canadian Living magazine posted by Anne MacLellan Re-Posted by Lois Flack, CYBEREALM-KOOKNET,(315)786-1120, Watertown, NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Iced Tea Categories: Kohl, Beverages, Kooknet Yield: 1 servings Tea bags - 5 or 6 1 ga Water To make tea the easy way, fill a gallon container with water and add 5-6 tea bags. Refrigerate overnight. OR bring about 2 cups of water to a boil, add the tea bags, let boil for only 10-15 seconds. Cover, let stand about 30 minutes. Fill a gallon container 3/4 full with water and add the hot tea AND the tea bags. Fill the container to the top with water. Leaving the tea bags in the water prevents scum forming on the tea! Home Remedy: Tea contains theophylline, which is a bronchodilator. Therefore, tea is good for breathing problems, colds, etc. Instant tea does NOT contain theophylline. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl Kook-Net: ■ THE IMPROV BBS ■ Kook-Net Hub ■ (602)991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Punch Categories: Kohl, Beverages, Kooknet Yield: 1 servings 2 cn Pineapple juice; unsweetened 1 cn Lemonade; frozen 3 cn Water (lemonade cans) 1 cn Orange juice; frozen 2 cn Water (orange juice can) 1/2 cn Limeade; frozen 2 cn Water (limeade can) 1 c Sugar 4 qt Dry ginger ale 2 qt Soda water 1 pt Strawberries; frozen Use large cans of pineapple juice. Mix the base of juices and sugar. Chill. Add ginger ale and soda just before serving. NOTE: Mint leaves may be substituted for the strawberries. This is a good base for spiking with vodka or gin. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl Kook-Net: ■ THE IMPROV BBS ■ Kook-Net Hub ■ (602)991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hot Lemons Categories: Kohl, Appetizers, Kooknet Yield: 1 servings 6 Lemons, quartered 2 Garlic cloves, minced 1/4 c Hot Red Peppers/crushed/dry 2 tb Salt (or MORE) 1 ts Paprika 1 c Salad oil, heated Remove all seeds from lemon quarters. Roll quartered lemons in salt. Use more salt if needed. Pack them lemon quarters into a quart jar. Cover and let stand at room temperature for 4 days. Add the rest of the ingredients. Let stand 4 to 5 days longer. Refrigerate. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK : A Collection of Recipes from the Kitchen of Joyce & Clem Kohl Kook-Net: ■ THE IMPROV BBS ■ Kook-Net Hub ■ (602)991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hot Meat Balls Sauce Categories: Kohl, Appetizers, Kooknet Yield: 1 servings 1 lg Heinz Catsup (Family Size) 1 Bottle water (Worcester) 1 ts Coleman's dry mustard 2 1/2 tb Chili powder (or MORE) 1 tb Worcester sauce Tabasco sauce...LOTS of it 1 ts Cayenne pepper (or more) Salt & Pepper Mix all ingredients together in a pan large enough to hold both the sauce and the hot meat balls. Add cooked meat balls using the Hot Meat Balls recipe. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl Kook-Net: ■ THE IMPROV BBS ■ Kook-Net Hub ■ (602)991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hot Meat Balls Categories: Kohl, Appetizers, Kooknet Yield: 1 servings 3 lb Ground beef (GOOD quality) 1 ts Garlic powder 1/4 c Catsup 1 tb Parmesan cheese 2 ts Chili power (or MORE) Salt & pepper to taste 1. Mix together all ingredients. (To make these very hot, add more chili powder, and about a ts hot sauce.) 2. Form into quarter-sized balls. (Don't make them larger!) 3. Saute in cooking oil over medium heat until done. 4. Add to Hot Meat Ball Sauce 5. Simmer slowly about 4 hours, stirring every half hour. 6. Transfer to a warmer - such as a fondue pot for serving. Otherwise, refrigerate in a closed container until ready to serve. NOTE: To serve, place a container of toothpicks beside the fondue pot. For REALLY HOT meat balls, use 4-6 T chili power, and several shakes of Tabasco Sauce! Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl Kook-Net: ■ THE IMPROV BBS ■ Kook-Net Hub ■ (602)991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hot Crab Dip From Joyce Kohl Categories: Kohl, Appetizers, Dips, Kooknet Yield: 1 servings 1/3 c Half & Half Cream 8 oz Cream cheese, softened 1 c Crab meat, flaked 2 ts Lemon juice 1 1/2 ts Worcestershire Salt Mix together all ingredients. Heat thoroughly. Keep warm in chafing dish. Serve with Ritz crackers. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes From the Kitchen of Joyce & Clem Kohl Kook-Net: ■ THE IMPROV BBS ■ Kook-Net Hub ■ (602)991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Shrimp Mousse Dip Categories: Kohl, Appetizers, Dips, Kooknet Yield: 1 servings 1 cn Tomato soup 2 md Scallions, finely chopped 1 pk Knox unflavored gelatin 1 lb Shrimp, cooked and chopped 1 pk Cream cheese (8oz) 1 Celery stalk, finely choppe 1/4 c Water 1 c Best Food mayonnaise Dissolve tomato soup and cream cheese over a low heat. Remove from heat. Mix together the gelatin and water. Mix all the ingredients together and put into a mold or pan. Chill for at least 2 hours. Serve with various types of crackers - Ritz are excellent. NOTE: Do NOT cover with foil. A reaction of the foil and the tomato soup causes holes to form in the foil! Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl Kook-Net: ■ THE IMPROV BBS ■ Kook-Net Hub ■ (602)991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Roquefort Roll Categories: Kohl, Appetizers, Kooknet Yield: 1 servings 1 pk Cream cheese (8oz) softened 4 tb Celery, minced 2 tb Miracle Whip 1 c Pecans, ground Ritz Crackers 1 sm Package blue cheese 2 tb Onion, minced ds Cayenne pepper (BIG dash) 1 c Parsley, dried Waxed paper 1. Mix together everything except the pecans and parsley. 2. Blend well. 3. Mix together the pecans and parsley. 4. Spread 1/4 of the pecans and parsley mixture on waxed paper. 5. Take 1/2 of the cheese mixture, and form into a log. 6. Place the log on waxed paper with the pecans and parsley. 7. Roll the log on the waxed paper and sprinkle another 1/4 of the pecans and parsley mixture over and around it until the log has picked up most of the mixture. 8. Roll up the log in the waxed paper, leaving all the extra pecans and parsley with it and then refrigerate. 9. Repeat for steps 4 through 8 for the other log. Serve with Ritz Crackers Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl Kook-Net: ■ THE IMPROV BBS ■ Kook-Net Hub ■ (602)991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Basic Cookie Dough Categories: Kohl, Cookies, Kooknet Yield: 1 servings 4 c Flour; sifted all-purpose 1/2 ts Salt 1/2 c Butter; softened (or oleo) 1 c Lgt brown sugar - packed 1 ts Vanilla 1 ts Baking soda 1 1/2 c Vegetable shortening 1 c Sugar; granulated 2 Eggs 1. Sift flour, baking soda and salt onto waxed paper. 2. Beat shortening, butter and sugars until well mixed. Beat in eggs and vanilla. Stir in flour mixture until soft dough forms. 3. Divide dough into 6 equal portions. Shape into rolls about 1 1/2" in diameter. Wrap each in foil and freeze. OR, if you prefer, flavor the 6 different portions according to the notes that follow. 4. Slice frozen rolls about 1/4" thick. Arrange cookies 2" apart on an ungreased cookie sheet. Bake at 375 degrees for about 10 minutes or until lightly browned. NOTES: Coconut cookies: Mix 1/2 cup flaked coconut into 1/6 of dough. Pecan cookies: Mix 1/2 cup chopped nuts into 1/6 of dough. Taken from: IT ALWAYS TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl Kook-Net: ■ THE IMPROV BBS ■ Kook-Net Hub ■ (602)991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Maxine's Dump Cake Categories: Kohl, Cakes, Desserts, Kooknet Yield: 1 servings 1 Yellow cake mix 1 cn Cherry pie filling 1 cn Crushed pineapple 1 Stick oleo (or more) 1 c Pecans; whole (or more) 1. Preheat oven to 350 degrees; grease an oblong cake pan. 2. Using #2 cans of pineapple and cherry pie filling, spread the crushed pineapple (include the juice) on the bottom of the pan. Now spread the cherry pie filling over or around the pineapple. 3. Sprinkle the ==dry== cake mix over the top. 4. Place whole (or chopped) pecans over the dry cake mix. 4. On top of the pecans and dry cake mix, place thin slices of butter or oleo over the top...about 1/2" apart. 5. Bake for 1 hour or until golden brown. Clem's substitution: Apple Pie Filling. Before sprinkling the cake mix sprinkle cinnamon and brown sugar over the fruit. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Recipe from the Kitchen of Joyce and Clem Kohl Kook-Net: ■ THE IMPROV BBS ■ Kook-Net Hub ■ (602)991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lemon Pudding Cake From Joyce Kohl Categories: Kohl, Cakes, Desserts, Kooknet Yield: 1 servings 1 Yellow cake mix 1 pk Lemon pudding; 3-oz size 4 Eggs 3/4 c Water 1/2 c Oil 2 c Powdered sugar 1/3 c Lemon juice Cake: Mix together cake mix, pudding, eggs, water, and oil. Bake in an oblong cake pan at 350 degrees 45 minutes. Glaze: Mix together powdered sugar and lemon juice. Poke holes in the HOT cake with a fork. Pour glaze over the top of the cake - letting it run into the holes. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl Kook-Net: ■ THE IMPROV BBS ■ Kook-Net Hub ■ (602)991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Baileys Irish Cream Cheesecake Categories: Cyberealm, Kooknet, Cakes, Desserts Yield: 10 servings * * Crust * * 10 Whole graham crackers, -broken into pieces 1 1/4 c Pecans (about 5 ounces) 1/4 c Sugar 6 tb Unsalted butter, melted * * Filling * * 1 1/2 lb Cream cheese, room temp. 3/4 c Sugar 3 Large eggs 1/3 c Baileys Irish Cream Liqueur 1 ts Vanilla extract 3 oz Imported white chocolate (such as Lindt), broken -into pieces * * Topping * * 1 1/2 c Sour cream 1/4 c Powdered sugar 1 1/2 oz Imported white chocolate, 24 Grated pecan halves For crust: Preheat oven to 325°F. Lightly butter 9-inch diameter springform pan with 2 3/4-inch-high sides. Finely grind graham crackers, pecans and sugar in processor. Add butter and blend, using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes. For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Baileys and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor using on/off turns. Add to cream cheese mixture. Transfer filling to crust-lined pan. Bake until edges of filling are puffed and dry looking and center is just set, about 50 minutes. Cool on rack. For topping: Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours. (Can be prepared 1 day ahead.) Sprinkle grated chocolate over cake. Place pecans around edge and serve. Note: I've fixed the cake with and without the topping, and I prefer it without the topping. As a suggestion, prepare the topping, but serve it on the side. Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown, NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: KAHLUA SWIRL CAKE Categories: Cyberealm, Kooknet, Cakes, Desserts Yield: 8 servings * Streusel Filling: 1/3 c Packed brown sugar 1/3 c Chopped pecans 1/4 t Cinnamon 1/4 t Mace (this spice makes - the cake!) * Cake: 2 c Sifted all-purpose flour 1 t Baking powder 3/4 t Baking soda 3/4 t Salt 1/2 t Mace 1/2 c Butter or margarine, - softened 1 1/4 c Granulated sugar 2 Eggs 1 t Vanilla 3/4 c Sour cream 3/4 c Kahlua * Kahlua Glaze: 3/4 c Sifted powdered sugar 2 T Softened butter 1 T Kahlua 1) Grease and flour 9 in. fluted tube pan. Preheat oven to 350°F. 2) Prepare Streusel Filling: Mix ingredients and set aside. 3) Prepare Cake batter: Re-sift flour with baking powder, soda, salt and mace. (I never do any sifting, but this is what the recipe calls for) In large bowl, combine butter, sugar, eggs, and vanilla. Beat 2 min. on medium speed (batter may appear curdled). On lowest speed, blend in flour alternately with sour cream and Kahlua. 4) Turn 1/3 batter into prepared pan. Cover with 1/2 Streusel Filling, an additional 1/3 batter and remaining Streusel. Top with remaining batter. 5) Bake on rack below oven center for 45 min., or until golden brown. Remove and let stand 10 min. Invert on cake rack; cool till lukewarm (with pan on top). 6) While cake is cooling, prepare Kahlua Glaze: Combine ingredients and beat until smooth. 7) Remove pan and spoon glaze over top of lukewarm cake. Top with pecan halves if desired. Serves 8-10. 8) Enjoy! from "KAHLUA--Recipe Book" Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown, NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Date Beer Cake Categories: Cyberealm, Kooknet, Cakes, Desserts Yield: 16 servings 1 c Butter or margarine 2 c Brown sugar; packed 2 Eggs 2 1/2 c Flour 2 ts Cinnamon 2 ts Allspice 2 ts Baking soda 1/2 ts Cloves; ground 2 c Beer 2 c Dates; coarsely chopped 1/2 c Flour 1 c Pecans; quartered Beat first 9 ingredients well with electric mixer. Mix dates with 1/2 cup flour. Stir dates and pecans into batter. Bake in greased angel food cake pan 60 to 65 minutes at 350°F. Cool. Serve with whipped cream or frost top with cream cheese frosting. Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown, NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Joyce's Chicken Wings Categories: Kohl, Main dish, Poultry, Kooknet Yield: 1 servings Chicken Wings Flour Salt & Pepper Crisco shortening Cut each wing into three sections (I throw away the tiny meatless part). Skin the "drumsticks" and cut away excess skin and fat/feathery edges of the "double-bone" sections. Salt and pepper both sides of each piece. Put some flour into a bowl (with a lid that fits it). Add salt and pepper. Dump all the chicken pieces into the flour, put the lid on tightly, then shake to thoroughly cover each piece of chicken. You can cook right away, but I usually refrigerate the chicken for a couple of hours to allow the flour to get sticky. Then pull apart the pieces, add flour and shake again while my Crisco is getting hot. Deep fry the pieces in Crisco shortening...add enough Crisco to a skillet to be about 1/2" deep. Serve while hot with side dishes of hot sauce...my favorite recipe is my own...contained in: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl Kook-Net: ■ THE IMPROV BBS ■ Kook-Net Hub ■ (602)991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Quick Chicken Wing Sauce Categories: Kohl, Sauces, Kooknet Yield: 1 servings 1 c Medium or Hot Salsa/Picante 3 tb Honey 1 tb Lemon juice Red Devil Hot Sauce Dry Mustard Measurements are not exact! You'll have to experiment until you get the taste YOU want. For a small amount of this sauce, start with one cup of Salsa. Add about 3 T honey, 1 T lemon juice (don't need this, but it adds some tartness), and a few shakes of Red Devil hot sauce (or Tabasco). Instead of Red Devil or Tabasco, use dry mustard which doesn't "take over" the sauce as much as Red Devil or Tabasco. Mix well. Taste. If not hot enough, use Hot Salsa or Hot Picante and/or add more Red Devil. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl Kook-Net: ■ THE IMPROV BBS ■ Kook-Net Hub ■ (602)991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bean Salad Categories: Kohl, Salads, Kooknet Yield: 1 servings 1 cn Green beans; French style 1 cn Red kidney beans; rinsed 1 cn Yellow wax beans; drained 1/2 c Vinegar 1/2 c Onion; rings 1/2 c Green pepper; chopped 1/2 c Oil 3/4 c Sugar Salt & Pepper Use #2 cans of green beans, kidney beans and wax beans. Into a large bowl, mix the beans together. Make the dressing (rest of ingredients) and pour over the beans. Refrigerate overnight. Drain before serving. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl Kook-Net: ■ THE IMPROV BBS ■ Kook-Net Hub ■ (602)991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bing Cherry Salad Categories: Kohl, Salads, Kooknet Yield: 1 servings 2 cn Bing cherries; drained 1 c Pineapple tidbits; drain 1/2 lb Marshmallows 1/2 c Pecans 1 c Whipped cream 6 tb Pineapple juice 2 Eggs 2 tb Butter Cook the custard: Pineapple juice, eggs, and butter. Stir in the marshmallows until partly melted. Cool. Add whipped cream, then fruit and nuts. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl Kook-Net: ■ THE IMPROV BBS ■ Kook-Net Hub ■ (602)991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Anything's Better Than Sex Cake Categories: Cyberealm, Desserts, Cakes, Kooknet Yield: 1 cake 1 pk Devil's Food Cake Mix 4 Eggs 1/2 c Oil 1/4 c Water 1 ts Vanilla 1 pk Chocolate pudding mix [instant] 8 oz Sour cream 3/4 c Chocolate chips 3/4 c Pecans For the Frosting 1/2 c Melted butter 1 c Brown sugar [packed] Evaporated milk Powdered sugar Grease and flour 1 tube pan. Prepare the cake as directed on the package and using the the ingredients above. Bake 50-55 minutes at 350°. For the frosting. Combine all of the ingredients and Cook, stirring constantly until bubbles. add 1/4 cup evaporated milk, cook until smooth. Remove from heat and add enough powdered sugar to spreading consistency. After the cake has cooled spread the frosting on top and sides and serve. Source: Found while surfing the nets Reproduced for you in MM format 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: Bul-ko-kee or "Fire Beef" Categories: Cyberealm, Meats, Kooknet Yield: 2 servings 1 lb Thinly sliced sirloin 1/4 c Soy sauce 1/4 c Sugar 1 tb Minced garlic 1 ts Sesame oil 1/2 c Chopped green onions Mix soy, sugar. garlic, oil, and green onions in a mixing bowl. Add sirloin. Mix it all together by hand. Let marinate at least 1 hour, covered and refrigerated. Heat wok to high. Add a little more oil. Add meat mixture to the wok and cook at high until the meat is done. Serve over hot rice. **I often add vegetables such as onion, green peppers, or broccoli to the wok after the meat has begun cooking, so they will be cooked yet crisp. Source: Found while surfing the nets Reproduced for you in MM format 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: Kentucky Chicken coating Categories: Cyberealm, Poultry, Kooknet Yield: 1 batch 1 tb Celery salt 1 tb Onion Salt 1 tb Poultry Seasoning 1 tb Seasoning Salt 2 tb Baking Powder 1 1/2 ts Pepper 1 1/2 ts Paprika 1 1/2 ts Ginger 1/2 ts Thyme 2 ts Sweet Basil 1 ts Oregano 1 tb Garlic Salt 2 tb Dry mustard For every 2/3 cup of flour add 3 Tbsp. of spice mixture. Dip par-boiled chicken pieces (cooled) in flour mixture, then in egg and milk mixture, then shake in bag with flour mixture again. Deep fry till golden. (This recipe originally called for one to do the milk & egg thing, then deep fry till golden -then oven cook at 400F for 30 min.) Source: Found while surfing the nets Reproduced for you in MM format 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: Jalapeno Corn Casserole Categories: Casseroles, Cheese/eggs, Kooknet Yield: 4 servings 17 oz Corn, Canned 17 oz Creamed Corn, Canned 1/2 c Corn Meal 2 ea Eggs 6 tb Wesson Oil 1 ts Garlic Salt 2 ea Jalapenos, Chopped 1/2 ea Onion, Chopped 8 oz Cheddar Cheese, Shredded 1. Mix all ingredients together and pour in greased casserole. 2. Bake 40 minutes at 350°F. 3. Cover with cheese and put back in oven long enough for cheese to melt. Posted by Bob Hogan, Co-Moderator I-Link Cuisine,and Super-Sysop of Lucifer-Net/Byte Brothers, Wichita Kansas 316-554-0005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cannelloni (Stuffed Pasta) Categories: Casseroles, Meats, Kooknet Yield: 6 servings 1 1/2 c Flour 1 1/2 ts Salt 5 Eggs, slightly beaten 1 tb Salad oil Water, salted 1/2 c Onion, chopped 1 Garlic clove, medium,minced 1/2 ts Basil leaves, crushed 2 tb Butter or margarine 16 oz Tomatoes, chopped 11 oz Cheddar cheese soup 1/2 c Milk 1/2 c Parmesan cheese, grated 1 1/2 c Ricotta cheese 1/4 c Prosciutto (Italian ham) 1/4 c Hard salami, chopped 1. Combine flour and salt to a bowl; add 3 eggs and oil, mixing with a fork to form a firm dough. 2. Knead on lightly floured board until smooth, about 5 minutes. 3. Cover; let dough rest 5 minutes. 4. Roll dough into a 12 x 18-inch rectangle; cut into eighteen 4 x 3- inch rectangles. 5. Cover; let dough rest 1 hour. 6. Boil salted water in a large pan; cook rectanles of dough, a few at a time, 5 minutes, or until tender. 7. Rinse in cold water; drain on damp towel. 8. Meanwhile, prepare sauce: a. Cook onion, garlic and basil in butter in a saucepan until tender. b. Add tomatoes; bring to a boil. c. Reduce heat; simmer 30 minutes, stirring occasionally. 9. Pour 1 cup sauce in the bottom of 3-quart 13 x 9 x 2-inch baking dish. 10. To make filling: a. Combine soup, milk and Parmesan cheese in a bowl. b. Combine 1/2 cup soup mixture and remaining ingredients in a saucepan; cook, stirring, until thickened. 11. To make cannelloni: a. Spoon 2 tablespoons filling on narrow end of each piece of pasta; roll up. b. Place roll-ups, seam-side down, in a baking dish; spoon remaining soup mixture and sauce over cannelloni. c. Bake in preheated 350°F. oven 30 to 35 minutes, or until hot. 12. Serve with additional Parmesan cheese. Posted by Bob Hogan, Co-Moderator I-Link Cuisine,and Super-Sysop of Lucifer-Net/Byte Brothers, Wichita Kansas 316-554-0005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chuck Wagon Goulash Categories: Casseroles, Beef, Main dish, Kooknet Yield: 12 servings 2 lb Ground beef 1 tb Salad oil 1 lg Onion, chopped 1/4 c Cilantro, chopped fine 2 ea Celery stalks, chopped 4 lg Tomatoes, chopped 3 ea Jalapeno's, chopped 2 cn Red beans, drained 10 oz Package spaghetti, cooked 1 tb Cayenne Pepper Salt to taste Pepper to taste 1 tb Chili powder 2 c Parmesan cheese 1. Brown ground beef lightly in oil; add onion and celery and cook until onion is yellow and celery is soft. 2. Add beans, tomatoes, cilantro, jalapeno's and spaghetti and seasoning; place in a 9 1/2 x 13-inch casserole. 3. Bake at 350°F until hot and bubbly. 4. Grated cheese may be put on top last 15 minutes of baking. Posted by Bob Hogan, Co-Moderator I-Link Cuisine,and Super-Sysop of Lucifer-Net/Byte Brothers, Wichita Kansas 316-554-0005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Crispy Rattlesnake Coils Categories: Kohl, Appetizers, Kooknet Yield: 10 servings 1 Rattlesnake; cut in strips Flour Salt & Pepper Crisco PREPARATION Cut rattlesnake into 8" strips about 1/4" thick. Salt and pepper lightly. Put flour into a container that can be covered. Add strips. Shake. Refrigerate for about two hours. This will allow the flour to become sticky and while the Crisco is heating in a deep fryer, pull the pieces apart and re-flour the pieces again. Add flour if necessary. When the Crisco shortening is hot, add only enough snake strips so that all pieces are covered by the hot grease. Fry until golden brown. Dump into a container that has been prewarmed in the oven. Continue frying the rest of the rattlesnake strips. NOTE: The fried rattlesnake strips will appear to be coiled! SERVING Use a basket lined with a cloth napkin. Add the fried, coiled snake pieces. Cover with the napkin. REMARKS This is an untested recipe! Directions are duplicated from a restaurant in Phoenix, Arizona Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hot Cheese/Beef Dip Categories: Kohl, Appetizers, Dips, Kooknet Yield: 1 servings 2 c Cheese soup 1 cn Tomatoes & chili peppers 1/2 cn Green chili peppers - Ortega, blue 4-oz can 1/2 cn Salsa - Yellow can 1 md Tomato; chopped 1 c Shredded cooked roast Corn chips Combine all ingredients. Simmer in a fondue pot until bubbly. Serve with corn chips. If too thin, thicken it with flour and water. Remark: The roast is optional. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Kathylene's Carrot Cake Categories: Kohl, Desserts, Cakes, Kooknet Yield: 1 servings 1 1/2 c Cooking oil 2 c White sugar 4 Eggs; beaten 2 c Flour 2 ts Cinnamon 2 ts Baking soda 2 ts Baking powder 3 c Carrots; grated 1 c Pecans; chopped Beat together: Oil and sugar. Add eggs and beat well. Sift flour, cinnamon, soda and baking powder. Blend with eggs mixture. Fold in carrots and nuts. Bake in pre-heated 350 degree oven for 1 hour in a well greased pan. If you you layer cake pans, bake 30 minutes. Frost with Cream Cheese Frosting. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes From the Kitchen of Joyce & Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cream Cheese Frosting From Joyce Kohl Categories: Kohl, Cakes, Kooknet Yield: 1 servings 1 pk Cream cheese (8-oz) 1/4 lb Butter or oleo 1 lb Powdered sugar 2 ts Vanilla Soften cream cheese at room temperature. Blend all ingredients together until smooth enough to spread on a cooled cake. NOTE: Especially good on a Carrot Cake Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Ellen's Cheese Cake Categories: Kohl, Desserts, Cakes, Kooknet, Cheesecake Yield: 1 servings 1 1/2 c Graham cracker crumbs 2 tb Sugar 1/2 Stick butter, melted 1 lb Cream cheese, softened 1 c Sugar 5 Eggs, separated 1 pt Sour cream 1 ts Vanilla 1/2 ts Lemon extract CRUST: Mix together crumbs, sugar, and butter. Press into a 9" spring pan FILLING: Cream together cream cheese and sugar. Add 1 egg yolk at a time, then add sour cream and extracts. Beat egg whites stiffly and fold into mixture. Bake in a 325 degree pre-heated oven for 1 hour. Turn oven off and leave cake in the oven another hour. Open oven door and leave cake in oven a half hour longer. Remove from oven and cool. Posted by Joyce Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Clem's Chicken Mozzarella Categories: Kohl, Main dish, Poultry, Kooknet Yield: 3 servings 3 Chicken breasts, skinned Black pepper Lemon pepper Garlic salt Olive oil 1 md Onion; chopped 3 Celery; stalks 2 Green pepper rings (1/4") Catsup Barbecue sauce Mozzarella cheese Chicken Lightly pepper breasts with black and lemon peppers. Then lightly sprinkle garlic salt on top. Roll each piece in flour. Fry in olive oil until ==lightly== browned. Sauce Saute in butter: Onions, celery, green pepper. Simmer while chicken is frying. Into a clean skillet, place the chicken breasts. Cover with catsup, then about half as much barbecue sauce. Spoon vegetables on top. Cover each breast with 1/8" slices of Mozzarella. Cover, then simmer 1 hour. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A collection of Recipes from the Kitchen of Joyce and Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM