The Melting Pot 2.0/The Melting Pot 2.0.iso/rdytrd/mealm93.txt

Text File | 1995-09-07 | 257KB | 4,824 lines

PRODIGY(R) interactive personal service         01/26/93         7:32 AM

         FOOD AND WINE CLUB
TOPIC:   APPETIZERS
TIME:    01/18  7:33 AM

TO:      RICHARD BURKE   (JCPK03A)
FROM:    LORI NORMAN   (RFHH52E)
SUBJECT: HONEY MUSTARD DIP

Patti..try this:    HONEY MUSTARD DIP
                    ~~~~~~~~~~~~~~~~~
 1/4 c. Heinz 57 Sauce         2 tbsps. honey
 1/4 c. prepared mustard
    Combine all ingredients; blend well.
    Serve as a dipping sauce for ham or cheese cubes,
chicken nuggets, pretzels or bread sticks. Makes about 1/2 c
PRODIGY(R) interactive personal service         01/26/93         7:33 AM

         FOOD AND WINE CLUB
TOPIC:   APPETIZERS
TIME:    01/19  7:16 AM

TO:      RICHARD BURKE   (JCPK03A)
FROM:    SHERILYN SCHAMBER   (JHXX93B)
SUBJECT: HONEY MUSTARD DIP

Richard, I these will be of help to you. Here's 5 for you to
try. :)

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

     Title: HONEY MUSTARD DRESSING   PNNF33B
Categories: Salad dres
  Servings:  1

      3 T  Cider vinegar
      3 T  Honey
      6 T  Mayonnaise
           Salt
      1 T  Dijon mustard
      1 T  Onion; minced finely
  1 1/2 T  Parsley; chopped
    3/4 c  Vegatable oil
  paper tent. Microwave on HIGH 20 minutes. Turn dish;
  microwave on HIGH 20 Place chicken in a microwave-safe
  13x9x2" baking dish. Cover with a waxed pepper and
  garlic powder; sprinkle evenly over entire surface of
  chicken. secure with picks, tie legs together. In
  small bowl, combine paprika, salt, mixture under skin
  on each side. Spoon rice mixture into chicken
  cavities; well. Carefully loosen skin from breast
  meat. Spread 2 tablespoons butter not melted. Stir
  lemon juice, tarragon, rosemary and thyme into butter;
  mix

-----
PRODIGY(R) interactive personal service         01/26/93         7:33 AM

         FOOD AND WINE CLUB
TOPIC:   APPETIZERS
TIME:    01/19  7:16 AM

TO:      RICHARD BURKE   (JCPK03A)
FROM:    SHERILYN SCHAMBER   (JHXX93B)
SUBJECT: HONEY MUSTARD DIP

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

     Title: HONEY-MUSTARD DRESSING..TYPE 2...VXRF36B
Categories: Salad dres
  Servings:  1

    1/2 c  Vinegar; white, wine
      2 T  Lemon juice; fresh
      2 t  Parsley; finely chopped
      2 t  Onion; chopped
      1 t  Dijon mustard
      1 t  Honey
           Pepper; ground
    1/3 c  Vegetable oil

  Melt butter, cook onion till soft and add gr. chuck.
  sugared grapes, if desired. From McCall's Cookery, No.
  1 thermometer registers 170F. Let chicken stand 10
  minutes; garnish with minutes more, or until leg moves
  easily at joint or microwave-safe meat

-----
PRODIGY(R) interactive personal service         01/26/93         7:33 AM

         FOOD AND WINE CLUB
TOPIC:   APPETIZERS
TIME:    01/19  7:16 AM

TO:      RICHARD BURKE   (JCPK03A)
FROM:    SHERILYN SCHAMBER   (JHXX93B)
SUBJECT: HONEY MUSTARD DIP

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

     Title: Honey-Mustard Dressing vxrf36b
Categories: Salad dres
  Servings:  1

--------------------LIZ JONES (VXRF36B--------------------
      1 c  Mayonnaise
    3/4 c  Vegetable oil
    1/2 c  Honey
    1/3 c  Vinegar
    1/4 c  Onion, finely chopped
    1/4 c  Parsley, chopped fresh
    1/4 c  Prepared mustard
      1 T  Sugar
    3/4 t  Salt

  Position knife in food precessor bowl; add all
  ingredients, and process until smooth. Cover and chill
  4 hours. Serve dressing over salad greens. Yields: 3
  cups. Casa Blanca, Spokane Cooks! Northwest, he
  Community Canyers Foundation Of Spokane, WA. From A
  1991 Hometown Collection, America's Best Recipes.

-----

Says for salad, but hey, why not chicken too?!
PRODIGY(R) interactive personal service         01/26/93         7:34 AM

         FOOD AND WINE CLUB
TOPIC:   APPETIZERS
TIME:    01/19  7:16 AM

TO:      RICHARD BURKE   (JCPK03A)
FROM:    SHERILYN SCHAMBER   (JHXX93B)
SUBJECT: HONEY MUSTARD DIP

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

     Title: Honey-Mustard Dressing ddnn79c
Categories: Salad dres
  Servings:  1

----------------GARY & MARY WEYBACK DDNN79C----------------
    1/2 c  Vinegar; white, wine
      2 T  Lemon juice; fresh
      2 t  Parsley; finely chopped
      2 t  Onion; chopped
      1 t  Dijon mustard
      1 t  Honey
           Pepper; ground
    1/3 c  Vegetable oil

  Combine all ingredients in electric blender.  Cover;
  whirl until smooth, scraping down sides as necessary.
   Refrigerate until ready to use. Posted by Gary & Mary
  & formatted by Liz Jones (vxrf36b) 5/92.

-----
PRODIGY(R) interactive personal service         01/26/93         7:34 AM

         FOOD AND WINE CLUB
TOPIC:   APPETIZERS
TIME:    01/19  7:16 AM

TO:      RICHARD BURKE   (JCPK03A)
FROM:    SHERILYN SCHAMBER   (JHXX93B)
SUBJECT: HONEY MUSTARD DIP

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

     Title: Honey-Mustard Dressing djbx41b
Categories: Salad dres
  Servings:  1

------------------JANET MEERSMAN (DJBX41B------------------
      3 c  Mayonaise
    1/2 c  Sugar
    1/2 c  Honey
    1/4 c  Grey Poupon mustard
    1/4 c  Vinegar; white
      1 T  Onion powder
      1 c  Oil
           Parsley; fresh/dried

  Combine all ingredients with wire wisk, except oil.
   Whip, until well blended.  Next blend in oil. Chill
  at least 1 hour before serving.  Makes 4 cups.

-----

PRODIGY(R) interactive personal service         01/13/93         9:48 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/10  9:39 AM

TO:      DEBBIE FORRESTER   (DBWB41B)
FROM:    PAT REYNOLDS   (SCHX72B)
SUBJECT: B/M SOURDOUGH START

Hi Debbie,
From Donna German's The Bread Machine Cookbook III:
Sourdough Starter: 2 c lukewarm (baby bottle) water or milk
                   2 c bread or unbleached all purp. flour
                   2 - 1/2 tsp (1 pkg) yeast
Cover bowl and allow to sit in a warm, draft-free location
for 4 to 7 days, gently stirring once a day.  You may notice
the mixture bubbles and may even overflow the bowl; this is
an indication of the fermentation going on.  It is also
common for the starter to bubble up and then collapse if
moved or jarred somehow.  A sour smelling liquid may form on
top of the starter which may simply be stirred back into the
starter prior to use.  Stir with wooden or plastic spoon. To
use your starter, simply remove the amount called for in the
recipe and add to the other ingredients.  Replace the amount
removed with equal amounts of water/milk and
bread/unbleached all purp. flour.  Donna always uses bread
flour. For example, if one cup of starter is used in your
recipe, stir one cup of water and one cup of flour back into
the mixture; this is called "feeding" your starter.Allow the
starter to sit in a warm, draft-free location for
approximately 24 hours after which time it may be used again
or refrigerated.  A starter MUST be used at least once a
week; or remove one cup a week and feed as usual.  IF this
is NOT done your starter will become rancid.  Should you be
away from your starter for a period of time, you can freeze
it and then thaw it in the refrigerator upon your return. As
soon as it is thawed, it may be fed as above. The longer the
starter is used, the stronger it becomes in flavor. >>>>>>>
This particular volume of Donna German's books has some
excellent recipes for Sourdough breads.  I will post a
recipe for you in the next post.  pat
PRODIGY(R) interactive personal service         01/13/93         9:48 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/10  9:39 AM

TO:      DEBBIE FORRESTER   (DBWB41B)
FROM:    PAT REYNOLDS   (SCHX72B)
SUBJECT: B/M SOURDOUGH START

Hi Debbie, From Donna German's Vol. 3 - this recipe is for
the Sanyo Machine:
Sourdough Onion Rye:
1/2 c starter
1/3 c water/milk
1/4 c diced onion
1 TBSp vegetable oil
2 TBSp molasses
1/2 tsp salt
2 tsp. caraway seeds, optional
1 to 2 TBsp vital gluten
1/2 c rye flour
1 - 1/2 c bread flour
1 tsp yeast

Happy baking, pat
PRODIGY(R) interactive personal service         01/13/93         9:51 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/13  9:28 AM

TO:      LINDA WELLS   (KDNF57A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: B/M-PEPPERONI/CHEESE

Hi Linda...I have a DAK recipe for Cheese bacon..don't know
why you  couldn't substitute pepperoni...
---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: CHEDDAR & BACON
Categories: Breads Breadmaker
  Servings:  9
           -CHRISTINE ERICKSON MMVH58B
  2 1/2 t  Yeast
      3 c  Bread flour
    1/2 t  Salt
      1 T  Sugar
  1 1/3 T  Butter
      1 c  Milk
----------------ADD FOLLOWING 1ST KNEADING----------------
    2/3 c  Shredded cheddar cheese
    2/3 c  Cooked, crumbled bacon
Add ingredients according to your machine's directions.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/13/93 08:18 am
PRODIGY(R) interactive personal service         01/13/93         9:55 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/13  7:56 AM

TO:      ALL
FROM:    FLORA RINK   (MFSS86C)
SUBJECT: BREAD BY HAND?

Hi, I developed this bread recipe many years ago (35) and
have found that it is a never fail recipe. I don't have a
bread/maker but do use my Kitchen Aid.  Try this recipe, I
think you will like it.

Flo's Old Fashion Homemade Bread
3 pgs. yeast
1 c. lukewarm water
1 t. sugar
2 c. scalded milk, cooled
2/3 c. margarine, melted
3/4 c. sugar
4 tsp. salt
2 eggs
10 to 12 c. bread flour

Scald mild and add melted margarine.  Let cool.  Soften
yeast in cup of lukewarm water.  Ad 1 t. sugar to yheast.
Let yeast/water sit for 1 min.  Add eggs, 3/4 c. sugar and
salt to cooled milk.  Add yeast mixture.  Add flour, a
little at a time, until you have a thick dough.  Let rest 10
minutes.  Knead 20 minutes. This dough can be kept covered
in refrigerator and pinched off every day for rolls for
dinner, or divide into 5 portions and form into loaves.  Let
rise and bake at 350 degrees for 20 to 25 minutes.  Remove
from pans and glaze top with melted margarine.  This recipe
can also be used to make doughnuts, cinnamon rolls, cinnamon
bread and coffee cake.
....>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
When I was very young and would get angry with my family, I
would make a batch of bread and knead the H""""""" out of
the bread.  That way I got rid of my anger and the family
would enjoy the bread.  So everyone would win.   flo
PRODIGY(R) interactive personal service         01/13/93         9:57 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/11  7:18 PM

TO:      MARGARET MILLS   (MRDR51B)
FROM:    BETH KATCHER   (BRTG26A)
SUBJECT: DEDE'S BUTTERMILK

Here it is.  I hope you enjoy it as much as our family.

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

     Title: Dede's Buttermilk Bread
Categories: Breads, Breadmaker
  Servings:  1

    7/8 c  Buttermilk or
      3 T  Dry buttermilk powder and
    7/8 c  Water
           (for Welbilt/Dak machines
           Add 1 T more buttermilk)
      2 c  Bread flour
      1 t  Salt
      1 T  Butter or margarine
      2 T  Honey
    1/4 t  Baking soda*
  1 1/2 t  Red Star active dry yeast

  * Prodigy "research" has shown that if using powdered
  buttermilk we should omit the baking soda.

  Place all ingredients in bread pan, select Light Crust
  setting, and pres Start.

  From Bread Machine Magic by Linda Rehberg and Lois
  Conway.
-----
Beth in Newton, MA
01/11/93 07:11 pm
PRODIGY(R) interactive personal service         01/13/93         9:58 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/10  6:59 PM

TO:      BOB HUFF   (NGMJ68A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: FRENCH PANCAKE HELP

Hi Justine...here are several of Susan Aaronson's recipes; a
GREAT cook..
---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: REGULAR CREPES
Categories: Desserts
  Servings:  2

           -Susan Aaronson
      2    Eggs, beaten
      1 c  Milk
      1 c  Flour
      1 tb Melted butter
    1/8 ts Salt

   Add milk to beaten eggs and whisk together. Gradually
  add the flour, whisking constantly until mixture is
  smooth. Add butter and salt. The mixture should be the
  consistency of heavy cream. Set a strainer over a bowl
  and pour the batter into the strainer. This will
  insure a smooth crepe batter.

   Posted on $P DESSERTS & SWEETS on 01/04 by SUSAN
  AARONSON (PSTT79C)

   MM by Cathy Svitek

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

     Title: DESSERT CREPE BATTER
Categories: Desserts
  Servings:  2

           -Susan Aaronson
      2    Eggs
    1/3 c  Milk
    1/3 c  Water
      3 tb Grand Marnier
           -(or any other liqueur
           -of your choice)
    3/4 c  Flour
      1 tb Melted butter
      2 tb Sugar
PRODIGY(R) interactive personal service         01/13/93         9:58 AM


   Put eggs, milk and water into a bowl and whisk until
  combined. Gradually add the flour, whisking constantly
  until the mixure is smooth. Add the liqueur and the
  butter and whisk atain. Put a strainer over a bowl and
  pour the batter into the strainer, insuring a smooth
  batter.

   Posted on $P DESSERTS & SWEETS on 01/04 by SUSAN
  AARONSON (PSTT79C)

   MM by Cathy Svitek

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 06:52 pm
PRODIGY(R) interactive personal service         01/13/93        10:02 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/12  7:22 AM

TO:      GENE WEISHAN   (CBXW57A)
FROM:    SHELBY APFFEL   (JXPF23A)
SUBJECT: HARD ROLLS

Hi Gene,
  We, too, like hard rolls and they aren't easy to find.  I
have adapted a recipe from "The Joy of Cooking" and my
husband thinks they come closer to real hard rolls than
anything else we've been able to find around central
Virginia.  I hope these come close to what you're looking
for.                               [more]
         HARD OR VIENNA ROLLS  (makes 16)
  1/4 cup warm water (105~-115~F)
  1 pkg active dry yeast
  Pinch of sugar
  1 cup warm water (120~-125~F)
  1 Tbsp. sugar
  1 tsp. salt
  2 Tbsp. shortening, softened
  2 egg whites, stiffly beaten
  4 cups bread flour, sifted
  Cornmeal
  Optional glaze: 1 egg yolk + 1 Tbsp. water, beaten
                    together.

  Sprinkle the yeast and sugar over the 1/4 cup of warm
water. Let mixture stand for 3 to 5 minutes, until
dissolved. Combine the 1 cup of warm water, tablespoon of
sugar, salt and shortening, and the dissolved yeast mixture.
Fold in thoroughly -- but lightly -- the stiffly beaten egg
whites. Add enough of the sifted bread flour to make a soft
dough. Knead with dough hook for about 10 minutes or until
smooth and elastic. Transfer to floured pastry cloth and
knead a minute or so, adding more flour, if needed, for easy
handling.
  Grease a large bowl and place dough in bowl, turning to
lightly grease surface. Cover with plastic and let rise in a
warm (85~F) place until double in bulk, about 1 hour. Punch
down and let rise again until about double in bulk, about 1
hour. After second rising, punch dough down and knead for
about one minute. Cover dough and let it rest for about 10
to 15 minutes before shaping.
  Divide dough in half, then continue halving pieces of
dough until there are 16 equal pieces. Shape each piece of
dough into an oblong roll and place about 3 to 4 inches
apart on a baking sheet sprinkled with cornmeal. Cover with
a cloth and let rise for about 45 to 50 minutes in a warm
place.
PRODIGY(R) interactive personal service         01/13/93        10:02 AM

  Preheat oven to 450~F. If desired, lightly brush rolls
with the egg yolk glaze, then bake for about 25 minutes or
until they are a rich golden brown.

  These rolls freeze well!  To thaw, defrost a couple of
rolls in a plastic bag in microwave for about 90 seconds on
DEFROST setting (on mine, it's a Power Level 3 setting).
Then pop them in a toaster oven at 250~-300~F for a minute
or two to re-crisp the crust.
                    # # # # # # #
  Don't know if this is quite what you're looking for, but
they're the closest thing we've found!

  Shelby in Virginia    1/11   9:55pm EST
PRODIGY(R) interactive personal service         01/13/93        10:03 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/09  6:18 PM

TO:      KENNETH FELLAND   (VTWJ65A)
FROM:    JUNE ZIMMERMAN   (RSFM92A)
SUBJECT: KITCHENAID - HELP!!!

The Kitchenaid people offer a wonderful cookbook by mail.
Same format as, but much larger than, the one that comes
with the machine. The heating pad is laid on a countertop,
and a towel on that, the bowl of bread dough is placed on
this and covered with a towel, be sure that the pad does not
get too hot, low only. A wonderful book about breads and
other things is, 'Laurel's Kitchen'. The sequel to that book
is even better, as regards bread baking. Most of the
techniques covered by this book are easily accomplished by
the average citizen. But on the other hand, you can get as
far into the finer points as you like. I can't wait to try a
'desem' but I have to wait untill I can find the right area
in my house to keep it at 50 degrees year round. It's like a
sourdough starter but better.
I have only been at this for five years or so, so I can
easily remember the trials and tribulations of just starting
out. And the joys of success!!!!!!!!!!!!!
                                         JLZ
PRODIGY(R) interactive personal service         01/13/93        10:05 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/13  9:28 AM

TO:      NANCY ENGEL   (KGNN59A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: MASHED POTATOE DOUGH

Good Morning Nancy...this recipe is from Donn German's
book. I haven't tried it yet but it looks like the answer to
your search...
---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: POTATO BREAD
Categories: Breadmaker Breads Brunch
  Servings:  1
           -GAYE LEVY DTXT63A
------------------------MEDIUM LOAF------------------------
    3/4 c  Mashed Potatoes
    3/4 c  Potato water
  2 1/4 T  Vegetable oil
    3/4 t  Salt
      1 T  Sugar
  1 1/2 c  Bread flour
  1 1/2 c  Whole Wheat flour
  1 1/2 t  Yeast

  This recipe is from Donna German's Book II. She states
  that you may substitute bread flour for the whole
  wheat flour. Also; Dick Bequette (PKMP64A) posted
  privately that he cut back the whole wheat flour by 1
  cup (and added bread flour) plus added 1/3 cup of
  sunflower seeds. He said it was terrific.... German
  Book II)

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

     Title: POTATO BREAD
Categories: Breads Breadmaker
  Servings:  9

           -CHRISTINE ERICKSON   (MMVH58
      1 pk Yeast
      3 c  Flour
      2 T  Sugar
      1 t  Salt
    1/4 c  Butter
    1/2 c  Prepared instant potatos
  1 1/4 c  Hot water, 120-125 degrees

PRODIGY(R) interactive personal service         01/13/93        10:05 AM

Follow the direction of your machine
-----

Enjoy!!! * Elaine/FRAMINGHAM * 01/13/93 08:47 am
PRODIGY(R) interactive personal service         01/13/93        10:06 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/10  7:00 PM

TO:      MARY WALMAR   (NKJF28B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: MUFFINS

Here are two...one with bananas and the other I mentioned.
---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: BANANA-GINGER BRAN MUFFINS
Categories: Muffins, Fruits, Brunch
  Servings: 10
           -EDWARD GOLDEN   (DRRK58A)
           -preparation time 15 minutes
  1 1/2 c  Ripe banana; mashed
           -(about 3 large bananas)
      2 ts Baking powder
    1/2 ts Baking soda
      2    Egg whites
    1/2 ts Salt
    1/2 c  Light brown sugar; plus
      2 tb Light brown sugar
    1/2 c  Oat bran
      1 ts Ground ginger
      1 tb Margarine; melted
    1/4 c  Crystallized ginger
           -finely chopped
      1 ts Vanilla extract
           Peel of 1 lemon
           -Grated
    1/4 c  Golden raisins
    3/4 c  All-purpose flour
      1 tb Powdered sugar
    3/4 c  Whole-wheat flour
      1 tb Lemon juice
---------------------DATA PER SERVING---------------------
    203 x  *Calories
     46 x  *Gm Carbohydrates
           *Gm Monosat Fat
      4 x  *Gm Protein
    126 x  *Mg Sodium
           *Gm Polyunsat Fat
      2 x  *Gm Fat

  0       x  *Gm Saturated Fat 0 x *Mg Cholesterol

   1.  Spray muffin tins with a nonstick vegetable
  cooking spray; set aside.
   2.  With an electric mixer on medium-low speed
  combine the banana, egg whites, brown sugar, melted
PRODIGY(R) interactive personal service         01/13/93        10:06 AM

  margarine, vanilla and lemon peel.
   3.  Sift together the all-purpose flour, whole-wheat
  flour, baking powder, soda, salt and ground ginger.
  Stir in the oat bran. Slowly add to the banana
  mixture, beating just to blend. Stir in the
  crystallized ginger and raisins
   4.  Spoon into the prepared muffin tins and bake in a
  preheated 375-degree oven 20 minutes or until the
  muffins test done. Remove the muffins from the tins
  and place on a cooling rack.
   5.  Stir together the powdered sugar and lemon juice
  to make a glaze. Immediately brush over the hot
  muffins. Let cool a few minutes before serving.
   Ed in Everett, WA.
   Formatted by Elaine Radis
   Posted on P* 12/92
 ---------
PRODIGY(R) interactive personal service         01/13/93        10:06 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/10  7:00 PM

TO:      MARY WALMAR   (NKJF28B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: MUFFINS

Here is the other...

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

     Title: GINGERBREAD MUFFINS
Categories: Muffins, Brunch, Holiday
  Servings: 12

           -JAMES FAUNCE   (MGFX39A)
      1 c  Shortening
      1 c  Sugar
      1 c  Molassas
      4    Eggs
      2 ts Baking soda
      1 c  Buttermilk
      4 c  All-purpose flour
      2 ts Ground ginger
    1/2 ts Cinnamon
    1/2 ts Cloves
    1/2 c  Pecans; chopped
      1 c  Raisins

  In a mixing bowl cream the shortening and sugar until
  light and fluffy. Stir in the molasses, then add the
  eggs one at a time beating well after each.

  Dissolve the soda in a cup with the buttermilk.  In a
  separate bowl combine the flour with the spices and
  add to the creamed mixture alternately with the
  buttermilk.  Stir in the pecans and raisins. Store the
  batter in an airtight container in the refrigerator.
  When ready to bake fill greased muffin cups 2/3 full.
  Bake in a 350 degree oven for about 20 minutes or
  until done.  To bake unchilled, reduce baking time to
  l5 minutes. Batter may be stored for several weeks in
  the refrigerator. Makes about 6 dozen muffins.

  This is one of my favorite muffin recipes -- even the
  kids love them!!
   Formatted by Elaine Radis
   Posted on P* JANUARY, 1993

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 06:55 pm
PRODIGY(R) interactive personal service         01/13/93        10:07 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/08  8:15 AM

TO:      ALL
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: R SOURDOUGH BREADS

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

     Title: SOURDOUGH SAN FRANCISCO BREAD
Categories: Breads, Sourdough
  Servings:  2

           NFXS18B
      1 tb Dry yeast
  1 1/2 c  Warm water
      1 c  Sourdough starter
      1 tb Sugar
    1/2 tb Salt
      2 tb Cider vinegar
  5 1/2 c  White flour
    1/2 ts Baking soda
           Yellow cornmeal

  In lg warmed bowl, sprinkle yeast over water, stir to
  dissolve and let stand until bubbly. Blend in starter,
  sugar, salt and vinegar. Gradually beat in 3 c of the
  flour. Beat at least 3 mins. Turn batter into a lg
  oiled glass or ceramic bowl, cover with towel and let
  rise in warm place 1 hr or until double in bulk.
  Combine 1 c of the remaining flour with baking soda.
  Stir batter down and add flour-baking soda mixture.
  Gradually add remaining flour to make a stiff dough.
  Turn out onto floured board and knead, adding
  additional flour only as needed to prevent sticking,
  approx 300 strokes of folding and turnin or until
  dough is smooth and elastic. Sprinkle a greased baking
  sheet with cornmeal. Form dough into 2 oblong loaves
  and place on sheet. Cover with towel and let rise in
  warm place 1 to 1-1/2 hr or until not quite double in
  size. With sharp razor, slash the tops of loaves
  diagonally. Mist with water and bake in 450 oven 10
  mins. Reduce heat to 400 and bake 35 mins longer or
  until bread tests done. For a harder crust, place a
  pan of hot water on bottom of oven and mist with water
  several times during baking. Remove pan of water after
  15 mins of baking. Turn out onto wire rack and cool.
  NOTE: If you like your sourdough very dar, remove the
  baked bread from the pan or sheet and place under
  broiler about 2 mins, or until rich brown in color.

PRODIGY(R) interactive personal service         01/13/93        10:07 AM

-----
Diana (:>)
51st state
BUZZY BUZZ
01/07 19:05PST
PRODIGY(R) interactive personal service         01/13/93        10:07 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/09  7:09 AM

TO:      ALL
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: R SOURDOUGH BREADS

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

     Title: SOUREST SOURDOUGH
Categories: Breadmaker, Sourdough
  Servings:  1

           -Gaye Levy ** DTXT63A
           -Revised on 9/17/92
  1 1/4 c  Sourdough starter
    1/2 c  Water
      3 c  Bread flour
      1 tb Olive oil
      2 tb Sugar
      1 ts Salt
      2 ts Yeast

  Set starter out on counter and bring to room
  temperature. Feed as you normally do and allow to
  become foamy and active. This will take 8 to 12 hours.

  Put all ingredients in the B/M and set on the dough
  cycle. When the cycle is complete, remove dough and
  squeeze out gases. Cover with a damp towel and let it
  rest for 20 or 30 minutes. (This rest period makes the
  dough more pliable.)

  Sprinkle corn meal on a board and shape dough into two
  cylindrical loaves. Place loaves on a cornmeal covered
  baking sheet or in a special "baguette pan" that can
  be purchased at a kitchen store. Cover again with the
  damp towel and put in the refer for 12 to 24 hours.

  Take dough out of the refer, sprinkle with water, and
  let it sit out until the loaves are fully risen. (They
  will usually rise a little in the refer, too.)

  Spray again with water then bake at 375 for 30 minutes
  or until brown and crusty. If you want a really crusty
  bread, spray the loaf with water every five minutes
  while baking. This harder to describe than it is to do
  ... and the results are worth it!

  PLEASE NOTE: Depending on the temperature, humidity,
  and the whim of the starter, the bread will vary from
PRODIGY(R) interactive personal service         01/13/93        10:07 AM

  batch to batch. Sometimes it is very sour and dense
  while other times it is mildly sour and fluffy inside.
  Each batch is unique...but it is always good. I found
  that using the special pan helped the baguettes keep
  their shape. The pan is well worth the fifteen bucks.

  You can also vary the flavor of the bread by using
  more or less sugar or by substituting 1 TBL of vinegar
  for 1 TBL of water. Another variation is to use flat
  beer instead of water in either the recipe or when
  feeding the starter.  (Be sure to separate your
  starter into two batches first so that you do not
  contaminate the orignal pot.)

  Everytime I share this recipe, I get notes saying this
  is the beat sourdough ever!

-----Diana (:>)51st stateBUZZY BUZZ01/08 19:20PST
PRODIGY(R) interactive personal service         01/13/93        10:08 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/09  7:54 PM

TO:      PETER MELLO   (CMJK72A)
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: R SOURDOUGH BREADS

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

     Title: ANOTHER SOURDOUGH STARTER
Categories: Breads, Sourdough, Starter
  Servings:  1

           Kyllikki Fuller

  Make a starter of 1 bottle stale beer with equal parts
  of flour. Let set as usuall until you have a sourdough
  starter (about 3 days) then mix 1 cup starter with 2
  cup warm water, 4 T sugar and 2-1/2 cups flour. Beat
  till smooth. Set in gas oven (turn off) and let sit 28
  hours. Beat in 3 eggs, 1 T salt, 1 Cup sour cream, 1/3
  cup bacon grease and enough flour to make a soft
  dough. (about 7-8 cups) knead till smooth. Let rise
  till doubled punch down and let rise again. Form into
  2 loves. Let rise. Bake 375 about 30 minutes. IT has
  taken anywhere from 3 hours to 12 hours to rise so
  hang in there. This was the sourest sourdough I'd ever
  eaten but it was to die for. from Kylli

-----
Diana (:>)
51st state
BUZZY BUZZ
01/09 16:41PST
PRODIGY(R) interactive personal service         01/13/93        10:09 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/09  7:54 PM

TO:      PETER MELLO   (CMJK72A)
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: R SOURDOUGH BREADS

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

     Title: HERMAN WHEAT'N'HONEY STARTER
Categories: Breads, Sourdough, Starter
  Servings:  1

           -Deborah Seckinger GDJF29B
      1 tb Ginger
    1/2 c  Honey;or brown sugar
    1/3 c  Warm water
      2 tb Dry yeast
      2 c  Milk
      1 c  Whole wheat flour
      1 c  Flour white;or unbleached

  Sprinkle ginger and 1 T honey or brown sugar over warm
  water. Sprinkle yeast over this and stir. Let stand in
  warm place about 10 minutes till doubled in size. Mix
  milk, rest of honey or brown sugar, flours into yeast
  mixture in a glass container about the size of a
  gallon pyrex jar. Stir, using only a wooden spoon,
  since metal objects will retard herman's growth. Leave
  the cover on lossely or place a glass plate over the
  top of the container. So Herman can breathe. Herman
  doubles, enen tripples at time of vigorous rising.
  Place Herman in a warm place overnight. Next day
  refridgerate, Lossely covered and stir each day. This
  is very important with wheat and honey starter as more
  gasses form in the container and are released during
  stirring. Formation of this gas may cause the starter
  to appear darker on the top than on the bottom. But
  this is okay. On the 5 th day measure out 1 cup herman
  for baking and another to give to a friend if you
  wish. Then feed what herman you have left thusly:
  FEEDING HERMAN 1/2 CUP WHOLE WHEAT
  1/2 C   WHITE FLOUR
  1   C MILK
  1/4 C HONEY;OR BROWN SUGAR
  1/4 T GINGER
  STIR WELL KEEP IN FRIDGE
  Formatted by Diana Lewis

-----
Diana (:>)
PRODIGY(R) interactive personal service         01/13/93        10:09 AM

51st state
BUZZY BUZZ
01/09 16:42PST
PRODIGY(R) interactive personal service         01/13/93        10:09 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/09  7:54 PM

TO:      PETER MELLO   (CMJK72A)
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: R SOURDOUGH BREADS

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

     Title: BASIC SOURDOUGH STARTER (WITH POTATO)
Categories: Breads, Sourdough, Starter
  Servings:  1

           -NFXS18B
           Lg baking potato peeled,cube
      1 c  White flour
    1/2 tb Active dry yeast
      1 ts Sugar

  Cook potato in water to cover until tender. Pour off
  liquid to measure 1 c, saving potato for other use.
  Let potato water cook to lukewarm. In a glass or
  ceramic bowl that has been scalded, place flour, yeast
  and sugar; add lukewarm potato water and stir in well.
  Cover with plastic wrap and pierce with fork to
  release gases. Place in a warm, draft-free location at
  an even 85F for 2 days; stir several times daily. (do
  not let sourdough starter rise above 95F because
  higher temp are favorable to less desireable
  microorganisms) Refrigerate until ready to use.
  Replenish with one c flour and 3/4 c water and let
  stand overnight or 12 hrs in a warm location before
  refrigerating again. When replenishing, add lukewarm
  water with flour. Starter should be at room temp when
  using in recipes, always after having stood 12 hrs
  from addition of replenishing flour and water. At
  least 1 c should remain to refrigerate.

-----
Diana (:>)
51st state
BUZZY BUZZ
01/09 16:43PST
PRODIGY(R) interactive personal service         01/13/93        10:09 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/09  7:54 PM

TO:      PETER MELLO   (CMJK72A)
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: R SOURDOUGH BREADS

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

     Title: WHOLE-WHEAT SOURDOUGH STARTER
Categories: Breads, Sourdough, Starter
  Servings:  1

           NFXS18B
  1 1/2 c  Whole wheat flour
      1 ts Active dry yeast
  1 1/2 x  Lukewarm water

  In a glass or ceramic bowl or jar that has been
  scalded, combine flour and yeast, add water and blend
  well. Cover with plastic wrap and pierce with fork to
  release gases. Place in a warm, draft-free location at
  an even 85F for 18-24 hrs; stir several times daily.
  Refrigerate until ready to use. If you have several
  starters, keep whole wheat separate from others to
  preserve its own distinctive flavor. Whole wheat
  starter does not have as much rising action as that
  made with white flour; you may have to plan longer
  rising times. To replenish, always use whole wheat
  flour.

-----
Diana (:>)
51st state
BUZZY BUZZ
01/09 16:44PST
PRODIGY(R) interactive personal service         01/13/93        10:10 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/09  7:54 PM

TO:      PETER MELLO   (CMJK72A)
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: R SOURDOUGH BREADS

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

     Title: WHOLE-WHEAT SOURDOUGH STARTER
Categories: Breads, Sourdough, Starter
  Servings:  1

           NFXS18B
  1 1/2 c  Whole wheat flour
      1 ts Active dry yeast
  1 1/2 x  Lukewarm water

  In a glass or ceramic bowl or jar that has been
  scalded, combine flour and yeast, add water and blend
  well. Cover with plastic wrap and pierce with fork to
  release gases. Place in a warm, draft-free location at
  an even 85F for 18-24 hrs; stir several times daily.
  Refrigerate until ready to use. If you have several
  starters, keep whole wheat separate from others to
  preserve its own distinctive flavor. Whole wheat
  starter does not have as much rising action as that
  made with white flour; you may have to plan longer
  rising times. To replenish, always use whole wheat
  flour.

-----
Diana (:>)
51st state
BUZZY BUZZ
01/09 16:45PST
PRODIGY(R) interactive personal service         01/13/93        10:10 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/09  8:02 PM

TO:      PETER MELLO   (CMJK72A)
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: R SOURDOUGH BREADS

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

     Title: BEER SOURDOUGH STARTER
Categories: Breadmaker, Sourdough, Starter
  Servings:  1

           -KYLLIKKI FULLER (BHHJ17B)
      1    Beer; flat
  1 1/4 c  Flour

  Mix well, let sit on counter 5-10 days, stir 3 x per
  day. When it begins to separate into creamy thick
  bottom and thin liquid top is ready to use in any
  sourdough recipe. I do have a good sour bread recipe
  if anyone needs it reposted... it's a killer for tang!
  Kylli KYLLIKKI FULLER (BHHJ17B) Reformatted by Elaine
  Radis
-----
hDiana (:>)
51st state
BUZZY BUZZ
01/09 16:47PST
PRODIGY(R) interactive personal service         01/13/93        10:10 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/07  9:42 PM

TO:      ALL
FROM:    PEGGY SEEVERS   (PDMT15A)
SUBJECT: R: CREAM CHEESE BRD

Here is the recipe for Cream Cheese bread from DG book I-
1/3 c milk
1 c cream cheese (I cube mine)
1/4 c margarine or butter
1 egg
3 T sugar
1 t salt
3 c bread flour
2 1/2 t yeast

I cook this on the light crust setting and if you want to
add choc chips, raisins or other dried fruits, use the
setting for adding these at the beep.

Enjoy!


Peggy
PRODIGY(R) interactive personal service         01/13/93        10:12 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/11  1:14 PM

TO:      MARIA SCALIA   (TBHF58E)
FROM:    KATHLEEN DECHELLIS   (FWPC44A)
SUBJECT: SOURDOUGH STARTERS

Maria,
  This a recipe that came from an old sourdough book that I
have had for years.  It sounds as though it might have that
tang that you are loofing for, as it is made with yogurt.

                  INGREDIENTS
    1 cup milk
    1 cup flour
    2 tbsps yogurt (low fat or plain unflavored - Dannon
             works best, as the culture is still alive)
Heat milk until it reaches 100 degrees.  Remove from heat
and stir in yogurt. Pour mix into a clean plastic container
& cover tightly. Let stand for 18-24 hours. Be sure to punch
hole in container lid to allow gases to escape. Mixture
should resemble consistency of yogurt.  A curd should form
and the mixture should not flow readily when container is
tilted. If a clear liquid rises to the top, you can
simply stir it back down.  IF LIQUID TURNS PINK, DISCARD!!!
After curd has formed, gradually stir in 1 cup flour into
the starter until smoothly blended.  Cover tightly and let
stand in a warm place (85 degrees), 'til mixture is full of
bubbles and has a good sour smell (2-5 days).  Again, if
clear liquid forms on top, it can be stirred back in.  Each
time you replenish starter, use equal amounts of warm milk
(100 degrees) and flour, cover and let stand in a warm place
overnight until full of bubbles.  Store in refrigerator.
Starter should always be at room temp before using.  Low fat
or skim milk can be used, as long as you are always
consistent with the type of milk used.

Hope this one is to your liking.

Thanks,
Kathy
PRODIGY(R) interactive personal service         01/13/93        10:13 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/09 12:59 PM

TO:      ALL
FROM:    JUDY CAMERON   (FTNG54A)
SUBJECT: 7-UP COFFEE CAKE

You need the 7-up sweet dough recipe which has already been
posted under this title to make this coffee cake

Rasberry Coil Coffeecake
*************************
1/4 recipe seven-up dough
1/3 cup rasberry preserves
1/2 cup powdered sugar
2 to 3 tsp. milk
Pre-heat oven to 375 degrees
Makes one  coffeecake

Divide dough into 6 pieces.  On a lightly floured surface,
roll each piece to an 18 inch rope.  Beginning at the center
of a greased large cookie sheet, make a loose swirl with the
first rope.  Add a second rope, overlapping about one inch
of the first one;  Coil second rope around first rope.
Continue adding the remaining ropes in the same manner
Spread preserves evenly over the dough.  Cover loosely with
wax paper; let rise in a warm place until double, about 30
minutes.  Bake at 375 degrees for 20 to 25 minutes until
golden brown.  Remove from cookie sheet and drizzle glaze on
warm coffeecake.  Serve warm.

Glaze
*****
1 cup powdered sugar
1 tsp. softened butter or margarine
1 to 2 Tbl. hot water or milk                     >>>>>>
In a small bowl blend all ingredients until smooth, pour
over warm coffeecake.

Enjoy
Judy Cameron
PRODIGY(R) interactive personal service         01/13/93        10:15 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/08  2:35 PM

TO:      ALL
FROM:    JUDY CAMERON   (FTNG54A)
SUBJECT: CINNABON AGAIN

This has got to the 5th or 6th posting of this recipe. Well
as I am in the midst of baking them again (can you smell
them?) I will repost the recipe as requested again.  Maybe
this should just stay here.

Cinnabon Rolls Best
******************
1/2  cup warm water
2 pkgs yeast
2 Tbl. sugar
1 ( 3-1/2 oz.) package instant vanilla pudding
1/2 cup margarine, melted
2 eggs, beaten
1 tsp. salt
8 cups of flour

In a small bowl, combine water, yeast, and sugar.  Stir
until dissolved.  Set aside.  In a large bowl, mix up
pudding according to package instructions.  To this add
melted margarine, eggs and salt.  Mix well.  Then add the
yeast mixture.  Blend well, gradually begin to add flour and
knead until smooth.  Place in a very large greased bowl.
Cover and let rise in a warm place till double in size.
Punch down and let rise again. Punch down.

Roll out dough on a very large floured surface. Dough should
roll out to a long rectangle about 34 x 21 inches in size.
Take 1 cup of melted margarine and spread over entire dough
surface.
In a small bowl mix together 2 cups of brown sugar and 6
tsp. of cinnamon. Sprinkle over top of dough. Roll dough up
very tightly. Measure every 2 inches and score lightly with
a knife.  Using a thread or string place under dough at each
scored line, bring thread up and over top of dough, criss
cross and pull string tightly to give a nice clean quick
cut. Take each roll into the palm of your hand and gently
pack the roll (this keeps it from coming apart during
baking).  Place each roll in a buttered baking pan and allow
to rise in a warm place.  Bake in a pre-heated oven for
15-20 minutes, DO NOT OVER BAKE. Frost rolls when still warm
Cream Cheese Frosting
*********************
8 oz. cream cheese softened
1/2 cup margarine, softened
PRODIGY(R) interactive personal service         01/13/93        10:15 AM

1 tsp vanilla
3 cups powdered sugar
about 1 -2 tbl. of milk, just to give it a little fluff.
Combine all ingredients and mix till smooth.  Spread on very
warm rolls
OPTIONAL: add finely ground nuts and or raisins into the
brown sugar and cinnamon mixture.  Enjoy Judy
PRODIGY(R) interactive personal service         01/13/93        10:18 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/10  7:21 AM

TO:      CAROLYN PETERSEN   (JHDF07A)
FROM:    STEPHANIE RAMSEY   (XDTB13B)
SUBJECT: CINNABON AGAIN

     Hi Carolyn !
                  The temperature for my Cinnamon Rolls is
350 degrees for 15- 20 mins,or til they just start to turn a
very light gold. My original recipe calls for 4 teaspoons,
not 6 teaspoons of cinnamon, but its really a matter of
preference.      Good Luck!!
                                   Stephanie in Ohio
PRODIGY(R) interactive personal service         01/13/93        10:18 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/09 11:08 AM

TO:      ALL
FROM:    JUDY CAMERON   (FTNG54A)
SUBJECT: CINNABON AGAIN

Since the cinnabon recipe has been such a big hit here on
*P* (thank you Stephanie). I thought of a variation that
some of you might try.  I think that I will probably have
all the ingredients on hand (most of the time) to bake the
C. Rolls except for the cream cheese.  With that in mind, I
thought of  making caramel sticky rolls with this dough
recipe. So instead of making the frosting one merely >>>>
makes a topping that is baked into the rolls. Here goes!

Caramel Sticky Rolls
*******************
prepare Cinnabon recipe up to the point of cutting and
shaping them. In a small saucepan or you can microwave this
combine the following:
1 cup butter or margarine
1 cup packed brown sugar
1/3 cup light corn syrup
1 cup coarsely chopped nuts (set aside nuts do not heat)
In a saucepan heat and stir until blended everything but
the nuts. Divide topping between the pans you are going to
use for the rolls (usually about three 9 x 13 baking pans).
and pour into the bottom of each pan.  Sprinkle the topping
with nuts and place rolls on top, continue with the
directions of Cinnabon rolls allowing rolls to rise, and
bake 15-20 minutes in a pre-heated oven of 350 degrees. When
done baking, cover with foil: invert onto racks, allow to
cool 1 minute; remove pans, and cool rolls.

Judy Cameron, Santa Cruz, Ca
PRODIGY(R) interactive personal service         01/13/93        10:19 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/11  4:26 PM

TO:      EVERETT VINCILL   (BGFS20A)
FROM:    LORI NORMAN   (RFHH52E)
SUBJECT: COLD BISCUIT PUDDING

             OLD-FASHIONED BREAD PUDDING
             ~~~~~~~~~~~~~~~~~~~~~~~~~~~
3 eggs, slightly beaten          1/4 c. butter
3 c. milk                        1/4 tsp. salt
3 c. crumbled day-old biscuits   1 tbsp. grated lemon rind
1/2 c. sugar                     1/4 tsp. nutmeg
1/2 c. raisins                                          >>>>
   Combine eggs and milk; mix well. Add crumbled biscuits
and next 5 ingredients; stir gently. Spoon mixture into a
greased 2-quart baking dish, and sprinkle with nutmeg.
   Place dish in a larger shallow pan; add water to depth of
1 inch. Bake at 350 degrees for 50 minutes, or until a knife
inserted in center comes out clean.
   Serve pudding warm with Rum Sauce. (Sauce recipes below)
               Yield: 6 to 8 servings.
____________________________________________________________
               Sauce Recipes----
                                Next Page---------------->>>
                      RUM SAUCE
                      ~~~~~~~~~
3/4 c. sugar                1/3 c. rum
1 tbsp. cornstarch          1/2 tsp. lemon juice
2/3 c. water                1 tbsp. butter or margarine
    Combine first 4 ingredients in a small saucepan; bring
to a boil. Cook 1 minute, stirring constantly. Add lemon
juice and butter; stir until butter melts. Serve warm.
                     RAISIN SAUCE
                     ~~~~~~~~~~~~
      1/2 c. water               1/2 c. orange juice     >>>
1/2 tsp. grated orange peel    1 tbsp. cornstarch
1/3 c. raisins                 1 dash allspice and 1 dash
2 tbsps. brown sugar                     salt.
   Boil until thick and bubbly. Serve over pudding.
                     LEMON SAUCE
                     ~~~~~~~~~~~
1/2 c. sugar            2 tbsps. butter
1 tbsp. flour           3 tbsps.fresh lemon juice
1/4 tsp. salt           1/2 tsp. vanilla
1/4 c. cold water       1 tsp. grated lemon rind
3/4 c. boiling water                                   >>>>>
    Combine sugar, flour and salt. Gradually stir in cold
water. Gradually stir in boiling water and cook 3 minutes,
or until smooth.
     Stir in remaining ingredients.
PRODIGY(R) interactive personal service         01/13/93        10:19 AM


                                     Gramma in Wisconsin.
PRODIGY(R) interactive personal service         01/13/93        10:20 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/11  9:13 AM

TO:      GERI SKINNER   (DMFD18B)
FROM:    ELLIE COLLIN   (CMKD93F)
SUBJECT: COOK'G W/QUILTS


 Good morning, Geri,

    I'm with you...nothing better than curling up with a
 GOOD (and pretty) cookbook, a cuppa tea and some ice box
 cookies! I recently cancelled my subscription to Better
 Homes and Gardens Cookbook Club. I saved a little (the more
 you buy, the bigger your discount gets). I quit because
 I have TOO MANY! I didn't buy just ANY book, it had to be
 one I was looking for in the first place. Until someone
 I love comes out with a new book, I won't sign up again.
 Here's the info you want:

               Better Homes and Gardens
               Cookbook Club
               P.O. Box 10632
               Des Moines   IA  50336-0632

 One thing I really liked about the BH&G club is the fact
 that they don't BUG you to buy books and they keep their
 records straight! I NEVER felt intimidated by them at all.
 I only sent one book back to them...they didn't give me
 any hassle and they credited my account right away. I
 highly recommend them if you're looking for the latest
 books at a discount.

 Ellie
PRODIGY(R) interactive personal service         01/13/93        10:21 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/11  7:53 PM

TO:      GERI SKINNER   (DMFD18B)
FROM:    CHARLES WALDRON   (KPJV65A)
SUBJECT: COOK'G W/QUILTS

Geri, A good source for "close out" cook books is
            EDWARD R. HAMILTON  BOOKSELLER
            FALLS VILLAGE, CT 06031-5000
Write for a listing. I've got a lot of interesting cook
books from him. Low shipping costs, low prices etc.
Some recent purchases; "The Wooden Spoon Dessert Book"
Published at $24.95, his price $7.95, "Craig Claiborne's
Southern Cooking", Pub @ $19.95, cost $8.95. Hundreds of
books of all subjects in his newspaper style listing.
  Highly recommended
                 Charles ----Berks County Pa
PRODIGY(R) interactive personal service         01/13/93        10:23 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/09 11:08 AM

TO:      ALL
FROM:    JUDY CAMERON   (FTNG54A)
SUBJECT: 7-UP SWEET DOUGH

This is a convenient refrigerator dough that can be made one
day and shaped and baked the next day, if desired. The 7-up
makes the dough more tender. Shape dough into any of the
four coffeecake recipes (to follow separately).

Seven Up Refrigerator Dough
**************************                             >>>
5 to 5 1/2 cups all purpose flour
2 packages of yeast
1/4 cup sugar
1 tsp. salt
1 cup 7-up
1/2 cup water
1/4 cup butter or margarine
1 egg
3 egg yolks

In a large mixer bowl, combine 2 cups of flour, yeast, sugar
and salt; mix well.  In a saucepan (or microwave) heat 7-up,
water, and butter until warm (120-130 degrees); butter need
not melt.  Add to flour mixture.  Add egg and yolks.  Blend
at low speed until moistened; beat 3 minutes at medium
speed.  By hand, gradually stir in enough remaining flour to
make a soft dough.  Knead on floured surgace until smooth
and elastic, 3 to 5 minutes.  Place in a greased bowl,
turning to grease top.  Cover with plastic wrap and foil.
Refrigerate 4 to 24 hours.  While dough is chilling, punch
down several times.  Remove desired amount of dough;
refrigerate remaining dough until needed, shape into any  >>
of the four following coffecake recipes that will be posted
under this subject.

Enjoy

Judy Cameron, Santa Cruz, Ca
PRODIGY(R) interactive personal service         01/13/93        10:24 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/06  3:05 PM

TO:      CATHY HAGAN   (DNMX40B)
FROM:    LORI NORMAN   (RFHH52E)
SUBJECT: CANDY BAR PIES??

                  HERSHEY BAR PIE
                  ~~~~~~~~~~~~~~~
1-9-inch baked pastry shell,       1-1/2 cups miniature
   or graham cracker crust.              marshmallows.
1- 7oz. Hershey's Milk Chocolate    1 cup chilled whipping
   Bar, broken into pieces.               cream.
 1/3 cup milk                 Sweetened whipped cream (Opt.)
    Prepare crust, set aside.
    In top of double boiler, over hot, but not boiling water
melt chocolate bar pieces with milk, stirring frequently.
Add marshmallows...stir until melted, and remove from double
boiler. Cool to room temperature.
     In a small bowl, beat whipping cream until stiff; care-
fully fold into chocolate mixture. Spoon into prepared
crust. Cover and freeze until firm. Garnish with sweetened
whipped cream.
      VARIATION: Instead of topping with whipped cream,
spread cherry pie filling over frozen pie     Gramma in Wis.
PRODIGY(R) interactive personal service         01/13/93        10:32 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/12  7:30 AM

TO:      MAIRA ORTIZ   (SRWD76A)
FROM:    ILENE MCHONE   (RXBH95B)
SUBJECT: ESKIMO COOKIES

Hi,
 I read your first request and thought I might have the
recipe, but didn't have time to look for it.  But now I have
time and found it!  We used to eat these as kids also.
               Eskimo Cookies
3/4 c. butter
3/4 c. sugar                                  >>>>>>>>>>>
3 tblsp. cocoa
1 tblsp. water
1/2 tsp. vanilla
2 c. rolled oats
  Mix sugar and cocoa.  Add butter, water, and vanilla. Mix
in rolled oats.  Refridgerate overnight.  Roll into balls
and roll in powdered sugar.

                              Ilene in Indpls.
PRODIGY(R) interactive personal service         01/13/93        10:36 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/10  7:04 PM

TO:      BETTY BOST   (MWGM63A)
FROM:    BETTE LELAND   (CGVH43B)
SUBJECT: KUMQUAT RECIPES?

I wish I had your kumquat tree!! I love kumquats and find
the preserved ones a delicious addition to any coffeecake
recipe. I have a delicious recipe which I clipped from
Sunset magazine several years ago--the filling calls for
prunes, apples and preserved kumquats. Here is a recipe I
have used to preserve kumquats:
                  Preserved Kumquats
1 qt. fresh kumquats
2 c. sugar
1 c. water
2 tbl. Cointreau or Grand Marnier
Prepare kumquats: Remove stem ends and leaves; discard.
Wash; drain well. Prick each kumquat several times with
small metal skewer. In medium saucepan, combine sugar and
water; over high heat, bring to boiling, stirring just until
sugar is dissolved. Reduce heat; simmer uncovered, 5 min.
Add Cointreau and kumquats; cook gently, uncovered, 30-40
min, or just until kumquats are tender. Remove from heat.
Ladle into 2 hot, sterilized 1 pt. jars. Cover; cool
completely. Label. Store in refrigerator. Makes 2 jars.

                           Bette...NM
PRODIGY(R) interactive personal service         01/13/93        10:37 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/12  7:32 AM

TO:      ALL
FROM:    BRENDA KRAMER   (TSXB95B)
SUBJECT: NUCLEAR FUDGE

1 box (1 lb.) 10x powered sugar
1/2 c. cocoa powder
1/2 c (1 stick) butter or oleo softened
1/4 c. plus 1 tbsp. milk
1 c. miniture marshmellows or 8 large marshmellows
Optional: 1/3 cup of peanut butter or to taste.
1 tbsp  vanilla
Makes approx. 64 1" squares

Melt the butter in a glass microwave safe bowl approx. 45
sec. on high power.  Remove from microwave and add all the
remaining ingredients and stir.  Put back into the microwave
on full power for approx. 2 1/2 min.  Mix well and pour into
a 8" square, buttered, baking dish.  Chill until set and
store in the refrigerator, or freezer if you are trying to
hide it.-----It's sooo good.
Beware-It's addictive.
Brenda Kramer
PRODIGY(R) interactive personal service         01/13/93        10:38 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/12  7:22 AM

TO:      LOU BUCCERI   (GKHG94A)
FROM:    KAREN MINTZIAS   (TCVC49A)
SUBJECT: ROCK CANDY-URGENT

Here's how we make it, Lou:

---------- Recipe via Meal-Master (tm) v7.04 (*P)

      Title: Rock Candy
 Categories: Candies
   Servings:  1

      1    Glass jar or drinking glass
      1    Piece of cotton string
      1    Pencil or stick
      1    Paper clip
           Food coloring (optional)
      1 c  Water
      2 c  Sugar
           Additional sugar

  Tie a short piece of cotton string to the middle of
  the pencil or stick. Attach a paper clip to the end of
  the string for a weight.  Moisten the string very
  lightly, and roll in a bit of sugar (this will
  "attract" the sugar crystals from the syrup to the
  string).  Place the pencil or stick over the top of
  the glass or jar with the string hanging down inside.

  Heat the water to boiling, and dissolve the 2 cups of
  sugar into it.  For the biggest crystals FAST, heat
  the sugar-water solution a SECOND time, and dissolve
  as much additional sugar as you can into it.  Add a
  few drops of food coloring to the solution if desired.

  Pour the solution into the prepared glass or jar and
  leave undisturbed for a couple of days.  Depending on
  how much sugar you were able to dissolve into the
  water, you should start to see crystals growing in a
  few hours to a few days.

-----

         Karen in Redondo Beach, Calif.    01/11/93 11:32 pm
PRODIGY(R) interactive personal service         01/13/93        10:39 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/13  9:34 AM

TO:      P MORTHLAND          (DSFG34A)
FROM:    NANCY SCANLON   (GRNJ17B)
SUBJECT: RR PIZZELLE

Dear P,
   Sorry you had to wait so long for a reply, but I haven't
been on this BB for a while. This Pizzelle recipe comes from
a true Italian family. It makes a huge amount of cookies,
but I think you will find that they go very fast !!! Please
enjoy the recipe and let me know how you like it.
      Nancy in Delaware
PIZZELLES
---------
12 eggs
3  cups sugar
2  tablespoons anise extract
1  lemon, juice and zest
1  orange, juice and zest
1  jigger whiskey
1  pound melted, cooled butter
1/2 teaspoon salt
2  teaspoons baking soda
7 1/2 cups flour
confectioners sugar for dusting

Beat the eggs. Gradually add the sugar and beat well.
Combine the cooled butter with the anise extract, orange
juice and zest, lemon juice and zest, and whiskey. Drizzle
into the egg mixture and mix thoroughly. Combine the flour,
salt, and baking soda. Add to the mix. You may not need all
of the flour mixture depending on the humidity of the day.
As you know it is more like a batter, so you don't want it
to thick. Preheat your iron according to directions included
with your pizzelle iron. Place 1 tablespoon of the batter in
the center of each depression. Press tightly for 15-20
seconds. Remove from the press when lightly browned. While
the cookies are still warm sprinkle with confectioners sugar
, if desired.

     Hope you enjoy the recipe and don't hesitate to write
of you have any questions.It makes about 12 dozen large
cookies.
PRODIGY(R) interactive personal service         01/13/93        10:40 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/13  7:51 AM

TO:      KATHRYN WALTERS   (DPRV61B)
FROM:    CHRIS STUDER   (RCPG36B)
SUBJECT: RR-MUFFIN DOUGH??

Hi Kathryn - I have a couple recipes - 1 bran, 1 zucchini.
The bran is excellent & will keep for 60 days.It makes a lot
1c boiling water    1/2qt buttermilk
1c 100% bran        2 1/2c flour
1/2c butter         1t salt
1 1/2c sugar        2 1/2t soda
2 eggs              2c All bran
Pour water over 100% bran & let it stand. Cream butter,
sugar, eggs,buttermilk.  Add to bran & water.  Mix together
remaining ingrts. and add to other mixture.  Spoon into cups
2/3 full and bake in 400 oven for 15-20 min. If not using
paper liners, grease the tins.  Unused batter can be kept in
fridge in plastic or glass for 60 days.
  The zucchini recipe will only last up to 5 days. If you'd
like this one, just post a reply & I'll get it to you.
               Happy Eats!
                         Chris
PRODIGY(R) interactive personal service         01/13/93        10:41 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/13  7:57 AM

TO:      KATHRYN WALTERS   (DPRV61B)
FROM:    LORI NORMAN   (RFHH52E)
SUBJECT: RR-MUFFIN DOUGH??

Kathryn...would LOVE to know what that was. Let's hope some-
one comes up with the recipe. Here's something I use that's
really handy:     MAKE AHEAD BISCUIT MIX
                  ~~~~~~~~~~~~~~~~~~~~~~
 8 cups flour                  8 tsp. sugar (optional)
 1/3 cup baking powder         1 cup shortning
 2 tsp. salt             Mix flour, baking powder, salt  >>>
and sugar in a large mixing bowl.
   Cut in shortening, using a pastry blender. Mixture should
resemble coarse cornmeal.

   Can be stored in an airtight container on a pantry shelf,
under normal conditions, or in the refrigerator...where it
will last longer.

TO MAKE BISCUITS: Add 1/3 cup milk to every cup of ready-
made  biscuit mix.(This will make 6 biscuits)  Bake at 450
degrees for 10 min.,or until nicely browned.   Gramma in Wis
PRODIGY(R) interactive personal service         01/13/93        10:41 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/12  7:28 AM

TO:      CHEER KOSAK   (VKCC08B)
FROM:    SUSAN GUNDERSON   (VNRG34B)
SUBJECT: RR-ROLO COOKIES

Hi!! My grandma makes these cookies every time she visits.
By the time she leaves we're all sick of them, but they are
soo very good! Do you by any chance have a good recipie for
oatmeal cookies?

      ROLO COOKIES
2 1/2 CUPS ALL PURPOSE OR UNBLEACHED FLOUR
3/4 CUP UNSWEETENED COCOA
1 tSP. BAKING SODA
1 CUP SUGAR
1 CUP FIRMLY PACKED BROWN SUGAR
1 CUP MARGARINE OR BUTTER, SOFTENED
2 tsp. VANILLA
2 EGGS
1 CUP CHOPPED NUTS (ANY KIND)
9 oz PACKAGE OF ROLOS
1 TBSP SUGAR
4 oz VANILLA-FLAVORED CANDY COATING, IF DESIRED
     Heat oven to 375. Lightly spoon flour into measuring
cup; level off. In small bowl, combine flour, cocoa and
baking soda; blend well.
     In large bowl, heat 1 cup sugar, brown sugar and
margarine until light and fluffy. Add vanilla and eggs; beat
well. Add flour mixture; blend well. Stir in half cup of
nuts. For each cookie, with floured hands, shape about 1
tablespoonful dough around 1 rolo, covering completely.In
small bowl, combine remaining half-cup nuts and 1 tablespoon
sugar. Press 1 side of each ball into nut mixture. Place,
nut side up, two inches apart on ungreased cookie sheets.
Bake at 375 for 7-10 minutes or until set and slightly
cracked. Cool 2 minutes; remove from cookie sheets. Cool
completely on wire rack.
     Melt candy coating in small sausepan over low heat,
stirring constantly until smooth. Drizzle over cookies.

Makes 4 dozen cookies if none are eaten by wandering hands!!
PRODIGY(R) interactive personal service         01/13/93        10:42 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/12  6:24 PM

TO:      JOHNNIE LAABS   (KFXB52A)
FROM:    LORI NORMAN   (RFHH52E)
SUBJECT: WHIP CREAM CAKE

Johnnie......      WHIPPED CREAM CAKE
                   ~~~~~~~~~~~~~~~~~~
1-1/2 c. cake flour            1 c.sugar
2 tsps. baking powder          1 tsp. vanilla
1/4 tsp. salt                  1 c. heavy cream
2 eggs
   Sift flour; measure; add baking powder and salt; sift >>>
again.
   Beat eggs until thick and lemon-colored; gradually beat
in sugar; blend well; add vanilla.
   Whip cream; fold into egg/sugar mixture.
   Fold in dry ingredients, sifting a little at a time, and
folding only enough after each addition to blend thoroughly.
   Pour batter into a greased square pan 8X8X2-inches.
   Spread with Coconut-nut Topping. (Recipe next page).
   Bake in a 350 degree oven about 35 minutes.
                        Topping
                                 Recipe  Next  Page------>>>
              BAKED COCONUT-NUT TOPPING
              ~~~~~~~~~~~~~~~~~~~~~~~~~
1/3 c. butter               1 c. moist shredded coconut
2/3 c. brown sugar          1/2 c. chopped nuts
   Cream butter; add brown sugar gradually; cream together
until light and fluffy. Add coconut and nuts.
   Spread over cake; bake cake as directed.
PRODIGY(R) interactive personal service         01/13/93        10:44 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/08  6:56 PM

TO:      ROBBIE SHELTON   (XXXJ77A)
FROM:    JUDY GARNETT   (PJXG05A)
SUBJECT: BLACK-EYE FOR ROBBIE

Hi Robbie,
   Just formatted a bunch of recipes for you and Joyce B.
Guess what ingredient is in them. <VBG>
   They are all from Southern Living Magazine. I found your
soup recipe in my db while I was looking. May try to make
some over the weekend. It's cool and rainy here today.
---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: BEST EVER PLAIN OLE PEAS (Black-eyes)
Categories: Vegetables
  Servings:  6

           -JUDY GARNETT PJXG05A
     16 oz Pkg. dried black-eyed peas
      6 c  Water
      4 sl Hickory-smoked bacon
      1 T  Salt
      1 T  Sugar
      1 T  White wine vinegar
    1/4 t  -Black pepper
    1/4 t  Garlic salt

    Sort and wash peas; place in a large Dutch oven.
  Cover with water 2 inches above peas; let soak 8
  hours. Drain. Add 6 cups water and remaining
  ingredients. Bring to a boil; cover, reduce heat, and
  simmer 1 1/2 hours. Yield: 6 cups.
    Source: Southern Living
-----
JUDY GARNETT a.k.a. the CRS Poster Child 01/08 06:36 pm
PRODIGY(R) interactive personal service         01/13/93        10:49 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/12 11:46 AM

TO:      JOYCE BURTON   (PDPP83A)
FROM:    C MINEAH   (HCPM52C)
SUBJECT: R-MM MANY MUSH SOUP

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

     Title: MANY MUSHROOMS SOUP
Categories: Soups Vegetables
  Servings:  4

      1 x  -Dorothy Cross TMPJ72B
      3 T  butter
      3 T  oil
      1 ea clove garlic; minced
      1 ea onion; chopped
      1 lb mixed mushrooms; (oyster,
      1 x  -morels, porcini, enoki,
      1 x  -brown or common - your choi
      3 c  chicken broth
    1/4 c  white port
      2 T  tomato paste
    1/2 c  parsley, minced
      1 x  pepper, to taste

  Melt butter and oil in large saucepan. Saute garlic and
  onion slowly over low heat, 10 minutes. Add sliced
  mushrooms, cover and cook over medium heat for 5
  minutes. Add broth, port and tomato paste. Simmer 10
  minutes. Add parsley and freshly ground pepper. Serve.
   Source: "Vineyard Seasons" by Susan Branch
   Reformatted by: CYGNUS, HCPM52C

-----


Malama Kau Pono, CYGNUS in Boulder, CO  <01/12 09:22 am MST
PRODIGY(R) interactive personal service         01/13/93        10:50 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:12 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA

So of course I hit my ALT UP macro BEFORE I put the recipe
in...and this one is Gaye's hints for handling sourdough and
the B/M...so we'll start now...
---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: GAYE'S SOURDOUGH TIPS
Categories: Breads, Breadmaker, Sourdough
  Servings:  1

           From: Gaye Levy ** DTXT63A

  You will find that your sourdough breads will have
  more "tang" and will rise higher in the BM if you
  follow this procedure:
   * Remove a cup )or more) of your starter from the
  fridge and bring to room temp.
   * Feed with 1 cup flour and 1 cup (or slightly less)
  water
   * Let the starter do its thing. It will become bubbly
  and foamy. Watch for its 'peak'. This usually occurs 8
  to 10 hours after feeding. It is best to keep the
  starter warm (75 to 85 degrees). If it cold out, leave
  it in the oven with the light turned on!
   * Make your bread during the peak...while the starter
  is VERY active.
   * Dump the unused starter back into the mother pot.
  Following this method, you can even make sourdough in
  the b/m without yeast. Really!
   *Variation: Separate your starter into two batches.
  Create a "beer" starter with one batch. You will feed
  this pot with flat beer and flour instead of water and
  flour. A very unique and delicious taste!
   * To create your own sourdough recipe:
          Substitute 7/8 cup start for 1 cup liquid
          Reduce flour by 1/4 to 1/2 cup

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:10 pm
PRODIGY(R) interactive personal service         01/13/93        10:50 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:12 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: SOURDOUGH HONEY WHOLE WHEAT BREAD
Categories: Breads, Sourdough
  Servings:  4

      1 pk Active Dry Yeast
      1 c  Warm Water
      1 ts Salt
    2/3 c  Sourdough Starter
    1/2 c  Honey
  1 1/2 tb Shortening
      4 c  Whole Wheat Flour

  Dissolve yeast in 1 cup warm water.  Mix yeast,
  starter, honey, salt and shortening with 3 cups flour.
   Add more flour as needed to make a stiff dough.
   Knead 150 strokes on a floured surface and place in a
  greased bowl. Cover and let rise 1 to 1 1/2 hours
  until doubled in size. Punch down, let double again.
   Punch down and roll into tight loaf.  Grease and
  place in bread pan. Let double in pan and bake at 400
  degrees F. for 35 to 40 minutes or until very dark
  golden brown, and it sounds hollow when thumped.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:10 pm
PRODIGY(R) interactive personal service         01/13/93        10:50 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:12 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: SOURDOUGH STARTER #1
Categories: Breads, Sourdough
  Servings:  1

      2 c  Unbleached Flour
      1 pk Active Dry Yeast
           Water To Make Thick Batter

  Mix Flour with  yeast.  Add enough water to make a
  thick batter. Set in warm place for 24 hours or until
  house is filled with a delectable yeasty smell.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:11 pm
PRODIGY(R) interactive personal service         01/13/93        10:50 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:13 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: SOURDOUGH STARTER #2
Categories: Breads, Sourdough
  Servings:  1

      2 c  Unbleached Flour
           Water To Make Thick Batter

  Mix flour and water to make a thick batter.  Let stand
  uncovered for four or five days, or until it begins
  working. This basic recipe requires a carefully
  scalded container.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:11 pm
PRODIGY(R) interactive personal service         01/13/93        10:51 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:13 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: SOURDOUGH STARTER #3
Categories: Breads, Sourdough
  Servings:  1

      2 c  Unbleached Flour
           Warm Milk To Make Thick Bat.

  This starter is the same as starter #2 but uses warm
  Milk instead of water. Use the same instructions.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:12 pm
PRODIGY(R) interactive personal service         01/13/93        10:51 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:13 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: SOURDOUGH STARTER #3
Categories: Breads, Sourdough
  Servings:  1

      2 c  Unbleached Flour
           Warm Milk To Make Thick Bat.

  This starter is the same as starter #2 but uses warm
  Milk instead of water. Use the same instructions.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:12 pm
PRODIGY(R) interactive personal service         01/13/93        10:51 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:13 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: SOURDOUGH STARTER #4
Categories: Breads, Sourdough
  Servings:  1

           Unbleached Flour
           Potato Water

  Boil some potatoes for supper, save the potato water,
  and use it lukewarm with enough unbleached flour to
  make a thick batter. without yeast. This is a good way
  to make it in camp, where you have no yeast available
  and want fast results.  This is also the way most farm
  girls made it in the olden days.  Let stand a day or
  so, or until it smells right.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:12 pm
PRODIGY(R) interactive personal service         01/13/93        10:51 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:19 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: SOURDOUGH STARTER #5
Categories: Breads, Sourdough
  Servings:  1

      4 c  Unbleached Flour
      2 tb Salt
      2 tb Sugar
      4 c  Lukewarm Potato Water

  Put all ingredients in a crock or large jar and let
  stand in a warm place uncovered several days.  This is
  the authors last choice for making a starter, but
  seems to be in all the cookbooks dealing with
  Sourdough Starters.  Use only as a last resort.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:13 pm
PRODIGY(R) interactive personal service         01/13/93        10:51 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:19 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: SOURDOUGH STARTER #5
Categories: Breads, Sourdough
  Servings:  1

      4 c  Unbleached Flour
      2 tb Salt
      2 tb Sugar
      4 c  Lukewarm Potato Water

  Put all ingredients in a crock or large jar and let
  stand in a warm place uncovered several days.  This is
  the authors last choice for making a starter, but
  seems to be in all the cookbooks dealing with
  Sourdough Starters.  Use only as a last resort.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:13 pm
PRODIGY(R) interactive personal service         01/13/93        10:52 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:19 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: SOURDOUGH STARTER #6
Categories: Breads, Sourdough
  Servings:  1

      1 c  Milk
      1 c  Unbleached Flour

  Let milk stand for a day or so in an uncovered
  container at room temperature.  Add flour to milk and
  let stand for another couple of days. When it starts
  working well and smells right, it is ready to use.
  NOTE: All containers for starters not using yeast,
  must be carefully scalded before use.  If you are
  carless or do not scald them the starter will fail.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:14 pm
PRODIGY(R) interactive personal service         01/13/93        10:52 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:19 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: SOURDOUGH FRENCH BREAD
Categories: Breads, Sourdough
  Servings: 18

      1 pk Active Dry Yeast
    1/4 c  Warm Water (110 to 115 F)
  4 1/2 c  Unbleached Flour, Unsifted
      2 tb Sugar
      2 ts Salt
      1 c  Warm Water
    1/2 c  Milk
      2 tb Vegetable Oil
    1/4 c  Sourdough Starter
  Dissolve yeast in warm water.  Add the rest of the
  ingredients. Mix and knead lightly and return to the
  bowl to rise until double. Turn out onto floured board
  and divide dough into two parts. Shape dough parts
  into oblongs and then roll them up tightly, beginning
  with one side. Seal the outside edge by pinching and
  shape into size wanted. Place loaves on greased baking
  sheet and let rise until double again.
   Make diagonal cuts on top of loaves with razor blade
  or VERY SHARP knife and brush lightly water for crisp
  crust. Bake at 400 degrees F for about 25 minutes, or
  until brown and done. NOTE: Makes 2 loaves at 18
  slices each. Also note the the serving sizes in all of
  these recipes is guesstamate.
   It all depends on the serving size you select.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:14 pm
PRODIGY(R) interactive personal service         01/13/93        10:52 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:19 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: SOURDOUGH BANANA BREAD
Categories: Breads, Sourdough
  Servings: 12

    1/2 c  Shortening
      1 c  Sugar
      1    Large Egg
      1 c  Mashed Bananas
      1 c  Active Sourdough Starter
      2 c  Unbleached Flour
      1 ts Salt
      1 ts Baking Powder
    1/2 ts Baking Soda
    3/4 c  Chopped Walnuts
      1 ts Vanilla OR
      1 ts Grated Orange Peel

  Cream together the shortening and sugar, add egg and
  mix until blended. Stir in bananas and sourdough
  starter. Add orange peel or vanilla. Stir flour and
  measure again with salt, baking powder and soda. Add
  flour mixture and walnuts to the first mixture,
  stirring until just blended. Pour into greased 9 x
  5-inch loaf pan. Bake in 350 degree oven for 1 hour or
  until toothpick comes out clean.  Cool to cold before
  slicing.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:15 pm
PRODIGY(R) interactive personal service         01/13/93        10:52 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  8:32 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: SOURDOUGH CORNBREAD
Categories: Breads, Sourdough
  Servings:  4

    1/2 c  Active Sourdough Starter
      2 tb Margarine, Melted
    1/2 c  Cornmeal
      1 ts Salt
      1 tb Sugar
    1/2 c  Sour Cream or Yogurt
      2    Large Eggs, Stirred
      1 c  Unbleached Flour
    1/2 ts Cream Of Tartar
    1/2 ts Baking Powder

  Mix ingredients in the above order, stirring only
  enough to blend the mixture.  Pour into a buttered
  pan. Bake in a 375 to 400 degree oven for about 15
  minutes.

-----
have a WONDERFUL day!!  Auntie Elaine * HOME/in FRAMINGHAM
01/09/93 08:22 p
PRODIGY(R) interactive personal service         01/13/93        10:53 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  8:32 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: HONEYMOON SOURDOUGHS
Categories: Breads, Sourdough
  Servings:  4

      1 c  Sourdough starter
  1 1/4 c  Prepared biscuit mix
    1/2 ts Baking powder
      1 tb Cooking oil

  Mix all ingredients thoroughly and turn out onto a
  floured board, knead lightly and then roll out gently
  and cut into biscuits. Brush lightly with melted
  butter or margarine. Place of greased cookie sheet and
  bake at 450 degrees for about 15 minutes. Makes 9
  Large biscuits.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:23 pm
PRODIGY(R) interactive personal service         01/13/93        10:53 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  8:32 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: THE DOCTOR'S SOURDOUGH BREAD
Categories: Breads, Sourdough
  Servings: 18

      1 c  Sourdough Starter
      2 c  Warm Water
      2 c  Warm Milk
      1 tb Butter
      1 pk Active Dry Yeast
    1/4 c  Honey
      7 c  Unbleached Flour
    1/4 c  Wheat Germ
      2 tb Sugar
      2 ts Salt
      2 ts Baking Soda

  Mix the starter and 2 1/2 Cups of the flour and all
  the water the night before you want to bake. Let stand
  in warm place overnight. Next morning mix in the
  butter with warm milk and stir in yeast until until
  dissolved. Add honey and when thoroughly mixed, add 2
  more cups of flour, and stir in the wheat germ.
  Sprinkle sugar, salt, and baking soda over the
  mixture. Gentlypress into dough and  mix lightly.
   Allow to stand from 30 to 50 minutes until mixture is
  bubbly. Add enough flour until the dough cleans the
  sides of the bowl. Then place the dough on a lightly
  floured board and kead 100 times or until silky
  mixture is developed.  Form into 4 1-lb loaves, place
  in well-greased loaf pans 9 x 3 size.  Let rise until
  double, about 2 to 3 hours in a warm room. Then bake
  in hot oven, 400 degrees F, for 20 minutes.
   Reduce oven temp. to 325 degrees F. and bake 20
  minutes longer or until thoroughly baked. Remove from
  pans and place loaves on rack to cool. Butter tops of
  loaves to prevent hard crustyness. Makes 4 1-lb Loaves

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:25 pm
PRODIGY(R) interactive personal service         01/13/93        10:53 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  8:32 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: RICH SOURDOUGH BREAD
Categories: Breads, Sourdough
  Servings:  1

      1 c  Milk ;+1 egg = 1 1/8 C
      4 tb Sour Dough Starter *
      3 c  Flour  (I use bread flour)
      3 tb Sugar
  1 1/2 ts Salt
      3 tb Butter
      1 pk Yeast

  The recipe calls for 4 Tablespoons Sour Dough Starter,
  I have always used at least 1/2 cup and sometimes as
  much as one cup. Anything over 1/2 cup, you will need
  to cut the milk and flour or it will rise way out of
  the pan. SOUR DOUGH STARTER (Hitachi's Recipes) 1. 2
  Cups warm water or warm potato water and 2 cups flour.
  2. 2 Cups warm milk and 2 cups flour. flour. 3.1 pk
  yeast 2 cups warm water or milk and 2 cups flour I use
  #3. Put flour in crock, plasticware or jar in a warm
  (not hot) place. Add water, milk or potato water.  Let
  set for about 4 or 5 days until bubbly, then use in
  recipes.  this is not my recipe found it in a file
  don't know who did it.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:25 pm
PRODIGY(R) interactive personal service         01/13/93        10:54 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  8:33 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: BASIC SOURDOUGH BATTER
Categories: Breads, Sourdough
  Servings:  1

      2 c  Starter
      2 tb Butter
    1/2 c  Milk
      1 ts Salt
      2 tb Sugar
      3 c  White flour

  Melt butter over moderate heat add the milk to the
  butter and warm. add the salt, sugar and stir until
  disolved. add this mixture to the starter and mix well
  add a cup of flour at a time mixing. spoon batter into
  a 4 1/2 X 8 1/2 inch loaf pan let rise 1 to 2 hours or
  till dough rises up 1/2 inch over the pan bake in
  preheat oven at 350 for 45 minutes. Cool on wire rack
  From Dr Woods Worlds Sourdough from Antiquity

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:26 pm
PRODIGY(R) interactive personal service         01/13/93        10:54 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  8:33 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: MARY ROGERS'S SOURDOUGH BISCUITS
Categories: Breads, Sourdough
  Servings:  4

           NFXS18B
    1/2 c  Active Starter
      1 c  Milk
  2 1/2 c  Flour
    1/3 c  Lard or Shortening
      1 tb Sugar
    3/4 ts Salt
      2 ts Baking Powder
    1/2 ts Baking Soda
    1/4 ts Cream Of Tartar

  At bedtime make a batter of the half cup of starter,
  cup of milk, and 1 cup of the flour.  Let set
  overnight if the biscuits are wanted for breakfast. If
  wanted for noon, the batter maybe mixed in the morning
  and set in a warm place to rise.  However, unless the
  weather is real warm, it is always all right to let it
  ferment overnight. It will get very light and bubbly.
  When ready to mix the biscuits, sift together the
  remaining cup and a half of flour and all other dry
  ingredients except the baking soda. Work in the lard
  or shortening with your fingers or a fork. Add baking
  soda dissolved in a little warm water to the sponge
  and then add the flour mixture. Mix into a soft dough.
   Knead lightly a few times to get in shape.  Roll out
  to about 1/2 inch thickness or a little thicker,and
  cut with a biscuit cutter. Place close together in a 9
  x 13-inch pan, turning to grease tops. Cover and set
  in a warm place to rise for about 45 minutes.  Bake in
  a 375 degree oven for about 30 to 35 minutes.
   Leftovers are good split and toasted in a sandwich
  toaster.
------

Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:28 pm
                                                     :
PRODIGY(R) interactive personal service         01/13/93        10:54 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  8:33 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: BASIC SOURDOUGH STARTER (WITH POTATO)
Categories: Breads, Sourdough
  Servings:  1

           -NFXS18B
           Lg baking potato peeled,cube
      1 c  White flour
    1/2 tb Active dry yeast
      1 ts Sugar

  Cook potato in water to cover until tender. Pour off
  liquid to measure 1 c, saving potato for other use.
  Let potato water cook to lukewarm. In a glass or
  ceramic bowl that has been scalded, place flour, yeast
  and sugar; add lukewarm potato water and stir in well.
  Cover with plastic wrap and pierce with fork to
  release gases. Place in a warm, draft-free location at
  an even 85F for 2 days; stir several times daily. (do
  not let sourdough starter rise above 95F because
  higher temp are favorable to less desireable
  microorganisms) Refrigerate until ready to use.
  Replenish with one c flour and 3/4 c water and let
  stand overnight or 12 hrs in a warm location before
  refrigerating again. When replenishing, add lukewarm
  water with flour. Starter should be at room temp when
  using in recipes, always after having stood 12 hrs
  from addition of replenishing flour and water. At
  least 1 c should remain to refrigerate.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:28 pm
PRODIGY(R) interactive personal service         01/13/93        10:54 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  8:33 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: WHOLE-WHEAT SOURDOUGH STARTER
Categories: Breads, Sourdough
  Servings:  1

           NFXS18B
  1 1/2 c  Whole wheat flour
      1 ts Active dry yeast
  1 1/2 x  Lukewarm water

  In a glass or ceramic bowl or jar that has been
  scalded, combine flour and yeast, add water and blend
  well. Cover with plastic wrap and pierce with fork to
  release gases. Place in a warm, draft-free location at
  an even 85F for 18-24 hrs; stir several times daily.
  Refrigerate until ready to use. If you have several
  starters, keep whole wheat separate from others to
  preserve its own distinctive flavor. Whole wheat
  starter does not have as much rising action as that
  made with white flour; you may have to plan longer
  rising times. To replenish, always use whole wheat
  flour.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:29 pm
PRODIGY(R) interactive personal service         01/13/93        10:55 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  8:33 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: YOGHURT SOURDOUGH STARTER
Categories: Breads, Sourdough
  Servings:  1

           NFXS18B
      1 c  Low fat milk
      2 tb Natural plain yoghurt
      1 c  White flour

  Heat milk to 100F on thermometer. Remove from heat and
  stir in yoghurt. Pour into scalded glass jar or bowl,
  cover with plastic and place in a warm location for 18
  hrs. Consistency will be like thin yoghurt. Stir in
  flour until well blended, cover again with plastic and
  pierce with fork to release gases. Place in a warm
  draft-free location at an even 85F for 2 days; stir
  several times each day. It should have a strong
  sourdough smell and show bubbles. Refrigerate until
  ready to use. When replenishing starter, add lukewarm
  milk instead of water.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:29 pm
PRODIGY(R) interactive personal service         01/13/93        10:55 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  8:33 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: SOURDOUGH PUMPERNICKLE
Categories: Breads, Sourdough
  Servings: 10

           -MM NFXS18B
  1 1/2 c  Active Sourdough Starter
      2 tb Caraway Seeds, Chopped
      2 c  Unsifted Rye Flour
    1/2 c  Boiling Black Coffee
    1/2 c  Molasses
    1/4 c  Dry Skim Milk
      2 ts Salt
      3 tb Melted Shortening
    1/2 c  Whole Milk
  2 3/4 c  Unbleached Flour
      1 pk Active Dry Yeast

  Pour boiling coffee over chopped caraway seeds.  Let
  the mixture cool and then add it to the rye flour and
  starter which have previously been mixed well.  Let
  stand for 4 to 8 hours in a warm place, preferabley
  overnight. Then add the molasses, dry milk, salt,
  shortening,liquid milk, unbleached flour and yeast.
   Mix well.  Cover the bowl and let rise to double.
   Then knead on floured board and shape into two round
  loaves on baking sheet. Let rise until double again
  and bake at 350 degrees for 30 minutes or until done.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:30 pm
PRODIGY(R) interactive personal service         01/13/93        10:55 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:44 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: BASIC SOURDOUGH STARTER
Categories: Breads, Sourdough
  Servings:  1

           NFXS18B
      1 ts Active dry yeast
    1/4 c  Warm water
    3/4 c  Milk
      1 c  Flour *

  Dissolve yeast in warm water in 3-qt glass bowl. Stir
  in milk. Stir in flour gradually. Beat until smooht.
  Cover with towel; let stand in warm, draft-free place
  until starter begins to ferment, about 24 hrs.
  (bubbles will appear on surface of starter) If starter
  has not begun fermentation after 24 hr, discard and
  begin again. If fermentation has begun, stir well;
  cover tightly with plastic wrap and return to warm,
  draft-free place. Let stand until foamy, 2-3 days.
  When starter has become foamy, stir well; pour into
  1-qt crock or glass jar with tighlty fitting cover.
  Store in frig. Starter is ready to use when a clear
  liquid has risen to top. Stir before using. Use 1 c
  starter in recipe; reserve remaining starter. Add 3/4
  c milk and 3/4 c flour to reserved starter. Store
  covered at room temp until bubbles appear, about 12
  hrs, refrigerate. Use starter regularly, every week to
  10 days. If the volume of the breads you bake begins
  to decrease, dissolve 1 t yeast in 1/4 c warm water.
  Stir in 1/2 c milk, 3/4 c flour and the remaining
  starter. *DO NOT USE SELF RISING FLOUR* NOTE: Start
  bread at night to bake in the morning - or vice versa.
  Before adding the milk and flour to remaining starter,
  bake your bread and judge the volume
-----
 Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:38 pm
PRODIGY(R) interactive personal service         01/13/93        10:55 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:44 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: SOURDOUGH RYE STARTER
Categories: Breads, Sourdough
  Servings:  1

           NFXS18B
      2 c  Rye flour
      1 tb Yeast
  1 1/2 c  Lukewarm water
           Onion slice optional

  In a glass or ceramic bowl, or jar that has been
  scalded, combine flour and yeast, add water and blend
  well. Add onion slice, cover with platic wrap and
  pierce plastic with fork to release gases. Place in a
  warm, draft-free place, at an even 85F for 3 days.;
  stir several times daily. Remove onion slice and
  refrigerate until ready to use. Onion imparts a strong
  flavor and this starter can only be used with
  compatible rye recipes; rye starter without onion can
  be used in any rye sourdough recipe. To replenish,
  always use rye flour. If starter does not seem bubbly
  after replenishing and standing 12 hrs, sprinkle 1 t
  yeast over and stir in well. Like whole wheat starter,
  you may have to plan longer rising times for dough
  made with this one.
-----

Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:39 pm
PRODIGY(R) interactive personal service         01/13/93        10:56 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:54 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA

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

     Title: SOURDOUGH POTATO-RYE BREAD
Categories: Breads, Sourdough
  Servings:  2

           NFXS18B
--------------------------DAY ONE--------------------------
      1 c  Sd starter room temp
    1/4 c  Molasses
      1 c  Potato water room temp
      2 c  Whole-wheat flour
--------------------------DAY TWO--------------------------
      1 c  Beef broth
    1/4 c  Yellow cornmeal
      1 c  Riced potatoes
      1 tb Yeast
    1/4 c  Lukewarm potato wate
      1 tb Salt
      4 tb Butter, melted
    1/2 ts Ground mace
    1/2 c  Rye meal (see note)
    1/2 ts Nutmeg
      2 c  Rye flour
      2 c  White flour
           Egg white wash
           Poppy seeds

  DAY ONE: In large warmed bowl, combine starter,
  molasses, potato water and whole-wheat flour. Stir
  well, cover with plastic and a heavy towel and let
  rise in warm place overnight or at least 12 hrs. DAY
  TWO: Bring broth to boil, andd cornmeal and, stirring
  constantly, cook 2 mins. Remove from heat, stir in
  potatoes and cool to lukwarm; add to starter mixture.
  Sprinkle yeast over lukewarm water, stir to dissolve
  an dlet stand until foamy. Add to starter mixture with
  salt, butter and spices. Beating constantly, add rye
  meal, rye flour and white flour. Dough will be sticky
  and heavy. Turn out onto floured board and, adding
  additional flour as needed to prevent sticking, knead
  8 mins. If dough is still sticky after 5 mins,
  lightlyoil board and hands and finish kneading. Dough
  will be slightly sticky to hands but should not stick
PRODIGY(R) interactive personal service         01/13/93        10:56 AM

  to board. Form into smooth ball, place in oiled bowl,
  turn to coat all surfaces, cover wtih towel and let
  rise in warm place 1 hr or until double in bulk. Punch
  down and turn out onto floured board; knead for 20
  turns. Cover with towel and let rest 5-10 mins. Divide
  into 2 equal portions and form each into a long loaf.
  Place side by side on large greased baking sheet. With
  sharp razor, cut 3 slashes from end to end 1/2 in
  deep. Brush evenly with egg white wash, being carful
  not to spill onto baking sheet, and sprinkle
  generously with poppy seeds. Let rise, uncovered, in
  warm place 45 mins or until almost double in size.
  Bake in oven preheated to 400 20 mins; reduce heat to
  375 and bake 30 mins longer or until bread tests done.
  to give top a shiny dark look, place under broiler
  and, being carful of scorching, broil until dark.
  Transfer to wire rack and cool.
-----------
PRODIGY(R) interactive personal service         01/13/93        10:56 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:54 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: SOURDOUGH SAN FRANCISCO BREAD
Categories: Breads, Sourdough
  Servings:  2

           NFXS18B
      1 tb Dry yeast
  1 1/2 c  Warm water
      1 c  Sourdough starter
      1 tb Sugar
    1/2 tb Salt
      2 tb Cider vinegar
  5 1/2 c  White flour
    1/2 ts Baking soda
           Yellow cornmeal

  In lg warmed bowl, sprinkle yeast over water, stir to
  dissolve and let stand until bubbly. Blend in starter,
  sugar, salt and vinegar. Gradually beat in 3 c of the
  flour. Beat at least 3 mins. Turn batter into a lg
  oiled glass or ceramic bowl, cover with towel and let
  rise in warm place 1 hr or until double in bulk.
  Combine 1 c of the remaining flour with baking soda.
  Stir batter down and add flour-baking soda mixture.
  Gradually add remaining flour to make a stiff dough.
  Turn out onto floured board and knead, adding
  additional flour only as needed to prevent sticking,
  approx 300 strokes of folding and turnin or until
  dough is smooth and elastic. Sprinkle a greased baking
  sheet with cornmeal. Form dough into 2 oblong loaves
  and place on sheet. Cover with towel and let rise in
  warm place 1 to 1-1/2 hr or until not quite double in
  size. With sharp razor, slash the tops of loaves
  diagonally. Mist with water and bake in 450 oven 10
  mins. Reduce heat to 400 and bake 35 mins longer or
  until bread tests done. For a harder crust, place a
  pan of hot water on bottom of oven and mist with water
  several times during baking. Remove pan of water after
  15 mins of baking. Turn out onto wire rack and cool.
  NOTE: If you like your sourdough very dar, remove the
  baked bread from the pan or sheet and place under
PRODIGY(R) interactive personal service         01/13/93        10:56 AM

  broiler about 2 mins, or until rich brown in color.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:43 pm
PRODIGY(R) interactive personal service         01/13/93        10:56 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:54 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: SOURDOUGH RAISIN-OAT BREAD
Categories: Breads, Sourdough
  Servings:  2

           NFXS18B
      1 c  Lukewarm evaporated milk
  1 1/2 c  Sourdough starter
    1/2 c  Molasses
    1/4 c  Honey
      4 tb Butter melted
    1/2 tb Salt
      1 ts Ground allspice
      2 c  Unprocessed rolled oats
    3/4 c  Raisins*
  2 1/2 c  White flour

  *Raisins are tossed lightly with a little flour. In lg
  warmed bowl, combine milk, starter, molasses, honey,
  butter, salt and allspice. Gradually add oats, a small
  amount at a time, mixing in well, then stir in
  raisins. Beat in flour, 1/2 c at a time, to form a
  stiff dough. Turn out onto floured board and knead 5-7
  min, adding additional flour only as needed to prevent
  sticking. Form into smooth ball, place in oiled bowl,
  turn to coat all surfaces, cover with dampened towel
  and let rise in warm place at least 2 hr or until
  double in bulk. Punch down, turn out onto board and
  knead briefly. Cover with towel and let rise 10 mins.
  Divide dough into 2 equal portions, form into loaves
  and place in 2 #2 loaf pans. Cover with towel and let
  rise in warm place 1-1/2 hr or until almost double in
  size. Bake at 375 for 35-40 mins or until bread tests
  done. Turn out onto wire rack, turn right side up and
  cool.
-----
 Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:43 pm
PRODIGY(R) interactive personal service         01/13/93        10:57 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:58 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: HERMAN STARTER
Categories: Breads, Ethnic, Sourdough
  Servings:  1

-----------------------I.E.S.JJGF65A-----------------------
----------------------PHILLY.INQUIRER----------------------
      2 tb Or 2 envelopes active dry
           Yeast
    1/4 c  Warm water
      1 c  Sugar
      2 c  All purpose white flour
      2 c  Milk (see note)

    DAY,1: Sprinkle yeast over warm water.Add 1
  tablespoon of the sugar and let stand a few minutes
  until yeast is active and swelling.Combine remaining
  sugar,flour and milk in a 4 t0 6 quart glass,plastic
  or pottery bowl or container.(Do not use metal bowls
  or utensils as these may retard starter growth.)With a
  wooden spoon,stir in active yeast mixture.Cover
  loosely with a towel so Herman can breathe.Let stand
  in a warm draft free place overnight.
    DAYS,2,3,and 4:Stir daily with a wooden spoon.Keep
  covered.Keep cool.
    DAY,5: Stir in 1/2 cup sugar,1 cup milk and 1 cup
  flour.Let stand 24 hours.
    DAYS,6,7,8,and 9:Stir daily with a wooden spoon.
    DAY,10: Repeat DAY 5,stirring in 1/2 cup sugar,1 cup
  milk and 1 cup flour.
    THIS gives you enough starter to use freely in
  recipes and/or give away. Herman may be replenished as
  needed but can go no more than 5 days at room
  temperature between feedings.After feeding,wait 24
  hours before using the renewed starter.
    DAILY stirring helps keep yeast mold from forming.
    Most directions specify that Herman not be
  refrigerated since cooler temperatures slow the growth
  and "souring" of the starter.It is,however,a safer
  course for busy cooks with fast growing startersHerman
  also is freezer-friendly and may be kept on ice
PRODIGY(R) interactive personal service         01/13/93        10:57 AM

  between baking impulses if you get board.
    NOTE: If desired,substitute butter-milk for milk in
  starter for more flavor and less fat.If more starter
  is needed,additions may be doubled when 2 or more cups
  of starter are used.....

    AN ASIDE::: Marilyn Marter is a food columnist for
  the Philly.Inquirer. Her speciality is finding recipes
  for people who have lost them,or had heard of them
  from someone else.These are tried and true recipes
  from people who use them all the time...I say
  this,because I do not what anyone to think this
  starter is a flight of fancy on my part or anyone
  elses.. Being ignorant of these matters I have copied
  this recipe verbatem... Please enjoy,as soon as I get
  my Breadmachine I will join you all in trying
  this....Irwin E.
 ---------
PRODIGY(R) interactive personal service         01/13/93        10:57 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:58 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: INSTANT POTATO STARTER
Categories: Sourdough, Breads
  Servings:  1

           -DON SIMMONDS   (VJHS00B)
--------------------------STARTER--------------------------
      1 pk Dry yeast,
    1/2 c  Sugar
      2 c  Warm water,
      2 tb Salt
    1/2 c  Instant potato flakes
---------------------------FEED---------------------------
    3/4 c  Sugar,
      1 c  Warm water,
      1 ts Instant potato flakes
---------------------------BREAD---------------------------
      1 c  Starter,
  1 1/2 c  Lukewarm water
      1 ts Salt,
    1/4 c  Sugar
    1/2 c  Oil,
      6 c  Flour

  STARTER:  Dissolve yeast in 1/2 C. of warm water. Add
  remaining ingred. and stir well. Place in glass jar,
  covered loosely with foil, plastic wrap, etc. (to
  allow for gas expansion). Keep at room temperature for
  24 hrs. Then place starter in frig. for 3-5 days.
  Feed: After starter has been refrigerated 3-5 days,
  take out and feed it above mixture. Let stand out
  (loosely covered) all day (8-10 hrs.). Take out 1 C.
  to use in making bread and return remaining starter to
  frig. Keep refrigerated from 3-5 days; feed again.
  After feeding, take out 1 C. to use in making bread,
  or give 1 C. to a friend, or throw 1 C. away. Starter
  must be fed again in 3-5 days. Bread: Mix first 5
  ingred. together. Add in flour 1 C. at a time until
  thoroughly mixed. Knead until good "elastic"
  consistency, but don't over knead. Place approx. 2
  Tbl. oil in bottom of large boowl; turn dough over so
PRODIGY(R) interactive personal service         01/13/93        10:57 AM

  oiled side is facing up. Cover with dish towl; let
  rise until double - about 8-10 hrs. Punch down, knead
  again only a few times, mixing in flour until good
  consistency. Divide dough in half, shape into loaves.
  Place in ungreased loaf pans; let rise again (4-6
  hrs.). Bake @ 350 for 25-35 min. until golden brown
  and loaves sound hollow when tapped. Cinnamon Bread:
  Before placing dough in loaf pans to rise, roll out,
  brush with melted butter, sprinkle with cinnamon and
  sugar. Roll up and place in loaf pan to rise. This is
  a great receipe - I've enjoyed it for years! Your
  starter should bubble a little after it has set out
  for the day (before you feed it). If not, I have added
  yeast to the warm water of the "feed" and added it in
  and the starter has recovered just fine! Enjoy! And
  let me know how you like it!
Don in Arlington, TX   8/28  9:40 a.m.
--------
PRODIGY(R) interactive personal service         01/13/93        10:58 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:58 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA

I just noticed this was YOUR recipe Norma...

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

     Title: POTATO SOURDOUGH STARTER
Categories: Sourdough, Breads
  Servings:  1

           -NORMA WRENN   (NPXR56B)
      1 pk Dry yeast
      4 c  -warm water
      2 tb Sugar
      4 c  Flour
      1    Potato; raw quartered

  Here is a recipe from Texas Highways Cookbook.

  Dissolve yeast in warm water; and then mix all
  ingredients in a 1-gallon crock.  (Do not use metal
  container) Cover with a close-fitting lid and let the
  starter rise until light (12 hours in warm weather,
  longer in cool weather). Do not let the starter get
  cold, ever. After using part of the starter, add 1 cup
  warm water, 2 teaspoons sugar, and enough flour to mix
  to the starter's original consistency.  Add more
  potato occasionally as food for the yeast, but don't
  add more yeast. Use daily for best results. Starter
  improves with age. I am sure you will get some posts
  for flake starters.  I do not have one.

  Formatted by Elaine Radis

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:46 pm
PRODIGY(R) interactive personal service         01/13/93        10:58 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:58 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: JEWISH "CORN" BREAD (1 OF 2)
Categories: Jewish, Breads, Sourdough
  Servings:  2

  1 1/2 c  Water,warm (110 degree)
      1 pk Yeast, dry
    1/2 ts Sugar
      4 ts Salt
      3 c  Rye sourdough starter
           Measured after stirring down
           At room temperature.
      2 c  Flour, gluten
  3 1/2 c  Flour, all-purpose or as
           Needed.
           Cornmeal (for sprinkling
           The baking sheets)
           GLAZE:
      1    Egg white beaten with 2 tbs
           Water.
           OPTIONAL TOPPING:
      2 ts Chernushka (black caraway)
           Seeds.

  You can buy chernushka "black caraway" in some health
  food stores or from mail-order. They are nothing like
  the familiar caraway seeds. This bread is a New York
  specialty, usually made in bakeries.

  1.  Combine 1/2 cup of the warm water, the yeast and
  sugar and let stand until doubled in bulk, about 10
  minutes. 2. Dissolve the salt in the remaining warm
  water in a mixing bowl. Mix in the sourdough starter,
  then the yeast mixture, then the gluten flour and 2
  cups of the all-purpose flour; make a soft dough. 3.
  Spread 1 1/2 cups flour on the kneading surface and
  turn the dough out onto it. Knead, adding more flour
  if necessary to make a soft dough that will hold its
  shape. Do not overknead.. the dough should be only
  slightly elastic, even a bit sticky. 4. Form the dough
  into a ball and put in an ungreased bowl; cover with
PRODIGY(R) interactive personal service         01/13/93        10:58 AM

  plastic, and let rise until doubled in bulk, about 1
  1/2 hours. 5. Turn the dough out onto a lightly flour
  surface and knead it a few strokes to expel air. Cover
  with a towel and let rest for 15 minutes. 6. Divide
  the dough in half. Form each half into a loaf by
  flattening in to an inch-thick oval about 12 inches
  long, then rolling it up from one long side. Pinch the
  seam closed. Shape the ends of the oval loaves neatly
  and plce them on two cornmeal-dusted baking sheets,
  seam down. Cover with towels and let rise until
  "three-quarters proofed," or not fully doubled.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:49 pm
PRODIGY(R) interactive personal service         01/13/93        10:58 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:58 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: JEWISH "CORN" BREAD (2 OF 2)
Categories: Jewish, Breads, Sourdough
  Servings:  2


  7.  While the loaves are rising, set a large roasting
  pan containing 2 inches of boiling water on the oven
  floor (or the lowest shelf of an electric oven) and
  preheat the oven to 400 degrees. 8. Brush the loaves
  with egg-white glaze, being careful not to let the
  glaze drip onto the pan, as it sticks and burns.  With
  a single-edged razor blade or a small, sharp knife,
  cut three diagonal slashes, holding the blade almost
  parallel to the surface, about 1/4 inch deep on each
  loaf. Sprinkle the loaves with "black caraway" or
  caraway seeds, if you like. 9. Bake for 30 minutes on
  the middle and upper shelves of the oven, then brush
  again with glaze, exchange shelf positions, and remove
  the water pan. Bake for 20 to 30 minutes longer, or
  until there is a hollow sound when you rap the bottom
  of the loaf. 10. Cool the bread on racks.

  There is no historical or etymological theory for the
  term, "corn" in this bread.
   Ah-Choo in Md. 11/17 06:29 pm

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:50 pm
PRODIGY(R) interactive personal service         01/13/93        10:58 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:58 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: RYE SOURDOUGH STARTER
Categories: Breads, Jewish, Sourdough
  Servings:  1

      1 pk Dry yeast
      3 c  Water, tepid (80-degree)
  3 1/2 c  Flour, rye medium
      1    Onion, small, peeled and
           Halved.

  The 4-cup batch of starter made by this recipe is
  enough to bake any of the rye breads requiring a rye
  starter, with enough left over to serve as the nucleus
  for another baking. When you "feed" leftover
  starter... which should be done every 2 weeks or so..
  add a little rye flour and water, using 3 parts of
  flour to 2 of water. To build up a small amount of
  starter to a quantity large enough for baking, do the
  job in several steps, never adding a larger measure of
  flour than the amount of starter on hand. Let the
  starter stand at room temperature overnight or for up
  to 24 hours, until it is bubbly and no longer smells
  floury. To increase further, add more flour and water
  in the same proportions and again let the starter
  ferment until it is bubbly enough to use.  Store
  leftover starter in the refrigerator between bakings
  and "feedings," and for indefinite storage, freeze it.
  Thaw, then feed the starter and let it ferment at room
  temperature before use.  Makes about 4 cups.

  1. Dissolve the yeast in 2 cups of the tepid water,
  then beat in 2 cups of the rye flour, beating until no
  lumps remain. Add the onion, cover loosely with a
  cloth, and let stand at room temperature for 24 hours.
  2. Remove the onion.  Beat in 1 cup tepid water, then
  1 1/2 cups rye flour. Cover with the cloth and let
  stand for 24 hours longer. The starter should now be
  pleasantly sour-smelling, almost beery, and bubbly.
  (Depending upon the temperature of the room, a
  slightly longer or shorter period of fermentation may
PRODIGY(R) interactive personal service         01/13/93        10:59 AM

  produce this result.) TO USE: The starter is now ready
  for use and can be refrigerated for up to 24 hours
  before use, without further feeding. If you must hold
  the starter longer before use, the night before it is
  wanted, add 1/2 cup tepid water and 3/4 cup rye flour
  and let is stand at room temperature overnight.
-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:51 pm
PRODIGY(R) interactive personal service         01/13/93        10:59 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:58 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: QUICK SOURDOUGH FRENCH BREAD
Categories: Breads, Sourdough
  Servings:  2

           -JUDY LAUSCH DGSV34A
  4 1/2 c  Bread flour
      2 tb Wheat germ
      1 tb Sugar
      2 ts Salt
    1/2 ts Ginger
      2 pk Fast-acting dry yeast
      1 c  Warm water; (120-130*)
      1 c  Sour cream; room temp.
      2 tb Vinegar
      1    Egg white
      1 tb Water
      2 ts Poppy seeds

  1. In large bowl, combine 1 1/2 c flour, and next five
  ingredients (wheat germ, sugar, salt, ginger and
  yeast); blend well. Add water, sour cream and vinegar
  to flour mixture. Blend at low speed until mositened;
  beat 3 minutes at medium speed. Stir in an additional
  2 to 2 1/2 c flour until dough pulls cleanly away from
  sides of bowl. 2. On floured surface, knead in
  remaining 1/2 to 1 c flour until dough is smooth and
  elastic, about 5 minutes. Place dough in greased bowl;
  cover loosely with plastic wrap and cloth towel. Let
  rise in warm place until light and doubled in size,
  25-35 minutes. 3. Grease large cookie sheet. Punch
  down dough several times to remove all air bubbles.
  Allow to rest on counter covered with inverted bowl
  for 15 minutes. Divide dough in half; roll each half
  to 14x8" rectangle. Starting with longest side, roll
  up; pinch edges firmly to seal. Place seam side down
  on greased cookie sheet; taper ends to a point. With
  sharp knife, make five 1/4" deep diagonal slashes on
  top of each loaf. Cover; let rise in warm place until
  light and doubled in size, about 15 minutes. 4. Heat
  oven to 375*F. Bake 25 minutes. In small bowl, beat
PRODIGY(R) interactive personal service         01/13/93        10:59 AM

  egg white and water. Remove bread from oven; brush
  with egg white mixture. Sprinkle with poppy seed.
  Return to oven. Bake an additional 5 to 10 minutes or
  until loaves sound hollow when lightly tapped.
  Immediately remove from cookie sheet; cool on wire
  racks. Makes 2 (17 oz.) loaves. A Pillsbury Bake-off
  winning recipe, formated for you by Judy Lausch.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:51 pm
PRODIGY(R) interactive personal service         01/13/93        10:59 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:58 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: SOURDOUGH STARTER
Categories: Breadmaker, Sourdough
  Servings: 15

           -LYMAN EDDY (HKDS25A
      4 c  Lukewarm water
      1 pk Activated dry yeast
      1 tb VINEGAR; VERY IMPORTANT<
    1/4 c  Sugar
      5 c  Unbleachd flour

  Pour the water into a crock or a wide mouth gallon
  jar. Pour in the yeast and let it dissolve. Stir. Add
  vinegar, sugar and flour. Mix. Cover w/cloth and set
  in a warm place to sour..(2 to 3 days). When activity
  STOPS, the mixture flattens out. An amber colored
  liquor comes to the top..And it SMELLS.. THAT'S IT!
  Mix it up. It will look like whipping cream. Put it in
  a GLASS JAR with a screw type lid; place in
  refrigerator.
  IT WILL KEEP FOR MONTHS. Growing better as it
  continues to age at a very slow pace. I have no idea
  regarding conversion for use in BM. IF YOU DO.. Let ME
  know..Ho-Kay? It is super in pancakes; waffles; coffee
  cake; rolled bisquits; quick drop bisquits; cinnamon
  rolls; cobbler; BREAD; cake; oatmeal cookies; etc.. I
  wish you success and tasty eating.. DON'T BE AFRAID TO
  EXPERIMENT! Good Sour Baking to You for Yours.. Lyman,
  at Sunny, Reno Nevada
   FROM: LYMAN EDDY (HKDS25A) Reformatted by Elaine
  Radis

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:52 pm
PRODIGY(R) interactive personal service         01/13/93        10:59 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:58 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: HERMAN WHEAT'N'HONEY STARTER
Categories: Sourdough
  Servings: 15

           -DEBORAH SECKINGER (GDJF29B)
    1/2 c  Honey ; or brown sugar
    1/3 c  Warm water
      2 tb Yeast
      2 c  Milk
      1 c  Whole wheat flour
      1 c  White flour; or unbleached
      1 tb Ginger
    1/2 c  Whole wheat flour
    1/2 c  White flour; or unbleached
    1/4 c  Honey; or brown sugar 1/4 t

  Stir well. Keep in refrigerator. Sprinkle ginger and 1
  T. honey or brown sugar over warm water. Sprinkle
  yeast over this and stir. Let stand in warm place to
  double in size, about 10 minutes. Mix milk, rest of
  honey or brown sugar, flours & yeast mixture in a
  glass container, about the size of a gallon Pyrex jar.
  Stir, using only a wooden spoon, since metal objects
  will retard Herman's growth. Leave the cover on
  loosely or place a glass plate over the top of the
  container so Herman can breathe. Herman doubles, even
  triples at time of vigorous rising. Place Herman in a
  warm place overnight. Next day refrigerate, loosely
  covered, and stir each day. This is very important
  with Wheat'n'Honey Herman Starter as more gases form
  in the container and are released during stirring.
  Formation of this gas may cause the starter to appear
  darker on top before stirring each day, but this is
  OK. On the 5th day measure out 1 c. Herman for baking
  and another cup to give to a friend, if you wish, then
  feed the Herman you have left, thusly: SEE ABOVE From
  day 5 on you may bake with Herman any day you wish,
  always making sure you have one full cup left for
  feeding. Feed Herman every five days. If you have a
  lot left, feed him only 1 T. honey or brown sugar. If
PRODIGY(R) interactive personal service         01/13/93        10:59 AM

  you have one cup or a little more left, add the same
  ingredients as you did on the 5th day. When you share
  a cup of Herman with friends they should feed Herman
  the same way. From News & Observer, Raleigh, N.C.
  10/17/90 FROM: DEBORAH SECKINGER  (GDJF29B)
  reformatted by Elaine Radis
-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:53 pm
PRODIGY(R) interactive personal service         01/13/93        11:00 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:58 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: SOURDOUGH RYE
Categories: Breadmaker, Sourdough
  Servings: 15

           -ANNA-LODI (DMSD70C)
  1 1/4 c  Sourdough starter
    1/2 c  Water
  4 1/2 ts Melted butter
    1/2 c  Barley flour
  1 3/4 c  Bread flour w/
      1 tb Gluten in bottom of cup
    3/4 c  Med rye flour
  1 1/2 ts Salt
  1 1/2 tb Sugar
  1 1/2 tb Dry milk
      3 ts Caraway seeds
      2 ts Dried onion
      2 ts Dry yeast

  This is a tasty; chewy bread.
   ANNA-LODI-CA

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:54 pm
PRODIGY(R) interactive personal service         01/13/93        11:00 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:58 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: BUTTERMILK CHEESE BREAD
Categories: Breadmaker, Sourdough, Rolls
  Servings: 16

           -Judy Garnett (PJXG05A)
      1 pk Yeast; (or 1 1/2 tsp)
      3 c  Bread flour
      1 ts Baking powder
      1 ts Salt
      1 tb Sugar
    1/2 c  Buttermilk
    1/2 c  Sourdough starter
    1/4 c  Warm water
      1 c  Cheddar;sharp, cubed
    1/2 c  Blue cheese
      1 c  Green chilies; chopped
      1 ts Ground red pepper

  Have all ingreds. at room temp. except water. Put into
  pan in order listed. Set on White Bread setting. Check
  whether too wet or dry during knead cycle. Correct
  with a TBSP or so more of water or flour, if
  necessary. This is a dense loaf and I like it best
  toasted. Kyllikki, there is also a seed bread loaf and
  a Potato Loaf Bread that I'll be glad to send you
  adaptions to use s/d starter with, if you're
  interested. 08/29 02:41 am JUDY/NC PJXG05A FROM: JUDY
  GARNETT (PJXG05A)

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:55 pm
PRODIGY(R) interactive personal service         01/13/93        11:00 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:58 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: WHOLE WHEAT SOURDOUGH
Categories: Breadmaker, Sourdough
  Servings:  8

           -Judy Garnett PJXG05A-
      2 ts Yeast
      2 c  Whole wheat bread flour
  1 1/3 c  Unbleached bread flour
      2 tb Buttermilk powder
      2 tb Vital wheat gluten
      2 tb Lecithin
      2 ts Salt ;  lite
      2 ts Wheat germ
    1/2 ts Ginger
      2 tb Olive oil
      1 tb Honey
    1/2 c  Whole wheat s/d starter (you
      1 c  Water ; (i use bottled h20)
    1/2    Margarine, room temp.

  I used the whole wheat starter and experimented with
  your whole wheat bread recipe in the DAK today. It
  turned out great. Basically, I just halved your recipe
  and added a few things. My DAK is a 3 cup flour model,
  is yours? If I'm using whole wheat or rye flour, I can
  add more flour because it doesn't rise as much. Also,
  whenever I use whole wheat, etc. I add vital wheat
  gluten and lecithin to aid elasticity and to help it
  rise.
   This is what I put in the DAK and the order I used:
  Turn the light/dark setting to 12 o'clock and set the
  menu to Sweet Bread (the auto. one, not the manual
  one)
  Later, at the beeps, I added 3/4 c. pecans (didn't
  have walnuts on hand). I usually add large pieces
  since they are kind of cut up by the B/M while knead
  ing. We can keep experimenting with this....let me
  know if you try it and what you add or subtract. Have
  you ever added raisins, oatmeal or any kind of seeds?
  The B/M gives me the lazy way out, and I wanted to see
PRODIGY(R) interactive personal service         01/13/93        11:00 AM

  what it would do in it. Thanks so much for taking
  precious time to post the recipe. P.S. I have some of
  the beer s/d starter to give you when we get together,
  but the whole wheat starter is GREAT!.
  Regards, 08/21 11:14 P.M. JUDY/NC PJXG05A Reformatted
  by nElaine Radis
-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:56 pm
PRODIGY(R) interactive personal service         01/13/93        11:00 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:59 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: DOUGH STARTER IN BREAD
Categories: Breadmaker, Sourdough
  Servings: 15

           -LYMAN EDDY (HKDS25A
-----------------------FOR ONE LOAF-----------------------
      2 c  Starter
      2 tb Sugar
  1 1/2 ts Salt
      1 tb Dry yeast
      3 tb Pwd milk..dry
      1 c  Warm water
      2 tb Melted shortg or oil
  3 1/2 c  Etter for Bread flour.

  Dissolve yeast in warm water. Add STARTER, sugar;
  salt; pwd. milk and oil or shortening. Mix well.
  Slowly add flour until dough pulls away from sides of
  bowl. Turn out onto a floured, kneading until smooth.
  Shape dough. Place in a well greased bread loaf pan
  and cover w/saran type wrap. Let rise in warm place
  till double. Bake @ 350 for 50 min.
   If you do not have enough STARTER to have 2 Cps for
  bread recipe, you can use just one C. STARTER and 2 T.
  dry yeast.

  NOTE:--> The lady who gave this to me, in Anchorage,
  has the follow ing notation: I like the taste of the
  bread made as above, better than the other. // So much
  for that. When my starter is ready to use, I'm going
  to do the whole thing in my DAK and see what
  happens..I might really be roll ing in the dough...
  All it can do is devour me, and the West Coast..Ha!

  Good Baking to you.. Oven if you're loafing'.. FROM:
  LYMAN EDDY (HKDS25A)
  Reformatted by Elaine Radis

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:56 pm
PRODIGY(R) interactive personal service         01/13/93        11:01 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  9:09 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: B/M "SOUR" SOURDOUGH
Categories: Breadmaker, Ethnic, Sourdough
  Servings:  1

           -Anna Ellis DTXT63A
  1 1/4 c  Sourdough starter
    1/2 c  Water
      3 c  Bread flour
      1 tb Melted margarine
      2 tb Sugar
  1 1/2 ts Salt
      2 ts Yeast

  This basic recipe was from Anna Ellis (DMSD70C). I
  substituted oil for the margarine and with some
  experimentation, came up with this technique: Put all
  ingredients in the B/M and set on the dough cycle.
  When the cycle is complete, leave the dough in the pan
  for 3 to 4 more hours. Remove dough and squeeze out
  gases. Cover with a damp towel and let it rest for 20
  or 30 minutes minutes. Sprinkle corn meal on a board
  and shape dough into two cylindrical loaves. Place
  loaves on a cornmeal covered baking sheet. Cover again
  with the damp towel and allow to rise for another two
  hours. At the end of two hours, refrigerate the dough,
  still covered, for at least 12 hours (the longer the
  better). Take dough out of the refer, sprinkle with
  water, and let it sit out for 4 hours. Sprinkle again
  with water then bake at 375 for 30 minutes or until
  brown and crusty.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:57 pm
PRODIGY(R) interactive personal service         01/13/93        11:01 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  9:09 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: BEER SOURDOUGH STARTER
Categories: Breadmaker, Sourdough
  Servings:  1

           -KYLLIKKI FULLER (BHHJ17B)
      1    Beer; flat
  1 1/4 c  Flour

  Mix well, let sit on counter 5-10 days, stir 3 x per
  day. When it begins to separate into creamy thick
  bottom and thin liquid top is ready to use in any
  sourdough recipe. I do have a good sour bread recipe
  if anyone needs it reposted... it's a killer for tang!
  Kylli KYLLIKKI FULLER (BHHJ17B)
  Reformatted by Elaine Radis

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:58 pm
PRODIGY(R) interactive personal service         01/13/93        11:01 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  9:09 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: FRENCH SOURDOUGH BREAD
Categories: Breadmaker, French, Sourdough
  Servings: 15

           -JUDY GARNETT (PJXG05A)
      1 pk Yeast;  (or 1 1/2 tsp)
      3 c  Bread flour
      1 ts Salt
      1 ts Sugar
      1 tb Cornmeal
      1 tb Gluten
    1/4 ts Baking soda
    1/2 c  Sourdough starter
      2 ts Olive oil or butter
      1 c  Warm water

  Put all ingreds. in order listed into pan, select
  "French" bread and push Start.  Tip: If you can, open
  lid and check while kneading to feel whether the dough
  is too wet or dry. Correct it with a Tbsp. or so of
  water or flour. Since you have made so much bread, you
  know how the dough should feel. FROM:    JUDY GARNETT
  (PJXG05A)
-----
 Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:59 pm
PRODIGY(R) interactive personal service         01/13/93        11:02 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  9:10 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: SOURDOUGH PEASANT BREAD
Categories: Sourdough, Breadmaker
  Servings:  1

------------------DONNA G BM COOKBOOK III------------------
           -posted by Gaye Levy DTXT63A
  1 1/8 c  Sourdough starter
    1/2 c  Water
  1 1/4 ts Sugar
    3/4 ts Salt
  2 1/4 c  Bread flour
  1 1/2 ts Yeast

  This is for the medium sized loaf which, depending on
  how active my starter is at the moment, will rise to
  the top of my Hitachi B101.

  If I want an extra sour loaf, I will use the starter
  two or three days after feeding. This produces a
  shorter loaf with a heavier texture.

  For a light and fluffy loaf, I feed the starter first,
  then let it sit on the counter for 8 to 10 hours
  before using. I make sure it is very foamy when I put
  it in the B/M.

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 09:00 pm
PRODIGY(R) interactive personal service         01/13/93        11:02 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  9:10 PM

TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA



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

     Title: SOURDOUGH STARTER
Categories: Breadmaker, Sourdough
  Servings:  1

           -KYLLIKKI FULLER (BHHJ17B)
  1 3/4 c  Flour
  1 3/4 c  Water; warm (110-115f) wate
      1 pk Yeast  ; (not rapid rise, i
      1 tb Sugar

  Mix well in glass, plastic or ceramic bowl.(use no
  metal) Sit on counter, cover with cloth and stir 3 x
  day for 5-10 days, until it separates into thick
  creamy bottom and a thin grey-yellow top (the 'wine').
  Now ready to use. I store it on my counter as I use
  every 3 days or less. I store rarely used beer starter
  in fridge. Always feed (or replenish) every 10 days,
  either by removing 1 cup and throwing it away or
  giving away, and adding 3/4 c flour and 3/4 c water to
  remainder, or by stirring in 1 tsp sugar. I cover with
  a cheesecloth, doubled. The consistency ranges from
  thin cream to cake batter, depending on proportions of
  flour and water, and weather. Oh, the starter might
  look "dead" to you at times, but just replenish and
  see if it starts bubbling within about 4 hours, if so,
  it is still alive and kicking. Hope I got it all in,
  write if you need more info... Kylli in sunny KC, MO
  FROM: KYLLIKKI FULLER (BHHJ17B)

-----
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 09:00 pm
PRODIGY(R) interactive personal service         01/13/93        11:02 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/05  6:35 PM

TO:      ALL
FROM:    AH BROWN   (BSJR42A)
SUBJECT: R-MM VARENIKAS..HUH?

Here is the recipe as it was written in the book. How does
one cook them?
---------- Recipe via Meal-Master (tm) v7.01 (*P)

     Title: Varenikas
Categories: Jewish, Main dish
  Servings:  5

      2 c  Potatoes, mashed
      3    Eggs, well beaten
    1/4 c  Matzah cake meal
           Salt & white pepper to taste
      1 c  Meat filling (any leftover
           Chicken or beef, ground)
           Matzah meal

  Use mashed potatoes made with chicken fat.  Combine
  potatoes, 2 eggs, cake meal and salt and pepper to
  taste.  Form into 10 flat patties, place a spoonful of
  meat filling on each and roll the patty over the
  filling until it is completely covered.  Flatten the
  Vareninkas slightly.  Dip them in the third egg until
  covered on all sides and roll in the matzah meal until
  completely coated.
 ***This is where my recipe  stops...can anybody tell me,
what happens now?**
-----
Ah-Choo, T.D. in Md.- 01/05 06:28 pm
PRODIGY(R) interactive personal service         01/13/93        11:04 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/11  9:33 PM

TO:      ALL
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: R-MM-CHOCOLATE PCORN

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

     Title: Milk chocolate popcorn
Categories: Snacks, Popcorn
  Servings:  1

     12 c  Popped popcorn
  2 1/2 c  (12oz can) salted peanuts
      1 c  Corn syrup
    1/4 c  Butter or margarine
      2 c  11 1/2 oz bag Milk chocolate
           Chips

  In a large, greased, roasting pan, combine popcorn and
  nuts. In a large, heavy saucepan combine chocolate
  chips, corn syrup and butter. Cook over medium heat
  until mixture boils, stirring constantly. pour over
  popcorn toss well to coat. Bake in a preheated 300
  degree oven for 45 minutes stirring frequently. Cool
  completely. Store in an airtight container for up to
  two weeks. Makes about 14 cups. Recipe from NESTLE
  Toll house kitchens.
  Formated by Diana Lewis

-----
Diana (:>)
51st state
BUZZY BUZZ
01/11 18:22PST
PRODIGY(R) interactive personal service         01/13/93        11:05 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/08  8:12 AM

TO:      ALL
FROM:    KEVIN WILSON   (MHDT47A)
SUBJECT: R-MM WW 4 JIM INNESS

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

     Title: Quiche Lorraine....pdpp83a
Categories: Ww, Low-cal, Cheese/eggs, Main dish
  Servings:  1

    1/2 c  Evaporated skim milk
      1    Egg
      1 oz Swiss cheese, shredded
      1 t  Imitation bacon bits
      1 t  Grated parmesan cheese
           Dash of pepper

  Preheat oven to 350 D. Prepare a 10 oz. custard cup or
  1 1/2 cup casserole with non-stick spray. In a small
  bowl, beat together egg and milk. Stir in Swiss
  cheese, bacon bits and pepper. Pour into prepared
  container and sprinkle with parmesan cheese. Place in
  an 8x8x2 baking dish that has about 1" of boiling
  water in it. Bake for 25-30 minutes or until a knife
  inserted in the center comes out clean. Let stand for
  5 minutes before serving. WW Exchanges: 2 protein, 1
  milk, 20 optional calories.

-----
PRODIGY(R) interactive personal service         01/13/93        11:05 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:12 AM

TO:      ALL
FROM:    KEVIN WILSON   (MHDT47A)
SUBJECT: R-MM WW 4 JIM INNESS

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

     Title: BLACK-EYED PEA-CORN SALAD
Categories: Ww, Low-cal, Salads, Vegetables
  Servings:  4

-------------------JOYCE BURTON, PDPP83A-------------------
      2 ts Sesame oil
      2 ts Peanut oil
      1 c  Scallions; chopped, cut into
           1" pieces
      1 tb Fresh ginger; chopped
      2 tb Orange juice
      1 tb Rice wine vinegar
      2 ts Low-sodium soy sauce
    1/2 ts Granulated sugar
    1/8 ts Oriental chili paste;
           (available at Asian markets)
      1 c  Cooked corn; drained
      1    Medium red bell pepper;diced
      1    Medium yellow bell pepper;
           Diced
      1 c  Chicory; coarsely chopped
      8 oz Cooked blk-eyed peas;drained

  1. In small nonstick skillet, heat sesame and peanut
  oil; add scallions and ginger. Cook, stirring
  frequently, 2 minutes. Remove from heat. Whisk in
  juice, vinegar, soy sauce, sugar and chili paste; set
  aside. 2. In large bowl, combine corn, peppers,
  chicory and black-eyed peas. Add dressing; toss to mix
  well. Cover and refrigerate until ready to serve. Each
  serving provides: 1 FA, 1 P, 2 V, 1/2 B, 5 C. Per
  serving: 186 cal, 7 g pro, 5 g fat, 31 g car, 418 mg
  sod, 0 mg chol. Source: Weight Watchers Magazine,
  August, 1992. Formtted by Joyce Burton ... PDPP83A.

-----
PRODIGY(R) interactive personal service         01/13/93        11:06 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/12  8:38 PM

TO:      J BECKER   (JSHM81B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: RR-GENERAL TSO'S CHK

But of course...here is one I have on a floppy and I will
try and remember to get the rest...unless Michael or Elayne
gets here before I come back in the morning...
---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: GENERAL TSO'S CHICKEN
Categories: Poultry, Chinese, Hom
  Servings:  4

    3/4 lb Boneless chicken breast
      2 ts Dark soy sauce
      2 ts Rice wine or dry sherry
      1 ts Finely chopped ginger root
      1 ts Cornstarch
      1 ts Sesame oil
    1/3 c  Oil, preferably peanut
      2    Dried red chiles
           - cut in half lengthwise
      1 tb Chopped fresh orange peel OR
      2 ts - dried citrus peel
           -(soaked & coarsely chopped)
    1/2 ts Roasted Sichuan peppercorns
           * (finely ground), optional
      2 ts Dark soy sauce
    1/4 ts Salt
      1 ts Sugar
    1/2 ts Sesame oil

  CUT CHICKEN INTO THIN SLICES 2 inches long, cutting
  against the grain. Put it into a bowl together with
  the soy sauce, rice wine or sherry, ginger, cornstarch
  and 1 teaspoon sesame oil. Mix well, and then let the
  mixture marinate for about 20 minutes. Heat the oil in
  a wok or large skillet until it is very hot. Remove
  the chicken from the marinade with a slotted spoon.
  Add it to the pan and stir-fry it for 2 minutes until
  it browns. Remove it and leave to drain in a colander
  or sieve. Pour off most of the oil, leaving about 2
  teaspoons. Reheat the pan over a high heat and then
  add the dried chiles. Stir-fry them for 10 seconds,
  and then return the chicken to the pan. Add the rest
  of the ingredients and stir-fry for 4 minutes, mixing
  well. Serve the dish at once.

PRODIGY(R) interactive personal service         01/13/93        11:06 AM

  KEN HOM

  PRODIGY GUEST CHEFS COOKBOOK

-----

Enjoy!!! * Elaine/FRAMINGHAM * 01/12/93 08:30 pm
PRODIGY(R) interactive personal service         01/13/93        11:07 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/13 10:41 AM

TO:      JOYCE BURTON   (PDPP83A)
FROM:    NORMA WRENN   (NPXR56B)
SUBJECT: RR-SUN-DRIED TOMS



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

      Title: OVEN-DRIED TOMATOES
 Categories: Vegetables, Misc, Kump
   Servings:  1


        Olive oil
        Salt and pepper
        Tomatoes, preferably plum
        Fresh herbs (optional):
        -Thyme, rosemary, oregano,
        -=OR=- garlic

  PREHEAT OVEN TO 325F. Lightly oil a cookie sheet or
  baking pan with olive oil and sprinkle with salt and
  pepper. Slice tomatoes (plum tomatoes work best)
  crosswise into 1-inch slices. Pack tightly together on
  the pan; ideally the tomatoes should fill the entire
  pan. Drizzle the tomatoes lightly with olive oil,
  sprinkle with salt and pepper, and sprinkle with fresh
  herbs if desired (use thyme, rosemary, oregano or
  garlic, alone or in combination). Roast for 45 minutes
  to a hour. The tomatoes should be shrivelled and
  dehydrated without burning. The flavor will get more
  intense and rich the longer the tomatoes are left in
  the oven.

  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

-----

 01/13 09:30 am   Norma - Abilene TX
PRODIGY(R) interactive personal service         01/13/93        11:08 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/13 10:41 AM

TO:      JOYCE BURTON   (PDPP83A)
FROM:    NORMA WRENN   (NPXR56B)
SUBJECT: RR-SUN-DRIED TOMS



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

      Title: OVEN-DRIED TOMATOES
 Categories: Vegetables, Misc, Kump
   Servings:  1


        Olive oil
        Salt and pepper
        Tomatoes, preferably plum
        Fresh herbs (optional):
        -Thyme, rosemary, oregano,
        -=OR=- garlic

  PREHEAT OVEN TO 325F. Lightly oil a cookie sheet or
  baking pan with olive oil and sprinkle with salt and
  pepper. Slice tomatoes (plum tomatoes work best)
  crosswise into 1-inch slices. Pack tightly together on
  the pan; ideally the tomatoes should fill the entire
  pan. Drizzle the tomatoes lightly with olive oil,
  sprinkle with salt and pepper, and sprinkle with fresh
  herbs if desired (use thyme, rosemary, oregano or
  garlic, alone or in combination). Roast for 45 minutes
  to a hour. The tomatoes should be shrivelled and
  dehydrated without burning. The flavor will get more
  intense and rich the longer the tomatoes are left in
  the oven.

  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

-----

 01/13 09:30 am   Norma - Abilene TX
PRODIGY(R) interactive personal service         01/13/93        11:12 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/07  2:09 PM

TO:      ALL
FROM:    GAYE LEVY   (DTXT63A)
SUBJECT: S: BEST R OF 1992

This recipe takes first place in my book as the BEST of 93!!
Thanks Judy!!

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

     Title: ITALIAN CHICKEN DINNER
Categories: Crockpot, Poultry, Ethnic
  Servings:  6

           -Judy Garnett PJXG05A
      1    Sm Cabbage; cut in wedges
      1 c  Mushrooms; canned
      2 tb Tapioca; quick cooking
      1    Chicken; broiler or fryer -
           And frozen
      1    Jars Meatless spaghetti sauc
           Parmesan cheese; grated
  In a 3 1/2 to 6 quart crockery cooker place cabbage
  wedges, onion and mushrooms.  Sprinkle tapioca over
  vegetables. Place FROZEN chicken pieces atop
  vegetables. Pour spaghetti sauce over chicken. Cover;
  cook on low-heat setting for 10 to 12 hours.  Transfer
  to a serving platter. Sprinkle with Parmesan Cheese.
  Makes 6 servings.

  Notes from Gaye:  The original recipe did not indicate
  the amount of onion to use.  I used 1/4 cup dried
  chopped onion (equivalent to one onion).  I used 1 cup
  of Ragu Garden Style with Tomatoes, Garlic and Onions.
  Also, I used fresh, skinned chicken breasts.

-----

  Gaye//happy to be home in WA State//  01/07 10:58 am
PRODIGY(R) interactive personal service         01/13/93        11:14 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  4:34 PM

TO:      ALL
FROM:    NORMA WRENN   (NPXR56B)
SUBJECT: WAR--NEUTRAL ZONE

Being of peace-loving nature I really don't want to become
involved in this war...  just want to stay in the middle
of the recipe slinging road.  In order to keep fuel to the
fire so that I can capture some of these good recipes, I
will submit a little ammunition to keep it going.
---------- Recipe via Meal-Master (tm) v7.03 (*P)
      Title: PICKLED BLACK EYED PEAS
 Categories: Vegetables, Relishes, Nw, Ugh/good?
   Servings: 12

--------------------NORMA WRENN NPXR56B-------------------
      1 lb Dried black eyed peas
      2 c  Italian salad dressing
      2 c  Green pepper; diced
  1 1/2 c  Onion; diced
    1/2 c  Jalapeno peppers; finely
           -minced
      2 oz Pimiento; diced; drained
      1 tb Garlic; finely chopped
           -Salt to taste
           Hot pepper sauce; to taste
      1 c  Parsley; chopped; optional

  Soak peas overnight.  Cook until just tender about 40
  minutes.  Do not over cook.  Drain peas.  In a large
  bowl, combine peas and salad dressing. Let peas cool.
  Add green pepper, onion, green onion, jalapenos,
  pimiento, garlic, salt, hot pepper sauce and parsley.
  Marinate overnight. Serve as a relish, on a bed of
  lettuce as a salad or can be sutffed in a tomato.
  Yield:  10-12 servings

  Source:  Celebrate San Antonio A Cookbook by the San
  Antonio Junior Forum

-----

 01/10 03:25 pm   Norma - Abilene TX
PRODIGY(R) interactive personal service         01/13/93        11:15 AM

         FOOD AND WINE CLUB
TOPIC:   HEALTHY EATING
TIME:    01/11  6:18 PM

TO:      MOLLIE BIGGS   (TXTH35A)
FROM:    MARGARET HERRICK   (FTVF26A)
SUBJECT: LOWCAL CRANBERRY SAU

Hi, Mollie,  I'm from the McDougall subjects where we never
eat turkey or other animal products any more or any fats or
refined sugar either.  The way I make cranberry sauce is to
cook it up with apple juice concentrate as a sweetener.  For
juice, cook the cranberries in fresh apple cider.  Makes it
sweet enough. For cranberry relish, grind  cranberries, 2
red (cored) apples, an orange and 1 cup of raisins together.
PRODIGY(R) interactive personal service         01/13/93        11:18 AM

         FOOD AND WINE CLUB
TOPIC:   HEALTHY EATING
TIME:    01/10 11:27 AM

TO:      ALL
FROM:    DENNIS SPIVEY   (NGNR19A)
SUBJECT: WW MUFFINS FOR JILL

Here are some "substitutes for the Banana Muffins Jill, as
well as a few others I had handy.  Hope some of them sound
good to you.
---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: WW Pumpkin Muffins (No Fat)
Categories: Ww, Breads
  Servings:  2

           -Kathleen Kincaid  NRRN96A
      1 c  Pumpkin
      1 ts Cinnamon
      2    Eggs
      1 ts Vanilla
      6 tb Flour
      1 ts Baking powder
      4 tb Raisins
    1/2 c  Carrots; grated
    2/3 c  Powdered milk
     10 pk Sweet & Low
      2 ts Pumpkin pie spice

  Mix all ingredients.  Spray muffin tin with Pam.
  Divide equally.  Bake at 350 F. for 25 minutes.  Makes
  12 muffins.  Read this part carefully:  Each serving
  (of six (6) muffins, yes six muffins), equals the
  following Weight Watchers Exchanges:  1 Bread, 1
  Fruit, 1 Milk, 1 Protein and 1 1/2 Vegetables.  This
  is a no fat recipe!  You may substitute Egg Beaters
  for the eggs and Equal for the Sweet and Low.  Freeze
  well.

-----
Dennis Spivey-Golden, CO
PRODIGY(R) interactive personal service         01/13/93        11:19 AM

         FOOD AND WINE CLUB
TOPIC:   HEALTHY EATING
TIME:    01/10 11:27 AM

TO:      ALL
FROM:    DENNIS SPIVEY   (NGNR19A)
SUBJECT: WW MUFFINS FOR JILL

Forgot to write down my Subject, so I hope this appears with
the rest of my posts for you Jill.
---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: WW Apple Muffins (No Fat)
Categories: Ww, Breads
  Servings:  2

           -Kathleen Kincaid  NRRN96A
    1/2 c  Applesauce
    1/2 c  Apples; diced
      1 ts Cinnamon
    1/8 ts Cloves
      2    Eggs
      6 tb Flour
      1 ts Baking powder
    2/3 c  Powdered milk
     10 pk Sweet and Low
      1 ts Vanilla
    1/2 c  Carrots; grated

  Mix all ingredients.  Spray muffin tin with Pam.
  Divide equally.  Bake at 350 F. for 25 minutes.  Makes
  12 muffins which is TW0 SERVINGS of SIX (yes 6)
  MUFFINS EACH.  For each six (6) muffins the following
  counts apply:  1 Bread, 1 Fruit, 1 Milk, 1 Protein and
  1/4 Vegetable.  This recipe is no fat.  You may
  substitute Egg Beaters for the eggs and Equal for the
  Sweet and Low.  Freeze well.

-----
Dennis Spivey-Golden, CO
PRODIGY(R) interactive personal service         01/13/93        11:19 AM

         FOOD AND WINE CLUB
TOPIC:   HEALTHY EATING
TIME:    01/10 11:27 AM

TO:      ALL
FROM:    DENNIS SPIVEY   (NGNR19A)
SUBJECT: WW MUFFINS FOR JILL

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

     Title: WW Carrot Muffins (No Fat)
Categories: Ww, Breads
  Servings:  2

           -Kathleen Kincaid  NRRN96A
  1 1/2 c  Carrots; grated
      1 ts Cinnamon
    1/8 ts Cloves
      1 ts Orange peel
      2    Eggs
      4 tb Raisins
      1 ts Vanilla
      6 tb Flour
      1 ts Baking Powder
    2/3 c  Powdered milk
      1    Amount of brown sugar Twin
           - to equal 20 tsp. sugar

  Mix all ingredients.  Spray muffin tin with Pam.
  Divide equally.  Bake at 350 F. for 25 minutes.  Makes
  12 muffins which is TWO SERVINGS of SIX (yes 6)
  MUFFINS EACH.  For each six (6) muffins the following
  counts apply:  1 Bread, 1 Fruit, 1 Milk, 1 Protein and
  3/4 Vegetable.  This is a no fat recipe.  Can
  substitute Egg Beaters for the eggs and use Equal
  instead of Sweet and Low.  Freeze well.
-----
Dennis Spivey-Golden, CO
PRODIGY(R) interactive personal service         01/13/93        11:19 AM

         FOOD AND WINE CLUB
TOPIC:   HEALTHY EATING
TIME:    01/10 11:27 AM

TO:      ALL
FROM:    DENNIS SPIVEY   (NGNR19A)
SUBJECT: WW MUFFINS FOR JILL

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

     Title: WW Apple and Cheddar Corn Muffins
Categories: Breads, Low-cal
  Servings: 12

           Cherri Langley   RVSN34B
  1 2/3 c  Flour
      1 ts Flour
  1 1/2 oz Uncooked yellow corn meal
      1 tb Baking powder
    3/4 lb Apples;cored,pared,finely
             chopped..wt before cutting
    1/2 c  Corn;thawed frozen
  2 1/4 oz Cheddar;reduced fat,shredded
    1/3 c  Sugar
      1 ds Cinnamon
      1 ds Nutmeg
    1/3 c  Corn oil
      2 ts Corn oil
      3    Eggs; lightly beaten

  1.  Preheat oven to 400 F.  Line 12 muffin pan cups
  with paper baking cups.
  2.  In large bowl combine flour, cornmeal, and baking
  powder.  Add apples, corn, cheese, sugar, cinnamon,
  nutmet, stirring to combine.  In small bowl, beat eggs
  and oil; stir into flour mixture (do not
  overbeat...the mixture will be stiff). 3.  Fill baking
  cups and bake in center of oven for 15 minutes. Makes
  12 muffins.  ONE MUFFIN= 1 1/2 F, 1/2 P, 1 B, 1/4 F,
  25 Optional cal.
  Cherri Langley said the recipe is from Simply Light
  Cooking cookbook she obtained at a Weight Watchers
  meeting.  Said cookbook was just great!

-----
Dennis Spivey-Golden, CO
PRODIGY(R) interactive personal service         01/13/93        11:19 AM

         FOOD AND WINE CLUB
TOPIC:   HEALTHY EATING
TIME:    01/10 11:27 AM

TO:      ALL
FROM:    DENNIS SPIVEY   (NGNR19A)
SUBJECT: WW MUFFINS FOR JILL

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

     Title: WW Cinnamon Rolls
Categories: Breads, Low-cal
  Servings: 10

           -WRSD61A
     10 oz Buttermilk Biscuits, Refrig.
           -(10 biscuits in "tube")
      5 ts Margarine; melted
      5 ts Brown sugar; packed, divided
      1 ts Cinnamon
    1/2 c  Raisins; dark
      2 tb Raisins; dark
      5 ts Powdered sugar; sifted
      2 ts Water

  Preheat oven to 400 F.  Spray 8x8x2 inch baking pan;
  set aside.  Separate biscuits; using fingers, flatten
  each into 3" circle.  Brush each circle with an equal
  amount of the margarine, sprinkle each with 1/4 t
  brown sugar and an equal amount of cinnamon, then top
  each with 1T raisins. Roll each circle jelly-roll
  fashion and arrange in two rows, seam side down, in
  sprayed pan.  Bake until rolls are puffed and golden
  brown, 8-12 minutes.  Transfer pan to wire rack and
  lets rolls cool in pan.
       In small bown or cup combine remaining 2 1/2 t
  brown sugar and the powdered sugar, add water, 1 t at
  a time, stirring constantly until mixture is smooth
  and syrupy.  Remove rolls to serving platter, brush
  each with an equal amount of sugar mixture.
  Makes 10 servings of 1 roll each.  Each serving
  provides: 1 BREAD, 1/2 FAT, 1/2 FRUIT and 20 OPTIONAL
  CALORIES.  Per serving: 143 calories, 5 g fat.
  Source:  WW Favorite Recipes (1986).  Hard to eat just
  one!!

-----
 Dennis Spivey--Golden, CO  These are GREAT!!!!!
PRODIGY(R) interactive personal service         01/13/93        11:20 AM

         FOOD AND WINE CLUB
TOPIC:   HEALTHY EATING
TIME:    01/10 11:27 AM

TO:      ALL
FROM:    DENNIS SPIVEY   (NGNR19A)
SUBJECT: WW MUFFINS FOR JILL

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

     Title: Oatmeal-apple Muffins
Categories: Breads
  Servings: 12

      2 oz Egg Beaters
      1 c  Skim milk
      3 ts Polyunsaturated oil
      1 c  Whole wheat flour
      3 ts Baking powder
      1 c  Uncooked rolled oats
      1 c  Raisins
      1 c  Peeled, chopped apples

  Preheat oven to 425 degrees F.  and grease muffin
  tins.  Mix egg whites, milk, and oil in bowl.  Add dry
  ingredients and mix.  Fold in raisins and apples.
  Place batter in muffin tins; fill each 3/4 full.  Bake
  about 20 minutes or until centers seem dry.

-----
Dennis Spivey-Golden, CO
PRODIGY(R) interactive personal service         01/13/93        11:20 AM

         FOOD AND WINE CLUB
TOPIC:   HEALTHY EATING
TIME:    01/10 11:27 AM

TO:      ALL
FROM:    DENNIS SPIVEY   (NGNR19A)
SUBJECT: WW MUFFINS FOR JILL

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

     Title: WW Apple-orange Spice Muffins
Categories: Ww, Breads
  Servings:  4

    3/4 c  Flour
  1 1/2 ts Baking powder
    1/2 ts Cinnamon
    1/4 ts Baking soda
      1    Dash Salt, nutmeg, & cloves
    1/3 c  Instant nonfat dry milk powd
      2 tb Plus 2 tsp. margarine
      1 tb Plus 1 tsp. Fimrly packed
      1    Brown sugar
      1    Large egg, separated
      2    Sm. pared, grated applies
      2 tb Raisins
      1 tb Plus 1 tsp. frz. concen.
           Apple juice (no sugar added)
      1    Grated orange peel
      1    Dash cream of tartar

  Preheat oven to 375 degrees F.  Into small bowl sift
  together flour, baking powder, cinnamon, baking soda,
  salt, nutmeg and cloves; stir in milk powder and set
  aside.  In mixing bowl cream margarine with sugar; add
  egg yolk and, using electric mixer on medium speed,
  beat until thick and creamy.  Add apples, raisins,
  juice, and orange peel and stir to combine; add flour
  mixture and beat until well blended.  In separate
  bowl, using clean beaters and mixer on high speed,
  beat egg white with cream of tartar until stiff but
  not dry; fold into batter.  Spray eight 2 1/2 inch
  diameter nonstick muffin pan cups with nonstick
  cooking spray; spoon 1/8 of batter into each sprayed
  cup (each will be about 2/3 full) and partially fill
  remaining cups with water (this will prevent pan from
  burning and/or warping).  Bake 20 to 25 minutes (until
  cake tester, inserted in center, comes out clean).
  Remove pan from oven and carefully drain off water
  (remember, it will be boiling hot); remove muffins to
  wire rack and let cool.  Makes 4 servings of 2 MUFFINS
  EACH!
PRODIGY(R) interactive personal service         01/13/93        11:20 AM


  EACH SERVING PROVIDES:  1 B, 2 F, 1 FR, 1/4 M, 40
  OPTIONAL CALORIES.

  Per serving:  267 calories; 6 g protein; 9 g fat; 40 g
  carbohydrate; 177 mg calcium; 343 mg sodium; 70 mg
  cholesterol.

-----
Dennis Spivey-Golden, CO

If you need other recipes, just write and I will try and
help you out if I can.  I have quite a few recipes and new
ones appear here and on the Food Software topic all the
time.
PRODIGY(R) interactive personal service         01/13/93        11:21 AM

         FOOD AND WINE CLUB
TOPIC:   HOLIDAY & ENTERTAIN
TIME:    01/12  2:08 PM

TO:      DIANA HABERKAMP   (WPFD15A)
FROM:    BETTY WHITE   (TPRT81C)
SUBJECT: BLUE PUNCH

 Hi Diana,  I will share with you what we did for blue
punch, very simple too.  We bought two packages of Kool-Aid,
flavor 'Great Bluedini', mixed with 2 cups of sugar and one
gallon of bottled water, in the punch bowl.  Surround the
punch bowl with fresh floral arrangement of your choice. We
floated a small plastic duck in the punch bowl and everyone
loved it. (we knew it was a boy).  Betty in sunny fl.
PRODIGY(R) interactive personal service         01/13/93        11:22 AM

         FOOD AND WINE CLUB
TOPIC:   HOLIDAY & ENTERTAIN
TIME:    01/13  9:34 AM

TO:      KELLY CALLAHAN   (MNST46B)
FROM:    PATRICIA MOORE   (VCHD83C)
SUBJECT: CHAMPANGE PUNCH

Hi Kelly!   I have this recipe for punch that I think you'll
love.  It was a big hit at my sisters' bridal shower.

2 quarts rainbow sherbert
1-1/2 cups ICE cold water (or ice cubes to keep cold)
1 (12oz) can frozen lemonade concentrate, thawed
2-3 bottles champagne                                >>>>>>>
Scoop sherbert into a large punch bowl.  Add water and
lemonade concentrate, stir just till combined.  Slowly pour
champagne down the side of the bowl.  Stir gently to mix.

For the shower there were a few pregnant people, so I also
made a non-alcoholic punch using the same recipe, except
with lemon-lime soda(2 liters) instead of champagne.

                    I hope you enjoy it!!

                         ~~~Trish in PA~~~
----- Recipe in Meal-Master v7 Importable Format

     Title: Worried Fried Green Tomatoes
Categories: Vegetable Tomato Meatless
  Servings: 4

  2 1/2 lb Green tomatoes, sliced verti
           -cally 1/4 inch thick
      3 ea Garlic, clove, sliced
    3/4 c  Flour
           Salt
           Pepper
      4 tb Olive oil

  Fat grams    per serving:              Approx. Cook Time: 30
  1)  Shake tomato slices in a paper sack with salt, pepper and flour.
  2) Heat oil over medium-high heat in a black iron skillet. Add
  tomatoes and garlic.  Cook without stirring for about 5 minutes, then,
  using a stiff spatula, scrape bottom of skillet and turn tomatoes.
  Continue to cook over medium to high heat, scraping bottom of skillet
  occasionally to prevent burning. You want the tomatoes which come in
  direct contact with the skillet to get dark. You should expect some
  sticking; just scrape hard.  Try to resist adding more oil but do so
  if you must. 3) When most of the tomatoes have turned olive green or
  dark brown, about 20 minutes, lower heat to low.  Continue to cook,
  worrying the tomatoes around with the spatula until they are all
  either brown or olive green. (Don't worry them too much; if you are
  too worrisome they turn mushy.) (Old family recipe; garlic and olive
  oil are my additions.)
  Source: Overton Anderson
-----