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

Text File | 1993-03-25 | 56KB | 1,652 lines

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

      Title: Almond Ricotta Custard
 Categories: Desserts, Company, Original
   Servings:  4

      1 c  Ricotta cheese
      1 c  Evaporated milk
      3    Eggs; beaten
    3/4 c  Sugar
    1/2 ts Almond extract
           Cinnamon or nutmeg
      1 T  Lemon juice
      1 tb Almonds; thin sliced

     Preheat oven to 350F. Press moisture out of ricotta cheese. Scald milk
  and pour over beaten eggs. Pour out the mixture into a blender or food
  processor and add the rest of the ingredients. Beat. Pour into shallow
  buttered dish. dust with cinnamon or nutmeg. Sprinkle thin sliced almonds
  on top. Set casserole dish inside larger pan partially filled with hot
  water. Cook 45 minutes at 350F. To test if done, insert knife near edge of
  dish. If knife comes out clean, the custard will be done when cool. Let
  cool before serving. Top with chocolate curls if desired.

  I won a microwave oven with this recipe

  Source: my own award winning recipe
  posted by Anne MacLellan

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      Title: Apple Cinnamon Muffins
 Categories: Muffins, Easy, Kids
   Servings:  1

      1    Egg
      2 c  Bisquick baking mix
    3/4 c  Apple; peeled & finely chop
    1/3 c  Sugar
    2/3 c  Milk
      2 T  Oil; vegetable
      2 ts Cinnamon; ground

  Fat grams    per serving:              Approx. Cook Time: :15
     Preheat oven to 400F. Grease bottom only of 12 medium muffin cups. Beat
  egg slightly, stir in remaining ingredients just till moistened. Divide
  batter evenly among cups. Bake till golden brown, 15 to 17 minutes.

  MAKES: 12 muffins
  posted by Anne MacLellan

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      Title: Apple Nut Coffee Cake
 Categories: Coffee cake
   Servings:  1

    1/2 c  Shortening
      1 c  Sugar
      2    Eggs
      1 ts Vanilla
      2 c  Flour
      1 ts Baking powder
      1 ts Baking soda
    1/4 ts -Salt
      1 c  Sour cream
      2 c  Apple; finely chopped
           Topping:
    1/2 c  Nuts; chopped
    1/2 c  Brown sugar; packed
      1 ts Cinnamon; ground
      2 T  Butter; melted

  Fat grams    per serving:              Approx. Cook Time: :40
    Preheat oven to 350F. In mixing bowl, cream together shortening and
  sugar. Add eggs and vanilla, beat well. Combine flour, baking powder,
  baking soda and salt. Add to creamed mixture, alternating with sour cream.
  Fold in apple. Spread batter in greased 13 X 9 X 2" baking pan or large
  greased bundt pan. Combine nuts, brown sugar, cinnamon and butter. Sprinkle
  nut mixture evenly over batter. Bake 350F for 35-40 minutes.

  Source: AWARE Cookbook II (Nancy Fisher)
  posted by Anne MacLellan

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      Title: Carrot Zucchini Cake
 Categories: Cakes
   Servings:  1

      2    Egg
      1 c  Carrot; grated
      1 c  Sugar
      1 c  Zucchini; grated
    2/3 c  Oil
    1/4 c  Coconut; shredded
    3/4 c  Flour
      1 ts Baking powder
      1 ts Baking soda
      1 ts Cinnamon
    3/4 ts -Salt

----------------------------CREAM CHEESE ICING:----------------------------
      1 pk Cream cheese; 4 oz
    1/4 c  Butter
      1 ts Orange rind; grated
      2 c  Icing sugar
      1 ts Vanilla

  CAKE: Preheat oven to 350F. Grease & flour 9" pan. Beat eggs with sugar
  till frothy.  Gradually beat in oil. Combine dry ingredients, add to 1 st
  mixture in large bowl & beat together till mixed (batter will be thick).
  Add carrots, zucchini & coconut. Beat. Pour into pan. Bake at 350F for 30
  min. Frost when cool.

  ICING:  Beat  cream  cheese (room temp) & butter together  till creamy.
  Beat in icing sugar, vanilla & orange rind till creamy. Spread.
  posted by Anne MacLellan

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      Title: Chocolate No Bake Cookies
 Categories: Cookies, Heritage, Kids
   Servings:  1

    1/2 c  Butter
      2 c  Sugar
    1/2 c  -Water
      2 tb Cocoa
    1/2 c  Peanut butter
      3 c  Oatmeal or:
      1 c  Coconut

    Mix butter, sugar, water and cocoa together, bring to a boil for 30
  seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop
  on wax paper and let harden.

  one of my grandmother's Terrill's recipes
  Source: grandma (via mom)
  posted by Anne MacLellan

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      Title: Cream Cheese Bars
 Categories: Dad, Bars
   Servings:  1

    1/2 c  Brown sugar; packed
    1/4 c  Butter
      1 c  Bisquick baking mix
    1/2 c  Walnuts; chopped
      1 pk Cream cheese; 8 oz softened
    1/4 c  Sugar; granulated
      1 T  Lemon juice
      2 ts Milk
    1/2 ts Vanilla
      1    Egg

  Fat grams    per serving:              Approx. Cook Time: :45
    Preheat oven to 350F. Grease 8" square pan. Mix brown sugar and butter
  till well blended. Stir in Bisquick and walnuts till mixture is crumbly;
  reserve 1 cup. Press remaining mixture in pan with fingers. Bake 12
  minutes.   Mix cream cheese and granulated sugar; beat in remaining
  ingredients till smooth. Spread cream cheese mixture over layer in pan;
  sprinkle with crumbly mixture. Bake till centre is firm, about 25 minutes.

  NB. Results aren't always consistent (sometimes it's too crumbly or the
  bottom layer sticks in the pan). However, it's Dad's favorite recipe.
  Source: Bisquick book
  posted by Anne MacLellan

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      Title: Danish Apple Cake
 Categories: Cakes, Heritage
   Servings:  1

      1    Egg
    3/4 c  Sugar
    1/2 ts Vanilla
      2 tb Butter; melted
    2/3 c  Flour
    1/2 ts -Salt
      1 ts Baking powder
      1 c  Apple; chopped
    1/2 c  Nuts; chopped
           Cinnamon & nutmeg

    Preheat oven to 350F. Beat together egg, sugar, vanilla and melted butter
  (can add up to 3 tbsp melted butter). Stir in sifted flour, salt and baking
  powder. Add chopped apple, nuts and cinnamon and nutmeg and mix well. Put
  in greased pie plate and bake at 350F for 30 minutes.

  Source: mom
  posted by Anne MacLellan

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

      Title: Easy Double Chocolate Banana Snack Cake
 Categories: Cakes, Dad
   Servings:  1

      2 c  Flour; all purpose
      1 c  Sugar
      2 T  Cocoa; unsweetened
      1 ts Baking soda
    1/2 ts -Salt
    3/4 c  Milk
    1/2 c  Banana; mashed ripe
    1/3 c  Butter; melted
      1 T  Lemon juice
      1 ts Vanilla
    3/4 c  Chocolate chips; semisweet

  Fat grams    per serving:              Approx. Cook Time: :15
   Preheat oven to 350F. Mix together flour, sugar, cocoa, baking soda and
  salt. Make well in centre of ingredients.  Add milk, banana, butter, lemon
  juice and vanilla.  Beat with fork till well blended, about 2 minutes. Stir
  in chocolate chips. Pour into greased 9" square cake pan. Bake in 350F oven
  for 45-50 minutes or till done. Cool completely. To serve, sprinkle with
  icing sugar.

  Source: the Cooking with Milk calendar
  posted by Anne MacLellan

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

      Title: Fdr's Favorite Pecan Pie
 Categories: Pies, Southern
   Servings:  8

      1    Pastry for 9" pie
      1 tb Butter
      1 c  Sugar; brown
      1 c  Corn syrup
      3    Eggs; well beaten
      1 ts Vanilla
      1 c  Pecans; halved or pieces

  Fat grams    per serving:              Approx. Cook Time: :50
    Precook 9" pastry shell for 5 minutes at 425F. (I use Speedy
  Pat-in-Pastry). Turn down oven to 350F.   Cream butter and sugar, add
  syrup, eggs and vanilla. Mix well, then add pecans. Pour into prepared
  crust and bake in 350F oven till filling is firm, about 40 to 50 minutes.
  Cool before cutting.

  (I don't know whether FDR really liked this but it's in the title! Source:
  Toronto Star
  posted by Anne MacLellan

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

      Title: Fruit Loaf
 Categories: Breads, Desserts, Heritage
   Servings:  1

    1/4 c  Red &green candied cherries
    1/4 c  Nuts
    1/4 c  Mixed peel
  1 3/4 c  Flour; sifted
      2 ts Baking powder
    1/2 c  Sugar; white
      2    Eggs
    1/3 c  Milk
    1/2 ts Vanilla
    1/2 ts Almond extract
      6 tb Shortening; melted

  Fat grams    per serving:              Approx. Cook Time: :40
     Preheat oven to 450F. Cut cherries into quarters, add to nuts and mixed
  peel. Measure flour, baking powder, sugar and salt into sifter. Sift. Beat
  eggs till light and fluffy. Add in milk, vanilla, almond extract and
  shortening. Add fruit to flour and mix well. Make hole in dry ingredients
  and egg mixture.   Bake in greased loaf pan, lined with wax paper 35
  minutes at 350F.

  One of mom's recipes, originally came from a neighbour from Newfoundland.

  packs well for lunches and is not too sweet.
  posted by Anne MacLellan

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

      Title: Lemon Squares
 Categories: Dad, Bars, Can living
   Servings:  1

      1 c  Flour; all purpose flour
    1/2 c  Butter
    1/4 c  Brown sugar; firmly packed
      1 c  Sugar; granulated
      3 tb Lemon juice
      2 tb Flour; all purpose
    1/2 ts Baking powder
      3    Eggs, lightly beaten
      2 ts Lemon rind; grated (optiona
           Icing sugar

  Fat grams    per serving:              Approx. Cook Time: :45 Preheat oven
  to 350F. BASE: In food processor or using pastry blender, blend flour,
  butter and brown sugar till crumbly. Press in 9" square pan. Bake in 350F
  oven for 15 minutes. TOPPING: stir together sugar, juice, flour, baking
  powder, eggs and 1 tsp of the rind. Pour over baked base, return to 325F
  oven for 25 to 30 minutes or till lightly browned and firm to touch. Let
  cool completely in pan. Just before serving, lightly dust with icing sugar
  and sprinkle with remaining lemon rind.

  Source: Canadian Living magazine
  posted by Anne MacLellan

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

      Title: Pear Bread Pudding
 Categories: Heritage
   Servings:  6

    1/2 c  Raisins
    1/4 c  Rum or 1 tsp rum extract & w
           -Rum extract & 1 tsp water
      2 c  Pears; peeled, sliced, ripe
    1/2 c  Sugar
      4 c  Bread; white, coarsely torn
      3 c  Milk
      1 c  Cream; or evaporated milk
      3    Eggs
      1 ts Vanilla

       Preheat oven to 350F. Heat rum mixture and pour over raisins; set
  aside. Melt 1 tbsp of butter in frypan, add pears and cook 5 minutes. Add
  1/4 cup sugar, stir and cook 2 more minutes and then put aside. Place bread
  in bowl. Scald milk and pour over bread. Let soak 5 minutes. Add raisin
  mixture and pears with syrup. Beat together eggs, rest of sugar, vanilla
  and stir in bread mixture. Pour in buttered baking dish, bake at 350F for
  50 minutes.

  Source: mom's recipe, similar to a recipe her Aunt Truie served
  posted by Anne MacLellan

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

      Title: Raspberry Tart
 Categories: Pies, Elisabeth
   Servings:  1

      1 c  Flour; all purpose
      1 tb Sugar; granulated
      6 tb Butter; cold
      1    Egg yolk
      1 tb Lemon juice
      3 tb Cornstarch
    3/4 c  Sugar; granulated
      1 c  Raspberries; fresh

  Fat grams    per serving:              Approx. Cook Time: :40 Pastry: In
  large bowl, stir together flour, sugar and salt. With pastry blender or
  food processor, cut in butter till it resembles tiny peas. In small bowl &
  using fork, stir together egg yolk, lemon juice and 1 Tbsp water; sprinkle
  over flour mixture. Stirring with fork, add a little more water if
  necessary to hold dough together. Using hands, gently shape pastry into
  ball. Press dough 1/8" thick into flan pan. Refrigerate while making
  filling. Filling: Preheat oven to 425F. In small saucepan, stir together
  water & cornstarch till smooth. Stir in sugar. Add raspberries and cook,
  stirring, over medium-low heat for 10-15 minutes or till thickened. Let
  cool; spoon into shell, filling no more than 2/3 full. Bake in 425F oven
  for 10 minutes. Reduce heat to 350F and bake 15 minutes longer or till
  pastry is golden brown. Let cool in flan ring 15 minutes before removing to
  rack.

  Source: Anne of Green Gables Cookbook
  posted by Anne MacLellan

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

      Title: Rhubarb Dream
 Categories: Desserts, Anne, Staebler
   Servings:  1

-----------------------------------CRUST-----------------------------------
      1 c  Flour
      5 T  Sugar
    1/4 c  Butter

----------------------------------TOPPING----------------------------------
      2    Eggs
  1 1/2 c  Sugar
    1/4 c  Flour
    1/4 ts -Salt
      2 c  Rhubarb; fresh, diced

  Fat grams    per serving:              Approx. Cook Time: :30
   Preheat oven to 350F. Blend crust ingredients. Press into ungreased 9" x
  9" pan. Mix topping ingredients and spoon over crust. Bake at 350F for
  about 30 minutes or till crust is golden brown.

  Source: Edna Staebler, _More Food that Schmecks_
  posted by Anne MacLellan

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

      Title: Rice Krispie Squares
 Categories: Kids, Candy
   Servings:  1

      4 tb Butter
      4 c  Marshmallows or 10 oz
      5 c  Rice krispie cereal

  Fat grams    per serving:              Approx. Cook Time: :05
    Melt butter in saucepan over low heat. Add marshmallows and stir till
  melted. Cook 3 minutes, stirring constantly . Remove from heat, add Rice
  Krispies and stir till all are coated. Using buttered spatula, press evenly
  into buttered 13x9x2" pan. Cool. Cut into 2" squares.

  VARIATIONS: add 1 cup raisins     add 1 cup peanuts add 1/4 cup peanut
  butter to marshmallows
   melt 2 squares chocolate with marshmallows for Christmas: add green food
  colouring (if desired), shape into "trees" or press into buttered ring or
  small Bundt mold. Decorate with red cinnamon candies (for tree) or
  spearmint leaves and jelly berries for ring mold (resembles a wreath)
  posted by Anne MacLellan

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

      Title: Speedy Pat-in Pastry
 Categories: Pies, Staebler
   Servings:  1

  1 1/2 c  Flour
  1 1/2 ts Sugar
    3/4 ts -Salt
    1/2 c  Oil; corn
      3 T  Milk; cold

  "I could never never make a good pie crust. My crusts were always tough or
  crumbly, no matter what recipe I'd try. Whenever we had a family
  get-together and I'd offer to make a pie, my sister or my niece would say,
  "No, Ednie, don't bother. You bring the vegetables, I'll make a pie."
   But since my sister Norm gave me her recipe for a pat-in pie crust, I've
  had incredible success! Every time! The family no longer reject my
  offerings. My crust are crisp and tasty and golden. The edges may not be
  perfectly fluted like Norm's are but that's not important. Pat-in crust is
  so easy to make. I put all the ingredients into my food processor, give
  them a brief whirl, and pour the mixture into a pie plate. I pat it firmly
  ~ around the edges first, then through the middle - and that's it. No
  rolling or wasting bits of pastry, and so fast that it can be done in five
  minutes.
   Norm doesn't mix her crust in her food processor. She let her husband,
  Ralph, blend the ingredients with a fork in the pie plate. Then he can
  proudly say he made it..."

    Sift flour, sugar and salt directly in 9-10" pie plate. Combine oil and
  milk in measuring cup and beat with fork till creamy. Pour all at once
  over flour in pie plate; give your food processor a brief whirl or -in a
  pie plate mix with a fork till flour is completely dampened. Push the
  dough with your fingers to line bottom and sides of pan, then fill with
  whatever filling you've chosen.

  If you are making a baked pie shell to be filled later, prick the pastry
  with a fork to keep it from bubbling. Bake at 425F for 15 minutes or until
  golden. Fill If you're fussy, press it down with a pie plate. Flute the
  edges.

  Source: Edna Staebler's Schmecks cookbooks
  NB: To extend a pie to serve more than 6 or 8, then pat the pastry into a
  9" X 13" cake pan, spread the filling over it and when baked, cut into 12
  squares.
  posted by Anne MacLellan

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

      Title: Antipasto Salad
 Categories: Salads, Pasta, Mom, Can living
   Servings:  8

      1    Cauliflower,small
           -in small flowerettes
      3    Carrots; large, thinly slic
      1    Green pepper; diced
      1 c  Black olives
  2 1/2 c  Pasta; rotini

----------------------------------DRESSING----------------------------------
  1 1/4 c  Oil; vegetable or corn
    3/4 c  Vinegar, cider
      2    Garlic cloves; peeled & min
      1 T  Sugar; granulated
           - salt & pepper

  In large bowl, toss together cauliflower, carrots, green pepper and
  olives. Cook rotini in large pot of boiling salted water till tender but
  firm about 8 to 10 minutes, drain and rinse in cold water. Dressing:
  Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste;
  mix well. Pour all but  1/3 cup dressing over salad, tossing to mix,
  reserve remaining dressing. Cover and refrigerate overnight. Just before
  serving, taste and readjust seasonings and add remaining dressing if
  necessary.

  Source: _The Canadian Living Cookbook_ by Carol Ferguson
  posted by Anne MacLellan

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

      Title: Brussel Sprouts And Chestnuts
 Categories: Vegetables, Holiday
   Servings:  6

  1 1/2 lb Brussel sprouts
    1/2 lb Chestnuts
    1/2 ts Rosemary
    1/2 ts Tarragon
    1/2 ts Cumin
      1 c  Chicken broth
      1 T  Cornstarch

  Fat grams    per serving:              Approx. Cook Time: 40
     Blanche brussel sprouts in boiling water 5 - 10 minutes. Run cold water
  over them. Take chestnuts, with a sharp knife, make an "X" on the top of
  each one. Brush each chestnut with oil. Bake for 20 minutes at 400F. Then
  shell.   Mix sprouts, chestnuts and seasoning. Season with salt and pepper.
  Pour over broth. Bake at 350F for 20 minutes (can extend). Remove from
  oven. Pour liquid into pan and mix with cornstarch and water. Cook over
  medium heat till thickened. Pour over vegetables.

  Source: Neil's Mom (Toronto Sun orig)
  posted by Anne MacLellan

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

      Title: Buffalo Chicken Wings
 Categories: Poultry, Snacks
   Servings:  4

  2 1/2 lb Chicken wings
    1/4 c  Butter
      3 tb Durkees hot sauce
      1 tb Vinegar; optional
           Vegetable oil

  Fat grams    per serving:              Approx. Cook Time: :20
     Chill celery and Blue Cheese dressing if you are preparing them with
  wings. Preheat oven broiler or BBQ. Trim off wing tips. Separate wings
  into 2 sections. slowly melt butter in large saucepan. Add hot sauce and
  vinegar and remove from heat.  Brush oil on both sides of wings with
  vegetable oil and place on broiling rack. Broil 15- 20 minutes. Toss wings
  and sauce together.

  less fattening than the traditional deep fried version

  Source: _The Complete Book of Chicken Wings_by Joie Warner
  posted by Anne MacLellan

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

      Title: Cabbage Roll Casserole
 Categories: Casseroles, Meats, Everyday
   Servings:  4

      1 lb Hamburger
      1 T  Oil
      1    Onion; sliced thin
    1/8 ts Pepper
    1/2 c  Rice; uncooked, converted,
      1 cn Tomato soup; 10 oz
      1 cn -Water
      3 c  Cabbage; shredded

  Fat grams    per serving:              Approx. Cook Time: 1:00
     Preheat oven to 325F. In large frypan, brown meat in oil for few
  minutes. add onion, salt and pepper. Drain. Add rice, mix well. Add soup
  and water. Put cabbage in baking dish, pour rest over it and do NOT stir.
  Bake in 325F oven for 1 hour, uncovered.

  Tastes likes cabbage rolls but without the bother
  posted by Anne MacLellan

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

      Title: Cashew Chicken Chop Suey
 Categories: Poultry, Microwave
   Servings:  4

      2    Chicken breasts;boneless, c
    1/2 c  Celery; thin sliced
      1    Onion; small, thinly sliced
      3 tb Soya sauce
      1 ts Ginger; fresh minced
    1/8 ts Pepper
      3 ts Cornstarch
    1/4 c  -Water
      1 c  Chicken broth
  1 1/2 c  Bean sprouts; fresh
      1 cn Water chestnuts; 8 oz, drai
      1 cn Bamboo shoots; drained
      1 c  Mushrooms; fresh sliced
    1/2 c  Cashews

  Fat grams    per serving:              Approx. Cook Time: :25
     Combine chicken, celery, onion, soy sauce, ginger and pepper in 2 qt
  casserole dish. Mix well. Cover. Microwave at HIGH (100%) 5-8 minutes or
  till vegetables are tender and chicken is no longer pink, stirring twice.
  Blend cornstarch and water in 1 cup measuring cup. Add to casserole dish.
  Stir in remaining ingredients (except cashews). To thicken, microwave
  uncovered at HIGH (100%) 15-19 minutes or till mixture is thickened and
  translucent, stirring 2 or 3 times. Serve over hot cooked rice. Sprinkle
  with cashews.

  Source: my microwave cooking class.
  posted by Anne MacLellan

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

      Title: Celery With Pine Nuts
 Categories: Vegetables, Easy, Italian
   Servings:  4

      1    Celery; large bunch
      1    Onion; small chopped
    1/2 c  Pinenuts; toasted
      4 tb Butter
           -Salt & pepper
      1 tb Parsley; chopped italian

      Wash celery, cut into diagonal pieces, 1" long. Melt butter in saucepan
  and add onions and celery. Cover and cook, shaking pan till celery is
  tender-crisp, about 15 minutes. Remove lid, stir in salt & pinenuts, serve
  immediately.

  Source: _Italian Fast & Fresh_
  posted by Anne MacLellan

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

      Title: Chicken And Apple Saute
 Categories: Poultry
   Servings:  4

      4 ts Oil; vegetable
      2    Apples; tart thin sliced, u
      1    Onion; sliced
    1/2 ts Thyme; dried
      4    Chicken breasts; boneless s
      1 c  Apple juice
      1 tb Vinegar; cider
      1 tb Cornstarch
           -Salt & pepper

  Fat grams    per serving:              Approx. Cook Time: :20
     In heavy skillet, heat 2 tsp oil over med-high heat, cook apples, onion
  and thyme for about 4 minutes or just till tender-crisp. Remove to bowl and
  set aside.    Heat remaining oil in skillet, cook chicken, turning once for
  2 to 3 minutes or till golden brown. Reduce heat to medium low. Set 1 tbsp
  apple juice aside, pour remaining apple in skillet along with vinegar.
  Cover and simmer 6-8 minutes or till chicken is no longer pink inside. With
  slotted spoon, remove chicken to platter, keep warm. Combine cornstarch
  with reserved apple juice; stir into skillet and cook over high heat,
  scraping up any browned bits for 2 minutes or till thickened. Return apple
  mixture to pan and heat through, season with salt and pepper. Spoon around
  cooked chicken.

  source: Canadian Living cooking collection (from gas station giveaway)
  posted by Anne MacLellan

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      Title: Chunky Pizza Soup
 Categories: Soups, Kids, Fast, Can living
   Servings:  4

      1 tb Oil; vegetable
      1    Onion; chopped small
    1/2 c  Mushrooms; sliced
    1/4 c  Green peppers; slivered
      1 c  Tomatoes; undrained
      1 c  Stock; beef
      1 c  Pepperoni; thin sliced
    1/2 ts Basil; dried
      1 c  Cheese; mozzarella shredded

  Preheat oven broiler. Heat oil over medium heat, stirfry onion, mushroom
  and green pepper till soft, not browned. Add tomatoes, stock, pepperoni and
  basil, cook till heated through. Ladle soup into ovenproof bowls and
  sprinkle with cheese. Broil till cheese melts and is bubbly.

  Source: Canadian Living magazine
  posted by Anne MacLellan

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

      Title: Company Microwave Rice
 Categories: Rice, Microwave, Company
   Servings:  4

      1 c  Rice; unconverted, uncooked
      2 tb Butter
    1/3 c  Celery; finely chopped
    1/3 c  Green onion; finely chopped
      3 tb Soy sauce
      1 c  Bouillon; chicken
    1/2 c  Mushrooms; fresh sliced
    1/2 c  Peas; frozen

  Fat grams    per serving:              Approx. Cook Time: :16
    Combine rice and butter and cook, uncovered on HIGH (100%) for 4 to 6
  minutes or till rice has browned. Stir 2 times while cooking. Add celery
  and green onions and cook an additional minute. Add remaining ingredients
  except mushrooms and peas. Stir well and return to microwave. Stir and let
  stand covered for 10 minutes.   If mushrooms and peas are done, serve. If
  not, microwave 3-5 minutes to complete. Fluff and serve.

  from my microwave cooking class
  posted by Anne MacLellan

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

      Title: Creamy Dill Meatballs
 Categories: Microwave, Fast, Meats, Everyday
   Servings:  4

      1 lb Hamburger
      1    Egg
    1/4 c  Onion; chopped
    1/4 c  Breadcrumbs; dry
    1/2 ts Salt
    1/2 ts Dry mustard
    1/4 ts Garlic powder
           Pepper

-----------------------------------SAUCE-----------------------------------
      1 c  Milk
      2 tb Butter
      2 tb Flour
    1/2 ts Dill; dried
    1/2 ts Paprika
    1/4 ts -Salt

  Fat grams    per serving:              Approx. Cook Time: :15
      Combine all meatball ingredients in medium bowl. Shape mixture into 20
  meatballs and place in 2 qt casserole. Cook at HIGH (100%) 8 to 10 minutes.
  Stir gently 3-4 times, rearranging meatballs. Drain, cover and set aside.
  In 4 cups measure or small bowl, cook butter at HIGH (100%) 45-1 minute or
  till melted. Stir in flour, dill, 1/4 tsp of paprika, salt and pepper.
  Blend in milk. Cook at HIGH (100%) 3-5 minutes or till thickened and
  bubbly, stirring after every minute. Pour sauce over meatballs and sprinkle
  with remaining paprika. Serve over hot buttered noodles.
  posted by Anne MacLellan

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

      Title: Feta Stuffed Pasta Shells
 Categories: Appetizers, Pasta, Microwave, Company
   Servings:  1

     48    Pasta shells; large
    3/4 c  Feta cheese; crumbled
    3/4 c  Red pepper; finely diced
     12    Olives; black pitted and fi
    1/4 c  Walnuts; finely chopped
      2 tb Parsley; fresh chopped
    1/2 ts Oregano; dried

  Fat grams    per serving:              Approx. Cook Time: :05
    In pot of boiling water, cook pasta shells as directed on package (till
  al dente). Rinse until cold water. Drain well, arrange shells on large
  microwave safe serving dish. Set aside.   In bowl, combine feta, red
  pepper, olives, walnuts, parsley and oregano. Fill each pasta shells with
  about 1 tsp of feta cheese mixture. Use toothpick to skewer each shell.
  Microwave stuffed shells at Medium (50%) for 4 to 5 minutes or till heated
  through.
  MAKES: 48 appetizers
  posted by Anne MacLellan

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

      Title: Great Antipasto
 Categories: Appetizers, Italian, Anne
   Servings:  1

      2 c  Carrots; chopped
      1 c  Green pepper; chopped
      1 c  Cauliflower; florets, cut i
      1 c  Mushrooms; quartered
    1/2 c  Celery; chopped
      2    Tomatoes; chopped and seede
      1 c  Black olives; sliced
    1/2 c  Onions; small, pickled, cho
    1/2 c  Artichoke hearts; jar of ma
      1 c  Tomato sauce; or 8 oz can
    3/4 c  Ketchup
      3 tb Oil; olive

     In large saucepan, bring carrots, peppers, cauliflower, mushrooms,
  pickles, celery, black olives, onions, artichoke hearts, tomato sauce,
  ketchup and olive oil to a boil. Reduce heat and simmer, covered 20 to 30
  minutes till carrots are tender crisp, stirring occasionally. Drain tuna,
  add to vegetable mixture, and simmer for 5 minutes longer, letting tuna
  break up into smaller pieces. Transfer to serving containers. Keeps 1 week
  in fridge, up to 3 months in freezer. Best made in late summer with locally
  grown vegetables.    Wonderful on toasted french bread or as a spread on
  crackers.
  Source: Canadian Living Magazine
  posted by Anne MacLellan

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

      Title: Iced Coffee
 Categories: Beverages
   Servings:  6

    1/4 c  Coffee; instant, regular or
    1/4 c  Sugar or low calorie sweeten
      1 l  Milk; cold

    Dissolve instant coffee and sugar in hot water. Stir in 1 litre of cold
  milk and and add ice.   For mocha flavour, use chocolate milk and reduce
  the sugar to taste.   For single serving: dissolve 1 tbsp of instant coffee
  and 2 tsp sugar in 1 tbsp hot water. Add 1 cup of cold milk and stir.
  Source: Maxwell House & Milk ad
  posted by Anne MacLellan

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

      Title: Impossible Tuna Pie
 Categories: Fish, Easy
   Servings:  4

      1 cn Tuna; 8 oz - drained
    1/3 c  Celery; thinly sliced
      2 c  Cheese; cheddar, shredded
    1/4 c  Green onions; sliced, opt.
  1 1/2 c  Milk
      4    Eggs
      1 c  Bisquick baking mix
    1/2 ts Lemon rind; grated
      1 ts Lemon juice
    1/4 ts -Salt
    1/8 ts Pepper
      1    Garlic clove; crushed

  :          Approx. Cook Time: :40
     Preheat oven to 350F. Grease pie plate, 10x1 1/2". Layer tuna, celery,
  cheese and onions in plate. Beat remaining ingredients 15 seconds in
  blender. Pour into pie plate. Bake till golden brown or knife inserted in
  centre comes out clean (about 40 minutes). Cool 5 minutes. Serve with lemon
  wedges if desired.
  posted by Anne MacLellan

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

      Title: Lemon Chicken
 Categories: Poultry, Anne, Kane
   Servings:  4

      3 lb Chicken pieces
    3/4 c  Lemon juice
           Flour for dredging
    1/2 ts -Salt
           -Pepper
    1/4 c  Vegetable oil
      1 tb Lemon juice
      1    Lemon; sliced thin
      3 tb Brown sugar
    1/2 c  Chicken stock

      Combine chicken and lemon juice. Marinate at least 6 hours or
  overnight, turning occaisionally. Remove chicken, discard marinade,
  reserving 1 Tbsp. Combine flour, salt and pepper; dredge in flour (this
  step may be skipped). Heat oil in large skillet over medium-high heat, fry
  in several batches. Transfer to casserole large enough to hold chicken in
  single layer. Combine peel and brown sugar in bowl, sprinkle over chicken.
  Combine stock and 1 Tbsp reserved marinate, pour around chicken. Bake at
  350F 35-40 minutes. Serves 4 (generous portions) or 6. Good served hot,
  even better served cold. Great for picnics.
  Source: The Toronto Sun, Marion Kane
  posted by Anne MacLellan

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

      Title: Lemon Tuna Pasta
 Categories: Kids, Fish, Pasta, Everyday
   Servings:  4

      4 ts Butter
      1 ts Oil; olive
      4 lg Garlic cloves, chopped
    1/8 c  Lemon juice
      3 ts Capers, drained
     18    Black olives,pitted & sliced
      2 cn Tuna; chunk,drained
           Pasta; penne , cooked anddr
      4 ts Butter (add at end)

     Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add
  lemon juice, capers and olives and cook another 2 minutes. Turn heat to
  lowest setting. Add tuna & separate it (do NOT flake) with a fork. Heat
  through, stirring gently. Drain pasta. Add remainder of butter and sauce to
  hot pasta, tossing well.
  posted by Anne MacLellan

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

      Title: Magic Pan Orange Almond Salad
 Categories: Salads
   Servings:  6

    1/4 c  Almonds; slivered
      2    Onions; green, chopped
      1    Lettuce; romaine
      1 c  Mandarin oranges; drained 1
    1/2 c  Mushrooms; sliced (optional

----------------------------------DRESSING----------------------------------
      1 tb Sugar
    1/2 ts Tarragon; dried
    1/3 c  Oil; vegetable
           -Salt & pepper
    1/8 ts Tabasco sauce
      1    Egg yolk

     Shaking constantly, toast almonds in skillet over low heat till golden
  brown (about 5 minutes). Was and dry lettuce. Tear into bite size pieces.
  Place with green onions and mandarin oranges in large salad bowl. Dressing:
  Combine all ingredients but egg and vinegar, add in thin stream and process
  till well blended.

  MAKES : 1 cup

  Just before serving, toss well. Leftover dressing keeps up to 1 week in
  fridge.

  Source : _Best Recipes Under the Sun_, from now defunct restaurant
  posted by Anne MacLellan

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

      Title: Microwave Salmon Ring
 Categories: Fish, Microwave, Fast
   Servings:  4

      1 cn Salmon; 15 oz
      1    Egg; lightly beaten
      1 c  Breadcrumbs
    1/4 c  Sour cream or whipping cream
    1/2 ts Curry powder
      1    Onion; small minced
      1 ts -Salt
    1/4 ts -Pepper
      1    Lemon; juice & rind

-----------------------------------SAUCE-----------------------------------
      2 tb Butter
      2 tb Flour
      1 c  Milk
      3 ts Dill; chopped fresh or dill

  Fat grams    per serving:              Approx. Cook Time: :15
  LOAF: Empty can(s) of salmon in bowl, undrained, flake and break apart
  with fork. Add remaining ingredients. Mix thoroughly, place in microwave
  ring pan. Cover with wax paper and cook on High 6 minutes. Let stand 5
  minutes. Unmold. SAUCE: Melt butter on High 30 seconds. Stir in flour.
  Cook at High 30 seconds to 1 minute. Stir in milk, slowly. Add dillweed
  and pepper. Cook on High, stirring every 1 to 2 minutes till thickened.

  from my microwave cooking class
  posted by Anne MacLellan

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

      Title: Multilayered Mexican Dip
 Categories: Appetizers, Dips, Anne, Can living
   Servings:  1

      1 cn Refried beans; 14 oz
  1 1/4 c  Sour cream
    1/4 ts Cumin; ground
           Hot pepper sauce
    1/3 c  Onion; finely chopped
      1 ts Lime juice
    1/4 ts Hot pepper flakes
    1/3 c  Green onions
    1/2 c  Olives; black sliced
      2    Tomatoes; chopped
      2 c  Cheddar; shredded

    In bowl, blend together beans, 1/4 cup of sour cream, cumin and hot
  pepper sauce. Spread evenly on try 12" in diameter and at least 1 1/2"
  deep.   In bowl, mix remaining sour cream, chopped onion, lime juice and
  red pepper flakes; spread over refried bean layer. Garnish with concentric
  rings of green onions on outside, black olives, tomatoes and cheese in
  centre. Cover and refrigerate till serving time. Tortilla wedges may be
  used
  as dippers.
  Source: Canadian Living magazine
  posted by Anne MacLellan

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

      Title: Pasta With Walnuts
 Categories: Pasta, Microwave, Fast
   Servings:  4

      1 lb Fettucini; green preferably
           Pepper
      2    Onions; thinly sliced
    2/3 c  Sour cream
    1/4 c  Oil
      2    Garlic cloves; minced
      1 c  Parmesan; grated
      2 tb Butter

     Cook fettucini conventionally on stove and drain.    Microwave
  directions: Meanwhile place oil, onions and garlic in 2 qt bowl and cook on
  HIGH (100%) for 2 minutes. Add walnuts, stir and cook at HIGH (100%) for 2
  minutes more. Stir in cheese and sour cream. Cook at HIGH (100%) for 1 1/2
  to 2 minutes, stirring every 30 seconds. Season with pepper to taste. Toss
  cooked fettucini in butter and top with walnut sauce.
  posted by Anne MacLellan

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

      Title: Peanut Butter Noodles
 Categories: Pasta, Salads, Kids
   Servings:  1

      8 oz Pasta; linguine (1 package)
      3 ts Peanut butter
    1/2 ts -Salt
      2 tb Soy sauce
      1 tb Sesame oil (can substitute o
      1 ts Sugar
    1/2 ts Vinegar; white wine
      2    Garlic cloves; minced
      1 ts Onion; grated or minced

    Cook linguine according to package instructions in boiling water; drain.
  In large bowl, mix all the remaining ingredients together. Add linguine to
  sauce and toss to coat well. Refrigerate. good to pack for kid's lunches

  Source: _The Pennywhistle Lunch Book_
  posted by Anne MacLellan

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

      Title: Quickie Pasta Bake
 Categories: Casseroles, Pasta, Everyday
   Servings:  4

      1 lb Pasta; penne, rotini or she
      1 tb Oil; vegetable
      1    Onion; chopped
      1 cn Tomatoes; 28 oz, crushed or
      1 ts Oregano; dried
           -Salt & pepper
      2 c  Cheese; grated, any type

     Preheat oven to 325F. Cook on pasta on stove and drain. Meanwhile, heat
  oil in saucepan. Add onion and garlic, saute till soft (about 5 minutes).
  Add tomatoes, oregano, salt and pepper, cook till heated through, about 5
  minutes. Combine cooked pasta, sauce and 1 /2 cups grated cheese in
  ovenproof dish. Sprinkle remaining cheese on top. Bake 15-20 minutes at
  350F.
  omit onions and garlic for even quicker rendition from The Toronto Sun
  posted by Anne MacLellan

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

      Title: Reuben Casserole
 Categories: Neil, Microwave, Fast, Everyday
   Servings:  6

      2 c  Swiss cheese; shredded
    1/2 c  Mayonnaise
      1 cn Sauerkraut; rinsed & draine
      2 tb Butter
      1 cn Corned beef; chopped, 12 oz
    1/4 c  Thousand island dressing or:
    1/4 c  Mayonnaise & dash ketchup,
           -relish
      2    Tomatoes; sliced (optional)
      1    Green pepper; cut in rings
    1/4 c  Bread crumbs

  Fat grams    per serving:              Approx. Cook Time: :12
   Put sauerkraut in buttered 1 1/2 casserole dish. Top with corned beef,
  broken into bits, then cheese. Combine mayonnaise and Thousand Island
  dressing (or substitute made with mayo, ketchup and relish) to equal 3/4
  cup ) and spread over cheese. Top with tomatoes or green pepper. Melt
  butter in microwave and blend with bread crumbs, spread over top.  Cook 12
  minutes on HIGH (100%).

  quick and easy, uses cupboard ingredients a recipe from mom (Florida) N.B.
  serving are very generous, could serve 6
  posted by Anne MacLellan

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

      Title: Reuben Meatloaf
 Categories: Neil, Meats, Microwave
   Servings:  4

      1 lb Ground beef, crumbled
      1 c  Breadcrumbs; soft, preferab
    1/2 c  Thousand island dressing
      1    Egg
    1/2 ts Caraway seed (optional)
           Pepper
           Filling:
      1 cn Sauerkraut; 8 oz
      1 oz Corned beef (from can), chop
    1/2 c  Cheese; swiss, shredded

  Fat grams    per serving:              Approx. Cook Time: :20
   Combine all meat mixture ingredients in medium bowl. Press 1/2 of mixture
  in bottom of loaf pan. Make slight indentation, lengthwise down centre of
  meat loaf. Combine all filling mixture and put in indentation. Top with
  remaining meat mixture, pressing to enclose filling and sealing edges. Cook
  at HIGH (100%) 13-18 minutes or till firm and temperature is 145F. Let
  stand covered for 5 minutes.
  posted by Anne MacLellan

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

      Title: Snow Pea And Red Pepper Salad
 Categories: Salads, Anne
   Servings: 10

  1 1/2 lb Snow peas
      1 lb Mushrooms
      2    Peppers; red sweet
      3    Garlic cloves; finely chopp
      3 tb Vinegar; white wine
    1/3 c  Sesame seeds; toasted, opt.
      1 tb Sugar
      1 ts -Salt
      1 c  Oil
      3 tb Lemon juice

     Remove strings and tops from snow peas. Blanche for 1 minute in boiling
  water. Drain immediately and plunge into ice water to make them crisp.
  Drain again and dry. Slice mushrooms. Dice peppers into small pieces.
  Combine garlic, vinegar, lemon juice , sugar, salt and pepper. While
  beating by hand or in processor, add oil slowly in stream. Toss veggies
  together. Just before serving, toss in sesame seeds, dressing and veggies
  together.
  posted by Anne MacLellan

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

      Title: Tamale Casserole
 Categories: Vegetarian, Casseroles, Can living
   Servings:  8

    1/2 c  Butter; softened
  1 1/2 c  Cornmeal
      1 c  Flour; all purpose
      1 ts Cumin
    1/4 ts -Salt

----------------------------------FILLING----------------------------------
      1 cn Kidney beans; 14 oz, draine
      2    Garlic cloves; minced
    1/4 ts -Salt
      1 cn Tomato sauce; 14 oz
      1 ts Dried oregano
    1/2 ts Allspice
      1    Hot chili pepper; seeded &
      1    Onion; chopped

  Fat grams    per serving:              Approx. Cook Time: 1:00
    In bowl, beat butter till creamy; beat in cornmeal, flour, cumin and salt
  till blended. Gradually beat in water; set aside.   Filling: In bowl,
  combine beans, garlic, salt, tomato sauce, oregano, allspice, hot chili
  pepper, green pepper and onion.   Spread half of cornmeal batter in greased
  8 cup (2 Litre) shallow casserole. Spread with bean mixture; spread
  remaining batter over top.   Bake in 325F oven for about 1 hour or till
  batter has set. Tastes like tamales, cheap and filling.

  Source: Canadian Living's gas station cookbook
  posted by Anne MacLellan

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

      Title: Tuna Fish Curry
 Categories: Fish, Fast, Kids, Everyday
   Servings:  4

      2 ts Oil
      2 ts Curry powder
      1    Apple; peeled & chopped
      1 cn Tuna; drained - 8 oz
      1 cn Tomato sauce (8 oz) or 1 cup
      2 tb Apple juice
      2 c  Hot cooked rice

  Fat grams    per serving:              Approx. Cook Time: :10
    Heat oil in wok . Add apple and stir fry over medium heat, 1-2 minutes.
  Stir in curry powder. Add tomato sauce. Bring to a boil, add juice and
  tuna. Stir till heated. Serve over hot cooked rice.
  Source: _Wok Cookery_ by Ceil Dyer
  posted by Anne MacLellan

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

      Title: Creamy Mocha Fudge
 Categories: Candy, Easy, Original
   Servings:  1

    1/2 c  Cocoa
  3 1/2 c  Icing sugar
    1/4 c  Whipping cream
    1/2 c  Butter
      2 T  Coffee; very strong
    1/2 c  Pecans; coarsely chopped

    Stir together cocoa and icing sugar in large bowl till well blended.
  There should be no lumps. Melt butter over medium heat. Add coffee and beat
  with an electric beater till smooth. Fold in pecans. Turn into wax paper
  lined loaf pan. Smooth top with knife dipped in warm water. Refrigerate
  till set. When set, turn and cut into squares.

  My own recipe, honorable mention 1989 Sherway Gardens Chocolympics

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

      Title: Noodles Kugel
 Categories: Desserts, Jewish, Burrows
   Servings:  1

    1/2 lb Noodles; broad egg
      3    Eggs
    3/4 c  Sugar
      1 tb Lemon juice
      2 tb Shortening
    3/4 c  Raisins; chopped seedless
    1/2 c  Walnuts; chopped
    1/2 c  Bread crumbs

  Fat grams    per serving:              Approx. Cook Time: :45
    Preheat oven to 400F. Cook noodles in boiling salted water till tender
  but not soft. Drain well and rinse under hot water tap. Beat eggs with
  sugar and lemon juice. Mix well with noodles. Melt shortening and coat
  baking dish with it and pour into dish. Turn half of mixture into dish,
  cover with raisins and walnuts, then add rest of mixture and top with
  crumbs. Bake 45 minutes at 400F.
  Source: Marion Burrows-De Gustibus
  posted by Anne MacLellan

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

      Title: Basic Brocolli Frittata
 Categories: Eggs, Can living
   Servings:  4

      2 T  Butter
    1/2    Onion; chopped
      1    Garlic clove; minced
      2 c  Brocolli florets; cooked
      6    Eggs
    1/2 ts -Salt
    3/4 c  Mozzarella; cubed
      2 ts Parsley; minced
      2 ts Onion green tops;
    1/4    Sl Red sweet red pepper (opt

  In 10" skillet over med heat,  melt butter,  add onions & garlic. Saute
  till tender,  about 3 min. Place florets over onions. Whisk together eggs
  with salt,  pepper & cayenne.  Stir in mozzarella, parsley & green onion.
  Pour gently over brocolli.  Increase heat to med-high. Cook till bottom
  sets, lifting frittata with spatula to allow uncooked eggs to flow
  underneath & set.  When edges  are firm but top is still moist, cover
  skillet with large plate, turn over together & slide frittata into skillet,
  cooked side up  or till bottom is set. Transfer to heated serving dish &
  cut  into wedges. VARIATION: RED PEPPER AND EMMENTHAL FRITTATA Add 1 1/2
  cups sweet red pepper chunks to onion & garlic. Saute together till onions
  are soft & peppers tender-crisp a bout 4-5 min. Proceed with egg mixture,
  substituting Emmanthal or Gruyere for mozzarella. Other mild cheese such as
  Brie are also good.
  VARIATION: MUSHROOM AND PROVOLONE FRITTATA Add 1/4 cup diced sweet red
  pepper & 2 cups sliced mushrooms to onions. Saute together till  vegs are
  tender & moisture has evaporated about 6 min. Proceed with egg mixture,
  substituting provolone for mozzarella, adding pinch of nutmeg.

  VARIATION: SPINACH AND PARMESAN FRITTATA Wash & trim 1 (10oz) pk fresh
  spinach.  Cook till tender in covered saucepan with water clinging to the
  leaves, about 3-4 min,  stirring midway if needed.  Drain in colander,
  pressing out excess  moisture;chop  coarsely.  There should be  1  cup
  cooked chopped spinach. Set aside. Add 1/4 cup diced sweet red pepper to
  onions & garlic. Mix spinach into egg  mixture & substitute 1/4 c up
  grated parmesan for 3/4 cup cubed mozzarella. Sprinkle surface of finished
  frittata with pinch of oregano.

  SERVES: 4
  Source: _The Canadian Living Cookbook_by Carol Ferguson
  posted by Anne MacLellan

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

      Title: Banana Lemon Sauce For Pancakes
 Categories: Sauces
   Servings:  4

    1/4 c  Butter
    1/2    Lemon
      1    Orange
      2 ts Cinnamon
      3    Bananas; diced
      1 tb Honey; or to taste

    Grate orange to to produce grated rind. Squeeze juice from orange and 1/2
  lemon. In small saucepan, melt butter. Add bananas. Simmer till bananas are
  soft. Add remaining ingredients and serve hot.
  from _The Berton Family Cookbook_
  posted by Anne MacLellan

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

      Title: Classic Mexican Flan
 Categories: Mexican, Desserts
   Servings:  8

    1/2 c  Sugar
      1 cn Sweetened condensed milk;
      1 c  Milk
      3    Eggs
      3    Egg yolk
    1/2 ts Almond extract
      1 ts Vanilla extract

  In a small saucepan melt sugar over moderate heat, stirring frequently,
  until sugar is a dark, caramel-colored liquid. Remove from heat and pour
  into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to
  coat bottom and sides with the caramel. Let cool so caramel hardens. Heat
  oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings
  into an electric blender. Cover and blend to mix well. Pour mixture into
  mold; put mold in a larger pan filled with water to depth of 1/2 inch. Bake
  for 1 hour. Remove from oven and remove mold from water. Cool and then
  refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold
  mold and platter together and turn them over. Lift off mold. Caramel will
  fall as a liquid sauce over the custard.
  Source: CRS file

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

      Title: Dutch Apple Cake
 Categories: Cakes, Low-cal
   Servings:  6

      1 c  Flour
      5 T  Sugar
      1 ts Baking powder
      2 T  Low fat margarine
      2    Egg whites, slightly beaten
    1/4 c  Skim milk
    1/2 ts Vanilla extract
      4 c  Sliced peeled apples
      1 ts Cinnamon; ground

  Preheat oven 375F. Grease and flour a 9 in. tart or pie pan. In a mixing
  bowl, combine flour, 2 T sugar and baking powder. With a pastry blender or
  2 knives, cut in 1 1/2 T margarine. Add egg whites, milk and vanilla; beat
  until smooth. Batter will be stiff. Spoon into prepared pan and spread
  batter to fit pan. Arrange apple slices, overlapping, in 2 concentric
  circles to cover batter. In a small bowl, combine 3 T sugar and cinnamon;
  sprinkle over apple slices. Dot with 1/2 T margarine. Bake 30 min. Cool 10
  min before serving.
  Cal: 183; Fat: 2 g.
  Source: CRS file

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

      Title: Rhubarb Bread Pudding
 Categories: Desserts, Bread pudds, Can living
   Servings:  4

      4    Bread slices
      3 tb Butter
    1/2 c  Sugar; granulated
    3/4 ts Cinnamon
      3 c  Rhubarb; 1" pieces

    Spread each slice of bread with 1 tsp of butter. Cut buttered bread into
  1/2" cubes. Combine sugar and cinnamon.   Arrange half of rhubarb in bottom
  of greased 8" baking dish. Top with half of bread cubes and half of sugar
  mixture. Repeat. Dot with remaining butter. Cover and bake in 375F oven for
  20 minutes, uncover and bake 20 to 25 minutes more or till lightly browned.
  Source: Canadian Living magazine
  posted by Anne MacLellan

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

      Title: Baked Honey Tomatoes
 Categories: Vegetables, Southern
   Servings:  8

      8    Tomatoes; medium
    1/2 c  Bread crumbs; fresh, coarse
      2 ts -Salt
      2 ts Pepper
      1 T  Tarragon; dried
      4 ts Honey
      4 ts Butter

  Fat grams    per serving:              Approx. Cook Time: :35
     Preheat oven to 350F. Slice off stem ends of tomatoes  and carefully
  scrape out seeds. Place open side up in buttered baking dish. Mix bread
  crumbs, salt, pepper and tarragon. Drizzle honey over tomatoes, rubbing it
  down into cavities.  Sprinkle tomatoes with crumb mixture and dot with
  butter. Bake uncovered for 30 minutes, till tomato skins begin to wrinkle.
  Place under broiler for another 5 minutes or till crumbs begin to brown.
  Serve hot or at room temperature.
  Source: _Southern Cooking_ by-Lee Bailey

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

      Title: Crescent's Eggs In Hell
 Categories: Eggs
   Servings:  4

      4 ts Oil; olive
      1    Onion; chopped
      1    Green pepper; diced
      2    Garlic cloves; pressed
      1 c  Tomatoes; 20 oz with juice
      4 tb Tomato paste
      1 ts Basil
    1/2 ts Oregano
      1 ts Rosemary
      1    Bay leaf
      1 ts Honey
      4 lg Eggs

  In  oil  saute  onion,  green pepper and garlic. While they soften, stir in
  tomatoes and their juice (break the  tomatoes  up  a  bit), tomato paste,
  basil,  oregano,  rosemary,  bay  leaf and honey. Simmer sauce for about 10
  minutes, then make indentations in it with a spoon and break into it 4-6
  eggs.  Spoon sauce around and cover them, pop on a cover, and let the whole
  thing simmer gently until the eggs are poached; the whites should be medium
  firm, the yolks still runny. Lift each egg out with a spatula onto a
  serving plate in which you've placed a bed of cooked spaghetti or a thick
  slice of toasted french bread or a bed of hot, steaming rice, or a tortilla
  if you want it Mexican-style. Spoon extra sauce around each egg and
  sprinkle with grated parmesan cheese.
  From: Dairy Hollow House Cookbook from R-Cuisine conference

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

      Title: Melon Grape Salad
 Categories: Salads, Southern
   Servings:  6

      1 c  Canteloupe; cubed
      1 c  Watermelon; cubed & seeded
      2 c  Grapes; green seedless
      5 ts Lime juice
    1/2 c  Honey
      2 tb Mustard; dijon

  Toss fruit with 1 Tbsp of lime juice and refrigerate, covered. When ready
  to serve, pour out the liquid, drying out serving bowl. Whisk together
  remaining lime juice, honey and mustard. Toss with fruit.

  Source: Southern Cooking - Lee Bailey
  posted by Anne MacLellan

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

      Title: Old Fashioned Lemon Bread
 Categories: Breads
   Servings:  1

  1 1/2 c  Flour; all purpose
    1/4 ts Salt
      1 ts Baking powder
    1/2 c  Butter
      1 c  Sugar
      2    Eggs
    1/2 c  Milk
      2 tb Lemon rind; finely grated
    1/2 c  Nuts; chopped

-----------------------------------GLAZE:-----------------------------------
      2 ts Sugar
      2 tb Lemon juice

    Preheat oven to 350F. Blend flour, salt and baking powder. Cream butter,
  beat in sugar and eggs. Add dry ingredients alternately to creamed mixture
  with milk. Fold in lemon rind and nuts. Spoon batter into greased 8"x4"
  loaf pan. Bake in 350F oven for 55-60 minutes or till done. Cool 5 minutes
  in pan then combine sugar and lemon juice for glaze and spoon over warm
  loaf. Remove loaf from pan when cool.

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

      Title: Chicken Salad Supreme
 Categories: Salads, Poultry
   Servings:  4

      1 c  Mayo or salad dressing
    1/4 c  Lime juice
    1/4 ts Nutmeg; ground
      4 c  Chicken; cubed
      1 cn Mandarin oranges; 11 oz
      1 c  Grape halves; seedless gree
    3/4 c  Celery; chopped
    1/2 c  Almonds; slivered toasted

  Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime
  juice, salt, and nutmeg.  Add remaining ingredients; miz well. Chill. Serve
  on Lettuce leaves. Refrigerate leftovers.

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

      Title: Authentic Pennsylvania Dutch Shoo Fly Pie
 Categories: Penn dutch, Pies
   Servings:  8

    1/2 c  Baking molasses
      1    Egg yolk
    1/2 ts Baking soda
    3/4 c  Boiling water
    3/4 c  Flour
    1/2 c  Brown sugar
      2 tb Butter
    1/8 ts Nutmeg
    1/8 ts Ground ginger
    1/8 ts Ground cloves
    1/2 ts Cinnamon
    1/4 ts Salt
      1    Pastry for 9-inch pie

  Line 9-inch pie plate with pastry.  Mix molasses and egg yolk. Dissolve
  soda in boiling water and add to egg and molasses.  Set aside.  Stir dry
  ingredients together, mixing well.  Cut in shortening until mixture looks
  like coarse crumbs.  Pour molasses into pie shell.  Sprinkle crumbs evenly
  over top.  Do not stir. Bake at 450 degrees F. 15 minutes, then reduce heat
  to 350 degrees F. and bake 20 minutes longer.  Cool and serve.
  Serves 8.

  Jim Bodle, F-Cooking

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