Media Share 9/MEDIASHARE_09.ISO/private/dlc_mm.zip/0222-2.TXT

Text File | 1993-07-04 | 172KB | 3,584 lines

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

      Title: Tofu Quiche
 Categories: Low-cal, Vegetables
   Servings:  4

      1 ts Margarine                           2 tb Fine dry Bread Crumbs
     12 oz Tofu, drained                       2 x  Egg Whites
           Egg                               1/3 c  Skim Milk
    1/2 ts Oregano, crushed                  1/8 ts Garlic powder
    3/4 c  Shredded lo-fat Cheddar chee        7 oz Can Whole Kernel Corn, drain
      1 tb Dried minced Onion                       Med Tomato
      1 tb Snipped fresh parsley (opt.)

   Spread the margarine over the bottom and sides of a 9" pie plate. Sprinkle
  with bread crumbs to coat the dish.
   Cut up Tofu.
   In a blender or food processor bowl combine tofu, egg whites, whole egg,
  milk, oregano, garlic powder, 1/2 cup of the lo-fat Cheddar cheese, 1/4 t
  pepper, and 1/8 t salt.
   Cover and blend or process till smooth. Stir in corn and dried onion. Pour
  into prepared pie plate.
   Bake, uncovered, in a 350 deg F. oven for 30-35 minutes or till knife
  inserted near the center comes out clean.
   Cut tomato into thin wedges. Arrange wedges atop quiche. Sprinkle with the
  remaining cheese. Bake for 3 minutes more or till cheese is melted.
  ********************************************************* Per serving: 212
  calories, 18 g protein, 14 g carbohydrates, 10 g fat, 83 mg cholesterol,
  411 mg sodium, 254 mg potassium.

-----

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

      Title: Tofu Manicotti
 Categories: Low-cal, Pasta, Main dish
   Servings:  4

      8 x  Manicotti shells                  1/2 c  Chopped fresh Mushrooms
    1/2 c  Finely chopped Onion                1 tb Snipped fresh Parsley
      1 ts Dried Italian seasoning           1/8 ts Paprika
     10 oz Tofu, drained                            Egg White, slightly beaten
      2 tb Grated Parmesan Cheese          1 1/4 c  Skim Milk
      2 tb Flour                             1/8 ts Garlic powder
    1/2 c  Shredded lo-fat Cheddar chee

   Cook pasta shells according to package directions. Rinse in cold water;
  drain.
   Spray a med skillet with Pam. Add mushrooms and onion; cook till tender.
  Stir in parsley, Italian seasoning, and paprika. Cool slightly.
   Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom
  and onion mixture. Stuff each manicotti shell with about 1/4 cup of the
  tofu mixture. Arrange stuffed shells in a 12x7x2" baking dish.
   For sauce, in a med saucepan combine milk, flour, garlic powder, 1/4 t
  salt, and 1/8 t pepper. Cook and stir till thickened and bubbly. Pour sauce
  over pasta in baking dish.
   Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated
  through. Sprinkle with cheddar cheese, or Mozzarella cheese if desired.
  Bake, uncovered, 2 minutes more or till cheese is melted.
  *****************************************************************8
   Per serving: 285 calories, 19 g protein, 36 g carbohydrates, 7 g fat, 13
  mg cholesterol, 347 mg sodium, 328 mg potassium.

-----

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

      Title: Curried Lentils and Vegetables
 Categories: Low-cal, Vegetables, Main dish
   Servings:  6

      2 c  Dry Lentils (10 oz.)                4 c  Water
  1 1/2 c  Chopped Carots                  1 1/2 c  Chopped onions
      1 c  Chopped Celery                           Clove garlic, minced
      3 ts Curry powder (or less)              1 ts Grated fresh Gingerroot
      1 ts Salt                            1 1/2 c  Plain lo-fat Yogurt
           Med Tomato, chopped                 1 tb Snipped fresh Parsley (opt.)

   Rinse lentils and drain.
   In a Dutch oven combine lentils, water, carrots, onoins, celery, garlic,
  curry powder, ginger (or use 1/4 t ground ginger), and salt. Bring to
  boiling; reduce heat. Cover and simmer for 30 minutes or till lentils are
  tender.
   In a medium mixing bowl stir together yogurt, tomato, and parsley, if
  desired. Serve with lentil mixture.
  ********************************************************** Per serving: 242
  calories, 16 g protein, 43 g carbohydrates, 2 g fat, 4 mg cholesterol, 446
  mg sodium, 811 mg potassium.

  Add crunch to the meal with toasted pita bread wedges.

-----

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

      Title: Tex-Mex Beans with Cornmeal Dumplings
 Categories: Low-cal, Vegetables, Main dish
   Servings:  5

    1/3 c  Flour                             1/3 c  Yellow Cornmeal
      1 ts Baking powder                     1/4 ts Salt
           Beaten Egg White                  1/4 c  Skim Milk
      2 tb Cooking Oil                       3/4 c  Water
      1 c  Chopped Onion                            Clove Garlic, minced
     15 oz Can Garbanzo Beans, drained        15 oz Can Red Kidney Beans,drained
     15 oz Can Tomato Sauce                    4 oz Can diced green chili pepper
      2 ts Chili powder                      1/4 ts Salt
  1 1/2 ts Cornstarch

   In a med mixing bowl, stir together flour, cornmeal, baking powder, and
  1/4 t salt; set aside. In a small bowl combine egg white, milk, and oil;
  set aside.
   In a 10" skillet combine the water, onion, and garlic. Bring to boiling;
  reduce heat. Cover and simmer 5 minutes or till tender. Stir in garbanzo
  beans, kidney beans, tomato sauce, drained green chili peppers, chili
  powder, and 1/4 t salt.
   In a small bowl stir together cornstarch and 1 T water. Stir into bean
  mixture. Cook and stir till slightly thickened and bubbly. Reduce heat.
   For dumplings, add milk mixture to cornmeal mixture; stir just until
  combined. Drop dumpling mixture from a Tablespoon to make 5 mounds atop
  bean mixture.
   Cover and simmer for 10-12 minutes or till a toothpick inserted in the
  center of a dumpling comes out clean.
  *************************************************************** Per
  serving: 313 calories, 13 g protein, 50 g carbohydrates, 8 g fat, 0 mg
  cholesterol, 1023 mg sodium, 839 mg potassium.

-----

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

      Title: Rice and Beans with Cheese
 Categories: Low-cal, Cheese, Rice
   Servings:  5

  1 1/3 c  Water                             2/3 c  Long grain Rice
      1 c  Shredded Carrots                  1/2 c  Sliced Green Onions
      1 ts Instant chicken bouillon          1/2 ts Ground Coriander
    1/4 ts Salt                                1 ts Hot pepper Sauce
     15 oz Can Pinto / Navy Beans,drain        1 c  Lo-fat Cottage Cheese
      8 oz Plain lo-fat Yogurt                 1 tb Snipped fresh parsley
    1/2 c  Shredded lo-fat Cheddar chee

   In a large saucepan combine water, rice, carrots, green onions, bouillon
  granules, coriander, salt, and bottled hot pepper sauce. Bring to boiling;
  reduce heat. Cover and simmer for 15 minutes or till rice is tender and
  water is absorbed.
   Stir in pinto or navy beans, cottage cheese, yogurt, and parsley. Spoon
  into a 10x6x2" baking dish.
   Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated
  through. Sprinkle with cheddar cheese. Bake, uncovered, for 3-5 minutes
  more or till cheese melts.
  ************************************************************* Per serving:
  282 calories, 19 g fat, 42 g carbohydrates, 4 g fat, 14 mg cholesterol, 489
  mg sodium, 548 mg potassium.

-----

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

      Title: Vegetable Rice Bake
 Categories: Low-cal, Vegetables, Rice, Main dish
   Servings:  4

      2 ts Instant Chicken Bouillon          2/3 c  Long grain Rice
    1/2 c  Chopped Green Pepper                2 x  Beaten Eggs
      2 c  Shredded Zucchini   *               1 c  Skim Milk
    1/2 ts Onion powder                      1/2 ts Dried Basil, crushed
    1/2 ts Dried Oregano, crushed            3/4 c  Shredded lo-fat Cheddar chee
      4 oz Lo-cal cream cheese (soft)          2 tb Diced Pimento

  *  or chopped broccoli

   In a saucepan combine bouillon granules and 1 1/2 cups water. Bring to
  boiling; add rice. Reduce heat and simmer, covered, for 20 minutes or till
  tender.
   Meanwhile, in a med saucepan combine green pepper and 1/2 cup water. Bring
  to boiling; reduce heat. Cover and simmer for 2 minutes. Add shredded
  zucchini or chopped broccoli. Cover and simmer for 3-5 minutes or till
  crisp-tender; drain well. Set aside.
   In a large mixing bowl combine eggs, milk, onion powder, basil, oregano,
  and 1/8 t pepper.
   Stir cheddar cheese and cream cheese into hot rice. Stir rice mixture into
  egg mixture. Stir in cooked vegetables and pimento. Spoon into a 10x6x2"
  baking dish.
   Bake, uncovered, in a 350 deg F. oven for 30-35 minutes or till center is
  set. Let stand 5 minutes before serving.
  ********************************************************** Per serving: 315
  calories, 17 g protein, 33 g carbohydrates, 12 g fat, 169 mg cholesterol,
  574 mg sodium, 407 mg potassium.

-----

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

      Title: Cheesy Pepper and Mushroom Pizza
 Categories: Low-cal, Cheese
   Servings:  6

  1 1/2 c  Flour (or a little less)            1 pk Active dry Yeast
    1/2 ts Sugar                               1 ts Cooking oil
    3/4 c  Lo-fat Cottage cheese,draine        1 tb Cornmeal
           Egg                                 2 tb Grated Parmesan Cheese
      1 ts Dried Basil, crushed                     Clove Garlic, minced
           Med Green / Sweet Red Pepper        1 c  Sliced fresh Mushrooms
      1 c  Shredded Mozzarella Cheese *

  *  part-skim

   For crust, mix 3/4 cup of the flour, the yeast, sugar, and 1/4 t salt. Add
  oil and 1/2 cup warm water (120-130 deg). Beat with electric mixer on low
  speed 30 seconds, scraping the bowl. Beat on high speed 3 minutes. Stir in
  as much of the remaining flour as you can. Then, knead in enough remaining
  flour to make a moderately stiff dough that is smooth and elastic (5
  minutes total). Shape into a ball. Place in a greased bowl; turn once.
  Cover; let rise in a warm place till double (about 30 minutes). Punch down.
  Cover; let rest 10 minutes.
   On a floured surface roll dough into a 14" circle. Place on a pizza pan
  sprayed with Pam and sprinkled with the cornmeal. Build up edges slightly.
  Bake crust in 425 deg F oven about 10 minutes or lightly browned.
   In a blender combine cottage cheese, egg, Parmesan cheese, basil, garlic,
  and 1/8 t pepper. Cover; blend till smooth. Spread over hot crust. Cut
  green pepper into rings. Place atop pizza with mushrooms. Sprinkle with
  Mozzarella. Bake in 425 deg oven till hot.
  ********************************************************** Per serving: 224
  calories, 15 g protein, 26 g carbohydrates, 7 g fat, 60 mg cholesterol, 356
  mg sodium, 212 mg potassium.

-----

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

      Title: Vegetarian Lasagna
 Categories: Low-cal, Pasta, Cheese, Main dish
   Servings:  8

      8 x  Lasagna Noodles                    10 oz Pk frozen chopped Broccoli
 14 1/2 oz Can Tomatoes                       15 oz Can Tomato Sauce
      1 c  Chopped Celery                      1 c  Chopped Onion
      1 c  Chopped Grn/Sweet Red Pepper    1 1/2 ts Dried Basil, crushed  *
      2 x  Bay leaves                               Clove garlic, minnced
           Beaten Egg                          2 c  Lo-fat Ricotta or Cottage Ch
    1/4 c  Grated Parmesan Cheese              1 c  Shredded Mozzarella Cheese

  * or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil

   Cook noodles and broccoli separately according to their package
  directions; drain well. Set aside.
   For sauce, cut up canned tomatoes. In a large saucepan stir together
  undrained tomatoes, tomato sauce, celery, green or sweet red pepper, basil,
  bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncover,
  20-25 minutes or till sauce is thick, stirring occasionally. Remove bay
  leaves.
   Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese,
  and 1/4 t pepper. Stir in broccoli.
   Spread about 1/2 cup of the sauce in a 13x9x2" baking dish. Top with half
  the noodles, half of the broccoli mixture, and half of the remaining sauce.
  Repeat layers, ending with the sauce.
   Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with
  Mozzarella. Bake 5 minutes more or till heated through. Let stand 10
  minutes before serving.
  ********************************************************** Per serving: 282
  calories, 18 g protein, 30 g carbohydrates, 10 g fat, 83 mg cholesterol,
  646 mg sodium, 620 mg potassium.

-----

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

      Title: Puffy Baked Fondue
 Categories: Low-cal, Main dish
   Servings:  2

      2 x  Eggs, separated                     1 c  Skim Milk
      1 tb Dry White Wine                    1/4 ts Salt
  1 1/2 c  Cubed French bread                  2 oz Sliced Swiss cheese

   In a small mixer bowl, beat egg whites till stiff peaks form (tips stand
  straight). Set aside.
   In another small bowl beat egg yolks, milk, wine, and salt till smooth.
  Fold into egg whites.
   Spray two 12-oz individual casseroles with nonstick spray coating. Divide
  bread betweem casseroles. Top with cheese; pour egg mixture over bread and
  cheese.
   Bake, uncovered, in 350 deg F oven for 20-30 minutes or till golden. Try
  sourdough French bread for a little different flavor.
  ************************************************************* Per serving:
  333 calories, 21 f protein, 27 g carbohydrates, 15 g fat, 304 mg
  cholesterol, 469 mg sodium, 336 mg potassium.

-----

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

      Title: Corn Timbales
 Categories: Low-cal, Vegetables
   Servings:  2

     12 oz Can whole kernel Corn  *          1/4 c  Sliced Green Onion
      2 x  Slightly beaten Eggs                1 c  Skim Milk
    1/4 ts Salt                              1/8 ts Pepper
      2 tb Fine dry Bread Crumbs               2 tb Grated Parmesan Cheese
      2 ts Margarine, melted

  *  drained, or 1 1/2 cups of another cooked or canned vegetable

   If desired, set aside some corn and green onion for a garnish.
   In a med mixing bowl stir together eggs, milk, salt and pepper. Stir in
  remaining corn and green onions.
   Spray 2 individ 12 oz casseroles with Pam. Divide egg mixture between
  casseroles.
   Bake, uncovered, in a 325 deg F oven for 25 minutes.
   In a small mixing bowl stir together bread crumbs, Parmesan cheese, and
  margarine. Sprinkle atop casseroles.
   Bake, uncovered, for 15 minutes more or till a knife inserted near the
  center comes out clean. Garnish with reserved corn and green onions, if
  desired. *************************************************************
   Per serving: 348 calories, 18 g fat, 43 g carbohydrates, 14 g fat, 282 mg
  cholesterol, 628 mg sodium, 627 mg potassium.

-----

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

      Title: Carrot and Onion Puff
 Categories: Low-cal, Vegetables
   Servings:  4

      1 c  Chopped Onion                       1 c  Shredded carrots
      2 tb Water                           1 1/2 c  Skim milk
    1/2 c  Oat bran                            2 tb Snipped fresh Parsley
    1/2 ts Salt                              1/8 ts Ground Nutmeg
    1/8 ts Pepper                              1 c  Shredded Cheddar cheese  *
           Clove garlic, minced                4 x  Egg Whites

  * or Monterey Jack cheese

   In a large saucepan combine onion, carrots, garlic, and water. Bring to
  boiling, reduce heat. Cover and simmer about 10 minutes or till vegetables
  are tender, stirring occasionally. Do not drain.
   Stir in milk, oat bran, parsley, salt, nutmeg, and pepper. Bring to
  boiling over medium-hi heat, stirring constantly. Cook and stir for 2
  minutes. Remove from heat. Stir in cheese till melted. Cool slightly.
   In a large mixer bowl beat egg whites till stiff peaks form (tips stand
  straight). Fold in vegetable mixture.
   Pour into an ungreased 1 1/2 qt souffle dish. Bake in a 325 deg F oven
  about 50 minutes or till top is brown and a knife inserted near the center
  comes out clean. Serve immediately.
  ********************************************************** Per serving: 218
  calories, 17 g protein, 19 g carbohydrates, 10 g fat, 31 mg cholesterol,
  551 mg sodium, 460 mg potassium.

-----

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

      Title: Creamy Egg and Vegetable Bake
 Categories: Low-cal, Vegetables
   Servings:  4

      2 c  Cubed peeled potatoes             1/2 c  Chopped Onion
      1 c  Frozen mixed Vegetables         1 1/4 c  Skim Milk
      1 tb Cornstarch                          2 ts Instant Chicken Bouillon
    1/8 ts Pepper                            1/2 c  Shredded Cheddar cheese(2oz)
      1 ts Dijon-style Mustard                 4 x  Hard-cooked Eggs, sliced
           Sm Tomato, halved & sliced

   In a saucepan cook potatoes and onion, covered, in boiling salted water
  for 5 minutes. Add mixed vegetables and cook 5 minutes more or till tender;
  drain well.
   Meanwhile, for sauce, in a med saucepan stir together milk, cornstarch,
  bouillon granules, and pepper. Cook and stir till thickened and bubbly.
  Stir in cheese and mustard till cheese is melted.
   Spray an 8x1 1/2" round baking dish with Pam. Spread the vegetables in the
  bottom of the dish. Top with the egg slices. Pour sauce over all
  ingredients in dish.
   Bake, uncovered, in 350 deg F oven for 20 minutes. Arrange tomato slices
  atop. Bake, uncovered, 5 minutes more or till heated through.
  *************************************************************** Per
  serving: 270 calories, 16 g protein, 32 g carbohydrates, 9 g fat, 284 mg
  cholesterol, 591 mg sodium, 618 mg potassium.

-----

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

      Title: Asparagus Frittata
 Categories: Low-cal, Vegetables
   Servings:  4

    3/4 lb Fresh Asparagus spears  *           6 x  Eggs
    3/4 c  Lo-fat Cottage Cheese               2 ts Prepared Mustard
    1/8 ts Salt                              1/8 ts Pepper
      1 c  Sliced fresh mushrooms                   Sm Tomato, cut in wedges

  *  or one 10-oz pkg frozen cut asparagus

   Cook fresh asparagus spears in a small amount of boiling water for 8-10
  minutes or till crisp-tender; drain. Reserve 3 spears for garnish; cut
  remaining asparagus into 1" pieces. Or, cook frozen asparagus according to
  package directions; drain. Set aside.
   Meanwhile, in a medium mixing bowl beat eggs till foamy. Beat in cottage
  cheese, mustard, salt, and pepper; set aside.
   Spray a 10" ovenproof skillet with Pam. Cook mushrooms over medium heat
  till just tender. Stir in asparagus pieces. Pour egg mixture over mushrooms
  and asparagus (if using fresh asparagus, arrange the 3 reserved spears on
  top.)
   Cook mixture over low heat about 5 minutes or till mixture bubbles
  slightly and begins to set around edges.
   Bake frittata, uncovered, in a 400 deg F oven about 10 minutes or till
  set. Garnish each serving with tomato.
  *************************************************************** Per
  serving: 183 calories, 18 g protein, 7 g carbohydratyes, 10 g fat, 416 mg
  cholesterol, 375 mg sodium, 463 mg potassium.

-----

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

      Title: Baked Eggs Florentine
 Categories: Low-cal, Vegetables
   Servings:  4

 10 3/4 oz Can condensed Crm of Celery       1/2 c  Shredded carrot
    1/2 c  Chopped Water Chestnuts           1/4 c  Plain lo-fat yogurt
      2 ts Grated Parmesan Cheese            1/8 ts Pepper
     20 oz Pkg frz chopped Spinach *           4 x  Eggs

  * thawed, and well drained

   In a med mixing bowl stir together soup, carrot, water chestnuts, yogurt,
  Parmesan cheese, and 1/8 t pepper. Stir in spinach.
   Divide spinach mixture among 4 individ casseroles. Use a spoon to make an
  indentation in the center of the spinach mixture. (or, spread the spinach
  mixture in a 10x6x2" baking dish. Make 4 indentations in the mixture.)
   Break 1 egg into each indentation.
   Bake, covered, in a 350 deg F oven about 45 minutes or till whites are set
  and yolks are beginning to set. Sprinkle with additional pepper, if
  desired. *********************************************************** Per
  serving: 210 calories, 13 g protein, 17 g carbohydrates, 10 g fat, 287 mg
  cholesterol, 798 mg sodium, 853 mg potassium.

-----

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

      Title: Curried Beef and Potatoes
 Categories: Low-cal, Beef, Main dish
   Servings:  4

    3/4 lb Beef Top Round steak                2 x  Sm Potatoes, halved   *
    1/2 c  Beef broth                          2 ts Cornstarch
    1/4 ts Salt                              3/4 c  Chopped Onion
    3/4 c  Chopped Green or Red Pepper         1 tb Cooking oil
      1 ts Curry powder                             Med Tomato, coarsely chopped

  * halved and thinly sliced (1/2 lb total)

   Partially freeze meat. Thinly slice across the grain into bite sized
  strips. set aside.
   Cook sliced potatoes in boiling water about 5 minutes or till tender.
  Drain and set aside.
   Meanwhile, for sauce, stir together beef broth, cornstarch, and salt. Set
  aside.
   Spray a wok or large skillet with Pam. Heat over med-high heat. Add onion
  and stir fry about 2 minutes. Add green or red pepper and stir fry about 2
  minutes more or till vegetables are crisp-tender. Remove from wok.
   Add oil to hot wok. Add beef and curry powder. Stir fry 2-3 minutes or
  till beef is done. Push beef from center of the wok.
   Stir sauce and add to center of wok. Cook and stir till thickened and
  bubbly. Stir in onion mixture, potatoes, and tomato. Cook and stir all
  ingredients for 1 minute or till heated through.
  **************************************************************** Per
  serving: 251 calories, 23 g protein, 21 g carbohydrates, 8 g fat, 53 mg
  cholesterol, 414 mg sodium, 714 mg potassium.

-----

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

      Title: Stuffed Acorn Squash
 Categories: Low-cal, Vegetables, Meats, Microwave
   Servings:  2

           Sm Acorn Squash (1 lb)              6 oz Lean ground Pork or Turkey
    1/4 c  Chopped Celery                    1/4 c  Chopped Onion
    1/4 ts Salt                              1/4 ts Curry powder
    1/4 ts Cinnamon                          1/2 c  Unsweetened Applesauce
           Slice raisin bread, cubed

   Spray a 10x6x2 baking dish with Pam. Halve squash; discard seeds. Place
  squash, cut side down, in baking dish. Bake, uncovered, in 350 deg F oven
  50 minutes.
   Meanwhile, for stuffing, in a skillet cook turkey, celery, and onion till
  meat is no longer pink and vegetables are tender. Drain off fat. Stir in
  salt, curry powder, and cinnamon; cook 1 minute more. Stir in applesauce
  and bread cubes.
   Turn squash cut side up in dish. Place stuffing in squash halves. Bake
  uncovered, 20 minutes more.

  MICROWAVE Directions:
   Place squash, cut side down in a 10x6x2" microwave-safe baking dish.
  Micro-cook on 100% power (high) for 6 1/2-8 1/2 minutes or till tender. Set
  aside. In a 1 qt casserole cook turkey, celery, and onion, covered, on high
  for 2-3 minutes or till turkey is no longer pink, stirring twice. Drain.
  Stir in curry powder, salt, and cinnamon. Cook 30 seconds more. Stir in
  applesauce and bread cubes. Spoon into squash halves. Cook, uncovered, on
  high for 3-4 minutes or till heated through.
  ************************************************************** Per serving:
  306 calories, 23 g protein, 38 g carbohydrates, 8 g fat, 63 mg cholesterol,
  384 mg sodium, 1171 mg potassium.

-----

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

      Title: Ham and Potato Skillet
 Categories: Low-cal, Meats
   Servings:  3

    1/2 lb Ground fully cooked Ham             1 c  Sliced Celery
      2 c  Chopped Potatoes                    1 c  Fresh or frz cut Green Beans
    1/2 c  Chopped Onion                     1/2 c  Water
    1/4 ts Dried Thyme, crushed              1/8 ts Pepper
      1 tb Grated parmesan cheese

   Spray a large skillet with Pam. In the skillet cook ham, celery, and onion
  till vegetables are tender.
   Stir in potatoes; fresh green beans if using them; water; thyme; and
  pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or
  till potatoes are tender and most of the liquid is absorbed. If using
  frozen green beans, add to ham and potato mixture the last 7 minutes of
  cooking.
   To serve, sprinkle with Parmesan cheese.
  *********************************************************** Per serving:
  228 calories, 20 g protein, 25 g carbohydrates, 5 g fat, 42 mg cholesterol,
  993 mg sodium, 999 mg potassium.

-----

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

      Title: Nora Mill Grits (white or yellow)
 Categories: Breakfast
   Servings:  3

      1 c  NORA MILL stone ground grits    1 1/2 c  Water
    1/3 ts Salt

  Put salt in water and bring to boil.  Slowly stir in grits and return to
  boiling point.  Reduce to low heat and simmer, covered, for 20 minutes,
  stirring occasionally.  Serve hot.  Top with a pat of butter and a little
  milk if desired. (Note: amount of water can be increased as needed; Nora
  Mill Grits are medium ground.)

-----

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

      Title: Nora Mill Easy Corn Bread
 Categories: Breads
   Servings: 10

      1 c  NORA MILL self-rise cornmeal      1/2 c  Vegetable oil
    1/2 ts Salt                                2    Eggs, beaten
      8 oz Sour cream                          4 oz Cream style corn

  Combine cornmeal and oil, add beaten eggs and stir.  Add other ingredients
  and bake at 400 degrees F. for 25-30 minutes or until done. Serve hot or
  cold, especially good with a pat of butter and/or favorite jam or jelly.

          Recipe Conversion to use Plain NORA MILL cornmeal:

  Add/exchange the following items to above ingredient listing: 2 1/2 cups
  Plain NORA MILL cornmeal, 2 tsp. baking powder, 1 tsp. baking soda, and 2
  tsp. salt.)

-----

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

      Title: Nora Mill Whole Wheat Biscuits
 Categories: Breads
   Servings: 24

      4 c  NORA MILL whole wheat flour         1 c  Plain white flour
    3/4 c  Shortening                          3 tb Sugar
      1 ts Salt                              1/2 c  Water
      1 tb Baking powder                       2 c  Buttermilk
      1 ts Baking soda                         1 tb Dry yeast

  Mix 1 Tbsp. yeast with 1/2 cup warm water and 1 Tbsp. sugar.  Let yeast
  rise.  Sift all flour, soda, salt, baking powder, and 2 Tbsp. sugar.  Add
  shortening to sifted ingredients and blend well with hands.  Add buttermilk
  and yeast, then roll out and cut.  Bake at 400 degrees F. for 12 minutes.
  Biscuit Roll can be refrigerated for up to two weeks.

-----

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

      Title: Nora Mill Buckwheat Buttermilk Pancakes
 Categories: Cakes
   Servings:  8

  1 1/2 c  NORA MILL buckwheat flour           3 tb NORA MILL whole wheat flour
      1 ts Dry yeast                           1 c  Lukewarm water
      1 c  Buttermilk                        1/2 ts Salt

  Dissolve dry yeast into lukewarm water.  Add buttermilk, both flours, and
  salt, then mix well.  Let set overnight.  Bake the next day on a hot
  griddle.

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

      Title: Nora Mill Whole Wheat Pancakes
 Categories: Cakes
   Servings:  8

  1 1/2 c  NORA MILL whole wheat pc mix        2    Eggs (3 for richer pancakes)
  1 1/4 c  Buttermilk (milk is okay)           2 tb Melted butter or margarine

  Beat eggs in a bowl until well mixed.  Add in buttermilk (or milk) and
  butter.  Add mix and stir until dry ingredients are just moistened; leave
  the batter a little lumpy.  Bake pancakes on hot greased griddle; hot
  enough to make a drop of water dance on the surface before evaporating.
  Turn just once when pancakes begin to lose their gloss and bubbles are
  starting to burst.

-----

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

      Title: Nora Mill Whole Wheat Muffins
 Categories: Breads
   Servings: 12

      2 c  NORA MILL whole wheat m. mix        2    Eggs
      1 c  Buttermilk (milk is okay)         1/2    Melted butter or margarine

  Preheat oven to 475 degrees F.  Grease muffin tins.  Beat eggs and butter-
  milk (or milk).  Then add in butter.  Stir in mix (do not over mix, leave
  it lumpy).  Divide into muffin tins and bake for 20 minutes.  Muffins
  should be firm and pulling away from the sides of pan.

-----

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

      Title: Nora Mill Buttermilk Corn Bread
 Categories: Breads
   Servings:  8

  1 1/2 c  NORA MILL buttermilk cb mix         1 c  Buttermilk
      1    Egg                                 2 tb Liguid shortening

  Beat egg until light, add buttermilk and shortening.  Mix this together,
  then add NORA MILL mix.  Blend until lumps are gone.  Pour into well
  greased pan.  Bake at 450 degrees F. for 20-25 minutes or until golden
  brown.

-----

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

      Title: Shami Kebab
 Categories: Main dish, Beef, Indian
   Servings:  7

      1 lb Lean ground beef                    2 ts Chili powder
    1/2 c  Dhal or dried split peas          1/2 ts Salt (optional)
      1 ts Cumin seed                          3 c  Water
      1    1 in cinnamon stick                 1    Onion, chopped
      6    Whole cloves                      1/3 c  Ciliantro, chopped
      1    1 in ginger root, peeled            3    Green chillies, chopped
      8    Cloves garlic                     1/2 c  Liquid egg substitute

  Soak dhal (or dried peas) in water for 10 minutes, then drain. Put 3 cups
  water in a large skillet, and boil the ground beef, dhal or peas, and next
  7 ingredients approximately 45 minutes, or until all liquid evaporates.

  When all of the liquid has evaporated, allow mixture to cool slightly. Add
  liquid egg substitute. Then grind the meat mixture to a fine paste. This
  can be done in a blender or food processor, the liquid egg substitute
  providing the moisture.

  After the mixture has been made into paste, add the chopped onion,
  coriander leaves and chillies.

  Line a cookie sheet with aluminum foil, or spray with noncaloric spray to
  prevent sticking. Measure 1/4-cup portions onto the cookie sheet and shape
  them into patties.

  Bake in 350 degree oven for 25 to 30 minutes or until set. Remove carefully
  from pan with spatula. Use a grill on a hot summer day!

-----

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

      Title: Naan
 Categories: Breads, Indian
   Servings: 10

      2 c  All purpose flour                 1/4 ts Salt
  1 1/2 ts Dry yeast                         1/2 c  Water

  Combine ingredients to form a dough.  Let rise until doubled, for about 1
  hour.

  Punch dough down and divide it into 10 parts.  Roll each into a thin
  circle.  Brush one side with water.

  Spray griddle with noncaloric spray.  Put circles on hot griddle, watered
  side up. Bake until half done--lightly browned, about three minutes.
  Transfer to cookie sheet.

  Bake in 400 degree oven until done (about 5 to 10 minutes) or use broiler
  for about 1 minute to finish cooking.

-----

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

      Title: Chapatis (roti)
 Categories: Breads, Indian
   Servings: 10

    1/2 c  Whole wheat flour                 1/2 c  Water approximately
    2/3 c  Unbleached all purpose flour      1/4 ts Salt (optional)

  Make up the dough approximately 1/2-hour before you need it. Allow the
  dough to rest about 10 minutes. Pinch off portion of dough to form a ball
  about 1 1/2 inches in diameter.  Roll ball flat on lightly floured surface.
  Pat back and forth between hands until thin. (Patting makes the chapati
  puff when baked.)

  Cook on top of the stove on ungreased griddle until browned and puffed. Use
  medium heat so the griddle does not get too hot.

-----

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

      Title: Lady's Fingers (Okra)
 Categories: Side dish, Indian, Vegetables
   Servings:  6

      3 c  Fresh whole okra                    1 tb Fresh ginger root, finely
    1/4 c  Tomato, chopped                          Chopped
    1/4 c  Red onion, chopped                1/4 c  Vinegar

  Cook okra in small amount of water until tender but not mushy (about 5 to
  10 minutes).

  Drain. Arrange in single layer in glass dish (do not use a metal dish or
  container). Pour vinegar over the okra marinate in refrigerator 3 hours,
  Drain; discard vinegar.

  Arrange okra in serving dish. Garnish with chopped tomatoes, onions, and
  ginger root. Serve chilled.

-----

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

      Title: Chana Dhal (OR DAL)
 Categories: Side dish, Indian
   Servings:  6

      8 oz Chana dhal                          1 tb Corn oil
      1 ts Turmeric                            1 ts Mustard seed
    1/4 ts Salt (optional)                     1    Medium onion, finely sliced
      2    Green chilies, split                1    Clove garlic, finely sliced
           Lengthwise                        1/2 ts Cayenne pepper

  Wash peas in cold running water. When water runs clear set aside to soak
  for 4 hours.

  Drain peas and put in sauce pan wit turmeric, salt, and green chilies. Add
  enough water to cover by 1 inch, and bring to a boil.

  Partly cover pan, reduce heat and simmer for 1 hour or until water has been
  absorbed and peas are tender but not mushy. Add more water if necessary

  Meanwhile, heat corn oil in a skillet. Add mustard seeds and cover pan.
  Saute for 2 minutes.

  Uncover pan, add onion and garlic, fry until golden. Stir in cayenne pepper
  and cook for 30 seconds. Add cooked spices to the peas. Stir cook for 2
  minutes. Serve hot.

-----

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

      Title: Samosas
 Categories: Appetizers, Indian
   Servings: 16

    1/2 lb Very lean ground beef               1    Cardamom seed (optional)
    1/2    Medium onion, chopped               1 c  Water
    1/2    1 in fresh ginger root            1/3 c  Ciliantro leaves, chopped
      6    Cloves garlic                       2 c  All-purpose flour
    1/2 ts Cumin seed                          2 tb Vegetable shortening
    1/2 ts Salt (optional)                    10 tb Water approximately
      1 ts Chili powder                        2 ts Liquid egg substitute
    1/2    1 in cinnamon stick

  For filling: In blender or food processor, grind onion, ginger root,
  garlic, cinnamon stick, cardamom, cumin and salt. Break cinnamon stick into
  pieces before adding to blender.

  Spray a medium skillet with non stick spray.  Add ground beef and blend the
  spice mixture. Cook until beef is browned. Add 1 cup water and cook until
  water evaporates. Add coriander leaves and stir to mix.

  For pastry: Cut shortening into flour until it resembles coarse meal.
  Sprinkle with water, 2 teaspoons at a time, and mix with a fork until you
  can form it into a stiff dough.

  Shape dough into ball and cut into 8 equal pieces. Shape each piece into a
  ball and roll on lightly floured board into a 6-inch flat circle.

  Cut circle in half. Place a scant 1 tablespoon of filling on each half.

  Moisten edges of pastry with water. Fold and pinch edges together. Brush
  lightly with egg substitute for golden brown pastry.  Bake at 425 degree
  for 20 to 25 minutes or until golden brown.

-----

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

      Title: Sadiq's Rice Pudding
 Categories: Desserts, Indian
   Servings:  6

    1/2 c  Basmati rice                      1/2 c  Raisins
      2 c  Skim milk                           1 c  Non dairy whipped topping
      1 ts Vanilla                             6    Sprigs mint (optional)
      3 ts Sugar

  Soak rice in 1/4-cup water for approximately 1 hour, then cook rice in same
  water until thick.

  Add skim milk. Cook slowly stirring occasionally until thickened, but stop
  cooking before all of the liquid is absorbed.

  Allow to cool, then add vanilla, sugar, and raisins. Fold in whipped
  topping. Spoon into 6 serving dishes. Garnish with sprig of mint, if
  desired.

-----

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

      Title: Veal Normande
 Categories: Meats, Main dish, Entertain, Easy
   Servings:  4

  1 1/2 tb Butter                              5 tb Brandy
    1/2 ts Shallots                            1    Can cream mushroom soup
  1 1/2 tb Oil                               2/3 c  Milk
      6    Thinly sliced veal cutlets          1    Tart apple peeled sliced
           Or halved chicken breasts                Freshly cooked wild rice

  Melt  butter with oil in large skillet over medium-high heat.   Add veal
  and brown,  turning once.  Transfer to platter.  Add brandy and shallots to
  skillet and stir,  scraping up any browned bits clinging to bottom of pan.
  Blend in soup and milk.   Return veal to pan with apple.   Reduce heat and
  simmer stirring once or twice,  until heated  through.   Serve over rice.

-----

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

      Title: Baked cheddar olives
 Categories: Appetizers, Vegetables, Cheese
   Servings: 24

      1 c  Cheddar cheese, grated            1/8 ts Cayenne pepper
      2 tb Unsalted butter, softened          24    Pimiento-stuffed olives (a 3
    1/2 c  Flour                                    Oz. jar)

  Drain olives and pat dry with towels.  Combine cheese and butter in a bowl.
  Add flour and cayenne and blend until well mixed.  Drop the dough by
  Tablespoons onto wax paper and wrap or mold each piece of dough around an
  olive, covering it completely. Bake the wrapped olives on a baking sheet in
  the middle of a preheated 400f oven for 15 minutes or until golden. Serve
  warm. Makes 24 olives. a 1969 Gourmet Mag. favorite

-----

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

      Title: Beef casserole with edam
 Categories: Casseroles, Beef
   Servings:  4

    1/4 c  Onion, finely chopped             1/4 c  Sweet gherkins, chopped
    1/2 c  Unsalted butter                   1/4 c  Mushrooms, chopped
      1 lb Sirloin steak, sliced thinly        2 tb Brandy
      2    Tomatoes, finely chopped        2 1/2 ts Flour
      1    Red bell pepper, in 1/2-inch      1/2 c  Beef broth
           Slices                            1/4 ts Oriental chili paste
    1/2    Green bell pepper, in 1/2-in      1/2 ts Chili sauce
           Dice                              1/2 ts Ketchup
      1 lg Egg, hard-boiled, chopped                Tabasco sauce to taste
    1/4 c  Raisins                             7 oz Edam, sliced 1/4-inch thick
    1/4 c  Black olives, pitted and                 Sauteed bananas as an
           Halved                                   Accompaniment

  from the Keshy Yena Intercontinental Hotel, Curacao. In a skillet, cook
  onion in the butter over moderate heat until golden. Add the steak,
  tomatoes, and bell pepper.  Cook, stirring, over mod-high heat, until
  veggies are softened.  Add the egg, raisins, olives, gherkins, and
  mushrooms and cook the mixture, stirring, for 1 minute. Add the brandy,
  heated, and ignite.  Shake skillet gently until flame go out. Stir in flour
  and cook for 2 minutes, stirring. Stir in broth, chili paste, chili sauce,
  ketchup, Tabasco, and salt and pepper to taste. Simmer the mixture,
  stirring occasionally, for 5 minutes. Line the sides of a 2-qt. shallow
  casserole with some of the cheese slices. Pour the beef mixture into the
  casserole, and cover it with the remaining Edam. Put the casserole in a
  larger pan, add enough water to reach 1-inch up the sides of the casserole,
  and cover the pan with foil. Bake in the middle of a preheated 325f oven
  for 15 minutes. Serve with sauteed bananas. a 1963 Gourmet Mag. favorite

-----

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

      Title: Beef roasted in salt crust
 Categories: Beef
   Servings:  6

      3 c  Coarse kosher salt                  6 lb Standing rib roast, trimmed

  In a bowl, stir together the salt and 3/4 cup water until the mixture forms
  a slightly stiff paste, resembling wet snow. Arrange the roast, fat side
  up, in a roasting pan, and coat completely with the salt mixture, patting
  it on about 1/4-inch thick.

  Roast the beef in the middle of a preheated 325f oven for 2 hours (about 22
  minutes per pound) or until it registers 130f on a meat thermometer.
  Transfer to a cutting board and let it stand for 15 minutes.

  Remove crust with a hammer, carve and serve.

  a 1952 Gourmet Mag. favorite.

-----

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

      Title: Beef wellington (gourmet mag)
 Categories: Beef
   Servings:  8

  3 1/2 lb Beef fillet, tied and larded        1 ts Water
           - at room temp                    1/2 c  Sercial madeira
    3/4 lb Mushrooms, finely chopped           2 ts Arrowroot, dissolved in
  2 1/2 tb Unsalted butter                     1 tb Cold water
    1/2 lb Pate de foie gras, at room t      1/2 c  Beef broth
           -mp                                 2 tb Black truffles, finely chopp
      1 lb Puff pastry                              -d
      1 lg Egg white, beaten                        Watercress for garnish
      1 lg Egg yolk beaten with

  In a roasting pan, roast the beef in the middle of a preheated 400f oven
  for 25-30 minutes or until a meat thermometer registers 120f. Let the
  fillet cool completely and discard the larding fat and strings. Skim the
  fat from the pan juices and reserve the juices. In a heavy skillet, cook
  the mushrooms in butter over mod-low heat, stirring, until all liquid they
  give off is evaporated and the mixture is dry. Season with salt and pepper
  and let cool completely. Spread the fillet evenly with foie gras, covering
  the top and sides, and spread the mushrooms evenly over the foie gras. On a
  floured surface, roll one lb. of puff pastry into a rectangle about 20x12
  inches, or large enough to enclose the roast completely. Invert the fillet
  in the middle of the pastry and fold up the long sides to enclose it,
  brushing the edges of the dough with some egg white to seal them. Fold the
  ends of the dough over the fillet and seal with the egg white. Transfer the
  fillet, seam side down, to a jelly-roll pan and brush the dough with egg
  wash.  Roll out additional dough and cut out shapes with which to decorate
  the dough. After applying, brush with egg wash. Chill for at least 1 hour
  and up to 2 hours. Bake the fillet in the middle of a preheated 400f oven
  for 30 minutes.
   Reduce heat to 350f and bake an additional 5-10 minutes more or until a
  meat thermometer registers 130f for medium rare meat and the pastry is
  cooked through.  Let stand for 15 minutes. In a saucepan, boil the reserved
  pan juices and the Madeira until the mixture is reduced by one fourth. Add
  the arrowroot mixture, broth, truffles, and salt and pepper to taste. Cook
  the sauce over moderate heat, stirring, for 5 minutes or until thickened,
  being careful not to let it boil. Loosen the fillet from the pan,
  transfering it to a heated platter. Garnish with watercress. Serve the
  fillet cut into 3/4-inch thick slices, with the sauce. a 1966 Gourmet Mag.
  favorite.

-----

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

      Title: Black bean soup with rum
 Categories: Soups, Vegetables, South ameri
   Servings:  4

      2 c  Onion, chopped                           -r
      1 c  Celery, chopper                     6 c  Beef broth
      6    Parsley                           1/3 c  Dark rum
      2    Fresh thyme                              Lemon juice to taste
      1    Bay leaf                                 Garnishes:
      3 tb Unsalted butter                          Eggs, hard-cooked, chopped
      1 lg Ham hock                                 Fresh parsley, chopped
      2 c  Dried black beans, picked ov             Lemon slices

  The night before, soak beans in cold water to cover by 2 inches. Change
  water at least once. Drain and rinse. In a heavy kettle, cook onion,
  celery, parlsey, thyme, and bay leaf in the butter over mod-low heat,
  stirring, for 10 minutes. Add ham hock, beans, broth, 4 cups water, salt
  and pepper to taste.  Bring the mixture to a boil, reduce heat, and simmer,
  uncovered, adding more water if necessary to keep beans covered, for 3
  hours.  Discard ham hock and bay leaf. Put the mixture through a medium
  disk of a food mill into a large bowl and then return it to the kettle.
  Stir in rum, lemon juice, and salt and pepper to taste. Adjust the
  consistency with hot water and garnish for serving with the eggs, parsley,
  and lemon slices.  Makes about 7 cups. a 1971 Gourmet Mag. favorite

-----

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

      Title: Blackberry cobbler
 Categories: Desserts
   Servings:  1

      2 tb Cornstarch                          1 ts Baking powder
  1 1/2 c  Sugar                             1/2 ts Salt
      1 tb Lemon juice                         6 tb Unsalted butter, cold, cut i
      4 c  Blackberries, picked over, r             -to bits
           -nsed & drained well                     Vanilla ice cream
      1 c  Flour

  In a large bowl, stir together the cornstarch an 1/4 cup cold water until
  cornstarch is completely dissolved.  Add 1 cup sugar, lemon juice, and
  blackberries, and combine the mixture gently but thoroughly. Transfer to an
  8-inch cast-iron skillet.

  In a bowl, combine well the flour, remaining sugar, baking powder, and
  salt.  Blend in the butter until the mixture resembles coarse meal. Add 1/4
  cup boiling water and stir the mixture until it just forms a dough.

  Bring the blackberry mixture to a boil on top of the stove, stirring. Drop
  spoonfuls of the dough carefully onto the boiling mixture, and bake the
  cobbler on a foil lined baking sheet in the middle of a preheated 400f oven
  for 20-25 minutes or until the topping is golden. Serve warm with vanilla
  ice cream.

  a 1989 Gourmet Mag. favorite

-----

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

      Title: Blackberry jam cake with caramel icing
 Categories: Desserts
   Servings: 12

      1 c  Unsalted butter                     1 ts Baking soda
      2 c  Sugar                               1 c  Raisins or dates, chopped
      5 lg Eggs, beaten                        1 c  Pecans, chopped
      3 c  Flour plus 1 tbsp                   1 c  Blackberry jam (seedless if
  1 1/2 ts Allspice                                 -ossible)
  1 1/2 ts Cloves, ground                           Icing:
    1/2 ts Cinnamon                            3 c  Light brown sugar
    1/4 ts Salt                                1 c  Evaporated milk
      1 c  Buttermilk                        1/2 c  Unsalted butter

  In a large bowl with an electric mixer, cream together the butter and sugar
  until the mixture is light and fluffy.  Add the eggs and combine well.

  Into a bowl, sift together 3 cups of flour, allspice, cloves, cinnamon, and
  salt.  In another bowl, combine the buttermilk and baking soda. Add the
  flour mixture to the butter mixture in batches alternating with the
  buttermilk mixture.  Beat well after each addition.

  In a bowl, toss together the raisins, pecans, and 1 Tbsp flour.  Stir the
  mixture into the batter with the jam, stirring until well combined.

  Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter
  the paper.  Pour the batter into the pans and bake in the middle of a
  preheated 325f oven for 40 minutes or until a tester comes out clean. Let
  layers cool in the pans on a rack for 15 minutes, invert them onto the rack
  and let cool completely.

  In a saucepan, combine the brown sugar, evap. milk, and butter. Cook the
  mixture over mod-low heat, stirring, until the sugar is dissolved.
   Continue to cook, undisturbed, washing down any sugar crystals that form
  on the side of the pan, with a brush dipped in cold water, until it
  registers 238f on a candy thermometer.  Transfer the mixture to a bowl, and
  beat until it is at spreading consistency. If the icing gets too thick, dip
  the icing spatula in hot water.

  Transfer one layer, bottom up to a cake plate.  Frost top with the icing
  and top it with the other layer, bottom side down.  Frost the top and sides
  with remaining icing.

  a 1971 Gourmet Mag. favorite

-----

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

      Title: Buttermilk sherbet
 Categories: Desserts
   Servings:  1

      4 c  Buttermilk                        1/2 c  Sugar
  1 1/2 c  Corn syrup                               Zest of 4 lemons, grated
    1/2 c  Lemon juice                              Zest strips for garnish

  In a bowl, combine well the buttermilk, corn syrup, lemon juice, sugar, and
  zest.  Freeze mixture in an ice-cream freezer, according to directions.
  Pack sherbet into an air-tight container and freeze it until firm. Serve
  scoops of the sherbet garnished with strips of zest. Makes about 1 1/2
  quarts. a 1968 Gourmet Mag. favorite

-----

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

      Title: Catalan rice
 Categories: Shellfish, Casseroles
   Servings:  6

  2 1/2 c  Fish stock                          3 lg Squid
    1/4 ts Saffron threads                     2 c  Long-grained rice
    1/4 c  Dry white wine                    3/4 c  Blanched almonds
      6 tb Lard                              1/3 c  Pine nuts
    1/2 lb Chorizo, cut into 1/4-inch s        3    Garlic cloves, minced
           -ices                               1 c  Artichoke hearts, drained  (
  1 1/2 lb Pork loin, in 1-inch dice                -anned)
      1 lg Onion, thinly sliced               18 sm Clams or mussels, scrubbed w
      2 lg Green bell peppers, julienne             -ll
           -                                 1/2 c  Peas
      2 lg Tomatoes, peeled, seeded, an      1/4 c  Pimientos, julienned
           - chopped                           2 tb Fresh parsley, minced

  Clean squid and cut body sacs into rings.  Cut tentacles in half.

  In a small saucepan, bring stock to a bare simmer.  Crush saffron and
  combine it with wine in a small bowl.  In a flameproof casserole or paella
  pan, heat the lard over moderately high heat. Saute the chorizo and pork,
  turning them until they are browned.  Add the onion, bell peppers,
  tomatoes, and squid and cook the mixture over moderate heat, stirring, for
  15 minutes. Stir in the rice and cook for 1 minute, stirring. Stir in
  almonds, pine nuts, garlic, saffron mixture, and artichoke hearts. Ladle in
  enough stock to just cover the rice mixture. Bring to a boil and simmer it,
  covered, for 20 minutes.

  Arrange the clams in the rice, add the peas, and simmer for 10-15 minutes,
  or until the rice is just tender and the clams open. Discard any clams that
  do not open.  Garnish with pimientos and parsley.

  This is a recipe by Eliz. David, appearing in an article in 1972 by James
  Beard.  It originated on Spain's Costa Brava. "not a true paella, but it is
  quite good."

  a 1972 Gourmet Mag. favorite

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

      Title: Cheese and tomato souffles
 Categories: Vegetables, Side dish
   Servings:  6

      2 tb Unsalted butter                     3 tb Parmesan cheese, grated
    1/4 c  Flour                                    Cayenne pepper to taste
  1 1/2 c  Milk                                3 lg Eggs, separated
      3 tb Tomato paste                        1 tb Medium dry sherry
      1 c  Swiss cheese, grated

  In a saucepan, melt the butter over low heat.  Stir in flour and cook the
  roux, stirring, for 3 minutes.  Remove from heat and add the milk, scalded,
  in a stream, whisking vigorously, until the mixture is thick and smooth.
  Simmer the sauce for 3-4 minutes, and whisk in the tomato paste, Swiss and
  Parmesan cheeses, cayenne, and salt to taste. Whisk until the cheeses have
  melted.

  Remove from heat and whisk in the egg yolks, one at a time, beating well
  after each addition. Transfer the mixture to a bowl, and let it cool.

  In a bowl, with an electric mixer, beat the egg whites with a pinch of salt
  until they hold soft peaks.  Add the Sherry and beat to stiff peaks. Fold
  the egg white mixture into the cheese mixture gently but thoroughly.

  Transfer the mixture to 6 buttered 2/3-cup ramekins, and bake the souffles
  on a jelly roll pan in the middle of a preheated 400foven for 25-30
  minutes, or until they are cooked through.

  Serve immediately.

  a 1942 Gourmet Mag. favorite.

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

      Title: Chicken pie with biscuit crust
 Categories: Chicken
   Servings:  4

           Filling:                        1 1/3 c  Flour
      4 c  Chicken broth                   1 1/2 ts Baking powder
      3    Carrots, in 1/4-inch slices       1/2 ts Baking soda
    3/4 lb Red potatoes, in 1/2-inch di      1/2 ts Salt
           -e                                  2 tb Unsalted butter, cut into bi
      2    Celery, in 1/2-inch slices               -s
  2 1/2 c  Cooked chicken, cubed               2 tb Shortening, cut into bits
      1    Onion, chopped                    1/3 c  Cheddar cheese, grated
      6 tb Unsalted butter                     1 lg Egg
      6 tb Flour                             1/3 c  Buttermilk
    1/4 ts Thyme                                    Egg wash:
    1/4 ts Nutmeg                              1 lg Egg yolk
    1/2 c  Fresh parsley, minced               1 tb Milk
           Biscuit crust:

  In a saucepan bring broth to a boil.  Add carrots, potatoes, and celery,
  and simmer for 10-15 minutes, or until veggies are tender. Transfer veggies
  to a bowl, reserving the broth, and add the chicken to the bowl. In another
  saucepan, cook the onion in the butter over mod-low heat, stirring, until
  it is softened. Add flour and cook the roux, stirring, for 3 minutes. Add 3
  cups of broth in a stream, whisking. Bring mixture to a boil, whisking. Add
  the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir
  in nutmeg, parsley, and salt and pepper to taste. Pour the sauce over the
  chicken and veggies.  Stir the mixture gently, until it is just combined.
  Transfer the mixture to a 2-qt. baking dish.

  Into a bowl, sift together the flour, baking powder, baking soda, and salt.
  Add the butter and shortening and blend the mixture until it resembles
  meal. Add the cheese and toss.  Break egg into a measuring cup and add
  buttermilk to it so that the total volume is 1/2 cup. Beat with a fork. Add
  to the flour mixture, stirring until the mixture just forms dough. Gather
  dough into a ball and, on a floured surface, pat it out 1/2-inch thick. Cut
  as many rounds as possible using a 2-inch fluted biscuit cutter, dipped in
  flour.  Gather the scraps and pat and cut again.

  Arrange the rounds on the chicken mixture.  Beat the egg yolk with the milk
  and brush the tops of the biscuits with the wash. Prick biscuits with a
  fork.

  Bake in the middle of a preheated 450f oven for 15-25 minutes, or until
  biscuits are puffed and golden, and the filling is bubbling.

  a 1985 Gourmet Mag. favorite

-----

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

      Title: Chili our way
 Categories: Chili, Beef, Tex-mex
   Servings:  6

      6    Dried hot chile peppers           1/2 ts Oregano
      3 lb Boneless chuck, in 1/4 inch              Accompaniments:
           -ice                                     Sour cream
      6 tb Rendered beef suet                       Cheddar cheese, finely grate
      2    Onions, chopped                          -
      4    Garlic cloves                            Onion, chopped
  1 1/2 tb Cumin                                    Hot chile peppers, seeded &
      1 lb Tomatoes, drained & chopped              -inced
      1 tb Unsweetened cocoa powder                 Kidney or pinto beans
      1    Bay leaf                                 Tortilla chips

  Heat a griddle or cast-iron skillet over mod-high heat until it is hot.
  Toast the chile peppers, turning them and not allowing them to burn, for
  1-2 minutes.  Let chile peppers cool until they can be handled, then seed
  them. Combine peppers with 1 cup water in a small saucepan. Bring to a
  boil, covered, simmer the mixture for 5 minutes.  Puree the water and
  pepper in a food processor. In a large casserole, saute the chuck in 4 Tbsp
  beef suet over moderately high heat until it is lightly browned. Transfer
  meat to a bowl. Add to the casserole, the remaining suet, onions, and
  garlic, and cook the mixture over moderate heat, stirring, until the onions
  are softened.  Add the cumin and cook the mixture over mod-low heat,
  stirring, for 1 minute.  Add the chuck, chile puree, tomatoes, cocoa
  powder, bay leaf, and oregano, and combine the mixture well.  Add water to
  cover barely. Bring to a boil and simmer, covered, stirring occasionally,
  and adding more water, if necessary, to keep the meat covered, for 2 hours
  longer.  Add salt to taste, simmer uncovered for another hour. Discard bay
  leaf. Transfer the chili to a heated serving bowl and serve it with the
  sour cream, cheese, onion, chile peppers, beans and tortilla chips. a 1981
  Gourmet chili favorite

-----

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

      Title: Chocolate raspberry almond torte
 Categories: Desserts, Chocolate
   Servings:  1

    1/2 c  Blanched almonds, toasted li        1 c  Raspberries
           -htly                                    Glaze:
      2 oz Unsweetened chocolate             1/3 c  Raspberry jam
      2 tb Unsalted butter                     1 tb Sugar
      2 lg Eggs                                     Ganache:
      1 c  Sugar                             1/4 c  Heavy cream
      1 tb Framboise (or other raspberr        6 oz Bittersweet chocolate, chopp
           - brandy)                                -d
    3/4 c  Flour                                    Lemon leaves for garnish
      1 ts Baking powder                            Raspberries for garnish and
    1/2 ts Salt                                     -ccompaniment

  In a food processor, grind the almonds, scraping down the sides of the bowl
  occasionally, for 5 minutes or until they are the consistency of nut
  butter.  Reserve.

  In a bowl set over simmering water, melt the chocolate and the butter,
  stirring occasionally.  Remove from heat.

  In a large bowl with an electric mixer, beat eggs until they are pale, add
  sugar gradually, beating, and beat until mixture is very thick and pale.
  Beat in chocolate mixture, framboise, and the almond butter, and beat until
  well combined.  Sift the flour, baking powder, and salt into the bowl. Beat
  until well combined.  Fold in 1 cup of raspberries gently. Turn the mixture
  into a well-buttered 8-1/2-inch springform pan, spreading it evenly and
  smoothing the top.

  Bake in the middle of a preheated 350f oven for 40-45 minutes or until pick
  comes out clean.  Let torte cool in the pan on a rack, and then remove
  sides of pan.

  In a small heavy saucepan, combine the jam and sugar, bring mixture to a
  boil, stirring, and boil it, stirring, for 3 minutes.  Force glaze through
  a fine sieve into a small bowl.

  Invert the torte onto the rack, set over wax paper, remove bottom of the
  pan, and spread the glaze on top and sides of the torte.  Let the torte
  stand at room temperature for 2 hours, or until the glaze is set.

  In a small heavy saucepan, bring cream to a boil and remove pan from heat.
  Stir in chocolate, stirring until mixture is smooth, and then let the
  ganache cool for about 3 minutes.

  Pour ganache over the torte, smoothing it with a spatula and letting the
  excess drip down the side, and let the torte stand for 1 hour, or until the
  ganache is set.  Transfer the torte, carefully, to a serving plate. Garnish
  with additional raspberries and lemon leaves. Serve with additional
  raspberries and lemon leaves alongside.

  a 1989 Gourmet Mag. favorite

-----

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

      Title: Coconut angel food cake
 Categories: Desserts, Cakes
   Servings:  1

           Cake:                                    -d)
    3/4 c  Cake flour                               Frosting:
      8 lg Egg whites                      1 1/4 c  Sugar
    1/2 ts Salt                                2 lg Egg whites
    1/2 ts Cream of tartar                     1 ts Orange zest, grated
      1 c  Superfine sugar                   1/4 c  Orange juice, strained
    1/2 ts Vanilla                             1 tb Corn syrup
    1/2 ts Almond extract                      1 c  Coconut, shredded and toaste
    1/2 c  Coconut, shredded (unsweeten             -   (unsweetened)

  Onto a sheet of wax paper, sift the flour 3 times.  In a large bowl with an
  electric mixer, beat the egg whites with the salt until they are frothy.
  Add the cream of tartar and beat to soft peaks.  Beat in 1/2 cup sugar, a
  little at a time.  Add the vanilla and almond extract, and beat the whites
  to stiff peaks.  Fold in the remaining 1/2 cup sugar, a little at a time.
  Sift the flour over the whites in 4 batches, folding it in gently after
  each sifting.  Fold in the coconut.

  Spoon batter into a 9-inch tube pan, 3 1/2-inches deep.  Bake in the middle
  of a preheated 275f oven for 1 1/2 hours.

  Hang the cake in the pan, upside down, on the neck of a bottle and let it
  cool for 90-120 minutes or until cooled completely.  Release the cake with
  a sharp knife, turn it out on a rack and invert it onto a cake plate.

  In a metal bowl, whisk together the sugar, egg whites, zest, juice, corn
  syrup, and a pinch of salt.  Set the bowl over simmering water, and cook,
  whisking, until it registers 140f on a candy thermometer. Remove pan from
  heat and whisk the mixture over the hot water for 3 minutes. Remove the
  bowl from the water and, with an electric mixer, beat the frosting at high
  speed for 7-10 minutes or until it is cool and holds stiff peaks.

  Spread top and sides of the cake with the frosting and coat the outside
  with the toasted coconut.

  a 1977 Gourmet Mag. favorite

-----

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

      Title: Coffee almond ice cream cake
 Categories: Desserts, Chocolate
   Servings:  1

  1 1/2 c  Chocolate wafer crumbs (abou        1 ts Vanilla
           - 30 cookies)                   1 1/2 c  Amaretti, crushed (italian a
    1/4 c  Unsalted butter, melted                  -mond macaroons)
  1 1/2 pt Coffee ice cream, slightly s      1/2 c  Almonds, sliced and toasted
           -ftened                                  Dark chocolate sauce (see re
  1 1/2 c  Heavy cream, well chilled                -ipe)

  In a bowl with a fork, stir together the crumbs and butter until the
  mixture is well combined.  Pat the mixture onto the bottom and 1-inch up
  the sides of a lightly oiled 8-inch, 2-1/2-inch deep springform pan. Freeze
  crust for 30 minutes or until firm.  Spread ice cream evenly on the crust
  and return to freezer for 30 minutes or until ice cream is firm.

  In a bowl with an electric mixer, beat cream with vanilla until it holds
  stiff peaks, fold in amaretti thoroughly and spread over ice cream. Smooth
  top of cake, sprinkle with almonds, and freeze cake for 30-45 minutes, or
  until top is firm.

  Freeze cake, covered with plastic wrap and foil, overnight.  Just before
  serving, wrap a warm damp towel around the side of the pan, remove side of
  pan, and transfer cake to a serving plate.  Cut into wedges with a knife
  dipped in hot water and serve it with the Dark Chocolate Sauce.

  a 1988 Gourmet Mag. favorite

-----

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

      Title: Coffee coffeecake with espresso glaze
 Categories: Cakes
   Servings:  1

           Cake:                               1 c  Sour cream
      2 c  Flour                               2 tb Instant espresso dissolved i
      1 ts Baking powder                            -
    1/2 ts Baking soda                         1 tb Hot water
    1/4 ts Salt                                     Glaze:
    3/4 c  Unsalted butter, softened           3 tb Strong brewed coffee
      1 c  Sugar                           1 1/2 ts Instant espresso powder
      2 lg Eggs                              3/4 c  Confectioner's sugar
      2 ts Vanilla

  Into a bowl, sift together the flour, baking powder, soda, and salt. In
  another bowl with an electric mixer, cream the butter, and add the sugar
  gradually, beating, and beat the mixture until it is light and fluffy. Add
  the eggs, one at a time, beating well after each.  Beat in the vanilla. Add
  the flour mixture alternately with the sour cream, beginning and ending
  with flour, and blending the batter after each addition.

  Transfer about a third of the batter to another bowl and stir in the
  espresso mixture, stirring until the batter is well combined.  Spoon half
  the plain batter into a well-buttered 8-inch bundt pan, spreading it
  evenly.  Spoon the coffee batter over the plain, spreading it evenly and
  spoon the remaining plain batter on top, spreading it evenly.

  Bake the cake in the middle of a preheated 350f oven for 55-60 minutes, or
  until it is golden and a tester comes out clean.  Let it cool in the pan on
  a rack for 30 minutes.  Invert the cake onto the rack and let it cool
  completely.

  In a bowl, stir together 2 Tbsp of brewed coffee and the espresso powder,
  stirring until the powder has dissolved.  Sift the conf. sugar and add it,
  stirring until it is combined well.  If necessary, add more coffee to
  obtain a pourable consistency.

  Pour the glaze over the coffeecake and let the cake stand for 10 minutes or
  until the glaze has set.  Serve warm.

  a 1989 Gourmet Mag. favorite

-----

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

      Title: Cold buttermilk and shrimp soup
 Categories: Shellfish, Soups
   Servings:  4

      1 qt Buttermilk                          1    Cucumber, peeled, seeded, an
      1 tb English style dry mustard                - finely chopped
      1 ts Salt                                2 tb Fresh chives, minced
      1 ts Sugar                                    Additional shrimp and cucumb
    1/2 lb Cooked shrimp, peeled, devei             -r slices for garnish
           -ed and chopped

  In a large bowl, whisk together the buttermilk, mustard, salt and sugar.
  Add the chopped shrimp, chopped cucumber, and chives and stir until well
  combined.  Chill the soup, covered, for 3 hours or until very cold. Garnish
  each serving with a whole shrimp and a slice of cucumber. Makes about 5
  cups. a 1944 Gourmet Mag. favorite.

-----

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

      Title: Cold glazed salmon
 Categories: Fish, Appetizers
   Servings:  6

    3/4 c  Dry white wine                      7 lb Whole salmon, cleaned, rinse
      8    Basil leaves                             -, patted dry
      3    Tarragon (plus more for garn        8 c  Fish aspic  (see recipe)
           -sh)                                1    Turnip
      3    Shallots, minced                    1    Egg yolk, hard cooked, mashe
      2    Rosemary                                 -
      2    Lemon slices                        1 ts Unsalted butter
      3    Celery leaves

  In a small saucepan, combine the wine, basil, 3 tarragon sprigs, shallots,
  rosemary, lemon, and celery.  Simmer the mixture for 20 minutes or until
  the liquid is reduced to about 3 Tbsp. Lay the salmon on a piece of heavy
  foil, twice as long as the fish. Pick up edges of foil and pour the wine
  mixture over the fish. Season with salt and fold the foil to enclose it,
  crimping the edges tightly to secure them. Put the salmon on a large baking
  sheet or roasting pan and bake it in the middle of a preheated 375f oven
  for 50-60 minutes or until the fish just flakes. Transfer the package to a
  work surface, open foil carefully, and remove the skin from the top of the
  salmon below the head to the bottom of the salmon at the tail. Scrape away
  any brown flesh, leaving head and tail intact. Drain liquid from the foil,
  and using the foil as a guide, invert the fish onto a platter. Remove foil
  and skin and prepare the other side of the salmon in the same manner. Chill
  the fish, covered, overnight. Peel turnip and cut into thin slices. Trim
  each slice to ressemble a flower or cut with a flower cutter. Place in a
  bowl of ice water to hold until ready for use. Mash the egg yolk with the
  butter and reserve at room temperature. Spoon a thin coat of cool but
  liquid fish aspic over the salmon and arrange the additional tarragon
  sprigs and turnip flowers decoratively on the fish. Spoon a thin coat of
  liquid aspic over the whole. Transfer the yolk mixture to a pastry bag
  fitted with a decorative tip. Pipe the mixture into the centers of the
  flowers. Chill the salmon for at least 2 hours or up to 6 hours. Serve
  surrounded with the chilled aspic, chopped. a 1964 Gourmet Mag. favorite

-----

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

      Title: Cranberry walnut tart
 Categories: Desserts
   Servings:  6

      1    Pate sucree' recipe               1/4 c  Unsalted butter, melted and
           Raw rice                                 -ooled
      3 lg Eggs                              1/2 ts Salt
    2/3 c  Dark brown sugar, firmly pac        1 ts Vanilla
           -ed                             1 1/4 c  Cranberries, chopped
    2/3 c  Corn syrup                          1 c  Walnuts, chopped

  Roll out dough 1/8-inch thick on a floured surface.  Fit it to an 11x8
  rectangular or 10 or 11-inch round tart pan with a removable fluted rim.
  Chill shell for 30 minutes.  Line the shell with foil. Fill foil with rice
  and bake in the lower third of a preheated 425f oven for 15 minutes. Remove
  foil and rice, and bake the shell 5-10 minutes longer, or until it is pale
  golden in color.  Let it cool in the pan on a rack.

  In a bowl, whisk together the eggs, brown sugar, syrup, butter, salt, and
  vanilla until the mixture is smooth.  Stir in the cranberries and walnuts.
  Pour filling into the shell.

  Bake in the middle of a preheated 350f oven for 40-45 minutes or until it
  is golden.  Let it cool completely in the pan on a rack. Remove rim of pan
  and slide tart onto a serving plate.

  a 1988 Gourmet Mag. favorite

-----

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

      Title: Croutes au fromage
 Categories: Cheese, Appetizers
   Servings: 46

  1 1/2 c  Flour                                    -y grated
    1/2 ts Salt                                3 tb Heavy cream
    1/8 ts Cayenne pepper                      1 lg Egg, beaten lightly
      6 tb Unsalted butter, cut into bi    1 1/2 c  Swiss cheese, finely shredde
           -s                                       -
      1 c  Sharp cheddar cheese, coarse        3 tb Butter, softened

  Into a bowl, sift together the flour, salt, and cayenne.  Blend in the
  butter and Cheddar cheese.  Stir in the cream, stirring until the mixture
  forms dough. Chill, wrapped in wax paper, for 2 hours. Roll out dough
  1/16-inch thick on a lightly floured surface and cut into rounds, using a
  1-1/2-inch cutter.  Reroll scraps and cut out more rounds. Arrange on
  baking sheets, brush them lighly with the egg, and bake in the middle of a
  preheated 450f oven for 5-7 minutes, or until browned lightly. In a small
  container, cream together the Swiss cheese and softened butter. Arrange
  half the rounds, bottom sides up, on baking sheets. Divide the cheese
  mixture among them.  Make sandwiches by pressing the remaining rounds on
  top and pressing lightly. Bake the croutes in the 450f oven for 4 minutes,
  or until the cheese is just melted. Makes 46 croutes. a Gourmet 1969
  favorite.

-----

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

      Title: Dark chocolate sauce
 Categories: Sauces, Chocolate
   Servings:  1

  1 1/2 c  Heavy cream                         3 oz Unsweetened chocolate, chopp
    2/3 c  Dark brown sugar, packed                 -d
      4 oz Bittersweet chocolate, chopp      1/4 c  Unsalted butter, softened
           -d                                  3 tb Amaretto, or to taste

  In a small heavy saucepan, combine the cream and brown sugar.  Bring the
  mixture to a boil over mod-high heat, whisking occasionally, and boil it,
  whisking, until sugar is dissolved.  Remove pan from heat and add
  chocolates, whisking, until they are melted.  Whisk in the butter and the
  Amaretto. Continue to whisk until the sauce is smooth. Let cool slightly.

  Makes about 3 cups.

  Gourmet Mag. Jan. 91

-----

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

      Title: Deep chocolate torte with coffee buttercream
 Categories: Desserts, Chocolate
   Servings:  1

           Cake layers:                        1 tb Hot water
     14 lg Eggs, separated                          Ganache:
  1 3/4 c  Sugar                           1 1/2 c  Heavy cream
      9 oz Bittersweet chocolate, melte        6 oz Bittersweet chocolate, chopp
           - and cooled                             -d fine
           Buttercream:                             Assembly:
      1 c  Sugar                             3/4 c  Apricot preserves, heated to
      2 lg Eggs                                     -ukewarm
  1 1/2 c  Unsalted butter, softened                Chocolate coffee beans for d
      3 tb Instant espresso, dissolved              -coration
           -n

  Line 2 greased jelly-roll pans, 15x10x1-inch each, with wax paper and
  butter and flour the paper, shaking off excess.  In a large bowl with an
  electric mixer, beat the egg yolks.  Add slowly 1-1/2 cups sugar, beating,
  and beat the mixture until it is thick and pale and forms a ribbon. Add the
  chocolate and combine the batter well.

  In another large bowl with clean beaters, beat the egg whites until they
  hold soft peaks.  Add the remaining 1/4 cup sugar slowly, and beat until
  whites hold stiff peaks.  Stir a fourth of the whites into the yolk
  mixture, fold in remaining whites gently but thoroughly, and pour the
  batter into the pans, spreading it evenly.  Bake the cake layers in the
  middle of a preheated 375f oven for 18-20 minutes or until pick test. Let
  cake layers cool in the pans, covered with kitchen towels on large racks.
  Invert the cake layers onto the racks and remove the wax paper carefully.

  Buttercream:      In a small heavy saucepan, dissolve sugar in 1/3 cup
  water over moderate heat, stirring.  Bring mixture to a boil, and boil it
  until it registers240f on a candy thermometer.

  In a large bowl with an electric mixer, beat eggs until they are frothy.
  Add sugar syrup in a thin stream, beating, and beat the mixture until it is
  cool.  Beat in the butter, one Tbsp at a time. Beat in expresso powder and
  a pinch of salt.  Beat the buttercream until it is combined well. If
  necessary, chill the buttercream, covered, until it is firm enough to
  spread.

  Ganache:     In a large heavy saucepan, bring cream just to a boil and
  remove from heat.  Add chocolate and stir until it is smooth. Transfer
  mixture to a bowl and chill, covered, stirring occasionally, until it is
  cool and thickened.  Do not let it solidify.  Beat the mixture until it
  just forms soft peaks, but do not overbeat.

  Assembly:        Force preserves through a fine sieve into a bowl. Transfer
  the cake layers to a work surface. Trim edges and halve each layer
  lengthwise.  On a serving plate, arrange one layer, spread with a third of
  the preserves, and spread a third of the ganache over the preserves. Top
  with another layer and proceed with the preserves, ganache and cake in the
  same manner, ending with a cake layer on top. Spread the sides and top of
  the cake with a thin layer of buttercream an chill for 30 minutes. Spread
  on additional buttercream, leaving about 1/3 cup to make rosettes. With a
  pastry comb or tines of a fork, score the buttercream lengthwise. Draw the
  back of a knife crosswise across the scored buttercream at intervals.
  Transfer the remaining buttercream to a small pastry bag fitted with a
  decorative tip. Pipe rosettes on top of the torte along the long sides and
  intersperse the rosettes with chocolate coffee beans. Chill.

  Remove from refrigerator about 30 minutes before serving.

  a 1989 Gourmet Mag. favorite

-----

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

      Title: Fettuccine with scallops and peas
 Categories: Shellfish, Pasta, French
   Servings:  6

      2 c  Fresh peas (or 10-oz pkg fro        2 tb Unsalted butter, cut into bi
           -en)                                     -s
    3/4 lb Fettuccine                               Saffron butter sauce  (see r
  1 1/4 lb Sea scallops, rinsed, patted             -cipe)
           -ry

  In a saucepan of boiling salted water, cook peas for 3-5 minutes (fresh may
  take slightly longer.) or until they are just tender. Drain well. In a
  kettle of boiling salted water, cook the pasta until it is al dente, drain,
  and transfer it to a large skillet.

  Meanwhile, arrange scallops in a steamer over boiling water, season them
  with salt and pepper and steam them, covered, for 2-3 minutes, or until
  they are just cooked through.

  To the pasta, add the butter, peas, and salt and pepper to taste. Heat the
  mixture through, over low heat, tossing it well.  Add the scallops and the
  saffron butter sauce and toss well.  Serve hot.

  a 1986 Gourmet favorite

-----

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

      Title: Fillet of beef with cornichon tarragon sauce
 Categories: Beef, French
   Servings:  6

      1    Fillet of beef, about 3-3-1/      3/8 c  Shallots, minced
           - lb, tied, room temp           1 2/3 c  Dry white wine
  1 3/4 tb Olive oil                       2 2/3 tb Fresh tarragon, minced
    1/3 c  Unsalted butter, softened       1 3/4 tb Heavy cream
  3 2/3 tb Dijon mustard                  13 1/3    Cornichons, julienned

  Rub the fillet with the oil, season with salt and pepper and, in a large
  roasting pan, roast in a preheated 550f oven for 23 minutes or until a meat
  thermometer registers 130f for medium rare.  Transfer to a platter and let
  stand, loosely covered with foil, for 15 minutes. In a bowl, cream the
  butter and mustard.  In a large saucepan, combine the shallot, wine, and
  tarragon and cook the mixture over mod-high heat until wine is reduced to
  about 1 cup.  Add the cream and cornichons, reduce heat to low, and whisk
  in the mustard butter, a little at a time, with any meat juices that have
  accumulated on the platter. Season the sauce with salt and pepper and keep
  it warm, but do not boil. Slice the fillets and nap with sauce. a 1984
  Gourmet Mag. favorite.

-----

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

      Title: Fish aspic
 Categories: Side dish, Fish
   Servings:  8

      2 lb White fish trimmings and bon        4    Tarragon
           -s                                  4    Parsley
      1 c  Dry white wine                      1    Bay leaf
      2 tb Lemon juice                         6    Unflavored gelatin
      2    Onions, sliced                      3 lg Egg whites and shells

  In a kettle, combine the fish trimmings and bones, wine, lemon juice,
  onions, and herbs.  Bring mixture to a boil, stirring frequently to prevent
  scorching, and boil it until liquid is reduced by half.  Add 8 cups water
  and salt and pepper to taste.  Bring to a boil, and skim it. Simmer for 20
  minutes, strain it into a large saucepan, and let it cool. Skim again.
  Sprinkle gelatin over the stock and add the egg whites, beaten to stiff
  peaks, and the shells, crushed.  (Do not stir in.) Bring stock slowly to a
  boil over moderate heat, whisking constantly. Remove pan from heat and let
  stand for 30 minutes. Strain the aspic through a fine sieve lined with a
  dampened kitchen towel.  Let it cool. To apply to a dish, cool only until
  just thickened and paint or spoon onto the fish or other dish. To solidify,
  chill in refrigerator.  Makes about 8 cups. Gourmet Mag.

-----

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

      Title: Gateau de mousse a la nectarine
 Categories: Desserts
   Servings:  1

           Nectarine mousse:                        Peach syrup:
  1 1/2 lb Nectarines                        1/4 c  Sugar
    1/2 c  Sugar                             1/3 c  Peach schnapps
      5 ts Unflavored gelatin                       Peach glaze:
    1/4 c  Lemon juice                     1 1/4 ts Unflavored gelatin
    1/4 c  Peach schnapps                    3/4 c  Peach preserves or jam
  1 1/2 c  Heavy cream, well chilled           3 tb Peach schnapps
           Genoise cake (see recipe)

  Halve, pit, and chop nectarines and, in a heavy saucepan, combine them with
  sugar and 1/2 cup water.  Bring to a boil, stirring, and cook it at a slow
  boil, stirring occasionally, for 15 minutes.  In a food processor, puree
  the mixture and force it through a fine sieve into a large bowl, pressing
  hard on the solids.

  In a small saucepan, sprinkle gelatin over the lemon juice and schnapps,
  let it soften for 5 minutes, then heat mixture over low heat, stirring,
  until gelatin has dissolved.  Stir gelatin into nectarine puree, blending
  the mixture well.  Let it cool to room temperature.

  In a chilled bowl, beat the cream until it holds soft shapes, (not as stiff
  as soft peaks) and fold it into the nectarine mixture.

  Trim the Genoise and cut it into three layers, horizonally.

  Peach Syrup:    In a small saucepan, combine the sugar and 1/4 cup water.
  Bring to a boil, stirring until sugar is dissolved, and stir in the
  schnapps.  Let the syrup cool to room temperature. Assembly: Center one
  layer in the bottom of a 9-1/2-inch springform pan and brush with half the
  peach syrup.  Pour half the mousse over the cake and top it with another
  layer of Genoise.  Brush with the remaining peach syrup and pour the
  remaining mousse over the cake, rapping on the side of the pan to expel any
  air bubbles and smoothing the surface. Chill for 2 hours, or until it is
  set.

  Peach Glaze:    In a small bowl, sprinkle gelatin over 3 Tbsp cold water
  and let it soften for 5 minutes.  In a small saucepan, combine the
  preserves and schnapps, bring mixture to a boil, stirring, and simmer it
  for 1 minute.  Remove pan from heat, add gelatin mixture, stirring until
  gelatin is dissolved, and strain the mixture through a fine sieve into a
  bowl, pressing hard on the solids.

  Assembly:      Pour all but about 2 Tbsp of Peach Glaze over top of the
  mousse cake, covering it completely, and chill the cake for 2 hours, or
  until glaze is set.

  While cake is chilling, in a food processor, grind the remaining Genoise
  layer into fine crumbs.  Toast the crumbs in a jelly-roll pan in a
  preheated 350f oven for 5-8 minutes or until they are golden. Reserve.

  Cut half the nectarine into thin slices, and arrange them decoratively on
  top of the cake in a pinwheel pattern.  Brush the remaining glaze over the
  nectarine slices and chill the cake, covered, for 1 hour, or until the
  newly applied glaze is set.

  Run a thin knife around the edge of the pan and remove the side of the pan.
  Working over a sheet of wax paper, coat sides of cake with the cake crumbs.

  Let cake stand at room temperature for 20 minutes before serving.

  a 1989 Gourmet Mag. favorite

-----

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

      Title: Gourmet's boston baked beans
 Categories: Vegetables, Side dish, American
   Servings:  6

      2 c  Dried navy beans, picked ove      1/2 ts Dry mustard (english style)
           - and rinsed                      1/4 ts Paprika
    3/4 lb Salt pork                           1 ts Onion, grated
    1/2 c  Molasses

  In a bowl, combine the beans with 4 cups cold water and let them soak
  overnight.  Drain, reserving any remaining liquid.  Transfer them to a
  small heavy kettle, and add fresh water to cover.  Simmer, covered, for 60
  minutes.  Drain in a colander, reserving the cooking liquid and combining
  it with the soaking liquid.

  To the kettle, add a quarter lb. piece of salt pork and the beans and bury
  the remaining piece of pork, well scored, in the center of the beans. In a
  small bowl, stir together the molasses, 1/2 cup of bean liquid, mustard,
  paprika, and onion.  Pour the mixture over the beans and stir in.

  Bake the beans, covered, in the middle of a preheated 300f oven for 5
  hours, stirring in some of the bean liquid at hourly intervals as necessary
  to keep the beans just barely covered.  Remove lid and cook uncovered for 1
  more hour.

  a 1946 Gourmet Mag. favorite

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

      Title: Gourmet's chicken divan
 Categories: Chicken
   Servings:  6

      1 lg Broccoli head, cut into 4-in        3 tb Sherry, medium dry
           -h spears                                Lemon juice to taste
    1/4 c  Unsalted butter, cut in piec      1/2 c  Parmesan cheese, grated
           -s                                  2    Chicken breasts, skinned & b
      5 tb Flour                                    -ned,
      2 c  Chicken broth                            Cooked and thinly sliced
    1/2 c  Heavy cream, well chilled

  In a large saucepan of boiling, salted water, cook the broccoli for 6-8
  minutes or until it is just tender.  Drain it well and keep warm. In a
  heavy saucepan, melt the butter over mod-low heat, add flour and cook roux,
  stirring, for 3 minutes.  Add the broth, stirring, bring the mixture, and
  simmer it, stirring occasionally, for 10 minutes. Reduce heat to low and
  cook the mixture, stirring, for 10 minutes. In a bowl, beat the cream until
  it holds stiff peaks.  Fold the cream, Sherry, and lemon juice into the
  sauce.  Season with salt and pepper to taste. Arrange broccoli on a
  flameproof patter or a 2-qt. gratin dish and pour half the sauce over the
  broccoli.  Stir 1/4 cup Parmesan into the remaining sauce. Arrange the
  chicken on the broccoli, pour the remaining sauce over it, and sprinkle the
  mixture with the remaining Parmesan cheese. Broil under a preheated broiler
  about 6 inches from the flame for 1 minute or until the sauce is golden and
  bubbling. a 1956 Gourmet Mag. favorite

-----

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

      Title: Gourmet's chicken tetrazzini
 Categories: Chicken, Italian
   Servings:  4

      4 lb Chicken, cut in pieces              1 c  Heavy cream
    1/2 lb Mushrooms, thinly sliced            3 tb Medium dry sherry
      5 tb Unsalted butter                          Nutmeg to taste
    1/2 lb Spaghetti                         1/2 c  Parmesan cheese, grated
      2 tb Flour

  In a kettle, combine the chicken with enough salted water to cover it by 2
  inches.  Bring water to a boil, and simmer the chicken for 20 minutes or
  until it is tender.  Let chicken cool in the broth, separate the meat from
  the skin and bones, returning the skin and bones to the broth. Cut the meat
  into strips and reserve.  Simmer the broth until it is reduced by half,
  strain through a fine sieve, discarding the solids. Skim off fat. Boil the
  stock until it is reduced to about 2 cups.

  Meanwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter over
  mod-low heat, stirring, until they are softened.  In a kettle of boiling
  salted water, cook spaghetti until it is al dente.  Drain it well. In a
  saucepan melt remaining butter over mod-low heat.  Add flour and cook the
  roux, stirring, for 3 minutes. Whisk in the reserved broth, cream and
  Sherry.  Bring the sauce to a boil, whisking, and simmer it for 5 minutes.
  Season with nutmeg and salt and pepper to taste.

  Stir half into the mushrooms with the spaghetti and transfer it to a
  well-buttered 2-1/2-qt. baking dish, making a well in the center. Add the
  chicken meat to the remaining sauce, combine well.  Spoon this into the
  center of the spaghetti and sprinkle with Parmesan cheese. Bake in the
  middle of a preheated 350f oven for 25-30 minutes or until pale golden in
  color.  Serve immediately.

  A 1955 Gourmet Mag. favorite.

-----

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

      Title: Gourmet's clarified butter
 Categories: Basic
   Servings:  1

           Unsalted butter, cut in 1 in             -h pieces

  In a heavy saucepan melt butter over low heat.  Remove from heat and let
  stand for 3 minutes. Skim the froth and then strain through a sieve lined
  with a double thickness of rinsed and squeezed cheesecloth. Leave milky
  solids in pan.

  Pour clarified butter into a jar or crock and store, covered, in
  refrigerator.  Clarified butter keeps indefinitely.

-----

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

      Title: Gourmet's genoise cake
 Categories: Desserts
   Servings:  1

      4 lg Eggs                                1 ts Vanilla
    2/3 c  Sugar                             1/4 c  Clarified butter, melted and
    2/3 c  Flour                                    -ooled to lukewarm
    1/2 ts Salt

  In a metal bowl, whisk together the eggs and sugar.  Set bowl on a pan of
  simmering water, and whisk mixture until it is warm and the sugar is
  dissolved.  Remove bowl from pan and, with an electric mixer, beat at
  moderate speed for 10-15 minutes or until it is triple in volume and cooled
  to room temperature.

  Meanwhile, sift flour with salt onto a sheet of wax paper.  In a bowl,
  combine the vanilla and butter.  Sift and fold flour mixture into the egg
  mixture in batches until the mixture is just combined. Stir a fourth of the
  mixture into the butter, and fold the butter mixture back into the batter.

  Line bottom of a buttered 8-1/2-inch springform pan with wax paper, butter
  the paper and dust with flour, shaking out the excess.  Pour batter into
  the pan, smoothing the top.

  Bake in the middle of a preheated 350f oven for 30-35 minutes or until a
  tester comes out clean.  Let the cake cool in the pan on a rack for 5
  minutes, then remove side of pan, and invert onto the rack.  Remove paper
  carefully and let cake cool completely.

  Gourmet Mag., Jan 91.

-----

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

      Title: Gourmet's lobster newburg
 Categories: Shellfish, Casseroles
   Servings:  6

      3    Lobsters, about 1-1/2 lb. ea      1/4 ts Nutmeg
           -h                                       Cayenne pepper
    1/4 c  Unsalted butter                     4 lg Egg yolks, well beaten
      7 ts Medium dry sherry                        Toast points as an accompani
     10 ts Brandy                                   -ent
  1 1/2 c  Heavy cream

  Into a large kettle of vigorously boiling salted water, plunge the
  lobsters, head first, and boil them, covered, for 8 minutes from the time
  the water returns to a boil.  Transfer lobsters to a cutting board and
  allow them to cool.  Break off claws at the body, and crack them. Remove
  claw meat and cut it into 1/2-inch pieces.  Halve the lobsters lengthwise
  along the undersides and remove meat from the tails. Cut into 1/2-inch
  pieces. In a heavy saucepan, cook the lobster meat in the butter over
  moderate heat, stirring occasionally, for 2 minutes. Add 6 teas. Sherry and
  3 Tbsp brandy, and cook the mixture, stirring for 2 minutes. Transfer
  lobster meat to a bowl. Add the cream to the Sherry mixture and boil until
  it is reduced to about 1 cup. Reduce heat to low and stir in the remaining
  Sherry and brandy, nutmeg, cayenne, and salt to taste. Whisk in the yolks.
  Cook the mixture, whisking constantly, until it registers 140f on a cooking
  thermometer.  Cook, whisking, for 3 more minutes. Stir in lobster meat and
  serve over the toast points. A 1965 Gourmet Mag. favorite

-----

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

      Title: Gourmet's popovers
 Categories: Breads, Desserts
   Servings:  6

      1 c  Flour                               1 c  Milk
    1/2 ts Salt                                     Unsalted butter
      2 lg Eggs

  Into a bowl, sift together the flour and the salt.  In a small bowl, whisk
  together the eggs and milk.  Add the milk mixture to the flour mixture,
  stirring, and stir the batter until it is smooth.

  In a preheated 450f oven, heat a 6 cup popover pan for 5 minutes. Brush
  with melted butter and fill them half full with the batter. Bake in the
  middle of the oven for 20 minutes.  Reduce heat to 375f and bake for 20
  minutes more or until they are golden brown and crisp. Makes 6 popovers.

  a 1957 Gourmet Mag. favorite

-----

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

      Title: Granny smith apple pie
 Categories: Desserts
   Servings:  6

           Shortening pie dough:           2 1/2 lb Apples (granny smiths, of co
  2 1/3 c  Flour                                    -rse)
    1/2 ts Salt                                1 ts Lemon juice
    3/4 c  Shortening, cold, cut into p        3 tb Unsalted butter, cut into bi
           -eces                                    -s
           Pie filling:                        1 tb Half&half
 14 1/2 tb Sugar                                    Honey spiced whipped cream:
      3 tb Flour                             3/4 c  Heavy cream, well chilled
    3/4 ts Cinnamon                            1 tb Honey
    1/4 ts Nutmeg                            1/4 ts Cinnamon
    1/4 ts Ginger                            1/4 ts Ginger
    1/4 ts Salt                              1/8 ts Nutmeg
    3/4 ts Lemon zest

  In a bowl, stir together flour and salt.  Add shortening and blend until
  mixture resembles coarse meal.  Add 4-6 Tbsp ice water or enough to form
  into soft but not sticky dough, tossing the mixture with a fork. Form dough
  into a ball, flatten it slightly, dust with flour and chill it, wrapped in
  wax paper, for 1 hour.

  Divide dough into 2 pieces, one slightly larger than the other. Chill the
  larger piece, wrapped in wax paper.  Roll out the other, 1/8-inch thick on
  a floured surface, and fit it to a 9-inch pie plate, and trim the edge
  leaving a 1/2-inch overhang.  Chill the pie shell while making the filling.

  In a large bowl, stir together 14 Tbsp sugar, flour, cinnamon, nutmeg,
  ginger, salt, and zest.  Peel, quarter, and core the apples; slice thinly,
  crosswise, and add them to the sugar mixture, tossing to coat well. Mound
  the apple mixture in the pie shell, sprinkle with lemon juice and dot with
  butter.

  Roll out the larger piece of dough to a 13 or 14-inch round on a floured
  surface and drape it over the filling.  Trim top crust, leaving a 1-inch
  overhang.  Fold overhang under bottom crust, pressing the edge to seal it.
  Crimp the edge decoratively with a fork.  Make slits in the top crust to
  form steam vents.  Brush with h&h and sprinkle with the remaining sugar.

  Bake pie in lower third of a preheated 425f oven for 15 minutes, reduce
  heat to 375f and bake for 40-45 minutes more, or until filling is bubbling
  and crust is golden.  Transfer pie to a rack to cool.

  In a chilled bowl, beat cream with the honey, cinnamon, and nutmeg until it
  holds soft peaks.  Transfer to a serving dish.

  Serve the pie warm or at room temperature with the Honey Spice Whipped
  Cream.

  a 1988 Gourmet Mag. favorite

-----

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

      Title: Grasshopper pie
 Categories: Desserts
   Servings:  6

           Crust:                            1/4 c  Sugar
  1 1/2 c  Chocolate wafer crumbs, fine      1/4 c  Green creme de menthe
    1/4 c  Sugar                             1/4 c  White creme de cacao
    1/4 c  Unsalted butter                     4 lg Egg yolks
           Filling:                                 Garnish:
  1 1/2 ts Unflavored gelatin                       Mint flavored chocolate, gra
  1 1/3 c  Heavy cream, well chilled                -ed

  In a bowl, stir together the wafer crumbs, sugar, and butter until the
  mixture is combined well.  Pat mixture onto bottom and sides of a buttered
  9-inch pie plate.  Bake in the middle of a preheated 450f oven for 5
  minutes.  Let cool completely.

  In a metal bowl, sprinkle the gelatin over 1/3 cup of the cream and let it
  soften for 5 minutes.  Whisk in the sugar, creme de menthe, creme de cacao,
  and the egg yolks.  Set the bowl over a saucepan of simmering water, and
  cook the mixture, whisking constantly, until it measures 160f on a candy
  thermometer.  Transfer the custard to an ice water bath and stir until it
  is cooled and thickened.  In another bowl, beat the remaining cream until
  it holds stiff peaks.  Fold it into the custard thoroughly.

  Pour the filling into the crust and chill the pie for at least 4 hours or
  until it is set.  Sprinkle with grated chocolate and serve.

  a 1962 Gourmet Mag. hippy-dippy favorite.

-----

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

      Title: Gumbo file'
 Categories: Shellfish, Stew, Creole
   Servings:  6

    1/2 lb Lump crabmeat, picked over          2    Garlic cloves, minced, and m
    1/4 c  Shortening                               -shed to paste with
      2 tb Flour (heaping)                   1/2 ts Salt
    1/4 c  Onion, chopped                      1    Bay leaf
      1 lb Okra, rinsed, trimmed, and t        6    Parsley sprigs
           -inly sliced                        1    Thyme sprig
    1/2 c  Ham, chopped                        2 tb Celery leaves, chopped
     16 oz Tomatoes with juices              3/4 lb Shrimp, shelled
      2 tb Green bell pepper, finely ch             Cayenne pepper to taste
           -pped                               1 tb File' powder

  In a heavy skillet, melt the shortening over mod-low heat.  Add flour and
  cook the roux, stirring constantly, for 30 minutes, or until it is the
  color of cocoa.  Stir in the onion and cook, stirring until onion begins to
  brown.  Add okra and cook over moderate heat, stirring frequently, until
  okra is golden. In a kettle, bring 8 cups water to a boil, add the roux
  mixture, ham, tomatoes, with juice, bell pepper, garlic paste, bay leaf,
  parsley, thyme, and celery leaves. Simmer the mixture, stirring
  occasionally for 50 minutes. Stir in the shrimp and lump crabmeat and
  simmer for 5 minutes or until shrimp are firm. Season it with cayenne and
  salt. Discard bay leaf and serve the gumbo sprinkled with file' powder.
  Makes about 9 cups. a 1945 Gourmet Mag. favorite.

-----

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

      Title: Ham mousse in sherry aspic
 Categories: Pork
   Servings:  8

           For the aspic:                           For the mousse:
      2 c  Chicken broth                       2    Unflavored gelatin
      1    Onion, sliced                     1/4 c  Medium dry sherry
      1 lg Egg white, reserving the she        3 tb Scallions, finely chopped
           -l                                  1 tb Unsalted butter
      1    Unflavored gelatin                  2 c  Chicken broth
    1/4 c  Med-dry sherry                      2 tb Tomato paste,
           Garnish:                            3 c  Cooked ham, ground
           Egg white, hard-boiled            1/8 ts Nutmeg
           Black truffles                      1 c  Heavy cream

  In a large saucepan, combine the broth, onion, egg white, and crushed shell
  and simmer the mixture for 10 minutes.  Let mixture stand for 20 minutes,
  then strain through a sieve lined with a double thickness of cheesecloth.
  In a small heatproof bowl, let the gelatin soften in the Sherry for 5
  minutes.  Heat the mixture over a pan of simmering water, stirring, until
  the gelatin is dissolved, and add it to the broth. Let the aspic cool, but
  do not let it set up.  Rinse a 2-qt. mold with cold water, cover the bottom
  with a thin layer of the semi-liquid aspic. Chill for 3 hours or until it
  is firm.  Pour the remaining aspic into a shallow baking pan and chill it.
  Cut the hard cooked egg white and truffles into decorative shapes. Garnish
  the edges of the bottom of the mold with these. In a small heatproof bowl,
  let the gelatin soften in the Sherry for 5 minutes and heat the mixture
  over a pan of simmering water, stirring, until the gelatin is dissolved. In
  a saucepan, cook the scallion in the butter over moderate heat, stirring,
  until softened. Do not brown the onion. Stir in the broth, tomato paste,
  and gelatin mixture, and simmer, stirring, for 1 minute. Remove the pan
  from the heat and stir in the ham. Season the mixture with nutmeg, salt,
  and pepper, and let it cool. In a small bowl, beat the cream to stiff peaks
  and fold it into the ham mousse. Chill, set over a bowl of ice water,
  stirring occasionally, for 10 hours or until it begins to set. Pour the
  mousse into the mold, spreading it evenly, and chill it, covered for 3
  hours or until set. Unmold the mousse onto a chilled platter and garnish
  with the remaining chilled aspic, chopped, and parsley. a 1968 Gourmet Mag.
  favorite.

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

      Title: Hot chocolate souffles
 Categories: Desserts
   Servings:  6

      9 oz Semisweet chocolate, chopped        1 tb Unsalted butter, melted
      4 lg Egg yolks                           6 lg Egg whites
      2 tb Dark rum                            1 pn Cream of tartar

  In the top of a double boiler set over simmering water, melt the chocolate,
  stirring, until it is smooth.  Remove the pan from the heat, add the egg
  yolks, one at a time, whisking well after each addition, and whisk in the
  rum and butter.  Transfer mixture to a large bowl.

  In a bowl with an electric mixer, beat the egg whites with the cream of
  tartar and a pinch of salt until they hold stiff peaks.  Stir a quarter of
  the egg whites into the chocolate mixture then fold in the remaining egg
  whites gently but thoroughly.  Spoon the mixture into 6 buttered 2/3 cup
  souffle dishes and bake them on a baking sheet in the middle of a preheated
  400f oven for 10-12 minutes, or until they are puffed and a tester comes
  out nearly clean.

  a 1982 Gourmet Mag. favorite from Homewood Park, a small hotel and
  restaurant in Bath, England

-----

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

      Title: Hot onion squares
 Categories: Breads
   Servings:  6

      2 c  Onion, very thinly sliced         3/4 ts Salt
      7 tb Lard                              2/3 c  Milk
           Cayenne pepper to taste             1 lg Egg
      2 c  Bread flour                       3/4 c  Sour cream
      1 tb Baking powder

  In a heavy skillet, cook the onion in 2 Tbsp lard, over mod-low heat,
  stirring, until it is golden.  Stir in the cayenne and salt and pepper to
  taste.  Reserve the mixture.

  Onto a sheet of wax paper, sift together the flour, baking powder, and
  salt.  Sift the mixture again into a bowl.  Add the remaining lard, and
  blend the mixture until it resembles fine meal.  Stir in the milk, stirring
  until the dough is combined well.  Turn out onto a floured surface and
  knead it for 30 seconds.  Pat into a 9-inch square, press it evenly into a
  greased 9-inch baking pan and top with the onion mixture.

  In a small bowl, whisk together the egg, sour cream, and salt and pepper to
  taste.  Pour this over the onion mixture, using a spatula to cover the
  onion mixture evenly.

  Bake in the middle of a preheated 450f oven for 20-25 minutes or until it
  is cooked through.  Cut into squares and serve hot.

  a 1943 Gourmet Mag. favorite

-----

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

      Title: Hsun chi  (tea smoked chicken)
 Categories: Chicken, Oriental
   Servings:  6

      2 tb Rice wine                         1/2    Gingerroot, peeled
      2 ts Salt                            2 1/2 lb Chicken
  1 1/2 ts Szechwan peppercorns, crushe      1/2 c  China black tea leaves
           -                                   2 tb Dark brown sugar, packed
      3    Scallions                                Oriental sesame oil

  In a large bowl, combine the wine, salt, and peppercorns.  Cut scallions
  into 2-inch long pieces and flatten with flat side of cleaver. Flatten
  gingerroot similarly with cleaver.  Add scallions and gingerroot to bowl.
  Add the chicken, rubbing it well with the marinade. Let chicken marinate
  overnight, covered and chilled. Put scallions and gingerroot in the cavity
  of the chicken, transfer chicken to the rack of a steamer, and steam it,
  covered, for 20 minutes. Meanwhile, line the bottom and lid of a wok with
  heavy-duty foil.  In a small bowl, combine well the tea leaves and brown
  sugar.  Put the mixture in the bottom of the wok, and arrange a rack
  2-inches over it.
   Transfer the chicken, breast side up, to the rack in the wok. Heat wok,
  covered, over mod-high heat for 5-6 minutes or until it begins to smoke.
  Smoke the chicken, covered, for 6 minutes.  Turn chicken breast side down,
  and smoke it for 6 minutes more. Remove wok from heat and let stand,
  covered, for 15 minutes. Transfer chicken to a cutting board, brush with
  oil and cut into serving pieces. a 1979 Gourmet Mag. favorite

-----

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

      Title: James beard's lamb shanks with beans
 Categories: Meats, Vegetables
   Servings:  6

      2 c  Dried beans                         6 tb Olive oil
      3 lg Onions                              6    Lamb shanks, meaty
      3    Cloves                            1/4 ts Rosemary, crumbled
      1    Bay leaf                        1 1/4 c  Beef broth
     11    Garlic cloves                   1 1/4 c  Dry red wine
      1 tb Salt                                6 sl Bacon, lean
    1/4 c  Unsalted butter                   1/2 c  Dry bread crumbs

  Pinto beans, Great Northerns, or pea beans can be used.  Pick over the
  beans, and soak them in water to cover by 2 inches overnight, changing
  water at least one time.  Drain. In a kettle, combine the beans with water
  to cover by 1-inch and add one of the onions, stuck with the cloves, the
  bay leaf, 8 garlic cloves, and salt. Boil the mixture for 5 minutes, and
  then simmer it, covered, for 25-30 minutes, or until the beans are just
  tender. Stud lamb shanks with slivers of garlic and rub them down with
  crumbled dried rosemary and salt to taste.  In a heavy skillet, heat 3 Tbsp
  butter and 3 Tbsp oil over mod-high heat.  Brown the lamb shanks and season
  them with salt and pepper.  Add the rosemary, broth, wine, and bring liquid
  to a boil.  Simmer the shanks, covered, for 60 minutes. In another skillet,
  cook the remaining 2 onions, sliced thin, in the remaining 3 Tbsp oil,
  until they are lightly browned.  Cook them, covered, until they are
  softened and season them with salt and pepper.
  Drain the beans, reserving the cooking liquid.  Put half the beans in an
  8-qt. casserole, top them with the onions and the remaining 3 cloves of
  garlic, chopped fine.  Transfer the shanks to the casserole and top them
  with the remaining beans.  Pour the lamb braising liquid over all and add
  enough of the bean cooking liquid to just cover. Top the casserole with the
  bacon strips. Cook it, uncovered, in the middle of a preheated 350f oven
  for 60 minutes. Sprinkle the top of the mixture with bread crumbs. Dot with
  the remaining butter, cut into bits.  Bake the mixture, uncovered, for
  20-25 minutes or until the bread crumbs are golden. a 1970 Gourmet Mag.
  favorite.

-----

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

      Title: Katish's cheesecake
 Categories: Desserts, Cheesecakes
   Servings:  1

           Crust:                              2 lb Cream cheese, softened
     18 sl Zwieback, crushed fine              2 tb Flour
  1 1/2 tb Unsalted butter, cut in bits        1    Vanilla bean, minced
           - softened                          3 lg Eggs, separated
  1 1/2 tb Sugar                               1 c  Sour cream
           Filling:                                 Thin slices of lemon for gar
      1 c  Plus                                     -ish
      2 tb Sugar

  In a bowl, stir together the zwieback, butter, and sugar until the mixture
  is combined well and press the mixture into the bottom of a 9-inch
  springform pan. In a large bowl with an electric mixer, cream together the
  sugar and cream cheese until the mixture is light and fluffy. Add the
  flour, salt, vanilla bean, and egg yolks, beaten lightly, and combine the
  mixture well. Stir in the sour cream.  In a bowl, beat the egg whites until
  they just hold stiff peaks and fold them into the cream cheese mixture
  gently but thoroughly. Pour the filling into the pan and run a rubber
  spatula through the filling in a circle about one inch from the rim to help
  the cake rise evenly. Bake the cake in the middle of a preheated 350f oven
  for 60 minutes, turn off and let the cake stand in the oven for 30 minutes.
  Let the cake cool completely or until it is set, in the pan on a rack.
  Chill the cake covered, overnight. Remove the cake from the pan and garnish
  it with lemon slices. a 1945 Gourmet Mag. favorite.

-----

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

      Title: Lemon caramel custard
 Categories: Desserts
   Servings:  4

  1 1/2 c  Sugar                               5 lg Egg yolks
      1 pn Cream of tartar                     2 tb Fresh lemon juice
  3 1/2 c  Milk                                1 tb Lemon zest
      1 c  Heavy cream                         1 ts Vanilla
      5 lg Eggs

  In a small heavy saucepan, combine 3/4 cup of sugar, cream of tartar, and
  1/4 cup water. Bring the mixture to a boil, stirring until the sugar is
  dissolved.  Boil the syrup, covered, for 1 minute.  Remove the lid and boil
  the syrup, undisturbed, until it begins to turn golden. Continue to boil
  the syrup, swirling it and tilting the pan, until it is deep golden
  caramel.  Pour the caramel into a 9x5 loaf pan, tilt the pan to coat the
  bottom and sides, and let it cool.

  In a large saucepan, scald the milk with the cream over moderate heat.
   In a large heatproof bowl, whisk together the whole eggs, egg yolks , and
  the remaining sugar, until the mixture is light and frothy.  Add the
  scalded milk in a slow stream, stirring constantly, and stir in the lemon
  juice, zest, and vanilla.  Set the pan in a larger deeper baking pan and
  strain the custard mixture into the loaf pan.  Cover the loaf pan with
  heavy-duty foil and add enough hot water to the larger pan so that it
  reaches 2/3 of the way up the outside of the loaf pan.

  Bake the custard in the middle of a preheated 325f oven for 80 minutes.
  Remove the loaf pan from the larger one and remove the foil.
   (The custard will not appear set in the middle but it will set as it
  cools.)

  Let the custard cool and then chill it, covered, overnight.  Run a thin
  knife around the edge of the custard, invert a serving plate over it and
  invert the custard onto the plate.

  a 1972 Gourmet Mag. favorite

-----

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

      Title: Lentil and brown rice soup
 Categories: Soups, Vegetables, American
   Servings:  6

      5 c  Chicken broth                       1    Celery, chopped
  1 1/2 c  Lentils, picked over and rin        3    Garlic cloves, minced
           -ed                               1/2 ts Basil
      1 c  Brown rice                        1/2 ts Oregano
     32 oz Tomatoes, drained, reserving      1/4 ts Thyme
           -uice, and chopped                  1    Bay leaf
      3    Carrots, in 1/4 inch pieces       1/2 c  Fresh parsley, minced
      1    Onion, chopped                      2 tb Cider vinegar (or to taste)

  In a heavy kettle, combine the broth, 3 cups water, lentils, rice, tomatoes
  and juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay
  leaf.  Bring mixture to a boil and simmer, covered, stirring occasionally,
  for 45-55 minutes or until lentils and rice are tender. Stir in parsley,
  vinegar, and salt and pepper to taste. Discard bay leaf. The soup will be
  thick and will thicken more as it stands. Thin, if desired, with chicken
  stock.

  Makes about 14 cups.

  a 1984 Gourmet Mag. favorite

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

      Title: Lindy's cheesecake
 Categories: Desserts, Cheesecakes
   Servings:  1

           Crust:                          2 1/2 lb Cream cheese, softened
      2    Vanilla bean                    1 3/4 c  Sugar
      1 c  Flour                               3 tb Flour
    1/4 c  Sugar                           1 1/2 ts Orange zest
      1 ts Lemon zest                      1 1/2 ts Lemon zest
      1 lg Egg yolk                          1/2 ts Vanilla
    1/2 c  Unsalted butter, cut into bi        5 lg Eggs
           -s                                  2 lg Egg yolks
    1/4 ts Salt                              1/4 c  Heavy cream
           Filling:

  Split the vanilla bean lengthwise, scrape the seeds into a bowl and stir in
  flour, sugar, and zest.  Add the egg yolk, butter, and salt. Knead the
  mixture until it just forms a dough.  Flatten dough into a round and chill
  it, wrapped in wax paper, for 1 hour. Remove sides of a 9-inch springform
  pan, oil bottom of pan lightly, and press some of the dough, 1/8-inch
  thick, on bottom of pan.  Bake in the middle of a preheated 400f oven for
  10-12 minutes or until it is golden, and chill it. Butter the sides of the
  pan, attach it to the bottom, and press the remaining dough, 1/8-inch
  thick, to the side, sealing it to the bottom crust. In a bowl with an
  electric mixer, beat the cream cheese with the sugar, flour, zests, and
  vanilla until mixture is smooth.  Beat in the eggs and egg yolks, one at a
  time, beating lightly after each addition. Stir in cream. Pour the filling
  into the prepared crust and bake in the middle of a preheated 550f oven for
  12 minutes. Reduce heat to 200f and bake for 60 minutes more. Let cool in
  pan on a rack . Chill it overnight and them remove sides of pan. from
  Lindy's restaurant, NY. A 1951 Gourmet Mag. favorite

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

      Title: Liptauer cheese
 Categories: Cheese, Appetizers
   Servings:  1

      6 oz Cream cheese, softened\                  -d, & minced
    1/4 c  Butter, softened                    1    Shallot, minced
      1 ts Sweet paprika                     1/2 ts Caraway seeds
      1 ts Capers, drained                          Crackers or toast points as
      2 fl Anchovy fillets, rinsed, dri             -n accompaniment

  In a bowl, cream together the cream cheese, and butter.  Add paprika,
  capers, anchovies, shallot, caraway seeds, and salt and pepper to taste.
  Combine mixture well.  Pack into a crock and chill, covered for 1 day to
  meld flavors. Serve cheese with crackers or toast points. from Lipto,
  Hungary; a 1947 Gourmet Mag. favorite.

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

      Title: Mahogany duck
 Categories: Poultry
   Servings:  4

      2    Ducks, 4-1/2; 4-3/4 lb              2 tb Dark brown sugar, packed
           Marinade:                                -
    1/4 c  Scotch                              2 sl Bread
      3 tb Fresh gingerroot, peeled & s        2    Scallions
           -redded                             2    Parsley
  1 1/2 ts Garlic, minced                      3 c  Beer
      2 tb Orange zest, julienned                   Sauce:
      1 ts Coriander seeds, crushed        1 3/4 c  Brown stock
      1 ts Black peppercorns, crushed          2 ts Arrowroot, dissolved in
    3/4 c  Soy sauce                           3 tb Cold water
      2 tb Honey                                    Kumquats for garnish

  Rinse ducks, pat dry, and remove excess fat from body cavities. Truss the
  birds.  Arrange them, breast side up, several inches apart on a rack set
  over a large roasting pan.  Let them dry, chilled but uncovered, for 3
  days. In a bowl, combine the Scotch, gingerroot, garlic, zest, coriander,
  peppercorns, soy sauce, honey, and brown sugar.  Let this mixture stand,
  covered and chilled, for 3 days.  Stir marinade, and press it through a
  fine sieve into a small bowl. Keeping the ducks chilled, brush them with
  some of the marinade, every 30 minutes, for 2-1/2 hours. Let the ducks dry
  at room temperature for 30 minutes. Stuff each duck with one of the bread
  slices, 1 scallion and 1 parsley sprig. Spoon remaining marinade into the
  cavities.  Prick the ducks, except for the breast area, with a fork. Pour
  the beer into the roasting pan. Roast the ducks on the rack in the lower
  third of a preheated 350f oven for 30 minutes. Tent birds with foil and
  roast for 30 minutes more. Discard foil and roast for another 30 minutes or
  until a meat thermometer registers 180f. (The skin should be very mahogany
  colored and crisp.) Remove stuffing ingredients with a spoon and discard
  them and the pan juices. Pour the juices from the cavities through a fine
  sieve into a small bowl. Skim the fat, and reserve 1/4 cup of the juices.
  Arrange ducks on a platter and keep them warm, covered loosely. In a
  saucepan, bring the stock to a boil, simmer it for 15 minutes, and stir in
  reserved juices.  Bring the mixture to a simmer.  Stir arrowroot mixture
  and add to pan.  Cook the mixture over mod-low heat, being careful not to
  boil, until thickened.  Add salt and pepper to taste. Transfer the sauce to
  a heated sauceboat. Garnish the duck with kumquats and serve with the
  sauce. a 1983 Gourmet Mag. favorite

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

      Title: Osso buco
 Categories: Meats, Italian
   Servings:  4

      8 lg Veal shanks, patted dry and         1 ts Garlic, minced
           -ied                                4 c  Beef broth
           Salt, pepper to taste           1 1/2 c  Plum tomatoes, chopped
           Flour                                    Bouquet garni
      7 tb Unsalted butter                   1/2 ts Salt
      3 tb Olive oil                                -
  1 1/2 c  Dry white wine                           Gremolata:
  1 1/2 c  Onion, finely chopped             1/2 c  Fresh parlsey, minced
    3/4 c  Carrots, finely chopped             2 tb Lemon zest
    3/4 c  Celery, finely chopped              1 tb Garlic, minced

  Season the veal shanks with salt and pepper and dredge in the flour,
  shaking off excess.  In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil
  over mod-high heat.  Brown the veal shanks, adding additional butter and
  oil if necessary.  Transfer the shanks as they are browned to a platter.
  Add wine to the skillet, boil the mixture, deglazing the pan, until the
  liquid is reduced to about a half cup.  Reserve in a small bowl. In a
  flameproof casserole just large enough to hold the veal shanks in one
  layer, cook the onion, carrots, celery, and garlic in the remaining 4 Tbsp
  butter over mod-low heat, stirring occasionally, until the veggies are
  softened.  Add the shanks and any accumulated juices to the casserole. Add
  the wine mixture, and enough broth to almost cover the shanks. Spread the
  tomatoes over the shanks, add the bouquet garni (6 fresh parsley sprigs, 4
  fresh thyme sprigs, 1 bay leaf) and salt and pepper to taste. Bring the
  liquid to a simmer over moderately high heat. Braise the mixture, covered,
  in the middle of a preheated 325f oven for 2 hours, or until the veal is
  tender.  Transfer the veal to an ovenproof serving dish with a slotted
  spoon.  Discard the strings and keep the shanks warm. Strain pan juices
  into a saucepan, pressing hard on the solids.  Skim off the fat. Boil for
  about 15 minutes or until reduced to about 3 cups. Baste the shanks in some
  of the reduced juices, and bake them, basting 3-4 more times, for 10
  minutes or until the shanks are glazed.
  In a bowl, stir together the parsley, zest, and garlic.  Sprinkle the
  shanks with the gremolata and pour some juice around and over them. Serve
  the remaining juices alongside in a boat. a 1974 Gourmet Mag. favorite

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

      Title: Oysters rockefeller  (gourmet mag.)
 Categories: Shellfish, Appetizers, American
   Servings: 36

      1    Boston lettuce, washed, drie        1 c  Unsalted butter
           -, & chopped fine                   2 tb Pernod
    1/2 lb Fresh spinach, washed, dried        1 tb Anchovy paste
           - & chopped fine                  1/8 ts Cayenne pepper
      1 c  Scallion, minced                   12 sl Bacon, lean
  2 3/4 c  Dry bread crumbs, fine             36 lg Oysters in shells
    1/2 c  Fresh parsley, minced                    Coarse salt for platters
    1/4 c  Celery, minced                           Lemon wedges
      3    Garlic cloves, minced

  Shuck oysters, reserving liquor and bottom shells.  Scrub and dry shells.
  In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs,
  parsley, celery, and garlic.  In a skillet, met butter over moderate heat
  and cook the spinach mixture, stirring for 1-2 minutes, or until greens are
  wilted.  Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to
  taste.  Chill the mixture, covered, for 1 hour. In another skillet, cook
  bacon over moderate heat until crisp. Transfer to paper towels to drain,
  and then crumble it. Arrange one oyster in each of the reserved shells and
  moisten each with some of the reserved liquor. Spread half the spinach
  mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each
  oyster.  Top the bacon with remaining spinach mixture and sprinkle each
  with 1 Tbsp of remaining bread crumbs. Arrange oysters on an oven proof
  platters filled with coarse salt. Bake in the middle of a preheated 450f
  oven for 18 minutes or until bread crumbs are well browned. Garnish with
  parsley sprigs and lemon wedges and serve. a 1976 Gourmet Mag. favorite

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

      Title: Pai chiao hsia ch'iu (shrimp balls)
 Categories: Appetizers, Shellfish, Oriental
   Servings: 30

     20 sl White bread, crusts removed,    1 1/2 ts Gingerroot, minced
           -n 1/4-inch cubes               1 1/2 ts Scallion, minced
  1 1/8 lb Shrimp, shelled, deveined, &    1 1/2 ts Salt
           -insed                          1 1/2 tb Cornstarch
    1/2 c  Water chestnuts, blanched &              Peanut or corn oil for fryin
           -inely chopped                           -
      1 lg Egg white, beaten lightly           3 tb Coarse salt
      2 tb Lard, finely chopped                1 tb Szechwan peppercorns, crushe
      1 tb Rice wine                                - & lightly toasted

  Arrange bread cubes in one layer on a baking sheet and let them dry at room
  temperature overnight. In a food processor, puree the shrimp, transfer to a
  bowl, and stir in water chestnuts, egg white, lard, wine, ginger, scallion,
  salt, and cornstarch. Beat vigorously with a wooden spoon and compact it.
  Form rounded teaspoons of the mixture into balls with hands dipped in cold
  water.  Roll the balls in the bread crumbs, pressing the cubes in lightly.
  Arrange them in one layer on the baking sheet. In a deep fryer, heat
  2-inches of oil to 375f.  In it fry the shrimp balls in batches, turning
  them, for 1-2 minutes or until they are golden. Transfer them to paper
  towels to drain.  Bring the oil up to 375f again and add the shrimp balls.
  Fry again, turning, until they are a deep golden. Transfer to paper towels
  to drain. In a small bowl, stir together the coarse salt and peppercorns
  for dipping. Serve with the shrimp. A 1980 Gourmet Mag. favorite

-----

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

      Title: Pasta with tomatoes, white beans, and pepperoni
 Categories: Pasta, Italian
   Servings:  2

      1    Garlic clove, thinly sliced       1/4 ts Oregano, crumbled
      1 tb Olive oil                         1/4 ts Hot red pepper flakes
    1/4 c  Onion, chopped                    2/3 c  White beans, canned, drained
    1/3 c  Pepperoni, coarsely chopped              -nd rinsed well
     16 oz Plum tomatoes, with juice, c        1 tb Fresh parsley, minced
           -opped                            1/4 lb Tubular pasta
    1/2 ts Basil, crumbled                          Parmesan cheese, grated

  In a heavy skillet, cook the garlic in the oil over moderate heat,
  stirring, until it is golden.  Remove it with a slotted spoon and discard.
  Add the onion and pepperoni and cook over mod-low heat, stirring
  occasionally, for 3 minutes.  Add the tomatoes and the juices, basil,
  oregano, pepper flakes, and salt and pepper to taste. Simmer the mixture,
  stirring occasionally, for 5 minutes.  Add the beans and parsley, and
  simmer the sauce, covered partially, for 5-7 minutes, or until it is
  thickened slightly.

  In a kettle of boiling salted water, cook the pasta until it is al dente
  and drain it well.  In a bowl, toss it with the sauce.  Divide the pasta
  between 2 heated bowls and serve it, sprinkled with Parmesan cheese and
  garnished with parsley sprigs.

  a 1987 Gourmet Mag. favorite

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

      Title: Pate sucree
 Categories: Desserts, French
   Servings:  1

  1 1/3 c  Flour                                    - bits
      2 tb Sugar                               1 lg Egg yolk, beaten with
    1/4 ts Salt                            1 1/2 tb Ice water
    1/2 c  Unsalted butter, cold, cut i

  In a bowl, stir together flour, sugar, and salt.  Add the butter and blend
  the mixture until it resembles coarse meal.  Add the yolk mixture. Toss
  until liquid is incorporated.  Form the dough into a ball. Dust with flour
  and chill it, wrapped in plastic wrap for 1 hour.

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

      Title: Pickled shrimp
 Categories: Appetizers, Shellfish
   Servings:  8

    1/4 c  Crab boil, tied in cheese cl        2 ts Salt
           -th                                 1 c  Olive oil
  2 1/2 lb Shrimp, peeled & deveined           1 lg Onion, sliced thin
    3/4 c  White vinegar                       3    Bay leaves
      5 ts Celery seeds

  In a kettle, bring 6 cups water with the crab boil to a boil, simmer for 5
  minutes, and add shrimp.  Boil for 5 minutes and drain.  In a small bowl,
  whisk together the vinegar, celery seeds, salt, and pepper to taste. Add
  oil in a stream, whisking continuously until emulsified. In a deep glass
  dish, arrange half the shrimp in one layer, arrange half the onion slices
  over them, and top with bay leaves.  Arrange the rest of the shrimp over
  the onions and sprinkle the remaining onion slices over them. Pour the
  dressing over all.  Let marinate, covered and chilled for 24 hours. Serve
  shrimp, skewered on picks or with crackers. a Gourmet Mag 1960 favorite.

-----

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

      Title: Pommes souffles
 Categories: Side dish, Vegetables
   Servings:  6

      3 md Russet potatoes, uniform in              -
           -ize                                     Coarse salt
           Vegetable oil for deep fryin

  Peel and trim potatoes to an even oval shape.  Using a mandoline, cut the
  potatoes lengthwise, on the narrow side, into long, narrow, even oval
  slices, slightly less than 1/8-inch thick.  Pat dry on paper towels.

  Half fill 2 large saucepans with oil.  Heat the first to 350f on a deep fat
  thermometer.  Heat the second pan of oil to 400f.

  Drop several potato slices into the first pan.  Remove from heat and shake
  to keep potatoes from sticking together.  When the oil temperature drops to
  300f, remove the potatoes with a skimmer and plunge them into the second
  pan. (The potatoes will puff and bob around on top of the oil.) Turn the
  puffs constantly until well browned on all sides. Transfer the potatoes to
  paper towels to drain.

  Bring both pans of oil back to specified temperatures, then repeat until
  all potatoes are cooked.

  Sprinkle with salt and keep warm until ready to serve.

  a 1952 Gourmet Mag. favorite

  NOTE:     Be VERRRRY careful as there is a considerable tendency to spatter
  oil, doing this. BURNS to the cook or kitchen FIRES are a very REAL DANGER
  in this recipe.

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

      Title: Red & black raspberry pudding cake
 Categories: Desserts
   Servings:  9

    1/2 c  Sugar                             1/2 c  Sugar
  1 1/2 ts Cornstarch                          1 lg Egg, beaten lightly
     10 oz Frozen red raspberries in sy    1 1/2 ts Vanilla
           -up                                 1 c  Flour
      2 tb Lemon juice                     1 3/4 ts Baking powder
      2 c  Fresh black raspberries           1/4 ts Salt
    1/2 c  Unsalted butter, softened         1/2 c  Milk

  Thaw and drain the frozen red raspberries well, reserving 1/3 cup of syrup.
  Pick over the fresh berries.

  In a heavy saucepan, combine the sugar and cornstarch, add the reserved
  syrup and lemon juice, and combine the mixture well. Add the thawed fruit
  and the fresh black raspberries, bring the liquid to a boil over moderate
  heat, stirring constantly, and simmer the mixture for 5 minutes.

  In a large bowl, cream the butter.  Add the sugar, a little at a time,
  beating and beat the mixture until it is light and fluffy.  Add the egg and
  vanilla, and beat the mixture until it is smooth.

  Into a bowl, sift together the flour, baking powder, and salt.  Add flour
  mixture to the butter mixture in small batches, alternating with additions
  of milk.  Beat well after each addition and blend the batter until it is
  smooth.

  Spread the batter evenly in a lightly buttered 9-inch square baking pan.
  Spoon the berry mixture over it.  Bake in the middle of a preheated 350f
  oven for 20 minutes.  Reduce heat to 325f and bake for 20-25 minutes more
  or until tester comes out clean.  Let it cool on a rack for 10 minutes.
  Serve with cream or whipped cream.

  a 1983 Gourmet Mag. favorite by Nancy Bagget

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

      Title: Rum cream pie
 Categories: Desserts
   Servings:  6

      1    Pie crust recipe for single       1/2 c  Dark rum
           -rust pie                       1 1/2 tb Unflavored gelatin
      6 lg Egg yolks                                Bittersweet chocolate shavin
      1 c  Sugar                                    -s and curls
      2 c  Heavy cream, well chilled

  Line a 9-inch pie plate with pastry, cover with foil and fill with rice.
  Bake the empty pie crust at 400f for 15 minutes.  Remove rice and foil and
  bake at 375f for 10 minutes more or until it is pale golden. In a bowl with
  an electric mixer, beat the egg yolks.  Add the sugar gradually, beating
  until the mixture is thickened and pale.  Beat in 1 cup of cream, rum, and
  1/4 cup water.  Transfer the mixture to the top of a double boiler. Cook,
  stirring constantly until it registers 140f on a candy thermometer. Then
  cook for 3 minutes more. In a small saucepan, sprinkle the gelatine over
  1/4 cup cold water. Let it soften for 5 minutes, and heat the mixture over
  low heat, stirring, until the gelatin is dissolved. Whisk into the custard,
  set the bowl in a larger bowl of ice water and let the mixture cool,
  stirring it occasionally, until it is the consistency of raw egg whites. Do
  not let the mixture set. In a bowl, beat the remaining cream until it just
  holds stiff peaks. Fold the whipped cream into the custard gently but
  thoroughly.  Pour the mixture into the pie shell. Chill for 3 hours or
  until set. Garnish with chocolate curls. a 1948 Gourmet Mag. favorite.

-----

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

      Title: Saffron butter sauce
 Categories: Sauces
   Servings:  1

    1/4 ts Saffron threads, crumbled           3 tb Heavy cream
      2 tb Shallot, minced                    14 tb Unsalted butter, cold, cut i
      2 tb White wine vinegar                       -to 14 pieces
      3 tb Dry white wine

  In a small heavy saucepan, combine the saffron, shallot, vinegar, and wine.
  Simmer the mixture until it is reduced to about 2 Tablespoons. Stir in the
  cream and simmer the mixture, whisking occasionally, until the liquid is
  reduced to 2 Tablespoons.

  Season the mixture with salt and pepper.  Reduce heat to low, and whisk in
  the butter, 1 piece at a time, but overlapping slightly to keep the sauce
  from getting too hot.  Remove from heat, from time to time, as the butter
  is whisked in.

  Remove from heat and season to taste with salt and pepper.  Use with pasta
  and/or seafoods.   Makes about 1 cup.

  (see Fettuccine with Scallops and Peas, a Gourmet Mag. favorite)

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

      Title: Sauerkraut balls tom brown
 Categories: Appetizers, Meat, American
   Servings: 75

      1    Onion, chopped fine                 1 tb Fresh parsley, finely choppe
      3 tb Unsalted butter                          -
      1 c  Cooked ham, finely chopped        1/2 c  Beef broth
      1 c  Corned beef, finely chopped         1 lg Egg
    1/2    Garlic clove, minced & mashe        2 c  Milk
           - to a paste                    2 1/2 c  Flour
      6 tb Flour                               4 c  Dry bread crumbs, fine
      2 c  Sauerkraut, drained & choppe             Vegetable oil for frying
           - fine

  from Tom Brown's Coach Light in Chicago.

  In a large skillet, cook onion in the butter over mod-low heat, stirring,
  until softened.  Stir in ham, corned beef, and garlic. Cook the mixture,
  stirring, for 1 minute.  Stir in 6 Tbsp flour and cook mixture over
  moderate heat, stirring, for 3 minutes.  Stir in kraut, parsley, and broth
  and cook for 3 minutes or until it is thickened and paste-like. Spread
  mixture on a platter and chill for at least 3 hours.

  In a bowl, whisk together the egg, milk, and 2 1/2 cups flour. Shape the
  kraut mixture by level teaspoons into balls, dip them into the egg mixture
  and roll them in the bread crumbs.

  In a kettle, heat 2 inches of oil to 375f on a thermometer.  Fry the balls
  in batches for 2-3 minutes or until golden brown. Transfer to paper towels
  to drain.

  Makes about 75 sauerkraut balls.

  a Gourmet Mag 1958 favorite.

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

      Title: Scallop and green bean terrine
 Categories: Shellfish, First cours, French
   Servings:  6

     10 oz Sea scallops, rinsed                     -to 1/4-inch pieces
      1 tb Egg white, lightly beaten           2 tb Unsalted butter, softened
      1 ts Salt                            1 3/4 c  Creme fraiche
    1/4 ts White pepper or to taste          1/3 c  Parmesan cheese, grated
    1/8 ts Nutmeg                            3/4 c  Tomato coulis (see recipe)
    1/2 lb Green beans, trimmed & cut i

  In a food processor with a metal blade, puree the scallops with the egg
  white, salt, white pepper, and nutmeg.  Transfer the puree to a metal bowl
  and chill, covered, for 1 hour. In a saucepan, blanch the green beans in
  boiling salted water to cover, for 6 minutes. Drain. Toss the beans with 1
  Tbsp butter, season them with salt and white pepper to taste and reserve.
  Set the bowl of puree in a larger bowl of ice water.  Beat in 1 cup of
  creme fraiche, 1/4 cup at a time, until it is incorporated and the mousse
  is fluffy.  Fold in the green beans and spoon the mousse into a buttered
  1-qt. terrine.  Place terrine in a baking pan and add enough hot water to
  reach 2/3 the way up the side of the terrine. Bake, covered with a buttered
  sheet of wax paper and the lid or a double layer of foil, in a preheated
  375f oven for 45 minutes. Remove terrine from pan, remove lid and paper,
  and let cool for at least 30 minutes. Cut into 6 slices and arrange slices
  in a buttered gratin dish just large enought to hold them in one layer.
  Spread some of the remaining butter lightly over each slice and sprinkle
  with Parmesan cheese. Bake in a preheated 400f oven for 20-25 minutes, or
  until they are hot and puffed slightly. In a saucepan, combine the tomato
  coulis and the remaining creme fraiche. Heat the sauce over moderate heat,
  stirring, until it is heated through. Serve alongside the terrine in a
  boat/ a 1978 Gourmet Mag. favorite

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

      Title: Scottish trifle
 Categories: Desserts
   Servings:  8

           Sponge roll:                             - slightly
      3 lg Eggs                                1 ts Vanilla
    1/2 c  Sugar                             1/2 c  Creme fraiche
    1/2 ts Vanilla                           1/4 c  Med-dry sherry
    3/4 c  Flour                                    Assembly:
    1/2 ts Baking powder                   1 1/2 c  Amaretti
    1/3 c  Raspberry jam, seedless           1/4 c  Med-dry sherry
      1 tb Kirsch                              1 c  Heavy cream, well chilled
    1/4 c  Med-dry sherry                           Garnish:
           Custard:                            2 tb Pistachio nuts, shelled and
      7 lg Egg yolks                                -hopped
      1 c  Sugar                                    Candied citron or angelica,
      2 c  Milk, scalded & cooled                   -ut into bits
    1/2 c  Heavy cream, scalded & coole             Raspberry jam, seedless

  In a large bowl with an electric mixer, beat the eggs, sugar, and vanilla,
  until the mixture is thick and pale.  Sift the flour and baking powder over
  the egg mixture and fold them into it gently but thoroughly. Line the
  bottom of a 13x9x2-inch baking pan with parchment paper, spread the batter
  in the pan and bake in a preheated 400f oven for 8 minutes or until it is
  puffed and golden.  Invert onto a lightly sugared kitchen towel.

  In a small saucepan, melt the jam over low heat.  Stir in kirsch and spread
  the surface of the cake with the jam mixture.  Starting with a long side
  and using the towel as a guide, roll up the cake, jelly-roll fashion and
  sprinkle it with Sherry.  Wrap the sponge roll firmly in the towel. Let it
  cool and cut int into 3/4-inch slices.

  In a bowl, set over a saucepan of simmering water, beat the yolks and the
  sugar with an electric mixer until the mixture is thick and pale. Remove
  from heat and stir in gradually, milk, cream, and vanilla. Cook the custard
  in the bowl over the simmering water, until it registers 170f on a candy
  thermometer.  Transfer the custard to a metal bowl and whisk in the creme
  fraiche and Sherry.  Set the bowl in a larger bowl of ice water and whisk
  until custard is cool.  Chill it, covering surface with plastic wrap, until
  it is cold.

  Assembly:     In the bottom of a 2-1/2-qt. trifle bowl, scatter half the
  amaretti crumbs.  Top them with half the sponge roll slices, and top those
  with the remaining amaretti crumbs.  Sprinkle the Sherry over the remaining
  sponge roll slices, line the side of the bowl with the slices, and pour in
  the custard, spreading it to let it seep down around the sided and bottom.
  Chill the trifle for at least 2 hours and up to 24 hours.

  Just before serving, in a bowl with an electric mixer, beat the cream until
  it is stiff.  Transfer it to a pastry bag, fitted with a decorative tip and
  pipe rosettes around the edge and in the center of the trifle. Sprinkle
  pistachios over the trifle and garnish the rosettes with the citron and
  small drops of jam.

  a 1989 Gourmet Mag. favorite

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

      Title: Soupe a l'oignon au fromage (french onion soup)
 Categories: Soups, French, Vegetables
   Servings:  6

      6 lg Onions, thinly sliced              12 sl French bread, 1/2-inch thick
    1/4 c  Unsalted butter                          - toasted
      1 tb Flour                             1/4 lb Gruyere cheese, coarsely gra
  1 1/2 qt Beef broth                               -ed

  In a large kettle, cook the onions in the butter over moderate heat,
  stirring until they are golden brown.  Sprinkle with flour and cook the
  mixture, stirring, for 3 minutes.  Add the broth slowly, stir the soup
  constantly until it comes to a boil.  Simmer, covered, for 20 minutes.
  Season with salt and pepper. Put 2 slices of toast in each of 6 heated
  bowls, top each toast with 1 Tbsp cheese and pour the soup over the toasts.
  Top with any remaining cheese. Run bowls under broiler about 4 inches from
  the flame for 3 minutes or until cheese is melted and bubbly. a 1951
  Gourmet Mag. favorite.

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

      Title: Sour cream bran muffins
 Categories: Breads
   Servings: 12

    1/2 c  Unsalted butter, softened         1/2 c  Raisins
    1/4 c  Light brown sugar, packed           1 c  Flour
      1 lg Egg, beaten lightly                 1 ts Baking soda
      1 c  Sour cream                        1/4 ts Salt
    1/4 c  Dark molasses                       1 c  Miller's bran

  a Gourmet Magazine favorite from 1981

  This is the Rolls-Royce of bran muffin recipes.

  In a large bowl with an electric mixer cream together the butter and the
  brown sugar until the mixture is light and fluffy, beat in the egg, the
  sour cream, and the molasses, and stir in the raisins. In a bowl whisk
  together the flour, the baking soda, the salt, and the bran, add the
  mixture to the sour cream mixture, and stir the batter until it is just
  combined. (The batter will be lumpy.) Spoon the batter into 12
  well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a
  preheated 400 degree oven for 15 to 20 minutes, or until they are golden
  brown and springy to the touch. Turn the muffins out onto a rack and let
  them cool.

  (Miller's bran is available at natural foods stores, specialty foods shops,
  and some supermarkets)

  Makes 12 muffins.

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

      Title: Swiss fondue
 Categories: Cheese, Appetizers
   Servings:  4

    1/2    Garlic clove                      1/4 c  Kirsch (or more)
  1 2/3 c  Dry white wine                           Nutmeg to taste, freshly gra
      1 lb Gruyere cheese, coarsely gra             -ed
           -ed                                 2    French bread, in 1-inch cube
      2 ts Cornstarch                               -

  Rub the inside of a heavy saucepan with the garlic, add the wine and heat
  it over mod-low heat until it is hot.  Add the cheese by handfuls,
  stirring. Cook the mixture, stirring, until smooth, keeping it just below
  simmering point. In a small bowl, stir together the cornstarch and 1/4 cup
  kirsch. Mix well and add to the Gruyere mixture with nutmeg and pepper to
  taste. Heat, stirring constantly, just until it begins to bubble. Do not
  let it boil. Transfer to a heated fondue pot and keep it hot over a low
  flame.  If fondue becomes too thick, add some additional kirsch to thin.
  Spear bread cubes with long fondue forks and dip them into the cheese. a
  1967 Gourmet Mag. hippy-dippy favorite

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

      Title: Tarte au citron
 Categories: Desserts
   Servings: 12

      2    Pate sucree' recipes (see re        5 lg Eggs
           -ipe)                             3/4 c  Sugar
           Raw rice for weighting shell        3 tb Lemon zest
           -                                   3 c  Lemon juice

  Roll out half the dough 1/8-inch thick on a floured surface. Press it
  firmly into an 8-inch tart pan with a removable fluted rim.  Trim off
  excess dough, leaving a 1/2-inch overhang. Fold the overhang back inside
  the rim, pressing it to the side of the shell, and push the dough up
  1/4-inch above the edge of the pan.  Crimp the edge decoratively with a
  fork.  Roll out remaining dough and make up another tart shell in the same
  manner.

  Chill the shells for 60 minutes.  Line the shells with foil, fill the foil
  with rice and bake in the lower third of a preheated 400f oven for 8
  minutes.  Remove the rice and foil, and bake for 8-10 minutes more or until
  they are pale golden.  Remove shells from the pans, transfer them to a rack
  and let them cool.

  In a bowl with an electric mixer, beat the egg yolks with 1/2 cup sugar
  until the mixture is thick and pale and forms a ribbon.  Beat in the zest
  and lemon juice.  Transfer the mixture to a heavy saucepan. Cook it,
  stirring constantly with a wooden spoon, over mod-low heat, until it
  registers 140f on a candy thermometer. Continue to cook at a stable 140f
  for 3 minutes longer.  Do not let it boil.  Transfer the mixture to a bowl,
  and let it cool, covered with a buttered round of wax paper, until it is
  luke-warm.

  In a bowl, beat the egg whites with a pinch of salt until they hold soft
  peaks.  Add the remaining 1/4 cup sugar, one Tbsp at a time, and beat the
  meringue until it just hold stiff peaks.  Stir a quarter of the meringue
  into the lemon mixture and fold in the remaining meringue gently but
  thoroughly.

  Transfer the tart shells to a baking sheet and fill with the lemon mixture,
  mounding it slightly.  Bake the tarts in the middle of a preheated 400f
  oven for 12-15 minutes, or until the tops are golden and puffed. Transfer
  the tarts to a rack and let them cool.

  a 1977 Gourmet Mag. favorite

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

      Title: Tomatoes persillees
 Categories: Vegetables, Side dish
   Servings:  6

      6    Tomatoes, halved and seeded       1/4 c  Unsalted butter
           Salt                                3    Garlic cloves, minced
    3/8 c  Olive oil                           1 c  Fresh parsley, minced
    1/2 c  Pine nuts

  Sprinkle the cut sides of the tomatoes with salt and allow to drain, upside
  down on a rack for 30 minutes.  In a skillet, heat 1/4 cup oil over
  mod-high heat, and saute the tomatoes for 3-4 minutes on each side, or
  until they are softened but not brown.  Transfer the tomatoes to a baking
  sheet and keep them warm, covered.

  In a small skillet, heat 2 Tbsp oil over mod-high heat and saute the pine
  nuts, stirring, until they are golden.  Transfer them to paper towels to
  drain.  Add the butter to the skillet, and cook the garlic over moderate
  heat, stirring, until it is light golden.  Add the parsley, and cook the
  mixture, stirring, for 1 minute.  Season the mixture with salt and pepper,
  spoon it into the tomatoes, and top with the pine nuts.

  a 1975 Gourmet Mag. favorite

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

      Title: Veal birds paprika
 Categories: Meats
   Servings:  6

  1 1/2 c  Onion, finely chopped             1/2 c  White veal stock
    1/2 c  Mushrooms, finely chopped         1/2 c  Tomato puree
      9 tb Unsalted butter                     2 tb Paprika
      1 c  Dry bread crumbs, fine                   Buttered noodles for accompa
      1 ts Basil, crumbled                          -iment
      6    Veal cutlets, about 1/4-inch        1 c  Sour cream
           -hick

  Flatten the cutlets between two pieces of plastic wrap. In a heavy skillet,
  cook 1/2 cup of the onion and mushrooms in 6 Tbsp butter over moderate
  heat, stirring occasionally, until the onion is golden. Stir in bread
  crumbs, basil, salt and pepper to taste.  Let the filling cool. Divide the
  filling among the cutlets and fold in the long sides of each cutlet
  1/2-inch.  Roll up the cutlets and tie them at each end. In a large heavy
  skillet, heat 2 Tbsp butter over mod-high heat. Brown the veal birds,
  patted dry, and transfer them to a bowl as they are browned. In the
  skillet, cook the remaining onions in 1 Tbsp butter over moderate heat,
  stirring, until golden.  Stir in stock, tomato puree, and the paprika. Add
  the veal birds and any accumulation of juices. Simmer the mixture, covered,
  for 15-20 minutes or until the veal is tender. Arrange the noodles on a
  platter, remove strings from the veal, and transfer the veal birds to the
  platter. Whisk the sour cream with salt and pepper to taste into the
  skillet contents. Cook sauce until it is hot, stirring occasionally. Do not
  let it boil.  Serve alongside the meat and noodles in a boat. a 1959
  Gourmet Mag. favorite

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

      Title: Vichyssoise creme glacee'
 Categories: Soups, French, Classic
   Servings:  8

      4    Leeks, washed & coarsely cho        2 ts Salt
           -ped                                2 c  Milk
      1    Onion, chopped                      2 c  Half&half
      1 tb Unsalted butter                     1 c  Heavy cream
      2 lg Russet potatoes, peeled & di             White pepper to taste
           -ed, held in ice water                   Fresh chives, thinly sliced

  In a kettle, cook leeks and onion in the butter over low heat, stirring
  occasionally, until they are softened.  Add the potatoes with the water and
  the salt.  Simmer the mixture, covered, for 30-40 minutes, or until the
  potatoes are soft.  Add milk and h&h and bring the mixture just to a boil,
  stirring. In a food processor, puree the mixture in batches, and strain it
  through a very fine sieve into a bowl.  Stir the cream and white pepper
  into the soup and chill, covered, until it is very cold. Garnish with
  chives and serve cold.  Makes about 11 cups. A Gourmet Mag. favorite, 1954,
  by Louis Diat, who was Chef de Cuisine at the NY Ritz-Carlton and a Gourmet
  contributor. He invented vichyssoise.

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

      Title: Wild rice amandine en casserole
 Categories: Side dish, Rice
   Servings:  6

      2 tb Onion, chopped                      2 c  Wild rice, rinsed well and d
      2 tb Fresh chives, finely chopped             -ained
      1 ts Shallot, finely chopped         4 1/2 c  Chicken broth, heated
      3 tb Green bell pepper, finely ch             Salt, pepper to taste
           -pped                             3/4 c  Blanched almonds, slivered
    1/4 c  Olive oil

  In a large saucepan, cook the onionn, chives, shallot, and pepper in the
  oil over mod-low heat, stirring occasionally, until veggies are softened.
  Add the rice, and cook the mixture, stirring constantly, for 1 minute. Stir
  in broth, season with salt and pepper to taste, and add the almonds.

  Transfer the mixture to a 4-qt. casserole and bake, covered, in the middle
  of a 325f oven for 75 minutes, or until rice is tender.  Stir once after
  about 35-40 minutes.

  a 1952 Gourmet Mag. favorite

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

      Title: OYSTERS POACHED IN WHITE WINE
 Categories: Shellfish, Appetizers
   Servings:  4

     16    Freshly shucked oysters           1/4 ts White pepper
      6 oz Dry white wine                    1/4 ts Dried thyme
      2 oz Olive oil                         1/4 ts Dried chervil
      2 oz Fresh lemon juice                   1 ts Chopped fresh parsley
    1/4 ts Salt                                1    Garlic clove, crushed

  Place all ingredients in nonreactive pot.  Bring to a boil over moderate
  heat.  Remove from heat and allow to cool to room temperature. Remove
  crushed garlic clove before serving.

  Serves four as a first course, two as a light entree.

  This elegant first course looks very attractive served in clear glass bowls
  or clear stemmed dessert dishes.

  Be sure to serve fresh heated French bread with sweet butter to sop up
  these wonderful juices.

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

      Title: BETTER THAN SEX CAKE
 Categories: Cakes, Desserts
   Servings: 10

      1 pk Duncan Hines chocolate                   Pudding mix
           Butter or deep chocolate            1 c  Sour cream
           Cake mix                            4 lg Eggs
    3/4 c  Pecans, toasted & chopped         1/4 c  Coffee
      2    12-oz pkgs semisweet choc           2 ts Vanilla, divided
           Chips (divided)                     1 c  Water
      1    4-oz pkg instant chocolate        1/2 c  Oil

  Coat nuts & half the chips with 1 Tbs cake mix and set aside.  Combine cake
  mix, pudding mix, sour cream, eggs, oil, coffee & 1 tsp vanilla. Beat at
  med speed for 3 mins.  Fold in chocolate chips and nuts.  Turn into greased
  & floured tube pan and bake at 350 for 1 hr or until done. Cool for 15 mins
  and turn onto rack.  Cool completely before glazing.(Cake freezes well
  without glaze) GLAZE: Combine remaining chips with 1 cp water in top of
  double boiler
        over simmering water.  Stir until smooth & shiny.  Remove from
        heat and add 1 tsp vanilla.  Chill until slightly thickened,
        then drizzle over cake. *This comes from the Harvard-Yale-Princeton
  Club in Pittsburgh:

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

      Title: PHOENIX-TAILED SHRIMP
 Categories: Shellfish, Chinese
   Servings:  4

      1 lb (medium) fresh shrimp               1 c  Water, cold
      1 tb Vodka                               2 c  Oil, for deep-frying
  1 1/2 ts Salt                                6 tb Salt, coarse
    1/8 ts White pepper                      1/2 ts Black peppercorns
      1 c  All-purpose flour                   2 tb Szechuan  peppercorns
      2 ts Baking powder

  Carefully remove the shells from the shrimp, leaving the tail sections
  intact. Devein and wash under cold running water; pat dry with paper
  towels.  In a dish or bowl, marinate briefly in a mixture of the vodka,
  salt, and pepper while you make the batter.

  In a mixing, put the flour and baking powder; gradually add the cold water,
  whisking until smooth.

  In a wok, heat the 2 cup of oil until it reaches 350 degrees F.  Add 1
  tablespoon of the hot oil to the batter and stir to combine.  Take a shrimp
  by the tail and dip it into the batter (do not dip the tail), then slide it
  into the hot oil. Deep-fry all the shrimp, a few at a time, until golden
  brown. This should take about 2 minutes for each batch. Drain on paper
  towels, and serve tails up, in a serving dish, with the salt/pepper mixture
  for dipping. Makes 8 to 10 appetizer servings.

  FOR DIPPING:  In a bowl, combine coarse salt and the peppercorns.  In a dry
  frying pan over high heat, brown the salt/pepper mixture.  When browned
  remove and run the mixture through a grinder.

  Recipe:  "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981

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

      Title: RED-COOKED EGGS
 Categories: Chinese, Eggs, Appetizers
   Servings:  6

      6    Eggs                                1 ts Sesame oil
    1/4 c  Brown sugar                              Hoisin sauce
    1/2 c  Dark soy sauce                           Oyster sauce
    1/2 c  Chicken broth

  In a pot, cover the eggs with cold water; bring to a boil, then simmer 15
  minutes.  Remove from heat, cool the eggs under cold running water, and
  shell them.

  In a pan, combine the brown sugar, soy sauce, chicken broth, and sesame
  oil. Heat the mixture, stirring to dissolve the brown sugar. Add the eggs.
  Simmer, covered for 1 hour.  The liquid should cover the eggs, but if it
  does not, baste frequently.

  Turn off the heat and let the eggs stand in the another hour, turning them
  from time to time, to ensure even coloring.  Serve cut into halves or
  quarters, with dipping sauce.  Makes 6 to 8 appetizer servings.

  DIPPING SAUCE:  In bowl, combine equal parts of the hoisin sauce and oyster
  sauce. Recipe: "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981

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

      Title: BAGELS
 Categories: Breads
   Servings: 10

      5 c  Flour                                    Degrees)
      1 pk Active dry yeast                    2 tb Honey
      1 tb Kosher (or regular) salt            1    Egg white lightly beaten
  1 1/2 c  Warm water (110 to 115

  In the bowl of an electric mixer, combine 1 cup of the flour, the yeast and
  salt.  Add the water and honey and beat until smooth. Add the remaining
  flour,1 cup at a time, to make a soft dough. Turn the dough out onto a
  generously floured board and continue working on the flour until the dough
  is stiff enough to knead. Knead until smooth and elastic, 5 to 10 minutes.
  Cover with a towel and let rise 15 minutes. Divide the dough into 8 to 12
  equal portions.  Shape each portion into a flattened ball. With your
  forefinger, poke a hole in the center. Stretch and rotate the dough until
  the hole is 1 1/2 to 2 inches wide. Place the bagels on a well-floured
  board, cover with another towel, and let them rise for 20 minutes. Preheat
  oven to 375 degrees. Fill a large shallow pan (a wok works well) with 3
  inches of water. Bring the water to a boil, reduce the heat and simmer. Add
  a few bagels at a time and simmer for 5 minutes (turning once or twice).
  Remove the bagels from the pan with a slotted spoon and drain on a towel.
  Place the bagels on well-oiled baking sheets, brush with egg white and
  sprinkle with topping of your choice. Bake for 30 minutes, until well
  browned.  Transfer to racks to cool. SUGGESTED TOPPINGS: Kosher salt,
  finely chopped onions or garlic, poppy, sesame or caraway seeds.

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

      Title: German Pancake
 Categories: Breakfast
   Servings:  4

    1/2 c  Flour                               2    Eggs, slightly beaten
    1/2 c  Milk                                1    Pinch nutmeg

   Mix ingredients together until smooth. Melt 4 Tbsp butter in a 9-1/2 inch
  pie pan (glass works best). Add mixture to pan and bake at 425 degress in a
  preheated oven. Bake for 15-20 minutes or until golden brown. Squeese lemon
  juice generously over the pancake and then sprinkle powdered sugar over it.
  Cut into quarters and serve hot. Also good with fresh or canned fruit
  spooned over the pancake. Enjoy.

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

      Title: CHICKEN SZECHUAN-STYLE WITH SESAME PASTE
 Categories: Chinese, Chicken, Appetizers
   Servings:  6

      2    Whole chicken beasts,               3    Slices fresh ginger, minced
           Skinned and boned                   1    Scallion (white part only),
      2 tb Szechuan peppercorns                     Chopped
      4 tb Sesame paste                        1 cl Garlic, minced fine
      3 tb Green tea                       1 1/2 tb Dry sherry or
      2 tb Wine vinegar                             Shaoshing wine
  2 1/2 ts Soy sauce                         1/2 ts Cayenne pepper
      3 tb Peanut oil                               Lettuce leaves
      2 ts Crushed red pepper *

  *  or you substitute 2 whole chili peppers, crushed. In a pot, poach the
  chicken breasts in a little boiling water for 10 minutes until white and
  opaque. In a dry frying pan, toast the Szechuan peppercorns over moderate
  heat, then crust or grind them; set aside. Remove the chicken breasts from
  the pot, drain and cool them.  Slice them, then shred the slices into
  julienne pieces. In a mixing bowl, combine the sesame paste and green tea
  (or the peanut butter and sesame oil -- See NOTE). Add the vinegar and soy
  sauce; blend well. Add the peanut oil, red pepper, ginger, scallion,
  garlic, sherry, cayenne pepper, and the peppercorns. Mix all ingredients
  very well. Toss the chicken strips in this sauce, to coat. Refrigerate
  until 20 minutes before serving. Pass the chicken and the lettuce leaves
  separately, and let each guest place a small portion of the chicken in the
  middle of a lettuce leaf and roll it up like an egg roll to eat using
  fingers.  Makes 6 appetizer servings.

  NOTE:  The authentic recipe calls for green tea to thin the sesame seed
  paste,
       but you may substitute chicken broth, or simply water, if you prefer.
       Another substitution you may make if you wish is peanut butter for the
       sesame seed paste along with sesame oil instead of green tea.
       This dish is served cold or at room temperature and can be made a day
       ahead . -- Verdi

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

      Title: CLASSIC BARBECUED SPARERIBS
 Categories: Chinese, Pork, Appetizers
   Servings:  8

      2 lb Spareribs, in one piece                  Breastbone)
           (have the butcher trim the          4 c  Plum sauce
           Fat and discard the

----------------------------------MARINADE----------------------------------
      4 tb Chicken broth                       1 ts Sugar
    1/4 c  Soy sauce                           2 cl (medium) garlic,
      3 tb Honey or corn syrup                      Chopped fine
      3 tb Hoisin sauce                      1/2 ts Cinnamon
      2 tb Wine vinegar                          pn (tiny) 5-spice powder
      2 tb Dry sherry or                            (optional)
           Shaoshing wine

-------------------------------DIPPING SAUCE-------------------------------
           Plum sauce                               Scallion, chopped

  Preheat the oven 10 375 degree F. Trim any excess fat from the ribs and
  place them in a long shallow dish. In a mixing bowl, combine the marinade
  ingredients; if you are using 5-spice powder, add it to the mixture by
  putting it through a tea strainer so it spreads out over the mixture. Mix
  well, and pour over the ribs and leave for 3 hours at room temperature or
  about 6 hours in the refrigerator.  Baste the ribs every hours or so,
  turning them over. TO ROAST THE RIBS: Remove the ribs from the marinade.
  Add the 1/4 cup plum sauce to the marinade; reserve it for basting. Hook
  metal drapery hooks through both ends of each rack of ribs, at the top, and
  hang each one as if you were hanging a hammock, suspended from the bars of
  one of the oven racks.  Set the oven rack in the highest position in the
  oven. On the floor of the oven or on another oven rack set at the lowest
  position in the oven, place a baking pan half filled with water, to collect
  drippings and prevent smoking. You may want to line the baking pan with
  aluminum foil before putting the water in, to make it easier to clean.
  Roast the spareribs for 45 minutes in the preheated oven.  Then baste them
  with the reserved basting sauce, using a small pastery brush and carefully
  pulling out the oven rack to facilitate the basting process. Turn the oven
  up to 450 degrees F and roast for another 15 minutes.  By this time the
  spareribs should be a rich golden brown with crisp edges.  Baste again,
  then take them out of the oven.  Place the ribs on a cutting board and
  remove the drapery hooks.  Separate the individual ribs with a cleaver or
  sharp knife.  Serve at room temperature, with dipping sauce.  Makes 6 to 8
  appetizer servings. NOTE: You will need about 12 drapery hooks. Recipe:
  "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981

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

      Title: COLD LEMON CHICKEN WITH "FRAGRANT GREEN"
 Categories: Chinese, Chicken, Appetizers
   Servings:  8

      1 md Onion                                    Lettuce leaves
      1 lb (whole) chicken beast               4 tb Cilantro leaves and stem,
      6    Celery leaves                            Finely chopped
      4 tb Chinese lemon sauce                 1    Lemon's juice
  1 1/2 tb Dark soy sauce

  In a saucepan, put the onion, chicken breast, and celery leaves with just
  enough water to cover.  Bring to a slow boil; cover and simmer over medium
  heat for 10 minutes.  Remove from the heat and allow the chicken to cool in
  the liquid.  When it is cool, skin and boned the chicken and slice it.
  Marinate the chicken slices and a mixture of lemon sauce and soy sauce for
  45 minutes. On a serving dish, arrange the chicken slices on a bed of
  lettuce leaves; sprinkle with the chopped cilantro. Sprinkle the lemon
  juice over the chicken slices. Your guests can put some of the sliced
  chicken in the middle of a lettuce leaf and roll it up like an egg roll
  before eating.  Makes 8 to 10 appetizer servings.

  NOTE:  Cilantro, also called Chinese parsley, fresh coriander, and
  "fragrant
       green," gives the Szechuan dish its distinctive flavor. -- Verdi
  Recipe:  "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981

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

      Title: GREEK STUFFED TOMATOES
 Categories: Greek, Vegetables, Side dish
   Servings:  4

      2 tb Olive oil                         1/2 lb Feta cheese, crumbled
      1 sm Onion, diced                             Salt, to taste
      2 c  Spinach, chopped and cooked              Pepper, to taste
      2 ts Dried basil                         6    Tomatoes, firm and with
    1/2 c  Bread crumbs                             Insides scooped out
      1    Egg

  In a saucepan, heat oil and saute onion until translucent. In a bowl,
  combine the sauteed onions with all remaining ingredients except tomatoes.
  Stuff filling into tomatoes.  Bake in a preheated, 350 degree F oven for 15
  minutes.  Make 4 to 6 servings.

  Recipe:  "Tomatoes! 365 Healthy Recipes for Year-Round Enjoyment," created
  by
         the editors of Garden Way Publishing

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