Media Share 9/MEDIASHARE_09.ISO/private/mealm72.zip/IMPORT.ER1

Text File | 1992-12-11 | 91KB | 2,436 lines

---------- Recipe via Meal-Master (tm) v7.00 (*P)
     Title: APPLE BUTTER Categories: Fruits, Butter
  Servings:  5

           Marilyn Rittel
      6 lb Apples;peeled and cored
-----Meal Master
Orange-Date Bread
1-1/2  cup all-purpose four
3 Tbs. granulated sugar
2 tsp. double-acting baking powder
1/2 tsp. salt
1 Tbs. grated orange peel
1 cup orange juice (no sugar added)
1/4 cup margarine, melted
1 ea egg
2 ounces pecan pices, chopped
4 ea pitted dates, chopped

   Preheat oven to 350 degrees. Into med. mixing bowl sift
together flour, sugar, baking powder, and salt; stir in
orange peel. In small mixing bowl beat together orange
juice, margarine, and egg; add to dry ingredients and stir
until thoroughly combined. Fold in nuts and dates.

   Spray 7-3/8 X 3-5//8 X 2-1/4-inch loaf pan with
nonstick cooking spray; pour in batter and bake for 50 to 60
min. (until cake tester, inserted in center, comes out
clean). Remove loaf from pan and transfer to wire rack; let
cool for at least 10 min. before slicing. To serve, cut into
8 equal slices.

Calories = 240                                       >>>
Protein = 4 grams
Fat = 30 grams
Carbohydrates = 30 grams
Cholestrol = 34 m grams
Sodium = 320 m grams
-----
-----Mealmaster
Overnight Turkey Chili (no beans)
2 turkey thighs, skinned, boned and cubed
1 can (8oz) sliced tomatoes, undrained
2 green peppers, seeded and chopped
1 or 3 fresh jalapeno peppers, chopped or 1 T chili powder
1 onion, chopped
1 clove garlic, minced
1/4 c loosely packed, chopped fresh cilantro leaves
1 T plain cocoa ppowder
2 t cumin seeds or 1/2 t ground cumin
1/4 t cinnamon
Combine ingredients in a crock pot. Cover and cook for 14 to
16 hrs at low heat. Note: double the recipe to make 8
servings, and freeeze extras in single serving portions if
desired. Makes 4 servings-295 calories each
-----
-----mealmaster
    ------------CROCKPOT BEEF STEW------------
2 to 3 lbs. extra-lean beef for stew (or use round steak cut
   in 2" cubes)  Trim off all visable fat.
6-8 carrits, split lengthwise, cut on diagonal, 2" chunks >>
2-3 medium potatoes, cut in eighths
2-3 LARGE Spanish (or Videlia, Walla-walla or other sweet
 onion) cut in 1/4" slices, slices cut in half and separ-
 ated into rings.
1 can Italian-style stewed tomatoes, undrained (or plain)
2-3 Tblsp. flour
1 teasp. salt
1/4 teasp. seasoned pepper
1/4 teasp. each, thyme, basil (or seasonings of choice)
2-3 Tblsp. Worcestershire sauce
                              >>>>>>>>>>>>>>>>>>>>>>>>>>>>
Layer the veggies and meat (in that order), mix flour and
seasonings and sprinkle over each meat layer.  Sprinkle with
Worcestershire sauce, pour stewed tomatoes over all, cover
and cook on Low 10-12 hours.

Variable amounts are for 3-1/2 or 5 quart pots.  I make mine
up the night before and refrigerate.  My hubby (an early
riser) puts it on about 7 AM and it cooks all day.  There is
lots of gravy, which may be thickened with cornstarch if de-
sired.  Sometimes instead of potatoes, I cook large elbow
macaroni separately (Muellers Ready-cut) and put the  >>>>>>
leftover macaroni in the bowl with leftover stew to soak up
the good gravy.  I also add a drained can of cut green beans
to the veggies (during the last 4 hours) in that case.
------
-----mealmaster
Sausage Cabbage Soup
1 lb sausage Italian
2 ea onions, diced
1 ea garlic clove diced
1 jar spaghetti sauce
1 jar water
2 ea bouillon cube
1 ea zucchini, sliced
1 ea cabbage, sliced

Brown Italian sausage, 1-2 diced onions, 1 clove diced garlic.
Add spaghetti sauce, water, 1-2 bouillon cube (depending
on size jar spaghetti sauce), sliced zucchini, sliced
cabbage.  Cook til cabbage is soft.  Taste, and add more
water is tomato flavor is too strong.  Serve with freshly
grated parmesan or romano cheese.
-----
-----mealmaster
Old Fashioned Vegetable Soup
1 lb. ground beef
1 c. chopped onion
1 c. diced raw potato
1 c. sl. carrots
1 c. sl. celery
2 (16 oz) cans whole tomatoes, cut coarsely
5 c. water
1 T. salt
1/4 t. basil, crushed
1/4 t. thyme, crushed
1 bay leaf
1/4 t. pepper
2 T. instant beef bouillon
1 (7 oz) can corn, undrained
1 (8 1/2 oz) can cut green beans, undrained
1 (8 1/2 oz) can small early peas, undrained

Brown beef & onion. Drain. Add everything except canned
vegs., Simmer 30 min. Add canned vegs., heat.
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-----mealmaster
Elegant Green Beans
1 can Cream of mushroom soup
1/2 cup milk
1 tsp soy sauce
Dash pepper
2 pkgs. (9 oz each) frozen green beans, cooked and drained
or 1 can green beans (15 1/2 oz.)
1 small can French fried onions

In 1/2 quart casserole, combine soup, milk, soy sauce, and
pepper; stir in green beans and 1/2 onions. Bake at 350F for
30 minutes; stir. Top with onions, bake 5 minutes more.
Makes 4 cups
-----
-----mealmaster
**************Cajun Maquechou*****************
1/2 c bacon drippings
kernels from 5 ears of fresh corn or 2 (171/2oz) cans of
whole kernel corn, drained
1 large onion, chopped
2 medium garlic cloves, minced
1 large green pepper, chopped
2 medium tomatoes, peeled, chopped
1 t salt
1/2 t black pepper
1 T sugar
1/2 t cayenne pepper
1c canned chicken broth
1 c milk
2 eggs
Heat baon drippings in a heavy 12-inch skillet over medium
heat. Add corn, onion,garlic, and bell pepper; cook until
onion is thoroughly wilted and transparent, about 10 mins.
Stir often to prevent sticking. Add tomatoes, salt, black
pepper, sugar and cayenne; stir until combined. Add broth.
Reduce heat. Barely simmer, stirring often, until liquid has
almost evaporated, about 30mins. The mixture will be thick
and mushy. Stir in milk; cook until reduced by 1/2. Increase
heat slightly. In a small bowl, beat eggs until frothy;
stirring constantly, add to pan in a slow steady stream.
Cook just to thicken, 3 or 4 minutes. serve hot
Makes 4 to 6 servings
-----
-----mealmaster
                    ACORN SQUASH SOUP
                    -----------------

4 1/2 POUNDS ACORN SQUASH, HALVED
5 TABLESPOONS UNSALTED BUTTER
4 LARGE LEEKS (WHITE AND TENDER GREEN) CHOPPED
7 SPRIGS FRESH THYME OR 1t. DRIED
5 CUPS CHICKEN STOCK OR BROTH
1 1/4 TEASPOONS SALT
1/2 TEASPOON FRESHLY GROUND PEPPER
1/2 C. SOUR CREAM
2 TO 3 T. CHOPPED CHIVES
8 SLICES OF BACON, FRIED CRISP AND CRUMBLED.
------------------------------------------------------------
-----mealmaster
 FRENCH FANTAN ROLLS
 -------------------
 1       cup    MILK, scalded
 1/2     cup    BUTTER (1 stick)
 1/2     cup    GRANULATED SUGAR
 1       tsp    SALT
 2       TBS    ACTIVE DRY YEAST (or 2 pkgs)
 1/4     cup    WATER (105- to 115-degrees)
 4     large    EGGS, beaten
 1/2     tsp    BUTTER EXTRACT (DO NOT omit!)
 1/8     tsp    LEMON EXTRACT (optional)
 6      cups    BREAD FLOUR (approximately)
 1/4     cup    BUTTER, melted
 Combine milk, butter, sugar and salt in a small saucepan.
 Stir until the butter melts. Cool mixture to 105- to
 115-degrees, use a thermometer.

 Dissolve the yeast in 1/4 cup warm water in a large mixing
 bowl. Stir in the milk mixture, eggs, butter extract
 and lemon extract (if used). Gradually stir in enough
 flour to make a soft dough. I usually start out with
 5-1/2 cups and add more until the dough is no longer
 sticky and is soft and silky.
 Turn dough out onto a lightly floured surface; knead
 until smooth and elastic (or let your mixer do the work),
 about 5 minutes.

 Place dough into a large greased bowl, turning to coat
 the top with oil. Cover and let rise in a warm place until
 double in bulk, about 1 hour.

 Punch down dough to get out the air bubbles. NOW, you
 can either make the "fan-shaped" rolls (I don't, they
 take too long) or any shape you'd like. I usually make
 "clover" shaped rolls. If you'd like the "fan-shape"
 directions, let me know and I'll post that later. You can
 make one small lemon sized ball per roll or make 3
 walnut-sized balls per roll (for the cloverleaf rolls).
 Place one ball of dough or 3 walnut-sized balls per roll
 into LARGE greased muffin cups. If you'd like (it's not
 necessary), roll the balls of dough in the melted butter
 before putting them into the pans.

 Cover and let rise in a warm place to rise for about 30
 minutes or until double in size. The rolls will "balloon"
 in size once you put them into the oven, don't let the
 risen size fool you, they DO get BIG.

 Preheat oven to 425-degrees.

 Bake for 10-12 minutes or until golden brown.

 After the first rising, punch down the dough and divide it
 in half. Turn dough out onto a lightly floured board.
 Roll EACH half into a 12 x 6-inch rectangle. Brush 2
 TBS butter over top of each rectangle. Cut each rectangle
 into six 1-inch strips. Stack 6 strips of dough (or lay
 them side-by-side, it's easier to me), butter-side up
 on top of one another. Cut each stack into 12 pieces,
 about 1-inch wide. Place stacks of dough into well
 buttered LARGE muffin cups (sideways). Follow rising
 directions in the recipe.
-----
-----mealmaster
     Hot Pepper Jelly
3/4 C hot red pepper, seeded and chopped
3/4 C jalapeno pepper, seeded and chopped
1 C chopped onion
1 1/2 C cider vinegar
5 C sugar
2 pouches liquid pectin

Wear gloves to seed and chop peppers!
Place hot peppers, onion, and vinegar in food processor and
process until very fine.  Pour sugar in heavy, non-aluminum
pan and stir in pepper mixture.  Bring to boil, and boil for
1 minute.  Stir in pectin, let come to rolling boil.  Remove
from heat, skim off foam.  Ladle into sterilized jars and
seal per USDA approved methods.  Turn jars upside down and
back again, 5 minutes each way, until jelly is cool and set
- this keeps peppers mixed.  Makes about 4 pints.
-----
-----mealmaster
Halloween Punch
Mix together a 12 ounce can of orange juice concentrate, a
12 ounce bottle of white grape juice, 2 liter bottle of
7-Up, pint of lemon or lime sherbet, and several drops of>>
green food coloring (rum or vodka to taste, optional).  If
desired, serve with large, buoyant, and well-washed plastic
spiders on the top!

Here are some other good ideas from the book which you could
also use as a contest or conversation starter.  (My idea)
 l.  Turn sandwiches intoi jack-o'lanters! Cut eyes, nose,
and mouth into the top layer of bread and let the top
layer (preferably much darker--or much lighter--than the
bread show through.
2.  Make edible spiders for Halloween treats: a prune for
the body, licorice slivers or stick pretzels for the legs,
and two "red-hots" for the eyes,]
 3.  Turn apples into jack-o'-lanterns!  Using a sharp
knife or razor, carefully cut portions of the skin away to
make eyes, nose, and mouth.
 For a Halloween dessert, make an edible with's hat using
a large, flat, dark cookie for the brim and an ice-cream
sugar cone for the crown.  Fill the cone with ice cream even
to the rim and center it on top of the cookie.  To enhance
the illusion, consider giving the top of the cookie, a thin
layer of chocolate frosting.     >>>
4.  A plain sour-cream based chip or vegetable dip can
quickly be transformed into a delightfully ghoulish
Halloween dip by adding a fre drops of freen food coloring
to the dip itself, and then scattering small bits of red and
yellow bellk pepper across the top.,
 5.  Serve fruit salad in a large, hollowed-out, and
well-scrubbed pumpking.  Or serve it in a small pumpkins:
one for each diner.  If desired, paint a jack-o'-lantern on
the pumpkin shell.
-----
-----mealmaster
PARMESAN PINE CONE (Makes 1-3/4 cups)
******************
1 cup sliced almonds (about 4 ounces)
12 ounces cream cheese, softened
1/2 c grated Parmesan cheese
1/4 c mayonnaise
1-1/2 t chopped fresh oregano, or 1/2 t dried
1 small garlic clove, crushed
Crackers

1. Preheat oven to 325 degrees. Spread almonds in a single
layer on a baking sheet. Toast in oven, shaking pan once or
twice, until almonds are lightly browned, 7 to 10 minutes.
Cool.                                                    >>>

2. In a medium bowl or in a food processor, combine cream
cheese, Parmesan cheese, mayonnaise, oregano, and garlic.
Blend until well mixed. Refrigerate until firm but still
pliable, about 1 hour.

3. Place cheese mixture on a serving board or platter and
form into shape of a pine cone. Stud top with toasted
slivered almonds to complete illusion. Serve with crackers.
-----
-----mealmaster
Zucchini Fritters
2 Zucchinis
1/2 lb sharp cheddar cheese
1 t baking powder
2 beaten eggs
salt and pepper to taste
2 to 3 green onions, chopped     Flour
Coarsely grate zucchini and cheese into a bowl. Add onions.
Dredge with enough flour to dry mixture faily well. Add
baking powder, salt, and pepper, and beaten egg. Drop to
teaspoons into hot oil, approx. 365 degrees. When lighty
browned, drain on paper towels. Serves 6 to 8
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-----mealmaster
            EASY RASPBERRY TORTE
1 yellow cake mix( 9 1/2 oz)      1 egg
1 c heavy cream                   1/4 c sifted 10x sugar
1/2 tsp almond extract            1 c raspberry jam
Grease & flour an 8x1 1/2 in layer pan. Make cake as package
directs, using egg & amount of water specified on package
Bake at 350 for 30-35 minutes. Cool in pan 10 minutes. Cool
on wire rack. Make filling: Whip cream & sugar unitl stiff.
Gently fold in extract. Split cake in 3 layers. Spread each
layer with 1/3 cup jam and then 2/3 cup whipped cream
mixture. Refrigerate several hours before serving.
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-----mealmaster
                 BAKED ONION SOUP
4 large sweet onions, thinly sliced
l/4 cup (l/2 stick) butter
2 cans (l0 ounces EACH) condensed beef broth
l cup white wine OR dry sherry (optional)
l tsp. Worcestershire sauce
l/2 tsp. garlic salt
2 cups (8 ounces) shredded Swiss cheese
4 to 6 slices French bread, 3/4 in. thick, buttered and
                                                toasted
l/3 cup grated Parmesan cheese
Saute onions in butter until soft.  Mix in beef broth,
wine, if desired, Worcestershire sauce, and garlic sault.
Heat through.  Ladle into 4 to 6 oven proof bowls,
distributing onions as evenly as possible.  Sprinkle l/2 cup
Swiss cheese over soup.  Top each serving with l slice
French bread.  Sprinkle with remaining l l/2 cups Swiss
cheese and equal amounts Parmesan cheese.
Bake in preheated 425 degree oven l0 minutes or until hot
and bubbly.  Heat under preheated broiler until cheese is
light brown.  Makes 4 to 6 servings.
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-----mealmaster
FAUX STUFFED EGGS (Yield: 28 appetizers)
*****************
14 medium eggs, hard cooked
1 (15 ounce) can garbanzo beans, drained
1/4 c plain low-fat yogurt
1 T Dijon mustard
1 clove garlic, minced
1 T red caviar (optional)

Slice eggs in half lengthwise; carefully remove and
discard yolks.
Position knife blade in food processor bowl; add beans and
next 3 ingredients. Process until smooth. Spoon mixture into
decorating bag fitted with a large star tip; pipe mixture
into egg cavities. Top evenly with caviar. Yield: 28
appetizers (serving size: 1 stuffed egg half).

28 calories (13% from fat), 0.4 g fat, 4 mg chol, 74 mg
sodium.
-----
-----mealmaster
GARLICKY HUMMUS (Makes 1-3/4 cups)
***************
2 (15 oz.) cans chick-peas (garbanzo beans), drained
1/4 c tahini (Middle Eastern sesame seed paste)
2 T extra-virgin olive oil
1-1/2 T fresh lemon juice
2 large garlic cloves, crushed
1/2 t salt
Chopped parsley and paprika
Pita Bread

1. In a food processor, combine chick-peas, tahini, olive
oil, lemon juice, garlic, and salt. Puree until smooth. If
made in advance, transfer to a bowl, cover and refrigerate.

2. Before serving, top with chopped parsley, and a dusting
of paprika. Serve with pita bread.
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-----mealmaster
Valencian Paella (serves 8 - I think)
2 onions chopped
8 mushrooms sliced
1 green pepper chopped
2 cloves garlic, crushed
1/2 cup olive oil
4 boneless chicken breasts
4 Italian turkey sausage (it called for regular but the
turkey sausage is really as good, I think)
1 1/2 cups chicken broth
1 tsp. paprika
1/2 tsp. oregano
1/2 tsp. saffron
1/4 cup hot water
1 1/2 cups raw rice
2 tomatoes, chopped
1 lb. raw shrimp
1 jar artichoke hearts (I didn't have, so left out)
1 cup hot clam broth
1 lb. clams in shells

Saute onions, mushrooms, green pepper & garlic in olive oil.
Set aside. Brown chicken & sausage in same pan. (I cut up
the chicken and sausage into bit size pieces). Set aside.
Add chicken broth to fry pan, bring to boil. Add spices. Add
rice. Simmer 5 minutes. Mix everything together, except
clams, in large casserole. Pour hot clam broth and hot water
over. Cover and place in cold oven. Set at 480 F. Cook for
35 minutes. Remove pot. Add clams, cover and cook 15 minutes
more. This is something you can do in advance, up to the
clams and is all in one pot.
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-----mealmaster
    Sensational Double Layer Pumpkin Pie
  ________________________________________
4 ounces cream cheese, softened
1 tbls. 1% milk
1 tblsp. sugar
1 1/2 cups light cool whip
1 graham cracker pie crust (6 oz.)
1 cup 1% milk
2 pkg. sugar free vanilla pudding
1 16 oz. can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Mix cream cheese, milk & sugar in large bowl with wire whisk
until smooth. Gently stir in whipped topping. Spread on
bottom of crust.  Pour 1 cup of milk into bowl. Add pudding
mix. Beat with wire whisk until well blended 1-2 minutes.
Mixture will be thick. Stir in pumpkin and spices with wire
whisk; mix well. Spread over cream cheese layer. Refrigerate
at least 3 hours. Garnish with additional whipped topping
if desired. Makes 8 servings.
-----
-----mealmaster
Monster Cookies
2 lb brown sugar                12 eggs
1 lb butter                      4 c sugar
3 lb peanut butter(smooth)        1 TBSP corn syrup
8 tsp baking soda                18 c oatmeal
1 lb M & Ms                       1 lb chocolate chips
1 tsp vanilla flavoring

Mix all ingredients together except M & Ms and Choc Chips.
After well mixed stir in Choc chips and M & Ms. Drop by
spoonful onto cookie sheet. Bake at 350 for 10-12 mins.
Yields 22 dozen cookies.
-----mealmaster
Pumpkin Macaroons (makes 20)
1 c ground pecans (about 1/3 lb shelled halves)
1/2 c unbleached flour
1/2 t finely grated lemon peel(yellow part only)
1/4 c unsweetened finely flaked coconut
1 egg white, at room temp.
1/4 c pure maple syrup, at room temp.
1/2 t pure vanilla extract
1/2 c pumpkin puree
Combine the pecans, flour, lemon peel and coconut in a
medium bowl. Put the egg white into another medium bowl and
beat with hand mixer until it forms soft peaks. Gradually
beat in the maple syrup, and vanilla, then fold onto the
pecan mixture, adding the pumpkin puree as you go. Line a
cookie sheet with parchment paper and drop rounded
teaspoonsful onto it. Let the batter relax at room temp.
for 30 minutes.Bake the macaroons in the middle of a
preheated 300F oven until they are just beginning to brown,
about 25 to 30 mins. Let the macaroons cool on a wire rack
until cool. Store tightly covered. 81 cals per macaroon, 6
gm fat, 1gm sat. fat.

-----
-----mealmaster
              PUMPKIN CAKE
1 box yellow cake mix        1 29 oz can pumpkin
1-2 cups chopped walnuts     2 sticks butter   >>>
prepare the pumpkin EXACTLY according to directions as if
you were to make pumpkin pies, but don't put it in pie
shells. Pour the mixture into a large baking pan (I use a
lasagne pan). Pour the cake mix over the top of this without
mixing it together. Melt the butter and pour it over the
cake mix. Don't leave any spots dry. Sprinkle the nuts over
the top of this and bake for about an hour or until a
toothpick comes out clean.

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-----mealmaster
                 HUSBAND'S CAKE
2 C. sugar                        1 1/2 C. Salad oil
4 eggs, room temperature          4 (4 1/2oz) jars baby
2 1/2 C. all-purpose flour          food beets
2 tsp soda                        2 tsp salt
1/2 C. Cocoa                      2 tsp vanilla
Orange frosting (recipe follows)
Mix sugar, oil and eggs together thoroughly with a beater in
mixing bowl.  In a separate bowl, stir together flour, soda,
salt and cocoa; add dry ingredients alternately with the
baby food beets to the mixing bowl.  Add vanilla. Bake in a
9x13x2 pan, which has been greased and floured, at 350' for
55-60 minutes, or until cake tests done. Cool completely on
wire rack and frost with the following:
ORANGE FROSTING:
2-3oz pkgs cream cheese, softened
2 Tbsp orange juice
1 Tbsp grated orange rind
6 1/2 C. sifted powdered sugar (approx)
Mix softened cream cheese, orange juice and grated orange
rind together.  Add sifted powdered sugar last, mixing
frosting until you get a nice spreading consistency.
-----
-----mealmaster
Honey Cream Apple Pie
1/2 c sour cream    6 large tart apples, sliced thin
3/4 c honey         pastry for 2 crust pie
1/4 t salt
1 t cinnamon
1/2 t nutmeg
Combine sour cream, honey,salt and spices; add sliced
apples; mix well. Line 9-inch pie pan wiht pastry; add apple
mixture, heaping in center.Top with remaining pastry;
seal;flute edges. Prick top with fork to outline wedges for
serving. Bake at 425F for 40 to 45 mins, or until apples are
tender.

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-----mealmaster
                  Special Apple Pie
Crust
1 3/4 cups flour
1/4 cup sugar
1 teas cinnamon
1/2 teas salt
1/2 cup plus 2 tbl butter
1/4 cup water or apple cider

Filling
8 McIntosh apples, peeled, cored and sliced
1 2/3 cups sour cream
1 cup sugar
1 egg
2 teas vanilla
1/3 cup flour
1/2 teas salt

Topping
1 cup chopped walnuts
1/2 cup flour
1/3 cup packed brown sugar
1/3 cup granulated sugar
1 tbl cinnamon
pinch of salt
1/2 cup butter room temp.
For crust: Combine flour , sugar, cinnamon, and salt in a
med. bowl. Cut in butter using pastry blender or 2 knives
until mixture resemble coarse meal. Add water and toss
mixture gently with fork until evenly moistened. Gather
gently into ball. Transfer to lightly floured board and roll
into circle slightly larger than a deep 10" pie plate. Ease
pastry into pan and flute a high edge. Set aside.
For filling: Preheat oven to 450. Combine apples, sour
cream, sugar flour, egg, vanilla, and salt in large bowl and
mix well. Spoon into crust. Bake 10 min. Reduce oven to 350
and continue baking until filling is slightly puffed and
golden brown, about 40 min. (if edges of crust brown too
quickly, cover with strips of aluminum foil)
For topping: Combine walnuts, floour, sugars, cinnamon, and
salt in medium bowl and mix well. Blend in butter until
mixture is crumbly. Spoon over pie and bake 15 min longer.

I know it sounds like alot of work but it's well worth it.
If you want, you can make the apple filling ahead, the
apples won't turn browm since they're mixed with the sour
cream. I promise your company will be impressed.
-----
-----mealmaster
                       SAUSAGE CAKE
1 lb. pork sausage (uncooked)    2 tsp. cinnamon
3 c. brown sugar (packed)        1 tsp. nutmeg
1 egg, beaten                    1 c. black coffee (strong)
3 1/4 c. sifted flour           2 tsp. vanilla
2 tsp. soda                     1 c. pecans
1/4 tsp. salt                   1/2 c. raisins or
3 tsp. baking powder              chopped dates
Mix sugar with sausage; add egg.  Sift dry ingredients
together and add to sausage mixture alternately with coffee.
Add vanilla and beat well.  Add dredged fruit and nuts. Pour
into well greased tube pan.  Bake in 350-degree oven for 1
and 1/4 hours.
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-----mealmaster
          "THE BASIC I-HATE-TO-COOK-MUFFINS"
1 Cup Beer
2 Cups Buttermilk Baking Mix
Mix it so it's barely a batter but no more....don't beat
it. Pour it into 8 or 12 greased muffin tins or cups. Bake
at 400' for about 12 minutes.
There will be a few ounces of beer left in the can, but I'm
sure you can think of something to do with it!

Serve hot with butter and jam.....
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-----mealmaster
       WHOLE WHEAT HAMBURGER AND HOT DOG BUNS
1 cup water (for Welblt/Dak add 2 T. more water)
1 egg
2 cups all purpose flour AND 1 cup whole wheat flour
3/4 t.salt                             see next page>>>>>>>>
1/4 cup shortening
1/4 cup sugar
Place all ingredients in bread pan, select Dough setting and
press Start. When dough has risen long enough, the machine
will beep. Turn off bread machine, remove bread pan, and
turn out dough onto a floured countertop or cutting board.
Gently roll and shape the dough into a 12 inch rope. With a
sharp knife, divide dough into 8 pieces for hamburger buns
or 12 pieces for hot dog buns. Grease a baking sheet. Roll
pieces of dough into balls and flatten for hamburger buns or
shape into 6-inch rolls for hot dog buns. Place on prepared>
baking sheet. Cover and let rise in warm oven 10 to 15
mintes until almost doubled. (Hint:To warm oven slightly,
turn oven on Warm setting for 2 minutes, then turn it off
and place covered dough in oven to rise. Remove sheet fromn
oven to preheat.) Preheat oven to 400 F.Bake 12 to 15
minutes until golden brown. Remove from oven and cool on
racks. When ready to use split buns in half
horizontally.These will keep in a plastic bag in the freezer
for 3 to 4 weeks.
-----
-----mealmaster
Asparagus Roll Ups
1 can asparagus
1 loaf of bread (crusts removed and each slice flattened)
4 oz. bleu cheese
1 tsp. worchestershire sauce
1 beaten egg
8 oz. cream cheese
garlic powder, pepper to taste

Mix bleu cheese,worchestershire sauce, beaten egg, cream
cheese and seasonings.  Spread on bread - place an asparagus
spear on top and roll up.  Roll in melted butter and cut in
thirds.  Place on cookie sheet and bake for about 20 min.--
at 350 degrees.
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-----mealmaster
Bad Bad Leroy Brown
 4 cans Chopped Green Chili's  4 cans Chopped Black Olives
 4 ea Chopped Tomatoes, fresh  4 ea Chopped Green Onions
 4 tb Lemon juice              4 tb vinegar
 S/P to taste.  Mix/Serve with tortilla chips.
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-----mealmaster
Spinach Squares
1  cup milk
1 cup flour
3 beaten eggs
1/2 teas. baking powder
1 crushed clove garlic
1 pound peper jack cheese, shredded
2--10 oz. pkgs frozen chopped spinach--thawed and drained
1/4 cup butter
1/4 stick peperoni-chopped
1 -- 14 oz can black olives

Combine milk,flour, eggs , baking powder and garlic--mix
well-add spinach,cheese, olives and pepperoni.  Melt butter
in bottom of 9 x 12 pan. Pour spinach mixture into pan.. pat
down.. Bake at 350 of 30 minutes or til edges are brown.>>>
these can be eaten hot or warm..they cut easier the cooler
they are...
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-----mealmaster
HOT CHICKEN WINGS
Chicken Wings- 3# wings, 1/3 c soy sauce, 3 TBSP vinegar,3
TBSP honey, 3 TBSP br sugar, 1 1/2 tsp ginger,2 minced
cloves of garlic...end here for mild...for hot add 1 tsp
Cayenne and 1/4 tsp curry powder.  Stir together and put in
a zip lock bag.  Refrigerate over night.  Bake 375 for 55
minutes.  Enjoy!!

-----mealmaster
Layered Cheese and Pesto
Pesto filling (to follow)
1 8 oz pkg cream cheese
1 4 1/2 oz round Camembert or Brie cheese, rind removed
1/2 c whipping cream
Paprika (optional)
fresh basil
assorted crackers or French bread
Prepare the pesto filling. Set aside. Bring the cream cheese
and Camembert or Brie cheese to room temp. In a small mixer
bowl beat cheeses together with and electric mixer til
nearly smooth. In a small mixing bowl, beat the whipping
cream til soft peaks form (tips curl over) By hand, fold the
whipped cream into the cheese mixture. Line a 3 1/2x4 cup
mold with clear plastic wrap. Spread 1/4 of the cheese
mixture into prepared mold. Spread 1/3 of the Pesto filling
over the cheese mixture. Repeat the cheese and pesto layers
twice more. Spread remaining cheese mixture on the top.
Cover and chill serveral hours or overnight. Before serving,
invert the mold onto serving plate. Remove mold and
carefully peel off plastic wrap. Sprinkle with paprika, if
desired. Garnish with basil. Makes 3 1/3 cups
Pesto Filling
1 c snipped fresh basil, firmly packed
3/4 c grated Parmesan or Romano cheese
1/2 c snipped parsley, firmly packed
1/4 c pine nuts, walnuts or almonds
2 cloves garlic, quartered
1/3 c olive oil
In blender container or food processor bowl combine basil,
cheese, parsley, nuts and garlic. Cover and process with
serveral on/off turns till paste forms. (Stop machine
occasionally to scrape down sides.) With machine running
slowly, gradually add oil and process to the consistency of
soft butter. Makes about 1 cup
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-----mealmaster
Caramel Brie
1 15 oz. Brie                      2 T Butter
3/4 c firmly pack brown sugar      1/4 c light corn syrup
1 1/2 T flour                      1/4 c milk
1/2 c coarsely chopped pecans, toasted
Place Brie on a large serving plate.
Melt butter in saucepan; add brown sugar, corn syrup &
flour, stirring well. Bring to boil; reduce heat & simmer 5
min., stirring constantly. Remove from heat; cool to
lukewarm. Gradually stir in milk. Pour caramel over Brie,
allowing excess to drip down sides; sprinkle with pecans.
Serve w/fresh fruit.
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-----mealmaster
Thai Turkey Bites
1/4 c boiling water
3 T brown sugar
3 T lime or lemon juice
1 med cucumber, cut in half lenghtwise and cut into 1/4 inch
thick slices.
1/2 small onion, thinly sliced, halved and separated into
rings
1 red or green chili pepper, chopped fine
1 lb ground turkey  4 t fish or soy sauce
1 T red curry paste or 1 t chili powder and 1/2 t sesame
oil  For sauce: In a mixing bowl combined water, brown
sugar, and lime juice. Stir till brown sugar dissolves. Add
cucumber slices, onion, and chili pepper. Mix well. Cover
and chill up to 3 days. In a mixing bowl, combine ground
turkey, fish or soy sauce, and red curry paste. mix well.
Shape turkey mixture into 1-inch meatballs; flatten
slightly. Arrange meatballs in a microwave safe 8x8x2 inch
baking dish. Cover dish loosely with waxed paper. Micro-cook
on 100% power for 5 to 7 minutes or till done, turning
meatballs over and rotating dish a half-turn once. To serve,
place meatballs in a chafing dish over burner. Transfer
sauce to serving bowl. With a toothpick spear a cucumber
slice, then a meatball. Dip in sauce. Makes 25 to 30
meatballs. Meatballs maybe frozen.
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-----mealmaster
                SPICED NUTS
2 lbs. nuts (walnuts, pecans, almond, etc.)
1 1/2 C sugar
2 T cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
2 egg whites, beaten
Combine the seasonings in a bowl. Coat the nuts, a few at a
time, with the egg white. Drop the nuts into seasonings and
shake to coat all sides. Place nuts on a greased cookie
sheet and bake at 300 for 30 min.
Cool before serving.
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-----mealmaster
          Sugared'N Spiced Nuts
1 lb pecan or walnut halves      1/2 tsp. ground cloves
1 c. sugar                       1/2 tsp. salt
1/3 c. water                     1 1/2 tsp. vanilla
1 T. cinnamon
Heat oven to 275 F.  Grease cookie sheet.  Spread nuts on
prepared cookie sheet; bake 10 minutes.  In medium saucepan
combine sugar, water, cinnamon, cloves & salt.  Bring to
boil; continue cooking for 2 min., stirring occasionally.
Remove from heat; stir in vanilla and nuts.  Using slotted
spoon, remove nuts to foil or waxed paper.  Separate with
forks; let dry.  Store in airtight container in dry place.
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-----mealmaster
Peking Pecans:
6 Tbsp unsalted butter or margarine
4 C (1 lb) pecan halves
2 Tbsp Kikkoman Soy Sauce
1/4 to 1/2 tsp ground black pepper, to taste
Preheat oven to 300 degrees.  Melt butter or margarine ina
large shallow ovenproof pan, such as a jelly roll sheet or
roasting pan.  Add the pecans and toss to coat thoroughly.
Roast them in the oven for 15 minutes, stirring once or
twice during the cooking to prevent burning.  Allow to cool
for a minute or two, then toss with the soy sauce, and
pepper to taste.  Serve at room temperature or slightly
warm.  Store in refrigerator.
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-----mealmaster
 Oriental meatballs:
1 1/2 lbs. ground beef
3/4 c. finely chopped water chestnuts
2 T. grated onion
1/4 c. dry bread crumbs
1 egg
salt & pepper to taste

Make meatballs. Bake at 450 deg. for 10 min. Chill. Then
make sauce:
1/4 c. soy sauce
1/2 c. pineapple juice
1/2 c. dry sherry
2 T. brown sugar
1/4 t. ground ginger
1 T. cornstarch
1/3 c. chicken broth

Mix first 5 sauce ingredients. Add meatballs, & simmer 15
min. Mix cornstarch & chicken broth, add to the meatball
mixture, & simmer til thick.
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-----mealmaster
                 Swedish Meatballs
2 pounds finely ground beef
4 Tbsp finely chopped onions
2 eggs , beaten
1 cup fine dry bread crumbs
1 & 1/3 cups milk
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. allspice
1/2 tsp. nutmeg
2 tsp. brown sugar
1/2 cup flour
1/2 cup butter
2 cups beef bouillon
4 Tbsp. caraway seeds
in a large bowl combine all ingredients except flour,
butter and bouillon.. mix well..Use a teaspoon to form
balls. In frying pan cook meatballs in butter until evenly
brown. remove from pan. add bouillon to pan. combine 2 Tbsp.
flour with 1/2 cup water. Add to pan, stirring constantly
until thick. return meatballs to pan.. Cover and cook slowly
for 20 minutes.. Serve immediately with toothpicks.
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-----mealmaster
Crab Ragoon
1 pkg. (3 oz) cream cheese, softened
2 oz. crab meat, minced
1/4 tsp. salt
1/8 tsp. white pepper
1/4 tsp. minced green onion (white part only)
pinch minced garlic
pinch minced ginger
sesame oil
24 wonton wrappers
2-3 cups vegetable oil for deep-frying

Preparation:
1.  In medium bowl, combine cream cheese with crab meat,
salt, white pepper, green onion, garlic, ginger and sesame
oil; mix well.  Refrigerate for 30 minutes.
2.  Place 1 heaping tsp. filling in center of each wrapper;
moisten edges with water.  Fold bottom half over filling.
Hold between thumbs and index fingers along fold; push
together to form flowers with petals.

To Cook:
1.  Heat oil in wok to 350 degrees.  Deep fry 5-6 at a time
until puffy and golden brown.  Remove with strainer or
slotted spoon; drain on paper towels.
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-----mealmaster
                          ARMADILLO EGGS
  1/2  lb. monterey jack cheese
   1/2  lb. sharp cheddar cheese
 1/2  lb. hot pork sausage, uncooked (Jimmy Dean's is
best)
1 1/2  C. Buttermilk Bisquick Mix
     1  egg - for dipping before batter
     1  pkg. Shake n Bake for pork
20 to 30 whole jalepeno peppers

  Slice peppers lengthwise and scrape out all seeds.( WEAR
GLOVES!!) Try to keep both halves of peppers near each other
as you have to put them back together later. Mix: bisquick,
sausage and cheddar cheese Stuff each pepper half with the
Monterrey Jack cheese  and stick back together.

  Grab a handful of bisquick mix and mold it around the
pepper in the shape of an elongated egg. Dip "armadillo egg"
in beaten egg and roll it in the shake n bake to coat
evenly.
  Bake on cookie sheet at 350 degrees for 25 minutes or
until crisp. I perfer to bake mine on a broiler pan rack so
the grease can drain to the bottom.
Note: You can experiment with this recipe if you like;
adding a little more or a little less of this or that. It's
crunchy and when you bite into it you get a juicy taste of
cheese and pepper. And it's not red hot since the seeds are
gone.
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-----mealmaster
No-Bake Turkey pate
1/3 c light raisins, finely chopped
2 T hot water
1 1/2 lbs ground raw turkey
5 green onions, chopped
1/4 c sesame paste (tahini)
3 T dry sherry or apple juice
1/4 t ground allspice
dash pepper Asst. crackers and sliced bread
Soak raisins in hot water; set aside. In a skillet cook
turkey and green onion til turkey is brown; drain. Place
meat mixture in a blender or food processor bowl with the
sesame paste, sherry, allspice, salt and pepper. Cover;
blend until smooth. Stir in Undrained raisins. Line a 3 1/2
c ring mold with clear plastic wrap. Using a spoon, pack
mixture into mold. Cover and chill. To serve, unmold onto a
plate lined with Boston lettuce. Discard plastic wrap. Fill
center of ring with carrot and zucchini curls and radish
roses, if desired. Makes 3 Cups
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-----mealmaster
*********** Brandied Crab Pate***************
8 oz fresh or frozen whitefish fillets
1 6oz pkg frozen crabmeat, thawed and drained(please use
fresh if you can)
2 beaten eggs
1/2 c light cream or milk
1/4 c finely chopped green onion
3 T brandy
1 T snipped parsley
1/2 t salt
1/4 t dried tarragon, crushed
1/4 t pepper
lettuce leaves and crackers
Place fish in a greased saucepan. Add enough water to cover.
Bring to boiling; reduce heat. Simmer, covered, 4 to 6 mins
or till fish flakes easily. Drain well. In a bowl combine
fish and crabmeat. Reserve 1/4 c of the mixture for garnish.
Finely flake remaining mixture. Add eggs, cream, onion,
brandy, parsley, salt, tarragon, and pepper. Beat on medium
speed of electric mixture till blended. Spoon mixture into a
generoulsly greased 7 1/2x3 1/2x 2-inch loaf pan. Bake at
350F for 40 to 45 minutes. Cool on wire rack. Cover; chill.
Unmold onto lettuce-lined platter. Garnish with reserved
seafood and parsley sprigs. Serve with crackers. Makes 16
servings
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-----mealmaster
                 Crab Stuffed Mushrooms
4 T. butter                           1 c. minced onion
1 c. minced celery                    1/2 c. vermouth
2 T. crab                            1 1/2 c. coarse crumbs
2 T. basil                            1/2 c. parmesan
8 oz. cream cheese                    4 oz. mayo
 24 large mushrooms cleaned and slightly hollowed out
Directions:
Saute onion and celery until slightly crisp-tender or to
preference.
Deglaze the pan with vermouth and cook until alcohol has
evaporated.
Meanwhile combine the rest of the ingredients in a large
bowl and add the onion and celery mixture after it has
cooled.
Stuff mushrooms and place on an ungreased cookie sheet.
Bake at 350 until cheeses melt and tops are brown.
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-----mealmaster
Coca Cola Ham
Old Fashioned Bone-in Ham

1 10-lb. precooked (not cured or canned) ham
6 c. Coca Cola
1 Tbl. dry mustard
2 Tbl. prepared mustard
1 c. dark brown sugar
2 c. fine dry bread crumbs

Preheat oven to 325'.

Place ham fat side down in a shallow pan.  Pour Coca cola
into pan to 1/2" deep.  Bake 2-3 hrs. or until easily
pierced with a fork, basting with Coca Cola every 15-20
minutes (center of ham will read 140' on meat thermometer.)
 Cut away rind and fat.  Combine sugar, mustards, bread
crumbs, and enough of the Coke to form a thick paste.  Place
ham on roasting rack in pan and pat all over with paste.
Add the rest of the Coke to bottom of the pan.  Increase to
375' for 45 minutes longer, basting every 10-15 minutes,
until sugar-mustard paste has melted into a dark, mahogany
glaze.  Let stand at room temperature 30 minutes before
slicing.
-----
     Title: A NORWEGIAN COFFEE CAKE  "KRINGLAS",
Categories: Cakes, Brunch, Ethnic
  Servings:  1

           -CONRAD FEIERABEND (TSNC45A)
    1/2 c  MARGARINE.
      1 c  SUGAR.
      1 ts VANILLA.
      1    EGG.
      1 c  BUTTERMILK.
      1 ts SODA.
      3 c  FLOUR.
  2 1/2 ts BAKING POWDER.
      1 ts SALT.

Try mixing Vanilla and egg  beat until mixed. Add the
Buttermilk and the Soda; (I have used 7up) and sift
the dry ingredients into this. add the rest of the
ingredients, mix well. Put the container into the
refrigerator chill over night. Take out and roll small
pieces of the dough into long strips, then form them
into a figure eight,(like a pretzel) put them back
into the Refrigerator for about an hour, when they
have raised to approximately what looks to be the
right hight. Bake in a 450 deg pre-heated oven for
approximately 6 to 8 minutes, ( May vary with the
weather so keep an eye on them).But they should be a
light brown before you remove them. Refrigeration is
one of the keys of "KRINGLA" making. They must be
refrigerated in order for them to get the flavor, you
could bake them without refrigeration but you lose a
lot of the flavor. You can also use.

A:  OATMEAL. B: RAISINS. C: WHOLE WHEAT.

You can fill them with your favorite filling, Cream
Cheese, Jelly, ETC. you don't need eggs or yeast. They
are not too sweet, and definitely not Boring like a
bagel, (Sorry Bagel lovers, VBG). It is a coffee Bread
not like Muffins, which are too sweet, and also do not
have too many calories. This recipe came from a fella
from the town of LOS OSOS CA He is a out of work
Carpenter who started baking and selling these
wonderful Rolls, He said that this is an original
recipe that he got from his grandmother, (Yea for the
Grandmas). Ive tried Nuts, and love the cream Cheese
one, You could even use Custard Filling, Ive also used
Different flavored oils like Pure orange oil,
Butterscotch, several Berries types. and they turned
out just great. Hope you enjoy them. Formatted by
Elaine Radis

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-----mealmaster
 Magic Chocolate Pie
Categories: Desserts, Pies
Servings: 6

1 ea 8" baked pie crust     1 can Eagle Brand Condensed Milk
2 oz baking chocolate       1/2 c hot water
1/4 t salt                  1/2 t vanilla
1/2 c heavy cream, whipped
Melt chocolate with milk and salt in double boiler.  Stir
constantly over boiling water until very thick.  Gradually
stir in water, keeping smooth, continue cooking, stirring
often until mixture thickens.  Remove from heat.  Stir in
vanilla.  Pour into shell.  Cool at room temperature 1/2
hour.  Refrigerate at least 3 hours.  Garnish with whipped
cream just before serving.


-----Mealmaster
Overnight Turkey Chili (no beans)
2 turkey thighs, skinned, boned and cubed
1 can (8oz) sliced tomatoes, undrained
2 green peppers, seeded and chopped
1 or 3 fresh jalapeno peppers, chopped or 1 T chili powder
1 onion, chopped
1 clove garlic, minced
1/4 c loosely packed, chopped fresh cilantro leaves
1 T plain cocoa ppowder
2 t cumin seeds or 1/2 t ground cumin
1/4 t cinnamon
Combine ingredients in a crock pot. Cover and cook for 14 to
16 hrs at low heat. Note: double the recipe to make 8
servings, and freeeze extras in single serving portions if
desired. Makes 4 servings-295 calories each
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-----mealmaster
    ------------CROCKPOT BEEF STEW------------
2 to 3 lbs. extra-lean beef for stew (or use round steak cut
   in 2" cubes)  Trim off all visable fat.
6-8 carrits, split lengthwise, cut on diagonal, 2" chunks >>
2-3 medium potatoes, cut in eighths
2-3 LARGE Spanish (or Videlia, Walla-walla or other sweet
 onion) cut in 1/4" slices, slices cut in half and separ-
 ated into rings.
1 can Italian-style stewed tomatoes, undrained (or plain)
2-3 Tblsp. flour
1 teasp. salt
1/4 teasp. seasoned pepper
1/4 teasp. each, thyme, basil (or seasonings of choice)
2-3 Tblsp. Worcestershire sauce
                              >>>>>>>>>>>>>>>>>>>>>>>>>>>>
Layer the veggies and meat (in that order), mix flour and
seasonings and sprinkle over each meat layer.  Sprinkle with
Worcestershire sauce, pour stewed tomatoes over all, cover
and cook on Low 10-12 hours.

Variable amounts are for 3-1/2 or 5 quart pots.  I make mine
up the night before and refrigerate.  My hubby (an early
riser) puts it on about 7 AM and it cooks all day.  There is
lots of gravy, which may be thickened with cornstarch if de-
sired.  Sometimes instead of potatoes, I cook large elbow
macaroni separately (Muellers Ready-cut) and put the  >>>>>>
leftover macaroni in the bowl with leftover stew to soak up
the good gravy.  I also add a drained can of cut green beans
to the veggies (during the last 4 hours) in that case.
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-----mealmaster
Sausage Cabbage Soup
1 lb sausage Italian
2 ea onions, diced
1 ea garlic clove diced
1 jar spaghetti sauce
1 jar water
2 ea bouillon cube
1 ea zucchini, sliced
1 ea cabbage, sliced

Brown Italian sausage, 1-2 diced onions, 1 clove diced garlic.
Add spaghetti sauce, water, 1-2 bouillon cube (depending
on size jar spaghetti sauce), sliced zucchini, sliced
cabbage.  Cook til cabbage is soft.  Taste, and add more
water is tomato flavor is too strong.  Serve with freshly
grated parmesan or romano cheese.
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-----mealmaster
Old Fashioned Vegetable Soup
1 lb. ground beef
1 c. chopped onion
1 c. diced raw potato
1 c. sl. carrots
1 c. sl. celery
2 (16 oz) cans whole tomatoes, cut coarsely
5 c. water
1 T. salt
1/4 t. basil, crushed
1/4 t. thyme, crushed
1 bay leaf
1/4 t. pepper
2 T. instant beef bouillon
1 (7 oz) can corn, undrained
1 (8 1/2 oz) can cut green beans, undrained
1 (8 1/2 oz) can small early peas, undrained

Brown beef & onion. Drain. Add everything except canned
vegs., Simmer 30 min. Add canned vegs., heat.
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-----mealmaster
Elegant Green Beans
1 can Cream of mushroom soup
1/2 cup milk
1 tsp soy sauce
Dash pepper
2 pkgs. (9 oz each) frozen green beans, cooked and drained
or 1 can green beans (15 1/2 oz.)
1 small can French fried onions

In 1/2 quart casserole, combine soup, milk, soy sauce, and
pepper; stir in green beans and 1/2 onions. Bake at 350F for
30 minutes; stir. Top with onions, bake 5 minutes more.
Makes 4 cups
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-----mealmaster
**************Cajun Maquechou*****************
1/2 c bacon drippings
kernels from 5 ears of fresh corn or 2 (171/2oz) cans of
whole kernel corn, drained
1 large onion, chopped
2 medium garlic cloves, minced
1 large green pepper, chopped
2 medium tomatoes, peeled, chopped
1 t salt
1/2 t black pepper
1 T sugar
1/2 t cayenne pepper
1c canned chicken broth
1 c milk
2 eggs
Heat baon drippings in a heavy 12-inch skillet over medium
heat. Add corn, onion,garlic, and bell pepper; cook until
onion is thoroughly wilted and transparent, about 10 mins.
Stir often to prevent sticking. Add tomatoes, salt, black
pepper, sugar and cayenne; stir until combined. Add broth.
Reduce heat. Barely simmer, stirring often, until liquid has
almost evaporated, about 30mins. The mixture will be thick
and mushy. Stir in milk; cook until reduced by 1/2. Increase
heat slightly. In a small bowl, beat eggs until frothy;
stirring constantly, add to pan in a slow steady stream.
Cook just to thicken, 3 or 4 minutes. serve hot
Makes 4 to 6 servings
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-----mealmaster
                    ACORN SQUASH SOUP
                    -----------------

4 1/2 POUNDS ACORN SQUASH, HALVED
5 TABLESPOONS UNSALTED BUTTER
4 LARGE LEEKS (WHITE AND TENDER GREEN) CHOPPED
7 SPRIGS FRESH THYME OR 1t. DRIED
5 CUPS CHICKEN STOCK OR BROTH
1 1/4 TEASPOONS SALT
1/2 TEASPOON FRESHLY GROUND PEPPER
1/2 C. SOUR CREAM
2 TO 3 T. CHOPPED CHIVES
8 SLICES OF BACON, FRIED CRISP AND CRUMBLED.
------------------------------------------------------------
-----mealmaster
 FRENCH FANTAN ROLLS
 -------------------
 1       cup    MILK, scalded
 1/2     cup    BUTTER (1 stick)
 1/2     cup    GRANULATED SUGAR
 1       tsp    SALT
 2       TBS    ACTIVE DRY YEAST (or 2 pkgs)
 1/4     cup    WATER (105- to 115-degrees)
 4     large    EGGS, beaten
 1/2     tsp    BUTTER EXTRACT (DO NOT omit!)
 1/8     tsp    LEMON EXTRACT (optional)
 6      cups    BREAD FLOUR (approximately)
 1/4     cup    BUTTER, melted
 Combine milk, butter, sugar and salt in a small saucepan.
 Stir until the butter melts. Cool mixture to 105- to
 115-degrees, use a thermometer.

 Dissolve the yeast in 1/4 cup warm water in a large mixing
 bowl. Stir in the milk mixture, eggs, butter extract
 and lemon extract (if used). Gradually stir in enough
 flour to make a soft dough. I usually start out with
 5-1/2 cups and add more until the dough is no longer
 sticky and is soft and silky.
 Turn dough out onto a lightly floured surface; knead
 until smooth and elastic (or let your mixer do the work),
 about 5 minutes.

 Place dough into a large greased bowl, turning to coat
 the top with oil. Cover and let rise in a warm place until
 double in bulk, about 1 hour.

 Punch down dough to get out the air bubbles. NOW, you
 can either make the "fan-shaped" rolls (I don't, they
 take too long) or any shape you'd like. I usually make
 "clover" shaped rolls. If you'd like the "fan-shape"
 directions, let me know and I'll post that later. You can
 make one small lemon sized ball per roll or make 3
 walnut-sized balls per roll (for the cloverleaf rolls).
 Place one ball of dough or 3 walnut-sized balls per roll
 into LARGE greased muffin cups. If you'd like (it's not
 necessary), roll the balls of dough in the melted butter
 before putting them into the pans.

 Cover and let rise in a warm place to rise for about 30
 minutes or until double in size. The rolls will "balloon"
 in size once you put them into the oven, don't let the
 risen size fool you, they DO get BIG.

 Preheat oven to 425-degrees.

 Bake for 10-12 minutes or until golden brown.

 After the first rising, punch down the dough and divide it
 in half. Turn dough out onto a lightly floured board.
 Roll EACH half into a 12 x 6-inch rectangle. Brush 2
 TBS butter over top of each rectangle. Cut each rectangle
 into six 1-inch strips. Stack 6 strips of dough (or lay
 them side-by-side, it's easier to me), butter-side up
 on top of one another. Cut each stack into 12 pieces,
 about 1-inch wide. Place stacks of dough into well
 buttered LARGE muffin cups (sideways). Follow rising
 directions in the recipe.
-----
-----mealmaster
     Hot Pepper Jelly
3/4 C hot red pepper, seeded and chopped
3/4 C jalapeno pepper, seeded and chopped
1 C chopped onion
1 1/2 C cider vinegar
5 C sugar
2 pouches liquid pectin

Wear gloves to seed and chop peppers!
Place hot peppers, onion, and vinegar in food processor and
process until very fine.  Pour sugar in heavy, non-aluminum
pan and stir in pepper mixture.  Bring to boil, and boil for
1 minute.  Stir in pectin, let come to rolling boil.  Remove
from heat, skim off foam.  Ladle into sterilized jars and
seal per USDA approved methods.  Turn jars upside down and
back again, 5 minutes each way, until jelly is cool and set
- this keeps peppers mixed.  Makes about 4 pints.
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-----mealmaster
Halloween Punch
Mix together a 12 ounce can of orange juice concentrate, a
12 ounce bottle of white grape juice, 2 liter bottle of
7-Up, pint of lemon or lime sherbet, and several drops of>>
green food coloring (rum or vodka to taste, optional).  If
desired, serve with large, buoyant, and well-washed plastic
spiders on the top!

Here are some other good ideas from the book which you could
also use as a contest or conversation starter.  (My idea)
 l.  Turn sandwiches intoi jack-o'lanters! Cut eyes, nose,
and mouth into the top layer of bread and let the top
layer (preferably much darker--or much lighter--than the
bread show through.
2.  Make edible spiders for Halloween treats: a prune for
the body, licorice slivers or stick pretzels for the legs,
and two "red-hots" for the eyes,]
 3.  Turn apples into jack-o'-lanterns!  Using a sharp
knife or razor, carefully cut portions of the skin away to
make eyes, nose, and mouth.
 For a Halloween dessert, make an edible with's hat using
a large, flat, dark cookie for the brim and an ice-cream
sugar cone for the crown.  Fill the cone with ice cream even
to the rim and center it on top of the cookie.  To enhance
the illusion, consider giving the top of the cookie, a thin
layer of chocolate frosting.     >>>
4.  A plain sour-cream based chip or vegetable dip can
quickly be transformed into a delightfully ghoulish
Halloween dip by adding a fre drops of freen food coloring
to the dip itself, and then scattering small bits of red and
yellow bellk pepper across the top.,
 5.  Serve fruit salad in a large, hollowed-out, and
well-scrubbed pumpking.  Or serve it in a small pumpkins:
one for each diner.  If desired, paint a jack-o'-lantern on
the pumpkin shell.
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-----mealmaster
PARMESAN PINE CONE (Makes 1-3/4 cups)
******************
1 cup sliced almonds (about 4 ounces)
12 ounces cream cheese, softened
1/2 c grated Parmesan cheese
1/4 c mayonnaise
1-1/2 t chopped fresh oregano, or 1/2 t dried
1 small garlic clove, crushed
Crackers

1. Preheat oven to 325 degrees. Spread almonds in a single
layer on a baking sheet. Toast in oven, shaking pan once or
twice, until almonds are lightly browned, 7 to 10 minutes.
Cool.                                                    >>>

2. In a medium bowl or in a food processor, combine cream
cheese, Parmesan cheese, mayonnaise, oregano, and garlic.
Blend until well mixed. Refrigerate until firm but still
pliable, about 1 hour.

3. Place cheese mixture on a serving board or platter and
form into shape of a pine cone. Stud top with toasted
slivered almonds to complete illusion. Serve with crackers.
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-----mealmaster
Zucchini Fritters
2 Zucchinis
1/2 lb sharp cheddar cheese
1 t baking powder
2 beaten eggs
salt and pepper to taste
2 to 3 green onions, chopped     Flour
Coarsely grate zucchini and cheese into a bowl. Add onions.
Dredge with enough flour to dry mixture faily well. Add
baking powder, salt, and pepper, and beaten egg. Drop to
teaspoons into hot oil, approx. 365 degrees. When lighty
browned, drain on paper towels. Serves 6 to 8
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-----mealmaster
            EASY RASPBERRY TORTE
1 yellow cake mix( 9 1/2 oz)      1 egg
1 c heavy cream                   1/4 c sifted 10x sugar
1/2 tsp almond extract            1 c raspberry jam
Grease & flour an 8x1 1/2 in layer pan. Make cake as package
directs, using egg & amount of water specified on package
Bake at 350 for 30-35 minutes. Cool in pan 10 minutes. Cool
on wire rack. Make filling: Whip cream & sugar unitl stiff.
Gently fold in extract. Split cake in 3 layers. Spread each
layer with 1/3 cup jam and then 2/3 cup whipped cream
mixture. Refrigerate several hours before serving.
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-----mealmaster
                 BAKED ONION SOUP
4 large sweet onions, thinly sliced
l/4 cup (l/2 stick) butter
2 cans (l0 ounces EACH) condensed beef broth
l cup white wine OR dry sherry (optional)
l tsp. Worcestershire sauce
l/2 tsp. garlic salt
2 cups (8 ounces) shredded Swiss cheese
4 to 6 slices French bread, 3/4 in. thick, buttered and
                                                toasted
l/3 cup grated Parmesan cheese
Saute onions in butter until soft.  Mix in beef broth,
wine, if desired, Worcestershire sauce, and garlic sault.
Heat through.  Ladle into 4 to 6 oven proof bowls,
distributing onions as evenly as possible.  Sprinkle l/2 cup
Swiss cheese over soup.  Top each serving with l slice
French bread.  Sprinkle with remaining l l/2 cups Swiss
cheese and equal amounts Parmesan cheese.
Bake in preheated 425 degree oven l0 minutes or until hot
and bubbly.  Heat under preheated broiler until cheese is
light brown.  Makes 4 to 6 servings.
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-----mealmaster
FAUX STUFFED EGGS (Yield: 28 appetizers)
*****************
14 medium eggs, hard cooked
1 (15 ounce) can garbanzo beans, drained
1/4 c plain low-fat yogurt
1 T Dijon mustard
1 clove garlic, minced
1 T red caviar (optional)

Slice eggs in half lengthwise; carefully remove and
discard yolks.
Position knife blade in food processor bowl; add beans and
next 3 ingredients. Process until smooth. Spoon mixture into
decorating bag fitted with a large star tip; pipe mixture
into egg cavities. Top evenly with caviar. Yield: 28
appetizers (serving size: 1 stuffed egg half).

28 calories (13% from fat), 0.4 g fat, 4 mg chol, 74 mg
sodium.
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-----mealmaster
GARLICKY HUMMUS (Makes 1-3/4 cups)
***************
2 (15 oz.) cans chick-peas (garbanzo beans), drained
1/4 c tahini (Middle Eastern sesame seed paste)
2 T extra-virgin olive oil
1-1/2 T fresh lemon juice
2 large garlic cloves, crushed
1/2 t salt
Chopped parsley and paprika
Pita Bread

1. In a food processor, combine chick-peas, tahini, olive
oil, lemon juice, garlic, and salt. Puree until smooth. If
made in advance, transfer to a bowl, cover and refrigerate.

2. Before serving, top with chopped parsley, and a dusting
of paprika. Serve with pita bread.
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-----mealmaster
Valencian Paella (serves 8 - I think)
2 onions chopped
8 mushrooms sliced
1 green pepper chopped
2 cloves garlic, crushed
1/2 cup olive oil
4 boneless chicken breasts
4 Italian turkey sausage (it called for regular but the
turkey sausage is really as good, I think)
1 1/2 cups chicken broth
1 tsp. paprika
1/2 tsp. oregano
1/2 tsp. saffron
1/4 cup hot water
1 1/2 cups raw rice
2 tomatoes, chopped
1 lb. raw shrimp
1 jar artichoke hearts (I didn't have, so left out)
1 cup hot clam broth
1 lb. clams in shells

Saute onions, mushrooms, green pepper & garlic in olive oil.
Set aside. Brown chicken & sausage in same pan. (I cut up
the chicken and sausage into bit size pieces). Set aside.
Add chicken broth to fry pan, bring to boil. Add spices. Add
rice. Simmer 5 minutes. Mix everything together, except
clams, in large casserole. Pour hot clam broth and hot water
over. Cover and place in cold oven. Set at 480 F. Cook for
35 minutes. Remove pot. Add clams, cover and cook 15 minutes
more. This is something you can do in advance, up to the
clams and is all in one pot.
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-----mealmaster
    Sensational Double Layer Pumpkin Pie
  ________________________________________
4 ounces cream cheese, softened
1 tbls. 1% milk
1 tblsp. sugar
1 1/2 cups light cool whip
1 graham cracker pie crust (6 oz.)
1 cup 1% milk
2 pkg. sugar free vanilla pudding
1 16 oz. can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Mix cream cheese, milk & sugar in large bowl with wire whisk
until smooth. Gently stir in whipped topping. Spread on
bottom of crust.  Pour 1 cup of milk into bowl. Add pudding
mix. Beat with wire whisk until well blended 1-2 minutes.
Mixture will be thick. Stir in pumpkin and spices with wire
whisk; mix well. Spread over cream cheese layer. Refrigerate
at least 3 hours. Garnish with additional whipped topping
if desired. Makes 8 servings.
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-----mealmaster
Monster Cookies
2 lb brown sugar                12 eggs
1 lb butter                      4 c sugar
3 lb peanut butter(smooth)        1 TBSP corn syrup
8 tsp baking soda                18 c oatmeal
1 lb M & Ms                       1 lb chocolate chips
1 tsp vanilla flavoring

Mix all ingredients together except M & Ms and Choc Chips.
After well mixed stir in Choc chips and M & Ms. Drop by
spoonful onto cookie sheet. Bake at 350 for 10-12 mins.
Yields 22 dozen cookies.
-----mealmaster
Pumpkin Macaroons (makes 20)
1 c ground pecans (about 1/3 lb shelled halves)
1/2 c unbleached flour
1/2 t finely grated lemon peel(yellow part only)
1/4 c unsweetened finely flaked coconut
1 egg white, at room temp.
1/4 c pure maple syrup, at room temp.
1/2 t pure vanilla extract
1/2 c pumpkin puree
Combine the pecans, flour, lemon peel and coconut in a
medium bowl. Put the egg white into another medium bowl and
beat with hand mixer until it forms soft peaks. Gradually
beat in the maple syrup, and vanilla, then fold onto the
pecan mixture, adding the pumpkin puree as you go. Line a
cookie sheet with parchment paper and drop rounded
teaspoonsful onto it. Let the batter relax at room temp.
for 30 minutes.Bake the macaroons in the middle of a
preheated 300F oven until they are just beginning to brown,
about 25 to 30 mins. Let the macaroons cool on a wire rack
until cool. Store tightly covered. 81 cals per macaroon, 6
gm fat, 1gm sat. fat.

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-----mealmaster
              PUMPKIN CAKE
1 box yellow cake mix        1 29 oz can pumpkin
1-2 cups chopped walnuts     2 sticks butter   >>>
prepare the pumpkin EXACTLY according to directions as if
you were to make pumpkin pies, but don't put it in pie
shells. Pour the mixture into a large baking pan (I use a
lasagne pan). Pour the cake mix over the top of this without
mixing it together. Melt the butter and pour it over the
cake mix. Don't leave any spots dry. Sprinkle the nuts over
the top of this and bake for about an hour or until a
toothpick comes out clean.

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-----mealmaster
                 HUSBAND'S CAKE
2 C. sugar                        1 1/2 C. Salad oil
4 eggs, room temperature          4 (4 1/2oz) jars baby
2 1/2 C. all-purpose flour          food beets
2 tsp soda                        2 tsp salt
1/2 C. Cocoa                      2 tsp vanilla
Orange frosting (recipe follows)
Mix sugar, oil and eggs together thoroughly with a beater in
mixing bowl.  In a separate bowl, stir together flour, soda,
salt and cocoa; add dry ingredients alternately with the
baby food beets to the mixing bowl.  Add vanilla. Bake in a
9x13x2 pan, which has been greased and floured, at 350' for
55-60 minutes, or until cake tests done. Cool completely on
wire rack and frost with the following:
ORANGE FROSTING:
2-3oz pkgs cream cheese, softened
2 Tbsp orange juice
1 Tbsp grated orange rind
6 1/2 C. sifted powdered sugar (approx)
Mix softened cream cheese, orange juice and grated orange
rind together.  Add sifted powdered sugar last, mixing
frosting until you get a nice spreading consistency.
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-----mealmaster
Honey Cream Apple Pie
1/2 c sour cream    6 large tart apples, sliced thin
3/4 c honey         pastry for 2 crust pie
1/4 t salt
1 t cinnamon
1/2 t nutmeg
Combine sour cream, honey,salt and spices; add sliced
apples; mix well. Line 9-inch pie pan wiht pastry; add apple
mixture, heaping in center.Top with remaining pastry;
seal;flute edges. Prick top with fork to outline wedges for
serving. Bake at 425F for 40 to 45 mins, or until apples are
tender.

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-----mealmaster
                  Special Apple Pie
Crust
1 3/4 cups flour
1/4 cup sugar
1 teas cinnamon
1/2 teas salt
1/2 cup plus 2 tbl butter
1/4 cup water or apple cider

Filling
8 McIntosh apples, peeled, cored and sliced
1 2/3 cups sour cream
1 cup sugar
1 egg
2 teas vanilla
1/3 cup flour
1/2 teas salt

Topping
1 cup chopped walnuts
1/2 cup flour
1/3 cup packed brown sugar
1/3 cup granulated sugar
1 tbl cinnamon
pinch of salt
1/2 cup butter room temp.
For crust: Combine flour , sugar, cinnamon, and salt in a
med. bowl. Cut in butter using pastry blender or 2 knives
until mixture resemble coarse meal. Add water and toss
mixture gently with fork until evenly moistened. Gather
gently into ball. Transfer to lightly floured board and roll
into circle slightly larger than a deep 10" pie plate. Ease
pastry into pan and flute a high edge. Set aside.
For filling: Preheat oven to 450. Combine apples, sour
cream, sugar flour, egg, vanilla, and salt in large bowl and
mix well. Spoon into crust. Bake 10 min. Reduce oven to 350
and continue baking until filling is slightly puffed and
golden brown, about 40 min. (if edges of crust brown too
quickly, cover with strips of aluminum foil)
For topping: Combine walnuts, floour, sugars, cinnamon, and
salt in medium bowl and mix well. Blend in butter until
mixture is crumbly. Spoon over pie and bake 15 min longer.

I know it sounds like alot of work but it's well worth it.
If you want, you can make the apple filling ahead, the
apples won't turn browm since they're mixed with the sour
cream. I promise your company will be impressed.
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-----mealmaster
                       SAUSAGE CAKE
1 lb. pork sausage (uncooked)    2 tsp. cinnamon
3 c. brown sugar (packed)        1 tsp. nutmeg
1 egg, beaten                    1 c. black coffee (strong)
3 1/4 c. sifted flour           2 tsp. vanilla
2 tsp. soda                     1 c. pecans
1/4 tsp. salt                   1/2 c. raisins or
3 tsp. baking powder              chopped dates
Mix sugar with sausage; add egg.  Sift dry ingredients
together and add to sausage mixture alternately with coffee.
Add vanilla and beat well.  Add dredged fruit and nuts. Pour
into well greased tube pan.  Bake in 350-degree oven for 1
and 1/4 hours.
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-----mealmaster
          "THE BASIC I-HATE-TO-COOK-MUFFINS"
1 Cup Beer
2 Cups Buttermilk Baking Mix
Mix it so it's barely a batter but no more....don't beat
it. Pour it into 8 or 12 greased muffin tins or cups. Bake
at 400' for about 12 minutes.
There will be a few ounces of beer left in the can, but I'm
sure you can think of something to do with it!

Serve hot with butter and jam.....
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-----mealmaster
       WHOLE WHEAT HAMBURGER AND HOT DOG BUNS
1 cup water (for Welblt/Dak add 2 T. more water)
1 egg
2 cups all purpose flour AND 1 cup whole wheat flour
3/4 t.salt                             see next page>>>>>>>>
1/4 cup shortening
1/4 cup sugar
Place all ingredients in bread pan, select Dough setting and
press Start. When dough has risen long enough, the machine
will beep. Turn off bread machine, remove bread pan, and
turn out dough onto a floured countertop or cutting board.
Gently roll and shape the dough into a 12 inch rope. With a
sharp knife, divide dough into 8 pieces for hamburger buns
or 12 pieces for hot dog buns. Grease a baking sheet. Roll
pieces of dough into balls and flatten for hamburger buns or
shape into 6-inch rolls for hot dog buns. Place on prepared>
baking sheet. Cover and let rise in warm oven 10 to 15
mintes until almost doubled. (Hint:To warm oven slightly,
turn oven on Warm setting for 2 minutes, then turn it off
and place covered dough in oven to rise. Remove sheet fromn
oven to preheat.) Preheat oven to 400 F.Bake 12 to 15
minutes until golden brown. Remove from oven and cool on
racks. When ready to use split buns in half
horizontally.These will keep in a plastic bag in the freezer
for 3 to 4 weeks.
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-----mealmaster
Asparagus Roll Ups
1 can asparagus
1 loaf of bread (crusts removed and each slice flattened)
4 oz. bleu cheese
1 tsp. worchestershire sauce
1 beaten egg
8 oz. cream cheese
garlic powder, pepper to taste

Mix bleu cheese,worchestershire sauce, beaten egg, cream
cheese and seasonings.  Spread on bread - place an asparagus
spear on top and roll up.  Roll in melted butter and cut in
thirds.  Place on cookie sheet and bake for about 20 min.--
at 350 degrees.
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-----mealmaster
Bad Bad Leroy Brown
 4 cans Chopped Green Chili's  4 cans Chopped Black Olives
 4 ea Chopped Tomatoes, fresh  4 ea Chopped Green Onions
 4 tb Lemon juice              4 tb vinegar
 S/P to taste.  Mix/Serve with tortilla chips.
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-----mealmaster
Spinach Squares
1  cup milk
1 cup flour
3 beaten eggs
1/2 teas. baking powder
1 crushed clove garlic
1 pound peper jack cheese, shredded
2--10 oz. pkgs frozen chopped spinach--thawed and drained
1/4 cup butter
1/4 stick peperoni-chopped
1 -- 14 oz can black olives

Combine milk,flour, eggs , baking powder and garlic--mix
well-add spinach,cheese, olives and pepperoni.  Melt butter
in bottom of 9 x 12 pan. Pour spinach mixture into pan.. pat
down.. Bake at 350 of 30 minutes or til edges are brown.>>>
these can be eaten hot or warm..they cut easier the cooler
they are...
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-----mealmaster
HOT CHICKEN WINGS
Chicken Wings- 3# wings, 1/3 c soy sauce, 3 TBSP vinegar,3
TBSP honey, 3 TBSP br sugar, 1 1/2 tsp ginger,2 minced
cloves of garlic...end here for mild...for hot add 1 tsp
Cayenne and 1/4 tsp curry powder.  Stir together and put in
a zip lock bag.  Refrigerate over night.  Bake 375 for 55
minutes.  Enjoy!!

-----mealmaster
Layered Cheese and Pesto
Pesto filling (to follow)
1 8 oz pkg cream cheese
1 4 1/2 oz round Camembert or Brie cheese, rind removed
1/2 c whipping cream
Paprika (optional)
fresh basil
assorted crackers or French bread
Prepare the pesto filling. Set aside. Bring the cream cheese
and Camembert or Brie cheese to room temp. In a small mixer
bowl beat cheeses together with and electric mixer til
nearly smooth. In a small mixing bowl, beat the whipping
cream til soft peaks form (tips curl over) By hand, fold the
whipped cream into the cheese mixture. Line a 3 1/2x4 cup
mold with clear plastic wrap. Spread 1/4 of the cheese
mixture into prepared mold. Spread 1/3 of the Pesto filling
over the cheese mixture. Repeat the cheese and pesto layers
twice more. Spread remaining cheese mixture on the top.
Cover and chill serveral hours or overnight. Before serving,
invert the mold onto serving plate. Remove mold and
carefully peel off plastic wrap. Sprinkle with paprika, if
desired. Garnish with basil. Makes 3 1/3 cups
Pesto Filling
1 c snipped fresh basil, firmly packed
3/4 c grated Parmesan or Romano cheese
1/2 c snipped parsley, firmly packed
1/4 c pine nuts, walnuts or almonds
2 cloves garlic, quartered
1/3 c olive oil
In blender container or food processor bowl combine basil,
cheese, parsley, nuts and garlic. Cover and process with
serveral on/off turns till paste forms. (Stop machine
occasionally to scrape down sides.) With machine running
slowly, gradually add oil and process to the consistency of
soft butter. Makes about 1 cup
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-----mealmaster
Caramel Brie
1 15 oz. Brie                      2 T Butter
3/4 c firmly pack brown sugar      1/4 c light corn syrup
1 1/2 T flour                      1/4 c milk
1/2 c coarsely chopped pecans, toasted
Place Brie on a large serving plate.
Melt butter in saucepan; add brown sugar, corn syrup &
flour, stirring well. Bring to boil; reduce heat & simmer 5
min., stirring constantly. Remove from heat; cool to
lukewarm. Gradually stir in milk. Pour caramel over Brie,
allowing excess to drip down sides; sprinkle with pecans.
Serve w/fresh fruit.
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-----mealmaster
Thai Turkey Bites
1/4 c boiling water
3 T brown sugar
3 T lime or lemon juice
1 med cucumber, cut in half lenghtwise and cut into 1/4 inch
thick slices.
1/2 small onion, thinly sliced, halved and separated into
rings
1 red or green chili pepper, chopped fine
1 lb ground turkey  4 t fish or soy sauce
1 T red curry paste or 1 t chili powder and 1/2 t sesame
oil  For sauce: In a mixing bowl combined water, brown
sugar, and lime juice. Stir till brown sugar dissolves. Add
cucumber slices, onion, and chili pepper. Mix well. Cover
and chill up to 3 days. In a mixing bowl, combine ground
turkey, fish or soy sauce, and red curry paste. mix well.
Shape turkey mixture into 1-inch meatballs; flatten
slightly. Arrange meatballs in a microwave safe 8x8x2 inch
baking dish. Cover dish loosely with waxed paper. Micro-cook
on 100% power for 5 to 7 minutes or till done, turning
meatballs over and rotating dish a half-turn once. To serve,
place meatballs in a chafing dish over burner. Transfer
sauce to serving bowl. With a toothpick spear a cucumber
slice, then a meatball. Dip in sauce. Makes 25 to 30
meatballs. Meatballs maybe frozen.
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-----mealmaster
                SPICED NUTS
2 lbs. nuts (walnuts, pecans, almond, etc.)
1 1/2 C sugar
2 T cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
2 egg whites, beaten
Combine the seasonings in a bowl. Coat the nuts, a few at a
time, with the egg white. Drop the nuts into seasonings and
shake to coat all sides. Place nuts on a greased cookie
sheet and bake at 300 for 30 min.
Cool before serving.
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-----mealmaster
          Sugared'N Spiced Nuts
1 lb pecan or walnut halves      1/2 tsp. ground cloves
1 c. sugar                       1/2 tsp. salt
1/3 c. water                     1 1/2 tsp. vanilla
1 T. cinnamon
Heat oven to 275 F.  Grease cookie sheet.  Spread nuts on
prepared cookie sheet; bake 10 minutes.  In medium saucepan
combine sugar, water, cinnamon, cloves & salt.  Bring to
boil; continue cooking for 2 min., stirring occasionally.
Remove from heat; stir in vanilla and nuts.  Using slotted
spoon, remove nuts to foil or waxed paper.  Separate with
forks; let dry.  Store in airtight container in dry place.
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-----mealmaster
Peking Pecans:
6 Tbsp unsalted butter or margarine
4 C (1 lb) pecan halves
2 Tbsp Kikkoman Soy Sauce
1/4 to 1/2 tsp ground black pepper, to taste
Preheat oven to 300 degrees.  Melt butter or margarine ina
large shallow ovenproof pan, such as a jelly roll sheet or
roasting pan.  Add the pecans and toss to coat thoroughly.
Roast them in the oven for 15 minutes, stirring once or
twice during the cooking to prevent burning.  Allow to cool
for a minute or two, then toss with the soy sauce, and
pepper to taste.  Serve at room temperature or slightly
warm.  Store in refrigerator.
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-----mealmaster
 Oriental meatballs:
1 1/2 lbs. ground beef
3/4 c. finely chopped water chestnuts
2 T. grated onion
1/4 c. dry bread crumbs
1 egg
salt & pepper to taste

Make meatballs. Bake at 450 deg. for 10 min. Chill. Then
make sauce:
1/4 c. soy sauce
1/2 c. pineapple juice
1/2 c. dry sherry
2 T. brown sugar
1/4 t. ground ginger
1 T. cornstarch
1/3 c. chicken broth

Mix first 5 sauce ingredients. Add meatballs, & simmer 15
min. Mix cornstarch & chicken broth, add to the meatball
mixture, & simmer til thick.
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-----mealmaster
                 Swedish Meatballs
2 pounds finely ground beef
4 Tbsp finely chopped onions
2 eggs , beaten
1 cup fine dry bread crumbs
1 & 1/3 cups milk
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. allspice
1/2 tsp. nutmeg
2 tsp. brown sugar
1/2 cup flour
1/2 cup butter
2 cups beef bouillon
4 Tbsp. caraway seeds
in a large bowl combine all ingredients except flour,
butter and bouillon.. mix well..Use a teaspoon to form
balls. In frying pan cook meatballs in butter until evenly
brown. remove from pan. add bouillon to pan. combine 2 Tbsp.
flour with 1/2 cup water. Add to pan, stirring constantly
until thick. return meatballs to pan.. Cover and cook slowly
for 20 minutes.. Serve immediately with toothpicks.
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-----mealmaster
Crab Ragoon
1 pkg. (3 oz) cream cheese, softened
2 oz. crab meat, minced
1/4 tsp. salt
1/8 tsp. white pepper
1/4 tsp. minced green onion (white part only)
pinch minced garlic
pinch minced ginger
sesame oil
24 wonton wrappers
2-3 cups vegetable oil for deep-frying

Preparation:
1.  In medium bowl, combine cream cheese with crab meat,
salt, white pepper, green onion, garlic, ginger and sesame
oil; mix well.  Refrigerate for 30 minutes.
2.  Place 1 heaping tsp. filling in center of each wrapper;
moisten edges with water.  Fold bottom half over filling.
Hold between thumbs and index fingers along fold; push
together to form flowers with petals.

To Cook:
1.  Heat oil in wok to 350 degrees.  Deep fry 5-6 at a time
until puffy and golden brown.  Remove with strainer or
slotted spoon; drain on paper towels.
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-----mealmaster
                          ARMADILLO EGGS
  1/2  lb. monterey jack cheese
   1/2  lb. sharp cheddar cheese
 1/2  lb. hot pork sausage, uncooked (Jimmy Dean's is
best)
1 1/2  C. Buttermilk Bisquick Mix
     1  egg - for dipping before batter
     1  pkg. Shake n Bake for pork
20 to 30 whole jalepeno peppers

  Slice peppers lengthwise and scrape out all seeds.( WEAR
GLOVES!!) Try to keep both halves of peppers near each other
as you have to put them back together later. Mix: bisquick,
sausage and cheddar cheese Stuff each pepper half with the
Monterrey Jack cheese  and stick back together.

  Grab a handful of bisquick mix and mold it around the
pepper in the shape of an elongated egg. Dip "armadillo egg"
in beaten egg and roll it in the shake n bake to coat
evenly.
  Bake on cookie sheet at 350 degrees for 25 minutes or
until crisp. I perfer to bake mine on a broiler pan rack so
the grease can drain to the bottom.
Note: You can experiment with this recipe if you like;
adding a little more or a little less of this or that. It's
crunchy and when you bite into it you get a juicy taste of
cheese and pepper. And it's not red hot since the seeds are
gone.
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-----mealmaster
No-Bake Turkey pate
1/3 c light raisins, finely chopped
2 T hot water
1 1/2 lbs ground raw turkey
5 green onions, chopped
1/4 c sesame paste (tahini)
3 T dry sherry or apple juice
1/4 t ground allspice
dash pepper Asst. crackers and sliced bread
Soak raisins in hot water; set aside. In a skillet cook
turkey and green onion til turkey is brown; drain. Place
meat mixture in a blender or food processor bowl with the
sesame paste, sherry, allspice, salt and pepper. Cover;
blend until smooth. Stir in Undrained raisins. Line a 3 1/2
c ring mold with clear plastic wrap. Using a spoon, pack
mixture into mold. Cover and chill. To serve, unmold onto a
plate lined with Boston lettuce. Discard plastic wrap. Fill
center of ring with carrot and zucchini curls and radish
roses, if desired. Makes 3 Cups
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-----mealmaster
*********** Brandied Crab Pate***************
8 oz fresh or frozen whitefish fillets
1 6oz pkg frozen crabmeat, thawed and drained(please use
fresh if you can)
2 beaten eggs
1/2 c light cream or milk
1/4 c finely chopped green onion
3 T brandy
1 T snipped parsley
1/2 t salt
1/4 t dried tarragon, crushed
1/4 t pepper
lettuce leaves and crackers
Place fish in a greased saucepan. Add enough water to cover.
Bring to boiling; reduce heat. Simmer, covered, 4 to 6 mins
or till fish flakes easily. Drain well. In a bowl combine
fish and crabmeat. Reserve 1/4 c of the mixture for garnish.
Finely flake remaining mixture. Add eggs, cream, onion,
brandy, parsley, salt, tarragon, and pepper. Beat on medium
speed of electric mixture till blended. Spoon mixture into a
generoulsly greased 7 1/2x3 1/2x 2-inch loaf pan. Bake at
350F for 40 to 45 minutes. Cool on wire rack. Cover; chill.
Unmold onto lettuce-lined platter. Garnish with reserved
seafood and parsley sprigs. Serve with crackers. Makes 16
servings
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-----mealmaster
                 Crab Stuffed Mushrooms
4 T. butter                           1 c. minced onion
1 c. minced celery                    1/2 c. vermouth
2 T. crab                            1 1/2 c. coarse crumbs
2 T. basil                            1/2 c. parmesan
8 oz. cream cheese                    4 oz. mayo
 24 large mushrooms cleaned and slightly hollowed out
Directions:
Saute onion and celery until slightly crisp-tender or to
preference.
Deglaze the pan with vermouth and cook until alcohol has
evaporated.
Meanwhile combine the rest of the ingredients in a large
bowl and add the onion and celery mixture after it has
cooled.
Stuff mushrooms and place on an ungreased cookie sheet.
Bake at 350 until cheeses melt and tops are brown.
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-----mealmaster
Coca Cola Ham
Old Fashioned Bone-in Ham

1 10-lb. precooked (not cured or canned) ham
6 c. Coca Cola
1 Tbl. dry mustard
2 Tbl. prepared mustard
1 c. dark brown sugar
2 c. fine dry bread crumbs

Preheat oven to 325'.

Place ham fat side down in a shallow pan.  Pour Coca cola
into pan to 1/2" deep.  Bake 2-3 hrs. or until easily
pierced with a fork, basting with Coca Cola every 15-20
minutes (center of ham will read 140' on meat thermometer.)
 Cut away rind and fat.  Combine sugar, mustards, bread
crumbs, and enough of the Coke to form a thick paste.  Place
ham on roasting rack in pan and pat all over with paste.
Add the rest of the Coke to bottom of the pan.  Increase to
375' for 45 minutes longer, basting every 10-15 minutes,
until sugar-mustard paste has melted into a dark, mahogany
glaze.  Let stand at room temperature 30 minutes before
slicing.
-----
     Title: A NORWEGIAN COFFEE CAKE  "KRINGLAS",
Categories: Cakes, Brunch, Ethnic
  Servings:  1

           -CONRAD FEIERABEND (TSNC45A)
    1/2 c  MARGARINE.
      1 c  SUGAR.
      1 ts VANILLA.
      1    EGG.
      1 c  BUTTERMILK.
      1 ts SODA.
      3 c  FLOUR.
  2 1/2 ts BAKING POWDER.
      1 ts SALT.

Try mixing Vanilla and egg  beat until mixed. Add the
Buttermilk and the Soda; (I have used 7up) and sift
the dry ingredients into this. add the rest of the
ingredients, mix well. Put the container into the
refrigerator chill over night. Take out and roll small
pieces of the dough into long strips, then form them
into a figure eight,(like a pretzel) put them back
into the Refrigerator for about an hour, when they
have raised to approximately what looks to be the
right hight. Bake in a 450 deg pre-heated oven for
approximately 6 to 8 minutes, ( May vary with the
weather so keep an eye on them).But they should be a
light brown before you remove them. Refrigeration is
one of the keys of "KRINGLA" making. They must be
refrigerated in order for them to get the flavor, you
could bake them without refrigeration but you lose a
lot of the flavor. You can also use.

A:  OATMEAL. B: RAISINS. C: WHOLE WHEAT.

You can fill them with your favorite filling, Cream
Cheese, Jelly, ETC. you don't need eggs or yeast. They
are not too sweet, and definitely not Boring like a
bagel, (Sorry Bagel lovers, VBG). It is a coffee Bread
not like Muffins, which are too sweet, and also do not
have too many calories. This recipe came from a fella
from the town of LOS OSOS CA He is a out of work
Carpenter who started baking and selling these
wonderful Rolls, He said that this is an original
recipe that he got from his grandmother, (Yea for the
Grandmas). Ive tried Nuts, and love the cream Cheese
one, You could even use Custard Filling, Ive also used
Different flavored oils like Pure orange oil,
Butterscotch, several Berries types. and they turned
out just great. Hope you enjoy them. Formatted by
Elaine Radis

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-----mealmaster
 Magic Chocolate Pie
Categories: Desserts, Pies
Servings: 6

1 ea 8" baked pie crust     1 can Eagle Brand Condensed Milk
2 oz baking chocolate       1/2 c hot water
1/4 t salt                  1/2 t vanilla
1/2 c heavy cream, whipped
Melt chocolate with milk and salt in double boiler.  Stir
constantly over boiling water until very thick.  Gradually
stir in water, keeping smooth, continue cooking, stirring
often until mixture thickens.  Remove from heat.  Stir in
vanilla.  Pour into shell.  Cool at room temperature 1/2
hour.  Refrigerate at least 3 hours.  Garnish with whipped
cream just before serving.


 -----Mealmaster
Title: Overnight Turkey Chili (no beans)
Categories: Main Dish, Poultry
4
2          turkey thighs, skinned,
           -boned and cubed
8       oz sliced tomatoes, undrained
2          green peppers, seeded
           -and chopped
3          peppers, jalepeno, chopped
           -or 1 T chili powder
1          onion, chopped
1          garlic, clove, minced
1/4     c  cilantro leaves, chopped, fresh
1       tb cocoa powder, plain
2       ts cumin seeds
           -or 1/2 t ground cumin
1/4     ts cinnamon
Combine ingredients in a crock pot. Cover and cook for 14 to
16 hrs at low heat. Note: double the recipe to make 8
servings, and freeeze extras in single serving portions if
desired.  295 calories each
-----
 -----Mealmaster
Title: Overnight Turkey Chili (no beans)
Categories: Main Dish, Poultry
4
2          turkey thighs, skinned,
           -boned and cubed
8       oz sliced tomatoes, undrained
2          green peppers, seeded
           -and chopped
3          peppers, jalepeno, chopped
           -or 1 T chili powder
1          onion, chopped
1          garlic, clove, minced
1/4     c  cilantro leaves, chopped, fresh
1       tb cocoa powder, plain
2       ts cumin seeds
           -or 1/2 t ground cumin
1/4     ts cinnamon
Combine ingredients in a crock pot. Cover and cook for 14 to
16 hrs at low heat. Note: double the recipe to make 8
servings, and freeeze extras in single serving portions if
desired.  295 calories each
-----
-----Mealmaster
Title: Overnight Turkey Chili (no beans)
Categories: Main Dish, Poultry
Servings: 4
2          turkey thighs, skinned,
           -boned and cubed
8       oz sliced tomatoes, undrained
2          green peppers, seeded
           -and chopped
3          peppers, jalepeno, chopped
           -or 1 T chili powder
1          onion, chopped
1          garlic, clove, minced
1/4     c  cilantro leaves, chopped, fresh
1       tb cocoa powder, plain
2       ts cumin seeds
           -or 1/2 t ground cumin
1/4     ts cinnamon
Combine ingredients in a crock pot. Cover and cook for 14 to
16 hrs at low heat. Note: double the recipe to make 8
servings, and freeeze extras in single serving portions if
desired.  295 calories each
-----
-----------Meal-Master
Title: Overnight Turkey Chili (no beans)
Categories: Main Dish, Poultry
Servings: 4
2          turkey thighs, skinned,
           -boned and cubed
8       oz sliced tomatoes, undrained
2          green peppers, seeded
           -and chopped
3          peppers, jalepeno, chopped
           -or 1 T chili powder
1          onion, chopped
1          garlic, clove, minced
1/4     c  cilantro leaves, chopped, fresh
1       tb cocoa powder, plain
2       ts cumin seeds
           -or 1/2 t ground cumin
1/4     ts cinnamon
Combine ingredients in a crock pot. Cover and cook for 14 to
16 hrs at low heat. Note: double the recipe to make 8
servings, and freeeze extras in single serving portions if
desired.  295 calories each
------------
 -------MealMaster
Title: Monterey Rice
Categories: Rice, Side Dish, Mexican
Servings: 4

1     c    raw rice
        salt to taste
2     c     dairy sour cream
6    oz green Ortega Chilies,
        -chopped
1/2     lb jack cheese, grated
1/2     lb cheddar cheese, grated
1     T     butter

Reserve 1/4 c jack cheese and 1/4 c cheddar cheese. Cook
rice according to pkg directions. Drain. In buttered
casserole, layer rice, sour cream, chilies, and cheese. Dot
with butter and sprinkle reserved mixed cheeses over the top
Bake at 350F for 30 to 40 mins. May be frozen.
--------
 ---------- Pro-Exchange format from Meal-Master (tm) v6.31
     Title: Mocha Cookies
Categories: Desserts Cookies
  Servings: 36
    1/2 c  Butter
    3/4 c  Sugar
    1/4 c  Packed brown sugar
      1 ea Egg
  1 1/2 c  Flour
      2 T  In. coff. powder No crystals
      1 t  Baking powder
    1/2 t  Salt
    1/2 t  Cinnamon
      2 t  Vanilla
      1 c  Finely chopped walnuts
     12 oz Semi-sweet chocolate chips

1. Preheat oven to 350. Cream butter. Add both sugars
and beat well. Add egg and mix well. Add flour, coffee
powder, baking powder, salt, cinnamon, vanilla, and
1/2 c walnuts. Mix well. Wrap dough in wax paper and
chill thouroughly in refrigerator (at least two
hours).
2. Remove dough from refrigerator. Using rounded
teaspoonfuls of dough, shape into balls using palms of
hands and place 2 inches apart on an ungreased cookie
sheet. Bake 12-15 minutes.
3. Remove cookie sheet from oven and working quickly
place 3-4 chocolate chips in the center of each hot
cookie. When chocolate has softened, spread over top
and sprinkle with balance of walnuts. Remove to wire
rack and cool.
from: _Cookiemania_

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 ---------- Recipe via Meal-Master (tm) v7.02 (*P )
     Title: Y.O.D's. ONION-BURGER
Categories: Sandwiches, Beef
  Servings:  4

      1 lb Extra lean hamburger
      1 lg Onion, thinly sliced
      1 tb Canola oil
      2 tb Water
      1 ts Lawry's chili seasoning mix
      1    Can or bottle of beer
      4    Hamburger buns

Place canola oil in saucepan. Add onions and cook
until soft. Add 2 Tbs. water and 1 ts. Lawry's chili
seasoning mix. Cook stirring occasionally until very
soft, 10 to 15 minutes. Divide hamburger into 4
patties and drink beer while grilling hamburgers.
Place burgers in buns, pile on the onions and enjoy.

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---------- Recipe via Meal-Master (tm) v7.02 (*P)
     Title: OLD ENGLISH SHERRY CHEESE PUFFS***FJVS25A
Categories: Medieval, Holidays, Xmas, Appetizers,
Cheese/eggs
Servings:  6

    1/2 c  Water
    1/4 ts Salt
    1/4 c  Margarine or Butter
      1 tb Sherry
    1/2 c  All-Purpose Flour
      2    Eggs
           5 oz. Jar Old English*
--------------------------FILLING--------------------------
      1 pk 3-oz. Cream Cheese, Softened
      1 tb Chopped Stuffed Green Olives
      2 ts Sherry

*INGREDIENT LIST SHOULD READ: 1 5-oz. Jar Old English
(sharp) pasteurized process cheese spread, softened.

Heat oven to 400 degrees F. Grease cookie sheet. In
med. saucepan, heat water, salt and margarine to
boiling. Add flour and sherry, stirring constantly,
until mixture forms ball and leaves sides of pan.
Remove from heat; blend in 1/4 cup cheese spread. Add
eggs, one at a time, beating well after each addition.
Mixture will be smooth and glossy. Drop dough by
teaspoonfuls onto prepared cookie sheet. Bake at 400
degrees F for 15-20 mins. until puffed and golden
brown. Remove from cookie sheets. Cool slightly; make
small slit in side of puffs to release steam and
prevent sogginess. Cool completely.

In small bowl, combine remaining cheese spread, olives
and sherry; blend until smooth and fluffy. Slit puffs;
remove any soft filaments of dough. Fill with scant
teaspoonfuls of cheese mixture. Makes 18 appetizer
puffs.

A wonderful holiday appetizer including a rich cheese
puff pastry.

I have never tried this recipe. It comes from my
"Pillsbury Festive Holiday Recipes" cookbook, Classic
#13. Marilyn Sultar

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---------- Recipe via Meal-Master (tm) v7.02 (*P)
     Title: CRISP GERMAN MEATBALLS
Categories: Meats
  Servings:  1

    1/2 lb Grd pork sausage
    1/4 c  Onion, chopped
      1 cn 16 0z saurkraut, drain & chopped
      2 tb Breadcrumbs,dry & fine
      1 pk Cream cheese, soften
      2 tb Parsley
      1 ts Prepared mustard
    1/4 ts Garlic salt
    1/8 ts Pepper
      1 c  Mayo
    1/4 c  Prepared mustard
      2 x  Eggs
    1/4 c  Milk
    1/2 c  Flour
      1 c  Breadcrumbs, fine
           Veg. oil

Combine sausage & onion in  a lg pan; cook til sausage
is browned, stirring for it to crumble. Drain well.   Stir
in kraut & 2 T breadcrumbs. Combine c. cheese &   next 4
ingredients in lg bowl; add sausage mixture,
stirring well. Cover & let stand for 2 hrs. Combine   mayo
& mustard; set aside. Combine eggs & milk in sm bowl; set
aside. Shape sausage mixture into 3/4"   balls; roll in
flour. Dip each ball in reserved egg   mixture;roll balls in
1 c breadcrumbs. Pour oil to a   depth os 2" into d, oven;
heat to 375 deg. Fry, a few   at a time, 2 min or til golden
brown. Drain on paper   towel. Serve with mayo mixture.
Yields 5 doz

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