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PRODIGY(R) interactive personal service 12/05/92 8:08 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/02 8:01 AM TO: LISA HLAVATY (FDGN81A) FROM: LISA CRAWLEY (TSPN00B) SUBJECT: LISA'S R'S TO DL ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: Pork Chops A La Jenni Fdgn81a Categories: Main dish, Meats, Pork Servings: 6 14 pork chops; sliced 1/4" thic salt, pepper flour 1/2 c butter 1 cn cream of mushroom soup 1/2 c parmesan cheese;grated paprika Season pork chops with salt and pepper. Dip chops into flour and shake off excess. Brown chops on both sides in butter in a large skillet. Place chops in overlapping rows in a shallow casserole. Spoon pan drippings over chops. Spread mushroom soup over chops. Sprinkle with parmesan cheese and paprika. Bake covered in a preheated 350 oven 15 to 20 minutes. LISA HLAVATY FDGN81A ----- ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: Short Ribs Fdgn81a Categories: Beef, Main dish, Camping Servings: 4 3 lb beef short ribs 1/3 c flour 1 ts salt 3/4 ts black pepper 2 tb vegetable shortening 1 c onions; sliced 1 cl garlic; minced or pressed 1 c hot water 1 bay leaf 2 tb brown sugar; packed 1/4 c vinegar 2 tb soy sauce 1 green pepper;cut into rings flour PRODIGY(R) interactive personal service 12/05/92 8:08 AM Wipe meat with a damp cloth. Trim off excess fat. Combine flour, salt and black pepper. Dredge meat in mixture to coat completely. Heat shortening in large skillet. Brown ribs on> all sides. Remove to a casserole with cover. Saute onions and garlic in skillet until golden. Spoon over ribs. Combine water, bay leaf, brown sugar, vinegar and soy sauce. Pour over ribs. Cover. Bake at 350 for 1 3/4 hours. Add green pepper rings. Cook 15 to 20 minutes longer or until meat is tender. Remove cooked ribs and vegetables to a serving platter. Skim fat off drippings. Thicken with a little flour if desired. Spoon drippings over meat and vegetables. *recipe may be halved or doubled. For 8 servings, use 1 1/2 cups hot water. LISA HLAVATY FDGN81A ----- PRODIGY(R) interactive personal service 12/05/92 8:09 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/03 7:34 PM TO: LISA HLAVATY (FDGN81A) FROM: LISA CRAWLEY (TSPN00B) SUBJECT: LISA'S R'S TO DL Did I give you this one? ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: Pork Chops Fdgn81a Categories: Main dish, Meats, Pork Servings: 4 4 pork chops salt and pepper 1/2 c water 2/3 c ketchup 2 tb green onion; chopped 1/2 c mushrooms; sliced 1/3 c green pepper; sliced 1/4 c tabasco sauce 1 tb worcestershire sauce 1 ts granulated sugar; optional In a large iron skillet, brown pork chops on both sides until golden brown, about 4 minutes per side. Sprinkle with salt and pepper. To the pan, add water. Spread ketchup on top of chops. Add green onion, mushrooms, green pepper, tabasco sauce,worcestershire sauce and sugar, if used. Bring to a boil. Cover. Reduce heat. Simmer 45 to 50 minutes until chops are fork tender. Taste. Adjust seasonings, if necessary. Serve immediately. LISA HLAVATY FDGN81A ----- I can't find your cajun shrimp. Robbie may have it as everything in the South has to have some kind of red powder spread on top before they consider it edible!!!1 Robbie-- you out there??? This poor girl is looking for her Cajun Shrimp---dig deep! Meanwhile, I'm off to post some awful okra for a friend I'm forever indebted to... RSVP: Recipes Shared Very Proudly! Lisa/aka Teaspoon/Cedar Rapids, IA. PRODIGY(R) interactive personal service 12/05/92 8:09 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 3:39 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE here they come NOODNICK!!! There should be 33 or them... ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE BANANA CREAM Categories: Desserts, Bisquick Servings: 8 JAN CARGILL (VHPK03A) Ingredients 1 c Milk 1/3 c Margarine, melted 1 ts Vanilla 3 Eggs 1 1/2 c Sugar 1/2 c Bisquick 2 Bananas, sliced 1 c Whipping cream, chilled 2 tb Sugar, confectionary Heat oven to 350 deg. Grease 9 in. pie plate. Place milk, margarine, vanilla, eggs, sugar and Bisquick in blender and blend for 30 seconds. Pour into plate. Bake about 30 min. Arrange bananas on pie. Beat whipping cream and powdered sugar until stiff. Spread over top of pie, covering bananas. Suggestion: Slice bananas after pie is baked and just before covering with whipped cream.) ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:34 pm PRODIGY(R) interactive personal service 12/05/92 8:09 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 3:39 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE HAM PIE Categories: Main dish, Bisquick Servings: 6 * LISA CRAWLEY * TSPN00B 2 c Ham,smoked fully cooked, cut 1 c Swiss cheese,shredded 1/3 c Onion, chopped 2 c Milk 4 Eggs 1 c Bisquick baking mix 1/8 ts Pepper GREASE pie plate. Sprinkle ham, cheese and onion in pie plate. BEAT remaining ingred. 15 sec. in blender on high speed. Pour into pie plate. BAKE 35-40 min. at 400 or til knife inserted comes out clean. Cool 5 min. 6 servings. May substitute 12 slices bacon, crisply cooked and crumbled. ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:34 pm PRODIGY(R) interactive personal service 12/05/92 8:10 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 3:39 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE HERBS 'N ONION PIE Categories: Bisquick, Main dish, Pies Servings: 6 LISA CRAWLEY (TSPN00B) 3 Onions;sliced thin-sep.rings 1/4 c Butter 1/2 lb Bacon;crisp fried/crumbled 1 1/4 c Milk 2 ts Worcestershire 3 Eggs 1 c Bisquick 1/4 ts Dried savory leaves 1/4 ts Dried basil leaves 1/4 ts Dried parsley leaves Heat oven to 400. Grease a 9" pie plate. Cook onions in butter in 10" skillet, stirring frequently, til onions are softened. Arrange half of the onions evenly in pie plate; sprinkle with half of the bacon. Top with remaining onions and bacon. Place milk, Worcestershire sauce, eggs and baking mix in blender container. Cover and blend on high 15 sec. Pour into plate. Mix herbs in small bowl; crush slightly. Sprinkle evenly over milk mixture. Bake until knife inserted in center comes out clean, about 35 min. FOR 2 SERVINGS: Grease 2 10 oz custard cups. Decrease onions to 1, butter to 2 tb., bacon to 4 slices, milk to 1/2 c., Worcestershire sauce to 1/2 tsp, eggs to 1, Bisquick to to 1/4 c. and herbs to a pinch of each. Bake 10 min. HIGH ALT>Grease 10" pie plate. Cook onions til softend, 6-7 min. Bake 30-35 min. For 2 servings, bake 20-25 min. FROM BISQUICK RECIPE CLUB TSPN00B ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:35 pm PRODIGY(R) interactive personal service 12/05/92 8:10 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 3:39 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE TUNA PIE Categories: Bisquick, Seafood, Main dish Servings: 8 LISA CRAWLEY (TSPN00B) 6 1/2 oz Tuna; drained 1 c Sharp Am. Cheese; shredded 3 oz Cream cheese; cut up 1/4 c Green onions; sliced 2 oz Pimiento; chopped;drained 2 c Milk 1 c Bisquick 4 Eggs 3/4 ts Salt 1 ds Nutmeg Heat oven to 400. Grease pie plate, 10 x 1 1/2". Mix tuna, cheeses, onions and pimiento in plate. Beat trmaining ingred. 15 sec. in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35-40 minutes. Cool 5 minutes. Serve with sliced tomatoes. Serves 6-8. VARIATIONS: Seafood pie: Substitute 1 pkg (6 oz.) frozen crabmeat or shrimp, thawed, drained, for the tuna. HIGH ALTITUDE: Bake 45-50 minutes. FROM: BISQUICK RECIPE CLUB. LISA CRAWLEY TSPN00B ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:36 pm PRODIGY(R) interactive personal service 12/05/92 8:10 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 3:39 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE CHERRY PIE Categories: Bisquick, Desserts, Fruits Servings: 8 LISA CRAWLEY (TSPN00B) 1 c Milk 2 tb Margarine or butter;softened 1/4 ts Almond extract 2 Eggs 1/2 c Bisquick 1/4 c Sugar 21 oz Cherry pie filling -------------------------STREUSEL------------------------- 2 tb Margarine; firm 1/2 c Bisquick 1/2 c Brown sugar; packed 1/2 ts Gr. cinnamon Heat oven to 400. Grease pie plate, 10 x 1 1/2". Beat all ingred. except pie filling and Streusel until smooth, 15 sec. in blender on high or 1 min. with hand beater. Pour into plate. Spoon pie filling evenly over top. Bake 25 min. Top with Streusel. Bake until streusel is brown, about 10 min. longer. Cool; refrig. any remaining pie. STREUSEL: Cut margarine into Bisquick, brown sugar and cinnamon until crumbly. FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:36 pm PRODIGY(R) interactive personal service 12/05/92 8:10 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 3:39 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE CHEDDAR AND BROCCOLI APPETIZERS Categories: Bisquick, Appetizers, Dairy, Vegetables Servings: 30 LISA CRAWLEY (TSPN00B) 10 oz Frozen chopped broccoli* 8 oz Whole kernal corn; drained 1/4 c Onion; chopped 1/2 c Walnuts; coarsely chopped 1/2 c Milk 1/4 c Butter; melted 2 Eggs 1/2 c Bisquick 1/4 ts Garlic salt 1 c Cheddar cheese; shredded *Thaw and drain the broccoli. Heat oven to 375. Grease a 9x9x2" pan. Mix broccoli, corn, onion and walnuts. Place in pan. Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min. with electric mixer on high. Pour evenly into pan. Bake until knife inserted in center comes out clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30 appetizers. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:37 pm PRODIGY(R) interactive personal service 12/05/92 8:11 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 3:39 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE BEEF AND TOMATOE PIE Categories: Bisquick, Beef, Main dish Servings: 8 LISA CRAWLEY (TSPN00B) 3 c Beef; cooked; cut bite-size 1 c Onion; chopped 1 c Celery; thinly sliced 3 Tomatoes; coarsely chopped 1 1/2 c Swiss cheese; shredded 2 1/4 c Milk 1/4 c Butter; melted 5 Eggs 1 1/4 c Bisquick 1/2 ts Garlic salt Heat oven to 350. Grease a 13x9x2" baking dish. Layer beef, onion, celery, tomatoes and cheese in dish. Beat remaining ingred. til smooth, 15 sec. in blender on high or 1 min. with electric mixer on high. Pour into dish. Bake until knife insertted in center comes out clean, 40-50 minutes. Cool 5 minutes. Garnish with parsley sprigs if desired. Serves: 8-10. High Alt.- Bake 70-75 minutes. From: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:38 pm PRODIGY(R) interactive personal service 12/05/92 8:11 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 3:39 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE LASAGNE PIE Categories: Beef, Bisquick, Dairy, Pies, Main dish Servings: 6 LISA CRAWLEY (TSPN00B) 1/2 c Sm. curd creamed cot. cheese 1/2 c Parmesan cheese; grated 1 lb Gr. beef; cooked; drained 2 c Mozzarella; shredded 1 ts Oregano 1/2 ts Basil 6 oz Tomatoe paste 1 c Milk 2/3 c Bisquick 1/2 ts Salt 1/4 ts Pepper Fresh parsley; chopped Preheat oven to 400. Grease pie plate, 10x1 1/2", or sq. baking dish-8x8". Layer cottage cheese and Parmesan cheese in pie plate. Mix cooked beef, 1 c. of mozzarella, the oregano, basil and tomato paste; spoon evenly over the top. Beat milk, eggs, baking mix, salt and pepper 15 sec. in blender on high speed, 1 min. with wire whisk or hand beater or til smooth. Pour in to pie plate. Bake 30-35 min. or til knife inserted in center comes out clean. Sprinkle with remaining cheese. Return to oven 1-2 min. or til cheese is melted. Cool 5 min. Sprinkle with parsley. 1/2 recipe: Use 1 qt. square or round casserole. Divide ingred. amts in half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or hand beater and first bake time to 25-30 min. HIGH ALT: no adj. necessary. For 1/2 pie, use 1 1/2 qt. round or 1 qt. square. Bake 30-35 minutes. PRODIGY(R) interactive personal service 12/05/92 8:11 AM FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:38 pm PRODIGY(R) interactive personal service 12/05/92 8:11 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 3:39 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE PIZZA PIE Categories: Bisquick, Dairy, Main dish, Pies Servings: 6 LISA CRAWLEY (TSPN00B) 2/3 c Onion; chopped 1/3 c Parmesan; grated 1 1/2 c Milk 3 Eggs 3/4 c Bisquick 1 c Prepared pizza sauce 1/4 c Parmesan; grated 3 1/2 oz Pepperoni; sliced 1/3 c Onion; chopped 1/2 c Green pepper; chopped 1 1/2 c Mozzarella; shredded Heat oven to 425. Grease pie plate, 10 x 1 1/2" Sprinkle 2/3 c. onion and 1/3 c. Parmesan cheese in pie plate. Beat milk, eggs and bisquick 15 sec. in blender on high. Pour into pie plate. Bake 20 min. Spread pizza sauce over top. Top with remaining ingred. Bake 15-20 min. or til cheese is light brown. Cool 5 min. For 1/2 recipe: Use 1 qt. square or round casserole. Decrease Parmesan cheese to 2 tb., eggs to 2 and baking mix to 1/2 c. Divide remaining ingred. amts in half. Decrease beat time to 10 sec. and second baking time to 10-15 min. HIGH ALT>For 1/2 recipe: use 1 1/2 qt round or 1 qt. square casserole. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:39 pm PRODIGY(R) interactive personal service 12/05/92 8:11 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 3:39 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE PUMPKIN PIE Categories: Pies, Desserts, Bisquick, Dairy Servings: 8 LISA CRAWLEY (TSPN00B) 16 oz Pumpkin 12 oz Evaporated milk 2 tb Butter; softened 2 Eggs 3/4 c Sugar 1/2 c Bisquick 2 1/2 ts Pumpkin pie spice 2 ts Vanilla Heat oven to 350. Grease pie plate, 10x1 1/2". Beat all ingred. in blender on high until smooth. Pour into pie plate. Bake 50-55 minutes or til knife inserted comes out clean. HIGH ALT: Bake about 55 minutes. ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:40 pm PRODIGY(R) interactive personal service 12/05/92 8:12 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 3:39 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE COCONUT PIE Categories: Bisquick, Dairy, Desserts, Pies Servings: 8 LISA CRAWLEY (TSPN00B) 2 c Milk 3/4 c Sugar 1/2 c Bisquick 1/4 c Butter 4 Eggs 1 1/2 ts Vanilla 1 c Flaked or shredded coconut Heat oven to 350. Grease pie plate, 9" or 10". Place all ingred. in blender and blend on high. Pour in pie plate. Bake 50-55 min. or til golden brown and knife inserted comes out clean. HIGH ALT: bake about 55 minutes. FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:40 pm PRODIGY(R) interactive personal service 12/05/92 8:12 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 3:47 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE VEGETABLE PIE Categories: Bisquick, Dairy, Main dish, Pies, Vegetables Servings: 6 LISA CRAWLEY (TSPN00B) 2 c Fresh broccoli or caulif.* 1/2 c Onion; chopped 1/2 c Green pepper; chopped 1 c Cheddar cheese; shredded 1 1/2 c Milk 3/4 c Bisquick 3 Eggs 1 ts Salt 1/4 ts Pepper *Slice the cauliflower or chop the broccoli. 1 ten oz. pkg of frozen of either one can be used in the recipe in place of fresh, thawed and drained, but do not cook first! Heat oven to 400. Lightly grease l0" pie plate. Heat 1 inch salted water (1/2 tsp salt to 1 c. water) to boiling. Add broccoli. Cover and heat to boiling. Cook until almost thender, about 5 minutes; drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingred. til smooth, 15 sec. in blender on high speed. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35-40 min. Let stand 5 min. before cutting. Refrigerate any leftovers. HIGH ALT>Cook fresh broccoli or cauliflower about 7 min. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:41 pm PRODIGY(R) interactive personal service 12/05/92 8:12 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 3:47 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE SEAFOOD PIE Categories: Bisquick, Pies, Seafood, Dairy, Main dish Servings: 6 LISA CRAWLEY (TSPN00B) 6 oz Frozen crab or shrimp* 1 c Sharp Am. cheese; shredded 3 oz Cream cheese; in 1/4" cubes 1/4 c Green onions; thinly sliced 2 c Milk 1 c Bisquick 4 Eggs 3/4 ts Salt 1 ds Nutmeg *Thaw and drain. 6 oz. can crab or 4 1/2 oz shrimp, well rinsed and drained, can be substituted for the frozen crabmeat or shrimp. 1 6oz can of tuna, drained, for the crabmeat may be used. Heat oven to 400. Lightly grease 10" pie plate. Mix crabmeat, cheeses and onions in pie plate. Beat remaining ingred. until smooth, 15 sec. in blender on ghigh speed. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35-40 min. Let stand 5 min. before cutting. Refrig. any remaining pie. Makes 6-8 servings. HIGH ALT> Bake 45-50 min. FROM: Bisquick Recipe Club LISA CRAWLEY TSPN00B ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:42 pm PRODIGY(R) interactive personal service 12/05/92 8:12 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 3:47 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE CHERRY-CUSTARD PIE Categories: Bisquick, Dairy, Desserts, Fruits, Pies Servings: 8 LISA CRAWLEY (TSPN00B) 21 oz Cherry pie filling 1 1/2 c Milk 1/4 c Butter; softened 1 1/2 ts Vanilla 4 Eggs 3/4 c Sugar 1/2 c Bisquick Heat oven to 400. Grease 10" pie plate. Drain pie filling, reserving syrup. Beat all ingred. except cherries and reserved syrup til smooth, 15 sec. in blender on high. Pour into plate. Spoon cherries evenly over top. Bake until knife inserted in center comes out clean, 30-35 min. Cool 5 min. Serve with warm reserved syrup and , if desired, sweetened whipped cream. NOTE: Pie can be prepared ahead and refrigerated up to 12 hrs. Increase baking time to 35-40 min. FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:42 pm PRODIGY(R) interactive personal service 12/05/92 8:13 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 3:47 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE RHUBARB STREUSEL PIE Categories: Pies, Bisquick, Fruits Servings: 6 LISA CRAWLEY (TSPN00B) ---------------------STREUSEL TOPPING--------------------- 2 tb Butter; firm 1/2 c Bisquick 1/4 c Brown sugar; packed 1/4 c Nuts; chopped --------------------------FILLING-------------------------- 16 oz Frozen rhubarb;thawed drain 3/4 c Milk 2 Eggs 1 c Sugar 1/2 c Bisquick 2 tb Butter; softened 1 ts Ground cinnamon 1/4 ts Ground nutmeg Heat oven to 375. Grease a 9" pie plate. Prepare Streusel Topping; reserve. Arrange rhubarb evenly in plate. Beat remaining ingred. til smooth 15 sec. on high in blender. Pour into plate. Sprinkle evenly with Streusel Topping. Bake until knife inserted in center comes out clean, about 40 minutes. Serve with sweetened whipped cream if desired. STREUSEL TOPPING; Cut butter into baking mix and brown sugar til crumbly; stir in nuts. HIGH ALT> Grease a 10" plate. Increase rhubarb to 2 1/2-3 c. Decrease baking mix to 1/4 c.; add 1/4 c. Flour. FROM: Bisquick Recipe Club LISA CRAWLEY TSPN00B ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:43 pm PRODIGY(R) interactive personal service 12/05/92 8:13 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 3:50 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE PEACHES AND CREAM PIE Categories: Bisquick, Fruits, Pies, Desserts Servings: 8 LISA CRAWLEY (TSPN00B) 3 16 oz. cans peaches;drained* 1 ts Gr. cinnamon 1/4 ts Gr. nutmeg 1 c Whipping cream 2 Eggs 3/4 c Sugar 2/3 c Bisquick Streusel (below) 1 Whipped Cream -------------------------STREUSEL------------------------- 1 tb Butter; firm 1/4 c Bisquick 2 tb Sugar 1/3 c Slivered almonds *3 1/2 c. sliced fresh peaches may be substituted. Heat oven to 375. Grease 10" pie plate. Pat peach slices dry; place in plate. Sprinkle with cinnamon and nutmeg; toss. Spread evenly in plate. Beat remaining ingred. except Streusel and sweetened whipped cream until smooth, 15 sec. in blender on high. Pour into plate. Sprinkle with Streusel. Bake until knife inserted in center comes out clean, 40-45 min. Top each serving with whipped cream. STREUSEL: Cut butter into bisquick and sugar until crumbly; stir in almonds. HIGH ALT>Decrease baking mix to 1/3 c.; add 1/4 c. flour. Bake about 50 min. Crust may not form. FROM BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:46 pm PRODIGY(R) interactive personal service 12/05/92 8:13 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:55 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE HAM & ASPARAGUS Categories: Pies, Bisquick Servings: 6 * LISA CRAWLEY * 2 c Smoked ham, fully cooked, cu 1 1/2 c Swiss cheese,shredded 1 pk Asparagus,frozen, cut up, th 2 Onions, green, sliced 1 1/2 c Milk 3 Eggs 3/4 c Bisquick 1/4 ts Salt 1/8 ts Pepper Heat oven to 400. Grease pie plate. Sprinkle ham, 1 c. cheese, the asparagus and onions in plate. Beat milk, eggs, baking mix, salt and pepper til smooth, 15 sec. in blender at high speed. Pour into plate. Bake til knife inserted in center comes out clean. 40-45 min. sprinkle with 1/2 c. cheese. Cool 5 min. 6-8 servings. Note: 1 lb of fresh asparagus can be used.(about 2 cups cut up) Enjoy Lisa/Cedar Rapids ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:16 pm PRODIGY(R) interactive personal service 12/05/92 8:13 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:55 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE CARAMEL-CUSTARD PIE Categories: Bisquick, Desserts, Pies Servings: 1 DEIDRE ANNE PENROD (FGGT98 2 c Milk 1/4 c Butter; melted 4 Eggs 1 ts Vanilla extract 1 c Brown sugar; firmly packed 1/2 c Bisquick baking mix 1/2 c Flaked coconut; (optional) Combine all ingredients except coconut in a blender; blend at high speed for 15 seconds or until smooth. Pour into a greased 10-inch pie plate. Sprinkle coconut on top, if desired. Bake at 350^ for 40 to 45 minutes or until knife inserted in center comes out clean. Cool completely before cutting. YIELD: 1 10-inch pie. Source: Southern Living Cooking School Cookbook, Fall, 1982 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:17 pm PRODIGY(R) interactive personal service 12/05/92 8:14 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:58 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE CREOLE PIE Categories: Bisquick, Seafood, Main dish Servings: 1 DEIDRE ANNE PENROD (FGGT98 1 (6-1/2 oz) crabmeat; * 1 pk (10-oz) okra, frozen; ** 1 cn (16-oz) whole tomatoes; *** 1/2 c Green pepper; chopped 1/3 c Green onions; sliced 1/2 ts Chili powder 1/8 ts To 1/4 t red pepper sauce 1 c Milk 2/3 c Bisquick baking mix 2 Eggs 1 ts Salt 1/2 ts Pepper * Drained ** Frozen cut okra, thawed and well drained *** Well drained, and cut up Heat oven to 400^. Grease pie plate, 10 x 1-1/2 inches. Mix crabmeat, vegetables, chili powder and pepper sauce; spread in pie plate. Beat remaining ingredients 15 seconds in blender on HIGH or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cook 5 minutes. YIELD: 4 or 5 Servings Source: Southern Traditions With Bisquick From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:18 pm PRODIGY(R) interactive personal service 12/05/92 8:14 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:58 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE HAM QUICHE Categories: Meats, Main dish, Bisquick Servings: 1 DEIDRE ANNE PENROD (FGGT98 1/2 lb Mushrooms; fresh\sliced 2 tb Butter or margarine; melted 4 Eggs 8 oz Sour cream; commercial 1/2 c Parmesan cheese; grated 1/4 c All-purpose flour 1 ts Onion powder 6 To 8 drops Hot Sauce 8 oz Monterey Jack cheese; * 1/2 c Cooked ham; chopped * Shredded (2 cups) Saute` mushrooms in butter in a medium skillet until lightly browned; drain well, and set aside. Combine next 7 ingredients in container of electric blender; process until well blended. Combine egg mixture, mushrooms, cheese, and ham. Pour into a greased 10-inch quiche dish. Bake at 350^ for 45 minutes or until set. Quiche should be puffed and golden brown. Let stand 10 minutes before serving. YIELD: One 10-inch Quiche Source: Southern Living Annual Recipes, 1984 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:20 pm PRODIGY(R) interactive personal service 12/05/92 8:14 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:58 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMMPOSSIBE BROCCOLI-CHEESE PIE Categories: Vegetables, Main dish, Bisquick Servings: 1 DEIDRE ANNE PENROD (FGGT98 1 lb Broccoli bunch 2/3 c Onion; chopped 1/4 c Water 4 Eggs; slightly beaten 1 1/4 c Milk 4 To 6 drops Hot Sauce 1/2 ts Salt 1/8 ts Ground pepper; fresh 1/8 ts Ground nutmeg 1 tb Fresh parsley; minced 2/3 c Swiss cheese; fresh\shredded 1/3 c Parmesan cheese; grated Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly; cut flowerets and stems into thin slices. Combine broccoli, onion, and 1/4 cup water in a saucepan; cover and cook over medium heat 6 to 8 minutes. Drain thoroughly, pressing out moisture with paper towels. Combine next 8 ingredients. Stir in vegetables, and pour mixture into a greased 10-inch pie plate. Sprinkle with Parmesan cheese; bake at 350^ about 30 minutes or until set. Let stand 10 minutes. YIELD: One 10-inch pie. Source: Southern Living Annual Recipes, 1984 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie ----- PRODIGY(R) interactive personal service 12/05/92 8:14 AM Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:21 pm PRODIGY(R) interactive personal service 12/05/92 8:14 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:58 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE CRUSTLESS SPINACH QUICHE Categories: Vegetables, Main dish, Bisquick Servings: 1 DEIDRE ANNE PENROD (FGGT98 1 Onion; large\chopped 1 tb Vegetable oil 1 Frozen chopped spinach; * 5 Eggs; beaten 3 c Muenster cheese; shredded;** 1/4 ts Salt 1/8 ts Pepper * (10-ounce package)\chopped spinach\thawed\pressed dry ** (12-ounces) Muenster cheese Saute` onion in oil in a large skilet until tender. Add spinach, and cook until excess moisture evaporates; cool. Combine eggs, cheese, salt and pepper; stir into spinach mixture. Pour into a greased 9-inch pie plate. Bake at 350^ for 30 minutes or until set. YIELD: One 9-inch Quiche. Source: Southern Living Annual Recipes, 1984 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:22 pm PRODIGY(R) interactive personal service 12/05/92 8:15 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:59 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE RATATOUILLE PIE Categories: Main dish, Dairy, Vegetables, Bisquick Servings: 6 -HGPS48A 1 c Zucchini; chopped 1 c Eggplant; chopped pared 1/2 c Tomato 1/2 c Green pepper; chopped 1/4 c Onion; chopped 1 c Garlic; crushed 1/4 c Margarine ;or butter 3/4 ts Salt 1/2 ts Thyme; leaves 1/8 ts Pepper 1 c Monterey jack cheese; shred 1 1/4 c Milk 1/4 c Sour cream 3/4 c Bisquick 3 Egg Heat oven to 400 degrees F. Lightly grease pie plate. Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine until veg- etables are crisp-tender, 5-10 minutes. Stir in seasonings. Spread in pie plate; >> sprinkle with cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Bak until knife inserted comes out clean, 30-35 minutes. Let stand 5 minutes. Makes 4-6 servings. ANN PUCKETT (HGPS48A) ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:22 pm PRODIGY(R) interactive personal service 12/05/92 8:15 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:59 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE TACO PIE Categories: Main dish, Ethnic, Casseroles, Bisquick Servings: 1 1 lb Ground beef 1/2 c Onion; chopped 1 1/4 oz Taco seasoning mix 4 oz Green chilies; drained 1 1/2 c Milk 3/4 c Bisquick 3 Eggs 2 Tomatoes; sliced 1 c Monterey jack cheese; shredd DIRECTIONS HEAT OVEN TO 400F GREASE PIE PLATE COOK AND STIR BEEF AND ONION UNTIL BEEF IS BROWN; DRAIN. STIR IN SEASONING MIX SPREAD IN PLATE; SPRINKLE WITH CHILIES. BEAT MILK, BAKING MIX AND EGGS UNTIL SMOOTH, 15 SECONDS IN BLENDER ON HIGH OR 1 MINUTE WITH HAND BEATER. POUR INTO PLATE. BAKE 25 MIN. TOP WITH DICED TOMATOES; SPRINKLE WITH CHEESE. BAKE UNTIL KNIFE INSERTED BETWEEN CENTER AND EDGE COMES OUT CLEAN. 8 ~10 MIN. COOL 5 MINUTES. SERVE WITH SOUR CREAM,LETTUCE, TOMATOES,AND CHEESE, IF DESIRED. ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:23 pm PRODIGY(R) interactive personal service 12/05/92 8:15 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:59 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE HAM AND SWISS PIE Categories: Main dish, Meats, Dairy, Pies, Bisquick Servings: 6 -GPRD59B 2 c Ham-cooked, diced 1 c Swiss cheese-shredded 1/3 c Green onions-chopped 2 c Milk 4 Eggs 1 c Bisquick 1/4 ts Salt 1/8 ts Pepper Sprinkle ham, cheese and onions in greased 10 inch pie plate. Beat remaining ingredients until smooth (15 secs in blender) Pour into pie plate. Bake until golden brown 35-40 mins at 400'. ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:24 pm PRODIGY(R) interactive personal service 12/05/92 8:16 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:59 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE MEXICAN FIESTA CASSEROLE Categories: Dairy, Beef, Main dish, Vegetables, Bisquick Servings: 6 1 lb Lean Ground Beef Salt & Pepper; To Taste 4 oz Cheddar Cheese; Shredded,1 C 1 c Dairy Sour Cream 2/3 c Mayonnaise Or Salad Dressing 2 tb Onion; Finely Chopped 2 c Bisquick Baking Mix 1/2 c Water Tomatoes; Thinly Sliced, * 3/4 c Green Bell Pepper; Chopped Paprika; Optional * Use 2 or 3 ripe tomatoes or to taste. Heat the oven to 375 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Season the meat with the salt and pepper, then set aside. Mix the cheese, sour cream, mayonnaise and onion and set this mixture aside. Stir the baking mix and water together until a soft dough forms. With floured fingers, pat the dough in a greased baking pan, 13 X 9 X 2-inches, pressing the dough 1/2 inch up the sides of the pan. Layer the meat, tomato slices, and green pepper onto the dough. Spoon the sour cream mixture over the top and sprinkle with the paprika, if used. Bake uncovered until the edges of the dough are light brown, 25 to 30 minutes. Cool 5 minutes and then cut into squares. ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:24 pm PRODIGY(R) interactive personal service 12/05/92 8:16 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:59 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE HAMBURGER PIZZA Categories: Dairy, Beef, Main dish, Vegetables, Bisquick Servings: 8 ---------------------------CRUST--------------------------- 2 1/2 c Bisquick Baking Mix 1 Active Dry Yeast; Package 2/3 c Water; Hot -----------------------MEAT MIXTURE----------------------- 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 15 oz Tomato Sauce; 1 Cn 2 ts Oregano Leaves 1/4 ts Pepper --------------------------TOPPING-------------------------- 1/2 c Green Pepper; Chopped, Opt. 2 c Mozzarella Cheese; Shredded 1 c Parmesan Cheese; Grated Heat the oven to 425 degrees F. Mix the baking mix and yeast and stir in the hot water. Turn the dough onto a well-floured surface and knead until smooth, about 20 times. Let the dough rest a few minutes. While the dough is resting, cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the tomato sauce, oregano leaves, and pepper and set aside. Divide the dough in half. Roll each half on an ungreased baking sheet into a rectangle, 13 X 10-inches or on a pizza pan 12-inches in diameter. Pinch the edges to make a slight rim. Spread the meat mixture almost to the edges. Top with the green pepper and cheeses. Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve. NOTE: If desired, you can use shredded Cheddar Cheese for the Mozzarella in the above recipe. PRODIGY(R) interactive personal service 12/05/92 8:16 AM ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:25 pm PRODIGY(R) interactive personal service 12/05/92 8:16 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:59 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE CHOCOLATE PIE Categories: Pies, Desserts, Chocolate, Bisquick Servings: 2 -FDGN81A 1/4 c Milk 1/2 Eggs 1/2 oz Melted unsweetened chocolate 1/4 ts Vanilla 1/16 c Margarine/butter (1/16=1 Tbs 1/4 c Brown sugar; packed 1/8 c Bisquick baking mix 1/4 c Pecans; chopped LISA HLAVATY Heat oven to 350. Grease pie plate;(size appropriate to servings) beat all ingredients; except pecans, in blender on high 1 minute. Pour into plate; sprinkle with pecans. Bake until set and knife inserted between center and edge comes out clean, about 30 minutes. Serve warm or cold with sweetened whipped cream (following) if desired. SWEETENED WHIPPED CREAM: beat 1 cup chilled whipping cream and 2 T. powdered sugar until stiff. This recipe "sized down) from 6 servings ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:26 pm PRODIGY(R) interactive personal service 12/05/92 8:16 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:59 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE PEANUT BUTTER COOKIES Categories: Cookies, Desserts, Bisquick Servings: 8 JUDY VOCELKA (NFXS18B) 1 c Peanut butter 1 c Sugar Egg Mix ingredients and roll into balls about the size of a walnut. Place on greased cookie sheet and mash down with a fork. Bake at 350 till lightly browned. Remove from cookie sheet immediately and allow to cool on a rack. Makes 16-24 cookies, depending on size. ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:26 pm PRODIGY(R) interactive personal service 12/05/92 8:16 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:59 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE CRANBERRY-ORANGE PIE Categories: Pies, Desserts, Bisquick Servings: 1 --------------------BETH LANE PXGN54A-------------------- 10 oz Frozen Cranberry-Orange Relish; thawed 3/4 c Milk 1/3 c Margarine or buttter;melted 1 ts Vanilla 4 Eggs 1 1/2 c Sugar 3/4 c Bisquick Baking Mix Whipped Cream Heat oven to 350 degrees. Grease pie plate, 10 x 1 1/2 inches. Sprinkle relish evenly in plate. Beat remaining ingredients except whipped cream until smooth, 30 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knive inserted in center comes out clean, 35 to 40 minutes; cool. Refrigerate at least 6 hours but no longer than 24 hours. Garnish with Whipped Cream. Recipe from the Bisquick Recipe Club. ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:27 pm PRODIGY(R) interactive personal service 12/05/92 8:17 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:59 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE CHICKEN PIE Categories: Main dish, Pies, Bisquick Servings: 6 Nfxs18b 2 c Cooked diced chicken 1/2 c Peas and carrots 1/4 c Mushroom pieces 1 1/3 c Milk 4 x Eggs 3/4 c Bisquick 1/2 ts Salt 1/4 ts Pepper Heat oven to 400. Grease a ten inch pie plate. Mix chicken, peas, carrots, mushrooms and onion in pie plate. Beat remaining ingredients in blender until smooth. (15 seconds) Pour into pie plate. Bake at 400 for 30-35 minutes. Cool 5 minutes before serving. ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:27 pm PRODIGY(R) interactive personal service 12/05/92 8:17 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:59 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE CHICKEN PIE Categories: Main dish, Pies, Bisquick Servings: 6 Nfxs18b 2 c Cooked diced chicken 1/2 c Peas and carrots 1/4 c Mushroom pieces 1 1/3 c Milk 4 x Eggs 3/4 c Bisquick 1/2 ts Salt 1/4 ts Pepper Heat oven to 400. Grease a ten inch pie plate. Mix chicken, peas, carrots, mushrooms and onion in pie plate. Beat remaining ingredients in blender until smooth. (15 seconds) Pour into pie plate. Bake at 400 for 30-35 minutes. Cool 5 minutes before serving. ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:28 pm PRODIGY(R) interactive personal service 12/05/92 8:17 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:59 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE GREEN BEAN PIE Categories: Main dish, Vegetables, Bisquick Servings: 6 JUDY GARNETT PXGN54A 8 oz Green Beans; Fresh* 4 oz Mushroom: Stems and Pieces* 1/2 c Onion; Chopped 2 Garlic Cloves; Crushed 1 c Cheddar Cheese; Shredded 1 1/2 c Milk 3/4 c Bisquick Baking Mix 3 Eggs 1 ts Salt 1/4 ts Pepper * 8 Ounces fresh green beans, cut lengthwise into strips. * 1 can (4 ounces) mushrpoom stems and pieces, drained. Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inches. Heat beans and 1 inch salted water ( 1/2 teaspoon salt to 1 cup water) to boiling. Cook uncovered 5 minutes. Cover and cook until tender, 5 to 10 minutes; drain. Mix beans, mushrooms, onion, garlic and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 30 to 35 minutes. Cool 5 minutes. Makes 6 to 8 servings. Recipe from The Bisquick "No Time To Cook" Recipe booklet featuring Impossible Pies. ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:29 pm PRODIGY(R) interactive personal service 12/05/92 8:17 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:59 PM TO: GAYE LEVY (DTXT63A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: IMPOSSIBLES 4 GAYE ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: IMPOSSIBLE HAMBURG PIE Categories: Beef, Main dish, Bisquick Servings: 6 1 c Bisquick 1/3 c Cold water 1 lb Ground beef 1/2 ts Salt 1/2 ts Oregano 1/4 ts Pepper 1/2 c Bread crumbs 1/4 c Onion, chopped 1/4 c Green pepper; chopped 1 Egg 1/4 c Milk 1/2 ts Salt 1/2 ts Dry mustard 8 oz Cheddar cheese; shredded 8 oz Tomato sauce DIRECTIONS Combine baking mix and water until soft dough forms; beat vigorously. Smo- oth dough into ball on floured board. Knead 5 times. Roll dough 2 in. larger than 9 in pie plate. Place into plate flute edges. Brown ground beef + drain. Stir in salt, oregano, pepper, onion, bread crumbs, tomato sauce and spread in pie crust. Beat egg and milk, stir in remaining ingred. Spread over beef mixture. Bake til crust is golden , about 30 min at 375* ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:29 pm PRODIGY(R) interactive personal service 12/05/92 8:18 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 9:57 AM TO: JOYCE BURTON (PDPP83A) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM AP-NUT POCKETS ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: APPLE AND NUT POCKETS Categories: Desserts Cookies Holidays Servings: 20 1 x -Dottie Cross TMPJ72B 1 x -DOUGH: 8 T unsalted butter; softened 1 1/4 c sugar 1 ea large egg 1 1/2 t vanilla extract 2 1/2 c sifted all-purpose flour 1/2 t salt 1/4 t baking soda 1 x -FILLING: 2/3 c apple butter 1 T lemon juice 1 x Grated zest of 1 lemon 1/4 c finely chopped walnuts 1 x Confectioners' sugar 1 x -for dusting To make the dough: In a medium bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until light in color and texture, about 2 minutes. Beat in the egg and vanilla. Sift the flour with the salt and baking soda. Gradually add the flour mixture to the butter mixture, beating well after each addition. Scrape the dough onto a large piece of plastic wrap and wrap tightly. Refrigerate until the dough is firm enough to roll out, at least 6 hours, or preferably overnight. To make the filling: Combine the apple butter, lemon juice, lemon zest, and walnuts and mix well. Preheat the oven to 375 degrees. Divide the dough into 4 portions. On a lightly floured work surface, roll out one portion of dough to 1/8 inch thickness. (If the dough crumbles, work in your hands until malleable.) Using a 3-inch round cookie cutter, cut out rounds of the dough. Gather up the scraps to work into the remaining dough. Repeat the process until all the dough has been used. Place a rounded PRODIGY(R) interactive personal service 12/05/92 8:18 AM teaspoon of the filling in the center of half of the rounds. Brush the edges of the rounds lightly with water. Place the remaining rounds on top of the filled cookies. Using a fork, press the edges sealed. Don't worry if cracks appear in the surface. Transfer the cookies to ungreased baking sheets. Bake until lightly browned, 12 to 15 minutes. Transfer to wire racks and cool completely. Sprinkle with confectioners' sugar before serving. Makes about 20 large cookies. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- Malama Kau Pono, CYGNUS in Boulder, CO <12/04 07:54 am MST> PRODIGY(R) interactive personal service 12/05/92 8:19 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 10:04 AM TO: JOYCE BURTON (PDPP83A) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM C G-BREAD SQUAR ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: CAKEY GINGERBREAD SQUARES Categories: Desserts Cakes Holidays Servings: 12 1 x -Dottie Cross TMPJ72B 8 T unsalted butter; at room 1 x -temperature 1/2 c sugar 2 ea large eggs 1 x Grated zest of 1 orange 2 1/2 c sifted all-purpose flour 2 t baking soda 2 t ground ginger 1 t ground cinnamon 1/2 t ground allspice 1/2 t ground nutmeg 1/2 t salt 1/4 t ground cloves 1 c unsulfured molasses 1 c boiling water 1 x Confectioners' sugar; 1 x -for dusting Preheat the oven to 350 degrees. Butter and flour a 9-inch square baking pan. Using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until light in color and texture, about 2 additional minutes. Beat in the eggs and orange zest. Sift the flour, baking soda, ginger, cinnamon, allspice, nutmeg, salt, and cloves onto a piece of waxed paper. In a 2-cup glass measuring cup, combine the molasses and boiling water. Alternately in thirds, beat in the flour and molasses mixtures. Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, and the cake is shrinking from the sides of the pan, 40 to 50 minutes. Let stand on a wire cake rack for 5 minutes. Place the confectioners' sugar in a sieve and dust over the top of the cake. Serve the cake warm or completely cooled. Makes 12 to 16 servings. Source: "An Edible Christmas" (A Treasury of Recipes PRODIGY(R) interactive personal service 12/05/92 8:19 AM for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- Malama Kau Pono, CYGNUS in Boulder, CO <12/04 07:56 am MST> PRODIGY(R) interactive personal service 12/05/92 8:20 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 7:51 AM TO: JOYCE BURTON (PDPP83A) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM C-BERRY UD CAKE ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: CRANBERRY UPSIDE-DOWN CAKE Categories: Desserts Cakes Holidays Health Servings: 10 1 x -Dottie Cross TMPJ72B 1 x Butter; 1 x -or non-stick vegetable oil 2 c cranberries 1 3/4 c sugar 1/2 c water 1 c cake flour 1 1/2 t baking powder 1/2 c applesauce 1/4 c thawed frozen nonfat 1 x -egg substitute 1 x -(equivalent to 1 egg) 1/4 c nonfat milk 1/4 c freshly squeezed orange juic 1 t grated orange zest 1/2 t vanilla 1 c low-fat whipped topping 1 T orange liqueur Lightly butter bottom and sides of 9-inch round baking pan or spray with non-stick vegetable oil spray. Combine cranberries, 1 cup sugar and water in large saucepan. Bring to boil. Reduce heat and simmer until slightly thickened to syrupy consistency, about 10 minutes. Pour into prepared pan. Cool to room temperature. Sift together cake flour, remaining 3/4 cup sugar and baking powder into large bowl. In another bowl stir applesauce, egg substitute, nontfat milk, orange juice, orange zest and vanilla until blended. Stir into dry ingredients just until blended. Pour over cranberry mixture. Bake at 375 degrees 25 to 30 minutes or until wooden pick inserted in center comes out clean. Let cake cool in pan about 5 minutes. Loosen cake around edges of pan. Place inverted serving platter over cake and turn both upside down. Shake gently then remove pan. Serve warm with whipped topping blended with orange liqueur. Makes 10 servings. Each serving contains about: PRODIGY(R) interactive personal service 12/05/92 8:20 AM 215 calories, 81 mg sodium, 0 cholesterol and 1 gram fat. Source: L.A. Times Newspaper Reformatted by: CYGNUS, HCPM52C ----- Malama Kau Pono, CYGNUS in Boulder, CO <12/04 12:24 am MST> PRODIGY(R) interactive personal service 12/05/92 8:20 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 7:17 PM TO: ROBBIE SHELTON (XXXJ77A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM CHALLA 4 ROBBIE Hi Sweet lady..here is the recipe that I use in the B/M. ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: GOLDEN EGG BREAD (CHALLA) Categories: Breadmaker, Jewish, Rolls, Brunch, Holiday Servings: 16 -Elaine Radis BGMB90B 1 pk Yeast 3 c Flour 4 tb Sugar 2 Eggs 6 tb Vegetable oil 1 1/2 ts Salt 3/4 c Water; warm Combine all ingredients in the pan in the order listed and select white bread; push start When I make this into Challa, I remove from the breadmaker after the manual mode stops; let rise; braid*; and put an egg wash over the challa. Then bake in a 350 degree oven until a light toasty brown. I usually sprinkle on some type of seeds (sesame or poppy) after the egg wash. *Braiding in the flat manner. The middle one goes under and over; never across. ----- I have one in v6.41 that I will upload because it is handy right now...it is the one I have used for years before B/M, <GRIN>. Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 07:12 pm PRODIGY(R) interactive personal service 12/05/92 8:20 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 7:17 PM TO: ROBBIE SHELTON (XXXJ77A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM CHALLA 4 ROBBIE Hi Robbie... Here is my tried and true...from 100 years ago..well almost! ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: CLASSIC CHALLA Categories: Breads Jewish Servings: 1 -ELAINE RADIS BGMB90B 2 pk Dry yeast 1 3/4 c -Warm water 1/8 c Sugar 3/4 T Salt 7 c Flour 3 ea Eggs 1/2 c Oil Poppy seeds; or -Sesame Seeds Disolve Yeast in warm water in large bowl.When dissolved,add sugar,salt and HALF the flour.Mix well.Add eggs and oil,then slowly stir in most of remaining flour.Dough will be quite heavy,add a little water and beat until dough starts to pull away from sides of bowl.Turn out onto well floured surface and knead for about 10 min.Add only enough flour to keep dough manageable,knead until dough is smooth and elastic.Place dough in large oiled bowl,turn so top gets oiled also.Cover with damp towel and let rise in warm place for abt. 2 hours,punching down every 20 minutes.Divide dough into three parts,shape into loaves(or twist),place in well greased loaf pans or baking sheets.Let rise until double in bulk.Preheat oven to 375 degr.F.Brush tops of loaves with beaten Egg and sprinkle with seeds.Bake for 30 to 45 minutes; or until brown.Remove from oven and cool on rack. ----- Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 07:16 pm PRODIGY(R) interactive personal service 12/05/92 8:21 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 7:43 AM TO: ROBBIE SHELTON (XXXJ77A) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM CHEX PARTY MIX ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: PARTY MIX (Karen Kugelman's) Categories: Snacks Parties Holidsys Servings: 1 1 x -Karen Kugelman CNGF88B 3 c cherrios 3 c rice chex 3 c wheat chex 3 c corn chex 3 c thin pretzels 1/3 c butter 4 t worcestershire sauce 1 t garlic salt 1 t onion salt. 1 t celery salt Melt butter, add rest of seasonings. Pour over mixed cereals in roaster pans. Bake in 350 over for 1 hour, stirring occasionally (every 10 minutes or so). Reformatted by: CYGNUS, HCPM52C ----- Hi Robbie (and others)! Hope you have a GOOD time making this yummy party mix on the days before Christmas! Mele Kalikimaka, CYGNUS in Boulder, CO <12/04 12:10 am MST> PRODIGY(R) interactive personal service 12/05/92 8:22 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:28 AM TO: ALL FROM: CATHY SVITEK (BCXV75A) SUBJECT: R-MM CHRISTMAS SET 3 ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: CARAMEL-ORANGE BUCHE DE NOEL Categories: Holiday, Cis Servings: 2 -BUTTERCREAM 6 lg Egg yolks 1/3 c Firmly packed dark brown -sugar 2 T All purpose flour 1 1/2 c Half and half 8 oz Imported white chocolate -(such as Lindt), chopped 1 1/2 t Grated orange peel -CAKE 1 1/2 c Toasted sliced almonds 2 T Unbleached all purpose -flour 6 lg Eggs, separated 10 T Firmly packed dark brown -sugar 1 t Grated orange peel 1/2 t Vanilla extract 1/2 t Cream of tartar 1/8 t Salt Powered sugar 1 c (2 sticks) unsalted -butter, room temperature 1 T Grand Marnier or other -orange liqueur Pine twigs Candied Cranberries (see -recipe below) or fresh -currants The buche de Noel, or Christmas log, was created in the late nineteenth century by Parisian pastry chefs, who were inspired by the real logs that burned on hearths throughout the night on Christmas Eve. Our version can be decorated with Candied Cranberries or fresh currants. Enjoy with a glass of orange liqueur or Sauternes. PRODIGY(R) interactive personal service 12/05/92 8:22 AM 8 Servings FOR BUTTERCREAM: Whisk egg yolks, sugar and flour in medium bowl to blend well. Bring half and half to simmer in heavy medium saucepan. Slowly whisk hot half and half into egg mixture. Return egg mixture to same saucepan and cook until mixture boils and thickens, whisking constantly. Transfer mixture to medium bowl. Add chocolate and orange peel and stir until mixture is smooth. Press plastic wrap onto surface f pastry cream to prevent skin from orming. Cool completely. (Pastry cream can be prepared 1 day ahead. Refrigerate. Bring to room temperature before continuing.) ===contined==== ----- PRODIGY(R) interactive personal service 12/05/92 8:22 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:28 AM TO: ALL FROM: CATHY SVITEK (BCXV75A) SUBJECT: R-MM CHRISTMAS SET 3 ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: CARAMEL-ORANGE BUCHE DE NOEL2 Categories: Holiday, Cis Servings: 2 FOR CAKE: Preheat oven to 300 degrees. Butter llxl7-inch jelly roll pan. Line with parchment. Butter and flour parchment. Coarsely grind toasted almonds with flour in processor. Using electric mixer, beat yolks with 5 tablespoons brown sugar in medium bowl until slowly dissolving ribbons form when beaters are lifted. Stir in orange peel and vanilla extract. Using clean dry beaters, beat whites with cream of tartar and salt in large bowl until soft peaks form. Gradually add remaining 5 tablespoons brown sugar and beat until stiff but not dry. Fold whites into yolk mixture. Gently fold in almond mixture. Spread batter evenly in prepared pan. Bake until toothpick inserted into center comes out clean, about 30 minutes. Run small sharp knife around pan sides if necessaryto loosen cake. Slide cake on parchment onto rack. Cool. Slide cake on parchment onto work surface. Loosen cake from parchment using heavy large knife as aid. Sift powdered sugar over cake. Invert onto cookie sheet. Sprinkle with powdered sugar and invert onto another parchment sheet. Using electric mixer, beat butter in large bowl until light and fluffy. Beat in Grand Marnier. Add pastry cream 1/4 cup at a time, beating after each addition until just blended. Spread half of buttercream over cake, leaving 1/2-inch border. Starting at 1 long side, roll up cake jelly roll fashion. Arrange seam side down on parchment. Set aside 1/2 cup buttercream; spread remaining buttercream over cake. Cut 2 inches off each end of cake, cutting on diagonal. Transfer cake to platter. Attach ends to top of cake, forming branches. Spread reserved 1/2 cup buttercream over cake ends and seams. Cover and refrigerate at least 1 hour to firm buttercream. (Cake can be prepared 1 day ahead. Cover and refrigerate. Let cake stand at room temperature 20 PRODIGY(R) interactive personal service 12/05/92 8:22 AM minutes before serving.) Arrange pine twigs on cake and on platter. Garnish with cranberries. Uploaded 29 December 1991 by Lon Hall Posted on Compuserve MM by Cathy Svitek ----- PRODIGY(R) interactive personal service 12/05/92 8:22 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:31 AM TO: ALL FROM: CATHY SVITEK (BCXV75A) SUBJECT: R-MM CHRISTMAS SET 3 ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: CANDIED CRANBERRIES Categories: Holiday, Cis Servings: 2 1 c Sugar 2 T Water 1/2 c Cranberries Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water. Let cranberry mixture stand at room temperature overnight. Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add t sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.) Makes about 1/2 cup Uploaded 29 December 1991 by Lon Hall Posted on Compuserve MM by Cathy Svitek ----- PRODIGY(R) interactive personal service 12/05/92 8:23 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 10:04 AM TO: JOYCE BURTON (PDPP83A) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM CINNAMON CRISPS ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: CINNAMON CRISPS Categories: Desserts Cookies Holidays Servings: 24 1 x -Dottie Cross TMPJ72B 8 T unsalted butter; softened 1/3 c sugar 1 T sugar 1 ea large egg yolk 1/2 t vanilla 1 1/4 c all-purpose flour 1 t baking powder 1 t ground cinnamon 1/8 t salt 24 ea walnut halves Preheat oven to 375 degrees. Butter 2 baking sheets. In a medium bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and continue beating until the mixture is light in color and texture, about 2 additional minutes. Beat in the yolk and vanilla. Sift the flour, baking powder, cinnamon, and salt onto a sheet of waxed paper. Using a wooden spoon, work the dry ingredients into the creamed mixture to form a stiff dough. Scrape the dough onto another piece of waxed paper and form into a thick log about 8 inches long. Wrap the log in the waxed paper and refrigerate until chilled and firm, about 1 hour. Using a sharp knife, cut the chilled dough into 24 slices, each about 5/6 inch thick. Arrange the slices about 2 inches apart on the prepared baking sheets. Flatten the slices slightly with a fork, and top each with a walnut half. Bake until golden brown, 10 to 12 minutes. Let cool on the baking sheets for 2 minutes, then transfer to wire cake racks to cool completely. The cookies will keep, stored in an airtight container at room temperature, for 3 days. Makes 24 cookies. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C PRODIGY(R) interactive personal service 12/05/92 8:23 AM ----- Malama Kau Pono, CYGNUS in Boulder, CO <12/04 07:55 am MST> PRODIGY(R) interactive personal service 12/05/92 8:23 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 7:43 AM TO: DOLORES MCCANN (BSWN00A) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM EGGNOG S-DOODLE ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: EGGNOG SNICKERDOODLES Categories: Desserts Cookies Holidays Servings: 48 1 x -Terri Sawchuk PKHJ43B 1 x -MAIN INGREDIENTS: 2 3/4 c all-purpose flour 2 t cream of tartar 1 1/2 c sugar 1 t baking soda 1 c butter-softened 1/4 t salt 2 ea eggs 1/2 t brandy extract 1/2 t rum extract 1 x -SUGAR MIXTURE 1/4 c sugar or colored sugar 1 t nutmeg Preheat oven:400 In 3-qt. mixer bowl combine all cookie ingredients. beat at low speed, scrapingsides of bowl often, until well mixed (2 to 4 min.). In small bowl combine sugar mixture; stir to blend. Shape rounded teaspoonful of dough into 1"balls; roll in sugar mixture. place 2" apart onto ungreased cookie sheets. Bake near center of 400 oven for 8 to 10 min. or until edges are lightly browned. Reformatted by: CYGNUS, HCPM52C ----- Hi Dolores and other 'bakers'! I hope you try this unique yule tide cookie recipe that would lift our spirits up in preparation for the big holidays! Have a good weekend! Malama Kau Pono, CYGNUS in Boulder, CO <12/04 12:07 am MST> PRODIGY(R) interactive personal service 12/05/92 8:23 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/01 5:48 PM TO: AH BROWN (BSJR42A) FROM: STUART TALKOFSKY (BSNX01A) SUBJECT: R-MM EGGPLANT FOR AH AH Choooo! Excuse me! Here is a recipe I wrote for Eggplant Parmesian. Hope my directions are clear. It is hard to write directions to things you do at the top of your head. Enjoy! Just enough space,you will have to fix MM recipe file. ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Eggplant Parmesian -BSNX01a Categories: Vegetables, Italian Servings: 2 1 lg Eggplant ;sliced short side 1 pk Shredded Mozzerella Cheese Parmesian Cheese ;(optional) 1 Jar Tomato Sauce (Ragu -Today's Recipe Mushroom I -use) Oil ;enough for frying -slices Flavored Bread Crumbs ; -enough to cover all egg- -plant slices You are going to cut, bread and fry the eggplant first. Peel the dark skin off the eggplant. Slice into medium slices slices (about 1/2 in thick) on the smaller side. Pour Flavored Bread crumbs into a plate or into a dish for coating the eggplant patties. . Beat 3 eggs for dipping into eggplant. Heat up oil in a large pan, enough to fry the eggplant. Dip eggplant into egg and coat it with egg thoroughly. Then coat it with bread crumbs. Put them on to a plate when finished till you have enough to fry in your frying pan. Place the eggplant in the frying pan if you think it is hot enough to fry properly. Keep it frying till both sides are brown. Make sure you flip eggplant over so all sides will brown. When finished frying a batch place fried patties onto a plate covered with a paper towel to absorb the oil. Pre heat the oven to 350~. After all the frying is done. Coat a pan with some oil (about a 9in square by 1 1/2 in deep disposable aluminum pan). Pour a little bit tomato sauce on the PRODIGY(R) interactive personal service 12/05/92 8:23 AM bottom of the pan. Place a layer of the eggplant patties on top. Cover that with sauce and a little bit of mozzerella cheese. Place another layer on top of that, repeat. When done put sauce and a lot of cheese at the very top add parmesian cheese to the top if desired or available. Cover the top of pan with foil. Place in the oven for 45 minutes. Stick fork in middle to see if it is hot all the way through. If not hot enough cook another 10 minutes. Leave it cooking with the foil off the top for the last 10 minutes of the cooking. Let it settle before serving for about 5 minutes. This taste good or better reheated. Can be reheated in Microwaveable dish. Enjoy any questions or errors let me know. PRODIGY(R) interactive personal service 12/05/92 8:24 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 5:26 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Snickers Candy Bar Cake Categories: Cakes, Nuts, Chocolate Servings: 10 4 Eggs, separated 16 1 1/2oz Snickers Bars, - cut up 1/4 c Water 2 tb Peanut butter, smooth 2 c Flour, unsifted 3/4 ts Baking soda 1/4 ts Salt 1 c Butter 2 c Sugar 3 ts Vanilla 1 1/4 c Buttermilk, divided Combine, in the top of a double boiler, the cut-up Snickers bars, water, and peanut butter; heat and stir until well melted and blended. COOL. Mix together the flour, baking soda and salt. Set aside. In a large bowl, cream butter thoroughly; gradually add sugar and beat until fluffy. Beat in 4 unbeaten egg yolks and add vanilla; beat in the cooled candy bar mix, mixing until smooth and adding 1/4 cup buttermilk. Stir in the flour mix alternately with the remaining 1 cup buttermilk; mix only until blended. Gently fold in 4 stiffly beaten egg whites. Divide batter evenly between 2 greased and floured 9" SQUARE pans and bake in preheated 350~F oven for 45 - 55 minutes. Cool in pans on rack for 5 minutes, turn out, and finish cooling on rack. Serve with sweetened whipped cream. ----- 12/04/92 17:15 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:29 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 5:33 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Blackberry Brandy Sour Cream Jell-O Cake Categories: Bundt cakes, Alcohol Servings: 10 6 tb Black raspberry jello 1/2 c Blackberry brandy, hot 1 c Sour cream 1 c Butter 2 c Sugar 6 Eggs 1 ts Vanilla 1/2 ts Lemon extract 1/2 ts Almond extract 1/2 ts Rum flavoring 3 c Flour, unsifted 1/2 ts Baking soda 3/4 ts Salt Powdered sugar, sift (opt) Dissolve jello in hot brandy. Cool, then combine with sour cream. Cream together butter and sugar until light and fluffy; add eggs, one at a time beating well after each. Mix in vanilla, lemon extract, almond extract and rum flavoring. Mix together dry ingredients and add alternately with the cooled jello mix to the butter-sugar mix; beat well after each addition. Bake in a well buttered and lightly floured 10" tube or Bundt pan in a preheated 350~F oven. Bake about 75 minutes. Cool in pan 20 minutes, turn out and finish cooling on rack. Dust with sifted powdered sugar if desired. ----- 12/04/92 17:17 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:29 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 5:33 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Screwdriver Carrot Cake Categories: Bundt cakes, Alcohol, Nuts Servings: 10 ---------------------------CAKE--------------------------- 5 tb Grated orange rind 1/2 c Vodka 1 c Butter, softened 2 c Sugar 4 Eggs, beaten 1 ts Vanilla 3 c Flour, sifted 3 1/4 ts Baking powder 1/2 ts Salt 1 ts Cinnamon 1/4 ts Nutmeg 1/4 ts Allspice 1 1/2 c Carrots, raw, grated 1/2 c Pecans, chopped ---------------------------GLAZE--------------------------- 2 c Powdered sugar 2 ts Orange juice 1/2 ts Orange extract 4 ts Vodka 2 tb Light corn syrup Stir grated orange rind into vodka and set aside. Cream butter, gradually add sugar and beat until light and fluffy. Beat in beaten eggs and add vanilla. Sift the dry ingredients together, then blend into the batter, alternately with orange-vodka mix. Add carrots and chopped pecans. Bake in buttered, floured 10" tube or Bundt pan in preheated 350~F oven until cake tests done, about 1 hour. Cool in pan on rack for 15 minutes, turn out, finish cooling on rack. Make glaze by combining powdered sugar, orange juice, vodka, orange extract and light corn syrup and beating until smooth. Spoon glaze over top of cooled cake, then spread evenly with knife. If desired, sprinkle with more chopped nuts. PRODIGY(R) interactive personal service 12/05/92 8:29 AM ----- 12/04/92 17:21 Patti from Clearwater, Fl.close the loop PRODIGY(R) interactive personal service 12/05/92 8:30 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 5:43 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Cranapple Cake Categories: Bundt cakes, Fruits Servings: 10 2 1/2 c unsifted all-purpose flour 1 1/2 ts baking soda 1 ts cinnamon 1/2 ts baking powder 1/4 ts salt 1 1/4 c unsweetened applesauce 1 c light-brown sugar firm pack 2 large eggs - whites 1/2 c vegetable oil 1 c frozen cranberries, halved 1 c red cooking apple shredded -------------------------FROSTING------------------------- 2 tb butter, softened 1 tb milk 1/4 ts vanilla 1 1/4 c confectioners sugar Heat oven to 325 grease and flour 10" tube pan In small bowl, combine flour, baking soda, cinnamon, baking powder and salt. In large bowl, with electric mixer, beat applesauce, brown sugar, egg whites and oil until well mixed. Beat in flour mixture until smooth. With rubber spatula, fold in cranberries and shredded apple. Pour batter into prepared pan. Bake 55 to 60 minutes or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Loosen edge; invert pan and unmold cake onto a wire rack; cool completely. Place cake on a serving plate. Prepare icing and drizzle over cake. Icing: In small bowl beat butter with milk and vanilla until welll mixed. Gradually beat in enough of 1-1/4 cups confectioners sugar until icing is smooth and spoonable. ----- PRODIGY(R) interactive personal service 12/05/92 8:30 AM 12/04/92 17:24 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:30 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 5:43 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Wine Cake Categories: Box cakes, Bundt cakes, Wine Servings: 12 1 pk Yellow cake mix 1 pk French vanilla pudding (sm) 1 c Cooking oil 1 c Sherry wine 1/4 ts Nutmeg 5 Eggs 1/2 c Walnuts, chopped Preheat oven to 350^F. Mix cake mix, pudding mix, oil, sherry and nutmeg, until blended. Add one egg at a time, blend on medium speed. Fold in nuts. Pour into Bundt pan. Put in 350^F. oven and bake for 50 minutes. Remove from pan immediately. ----- 12/04/92 17:24 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:30 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 5:43 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Oreo Cookie Tube Cake Categories: Bundt cakes, Chocolate Servings: 1 25 Cream filled sandwich cookie 3 c Flour 1 1/2 c Sugar 1 1/4 c Milk 1 c Shortening 2 1/2 ts Baking powder 1 ts Salt 1 ts Vanilla 4 Large eggs ----------------------CHOCOLATE GLAZE---------------------- 6 oz Pk semi-sweet choco-chips 3 tb Shortening 1 tb Milk 1 tb Corn syrup Preheat oven to 350 F. Grease and flour 9" fluted tube pan. Cut each cookie into quarters. In large bowl, with mixer at low speed,beat flour and remaining ingredeints except cookies and chocolate glaze until blended. Increase speed to high, beat 2 minutes, scraping bowl. Sppon about 3/4 cup batter into pan. Gently stir cut-up cookies into remaining batter and spoon into same pan. Bake 50 minutes or until cake springs back when lightly touched with finger ( toothpick test won't work). Cool cake in pan on wire rack 10 minutes;remove from pan; cool on rack. When cake is cooled, prepare chocolate galze. In 1 quart saucepan over low heat, heat chocolate chips, shortening, milk, cornsyrup, stirring until melted and smooth. Place rack with cake oven large plate to catch drips, then pour warm glaze over top and sides of cake. This cake freezes well, and is wonderful cold from the refrigerator. ----- PRODIGY(R) interactive personal service 12/05/92 8:30 AM 12/04/92 17:25 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:30 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 5:57 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Spice Beer Cake Categories: Bundt cakes, Alcohol Servings: 12 3 c Flour 2 ts Baking soda 1/2 ts Salt 1 ts Cinnamon 1/2 ts Allspice 1/2 ts Cloves 2 c Brown sugar, packed 2 Eggs, beaten 1 c Shortening 1 c Raisins or chopped dates 1 c Chopped pecans/walnuts 2 c Beer Sift together dry ingredients. Cream together shortening and sugar;add eggs. Mix fruit and nuts with 2 tablespoons of the flour mixture. Add flour mixture alternately with beer. Stir in fruit and nuts. Pour into a greased and floured 10-in tube pan and bake at 350F for 1 hour, or until cake tests done. Or pour into a greased and floured 9x13 in pan and bake at 350 for 45 minutes to 1 hour or until cake tests done. ----- 12/04/92 17:39 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:31 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 5:57 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Bailey's Irish Cream Cake Categories: Box cakes, Bundt cakes, Alcohol Servings: 1 18 1/4 oz pkg. yellow cake mix 4 oz instant chocolate pudding 3/4 c oil 1/8 c water 1/4 c vodka 3/8 c Bailey's Irish Cream 4 eggs Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in bowl. Beat until smooth. Pour into greased and floured 10 inch Bundt pan. Bake at 350~F 40 to 50 minutes or until done. Remove from pan and cool completely. Mix a glaze of Bailey's and powdered sugar to a thick consistency and drizzle over cake. Jody ----- 12/04/92 17:41 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:31 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 5:57 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Coca-Cola Carrot Cake Categories: Cakes Servings: 16 ---------------------------CAKE--------------------------- 2 c Flour, sifted 1 ts Baking soda 1/2 ts Salt 2 tb Cocoa 3 Eggs 1 1/2 c Sugar 1/2 c Vegetable oil 3/4 c Coca-Cola 1 1/2 ts Vanilla 2 1/4 c Raw carrots, grated 1 c Nuts, chopped 1 c Coconut, flaked ----------------------COCA-COLA SYRUP---------------------- 3/4 c Sugar 2 ts Cocoa 6 tb Coca-Cola 6 tb Butter 1 tb Light corn syrup 1/2 ts Vanilla Mix all the dry ingredients together. Beat the eggs well; add sugar, oil, 3/4 cup cola, and vanilla and beat well. Stir in the dry ingredients until smooth, then add the carrots, nuts and coconut. Mix well. Bake in a greased and lightly floured 13 x 9 pan in a preheated 350~F oven for 40-50 minutes, until cake tests done. Remove from oven and prick hot cake all over with a fork, then pour the cola syrup slowly, evenly over the top. Serve warm or room temperature with lightly sweetened-vanilla flavored whipped cream. Coca-Cola Syrup: Combine sugar, cocoa, cola, butter and corn syrup in saucepan; bring to a boil over medium heat, stirring constantly. Boil, stirring, until thick and syrupy, about 5 minutes. Add vanilla extract. Remove from heat and pour, hot, over hot cake. PRODIGY(R) interactive personal service 12/05/92 8:31 AM ----- 12/04/92 17:18 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:31 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 6:04 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Kentucky Bourbon Cake Categories: Bundt cakes, Alcohol, Nuts Servings: 1 2 c Raisins 1/2 c Bourbon 1/4 c Butter; softened 1 1/2 c Sugar 5 Eggs 4 c Flour; sifted 2 ts Baking powder 1 ts Baking soda Salt 1 ts Lemon zest; grated 1 tb Lemon juice 1 c Pecans; chopped Marinate raisins in 1 cup of the bourbon for at least 1 hour, up to 12 hours; drain, reserving both raisins and bourbon. Preheat oven to 350~F. Butter and flour a 10-inch Bundt cake pan or other tube-cake pan. Beat together the butter and sugar until light and fluffy. (For best results, use an electric mixer and start beating at a slow speed, gradually increasing to moderate. If you allow this process to take about 15 minutes, the butter will be very pale and look something like whipped cream. This adds lightness to the cake.) Beat in the eggs 1 at a time, beating well after each. In another bowl, sift together 3 3/4 cups of the flour, baking powder, soda and salt. Combine reserved bourbon with the zest and lemon juice. Add dry ingredients to the butter mixture alternatelywith the bourbon mixture. Toss the remaining 1/4 cup of flour with the drained raisins and the pecans. Fold into batter. Bake about 11/2 hours or until the cake tests done. Cool about 10 minutes in the pan before turninout onto a rack. Brush the remaining 1/2 cup of bourbon over the cake whileit is still somewhat warm. For long storage, wrap the cake in rinsed cheesecloth that has been thoroughly moistened in bourbon. Then PRODIGY(R) interactive personal service 12/05/92 8:31 AM wrap in plastic ofoil so that it is airtight. The cake may be served after a day or two but is better if allowed to age. ----- 12/04/92 17:48 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:31 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 6:04 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Heath Bar Brunch Cake Categories: Cakes Servings: 16 1/2 c Butter 1 1/2 c Light brown sugar, packed 1/2 c Sugar 2 c Flour, sifted 1/4 ts Salt 1 c Buttermilk 1 ts Baking soda 1/8 ts Salt 1 Egg, slightly beaten 1 ts Vanilla 2 1-1/8oz Heath Bars, finely - crushed (chilled) 3/4 c Pecans, finely chopped 6 1-1/8oz Heath Bars, finely - crushed (chilled) Preheat oven to 350~F. Cream butter and gradually add the light brown sugar and sugar. Blend in flour and 1/4 ts salt; mix well. Reserve 1 cup of this mixture for topping. Combine buttermilk, baking soda, 1/8 ts salt, egg and vanilla. Stir into remaining butter-sugar mix. Fold in 2 finely chopped Heath bars. Turn into a buttered 13 x 9 pan and sprinkle with the 1 cup reserved topping, then with the pecans. Top with additional 6 crushed Heath bars. Bake for 35 - 40 minutes. Serve with cocoa-flavored whipped cream or with coffee ice cream. ----- 12/04/92 17:51 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:32 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 6:05 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Fuzzy Navel Cake Categories: Box cakes, Bundt cakes, Alcohol Servings: 10 1 pk Yellow cake mix 1/2 c Vegetable oil 1 pk 6oz instant vanilla pudding 4 x Eggs 1 c Peach schnapps, divided 1/2 c +2T orange juice, divided 1/2 ts Orange extract 1 c Confectioners sugar Beat cake mix, oil, pudding mix, eggs, 3/4 c. schnapps, 1/2 c. orange juice, and orange extract together. Pour into greased and floured bundt pan and bake at 350F for 45-50 minutes. Do no remove from pan. While cake is still hot, combine remaining 1/4 c. schnapps, 2 T. orange juice and conf. sugar. Poke holes in cake and pour mixture over. cool cake in pan 2 hours, then turn out. ----- 12/04/92 17:53 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:32 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 6:12 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Whiskey Cake Categories: Bundt cakes, Box cakes, Alcohol Servings: 10 ---------------------------CAKE--------------------------- 1 Box Yellow Cake Mix 1 Box Instant Vanilla Pudding 4 Eggs 1 c Milk 1 1/2 oz Whiskey 1 c Walnuts --------------------------TOPPING-------------------------- 1/2 c Butter 1 c Sugar 1/2 c Whiskey Combine all ingredients. mix 3 minutes. Pour into a well-greased tube pan. Bake at 350 degrees for 50-60 minutes. While cake is baking make topping. Melt butter. Add sugar and whiskey. Cook until sugar is dissolved and of syrup texture. After removing cake from oven, poke holes (with a fork) in the top(leave cake in pan while doing this)/ Pour some of the syrup mixture over cake. Let cake sit in pan 15-20 minutes. Remove cake from pan and brush remaining syrup on sides and top of cake. ----- 12/04/92 17:58 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:32 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 6:12 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Rum Cake Categories: Box cakes, Alcohol, Nuts, Bundt cakes Servings: 12 1 c Pecans; finely chopped 18 1/2 oz Yellow cake mix; no pudding 1 pk Vanilla pudding mix; small 4 Egg 1/2 c Cold water 1/2 c Wesson oil 1/2 c Dark bacardi rum --------------------------GLAZE:-------------------------- 1/4 lb Butter 1/4 c Water 1 c Sugar 1/2 c Dark bacardi rum Preheat oven to 325`F. Grease and flour a 10 cup bundt pan. Sprinkle chopped pecans in bottom of pan. Pour batter of water, cake mix, pudding, eggs and oil and rum over the nuts in the pan. Bake 1 hour or until done bytoothpick test. Cool and Invert over cake rack. GLAZE: Melt and stir all ingredients except rum over low flame for 5 minutes, keep stirring and wiping sides of pan. Take an Ice pick and make many holes in the top of cake, thru the nut coating, after you have made many holes, keep drizzling in the glaze until it is all absorbed. You cannot rush this part.. Let the cake sit until dinner, and then enjoy with expresso, or other after dinner liqueur. ENJOY......This cake will keep well and is better the next day. Will always be very wet inside and moist. ----- 12/04/92 17:59 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:32 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 6:12 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Barcardi Rum Chocolate Cake Categories: Box cakes, Alcohol, Chocolate Servings: 10 ---------------------------CAKE--------------------------- 1 pk Chocolate cake mix 1 pk Chocolate Instant Pudding.. 4 x Eggs 1/2 c Barcardi Dark Rum 1/4 c Cold water 1/2 c Oil 1/2 c Slivered almonds, optional --------------------------FILLING-------------------------- 1 1/2 c Cold milk 1/4 c Barcardi Dark Rum 1 pk Chocolate Instant Pudding Envelope Dream Whip Topping Preheat oven to 350F. Grease and flour two 9-in layer cake pans. Combine all cake ingredients together in large bowl. Blend well, then beat at medium mixer speed for 2 minutes. Turn into prepared pans. Bake for 30 minutes or until cake tests done. Do not underbake. cool in pans for 10 minutes. Remove from pans, finish cooling on racks. Split layers in half horizontally. Spread 1 cup filling between each layer and over top of cake. Stack. Keep cake chilled. Serve cold. Optional: Garnish with chocolate curls. Filling: Combine milk, rum, pudding mix and topping mix in deep narrow-bottom bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups. ----- 12/04/92 18:00 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:33 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 6:12 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Frangelico Chocolate Cake with Frosting Categories: Cakes, Chocolate, Alcohol, Frostings Servings: 12 ---------------------------CAKE--------------------------- 3 Eggs 3/4 c Granulated sugar 1/2 c Butter 1 c Lt. brown sugar; packed 2 1/4 c All purp flour 1/2 c Unsweet cocoa powder 1 1/2 ts Baking soda 3/4 c Strong cold coffee -------------------------FROSTING------------------------- 6 tb Butter 1 lb Sifted powdered sugar 3 tb Unsweet cocoa powder 3 tb Frangelico 2 tb Up to 3 T hot coffee Grease and flour two 9" cake pans. Preheat oven to 350 deg. Separate eggs. Beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in yolks one at a time. Sift flour, cocoa, baking soda tog. Add to creamed mixture alternately with coffee and Frangelico; blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30-35 min. or until done. Cool 10 min. Invert on wire racks and remove pans. Cool before frosting. FROSTING: Cream butter with sugar. Add everything else. and beat until smooth. ----- 12/04/92 18:00 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:33 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 6:12 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Black Russian Cake Categories: Bundt cakes, Box cakes, Alcohol, Chocolate Servings: 12 1 pk yellow cake mix 1 pk instant chocolate pudding 2 ts cinnamon 2 ts instant coffee 4 eggs ------------------MILK CHOCOLATE FROSTING------------------ 1/2 pk milk chocolate frost mix (14 2 tb hot water 2 tb butter, softened 1 tb brandy 1 tb Orange Flavor liqueur 1/4 ts almond extract 2 tb powdered sugar 3/4 c Water 3/4 c Oil 1/4 c Vodka 1/4 c Tia Maria or cream de cacao Combine all ingredients, blend for 1 minutes with mixer at low speed; beat at high speed for 2 minutes. Spoon into greased and floured Bundt pan. Bake at 350 degrees for 45 minutes. Cool at least 10 in pan; turn out to cool. Ice with the milk chocolate frosting. Frosting: Combine all ingredients in small mixing bowl, beat 1 minute at low speed, beat for 1 minute at high speed. Stir in a few more drops of water until mixture reaches desired spreading consistency. ----- 12/04/92 18:02 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:34 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 6:12 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Kahlua Orange Nut Cake Categories: Cakes, Alcohol Servings: 1 1/4 c Kahlua 1/4 c Light cream 2 tb Orange peel; grated 1/4 c Orange juice 3 c Flour; sifted 3 tb Baking powder 1 tb Salt 3/4 c Shortening 1 1/4 c Sugar 3 Eggs 2 tb Kahlua -------------------------NUT CRUST------------------------- 1 c Walnuts; fine chop 2/3 c Fine bread crumbs 1/2 c Light brown sugar 1/3 c Butter; melted Glaze 2/3 c Conf sugar 1 tb Kahulua 1 tb Cream 1 tb Butter Preheat oven to 350~F. Prepare nut crust and press in 10" tube pan, along sides and bottom. Combine 1/4 cup kahlua and cream. Combine orange peel and juice. Sift together the flour, baking powder and salt. Cream shortening and sugar until fluffy. Beat in eggs, one at a time until blended. Stir in dry ingredients, alternately with Kahlua and juice mixtures, betaing only seconds until smooth. Turn into prepared pan. Bake on rack below center of the oven for 50-55 minutes. Cool cake in pan for 10 minutes. Remove from pan and brush with 2 TB Kahlua over top of cake and cool. Drizzle glaze over top and let stand unti set. Garnish. PRODIGY(R) interactive personal service 12/05/92 8:34 AM ----- 12/04/92 18:03 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:34 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 6:15 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Comfort Cake Categories: Box cakes, Bundt cakes, Alcohol Servings: 12 1 pk Yellow Cake mix 1 pk Inst. vanilla pudding 4 x Eggs 1/2 c Cold water 1/2 c Oil 1 c Chopped pecans/walnuts 1/2 c Southern Comfort ---------------------------GLAZE--------------------------- 4 tb Butter/margarine 1/8 c Water 1/2 c Granulated sugar 1/4 c Southern Comfort To make glaze, melt butter in saucepan. Stir in ater and sugar. Boil 3 minutes, stirring constantly remove from heat and stir in Southern Comfort. Then combine cake ingredients in a large fowl and beat at medium speed for 2 minutes. Pour into a greased and floured 10 in. tube or 12 cup bundt pan. Bake at 325F for 1 hour. Set on rack to cool Invert on serving plate. Prick top immediately; drizzle and brush half of glaze evenly over top and sides. Reserve remaining glaze and brush it evenly over cake. Just before serving, sift 1 tablespoon powdered sugar over cake. ----- 12/04/92 17:49 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:34 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 6:15 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Harvey Walbanger Cake Categories: Box cakes, Bundt cakes, Alcohol Servings: 8 1 pk Orange cake mix 1 pk Inst. Vanilla Pudding Mix 1/2 c Sugar 1/2 c Cooking oil (Crisco) 4 x Eggs 1/4 c Vodka 1/4 c Galliano 3/4 c Orange juice ---------------------------GLAZE--------------------------- 1 c Powdered sugar 1 1/2 tb Vodka 1 1/2 tb Galliano 1 1/2 tb Orange juice Mix first 3 ingredients, add eggs, and remaining 3 ingredients. Bake at 350 degrees for 40 to 45 minutes in a bundt cake pan. For GLAZE: Combine orange juice and sugar in sauce pan and heat stirring constantly until sugar is dissolved. Remove from heat and add vodka and Galliano. Remove cake from pan to serving plate. Prick top and sides and cover with glaze. ----- 12/04/92 17:58 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:34 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 6:19 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Kahlua White Russian Cake Categories: Cakes, Chocolate, Alcohol Servings: 10 3 tb Kahlua 2 tb vodka 3 oz white baking bar w/cocoa cho 2 c sifted cake flour 3/4 ts baking soda 1/2 ts baking powder 1 1/4 c sugar 1/2 c butter 2 tb shortening 3 eggs 3/4 c buttermilk 1/3 c apricot jam ----------------KAHLUA WHITE RUSSIAN CREME---------------- 2 c Whipping cream 1/2 c Powdered sugar 1/4 c Kahlua 2 tb Vodka White baking bar w/cocoa shaved into curls (I use potatoe peeler for this) In med heavy saucepan combine Kahlua, vodka and 3 oz chopped white baking bar. Cook and stir over low heat till baking bar is melted, cool slightly. Grease and lightly flour three 8x1 1/2 round baking pans (I use my 9") In small bowl stir flour, baking soda, and baking powder, set aside . In large bowl combine sugar, butter and shortening, beat w/electric mixer on med spd till light and fluffy. Add eggs, ONE at a time, beating till combined. Beat in the cooled liqueur mixture. Alternately add flour mixture and buttermilk to egg mixture, beating on low to med spd after each addition till combined. Spread the batter evenly in pans. Bake at 350~F for 20-25 mins or till toothpick in center comes out clean. Cool the cake layers in the pans on wire racks for 10 mins. Remove from pans and cool completely on wire racks. To assemble, place one layer, bottom side up, on a PRODIGY(R) interactive personal service 12/05/92 8:34 AM serving plate. Spread layer w/about 3 TB of the jam and 1/3 C of the Kahlua White Russian Cream. Place a 2nd layer on top of first, bottom side up, spread w/remaining jam and 1/3 c of the cream. Top w/remaining cake layer, bottom side up. Swirl remaining cream onto the top and sides of cake. Decorate top (I do the sides too, looks soooo pretty!) w/baking bar curls. COVER AND CHILL FOR UP TO 24 HOURS!!! To serve, cut into wedges, dipping knife into water between slides. 12-16 servings. KAHLUA WHITE RUSSIAN CREAM In chilled med bowl combine Whipping cream, and sifted fpowdered sugar. Beat w/electric mixer on low speed until thickened. Gradually add kahlua and Vodka, beat on low speed until soft peaks form. DO NOT OVERBEAT. ----- 12/04/92 18:04 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:35 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 6:19 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Cream Cheese Snickers Candy Bar Pie Categories: Pies, Chocolate, Nuts Servings: 10 1 9" pastry shell, baked, cool 2 Eggs 1 Unflavored gelatin envelope 1/4 c Water, cold 6 1-1/2oz Snickers Bars, - cut into pieces 1/4 c Peanut butter, chunky 8 oz Cream cheese, softened 1 1/2 c Powdered sugar, unsifted 1 ts Cocoa 3 tb Evaporated milk 1 ts Vanilla 1/2 ts Salt 1 c Heavy cream, whipped Peanuts, salted, chopped Sweetened whipped cream Separate the eggs. Sprinkle the gelatin over cold water in a small saucepan and let stand until softened, about 4 minutes; dissolve over very low heat, stirring. Melt candy bars in top of double boiler over simmering water; add peanut butter and blend with a wooden spoon until smooth; cool. Beat cream cheese with 2 egg yolks thoroughly; gradually add powdered sugar, beating well. Blend in cocoa, evaporated milk, vanilla, candy bar mix and then the dissolved gelatin; mix all well. Chill until partially thickened, stirring one or two times. Stifly beat the room temp egg whites with the salt; fold into chilled mix, then fold in the whipped heavy cream; turn into cooled pastry shell and chill until firm. Decorate with chopped peanuts and additional whipped cream if desired. ----- PRODIGY(R) interactive personal service 12/05/92 8:35 AM 12/04/92 18:04 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:35 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 6:19 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Pina Colada Pie Categories: Pies, Alcohol Servings: 10 ---------------------------CRUST--------------------------- 7 oz roasted Macadamia nuts 3/4 c sweetened shredded Coconut 3 tb brown Sugar 1 tb unsalted Butter-melted --------------------------FILLING-------------------------- 1 1/2 pt pineapple sorbet, softened 1 c sweetened cream of Coconut 4 ts dark Rum 1/2 ts imitation coconut Extract 3/4 c (packed) sweetened shredded 1/2 large Pineapple thinly slice Toasted sweeetened shredded fresh Mint sprigs 2 pt Vanilla frozen yogurt, soft CRUST: Preheat oven to 350 degrees F. Line a 10 inch glass pie dish with foil, overlapping sides. Finely chop the first 3 ingredients in a food processor. Add butter and blend until moist crumbs form. Press mixture onto bottom and up sides (but not rim) of prepared pie dish. Freeze 10 minutes. Bake crust until golden brown, about 15 minutes. Freeze for 20 minutes. FILLING: Spread sorbet in crust, smooth top. Place in Freezer. Boil cream of coconut in heavy small saucepan over med-high heat until reduced to 3/4 cup, stirring frequently, about 7 minutes. Pour into a large bowl, mix in rum and extract, then 3/4 cup coconut. Cool slightly. Add frozen yogurt to coconut mixture and fold until blended. Freeze until semifirm, stirring occasionally, about 1 hour. Spoon filling over sorbet in pie dish , mounding slightly.Cover and freeze overnight. (can be prepared 2 weeks ahead) Turn out pie onto platter. Peel off foil. Turn pie right side up. Arrange pineapple slices decoratively atop. Sprinkle with toasted coconut. Garnish with mint. Now PRODIGY(R) interactive personal service 12/05/92 8:35 AM make a pig of yourself and eat the whole thing!!! ----- 12/04/92 18:05 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:35 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 6:19 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Key Largo Cake Categories: Cakes, Alcohol Servings: 16 ---------------------------CAKE--------------------------- 3 oz Mixed fruit jello 1 1/3 c Sugar 2 c Flour 1/2 ts Salt 1 ts Baking powder 1/2 ts Baking soda 5 Eggs 1 1/4 c Cooking oil 3/4 c Key Largo liqueur * ---------------------------GLAZE--------------------------- 1/2 c Powdered sugar 1/2 c Key Largo Liqueur * --------------------------TOPPING-------------------------- 12 oz Cool Whip 1 cn Mixed tropical fruit, drain * any tropical flavored liqueur ******************************************************* ****************** Remove 1 Tbls of jello powder and set aside. Mix sugar, jello powder, flour, salt, baking powder, and baking soda. Add oil, eggs, and liqueur. Beat 3-4 minutes. Grease and flour a 9 x 13 pan. Bake at 350^F for 25 - 30 minutes. Cool and poke holes in cake. Mix powdered sugar and liqueur. Pour evenly over cake. Refrigerate. Cover with Whipped topping . Garnish with a can of mixed tropical fruit, well drained. ----- 12/04/92 18:06 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:36 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 6:22 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Tropical Cheese Bars Categories: Bar cookies, Alcohol, Nuts, Cheesecakes Servings: 24 ---------------------------CRUST--------------------------- 3/4 c Margarine 3/4 c Brown sugar 3 c Flour 1 c Almonds, finely chopped 1/4 c Coconut Rum -----------------------CHEESE LAYER----------------------- 24 oz Cream cheese, soft 1/2 c Sugar 3 Eggs 1/4 c Coconut Rum 2 cn Crushed pineapple, drain LGE 1 c Coconut 1 c Almonds, chopped Cream margarine, sugar and coconut rum, beat in flour until blended. Stir in nuts. Pat into 10 x 15 pan. Bake at 350^F for 10 minutes. Cool. CHEESE LAYER: Beat cheese, sugar, eggs and coconut rum until creamy. Stir in pineapple. Pour on baked crust. Mix nuts and coconut. Sprinkle over all. Bake at 350^F for 20 minutes. Cool. Cut into bars. ----- 12/04/92 18:07 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:36 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 6:22 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Chocolate Raspberry Cake Categories: Box cakes, Alcohol, Chocolate Servings: 10 1 pk chocolate cake mix * 12 oz semisweet chocolate chips 1/4 c Chambord 1/2 c seedless raspberry jam 8 oz sour cream 2 tb chopped pecans, toasted * butter recipe chocolate cake with pudding ******************************************************* ****************** Prepare cake mix according to package directions; stir in 1/2 chocolate chips. Spoon batter into 2 greased and floured 9 inch round cake pans. Bake at 350~F for 25-30 minutes. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely. Brush tops of layers with Chambord. Place on cake layer on a plate; spread with jam and top with second layer. Melt remaining chocolate chips over low heat, stirring often. Remove from heat, gradually stir in sour cream. Spread on top and sides of cake, sprinkle top with toasted pecans Chill at least 2 hours. ----- 12/04/92 18:07 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:36 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 6:22 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Liqueur Pound Cake Categories: Cakes, Alcohol Servings: 10 1 1/2 c butter 1 lb confectioners sugar, sifted 6 eggs 1 ts vanilla 2 3/4 c cake flour -----------------------LIQUEUR SYRUP----------------------- 2 c sugar 1/3 c light corn syrup 3/4 c water 1 1/4 c liqueur of choice Cream butter until light and creamy, add powdered sugar and cream together well. Add eggs, one at a time, beating well after each. Beat in vanilla. Add flour and mix well. Spoon batter into greased and floured small loaf pans. Bake at 300~F for 50 minutes. Poke holes in the cakes with wooden pick. Pour syrup over cakes. Cool completely, then remove from pans, wrap well and store up to 2 weeks, or you can refrigerate for 1 month, freeze for 6 months. If you us the mini loaf pans that are disposable aluminum, you can just leave the cakes in the pans for gift giving and wrap the entire pan in plastic wrap, etc. SYRUP: Over medium-high heat place all of the above in a saucepan, stir slowly until it comes to a simmer. Heat without stirring until it comes to a boil. Cover and boil until sugar is dissolved and liquid is clear, about 1 minute. Remove from heat and let cool slightly. Stir in 1 1/4 cup rum, almond, hazelnut, orange, raspberry, cherry liqueur of choice. ----- 12/04/92 18:09 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:36 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:48 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Black Forest Trifle Dessert Categories: Desserts, Box cakes, Chocolate, Alcohol Servings: 10 1/2 pk Devil's food cake mix 1/2 c Rum 21 oz Can cherry pie filling ---------------------CHOCOLATE CUSTARD--------------------- 2/3 c Sugar 1/4 c Cocoa 1/8 ts Salt 3 Eggs, beaten 2 c Milk 1 Toppings 1 c Whipping cream 2 tb Powdered sugar 1/4 c Sliced almonds, toasted Prepare cake mix according to package directions; cut into 1/2 inch slices. Line bottom of 2 quart bowl of trifle dish with half of cake slices; sprinkle with 2-4 tbsp. rum. Spoon half of cherry pie filling over cake; top with half of choclate pudding. Repeat procedure with remaining cake, rum, pie filling and custard. Cover and chill. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over custard; garnish with almonds. CHOCOLATE CUSTARD: Combine first 3 ingredients in top of double boiler. Combine eggs and milk, gradually stir into dry mixture. Bring water in double boiler to a boil, reduce heat to low and cook custard, stirring constantly until thick. Cool. Dessert yields 6-8 servings. ----- 12/04/92 20:05 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:37 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:48 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Grasshopper Cheese Cake Categories: Cheesecakes, Alcohol, Chocolate Servings: 8 1 9-in springform pan ---------------CHOCOLATE COOKIE CRUMB CRUST--------------- 1 1/2 c Chocolate cookie crumbs 1/4 c Melted butter 1/4 ts Cinnamon ----------------------CHEESE FILLING---------------------- 1 lb Cream cheese -at room temperature 1 c Sugar 1/3 c Green creme de menthe 3 tb Creme de cacao 2 tb Flour 1/2 ts Salt 6 Eggs; separated 1 c Sour cream 2 oz Semisweet chocolate - grated to garnish - the top of the cake CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted butter and cinnamon. Toss and mix well. Press into the bottom and partially up the sides of the springform pan. Refrigerate and, while making the filling, preheat the oven to 325F. CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until light and soft. Add 3/4 cup of the sugar and mix well. Stir in the creme de menthe and the creme de cacao, flour and salt. Beat until the mixture is blended well. Add the egg yolks and sour cream, and beat until the batter is smooth and blended. Combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks. Fold the beaten whites into the cream-cheese mixture. Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken. A wooden skewer inserted in the PRODIGY(R) interactive personal service 12/05/92 8:37 AM cake should come out almost clean, with just a trace of batter or moist crumbs on it. Don't overbake; it will settle and firm somewhat as it cools. Don't worry if the cake cracks as it bakes. Remove and cool. Refrigerate if standing more than 4 hours. Garnish the top with grated chocolate. ----- 12/04/92 20:06 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:37 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:55 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Daiquiri Cheesecake Categories: Cheesecakes, Alcohol Servings: 12 ---------------------------CRUST--------------------------- 1 1/2 pk Graham crackers, crushed 6 Butter, melted 1/3 c Sugar --------------------------FILLING-------------------------- 24 oz Cream cheese, softened 5 Jumbo eggs, separated 2/3 c Sugar 2 Env. knox gelatin 1/2 c Light rum 2/3 c Fresh lime juice 1 1/2 ts Fresh grated lime peel 1 1/2 ts Fresh grated lemon peel 1 pt Whipping cream 1/2 c Powdered sugar Mix crust ingredients and pat into bottom of springform pan. Bake at 350~F for 10 minutes. Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into sugar. Add to gelatin mixture with lime juice, rum and rinds and cook over med. heat. stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Slowly add gelatin mixture and blend well. Beat egg whites until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight. ----- 12/04/92 20:07 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:37 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:55 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Strawberry Daiquiri Pie Categories: Pies, Alcohol Servings: 8 1 9" graham cracker crust - OR baked pastry shell 8 oz Cream cheese, softened 14 oz Sweetened condensed milk 2 tb Light rum 2/3 c Strawberry daiquiri mix, - frozen, thawed Red food coloring, opt 1 c Whipping cream, whipped In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in daiquiri mix, rum, and food coloring. Fold in whipped cream. Pour into prepared crsut. Chill or freeze 4 hours or until firm. Garnish as desired. Refrigerate or freeze leftovers. Lime Daiquiri Pie: Omit strawberry daiquiri mix and red food coloring. Add 1/4 cup ReaLime Lime juice from concentrate and a few drops green food coloring if desired. Proceed as above. ----- 12/04/92 20:07 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:37 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:55 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Twinkie Pie Categories: Pies, Desserts, Chocolate Servings: 8 Butter 9 Twinkies 3 Eggs; large, seperated 1 Dash of Cream of tartar 1/2 c Sugar 1/2 ts Vanilla extract 6 oz Chocolate chips; semisweet 1 c Pecans; chopped 1 c Heavy cream; whipped Grease pyrex square or rectangular casserole with butter. Cut 8 Twinkies in thirds, LENGTHWISE, and put one layer on the bottom of the casserole. Beat egg whites, with the cream of tartar and sugar, adding vanilla. Melt chocolate chips in the top of a double boiler. Add egg yolks to chocolate, slowly, continuing to stir over boiling water. Fold chocolate into egg whites. Spread over Twinkies, then sprinkle with about half of the nuts. Layer on more twinkies, more chocolate, more nuts. Continue layering. Top with whipped cream and a single whole Twinkie. Chill and serve. ----- 12/04/92 20:08 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:38 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:55 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Dr. Pepper Cherry Marshmallow Cake Categories: Cakes, Fruits Servings: 16 2 cn Dark sweet cherries, pitted, - drained, reserving syrup -----------------------JELLO MIXTURE----------------------- 3/4 c Reserved cherry syrup 1/4 c Dr. Pepper 1 pk Cherry Jello, 3oz size 1/8 ts Almond extract ----------------------BATTER MIXTURE---------------------- 1 pk Yellow cake mix 1 pk Cherry Jello, 3oz size 1/2 c Vegetable oil 3/4 c Dr. Pepper 4 Eggs 2 c Minature marshmallows Arrange cherries evenly on bottom of a greased 9 x 13 pan. Preheat oven to 350~F. In a small saucepan, combine the cherry syrup, 1 package of cherry jello and 1/4 cup Dr. Pepper; gently heat until jello is dissolved. Add almond extract and cool slightly. In a large mixing bowl, combine yellow cake mix, 1 pack cherry jello, oil, eggs and 3/4 cup Dr. Pepper. Beat on high for 3-4 minutes. Pour cooled jello mixture over cherries in pan. Sprinkle evenly with the minature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows. Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill 3-4 hours. This is a self icing cake!!! ----- 12/04/92 20:08 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:38 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:58 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Gumdrop Bread Categories: Breads, Desserts, Breakfast Servings: 12 2 1/2 c Flour 1 1/4 c Buttermilk 1/2 c Sugar 1/2 c Packed brown sugar 1/4 c Shortening 2 Eggs 3 ts Baking powder 1 ts Salt 1 ts Vanilla 1/2 ts Baking soda 1 c Small gumdrops cut into 1/2 1/2 c Chopped nuts Beat all ingredients except gumdrops and nut in a large mixer bowl on low speed for 15 seconds. Beat on medium speed, scraping bowl constantly, 30 seconds. Stir in gumdrops and nuts. Pour into a 9 X 5 inch loaf pan that has been greased on the bottom only. Bake at 350F for 60 to 65 minutes, or until a wooden pick inserted in the center comes out clean. Loosen sides of loaf from the pan. Remove bread from the pan and cool completely on wire rack. For best results, wrap and refrigerate at least 24 hours before slicing. Refrigerate no longer than 1 week. ----- 12/04/92 20:09 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:38 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:58 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Sex in a Pan Categories: Desserts, Chocolate, Nuts, Cheese Servings: 15 -------------------------1ST LAYER------------------------- 1 1/2 c Flour 3/4 c Melted butter 1/2 c Walnuts, chopped -------------------------2ND LAYER------------------------- 8 oz Cream cheese, softened 1 c Powdered sugar 1 c Cool Whip 1 ts Vanilla -------------------------3RD LAYER------------------------- 2 1/2 c Milk 2 Vanilla pudding inst, large -------------------------4TH LAYER------------------------- 2 1/2 c Milk 2 Chocolate inst pudding, larg -------------------------5TH LAYER------------------------- Cool Whip 1ST LAYER: Mix all together and press into a 9 x 13 pan. Bake at 350^F for 15 minutes. 2ND LATER: Mix together and spread over cooled crust. REMAINING LAYERS: Prepare and layer in order given. Top with the Cool Whip and grated some chocolate over all. Keep refrigerated. ----- 12/04/92 20:09 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:39 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:58 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: The Next Best Thing To Robert Redford Categories: Desserts, Nuts, Chocolate Servings: 16 1 c Flour 1/2 c Margarine 1 c Pecans; finely chopped 1 pk (8 oz) cream cheese;softened 1 c Sugar 1 pk Cool whip (9 oz size);thawed 1 pk Instant vanilla pudding (lg) 1 pk Instant chocolate pudding (l 3 c Milk; cold Grated Chocolate candy bar Prepare bottom crust by mixing together flour, margarine and pecans until crumblike. Press mixture into greased 13x9" baking pan. Bake at 350~F for 15 to 20 minutes until lightly golden. Cool. Beat cream cheese with sugar until smooth. Fold in half of Cool Whip. Spread mixture over cooled crust. Combine vanilla and chocolate pudding mixes. Beat in milk until smooth and thickened. Spread over cream cheese layer. Spread remaining Cool Whip over top. Sprinkle with grated chocolate. Cover and refrigerate overnight. ----- 12/04/92 20:11 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:39 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:58 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Snicker's Dessert Categories: Desserts, Chocolate, Nuts Servings: 12 ------------------------FIRST LAYER------------------------ 1 c Milk chocolate chips 1/4 c Butterscotch chips -----------------------SECOND LAYER----------------------- 1 c Sugar 1/4 c Milk 1/4 c Margarine 1/4 c Peanut butter 1 c Marshmallow cream 1 ts Vanilla 2 c Peanuts ------------------------THIRD LAYER------------------------ 40 Caramels 2 tb Water -----------------------FOURTH LAYER----------------------- 1 c Milk chocolate chips 1/4 c Butterscotch chips 1/4 c Peanut butter Melt ingredients for first layer and spread in a 13x9 pan. Freeze until firm. Boil the sugar, milk and margarine 5 min. Add the peanut butter, marshmallow cream and vanilla. Pour over the 1st layer and sprinkle with peanuts. Cool. Melt the caramels with the water and pour over the peanuts as the 3rd layer. Melt the chips and peanut butter. Pour over the 3rd layer. Keep refrigerated. Cut into squares. ----- 12/04/92 20:11 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:39 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:58 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Toll House Layercake Categories: Cakes, Desserts, Chocolate Servings: 1 ---------------------------CAKE--------------------------- 1 c Butter, softened 1 c Brown sugar, firmly packed 2/3 c Sugar 2 ts Vanilla 1/2 ts Salt 4 Eggs 2 c Flour, all-purpose 1 pk Chocolate chips, "Little -Bits" semi-sweet, -divided 12oz pack -------------------------FROSTING------------------------- 3/4 c Butter, softened 1 1/2 c Sifted confectioners' sugar 2 ts Vanilla Cake: Preheat oven to 350~F. Grease 15 1/2 x 10 1/2 x 1" baking pan. Line with waxed paper. In bowl, cream butter, brown sugar, sugar, vanilla and salt. Add eggs, one at a time, beating well after each addition. Gradually add flour. Stir in 1 cup chocolate bits. Spread in prepared pan. bake 20-25 minutes. Cool completely. Loosen sides of cake. Invert onto floured cloth. Peel off waxed paper. Cut cake crosswise into 4 3-3/4x10" sections. Spread 3 slightly rounded tablespoons frosting on one layer. Top with second layer. Repeat layers. Frost with remaining frosting. Frosting: Melt over hot (not boiling) water, 1 cup semi-sweet chocolate bits, stir until smooth. Set aside. In bowl, cream butter and confectioners' sugar. Add melted chocolate and vanilla; blend until smooth. Makes 1-10" cake ----- 12/04/92 20:13 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:40 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:59 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: O'Henry Bars II Categories: Bar cookies Servings: 16 5 c Special K cereal 1 c Corn Syrup 1 c Sugar pinch of salt 1 c Peanuts (optional) 1 c Chunky Peanut Butter 12 oz Chocolate Chips Can use rice krispies instead of special K. If you choose not to use peanuts. increase cereal to 6 cups. ******************************************************* ***************** Heat sugar, corn syrup & salt until it boils. Add peanut butter and stir til it boils. Pour in Special K & nuts; mix til coated. Spread in a buttered 9 x 13 pan and press. Cool. Melt Chocolate chips over double boiler & spread on cooled peanut butter mixture. Cut into bars when cool. ----- 12/04/92 20:13 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:40 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:59 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Vacuum Cleaner Bars Categories: Bar cookies, Box cakes, Nuts Servings: 24 1/2 c margarine, melted 1 pk yellow cake mix * 3 eggs 8 oz package cream cheese, soft 1 lb powdered sugar 1/2 c flaked coconut 1/2 c chopped walnuts or pecans * Use plain cake mix without pudding added. ******************************************************* ****************** Combine margarine, cake mix and one egg. Stir together until dry ingredients are moistened. Pat mixture into bottom of well-greased 15x10 inch jellyroll pan. Bake for 10 minutes at 325~F. Beat remaining two eggs lightly then beat in cream cheese and powdered sugar. Stir in coconut and nuts. Pour over mixture in jellyroll pan. Bake at 325~F for 45 to 50 minutes or unti golden brown. Cool to room temperature before cutting into squares. ----- 12/04/92 20:14 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:40 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:59 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Lethal Layers Categories: Bar cookies, Chocolate, Nuts Servings: 32 1/2 c unsalted butter 1/2 c dark brown sugar 1 c all-purpose flour 1 c pecan halves 2 eggs 1 c firmly packed dark brown sug 1 ts vanilla extract 1/2 ts salt 1 ts baking powder additional flour (see direct 1 c chocolate chips In a food processor, combine first 3 ingredients with metal blade until crumbly. This can also be done with 2 pastry knives or a pastry cutter. Pat this crust into a buttered 9-by-13-inch pan. Bake at 375~F for 10 minutes. Cool. When crust is cool, spread pecans evenly over surface. Beat eggs with brown sugar until thick. Add vanilla. Put salt and baking powder in bottom of 1/4 cup measure; fill rest of measure with flour. Stir into egg mixture. Bake at 375~F for 20 minutes or until center is baked. Cool, then cut into 32 pieces. ----- 12/04/92 20:15 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:40 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:59 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Baby Ruth Layer Cake Categories: Cakes, Nuts Servings: 10 -------------------------CAKE MIX------------------------- 8 Baby Ruth bars, 1.9oz, cutup 4 tb Peanut butter, chunky 6 tb Evaporated milk 2 c Flour, unsifted 1 ts Baking soda 1/2 ts Baking powder 1/2 c Butter, softened 1 1/4 c Sugar 2 Eggs 1/2 ts Vanilla 1 c Buttermilk ---------------------FILLING & TOPPING--------------------- 6 Baby Ruth Bars, 1.9oz, cutup 2 Egg yolks 1 c Evaporated milk 1 c Sugar 1/2 c Butter 1 c Coconut, flaked 8 tb Peanuts, coarsely chopped ----------------------WHIPPED TOPPING---------------------- 1 c Heavy cream 1 Egg white, stiffly beaten 2 1/2 tb Powdered sugar, sifted 3/4 ts Vanilla Combine 8 cut-up Baby Ruth's, peanut butter and 6 Tb evaporated milk in top of a double boiler; heat and stir until melted and blended. Cool. Combine flour, baking soda, and baking powder in a bowl; mix well. Cream butter and sugar thoroughly; add well beaten eggs and beat until light and fluffy. Blend in the cooled candy bar mix and 1/2 ts vanilla. Add dry ingredients alternately with the buttermilk, blending on low speed after each addition, only until blended. Pour into 2 buttered and floured 9" round layer pans PRODIGY(R) interactive personal service 12/05/92 8:40 AM and bake in preheated 350~F oven for about 30 minutes. Cool in pans on rack for 10 minutes. Turn out and finish cooling on rack. Baby Ruth Filling & Topping: Melt candy bars in top of double boiler. Combine egg yolks, evaporated milk, sugar and butter in a saucepan; cook and stir until thickened, over medium heat, about 10 minutes. Remove from heat and blend in melted candy bars, coconut and peanuts. Cool, then beat vigorously with wooden spoon. Whipped Topping: Whip heavy cream stiff; fold in stiffly beaten egg white, powdered sugar and vanilla. Assembly: Spread cooled filling between layers and on top of cake. Spread whipped topping on the sides of the cake. Cut carefully with a sharp knife. ----- 12/04/92 20:15 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:41 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:59 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: White Chocolate Chip Cookies with Macadamia Nu Categories: Cookies, Chocolate, Nuts Servings: 8 1/2 c unsalted butter softened 1/3 c sugar 1/3 c brown sugar firm packed 1 egg 1 ts vanilla 1 c all purpose flour 1/2 ts baking soda 1/4 ts salt 6 1/2 oz white chocolate, chopped 3/4 c macadamia nuts, halved BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.) ----- 12/04/92 20:16 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 8:41 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 8:59 PM TO: ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Baby Ruth Cookies Categories: Cookies Servings: 1 1/2 c Butter, softened 3/4 c Peanut butter, smooth 1 1/2 c Sugar 2 Eggs, beaten 1 1/4 ts Vanilla 3 c Flour, sifted 1 ts Baking powder 1/2 ts Salt 2/3 c Milk 5 Baby Ruth bars, 1.9oz, cutup Cream butter, peanut butter and sugar until light and fluffy; beat in beaten eggs ad mix well; add vanilla. Sift dry ingredients together and add alternately with the milk. Stir in the cut-up Baby Ruth pieces. Drop from teaspoon on buttered cookie sheets. Bake in preheated 375~F oven until golden brown, about 12-15 minutes. ----- 12/04/92 20:17 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/05/92 7:42 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/05 11:59 AM TO: JOYCE BURTON (PDPP83A) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM APPLE BETTY ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: APPLE BROWN BETTY with RUM WHIPPED CREAM Categories: Desserts Holidays Servings: 6 1 x -Dottie Cross TMPJ72B 1 x -MAIN INGREDIENTS: 1 c all-purpose flour 1/4 t salt 1/2 t ground cinnamon 1/4 t ground nutmeg 3/4 c sugar 8 T (1 stick) unsalted butter, 1 x -chilled, cut into 1/2" piec 4 ea slices firm-textured bread; 1 x -crusts removed 1 c raisins 3 ea Granny Smith apples; peeled, 1 x -cored, and cut into 1/2-inc 1 x -pieces (about 1-1/2 pounds) 1 x -RUM WHIPPED CREAM: 1 c heavy cream 2 T sugar 2 T dark rum To make the apple brown betty: Preheat the oven to 350 degrees. Butter a 9-inch-square baking dish. Sift the flour, salt, cinnamon, nutmeg, and sugar into a bowl. Cut the butter into small pieces; cut it into the flour mixture, using a pastry blender, until the mixture resembles coarse crumbs. Cut the bread into 1-inch-square pieces. Soak the raisins in boiling water to cover for about 5 minutes, until plump, the drain them. Combine the bread, raisins, and sliced apples in a bowl. Sprinkle the bottom of the prepared baking dish with 3/4 cup of the flour mixture, add the apple mixture, and top with the remaining flour mixture. Bake, uncovered, in the preheated oven until the top of the brown betty is crisp and golden and the apples are tender, 35 to 45 minutes. To make the rum whipped cream: In a chilled medium bowl, beat the cream and sugar until stiff. Beat in the rum. Serve the betty warm, with the rum PRODIGY(R) interactive personal service 12/05/92 7:42 PM whipped cream. Serves 6. Sorce: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- Malama Kau Pono, CYGNUS in Boulder, CO <12/05 06:16 am MST> PRODIGY(R) interactive personal service 12/10/92 3:58 PM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 12/08 10:11 PM TO: MARSHA BRYAN (WSPV19B) FROM: DIANA LEWIS (VGWN37A) SUBJECT: C'MAS BREAD RECIPES ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: Applesauce cake in Jars Categories: Desserts Fruit Canned Servings: 1 1 x ELLIE COLLIN CMKD93F 2/3 c SHORTENING 2 2/3 c GRANULATED SUGAR 4 ea Large EGGS 2 c APPLESAUCE 2/3 c WATER 3 1/3 c ALL-PURPOSE FLOUR, sifted 1/2 t BAKING POWDER 2 t BAKING SODA 1 1/2 t SALT 1 t GROUND CINNAMON 2 t GROUND CLOVES 2/3 c NUTS; chopped,optional Sterilize 8 (12 oz Ball Quilted Crystal - #14400-81400) canning jars, lids and rings by boiling for 10 minutes. Remove the jars and allow to air-dry and cool. Leave the lids and rings in the hot water until ready to use. Once the jars are cool enough to handle, grease them (use a pastry brush) with shortening (DO NOT use Pam or Baker's Secret); set aside. Cream together the shortening and sugar. Beat in the eggs, one at a time, until the mixture is light and fluffy. Add the applesauce and water; set aside. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Blend dry ingredients into the applesauce mixture. Fold in the nuts. Pour batter into the jars, filling them about 1/2 full. Place jars onto a cookie sheet or they'll fall over. Bake in a preheated 325-degree oven for 35-40 minutes or until a pick inserted deep into the center of each cake comes out clean. Remove jars from the oven, one-at-a-time (use HEAVY-DUTY MITTS, the jars ARE HOT!); place a lid, then a ring on top and screw down tightly. Place jars onto your counter top to cool. You'll know when the jars have sealed, you'll hear a "plinking" sound. If you missed the sound, test them by pressing PRODIGY(R) interactive personal service 12/10/92 3:58 PM down on the lids once the jars have cooled--they shouldn't move at all. Store jars in a cool, dry place. They should keep for about a year. I've only been able to keep them for a few weeks, they don't last that long around here. They're wonderful for last minute gifts, especially for single friends. ----- Diana (:>) 51st state BUZZY BUZZ 12/08 18:51PST PRODIGY(R) interactive personal service 12/10/92 3:58 PM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 12/08 10:12 PM TO: MARSHA BRYAN (WSPV19B) FROM: DIANA LEWIS (VGWN37A) SUBJECT: C'MAS BREAD RECIPES ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: PUMPKIN SPICE CAKE IN JARS Categories: Dessert Fruit Canned Servings: 1 1 x ELLIE COLLIN (CMKD93F) 1 c SEEDLESS RAISINS 1 c WALNUTS 2 c ALL-PURPOSE FLOUR 2 t BAKING SODA 1/4 t BAKING POWDER 1/2 t SALT 2 t GROUND CLOVES 2 t GROUND CINNAMON 1 t GROUND GINGER 4 ea EGGS 2 c GRANULATED SUGAR 1 c SALAD OIL 16 oz Canned PUMPKIN Preheat oven to 325-degrees. Sterilize 8 (1 pint, straight-sided) Kerr or Ball Quilted Crystal (12 oz, straight-sided, Ball #14400-81400) canning jars, lids and rings by in boiling water for 10 minutes. Remove the jars from the water and allow to air-dry. Leave the lids and rings in the hot water until ready to use. Once cool, brush (use a pastry brush) the inside of jars with shortening (DO NOT use Pam or Baker's Secret); set aside. Coarsely chop the nuts and raisins; set aside. Sift together the flour, baking powder, baking soda, salt cloves, cinnamon and ginger in a large bowl. Add raisins and walnuts; toss lightly to combine. In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes). Gradually beat in the sugar until thick and light. At low speed, beat in the oil and pumpkin; blend thoroughly. Gradually stir in the flour mixture until well blended. Divide batter among the 8 canning jars (should be slightly less than 1/2 full). Wipe the sides of the jar off (inside/outside) in case you slop or it'll burn. Place jars on a cookie sheet or they'll tip over. Bake in preheated 325-degree oven for 35-40 PRODIGY(R) interactive personal service 12/10/92 3:58 PM minutes or until a toothpick inserted deep into the center of the cakes comes out clean. When cakes test done, remove the jars, one-by-one, place a lid, then a ring onto each jar, screw down tightly. USE HEAVY-DUTY MITTS! The jars are H O T ! Place jars onto your counter to cool. You'll be able to tell if they've sealed--you'll hear a "plinking" sound. If you miss the sound, test each jar by pushing on the lids once the jars are cool, they shouldn't move at all. These will keep in a cool, dark place for about 1 year. I'm not sure, they don't last that long around here! ----- Diana (:>) 51st state BUZZY BUZZ 12/08 18:53PST PRODIGY(R) interactive personal service 12/10/92 3:58 PM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 12/08 10:12 PM TO: MARSHA BRYAN (WSPV19B) FROM: DIANA LEWIS (VGWN37A) SUBJECT: C'MAS BREAD RECIPES ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: APPLE CAKE IN A JAR Categories: Desserts Fruits Cakes Canned Servings: 1 1 x GWEN HUBBARD CMGD13A 2/3 c SHORTNING 1 1/2 t SALT 2 2/3 c SUGAR 3 c FLOUR 4 ea EGGS 2/3 c WATER 1 t CINNAMON 3 c APPLES;grated 2 t BAKING SODA 2/3 c RAISINS 1/2 t BAKING POWDER 2/3 c CHOPPED NUTS MIX THE INGREDIENTS TOGETHER IN THE ORDER GIVEN. STERILIZE 7 TO 9 WIDE MOUTH PINT JARS AND LIDS. GREASE THEM WITH SHORTNING. FILL THE JARS HALF FULL AND BAKE ON THE MIDDLE WIRE WIRE RACK IN THE OVEN. BAKE FOR 45 MINUTES AT 325 DEGREES. AS SOON AS THE CAKE IS DONE, REMOVE THE BOTTLES FROM THE OVEN ONE AT A TIME. WIPE THE RIM OF THE BOTTLE CLEAN WITH CLOTH ANDPUT ON THE HOT STERILIZED LIDS. SCREW DOWN THE BANDS AND LET COOL. IMPORTANT-- DO NOT USE SMALL MOUTH JARS. DO NOT ADD ANY OTHER INGREDIENTS. AS THE CAKE COOLS IN THE SEALED JAR, IT WILL PULL AWAY FROM THE SIDES OF THE JAR AND COME OUT EASILY WHEN READY TO SERVE. SLICE AND SERVE WITH LEMON SAUCE. LEMON SAUCE 2 TBLS. CORNSTARCH 2 TBLS. BUTTER 1/2 CUP SUGAR 4 1/2 TSP. FINELY GRATED LEMON RIND PINCH OF SALT 2 TBLS LEMON JUICE 1 CUP BOILING WATER IN A PAN, THOROUGHLY STIR TOGETHER THE CORN STARCH, SUGAR, AND SALT. GRADUALLY STIR IN THE BOILING WATER, STIRRING CONSTANTLY TO KEEP IT SMOOTH. CONTINUE STIRRING AND COOK OVER MODERATE HEAT UNTIL BOILING. BOIL GENTLY FOR ABOUT 20 MINUTES. REMOVE FROM HEAT, PRODIGY(R) interactive personal service 12/10/92 3:58 PM ADD BUTTER, LEMON RIND AND JUICE. STIR THOROUGHLY. SERVE HOT OVER APPLE CAKE IN A JAR. MAKES ABOUT 1 1/4 CUPS. THIS SAUCE IS THICKER AND MORE TART THAN THE USUAL LEMON SAUCE. ----- Diana (:>)51st stateBUZZY BUZZ12/08 18:54PST PRODIGY(R) interactive personal service 12/10/92 3:59 PM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 12/08 10:12 PM TO: MARSHA BRYAN (WSPV19B) FROM: DIANA LEWIS (VGWN37A) SUBJECT: C'MAS BREAD RECIPES ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: Brownie cakes in a jar Categories: Dessert can Servings: 1 1 x ELLIE COLLIN (CMKD93F) 2 ea CANNING JARS, wide mouth 1 c ALL-PURPOSE FLOUR 1 c SUGAR 1/2 t BAKING SODA 1/4 t GROUND CINNAMON (optional) 1/3 c BUTTER;or MARGARINE 1/4 c WATER 3 T UNSWEETENED COCOA POWDER 1/4 c BUTTERMILK 1 ea EGG; beaten 1/2 t VANILLA EXTRACT 1/4 c WALNUTS; finely chopped Here's one you can start out with, it makes 2 jars. Every recipe technique is the same, just different ingredients.. Sterilize, two 1-pint straight-sided wide-mouth canning jars (specifically made for canning jams and jellies) lids and rings by boiling for 10 minutes (keep the lids and rings in the hot water until ready to use); set aside. In a small bowl stir together flour, sugar, baking soda and cinnamon, if desired. Set aside. In a medium saucepan combine butter or margarine, water and cocoa powder; heat and stir until butter or margarine is melted and mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand until smooth. Stir in nuts. Pour mixture into the prepared canning jars; place jars onto a cookie sheet. Preheat oven to 325-degrees. Bake for 35-40 minutes or until a pick inserted deep into each cake comes out clean. Remove cakes from the oven, one at a time. Place a lid, then a ring onto the jars and screw down tightly. USE HEAVY-DUTY MITTS, the jars ARE HOT!! Place jars onto your counter to cool. You'll hear a "plinking" sound. If you miss the sound, wait until the cakes are cool and press on the lids, they shouldn't PRODIGY(R) interactive personal service 12/10/92 3:59 PM move at all, that means they've sealed. Store cakes in a cool, dark place. They should last up to a year--I don't know, they've never lasted that long around here! If you'd like to decorate them, place a wad of cotton in the center of each lid, then place a piece of decorative cloth, about 3-inches larger in circumference than the lid, (cut with pinking shears) on top of the cotton. Screw the ring back on (by this time the rings can be removed as the lids should be sealed). Use your imagination when decorating--a hot glue gun works wonders (dried flowers, ribbon, etc). These make WONDERFUL Christmas gifts. Ellie ----- Diana (:>) 51st state BUZZY BUZZ12/08 18:55PST PRODIGY(R) interactive personal service 12/10/92 3:59 PM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 12/08 10:12 PM TO: MARSHA BRYAN (WSPV19B) FROM: DIANA LEWIS (VGWN37A) SUBJECT: C'MAS BREAD RECIPES ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: Gingerbread baked in jars Categories: Dessert Canned Servings: 1 1 x ELLIE COLLIN CMKD93F 2 1/4 c ALL-PURPOSE FLOUR 3/4 c SUGAR 1 t BAKING SODA 1/2 t BAKING POWDER 1/4 t SALT 2 t GROUND GINGER 1 t GROUND CINNAMON 1/2 t GROUND CLOVES 1 c MARGARINE; softened 3/4 c WATER;hot 1/2 c MOLASSES Preheat oven to 350-degrees (pan method) or 325-degrees for jars. Grease (use shortening) a 9 x 9 x 2-inch baking pan or 5 (12 oz) Kerr Quilted Crystal Jelly Jars (#14400-80400)-- they MUST have straight sides, no buldges in the jars. Also, the jars will have to be sterlized first--boil them for 10 minutes, leave the lids and rings in the water until you're ready to use them; remove the jars and allow them to air-dry and cool before greasing. Use a pastry brush to grease the jars. DO NOT use Pam or Baker's Secret! In a large bowl, combine flour, sugar, baking powder, baking soda, salt, ginger, cinnamon and cloves. Stir in margarine, water and molasses until well blended. Pour into prepared pan or divide equally among the 5 jars. Place jars onto a cookie sheet or they'll tip over. PAN METHOD-- Bake in preheated 350-degree oven for 40-50 minutes or until cake tester inserted in center comes out clean. Cool slightly on wire rack. JAR METHOD--Bake in a preheated 325-degree oven for 35 to 40 minutes or until cake tester inserted deep into the center of each jar comes out clean. Have your lids ready (HOT). Take one jar at a time from the oven (using heavy-duty mitts--the jars ARE HOT!) and place a lid on, then the ring. Tightly PRODIGY(R) interactive personal service 12/10/92 4:00 PM screw on lids. Allow to cool on your counter top. You'll know when the jars have sealed, you'll hear a "plinking" sound. If you don't hear the sound wait until the jars have cooled, then press down on the jar lids, they shouldn't move at all. If you'd like to decorate the jars, wait until they've cooled completely. Remove the ring (the lids should have sealed by now) and place a wad of cotton in the center of each lid; place a piece of decorative cloth (about 3 inches larger in circumference than the jar lid, cut with pinking shears) over the cotton. Screw the ring back on. If you'd like to decorate further, use your hot glue gun, it's wonderful to glue on dried flowers, ribbons--use your imagination! If you like spicey and moist gingerbread, you'll love this one. ----- PRODIGY(R) interactive personal service 12/10/92 4:00 PM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 12/08 10:12 PM TO: MARSHA BRYAN (WSPV19B) FROM: DIANA LEWIS (VGWN37A) SUBJECT: C'MAS BREAD RECIPES ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: Canned Cake hints Categories: Desserts Canned Servings: 1 1 x ELLIE COLLIN CMKD93F I have a few more recipes but no time to upload them right now, I'll do that later on this evening. BTW, ANY cake can be baked in canning jars. I usually try one jar first--you have to know how much volume each recipe will give you. I usually fill ONE jar 1/2 full then bake it to see how high it rises. You don't want the cake to come out of the top of the jar, only to within 1/4 to 1/2 inch from the lip of the jar. Once you've established how high the cake rises, you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need. MOST of the recipes I've tried I end up using around 8. Sterilize as many jars as you think you'll need and go from there. Also, the baking times will vary--the moistness of each cake recipe will determine the time. Again, MOST of the recipes I've tried bake in 35-40 minutes. Start checking the cakes at 30 minutes and go from there. YES, the cakes DO slide easily out of the jars IF you use the jars I listed. They're Ball Quilted Crystal Canning Jars (#14400-81400). They can be found at most grocery stores (at least here in California) next to the pectin and other canning supplies. Also, I've seen the 12 oz straight-sided (plain) jars (# ?) at Smart & Final. The plain jars work fine too but they're not as pretty and you have to make your own labels--the jars I use come with decorative labels. One IMPORTANT tip--get your jars NOW! Once summer's over with they're very hard to find. Also, when you can, ask for the jars back, they're NOT cheap. Most folks don't mind returning them though, they usually want refills! <G> Make sure your LIDS are new, the rings don't have to be As the jars do seal, the cakes are as moist as the day you put them into the jars--sometimes MORESO. There will be a little condensation on the lids and some in the jars so when PRODIGY(R) interactive personal service 12/10/92 4:00 PM you seal them it's trapped inside. Don't worry about getting the water off of the lids before placing them onto the jars, the added moisture doesn't hurt the cakes in the slightest. I'm trying to address every question that's been asked of me before, I HOPE I've done that. If I've missed anything or if anyone has any questions, don't hesitate to ask. These make WONDERFUL Christmas gifts and you can start NOW! Single friends really appreciate these because each jar makes enough for one or two people. ----- Diana (:>) 51st state BUZZY BUZZ 12/08 18:58PST PRODIGY(R) interactive personal service 12/10/92 4:01 PM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 12/10 10:44 AM TO: MARSHA BRYAN (WSPV19B) FROM: ELLIE COLLIN (CMKD93F) SUBJECT: C'MAS BREAD RECIPES Hi Marsha, here's another of my favorite quick breads... ALOAH LOAF ---------- 2 cups ALL-PURPOSE FLOUR 1/2 cup GRANULATED SUGAR 1-1/2 tsp BAKING POWDER 1/2 tsp BAKING SODA 1/4 tsp SALT 1 large EGG, beaten 1/2 cup MILK 1 can PINEAPPLE, crushed (8-1/4 ozs), undrained 1/4 cup BUTTER or MARGARINE, melted 3/4 cup MACADAMIA NUTS, chopped 3-1/2 ozs COCONUT, flaked and toasted Grease a 9 x 5 x 3-inch loaf pan or two 7-1/2 x 3-1/2 x 2- inch loaf pans; set aside. In a large bowl stir together the flour, sugar, baking powder, baking soda and salt. Make a well in the center of the dry mixture; set aside. In another bowl, combine the egg, milk, pineapple with its juice and melted butter. Add egg mixture all at once to the dry mixture. Stir JUST until moistened (batter should be lumpy). Fold in the nuts and coconut. Preheat oven to 350-degrees. Pour batter into the prepared loaf pan(s). Bake 9 x 5 x 3-inch pan for 55-60 minutes; 45-50 minutes for the 7-1/2 x 3-1/2 x 2-inch pans or until a pick inserted into the center of each cake comes out clean. DO NO overbake! Cool bread in pan(s) on a wire rack for 10 minutes. Remove from pan(s) and cool completely on the wire rack. Wrap and store overnight before slicing. Makes 1 large or 2 small loaves. PRODIGY(R) interactive personal service 12/10/92 4:01 PM This is VERY moist and flavorful. Hope you enjoy it as much as we do. BTW, I've baked this cake in the jars but I don't remember how many jars I got from the recipe. Ellie PRODIGY(R) interactive personal service 12/10/92 5:46 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/07 7:36 PM TO: ALL FROM: LISA CRAWLEY (TSPN00B) SUBJECT: CRAWLEY'S CONCOCTION Okay, another bread out of the bread machine that turned out edible and one I'd make again! You DO realize that I only Post you the winners and that I rarely talk about the doorstops, don't you? ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: Lisa's Corny Bread Categories: Breads, B/m Servings: 10 -------------------LISA CRAWLEY TSPN00B------------------- 3 c Flour 1 tb Sugar 1 ts Salt 1/2 c Yellow Cornmeal 1 1/2 ts Dry Yeast 7/8 c Milk; warmed 1/4 c Water; plus enough for dough 1 1/2 tb Butter Add all ingred. into Bread machine in order per your manufacturer. NOTE: Very nice texture and flavor. A definite DO AGAIN! ----- I just told Sir Irwin about the Doorstop of last night. Meghan and I decided to decorate it with sequins and use it for the holidays!!! Lisa PRODIGY(R) interactive personal service 12/10/92 5:47 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/08 1:56 PM TO: LISA CRAWLEY (TSPN00B) FROM: ROBBIE SHELTON (XXXJ77A) SUBJECT: GIFT MIXES FOR LISA Tspn, Per your request. The first two are new. ---------- Recipe via Meal-Master (tm) v7.03 (*P) Title: Orange Cafe Au Lait Mix Categories: Mixes, Beverages Servings: 1 -Robbie Shelton 1/2 c Powdered Nondairy Creamer 1/2 c Sugar 1/4 c Instant Coffee; dry 1 ts Dried Orange Peel 1/4 ts Ground Cinnamon Place all ingredients in blender or food rpocessor. Cover and blend on high speed 30 seconds, stopping blender after 15 seconds to stir, or process 5 to 10 seconds, until well mixed. Store in tightly covered container at room temperature up to 6 months. For each serving, place 2 teaspoons mix in cup. Fill with 2/3 cup boinling water. About 1 cup mix (24 servings). Nutrition Information per serving: Calories 30, Protein 0g, Carbohydrates 5g, Fat 1g, Cholesterol 0mg, Sodium 5mg, Potassium, 35mg. This recipe is from Betty Crockers "GLORIOUS HOLIDAYS". ----- Robbie Shelton 12/08 12:55 pm PRODIGY(R) interactive personal service 12/10/92 5:48 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/08 2:02 PM TO: LISA CRAWLEY (TSPN00B) FROM: ROBBIE SHELTON (XXXJ77A) SUBJECT: GIFT MIXES FOR LISA #2 ---------- Recipe via Meal-Master (tm) v7.03 (*P) Title: RASPBERRY tEA mIX Categories: Mixes, Beverages Servings: 1 -Robbie Shelton 6 tb Instant Tea; dry 2 pk Raspberry Sugar-Sweetened -Soft Drink Mix; (5 oz ea) Mix tea and drink mix (dry). Store in thightly covered container. for each serving, place 3 teaspoons mix in cup for hot tea or glass for cold tea. Fill cup with boiling water or glass with cold water; stir. About 1 1/2 cups mix (24 servings). Nutritional Information per serving: Calories 50, Protein 0g, Carbohydrate 12g, Fat 0g, Cholesterol 0mg, Sodium 0mg, Potassium 15mg. This recipe is from Betty Crockers "GLORIOUS HOLIDAYS". ----- Robbie Shelton 12/08 12:56 pm PRODIGY(R) interactive personal service 12/10/92 5:48 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/08 2:02 PM TO: LISA CRAWLEY (TSPN00B) FROM: ROBBIE SHELTON (XXXJ77A) SUBJECT: GIFT MIXES FOR LISA #3 ---------- Recipe via Meal-Master (tm) v7.03 (*P) Title: Homemade Taco Seasoning Mix Categories: Seasoning, Mix Servings: 1 -Robbie Shelton 6 ts Chili Powder 5 ts Paprika 4 1/2 ts Cumin 3 ts Onion Powder 2 1/2 ts Garlic Powder 1/8 ts Cayenne Pepper In storage container with tight-fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months. Makes 21 teaspoons (about 1/2 cup). Seven teaspoons of mix equal a 1.25 oz. pkg. of purchased taco seasoning mix. TIPS: Cumin, an herb, is ground from cumin seeds, and there is no substitute for its flavor. Seven teaspoons mix contains 90mg Sodium. From Robbie Shelton's Database ----- Robbie Shelton 12/08 12:57 pm PRODIGY(R) interactive personal service 12/10/92 5:48 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/08 2:02 PM TO: LISA CRAWLEY (TSPN00B) FROM: ROBBIE SHELTON (XXXJ77A) SUBJECT: GIFT MIXES FOR LISA #4 ---------- Recipe via Meal-Master (tm) v7.03 (*P) Title: Spice Blend Mix Categories: Mix, Seasoning Servings: 1 -Robbie Shelton 2 tb Ground Cinnamon 1 tb Ground Nutmeg 1 1/2 ts Ground Cloves 1 1/2 ts Ground Allspice 1 tb Ground Ginger 1 tb Grated Orange peel*; dried *I use lemon peel instead of Orange peel In a 1/2 cup conatainer with a tight-fitting lid, combine all ingredients. Attach lid. Label with date and contents. Store in a cool dry place. Use within 6 months. Makes about 6 tablespoons SPICE BLEND MIX. NOTE: Add one teaspoon or more to cake batters, quick bread batters, whipped cream and pancakes. I use this for anything that calls for and of the ingredients used. It adds variety. From Robbie Shelton's Database ----- Robbie Shelton 12/08 12:57 pm PRODIGY(R) interactive personal service 12/10/92 5:48 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/08 2:02 PM TO: LISA CRAWLEY (TSPN00B) FROM: ROBBIE SHELTON (XXXJ77A) SUBJECT: GIFT MIXES FOR LISA #5 ---------- Recipe via Meal-Master (tm) v7.03 (*P) Title: Chili Seasoning Mix Categories: Mix, Seasoning Servings: 1 Robbie Shelton --------------------CHILI SEASONING MIX-------------------- 1 tb All-purpose Flour 2 tb Instant Minced Onion 1 1/2 ts Chili Powder 1 ts Seasoned Salt 1/2 ts Dried red pepper; crushed 1/2 ts Instant Minced Garlic 1/2 ts Sugar 1/2 ts Ground Cumin ---------------------------CHILI--------------------------- 1 lb Lean ground beef 2 cn Kidney beans; 15 1/2 oz 2 cn Tomatoes; 16 oz 1 pk CHILI SEASONING MIX CHILI SEASONING MIX Mix all the seasoning ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label. Store in a cool, dry place. Use within 6 months. Makes 1 package (about 1/4 cup) of CHILI SEASONING MIX. To make additional packages, increase ingredient amounts proportionately. VARIATION: For a special treat, sprinkle over hot popcorn. TO MAKE CHILI Brown ground beef in a medium skillet over medium-high heat. Drain. Add kidney beans, tomatoes and CHILI SEASONING MIX. Reduce heat and simmer 10 minutes, stirring occasionally. Makes 4 to 6 servings. From Robbie Shelton's Database. ----- Robbie Shelton 12/08 12:58 pm PRODIGY(R) interactive personal service 12/10/92 5:49 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/08 2:02 PM TO: LISA CRAWLEY (TSPN00B) FROM: ROBBIE SHELTON (XXXJ77A) SUBJECT: GIFT MIXES FOR LISA #6 ---------- Recipe via Meal-Master (tm) v7.03 (*P) Title: Chicken Coating Mix Categories: Condiment, Gifts, Chicken Servings: 4 -Robbie Shelton 2 tb Parsley Flakes 1 tb Oregano 1 tb Marjaram 1 tb Thyme 2 ts Rosemary 1 ts Arlic Salt 1 ts Onion Salt 1 tb Celery Salt 1 tb Ginger 1 ts Pepper 1 ts Sage 1 tb Paprika Combine all ingredients in a small bowl until evenly distributed. Spoon mixture into a small airtight container. Label. Store in a cool, dry place. Use within 6 months. Makes about 1/2 cup of CHICKEN COATING MIX. OVEN-FRIED CHICKEN 1 1/2 Tsp. CHICKEN COATING MIX 3/4 Cup All-Purpose Flour 1/4 Cup Instant Nonfat Dry Milk 2 Tsp. Sugar 1 Tsp. Baking Powder 1/2 Tsp. Salt 2/3 Cup Hot Water 2 Tbs. Vegetable Oil 1 (2 1/2 to 3 lb.) Fryer Chicken, Cut Up. Preheat oven to 425 degrees. Combine all ingredients except chicken in a small bowl. Blend well. Dip chicken pieces in batter and place on a baking sheet. Bake uncovered 40 to 50 minutes, until golden brown and tender. Or if desired, dip chicken pieces in PRODIGY(R) interactive personal service 12/10/92 5:49 PM batter then fry in hot oil. Really, I use this for almost any poultry dish I prepare. It is a basic "Poultry Seasoning". From Robbie Shelton's Database. ----- Robbie Shelton 12/08 12:59 pm PRODIGY(R) interactive personal service 12/10/92 5:49 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/08 2:05 PM TO: LISA CRAWLEY (TSPN00B) FROM: ROBBIE SHELTON (XXXJ77A) SUBJECT: GIFT MIXES FOR LISA #7 ---------- Recipe via Meal-Master (tm) v7.03 (*P) Title: Vegetarian Rice Mix Categories: Condiment, Gifts, Grains, Side dish Servings: 4 -Robbie Shelton 4 c Uncooked Long-Grain Rice 3 tb Instant Vegetarian Bouillon 2 ts Salt 4 ts Celery Flakes 4 ts Onion Flakes 4 ts Green Pepper Flakes 4 ts Red Pepper Flakes Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/2 cups mixture each into three 1-pint airtight containers. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 1/2 cups of VEGETARIAN RICE MIX. RECIPE FOR VEGETARIAN RICE 1 1/2 Cups VEGETARIAN RICE MIX 2 Cups Cold Water 1 Tbs. Butter or Margarine Combine ingredients in a meduim saucepan. Bring to a boil over high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed. Makes 4 to 6 servings. ----- Robbie Shelton 12/08 01:01 pm PRODIGY(R) interactive personal service 12/10/92 5:49 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/08 2:05 PM TO: LISA CRAWLEY (TSPN00B) FROM: ROBBIE SHELTON (XXXJ77A) SUBJECT: GIFT MIXES FOR LISA #8 ---------- Recipe via Meal-Master (tm) v7.03 (*P) Title: French Dressing Mix Categories: Condiment, Gifts Servings: 1 -Robbie Shelton 1/4 c Sugar 1 1/2 tb Paprika 1 tb Dry Mustard 1 1/2 tb Salt 1/8 tb Onion Powder Combine all ingredients in a small bowl until evenly distributed. Put mixture in a foil packet or 1-pint glass jar. Label. Store in a cool, dry place. Use within 6 months. Makes about 5 Tbs. FRENCH DRESSING MIX, enough for 1-1/4 cups French Dressing. VARIATION: ~SWEET ITALIAN DRESSING: Increase sugar to 1/2 cup. Substitute 1 Tbs. celery seed for paprika. RECIPE FOR FRENCH DRESSING 1 Pk FRENCH DRESSING MIX 3/4 Cup Vegetable Oil 1/4 Cup Vinegar Combine ingredients in a glass jar. Shake until well-blended. Chill before serving. Makes about 1-1/4 cups of French Dressing. ----- Robbie Shelton 12/08 01:01 pm PRODIGY(R) interactive personal service 12/10/92 5:50 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/08 2:05 PM TO: LISA CRAWLEY (TSPN00B) FROM: ROBBIE SHELTON (XXXJ77A) SUBJECT: GIFT MIXES FOR LISA #9 ---------- Recipe via Meal-Master (tm) v7.03 (*P) Title: Chicken-flavored Rice Mix Categories: Condiment, Gifts, Chicken Servings: 4 -Robbie Shelton 4 c Uncooked Long-Grain Rice 4 tb Instant Chicken Bouillon 1 ts Salt 2 ts Dried Tarragon 2 ts Dried Parsley Flakes 1/4 ts White Pepper Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups mixture each into three 1- pint airtight containers. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 cups of CHICKEN-FLAVORED RICE MIX. RECIPE FOR CHICKEN-FLAVORED RICE 1 1/3 cups CHICKEN-FLAVORED RICE MIX 2 Cups of Cold Water 1 Tbs. Butter or Margarine Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed. Makes 4 to 6 servings. ----- Robbie Shelton 12/08 01:02 pm PRODIGY(R) interactive personal service 12/10/92 5:50 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/08 2:11 PM TO: LISA CRAWLEY (TSPN00B) FROM: ROBBIE SHELTON (XXXJ77A) SUBJECT: GIFT MIXES FOR LISA #10 ---------- Recipe via Meal-Master (tm) v7.03 (*P) Title: Stuffing Seasoning Mix Categories: Dressings, Gifts, Condiment Servings: 1 -Robbie Shelton 1 ts Ground Sage; or -Poultry Seasoning 1 ts Instant Chicken Bouillon -Granules 1 tb Dried Chopped Celery 2 tb Dried Minced Onion 2 ts Dried Parsley Leaves; -crushed 1/8 ts Ground Pepper Cut a 6-inch square of heavy-duty foil. Place all ingredients in center of foil. Fold foil to make an airtight pachage. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes 1 package of STUFFING SEASONING MIX. SAUCEPAN STUFFING 1-1/4 Cups Water 3 Tbs. Butter or Margarine 1 Pkg. STUFFING SEASONING MIX 4 Cups Partially Dried 1/2-inch Bread Crumbs In a medium saucepan, combine water, butter or margarine and STUFFING SEASONING MIX. Bring to a boil over medium-high heat. Reduce heat to medium; simmer about 5 minutes. Stir in bread cubes. Cook 1 to 2 minutes until liquid is absorbed, stirring constantly. Cover, remove from heat. Let stand 5 minutes before serving. Makes 4 to 6 servings. VARIATIONS: WHOLE-WHEAT STUFFING: Substitute 2 cups partially dried whole-wheat bread pieces for half of bread cubes. CORNBREAD STUFFING: Use 3 cups crumbled cornbread for bread crumbs. GRANOLA STUFFING: Add 1/2 cup granola. Increase water to 1-1/2 cups. NUT STUFFING: Add 1/4 cup walnuts or diced water PRODIGY(R) interactive personal service 12/10/92 5:50 PM chestnuts. FROM: ROBBIE SHELTON (XXXJ77A) ----- Robbie Shelton 12/08 01:03 pm PRODIGY(R) interactive personal service 12/10/92 5:50 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/08 2:11 PM TO: LISA CRAWLEY (TSPN00B) FROM: ROBBIE SHELTON (XXXJ77A) SUBJECT: GIFT MIXES FOR LISA #11 ---------- Recipe via Meal-Master (tm) v7.03 (*P) Title: Dill-lemon Rice Mix Categories: Condiment, Gift, Grains, Side dish Servings: 2 -Robbie Shelton 4 c Uncooked Long-Grained Rice 5 ts Dried Lemon Peel; grated 4 ts Dill Weed or Dill Seed 2 ts Dried Chives; minced 2 ts Salt 8 ts Instant Chicken Bouillon -Granules Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/2 Cups mixture each into three 1-pint airtight containers. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 1/2 cups of DILL-LEMON RICE MIX. RECIPE FOR DILL-LEMON RICE 1 1/2 Cups DILL-LEMON RICE MIX 2 Cups Cold Water 1 Tbs. Butter or Margarine Combine ingredients in a medium saucepan. Bring to a boil over high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed. Makes 4 to 6 servings. FROM: ROBBIE SHELTON (XXXJ77A) ----- Robbie Shelton 12/08 01:04 pm PRODIGY(R) interactive personal service 12/10/92 5:50 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/08 2:11 PM TO: LISA CRAWLEY (TSPN00B) FROM: ROBBIE SHELTON (XXXJ77A) SUBJECT: GIFT MIXES FOR LISA #12 ---------- Recipe via Meal-Master (tm) v7.03 (*P) Title: FRUITED RICE MIX Categories: Condiment, Gifts, Fruits, Grains, Mixes Servings: 1 -Robbie Shelton 3 c Long-grain White Rice; -uncooked 3 tb Dried onion; minced 1 1/2 tb Curry powder 4 tb Instant Chicken Bouillon 1 tb Salt 1 c Dried Apples; crushed 1/3 c Golden Raisins 1/3 c Slivered Almonds; toasted Combine all ingredients, mixing well. Store in airtight container. Yields about 5 cups of rice mix. To make Fruited rice: In heavy 2 quart sauce pan, combine 1 cup of Fruited rice mix with 2 cups of water and 2 T butter or margarine. Cover tightly. Bring to a boil. Reduce heat to medium-low. Without lifting lid, simmer 30 minutes or until water is absorbed. Yield: about 3 1/2 c. of cooked rice. ----- Robbie Shelton 12/08 01:05 pm PRODIGY(R) interactive personal service 12/10/92 5:51 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/08 2:11 PM TO: LISA CRAWLEY (TSPN00B) FROM: ROBBIE SHELTON (XXXJ77A) SUBJECT: GIFT MIXES FOR LISA #13 This is the last one. Let me know if Kevin does not post the rest. ---------- Recipe via Meal-Master (tm) v7.03 (*P) Title: ONION-FLAVORED RICE MIX Categories: Condiment, Grains, Gifts, Side dish, Mixes Servings: 4 -Robbie Shelton 4 c Long-Grain Rice; uncooked 2 pk Onion Soup; (1 1/4 oz) 1 tb Parsley Flakes 1 ts Salt Combine ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups mixture each into three 1-pint containers. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 cups of ONION-FLAVORED RICE MIX. RECIPE FOR ONION-FLAVORED RICE 1 1/3 Cups ONION-FLAVORED RICE MIX 2 Cups of Cold Water 1 Tbs. Butter or Margarine Combine ingredients in a medium saucepan. Bring tro a boil over high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed. Makes 4 to 6 servings. ----- Robbie Shelton 12/08 01:05 pm PRODIGY(R) interactive personal service 12/10/92 5:52 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/06 11:19 AM TO: ALL FROM: MARILYN SULTAR (FJVS25A) SUBJECT: MEDIEVAL XMAS ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: DUCHESS POTATO PUFF****FJVS25A Categories: Medieval, Holidays, Xmas, Side dishes Servings: 6 2 1/4 c Water 3 tb Margarine or Butter 1/2 ts Salt 1/2 c Milk 2 1/2 c Mashed Potatoe Flakes Egg 1/2 c Dairy Sour Cream 2 oz Shredded Cheddar Cheese* *INGREDIENT LIST SHOULD READ: 2 oz. (1/2 cup) shredded cheddar cheese. Heat oven to 350 degrees F. Lightly butter 1 1/2-quart casserole. In medium saucepan, heat water, margarine and salt to rolling boil. Remove from heat. Stir in milk and potato flakes. Blend in egg, sour cream and cheese, mixing thoroughly. Scoop or spoon into prepared casserole. Bake at 350 degrees F. for 20-30 minutes, until lightly golden brown and puffed. Refrigerate leftovers. I have not tried this recipe yet. It comes from my "PIllsbury Festive Holiday Recipes" cookbook, Classic No. 13. Marilyn Sultar ----- Love, Mother Marilyn 12/06 10:57 am PRODIGY(R) interactive personal service 12/10/92 5:52 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/06 11:28 AM TO: ALL FROM: MARILYN SULTAR (FJVS25A) SUBJECT: MEDIEVAL XMAS ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: HERBED GREEN BEANS****FJVS25A Categories: Medieval, Holidays, Xmas, Vegetables Servings: 6 3 pk French Sytle Green Beans* 1/8 ts Crushed Rosemary 1/8 ts Crushed Basil 2 tb Chopped Parsley *INGREDIENT LIST SHOULD READ: 3 (10-oz.) pkg. Green Giant French Style Green Beans Frozen in Butter Sauce. Cook beams accordint to pkg. directions. Remove from pouch and pour into serving dish. Sprinkle with herbs and parsley. I have not tried this recipe yet. The recipe comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classics #13. Marilyn Sultar ----- Mother Marilyn 12/06 11:01 am PRODIGY(R) interactive personal service 12/10/92 5:53 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/06 11:28 AM TO: ALL FROM: MARILYN SULTAR (FJVS25A) SUBJECT: MEDIEVAL XMAS ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: LADY APPLE FRUIT WREATH****FJVS25A Categories: Medieval, Holidays, Xmas, Garnishes, Cheese/eggs Servings: 6 16 oz. Jar Whole Spiced* 3 oz. Pkg. Cream Cheese** 1 ts Milk*** 2 dr Red Food Coloring**** 1/3 c Chopped, Toasted Pecans Bunch Parsley or Watercress *INGREDIENT LIST SHOULD READ: 1 16-oz. jar whole spiced crabapples, drained. **INGREDIENT LIST SHOULD READ: 1 3-oz. pkg. cream cheese, softened. ***INGREDIENT LIST SHOULD READ: 1-2 tsps. milk. ****INGREDIENT LIST SHOULD READ: 2-3 drops red food coloring. In small bowl, combine cream cheese, milk and food coloring. Mix until smooth and creamy. Frost each apple, using scant teaspoonful of cheese mixture, half-way up sides, covering bottom of apple. Dip bottoms of apples in chopped pecans. Arrange apples in wreath of parsley or watercress around meat. I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar ----- Mother Marilyn 12/06 11:02 am PRODIGY(R) interactive personal service 12/10/92 5:53 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/06 11:28 AM TO: ALL FROM: MARILYN SULTAR (FJVS25A) SUBJECT: MEDIEVAL XMAS ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: MERRIE CROWN ROAST OF PORK****FJVS25A Categories: Medieval, Holidays, Xmas, Main dish, Meats Servings: 6 7 lb Pork Crown Roast 1/2 ts Salt 1/4 ts Pepper Heat oven to 325 degrees F. Season meat with salt & pepper. Place roast in lrg. roasting pan, rib bones up. Cover rib bones with foil to prevent excess browning. Insert meat thermometer so bulb reasher center of raost not touching fat or bone. Roast at 325 degrees F. for 2 hrs. Prepare Savory Rice Stuffing (recipe to follow). Fill center of roast with stuffing; continue roasting 1 1/2-2 hrs. longer until meat is well done and thermometer register 170 degrees to 180 degrees F. Remove foil from rib tips. Place roast on serving plate or carving board. Garnish with Lady Apple Fruit Wreath (see previous recipe). TIP: For ease in carving, insert fork in top of roast; make slices by cutting close along sides of rib bones. Most of you KNOW, I have NOT tried this recipe! <g> It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar ----- Mother Marilyn 12/06 11:04 am PRODIGY(R) interactive personal service 12/10/92 5:53 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/06 11:28 AM TO: ALL FROM: MARILYN SULTAR (FJVS25A) SUBJECT: MEDIEVAL XMAS ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: SAVORY RICE STUFFING****FJVS25A Categories: Medieval, Holidays, Side dishes, Xmas Servings: 6 2 pk Green Giant Rice Originals* 1/2 c Chopped Onion 1/2 c Chopped Celery 3 tb Margarine or Butter 1/3 c Water 1 pk Herb Seasoned Stuffing** Jar Sliced Mushrooms*** *INGREDIENT LIST SHOULD READ: 2 (10-oz) pkg. Green Giant Rice Originals Frozen Long Grain White & Wild Rice. **INGREDIENT LIST SHOULD READ: 1 8-oz. pkg. (5 cups) herb seasoned stuffing mix. ***INGREDIENT LIST SHOULD READ: 1 4 1/2-oz. Jar Green Giant sliced mushrooms. Cook rice according to pkg. directions. In lrg. saucepan, saute onion and celery in margarine until tender. Add water and stuff mix; stir in rice, tossing lightly. Use to stuff Merrie Crown Roast of Pork. This is a tasty bread and rice stuffing with mushrooms. TIP: If desired, stuffing can be baked separately in lightly buttered 2 quart casserole at 350 degree F. for 30-40 minutes. I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar ----- PRODIGY(R) interactive personal service 12/10/92 5:53 PM Mother Marilyn 12/06 11:05 am PRODIGY(R) interactive personal service 12/10/92 5:53 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/06 11:28 AM TO: ALL FROM: MARILYN SULTAR (FJVS25A) SUBJECT: MEDIEVAL XMAS ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: CARROTS AND GRAPES VERMOUTH****FJVS25A Categories: Medieval, Holidays, Xmas, Vegetables, Fruits Servings: 6 2 pk Green Giant Crinkle Cut** 3 tb Brown Sugar, firmly packed 3 tb Vermouth 2 ts Cornstarch 2 tb Water 3/4 c Green Grapes, halved 3/4 c Red Grapes, halved *INGREDIENT LIST SHOULD READ: 2 (10-oz.) pkg. Green Giant Crinkle Cut Carrots Frozen in Butter Sauce. Cook carrots according to pkg. directions. Slit pouch open and drain butter sauce into med. saucepan. Stir in brown sugar and vermouth. In small bowl, mix cornstarch and water until smooth. Blend into butter sauce. Heat over low heat, stirring constantly, until mixture is smooth and slightly thickened. Add carrots and grapes. Heat additional 2 mins. Recipes" cookbook, Classic #13. Marilyn Sultar An elegant side dish in good taste. TIP: To make ahead, prepare carrots as directed, adding grapes just before serving. Heat thoroughly. I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar ----- Mother Marilyn 12/06 11:06 am PRODIGY(R) interactive personal service 12/10/92 5:54 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/06 11:28 AM TO: ALL FROM: MARILYN SULTAR (FJVS25A) SUBJECT: MEDIEVAL XMAS ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: ROYAL TOAST TRIANGLES****FJVS25A Categories: Medieval, Holidays, Xmas, Breads, Parties Servings: 6 1 cn Pillsbury Refrigerated* 1/2 c Spicy French Dressing *INGREDIENT LIST SHOULD READ: 1 8-oz. can Pillsbury Refrigerated Quick Crescent Dinner Rolls. Heat oven to 375 degrees F. Lightly greased cookie sheet. Separate dough into 8 triangles; cut each in half lengthwise to form 16 triangles. Place on prepared cookie sheet. Brush lightly with French dressing. Bake at 375 egrees for 10-12 mins. until puffed and golden brown. Easty to prepare and fit for a king! I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar ----- Mother Marilyn 12/06 11:07 am PRODIGY(R) interactive personal service 12/10/92 5:54 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/06 11:28 AM TO: ALL FROM: MARILYN SULTAR (FJVS25A) SUBJECT: MEDIEVAL XMAS ---------- 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 PRODIGY(R) interactive personal service 12/10/92 5:54 PM puff pastry. I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar ----- Mother Marilyn 12/06 11:08 am PRODIGY(R) interactive personal service 12/10/92 5:54 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/06 11:28 AM TO: ALL FROM: MARILYN SULTAR (FJVS25A) SUBJECT: MEDIEVAL XMAS ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: CRAN-BRANDY PUDDING****FJVS25A Categories: Medieval, Holidays, Desserts, Fruits, Xmas Servings: 6 1 1/3 c All-Purpose Flour* 1/4 c Firmly Packed Brown Sugar 1/2 ts Cinnamon 1/4 ts Allspice 1 ts Baking Soda 1/2 ts Baking Powder 3 tb Brandy 1/4 c Milk 3 tb Oil Egg 3/4 c Chopped Walnuts 2 c Cranberries, Halved *Self-rising flour IS NOT recommended for this recipe. Generously greast 1-qt. mold or casserole. In med. bowl, combine flour, sugar, cinnamon, allspice, soda and baking powder. Add brandy, milk, oil and egg; stir just until dry ingredients are moistened. Stir in walnuts and cranberries. Spoon into prepared mold. Cover tightly with foil. Place on wire rack in large steamer or kettle. Pour boiled water 3-4" deep into steamer; cover. Keep water boiling gently over low heat. If necessary, add water to maintain steam. Steam 1 1/2-2 hrs. or until pudding springs back when touched lightly in center. Cool slightly. Invert onto serving plate. Cut into slices. Serve with Golden Toffee Sauce and a dollop of whipped cream, if desired. Golden Toffee Sauce recipe to follow. Cranberries, walnuts and brandy flavor this traditional holiday favorite. I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic PRODIGY(R) interactive personal service 12/10/92 5:54 PM #13. Marilyn Sultar ----- Mother Marilyn 12/06 11:09 am PRODIGY(R) interactive personal service 12/10/92 5:54 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/06 11:28 AM TO: ALL FROM: MARILYN SULTAR (FJVS25A) SUBJECT: MEDIEVAL XMAS ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: GOLDEN TOFFEE SAUCE****FJVS25A Categories: Medieval, Holidays, Xmas, Sauces, Desserts Servings: 6 1/2 c Firmly Packed Brown Sugar 1/2 c Sugar 3/4 c Whipping Cream 1/3 c Margarine or Butter 2 ts Brandy In small saucepan, combine sugars, cream and margarine. Heat to simmering; cook over low heat, stirring constantly, for 2 minutes. Remove from heat; add brandy. Serve warm over Cran-Brandy Pudding (see previous recipe)> I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar ----- Mother Marilyn 12/06 11:10 am PRODIGY(R) interactive personal service 12/10/92 5:55 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/06 11:29 AM TO: ALL FROM: MARILYN SULTAR (FJVS25A) SUBJECT: MEDIEVAL XMAS ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: CLARET CUP****FJVS25A Categories: Medieval, Holidays, Xmas, Beverages Servings: 6 1 cn Fronzen Lemonade* 1 cn Grapefruit Soda** 1/2 c Brandy 1/4 c Cointreau or Curacao 13/16 qt Bottle Claret Wine Ice Cubes or Mold *INGREDIENT LIST SHOULD READ: 1 6-oz. can frozen lemonade concentrate. **INGREDIENT LIST SHOULD READ: 1 12-oz. can grapefruit soda, chilled. In large pitcher or punch bowl, combine all ingredients. Chill with ice cubes or mold. Serve immediately. Garnish this lovely cocktail beverage with a pink grapefruit wedge or orange slice. I have never made this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar ----- Mother Marilyn 12/06 11:11 am PRODIGY(R) interactive personal service 12/10/92 5:55 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/06 11:33 AM TO: ALL FROM: MARILYN SULTAR (FJVS25A) SUBJECT: MEDIEVAL XMAS ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: HA'PENNY FRIENDSHIP BREAD****FJVS25A Categories: Medieval, Xmas, Breads, Parties Servings: 2 5 1/2 c Pillsbury Best Bread Flour* 3 tb Sugar 2 ts Salt 2 pk Active Dry Yeast 2 c Water 1/4 c Oil It may take 3 notes to do this entire recipe as should be done.*INGREDIENT LIST SHOULD READ: 5 1/2-6 cups Pillsbury's Best Bread Flour.Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well. In small saucepan, heat water and oil ntil very warm (120-130 degrees F.). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in additional 3 1/2-4 cups flour, until dough pulls cleanly away from sides of bowl. On floured surface, knead dough until smooth and elastic, about 10 mins. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85 degrees F.) until light and doubled in size, about 1-1/2 hrs.Punch down dough several times to remove air bubbles. Allow to rest on board covered with inverted bowl for 14 mins. Shape as desired. (Shape directions to follow in next note.) Marilyn Sultar ----- Mother Marilyn 12/06 11:12 am PRODIGY(R) interactive personal service 12/10/92 5:55 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/06 11:33 AM TO: ALL FROM: MARILYN SULTAR (FJVS25A) SUBJECT: MEDIEVAL XMAS ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: HA'PENNY FRIENDSHIP BREAD-PG. 2****FJVS25A Categories: Medieval, Holidays, Xmas, Breads Servings: 2 SHAPING OF BREADS 6 SMALL LOAVES: Grease 6 6x3" loaf pans. Or, if desired, grease two cookie sheets to make free form loaves. Divide dough into 6 parts. Remove air pockets by working dough with hands and rolling into 6 10x5" rectangles. Starting from shorter side, roll up, pinching edges firmly to seal. For free-form loaves, taper ends slightly. Place seam-side-down on prepared pan. Cover; let rise in warm place until light and double in size, about 45 mins. Heat over to 375 degrees F. Bake for 25-35 mins., until loaves sound hollow when lightly tapped. Remove from pans immediately. Cool on wire racks. 6 SMALL BRAIDS: Grease 2 cookie sheets. Divide dough into 6 parts. Remove air pockets by working dough with hands. Roll each part into an 6x3" rectangle. Cut each rectangle lengthwise into 3 6x1" strips. Braid strips togehter, tuck ends under and seal. Repeat with remaining dough. Place on prepared cookie sheets. Cover; let rise in warm place until doubled in size, about 45 mins. Heat oven to 375 degrees F. Bake for 25-35 mins. until loaves sound hollow when lightly tapped. Remove from pans immediately; cool on wire racks. Decorating directions to follow on next note. Marilyn Sultar ----- Mother Marilyn 12/06 11:13 am PRODIGY(R) interactive personal service 12/10/92 5:56 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/06 11:33 AM TO: ALL FROM: MARILYN SULTAR (FJVS25A) SUBJECT: MEDIEVAL XMAS ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: HA'PENNY FRIENDSHIP BREAD-PG. 3****FJVS25A Categories: Medieval, Xmas, Holidays, Breads Servings: 2 DECORATION DIRECTIONS TO DECORATE: Make small 1/2" slit in top crust of each loaf; insert shinny copper penny. Tie loaves with ribbon and decorate with small sheaf of wheat or other grain, dried flowers, silk flours or dried berries. Attach friendship note which will follow on last note. TO PRESERVE BREAD: Allow loaves to dry in cook dry place for several days until VERY HARD. Spray or brush clear, glossy polyurethane or spray clear, glossy resin around loaf. Let dry; repeat with second coat. When dry, decorate as desired. TIP: Loaves may be brushed with mixture of 1 egg white and 1 tbsp. water before baking. If desired, sprinkle with sesame or poppy seed. For crusty topped loaves, set small pan of water in oven while bread is baking. History and Friendship Poem to follow in next note. Marilyn Sultar ----- Mother Marilyn 12/06 11:14 am PRODIGY(R) interactive personal service 12/10/92 5:56 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/06 11:38 AM TO: ALL FROM: MARILYN SULTAR (FJVS25A) SUBJECT: MEDIEVAL XMAS ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: HA'PENNY FRIENDSHIP BREAD-PG. 4****FJVS25A Categories: Medieval, Holidays, Xmas, Breads Servings: 2 FRIENDSHIP POEM FRIENDSHIP POEM: "A penny for happy thoughts, Grains that grow and nourish, Leavenings to lift us up, May friendship ever flourish."These lovely friendship loaves were inspired by the "Begger's Rhyme" of unknown origin..."Christmas is coming, the geese are getting fat, plase put a penny in the old man's hat, If you haven't got a penny, a ha'penny will do, If you haven't got a ha'penny--God Bless You!" This special message to accompany your gift breads (the Friendship Poem), is sure to spread the feeling of warm frienship and good will.I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar ----- Mother Marilyn 12/06 11:15 am PRODIGY(R) interactive personal service 12/10/92 5:57 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/06 11:09 AM TO: ALL FROM: MARILYN SULTAR (FJVS25A) SUBJECT: MEDIEVAL XMAS HAPPY HOLIDAYS TO ALL MY FOOD SOFTWARE FRIENDS! ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: MENU FOR MEDIEVAL CHRISTMAS DINNER***FJVS25A Categories: Menu, Holidays, Xmas, Medieval Servings: 6 Old English Sherry Cheese Puffs Merrie Crown Roast of Pork Savory Rice Stuffing Lady Apple Fruit Wreath Duchess Potato Puffs Carrots & Grapes Vermouth Herbed Green Beans Royal Toast Triangles Cran-Brandy Pudding & Golden Toffee Sauce Claret Cup ------------------------EXTRA TREAT------------------------ HA'PENNY FRIENDSHIP BREAD See recipes to follow and have a Merry Ole Yuletide!! I have not tested any of these recipes, but thought you all would enjoy! Marilyn Sultar ----- MARILYN 12/06 10:53 am 12/06 10:54 am PRODIGY(R) interactive personal service 12/10/92 5:58 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/07 8:05 AM TO: JOYCE BURTON (PDPP83A) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM 2B 2M CHILI ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: TWO-MEAT, TWO BEAN CHILI (1 of 2) Categories: Chili Servings: 25 1 x -Dottie Cross TMPJ72B 1 x -INGREDIENTS: 5 lb ground round (15% lean groun 1 x -beef) 2 lb hot or sweet Italian sausage 1 x -removed from casings, crumb 3 ea large onions; chopped 2 ea medium sweet red bell pepper 1 x -seeded and chopped 2 ea medium green bell peppers; 1 x -seeded and chopped 2 ea fresh hot green chili pepper 1 x -seeded and minced 4 ea garlic cloves; minced 1/3 c chili powder 1 T salt 2 t dried oregano 2 t ground cumin 2 ea bay leaves 3 cn (28-oz) whole tomatoes with 1 x -tomato puree, undrained 1/2 c yellow cornmeal 2 cn (16-oz) pink beans, drained 2 cn (16-oz)_black beans, drained Directions ore included in the Part 2 of this Recipe set. Reformatted by: CYGNUS, HCPM52C ----- Malama Kau Pono, CYGNUS in Boulder, CO <12/07 12:27 am MST> PRODIGY(R) interactive personal service 12/10/92 5:59 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/07 8:05 AM TO: JOYCE BURTON (PDPP83A) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM 2B 2M CHILI ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: TWO-MEAT, TWO BEAN CHILI (2 of 2) Categories: Chili Servings: 25 1 x -Dottie Cross TMPJ72B 1 x -DIRECTIONS: In a large soup kettle, cook the ground round, sausage, onions, red and green pepeprs, chili peppers, and garlic over medium-high heat, stirring often, until the meat is seared (but not browned), about 10 minutes. Pour off excess fat. Add the chili powder, salt, oregano, cumin, and bay leaves and stir for 1 minute. Add the tomatoes with their puree, breaking up the tomatoes with a spoon. Bring to a simmer. Reduce the heat to low and cook, stirring often, until the liquid is reduced, about 1-1/2 hours. In a small bowl, combine the cornmeal and 1/2 cup of water. Stir the cornmeal mixture and the pink and black beans into the chili.Cook, stirring occasionally, until the chili is thickened, about 10 minutes. (The chli can be made up to 3 days ahead. If desired, scrape off and discard the solidified fat that rises to the surface. Reheat the chili gently on top of the stove before serving.) Makes about 25 servings. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- Malama Kau Pono, CYGNUS in Boulder, CO <12/07 12:28 am MST> PRODIGY(R) interactive personal service 12/10/92 5:59 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/09 9:41 AM TO: JOYCE BURTON (PDPP83A) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM 4-PEPPER RELISH ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: FOUR-PEPPER RELISH Categories: Relishes Holidays Servings: 1 1 x -Dottie Cross TMPJ72B 2 ea large red bell peppers; 1 x -seeded and finely chopped 2 ea large green bell peppers; 1 x -seeded and finely chopped 2 ea large yellow bell peppers; 1 x -seeded and finely chopped 2 ea small fresh hot chile pepper 1 x -seeded and finely chopped 2 ea medium red onions, finely ch 1 1/3 c white wine vinegar 1 c sugar 1 x -1/2 chopped fresh coriander 2 t salt Put the peppers and onions in a heavy enamel or stainless-steel saucepan. Add sufficient water to cover and bring to a boil over high heat. Boil for 1 minute, then drain well in a colander. Return the vegetables to the pan and add the remaining ingredients. Bring the mixture to a simmer over low heat and cook for 5 minutes. Let cool, pack into hot sterilized jars and attach the lids. Process in a boiling water bath for 5 minutes. Remove from the water and cool completely at room temperature. Makes about 3 pints. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- Malama Kau Pono, CYGNUS in Boulder, CO <12/08 11:07 pm MST> PRODIGY(R) interactive personal service 12/10/92 5:59 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/07 8:05 AM TO: JOYCE BURTON (PDPP83A) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM 5-ALARM SALSA ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: FIVE-ALARM SALSA Categories: Sauces Tex-mex Servings: 1 1 x -Dottie Cross TMPJ72B 1 ea 28-ounce can whole tomatoes 1 x -tomato puree, undrained 2 ea fresh hot green chili pepper 1 x -seeded and minced, 1 x -or 1/2 c chopped canned gre 1 x -chili peppers 1/2 c finely chopped white or yell 1 x -onion 2 ea garlic cloves; minced 2 T lime juice In a medium saucepan, bring all the ingredients to a simmer over medium-low heat, then cook for 5 minutes. Spoon the salsa into hot, sterilized jars and attach the lids. Process the jars in a boiling water bath for 5 minutes. Remove from the water and cool at room temperature. Note: The canned chili peppers will make a milder salsa than if you use fresh chiles. After opening, you can extend the salsa (and mute the heat a little) by stirring in a cupful of minced bell peppers or thawed corn kernels. A tablespoon or so of chopped coriander leaves adds a nice fillip. Makes about 2 pints. Source: "An Edible Christmas"(A Treasury of Recipes of the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- Malama Kau Pono, CYGNUS in Boulder, CO <12/07 12:29 am MST> PRODIGY(R) interactive personal service 12/10/92 6:00 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 11/27 5:41 PM TO: ROBBIE SHELTON (XXXJ77A) FROM: BARBARA DAY (GWHP32A) SUBJECT: R-MM A NEW BEEF ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Italian Sirloin Stew Categories: Meats, Beef Servings: 4 --------------------BARB DAY - GWHP32A-------------------- 1 lb Sirloin steak; cut 1" thick, - boneless 1 lg Garlic clove; crushed 2 tb Olive oil; divided 2 md Onions; cut in 1/4" slices 1 ts Basil; dried 1/8 ts Red pepper; ground 14 1/2 oz Tomatoes; canned, with juice 1 c Beef broth 2 md Zucchini; cut in 1/4" slices Parmesean cheese; grated - optional Preparation time: 30 minutes Cut steak into 1/4" thick strips; cut each strip into 1" pieces. Combine garlic with 1 tb. oil; sdtir into beef and reserve. Saute onion in remaining oil in a large saucepan for 3 minutes. Sprinkle with basil and pepper; cook and stir 1 minute. Add tomatoes, beef broth and zucchini. Bring to a boil; cover reduce heat and simmer 15 minutes. Meanwhile heat large nonstick skillet over medium high heat. Cook and stir the beef 1 to 2 minutes; add to sauce. Stir 2 ts. cornstarch dissolved in 2 tb. water into stew and cook until slightly thickened, about 2 minutes. Sprinkle with grated cheese, if desired. Serving suggestion: Toasted garlic bread Source: Beef Industry Council ----- PRODIGY(R) interactive personal service 12/10/92 6:00 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/06 4:33 PM TO: ALL FROM: MONA HOFFMAN (BTMF00B) SUBJECT: R-MM A.AM.MEATLOAF Hello, Here is another good meatloaf recipe. ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: ALL-AMERICAN MEATLOAF *BTMF00B* Categories: Meats Servings: 12 2 lb Grd chuck or sirloin 3/4 c Oatmeal 1 x Onion 1/2 c Catsup 1/4 c Milk 2 x Eggs 1 tb Horseradish 1 ts Salt 1/4 ts Pepper 1/2 c Catsup 1 tb Horseradish 3 tb B. sugar 2 ts Mustard(prepared) Combine first 9 ingredients; shape into two 7 1/2x4" loaves. Place on a lightly greased rack of a broiler pan; bake at 350 deg for 40 min. Combine 1/2 c catsup, 1 T horseradish & remaining ingredients; spoon over meatloaf & bake an additional 5 min. Yields 2 loaves. NOTE May freeze the second loaf. ----- Enjoy Mona in Mich 12/06/92 04:25 pm PRODIGY(R) interactive personal service 12/10/92 6:00 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:37 AM TO: ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL SEASONS MEA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: COMPANY HAM SAUCE Categories: Sauces, American, Southern, Meats Servings: 10 Pan juices from baked ham 1/2 c Beef broth 2 tb Brown sugar 2 tb Currant jelly 1 tb Sherry 1 tb Cornstarch 1 ts Dijon mustard 1/4 c Currants or raisins Serve with any ham to make it a special dish. Pour pan juices from baked ham through wire strainer, including onions and apples. Press on solids to extract as much juice as possible. Degrease strained juices. Add broth, sugar, and jelly to pan juices and heat to a boil in a saucepan. Mix cornstarch with mustard and sherry. Wisk rapidly into simmering sauce and stir for several minutes until blended and slightly thickened. Add currants or raisins and simmer 10-15 minutes before serving. ----- PRODIGY(R) interactive personal service 12/10/92 6:01 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:37 AM TO: ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL SEASONS MEA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: CRAB QUICHE Categories: Eggs, Creole, Chachie's, Seafood Servings: 4 Crust: 1/2 Recipe plain pastry or 1 Layer pie crust mix for 9 inch pie pan Filling: 7 1/2 oz Fresh lump crabmeat (shells and cartilage re- Moved) 3 oz Swiss cheese (grated) 4 Eggs 2 c Table cream 1/3 c Onion (minced) 1 ts Salt 1/4 ts Cayenne pepper 1 tb Fresh parsley (chopped) Goes well with dry white wine. Preheat oven to 425F. Crust: Prepare pie crust as directed. Place pastry on the bottom and sides of a 9-inch pie pan. Filling: Over the dough, sprinkle all of crabmeat, then all of cheese. In a bowl, beat eggs, cream, onion, salt, and cayenne until blended. Pour mixture over crabmeat and cheese. Sprinkle with parsley. Place pan on a cookie sheet and set on middle rack in oven. Bake at 425F for 15 minutes, then reduce heat to 300F. Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven and let cool 10 minutes. Cut and serve warm. Yields 6 slices. ----- PRODIGY(R) interactive personal service 12/10/92 6:01 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:37 AM TO: ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL SEASONS MEA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: CREAM OF ASPARAGUS SOUP Categories: American, Soups, Vegetables Servings: 6 1 tb Butter 1 sm Onion, finely chopped 1/2 Stalk celery, finely chopped 2 c Chicken stock (see index) 1 lb Asparagus tips, chopped Salt & pepper to taste 1/4 ts Mace 3/4 c Whipping cream 3 Hard-cooked eggs, chopped SOURCE: THE IMPECCABLE PIG, EAST INDIAN SCHOOL, SCOTTSDALE. WINE: J. PHELPS CHARDONNAY, 1979. Melt the butter in a saucepan over medium heat. Add the onion and celery and cook, stirring often, until soft but not brown. Add the stock and bring to a boil. Add the asparagus; simmer for 5 minutes. Add salt, pepper, and mace. Remove from heat. Slowly stir in the cream. Reheat gently. Serve in bowls garnished with hard-cooked egg. ----- PRODIGY(R) interactive personal service 12/10/92 6:02 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:37 AM TO: ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL SEASONS MEA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: FILETE ALBANIL Categories: Mexican, Meats Servings: 4 5 Mulato peppers 3 Tomatoes, coarsely chopped 2 Cl Garlic 1 ts Oregano 1/2 ts White pepper 1 1/2 lb Beef tenderloin, sliced 1/4 in. thick 1/2 lb Fresh mushrooms, sliced 1/2 c Red wine 1 tb Chopped parsley 2 tb Butter, melted 1 ts Olive oil SOURCE: JAVIERS, COLE AVENUE, DALLAS. WINE: CHATEAUNEUF-DU-PAPE; JABOULET-VERCHERRE. 1. Remove the stem and core from the peppers. Split open and remove the veins and seeds. Wash in cold running water. 2. Chop the peppers. Soak in hot water for 20 minutes. 3. Combine the peppers, soaking water, tomatoes, garlic, oregano, and white pepper in an electric blender and puree. 4. Simmer the tenderloin, mushrooms, pepper puree, wine, and parsley in the butter and oil for 20 minutes. NOTE: The seeds of peppers provide the fire. You may prefer to leave a few in. ----- PRODIGY(R) interactive personal service 12/10/92 6:02 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:37 AM TO: ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL SEASONS MEA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: THE CAPTAIN'S TABLE HOUSE SALAD Categories: Salads, American Servings: 4 1 Head chicory, cleaned and Broken into bite-size pieces 1 Head romaine, cleaned and Broken into bite-size pieces 1 Carrot, shredded 1 Tomato, sliced into eighths 1 c Sliced thinly House vinaigrette dressing Serve with House Vinaigrette Dressing recipe. Toss ingredients together and sprinkle with dressing. ----- PRODIGY(R) interactive personal service 12/10/92 6:02 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:37 AM TO: ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL SEASONS MEA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: CRISPY STRING BEANS Categories: Chinese, Vegetables Servings: 4 2 c Cooking oil 1 tb Cooking oil 3/4 lb String beans, trimmed And cleaned 1 tb Minced garlic 2 tb Minced pork 2 tb Soy sauce 1/2 tb Sherry 1/2 tb Sugar 4 tb Chicken broth 1/2 tb Sesame oil 1 tb Minced scallion 1. Heat 2 cups of the oil in a wok and add the beans. Fry for one minute or until soft. Drain. 2. In a saute pan, add the remaining oil and heat. Add the beans, soy sauce, sherry, sugar, and broth. Add the sesame oil and scallion, swirling to heat through. Serve. Our beans are extremely crisp, which makes all the difference. ----- PRODIGY(R) interactive personal service 12/10/92 6:03 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:37 AM TO: ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL SEASONS MEA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: APPLE TARTS WITH ICE CREAM PART 1 Categories: American, Spago, Desserts Servings: 6 1 1/2 lb Puff pastry dough 6 lg Cooking apples (like Newton, Pippin, Granny Smith) 4 1/2 tb Butter 1/3 c Sugar 3 tb Calvados 1 Egg, lightly beaten 1/4 c Caramel sauce: 1 c Sugar 3/4 c Whipping cream 3 tb Unsalted butter, cut in Small pieces Caramel ice cream: 8 Egg yolks 2/3 c Sugar (see part 2 for more) SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND CABERNET SAUVIGNON, 1978. Preheat oven to 325. Roll out 1/2 dough until 1/8-in. thick and line six individual tart pans. Peel, core, and thinly slice the apples. Heat 3 tablespoons butter in skillet, saute apples 3-4 minutes until golden. Sprinkle sauteing apple slices with sugar. Meanwhile, warm Calvados in saucepan. Pour warm brandy over apple slices, cover skillet for a few seconds, uncover, ignite. Fill tart pans with flambeed apple slices. Cut remaining 1-1/2 tablespoons butter in 6 pieces, lay 1 piece on each tart. Drizzle warm Caramel Sauce over tart fillings to glaze. Roll out remaining puff pastry dough until 1/8-in. thick. Cut out tops to cover tart shells. Cut design in center of each top with cookie cutter; place on top of tarts, leaving sides open. Gently brush dough with beaten egg. Bake in preheated oven 30 minute, until golden brown. Serve with Caramel Ice Cream. (see part 2 for sauce and ice cream) PRODIGY(R) interactive personal service 12/10/92 6:03 PM ----- PRODIGY(R) interactive personal service 12/10/92 6:24 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:37 AM TO: ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL SEASONS MEA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: APPLE TARTS WITH ICE CREAM PART 2 Categories: American, Spago, Desserts Servings: 6 2 c Milk 2 c Whipping cream 1 Vanilla bean, split 1 c Caramel sauce SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND CABERNET SAUVIGNON, 1978. SAUCE: Combine sugar and 1/2 cup water in heavy saucepan. Cook on medium heat 15-20 minutes, until sugar turns light golden brown. Don't let sugar burn. Remove saucepan from heat, immediately add cream, stirring until smooth. Add butter, let melt in sauce. Stir to combine thoroughly. Serve warm or chilled. If not using at once, cover with plastic wrap, store in refrigerator. ICE CREAM: In 3-quart bowl, whisk egg yolks together with sugar. Set aside. Pour milk and cream into saucepan, add split vanilla bean. Heat just to boiling point to scald, then remove pan from heat. Pour a little scalded milk and cream into egg mixture, stir gently. Gradually add and mix in remaining milk and cream. Return pan to stove, cook over medium to low heat, stirring constantly until mixture coats wooden spoon. Strain into bowl over ice. Stir in Caramel Sauce. Freeze in ice-cream maker, according to directions. ----- PRODIGY(R) interactive personal service 12/10/92 6:24 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:38 AM TO: ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL SEASONS MEA #1 (We'll see if they go up in order <G>) These are from MK's 'A Taste for all Seasons' ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: AGNOLOTTI BANDIERA PART 1 Categories: Italian, Pasta Servings: 6 2 c Flour plus flour for Dusting 1/2 ts Salt 1/2 ts White pepper 1 Stick unsalted butter, cut Into pieces 4 Eggs 1 Egg beaten w/ a pinch of Salt for egg wash Semolina for sprinkling (see part 2 for more) SOURCE: IL TULIPANO, 11052 BISCAYNE BLVD, MIAMI. WINE: GRECO DI TUFO. 1. Prepare the pasta. Place dry ingredients and butter in food processor fitted with a pastry blade and run machine for 1 minute, or until butter is cut up and mixture feels sandy. Add eggs and run machine in quick spurts for 2 minutes, or until dough forms a compact ball. 2. Cut dough into 4-5 small pieces. Lightly flour each and roll it through pasta machine (set rollers at widest gap). When dough is smooth, reduce gap between rollers and roll the dough again. Continue in this fashion until rollers are at their narrowest setting. As dough sheets come out, dust them lightly with flour and spread them out on the table. 3. Prepare filling. Steam spinach for 30 seconds or until tender, rinse it under cold water, and squeeze it tightly to extract all the water. Place the spinach and remaining ingredients for filling in food processor and grind until smooth. (See part 2 for more) ----- PRODIGY(R) interactive personal service 12/10/92 6:24 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:38 AM TO: ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL SEASONS MEA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: FRIED BANANA Categories: Desserts, Chinese Servings: 4 1 Banana, quartered 1/2 c Flour 2 ts Double action baking Powder 6 tb Water 4 c Cooking oil 4 tb Honey Light, sweet dessert - a perfect ending to the dinner. 1. Roll the banana pieces in flour. Mix the baking soda with water to make a paste and roll the banana pieces in it. 2. Heat the oil until it is hot. Deep fry bananas for 4 minutes or until they are golden brown. Drain. 3. Pour 1 tablespoon of honey on each banana piece and serve. ----- PRODIGY(R) interactive personal service 12/10/92 6:25 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:38 AM TO: ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL SEASONS MEA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: FRIED OYSTERS WRAPPED IN BACON Categories: Creole, Chachie's, Seafood Servings: 2 1 Dozen fresh, shucked oysters (in a jar) 1/4 c Oyster liquor (from jar) 1 Bay leaf 1 ts Worcestershire sauce 4 sl (1/2 oz each) lean, Raw bacon 1/2 c Unbleached white flour (in a small bowl) 2 Eggs (beaten in a small Bowl) 1 c Bread crumbs 2 c Oil (for frying) 12 Toothpicks (for wrapping Bacon) In a 1 quart saucepan, on a medium flame, poach oysters in oyster liquor with bay leaf and Worcestershire (about 2 minutes, until the edges of the oysters curl). Remove oysters from liquor and set aside. Discard liquor. Cut bacon strips in thirds. Wrap each oyster with bacon and fasten with a toothpick. Roll in flour, dip in eggs, and then roll in bread crumbs. Heat oil in a 9 inch skillet. When oil smokes, reduce heat and fry oysters for 5 minutes. Drain on paper bag and serve immediately. Yields 12 oysters. ----- PRODIGY(R) interactive personal service 12/10/92 6:25 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:38 AM TO: ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL SEASONS MEA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: FRIED SPARE RIBS WITH HONEY Categories: Chinese, Meats Servings: 4 1 1/4 lb Pork ribs, trimmed 3/4 c Sugar 1/2 c Vinegar 5 tb Soy sauce 3 tb Sherry 4 c Cooking oil 1. Cut the ribs between the bones into single pieces. Heat the sugar, vinegar, soy sauce, and sherry to a boil. Pour over the ribs and marinate for at least one hour. 2. Heat the oil in a large wok. Add the ribs and fry for 5 minutes or until golden brown. Turn off heat and allow to continue cooking an additional 4 minutes. Remove, drain, and serve. The sweet sauce, what we call honey, is our special touch. The ribs, if prepared perfectly, will be crisp on the outside, sweet and tender on the inside. ----- PRODIGY(R) interactive personal service 12/10/92 6:25 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:38 AM TO: ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL SEASONS MEA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: GARLIC MARINARA Categories: Sauces, American Servings: 4 1 8 oz can italian plum Tomatoes 2 Cl Garlic, crushed 2 tb Olive oil 2 pn Oregano 1 ts Chopped parsley Use with Red Snapper en Papillote. 1. Drain tomatoes and chop. 2. Saute garlic in saute pan with olive oil for one minute or until golden. Remove garlic and add tomatoes. Saute for 4 minutes. Add oregano and parsley. Saute for one more minute. ----- PRODIGY(R) interactive personal service 12/10/92 6:26 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:39 AM TO: ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL SEASONS MEA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: CHICKEN CLEMENCEAU Categories: Chicken, French Servings: 4 1 3-lb chicken, disjointed 6 Cl Garlic, chopped 1 tb Butter 1 tb Olive or corn oil 1 c Water or stock 1 c White wine or vermouth 1 c Peas, cooked 4 Potatoes, peeled and chopped 1/2 c Corn oil 1 Head garlic, peeled and Chopped Garlicky and good. Peas and potatoes included. Coat chicken lightly with flour. Brown in butter and oil at medium high heat. Lower heat, add head of garlic and saute until aromatic. Pour off fat except 2 tablespoons and add 1/2 cup each of water and wine. Simmer over low heat 1-1/2 hours, adding water and wine as needed. About 15 minutes before serving, heat 1/2 cup of oil in skillet and pan fry potatoes and additional garlic. When nearly done add peas and heat through. Remove vegetables with slotted spoon. Add to chicken just before serving and heat briefly to blend flavors. There should be enough sauce, of a glaze-like consistency, to coat the chicken and vegetables lightly. ----- PRODIGY(R) interactive personal service 12/10/92 6:26 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:39 AM TO: ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL SEASONS MEA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: CHIMICHANGAS SUPREME PART 1 Categories: Mexican, Meats Servings: 4 1 lb Lean beef 1 ts Salt 1/4 ts Pepper 1/4 ts Garlic powder 4 Tomatoes 1 1/2 ts Shortening 1/2 Onion, chopped 1/2 Bell pepper, chopped 1 1/2 ts Flour 1/2 c Canned whole green Chiles 4 fl Tortillas Oil for deep frying Red chile sauce (see index) SOURCE: LOS OLIVOS, PHOENIX, TEMPE. BEVERAGE: BRISA LIGHT OR DARK. 1. Cut the beef into 4 pieces. Place in a 5 to 6-quart pan and add water to cover. Bring to a boil; skim the foam from the surface. Add the salt, pepper, and garlic. Simmer until tender, approximately 1-1/2 to 2 hours. 2. Drain the beef, reserving 1/2 cup of the broth. When the meat is cool, shred. Chop 2 of the tomatoes. 3. Melt the shortening in a pan over medium heat. Add the onion and bell pep- per and saute until tender. Add the flour, whisking until no lumps remain, and cook 2 minutes. Add the shredded beef, reserved broth, chopped tomatoes, and whole chiles. Simmer 15 minutes. 4. Place about 1/2 cup of the meat mixture in a line down the center of each tortilla. Fold both ends over 1 inch to 2 inch; fold one side over the other and roll up in a neat package. Secure with a toothpick. 5. Deep fry in very hot oil (400F) until (See Part 2 for more) ----- PRODIGY(R) interactive personal service 12/10/92 6:26 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:39 AM TO: ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL SEASONS MEA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: CHIMICHANGAS SUPREME PART 2 Categories: Mexican, Meats Servings: 4 (cont. from part 1) 1 c Shredded wisconsin Cheddar cheese 1 c Sour cream 4 Black olives 1/4 c Chopped green onions 1 tb Whipping cream Guacamole (see index) 2 c Shredded lettuce 4 Black olives SOURCE: LOS OLIVOS, PHOENIX, TEMPE. BEVERAGE: BRISA LIGHT OR DARK. Crisp and well browned. Drain on paper toweling. 6. Preheat the broiler. Place the chimichangas on an ovenproof platter or in a baking pan. Spoon Red Chile Sauce over liberally. Sprinkle with grated cheese and green onion. Place under broiler until the cheese melts. 7. Combine the sour cream and whipping cream. Slice the remaining 2 tomatoes. Top the chimichangas with the sour cream mixture and Guacamole. Garnish with shredded lettuce, sliced tomato, and olives. ----- PRODIGY(R) interactive personal service 12/10/92 6:26 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:39 AM TO: ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL SEASONS MEA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: CHIPPED BEEF DIP Categories: Dips, Creole, Chachie's, Meats, Appetizers Servings: 8 8 oz Cream cheese (room- Temperature) 2 tb Milk 1 Jars (2-1/2 oz) chipped Beef (finely chipped) 2 tb Onions (minced) 1 tb Green bell pepper (finely chopped) 1/8 ts Black pepper 1/2 c Sour cream 1/4 c Pecans (finely chopped) 1 lb Chips or crackers Quick and easy. Serve with chicken fricassee and rice. Preheat oven 350F. In a large bowl, blend cream cheese and milk. Stir in chipped beef, onion, green pepper, pepper and sour cream. Mix well. Pour into a small baking dish and sprinkle pecans on top. Bake, uncovered, for 20 minutes in a 350F oven. Serve hot with chips or crackers. ----- PRODIGY(R) interactive personal service 12/10/92 6:27 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/07 8:05 AM TO: JOYCE BURTON (PDPP83A) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM BB-LEMON JAM ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: BLUEBERRY-LEMON JAM Categories: Jams Servings: 1 1 x -Dottie Cross TMPJ72B 4 1/2 c blueberries; fresh or frozen 7 c sugar 2 T lemon juice 1 x Grated zest of 2 large lemon 3 ea 3-oz pouches liquid pectin Pick over the fresh blueberries to remove any stalks and rinse under cold water. Drain well and place in a large heavy-bottomed saucepan. (Do not rinse or thaw the frozen berries.) Crush the berries slightly with a potato masher or pestle. Stir in the sugar, lemon juice, and zest. Bring to a boil over medium-high heat, stirring often. When the mixture reaches a full boil, cook for 1 minute. Stir in the pectin. Return to a full boil, then cook for another minute. Ladle into hot, sterilized jars leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on top of the jars. Process in a boiling water bath for about 5 minutes. Remove from the water and cool completely at room temperature. Makes about 6 cups. Source: "An Edible Christmas (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- Malama Kau Pono, CYGNUS in Boulder, CO <12/07 12:31 am MST> PRODIGY(R) interactive personal service 12/10/92 6:28 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/06 4:33 PM TO: ALL FROM: MONA HOFFMAN (BTMF00B) SUBJECT: R-MM C.GER. MEATBALL Hello all, This is a very good appetizer for the holidays. ---------- 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 ----- Enjoy Mona in Mich 12/06/92 04:15 pm PRODIGY(R) interactive personal service 12/10/92 6:29 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/09 9:41 AM TO: JOYCE BURTON (PDPP83A) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM CHOC WRTH CAKE ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: CHOCOLATE WREATH CAKE Categories: Desserts Cakes Holidays Servings: 12 1 x -Dottie Cross TMPJ72B 3 c all-purpose flour 1 T baking powder 1 T baking soda 1 1/2 t salt 3 c sugar 3 c water 6 oz semisweet chocolate; 1 x -finely chopped 1 lb unsalted butter; softened 3 ea large eggs; lightly beaten 2 1/4 c confectioners' sugar 1/2 t vanilla extract 1 x -Few drops green food colori 1 x Fresh raspberries, dried 1 x -cranberries, or cherries, 1 x -for garnish Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan with a nonremovable bottom. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In a medium pot, combine the sugar and water and bring them to a boil. Remove the pot from the heat and stir in the chocolate and 1 stick of butter. When the chocolate and butter have completely melted, whisk the mixture to combine completely. Whisk in the beaten eggs. Pour about half the chocolate mixture into the dry ingredients and whisk vigorously to thoroughly combine the ingredients and remove any lumps. Working quickly, add the remaining chocolate mixture and whisk to combine. Pour the batter into the prepared pan and bake for about 60 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes, then turn out onto a rack to cool completely. In a medium bowl, cream together the remaining 3 sticks of butter and the confectioners' sugar, until light and fluffy. Remove 1/3 cup of the PRODIGY(R) interactive personal service 12/10/92 6:29 PM icing, place in a small bowl, and color it with a few drops of the green food coloring. Put the remaining icing in a pot, add the vanilla. Over low heat, stir the icing until it becomes a pourable consistency. (If it overheats, causing the butter to spearate, put the icing in the refrigerator to chill and stir to bring it back together.) Pour the icing over the cooled cake so that it drips down the center and outside. Cluster the red berries in groups of 3 on top of the cake. Fill the green icing into a pastry bag fitted with a leaf tip and pipe a few leaves around each cluster of berries. Serves 12 to 16. Source:"An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- Malama Kau Pono, CYGNUS in Boulder, CO <12/08 11:10 pm MST> PRODIGY(R) interactive personal service 12/10/92 6:30 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/05 12:03 PM TO: JOYCE BURTON (PDPP83A) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM GOLD PCH BUTTER ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: GOLDEN PEACH BUTTER Categories: Jellies Holidays Servings: 1 1 x -Dottie Cross TMPJ72B 4 lb ripe peaches; 1 x pitted and quartered 1 x -(about 3-1/2 quarts) 2 c water 2 c sugar 1/4 c lemon juice 1 x -Grated zest of 2 lemons 2 t ground cinnamon 1/2 t ground cloves In a large saucepan, bring the peaches and water to a boil over a medium heat. Reduce the heat to low and simmer, stirring often, until peaches are very tender. In a food processor fitted with the metal blade or a blender, process the fruit mixture in batches until smooth. Return the puree to the saucepan and stir in the sugar, lemon juice, lemon zest, cinnamon, and cloves. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring often, until thickened and reduced to about 6 cups, about 30 minutes. Ladle the peach butter into hot, sterilized jars, leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on the jars. Process in a boiling water bath for 10 minutes. Remove the jars from the water and cool completely at room temperature. Makes about 3 pints. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- Malama Kau Pono, CYGNUS in Boulder, CO <12/05 06:34 am MST> PRODIGY(R) interactive personal service 12/10/92 6:30 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/05 11:59 AM TO: JOYCE BURTON (PDPP83A) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM NEW WAVE EGGNOG ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: NEW WAVE EGGNOG Categories: Beverages Holidays Servings: 1 1 x -Dottie Cross TMPJ72B 4 c half-and-half 1 1/2 c sugar 12 ea large egg yolks 2 c heavy cream 1/2 c dark rum 1/2 c brandy or cognac 1/2 c bourbon or scotch 1 pt high-quality vanilla ice cre In a medium saucepan, combine the half-and-half and sugar. Cook over low heat, stirring often, until the mixture comes to a low simmer. In a medium bowl, whisk the egg yolks till combined. Gradually whisk the hot mixture into the yolks. Return the yolk mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard lightly coats the spoon. (An instant-read thermometer inserted in the custard will read 180 degrees F.) Immediately strain the custard through a sieve into large bowl. Cool to room temperature, then cover with plastic wrap and refrigerate until very cold, at least 4 hours or overnight. When ready to serve, whip the cream until soft peaks form. Stir the whipped cream, rum, brandy, and bourbon into the chilled custard. (The eggnog can be prepared up to 1 day ahead, covered, and refrigerated.) Pour the eggnog into a punch bowl. Place the vanilla ice cream in the punch bowl and serve. Makes about 1-3/4 quarts. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- Malama Kau Pono, CYGNUS in Boulder, CO <12/05 06:19 am MST> PRODIGY(R) interactive personal service 12/10/92 6:31 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 7:43 AM TO: DOLORES MCCANN (BSWN00A) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM SPRINGERLE ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: SPRINGERLE Categories: Desserts Cookies Holidays Servings: 48 1 x -Kathryn Evans JMSH36B 4 c flour 2 t baking powder 4 ea eggs, well beaten 2 c sugar 2 t boiling water 2 tb anise seed Sift flour; measure; add baking powder and sift again. To well-beaten eggs gradually add the sugar, beating until very thick. Pour boiling water over anise seed and add to egg mixture Stir in the flour. Chill. Roll on a lighly floured board to 1/4 inch thickness;>>> then roll again with a springerle roller to make designs. Cut the cookies at the marked outlines and place on an ungreased cooky sheet. Let dry 6 to 8 hours at room temperature. Bake in a moderate oven (375) 12 to 15 min. or until brown. Makes 4 dozen cookies. Reformatted by: CYGNUS, HCPM52C ----- Malama Kau Pono, CYGNUS in Boulder, CO <12/04 12:09 am MST> PRODIGY(R) interactive personal service 12/10/92 6:32 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/05 12:03 PM TO: ALL FROM: LISA HLAVATY (FDGN81A) SUBJECT: R-MM SOUR CREAM CHIX ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: Sour Cream Onion-Chive Chicken Categories: Main dish, Poultry Servings: 6 -Lisa Hlavaty fdgn81a COATING: 2 c Fresh bread crumbs 1/2 ts Salt 1/4 ts Cracked pepper 1/4 ts Onion powder 1/4 ts Paprika 1/2 c Butter or margarine; melted 1 Frying chicken; cut up 3 md Onions; cut in half SAUCE: 1 tb Flour 1 c Sour cream 1/4 ts Cracked pepper Milk 2 tb Chopped fresh chives Heat oven to 350. Combine all coating ingredients except butter. Dip chicken in melted butter; coat with crumb mixture. Reserve remaining crumbs and butter. IN 13x9 inch baking pan place chicken; add onions. Sprinkle remaining crumbs over onions; drizzle with remaining butter. Bake, basting occasionally for 60 to 70 minutes or unti fork tender. Remove chicken to platter; keep warm. To make sauce, scrape baking pan; pour pan drippings into 2 qt sautcpan. Stir in flour. Cook over medium high het, stirring occasionally, until bubbly, about 1 minute. Reduce heat to medium. Stir in sour cream and pepper. continue cooking, stirring occasionally, until heated through. If needed, add milk unti desired consistency is reached. Serve sauce over chicken and onions. Sprinkle with chives. Source: Land O Lakes ----- 12/05 10:20 am : My very best to you, Lisa PRODIGY(R) interactive personal service 12/10/92 6:32 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/05 12:03 PM TO: ALL FROM: LISA HLAVATY (FDGN81A) SUBJECT: R-MM-STICKY CHICKEN ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: Sticky Chicken Categories: Main dish, Poultry Servings: 4 -------------------LISA HLAVATY FDGN81A------------------- 8 Half chicken breasts w/bone 12 oz Jar apricot preserves 8 oz French or russian dressing 1 Env. onion soup mix Place chicken in pan that just fits the breasts without too much overlapping. Mix other ingredients together well and pour evenly over chicken. Bake in 325 oven for 1 hour. Check after 45 minutes, if chicken is getting too brown, place foil tent over it for last 15 minutes. Serve with rice. ----- 12/05 11:01 am : My very best to you, Lisa PRODIGY(R) interactive personal service 12/10/92 6:33 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/03 2:45 PM TO: ALL FROM: LISA HLAVATY (FDGN81A) SUBJECT: R-MM-STROGANOFF BUND ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: Stroganoff Bundles Categories: Main dish, Ground beef Servings: 6 -Lisa Hlavaty Fdgn81a 1 1/4 lb Ground beef 1 md Green pepper, chopped 1 md Onion, chopped 1 md Carrot, shredded 8 oz Sour cream 2 ts Flour 1 ts Worcestershire sauce 1/8 ts Garlic salt 1/2 Of a 17 1/4 oz package Frozen puff pastry, 1 sheet Thawed 1 7 1/2 oz. can semi condensed Cream of mushroom soup In a skillet cook beef, green pepper, onion, and carrot till meat is brown and onion is tender; drain off fat. Combine 1/2 cup of the sour cream, flour, worcestershire sauce, and garlic salt. Stir into meat mixture. Roll puff pastry into an 18x12 inch rectangle.Cut into six 6-inch squares. Spoon about 1/6 of the filling into the center of each square. Moisten edges of squares. Fold all 4 corners of each square to center. Seal edges by crimping. Place in an ungreased shallow baking pan. Bake in a 375 oven about 25 minutes or till golden. Meanwhile, make the sauce. Combine the soup and remaining sour cream. Heat through over low heat. Spoon sauce over bundles. Source: Cooking For Friends ----- 12/03 12:38 pm : My very best to you, Lisa PRODIGY(R) interactive personal service 12/10/92 6:36 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/06 3:26 PM TO: ALL FROM: LISA CRAWLEY (TSPN00B) SUBJECT: R-MM:HANNUKAH CANDLE Hello to all! I thought this might interest some of you for your table this holiday season! ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: Channukah Candle Salad Categories: Jewish, Salads Servings: 4 -------------------LISA CRAWLEY TSPN00B------------------- 2 Bananas 4 Slices canned pineapple 4 Orange gumdrops 4 Strips green pepper Lettuce Mayonnaise -------------------------VARIATION------------------------- 2 Red apples -----------------------VARIATION #2----------------------- Asparagus tips Lettuce Carrots Water cress Olives Radishes Parsley French dressing Cut bananas in half and remove tips. Stand upright in pineapple centers. Top with gumdrop to represent flame. Pour a little mayo. from tip of each candle to represent melted wax. Arrange strip of pepper for handle, making a loop fastened into pineapple at base of candle. VARIATION: Cut red apples in 2 without paring and remove cores. Set a half banana into center to represent candle, top with gumdrop and pour mayonnaise down side of candle. VARIATION #2: Use canned asparagus tips for candles. Arrange flat on a flattened lettuce leaf or finely shredded lettuce. Make tips of carrot to represent flame, garnish with water cress, olives, radishes, and parsley. Serve with French dressing. Serve PRODIGY(R) interactive personal service 12/10/92 6:36 PM individually or arrange on a long platter. ----- Happy Holiday Season! RSVP: Recipes Shared Very Proudly! Lisa/aka Teaspoon/Cedar Rapids, IA. PRODIGY(R) interactive personal service 12/10/92 6:36 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/05 6:44 PM TO: ALL FROM: LISA CRAWLEY (TSPN00B) SUBJECT: R-MM:HOWARD COSELL Anybody remember this one from last yr. ? I think I'll do it just for nibbling over the holidays! ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: Monday Night Snack Cake or Howard Cosell Beer Categories: Appetizers Servings: 10 -------------------LISA CRAWLEY TSPN00B------------------- -A BIG MOUTHFUL 1 lb Ham; diced; cooked 1 lb Brick Cheese; diced 1 lb Bacon; raw, diced 1 bn Green onions; chop;inc tops 1 ts Salt 12 Eggs 2 1/2 c Flour Dice and chop first four ingred.; set aside. In lg. mixing bowl, add the eggs and salt, beat well. Gradually add flour and stir in rest of chopped ingred. Pour into well-greased and floured 10" tube pan. Bake at 325 for 1 1/2 hrs. Do not pour off foamy grease. Let stand 25 min. before removing from pan. May be sliced and served cold or cubed and picked for hors d'oerves while watching football and drinking beer. The answer to any hostess' prayers as nice snack to serve when guests are watching instant replays and have no time between games to sit down to eat a hot snack. NOTE: Half recipe makes sm. Bundt pan size snack. Serves 10 generously and 20 as hor d'oeurves. ----- RSVP: Recipes Shared Very Proudly! Lisa/aka Teaspoon/Cedar Rapids, IA. PRODIGY(R) interactive personal service 12/10/92 6:37 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/09 5:23 PM TO: ALL FROM: LISA HLAVATY (FDGN81A) SUBJECT: R-ROAST W/HORSERADIS ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: Roasted Beef with Horseradish Cream Categories: Main dish, Meats Servings: 7 -------------------LISA HLAVATY FDGN81A------------------- 1/4 c Vegetable oil 2 tb Cider vinegar 1 ts Salt 1 ts Pepper 1 tb Prepared horseradish 1 ts Garlic;minced 1/4 c Chopped fresh parsley 3 1/2 lb Beef chuck roast ---------------------HORSERADISH CREAM--------------------- 1/2 c Dairy sour cream 1/2 c Mayonnaise 1/4 ts Salt 1/4 ts Pepper 1 tb Prepared horseradish 1 ts Lemon juice 1 ts Dijon mustard 1/4 c Fresh parsley In dutch oven stir together all marinade ingredients except parsley and roast; stir in parsley. Place roast in marinade; turn to coat all sides with marinade. Cover; refrigerate overnight. Heat oven to 350. Bake roast in marinade for 1 1/2 to 2 hours or unti roast is fork tender. Meanwhile, in small bowl stir together all horseradish cream ingredients except parsley. Stir in parsley. Cover, refrigerate unti ready to serve. serve over carved roast. Source: Land O Lakes ----- 12/09 04:33 pm : My very best to you, Lisa PRODIGY(R) interactive personal service 12/10/92 6:38 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/08 3:43 PM TO: LISA HLAVATY (FDGN81A) FROM: IRWIN SOLOMON (JJGF65A) SUBJECT: ZOOOP 4 PRINCESS ---------- Recipe via Meal-Master (tm) v7.02 Title: Red Cabbage Soup I.E.S.JJGF65A Categories: Soups, Cabbage Servings: 6 ------------------------------PHILLY.INQUIRER--------------- --------------- 6 c Beef stock 3 tb Honey 2 lb Red cabbage,shredded 1/2 c Raisins 3 Cooking apples diced 1 c Plain yogurt 1 Large onion,coarsely chopped Chopped parsley 1/4 c Cider vinegar In a 5 quart soup pot,combine the stock,cabbage,apples and onion.Bring to a boil:reduce heat,cover and simmer 30 minutes. Stir in vinegar,honey,and raisins.Cook 10 minutes more.Serve hot,topping each serving with a dollop of yogurt and sprinkling of parsley.Makes 6 to 8 servings........ ----- Your Link To The Philly.Inquirer Irwin E. JJGF65A 12/08/92 03:37 pm