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MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pace Fajitas Categories: Mexican, Main dish, Meats, Kooknet Yield: 6 servings 1 1/2 lb Sirloin Steak 1 c Pace Picante Sauce 1/4 c Vegetable oil 1 ts Lemon juice ds Garlic powder 8 ea Flour tortillas, heated Tomato, chopped Onion, chopped = GUACAMOLE (Recipe Below) = 1 lg Avacado, mashed 1 ts Lemon juice 2 tb Picante sauce 1/4 ts Salt =============================== DIRECTIONS =============================== 1. Tenderize sirloin and place in a plastic bag. 2. Combine Picante sauce, oil, lemon juice, pepper and garlic powder; pour into bag and fasten securely. 3. Refrigerate a minimum of 3 hours or up to 24 hours; turn several times. 4. Drain meat; reserving the marinade. 5. Place meat over hot coals or on rack of broiler pan, cook 10 to 12 minutes on each side until done, basting frequently with marindade. 6. Remove from grill or broiler pan; slice meat, gracamole, tomato, onion and additional Pace Picante sauce wrapped in tortilla. =============================== GUACAMOLE ================================ 1. Prepare avacodo, peeled, seeded and mashed. 2. Add lemon juice, Picante sauce and salt to avacado and combine well. From Bob Hogan, LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Baily's Irish Cream Categories: Beverages, Kooknet Yield: 1 servings 1 c Whiskey 14 oz Sweetened, condensed milk 1 c Half & half or whipping Cream 4 Eggs 1/2 c Chocolate syrup 2 ts Instant coffee 3 ts Vanilla 1 pk Sweet & low Put all ingredients in blender and blend until well mixed 1 to 2 minutes. (DO NOT FORGET TO ADD THE SWEET & LOW) Refrigerate! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Acorn Muffins Categories: Muffins, Kooknet Yield: 12 muffins 1 c Acorn Meal 1 c Whole Wheat Pastry Flour 1 c Cake Flour 4 ts Baking Powder 3/4 ts Salt 1/4 c Butter, softened 3/4 c Honey 1 c Milk 2 lg Eggs : Sift all dry ingredients together. Sift again and set aside. : Cream butter and honey well. Mix eggs and milk in with the creamed butter and honey mixture. : Pour wet ingredients into dry ingredients and stir just until moistened. : Spoon into prepared muffin tins about 3/4 full. : Bake in preheated 400 degree oven for 20 minutes or until done. : * Makes 12 regular size muffins. From Elaine Poncelet, KOOK-NET Hub:Vision Dimension, Gerald, MO, (314) 764-8406 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken with Corn and Tomatoes Categories: Main dish, Poultry, Vegetables, Low-cal, Kooknet Yield: 4 servings 4 ea Chicken breasts, skinned 1 cn Campbells Golden Corn Soup 8 oz Stewed tomatoes, cut up 1 ts Chili powder 1/4 ts Garlic powder Rice for four people ================================= DIRECTIONS ============================= 1. In a skillet over medium-high heat, add 1 tablespoon hot oil. 2. Cook chicken 10 minutes or until browned. Remove from heat, set aside and spoon off fat. 3. Stir in remaining ingredients and heat to boiling. 4. Return the chicken breasts to skillet; reduce heat to low. 5. Cover; simmer 5 minutes or until chicken is no longer pink. 6. Serve over rice, if desired. Note: I tried this stuff 2 weeks ago and thought it was really great. My darlin' "lung plumber" prepared this for me. It's simple and quick. She got the recipe off a can of Campbell's Golden Corn Soup. But, you can use creamed corn and it's just as good. You could even add some red and green bell peppers to it also. Jeeez, there's so much you can do to this recipe that it's pathetic. From Bob Hogan, LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Kettle Goulash Categories: Main dish, Soups, Kooknet Yield: 6 servings 4 tb Bacon fat 5 lg Onions; coarsly chopped 2 lg Green peppers; chopped 3 ea Garlic clove; minced 1 1/2 tb Hungarian Paprika 3 lb Stewing beef; in 1" cubes Pepper; to taste Salt; to taste 6 oz Tomato paste 1 x Sour cream; at room temp. Preheat oven to 325°F. Heat fat in a deep heavy pot. Cook the onions, peppers, and garlic until onions are transparent, then add the paprika. Add beef and remaining ingredients, except sour cream. Stir well to combine. Simmer in preheated oven for 1 1/2 to 2 hours or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream on top of each serving. Posted by Bob Hogan, Co-Moderator I-Link Cuisine and maniac who runs.. LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Picnic Burritos Categories: Mexican, Kooknet Yield: 6 servings 1/2 c Mayonnaise, low-fat 2 ts Taco seasoning mix 6 ea Flour tortilla (8" type) 2 oz Shredded cheese, low-fat -- 1/2 cup 1/2 lb Thinly sliced cooked turkey 1 lg Tomato, thinly sliced Leaf lettuce ============================== DIRECTIONS ================================ Mix mayonnaise and seasoning mix; spread on each tortilla; sprinkle with cheese. Layer with turkey, tomato and lettuce, leaving about 2 iches at one side covered with mayonnaise mixture only. Beginning at side layered with turkey, roll up each tortilla. To serve immediately, cut in half. Or, securely wrap uncut burritos with plastic wrap and refrigerate up to 2 hours; cut in half. NUTRITIONAL INFORMATION PER SERVING (1 Serving): Calories 280, Protein 12g, Carbohydrates 29g, Fat 13g, Cholesterol 35mg, Sodium, 840 mg, Potassium 230 mg, Protein 18%, Vitamin A 8%, Vitamin C 6%, Thiamin 12%, Riboflavin 10%, Niacin 18%, Calcium 8%, Iron 12% Source: Betty Crockers Mexican, Fast and Flavorful Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Beef Burritos Categories: Mexican, Main dish, Kooknet Yield: 8 servings 2 c Shredded cooked beef 1 c Canned refried beans 8 ea Flour tortillas (10" dia) -- warmed 2 c Shredded lettuce 1 1/2 c Tomatoes, chopped (2 cups) 4 oz Shredded cheddar cheese -- (1 cup) ============================== DIRECTIONS ================================ Heat beef and beans separately until hot. Spoon about 1/4 cup of the beef onto center of each tortilla. Spoon about 2 tablespoons of the beans onto heef. Top with 1/4 cup of the lettuce and about 2 tablespoons each of the tomatoes and cheese. Fold bottom end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. NUTRITIONAL INFORMATION (1 Serving): Calories 385, Protein 21g, Carbohydrate 44g, Fat 14g, Cholesterol 50mg, Sodium 500mg, Potassium 460mg, Protein 32%, Vitamin A 8%, Vitamin C 6%, Thiamin 20%, Riboflavin 18%, Niacin 22%, Calcium 14%, Iron 24% Source: Betty Crockers Mexican Fast and Easy Cookbook Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Baked Chimichangas Categories: Mexican, Main dish, Kooknet Yield: 8 servings 1 lb Ground beef 1/4 c Onion, finely chopped 1 tb Red wine vinegar 1 ts Ground red chilies 1/4 ts Ground cinnamon 1/8 ts Ground cloves 4 oz Chopped green chilies; -- undrained 3/4 c Tomato, chopped 8 ea Flour tortillas (10" dia), -- warmed 1 ea Egg, beaten 2 ts Margarine or butter, soft Salsa =============================== DIRECTIONS =============================== Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in vinegar, ground red chilies, cinnamon, cloves, green chilies and tomato. Heat to boiling; reduce heat. Simmer uncovered 20 minutes, stirring occasionally. Heat oven to 500°F. Spoon about 1/2 cup of the beef mixture onto center of each tortilla. Fold bottom end of tortilla up about 1 inch over beef mixture; flod right and left sides over folded end, overlapping. Fold remaining end down; brush edges with egg to seal. Brush each chimichanga with margarine. Place seam sides down in ungreased jelly roll pan, 15 1/2x10 1/2x 1 inch. Bake uncovered 8 to 10 minutes or until tortillas begin to brown and filling is hot. Serve with salsa. NUTRITIONAL INFORMATION (1 Serving): Calories 370, Protein 15g, Carbohydrate 39g, Fat 17g, Cholesterol 65mg, Sodium 490mg, Potassium 270mg, Protein 22%, Vitamin A 8%, Vitamin C 10%, Thiamin 18%, Riboflavin 16%, Calcium 4%, Iron 20%. Source: Betty Crockers Mexican Fast and Flavorful Book Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Spicy Tortilla Chips Categories: Mexican, Appetizers, Kooknet Yield: 8 dozen 2 tb Margarine or butter, melted 1 ts Spicy chili powder 8 ea Corn or flour tortillas -- 8" in diameter =============================== DIRECTIONS =============================== Preheat oven to 400°F. Mix margarine or butter and chili powder; brush on one side of each tortilla. Cut each tortilla into 12 wedges. Place margarine or butter side up in ungreased jelly roll/casserole/ pizza pan. Bake uncovered 8 to 10 minutes or until crisp and golden brown; cool. Note: Tortillas will continue to crisp as they cool. NUTRITIONAL INFORMATION (7 chips): Calories 85, Protein 2g, Carbohydrates 12g, Fat 3g, Cholesterol 0mg, Sodium 70mg, Potassium 50mg, Protein 2%, Vitamin A 2%, Vitamin C *, Thiamine 2%, Riboflavin 2%, Niacin 2 %, Calcium 6%, Iron 2% Source: Betty Crocker Fast and Flavorful Cookbook Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Huevos Rancheros Kooknet Categories: Mexican, Breakfast, Main dish, Kooknet Yield: 6 servings 1/2 lb Chorizo sausage 1/4 c Vegetable oil 6 ea Corn tortillas (6" diameter) 1 1/4 c Salsa 12 lg Eggs, fried 3 oz Cheddar cheese, shredded -- about 3/4 cup =============================== DIRECTIONS =============================== Cook saussage in 8-inch skillet, stirring occasionally, until no longer pink; drain and remove from skillet. In same skillet, heat 1/8 inch oil over medium heat just until hot. Cook tortillas, one at a time, in oil about 1 minute or until crisp; drain. Heat salsa until hot. Sread each tortilla with 1 tablespoon of the salsa to soften. Top each with scant tablespoon salsa, 1/4 cup of the sausage, another tablespoon of the salsa and 2 tablespoons of the cheese. Source: Betty Crockers Mexican Fast and Easy Cookbook Posted by Bob Hogan MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sephardic-Style Date Haroset Categories: Cyberealm, Kooknet, Jewish Yield: 2 cups 1 lb Pitted dates, chopped 1 1/2 c Warm water 2 -4 Tbsp sweet read Pesach .wine (optional) 1/2 - 1 tsp ground cinnamon 1/2 - 1 cup finely chopped wal- .nuts and/or almonds If desired you can substitute dark raised for up to half the dates. Put the dates and water into a medium sized saucepan and let them soak for 1 hour. Then bring them to a boil over high heat. Lower the heat, cover, and simmer for 30-60 minutes, or until they are very soft and form a paste. During the cooking period, stir the dates often, and mash then with a spoon to help break them down. To smooth out the paste, press it through a sieve, colander, or food mill, or puree it in a food processor. If the puree is too thin and does not have a rich date taste, return it to the saucepan and simmer it down to the desired consistency, keeping in mnd that it will thicken slightly more as it cools. Let the date paste cool to room temperature. Stir in the desired amounts of wine and cinnamon. Stir in the nuts and/or sprinkle them on top. Sotre the paste in the refrigerator, tightly covered, for up to 2 weeks. For the best flavor, let it come to room temperature before serving. Authors note: This type of haroset is used by many different groups of Sephardim -- North Africans, Iraqis, Iranians, and Afghans, among others. It is always based on a paste made from cooked dates, sometimes with raisins. Chopped walnuts and/or almonds are also often included, either mixed into the paste or spinkled on top. Some Sephardim thin out the date paste with red wine, and flavor it with cinnamon. Others make the paste thick enough to be formed into small balls. Occasionally, the balls are coated with edible, dried rose petals. Iraqi Jews ofen use more water and no additional ingredients, to produce a thin, date syrup, rather than a paste. Source: The Jewish Holiday Cookbook, Gloria Kaufer Greene, author Typed in MM format by Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Huevos Haminados Categories: Cyberealm, Kooknet, Jewish Yield: 12 servings About 12 raw eggs in shells Water Skins from several onions 1/4 c Oil, approximately Put the eggs in one layer of a large pot, and cover them with several inches of cool water. If desired, add the onion skins to the water to tint the shells brown and subtly flavor the eggs. (Onion skins are not necessary to tint the egg albumen brown. This happens because of the long cooking.) Pour the oil on top of the water; it helps keep the water from evaporating during the extended cooking process. Slowly bring the water to a boil over medium-high heat; then cover the pot tightly and lower the heat so the eggs simmer very gently. Simmer them on top of the stove, or place the pot in a 225F oven, and cook for at least 8 hours or overnight. Serve the eggs warm, at room temperature, or chilled. They may be reheated by boiling them for 3-5 minutes. AUTHOR'S NOTE: These special hard-cooked eggs are a must at just about all Sephardic holiday celebrations and other functions, including funerals and the Sahbbat dairy brunch known as Desayuno. The eggs are simmered on the stove or in the oven for at least 8 hours, which turns the albumen brown, darkens the yolk slightly, and gives the entire egg a creamy texture and deliciously rich, lemon flavor. Sometimes, the eggs are cooked with onion skins, so that the shells take on a warm, brown hue. During Pesach, huevos haminados are on most Sphardic Seder tables. Before eating them, some familys use the unshelled eggs for a friendly competition. Each Seder guest taps his or her egg against those of the other participants, until only one egg with an uncracked shell remains -- and the owner is declared " the winner". The eggs are then served with Bimuelos De Massa, as the first course of dinner. Source: The Jewish Holiday Cookbook, Gloria Kaufer Greene, author Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pescado Con Agristada Categories: Cyberealm, Kooknet, Jewish Yield: 8 servings MMMMM------------------POACHING LIQUID AND FISH----------------------- 1 1/2 c Water 2 tb Oil Juice of 1/2 medium sized .lemon (reserve the other .half for the sauce) 2 tb Chopped parsley leaves 1/2 ts Salt 2 lb Skinless fish filets, such .as halibut, salmon, floun- .der, cod, stiped bass, sea .trout, etc., cut into .serving sized pieces MMMMM-----------------------FOR THE SAUCE---------------------------- 2 lg Eggs, well beaten Juice of the remaining 1/2 lemon 1 tb Matzoh cake meal 3 tb Water, approximately To poach the fish, combine the water, lemon juice, parsley, salt and pepper in a large deep skillet. Add the fish fillets, in one layer if possible. Bring the liquid to a boil, then lower the heat and cover the skillet. Simmer the fish for 5-10 minutes, or until it is just cooked through but not falling apart. (If the fillets are thick, carefully turn them once during the poaching). Use a slotted spoon to transfer the fish to a deep serving dish. Reserve the broth. For the sauce, beat the eggs and lemon juice together in a medium bowl. In a small bowl, mix the cake meal and water to make a creamy paste. Stir the paste into the egg-lemon mixture. Then gradually stir in about 1/2 cup of the hot fish broth. Stirring constantly, add all the egg-lemon mixture back into the hot fish broth and stir over low heat until the sauce has thickened. Adjust the seasoning, if necessary. pour the sauce over the fish. Serve hot or, as is more customary, refrigerate the fish and the sauce and serve them chilled. AUTHOR'S NOTE: Among the Sephardim from Turkey and Greece, this is the traditional fish course for the Seder dinner on "la prima noche de Pesach" -- the first night of Pesach. It is also served on Shabbat. Agristada is the Judeo-Spanish term for a lemony yellow sauce thickened with eggs, called avgolemono in Greek. As with many other Sephardic fish dishes, this one may be made ahead and chilled before serving, making it particularily convenient for a Seder meal. Source: The Jewish Holiday Cookbook, Gloria Kaufer Greene, Author Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bimuelos De Massa Categories: Cyberealm, Kooknet, Jewish Yield: 15 2"pancakes 4 lg Eggs 1 c Water 1/2 ts Salt 1 c Regular or whole wheat .matzoh meal Oil for frying In a medium sized bowl, use a fork to mix the eggs, water and salt together. Stir in the matzoh meal. Let the mixture stand for about 10 minutes to thicken slightly. In a large skillet, over medium high heat, heat the oil that is about 1/8 inch deep. Spoon generous tablespoons of the batter into the oil. Fry the pancakes until they are golden brown on both sides. AUTHOR'S NOTE: These Sephardic pancakes are virtually identical to the more familiar Ashkenazic matzo meal latkes. Some Sephardim include them as part of the Seder meal. Other prefer to serve them for breakfast, accompanied by sugar, yogurt, and possibly, arrope -- a thick syrup made from raisins, that is also used as haroset in some households. Sometime Pesach bimuelos are made from matzoh farfel or crumbled matzos, which are soaked in water to soften them. VARIATIONS: 1. For fluffy bimuelos, separate the eggs. In a medium size bowl, combine the egg yolks, water and salt. Stir in the meal. In another bowl, use an electric mixer to beat the egg whites until they are stiff but not dry. Mix the beaten egg whites with the matzoh meal mixture. Use about 3 tablespoons for each pancake. Source: The Jewish Holiday Cookbook, Gloria Kaufer Greene, Author Typed in MM format by Linda Fields, Cyberealm BBS, 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Apio Categories: Cyberealm, Kooknet, Jewish Yield: 4 -6servings MMMMM---------------------FOR THE MAIN DISH-------------------------- 3/4 c Water 1 tb Olive or vegetable oil 2 tb Fresh squeezed lemon juice 1 tb Sugar or to taste 1/2 ts Salt 3 md Carrots, cut into 1/4" thick .slices, about 1 1/2 cups 1 lg Celeriac, peeled, cut .cross-wise into 3/8" slices .and each slice cut into .quarters MMMMM------------------THICKENER FOR THE SAUCE----------------------- MMMMM--------------------------OPTIONAL------------------------------- 1 tb Potato starch 1 -2 Tb cold water In a medium saucepan, combine the 3/4 cup water, oil, lemon juice, sugar and salt. Bring to a boil over high heat. Stir in the carrots. Cover the pan and lower the heat. Simmer the carrots for 3 minutes. Then gently stir in the celeriac so that all the pieces are coated with the sauce. Cover the pan and simmer the vegetables together for about 10-12 minutes longer, or until they are just tender. If a thicker sauce is desired, combine the potato starch and cold water until well combined and stir the paste into the hot sauce. Continue to heat and stir the vegetables until the sauce thickens and simmers. Remove from the heat, serve hot, at room temperature or chilled. AUTHOR'S NOTE: This is a traditional dish that Sephardic Jews, particularly those from Turkey or Greece, serve on the first night of Pesach. Like most Sephardic vegetable dishes, it can be served hot as a side dish or chilled (or at room temperature) as a salad or first course. The recipe features celeriac, which is also known as "celery knob", or "celery root". This gnarled root vegetable smells and tastes a bit like its cousin, stalk celery; however, the flesh is a creamy white color, its texture is smooth, not stringy, and the flavor is more subtle than stalk celery. Celeriac should be peeled and cut up just before cooking, as it may darken from exposure to the air. Source: The Jewish Holiday Cookbook, Gloria Kaufer Greene, author Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Grilled Shark with Barbecue Sauce Categories: Fish, Kooknet Yield: 6 servings 2 lb Shark steaks -or other firm-fleshed fish 2 tb Butter 1/3 c Chopped onion 1 Clove garlic; minced 1/2 c Water 1/4 c Vinegar 2 tb Brown sugar 1 ts Worcestershire sauce 1/2 c Catsup Rinse shark with cold water; pat dry with paper towels. Set aside. In medium saucepan, melt butter. Add onion and garlic; saute until tender but not browned. Stir in remaining ingredients. Bring to boil, stirring frequently. Reduce heat and simmer for 10-15 minutes until sauce is thickened. Remove from heat. Baste shark with sauce. Place on well-greased grate 4-5 inches from hot coals and cook 4-5 minutes. Baste and turn; cook an additional 4-5 minutes, or until shark flakes when tested with a fork. Makes 6 servings. NOTE: Shark may be broiled on a well-greased broiler pan 5-6 inches from source of heat. Follow grilling times and directions. A West Coast Fisheries Development Foundation recipe. Posted by Bob Hogan, head chef at MBOTVM BBS, Wichita KA and participant at Kooknet, 316-554-0005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sheftalia (Barbeque Sausages) Categories: Meats, Barbeque, Kooknet Yield: 50 servings Karen Mintzias 500 g Finely ground fatty pork 500 g Finely ground veal or lamb 1 lg Onion; finely chopped -or- grated 1/2 c Finely chopped parsley 2 ts Salt 250 g Panna (caul fat from pig) Combine pork with veal or lamb, onion, parsley, salt and a generous grinding of black pepper. Dip panna into a bowl of warm water for a minute or two, remove and carefully open out a piece at a time, laying it out flat on work surface. Cut with kitchen scissors into pieces about 10 cm (4 inches) square. Take a good tablespoon of meat mixture and shape into a thick sausage about 5 cm (2 inches) long. Place towards one edge of piece of panna, fold end and sides over meat and roll up firmly. Repeat with remaining ingredients. Thread sausages on flat sword-like skewers, leaving space between them. Number on each skewer depends on their length. Cook over glowing charcoal, turning frequently. Do not place too close to heat as sheftalia must cook fairly slowly so that the inside is well cooked and the outside nicely browned without being burnt. The panna melts during cooking, keeping the meat moist and adding flavour. Excessive flaring of fire can be controlled by a sprinkle of water on the coals. Serve sheftalia as an appetizer or a main course. Source: The Complete Middle East Cookbook, by Tess Mallos Typed for you by Karen Mintzias Posted by Bob Hogan, head chef at MBOTVM BBS, Wichita KA and participant at Kooknet, 316-554-0005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Barbequed Chicken Appetizers Categories: Cyberealm, Appetizers, Snacks, Kooknet Yield: 4 servings 1 lg Boneles Chickenbreast 1 Green Pepper, cut in strips 1 md Onion, cut in thick strips 1/2 c Catsup 1 tb Mustard 1 tb Brown Sugar 1 tb Vinegar 1/4 ts Garlic powder 2 ds Hot Pepper Sauce 1. Cut chickenbreast into 16 chunks and place in a microwave dish. 2. Scatter pepper and onion strips on top of chicken. 3. Combine remaining ingridients in a small bowl and pour over the chicken and vegetables. 4. Cover and microwave on 70 %power for 7 minutes or until chicken is white and tender. 5. Serve with toothpicks. From "366 Low Fat Brand Name recipes" Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Taco Dip on a platter Categories: Cyberealm, Dips, Kooknet Yield: 8 servings 6 oz Kraft Philadelphia Fat Free Cream Cheese 1/2 c No Fat Sour Cream 2 ts Chili Powder 1 ts Ground cumin 1/2 ts Cayenne Pepper 1/2 c Chunky Salsa 2 c Shredded Lettuce 2 oz Kraft Healthy Favorites Cheddar Cheeese, shredded 1/2 c Diced Tomatoes 1/2 c Sliced Scallions Reduced fat tortilla chips 1. Combine cream cheese, sour cream, chili powder, cumin and cayenne pepper in a large bowl; mix until well blended. 2. Spread on a 10 - inch serving platter. 3. Top with salsa, lettuce, shredded cheese, tomatoes and scallions. 4. Serve with reduced fat tortilla chips. From "366 Low-Fat-Brand-Name Recipes" Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Tomato Florentine Soup with Shrimp Categories: Soups, Fish, Kooknet Yield: 8 servings 1 1/2 oz Butter 2 ts Garlic, chopped 1 ts Thyme 1 ts Basil 1 ts Dill 2 ts Chicken base 1/2 ts Sugar 1 ts Pepper, fresh ground 1 ea Onion, small, diced 8 oz Tomatoes, crushed 8 oz Tomatoes, diced 2 tb Tomato paste 8 oz V-8 juice 4 tb White wine 5 oz Fresh spinach, chopped 12 oz Heavy cream 1 ea Roux (whisk 3 oz butter and 3 oz flour in saute pan Until thickened) 1 c Water (optional) 1 1/2 lb Bay shrimp, boiled Saute together butter, garlic, thyme, basil, dill, chicken base, sugar, pepper and onion until onion becomes translucent. Add crushed and diced tomatoes, tomato paste, V-8 juice, white wine, spinach and cream; bring to a simmer. Whisk in roux and simmer for 20 more minutes. Add water, if desired, and shrimp. Serve immediately. From the Atlantic Sea Grill in Tulsa, Oklahoma; typed by Loren Martin, KookNet participant from Big Cabin, Oklahoma. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: 100% Whole Wheat Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 tb Yeast 3 c Whole wheat flour 1/2 tb Salt 3/8 c Gluten 1 tb Oil 1 tb Sugar 1 5/8 c Water All ingredients should be at room temperature before starting. Add ingredients to the pan in the order listed. Set baking control to medium. Select white bread. Press start. ~-- from Sylvia Steiger Posted by Joel Erlich, Kooknet Conference participant MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: 8-Grain Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 pk Active dry yeast 1 1/2 c Bread flour 1 1/2 c King Arthur 8 grain flour 1 tb Sugar 1/8 c Corn oil 1 ts Salt 3/4 c Warm milk 1/4 c Warm water All ingreadients but the milk and water should be at room temp before starting. Add ingredients to the pan in the order listed. Select Whole Wheat Bread. Press Start. Posted by Joel Erlich, Kooknet Conference Participant MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Whole Wheat Multi-Seed Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 pk Active dry yeast 3 tb Gluten 1 ts Dough enhancer 1 ts Diastatic malt 1 tb Sesame seeds 1 tb Poppy seeds 3 tb Cracked wheat berries 1/4 c Millet 1/4 c Sunflower seeds 3 1/2 c Whole wheat flour 1 ts Salt 2 tb Corn oil 1 tb Molasses 2 tb Honey 1 1/2 c Apple juice All ingredients should be at room temp or slightly higher before starting Add ingredients to the pan in the order listed Select Whole Wheat Bread Press start. From Joel Erlich, Kook-Net Conference Participant MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Whole Wheat Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 pk Active dry yeast 2 1/2 c Whole wheat flour 1 c Bread flour 1 tb Sugar 1 ts Salt 2 tb Butter 3 tb Nonfat dry milk 1 1/2 c Warm water All ingredients should be at room temp before starting. Add ingredients in the order listed. Select White Bread Press start. From Joel Erlich, Kook-Net Conference participant MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Whole Wheat Carrot Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 1/2 ts Active dry yeast 1 1/3 c Bread flour 2/3 c Whole wheat flour 1 ts Orange zest 1 1/2 ts Dill weed 1 ts Salt 1/2 ts Mustard 1/2 c Cottage cheese 2 tb Honey 2 tb Corn oil 1 c Carrot, grated All ingredients should be at room temp before starting. Add ingredients in the order listed. Select White bread Press start. The dough will seem excessively dry. Do not add liquid until near the end of the first kneading so that liquid can be extracted from the vegetables. The dough should be soft, rounded and slightly tacky at that point. If it is not, add additional liquid one tablespoon at a time until it is. From Dorothy Thompson. Posted by Joel Erlich, Kook-Net conference participant. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Whole Wheat Apple Raisin Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 ts Active dry yeast 1 1/8 c Whole wheat flour 1 1/8 c Bread flour 1 tb Dry milk powder 1 tb Butter 1/2 ts Cinnamon, ground 1/4 c Applesauce 1 ts Salt 2/3 c Warm water 1/4 c Raisins All ingredients should be at room temp before starting. Add all the ingredients but the raisins in order listed. Select white bread or sweet bread. Press start. Add the raisins just before the end of the final kneading. ~--Don Fifield Posted by Joel Erlich, Kook-Net conference participant MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Whole Wheat Peanut Sesame Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 ts Active dry yeast 2 1/2 c Whole wheat flour 1 tb Dry milk powder 1 tb Butter 14 c Peanut butter 2 tb Sesame seeds 1 ts Salt 1 c Warm water All ingredients except the water should be at room temp before starting. Add ingredients to pan in order listed. Select Whole Wheat Bread Press start. ===Don Fifield Posted by Joel Erlich, Kook-Net Conference participant MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Whole Wheat Yogurt Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 ts Active dry yeast 2 1/4 c Whole wheat flour 1 tb Dry milk powder 1 tb Butter 1 tb Sugar 2 tb Sesame seeds 1 ts Salt 1/2 c Plain yogurt 1/2 c Warm water All ingredients except the water should be at room temp before starting. Add ingredients to the pan in the order listed. Select Whole Wheat Bread. Press start. ~-Don Fifield Posted by Joel Erlich, Kook-Net conference participant MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Wheat Wheat Wheat Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 pk Yeast 2 1/2 c Bread flour 1 1/4 c Whole wheat flour 1/2 c Wheat germ 3 tb Honey 1 ts Salt 2 tb Corn oil 1/8 ts Ground ginger 12 oz Evaporated milk 1/2 c Cracked wheat 1/2 c Boiling water Place the cracked wheat in a bowl. Cover with the boiling water. Stir. Let stand until cool. Add the other ingredients to the pan in the order listed. Add the cracked wheat mixture. Select white bread. Press start. Posted by Joel Erlich, Kook-Net Conference participant MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Wheat and Honey Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 pk Yeast 3/4 c Whole wheat flour 2 1/2 c Bread flour 1 ts Salt 2 tb Honey 2 tb Butter 1 Egg 1 c Warm water 1 tb Warm water All ingredients shold be at room temp (except the water) before starting. Add ingredients to the pan in the order listed. Select white bread Press start Posted by Joel Erlich, Kook-Net conference participant. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Peanut-Peanut Butter Wheat Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 pk Yeast 3 c Whole wheat flour 1/4 c Dry milk 1 tb Corn oil 2 tb Honey 1/3 c Smooth peanut butter 3/4 c Peanuts, dry roasted&salted 1 Egg 1 c HOT water!! Add the ingredients to the pan in the order listed. Select whole wheat. Press start. Posted by Joel Erlich, Kook-Net conference participant. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Apple Oatmeal Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 1/2 ts Active dry yeast 1 1/2 c Bread flour 1 1/2 c Oats 1/3 ts Cinnamon 1 1/2 tb Honey 1/2 ts Salt 1/2 tb Corn oil 1 c Unsweetened applesauce 1/3 c Dried, diced apples All ingredients should be at room temp before starting. Add all ingredients except diced apples in order listed. Select white bread or sweet bread. Press start. Add the apples toward the end of the final kneading when the beep sounds. Posted by Joel Erlich, Kook-Net conference participant MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Banana Oatmeal Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 2 ts Active dry yeast 1 c Oats 2 c Bread flour 1 c Whole wheat flour 1 tb Butter 1 tb Dry milk powder 1/2 ts Cinnamon 1/4 ts Nutmeg 2 tb Honey 1 ts Salt 1 Egg 1/4 c Sour cream 2 c Sliced, ripe bananas All ingredients should be at room temp before starting. Add ingredients to the pan in the order listed. Select white bread. Press start. Remove the bread from the pan at the end of the baking cycle. Place bread on a cake rack for at least 1 hour before slicing. Posted by Joel Erlich, Kook-Net conference participant. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Oatmeal Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 pk Yeast 1 c Rolled oats 3 c Bread flour 1 tb Sugar 1 ts Salt 1 tb Sweet butter, softened 1 1/2 c Warm water Except for the water, all ingredients should be at room temp before starting. Process the rolled oats in a blender until fine. Add ingredients to the pan in the order listed. Select white bread. Press start. Posted by Joel Erlich, Kook-Net conference participant MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Oatmeal Wheat Herb Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 tb Active dry yeast 1 1/2 c Bread flour 1/2 c Gluten 1 c Whole wheat flour 1/2 c Quick cooking oatmeal 1 tb Sugar 3 tb Dry milk powder 1/4 c Honey 1 tb Olive oil 1/2 ts Salt 1 1/2 tb Marjoram 1 1/2 tb Chives 1 1/2 tb Basil 1 ts Thyme 9 oz Water All ingredients should be at room temp before starting. Add ingredients to the pan in the order listed. Select white bread. Press start. Posted by Joel Erlich, Kook-Net conference participant. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Simple White Oatmeal Bread ABM Categories: Cyberealm, Kooknet, Breads Yield: 1 loaf 1 tb Active dry yeast 3 c Bread flour 1/2 c Quick cooking oatmeal 1 tb Sugar 1/4 c Honey 3 tb Dry milk powder 1 tb Olive oil 1/2 ts Salt 9 oz Water All ingredients should be at room temp before starting. Add ingredients to the pan in the order listed. Select White Bread. Press start. ~- Brian J. White Posted by Joel Erlich, Kook-Net conference participant MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Water Bagels Categories: Kooknet, Breads, Jewish, Kohl, Cyberealm Yield: 20 servings 1 1/2 c Warm water 3 tb Sugar 1/2 ts Salt 1 pk Cake yeast 1 ga Water 4 1/2 c Flour Pour enough warm water in a large bowl. Dissolve yeast, then add sugar, salt and enough flour to make a soft dough. Knead for 10 minutes. Let rise for 15 minutes. Flatten on a floured surface and roll to 1 inch thick. Cut into strips 12 inches by 1 inch. Roll each strip to 1/2" thick and cut in half. Pinch ends together and seal to form a circle. Cover and let rise for 20 mintes. Preheat oven to 375F. Put a little salt and sugar into the gallon of water and bring to a boil. Boil 4 bagels at a time for 7 minutes per batch, turning over halfway through the cooking. Remove with slotted spoon, and plae on an ungreased baking sheet. Sprinkle with poppy seeds, garlic, coarse salt, or chopped dried onion if desired. Bake at 375F for 30 minutes. Source: The Joys of Jewish Cooking. Posted by Joyce Kohl, Kook-Net HUB, Scottsdale, AZ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Frozen Dough Bagels Categories: Kooknet, Breads, Cyberealm, Kohl, Jewish Yield: 10 bagels 1 pk Frozen bread dough 1 ga Boiling water 1 Egg yolk 1 tb Water Let the dough thaw overnight in the refrigerator. Cut the loar into 9-12 pieces. Roll into ropes and pinch the ends together to form a circle. Preheat the oven to 350F. Drop bagels into the boiling water, cooking one minute per side. Life out with a slotted spoon and place on a greased cookie sheet. Brush with a mixture of egg yolk and water. Bake for 30 minutes or until golden brown. Posted by Joyce Kohl, Kook-Net HUB, Improv BBS, Scottsdale, AZ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lox Categories: Kooknet, Cyberealm, Fish, Jewish Yield: 2 pounds + 2 1/2 lb Salmon fillets 2 tb Sugar 2 tb +2 tsp kosher salt 1 tb Hickory smoked salt Mix dry ingredients and rub over salmon. Put salmon in a double plastic bag and seal. Refrigerate. Turn over once a day for 5 days. Remove and dry with a paper towel. Posted by Joyce Kohl, Kook-Net HUB, Improv BBS Scottsdale, AZ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Amish Custard Pie Categories: Kooknet, Pies, Desserts Yield: 1 servings 1/3 c Sugar 2 ts Flour 1/2 ts Salt 3 Eggs 3 c Milk 1/4 ts Nutmeg 1 9" unbaked pie shell Combine sugar, flour, salt and eggs and mix until smooth. Heat milk to boiling point. Add 1 cup hot milk to egg mixture. Pour that into the remaining hot milk. Pour into unbaked pie shell. Sprinkle nutmeg over top. Bake at 350 degrees F. for 45-60 minutes. Source: The Best Of Amish Cooking by Phyllis Pellman Good Submitted by Michael Hatala, Prodigy Food & Wine Board Re-posted by: Lois Flack, CYBEREALM BBS - Kooknet, Watertown, NY (315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Million-Dollar Pound Cake Categories: Kohl, Cakes, Desserts, Kooknet Yield: 20 servings 3 c Sugar 1 lb Butter 6 Eggs 3/4 c Milk 4 c Flour 3/4 ts Baking powder 1 ts Vanilla 1 ts Lemon or almond extract Heat oven to 300 degrees. Cream the sugar and butter until fluffy. Add the eggs, one at a time, beating well after each. Add the milk and flour alternately to the creamed mixture. Fold in the baking powder, vanilla and extract. Pour into a greased and floured tube pan. Bake at 300 degrees for 1 hour and 40 minutes. Approximate values per serving: 403 calories, 20 g fat, 115 mg cholesterol, 50 g carbohydrates, 225 mg sodium, 45 percent calories from fat. The Arizona Republic - From Belinda Wilkins, Diamonds in the Desert Ozona (Texas) Women's League. 12-7-94 Typed by Joyce Kohl THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Spiced Pumpkin Fudge Categories: Candies, Kooknet, Kohl Yield: 36 servings 3 c Sugar 3/4 c Butter or margarine 1 cn Evaporated Milk (2/3 cup) 1/2 c Pumpkin (canned) 1 ts Pumpkin-pie spice 1 pk Butterscotch morsels (12oz) 7 oz Marshmallow creme 1 c Almonds; chopped, toasted 1 ts Vanilla extract In heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to boil, stirring constantly. Continue boiling over medium heat, stirrying constantly until mixture reaches 234 degrees on candy thermometer, about 10 minutes. Remove from heat; stir in butterscotch morsels. Add marshmallow creme, nuts and vanilla, mixing until well blended. Quickly pour into greased 13- by 9-inch baking pan, spreading just until even. Cool at room temperature; cut into squares. Store tightly wrapped in refrigerator. Yield: 3 pounds candy (36 servings) Approximate values per serving: 176 calories, 8 g fat, 12 mg cholesterol, 23 g carbohydrates, 52 mg sodium, 41 percent calories from fat From The Arizona Republic 12-7-94 (from Pat Nash) Typed by Joyce Kohl THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Low-Fat Apple Butter Categories: Low-fat, Low-cal, Kooknet, Kohl, Jelly/jam Yield: 40 servings 1 c Frozen apple juice (12 oz) 1/2 c Sweet red wine 4 lb Cooking apples 3/4 c Brown sugar - packed 1 c Apple brandy or cider 1 ts Ground cinnamon 1 ts Ground ginger 1/4 ts Ground cloves Peel and core the apples, then cut into fourths (about 3 quarts) Heat apple-juice concentrate, wine and apples to boiling in Dutch oven; reduce heat. Simmer uncovered about 1 hour, stirring occasionally, until apples are very soft. Mash with potato masher if necessary to remove all lumps. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered about 2 hours, stirring occasionally, until no liquid separates from pulp. Immediately pour mixture into hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour. Store in refrigerator up to 2 months. Makes about 5 half-pints butter (40 servings) Approximate values per serving: 58 calories, 0 g fat, 0 g cholesterol, 14 g carbohydrates, 3 mg sodium, 0 percent calories from fat. Typed by Joyce Kohl THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Homemade Mayonnaise from Bob Hogan Categories: Sauces, Kooknet Yield: 1 servings 1 Egg yolk 1/2 ts Salt 1/2 ts Dijon mustard -(or more to taste) 1 tb Lemon juice -=OR=- White Wine Vinegar 1 c Light olive oil; -=OR=- -peanut oil or vegetable oil Hot water QUICKLY BRING THE EGG to room temperature by setting it in a bowl of hot water for 2-or-3 minutes, or until the egg no longer feels chilled when held in your hand. Then separate out the yolk. Combine the egg yolk, salt, mustard and lemon juice or vinegar in a bowl; set the bowl on a folded towel to keep it from moving around. Briskly whisk the ingredients together until they are thoroughly blended; then begin adding the oil, drop by drop at first, then in gradually increasing amounts. When the oil is completely incorporated, taste the mayonnaise and add more salt or lemon juice or vinegar if desired. A very thick mayonnaise can be thinned by stirring in a spoonful or two of hot water until you get the consistency you want. Makes 1 1/2 Cups Posted by Bob Hogan, LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Blueberry-Banana Bread Categories: Breads, Kooknet Yield: 12 servings 2 c Bisquick 2/3 c Sugar 1/4 c Milk 1 c Blueberries, Fresh or Frozen (drained) 3/4 c Quick-Cooking Oats 1 c Ripe Banana, Mashed 2 lg Eggs 1. Preheat oven to 350 degrees. 2. Grease bottom of loaf pan. 3. Mix all ingredients except blueberries, in large bowl, until moistened. 4. Beat vigorously for 30 seconds. 5. Fold in blueberries, pour into pan. 6. Bake 44-55 minutes. (toothpick test) 7. Cool 10 minutes; run knife or spatula around sides to loosen. 8. Remove from loaf pan and cool completely before slicing. 9. Refrigerate remaining loaf. Provided by: Vicki Decou Posted by Bob Hogan,LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chicken Breasts Amaretto Categories: Poultry, Kooknet Yield: 4 servings 1/4 c Butter or margarine 1/3 c Chopped onions 1/3 c Chopped celery 4 c Bread crumbs or stuffing 1 cn Water chestnuts 2 ts Poultry seasoning 1 ts Beau monde seasoning 1 c Chicken broth 1/2 c Amaretto liquor 4 Chicken breasts, boneless Glaze: 1 1/2 c light brown sugar 1/2 c Honey (or butter) 1/2 c Orange juice 1/3 c Amaretto liquor Mix all of stuffing ingredients together and pour into greased baking dish. Lay chicken breasts on top of mixture (or place under stuffing mixture if desired more moist). If placed on top, baste from time to time with glaze sauce. Glaze sauce: combine and heat ingredients slowly in small heavy saucepan until sugar dissolves. Cool, and either baste chicken breasts during cooking, or serve as topping glaze at table. Posted on Kook-Net by Bob Hogan, LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Creamed String Beans Categories: Side dishes, Vegetables, Kooknet Yield: 2 servings 1 c String beans, cooked 1 ea Egg yolk 1/2 c Carnation milk 1/2 ts Lemon juice 1/4 ts Salt If beans are cold, add a little hot water; reheat thoroughly in a saucepan. Drain off any excess liquid. Prepare a dressing by beating the egg yolk until light, adding the milk and cooking in double boiler until mixture begins to thicken. Add lemon juice slowly, stirring constantly, then the salt. Mix well together, then add the string beans. Serve immediately. Source: Carnation Cook Book by Mary Blake, The Carnation Company. : Copyright 1943. Posted on Kook-Net by Bob Hogan, LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Homemade Catsup Categories: Cyberealm, Dressings, Kooknet Yield: 2 jars 3 lb Tomatoes 6 oz Onions 7/16 c Wine Vinegar 2 oz Sugar 1 ts Salt 1 ts Sweet Paprika 1 ts Chopped Pppercorns 1/4 ts Nutmeg 1/4 ts Ground Cloves 1 ts Chilisauce 1. Peel tomatoes and cut into little pieces. 2. Peel and cube onions, finely 3. Mix both with the rest of the ingridients and put in a big pot and bring to a boil, simmer for 20 minutes. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Huevos Rancheros ALA Bob Hogan Categories: Mexican, Breakfast, Main dish, Kooknet Yield: 6 servings 1/2 lb Chorizo sausage 1/4 c Vegetable oil 6 ea Corn tortillas (6" diameter) 1 1/4 c Salsa 12 lg Eggs, fried 3 oz Cheddar cheese, shredded -- about 3/4 cup =============================== DIRECTIONS =============================== Cook saussage in 8-inch skillet, stirring occasionally, until no longer pink; drain and remove from skillet. In same skillet, heat 1/8 inch oil over medium heat just until hot. Cook tortillas, one at a time, in oil about 1 minute or until crisp; drain. Heat salsa until hot. Sread each tortilla with 1 tablespoon of the salsa to soften. Top each with scant tablespoon salsa, 1/4 cup of the sausage, another tablespoon of the salsa and 2 tablespoons of the cheese. Source: Betty Crockers Mexican Fast and Easy Cookbook Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mexican Lasagna <t> Categories: Mexican, Kooknet Yield: 1 servings 1/2 Box lasagna noodles 1 cn (1 lb) fatfree vegetarian Refried beans 1 c Chunky salsa (any degree of Eat you prefer) 1 c Fatfree or 1% fat cottage Cheese 1 c Shredded fatfree (or low fat If desired) cheddar cheese Cook noodles according to package directions. Rinse and drain. In a small saucepan, mix beans and salsa and heat over a medium flame until runny (helps to spread the mixture). Place a small amount of the bean mixture in the bottom of a square 8 or 9 inch baking dish. Layer four or five lasagna noodles over the dish (cut off extra length of noodle and save for the next noodle layer). Spread 1/2 of the bean/salsa mix on top of noodles then top with 1/2 the cottage cheese and some of the cheddar. Top with more noodles then the remaining bean/salsa mix and cottage cheese. top with more cheddar and remaining noodles. Top with a little more cheddar. Bake in microwave at medium-high for 10 minutes (uncovered) or in oven for 30 minutes at 350 degrees (or until hot and bubbly). From: Lucinda Rasmussen <lrasmuss@PICA.ARMY.MIL>. Fatfree Digest [Volume 10 Issue 1] August 11, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BARBEQUED PORK CHOPS Categories: Barbeque, Meats, Kooknet Yield: 4 servings 4 Large pork chops Barbeque seasoning Garlic salt Celery salt Paprika K.C. masterpiece sauce Rub chops with seasoning and add garlic, celery salt. Sprinkle paprika and smoke on coals for 20 min. low heat. Increase heat for about 40 min. Baste during last few minutes with sauce. Typed by Annette Johnsen Kook-Net conference participant Source: Kansas City Barbq. Society MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: SPICY PORK STEAK Categories: Barbeque, Kooknet, Meat Yield: 4 servings 1 1/2 lb Pork steak Dry Spice Rub 1 ts Garlic powder 2 ts Black pepper 1/2 ts Cayenne pepper 1 tb Paprika 1/2 ts Thyme 1/2 ts Oregano 1/2 ts Rosemary 1/2 ts Salt Combine spices and coat meat. Let stand 30 min. before cooking. Grill over medium heat. Sprinkle additional spice when turning Typed by Annette Johnsen Kook-Net conference participant Source Kansas City Barbq Society MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MOON'S MARINATED FLANK STEAK Categories: Barbeque, Meats, Kooknet Yield: 1 servings 1 Flank steak 2 Cloves garlic crushed 2 1/2 tb Vinegar 1/4 c Honey 1 1/2 ts Ginger 3/4 c Vegetable oil Combine all and marinate overnight. Or freeze in Ziplock bag and refrigerate the night before cooking. Grill as usual. Typed by Annette Johnsen Kook-Net conference participant Source Kansas City Barbq Society MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MOONEY'S STICKY MONSTER BONES Categories: Kooknet, Meats, Barbeque Yield: 2 servings 5 lb Meaty beef ribs 1 10 1/2 oz can beef broth Dry rib seasoning Barbecue sauce Marinade 1 c Mesquite flavored bar-q sauc 1/4 c Apple cider Combine marinade and marinade meat in refrigerate over night. To freeze put meat and marinade in ziploc and refrigerate the night before grilling. Set up grill use hickory chunks of wood and pour beef broth on drip pan and add dry rib seasoning. Remove ribs from marinade and drain and liberally add barbq seasoning. Place the ribs on grill over the drip pan and smoke 2 1/2 to 3 hours. Add barbq sauce at least two to three times during the final hour. Will hold nicely in 200 degree oven for several hours if covered. Serve with extra sauce. Typed by Annette Johnsen Kook-Net conference participant Source Kansas City Barbq Society MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Dak's Sourdough Bread ABM Categories: Breads, Kooknet Yield: 12 servings 1 pk Yeast 3 c Better for Bread white flour 1 ts Salt 1 ts Sugar 1 c Water (very warm) 1 c Sourdough starter Put all the ingredients into pan in the order listed. Select either the "white" or "oat/French" bread setting, turn the brown control on the side all the way up to the darkest setting and push start. Use "regular" cycle instead of "Turbo." At 2,500-foot altitude, remove 2 tbs. bread flour and substitute it with 2 tbs. Gluten. Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Dak's Sourdough Starter ABM Categories: Breads, Kooknet Yield: 1 servings 1 c Nonfat or lowfat milk 3 tb Unflavored yogurt (we used Nonfat) 1 c All-purpose flour In a 1-quart pan over medium heat, heat milk to 90-100 degrees. Remove from heat and stir in yogurt. Place in a warm 3 to 6 cup glass, ceramic, plastic or stainless steel container with a tight lid. Cover and let stand in a warm place until mixture is the consistency of yogurt and a curd has formed. (You can test the mixture by tilting the container. If the mixture doesn't flow freely when the container is tilted, it's ready.) The curding process takes about 18 to 24 hours. You'll need to check it periodically. If some clear liquid rises to the top of the milk, stir it back in. NOTE: If the liquid turns pink, discard the batch and start again. Once the curd has formed, add the flour and stir until smooth. Cover again and let stand in a warm place until the mixture is full of bubbles and has a good sour smell. This should take about 2 to 5 days. Again, if some clear liquid rises to the top stir it back in. If the liquid turns pink, discard the batch and start again. When the mixture is ready, you can keep it covered and store it in the refrigerator until you need it. The recipe makes about 1 1/3 cup starter. Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cajun Chicken Sandwiches Categories: Sandwiches, Poultry, Kooknet Yield: 4 servings 1 ts Fennel seed, crushed 1/2 ts Garlic salt 1/4 ts White pepper 1/4 ts Ground red pepper (cayenne) 4 ea Boneless, skinless chicken --breast halves (appx 1 lb) 2 ts Vegetable oil 4 ea Kaiser rolls, split 4 ea Slices monterey jack cheese --with jalapeno peppers =============================== DIRECTIONS =============================== 1. Mix fennel, garlic salt, white pepper and red pepper. 2. Rub chicken with fennel mixture. 3. Heat oil in 10-inch skillet over medium-high heat. 4. Cook chicken in oil 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. 5. Place chicken on bottoms of rolls. 6. Top with cheese and tops of rolls. Source: Betty Crocker New Chicken Recipes Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Grilled Honey-Mustard Chicken Sandwiches Categories: Sandwiches, Poultry, Kooknet Yield: 4 servings 1/4 c Dijon mustard 2 tb Honey 1 ts Dried oregano leaves 1/4 ts Garlic powder 1/4 ts Ground red pepper (cayenne) 1 ts Water 4 ea Boneless, skinless chicken --breast halves (appx 1 lb) 4 ea Whole-grain sandwich buns, 8 ea Thin slices tomato Leaf lettuce =============================== DIRECTIONS =============================== 1. Mix mustard, honey, oregano, garlic powder, red pepper and water, brush on chicken. 2. Cover and grill chicken 4 to 6 inches from medium colas 15 to 20 minutes, brushing with mustard mixture and turning occasionally, until juice is no longer pink when centers of thickest pieces are cut. 3. Discard any remaining mustard mixture. 4. Serve chicken on buns with tomato and lettuce. Nutritional Information (1 serving): Fat 5g, Saturated Fat 1g, Cholesterol 65 mg, Sodium 440 mg, Carbohydrate 29g, Dietary Fiber 2g, Protein 31g, Vitamin A 6%, Vitamin C 8%, Calcium 6%, Iron 16% Source: Betty Crockers New Chicken Recipes Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Whole Wheat Bread w/Eggs Categories: Breads, Kooknet Yield: 3 loaves 6 c Whole Wheat Bread Flour 1 tb Salt 2 ts Dry Yeast (1/4 oz) 1/2 c Water, warm 1/4 c Canola oil 3 tb Honey 4 lg Eggs, plus water to make 2 3/4 cups 1 lg Egg, for glazing : Stir the flour and salt together in a bowl and make a well in the center. : Dissolve the yeast in the warm water and set aside to proof while you mix the other liquids. : Break the 4 eggs into a measuring cup and add enough water to make 2 3/4 cups of liquid. Add the oil and honey and beat until smooth. Add this mixture and the yeast mixture to the well in the flour and stir together. : Knead the dough until it is silky and supple. The dough should be soft, but nor flabby. For the very best and highest bread, an efficient kneader will require about 20 minutes to develop the dough to its springiest. : Form the dough into a ball and place it smooth side up in a bowl; cover and keep in a warm, draft-free place. After about an hour and a half, gently poke the center of the dough about 1/2 inch deep with your finger. If the hole doesn't fill in at all, it is ready for the next step. : Press flat, form into a smooth round, and let the dough rise once more as before. The second rising will take half as much time as the first. : Keep your eye on the dough, and don't let it go so long that it sighs when you poke it. Egg-rich doughs like this benefit from a slightly shorter rising time. : After the second rise is done, shape your dough into 3 loaves and place in your prepared pans. Allow them to rise again until almost doubled in size. Brush the loaves with an egg wash made of one egg plus 2 tablespoons of water. Cover the whole exposed surface carefully, but don't let the egg wash collect in the valleys. Now is the time to sprinkle the loaves with sesame or poppy seeds if you like. : Bake in a preheated 350 degree oven for about 45 minutes. Brush the baked loaves with melted margarine or butter while still in pans and allow to cool in pans for 3-5 minutes. Then cool on racks. Posted by Elaine Poncelet, KOOK-NET Hub:Vision Dimension Gerald, MO, (314) 764-8406 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Orange Frappe Categories: Beverages, Kooknet Yield: 2 servings 1 c Orange Juice 1 c Water 2 lg Egg Whites 3/4 ts Vanilla 1/4 c Sugar, granulated 1 c Ice, crushed : Combine all of the ingredients in a blender set on high speed for exactly 1 minute. Serve over crushed ice. Posted by Elaine Poncelet, KOOK-NET Hub:Vision Dimension Gerald, MO, (314) 764-8406 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pineapple Frappe Categories: Beverages, Kooknet Yield: 2 servings 8 oz Pineapple, crushed w/juice 1 c Water 2 lg Egg Whites 3/4 ts Vanilla 1/4 c Sugar, granulated 1 c Ice, crushed : Combine all the ingredients in a blender set on high speed for exactly 1 minute. Serve chilled. Posted by Elaine Poncelet, KOOK-NET Hub:Vision Dimension Gerald, MO, (314) 764-8406 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Strawberry Frappe Categories: Beverages, Kooknet Yield: 2 servings 1 c Frozen Strawberries, thawed 1 c Water 2 lg Egg Whites 3/4 ts Vanilla 1/4 c Sugar, granulated 1 c Ice, crushed : Combine all the ingredients in a blender set on high speed for exactly 1 minute. Serve chilled. : * Sweetened sliced strawberries work best, whether frozen or fresh. Posted by Elaine Poncelet, KOOK-NET Hub:Vision Dimension Gerald, MO, (314) 764-8406 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Raspberry Frappe Categories: Beverages, Kooknet Yield: 2 servings 1 c Raspberries, sweetened 1 c Water 2 lg Egg Whites 3/4 ts Vanilla 1/4 c Sugar, granulated 1 c Ice, crushed : Combine all the ingredients in a blender set on high speed for exactly 1 minute. Serve chilled. Posted by Elaine Poncelet, KOOK-NET Hub:Vision Dimension Gerald, MO, (314) 764-8406 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Southwestern-Style Chicken Categories: Poultry, Main dish, Kooknet Yield: 6 servings 3 lb Skinned frying chicken(s) 1 md Onion, sliced thin 2 ea Garlic cloves, minced 1 tb Oil 28 oz Tomatoes, cut up (1 lg can) 11 oz Sweet corn 6 oz Tomato paste 4 oz Chopped green chiles 2 ts Chili powder 1 ts Paprika 1 ts Salt 1/2 ts Cumin 1/4 ts Pepper 1/4 ts Hot pepper sauce 4 oz Shredded cheddar cheese 2 1/4 oz Ripe olives, sliced/drained Heat oven to 375°F. Arrange chicken in two ungreased 13x9-inch (3-quart) baking dishes and bake at 375°F for 30-minutes. Meanwhile, in medium saucepan, cook and stir onion and garlic in oil until onion is tender. Stir in remaining ingredients except cheese and ripe olives, blend well. Cook over medium heat until mixture is hot; set aside. Remove chicken from oven. If necessary, using spoon remove most of the pan juices; turn chicken over. Pour half of sauce evenly over chicken in each dish. Return to oven; bake for an additional 20 to 30 minutes or until chicken is fork tender and juices run clear; basting occasionally. Sprinkle chicken with cheese. Bake 2 or 3 minutes or until cheese melts. Garnish with ripe olives. NUTRITIONAL INFORMATION (1 Serving): Calories: 370, Protein: 38g, Carbohydrate: 19g, Dietary Fiber: 4 g, Fat: 16g, Polyunsaturated: 3g, Saturated: 6g, Cholesterol: 122 mg, Sodium: 1130mg, Potassium: 840mg, Protein: 60%, Vitamin A: 40%, Vitamin C: 50%, Thiamine: 10%, Riboflavin: 20%, Niacin: 60%, Calcium: 15%, Iron: 20% Dietary Exchanges: 1 Starch, 4 Lean Meat, 1 Vegetable, 1 Fat SOURCE: Pillsbury Classic Cookbook, August, 1992 Posted By: Bob Hogan, Bytebrothers MBOTVM BBS/Lnet, Wichita, KS Phone: (316) 554-0005 / 14,400 / 24 Hours MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Applesauce Bread (ABM) Categories: Cyberealm, Breads, Kooknet Yield: 1 loaf 1/2 c Apple juice 2/3 c Applesauce 1/2 c Grated apple 1 pn Nutmeg 1/2 ts Cinnamon 4 tb Sugar 1/2 ts Salt 1 1/2 tb Nonfat dry milk 3/4 c Whole wheat flour 2 1/4 c Better for bread flour 1 1/2 ts Dry yeast 1 tb Margarine 1. Add ingredients to pan in order listed. 2. If your machine calls for dry ingredients firts, invert the order of ingredients. 3. Program for bread or regular setting. 4. Push start. 5. Remove bread about 4 hours later. 6. Recipe makes one large (3 cup flour) loaf. Out of "366 Low-Fat-Name-Brand Recipes" cookbook. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pizza Cups From Brigitte Sealing Categories: Cyberealm, Snacks, Meats, Kooknet Yield: 12 servings 1 lb Lean ground beef 6 oz Can Hunts tomato paste 1 tb Dried Onions 1/2 ts Basil 1/2 ts Oregano 10 oz Can refridgerated bisquits ( 12 ) 1/2 c Shredded part-skim Mozarella cheese 1. Preheat oven to 400 F. 2. Brown beef well and drain well. 3. Stir in tomato paste, onion and seasonings. 4. Cook 5 minutes to heat through. 5. Place biscuits in muffin cups, sprayed with Pam,pressing to cover bottom and sides. 6. Spoon about 1/3 cup of the mixture in each muffincup and sprinkle with cheese. 7. Bake for 12 minutes or until golden brown. Out of "366 Low-Fat-Brand_name Recipes" cookbook Typed by brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Obst-Krapfen Categories: Cyberealm, Etnic, Desserts, Kooknet Yield: 16 servings 18 oz Flour 3 1/2 oz Sugar 1/2 c Milk 1 pk Yeast 4 tb Butter 2 Eggs 2 oz Coctail Cherries 4 sl Pineapple 3 tb Raisins Oil, for deep frying Powdered sugar to roll in 1. Pour flour and sugar in a bowl, make a well in the middle. 2. Warm half of the milk until lukewarm; dissolve yeast in it. 3. Pour into flour well and let stand, 15 minutes, in warm place. 4. Melt butter in the rest of the milk; add the eggs and mix well. 5. Add to the flour-yeast mix and stir well. Knead to a smooth dough, cover and let rise, on a warm place until dough has doubled. 6. Chop the cherries and the pineapple finely, mix with raisins and mix carefully under the dough. 7. Heat oil in a deep fryer or pot to 175 Celsius. 8. With two tablespoons cut of Krapfen and drop into the hot oil and fry until golden brown. 9. Dry on papertowl and roll, still warm, in the powdered sugar. Out of "Funk Uhr" magazine Typed by Brigitte Sealing of the milk and dissolve the yeast in it. Lukewarm! 3.Pour into flour well, let stand in warm place, covered 15 minutes. 4.Melt butter in the rest of the milk; add the eggs and mix well. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Beer- Cheese Bread ABM ala Brigitte Categories: Cyberealm, Breads, Kooknet Yield: 1 loaf 10 oz Flat Beer 3 c Better for bread flour 1 tb Sugar 1 1/2 ts Salt 1 1/2 tb Nonfat dry Milk 1 1/2 ts Dry yeast 1 tb Margarine 2 oz Shredded Kraft healthy Favorite Jack Cheese 1. Add all ingredients in order listed. If your machine calls for dry ingredients first, reverse the order. 2. Program for "bread" or "Regular " setting. Push "Start". 3. Remove bread, about 4 hours later. 4. Recipe makes 1 large( 3 cups flour loaf) From "366-Low-Fat-Brand_name-Recipes" cookbook From Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pan-fried Chicken Breasts Categories: Main dish, Poultry, Cyberealm, Kooknet Yield: 4 servings 4 md Chicken Breast 1/2's or Boneless Breast 1/2's 1 c Vegetable oil 1 c Flour 3/4 c Breadcrumbs, plain or Italian flavored 3/4 c Instant Potato flakes 1 c Milk 1 Egg 1/2 ts Sage or Poultry Seasoning Salt / Pepper to taste Any other favorite seasoning You like in your breading : BONE-IN BREASTS: 'Finger-bone' the breasts... you don't need a knife to bone out a chicken breast... tear the skin off, turn over (rib side up) and work fingers under 'keel' (breast) bone and tear off. Work fingers between rib section and meat and pull away, ending up at wing joint. Pull out wing joint section. One bone is left buried in upper edge of meat (wishbone, or collar bone of chicken). Pull bone towards bottom tip of breast, tearing it from meat and yanking remaining cartilage away (left from keel bone). Voila! Perfectly boned breast. : On underside (rib side) of breast there's a long strip of meat in center that can be pulled away. This is the 'tenderloin' of the breast, or also known as the 'chicken tender'. Tear these off whole. Remaining breast is flat. Cut lengthwise in half. Carefully, with knife horizontal to cutting board, slice the thickness in half for each piece. You should have 20 pieces... 4 from each breast and 4 tenders. OIL: Heat the cup of vegetable oil on high in large skillet or frying pan. BREADING: : Mix dry ingredients in a plastic bag, shaking well. Increase/decrease/add/subtract as your tastebuds and preferences warrant. Whip egg and milk 'til smooth in large bowl. Put all pieces in bowl to thoroughly wet. Scoop out all meat and put in plastic bag, don't bother draining, the more the merrier. Shake vigorously. Well, shake the bag vigorously, you can stand still if you like. FRYING: Place 4-6 pieces of meat in pan, frying 'til golden brown, turning occasionally. Turn the meat...don't have your back to the stove! Drain on paper towels. SERVING: Eat at least one of the first pieces fried while frying the rest, no one will ever know. Serve remaining pieces with any other dishes you deserve... er, like. Asparagus and potatoes, spaghetti and sauce, etc. (I had etc. the other night... it's only good when picked fresh!) NOTE: Breading mixture is great with fish fillet, liver, chicken-fried steak, or anything else you like to panfry. You can pre-mix in a large quantity and store in tightly covered jar or canister and have ready to use. Be sure to shake well before removing some for use (if in California, just leave on porch or under a doorway..) ENJOY! Typed especially for YOU from Fassett's Fumbling Foodery for Cyberealm BBS, Watertown, NY, Home of Kook-Net! (315) 786-1120. Fat and Caloric Content: YES!! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Raisin Bread ABM ala Brigitte Categories: Cyberealm, Breads, Kooknet Yield: 1 loaf 1 1/8 c Water 2 3/4 c Better for Bread flour 1 1/2 tb Non-fat dry milk 3 tb Sugar 1 ts Cinnamon 1 1/2 ts Salt 1 1/2 ts Dry yeast 1 tb Margarine 3/4 c Raisins 1. Add first 8 ingredients to pan in order listed. If your machine calls for dry ingredients first, reverse the order. 2. Program for "Mix bread" or the setting that allows seeds or fruit to be folded in. 3. Push "start" 4. When the signal sounds ,add raisins. 5. Remove the bread about 3 1/2 hours later. 6. Recipe makes one large ( 3 cups flour loaf) Out of 366-Low-Fat-Name-Brand_recipes" cookbook From Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Potato Bread ABM ala Brigitte Categories: Cyberealm, Breads, Kooknet Yield: 1 loaf 1 c Water 1 Egg or 1/4 c Egg substitute 3 c Better for bread flour 1/4 c Instant mash potato flakes 1 1/2 ts Nonfat dry milk 3 tb Sugar 1 1/2 ts Salt 1 1/2 ts Dry yeast 1 tb Margarine 1. Add ingredients tp pan in order listed. If your machine calls for dry ingedients first reverse the order. 2. Program for "Bread" or "regular" setting. 3. Push "start". 4. Remove bread about 4 hours later. 5. Recipe makes one large (3 cups flour) loaf. Out of "366-Low-Fat_brabd_name_recipes" cookbook From Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mother's Brownies Categories: Kohl, Desserts, Cookies, Kooknet Yield: 1 recipe 1 Egg 1/4 c Butter - melted 1 c White sugar OR 1 1/2 c Brown sugar 2 tb Water 3 tb Cocoa 3/4 c Flour 1/4 ts Salt 1/2 ts Baking powder Nuts Beat eggs slightly. Stir in butter. Then stir in sugar and add the water. Beat 1/2 minute and add cocoa. Mix together the flour, salt, baking powder, and nuts. Add to the first mixture. Bake in a slow oven until done. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hot German Potato Salad Categories: Kohl, Main dish, Kooknet, Salads Yield: 6 servings 1/2 lb Crisp fried bacon - cut up 1/2 c Bacon grease 1/2 c Onion; diced 1/2 c Celery; chopped 3 tb Sugar 1 tb Flour 1 1/2 ts Salt 1 1/2 ts Celery seed 1 1/4 ts Pepper 1/3 c Vinegar 1/3 c Water 5 md Potatoes; cooked/diced large 1 pk Hot dogs Saute onions and celery in bacon grease until tender. Add sugar, flour, salt, pepper, and celery seed. Add water and vinegar. Cook until slightly thick. Pour into combined potatoes and diced bacon. Put into the bottom of a broiler pan, cover with the top. Place hot dogs on the top and broil 4" from heat. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Cake ala Joyce Categories: Kohl, Desserts, Cakes, Kooknet Yield: 1 cake 2 c Sugar 1/2 c Shortening 2 Eggs 1/2 c Cocoa 1/2 c Hot water 2 c Flour 1 ts Baking soda Pinch salt 1 c Milk 1 ts Vanilla Cream together: Sugar, shortening and eggs. Mix together: Cocoa and hot water. Sift together: Flour, soda and salt. Add cocoa mixture to milk. Add flour mixture and milk mixture alternately to creamed mixture. Add vanilla. Pour into well-greased cake pans dusted with sugar. Bake in a preheated 350 degree oven for 35-40 minutes. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fudge Frosting Categories: Kohl, Desserts, Kooknet Yield: 1 recipe 1/4 lb Butter or oleo 2 c Sugar 1/2 c Milk 6 tb Cocoa 1/4 ts Salt 1 ts Vanilla Put everything into a saucepan except the vanilla. Bring to a boil, stirring as needed to mix. Boil 2 minutes without stirring. Pour into a bowl, and beat about 5 minutes or to a gravy consistency. Add vanilla. Pour over cool cake. Sprinkle nuts on top if desired. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Kohl's Pizza Crust Categories: Kohl, Main dish, Italian, Kooknet Yield: 4 pizzas 2 1/2 c Warm water 2 pk Fleischmann's yeast 1 tb Salt 1 tb Melted oleo 7 c Unsifted flour Sitr yeast into the warm water until it dissolves. Set aside. Melt oleo. Add oleo to yeast and water. Add salt to flour, stir well. Add to water mixture. Dough will be sticky. Knead well using as little flour as needed. Place doug in a well greased bowl, cover with a lid or towel and let stand in a warm place until dough doubles in size. When ready to make pizza crusts, divide dough into 4 portions. Continue with directions for Kohl's Pizza Sauce. Note: This recipe is a French Bread. If you have any left over, place a roll of dough into a greased load pan and let rise. Bake as you usually bake a loaf of bread. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Kohl's Pizza Sauce Categories: Kohl, Main dish, Italian, Kooknet Yield: 4 pizzas 1 md Onion; finely chopped 1 Green pepper, chopped 1/4 c Olive oil 2 cn Tomato sauce & bits (lg 15oz 1/2 cn Water 1/4 c Parmesan cheese 2 ts Salt Pepper 1 ts Garlic powder Oregano - few sprinkles Parsley flakes - few sprnkls Saute onion and green pepper in oil until tender. Siphon off excess oil. Add rest of ingredients. Cook on medium heat until oven is preheated to 450 degrees. Put 1/4 of the pizza sauce on an uncooked pizza crust. Add desired pizza toppings such as pepperoni, sausage, hamburger, sliced black olives, etc. Bake on top of middle shelf until bubbly - about 12 minutes. Add about 1 handful each of grated cheddar cheese and grated mozzarella cheese. Return to oven another 12 minutes, placing on the lower rack to brown the crust as well as to melt the cheese. At the same time, if cooking more than one pizza, put the 2nd pizza on the top middle shelf to begin cooking. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: ASPARAGUS-CHEESE CASSEROLE Categories: Vegetables, Casseroles, Kooknet Yield: 6 servings 4 tb Unsalted butter 1 ts Unsalted butter 3 tb Flour 1/2 ts Salt 1/4 ts Freshly ground black pepper 1/4 ts Ground mace 1 c Milk 1/2 c Whipping cream 10 1/2 oz Frozen asparagus spears Cooked according to the Package directions And drained well. 2 lg Eggs, hard-cooked Peeled & coarsely chopped 3/4 c Grated sharp Cheddar cheese 1/2 c Minced blanched almonds 1 c Soft white bread crumbs 1/4 c Freshly grated Parmesan PREHEAT OVEN TO 350F. In a medium saucepan set over moderate heat, melt the butter. Spoon 4 teaspoons of the melted butter into a bowl. Set aside. Blend the flour, salt, pepper and mace into the rest of the butter and let it sit over low heat for 1-to-2 minutes. Add the milk and cream and cook the sauce, stirring constantly for about 3 minutes, until it has become thick and smooth. In a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, Cheddar cheese and almonds. Pour the cream sauce over the layers. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the layers. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the surface of the casserole. Bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping is tipped with brown. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK Re-posted by Lois Flack - CYBEREALM BBS, Watertown, NY (315)786-1120 * * Home of KOOKNET * * MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: SWEET 'N SOUR SPINACH SALAD Categories: Salads, Cyberealm, Vegetables, Kooknet Yield: 8 servings Dressing 1 c Oil 3/4 c Sugar 1/3 c Catsup 1/4 c Vinegar 2 ts Worcestershire sauce 1/4 ts Salt Salad 8 c Fresh spinach or salad- -greens torn into bite- -sized pieces 1 c Sliced fresh mushrooms 1/2 c Shredded carrots 4 Thin slices red onion- -separated into rings 2 Hard-cooked eggs- -chopped 1. In a jar with a tight fitting lid, combine all dressing ingredients; shake well. Refrigerate to blend flavors. 2. In a large bowl, combine all salad ingredients except eggs. 3. Just before serving, add enough dressing to coat greens; toss gently. Top with chopped eggs and serve immediately. 4. Refrigerate remaining dressing. Nutrients Per 1/8 of Salad with 2 Tablespoons Dressing ------------------------------------------------------ Calories..............200 Dietary Fiber...........2 g Protein...............3 g Sodium...............125 mg Carbohydrates........14 g Potassium............220 mg Fat..................15 g Calcium..........2% U.S.RDA Cholesterol.........70 mg Iron.............4% U.S.RDA Source: "The Pillsbury Cookbook" Typed by Lois Flack - CYBEREALM BBS, Watertown, NY (315)786-1120 * * Home of KOOKNET * * MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Clem's Baked Beans Categories: Kohl, Side dishes, Kooknet Yield: 20 servings Pork & beans Onions, diced Brown sugar Honey Catsup or Picante sauce Bacon strips (optional) Into a large oblong baking pan add enough pork and beans (or precooked navy beans) to fill the pan. Dice up about 1/2 small onion per can of beans. Add about 1/4 cup of brown sugar per can of beans. Add about 1/4 cup of honey per can of beans. Add about 1/2 cup of catsup and/or Picante sauce (the more, the hotter...but yummie good!). Stir it all to mix thoroughly, then add bacon strips to cover the top. Bake in a slow oven, about 300 degrees, for 2 hours or more. NOTE: Can be started the night before by putting the beans in a 325 degree oven for 30 minutes, then turn the heat down to 200. Let cook for 8 hours or more. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Meatless Baked Beans Categories: Kohl, Side dishes, Kooknet Yield: 20 servings Navy beans Brown sugar or raw sugar Catsup Cinnamon Bacon Cook beans until done. Put into a baking dish. Add brown sugar (about 1 cup to a 9 x 13 pan). Add about 1 cup catsup (to a 9 x 13 pan). Sprinkle about 2 T cinnamon over the top. Stir it in. Bake at 325 degrees until beans are candied. NOTE: If desired, lay strips of bacon across the top - about 1" apart before baking. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Joyce's Lazy White Bread Categories: Kohl, Breads, Kooknet Yield: 1 recipe 1 c Milk 3 tb Sugar 1 tb Salt 4 1/2 c White flour 2 tb Butter or oleo 1 c Warm water 2 pk Yeast Mix water, yeast, and 1 T sugar. Scald milk. Add butter, rest of sugar, and salt. Combine all ingredients. Beat 2 minutes. Set aside until doubled in size. Stir down, then pour into greased pan. Bake in a preheated 375 degree oven for 50 minutes. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pumpkin Bread ala Joyce Categories: Kohl, Breads, Kooknet Yield: 1 servings 1 ts Nutmeg 1 ts Cinnamon 3 c Sugar 1 c Corn oil 4 Eggs 1/2 ts Salt 1 c Pumpkin 1/3 c Water 2 ts Baking soda 3 c Flour Mix together nutmeg, cinnamon, sugar, oil, eggs, and salt. Add pumpkin, water, soda, and flour. Grease pans and fill 2/3 full. Bake 350 degrees for 1 hour in a preheated oven. Cool 10 minutes before removing bread from the pans. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Monkey Bread Categories: Kohl, Breads, Kooknet Yield: 1 servings Frozen Bread Melted butter Thaw bread overnight in the refrigerator. Cut bread into 1" slices. Spread slices with fingers. Dip slices into melted butter and layer them into a Bundt pan. Set aside to rise - about 2 hours. Bake ina preheated 350 degree oven for 30 minutes. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Maxine's Cornbread Muffins Categories: Kohl, Breads, Kooknet Yield: 1 servings 1/2 c Corn meal 1/2 c Flour Salt 4 ts Sugar 4 ts Baking powder 1 Egg - beaten Milk 1 tb Wesson oil Beat the egg in a measuring cup. Then add enough milk to the beaten egg to measure 3/4 cup. Mix all dry ingredients together. Mix egg, milk and oil together, and add to the dry mixture. Mix well. Pour into muffin pan. Bake at 450 degrees until golden brown - about 15-20 minutes. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Myrtle's Brown Bread Categories: Kohl, Breads, Kooknet Yield: 1 recipe 7 1/2 c Flour - unbleached & ww 2 tb Dry yeast 4 c Water 2 tb Honey 4 tb Sorghum molasses 2 tb Salt (or less) Oil or butter Use half unbleached and half whole wheat flours - or use ALL whole wheat. Place flour in an oven no hotter than 150 degrees for 20 minutes. Dissolve yeast in 1 cup warm water. Add honey and set aside. Dissolve molasses in 1 cup water. Set aside until flour is warm. When flour is warm, mix all liquids together and add to flour along with salt. Stir. Do not knead mixture vigorously. Slowly add enough of the remaining water to make a sticky dough. Oil or butter pans. Put mixture in pans filling to 1/3 or 1/2 full. Let dough rise 1 hour. Bake in a preheated 375 degree oven 35-40 minutes. Crust should be golden brown. Let cool in pans, then remove. Can be frozen in plastic bags. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lemon Jello Cake ala Joyce Categories: Kohl, Cakes, Kooknet Yield: 1 recipe 1 Lemon Velvet cake mix 1 pk Lemon Jello (3-oz) 3/4 c Cooking oil 3/4 c Water 4 Eggs Mix together: Cake mix, jello, oil, water and eggs. Bake in an oblong pan at 350 degrees 30-35 minutes. While the cake is baking, prepare the glaze. Glaze: Mix powdered sugar and lemon juice together. Glazing the cake: Poke holes into the HOT cake with a fork. Pour glaze over the allow the glaze to run into the fork holes and around the sides. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Quick Candied Yams Categories: Kohl, Vegetables, Kooknet Yield: 1 recipe 1 cn Yams (large can) 1 Caramel topping (jar) 1/4 lb Butter Marshmallows Put drained yams into a baking dish. Pour caramel topping over the yams. Add the butter in slices over the top of the caramel topping. Bake at 350 degrees until hot and bubbly. Add marshmallows and bake until the marshmallows are brown and melted. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Creme de Menthe Chocolate Squares Categories: Cyberealm, Cookies, Desserts, Kooknet Yield: 1 servings MMMMM--------------------------BROWNIES------------------------------- 1 c Sugar 1/2 c Butter 4 Eggs, beaten 1 c Flour 1/2 ts Salt 1 ts Vanilla 1 cn (16 oz) chocolate syrup MMMMM-------------------CREME DE MENTHE LAYER------------------------ 2 c Confectioners sugar 3 tb Green creme de menthe 1/2 c Melted butter MMMMM---------------------------GLAZE-------------------------------- 6 oz Chocolate chips 6 tb Butter The creme de menthe layer adds a lovely color and flavor to these brownies. Preheat oven to 350°. In a large bowl, cream sugar and butter. Add beaten eggs and blend well. Add flour and salt and mix well. Blend in vanilla and chocolate syrup. Pour batter into greased 9 x 13-inch pan. Bake at 350° for 30 minutes. Cool in pan. While brownies are cooling, make mint layer by mixing together sugar, creme de menthe and butter. Spread over cooled brownies. To make glaze, melt chocolate chips and butter together until smooth. Cool and spread thinly over mint layer. Chill until ready to serve. Cut into small squares. These brownies freeze well. Thaw at room temperature for two hours. Yield: 24. Terria Upshur, Silver Spring, MD Randy Shearer Re-posted by Lois Flack CYBEREALM BBS-KOOKNET,Watertown,NY(315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cheese Potato Casserole Categories: Cyberealm, Mom's best, Casseroles, Kooknet, Vegetables Yield: 8 servings 7 md Potatoes, about 2 lbs. 1/4 c Butter or margarine 1 sm Onion, chopped 1 ts Salt 1/4 ts Pepper 1 8 oz carton sour cream 1 cn Cream of chicken soup 8 oz Shredded cheddar cheese 3 tb Butter or margarine, melted 1 1/2 c Herb-seasoned stuffing mix Cook potatoes in boiling water to cover 30 minutes or until tender. Drain. Let cool to touch. Peel and cut into 1/4" strips. Set aside. Combine 1/4 cup margarine or butter and next 5 ingredients in large bowl. Gently stir in potatoes and cheese. Spoon into a lightly greased baking dish, 13x9x2. Combine 3 tbsp butter or margarine and stuffing mix. Sprinkle over potato mixture. Bake uncovered at 350F for 25 minutes or until thoroughly heated. Source: Mrs. John H. Treadwell, Watertown, NY From the Watertown Daily Times, May 13, 1995 Typed in MM format by Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Greek-Style Mushrooms Categories: Appetizers, Microwave, Vegetarian, Kooknet Yield: 20 servings 1 lb Button Mushrooms 1 c Water 1/2 c Olive Oil 2 tb Lemon Juice 2 Garlic Cloves; minced 1 tb Celery Seed 1 tb White Vinegar 1 Bay Leaf; crushed 1 ts Salt 1/4 ts Fennel Seed 1/4 ts Oregano 1/4 ts Whole Black Pepper -- slightly crushed Clean the mushrooms and remove just the soiled end of the stem. Set aside. Combine the remaining ingredients (not the mushrooms) in a 2 quart 2 L) microwave casserole or bowl. With the microwave on HIGH, cook for 5 to 6 minutes. Remove from the microwave, and cover with a lid or plastic wrap. Allow to rest for 5 minutes. Stir in the mushrooms. Return to the microwave, uncovered, and cook on MEDIUM for 3 minutes. Stir every 60 seconds. Chill at least 24 hours before serving. To serve: Remove the mushrooms with a slotted spoon and place them on a bed of parsley or endive. One Serving: Calories: negligible Carbohydrates: negligible Exchange: negligible Source: Diabetic Microwave Cookbook, by Mary Jane Finsand Sterling Publishing (1989), ISBN 0-8069-6957-1, ISBN 0-8069-6960-1 (pbk.) Shared by: Norman R. Brown Posted by Bob Hogan, Lucifer-Net/Byte Brothers Wichita, KS 316-544-0005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Spanish Beef Roast Categories: Kohl, Main dish, Meats, Kooknet Yield: 8 servings 4 lb Rolled beef roast 1 lg Can whole tomatoes 1 Jar Spanish olives w/juice 1/2 c Water Brown the roast in a large pot. Add all ingredients. Bring to a boil, then cover and simmer until meat falls apart. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rancheros Categories: Kohl, Main dish, Meats, Kooknet Yield: 1 servings 2 Hamburger patties 3 Pieces of 2" squares of - American cheese Chopped Ortego chilies Flour Corn meal Buttermilk 1 Egg Oleo or butter Vegetable oil On one patty, put the cheese squares. Spread chilies on top of the cheese. Place the other patty on top. Pinch the edges of the two patties together. Dip the doubled and filled patty in buttermilk, then flour, then buttermilk, then corn meal. Fry in hot oil until done. Top with an egg fried easy-over. Use oleo or butter for frying the egg. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Quick Beef Casserole Categories: Kohl, Main dish, Casseroles, Kooknet Yield: 6 servings 1 lb Ground beef 1 md Onion, finely chopped 1 cn Spanish rice (15-oz) 1 cn Stewed tomatoes (16-oz) 1/2 c Cheddar cheese - 1/4" cubes Fry beef and onions until browned. Drain. Add rice, tomatoes, and cheese. Simmer until mixture is heat through and cheese is melted. Serve with salad and toasted garlic bread. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Oriental Stir Fry Categories: Kohl, Main dish, Kooknet Yield: 6 servings 1 1/2 lb Beef roast, lean (or steak) 1/2 lb Mushrooms, fresh - chopped & sliced 2 Celery stalks - centers, - diced (may need 3) 1/4 md Green pepper, diced 3 Green onions, chopped (or 4) 1/2 lb Bean sprouts 1/4 lb Snow peas 1 lb Fresh green beans 1 sm Can bamboo shoots 1 c Water chestnuts 1 Beef bouillon cube (or 2) - in 1 cup hot water 1/4 c Soy sauce (or more) 1 md Carrot, sliced thinly Chow mein noodles Brown rice Into a large wok, saute beef in oil until browned. Add bouillon. Add everything else except noodles and rice. Add some soy sauce. Stir well often, keeping vegetables moving from bottom to top to sides. Keep covered in between stirring. Cook the rice according to package directions. Serve when vegetables are tender and still crispy. Do NOT overcook! Vegetables should retain original colors and be crisp. Heap the meat and vegetable mixture over rice or noodles or both. Top with soy sauce. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Spare Ribs Categories: Kohl, Meats, Kooknet Yield: 5 servings 5 lb Spareribs 1 Bottle catsup ==OR== 1 - 15 oz can tomato sauce 2 tb Brown sugar ==OR== syrup 2 tb Worcestershire sauce 2 tb Flour 1 tb Hot dry mustard 1 tb Chili powder 1 ts Ground cloves 1 ts Salt 1/2 ts Pepper 1 md Can crushed pineapple Cut ribs into sections of two bones each. Grease a pan with oil. Mix together catsup, brown sugar, and Worcestershire sauce. Mix together flour, mustard, chili powder, cloves, salt and pepper. Combine dry and liquid mixtures with crushed pineapple. Lay meat in layers in a pan, with some sauce in between, then top all with remaining sauce. Bake at 300 degrees for 1 hour or until done. Brown under broiler, turning pieces over to brown both sides. Watch carefully and do not allow sauce to burn. In fact, it's best to remove the sauce until ribs are browned, and then spread it over the ribs after browning. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Scalloped Potatoes ala Joyce Categories: Kohl, Vegetables, Side dishes, Kooknet Yield: 10 servings 1 lg Package hash-brown potatoes 1 cn Cream of potato soup 1 cn Cream of celery soup Salt & pepper Parsley flakes Paprika Chopped onions, optional Chopped gr.peppers, optional Mix together everything except parsley and paprika. Let sit until it mixes easily. Put into a 9 x 13 inch pan. Sprinkle paprika and parsley on top. Bake at 300 degrees for 1 1/2 hours. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Corn Casserole Categories: Kohl, Vegetables, Side dishes, Kooknet Yield: 6 servings 2 Eggs 2/3 c Milk 16 Saltine crackers 1 lb Can cream style corn 4 Slices Velveta cheese,cubed 1 tb Sugar 1 sm Onion, diced 3 tb Butter, melted Salt & pepper Mix together everything except the crackers. Pun into a baking dish. Crumble the crackers over the top. Bake at 350 degrees for 1 hour. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: How To Grow Sprouts Categories: Kohl, Info, Kooknet Yield: 1 jar Jar with a screened lid Seeds (such as Alfalfa) Water Put about 1 tablespoon alfalfa see into the jar. Fill the jar half full of water. Let sit 8 hours. Drain off water. Tilt jar so all water drains off because seeds won't sprout if they stand in water. Rinse with water 3 times daily until sprouts are 1 1/2 to 2 inches long. Rinse and store in covered container or plastic bag in the refrigerator. Continue to rinse often to keep fresh. Posted by Joyce Kohl, ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: How To Dry Flowers Categories: Info, Kooknet Yield: 1 servings Faded roses or wilted zinnias no longer have to signal the end to summer's colorful blooms. Instead, a rainbow of garden hues can be transformed into decorative accents for your home by drying the blossoms in a microwave oven. The microwave technique for drying flowers is quick and easy, requiring only a little time and a drying agent. You can use silica gel, fresh cat litter, sand, or an equal mix of borax and corn meal. Begin by pouring about an inch of drying agent into the base of a large glass or jar. Assemble brightly colored, partially opened blossoms in the container and sift the drying agent carefully between all the petals of the flowers, separating the petals with a toothpick. Make sure the blossom is completely covered. Place the container and a cup of water in a microwave oven. Cook on high for one to three minutes depending on the size of the blossom. Larger flowers require more time. Allow the flowers to stand in the mixture for at least 8 hours, then slowly pour out the drying agent. Silica gel can be reused once it has cooled. Remove each flower, gently brushing any excess drying agent from the petals and stem. Leaves should be dried separately, then added to the preserved flower stems with floral wire and tape to make interesting arrangements. Posted by Joyce Kohl, ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Ranch Stuffed Eggs Categories: Kohl, Breakfast, Kooknet Yield: 6 servings 12 Eggs, hard-cooked & peeled 1/4 c Sour cream 3 ts Dry ranch or farm style - salad dressing mix 1/2 ts Dijon mustard Chopped fresh parsley Paprika Cut off the narrow end of each egg so that it stands up. Cut eggs in half cross-wise, NOT length-wise. Mix yolks, sour cream, salad mix, and mustard with a fork. When the mixture is fluffy, fill each egg half. Sandwich the halves together, filling will show between. Sprinkle the filling that shows with parsley. Arrange eggs in a serving and sprinkle with paprika. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl Posted by Joyce Kohl, ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Joyce's Easy Deviled Eggs Categories: Kohl, Appetizers, Kooknet Yield: 6 servings 6 Eggs, hard-boiled & peeled 2 tb Vinegar Salt & pepper Miracle Whip salad dressing Paprika Boil the eggs for 20 minutes. Drain eggs and run cold water over them. When cool enough to handle, remove shells. With a sharp knife, slice eggs length-wise, placing the white pieces on a plate and the yolks in a shallow bowl. Mash the yolks with a fork, then add about 1 tablespoon vinegar for each 6 eggs, salt & pepper, and enough Miracle Whip to make the yolks fluffy and smooth. Fill the white pieces generously. Lightly sprinkle with paprika. Chill before serving. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl Posted by Joyce Kohl, ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Healthier Bagels Categories: Kohl, Breads, Kooknet Yield: 12 bagels 2 Envelopes dry yeast 1 1/2 c Warm water 4 c Unbleached white flour - may need 4 1/2 cups 1 Egg white 1 tb Water Combine yeast and the 1 1/2 cups warm water in a large bowl. Stir to dissolve yeast and let sit for 2 to 3 minutes. Add flour 1 cup at a time. (The early part of this procedure may be done with an electric mixer. When dough starts to become stiff, mix remaining flour with wooden spoon.) Knead dough 8 to 10 minutes, until it is smooth and elastic. Cover and let rise 30 minutes. Divide dough into 12 portions. Roll each piece into a smooth ball. Punch a hole in center of dough and shape like a bagel. Cover and let rise 20 minutes. In a large pot bring 1 gallon of water to a boil. Add 3 to 4 bagels at a time and simmer for 5 minutes, turning once. Drain. Beat egg white and 1 tablespoon water together lightly. Brush the bagels with egg white mixture. Sprinkle on any desired seasonings. Bake in preheated 375 degree oven 30 minutes, or until brown. Approximate values per bagel: 156 calories, trace fat, 0 mg cholesterol, 32 g carbohydrates, 5 mg sodium, 3 percent calories from fat From The Arizona Republic, March 29, 1995 Typed by Joyce Kohl, THE IMPROV BBS Posted by Joyce Kohl, ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pantry Chocolate Lime Pie Categories: Pies, Desserts, Kooknet Yield: 8 servings 1 pk Unflavored gelatin 1/4 oz 2 tb PLUS 1/4 cup water 1 pk 3 3/8 oz pkg instant - vanilla pudding 1 1/2 c Non-fat milk 1/3 c Freshly squeezed lime juice 1 c Frozen light whipped topping - defrosted 2 ts Lime zest 1 Ready-made chocolate pie - crust In a small bowl, sprinkle gelatin over 2 tablespoons cool water. Allow to soften 5 minutes. Boil 1/4 cup water and pour over gelatin, stirring until gelatin is dissolved. Place in refrigerator until cool, about 10 minutes. Meanwhile, place pudding mix in large bowl. With electric beaters, mix in milk and lime juice, then whipped topping and lime zest. Set aside until gelatin is cool. With beaters again, combine gelatin mixture with pudding mixture. Pour into crust and chill several hours or overnight. Approximate values per serving: 194 calories; 1g fat; 1 mg cholesterol; 301 mg sodium; 0.5 percent calories from fat. From The Arizona Republic March 29, 1995 - Typed by Joyce Kohl THE IMPROV BBS Posted by Joyce Kohl, ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Datenut Muffins Categories: Desserts, Muffins, Kooknet Yield: 12 servings 1 1/2 c Dates 3 c Hot water (120 degrees) 3/4 c Margarine 1 1/2 c Sugar 2 lg Eggs - extra large 1 1/2 ts Vanilla 1/3 ts Salt 1 1/2 c Water 1 1/2 ts Baking powder 1 c Pecans, coarsely chopped 2 1/2 c All purpose flour, sifted Soak the dates in 3 cups hot water for 10 minutes. Drain the water and refrigerate dates for about 30 minutes; they must be cold before using. Heat oven to 350 degrees. Cream together margarine and sugar. Add the eggs, vanilla, salt, 1 1/2 cups water, baking soda, pecans and flour, mixing as little as possible, until just moist. Fold in the dates. Place in muffin cups and bake at 350 degrees for 20 to 25 minutes. Note: Using half the amount of margarine decreases the fat amount by 6 grams per serving and the difference isn't noticed and does not compromise the flavor. Approximate calories per serving: 427 19 g fat, 35 mg cholesterol, 63 g carbohydrates, 362 mg sodium Recipe from Luby's Cafeteria in Phoenix, Arizona Posted by Joyce Kohl, ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Butter Pecan Cookies Categories: Cookies, Desserts, Kooknet Yield: 4 dozen 1 c Butter or oleo, softened 2/3 c Brown sugar, packed 1 Egg 2 c Flour 1/2 ts Salt Pecan halves Preheat oven to 375 degrees. Cream together butter and sugar; blend in egg. Stir together flour and salt in separate bowl. Stir into creamed mixture. Drop mixture from teaspoon onto pan, spacing each 2 inches apart. Top each with pecan half. Bake for 10 to 12 minutes. Approximate values per serving: 78 calories, 6 g fat, 15 mg cholesterol, 65 mg sodium, 62 percent calories from fat. Taken from The Arizona Republic March 29, 1995 Type by Joyce Kohl,THE IMPROV BBS Posted by Joyce Kohl, ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hamburger Cookies Categories: Cookies, Desserts, Children, Kohl, Kooknet Yield: 6 cookies 2 tb Vanilla frosting 12 Vanilla wafers 2 tb Green-tinted coconut 6 Chocolate-covered round mint - cookies or patties Honey, warmed Sesame seeds For each hamburger cookie, spread 1/2 teaspoon of frosting on flat side of one vanilla wafer. Place one teaspoon coconut and one mint cookie on frosting. spread flat side of second vanilla wafer with 1/2 teaspoon frosting; place frosting side down on mint cookie. Brush top of "hamburger" with honey; sprinkle with sesame seeds. Repeat to make 5 more cookies. Recipe can be doubled or tripled easily. Tip: To tint coconut, place coconut and 1 to 2 drops of green food color in a resealable plastic bag. Seal bag and shake until coconut is uniformly colored. Approximate values per serving: 168 calories, 7 g fat, 16 mg cholesterol, 23 g carbohydrates, 68 mg sodium, 39 percent calories from fat. Recipe submitted to The Arizona Republic by Kim and Mark Holtzen of Scottsdale, Arizona. Typed by Joyce Kohl, THE IMPROV BBS Posted by Joyce Kohl, ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Kohl's Turkey & Stuffing Categories: Kohl, Main dish, Poultry, Kooknet Yield: 1 20# turkey 1 Doubled recipe corn bread - Prepare a week before and - break up to dry 1 1/2 Loaves GOOD white bread - Begin drying w/corn bread - one week before. 20 lb Turkey 2 1/2 lg Onions, diced Celery hearts and leaves, - diced to equal same amount - as onions Chicken broth Butter Water Salt and pepper Sage 6 Eggs Flour One week before: Bake a 9 x 13 pan of corn bread. Cool. Break into chunks and put in very large Tupperware container or large roasting pan. Add 1 1/2 loaves of bread - spread slices for drying moving around daily, and breaking up as the slices dry out. Use good bread ~ the cheap stuff is NOT as good! Keep covered with a clean dish towel, do NOT seal with lid. Preparation and Cooking: Clean a a thawed turkey (thaw in the refrigerator about 3-4 days for a 20 pound turkey). Place the turkey breast DOWN in a large roasting pan (enamel is great). Add the neck and giblets. Slice about 2 sticks of butter and place these all over the turkey. Open one can chicken broth and pour in the bottom of the pan. If the roaster lid fits, use it to cover the turkey. If it doesn't, make a cover with heavy foil by tearing off two pieces of foil about 12 inches longer than the pan and make a "sealed" fold along the lengthwise edges. Put over the turkey like a tent - that is, leave some space in the center rather than having the foil touch the turkey. Pinch the edges of the foil tightly around all edges to seal juices in as turkey bakes. Bake in a 325 degree oven until about 1 hour BEFORE the turkey is completely done! You'll have to check a 20 lb turkey in about 2 1/2 hours or 3 hours. If your turkey is TOO done, it will not be as good. Ideally, the meat should not be falling away from the bones. Set a timer for 2 1/2 hours... and about 1 hour before you think the turkey is ready for adding the stuffing, begin preparing it. Do NOT prepare too far ahead of time. Dice the onions and celery hearts/leaves (if you don't have hearts, use lots of leaves - this is one of the "secrets" of my stuffing). Together, the onions and celery should equal at least 6 cups, more or less. Remove the turkey carefully. Move the turkey to another container (I use the roaster lid or an aluminum baking pan). Pour the broth through a strainer into the sauce pan you'll be using to make the gravy. Retain the rest for the stuffing. If more liquid is needed, use cans of chicken broth and/or 1 stick of butter to 1 cup of water. Into a large container (I use the huge tupperware bowl), put the dried corn bread, bread, onions and celery. Pour in any left over broth. This may be hot, so wait for it to cool. Mix with a large wooden spoon. Add enough chicken broth to cool the mixture enough that it can be mixed with your hands. Each hardened piece of corn bread and bread should be smashed with your fingers. When the mixture is cool enough that it won't cook the eggs, add the eggs. Remember to break the eggs into another container. This will prevent egg shells in your stuffing!!! (Eggs in stuffing: another "secret.") Add salt, lots of pepper, and lots of sage. Mix by hand, adding more broth as needed for a nice thick and moist mixture - not too sloppy. Taste it! This is where YOUR judgment comes into play. The stuffing should have a hint of pepper, and a definite taste of sage. When the stuffing looks right and tastes right, start putting it in the bottom of the roaster. Put in enough so that you have about 1/2" of stuffing in the pan. Now place the turkey ON TOP of the stuffing, breast UP. Continue adding the stuffing all around the turkey. If you have enough, you can completely bury the turkey in stuffing! Bury the neck and giblets in the stuffing - push then in and cover them. (My favorite part of the turkey is the neck - no one in my family DARES to use it in gravy!) If you want giblet gravy (ugh!) hold back the giblets and do your thing with them. Cover as before, return to the oven for about 2 hours, or until celery and onions are tender. Make gravy by adding a couple of large scoops of stuffing into the retained broth. Make a thickening of flour and water (or cornstarch) to thicken your gravy as desired. If you don't have enough broth, open another can of Chicken broth! This turkey is NOT "pretty as a picture" but I guarantee it's the most delicious way in the world to prepare turkey and stuffing (or chicken and stuffing). Clem's grandmother raised fourteen children and this was the only way to prepare enough "dressing" for the entire family. Of course, she cooked her meals in a wood cook stove. This method of preparation was handed down to Clem's mother who then taught it to me....Joyce Kohl IT NEVER TURNS OUT THE SAME WAY COOKBOOK (Kitchen of Joyce & Clem Kohl Posted by Joyce Kohl, ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Quick Asparagus Salad Categories: Salads, Vegetables, Kooknet Yield: 4 servings 1 lb Asparagus 3 tb Light soy sauce 1 ts Sesame seed oil or - hot sesame oil Cut or snap off tough ends of asparagus and cut off the small wedge-shaped leaves up to 2 inches from the tip. Wash well and cut on the diagonal into 1 1/2-inch lengths. Bring 6 cups of water to a boil in a saucepan over high heat. Add the asparagus pieces. As soon as the water returns to a boil, drain and quickly cool in cold water to stop the cooking. Drain well. (The asparagus can be cooked a day ahead and refrigerated.) Just before serving, place the asparagus in a serving bowl and toss with the soy sauce and sesame seed oil. Serve at room temperature. From The Arizona Republic (Originally from Knight-Ridder Tribune) Typed by Joyce Kohl, THE IMPROV BBS Posted by Joyce Kohl, ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Shrimp Bisque Categories: Fish, Main dish, Low-cal, Kooknet Yield: 4 servings 1 lb Large shrimp, peeled and - deveined 1 lg Onion, finely chopped 2 Ribs celery, finely chopped 1 tb Unsalted butter 1 md Red Bell pepper,finely diced 2 Cloves garlic, finely minced 1/4 c All-purpose flour 2 ts Sweet paprika 2 tb Tomato paste 1 qt Low-sodium chicken broth 2 1/2 oz Butter buds 1/2 c Cream sherry 2 Whole bay leaves 1/4 ts Thyme 1/2 ts Sweet basil 1/2 ts Black pepper 1/4 ts White pepper 1/4 ts Tabasco sauce 2 tb Fine brandy 2/3 c No-fat sour cream 1/4 c Finely chopped fresh parsley Saute the shrimp, onion and celery in the butter over medium heat in a large saucepan for 4 minutes, then add the red bell pepper, garlic and flour. Continue to saute for 2 more minutes. Add the paprika and tomato paste and blend well. Keeping the sauce at a simmer, add the chicken broth, Butter Buds, sherry, bay leaves, thyme, basil, fresh ground black pepper, white pepper and Tabasco sauce. Add the brandy and sour cream and blend till smooth (use a wire whisk). Add the parsley, stir it in, and heat for 1 minute. Serve at once. Approximate values per serving: 351 calories, 7 g fat, 25 mg cholesterol, 997 mg sodium, 18 percent calories from fat. From The Arizona Republic, March 29, 1995 Typed by Joyce Kohl, THE IMPROV BBS Posted by Joyce Kohl, ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Garlicky Beef and Pasta Categories: Main dish, Low-cal, Kooknet Yield: 4 servings 1 1/2 c Uncooked rotoni pasta - (Spirals) 1 lb Beef round tip steak, cut - 1/8 to 1/4 inch thick Vegetable cooking spray 2 Cloves garlic, crushed 1/2 ts Salt 1/8 ts Pepper (or 1/4 ts) 1 tb Water 2 c Frozen cut green beans - about 8 ounces 1/2 c Jarred brown beef gravy Cook pasta according to package directions; keep warm. Meanwhile stack beef steaks; cut lengthwise in half and then crosswise into 1-inch-wide strips. Spray large non-stick skillet with cooking spray; place skillet over medium-high heat until hot. Add beef and garlic, half at a time, and stir-fry 1 minute or until outside surface of beef is no longer pink. Don't overcook. Season with salt and pepper. Remove from skillet; keep warm. In same skillet, heat water until hot. Add green beans; cook 4 or 5 minutes or until tender, stirring occasionally. Stir in gravy and pasta; heat through. Return beef to skillet; toss to combine. Approximate values per serving: 296 calories, 7 g fat, 70 mg cholesterol, 488 mg sodium, 21 percent calories from fat. Bonus recipes from N.Y. Times News Service and typed from The Arizona Republic by Joyce Kohl, THE IMPROV BBS Posted by Joyce Kohl, ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sweet Onion Quiche Categories: Main dish, Cheese/eggs, Kooknet Yield: 6 servings 3 c Thinly sliced sweet onions - such as Georgia Vidalias 1 tb Olive oil 2 tb Butter 2 tb Minced shallots or scallions Salt, freshly ground pepper - And nutmeg, to taste 3 lg Eggs, blended with enough - whole milk or half-and- - half to make 1 1/2 cups - liquid 1/4 c Swiss cheese, grated and - lightly packed 1 9-inch pre-baked pastry - pie shell Preheat oven to 375 degrees. Heat olive oil in large sauce pan. Saute sliced onions until soft but not browned. In separate pan, heat butter and saute shallots or scallions briefly. Add to onions and continue cooking until mixture is tender. Season with salt, pepper and nutmeg and let cool. Strew all but 2 tablespoons grated cheese in pie shell. Add onion to egg-milk mixture and pour into pie shell, up to 1/4 inch of rim. Sprinkle with reserved cheese. Bake or 35 minutes until puffed and brown. Approximate values per serving: 306 calories, 21 g fat, 125 mg cholesterol, 282 mg sodium, 62 percent calories from fat From The Arizona Republic (Originally from The Fort Worth Star-Telegram). Typed by Joyce Kohl, THE IMPROV BBS Posted by Joyce Kohl, ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Navy Bean w/Ham-Hock Soup Categories: Soups, Kooknet Yield: 12 servings 2 c Dried navy beans 1/3 c Onion, diced 1/2 c Carrots, diced 2 ts Garlic, chopped 1 Smoked ham hock 2 tb Margarine, melted 10 1/4 c Chicken or vegetable stock 1/4 ts Cayenne pepper 1/4 ts Black pepper 1/2 ts Paprika 1/2 ts Parsley flakes 1/4 ts Tabasco sauce Salt, to taste Roux (optional), made from - 3 tablespoons flour and - 2 tablespoons butter, - stirred until well mixed Rinse beans well. Soak overnight in cold water. The next day, saute onion, carrots, garlic and ham hock in margarine for about 5 minutes. Add drained beans and chicken or vegetable stock. Bring to a boil, then lower heat and let simmer until beans are tender, approximately 1 to 2 hours. If more liquid is needed, add more water or stock. Caution: Do not add too much liquid. Before finishing soup, add cayenne and black pepper, paprika, parsley, Tabasco and salt, to taste. If a smoother texture is desired, thicken with roux. Approximate values per serving: 229 calories, 6g fat, 17mg cholesterol, 24g carbohydrates, 716mg sodium, 26 percent calories from fat. This is served at Crackers & Company Cafe at 535 W. Iron Ave., in Mesa, Arizona. Recipe typed by Joyce Kohl, THE IMPROV BBS. This recipe appeared in The Arizona Republic March 29, 1995 Posted by Joyce Kohl, ■ THE IMPROV BBS ■ KOOK-NET Hub ■ (602) 991-4849 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Jewish Rye Bread Categories: Breads, Kooknet Yield: 2 loaves POOLISH : 3 c Spring Water, 75 degrees 1 1/2 ts Dry Yeast 2 tb Sugar, raw or granulated 3 c Flour, unbleached bread FINAL DOUGH : 2 c Rye Flour, medium ground 1/4 c Caraway Seeds 1 tb Oil, vegetable 1 tb Salt, sea 1 tb Sugar, raw or granulated 3 c Flour, unbleached bread MAKE & FERMENT THE POOLISH (allow 5 hours): : Combine the water, yeast, and sugar in a 6-quart bowl. Let stand 1 minute, then stir with a wooden spoon until yeast and sugar are dissolved. Add the unbleached flour and stir until the consistency of a thick batter. Continue stirring for about 100 strokes or until the strands of gluten come off the spoon when you press the back of the spoon against the bowl. Scrape down the sides of the bowl with a rubber spatula. Cover with a clean damp kitchen towel or plastic wrap, and put in a moderately warm (74-80 degree) draft-free place until it is bubbly and increased in volume. (The poolish can be refrigerated overnight. Allow to stand at room temperature for 2 hours before proceeding.) MIX & KNEAD THE FINAL DOUGH (20 minutes): : Measure the ingredients and make sure all ingredients, including the poolish are at 74-80 degrees. Transfer the poolish to your mixing bowl. Add the rye flour, caraway seeds, oil, salt, and sugar. Stir with a wooden spoon until well combined. Add enough of the unbleached flour to make a thick mass that is difficult to stir. Turn out onto a well-floured surface. Knead, adding more of the remaining flour when needed until dough is soft and smooth, 15-20 minutes. The dough is ready when a small amount pulled from the mass springs back quickly. FERMENT THE DOUGH (2 hours): : Shape the dough into a ball and let it rest on a lightly floured surface while you lightly butter or grease a large bowl. Place the dough in the bowl and turn the dough to coat the top. Take the dough's temperature; the ideal is 78 degrees. Cover with a clean damp kitchen towel or plastic wrap and put in a moderately warm (74-80 degrees) draft-free place until doubled in volume. : NOTE: If the dough temperature is higher than 78 degrees, put in a cooler than 78 degree place like the refrigerator, until the dough cools to 78 degrees. If it is lower than 78 degrees, put it in a warmer than 78 degree place until the dough warms up to 78 degrees. The point is to try to keep the dough at 78 degrees during its fermentation. If you do have to move the dough, be gentle and don't jostle it, or the dough may deflate. FERMENT THE DOUGH A SECOND TIME (45 minutes): : Deflate the dough by pulling up on the sides and pushing down in the center. Re-form into a ball, return to the ball, and cover again with a damp towel or plastic wrap. Put in a moderately warm (74-80 degree) draft-free place until doubled in volume. FERMENT THE DOUGH A THIRD TIME (45 minutes): : Deflate again the same as before, shape into a ball, return to bowl, and cover again. Put in a moderately warm (74-80 degree) place until doubled again. DIVIDE & SHAPE THE DOUGH INTO LOAVES (10 minutes): : Deflate the dough by pushing down in the center and pulling up on the sides. Transfer the dough to a lightly floured work surface and knead briefly. Cut the dough into 2 equal pieces. Flatten each with the heel of your hand using firm direct strokes. Shape each piece into a tight ball for round loaves. PROOF THE LOAVES (1 hour): : Place the loaves on a lightly floured board. Cover with a damp towel or plastic wrap and put in a moderately warm (74-80 degree) place until doubled in volume. BAKE THE LOAVES (45 minutes): : 45 minutes to 1 hour before baking, preheat the oven and baking stone, if you have one, on the center rack of the oven to 450 degrees. : The oven rack must be in the center of the oven. If it is in the lower third of the oven, the bottoms of the breads may burn, and if it is in the upper third, the top crusts may burn. : Using a very sharp, serrated knife or a single-edged razor blade, score the loaves by making quick shallow cuts 1/4 to 1/2 inch deep along the surface. Slide the loaves one at a time onto the baking stone, if you are using one, and quickly spray the inner walls and floor of the oven with cold water from a spritzer bottle. If there's an electric light bulb in the oven, avoid spraying it directly...it may burst. Spray for several seconds until steam has filled the oven. Quickly close the door to trap the steam and bake 3 minutes. Spray again in the same way, closing the door immediately so that steam doesn't escape. Bake 12 minutes. Reduce heat to 400 degrees and bake until loaves are a rich caramel color and the crust is firm, another 15-20 minutes. : To test the loaves for doneness, remove and hold the loaves upside down. Strike the bottoms firmly with your finger. If the sound is hollow, the breads are done. If it doesn't sound hollow, bake 5 minutes longer. : Cool completely on wire racks. Posted by Elaine Poncelet, KOOK-NET Hub:Vision Dimension Gerald, MO, (314) 764-8406 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Apple Turnovers #3 Categories: Fruits, Desserts, Kooknet Yield: 4 servings 1/2 c Butter 4 oz Cream cheese, soft 2 c Sifted whole wheat -flour 1 tb Honey 1/4 ts Salt 1/2 c Diced apples 1/3 c Brown sugar 3 tb Flour 1/2 tb Lemon juice 1/4 ts Cinnamon 1/8 ts Cloves 1/8 ts Salt Cream butter, honey, and cream cheese until smooth and creamy. Sift together flour, honey & salt. Work into creamed mixture with a pastry cutter until completely blended in. Form into a ball; wrap in plastic wrap and chill several hours. Preheat oven to 425 degrees. Combine apples, brown sugar, flour, lemon juice and spices. Roll pastry 1/8" thick; cut into 4 squares. Place one fourth of apple filling on each square. Fold in half diagonally and press edges with tines of fork to seal. Slit pastry with sharp knife. Place on ungreased cookie sheet and bake 20-25 minutes. Posted by Terri St. Louis on Kook-Net Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mediterranean Lemon Cake Categories: Cakes, Kooknet Yield: 8 servings 1 c Softened butter 1 1/2 c Sugar 4 Eggs, room temp 1 tb Grated lemon peel 2 1/2 c Unbleached flour 1/2 ts Salt 1 ts Baking soda 1 ts Baking powder 1 c Yogurt, room temp 3/4 c Finely ground nuts 1/2 c Lemon juice Cream the softened butter and 1 c of the sugar together until light and fluffy. Add eggs and the lemon peel; blend thoroughly. Sift the flour, salt, baking soda and baking powder together. Add dry ingredients alternately with the yogurt. Fold in the ground nuts. Turn into a well-greased 9 inch tube pan. Bake at 350 degrees for 1 hour or until a toothpick inserted in the top comes out clean. Combine the 1/2 c sugar and lemon juice in a saucepan. Heat until sugar has dissolved and pour over the cake while still warm. Allow cake to cool in the pan. From "The Portable Feast" by Diane D. MacMillan, 101 Productions. Posted by Terri St. Louis, Internet terri.woltmon@sctcbbs.wmeonlin.sacbbx.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Banana Tea Bread Categories: Breads, Fruits, Kooknet Yield: 1 loaf 1 3/4 c Sifted flour 2 ts Baking powder 1/4 ts Baking soda 1/2 ts Salt 1/3 c Shortening 2/3 c Sugar 2 Eggs, well beaten 1 c Mashed ripe bananas Preheat oven to 350 degrees. Sift flour with baking powder, soda and salt and set aside. Cream shortening until light, add sugar gradually, continuing to cream until fluffy. Beat in eggs. Add flour mixture alternately with bananas, beginning and ending with flour. Spoon into a well-greased 9 x 5 x 3 inch loaf pan and bake about 1 hour and 10 minutes until loaf pulls slightly from sides of pan and is springy to the touch. Cool upright in pan 10 minutes, then turn out on a wire rack and cool before slicing. About 110 calories for each of 20 slices. Posted by Terri St.Louis-Woltmon. Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Green Tomato, Apple and Pear Mincemeat Categories: Fruits, Jelly/jam, Kooknet Yield: 8 pints 3 qt Green Tomatoes, coarsely -chopped 1 tb Non-Iodized Salt 1 1/2 qt Green Apples, peeled, cored -and coarsely chopped 1 1/2 qt Bartlett or Anjou Pears, -peeled, cored and coarsely -chopped 2 c Golden Raisins 2 md Oranges, the juice, zest and -chopped pulp of 2 Lemons, zest of 1/2 c Rice Wine Vinegar 1/2 c Frozen Apple Juice -Concentrate, undiluted 3 1/2 c Packed Dark Brown Sugar 2 ts Ground Cinnamon 1/2 ts Ground Allspice 1/2 ts Ground Cloves 1/2 ts Ground Ginger 1/2 c Dark Jamacian Rum 1/2 c Butter, melted Use a food processor to chop tomatoes, apples and pears, doing them one at a time and separately. Pulse so that you don't reduce them to a puree. Combine chopped green tomatoes with salt, stir and pour into a colander to drain for an hour. Combine drained tomatoes with chopped apples, pears, raisins, orange juice, zest and pulp, lemon zest, vinegar, apple juice concentrate, sugar, cinnamon, allspice, cloves, and ginger in a large stainless steel soup pot. Raise to a boil over medium heat, then lower the temperature to a simmer until thick, about an hour. Stir from time to time to keep it from sticking to the bottom. Stir in rum, then ladle into hot, clean, pint canning jars, leaving 3/4" headspace. Spoon a tablespoon of melted butter atop each jar, then seal with new two-piece canning lids, according to manufacturers directions. Process in a boiling water bath for 25 minutes. Cool, label and store the jars in a cool, dark place. Keeps up to a year. Best if you let it mellow at least a month before using. Source: Medford Mail Tribune, 23 August 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pear Chutney Categories: Fruits, Side dishes, Kooknet, Jelly/jam Yield: 5 pints 5 lb Bartlett or Anjou Pears, -cored, peeled and coarsley -chopped 1 lb Light Brown Sugar 1 lb Granulated Sugar 1 lb Golden Raisins 3 Cloves Garlic, minced 2 tb Salt 2 tb Mustard Seed 2 tb Red Chilies, crushed 1 tb Fresh Ginger, grated 1 tb Ground Cumin 1 1/2 qt Cider Vinegar Stir the pears with brown and white sugar in a large, heavy pan. Over medium-low heat slowly raise the mixture to a boil, then cook until thick, stirring from time to time, about 2 hours. Stir in the raisins, garlic, salt, mustard seed, chilies, ginger, cumin, and cider vinegar. Bring the mixture to a boil over medium heat, covered, then take it off the heat, remove the cover and let it stand until it's at room temperature. Cover and let it stand overnight. The next morning sterilize 5 pint jars with new flats and lids by boiling in water to cover for 12 minutes. Leave the jars in the hot water. Bring the chutney mixture to a boil over low heat and boil slowly, uncovered, until thick, about 1 hour. Stir often. Spoon the mixture into the hot, sterile jars, and seal with flats and lids. Process the jars in a boiling water bath for 10 minutes. After the jars have cooled, press down on the tops of each one to make sure it has formed a vacuum seal. Lable and date the jars. Refrigerate any jar in which the lid pops, or is non-concave and sealed down tight. Store at least 1 month in a cool, dark place before serving. This chutney will keep up to a year in a cool, dark storage space. So good you could eat it with a spoon, this spicy preserved pear sets off Indian entrees as well as Southern picnic suppers. Spread a little on a piece of homemade bread then layer with chicken salad with ruffled lettuce for a zippy lunch. Use up less-than-perfect Bartletts, cutting away bruised spots as you peel and core the fruit. Always try to include about one-quarter unripe fruit for best pectin development. For a chunky texture, cut the fruit coarsley. If you prefer a more jam-like texture, cut the fruit into smaller pieces. Source: Medford Mail Tribune, 23 August 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Parmesan Straws Categories: Appetizers, Kooknet Yield: 5 dozen 1 lg Egg white 2 tb Olive oil 1/4 ts Salt 1/8 ts Cayenne (opt) 6 Sheets Phyllo dough, -14 x 18" 3/4 c Freshly grated Parmesan -or Asiago cheese Preheat oven to 400 degrees. Lightly coat 2 baking sheets with nonstick cooking spray or line with parchment peper. In a small bowl, whisk together egg white, oil, salt and cayenne. Lay a sheet of phyllo on a work surface with a short side toward you. Keep remaining phyllo sheets covered with plastic wrap or wax paper. With a pastry brush, lightly coat the lower half of the sheet with the egg-white mixture and sprinkle with about 2 t cheese. Fold the upper half over to cover the lower half. Brush the right half of the folded sheet with egg-white mixture, sprinkle with a heaping teaspoon of cheese and fold the left half over the cheese. Brush the bottom half of the folded sheet with the egg-white mixture, sprinkle with 1 t cheese and fold the upper half over the lower half. Finally, brush the top with the egg-white mixture and sprinkle with 1 t cheese. Cut into ten 1/2" strips using a knife or serrated pastry cutter. With a wide spatula, transfer the strips to the prepared baking sheet, placing them about 1/2" apart. Repeat the procedure with the remaining 5 sheets of phyllo, egg-white mixture and cheese. Bake the straws for 8 to 10 minutes, or until golden and crisp. Transfer to a rack to cool. (The straws may be stored in an airtight container at room temp for 1 week.) Per straw: 19 calories, 1 g protein, 1 g fat, 3 g carbohydrate, 38 mg sodium, 1 mg cholesterol. From Eating Well Magazine, Nov/Dec 93. Posted by Terri St.Louis-Woltmon. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cheese Puffs #2 Categories: Appetizers, Kooknet Yield: 4 1/2 dozen 1 tb Butter 1 tb Olive oil 1/2 ts Salt 1/2 ts Cayenne pepper 1 c Flour 2 lg Eggs 4 lg Egg whites 3/4 c Plus 2 tb Freshly grated Asiago or -Parmesan Lightly coat 2 baking sheets with nonstick cooking spray or line with parchment paper. In a medium-sized saucepan, combine 1 cup water, butter, oil, salt and cayenne; bring to a boil over medium heat. Remove from heat and add flour all at once. Stir with a wooden spoon until it forms a smooth paste. Return the mixture to low heat and cook, stirring, for about 3 minutes, to dry the paste slightly. Remove from heat and cool for 2 minutes. Lightly whisk together eggs and 3 of the whites. With a wooden spoon, beat 1/4 of the egg mixture into the flour paste until absorbed. Repeat with 3 more additions of the egg mixture, until the paste is smooth and glossy. Stir in 3/4 c of the cheese. Using a pastry bag or spoon, drop 1" mounds 1 1/2" apart on the prepared baking sheets. Lightly beat the remaining egg white and drush it over each puff. Sprinkle with the remaining 2 T cheese. Bake, one sheet at a time, for 20 to 25 minutes, or until the puffs are firm and well browned. Serve warm. (The puffs may be frozen, for up to 2 months and reheated for 10 minutes at 350 degrees). Per puff: 24 calories, 1 g protein, 1 g fat, 2 g carbohydrate, 59 mg sodium, 10 mg sholesterol. From Eating Well Magazine, Nov/Dec 93. Posted by Terri St.Louis-Woltmon. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Ginger-Almond Cookies Categories: Cookies, Kooknet Yield: 4 dozen 1 1/4 c Whole Almonds; blanched 1 1/4 c Butter 1 1/4 c Sugar 1/4 c Candied Ginger; minced 2 ts Ground Ginger 1 pn Salt 2 1/2 c Flour Spread almonds in a single layer in a shallow pan. Place in col oven; turn thermostat to 350°F, and toast almonds 12-15 minutes, stirring occasionally, until lightly toasted. Cool. Grind 3/4 cup of the toasted almonds in a food processor or blender until fine. Cream together ground almonds, butter, sugar, candied ginger, ground ginger and salt. Mix in flour until dough forms a ball. Divide dough into 2 pieces. Roll each piece to form a log 1 1/2 to 2" in diameter. Wrap and chill logs until firm enough to slice, about 30 minutes. Slice dough into 1/4" slices; place slices 2" apart on ungreased baking sheets. Press a toasted almond into the center of each slice. Bak at 350°F for 10-12 minutes, until cookies are lightly browned. Remove cookies to cake rack to cool. Per Cookie: Calories: 111, Protein: 2 g, Carbohydrate: 12 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 13 mg, Sodium: 47 mg, Fiber: 1 g. Source: Buderim Australian Ginger Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Red Cherry Bars Categories: Cookies, Kooknet Yield: 12 bars 1/2 c Butter 2 ts Powdered Sugar 1 1/4 c Flour 1/4 ts Salt 1/2 ts Baking Powder 1 c Sugar 9 oz Bottle Maraschino Cherries; -chopped 2 Eggs; well beaten 1 ts Vanilla Cream butter, powdered sugar and 1 cup flour and pat into the bottom of an 8 x 8" pan. Bake at 350°F until brown, 10-15 minutes. Remove from oven. Sift remaining 1/4 cup flour, salt and baking powder. In separate bowl, mix sugar, cherries, eggs, vanilla and add to sifted flour mixture. Spread on top of baked bar layer in pan and return to oven until done, about 25 minutes. Insert wood pick to test for doneness. If it comes out clean, top is done. Let cool, then cut into bars. Source: "Farm Recipes and Food Secrets From the Norske Nook: the Midwest's 1 Roadside Cafe." (Crown: $24) Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Apricot-Walnut Bars Categories: Cookies, Kooknet Yield: 12 bars 3/4 c Dried Apricots Water 1 1/3 c Flour 1/4 c Sugar 1/2 c Butter 2 Eggs; well beaten 1 c Brown Sugar 1/2 ts Baking Powder 1/4 ts Salt 1/2 ts Vanilla 1/2 c Walnuts; chopped In a saucepan, cover apricots with water and bring to a boil; then simmer 10 minutes. Drain and let cool. Chop apricots. Sift 1 cup flour with sugar into a bowl, then cut butter into it until it is like coarse cornmeal. Pack into a 9 x 9 x 2" pan. Bake for 25 minutes at 325°F. Combine eggs and brown sugar, 1/3 cup flour, baking powder, salt, vanilla, waluts, and apricots and stir well in a medium bowl. Spread over baked layer and bake 35 minutes at 325°F. Coll, and cut into bars. Source: Shelby Lynne Smith of Stinson Beach, Ca. Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Holiday Nut Crunch Categories: Cookies, Kooknet Yield: 4 dozen 1 c Walnut Pieces 3/4 c Raw Peanuts 3/4 c Whole Almonds; blanched 1/2 ts Salt 1/4 c Butter 3 Egg Whites 1 c Sugar 3/4 c Flour 1/2 ts Ground Cinnamon 12 oz Chocolate Chips Place nuts in a 9 x 13" baking pan. Sprinkle with salt and bake at 325°F for 15-20 minutes, stirring often. Remove nuts from pan and let cool. Add butter to pan and melt in pan. Beat egg whites until stiff. Combine sugar, flour and cinnamon in a medium bowl and fold in egg whites. Fold in nuts. Spread mix evenly over butter in pan. Bake at 325°F for 35 minutes. Sprinkle chocolate chips over top of pan, and let melt. Spread melted chocolate lightly over top. Cool on wire rack. Cut into 1 1/2" squares. Source: Shelby Lynne Smith of Stinson Beach, Ca. Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Apricot Bran Chews Categories: Cookies, Kooknet Yield: 4 dozen 1/3 c Whole Bran Cereal 1/4 c Water 3/4 c Butter; softened 1/4 c Packed Brown Sugar 1 Egg 1/4 c Honey 1 ts Vanilla 1 c Flour 1 ts Baking Powder 1/4 ts Salt 1/4 ts Baking Soda 1/4 c Dry Nonfat Milk Powder 1 c Oatmeal 3/4 c Walnuts; chopped 1 c Dried Apricots; chopped Combine bran and water. Set aside. Cream butter and brown sugar. Add egg, beat until fluffy. Mix in honey, vanilla and bran. Combine remaining ingredients with butter mixture and mix well. Drop by tablespoonfuls 2" apart on a greased cookie sheet. Bake at 375°F for 10 minutes or until golden brown and firm. Source: Shelby Lynne Smith of Stinson Beach, Ca. Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Peanut Raisin Cookies Categories: Cookies, Kooknet Yield: 7 dozen 1 c Butter 1/2 c Chunky Peanut Butter 1 c Packed Brown Sugar 2 Eggs 1 c Honey 2 c Whole Wheat Flour 2 c Rolled Oats 1 c Unsweetened Wheat Germ 1 c Coconut; shredded 1 c Raisins 1 c Peanuts; chopped Mix butter, peanut butter and sugar until creamy. Add eggs, one at a time, beatin until fluffy. Mix in honey, flour, oats and wheat germ. Mix thoroughly. Add coconut, raisins and peanuts. Drop by tablespoonfuls 2" apart on greased cookie sheets. Bake at 375°F for 10-12 minutes, or until firm to the touch. Source: Shelby Lynne Smith of Stinson Beach, Ca. Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Raisin-Filled Chocolate Chip Cookies Categories: Cookies, Kooknet Yield: 6 dozen 2 c Margarine 3/4 c Brown Sugar 3/4 c Sugar 1 ts Vanilla 1 ts Water 2 Eggs 2 1/2 c Flour 1 ts Baking Soda 1/2 ts Salt 2 c Raisins 12 oz Chocolate Chips Cream margarine, sugars, vanilla, water and eggs together in a mixing bowl. By hand, stir in flour, baking soda and salt. Stir in raisins and chocolate chips. Drop by teaspoonfuls 1 1/2" apart on cookie sheets.Bake at 375°F for 8 minutes. Source: Shelby Lynne Smith of Stinson Beach, Ca. Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Thai Basil Cookies Categories: Cookies, Kooknet Yield: 24 cookies 1/2 lb Unsalted Butter; at room -temperature 10 tb Sugar 1 Lemon; zest of 12 md Thai Basil Leaves 2 Egg Yolks 2 c Flour 1 pn Salt Cream butter, sugar and lemon zest in the bowl of an electric mixer. Finely chop basil and add to creamed mixture. Add egg yolks; beat in well. Add the flour and salt. Mix until just incorporated. Put dough between sheets of plastic wrap and flatten into a 1" thick disc. Refrigerate overnight. (Dough may be frozen at this point.) Roll out dough on a floured board to about 1/8" thickness. Cut into 2" rounds with a cookie cutter and place on parchment paper lined cookie sheets. Bake ina 350°F oven 10-12 minutes, or until lightly browned. Transfer to racks to cool. Per Cookie: Calories: 130, Protein: 1 g, Carbohydrate: 13 g, Saturated Fat: 5 g, Cholesterol: 38 mg, Sodium: 13 mg. Source: David Lebovitz of Monsoon. Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lemony Pear-Pecan Bread ABM Categories: Breads, Kooknet Yield: 1 lb loaf 6 oz Jar Strained Pear or Peach -Baby Food 1 tb Water 1 tb Butter or Margarine 3/4 ts Salt 2 c Bread Flour 1/3 c Pecans; toasted and coarsely -choppped 2 ts Packed Brown Sugar 1 1/2 ts Lemon Peel; finely shredded 1 1/2 ts Bread Machine Yeast Add ingredients to bread machine pan in the order suggested by the manufacturer, adding pears with water and pecans with flour. Process on basic bread setting, light color setting, if availible. For large capacity machines with glass domes, select medium/normal color setting to ensure complete baking. Time bake feature can be used. Source: Medford Mail Tribune, 10 May 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Apricot-Filled Coffee Bread Categories: Breads, Kooknet Yield: 1 loaf MMMMM---------------------------BREAD-------------------------------- 1 pk Yeast 1/4 c Warm Water 2 Eggs 1/2 c Sugar 1/2 ts Salt 1/3 c Sour Cream 1/3 c Butter; melted and cooled 2 1/2 c Flour; sifted MMMMM--------------------------FILLING------------------------------- 6 oz Dried Apricots; chopped 1 c Water 1/3 c Honey 1/8 ts Cinnamon MMMMM--------------------------TOPPING------------------------------- 1 Egg White 1 ts Water 2 tb Almonds; sliced Combine yeast and warm water. In a large bowl, combine all bread ingredients except 1 cup flour. Blend at low speed, then beat on high speed for about 3 minutes. Beat in remaining 1 cup flour with a wooden spoon. Turn out on a floured surface and knead about 10 minutes. Turn into a greased bowl; cover. Let rise until double. Meanwhile, combine filling ingredients in a saucepan over medium-high heat. Bring to a boil and cook, covered, for about 10-15 minutes, until liquid is absorbed. Punch dough down and roll out to a rectangle about 10 x 15". Place on a lightly greased sheet. Mark dough into 3 lengthwise sections. Spread filling in center third. With a sharp knife, cut 10 diagonal strips on each side. Overlap strips first from one side then the other. Brush loaf with egg white mixed with water. Let rise in a warm place until almost double, about 30 minutes. Sprinkle with almonds. Bake in a preheated 350°F oven for 30 minutes. Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sourdough Bread from Katherine Smith Categories: Breads, Kooknet Yield: 2 loaves 1 c Milk 1/3 c Sugar 1/3 c Shortening 1 ts Salt 1 pk Yeast 2 tb Lukewarm water 1 1/2 c Sourdough Starter; -see recipes 5 c Flour Scald milk; add sugar, shortening and salt. Stir to melt sugar and shortening; cool to lukewarm. Dissolve yeast in warm water. Beat together cooled milk mixture, yeast, sourdough starter and 2 cups flour. Add remaining flour to make a stiff dough. Turn onto floured surface, knead 5-10 minutes, adding only enough flour to keep dough from sticking. Place in a greased bowl, turning to grease surface. Let rise until double, about 1 1/2 hours. Punch down. Let it rise again for about 1/2 an hour. divide into 2 balls, cover with a towel and let rest 10 minutes. Shape into 2 loaves and put each in a greased 9 x 5 x 3" pan. Let rise until doubled, about 1 hour. Bake in a preheated 400°F oven for about 40 minutes. Turn out and cool. Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Basic Sourdough Starter from Katherine Smith Categories: Breads, Kooknet Yield: 1 quart 1 pk Active Dry Yeast 1 qt Lukewarm water 2 tb Sugar 4 c Flour; sifted In a large crock, holding at least 3 quarts, add yeast mixed with water. Add sugar and flour, beat to mix. Cover, let rise until light and slightly aged, 24-48 hours. Starter may be kept in refrigerator for 7-10 days without attention. Then, it should be stirred and equal amounts of flour and water added. To keep starter, pour off amount needed for recipe, then add flour and water to remaining mix. Amount will depend on amount of starter that is left. Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sourdough Raisin Starter from Katherine Smith Categories: Breads, Kooknet Yield: 1 cup 1/2 c Organic Raisins 1 c Warm Water; 110-115°F 1 c Organic Unbleached White -Flour Put raisins in water. Let stand in a warm (90°F) place until bubbles form. Remove raisins. Mix together flour and water. Place in a clean jar, cover with plastic wrap, and leave in a warm place 2-4 days, stirring each day, or until it becomes light and frothy. This means fermentation is under way. Refrigerate. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pumpkin Bread Ring Categories: Breads, Vegetables, Kooknet Yield: 1 loaf MMMMM---------------------------BREAD-------------------------------- 3 c Bisquick 1 c Sugar 1 c Brown Sugar 1/4 c Butter 4 Eggs 1 cn Pumpkin 1/4 c Milk 2 ts Cinnamon 1/2 ts Ginger 1/4 ts Cloves 1/4 ts Nutmeg MMMMM---------------------BROWN BUTTER GLAZE-------------------------- 1/3 c Butter 2 c Powdered Sugar 1 1/2 ts Vanilla 5 tb Hot Water Beat all bread ingredients at low speed for 1/2 minute, then at medium speed 3 minutes. Spread in a ring pan. Bake at 350°F for about 50 minutes; cool. drizzle with Brown Butter Glaze. Glaze: Heat butter in a saucepan over medium heat until it is brown. Blend in powdered sugar, vanilla and water. Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cranberry-Orange Nut Bread Categories: Breads, Kooknet Yield: 1 loaf 1 3/16 c Bisquick 1/2 c Sugar 1/4 c Flour 1 Egg 1 c Milk 2 tb Ogange Peel; grated 3/4 c Cranberries; chopped 1/2 c Nuts; chopped Combine first 6 ingredients; beat vigorously for 1/2 minute. Stir in cranberries and nuts. Pour into a prepared loaf pan. Bake in a preheated 350°F oven for 1 hour. Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Classic Irish Soda Bread Categories: Breads, Fruits, Irish, Kooknet Yield: 1 loaf 4 c Flour 4 ts Baking Powder 1 c Sugar 1/2 ts Salt 1 ts Caraway Seeds 1 1/2 c Raisins 2 Eggs; beaten 1 c Butter or Margarine; melted 1 c Milk Preheat oven to 350°F. Lightly grease a loaf pan. Place raisins and caraway seeds in a large bowl. Sift together flour, baking soda, sugar and salt. Pour sifted mixture over raisins. Add butter, eggs and milk to the bowl; mix well. Mold dough into a loaf shape on a floured board. Place dough in greased pan and bake for one hour, or until bread tests done. Source: Medford Mail Tribune Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Double-Cheese Wheat Bread ABM Categories: Breads, Kooknet Yield: 1 lb loaf 1/2 c Milk 1/3 c Water 3/4 ts Salt 1 1/2 c Bread Flour 1/2 c Whole Wheat Flour 1 oz Cheddar Cheese; shredded 3 tb Parmesan Cheese; grated 1 tb Sugar 1 1/2 ts Bread Machine Yeast Add ingredients to bread machine in order suggester by the manufacturer, adding the cheeses with the flours. Process on basic white bread cycle, light color setting if desired. Store bread in the refrigerator; bring to room temperature before serving. Source: Medford Mail Tribune, 10 May 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Wild Rice-Three Grain Bread Categories: Breads, Kooknet Yield: 1 to 2 loafs 1 pk Active Dry Yeast 1/3 c Warm Water; 105-115°F 2 c Milk; scalded and cooled to -105-115°F 2 tb Butter or Margarine; melted 2 ts Salt 1/2 c Honey 1/2 c Rolled Oats; uncooked 1/2 c Rye Flour 2 c Whole-Wheat Flour 4 1/2 c Bread or All-Purpose Flour 1 c Wild Rice; cooked 1 Egg; beaten with 1 tb Water 1/2 c Sunflower Seeds; hulled In a large bowl, dissolve yeast in water. Let stand 5 minutes. Mixture should become foamy; if not, either yeast was too old or water was too hot. In either case, start again. Add milk, butter, salt and honey. Stir in oats, rye flour. whole-wheat flour and 2 cups of bread flour to make a soft dough. Knead in wild rice. Cover and let rest for 15 minutes. Then mix in enough additional bread flour to make a stiff dough. Turn onto bread board and knead for 10 minutes, adding more flour as necessary to keep dough from sticking. Turn dough into lightly greased bowl, cover and leave in draft-free place until doubled in bulk, about 2 hours. Punch down dough and knead briefly. To shape, divide dough into 3 parts; shape each part into a strand and braid together to form a wreath. Or divide dough into 2 parts and place in 2 greased 9" baking pans. Let rise until doubled, about 45 minutes. Meanwhile, preheat oven to 375°F. Brush tops with egg-water mixture. Sprinkle with sunflower seeds. Bake about 45 minutes, until loaf or loaves sound hollow when tapped. Cool on rack. Source: Medford Mail Tribune, 28 December 1993 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cheese Batter Bread Categories: Breads, Kooknet Yield: 2 loaves 1 c Milk 1 c Water 2 tb Butter 2 pk Active Dry Yeast 5 1/3 c Flour 3 tb Sugar 1 tb Salt 6 oz Sharp Cheddar Cheese; -shredded 1 Egg Combine milk, 1/2 cup of the water, and the butter in a small saucepan and heat until butter melts. Set aside to cool. Sprinkle the yeast over remaining water in a small bowl.Set aside to proof and soften. Place 1 3/4 cups of the flour, the sugar and salt in a large bowl. Using an electric mixer, gradually add the liquids to the dry ingredients and beat 2 minutes at medium speed, scraping the sides of the bowl occasionally. Add cheese, egg and 3/4 cup flour, or enough to make a thick batter. Beat on high speed for 2 minutes, again scraping bowl occasionally. Gradually stir in just enough of the remaining flour to make a stiff batter so it leaves the sides of the bowl. Cover with a damp cloth and let rise in a warm place until doubled in bulk, about 1 hour. Adjust rack in the lower third of oven; preheat ot 375°F. Using a wooden spoon, stir the raised batter down until it is almost its original volume. Beat for 1 minute. Spoon batter into 2 deep, well-greased, round, 1 quart casseroles. Bake 40-50 minutes, or until golden. Cool 5 minutes, then remove from casseroles and cool, rounded sides up, on wire racks. Per slice of Bread: Calories: 105, Protein: 4 g, Carbohydrate: 15 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 15 mg, Sodium: 245 mg. Source: San Francisco Chronicle Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BLACK WALNUT CHOCOLATE CAKE Categories: Cyberealm, Kooknet, Cakes, Desserts Yield: 8 -inch cake MMMMM----------------------FROM LOIS FLACK--------------------------- MMMMM-----------------CYBEREALM BBS(315)786-1120---------------------- * * * * * MMMMM-------------------------FOR: CAKE------------------------------ 2 oz Unsweetened Chocolate 1/4 c Salad Oil 1/4 ts Salt 1/2 c Hot, strong, Coffee 1/2 c Sugar 1 Egg 1/4 c Whipping Cream 1 ts Baking Soda 1 ts Vanilla 1/2 ts White Wine Vinegar 1 c All-purpose Flour 1 c Chopped, Black Walnuts * * * * * MMMMM-------------------------FOR: GLAZE------------------------------ 5 oz Semi-sweet Baking Chocolate 4 ts Solid, Vegetable Shortening PREP. TIME: 10 min. OVEN TEMP: 350°F BAKE. TIME: 35 to 40 min. * * * * * CHOCOLATE GLAZE * * * * * In the top of a double boiler over simmering (do not boil) water, stir 5 oz semi-sweet baking chocolate and 4 tsp. solid vegetable shortening until melted. * * * * * * CAKE * * * * * * 1. In the top of a double boiler over simmering water, stir chocolate, oil, salt and coffee until melted. 2. Pour chocolate mixture into a large bowl. 3. Add sugar, egg, cream, baking soda, vanilla, and vinegar. Beat with electric mixer on medium speed until blended. 4. Add flour. Beat for 3 to 4 minutes. Occasionally scrape sides of bowl with a rubber spatula. 5. Stir in 1/2 cup of the walnuts. 6. Pour cake batter into prepared pan and set in lower third of oven. 7. Bake at 350°F for 35 to 40 minutes or until cake begins to pull from sides of pan. 8. Cool in pan on rack for 30 minutes. Remove from pan and set on rack over piece of waxed paper. 9. Slowly pour glaze over cake so it flows over top and sides in an even layer. Sprinkle with remaining walnuts. * TIP: To prepare cake pan, line bottom of an 8-inch cake pan, with removable bottom, with waxed paper. Grease paper and pan sides lightly with solid vegetable shortening and dust with flour. Recipe makes 1 8-inch cake that serves 8 to 10. Nutritional Information: Calories:....351 Protein....6.2 g Fat....25.2 g Sodium....151 mg Source: Great American Recipe Cards From: Lois Flack, CYBEREALM BBS, Watertown, NY (315)786-1120 * * * Home of KOOKNET * * * MMMMM