Cream of the Crop 22/Cream of the Crop 22.iso/database/apez1.zip/APEZ1.TXT

Text File | 1996-09-23 | 34KB | 1,082 lines

---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: TATAKI
 Categories: Japanese, Beef, Appetizers
      Yield: 6 servings

      3    New York strip steaks
    3/4 c  Soy sauce
    3/4 c  Sake
    1/2 c  Mirin
      2 c  Dashi

  Mix  together  soy sauce, sake, mirin and dashi. (Sake
  and  Mirin wines can be bought in most liquor stores.
  Dashi, a base for Japanese soup stock,is available in
  most Oriental stores.) Bring to boil.Add steak and
  return to boil.Cook 3 to 5 minutes.Be careful not to
  overcook the meat;it should be rare on the inside.
  Remove steak,wrap in foil and refrigerate overnight.
  Continue boiling,cooking until liquid has reduced to a
  thick sauce. You can tell when it is done,because the
  sauce makes large, slow bubbles when it is ready.Be
  careful; otherwise the sauce will burn. Refrigerate
  overnight. To serve: Cut all fat from steaks. Slice in
  very thin slices. Arrange on a plate. Just before
  serving; pour 1 tsp. of reduced cooking sauce over
  meat. You can also garnish with a little chopped green
  onion. For an appetizer serving, allow 5 to 7 slices
  per person. Serves 6.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: SOUTHERN DIXIE VEAL, HAM AND CHEESE ROLLS
 Categories: Meats, Appetizers
      Yield: 12 servings

      3 lb Veal round streak, 1/4"
           Thick
      2 cl Garlic,pressed
     12    Pieces ham, sliced thin
     12    Pieces cheese, sliced thin
           Flour for dredging
      2    Eggs, beaten
      3 tb Milk
    1/2 ts Horseradish
      1 c  Bread crumbs
    1/4 ts Poultry seasoning
      1 cn Condensed cream of mushroom
           Soup
      2 tb White wine
    1/2 c  Milk
           Sprinkle of paprika

  Preheat oven to 350 degrees. Pound veal with garlic
  into 1/8" thick. Cut into 12 even pieces. Top each
  piece of veal with thin slice of ham. Top each with
  thin slice of cheese. Roll up veal pieces with ham and
  cheese inside. Secure with toothpicks, tie with
  thread. Dredge each roll with flour. Combine eggs,
  milk and horseradish. Roll each meat roll in this egg
  wash. Mix bread crumbs and poultry seasoning together.
  Roll each meat roll in the bread crumbs. Place seam
  side down in baking dish. Combine and bring to boil
  the mushroom soup, white wine and milk. Pour around
  meat rolls. Cover baking dish. Bake for 1 hour.
  Uncover and sprinkle with paprika. Bake another 10
  minutes or until crumbs are a golden brown.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Cajun Cashews
 Categories: Cajun, Appetizers
      Yield: 2 servings

      1 tb Unsalted Butter
      2 ts White Vinegar Or
           Red- Wine Vinegar
      2 ts Tabasco Sauce
      1 ts Cayenne Pepper
    1/2 ts Garlic Salt
    1/2 ts Salt
      2 c  Unsalted Raw Cashews

  Preheat the oven to 350 degrees F.

  Line a jelly roll pan with a sheet of aluminum foil
  and set aside.

  Place the butter, vinegar, tobasco sauce, cayenne
  pepper, garlic salt and slat in a medium -size heavy
  saucepan over medium heat and stir until the butter
  has melted and the seasonings are well incorporated.
  Add the cashews and toss until they are well coated
  with the mixture.

  Pour the nuts onto the prepared baking pan and spread
  so that they are in a single layer.  Bake the nuts
  until dark golden brown, 10 to 15 minutes. Check the
  nuts after 10 minutes to make certain they are not
  browning too quickly. When the nuts are done, remove
  them from the oven and cool for 5 minutes.  Scrape the
  nuts and any dried seasonings on the bottom of the pan
  into a mixing bowl, Toss well.

  Serve the nuts warm or at room temperature. (Nuts may
  be made several days in advance and stored in glass
  jars or other airtight containers. Just the thing for
  football game days or other sports days.)

  As A Variation:  In addition to serving the cashews as
  an appetizer, package them in decorative glass jars or
  tins and give them as presents to good friends.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: CHICKEN CREPES
 Categories: Eggs, Chicken
      Yield: 4 servings

      1    Egg
    1/2 c  Milk
    1/8 ts Salt
      1 ts Corn oil
    1/3 c  Whole wheat flour

--------------------------FILLING--------------------------
      2 tb Butter
      2 tb Whole wheat flour
    1/2 c  Chicken broth
    1/2 c  Milk
      2 tb Dry white wine
    1/2 c  Cooked mushrooms
    1/2 c  Swiss cheese,grated
    1/2 c  Cooked chicken
    1/4 c  Fresh parsley,chopped

  Combine all ingredients in a bowl.Drop by tablespoon
  onto a oiled hot skillet or crepe pan.Do not over
  crowd because mixture spreads widely.After 1
  minute,turn and cook the other side until golden.Stack
  crepes until ready for filling.

  Filling:

  Melt butter in a medium size saucepan.Add flour and
  stir for 1 minute.Then add broth,milk and wine.Blend
  until smooth. In a separate bowl,combine the remaining
  ingredients and stir into sauce. To assemble
  crepes,place 1/3 cup of filling into center of each
  crepe.Roll into a tube shape and turn ends under.Serve
  hot.Makes 4 filled crepes with 9 grams of protein each.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Festive Cheese Ball
 Categories: Appetizers
      Yield: 1 servings

      1 pk (3-oz) softened cream
           Cheese
    1/2 lb Shredded process sharp
           American cheese (2 cups)
      2 tb Toasted sesame seeds
      3 tb Worcestershire
           Sauce
           Coarsely chopped pecans/
           Slivered almonds lightly
           Toasted
           Celery stalks

  Beat cheeses with electric mixer until creamy; blend
  in sesame seeds and worcestershire sauce. Shape into a
  ball; chill several hours. Roll ball in nuts just
  before serving. Serve with celery or crackers.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Fresh and Smoked Salmon Pate
 Categories: Appetizers, Dips
      Yield: 1 servings

    1/4 c  Heavy cream
    1/4 c  Dairy sour cream
      3 c  Cold water
      1    Peeled and sliced thin
           Carrot
      1    Thin sliced small onion
      1    Bay leaf
      3    Thin lemon slices
      1    Fresh red chili pepper
      1 lb Fresh salmon fillets w/skin
      4    Shallots fine chopped
  1 1/2 tb + 1/2 cup (1 stick)
           Unsalted butter at room
           Temperature
      8 oz Smoked salmon diced
      2 tb Lemon juice
  1 1/2 ts Salt
    1/4 ts White pepper
      1 tb Fine chopped fresh dill
           Plus a few sprigs for
           Garnish
      6 tb Clarified butter

  Whish together heavy cream and sour cream in small
  bowl. Refrigerate. Combine cold water, carrot, onion,
  bay leaf, lemon slices and chili pepper in skillet
  large enough to hold the salmon fillets in one layer.
  Bring to boiling; continue to boil 10 minutes. Lower
  to simmer. Add salmon, skin side up. Simmer very
  gently over medium low heat until salmon is just
  cooked, about 10 minutes. Do not overcook. Remove
  salmon from poaching liquid; remove and discard skin.
  Cool completely. Saute shallots in the 1 1/2
  tablespoon butter in small skillet over medium heat,
  stirring, until golden, about 5 minutes. Transfer to
  bowl of food processor. Add salmon, smoked salmon and
  cream mixture to food processor. Puree until smooth.
  With processor running, add remaining 1/2 cup butter,
  bit by bit, until smooth. Add lemon juice, salt and
  pepper. Fold in dill. Spoon mixture into 4 cup souffle
  dish or decorative serving dish. Smooth top with
  rubber spatula. Garnish with a few fresh dill sprigs,
  and a whole bay leaf and small sweet red pepper
  strips, if you wish. Pour clarified butter over top of
  pate to cover completely. Refrigerate 4 hours to set
  pate. NOTE: To clarify butter, melt 6 tablespoon
  butter in saucepan over medium heat. Remove from heat;
  skim off foam from top. With small ladle, spoon clear
  liquid butter into a dish, leaving milky solids
  behind. Discard milky solids. Use clear butter.

-----

---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Holiday Ham & Chili Cheese Ball
 Categories: Appetizers
      Yield: 1 servings

      1 c  (4-oz) shredded cheese
      1 pk (3-oz) cream cheese at room
           Temperature
      1 cn (4.5-oz) deviled ham
      2 tb Finely chopped scallions
      3 tb Chopped green chili
    1/2 c  Chopped walnuts
           Crackers

  In a small bowl, combine cheddar cheese, cream cheese,
  deviled ham, scallions and chilies; mix well. Shape
  mixture into a ball.  Roll in chopped nuts. Wrap in
  plastic wrap; chill. Remove from refrigerator to
  soften slightly before serving. Serve with crackers.
  ~----

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Melon Blue Cheese Appetizer
 Categories: Appetizers
      Yield: 1 servings

      1 pk (4-oz) blue cheese
      1 pk (3-oz) cream cheese softened
      2 tb Milk
      2 tb Salad dressing
           Cantaloupe/honeydew balls

  Combine blue cheese, cream cheese, milk and salad
  dressing. Beat at low speed of electric mixer until
  light and fluffy. Skewer cantaloupe or honeydew balls
  with cocktail picks; swirl in blue cheese dip.

-----

---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Ribbon Loaf
 Categories: Appetizers
      Yield: 1 servings

      1 pk (3-oz) lime Jello
      1 pk (3-oz) raspberry Jello
  1 1/2 c  (15-oz jar) applesauce
     18    Double graham crackers
      1    Envelope dream whip dessert
           Topping mix
    1/4 ts Almond extract
      3 tb Confectioners sugar
    1/4 c  Toasted chopped blanched
           Almonds

  Combine each package of Jello with 3/4 cup applesauce;
  stir until well blended, about 1 1/2 minutes. Place 2
  double crackers end to end on platter. Spread with 1/4
  cup lime mixture. Top with 2 double crackers; spread
  with 1/4 cup raspberry mixture. Continue layers,
  alternating flavors and ending with crackers. Prepare
  dessert topping mix as directed on package, using 1/4
  teaspoon almond extract instead of vanilla. Add
  confectioners sugar. Spread over sides and top of
  loaf. Sprinkle sides with almonds. Chill at least 30
  minutes.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Marinated Antipasto
 Categories: Appetizers, Salads
      Yield: 1 servings

      1    8 oz bottle Seven Seas Viva
           Italian dressing
      1 cn (14 oz) artichoke hearts,
           Drained, cut into quarters
    1/2 lb 3" pepperoni slices
      1 c  Cherry tomato halves
    1/2 c  Pitted ripe olives
      8    Pepperoncini peppers
      1 pk (8 oz) monterey jack cheese
           Cut into sticks
           Lettuce leaves

  Pour dressing over artichoke hearts, pepperoni
  tomatos, olives and peppers. Cover, marinate in
  refrigerator overnight. Drain. Arrange pepperoni,
  vegetable and cheese on lettuce-covered platter.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Almond Stuffed Dates with Bacon
 Categories: Appetizers
      Yield: 1 servings

      1 pk (4-oz) blanched whole
           Almonds
      1 lb Pitted dates
  1 1/2 lb Lean thinly sliced bacon
           Cut into thirds

  Put an almond in each date. Wrap a piece of bacon
  around each stuffed date and secure with a toothpick.
  Line cookie sheet with aluminum foil. Place dates on
  foil and bake in preheated 400 degree oven for 12-15
  minutes or until bacon is crisp. Remove to rack or
  paper towel; drain. Serve warm.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Baked Sweet Red & Yellow Pepper Wedges
 Categories: Appetizers
      Yield: 1 servings

      2 md Size sweet red peppers
      2 md Size sweet yellow pepper
      1 md Size onion fine chopped
      1 cn (28-oz) crushed tomatos
           Well drained
    1/4 c  Chopped fresh parsley
    1/4 c  + 2 Tb olive oil
      3 tb Pine nuts
      4 cl Garlic fine chopped
      1 ts Salt
    1/4 ts Pepper

  1/4     c fresh bread crumbs

  Preheat oven to 375 degrees. Lightly oil 13 x 9 inch
  baking pan. Trim tops off peppers; discard stems and
  finele chop tops. CUt each pepper lengthwise into
  sixths. Place wedges, cut side up, in oiled pan; set
  aside. Combine pepper tops, onion, tomatos, parsley,
  the 1/ 4 cup olive oil, pine nuts, garlic, salt and
  pepper in medium size bowl. Spoon equal amounts of
  mixture into each of the pepper wedges. Bake wedges in
  preheated oven at 375 degrees for 25-30 minutes or
  until just tender. Sprinkle bread crumbs and remaining
  2 Tb oil over all. Bake 10 minutes longer.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Bar-B-Q Wing Dings
 Categories: Appetizers
      Yield: 1 servings

      3 lb Chicken wings
      3 tb Brown sugar
      2    Drops ofworcestershire
           Sauce
      4 c  Ketchup
      1    Onion

  Cut off the small piece of the chicken wing and the 2
  bone part so you have only the meaty part. Mix the
  ketchup, onion cut up and brown sugar and sauce
  together. Dip your wing ding in the sauce. Put on
  cookie sheet. Bake at 350 degrees for about 1 1/2
  hour. If you have extra sauce, cook in saucepan until
  thick.

-----

---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Chicken Croquettes
 Categories: Appetizers
      Yield: 1 servings

    1/2 c  Butter
      2 tb Flour
  1 1/4 c  Mixed milk and chicken
           Stock
      2 c  Ground cooked chicken
           Salt
           Freshly ground pepper
      1    Beaten egg
      2 tb Dry bread crumbs
           Oil for frying

  Melt the butter in a saucepan and stir in the flour.
  Gradually stir in the liquid and cook, stirring, until
  the sauce is thick and smooth. Stir in the minced
  chicken and season well. Continue cooking for about 1
  minute, on a low heat, until the mixture is firm
  enough to hold together in a mass. Remove from the
  heat and allow to cool slightly, then, with floured
  hands, form the mixture into little sausage shapes.
  Brush these with beaten egg and coat with bread
  crumbs. Shallow fry in hot oil until golden brown.
  Servw hot or cold.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Chicken Nachos
 Categories: Appetizers
      Yield: 1 servings

      1    (8-oz) jar divided salsa
    1/4 c  Sour cream
  7 1/2 oz Tortilla chips
      1 cn (6 1/4-oz) Hormel chunk
           Chicken drained flaked
      1 c  Shredded cheddar cheese

  In small bowl, combine 3/4 cup salsa and sour cream.
  Spread tortilla chips on baking sheet. Layer salsa
  mixture, chicken, and cheese onchips. Broil 2 to 3
  minutes, or until cheese melts. Spoon remaining salsa
  over cheese.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Chinese Egg Rolls
 Categories: Appetizers
      Yield: 1 servings

    1/2 c  Soy sauce
    1/4 c  Water
      1 cl Mashed garlic
           Juice from 1/4 lemon
      1    Quartered roasting chicken
      2 lb Lean pork tenderloin
      3 tb Vegetable oil
      1    Finely sliced celery stalk
      1 sm Head cabbage finely diced
      3    Finely diced large onions
      1 pk (8-oz) finely diced fresh
           Mushrooms
           Soy sauce to taste
           Salt and pepper
      1 lb Bean sprouts thoroughly
           Cleaned
           Egg roll wrappers
      1    Lightly beaten egg white
           Vegetable oil for frying

-----------------------DIPPING SAUCE-----------------------
    1/2 c  Soy sauce
      1 ts Dry mustard
      3 ts Garlic powder
      1 ts Vinegar
      1 ts Brown sugar

  Mix together, soy sauce, water, garlic and lemon
  juice. Add the chicken and pork. Cover tightly and
  marinate overnight. Roast the chicken and the pork
  together in a 350 degree oven until done. The chicken
  takes about an hour. The pork takes about an hour and
  a half. When cool, cut into matchstick pieces. Set
  aside. In a wok, or dee-sided frying pan, warm the
  oil. Over medium heat, add the celery, cabbage, onions
  and mushrooms. Stir fry until celery and onions are
  tender. Add chicken and pork. Stir until heated
  through. Add soy sauce, salt and pepper to taste.
  Remove this mixture from heat. Stir in bean sprouts.
  When working with egg roll wrappers be sure to cover
  them with a damp cloth to prevent them from drying
  out. To fill each roll, mound about 2 heaping Tb of
  filling just below the center of the egg roll. Fold
  bottom corner up over filling to cover, then fold in
  the two outside corners. Roll closed, sealing shut
  with a bit of egg white. Put oil in a wok or large pan
  to a depth of about 2 inches - deep enough to cover
  the egg rolls.  Over medium-high heat, warm the oil
  and carefully add the egg rolls, one at a time. Deep
  fry about 2-3 minutes, until golden brown on both
  sides, turning once. May be kept warm in 200 degree
  oven until serving time. Serve with dipping sauce.
  DIPPING SAUCE: Combine soy sauce, mustard, garlic
  powder, vinegar and brown sugar. NOTE: Egg rolls may
  be frozen after frying and cooled. Reheat in oven to
  serve.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Curried Chicken Triangles #2
 Categories: Appetizers
      Yield: 1 servings

    1/2 c  (4-oz) diced chicken
           Breast
      2 tb Flour
    1/2 ts Salt
  1 1/2 ts Curry powder
    2/3 c  Evaporated milk
    1/3 c  Golden raisins
    1/4 c  Chopped fine green onion
    1/4 c  Toasted chopped almonds
     12    Sheets thawed phyllo dough
    1/2 c  Melted butter
           Chutney/hot mustard sauce

  In a medium skillet, cook chicken in butter until no
  longer pink. Stir in flour, salt and curry powder and
  cook 1 minute. Gradually add milk. Cook, stirring
  constantly, until mixture comes to a boil and
  thickens. Remove from heat. Stir in raisins, onions
  and almonds. To assembler traingles, place 1 sheet of
  phyllo dough on a flat surface and brush lightly with
  melted butter. Top this with 2 more sheets, buttering
  each sheet. Using a rolling pizza cutter, cut phyllo
  sheets to form 18 x 4 inch strips. Keep unused phyllo
  covered with a piece of waxed paper and damp towel to
  prevent drying out. Spoon 1 Tb of filling onto short
  end of each strip. Fold one corner of strip diagonally
  over filling so short edge meets the long edge,
  forming a right triangle. Continue folding over at
  right triangles to end of strip, forming a triangular
  shape package.  Repeat process with remaining strips.
  Brush top of each triangle with butter. Place on
  baking sheet. Bake in preheated 375 degree oevn for
  10-12 minutes, until golden brown. Serve with chutney
  or hot mustard sauce.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Turkey or Chicken Tenders
 Categories: Appetizers
      Yield: 1 servings

  1 1/4 lb Fresh turkey tenderloin
           Or boneless chicken breast
  1 1/4 c  Divided oat bran cereal
      1 ts Salt
    1/2 ts Pepper
      2 lg Egg whites
      2 tb Lowfat evaporated milk
      1 ts Paprika
    1/2 c  Peanut oil

  Cut turkey tenderloins or chicken breasts into 6
  slices by cutting across the turkey carefully with
  sharp knife. Pound tenders to 1/4 inch thickness. SLit
  around edges to keep from curling. Blend 1/2 cup of
  the oat bran cereal with salt and pepper and coat
  tenders. Whip egg whites lightly with milk. Blend
  remaining 3/4 cup oat bran with paprika. Dip meat into
  egg whites, then into oat bran paprika mixture. Place
  on baking rack and allow 5 minutes to dry. Heat peanut
  oil in large frying pan until hot. Brown tenders 2-3
  pieces at a time for 3 minutes per side, or until
  crusty and brown. Drain well and serve with a low-fat
  dip.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: LEMON CHICKEN SOUP
 Categories: Soups
      Yield: 4 servings

      3 cn Chicken broth
    1/4 c  Rice
      4 c  FRESH lemon juice

  Contributed to the echo by: Marge Clark Cook rice in
  broth for approx. 40 mins.

  Add the warm broth slowly to the beaten egg yolks,
  beating constantly.

  That's all there is to it...

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: CHICKEN WINGS
 Categories: Chicken
      Yield: 4 servings

  1 1/2 c  Sugar
      1 c  Corn syrup
      5 oz Soy sauce
     30    Chicken wings

  Contributed to the echo by: BOYD NARON CHICKEN WINGS
  Simmer first 3 ingredients for 30 minutes. Cut wings
  in half and arrange in 9 x 13 pan. Pour sauce over and
  bake covered at 250 degrees for 1-1/2 hours. Uncover
  and bake another 30 minutes.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: 5 Bean Soup
 Categories: Soups
      Yield: 1 servings

      1 c  Pinto beans
      1 c  Navy beans
      1 c  Black eyed peas
     10 c  Water
      1 c  Chicken bouillon
      1 c  Diced onion
      1 cn (16-oz) cut tomatos
    3/4 ts Thyme
    1/4 ts Pepper
      1 c  Red beans
      1 c  Northern beans
      2    Whole bay leaves
      2 lb Meaty ham bones
  1 1/2 c  Smoked ham
      1 tb Chili powder
    1/4 ts Worcestershire sauce
      1 md Grated carrot

  Place beans into 4 quart kettle, cover with 2 inches
  of water and allow to soak overnight. Drain water then
  add ham bones, water and bay leaves. Simmer covered
  for 2 hours. Remove ham bones and return any meat to
  kettle. Add bouillon, onions, chili and garlic powder,
  thyme, pepper, tomatos, carrot and worcestershire
  sauce. Cover and simmer for 1 hour. Add water as
  needed. Serve with hot cornbread.

-----

---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Bacon Potato Soup
 Categories: Soups
      Yield: 1 servings

      4 c  Diced potatoes
      1    Chopped onion
      1 c  Chopped celery
      1    Sliced carrot
      1    Jar (12-oz) bacon pieces
      4 tb Butter/margarine
      1 c  Chicken broth
      2 c  Milk

  In 3 quart casserole, combine 1st 7 ingredinets. Cover
  loosely with plastic wrap. Microwave on high 13-15
  minutes or until potatoes are tender; stirring once.
  Stir in milk, salt and pepper. Recover. Cook at high 8
  minutes or until heated through.

-----

---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Baked Potato Soup
 Categories: Soups
      Yield: 1 servings

      8 oz Baked potatoes
      1 md Chopped onion
      1 tb Chopped green onion
      2 ts Butter
      3 c  Chicken stock
           Salt and pepper to taste
      1 c  Half and half
           Sour cream
           Shredded cheedar cheese
           Minced green onions
           Parsley

  Peel potatoes. Reserve pulp. In a 2-quart sauce pan.,
  saute onions in butter over medium-low heat until
  soft. Add chicken stock, salt, pepper and potato pulp.
  Stir to blend. Stir in half and half. Heat to serving
  temperature. GArnish bowl with sour cream, and green
  onions or parsley.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Bean and Beef Soup
 Categories: Soups
      Yield: 1 servings

      1 lb Navy beans
      1 lb Prunes
      1 qt Cut carrots
  1 1/2 qt Cut potatoes
      1 lb Beef stew meat
      1    Onion
           Salt and pepper
     12    Whole cloves

  Soak 1 pound navy beans overnight. Cook beans, prunes,
  beef and vegetables separately. Do not drain. Mix all
  together and simmer until the flavors are mixed.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: BLUE CORNMEAL CHICKEN WINGS
 Categories: Appetizers, Chicken
      Yield: 20 servings

    1/4 c  Lime Juice
    1/4 c  Vegetable Oil
    1/2 c  Crushed Red Pepper Flakes,
           Or To Taste
     10    Chicken Wings (About 2 Lbs)
      2 tb Butter Or Margarine
    1/2 c  Blue Or Yellow Cornmeal
      2 tb Unbleached All Purpose Flour
    1/2 ts Salt
    1/2 ts Ground Cumin
    1/8 ts Pepper

  Contributed to the echo by: Rich Harper Blue Cornmeal
  Chicken Wings Mix lime juice, oil and red pepper
  flakes in a large glass bowl. Cut each chicken wing at
  joints to make 3 pieces; discard tip. Cut off discard
  excess skin. Place wings in oil mixture; stir to coat.
  Cover and refrigerate at least 3 hours, stirring
  occasionally; drain.

  Heat oven to 425 degrees F. Heat margarine in
  rectanglar pan, 13x9x2", in oven until melted. Shake
  remaining ingredients in plastic bag, or mix in bowl.
  Shake wings in cornmeal mixture to coat; place in pan.
  Bake uncovered 20 minutes, turn. Bake until golden
  brown, 20 to 25 minutes longer.

  Makes 20 appetizers. Flakes are not the same as red
  pepper and it can be as hot as you want it by adding
  more.

-----

---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Chicken Tacos
 Categories: Mexican, Main dish, Poultry
      Yield: 6 servings

    1/4 c  Green onion, chopped
      2 c  Cooked chicken, shredded
      8 oz Green chili salsa
      1 pk Taco shells
      1 tb Shortening
      1 ea 8 oz can taco sauce or
      1 ea Salt to taste
      1 c  Grated cheddar cheese

---------------------OPTIONAL TOPPINGS---------------------
      1 ea Chopped lettuce
      1 ea Sour cream
      1 ea Chopped tomato
      1 ea Guacamole

  Saute' the onion in the shortening until transparent.
  Add the chicken, green chili salsa or taco sauce and
  salt to taste. Heat to boiling. Prepare shells
  according to package directions. Put two tablespoons
  of the chicken mixture and one tablespoon of grated
  cheese in each shell. Serve with option of lettuce,
  tomato, sour cream or guacamole and extra chili sauce
  as desired.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Impossible Chicken 'n Broccoli Pie
 Categories: Pies, Main dish, Poultry
      Yield: 6 servings

     10 oz Frozen chopped broccoli
      8 oz Cheddar cheese; shredded
  1 1/2 c  Chicken; cooked; cut-up
    2/3 c  Onion; chopped
  1 1/3 c  Milk
      3    Eggs
    3/4 c  Bisquick
    1/2 ts Salt
    1/4 ts Pepper
  1 1/2 qt Round or 1 qt. square casser

  Heat oven to 400.  Grease pie plate, 10x1 1/2".  Rinse
  broccoli in cold water to thaw; drain thoroughly.  Mix
  broccoli, 1 1/3 c. of the cheese, the chicken and
  onion in pie plate. Beat milk, eggs, baking mix, salt
  and pepper 15 seconds in blender on high speed, 1 min.
  with wire whisk or hand beater or until smooth.  Pour
  into pie plate. Bake 30-35 min. or til knife inserted
  comes out clean. Top with remaining cheese. Bake 1-2
  min. longer or just til cheese is melted.  Cool 5 min.
  FOR 1/2 RECIPE: Use 1 qt square or round casserole.
  Decrease eggs to 2 and baking mix to 1/2 c. Divide
  remaining ingred. amts. in half. Decrease beat time to
  10 sec. in blender and 30 sec. with whisk or hand
  beater. HIGH ALT: bake 35-45 min. For 1/2 recipe use
  45 min.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Impossible Chicken Parmigiana
 Categories: Pies
      Yield: 8 servings

    3/4 c  Creamed cottage cheese
           -Small curd
    1/3 c  Grated parmesan cheese
    1/2 ts Garlic powder
    1/2 ts Oregano
    1/2 ts Basil
      1 cn Tomato paste 6 oz.
      1 c  Milk
      2 x  Eggs
    2/3 c  Bisquick
    1/4 ts Pepper
  1 1/2 c  Chicken, cooked & diced
  1 1/4 c  Mozzarella cheese shredded

  Heat oven to 400. Grease 10 inch pie plate. Layer
  cottage cheese and parmesan cheese in pie plate. Mix
  chicken and 1/2 cup mozzarella cheese, the garlic
  powder, oregano, basil and tomato paste; spoon over
  parmesan cheese. Beat remaining ingredients in blender
  on high for 15 seconds, by hand for 1 min. until
  smooth. Pour into pie plate and bake 30 minutes. Top
  with remaining mozzarella cheese. Bake 5-8 minutes
  longer or until knife inserted in center comes out
  clean. Cool 5 minutes.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Impossible Chicken Pie
 Categories: Main dish, Pies
      Yield: 6 servings

      2 c  Cooked diced chicken
    1/2 c  Peas and carrots
    1/4 c  Mushroom pieces
  1 1/3 c  Milk
      4 x  Eggs
    3/4 c  Bisquick
    1/2 ts Salt
    1/4 ts Pepper

  Heat oven to 400. Grease a ten inch pie plate. Mix
  chicken, peas, carrots, mushrooms and onion in pie
  plate. Beat remaining ingredients in blender until
  smooth. (15 seconds) Pour into pie plate. Bake at 400
  for 30-35 minutes. Cool 5 minutes before serving. ---

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Chicken Pepperoni
 Categories: Italian, Chicken
      Yield: 4 servings

    1/2 lb Pasta noodles
    1/2    Stick pepperoni
    1/3 c  Flour
      1 lb Boneless chicken breast
      2 cn (8oz) tomato sauce
           Fresh pepper
           Oregano
           Basil
           Tarragon
           Garlic powder
           Onion powder

  Dice pepperoni into 1/4" cubes. Cook in frying pan
  over medium heat until mostly degreased. Remove from
  pan and set aside. Cut chicken into bite-sized pieces.
  Season flour and toss chicken pieces until coated.
  Brown in pepperoni fat (and olive oil, if needed). Set
  aside. Stir tomoto sauce and remaining flour together
  in pan. Stir in chicken and pepperoni. Add 1/3-1/2 cup
  water to cover meat. Allow to simmer 30-45 minutes or
  until chicken is tender. Serve over a bed of pasta.
  From: Kountry Cook #1 @1912232 VirtualNET Re:
  Medallions Of Pork With Red Wine Sauce

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Black Russian
 Categories: Beverages
      Yield: 1 servings

  1 1/2 oz Vodka
    3/4 oz Coffee flavored brandy

  Pour over ice cubes in old-fashioned cocktail glass.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Bloody Mary
 Categories: Beverages
      Yield: 1 servings

  1 1/2 oz Vodka
      1 ea Lemon; juiced
      3 ea Drops tabasco sauce
      1 x  Salt; to taste
      3 oz Tomato juice
    1/2 ts Worcestershire sauce
      1 x  Pepper; to taste

  Shake with ice and strain into old-fashioned glass
  over ice cubes. A wedge of lime may be added.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Margarita
 Categories: Beverages
      Yield: 1 servings

  1 1/2 oz Tequila
    1/2 oz Triple sec
      1 oz Lemon or lime juice

  Rub rim of cocktail glass with rind of lemon or lime,
  dip rim in salt. Shake ingredients with ice and strain
  into salt-rimmed glass.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Whiskey Sour
 Categories: Beverages
      Yield: 1 servings

      1 ea Lemon; juiced
      2 oz Blended whiskey
    1/2 ts Powdered sugar

  Shake with ice and strain into sour glass.  Decorate
  with a half-slice of lemon and a cherry.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Irish Coffee
 Categories: Beverages
      Yield: 2 servings

  1 1/2 c  Warm Water
    1/4 c  Irish Whiskey
      1 x  Dessert Topping *
      1 tb Instant Coffee Crystals
      1 x  Brown Sugar To Taste

  *    Dessert topping should be in a pressurized can.
  In a 2-cup measure combine water and instant coffee
  crystals.  Micro-cook, uncovered, on 100% power about
  4 minutes or just till steaming hot.  Stir in Irish
  whiskey and brown sugar.  Serve in mugs.  Top each mug
  of coffee mixture with some pressurized dessert
  topping.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Amaretto Coffee
 Categories: Beverages
      Yield: 2 servings

  1 1/2 c  Warm Water
    1/3 c  Amaretto
      1 tb Instant Coffee Crystals
      1 x  Dessert Topping *

  *    Dessert topping should be in a pressurized can.
  In a 2-cup measure stir together water and instant
  coffee crystals. Micro-cook, uncovered, on 100% power
  for about 4 minutes or just till steaming hot.  Stir
  in Amaretto.  Serve in mugs.  Top each mug of coffee
  mixture with some dessert topping.

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---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Lemon Spice Tea
 Categories: Beverages
      Yield: 2 servings

      2 c  Warm Water
      2 ea Slices Lemon
      2 ea Tea Bags
      1 tb Honey
      2 ea Inches Stick Cinnamon *
      1 x  Lemon Slices (Opt.)

  *    Stick cinnamon sould be broken up into small
  pieces. In a 2-cup measure combine water, honey, lemon
  slices and cinnamon. Micro-cook, uncovered, on 100%
  power for about 4 minutes or just till steaming hot.
  Add the teabags.  Cover and steep for 4 minutes.
  Remove tea bags, lemon slices and cinnamon.  Pour into
  2 mugs.  Garnish with additional lemon slices, if
  desired.

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