CookBook Heaven/COOKBOOK HEAVEN.iso/recipes/0222_3.mmf

Text File | 1993-02-22 | 142KB | 3,164 lines

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

      Title: HONEY-APPLE PANCAKES
 Categories: Breads, Breakfast
   Servings:  4

  1 1/4 c  All-purpose flour                   1    Egg
      2 ts Baking powder                     3/4 c  Apple juice
    1/4 ts Salt                                2 tb Honey
    1/4 ts Apple pie spice                     1 tb Cooking oil
    1/8 ts Baking soda

  In a medium mixing bowl, stir flour, baking powder, salt, apple pie spice,
  and baking soda. In a small mixing bowl, beat egg slightly; stir in apple
  juice, honey, and oil. Add egg mixture all at once to flour mixture; stir
  until blended but still slightly lumpy. FOR EACH PANCAKE: Onto a hot,
  lightly greased griddle or skillet, pour about 1/4 cup batter. Cook 2 to 3
  minutes or until pancakes have a bubbly surface and slightly dry edges.
  Turn and cook 2 to 3 minutes more or until golden brown. Makes 8, 4-inch
  pancakes.

  Recipe:  Associated Press

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      Title: PARCHMENT-WRAPPED CHICKEN
 Categories: Chinese, Chicken, Appetizers
   Servings: 12

      4    Scallions, green tops only          1 ts Sugar
      2    Whole chicken beast                 2 ts Oil
      1 ts Ginger juice (see below)           24    Squares (6-in) parchment
      2 ts Dry sherry or                            (see NOTE)
           Shaoshing wine                      2 c  Oil, for deep-frying
      2 ts Light soy sauce                          Hoisin sauce, for dipping
      1 ts Salt

  Shred the scallions lengthwise and then cut into 1-1/2 inch lengths.  Cut
  the chicken breasts into strips 1/4 inch wide by 1-1/2 inches in length.
  Squeeze enough fresh ginger in a garlic press to render 1 teaspoon of
  ginger juice. In a bowl, combine the ginger juice with the sherry/wine,
  scallion strips, soy sauce, salt and sugar, to make a marinade for the
  chicken strips.  Let the chicken marinate for at least 10 minutes. Place a
  square of parchment in front of you, with a corner toward you. Rub a bit of
  oil o the center of the paper.  Place a little of the chicken and a bit of
  the scallion on the paper horizontally, well below the center of the angled
  square.  Fold the lower corner up to cover the meat, then fold the left
  corner over to the right and the right corner over to left, to make a small
  envelope. Fold the top corner down and tuck it in securely. Repeat the
  process for the other 23 pieces of paper, using the rest of the chicken and
  scallions. In wok or deep fryer, heat the oil to 375 degrees F. Deep fry
  the envelopes in the hot oil for 1 minute on each side. Remove with a
  slotted spoon or a strainer, and drain on paper towels. Serve with hoisin
  sauce. NOTE: Deep-frying foods in a wrapping of paper is a Chinese trick.
  The paper
       acts like a batter coating, to protect and insulate the ingredient
       against the hot oil.
       Use cooking parchment or rice paper; other suitable papers are
       available in cooking-supply houses.  The paper must be porous; never
       use aluminum foil or plastic cling wrap. -- Verdi

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

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      Title: Polish Reuben Casserole
 Categories: Polish, Pasta, Pork
   Servings:  8

      2 cn (10 3/4 oz each) condensed               Medium-width noodles
           Cream of mushroom soup          1 1/2 lb Polish sausage, fully
  1 1/3 c  Milk                                     Cooked, cut into 1/2 inch
    1/2 c  Chopped onion                            Pieces
      1 tb Prepared mustard                    2 c  (8 oz) shredded Swiss
      2 cn (16 oz each) sauerkraut,                 Cheese
           Rinsed and drained                3/4 c  Whole wheat bread crumbs
      1 pk (8 oz) uncooked                     2 tb Butter, melted

  Another good pasta recipe.  Try it with real fresh kielbasa (but make sure
  you cook it completely first). Combine soup, milk, onion and mustard in
  medium bowl; blend well. Spread sauerkraut in greased 13 x 9 inch pan. Top
  with uncooked noodles. Spoon soup mixture evenly over top. Top with
  sausage, then cheese. Combine crumbs and butter in small bowl; sprinkle
  over top. Cover pan tightly with foil. Bake in preheated 350 degree oven 1
  hour or until noodles are tender. Garnish as desired.

  Source:  Best Recipes Pasta Cookbook Shared by: Sue Bryant

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      Title: Danish Hash with Fried Eggs (Biksemad)
 Categories: Breakfast, Beef, Eggs
   Servings:  4

    1/2 c  Butter or margarine                 1 ts Worcestershire
           (1/4 lb.)                         1/2 ts Salt
      2    Large onions, finely              1/8 ts Pepper
           Chopped                             4    Eggs
      2 c  Peeled cooked potatoes,                  Butter lettuuce and cherry
           Cut in 1/2 inch cubes                    Tomatoes for garnish
      3 c  Cooked lean beef, cut in                 Coarse (kosher-style) salt
           1/2 inch cubes                           (optional)
    1/4 c  Regular strength beef broth

  In a wide frying pan over medium heat, melt 3 tablespoons of butter. Add
  onions and cook slowly, stirring occasionally, until they are limp and
  golden (about 15 minutes). When onions are cooked, transfer to another
  container and keep warm. Then, in the same frying pan over medium-high
  heat, melt 3 tablespoons more of the butter and cook potatoes, turning as
  needed to brown on all sides; add to onions and keep warm. Add 1 tablespoon
  more butter to the pan and cook beef, stirring occasionally, until it is
  browned and heated through. Add beef to container with onions and potatoes;
  keep warm. Again using the same frying pan add broth, Worcestershire, salt,
  and pepper. Cook over high heat until reduced by about half; then pour over
  hash mixture. Mix lightly but thoroughly. Using the same pan, melt 1 to 2
  tablespoons butter and fry eggs until done as desired. Spoon hash onto a
  warm platter and arrange eggs on top. Garnish with the lettuce and
  tomatoes. Serve with coarse salt, if you wish. Makes 4 to 6 servings.

  Biksemad (bick-sa-mod) is the Danish name of this delicious beef and
  potatoe hash. It makes a delightful entree for a casual supper or brunch.
  From the "Sunset Scandinavian Cook Book", published by Lane Publishing Co.,
  Menlo Park, California.

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      Title: CRISP PASTA AND GOAT CHEESE SALAD
 Categories: Salads
   Servings:  4

     12    Wonton skins                        1 ts Garlic, chopped
           Corn oil, for frying                1 ts Shallots, chopped
      4 oz Goat cheese                              Black pepper, freshly
      1 oz Cream cheese                             Ground
      1 oz (about 2 Tbsps) sour cream          4    Hearts of palm, cut into
      1 tb Chives, chopped                          1/4-in slices
      1 tb Fresh parsley                      16    Cherry tomatoes or yellow
    1/2 ts Fresh thyme leaves                       Teardrop tomatoes

-------------------------------SALAD DRESSING-------------------------------
      2 tb Dijon mustard                     1/3 ts White pepper
    1/2 ts Garlic, chopped                     1 tb Red wine vinegar
      1 ts Salt                                5 tb Olive oil, extra virgin

---------------------------------SALAD MIX---------------------------------
      1    Head Boston lettuce                 1    Belgian endive
  1 1/4    Head red tip lettuce              1/2    Head radicchio

  In a pan in hot corn oil, deep-fry the wonton skins, one at a time until
  crisp, about 15 seconds per side (do not allow oil to smoke).  Set aside.
  In a bowl, thoroughly mix the goat cheese, cream cheese, sour cream,
  chives, parsley, thyme, garlic, and shallots. Season to taste with the
  freshly ground pepper. Set aside. TO PREPARE THE DRESSING: In an electric
  blender, place the mustard, garlic, salt, pepper, and vinegar. With blender
  running, slowly add the olive oil in a thin, steady stream until mixture is
  thickened to dressing consistency. Set aside. TO PREPARE THE LETTUCE:
  Separate the lettuce leaves; then tear each leaf into bite-size pieces. In
  a large bowl, toss the lettuce and dressing, using just enough of dressing
  to evenly coat all the pieces.  Set aside. TO ASSEMBLE THE EACH SALAD:
  Spread over one side of each deep-fried wonton skin some of the goat cheese
  mixture.  On 4 plates, place a wonton, cheese- side up. Stack some of the
  lettuce pieces on the wonton.  Top with a second wonton, cheese-side down.
  Some of the lettuce will spread out onto the plate. Garnish each salad with
  heart of palm slices and cherry/yellow teardrop tomato halves drizzled with
  the remaining salad dressing.  Makes 4 salads.

  Recipe:  Chez Nous, 217 S. Avenue G, Humble, TX

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      Title: POT AU FEU OF SALMON
 Categories: Fish
   Servings:  2

      2    6 oz salmon fillets,                1 sm Turnip, julienned
           Skinned                             2    Sprigs fresh parsley,
      1 qt Chicken stock                            Chopped rock or coarse
      1    Rib celery, sliced                       (kosher) salt imported
      1 md Carrot, peeled and                       Cornichon pickles
           Julienned                                Horseradish sauce
      1 md Leek, julienned

-----------------------------HORSERADISH SAUCE-----------------------------
      1 tb Butter                              1 tb Heavy (whipping) cream
      1 tb Flour                               2 tb Prepared horseradish
      1 c  Chicken stock                            Salt, to taste

  In a 3-quart pan, heat the chicken stock to a simmer.  Drop in the celery,
  carrot, leek, and turnip until tender-crisp.  Remove the vegetables from
  the stock and keep warm. Poach the salmon fillets in the stock for 4
  minutes, turn and poach for 3 minutes more until firm firm. (The salmon
  should not flake or fall apart.) Transfer the salmon to warm soup plates,
  Surround and sprinkle attractively with the poach vegetables and chopped
  parsley.  Ladle stock over salmon. Garnish plates with the rock/coarse
  salt, pickles, and Horseradish Sauce. TO PREPARE THE HORSERADISH SAUCE: In
  a saucepan over medium heat, melt the butter. Stir in the flour, with a
  wooden spoon or wire whisk.  Stir until smooth. Add the stock gradually,
  stirring/whisking constantly until sauce is smooth. Whisk in the cream and
  horseradish.  Salt to taste.  Stir until the sauce is smooth and thickened.

  Recipe:  Chez Nous, 217 S. Avenue G, Humble, TX

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      Title: RED SOAKED FRESH FRUIT CAKE
 Categories: Cakes, Desserts
   Servings:  8

      1    Sponge cake                         1 oz Kirsch (clear cherry
  1 1/2 c  Blackberries                             Brandy)
  1 1/2 c  Strawberries                             Strawberry Sauce
      1 c  Red or black currants,                   Heavy (whipping) cream,
           Stemmed                                  Whipped fresh mint leaves,
  1 1/2 c  Red cherries, pitted                     For garnish

------------------------------STRAWBERRY SAUCE------------------------------
      1 pt Ripe strawberries, cleaned          6 oz Mineral water
           And hulled                          1 tb Sugar

  In a large bowl, mix all the fruits and partially crush the fruit with the
  back of a spoon to release some of the juices.  Sprinkle with kirsch. Cover
  and refrigerate. Prepare the cake. TO ASSEMBLE: Line a round, 3-quart mold
  with plastic wrap.  Line again with 1/2-inch slices of cake, pressing to
  make sure the slices take the shape of the mold. Fill the cake-lined mold
  with the refrigerated fruits and cover with more slices of cake. Press down
  with a weight, such as a heavy plate and refrigerate 24 hours or overnight.
  Unmold with the help of the plastic wrap or by running a sharp knife around
  the edge, turn out on serving plate.  Decorate with the whipped cream,
  strawberry sauce, and mint leaves. TO PREPARE THE STRAWBERRY SAUCE: In a
  blender, process the berries with the mineral water until puree.
  Refrigerate.

  Recipe:  Chez Nous, 217 S. Avenue G, Humble, TX

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      Title: Kahlua Chocolate Cake
 Categories: Cakes, Desserts
   Servings:  2

      3    Egg whites                        1/2 c  Shortening
      3    Egg yokes                         1/2 c  Unsweetened cocoa
    1/4 c  Strong cold coffee                  1 c  Light brown sugar
    1/4 c  Granulated sugar                5 1/2 ts Baking soda
  5 1/4 c  Flour                                    Kahlua Frosting
    3/4 c  Kahlua

------------------------------KAHLUA FROSTING------------------------------
      1 lb Box sifted powdered sugar           3 tb Hot coffee
      6 tb Butter                              3 tb Kahlua
      3 tb Unsweetened cocoa

  Grease and flour two 9inch cake pans, set aside.  Preheat oven to 350*F.
  Beat egg whites untill soft peaks form.  Gradually add granulated
  sugar,beat until soft peaks form,set aside.  Cream shortning and brow sugar
  until fluffy.  One at a time add egg yolks,beating well after each. Sift
  flour,cocoa,and baking soda together. Add to creamed mixture alternately
  with coffee and Kahlua, beating well with each addition. Fold egg whites
  into batter. Pour into pans.  Bake 30 to 35 minutes until done. Cool 10
  minutes.  Turn on wire racks. Cool completly. Frost. Kahlua Frosting In
  bowl, cream butter.Add powdered sugar and cocoa, beat continually while
  adding Kahlua.  Still beating, add hot coffee to a thick and smooth
  consistancy.

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      Title: SURPRISE COCONUT CREAM PIE
 Categories: Pies
   Servings:  6

  2 1/2 c  Water                               1    6 oz chocolate-graham
    1/2 c  Grits, regular                           Cracker crust, prepared
      1 c  Sugar                                    Whipping cream, whipped
      2 tb Butter or margarine                      And sweetened (for garnish)
      2 lg Eggs, beaten                             Maraschino cherries (for
    1/2 c  Coconut, flaked                          Garnish)
    1/2 c  Sour cream

  In a medium saucepan, bring the water to a boil; stir in the grits.  Cover,
  reduce heat, and simmer for 15 minutes, stirring occasionally.  Remove from
  the heat, and stir in the sugar and butter/margarine. Gradually add to the
  bowl containing the beaten eggs, about 1/4th of the hot mixture; add the
  egg mixture to the remaining hot mixture, stirring constantly. Cook over
  low heat until the mixture thickens and reaches 160 degree F (about 8
  minutes). Remove from heat, and stir in the flaked coconut and sour cream.
  Spoon mixture into the prepared pie crust; cover and chill. Garnish, if
  desired. Makes one 9-inch pie.

  Recipe:  Rachel Major of Prosperity, South Carolina

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      Title: EGG PANCAKE ROLLS WITH PORK FILLING
 Categories: Appetizers, Pork
   Servings:  8

      4    Eggs                                     Carrots, finely chopped
      1 tb Dry sherry                               (for garnish)

----------------------------------FILLING----------------------------------
      1 c  (about 1/2 lb) ground pork,         2 ts Cornstarch, dissolved in
           Uncooked                            2 tb Water, cold
      2 md Fresh mushrooms,                  1/2 tb Dark soy sauce
           Chopped fine                        1 tb Dry sherry
      2    Scallions, chopped fine             1 ts Salt
           (white parts separate from          1 tb Peanut oil
           The green)

-----------------------------------SAUCE-----------------------------------
      2 tb Oyster sauce                             Dash hot chili oil or
      1 tb Light soy sauce                          Tabasco
      1 tb Plum sauce                               Sauce

  In a bowl, stir the eggs with the dry sherry. In a mixing bowl, combine all
  the filling ingredients, include only the white parts of the chopped
  scallions (save the green parts for garnish) and stir to blend well. In a
  8-inch skillet, heat the oil lightly.  Pour about a quarter of the egg
  mixture to cover the bottom of the skillet.  Heat until the egg pancake has
  barely set, then transfer to a plate.  Make 3 more pancakes. Divide the
  filling into 4 portions and put a portions on each pancake. Moisten your
  fingers with cold water and spread the filling mixture evenly over the
  surface of the pancake, then roll up tightly, as you would a jelly roll.
  Seal with a little leftover egg from the egg-beating bowl.  Place the rolls
  on a flat plate that will fit your steamer, and then steam them over an
  inch of simmering water for 15 minutes. In a bowl, mix together the sauce
  ingredients.  To serve, cut the rolls into slices, cutting on the slant.
  Drizzle the sauce over them and top with the scallion greens and the
  carrots.  Makes 6 to 8 appetizer servings.

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

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      Title: GRITS FIESTA PIE
 Categories: Mexican, Pies
   Servings:  6

  1 1/2 c  Water                               1 c  (4 ozs) Monterey jack
    1/4 ts Garlic powder                            Cheese, shredded and
    1/2 c  Quick-cooking grits                      Divided
    1/4 c  All-purpose flour                 1/3 c  Fresh tomatoes, chopped
    1/2 c  (2 ozs) cheddar cheese,           1/4 c  Ripe black olive, sliced
           Shredded                            3 tb Green bell pepper, cored,
      1 lg Egg, lightly beaten                      Seeded, and finely chopped
    3/4 lb Ground beef                         2 lg Eggs, lightly beaten
      1 pk (1.75 oz) taco                      2 tb Milk
           Seasoning mix

  In a large saucepan, bring the water and garlic to a boil; stir in the
  grits. Return to a boil; reduce heat and cook 4 minutes, stirring
  occasionally. Remove from the heat. In a bowl, combine the flour and
  cheddar cheese; stir into the grits. Stir 1 egg into the mixture until well
  blended. Into a lightly greased 9-inch pie plate, spoon mixture; press with
  the back of a spoon to form a pie shell. In a large skillet, cook the
  ground beef and taco seasoning until meat browns; drain. Spread meat
  mixture into pie shell.  Top with 3/4 Monterey jack cheese, tomato, ripe
  olives, and green bell pepper; set aside. In a bowl, combine 2 eggs and
  milk; pour over pie.  Bake in a preheated, 375 degree F oven for 25
  minutes.  Remove from oven; sprinkle with the remaining 1/4 cup of Monterey
  jack cheese, and let stand for 5 minutes before slicing. Makes 6 servings.

  Recipe:  Joy Gillespie of Neeses, South Carolina

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      Title: TEA EGGS
 Categories: Appetizers
   Servings:  8

      1    Piece tangerine peel                     By 2 tablespoons)
           Water                               1    Whole star anise
      4    Eggs                                1 tb Salt
      3 tb Tea, preferably black (or         1/4 c  Soy sauce
           If using another tea, such          1    Stick cinnamon  *
           As jasmine or lychee,                    Plum sauce, for dipping
           Increase soy sauce quantity

  *  or you may substitute 1/4 teaspoon ground cinnamon.

  In a bowl, soak the tangerine peel in water for 20 minutes. Meanwhile, in a
  pan place the eggs and cover them with cold water.  Bring to a boil and
  simmer for 15 minutes.  Turn off the heat and remove the eggs from the pan
  with a slotted spoon and cool them under running water.  Tap each egg all
  over with the back of a spoon to crack the shell thoroughly, but carefully
  keeping the shell on and intact. Bring the water in the pan back to a boil
  again, add the tea, star anise, salt, soy sauce, cinnamon, and soaked
  tangerine peel.  Stir, then add the cracked eggs to the pan. Simmer for an
  hour, turning the eggs often to ensure even coloring. Remove the pan from
  the heat and let stand for an hour.  Remove the eggs, cool them, and then
  remove the shells.  Serve the eggs cut into halves or quarters, with plum
  sauce.  Makes 6 to 8 appetizer servings. NOTE: These are best when made the
  day before.

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

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      Title: Chicken & Dumplins
 Categories: Chicken
   Servings:  6

      1    Whole Chicken                     3/4 c  Milk
      2 cn Cream of Chicken soup               1 tb Lemon Pepper

---------------------------------DUMPLINGS---------------------------------
      2 c  Bisquick                          2/3 c  Milk

  Boil chicken. I use some spices to boil in like sage, basil, oregano,
  rosemary, garlic, and salt. Any spices you like. De-bone chicken. Add soup,
  milk, Lemon Pepper and chicken to chicken broth. Bring to a boil. Mix milk
  and Bisquick. (If you have your own dumplin recipe, use it. I use this one
  for convenience.) Drop small spoonfulls of mix into broth mixture. Cover 5
  min. Uncover 5 min. VERY HOT! Let cool a little. I also use more Lemon
  Pepper than that. It's to taste. I don't use much salt as the soup has
  plenty.

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      Title: Nam Prik Kaeng Matsaman (Massaman Curry Paste) ETT
 Categories: Thai, Curry, Spices
   Servings:  1

      3    Dried chilies                       1 tb Coriander seeds
      3 tb Chopped shallots                    1 ts Cumin seeds
      2 tb Chopped garlic                      5    Peppercorns
      1 ts Chopped galangal                    1 ts Shrimp paste
  1 1/4 tb Chopped lemon grass                 1 ts Salt
      2    Cloves

  Soak dried chilies in hot water for 15 minutes and deseed.  In a wok over
  low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander
  seeds, cumin seeds and dry fry for about 5 minutes, then grind into a
  powder (with mortar and pestle). Into a blender, put the rest of the
  ingredients except the shrimp paste and blend to mix well. Add the
  shallot-garlic-galangal-lemon grass-clove-coriander seed-cumin seed mixture
  and the shrimp paste and blend again to obtain 1/2 cup of a fine-textured
  paste. This can be stored in a glass jar in the refrigerator for about 3-4
  months.

  This recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
  Srisawat.

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      Title: Nam Phrik Kaeng Ka-ri (Yellow Curry Paste) ETT
 Categories: Thai, Curry, Spices
   Servings:  1

      3    Dried chilies                       1 ts Cumin seeds
      3 tb Chopped shallots                    1 tb Chopped lemon grass
      1 tb Chopped garlic                      1 ts Shrimp paste
      1 ts Chopped ginger                      1 ts Salt
      1 tb Coriander seeds                     2 ts Curry powder

  Soak dried chilies in hot water for 15 minutes and deseed.  In a wok over
  low heat, put the shallots, garlic, ginger, coriander seeds and cumin seeds
  and dry fry for about 5 minutes, then grind into a powder (with mortar and
  pestle. Into a blender, put the rest of the ingredients and blend to mix
  well. Add the shallot-garlic-ginger-coriander seed-cumin seed mixture and
  blend again to obtain about 1/2 cup of a fine-textured paste. This can be
  stored in a glass jar in the refrigerator for about 3-4 months. Recipe
  from:  The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.

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      Title: Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste) ETT
 Categories: Thai, Curry, Spices
   Servings:  1

      5    Dried chilies                       1 ts Chopped kaffir lime rind
      3 tb Chopped shallots                    1 ts Chopped coriander root
      2 tb Chopped garlic                      2 ts Salt
      1 ts Chopped galangal                    1 ts Shrimp paste
      1 tb Chopped lemon grass

  Soak dried chilies in hot water for 15 minutes and deseed.  Into a blender,
  put all ingredients except the shrimp paste and blend until well mixed.
  Then add the shrimp paste and blend once more to obtain about 3/4 cup of a
  fine-textured paste. This can be stored in a glass jar in the refrigerator
  for about 3-4 months.

  Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
  Srisawat.

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      Title: THAI Green Curry Paste
 Categories: Thai, Curry, Spices
   Servings:  1

     15    Green hot chilies                   1 ts Chopped coriander root
      3 tb Chopped shallots                    5    Peppercorns
      1 tb Chopped garlic                      1 tb Coriander seeds
      1 ts Chopped galangal                    1 ts Cumin seeds
      1 tb Chopped lemon grass                 1 ts Salt
    1/2 ts Chopped kaffir lime rind            1 ts Shrimp paste

  In a wok over low heat, put the coriander seeds, and cumin seeds and dry
  fry for about 5 minutes, then grind into a powder.

  Into a blender, put the rest of the ingredients except the shrimp paste adn
  blend to mix well.  Add the coriander-cumin seed mixture and the shrimp
  paste and blend to obtain 1/2 cup of a fine-textured paste.

  This can be stored in a glass jar in the refrigerator for about 3-4 months.

  Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
  Srisawat.

-----

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      Title: Nam Phrik Kaeng Som (Sour Soup Curry Paste) ETT
 Categories: Thai, Soups, Curry, Spices
   Servings:  1

      7    Dried chilies                       2 tb Chopped krachai
      3 tb Chopped shallots                    1 tb Shrimp paste
      1 tb Chopped garlic                      1 ts Salt

  Soak dried chilies in hot water for 15 minutes and deseed.  Into a blender,
  put all ingredients except the shrimp paste and blend until mixed well.
  Then, add the shrimp paste and blend once more to obtain about 1/2 cup of a
  fine-textured paste.

  This can be stored in a glass jar in the refrigerator for 3-4 months.

  (Note:  Krachai is related to ginger and galangal, and usually used in fish
  dishes.) Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan &
  Pinyo Srisawat.

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      Title: Nam Phrik Kaeng Daeng (Red Curry Paste) ETT
 Categories: Thai, Curry, Spices
   Servings:  1

     13    Small dried chilies                 1 tb Chopped coriander root
      2 tb Chopped shallots                   20    Peppercorns
      4 tb Chopped garlic                      1 ts Shrimp paste
      1 tb Chopped galangal                    1 tb Coriander seed
      2 tb Chopped lemon grass                 1 ts Cumin seed
      2 ts Chopped kaffir lime rind

  Soak dried chilies in hot water for 15 minutes and deseed.  In a wok over
  low heat, put the coriander seeds and cumin seeds and dry fry for about 5
  minutes, then grind into a powder.

  Into a blender, put the rest of the ingredients except the shrimp paste and
  blend to mix well.  Then add the coriander seed-cumin seed mixture and the
  shrimp paste and blend again to obtain about 3/4 cup of a fine-textured
  paste.

  This can be stored in a glass jar in the refrigerator for about 3-4 months.

  Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
  Srisawat.

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      Title: CHICKEN IN GREEN CURRY (GANG KEAO WAN GAI)
 Categories: Thai, Chicken
   Servings:  6

  1 1/2 c  Unsweetened coconut milk            1 sm Bunch mint leaves, chopped
  1 1/2 tb Green curry paste                        (about 1/4 cup) or Oriental
  2 1/2 lb Boneless chicken sliced                  Basil leaves
           Into 1-inch strips                  2    Fresh green chili peppers,
      1 c  Sliced bamboo shoots                     Seeded & thinly sliced on
    1/4 c  Fish sauce                               The diagonal.
      1 tb Sugar

  In a large saucepan, heat 1/4 cup of coconut milk with the green curry
  paste.  Stir until it is well blended and a thin coat of oil appears on the
  surface.  Add the chicken and continue cooking over medium heat for 5
  minutes, stirring constantly. Stir in the remaining coconut milk and the
  bamboo shoots, fish sauce, and sugar. Cover and simmer for 8-10 minutes, or
  until chicken is cooked. Remove cover and stir in mint leaves and chili
  peppers. Cook, stirring for 3-5 minutes. Serve with rice.

  From Pojanee Vatanapan's Thai Cookbook

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

      Title: Chicken-Filled Puffs
 Categories: Chicken, Breads
   Servings:  4

           Mini Puffs                        1/2 ts Instant minced onion
      2 c  Finely chopped cooked               2 ts Lemon juice
           Chicken or 3 cans                   1 ts Ground ginger
           (6 3/4 oz ea.) chicken,           1/2 ts Salt
           Drained                           1/4 ts Pepper
    1/3 c  Mayonnaise or salad                 2    Stalks celery, finely
           Dressing                                 Chopped (about 1/2 c.)
      1 tb Finely chopped onion OR

---------------------------------MINI-PUFFS---------------------------------
      1 c  Water                               1 c  All-purpose flour
    1/2 c  Margarine or butter                 4    Eggs

  Prepare Mini Puffs.  Mix remaining ingredients.  Cut off tops of puffs with
  sharp knife; remove any filaments of soft dough.  Fill each puff with
  rounded teaspoon chicken mixture; replace top. Refrigerate until serving
  time. *Mini Puffs* Heat oven to 400°. Heat water and margarine to rolling
  boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat
  until mixture forms a ball, about 1 minute; remove from heat.  Beat in
  eggs, all at once; continue beating until smooth and glossy. Drop dough by
  slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until
  puffed, golden brown and dry, about 25 minutes. Cool on wire rack.

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

      Title: Manhattan Clam Chowder
 Categories: Soups, Shellfish
   Servings:  8

    1/4 c  Finely cut-up lean salt             1 c  Water
           Pork or bacon, or margarine       1/3 c  Chopped celery
           Or butter                           1 cn (16 oz.) whole tomatoes
      1 sm Onion, finely chopped               2 ts Snipped parsley
           (about 1/4 c.)                      1 ts Salt
      2 cn (8 oz. ea) minced or              1/4 ts Dried thyme leaves
           Whole clams*                      1/8 ts Pepper
      2 c  Finely chopped potatoes

  Cook and stir salt pork and onion in large kettle until pork is crisp and
  onion is tender.  Drain clams, reserving liquid.  Add clam liquid,
  potatoes, water and celery to pork and onion.  Cook until potatoes are
  tender, about 10 minutes. Add clams, tomatoes (with liquid) and the
  remaining ingredients. Heat to boiling, stirring occasionally. Serve with
  assorted crackers if desired. *1 pint shucked fresh clams with liquid can
  be substituted for the canned clams. Chop clams and add with the potatoes.
  Variation--- *Vegetable-Clam Chowder* Add 2 T. finely chopped green pepper
  with the onion.  Add 1 small carrot, finely chopped (about 1/4 c.) and 1/2
  c. green peas with the potatoes. Add broken soda crackers and 1 T.
  margarine or butter just before serving.

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

      Title: KENTUCKY TURKEY AND BACON BROCHETTES
 Categories: Poultry, Marinade
   Servings:  4

      2    Skinless, boneless Turkey           1    Kentucky Marinade
           Thighs                              8    Strips thinly sliced Bacon
    1/2 ts Salt

-----------------------------KENTUCKY MARINADE-----------------------------
      1 bn Scallions                         1/4 c  (packed) Brown Sugar
    1/3 c  Dijon Mustard                     1/4 c  Flavorless cooking Oil
    1/4 c  Kentucky Burbon Whiskey

   1) Rinse turkey with cold water and pat dry.  Cut each thigh into 8 equal
  pieces and season with salt. Place in bowl with marinade and toss well.
  Cover and marinate 2 hours at room temperature, or as long as 48 hours
  refrigerated.
   2) Prepare a hot fire. Cut bacon strips in half crosswise ands lay flat on
  a clean work surface. Lift turkey from mariande and place 1 piece on each
  bacon slice. Wrap bacon around turkey meat and thread 4 pieces onto each of
  4 oiled metal skewers, taking care that the bacon is secured.
   3) Place brochettes on an oiled grill set about 6 inches from coals. Grill
  brochettes, turnming an moving occasionally and basting with reserved
  mariande, until bacon is well browned and turkey is cooked through, about
  10 minutes. *KENTUCKY MARINADE*
   Process all ingredients in a blender of food processor until thoroughly
  combined. Mariande can be stored in a covered jar in refrigerator for 3
  days.

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

      Title: KOREAN MARINADE
 Categories: Oriental, Barbeque, Marinades
   Servings:  3

      2 tb Sesame oil                            ds Pepper
      6 tb Soy sauce                           2 tb Toasted sesame seeds*
      1    Green onion, chopped                1 tb Flour
      1 cl Garlic, minced

  Mix all ingredients together.  Marinade for at least 1/2 hour or overnight
  at maximum.  Baste meat with marinade while cooking.

  This is enough marinade for approximately 2 lbs. meat.  It can be used on
  beef, ribs, chicken etc.

  * = can usually be found in the ethnic section of any supermarket or in
    a Chinese market etc.

  Courtesy:  Debbie Carlson - Cuisine

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

      Title: Velvet Vegetable Soup
 Categories: Soups
   Servings:  6

      1    Head broccoli                       2 tb Olive oil
      4 c  Rough chopped * any                 1    Stalk cellery, chopped
           Vegetables                          1    Carrot, chopped
      1 c  Onions, chopped                          Salt,
      1 lg Baking potato, scrubbed                  Pepper,
           And diced                         1/2 ts Thyme,
      3 c  Packages Herb-Ox low                     Tarragon
           Salt chicken stock

  Saute onions, carrots and celery in large pot with oil. Saute until
  translucent, then carmelized (turns light brown. Add chopped vegetables,
  water to cover vegetables. Add chicken packets, stir in thyme, and pepper
  and bring to boil. Lower heat and simmer for 30-45 minutes.

  Place in blender a cup or so at a time. Puree each batch and empty into
  large bowl. Rinse pot, replace soup mixture and again bring to simmer again
  for a few minutes, stirring occassionally.

  Note: At this stage, we allow the mixture to sit until it cools slightly
  and divide the soup into 3 equal portions. The soup freeezs excellently and
  we do that with 2 of the portions.

  Variations: Place the basic soup into a pot. Simmer and bring to a boil.
  Add a quarter cup of milk either regular or skimmed) and bring to boil
  again.  To add texture to the mix, add diced potatoes and carrots. *Serve
  with a pinch of dried tarragon*. A a dollop of no fat yogurt adds
  additional smoothness.

  If desired, substitute 1/2 cup of cooked fucilli instead of the potato. You
  may also substitute frozen corn or peas.

  From "Chef Paul Prudhomme's Louisiana Kitchen",  William Morrow and Co.,
  Inc, NY, 1984, p. 88.

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

      Title: BASIC SHRIMP STOCK
 Categories: Sauces, Shellfish
   Servings:  1

      1 md Onion, peeled & quartered                (heads, shells, etc)
      1 lg Clove garlic, peeled and                 (of course, include similar
           Quartered                                "waste parts" from any
      1    Rib celery                               Other seafood, if desired.)
      2 lb Rinsed shrimp detritus

  Cover ingredients with 2 Quarts *cold* water in a large stock pot or
  saucepan.  Bring to boiling over high heat, then lower heat and *gently*
  simmer for 4 - 8 hours, replenishing liquid as required to keep about 1
  quart of liquid in the pan.  The pot may be left wholly or partially
  uncovered.  Strain, cool and refrigerate until ready to use.

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

      Title: DEEP-FRIED SHRIMP BALLS WITH CELERY SAUCE
 Categories: Shellfish, Chinese, Appetizers
   Servings:  8

      1 lb Shrimp                              1 tb Vodka
      2    Slices, thin ginger, fresh          3 tb Chicken broth
      1 cl Garlic                              1 tb Cornstarch
      1    Stalk, good-sized celery,           1 ts Salt
           Very crisp and fresh                1 tb Cornstarch
      1 ts Light soy sauce                     2 c  Oil, for deep-frying
      1 tb Oyster sauce                             Lettuce leaves

  Devein the shrimp.  Chop the shrimp very finely, almost into a paste. Mince
  the ginger and garlic; keep them separate.  Peel the tough strings from the
  celery stock; slice it at angle into pieces about 1/4-inch thick.

  In a small bowl, combine the soy sauce, oyster sauce, vodka, chicken broth,
  and 1 tablespoon of the cornstarch.  Reserve this mixture.

  In another mixing bowl, combine the shrimp with half of the minced ginger
  and half of the minced garlic; add the salt and the remaining tablespoon of
  cornstarch.  Mix well, and with lightly moistened hands form this mixture
  into balls about 1-inch in diameter.

  Heat the oil to 350 degree F and deep-fry the shrimp balls 6 at a time.
  Drain the balls on paper towels and them keep warm. Put 1 tablespoon of the
  hot oil from the deep-fry pan in a wok and stir-fry the remaining ginger
  and garlic until it turns golden; add the celery and stir-fry quickly for
  about for about a half a minute. Add the reserved sauce mixture and stir
  until it thickens.

  On a plate, make a bed of lettuce leaves and arrange the shrimp balls on
  it, pour the sauce over the shrimp balls and serve hot. Makes 6 to 8
  appetizer servings. Recipe: "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981

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

      Title: MYRA'S BEFORE-SHE-KEPT-KOSHER PATE
 Categories: Chicken, Appetizers
   Servings:  2

    3/4 c  Butter or margarine                 2 tb Brandy
      1 lb Chicken livers                    1/4 ts Salt
      1 md Onion, minced                     1/8 ts Pepper

  Melt 1/4 cup butter in skillet over medium heat.  Add livers and onion and
  cook, stirring often, until livers are tender but still pink inside, about
  5 minutes.

  In blender or food processor blend liver-onion mixture until smooth,
  scrapping the sides occasionally.

  In same skillet, melt the remaining butter, adding to liver-onion mixture
  with remaining ingredients, blending well.  Pour into small bowl or crock,
  cover and refrigerate for several hours or overnight.

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

      Title: MYRA'S JEWISH CHOPPED LIVER
 Categories: Chicken, Appetizers
   Servings:  3

      1 lb Chicken livers                           Peeled
    1/2 c  Schmaltz or Nyafat                  2 tb Brandy
      1 lg Onion, coarsely chopped           1/2 ts Kosher salt
      3    Eggs, hard boiled and                    Pepper to taste

  In broiler pan, spread livers and broil until very well done (no pinkness
  remaining).  In skillet, melt schmaltz and saute onion until very brown.
  Add livers and cook an additional few minutes, allowing the liver to absorb
  the schmaltz-onion flavor.

  In food processor or blender, chop eggs, add the liver-onion mixture and
  remaining ingredients.  Pulse until everything is ground and mixed
  together.

  Put in bowl or crock and refrigerate.

  NOTE:  Schmaltz is rendered chicken fat with onion, and is available in the
  kosher section of your market.  Nyafat is a cholesterol-free,
  schmaltz-flavored vegetable shortening, also available in the kosher
  section.

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

      Title: Thousand-Year-Old Eggs
 Categories: Chinese, Eggs
   Servings: 12

      2 c  Very strong black tea                    From fireplace
    1/3 c  Salt                                1 c  Lime*
      2 c  Each ashes of pine wood,           12    Fresh duck eggs
           Ashes of charcoal and ashes

      These are often called thousand-year eggs, even though the
   preserving process lasts only 100 days. They may be purchased
   individually in Oriental markets.

      Combine tea, salt, ashes and lime. Using about 1/2 cup per
   egg, thickly coat each egg completely with this clay-like mix-
   ture. Line a large crock with garden soil and carefully lay
   coated eggs on top. Cover with more soil and place crock in a
   cool dark place. Allow to cure for 100 days. To remove coating,
   scrape eggs and rinse under running water to clean thoroughly.
   Crack lightly and remove shells. The white of the egg will appear
   a grayish, translucent color and have a gelatinous texture. The
   yolk, when sliced, will be a grayish-green color.

      To serve, cut into wedges and serve with:

      Sweet pickled scallions or any sweet pickled vegetable

      Sauce of 2 tablespoons each vinegar, soy sauce and rice wine
   and 1 tablespoon minced ginger root.

      *Available in garden stores and nurseries.

      The description of the whites turning grayish isn't quite
   accurate from the ones I've seen. They're more a dark blackish
   amber color-- quite attractive actually.

      From "The Regional Cooking of China" by Margret Gin and
   Alfred E. Castle, 101 Productions, San Francisco, 1975.

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

      Title: Succulent Salmon  (c) 1992 George Gilder
 Categories: Fish
   Servings:  2

     10 oz Salmon fillet                            Broccoli, cut into florets
           (remove the skin)                   1 tb Olive oil
      2 md Red potatoes                      1/4 ts Thyme
      1 lg Onions, sliced 1/4 inch           1/2 ts Basil
      8    Baby carrots or 8 carrot            1 pk Herb-ox low salt
           Sections, cut into 2"                    Chicken stock mix
           Pieces                                   Salt, pepper,to taste
    1/4 c  Fresh orange juice

  This is a new adaptation from a series of fish recipes I developed for
  "people who don't like fish". The stock and juice combined with the onion
  add a distinctive savory flavor. The combination makes it hard to
  distinguish the individual flavors. This dinner takes less than ten minutes
  to complete.

  Cut the potatoes into one quarter inch slices and place into a pan of cold
  water. Turn pot on high until it starts to boil. Add the carrots after
  three minutes. Salt the water and reduce heat to medium. Cook until tender,
  about six to seven minutes. Add broccoli about 2 minutes before the
  potatoes are finished. Drain if finished before the fish, and place back in
  hot pan. Add fresh pepper.

  Saute onions in one half the oil, med-low heat in a ten inch teflon pan.
  When they start to brown add the rest of oil. Place the fish fillet on top
  fat side down and turn up heat to med- high. Saute until salmon turns white
  on bottom. Add herbs and pepper. Add one quarter cup of water, chicken
  stock and the orange juice. Lower heat and simmer about five minutes. Baste
  occasionally. The salmon should be pink inside and not over done.

  Cut the filet in half in the pan. Using a plastic spatula, pick up the fish
  and onions and place in one half of plate. Add a spoon or two of sauce. Add
  vegetables and arrange in semi-circle.

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

      Title: Vidalia Onion Pie
 Categories: Pies, Vegetables, Appetizers, Cheese/eggs
   Servings:  6

      2    9" Pie shells, baked                6    Vidalia onions, large,
      4    Eggs, beaten                             -sliced thinly
      1 c  Sour cream, (generous cup)        1/4 c  Grated Parmesean cheese
           Salt & pepper to taste              4    Shakes of Tabasco sauce
      1    Stick of butter                   1/4 c  Grated cheese for top

  Cook onions in butter until clear and soft (about 15 min.), stirring often.
  Add all other ingredients. Mix and pour into the 2 baked pie shells.
  Sprinkle grated cheese on top. Bake in 375 deg. oven for 20 minutes, then
  lower temp. to 350 deg. for an additional 40 minutes until lightly browned
  on top.

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

      Title: TOMATO SAUCE
 Categories: Sauces
   Servings:  1

      1 lg Can tomatoes (cheapest is                (optional - only if you
           Best here, since they're                 Like it)
           Soupy to start with)              1/4 c  Best olive oil
      2    Dead-ripe, peeled, fresh            8 oz Contadina tomato sauce
           Tomatoes (optional - if             6 oz Can Contadina tomato paste
           They're in season, else           1/2 ts Salt
           Don't bother)                     1/4 ts Dried oregano
      1    Onion, chopped                           Minced fresh basil, to
      2 cl Garlic, minced                           Taste (hard to have too
      1 sm Bell pepper, red or green                Much basil)

  Heat the olive oil in a large pot, and saute the onions and green pepper
  until soft.  Add the garlic and saute another minute or two.  Coarsely chop
  the fresh tomatoes, add them to the pot and cook, stirring, until they
  begin to give up their juice.  Coarsely chop the canned tomatoes and add
  them, along with the tomato sauce and tomato past.  Stir in the seasonings,
  cover the pot and simmer the sauce over low heat 20 to 30 minutes, stirring
  occasionally.

  The Contadina tomato sauce and paste have significantly better flavor than
  any others I know of.  If you can't get Contadina, then a small shake of
  tobasco will help (not enough to make it hot, just enough to give it a
  little sparkle).

  For all those people who THINK they can't make a pie crust, here is a
  quick, easy, and CHEAP pie crust recipe.  I think the trick is the boiling
  water and fluffing the shortening with a fork so that it disperses evenly
  throughout the flour.

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

      Title: Never-Fail Pie Crust
 Categories: Pies
   Servings:  1

      1 c  Crisco or other GOOD                     Pinch of salt
           Shortening                          3 c  Flour.
    1/2 c  Boiling water

  Mix shortening, salt and boiling water in a large bowl. Whip with a fork
  until fluffy.  Add the flour all at once.  Stir until it leaves the side of
  the bowl.  Roll between two sheets of wax paper.  Makes enough for a
  two-crust pie.  If using for two one-crust pies, bake at 375 10-12 minutes
  or until light brown before adding filling.

  This also freezes well if made up ahead, if you like to have pie shells on
  hand for one-crust pies.

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

      Title: HOPPING JOHN
 Categories: Side dish
   Servings: 10

      4    Strips bacon                        2 c  Water
    1/2 c  Raw rice                            2 c  Fresh Blackeye Peas
    1/4 c  Onion                                    Salt & Pepper to taste

  Dice bacon. Add onion and fry until bacon is crisp.  Add peas and rice,
  then water.  Cover and simmer over low heat for about 20 minutes or until
  rice is tender.  ( I *ALWAYS* add a good sized shake or two of Louisiana
  Hot sauce (NOT Tabasco, there is a difference) Yields 10 servings

  This is the basic recipe (from Southern Living)  It can be adjusted in
  several ways:

  1)  substitute ham hocks for bacon by boiling them in the 2 C water until
  the meat comes off the bone.  Fry onion in bacon grease until yellow. Or
  use any fatty pork meat: trimmings from a roast or chops, "fat-back", etc

  2)  I prefer Purple-Hull Peas over the Black-eyes, But if you don't know
  the difference (or can't find them)  it's not a big deal.  It is important
  to use fresh peas, frozen if you have to...if you can only get canned or
  dried peas, nevermind and fix something else.

  3)  I discovered a secret to Southern style cooking: Cavender's Greek
  Seasoning.  Put a little of it in everything, along with the Louisiana Hot
  Sauce makes everything taste better.  This is what I would do for the
  greens as a regular family dinner.  Later I'll get out the company recipe.

  BTW  Southern Living is *the* Soutern magazine and has the best recipes for
  regional favorites.  They also put out an annual cookbook which includes
  all the recipes for the year.  If I keep osting them here y'all see that
  this book is a very worthwhile purchase.

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

      Title: BACON, AVOCADO, AND CHEESE OMELETS WITH TOMATO SALSA
 Categories: Sauces, Eggs
   Servings:  2

    2/3 c  Finely chopped seeded                    And minced.  (wear rubber
           Tomato                                   Gloves)
      2 tb Finely chopped red onion            2 tb Minced fresh coriander
      1    Pickled or fresh jalapeno                (cilantro)
           Chili, or to taste, seeded          1 tb Fresh lime or lemon juice

-----------------------------------OMELET-----------------------------------
      4 lg Eggs                                1 sm Avocado (preferably
      2 tb Water                                    California) peeled and
      1 tb Unsalted butter                          Chopped in half-inch cubes.
      3    Slices of lean bacon,             1/2 c  Coarsely grated Monterey
           Cooked and crumbled                      Jack (about 2 oz)

        In a small bowl stir together the tomato, the onion, the jalapeno,
  the coriander, the lime juice, and salt and pepper to taste until the salsa
  is combined well.  In a bowl whisk together the eggs, the water, and salt
  and pepper to taste.

        In an 8-inch skillet, preferably non-stick, heat 1/2 teaspoon of the
  butter over moderately high heat until the foam subsides, pour in half the
  egg mixture, tilting the skillet to spread the egg mixture evenly over the
  bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half
  the omelet with half the bacon, half the avocado, peeled and cut into 1/2
  inch pieces, and half the Monterey Jack and cook the Omelet for 1 minute,
  or until it is set.  Fold the omelet over the filling, transfer it to a
  plate, and keep it warm.  Make another omelet in the same manner with the
  remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve
  the omelets with the salsa over. Serves 2. (or 3 if you have enough other
  things in the breakfast.) David Oesterreich Indianapolis, IN

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

      Title: LA JOLLA SALAD
 Categories: Salads, Dressings
   Servings:  6

           Mixed greens (Boston, bibb,         2 oz Lump crab meat
           Red tip, and romaine                2 lg Shrimp, grilled
           Lettuce                                  Slices fresh papaya
      2    Radicchio leaves, filled            1    Lime Dill Vinaigette
           With

---------------------------LIME DILL VINAIGRETTE---------------------------
    1/4 c  Dijon mustard                     1/4 ts Oregano leaves
    1/2 c  Red wine vinegar                  1/2 ts Parsley leaves
    1/8 c  White wine vinegar                1/2 cl Garlic, crushed
      1    Egg yolk                          1/2 ts White pepper
    3/4 c  Salad oil                         1/2 ts Seasoned salt
      1    Lime's juice                        1 ts Salt
      3 oz Honey                               1 tb Fresh dill weed, chopped
    1/4 ts Tarragon leaves                     1    Drop, small green food
    1/4 ts Basil leaves, whole                      Coloring (optional)

  On a large salad plate, arrange the greens and crab-filled radicchio
  leaves. Garnish with grilled and papaya slices. Pour vinaigrette over the
  salad or serve on the side.

  TO MAKE THE LIME DILL VINAIGRETTE:  In a bowl, mix the mustard and
  vinegars. Wisk in the egg yolk. Gradually add the oil, wisking constantly.
  Stir in the lime juice and honey. Wisk in the tarragon, basil, oregano, and
  parsley leaves, garlic, pepper, salts, and dill weed. Add a drop of green
  food color if desired.

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

      Title: LINGUINI TOMATO
 Categories: Pasta
   Servings:  6

      4 c  Tomatoes, roasted and                    Set aside
           Blended                            24    Roma tomatoes, grilled or
      2 tb Garlic, roasted and                      Oven-roasted and sliced
           Chopped                             6    Portobello mushrooms (or
           Salt, to taste                           Other large mushrooms)
           Pepper, to taste                         Grilled or sauteed and
      6    Servings linguini, cooked,               Sliced
           Rinsed in tap water, and           12    Fresh basil leaves

  TO MAKE TOMATO SAUCE:  In a heavy saucepan, mix 4 cups roasted tomatoes
  with garlic, salt, and pepper. Simmer over medium heat until reduced by
  one-third.

  JUST BEFORE SERVING:  In a heavy skillet, bring the sauce to boil over
  medium heat. Add linguini ansd toss well.

  Blanch the 6 of the basil leaves in a little boiling water.

  TO SERVE:  Divide the linguini among 6 pasta bowls.  Alternate the Roma
  tomatoes and mushroom slices in a circle around it.  Drain and put 1 leaf
  in the middle of each bowl. Garnish each with a fresh unblanched basil
  leaf.

  Recipe:  Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas

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

      Title: POST OAK DELIGHT
 Categories: Desserts
   Servings: 12

     16 oz Chocolate wafers                    1 qt Raspberry ice (sorbet)
     10 tb Unsalted butter, melted                  Fudge Sauce (see below)
      1 qt Frozen yogurt, vanilla                   Whipping cream, whipped
           -flavored                                (optional)

--------------------------------FUDGE SAUCE--------------------------------
      1 c  Sugar                               4 tb Light corn syrup
    1/2 c  Unsweetened cocoa powder            4 tb (1/2 stk)      butter
    1/2 c  Milk                                2 ts Vanilla extract

  In a food processor, process the chocolate wafers into crumbs.  Add the
  melted butter; combine. Press the crumb mixture into 9-inch round, 3-inch
  deep springform pan, reserving 1-1/2 cups of the crumb mixture.

  Bake in a preheated, 325 degree F oven for 10 to 12 minutes.  Remove and
  allow to cool.

  When the crust is cool, fill with the frozen yogurt.  Sprinkle with half of
  the reserved crumb mixture.  Dribble half the fudge sauce over the crumb
  layer, then place in the freezer so the yogurt won't melt.

  After 5 minutes, make a second layer with the raspberry ice.  Sprinkle the
  remaining crumb mixture on top.  Put in freezer immediantly.

  Serve with the remaining fudge sauce and whipped cream, if desired.

  TO MAKE THE FUDGE SAUCE:  In a heavy saucepan, combine the sugar, cocoa
  powder, milk, corn syrup, and butter.  Bring to a boil and let boil 2 to 3
  minutes.  Remove from the heat.  Whisk in vanilla extract.
  Recipe:  Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas

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

      Title: CHERRY MOLD
 Categories: Side dish, Desserts
   Servings:  4

      1    18-ounce jar or can                 1 c  Cranberry juice
           Cherries                                 Sugar to taste
      1    Envelope gelatin

  To be served with cold chicken, turkey, or duck.

  Drain the cherries, add their juice to the cold cranberry juice and
  sprinkle the gelatin over.  Heat until almost simmering.  Remove from heat,
  stir in the gelatin until it is thoroughly dissolved, and then add sugar,
  if needed.  Pour into a 4-cup mold and cool.  Pit the cherries, if
  necessary.  When the liquid is about the consistency of egg whites, spoon
  in the cherries and chill until set.  Serve garnished with watercress and
  cream cheese balls.

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

      Title: CHERRY SOUFFLÉ
 Categories: Desserts
   Servings:  6

    3/4 c  Cherry purée                        1    Pinch of salt
      1 tb Fresh lemon juice                        Sugar to taste
      3    Egg whites

  Pit and purée enough sour cherries to make 3/4 cup.  (My guess is that
  something over 1 cup whole cherries will be required.)  Preheat the oven to
  375°F.  Oil a 1-quart soufflé dish and sprinkle it with sugar. Heat the
  cherry purée in a small pan.  Add the lemon juice, salt, and sugar to
  taste, and stir to blend; remove from the heat.  Beat the egg whites until
  stiff but not dry and stir them into the hot purée until evenly blended.
  Spoon into the soufflé dish and bake for 20-25 minutes.

  Both of the above recipes from "The Fanny Farmer Cookbook", Alfred A.
  Knopf, Inc. (c) 1979.

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

      Title: COLD CHERRY SOUP
 Categories: Soups
   Servings:  8

      2 lb Pitted red cherries                 2 c  Water
      1    Stick cinnamon                      2    Cloves
      2    Drops almond extract              1/4 ts Salt
      2 c  Red wine                            1 tb Brandy
      2    Egg yolks                           1 ts Sugar

  In a pot combine the cherries, water, cinnamon, cloves, almond extract, and
  salt.  Cook until cherries are soft (if fresh or frozen), or until heated
  through (if canned).  Remove from heat.  Gently mash cherries. Add wine,
  brandy, and sugar.  Blend in egg yolks.  Cook until slightly thickened.
  Chill.

  "The Complete Family Cook Book", Curtin Publications, Inc. (c) 1970

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

      Title: Yum Pra-Hmik (Thai Squid "Salad").
 Categories: Appetizers, Shellfish, Thai
   Servings:  6

      1 lb Fresh Squids.                       1 tb Fresh Ginger Root, Julienne.
      1 tb Lemongrass, Sliced Fine.            2 tb Onion, Chopped.
      3 tb Lime or Lemon Juice.                3 tb Fish Sauce.
      1 tb Scallions, Chopped.                 1 tb Cilantro, Chopped.
    1/2 c  Mint Leaves.                       10    Crushed Hot Chili Peppers.

  Clean and wash the fresh squids, removing all inner matters and skin.  Cut
  through the side so that the meat is in a single "sheet".  Cut the meat
  into strips about 3/4" to 1" wide and 2" long.  If desired, slash one side
  in a close criss-cross patterns, and the strip will curl into a roll upon
  cooking.  Place the squid pieces into a wire strainer with long handle.

  Boil a pot of water, and immerse the strainer with the squid meat into the
  boiling water to cook.  For very fresh squid, cook until the meat had
  turned opaque and heated through.  For frozen, or "not so fresh" squid, it
  is advisable to cook a little longer.  Lift the squid out of the boiling
  water and let drain in the strainer.

  Place the well drained squid meat into a bowl and add fish sauce and lime
  or lemon juice.  Adjust tastes by adding more of either ingredients.  The
  tastes should be tangy sour with sufficient salty tastes.  Add lemongrass,
  ginger roots (very finely julienne), and chopped onions, and mix well.
  (Optionally, you may add dry ground hot chilli pepper to taste).

  Place on a serving platter (lined with lettuce leaves) and topped with
  chopped scallions, cilantro, mint leaves, and crushed hot chilli peppers.

  Translated by Padej Gajajiva from a Thai cookbook, "Thai Cuisine" by Chantr
  Tasanont, Manee Suwanpong, and Srisamon Kongpun.

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

      Title: Devilled Crab in Cucumber Cups.
 Categories: Appetizers, Thai
   Servings:  6

      3 c  Cooked crab meat, flaked.           2    Hard boiled eggs, chopped.
    1/4 c  Lemon grass, sliced fine.         1/4 c  Onion, chopped.
      2 tb Nam-prik Pao.                       2 tb Fish sauce.
      3 tb Lime juice.                         1 tb Sugar.
      2 tb Scallions, chopped.                 2 tb Corianders leaves, chopped.
           Cucumber.

  Mix all ingredients together and fill cucumber cups.

  To make cucumber cups - Peel and cut cucumber crosswise approximately 3
  inches thick, and scoop out seeds to make cups. Mix 1/2 cup white vinegar
  with 1/2 cup water, 1 tb salt, and 1/4 cup sugar. Add the cucumber cups and
  marinate for about 1/2 hour, then drain off and discard liquid.

  From "Ratanakosin Dishes 1982" - Momluang Terb Xoomsai.

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

      Title: NEW ENGLAND STYLE BAKED BEANS
 Categories: Side dish
   Servings:  8

  1 1/2 lb Dry navy beans                    1/2 c  Maple syrup
      1 lb Smoked ham or ham hocks *           1 ts Salt
    1/2 c  Onion, chopped                      1 ts Dry mustard
    1/2 c  (packed) brown sugar

  *  or 1/2 lb salt pork, cubed
  Rinse and pick over beans.  Cover in 3 time their volume of water and bring
  to a boil for 10 minutes, reduce heat to simmer and cook another 30
  minutes. Cover and let stand for 1 1/2 hours or until beans are tender;
  drain.  Add 1 cup water to crock pot with beans; add remaining ingredients,
  mixing well. Cover and cook on low 10 to 12 hours, or high for 4 to 5
  hours, stirring occasionally. Cut ham from bone and return to pot.

  NOTE:  If thicker beans are desired, uncover and turn to high for last
  hour.
  Recipe:  Chuck Ozburn in Pok, New York

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

      Title: GRANDMA WEXLER'S BAKED BEANS
 Categories: Side dish
   Servings:  8

    1/2 lb Bacon, diced                        2 tb Prepared mustard
      1 md Onion, minced                   1 1/2 lb Navy beans, picked over,
      1 ga Water                                    Rinsed, and soaked
    1/2 c  Molasses                                 Overnight in water to cover
    1/2 c  Brown sugar                              Salt and freshly ground
      2 c  Ketchup                                  Pepper to taste

  Saute bacon in large pot until browned; add onion and cook until browned,
  about 4 minutes.  Add water, molasses, brown sugar, and mustard; bring to a
  boil.  Drain beans and add to pot; return to boiling, reduce heat to a slow
  simmer.  Cook 4 to 5 hours until beans are soft, adding water as necessary.
  Season with salt and pepper.  Makes 20 servings.

  Recipe:  Chuck Ozburn in Pok, New York

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

      Title: Bestever Pound Cake
 Categories: Cakes
   Servings:  8

      1 c  Butter                            1/8 ts Salt
    1/2 c  Soft shortening                     1 c  Milk
      3 c  Sugar                               1 ts Each vanilla and lemon
      5    Eggs                                     Extract (Mama always
      3 c  All-purpose flour (Mama                  Substituted almond
           Always used Gold Medal)                  For the lemon)
      1 ts Baking powder

  Cream butter, shortening and sugar until very light and fluffy.  Then add
  eggs, one at a time until very creamy.

  Blend in flour, baking powder and salt mixture alternately with milk in
  small amounts, beating well after each addition.  Blend in flavorings. Turn
  into greased and floured 10-inch tube pan.  Bake in preheated oven 350
  degrees 1 hour.  Turn off oven heat and allow cake to remain in oven 15
  minutes longer.  (Or place cake in cold oven, set temperature to 300
  degrees and bake 1 hour 40 minutes.)  Cake is done when cake tester
  inserted in center comes out clean.

  Cool 10-15 minutes in pan on cake rack, then remove from pan and finish
  cooling on rack.

  Delicious as is, dusted with confectioners sugar, or frosted with 7-minute
  icing.

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

      Title: General Tso's Chicken
 Categories: Chinese, Chicken
   Servings:  6

      4 lg Chicken legs including            1/2 tb Vegetable oil
           Thighs, boned, cut into           1/2 tb Cornstarch
           1/2-inch pieces                          Vegetable oil
      1    Egg, slightly beaten

----------------------------------SAUCE 1----------------------------------
      2    Green onions, trimmed to                 Ginger, peeled
           4 inches                                 Fresh pepper
  1 1/2 tb Light soy sauce                     3 tb Chicken bouillon
  1 1/2 tb Mushroom soy sauce                  1 ts Brown sugar
  1 1/2 tb Rice wine or dry sherry             1 tb Cornstarch
      2    1/2-inch thick pieces fresh

----------------------------------SAUCE 2----------------------------------
      1 ts Rice or cider vinegar                    Like hot food)
    1/2 tb Chili paste (more, if you           1 ts Sesame oil (optional)

  In a medium bowl, combine the chicken with the egg, oil, and cornstarch. In
  a blender or food processor, or by hand, combine the ingredients for Sauce
  1. In a small bowl, combine the ingredients for Sauce 2. Place the measured
  ingredients beside the wok in the order in which they are to be placed in
  the wok. Warm 2 serving dishes, one lined with paper towel, in a 250í oven.

  Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil.  Heat the
  oil to high (400°), or until a day-old cube of bread browns in just under 1
  minute.  Heat another 4 minutes to stabilize the temperature.  Put the
  chicken pieces into the oil one at a time until all are in. Stir-fry 3
  minutes. Remove the pieces from the oil, draining well over the wok, and
  keep warm in the oven on the paper-lined dish. Empty the oil from the wok.
  Reduce the heat to medium (350í) and stir in Sauce 1. As soon as it
  bubbles, stir in the chicken. Sprinkle Sauce 2 over the chicken, stir-fry 1
  minute more, then turn into the serving dish. Scrape the sauce over the
  chicken and serve at once.

  From: "Fast and Easy Oriental Wok Cooking" by Jacqueline Heriteau

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

      Title: Al's chocolate to the max.
 Categories: Desserts, Microwave
   Servings:  6

      6 oz Package of semisweet                1 ts Almond extract
           Chocolate chips                     1 tb Creme de cacao liqueur
      1    Egg                                 1 c  Whipping cream
      1 ts Vanilla

  Blend together first 4 ingredients while microwaving the cream until just
  beginning to boil. With blender going add the hot cream and blend until
  well combined. Pour into small sherbet or wine glasses (I use the
  disposable plastic ones) and refrigerate for several hours. This is
  chocolate to the MAX! Few people refuse one of these and few can eat more
  than one.

-----

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

      Title: JUICY FLORIDA BARBECUE SAUCE
 Categories: Sauces, Barbeque
   Servings: 10

     24 oz Bottle Ketchup                    3/4 c  Fl. Orange Juice
      1 lb Dark Brown Sugar                  3/4 c  Pineapple Juice
    1/2 tb Prepared Mustard                  3/4 c  Mango Juice
      1 tb Black Pepper                        4 tb Corn Starch
    1/2 c  Onion Juice

  Combine all ingreadients in a 1 gallon non-metal container. Mix well. Pour
  into a Dutch oven or Kettle. Cook over low heat until mixture begins to
  thicken. If to thin add more cornstarch. When cool pour into squeeze
  bottles with large hole in tip. Makes 1 1/2 Quarts

  COOKS NOTES: This is enough sauce for 10 lbs of ribs or chicken. baste ribs
  over grill and turn frequently, using squeeze bottle to keep moist....

  Nutrition information per Tbsp. Calories, 53 fat, 0 grams carbohydrate,
  13.5 Gram Cholesterol, 0 Sodium, 152 milligrams

  As copied from the Orlando Sentinel:

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

      Title: POUND CAKE
 Categories: Cakes
   Servings:  8

      1 lb Butter                                   Generous pinch of salt
      1 lb Sugar (approx. 2½ C)                     Juice and zest of 1 large
      1 lb Eggs  (approx. 10)                       Lemon (or 1 or 2 T lemon
      1 lb Flour (approx. 3 C)                      Juice)

  Cream butter, then add sugar gradually till mix is smooth.  Add eggs, one
  at a time, stirring until fully absorbed into mixture. Add flour gradually,
  stirring until fully absorbed.  Stir in salt and lemon juice and zest. Bake
  in well-greased angel-food cake tin for 90 minutes at 300° F.

  ICING

  Cream 1 or more T butter with 1 1-lb box of powdered sugar.  Add butter as
  needed to absorb the sugar.  Add juice and zest of 1 or 2 lemons, 1 at a
  time as needed to achieve spreading consistency.  If icing is still too
  thick, thin with heavy cream.

  Source:  Alice's Restaurant Cookbook, by Alice May Brock, Random House,
  1969.

  PS:  This makes a big cake which will keep much longer than I've ever seen
  one last.  It's also almost impossible to overbake.  A couple years ago I
  was making one as an Xmas gift for friends. I went to bed, forgetting to
  remove the cake from the oven, and it baked all night long. When I finally
  got it out of the oven (over 7 hours after it went in) the cake was
  perfectly OK except for a suface layer about ½" deep that was a bit dry. I
  made another cake for the gift, but my family gobbled the "mistake" in
  short order.

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

      Title: Easy Pumpkin Ice Cream
 Categories: Desserts
   Servings:  6

      1 qt Softened vanilla ice cream        1/2 c  Pumpkin pie mix

  In large mixing bowl, combine ice cream and pumpkin pie mix; stir wuntil
  well blended.  Pour into ice cream maker.  Freeze following manufacturer's
  instructions.  Top with your choice of toppings: mini chocolate chips,
  crushed toffee candy, chopped nuts, chocolate covered raisins, corn
  candies, or chocolate and orange jimmies. To make in home freezer, freeze
  mixture 2 hours. Beat with mixer or in food processor. Freeze an additional
  2 hours
     or until firm.

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

      Title: CURRY POWDER #3
 Categories: Spices
   Servings:  1

      3 tb Coriander seeds                     8    Cloves
      2 tb Cumin seeds                     1 1/2 ts Ground ginger
      2 tb Tumeric                         1 1/2 ts Black peppercorns
      1 tb Mustard seeds                     1/4 ts Freshly grated nutmeg
  2 1/2 ts Fennel seeds                      1/4 ts Cayenne
      8    Pods cardamon seeds

  In a bowl, combine all the ingredients.  Spread mixture out on a jelly roll
  pan and toast in a preheated 250 degree F oven for 20 minutes.

  Let cool to room temperature. Pulverize the spice mixture in batches with
  an electric spice or coffee grinder and strain it through a sieve into a
  bowl. The curry powder will keep six months in a tightly sealed jar in a
  cool dark place. Use to season soups and stews. Makes about 1/2 cups.

  Recipe:  Chuck Ozburn in Pok, New York

-----

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

      Title: EAST TEXAS CORN BREAD
 Categories: Breads
   Servings:  8

      1 c  Yellow corn meal                    2 ts Baking powder
    1/2 ts Baking soda                         1 c  Buttermilk
    1/3 c  Flour                               1 ts Salt
      1    Egg                                 4 tb Bacon drippings

  Preheat oven to 400 degrees F.

  Place bacon drippings in skiLlet in oven while it is heating.  The skillet
  must be hot before batter is added.

  In large mixing bowl, beat buttermilk and egg, then sift in dry
  ingredients, Mix well. From hot skillet, pour l/2 grease and mix well. Pour
  batter into skillet with remaining grease. This makes a crisp crust, Bake
  at 400 degrees F for approximateLy 30 minutes.

  Recipe:  Avis Walker of Saint Christopher's Episcopal Church, Houston,
  Texas
         from somewhere in the Sixies.

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

      Title: A FANCY CURRY POWDER
 Categories: Spices
   Servings:  1

  2 1/2 ts Fenugreek                           1    3 in cinnamon stick, thin
      1 ts (about 20 pods) cardamom                 And broken into pieces
           Seeds (cracked with a             1/4 ts Ground mace
           Cleaver to release seeds)         1/4 ts Nutmeg, grated
      3 tb Coriander seeds                     1    Big pinch cayenne
      1 tb Cumin seeds                         2 tb Turmeric, ground
      1 tb Mustard seeds                            Hot pepper, toasted and
      6    Cloves, whole                            Dried (to taste)

  Preheat oven to 225 degree F.

  In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard
  seeds, cloves, and broken cinnamon stick.  Bake for 15 minutes, shaking the
  pan a few times.  Let cool.

  In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric
  and peppers.  Place in a spice mill and grind to a powder.  Store in an
  airtight container.  Makes a 1/2 cup of curry powder.

  Recipe:  Chuck Ozburn in Pok, New York

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

      Title: THAI CURRY SPICE PASTE
 Categories: Spices
   Servings:  1

      5 sm Dried red chilies with              1 ts Ground caraway
           Their seeds, broken into          1/2    Lemon's zest, minced
           Small pieces OR                     2    Inch piece ginger root,
      1 ts Cayenne pepper                           Peeled and minced
      1 ts Heaping whole black                 8 cl Garlic, peeled and minced
           Peppercorns OR                      4    Shallots, peeled and
      1 ts Ground black pepper                      Minced
      1 tb Heaping whole coriander             1 ts Anchovy paste
           Seeds OR                            6    Sprigs coriander, finely
      1 tb Ground coriander                         Chopped
      1 ts Heaping whole caraway               1 ts Salt
           Seeds OR                            3 tb Vegetable oil

  Grind the whole spices and add any ground ones.  Into a food processor,
  pour the mixture and add the remaining ingredients (except for 1 tablespoon
  of the oil. Grind as fine as possible. Using a spatula, transfer the paste
  to a jar and pour in the last tablespoon of oil. Cap tightly and
  refrigerate until needed. Keeps 2 months in the refrigerator. Makes
  approximately 8 ounces.

  NOTES:  Although substitutions for hard-to-find ingredients have been made,
        this curry paste still carries the true flavor of Thailand.  Use it
  in
        Thai curries unless otherwise specified.  A little added to stir-fry
        dishes or rubbed into chicken as a marinade before barbequing or
        grilling will add a real Thai accent.  A teaspoon added to a meatloaf
        mixture or meat balls, transforms them into something that is rather
        exotic, and when combined with peanut butter and coconut milk, it
        makes a tangy and aromatic sauce for Thai-style satays.

        Use whole spices whenever possible.  Anchovy fillets may be
        substituted for the anchovy paste.  Shallots are preferable to
  onions;
        if not available, use an equal amount of a red onion.

  Recipe:  Chuck Ozburn in Pok, New York

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

      Title: The "Secret" Recipe for Orange Julius
 Categories: Beverages
   Servings:  1

     16 oz Orange Juice                        1 oz Simple or vanilla syrup.
           Ice                                 1 ts Instant vanilla pudding mix
           Water

    Put orange juice in blender.  Fill with ice to 3/4 full.  Add water to
  just cover ice.  Add syrup and "secret powder" (i.e. instant vanilla
  pudding mix; use a good brand).  Blend until smooth.

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

      Title: SALSA CUBANO BARBECUE SAUCE
 Categories: Barbeque, Sauces, Marinade
   Servings:  1

      1 md White onion, chopped              1/2 ts Oregano
      5 cl Garlic, chopped                   1/2 ts Cummin seeds
    1/2 c  Sour orange juice < OR >          1/4 ts Salt
    1/3 c  Lime juice (see note)             1/2 c  Water

   Put onions, garlic, orange juice (or lime juice) and water in a
   blender. Set blender on "liquify" setting and process. Crush all dry
   ingredients togather and add them to blender. Process for one minute
   more.
     Marinate meat (chicken, beef, pork or fish) for at least one hour
   in mixture. It is better to marinate meats overnight.
   Brush meat frequently with the sauce while cooking.....Makes 2 Cups.

  Test Kitchen Notes: This is a traditional Cuban meat marinade. Sour orange
  juice is available in Hispanic grocery stores.

  Nutrition infomation per Tbsp. Calories, 4 FAT, 0 grams Carbohydrate, 1
  gram Cholesterol, 0 milligrams Sodium, 18.5 milligrams
                    Summited By............ Enrique W. Perez

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

      Title: "FINGER LICKIN" PICKENS' SAUCE
 Categories: Barbeque, Sauces
   Servings:  4

      2 c  Ketchup                             4 tb Horseradish
      2 ts A-1 steak sauce                   1/2 ts Garlic powder
      1 ts Whole celery seed                 1/2 ts Sage
      1 ts Tabasco sauce                       1 ts Salt
      2 tb Soy sauce                           1 c  Beer
    2/3 c  Dark brown sugar                    2 sm Onions finely chopped
           Juice of 2 lemons

   Combine all ingredients in a saucepan. Bring mixture to boil. Simmer
   sauce over medium-low heat, uncovered, for 5 minutes, stirring
   constantly..

  Nutrition information per Tbsp: Calories, 18 Fat, 0.03 gram Carbohdrate, 4
  gram Cholesterol, 0 milligram Sodium, 155 milligram
                          Sumitted By Thomas W. Pickens ---

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

      Title: CREAM CHEESE ICE CREAM
 Categories: Desserts
   Servings:  3

      3    8-ounce pkg's cream cheese,         2 tb Lemon juice
           Softened                            2 ts Vanilla
  2 1/2 c  Sugar                               5 c  Light cream
      4    Eggs

  In a large mixer bowl beat cream cheese and sugar with an electric mixer on
  med. speed till smooth.  Beat in the eggs, lemon juice, and vanilla till
  combined.  Stir in the light cream. Freeze in a 4 o5 5 qt ice cream freezer
  according to the manufacturers directions. Makes about 3 qts.
     Note: 1/2 cup contains 290 calories So rich and creamy it's just like
  eating cheesecake.   A $100 Better Homes and Gardens recipe.

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

      Title: FRESH PEACH ICE CREAM
 Categories: Desserts
   Servings: 10

      5    Peaches  (about 1 1/4 lb)       1 1/2 c  Heavy cream
  1 1/2 c  Sugar                               1 ts Vanilla
  1 1/2 c  Milk

     In a kettle of boiling water blanch the peaches for
     1 minute and transfer them to a bowl of ice and water
     to stop the cooking.  Peel and pit the peaches and in
     a food processor or blender puree them.  In a  large
     bowl stir together the sugar, the milk, and the cream,
     stirring until the sugar is dissolved., stir in the
     puree and the vanilla, and freeze mixture in an ice
     cream freezer according to manufacturer instructions.
     Makes about 1 1/2 quarts.

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

      Title: Watergate Cake
 Categories: Cakes
   Servings:  1

      1 pk White Cake Mix                           (1 Package)
    3/4 c  Vegetable Oil                       1 c  Chopped Nuts (Pecans Are
      3 lg Eggs                                     The Best)
      1 c  7-Up Or Club Soda                 1/2 c  Coconut
      3 oz Pistachio Instant Pudding

-------------------------------COVER-UP ICING-------------------------------
      6 oz Whipped Topping Mix (Dry)         1/2 c  Coconut
           (2 Envelopes)                     3/4 c  Chopped Nuts (Use Pecans
  1 1/2 c  Milk                                     If That Is What You Used
      3 oz Pistachio Instant Pudding                In The Cake.  Match The
           (1 Package)                              Nuts)

  This cake recipe came out when Nixon was caught in the Watergate Scandal in
  1976

  Combine the ingredients in the order given, blending well after each
  addition.  Pour into a 13 X 9-inch pan and bake in a preheated 350 degree
  F. oven for 35 to 45 minutes, or until the cake tests done.

  ICING: Combine the topping mix, milk and pudding. Beat until thick. Spread
  on the cake, (The icing will be a light green color). Sprinkle with the
  coconut and chopped nuts.

  From The Food Fare Section Rocky Mountain News September 3, 1986

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

      Title: Pineapple Upside-Down Cake (Skillet)
 Categories: Cakes
   Servings:  8

      1 cn Pineapple Slices In Syrup         1/2 ts Salt
           (1 pound 4 ozs)                   1/2 c  Milk
    1/4 c  Butter                            1/4 c  Vegetable Oil (Or Solid
    2/3 c  Brown Sugar, Firmly Packed               Vegetable Shortening)
           Maraschino Cherries                 1 lg Egg
      1 c  Unbleached Flour, Unsifted        1/4 ts Grated Lemon Rind
    3/4 c  Granulated Sugar                    1 ts Lemon Juice
  1 1/2 ts Baking Powder                       1 ts Vanilla Extract

  This one may be a little strange to you, but is a classic in its own right.
  The difference between this one and the one you usually find in the
  cookbook, is that this one uses a skillet for a baking pan.

  Drain the pineapple, reserving 2 Tbls of the juice.  Melt the butter in a
  heavy 10-inch ovenproof skillet.  Stir in the brown sugar and reserved
  pineapple syrup, blending well.  Remove from the heat. Arrange the
  pineapple slices in the sugar mixture in a balanced arrangement. Place a
  maraschino cherry in the center of each pineapple slice.

  Combine the flour, sugars, baking powder, and salt in a large bowl. Add the
  milk and oil then beat, with an electric mixer set on high speed, for 2
  minutes.  Add the egg, lemon rind, lemon juice and vanilla extract and beat
  for an additional 2 minutes.  Carefully pour the batter over the pineapple
  in the skillet, spreading evenly. Bake in a preheated oven for 25 minutes
  or until the cake tests done. Remove from the oven and cool on a wire rack
  for 5 minutes. Place a serving plate upside down on the top of the skillet
  and invert the skillet and plate. Serve this cake warm.

  VARIATION:

  For Peach Upside-Down Cake, use a can of peach halves instead of the
  pineapple slices and proceed as above.

  From The Food Fare Section Rocky Mountain News September 3, 1986

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

      Title: Seven-Up Pound Cake
 Categories: Cakes, Desserts
   Servings:  6

      1 c  Regular Margarine                   3 c  Unbleached Flour (Cake
    1/2 c  Shortening                               Flour Was Not Specified)
      3 c  Sugar                               2 tb Lemon Extract
      5 lg Eggs                                1 c  7-Up (Room Temperature)

  This is an old recipe that comes from a request in the local paper for
  "Classic Recipes".  They called the 7-Up bottling company and they did not
  even know about it.  Someone developed this on their own and never let the
  company know about it.  BTW 7-Up comes from the popular card game in the
  1930's.

  Cream the margarine, shortening and sugar together beating until light and
  fluffy.  Add the eggs, one at a time, blending well after each addition.
  Beat in the flour, then beat in the extract and 7-Up. Blend well. Pour the
  batter into a well-greased and floured tube pan and bake at 325 degrees F
  for 1 to 1 1/2 hours.

  From The Rocky Mountain News "Food Fare" Section September 3, 1986

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

      Title: Coca-Cola Cake
 Categories: Cakes, Desserts, Snacks
   Servings: 10

      2 c  Sugar                             1/2 c  Buttermilk
      2 c  Unbleached Flour                    1 ts Baking Soda
    1/2 c  Regular Margarine Or Butter         2 lg Eggs, Well Beaten
      3 tb Cocoa                               1 ts Vanilla Extract
    1/2 c  Vegetable Oil                   1 1/2 c  Minature Marshmallows
      1 c  Coca-Cola Classic (Regular)

  Over a large bowl, sift the sugar and flour together.  In a heavy saucepan,
  mixt the margarine, cocoa, oil and Coca-Cola togher and bring to a boil
  over high heat.  Pour over the dry ingredients, blending well. Add the
  buttermilk, baking soda, eggs, vanilla extract and marshmallows, blending
  well.  Pour into a well greased 13 X 9-inch baking pan and bake in a
  preheated 350 degree F. oven for 35 to 45 minutes or until the cake tests
  done.  Prepare and spread the icing (next recipe) over the hot cake.

  From The Food Fare Section Rocky Mountain News September 3, 1986

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

      Title: Coca-Cola Cake Frosting
 Categories: Cakes, Desserts
   Servings: 12

    1/2 c  Butter Or Regular Margarine         1 ts Vanilla Extract
      3 tb Cocoa                               1 c  Pecans
      6 tb Coca-Cola Classic (Regular)         2 c  Convectioners' Sugar

  Bring the butter, cocoa, and Coca-Cola to a boil and pour over the
  confectioners' sugar, blending well.  Add the vanilla and pecans, mixing
  well, and pour over the hot cake.

  From The Food Fare Section Rocky Mountain News September 3, 1986

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

      Title: Frosted Jam Cake
 Categories: Cakes
   Servings: 12

      1 c  Butter, Softened                    1 ts Baking Soda
      2 c  Sugar                               2 ts Ground Allspice
      4 lg Eggs                                2 ts Ground Cinnamon
      2 c  Jam (Blackberry Is                  1 c  Buttermilk
           Recommended)                        1 c  Seedless Raisins
      3 c  Unbleached Flour                  2/3 c  Chopped Nuts
      1 ts Baking Powder

        This recipe comes from the Silver Leaf 1815 Inn in Lyles, Tenn.

  Preheat the oven to 350 degree F., then grease and flour 3 9-inch cake
  pans.

  Cream the butter and sugar until light then beat in the eggs and jam,
  blending well.  Sift the dry ingredients together and then add the dry
  ingredients, alternating with the buttermilk, to the creamed mixture,
  blending well after each addition.  Stir in the raisins and nuts. Pour the
  batter evenly into the prepared pans and bake for 35 to 45 minutes, or
  until the cake tests done, in the preheated oven. Cool for 5 minutes on
  wire racks and turn out of the cake pans to cool to room temperature. When
  cool, spread with the warm frosting,

  From The Food Fare Section Rocky Mountain News September 3, 1986

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

      Title: Frosted Jam Cake Icing
 Categories: Cakes, Desserts
   Servings:  1

      1 c  Heavy Cream                         1 tb Butter
      2 c  Sugar                              24    Whole Pecan Halves

  Combine the cream and sugar in a heavy saucepan and bring to a boil,
  cooking at a full rolling bois for 2 minutes, (A candy thermometer will
  read 234 degrees F.)  Cool slightly, then beat until it just begins to
  thicken.  Beat in the butter and immediately spread between the layers and
  on top of the cake leaving the sides unfrosted. Decorate with the pecan
  halves.

  From The Food Fare Section Rocky Mountain News September 3, 1986

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

      Title: Pet Milk Coffee Cake
 Categories: Cakes, Breakfast
   Servings: 12

      3 c  Unbleached Flour                  1/2 c  Regular Margarine
      2 c  Sugar                               2 lg Eggs, Well Beaten
      3 ts Baking Powder                      12 oz Pet Milk (1 Can)
           Pinch Of Salt                       1 ts Vanilla Extract
    1/2 c  Butter

----------------------------------TOPPING----------------------------------
    1/2 c  Cake Crumbs From The Cake         1/2 c  Chopped Nuts
           Recipe                              2 ts Cinnamon
    1/2 c  Brown Sugar, Firmly Packed

  Sift the dry ingredients togher into a bowl.  Add the margarine and butter
  then beat with an electric mixer ot make crumbs.  Reserve 1/2 cup of the
  crumbs for the topping.  Add the milk, eggs and vanilla extract to the
  remaining crumbs and blend well.  Make the topping.

  Grease a bundt pan well and put about 1/3 of the topping in the pan
  spreading evenly over the bottom.  Add 1/3 of the batter and spread evenly
  over the topping.  Add all of the remaining topping except 2 Tbls of the
  topping to the top of the batter.  Top with the reamining batter spreading
  evenly.  Top with the 2 Tbls of topping sprinkling evenly over the top of
  the cake.  Bake in a preheated 350 degree F. oven for 45 minutes or until
  the cake tests done.  Cool on a wire rack.

  From The Food Fare Section Rocky Mountain News September 3, 1986

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

      Title: Hershey's Fudge Cake
 Categories: Cakes, Desserts
   Servings:  1

  1 3/4 c  Unbleached Flour, Unsifted          2 lg Eggs
      1 ts Baking Powder                       1 ts Vanilla Extract
      1 ts Baking Soda                       2/3 c  Cocoa (Less if using Dutch
    1/2 ts Salt                                     Process)
    1/2 c  Vegetable Shortening Or           1/4 c  PLUS 2 to 3 Tbls Hot Water
           Vegetable Oil                       1 c  Milk Mixed With 1 Tbls
  1 1/2 c  Sugar                                    Water (To Make Sour Milk)

  This has been one of the most popular cakes Hershey has ever introduced. I
  have made it since the 1950's so I would consider it a classic. Grease the
  bottoms and sides of two 9 X 1 1/2-inch layer cake pans and preheat the
  oven to 350 degrees F.

  Combine the flour, baking powder, baking soda, and salt, blending well, and
  set aside.  Cream the shortening and sugar, with an electric mixer set on
  high, and beat in the eggs and vanilla extract and continue beating until
  light and fluffy.  Blend the cocoa into the hot water to make a smooth
  paste.  Gradually add the cocoa mixture to the creamed mixture, stirring to
  blend well.  Add the flour mixture alternately with the milk to the creamed
  mixture, beating well after each addition. Pour the batter into the
  prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until
  the tops spring back when lightly pressed. Cool on racks for 10 minutes and
  remove from the pans to cool completely.  Frost with Chocolate-Buttercream
  Frosting (Next Recipe).

  From The Food Fare Section Rocky Mountain News September 3, 1986

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

      Title: Mayonnaise Spice Cake
 Categories: Cakes, Desserts
   Servings:  1

      1 c  Raisins                             1 c  Sugar
      1 c  Nuts, Chopped (Optional)            1 ts Vanilla Extract
      1 ts Soda                                1 ts Cloves
      1 c  (Scant) Hot Water                   1 ts Cinnamon
      1 c  Mayonnaise                          2 c  Unbleached Flour

  Combine the raisins, nuts, soda and hot water and allow to soak for 10
  minutes.  blend together the mayonnaise, sugar, vanilla extract, cloves and
  cinnamon.  Fold this mixture alternately with the raisin mixture into the
  flour.  Pour the batter into a greased and floured 9-inch square baking pan
  and bake in a preheated 350 degree F. oven for 35 to 40 minutes or until
  the cake tests done.

  From The Farmers Almanac 1976

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

      Title: Chocolate-Applesauce Cake
 Categories: Cakes, Snacks
   Servings: 16

      2 c  Unsifted Unbleached Flour           2 lg Eggs
      2 tb Cocoa                               2 ts Vanilla Extract
  1 1/2 ts Baking Soda                         2 c  Unsweetened Applesauce
    1/2 ts Salt                                6 oz Semisweet Chocolate Chips
    1/2 c  Shortening                        1/2 c  Chopped Walnuts
  1 1/2 c  Sugar

  Sift the flour, cocoa, baking soda and salt together and set aside. Cream
  the shortening and sugar together in a large mixing bowl until light and
  fluffy, using an electric mixer set on medium speed.  Add the eggs, one at
  a time, beating well after each addition.  Blend in the vanilla extract.
  Add the dry ingredientss alternately with the applesauce to the creamed
  mixture, beating well after each addition, using the mixer set on low
  speed.  Pour the batter into a greased 13 X 9 X 2-inch baking pan. Sprinkle
  with the chocolate chips and chopped walnuts. Bake in a preheated 350
  degree F. oven for 35 minutes or until the cake test done. Cool in the pan
  on a wire rack.

  From The Farm Journal's Complete Home Baking Book Copyright 1975

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

      Title: Pineapple-Topped Cocoa Cake
 Categories: Cakes, Snacks
   Servings: 16

    3/4 c  Baking Cocoa                      1/2 c  Vegetable Shortening
      1 c  Boiling Water                       2 c  Sugar
  2 1/2 c  Sifted Unbleached Flour             2 lg Eggs, Separated
      1 ts Baking Soda                         1 ts Vanilla Extract
      1 ts Salt                                1 c  Cold Water

-----------------------------PINEAPPLE TOPPING-----------------------------
      1 tb Cornstarch                      8 3/4 oz Crushed Pineapple,
    1/2 c  Sugar                                    Undrained (1 can)
           Pinch Of Salt

--------------------------------COCOA ICING--------------------------------
    2/3 c  Sifted Confectioners' Sugar         4 ts Milk
      4 ts Baking Cocoa

  Combine the cocoa and 1 cup of boiling water in a bowl and cool completely.

  Sift the flour, baking soda and salt together and set aside.

  Cream the shortening together in a mixing bowl until light and fluffy,
  using an electric mixer set on medium speed.  Add the egg yolks and beat
  well.  Blend in the vanilla extract.

  Add the dry ingredients alterantely with 1 cup of cold water to the creamed
  mixture, beating well after each addition, using an electric mixer set at
  low speed.  Blend in the cooled cocoa mixture.

  Using another bowl, beat the egg whites until stiff peaks form, using clean
  beaters, on an electric mixer set at high speed.  Fold the egg whites into
  the chocolate mixture until no white streaks show. Pour the batter into a
  greased 13 X 9 X 2-inch baking pan.

  Bake in a preheated 375 degree F. oven for 30 to 35 minutes or until the
  cake tests done.  Cool the cake completely, in the pan on a wire rack. When
  cold, spread the cake with the Pineapple topping and drizzle with the cocoa
  Icing.

  PINEAPPLE TOPPING:

  Combine the cornstarch, sugar and salt in a 2-quart saucepan.  Add the
  pineapple and juice.  Cook over medium heat, stirring constantly, until the
  mixture boils.  Remove from the heat and cool completely.

  COCOA ICING:

  Combine the confectioners' sugar, cocoa, and milk in a bowl and beat until
  smooth.

  From The Farm Journal's Complete Home Baking Book Copyright 1979

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

      Title: Heirloom Spice Cake
 Categories: Cakes
   Servings: 16

      2 c  Sifted Unbleached Flour             1 c  Sugar
      1 ts Baking Soda                         1 lg Egg
    1/2 ts Salt                                1 c  Sour Milk
      1 ts Ground Cinnamon                     1 c  Chopped Walnuts
    1/2 ts Ground Nutmeg                       1 c  Raisins
    1/4 ts Ground Cloves                            Sifted Confectioners Sugar
      1 c  Butter Or Regular Margarine

  Sift the flour, baking soda, salt and spices together and set aside.

  Cream the butter and sugar together in a large mixing bowl until light and
  fluffy using an electric mixer set at medium speed.  Beat in the egg.

  Add the dry ingredients alternately with the sour milk, beating well after
  each addition, using an electric mixer set at low speed.  stir in the
  walnuts and raisins.  Pour the batter into a 13 X 9 X 2-inch baking pan.

  Bake in a preheated 350 degree F. oven for 40 minutes or until the cake
  tests done.  Sprinkle with sifted confectioners sugar.

  NOTE:

  To sour milk, place 1 Tbls of vinegar in a measuring cup and add enough
  milk to make 1 cup.

  From The Farm Journal's Complete Home Baking Book Copyright 1979

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

      Title: Old-Fashioned Raisin Cake
 Categories: Cakes
   Servings: 16

  1 1/2 c  Raisins                             1 c  Shortening
  1 1/2 ts Baking Soda                     1 1/2 c  Sugar
  1 1/2 c  Boiling Water                       3 lg Eggs
  2 1/4 c  Sifted Unbleached Flour             1 ts Vanilla Extract
      1 ts Baking Powder                     1/2 c  Chopped Walnuts
    1/2 ts Salt

-------------------------------SEAFOAM ICING-------------------------------
      2 lg Egg Whites                        1/8 ts Cream Of Tartar
  1 1/2 c  Brown Sugar, Firmly Packed        1/8 ts Salt
    1/3 c  Water                               1 ts Vanilla Extract

  Grind the raisins in a food processor or grinder using the medium blade.
  Combine the ground raisins, baking soda and boiling water in a bowl and set
  aside to cool to lukewarm

  In another bowl, sift the flour, baking powder, and salt together and set
  aside.

  Cream the shortening and sugar together in a large mixing bowl until light
  and fluffy, using an electric mixer set and medium speed.  Add the eggs,
  one at a time, beating well after each addition.  Blend in the vanilla
  extract.

  With the mixer set on low speed, add the dry ingredients alternately with
  the raisin mixture, beating well after each addition.  Stir in the walnuts.
  Pour the batter into a greased and waxed paper lined 13 X 9 X 2-inch baking
  pan.

  Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until the
  cake tests done.  Cool in the pan on a wore rack for 10 minutes and then
  remove the cake from the pan to finish cooling on the rack. Frost the sides
  and top with the seafoam frosting. SEAFOAM ICING:

  Combine the egg whites, brown sugar, water, cream of tartar adn salt in the
  top of a double boiler.  Beat for one minute, using an electric mixer at
  high speed and then place over simmering water. Cook for 7 minutes, beating
  constantly with the mixer set at high speed, until soft glossy peaks form.
  Remove from the simmering water and blend in the vanilla extract.

  From The Farm Journal's Complete Home Baking Book Copyright 1979

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

      Title: Sunday Cake Squares
 Categories: Cakes, Desserts
   Servings: 48

  2 1/2 c  Sifted Unbleached Flour             3 lg Eggs
      3 ts Baking Powder                       1 ts Vanilla Extract
    1/2 ts Salt                                1 c  Milk
    1/8 ts Ground Nutmeg                     1/3 c  Brown Sugar, Packed
      1 c  Vegetable Shortening            1 1/2 ts Ground Cinnamon
      2 c  Sugar

  This is a large cake recipe that was developed on the farm for haying time.
  It makes 48 servings, so this would be a good recipe for parties,
  especially kid's parties.

  Sift the flour, baking powder, salt and nutmeg together and set aside.

  Cream the sugar and shortening together, in a large mixing bowl, until
  light and fluffy, using an electric mixer set ad medium speed. Add the
  eggs, one at a time, beating well after each addition. Blend in the vanilla
  extract.

  Add the dry ingredients alternately with the milk, beating well after each
  addition, using the mixer set at low speed.  Spread the batter in two 13 X
  9 X 2-inch baking pans.

  Combine the brown sugar and cinnamon, blending well, and sprinkle over the
  cake batter.

  Bake in a preheated 350 degree F. oven for 15 minutes or until the cake
  tests done.  Cool in the pans on wire racks.  Cut each pan into 24
  servings.

  From The Farm Journal's Complete Home Baking Book Copyright 1979

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

      Title: Yellow Layer Cake With Cherry Frosting
 Categories: Cakes
   Servings: 12

  2 1/2 c  Sifted Unbleached Flour           2/3 c  Butter Or Regular Margarine
      2 c  Sugar                               3 lg Eggs
      1 ts Baking Powder                       1 c  Sour Milk
      1 ts Baking Soda

---------------------------CREAMY CHERRY FROSTING---------------------------
  5 1/2 c  Sifted Confectioners Sugar          2    Drops Red Food Coloring
    3/4 c  Butter Or Regular                 1/2 ts Vanilla Extract
           Margarine, Softened               1/4 c  Chopped Red Maraschino
      6 tb Maraschino Cherry Juice                  Cherries

  Sift the flour, sugar, baking powder and baking soda together, in a large
  bow.  Add the butter, eggs and sour milk.  Beat, with an electric mixer set
  at low speed, for 1/2 minute to blend.  Increase the mixer speed to medium
  and beat for an additional 3 minutes. Pour the batter into two greased and
  waxed paper lined 9-inch cake pans. Bake in a preheated 350 degree F. oven
  for 25 minutes or until the cake tests done. (Note: The standard test for
  doneness, is to try a cake tester or wooden pick near the center of the
  cake. If it comes out clean, it is done.) Cool in pans on racks for 10
  minutes.  Remove from the pans and finish cooling to room temperature.
  Spread the top of one layer with the Creamy Cherry Frosting. Sprinkle with
  all of the chopped cherries.  Place the second layer on topw and spread the
  sides and top with the remianing frosting. CREAMY CHERRY FROSTING

  Combine the sifted confectioners sugar, butter, juice, food coloring and
  vanilia extract in a bowl.  Beat with an electric mixer at medium speed
  until smooth and creamy.  Add 1 more Tbls of cherry juice, if necessary, to
  make the frosting into a spreading consistency.

  NOTE:  To sour milk, place 1 Tbls vinegar in a measuring cup and add enough
  milk to make 1 cup.

  From The Home Journal's Complete Home Baking Book Copyright 1979

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

      Title: Variations on Rice Krispies Marshmallow Squares
 Categories: Cookies, Snacks
   Servings:  8

           Recipe Of Marshmallow Sqs.

  VARIATIONS:

  Use Cocoa Krispies instead of Rice Krispies. Melt 2 squares of unsweetened
  chocolate with the marshmallows. Add 1/4 cup peanut butter to marshmallows.
  Add 1 cup raisins with Rice Krispies. Add 1 cup of salted peanuts with Rice
  Krispies.

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

      Title: Pepsi-Cola Cake With Broiled Peanut Butter Frosting
 Categories: Cakes, Desserts, Soda pop
   Servings:  8

------------------------------------CAKE------------------------------------
      2 c  Flour; Unbleached                 1/2 c  Buttermilk
      2 c  Sugar                               2    Eggs; Large, Beaten
    1/2 lb Butter                              1 ts Baking Soda
      2 tb Cocoa; Unsweetened                  1 ts Vanilla Extract
      1 c  Pepsi                           1 1/2 c  Marshmallows; Miniature

----------------------------------FROSTING----------------------------------
      6 tb Butter                            1/4 c  Milk
      1 c  Brown Sugar; Dark, Packed         2/3 c  Peanuts; Chopped
    2/3 c  Peanut Butter

  CAKE:

  Preheat oven to 350 degrees F.  Grease and flour 9 X 13 X 2-inch pan.
  Combine flour and sugar in large bowl.  Melt butter, add cocoa and Pepsi.
  Pour over flour and sugar mixture, and stir until well blended.  Add
  buttermilk, beaten eggs, soda, and vanilla.  Mix well.  Stir in
  marshmallows. Pour into prepared pan.  Bake 40 minutes.  Remove cake from
  oven and frost while still warm.

  FROSTING:

  Cream Butter, sugar, and peanut butter.  Add milk and stir well.  Add nuts.
  Spread over warm cake.  Place frosted cake under broiler about 4-inches
  from  heat source.  Broil just a few seconds, or until topping starts to
  bubble.  DO NOT scorch!  Let cool at least 30 minutes before serving.

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

      Title: Yogurt Mint Dip & Pineapple Relish
 Categories: Appetizers
   Servings:  8

      1 c  Fresh Pineapple Chunks              2 tb Fresh Chopped Mint
    1/2 c  Fresh Mint Leaves                   1 tb Honey
      1 tb Coarse-Grained Mustard              1 ts Grated Orange Rind
    1/2 c  Plain Low Fat Yogurt                     Fresh Mint Sprigs

  Relish: Combine Pineapple, Mint Leaves & Mustard. Process Until Well
  Blended.  (8 Cal. Per 1 T.) Dip: Combine Yogurt, Mint, Honey, Orange Rind
  in A Small Bowl. Mix Well. Cover & Chill At Least 30 Min. Garnish With Mint
  Sprigs. Serve With Fresh Fruit (17 Cal. Per 1 T.)

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

      Title: Apple Nut Spread
 Categories: Spreads
   Servings:  2

      2 tb Cream Sherry                      1/2 c  Low Fat Cottage Cheese
  4 1/2 c  Peeled, Thinly Sliced             1/4 c  Light Cream Cheese Product
           Cooking Apples (About             1/2 ts Ground Cinnamon
           1 Lb.)                              2 tb Chopped Almonds Toasted
    1/3 c  Pitted Dates Chopped

  Place Sherry in 1 Quart Glass Measure.  Microwave At High 45 Seconds To 1
  Min. OR Until Boiling. Add Apples & Dates. Cover With Plastic Wrap & Vent.
  Microwave On High 4-5 Min. OR Until Tender, Stirring After 2 Min. Cool
  Mixture Completely.
   Position Knife in Food Processor. Add Apple Mixture. Process Until Smooth.
  Place Mixture in A Bowl & Set Aside.  Place Cottage Cheese in Processor &
  Process Until Smooth. Add Cream Cheese & Cinnamon; Process Until Smooth.
  Add Apple Mixture & Process Until Smooth. Place Mixture in A Bowl & Stir in
  Almonds. Cover & Chill. Serve Spread With Toasted Raisin Bread OR Apple
  Slices. (Fat 0.7, Cho. 0)

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

      Title: Pepper Spread
 Categories: Spreads
   Servings:  8

      5    Peppers Cut Into 1/2 in.                 Strips

  1      Md  Eggplant Cubed 1 T Olive Oil 1/4 C Stock 1 1/2 C Tomato Sauce 1
  Md Onion Sliced Into Rings 3 Cl Garlic Minced 1 Carrot Finely Chopped 1
  Celery Stalk Finely Chopped 1 C Mushrooms Sliced 1 t Capers Minced, 1/2 t
  Oregano, 1/2 t. Thyme 1 T Lemon Juice 1 T Red Wine Vinegar

  in A Large Saucepan Saute The Peppers & Eggplant in Oil & Stock Until
  Tender. (Add More Stock OR Water If Necessary.)  Set Aside While You
  Prepare The Sauce.
   in Another Large Saucepan Combine The Tomato Sauce, Onions, Garlic,
  Carrot, Celery, Mushrooms, Capers, Bay Leaf, Oregano & Thyme And Simmer
  Until The Vegetables Are Tender, About 20 Min.  Add The Vinegar, Lemon
  Juice & Pepper Mixture & Stir To Combine.  Chill The Mixture Before
  Serving.  Serve With Crackers OR Crusty Bread.
    (2 Grams Fat, 28 Percent Calories From Fat.)

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

      Title: Chile Con Queso Mini-Bites
 Categories: Mexican, Appetizers
   Servings: 30

    1/2 c  Chopped Tomato                           Cheese With Jalapeno Pepper
    1/4 c  Minced Green Onions                 1 ts Chili Powder
      1 cl Garlic Minced                     1/2 ts Cumin, 1/8 t. Red Pepper
      4    Eggs Beaten                         1 cn (4 Oz.) Chopped Green
    1/2 c  (2 Oz.) Shredded Cheddar                 Chiles Rinsed & Drained
    1/2 c  (2 Oz.) Monterey Jack                    Whole Green Chiles Sliced

  Coat A Nonstick Skillet With Cooking Spray; Place Over Medium- Highheat
  Until Hot.  Add Tomato, Green Onions & Garlic.  Saute Until Onions Are
  Tender. Combine Tomato Mixture, Eggs, Cheeses, Chili Powder, Cumin,
  Redpepper & Chopped Green Chiles.  Stir Well.  Spoon 1 T. Mixture Into
  Minature Muffin Pans Coated With Cooking Spray.  Bake At 425 For 8 To 10
  Min. OR Until Centers Are Set.  Remove From Oven; Let Cool in Pans 1 Min.
  Loosen Edges With Knife & Remove From Pans. Serve Warm. Garnish With Sliced
  Green Chiles If Desired. (Fat 2. Chol. 40.)

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

      Title: Lemon-Basil Carrot Bundles
 Categories: Appetizers
   Servings: 20

      6 md Carrots Scraped                     1 ts Dried Whole Basil
    1/4 c  Water                             1/4 ts Grated Lemon Rind
      1 tb Lemon Juice                         1 tb Olive Oil
      1 ts Sugar                               6    Green Onions
      1 cl Garlic Minced                       3    Lemons Thinly Sliced

  Cut Carrots Into 80 (2 /1/4 Inch) Strips.  Combine Carrots, Water, Lemon
  Juice, Sugar & Garlic in A Nonaluminum Saucepan; Cover. Cookover Medium
  Heat 6 To 8 Min. OR Until Carrots Are Crisp-Tender. Remove From Heat. Place
  Carrots in A Shall Bowl; Reserving Cooking Liquid in Saucepan. Add Basil,
  Lemon Rind & Oil To Cooking Liquid & Set Aside. Trim White Portion From
  Green Onions.  Place Tops in A Large Boil. Add Boiling Water To Cover.
  Drain Immediately & Rinse Under Cold Water. Cut Tops Into 20 Narrow Strips.
  Gather 4 Carrot Strips Into A Bundle & Tie With Onion Strip. Repeat
  Procedure With Remainingcarrots & Onions Strips. Place Bundles in A Large
  Shallow Bowl. Pour
   Basil Mixture Over Bundles; Cover & Chill At Least 1 Hour. Remove Bundles
  From Liquid, Using A Slotted Spoon; Discard Liquid. Arrange Bundles On A
  Serving Platter Lined With Lemon Slices If Desired.
    Fat 0.3. Chol. 0.

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

      Title: Marinated Broccoli Chunks
 Categories: Appetizers
   Servings:  8

      1 tb Rice Vinegar                        2 lb Fresh Broccoli
      1 tb Olive Oil                                Red Cabbage Leaves
    1/4 ts Dried Dillweed                           Fresh Dill Sprig (Opt)
      1 cl Garlic Minced                            Pimiento Strips

  Combine Vinegar, Olive Oil, Dillweed & Garlic in A Medium Bowl, Stirring
  Well With A Wire Whisk.  Set Aside. Trim Large Leaves From Broccoli. Remove
  Flowerets & Reserve For Another Use. Remove Tough Ends Of Lower Stalks &
  Discard.  Wash Remaining Stalks & Cut Diagonally Into 1/2 Inch Slices. Add
  2 C. Broccoli Slices To Vinegar Mixture.  Toss Gently To Coat. Reserve Any
  Remaining Slices For Another Use.  Cover Coated Broccoli Slices & Chill 3
  Hours. To Serve, Place Broccoli On A Cabbage-Lined Serving Plate. Garnish
  With Dill & Pimiento. (Fat 1.8. Chol. 0.)

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

      Title: Smoked Salmon Canapes
 Categories: Appetizers
   Servings: 36

    1/2    (8 Oz.) Pkg. Neufchatel           1/2 ts Worcestershire Sauce
           Cheese Softened                     1 tb Ground Black Pepper
    1/2 ts Grated Lime Rind                    2 oz Smoked Salmon Cut Into
    1/4 ts Onion Powder                             36 Thin Strips.
  1 1/2 lb Jicama, Unpeeled                         3 Lime Wedges

  Combine Cheese, Lime Rind, Onion Powder & Worcestershire Sauce in A Small
  Mixing Bowl; Beat At Medium Speed Of An Electric Mixture Untilsmooth. Set
  Aside. Cut Jicama Into 1/4 in. Thick Slices; Cut Slices Into 18 (2 Inch)
  Sqares.  Cut Each Square in Half Diagonally To Make 36 Triangles. Discard
  Remaining Jicama.  Rub The Longest Side Of Each Triangle With A Lime Wedge.
  Dip Side Of Triangle in Pepper.  Repeat Procedure With Remaining Triangles.
  Pipe OR Spoon Aobut 1 t. Cheese Mixture Onto Each Triangle.  Top With A
  Salmon Strip.
   (Fat 0.8.  Chol. 3.)

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

      Title: Steamed Pearl Balls
 Categories: Appetizers
   Servings: 16

    3/4 c  Uncooked Short Grain Rice         1/4 c  Chopped Water Chestnuts
  1 1/2 c  Water                               1 ts Cornstarch
      4    Dried Shiitake Mushrooms            1 ts Minced Gingerrot
    1/2 c  Hot Water                         1/4 ts Salt
      1 lb Lean, Boneless Pork               1/4 ts Pepper
      1    Egg                                 2 ts Low Sodium Soy Sauce
      2    Green Onions Chopped

  Combine Uncooked Rice & 1 1/2 C. Cold Water. Let Stand 2 Hours. Drain Rice
  & Place On Paper Towels To Dry.Combine Mushrooms & 1/2 C. Hot Water; Let
  Stand 15 Min. Remove & Discard Mushroom Stems; Set Aside Caps. Trim Excess
  Fat From Pork.  With Knife Blade Process Pork 1 Min. OR Until Finely
  Chopped. Add Reserved Mushrooms, Egg & Remaining Ingredients; Process 45
  Sec. OR Until Well Blended.  Shape Pork Mixture Into 16 (1 in.) Balls. Roll
  Each Ball in Reserved Rice. Arrange Balls in A 10 X 6 X 2 in. Baking Pan;
  Place Dish On A Rack in A Roasting Pan. Pour Water in Roasting Pan To The
  Depth Of 1 in. Bring To A Boil. Cover Roasting Pan.Reduce Heat To Medium &
  Steam 20 Min.  Serve Immediately.

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

      Title: Zucchini Crispies
 Categories: Appetizers
   Servings: 24

      2 md Zucchini, Cut Into                1/4 ts Dried Marjoram
           1/2 Inch Slices                   1/4 ts Dried Thyme
      2 tb Low Cal. Mayonnaise               3/4 c  Soft Breadcrumbs
      2 tb Minced Green Onions               1/2 ts Paprika
      1 tb Dijon Mustard                       1 tb Oleo Melted

  Place Zucchini Slices On A Baking Sheet Coated With Cooking Spray. Combine
  Mayonnaise, Onion, Mustard, Marjoram & Dried Thyme; Stir Well.Spread 1/2 t.
  Mayonnaise Mixture Over Each Zucchini Slice. Combine Breadcrumbs, Paprika &
  Melted Oleo; Stir Well. Sprinkle Evenly Over Zucchini Slices. Bake At 450
  For 5 Min. OR Until Breadcrumbs Are Browned. Serve Warm. (Fat 0.9. Chol.
  0.)

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

      Title: Asparagus Vichyssoise
 Categories: Soups, Vegetables, Asparagus
   Servings:  8

      2 lb Fresh Asparagus Spears            3/4 c  Skim Milk
  3 1/4 c  Water Divided                     1/4 ts Salt
      2 lg Potatoes (1 Lb.)                  1/8 ts White Pepper
           Peeled & Diced                           Lemon Rind Strips (Opt.)
      2 ts Chicken Bouillon Granules

  Clean Asparagus & Cut Into 1 Inch Pieces.  Combine Asparagus & 1/4 C. Water
  in A 3 Quart Casserole.  Cover With Plastic Wrap, Turn Back One Corner To
  Vent & Microwave On High For 5 Min.  Let Stand 3  Min. Add Remaining 3 Cups
  Water, Potatoes & Bouillon Granules To Asparagus Mixture. Cover With
  Plastic & Vent.  Microwave At High For 10 Min., Stirring Once. Reduce Power
  To Medium & Microwave 15 To 18 Min. Let Mixture Cool Slightly. Pour About
  1/3 Of Mixture Into Processor & Process Until Smooth. Transfer Mixture To A
  Large Bowl.  Repeat Procedure With Remainingasparagus Mixture. Stir in
  Milk, Salt & Pepper.  Cover & Chill About 8 Hours. Stir Well Before
  Serving.  Garnish With Lemon Rind Strips. (Fat 0.5. Chol. 0.)

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

      Title: Carrot Vichyssoise
 Categories: Soups
   Servings:  4

    1/3 c  Chopped Leeks                     1/2 lb Carrots Diced
    1/4 c  Chopped Onion                       1 cn (10 3/4 Oz.) Chicken Broth
    1/4 c  Chopped Celery                  1 1/2 ts Dried Dillweed
  1 1/2 ts Low Cal. Margarine                1/2 ts Ground Nutmeg
      3 sm Potatoes (1/2 Lb.)                  1 c  Water
           Peeled & Diced                           Freshly Grated Nutmeg

  Saute Leeks, Onion & Celery in Margarine in A Large Saucepan 3 Min. Add
  Potatoes, Carrots & Chicken Broth.  Bring To A Boil, Reduce Heat & Simmer
  20 Min. OR Until Vegetables Are Tender.  With Knife Blade in Processor, Add
  Half Of Cooked Vegetables & Half Of Liquid. Process 5 Min. OR Until Smooth.
  Pour Mixture Into A Bowl.  Repeat Procedure With Remaining Vegetables &
  Liquid.  Add Dill, Nutmeg & Water To Puree. Stir Well. Cover, Refrigerate 6
  Hours.  Garnish With Grated Nutmeg.
   (Fat 1.2  Chol. 0.)

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

      Title: Cream Of Cauliflower Soup
 Categories: Soups
   Servings:  6

  2 1/2 c  Cold Water                          1 tb Flour
      1 cn (10 1/2 Oz.) Reduced              1/8 ts Ground Nutmeg
           Sodium Chicken Broth              1/4 ts White Pepper
      6 c  Caluiflower Flowerets                    Minced Fresh Parsley
    1/3 c  Instant Nonfat Dry Milk                  Lemon Wedges

  Combine Water & Broth in A Large Saucepan; Bring To A Boil. Addcauliflower;
  Return To A Boil.  Reduce Heat & Cook 10 Min. OR Until Tender. Remove
  Cauliflower From Broth, Reserving Broth. With Knife Blade in Processor, Add
  Cauliflower.  Pulse 8 To 10 Times OR Until Cauliflower Is Finely Chopped,
  But Not Pureed.
   Combine Milk Powder, Flour, Nutmeg, & Pepper; Add To Reserved Broth,
  Stirring Well With A Wire Whisk.  Add Chopped Cauliflower & Bring To A
  Boil; Reduce Heat & Simmer 15 Min. OR Until Slightly Thickened.
   Ladle Soup Into 6 Indiividul Bowls; Garnish With Minced Parsley If
  Desired.  Serve With Lemon Wedges. (Fat 0.4. Chol. 1.)

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

      Title: Cream Of Mushroom Soup #2
 Categories: Soups
   Servings:  4

      1 tb Cornstarch                               Mushrooms
  3 1/2 c  Water                             3/4 c  Skim Milk
      3    Low Sodium Chicken                1/2 ts Pepper
           Bouillon Cubes                      1 ts Onion Powder
      1 c  Finely Chopped Fresh

  Stir Cornstarch Into Water & Heat Until Boiling.  Stir in Bouillon Cubes
  Until Dissolved.  Add Chopped Mushrooms To Mixture & Simmer For 20 Minutes.
  Add Skim Milk, Pepper & Onion Powder.  Heat Only Until Hot. (Fat 0.2. Chol.
  1.)

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

      Title: Creamy Mushroom Barley Soup
 Categories: Soups
   Servings:  4

      4 c  Water                               5 c  Sliced Mushrooms
  1 1/2 ts Beef Bouillon Granules              2 tb Dry Vermouth
    1/4 c  Barley Uncooked                     1 c  Evaporated Skim Milk
      1 ts Olive Oil                         1/4 c  Sliced Green Onions
    1/2 c  Chopped Onion                     1/4 ts Pepper
      2 cl Minced Garlic                     1/8 ts Salt

  Combine Water & Bouollon Granules in A Large Dutch Oven.  Bring To A Boil.
  Add Barley & Return To Boil. Cover, Reduce Heat & Simmer 1 Hour OR Until
  Tender.  Remove 1/2 C. Barley, Using A Slotted Spoon; Set Both Mixtures
  Aside.
   Coat A Medium Skillet With Cooking Spray; Add Oil & Place Over Medium Heat
  Until Hot. Add Onion & Garlic & Saute 2 Min. Add Mushrooms & Vermouth; Cook
  An Additional 2 Minutes, Stirring Frequently. Cover, Reduce Heat; Simmer 5
  Min. Remove From Heat.
   in Processor, Add 1/2 C. Drained Barley, 1/2 C. Mushroom Mixture, And
  Milk. Process Until Smooth.  Add Pureed Barley Mixture & Remaining Mushroom
  Mixture To Dutch Oven. Bring To A Boil. Remove From Heat.Stir in Remaining
  Ingredients. Serve Warm.

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

      Title: Curried Carrot Soup
 Categories: Soups
   Servings:  4

  2 1/2 c  Chicken Broth                            Salt & Pepper
      4    Carrots, Peeled & Sliced                 Plain Lowfat Yogurt
    1/2 ts Curry Powder                             Dillweed
    1/8 ts Hot Pepper Sauce

  Heat 1/4 C. Broth in Heavy Small Saucepan Over Medium Heat.  Add Carrots &
  Simmer Until Tender, About 15 Min. Drain.
    Puree Carrots in Processor Until Smooth.  Transfer To Heavy Large Sauce
  Pan. Place Over Medium Heat.  Stir in Remaining 2 &1/4 C. Broth, Curry
  Powder & Hot Pepper Sauce.  Season With Salt & Pepper. (Can Be Prepared One
  Day Ahead.  Cover & Refrigerate. Bring To A Boil. Reduce Heat & Simmer Five
  Min.  Ladle Soup Into Bowls. Garnish With Yogurt And Dillweed. Serve
  Immediately.

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

      Title: Harvest Soup
 Categories: Soups
   Servings:  8

      1 c  Chopped Onions                  1 1/2 ts Sugar
      1 tb Oil                               1/4 ts Salt
      3 cn (14 1/2 Oz.) Chicken              1/2 ts Curry Powder
           Broth                             1/4 ts Pepper
      1 cn 16 Oz. Pumpkin                    1/8 ts Crushed Cloves
      1 cn (7 1/2 Oz.) Hunt'S Whole            1 c  Skim Milk
           Tomatoes, Drained & Crushed         1 ts Cornstarch

  in Large Saucepan, Saute Onions in Oil Until Tender.  Stir in Remaining
  Ingredients Except Milk & Cornstarch.  Boil & Simmer, Uncovered 10 Min. in
  A Cup, Mix Milk & Cornstarch.  Add To Soup & Stir Constantly. Boil Until
  Thickened Slightly.

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

      Title: Herbed Vegetable Soup
 Categories: Soups
   Servings:  6

    2/3 c  Chopped Onion                            1/2 in. Pieces
      2 cl Minced Garlic                       2 tb Chicken Bouillon Granules
      3 c  Water                               1 c  Nonfat Buttermilk
      1 c  Peeled, Seeded & Chopped            2 tb Lemon Juice
           Tomatoes                            2 ts Minced Fresh Marjoram
      4 md Carrots, Sliced Into 1/2            1 ts Minced Fresh Thyme
           Inch Pieces                       1/8 ts White Pepper
      4 sm Round Red Potatoes,                      Fresh Thyme Sprigs (Opt)
           Peeled & Sliced Into

  Coat A Large Saucepan With Cooking Spray, Place Over Medium Heat Until Hot.
  Add Onion & Garlic & Saute 3 Min. OR Until Tender.  Add Water, Tomatoes,
  Carrots, Red Potatoes & Chicken Bouillon Granules. Bring To A Boil. Cover,
  Reduce Heat & Simmer 30 Min. OR Until Carrots Are Tender; Set Aside.
  Position Knife Blade in Processor.  Add Half Of Vegetables & Cooking
  Liquid. Process Until Smooth. Place in Large Bowl. Processremaining
  Vegetables & Cooking Liquid.  Add Buttermilk, Lemon Juice, Marjoram, Thyme
  & White Pepper To Vegetable Puree. Stir Well. Cover.Chill 8 Hours. Stir
  Well Before Serving. Garnish With Fresh Thyme If Desired. Serve Chilled.
   (Fat 1.4, Chol. 0.)

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

      Title: Jellied Beet Borscht
 Categories: Soups
   Servings: 12

    3/4 lb Beets                               2 tb Cider Vinegar
      1 tb Beef Bouillon Granules          1 1/2 c  Shredded Cabbage
  1 1/2 c  Water                             1/3 c  Chopped Cucumber
      2    Envelopes Unflavored              1/4 c  Minced Fresh Dill
           Gelatin                             2 tb Finely Chopped Green Onions
      2 tb Lemon Juice                         1 tb Prepared Horseradish

  Leave Root & 1 Inch Of Stem On Beets.  Scrub With Vegetable Brush. Place
  Beets in A Saucepan; Cover With Water & Bring To A Boil. Cover, Reduce Heat
  & Simmer 35 To 40 Min. OR Until Tender.  Drain, Reserving 2 C. Liquid.
  Rinse Beets Under Cold Water & Drain Again. Trim Off Beet Roots & Stems, &
  Rub Off Skins; Shred Beets & Set Aside. Combine Beef Granules & Water in A
  Medium Saucepan.  Sprinkle Gelatin Over Bouillon; Let Stand 1 Min. Cook
  Over Lowheat, Stirrng Constantly Until Gelatin Dissolves. Stir in Reserved
  Liquid, Lemon Juice & Vinegar. Chill 1 1/2 Hours OR Until The Consistency
  Of Unbeaten Egg Whites. Combine Reserved Beets, Cabbage, Cucumber,
  Dill,Green Onions & Horseradish in Medium Bowl.  Stir in Gelatin And
  Spooninto A 6 Cup Mold Coated With Cooking Spray.  Chill Until Firm.

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

      Title: Spicy Tomato Sipper
 Categories: Beverages
   Servings:  1

  1 1/2 c  No Salt Tomato Juice                     Lemon Slices
      1 tb Lemon Juice                              Lemon Rind Strips
    1/8 ts Hot Pepper Sauce                  1/4 ts Celery Salt

   Combine Tomato Juice, Lemon Juice, Hot Pepper Sauce & Celery Saltin A
  Small Saucepan.  Place Over Medium Heat & Cook 10 Min. OR Until Thoroughly
  Heated.  Garnish With Lemon Slices & Lemon Rind If Desired.
   Per 3/4 C. Serving: 39 Cal.

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

      Title: Brown Veal Stock
 Categories: Stocks
   Servings:  1

      5 lb Veal Bones                               Pieces
      6 qt Water                               4 cl Garlic Halved
  1 1/4 lb Carrots Sliced                      5    Bay Leaves Crumbled
      3 md Onions Quartered                    1 lg Bunch Fresh Parsley
      5    Stalks Celery Cut Into

  Place Veal Bones in A Shallow Roasting Pan.  Bake At 450 F. For 45Minutes
  OR Until Bones Are Well Browned, Turning Occasionally. Combine Browned
  Bones & Water in A 14 Quart Stockpot. Cover; Cook Over Medium Low Heat For
  1 1/2 Hours.  Uncover & Simmer 4 Hours, Skimming Surface Frequently With
  Metal Spoon To Remove Scum.  Add Carrots, Onions, Celery, Garlic & Bay
  Leaves; Arrange Parsley On Top. Reduce Heat To Low. Cook, Uncovered 6
  Hours.  Remove From Heat & Cool. Strain Stock Through A Paper Towel Lined
  Sieve Into A Large Bowl. Discard Bones & Vegetables. Cover & Chill Stock.
  Skim Solidified Fat From Stock & Discard. (Fat 0. Chol. O.)

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

      Title: Chinese Crab & Corn Soup
 Categories: Chinese, Soups, Seafood
   Servings:  7

      1    (16 Oz.) Pkg. Frozen Whole          1 ts Gingerroot
           Corn                              1/2 lb Fresh Crabmeat
      1 tb Cornstarch                        1/3 c  Minced Green Onions
    1/4 c  Water                             1/2 ts Salt
      3 cn (10 1/4 Oz.) Chicken              1/8 ts White Pepper
           Broth                               1 ts Rice Vinegar

  Position Knife Blade in Processor.  Add Half Of Corn. Process Until Finely
  Chopped. Add Remaining Corn. Stir Well & Set Aside.
   Combine Cornstarch & Water in A Small Bowl; Stir Well & Set Aside. Combine
  Chicken Broth & Gingerroot in A Large Saucepan; Bring To A Boil. Add Corn,
  Cornstarch Mixture, Creabmeat, Green Onions, Pepper & Rice Vinegar. Bring
  To A Boil.  Reduce Heat & Simmer Uncovered 3 Min.
   (Fat 0.6. Chol. 32.)

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

      Title: Four Treasure Soup
 Categories: Chinese, Soups
   Servings:  9

      1 cn (8 Oz.) Sliced Water              1/2 c  Julienned Carrot Strips
           Chestnuts Drained                   4 cn (14 Oz.) Chicken Broth
    1/4 lb Boned, Skinned Chicken              1 ts Garlic Powder
           Breast Ground                     1/4 c  Dry Sherry,
    1/2 c  Chopped Green Onions                1    Pkg. Frozen Chinese
      2 ts Soy Sauce, 1 t. Flour                    Pea Pods
      1 ts Chinese Hot Mustard

  Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t. Onions, Soy
  Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts & Onions. in A
  Large Saucepan Mix Broth, Sherry & Garlic Powder; Boil. Drop Chicken
  Mixture By Teaspoonfuls Into Broth.  Add Carrots & Simmer 3 To 4 Min. Until
  Meatballs Are Cooked.  Add Remaining Water Chestnuts, Green Onions & Pea
  Pods.  Heat Through & Serve Immediately.

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

      Title: Italian Bean Soup
 Categories: Soups
   Servings: 16

      1 c  Dried Navy Beans                1 1/2 ts Oregano,
      2 qt Water                             1/4 ts Dry Mustard
      1 c  Chopped Onion                       2 cl Garlic Minched
      1 c  Chopped Green Pepper                3 cn (8 Oz.) Tomato Sauce
      1 c  Chopped Carrots                   1/2 c  Uncooked Whole Wheat
  1 1/2 ts Dried Basil                              Elbow Macaroni
      1 ts Salt

  Sort & Wash Beans; Place in A Dutch Oven. Cover With Water 2 Inches Above
  Beans. Bring To A Boil. Cook Over High Heat 2 Min. Cover & Let Stand 1
  Hour. Drain Beans.
    Add 2 Quarts Water & All Ingredients Except Macaroni.  Cover & & Simmer 1
  1/2 Hours OR Until Beans  Are Tender, Stirring Occasionally. Add Macaroni &
  Cook Uncovered 10 Min. OR Until Macaroni Is Tender.
    (Fat 0.5, Chol. 0.)

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

      Title: Greens With Orange Dressing
 Categories: Salads, Dressings
   Servings:  4

  1 1/2 ts Balsamic Vinegar                1 1/4 ts Hazelnut Oil
  1 1/2 ts Finely Slivered Orange              2    Heads Of Endive (4 0Z.)
           Zest                                     Separate Leaves
           Pinch Of Salt                       1 lg Bunch Watercress (4 0Z.)
    1/4 ts Ground Pepper                            Tough Stems Removed

  in A Small Bowl, Whisk Together The Vinegar, Orange Zest, 1 t. Of Water,
  The Salt & Pepper.  Let The Dressing Stand At Room Temperature For 15 Min.
   in A Large Bowl, Combine The Endive & Watercress.  Drizzle The Dressing
  Over The Leaves And Toss To Coat.  Divide Equally Among 4 Salad Plates &
  Serve.

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

      Title: Spinach Salad
 Categories: Salads
   Servings:  2

      2 c  Torn Spinach Leaves                 1 ts Olive Oil
      2 c  Torn Red Leaf Lettuce               1 ts Water
    1/4 c  Thinly Sliced Radishes              1 ts Dijon Mustard
      1 tb White Wine Vinegar                  1 ts Honey

  Combine Lettuce, Spinach Leaves & Radishes in A Large Bowl.  Toss Well.
   Combine Vinegar, Oil, Water, Mustard & Honey. Stir Well.  Drizzle Over
  Salad.  Toss Well.

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

      Title: Spinach-Grapefruit Salad
 Categories: Salads
   Servings:  8

      1 lb Fresh Spinach                       2 c  Peeled, Cubed Ripe Papaya
      1 sm Head Radicchio, Separated           2 lg Pink Grapefruit, Peeled
           Into Leaves                              & Sectioned
      2 tb Lemon Juice                         2 md Oranges,
      2 tb Vegetable Oil                            Peeled & Sectioned
      1 ts Sugar  1/2 t. Pepper              1/2 md Onion Thin Onion Rings
    1/4 ts Paprika, 1/8 t. Red Pepper

  Remove Stems From Spinach.  Wash & Pat Dry On Paper Towels.  Tear Into
  Bite-Size Pieces.  Combine Spinach & Radicchio in A Large Bowl. Toss Well.
      Combine Lemon Juice, Oil, Sugar, Pepper, Paprika, Salt & Red Pepper in
  A Jar.  Cover Tightly & Shake Vigorously.
      Add To Spinach Mixture, Tossing Gently.  Add Papaya, Orange & Onion.
  Toss Gently.
    (Fat 3.8.  Chol. 0.)

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

      Title: Beet-Orange-Apple Salad
 Categories: Salads
   Servings:  4

  1 1/2 lb Fresh Beets With Greens             1 tb Raspberry Vinegar
           (About 1 Bunch)                   1/2 ts Sugar
      1 lg Orange                            1/4 ts Salt
      2    Unpeeled Granny Smith               1 cl Garlic Minced
           Apples Thinly Sliced                2 tb Unsalted Sunflower Seeds
      1 tb Olive Oil                                Toasted

  Coarsely Shred Beet Greens To Measure 2 C. Set Aside.  Leave Root & 1 Inch
  Of Stem On 2 Beets, Reserving Remaining Beets For Another Time. Scrub With
  A Brush & Set Aside.  Place Beets in A Small Saucepan & Add Water To Cover
  & Bring To A Boil.  Cover, Reduce Heat & Simmer 20 Min. OR Until Tender.
  Drain & Let Cool.  Trim Off Beet Stems & Roots & Rub Off Skins. Cut Each
  Beet Into 8 Wedges. Set Aside.
    Peel & Section Orange Over A Medium Bowl, Reserving Juice & Membranes;
  Set Sections Aside. Squeeze Membranes Over Bowl To Extract Juice. Discard
  Membranes.  Add Orange Sections, Beets & Apples. Toss Gently & Set Aside.
    Combine Oil, Vinegar, Sugar, Salt & Garlic in A Jar. Cover & Pour Over
  Beet Mixture.  Toss Well. Arrange 1/2 C. Shredded Beet Greens On Each Of 4
  Salad Plates. Top With Beet Mixture; Sprinkle With Sunflower Seeds. Serve
  At Room Temperature OR Chilled.
   (Fat 6, Chol. 0)

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

      Title: Bulgur Salad With Apples & Grapes
 Categories: Salads
   Servings:  6

    1/2 c  Bulgur (Health Food Store)          1    Celery Stalk
    1/2 c  Boiling Water                       1 lg Red Apple Cored & Diced
      2 tb Apple Juice                       1/2    Carrot Grated
      2 tb Lemon Juice                         1 tb Minced Italian Parsley
    1/8 ts Finely Grated Lemon Rind            1 c  Red Seedless Grapes

  Place The Bulgur, Water, Apple & Lemon Juices & Lemon Rind in A Small Bowl;
  Cover & Allow To Soak Until The Liquid Is Absorbed, Between 30 Min. & 1
  Hour. Halve The Celery Stalk, Then Cut Wider Half in Two Lengthwise. Cut
  The Celery Into Thin Slices On The Diagonal. Place The Bulgur, Celery,
  Diced Apple, Grated Carrot, Grapes & Parsley in A Serving Bowl And Toss
  Until Combined.  Chill If Desired Before Serving. (0.5 Grams Fat, 4 Percent
  Cal. From Fat.)

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

      Title: Citrus & Fennel Salad
 Categories: Salads
   Servings:  8

  1 1/4 lb Fresh Fennel                             Peeled & Cut Crosswise
      1 ts Grated Orange Rind                       Into 8 Slices
    1/4 ts Salt                                2    Pink Grapefruit, Each
    1/8 ts Pepper                                   Peeled & Cut Crosswise
    1/4 ts Fennel Seeds Crushed                     Into 4 Slices
    1/4 c  Unsweetened Orange Juice            1 sm Purple Onion Sliced Rings
      1 tb Olive Oil                           1 sm Head Radicchio
      1    Seedless Oranges, Each

  Trim Outer Leaves From Fennel; Reserve 1 T. Feathery Leaves. Cut Fennel
  Bulb in Half Crosswise & Then Lengthwise Into Thin Slices. Combine Fennel
  Bulb, Reserved Leaves, Orange Rind, Salt, Pepper, Fennel Seeds, Orange
  Juice & Oil in A Medium Bowl, Tossing Gently. Cover & Chill. Drain,
  Reserving Liquid.
     Spoon Fennel Mixture Into Center Of A Round Serving Platter. Arrange
  Oranges & Grapefruit Around Fennel Mixture; Top With Onion. Place Radicchio
  Around Outside Of Platter, Tucking Leaves Under Orange & Grapefruit Slices.
  Drizzle With Reserved Orange Juice Mixture.
   (Fat 2.  Chol. O.)

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

      Title: Curried Apple-Walnut Salad
 Categories: Salads
   Servings: 12

      2 md Red Delicious Apples              1/2 ts Salt, 1/4 t. Pepper
      1 md Granny Smith Apple                1/2 ts Curry Powder
    1/3 c  + 2 T. Lemon Juice                1/4 c  Water
           Divided                             1 tb Vegetable Oil
      2 c  Diced Celery With Leaves                 Boston Lettuce Leaves
      2 tb Chopped Walnuts

  Core, Halve & Cut Each Apple Into 24 Slices.  Do Not Peel.  Combine Apples
  & 1/2 C. Lemon Juice in A Bowl; Toss Well. Cover & Chill. Combine Remaining
  Lemon Juice, Celery, Walnuts, Salt, Pepper, Curry Powder, Water & Oil in A
  Bowl; Stir Well.  Cover & Chill. To Serve, Line A Large Serving Platter
  With Lettuce; Drain Apples & Arrange in Individual Servings On Top Of
  Lettuce.  Spoon Celery Mixture Around Apples. (Fat 2. Chol. 0.)

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

      Title: Pear & Parsnip Salad
 Categories: Salads
   Servings:  6

      3 c  Diced Parsnips                           Honey-Yogurt Dressing
           (1 1/2 Lbs.)                        3 md Size Firm, Ripe Pears
      2 c  Water                               1 tb Lemon Juice
      3 tb Thinly Sliced Green Onions               Ground Black Pepper (Opt)

  Combine Parsnips & 2 C. Water in A Small Saucepan; Bring To A Boil. Cover &
  Reduce Heat & Heat 5 Min.  Drain & Rinse Under Cold Water. Drain
  Well.Combine Parsnips, Green Onions & 1/4 C. Plus 2 T. Honey- Yogurt
  Dressing in A Medium Bowl. Stir Well.  Cover & Chill. Cut Pears in Half
  Lengthwise; Core & Cut Lengthwise Into Thin Slice, Keeping Slices Intact.
  Brush Cut Sides With Lemon Juice. Place 1 Cut Pear Half On Each Of 6
  Plates, Separating Slices To Form A Fan.  Top Each With 1/2 C. Parnsip
  Mixture & 1 T. Remaining Honey-Yogurt Dressing. Sprinkle With Pepper If
  Desired.
    (Fat 1.1, Chol. 1.)

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