home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
CookBook Heaven
/
COOKBOOK HEAVEN.iso
/
recipes
/
software.txt
< prev
next >
Wrap
Text File
|
1992-12-10
|
439KB
|
8,098 lines
PRODIGY(R) interactive personal service 12/05/92 8:08 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/02 8:01 AM
TO: LISA HLAVATY (FDGN81A)
FROM: LISA CRAWLEY (TSPN00B)
SUBJECT: LISA'S R'S TO DL
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: Pork Chops A La Jenni Fdgn81a
Categories: Main dish, Meats, Pork
Servings: 6
14 pork chops; sliced 1/4" thic
salt, pepper
flour
1/2 c butter
1 cn cream of mushroom soup
1/2 c parmesan cheese;grated
paprika
Season pork chops with salt and pepper. Dip chops into
flour and shake off excess. Brown chops on both sides
in butter in a large skillet. Place chops in
overlapping rows in a shallow casserole. Spoon pan
drippings over chops. Spread mushroom soup over chops.
Sprinkle with parmesan cheese and paprika. Bake
covered in a preheated 350 oven 15 to 20 minutes. LISA
HLAVATY FDGN81A
-----
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: Short Ribs Fdgn81a
Categories: Beef, Main dish, Camping
Servings: 4
3 lb beef short ribs
1/3 c flour
1 ts salt
3/4 ts black pepper
2 tb vegetable shortening
1 c onions; sliced
1 cl garlic; minced or pressed
1 c hot water
1 bay leaf
2 tb brown sugar; packed
1/4 c vinegar
2 tb soy sauce
1 green pepper;cut into rings
flour
PRODIGY(R) interactive personal service 12/05/92 8:08 AM
Wipe meat with a damp cloth. Trim off excess fat.
Combine flour, salt and black pepper. Dredge meat in
mixture to coat completely. Heat shortening in large
skillet. Brown ribs on> all sides. Remove to a
casserole with cover. Saute onions and garlic in
skillet until golden. Spoon over ribs. Combine water,
bay leaf, brown sugar, vinegar and soy sauce. Pour
over ribs. Cover. Bake at 350 for 1 3/4 hours. Add
green pepper rings. Cook 15 to 20 minutes longer or
until meat is tender. Remove cooked ribs and
vegetables to a serving platter. Skim fat off
drippings. Thicken with a little flour if desired.
Spoon drippings over meat and vegetables. *recipe may
be halved or doubled. For 8 servings, use 1 1/2 cups
hot water. LISA HLAVATY FDGN81A
-----
PRODIGY(R) interactive personal service 12/05/92 8:09 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/03 7:34 PM
TO: LISA HLAVATY (FDGN81A)
FROM: LISA CRAWLEY (TSPN00B)
SUBJECT: LISA'S R'S TO DL
Did I give you this one?
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: Pork Chops Fdgn81a
Categories: Main dish, Meats, Pork
Servings: 4
4 pork chops
salt and pepper
1/2 c water
2/3 c ketchup
2 tb green onion; chopped
1/2 c mushrooms; sliced
1/3 c green pepper; sliced
1/4 c tabasco sauce
1 tb worcestershire sauce
1 ts granulated sugar; optional
In a large iron skillet, brown pork chops on both sides
until golden brown, about 4 minutes per side. Sprinkle
with salt and pepper. To the pan, add water. Spread
ketchup on top of chops. Add green onion, mushrooms,
green pepper, tabasco sauce,worcestershire sauce and
sugar, if used. Bring to a boil. Cover. Reduce heat.
Simmer 45 to 50 minutes until chops are fork tender.
Taste. Adjust seasonings, if necessary. Serve
immediately. LISA HLAVATY FDGN81A
-----
I can't find your cajun shrimp. Robbie may have it as
everything in the South has to have some kind of red powder
spread on top before they consider it edible!!!1 Robbie--
you out there??? This poor girl is looking for her Cajun
Shrimp---dig deep!
Meanwhile, I'm off to post some awful okra for a friend I'm
forever indebted to...
RSVP: Recipes Shared Very Proudly!
Lisa/aka Teaspoon/Cedar Rapids, IA.
PRODIGY(R) interactive personal service 12/05/92 8:09 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 3:39 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
here they come NOODNICK!!! There should be 33 or them...
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE BANANA CREAM
Categories: Desserts, Bisquick
Servings: 8
JAN CARGILL (VHPK03A)
Ingredients
1 c Milk
1/3 c Margarine, melted
1 ts Vanilla
3 Eggs
1 1/2 c Sugar
1/2 c Bisquick
2 Bananas, sliced
1 c Whipping cream, chilled
2 tb Sugar, confectionary
Heat oven to 350 deg. Grease 9 in. pie plate. Place
milk, margarine, vanilla, eggs, sugar and Bisquick in
blender and blend for 30 seconds. Pour into plate.
Bake about 30 min. Arrange bananas on pie. Beat
whipping cream and powdered sugar until stiff. Spread
over top of pie, covering bananas. Suggestion: Slice
bananas after pie is baked and just before covering
with whipped cream.)
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:34 pm
PRODIGY(R) interactive personal service 12/05/92 8:09 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 3:39 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE HAM PIE
Categories: Main dish, Bisquick
Servings: 6
* LISA CRAWLEY * TSPN00B
2 c Ham,smoked fully cooked, cut
1 c Swiss cheese,shredded
1/3 c Onion, chopped
2 c Milk
4 Eggs
1 c Bisquick baking mix
1/8 ts Pepper
GREASE pie plate. Sprinkle ham, cheese and onion in
pie plate. BEAT remaining ingred. 15 sec. in blender
on high speed. Pour into pie plate. BAKE 35-40 min. at
400 or til knife inserted comes out clean. Cool 5 min.
6 servings. May substitute 12 slices bacon, crisply
cooked and crumbled.
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:34 pm
PRODIGY(R) interactive personal service 12/05/92 8:10 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 3:39 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE HERBS 'N ONION PIE
Categories: Bisquick, Main dish, Pies
Servings: 6
LISA CRAWLEY (TSPN00B)
3 Onions;sliced thin-sep.rings
1/4 c Butter
1/2 lb Bacon;crisp fried/crumbled
1 1/4 c Milk
2 ts Worcestershire
3 Eggs
1 c Bisquick
1/4 ts Dried savory leaves
1/4 ts Dried basil leaves
1/4 ts Dried parsley leaves
Heat oven to 400. Grease a 9" pie plate. Cook onions
in butter in 10" skillet, stirring frequently, til
onions are softened. Arrange half of the onions evenly
in pie plate; sprinkle with half of the bacon. Top
with remaining onions and bacon.
Place milk, Worcestershire sauce, eggs and baking mix
in blender container. Cover and blend on high 15 sec.
Pour into plate. Mix herbs in small bowl; crush
slightly. Sprinkle evenly over milk mixture. Bake
until knife inserted in center comes out clean, about
35 min. FOR 2 SERVINGS: Grease 2 10 oz custard cups.
Decrease onions to 1, butter to 2 tb., bacon to 4
slices, milk to 1/2 c., Worcestershire sauce to 1/2
tsp, eggs to 1, Bisquick to to 1/4 c. and herbs to a
pinch of each. Bake 10 min. HIGH ALT>Grease 10" pie
plate. Cook onions til softend, 6-7 min. Bake 30-35
min. For 2 servings, bake 20-25 min.
FROM BISQUICK RECIPE CLUB TSPN00B
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:35 pm
PRODIGY(R) interactive personal service 12/05/92 8:10 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 3:39 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE TUNA PIE
Categories: Bisquick, Seafood, Main dish
Servings: 8
LISA CRAWLEY (TSPN00B)
6 1/2 oz Tuna; drained
1 c Sharp Am. Cheese; shredded
3 oz Cream cheese; cut up
1/4 c Green onions; sliced
2 oz Pimiento; chopped;drained
2 c Milk
1 c Bisquick
4 Eggs
3/4 ts Salt
1 ds Nutmeg
Heat oven to 400. Grease pie plate, 10 x 1 1/2". Mix
tuna, cheeses, onions and pimiento in plate. Beat
trmaining ingred. 15 sec. in blender on high or 1
minute with hand beater. Pour into plate. Bake until
knife inserted between center and edge comes out
clean, 35-40 minutes. Cool 5 minutes.
Serve with sliced tomatoes. Serves 6-8. VARIATIONS:
Seafood pie: Substitute 1 pkg (6 oz.) frozen crabmeat
or shrimp, thawed, drained, for the tuna. HIGH
ALTITUDE: Bake 45-50 minutes.
FROM: BISQUICK RECIPE CLUB. LISA CRAWLEY TSPN00B
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:36 pm
PRODIGY(R) interactive personal service 12/05/92 8:10 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 3:39 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE CHERRY PIE
Categories: Bisquick, Desserts, Fruits
Servings: 8
LISA CRAWLEY (TSPN00B)
1 c Milk
2 tb Margarine or butter;softened
1/4 ts Almond extract
2 Eggs
1/2 c Bisquick
1/4 c Sugar
21 oz Cherry pie filling
-------------------------STREUSEL-------------------------
2 tb Margarine; firm
1/2 c Bisquick
1/2 c Brown sugar; packed
1/2 ts Gr. cinnamon
Heat oven to 400. Grease pie plate, 10 x 1 1/2". Beat
all ingred. except pie filling and Streusel until
smooth, 15 sec. in blender on high or 1 min. with hand
beater. Pour into plate. Spoon pie filling evenly over
top. Bake 25 min.
Top with Streusel. Bake until streusel is brown,
about 10 min. longer. Cool; refrig. any remaining pie.
STREUSEL: Cut margarine into Bisquick, brown sugar and
cinnamon until crumbly.
FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:36 pm
PRODIGY(R) interactive personal service 12/05/92 8:10 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 3:39 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE CHEDDAR AND BROCCOLI APPETIZERS
Categories: Bisquick, Appetizers, Dairy, Vegetables
Servings: 30
LISA CRAWLEY (TSPN00B)
10 oz Frozen chopped broccoli*
8 oz Whole kernal corn; drained
1/4 c Onion; chopped
1/2 c Walnuts; coarsely chopped
1/2 c Milk
1/4 c Butter; melted
2 Eggs
1/2 c Bisquick
1/4 ts Garlic salt
1 c Cheddar cheese; shredded
*Thaw and drain the broccoli. Heat oven to 375.
Grease a 9x9x2" pan. Mix broccoli, corn, onion and
walnuts. Place in pan. Beat remaining ingred. except
cheese until smooth, 15 sec. in blender on high,
stopping blender frequently to scrape sides if
necessary, or 1 min. with electric mixer on high.
Pour evenly into pan. Bake until knife inserted in
center comes out clean, 23-25 min.; sprinkle with
cheese. Bake until cheese is melted, 2-3 minutes
longer. cool 30 minutes. Cut into triangles or
squares. Makes 30 appetizers.
FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:37 pm
PRODIGY(R) interactive personal service 12/05/92 8:11 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 3:39 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE BEEF AND TOMATOE PIE
Categories: Bisquick, Beef, Main dish
Servings: 8
LISA CRAWLEY (TSPN00B)
3 c Beef; cooked; cut bite-size
1 c Onion; chopped
1 c Celery; thinly sliced
3 Tomatoes; coarsely chopped
1 1/2 c Swiss cheese; shredded
2 1/4 c Milk
1/4 c Butter; melted
5 Eggs
1 1/4 c Bisquick
1/2 ts Garlic salt
Heat oven to 350. Grease a 13x9x2" baking dish.
Layer beef, onion, celery, tomatoes and cheese in
dish. Beat remaining ingred. til smooth, 15 sec. in
blender on high or 1 min. with electric mixer on high.
Pour into dish. Bake until knife insertted in center
comes out clean, 40-50 minutes. Cool 5 minutes.
Garnish with parsley sprigs if desired. Serves: 8-10.
High Alt.- Bake 70-75 minutes.
From: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:38 pm
PRODIGY(R) interactive personal service 12/05/92 8:11 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 3:39 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE LASAGNE PIE
Categories: Beef, Bisquick, Dairy, Pies, Main dish
Servings: 6
LISA CRAWLEY (TSPN00B)
1/2 c Sm. curd creamed cot. cheese
1/2 c Parmesan cheese; grated
1 lb Gr. beef; cooked; drained
2 c Mozzarella; shredded
1 ts Oregano
1/2 ts Basil
6 oz Tomatoe paste
1 c Milk
2/3 c Bisquick
1/2 ts Salt
1/4 ts Pepper
Fresh parsley; chopped
Preheat oven to 400. Grease pie plate, 10x1 1/2", or
sq. baking dish-8x8".
Layer cottage cheese and Parmesan cheese in pie plate.
Mix cooked beef, 1 c. of mozzarella, the oregano,
basil and tomato paste; spoon evenly over the top.
Beat milk, eggs, baking mix, salt and pepper 15 sec.
in blender on high speed, 1 min. with wire whisk or
hand beater or til smooth. Pour in to pie plate.
Bake 30-35 min. or til knife inserted in center comes
out clean. Sprinkle with remaining cheese. Return to
oven 1-2 min. or til cheese is melted. Cool 5 min.
Sprinkle with parsley. 1/2 recipe: Use 1 qt. square
or round casserole. Divide ingred. amts in half.
Decrease beat time to 10 sec. in blender or 30 sec.
with wire whisk or hand beater and first bake time to
25-30 min. HIGH ALT: no adj. necessary. For 1/2 pie,
use 1 1/2 qt. round or 1 qt. square. Bake 30-35
minutes.
PRODIGY(R) interactive personal service 12/05/92 8:11 AM
FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:38 pm
PRODIGY(R) interactive personal service 12/05/92 8:11 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 3:39 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE PIZZA PIE
Categories: Bisquick, Dairy, Main dish, Pies
Servings: 6
LISA CRAWLEY (TSPN00B)
2/3 c Onion; chopped
1/3 c Parmesan; grated
1 1/2 c Milk
3 Eggs
3/4 c Bisquick
1 c Prepared pizza sauce
1/4 c Parmesan; grated
3 1/2 oz Pepperoni; sliced
1/3 c Onion; chopped
1/2 c Green pepper; chopped
1 1/2 c Mozzarella; shredded
Heat oven to 425. Grease pie plate, 10 x 1 1/2"
Sprinkle 2/3 c. onion and 1/3 c. Parmesan cheese in
pie plate. Beat milk, eggs and bisquick 15 sec. in
blender on high. Pour into pie plate. Bake 20 min.
Spread pizza sauce over top. Top with remaining
ingred. Bake 15-20 min. or til cheese is light brown.
Cool 5 min. For 1/2 recipe: Use 1 qt. square or round
casserole. Decrease Parmesan cheese to 2 tb., eggs to
2 and baking mix to 1/2 c. Divide remaining ingred.
amts in half. Decrease beat time to 10 sec. and
second baking time to 10-15 min. HIGH ALT>For 1/2
recipe: use 1 1/2 qt round or 1 qt. square casserole.
FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:39 pm
PRODIGY(R) interactive personal service 12/05/92 8:11 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 3:39 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE PUMPKIN PIE
Categories: Pies, Desserts, Bisquick, Dairy
Servings: 8
LISA CRAWLEY (TSPN00B)
16 oz Pumpkin
12 oz Evaporated milk
2 tb Butter; softened
2 Eggs
3/4 c Sugar
1/2 c Bisquick
2 1/2 ts Pumpkin pie spice
2 ts Vanilla
Heat oven to 350. Grease pie plate, 10x1 1/2". Beat
all ingred. in blender on high until smooth. Pour
into pie plate. Bake 50-55 minutes or til knife
inserted comes out clean. HIGH ALT: Bake about 55
minutes.
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:40 pm
PRODIGY(R) interactive personal service 12/05/92 8:12 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 3:39 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE COCONUT PIE
Categories: Bisquick, Dairy, Desserts, Pies
Servings: 8
LISA CRAWLEY (TSPN00B)
2 c Milk
3/4 c Sugar
1/2 c Bisquick
1/4 c Butter
4 Eggs
1 1/2 ts Vanilla
1 c Flaked or shredded coconut
Heat oven to 350. Grease pie plate, 9" or 10". Place
all ingred. in blender and blend on high. Pour in pie
plate. Bake 50-55 min. or til golden brown and knife
inserted comes out clean. HIGH ALT: bake about 55
minutes.
FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:40 pm
PRODIGY(R) interactive personal service 12/05/92 8:12 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 3:47 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE VEGETABLE PIE
Categories: Bisquick, Dairy, Main dish, Pies, Vegetables
Servings: 6
LISA CRAWLEY (TSPN00B)
2 c Fresh broccoli or caulif.*
1/2 c Onion; chopped
1/2 c Green pepper; chopped
1 c Cheddar cheese; shredded
1 1/2 c Milk
3/4 c Bisquick
3 Eggs
1 ts Salt
1/4 ts Pepper
*Slice the cauliflower or chop the broccoli. 1 ten
oz. pkg of frozen of either one can be used in the
recipe in place of fresh, thawed and drained, but do
not cook first! Heat oven to 400. Lightly grease l0"
pie plate. Heat 1 inch salted water (1/2 tsp salt to 1
c. water) to boiling. Add broccoli. Cover and heat to
boiling. Cook until almost thender, about 5 minutes;
drain thoroughly. Mix broccoli, onion, green pepper
and cheese in pie plate. Beat remaining ingred. til
smooth, 15 sec. in blender on high speed. Pour into
pie plate. Bake until golden brown and knife inserted
halfway between center and edge comes out clean, 35-40
min. Let stand 5 min. before cutting. Refrigerate any
leftovers. HIGH ALT>Cook fresh broccoli or cauliflower
about 7 min.
FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:41 pm
PRODIGY(R) interactive personal service 12/05/92 8:12 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 3:47 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE SEAFOOD PIE
Categories: Bisquick, Pies, Seafood, Dairy, Main dish
Servings: 6
LISA CRAWLEY (TSPN00B)
6 oz Frozen crab or shrimp*
1 c Sharp Am. cheese; shredded
3 oz Cream cheese; in 1/4" cubes
1/4 c Green onions; thinly sliced
2 c Milk
1 c Bisquick
4 Eggs
3/4 ts Salt
1 ds Nutmeg
*Thaw and drain. 6 oz. can crab or 4 1/2 oz shrimp,
well rinsed and drained, can be substituted for the
frozen crabmeat or shrimp. 1 6oz can of tuna, drained,
for the crabmeat may be used. Heat oven to 400.
Lightly grease 10" pie plate. Mix crabmeat, cheeses
and onions in pie plate. Beat remaining ingred. until
smooth, 15 sec. in blender on ghigh speed. Pour into
pie plate. Bake until golden brown and knife inserted
halfway between center and edge comes out clean, 35-40
min. Let stand 5 min. before cutting. Refrig. any
remaining pie. Makes 6-8 servings. HIGH ALT> Bake
45-50 min.
FROM: Bisquick Recipe Club LISA CRAWLEY TSPN00B
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:42 pm
PRODIGY(R) interactive personal service 12/05/92 8:12 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 3:47 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE CHERRY-CUSTARD PIE
Categories: Bisquick, Dairy, Desserts, Fruits, Pies
Servings: 8
LISA CRAWLEY (TSPN00B)
21 oz Cherry pie filling
1 1/2 c Milk
1/4 c Butter; softened
1 1/2 ts Vanilla
4 Eggs
3/4 c Sugar
1/2 c Bisquick
Heat oven to 400. Grease 10" pie plate. Drain pie
filling, reserving syrup. Beat all ingred. except
cherries and reserved syrup til smooth, 15 sec. in
blender on high. Pour into plate. Spoon cherries
evenly over top. Bake until knife inserted in center
comes out clean, 30-35 min. Cool 5 min. Serve with
warm reserved syrup and , if desired, sweetened
whipped cream.
NOTE: Pie can be prepared ahead and refrigerated up to
12 hrs. Increase baking time to 35-40 min.
FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:42 pm
PRODIGY(R) interactive personal service 12/05/92 8:13 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 3:47 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE RHUBARB STREUSEL PIE
Categories: Pies, Bisquick, Fruits
Servings: 6
LISA CRAWLEY (TSPN00B)
---------------------STREUSEL TOPPING---------------------
2 tb Butter; firm
1/2 c Bisquick
1/4 c Brown sugar; packed
1/4 c Nuts; chopped
--------------------------FILLING--------------------------
16 oz Frozen rhubarb;thawed drain
3/4 c Milk
2 Eggs
1 c Sugar
1/2 c Bisquick
2 tb Butter; softened
1 ts Ground cinnamon
1/4 ts Ground nutmeg
Heat oven to 375. Grease a 9" pie plate. Prepare
Streusel Topping; reserve. Arrange rhubarb evenly in
plate. Beat remaining ingred. til smooth 15 sec. on
high in blender. Pour into plate. Sprinkle evenly with
Streusel Topping. Bake until knife inserted in center
comes out clean, about 40 minutes. Serve with
sweetened whipped cream if desired. STREUSEL TOPPING;
Cut butter into baking mix and brown sugar til
crumbly; stir in nuts. HIGH ALT> Grease a 10" plate.
Increase rhubarb to 2 1/2-3 c. Decrease baking mix to
1/4 c.; add 1/4 c. Flour.
FROM: Bisquick Recipe Club LISA CRAWLEY TSPN00B
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:43 pm
PRODIGY(R) interactive personal service 12/05/92 8:13 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 3:50 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE PEACHES AND CREAM PIE
Categories: Bisquick, Fruits, Pies, Desserts
Servings: 8
LISA CRAWLEY (TSPN00B)
3 16 oz. cans peaches;drained*
1 ts Gr. cinnamon
1/4 ts Gr. nutmeg
1 c Whipping cream
2 Eggs
3/4 c Sugar
2/3 c Bisquick
Streusel (below)
1 Whipped Cream
-------------------------STREUSEL-------------------------
1 tb Butter; firm
1/4 c Bisquick
2 tb Sugar
1/3 c Slivered almonds
*3 1/2 c. sliced fresh peaches may be substituted.
Heat oven to 375. Grease 10" pie plate. Pat peach
slices dry; place in plate. Sprinkle with cinnamon and
nutmeg; toss. Spread evenly in plate. Beat remaining
ingred. except Streusel and sweetened whipped cream
until smooth, 15 sec. in blender on high. Pour into
plate. Sprinkle with Streusel. Bake until knife
inserted in center comes out clean, 40-45 min. Top
each serving with whipped cream. STREUSEL: Cut butter
into bisquick and sugar until crumbly; stir in almonds.
HIGH ALT>Decrease baking mix to 1/3 c.; add 1/4 c.
flour. Bake about 50 min. Crust may not form.
FROM BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 03:46 pm
PRODIGY(R) interactive personal service 12/05/92 8:13 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:55 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE HAM & ASPARAGUS
Categories: Pies, Bisquick
Servings: 6
* LISA CRAWLEY *
2 c Smoked ham, fully cooked, cu
1 1/2 c Swiss cheese,shredded
1 pk Asparagus,frozen, cut up, th
2 Onions, green, sliced
1 1/2 c Milk
3 Eggs
3/4 c Bisquick
1/4 ts Salt
1/8 ts Pepper
Heat oven to 400. Grease pie plate. Sprinkle ham, 1
c. cheese, the asparagus and onions in plate. Beat
milk, eggs, baking mix, salt and pepper til smooth, 15
sec. in blender at high speed. Pour into plate. Bake
til knife inserted in center comes out clean. 40-45
min. sprinkle with 1/2 c. cheese. Cool 5 min. 6-8
servings.
Note: 1 lb of fresh asparagus can be used.(about 2
cups cut up) Enjoy Lisa/Cedar Rapids
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:16 pm
PRODIGY(R) interactive personal service 12/05/92 8:13 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:55 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE CARAMEL-CUSTARD PIE
Categories: Bisquick, Desserts, Pies
Servings: 1
DEIDRE ANNE PENROD (FGGT98
2 c Milk
1/4 c Butter; melted
4 Eggs
1 ts Vanilla extract
1 c Brown sugar; firmly packed
1/2 c Bisquick baking mix
1/2 c Flaked coconut; (optional)
Combine all ingredients except coconut in a blender;
blend at high speed for 15 seconds or until smooth.
Pour into a greased 10-inch pie plate.
Sprinkle coconut on top, if desired. Bake at 350^ for
40 to 45 minutes or until knife inserted in center
comes out clean. Cool completely before cutting.
YIELD: 1 10-inch pie.
Source: Southern Living Cooking School Cookbook, Fall,
1982 From the cookbook files of: Deidre-Anne Penrod,
FGGT98B on *Prodigy, J.PENROD3 on GEnie
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:17 pm
PRODIGY(R) interactive personal service 12/05/92 8:14 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:58 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE CREOLE PIE
Categories: Bisquick, Seafood, Main dish
Servings: 1
DEIDRE ANNE PENROD (FGGT98
1 (6-1/2 oz) crabmeat; *
1 pk (10-oz) okra, frozen; **
1 cn (16-oz) whole tomatoes; ***
1/2 c Green pepper; chopped
1/3 c Green onions; sliced
1/2 ts Chili powder
1/8 ts To 1/4 t red pepper sauce
1 c Milk
2/3 c Bisquick baking mix
2 Eggs
1 ts Salt
1/2 ts Pepper
* Drained ** Frozen cut okra, thawed and well drained
*** Well drained, and cut up
Heat oven to 400^. Grease pie plate, 10 x 1-1/2
inches. Mix crabmeat, vegetables, chili powder and
pepper sauce; spread in pie plate. Beat remaining
ingredients 15 seconds in blender on HIGH or 1 minute
with hand beater. Pour into plate. Bake until knife
inserted between center and edge comes out clean, 35
to 40 minutes. Cook 5 minutes.
YIELD: 4 or 5 Servings
Source: Southern Traditions With Bisquick From the
cookbook files of: Deidre-Anne Penrod, FGGT98B on
*Prodigy, J.PENROD3 on GEnie
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:18 pm
PRODIGY(R) interactive personal service 12/05/92 8:14 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:58 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE HAM QUICHE
Categories: Meats, Main dish, Bisquick
Servings: 1
DEIDRE ANNE PENROD (FGGT98
1/2 lb Mushrooms; fresh\sliced
2 tb Butter or margarine; melted
4 Eggs
8 oz Sour cream; commercial
1/2 c Parmesan cheese; grated
1/4 c All-purpose flour
1 ts Onion powder
6 To 8 drops Hot Sauce
8 oz Monterey Jack cheese; *
1/2 c Cooked ham; chopped
* Shredded (2 cups)
Saute` mushrooms in butter in a medium skillet until
lightly browned; drain well, and set aside.
Combine next 7 ingredients in container of electric
blender; process until well blended.
Combine egg mixture, mushrooms, cheese, and ham.
Pour into a greased 10-inch quiche dish. Bake at 350^
for 45 minutes or until set. Quiche should be puffed
and golden brown. Let stand 10 minutes before serving.
YIELD: One 10-inch Quiche
Source: Southern Living Annual Recipes, 1984 From the
cookbook files of: Deidre-Anne Penrod, FGGT98B on *P,
J.PENROD3 on GEnie
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:20 pm
PRODIGY(R) interactive personal service 12/05/92 8:14 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:58 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMMPOSSIBE BROCCOLI-CHEESE PIE
Categories: Vegetables, Main dish, Bisquick
Servings: 1
DEIDRE ANNE PENROD (FGGT98
1 lb Broccoli bunch
2/3 c Onion; chopped
1/4 c Water
4 Eggs; slightly beaten
1 1/4 c Milk
4 To 6 drops Hot Sauce
1/2 ts Salt
1/8 ts Ground pepper; fresh
1/8 ts Ground nutmeg
1 tb Fresh parsley; minced
2/3 c Swiss cheese; fresh\shredded
1/3 c Parmesan cheese; grated
Trim off large leaves of broccoli. Remove tough ends
of lower stalks, and wash broccoli thoroughly; cut
flowerets and stems into thin slices.
Combine broccoli, onion, and 1/4 cup water in a
saucepan; cover and cook over medium heat 6 to 8
minutes. Drain thoroughly, pressing out moisture with
paper towels.
Combine next 8 ingredients. Stir in vegetables, and
pour mixture into a greased 10-inch pie plate.
Sprinkle with Parmesan cheese; bake at 350^ about 30
minutes or until set. Let stand 10 minutes.
YIELD: One 10-inch pie.
Source: Southern Living Annual Recipes, 1984 From the
cookbook files of: Deidre-Anne Penrod, FGGT98B on *P,
J.PENROD3 on GEnie
-----
PRODIGY(R) interactive personal service 12/05/92 8:14 AM
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:21 pm
PRODIGY(R) interactive personal service 12/05/92 8:14 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:58 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE CRUSTLESS SPINACH QUICHE
Categories: Vegetables, Main dish, Bisquick
Servings: 1
DEIDRE ANNE PENROD (FGGT98
1 Onion; large\chopped
1 tb Vegetable oil
1 Frozen chopped spinach; *
5 Eggs; beaten
3 c Muenster cheese; shredded;**
1/4 ts Salt
1/8 ts Pepper
* (10-ounce package)\chopped spinach\thawed\pressed
dry ** (12-ounces) Muenster cheese
Saute` onion in oil in a large skilet until tender.
Add spinach, and cook until excess moisture
evaporates; cool.
Combine eggs, cheese, salt and pepper; stir into
spinach mixture. Pour into a greased 9-inch pie plate.
Bake at 350^ for 30 minutes or until set.
YIELD: One 9-inch Quiche.
Source: Southern Living Annual Recipes, 1984 From the
cookbook files of: Deidre-Anne Penrod, FGGT98B on *P,
J.PENROD3 on GEnie
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:22 pm
PRODIGY(R) interactive personal service 12/05/92 8:15 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:59 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE RATATOUILLE PIE
Categories: Main dish, Dairy, Vegetables, Bisquick
Servings: 6
-HGPS48A
1 c Zucchini; chopped
1 c Eggplant; chopped pared
1/2 c Tomato
1/2 c Green pepper; chopped
1/4 c Onion; chopped
1 c Garlic; crushed
1/4 c Margarine ;or butter
3/4 ts Salt
1/2 ts Thyme; leaves
1/8 ts Pepper
1 c Monterey jack cheese; shred
1 1/4 c Milk
1/4 c Sour cream
3/4 c Bisquick
3 Egg
Heat oven to 400 degrees F. Lightly grease pie plate.
Cook zucchini, eggplant, tomato, green pepper,
onion and garlic in margarine until veg- etables are
crisp-tender, 5-10 minutes. Stir in seasonings.
Spread in pie plate; >> sprinkle with cheese.
Beat remaining ingredients until smooth, 15 seconds in
blender on high or 1 minute with hand beater. Pour
into pie plate. Bak until knife inserted comes out
clean, 30-35 minutes. Let stand 5 minutes. Makes 4-6
servings.
ANN PUCKETT (HGPS48A)
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:22 pm
PRODIGY(R) interactive personal service 12/05/92 8:15 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:59 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE TACO PIE
Categories: Main dish, Ethnic, Casseroles, Bisquick
Servings: 1
1 lb Ground beef
1/2 c Onion; chopped
1 1/4 oz Taco seasoning mix
4 oz Green chilies; drained
1 1/2 c Milk
3/4 c Bisquick
3 Eggs
2 Tomatoes; sliced
1 c Monterey jack cheese; shredd
DIRECTIONS
HEAT OVEN TO 400F GREASE PIE PLATE COOK AND STIR BEEF
AND ONION UNTIL BEEF IS BROWN; DRAIN. STIR IN
SEASONING MIX SPREAD IN PLATE; SPRINKLE WITH CHILIES.
BEAT MILK, BAKING MIX AND EGGS UNTIL SMOOTH, 15
SECONDS IN BLENDER ON HIGH OR 1 MINUTE WITH HAND
BEATER. POUR INTO PLATE. BAKE 25 MIN. TOP WITH DICED
TOMATOES; SPRINKLE WITH CHEESE. BAKE UNTIL KNIFE
INSERTED BETWEEN CENTER AND EDGE COMES OUT CLEAN. 8
~10 MIN. COOL 5 MINUTES. SERVE WITH SOUR
CREAM,LETTUCE, TOMATOES,AND CHEESE, IF
DESIRED.
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:23 pm
PRODIGY(R) interactive personal service 12/05/92 8:15 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:59 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE HAM AND SWISS PIE
Categories: Main dish, Meats, Dairy, Pies, Bisquick
Servings: 6
-GPRD59B
2 c Ham-cooked, diced
1 c Swiss cheese-shredded
1/3 c Green onions-chopped
2 c Milk
4 Eggs
1 c Bisquick
1/4 ts Salt
1/8 ts Pepper
Sprinkle ham, cheese and onions in greased 10 inch pie
plate. Beat remaining ingredients until smooth (15
secs in blender) Pour into pie plate. Bake until
golden brown 35-40 mins at 400'.
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:24 pm
PRODIGY(R) interactive personal service 12/05/92 8:16 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:59 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE MEXICAN FIESTA CASSEROLE
Categories: Dairy, Beef, Main dish, Vegetables, Bisquick
Servings: 6
1 lb Lean Ground Beef
Salt & Pepper; To Taste
4 oz Cheddar Cheese; Shredded,1 C
1 c Dairy Sour Cream
2/3 c Mayonnaise Or Salad Dressing
2 tb Onion; Finely Chopped
2 c Bisquick Baking Mix
1/2 c Water
Tomatoes; Thinly Sliced, *
3/4 c Green Bell Pepper; Chopped
Paprika; Optional
* Use 2 or 3 ripe tomatoes or to taste.
Heat the oven to 375 degrees F.
Cook and stir the meat in a large skillet until brown.
Drain off the excess fat. Season the meat with the
salt and pepper, then set aside. Mix the cheese, sour
cream, mayonnaise and onion and set this mixture
aside. Stir the baking mix and water together until a
soft dough forms. With floured fingers, pat the dough
in a greased baking pan, 13 X 9 X 2-inches, pressing
the dough 1/2 inch up the sides of the pan.
Layer the meat, tomato slices, and green pepper onto
the dough. Spoon the sour cream mixture over the top
and sprinkle with the paprika, if used.
Bake uncovered until the edges of the dough are light
brown, 25 to 30 minutes. Cool 5 minutes and then cut
into squares.
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:24 pm
PRODIGY(R) interactive personal service 12/05/92 8:16 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:59 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE HAMBURGER PIZZA
Categories: Dairy, Beef, Main dish, Vegetables, Bisquick
Servings: 8
---------------------------CRUST---------------------------
2 1/2 c Bisquick Baking Mix
1 Active Dry Yeast; Package
2/3 c Water; Hot
-----------------------MEAT MIXTURE-----------------------
1 lb Lean Ground Beef
1/2 c Onion; Chopped, 1 Md
15 oz Tomato Sauce; 1 Cn
2 ts Oregano Leaves
1/4 ts Pepper
--------------------------TOPPING--------------------------
1/2 c Green Pepper; Chopped, Opt.
2 c Mozzarella Cheese; Shredded
1 c Parmesan Cheese; Grated
Heat the oven to 425 degrees F. Mix the baking mix
and yeast and stir in the hot water. Turn the dough
onto a well-floured surface and knead until smooth,
about 20 times. Let the dough rest a few minutes.
While the dough is resting, cook and stir the meat and
onion in a large skillet until the onion is tender and
the meat is brown. Drain off the excess fat.
Stir in the tomato sauce, oregano leaves, and pepper
and set aside. Divide the dough in half. Roll each
half on an ungreased baking sheet into a rectangle, 13
X 10-inches or on a pizza pan 12-inches in diameter.
Pinch the edges to make a slight rim. Spread the meat
mixture almost to the edges. Top with the green
pepper and cheeses. Bake until the crust is brown and
the filling is hot and bubbly, 15 to 20 minutes. Cut
into squares or wedges and serve.
NOTE: If desired, you can use shredded Cheddar Cheese
for the Mozzarella in the above recipe.
PRODIGY(R) interactive personal service 12/05/92 8:16 AM
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:25 pm
PRODIGY(R) interactive personal service 12/05/92 8:16 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:59 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE CHOCOLATE PIE
Categories: Pies, Desserts, Chocolate, Bisquick
Servings: 2
-FDGN81A
1/4 c Milk
1/2 Eggs
1/2 oz Melted unsweetened chocolate
1/4 ts Vanilla
1/16 c Margarine/butter (1/16=1 Tbs
1/4 c Brown sugar; packed
1/8 c Bisquick baking mix
1/4 c Pecans; chopped
LISA HLAVATY
Heat oven to 350. Grease pie plate;(size appropriate
to servings) beat all ingredients; except pecans, in
blender on high 1 minute. Pour into plate; sprinkle
with pecans. Bake until set and knife inserted between
center and edge comes out clean, about 30 minutes.
Serve warm or cold with sweetened whipped cream
(following) if desired.
SWEETENED WHIPPED CREAM: beat 1 cup chilled whipping
cream and 2 T. powdered sugar until stiff. This recipe
"sized down) from 6 servings
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:26 pm
PRODIGY(R) interactive personal service 12/05/92 8:16 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:59 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE PEANUT BUTTER COOKIES
Categories: Cookies, Desserts, Bisquick
Servings: 8
JUDY VOCELKA (NFXS18B)
1 c Peanut butter
1 c Sugar
Egg
Mix ingredients and roll into balls about the size of
a walnut. Place on greased cookie sheet and mash down
with a fork. Bake at 350 till lightly browned. Remove
from cookie sheet immediately and allow to cool on a
rack. Makes 16-24 cookies, depending on size.
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:26 pm
PRODIGY(R) interactive personal service 12/05/92 8:16 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:59 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE CRANBERRY-ORANGE PIE
Categories: Pies, Desserts, Bisquick
Servings: 1
--------------------BETH LANE PXGN54A--------------------
10 oz Frozen Cranberry-Orange
Relish; thawed
3/4 c Milk
1/3 c Margarine or buttter;melted
1 ts Vanilla
4 Eggs
1 1/2 c Sugar
3/4 c Bisquick Baking Mix
Whipped Cream
Heat oven to 350 degrees. Grease pie plate, 10 x 1
1/2 inches. Sprinkle relish evenly in plate. Beat
remaining ingredients except whipped cream until
smooth, 30 seconds in blender on high or 1 minute with
hand beater. Pour into plate. Bake until knive
inserted in center comes out clean, 35 to 40 minutes;
cool. Refrigerate at least 6 hours but no longer than
24 hours. Garnish with Whipped Cream.
Recipe from the Bisquick Recipe Club.
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:27 pm
PRODIGY(R) interactive personal service 12/05/92 8:17 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:59 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE CHICKEN PIE
Categories: Main dish, Pies, Bisquick
Servings: 6
Nfxs18b
2 c Cooked diced chicken
1/2 c Peas and carrots
1/4 c Mushroom pieces
1 1/3 c Milk
4 x Eggs
3/4 c Bisquick
1/2 ts Salt
1/4 ts Pepper
Heat oven to 400. Grease a ten inch pie plate. Mix
chicken, peas, carrots, mushrooms and onion in pie
plate. Beat remaining ingredients in blender until
smooth. (15 seconds) Pour into pie plate. Bake at 400
for 30-35 minutes. Cool 5 minutes before serving.
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:27 pm
PRODIGY(R) interactive personal service 12/05/92 8:17 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:59 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE CHICKEN PIE
Categories: Main dish, Pies, Bisquick
Servings: 6
Nfxs18b
2 c Cooked diced chicken
1/2 c Peas and carrots
1/4 c Mushroom pieces
1 1/3 c Milk
4 x Eggs
3/4 c Bisquick
1/2 ts Salt
1/4 ts Pepper
Heat oven to 400. Grease a ten inch pie plate. Mix
chicken, peas, carrots, mushrooms and onion in pie
plate. Beat remaining ingredients in blender until
smooth. (15 seconds) Pour into pie plate. Bake at 400
for 30-35 minutes. Cool 5 minutes before serving.
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:28 pm
PRODIGY(R) interactive personal service 12/05/92 8:17 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:59 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE GREEN BEAN PIE
Categories: Main dish, Vegetables, Bisquick
Servings: 6
JUDY GARNETT PXGN54A
8 oz Green Beans; Fresh*
4 oz Mushroom: Stems and Pieces*
1/2 c Onion; Chopped
2 Garlic Cloves; Crushed
1 c Cheddar Cheese; Shredded
1 1/2 c Milk
3/4 c Bisquick Baking Mix
3 Eggs
1 ts Salt
1/4 ts Pepper
* 8 Ounces fresh green beans, cut lengthwise into
strips.
* 1 can (4 ounces) mushrpoom stems and pieces,
drained.
Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2
inches. Heat beans and 1 inch salted water ( 1/2
teaspoon salt to 1 cup water) to boiling. Cook
uncovered 5 minutes. Cover and cook until tender, 5 to
10 minutes; drain. Mix beans, mushrooms, onion, garlic
and cheese in plate. Beat remaining ingredients until
smooth, 15 seconds in blender on high or 1 minute with
hand beater. Pour into plate.
Bake until knife inserted between center and edge
comes out clean, 30 to 35 minutes. Cool 5 minutes.
Makes 6 to 8 servings.
Recipe from The Bisquick "No Time To Cook" Recipe
booklet featuring Impossible Pies.
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:29 pm
PRODIGY(R) interactive personal service 12/05/92 8:17 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:59 PM
TO: GAYE LEVY (DTXT63A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: IMPOSSIBLES 4 GAYE
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: IMPOSSIBLE HAMBURG PIE
Categories: Beef, Main dish, Bisquick
Servings: 6
1 c Bisquick
1/3 c Cold water
1 lb Ground beef
1/2 ts Salt
1/2 ts Oregano
1/4 ts Pepper
1/2 c Bread crumbs
1/4 c Onion, chopped
1/4 c Green pepper; chopped
1 Egg
1/4 c Milk
1/2 ts Salt
1/2 ts Dry mustard
8 oz Cheddar cheese; shredded
8 oz Tomato sauce
DIRECTIONS Combine baking mix and water until soft
dough forms; beat vigorously. Smo- oth dough into
ball on floured board. Knead 5 times. Roll dough 2
in. larger than 9 in pie plate. Place into plate
flute edges. Brown ground beef + drain. Stir in
salt, oregano, pepper, onion, bread crumbs, tomato
sauce and spread in pie crust. Beat egg and milk, stir
in remaining ingred. Spread over beef mixture. Bake
til crust is golden , about 30 min at 375*
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 08:29 pm
PRODIGY(R) interactive personal service 12/05/92 8:18 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 9:57 AM
TO: JOYCE BURTON (PDPP83A)
FROM: C MINEAH (HCPM52C)
SUBJECT: R-MM AP-NUT POCKETS
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: APPLE AND NUT POCKETS
Categories: Desserts Cookies Holidays
Servings: 20
1 x -Dottie Cross TMPJ72B
1 x -DOUGH:
8 T unsalted butter; softened
1 1/4 c sugar
1 ea large egg
1 1/2 t vanilla extract
2 1/2 c sifted all-purpose flour
1/2 t salt
1/4 t baking soda
1 x -FILLING:
2/3 c apple butter
1 T lemon juice
1 x Grated zest of 1 lemon
1/4 c finely chopped walnuts
1 x Confectioners' sugar
1 x -for dusting
To make the dough: In a medium bowl, using a hand-held
electric mixer set at high speed, beat the butter until
creamy, about 1 minute. Add the sugar and beat until
light in color and texture, about 2 minutes. Beat in
the egg and vanilla.
Sift the flour with the salt and baking soda. Gradually
add the flour mixture to the butter mixture, beating
well after each addition.
Scrape the dough onto a large piece of plastic wrap and
wrap tightly. Refrigerate until the dough is firm
enough to roll out, at least 6 hours, or preferably
overnight. To make the filling: Combine the apple
butter, lemon juice, lemon zest, and walnuts and mix
well. Preheat the oven to 375 degrees. Divide the
dough into 4 portions. On a lightly floured work
surface, roll out one portion of dough to 1/8 inch
thickness. (If the dough crumbles, work in your hands
until malleable.) Using a 3-inch round cookie cutter,
cut out rounds of the dough. Gather up the scraps to
work into the remaining dough. Repeat the process
until all the dough has been used. Place a rounded
PRODIGY(R) interactive personal service 12/05/92 8:18 AM
teaspoon of the filling in the center of half of the
rounds. Brush the edges of the rounds lightly with
water. Place the remaining rounds on top of the filled
cookies. Using a fork, press the edges sealed. Don't
worry if cracks appear in the surface. Transfer the
cookies to ungreased baking sheets.
Bake until lightly browned, 12 to 15 minutes. Transfer
to wire racks and cool completely. Sprinkle with
confectioners' sugar before serving. Makes about 20
large cookies. Source: "An Edible Christmas" (A
Treasury of Recipes for the Holiday) by Irena Chalmers.
Reformatted by: CYGNUS, HCPM52C
-----
Malama Kau Pono, CYGNUS in Boulder, CO <12/04 07:54 am MST>
PRODIGY(R) interactive personal service 12/05/92 8:19 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 10:04 AM
TO: JOYCE BURTON (PDPP83A)
FROM: C MINEAH (HCPM52C)
SUBJECT: R-MM C G-BREAD SQUAR
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: CAKEY GINGERBREAD SQUARES
Categories: Desserts Cakes Holidays
Servings: 12
1 x -Dottie Cross TMPJ72B
8 T unsalted butter; at room
1 x -temperature
1/2 c sugar
2 ea large eggs
1 x Grated zest of 1 orange
2 1/2 c sifted all-purpose flour
2 t baking soda
2 t ground ginger
1 t ground cinnamon
1/2 t ground allspice
1/2 t ground nutmeg
1/2 t salt
1/4 t ground cloves
1 c unsulfured molasses
1 c boiling water
1 x Confectioners' sugar;
1 x -for dusting
Preheat the oven to 350 degrees. Butter and flour a
9-inch square baking pan.
Using a hand-held electric mixer set at high speed,
beat the butter until creamy, about 1 minute. Add the
sugar and beat until light in color and texture, about
2 additional minutes. Beat in the eggs and orange zest.
Sift the flour, baking soda, ginger, cinnamon,
allspice, nutmeg, salt, and cloves onto a piece of
waxed paper. In a 2-cup glass measuring cup, combine
the molasses and boiling water. Alternately in thirds,
beat in the flour and molasses mixtures. Transfer the
batter to the prepared pan. Bake until a toothpick
inserted in the center of the cake comes out clean,
and the cake is shrinking from the sides of the pan,
40 to 50 minutes. Let stand on a wire cake rack for 5
minutes. Place the confectioners' sugar in a sieve
and dust over the top of the cake. Serve the cake warm
or completely cooled. Makes 12 to 16 servings.
Source: "An Edible Christmas" (A Treasury of Recipes
PRODIGY(R) interactive personal service 12/05/92 8:19 AM
for the Holiday) by Irena Chalmers.
Reformatted by: CYGNUS, HCPM52C
-----
Malama Kau Pono, CYGNUS in Boulder, CO <12/04 07:56 am MST>
PRODIGY(R) interactive personal service 12/05/92 8:20 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 7:51 AM
TO: JOYCE BURTON (PDPP83A)
FROM: C MINEAH (HCPM52C)
SUBJECT: R-MM C-BERRY UD CAKE
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: CRANBERRY UPSIDE-DOWN CAKE
Categories: Desserts Cakes Holidays Health
Servings: 10
1 x -Dottie Cross TMPJ72B
1 x Butter;
1 x -or non-stick vegetable oil
2 c cranberries
1 3/4 c sugar
1/2 c water
1 c cake flour
1 1/2 t baking powder
1/2 c applesauce
1/4 c thawed frozen nonfat
1 x -egg substitute
1 x -(equivalent to 1 egg)
1/4 c nonfat milk
1/4 c freshly squeezed orange juic
1 t grated orange zest
1/2 t vanilla
1 c low-fat whipped topping
1 T orange liqueur
Lightly butter bottom and sides of 9-inch round baking
pan or spray with non-stick vegetable oil spray.
Combine cranberries, 1 cup sugar and water in large
saucepan. Bring to boil. Reduce heat and simmer until
slightly thickened to syrupy consistency, about 10
minutes. Pour into prepared pan. Cool to room
temperature. Sift together cake flour, remaining 3/4
cup sugar and baking powder into large bowl. In
another bowl stir applesauce, egg substitute, nontfat
milk, orange juice, orange zest and vanilla until
blended. Stir into dry ingredients just until blended.
Pour over cranberry mixture. Bake at 375 degrees 25 to
30 minutes or until wooden pick inserted in center
comes out clean. Let cake cool in pan about 5 minutes.
Loosen cake around edges of pan. Place inverted serving
platter over cake and turn both upside down. Shake
gently then remove pan. Serve warm with whipped
topping blended with orange liqueur. Makes 10 servings.
Each serving contains about:
PRODIGY(R) interactive personal service 12/05/92 8:20 AM
215 calories, 81 mg sodium, 0 cholesterol and 1 gram
fat. Source: L.A. Times Newspaper
Reformatted by: CYGNUS, HCPM52C
-----
Malama Kau Pono, CYGNUS in Boulder, CO <12/04 12:24 am MST>
PRODIGY(R) interactive personal service 12/05/92 8:20 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 7:17 PM
TO: ROBBIE SHELTON (XXXJ77A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: R-MM CHALLA 4 ROBBIE
Hi Sweet lady..here is the recipe that I use in the B/M.
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: GOLDEN EGG BREAD (CHALLA)
Categories: Breadmaker, Jewish, Rolls, Brunch, Holiday
Servings: 16
-Elaine Radis BGMB90B
1 pk Yeast
3 c Flour
4 tb Sugar
2 Eggs
6 tb Vegetable oil
1 1/2 ts Salt
3/4 c Water; warm
Combine all ingredients in the pan in the order listed
and select white bread; push start When I make this
into Challa, I remove from the breadmaker after the
manual mode stops; let rise; braid*; and put an egg
wash over the challa. Then bake in a 350 degree oven
until a light toasty brown. I usually sprinkle on some
type of seeds (sesame or poppy) after the egg wash.
*Braiding in the flat manner. The middle one goes
under and over; never across.
-----
I have one in v6.41 that I will upload because it is
handy right now...it is the one I have used for years before
B/M, <GRIN>.
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 07:12 pm
PRODIGY(R) interactive personal service 12/05/92 8:20 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 7:17 PM
TO: ROBBIE SHELTON (XXXJ77A)
FROM: ELAINE RADIS (BGMB90B)
SUBJECT: R-MM CHALLA 4 ROBBIE
Hi Robbie... Here is my tried and true...from 100 years
ago..well almost!
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: CLASSIC CHALLA
Categories: Breads Jewish
Servings: 1
-ELAINE RADIS BGMB90B
2 pk Dry yeast
1 3/4 c -Warm water
1/8 c Sugar
3/4 T Salt
7 c Flour
3 ea Eggs
1/2 c Oil
Poppy seeds; or
-Sesame Seeds
Disolve Yeast in warm water in large bowl.When
dissolved,add sugar,salt and HALF the flour.Mix
well.Add eggs and oil,then slowly stir in most of
remaining flour.Dough will be quite heavy,add a little
water and beat until dough starts to pull away from
sides of bowl.Turn out onto well floured surface and
knead for about 10 min.Add only enough flour to keep
dough manageable,knead until dough is smooth and
elastic.Place dough in large oiled bowl,turn so top
gets oiled also.Cover with damp towel and let rise in
warm place for abt. 2 hours,punching down every 20
minutes.Divide dough into three parts,shape into
loaves(or twist),place in well greased loaf pans or
baking sheets.Let rise until double in bulk.Preheat
oven to 375 degr.F.Brush tops of loaves with beaten
Egg and sprinkle with seeds.Bake for 30 to 45 minutes;
or until brown.Remove from oven and cool on rack.
-----
Enjoy!!! * Elaine/FRAMINGHAM * 12/04/92 07:16 pm
PRODIGY(R) interactive personal service 12/05/92 8:21 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 7:43 AM
TO: ROBBIE SHELTON (XXXJ77A)
FROM: C MINEAH (HCPM52C)
SUBJECT: R-MM CHEX PARTY MIX
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: PARTY MIX (Karen Kugelman's)
Categories: Snacks Parties Holidsys
Servings: 1
1 x -Karen Kugelman CNGF88B
3 c cherrios
3 c rice chex
3 c wheat chex
3 c corn chex
3 c thin pretzels
1/3 c butter
4 t worcestershire sauce
1 t garlic salt
1 t onion salt.
1 t celery salt
Melt butter, add rest of seasonings. Pour over mixed
cereals in roaster pans. Bake in 350 over for 1 hour,
stirring occasionally (every 10 minutes or so).
Reformatted by: CYGNUS, HCPM52C
-----
Hi Robbie (and others)!
Hope you have a GOOD time making this yummy party mix on the
days before Christmas!
Mele Kalikimaka, CYGNUS in Boulder, CO <12/04 12:10 am MST>
PRODIGY(R) interactive personal service 12/05/92 8:22 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:28 AM
TO: ALL
FROM: CATHY SVITEK (BCXV75A)
SUBJECT: R-MM CHRISTMAS SET 3
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: CARAMEL-ORANGE BUCHE DE NOEL
Categories: Holiday, Cis
Servings: 2
-BUTTERCREAM
6 lg Egg yolks
1/3 c Firmly packed dark brown
-sugar
2 T All purpose flour
1 1/2 c Half and half
8 oz Imported white chocolate
-(such as Lindt), chopped
1 1/2 t Grated orange peel
-CAKE
1 1/2 c Toasted sliced almonds
2 T Unbleached all purpose
-flour
6 lg Eggs, separated
10 T Firmly packed dark brown
-sugar
1 t Grated orange peel
1/2 t Vanilla extract
1/2 t Cream of tartar
1/8 t Salt
Powered sugar
1 c (2 sticks) unsalted
-butter, room temperature
1 T Grand Marnier or other
-orange liqueur
Pine twigs
Candied Cranberries (see
-recipe below) or fresh
-currants
The buche de Noel, or Christmas log, was created in
the late nineteenth century by Parisian pastry chefs,
who were inspired by the real logs that burned on
hearths throughout the night on Christmas Eve. Our
version can be decorated with Candied Cranberries or
fresh currants. Enjoy with a glass of orange liqueur
or Sauternes.
PRODIGY(R) interactive personal service 12/05/92 8:22 AM
8 Servings
FOR BUTTERCREAM: Whisk egg yolks, sugar and flour in
medium bowl to blend well. Bring half and half to
simmer in heavy medium saucepan. Slowly whisk hot half
and half into egg mixture. Return egg mixture to same
saucepan and cook until mixture boils and thickens,
whisking constantly. Transfer mixture to medium bowl.
Add chocolate and orange peel and stir until mixture
is smooth. Press plastic wrap onto surface f pastry
cream to prevent skin from orming. Cool completely.
(Pastry cream can be prepared 1 day ahead.
Refrigerate. Bring to room temperature before
continuing.)
===contined====
-----
PRODIGY(R) interactive personal service 12/05/92 8:22 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:28 AM
TO: ALL
FROM: CATHY SVITEK (BCXV75A)
SUBJECT: R-MM CHRISTMAS SET 3
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: CARAMEL-ORANGE BUCHE DE NOEL2
Categories: Holiday, Cis
Servings: 2
FOR CAKE: Preheat oven to 300 degrees. Butter
llxl7-inch jelly roll pan. Line with parchment. Butter
and flour parchment. Coarsely grind toasted almonds
with flour in processor. Using electric mixer, beat
yolks with 5 tablespoons brown sugar in medium bowl
until slowly dissolving ribbons form when beaters are
lifted. Stir in orange peel and vanilla extract. Using
clean dry beaters, beat whites with cream of tartar
and salt in large bowl until soft peaks form.
Gradually add remaining 5 tablespoons brown sugar and
beat until stiff but not dry. Fold whites into yolk
mixture. Gently fold in almond mixture.
Spread batter evenly in prepared pan. Bake until
toothpick inserted into center comes out clean, about
30 minutes. Run small sharp knife around pan sides if
necessaryto loosen cake. Slide cake on parchment onto
rack. Cool.
Slide cake on parchment onto work surface. Loosen
cake from parchment using heavy large knife as aid.
Sift powdered sugar over cake. Invert onto cookie
sheet. Sprinkle with powdered sugar and invert onto
another parchment sheet. Using electric mixer, beat
butter in large bowl until light and fluffy. Beat in
Grand Marnier. Add pastry cream 1/4 cup at a time,
beating after each addition until just blended.
Spread half of buttercream over cake, leaving
1/2-inch border. Starting at 1 long side, roll up cake
jelly roll fashion. Arrange seam side down on
parchment. Set aside 1/2 cup buttercream; spread
remaining buttercream over cake. Cut 2 inches off each
end of cake, cutting on diagonal. Transfer cake to
platter. Attach ends to top of cake, forming branches.
Spread reserved 1/2 cup buttercream over cake ends and
seams. Cover and refrigerate at least 1 hour to firm
buttercream. (Cake can be prepared 1 day ahead. Cover
and refrigerate. Let cake stand at room temperature 20
PRODIGY(R) interactive personal service 12/05/92 8:22 AM
minutes before serving.)
Arrange pine twigs on cake and on platter. Garnish
with cranberries.
Uploaded 29 December 1991 by Lon Hall
Posted on Compuserve
MM by Cathy Svitek
-----
PRODIGY(R) interactive personal service 12/05/92 8:22 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:31 AM
TO: ALL
FROM: CATHY SVITEK (BCXV75A)
SUBJECT: R-MM CHRISTMAS SET 3
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: CANDIED CRANBERRIES
Categories: Holiday, Cis
Servings: 2
1 c Sugar
2 T Water
1/2 c Cranberries
Cook 1/2 cup sugar and 2 tablespoons water in heavy
small saucepan over low heat, stirring until sugar
dissolves. Transfer to top of double boiler. Add
cranberries. Cover berry mixture and place over
simmering water. Cook 45 minutes, stirring
occasionally. Remove from over water. Let cranberry
mixture stand at room temperature overnight.
Place remaining 1/2 cup sugar on plate. Drain
cranberries well. Add t sugar and turn to coat. Let
dry at least 30 minutes. (Can be prepared 3 days
ahead. Cover and refrigerate.)
Makes about 1/2 cup
Uploaded 29 December 1991 by Lon Hall
Posted on Compuserve
MM by Cathy Svitek
-----
PRODIGY(R) interactive personal service 12/05/92 8:23 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 10:04 AM
TO: JOYCE BURTON (PDPP83A)
FROM: C MINEAH (HCPM52C)
SUBJECT: R-MM CINNAMON CRISPS
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: CINNAMON CRISPS
Categories: Desserts Cookies Holidays
Servings: 24
1 x -Dottie Cross TMPJ72B
8 T unsalted butter; softened
1/3 c sugar
1 T sugar
1 ea large egg yolk
1/2 t vanilla
1 1/4 c all-purpose flour
1 t baking powder
1 t ground cinnamon
1/8 t salt
24 ea walnut halves
Preheat oven to 375 degrees. Butter 2 baking sheets.
In a medium bowl, using a hand-held electric mixer set
at high speed, beat the butter until creamy, about 1
minute. Add the sugar and continue beating until the
mixture is light in color and texture, about 2
additional minutes. Beat in the yolk and vanilla.
Sift the flour, baking powder, cinnamon, and salt onto
a sheet of waxed paper. Using a wooden spoon, work the
dry ingredients into the creamed mixture to form a
stiff dough. Scrape the dough onto another piece of
waxed paper and form into a thick log about 8 inches
long. Wrap the log in the waxed paper and refrigerate
until chilled and firm, about 1 hour.
Using a sharp knife, cut the chilled dough into 24
slices, each about 5/6 inch thick. Arrange the slices
about 2 inches apart on the prepared baking sheets.
Flatten the slices slightly with a fork, and top each
with a walnut half.
Bake until golden brown, 10 to 12 minutes. Let cool on
the baking sheets for 2 minutes, then transfer to wire
cake racks to cool completely. The cookies will keep,
stored in an airtight container at room temperature,
for 3 days. Makes 24 cookies.
Source: "An Edible Christmas" (A Treasury of Recipes
for the Holiday) by Irena Chalmers.
Reformatted by: CYGNUS, HCPM52C
PRODIGY(R) interactive personal service 12/05/92 8:23 AM
-----
Malama Kau Pono, CYGNUS in Boulder, CO <12/04 07:55 am MST>
PRODIGY(R) interactive personal service 12/05/92 8:23 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 7:43 AM
TO: DOLORES MCCANN (BSWN00A)
FROM: C MINEAH (HCPM52C)
SUBJECT: R-MM EGGNOG S-DOODLE
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: EGGNOG SNICKERDOODLES
Categories: Desserts Cookies Holidays
Servings: 48
1 x -Terri Sawchuk PKHJ43B
1 x -MAIN INGREDIENTS:
2 3/4 c all-purpose flour
2 t cream of tartar
1 1/2 c sugar
1 t baking soda
1 c butter-softened
1/4 t salt
2 ea eggs
1/2 t brandy extract
1/2 t rum extract
1 x -SUGAR MIXTURE
1/4 c sugar or colored sugar
1 t nutmeg
Preheat oven:400
In 3-qt. mixer bowl combine all cookie ingredients.
beat at low speed, scrapingsides of bowl often, until
well mixed (2 to 4 min.). In small bowl combine sugar
mixture; stir to blend. Shape rounded teaspoonful of
dough into 1"balls; roll in sugar mixture. place 2"
apart onto ungreased cookie sheets. Bake near center
of 400 oven for 8 to 10 min. or until edges are
lightly browned. Reformatted by: CYGNUS, HCPM52C
-----
Hi Dolores and other 'bakers'!
I hope you try this unique yule tide cookie recipe that
would lift our spirits up in preparation for the big
holidays!
Have a good weekend!
Malama Kau Pono, CYGNUS in Boulder, CO <12/04 12:07 am MST>
PRODIGY(R) interactive personal service 12/05/92 8:23 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/01 5:48 PM
TO: AH BROWN (BSJR42A)
FROM: STUART TALKOFSKY (BSNX01A)
SUBJECT: R-MM EGGPLANT FOR AH
AH Choooo! Excuse me! Here is a recipe I wrote for Eggplant
Parmesian. Hope my directions are clear. It is hard to write
directions to things you do at the top of your head. Enjoy!
Just enough space,you will have to fix MM recipe file.
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Eggplant Parmesian -BSNX01a
Categories: Vegetables, Italian
Servings: 2
1 lg Eggplant ;sliced short side
1 pk Shredded Mozzerella Cheese
Parmesian Cheese ;(optional)
1 Jar Tomato Sauce (Ragu
-Today's Recipe Mushroom I
-use)
Oil ;enough for frying
-slices
Flavored Bread Crumbs ;
-enough to cover all egg-
-plant slices
You are going to cut, bread and fry the eggplant first.
Peel the dark skin off the eggplant. Slice into medium
slices slices (about 1/2 in thick) on the smaller
side. Pour Flavored Bread crumbs into a plate or into
a dish for coating the eggplant patties. . Beat 3 eggs
for dipping into eggplant. Heat up oil in a large pan,
enough to fry the eggplant. Dip eggplant into egg and
coat it with egg thoroughly. Then coat it with bread
crumbs. Put them on to a plate when finished till you
have enough to fry in your frying pan. Place the
eggplant in the frying pan if you think it is hot
enough to fry properly. Keep it frying till both sides
are brown. Make sure you flip eggplant over so all
sides will brown. When finished frying a batch place
fried patties onto a plate covered with a paper towel
to absorb the oil.
Pre heat the oven to 350~.
After all the frying is done. Coat a pan with some oil
(about a 9in square by 1 1/2 in deep disposable
aluminum pan). Pour a little bit tomato sauce on the
PRODIGY(R) interactive personal service 12/05/92 8:23 AM
bottom of the pan. Place a layer of the eggplant
patties on top. Cover that with sauce and a little bit
of mozzerella cheese. Place another layer on top of
that, repeat. When done put sauce and a lot of cheese
at the very top add parmesian cheese to the top if
desired or available.
Cover the top of pan with foil. Place in the oven for
45 minutes. Stick fork in middle to see if it is hot
all the way through. If not hot enough cook another 10
minutes. Leave it cooking with the foil off the top
for the last 10 minutes of the cooking.
Let it settle before serving for about 5 minutes. This
taste good or better reheated. Can be reheated in
Microwaveable dish. Enjoy any questions or errors let
me know.
PRODIGY(R) interactive personal service 12/05/92 8:24 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 5:26 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Snickers Candy Bar Cake
Categories: Cakes, Nuts, Chocolate
Servings: 10
4 Eggs, separated
16 1 1/2oz Snickers Bars,
- cut up
1/4 c Water
2 tb Peanut butter, smooth
2 c Flour, unsifted
3/4 ts Baking soda
1/4 ts Salt
1 c Butter
2 c Sugar
3 ts Vanilla
1 1/4 c Buttermilk, divided
Combine, in the top of a double boiler, the cut-up
Snickers bars, water, and peanut butter; heat and stir
until well melted and blended. COOL. Mix together the
flour, baking soda and salt. Set aside. In a large
bowl, cream butter thoroughly; gradually add sugar and
beat until fluffy. Beat in 4 unbeaten egg yolks and
add vanilla; beat in the cooled candy bar mix, mixing
until smooth and adding 1/4 cup buttermilk. Stir in
the flour mix alternately with the remaining 1 cup
buttermilk; mix only until blended. Gently fold in 4
stiffly beaten egg whites. Divide batter evenly
between 2 greased and floured 9" SQUARE pans and bake
in preheated 350~F oven for 45 - 55 minutes. Cool in
pans on rack for 5 minutes, turn out, and finish
cooling on rack. Serve with sweetened whipped cream.
-----
12/04/92 17:15 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:29 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 5:33 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Blackberry Brandy Sour Cream Jell-O Cake
Categories: Bundt cakes, Alcohol
Servings: 10
6 tb Black raspberry jello
1/2 c Blackberry brandy, hot
1 c Sour cream
1 c Butter
2 c Sugar
6 Eggs
1 ts Vanilla
1/2 ts Lemon extract
1/2 ts Almond extract
1/2 ts Rum flavoring
3 c Flour, unsifted
1/2 ts Baking soda
3/4 ts Salt
Powdered sugar, sift (opt)
Dissolve jello in hot brandy. Cool, then combine with
sour cream. Cream together butter and sugar until
light and fluffy; add eggs, one at a time beating well
after each. Mix in vanilla, lemon extract, almond
extract and rum flavoring. Mix together dry
ingredients and add alternately with the cooled jello
mix to the butter-sugar mix; beat well after each
addition. Bake in a well buttered and lightly floured
10" tube or Bundt pan in a preheated 350~F oven. Bake
about 75 minutes. Cool in pan 20 minutes, turn out and
finish cooling on rack. Dust with sifted powdered
sugar if desired.
-----
12/04/92 17:17 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:29 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 5:33 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Screwdriver Carrot Cake
Categories: Bundt cakes, Alcohol, Nuts
Servings: 10
---------------------------CAKE---------------------------
5 tb Grated orange rind
1/2 c Vodka
1 c Butter, softened
2 c Sugar
4 Eggs, beaten
1 ts Vanilla
3 c Flour, sifted
3 1/4 ts Baking powder
1/2 ts Salt
1 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Allspice
1 1/2 c Carrots, raw, grated
1/2 c Pecans, chopped
---------------------------GLAZE---------------------------
2 c Powdered sugar
2 ts Orange juice
1/2 ts Orange extract
4 ts Vodka
2 tb Light corn syrup
Stir grated orange rind into vodka and set aside.
Cream butter, gradually add sugar and beat until light
and fluffy. Beat in beaten eggs and add vanilla. Sift
the dry ingredients together, then blend into the
batter, alternately with orange-vodka mix. Add carrots
and chopped pecans. Bake in buttered, floured 10" tube
or Bundt pan in preheated 350~F oven until cake tests
done, about 1 hour. Cool in pan on rack for 15
minutes, turn out, finish cooling on rack. Make glaze
by combining powdered sugar, orange juice, vodka,
orange extract and light corn syrup and beating until
smooth. Spoon glaze over top of cooled cake, then
spread evenly with knife. If desired, sprinkle with
more chopped nuts.
PRODIGY(R) interactive personal service 12/05/92 8:29 AM
-----
12/04/92 17:21 Patti from Clearwater, Fl.close the
loop
PRODIGY(R) interactive personal service 12/05/92 8:30 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 5:43 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Cranapple Cake
Categories: Bundt cakes, Fruits
Servings: 10
2 1/2 c unsifted all-purpose flour
1 1/2 ts baking soda
1 ts cinnamon
1/2 ts baking powder
1/4 ts salt
1 1/4 c unsweetened applesauce
1 c light-brown sugar firm pack
2 large eggs - whites
1/2 c vegetable oil
1 c frozen cranberries, halved
1 c red cooking apple shredded
-------------------------FROSTING-------------------------
2 tb butter, softened
1 tb milk
1/4 ts vanilla
1 1/4 c confectioners sugar
Heat oven to 325 grease and flour 10" tube pan In
small bowl, combine flour, baking soda, cinnamon,
baking powder and salt. In large bowl, with electric
mixer, beat applesauce, brown sugar, egg whites and
oil until well mixed. Beat in flour mixture until
smooth. With rubber spatula, fold in cranberries and
shredded apple. Pour batter into prepared pan. Bake 55
to 60 minutes or until cake tester inserted in center
comes out clean. Cool cake in pan on wire rack 10
minutes. Loosen edge; invert pan and unmold cake onto
a wire rack; cool completely. Place cake on a serving
plate. Prepare icing and drizzle over cake. Icing: In
small bowl beat butter with milk and vanilla until
welll mixed. Gradually beat in enough of 1-1/4 cups
confectioners sugar until icing is smooth and
spoonable.
-----
PRODIGY(R) interactive personal service 12/05/92 8:30 AM
12/04/92 17:24 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:30 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 5:43 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Wine Cake
Categories: Box cakes, Bundt cakes, Wine
Servings: 12
1 pk Yellow cake mix
1 pk French vanilla pudding (sm)
1 c Cooking oil
1 c Sherry wine
1/4 ts Nutmeg
5 Eggs
1/2 c Walnuts, chopped
Preheat oven to 350^F. Mix cake mix, pudding mix, oil,
sherry and nutmeg, until blended. Add one egg at a
time, blend on medium speed. Fold in nuts. Pour into
Bundt pan. Put in 350^F. oven and bake for 50 minutes.
Remove from pan immediately.
-----
12/04/92 17:24 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:30 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 5:43 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Oreo Cookie Tube Cake
Categories: Bundt cakes, Chocolate
Servings: 1
25 Cream filled sandwich cookie
3 c Flour
1 1/2 c Sugar
1 1/4 c Milk
1 c Shortening
2 1/2 ts Baking powder
1 ts Salt
1 ts Vanilla
4 Large eggs
----------------------CHOCOLATE GLAZE----------------------
6 oz Pk semi-sweet choco-chips
3 tb Shortening
1 tb Milk
1 tb Corn syrup
Preheat oven to 350 F. Grease and flour 9" fluted tube
pan. Cut each cookie into quarters. In large bowl,
with mixer at low speed,beat flour and remaining
ingredeints except cookies and chocolate glaze until
blended. Increase speed to high, beat 2 minutes,
scraping bowl. Sppon about 3/4 cup batter into pan.
Gently stir cut-up cookies into remaining batter and
spoon into same pan. Bake 50 minutes or until cake
springs back when lightly touched with finger (
toothpick test won't work). Cool cake in pan on wire
rack 10 minutes;remove from pan; cool on rack. When
cake is cooled, prepare chocolate galze. In 1 quart
saucepan over low heat, heat chocolate chips,
shortening, milk, cornsyrup, stirring until melted and
smooth. Place rack with cake oven large plate to catch
drips, then pour warm glaze over top and sides of
cake. This cake freezes well, and is wonderful cold
from the refrigerator.
-----
PRODIGY(R) interactive personal service 12/05/92 8:30 AM
12/04/92 17:25 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:30 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 5:57 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Spice Beer Cake
Categories: Bundt cakes, Alcohol
Servings: 12
3 c Flour
2 ts Baking soda
1/2 ts Salt
1 ts Cinnamon
1/2 ts Allspice
1/2 ts Cloves
2 c Brown sugar, packed
2 Eggs, beaten
1 c Shortening
1 c Raisins or chopped dates
1 c Chopped pecans/walnuts
2 c Beer
Sift together dry ingredients. Cream together
shortening and sugar;add eggs. Mix fruit and nuts with
2 tablespoons of the flour mixture. Add flour mixture
alternately with beer. Stir in fruit and nuts. Pour
into a greased and floured 10-in tube pan and bake at
350F for 1 hour, or until cake tests done. Or pour
into a greased and floured 9x13 in pan and bake at 350
for 45 minutes to 1 hour or until cake tests done.
-----
12/04/92 17:39 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:31 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 5:57 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Bailey's Irish Cream Cake
Categories: Box cakes, Bundt cakes, Alcohol
Servings: 1
18 1/4 oz pkg. yellow cake mix
4 oz instant chocolate pudding
3/4 c oil
1/8 c water
1/4 c vodka
3/8 c Bailey's Irish Cream
4 eggs
Combine cake mix, pudding mix, oil, water, vodka,
liqueur and eggs in bowl. Beat until smooth. Pour into
greased and floured 10 inch Bundt pan. Bake at 350~F
40 to 50 minutes or until done. Remove from pan and
cool completely. Mix a glaze of Bailey's and powdered
sugar to a thick consistency and drizzle over cake.
Jody
-----
12/04/92 17:41 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:31 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 5:57 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Coca-Cola Carrot Cake
Categories: Cakes
Servings: 16
---------------------------CAKE---------------------------
2 c Flour, sifted
1 ts Baking soda
1/2 ts Salt
2 tb Cocoa
3 Eggs
1 1/2 c Sugar
1/2 c Vegetable oil
3/4 c Coca-Cola
1 1/2 ts Vanilla
2 1/4 c Raw carrots, grated
1 c Nuts, chopped
1 c Coconut, flaked
----------------------COCA-COLA SYRUP----------------------
3/4 c Sugar
2 ts Cocoa
6 tb Coca-Cola
6 tb Butter
1 tb Light corn syrup
1/2 ts Vanilla
Mix all the dry ingredients together. Beat the eggs
well; add sugar, oil, 3/4 cup cola, and vanilla and
beat well. Stir in the dry ingredients until smooth,
then add the carrots, nuts and coconut. Mix well. Bake
in a greased and lightly floured 13 x 9 pan in a
preheated 350~F oven for 40-50 minutes, until cake
tests done. Remove from oven and prick hot cake all
over with a fork, then pour the cola syrup slowly,
evenly over the top. Serve warm or room temperature
with lightly sweetened-vanilla flavored whipped cream.
Coca-Cola Syrup: Combine sugar, cocoa, cola, butter
and corn syrup in saucepan; bring to a boil over
medium heat, stirring constantly. Boil, stirring,
until thick and syrupy, about 5 minutes. Add vanilla
extract. Remove from heat and pour, hot, over hot cake.
PRODIGY(R) interactive personal service 12/05/92 8:31 AM
-----
12/04/92 17:18 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:31 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 6:04 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Kentucky Bourbon Cake
Categories: Bundt cakes, Alcohol, Nuts
Servings: 1
2 c Raisins
1/2 c Bourbon
1/4 c Butter; softened
1 1/2 c Sugar
5 Eggs
4 c Flour; sifted
2 ts Baking powder
1 ts Baking soda
Salt
1 ts Lemon zest; grated
1 tb Lemon juice
1 c Pecans; chopped
Marinate raisins in 1 cup of the bourbon for at least
1 hour, up to 12 hours; drain, reserving both raisins
and bourbon. Preheat oven to 350~F. Butter and flour a
10-inch Bundt cake pan or other tube-cake pan. Beat
together the butter and sugar until light and fluffy.
(For best results, use an electric mixer and start
beating at a slow speed, gradually increasing to
moderate. If you allow this process to take about 15
minutes, the butter will be very pale and look
something like whipped cream. This adds lightness to
the cake.) Beat in the eggs 1 at a time, beating well
after each. In another bowl, sift together 3 3/4 cups
of the flour, baking powder, soda and salt. Combine
reserved bourbon with the zest and lemon juice. Add
dry ingredients to the butter mixture alternatelywith
the bourbon mixture. Toss the remaining 1/4 cup of
flour with the drained raisins and the pecans. Fold
into batter. Bake about 11/2 hours or until the cake
tests done. Cool about 10 minutes in the pan before
turninout onto a rack. Brush the remaining 1/2 cup of
bourbon over the cake whileit is still somewhat warm.
For long storage, wrap the cake in rinsed cheesecloth
that has been thoroughly moistened in bourbon. Then
PRODIGY(R) interactive personal service 12/05/92 8:31 AM
wrap in plastic ofoil so that it is airtight. The cake
may be served after a day or two but is better if
allowed to age.
-----
12/04/92 17:48 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:31 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 6:04 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Heath Bar Brunch Cake
Categories: Cakes
Servings: 16
1/2 c Butter
1 1/2 c Light brown sugar, packed
1/2 c Sugar
2 c Flour, sifted
1/4 ts Salt
1 c Buttermilk
1 ts Baking soda
1/8 ts Salt
1 Egg, slightly beaten
1 ts Vanilla
2 1-1/8oz Heath Bars, finely
- crushed (chilled)
3/4 c Pecans, finely chopped
6 1-1/8oz Heath Bars, finely
- crushed (chilled)
Preheat oven to 350~F. Cream butter and gradually add
the light brown sugar and sugar. Blend in flour and
1/4 ts salt; mix well. Reserve 1 cup of this mixture
for topping. Combine buttermilk, baking soda, 1/8 ts
salt, egg and vanilla. Stir into remaining
butter-sugar mix. Fold in 2 finely chopped Heath bars.
Turn into a buttered 13 x 9 pan and sprinkle with the
1 cup reserved topping, then with the pecans. Top with
additional 6 crushed Heath bars. Bake for 35 - 40
minutes. Serve with cocoa-flavored whipped cream or
with coffee ice cream.
-----
12/04/92 17:51 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:32 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 6:05 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Fuzzy Navel Cake
Categories: Box cakes, Bundt cakes, Alcohol
Servings: 10
1 pk Yellow cake mix
1/2 c Vegetable oil
1 pk 6oz instant vanilla pudding
4 x Eggs
1 c Peach schnapps, divided
1/2 c +2T orange juice, divided
1/2 ts Orange extract
1 c Confectioners sugar
Beat cake mix, oil, pudding mix, eggs, 3/4 c.
schnapps, 1/2 c. orange juice, and orange extract
together. Pour into greased and floured bundt pan and
bake at 350F for 45-50 minutes. Do no remove from pan.
While cake is still hot, combine remaining 1/4 c.
schnapps, 2 T. orange juice and conf. sugar. Poke
holes in cake and pour mixture over. cool cake in pan
2 hours, then turn out.
-----
12/04/92 17:53 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:32 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 6:12 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Whiskey Cake
Categories: Bundt cakes, Box cakes, Alcohol
Servings: 10
---------------------------CAKE---------------------------
1 Box Yellow Cake Mix
1 Box Instant Vanilla Pudding
4 Eggs
1 c Milk
1 1/2 oz Whiskey
1 c Walnuts
--------------------------TOPPING--------------------------
1/2 c Butter
1 c Sugar
1/2 c Whiskey
Combine all ingredients. mix 3 minutes. Pour into a
well-greased tube pan. Bake at 350 degrees for 50-60
minutes. While cake is baking make topping. Melt
butter. Add sugar and whiskey. Cook until sugar is
dissolved and of syrup texture. After removing cake
from oven, poke holes (with a fork) in the top(leave
cake in pan while doing this)/ Pour some of the syrup
mixture over cake. Let cake sit in pan 15-20 minutes.
Remove cake from pan and brush remaining syrup on
sides and top of cake.
-----
12/04/92 17:58 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:32 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 6:12 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Rum Cake
Categories: Box cakes, Alcohol, Nuts, Bundt cakes
Servings: 12
1 c Pecans; finely chopped
18 1/2 oz Yellow cake mix; no pudding
1 pk Vanilla pudding mix; small
4 Egg
1/2 c Cold water
1/2 c Wesson oil
1/2 c Dark bacardi rum
--------------------------GLAZE:--------------------------
1/4 lb Butter
1/4 c Water
1 c Sugar
1/2 c Dark bacardi rum
Preheat oven to 325`F. Grease and flour a 10 cup bundt
pan. Sprinkle chopped pecans in bottom of pan. Pour
batter of water, cake mix, pudding, eggs and oil and
rum over the nuts in the pan. Bake 1 hour or until
done bytoothpick test. Cool and Invert over cake rack.
GLAZE: Melt and stir all ingredients except rum over
low flame for 5 minutes, keep stirring and wiping
sides of pan. Take an Ice pick and make many holes in
the top of cake, thru the nut coating, after you have
made many holes, keep drizzling in the glaze until it
is all absorbed. You cannot rush this part.. Let the
cake sit until dinner, and then enjoy with expresso,
or other after dinner liqueur. ENJOY......This cake
will keep well and is better the next day. Will always
be very wet inside and moist.
-----
12/04/92 17:59 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:32 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 6:12 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Barcardi Rum Chocolate Cake
Categories: Box cakes, Alcohol, Chocolate
Servings: 10
---------------------------CAKE---------------------------
1 pk Chocolate cake mix
1 pk Chocolate Instant Pudding..
4 x Eggs
1/2 c Barcardi Dark Rum
1/4 c Cold water
1/2 c Oil
1/2 c Slivered almonds, optional
--------------------------FILLING--------------------------
1 1/2 c Cold milk
1/4 c Barcardi Dark Rum
1 pk Chocolate Instant Pudding
Envelope Dream Whip Topping
Preheat oven to 350F. Grease and flour two 9-in layer
cake pans. Combine all cake ingredients together in
large bowl. Blend well, then beat at medium mixer
speed for 2 minutes. Turn into prepared pans. Bake for
30 minutes or until cake tests done. Do not underbake.
cool in pans for 10 minutes. Remove from pans, finish
cooling on racks. Split layers in half horizontally.
Spread 1 cup filling between each layer and over top
of cake. Stack. Keep cake chilled. Serve cold.
Optional: Garnish with chocolate curls.
Filling: Combine milk, rum, pudding mix and topping
mix in deep narrow-bottom bowl. Blend well at high
speed for 4 minutes, until light and fluffy. Makes 4
cups.
-----
12/04/92 18:00 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:33 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 6:12 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Frangelico Chocolate Cake with Frosting
Categories: Cakes, Chocolate, Alcohol, Frostings
Servings: 12
---------------------------CAKE---------------------------
3 Eggs
3/4 c Granulated sugar
1/2 c Butter
1 c Lt. brown sugar; packed
2 1/4 c All purp flour
1/2 c Unsweet cocoa powder
1 1/2 ts Baking soda
3/4 c Strong cold coffee
-------------------------FROSTING-------------------------
6 tb Butter
1 lb Sifted powdered sugar
3 tb Unsweet cocoa powder
3 tb Frangelico
2 tb Up to 3 T hot coffee
Grease and flour two 9" cake pans. Preheat oven to 350
deg. Separate eggs. Beat egg whites until frothy; then
beat in sugar until stiff peaks form. Set aside. Cream
butter and brown sugar until fluffy. Beat in yolks one
at a time. Sift flour, cocoa, baking soda tog. Add to
creamed mixture alternately with coffee and
Frangelico; blend well. Fold egg whites into batter.
Pour into prepared pans. Bake 30-35 min. or until
done. Cool 10 min. Invert on wire racks and remove
pans. Cool before frosting.
FROSTING: Cream butter with sugar. Add everything
else. and beat until smooth.
-----
12/04/92 18:00 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:33 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 6:12 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Black Russian Cake
Categories: Bundt cakes, Box cakes, Alcohol, Chocolate
Servings: 12
1 pk yellow cake mix
1 pk instant chocolate pudding
2 ts cinnamon
2 ts instant coffee
4 eggs
------------------MILK CHOCOLATE FROSTING------------------
1/2 pk milk chocolate frost mix (14
2 tb hot water
2 tb butter, softened
1 tb brandy
1 tb Orange Flavor liqueur
1/4 ts almond extract
2 tb powdered sugar
3/4 c Water
3/4 c Oil
1/4 c Vodka
1/4 c Tia Maria or cream de cacao
Combine all ingredients, blend for 1 minutes with
mixer at low speed; beat at high speed for 2 minutes.
Spoon into greased and floured Bundt pan. Bake at 350
degrees for 45 minutes. Cool at least 10 in pan; turn
out to cool. Ice with the milk chocolate frosting.
Frosting:
Combine all ingredients in small mixing bowl, beat 1
minute at low speed, beat for 1 minute at high speed.
Stir in a few more drops of water until mixture
reaches desired spreading consistency.
-----
12/04/92 18:02 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:34 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 6:12 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Kahlua Orange Nut Cake
Categories: Cakes, Alcohol
Servings: 1
1/4 c Kahlua
1/4 c Light cream
2 tb Orange peel; grated
1/4 c Orange juice
3 c Flour; sifted
3 tb Baking powder
1 tb Salt
3/4 c Shortening
1 1/4 c Sugar
3 Eggs
2 tb Kahlua
-------------------------NUT CRUST-------------------------
1 c Walnuts; fine chop
2/3 c Fine bread crumbs
1/2 c Light brown sugar
1/3 c Butter; melted
Glaze
2/3 c Conf sugar
1 tb Kahulua
1 tb Cream
1 tb Butter
Preheat oven to 350~F. Prepare nut crust and press in
10" tube pan, along sides and bottom. Combine 1/4 cup
kahlua and cream. Combine orange peel and juice. Sift
together the flour, baking powder and salt. Cream
shortening and sugar until fluffy. Beat in eggs, one
at a time until blended. Stir in dry ingredients,
alternately with Kahlua and juice mixtures, betaing
only seconds until smooth. Turn into prepared pan.
Bake on rack below center of the oven for 50-55
minutes. Cool cake in pan for 10 minutes. Remove from
pan and brush with 2 TB Kahlua over top of cake and
cool. Drizzle glaze over top and let stand unti set.
Garnish.
PRODIGY(R) interactive personal service 12/05/92 8:34 AM
-----
12/04/92 18:03 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:34 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 6:15 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Comfort Cake
Categories: Box cakes, Bundt cakes, Alcohol
Servings: 12
1 pk Yellow Cake mix
1 pk Inst. vanilla pudding
4 x Eggs
1/2 c Cold water
1/2 c Oil
1 c Chopped pecans/walnuts
1/2 c Southern Comfort
---------------------------GLAZE---------------------------
4 tb Butter/margarine
1/8 c Water
1/2 c Granulated sugar
1/4 c Southern Comfort
To make glaze, melt butter in saucepan. Stir in ater
and sugar. Boil 3 minutes, stirring constantly remove
from heat and stir in Southern Comfort. Then combine
cake ingredients in a large fowl and beat at medium
speed for 2 minutes. Pour into a greased and floured
10 in. tube or 12 cup bundt pan. Bake at 325F for 1
hour. Set on rack to cool Invert on serving plate.
Prick top immediately; drizzle and brush half of glaze
evenly over top and sides. Reserve remaining glaze and
brush it evenly over cake. Just before serving, sift 1
tablespoon powdered sugar over cake.
-----
12/04/92 17:49 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:34 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 6:15 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Harvey Walbanger Cake
Categories: Box cakes, Bundt cakes, Alcohol
Servings: 8
1 pk Orange cake mix
1 pk Inst. Vanilla Pudding Mix
1/2 c Sugar
1/2 c Cooking oil (Crisco)
4 x Eggs
1/4 c Vodka
1/4 c Galliano
3/4 c Orange juice
---------------------------GLAZE---------------------------
1 c Powdered sugar
1 1/2 tb Vodka
1 1/2 tb Galliano
1 1/2 tb Orange juice
Mix first 3 ingredients, add eggs, and remaining 3
ingredients. Bake at 350 degrees for 40 to 45 minutes
in a bundt cake pan. For GLAZE:
Combine orange juice and sugar in sauce pan and heat
stirring constantly until sugar is dissolved. Remove
from heat and add vodka and Galliano. Remove cake from
pan to serving plate. Prick top and sides and cover
with glaze.
-----
12/04/92 17:58 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:34 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 6:19 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Kahlua White Russian Cake
Categories: Cakes, Chocolate, Alcohol
Servings: 10
3 tb Kahlua
2 tb vodka
3 oz white baking bar w/cocoa cho
2 c sifted cake flour
3/4 ts baking soda
1/2 ts baking powder
1 1/4 c sugar
1/2 c butter
2 tb shortening
3 eggs
3/4 c buttermilk
1/3 c apricot jam
----------------KAHLUA WHITE RUSSIAN CREME----------------
2 c Whipping cream
1/2 c Powdered sugar
1/4 c Kahlua
2 tb Vodka
White baking bar w/cocoa shaved into curls (I use
potatoe peeler for this) In med heavy saucepan combine
Kahlua, vodka and 3 oz chopped white baking bar. Cook
and stir over low heat till baking bar is melted, cool
slightly. Grease and lightly flour three 8x1 1/2 round
baking pans (I use my 9") In small bowl stir flour,
baking soda, and baking powder, set aside . In large
bowl combine sugar, butter and shortening, beat
w/electric mixer on med spd till light and fluffy. Add
eggs, ONE at a time, beating till combined. Beat in
the cooled liqueur mixture. Alternately add flour
mixture and buttermilk to egg mixture, beating on low
to med spd after each addition till combined. Spread
the batter evenly in pans. Bake at 350~F for 20-25
mins or till toothpick in center comes out clean. Cool
the cake layers in the pans on wire racks for 10 mins.
Remove from pans and cool completely on wire racks. To
assemble, place one layer, bottom side up, on a
PRODIGY(R) interactive personal service 12/05/92 8:34 AM
serving plate. Spread layer w/about 3 TB of the jam
and 1/3 C of the Kahlua White Russian Cream. Place a
2nd layer on top of first, bottom side up, spread
w/remaining jam and 1/3 c of the cream. Top
w/remaining cake layer, bottom side up. Swirl
remaining cream onto the top and sides of cake.
Decorate top (I do the sides too, looks soooo pretty!)
w/baking bar curls. COVER AND CHILL FOR UP TO 24
HOURS!!! To serve, cut into wedges, dipping knife into
water between slides. 12-16 servings. KAHLUA WHITE
RUSSIAN CREAM In chilled med bowl combine Whipping
cream, and sifted fpowdered sugar. Beat w/electric
mixer on low speed until thickened. Gradually add
kahlua and Vodka, beat on low speed until soft peaks
form. DO NOT OVERBEAT.
-----
12/04/92 18:04 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:35 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 6:19 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Cream Cheese Snickers Candy Bar Pie
Categories: Pies, Chocolate, Nuts
Servings: 10
1 9" pastry shell, baked, cool
2 Eggs
1 Unflavored gelatin envelope
1/4 c Water, cold
6 1-1/2oz Snickers Bars,
- cut into pieces
1/4 c Peanut butter, chunky
8 oz Cream cheese, softened
1 1/2 c Powdered sugar, unsifted
1 ts Cocoa
3 tb Evaporated milk
1 ts Vanilla
1/2 ts Salt
1 c Heavy cream, whipped
Peanuts, salted, chopped
Sweetened whipped cream
Separate the eggs. Sprinkle the gelatin over cold
water in a small saucepan and let stand until
softened, about 4 minutes; dissolve over very low
heat, stirring. Melt candy bars in top of double
boiler over simmering water; add peanut butter and
blend with a wooden spoon until smooth; cool. Beat
cream cheese with 2 egg yolks thoroughly; gradually
add powdered sugar, beating well. Blend in cocoa,
evaporated milk, vanilla, candy bar mix and then the
dissolved gelatin; mix all well. Chill until partially
thickened, stirring one or two times. Stifly beat the
room temp egg whites with the salt; fold into chilled
mix, then fold in the whipped heavy cream; turn into
cooled pastry shell and chill until firm. Decorate
with chopped peanuts and additional whipped cream if
desired.
-----
PRODIGY(R) interactive personal service 12/05/92 8:35 AM
12/04/92 18:04 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:35 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 6:19 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Pina Colada Pie
Categories: Pies, Alcohol
Servings: 10
---------------------------CRUST---------------------------
7 oz roasted Macadamia nuts
3/4 c sweetened shredded Coconut
3 tb brown Sugar
1 tb unsalted Butter-melted
--------------------------FILLING--------------------------
1 1/2 pt pineapple sorbet, softened
1 c sweetened cream of Coconut
4 ts dark Rum
1/2 ts imitation coconut Extract
3/4 c (packed) sweetened shredded
1/2 large Pineapple thinly slice
Toasted sweeetened shredded
fresh Mint sprigs
2 pt Vanilla frozen yogurt, soft
CRUST: Preheat oven to 350 degrees F. Line a 10 inch
glass pie dish with foil, overlapping sides. Finely
chop the first 3 ingredients in a food processor. Add
butter and blend until moist crumbs form. Press
mixture onto bottom and up sides (but not rim) of
prepared pie dish. Freeze 10 minutes. Bake crust until
golden brown, about 15 minutes. Freeze for 20 minutes.
FILLING: Spread sorbet in crust, smooth top. Place in
Freezer. Boil cream of coconut in heavy small saucepan
over med-high heat until reduced to 3/4 cup, stirring
frequently, about 7 minutes. Pour into a large bowl,
mix in rum and extract, then 3/4 cup coconut. Cool
slightly. Add frozen yogurt to coconut mixture and
fold until blended. Freeze until semifirm, stirring
occasionally, about 1 hour. Spoon filling over sorbet
in pie dish , mounding slightly.Cover and freeze
overnight. (can be prepared 2 weeks ahead) Turn out
pie onto platter. Peel off foil. Turn pie right side
up. Arrange pineapple slices decoratively atop.
Sprinkle with toasted coconut. Garnish with mint. Now
PRODIGY(R) interactive personal service 12/05/92 8:35 AM
make a pig of yourself and eat the whole thing!!!
-----
12/04/92 18:05 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:35 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 6:19 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Key Largo Cake
Categories: Cakes, Alcohol
Servings: 16
---------------------------CAKE---------------------------
3 oz Mixed fruit jello
1 1/3 c Sugar
2 c Flour
1/2 ts Salt
1 ts Baking powder
1/2 ts Baking soda
5 Eggs
1 1/4 c Cooking oil
3/4 c Key Largo liqueur *
---------------------------GLAZE---------------------------
1/2 c Powdered sugar
1/2 c Key Largo Liqueur *
--------------------------TOPPING--------------------------
12 oz Cool Whip
1 cn Mixed tropical fruit, drain
* any tropical flavored liqueur
*******************************************************
****************** Remove 1 Tbls of jello powder and
set aside. Mix sugar, jello powder, flour, salt,
baking powder, and baking soda. Add oil, eggs, and
liqueur. Beat 3-4 minutes. Grease and flour a 9 x 13
pan. Bake at 350^F for 25 - 30 minutes. Cool and poke
holes in cake. Mix powdered sugar and liqueur. Pour
evenly over cake. Refrigerate. Cover with Whipped
topping . Garnish with a can of mixed tropical fruit,
well drained.
-----
12/04/92 18:06 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:36 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 6:22 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Tropical Cheese Bars
Categories: Bar cookies, Alcohol, Nuts, Cheesecakes
Servings: 24
---------------------------CRUST---------------------------
3/4 c Margarine
3/4 c Brown sugar
3 c Flour
1 c Almonds, finely chopped
1/4 c Coconut Rum
-----------------------CHEESE LAYER-----------------------
24 oz Cream cheese, soft
1/2 c Sugar
3 Eggs
1/4 c Coconut Rum
2 cn Crushed pineapple, drain LGE
1 c Coconut
1 c Almonds, chopped
Cream margarine, sugar and coconut rum, beat in flour
until blended. Stir in nuts. Pat into 10 x 15 pan.
Bake at 350^F for 10 minutes. Cool. CHEESE LAYER: Beat
cheese, sugar, eggs and coconut rum until creamy. Stir
in pineapple. Pour on baked crust. Mix nuts and
coconut. Sprinkle over all. Bake at 350^F for 20
minutes. Cool. Cut into bars.
-----
12/04/92 18:07 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:36 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 6:22 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Chocolate Raspberry Cake
Categories: Box cakes, Alcohol, Chocolate
Servings: 10
1 pk chocolate cake mix *
12 oz semisweet chocolate chips
1/4 c Chambord
1/2 c seedless raspberry jam
8 oz sour cream
2 tb chopped pecans, toasted
* butter recipe chocolate cake with pudding
*******************************************************
****************** Prepare cake mix according to
package directions; stir in 1/2 chocolate chips. Spoon
batter into 2 greased and floured 9 inch round cake
pans. Bake at 350~F for 25-30 minutes. Cool in pans on
wire rack 10 minutes. Remove from pans and cool
completely. Brush tops of layers with Chambord. Place
on cake layer on a plate; spread with jam and top with
second layer. Melt remaining chocolate chips over low
heat, stirring often. Remove from heat, gradually stir
in sour cream. Spread on top and sides of cake,
sprinkle top with toasted pecans Chill at least 2
hours.
-----
12/04/92 18:07 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:36 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 6:22 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Liqueur Pound Cake
Categories: Cakes, Alcohol
Servings: 10
1 1/2 c butter
1 lb confectioners sugar, sifted
6 eggs
1 ts vanilla
2 3/4 c cake flour
-----------------------LIQUEUR SYRUP-----------------------
2 c sugar
1/3 c light corn syrup
3/4 c water
1 1/4 c liqueur of choice
Cream butter until light and creamy, add powdered
sugar and cream together well. Add eggs, one at a
time, beating well after each. Beat in vanilla. Add
flour and mix well. Spoon batter into greased and
floured small loaf pans. Bake at 300~F for 50 minutes.
Poke holes in the cakes with wooden pick. Pour syrup
over cakes. Cool completely, then remove from pans,
wrap well and store up to 2 weeks, or you can
refrigerate for 1 month, freeze for 6 months. If you
us the mini loaf pans that are disposable aluminum,
you can just leave the cakes in the pans for gift
giving and wrap the entire pan in plastic wrap, etc.
SYRUP: Over medium-high heat place all of the above in
a saucepan, stir slowly until it comes to a simmer.
Heat without stirring until it comes to a boil. Cover
and boil until sugar is dissolved and liquid is clear,
about 1 minute. Remove from heat and let cool
slightly. Stir in 1 1/4 cup rum, almond, hazelnut,
orange, raspberry, cherry liqueur of choice.
-----
12/04/92 18:09 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:36 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:48 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Black Forest Trifle Dessert
Categories: Desserts, Box cakes, Chocolate, Alcohol
Servings: 10
1/2 pk Devil's food cake mix
1/2 c Rum
21 oz Can cherry pie filling
---------------------CHOCOLATE CUSTARD---------------------
2/3 c Sugar
1/4 c Cocoa
1/8 ts Salt
3 Eggs, beaten
2 c Milk
1 Toppings
1 c Whipping cream
2 tb Powdered sugar
1/4 c Sliced almonds, toasted
Prepare cake mix according to package directions; cut
into 1/2 inch slices. Line bottom of 2 quart bowl of
trifle dish with half of cake slices; sprinkle with
2-4 tbsp. rum. Spoon half of cherry pie filling over
cake; top with half of choclate pudding. Repeat
procedure with remaining cake, rum, pie filling and
custard. Cover and chill. Beat whipping cream until
foamy; gradually add powdered sugar, beating until
soft peaks form. Spread over custard; garnish with
almonds. CHOCOLATE CUSTARD: Combine first 3
ingredients in top of double boiler. Combine eggs and
milk, gradually stir into dry mixture. Bring water in
double boiler to a boil, reduce heat to low and cook
custard, stirring constantly until thick. Cool.
Dessert yields 6-8 servings.
-----
12/04/92 20:05 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:37 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:48 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Grasshopper Cheese Cake
Categories: Cheesecakes, Alcohol, Chocolate
Servings: 8
1 9-in springform pan
---------------CHOCOLATE COOKIE CRUMB CRUST---------------
1 1/2 c Chocolate cookie crumbs
1/4 c Melted butter
1/4 ts Cinnamon
----------------------CHEESE FILLING----------------------
1 lb Cream cheese
-at room temperature
1 c Sugar
1/3 c Green creme de menthe
3 tb Creme de cacao
2 tb Flour
1/2 ts Salt
6 Eggs; separated
1 c Sour cream
2 oz Semisweet chocolate
- grated to garnish
- the top of the cake
CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie
crumbs with melted butter and cinnamon. Toss and mix
well. Press into the bottom and partially up the sides
of the springform pan. Refrigerate and, while making
the filling, preheat the oven to 325F.
CHEESE FILLING: Put the cream cheese in a mixing bowl
and beat until light and soft. Add 3/4 cup of the
sugar and mix well. Stir in the creme de menthe and
the creme de cacao, flour and salt. Beat until the
mixture is blended well. Add the egg yolks and sour
cream, and beat until the batter is smooth and
blended. Combine the egg whites and 1/4 cup remaining
sugar and beat until the whites stand in soft peaks.
Fold the beaten whites into the cream-cheese mixture.
Pour the batter into the crust and bake for about 1
hour, or until the cake has puffed and trembles just
slightly when shaken. A wooden skewer inserted in the
PRODIGY(R) interactive personal service 12/05/92 8:37 AM
cake should come out almost clean, with just a trace
of batter or moist crumbs on it. Don't overbake; it
will settle and firm somewhat as it cools. Don't worry
if the cake cracks as it bakes. Remove and cool.
Refrigerate if standing more than 4 hours. Garnish the
top with grated chocolate.
-----
12/04/92 20:06 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:37 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:55 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Daiquiri Cheesecake
Categories: Cheesecakes, Alcohol
Servings: 12
---------------------------CRUST---------------------------
1 1/2 pk Graham crackers, crushed
6 Butter, melted
1/3 c Sugar
--------------------------FILLING--------------------------
24 oz Cream cheese, softened
5 Jumbo eggs, separated
2/3 c Sugar
2 Env. knox gelatin
1/2 c Light rum
2/3 c Fresh lime juice
1 1/2 ts Fresh grated lime peel
1 1/2 ts Fresh grated lemon peel
1 pt Whipping cream
1/2 c Powdered sugar
Mix crust ingredients and pat into bottom of
springform pan. Bake at 350~F for 10 minutes. Soften
gelatin in small saucepan with 3/4 cup water. Stir egg
yolks into sugar. Add to gelatin mixture with lime
juice, rum and rinds and cook over med. heat. stirring
constantly until mixture thickens and bubbles. Cool.
Beat cheese in large bowl until light and fluffy.
Slowly add gelatin mixture and blend well. Beat egg
whites until soft peaks form. Add powdered sugar and
continue beating until stiff peaks form. Fold into
cheese mixture. Whip cream and fold into cheese
mixture. Pour into crust and refrigerated several
hours or overnight.
-----
12/04/92 20:07 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:37 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:55 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Strawberry Daiquiri Pie
Categories: Pies, Alcohol
Servings: 8
1 9" graham cracker crust
- OR baked pastry shell
8 oz Cream cheese, softened
14 oz Sweetened condensed milk
2 tb Light rum
2/3 c Strawberry daiquiri mix,
- frozen, thawed
Red food coloring, opt
1 c Whipping cream, whipped
In large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until
smooth. Stir in daiquiri mix, rum, and food coloring.
Fold in whipped cream. Pour into prepared crsut. Chill
or freeze 4 hours or until firm. Garnish as desired.
Refrigerate or freeze leftovers. Lime Daiquiri Pie:
Omit strawberry daiquiri mix and red food coloring.
Add 1/4 cup ReaLime Lime juice from concentrate and a
few drops green food coloring if desired. Proceed as
above.
-----
12/04/92 20:07 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:37 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:55 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Twinkie Pie
Categories: Pies, Desserts, Chocolate
Servings: 8
Butter
9 Twinkies
3 Eggs; large, seperated
1 Dash of Cream of tartar
1/2 c Sugar
1/2 ts Vanilla extract
6 oz Chocolate chips; semisweet
1 c Pecans; chopped
1 c Heavy cream; whipped
Grease pyrex square or rectangular casserole with
butter. Cut 8 Twinkies in thirds, LENGTHWISE, and put
one layer on the bottom of the casserole. Beat egg
whites, with the cream of tartar and sugar, adding
vanilla. Melt chocolate chips in the top of a double
boiler. Add egg yolks to chocolate, slowly,
continuing to stir over boiling water. Fold chocolate
into egg whites. Spread over Twinkies, then sprinkle
with about half of the nuts. Layer on more twinkies,
more chocolate, more nuts. Continue layering. Top
with whipped cream and a single whole Twinkie. Chill
and serve.
-----
12/04/92 20:08 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:38 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:55 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Dr. Pepper Cherry Marshmallow Cake
Categories: Cakes, Fruits
Servings: 16
2 cn Dark sweet cherries, pitted,
- drained, reserving syrup
-----------------------JELLO MIXTURE-----------------------
3/4 c Reserved cherry syrup
1/4 c Dr. Pepper
1 pk Cherry Jello, 3oz size
1/8 ts Almond extract
----------------------BATTER MIXTURE----------------------
1 pk Yellow cake mix
1 pk Cherry Jello, 3oz size
1/2 c Vegetable oil
3/4 c Dr. Pepper
4 Eggs
2 c Minature marshmallows
Arrange cherries evenly on bottom of a greased 9 x 13
pan. Preheat oven to 350~F. In a small saucepan,
combine the cherry syrup, 1 package of cherry jello
and 1/4 cup Dr. Pepper; gently heat until jello is
dissolved. Add almond extract and cool slightly. In a
large mixing bowl, combine yellow cake mix, 1 pack
cherry jello, oil, eggs and 3/4 cup Dr. Pepper. Beat
on high for 3-4 minutes. Pour cooled jello mixture
over cherries in pan. Sprinkle evenly with the
minature marshmallows and then carefully and evenly
spoon the batter mix over the marshmallows. Bake for
40-45 minutes. Cool on rack for 45 minutes. Chill 3-4
hours. This is a self icing cake!!!
-----
12/04/92 20:08 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:38 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:58 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Gumdrop Bread
Categories: Breads, Desserts, Breakfast
Servings: 12
2 1/2 c Flour
1 1/4 c Buttermilk
1/2 c Sugar
1/2 c Packed brown sugar
1/4 c Shortening
2 Eggs
3 ts Baking powder
1 ts Salt
1 ts Vanilla
1/2 ts Baking soda
1 c Small gumdrops cut into 1/2
1/2 c Chopped nuts
Beat all ingredients except gumdrops and nut in a
large mixer bowl on low speed for 15 seconds. Beat on
medium speed, scraping bowl constantly, 30 seconds.
Stir in gumdrops and nuts. Pour into a 9 X 5 inch loaf
pan that has been greased on the bottom only. Bake at
350F for 60 to 65 minutes, or until a wooden pick
inserted in the center comes out clean. Loosen sides
of loaf from the pan. Remove bread from the pan and
cool completely on wire rack. For best results, wrap
and refrigerate at least 24 hours before slicing.
Refrigerate no longer than 1 week.
-----
12/04/92 20:09 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:38 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:58 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Sex in a Pan
Categories: Desserts, Chocolate, Nuts, Cheese
Servings: 15
-------------------------1ST LAYER-------------------------
1 1/2 c Flour
3/4 c Melted butter
1/2 c Walnuts, chopped
-------------------------2ND LAYER-------------------------
8 oz Cream cheese, softened
1 c Powdered sugar
1 c Cool Whip
1 ts Vanilla
-------------------------3RD LAYER-------------------------
2 1/2 c Milk
2 Vanilla pudding inst, large
-------------------------4TH LAYER-------------------------
2 1/2 c Milk
2 Chocolate inst pudding, larg
-------------------------5TH LAYER-------------------------
Cool Whip
1ST LAYER: Mix all together and press into a 9 x 13
pan. Bake at 350^F for 15 minutes.
2ND LATER: Mix together and spread over cooled crust.
REMAINING LAYERS: Prepare and layer in order given.
Top with the Cool Whip and grated some chocolate over
all. Keep refrigerated.
-----
12/04/92 20:09 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:39 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:58 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: The Next Best Thing To Robert Redford
Categories: Desserts, Nuts, Chocolate
Servings: 16
1 c Flour
1/2 c Margarine
1 c Pecans; finely chopped
1 pk (8 oz) cream cheese;softened
1 c Sugar
1 pk Cool whip (9 oz size);thawed
1 pk Instant vanilla pudding (lg)
1 pk Instant chocolate pudding (l
3 c Milk; cold
Grated Chocolate candy bar
Prepare bottom crust by mixing together flour,
margarine and pecans until crumblike. Press mixture
into greased 13x9" baking pan. Bake at 350~F for 15 to
20 minutes until lightly golden. Cool. Beat cream
cheese with sugar until smooth. Fold in half of Cool
Whip. Spread mixture over cooled crust. Combine
vanilla and chocolate pudding mixes. Beat in milk
until smooth and thickened. Spread over cream cheese
layer. Spread remaining Cool Whip over top. Sprinkle
with grated chocolate. Cover and refrigerate overnight.
-----
12/04/92 20:11 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:39 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:58 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Snicker's Dessert
Categories: Desserts, Chocolate, Nuts
Servings: 12
------------------------FIRST LAYER------------------------
1 c Milk chocolate chips
1/4 c Butterscotch chips
-----------------------SECOND LAYER-----------------------
1 c Sugar
1/4 c Milk
1/4 c Margarine
1/4 c Peanut butter
1 c Marshmallow cream
1 ts Vanilla
2 c Peanuts
------------------------THIRD LAYER------------------------
40 Caramels
2 tb Water
-----------------------FOURTH LAYER-----------------------
1 c Milk chocolate chips
1/4 c Butterscotch chips
1/4 c Peanut butter
Melt ingredients for first layer and spread in a 13x9
pan. Freeze until firm. Boil the sugar, milk and
margarine 5 min. Add the peanut butter, marshmallow
cream and vanilla. Pour over the 1st layer and
sprinkle with peanuts. Cool. Melt the caramels with
the water and pour over the peanuts as the 3rd layer.
Melt the chips and peanut butter. Pour over the 3rd
layer. Keep refrigerated. Cut into squares.
-----
12/04/92 20:11 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:39 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:58 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Toll House Layercake
Categories: Cakes, Desserts, Chocolate
Servings: 1
---------------------------CAKE---------------------------
1 c Butter, softened
1 c Brown sugar, firmly packed
2/3 c Sugar
2 ts Vanilla
1/2 ts Salt
4 Eggs
2 c Flour, all-purpose
1 pk Chocolate chips, "Little
-Bits" semi-sweet,
-divided 12oz pack
-------------------------FROSTING-------------------------
3/4 c Butter, softened
1 1/2 c Sifted confectioners' sugar
2 ts Vanilla
Cake: Preheat oven to 350~F. Grease 15 1/2 x 10 1/2 x
1" baking pan. Line with waxed paper. In bowl, cream
butter, brown sugar, sugar, vanilla and salt. Add
eggs, one at a time, beating well after each addition.
Gradually add flour. Stir in 1 cup chocolate bits.
Spread in prepared pan. bake 20-25 minutes. Cool
completely. Loosen sides of cake. Invert onto floured
cloth. Peel off waxed paper. Cut cake crosswise into 4
3-3/4x10" sections. Spread 3 slightly rounded
tablespoons frosting on one layer. Top with second
layer. Repeat layers. Frost with remaining frosting.
Frosting: Melt over hot (not boiling) water, 1 cup
semi-sweet chocolate bits, stir until smooth. Set
aside. In bowl, cream butter and confectioners' sugar.
Add melted chocolate and vanilla; blend until smooth.
Makes 1-10" cake
-----
12/04/92 20:13 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:40 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:59 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: O'Henry Bars II
Categories: Bar cookies
Servings: 16
5 c Special K cereal
1 c Corn Syrup
1 c Sugar
pinch of salt
1 c Peanuts (optional)
1 c Chunky Peanut Butter
12 oz Chocolate Chips
Can use rice krispies instead of special K.
If you choose not to use peanuts. increase cereal to 6
cups.
*******************************************************
***************** Heat sugar, corn syrup & salt until
it boils. Add peanut butter and stir til it boils.
Pour in Special K & nuts; mix til coated. Spread in a
buttered 9 x 13 pan and press. Cool. Melt Chocolate
chips over double boiler & spread on cooled peanut
butter mixture. Cut into bars when cool.
-----
12/04/92 20:13 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:40 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:59 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Vacuum Cleaner Bars
Categories: Bar cookies, Box cakes, Nuts
Servings: 24
1/2 c margarine, melted
1 pk yellow cake mix *
3 eggs
8 oz package cream cheese, soft
1 lb powdered sugar
1/2 c flaked coconut
1/2 c chopped walnuts or pecans
* Use plain cake mix without pudding added.
*******************************************************
****************** Combine margarine, cake mix and one
egg. Stir together until dry ingredients are
moistened. Pat mixture into bottom of well-greased
15x10 inch jellyroll pan. Bake for 10 minutes at
325~F. Beat remaining two eggs lightly then beat in
cream cheese and powdered sugar. Stir in coconut and
nuts. Pour over mixture in jellyroll pan. Bake at
325~F for 45 to 50 minutes or unti golden brown. Cool
to room temperature before cutting into squares.
-----
12/04/92 20:14 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:40 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:59 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Lethal Layers
Categories: Bar cookies, Chocolate, Nuts
Servings: 32
1/2 c unsalted butter
1/2 c dark brown sugar
1 c all-purpose flour
1 c pecan halves
2 eggs
1 c firmly packed dark brown sug
1 ts vanilla extract
1/2 ts salt
1 ts baking powder
additional flour (see direct
1 c chocolate chips
In a food processor, combine first 3 ingredients with
metal blade until crumbly. This can also be done with
2 pastry knives or a pastry cutter. Pat this crust
into a buttered 9-by-13-inch pan. Bake at 375~F for 10
minutes. Cool. When crust is cool, spread pecans
evenly over surface. Beat eggs with brown sugar until
thick. Add vanilla. Put salt and baking powder in
bottom of 1/4 cup measure; fill rest of measure with
flour. Stir into egg mixture. Bake at 375~F for 20
minutes or until center is baked. Cool, then cut into
32 pieces.
-----
12/04/92 20:15 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:40 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:59 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Baby Ruth Layer Cake
Categories: Cakes, Nuts
Servings: 10
-------------------------CAKE MIX-------------------------
8 Baby Ruth bars, 1.9oz, cutup
4 tb Peanut butter, chunky
6 tb Evaporated milk
2 c Flour, unsifted
1 ts Baking soda
1/2 ts Baking powder
1/2 c Butter, softened
1 1/4 c Sugar
2 Eggs
1/2 ts Vanilla
1 c Buttermilk
---------------------FILLING & TOPPING---------------------
6 Baby Ruth Bars, 1.9oz, cutup
2 Egg yolks
1 c Evaporated milk
1 c Sugar
1/2 c Butter
1 c Coconut, flaked
8 tb Peanuts, coarsely chopped
----------------------WHIPPED TOPPING----------------------
1 c Heavy cream
1 Egg white, stiffly beaten
2 1/2 tb Powdered sugar, sifted
3/4 ts Vanilla
Combine 8 cut-up Baby Ruth's, peanut butter and 6 Tb
evaporated milk in top of a double boiler; heat and
stir until melted and blended. Cool. Combine flour,
baking soda, and baking powder in a bowl; mix well.
Cream butter and sugar thoroughly; add well beaten
eggs and beat until light and fluffy. Blend in the
cooled candy bar mix and 1/2 ts vanilla. Add dry
ingredients alternately with the buttermilk, blending
on low speed after each addition, only until blended.
Pour into 2 buttered and floured 9" round layer pans
PRODIGY(R) interactive personal service 12/05/92 8:40 AM
and bake in preheated 350~F oven for about 30 minutes.
Cool in pans on rack for 10 minutes. Turn out and
finish cooling on rack.
Baby Ruth Filling & Topping: Melt candy bars in top
of double boiler. Combine egg yolks, evaporated milk,
sugar and butter in a saucepan; cook and stir until
thickened, over medium heat, about 10 minutes. Remove
from heat and blend in melted candy bars, coconut and
peanuts. Cool, then beat vigorously with wooden spoon.
Whipped Topping: Whip heavy cream stiff; fold in
stiffly beaten egg white, powdered sugar and vanilla.
Assembly: Spread cooled filling between layers and on
top of cake. Spread whipped topping on the sides of
the cake. Cut carefully with a sharp knife.
-----
12/04/92 20:15 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:41 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:59 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: White Chocolate Chip Cookies with Macadamia Nu
Categories: Cookies, Chocolate, Nuts
Servings: 8
1/2 c unsalted butter softened
1/3 c sugar
1/3 c brown sugar firm packed
1 egg
1 ts vanilla
1 c all purpose flour
1/2 ts baking soda
1/4 ts salt
6 1/2 oz white chocolate, chopped
3/4 c macadamia nuts, halved
BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY,
STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1
MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST
COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE
CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO
LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART.
BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN
AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3
MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY. STORE
IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE
COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)
-----
12/04/92 20:16 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 8:41 AM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 8:59 PM
TO: ALL
FROM: PATTI ANDERSON (VDRJ67A)
SUBJECT: R-MM HOLIDAY YUMS MA
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Baby Ruth Cookies
Categories: Cookies
Servings: 1
1/2 c Butter, softened
3/4 c Peanut butter, smooth
1 1/2 c Sugar
2 Eggs, beaten
1 1/4 ts Vanilla
3 c Flour, sifted
1 ts Baking powder
1/2 ts Salt
2/3 c Milk
5 Baby Ruth bars, 1.9oz, cutup
Cream butter, peanut butter and sugar until light and
fluffy; beat in beaten eggs ad mix well; add vanilla.
Sift dry ingredients together and add alternately with
the milk. Stir in the cut-up Baby Ruth pieces. Drop
from teaspoon on buttered cookie sheets. Bake in
preheated 375~F oven until golden brown, about 12-15
minutes.
-----
12/04/92 20:17 Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service 12/05/92 7:42 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/05 11:59 AM
TO: JOYCE BURTON (PDPP83A)
FROM: C MINEAH (HCPM52C)
SUBJECT: R-MM APPLE BETTY
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: APPLE BROWN BETTY with RUM WHIPPED CREAM
Categories: Desserts Holidays
Servings: 6
1 x -Dottie Cross TMPJ72B
1 x -MAIN INGREDIENTS:
1 c all-purpose flour
1/4 t salt
1/2 t ground cinnamon
1/4 t ground nutmeg
3/4 c sugar
8 T (1 stick) unsalted butter,
1 x -chilled, cut into 1/2" piec
4 ea slices firm-textured bread;
1 x -crusts removed
1 c raisins
3 ea Granny Smith apples; peeled,
1 x -cored, and cut into 1/2-inc
1 x -pieces (about 1-1/2 pounds)
1 x -RUM WHIPPED CREAM:
1 c heavy cream
2 T sugar
2 T dark rum
To make the apple brown betty: Preheat the oven to 350
degrees. Butter a 9-inch-square baking dish.
Sift the flour, salt, cinnamon, nutmeg, and sugar into
a bowl. Cut the butter into small pieces; cut it into
the flour mixture, using a pastry blender, until the
mixture resembles coarse crumbs.
Cut the bread into 1-inch-square pieces. Soak the
raisins in boiling water to cover for about 5 minutes,
until plump, the drain them. Combine the bread,
raisins, and sliced apples in a bowl. Sprinkle the
bottom of the prepared baking dish with 3/4 cup of the
flour mixture, add the apple mixture, and top with the
remaining flour mixture. Bake, uncovered, in the
preheated oven until the top of the brown betty is
crisp and golden and the apples are tender, 35 to 45
minutes. To make the rum whipped cream: In a chilled
medium bowl, beat the cream and sugar until stiff.
Beat in the rum. Serve the betty warm, with the rum
PRODIGY(R) interactive personal service 12/05/92 7:42 PM
whipped cream. Serves 6. Sorce: "An Edible Christmas"
(A Treasury of Recipes for the Holiday) by Irena
Chalmers. Reformatted by: CYGNUS, HCPM52C
-----
Malama Kau Pono, CYGNUS in Boulder, CO <12/05 06:16 am MST>
PRODIGY(R) interactive personal service 12/10/92 3:58 PM
FOOD AND WINE CLUB
TOPIC: BREADS AND PIZZA
TIME: 12/08 10:11 PM
TO: MARSHA BRYAN (WSPV19B)
FROM: DIANA LEWIS (VGWN37A)
SUBJECT: C'MAS BREAD RECIPES
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: Applesauce cake in Jars
Categories: Desserts Fruit Canned
Servings: 1
1 x ELLIE COLLIN CMKD93F
2/3 c SHORTENING
2 2/3 c GRANULATED SUGAR
4 ea Large EGGS
2 c APPLESAUCE
2/3 c WATER
3 1/3 c ALL-PURPOSE FLOUR, sifted
1/2 t BAKING POWDER
2 t BAKING SODA
1 1/2 t SALT
1 t GROUND CINNAMON
2 t GROUND CLOVES
2/3 c NUTS; chopped,optional
Sterilize 8 (12 oz Ball Quilted Crystal -
#14400-81400) canning jars, lids and rings by boiling
for 10 minutes. Remove the jars and allow to air-dry
and cool. Leave the lids and rings in the hot water
until ready to use. Once the jars are cool enough to
handle, grease them (use a pastry brush) with
shortening (DO NOT use Pam or Baker's Secret); set
aside. Cream together the shortening and sugar. Beat
in the eggs, one at a time, until the mixture is
light and fluffy. Add the applesauce and water; set
aside. In another bowl, sift together the flour,
baking powder, baking soda, salt, cinnamon and
cloves. Blend dry ingredients into the applesauce
mixture. Fold in the nuts. Pour batter into the jars,
filling them about 1/2 full. Place jars onto a cookie
sheet or they'll fall over. Bake in a preheated
325-degree oven for 35-40 minutes or until a pick
inserted deep into the center of each cake comes out
clean. Remove jars from the oven, one-at-a-time (use
HEAVY-DUTY MITTS, the jars ARE HOT!); place a lid,
then a ring on top and screw down tightly.
Place jars onto your counter top to cool. You'll know
when the jars have sealed, you'll hear a "plinking"
sound. If you missed the sound, test them by pressing
PRODIGY(R) interactive personal service 12/10/92 3:58 PM
down on the lids once the jars have cooled--they
shouldn't move at all.
Store jars in a cool, dry place. They should keep for
about a year. I've only been able to keep them for a
few weeks, they don't last that long around here.
They're wonderful for last minute gifts, especially
for single friends.
-----
Diana (:>)
51st state
BUZZY BUZZ
12/08 18:51PST
PRODIGY(R) interactive personal service 12/10/92 3:58 PM
FOOD AND WINE CLUB
TOPIC: BREADS AND PIZZA
TIME: 12/08 10:12 PM
TO: MARSHA BRYAN (WSPV19B)
FROM: DIANA LEWIS (VGWN37A)
SUBJECT: C'MAS BREAD RECIPES
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: PUMPKIN SPICE CAKE IN JARS
Categories: Dessert Fruit Canned
Servings: 1
1 x ELLIE COLLIN (CMKD93F)
1 c SEEDLESS RAISINS
1 c WALNUTS
2 c ALL-PURPOSE FLOUR
2 t BAKING SODA
1/4 t BAKING POWDER
1/2 t SALT
2 t GROUND CLOVES
2 t GROUND CINNAMON
1 t GROUND GINGER
4 ea EGGS
2 c GRANULATED SUGAR
1 c SALAD OIL
16 oz Canned PUMPKIN
Preheat oven to 325-degrees.
Sterilize 8 (1 pint, straight-sided) Kerr or Ball
Quilted Crystal (12 oz, straight-sided, Ball
#14400-81400) canning jars, lids and rings by in
boiling water for 10 minutes. Remove the jars from
the water and allow to air-dry. Leave the lids and
rings in the hot water until ready to use. Once cool,
brush (use a pastry brush) the inside of jars with
shortening (DO NOT use Pam or Baker's Secret); set
aside. Coarsely chop the nuts and raisins; set aside.
Sift together the flour, baking powder, baking soda,
salt cloves, cinnamon and ginger in a large bowl. Add
raisins and walnuts; toss lightly to combine.
In another large bowl, beat eggs at high speed until
thick and yellow (2-3 minutes). Gradually beat in the
sugar until thick and light. At low speed, beat in
the oil and pumpkin; blend thoroughly. Gradually stir
in the flour mixture until well blended.
Divide batter among the 8 canning jars (should be
slightly less than 1/2 full). Wipe the sides of the
jar off (inside/outside) in case you slop or it'll
burn. Place jars on a cookie sheet or they'll tip
over. Bake in preheated 325-degree oven for 35-40
PRODIGY(R) interactive personal service 12/10/92 3:58 PM
minutes or until a toothpick inserted deep into the
center of the cakes comes out clean.
When cakes test done, remove the jars, one-by-one,
place a lid, then a ring onto each jar, screw down
tightly. USE HEAVY-DUTY MITTS! The jars are H O T !
Place jars onto your counter to cool. You'll be able
to tell if they've sealed--you'll hear a "plinking"
sound. If you miss the sound, test each jar by
pushing on the lids once the jars are cool, they
shouldn't move at all. These will keep in a cool,
dark place for about 1 year. I'm not sure, they don't
last that long around here!
-----
Diana (:>)
51st state
BUZZY BUZZ
12/08 18:53PST
PRODIGY(R) interactive personal service 12/10/92 3:58 PM
FOOD AND WINE CLUB
TOPIC: BREADS AND PIZZA
TIME: 12/08 10:12 PM
TO: MARSHA BRYAN (WSPV19B)
FROM: DIANA LEWIS (VGWN37A)
SUBJECT: C'MAS BREAD RECIPES
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: APPLE CAKE IN A JAR
Categories: Desserts Fruits Cakes Canned
Servings: 1
1 x GWEN HUBBARD CMGD13A
2/3 c SHORTNING
1 1/2 t SALT
2 2/3 c SUGAR
3 c FLOUR
4 ea EGGS
2/3 c WATER
1 t CINNAMON
3 c APPLES;grated
2 t BAKING SODA
2/3 c RAISINS
1/2 t BAKING POWDER
2/3 c CHOPPED NUTS
MIX THE INGREDIENTS TOGETHER IN THE ORDER GIVEN.
STERILIZE 7 TO 9 WIDE MOUTH PINT JARS AND LIDS.
GREASE THEM WITH SHORTNING. FILL THE JARS HALF FULL
AND BAKE ON THE MIDDLE WIRE WIRE RACK IN THE OVEN.
BAKE FOR 45 MINUTES AT 325 DEGREES.
AS SOON AS THE CAKE IS DONE, REMOVE THE BOTTLES FROM
THE OVEN ONE AT A TIME. WIPE THE RIM OF THE BOTTLE
CLEAN WITH CLOTH ANDPUT ON THE HOT STERILIZED LIDS.
SCREW DOWN THE BANDS AND LET COOL.
IMPORTANT-- DO NOT USE SMALL MOUTH JARS. DO NOT ADD
ANY OTHER INGREDIENTS. AS THE CAKE COOLS IN THE
SEALED JAR, IT WILL PULL AWAY FROM THE SIDES OF THE
JAR AND COME OUT EASILY WHEN READY TO SERVE. SLICE
AND SERVE WITH LEMON SAUCE. LEMON SAUCE
2 TBLS. CORNSTARCH 2 TBLS. BUTTER
1/2 CUP SUGAR 4 1/2 TSP. FINELY
GRATED LEMON RIND
PINCH OF SALT 2 TBLS LEMON JUICE
1 CUP BOILING WATER
IN A PAN, THOROUGHLY STIR TOGETHER THE CORN STARCH,
SUGAR, AND SALT. GRADUALLY STIR IN THE BOILING WATER,
STIRRING CONSTANTLY TO KEEP IT SMOOTH. CONTINUE
STIRRING AND COOK OVER MODERATE HEAT UNTIL BOILING.
BOIL GENTLY FOR ABOUT 20 MINUTES. REMOVE FROM HEAT,
PRODIGY(R) interactive personal service 12/10/92 3:58 PM
ADD BUTTER, LEMON RIND AND JUICE. STIR THOROUGHLY.
SERVE HOT OVER APPLE CAKE IN A JAR.
MAKES ABOUT 1 1/4 CUPS. THIS SAUCE IS THICKER AND
MORE TART THAN THE USUAL LEMON SAUCE.
-----
Diana (:>)51st stateBUZZY BUZZ12/08 18:54PST
PRODIGY(R) interactive personal service 12/10/92 3:59 PM
FOOD AND WINE CLUB
TOPIC: BREADS AND PIZZA
TIME: 12/08 10:12 PM
TO: MARSHA BRYAN (WSPV19B)
FROM: DIANA LEWIS (VGWN37A)
SUBJECT: C'MAS BREAD RECIPES
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: Brownie cakes in a jar
Categories: Dessert can
Servings: 1
1 x ELLIE COLLIN (CMKD93F)
2 ea CANNING JARS, wide mouth
1 c ALL-PURPOSE FLOUR
1 c SUGAR
1/2 t BAKING SODA
1/4 t GROUND CINNAMON (optional)
1/3 c BUTTER;or MARGARINE
1/4 c WATER
3 T UNSWEETENED COCOA POWDER
1/4 c BUTTERMILK
1 ea EGG; beaten
1/2 t VANILLA EXTRACT
1/4 c WALNUTS; finely chopped
Here's one you can start out with, it makes 2 jars.
Every recipe technique is the same, just different
ingredients.. Sterilize, two 1-pint straight-sided
wide-mouth canning jars (specifically made for canning
jams and jellies) lids and rings by boiling for 10
minutes (keep the lids and rings in the hot water
until ready to use); set aside. In a small bowl stir
together flour, sugar, baking soda and cinnamon, if
desired. Set aside. In a medium saucepan combine
butter or margarine, water and cocoa powder; heat and
stir until butter or margarine is melted and mixture
is well blended. Remove from heat; stir in flour
mixture. Add buttermilk, egg and vanilla; beat by
hand until smooth. Stir in nuts. Pour mixture into
the prepared canning jars; place jars onto a cookie
sheet. Preheat oven to 325-degrees.
Bake for 35-40 minutes or until a pick inserted deep
into each cake comes out clean.
Remove cakes from the oven, one at a time. Place a lid,
then a ring onto the jars and screw down tightly. USE
HEAVY-DUTY MITTS, the jars ARE HOT!!
Place jars onto your counter to cool. You'll hear a
"plinking" sound. If you miss the sound, wait until the
cakes are cool and press on the lids, they shouldn't
PRODIGY(R) interactive personal service 12/10/92 3:59 PM
move at all, that means they've sealed.
Store cakes in a cool, dark place. They should last up
to a year--I don't know, they've never lasted that
long around here!
If you'd like to decorate them, place a wad of cotton
in the center of each lid, then place a piece of
decorative cloth, about 3-inches larger in
circumference than the lid, (cut with pinking shears)
on top of the cotton. Screw the ring back on (by this
time the rings can be removed as the lids should be
sealed). Use your imagination when decorating--a hot
glue gun works wonders (dried flowers, ribbon, etc).
These make WONDERFUL Christmas gifts. Ellie
-----
Diana (:>)
51st state
BUZZY BUZZ12/08 18:55PST
PRODIGY(R) interactive personal service 12/10/92 3:59 PM
FOOD AND WINE CLUB
TOPIC: BREADS AND PIZZA
TIME: 12/08 10:12 PM
TO: MARSHA BRYAN (WSPV19B)
FROM: DIANA LEWIS (VGWN37A)
SUBJECT: C'MAS BREAD RECIPES
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: Gingerbread baked in jars
Categories: Dessert Canned
Servings: 1
1 x ELLIE COLLIN CMKD93F
2 1/4 c ALL-PURPOSE FLOUR
3/4 c SUGAR
1 t BAKING SODA
1/2 t BAKING POWDER
1/4 t SALT
2 t GROUND GINGER
1 t GROUND CINNAMON
1/2 t GROUND CLOVES
1 c MARGARINE; softened
3/4 c WATER;hot
1/2 c MOLASSES
Preheat oven to 350-degrees (pan method) or
325-degrees for jars.
Grease (use shortening) a 9 x 9 x 2-inch baking pan
or 5 (12 oz) Kerr Quilted Crystal Jelly Jars
(#14400-80400)-- they MUST have straight sides, no
buldges in the jars. Also, the jars will have to be
sterlized first--boil them for 10 minutes, leave the
lids and rings in the water until you're ready to use
them; remove the jars and allow them to air-dry and
cool before greasing. Use a pastry brush to grease
the jars. DO NOT use Pam or Baker's Secret! In a
large bowl, combine flour, sugar, baking powder,
baking soda, salt, ginger, cinnamon and cloves. Stir
in margarine, water and molasses until well blended.
Pour into prepared pan or divide equally among the 5
jars. Place jars onto a cookie sheet or they'll tip
over. PAN METHOD-- Bake in preheated 350-degree oven
for 40-50 minutes or until cake tester inserted in
center comes out clean. Cool slightly on wire rack.
JAR METHOD--Bake in a preheated 325-degree oven for
35 to 40 minutes or until cake tester inserted deep
into the center of each jar comes out clean.
Have your lids ready (HOT). Take one jar at a time
from the oven (using heavy-duty mitts--the jars ARE
HOT!) and place a lid on, then the ring. Tightly
PRODIGY(R) interactive personal service 12/10/92 4:00 PM
screw on lids. Allow to cool on your counter top.
You'll know when the jars have sealed, you'll hear a
"plinking" sound. If you don't hear the sound wait
until the jars have cooled, then press down on the
jar lids, they shouldn't move at all. If you'd like
to decorate the jars, wait until they've cooled
completely. Remove the ring (the lids should have
sealed by now) and place a wad of cotton in the
center of each lid; place a piece of decorative cloth
(about 3 inches larger in circumference than the jar
lid, cut with pinking shears) over the cotton. Screw
the ring back on. If you'd like to decorate further,
use your hot glue gun, it's wonderful to glue on
dried flowers, ribbons--use your imagination! If you
like spicey and moist gingerbread, you'll love this
one.
-----
PRODIGY(R) interactive personal service 12/10/92 4:00 PM
FOOD AND WINE CLUB
TOPIC: BREADS AND PIZZA
TIME: 12/08 10:12 PM
TO: MARSHA BRYAN (WSPV19B)
FROM: DIANA LEWIS (VGWN37A)
SUBJECT: C'MAS BREAD RECIPES
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: Canned Cake hints
Categories: Desserts Canned
Servings: 1
1 x ELLIE COLLIN CMKD93F
I have a few more recipes but no time to upload them
right now, I'll do that later on this evening.
BTW, ANY cake can be baked in canning jars. I usually
try one jar first--you have to know how much volume
each recipe will give you. I usually fill ONE jar 1/2
full then bake it to see how high it rises. You don't
want the cake to come out of the top of the jar, only
to within 1/4 to 1/2 inch from the lip of the jar.
Once you've established how high the cake rises, you
can go from there. The first time around is a bit
tricky because you won't know how many jars you'll
need. MOST of the recipes I've tried I end up using
around 8. Sterilize as many jars as you think you'll
need and go from there. Also, the baking times will
vary--the moistness of each cake recipe will determine
the time. Again, MOST of the recipes I've tried bake
in 35-40 minutes. Start checking the cakes at 30
minutes and go from there. YES, the cakes DO slide
easily out of the jars IF you use the jars I listed.
They're Ball Quilted Crystal Canning Jars
(#14400-81400). They can be found at most grocery
stores (at least here in California) next to the
pectin and other canning supplies. Also, I've seen the
12 oz straight-sided (plain) jars (# ?) at Smart &
Final. The plain jars work fine too but they're not as
pretty and you have to make your own labels--the jars
I use come with decorative labels.
One IMPORTANT tip--get your jars NOW! Once summer's
over with they're very hard to find. Also, when you
can, ask for the jars back, they're NOT cheap. Most
folks don't mind returning them though, they usually
want refills! <G> Make sure your LIDS are new, the
rings don't have to be As the jars do seal, the cakes
are as moist as the day you put them into the
jars--sometimes MORESO. There will be a little
condensation on the lids and some in the jars so when
PRODIGY(R) interactive personal service 12/10/92 4:00 PM
you seal them it's trapped inside. Don't worry about
getting the water off of the lids before placing them
onto the jars, the added moisture doesn't hurt the
cakes in the slightest. I'm trying to address every
question that's been asked of me before, I HOPE I've
done that. If I've missed anything or if anyone has
any questions, don't hesitate to ask. These make
WONDERFUL Christmas gifts and you can start NOW!
Single friends really appreciate these because each
jar makes enough for one or two people.
-----
Diana (:>)
51st state
BUZZY BUZZ
12/08 18:58PST
PRODIGY(R) interactive personal service 12/10/92 4:01 PM
FOOD AND WINE CLUB
TOPIC: BREADS AND PIZZA
TIME: 12/10 10:44 AM
TO: MARSHA BRYAN (WSPV19B)
FROM: ELLIE COLLIN (CMKD93F)
SUBJECT: C'MAS BREAD RECIPES
Hi Marsha, here's another of my favorite quick breads...
ALOAH LOAF
----------
2 cups ALL-PURPOSE FLOUR
1/2 cup GRANULATED SUGAR
1-1/2 tsp BAKING POWDER
1/2 tsp BAKING SODA
1/4 tsp SALT
1 large EGG, beaten
1/2 cup MILK
1 can PINEAPPLE, crushed (8-1/4 ozs), undrained
1/4 cup BUTTER or MARGARINE, melted
3/4 cup MACADAMIA NUTS, chopped
3-1/2 ozs COCONUT, flaked and toasted
Grease a 9 x 5 x 3-inch loaf pan or two 7-1/2 x 3-1/2 x 2-
inch loaf pans; set aside.
In a large bowl stir together the flour, sugar, baking
powder, baking soda and salt. Make a well in the center of
the dry mixture; set aside.
In another bowl, combine the egg, milk, pineapple with its
juice and melted butter. Add egg mixture all at once to the
dry mixture. Stir JUST until moistened (batter should be
lumpy). Fold in the nuts and coconut.
Preheat oven to 350-degrees.
Pour batter into the prepared loaf pan(s).
Bake 9 x 5 x 3-inch pan for 55-60 minutes; 45-50 minutes
for the 7-1/2 x 3-1/2 x 2-inch pans or until a pick
inserted into the center of each cake comes out clean. DO
NO overbake!
Cool bread in pan(s) on a wire rack for 10 minutes. Remove
from pan(s) and cool completely on the wire rack.
Wrap and store overnight before slicing.
Makes 1 large or 2 small loaves.
PRODIGY(R) interactive personal service 12/10/92 4:01 PM
This is VERY moist and flavorful. Hope you enjoy it as
much as we do. BTW, I've baked this cake in the jars but
I don't remember how many jars I got from the recipe.
Ellie
PRODIGY(R) interactive personal service 12/10/92 5:46 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/07 7:36 PM
TO: ALL
FROM: LISA CRAWLEY (TSPN00B)
SUBJECT: CRAWLEY'S CONCOCTION
Okay, another bread out of the bread machine that turned out
edible and one I'd make again! You DO realize that I only
Post you the winners and that I rarely talk about the
doorstops, don't you?
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: Lisa's Corny Bread
Categories: Breads, B/m
Servings: 10
-------------------LISA CRAWLEY TSPN00B-------------------
3 c Flour
1 tb Sugar
1 ts Salt
1/2 c Yellow Cornmeal
1 1/2 ts Dry Yeast
7/8 c Milk; warmed
1/4 c Water; plus enough for dough
1 1/2 tb Butter
Add all ingred. into Bread machine in order per your
manufacturer. NOTE: Very nice texture and flavor. A
definite DO AGAIN!
-----
I just told Sir Irwin about the Doorstop of last night.
Meghan and I decided to decorate it with sequins and use it
for the holidays!!!
Lisa
PRODIGY(R) interactive personal service 12/10/92 5:47 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/08 1:56 PM
TO: LISA CRAWLEY (TSPN00B)
FROM: ROBBIE SHELTON (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA
Tspn,
Per your request. The first two are new.
---------- Recipe via Meal-Master (tm) v7.03 (*P)
Title: Orange Cafe Au Lait Mix
Categories: Mixes, Beverages
Servings: 1
-Robbie Shelton
1/2 c Powdered Nondairy Creamer
1/2 c Sugar
1/4 c Instant Coffee; dry
1 ts Dried Orange Peel
1/4 ts Ground Cinnamon
Place all ingredients in blender or food rpocessor.
Cover and blend on high speed 30 seconds, stopping
blender after 15 seconds to stir, or process 5 to 10
seconds, until well mixed. Store in tightly covered
container at room temperature up to 6 months.
For each serving, place 2 teaspoons mix in cup. Fill
with 2/3 cup boinling water. About 1 cup mix (24
servings).
Nutrition Information per serving: Calories 30,
Protein 0g, Carbohydrates 5g, Fat 1g, Cholesterol 0mg,
Sodium 5mg, Potassium, 35mg.
This recipe is from Betty Crockers "GLORIOUS HOLIDAYS".
-----
Robbie Shelton 12/08 12:55 pm
PRODIGY(R) interactive personal service 12/10/92 5:48 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/08 2:02 PM
TO: LISA CRAWLEY (TSPN00B)
FROM: ROBBIE SHELTON (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA
#2
---------- Recipe via Meal-Master (tm) v7.03 (*P)
Title: RASPBERRY tEA mIX
Categories: Mixes, Beverages
Servings: 1
-Robbie Shelton
6 tb Instant Tea; dry
2 pk Raspberry Sugar-Sweetened
-Soft Drink Mix; (5 oz ea)
Mix tea and drink mix (dry). Store in thightly
covered container. for each serving, place 3
teaspoons mix in cup for hot tea or glass for cold
tea. Fill cup with boiling water or glass with cold
water; stir. About 1 1/2 cups mix (24 servings).
Nutritional Information per serving: Calories 50,
Protein 0g, Carbohydrate 12g, Fat 0g, Cholesterol 0mg,
Sodium 0mg, Potassium 15mg.
This recipe is from Betty Crockers "GLORIOUS HOLIDAYS".
-----
Robbie Shelton 12/08 12:56 pm
PRODIGY(R) interactive personal service 12/10/92 5:48 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/08 2:02 PM
TO: LISA CRAWLEY (TSPN00B)
FROM: ROBBIE SHELTON (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA
#3
---------- Recipe via Meal-Master (tm) v7.03 (*P)
Title: Homemade Taco Seasoning Mix
Categories: Seasoning, Mix
Servings: 1
-Robbie Shelton
6 ts Chili Powder
5 ts Paprika
4 1/2 ts Cumin
3 ts Onion Powder
2 1/2 ts Garlic Powder
1/8 ts Cayenne Pepper
In storage container with tight-fitting lid, combine
all ingredients; mix well. Seal tightly. Store in
cool, dry place for up to 6 months. Makes 21 teaspoons
(about 1/2 cup). Seven teaspoons of mix equal a 1.25
oz. pkg. of purchased taco seasoning mix.
TIPS: Cumin, an herb, is ground from cumin seeds, and
there is no substitute for its flavor.
Seven teaspoons mix contains 90mg Sodium.
From Robbie Shelton's Database
-----
Robbie Shelton 12/08 12:57 pm
PRODIGY(R) interactive personal service 12/10/92 5:48 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/08 2:02 PM
TO: LISA CRAWLEY (TSPN00B)
FROM: ROBBIE SHELTON (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA
#4
---------- Recipe via Meal-Master (tm) v7.03 (*P)
Title: Spice Blend Mix
Categories: Mix, Seasoning
Servings: 1
-Robbie Shelton
2 tb Ground Cinnamon
1 tb Ground Nutmeg
1 1/2 ts Ground Cloves
1 1/2 ts Ground Allspice
1 tb Ground Ginger
1 tb Grated Orange peel*; dried
*I use lemon peel instead of Orange peel
In a 1/2 cup conatainer with a tight-fitting lid,
combine all ingredients. Attach lid. Label with date
and contents. Store in a cool dry place. Use within 6
months. Makes about 6 tablespoons SPICE BLEND MIX.
NOTE: Add one teaspoon or more to cake batters, quick
bread batters, whipped cream and pancakes.
I use this for anything that calls for and of the
ingredients used. It adds variety.
From Robbie Shelton's Database
-----
Robbie Shelton 12/08 12:57 pm
PRODIGY(R) interactive personal service 12/10/92 5:48 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/08 2:02 PM
TO: LISA CRAWLEY (TSPN00B)
FROM: ROBBIE SHELTON (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA
#5
---------- Recipe via Meal-Master (tm) v7.03 (*P)
Title: Chili Seasoning Mix
Categories: Mix, Seasoning
Servings: 1
Robbie Shelton
--------------------CHILI SEASONING MIX--------------------
1 tb All-purpose Flour
2 tb Instant Minced Onion
1 1/2 ts Chili Powder
1 ts Seasoned Salt
1/2 ts Dried red pepper; crushed
1/2 ts Instant Minced Garlic
1/2 ts Sugar
1/2 ts Ground Cumin
---------------------------CHILI---------------------------
1 lb Lean ground beef
2 cn Kidney beans; 15 1/2 oz
2 cn Tomatoes; 16 oz
1 pk CHILI SEASONING MIX
CHILI SEASONING MIX
Mix all the seasoning ingredients in a small bowl
until evenly distributed. Spoon mixture onto a 6-inch
square of aluminum foil and fold to make airtight.
Label. Store in a cool, dry place. Use within 6
months. Makes 1 package (about 1/4 cup) of CHILI
SEASONING MIX. To make additional packages, increase
ingredient amounts proportionately. VARIATION: For a
special treat, sprinkle over hot popcorn. TO MAKE
CHILI Brown ground beef in a medium skillet over
medium-high heat. Drain. Add kidney beans, tomatoes
and CHILI SEASONING MIX. Reduce heat and simmer 10
minutes, stirring occasionally. Makes 4 to 6 servings.
From Robbie Shelton's Database.
-----
Robbie Shelton 12/08 12:58 pm
PRODIGY(R) interactive personal service 12/10/92 5:49 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/08 2:02 PM
TO: LISA CRAWLEY (TSPN00B)
FROM: ROBBIE SHELTON (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA
#6
---------- Recipe via Meal-Master (tm) v7.03 (*P)
Title: Chicken Coating Mix
Categories: Condiment, Gifts, Chicken
Servings: 4
-Robbie Shelton
2 tb Parsley Flakes
1 tb Oregano
1 tb Marjaram
1 tb Thyme
2 ts Rosemary
1 ts Arlic Salt
1 ts Onion Salt
1 tb Celery Salt
1 tb Ginger
1 ts Pepper
1 ts Sage
1 tb Paprika
Combine all ingredients in a small bowl until evenly
distributed. Spoon mixture into a small airtight
container. Label. Store in a cool, dry place. Use
within 6 months. Makes about 1/2 cup of CHICKEN
COATING MIX.
OVEN-FRIED CHICKEN
1 1/2 Tsp. CHICKEN COATING MIX
3/4 Cup All-Purpose Flour
1/4 Cup Instant Nonfat Dry Milk
2 Tsp. Sugar
1 Tsp. Baking Powder
1/2 Tsp. Salt
2/3 Cup Hot Water
2 Tbs. Vegetable Oil
1 (2 1/2 to 3 lb.) Fryer Chicken, Cut Up.
Preheat oven to 425 degrees. Combine all ingredients
except chicken in a small bowl. Blend well. Dip
chicken pieces in batter and place on a baking sheet.
Bake uncovered 40 to 50 minutes, until golden brown
and tender. Or if desired, dip chicken pieces in
PRODIGY(R) interactive personal service 12/10/92 5:49 PM
batter then fry in hot oil.
Really, I use this for almost any poultry dish I
prepare. It is a basic "Poultry Seasoning". From
Robbie Shelton's Database.
-----
Robbie Shelton 12/08 12:59 pm
PRODIGY(R) interactive personal service 12/10/92 5:49 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/08 2:05 PM
TO: LISA CRAWLEY (TSPN00B)
FROM: ROBBIE SHELTON (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA
#7
---------- Recipe via Meal-Master (tm) v7.03 (*P)
Title: Vegetarian Rice Mix
Categories: Condiment, Gifts, Grains, Side dish
Servings: 4
-Robbie Shelton
4 c Uncooked Long-Grain Rice
3 tb Instant Vegetarian Bouillon
2 ts Salt
4 ts Celery Flakes
4 ts Onion Flakes
4 ts Green Pepper Flakes
4 ts Red Pepper Flakes
Combine all ingredients in a large bowl. Stir until
evenly distributed. Put about 1 1/2 cups mixture each
into three 1-pint airtight containers. Label. Store
in a cool, dry place. Use within 6 to 8 months. Makes
about 4 1/2 cups of VEGETARIAN RICE MIX.
RECIPE FOR VEGETARIAN RICE
1 1/2 Cups VEGETARIAN RICE MIX
2 Cups Cold Water
1 Tbs. Butter or Margarine
Combine ingredients in a meduim saucepan. Bring to
a boil over high heat. Cover, reduce heat and cook 15
minutes, until liquid is absorbed. Makes 4 to 6
servings.
-----
Robbie Shelton 12/08 01:01 pm
PRODIGY(R) interactive personal service 12/10/92 5:49 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/08 2:05 PM
TO: LISA CRAWLEY (TSPN00B)
FROM: ROBBIE SHELTON (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA
#8
---------- Recipe via Meal-Master (tm) v7.03 (*P)
Title: French Dressing Mix
Categories: Condiment, Gifts
Servings: 1
-Robbie Shelton
1/4 c Sugar
1 1/2 tb Paprika
1 tb Dry Mustard
1 1/2 tb Salt
1/8 tb Onion Powder
Combine all ingredients in a small bowl until
evenly distributed. Put mixture in a foil packet or
1-pint glass jar. Label. Store in a cool, dry place.
Use within 6 months. Makes about 5 Tbs. FRENCH
DRESSING MIX, enough for 1-1/4 cups French Dressing.
VARIATION:
~SWEET ITALIAN DRESSING: Increase sugar to 1/2 cup.
Substitute 1 Tbs. celery seed for paprika.
RECIPE FOR FRENCH DRESSING
1 Pk FRENCH DRESSING MIX
3/4 Cup Vegetable Oil
1/4 Cup Vinegar
Combine ingredients in a glass jar. Shake until
well-blended. Chill before serving. Makes about
1-1/4 cups of French Dressing.
-----
Robbie Shelton 12/08 01:01 pm
PRODIGY(R) interactive personal service 12/10/92 5:50 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/08 2:05 PM
TO: LISA CRAWLEY (TSPN00B)
FROM: ROBBIE SHELTON (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA
#9
---------- Recipe via Meal-Master (tm) v7.03 (*P)
Title: Chicken-flavored Rice Mix
Categories: Condiment, Gifts, Chicken
Servings: 4
-Robbie Shelton
4 c Uncooked Long-Grain Rice
4 tb Instant Chicken Bouillon
1 ts Salt
2 ts Dried Tarragon
2 ts Dried Parsley Flakes
1/4 ts White Pepper
Combine all ingredients in a large bowl. Stir
until evenly distributed. Put about 1 1/3 cups
mixture each into three 1- pint airtight containers.
Label. Store in a cool, dry place. Use within 6 to 8
months.
Makes about 4 cups of CHICKEN-FLAVORED RICE MIX.
RECIPE FOR CHICKEN-FLAVORED RICE
1 1/3 cups CHICKEN-FLAVORED RICE MIX
2 Cups of Cold Water
1 Tbs. Butter or Margarine
Combine all ingredients in a medium saucepan.
Bring to a boil over high heat. Cover, reduce heat
and cook 15 minutes, until liquid is absorbed. Makes
4 to 6 servings.
-----
Robbie Shelton 12/08 01:02 pm
PRODIGY(R) interactive personal service 12/10/92 5:50 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/08 2:11 PM
TO: LISA CRAWLEY (TSPN00B)
FROM: ROBBIE SHELTON (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA
#10
---------- Recipe via Meal-Master (tm) v7.03 (*P)
Title: Stuffing Seasoning Mix
Categories: Dressings, Gifts, Condiment
Servings: 1
-Robbie Shelton
1 ts Ground Sage; or
-Poultry Seasoning
1 ts Instant Chicken Bouillon
-Granules
1 tb Dried Chopped Celery
2 tb Dried Minced Onion
2 ts Dried Parsley Leaves;
-crushed
1/8 ts Ground Pepper
Cut a 6-inch square of heavy-duty foil. Place all
ingredients in center of foil. Fold foil to make an
airtight pachage. Label with date and contents.
Store in a cool, dry place. Use within 6 months.
Makes 1 package of STUFFING SEASONING MIX.
SAUCEPAN STUFFING
1-1/4 Cups Water
3 Tbs. Butter or Margarine
1 Pkg. STUFFING SEASONING MIX
4 Cups Partially Dried 1/2-inch Bread Crumbs
In a medium saucepan, combine water, butter or
margarine and STUFFING SEASONING MIX. Bring to a boil
over medium-high heat. Reduce heat to medium; simmer
about 5 minutes. Stir in bread cubes. Cook 1 to 2
minutes until liquid is absorbed, stirring constantly.
Cover, remove from heat. Let stand 5 minutes before
serving. Makes 4 to 6 servings.
VARIATIONS:
WHOLE-WHEAT STUFFING: Substitute 2 cups partially
dried whole-wheat bread pieces for half of bread cubes.
CORNBREAD STUFFING: Use 3 cups crumbled cornbread for
bread crumbs.
GRANOLA STUFFING: Add 1/2 cup granola. Increase
water to 1-1/2 cups.
NUT STUFFING: Add 1/4 cup walnuts or diced water
PRODIGY(R) interactive personal service 12/10/92 5:50 PM
chestnuts. FROM: ROBBIE SHELTON (XXXJ77A)
-----
Robbie Shelton 12/08 01:03 pm
PRODIGY(R) interactive personal service 12/10/92 5:50 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/08 2:11 PM
TO: LISA CRAWLEY (TSPN00B)
FROM: ROBBIE SHELTON (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA
#11
---------- Recipe via Meal-Master (tm) v7.03 (*P)
Title: Dill-lemon Rice Mix
Categories: Condiment, Gift, Grains, Side dish
Servings: 2
-Robbie Shelton
4 c Uncooked Long-Grained Rice
5 ts Dried Lemon Peel; grated
4 ts Dill Weed or Dill Seed
2 ts Dried Chives; minced
2 ts Salt
8 ts Instant Chicken Bouillon
-Granules
Combine all ingredients in a large bowl. Stir until
evenly distributed. Put about 1 1/2 Cups mixture each
into three 1-pint airtight containers. Label. Store
in a cool, dry place. Use within 6 to 8 months.
Makes about 4 1/2 cups of DILL-LEMON RICE MIX.
RECIPE FOR DILL-LEMON RICE
1 1/2 Cups DILL-LEMON RICE MIX
2 Cups Cold Water
1 Tbs. Butter or Margarine
Combine ingredients in a medium saucepan. Bring to
a boil over high heat. Cover, reduce heat and cook 15
minutes, until liquid is absorbed. Makes 4 to 6
servings. FROM: ROBBIE SHELTON (XXXJ77A)
-----
Robbie Shelton 12/08 01:04 pm
PRODIGY(R) interactive personal service 12/10/92 5:50 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/08 2:11 PM
TO: LISA CRAWLEY (TSPN00B)
FROM: ROBBIE SHELTON (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA
#12
---------- Recipe via Meal-Master (tm) v7.03 (*P)
Title: FRUITED RICE MIX
Categories: Condiment, Gifts, Fruits, Grains, Mixes
Servings: 1
-Robbie Shelton
3 c Long-grain White Rice;
-uncooked
3 tb Dried onion; minced
1 1/2 tb Curry powder
4 tb Instant Chicken Bouillon
1 tb Salt
1 c Dried Apples; crushed
1/3 c Golden Raisins
1/3 c Slivered Almonds; toasted
Combine all ingredients, mixing well. Store in
airtight container. Yields about 5 cups of rice mix.
To make Fruited rice: In heavy 2 quart sauce pan,
combine 1 cup of Fruited rice mix with 2 cups of water
and 2 T butter or margarine. Cover tightly. Bring to a
boil. Reduce heat to medium-low. Without lifting lid,
simmer 30 minutes or until water is absorbed.
Yield: about 3 1/2 c. of cooked rice.
-----
Robbie Shelton 12/08 01:05 pm
PRODIGY(R) interactive personal service 12/10/92 5:51 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/08 2:11 PM
TO: LISA CRAWLEY (TSPN00B)
FROM: ROBBIE SHELTON (XXXJ77A)
SUBJECT: GIFT MIXES FOR LISA
#13 This is the last one. Let me know if Kevin does not
post the rest.
---------- Recipe via Meal-Master (tm) v7.03 (*P)
Title: ONION-FLAVORED RICE MIX
Categories: Condiment, Grains, Gifts, Side dish, Mixes
Servings: 4
-Robbie Shelton
4 c Long-Grain Rice; uncooked
2 pk Onion Soup; (1 1/4 oz)
1 tb Parsley Flakes
1 ts Salt
Combine ingredients in a large bowl. Stir until
evenly distributed. Put about 1 1/3 cups mixture each
into three 1-pint containers. Label. Store in a cool,
dry place. Use within 6 to 8 months. Makes about 4
cups of ONION-FLAVORED RICE MIX.
RECIPE FOR ONION-FLAVORED RICE
1 1/3 Cups ONION-FLAVORED RICE MIX
2 Cups of Cold Water
1 Tbs. Butter or Margarine
Combine ingredients in a medium saucepan. Bring tro
a boil over high heat. Cover, reduce heat and cook 15
minutes, until liquid is absorbed. Makes 4 to 6
servings.
-----
Robbie Shelton 12/08 01:05 pm
PRODIGY(R) interactive personal service 12/10/92 5:52 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/06 11:19 AM
TO: ALL
FROM: MARILYN SULTAR (FJVS25A)
SUBJECT: MEDIEVAL XMAS
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: DUCHESS POTATO PUFF****FJVS25A
Categories: Medieval, Holidays, Xmas, Side dishes
Servings: 6
2 1/4 c Water
3 tb Margarine or Butter
1/2 ts Salt
1/2 c Milk
2 1/2 c Mashed Potatoe Flakes
Egg
1/2 c Dairy Sour Cream
2 oz Shredded Cheddar Cheese*
*INGREDIENT LIST SHOULD READ: 2 oz. (1/2 cup) shredded
cheddar cheese.
Heat oven to 350 degrees F. Lightly butter 1 1/2-quart
casserole. In medium saucepan, heat water, margarine
and salt to rolling boil. Remove from heat. Stir in
milk and potato flakes. Blend in egg, sour cream and
cheese, mixing thoroughly. Scoop or spoon into
prepared casserole. Bake at 350 degrees F. for 20-30
minutes, until lightly golden brown and puffed.
Refrigerate leftovers.
I have not tried this recipe yet. It comes from my
"PIllsbury Festive Holiday Recipes" cookbook, Classic
No. 13. Marilyn Sultar
-----
Love, Mother Marilyn 12/06 10:57 am
PRODIGY(R) interactive personal service 12/10/92 5:52 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/06 11:28 AM
TO: ALL
FROM: MARILYN SULTAR (FJVS25A)
SUBJECT: MEDIEVAL XMAS
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: HERBED GREEN BEANS****FJVS25A
Categories: Medieval, Holidays, Xmas, Vegetables
Servings: 6
3 pk French Sytle Green Beans*
1/8 ts Crushed Rosemary
1/8 ts Crushed Basil
2 tb Chopped Parsley
*INGREDIENT LIST SHOULD READ: 3 (10-oz.) pkg. Green
Giant French Style Green Beans Frozen in Butter Sauce.
Cook beams accordint to pkg. directions. Remove from
pouch and pour into serving dish. Sprinkle with herbs
and parsley.
I have not tried this recipe yet. The recipe comes
from my "Pillsbury Festive Holiday Recipes" cookbook,
Classics #13. Marilyn Sultar
-----
Mother Marilyn 12/06 11:01 am
PRODIGY(R) interactive personal service 12/10/92 5:53 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/06 11:28 AM
TO: ALL
FROM: MARILYN SULTAR (FJVS25A)
SUBJECT: MEDIEVAL XMAS
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: LADY APPLE FRUIT WREATH****FJVS25A
Categories: Medieval, Holidays, Xmas, Garnishes, Cheese/eggs
Servings: 6
16 oz. Jar Whole Spiced*
3 oz. Pkg. Cream Cheese**
1 ts Milk***
2 dr Red Food Coloring****
1/3 c Chopped, Toasted Pecans
Bunch Parsley or Watercress
*INGREDIENT LIST SHOULD READ: 1 16-oz. jar whole
spiced crabapples, drained.
**INGREDIENT LIST SHOULD READ: 1 3-oz. pkg. cream
cheese, softened.
***INGREDIENT LIST SHOULD READ: 1-2 tsps. milk.
****INGREDIENT LIST SHOULD READ: 2-3 drops red food
coloring.
In small bowl, combine cream cheese, milk and food
coloring. Mix until smooth and creamy. Frost each
apple, using scant teaspoonful of cheese mixture,
half-way up sides, covering bottom of apple. Dip
bottoms of apples in chopped pecans. Arrange apples in
wreath of parsley or watercress around meat.
I have never tried this recipe. It comes from my
"Pillsbury Festive Holiday Recipes" cookbook, Classic
#13. Marilyn Sultar
-----
Mother Marilyn 12/06 11:02 am
PRODIGY(R) interactive personal service 12/10/92 5:53 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/06 11:28 AM
TO: ALL
FROM: MARILYN SULTAR (FJVS25A)
SUBJECT: MEDIEVAL XMAS
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: MERRIE CROWN ROAST OF PORK****FJVS25A
Categories: Medieval, Holidays, Xmas, Main dish, Meats
Servings: 6
7 lb Pork Crown Roast
1/2 ts Salt
1/4 ts Pepper
Heat oven to 325 degrees F. Season meat with salt &
pepper. Place roast in lrg. roasting pan, rib bones
up. Cover rib bones with foil to prevent excess
browning. Insert meat thermometer so bulb reasher
center of raost not touching fat or bone. Roast at 325
degrees F. for 2 hrs.
Prepare Savory Rice Stuffing (recipe to follow). Fill
center of roast with stuffing; continue roasting 1
1/2-2 hrs. longer until meat is well done and
thermometer register 170 degrees to 180 degrees F.
Remove foil from rib tips. Place roast on serving
plate or carving board. Garnish with Lady Apple Fruit
Wreath (see previous recipe).
TIP: For ease in carving, insert fork in top of roast;
make slices by cutting close along sides of rib bones.
Most of you KNOW, I have NOT tried this recipe! <g> It
comes from my "Pillsbury Festive Holiday Recipes"
cookbook, Classic #13. Marilyn Sultar
-----
Mother Marilyn 12/06 11:04 am
PRODIGY(R) interactive personal service 12/10/92 5:53 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/06 11:28 AM
TO: ALL
FROM: MARILYN SULTAR (FJVS25A)
SUBJECT: MEDIEVAL XMAS
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: SAVORY RICE STUFFING****FJVS25A
Categories: Medieval, Holidays, Side dishes, Xmas
Servings: 6
2 pk Green Giant Rice Originals*
1/2 c Chopped Onion
1/2 c Chopped Celery
3 tb Margarine or Butter
1/3 c Water
1 pk Herb Seasoned Stuffing**
Jar Sliced Mushrooms***
*INGREDIENT LIST SHOULD READ: 2 (10-oz) pkg. Green
Giant Rice Originals Frozen Long Grain White & Wild
Rice.
**INGREDIENT LIST SHOULD READ: 1 8-oz. pkg. (5 cups)
herb seasoned stuffing mix.
***INGREDIENT LIST SHOULD READ: 1 4 1/2-oz. Jar Green
Giant sliced mushrooms.
Cook rice according to pkg. directions. In lrg.
saucepan, saute onion and celery in margarine until
tender. Add water and stuff mix; stir in rice, tossing
lightly. Use to stuff Merrie Crown Roast of Pork.
This is a tasty bread and rice stuffing with
mushrooms.
TIP: If desired, stuffing can be baked separately in
lightly buttered 2 quart casserole at 350 degree F.
for 30-40 minutes.
I have never tried this recipe. It comes from my
"Pillsbury Festive Holiday Recipes" cookbook, Classic
#13. Marilyn Sultar
-----
PRODIGY(R) interactive personal service 12/10/92 5:53 PM
Mother Marilyn 12/06 11:05 am
PRODIGY(R) interactive personal service 12/10/92 5:53 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/06 11:28 AM
TO: ALL
FROM: MARILYN SULTAR (FJVS25A)
SUBJECT: MEDIEVAL XMAS
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: CARROTS AND GRAPES VERMOUTH****FJVS25A
Categories: Medieval, Holidays, Xmas, Vegetables, Fruits
Servings: 6
2 pk Green Giant Crinkle Cut**
3 tb Brown Sugar, firmly packed
3 tb Vermouth
2 ts Cornstarch
2 tb Water
3/4 c Green Grapes, halved
3/4 c Red Grapes, halved
*INGREDIENT LIST SHOULD READ: 2 (10-oz.) pkg. Green
Giant Crinkle Cut Carrots Frozen in Butter Sauce.
Cook carrots according to pkg. directions. Slit pouch
open and drain butter sauce into med. saucepan. Stir
in brown sugar and vermouth. In small bowl, mix
cornstarch and water until smooth. Blend into butter
sauce. Heat over low heat, stirring constantly, until
mixture is smooth and slightly thickened. Add carrots
and grapes. Heat additional 2 mins.
Recipes" cookbook, Classic #13. Marilyn Sultar
An elegant side dish in good taste.
TIP: To make ahead, prepare carrots as directed,
adding grapes just before serving. Heat thoroughly.
I have never tried this recipe. It comes from my
"Pillsbury Festive Holiday Recipes" cookbook, Classic
#13. Marilyn Sultar
-----
Mother Marilyn 12/06 11:06 am
PRODIGY(R) interactive personal service 12/10/92 5:54 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/06 11:28 AM
TO: ALL
FROM: MARILYN SULTAR (FJVS25A)
SUBJECT: MEDIEVAL XMAS
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: ROYAL TOAST TRIANGLES****FJVS25A
Categories: Medieval, Holidays, Xmas, Breads, Parties
Servings: 6
1 cn Pillsbury Refrigerated*
1/2 c Spicy French Dressing
*INGREDIENT LIST SHOULD READ: 1 8-oz. can Pillsbury
Refrigerated Quick Crescent Dinner Rolls.
Heat oven to 375 degrees F. Lightly greased cookie
sheet. Separate dough into 8 triangles; cut each in
half lengthwise to form 16 triangles. Place on
prepared cookie sheet. Brush lightly with French
dressing. Bake at 375 egrees for 10-12 mins. until
puffed and golden brown.
Easty to prepare and fit for a king!
I have never tried this recipe. It comes from my
"Pillsbury Festive Holiday Recipes" cookbook, Classic
#13. Marilyn Sultar
-----
Mother Marilyn 12/06 11:07 am
PRODIGY(R) interactive personal service 12/10/92 5:54 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/06 11:28 AM
TO: ALL
FROM: MARILYN SULTAR (FJVS25A)
SUBJECT: MEDIEVAL XMAS
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: OLD ENGLISH SHERRY CHEESE PUFFS***FJVS25A
Categories: Medieval, Holidays, Xmas, Appetizers,
Cheese/eggs
Servings: 6
1/2 c Water
1/4 ts Salt
1/4 c Margarine or Butter
1 tb Sherry
1/2 c All-Purpose Flour
2 Eggs
5 oz. Jar Old English*
--------------------------FILLING--------------------------
1 pk 3-oz. Cream Cheese, Softened
1 tb Chopped Stuffed Green Olives
2 ts Sherry
*INGREDIENT LIST SHOULD READ: 1 5-oz. Jar Old English
(sharp) pasteurized process cheese spread, softened.
Heat oven to 400 degrees F. Grease cookie sheet. In
med. saucepan, heat water, salt and margarine to
boiling. Add flour and sherry, stirring constantly,
until mixture forms ball and leaves sides of pan.
Remove from heat; blend in 1/4 cup cheese spread. Add
eggs, one at a time, beating well after each addition.
Mixture will be smooth and glossy. Drop dough by
teaspoonfuls onto prepared cookie sheet. Bake at 400
degrees F for 15-20 mins. until puffed and golden
brown. Remove from cookie sheets. Cool slightly; make
small slit in side of puffs to release steam and
prevent sogginess. Cool completely.
In small bowl, combine remaining cheese spread, olives
and sherry; blend until smooth and fluffy. Slit puffs;
remove any soft filaments of dough. Fill with scant
teaspoonfuls of cheese mixture. Makes 18 appetizer
puffs.
A wonderful holiday appetizer including a rich cheese
PRODIGY(R) interactive personal service 12/10/92 5:54 PM
puff pastry.
I have never tried this recipe. It comes from my
"Pillsbury Festive Holiday Recipes" cookbook, Classic
#13. Marilyn Sultar
-----
Mother Marilyn 12/06 11:08 am
PRODIGY(R) interactive personal service 12/10/92 5:54 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/06 11:28 AM
TO: ALL
FROM: MARILYN SULTAR (FJVS25A)
SUBJECT: MEDIEVAL XMAS
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: CRAN-BRANDY PUDDING****FJVS25A
Categories: Medieval, Holidays, Desserts, Fruits, Xmas
Servings: 6
1 1/3 c All-Purpose Flour*
1/4 c Firmly Packed Brown Sugar
1/2 ts Cinnamon
1/4 ts Allspice
1 ts Baking Soda
1/2 ts Baking Powder
3 tb Brandy
1/4 c Milk
3 tb Oil
Egg
3/4 c Chopped Walnuts
2 c Cranberries, Halved
*Self-rising flour IS NOT recommended for this recipe.
Generously greast 1-qt. mold or casserole. In med.
bowl, combine flour, sugar, cinnamon, allspice, soda
and baking powder. Add brandy, milk, oil and egg; stir
just until dry ingredients are moistened. Stir in
walnuts and cranberries. Spoon into prepared mold.
Cover tightly with foil. Place on wire rack in large
steamer or kettle. Pour boiled water 3-4" deep into
steamer; cover. Keep water boiling gently over low
heat. If necessary, add water to maintain steam. Steam
1 1/2-2 hrs. or until pudding springs back when
touched lightly in center. Cool slightly. Invert onto
serving plate. Cut into slices. Serve with Golden
Toffee Sauce and a dollop of whipped cream, if
desired.
Golden Toffee Sauce recipe to follow.
Cranberries, walnuts and brandy flavor this
traditional holiday favorite.
I have never tried this recipe. It comes from my
"Pillsbury Festive Holiday Recipes" cookbook, Classic
PRODIGY(R) interactive personal service 12/10/92 5:54 PM
#13. Marilyn Sultar
-----
Mother Marilyn 12/06 11:09 am
PRODIGY(R) interactive personal service 12/10/92 5:54 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/06 11:28 AM
TO: ALL
FROM: MARILYN SULTAR (FJVS25A)
SUBJECT: MEDIEVAL XMAS
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: GOLDEN TOFFEE SAUCE****FJVS25A
Categories: Medieval, Holidays, Xmas, Sauces, Desserts
Servings: 6
1/2 c Firmly Packed Brown Sugar
1/2 c Sugar
3/4 c Whipping Cream
1/3 c Margarine or Butter
2 ts Brandy
In small saucepan, combine sugars, cream and
margarine. Heat to simmering; cook over low heat,
stirring constantly, for 2 minutes. Remove from heat;
add brandy. Serve warm over Cran-Brandy Pudding (see
previous recipe)>
I have never tried this recipe. It comes from my
"Pillsbury Festive Holiday Recipes" cookbook, Classic
#13. Marilyn Sultar
-----
Mother Marilyn 12/06 11:10 am
PRODIGY(R) interactive personal service 12/10/92 5:55 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/06 11:29 AM
TO: ALL
FROM: MARILYN SULTAR (FJVS25A)
SUBJECT: MEDIEVAL XMAS
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: CLARET CUP****FJVS25A
Categories: Medieval, Holidays, Xmas, Beverages
Servings: 6
1 cn Fronzen Lemonade*
1 cn Grapefruit Soda**
1/2 c Brandy
1/4 c Cointreau or Curacao
13/16 qt Bottle Claret Wine
Ice Cubes or Mold
*INGREDIENT LIST SHOULD READ: 1 6-oz. can frozen
lemonade concentrate.
**INGREDIENT LIST SHOULD READ: 1 12-oz. can grapefruit
soda, chilled.
In large pitcher or punch bowl, combine all
ingredients. Chill with ice cubes or mold. Serve
immediately.
Garnish this lovely cocktail beverage with a pink
grapefruit wedge or orange slice.
I have never made this recipe. It comes from my
"Pillsbury Festive Holiday Recipes" cookbook, Classic
#13. Marilyn Sultar
-----
Mother Marilyn 12/06 11:11 am
PRODIGY(R) interactive personal service 12/10/92 5:55 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/06 11:33 AM
TO: ALL
FROM: MARILYN SULTAR (FJVS25A)
SUBJECT: MEDIEVAL XMAS
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: HA'PENNY FRIENDSHIP BREAD****FJVS25A
Categories: Medieval, Xmas, Breads, Parties
Servings: 2
5 1/2 c Pillsbury Best Bread Flour*
3 tb Sugar
2 ts Salt
2 pk Active Dry Yeast
2 c Water
1/4 c Oil
It may take 3 notes to do this entire recipe as should
be done.*INGREDIENT LIST SHOULD READ: 5 1/2-6 cups
Pillsbury's Best Bread Flour.Lightly spoon flour
into measuring cup; level off. In large bowl, combine
2 cups flour, sugar, salt and yeast; blend well. In
small saucepan, heat water and oil ntil very warm
(120-130 degrees F.). Add warm liquid to flour
mixture. Blend at low speed until moistened; beat 3
minutes at medium speed. Stir in additional 3 1/2-4
cups flour, until dough pulls cleanly away from sides
of bowl. On floured surface, knead dough until smooth
and elastic, about 10 mins. Place dough in greased
bowl; cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80-85 degrees F.) until light
and doubled in size, about 1-1/2 hrs.Punch down
dough several times to remove air bubbles. Allow to
rest on board covered with inverted bowl for 14 mins.
Shape as desired. (Shape directions to follow in next
note.) Marilyn Sultar
-----
Mother Marilyn 12/06 11:12 am
PRODIGY(R) interactive personal service 12/10/92 5:55 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/06 11:33 AM
TO: ALL
FROM: MARILYN SULTAR (FJVS25A)
SUBJECT: MEDIEVAL XMAS
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: HA'PENNY FRIENDSHIP BREAD-PG. 2****FJVS25A
Categories: Medieval, Holidays, Xmas, Breads
Servings: 2
SHAPING OF BREADS
6 SMALL LOAVES: Grease 6 6x3" loaf pans. Or, if
desired, grease two cookie sheets to make free form
loaves. Divide dough into 6 parts. Remove air pockets
by working dough with hands and rolling into 6 10x5"
rectangles. Starting from shorter side, roll up,
pinching edges firmly to seal. For free-form loaves,
taper ends slightly. Place seam-side-down on prepared
pan. Cover; let rise in warm place until light and
double in size, about 45 mins. Heat over to 375
degrees F. Bake for 25-35 mins., until loaves sound
hollow when lightly tapped. Remove from pans
immediately. Cool on wire racks.
6 SMALL BRAIDS: Grease 2 cookie sheets. Divide dough
into 6 parts. Remove air pockets by working dough with
hands. Roll each part into an 6x3" rectangle. Cut each
rectangle lengthwise into 3 6x1" strips. Braid strips
togehter, tuck ends under and seal. Repeat with
remaining dough. Place on prepared cookie sheets.
Cover; let rise in warm place until doubled in size,
about 45 mins. Heat oven to 375 degrees F. Bake for
25-35 mins. until loaves sound hollow when lightly
tapped. Remove from pans immediately; cool on wire
racks.
Decorating directions to follow on next note. Marilyn
Sultar
-----
Mother Marilyn 12/06 11:13 am
PRODIGY(R) interactive personal service 12/10/92 5:56 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/06 11:33 AM
TO: ALL
FROM: MARILYN SULTAR (FJVS25A)
SUBJECT: MEDIEVAL XMAS
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: HA'PENNY FRIENDSHIP BREAD-PG. 3****FJVS25A
Categories: Medieval, Xmas, Holidays, Breads
Servings: 2
DECORATION DIRECTIONS
TO DECORATE: Make small 1/2" slit in top crust of each
loaf; insert shinny copper penny. Tie loaves with
ribbon and decorate with small sheaf of wheat or other
grain, dried flowers, silk flours or dried berries.
Attach friendship note which will follow on last note.
TO PRESERVE BREAD: Allow loaves to dry in cook dry
place for several days until VERY HARD. Spray or brush
clear, glossy polyurethane or spray clear, glossy
resin around loaf. Let dry; repeat with second coat.
When dry, decorate as desired.
TIP: Loaves may be brushed with mixture of 1 egg white
and 1 tbsp. water before baking. If desired, sprinkle
with sesame or poppy seed.
For crusty topped loaves, set small pan of water in
oven while bread is baking.
History and Friendship Poem to follow in next note.
Marilyn Sultar
-----
Mother Marilyn 12/06 11:14 am
PRODIGY(R) interactive personal service 12/10/92 5:56 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/06 11:38 AM
TO: ALL
FROM: MARILYN SULTAR (FJVS25A)
SUBJECT: MEDIEVAL XMAS
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: HA'PENNY FRIENDSHIP BREAD-PG. 4****FJVS25A
Categories: Medieval, Holidays, Xmas, Breads
Servings: 2
FRIENDSHIP POEM
FRIENDSHIP POEM: "A penny for happy thoughts, Grains
that grow and nourish, Leavenings to lift us up, May
friendship ever flourish."These lovely friendship
loaves were inspired by the "Begger's Rhyme" of
unknown origin..."Christmas is coming, the geese are
getting fat, plase put a penny in the old man's hat,
If you haven't got a penny, a ha'penny will do, If you
haven't got a ha'penny--God Bless You!" This special
message to accompany your gift breads (the Friendship
Poem), is sure to spread the feeling of warm frienship
and good will.I have never tried this recipe. It
comes from my "Pillsbury Festive Holiday Recipes"
cookbook, Classic #13. Marilyn Sultar
-----
Mother Marilyn 12/06 11:15 am
PRODIGY(R) interactive personal service 12/10/92 5:57 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/06 11:09 AM
TO: ALL
FROM: MARILYN SULTAR (FJVS25A)
SUBJECT: MEDIEVAL XMAS
HAPPY HOLIDAYS TO ALL MY FOOD SOFTWARE FRIENDS!
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: MENU FOR MEDIEVAL CHRISTMAS DINNER***FJVS25A
Categories: Menu, Holidays, Xmas, Medieval
Servings: 6
Old English Sherry Cheese
Puffs
Merrie Crown Roast of Pork
Savory Rice Stuffing
Lady Apple Fruit Wreath
Duchess Potato Puffs
Carrots & Grapes Vermouth
Herbed Green Beans
Royal Toast Triangles
Cran-Brandy Pudding &
Golden Toffee Sauce
Claret Cup
------------------------EXTRA TREAT------------------------
HA'PENNY FRIENDSHIP BREAD
See recipes to follow and have a Merry Ole Yuletide!!
I have not tested any of these recipes, but thought
you all would enjoy! Marilyn Sultar
-----
MARILYN 12/06 10:53 am
12/06 10:54 am
PRODIGY(R) interactive personal service 12/10/92 5:58 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/07 8:05 AM
TO: JOYCE BURTON (PDPP83A)
FROM: C MINEAH (HCPM52C)
SUBJECT: R-MM 2B 2M CHILI
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: TWO-MEAT, TWO BEAN CHILI (1 of 2)
Categories: Chili
Servings: 25
1 x -Dottie Cross TMPJ72B
1 x -INGREDIENTS:
5 lb ground round (15% lean groun
1 x -beef)
2 lb hot or sweet Italian sausage
1 x -removed from casings, crumb
3 ea large onions; chopped
2 ea medium sweet red bell pepper
1 x -seeded and chopped
2 ea medium green bell peppers;
1 x -seeded and chopped
2 ea fresh hot green chili pepper
1 x -seeded and minced
4 ea garlic cloves; minced
1/3 c chili powder
1 T salt
2 t dried oregano
2 t ground cumin
2 ea bay leaves
3 cn (28-oz) whole tomatoes with
1 x -tomato puree, undrained
1/2 c yellow cornmeal
2 cn (16-oz) pink beans, drained
2 cn (16-oz)_black beans, drained
Directions ore included in the Part 2 of this Recipe
set. Reformatted by: CYGNUS, HCPM52C
-----
Malama Kau Pono, CYGNUS in Boulder, CO <12/07 12:27 am MST>
PRODIGY(R) interactive personal service 12/10/92 5:59 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/07 8:05 AM
TO: JOYCE BURTON (PDPP83A)
FROM: C MINEAH (HCPM52C)
SUBJECT: R-MM 2B 2M CHILI
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: TWO-MEAT, TWO BEAN CHILI (2 of 2)
Categories: Chili
Servings: 25
1 x -Dottie Cross TMPJ72B
1 x -DIRECTIONS:
In a large soup kettle, cook the ground round, sausage,
onions, red and green pepeprs, chili peppers, and
garlic over medium-high heat, stirring often, until
the meat is seared (but not browned), about 10
minutes. Pour off excess fat. Add the chili powder,
salt, oregano, cumin, and bay leaves and stir for 1
minute. Add the tomatoes with their puree, breaking up
the tomatoes with a spoon. Bring to a simmer. Reduce
the heat to low and cook, stirring often, until the
liquid is reduced, about 1-1/2 hours. In a small bowl,
combine the cornmeal and 1/2 cup of water. Stir the
cornmeal mixture and the pink and black beans into the
chili.Cook, stirring occasionally, until the chili is
thickened, about 10 minutes. (The chli can be made up
to 3 days ahead. If desired, scrape off and discard
the solidified fat that rises to the surface. Reheat
the chili gently on top of the stove before serving.)
Makes about 25 servings.
Source: "An Edible Christmas" (A Treasury of Recipes
for the Holiday) by Irena Chalmers.
Reformatted by: CYGNUS, HCPM52C
-----
Malama Kau Pono, CYGNUS in Boulder, CO <12/07 12:28 am MST>
PRODIGY(R) interactive personal service 12/10/92 5:59 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/09 9:41 AM
TO: JOYCE BURTON (PDPP83A)
FROM: C MINEAH (HCPM52C)
SUBJECT: R-MM 4-PEPPER RELISH
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: FOUR-PEPPER RELISH
Categories: Relishes Holidays
Servings: 1
1 x -Dottie Cross TMPJ72B
2 ea large red bell peppers;
1 x -seeded and finely chopped
2 ea large green bell peppers;
1 x -seeded and finely chopped
2 ea large yellow bell peppers;
1 x -seeded and finely chopped
2 ea small fresh hot chile pepper
1 x -seeded and finely chopped
2 ea medium red onions, finely ch
1 1/3 c white wine vinegar
1 c sugar
1 x -1/2 chopped fresh coriander
2 t salt
Put the peppers and onions in a heavy enamel or
stainless-steel saucepan. Add sufficient water to
cover and bring to a boil over high heat. Boil for 1
minute, then drain well in a colander.
Return the vegetables to the pan and add the remaining
ingredients. Bring the mixture to a simmer over low
heat and cook for 5 minutes. Let cool, pack into hot
sterilized jars and attach the lids. Process in a
boiling water bath for 5 minutes. Remove from the
water and cool completely at room temperature. Makes
about 3 pints. Source: "An Edible Christmas" (A
Treasury of Recipes for the Holiday) by Irena Chalmers.
Reformatted by: CYGNUS, HCPM52C
-----
Malama Kau Pono, CYGNUS in Boulder, CO <12/08 11:07 pm MST>
PRODIGY(R) interactive personal service 12/10/92 5:59 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/07 8:05 AM
TO: JOYCE BURTON (PDPP83A)
FROM: C MINEAH (HCPM52C)
SUBJECT: R-MM 5-ALARM SALSA
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: FIVE-ALARM SALSA
Categories: Sauces Tex-mex
Servings: 1
1 x -Dottie Cross TMPJ72B
1 ea 28-ounce can whole tomatoes
1 x -tomato puree, undrained
2 ea fresh hot green chili pepper
1 x -seeded and minced,
1 x -or 1/2 c chopped canned gre
1 x -chili peppers
1/2 c finely chopped white or yell
1 x -onion
2 ea garlic cloves; minced
2 T lime juice
In a medium saucepan, bring all the ingredients to a
simmer over medium-low heat, then cook for 5 minutes.
Spoon the salsa into hot, sterilized jars and attach
the lids. Process the jars in a boiling water bath for
5 minutes. Remove from the water and cool at room
temperature. Note: The canned chili peppers will make
a milder salsa than if you use fresh chiles. After
opening, you can extend the salsa (and mute the heat a
little) by stirring in a cupful of minced bell peppers
or thawed corn kernels. A tablespoon or so of chopped
coriander leaves adds a nice fillip. Makes about 2
pints. Source: "An Edible Christmas"(A Treasury of
Recipes of the Holiday) by Irena Chalmers.
Reformatted by: CYGNUS, HCPM52C
-----
Malama Kau Pono, CYGNUS in Boulder, CO <12/07 12:29 am MST>
PRODIGY(R) interactive personal service 12/10/92 6:00 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 11/27 5:41 PM
TO: ROBBIE SHELTON (XXXJ77A)
FROM: BARBARA DAY (GWHP32A)
SUBJECT: R-MM A NEW BEEF
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Italian Sirloin Stew
Categories: Meats, Beef
Servings: 4
--------------------BARB DAY - GWHP32A--------------------
1 lb Sirloin steak; cut 1" thick,
- boneless
1 lg Garlic clove; crushed
2 tb Olive oil; divided
2 md Onions; cut in 1/4" slices
1 ts Basil; dried
1/8 ts Red pepper; ground
14 1/2 oz Tomatoes; canned, with juice
1 c Beef broth
2 md Zucchini; cut in 1/4" slices
Parmesean cheese; grated
- optional
Preparation time: 30 minutes
Cut steak into 1/4" thick strips; cut each strip into
1" pieces. Combine garlic with 1 tb. oil; sdtir into
beef and reserve.
Saute onion in remaining oil in a large saucepan for
3 minutes. Sprinkle with basil and pepper; cook and
stir 1 minute. Add tomatoes, beef broth and zucchini.
Bring to a boil; cover reduce heat and simmer 15
minutes.
Meanwhile heat large nonstick skillet over medium
high heat. Cook and stir the beef 1 to 2 minutes; add
to sauce. Stir 2 ts. cornstarch dissolved in 2 tb.
water into stew and cook until slightly thickened,
about 2 minutes. Sprinkle with grated cheese, if
desired.
Serving suggestion: Toasted garlic bread
Source: Beef Industry Council
-----
PRODIGY(R) interactive personal service 12/10/92 6:00 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/06 4:33 PM
TO: ALL
FROM: MONA HOFFMAN (BTMF00B)
SUBJECT: R-MM A.AM.MEATLOAF
Hello,
Here is another good meatloaf recipe.
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: ALL-AMERICAN MEATLOAF *BTMF00B*
Categories: Meats
Servings: 12
2 lb Grd chuck or sirloin
3/4 c Oatmeal
1 x Onion
1/2 c Catsup
1/4 c Milk
2 x Eggs
1 tb Horseradish
1 ts Salt
1/4 ts Pepper
1/2 c Catsup
1 tb Horseradish
3 tb B. sugar
2 ts Mustard(prepared)
Combine first 9 ingredients; shape into two 7 1/2x4"
loaves. Place on a lightly greased rack of a broiler
pan; bake at 350 deg for 40 min. Combine 1/2 c catsup,
1 T horseradish & remaining ingredients; spoon over
meatloaf & bake an additional 5 min. Yields 2 loaves.
NOTE May freeze the second loaf.
-----
Enjoy Mona in Mich 12/06/92 04:25 pm
PRODIGY(R) interactive personal service 12/10/92 6:00 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/10 6:37 AM
TO: ALL
FROM: CHRISTIE ASPEGREN (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: COMPANY HAM SAUCE
Categories: Sauces, American, Southern, Meats
Servings: 10
Pan juices from baked ham
1/2 c Beef broth
2 tb Brown sugar
2 tb Currant jelly
1 tb Sherry
1 tb Cornstarch
1 ts Dijon mustard
1/4 c Currants or raisins
Serve with any ham to make it a special dish. Pour
pan juices from baked ham through wire strainer,
including onions and apples. Press on solids to
extract as much juice as possible. Degrease strained
juices. Add broth, sugar, and jelly to pan juices and
heat to a boil in a saucepan. Mix cornstarch with
mustard and sherry. Wisk rapidly into simmering sauce
and stir for several minutes until blended and
slightly thickened. Add currants or raisins and
simmer 10-15 minutes before serving.
-----
PRODIGY(R) interactive personal service 12/10/92 6:01 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/10 6:37 AM
TO: ALL
FROM: CHRISTIE ASPEGREN (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: CRAB QUICHE
Categories: Eggs, Creole, Chachie's, Seafood
Servings: 4
Crust:
1/2 Recipe plain pastry or 1
Layer pie crust mix for
9 inch pie pan
Filling:
7 1/2 oz Fresh lump crabmeat
(shells and cartilage re-
Moved)
3 oz Swiss cheese (grated)
4 Eggs
2 c Table cream
1/3 c Onion (minced)
1 ts Salt
1/4 ts Cayenne pepper
1 tb Fresh parsley (chopped)
Goes well with dry white wine. Preheat oven to 425F.
Crust: Prepare pie crust as directed. Place pastry on
the bottom and sides of a 9-inch pie pan. Filling:
Over the dough, sprinkle all of crabmeat, then all of
cheese. In a bowl, beat eggs, cream, onion, salt, and
cayenne until blended. Pour mixture over crabmeat and
cheese. Sprinkle with parsley. Place pan on a cookie
sheet and set on middle rack in oven. Bake at 425F
for 15 minutes, then reduce heat to 300F. Bake 30
minutes more or until knife, when inserted, comes out
clean. Remove quiche from oven and let cool 10
minutes. Cut and serve warm. Yields 6 slices.
-----
PRODIGY(R) interactive personal service 12/10/92 6:01 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/10 6:37 AM
TO: ALL
FROM: CHRISTIE ASPEGREN (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: CREAM OF ASPARAGUS SOUP
Categories: American, Soups, Vegetables
Servings: 6
1 tb Butter
1 sm Onion, finely chopped
1/2 Stalk celery, finely chopped
2 c Chicken stock
(see index)
1 lb Asparagus tips, chopped
Salt & pepper to taste
1/4 ts Mace
3/4 c Whipping cream
3 Hard-cooked eggs, chopped
SOURCE: THE IMPECCABLE PIG, EAST INDIAN SCHOOL,
SCOTTSDALE. WINE: J. PHELPS CHARDONNAY, 1979. Melt
the butter in a saucepan over medium heat. Add the
onion and celery and cook, stirring often, until soft
but not brown. Add the stock and bring to a boil.
Add the asparagus; simmer for 5 minutes. Add salt,
pepper, and mace. Remove from heat. Slowly stir in
the cream. Reheat gently. Serve in bowls garnished
with hard-cooked egg.
-----
PRODIGY(R) interactive personal service 12/10/92 6:02 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/10 6:37 AM
TO: ALL
FROM: CHRISTIE ASPEGREN (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: FILETE ALBANIL
Categories: Mexican, Meats
Servings: 4
5 Mulato peppers
3 Tomatoes, coarsely chopped
2 Cl Garlic
1 ts Oregano
1/2 ts White pepper
1 1/2 lb Beef tenderloin, sliced
1/4 in. thick
1/2 lb Fresh mushrooms, sliced
1/2 c Red wine
1 tb Chopped parsley
2 tb Butter, melted
1 ts Olive oil
SOURCE: JAVIERS, COLE AVENUE, DALLAS. WINE:
CHATEAUNEUF-DU-PAPE; JABOULET-VERCHERRE. 1. Remove
the stem and core from the peppers. Split open and
remove the veins and seeds. Wash in cold running
water. 2. Chop the peppers. Soak in hot water for
20 minutes. 3. Combine the peppers, soaking water,
tomatoes, garlic, oregano, and white pepper in an
electric blender and puree. 4. Simmer the
tenderloin, mushrooms, pepper puree, wine, and parsley
in the butter and oil for 20 minutes. NOTE: The seeds
of peppers provide the fire. You may prefer to leave
a few in.
-----
PRODIGY(R) interactive personal service 12/10/92 6:02 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/10 6:37 AM
TO: ALL
FROM: CHRISTIE ASPEGREN (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: THE CAPTAIN'S TABLE HOUSE SALAD
Categories: Salads, American
Servings: 4
1 Head chicory, cleaned and
Broken into bite-size pieces
1 Head romaine, cleaned and
Broken into bite-size pieces
1 Carrot, shredded
1 Tomato, sliced into eighths
1 c Sliced thinly
House vinaigrette dressing
Serve with House Vinaigrette Dressing recipe. Toss
ingredients together and sprinkle with dressing.
-----
PRODIGY(R) interactive personal service 12/10/92 6:02 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/10 6:37 AM
TO: ALL
FROM: CHRISTIE ASPEGREN (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: CRISPY STRING BEANS
Categories: Chinese, Vegetables
Servings: 4
2 c Cooking oil
1 tb Cooking oil
3/4 lb String beans, trimmed
And cleaned
1 tb Minced garlic
2 tb Minced pork
2 tb Soy sauce
1/2 tb Sherry
1/2 tb Sugar
4 tb Chicken broth
1/2 tb Sesame oil
1 tb Minced scallion
1. Heat 2 cups of the oil in a wok and add the beans.
Fry for one minute or until soft. Drain. 2. In a
saute pan, add the remaining oil and heat. Add the
beans, soy sauce, sherry, sugar, and broth. Add the
sesame oil and scallion, swirling to heat through.
Serve. Our beans are extremely crisp, which makes all
the difference.
-----
PRODIGY(R) interactive personal service 12/10/92 6:03 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/10 6:37 AM
TO: ALL
FROM: CHRISTIE ASPEGREN (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: APPLE TARTS WITH ICE CREAM PART 1
Categories: American, Spago, Desserts
Servings: 6
1 1/2 lb Puff pastry dough
6 lg Cooking apples (like
Newton, Pippin,
Granny Smith)
4 1/2 tb Butter
1/3 c Sugar
3 tb Calvados
1 Egg, lightly beaten
1/4 c Caramel sauce:
1 c Sugar
3/4 c Whipping cream
3 tb Unsalted butter, cut in
Small pieces
Caramel ice cream:
8 Egg yolks
2/3 c Sugar
(see part 2 for more)
SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND
CABERNET SAUVIGNON, 1978. Preheat oven to 325. Roll
out 1/2 dough until 1/8-in. thick and line six
individual tart pans. Peel, core, and thinly slice
the apples. Heat 3 tablespoons butter in skillet,
saute apples 3-4 minutes until golden. Sprinkle
sauteing apple slices with sugar. Meanwhile, warm
Calvados in saucepan. Pour warm brandy over apple
slices, cover skillet for a few seconds, uncover,
ignite. Fill tart pans with flambeed apple slices.
Cut remaining 1-1/2 tablespoons butter in 6 pieces,
lay 1 piece on each tart. Drizzle warm Caramel Sauce
over tart fillings to glaze. Roll out remaining puff
pastry dough until 1/8-in. thick. Cut out tops to
cover tart shells. Cut design in center of each top
with cookie cutter; place on top of tarts, leaving
sides open. Gently brush dough with beaten egg. Bake
in preheated oven 30 minute, until golden brown.
Serve with Caramel Ice Cream. (see part 2 for sauce
and ice cream)
PRODIGY(R) interactive personal service 12/10/92 6:03 PM
-----
PRODIGY(R) interactive personal service 12/10/92 6:24 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/10 6:37 AM
TO: ALL
FROM: CHRISTIE ASPEGREN (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: APPLE TARTS WITH ICE CREAM PART 2
Categories: American, Spago, Desserts
Servings: 6
2 c Milk
2 c Whipping cream
1 Vanilla bean, split
1 c Caramel sauce
SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND
CABERNET SAUVIGNON, 1978. SAUCE: Combine sugar and
1/2 cup water in heavy saucepan. Cook on medium heat
15-20 minutes, until sugar turns light golden brown.
Don't let sugar burn. Remove saucepan from heat,
immediately add cream, stirring until smooth. Add
butter, let melt in sauce. Stir to combine thoroughly.
Serve warm or chilled. If not using at once, cover
with plastic wrap, store in refrigerator. ICE CREAM:
In 3-quart bowl, whisk egg yolks together with sugar.
Set aside. Pour milk and cream into saucepan, add
split vanilla bean. Heat just to boiling point to
scald, then remove pan from heat. Pour a little
scalded milk and cream into egg mixture, stir gently.
Gradually add and mix in remaining milk and cream.
Return pan to stove, cook over medium to low heat,
stirring constantly until mixture coats wooden spoon.
Strain into bowl over ice. Stir in Caramel Sauce.
Freeze in ice-cream maker, according to directions.
-----
PRODIGY(R) interactive personal service 12/10/92 6:24 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/10 6:38 AM
TO: ALL
FROM: CHRISTIE ASPEGREN (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA
#1 (We'll see if they go up in order <G>)
These are from MK's 'A Taste for all Seasons'
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: AGNOLOTTI BANDIERA PART 1
Categories: Italian, Pasta
Servings: 6
2 c Flour plus flour for
Dusting
1/2 ts Salt
1/2 ts White pepper
1 Stick unsalted butter, cut
Into pieces
4 Eggs
1 Egg beaten w/ a pinch of
Salt for egg wash
Semolina for sprinkling
(see part 2 for more)
SOURCE: IL TULIPANO, 11052 BISCAYNE BLVD, MIAMI.
WINE: GRECO DI TUFO. 1. Prepare the pasta. Place dry
ingredients and butter in food processor fitted with a
pastry blade and run machine for 1 minute, or until
butter is cut up and mixture feels sandy. Add eggs
and run machine in quick spurts for 2 minutes, or
until dough forms a compact ball. 2. Cut dough into
4-5 small pieces. Lightly flour each and roll it
through pasta machine (set rollers at widest gap).
When dough is smooth, reduce gap between rollers and
roll the dough again. Continue in this fashion until
rollers are at their narrowest setting. As dough
sheets come out, dust them lightly with flour and
spread them out on the table. 3. Prepare filling.
Steam spinach for 30 seconds or until tender, rinse it
under cold water, and squeeze it tightly to extract
all the water. Place the spinach and remaining
ingredients for filling in food processor and grind
until smooth. (See part 2 for more)
-----
PRODIGY(R) interactive personal service 12/10/92 6:24 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/10 6:38 AM
TO: ALL
FROM: CHRISTIE ASPEGREN (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: FRIED BANANA
Categories: Desserts, Chinese
Servings: 4
1 Banana, quartered
1/2 c Flour
2 ts Double action baking
Powder
6 tb Water
4 c Cooking oil
4 tb Honey
Light, sweet dessert - a perfect ending to the dinner.
1. Roll the banana pieces in flour. Mix the baking
soda with water to make a paste and roll the banana
pieces in it. 2. Heat the oil until it is hot. Deep
fry bananas for 4 minutes or until they are golden
brown. Drain. 3. Pour 1 tablespoon of honey on each
banana piece and serve.
-----
PRODIGY(R) interactive personal service 12/10/92 6:25 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/10 6:38 AM
TO: ALL
FROM: CHRISTIE ASPEGREN (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: FRIED OYSTERS WRAPPED IN BACON
Categories: Creole, Chachie's, Seafood
Servings: 2
1 Dozen fresh, shucked oysters
(in a jar)
1/4 c Oyster liquor (from jar)
1 Bay leaf
1 ts Worcestershire sauce
4 sl (1/2 oz each) lean,
Raw bacon
1/2 c Unbleached white flour
(in a small bowl)
2 Eggs (beaten in a small
Bowl)
1 c Bread crumbs
2 c Oil (for frying)
12 Toothpicks (for wrapping
Bacon)
In a 1 quart saucepan, on a medium flame, poach
oysters in oyster liquor with bay leaf and
Worcestershire (about 2 minutes, until the edges of
the oysters curl). Remove oysters from liquor and set
aside. Discard liquor. Cut bacon strips in thirds.
Wrap each oyster with bacon and fasten with a
toothpick. Roll in flour, dip in eggs, and then roll
in bread crumbs. Heat oil in a 9 inch skillet. When
oil smokes, reduce heat and fry oysters for 5 minutes.
Drain on paper bag and serve immediately. Yields 12
oysters.
-----
PRODIGY(R) interactive personal service 12/10/92 6:25 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/10 6:38 AM
TO: ALL
FROM: CHRISTIE ASPEGREN (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: FRIED SPARE RIBS WITH HONEY
Categories: Chinese, Meats
Servings: 4
1 1/4 lb Pork ribs, trimmed
3/4 c Sugar
1/2 c Vinegar
5 tb Soy sauce
3 tb Sherry
4 c Cooking oil
1. Cut the ribs between the bones into single pieces.
Heat the sugar, vinegar, soy sauce, and sherry to a
boil. Pour over the ribs and marinate for at least
one hour. 2. Heat the oil in a large wok. Add the
ribs and fry for 5 minutes or until golden brown.
Turn off heat and allow to continue cooking an
additional 4 minutes. Remove, drain, and serve. The
sweet sauce, what we call honey, is our special touch.
The ribs, if prepared perfectly, will be crisp on the
outside, sweet and tender on the inside.
-----
PRODIGY(R) interactive personal service 12/10/92 6:25 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/10 6:38 AM
TO: ALL
FROM: CHRISTIE ASPEGREN (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: GARLIC MARINARA
Categories: Sauces, American
Servings: 4
1 8 oz can italian plum
Tomatoes
2 Cl Garlic, crushed
2 tb Olive oil
2 pn Oregano
1 ts Chopped parsley
Use with Red Snapper en Papillote. 1. Drain tomatoes
and chop. 2. Saute garlic in saute pan with olive
oil for one minute or until golden. Remove garlic and
add tomatoes. Saute for 4 minutes. Add oregano and
parsley. Saute for one more minute.
-----
PRODIGY(R) interactive personal service 12/10/92 6:26 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/10 6:39 AM
TO: ALL
FROM: CHRISTIE ASPEGREN (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: CHICKEN CLEMENCEAU
Categories: Chicken, French
Servings: 4
1 3-lb chicken, disjointed
6 Cl Garlic, chopped
1 tb Butter
1 tb Olive or corn oil
1 c Water or stock
1 c White wine or vermouth
1 c Peas, cooked
4 Potatoes, peeled and chopped
1/2 c Corn oil
1 Head garlic, peeled and
Chopped
Garlicky and good. Peas and potatoes included. Coat
chicken lightly with flour. Brown in butter and oil
at medium high heat. Lower heat, add head of garlic
and saute until aromatic. Pour off fat except 2
tablespoons and add 1/2 cup each of water and wine.
Simmer over low heat 1-1/2 hours, adding water and
wine as needed. About 15 minutes before serving, heat
1/2 cup of oil in skillet and pan fry potatoes and
additional garlic. When nearly done add peas and heat
through. Remove vegetables with slotted spoon. Add
to chicken just before serving and heat briefly to
blend flavors. There should be enough sauce, of a
glaze-like consistency, to coat the chicken and
vegetables lightly.
-----
PRODIGY(R) interactive personal service 12/10/92 6:26 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/10 6:39 AM
TO: ALL
FROM: CHRISTIE ASPEGREN (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: CHIMICHANGAS SUPREME PART 1
Categories: Mexican, Meats
Servings: 4
1 lb Lean beef
1 ts Salt
1/4 ts Pepper
1/4 ts Garlic powder
4 Tomatoes
1 1/2 ts Shortening
1/2 Onion, chopped
1/2 Bell pepper, chopped
1 1/2 ts Flour
1/2 c Canned whole green
Chiles
4 fl Tortillas
Oil for deep frying
Red chile sauce (see index)
SOURCE: LOS OLIVOS, PHOENIX, TEMPE. BEVERAGE: BRISA
LIGHT OR DARK. 1. Cut the beef into 4 pieces. Place
in a 5 to 6-quart pan and add water to cover. Bring
to a boil; skim the foam from the surface. Add the
salt, pepper, and garlic. Simmer until tender,
approximately 1-1/2 to 2 hours. 2. Drain the beef,
reserving 1/2 cup of the broth. When the meat is
cool, shred. Chop 2 of the tomatoes. 3. Melt the
shortening in a pan over medium heat. Add the onion
and bell pep- per and saute until tender. Add the
flour, whisking until no lumps remain, and cook 2
minutes. Add the shredded beef, reserved broth,
chopped tomatoes, and whole chiles. Simmer 15
minutes. 4. Place about 1/2 cup of the meat mixture
in a line down the center of each tortilla. Fold both
ends over 1 inch to 2 inch; fold one side over the
other and roll up in a neat package. Secure with a
toothpick. 5. Deep fry in very hot oil (400F) until
(See Part 2 for more)
-----
PRODIGY(R) interactive personal service 12/10/92 6:26 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/10 6:39 AM
TO: ALL
FROM: CHRISTIE ASPEGREN (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: CHIMICHANGAS SUPREME PART 2
Categories: Mexican, Meats
Servings: 4
(cont. from part 1)
1 c Shredded wisconsin
Cheddar cheese
1 c Sour cream
4 Black olives
1/4 c Chopped green onions
1 tb Whipping cream
Guacamole (see index)
2 c Shredded lettuce
4 Black olives
SOURCE: LOS OLIVOS, PHOENIX, TEMPE. BEVERAGE: BRISA
LIGHT OR DARK. Crisp and well browned. Drain on
paper toweling. 6. Preheat the broiler. Place the
chimichangas on an ovenproof platter or in a baking
pan. Spoon Red Chile Sauce over liberally. Sprinkle
with grated cheese and green onion. Place under
broiler until the cheese melts. 7. Combine the sour
cream and whipping cream. Slice the remaining 2
tomatoes. Top the chimichangas with the sour cream
mixture and Guacamole. Garnish with shredded lettuce,
sliced tomato, and olives.
-----
PRODIGY(R) interactive personal service 12/10/92 6:26 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/10 6:39 AM
TO: ALL
FROM: CHRISTIE ASPEGREN (FGXF83A)
SUBJECT: R-MM ALL SEASONS MEA
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: CHIPPED BEEF DIP
Categories: Dips, Creole, Chachie's, Meats, Appetizers
Servings: 8
8 oz Cream cheese (room-
Temperature)
2 tb Milk
1 Jars (2-1/2 oz) chipped
Beef (finely chipped)
2 tb Onions (minced)
1 tb Green bell pepper
(finely chopped)
1/8 ts Black pepper
1/2 c Sour cream
1/4 c Pecans (finely chopped)
1 lb Chips or crackers
Quick and easy. Serve with chicken fricassee and
rice. Preheat oven 350F. In a large bowl, blend cream
cheese and milk. Stir in chipped beef, onion, green
pepper, pepper and sour cream. Mix well. Pour into a
small baking dish and sprinkle pecans on top. Bake,
uncovered, for 20 minutes in a 350F oven. Serve hot
with chips or crackers.
-----
PRODIGY(R) interactive personal service 12/10/92 6:27 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/07 8:05 AM
TO: JOYCE BURTON (PDPP83A)
FROM: C MINEAH (HCPM52C)
SUBJECT: R-MM BB-LEMON JAM
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: BLUEBERRY-LEMON JAM
Categories: Jams
Servings: 1
1 x -Dottie Cross TMPJ72B
4 1/2 c blueberries; fresh or frozen
7 c sugar
2 T lemon juice
1 x Grated zest of 2 large lemon
3 ea 3-oz pouches liquid pectin
Pick over the fresh blueberries to remove any stalks
and rinse under cold water. Drain well and place in a
large heavy-bottomed saucepan. (Do not rinse or thaw
the frozen berries.) Crush the berries slightly with a
potato masher or pestle. Stir in the sugar, lemon
juice, and zest. Bring to a boil over medium-high
heat, stirring often. When the mixture reaches a full
boil, cook for 1 minute. Stir in the pectin. Return to
a full boil, then cook for another minute.
Ladle into hot, sterilized jars leaving 1/4 inch of
headroom. Wipe the rims clean and put the lids on top
of the jars. Process in a boiling water bath for about
5 minutes. Remove from the water and cool completely
at room temperature. Makes about 6 cups.
Source: "An Edible Christmas (A Treasury of Recipes
for the Holiday) by Irena Chalmers.
Reformatted by: CYGNUS, HCPM52C
-----
Malama Kau Pono, CYGNUS in Boulder, CO <12/07 12:31 am MST>
PRODIGY(R) interactive personal service 12/10/92 6:28 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/06 4:33 PM
TO: ALL
FROM: MONA HOFFMAN (BTMF00B)
SUBJECT: R-MM C.GER. MEATBALL
Hello all,
This is a very good appetizer for the holidays.
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: CRISP GERMAN MEATBALLS
Categories: Meats
Servings: 1
1/2 lb Grd pork sausage
1/4 c Onion, chopped
1 cn 16 0z saurkraut, drain & chopped
2 tb Breadcrumbs,dry & fine
1 pk Cream cheese, soften
2 tb Parsley
1 ts Prepared mustard
1/4 ts Garlic salt
1/8 ts Pepper
1 c Mayo
1/4 c Prepared mustard
2 x Eggs
1/4 c Milk
1/2 c Flour
1 c Breadcrumbs, fine
Veg. oil
Combine sausage & onion in a lg pan; cook til sausage
is browned, stirring for it to crumble. Drain well. Stir
in kraut & 2 T breadcrumbs. Combine c. cheese & next 4
ingredients in lg bowl; add sausage mixture,
stirring well. Cover & let stand for 2 hrs. Combine mayo
& mustard; set aside. Combine eggs & milk in sm bowl; set
aside. Shape sausage mixture into 3/4" balls; roll in
flour. Dip each ball in reserved egg mixture;roll balls in
1 c breadcrumbs. Pour oil to a depth os 2" into d, oven;
heat to 375 deg. Fry, a few at a time, 2 min or til golden
brown. Drain on paper towel. Serve with mayo mixture.
Yields 5 doz
-----
Enjoy Mona in Mich 12/06/92 04:15 pm
PRODIGY(R) interactive personal service 12/10/92 6:29 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/09 9:41 AM
TO: JOYCE BURTON (PDPP83A)
FROM: C MINEAH (HCPM52C)
SUBJECT: R-MM CHOC WRTH CAKE
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: CHOCOLATE WREATH CAKE
Categories: Desserts Cakes Holidays
Servings: 12
1 x -Dottie Cross TMPJ72B
3 c all-purpose flour
1 T baking powder
1 T baking soda
1 1/2 t salt
3 c sugar
3 c water
6 oz semisweet chocolate;
1 x -finely chopped
1 lb unsalted butter; softened
3 ea large eggs; lightly beaten
2 1/4 c confectioners' sugar
1/2 t vanilla extract
1 x -Few drops green food colori
1 x Fresh raspberries, dried
1 x -cranberries, or cherries,
1 x -for garnish
Preheat the oven to 350 degrees. Butter and flour a
10-inch tube pan with a nonremovable bottom.
In a large bowl, sift together the flour, baking
powder, baking soda, and salt. In a medium pot,
combine the sugar and water and bring them to a boil.
Remove the pot from the heat and stir in the chocolate
and 1 stick of butter. When the chocolate and butter
have completely melted, whisk the mixture to combine
completely. Whisk in the beaten eggs. Pour about half
the chocolate mixture into the dry ingredients and
whisk vigorously to thoroughly combine the ingredients
and remove any lumps. Working quickly, add the
remaining chocolate mixture and whisk to combine. Pour
the batter into the prepared pan and bake for about 60
minutes, until a cake tester inserted in the center
comes out clean. Let the cake cool in the pan for
about 15 minutes, then turn out onto a rack to cool
completely. In a medium bowl, cream together the
remaining 3 sticks of butter and the confectioners'
sugar, until light and fluffy. Remove 1/3 cup of the
PRODIGY(R) interactive personal service 12/10/92 6:29 PM
icing, place in a small bowl, and color it with a few
drops of the green food coloring. Put the remaining
icing in a pot, add the vanilla. Over low heat, stir
the icing until it becomes a pourable consistency. (If
it overheats, causing the butter to spearate, put the
icing in the refrigerator to chill and stir to bring
it back together.) Pour the icing over the cooled cake
so that it drips down the center and outside. Cluster
the red berries in groups of 3 on top of the cake.
Fill the green icing into a pastry bag fitted with a
leaf tip and pipe a few leaves around each cluster of
berries. Serves 12 to 16.
Source:"An Edible Christmas" (A Treasury of Recipes
for the Holiday) by Irena Chalmers.
Reformatted by: CYGNUS, HCPM52C
-----
Malama Kau Pono, CYGNUS in Boulder, CO <12/08 11:10 pm MST>
PRODIGY(R) interactive personal service 12/10/92 6:30 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/05 12:03 PM
TO: JOYCE BURTON (PDPP83A)
FROM: C MINEAH (HCPM52C)
SUBJECT: R-MM GOLD PCH BUTTER
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: GOLDEN PEACH BUTTER
Categories: Jellies Holidays
Servings: 1
1 x -Dottie Cross TMPJ72B
4 lb ripe peaches;
1 x pitted and quartered
1 x -(about 3-1/2 quarts)
2 c water
2 c sugar
1/4 c lemon juice
1 x -Grated zest of 2 lemons
2 t ground cinnamon
1/2 t ground cloves
In a large saucepan, bring the peaches and water to a
boil over a medium heat. Reduce the heat to low and
simmer, stirring often, until peaches are very tender.
In a food processor fitted with the metal blade or a
blender, process the fruit mixture in batches until
smooth. Return the puree to the saucepan and stir in
the sugar, lemon juice, lemon zest, cinnamon, and
cloves. Bring to a boil over medium heat, stirring
constantly. Reduce the heat to low and simmer,
stirring often, until thickened and reduced to about 6
cups, about 30 minutes. Ladle the peach butter into
hot, sterilized jars, leaving 1/4 inch of headroom.
Wipe the rims clean and put the lids on the jars.
Process in a boiling water bath for 10 minutes. Remove
the jars from the water and cool completely at room
temperature. Makes about 3 pints. Source: "An Edible
Christmas" (A Treasury of Recipes for the Holiday) by
Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
-----
Malama Kau Pono, CYGNUS in Boulder, CO <12/05 06:34 am MST>
PRODIGY(R) interactive personal service 12/10/92 6:30 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/05 11:59 AM
TO: JOYCE BURTON (PDPP83A)
FROM: C MINEAH (HCPM52C)
SUBJECT: R-MM NEW WAVE EGGNOG
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: NEW WAVE EGGNOG
Categories: Beverages Holidays
Servings: 1
1 x -Dottie Cross TMPJ72B
4 c half-and-half
1 1/2 c sugar
12 ea large egg yolks
2 c heavy cream
1/2 c dark rum
1/2 c brandy or cognac
1/2 c bourbon or scotch
1 pt high-quality vanilla ice cre
In a medium saucepan, combine the half-and-half and
sugar. Cook over low heat, stirring often, until the
mixture comes to a low simmer. In a medium bowl, whisk
the egg yolks till combined. Gradually whisk the hot
mixture into the yolks. Return the yolk mixture to the
saucepan. Cook over low heat, stirring constantly with
a wooden spoon, until the custard lightly coats the
spoon. (An instant-read thermometer inserted in the
custard will read 180 degrees F.) Immediately strain
the custard through a sieve into large bowl. Cool to
room temperature, then cover with plastic wrap and
refrigerate until very cold, at least 4 hours or
overnight. When ready to serve, whip the cream until
soft peaks form. Stir the whipped cream, rum, brandy,
and bourbon into the chilled custard. (The eggnog can
be prepared up to 1 day ahead, covered, and
refrigerated.) Pour the eggnog into a punch bowl.
Place the vanilla ice cream in the punch bowl and
serve. Makes about 1-3/4 quarts.
Source: "An Edible Christmas" (A Treasury of Recipes
for the Holiday) by Irena Chalmers.
Reformatted by: CYGNUS, HCPM52C
-----
Malama Kau Pono, CYGNUS in Boulder, CO <12/05 06:19 am MST>
PRODIGY(R) interactive personal service 12/10/92 6:31 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/04 7:43 AM
TO: DOLORES MCCANN (BSWN00A)
FROM: C MINEAH (HCPM52C)
SUBJECT: R-MM SPRINGERLE
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: SPRINGERLE
Categories: Desserts Cookies Holidays
Servings: 48
1 x -Kathryn Evans JMSH36B
4 c flour
2 t baking powder
4 ea eggs, well beaten
2 c sugar
2 t boiling water
2 tb anise seed
Sift flour; measure; add baking powder and sift again.
To well-beaten eggs gradually add the sugar, beating
until very thick.
Pour boiling water over anise seed and add to egg
mixture Stir in the flour. Chill.
Roll on a lighly floured board to 1/4 inch
thickness;>>> then roll again with a springerle
roller to make designs. Cut the cookies at the marked
outlines and place on an ungreased cooky sheet. Let
dry 6 to 8 hours at room temperature. Bake in a
moderate oven (375) 12 to 15 min. or until brown.
Makes 4 dozen cookies. Reformatted by: CYGNUS, HCPM52C
-----
Malama Kau Pono, CYGNUS in Boulder, CO <12/04 12:09 am MST>
PRODIGY(R) interactive personal service 12/10/92 6:32 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/05 12:03 PM
TO: ALL
FROM: LISA HLAVATY (FDGN81A)
SUBJECT: R-MM SOUR CREAM CHIX
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: Sour Cream Onion-Chive Chicken
Categories: Main dish, Poultry
Servings: 6
-Lisa Hlavaty fdgn81a
COATING:
2 c Fresh bread crumbs
1/2 ts Salt
1/4 ts Cracked pepper
1/4 ts Onion powder
1/4 ts Paprika
1/2 c Butter or margarine; melted
1 Frying chicken; cut up
3 md Onions; cut in half
SAUCE:
1 tb Flour
1 c Sour cream
1/4 ts Cracked pepper
Milk
2 tb Chopped fresh chives
Heat oven to 350. Combine all coating ingredients
except butter. Dip chicken in melted butter; coat with
crumb mixture. Reserve remaining crumbs and butter. IN
13x9 inch baking pan place chicken; add onions.
Sprinkle remaining crumbs over onions; drizzle with
remaining butter. Bake, basting occasionally for 60 to
70 minutes or unti fork tender. Remove chicken to
platter; keep warm. To make sauce, scrape baking pan;
pour pan drippings into 2 qt sautcpan. Stir in flour.
Cook over medium high het, stirring occasionally,
until bubbly, about 1 minute. Reduce heat to medium.
Stir in sour cream and pepper. continue cooking,
stirring occasionally, until heated through. If
needed, add milk unti desired consistency is reached.
Serve sauce over chicken and onions. Sprinkle with
chives. Source: Land O Lakes
-----
12/05 10:20 am : My very best to you, Lisa
PRODIGY(R) interactive personal service 12/10/92 6:32 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/05 12:03 PM
TO: ALL
FROM: LISA HLAVATY (FDGN81A)
SUBJECT: R-MM-STICKY CHICKEN
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: Sticky Chicken
Categories: Main dish, Poultry
Servings: 4
-------------------LISA HLAVATY FDGN81A-------------------
8 Half chicken breasts w/bone
12 oz Jar apricot preserves
8 oz French or russian dressing
1 Env. onion soup mix
Place chicken in pan that just fits the breasts
without too much overlapping. Mix other ingredients
together well and pour evenly over chicken. Bake in
325 oven for 1 hour. Check after 45 minutes, if
chicken is getting too brown, place foil tent over it
for last 15 minutes. Serve with rice.
-----
12/05 11:01 am : My very best to you, Lisa
PRODIGY(R) interactive personal service 12/10/92 6:33 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/03 2:45 PM
TO: ALL
FROM: LISA HLAVATY (FDGN81A)
SUBJECT: R-MM-STROGANOFF BUND
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: Stroganoff Bundles
Categories: Main dish, Ground beef
Servings: 6
-Lisa Hlavaty Fdgn81a
1 1/4 lb Ground beef
1 md Green pepper, chopped
1 md Onion, chopped
1 md Carrot, shredded
8 oz Sour cream
2 ts Flour
1 ts Worcestershire sauce
1/8 ts Garlic salt
1/2 Of a 17 1/4 oz package
Frozen puff pastry, 1 sheet
Thawed
1 7 1/2 oz. can semi condensed
Cream of mushroom soup
In a skillet cook beef, green pepper, onion, and
carrot till meat is brown and onion is tender; drain
off fat. Combine 1/2 cup of the sour cream, flour,
worcestershire sauce, and garlic salt. Stir into meat
mixture. Roll puff pastry into an 18x12 inch
rectangle.Cut into six 6-inch squares. Spoon about 1/6
of the filling into the center of each square. Moisten
edges of squares. Fold all 4 corners of each square to
center. Seal edges by crimping. Place in an ungreased
shallow baking pan. Bake in a 375 oven about 25
minutes or till golden. Meanwhile, make the sauce.
Combine the soup and remaining sour cream. Heat
through over low heat. Spoon sauce over bundles.
Source: Cooking For Friends
-----
12/03 12:38 pm : My very best to you, Lisa
PRODIGY(R) interactive personal service 12/10/92 6:36 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/06 3:26 PM
TO: ALL
FROM: LISA CRAWLEY (TSPN00B)
SUBJECT: R-MM:HANNUKAH CANDLE
Hello to all! I thought this might interest some of you for
your table this holiday season!
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: Channukah Candle Salad
Categories: Jewish, Salads
Servings: 4
-------------------LISA CRAWLEY TSPN00B-------------------
2 Bananas
4 Slices canned pineapple
4 Orange gumdrops
4 Strips green pepper
Lettuce
Mayonnaise
-------------------------VARIATION-------------------------
2 Red apples
-----------------------VARIATION #2-----------------------
Asparagus tips
Lettuce
Carrots
Water cress
Olives
Radishes
Parsley
French dressing
Cut bananas in half and remove tips. Stand upright in
pineapple centers. Top with gumdrop to represent
flame. Pour a little mayo. from tip of each candle to
represent melted wax. Arrange strip of pepper for
handle, making a loop fastened into pineapple at base
of candle.
VARIATION: Cut red apples in 2 without paring and
remove cores. Set a half banana into center to
represent candle, top with gumdrop and pour mayonnaise
down side of candle.
VARIATION #2: Use canned asparagus tips for candles.
Arrange flat on a flattened lettuce leaf or finely
shredded lettuce. Make tips of carrot to represent
flame, garnish with water cress, olives, radishes, and
parsley. Serve with French dressing. Serve
PRODIGY(R) interactive personal service 12/10/92 6:36 PM
individually or arrange on a long platter.
-----
Happy Holiday Season!
RSVP: Recipes Shared Very Proudly!
Lisa/aka Teaspoon/Cedar Rapids, IA.
PRODIGY(R) interactive personal service 12/10/92 6:36 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/05 6:44 PM
TO: ALL
FROM: LISA CRAWLEY (TSPN00B)
SUBJECT: R-MM:HOWARD COSELL
Anybody remember this one from last yr. ? I think I'll do
it just for nibbling over the holidays!
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: Monday Night Snack Cake or Howard Cosell Beer
Categories: Appetizers
Servings: 10
-------------------LISA CRAWLEY TSPN00B-------------------
-A BIG MOUTHFUL
1 lb Ham; diced; cooked
1 lb Brick Cheese; diced
1 lb Bacon; raw, diced
1 bn Green onions; chop;inc tops
1 ts Salt
12 Eggs
2 1/2 c Flour
Dice and chop first four ingred.; set aside. In lg.
mixing bowl, add the eggs and salt, beat well.
Gradually add flour and stir in rest of chopped
ingred. Pour into well-greased and floured 10" tube
pan. Bake at 325 for 1 1/2 hrs. Do not pour off
foamy grease. Let stand 25 min. before removing from
pan. May be sliced and served cold or cubed and picked
for hors d'oerves while watching football and drinking
beer.
The answer to any hostess' prayers as nice snack to
serve when guests are watching instant replays and
have no time between games to sit down to eat a hot
snack.
NOTE: Half recipe makes sm. Bundt pan size snack.
Serves 10 generously and 20 as hor d'oeurves.
-----
RSVP: Recipes Shared Very Proudly!
Lisa/aka Teaspoon/Cedar Rapids, IA.
PRODIGY(R) interactive personal service 12/10/92 6:37 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/09 5:23 PM
TO: ALL
FROM: LISA HLAVATY (FDGN81A)
SUBJECT: R-ROAST W/HORSERADIS
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: Roasted Beef with Horseradish Cream
Categories: Main dish, Meats
Servings: 7
-------------------LISA HLAVATY FDGN81A-------------------
1/4 c Vegetable oil
2 tb Cider vinegar
1 ts Salt
1 ts Pepper
1 tb Prepared horseradish
1 ts Garlic;minced
1/4 c Chopped fresh parsley
3 1/2 lb Beef chuck roast
---------------------HORSERADISH CREAM---------------------
1/2 c Dairy sour cream
1/2 c Mayonnaise
1/4 ts Salt
1/4 ts Pepper
1 tb Prepared horseradish
1 ts Lemon juice
1 ts Dijon mustard
1/4 c Fresh parsley
In dutch oven stir together all marinade ingredients
except parsley and roast; stir in parsley. Place roast
in marinade; turn to coat all sides with marinade.
Cover; refrigerate overnight. Heat oven to 350. Bake
roast in marinade for 1 1/2 to 2 hours or unti roast
is fork tender. Meanwhile, in small bowl stir together
all horseradish cream ingredients except parsley. Stir
in parsley. Cover, refrigerate unti ready to serve.
serve over carved roast. Source: Land O Lakes
-----
12/09 04:33 pm : My very best to you, Lisa
PRODIGY(R) interactive personal service 12/10/92 6:38 PM
FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE
TIME: 12/08 3:43 PM
TO: LISA HLAVATY (FDGN81A)
FROM: IRWIN SOLOMON (JJGF65A)
SUBJECT: ZOOOP 4 PRINCESS
---------- Recipe via Meal-Master (tm) v7.02
Title: Red Cabbage Soup I.E.S.JJGF65A
Categories: Soups, Cabbage
Servings: 6
------------------------------PHILLY.INQUIRER---------------
---------------
6 c Beef stock 3 tb Honey
2 lb Red cabbage,shredded 1/2 c Raisins
3 Cooking apples diced 1 c Plain
yogurt
1 Large onion,coarsely chopped Chopped
parsley
1/4 c Cider vinegar
In a 5 quart soup pot,combine the
stock,cabbage,apples and onion.Bring to a boil:reduce
heat,cover and simmer 30 minutes.
Stir in vinegar,honey,and raisins.Cook 10 minutes
more.Serve hot,topping each serving with a dollop of
yogurt and sprinkling of parsley.Makes 6 to 8
servings........
-----
Your Link To The Philly.Inquirer Irwin E. JJGF65A 12/08/92
03:37 pm