Colossal Cookbook/ColossalCookbook.cdr/mm/mema1000/mm3

Text File | 1991-08-14 | 115KB | 2,254 lines

------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Poached Halibut Rolls
Categories: Fish Main dish
  Servings:  2

  1 1/2 lb Halibut fillets                     3 Tb Butter
    1/2 c  Chicken broth or white wine         1 ea Clove garlic, minced
    1/2 ts Tarragon or basil                 1/2 ts Dijon mustard
      1 c  Fresh tomatoes, minced            1/2 ts Sugar
    1/2 ts Paprika                           1/2 c  Heavy cream

  Wipe each fillet with paper towel, then cut in half lengthwise and roll up
  each piece.  Place the butter in a 9 inch microwave safe pie plate and
  melt at high for 1 minute.  Add the chicken broth or white wine, garlic,
  tarragon or basil, dijon mustard, tomatoes and sugar.  Cover and cook 5
  minutes at high.  Stir well.  Place the fish rolls side by side in the
  dish and baste with the sauce.  Cook 8 minutes at medium high basting with
  juice halfway throug the cooking.  Remove the fish with a perforated spoon
  and place it in a warm dish.  To the sauce remaining in the cooking dish,
  add the cream and paprika; stir.  Cook 4 minutes at high, stirring once.
  Pour over the fish and serve.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Ceasar for Two
Categories: Salads Appetizers Main dish
  Servings:  2

      1 ea Clove garlic, minced                1 ea Head romaine lettuce
      1 ea Tin Anchovies (Millionares)         1 x  Croutons
      4 ea Bacon chopped                       2 Tb Olive oil
      2 Tb White vinegar                       2 Tb Worcestershire
      1 x  Dash tobasco                      1/2 x  Lemon
      2 ea Egg yolks                           1 x  Cappers
      3 Tb Parmasean cheese

  Crush garlic in oil with fork in bowl.  Add 1/2 can anchovies,capers & chop
  mince with oil.  Separate egg yolks in small bowl and add to mixing bowl
  Add worcestershire sauce, lemon, tabasco, vinegar and bacon bits mix well.
  Let stand for 5 minutes. Toss salad and add croutons and cheese.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Assam Spicy Shrimp
Categories: Fish Main dish
  Servings:  6

---------------------------------MARINATING---------------------------------
  1 1/2 c  Water                               2 lb Headless shrimp
      1 Tb Oyster sauce                      1/2 ts Hot chili sauce
      6 oz Tamarind
----------------------------------COOKING----------------------------------
      3 oz Young ginger root                   4 ea Large garlic cloves
      1 ts Blachan                             2 ea Small red onions
      3 Tb Oyster sauce                        1 Tb Dark soya sauce
      1 Tb Hot chili sauce                     3 Tb Oil
    1/4 c  Packed brown sugar

  MARINATING:  Break tamarind apart, place in a small saucepan with water.
  Simmer, covered, for about 10 minutes or until pasty coating separates
  from seeds.  Press through a sieve or food mill to extract all pulp and
  soupy liquid.  Discard seeds.  Rinse shrimps thoroughly, pat dry and
  marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster
  sauce and hot chili sauce.

  COOKING:  Meanwhile, cut young ginger into toothpick-sized slivers.  If
  using mature ginger, peel and sliver.  Peel and sliver garlic.  Place
  blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop
  the flavors.  Pell and cut red onions into wedges.  Combine oyster, soy
  and chili sauces with blachan; stir into remaining tamarind liquid.  Heat
  a large wok over high heat.  When a drop of water sizzles immediately into
  steam pour in 2 tablespoons of the oil.  Swirl up sides of wok, and when
  just at smoking point, dump in ginger and garlic.  Stir fry until golden,
  about 3 to 4 minutes.  Adding more oil as needed, stir frey shrimp in
  batches until orange red, about 3 minutes.  Pour sauces over all the
  shrimp in the wok and cook at a brisk bubble over high heat until shrimps
  are aromatic and sauces have reduced and thickened to enrobe the shells,
  about 8 minutes.  Mix in sugar and onion wedges, taste to adjust
  seasoning, sweetening and spiciness.  Makes plenty for 6 as a principal
  dish with rice, enough for 8 with other dishes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Strawberry Mousse Cake
Categories: Desserts Cakes
  Servings: 10

--------------------------------SPONGE CAKE--------------------------------
      3 ea Eggs, separated                     1 x  Pinch cream tartar
    1/2 c  Granulated sugar                  1/4 ts Grated lemon rind
      1 ts Vanilla                           1/2 c  All purpose flour
      1 x  Pinch salt
--------------------------STRAWBERRY YOGURT MOUSSE--------------------------
  1 1/2 ea Env unflavoured gelatin           1/4 c  Cold water
      2 c  Whole strawberries                1/3 c  Granulated sugar
      2 Tb Lemon juice                       1/2 c  Plain yogurt
    1/2 c  Whipping cream
-----------------------------------SYRUP-----------------------------------
      3 Tb Water                               3 Tb Granulated sugar
      2 Tb Strawberry or kirsch liqueur
-------------------------CREAM FROSTING AND GARNISH-------------------------
      2 c  Stawberries                     1 1/2 c  Whipping cream
      2 Tb Granulated sugar

  CAKE:  Butter and flour the bottom and sides of a 9 inch spring form pan;
  set aside.  In a large bowl beat whites and cream of tartar to soft peaks.
  Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks.
  In a separate bowl beat the yolks with remaining sugar until light yellow
  and thickened.  Scrape yolks over whites, add lemon rind and vanilla and
  fold together.  Sift flour and salt over batter, folding in gently but
  thoroughly.  Transfer to prepared pan.  Bake at 350 degrees F for 25
  minutes or until the top springs back when lightly touched.  Let cool in
  pan on wire rack.  If making ahead, remove from pan and wrap well for
  storage at cool room temperature for one to two days or in the freezer for
  up to 2 months.
  MOUSSE:  In a very small saucepan sprinkle gelatin over water; set aside.
  Rinse, hull and puree berries.  In a small saucepan combine puree, sugar
  and lemon juice and heat gently just long enough to dissolve sugar.
  Remove from heat.  Warm softened gelatin over low heat until clear and
  syrupy.  Stir into strawberry mixture.  Transfer to a large bowl and chill
  to consistency of raw egg white.  Whisk in the yogurt.  Whip cream until
  form; fold into mousse and return to fridge.
  SYRUP:  In a small saucepan bring water and sugar to a boil.  Remove from
  heat, cool and stir in liqueur.
  ASSEMBLY:  Using a long serrated knife, but cake into 2 thin layers.
  Place top half, but side up, in the botton of a clean 9 inch spring for
  pan.  Drizzle half the syrup ivenly over the cut side of each of the 2
  halves.  Spoon strawberry mousse over cake in pan; don't worry if mousse
  extends over the sides.  Set remaining layer, cut side over mousse,
  pressing gently.  Cover and chill thoroughly, overnight if possible.
  Release sides of pan, and using a wide lifter, transfer cake to service
  plate, doily-lined if you've thought that for ahead.
  CREAM FROSING AND GARNISH:  Rinse and hull berries.  Slice thinly.  Whip
  cream until it's stiff and firm.  Sweeten with sugar and spread ivenly
  over top and sides of cake.  Arrange berry slices in circle around the top
  and bottom edges of the cake.  Refrigerate until serving time, which
  should be within the following hour or two.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Miniature Cheesecakes
Categories: Desserts Cakes
  Servings:  8

     10 ea Wafers                              8 oz Cream cheese
    1/3 c  Granulated sugar                    1 ea Egg
      2 ts Fresh lemon juice                   1 ts Grated lemon rind
    1/2 ts Vanilla

  Preheat oven to 35 degrees F. Line muffin tins with papper baking cups.
  Place vanilla wafter in each cup. Beat remaining ingredients together
  until light and fluffy.  Fill cups 2/3 full with cheese mixture.  Bake 15
  to 20 minutes.  Garnish with sour or whipped cream, nuts, fruit or shaved
  chocolate.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Honey Basted Turkey
Categories: Main dish Poultry
  Servings: 10

      6 lb Turkey                            1/2 c  Oil
    1/2 c  Soya sauce                          2 Tb Honey
  1 1/2 ts Ground ginger                   1 1/2 ts Dry mustard
      2 ea Cloves garlic, minced

  Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4
  breast pieces and 4 back pieces.  Combine oil, soya sauce, honey, ginger,
  mustard and garlic.  Marinate turkey in soya mixture 2 hours in
  refrigerator.  Drain turkey pieces, reserving marinade.  Place drumsticks,
  thighs and breast pieces 6 - 8" abouve medium hot coals.  Grill for 30
  minutes, turning accasionally.  Add wings and bakc pieces.  Grill another
  30 minutes, turning occaisionally.  Baste with marinade and grill until
  turkey is tender about 20 minutes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Apple Strudel
Categories: Desserts
  Servings:  8

      3 ea Apples slice thin or grate          1 c  Sugar
    1/2 c  Raisins                           1/2 c  Chopped nuts
      1 x  Cinnamon                            1 x  Grated rind of lemon
      6 ts Butter                              1 c  Bread crumbs

  Prepare and measure all ingredients.  Mix everything together.  Melt the
  butter or shortening.  Open package and unfold leaves carefully.  Place
  one leaf on damp cloth.  Paint leaf lightly with melted butter.  Use
  pastry brush.  Sprinkle with dry bread crumbs or crushed corn flakes.
  Place second leaf directly onver first leaf.  Paint second leaf with
  butter and sprinkle with bread crumbs or crushed corn flakes.  Mix sliced
  apples, buts, raisins, cinnamon and sugar.  Place mixture on edge of dough
  nearest you in one strip.  Roll like jelly with aid of napkin.  Place
  strudel on buttered tin and paint top lightly with melted butter.  Mark
  individual portions with a sharp knife.  Bake in hot oven, 350 to 400
  degrees F. for about 35 minutes until golden brown.  Cut in portions while
  still warm.
  CHERRY STRUDEL:
  2 Heaping cups pitted cherries, fresh or canned
  1 Cup sugar
  1 Cup dry bread crumbs
  6 Tablespoons melted butter

  Follow recipe for Apple Strudel, substituting cherries for apples,
  raisins, and cinnamon.



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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Italian Meatballs in Tomato Sauce
Categories: Main dish
  Servings:  5

-----------------------------------SAUCE-----------------------------------
    3/4 c  Chopped onion                       2 x  Cloves garlic, minced
      2 Tb Olive oil                         1/3 c  Minced parsley
      1 ts Dried basil, crumbled              28 oz Crushed tomatoes
      6 oz Tomatoe paste                     1/2 c  Chicken stock
    1/4 c  Dry red wine                        2 Tb Sugar
      2 Tb Freshly grated romano             1/2 ts Salt
    1/2 ts Oregano, crumbled
---------------------------------MEATBALLS---------------------------------
      2 ea Slices bread, soaked                1 lb Ground chuck
      2 ea Large eggs, beaten lightly        1/2 c  Freshly grated romano
      1 ea Clove garlic, minced                3 Tb Minced parsley
      1 ts Dried oregano                     1/2 ts Salt
      1 x  Ground black pepper               1/4 c  Olive oil

  SAUCE:  In a heavy saucepan cook the onion and the garlic in the oil over
  low heat, stirring, for 2 minutes, add the parsley, the basil, the
  tomatoes, the tomato paste, the stock, the wine, the sugar, the romano,
  the salt and the oregano, and simmer the sauce, stirring occasionally, for
  30 minutes.
  MEATBALLS:  In a bowl combine well the bread, squeezed, the chuck, the
  eggs, the romano, the parsley, the garlic, the oregano, the salt, and the
  pepper and form the mixture into 10 meatballs.  In a large skillet brown
  the meatballs in the oil over high heat, turning them often.  Transfer the
  meatballs to the sauce with a slotted spoon and simmer the mixture,
  stirring occasionally, for 30 minutes.  The dish improves in flavour if it
  is cooled and chilled, covered, overnight or up to 2 days.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken Stock
Categories: Soups Poultry
  Servings:  6

      4 lb Fowl                                1 ea Neck and giblets chopped
      1 ea Onion stuck with 2 cloves           2 ea Leeks, halved lengthwise
      2 ea Carrots                             1 ea Stalk of celery, halved
      2 ts Salt                                6 ea Parsley sprigs
      1 ea Unpeeled garlic clove               1 ea Bay leaf

  In a kettle combine the fowl, the neck and the giblets, and 12 cups cold
  water, bring the water to a boil, and skim the froth.  Add 1/2 cup cold
  water, bring the stock to s simmer, and skim any froth.  Add the onion,
  the leeks, the carrots, the celer, the salt, and the parsley, thyme,
  garlic clove, and bay leaf and simmer the stock, skimming the froth for 2
  hours.  Remove the fowl from the kettle, remove the meat and skin from the
  carcass, and reserve the meat for another use.  Chop the carcass, return
  it and the skin to the kettle, and simmer stock, adding boiling water if
  necessary to keep ingredients barely covered, for 2 more hours.  Strain
  the stock through a fine sieve into a bowl, pressing hard on the solids,
  and let it cool. Chill the stock and remove the fat.  The stock may be
  frozen.  Make 6 cups.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Savory Chicken with Pine Nuts
Categories: Poultry Main dish Foreign
  Servings:  2

      1 c  Chicken breast diced              1/2 c  Pine nuts
    1/2 c  Bamboo shoots, diced                2 Tb Garlic, minced
      2 Tb Green onions, finely chopped        4 Tb Vegetable oil
------------------------------CHICKEN MARINADE------------------------------
      1 Tb Corn Starch                         2 Tb Water
      1 Tb Chinese wine                        2 ts Soy sauce
-----------------------------------SAUCE-----------------------------------
      1 Tb Soy sauce                           1 Tb Water
      2 ts Hoisin sauce                        1 ts Oyster Sauce
      1 ts Chili bean sauce                    1 ts Sugar
      1 ts Sesame Oil

  Dice chicken, place in a bowl and mix with marinade ingredients.  Before
  dicing bamboo shoots, blanch in boiling water for 30 seconds (to remove
  tinny, canned flavour).  Mix all the sauce ingredients in a small bowl.
  Heat wok, add 2 tablespoons vegetable oil an stirfry pine nuts until
  golden brown.  Set aside  on paper towel.  Using the same wok, heat again
  and add 2 tablespoons vegetable oil.  On high heat, add garlic and
  stir-fry 10 seconds, then add chicken with marinade and stir-fry until
  white, but not completely cooked through.  Add sauce and bamboo shoots and
  cook for 2 minutes.  Add pine nuts and green onions, mix well and serve.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Broccoli and Mushrooms in Oyster Sauce
Categories: Vegetables
  Servings:  4

      1 ea Bunch broccoli in pieces          1/2 lb Mushrooms, sliced
      1 Tb Garlic, minced                      1 ea Water or chicken stock
      2 Tb Vegetable oil                       2 Tb Oyster sauce

  Clean broccoli.  Trim off flowers into bite-size pieces, lightly peel
  broccoli stalks and sliced into diagonal medallions.  Heat wok on high
  add oil and when the oil is hot, add garlic and stir-fry 10 seconds.  Add
  broccoli, stir-fry rapidly until the broccoli is covered in oil.  When the
  wok is no longer oily, add a splash of water or chicken stock and continue
  to fry, stirring constantly for 3 minutes, replenishing water/chicken
  stock whenever wok becomes dry.  Toss in mushrooms, stir, add oyster
  sauce, stir, cover and simmer at medium heat two minutes.  Serve.


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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chinese Pasta Salad with Creamy Ginger Dressing
Categories: Pasta Salads
  Servings:  4

      1 lb Precooked Shanghai noodles          1 ea Dash sesame oil for noodles
    1/2 lb Snow peas                         1/2 lb Shrimp, shelled deveined
      2 Tb Coriander, chopped                  2 Tb Scallions, minced
      1 Tb Oil
------------------------------SHRIMP MARINADE------------------------------
      1 ts Salt                              1/4 ts White Pepper
    1/2 ts Chinese cooking wine
----------------------------------DRESSING----------------------------------
      3 Tb Fresh ginger, grated                1 ea Small garlic clove, crushed
      1 ea Egg yolk                            1 ts Egg white
      2 ts Lemon juice                       2/3 c  Vegetable oil (not olive)
  1 1/2 ts Soy sauce                       2 1/2 Tb Sesame oil
      1 Tb Cream

  Mix the marinade ingredients in a small bowl and add shrimp.  Blanch the
  noodles, rinse under cool water and sprinkle with sesame seed oil, toss,
  and set aside. (You may want to trim noodles with scissors to about 4
  inches in length, to make serving easier.)  Blanch whole snow peas and set
  aside.  Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and
  stir-fry until pink.  Set aside.

  DRESSING:  In a blender or food processor, mix ginger, garlic, egg yolk,
  egg white, and lemon.  Slowly drizzle in oil.  Mix in soy and cream.  Set
  aside.  Toss noodles, shrimps, and snow peas.  Mix in dressing to tastee.
  Garnish with scallions and coriander.  Serve at room temperature.





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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Oriental Flavored Cucumber Salad
Categories: Salads Foreign
  Servings:  4

      1 ea English cucumber                    1 Tb Rice vinegar
      1 Tb Soy sauce                           1 Tb Vegetaqble oil
    1/2 ts Oriental sesame oil               1/2 ts Salt
    1/2 ts Sugar                             1/4 ts Hot chinese chili paste
      1 ea Small clove garlic, minced

  Trim ends off cucumber and cut into 1 inch chunks.  Combine rice vinegar
  with soya sauce, vegetable oil, sesame oil, salt, sugar, hot chili paste
  and garlic.  Mix dressing with cucumbers and serve at room temperature.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Stir Fried Beef and Broccoli In Oyster Sauce
Categories: Main dish Meats Foreign
  Servings:  4

    3/4 lb Flank steak                         1 Tb Soy sauce
      1 Tb Rice wine                           2 Tb Water
      1 Tb Cornstarch                        1/8 c  Vegetable oil
      3 ea Cloves garlic, minced               1 ts Chopped fresh ginger root
      6 ea Green onions, chopped             1/3 c  Water
      1 lb Broccoli cut into florets
-----------------------------------SAUCE-----------------------------------
      2 Tb Oyster sauce                        1 Tb Soy sauce
      1 Tb Rice wine                           1 Tb Cornstarch

  Cut meat across the grain into very thin slices.  Place in a bowl and
  combine with soy sauce, rice wine, water and cornstarch.  Allow to
  marinate at least 10 minutes.  Meanwhile prepare remaining ingredients and
  stir together sauce mixture.  Heat oil in a wok or large skillet.  Add
  meat and cook,  stirring constantly, until meat is about 75 per cent
  cooked.  Remove and reserve.  Scrape out pan if necessary and return to
  heat.  Add another 2 tablespoons oil if needed and heat.  Add garlic,
  ginger and green onions and cook 30 to 60 seconds until fragrant.  Stir in
  cut-up broccoli and add water.  Cover and cook 3 minutes.  Re-add beef to
  pan and combine well.  Add sauce to mixture and bring to boil.  Cook until
  thickened and beef and broccoli are cooked through.  Serve with steamed
  rice.






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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Steamed Ginger Rice with Snow Peas
Categories: Pasta Foreign
  Servings:  6

      2 c  Long grain rice                     3 c  Cold water
      1 ts Finely grated ginger              1/4 lb Snow peas, chopped

  Wash rice in several of changes of water until the water runs clear.
  Place rice in a 3 quart saucepan that has a tight fitting lid.  Add water
  and grated ginger.  Bring  to a boil, uncovered.  Reduce heat slightly but
  continue to cook uncovered until surface water disappears and holes appear
  in the surface of the rice.  Cover tightly, turn heat very low and cook 20
  minutes.  Add snow peas and cover.  Cook 2 minutes longer then remove from
  heat and let stand 3 to 5 minutes before serving.  Stir gently to combine
  rice with snow peas.






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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Sambal Goreng Telor (Eggs in Red Pepper Sauce
Categories: Foreign Appetizers Cheese/eggs
  Servings: 44

      1 Tb Chopped onion                       1 ea Clove of garlic
      1 x  Butter for frying                   1 c  Coconut milk
      1 c  Stock                               1 ea Salt to taste
      1 ts Crushed red pepper                1/2 ts Paprika
    1/2 ts Laos powder if available            4 ea Hard boiled eggs

  Saute the chopped onion and garlic in the butter.  Add the other
  ingredients (except the eggs) and bring to the boil, stirring
  occasionally.  Add the eggs and continue cooking and stirring for 3
  minutes.  Remove from the heat and halve the eggs, then serve hot.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Angel Hair Pasta with Shrimp
Categories: Pasta Main dish Fish
  Servings:  4

  1 1/2 Tb Butter                          1 1/2 Tb Flour
  1 1/2 c  Milk                              1/2 c  35 per cent cream
  1 1/2 Tb Pesto sauce                     1 1/2 Tb Chopped parsley
      1 Tb Minced garlic                       2 Tb Grated paresan cheese
    1/2 ts Salt                              1/2 ts White pepper
      1 x  Worcestershire and tabasco        2/3 lb Capellini
    1/2 ea Red pepper, cut in strips         1/4 lb Snow peas, trimmed
      1 lb Jumbo shrimp

  In a saucepan over medium heat, melt butter, stir in flour and cook for a
  few minutes until golden.  Add milk and cream, bring to a gentle simmer
  and continue to stir until thickened.  Add pesto, parsley, garlic,
  parmesan, salt, pepper, worcestershire and tabasco, and stir until
  blended.  Reduce heat and keep warm, stirring occasionally.
  Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, or
  until al dente).  At the same time, poach the pepper, snowpeas and shrimp
  in another pot of boiling water ( 2 or 3 minutes, or until just heated
  through).
  Drain the pasta, mix it with the sauce and portion it into heated
  individual serving bowls.  Garnish each portion with shrimp and
  vegetables, and serve immediately.


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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Broiled Deviled Tomatoes
Categories: Appetizers
  Servings:  4

      4 ea Garlic cloves mashed                1 Tb Dijon mustard
    1/2 ts Dry mustard                         1 ea Salt and pepper to taste
      2 Tb Virgin olive oil                    4 ea Small tomatoes, halved

  In bowl, combine garlic, dijon mustard, salt and pepper to taste.  Add
  oil, drop by drop, whisking till smooth.  Place tomatoes in buttered
  baking dish and spread with mustard mixture.  Broil tomatoes 3 inches from
  heat for 1 minute or till tops are bubbly and golden.


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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Grilled Chicken Breasts in Raspberry Vinegar Marinade
Categories: Poultry Main dish
  Servings:  6

      4 ea Chicken breasts halves            1/2 c  Raspberry or wine vinegar
    1/4 c  Chicken stock                       2 Tb Olive oil
      1 Tb Lemon juice                         1 ts Grated lemon peel
      1 ea Shallot, finely chopped           1/2 ts Dried tarragon leaves
      1 x  Black pepper

  Remove excess fat from chicken breasts; place them in sealable plastic bag
  or non-aluminum bowl.  Combine remaining ingredients; pour evenly over
  chicken breasts.  Seal bag or cover bowl; marinate in refrigerator 4 hours
  or overnight.  Turn occaisionally.
  Remove chicken from marinade.  Arrange in one layer in large, shallow
  microwaveable dish, with thicker parts toward outer edges.  Pierce skin in
  several places with sharp knife.
  Cover with waxed papper.  Microwave at high 4 minutes per pound.  Turn
  over and rearrange part-way through cooking.
  Transfer immediately to preheated grill, skin side up, over low heat.
  Turn often for even grilling.  Cook until tender and juices run clear when
  chicken is pierced with fork, 10 to 20 minutes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Sliced Kiwi and Banana with Strawberry Puree
Categories: Desserts Fruits
  Servings:  6

      1 pt Strawberries, hulled                1 ea Juice of 1/2 lemon
      1 x  Water                             1/2 c  Granulated sugar
      1 Tb Cornstarch                          6 ea Kiwis
      3 ea Bananas

  Place strawberries in blender with lemon juice and 1/4 cup water.  (Thawed
  unsweeted strawberries could be substituted).  Blend until smooth.  Press
  through fine strainer into medium-sized saucepan.  (Sauce foams as it
  cooks, so you will need the extra space).  Add sugar to mixture; bring to
  a boil.  Lower heat; simmer 5 minutes.  Mix cornstarch with 1 tablespoon
  water; stir into mixture 1 to 2 minutes or until thickened.  Remove from
  heat.  Cool and chill.
  Just before serving, peel kiwis and bananas.  Place several tablespoons
  for strawberry mixture in corner of each dessert plate.  Slice 1 kiwi and
  half a banana into overlapping semicircles around each pool of sauce.  (If
  you have any strawberry mixture left over, it's delicious on ice cream).

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Steamed Fish with Ginger and Onions
Categories: Main dish Fish
  Servings:  4

  1 1/2 lb Whole red Snapper, cleaned          2 Tb Slivered fresh ginger
      6 ea Green onions, sliced              1/4 c  Sherry, mirin or water
-----------------------------------SAUCE-----------------------------------
      2 Tb Soy Sauce                           1 ts Sesame oil
      1 Tb Vegetable oil

  Rinse fish and pierce in several placed with a skewer or sharp knife.
  Place in a shallow microwaveable dish (if using 2 fish, arrange about 1
  inch apart with thicker sides towards outer edges of dish).  Put half the
  ginger and green onions inside fish.  Pour sherry over and cover with
  vented plastic wrap.  Combine sauce ingredients in small microwaveable
  dish or measure.  Set aside.  Microwave fish at high for 6 to 8 minutes
  per lb or until fish flakes easily with a fork and is tender.  Rotate dish
  if necessary during cooking.



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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken in Black Bean Sauce
Categories: Main dish Poultry Foreign
  Servings:  4

      1 lb Boneless chicken breasts            2 Tb Dry Sherry
      1 Tb Soy Sauce                           2 ts Sesame oil
-----------------------------------SAUCE-----------------------------------
    1/2 c  Chicken stock                       2 ts Cornstarch
    1/2 ts Sugar                               1 ts Soy Sauce
      1 ts Hot chili paste                     1 Tb Vegetable oil
      2 ea Cloves garlic                       2 ts Minced fresh ginger
      2 Tb Fermented black beans

  Cut chicken into 3/4 inch pieces.  Combine sherry, soy and sesame oil in a
  4-cup microwaveable casserole.  Toss chicken in mixture, cover and
  marinate while preparing other ingredients.  In a small boil combine
  stock, cornstarch, soy sauce, sugar, chili paste; set aside.  Prepare
  garlic, ginger and black beans; set aside.  Microwave chicken and
  marinade, covered at high for 4 to 6 minutes or until chicken is opaque
  and tender.  Stir twice during cooking.  Stand, covered, while making
  sauce.  In a 2 cup glass measure, microwave vegetable oil at high for 1
  minute or until hot.  Stir in garlic, ginger and black beans and
  microwave, uncovered high for 1 minute or until fragrant.  Stir in stock
  mixture until smooth and microwave at high for 1 1/2 to 3 minutes or until
  sauce comes to a boil and thickens.  Stir once.  Drain liquid off chicken,
  pour black bean sauce over, stir and serve immediately.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Steamed Rice
Categories: Pasta
  Servings:  4

      1 c  Long grain rice                 1 3/4 c  Water
      1 x  Salt (optional)

  Rinse rice well.  Combine with water and salt, if using, in a 8 cup
  microwaveable casserole.  Cover and microwave at high for 5 minutes, then
  at medium for 8 to 12 minutes or until most of water is absorbed.  Let
  stand covered, 5 to 10 minutes to absorb remaining liquid.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Howtowdie (Scottish Roast Chicken)
Categories: Main dish Poultry Foreign
  Servings:  6

      3 lb Broiler, frying chicken             6 ea Medium onions
    1/4 c  Margarine or butter, melted
--------------------------------OAT STUFFING--------------------------------
      1 ea Large onion finely chopped        1/4 c  Margarine
      1 c  Regular rolled oat               1/16 ts Salt
    1/2 ts Ground coriander                  1/2 ts Pepper
    1/8 ts Grated nutmeg

    Fill wishbone area of chicken with stuffing.
  Fasten neck skin to back with skewer.  Fold wings across back with tips
  touching.  Fill body cavity lightly.  (Do not overstuff)  The stuffing
  will expand while cooking.  Place chicken, breast side up, in shallow
  roasting pan.  Cut onions in half and arrange around the chicken.  Brush
  chicken and onions with margarine.  Roast uncovered in 375 F oven,
  brushing chicken and onions several times with remaining margarine until
  chicken and onions are done, about 1 1/2 hours.
  OAT STUFFING
  Cook and stir onion in margarine in 10 inch skillet over medium heat
  unitl light brown.  Stir in remaining ingredients.  Cook and stir until
  oats are golden brown and crip, about 3 to 4 minutes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Cock-A-Leekie (Chicken and Leek Soup)
Categories: Appetizers Soups
  Servings:  7

  2 1/2 lb Frying chicken cut up               4 c  Water
      1 ea Medium carrot, sliced               1 ea Medium stalk celery, sliced
    1/2 c  Barley                              2 ts Chicken bouillon
      2 ts Salt                              1/4 ts Pepper
      1 ea Bay leaf                        1 1/2 c  Sliced leeks, with topps

  Heat all ingredients except leeks to boiling in Dutch oven.  Reduce heat.
  Cover and simmer 30 minutes.  Add leeks.  Heat to boiling; reduce heat.
  Cover and simmer until thickest pieces of chicken are done, about 15
  minutes.  Remove chicken from broth and cool slightly.  Remove chicken
  from bones and skin;  cut chicken into 1 inch pieces.  Skim fat from
  both.  Remove bay leaf.  Add chicken to broth.  Heat until hot, about 5
  minutes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Jerk Chicken
Categories: Poultry Main dish
  Servings:  4

      1 Tb Ground allspice                     1 Tb Dried thyme
  1 1/2 ts Cayenne pepper                  1 1/2 ts Black pepper
  1 1/2 ts Ground sage                       3/4 ts Grated nutmeg
    3/4 ts Cinnamon                            2 Tb Salt
      2 Tb Garlic powder                       1 Tb Sugar
    1/4 c  Soya sauce                        3/4 c  Vinegar
    1/2 c  Orange juice                      1/4 c  Olive oil
      1 c  Minced onion                        3 ea Green onions
      4 ea Chicken breasts, halves

  In large glass or ceramic bowl combine allspice, thyme, cayenne pepper,
  black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
  Slowly whisk in soy sauce, vinegar, orange juice.  In slow stream whisk in
  olive oil.  Add onion and green onion.  Combine well.  Add chicken and
  allow to marinate 1 hour at room temperature or over night, covered in
  refrigerator.  If using outdoor grill toss 1 or 2 bay leaves on coals.
  Grill chicken 6 min. each side.  Chicken may also be broiled indoors 5-6
  min. each side.  Either way, brush well with marinate while cooking.  For
  hotter flavour, double amounts of first 7 ingredients.


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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Bernaise Sauce
Categories: Sauces
  Servings:  6

      2 Tb White wine vinegar                1/4 c  Dry white whine or vermouth
      2 Tb Tarragon leaves chopped             2 ea Shallots, minced
      3 ea Egg yolks                         1/3 c  Butter
      1 x  Salt and pepper to taste

  Combine vinegar, wine, shallots and tarragon in 2-cup glass measure.
  Microwave, uncovered, at high for 1 to 2 minutes or until boiling.  Set
  aside to cool to lukewarm.  Strain mixture into small bowl; whisk in egg
  yolks.  In 2-cup glass measure or similar microwaveable bowl, melt butter
  at medium 40 to 60 seconds.  Do not boil.  Whisk egg yolk mixture into
  butter.  Microwave, uncovered, at medium 30 to 90 seconds.  Whisk every 15
  seconds.  Cook only until mixture starts to thicken.  Season to taste with
  salt and pepper.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Country Captain Chicken
Categories: Poultry Main dish
  Servings:  6

      4 Tb Butter                              1 ea Small onion, finely chopped
    1/2 ea Sweet pepper, finely chopped        2 ea Garlic cloves finely chopped
      2 Tb Vegetable oil                     1/2 c  All purpose flour
  1 1/2 ts Salt                                1 ts Pepper
      3 lb Chicken serving size pieces         1 cn Plum tomatoes
      2 c  Chicken stock                       2 Tb Curry powder
    1/4 c  Dried shredded coconut            1/4 c  Sultana Raisins
      1 x  Salt and pepper to taste            1 ea Slived almonds to garnish
      1 ea Chopped parsley to garnish

  Melt butter in skillet large enough to hold chicken in one layer.  Add
  onion, carrot green pepper, garlic and cook until tender, about 5 minutes.
   Transfer to saucepan.  Add oil to skillet.  Combine flour, salt and
  pepper in bowl.  Roll chicken in flour mixture, cook in hot oil until
  nicely browned.  Drain off any excess oil.  Add tomatoes, their liquid,
  stock and curry powder to sauce with cooked vegetables.  Bring to boil
  over medium heat.  Pour over chicken and simmer for 15 minutes.  Stir in
  coconut and raisins; simmer for 5 minutes longer.  Test chicken for
  doneness, check seasoning.  Arrange chicken in serving bowl.  Garnish with
  almonds and parsley.  Serve with boiled rice.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Red Wine Marinade for Beef
Categories: Sauces
  Servings:  6

    1/2 c  Vegetable oil                     1/3 c  Red wine
      2 Tb Fresh lemon juice                 1/4 ts Dried thyme
    1/4 ts Black pepper                        2 ea Large garlic cloves minced

  In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and
  garlic.  Place beef in plastic bag or shallow glass dish.  Pour marinade
  over top; seal bag refrigerate for 2 to 6 hours.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Sweet and Sour Red Cabbage
Categories: Vegetables
  Servings:  8

      3 lb Red cabbage core and shred          4 ea Minced garlic cloves
    1/4 c  Vegetable oil                     1/3 c  Cider vinegar
    1/3 c  Tamari soy sauce                    3 Tb Honey
      1 ts Ground ginger                     1/2 ts Pepper

  In heavy stainless steel or enamelled skillet saute cabbage and garlic 3
  to 4 minutes, stirring to coat well with oil.  Add remaining ingredients.
  Combine well.  Bake in preheated 350 degrees oven 40 to 60 minutes or
  until tender.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Bread Pudding with Bourbon Sauce
Categories: Desserts
  Servings:  6

      3 ea Eggs                            1 1/4 c  Sugar
  1 1/2 ts Nutmeg                          1 1/2 ts Vanilla extract
  1 1/2 ts Ground cinnamon                   1/4 c  Unsalted butter
  2 1/4 c  Milk                              1/2 c  Raisins
    1/2 c  Chopped pecans                      5 c  Stale french bread cubed
      1 ea Chopped apple                       2 ea Eggs
      2 c  Icing sugar                       1/2 lb Unsalted butter
    1/4 c  Bourbon whisky

  With an electric mixer, beat eggs until frothy (about 3 minutes).  Add
  sugar, nutmeg, vanilla and cinnamon, and beat until well blended.  In a
  sauce, heat the butter and milk until the butter melts (but do not allow
  it to boil).  In a large bowl, mix together raisins, pecans and bread
  cubes.  Combine the milk and egg mixtures, pour this over the bread and
  allow it to soak for 45 minutes.  Preheat oven to 350 degrees F.  Lightly
  grease individual ramekins or a large loaf pan.  Add the apple to the
  bread pudding, and spoon mixture into the baking container.  Place in oven
  immediately reduce heat 300 degrees F and bake for 40 minutes.  Increase
  heat to 425 degrees F and bake for another 15 minutes until nicely
  browned.  To make bourbon sauce, combine 2 eggs and icing sugar.  Melt
  butter in a double broiler, whisk in egg mixture and cook, stirring
  constantly, until sugar has melted and sauce has thickened slightly.
  Allow to cool, and add bourbon.  Serve over bread pudding.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken Marinade
Categories: Sauces
  Servings:  5

      1 ts Fine sliced fresh ginger            2 ea Cloves garlic
    1/4 c  Lemon juice                         2 Tb Brown sugar
    1/4 c  Olive oil                         1/4 c  Soy sauce
      1 ea Green onion, chopped

  Combine marinade ingredients.  Place in glass bowl or dish that will hold
  chicken in single layer.  Add chicken; let marinate a minimum of 4 hours,
  turning occasionally.  May be left in fridge, covered overnight.  Remove
  chicken from marinade.  Grill chicken on barbecue, basting with marinade
  at intervals, or bake 30 to 45 minutes in 350 F degree oven or until
  cooked through.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Marinated Mushrooms
Categories: Vegetables
  Servings:  8

      1 c  White wine                        1/2 c  White wine vinegar
      2 Tb Brown sugar                         2 ea Cloves garlic, minced
    1/4 c  Sliced green onion                1/4 c  Diced red pepper
      1 ts Hot red pepper flakes               1 lb Small fresh mushrooms, trim
    1/2 ts Salt                              1/4 ts Ground black pepper
    1/2 ts Oregano leaves

  Combine wine, viinegar, sugar, garlic, green onion, red pepper and red
  pepper flakes in 8 cup microwaveable casserole.  Cover; microwave at high
  3 to 5 minutes or until mixture is simmering.  Add mushrooms.  Cover;
  microwave at high 6 to 8 minutes or until mushrooms are tender but not
  mushy.  Stir partway through cooking.  Stir in salt, oregano and pepper.
  Let stand, covered, for 30 minutes.  Transferr to covered jar or
  container.  Regrigerate up to 1 week.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Manitoba Wild Rice
Categories: Pasta
  Servings:  4

      1 c  Wild rice                           4 c  Water
      1 ts Salt                                6 ea Slices bacon
      2 ea Onions, chopped                     1 ea Sweet green pepper chopped
      3 ea Stalks celery, chopped          1 1/2 c  Sliced mushrooms
      2 Tb Butter                            1/4 c  Beef stock or water
      1 x  Salt and pepper to taste

  Rinse rice in colander with cold running water.  In large saucepan, bring
  water and salt to boil; add rice; reduce heat to medium low and simmer,
  covered 30 minutes.  Drain.  Meanwhile, in skillet, over medium high heat,
  fry bacon 3 to 5 minutes or until crisp.  Transfer bacon to paper towel;
  pat dry and chop.  Drain all but 1 tablespoon bacon drippings from
  skillet; add onions and cook, stirring 3 to 5 minutes or until tender.
  Add green pepper, celery and mushrooms; cook, stirring 3 minutes.
  Transfer vegetable mixture to 8 cup casserole.  Stir in butter, beef stock
  and rice.  Bake covered, 15 to 20 minutes in 350 F degree oven until rice
  is tender.  Season to taste with salt and pepper..

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Banana Coconut Bread
Categories: Desserts Breads
  Servings:  8

      1 c  Currants                          1/2 c  Dark Rum
      3 c  Flour                               1 ts Salt
      1 ts Baking soda                         1 ts Baking powder
      2 ts Cinnamon                          1/2 ts Grated nutmeg
    2/3 c  Sweetened coconut                 1/2 c  Vegetable shortening
      1 c  Packed brown sugar                  2 ea Eggs beaten lightly
    1/3 c  Buttermilk                          1 c  Mashed ripe banana

  Heat rum and place in bowl with currants 1 hour.  In separate bowl, sift
  together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1/2
  cup of the coconut.  In a large bowl, cream vegetable shortening and brown
  sugar till combined.  Add eggs and beat well.  Stir in buttermilk, banana
  and currant mixture.  Combine well.  Add flour mixture and stir till just
  combined.  Spoon batter into greased loaf pan 9"x5"x2 3/4".  Sprinkle with
  remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes
  or till don .  Makes 1 loaf.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Vegetable Frittata
Categories: Vegetables Cheese/eggs
  Servings:  8

    1/3 c  Chopped onion                     2/3 c  Chopped green pepper
      1 Tb Butter                              4 Tb Olive oil
  1 1/2 c  Scrubbed, chopped zucchini          2 ea Minced garlic cloves
    1/2 ts Salt                              1/4 c  Peel, seed and chop tomatoe
      6 ea Large eggs, beaten

  In skillet, cook onions and green pepper in butter and 2 tablespoons olive
  oil, stirring, 5 minutes.  Add zucchini, cook covered 4 minutes.  Add
  garlic, salt and tomato, cook stirring, 5 minutes.  Transfer to bowl.
  Cool.  Add eggs.  Over medium heat, heat 2 tablespoons olive oil in 10"
  ovenproof skillet.  Add egg mixture, cook 3-5 minutes till underside is
  set.  Bake preheated 400 F dregrees oven for 1 to 2 minutes till puffed
  and golden.  Cut into wedges.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken Breasts with Spicy Rub
Categories: Poultry Main dish
  Servings:  4

      4 ea Chicken breasts                     2 ts Vegetable oil
------------------------------------RUB------------------------------------
      2 Tb Ground cumin                        2 Tb Paprika
      2 Tb Brown sugar                         1 Tb Black pepper
      1 ts Curry Powder                        1 ts Cayenne
      1 ts Salt                              1/2 ts Five spice powderr
      1 Tb Dijon mustard                       1 Tb Red wine vinegar
      1 Tb Vegetable                           2 ea Cloves garlic, minced

  Pat chicken pieces dry.  Combine ingredients for rub.  Smear rub over
  bother sides of chicken; the more you use, the spicer it will be.  Heat
  barbecue.  Brush grill with 2 tablespoons oil.  Place chicken on grill,
  skin side down.  Cook over medium heat, about 10 to 12 minutes per side,
  until chicken is justed cooked through.  (If heat is too high, coating
  will burn; if too low, cooking time will be a little longer).

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Rhubarb-Strawberry Cobbler
Categories: Desserts 99
  Servings:  8

----------------------------------FILLING----------------------------------
  1 1/4 c  Sugar                               3 Tb Flour, all purpose
  1 1/2 ts Cinnamon                        1 1/2 ts Orange Rind
      6 c  Rhubarb, coarsely chopped           3 c  Strawberries, sliced
----------------------------------TOPPING----------------------------------
  1 1/2 c  Flour, all purpose                  3 Tb Sugar
  1 1/2 ts Baking Powder                     1/2 ts Baking Soda
    1/4 ts Salt                                3 Tb Margarine, chilled
      1 c  Buttermilk

  FILLING:  In large bowl, combine sugar, flour, cinnamon and orange rind.
  Add rhubarb and strawberries; toss well.  Spread mixture in 13 x 9 in.
  (3.5 L) baking dish.  Bake in 400F(200C) oven 10 minutes.
  TOPPING:  In large bowl, combine flour, sugar, baking powder, baking soda
  and salt.  Using fingers or two knives, cut in margarine until mixture
  resembles small peas.  With fork, stir in buttermilk just until soft dough
  forms.  Drop by tablespoonfuls in 12 mounds on top of hot fruit filling.
  Bake in 400F(200C) oven 25 minutes or until topping is golden brown and
  has risen.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Wheaten Bread (Maddybenny, Irish)
Categories: Breads 999
  Servings:  1

      3 c  Flour, whole wheat                  1 c  Flour, all purpose
      1 ts Baking Soda                       1/2 ts Salt
    1/2 ts Nutmeg, grated                      2 c  Buttermilk
      1 ts Orange rind, grated

  In large bowl, stir together whole wheat and all-purpose flours, baking
  soda, salt and nutmeg.  Make a well in centre; add buttermilk and orange
  rind.  Mix just until dough is soft but not sticky.  Turn dough out onto
  lightly floured surface.  Knead 10 times.  Put dough into greased 8 x 4 in
  (1.5 L) loaf pan.  Bake in 350F (180C) oven 20 minutes.  Reduce
  temperature to 300F (150C); bake 25 to 30 minutes longer or until a cake
  tester inserted in centre of loaf comes out clean.  Turn out onto wire
  rack.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Wheaten Bread (Maddybenny, Irish)
Categories: Breads 999
  Servings:  1

      3 c  Flour, whole wheat                  1 c  Flour, all purpose
      1 ts Baking Soda                       1/2 ts Salt
    1/2 ts Nutmeg, grated                      2 c  Buttermilk
      1 ts Orange rind, grated

  In large bowl, stir together whole wheat and all-purpose flours, baking
  soda, salt and nutmeg.  Make a well in centre; add buttermilk and orange
  rind.  Mix just until dough is soft but not sticky.  Turn dough out onto
  lightly floured surface.  Knead 10 times.  Put dough into greased 8 x 4 in
  (1.5 L) loaf pan.  Bake in 350F (180C) oven 20 minutes.  Reduce
  temperature to 300F (150C); bake 25 to 30 minutes longer or until a cake
  tester inserted in centre of loaf comes out clean.  Turn out onto wire
  rack.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Wheaten Bread (Maddybenny, Irish)
Categories: Breads 999
  Servings: 16

      3 c  Flour, whole wheat                  1 c  Flour, all purpose
      1 ts Baking Soda                       1/2 ts Salt
    1/2 ts Nutmeg, grated                      2 c  Buttermilk
      1 ts Orange rind, grated

  In large bowl, stir together whole wheat and all-purpose flours, baking
  soda, salt and nutmeg.  Make a well in centre; add buttermilk and orange
  rind.  Mix just until dough is soft but not sticky.  Turn dough out onto
  lightly floured surface.  Knead 10 times.  Put dough into greased 8 x 4 in
  (1.5 L) loaf pan.  Bake in 350F (180C) oven 20 minutes.  Reduce
  temperature to 300F (150C); bake 25 to 30 minutes longer or until a cake
  tester inserted in centre of loaf comes out clean.  Turn out onto wire
  rack.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Soda Bread (Irish whisky soda)
Categories: Breads 999
  Servings:  8

-----------------------------------BREAD-----------------------------------
      4 c  Flour, all purpose                  1 ts Salt
      1 ts Baking Soda                       1/4 c  Butter, chilled
      1 c  Raisins or currants (option)      1/2 c  Honey, liquid
    1/4 c  Irish Whisky or buttermilk
-----------------------------------GLAZE-----------------------------------
      2 ts Irish Whisky                        2    ilk

  BREAD:  In large bowl, combine flour, salt and baking soda.  With pastry
  blender or two knives, cut in butter until mixture resembles coarse
  crumbs.  Stir in raisins or currants (if using).  In separate bowl,
  combine buttermilk, honey and whisky.  Add all at once to dry
  ingredients; stir just until no dry spots remain.  Turn dough out onto
  lightly floured surface.  Knead lightly 1 minute (too much handling will
  toughen loaves, while too little will inhibit rising.)  Divide dough in
  half and shape each half into an 8 in (20 cm) round.  Place in two greased
  8 in (1.2 L) round cake pans.  With floured knife, cut a cross 1/2 in deep
  in each loaf.
  GLAZE:  In small bowl, combine whisky and milk.  Brush loaves with glaze.
   Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow
  when tapped on bottoms.  Remove from pans; let cool on wire racks.  Cut
  into wedges.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Poppy Seed Oatmeal Bread
Categories: Breads 999
  Servings: 16

      1 c  Flour, all purpose                  1 c  Flour, whole wheat
  1 1/4 c  Oatmeal, quick-cooking              1 Tb Baking Powder
    1/4 ts Salt                                2 ts Poppy Seeds
  1 1/2 c  Buttermilk                        1/4 c  Honey, liquid
      1 ea Egg                                 1 ts Butter, melted

  In large bowl, combine all-purpose and whole wheat flours, oatmeal, baking
  powder, salt and poppy seeds.  In separate bowl, whisk together
  buttermilk, honey and egg.  Add all at once to dry ingredients; mix
  quickly, just until combined.  Spoon batter into greased 8 x 4 in (1.5L)
  loaf pan.  Brush top with melted butter.  Bake in 350F (180C) oven 45 to
  50 minutes or until cake tester inserted in centre of loaf comes out
  clean.  Let cool 5 minutes in pan.  Turn out onto wire rack.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Teatime Scones
Categories: Breads Cakes 999
  Servings: 10

      2 c  Flour, all purpose                  1 Tb Sugar
    1/2 ts Baking Powder                     1/2 ts Baking Soda
    1/4 ts Salt                              1/3 c  Butter, chilled
      1 ea Egg                               1/2 c  Buttermilk
      1 ts Vanilla

  In large bowl, combine flour, sugar, baking powder, baking soda and salt.
  With a pastry blender or two knives cut in butter until mixture resembles
  coarse crumbs.  In separate bowl, combine egg, buttermilk and vanilla.
  Using fork, stir into dry ingredients to form a soft dough.  Gather into
  ball.  Turn out onto lightly floured surface; knead lightly 10 times.
  With lightly floured hands, pat dough in 1/2 in thick round.  Using 2 1/2
  in. cookie cutter, cut dough into rounds, gathering scraps together until
  dough is all used up.  Place rounds on lightly greased baking sheet.  Bake
  in 425F (220C) oven 12 to 15 minutes or until golden brown and risen.  Let
  cool on wire racks.  Serve warm.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Potato Farls (Irish)
Categories: Breads Appetizers
  Servings:  8

  1 1/4 lb Potatoes (3 or 4)                   2 Tb Butter, melted
      1 c  Flour, all purpose                1/2 ts Salt
      4 ts Vegetable Oil

  Peel and halve potatoes; put in large saucepan with enough water to cover.
   Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender.
  Drain well; return to saucepan over low heat.  Add butter; mash potatoes
  well.  Stir in flour and salt.  Gather mixture into a ball; turn onto
  lightly floured surface.  Knead lightly until smooth.  Divide dough in
  half.  Roll out one half into an 8 in. (20 cm) circle, about 1/4 in.
  thick.  Cut into quarters; set aside.  Repeat with remaining dough.  In
  large nonstick skillet, heat half the oil over medium-high heat.  Cook
  dough quarters in batches, 2 minutes on each side or until golden brown,
  adding more oil as necessary.  Serve warm.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Tomato Beef
Categories: Main dish Meats 999
  Servings:  4

    1/2 lb Flank Steak, thin slices            3 ea Tomatoes
      2 ea Green Onions                        1 ea Garlic clove (chopped)
      2 Tb Oil
-------------------------------BEEF MARINADE-------------------------------
      1 ts Soy sauce, light                1 1/2 ts Wine
  1 1/2 ts Water                             1/2 ts Oil
    1/2 ts Sesame oil                        1/2 ts Cornstarch
-----------------------------------SAUCE-----------------------------------
      3 Tb Tomato ketchup                      1 ts Sugar
    1/2 ts Vinegar                             1 pn Pepper and salt
    1/2 ts Cornstarch in 1 t water

  Marinate beef slices for 30 minutes.  Heat wok with 2 T oil and garlic for
  30 seconds, add beef, cook for 1 1/2 to 2 minutes, remove and drain oil.
  Set aside.  Heat wok, high, add tomato wedges and stir for 2 minutes, then
  add sauce mixture.  Thicken if too watery.  Return beef and stir well and
  serve hot.
  Serve immediately.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Mandarin Hot and Sour Soup
Categories: Soups 999
  Servings:  4

      8 c  Soup stock, 6-8 cups              1/4 lb Pork, lean
    1/2 ea Square bean curd (optional)       1/4 c  Shredded bamboo shoot
      3 ea Dried black mushrooms 2-3*          2 Tb Sliced can button mushrooms
      4 ea Dried wood ears (optional)*         2 ea Stalks green onion, chopped
      1 ea Slice cooked ham, shredded**        4 Tb Vinegar
      1 ts Chili Oil (optional)              1/4    hite pepper
    3/4 ts Salt                              1/2 ts Sesame oil
    1/2 ts Sugar                               1 Tb Soy sauce
      2 ea Eggs lightly beaten                 3 Tb Cornstarch in 3 T water

  * Soaked and shredded.
  ** Optional
  Bring soup stock to a boil, add shredded pork, black mushrooms and wood
  ears. Cook 2-3 minutes. Add remainder of ingredients and seasonings
  (except cornstarch, eggs, and green onion) reduce heat and simmer for 2
  minutes. Thicken with cornstarch and turn off heat. Slowly pour in beaten
  eggs in a thin stream while stirring. Serve immediately. Garnish with
  green onion.
  If soup is to be prepared ahead of time, do not add cornstarch and eggs
  until serving time. Otherwise the egg will be overcooked and spoil the
  appearance. Soup should be quite hot and sour. Adjust the hotness with
  varying amount of white pepper and the sourness with different amounts of
  vinegar.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Spicy Szechwan Sauteed Chicken
Categories: Main dish Meats 999
  Servings:  4

    3/4 lb Chicken, boneless, bite size        2 c  Broccoli flowerets, cooked
      2 ea Stalks green onion, chopped         4 ea Slices, ginger root,slivered
      1 ea Garlic clove, chopped               1 Tb Wine
      1 Tb Soy sauce                         3/4 ts Sugar
    3/4 ts Sesame oil                          1 Tb Hot bean paste or chili sauc
    1/3 ts Szechwan pepper (optional)          2 Tb Chicken stock 2-4T
    1/2 ts Cornstarch (for thickening)         2 Tb Oil

  Heat wok with oil, garlic, ginger over high heat and stir in chicken
  pieces.  Cook for 2-2 1/2 minutes.  Add remainder of ingredients except
  blanched broccoli flowerets and cornstarch, and stir for a further 1-2
  minutes.  Mix well.  Thicken and place chicken in center of a dish with
  broccoli on each side.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Pon Pon Chicken
Categories: Main dish Meats Poultry 999
  Servings:  1

      1 ea Boneless Chicken breast            10 ea Bean thread sheets -optional
      2 ea Cucumbers, sliced                 1/2 Tb Salt
------------------------------DRESSING MIXTURE------------------------------
      1 Tb Sesame seed paste (or oil)      2 1/2 Tb Soy sauce
  1 1/2 ts Sugar                               1 Tb Vinegar
  1 1/2 ts Worchesershire sauce              1/4 ts Garlic juice
    1/4 ts Ginger juice                      1/2 ts Hot chili sauce (optional)
      1 ea Dash black pepper                 1/2 ts Cornstarch

  Poach or steam chicken over medium heat for approximately 10-12 minutes
  until done. Remove and let cool. Then shred or cut into match size strips.
  Set aside.
  Peel and cut cucumbers lengthwise into half, then slice into thin strips.
  Mix with 1/2 T salt in a large bowl and slightly squeeze for a minute.
  Drain well and place evenly on a platter.
  In a saucepan, add dressing mix and bring to a slow boil while stirring.
  Add stock or water if needed. Finally, slightly thicken. Transfer dressing
  to a container and store until needed.
  To serve, place chicken strips on top of pickled cucumber and pour
  dressing over top.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Caesar Salad Dressing, Low cal
Categories: Salads Appetizers Low-cal 999
  Servings:  8

    1/3 c  Tofu                                2 Tb Lemon juice
  1 1/2 ts Dijon mustard                       1 ea Garlic clove, minced
      1 ts Anchovy paste, or anchovy         1/4 ts Salt
      2 Tb Parmesan cheese, grated             1 Tb Olive oil

      1 pn Sugar, pinch                        1 pn Pepper
  In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop
  coarsely and let cool. In blender, blend lemon juice, mustard, garlic,
  anchovy, salt, sugar and pepper. With blender running, gradually add tofu,
  cheese and oil. Transfer to small jar and refrigerate, covered, for up to
  2 days. Makes 1/2 cup.
  Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chocolate Brownies, Low cal
Categories: Desserts Low-cal 999
  Servings: 16

      6 oz Chocolate, semisweet              1/2 c  Hot water
      4 ea Egg whites                          1 ts Vanilla
    2/3 c  Sugar                             2/3 c  Flour, all-purpose
      1 ts Baking powder                       1 pn Salt
      1 ea Icing sugar

  In large heatproof bowl set over hot water, melt chocolate with water,
  stirring until smooth. Remove from heat; let cool slightly.
  Whisk in egg whites and vanilla. Stir together sugar, flour, baking powder
  and salt; stir into chocolate batter just until combined. Pour into
  lightly greased 8 in. square cake pan. Bake in 350F oven for 20 to 25
  minutes or until edges pull away from pan. Let cool on rack; dust with
  icing sugar.
  Per serving: about 110 calories, 2 g protein, 4 g fat, 19 g carbohydrate.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Potatoes, Garlic
Categories: Vegetables Main dish 9
  Servings:  4

      4 ea Potatoes                           10 ea Garlic cloves, unpeeled
    1/4 Tb Oil

  Boil whole or quartered potatoes for 5 minutes.
  Roast potatoes, smeared with oil, in pan with whole garlic cloves at 400F
  for 45 minutes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Coffee, Expresso or Cappuccino
Categories: Beverages 9
  Servings:  6

      1 ea Coffee                              1 ea Water

  Fill machine with cold water up to water level for desired number of cups.
  Do not cover safety valve hole with water. Fill brew basket to rim with
  coffee. For 9 cups, remove the reducer from the brew basket and fill
  entire basket. For 3 or 6 cups, use the reducer as follows: long stem
  facing down for 3 cups; short stem facing down for 6 cups. Clean off
  excess grounds from brew basket rim and o-ring.
  Close and tighten down knob as far as possible. Close steam valve. Place
  machine on high heat and put a carafe under valve to catch coffee.
  Coffee will begin to drip out slowly after 3-10 minutes, and appear very
  dark. As brewing process continues, stream will become strong and steady,
  and coffee will lighten. When coffee stops and becomes noisy, close coffee
  valve and remove carafe.
  If you are making cappuccino, close valve and let steam build up. Put
  cream or milk in cup and open steam valve to froth.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Topping, Low Fat Whipped
Categories: Desserts Low-cal 999
  Servings:  1

    1/3 c  Evaporated Skim Milk              1/2 ts Unfavoured Gelatin
      1 Tb Cold water                          1 Tb Sugar
    1/2 ts Vanilla Extract                     1 ts Lemon juice

  Chill evaporated milk.  Sprinkle gelatin over cold water in small
  saucepan, then stir over low heat until dissolved.  Add to milk and beat
  until stiff.  Add sugar, vanilla and lemon juice.  Use immediately, or
  beat again before serving. Makes 1/2 c. 1 serving = 2T, 29 cal.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Shortbread
Categories: Cookies 999
  Servings: 40

  2 1/2 c  Flour, all purpose                1/2 c  Fruit sugar
    1/2 lb Butter

  Mix flour and sugar.  Rub in butter, soft but not oily.  Gather into a
  ball, roll out 1/4 - 1/2 in.  300F oven, 25-35 minutes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Easy Shortbread
Categories: Cookies 999
  Servings: 48

      1 c  Sugar                               1 lb Butter
  3 1/2 c  Flour, all purpose                  1 c  Rice Flour
      2 Tb Sugar

  Preheat oven to 350F.  Place 1 cup sugar in food processor; blend 30 sec.
  (or use fruit sugar).  Add to softened butter and cream mixture until very
  fluffy.
  Combine flour and rice flour.  Beat into batter in small portions.  Turn
  batter out onto a lightly floured surface.  Knead until smooth, adding up
  to 1/2 c more all-purpose flour, if needed.  Press into a 15 x 9 jelly
  roll pan.  Score into bars with a sharp knife.  Prick surface with fork.
  Sprinkle with remaining 2 T sugar.  Bake 10 minutes then lower heat to
  300F and bake until golden, about 30 to 40 minutes.  Cut along scored
  lines, cool and store in air tight container.
  (Good recipe from Toronto Star, very fast.)

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Macaroni Bake, Low cal
Categories: Main dish Low-cal 999
  Servings:  5

      2 c  Macaroni, cooked                    1 ea Onion, chopped
      2 Tb Margarine                         1/4 c  Flour
      2 c  Skimmed milk                        2 ts Dill weed
      2 ts Parsley                           1/8 ts Garlic powder
    1/2 ts Pepper                              2 c  Low fat cottage cheese
    1/3 c  Bread crumbs                        1 pn Paprika

  Preheat oven 350F.  Saute onions in margarine, add flour.  Stir in milk,
  little at a time until thick.  Add spices.  Add cheese. Add macaroni.
  Pour into shallow pan.  Top with crumbs and paprika.  Bake 45 minutes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Phipps Famous Shortbread
Categories: Cookies 999
  Servings: 48

  2 1/2 c  Flour, all purpose                  1 lb Butter, soft
      1 c  Fruit sugar                         1 c  Sifted rice flour
    1/2 lb Belgian chocolate

  Spread the all-purpose flour on a cookie sheet and place under a
  pre-heated broiler about 4-5 inches from the element.  Roast the flour,
  watching it all the time until it is medium brown.  Turn the flour with a
  spatula to brown the other side.  The entire procedure takes about three
  minutes and gives the flour a rich nutty flavour.  Let the flour cool.
  Mix the soft butter with the fruit sugar and add the sifted rice flour.
  Fold in the roasted flour and blend well.  Chop the chocolate into chunks
  just a little smaller than a sugar cube.  Mix them into the dough, taking
  care you don't soften the chocolate too much.  Shape as desired.  Bake at
  300F for 1 hour.  Cool, then store in an airtight container.  Yield
  depends upon size and shape.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Bagel Thins, Lo Cal, Lo Salt
Categories: Appetizers Breads Low-cal 999
  Servings: 20

      1 ea Bagel                               2 ts Soft margarine, melted
      1 ts Oregano, dried

  Using a very sharp serrated knife, slice bagel into very thin rounds.
  Arrange in single layer on baking sheet; brush with margarine.  Sprinkle
  with oregano.  Bake in 350F oven for 12 minutes.  Let cool and store in
  airtight container for up to 1 week.
  Per 1 piece serving: 14 cal; .5g fat, 0 cholesterol, 15 mg salt.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Tomato Brushetta, Lo Cal
Categories: Appetizers Breads Low-cal 999
  Servings:  4

      8 ea Slices Fr or Italian Bread          2 ea Garlic cloves, halved
      1 ts Olive oil                           2 Tb Onion, minced
      1 ea Tomato, diced                       1 pn Oregano,dried

      1 pn Ground Pepper                       2 t  Parmesan cheese, optional
  Toast bread. Rub one side of hot toast with cut side of garlic.  Heat oil
  in nonstick skillet over medium-high heat; add onion and cook, stirring
  until tender.  Add tomato, oregano and pepper, stir.  Spoon tomato mixture
  over garlic side of hot toast and serve immediately.  Alternatively,
  sprinkle with Parmesan and broil for 1 minute.
  Per serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg salt.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Onion Dip, Lo Cal
Categories: Relishes Sauces 999
  Servings:  1

      1 c  Cottage Cheese, lo fat              1 Tb Lemon juice
    1/2 c  Plain Yogurt, low fat             1/4 c  Green onion, chopped
      1 ts Salt                                1 pn Pepper

  Base dip.  Add onion soup mix, parsley, basil, artichoke, dill, shrimp,
  crab, or curry as desired.In blender, process cottage cheese with lemon
  juice until blended.  Add other ingredients.  Process just until mixed.
  Refrigerate four hours, or overnight.Serving 1T: 10 cal; 0 fat; 1 mg
  cholesterol; 96 mg sodium.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Broccoli and Mushroom Dip
Categories: Relishes Appetizers Low-cal 999
  Servings:  1

      2 c  Broccoli, chopped                   1 Tb Vegetable oil
      1 ea Garlic clove                      1/2 ea Onion, chopped
    1/4 lb Mushrooms, chopped                3/4 c  Cottage cheese, low fat
    1/4 c  Yogurt, low fat plain               1 pn Salt, pepper

  Cook broccoli just until tender-crisp, (3 minutes). Drain and put under
  cold water. In nonstick skillet, heat oil over medium heat; add garlic,
  onion and mushrooms and cook, until onion is tender. Set aside.
  In blender, combine cottage cheese and yogurt; season with salt and pepper
  to taste. Process just until mixed. Cover and refrigerate. Makes 2 1/2
  cups.
  Per T: 12 cal; .5 g fat; 0 cholesterol; 22 mg salt.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Banana-Brownies, Lo Cal
Categories: Cakes Desserts Cookies 999
  Servings: 16

      1 c  Flour, All Purpose                1/3 c  Coca, unsweetened
    1/4 c  Nonfat Dry milk powder            1/4 ts Baking soda
    1/4 ts Salt                                1 ea Large very ripe banana
      1 c  Sugar                               2 ea Large egg whites
    1/4 c  Buttermilk                          1 ts Vanilla

  Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking
  spray.  Combine flour, cocoa, milk powder, baking soda and salt in bowl.
  Puree banana, sugar, egg whites, buttermilk and vanilla in food processor
  until smooth.  Add dry ingredients and pulse just until blended.  Pour
  into prepared pan.  Bake 25 minutes or until toothpick comes out clean.
  Cut into 2 in. squares.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Carrot Cake (Low fat)
Categories: Cakes Desserts 99
  Servings: 16

      2 c  Flour, all purpose                  2 ts Cinnamon
      1 ts Baking powder                       1 ts Baking soda
    3/4 ts Salt                              1/4 ts Nutmeg
      1 ea Crushed pineapple (8 oz can)        3 Tb Vegetable oil
      1 ts Vanilla                             3 c  Carrots, shredded
      3 ea Large egg whites

      1 pn Cloves                          1 1/2 c  Sugar
  Preheat oven to 350F.  Line 13 x 9 in. baking pan with foil.  Coat with
  vegetable cooking spray.  Combine first seven ingredients in bowl.  Beat
  sugar, pineapple, oil and vanilla in mixer bowl until smooth.  Beat in dry
  ingredients until just combined.  Stir in carrots.  Beat egg whites in
  small mixer bowl to stiff peaks.  Fold into carrot mixture in 2 batches
  with rubber spatula.  Pour batter into pan.  Bake 40 min. or until
  toothpick comes out clean.  Cool in pan on wire rack.  Invert cake onto
  wax paper; remove pan and foil.  Cut into 16 pieces.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Brown Seed Bread
Categories: Breads 999
  Servings:  1

      2 c  Flour, all purpose                  1 c  Whole wheat flour
      1 c  Natural bran                        1 c  Quick cooking rolled oats
      2 Tb Sesame seeds                        2 Tb Poppy seeds
      1 Tb Baking powder                   1 1/2 ts Baking soda
      1 ts Salt                              1/4 c  Liquid honey
      2 c  Plain yogurt

  In large bowl, combine all-purpose and whole wheat flours, natural bran,
  rolled oats, sesame and poppy seeds, baking powder, baking soda and salt;
  stir in honey. Add enough of the yogurt to make sticky dough. Knead
  lightly in bowl until dough is well blended. Fit dough into one greased
  9x5 in. (2L) loaf pan.
  Bake in 375F oven for 40 min., or until tester comes out clean.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Salsa, Low Cal.
Categories: Relishes 99
  Servings:  1

      3 Tb Instant Minced Onion                3 Tb Water
      1 ea Tomatoes, 16 oz. can, crush       1/4 c  Chopped green pepper
      1 Tb Chili powder                      1/4    arlic powder

      1 ds Red pepper, ground
  In medium sized bowl, combine all ingredients; mix well.  Place in covered
  container; chill until ready to serve.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Marbled Chocolate Cheesecake (Lo Cal)
Categories: Cakes Low-cal 999
  Servings: 10

    2/3 c  Skim milk                         1/4 c  Skim milk
      1 ea Envelope unflavoured gelatin        6 Tb Sugar
      2 ea Eggs, separated, room temp.         2 ts Vanilla extract
     12 oz Low fat cottage cheese              3 Tb Unsweetened cocoa
---------------------------CHOCOLATE CRUMB CRUST---------------------------
    1/2 c  Vanilla wafer crumbs                1 Tb Unsweetened cocoa
  1 1/2 Tb Butter or marg. melted

  In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set
  aside. In container of blender, sprinkle gelatin over remaining 1/4 cup
  cold skim milk; let stand 4 to 5 minutes. Add boiling skim milk; cover and
  blend at low speed 2 min. Add 3 T sugar, egg yolks and vanilla; blend at
  medium speed until well mixed. Add cottage cheese; blend at high speed
  until smooth. Remove 3/4 c mixture to use for marbling; chill until
  mixture begins to thicken. Combine 1 T sugar and cocoa; add to blender
  container and blend until mixed. Pour chocolate mixture into large bowl.
  Chill, stirring occasionally, until mixture mounds when dropped from
  spoon.
  In small bowl with electric mixer at high speed, beat egg whites until
  foamy. Gradually add remaining 2 T sugar; beat until stiff peaks form.
  Fold beaten whites into chocolate mixture; pour chocolate mixture into
  prepared crust. Spoon large dollops of vanilla mixture over chocolate;
  with knife or spatula, gently swirl to create marbled effect. Cover;
  refrigerate until firm, about 4 to 5 hours. Chocolate Crumb Crust In small
  bowl, combine crumbs and cocoa; add butter and stir until evenly blended.
  Press mixture evenly on bottom of 9 in. springform pan.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Homemade Chips, Lo cal, lo fat.
Categories: Appetizers
  Servings:  4

      1 ea Unpeeled baking potatoe             2 Tb Fat free Italian dressing

  Preheat oven to 500F.  Lightly spray cookie sheet with vegetable cooking
  spray.  Slice unpeeled baking potato into very thin slices.  In bowl, toss
  potatoe slices with dressing until evenly coated.  Arrange potatoes in
  single layer on cookie sheet.  Bake about 20 min. or until lightly browned
  on both sides, turning once after 10 min.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: BAILEY'S BOUILLABAISSE (FISH STEW)
Categories: Fish Main dish 9
  Servings:  9

      1 ea Onion, large diced                  2 c  Celery, diced
      3 ea Potatoes, small diced               3 c  Boiling water
      2 c  Skimmed milk                    1 1/2 lb Cod or Flounder
      2 c  Broccoli, diced                     2 c  Cauliflower, diced
  1 1/2 ts Salt                              1/2 ts Pepper
    1/2 ts Marjoram                          1/2 ts Basil

  Cook the onion, celery, and potatoes in the water for 10 minutes.  Mix a
  little milk with the flour to form a soupy paste and set aside.  Add the
  remaining ingredients and bring to a boil.  Add the flour mixture,
  stirring constantly.  Simmer for 15 to 20 minutes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: HEARTY VEGETABLE SOUP
Categories: Soups Vegetables
  Servings: 10

     15 oz Can Red Kidney beans               32 oz Canned tomatoes, cut up
     15 oz Canned Great northern beans        15 oz Garbanzo beans
    1/2 c  Water                               3 ea Onions, medium, chopped
      2 ea Green peppers, med. chopped         2 ea Celery stalks, sliced
      1 ea Zucchini, halved length,slic        2 ea Cloves garlic, minced
      2 ts Dried basil, crushed              1/4 ts Pepper
      1 ea Bay leaf

  Combine the undrained tomatoes, undrained beans, water, and remaining
  vegetables and seasonings in a 4-quart Dutch oven.  Bring to boil.  Reduce
  the heat; cover and simmer for about 1 hour or until vegs. are tender. Cal:
  180 per serving; 1/4g fat.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: HOT AND SOUR SOUP
Categories: Soups 999
  Servings:  8

      4 ea Chicken breasts, skind,boned        4 Tb Soy sauce
      1 Tb Salad oil                           6 c  Water
    3/4 ts Ground white pepper                 3 Tb White wine vinegar
    1/4 lb Snow peas                           1 ea Red pepper, thin strips
      8 oz Can bamboo shoots, drained          2 ea Chicken bouillon cubes
      1 lb Firm tofu, cut bite size          1/3 c  Cornstarch
      2 ea Eggs                                1 ea Green onion, thinly sliced

  Cut the chicken into 1/8 in. slices.  Stir the chicken slices with 1
  tablespoon soy sauce in a bowl.  Cook chicken in oil in 5 qt. dutch oven
  until tender - about 3 min.  Remove the chicken, add the remaining soy
  sauce to pan with next seven ingredients, and heat to boiling, stirring
  frequently.  Reduce heat to low and simmer for 10 min. or until veg.
  are tender.  Add chicken and tofu, bring to boil over medium heat.  Stir
  cornstarch and 1/3 c. water in small bowl until smooth.  Gradually add the
  mixture to the simmering soup until slightly thickened and smooth.  Beat
  the eggs in a small bowl and slowly pour into soup, stirring gently until
  set.  Sprinkle green onion over the soup.  Cal. 230 serving, 1g fat.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: ANOTHER BEAN SALAD
Categories: Salads Vegetables
  Servings: 10

      1 c  Sugar                             1/2 ts Salt
      1 c  Vinegar                            16 oz Green beans, can, drained
     16 oz Yellow beans, can, drained         16 oz Lima beans, can, drained
     16 oz Garbanzo beans, can, drained       16 oz Red kidney beans, drained
      1 ea Green pepper, slivered              4 ea Celery, sliced
      3 ea Onions, medium, sliced thin

  Combine sugar, salt vinegar in pan, bring to boil for 1 min.
  Cool. Toss all other ingredients together and pour the vinegar mixture
  over them.  Marinate for 24 hrs in refrigerator, stirring occasionally.
  Cal: 313.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: HOT POTATO AND BROCCOLI SALAD
Categories: Salads 999
  Servings:  6

      4 ea Potatoes, medium, peeled            1 ea Bunch broccoli, broken flore
    1/4 c  Vegetable or salad oil            1/4 c  Lemon juice
    1/4 ts Garlic powder                     3/4 ts Salt
      1 ts Basil                             1/4 ts Liquid hot pepper sauce
      2 ea Green onions, sliced

  Cook potatoes until tender, then dice; cook broccoli until tender.  Keep
  both hot. Combine remaining ingredients.  Bring to boil, stirring. Pour
  over the vegetables and toss gently. (May be served hot or cold.) Cal:
  160, Fat: 2g.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: QUICK TOMATO SAUCE
Categories: Sauces 999
  Servings:  1

    1/2 c  Chopped onion                     1/2 c  Chicken bouillon
      3 c  Chopped tomatoes                    1 ts Apple juice concentrate
    1/2 ts Oregano                           1/2 ts Thyme
    1/2 ts Basil                               1 ts Garlic powder

      1 pn Pepper
  Cook onions in bouillon until soft.  Add remaining ingredients.  Bring to
  boil, cover, simmer 30 to 45 min.  Makes 3 1/2 cups. Cal: 10 per 1/2 c.
  Fat: trace.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: RANCH STEW
Categories: Main dish Meats 999
  Servings:  4

      1 lb Lean beef, trimed, bite size        3 c  Water
      2 ea Carrots, large, sliced              2 ea Potatoes, med. diced
     12 ea Pearl onion, canned                 1 c  Frozen peas
      2 Tb Whole wheat flour (optional)        1 Tb Worchestershire sauce
    1/2 ts Salt                              1/4 ts Pepper

  Place meat in 1 quart baking dish.  Brown in slow oven at 325F for 45 min,
  stirring occasionally.  Add 1 cup of water to dish. Cover, bake for 1 hr
  or until meat is tender.  Meanwhile, cook carrots in remaining 2 cups
  water. When partially cooked, add potatoes and cook until all tender.  Add
  onions and peas.  Put vegetables into beef dish.  Thicken liquid from
  vegs. with flour if desired.  Add worcestershire sauce, salt, and pepper
  to liquid.  Pour over meat and vegs.  Cover and return to oven for 20 min.
   Cal: 371, Fat 1 1/2g.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: CHICKEN NAPOLI
Categories: Main dish Meats Poultry 999
  Servings:  6

      1 ea Chicken, fryer, skinned, cut      1/2 ea Cauliflower, florets
      2 ea Potatoes, sliced                    2 ea Carrots, sliced
    1/2 ea Eggplant, cubed                     2 ea Onions, sliced
      1 ea Red or green pepper, sliced         2 ea Celery, sliced
    1/2 ts Pepper                             16 oz Tomatoes, can
    1/2 ts Garlic powder                       2 ts Chicken boullion powder
  1 1/2 c  Water                               1 Tb Dill weed

  Place chicken and vegetable in 4 qt. casserole.  Sprinkle with pepper.
  Add tomatoes, garlic powder, bouillon powder, and water.  Sprinkle with
  dill.  Cover tightly and bake at 350F for 2 hrs.  Stir after 1 hr.  The
  flavour continues to develop as the casserole stands.  Cal: 240, Fat 4/5g.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: CHICKEN RISOTTO
Categories: Main dish Poultry 999
  Servings:  8

      2 ea Zucchini, thinly sliced             2 ea Green onions, sliced
      2 c  Skinned diced chicken,cooked      1/2 ts Salt
    1/2 ts Thyme                               2 Tb Chopped pimento
      3 c  Cooked rice                       1/4 c  Grated cheese

  Cook the zucchini and onions in small amount of water until tender, about
  5 to 10 min.  Add other ingredients, except for cheese.  Cook and stir
  until heated through.  Remove from heat, stir in cheese, serve. Cal: 187,
  Fat: 1g.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: CHICKEN AND FRESH VEGETABLE PROVENCALE
Categories: Main dish Poultry 999
  Servings:  4

      1 ea Small cauliflower                   2 ea Ripe tomatoes, sliced
      2 ea Med. carrots, sliced thin           1 ea Large onion, sliced thin
      2 Tb Chopped fresh parsley, divid        1 Tb Diced leaf basil, divided
    1/4 ts Pepper                              1 ea Chicken cube bouillon
    1/2 c  Boiling water                       2 Tb Lemon juice
      2 ea Chicken breasts, skinned,spt

  Break the cauliflower into small pieces.  Combine vegetables in 3 qt.
  baking dish.  Sprinkle with 1T parsley, 2t basil, and the pepper.
  Combine the bouillon cube and water and pour over vegetables.  Make paste
  of 1T parsley, 1t basil, the garlic powder, and lemon juice.  Place the
  chicken over the vegetables.  Spread the paste on the chicken.  Cover and
  bake at 350F for 1 1/2 hrs or until the chicken and vegetables are tender,
  basting occasionally.  Cal: 220; Fat 3/5g.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: EAST INDIAN CHICKEN
Categories: Main dish Poultry 999
  Servings:  4

    1/2 c  Chopped Onion                     1/2 c  Chopped green pepper
    1/4 ts Garlic powder                       1 ts Vegetable oil
      2 c  Skin, cooked diced chicken        1/2 ts Salt
    1/2 ts Pepper                          1 1/2 ts Curry powder
     28 oz Whole tomatoes, can                 1 Tb Worcestershire sauce
      2 Tb Chopped parsley                   1/4 c  Raisins
      2 c  Cooked rice

  Cook onion, pepper, garlic powder in oil until onion tender, about 3 min.
  Add remaining ingredients, except rice, cook over low heat for 30 min.
  Serve over rice. Cal: 340 Fat: 1 2/5g.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: ORANGE BAKED CHICKEN
Categories: Main dish Poultry 999
  Servings:  6

      3 ea Chicken breasts, skin, split      1/4 c  Minced onion
    1/2 ts Paprika                           1/2 ts Salt
    1/4 ts Rosemary                          1/4 ts Pepper
      2 Tb Flour                               2 c  Orange juice

  Arrange chicken in shallow baking pan, breast side up, not overlapping.
  Sprinkle with onion and seasonings. Blend flour with 1/2 c orange juice,
  stir in the remaining juice and pour over the chicken.  Bake, uncovered,
  basting occasionally at 350F for 1 hr. or until tender.  Serve the chicken
  over noodles or rice on a warm platter.  Stir the pan juices to blend and
  pour over the chicken.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: CARLA'S TURKEY LOAF
Categories: Main dish Poultry 999
  Servings:  8

      2 lb Ground turkey                       1 Tb Worcestershire sauce
      2 Tb Hot ketchup                         1 ea Medium onion, chopped
      1 ts Salt                              1/2 ts Pepper
      1 ea Celery, finely chopped              1 ts Rosemary
      1 ts Thyme                               1 ts Basil
      1 Tb Chopped parsley                   1/2 c  Oatmeal

  Mix all the ingredients together and form into a loaf.  Place in a
  nonstick loaf pan, bake 350F for 2 hrs.  Cal: 184; Fat: 1 3/5g.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: GARDEN PASTA
Categories: Main dish Low-cal 999
  Servings:  6

      5 ea Tomatoes, chopped                   2 ea Celery, chopped
      2 ea Carrots, chopped                    1 ea Onion, medium, chopped
      8 ea Green onion, chopped                1 pk Equal
      1 ts Basil                             1/4 ts Garlic powder
    1/2 ts Salt                              1/2 ts Pepper
    1/2 ts Oregano                             1 Tb Vegetable or salad oil
      1 lb Spaghetti

  Put the vegetables in a pot and cover tightly.  Cook over medium heat,
  stirring occasionally, for 10 min.  Add seasonings.  Cover pot, cook
  medium-low heat for 5 minutes.  Add oil and simmer for 30 min. or until
  carrots are tender.  Cook spaghetti, drain.  Toss with the sauce. Cal:
  150; Fat: 1/2g.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: APPLESAUCE TEA BREAD
Categories: Breads 999
  Servings: 20

  2 1/2 c  White flour                         2 ts Baking powder
    1/2 ts Salt                              1/2 c  Sugar
      1 Tb Cinnamon                            8 oz Applesauce
      1 ea Egg                                 1 c  Skim milk

  Mix the dry ingredients together and add the applesauce, then the egg and
  milk.  Pour into nonstick loaf pan and bake at 350F for 50 min.  Remove
  and cool.  Cal: 77 (slice); Fat: 1/10g.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: BRAN MUFFINS
Categories: Breads 999
  Servings: 12

      1 c  White flour                         2 c  Bran
    1/4 c  Cornmeal                            1 ts Salt
  1 1/4 c  Skim milk                         1/2 c  Molasses
      1 ts Baking soda, dissolved in wa        1 c  Raisins (optional)

  Mix all ingredients together and pour into a muffin tin, using either
  nonstick pan or paper liners.  Bake 325F for 25 min.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: PINEAPPLE-BRAN WHOLE-WHEAT MUFFINS
Categories: Breads 999
  Servings: 12

      1 c  Whole wheat flour                   1 Tb Baking powder
    1/4 ts Salt                            1 1/2 Tb Brown sugar
      1 ea Egg                                 1 c  100% all-bran cereal
    1/3 c  Skim milk                         1/4 c  Vegetable oil
      8 oz Can crushed pineapple w juic

  Mix the flour, baking powder, salt, and sugar.  Beat the egg slightly.
  Add cereal, milk, and oil to the egg.  Stir to combine.  Let stand for 2
  min. or until the cereal has softened. Stir the pineapple, including the
  juice, into the mixture.  Add flour mixture, stirring only until combined.
   Spoon the batter evenly into a paper-lined muffin tin and bake at 400F
  for about 25 min.  Serve warm.  Cal: 100, Fat: 1g.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: CARROT OR ZUCCHINI MUFFINS
Categories: Breads 999
  Servings: 24

  1 1/2 c  Whole-wheat flour                   1 ts Salt
  1 1/2 ts Baking soda                         1 ts Cinnamon
    1/2 ts Nutmeg                          1 1/2 c  Natural bran
      3 ea Carrots, 1c grated                  2 ea Eggs
    1/4 c  Vegetable oil                   1 1/2 c  Skim milk or orange juice
      2 Tb Vinegar                           1/2 c  Honey
    1/4 c  Molasses                          1/2 c  Raisins

  Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in
  food processor, 4 to 5 seconds.  Pour into large mixing bowl.  Process
  carrots until pureed and add to dry ingredients.  Process the eggs and oil
  for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey,
  molasses, and raisins.  Stir with a wooden spoon until just blended; do
  not overmix.  Spoon the batter into paper-lined muffin tins and bake at
  375F for 20 to 25 min.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: APPLE CAKE
Categories: Cakes Desserts 99
  Servings:  8

    1/3 c  Margarine                         2/3 c  Sugar
      1 c  White flour                         1 c  Whole-wheat flour
    1/2 ts Cinnamon                          1/2 ts Ground cloves
    1/2 ts Nutmeg                            1/2 ts Salt
      1 ts Baking soda, in 2/3 c water         1 c  Finely chopped apple
    1/3 c  Raisins                           1/3 c  Chopped walnuts
      2 ea Egg whites, whipped

  Cream the margarine and sugar.  Add dry ingredients and water alternately,
  then apple.  Dust the raisins and nuts with a small amount of flour and add
  them to the batter.  Fold in the egg whites.  Bake in a 8 in. square
  nonstick pan at 350F for 30 to 40 min. or until firm.  Cal: 295; Fat 2
  1/5g.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: MERINGUE TARTS WITH STRAWBERRIES
Categories: Desserts 99
  Servings:  8

      1 c  Sugar                             1/2 ts Baking powder
    1/8 ts Salt                                3 ea Egg whites
      1 ts Vanilla                             1 ts Vinegar
      1 ts Water                               1 ea Fresh sliced strawberries

  Sift the sugar with the baking powder and salt.  Combine the liquids.  Add
  the sugar, 1/2 t at time, to the egg whites, alternating with a few
  drops of the liquid, beating constantly.  When all combined, continue to
  beat for several minutes.  Place large spoonfuls on baking sheet and shape
  into shallow cups.  Bake at 225F for 45 min. to 1 hr.  Remove the
  meringues form the sheet quickly and cool them on rack.  Fill with
  strawberries.  Cal: 122, Fat: trace.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: ROLLED-OAT MACAROONS
Categories: Cookies Desserts 99
  Servings: 36

  2 1/2 Tb Melted butter                       1 c  Brown sugar, packed
      2 ea Eggs, separated                 2 1/2 c  Rolled oats
      2 ts Baking powder                       1 ts Vanilla
    1/8 ts Salt

  Combine the butter, sugar, egg yolks, rolled oats, baking powder, and
  vanilla and beat well.  Whip the egg whites until they are stiff and fold
  them and the salt into the other ingredients.  Drop by teaspoonfuls, 3
  inches apart, onto a nonstick cookie sheet.  Bake 375F for 10 min.  Cal:
  53, Fat: 1/5g.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: CARROT-OATMEAL COOKIES
Categories: Cookies 999
  Servings: 48

    1/2 c  All purpose flour                 1/2 c  Whole wheat flour
    1/4 c  Nonfat dry milk powder              1 ts Baking powder
    1/4 ts Baking soda                       1/2 ts Salt
    1/4 ts Ground nutmeg                     1/4 ts Ground cinnamon
    1/4 c  Solid shortening                  1/3 c  Brown sugar
    1/2 c  Molasses                            1 ea Egg
      1 c  Shredded carrots                    1 ts Vanilla
  1 3/4 c  Quick cook rolled oats

  Combine the flours, milk powder, baking powder, baking soda, salt, nutmeg,
  and cinnamon.  Cream together the shortening, sugar, and molasses; add the
  egg, then the dry ingredients.  Stir until well blended.  Add the carrots,
  vanilla, and oats, and mix well.  Drop by teaspoonfuls onto an ungreased
  cookie sheet.  Bake in a preheated 375F oven for 10-12 min. or until
  lightly browned.  Cool on wire rack. Cal: 46, Fat: 1/5.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: SCOTCH APPLE PUDDING
Categories: Desserts 99
  Servings:  6

      4 ea Large apples                      1/3 c  Sugar
    1/8 ts Cinnamon                          1/8 ts Salt
      1 ts Butter                            1/2 c  Rolled oats
  1 1/2 c  Skim milk

  Cut apples into slices. Combine sugar, cinnamon, and salt. Place half the
  apples in a nonstick baking dish and sprinkle with half the sugar mixture.
  Dot with half the butter.  Sprinkle half the oats over all.  Arrange
  another series of layers.  Then add milk.  Cover and bake 350F for 45 min.
  Remove the cover and bake 15 min. more.  Serve hot or cold. Cal: 155, Fat:
  2/5g.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Rhubarb-Pecan Muffins
Categories: Breads 999
  Servings: 12

      2 c  Flour                             3/4 c  Sugar
  1 1/2 ts Baking powder                     1/2 ts Baking soda
      1 ts Salt                              3/4 c  Chopped pecans
      1 ea Egg, large                        1/4 c  Vegetable oil
      2 ts Grated orange peel                3/4 c  Orange juice
  1 1/4 c  Rhubarb, fresh fine chopped

  Combine all dry ingredients.  Beat egg and oil; add orange juice.  Add to
  flour mix.  Add rhubarb.  Bake 350F 25-30 min.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: LEEK AND POTATO GRATIN
Categories: Main dish Vegetables
  Servings:  8

      2 Tb Margarine                           2 ea Lg leeks, white part chopped
      1 ea Red bell pepper, diced              3 ea Matzos, broken
      1 c  Hot water                           4 ea Potatoes, baked, peel, slice
      6 oz Evaporated skim milk                1 ea Salt and pepper
      1 c  Grated mozzarella                   1 ea Minced chives for top

  Preheat oven to 350F. Heat margarine in skillet. Add leeks and saute,
  cover until wilted.  Add red pepper saute 5 min.Combine matzos with water
  in bowl, soak 3-5 min. until soft. Drain, squeeze out excess
  water.Combine leek mixture and matzos with remaining ingredients, except
  cheese and chives. Stir until fully mixed.  Pour into an oiled shallow 2
  qt. casserole.  Sprinkle cheese over top followed by chives.  Bake 35 to
  40 min, or until top golden. Let stand 5 to 10 min and cut.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: SKILLET POTATO PIE
Categories: Vegetables
  Servings:  4

  1 1/2 lb Red-skinned potatoes              1/2 c  Buttermilk
      2 ea Scallions, minced                   1 ea Salt and pepper
      1 ea Oil for frying

  Cook potatoes, slice 1/4 in. thick.  Mash lightly just until broken up
  into several pieces.  Stir in buttermilk and scallions and season with
  salt and pepper.Heat just enough oil to coat bottom of non stick skillet.
  When hot enough, pour in potato mixture and pat in evenly. Turn the heat
  to moderate and cook until the bottom of the pie is crisp and browned.
  Slide out onto a plate and cut into wedges.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: ROASTED POTATOES WITH TOMATOES AND ROSEMARY
Categories: Vegetables
  Servings:  6

      6 ea Potatoes, pref. long narrow         6 ea Ripe plum tomatoes, sliced
      1 ea Olive oil                           1 Tb Minced fresh rosemary (t dry
      1 ea Minced chives                       1 ea Salt and pepper

  Preheat oven to 375F.  Cook potatoes in skins, done but firm. Peel and
  slice crosswise 1/2 in. thick.Oil large shallow baking dish. Alternate
  potatoes and tomatoes in rows.  Drizzle lightly with olive oil, sprinkle
  with rosemary, chives, salt and pepper.  Bake 20 to 25 min, or until
  potatoes begin to turn golden crisp around edge.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: BAKED TOMATOES
Categories: Vegetables
  Servings:  2

      2 ea Good sized plum tomatoes            1 ea Fine bread crumbs
      1 ea Grated parmesan cheese              1 ea Dried thyme

  Cut each tomato in half and arrange cut side up on a baking dish.
  Sprinkle each half lightly with bread crumbs, parmesan cheese and thyme.
  Bake for 15 to 20 min.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: KOORMA VEGETABLE CURRY
Categories: Vegetables
  Servings:  6

      2 Tb Margarine                           1    hopped onion
      4 ea Garlic cloves                      14 oz Can plum tom w liquid, chop
      4 oz Can mild chiles drained chop        1 ts Grated ginger, salt, cumin
      1 ts Coriander, dry mustard            1/2 ts Turmeric, nutmeg, cinnamon
      2 ea Potatoes, peeled and diced          3 c  Bite sized cauliflower
      2 ea Large carrots                       3 Tb Chopped fresh cilantro
      2 c  String beans, 1 in. pieces          1 c  Plain low fat yogurt

  Heat margarine in wok. Add onion saute until translucent.  Add garlic
  continue until onion golden.  Add tomatoes, chiles, ginger, salt and
  spices.  Bring to a simmer, then stir in potatoes, cauliflower, and
  carrots.  Cover and simmer over medium-low heat for 10 min., stirring
  occasionally, then stir in the cilantro.  Simmer for another 20 min over
  low heat, until vegetables and tender but firm.  While cooking, there
  should be enough liquid to form a sauce; if needed add additional water,
  but not so much that becomes soupy.Steam string beans separately until
  bright green and crisp tender.  Stir into vegetable mixture.  Remove from
  heat and stir in yogurt. Serve at once.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: PINEAPPLE, RAISIN, AND RUM BREAD PUDDING
Categories: Desserts 99
  Servings:  6

     20 oz Can crushed pineapple w liq.      1/2 c  Low fat milk
      5 c  Packed Ital. Fr bread 1 in.       2/3 c  Raisins
    1/2 c  Brown sugar                         2 Tb Margarine, melted
      1 Tb Rum                                 1 ts Vanilla extract
    1/2 ts Cinnamon                            1 ts Margarine
      1 Tb Rum                                 1 Tb Light brown sugar
      2 Tb Sliced almonds

  Preheat oven to 350F.  Combine pineapple, milk and bread in mixing bowl.
  Stir together and let stand 10 min.  Stir in the remaining ingredients.
  Pour mixture into lightly oiled 9 x 9 in. baking pan.Last 3 ingredients
  are for glaze.  Melt margarine .  Add rum and brown sugar and stir just
  until sugar is dissolved.  Spoon in thin layer over top of pudding.  Bake
  for 25 min, top with almonds.  Bake for another 15 to 20 min, or until top
  is golden brown and turning crusty.  Serve warm.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: THREE ONION PIE WITH FETA CHEESE
Categories: Vegetables
  Servings:  1

      2 Tb Safflower oil                       1 ea Large yellow onion, chopped
      1 ea Large red onion, quartered          2 Tb Dry white wine
      2 ea Large leeks, white,                 2 ea Eggs beaten
      3 Tb Chop fresh parsley, divided         1 Tb Chop fresh dill, or 1t dry
      1 ts Dried tarragon                      4 oz Crumbled feta
      1 ea Pepper                              1 ea Plum tomato, thinly sliced
      1 ea Dry bread crumbs

  Heat oil in large skillet. Add the yellow and red onions and saute over
  moderate heat 5 min. Stir in wine, add leeks. Saute another 15 min, stir
  frequently, or until onions are golden and leeks are limp. Remove from
  heat.
  Preheat oven 350F. In mixing bowl, combine beaten eggs with two
  tablespoons of the parsley, dill, tarragon, feta cheese, and pepper. Stir
  in the onion mixture.
  Oil a 10 in. tart pan and line bottom generously with bread crumbs. Pour
  in onion mixture. Ring the outside edge with tomato slice, then sprinkle
  the remaining parsley in the center. Sprinkle a light layer of bread
  crumbs over the entire top. Bake for 40 to 45 min, or until the mixture is
  set and top is golden. Let stand for 5 to 10 min, then cut into wedges.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: BUTTERMILK CHOCOLATE-HAZELNUT CAKE
Categories: Cakes Desserts 99
  Servings:  1

      1 c  Buttermilk                        1/3 c  Safflower oil
      2 ea Egg whites                          1 ts Vanilla extract
      1 c  Light brown sugar                   1 c  Whole wheat pastry flour
    1/2 c  Cocoa powder                        1 ts Baking soda
      1 ts Baking powder                     1/4 ts Salt
    1/2 c  Finely chopped hazelnuts

  Preheat oven to 350F.  Combine first 5 ingredients in mixing bowl and beat
  together with electric mixer.  Combine remaining ingredients except the
  hazelnuts in another bowl.  Sprinkle into the wet mixture a bit at a time
  and beat in with the mixer until velvety smooth.Lightly oil 9 in. cake
  pan.  Sprinkle the bottom with flour.  Pour in half of the batter, then
  sprinkle it evenly with half of the hazelnuts.  Pour in the remaining
  batter and top with the remaining hazelnuts.  Bake for 25 to 30 min., or
  until tests clean. Cook, and cut into wedges.

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