Shareware Overload Trio 2

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---------- Recipe via Meal-Master (tm) v8.01 Title: Jerry Lewis' Italian Chicken Categories: Poultry Yield: 6 servings 1 x 4-5 lb Chicken 2 ts Salt 1/4 c Olive Oil 1/2 ts Pepper 1 c Tomatoes, chopped 2 tb Salad Oil 1/2 c Onion, chopped 1 c Rice (uncooked) 1/2 c Green Pepper, chopped 1 c Ripe Olives, coarsley choppd 1 cl Garlic, minced 1/4 c Pimentos, chopped 2 x Bay Leaves 1 c Peas, cooked and drained 1 pn Oregano 1) Brown Chicken in oil in a large skillet or dutch oven. Add tomatoes, onion, green pepper, garlic and seasoning. Simmer for about 5 minutes. 2) Pour into a large casserole. Heat oil in same skillet. Add rice and stir until rice is golden brown. Add to the chicken. 3) Cover with water and bake in a 350 F oven for approximately 1 1/2 hours or until chicken is tender and the rice is cooked. 4) Add the olives, pimentos and peas. Bake 15 minutes more and serve. Typed for you By Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peggy and Bruce's Baked Chicken Breast Casserole Categories: Poultry, Casseroles Yield: 2 servings 2 x Large Chicken Breasts 1 ts Rosemary 2 x Large PEI Potatoes 1 ts Paprika 4 x Large Carrots 1 ts Parsley 2 x Medium Onions 1 ts Garlic Powder 1 ts Oregano 1/4 c Olive Oil 1 ts Thyme 1 ds Cayenne Pepper 1) Combine all seasonings. Cut vegetables into large chunks. 2) Put chicken breasts in casserole dish. Surround with vegetable chunks. Brush olive oil generously on all poultry and vegetables. 3) Sprinkle spices on chicken only. Bake covered in a 350 F oven approximately 1 hour. Uncover and continue to bake until vegetables are crispy and the potatoes/chicken are browned. For a spicy variation, dash some worcestershire sauce and/or tobasco over the dish before baking. From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Electronic Gourmet's Garlic and Herb Salad Dressing Categories: Sauces Yield: 1 jar 2 cl Garlic, peeled and crushed 1/2 ts Salt 1 ts Tarragon 1/4 ts Pepper 1 ts Marjoram 1/2 c Olive Oil 1 ts Powdered Mustard 4 tb Red Wine Vinegar 1) Shake all ingredients in a small jar with a tight fitting lid. Let stand at room temperature for at least 1 hour. The longer the better. 2) Shake again and use to dress any crisp green salad. Hint: ~---- Store in jar and refrigerate 4-5 days. Always shake before using. Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Electronic Gourmet's Herb Salad Dressing Categories: Sauces Yield: 1 cups 1/2 c Olive Oil 1/4 ts Fresh Marjoram, minced 1 tb Fresh Dill, minced 1/2 ts Salt 1 tb Tarragon, minced 8 ts Pepper 1 tb Chervil or Fennel, minced 1/4 c Tarragon Vinegar 1 tb Chives, minced 1) Place oil, herbs, salt and pepper in a shaker bottle or large glass measuring cup. Let stand at room temperature for 3 to 4 hours. The longer the better. 2) Add vinegar and shake or stir well to blend. Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Electronic Gourmet's French Dressing Categories: Sauces Yield: 1 cup 1/4 c Red or White Wine Vinegar 1/8 ts White Pepper 1/4 ts Salt 3/4 c Olive Oil In a bowl mix vinegar, salt and pepper with a fork. Add oil and mix vigerously until well blended and slightly thickened. Variations: ========== Garlic French Dressing: Drop 1 peeled, bruised clove of garlic into dressing and let stand 2-3 days at room temperature. Remove garlic before using dressing. Sweet French Dressing: Prepare as directed. Then mix in 1/4 c each of orange juice and honey or super fine sugar. Use to dress fruit salads. Hints: ===== For a creamier dressing, beat over ice for 1 to 2 minutes. Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Electronic Gourmet's Chili Categories: Chili Yield: 6 servings 1/3 c Olive Oil 2 ts Sesame Seeds 3 lb Lean Ground Steak 1/2 ts Oregano 2 x Onions, peel & finely chop 4 tb Chili Powder 3 cl Garlic, peel & finely chop 1 c Pitted Green Olives Salt 2 cn Kidney Beans (1 lb cans) 4 c Boiling Water (drained and well rinsed) 1 ts Caraway Seeds 1) Chop the steak into 1 inch cubes. Heat the oil and beef a few cubes at a time, turning to brown on all sides. Add the chopped onions and saute over medium heat for 2 or 3 minutes then add the garlic. 2) Season with salt to taste. Add the boiling water, caraway and sesame seeds and oregano. Reduce heat, cover and simmer for 1 hour. 3) Gradually stir in the chili powder, testing frequently until you achieve the degree of flavour and hotness that suits you. Add olives, cover and simmer for another hour. 4) Taste, and correct the seasoning then mix in kidney beans and heat through. Toasted french bread, tortillas or corn bread go well with this and a crisp green salad. Hints: ===== Beer is the only drink that can stand up to the spiciness of the chili. Cool and freeze in containers. Serving day heat over low heat. Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Electronic Gourmet's Steak Diane Categories: Meats Yield: 4 servings 1 x Onion or Shallot, chop fine 1 ds Worcestershire Sauce 3 oz Butter 1 ds Brandy 4 sl Sirloin or Rump Steak (thin) Fresh Parsley, chopped 1) Fry shallots in the hot butter for 2 minutes. Add the thin slices of steak, cook 1 minute on either side. 2) Lift out the meat, and put onto a hot dish. Add the sauce, and the brandy to the butter. 3) Ignite if wished (and insured) and pour over the steaks. Garnish with chopped parsley. This dish requires last minute cooking. Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Reader's Digest Sensational Broccoli Dip Categories: Dips Yield: 2 cups 1 pk Frozen Broccoli (thawed) 1/2 c Becal Dressing (10 1/2 oz) 1/4 ts Nutmeg 1 c Sour Cream Chop broccoli into fine pieces in a medium bowl or food processor. Combine broccoli, sour cream, dressing and nutmeg until smooth. Serving Suggestions: =================== Hollow out a loaf of pumpernickle bread or red cabbage. Put dip in the middle. Dip with bread chunks and/or vegetables. Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kraft Creamy Potato Bake Categories: Casseroles Yield: 6 servings 4 lg Potatoes, peeled and cubed 5 sl Bacon, crisp and crumbled 1 pk Velveta Cheese, cubed 4 x Green Onions, sliced 2 tb Parkay Gold Margarine 1/4 c Pimento, chopped 3/4 c Miracle Whip Salad Dressing 1/4 ts Pepper 1/4 c Sour Cream 1/4 ts Paprika 1) Heat oven to 350 F. Cook potatoes in boiling salted water and drain. Combine potatoes, half the cheese and margarine and stir over low heat until cheese is melted. 2) Add salad dressing, sour cream, 2 tb bacon, 2 tb onions, pimento and pepper. Mix well. Spoon into a 2 qt casserole. 3) Top with remaining cheese, bacon and onions. Sprinkle with paprika. 4) Bake 25 minutes or until thoroughly heated. Tip: This recipe reheats perfectly the next day so make it ahead. Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Reader's Digest Potato Skin Nachos Categories: Appetizers Yield: 32 nachos 4 lg Baking Potatoes, scrubbed (shredded) 1/4 ts Chili Powder 2 x Jalapeno Peppers, seed/chop 1/4 ts Salt 1 cl Garlic, minced 1 x 8 oz Jar of Taco Sauce 2 tb Fresh Parsley 1 1/2 c Monterey Jack or Cheddar 1) Preheat the oven to 400 F. Bake the potatoes in the oven for 1 hour. Remove, leaving the oven on and let cool until easy to handle. 2) Halve the potatoes lengthwise and scoop out the pulp, leaving shells 1/8 of an inch thick. Half each potato shell lengthwise then half each piece crosswise. 3) Arrange the potato skins flesh side up on an ungreased baking sheet. Sprinkle with the chili powder and salt. Bake uncovered for 10 minutes or until heated through. 4) Meanwhile combine the taco sauce, cheese, peppers, garlic and parsley in a small bowl. Spoon the mixture onto the hot potato skins. With the oven rack set 4 inches from the heat, broil the skins for 1 to 2 minutes or until the cheese melts. Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Prince Edward Island Potato Soup Categories: Soups/stews, Appetizers Yield: 8 servings 1/4 c Butter Freshly Ground Pepper 1 lg Onion, diced 3 tb All Purpose Flour 4 md P.E.I. Potatoes, diced 3 c Milk 6 x Carrots, diced 1/4 c Dried Parsley 3 c Water 1 ts Dried Thyme 2 x Chicken OXO Cubes 1) In a large stock pot melt butter, add onion and cook over medium heat until onion is transparent. While onion cooks, place diced potatoes, carrots, water and OXO cubes in another large stock pot and bring to a boil. Cook until tender, about 10 minutes. Season with pepper to taste. 2) When vegetables are cooked, add flour to onion to make a paste. Add milk gradually: Mix well and heat over low until warm. Add vegetables and liquid. Stir thoroughly and heat for 5 to 10 minutes, over medium heat, stirring occasionally until mixture thickens slightly. Add parsley and thyme. Heat thoroughly and serve. Note: Water and OXO cubes may be replaced with 3 cups of chicken stock. Typed for you by Peggy and Bruce Travers Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peggy's Mom's Chili Sauce Categories: Relishes Yield: 1 many jars 12 qt Basket of Tomatoes 5 tb Salt 12 x Good Sized Onions 1 ts Mustard 2 x Sweet Peppers 1 pn White Wine Vinegar 3 x Hot Peppers 1/4 lb Whole Pickling Spice 1 x Celery Stalk (in cheesecloth bag) 3 lb Sugar Chop all vegetables and put in a large pickling pot. Add remaining ingredients and boil for about 3 hours or longer if you want it thicker. From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peggy's Mom's Chocolate Cake Categories: Cakes Yield: 1 cake 2 c Flour 1/3 c Oil 2 c Sugar 2 x Eggs 1 c Cocoa 2 ts Vanilla 2 ts Baking Soda 2 c Water 1/2 ts Salt 1) Sift sugar, flour, cocoa, baking soda and salt together. Add oil, eggs, vanilla and water all at once and mix well. 2) Bake in a 13x9x2 inch pan at 350 F for 25 to 30 minutes. Top with your favorite icing. From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Horse Muffins, (Chocolate Horse Rest., Bobcayge Categories: Muffins Yield: 1 many 4 c All Bran 1 c Liquid Shortening 2 c 100% Bran Cereal 3 c White Sugar 1 ts Salt 4 x Eggs 2 c Boiling Water 5 c Flour 1 qt Buttermilk 5 ts Baking Soda 1) Combine all bran, bran cereal, salt, boiling water and buttermilk and let stand until luke-warm. 2) Cream shortening and sugar and then add eggs. Stir into cool bran mixture. Add flour and baking soda into the wet bran mixture. Do not overstir. 3) Spoon into muffin tins and bake at 350 F for 20 minutes. Then check until done. Hints: ===== Add grated carrots, nuts, apples, spices, oranges, raisins or dates as desired. Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Saucy Scalloped Beef or Turkey pie Categories: Casseroles Yield: 6 servings 1 pk Sherrif's Scalloped Potatoes 1/2 c Fine Dry Breadcrumbs 1 x 285ml Heinz Chili Sauce 1 cl Garlic, minced 1 tb Italian Seasoning, crushed 1 cn 10oz Sliced Mushrooms, drain 1 lb Lean Ground Beef or Turkey 2 tb Parmesan Cheese, grated 1/4 c Chopped Onion 1) Cook potatoes according to stovetop or microwave package directions. Meanwhile in a medium bowl combine chili sauce and italian seasoning: Divide chili sauce mixture in half. 2) In a large bowl, combine 1/2 of the chili sauce mixture, ground beef or turkey, onion, breadcrumbs and garlic; mix well. 3) Press meat mixture evenly over the bottom and up the side of a 9" pie plate. Bake in 350 F oven for 15 minutes. Add mushrooms and parmesan cheese to cooked potatoes. Fill meat shell with potatoe mixture. Bake 10 minutes longer or until heated through. 4) Place under broiler until potatoes are golden brown. Heat remaining half of chili sauce mixture and spoon over individual servings. Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Split Pea Stew Categories: Casseroles Yield: 8 servings 1 lb Beef Stew 2 ts Salt 3 sl Bacon 1/4 ts Nutmeg 1 Onion,cut into eights 1/4 ts Turmeric 6 c Water 16 oz Whole Kernel Corn,drained 1 c Dry Split Peas 16 oz Carrots,drained 1 Lime,juice and rind In a dutch oven, brown beef with bacon. Add onion and 2 cups water. Simmer 1 hour. Add 4 cups of water, split peas, lime juice and rind, salt, nutmeg and turmeric. Simmer one hour more. Add corn and carrots. Heat therough, serve. From Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hearty Mongol Soup Categories: Soups/stews Yield: 6 servings 2 1/2 c Water 1 c Heavy Cream 1 c Split Peas Dry 1/2 ts Basil, crushed 2 cn Tomato Soup(10 oz each) 1/2 ts Lemonrind 2 Soupcans of water 1/8 ts Pepper In a large pot combine all. Cover and simmer for 45 minutes. Serve hot with fresh bread. From Womens day magazine typed by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pea-Cheddar Sandwich Spread Categories: Misc. Yield: 2 cups 1/2 c Dry Split Peas 1/2 Onion, chopped finely 2 c Water Salt to taste 2 c Cheddar Cheese ,grated Pepper to taste Cook peas in water until tender. In a blender place cooked peas,cheese, onion, salt and pepper. Blend until smooth. Spread on sanwiches, serve warm. From Womens Day Magazine typed by Brigitte Sealing ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: BANANA ORANGE RAISIN BREAD Categories: Breads Yield: 16 servings ------------------------------FROM LOIS FLACK------------------------------ ------------------------CYBEREALM BBS (315)786-1120------------------------ * * * * * 3/4 c Raisins or Chpd Dried Figs 2 1/2 c All-purpose Flour 1 Egg and 2 Egg Whites 3/4 c Any Flavor Wheat Germ 1/3 c Vegetable Oil 1/2 c Sugar 1 c Mashed Ripe Bananas (about2) 2 ts Baking Powder 3/4 c Orange Juice 1/2 ts Baking Soda 2 ts Grated Orange Peel 1/2 ts Salt (optional) 1 ts Vanilla Heat oven to 350°F. Spray 9 x 5-inch loaf pan with non-stick cooking spray. In a large bowl combine dry ingredients, mixing well; add to dry ingredients. Mix just until moistened. Pour into prepared pan. Bake 60 to 70 minutes or until wooden pick inserted in the center comes out clean. Cool 10 minutes; remove from pan. Cool completely. NUTRITIONAL INFORMATION: Calories...........200 Calories from Fat.....54 Protein.........5 g Total Fat..........6 g Cholesterol........15 mg Dietary Fiber...2 g Carbohydrates.....34 g Sodium............110 mg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Orleans Categories: Poultry Yield: 6 servings 6 Chicken breasts, boneless, Taste Skinless 1 Stalk celery, cut 1 Stick butter 1 cn (small) onions, or 1 Cl Garlic, crushed 1 onion cut into chunks 1/2 c Cooking sherry Lime juice 15 oz Can mushroom soup Seasoned flour (add beau Parsley and rosemary to Monde and pepper to flour) Brush chicken with lime juice; coat with seasoned flour. Brown in 1 stick butter. Remove chicken and add to butter, 1 clove garlic, 1/2 cup cooking sherry and 1 15- ounce can mushroom soup. Place layer of chicken in casserole. Sprinkle with parsley and rosemary; cover with sauce. On top, put 1 stalk of cut celery and 1 small can of white onions. Bake 2 hours at 285-300 F; cover for first hour. Serve sauce over rice. Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken With Raspberry Vinegar Categories: Poultry Yield: 6 servings 6 Whole chicken breasts 6 tb Butter Boned and skinned 2 tb Chopped shallots/onion 2 tb Oil 6 tb Raspberry vinegar Bone and skin chicken breasts. Lay flat and slice parallel to board into two filets each. Sprinkle each side with salt and pepper. Heat oil and butter in sauce pan, saute chicken breasts for a few minutes on each side until opaque. Set aside and keep warm. Sprinkle shallots in pan, saute for a few seconds, then add raspberry vinegar and 4-6 tbs. water. Stir well to loosen all cooking residue. Cook for one minute, return breasts to pan and continue to cook until done (another few minutes), turning once. Serve immediately with sauce. Typed for you by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Slender chicken piccata Categories: Poultry Yield: 8 servings 8 Boneless, skinless chicken 2 ts Low-salt chicken bouillon Breast halves Powder or granules 1 Egg white 3/4 c Low-salt chicken broth 3 tb Fresh lemon juice, divided 2 tb Boiling water 3/4 c All-purpose flour 1 sm Jar capers, rinsed & drained 3/4 ts Garlic powder 3 tb Chopped parsley for garnish 1/2 ts Paprika Lemon slices for garnish 1/2 c Low-fat margarine In pie plate beat together egg white and 1 tablespoon of the lemon juice. In another pie plate combine flour, garlic powder and paprika. Dip each chicken breast half in egg, then in flour mixture. In large skillet melt margarine over medium heat. Add chicken and brown well on both sides. In small bowl combine bouillon powder, broth, boiling water and remaining lemon juice. Pour mixture over chicken, cover and simmer 20 minutes or until tender. Stir in capers. Sprinkle with parsley and garnish with lemon slices. Serve with steamed rice and vegetables. Nutrients per serving (chicken piccata only): calories 268, protein 29g, carbohydrates 10g, total fat 12g (saturated fat 3g), dietary fiber 0, cholesterol 41mg, sodium 226mg. Source: Modern Maturity, Volume 37, April/May 1994. Entered by: Loren Martin, Big Cabin, OK Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Chicken from Loren Martin Categories: Poultry Yield: 6 servings 6 Boneless, skinless chicken 1 c Orange marmalade Breast halves 1 1/2 tb Fresh lemon juice 3 Egg whites, beaten 1 1/2 tb Lemon zest 3/4 c Seasoned breadcrumbs 1 1/2 tb Dijon-style mustard 3 tb Olive oil 2 1/2 ts Worcestershire sauce 1 c Orange juice 3 cl Garlic, crushed Lightly pound chicken to help prevent shrinkage. Dip each breast in egg white, then in breadcrumbs, coating evenly. in large skillet heat oil and saute each breaded breast over medium heat until golden. Clean skillet; in it combine orange juice, marmalade, lemon juice, lemon zest, mustard, Worcestershire sauce and garlic. Cook over medium heat, stirring until smooth. Add chicken, cover, and cook 10 minutes or until tender. Nutrients per serving: calories 397, protein 30g, carbohydrates 45g, total fat 10g (saturated fat 2g), dietary fiber 0, cholesterol 73mg, sodium 173mg. Modified from Modern Maturity, Volume 37, April/May, 1994. Entered by: Loren Martin, Big Cabin, OK Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roast Turkey with Stuffing Categories: Poultry Yield: 6 people ----------------------------------STUFFING---------------------------------- 2 pk Kellogg's Stuffing Croutons 1 md Onion, diced 1/2 c Melted butter 4 lg Celery sticks, diced 2 c Broth from Giblets 1 ts Poultry seasoning 1 lb Crumbled, fried brkfst saus. 1/2 c Water -----------------------------------TURKEY----------------------------------- 1 20 lb. turkey, thawed Preheat oven to 325°. Thaw turkey (20 lb. turkey will thaw in approx. 7 days in refrigerator). Remove wrap. Unhook turkey legs from retainer down by tail, then remove neck from body cavity. Remove giblet packet from neck cavity. Put these in saucepan, cover w/ 2-3 cups water and simmer for 1 hour or more. Rinse turkey well and drain, returning to refrigerator until needed. After 1/2 hour of giblets cooking, dice celery and onion. Fry sausage, crumbling, until completely done. Add celery and onion and 1/2 cup water to fry pan and let simmer 10 minutes. Using your roasting pan, empty 2 boxes of croutons into it. Add sausage/celery/onion mix. Melt 1/2 cup butter and add. Add tsp. of poultry seasoning. Add 2 cups of giblet broth. Stir well until croutons are evenly moistened. Rinse turkey again, shake out excess water. Stuff body cavity with stuffing LOOSELY (do not pack in or turkey will explode.. stuffing expands when cooking!) and put legs back into retainer to hold together. Stuff neck cavity. Fold wing tips behind bird's back, use to hold neck skin down so stuffing won't fall out from neck. Rinse out roasting pan and line with foil. Coat foil with vegetable oil. Coat turkey, all over, with vegetable oil. Place in roasting pan. Add any excess stuffing that will fit on top of turkey legs at body cavity opening, laying on top. Put in oven and roast for approx. 6 1/2 to 7 hours, depending on oven. Roast to 180° to 185° internal temperature at thickest part of thigh without touching thermometer to bone, and same at thickest part of the breast. Baste turkey with baster last 2 hours, about every 15 minutes. If skin is getting too dark, tent with foil. By George Fassett, Watertown, NY, for Cyberealm BBS in MM 8.01. 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Clyde's MeatLoaf Categories: Meats Yield: 8 servings 1/2 c Old-fashioned oatmeal Salt and fresh pepper 1/2 c + 2 T honey 2 1/2 lb Ground chuck 1/2 c Milk 3/4 c Grated carrots 2 tb Vegetable oil 1/3 c Ketchup 1 1/2 ts Minced garlic 1 ts Dry mustard 1. Combine the oatmeal, honey and milk in a large mixing bowl. Allow to sit at room temperature for 30 minutes. Preheat oven to 375F. 2. Heat the oil in a saute pan over medium heat and add the onion and garlic. Add salt and pepper to taste, and saute until the onion is translucent and softened slightly. 3. Add the onion to the oatmeal mixture, along with the meat, add salt to taste, and plenty of black pepper. Add the grated carrots, mix thoroughly, and place in a non-stick 9 x 5 x 3 loaf pan. (If using a regular loaf pan, oil it lightly.) Place the loaf pan on a cookie sheet to catch any spills and put in oven. (Typist's note: I used a bundt pan and it works much better -- no boil over of grease). 4. Bake the meatloaf for 50 minutes. Remove from oven and carefully tip the pan to drain off the excess fat and liquid, and then turn the meatloaf out onto the cookie sheet. Turn right side up. Combine the ketchup and mustard and spread the mixture over the top of the meatloaf. Return meatloaf to the oven and bake for an additional 20 minutes. Source: Clyde's of Reston, Reston Virginia from Chef Tom Meyer Burt Wolf: "Eating Well", 1992 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tacoritos Categories: Mexican Yield: 12 servings 1 lb Ground beef 1/2 ts Ground cumin 1 tb Chili powder 2 tb Chopped mild green chiles 1 cl Garlic, minced 2 c Grated cheddar cheese 1/2 ts Salt 2 Tomatoes, chopped 1/2 c Chopped onion 12 White flour tortillas 3 c Prepared white sauce 1/2 Head iceberg lettuce, shred 1/2 ts Ground sage -ded 1/2 ts Oregano Brown ground beef and drain. Add chili powder, garlic, salt and onion. Combine white sauce (thick is good - typist's note), sage, oregano, cumin, and chiles. Simmer over very low heat until warm. Reserve 1 cup sauce and 1 cup grated cheese. Mix remaining sauce and cheese with meat, lettuce and tomatoes. Place this mixture in the tortillas, roll and place seam side down in a flat ungreased baking sheet. Top with reserved sauce and cheese. Cover with foil and bake at 350F for 15 minutes. PS... these are GOOD!!!! Source: Colorado Cache Cookbook, The Junior League of Denver, 1978 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Canadian Meat Pie· Categories: Pies Yield: 1 pie -----------------------------FROM CHEF FREDDY'S----------------------------- 1 lb Minced pork *OR* 1/3 lb each 1/4 ts Celery salt -ground veal, beef and pork 1/4 ts Cloves [ground] 1 sm Onion 1/2 c Water 1 sm Clove garlic [minced] 1/2 c Bread crumbs 1/2 ts Salt Pastry for double crust pie 1/2 ts Savory (or sage) 1) Place all of the ingredients (except the bread crumbs and pie shell) in a sauce pan and bring to a boil and cook uncovered for 20 min. over med. heat... then remove from heat and add a few spoonfuls of bread crumbs, and let stand for 10 min... If the fat is sufficiently absorbed by the bread crumbs, do not ad more...If not continue in same manner... 2) Cool the meat mixture and pour into a pastry lined pan... cover with the top crust, cut steam vents and bake in a 400° oven until golden brown... Serve hot with potatoes or rice and your favorite side dish... {This may be frozen for 4 to 5 months) From a recipe by Mary Marshal found in an old Farm and Garden typed for you by Fred Goslin in Watertown NY on Cyberealm Bbs at (315)-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stove-Top Rice Pudding· Categories: Desserts Yield: 8 servings -------------------------DESSERTS FROM CHEF FREDDYS------------------------- 6 c Milk 2 ts Vanilla 6 oz Rice (3/4 c) 1 1/2 ts Cinnamon 3 Eggs 1/2 ts Nutmeg 1 c Sugar Raisins (Optional) Using a teflon coated pan, bring the milk and the rice to a boil and then let it simmer for ½ hr... When the rice is done and starts to thicken beat the eggs and sugar together and add to the rice... Add the remainder of the ingredients and cook for 1 to 2 min. stirring occasionally... Let set to cool, stirring occasionally... Thickens as it cools... From the Watn Daily Times Farm & Garden and Fred Goslin on Cyberealm Bbs at (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham Skillet Gumbo From Tony Bob Categories: Cajun Yield: 4 servings 2 c Dice cooked ham 1 c Chicken broth 1 c Chopped green bell pepper 1 c Water 1 c Chopped onions 1 ts Salt 1 pk Cut okra(10oz) 1/4 ts Black or cayenne pepper 1 cn Tomatoes(15oz) 1 c Uncooked rice 1. Combine all ingredients except rice in a large, heavy skillet; bring to a boil. 2. Cover and simmer 10 minutes. 3. Stir in rice and simmer, covered, 20 minutes longer, or until rice is tender. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Lamb Creole Gumbo from Tony Burke Categories: Cajun Yield: 8 servings 2 tb Vegetable oil 1/2 Lemon,sliced/seeded Flour 2 ts Salt 2 lb Lamb riblets 1 ts Thyme 2 cn Stewed tomatoes(16oz) 1 Bay leaf 4 c Chicken broth 1 ts Instant minced garlic 1 c White wine 1 pk Frozen sliced okra(10oz) 1/2 c Chopped parsley 1 cn Black-eyed peas(15oz) 1. Heat oil in large Dutch oven; dust riblets with flour and brown on all sides in hot oil. 2. Drain fat from pan; add tomatoes, broth, wine, parsley, lemon slices and seasonings. 3. Cover and simmer 1 1/2 hours. 4. Add okra and peas; cook, covered, 10 to 15 minutes. NOTE: Meat may be removed from bones before servings. This gumbo freezes well. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Vegetable Gumbo Creole From Tony Burke Categories: Cajun Yield: 10 servings 1 lb Fresh okra,diag. sliced Bread crumbs 2 pk Frozen sliced okra(10oz) 1 Small onion,chopped Boiling salted water 4 Ripe tomatoes,sliced 1 Rib celery,diagonally sliced 2 Serrano chiles,thinly sliced 2 Bell peppers,in strips 1 ts Chopped fresh basil 2 pk Frozen lima beans(10oz) 1/2 ts Dried basil,crumbled 8 Ears fresh corn kernels Salt to taste 2 pk Frozen corn,thawed(10oz) Black pepper to taste Butter or margarine 1/2 c Shredded Monterey Jack 1. Cook fresh okra briefly in boiling salted water; drain. 2. Blanch celery in boiling salted water. 3. Add bell peppers and lima beans and cook until just tender; during last 30 seconds, add corn (do not overcook), then drain vegetables. 4. Butter a large baking dish and sprinkle with bread crumbs; add a layer of corn-bean mixture and okra. 5. Combine onion, tomatoes and basil; spoon layer of onion-tomato mixture over bottom layer in dish. 6. Sprinkle with chiles and season with salt and pepper. 7. Dot with butter and sprinkle with bread crumbs. 8. Repeat layering until casserole is filled. 9. Top with a layer of okra that has been dipped in crumbs and lightly sauteed in butter; sprinkle evenly with shredded cheese if desired. 10. Bake uncovered in preheated 300' over for 1 hour. NOTE: This can be baked in the morning and reheated slowly before serving. It tastes even better the second day. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creole Seafood Gumbo From Tony Burke Categories: Cajun Yield: 6 servings 1/4 c Butter or margarine 1 Small green bell pepper,chop 2 tb Flour,all-purpose 1 ts Tabasco sauce 2 c Liquid(water/seafood juice) 1/8 ts Thyme 2 c Cut okra 1 Bay leave 2 c Peeled,cubed tomatoes 2 c Shrimp,crabmeat,oyster combo 1 Large onion,chopped 3 c Hot cooked rice 1. Melt butter in large saucepan; blend in flour and cook over low heat, stirring constantly, until dark brown. 2. Add liquid, okra, tomatoes, onion, pepper, Tabasco, thyme and bay leaf; bring to a boil, then cover and simmer 30 minutes, stirring frequently. 3. Add seafood and cook, covered, 10 to 15 minutes longer. 4. Remove bay leaf and serve in soup bowls with mound of hot rice in center. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Classic Chicken Gumbo From Tony Burke Categories: Cajun Yield: 6 servings 2 tb Vegetable shortening 1/2 c Uncooked rice 2 tb Flour,all-purpose 2 Ribs celery,chopped 2 Onions,finely chopped 1 ts Salt 1 Green bell pepper,fine chop 1/2 ts Pepper 5 c Warm chicken broth 1/4 ts Thyme 8 Tomatoes,peeled/chopped 1 Bay leaf 1/2 lb Okra,cut into 1/4" pieces 1 Broiler-fryer chicken,cooked 1. In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined). 2. Add onions and bell pepper; cook until onion is translucent, about 5 minutes. 3. Slowly add warm broth; stir until broth reaches a boil. 4. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil. 5. Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes. 6. Stir and cook, covered, 20 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Wings Gumbo Style from Tony Burke Categories: Cajun Yield: 6 servings 1 1/2 lb Chicken wings 1 ts Thyme 3 Bacon slices, chopped 1/2 ts Allspice,ground 2/3 c Green bell pepper,chopped 1/8 ts Cayenne pepper 2/3 c Celery,chopped 1/8 ts Black pepper 1 lb Ground beef 2/3 c Lima beans 1 cn Tomatoes,broken up(28oz) 2/3 c Corn kernels 3/4 c Chicken broth Steamed rice 3/4 ts Salt 1. Remove and discard wing tips; reserve remaining wings. 2. In large skillet, cook bacon until browned; remove with slotted spoon and reserve. 3. Add chicken wings; brown on all sides and remove with slotted spoon. 4. Add bell pepper and celery; saute until crisp-tender, about 3 minutes. 5. Add beef; cook, stirring to crumble, until browned. 6. Drain off fat; add tomatoes, chicken broth, thyme, allspice, cayenne and black peppers and chicken. 7. Simmer, covered, until chicken is almost tender, about 15 minutes. 8. Add lima beans and corn; simmer, covered, until chicken and vegetables are tender, about 5 minutes. 9. Sprinkle with bacon and serve over steamed rice. MAMMY cc: ALL cc: ALL --- ■ OLX 1.51 ■ You know your dieting when postage stamps taste good! |OLX$SOM| BBS: CYBERLM Conference: 12,GoodCookin Number: 282 Reply-to: 0 Private: No Receipt: No ExHeader: No Date: 1994-03-27,14:00 From: TONY BURKE To: ALL Subject: GUMBO #7 Flags: ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken-Okra Gumbo Plains-Style From Tony Burke Categories: Cajun Yield: 12 servings 1/4 lb Salt pork 3 Parsley sprigs,chopped 1 Frying chicken,cut up 1 Bay leaf Flour 3 qt Water,more if needed 3 tb Butter Salt to taste 1 Onion,lg,mild,peeled/chopped Pepper to taste 20 Okra pods* 2 tb Flour (opt) 6 Tomatoes,large,fresh,chopped Cooked white rice 1 Red pepper,hot** * - okra can be fresh sliced or a 10-ounce package frozen okra sufficiently thawed to separate okra slices can be substituted. ** - seeds removed and finely chopped. 1. Wash salt pork under cold water to rinse off excess salt. Blot dry and cut into small dice. 2. Place in a large, heavy soup pot and cook over low heat until all fat has been rendered. Remove crisped pork dice and drain on paper toweling. Set aside. 3. Blot chicken pieces dry with paper toweling and dredge lightly with flour. Press flour into each piece, then shake off all excess. Heat salt pork to almost smoking. Brown the floured chicken pieces a few at a time in the hot fat. Remove as browned and set aside. 4. Pour off and discard fat. Add butter to soup pot and place over low heat. When melted, add onion and okra and cook, stirring often with a wooden spoon, until onion is soft. Be careful not to let okra scorch. 5. Return chicken to pot and add remaining ingredients except salt and pepper and optional flour. Let simmer for about 1-1/2 hours, adding additional water if needed. Remove from heat. Remove and discard bay leaf. Remove skin and bone from chicken pieces and return meat to pot. Reheat if necessary. If desired, thicken mixture with 1-2 tablespoons flour mixed to a paste with about 1/2 cup cold water, and stir over low heat an additional 10-15 minutes. 6. Ladle into large soup bowls over mounds of just-cooked, fluffy white rice. Sprinkle crisped pork dice over each serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seafood Gumbo From Tony Burke Categories: Cajun Yield: 24 servings -=stock=- 1 ts Pepper, white 4 qt Seafood stock* 1 ts Pepper, black -=vegetables=- 5 Bay leaf, turkish 1/2 c Oil 2 ts Thyme, leaves, dried 6 c Okra, sliced 2 ts Basil, dried 3 1/2 lb Tomatoes, canned 2 ts Oregano, dried, leaves 2 c Onion, chopped -=roux, etc.=- 1 c Celery, chopped, with leaves 3 c Roux, dark, (from 1 1/2 c. o 1 c Peppers, bell, chopped 1 lb Crab, claw meat 2 tb Garlic, chopped 3 lb Shrimp, small to medium, 2 tb Vinegar 1 Oysters -=seasonings=- 1 c Onions, green, chopped 1 tb Salt 1 File` powder 1 ts Cayenne pepper 1) *Make seafood stock from shrimp heads and shells, crab bodies, fish carcasses or all of the above, substituting ham hocks, chicken backs, or necks, or other meats depending on availability. (For the 4 quarts of stock you will need about 4 pounds of shells, bones and meat.) Bring to a boil, lower heat and simmer several hours. Strain the stock, discarding solids. (If time is a factor, simmer shrimp heads and shells and ham hocks in chicken stock for at least an hour.) 2) Cook okra in the oil in a large, heavy pot over medium heat, stirring and scraping until some of the sliminess is gone; about 15 minutes. Add tomatoes, onions, celery, garlic, peppers, vinegar, the seasoning and herb mix and cook over low to medium heat for about 1/2 hour, stirring and scraping often. 3) Blend the roux into the okra and tomato mixture. Very slowly blend the stock into the mixture. Simmer about 1 hour. 4) Add crab and shrimp and simmer 10 to 15 minutes. Add oysters and simmer about 5 minutes. Add green onions. Serve over rice with file` powder added to taste at the table. (File` powder should not be cooked.) Source: Overton Anderson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Texas Wild Duck Gumbo From Tony Burke Categories: Cajun Yield: 8 servings 2 Wild ducks 2 c Onion; chopped 2 Celery stalk 2 c Celery; chopped 1 Small onion; sliced 1/2 tb Black pepper 2 sm Carrots; diced 1/4 ts Red pepper 1 tb Salt 1 lb Smoked sausage 1 ga Water 24 Oysters 1 1/4 c Vegetable oil 1/2 c Scallions; sliced 1 c Flour 1 c Bell peppers; chopped Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX Preparation Time: 3:30 STEP ONE: To Make the Stock-- In large pot combine ducks, 2 stalks celery, one small onion (sliced), diced carrots, salt, and gallon water. Bring to a boil and simmer for 3 hours, from time to time skimming off the foam. STEP TWO: To Make the Gumbo-- Make the roux of flour and vegetable oil until dark and brown. Add the bell peppers, red and black pepper, celery, and onions. Remove the ducks from the stock and reduce the broth to 2-1/2 quarts. Strain and pour over the roux. Simmer the gumbo for 20 minutes. Remove all the meat from the bones, dice in 1/2-inch squares, and add to the gumbo. Broil the sausage, slice, and also add to the soup. Add the oysters and scallions at last and bring to a boil. Serve over rice with Tabasco sauce as needed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Liverschnetzel Categories: Meats Yield: 4 servings 18 oz Liver 1 sl Pineapple,out of can 1 ts Maggiseasoning 1 1/3 c Water 2 oz Butter 1 pk Brown Gravy 1 Apple, small 2 tb Sour Cream 1.Clean liver,dry with papertowl,cut into small strips.Season with maggi. 2.Heat butter in skillet and brown liver in it untill it is brown-grey. It will be fast, take out and keep warm. 2.Peel and cut apple in small pices,cut pineapple the same way. 3.Saute the fruits in the pan;add water and the package of dry gravy. 4.Let come to a boil; add liver;heat all again.Add the sour creme and heat but dont let it boil. Serve with wide noodles or rice or mashed potatoes or bread and a green salad. Translated by Brigitte Sealing Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barley Water Categories: Beverages Yield: 2 liters 3 1/2 oz Barley 2 tb Honey 2 1/8 qt Water 1 pn Salt 1 Fig 1 cn Applejuice 1 Lemon 1.Cover the barley and the fig with water and cook for 1 1/2 hour. 2.Strain through a sieve. 3.Add the honey,applejuice,salt,lemonjuice and the grated lemonpeel. 4.Cool real good. Translated by Brigitte Sealing Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Leek Salad with Pineapple Categories: Salads Yield: 4 servings 1 Leekstalk 2 tb Sour Creme 9 oz Pineapple 1 tb Parsley,fresh chopped 2 tb Majonaise Salt, pepper to taste 1.Wash leek and cut into small rings;peel and core apple and cut into small slices;cut pineapple in small pieces. 2.Mix sour creme, majonaise and seasons; mix with fruits and leeks and add parsley. Typed for you and translated by Brigitte Sealing, Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Braided Bread Categories: Breads Yield: 1 bread 9 oz Whole Wheat Flour 1 pk Yeast 18 oz White Flour 3 tb Oil 1 tb Salt 2 1/8 c Water 1/2 ts Sugar 1.Pour flours into bowl;add yeast and sugar and mix the oil and water together, lukewarm, and add to flours and let rise 10 minutes. 2.Add the salt and knead all to a dough. Separate into 3 pieces and braid them to a braid. 3.Put on cookiesheet and brush with milk. 4.Put in 50 C oven and let rise again.Than put oven on 200 C and bake for 30 minutes. Translated by Brigitte Sealing Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buckwheatcake Categories: Breakfast, Ethnic Yield: 12 servings 3 1/2 oz Buchwheat Flour 4 Egg Whites 3 1/2 oz Almonds,ground 9 oz Cottage Cheese,pureed 4 Egg Yolks 12 oz Cranberries,canned 6 oz Sugar 15 oz Heavy Creme 2 ts Baking Powder 6 ts Gelatine,ground 1.Cream eggyolks and sugar until foamy, mix in flour, almonds and baking powder. 2.Beat eggwhites to a stiff snow and fold in;Fill the mix into a springform and bake at 225 C for 10- 15 minutes. 3.Mix cottage cheese and cranberries.Whip the cream until stiff and fold in. Dissolve gelatine in water as directed on package than fold into cheese mix. 4.When the crust is cooled, cut one time diagonal and fill with half of the cheesemix and spread the rest on top. 5.Cool well before serving. Translated by Brigitte Sealing, Cyberealm BBS 315-786-1120 . ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheesehorns Categories: Breads Yield: 12 servings 396 7/8 g Whole Wheat Flour 1 pk Yeast 170 1/8 g White Flour 1 ts Salt 300 ml Milk and Watermix Mixed Herbs 1 ts Honey 12 sl Cheese (Your choice) 1.Mahe a yeastdough and let it rise. 2.Roll out dough thinly and cut into 12 squares. 3.Put a slice of cheese on each square and sprinkle some mixed herbs over all. 4.Roll up the squares from one side into little horns, bend a little. 5.Put them on a cookiesheet and let them rise once more. 6.Brush with a little milk and bake at 325 C ca. 25 minutes. Translated by Brigitte Sealing Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Noodles with Ham and Mushrooms Categories: Pasta Yield: 4 servings 15 oz Noodles 7 oz Boiled Ham 1 Onion 1 pk Tomatosauce 1 Garlic Clove 2 oz Parmesancheese 2 tb Butter Salt, Pepper, Nutmeg to 5 oz Mushrooms Taste 1.Boil noodle in saltwater as directed on package, drain. 2.Chop the onion and the garlic very fine, and saute in the butter till golden; add mushrooms ,sliced finely and simmer for 5 minutes. 3.Cut the ham into small strips and with the mushroommix mix under the noodles. Season to taste.Prepare tomatosauce as directed and season with nutmeg if desired.Serve hot Typed by Brigitte Sealing Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushroom Ragout in Rice Ring Categories: Rice/grains Yield: 4 servings 1 Bunch Soupgreens 3/4 c Sweet cream 18 oz Veal 1 c White Wine 4 c Saltwater Salt, Pepper, Sugar to taste 1 Onion 2 Cooking Bags Rice,Instant 18 oz Mushrooms 1 Hardboiled Egg 3 oz Butter 1 Tomatoe 2 oz Flour 1 tb Butter 2 c Beefbroth,instant 2 tb Parsley,finely chopped 1.Clean and cut up the soupgreens in small cubes;add the water and meat and cook all for 45 minutes. 2.Chop the onion very fine, half the mushrooms.Melt the butter and saute both for a short while;add the flour and cream, fill up with the broth and simmer for another 20 minutes.Season to taste. 3.Prepare rice as directed.Mix the mushrooms and the meat together.Season and add the egg and the finely chopped tomatoe. 4.Grease a rice ring form and fill in the rice, than invert on a platter and fill the ragout in the middle. Garnish with tomatoes and parsley. Typed by Brigitte Sealing Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Noodle and Mushroom Souffle Categories: Pasta Yield: 4 servings 9 oz Noodles 1 pk Emmental Cheese Slices 18 oz Ground Beef 4 Eggs 1 cn Mushrooms 15 oz Cream 7 Tomatoes Chives frozen, to taste 1 Leek 1 Clove Garlic 1 pk American Cheese Slices 1.Cut mushrooms,leek and tomatoes into slices. 2. Cook noodles in saltwater as directed. 3.Fry the ground beef with the leek and the mushrooms in oil for a short time, season with salt,pepper and garlic. 4.Get a souffle pan and put in as follows ;noodles,tomatoes,cheese, noodles,tomatoes, cheese. The form should be only 3/4 full. Mix eggs,cream, chives,pepper and salt together and pour it over ,evenly. Bake in a 200-220 C oven for 45-50 minutes. Translated by Brigitte Sealing, Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chickenbroth with broccoli Categories: Soups/stews Yield: 4 servings 11 oz Broccoli Pepper 8 oz Carrots Nutmeg,ground 8 oz Chickenbreast Filets 2 tb Parsley,chopped 1/2 c Milk 4 tb Lime Juice 3/4 c Butter 3 c Chickenbroth, instant 2 1/2 oz Cream of wheat 2 c Chickenbroth,canned 1 Egg, separated 1 cn Whole Cernel Corn,drained 6 oz Cottage cheese Pureed 1.Wash broccoli and cut into little roses, clean and peel carrots and cut into slices.Slice the chickenfilets in small slices. 2.For the dumplings heat the milk and the butter to a boil;add the cream of wheat while you stir and cook until it is a big dumpling. 3.Let it cool a little than mix in the eggyolk,cheese,salt,pepper,nutmeg and parsley and 1 tablespoon of the limejuice. 4. Whip the eggwhite until stiff and fold it under 5.Heat saltwater in pot and with a teespoon cut off little dumplings and let them simmer in the saltwater for 5 minutes. 6.Heat the broth;add broccoli,carrots and chickenmeat and simmer 5 minutes. 6.Add the dumplings and the rest of the limejuice. Typed by Brigitte Sealing Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Filled Tomatoes on Herbed Rice Categories: Vegetables Yield: 4 servings 2 Bags of cooking rice(like 3 oz Lindenberger Cheese Instant rice) 1 pn Paprika 8 sm Tomatoes 1 pn Nutmeg Salt, Pepper 4 tb Sweet Cream 2 Onions 12 oz Cornstarch 12 oz Butter 2 tb Herbs, chopped your choice 3 1/2 oz Bacon 1.Prepare rice as directed on bags. Cut out the inside of the tomatoes and season the inside. Chop the lids up and strain through a sieve. 2.Saute the onions in the butter; add the bacon, cut up and fry for a short while. 3.Grate the cheese finely and with the seasons add to the bacon, stir and fill all into the tomatoes. 4.Butter a pan,shallow, and set the tomatoes inside.mix the tomatoemix ,cream,cornstarch and seasons and poyr over the tomatoes. 5. Bake all in a 200 C oven for 30 minutes .Add the herbs to the rice and put on a platter, arrange the tomatoes on top. Serve the sauce separate. Typed by Brigitte Sealing Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fast Chicken Fricasse Categories: Poultry Yield: 3 servings 3 Chickenbreast or Turkey 1 1/2 c Chickenbroth, instant 1 cn Mushrooms 3 tb White Wine 1 Onion Salt, Pepper 8 oz Heavy Cream Butter 2 ts Cornstarch 1.Chop onion and saute in the butter;add meat and fry untill it is all around "white".Season with salt and pepper to taste;simmer for about 10 minutes.Add the mushrooms and simmer another 5 minutes. 2.Mix the cream and the cornstarch together and stir into the meat. Simmer,stirring occasionaly. 3.When meat is done add the wine. Serve with rice,Instead of meat dish can be made withMussels,Veal,Fish or Crabs. Translated by Brigitte Sealing Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Heaps Categories: Cookies Yield: 40 servings 2 Eggs 3 1/2 oz Flour 8 oz Sugar 8 oz Almonds,ground 3 1/2 oz Butter 2 tb Cornstarch 1 ts Vanilla Powdered Sugar 3 1/2 oz Cocoapowder 1.Mix all in a bowl and stir well. 2.With a teaspoon put dough in little heaps on a greased cookiesheet. 3.Bake at 220 C for 10 minutes 4.Let cool and dust with more powdered sugar. Translated by Brigitte Sealing Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Macaroni Souffle Categories: Pasta Yield: 5 servings 18 oz Macaronis 1 Onion 3 oz Gouda Cheese 1 cn Pureed Tomatoes, small 18 oz Ground Beef 1 pk White Sauce 1.Cook the noodles according to directions. 2.Fry the meat with the chopped onions and the tomatoepuree in a skillet until meat is crumbly.Season with Salt and Pepper to taste. 3.Grease a souffle pan and alternate noodles and meatmix in it. 4.Make the sauce according to directions and pour over all. 5.Cook in 200 C oven for 30 minutes. Translated by Brigitte Sealing Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Cardinal Style Categories: Pork/ham Yield: 4 servings 9 oz Apricots,dried 18 oz Porkfilets 2 tb Brandy 1 ds Salt 1 ds Pepper 1 1/2 oz Butter 1 ds Thyme 6 oz Heavy Cream 1 ds Garlicpowder 2 Rice Cooking Bags,Instant 2 tb Oil 1.The day before ,cover the dried apricots with water and cook until they are soft. 2.Mix brandy and seasons with 1 tablespoon oil and brush the meat with it from all sides. and let it set for 30 minutes. 3.Cook rice according to directions. 4.Heat the leftover oil and fry the meat in it until it is browned on all sides;add salt;take out meat and keep it warm. 5.Add the apricots with the juice,leftover marinade and the butter to the fryingfat in the skillet;stir and let cook until it is reduced a little. 6.Add the cream and taste sauce and season more if nessesary. 7.Cut meat into slices and serve on rice with the apricots. Translated by Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120 5. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Toast Hawaiian style Categories: Misc. Yield: 4 servings 4 sl White Bread 4 sl Gouda Cheese 4 sl Boiled Ham 4 Marachino cherries 4 sl Pineapples (Rings) 1.Put a slice of ham, a slice of pineapple and a slice of cheese on each slice of bread. 2.Bake in 200 C oven until the cheese is melted. 3.Garnish with cherry and serve at once. Translated by Brigitte Sealing ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Stuffed Meat Loaf From Loren Martin Categories: Italian, Meats Yield: 20 servings 10 lb Ground turkey, chicken, or 6 ts Dried basil Beef 5 ts Dried oregano 6 tb Worcestershire sauce 6 ea Eggs, slightly beaten 5 tb Prepared horseradish 3 ea Onions, diced 3 pk StoveTop stuffing mix 1 c Parmesan cheese, grated 1 cn Tomato sauce, 29 oz 4 ts Garlic pepper 1 cn Diced tomatoes & green chili 6 c Shredded mozzarella cheese 2 cn Spaghetti sauce, 26.5 oz 1 ea Diced zucchini squash 6 ts Dried dill 1 cn Pitted olives 2 ts Dried tarragon 2 cn Mushrooms Mix ground meat, stuffing mixes, 1 can spaghetti sauce, chopped onions, parmesan cheese, eggs, Worcestershire sauce, basil, oregano, dill, tarragon, diced tomatoes with green chilies, horseradish, garlic pepper, and tomato sauce. Put half of mixture into greased roasting pan. Combine zucchini squash, mushrooms, olives and half of mozzarella cheese into a mixture and place on top of meat mixture. Place other half of reserved meat mixture on top of stuffing-filled bottom and seal edges. Add remainder of shredded mozzarella cheese and second can of spaghetti sauce to top and bake in 350 degree oven for about 1 1/2 hour, or until done. Add extra mozzarella cheese and sliced olives to top of loaf before serving! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Texas Brownies· Categories: Desserts Yield: 48 servings ------------------------DESSERTS FROM CHEF FREDDY'S------------------------ ------------------------------FOR THE BROWNIES------------------------------ 2 c Flour 1/4 c Cocoa (unsweetened) [dark] 2 c Sugar 1/2 c Buttermilk 1/2 c Butter (1 stick) 2 Eggs 1/2 c Shortening 1 ts Baking SODA 1 c Coffee [brewed] or water 1 ts Vanilla ------------------------------FOR THE FROSTING------------------------------ 1/2 c Butter 3 1/2 c Powdered sugar [unsifted] 2 tb Cocoa [dark] 1 ts Vanilla 1/4 c Milk »If you don't have buttermilk on hand, substitute 2ts vinegar or lemon juice mixed into ½c milk... or use powdered buttermilk mixed as the directions specify.« Preheat oven to 400° 1) In a large mixing bowl, combine the flour and the sugar... In a heavy sauce pan, combine the butter, shortening, coffee (or water), and cocoa, and heat... stirring to boiling... 2) Pour the cocoa mixture over the flour mixture in the bowl, add the buttermilk (or the substitute), eggs, baking soda, and vanilla, and mix well using a wooden spoon or high speed elec. mixer... 3) Pour into a well battered 17½" x 11" jelly roll pan and bake in a 400° oven for 20 min. or until the brownies test done in the center... 4) While the bownies bake... prepare the frosting, by combining the cocoa, butter, and milk in a sauce pan and heating, stirring to boiling... Then mix in the sugar and the vanilla until the mixture is smooth... 5) Pour warm frosting over the brownies as soon as they come out of the oven... Cool... cut and serve... *** Microwave Directions *** 1M) In a large mixing bowl, combine the sugar and the flour... and in a microwave safe dish, combine the butter, coffee (or water), and the cocoa... and microwave on high (100%) for 2 min. until just boiling... 2M) Pour the boiling mixture over the flour mixture, stirring to blend... Add the buttermilk (or subtitute), eggs, baking soda, and vanilla, mixing well... 3M) Pour the entire mixture into a microsafe 9" x 11" baking dish and nuke at med-high (70%) for 18 minturning the dish every 4 to 5 min., until the brownies test done in the center... (They may still appear soft on the surface) 4M) Prepare the frosting in a microsafe dish by combining the butter, cocoa, and the milk... and nuking on high for 2 min... stirring once, add the powdered sugar and vanilla, stirring to blend... 5M) Pour warm frosting over the hot brownies ... let cool... cut and serve... From the Great American Recipes collection and Fred Goslin on Cyberealm Bbs in Watertown NY. at (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Switzle Categories: Beverages Yield: 2 quarts ------------------------FROM THE BAR AT CHEF FREDDYS------------------------ 2 qt Water 6 tb Vinegar 1 c Sugar Ice if desired... 1 tb Ginger In a 2 quart pitcher or other container mix all ingredients and stir (or shake) well. Add ice if desired... From Stephani Lea Goslin and Cyberealm Bbs at (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Corn Casserole Categories: Casseroles Yield: 1 pot 4 tb Oil 1 Leek 18 oz Beef roast,not to lean 2 qt Broth, clear 1 Garlic Clove 2 c Rice 2 Onions 2 cn Corn,whole cernel 2 ts Paprika Hot 1/2 ts Salt 1 Pepper, red 1 ts Pepper 1 Pepper, green 1 bn Parsley,chopped 9 oz Carrots 1.Let the oil get hot in a big pot; cut the meat into cubes and brown in the oil for about 20 minutes. 2.In the meantime; peel onion and clove and chopped finely. 3.Clean the leek, carrots and the peppers and dice finely. 4.Add the vegetables to meat and saute shortly and pour in the broth. Let come to a boil, and add the rice and let it all simmer 20 minutes. 5.Add the corn and let simmer for another 10 minutes. Season to taste and add the parsley.Serve with a hearty bread. Recipe by Bollerix Translated by Brigitte Sealing Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef in vinegar and oil Categories: Appetizers, Meats Yield: 1 servings 1/3 oz Beef, cooked and sliced 2 tb Vinegar Thinly. 2 tb Broth 1 Apple,peeled and sliced 2 tb Oil Thinly 2 tb Chives, chopped 1.Put the meat, onionslices and the appleslices in a big bowl. Thin the vinegar with a little broth; add oil and pour over all. 2. Let it all sit and add the chives before serving with a hearty bread. From"Die Oberpfalz kocht auf" translated by Brigitte Sealing Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spreewaelder Sauerbraten Categories: Meats Yield: 1 servings 1 Beef roast 1 ts Salt Bacon for wrapping 2 pn Pepper 1 bn Soupgreens Lemonpeel, grated Mushrooms,dried Basil, Estragon to taste Wine red or white 1 Onion, chopped 1 Bayleaf Cornstarch 1 ts Peppercorns 1.Rub the meat with the seasons and than wrap the bacon around meat. 2. Put into a glas bowl; add bayleaf and peppercorns, smashed and pour the wine all over it. Put something heavy on top of meat, it MUST be covered with wine at all times. Let stand for about 2-5 days in a cool place. 3.Take meat out of the marinade and dry.Fry in very hot fat on all sides until good and brown. 4. Add the cleaned and chopped soupgreens and the mushrooms(If you like also one finely chopped onion) 5.Add some of the marinade, just as much as needed.After 2 hours the meat is done, take it out and slice thinly and keep warm. 6. Bind the gravy with some cornstarch and serve with potatoes or dumplings. recipe from C.Wulf translated by Brigitte Sealing Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Chicken Legs Categories: Poultry, Ethnic Yield: 4 servings 4 Chickenlegs with thighs and 4 pn Saffron Backs. Salt, Pepper to taste 4 tb Oliveoil 18 oz Tomatoes,peeled,quartered 4 Garlic Cloves,peeled,halved 20 Olives, black 2 Bayleafs 2 c Wine,white dry Estragon, to taste 2 c Chickenbroth Thyme, Sage to taste 1.Salt and skin chickenlegs. Fry in hot oil till light brown;add the wine and the broth, bring to a boil than let simmer. 2. Add the seasons,tomatoes and olives.Cover and simmer for about 1 hour. 3.Take chicken out and keep warm, por gravy through a sieve and let it boil down to half the volume;about 10 minutes. 4.Add olives back to gravy and pour over chicken and serve with bread. recipe by C. Wulf translated by Brigitte Sealing Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: ROTEL Cheese Dip From Tony_bob Burke Categories: Appetizers, Dips Yield: 1 servings 1 cn (10oz) RO*TEL Tomatoes and 1 lb Velveeta Processed Cheese -Green Chilies : To one can of RO*TEL , add 1 pound of VELVEETA pasteurized process cheese which has been melted in a double boiler. : Microwave Instructions: Cut cheese into cubes; place cheese and RO*TEL in a covered casserole dish for 10-12 minutes, or until cheese has melted. Typed for your enjoyment by Tony_Bob, Natchez,Ms. Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: ROTEL Salsa (Fresh Picante Sauce) From Tony Burke Categories: Sauces, Appetizers Yield: 1 servings 1 cn RO*TEL Tomatoes and Green 1 ea Lime (juice of 1/2) Chilies, chopped and drained 1/2 ts Salt 2 ea Green onions, chopped fine To increase heat, add canned 1 ea Garlic clove, minced -or fresh jalapenos to taste 1 lg Tomato, chopped This part is real easy: : Just mix in a serving bowl and grab some corn chips, or use as a topping for salads and Southwestern and Cajun fare. Typed for your Enjoyment by Tony_bob, Natchez,Ms. Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quaker Oat Bran Muffins - Janet's Categories: Breads, Low-cal Yield: 12 servings 2 c Quaker Oat Bran Cereal 1 c Skim or 2% lowfat Milk 1/4 c Firmly packed Brown Sugar 2 Egg Whites, slightly beaten 2 ts Baking Powder 1/4 c Honey or Molasses 1/2 ts Salt (optional) 2 tb Vegetable Oil Heat oven to 425 degrees. Line 12 medium muffin cups with paper baking cups or spray bottoms only with vegetable oil cooking spray. Combine dry ingredients. Add milk, egg whites, honey and oil; mix just until dry ingredients are moistened. Fill prepared muffin cups almost full; bake 15 to 17 minutes or until golden brown. 1 dozen VARIATIONS: Add to batter any one of the following: Raisin Nut Muffins-1/4 cup raisins and 1/4 cup chopped nuts Banana Nut Muffins-1/2 cup mashed banana (about 1 medium) and 1/4 cup chopped nuts Blueberry Muffins -1/2 cup fresh or frozen blueberries Apple Cinnamon Muffins-1/2 cup chopped apple (about 1 small), 1/4 cup chopped nuts and 1 teaspoon cinnamon. NOTE: To freeze, wrap muffins securely; store in freezer up to 3 months. To reheat frozen muffins in microwave oven, microwave at HIGH 25 to 30 seconds for each muffin. NUTRITION INFORMATION: based on using the first ingredient listed and no optional ingredients: Each serving (1 muffin): Calories - 120 Carbohydrates - 19g Protein - 4g Fat - 3g Sodium - 90 mg Calcium - 80 mg Cholesterol - 0 mg Dietary Fiber - 2g From Tony Burke, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Heaven and Earth Categories: Sausages Yield: 4 servings 3 lb Apples 1 Eggyolk 3 lb Potatoes 1 tb Oil 6 oz Onions 1 oz Sugar 18 oz Blood Sausage Salt, Nutmeg 1/2 c Milk 1.Peel and core apples, cut into quarters;add the sugar and simmer, without water, slowly until the apples are soft. 2.Wash, peel potatoes, cook until they are done. 3.Add salt, nutmeg, eggyolk and butter and mix to a puree. 4.Cut the sausage into slices and fry on both sides. 5.Grease a souffle pan and add the apples, potatoe puree and the sausage slices and cover with the peeled and sliced onion. Heat in 200 C oven for about 20 minutes. Translated by Brigitte Sealing Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bakers Oven Categories: Meats Yield: 2 servings 15 oz Lamb Shoulder 6 Onions, medium size 1 Bayleaf 8 Potatoes, medium,cooked 4 Juniper Berries 3 1/2 oz Butter 4 Black Pepper Corns 3 c Wine, white,dry and cold 2 1/8 c White Wine Fot this recipe you need a "Roemertopf" an earther ware pot, special made. 1.Put the roemertopf in water for 6 hours, according to directions for pot. 2.Cut the biggest fat of the lamb shoulder and cut the meat into 4 cm cubes 3.Put the meat into a bowl and add the bayleaf, juniperberries, peppercorns, smashed, and about 1/4 l of the white wine. Put into a cool place, for about 6 hours as the pot. 4.Cut the onions and potatoes into not to thin slices. 5.Cut half of the butter into cubes and put all over the bottom of the Roemertopf.Add in layers, a quarter of thepotatoes,onions and meat. Finishing with potatoes on top. Season with salt and pepper. 6.Add the marinade with another 1/4 l wine over the mixture in the pot. 7.Add the last of the butter in globs all over the top, put on lid and bake in very hot oven for 90 minutes. Serve with the cold white wine.Recipe by Wolfgang Kaempf translated by Brigitte Sealing Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Radercakes Categories: Cookies Yield: 20 servings 3 Eggs 16 oz Flour 3 1/2 tb Milk 1 pn Cinnamon 3 1/2 oz Butter, melted 1/3 oz Bakingpowder 3 1/2 oz Sugar Butter or Oil for frying 1 pn Salt Powdered Sugar 1.Mix the eggs with the milk together,wisk good; add the melted butter, sugar, salt, cinnamon, flour and last the bakingpowder. 2.Mix to a firm enough dough to be able to roll it out, about a knifeblade thick,cut 12 cm long and 4 cm wide stripes with a special radercake wheel. Cut a slit in each stripe in pull one of the ends through. 3.Heat the oil to a boil and fry the cakes in it untill they are golden brown.Dry them on a papertowl and sprinkle with powdered sugar. Recipe by Frank Leitner Translated by Brigitte Sealing Cyberealm BBS 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Meat Loaf ala William Graham Categories: Meats Yield: 6 servings 1 1/2 lb Ground beef 1/8 ts Pepper 2/3 c Soft bread crumbs 2 Eggs, lightly beaten 1/3 c Chopped onion 1 c Milk 1 ts Salt Piquant sauce 1. Combine ground beef, bread crumbs, chopped onions, salt and pepper and beaten eggs and milk in a large bowl. Stir well. Shape meat mix- ture into a 12 x 7 inch loaf. Place in a 13 x 9 x 3 baking dish. Bake at 350F for 1 hour 15 minutes. 2. Remove from oven and pour Piquant Sauce over top of loaf. Return meat to oven and bake an additional 15 min. Transfer loaf to a serving platter. Piquant Sauce: 3/4 cup firmly packed brown sugar 1 1/2 t dry mustard 3/4 cup catsup 3/4 t Worchestershire sauce Combine all ingredients in a small bowl. Stir well. Yield: 1 1/4 cups Source: William Graham, Cyberealm BBS Watertown, NY 315-786-1120 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dilled Pasta Salad Categories: Salads, Low-cal Yield: 8 servings ----------------------------------DRESSING---------------------------------- 1/3 c White wine vinegar 1/4 ts Salt 1 tb Olive oil, extra light 1/4 ts Dry mustard 1 ts Dill weed 1/8 ts Pepper -----------------------------------SALAD----------------------------------- 5 oz (2 cups) rotini pasta 8 Cherry tomatoes, quartered 1 c Sliced carrots 1/2 c Sliced cucumber 1 c Cut 1" fresh green beans 3 oz (1/2 c) cubed low fat 1/2 c Red bell pepper strips -mozarella cheese 4 Green onions, sliced (1/2c) 1. In a jar, combine all dressing ingredients, and shake well. 2. Cook pasta in 3 quarts boiling water to desired doneness, adding carrots and green beans during the last 2-4 minutes or pasta cooking time. Drain; rinse thoroughly with cold water to cool rapidly. 3. In a large serving bowl, combine cooled pasta mixture and remain- ing salad ingredients. Pour dressing over salad; toss gently. Nutritional info: per cup, 130 calories, 4 gms fat; Dietary exchanges, 2 breads, 1 vegetable, 1 fat Makes 8 1 cup servings. Source: Pillsbury Fast and Healthy Magazine, May-June 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey-Spiced Chicken and Onions Categories: Poultry, Low-cal Yield: 8 servings -----------------------------------GLAZE----------------------------------- 1/2 c Honey 1 tb Sesame seeds 1/4 c Dijon mustard 1 tb Lemon juice 2 tb Chopped fresh parsley or 2 Garlic cloves, minced 2 ts Dried parsley flakes ----------------------------------CHICKEN---------------------------------- 1/2 ts Pepper -halves, skinless 8 Boneless chicken breast 3 md Onions, cut into 1/2" slices 1. Heat barbeque grill. In a small bowl, combine all glaze ingredients; mix well. Sprinkle pepper on both sides of chicken. 2. When ready to barbeque, place chicken on gas grill over low heat or on charcoal grill 4-6 inches from medium coals. Cook 5 minutes. Turn chicken and place onion slices on the grill; brush chicken and onions with glaze. Cook an additional 5-10 minutes or until onions are tender and chicken is no longer pink and juices run clear, brushing frequently with glaze. Heat any remaining glaze to a boil; serve with chicken. BROILER INSTRUCTIONS: Spray broiler pan with nonstick cooking spray. Prepare glaze and chicken as described above. Arrange chicken on spray-coated pan; brush chicken with glaze. Broil 4-6 inches from heat for 5 minutes. Turn chicken and place onion slices on top, brush chicken and onion slices with glaze. Broil an additional 5-6 minutes, or until onions are tender and juices run clear, brushing frequently with glaze. Heat any remaining glaze and serve with chicken. Nutritional info: Calories per serving: 240; fat, 4 gms. Dietary exchanges: 3 proteins, 1 fruit, 1 vegetable Source: Pillsbury Fast and Healthy Magazine, May-June 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crustless Potato Quiche Categories: Vegetables Yield: 6 servings 5 Eggs, beaten 1/4 ts Salt 3 c Frozen hash-brown potatoes 1/8 ts Seasoned pepper -from 26 oz pkg, thawed Dash hot pepper sauce 4 oz (1 cup) shredded cheddar Dash paprika 1/2 c Cottage cheese 6 sl Turkey bacon, crisp&crumbled 1 Green onion, chopped Heat oven to 350F. Crease a 9 inch pie pan. In a large bowl, combine all ingredients except paprika and bacon. Mix well. Pour into greased pan, sprinkle with paprika. Bake at 350F for 30-40 minutes or until set. Sprinkle with bacon, bake an additional 5 minutes. Let stand 5 minutes before serving Original source: The Arman House B&B, Boyne Falls, Michigan Nutritional info: per serving, 280 cal, 10 gm fat. Dietary exchanges- 1 serving provides 2 breads, 2 proteins. Source: Pillsbury Fast and Healthy Magazine, May-June 1994 Typed for you by Linda Fields Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pineapple Rum Sauce Categories: Sauces Yield: 4 cups 2 tb Firmly packed brown sugar 4 1/2 c Chopped fresh pineapple 2 tb Rum * In a large bowl, combine brown sugar and rum. Mix until combined. Add pineapple; toss gently, and store in refrigerator. *TIP: To substitute for rum, use 2 tsps. rum flavor or extract and 4 tsps. water. Per serving:(1/4 cup) 30 cal. Dietary exchanges: 1 fruit Source: Pillsbury Fast and Healthy Magazine, May-June 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deep Dark Chocolate Sauce Categories: Low-cal, Sauces Yield: 1 cups 1/2 c Firmly packed brown sugar Dash of salt 1/2 c Unsweetened cocoa 1 c Water 1 tb Cornstarch 1 1/2 ts Vanilla In a medium sized heavy saucepan, combine brown sugar, cocoa, corn- starch, and salt. Mix well. Stir in water; cook over medium-high heat, stirring constantly until mixture comes to a boil and thickens. Stir in vanilla. Serve warm. Store in refrigerator. Makes 1 1/2 cups. TIP: If desired, 1 T. liqueur, such as amaretto, peppermint schnapps, hazelnut, raspberry, or orange flavored liqueur, can be added with the vanilla. Nutritional info: 2 Tbsps = 90 calories. Dietary exchange: 1/2 bread, 1 fruit Source: Pillbury Fast and Healthy Magazine, May-June 1994 Typed for you by Linda Fields Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry Apple Chicken Breasts Categories: Poultry Yield: 4 servings 1 1/4 c Cranberries, chopped 2 ts Walnuts, chopped 1/3 c Apple, diced plus 4 Chicken Breasts, skinless, 2 tb Apple, diced Boneless, pounded 1/2" thick 1/4 c Walnuts, chopped 1 c Monterey Jack, shredded Preheat oven to 350°. Combine cranberries, apples and walnuts in a medium glass bowl. Place breasts in a 13x9" baking pan. Top each breast with 1/3 cup filling. Bake for 30 minutes, or until chicken is no longer pink inside. Top each breast with 1/4 cup cheese. Bake for an additional 5 minutes, or until cheese has melted. Source: Ocean Spray "Fresh Cranberry Recipes." Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Broccoli Categories: Vegetables Yield: 4 servings 18 oz Broccoli, frozen 3 1/2 oz Majonaise Eggs 2 Dill Pickles 8 tb Breadcrumbs 1 ts Capers Butter 1 Anchovy Pepper white 1/2 bn Parsley Pepper black 1.Bring saltwater to a boil in a big pot;add the frozen broccoli, let it simmer for 10 minutes.Dry well on papertowl. 2.Break the eggs into a deep plate and mix well with a fork. 3.Put the breadcrumbs into another deep plate. 4.Cut broccoli into little rosettes and dip first in egg, then in breadcrumbs. 5.Heat the butter in a big skillet;add the rosettes and fry until brown on both sides. 6.For the sauce;chop the pickle real fine.Cut the anchovy into little cubes.Chop up the capers finely.Mix it all with the majonaise and season to taste. Serve the broccoli with the sauce and fresh bread. Translated by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fishfilet on Cabbage Salad Categories: Fish/sea Yield: 4 servings 22 oz Fish Filet 1 bn Thyme 6 tb Lemonjuice 4 tb Olive Oil 1/2 Cabbage head 4 tb Flour 1 Pepper, red 2 oz Butter 1 Pepper, yellow Black Pepper to taste 1.Wash the fish, dry with papertowl and sprinkle with two tablespoons of the lemonjuice. 2.Clean the cabbage and cut into small stripes;blanch the cabbage in boiling saltwater for a couple minutes.Put in a colanfer and let drip dry. 3.Wash the bunch of thyme and rip off the leaves;discard the stems. 4.Clean and core peppers; slice into small stripes. 5.Mix the left over lemonjuice with the salt and pepper; beat in the oil and add the thyme leaves. 6.Mix the cabbage with the peppers and mix in the marinade and arrange on a platter. 7.Cut the fish in stripes and roll in flour and fry in the butter untill golden brown and serve, still warm, on the cabbage salad. Translated by Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brussel Sprout Souffle with Corned Beef Categories: Meats Yield: 4 servings 7 oz Noodles 5/8 c Milk 18 oz Brussel sprouts, fresh or Cornstarch Frozen Paprika sweet 8 oz Corned beef, canned 1 Velveta chunk 2 sm Onions Pepper black 1 ts Oil 1 1/2 c Water 1.Cook the noodles as directed for 7-10 minutes. 2.Clean the brussel sprouts and saute in a little salted water for 5 min. 3.Cut the corned beef into big chunks. 4. Peel onion and cut into thin stripes. 5.Drain noodles. Heat oil in a teflon skillet; fry the onion and the corned beef in it and take it out. 6.For the sauce mix the milk with the water and bring to a boil; add cornstarch and season to taste;stirring well. Put noodles, corned beef-mix and brussel sprouts in a greased souffle pan. Pour the sauce over all and cut the cheese into little chunks Typed and translated by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Cheesecake From Scott Welliver Categories: Cakes, Desserts Yield: 12 servings -----------------------------------CRUST----------------------------------- 1 1/2 c Graham cracker crumbs 3 tb Margarine or butter; melted 2 tb Sugar ----------------------------------FILLING---------------------------------- 19 oz Cheese, cream; softened 1/4 ts Vanilla 1 c Sugar 3 Eggs 2 ts Lemon peel; grated -----------------------------------GLAZE----------------------------------- 1 c Strawberries; mashed 3 tb Cornstarch 1 c Sugar 1/3 c Water Pre-heat oven to 350°F. CRUST: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9" spring form pan. Bake 10 minutes. Cool. Reduce oven temperature to 300°F. FILLING: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours. GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake. Typed for you by Scott Welliver, Episoft Systems and a user at... Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: WW Strawberry Pie Categories: Pies Yield: 6 servings 6 ea Graham crackers; crushed 6 oz Strawberry soda 1 x - (ea. cracker 2 1/2 x 5") 1 pk Strawberry jello; sugar free 1/2 c Margarine; diet, melted 1 x - (small package of jello) 6 c Strawberries;fresh,quartered 1 tb Cornstarch Mix the graham crackers with the melted diet margarine and press into a 9" pie pan. Bake at 350 F. for 8 to 10 minutes and cool. For the filling, mix soda, jello and cornstarch in a saucepan and bring to a rolling boil. Cool. Add strawberries and mix well to coat. Pour into the prepared crust and chill to set. Each Serving equals 1 FRUIT, 1 BREAD, 1 FAT AND 10 OPTIONAL CALORIES. Typed for you by Scott Welliver, Episoft Systems and ... Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken-Burgers Categories: Misc., Poultry Yield: 4 servings 15 oz Chickenbreast Filets 1 ts Pepper 1 Bun, old or piece of bread 1 ts Paprika 1 Egg 4 Hamburger Buns 1 Onion Lettuceleaves 1 Garlic Clove Pickles, sliced 1 ts Mustard Tomatoes,sliced 1 ts Majoram Tartar Sauce 1 ts Chives,chopped 1 ts Bread Crumbs 1 ts Salt 1.Ground the chicken twice.Soak the bun or bread in water, squeeze out add to the meat. 2.Mix in the egg, seasons and breadcrumbs; form four burgers. 3.In hot fat fry burgers golden brown on both sides. 4.Serve in the buns spread with tartar sauce,lettuce and tomatoes. Translated by Brigitte Sealing, Cyberealm BBS Watertown, NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Noodles with Mushroom Sauce Categories: Pasta Yield: 4 servings 27 oz Mushrooms, fresh 8 oz Heavy Cream 8 oz Onions,sliced 1 1/2 c Broth, Instant 6 oz Bacon Pepper 1 tb Oil 1 bn Basil 15 oz Green Noodles 2 oz Parmesancheese, grated Salt 1.Wash and slice mushrooms and onions. Cut the bacon into small pieces and sautee in the oil for a couple minutes;add mushrooms and saute untill all the liquid is evaporated. 2.In the meantime prepare noodles as directed. 3.Add the cream and the broth to the mushroom-onion mix and let it simmer 5 minutes; season with salt and pepper to taste. 6.Wash and chop the basil finely;add to the mix shortly before serving. Serve sauce over the noodles,sprinkle the parmesan over all Translated by Brigitte Sealing Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lasagne Frutta Categories: Pasta Yield: 2 servings 5 oz Cottage Cheese,pureed 3 oz Raisins 5 oz Mascarpone 2 oz Almonds,chopped 2 Eggs 2 oz Pistachios,chopped 3 tb Sugar 1 Tart Apple 1 Lemon 3 Lasagnenoodles 1.Mix the pureed cheese with the eggyolk, sugar and lemonjuice. 2.Grate the lemonpeel and add with raisins and half of the pistachios. 3.Beat eggwhites until stiff and fold under all. 4.Peel apples and core and cut into small strips. 5.Boil noodles about 3 minutes; run quickly under cold water. 6.In a small lasagneform alternate noodles, apples and cheese mix, ending with cheese. 7.Bake dish for 40 minutes at 175 C in preheated oven. 8.Before serving sprinkle the rest of the pistachios over the top. Translated by brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: FETTUCCINE ALFREDO #2 Categories: Italian, Low-cal, Low-fat Yield: 4 servings ------------------------------FROM LOIS FLACK------------------------------ ------------------------CYBEREALM BBS (315)786-1120------------------------ * * * * * 1 1/4 c (2 1/2 oz.) Grated fresh- 1 tb Margarine -parmesan cheese, divided 2 sm Cloves garlic, minced 4 c Hot cooked fettuccine, - 1 tb All-purpose flour -cooked without salt or fat 1 1/3 c Skim milk 2 ts Chopped fresh parsley 2 tb Light process cream cheese- Freshly ground pepper -product Melt margarine in a saucepan over medium heat. Add garlic; sauté 1 minute. Stir in flour. Gradually add milk, stirring with a wire whisk until blended; cook minutes or until thickened and bubbly, stirring constantly. Stir in cream cheese, cook 2 minutes. Add 1 Parmesan cheese, stirring constantly until it melts. Pour over hot cooked fettuccine; toss well to coat. Top with remaining 1/4 cup Parmesan cheese, fresh parsley, and pepper. Yield: 4 Servings (serving size: 1 cup). NUTRITIONAL INFORMATION: Calories..................345 (25% from fat) Protein..,................16.8 g Fat.......................9.7 g (sat 4.4g, mono 2.7g, poly 1.4g) Fiber.....................2.3 g Carbohydrates,............46.7 g Cholesterol...............18 mg Iron.....................2.3 mg Sodium...................401 mg Calcium..................333 mg Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. Source: May 1994 "Cooking Light" magazine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Filled Potatoes Categories: Vegetables Yield: 4 servings 4 lg Potatoes 8 oz Spinach,fresh 3 1/2 oz Bacon 1/2 pk Sweet Cream 3 1/2 oz Mushrooms, fresh 8 c Dry White Wine 2 Baby Carotts Swiss Cheese, grated 1.Clean and scrub new potatoes;if they are older peel them. 2.With a knife or a special tool cut a whole in each potatoe.Boil them in salted water until they are done, but not to soft.Test them constantly. 3.Clean and chop mushrooms and carrots and saute in the olive oil until they are done.Season with salt and pepper and a little Lemonjuice. 4.Cut bacon into very small pieces and add to it. 5.Wash spinach and cut into fine stripes and add to skillet. 6.Add the wine and heat through and fill the potatoes with this mixture. 7.Sprinkle cheese over each potatoe and bake in oven under the grill for a couple minutes. 8.Serve with a green salad and a cold beer. BY N3-Videotext translated by Brigitte Sealing Cyberealm BBS Watertown,NY 315-785-8098 or 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Cabbage and Sheeps Cheese Categories: Chinese, Vegetables Yield: 4 servings 9 oz Onion Salt, Pepper 4 tb Olive Oil 29 oz Chinese Cabbage 2 Sprigs of fresh Thyme 8 oz Sheeps Cheese 2/3 tb Wine Vinegar 1. Peel and chop onions. 2. Heat oil in a skillet and saute the onions in it and with the oil put in a bowl. 3.Chopp the thyme finely and mix together ,with the vinegar, under the onion mix. 4.Season with salt and pepper. 5.Clean cabbage and cut into small stripes;add to bowl. 6.Break cheese into small pieces and add to bowl 7.Let stand for one hour, taste and season again if nessesary Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Better Than Better-Than-Sex Cake Categories: Cakes Yield: 1 cake -----------------------------------CRUST----------------------------------- 1 c Unsalted Butter 2 c Flour 2 tb Sugar ---------------------------VANILLA PUDDING LAYER--------------------------- 3 Egg Yolks 2 c Milk 1/2 c Sugar 2 ts Vanilla Extract 1/4 c Flour 2 tb Unsalted Butter -----------------------------CREAM CHEESE LAYER----------------------------- 8 oz Cream Cheese, very soft 1 ts Lemon Juice 1/2 c Sugar 1 c Cream 1 ts Vanilla Extract ----------------------------WHIPPED CREAM LAYER---------------------------- 1 1/2 c Cream 3 tb Powdered Sugar --------------------------PINEAPPLE CARAMEL LAYER-------------------------- 8 oz Can Crushed Pineapple, 1 Jar Caramel or Chocolate Drained Sauce ------------------------------CHOCOLATE GLAZE------------------------------ 2 oz Semi-Sweet Chocolate 1 1/2 ts Vanilla Extract 2 tb Unsalted Butter Butter a 9x13" baking pan. Set oven rack in center of oven and preheat to 350°F. Beat butter and sugar until fluffy. Add flour, at low speed in mixer, blend until mixture is pebbly and can be pressed together. Press mixture on bottom of buttered pan and bake for 20 minutes or until golden. Cool completely. (If using a food processor, process until ingredients are a coarse mixture. For pudding, beat egg yolks and set aside near stove. Whisk the sugar, flour and milk in amdeium saucepan until free of lumps. Set over medium heat and cook, stirring constantly with a wooden spatula, just to a boil. Remove from heat and whisk a little bit of the hot, thick pudding into the beaten egg yolks then pour the yolk mixture back into the pudding, whisking really well. Continue to cook 1-2 minutes, stirring constantly, until thick. Pour pudding into bowl and add vanilla nd butter, stirring until butter melts. If pudding has lumps, pour through a large, fine-mesh strainer. Chill, with plastic wrap pressed directly on surface of pudding, until ready to use. Beat cream cheese, sugar, vanilla and lemon juice just to blend. In seperate bowl, whip 1 cup cream to medium-stiff peaks. Fold a scoop of whipped cream into beaten cheese then fold remaining cream into cheese. Set aside. Whip 1 1/2 cups cream, sugar and vanilla to stiff peaks. Spread crust with cream cheese mixture, top with pineapple, then caramel or chocolate sauce. Spread pudding over pineapple; spread whipped cream evenly over pudding. Chill well. To make glaze, melt chocolate and butter over low heat, stirring until smooth and completely melted. Remove from heat, stir in vanilla. Drizzle in zigzags across cake's surface. Source: Medford Mail Tribune, 7 December 1993 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 or 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Meatcakes with dried Fruits Categories: Meats Yield: 8 servings 13 oz Flour 9 oz Raisins 1/4 oz Salt 2 oz Pistachios, chopped 6 oz Butter 2 oz Sugar 1 Egg 1 ts Ginger,ground 1 tb Cold Water 1 ts Salt 3 1/3 lb Pork Shoulder 1 pn Saffron mixed into 1 ts Sage 1 tb Water 1 ts Nutmeg 7 Egg Yolks 2 tb Parsley,chopped 3/4 c Cream 9 oz Dates,chopped 1. For the dough mix flour, salt and cut the butter in ;with fingertips mix until the dough is crumbly. Put egg into the middle.Add water and mix to a dough;add more water if needed. Knead for a little bit only. Wrap into ceranwrap and keep in refridgerator for 1 hour before rolling out. 2 .For the filling ;cover the pork with water and simmer 1 1/2 hours until it is soft. Cut into small cubes.Pour 1 1/4 of the broth through a stainer and mix the sage with the water and add parsley and add to pot. and bring to a boil. Add the meat, dates, raisins and pistachios to mix. 3. Take off the stove and mix the sugar, salt, eggyolks, cream and the rest of the ingridients with a wirewisk together. Mix into meatmix. 4. Roll out the dough and line two cakepans with it(line with waxpaper and fill with dry beans to prevent bubbles). 5. In preheated 190 C oven bake the dough about 10 minutes, untill it is firm but still pale. 5. Add the meatmix into pans and bake another 40 min. at 190 C. 6. The finished meatcakes need to stand 5 minutes before serving. By Oskar Marti from"Ein Poet am Herd", "Winter in der Kueche" Hallwag 1993. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Schwaebische Pockets Categories: Meats Yield: 4 servings 9 oz Flour 1 Green onion 2 Eggs 1 Doughnut 1 pn Salt Salt, Pepper to taste 4 tb Water 1 Egg white 18 oz Smoked,cooked Ham 1 sl Bread, old and hard 1. Make a noodledough out of the water, flour, egg and salt. Knead to a firm dough and immedietly, on a floured board, roll it out and cut into 12 X 12 cm squares. 2. For the filling ;cube the ham, roast the breadcubes, cut the onion into small rings and season with salt and pepper. 3. On each square put 1 tablespoon filling and fold over to a triangle. Put some eggwhite on the ends and press together to seal good. 4. Boil some saltwater and simmer the pockets for five minutes,turn once. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kuttle Soup from Tessin Categories: Casseroles Yield: 4 servings 8 oz Carrots 5 tb Olive Oil 1 Celery Root 4 Tomatoes, peeled 8 oz Leeks 1 c Red Wine 1/2 Cabbage Head 4 c Beef broth 18 oz Beef Tripe Basil 1 md Onion Rosemary 2 Garlic Cloves 1 ts Caraway Seeds 2 oz Bacon Parmesan Cheese, grated 1. Clean and cut the vegetables into fine stripes, do the same with the tripe. 2. Chopp the onions and the garlic real fine and with the cubed bacon saute in the oil. Add the vegetables and the tripe and let simmer slowly. Cut tomatoes into cubes,discard seeds and add to mix. 3. Add the wine and the broth and on a little flame let simmer about 30 minutes. 4. Add the parsley and caraway seeds shotly before the last minute. 5. Sprinkle the parmesan on top. By Peter P. Riesterner "Tessiner kueche" 1993 Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Sorbet ala Scott Categories: Low-cal, Desserts, Fruits Yield: 6 servings 1 pt Strawberries, fresh * 1/4 c Honey 3/4 c Orange juice 2 x Egg whites 1/2 c Milk 1 tb Honey * or fresh raspberries ( about 2 cups) ~--------------------------------------------------------------------- ~--- PER SERVING: 101 cal., 2g Pro., 22g Carbo., 1g fat, 0mg chol., 28mg Sodium Remove hulls from berries. In a blender container, place berries, orange juice, milk, and 1/4 c honey. Cover; blend 1 minute or till smooth. (If desired, strain raspberry mixture to remove seeds.) Pour mixture into 9x9x2-inch pan. Cover; freeze 2 to 3 hours or till almost firm. In a mixer bowl beat egg whites with electric mixer on medium speed till soft peaks form. Gradually add 1 T honey, beating on high speed till stiff peaks form. Break frozen mixture into chunks; transfer frozen mixture to chilled large mixer bowl. Beat with electric mixer till smooth. Fold in egg whites. Return to pan. Cover; freeze 6 to 8 hours or till firm. To serve, scrape across frozen mixture with spoon and mound in dessert dishes. BETTER HOMES AND GARDENS Typed for you by Scott Welliver, Episoft Systems and.. Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Lemonade ala Scott Categories: Beverages, Fruits Yield: 4 servings 1 qt Fresh Strawberries, Hulled 2 c Club Soda, Chilled 3 c Cold Water 1 x Ice 3/4 c Lemon Juice 1 x Garnishes ** 3/4 c Sugar * * Up to 1 cup sugar may be used to sweeten lemonade. ** Garnishes could be more strawberries and/or mint leaves. ~--------------------------------------------------------------------- ~--- In blender container, puree strawberries. In pitcher, combine pureed strawberries, water, lemon juice, and sugar; stir until sugar dissolves. Add club soda. Serve over ice and garnish with strawberries and/or mint leaves. Typed for you by Scott Welliver, Episoft Systems and.. Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken tostada salad ala Loren Categories: Poultry, Salads Yield: 2 servings 2 ts Olive or vegetable oil 1 tb Lime juice 1 c Onion, minced Fresh cilantro, minced 1 c Green pepper, minced 1 ea Medium tomato, chopped 1 tb Mild or hot chili pepper 1 c Torn lettuce 2 ea Garlic cloves, minced 1 oz Low-fat jack or cheddar 7 oz Boneless, skinless chicken Cheese, shredded/grated Breasts, diced 2 tb Chopped olives 1 c Canned beans, drained 2 oz Low-fat tortilla chips In skillet, heat oil, add onions, bell and chili pepper and garlic. Cook over medium heat, stirring frequently, until onion is soft (2-3 min). Add chicken, stirring often, until chicken is no longer pink (2-3 min). Add beans, cilantro, and lime juice. Simmer on low heat for about 10 min. Remove from heat and stir in tomato. Serve over lettuce. Sprinkle with cheese, olives and chips. 425 calories, 12g fat, 25% calories from fat. From OSU/A&M Wellness Typed for you by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauteed eggplant with tomato and onion topping Categories: Vegetables Yield: 4 servings 1 Eggplant, trimmed 1 ts Oregano, crushed 1 Onion, chopped 1/2 c Dry red wine 3 tb Olive oil 4 tb Grated Parmesan cheese 2 cl Garlic, minced 2 tb Parsley 2 ea Tomatoes, chopped Cut eggplant into 1/2 inch slides, sprinkle with a little salt on both sides (to draw out water), and let slices drain in colander for 30 minutes. While eggplant is draining, cook the onion in 1 tb olive oil over moderate heat, stirring until golden; stir in garlic, tomatoes, oregano and wine and simmer, stirring occasionally, for 10 minutes, or until liquid is almost evaporated. Stir in the Parmesan cheese, parsley and salt and pepper to taste; transfer the topping to a bowl, cover and keep warm. Brush salt from surfaces of eggplant, rinse quickly and pat dry. In the skillet, heat the remaining olive oil until hot, but not smoking and cook the eggplant, browning on one side, then turn, reduce heat, and cook an additional 5 minutes or more until tender. Transfer to plate, spoon the tomato and onion topping onto it, and serve with additional cheese. Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fish with Capersauce Categories: Fish/sea Yield: 4 servings 2 Lemons,juice and grated peel Pepper 2 tb Capers,chopped,finely 1 Egg 2 Garlic Cloves, smashed 22 oz Fishfilet 8 tb Bread Crumbs Oil for frying Salt 1. Sprinkle fish with the lemonjuice. 2. Mix breadcrumbs with capers,garlic and lemon peel, add salt and pepper. 3. Mix egg in a dish; dip fish in it, then in the bread crumb mix until coated very good. 4. Heat oil and fry the fish crispy brown on both sides. Translated by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Szegediner Gulasch Categories: Meats Yield: 4 servings 2 lg Onions, chopped 2 tb Flour 2 tb Butter 1 1/16 oz Paprika, sweet 2 1/2 lb Sauerkraut 1 pn Cayennepepper 26 1/2 oz Porkshoulder,cubed 1/2 tb Caraway Seeds Salt 1 c Sour Cream Pepper 1.Saute the onions in half of the butter;add the sauerkraut and saute. Add a little water and cover and simmer about 1 hour.Stir once or twice. 2.Season the meat and brown in the rest of the butter;add flour,paprika and cayennepepper and caraway seeds and mix all under the sauerkraut. 3. 3. Cover and simmer for 1 hour, as long as meat needs to be tender. 4. Mix a little paprika with the sour cream and heat in the microwave or waterbath untill warm. 5. Put gulasch on warm plate and pour the sour cream all over.Serve. By:"Sendung von Radio DRS 1 "Baff-Chuchi" Traslated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Pot-Au-Feu Categories: Casseroles Yield: 4 servings 29 oz Lean Pork ,cubed 18 oz Vegetables mixed as desired 2 tb Butter Salt 1 lg Onion,chopped Pepper 2 Leeks,sliced Majoram 5 Carrots,sliced in sticks Thyme 1 c Beef Broth 1. Brown the meatcubes in the butter shortly; add onions and leeks and saute shortly. Put all in casserole dish. 2. Add the carrots and the broth, season with salt and pepper.Cover and simmer for 30 minutes. 3. Add the vegetables, cut up, and simmer another 30 minutes. Translated by Brigitte Sealing Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fred Goslin's Sangria Categories: Beverages Yield: 2 quartsgs ------------------------COCKTAILS FROM CHEF FREDDY'S------------------------ 3/4 c Sugar 2 Bottles (750ml) med dry red 3/4 c Orange juice Wine [chilled] 1/3 c REALEMON lemon juice Orance, peach, plum slices 1/3 c REALIME lime juice Ice 1) In a pitcher stir the sugar and the juices together until the sugar dissolves... Cover and chill... 2) Just before serving add the wine and the fruit... serve over ice... from the GREAT AMERICAN FAVORITE BRAND NAME Cookbook and Fred Goslin on, Cyberealm Bbs in Watertown NY at, (315) 785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sangrita Categories: Beverages Yield: 4 servings ------------------------COCKTAILS FROM CHEF FREDDY'S------------------------ 12 oz Tomato juice 1/4 ts Tobasco sauce 1 1/2 c Orange juice Ice cubes 1/4 c Lime juice 4 sm Celery stalks w/leafy tops 1 tb Onion [FINELY MINCED] 1) In a 1 qt container , combine the juices, onion, salt and tobasco sauce, and cover with a tight fitting lid... Refrigerate for 2 hours for the flavors to blend... 2) Pour into ice filled tumblers... add celery stalk for stirrer... From the GREAT AMERICAN FAVORITE BRAND NAME Cookbook and, Fred Goslin, on Cyberealm Bbs, in Watertown NY., at (315) 785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sparkling White Sangria Categories: Beverages Yield: 6 servings ------------------------COCKTAILS FROM CHEF FREDDY'S------------------------ 1 c KARO light corn syrup 1 750 ml bottle dry white wine 1 Orange [sliced] 2 tb Lemon juice 1 Lemon [sliced] 12 oz Club soda [chilled] 1 Lime [sliced] Additional fresh fruit if 1/2 c Orange flavored liqueur -desired 1) In a large pitcher, combine the fruit slices and the liqueur, and let stand 20 to 30 min., stirring occasionally... Then stir in the wine and the lemon juice, and refrigerate... 2) Just before serving, add the soda and some ice cubes and the optional fruit garnishes... from the GREAT AMERICAN FAVORITE BRAND NAME Cookbook and Fred Goslin, on Cyberealm Bbs, in Watertown NY, at (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sangria Blush Categories: Beverages Yield: 8 servings ------------------------COCKTAILS FROM CHEF FREDDY'S------------------------ 1 c Orange juice 1 Orange [thinly sliced- 1/2 c Sugar -and seeded] 1 Bottle (1.5 liters) white 1 Lime [thinly sliced and- Zinfandel wine -seeded] 1/4 c Lime juice 20 Ice cubes 1) Combine the orange juice and the sugar in a small pan and cook over med. heat, stirring occasionally, until sugar is dissolved, then pour into 2 qt container with tight fitting lid... 2) Add the fruit wine and lime juice, cover and refrigerate for 2 hours for the flavors to blend... 3) Place ice cubes in a small punch bowl or large pitcher and pour the wine mixture over the ice... From the GREAT AMERICAN FAVORITE BRAND NAME Cookbook and Fred Goslin, on Cyberealm Bbs, in Watertown NY, at (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Parmesan Potatoes Categories: Low-cal Yield: 4 servings 3 md Russet potatoes, unpeeled, 1/8 ts Salt & cut lengthwise into 1/8's 1/8 ts Garlic powder 2 ts Olive oil 1/8 ts Paprika 1/4 ts Italian seasoning 2 -3 Tbs. parmesan cheese Heat the grill. Cut 14 inch square sheet of heavy duty foil. Place potatoes in the center. In a small bowl, combine the oil & all season- ings. Drizzle over potatoes; stir gently to coat. Wrap and seal securely with tight double folds. Place foil packet on gas frill over medium heat or on charcoal grill 4-6 inches from medium-high heat. Cook 30-40 minutes or until tender. Open packet; stir gently. Sprinkle with cheese. Return to grill and cook an additional 3-5 minutes, or until cheese is melted. Serve immediately. OVEN DIRECTIONS: Heat oven to 450F. Prepare potatoes in foil packet as described above. Bake for 40-50 minutes or until potatoes are tender. Open and stir gently; sprinkle with cheese and return to oven and bake an additional 3-5 minutes or until cheese is melted. Nutritional info: per 1/4 serving-- calories, 230. 5 gm fat. Dietary exchanges per 1/4 serving.. 1 bread, 1 fat, 30 optional cal. Source: Pillsbury Fast and Healthy Magazine, May/June 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Doughnuts Categories: Desserts, Breads Yield: 2 dozen 2 pk Dry yeast 2 ts Nutmeg 1/3 c Warm water 2 Eggs, lightly beaten 1 1/2 c Milk 4 1/2 c Flour 1/3 c Vegetable shortening 1/2 c Melted butter 1/4 c Sugar 1 c Sugar mixed w/1 tsp cinamon 2 ts Salt 1. Sprinkle the yeast over the warm water in a small bowl and let it dissolve for 5 minutes. Put the milk and shortening in a saucepan and heat until the shortening is melted. Cool to lukewarm. 2. Pour the yeast mixture into a large mixing bowl and add the milk mix. Stif in the 1/4 cup sugar, salt, nutmeg, eggs and 2 cups flour. Beat briskly until well blended. Add the remaining 2 1/2 cups flour and beat until smooth. Cover the bowl and let double in bulk, about 1 hour. 3. Dust a board generously with flour and turn the dough mass onto it. This dough is soft and needs enough flour on the board to prevent sticking, but is easy to handle. Pat the dough into a round about 1/2 inch thick. Use a 3 inch doughnut cutter and cut out the doughnuts, placing them (and the doughnut holes) on greased baking sheets, 1 inch apart. These don't spread much; they rise. Preheat oven to 450F. Let the doughnuts rest and rise for 20 minutes uncovered. Bake about 10 minutes or a little longer, until they have a touch of golden brown. Remove from the oven. Have ready the melted butter and a brush. On a sheet of wax paper, spread the cinnamon sugar. Brush each doughnut and doughnut hole with butter and roll in the cinnamon sugar. Serve hot. Source: Fanny Farmer Cookbook Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Tenderloin Salad with Honey-Mustard Dressing Categories: Salads Yield: 6 servings 1/4 ts Ground ginger 2 c Tightly packed leaf lettuce 2 tb Honey 2 c Tightly packed torn endive 1 tb Dijon mustard 2 c Cubed fresh pineapple 2 Pork tenderloins (1/2 pound) 1/4 c Thinly sliced purple onion Vegetable cooking spray -separated into rings 1/3 c Plus 1 T nonfat mayonnaise 12 1/2" thick sliced peeled 1/3 c Plus 1 T pineapple juice -cantalope 2 tb Honey 1/4 c Sliced almonds, toasted 1 tb Ground ginger Combine the first 3 ingredients in a small bowl. Trim fat from pork and brush honey mixture over pork. Coat barbeque grill rack with cooking spray and place on grill over medium-hot coals or heat. Place pork on rack and cook 18 minutes or until meat thermometer registers 160 degrees, turning pork occasionally. Cut into 1/4 inch thick slices and set aside. Combine salad dressing and next 4 ingredients in a container of an electric blender; cover and process until smooth. Divide pork, lettuces, pineapple, onion, and cantaloupe evenly among 6 serving plates. Top each salad with 2 tsps. almonds. Serve each with 2 1/2 tablespoons dressing. Calories per serving: 250; grams of fat 5.7 Source: Cooking Light Magazine, May 1994 Typed for you by Linda Fields Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Saratoga Chips Categories: Misc. Yield: 60 chips 2 lg Unpeeled baking potatoes 1/4 ts Ground red pepper (about 1 1/4 pounds) 1/4 ts Salt 1 tb Vegetable oil 1/8 ts Pepper 1 ts Chili powder Vegetable cooking spray 1 ts Cumin Cut potatoes in half crosswise. Position a thin slicing disc in food processor. Place 1 potato half, cut side down, in food chute; slice, applying medium pressure with food pusher. Remove potato slices from the processor. Pat slices dry with a paper towel. Repeat procedure with remaining potato halves. Combine oil and next 5 ingredients in a large zip-top heavy duty plas- tic bag. Place potato slices in bad, seal and shake well to coat. Place potato slices in a single layer on a baking sheet coated with cooking spray. Bake at 450F for 12 minutes or until potatoes are crisp. Turn potatoes and bake an additional 10 minutes, or until crisp. Calories per serving (15 chips): 128 (27% from fat) Source: Cooking Light Magazine, May 1994 Typed for you by Linda Fields Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Skins with Cheese and Bacon Categories: Misc., Appetizers Yield: 8 servings -----------------------------FROM LINDA FIELDS----------------------------- -------------------------CYBEREALM BBS 315-785-8098------------------------- 4 md Unpeeled baking potatoes 2# -cheese Vegetable cooking spray 1 tb Minced fresh chives 4 sl Turkey bacon 1/4 c Nonfat sour cream 3/4 c (3 oz)Low-fat sharp cheddar Bake potatoes at 425F for 1 hour or until done. Cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving 1/4 inch thick shell. Reserve pulp for another use. Place potato shells on a baking sheet. Spray inside of shells with cooking spray. Bake at 425F for 8 minutes or until shells are crisp. Set aside. Cook bacon in microwave according to package directions; cool slightly. Chop into small pieces; set aside. Divide cheese evenly among the shells. Bake at 425F for 5 minutes or until cheese melts. Sprinkle evenly with bacon and chives. Serve with low-fat sour cream. Each serving is 1 stuffed potato skin and 1 1/2 tsps. sour cream Calories per serving: 106 (29% from fat) Source: Cooking Light Magazine, May 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple-Wine-Cake Categories: Cakes Yield: 6 servings 15 oz Short Pastry As needed 4 c Red Wine 2 1/8 c Whip Cream 2 1/2 lb Apples,finely cubed 1 ts Vanilla Brown Sugar as needed 3 1/2 oz Almond Slices Vanille Pudding Powder 1. Cake taste best when baked a day before serving and cooled in the refridgerator over night. 2. Boil wine add the apples,peeled,cored and cut in fine cubes,and cook about 2 minutes;take apples out and put aside. 3. Measure the wine-cooking-fluid and add brown sugar as needed to your taste. 4. Mix in as much puddingpowder, about 1/3 of a package, so that it's of a creamy consistence;let come to a boil once. 5. Add the applepieces;fold under. 6. Heat oven to 150 C 7. Roll out dough and put in a springform, about 26 cm in diameter. 8. Fill in the applemix and even out on top. 9. Bake about 1 hour. 10. Short before serving, beat the cream with the vanilla untill very stiff and put over cake;garnish with the almondslices. After an idea out of "Meine Familie und ich" 1994 Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fish with Vegetable Sauce Categories: Fish/sea Yield: 4 servings 9 oz Carrots,grated 5 tb Breadcrumbs 1 Egg 22 oz Fish Filet Salt 2 tb Lemonjuice Pepper Oil for frying Curry powder 1. Sprinkle fish with the lemonjuice 2. Mix egg in a plate;add salt,pepper and currypowder to taste. 3. Put the breadcrumbs in another plate and the carrots in another. 4. Dip fish in egg first, than in the carrots and than in the breadcrumbs. 5.Heat the oil and fry fish crispy on both sides. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Borscht Soup Categories: Soups/stews Yield: 4 servings 15 oz Beets red,cooked,cubed 4 Parsley twigs,tied together 2 tb Butter 1 Bay Leaf 1 lg Onion,finely chopped 1 1/16 qt Vegetable broth 6 oz Cabbage,cut fine in strips Salt 2 tb Wine Vinegar, red Pepper 2 Tomatoes,peeled,cubed 1/2 c Sour Cream 1 ts Sugar 1 bn Dill, chopped 1. Saute the onion in the butter;add the beets and the cabbage and saute. 2. Add the rest of the ingridients, cover and simmer until all is soft; stir often. 3. Taste again and seson, if needed; remove parsley and bayleaf. 4. Put soup in plates or mugs and add i dollop of sour cream in the middle and sprinkle with dill. Serve hot. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Purple Passion Categories: Beverages Yield: 1 quart ------------------------COCKTAILS FROM CHEF FREDDY'S------------------------ 1 Can (6 oz) frozen grape 1/4 c Sugar Juice [thawed] ICE 3 Juice cans of cold water Purple grapes and mint- 1 Juice can Vodka .leaves as a garnish 1/2 c REALEMON lemon juice (optional) 1) In a pitcher, combine all of the ingredients, except the grapes, ice and the mint leaves... Stir until the sugar is dissolved, cover and chill... 2) Serve over the ice and garnish if desired with the grapes and mint leaves... From the GREAT AMERICAN Favorite Brand Names Cookbook and Fred Goslin in Watertown NY on Cyberealm Bbs at (315) 785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pacific Sunset Categories: Beverages Yield: 1 servings ------------------------COCKTAILS FROM CHEF FREDDY'S------------------------ 3/4 c DOLE pineapple juice 1 tb Grenadine syrup [chilled] Ice cubes 1/3 c Orange juice [chilled] Lime wedge for garnish 1) Combine juices in a tall glass over the ice... s l o w l y add the grenadine over the top, and garnish with the lime wedge. From the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin on Cyberealm Bbs in Watertown NY. at (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sunlight Sipper Categories: Beverages Yield: 2 servings ---------------------------FROM DE BA' MON... AT--------------------------- -------------------------------CHEF FREDDEE'S------------------------------- 1 1/2 c DOLE Pine-Passion Bannana 1 tb Light rum .juice [chilled] 1 tb Orange liqueur 1 tb Peach schnapps Cracked or chipped ice 1) Pour all ingredients over the ice in a goblet type glass and garnish as desired... From the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin on Cyberealm Bbs. in Watertown NY at (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Southern Sunshine Categories: Beverages Yield: 7 cups ------------------------COCKTAILS FROM CHEF FREDDY'S------------------------ 2 c Orange juice [chilled] 32 oz Lemon-lime soda [chilled] 1/2 c REALEMON lemon juice 3/4 c Southern Comfort 1/4 c Sugar Ice 1) In a pitcher combine the juices and the sugar and stir until the sugar dissolves... cover and chill... 2) Just before serving, add the soda and the Southern Comfort... Pour over ice and garnish as desired... From the GREAT AMERICAN FAVORITE BRAND NAME COOKBOOK and Fred Goslin on Cyberealm Bbs... in Watertown NY at (315) 785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Calfs feet with Saffron Risotto Categories: Meats Yield: 4 servings 1 Onion,cubed finely 1 tb Tomatoe Puree 2 Galic Cloves,chopped 1 c Wine ,red 3 oz Carotts,cubed small 1 c Wine,white 3 oz Celery,cubed small 2 Tomatoes,chopped 2 oz Leek,cubed small 1 1/4 c Meat Broth,as needed 4 sl Calfs feet 1/2 Lemon,peel grated Salt 1/2 ts Caraway Seeds,chopped Pepper 2 tb Parsley,chopped Flour 2 Garlic cloves,pressed 2 oz Butter 1.Season the calfsfeet, put in the flour and coat on both sides real good. 2.Heat the butter and fry calfs feet brown on both sides. 3.Add the onion and one garlic clove and saute a minute. 4.Add the tomato paste and the wines and simmer to reduce some. 5.Add the tomatoes;fill up with broth and cover and simmer for 1 1/2 hours. 6.Add the grated lemon peel,caraway seeds,parsley and the rest of the garlic after 1 hour cooking time. 7. Serve with the saffron Risotto By Peter P. Riesterer,Tessiner Kueche,Geschichten und Rezepte, 1993 Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Saffron Risotto Categories: Rice/grains Yield: 4 servings 4 oz Onion,chopped,finely 2 qt Beef Broth,as needed 3 oz Butter 1/4 ts Saffron 15 oz Rice 3 oz Parmesan cheese,grated 1/3 c Wine white 1. Put half of the butter in skillet and saute the onion in it. 2. Add the rice and saute a couple of minutes. 3. Add the wine and the broth,stirring well. 4. Simmer, uncovered ,about 20 minutes;stirring occasionally. 5. Add the saffron and the parmesan and serve. By Peter P. Riestener,Tessiner Kueche,Geschichten und Rezepte,1993 Translated by Brigitte Sealing . ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pears, Beans and Bacon Soup Categories: Soups/stews Yield: 4 servings 18 oz Pears,firm ones 1 tb Savory,fresh 18 oz Green Beans 1 bn Parsley 18 oz Bacon 3 lb Potatoes 1 1/2 qt Water 1.Wash beans, cut of ends,peel the string. 2.Cook the bacon in the water for about 20 minutes;remove bacon;keep warm. 3.Add the beans and the chopped parsley to baconbroth and cook until the beans are done. 4.After 15 minutes add the pears;washed and left whole and cook another 15 minutes. 5.Slice the bacon and serve with the bean-pear-mix. 6.Serve with the potatoes,peeled and halfed and cooked in salted water. Typed by Brigitte Sealing,Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato-Cream Soup with smoked Trout Categories: Soups/stews Yield: 2 servings 15 oz Potatoes Salt 1/2 bn Soup Greens Pepper 1 Onion 4 c Calfs Broth 1 bn Watercress 3/4 c Whipped Cream 1 oz Butter 2 Smoked Trout Filets 1.Wash,peel and cube potatoes. 2.Wash,peel and cube and chop soupgreens. 3.Cut watercress finely. 4.Heat the butter in pot;add the potatoes,vegetables and onion and saute in the butter. 5.Season with salt and pepper and fill up with the broth. 6.Cook soup for 5-6 minutes, than add 3/4 of the watercress. 7.Puree all in the pot with a handmixer. 8.Add the whip cream, boil up once.Taste and season again, if needed. 9.Cut the filets in small stripes and put in soup plates and pour the soup over;garnish with left over watercress. 10.Serve with fresh bread and beer. Typed by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbed Chicken Breast in Red Wine Categories: Poultry Yield: 2 servings 4 oz Carrots 1/2 bn Parsley 3 Cloves Garlic 1/2 bn Chives 1 1/2 oz Butter 1 Egg 2 tb Oil 11 oz Chickenbreast 2 tb Flour Salt 1 1/2 c Vegetable Broth Pepper 1/2 c Red Wine 1.Peel carrots and garlic.Saute both in half of the butter and oil for about 3 minutes. 2.Add 1 tablespoon flour; stir and add the broth.Simmer, uncovered, for about 10 minutes, until reduced by half. 3.Add the wine and simmer 10 minutes. 4.In the meantime wash and chop the parsley and the chives finely and mix the egg with a handmixer. 5.Cut fat of meat and slice into 6 evenly thin slices.Season the meat with salt and pepper and coat well with the rest of the flour. 6.Roll the meat in the herbs. 7.Fry the meat in the rest of the butter, with mild heat, on each side about 2-3 minutes. 8.Mix the wine with salt and pepper,as needed and pour over chicken. 9.Serve with potatoes or rice or bread and a dry white wine. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fish filets with Winter Salad Categories: Fish/sea Yield: 1 recipe 2 oz Lettuce Pepper 3 1/2 oz Radishes Sugar ,to taste 2 oz Red Onions 3 tb Oil 4 Sage Leaves 6 oz Fish Filets 2 tb Wine Vinegar Flour to coat Salt 1 oz Butter 1.Clean the lettuce and the radishes;pat dry. Cut radishes into fine strips. 2.Peel onion and cut into fine strips. 3.Wash sage and chop finely. 4.Mix vinegar with the sage,salt,pepper and sugar to make it sweet and sour to taste.Mix in the oil;add the lettuce and onions and radishes and mix well. 5.Salt fish filets;roll in flour until well coated and fry in the butter ,on both sides about 4 minutes. 6.Put sald on a plate and arrange the fish on top,serve. 7.Serve with fresh bread and a dry white wine. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zuccini Schnitzel with Leeks,Peppers in Sour Cream Sauce Categories: Vegetables Yield: 1 recipe 3 1/2 oz Leeks Pepper 7 oz Red Peppers 1/2 c Vegetable Broth 8 oz Zuccini, small 1 1/2 oz Double Cream 3 tb Flour 1 Egg 1 1/2 oz Butter 1/2 oz Breadcrumbs Salt 1.Clean leeks,cut lenghtwise,cut into rings. 2.Wash and clean peppers, cut into small stripes. 3.Wash zuccini and cut into 1/2 cm thick slices.Put 4 slices aside and cut the rest of the slices into thin strips. 4.Knead together 1 tablespoon flour and 1 tablespoon butter. 5.Saute the zuccini,leeks and peppers in 1/3 of the butter;season to taste;add the broth and the cream and bring to a boil;add the flour- butter-mix and stir until smooth. Simmer, uncovered, 3-4 minutes. 6.Salt and pepper the zuccini strips, roll in the rest of the flour. Roll in the beaten egg and than in the breadcrumbs. 7.Heat the leftover butter in a skillet and fry the zuccini, on mild heat, on both sides about 3-4 minutes. 8.Divide on plates and pour sauce over it,garnish with slices. 9.Serve with potatoes and tomatoe juice. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Juice Cubes Categories: Beverages Yield: 1 servings -----------------------------FROM CHEF FREDDY'S----------------------------- 1 cn Pineapple juice [] Juice of your choice [unsweetened] or other fruit : Pour the unsweetened pinapple juice or juice of your choice into ice cube trays and freeze... Use the same as you would regular ice... Juice cubes add an intriguing tart-sweet flavor to iced tea, mineral water, lemonade, wine coolers and anything else that you use them in... From Fred Goslin and Cyberealm Bbs in Watertown NY at (315)785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: City Slicker (NA) Categories: Beverages Yield: 1 servings -----------------------------FROM CHEF FREDDY'S----------------------------- 3/4 c DOLE pineapple juice Ginger ale Juice cubes 1 ds Ginger [ground] 1) Pour pinapple juice over the juice cubes... and fill with ginger ale... add the ginger and stirr... garnish as desired... from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin on Cyberealm Bbs in Watertown NY (315) 786_1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Island Fruit Cooler (NA) Categories: Beverages Yield: 2 servings -----------------------------FROM CHEF FREDDY'S----------------------------- 3/4 c DOLE pineapple juice Ice cubes or juice cubes 1/2 c Guava,papaya,or mango nectar Fresh fruit for garnish 1/4 c Lemon-lime soda 1) In a pitcher combine the juices and the soda... Pour over ice or juice cubes into a glass and garnish with fruit... if desired... from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin in Watertown NY on CYBEREALM BBS (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Tea Sparkler (NA) Categories: Beverages Yield: 7 cups -----------------------------FROM CHEF FREDDY'S----------------------------- 2 c Tea [brewed] Juice cubes 1/2 c REALEMON Lemon juice 2 qt Ginger ale [chilled] 1/2 c Sugar 1) In a pitcher, combine the tea, lemon juice, and sugar stirring until sugar is dissolved... 2) Just before serving, add the ginger ale and pour over juice cubes... from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin in Watertown NY on CYBEREALM Bbs. at (315) 785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beefy Mary (NA) Categories: Beverages Yield: 6 servings -----------------------------FROM CHEF FREDDY'S----------------------------- 20 oz V8 cocktail juice 1/4 c Lemon juice 1 cn (13 3/4oz) COLLAGE INN Ice cubes Beef broth Celery or cucumber sticks 1) Combine the V8 juice, beef broth, and lemon juice, pour over ice and serve with the celery and or cucumber sticks as a garnish... from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin on Cyberealm Bbs. in Watertown NY. (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pineapple Mint Tulip (NA) Categories: Beverages Yield: 1 servings -----------------------------FROM CHEF FREDDY'S----------------------------- 1 c DOLE pineapple juice 1 (sprig) fresh mint 2 tb Powdered sugar Ice cubes or juice cubes 1 tb Grenadine Syrup 1) In a 1-qt measure, combine the juice, sugar, and grenadine, stirring well... 2) rub the mint sprig around the inside of a tall glass, partially fill with ice or juice cubes and pour in the juice mixture... from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin on CYBEREALM Bbs in Watertown NY on (315) 785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hollandaise with red and green Peppers Categories: Sauces Yield: 4 servings 1 Pepper, green Salt 1 Pepper, red Pepper 2 tb Double Cream 8 oz Butter 4 Egg Yolks 1.Wrap the peppers in wet papertowls and microwave at HIGH for 10 min. 2.Put in cold water;take out and cut into quarters and peel of skin. 3.Puree each peppers with 1 tablespoon cream ;than mix into each one 2 eggyolk,salt and pepper with wirewisk. 4.Put butter into glasbowl and microwave at high fot 1 1/2 minutes. 5.Mix the pepper mixes , each with half of the butter real well. Serve with fish Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carrott Puree a la Carlotta Categories: Vegetables Yield: 4 servings 25 oz Carrotts 2 tb Cream 1/4 c Chicken Broth Salt 2 tb Instant Potatoes Pepper 1.Peel and cut carrotts into thin slices; put in a pot; fill up with the broth and simmer for 10-12 minutes. 2.Add the instant potatoes and puree all at high speed for 2 minutes. 3.Put all in a clean pot and stirring, constantly with a wooden spoon, on medium heat warm it all through. 4.Mix a little cream under; the puree is not to be to thin. 5. Season with salt and pepper. Typed for you by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Noodle Salad with Cheese Categories: Salads Yield: 10 servings 18 oz Spiral Noodles 4 tb Coffe Creme, liquid 5 Dill Pickles 5 tb Catsup 15 oz Cooked Ham 2 tb Chives 15 oz Cheese, Swiss or Emmentaler 2 tb Lemonjuice 6 tb Majonaise 1.Cook noodles as directed;drain. 2.Cut pickles, ham and cheese into small cubes. 3.Mix together mayonaise, coffee creme, chives(chopped finely) and lemonjuice and stir it under the rest of the sald ingridients. 4.Let cool and taste again; salt more if nessesary. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mustard Sauce Categories: Sauces Yield: 6 servings 2 qt Heavy Cream 3 1/2 oz Dill Pickles 4 Eggyolks Salt 3 tb Beefjelly Pepper 2 tb Cornstarch 1 oz Mustard Seeds 3 tb Mustard 1.Mix the cream, eggyolks, beefjelly and mustard together and heat in microwave at HIGH for 5 minutes. Stir 1-2 times with wire wisk. 2.Drain the pickles and slice thinly. 3.Season sauce to taste and mix the pickles under. 4.Put the mustard seeds in cup and heat in microwave for 1 1/2 minutes, 5.Pour seeds over sauce. Sauce is good with eggdishes and meatballs and fish. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315=786=1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple or Cherry Doughnuts Categories: Cakes Yield: 15 servings 3 oz Butter 1/2 c Milk 2 oz Sugar 2 ts Baking Powder 1 ts Vanilla 2 tb Cherry Brandy 1/2 tb Cinnamon 2 Egg Whites 2 Eggyolks 9 oz Sour Cherries or 9 oz Flour 9 oz Apple Slices 1.Cream butter, sugar, vanilla, cinnamon and egg yolks until creamy. 2.Mix bakingpowder under flour and mix, alternating with the milk and the brandy under the butter mix. 3.Beat the egg whites until stiff and fold into dough mix. 4.Add the drained cherries or apple slices to all. 5.Heat oil in deep fryer and put tablespoons full of the dough into the very hot oil and bake until they are golden brown. 6.Drain on papertowl and sprinkle with sugar. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bread Dumplings(Semmelknoedel) Categories: Breads Yield: 1 recipe 10 Buns,older ones are good 1 bn Parsley 2 1/8 c Milk 1 1/2 oz Butter 1 ts Salt 2 Eggs 1 sm Onion 1.Cut the buns into thin slices. 2. Heat the milk and pour over bun slices. 3.Cut onion and parsley real fine and with the salt add to bread. 4.Put butter and eggs in a bowl and cream with a mixer until foamy. 5.Mix all together with hands and form small dumplings. 6.Bring 2 liters of salted water to a boil and let the dumplings simmer in it about 10 min. 7.Drain and keep warm untill serving. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pureed Peas a la Clamart Categories: Soups/stews Yield: 4 servings 32 oz Peas, frozen Salt 3 tb Butter Pepper 1 c Chickenbroth, instant 9 oz Potatoes 1/2 Green Onion,finely chopped 1.Cover the peas with cold water and bring to a boil. Drain and put back in pot. 2. Add the butter, broth, onion,salt and pepper cover and simmer til peas are soft and liquid is mostly evaporated. 3.In the meantime peel potatoes and cut into thin slices and boil in salted water about 20 min. Drain. 4.Puree the peas and half of the potatoes. Mix the pea puree and half of potato puree in a serving bowl. 5. Add more of the potatoes that are left until the puree is nicely thick. 6.Season with salt and pepper to taste. 7 Keep warm until serving. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinated Onions from George Fassett Categories: Appetizers, Vegetables Yield: 1 servings 2 lg Vidalia Onions 1/4 ts Pepper 1 c Vegetable Oil 1/2 ts Parsley Flakes 1 c White Vinegar 1/2 ts Oregano 3 tb Sugar 1/4 ts Garlic Powder 1/2 ts Salt Vidalia Onions are the sweetest summer onion you can find! Enhance their natural mild and sweet flavor with the above marinating recipe. Slice the onions 1/4 inch thick, separating rings. Ingredients are more estimated than measured, add or subtract to your own individual taste. Mix all ingredients in a container you can cover and shake, keep in the refrigerator. Marinade at least 24 hours before serving. You can continue to add more onions to mixture as necessary for up to four additions. After that, drain, make new marinade and transfer onions. If some have not been rotated through, throw out the very soft slices. : Delicious by themselves or as a garnish to salads, burgers, whatever. Eat, enjoy, then kiss someone! Typed for you by George Fassett, original recipe, for Cyberealm BBS. 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ballbaeuschen Categories: Cookies Yield: 18 servings 4 oz Sugar Salt 4 oz Butter 1 ts Baking Powder 3 Eggs 1 tb Cinnamon 13 oz Flour 4 oz Sugar 1 Peel of lemon, grated Oil for deep frying 1.Cream butter and sugar until foamy;add grated lemonpeel, salt and eggs; one after the other, stirring after each addition. 2.Beat this mix so long until sugar has disolved. 3.Mix flour with baking powder and mix tablespoon after tablespoon into butter mix. 4. Heat oil and dip teaspoons into hot oil and than in batter and form little balls and drop into the hot oil and fry 5-6 minutes until golden brown. 5.Put only so many balls in oil that they dont touch each other. 6.Dry on papertowl and still warm roll in sugar-cinnamon mix. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roast Beef with Vinegarsauce Categories: Meats Yield: 4 servings 2 tb Butter 1 Onion, chopped, coarsley 29 oz Beef Shoulder 4 tb Wine Vinegar Salt 1 c Broth Pepper 1 c Cream 1.Heat butter in open pot; season beef and brown in butter on all sides. 2.Add the onion to meat;saute until onions are golden brown. 3.Add the vinegar and let it cook until it is all evaporated. 4.Add broth and water until the meat is half covered. Cover and bake in 200C preheated oven 2-3 hours. 5.Take out meat; keep warm. 6.Cook the sauce a little more then add the cream and cook until the sauce is thick enough. Strain and season to taste. 7.Cut the meat in slices and arrange on a plate and serve with sauce. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brussel Sprout Souffle Categories: Vegetables Yield: 2 servings 2 Hands full of Brussel Pepper Sprouts Salt 2 Tomatoes Nutmeg 1 Onion,finely chopped Paprika 1 ts Beef Broth, instant Cayenne Pepper 6 oz Grated cheese 1.Cover brussel sprouts with water and season with salt, pepper and nutmeg.Put in microwave and cook on HIGH for 7 minutes. 2.Mix the ground beef with salt, pepper, paprika, cayenne pepper and the onions. 3.Fry in a little oil until all is nicely crumbly;add the peeled, cubed tomatos. Turn down heat to low and add instant broth when the tomato juice is evaporated enough. 4.Put the brussel sprouts and the meat mix in a souffle form and sprinkle the cheese on top. 5.Bake in a 200 C oven for 15 minutes, until cheese begins to brown. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bread Dumplings in Napkin Categories: Breads Yield: 4 servings 9 oz Old buns 3 Eggs 1/2 c Milk,hot Salt 3 1/2 oz Butter,soft Pepper to taste 1 bn Parsley,chopped finely 1 pn Nutmeg 1.Cut the buns into little cubes; take 1/4 of them and put into a bowl and pour the hot milk over them. 2.Heat 2 tablespoons butter in skillet and fry the 3/4 cubes in it until golden brown. 3.Let cool a little than add the finely chopped parsley. 4.Mix the leftover, soft butter and the roasted cubes and the soaked cubes,all together.Mix well. 4.Season with salt,pepper and nutmeg; let stand for 1/2 hour. 5.Form the dough into a oblong shape and wrap into a linen napkin which is greased in butter. Do not wrap tightly, the dough needs room to expand. 6.Put the napkin-roll into a steamer or sieve and put into boiling water, the napkin should be fully covered by water. 7.Steam in the open pot for 35 minutes on low heat; water should steam but not boiling too hard. 8.Test with a toothpick, if it feels warm all over, after pulling it out the dumpling is done. 9.Unwrap the dumpling, carefully and slice into 2 cm thick slices and arrange on preheated platter. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Irish Lambpot Categories: Meats Yield: 4 servings 2 sm Onions, cut into rings Big pieces 3 md Carrots,cubed Salt 2 Turnips,cubed Pepper 2 Celery Stalks,cut in rings 2 Cloves Garlic,pressed 1 Cabbage,small,cut up 4 sm Potatoes, cubed 29 oz Lamb Shoulder,cut into 3 cm 1/2 tb Majoram,chopped 1.Put lamb into pot and cover with water.Season with salt and pepper and cover and simmer 20 minutes. 2.Add the vegetables, garlic and potatoes and simmer another 25-30 minutes covered. 3.Season with majoram and serve. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rabbit with Tomatoes and Herbs Categories: Meats Yield: 4 servings 2 Rabbit Backs,each cut into 16 sl Bacon, lean Four pieces 3 1/2 tb Oliveoil 2 tb Thyme,chopped 2 1/2 lb Tomatoes,quartered 4 Cloves Garlic,pressed 2 lg Onions, chopped Salt 2 tb Basil, chopped Pepper 2 Bayleaves 1.Mix thyme with garlic. Salt and pepper rabbit pieces and rub with the thymemix. 2.Put a little piece of bayleaf on each piece and wrap in 2 pieces of bacon and tie with cooking string. 3.Brown the rabbit in the oil ,golden brown take out. 4.Saute the onions;add the tomatoes and saute about 8 minutes.Season with salt and pepper. 5.Put the rabbit pieces on top and cover and simmer 20-25 minutes;adding a little water if nessesary. 6.Take rabbit out' put on platter. Let the sauce simmer a little while longer; than pour over meat and sprikle basil all over. Translated by Brigitte Sealing ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Golden Fish Fillets Categories: Fish/sea Yield: 4 servings 1 Egg 1 1/2 lb - 2 lbs white fleshed fish 2 tb Prepared mustard -fillets (sole, flounder, 1/2 ts Salt -perch, orange roughy) Instant potato flakes to Vegetable oil -coat Lightly beat together the egg, mustard, and salt in a shallow dish. Put the potato flakes in another shallow dish. Dip the fish fillets in the egg mixture; the roll in potato flakes to coat. Heat oil in a large skillet. Fry fish for 3-4 minutes on each side, until it is golden brown and flakes easily with a fork. Source: Mr Food Cookbook Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 Typists note: This is the absolute best fish recipe we've ever eaten!! Don't be fooled by the potato flakes. It's great!!! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork `n' Spicy Apples Categories: Meats Yield: 4 servings -----------------------------FROM CHEF FREDDY'S----------------------------- 1/4 c HEINZ 57 Sauce 1/4 ts Salt 1/4 c Apple jelly 1/8 ts Pepper 1/4 c Apple juice 1 tb Vegetable oil 1 ts Cornstarch 2 lg Apples [Granny Smith, or 1/8 ts Cinnamon [ground] Golden Delicious] [peeled- 1 ds Allspice [ground] -quartered & sliced ½"thick 1 lb Pork loin [boneless] 1 tb Butter 1/4 c Flour 1) In a small bowl, combine the 57 sauce, jelly, apple juice, cornstarch, cinnamon, and allspice; then set aside... Cut the pork into 4 slices, and flatten each to ¼" thickness... 2) In a small bowl, combine the flour, salt and pepper, and then dust the pork slices lightly with it... Then sauté the slices in a large skillet and the oil until cooked, about 3 min on each side; remove and keep warm... 3) In the same skillet, sauté the apples in the butter for 2 to 3 min. and then remove from the skillet, and pour in the 57 sauce mixture,and heat stirring constantly, until the jelly is melted and the sauce thickens... 4) Return the apples to the sauce in the skillet and heat through... Spoon the apples (and sauce) over the pork just before serving... From the GREAT AMERICAN Famous Brand Name Cookbook and Fred Goslin at Cyberealm Bbs in Watertown NY. (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Roast with Corn Bread & Oyster Stuffing Categories: Pork/ham Yield: 12 servings -----------------------------FROM CHEF FREDDY'S----------------------------- 1 Pork loin roast [5 to 7 lb] 1 ts TABASCO sauce 2 tb Butter 1/2 ts Salt 1/2 c Onion [chopped] 2 c Cornbread stuffing mix 1/2 c Celery [chopped] 1 cn (8oz.) oysters [undrained 2 Cloves of garlic [minced] & chopped] 1/2 ts Fennel seeds [crushed] ----------------------------PREHEAT OVEN TO 325---------------------------- 1) In a large saucepan melt the butter; add the onion, celery, garlic and fennel, and sauté for 5 min. or until the veggies are tender... then stir in the TOBASCO sauce and salt... Add the cornbread stuffing mix, oysters and liquid, tossing to mix well... 2) Make a deep slit in the back of each chop on the loin, and stuff each slit with the stuffing... (Any leftover stuffing can be baked uncovered, during the last 30 min. of roasting) Place the meat in a shallow roasting pan and cook for 30 to 35 min per pound or until a meat thermometer inserted into the meat registers 170°... 3) Remove to a HEATED serving platter... and allow meat to cool slightly before serving... from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin at Cyberealm Bbs in Watertown NY (315) 785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crispy Fried Pork & Apples Categories: Meats Yield: 6 servings -----------------------------FROM CHEF FREDDY'S----------------------------- 6 Pork chops [butterflied and 1 c Bread crumbs [unseasoned] ½" thick] 1 ts Ginger [ground] 1 lg Apple [peeled & cored] 3/4 ts Salt 2 Eggs 1/4 ts Allspice [ground] 2 tb Half and half CRISCO oil for frying ----------------------------------OPTIONAL---------------------------------- 1/2 ts Coriander [ground] 1) Pound each chop with a meat mallet, and slice the apple into six rings... 2) Blend the half and half and the eggs in a small bowl and then in a shallow baking dish, or on waxed paper, mix the bread crumbs, ginger, salt, (coriander, if desired), and allspice, and set aside... 3) Heat 2" to 3" of Crisco oil in a deep fryer or large saucepan to 350°... Dip the pork chops and the apple rings into the egg mixture, then into the bread crumbs to coat... Fry 2 pieces of pork at a time for 7 min until the crust is a deep golden brown and the pork is no longer pink in the center... Drain on paper towels... 4) Fry the apple rings for 2 to 3 min. or until they are a deep golden brown, and drain them also on the paper towels... 5) Serve one apple ring on top of each pork chop... from the GREAT AMERICAN Famous Name Brand Cookbook and Fred Goslin at Cyberealm Bbs in Watertown NY (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hawaiian Roast Pork Categories: Pork/ham Yield: 6 servings -----------------------------FROM CHEF FREDDY'S----------------------------- 1 Pork shoulder roast (3 lb) 1/2 c KIKKOMAN soy sauce [boneless] {Boston Butt} 1 1/2 ts Liquid smoke seasoning *Precool your refrigerator... 1) Cut pork roast in half length wise and place the halves in a large plastic bag... 2) Combine the soy sauce and the liquid smoke and add to the pork in the plastic bag... Press out the air, tie the top securely, and turn over several times to coat pieces well... Refrigerate for 8 hrs. or over night, turnig occasionally... *Preheat ove to 350° 3) Remove pork from the marinade and place in a shallow baking dish, cover with aluminum foil and, bake for 30 min, 4) Discard the foil, turn the meat and bake for one hour more, or until a meat thermometer (inserted into the thickest part) registers at 170° 5) Cut across the grain into thin slices and serve... from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin at Cyberelm Bbs in Watertown NY. (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cabbage with Sausage Categories: Vegetables Yield: 1 recipe 3 1/3 lb Cabbage 1 Beef Broth Cube Salt 4 sl Sausage, thick slices 4 1/2 oz Crisco 2 1/8 c Water 1 Onion 1.Strip the cabbage from the ribs and wash real good. Cover with salted water and boil 10 minutes, drain the water and let cool a little and than chop cabbage finely. 2.Heat crisco and saute the chopped onion in it, golden brown. 3.Add the cabbage and the broth cube with the water.Cover and simmer for 1 1/2 hour, if it is to dry , add a little more water. 4.Season with salt and pepper;add the sausage slices on top, cover and let simmer 10 minutes more. 5. Put cabbage on platter, add sausage slices on top and serve with homefries. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion Sauce Categories: Sauces Yield: 4 servings 11 oz Onions Salt 15 oz Marrow Bones Pepper 1/2 c Beef Broth 1/2 bn Chives 2 tb Dry Cherry 1.Put onions, unpeeled, on a plate, cover with wet papertowl and cook in Microivave on HIGH for 8 minutes.Cool and peel. 2.Heat bones at HIGH in microwave for 1 minute. Loosen mark out of the bones. 3.Heat the mark, onions and the broth at HIGH for 2 minutes, than with a handmixer, puree very fine. 4.Add the cherry. Season with salt and pepper. 5.Wash the chives and cut into little rolls and add to sauce. 6.Serve sauce with roast beef. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Passion Dessert Categories: Desserts Yield: 16 servings 24 Fudge brownies 2 Tubs (8 oz ea) Cool Whip 2 c Sliced strawberries Chocolate Non-Dairy Topping 2 Bananas -thawed 1. Cute brownies into 1/2 inch cubes. 2. Layer in a 3 quart serving bowl; 1/2 of the brownies, 1 cup of the strawberries, 1 sliced banana, and 1 tub of the Cool Whip Chocolate Whipped topping. 3. Repeat layers. Refrigerate until ready to serve. Source: Ad for Cool Whip, Watertown Daily Times Coupon Supplement Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oven Chicken Cordon Bleu Categories: Poultry, Low-cal, Low-fat Yield: 4 servings 4 Boneless skinless chicken 4 Very thin slices low-fat -breast halves Swiss cheese, 3/4 oz each 2 ts Dijon mustard 1 Egg white 4 ts Chopped fresh chives 1 tb Water 4 Very thin slices cooked lean 1/3 c Cornflake crumbs -ham, about 3/4 oz each 1/4 ts Paprika 1. Heat oven to 375F. Spray 8 inch square (1 1/2 quart) baking dish with nonstick spray. 2. Place 1 chicken breast between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining chicken pieces, making four cutlets. 3. Spread each cutlet with 1/2 teaspoon mustard; sprinkle each with 1 teaspoon chives. Cut ham and cheese slices to fit chicken cutlets. Roll up, tucking ends inside. 4. In a shallow bowl, combine egg white and water; beat slightly. Place cornflake crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in cornflake crumbs. Place in spray-coated dish. Sprinkle with paprika. 5. Bake at 375F for 25-30 minutes or until chicken is fork tender and juices are clear. Nutritional info: per serving: calories - 250; fat 7 gm; sodium - 780 mg. Dietary exchanges: 1/2 bread, 4 meats. Source: Pillsbury Fast and Healthy Magazine, March/April 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Skillet Arroz Con Pollo Categories: Poultry, Low-cal, Low-fat Yield: 4 servings 2 ts Olive oil 1/2 c Sliced green onion 4 Chicken legs, skin removed 1/2 c Chopped red or green pepper 4 Chicken thighs, no skin 1/4 ts Tumeric or saffron 1 cn 14.5 oz chicken broth 1/8 ts Garlic powder 1 c Uncooked coverted regular 1/8 Or 1/4 tsp ground red pepper -white rice 1. Heat large nonstick skillet over medium-high heat until hot. Add oil; heat until it ripples. Add chicken pieces; cook until browned on all sides. 2. Move chicken to side of skillet. Add remaining ingredients; blend well. Place chicken in rice mixture. Bring to a boil, reduce heat to low. Cover and simmer 15 minutes, stirring occasionally. 3. Turn chicken over; cover and simmer an additional 10 minutes, or until chicken in fork tender and juices run clear. Nutritional info: per serving: calories: 400; fat 11 gm; sodium 420 mg; dietary exchanges: 2 breads, 3 meats; 2 vegetables; 1 fat. Source: Pillsbury Fast and Healthy Magazine, March/April 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauteed Chicken Paprika Categories: Poultry, Low-fat, Low-cal Yield: 4 servings 3 tb Matzo meal 1/3 c Chopped onion 1 tb Paprika 2 Garlic cloves, minced 1 ts Dry mustard 3/4 c Chicken broth 1/4 ts Salt, if desired 1/4 c White wine 4 Boneless chicken breast 1 sm Tomato, chopped and seeded -halves, skinless Chopped fresh parsley 4 ts Peanut oil 1. In a small bowl, blend matzo meal, paprika, dry mustard, salt and pepper; mix well. Coat chicken evenly with mixture, reserving any remaining mixture. 2. Heat 3 teaspoons of the oil in a large nonstick skillet over medium heat until hot. Add chicken; cook 1 to 2 minutes on each side or until lightly browned. Remove chicken from skillet; keep warm. 3. In the same skillet, heat remaining 1 teaspoon oil. Add the onion and garlic; cook and stir until onion is tender. Add broth, wine and reserved matzo mixture; mix well. Return chicken to the skillet. Bring to a boil. Reduce heat; cover and simmer 7-9 minutes or until chicken is fork tender and juices are clear. Stir in tomato and cover and cook an additional 2-3 minutes. Garnish with parsley. Nutritional information: per serving- calories 240; fat 8 gm; sodium 350 mg. Dietary exchanges: 1/2 bread, 3 1/2 meats. Source: Pillsbury Fast and Healthy Magazine, March/April 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pear and Maple-Sauced Pork Chops Categories: Meats, Low-cal Yield: 4 servings 1 lg Pear, ripe, cored & sliced 4 (4 oz) boneless pork loin 1/4 c Finely chopped onion -chops, trimmed of all fat 1/3 c Maple-flavored syrup 1/2 ts Salt 1 tb Margarine or butter, melted 1/4 ts Pepper 1/4 ts Ginger 1 ts Maple flavor 1. In a medium bowl, combine pear, onion, syrup, margarine (butter) and ginger; mix well. Set aside. 2. Sprinkle both sides of pork chops with salt and pepper. Spray heavy nonstick skillet with nonstick cooking spray. Heat over medium high heat until hot. Add pork chops. Cook 2-3 minutes on each side or until browned. Pour pear mixture over pork chops. Reduce heat to medium-low heat and cover and cook 12-15 minutes or until pork chops are no longer pink. 3. Place pork chops on serving platter; cover to keep warm. Cook sauce over medium-high heat for 3-4 minutes or until sauce is thickened, stirring constantly. Stir in maple flavor. Spoon sauce over chops. Nutritional info: per serving calories - 290; fat 11 gm; sodium 63 mg Dietary exchanges: 3 meats, 2 fruits Source: Pillsbury Fast and Healthy Magazine, March/April 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Snapper Parmigiana Categories: Fish/sea, Low-cal, Low-fat Yield: 4 servings 1/2 c Chablis/dry white wine (or Romano cheese) 1/2 ts Dried whole thyme 1/4 ts Salt 1/4 ts Crushed red pepper 1/4 ts Pepper 3 Cloves garlic, crushed Vegetable cooking spray 4 (4 oz) red snapper fillets 1 1/2 ts Olive oil 1/4 c All purpose flour Lemon wedges 1/4 c Fresh grated Parmesan cheese 1. Combine first four ingredients in a large zip-top heavy duty plastic bag. Add fish: seal bag and marinate in refrigerator for 30 minutes, turning bag occasionally. Remove fish from bag; discard marinade and set fish aside. 2. Combine flour and next 3 ingredients in large zip-top plastic bag. Add fish fillets, and seal bag; shake to coat fillets with flour mixture. 3. Coat a large nonstick spray with cooking spray. Add oil, place over medium heat until hot. Add fish and cook 6 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges. Nutritional info: per serving calories 188; fat 5.3 gm; sodium 333 mg; dietary exchanges: per serving 4 protein, 1 fat, 1 bread Source: Cooking Light Magazine, March/April 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Couscous Salad Categories: Salads Yield: 6 servings 2 c Cooked couscous 1 c Cucumber, chopped 6 Green onions, chopped 2 c Cooked garbanzo beans 2 md Tomatoes, seeded and cut 1 c Parsley, chopped -into small pieces ------------------------------FOR THE DRESSING------------------------------ 3/4 c Olive oil 1 ts Ground coriander 1/2 c Fresh lemon juice 1 ts Salt 2 cl Minced garlic Fresh ground black pepper 1 ts Dijon mustard Mix all ingredients together and toss well with the salad dressing. Garnish with fresh parsley. Source: Fantastic Foods Couscous Box Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mississippi Mud Categories: Desserts, Cakes Yield: 8 servings ------------------------DESSERTS FROM CHEF FREDDY'S------------------------ --------------------------------FOR THE CAKE-------------------------------- 2 c Sugar 1 ts Vanilla 1 c Shortening 1/4 ts Salt 4 Eggs 1 c Pecans (optional) 1 1/2 c Flour 1/2 lg Jar of marshmallow fluff 1/3 c Cocoa ------------------------------FOR THE FROSTING------------------------------ 1 c Butter 1 ts Vanilla 1/3 c Carnation milk 1 lb Confectioners' sugar 1/3 c Cocoa 1 c Pecans (optional) >Hint< Make the frosting first, by simply creaming all of the ingredients together and setting aside... 1) Cream together the sugar and the shortening, and add the eggs one at a time, beating well after each addition... Add the flour, cocoa, vanilla ansd salt, creming well then add the pecans if desired... 2) Bake in a well gerased and floured 9" x 13" cake pan, at 350° for 30 min... remove and spread the marshmallow fluff evenly on the top, and return to the oven for 1 min or until fluff is spreadable... 3) Spread the frosting on top of the fluff and refrigererate until ready to eat... From Esther Christie in the Sacred Heart Perish Cookbook re-typed for you by Fred Goslin in Watertown NY on CYBEREALM Bbs. at (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roquefort Appetizers Categories: Appetizers Yield: 2 servings 5 oz Roquefort-Cheese 1 ts Cognac 3 oz Butter, soft Pepper, fresh 2 Garlic Cloves 1.Prepare this real shortly before serving or the cheese might get watery. 2.Mix the cheese with the soft butter. 3.Chop the garlic finely, not pressed! 4.Add garlic and Cognac to the mix; add pepper to taste. 5.Serve on fresh bread and with a red wine Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dampfnudeln (Dumplings) Categories: Desserts Yield: 6 servings 18 oz Flour 2 tb Oil 3 tb Sugar 2 tb Butter Salt 2 tb Sugar 1 pk Yeast 2 tb Poppy Seeds 2 1/8 c Milk Dried, seedles prunes 1 Egg 1.Make a yeastdough out of flour, 1 sugar, salt, yeast, milk, egg and oil. 2. Let rise and then roll out, 2-3 cm thick and cut with a round cutter into 5 cm diameter circles, let rise again. 3. Fill ech circle with one prune ,pinch good on edges. 3. Heat butter and sugar in a skillet and add 1 cup of water; add the dumplings and cover and simmer 5-8 min on medium. Put the dumplings on platter and melt butter and mix with sugar and poppy seeds and pour over dumplings. 5. Serve warm. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Ragout Categories: Meats Yield: 6 servings 2 1/2 lb Beef, cubed for stew 1 Bayleaf 3 tb Crisco 2 Parsley branches 2 tb Flour 1 Branch dried Thyme 1 tb Salt 8 sm Potatoes 1/2 tb Balck Pepper 9 oz Onions, small 1 Garlic. clove, smashed 18 oz Carrotts,small 1/2 tb Rosemary, dried 1. Cut the meat into 5 cm cubes, wash and dry. Put crisco or oil in a big pot and heat. Fry the meat on all sides nice and brown. Take out and keep warm. 2. When the last meat is done put all back into pot and flour and salt and pepper and brown , on medium heat, until the flour is brown.Add about 3/4 L water, garlic, rosemary and the other herbs, bound together. Bring all to a boil and cover and simmer 40 minutes. 3. Add onions, carrotts and potatoes and cover and simmer another 40 min. 4. Stir often and season to taste; short before serving take out the herb bundel.Put in a prewarmed bowl and serve. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fine Veal Steaks Categories: Meats Yield: 4 servings 4 Veal Steaks 2 tb Armanac Salt 2 tb Madeira Pepper 5 oz Mushrooms, fresh 3 tb Butter 4 tb Sweet Cream 4 sl White Bread Lemonslices 4 sl Boiled Ham Parsley 1.Wash and dry meat; heat the butter and fry the veal on both sides shortly; add salt and pepper and on medium heat fry each side about 5 minutes more; take out and keep warm. 2. Put the bread in the butter and fry on both sides until golden brown;if nessesary add a little more butter.Take bread out and dry on papertowl and keep warm. 3. Heat the ham until good and warm in the butter; take out and cut to fit the bread. 4. Put the bread on a prewarmed plate;put ham and veal on top.Keep warm. 5. Clean and slice mushrooms and add with the Armanac and Madeira to butter and saute; add the cream and pour the sauce over the veal steaks. 6. Garnish with lemonslices and parsley and serve at once. 7. Serve with a good red wine. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raspberry Chocolate Meringue Icebox Cake Categories: Cakes Yield: 12 servings 4 lg Egg whites 1 1/2 ts Unflavored gelatin 1/4 ts Cream of tartar 3 tb Cold water 1 1/2 c Sugar 1 1/2 c Sour cream 2 3/4 c Heavy cream 1 ts Vanilla 6 oz Fine quality bittersweet 3 pt Fresh raspberries -chocolate (not unsweetened) 1. Preheat oven to 250F. Line 2 baking sheets with parchement paper and trace 3 8-inch circles onto the paper. 2. In a large bowl with an electric mixer beat whites with cream of tartar and add a pinch of salt until they just hold soft peaks. Add 1 cup sugar gradually, beating, and beat meringue until it holds stiff peaks. Transfer meringue to a pastry bag fited with a 3/4 inch plain tip and pipe onto circles, filling them in. Smooth meringues with a long metal spatula or knife. Alternatively, if pastry bag isn't used, circles may be made by spreading meringues freehanded with spatula. 3. Bake meringues 30 minutes and switch positions of baking sheets in oven. Bake meringues 30 minutes more, or until pale golden and crisp. (If the weather is humid, cooking time may be longer.) Cool meringues completely and peel off paper. Meringues may be made 1 day ahead and kept in turned-off oven. 4. In a saucepan, bring 1/4 cup heavy cream just to a boil and remove from heat. Add chocolate and stir mixture until chocolate is melted completely. Divide ganache between 2 meringue layers and gently spread evenly, leaving 1/2 inch borders. Chill ganache until hardened, about 10 minutes. 5. In a small saucepan, sprinkle gelatin over water and soften 1 min. Heat mixture over low heat, stirring until gelatin is dissolved, and keep warm. In a bowl with an electric mixer, beat remaining 2 1/2 cups heavy cream with remaining 1/2 cup sugar until it just holds stiff peaks and then beat in sour cream and vanilla. Add gelatin mixture in a stream, beating, and beat until mixture holds stiff peaks. 6. Arrange 1 ganache-topped meringue on a plate and spread it with 1 1/2 cups cream mixture, mounding it at the edge. Arrange 1 pint of raspberries over the cream mixture and top with the second ganache- topped meringue. Repeat procedure with about 1 1/2 cups more cream mixture and another pint of raspberries and top with the third meringue. 7. Transfer about 1 cup more cream mixture to a pastry bag fitted with the star tip and reserve for decoration. Frost top and side of cake with remaining cream mixture and decorate with reserved mixture. Chill cake for at least 2 hours and up to 8 hours. Remove wax paper carefully and scatter remaining pint of raspberries around and on the cake. Cut into 12 wedges with a serrated or electric knife. Source: Gourmet Magazine, June 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Divine Southern Decadence Cake ala Tuttle Categories: Cakes, Desserts Yield: 12 servings -------------------------------FOR THE CRUST------------------------------- 2 1/2 c Fine chocolate wafer crumbs 7 oz (about 3 cups) sweetened 1/2 c Unsalted butter melted and -flaked coconut toasted -cooled (1 stick) -------------------------------FOR THE BATTER------------------------------- 1/4 c Unsalted butter 2 ts Instant coffee powder 3/4 c Firmly packed lt brown sugar 1 ts Frangelico(hazelnut liqueur) 3 lg Eggs 1/4 c Flour 12 oz Semisweet chocolate, melted 1 c Unsalted cashews chopped & cooled ------------------------------FOR THE TOPPING------------------------------ 2 c Well chilled heavy cream -flavored bittersweet 3 oz Fine quality hazelnut- -chocolate, curled To Make the Crust: 1. Butter and flour a 10 inch springform pan. In a bowl, combine well the wafer crumbs and 1/4 cup of the butter and pat the mixture onto the bottom of the prepared pan. In another bowl, stir together well the coconut (well cooled) and the remaining 1/4 cup butter and pat the mixture 1 inch up the side of the pan. To Make the Batter: 1. In a bowl with an electric mixer, cream together the butter and the brown sugar until the mixture is light and fluffy; add the eggs, 1 at a time, beating well after each addition. Beat in the melted chocolate, instant coffee, and the Frangelico. Stir in the flour and the cashews. 2. Pout the batter into the crust and bake the cake in the middle of a preheated 375F oven for 30 minutes, or until it is set. Let the cake cool completely in the pan on a rack and chill it, covered, overnight. Run a thin knife around the edge of the pan and remove the side of the pan. For the Topping: 1. In a chilled bowl beat the cream until it just holds stiff peaks, spread the sides and the top of the cake with whipped cream and garnish the cake with the chocolate curls. Source: Cindy Tuttle, Hilton Head Island, South Carolina Reprinted in Gourmet Magazine, November 1993 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Chocolate Raspberry Tart Categories: Desserts, Pies Yield: 8 servings 1 1/4 c Walnuts, chopped fine 1 lg Egg, beaten lightly 3/4 c Unsalted butter, softened 3 c Fresh raspberries 3 tb Sugar 12 oz White chocolate, chopped 1 1/2 c Flour 1/2 c Heavy cream, warmed 1 ts Freshly grated orange zest 1/2 c Whipped cream as garnish In a bowl with an electric mixer, blend walnuts, 3/4 of the butter, sugar, flour, zest and egg until combined well, and press into an 11 inch tart pan with removable bottom. Freeze shell 15 minutes. While shell is freezing, preheat oven to 375F. Bake shell in middle of the oven 25-30 minutes, or until golden brown. Cool on a rack. Remove side of pan and transfer shell to a plate. Fill shell with 2 1/2 cups of raspberries. In a large metal bowl set over a saucepan of barely simmering water, melt the chocolate. Remove bowl from the heat and whisk in the cream and the remaining butter, whisking until smooth. Spread chocolate mixture over the raspberries, smoothing top and chill, covered, for 3 hours or overnight. Garnish tart with whipped cream and remaining 1/2 cup of raspberries. Serve at room temperature. Source: South Carolina Yacht Club on Hilton Head Island Gourmet Magazine, June 1994 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nantucket Cranberry Pie Categories: Pies Yield: 8 servings 2 c Chopped cranberries 1 c Sugar 1/2 c Chopped walnuts 1 c Flour 1/2 c Sugar 1/4 ts Salt 2 lg Eggs 1/4 ts Almond extract 3/4 c Melted and cooled butter Preheat oven to 350F. Combine the chopped cranberries, walnuts and 1/2 cup sugar and mix well. Put in the bottom of a buttered 10 inch pie plate or springform pan. Combine eggs, butter, sugar, flour, salt, and almond extract. Stir the batter until smooth and pour over the cranberry-walnut mixture. Bake the cake/pie in the middle of the oven for 40 minutes, or until tester comes out clean. Source: Yankee Cookbook, by Imogene Wolcott Published in Gourmet Magazine, November 1993 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Layered Banana Pineapple Dessert Categories: Desserts Yield: 15 servings 1 1/2 c Graham cracker crumbs Vanilla pudding/pie filling 1/4 c Sugar 1 cn 20 oz crushed pineapple 1/3 c Melted butter or margarine -drained 3 Bananas, sliced 1 Tub (8 oz) Cool Whip, thawed 1 pk 8 oz cream cheese, softened *note, light or lo-fat can 3 1/2 c Cold milk -be substituted where able 2 pk 4 oz ea Jello Instant Mix graham cracker crumbs, sugar and margarine or butter in 13 x 9 x 2 pan. Press evenly onto bottom of pan. Arrange banana slices on crust. Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk. Add pudding mixes. Beat until well blended and thickened. Spread evenly over banana slices. Spoon pineapple evenly over pudding mixture. Spread cool whip over pineapple. Refrigerate 3 hours or until ready to serve. Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Messy Fredericks Categories: Poultry, Pork/ham Yield: 6 servings --------------------------ONE OF CHEF FREDDY'S OWN-------------------------- 1 1/2 lb Boiled ham [sliced thin 1 ts Cinnamon [ground] .enough to see through] 1 1/2 ts Worchestershire sauce 1 lb Turkey breast [sliced thin] 6 Hamburger buns [toasted or 1 Bottle (18 to 20 oz) of your .grilled] .favorite Bbq sauce 6 sl Sandwich cheese 3/4 c Brown sugar 1) Slice or shred all of the ham and the turkey into medium size bits and put into a sauce pan with the Bbq sauce, worchestershire sauce, brown sugar, and cinnamon...stirring until all meat is coated... Set aside for 2 hours... 2) Heat meat mixture over med. heat until warmed through and sauce is bubbling... Spoon some meat mix onto the bottoms of each hamburger bun... top with a slice of cheese and the top of the bun... 3) Serve with french fries or fried potato wedges... From the creative mind of "Chef Freddy" himself! and typed for you by Fred Goslin on CYBEREALM Bbs in Watertown NY (315) 786-1120 or (315) 785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broiled Northern Pike Categories: Fish/sea Yield: 4 servings -----------------------------FROM CHEF FREDDY'S----------------------------- 4 (4 oz) northern pike fillets 2 tb Worcestershire sauce [½" thick] Seafood seasoning mix 2 tb Butter [melted] [optional] 1) Place the fillets in a broier pan and por a mixture of butter and worcestershire sauce over them... Liberally sprinkle with the seasoning mix (if desired)... turning to coat each side... 2) Broil 3" to 7" from the heat for 2½ min. each side or until fish flakes easily... from BILL SAIFF'S ROD & REEL RECIPES FOR HOOKIN" AND COOKIN" cookbook and retyped for you with permission by Fred Goslin on Cyberealm Bbs in Watertown NY (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Oven-baked Perch Categories: Fish/sea Yield: 4 servings -----------------------------FROM CHEF FREDDY'S----------------------------- 2 c Flour 1 c Milk 1/4 c Seafood Seasoning Mix 2 lb Perch fillets (recipe follows) 3 c Italian bread crumbs 2 md Eggs [beaten] 1/4 c Butter 1) Combine flour and seasoning mix in a shallow dish, mixing well... Combine egg and milk in another shallow dish... Coat the fillets with the flour, dip in the egg mix, then in the bread crumbs... 2) Brush butter on a large baking sheet, and place the coated fillets on it... Bake in a 350° oven for 15 min... or until the fillets are golden brown... Garnish with lemon wedges and parsley... Originally from Chef Bob Smith in Akron Oh. in "BILL SAIFF'S ROD & REEL RECIPES FOR HOOKIN' AND COOKIN' cookbook re-typed for you with permission by Fred Goslin on Cyberealm Bbs in Watertown NY (315) 785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Poor Man's Shrimp Categories: Fish/sea, Appetizers Yield: 4 servings -----------------------------FROM CHEF FREDDY'S----------------------------- Salt 2 lb Salmon [cut into 1" cubes] 2 qt Cold water 1) Add enough salt to the cold water to float an egg with the shell on and stirr in an additional ¼ cup of salt... 2) Bring the water to a boil and add the salmon cubes... bring to a boil again, drain and serve with your favorite sauce... From Randy L. Riley in Carthage NY. originally published in "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'" re-typed for you with permission by Fred Goslin on Cyberealm Bbs at (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon and Potato Pie Categories: Fish/sea Yield: 4 servings -----------------------------FROM CHEF FREDDY'S----------------------------- 1 pk (11oz) Pastry mix 1 1/2 ts Salt 2 lb Potatoes [peeled, sliced] 1/4 ts Pepper 4 lg Carrots [peeled, sliced] 2 c Milk 3 md Onions [sliced] 1 lb Cooked or canned salmon 2 tb Butter 2 tb Butter 1/4 c Butter 1 Egg yolk 1/3 c Flour 1 tb Water 1/8 ts Paprika 1) Prepare pastry mix using package directions... Roll onto floured surface, cut out circle to fit top of 2 qt. baking dish, then cut 3 2½" circles from remaining pastry and set aside... 2) Cook potatoes and carrots in enough water to cover, in a large sauce pan, for 10 min. and drain... Sauté the onion in 2 tb butter in a skillet for 5 min. until golden brown... 3) Melt ¼ c butter in small saucepan and stir in the flour, paprika, salt and pepper... Blend in the milk and simmer over med. heat until thickened and smooth, stirring constantly... 4) Layer the potatoes/carrots, salmon, and white sauce (½ at a time) in a greased baking dish... Dot the top with 2 tb butterand top with the pastry sealing the edges and brush with a mix of the egg yolk and water... 5) Cut the pastry circles in half and arrange on top of pie... Bake in a 350° oven for 30 to 40 min. until crust is brown and serve as a main dish... >>> Per Serving <<< Cal. 592, prot. 19.2 gm, Carbo. 60.6 gm, Tot Fat 30.9 gm, Choles. 107.0 mg, Potas. 1045.0 mg, Sod. 806.0 mg. From Ruth M. Morse, Henderson NY; Originally presented in "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'"... re- typed for you with permission by Fred Goslin on Cyberealm Bbs (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fettuccine with Goat Cheese and Peppers Categories: Pasta Yield: 4 servings 8 Dried tomato halves 1/4 c Chicken broth 1 tb Olive oil 1/4 c Slivered fresh basil 1 c Sliced scallions 10 sm Calamata Olives 2 Garlic cloves, minced 1 tb Capers, drained & rinsed 1 md Red bell pepper 2 ts Dried oregano 1 md Yellow Bell pepper 4 1/2 oz Goat cheese, crumbled Cut the bell pepper into thin slices and set aside. Pit and coarsely chop olives and set aside. Place tomatoes in shallow pan and cover with boiling water for 2 minutes. Drain, reserving 1/4 cup of the liquid. Thinly slice tomatoes and set aside. Heat oil in a large nonstick skillet; add scallions and garlic. Stir frequently while cooking for 2 minutes. Add peppers, and cook for 3 minutes or until just tender. Add chicken broth and cook until most of the liquid has evaporated. Reduce heat, then add tomatoes and the reserved liquid, basil, olives, capers and oregano. Simmer for 5 minutes. Put fettuccine in a large serving bowl; add goat cheese and toss until melted. Add pepper mixture and toss until mixed well. Weight Watcher program exchange values: 1 Fat, 1-1/2 Proteins, 2-1/2 Vegetables, 2 Breads, 3 optional calories. Nutritional Info per serving: 354 calories, 13g Protein, 16g fat, 42g carbohydrate, 686mg sodium, 40mg cholesterol, 4g dietary fiber. Brought to you by Scott Welliver of Episoft Systems for Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Slice Categories: Cakes, Desserts Yield: 1 14x10 cake ------------------------------------CAKE------------------------------------ 5 oz Semisweet chocolate 1 pn Ground cinnamon 1/2 c Butter, softened 1 pn Lemon peel, grated 2 tb Butter, softened 6 Eggs, separated 1 c Sugar 1 c All-purpose Flour, sifted 1 pn Salt ----------------------------------FROSTING---------------------------------- 8 tb Butter 3 c Powdered sugar, sifted 7 oz Semisweet chocolate 1/4 c Rum 2 Eggs, beaten Line 14x10 inch cake pan with waxed paper and grease paper. Preheat oven to 350F. CAKE.... Melt chocolate in double boiler over low heat. In a large bowl, cream butter and half the sugar until light and fluffy. Add salt, cinnamon and lemon peel. Beat in egg yolks, one at a time, with melted chocolate. Beat egg whites until stiff; fold in remaining sugar. Fold egg white mixture into creamed mixture with flour. Spread batter evenly in prepared cake pan. Bake 20 minutes or until a wooden pick inserted in center comes out clean. Sprinkle a sheet of waxed paper with sugar and turn out cake onto it. Peel off lining paper. Cool 2 hours, then cut cooled cake lengthwise into two 14x5 strips. FROSTING... Melt butter, cool slightly. Finely grate chocolate. Mix chocolate, eggs, powdered sugar, butter and rum in double boiler. Stir constantly over low heat until chocolate has melted and all ingredients are thoroughly combined. Cool. Place the two 14x5 strips on top of one another, with about half of the frosting used as filling. Spread remaining frosting thickly over top. Cut into slices when frosting is firm. Brought to you by Scott Welliver, Episoft Systems for Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken with Cherries Categories: Poultry Yield: 4 servings 1 Chicken Fondor 1 Glas Cherries,drained Salt White Wine Pepper Paprika, mild Noodles, spiral kind Cinnamon Cornstarch if needed. 1. Wash the chicken and rub with the seasons, except the Fondor. 2. Fill the pitted cherries inside of the chicken. 3. Put chicken into bakingdish and add white wine until the chicken "swims". 4. Bake in 175-200 C oven about 1 hour. 5. Mix the juice with the fondor, season to taste and thicken with cornstarch if needed. 6. Serve with spiral noodles. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herring Pot Categories: Fish/sea Yield: 4 servings 8 Hering Filets 1 ts Mustardseeds 2 Apples 2 Bayleaves 2 Onions 3 tb Suggar 1/2 c Vinegar 1 Onion 1 ts Peppercorns 3 1/2 oz Sweet Cream 1 ts Juniperberries 3 1/2 oz Sour Cream 1 ts Pimentcernels 1. Cut the heringsfilets into bit-sized pieces. 2. Cut the 2 onions and the apples into fine sticks. 3. Mix the vinegar with the other finely chopped onion, the seasons and the sugar; bring to a boil and let simmer for 10 minutes. 4. Pour the liquid through a sieve and mix together with the creams. 5. Put the fish,apples and onions into a bowl and pour the cooled marinade over all. 6. Let stand, at least, one day in the fridge. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bechamel Sauce Categories: Sauces Yield: 1 servings 2 Onions 2 1/8 c Milk 1 1/2 oz Butter Salt 1 1/4 oz Flour Pepper,white 1 1/2 c Calfs Broth Nutmeg 1. Chop the onions finely, saute them in the butter until glassy. 2. Add the flour and stirring constantly until flour is light yellow. 3. Add the milk and the broth;mix with a whisk so you have no clumps. 4. Let the sauce simmer, on low heat, for 20 minutes. 5. Season and pour through a sieve. This sauce is good over cauliflower,potatoes and broccoli. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Soysprouts Sald with Mangos and Almonds Categories: Salads Yield: 4 servings 9 oz Soysprouts Salt 11 oz Carrots 5 tb Oil 2 oz Almonds, unpeeled 1 tb Pearjuice,thick 1 Mango 5 ds Tabasco 2 tb White wine Vinegar 1 bn Chives 1. Wash soysprouts and drip dry; take off wilted ends. 2. Wash and peel carrots and cut into fine strips. 3. Cut the almonds into fine strips. 4. Peel mango and cut the fruitmeat in strips of the pit. 5. Mix vinegar, salt, oil, pearjuice and tabasco together, mix the fruit and vegetables under and let stand 10 minutes. 6. Cut the chives into fine rolls. 7. Sprinkle chives and almonds over arranged salad. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peppermint Sauce Categories: Sauces Yield: 4 servings 1 tb Sugar 1 bn Peppermintleaves, fresh and 1 pn Salt Finely chopped. 1 1/16 c Lemonjuice 1 .Mix salt, lemonjuice and sugar in pot, bring to a boil. 2. Add peppermint, let cool, thin with a little water if nessesary. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butterscotch Sauce Ala Cyberealm Categories: Sauces Yield: 4 servings 8 oz Sugar 1 1/16 oz Butter 1/2 c Cream 2 tb Maplesyrup 1. Mix sugar, cream,butter and syrup and on medium heat bring to a boil, stirring often. 2. Cool and serve with pudding or icecream. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cumquat Sauce Categories: Sauces Yield: 4 servings 12 Cumquats 1 1/2 oz Sugar 1 1/2 c Orangejuice 1. Wash and slice cumquats into fine, thin slices; add the orangejuice and the sugar and cook for about 10 minutes. 2. Let cool and serve with mousse au chocolat Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Teriyaki Salmon Steaks Categories: Fish/sea Yield: 6 servings -----------------------------FROM CHEF FREDDY'S----------------------------- 1 c Teriyaki sauce 1 Clove garlic [crushed] 1 tb Peanut oil 1/2 ts Pepper [freshly ground] 3 tb Parsley [chopped] 6 Salmon Steaks 1) Mix the first 5 ingredients in a bowl... then add the salmon steaks and let sand for 1 to 2 hours, turning the steaks every 20 to 30 min... 2) Place the steaks on a sheet of heavy foil... Grill for 4 to 5 min. basting with the sauce... Turn the steaks and grill for 3 min. or until the steaks flake easily, basting with the sauce... 3) Serve hot or cold... From Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'... re-typed with permission by Fred Goslin on Cyberealm Bbs (315) 785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pan Fried Brown Trout Categories: Fish/sea Yield: 6 servings -----------------------------FROM CHEF FREDDY'S----------------------------- 2 lb Brown trout fillets 1 1/2 ts Pepper [freshly ground] 1 1/2 c Pancake flour 1/2 c Peanut oil 1 ts Salt 1) Cut trout fillets into 2" to 3" pieces and roll in a mixture made with the flour salt and pepper, making sure to coat well... 2) Place in hot peanut oil in large skillit over med. high heat and cook for 1½ to 2 min or until outside is crisp and the fish flakes easily... 3) Serve immediately over bed of watercress, or parsley, garnished with lemon wedges if desired... From "Bill Saiff's ROD & REEL Recipes for Hookin' and Cookin' and re-typed with permission by Fred Goslin on Cyberealm Bbs.in Watertown NY at (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Crab Imperial Categories: Fish/sea Yield: 4 servings -----------------------------FROM CHEF FREDDY'S----------------------------- 2 c Crab meat [flaked] 1/4 ts Salt 1 c Mayonnaise 1/8 ts Pepper 4 Egg whites [stiffly beaten] 1/2 Bread crumbs 1) Mix the crab meat and the mayonnaise in a bowl, then fold in the egg whites, salt & pepper... 2) Pour into a greased baking dish, and sprinkle with the bread crumbs... 3) Bake in a 350° oven for for 45 min. From "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin' cookbook and re-typed with permission by Fred Goslin CYBEREALM Bbs, Watertown NY (315)-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lobster Newburg from Fred Goslin Categories: Fish/sea Yield: 4 servings -----------------------------FROM CHEF FREDDY'S----------------------------- 4 c Lobster meat [chopped] 1 ds Cayanne pepper 1/4 c Butter 1 ds Mace 1 ts Salt 1 c Whipping cream 1/4 ts Pepper 3 Egg yolks [beaten] 1) Sauté lobster meat in the butter, in a sauce pan for 5 min... and then add all of the spices, and then cook for 5 min... 2) Stir in the cream and the eggs, cook until thickened stirring constantly.... May add sherry to taste, if desired... From "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin' cookbook and re-typed with permission by Fred Goslin CYBEREALM Bbs, Watertown NY (315)-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mutzen (cookies) Categories: Cookies Yield: 20 cookies 3 1/2 oz Butter 3 1/2 oz Cornstarch 1 3/4 oz Sugar 9 oz Flour 1 Lemon Peel,ground 1 ts Baking Powder 1 pn Salt Oil for frying 2 Eggs Powdered Sugar 2 tb Rum 1 .Melt the butter; mix with sugar and ground lemon peel, salt and eggs until very foamy. 2. Mix flour with cornstarch and baking powder and add mix, stirring after each addition; untill it is a smooth dough. 3. Let the dough rest for 1/2 hour. 4. Roll out dough about 1 cm thick;cut into any shapes you like. 5. Heat the oil in deep fryer and fry the cookies until golden brown. 6. Dry on paper towels and ,while still warm, sprinkle sugar. Translated By Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herb Mustard (Basic Recipe) Categories: Spreads Yield: 3 jars 2 bn Parsley,finely chopped 1/2 ts Cloves,ground 2 bn Chervil,finely chopped 4 1/4 oz Sugar 6 Estragon twigs, finely chopd 1 ts Salt 9 oz Mustardseeds, black 2 1/8 c White Wine Vinegar 1 ts Ingwer,ground 1.Grind the mustardseeds very finely; mix with the sugar, herbs, ingwer-and clovepowder and salt in a bowl. 2.Bring vinegar to a boil and pour right away over bowl,slowly, stirring constantly. 3.Put the mixture into mason jars and keep in refridgerator, keeps for 6 month. 4.You can change the mustard with garlic,chilipeppers, green peppers, hazelnuts, honey in place of the sugar.You can replace parts of the vinegar with withe wine, or applejuice, or champagne. 5.If you like your mustard very yellow add some Kurkuma to it. Translated by Brigitte Sealing ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Mustard Categories: Spreads Yield: 3 jars 11 oz Mustardseeds,yellow 1 tb Salt 1 tb Mustardseeds,black 1 ts Kurkuma 1 ts Pimentcorns 3 c White Wine 6 1/3 oz Sugar 1 .Ground the peppercorns and the piment very finely. 2. Put into a bowl and mix with the sugar, salt and kurkuma. 3. Fill into mason jars and keep in refridgerator; keeps for 6 month. Out of "D'Chuchi" Issue number 6, 1991 Translated by Brigitte Sealing ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Creole Ala Fred Categories: Fish/sea Yield: 10 servings -----------------------------FROM CHEF FREDDY'S----------------------------- 1 c Flour 1/2 ts Pepper 1 c Oil 28 oz Canned tomatoes [chopped 2 c Onions [chopped] .fine] 1 c Celery [chopped] 2 cn (6oz each) tomato paste 1/2 c Green bell Pepper [chopped] 6 c Water 2 Cloves garlic [chopped] 4 lb Shrimp [peeled & deveined] 1 tb Salt 1) In a skillet, brown the flour in the oil stirring constantly... Add the onions, celery, green peppers, garlic, salt, and pepper... Sauté until the veggies are tender... 2) Add the tomatoes & tomatoe paste, mixing well... cook for 5 min. then add the water and simmer for 1 hour, and add the shrimp... Cook for 15 min... 3) Serve over hot cooked rice... garnished with parsley and onion tops (if desired) From "Bill Saiff's ROD & REEL Recipes for HOOKIN' & COOKIN' Cookbook and re-typed with permission by Fred Goslin on Cyberealm Bbs in Watertown NY at (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Etouffée ala Fred Categories: Fish/sea Yield: 6 servings -----------------------------FROM CHEF FREDDY'S----------------------------- 1/2 c Butter 1 1/2 c Water 3 tb Flour 2 Chicken bullion cubes 1 c Onion [chopped] 2 lb Shrimp [peeled & deviened] 3/4 c Green onions tops [chopped] Black pepper to taste 1 c Celery [chopped] Cayenne pepper to taste 1 ts Paprika 1) Blend the butter and the flour in a heavy skillet, cooking over low heat until dark brown, stirring constantly... Add in the onions green onion tops, and celery and cook until veggies are tender, stirring occasionally... 2) Add the paprika, water, and boullion cubes and simmer for 20 min... Add the remainder of the ingredients and simmer for 20 min more... 3) Serve over hot cooked rice From "Bill Saiff's ROD & REEL Recipes for HOOKIN' & COOKIN' Cookbook and re-typed with permission by Fred Goslin on Cyberealm Bbs in Watertown NY at (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nuoc Cham With Shredded Carrots And Daikon Categories: Thai, Vegetables Yield: 1 servings -Nuoc Cham: 2 small garlic cloves, crushed 1 small fresh red chile pepper, seeded and minced 2 tblsp sugar 2 tblsp fresh lime or lemon juice 1/4 cup rice vinegar 1/4 cup nuoc mam (Vietnamese fish sauce) 1 small carrot, shredded 1 small daikon or turnip, peeled and shredded 1 tsp sugar Combine the garlic, chile and sugar in a mortar and pound with a pestle to a fine paste. Add the lime juice, vinegar, fish sauce and 1/4 cup water. Stir to blend. (Alternately, combine all ingredients in a food processor or blender and process for 30 seconds, until the sugar dissolves. Toss the carrot and daikon shreds with the sugar in a small bowl. Let stand 15 minutes to soften the vegetables. Add the Nuoc Cham to the softened vegetables and stir. Vegetable Platter: 1 large head of Boston lettuce, separated into individual leaves 1 bunch of scallions, cut into 2" lengths 1 cup coriander leaves 1 cup mint leaves 1 cup fresh Asian or regular basil leaves 1 cucumber, peeled in alternating strips, halved lengthwise and sliced crosswise 4 oz. fresh bean sprouts On a large platter, decoratively arrange the ingredients in separate groups. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: mad4@ellis.uchicago.edu (Bill Maddex) Source: _The_Now_and_Zen_Epicure_ by Miyoko Nishimoto, Summerville, TN, The Book Publishing Co, 1991. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crepes With Fruit Categories: Desserts Yield: 1 servings -================= -(Makes 12 crepes) Ingredients: 4 eggs 1 cup milk 1 tblsp melted butter or margarine 1 cup all-purpose flour 2 tblsp sugar dash of salt 4 cups seasonal fruits or berries (peach chunks, strawberries, blueberries, etc.) Whisk or process all ingredients except fruits together until smooth. Let stand 1/2 hour to let bubbles escape; stir before using. Lightly oil crepes pan and heat over medium-high heat. Pour 1/4 cup batter into hot pan and immediately tip to coat entire bottom. Place on burner and cook until edges begin to brown and batter loses its shine. Transfer crepe to cooling rack. Repeat until all batter is used. Crepes can be stacked if being used immediately; layer with waxed paper if refrigerating or freezing. To serve, fill each crepe with 1/3 cup seasonal fruit or berries, roll and top with 1 tablespoon of raspberry coulis. Note: These can be served in just a few minutes when you make the crepes ahead of time and freeze them. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: especkma@reed.edu (Erik. A Speckman) Source: _The Way to Cook_, by Julia Child Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baklava 1 Categories: Greek Yield: 1 servings -======= Ingredients: Fillo dough (pastry leaves). 1 1/4 cups butter/margarine 1/4 cup sugar 1-2 tsp cinnamon (ground) 4 cups almonds, slivered and chopped. cloves (NOT ground) For syrup: 4 cups sugar 3 cups water 1/2 cup honey 1 stick cinnamon 5-6 cloves (NOT ground) Mix sugar, cinnamon, sugar, and almonds. Lay the fillo dough out on a table. Fillo dough will dry quickly, so you'll need to work fast, so what spills out of the pan doesn't dry (although it will anyway), and keep a damp towel on the rest of it (that you had laid on the table) so it doesn't dry. On a medium-sized, buttered pan (you'll need to melt the butter) lay one of the sheets of dough. Butter it, and lay another on top of that. Continue until you have 5-6 sheets of dough on the bottom of the pan. Then lay another sheet, and do NOT butter it. On that, put some of the almond mix, enough to cover it evenly, but not making a thick layer. On that, lay another sheet of dough, butter it, and then another, unbuttered. On that place some almond mix again. Repeat until all the mix is gone, or you have only 4-5 sheets of dough left. Fold in the dough that hangs from the side of the pan. Some of sthem will be dry, so just cut them and discard them. Make sure to butter all of them (except, of course, if they have almonds on them). Lay down some more sheets of dough, buttering every one, and cutting off the edges, that hang from the sides of the pan. here, I've found it easier if you just lay the dough down, width of dough to length of pan. That is to say, the width of the dough is sometimes about teh same size as the length of the pan, and the length of the dough about twice teh widht of the pan, so lay the short side of the dough down along the length of the pan, so that some (about half) of it will hang out the end. Then butter it, and fold what hangs back in the pan, buttering that. This way you get it to look better, and stick better. When you're done with laying the sheets of dough down, make sure you butter the first one VERY well, and sprinkle some water on it before you put it in the oven. Also, with a sharp, pointy knife, cut the top few sheets of dough, not getting all the way through, just sort of "scratching" the top layer and marking the pieces, in rhombus-shaped pieces. I find it easier to cut along lengthwise, and then sideways, from corner to corner, and lines paralel to that: Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baklava 3 Categories: Greek Yield: 1 servings -======= Ingredients: Syrup: 1.5 cups sugar 0.5 cup water 1 tblsp mazaher (orange blossom water) squeeze of lemon Baklava: 1 box phillo dough 3 cups chopped walnuts 1 tblsp cinnamon 2 tblsp mazaher 2 sticks melted unsalted butter honey 1. Cook syrup first so that, if you mess up the syrup, you can make another batch. Combine all syrup ingredients and cook over medium heat and after it has come to a boil cook for 5 minutes and remove from the heat. Do not let it get too thick when it's still cooking or it won't be absorbed by the phillo dough. Place syrup in the refridgerator. 2. For the walnut mix - mix walnuts, mazaher and honey. Mix honey in so that the walnuts stick together but are not dripping. 3. Using a pastry brush, put a coat of butter on cookie sheet. Carefully place 1 sheet of phillo on top of butter. Brush sheet with butter then put another sheet on top of that one. Continue until you've used 1/3 of the phillo. 4. Spread the walnut mixture on the phillo, leaving a tiny bit of space at the edges. Cover with the rest of the phillo, spreading butter between each sheet. 5. Make sure the top of the baklava has butter spread all over it. Then. cut the baklava in squares. 6. Place in oven at 350 degrees for about 15 minutes - but watch it closely. 7. When the Baklava is done cooking pour the syrup on top - a little at a time using a spoon or ladle. The thing to remember about the syrup is hot baklava/cold syrup or cold baklava/hot syrup. You want the maximum amount of syrup to be absorbed. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: especkma@reed.edu (Erik. A Speckman) Source: _The Way Yia Yia Did It_ from the Greek Orthodox Ladies Philoptochos Society, Saint Sophia Greek Orthodox Church, San Antonio, Texas. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Baklava Categories: Greek Yield: 1 servings -============= Ingredients: 1 lb butter 1 lb filo, thawed 1/4 cup sugar 1 Tblsp cinnamon 3 cups finely chopped pecans Syrup: 2 cup sugar 1 cup water 1/4 cup honey slice of lemon strip of orange rind (optional) stick of cinnamon Combine nuts, sugar, and cinnamon and set aside. Melt butter and brush bottom of pan. Add 7-8 sheets of filo brushing each with butter. Sprinkle with nut mixture and repeat process until all the nut mixture is used. Add remaining filo and brush top sheet with butter. Cut into diamond shapes. Bake at 325 degrees F. for 45min. Lower heat to 300 degrees and bake 15min until golden. Boil all syrup ingredients, except honey to from a light syrup--about 20min. Remove from heat and add honey. Remove lemon, orange, and cinnamon. Let cool some and spoon over pastry. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: especkma@reed.edu (Erik. A Speckman) Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Persian Baklava Categories: Greek Yield: 1 servings -=============== Ingredients: Filling: 1 lb blanched almonds or an almond/walnut combination 3/4 cup sugar 1 tsp ground cardamom Syrup: 1 1/2 cup sugar 1 cup water 1/2 cup rosewater (buy the type that comes in 10oz. bottles, not the exorbitantly priced little bottles.) 1/3 cup unsalted butter, melted 1 lb filo, thawed Finely grind the nuts. Add cardamom and sugar to the nuts. Cut the filo to fit a 12x15" pan. Brush bottom of pan with butter and add 6 sheets of filo, brushing each with butter. Sprinkle and spread enough of the nut mixture until you've added about 1/8" to the pan. Continue building layers with 3 sheets of filo(brushing each with butter) to every 1/8" of nuts. Finish with 6 layers of filo. Brush top with butter. Cut through all but the bottom layer of filo in diamond shapes. Bake at 350 degrees F. for 25-30min. While it's baking, boil the water and sugar for 15min. Remove from heat and add rosewater. When the baking is done, pour the syrup over the baklava. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brighton Beach Bake Categories: Main dish Yield: 1 servings -=================== -(serves 6 to 8) Ingredients: 1 tsp Sesame oil 2 medium sized onions 3 cloves garlic 20 g Brighton Beach Sewered Seaweed (aka Dried Arame) 3/4 lb Mushrooms 2 medium sized carrots 3 tsp Vecon or similar vegetable stock 2 tsp Mirin 1 tsp Black Pepper 2 tsp Sea Salt 750 g Couscous lots Water Chop the onions and mince the garlic and fry in the sesame oil. Soak the arame for about 15 minutes in boiling hot water and then add to the onion and garlic *without* the water used for soaking. Add the finely chopped mushrooms and the grated carrots. Mix the stock in some boiling hot water and add to the dish. At the same time add the leftover water from soaking the arame. Add the mirin and salt and pepper to taste. It is probably best to have it slightly on the salty side as the saltiness will disappear when the couscous is added. Simmer the mixture covered for about 20 minutes. In a large mixing bowl add the couscous and the mixture together and any extra water required to cover. Leave for five minutes. Grease a large baking tray and line with baking parchment. Add the mixture to the baking tray and place in the oven covered with foil. Bake for about twenty minutes. Remove the foil and if the bake is still too wet continue for another five to ten minutes. The top should be slightly browned, grill if necessary. We were originally going to add sesame seeds to this but forgot to as we were making it. Sesame seeds might be a good idea and would be especially useful if you wanted a dish without any added salt. You can also use a dried seaweed blend instead of salt. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: mkay@sequent.com (Mary Kay Petersen) Source: _Sundays at Moosewood Restaurant_, the Moosewood Collective, 1990; Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Casablanca Couscous Categories: Main dish Yield: 1 servings -=================== 1 cup couscous 1 cup sliced carrots 1.5 cup water 1 cup sliced celery 1.5 lb tofu, cubed 1 can chickpeas 1 can tomato sauce 1/2 cup raisins 1 onion, chopped 2 tsp curry powder 1 cup sliced mushrooms 1/4 tsp cayenne 1/2 cup chopped walnut 1 tsp paprika 1 tsp salt Vegetable mixture: In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts in 3 T. oil. Add remaining ingredients, bring to boil, cover andsimmer for 40 minutes. Couscous: Boil 1.5 cup water with 2 T. oil. Pour over couscous, stir, cover, let stand for 5 min. or until water is absorbed. Serve vegetables over steaming couscous. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: arielle@taronga.com (Stephanie da Silva) Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Couscous (1) Categories: Main dish Yield: 1 servings -============ Ingredients: 2 lb of couscous 1 cup chick peas (soaked) 1 chicken 1 lamb shoulder 1 onion 4 carrots 2 turnips 1 bunch of coriander leaves 1 pinch of ground saffron 1 pinch of ground cinnamon 1-2 tsp of harissa sauce 1 lb of pumpkin 2 red bell peppers 4 small tomatoes 5 small zucchini water Harissa sauce: Soak a few dried hot chilies in cold water for an hour. Split the chilies and remove the stems and seeds. Pound in a mortar with 2 or 3 tablespoons of caraway seeds, a garlic clove and some coarse salt until it forms a paste. Mix in enough olive oil to make the paste fluid. Refrigerate. Spread 2 pounds of couscous on a tray and sprinkle with enough water to moisten them. Rake through the couscous with your fingers until all are moistened. Let sit for about 15 minutes, then rake through them again. Continue sprinkling with water and rubbing the pellets between your palms until all are saturated and have doubled in size. Drain 1 cup chick peas that have soaked in water overnight, and simmer them in fresh water for 1 to 1 1/2 hours until they are tender. Drain and setr aside. Cut up a chicken and a lamb shoulder into large pieces. Chop an onion. Peel 4 carrots and 2 turnips and cut them into large chunks. Rinse a bunch of coriander leaves. Fill the bottom section of a couscoussier about halfway with cold water and drop in the prepared meat, vegetables and coriander leaves. Add a pinch each of ground saffron and cinnamon, and stir in a teaspoon or two of harissa sauce. Bring the water slowly to a boil; remove any scum from its surface and cook the stew at a bare simmer, uncovered, for about 30 minutes. Heap the couscous lightly in the top section of the couscoussier. Set the top section on the lower one and cover the couscoussier with its lid. Raise the heat so the liquid boils and produces steam to cook the couscous. After about 30 minutes, the pellets will lump together. To separate them, lift off the top section, leaving the stew to cook in the bottom. Tip out the couscous onto a tray. Sprinkle cold water over the couscous. Gently rake through pellet with your fingers to break up any lumps. Set aside. Peel and slice 1 pound of pumpkin into chunks. Cook them separately as not to over cook them. Put the pumpkin chunks into a small pan and cover them with liquid ladled from the stew. Set pan aside. Broil 2 red bell peppers until the skins blister. Let cool, covered by a damp cloth, then peel and seed them. Immerse 4 small tomatoes in boiling water; peel halve and seed them. Cut 5 small zucchini into large pieces. Add these vegetables to the stew. Return the couscous to the top section of the couscoussier, replace the top section on the lower one. Cook for 15 minutes, or until the peppers and zucchini are tender and the couscous is soft and fluffy. Meanwhile, simmer the pumpkin gently for 10 to 15 minutes until tender. To serve, pile the couscous on a serving platter, arrange the meat and vegetables on top and around the couscous. Ladle broth over. Serve with the rest of the broth and harissa sauce. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: arielle@taronga.com (Stephanie da Silva) Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Couscous (2) Categories: Main dish Yield: 1 servings -============ -(4 servings) Ingredients: 1 lb Ground turkey 2-3 medium-small carrots 4-6 cups cooked couscous 1 cup double mustard sauce asparagas butter or olive oil cinnamon ground allspice Sorry, but a lot of this is very approximate. Brown the turkey, drain, add spices to taste and mix, simmer 2-3 min. For me "to taste" is uasually about 1/8th tsp. allspice, 1/4-1/3 tsp cinnamon. Cut the veggies into ~3" pieces, slice the carrots into 1/4s length wise. Steam the veggies, then saute briefly in olive oil or butter. Double mustard Sauce: A standard thick white sauce, with 1/2 the normal amount of milk replaced the same amount of grey mustard, plus about 1 Tbs. mustard powder (adjusted to taste, of course.) Spread couscous (1 to 1 1/2 C) on a plate, dribble mustard sauce in a think line down the center. put the ground turkey over that. Veggies go on either side of the plate, and your ready to eat. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: arielle@taronga.com (Stephanie da Silva) Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Couscous And Ground Turkey Categories: Main dish Yield: 1 servings -========================== -(serves 4) Ingredients: 1 lb of ground turkey dash(es) of ground allspice dash(es) of ground cinnamon 2 cloves garlic, finely chopped carrots, sliced lenghtwise, and ~3 in long green onions asparagus butter olive oil 5+ cups prepared couscous Double Mustard Sauce: I made this by making up a thick white sauce, replacing about 1/2 the milk with a grey mustard, and adding mustard powder to taste. I then adjusted the thickness with milk. Brown the meat, and add spices to taste. Steam the veggies, then saute briefly in butter and oil. I found the timing worked best if I started the couscous and sauce ahead of time, then did the meat and veggies almost simulatneously, since they both go fairly quickly. Serve by putting a bed of couscous on the plate, pour a line of sauce down the center, and meat over the sauce. The veggies go on either side of the plate. I think I ended up using between one and two cups of couscous (cooked) per serving. Depends on how hungry you are I guess. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: lisas@princeton.edu (Lisa S. Lewis) Source: Fantastic Foods brand couscous Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick And Easy Couscous Categories: Main dish Yield: 1 servings -======================= Ingredients: 1 box couscous 2 cups chicken broth, canned or fresh 2 small zucchini/courgettes handful of cherry tomatoes 1 can minestrone soup garlic olive oil Bring the stock to a boil in a saucepan. Add the couscous, stir. Cover. Turn off heat. Saute garlic in olive oil in a frying pan. Add zucchini/courgette,saute for 2-3 minutes. Add sliced tomatoes. Blend. Add minestrone, heat through. Place couscous in a bowl, add vegetables. Add left over meat, if desired (leftover buffalo chicken wings, sliced, is especially good. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: peggy@cybernet.cse.fau.edu (Peggy A. Golden) Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Pancakes Categories: Main dish Yield: 1 servings -============== Ingredients: 2 cups flour 3 tsp baking powder 1/2 tsp salt (very important) 1/4 cup sugar 2 eggs (or equivalent egg beaters) 2 tblsp oil 1 cup milk Sift (I never do) dry ingredients in bowl and stir in liquid ingredients with wire whisk or spoon until mixed. Do not beat. Rub griddle or fry pan with oil. Heat until water dropped from your hand bounces around. Drop about 1/2 ladel/1 large mixing spoon for each pancake. Cook until bubbled all over the top and brown on bottom. Flip, cook until brown on other side. Keep you griddle very hot at all times. Variations: 1. Substitute 1 cup whole wheat flour for white flour. 2. Substitute buttermilk for whole milk and 1 tsp baking SODA for 1/2 tsp baking powder. 3. Put some pecan or walnut pieces in with your dry ingredients (this keeps them from sinking). Or put in some blueberries .. also with dry ingredients. 4. Increase your eggs. This will make them a little more like a crepe. Top with sliced apples, brown sugar and cinnamon and fold in half. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: lsamura@iniki.soest.hawaii.edu Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beer-Batter Mix Categories: Main dish Yield: 1 servings -=============== Ingredients: 1 (12 oz) can warm beer 2-1/2 cups pancake mix oil for deep frying Combine beer with pancake mix in a large mixing bowl. Mixture should be the consistency of pancake batter. Heat oil to 3750. When the oil is fully heated, drop batter-dipped fish/shrimp/vegetable/etc. into oil. Cook til golden brown. Remove the cooked pieces to a plate lined with papper towels which will absorb excess oil. *Try different combinations of brand beers and pancake mixes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: arielle@taronga.com (Stephanie da Silva) Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Churros Categories: Main dish Yield: 1 servings -======= -(about 15 or so) Ingredients: 1 cup water 1/2 tblsp oil dash salt 1 cup flour (oil for frying; granualted sugar for sprinkling) Bring water, oil, and salt to boil in a saucepan. Add the flour all at once, reduce heat, then stir (vigorously) with a wooden spoon until it forms a ball. Let cool at bit, then put into a pastry bag with 1/2 in. star tip. Heat 1/2 in. oil for frying. Squeeze dough into oil in 4 in strips. (Do a few at a time.) When golden on one side, turn over. Drain on paper towels, then sprinkle in sugar. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: woodside@maestro.mitre.org (Jim Woodside) Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corndog Batter Recipe Categories: Main dish Yield: 1 servings -===================== Ingredients: equal amounts of pancake mix and cornmeal enough water to desired consistency Note: When you dip your hotdogs in the batter, make sure the end is covered with batter (no hotdog showing) or the batter will "peel" off the dog in the grease. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: gjahn@llnl.gov (Gail Jahn) Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German (Or Dutch) Babies Categories: Main dish Yield: 1 servings -======================== Ingredients: 3 eggs, room temperature 1/2 cup milk 1/2 cup all-purpose flour 1/2 tsp salt 2 tblsp butter, melted 2 tblsp lemon juice confectioner's sugar Butter either one 12" ovenproof skillet, or four 6" ovenproof skillets (pie or cake pans may be substituted). Beat the eggs until thoroughly mixed. Add the milk and blend well. Sift together flour and salt, and add slowly but continuously to the egg mixture, whisking as you do so. Add the melted butter, and whisk til batter is smooth. Pour into pan or pans and bake at 450 for 15 minutes. The four small German babies will be done at this point. The one large one requires another 10 minutes of baking, with the oven reduced to 350. After removing from the oven, sprinkle with the lemon juice and dust with confectioner's sugar. Serve at once while hot. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: decaro@ohsu.EDU (Marcia DeCaro) Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Palatschinken Mit Fruechten (Pancakes With Fruit) Categories: Main dish Yield: 1 servings -========================== -(serves 2) -====================== Ingredients: Dough: 4 tblsp butter 100 g flour 1 pinch salt 1/8 l milk 4 tblsp soda water 1 egg Filling: 1/4 banana 250 g strawberries or any other fruit you like 2 tsp honey vanilla or chocolate ice cream fruits for garnish Melt butter, let cool. Stir together flour woth salt, milk and soda water. Stir egg (to combine white and yolk thoroughly). Add egg and 1 tblsp of butter to the dough. For filling: Clean and dice fruits. Steam together with honey in a small pan for about 2 minutes at medium heat. Put aside. Put 1/2 tsp butter in pan (1/2 tsp for every pancake) and bake 6 pancakes one after the other for about 2 minutes each side so that they are golden brown. Puree steamed fruit roughly. Put on pancakes and roll them together. Put 3 pancakes each on a plate and serve with ice cream and fresh strawberries. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: artc@world.std.com (Art Campbell) Source: Tasahara Bread Book Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pancakes 5 Categories: Main dish Yield: 1 servings -======== -(makes ca. 8 4" ones) Ingredients: 1 cup loosely packed flour 1 tblsp baking powder 1 egg 1/2 cup milk 1/2 cup water 1 tblsp oil (canola seems to be the healthiest) 1. Whisk flour and baking powder (I sift 'em together, but if you don't have a sifter, no problem). 2. Whisk egg, oil, milk and water together (seems to mix better if mix egg, oil and milk first, then add water). 3. Stirring liquid, slowly whisk in flour and baking powder mix. Don't over whisk, as this'll toughen the pancakes. A few lumps are okay. Slowing adding flour and baking power mix makes this step a bit easier. 4. Pour on a hot griddle (see below on determining temp.). I use about 1.5 spoonfuls of a large serving spoon and use the back of the spoon to spread out the mixture a bit so its not so thick that they don't cook through. Turn when bottom is turning dark (too bad they don't make clear pancake griddles). Using the corner of the turner, knock several holes in the pancakes. Done when bottom is turning dark. Only turn once. 5. Stack for a minute or two when done so the tops warm so butter will melt. Stack too long, and they'll get soggy. Determining correct griddle temperature: On my stove, medium high does fine. Make sure water sizzles on it and small drops evaporate in just a few seconds. The pancakes should get quite brown (actually close to black) when on the griddle for just a few minutes (2 or 3?) and the edges on the top should thicken. A few bubbles should form on the middle of the top. I cooked 'em at too low a temperature for years and a hot griddle really helps I've found; don't worry if you incinerate a few in the process of figuring out the correct setting on your stove; that's what kitchen trash cans are for. Hints for lighter, fluffier pancakes: Before mixing liquid and powder mixture, heat the liquid to room temperature (microwaves are great for this; just thought of it, but maybe hot water w/ cold milk & egg might work too). After mixing liquid and powder, let sit for 5 or 10 minutes and mix no more you'll see it rise a bit and bubbles form). The water/milk as opposed to all milk ingredients helps here too (got this from Usenet's rec.food.cooking). Note on batter thickness: The batter should, well, be not too thick or thin. I judge this by how it pours on the griddle; I find I need to spread the batter around a bit with the back of a spoon. If too thin, next time add a tablespoon or two of flour. Note that I call for somewhat packed flour above as this seems to give me the correct amount of flour for proper consistency (flour can be compacted to some degree). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: hhartkoo@arts.cc.monash.edu.au (Ms Hanneke Hartkoorn) Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pannekoeken (Dutch Pancakes) Categories: Main dish Yield: 1 servings -========================== Ingredients: 500 gr wheat flour 1 l milk 4 medium eggs 1 tsp salt 1 tblsp oil 1 tsp sugar It can be hand mixed or put in a blender. For a blender, combine all ingredients and blend. Hand method: Put flour in a bowl, make a little hole in the middle. Pour in some milk in the hole and start stirring. gradually pour in all milk, making a smooth batter. mix in the eggs, one by one, add salt, sugar and oil and mix again until the batter is smooth and not lumpy. The pancakes should be baked in a large wide frying pan (a french crepe pan is ok too) preferably in butter (or oil, if you don't like cholesterol). The butter should be very hot. Pour in some batter (about 2 or 3 tabelspoons) and bake. Turn the pancake when the upper surface is dry and bake the reverse side for approx. the same amount of time. You can use anythind you like as a filling, use your imagination. Savoury pizzatype fillings are nice and can be put on top of the pancake after it's baked. Classic fillings are bacon and syrup pancakes and apple pancakes. For the baconpancakes you have to fry the bacon first and then pour over the batter. They are served with dutch syrup, which has a thicker consistancy than american syrup. Here in Australia they sell cane molasses, and that tastes almost the same as dutch pancake syrup. Apple pancakes the same : first bake some fine chunks of apple and pour over the batter. These pancakes are great with applesyrup, but I'm not sure that't available in the States. Normal syrup or sugar and cinnamon will do as well I reckon. My favourite is a pancake with bacon and salami and syrup, but I think that's an acquired taste. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: nmegna28@ursa.calvin.edu (Nancy Megna) Source: Good Houskeepong Cookbook Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Popovers 4 Categories: Main dish Yield: 1 servings -======== Ingredients: 1 cup milk 2 eggs 1 cup flour 3/4 tsp salt 1 tblsp butter or oil Mix ingredients together, put in cupcake cups, popover pan, or pryex cups bake at 375 degrees F for for 40-45min. This recipe suggests that after 40mins, removing the popovers form the oven, cut a slit in each one to let the steam out the returning them too the oven for 10min or until tops are very firm and crisp brown. However, I prefer to have them on the softer side. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: christa@horga.ruhr.de (Christa Keil) Christa Keil, Postfach 101312, D-44543 Castrop-Rauxel, Germany Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Reibekuchen (German Potatoe Pancake) Categories: Main dish Yield: 1 servings -========================== -========= Ingredients: 1.5 kg potatoes (a sort that stays "hard" - not the one you use for mashed potatoes) 1 big onion 2 eggs 1 tsp salt a bit flour (Buchweizen (wheat flour or oat flakes) Oil Grate the potatoes over a sieve, so that the water can leave. Don't use a to fine grater, you don't want to make mashed potatoes. Squeeze the potatoes - so that more water is going out of it. Grate the onions fine on the grater and put them to the potatoes, like the other ingredients and mix them carefully. Depending on how wet the dough is, put some flour or oat flakes to it, so that you get a not to solid dough. Put oil into a pan and when it is really hot, take with a (soap) spoon abit from the dough and put it into the pan and push it to a flat cake. They have to be "golden" from both sides (you have to turm them after awhile) - the border of that pancake has to be real crisp. Eat them hot to (or on) a slice of bread (Schwarzbrot (that is dark bread)) with butter and put Ruebenkraut (sugar-root syrup) or Apfelkraut (apple syrup) on it. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: levin@world.std.com (Levin F Magruder) Source: Kathy Cooks (Kathy Hoshijo, Fireside) Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Savory Indian Pancakes Categories: Main dish Yield: 1 servings -====================== -(Makes 18 to 20 pancakes) Ingredients: 2 cups dry mung beans 3/4" cube of peeled, fresh ginger root. For every one cup of soaked beans, add: 1/2 cup water 1/2 tsp Spike or other vegetable-seasoned salt 1/2 tsp asafetida or 1 clove garlic 1/4 tsp baking soda 1/8 tsp cayenne 1/8 tsp black pepper Soak mung beans overnight to soften. The next day, mung beans must be ground, so drain the beans to prepare for grinder. Grinding can be done in a food processor or a blender. If in a food processor, do the whole batch of beans and multply the other ingredients by 4. If in a blender, do 1 cup of beans at a time with the amount of the other ingredients as listed _per_batch_. Whether in a blender or a food processsor, first drop chunk of ginger root in and allow it to get chopped up. Add soaked, drained mung beans and run machine till beans are fairly ground up (in a blender you can only do 1 cup at a time to avoid burning out the motor.) Add the next six ingredients and grind to a smooth, fluffy paste. The batter is now ready to be made into pancakes, which takes mastering a light touch on the spoon. Just remember practice makes perfect. Heat a non-stick skillet or griddle over a medium flame and pour 1/2 to 1 teaspoon of oil into the skillet or griddle. With a spoon, mix batter thoroughly (batter must be mixed before each pancake is poured because it separates very quickly) and scoop out 1/3 to 1/2 cup of batter. Pour batter into the middle of the skillet and place the rounded bottom of a broad spoon very lightly in the center of the batter. Then use a slow, gentle and continuous spiral motion to spread the batter outward with the back of the soup spoon untill the pancake is about 7" to 8" in diameter. If batter is sticking to the spoon and making holes in the pancake as you spread, you are either pressing too hard or you didn't begin pressing soon enough and the batter was semi-cooked before you attempted to spread it. Just try to spread with the spoon immediately and lighten the touch. Cover and cook for 2 minutes, or till the pancake turns a reddish-brown color. Remove cover and drizzle a tiny bit of oil over the pancake. Flip to cook on other side and cook uncovered till reddish spots begin appearing on the second side. Continue cooking all the batter in the same way. Thesse are delicious served plain with side dishes of vetables, chutneys and yogurt; or you may want to stuff the pancake by placing filling inside and folding it over to form a turnover shape. This recipe makes 18 to 20 pancakes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: steve@stimpy.hsc.ucalgary.ca (Steve) Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Schmarrn Categories: Main dish Yield: 1 servings -======== Ingredients: 3 large eggs 1/4 cup milk (actually, a 1/3 cup might be better) 1/4 cup flour salt & pepper to taste. Maple Syrup to drown Wisk (with wire wisk) all ingredience (starting with eggs) together until very smooth (no lumps). The mixture should have the consistency of heavy cream. Add about a table spoon each of butter/oil to a largish fry pan and let melt/heat up. About medium/high. If you don't have a large fry pan you may have to make two batches. By large, I mean about 10-12 inches across. Here is where it gets hard to describe... Pour mixture in all at once. As the sides start to set, push the set parts into the center so that more of the liquid pours into the "canal" and has a chance to set also. Cut/Push "openings" into the batter to expose pan surface and swish the liguid into that so it can set. etc.... When most of it has set and there is only a very little liquid left (it should still be a "whole" piece the size of the pan at this point) I cut it into four and flip each section over. I then wait a few seconds and then start cutting up everything so that it resembles scrambled eggs. The goal is to have small, thick (1/4 inch?), bite sized pieces when you're done. (The best tool for this is a stiff spatula/egg flipper :-) After its cut up, stir and cook it for a while. Don't be afraid of over cooking it. I never have so far. You want it "browned" somewhat. I eat it with maple surrup poured over top but have had it with jam mixed in. Anything sweet would do, I imagine. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: Laura Ann Wallace <WALLLAU@karl.acc.iit.edu> Source: Lucy Garza (p.62) Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Avocado Mousse Melba Categories: Main dish Yield: 1 servings -==================== Ingredients: 2 avocados, seeded, peeled and mashed 1 can sweetened condensed milk 1/2 cup lemon juice 2 cups heavy cream Raspberry Sauce Blend avocados, milk and lemon juice in blender until smooth. Whip 1 cup heavy cream; fold avocado mixture into whipped cream. Spoon mixture into 4 cup serving dish; refrigerate 3 to 5 hours. Prepare Raspberry Sauce. Just before serving, whip remaining 1 cup heavy cream. Spoon 1/2 cup whipped cream on each plate. Spread into 5-inch circle with back of spoon. Drizzle a thin line of Raspberry Sauce in a circle near the center. Drizzle another thin line of Raspberry Sauce in circle 1 inch from outside edge of cream. Using a knife, draw through whipped cream and Raspberry Sauce beginning at center and going to outside edge. Spoon avocado mousse on side of whipped cream; serve with Raspberry Sauce. Raspberry Sauce: 1 pkg (10 ounces) frozen raspberries 1/2 cup currant jelly 1 tblsp water 1 1/2 tsp cornstarch Thaw raspberries; heat with jelly to boiling. Combine water and cornstarch; stir into raspberry mixture. Heat to boiling; continue to boil and stir 1 minute. Cool sauce. Press through sieve to remove seeds before serving, if desired. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Rum Mousse 2 Categories: Main dish Yield: 1 servings -==================== Ingredients: 1 pkt chocolate chips 3 tblsp water 1 tblsp rum or brandy 5 eggs Melt chocolate chips in water over over a low heat. When melted, remove from heat and stir in rum. Separate eggs and beat chocolate mixture into yolks. Beat whites separately and fold in. Pour into 4oz custard cups or pots and chill in refrigerator for at least 4 hours before serving. Keeps for a week. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: arielle@taronga.com (Stephanie da Silva) Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Incredibly Simple Chocolate Mousse 1 Categories: Main dish Yield: 1 servings -========================== -======= Ingredients: 6 oz. semisweet chocolate chips 1/4 cup boiling water 1 egg 1/2 cup heavy cream 1/2 tsp vanilla extract (or liqueur like Kahlua, etc.) Add chocolate chips and boiling water to blender; whir at high speed for 15 seconds. Add rest of ingredients; blend until well mixes. Pour into glasses; chill in refrigerator until firm. Serves 2-4, but it's almost too much for two because it is VERY rich. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: mrum@pyrolab.Berkeley.EDU (Marc Rumminger) Source: "Cocolat: Extraordinary Chocolate Desserts", by Alice Medrich, ISBN 0-446-51419-5. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mocha Mousse 3 Categories: Main dish Yield: 1 servings -============ -(Makes about 4 cups) Ingredients: 9 oz. (250 g.) very high quality milk chocolate. 4-5 tsp (110 mL) powdered instant coffee (not freeze dried), dissolved in 1/4 cup plus 1 tblsp water (71 mL). ***** 1 1/2 cup (340 mL) heavy cream 1.) Place chocolate and coffee in a medium-size heatproof bowl. Bring 1 in. (2.54 cm) of water to simmer in a wide skillet. Turn off the heat and wait 30 seconds. Set bowl of chocolate in pan of water. Stir chocolate mixture until melted and smooth. Or, melt in a microwave on LOW (30%) for about 2.5 minutes. Remove chocolate from heat and let cool until a small dab on your upper lip feels slightly cool, about 85 F (~30 C). 2.) Whip cream until soft peaks formnot too stiff. Fold carefully into choc. mixture. The mousse should seem very soft. Scrape immediately into mold, glasses, or onto dessert that it will enhance. The mousse sets quickly and should not be manipulated too much. Cover and refrigerate for up to 2 days or freeze for up to 2 months. * A Note About Coffee: This is from the Cocolat book. I trust Alice, you should too. "Normally, to use it properly as a flavoring, we require maximum taste with minimum liquid. Rather than use coffee extract or flavoring from a bottle, I use one of the premium brands of instant coffee or espresso powder (but NOT freeze dried crystals). Two brands that I like are Medaglio d'Oro and Cafe Salvador. "If (like me) you are too much of a coffee snob to ever dream of actually drinking instant coffee, you are probably thinking of using strong brewed coffee or real espresso. I recommend against this. [It] will deliver too much liquid and not enough flavor. So, relax this time and open the jar." %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: arielle@taronga.com (Stephanie da Silva) Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raspberry-Tangerine Mousse Categories: Main dish Yield: 1 servings -========================== Ingredients: 2 tblsp unflavored gelatin 4 tblsp cold water juice and grated zest of 1 large tangerine 2 pints raspberries (or 20 oz frozen) 2 egg yolks 4 tblsp tangerine liqueur (If you can't find this, Grand Marnier or Cointreau will do, but use only 2 tsp of them.) 1/2 cup granulated sugar 2 cups whipping cream Dissolve gelatin in water. It will form a rubbery chunk. Add juice, zest and berries (save a few berries for garnish) and heat gently. It should boil, but just barely. Stir the whole time. Cook until the rubbery gelatin chunk is dissolved. This will mangle most of the berries; that's ok. This stuff should be a chunky goop at this point. Let it cool. Beat egg yolks and sugar together. They should be a pale yellow. Add liqueur and mix thoroughly. Heat over a double boiler until it thickens slightly (stirring constantly.) It shouldn't take very long; the color will change slightly. If it's hot all the way through, that's good enough. Let it cool. Mix egg yolk goop and berry goop thoroughly. Whip cream to soft peaks and fold into the mixture. Chill and serve. I like to put it into individual dessert glasses before chilling. Add some berries or other fruit as a garnish. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Chicken Coconut Soup 2 Categories: Main dish Yield: 1 servings -========================= Ingredients: 3-4 cans coconut milk (make sure it's the unsweetened kind) 3 tblsp chopped scallions 1-3 tsp lemon grass cilantro (preferably fresh. I sometimes leave this out. Niels says that's defeating the whole point, but I think it still comes out great) tofu cubed into smallish pieces. chicken also cubed to bite size. mushrooms 1 carrot grated juice from loads of limes (8? i can never put in enough) serrano chillies (or any other hot chili pepper, again preferably fresh, but powdered will do) 1 tsp galanga powder Heat the coconut milk in a pot. Add everything else. As the lemon grass is inedible, put it in a tea ball and immerse the ball in the soup so you can retrieve it later. Cook until the chicken is done and the soup is hot (30 minutes?). Taste to see if it needs more limes (it always does) or more hot peppers (it's better to start mild and build up to the desired level of spicyness). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: arielle@taronga.com (Stephanie da Silva) Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Chicken Salad 2 Categories: Main dish Yield: 1 servings -================== Ingredients: 3 cups vegetable oil, for frying 20 won ton skins, cut into 1/4 inch strips 8 cups shredded mixed salad greens 4 cups bite-size pieces of barbecued or roast chicken (from a 3 lb bird) 1 cup bean sprouts 1 large yellow bell pepper, cut into thin julienne 1/2 European seedless cucumber (about 8 oz), cut into thin julienne 6 tblsp fresh lime juice 1/4 cup fish sauce (nuoc mam) 1/4 cup (packed) light brown sugar 4 serrano chiles, seeded and minced 1/2 tsp freshly grated nutmeg 1 tblsp finely minced fresh lemon grass (optional) 1 tblsp finely minced fresh ginger 1/4 cup minced fresh mint 3 tblsp minced fresh basil 1/4 cup dry-roasted unsalted peanuts, coarsely chopped In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper towels; drain well. In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber. In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: clay@panix.com (Clay Irving) Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Chicken With Fresh Basil 1 Categories: Main dish Yield: 1 servings -========================== -(Serves 4) -== Ingredients: 3 Tblsp Vegetable Oil 1 lb Chicken breast -- boned 2 Tblsp Garlic -- coarsely chopped 3 Tblsp Nuoc Nam (fish sauce) 3/4 Cup Basil -- thinly sliced 2 Tblsp Sugar 2 Serrano chilies 2 Tblsp Water Skin chicken and cut into 1.25 X 1 in strips. Remove stems from chilies and cut lengthwise into thin strips (discard the seeds). Heat oil in wok or large skillet over high heat. Add garlic and stir until golden brown, about 10 seconds. Add 0.5 cup of basil and the chilies and stir-fry just u ntil basil wilts, about 1 minute. Add chicken and stir-fry about 3 minutes. Add nuoc mam, water and sugar and stir-fry until sauce bubbles and thickens slightly, about 2 minutes. Add remaining 0.25 cup of basil and stir-fry until just wilted, about 5 seconds. Serve immediately with steamed rice... %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: stigle@cs.unca.edu (Sue Stigleman) Source: The Southeast Asia Cookbook, by Ruth Law Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Noodles (4) Categories: Main dish Yield: 1 servings -============ Ingredients: 3 cups chopped cabbage 1 medium onion, chopped 1.5 t oil 9 oz pasta shapes (shells, bow-ties, etc) 1/4 cup crunchy peanut butter 1 T fresh lime juice 1.5 t brown sugar 1.5 t soy sauce 1.5 t worcestershire sauce (Vegetarian or regular worcestershire sauce, as you prefer.) 1/4 t crushed red pepper 1/2 t curry powder 1/8 t ground cloves 1 clove garlic, minced or mashed 7 oz coconut "milk" 1 T chopped fresh cilantro 1 t chopped fresh basil Saute cabbage and onion in oil til just softened. Set aside in large bowl. Cook pasta till al dente. While pasta cooks, mix next 9 ingredients in a sauce pan. Heat gently, adding coconut milk gradually. Do not boil. Mix cooked pasta with sauce and veggies. Mix in cilantro and basil. Serve immediately. 4-6 main dish servings. This is a heavy dish; serve with a steamed veggie, and/or a light green salad. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: mike_johnston.trwgbr@qmail4.nba.trw.com (Michael L. Johnston) Source: Thai Home-Cooking Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant With Tofu (1) Categories: Main dish Yield: 1 servings -================== Ingredients: 3/4 lb Japanese eggplant (about 3 cups sliced) 1/4 lb tofu 6 T oil 2-3 cloves garlic, crushed 1-5 red chili peppers, seeded and chopped 10-15 sweet basil leaves 1-3 T yellow bean sauce (yellow bean sauce from Thailand is saltier than sauce from Hong Kong or China, so season to taste) Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu into 1/2-inch cubes. Heat oil in skillet; add garlic and stir-fry until light brown (don't burn!). Add eggplant and tofu and cook for 5 to 7 minutes. Add remaining ingredients; mix gently. Serve immediately, since eggplant and basil turn dark if dish sits after cooking. Makes 3 to 4 servings. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: arielle@taronga.com (Stephanie da Silva) Source: Keo's Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986 Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Bean Curry Categories: Main dish Yield: 1 servings -================ -Jungle Curry) -(aka Country Curry or Ingredients: 1 lb fresh green beans [if necessary, you may substitute whole frozen ones] 2 T Thai Curry Paste (I like to use the "Key" brand packets of either "Country Curry" or "Red Curry"; but they are all flavorful. Mae Ploy and Tommy Tang are other good brands. 2 T vegetable oil Bamboo shoots (optional; I like to use a large can of bamboo tips because they are tender and I can cut them into 1/4 inch thick round slices. You can also use a couple of the small cans of sliced bamboo shoots, but they will not absorb the flavor as well. I think carrots cut into coins would also be good, if you like those. I tried potatoes once, but they just disintegrated.) 6 c chicken broth Clean and pick green bean tips. In a dutch oven (or equivalent size vessel), heat oil. Add curry paste and "fry" until fragrant, about 1 minute. Add broth, green beans, bamboo shoots (or other vegetable). Bring to a rapid boil and cook like that for about 15-20 minutes (watching that liquid doesn't reduce too much; add water as necessary). Reduce heat to a hard simmer and continue cooking until green beans are VERY done and have absorbed the flavor of the curry broth. Serve in bowls over rice. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: sehender@reed.edu (Sarah Henderson) Source: Madhur Jaffrey's _Far Eastern Cookery_ Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pad Thai (6) Categories: Main dish Yield: 1 servings -======== Ingredients: 1/2 C vegetable oil 6 cloves garlic, finely chopped 1 C small cooked shrimp 1 T sugar 3 T fish sauce 1 1/2 T ketchup 2 eggs, beaten 3/4 lb rice vermicelli, soaked in hot water for 15 mins. and drained 1 C bean sprouts Garnish: 1 T dried shrimp powder 2 T peanuts, coarsely ground 1/2 t dried red chili flakes 2 green onions, finely chopped 2 T coriander leaves, chopped 2 limes, sliced into rings Heat oil in a wok and fry garlic until golden. Quickly add the shrimp and stir fry until heated through. Add the sugar, fish sauce and ketchup and stir until sugar dissolves. Add the beaten eggs, letting them set slightly, then stir to scramble. Add the noodles and toss and stir for about 2 mins. Reserving about 4 Tbls. of bean sprouts, add the remainder to the wok. Stir over heat until the bean sprouts are barely cooked. Turn the Pad Thai onto a platter, placing the reserved, raw bean sprouts on one side. Presentation: - Sprinkle the noodles with the garnish ingredients in the following order: shrimp powder, peanuts, chili flakes, green onions, coriander leaves. Ring the platter with the lime slices and serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: jjfink@skcla.monsanto.com (Joel Finkle) Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pad Thai (13) Categories: Main dish Yield: 1 servings -============ Ingredients: 1 pkg (16-ounce) chantaboon rice sticks, medium thread <I think the spelling of "chantaboon" can also be found as "jantaboon" or something like that.> 1 tblsp vegetable oil 6 eggs beaten 1/4 cup vegetable oil 8 garlic gloves 1 lb pork, beef or chicken, sliced thin, bite sized, or shrimp, shelled and deveined. <I used tofu when I made this. If you do the the same, press the tofu between three sheets of towel paper on the top and the bottom. Put a plate on top and a two pound weight on top of the plate. Wait 20 minutes> 1/4 cup white vinegar 1/4 cup sugar 1 cup sliced salted radish (chai Po) <These are packaged in a plastic see through flat container and slightly orange in color> 1/4 cup fish sauce (nam pla) 1 cup coarse ground roasted peanuts 2 tblsp chile powder or paprika <I used paprika> 2 cups bean sprouts <These I served on the side cold> 1 cup sliced green onion 1 cup sliced cilantro 1 lime Soak rice sticks in lukewarm water for 1 hour, drain and set aside. Set wok over high heat, for 1 minute. Heat wok with 1 tablespoon of oil until sizzling hot and coat sides of wok evenly. Add eggs and fry, until eggs set, turn over and fry, until light brown on both sides. Remove from wok and slice thin, bite size. Set aside. Heat 1/4 cup of oil in wok until sizzling hot. Add garlic and cook until fragrant. add meat, stir and cook, until meat or tofu is done, about 1 to 2 minutes. Add rice sticks and vinegar, cook until rice sticks soften. Add eggs, and the next 5 ingredients, stir to blend. Remove to serving plate. Serve bean sprouts cold on the side. Garnish with green onion and cilantro. Serve with slices of fresh lime. Squeeze lime on pad thai. Serves 10 as a side dish. Serves 6 as an only dish. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: jkandell@ccit.arizona.edu (Jonathan Kandell) Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Paht Thai (15) Categories: Main dish Yield: 1 servings -========= Paht Thai is a noodle dish almost everyone seems to like. A tangle of slender rice noodles is sauteed with garlic, shallots, and an orchestra of sweet, sour, and salty ingredients that play a piquant symphony of Thai flavors. A handful of fresh bean sprouts provides a cooling contrast to the hot, seasoned noodles, and circles of lime invite you to bring sourness to center stage as you begin to eat. Traditional ingredients are salty dried shrimp; crispy pieces of fried, pressed bean curd; sweet-sour nuggets of pickled white radish; chopped peanuts; flat, green garlic chives; and a balanced chorus -- sweet, sour, salty, hot -- of palm sugar, tamarind, vinegar, lime, brown bean sauce, and crushed dried red chilies. Thai cooks blithely tinker with the classic formula to create signature versions, and you can, too. Siriluk Williams, owner of Sukothai Restaurant in Ft. Lauderdale, Florida, gave me her recipe for home-style paht Thai. I love its accessible ingredients, simple steps, and delicious results. Ingredients: 1/4 lb dried rice stick noodles 2 tblsp vegetable oil 1 tblsp coarsely chopped garlic 8 shrimps, peeled and deveined 1 egg, lightly beaten 1 tblsp fish sauce 2 tsp sugar 2 tblsp coarsely chopped, dry-roasted peanuts 1 cup bean sprouts 4 slender green onions, sliced in 1 inch lengths 1 lime, quartered lengthwise Soak rice noodles in warm water to cover for 15 to 20 minutes. Meanwhile, prepare all the remaining ingredients and place them next to the stove, along with a small serving platter. When the noodles are very limp and white, drain and measure out 2 1/2 cups. Set these by the stove as well. Heat a wok or large, deep skillet over medium-high heat. Add 1 tablespoon of the oil and swirl to coat the surface. When the oil is very hot, drop a piece of the garlic into the pan. If it sizzles immediately, the oil is ready. Add the garlic and toss until golden, about 30 seconds. Add the shrimp and toss until they turn pink and are opaque, no more than 1 minute. Remove from the pan and set aside. Add the egg to the pan and tilt the pan to spread it into a thin sheet. As soon as it begins to set and is opaque, scramble it to break it into small lumps. Remove from the pan and set aside with the shrimp. Add the remaining 1 tablespoon oil, heat for 30 seconds, and add the softened noodles. Using a spatula, spread and pull the noodles into a thin layer covering the surface of the pan. Then scrape them into a clump again and gently turn them over. Hook loops of noodles with the edge of the spatula and pull them up the sides, spreading them out into a layer again. Repeat this process several times as the stiff, white noodles soften and curl into ivory ringlets. Add the fish sauce and turn the noodles so they are evenly seasoned. Add the sugar and peanuts, turning the noodles a few more times. Reserving a small handful for garnish, add the bean sprouts, along with the green onions and shrimp-egg mixture. Cook for 1 minute, turning often. Transfer the noodles to the serving platter and squeeze the juice of 2 lime wedges over the top. Garnish with remaining bean sprouts and lime wedges and serve at once. Serves 1 as a main course, 2 as an appetizer. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: twain@carson.u.washington.edu (Barbara Hlavin) Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Sauce (1) Categories: Main dish Yield: 1 servings -============ Ingredients: vegetable oil for deep-frying 100 g (4 oz) whole shelled peanuts 1 slice terasi* 2 shallots, peeled and chopped 1 garlic clove, peeled and chopped salt 1/2 tsp chilli powder or sambal ulek* 1/2 tsp brown sugar 400 ml (14 fl oz) water 25 g (1 oz) creamed coconut* (optional) 1 tblsp lemon juice Method: To make the sauce: Heat the oil in a wok or deep frying pan (deep-fat fryer) and fry the peanuts for 5 to 6 minutes. Drain thoroughly on kitchen paper towels. Allow to cool, then work to a fine powder in an electric grinder, or with a pestle and mortar. Put the terasi, shallots and garlic, if using, in a cobek or mortar. Pound to a very smooth paste, then add a little salt. Heat 1 tablespoon vegetable oil in a pan, add the paste and fry for 1 minute, stirring constantly. Add the chili powder or sambal ulek, sugar and water, bring to the boil, then add the ground peanuts. Stir well, then simmer until thick, stirring occasionally. Add the creamed coconut (santen) if using, and stir until dissolved. Keep hot. Note: This really isn't as time-consuming as it sounds, providing you use roasted peanuts (avoiding the deep-frying step), and get your terasi, sambal ulek and coconut milk from the nearest Asian market. I must have had a lot of time on my hands the first time I made this, as I decided to eschew the grinder and use a mortar and pestle. This is from _The Encyclopedia of Asian Cooking_, general ed. Jeni Wright, published in the USA 1984 by Exeter Books. *terasi [Malaysia] Also known as balachan/blacan (Malaysia), kapi (Thailand) and ngapi (Burma). A kind of pungent shrimp paste, used in very small quantities. Depending on the recipe in which it is used, it can be crushed with spices to make a paste which is then sauteed in oil. Alternatively, it may be grilled (broiled) or fried first, then added to other ingredients. *sambal ulek [Indonesia] Used as an accompaniment and in cooking. Made by crushing fresh red chillis with a little salt: Remove the seeds from the chillis, chop finely, then crush with salt using a pestle and mortar. Three chillis will make about 1 tablespoon sambal ulek. also available redy-prepared in small jars from Oriental stores and some delicatessens. *santen [Malaysia] see coconut milk. Coconut milk [India/Malaysia/Thailand/Vietnam] Known as narial ka dooth in India, santen in Indonesia and Malaysia. Best made from fresh coconuts: Grate the flesh of 1 coconut into a bowl, pour on 600 ml/1 pint/2-1/2 cups boiling water, then leave to stand for about 30 minutes. Squeeze the flesh, then strain before using. This quantitiy will make a thick coconut milk, add more or less water as required. Desiccated (shredded) coconut can be used instead of fresh coconut: Use 350g/12 oz./4 cups to 600 ml/1 pint/2-1/2 cups boiling water. Use freshly made coconut milk within 24 hours. Canned coconut milk is also available. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: riacmt@ubvms (Carol Miller-Tutzauer) Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Turkey Categories: Main dish Yield: 1 servings -============== On a large Webers (round, covered, charcoal grill): Picking the turkey: Get a flat one otherwise the top of the turkey sticks to the underside of the cover. This is only a problem with the 14+ lb. size turkeys. Make sure it is not selfbasting. Fresh is best. Get the charcoal to the greying over stage, shift half the coals to one side, the other half to the other side, put a foal drip pan down the center (you can use drippings in this pan for the gravy, but a lot will burn away). Do NOT stuff the turkey other than a few onions or garlics. (I forget why, but it is important not to do so). Slather the turkey up with vegetable oil and season (salt/pepper). Loosely truss up the legs. Put on a poultry rack. Put the turkey in the rack in the center of the grill over the drip pan. Cover the grill. Add 23 coals per side every half hour. Cook 1113 minutes per pound (eg. 132156 minutes for a 12 pound turkey). You can add wood chips for smoked flavor if desired to the coals just before you put the turkey in. Add more as time goes on. The turkey meat comes out absolutely moist as moist can be, even the white meat. You may want to foil protect the wings if they start to look a little *too* golden brown towards the end of the cooking. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mole De Guajolote Categories: Main dish Yield: 1 servings -================= -(Turkey in Mole Sauce) Ingredients: 4 chilies anchos 4 chilies mulatos 4 chilies pasillas 1 onion, roasted 2 Tbs sesame seeds 2 Tbs shelled peanuts 1 square (one ounce) cooking chocolate 2 inch stick cinnamon 5 peppercorns 2 cloves 1/2 tsp aniseed 1 tsp salt 1/2 tortilla, fried 4 Tbs fat 3 pounds turkey, fresh or frozen parts (could use chicken) To make mole sauce soak chiles, remove veins, and grind onions with chilies. Heat together sesame, peanuts, chocolate, spices, salt and fried tortilla. Grind together. Fry all the ingred. in hot fat about three minutes. Add half cup of water and continue to cook over low heat until the sauce is thick and well blended. (preparation of this dish has been simplified during recent years by the advent of some excellent canned and powdered mole sauces that are sold in most Mexican food stores.) Cut turkey into serving pieces and stew gently in enough water to cover till tender. Drain, cover with mole sauce and simmer, covered, seven or eigh minutes. If the sauce is too thick, add a little turkey broth. 6 servings. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey Pasta Salad Categories: Main dish Yield: 1 servings -================== Ingredients: 1 cooked turkey breast cubed 1 lb uncooked pasta I put in enough mayo to make it all hold together, and the following: 1 Shallot 1 handful of fresh Cilantro salt pepper dill sage garlic powder onion powder Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Butter Creams Categories: Main dish Yield: 1 servings -======================= -(Yield: 30 creams) Ingredients: 3oz. pkg. (90g pkg) cream cheese (softened) 2 tblsp (30 mL) skim milk 1 1/2 tsp (7 mL) white vanilla extract 1 cup (250 mL) powdered sugar replacement 1 recipe Semisweet Dipping Chocolate Beat cream cheese, milk and vanilla until fluffy; stir in powdered sugar replacement. Form into 30 balls and dip each one in chocolate. Exchange 1 cream: 1/4 lowfat milk Calories 1 cream: 31 Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cookie Brittle Categories: Main dish Yield: 1 servings -============== -(Yield: 60 pieces) Ingredients: 1/2 cup (125 mL) margarine 2 tsp (10 mL) vanilla 1 tsp (5 mL) salt 3 tblsp (45 mL) granulated sugar replacement 2 cups (500 mL) flour (sifted) 1 cup (250 mL) semisweet chocolate chips 1/2 cup (125 mL) walnuts (chopped fine) Combine margarine, vanilla, salt and sugar replacement in mixing bowl or food processor; beat until smooth. Stir in flour, chocolate chips and walnuts. Press into ungreased 15 x 10in. (39 x 25cm) pan. Bake at 375 degrees F (190 C) for 25 minutes. Remove from oven, score into 2 x 1in. (5 x 2.5cm) pieces and cool completely. Break into candy pieces. Exchange 1 piece: 1/2 fat 1/3 bread Calories 1 piece: 48 Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cotton Candy Cookies Categories: Main dish Yield: 1 servings -==================== -(Yield: 36 cookies) Ingredients: 3 egg whites (beaten stiff) 2 tblsp (30 mL) granulated sugar replacement or granulated fructose 2 tsp (10 mL) orange oil (or your favorite oil) 1 tsp (5 mL) orange rind (grated) Beat sugar replacement, orange oil and rind into the stiff egg whites. Drop onto lightly greased cookie sheets. Bake at 325 degrees F (165 C) for 8 to 10 minutes. Remove from pan immediately. Exchange 6 cookies with sugar replacement: Negligible Calories 6 cookies with sugar replacement: 10 Exchange 6 cookies with fructose: 1/5 fruit Calories: 6 cookies with fructose: 22 Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Double Fudge Balls Categories: Main dish Yield: 1 servings -================== -(Yield: 60 balls) Ingredients: 1/3 cup (90 mL) margarine (soft) 3 tblsp (45 mL) evaporated skimmed milk dash salt 1 tsp (5 mL) vanilla extract 1/4 cup (60 mL) cocoa 1 cup (250 mL) Powdered Sugar Replacement 1 recipe Semisweet Dipping Chocolate Cream together margarine, milk, salt and vanilla until fluffy. Stir in cocoa and sugar replacement. Knead or work with hands until dough is smooth, and form dough into 60 small balls. Dip balls in chocolate, cool completely; dip again and cool. Exchange 1 ball: 1/3 bread 1/2 fat Calories 1 ball: 50 Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Candy Bars Categories: Main dish Yield: 1 servings -================ -(Yield: 24 bars) Ingredients: 1 env. unflavored gelatin 1/4 cup (60 mL) water 1 cup (250 mL) dried apricots 1 cup (250 mL) raisins 1 cup (250 mL) pecans 1 tblsp (15 mL) flour 2 tblsp (30 mL) orange peel (grated) 1 tsp (5 mL) rum extract Sprinkle gelatin over water; allow to soften for 5 minutes. Heat and stir until gelatin is completely dissolved. Combine apricots, raisins, pecans, flour and orange peel in blender or food processor, working until finely chopped. Add to gelatin mixture. Add rum extract and stir to completely blend. Line 8in. (20 cm) square pan with plastic wrap or waxed paper. Spread fruit mixture evenly into pan, and set aside to cool completely until candy is firm. Turn out onto cutting board, cut into 24 bars and wrap individually. Exchange 1 bar: 1 fruit 1/2 fat Calories 1 bar: 68 Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mintchip Ice Cream Categories: Main dish Yield: 1 servings -=================== -(Yield: 6 servings) Ingredients: 1 1/2 tsp (7 mL) unflavored gelatin 2 tblsp (30 mL) boiling water 2 tsp (10 mL) green peppermint flavoring 1/4 tsp (1 mL) salt 1 env. (1 env.) local whipped topping mix 1/2 cup (125 mL) cold water 1 tsp (5 mL) vanilla extract 1/4 cup (60 mL) small semisweet chocolate chips Sprinkle gelatin over boiling water, stirring to dissolve. add peppermint flavoring and salt; stir well. Let mixture cool. Combine topping mix, cold water and vanilla in bowl, and whip mixture until stiff. Fold in peppermint mixture and chocolate chips. POur into freezer tray and freeze until firm. Exchange 1 serving: 1/2 fruit 2 fat Calories 1 serving: 78 Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Outofbounds Candy Bars Categories: Main dish Yield: 1 servings -======================== -Yield: 8 bars Ingredients: 1 1/4 cup (310 mL) unsweetened coconut 1/2 cup (125 mL) milk 2 tsp (10 mL) unflavored gelatin 1 tsp (5 mL) cornstarch 1 tsp (5 mL) vanilla extract 1 recipe Semisweet Dipping Chocolate Combine 1/4 cup (60 mL) of the coconut, the milk, the gelatin and cornstarch in blender; blend until smooth. Pour into small saucepan, cook and stir over medium heat until slightly thickened. Remove from heat and stir in vanilla and remaining coconut. Form into 8 bars, allow to firm and cool completely and dip in chocolate. Exchange 1 bar: 2/3 fullfat milk 1 fat Calories 1 bar: 133 Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Powdered Sugar Replacement Categories: Main dish Yield: 1 servings -========================== -(Yield: 4 cup (1000 mL)) Ingredients: 2 cups (500 mL) nonfat dry milk powder 2 cups (500 mL) cornstarch 1 cup (250 mL) granulated sugar replacement Combine all ingredients in food processor or blender. Whip until well blended and powdered. Exchange: 1/4 cup (60 mL): 1 bread 1/2 nonfat milk or 1/2 bread Calories 1/4 cup (60 mL): 81 Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pure Jellies Or Toppings Categories: Main dish Yield: 1 servings -======================== -(Yield: 2/3 cup (189 mL)) Ingredients: 1 cup (250 mL) fruit juice (unsweetened) 1 tblsp (15 mL) granulated sugar replacement 1 tblsp (15 mL) local pectin Combine ingredients in saucepan and bring to a boil. Boil for 2 minutes, remove from heat, and let cool slightly. Pour mixture into serving dish or jelly jar; chill. Microwave: Follow directions, using large bowl. Cook on High. Apple Juice: Exchange 1 tblsp (15 mL): 1/3 fruit Calories 1 tblsp (15 mL): 10 Cranberry Juice (unsweetened): Exchange: Negligible Calories: Negligible Grapefruit Juice: Exchange 1 tblsp (15 mL): 1/3 fruit Calories: 1 tblsp (15 mL): 8 Grape Juice: Exchange 1 tblsp (15 mL): 1/3 fruit Calories: 1 tblsp (15 mL): 9 Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Semisweet Dipping Chocolate Categories: Main dish Yield: 1 servings -========================== -(Yield: 1 cup (250 mL)) Ingredients: 1 cup (250 mL) nonfat dry milk powder 1/3 cup (90 mL) cocoa 2 tblsp (30 mL) paraffin wax 1/2 cup (125 mL) water 1 tblsp (15 mL) liquid shortening 1 tblsp (15 mL) liquid sugar replacement Combine milk powder, cocoa and wax in food processor or blender; blend to soft powder. Pour into top of double boiler and add water, stirring to blend. Add liquid shortening. Place over hot (not boiling) water, and cook and stir until wax pieces are completely dissolved and mixture is thick, smooth and creamy. Remove from heat. Stir in sugar replacement and let cool slightly. Dip candies according to recipe. Shake off excess chocolate. Place on very lightly greased waxed paper and allow to cool completely. (If candies do not remove easily, slightly warm the waxed paper over electric burner or with clothes iron.) Store in a cool place. Exchange full recipe: 3 lowfat milk Calories full recipe: 427 Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crispfried Tofu And Greens Categories: Main dish Yield: 1 servings -========================== Ingredients: 2 cakes of tofu, frozen overnight and thawed 1/2 cup water or vegetable stock 1 tsp cornstarch 1/2 cup cornmeal or cornstarch Marinade: 1/3 cup soy sauce 1/4 cup rice vinegar 1 tblsp finely grated gingerroot 2 cloves garlic, minced or pressed dash cayenne Sauce: 3 tblsp soy sauce 1/4 cup dry sherry 2 tsp rice vinegar 2 tsp honey or brown sugar Vegetables: 3 tblsp oil 3 cloves garlic, minced or pressed 1 cup thinly sliced onion 6 cup mix of coarsely chopped pak choi, chard, kale, nappa cabbage or 9 cup chopped spinach Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu crosswise into 1/2inch thick slices, then diagonally, to make 4 triangles.* Combine marinade ingredients and mix well. Arrange tofu triangles in one layer in a dish and cover with marinade. Allow to sit for at least 10 minutes to absorb the flavors. Prepare sauce mix by combining all ingredients in a small bowl. In a separate bowl mix the water or stock and the 1 tsp. cornstarch. Dredge marinated tofu pieces in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 34 minutes on each side. Drain and keep warm in 200F oven. Add leftover marinade to sauce mix. Heat 3 tblsp oil in a wok. Stirfry garlic and onion until onion is tender. Add greens and continue stirfrying until just wilted but not mushy. Add sauce mix and cornstarch mix and stirfry just until sauce is thickened. Add reserved fried tofu. Serve with rice. * I cut the tofu into many more smaller triangles. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cuban Tofu Salad Categories: Main dish Yield: 1 servings -================ Ingredients: 1 lb firm tofu 1/3 cup nutritional yeast with salt, pepper, and paprika added to taste oil 1 lb new potatoes 1 goodsized sweet potato or yam (68 inches long) 1 mild tasting apple (Golden Delicious is good), sliced or chopped 4 eggs, hard cooked, sliced 1/2 cup green peas, cooked until still slightly firm 1/2 red onion, finely chopped 1 can asparagus tips mayonnaise (about 3/4 c.) about 2 tblsp dill weed vinegar, mustard, or "Durkee's special sauce" 1. Cut tofu into 1" squares, 1/2" thick. Coat with nutritional yeast. Fry in oil over medium heat until golden brown and slightly chewy. Drain on paper towels. 2. Cut potatoes and sweet potatoes into 1" cubes. Boil until tender. Drain. 3. Mix together tofu, potatoes, apple, 3 of the eggs, peas, and onion. Add enough mayonnaise to make it creamy or to taste. Add dill weed, fresh if possible. Add enough vinegar, prepared mustard, or Durkee's Sauce (basically a mustardvinegar sauce) to give it a tang. 4. Garnish with additional egg and asparagus spears. Sprinkle with paprika for beauty. Variations and substitutions: Broil the tofu to reduce fat. It won't have a nicy chewy texture, though. Substitute chicken for the tofu (as in the original recipe). Substitute plain, nonfat yogurt for some of the mayonnaise to reduce fat content. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ma Pa Dofu Categories: Main dish Yield: 1 servings -========== -(Serves 3) Ingredients: 2 tblsp oil 1 tsp grated gingerroot 1 tsp crushed or minced garlic 2 small red chilies, minced 5 mushrooms, thinly sliced 3 green onions, whites thinly sliced and greens cut into 2" lengths 16 oz tofu, pressed and cut into 1/2" cubes; or 12 oz firm tofu 2 tblsp red miso creamed with 1/2 cup water 1 tblsp shoyu 1 tblsp honey 1 tblsp cashew or sesame butter 1/2 tsp vinegar 1 tsp arrowroot or cornstarch, dissolved in 2 tblsp water Heat the oil in a wok or skillet. Add gingerroot, garlic, and red chilies, and saute for 2 or 3 minutes. Add mushrooms and onion whites, and saute for 2 or 3 minutes more. Add onion greens and tofu cubes and saute for 1 minute. Combine miso, shoyu, honey, cashew butter, and vinegar; mix well. Stir into tofumushroom mixture and simmer for 1 minute. Stir in dissolved arrowroot and simmer for about 30 seconds more, or until thick. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Priscilla's Tofu Pot Pie Categories: Main dish Yield: 1 servings -======================== -(serves 8 to 10) Filling: 1 1/2 lbs firm tofu 1/4 cup flour 1 tsp salt 1/2 tsp each: black pepper and garlic powder Cut the tofu into 1/2" cubes. Mix the flour, salt, pepper and garlic powder. Add the tofu cubes and toss till coated. Saute in a large skillet, with: 2 tblsp oil (I used a little bit more with a little water added) When tofu is golden and crisp, stir in: 1 1/2 cups onion, chopped. Continue cooking 3 minutes then add: 1 cup carrots, sliced 1 cup celery, sliced 2 tblsp water (again, I used a little bit more). Cover the pan and cook over medium heat. Stir gently, every minute or so, till the carrots are just tender. Remove from heat and stir in: 1 cup peas, fresh or frozen. Gravy: 3 tblsp margerine 4 cups mushrooms, sliced 1/4 cup whole wheat flour 1 tsp each: salt, sage, garlic powder 1/2 tsp each: thyme and paprika 1/4 tsp black pepper 23 cups water Melt margerine in a large saucepan, then add the sliced mushrooms. Cover pan and saute over medium heat till mushrooms are soft. Stir in flour and seasonings and cook over low heat 2 to 3 minutes. Whisk in water and simmer, uncovered, till gravy is thickened about 10 minutes. Mix half the gravy into the tofu and vegetables. Set remainder aside. Crust: 1 1/2 cups whole wheat pastry flour 1/2 cup wheat germ 1/2 tsp salt 1/2 cup margerine (about 1 stick, though I used only 3/4 stick) 6 tblsp cold water Note: This wasn't enough for me, in a 9 inch pan, so increase it by half! Combine flour, wheat germ, and salt and stir to mix. Cut in margerine till mixture resembles coarse cornmeal. Add cold water all at once and stir just enough to form dough into a ball. Divide in half and roll first half out on a floured surface. Place in a 10inch pie plate. Roll out remaining half of dough and set aside. Spread tofu and vegetable mixture into the doughlined dish (this was too much for my 9 inch casserole dish. Since it didn't fit, I reserved something like 1 1/2 to 2 cups as a topping for when it was cooked, as a sortof makeshift gravy. Using a larger pan would probably work as well, if not better).. Pour remaining gravy over top and cover with top crust. Fold edges of top and bottom crusts together and pinch to form edge. Cut 4 to 6 1inch slits in top crust to allow steam to escape (my method is to just flatten pieces of dough and place over pie. Where the pieces overlap there is usually a gap of some sort for steam and juices to bubble through). Bake in a preheated 400 degree oven for 20 minutes. Reduce heat to 350, and bake an additional 20 to 30 minutes, till crust is nicely browned. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shanghai Stirfry Categories: Main dish Yield: 1 servings -================= Sauce: 2 tblsp dry sherry 2 tblsp soy sauce 1 tblsp honey 2 tsp cornstarch Ingredients: 2 large carrots, sliced 1/4 inch thick 6 oz green beans cut into 1/2 inch pieces 1 cup diced yellow summer squash 1 cup diced red pepper 1 cup snow peas, halved 1 cup small broccoli florets 4 oz firm tofu, cut into 1/2 inch pieces 1 tblsp peanut or veg. oil 2 tsp grated ginger 2 tsp minced garlic 1 cup brown rice, cooked & cooled 1/2 cup sliced green onions 1/4 cup chopped roasted peanuts Combine sherry, soy sauce, honey and cornstarch in small bowl; set aside. Bring large saucepan of salted water to boil. Add carrots & beans boil 1 minute. Remove with slotted spoon, drain. Add squash, red pepper, snow peas and brocolli to pan, boil 1 minute. Drain. Pat tofu dry with paper towel. Heat oil in skillet over medium heat. Add tofu and cook until golden (about 3 minutes). With slotted spoon transfer to serving dish, keep warm. Add ginger and garlic to skillet, cook over high heat about 30 seconds. Add vegetables and cook, stirring occasionally about 2 minutes. Add rice and cook for another 2 minutes. Return tofu to skillet with green onions and sauce, cook, stirring 1 minute. Sprinkle with peanuts. Calories: 200 Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shoyu Dips Categories: Main dish Yield: 1 servings -========== Ingredients: For each 1.5t shoyu stir in 1+ of 0.5 tsp grated ginger 0.25 tsp wasabi 0.25 tsp crushed garlic 0.5 tsp grated citrus peel 0.25 tsp hot mustard 0.5 tsp tahini or nut butter 1 tsp citrus juice 13 tblsp grated daikon. Use your imagination. One book I have uses yuba in enchiladas. (I haven't tried this.) Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Southern Baked Tofu Categories: Main dish Yield: 1 servings -=================== Ingredients: garbanzo flour or brown rice flour corn flakes celery salt sage touch of salt nutritional yeast (lots) margerine corn meal tofu Cup up as much tofu as you think you'll eat into 1/4 inch thick slices. In a medium bowl mix up all the dry ingredients. In a small skillet, heat up 1/2 1 stick margerine. When completely melted, dip tofu into margerine enough to moisten the surface. Transfer tofu to dry breading, and cover both sides. Transfer breaded tofu to a lightly greased tray, casserole dish, or cookie sheet. Bake until crunchy/warm. It tastes delicious by itself, but a nutritional yeast gravy might taste good on top. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Szechwan Spiced Bean Curd (Mapwo Doufu) Categories: Main dish Yield: 1 servings -========================== -============ Ingredients: 2 tblsp cooking oil 1 tsp hot oil (optional) 0.25 lb ground pork or beef (about 0.5 C) 0.33 cup chicken broth 1 tblsp fermented black beans, rinsed and lightly chopped (optional) 2 cloves sliced garlic 2 tsp Szechwan hot pepper sauce 2.5 tblsp dark soy sauce 0.5 tsp salt 0.5 tsp sugar 0.25 tsp MSG 3 pads bean curd cut into 0.5 inch cubes 1 cup peas (frozen is OK) 2 tsp cornstarch mixed with 2 tblsp water 0.125 tsp szechwan pepper powder 1 tblsp minced scallion 2 tsp sesame oil Heat a wok over medium high heat until hot, add the oil, wait until it is hot, then add the meat. Stirfry the meat until it is no longer pink. Add the sauce and bring to a boil. Add the bean curd [and peas], bring to a simmer, and cook for 2 minutes. Pour in the cornstarch mixture and stir until the sauce has thickened. Turn off the heat and sprinkle with the garnish. Serve immediately. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Categories: Main dish Yield: 1 servings -==== Ingredients: Dry soy beans Water Nigari (a salt byproduct, available at natural food stores) Supplies: A blender Cheesecloth Strainer Large pot, preferably enamel Wooden spoon Step One: Sort the dry soy beans. Measure out about two cups for two blocks of your tofu endproduct. Wash the beans, then cover them with about 3" of water and refrigerate overnight. Step Two: Using your blender, add about 1 cup of beans with about two cups of water (you can use some of the water from the soaked beans, then make up the difference with ordinary tap water). Grind the mixture in the blender until the beans are about the texture of coarse coffee grounds. Line the strainer with cheesecloth, then put the strainer over the pot. Pour the mixture into the strainer, then squeeze until dry. Reserve the grounds, which will become your okara. Repeat with remaining beans. Step Three: Put the pot containing the strained milky mixture on the stove and stirring constantly as you bring to boiling. Watch this carefully, as this has a tendency to boil over very quickly. Reduce heat and keep at a low boil for about ten minutes. Step Four: Add nigariabout 11/2 teaspoonsto the pot, and stir well. You'll see the milky mixture forming curds. When the mixture seems to have curdled (about a minute), remove from heat. Step Five: Line strainer with a clean piece of cheesecloth, and pour in the curdled mixture. Discard the water. Wrap up the curdled mixture in the cheesecloth, and squeeze tightly to remove any remaining water. Step Six: Let the curdled mixture (your tofu) firm up as it cools, about 20 minutes. Once cooled, you can remove the cheesecloth and store the tofu in water in the fridge until it's ready to be used. Step Seven: To prepare the okara, spread the soy grounds on a cookie sheet, and bake for about 20 minutes in a250degree (F) oven. Check it to make sure it turns a nice golden brown color and doesn't burn. Note: This recipe makes a superfirm tofu that's great for stirfried recipes, when other types of tofu would break up into unrecognizable pieces. I like this tofu especially for tostadas I stirfry onions, peppers, tofu, turmeric, cumin, garlic, and oregano for the filling. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu (4) Categories: Main dish Yield: 1 servings -==== Boil a bunch of soybeans in a big pot until they get soft. Mush them up somehow a blender does a good job. You should keep enough water in the pot so the resulting mush is fairly liquidy maybe like a thin milkshake. Strain the resulting mush somehow a few layers of cloth or a fine strainer depending on how finely you mushed stuff up. Try to squeeze out all the liquid. Put the solid part in the compost or feed it to your pigs or whatever. Put the liquid part back in the pot and get it boiling. By the way, you now have soy milk you can just stop now and drink it if you'd like. Now comes the fun part, you need to put something in the boiling liquid to make in coagulate. The normal thing for tofu is called Nagara (Ok, I don't know how to spell it). Anything acidic (lemon juice, lime juice, hot pepper juice, etc) will work but of course it'll alter the flavor a bit. Just put in enough coagulant (while stirring) until the stuff coagulates. It might take a few minutes. Turn the heat off and let it sit for ten minutes or so, then pour it through some cheesecloth. You can rinse the curds off to remove some of the flavor of the coagulant taste them first to see if you need too. Press the solid part with some form of weight. The longer and harder you press it, the firmer it'll be. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu (5) Categories: Main dish Yield: 1 servings -==== Soak 2 cups of dried soybeans overnight, then drain & rinse them, and combine them with an equal volume of water a cup or two at a time in a blender, and whiz them until smooth (about 3 minutes.) This batch of puree is then poured into a pot which has 8 cups of water brought to a boil, and is returned to a boil and then reduced to medium heat, and cooked & stirred until "the foam rises". Then, the liquid is poured through a clothlined colander, and the excess liquid is squeezed from the cloth, and the stuff in the cloth (called okara), is saved for another interesting experiment someday (more on that later), and the milk is put back in the boiling pot, and brought back to a boil & cooked for another 5 minutes. This netted me a little over 1/2 gallon of soy milk (actually 1/2 gal. plus a large [16 oz.] drinking glass), which I promptly refrigerated. Please note: if I had been following the complete tofu recipe, I would have added the solidifier at this point (1 teaspoon of nigari dissolved in 1 cup of water), but I have neither nigari nor tofu pressing containers or supplies, but maybe next time... Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Bacon Categories: Main dish Yield: 1 servings -========== Ingredients: 1 lb firm Tofu, cut into strips shaped like bacon 2 tblsp nutritional yeast 2 tblsp tamari/shoyu 1 tsp Wright's (or other brand) liquid smoke. 1 tblsp oil (something neutral, not olive or sesame) Fry tofu strips on low or medium heat until they are crispy on the outside. The best way to do this is to lay them in the pan in the oil and let them sit for at least 10 minutes, simmering. They should turn easily after that. Turn them and give them another 10 minutes on the other side. Mix the tamari/shoyu soy sauce with the liquid smoke first, then take the pan off the heat. Pour the liquid smoke/tamari into the pan and stir the tofu so all sides are coated, then sprinkle the yeast over all, stir some more, over the heat, until the liquid is gone and the tofu is covered with sticky yeast. Try it. It tastes EXACTLY like bacon. Another variation is to marinate the tofu in the tamari/liquid smoke mixture for several hours and then fry, but it misses a little bit without the nutritional yeast. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Jerky Categories: Main dish Yield: 1 servings -========== Ingredients: 1/2 cup soy sauce 34 tblsp liquid smoke 1/8 cup water 1 tblsp onion powder 1 tsp garlic powder (or 1 clove crushed fresh garlic if you're brave) 1 tblsp (or more) fresh ground black pepper (be liberal with this) 1 tsp honey (or some other sweetener, or skip it) 1 lb firm or extra firm tofu Cut and drain the tofu. I usually take a 1 lb cube, cut it in half, and then slice it into strips on its short side. Strips should be about 45 mm in thickness. They may look big, but they'll shrink to about half their size. Mix all the marinade ingredients together well. Put the tofu in a single layer in a shallow baking pan or cookie sheet and pour the marinade over it. Let soak for several hours or overnight. Drain excess liquid (and reuse!) and dry tofu in food dehydrator or warm (200 F) oven. This will take probably 48 hours, depending on weather. If you live in a sunny, dry climate (Colorado in the summer), you can sun dry it, it'll take all day. If you dry indoors in the winter, your house gets filled with a wonderful smoky smell. If you're drying in the oven, you'll need to flip the tofu over hourly so it dries evenly. The stuff is delicious and keeps indefinitely. Dry the stuff until it's very chewy, but not crispy. Be creative: Use lowsodium soy if you want less salt (it is rather salty) Use tabasco or ground cayenne if you want it hot. Chili powder makes chili jerky. Oregano and basil makes pizza jerky. The possibilities are endless. Just have fun with it! (All measures in this recipe are approximate, adjust all of them to taste or requirements.) Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu Raspberry Pudding Categories: Main dish Yield: 1 servings -====================== -(serves 3 or 4) Ingredients: 1 12oz pkg regular tofu <Hinoichi claims 2 grams fat per serving> 1/2 cup defrosted apple juice concentrate 1 cup fresh or frozen and partially defrosted berries Blend all in food processor or blender til smooth. Serve in pretty cups or glasses, garnish with a whole berry and mint leaf. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu With 3 Spices Categories: Main dish Yield: 1 servings -================== Ingredients: 1 tsp cornstarch (or arrowroot) 1/2 tsp sugar (optional) 3 tblsp cold water 3 tblsp soy or shoyu sauce 1 tblsp sesame seed oil 1 lb. firm tofu 3 tblsp oil 1 tsp minced garlic 1 tsp grated fresh ginger root 2 scallions, diced (or 4 tblsp diced onions) 1/2 tsp salt Drain the tofu, then cut into 1 X 1 X 1/2 inch pieces. Drain again. Heat a skillet or wok. Add the oil and heat about 30 seconds. Add the garlic, ginger, scallions and salt. Stir fry about 30 seconds. Add the tofu. Stir fry about 2 minutes. Mix together the cornstarch, sugar, water, soy sauce and sesame oil. Add the mixture to the skqillet and stir well, then cook about another 30 seconds. Serve with or over rice or noodles. Helpful hints: Ginger root is wonderful, but may not keep well in the refrigerator. Keep it wrapped in plastic in the freezer and pull it out and grate as you need it. It will keep a long time and is still delicious. Scallions are best, but regular onions will do in a pinch. The original recipe called for Worchester sauce and soy sauce, but I substitute all soy, because, as well all know, Worchester contains anchovies. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yuba Categories: Main dish Yield: 1 servings -==== Yuba, also known as bean curd skin, is the skin that forms on soy milk when it is heated. It is used in Chinese and Japanese cooking in a variety of [??] and main dishes and is considerred a delicacy. Ingredients and Instructions: Set up a double boiler arangement with the steaming container between 1.5 and 3" deep and about 12" diameter. Pour soymilk into boiler to about 1.25" depth. Heat to about 175F. After a few minutes a skin will form across the top of the liquid. When this skin has covered the whole surface, separate from the edges w/a knife blade. Carefully lift an edge of the skin off of the liquid and slide a chopstick underneath. Lift the skin off the liquid and drape the chopstick over something so the sheet of yuba hangs free. After a few minutes, lay the sheet out onto a plate. Repeat this process until the liquid is used up, then remove from heat. There should be a thin film of reddish stuff on the bottom of the pan. This is called sweet yuba and has a distinct flavor, also quite yummy. As for serving, this book gives a bunch of suggestions, but I'll leave you w/these. You can cut it bup and use it in stir fry, wrap veggies in it, roll it up and dip it in, eg. honey vinegar sauce, miso vinegar sauce, honey lemon sauce, wasabi shoyu sauce. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Authentic Greek Lamb Categories: Main dish Yield: 1 servings -==================== Ingredients: Leg of lamb many cloves of garlic lots of oregano and pepper lots of lemon juice a bit of salt Place many cloves of garlic under the skin/into the meat all around the leg. Sprinkle lots of oregano, pepper, lots of lemon juice, and a bit of salt on to the meat. Cover with aluminum foil & bake. The meat should still be brown/pink when done (Approx 1.5 hrs). I like to uncover the last 1/2 hour to get a crust on the leg. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bahamian Lamb Categories: Main dish Yield: 1 servings -============= Ingredients: Leg of lamb dijon mustard italian breadcrumbs Bake leg plain (no spices), covered with aluminum foil, 1 hour till mostly done. Take out of oven, cover with dijon mustard and italian breadcrumbs. Bake for 1/2 hour more (until breadcrumbs are browned). Take out of oven, slice meat & put back into the juices of the pan. Serve hot. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb Leg Categories: Main dish Yield: 1 servings -======== Ingredients: Leg of lamb garlic fresh rosemary lemon juice olive oil Well, this is how I make it. I always make it on a Sunday, so on Saturday night I: Make slits in the lamb and insert slivers of garlic and fresh rosemary Rub the lamb all over with lemon juice and olive oil (I use my hands). I leave the lamb overnight in my (very cool) kitchen. You should probably put it in the fridge. On Sunday morning, I get up, rush around and realise I am late for church. At 10.30 I wrap the lamb loosly in foil and sit it in a roasting tray. I put it in the oven, light the oven and set it to 150 deg.C. Then I run out the door. At about 12.45 I walk back through the door to the gorgeous smell of cooking lamb. I unwrap it and replace it in the over for as long as the potatoes and veg take to cook. When the veg are done, the lamb is juicy, falling of the bone tender and wonderful to eat. It is not remotely pink, though pink lamb is a treat I save for restaurants. I have never tried making this on another day of the week, but you could, and I've only ever timed it using a church service I expect a clock would work too. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb Leg (3) Categories: Main dish Yield: 1 servings -======== Ingredients: Leg of lamb lot of garlic some ginger and rosemary a little soy sauce Well Julia Child's method of butterflying the leg is best in my opinion... Simply butterfly it (ie debone and cut large sections so they flop open and the whole piece of meat lays flat ~1.5 2" thick). Place dish or glass roasting pan to marinate with lotsa garlic (you can never have too much garlic), some ginger, rosemary and I add a little soy sauce. You may off course vary the spices to your liking. Let sit for at least 2 hours. And here's the best part you can broil it or grill it and it cooks (to pink) in ~15 20 minutes.. Let sit for 10 mins after cooking and slice down... Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Leg Of Lamb With Mustard, Garlic, And Rosemary Categories: Main dish Yield: 1 servings -========================== -=================== Ingredients: Leg of lamb 1/4 cup olive oil 34 large cloves of garlic 2 tblsp Dijon mustard 3 tblsp chopped rosemary Make 1/2" slits in the top and sides of the leg of lamb about 1" apart. Slice enough garlic slivers to fill each slit, and push the garlic slivers completely into the slits. This should use 12 cloves of garlic. Chop up the remaining garlic, and combine with the oil, rosemary, and mustard to form a paste. Spread the paste evenly over the top of the lamb. Preheat oven to 425 Cook the lamb for 3040 minutes at 425, then lower the oven to 375 and continue cooking for an additional 12 minutes/pound for medium rare, 20 minutes/pound for medium. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lowfat Lamb Recipe Categories: Main dish Yield: 1 servings -================== Ingredients: lamb gigot chops (slices across the leg, with the bone removed) breadcrumbs (1 slice of bread ground in a food processor) 1 clove chopped garlic 1 handful of parsley Dijon mustard a little vegetable stock Use lamb gigot chops (these are slices across the leg, with the bone removed.) Cut off all visible fat. Start by making a mix of breadcrumbs and chopped garlic and parsley, to taste (I put a slice of notquitefresh bread in a food processor with a clove of garlic and a handful of fresh parsley). Heat a heavy pan without adding any fat a nonstick frying pan for example. I used a shallow Le Creuset casserole for the whole thing. When its really hot, drop in the lamb chops. They should seal at once. Count to about 20, then turn. Count to 20 again. The chops should be a definate brown. Lift out of pan and place in roasting tin. Spread a thick layer of Dijon mustard onto chops. Put a thick layer of crumb mixture on top its OK if some falls off into the dish. Cook at 220 C (sorry don't kow other measures) for 20 minutes. Remove from oven. Lift out chops to warmed serving dish. Place roasting tin on top of stove and deglaze with a little vegetable stock. Thicken with cornflour/arrowroot if you like. Pour gravy over and serve. I served this with baked potatoes (this is the correct UK spelling) and steamed veggies (broccoli, mangetout and baby sweetcorn). It was lovely. A variant might be to deglaze the pan with a little red wine, and thicken with redcurrant jelly. This was really yummy, and my nondieting hubby loved it too. I had two very small chops (probably totalled 4oz) He had two very large chops. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roast Leg Of Lamb Categories: Main dish Yield: 1 servings -================= Ingredients: Leg of lamb (about 6 pounds) 8 cloves garlic juice of one lemon 1/2 tsp rosemary salt freshly ground black pepper Preheat oven to 325F. Cut eight shallow slits in the surface of the lamb and insert a clove of garlic in each slit. Brush the lamb with lemon juice, sprinkle with rosemary, salt and pepper. Insert a meat thermometer into the thickest part of the roast so the bulb reaches the center but does not touch a bone. Place the lamb on a rack in a roasting pan and roast for about 20 minutes per pound or until the thermomoeter reaches 150F. Remove from oven, and let the leg stand uncovered for 10 to 15 minutes before carving. Mint sauce 1/4 cup chopped fresh mint 2 tblsp sugar 1/4 cup boiling water 3/4 cup cider vinegar Place the mint in a bowl and sprinkle the sugar over it. Crush mint and sugar together with the back of a spoon. Pour in boiling water and let mint steep for five minutes. Add vinegar to mint and water mixture. Taste the sauce and add more sugar if needed. Heat before serving. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brown Pudding (Origin My Mum) Categories: Main dish Yield: 1 servings -============= Ingredients: 6 tblsp flour 2 tblsp jam (any sort) butter the size of an egg 2 tsp ground ginger 1 heaped tsp baking soda 1/2 cup milk Rub butter, sugar and flour together, then add jam. Add baking soda dissolved in the milk and mix well. Place in greased pudding basin cover with grease proof paper, tie securely and steam 1 1/2 hrs. Serve with hot creamy custard. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Canadian Summer Pudding Categories: Main dish Yield: 1 servings -======================= -(Serves 8) Based on a classic English dessert, this pudding tastes like summer in a bowl. For best color, use a mixture of berries. Ingredients: 7 cups fresh summer beerries (blueberries, raspberries, blackberries, sliced strawberries) 1 cup granulated sugar 6 to 9 slices day old French or italian bread from round loaf Creamy Rum Sauce In large saucepan, combine berries and sugar. Cook over medium heat stirring, just until sugar has dissolved and berries start to release juices. Reduce heat to low; simmer 10 mins or until fruit is tender. Set aside. Line a 6 cup bowl with plastic wrap. Cut crusts from bread slices. Line base and sides of bowl with 3 or 4 slices, cutting to fit where necessary. Spoon half of berries with some of their juice into bowl. Top with layer of bread slices, pressing down on fruit. Spoon any remaining juice evenly over bread; press down. Cover bowl with plastic wrap. Place plate (slightly smaller in circumference than top of bowl) on top. Place heavy weight, such as large can of tomatoes on plate. Refrigerate at least 12 hours or up to 24 hrs, until bread has asorbed juice andhas become uniformly colored. To serve, remove weight, plate and plastic wrap from top. Invert serving plate on top of bowl. Turn upside down; lift off bowl and remove plastic wrap. cut pudding into wedges; serve with Creamy Rum Sauce. Creamy Rum Sauce: 1 cup lowfat yogurt 3 tblsp packed brown sugar 2 tblsp dark rum In small bowl, combine yogurt, sugar and rum, stirring until smooth. Makes 11/4 Cups. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Velvet Pudding Categories: Main dish Yield: 1 servings -======================== Ingredients: 4 tsp gelatine 1/3 cup milk 1/3 cup cocoa 2/3 cup sugar 1/3 cup water 11oz tin evaporated milk 1 tsp vanilla Chill the evaporated milk in the fridge for several hours. (It will not beat up well if it is at room temperature) Measure out the gelatine carefully. Add the milk. Stir well, then leave to stand for 5 minutes. In a medium sized saucepan mix the cocoa, sugar and water. Bring to the boil, stirring constantly. Remove from the heat and add the softened gelatine. Stir until the gelatine has completely dissolved. Stand the chocolate mixture in cold water to cool but DO NOT let it set. Beat the evaporated milk until very thick. Add the cooled chocolate mixture gradually, then; (a) Turn into one large dish to set. (b) Spoon into individual dishes. (c) Spoon mixture into glasses or individual dishes alternately with spoonfuls of whipped cream and/or raspberries or stewed peaches. (d) Spoon into a mould that has been wiped with cooking oil to prevent sticking. Leave to set. Colour darkens and flavour becomes more marked if pudding is left for several hours. To unmould, loosen edges with fingers, then loosen one side and turn onto a dampened plate. DO NOT stand the mould in warm water unless all else fails. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dot's Banana Pudding Categories: Main dish Yield: 1 servings -==================== Ingredients: 3 small boxes instant vanilla pudding mix 5 cups cold milk 12 oz whipped topping (Cool Whip) 8 oz sour cream 1 large box vanilla wafers 56 large bananas. Mix pudding mix with milk. Fold in half of the whipped topping, all of the sour cream. In large bowl, layer wafers, bananas, pudding mixture. Top with remaining whipped topping. Refrigerate. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Cherry Pudding Categories: Main dish Yield: 1 servings -=================== Ingredients: 1/2 cup margarine 1 cup flour 1 cup sugar 2 tsp baking powder 3/4 cup milk or water 1 1lb can pitted cherries with syrup 1/2 cup sugar Melt the margarine and place in a baking pan. Mix the flour, sugar (1 cup only) baking powder and milk/water together. Pour on top of the melted margarine. DO NOT MIX! Pour the cherries with the syrup over the flour/milk mixture. DO NOT MIX! Sprinkle the 1/2 cup suger over the entire mess, and bake in a 350 degree oven for one hour. This can be served either hot or cold. If served hot, icecream would definately not detract from this dish. Variations: Basically any kind of canned fruit can be used. I've made plum pudding (a la Little Jack Horner), pineapple pudding, whatever come to mind and off the shelf. Just remember that if the fruit has pits, to remove them. I tried this once with fresh fruit, and it just didn't work. This is one of those dishes meant for canned fruit. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Flan Especial Categories: Main dish Yield: 1 servings -============= Ingredients: 1 medium orange 1 lime 1 quart milk 3/4 cup sugar pinch of salt 3/4 cup sugar 6 eggs Peel orange and lime into thin strips with as little white pith as possible. (the rest of the fruit will not be used in this recipe) Combine peel, milk, 3/4 cup sugar and salt in a large pan. Bring it to a boil and cook gently until it is reduced to 3 cups. (stir occasionally to break the film that forms on the surface) When done, strain and cool slightly. In the meantime, heat 3/4 cup sugar in a skillet over medium heat until sugar begins to melt. Reduce heat to medium and continue to cook, stirring occasionally. When sugar is melted and brown, immediately spoon over bottom and sides of a shallow 11/2 quart baking dish and cool. Begin preheating oven to 325 F. Beat eggs into a large bowl. Gradually add warm milk mixture to eggs and beat well. Then, pour the mixture into the baking dish containing the caramelized sugar. Place the baking dish into a pan and pour water into the pan until it reaches half way up the sides of the baking dish. Bake about 11/2 hours or until a knife inserted offcenter comes out clean. If necessary, cover loosely with foil to prevent excess browning. Remove dish from hot water and cool. Then refrigerate for at least 3 hours. Run a knife around the edge and invert onto a platter just before serving. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Fudge Pudding Categories: Main dish Yield: 1 servings -================= Ingredients: 1 cup flour 2 tblsp melted shortening 2 tsp baking powder 1 cup brown sugar 1/4 tsp salt 1/4 cup cocoa 2 tblsp cocoa 1 3/4 cups hot water 1/2 cup milk 3/4 cup sugar Mix flour, baking powder, salt, sugar, and 2 Tablespoons of cocoa together. Stir in milk and shortening. Spread in a 9x9" pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over all. Bake 45 minutes at 350. This forms kind of a chocolate cakeish thing with its own chocolate sauce. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ice Cream Christmas Pudding Categories: Main dish Yield: 1 servings -========================== -(Serves 8) Ingredients: 1 jar (275 g) seedless maraschino cherries 2 tblsp Cherry marnier 1 tub (2 litres) vanilla ice cream 100 g packet (3 1/2 oz) round white marshmallows 1 violet crumble bar, chopped (whot? not crumbled?) 200 g (7 oz) Vienna almonds, finely chopped 1 cherry ripe, chopped Drain the cherries and reserve the liquid. Put cherries into a small bowl and add cherry marnier (don't be tempted to add too much liqueur as it will stop the ice cream from freezing). Soak overnight. Next day, remove the ice cream from the freezer to soften. Cut marshmallows into quarters and add to the cherries. Transfer the ice cream into a large mixing bowl. Stir through all the remaining ingredients plus sufficeint reserved cherry liquid to colour the ice cream a pretty pale pink (add a few drops of pink colour if necessary). Put the mixture into a lamington tin and freeze until firm. Cover with two thicknesses of foil and store in freezer until Christmas day. Cut into squares. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Indian Pudding Categories: Main dish Yield: 1 servings -============== Ingredients: 1/2 cup corn meal 4 cups milk 1 cup brown sugar 1 tsp ginger 1/2 tsp nutmeg 1/2 tsp cinnamon 1 tsp salt 1/2 cup dark molasses 2 cups light cream 2 cups heavy cream Preheat oven to 275F very low. Combine the corn meal with one cup of milk. Scald the remaining three cups of milk in a saucepan over medium heat. Stir in the corn meal mixture a little at a time and cook, stirring, constantly, for 15 minutes, or until the mixture is about as thick as breakfast cereal. It is important to keep stirring to prevent lumps. Remove from heat. Combine sugar, spices and salt, stir them into the corn, mixture. Add the molasses and light cream. Pour into a greased twoquart baking dish and bake for two hours. Set aside at least an hour. Serve pudding warm with a pitcher of heavy cream to pour over each portion at the table. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rodgrot Med Flote Categories: Main dish Yield: 1 servings -================= -with Cream) -(Norwegian Berry Pudding Ingredients: 1 1/2 pounds fresh raspberries, strawberries, or a combination 2 cups water 1/2 cup sugar 3 tblsp cornstarch 1 pint light cream Slivered almonds Wash and drain berries (or defrost and save liquid). There should be 2 1/2 cups total. If fresh, add 2 cups of water and cook until berries are soft. Add sugar. Mix cornstarch and 2 tablespoons cold water. Add a small amount of berry juice, mix well and stir into berry mixture. Cook, stirring constantly until pudding thickens. Reduce heat, cook 10 minutes. Turn into serving dish. Let stand until cold. When serving, decorate with slivered almonds, passed around the table, followed by a pitcher of cream. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steamed Cranberry Pudding Categories: Main dish Yield: 1 servings -========================= Ingredients: 1/2 tsp oil and 2 tsp flour for preparing a 1quart bundt pan or heatproof casserole 3/4 cup whole wheat pastry flour 1/2 cup unbleached white flour 1 tsp baking soda 2 tsp finely minced or grated orange zest (organic, if possible) 3/4 tsp ground cinnamon 1/4 tsp ground cloves 1/8 tsp sea salt 2 cups coarsely chopped fresh or frozen (and defrosted) cranberries 1/2 cup coarsely chopped walnuts 1/2 cup orange juice 1/2 cup maple syrup Boiling water 1.) Pick out a pot to use as the steamer. Make sure that your bundt pan or casserole will comfortably fit inside. About 1/2 to 1 inch clearance on the sides is helpful. 2.) Oil and flour the bundt pan. 3.) In a bowl, combine the flours, baking soda, orange peel, cinnamon, cloves, salt, cranberries, and walnuts. In a measuring cup, combine the orange juice and maple syrup. Stir the liquid into the dry ingredients just until all of the flour is absorbed. 4.) Transfer the mixture into the prepared pan. Wrap tightly with two sheets of aluminum foil crisscrossed on the top. Make sure the seal is tight. 5.) Place a rack or trivet in the bottom of the cooker. Lower the pudding into the cooker with the aid of a foil strip. Another method: put the bundt pan into a string bag and lower into the pot. Keep the handles on the top for easy removal. Add enough boiling water to reach halfway up the sides of the pot. 6.) Steam until the pudding is set, about 75 to 90 minutes. 7.) Remove the bundt pan from the cooker. Remove the top foil, and run a knife around the edges. Then turn pan over onto a platter and unmold. Or just serve in spoonfuls. 8.) Serve warm. Presure cooker variation: Put the pudding in the cooker as above. Lock the lid in place and over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 25 minutes. Turn off the heat and allow the pressure to come down naturally for 15 minutes. Remove the lid safely. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Summer Pudding Categories: Main dish Yield: 1 servings -============== Ingredients: 10 to 14 slices firmtextured white sandwich bread, crusts trimmed 4 cups raspberries, rinsed drained 4 cups red currants, stemmed and washed (the recipe suggests substituting other berries such as blackberries, blueberries, loganberries, etc in any combination if currants and/or raspberries are unavailable) 1 cup sugar 1 cup heavy cream 1/4 cup confectioner's (icing) sugar Line the bottom and sides of a 2 quart mixing bowl, souffle dish, pudding basin or other round mold with the bread slices, overlapping the pieces slightly. (You may wish to cut the bread slices in half for a more decorative effect). Reserve enough bread to cover the top of the pudding. In a heavy nonreactive saucepan, combine the raspberries, currants and sugar with 1 tablespoon of water. Cook the mixture for 5 minutes. Remove from heat and let cool completely. Pour the fruit mixture into the breadlined mold and cover completely with the reserved bread slices. Cover the top of the pudding with a plate taht fits snugly within the top of the mold, and weigh down the plate with a heavy can or water in a covered plastic container. Refrigerate overnight. To serve, unmold the pudding onto a serving platter. Hm, this recipe says to beat the cream and serve the pudding with that. I'd serve it with a pouring custard, myself. Or don't beat the cream and just pour over (that sounds better). Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vanilla Cream Categories: Main dish Yield: 1 servings -============= -In microwave bowl, mix: Ingredients: 2/3 cup sugar 3 tblsp cornstarch 1/4 tsp salt Add a fraction of 2 C milk, a little at first to make a smooth paste, then the rest until the mixture is smooth. Microwave this at high for 89 minutes, stirring every 2 min until the stuff is smooth and thickened. Meanwhile, put 3 egg yolks (or two whole eggs) into another bowl and beat them slightly. Quickly stir half of the hot milk mixture into eggs, and then add the new egg mixture to the origianl milk mixture. Microwave at high 1 to 2 min until mixture is thick and glossy. Add: 1 tblsp butter 1 tsp vanilla extract 1 tsp almond extract (optionally, for extra flavor) Let cream cool before adding to cupcakes or creampuffs... If you're eating it by itself, it's great while it's still warm. Note: This is my mom's creampuff cream. It's just a sweet, vanilla cornstarch pudding. I'm giving you the microwave recipe, because otherwise it takes an eternity of stirring on the stove, after which your arm will fall off. If you choose to cook it that way, make sure you keep the heat low while you're waiting for the stuff to thicken, and never ever stop stirring, or the cream will stick to the bottom and burn and then you will have a million nasty little brownish black flecks throughout your pudding, which will do absolutely nothing for the texture. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Andrea's Fudge Cake Categories: Cakes, Chocolate, Desserts Yield: 8 servings 12 oz Semi-sweet chocolate, 6 Eggs; large, separated, -coarse -roo -y chopped -temperature 5 ts Espresso or strong coffee 1 c All-purpose flour 2 c Sugar -Confectioners sugar for - -garn 1 c Butter -sh, optional Position rack in center of oven and preheat to 350 degrees. Lightly butter a 9" springform pan. Dust pan with flour and tap out excess. In top of double boiler over hot, not simmering water, melt together espresso and chocolate, stirring occasionally. Remove pan from heat and cool until tepid. In large bowl, using hand-held electric mixer set at medium high speed, cream sugar and butter together until light and fluffy. One at a time, add egg yolks to mixture, beating well after each addition. Beat in flour. In large grease-free bowl, using hand-held mixer at medium high speed, beat egg whites until they form stiff, shiny peaks. Fold 1/4 of the whites into chocolate mixture to lighten. Then fold in remaining whites. Fold in butter and flour mixture. Scrape batter into prepared pan and bake 60 to 70 minutes or until top is crusty and cracked and the middle is still slightly moist. Remove cake to wire rack to cool completely. Remove sides of springform pan and transfer cake to serving plate. If desired, place doily on top of cake and sprinkle with confectioners sugar. Remove doily to form pattern. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Crumb Cake Categories: Cakes, Desserts Yield: 2 servings 1/3 c Butter 1 pk Active dry yeast 4 Granny Smith Apples 3/4 c Water 3/4 c Sugar 1/3 c Butter 1 ts Lemon peel 1 Egg 1/2 ts Cinnamon 1 ts Lemon peel 1/8 ts Mace 3/4 c Chopped pecans 1/3 c Currants 6 tb Flour 2 1/2 c Flour 1/4 c Confectioner's sugar 3 tb Sugar 3 tb Butter 1/2 ts Salt 1/4 ts Cinnamon Melt butter in large skillet. Pare,core and slice apples to 1/2" pieces. Add apples to butter and cook, stirring, 8 minutes until tender. stir in suygar, peel, cinnamon, mace andcurrants. Cook 15 minutes, stirring until thickened. Cool. In large bowl, combine 1 cup flour, sugar,salt and yeast. In small saucepan, combine water and butter. Heat on low flame until 120 F Gradually add to dry ingredients. Beat 2 minutes, Beat in egg, peel and 3/4 cup flour. With mixer, beat 2 minutes. Add remianing flour, stir in. Cover, let rest 20 minutes. Grease 2 baking sheets. Place half the dough on well floured work surface, roll to 14"x12". Place on sheet. Spread 1/2 filling lenghtwise down center of the dough,. Starting about 3/4" for filling, cut 1" wide strips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Fold ends over filling. Brush large piece of waxed paper with vegetable oil. Loosely cover sheet. Top with plastic wrap. Refrigerate 2 hours. Uncover, let stand at room temperatue 10 minutes. Preheat oven to 375 F. Combine rest of ingredeints for topping. Sprinkle over loaves. Bake 30-25 minutes until lightly browned. Remove from sheet. Cool. Preparation time 1 hour. Total time 4 hours. Formatted for MM7 by Marge Nemeth-GNFK05B When I make this, my husband calls me Mrs. Entenmann!! Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot Crumbcake Categories: Cakes, Desserts Yield: 8 servings ------------CAKE 3 Egg yolks -BATTER-------------------- 1 ts Vanilla extract 1/2 c Unsalted butter; softened 1 1/4 c All-purpose flour 3/4 c Sugar 1 ts Baking powder 1 Egg 12 md Apricots -------------------------------CRUMB TOPPING------------------------------- 1 1/4 c All-purpose flour 1/4 ts Cinnamon 1/2 c Sugar 1/2 c Unsalted butter; melted Use this recipe with peaches, sour cherries or pineapple with equally good results. CAKE BATTER: PREHEAT THE OVEN TO 350F. Butter a 10-inch round, 2-inch deep cake pan and line the bottom with a disk of parchment or wax paper. In a large mixer bowl, beat the butter and sugar until soft and light. Add the egg and continue beating until light. Add the yolks one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter. Spread the batter evenly in the prepared pan. Rinse and halve the apricots. Remove the pits with the bowl of a small spoon if they resist. Arrange the apricot halves cut-side up on the batter in concentric rows, overlapping slightly, leaving a margin of about 1-inch around the edge. Don't be concerned if the apricots mound slightly in the center of the cake; the top will even out as the cake bakes. CRUMB TOPPING: FOR THE CRUMBS, mix the flour, sugar and cinnamon in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the apricots and the edge of the batter as evenly as possible. Bake the cake 1 hour until a knife inserted in the center comes out clean. Cool the cake in the pan for about 15 minutes and invert a plate on it. Invert onto the plate and lift off the pan. Peel off the paper and invert a rack on the cake. Invert cake onto the rack, remove the plate and cool. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baby Teething Crackers Categories: Breads Yield: 15 servings 2 1/4 c Whole wheat flour 2 tb Sugar 1/4 c Corn meal 1 Egg, beaten 1/2 ts Salt 2/3 c Milk "A tasty and nutritious teething cracker, far superior to anything you will find for sale at the supermarket. These make thoughtful gifts for babies and their parents. For an alternative baby teething cracker, try the Zwieback recipe on page 139. 325~F. 60 to 70 minutes Preheat the oven to 325~F. In the food processor or in a large bowl, stir together the flour, corn meal, salt, and sugar. Add the egg and mix well. Blend in enough of the milk to form a dough that will hold together in a cohesive ball. On a floured surface or pastry cloth, roll into a rectangle about 3/8 inch thick. With a sharp knife, cut the dough into 1-1/2- by 3-inch rectangles. Place them on a lightly greased or parchment-lined baking sheet. Prick each cracker 2 or 3 times with the tines of a fork. Bake for 60 to 70 minutes, or until the crackers are thoroughly dry. Cool on a rack. These crackers should be hard. If necessary, put them back in the oven for a few extra minutes. Yield: 10-15. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bacardi Rum Cake Categories: Cakes, Beverages, Desserts Yield: 1 servings 1 c Pecans or walnuts, chopped 1/2 c Wesson oil 1 Package, yellow cake mix (2 1/2 c Bacardi dark rum -layer size) -Glaze 1 Jello instant vanilla 1/4 lb Butter -puddin 1/4 c Water g Mix (4 serving) 1/2 c Bacardi dark rum 4 Eggs 1 c Granulated sugar 1/4 c Cold water Preheat oven to 325F. Grease and flour 10 inch tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Repeat until glaze is all used up. Glaze: Melt butter in saucepan, stir in water and sugar. Boil 5 minutes, stirring occasionally. Remove from heat. Stir in Rum Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Lasagna Categories: Italian, Beef, Main dish Yield: 6 servings 1 Onion, minced 1/4 ts Pepper 1 Clove garlic menced 1/2 lb Lasagna noodles 1 lb Ground beef 2 1/2 qt Boiling water 2 ts Shortening 1/2 lb Sliced Mozzarella cheese 1 md Can whole tomatoes 1 c Cream cottage cheese 1 cn Tomato sauce 1/2 c Cheddar cheese 1 ts Oregano - Saute onion, garlic, and meat in shortening about 20 minutes. Add next four ingredients. with 1 tsp salt. Simmer for 40 minutes. Cook noodles with 1 tbsp salt for 20 minutes; drain. Put 1/3 meat mixture in baking dish. Add layer of noodles, add 1/2 cottage cheese, 1/3 Mozzarella, and 1/2 Cheddar. Repeat layers, ending with remaining meat mixture and top with remaining 1/3 Mozzarella cheese. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black And White Fudge Categories: Candies, Desserts Yield: 6 servings 3 c Sugar 1 tb Vanilla 4 tb Cocoa 2 tb Butter or butter - -substitute 1 1/2 tb White corn sirup 1 1/2 c Cream Black part: Combine sugar, sirup, cocoa, and cream. Boil to soft ball stage (234 - 238 F). Cool to room temperature. Add butter and flavoring. Beat until creamy. Pour into well-buttered pan. White part: 3 cups sugar 1 1/2 Tbsp white corn sirup 1 1/2 cups cream 1 Tbsp vanilla 2 Tbsp butter or butter substitute Combine and cook as for black part. When cool, beat until creamy, then pour over black part. Nuts may be added if desired. The two portions will not run together but will cut out together. Cut in small squares. Mary Sanborn, Cherokee, IA. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brown Sugar Taffy Categories: Candies Yield: 1 servings 2 c Brown sugar -Nuts; chopped 1/2 c Vinegar and water together - Boil as for other taffy until it spins a thread. Add nuts and pour on plate. Pull when ready. Common walnuts are especially good in this recipes. Never a failure. Note: Taffy should be cooked to hard ball stage. Pulling can begin when it cools enough to handle. Butter hands! Source: Mrs. Grace Chaille, Marathon Grange, Clermont County, OH Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butter Cake Categories: Cakes, Desserts Yield: 6 servings 1/2 c Butter or butter substitute 2 c Flour 1 c Sugar 2 ts Baking powder 2 Eggs 1/4 ts Salt 3/4 c Milk 1 ts Vanilla Cream sugar and butter. Add egg yolks and beat thoroughly. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to creamed sugar and butter. Beat thoroughly. Add flavoring. Fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) about 25 minutes. When cool, put layers together with peach filling. The Household Searchlight Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Candied Apples Categories: Candies Yield: 6 servings 2 c Sugar 1 c Hot water 4 Or 5 apples - Heat water and sugar to boiling. Flavor as desired. Pare and quarter each apple. Cut each quarter in thirds. Cook apples, a few pieces at a time, until clear and transparent. Drain. Place on waxed paper. Let dry 24 hours. Roll in granulated sugar. Mrs. H. Martin, Tieton, WA. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caramel Candy Categories: Candies Yield: 1 servings 3 c Sugar 2 c Cream 1 1/2 c White karo -Salt; pinch Cook 1 cup cream with sugar and Karo, until soft ball stage. Add last cup of cream very slowly, not to stop boiling. Cook to hard ball stage. Pour on buttered plate and cut in squares. Wrap in oil paper. Source: Mrs. A. R. Wolf, Bethel Grange, Clermont County, OH Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry Cake Categories: Cakes, Desserts Yield: 6 servings 1 3/4 c All purpose flour 3 Eggs, separated 2 ts Baking powder 1 ts Vanilla 1/2 ts Salt 1/2 c Milk 1/4 ts Nutmeg 1 c Glace cherries (1/2 lb) - -cut 1/2 c Butter -in halves 1 c Sugar - Sift flour, measure and sift again with the baking powder, salt and nutmeg. Cream butter and sugar well. Add the egg yolks and vanilla. Beat well again. Add 1-1/4 cups of the flour alternately with the milk,beginning and ending with flour and beating smooth after each additions. Fold in the egg whites which have been beaten until stiff. Sprinkle half of the flour that was saved out over the batter, then sprinkle cherries over, and then remaining flour, fold gently until all is well blended. Bake in a well greased 5x9 loaf pan for about 1 to 1-1/2 hours at 350 F or until done. Origin: Found in recipe box bought at garage sale. Shared by: Sharon Stevens Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coconut Cake Categories: Cakes, Desserts Yield: 8 servings 1 ts Baking soda 2 c Flour,all-purpose 1 c Buttermilk 1/2 ts Salt 1/4 lb Butter,at room temperature 2 ts Baking powder 1 1/3 c Sugar 1/2 ts Lemon rind,grated 2 Egg yolks 2 Egg whites ---------------------------LEMON-COCONUT FILLING--------------------------- ------------------------------COCONUT FROSTING------------------------------ 3/4 c Sugar 1/4 c Lemon juice 2 tb Cornstarch 1/2 c Coconut grated 1 c Water,boiling 1 tb Butter 2 Egg whites 1 tb Light corn syrup 1 1/2 c Sugar 1 1/2 c Coconut,grated 1/2 c Water 1. Preheat oven to 350'F. 2. Grease and flour 2 9" layer cake pans. 3. Add soda to buttermilk, stir to blend, and set aside. 4. Cream butter with sugar until light and fluffy. Add egg yolks one at a time and beat well after each addition. 5. Sift flour with salt and baking powder onto waxed paper. Add flour mixture alternately with buttermilk to butter a little at a time and blend well after each addition. Stir in lemon rind. 6. In a separate bowl beat egg whites until stiff, then fold into batter. Pour into prepared pans and bake in preheated oven for about 30 minutes. Remove from pans onto cake rack until cool. Put layers together with Lemon-Coconut Filling, frost with Coconut Frosting, and sprinkle with coconut. *** LEMON-COCONUT FILLING *** Mix together sugar and cornstarch in a saucepan. Add boiling water and lemon juice; stir in coconut. Bring to a full boil over high heat, stirring frequently. Reduce heat slightly and let boil, stirring constantly, for 1 minute. Remove from heat and stir in butter. Cool to room temperature. Stir; spread between cakes layers. *** COCONUT FROSTING *** 1. Combine all ingredients except coconut in top of double boiler. Beat 1 minute to blend, then place over boiling water and beat with rotary hand or electric beater until stiff peaks form, stirring mixture up from bottom and sides of pan occasionally. 2. Transfer to a large bowl and beat 1 minute more, or until thick enough to spread. 3. Frost cake, then sprinkle generously with grated coconut. 4. Makes sufficient frosting for sides and top of 2 9" cake layers. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Sesame Seeds Steak Strips With Vegetables Categories: Chinese, Beef Yield: 10 servings 1/2 c Soy sauce 3 lb Beef sirloin, cut into - -thin 1 tb Sesame seeds -Strips 1/4 c Dry white wine 2 lg Green peppers, cut into 1 md Onion,chopped -Squares, blanched 1/2 c Green onion,chopped 20 lg Mushroom caps 1 cl Garlic,crushed 16 Cherry tomatoes 1/2 ts Ground ginger - For marinade,place soy sauce,sesame seeds,wine,chopped onions, garlic and ginger in blender jar;blend well.Place meat in a large glass or enamel bowl and pour marinade over.Marinate several hours or overnight,stirring occasionally.Just before cooking,remove meat from marinade and drain,reserving marinade. Thread meat on skewers,alternating with green pepper pieces,cherry tomatoes and mushroom caps.Brush with cooking oil.Grill to desired doneness,basting with marinade several times during cooking.Leftover marinade may be heated and served as a sauce at table. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Pudding Cake Categories: Cakes, Desserts Yield: 8 servings 4 Eggs, separated 1/2 c Flour 1/3 c Lemon Juice 1/2 ts Salt 1 ts Grated Lemon Peel 1 1/2 c Milk 1 tb Butter or Margarine, melted -Whipped Cream 1 1/2 c Sugar - Beat yolks until thick and lemony about 5-8 minutes. Blend in the juice, lemon peel and butter. Combine sugar, flour, salt and add alternately with milk blending well after each addition. Beat whites until stiff. Fold into batter. Pour batter into a 1-1/2 Qt baking dish. Set in a pan of hot water and bake 50 minutes in a preheated 350oF oven until lightly brown. Serve warm with whipped cream. Source: "The Yankee Kitchen" 04-07-93 [#2] Granny Orr Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oatmeal Butter Crackers Categories: Breads Yield: 60 servings 1 1/2 c All-purpose flour 6 tb (3/4 stick) butter or 1 1/2 c Rolled oats (oatmeal) -Margarine, melted and 1/2 ts Salt -Cooled 1 tb Sugar 1/2 c Milk Preheat the oven to 325~ F. "Crunchy and nutty, these crackers make a nutritious snack. Put your feet up after a hard day's work and enjoy a few with a glass of fresh lemonade. 325~ F 20 to 25 minutes Stir together the flour, oats, salt, and sugar in a large bowl or in the food processor. Cut in the butter until the mixture resembles coarse meal. Blend in enough of the milk to form a dough that will hold together in a cohesive ball. Divid the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll as thin as possible, to about 1/16 inch thick. Using a spatula, rolling pin, or your hands, transfer the rolled dough gently onto a large baking sheet. With a sharp knife, score the dough into 2-inch squares without cutting all the way throug the dough. Prick each square 2 or 3 times with the tines of a fork. Bake for 20 to 25 minutes, turning over after 15 minutes, until crisp. Cool on a rack. Break into individual crackers when cool. Yield: 50-60. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Party Mix Categories: Appetizers Yield: 1 servings 1/4 c (1/2 stick) margarine or 8 c Your favorite chex cereals -Butter 1 c Salted mixed nuts 1 1/4 ts Seasoned salt 1 c Pretzel sticks 4 1/2 ts Worcestershire sauce - Melt margarine in open roasting pan in preheated 250 oven. STir in seasonings. Gradually add cereals, nuts and pretzels; stir to coat evenly. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in airitght container. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Picnic Potato Salad Categories: Cajun, Salads Yield: 24 servings 10 lb Potatoes 1 c Celery, finely chopped 8 ea Eggs, hard-boiled 1 c Fresh parsley,finely - -chopped 2 c Dill relish 1 1/2 pt Mayonnaise 1 c Sweet relish 1/2 c Yellow mustard 2 c Salad olives, chopped 1 x -Salt, to taste 2 c Onions, finely chopped 1 x -Louisiana hot sauce Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic." From Justin Wilson's "Outdoor Cooking With Inside Help" Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Popcorn Balls Categories: Candies Yield: 15 servings 5 qt Popped corn 1/2 ts Salt 2 c Sugar 1 ts Vinegar 1/2 c Light corn syrup 1 ts Vanilla 1 1/2 c Water - Measure popped corn into large heat-proof bowl. Place in a 300 degree to 325 degree F. oven to keep hot and crisp. Combine sugar, corn syrup, water, salt, and vinegar in a small saucepan. Cook, covering with a tight lid the first few minutes of cooking to dissolve sugar, then remove lid and place thermometer in pan. Cook to 250 degrees. Add vanilla. Slowly pour syrup over hot popped corn. Mix well until all corn is well coated. Shape into balls. Makes 15 to 20 balls. Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201 Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Or Plain Butterhorns Categories: Breads, Desserts Yield: 10 servings 1/4 c Water 2 Eggs 1 Yeast 1/2 c Pecans or walnuts, chopped 1/2 ts Nutmeg 1/2 c Sugar 2 c Flour 1 1/2 c Powdered sugar 1/2 ts Cinnamon 1/4 c Softened margarine 1/2 ts Salt 1/2 ts Vanilla 1 ts Softened margarine 1 tb Milk, about Contributed to the echo by: BOYD NARON SPICED OR PLAIN BUTTERHORNS Butter Frosting: Combine water, yeast and 1 T. sugar. Let stand in warm place until yeast dissolves and mixture foams. Mix together nutmeg, flour, cinnamon, salt and margarine as you would for pie crust. Add egg yolks and yeast mixture. Blend well and form into a ball. Divide dough into 4 parts. Roll each into an 8- or 10-inch circle onto wax paper. Cut into eight to ten wedges. Spread each piece with mixture of egg white and 1/2 c. sugar and sprinkle with nuts. Roll from wide end to pointed end to form a horn. Bake on greased cookie sheet at 375 degrees for 12 to 15 minutes until lightly browned. To make frosting, combine ingredients and beat until fluffy. Frost when cooled. If left unfrosted, can dust with powdered sugar or leave plain. For non-spiced cookie, omit cinnamon and nutmeg. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salt Water Taffy Categories: Candies Yield: 6 servings 1 c Sugar 2/3 c Honey 3 tb Corn-starch -Few grains salt 1/2 c Water - Mix dry ingredients. Add water and honey. Cook to hard ball stage (265 - 270 F). Pour into well-buttered pan. Cool. Pull until porous. Cut in 1-inch pieces. Mrs. S.P. Ottow, Davenport, N.D. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sesame Shrimp Categories: Appetizers, Fish/sea Yield: 1 servings --------------MARINADE----- 2 ts Honey 2 tb Sesame seeds 1/2 ts Salt 1 2 1/2 inch piece fresh 1/8 ts Ground hot red pepper -Ginger- root peeled and 2 1/2 lb Large shrimp (about 35) -Coarsely chopped -Shelled and deveined (2 1 tb Rice wine vinegar -lb - -When cleaned) 1 tb Oriental sesame oil - 1/4 c Cold water -----------------------------------SAUCE----------------------------------- 2 tb Honey 1/2 ts Dijon style mustard 2 tb Rice wine vinegar 3 tb Peanut oil for cooking 2 tb Soy sauce Shrimp 4 ts Oriental sesame oil MARINADE: Combine sesame seeds and gingerroot in container of electric blender or food processor. Cover, whirl until blended. Add vinegar, sesame oil, cold water, honey, salt and red pepper. Whirl until blended. Transfer the marinade to a large bowl. Add the shrimp and toss to coat. Cover with plastic wrap; marinate in refrigerator 45 minutes but no longer than 60 minutes. SAUCE: Whisk honey, vinegar, soy sauce, sesame oil and mustard in small bowl. Reserve. Heat peanut oil in large skillet over medium high heat. Working in batches, lift shrimp from marinade with slotted spoon or spatula to skillet. Saute until shrimp just begin to curl, 1-3 minutes. Serve with sauce. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Smoked Prime Rib (Rich Davis, K.C. Masterpiece R Categories: Main dish, Meats, Beef Yield: 8 servings 8 lb Prime rib roast 1 x -Dry rub seasonings Place dry rub seasonings over entire roast surface. Grill roast in smoker (indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a meat thermometer indicates 140 deg (for M-Rare). Sprinkle crushed rosemary leaves 3/4 of the way thought the cooking time. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Western Omelet Categories: Cheese/eggs, Breakfast Yield: 4 servings 6 lg Eggs 1 pk (4 oz) sliced ham 1/4 ts Black pepper 1 pk (8 oz) mushrooms -Salt 2 lg Tomatoes 1 sm Onion -Salad oil 1 md Sized green bell pepper -Parsley sprigs for - -garnish In a bowl,with a wire whisk or fork,beat eggs,black pepper,1/3 cup water and 1/2 tsp. salt until blended.Dice onion,green bell pepper and ham.Cut each mushroom in half.Cut tomatoes into wedges. In a 12" skillet over medium high heat,in 1 tbsp. hot salad oil cook onion,green bell pepper and 1/4 tsp. salt until tender.Add ham and heat through.Remove to small bowl;keep warm.In same skillet,in 1 tbsp. hot oil,cook mushrooms until golden.Remove to another bowl;keep warm. In the same skillet over medium heat,heat 2 tbsp. salad oil. Pour egg mixture into skillet;cook until set around edges.With metal spatula,gently,lift edge as it sets,tilting to allow uncooked portion to run under the omelet.Shake skillet, occasionally,to keep omelet moving freely in the pan.When omelet is set but still moist,spoon ham mixture over half the omelet. Tilt skillet and,with spatula,fold omelet in half;slide onto heated platter.Top with mushrooms.Garnish platter with parsley sprigs and tomato wedges.Makes 4 servings. Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whiskey Balls Categories: Candies, Beverages Yield: 36 servings 3 c Vanilla wafer crumbs 1/2 c Bourbon 1/2 c Finely chopped pecans 3 tb Light corn syrup 1/2 c Unsweetened cocoa -Salt, if desired 2 c Confectioner's sugar - 1. Blend together the crumbs, nuts, cocoa, 1 cup confectioner's sugar, bourbon, corn syrup, and a dash of salt. Form into small balls the size of walnuts. 2. Roll each ball in the remaining 1 cup confectioner's sugar and place on a cookie sheet. Chill in the refrigerator for several hours or overnight. Note: It is traditional in the South to use bourbon, but rye may also be used. This confection -- or at least a version of it -- was an early Southern version of those chocolate truffles that became the rage for chocolate lovers during the 1980s in this country. The whiskey balls are made, of course, with cocoa rather than chocolate. ~-From Craig Claiborne's "Southern Cooking" ~-Lovingly hacked in for the FIDO Cooking Echo by Wesley Pitts, the Bourbon Cowboy. Converted by MMCONV vers. 1.40 -----