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MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bread Pudding with a French Flair Categories: Cyberealm, Mom's best, Desserts Yield: 8 servings MMMMM-----------------------VANILLA SAUCE---------------------------- 1 c Milk 1 c Heavy cream 1/2 ts Vanilla 4 Egg yolks 1/2 c Sugar MMMMM-----------------------BREAD PUDDING---------------------------- 4 sl White bread 1 cn Pitted sweet dark cherries 3 1/2 c Milk 5 Whole eggs 2 Egg yolks 1 c Sugar 1 ts Vanilla 1. Make vanilla sauce: in a small saucepan, over direct heat bring 1 cup milk with cream and 1/2 tsp vanilla to boiling; just until bubbles form around edge. Remove from heat. In the top of a double boiler, with an electric mixer at medium speed, beat 4 egg yolks until thick. 2. Gradually beat in 1/2 cup sugar, beating until soft peaks form when beaters are raised. Add hot milk mixture. Place over hot water (water in the lower part of the double boiler should not touch the upper part). Cook, stirring until coating forms on metal spoon - about 10 to 15 minutes. 3. Pour into a bowl; place a sheet of waxed paper on the surface. Refrigerate 2 hours. Preheat oven to 350F. Trim crusts from the bread and cut in half diagonally. Drain cherries. Turn cherries onto the bottom of a buttered 2 quart 8 inch square baking dish. Overlap bread slices on top. 4. Prepare custard: In a small saucepan over direct heat heat the milk until bubbles form around the edge of the pan. Remove from heat. In a medium bowl, with an electric mixer, beat whole eggs and egg yolks until light and foamy. Gradually beat in the sugar, 2 tablespoons at a time. 5. Beat until well-blended. Gradually pour the hot milk, beating constantly. Add vanilla, mixing well. Pour custard over bread and cherries mixture in baking dish. Set baking dish very carefully in a large shallow pan on the lower rack of the oven. Carefully pour hot water to 1 inch level around dish. 6. Bake, uncovered, 45-50 minutes or until knife comes out clean. Remove to rack to cool. To serve, spoon sauce over individual servings Makes 8 servings. Note: You might try sprinkling cinnamon-sugar mixture over the pudding before baking. It's great. Source: McCall's Cooking School Typed for you by: Linda Fields Cyberealm BBS, Watertown, NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Italian Cheese-It Casserole Categories: Cyberealm, Mom's best, Casseroles Yield: 6 servings MMMMM------------------------FIRST LAYER----------------------------- 1 lb Lean ground beef 1 ts Salt 1/4 ts Pepper 1 cl Garlic, minced MMMMM------------------------SECOND LAYER----------------------------- 4 c Water 1 ts Salt 3 lb Zucchini or summer squash, -chopped 1 cn 4 oz chopped green chiles 1 md Onion, finely chopped 2 tb Butter 1 c Shredded cheddar cheese MMMMM------------------------THIRD LAYER----------------------------- 2 Eggs 2 c Cottage cheese 2 ts Chopped parsley 2 tb Grated Parmesan cheese 1. For the First layer: Put ground beef, salt, pepper and garlic in a skillet over moderate heat. Stir mixture with a wooden spoon, break- ing up into large chunks of meat as it cooks. Cook until well done. Drain fat, and spoon mixture into a 2 quart casserole dish. 2. For the Second Layer: Put water and 1 tsp. salt in a 3 quart sauce- pan. Bring to a boil over high heat, and add squash. Cook for 5-8 minutes or until very tender. Pour into a colander, drain well. 3. Transfer squash back to the saucepan and mash with potato masher or electric mixer until squash is well broken up. Add green chiles, onion and butter. Mash until thoroughly combined. Spread over beef mixture. Sprinkle with cheddar cheese. Preheat oven to 350F. 4. For the Third Layer: Put eggs into a medium sized bowl; beat with a wire whisk or portable mixer until light. Fold in cottage cheese and parsley. Spoon over squash layer in the casserole. 5. Sprinkle casserole with Parmesan cheese (you might even add a little more cheddar if desired), and place on the center rack of the oven. Bake for 35-40 minutes or until casserole is thoroughly heated and top layer is set. Serve immediately. Source: McCall's Cooking School Typed for you by: Linda Fields, Cyberealm BBS, Watertown NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kansas City Barbeque Sauce Categories: Cyberealm, Sauces, Mom's best Yield: 1 servings 1 ts Salt 3 c Canned beef broth 1/4 c White vinegar 1/2 c Worchestershire sauce 1 c Tomato paste 1/2 c Brown sugar 1/2 c Honey 1 tb Chili powder 3 tb Paprika 1 tb Sage 1 1/2 ts Cayenne pepper 1 ts Tumeric 3 cl Garlic, crushed Blend all together in a large saucepan and simmer for 1 1/2 hours. Source: Jeff Smiths' Frugal Gourmet Cooks American (with variations by the typist) Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Four Way Cincinnati Chili Categories: Cyberealm, Mom's best, Main dish Yield: 6 servings 3 1/2 c Chopped onion, divided 1 c Chopped green pepper 2 cl Garlic, minced 1 lb Ground round 2 ts Ground cinnamon 2 ts Paprika 1 ts Chili powder 1 ts Ground cumin 1/2 ts Ground allspice 1/2 ts Dried whole marjoram 1/4 ts Ground nutmeg 1 Stick cinnamon 3/4 ts Salt 1/4 ts Pepper 2 cn Whole tomatoes, undrained & -chopped (14.5 oz ea) 4 1/2 c Hot cooked spaghetti 3/4 c Shredded reduced fat cheddar -cheese 36 Oyster crackers 1. Coat a large Dutch oven with cooking spray; place over medium- high heat until hot. Add 2 cups onion and the next 3 ingredients; cook until meat is browned, stirring to crumble. 2. Add ground cinnamon and next 7 ingredients. Cook 1 minute. Add salt and pepper and tomatoes; simmer, uncovered 20 minutes. 3. To serve, arrange spaghetti on individual serving plates. Spoon chili over spaghetti, top with cheese and remaining 1 1/2 cups onions. Serve with crackers. Source: Cooking Light Magazine, October 1993 Typed for you by Linda Fields Cyberealm BBS, Watertown, NY Serving size: 3/4 cup spaghetti, 1 cup chili, 2 Tb cheese, 1/4 c onion, 6 crackers. Calories per serving: 394; fat 8.7 gm; sodium 517 mg. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Torta Di Polenta Categories: Cyberealm, Mom's best, Cakes, Italian Yield: 10 servings MMMMM----------------------------CAKE--------------------------------- 2/3 c Sugar 3 tb Margarine, softened 2 Egg yolks 2 ts Vanilla 1 3/4 c Yellow cornmeal 3/4 c Flour 1 ts Baking powder 1 ts Baking soda 1/2 ts Ground nutmeg 1/4 ts Salt 1 1/2 c Low-fat buttermilk Vegetable cooking spray MMMMM----------------------TWO BERRY SAUCE:--------------------------- 3/4 c Frozen blackberries, divided 3/4 c Frozen raspberries, divided 1/4 c Water 1 tb Sugar 1/4 c Unsweetened orange juice 2 ts Cornstarch 2 tb Chambord (raspberry liqueur) For the Cake: 1. Cream sugar, margarine and egg yolks together at medium speed of an electric mixer until light and fluffy. Add vanilla; beat at low speed until blended. 2. Combine cornmeal and next 5 ingredients. With mixer on low speed, add to creamed mixture alternately with buttermilk, beginning and ending with cornmeal. Pout into a 9" round cakepan coated with cooking spray. Bake at 350F for 40 minutes or until wood pick inserted comes out clean. Cool in pan 10 minutes, remove from pan and cool on rack. Serve with Two-Berry Sauce. For the Sauce: 1. Position knife blade in food processor; add half of the berries, water, and orange juice. Process 1 minute or until smooth. 2. Combine sugar and cornstarch in a small saucepan, stirring well. Gradually add berry puree, stirring with a wire whisk until blended. Bring to a boil over medium heat, cook 1 minute or until thickened. Add remaining berries and Chambord; heat thoroughly. Yields: 1 1/4 c. Serving information: Cake: 257 calories; fat 6.1 gm; sodium 239 mg Sauce: 16 calories; fat .1 gm; sodium 0 mg Source: Cooking Light Magazine, October 1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Miascia -- Mixed Fruit Tart Categories: Cyberealm, Mom's best, Cakes, Italian Yield: 8 servings 1/4 c Raisins 1/2 c Boiling water 8 (1 oz ea) slices white bread 1 1/2 c 1% Low fat milk, divided 1 c Peeled, chopped pear 2 tb Flour 1/4 c + 2 Tb. sugar, divided 2 tb Cornmeal 1 ts Grated lemon rind 3 Eggs, lightly beaten 1/2 c Seedless red grapes, halved 2 ts Chopped fresh rosemary 2 ts Olive oil 1. Combine raisins and boiling water; let stand 15 minutes. Drain and set aside. 2. Trim crusts from bread. Cut each slice into 4 triangles; place in a single layer in a 13 x 9 x 3 baking dish. Pour 1/2 cup milk over bread and let stand for 5 minutes. 3. Carefully (bread will be soggy) arrange the bread triangles in the bottom of a 10" quiche dish coated with cooking spray. Top with apple and pear. Place flour in a medium bowl, gradually add remaining milk stirring with a wire whisk until blended. Stir in 1/4 cup plus 1 Tb sugar, cornmeal, lemon rind and eggs; stir well. Pour milk mixture over apple and pear; top with raisins and grapes, and sprinkle with rosemary. Drizzle oil over mixture; sprinkle with remaining sugar. 4. Bake at 350F for 50 minutes or until set; cool on wire rack. Cut into wedges. Serving information: 207 calories; fat 4.5 gm; sodium 155 mg Source: Cooking Light Magazine, October 1993 Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tiramisu (Light) Categories: Cyberealm, Mom's best, Desserts, Italian Yield: 9 servings 1/2 c Sugar 1 c Nonfat cottage cheese 1 c Nonfat sour cream 2 tb Dark rum 1 pk (8 oz) Light Cream Cheese 1 1/4 c Hot water 1 tb + 1/2 ts instant expresso -coffee granules 40 Ladyfingers 1/2 ts Unsweetened cocoa 1. Position knife blade in food processor; add first 6 ingredients. Process until smooth; set aside. 2. Combine hot water and expresso granules. Split ladyfingers in half lengthwise. Quickly dip 20 ladyfinger halves, cut side down, in expresso ( which you've mixed in a small bowl). Place, dipped side down, into the bottom of a 9" square baking dish. Dip 20 more halves cut side down into the expresso; arrange dipped side down on top of the first layer. Spread 2 cups of the cheese mixture over the lady- fingers evenly; repeat procedure with remaining ladyfinger halves, expresso, and cheese mixture. 3. Place one toothpick in each corner and one in the center of the tiramisu (to prevent plastic wrap from sticking to the cheese mixture) Cover with plastic wrap. Refrigerate 3-8 hours. Remove toothpicks; sprinkle with cocoa. Note: You can add fresh or frozen fruit or cinnamon sugar as a garnish. Serving information: 222 calories; fat 7.5 gm; sodium 254 mg. Source: Cooking Light Magazine, October 1993 Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Swiss Almond Apple Cake Categories: Cyberealm, Cakes, Desserts Yield: 16 servings CAKE 2/3 c Sugar 1/2 c Butter 2 Eggs 2 tb Lemon Juice 2 c Flour 2 ts Baking Powder 1/4 ts Salt 1/4 c Red Raspberry Preserves 3 1/2 c Apples, peeled & thinly Sliced (approx. 4 apples) TOPPING 1 c Ground Almonds 1/2 c Sugar 1/2 c Dairy Sour Cream 2 Eggs, beaten 2 tb Flour 1 ts Lemom peel, grated GLAZE 1/4 c Powdered Sugar 1 ts Lemon Juice (1 to 2 ts.) 1. Heat oven to 375°F. Grease and flour 9 or 10-inch springform pan. 2. In a large bowl, combine 2/3 cup sugar and butter; beat until light and fluffy. 3. Add 2 eggs and 2 tablespoons of lemon juice; beat until well blended. 4. In a small bowl combine 2 cups flour, baking powder, and salt; blend well. 5. Add to egg mixture; beat at low speed until well blended. 6. Spread in prepared pan. Then spoon preserves over batter; carefully spread to cover. 7. Top with apple slices; slightly press into batter. 8. In medium bowl, combine all topping ingredients; blend well and pur over apples. 9. Bake at 350°F. for 55 to 65 minutes or until apples are tender, edges are light golden brown and toothpick inserted in center comes out clean. 10. Cool 10 minutes, then carefully remove sides of pan. 11. In small bowl, blend all glaze ingredients until smooth; drizzle over cake. Serve warm or cool. * * * * * * * * * * * * * NUTRIENTS PER 1/16 OF RECIPE Calories.........................280 Dietary Fiber....................2 g Protein..........................5 g Sodium........................150 mg Carbohydrates...................39 g Potassium.....................125 mg Fat.............................12 g Calcium..................6% U.S. RDA Cholesterol....................90 mg Iron.....................6% U.S. RDA Source: The Pillsbury Cookbook Typed for you by Lois Flack - Cyberealm BBS, Watertown NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Dolores Scaia's Cinnamon Nut Cake Categories: Mom's best, Cyberealm, Cakes Yield: 8 servings 1/2 c Butter 1 c Sugar 2 Eggs 1 c Sour cream 2 c Flour, sifted 1 ts Baking powder 1 ts Baking soda 1 pn Salt 1 ts Vanilla MMMMM--------------------------TOPPING------------------------------- 1/2 c Sugar 1/2 c Walnuts, chopped fine 1 ts Cinnamon MMMMM---------------------------ICING-------------------------------- 1 c Confectioners sugar 2 tb Milk 1 ts Almond extract 1. Mix the softened butter, sugar, eggs, and sour cream together in a large bowl. Set aside. 2. In a sifter, add the flour, baking powder, soda and salt, and sift gradually into the butter mixture. Blend well. Add the vanilla. 3. Pour half the cake batter in a greased 13 x 9 x 2 pan. Sprinkle with half of the topping mixture, and add the remaining cake mixture. Sprinkle with the remaining topping mixture. If you wish, you may swirl the topping mixture into the cake mixture. 4. Bake at 350F for 35 minutes or until the cake springs back. TOPPING: To prepare, mix all ingredients together. ICING: Mix all ingredients together in a bowl and set aside. While the cake is still warm, pour on top of cake. Source: Deloris Scaia, Alliance Ohio (my mom's best friend for 50 years) Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Palatschinken From Brigitte Sealing Categories: Cyberealm, Desserts Yield: 4 servings 5 1/3 oz Flour 2 Eggs 1 c Water 1 pn Salt 1 ts Sugar 2 Squares Baking chocolate 1 tb Butter 2 tb Powdered sugar 1. Mix flour, eggs, and water, salt and the sugar. Beat until very fluffy. Melt butter in skillet and drop in dough by tablespoonsful and spread out thinly. Make the pancakes small. Fry until golden brown. Keep warm. 2. Melt chocolate and powdered sugar in microwave or over hot water. Fill the pancakes with this mix. Roll them up gently. and sprinkle with additional powdered sugar. Serve WARM! This is a classical Austrian and German dessert. From: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by: Linda Fields, Sysop, Cyberealm BBS, Watertown, NY 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Bananas From Brigitte Sealing Categories: Cyberealm, Desserts Yield: 4 servings 4 Bananas 7/8 oz Cornstarch 1 3/4 oz Sugar 1 tb Milk 1 3/4 oz Baking chocolate 1. Peel bananas and cut in half lengthwise. Melt chocolate and stir in milk and cornstarch. Bring to boil. 2. Put bananas in a dessert dish, pour the sauce over them. Garnish with cool whip or whipped cream, or add a scoop of vanilla ice cream. Serve warm or cold. Source: Brigitte Sealing, Cyberealm BBS, Watertown NY Typed for you by: Linda Fields Sysop, Cyberealm BBS, Watertown NY 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Applebutter From Brigitte Sealing Categories: Cyberealm, Jelly/jam Yield: 1 servings 6 Apples (or 8 if small) 1 tb Cinnamon 1/4 c +2 TB concentrated frozen -apple juice 1 c Water 1/8 ts Ground cloves 1/4 c Water 1 tb Cornstarch 1. Peel, core, and thinly slice apples. Put them in a saucepan with 1/4 cup of the water and 1/4 cup of the applejuice. Bring to a boil, then reduce heat and simmer uncovered for 1 hour. Mix cornstarch with the 2 Tb of applejuice. Stir into the mix, and stir until it thickens. 2. Put all ingredients in a blender and puree until smooth. Refriger- ate. Makes about 4 cups. From: Brigitte Sealing, Cyberealm BBS, Watertown NY Typed for you by: Linda Fields, Sysop, Cyberealm BBS Watertown, NY 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sauerbraten Ala Brigitte Categories: Cyberealm, Meats Yield: 6 servings 2 1/4 lb Lean boneless beef roast 1 pt Buttermilk 1 3/4 oz Butter 1 Bayleaf 1 md Onion 2 Whole cloves 2 Peppercorns 2 2/3 oz Bacon 1 c Red wine 2 1/4 c Water1 1 sl Rye bread 2 Carrots Salt 1/2 c Tomato paste 1. Wash and dry meat well. Put in a porcelain or glass bowl. Peel and slice the onions and the carrots and place on top of the meat. Add the bayleaf and the peppercorns and then pour the wine and the buttermilk over it all. Let the meat marinade for 3 days, turn it over daily. 2. Cut the bacon in cubes and fry it in the butter until it is crisp. Add the meat and lightly brown on all sides. Add 2 Tb of the marinade and simmer for 10 minutes more. 3. Add the tomato paste and the crumbled rye bread and salt to taste. Add the carrot and onion slices and simmer on low for about 1 1/2 hrs. Trun the meat often and replace water, if necessary. Strain the gravy and thicken with a little conrstarch if desired. Traditionally served with wide noodles, or mashed potatoes and carrots or mixed vegetables. Try out more marinade to adjust to your taste. Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by Linda Fields, Sysop, Cyberealm BBS Watertown NY 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fudgy Chocolate Pudding Categories: Cyberealm, Mom's best, Desserts, Low-cal Yield: 6 servings 1 c + 2 Tbsp. self rising flour 1/4 c Unsweetened cocoa 1/3 c + 2 tsp.sugar 1/4 c Margarine 1 Egg, lightly beaten 1/2 ts Vanilla 1/2 c Skim milk 2 c Hot water 1. Preheat oven to 400F. Spray a 1 1/2 qt. round casserole with non- stick cooking spray. 2. Sift flour and 2 Tbsps. + 2 tsps. of the cocoa into a medium bowl; set aside. 3. In large bowl, with an electric mixer, beat 1/4 cup of the sugar and the margarine until light and fluffy. Beat in egg and vanilla. Fold into flour mixture alternately with milk; spoon into prepared casserole. 4. In a small bowl, combine the remaining 1 Tbsp. + 1 tsp. cocoa and the remaining 2 Tbsps. sugar; sprinkle over the mixture in the casserole. Carefully pour hot water over the entire mixture. Bake for 30-35 minutes. 5. To serve, spoon warm pudding into 6 individual serving dishes. NOTE: A personal note... this is great with vanilla ice cream or chocolate cool whip! Each serving provides: 2 Fats, 1 Bread, 75 optional calories Per serving: 231 calories, 5 gm protein, 10 g fat, 33 g carbohydrates 116 mg calcium, 410 mg sodium, 36 mg cholesterol, 2 g dietary fiber Source: Weight Watchers Magazine Light and Easy New Family Classics 1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ricotta-Sour Cream Cheesecake with Strawberry Sauce Categories: Cyberealm, Mom's best, Cakes Yield: 10 servings 3 c Part-skim ricotta cheese 4 Eggs 3/4 c Light sour cream 2 tb + 2 t. honey 1 tb Fresh lemon juice 2 ts Grated lemon peel 1 1/2 c Strawberries 2 tb + 2 t. confectioners sugar 1 md Kiwi fruit, pared and sliced 1. Preheat oven to 400F. Spray and 8" springform pan with non-stick cooking spray. 2. In a large bowl, with an electric mixer, beat ricotta cheese until smooth; add eggs one at a time, beating well after each addition. Add sour cream, honey, 2 tsps. of the lemon juice and the lemon peel; beat until combined. 3. Pour mixture into prepared springform pan; set pan in 13x9 baking pan. Pour hot water into the baking pan until it comes halfway up on the sides of the springform pan. Bake 1 hour or until top feels firm to the touch. Cool to room temperature. 4. Set aside 5 whole strawberries for garnish; slice the remaining berries. In a blender combine the sliced strawberries, sugar and remaining 1 tsp lemon juice; puree until smooth. Strain through cheesecloth into a small bowl. 5. Carefully remove sides of springform pan from cheesecake. Cut reserved strawberries into halves. Garnish cheesecake with sliced kiwi fruit and halved strawberries; serve with strawberry sauce. Source: Weight Watchers Magazine Light and Easy New Family Classics 1993 Each serving provides: 1 1/2 proteins, 1/4 fruit, 60 optional calories Per serving: 192 calories; 12 g protein, 9 g fat, 15 g carbohydrates, 241 mg calcium, 133 mg sodium, 113 mg cholesterol, 1 g dietary fiber Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Mousse Categories: Cyberealm, Mom's best, Desserts, Low-cal Yield: 4 servings 1 Envelope unflavored gelatin 1 c Water 1 tb + 1 t. unsweetened cocoa 1 c Part skim ricotta cheese 2 tb + 2 t. chocolate syrup 1/2 c Thawed frozen dairy whipped -topping 1/2 oz Dark chocolate, grated 1. In a small saucepan, sprinkle gelatin over water; let stand a few minutes to soften. Set over low heat, cook stirring constantly until dissolved. Remove from heat. Add cocoa; stir until dissolved. 2. In a food processor, combine gelatin mixture, ricotta cheese, and chocolate syrup,and puree 30 seconds, until smooth. 3. Pour chocolate mixture into 4 individual dessert dishes, cover and refrigerate 1 hour, or until set. 4. Top each serving with 2 Tb. whipped topping, sprinkle evenly with grated chocolate. Each serving provides: 1 protein, 80 optional calories Per serving: 172 calories, 9 g protein, 8 g fat, 16 g carbohydrate, 172 mg calcium, 93 mg sodium, 19 mg cholesterol, 1 g dietary fiber Source: Weight Watchers Magazine Light and Easy New Family Classics 1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pasta Salad Dijonnaise Categories: Cyberealm, Mom's best, Salads Yield: 12 servings 1 lb Interesting pasta cooked to -directions 2/3 c Italian salad dressing 1 tb Dijon mustard 1/4 c Chopped onion 1/4 c Chopped celery 1 sm Chopped carrot Salt and pepper to taste Cook the pasta, drain and cool. Mix all ingredients together, season with salt and pepper and add a little parsley, basil and any other spices you may like to taste. Chill for at least one hour. Source: Linda Fields' memory of good things she used to make Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Old Fashioned Pineapple Upside Down Cake Categories: Cyberealm, Mom's best, Cakes Yield: 8 servings 3 cn (8.5 oz size) sliced pine- -apple in heavy syrup (12 -slices) 1/4 c Butter 2/3 c Light brown sugar, packed 1/3 c Pecan or walnut halves 1 c Flour 3/4 c Sugar 1 1/2 ts Baking powder 1/2 ts Salt 1/4 c Shortening 1/2 c Milk 1 Egg 1 c Heavy cream, chilled or 1 pt Vanilla ice cream 1. Preheat oven to 350F. Drain pineapple slices, reserving 2 T of the syrup. 2. In a heavy 10 inch skillet (preferably cast iron) melt the butter over medium heat. Add brown sugar, stirring until the sugar is melted. Remove from heat. Arrange 8 pineapple slices on the sugar mixture, overlapping the slices slightly around the edge of the pan. Put one slice in the center. Place the walnut or pecan halves in the center of each slice of pineapple. Arrange around the inside of the skillet edge the remaining pineapple, cut in halves. Put pecans/walnuts in the center. 3. In a medium bowl, mix the flour, sugar, baking powder and salt. Add the shortening and milk. Beat 2 minutes at hight speed or until mixture is smooth. Add egg and reserved 2 T pineapple syrup. Beat two minutes more. Gently pour cake batter over the pineapple in the skillet and spread evenly. Be careful not to disarray the pineapple. 4. On a rack in the center of the oven, bake 40-45 minutes or until golden in color and surface of cake springs back to the touch. After the cake is done, let the skillet stand on a wire rack 5 minutes to cool slightly. With a small spatula, loosen cake from the edge of the skillet all around. Place the serving platter over the cake, and turn upside down (carefully). Shake gently.Lift off skillet. Serve with fresh whipped cream or vanilla ice cream. Source: McCalls Cooking School Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Almond Crescents By Brigitte Sealing Categories: Cookies, Cyberealm Yield: 40 servings 1 c Butter 1/2 ts Almond extract 3/4 c Powdered Sugar,sifted 2 c Flour 1/2 ts Salt 1 c Oats,uncooked 1/2 c Almonds,finely chopped Powdered Sugar Heat oven to 325 degress F. Beat butter and almond extract till fluffy;gradually beat in sugar. Add combined flour and salt;mix well. Stir in oats and almonds. Shape to form crescents. Place on ungreased cookie sheet. Bake 15-18 minutes or until light golden brown. Sift powdered sugar over warm crescents. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tea Cookies From Brigitte Sealing Categories: Cookies, Cyberealm Yield: 30 servings 1 c Butter,softened 1/2 c Powedered Sugar 1 1/2 ts Vanilla extract 2 c Flour 1 ds Salt 1 ds Baking Powder 3/4 c Pecans,finely chopped Powdered Sugar for dusting In a bowl,beat together the butter and the powdered sugar until smooth and creamy. Add vanilla. Blend together flour,salt and just the DASH of baking powder. Add flourmix to buttermix,blend well. Add the chopped nuts,combine well. Roll the dough out into two balls.Wrap in platic wrap and chill for at least 1 hour. Flatten dough out and cut into 15-16 equal sized pieces. Shape into marble sized balls. Place on ungreased cookiesheets. Bake at 375-400 degrees F for 10-12 minutes each sheet until firm but NOT brown. While still warm roll into powdered sugar. Let cool and roll in sugar again. They store well and are very yummy!!! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pfefferkuchen Categories: Cyberealm, Cookies, Christmas Yield: 20 servings 11 oz Honey 5 oz Sugar 2 oz Butter 1 pn Salt 2 ts Baking Powder 2 1/4 c Coffe 18 oz Whole Wheat Flour 1 Egg 6 dr Almondoil 1 tb Rum 1/2 ts Ground Cloves 1 ts Cinnamon GLAZE: 2 oz Powdered Sugar 1 tb Hot Water Melt together;honey,sugar,cold coffe and butter in small bowl, by warming it slowly, best in microwave.Let it cool off. Mix the flour and baking Powder together in bowl, make a well in the middle and put in the egg and the spices and stir all together slowly adding the cold honeymixture too. The dough has to be thick but has to drop of a spoon slowly ,if to thick add a little bit more cold coffe. Grease a cookiesheet very good and with a wet spatula spread the dough out on it,about 1 cm thick. Heat oven to 350 gegress F and put the cookiesheet on the highest rack in the oven. Bake about 20 minutes. Make the glaze and immedietly glaze the dough when it it comes out of the oven, cool a little and cut into rectangles. Store in a tightly closed tin container so they stay soft. Those are the old, traditional German Lebkuchen and the stores just add fancier shapes and chocolate icings.The best is to expiriment a little. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Italian Style Fish and Vegetables Categories: Cyberealm, Mom's best, Fish Yield: 4 servings 2 tb Olive oil 1 md Sliced onion 2 1/2 oz Jar sliced mushrooms, drain 1/2 ts Basil 1/2 ts Fennel 2 c Frozen mixed vegetables 2 lb Fresh or frozen sole (thaw) 1/4 ts Salt 1/4 ts Pepper 2 md Tomatoes, sliced 1/3 c Grated parmesan cheese In a large skillet over medium heat, heat the oil. Add the onion. Add mushrooms, basil and fennel. Saute for 4 minutes or until onion is tender. Stir in frozen vegetables. Place fish fillets over vegetables, sprinkle with salt and pepper. Arrange tomato slices over fish. Reduce heat to low, cover and cook 12-16 minutes or until fish flakes with a fork. Remove from heat, sprinkle with parmesan cheese, cover and let stand until cheese melts (about 3 min). Source: The warped mind of Linda Fields Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Super Easy Low Calorie Salad Dressing Categories: Cyberealm, Dressings, Low-cal Yield: 2 cups 1/2 c V-8 juice 1 pk Equal sweetener 1/4 c Vinegar 1/4 c Water 2 tb Oil 1 ts Or more lemon juice Spices to taste: garlic Powder, basil, parsley, salt Mix all in a cruet, and chill for at least 1 hour. You may not like the amounts used, just change them to match your taste buds! Source: The warped mind of Linda Fields Typed for you by: Linda Fields Cyberealm BBS Watertown, NY 315-786-1120 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Salmon Ala Tandy Pro Categories: Cyberealm, Fish Yield: 2 servings 2 Salmon steaks, 1" - 1 1/2" -thick Juice of 1/2 lemon 4 tb Butter or margarine, melted 2 tb Dill weed, ground This recipe is really simple. Rinse the salmon well, and place in a glass bowl. Juice the lemon over the fish and refrigerate for one half hour or so. Meanwhile, melt the butter or margarine and add the dill weed. Prepare a hot BBQ fire (or preheat oven to 400F), and grease the rack with non-stick spray (or prepare a baking dish in the same manner). Rinse the salmon again, and cover liberally with dill-butter mix and bake for 20 min. or grill. If you grill, usually grill 4 min. per side. "I might be so presumptious as to suggest a nice portion of Fettucini Alfredo, a few fresh green beans, cooked just until done a large bottle of Chenin Blanc, two candles, and a smile!" Source: Mike Perry (who works at Radio Shack Watertown), Cyberealm BBS Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1992 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Stuffed Meat Loaf Categories: Cyberealm, Mom's best, Meats Yield: 6 servings 2 lb Ground beef or turkey 1/2 c Bread crumbs 1 Egg 1 tb A-1 Sauce 1/4 c Milk 1 sm Onion, chopped Cheeses: 1/4 c Shredded monterey jack, 1/4 c shredded provolone, + 1/2 c shredded cheddar 2 tb Ketsup 1 ts Garlic powder 1/2 ts Dried basil 1/4 ts Dill 1 tb Barbeque sauce 1. Preheat oven to 350F. 2. Mix the meat, bread crumbs, egg, A-1 sauce, ketsup, garlic, dill, basil, milk, onion and bbq sauce together. Make a large ball, and separate in two halves. Put the first half in a non-stick sprayed baking dish. Create a valley in the center, not too near the edges. In the valley, place the cheeses, mixed together. With the second half,flatten and form it over the top of the bottom half. Seal the edges. 3. Bake for 1 - 1 1/2 hours or until done. Source: The warped mind of Linda Fields Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1992 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Brigitte's Real German Potato Salad Categories: Cyberealm, Salads Yield: 6 servings 8 Boiled and peeled potatoes, Cut into thin slices 1/2 Apple, finely diced 1/2 Onion, finely diced 2 tb Sweet relish 1 ts Spicy mustard 2 tb Pickle juice OR 1/2 tsp Vinegar and 1/2 tsp sugar 4 tb Heaping No Fat Miracle Whip Paprika, salt & pepper -- to taste 4 Hard boiled eggs, diced 1. Mix all ingredients together carefully, season to taste, garnish with parsley. Cool in refrigerator for at least 1-2 hrs, best overnite. Source: Brigitte Sealing (originally from Germany), Cyberealm BBS Typed for you by: Linda Fields, Cyberealm BBS, Watertown NY 1992 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crumb-Topped Green Beans and Mushrooms Categories: Cyberealm, Vegetables Yield: 7 servings 1 pk 16 oz Frz. cut green beans -thawed 2 c Sliced fresh mushrooms 1/4 c Finely chopped onion 2 tb Water 1/4 ts Salt 1/8 ts Pepper 1 tb Butter or low cal margarine 1 tb Olive oil 1 c Fresh white bread crumbs 1 ts Dried basil leaves 1. In a large nonstick skillet, over medium heat, cook green beans, mushrooms and onion in water for 3-4 minutes or until crisp-tender and moisture evaporates. Stir in salt and pepper. Place in serving dish; keep warm. 2. In the same skillet, melt margarine or butter in oil. Add bread crumbs and basil; cook and stir over medium-high heat until light brown. Serve over vegetables. TIPS: To quickly thaw vegetables, place in a colander; rinse with warm water until thawed. Per serving: dietary exchanges: 2 vegetables, 1 fat Calories per serving: 80 cal. per 1/2 cup. Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by Linda Fields, Cyberealm BBS, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar and Dill Cornbread Categories: Cyberealm, Breads Yield: 12 servings 1 c Flour 2 tb Sugar 4 ts Baking powder 1/2 ts Salt 1 c Yellow cornmeal 4 oz (1 cup) shredded cheddar 1 1/2 ts -2 tsp. dried dill weed 1 c Skim milk 3 Egg whites 1/4 c Plain nonfat yogurt 1. Heat oven to 425F. Spray 9" square pan with nonstick cooking spray. 2. In a large bowl, combine flour, sugar, baking powder, salt, cornmeal, cheese and dill; mix well.In a small bowl combine egg whites, milk and yogurt; mix well. Add egg white mixture to dry ingredients. Stir just until dry ingredients are moistened. Batter will be lumpy. Pour into spray-coated pan. 3. Bake for 14-17 min. or until top is light golden. Cut into squares and serve warm. Per serving: dietary exchanges: 1 1/2 starch, 1/2 fat Calories per serving: 140 Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cinnamon Bread Pudding with Whiskey Sauce Categories: Cyberealm, Low-cal, Desserts, Breads Yield: 8 servings MMMMM-----------------------BREAD PUDDING---------------------------- 5 c Cinnamon bread pieces (1") 1/4 c Raisins or dried currants 2 Eggs 2 Egg whites 3/4 c Sugar 2 1/2 c Hot skim milk MMMMM-----------------------WHISKEY SAUCE---------------------------- 1 c Sugar 1 c Water 1/4 c Whiskey 1/4 c Nonfat vanilla yogurt 1. Preheat oven to 375F. Butter (or non-stick spray) a 13 x 9 x 2 (3 quart) baking dish. 2. Combine bread cubes and raisins in buttered dish. In medium bowl, combine eggs, egg whites and 3/4 cup sugar; beat well. Add hot milk. Mix well. Pour mixture over bread and raisins; let stand 5 minutes. 3. Stir gently and bake for 25-35 minutes or until liquid is absorbed. 4. Meanwhile, in a small saucepan, combine 1 cup sugar and water; mix well. Bring to a boil and boil for 5 minutes. Remove from heat; stir in whiskey. Cool to lukewarm. Stir in yogurt. 5. Serve warm bread pudding with warm sauce. TIP: To substitute for whiskey, use 1/4 cup water and 1 teaspoon brandy extract. Per serving: dietary exchanges.. 3 starches, 1 fruit, 1/2 fat Calories per serving: 330 Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1993 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cherry Cranberry Dessert Squares Categories: Cyberealm, Desserts, Low-cal Yield: 12 servings 1 Refrigerated pie crust 3 c Fresh or frozen cranberries 1 c Sugar 1/4 c Cornstarch 1/2 ts Cinnamon 1/4 c Water 1 cn 21 oz cherry pie filling 2 pk (3.4 oz) instant vanilla -pudding & pie filling mix 2 c Skim milk 1/2 ts Rum extract 1 c Frozen light whipped topping -thawed 1. Heat oven to 425F. Microwave pie crust pouch on DEFROST for 20- 40 seconds, or let stand at room temperature for 15-20 minutes. Remove crust from pouch. Unfold crust; peel off plastic sheets. Press pie crust in bottom only of 13x9 pan, cutting to fit. Press seams firmly to seal. 2. Price crust generously with fork. Bake at 425F for 9-11 minutes, or until light golden brown. Cool. 3. In medium nonstick saucepan, combine cranberries, sugar, corn- starch, and cinnamon; mix well. Stir in water; bring to a boil. Cook and stir over medium-high heat for about 5 minutes or until cranberries pop and sauce is very thick and translucent. Add cherry pie filling; mix well. Cover surface with plastic wrap and refrigerate until cool. 4. In a medium bowl, combine pudding and milk. Stir in rum extract. Blend with a wire whisk until thickened. Spoon over baked crust. Top evenly with cranberry mixture and refrigerate 30-60 minutes, or until set. Serve with whipped topping. Per serving: 1 starch, 3 fruits, 1 fat Calories per serving: 310 Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple Crisp Ala Brigitte Categories: Desserts, Cyberealm Yield: 6 servings 4 c Apples,tart,sliced,peeled 1/2 c Water 3/4 c Flour 1 c Sugar or brown sugar 1 ts Cinnamon 1/2 c Butter 1/4 ts Salt Cream or whipped cream Butter a deep baking dish, put apples,water,flour,sugar and cinnamon in it. Mix with spoon and spread butter and salt over the apple mix. Bake at 350 degrees F until the apples are tender and the crust brown,about 30 minutes.Serve with cream or whipped cream From Fanny Farmers Boston Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple Pear Cake Categories: Cyberealm, Mom's best, Low-cal Yield: 12 servings 1/4 c Margarine 3/4 c Packed light brown sugar 1 Egg 1 1/2 ts Vanilla 2 1/4 c Flour 1 1/2 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 2 ts Ground cinnamon 1 ts Ground nutmeg 2 sm Apples, chopped 3/4 oz Dried pears 3/4 c Lowfat buttermilk * 1 tb Confectioners sugar * Or you can use 3/4 cup regular milk and 1 T vinegar to make sour milk. ====================================================================== = 1. Preheat the oven to 375F. Spray a 9 1/2 inch tube pan with nonstick spray. 2. In a large bowl, cream the margarine with the brown sugar. Beat in the egg and vanilla. 3. In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir to blend. Stir in the cinnamon and nutmeg. 4. Finely chop the apples, and mince the dried pears. 5. Alternately add the flour mixture and the milk to the butter-sugar mixture in three additions, beating just until the flour is no longer visible. Stir in the apples and pears. 6. Scrape the batter into the tube pan and bake for 40 min., or until golden brown and tests clean. 7. Cool in the pan on a rack for 10 minutes, then unmold the cake and cool completely. Dust cake with confectioners sugar just before serving. Serving size: one 2 1/4 inch wedge. Per serving: each provides 1 fat, 1 bread, 1/4 fruit, 60 optional cals. Calories per serving: 207 Note: If you don't have any dried pears, you can substitute raisins are just as good! Source: Weight Watchers Smart Choice Recipe Collection 1993 Typed for you by: Linda Fields Cyberealm BBS Watertown, NY 1993 315-786-1120 Source: Weight Watchers MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Eggnog Bread Pudding with Rum Sauce Categories: Cyberealm, Mom's best, Desserts Yield: 12 servings MMMMM-----------------------BREAD PUDDING---------------------------- 2 c Skim milk 1 ts Vanilla 1 c Sugar 1 ts Nutmeg 2 Eggs 10 c 12 oz French bread cubes 1" 2/3 c Raisins MMMMM-------------------------RUM SAUCE------------------------------ 1 c Firmly packed brown sugar 1/2 c Light corn syrup 2 tb Rum 2 tb Margarine or butter 1/2 ts Vanilla 1. Heat oven to 350F. Spray a 13 x 9 x 3 (3 quart) baking dish with non-stick spray. Set aside. 2. In a large bowl, combine all bread pudding ingredients except bread and raisins. Blend until smooth with a wire whisk. Fold in bread cubes and raisins. Pour into sprayed baking dish. Bake for 40-45 minutes or until knife inserted in center comes out clean. 3. Meanwhile, in a small saucepan, combine all rum sauce ingredients. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Cool slightly. Serve over warm bread pudding. Makes 12-16 servings. Per serving: 1 starch, 2 fruits, 1 fat Calories per serving: 250 Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by: Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pumpkin Cheese Tart Categories: Cyberealm, Mom's best, Desserts Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1/3 c Rolled oats 1 c Crushed gingersnaps (20) 3 tb Margarine or butter melted 1/4 ts Cinnamon MMMMM--------------------CREAM CHEESE FILLING------------------------- 2 pk 8 oz ea lofat cream cheese 1/2 ts Vanilla 1/3 c Sugar 1 tb Flour 1 Egg 2 tb Skim milk MMMMM----------------------PUMPKIN FILLING--------------------------- 1 c Canned pumpkin 1/3 c Firmly packed brown sugar 1/2 ts Pumpkin pie spice 1/4 c Skim milk MMMMM-----------------------CARAMEL SAUCE---------------------------- 1/2 c Firmly packed brown sugar 1/4 c Corn syrup 2 tb Water 1 tb Margarine or butter 1/4 ts Vanilla 1. Heat oven to 375F. Spray a 10" tart pan with a removable bottom with non-stick spray. Set aside. In a small bowl, combine all crust ingredients (note, you may grind the rolled oats if you desire) and mix well. Press in bottom and up the sides of the spray-coated pan. Bake for 6 minutes or until set. Set aside. 2. In a large bowl, combine all cream cheese filling ingredients. Beat at medium speed until smooth and creamy. Reserve 2/3 cup of cream cheese filling and set aside. 3. In a small bowl, combine all pumpkin filling ingredients and mix well. Add to the remaining cream cheese filling batter and mix well. Spoon into partially baked crust. Spoon dollops of reserved cream cheese filling randomly over pumpkin filling. Using a table knife, swirl the mixtures to marbelize them. Bake at 375F for 25-30 minutes, or until set. Cool 10 minutes. Remove sides of pan. Serve warm, or cool completely and refrigerate until serving time. 4. Just before serving, in a small saucepan, combine all caramel sauce ingredients. Cook over medium heat until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Serve over warm tart. Store in refrigerator. Makes 10-12 servings. Per serving: 2 starch, 1/2 fruit, 2 fat. Calories per serving: 290 Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by: Linda Fields Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: French Potato Pancakes Categories: Cyberealm, Mom's best, Side dishes Yield: 4 servings 1 1/2 c Frzn hashbrown potatoes, -partially thawed or 1 1/2 -c grated potatoes 1 c Finely diced cooked turkey 1/2 c Sliced green onion 4 ts Lour 1 tb Parsley flakes 1/2 ts Dried chervil or summer -savory leaves 1 ct 8 oz (1 c) frozen fat free -egg product, thawed (or 2 eggs 2 tb Coarsely chopped ripe olives 1 ts Dijon mustard 4 ts Olive oil 1. In a medium bowl, combine all ingredients except olive oil; mix well. 2. In a large nonstick skillet, heat 1 tsp of the oil over medium- high heat until hot. Spoon 1/4 of the potato mixture into the skillet; spread slightly. Cook 4-5 min without stirring, until bottom is brown. Flip pancake and cook other side for 3-4 minutes or until brown and thoroughly cooked. 3. Slide pancake onto serving platter and keep warm. Repeat with remaining oil and mixture. Garnish with additional parsley and green onion if desired. Per serving: 1 starch, 1 lean meat. Calories per serving: 210 Source: Pillsbury Fast and Healthy Magazine Nov/Dec 1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mini Oreo Magical Pizza Categories: Cyberealm, Mom's best, Cookies Yield: 8 servings 1 pk 7.5 oz Mini Oreo Cookies 1 pk 16 oz brownie mix 1 c Miniature marshmallows 1/3 c Choppped walnuts 1/3 c Candy coated peanut butter -candies 1. Reserve 20 cookies. Prepare brownie mix according to package directions. Stir in remaining cookies. Spread batter in a greased 12" pizza pan. Bake at 350F for 18-20 minutes or until done. 2. Sprinkle marshmallows over the top of the hot brownie; bake for 3-5 minutes more or until marshmallows are lightly browned. Sprinkle with nuts, candies and remaining cookies, pressing lightly into the softened marshmallows. Cool slightly on wire rack. Cut into wedges; serve warm or cool. Source: Mini Oreo (r) Bite Size Chocolate Sandwich Cookies box Typed for you by: Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: French Country Potato Salad with Turkey Categories: Cyberealm, Mom's best, Salads Yield: 3 servings 1 pk 9 oz frozen french cut green -beans 1 lg Baking potato (about 1/2 lb) -cut into 2 1/2x1/2x1/2 inch -strips 1 c Water 4 oz Cooked turkey breast, cut -into 2 1/2x1/2x1/2 inch -strips (3/4 cup) 3 tb Chopped fresh parsley 1 ts Dried basil 1/2 ts Dried sage 1/4 ts Chicken flavour boullion 3 tb Prepared lowcal Italian -salad dressing 1. Cook green beans according to directions; drain. 2. In a large non-stick skillet, combine the potato strips and 3/4 cup of the water. Cover and cook over medium heat for 8-10 minutes, or until tender. Add remaining 1/4 cup water, turkey, parsley, basil,sage, and bouillion; cook until thoroughly heater. Stir in cooked green beans. Place on serving platter and drizzle with salad dressing. Serve immediately. Makes: 3- 1 1/4 cup servings. Per serving: 1 starch, 1 1/2 lean meat Each serving contains: 150 calories Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Date Truffles Categories: Cyberealm, Mom's best, Cookies Yield: 5 dozen 1 pk 11.5 oz Milk Chocolate chips 1 c Crushed vanilla wafers 1/2 c Powdered sugar 1/2 c Lowfat vanilla yogurt 1/2 ts Almond extract 1 pk 8 oz chopped dates (1 1/2 c) Powdered sugar, colored -candies, or sprinkles 1. In a medium saucepan over very low heat, melt chocolate chips, stirring constantly. Remove from heat. Stir in vanilla wafers, 1/2 cup powdered sugar, yogurt, and almond extract; blend well. Stir in dates. Refrigerate 10 minutes for easier handling. 2. Form mixture into 1/2 to 1 inch balls. Roll in powdered sugar, and place in a single layer in a large shallow container. Store covered in refrigerator. TIP: One 10 oz package of vanilla milk chips can be substituted for the chocolate chips. Substitute 1/2 tsp. rum extract for the almond extract and 6 oz pkg. dried apricots, chopped for the dates. Prepare as directed above. Per serving: 1/2 fruit, 1/2 fat Each serving contains: 1 candy = 50 calories Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Praline Sauce Categories: Cyberealm, Mom's best, Sauces Yield: 1 servings 1/4 c Packed dark brown sugar 1 tb Cornstarch 1 c Skim milk 1 ts Low cal margarine 1 ts Vanilla 3 tb Chopped pecans, toasted Combine sugar, cornstarch and milk in a saucepan. Cook over medium heat stirring constantly until mixture thickens and comes to a boil. Cook an additional 2 minutes, stirring constantly. Add margarine, vanilla, and pecans. Stir until margarine melts. Serve warm. Source and typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 315-786-1120 Originally posted on Cyberealm BBS 7/9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fresh Pineapple Slaw Categories: Cyberealm, Mom's best, Salads Yield: 6 servings 2 c Chopped fresh pineapple 1 md Carrot, shredded 1 md Green pepper, julienned 3 tb White wine vinegar 3 tb Unsweetened pineapple juice 1 tb Honey 1 ts Oil 2 oz Crumbled blue cheese 1. Combine pineapple, carrot, and green pepper in a medium bowl, toss gently. Combine vinegar, and the next 3 ingredients and stir well with a wire whisk. Pour over pineapple mixture and toss. Cover and chill 1 hour. Top with blue cheese just before serving. Per serving (1/2 cup) - 90 cal. Typed and created for you by: Linda Field, Cyberealm BBS, Watertown NY 315-786-1120 originally posted in Cyberealm BBS 7/9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fred Goslin's Pumpkin Nut Bread Categories: Breads, Cyberealm Yield: 1 servings 2 c Flour 2 ts Baking powder 1/2 ts Baking soda 1 ts Salt 1 ts Ground cinnamon 1/2 ts Ground nutmeg 1 c Libby's pumpkin 1 c Sugar 1/2 c Milk 2 lg Eggs beaten slightly 1 c Chopped nuts 1/4 c Butter Preheat oven to 350 deg. Sift together flour,bkng powder, bking sda, salt, cinnamon, & nutmeg In another bowl combine Pumpkin, sugar, milk and eggs. add dry Ingred. and butter mixing untill just moistened. Stir in nuts an spoon into well greased and floured 9x5 loaf pan Bake 65 min or untill wooden pick comes out clean... Cool 10 min before serving... MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pumpkin Cake Categories: Cakes, Desserts, Cyberealm Yield: 1 servings 1 Package(18.25)spice cake mix 1 1/2 c Libby's Pumpkin pie mix 4 Med. eggs 1 Envelope (1.25oz) Whipped topping mix Preheat oven to 350 deg. In a large mixing bowl combine cake mix, pumpkin pie mix, and 2 eggs.. Mix at LOW speed untill moistened then at med. speed adding remainder eggs and topping mix Mix at low speed untill moistened then at med. speed for 3 min. Pour into greased and floured cake pans and... Bake 45 to 50 min OR untill wooden pick comes out clean Cool 15 min... remove from pan(s) and cool completely Frost with your favorite frosting or creamy butter frsting. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ginger-Snappy Pumpkin Pie Categories: Desserts, Cyberealm Yield: 1 servings 20 Ginger snap cookies 1 Can libby's pumpkin pie mix 2 c Whipped topping 1/4 c Crush peanut brittle Cover bottom and sides of greased 9in pie pan with whole gingersnap cookies and place in freezer. In a mixing bowl gently stir togeather the pumpkin and whipped topping untill thoroughly combined. Pour over frozen cookie shell and sprinkle with peanut brittle Freeze 4 hours or over night Remove from freezer 30 to 40 min before serving... top with wipped cream and cinnamon MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Honey-Wheat Pumpkin Muffins Categories: Appetizers, Cyberealm Yield: 18 servings 1 c Libby's solid pac Pumpkin 1 c Milk 1/4 c Melted butter 1/4 c Honey 1 Egg slightly beaten 1 c Whole wheat flour 1 c All purpose flour 1/2 c Sugar 1/4 ts Salt 1/2 c Chopped walnuts Preheat oven to 400°... Combine pumpkin, milk, butter, honey, and egg mixing well... Combine flours, sugar, baking powder, salt an nuts then add to pumpkin mix until just moistened... Spoon into greased medium sized muffin pans, filling each cup half full and bake 15 min. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pumpkin Eaters Doughnuts From Fred Goslin Categories: Appetizers, Desserts, Cyberealm Yield: 18 servings 2 tb Shortening 3/4 c Sugar 2 Eggs 1 c Libby's solid pac pumpkin 1 c Shredded bran cereal 2 3/4 c Flour 2 ts Baking powder 1 ts Pumpkin pie spice 1/2 ts Salt Oil In a large bowl cream shortening and sugar untill light and fluffy. Add eggs, one at a time mixing well after each addition. Add Pumpkin and cereal, mixing well... Let stand 2 min. Sift flour, baking powder, spice and salt together then stir into pumpkin mixture, half at a time... Cover, chill for 1 hour or until dough is stiff enough to handle. on lightly floured surface, roll out dough to 1/2 in. thickness and cut with 2 1/2 in doughnut cutter. Deep fry in large pan with 2 in of oil at 375°. Fry a few at a time about 1 min per side or until thoroughly cooked and golden brown. Drain on paper towel on wire rack. Repeat with the trimmings to use all of the dough. Dip cooled doughnuts in cinnamon sugar or powdered sugar if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Libby's Famous Pumpkin Pie From Fred Goslin Categories: Desserts, Cyberealm Yield: 1 servings 2 Eggs slightly beaten 1 16oz can Libby's pumpkin 3/4 c Sugar 1/2 ts Salt 1 ts Grnd Cinnamon 1/2 ts Grnd ginger 3/4 ts Grnd cloves 1 Can evaporated milk 1 9 " pie shell Preheat oven to 425°. Combine filling ingredients in order given and pour into pie shell and bake 15 min. Reduce heat to 350F and bake 45 more minutes or until knife inserted near center comes out clean. Cool, garnish if desired... don't forget the whipped cream or Vanilla ice cream MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Velveeta Salsa Dip Categories: Mom's best, Cyberealm, Appetizers Yield: 3 cups 1 lb Velveeta Cheese spread, -cubed (can use light) 1 pk Picante or Salsa Sauce 2 tb Cilantro (optional) 1. Place brick of velveeta and jar of picante sauce in a slow cooker or crock pot, and turn on high stirring occasionally until melted and blended. Stir in cilantro when melted. 2. Serve with tortilla chips. Note: You can substitute two cans of chopped tomatoes and chiles for the salsa, or add one can of tomatoes and chiles. Play around with this, and you might even add a little Louisana hot sauce! Source: Mike Perry, Cyberealm BBS (and Velveeta box) Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Excellent Holiday Fruitcake Categories: Mom's best, Cyberealm, Christmas Yield: 16 servings 1 lb Raisins 1 1/3 c Water 1 1/2 c Sugar 1/4 c Shortening 2 1/2 c Flour 1 ts Salt 1/2 ts Cloves, ground 1/2 ts Nutmeg, ground 1/2 ts Allspice 1 ts Cinnamon 1 ts Baking soda 1 ts Baking powder 1 ts Salt 1/2 c Chopped walnuts 1 lb Holiday fruit 2 Eggs 1. In a medium sized saucepan, combine the sugar, raisins and water, and bring to a boil. Boil for 5 minutes. (Note, you may substitute 3/4 cup light brown sugar and 3/4 cup granulated sugar; you may also substitute 1 cup of water and 1/3 cup light rum). 2. Meanwhile, while the raisin mixture is boiling, add 1/4 cup short- ening. 3. In a large mixing bowl, combine flour, spices, soda and powder. Mix well, and add the holiday fruit and nuts. 4. In a small bowl, beat the eggs well. When the raisin mixture has boiled for 5 minutes, QUICKLY add the egg mixture to the raisin mixture and then QUICKLY add all to the flour mixture and blend well. 5. Pour into a lightly greased tube pan and bake at 300F for 1 1/2 hours. 6. Cool completely. Source: Linda Fields, Cyberealm BBS Watertown NY Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tea Loaf Categories: Cyberealm, Mom's best, Irish Yield: 1 loaf 12 fl Cold Tea 6 oz Raisins 6 oz Sultanas 10 oz Self-rising flour 7 oz Soft brown sugar 1 Egg 1. Steep fruit and sugar in cold tea ovrnight. Add egg and flour. 2. Put in a 1 lb. loaf tin and cook for 1 hour 45 minutes at 350F or gas mark 4. Source: Mary Killen, Clough, Downpatrick Co. Down, N. Ireland 1993 (My husband's 84 year old Aunt) Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-785-8098 or 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Irish Shortbread Categories: Cyberealm, Mom's best, Irish Yield: 1 loaf 8 oz Butter 4 oz Caster sugar 8 oz Plain flour 2 oz Cornflour 1. Cream butter and sugar. Add flour and cornflour. Cut into squares or into rounds and bake in a slow oven until done. Source: Mary Killen, Clough, Downpatrick, Co. Down, N. Ireland Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 315-785-8098 or 786-1120 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pineapple Delights Categories: Cyberealm, Mom's best, Irish Yield: 12 servings MMMMM------------------------BASIC RECIPE----------------------------- 8 oz Digestive biscuits 4 oz Butter 1 oz Sugar MMMMM------------------------BUTTER ICING----------------------------- 4 oz Butter 6 oz Icing sugar MMMMM--------------------------TOPPING------------------------------- 1 cn Drained crushed pineapple 1/2 pt Whipped fresh cream 1. Melt butter and add to crushed biscuits and sugar. Press into swiss roll tin and put in the refrigerator for 1/2 hour. 2. Beat together the butter icing ingredients, and spread onto the top of the biscuits. 3. Drain the pineapple and spread ontop of the iced biscuits, and cover the pineapple with fresh whipped cream. 4. Cut into squares. Source: Mary Killen, Clough, Downpatrick Co. Down, N. Ireland Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1993 315-785-8098 or 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Wellesley Fudge Cake Categories: Cyberealm, Mom's best, Cakes Yield: 12 servings MMMMM----------------------------CAKE--------------------------------- 4 Squares Bakers' unsweetened -chocolate 1/2 c Water 1 3/4 c Sugar, divided 1 2/3 c Flour 1 ts Baking soda 1/4 ts Salt 1/2 c (1 stick) butter, softened 3 Eggs 3/4 c Cmilk 1 ts Vanilla 1 c Chopped Diamond walnuts MMMMM--------------------------FROSTING------------------------------- 4 Squares Bakers' Unsweetened -chocolate 2 tb Margarine or butter 4 c Confectioners sugar 1/2 c Milk 1 ts Vanilla For the Cake: 1. Heat oven to 350F. Microwave chocolate, water and 1/2 cup of the sugar in a microwave-safe bowl on high 1-2 minutes or until chocolate is almost melted, stirring halfway through the heating time. Remove and stir until completely melted. Cool to lukewarm. 2. Mix flour, baking soda and salt; set aside. Beat margarine or butter and the remaining sugar in a large bowl until light and fluffy. One at a time, add eggs, beating well after each addition. Add flour mixture alternately with milk, beating after each addition until smooth. Stir in chocolate mixture and vanilla. Pour into 2 greased and floured 9 inch round layer pans. 3. Bake for 30-35 minutes or until cake springs back to the touch. Cool in pans 10 minutes. Remove from pans to cool on a wire rack. Frost and sprinkle walnuts around the top edge of the cake. For the Frosting: Microwave the chocolate and margarine or butter in a large microwave- safe bowl on high for 1-2 minutes or until margarine is melted. Stir chocolate until completely melted. Stir in confectioners sugar, milk and vanilla and blend until smooth. Let stand, if necessary, until of spreading consistency, stirring occasionally. Spread quickly. (Add an additional 2-3 tsps. of milk if frosting becomes too thick) Makes about 2 1/2 cups frosting. Source: Holiday Desserts From Jello, Baker's and Diamond Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1993 315-785-8098 or 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: English Orange Trifle Categories: Cyberealm, Mom's best, Christmas, Desserts Yield: 12 servings 1 pk Pillsbury Date or Cranberry -Quick Bread Mix MMMMM-----------------------TRIFLE MIXTURE---------------------------- 1/4 To 1/2 cup orange-flavored -liqueur or orange juice 1 pk (3.5 oz) vanilla pudding & -pie filling (Not instant) 2 c Milk 1 tb Grated orange peel 1 c Whipping cream, whipped 1 Jar (12 oz) (1 1/2 cups) -orange marmalade or peach -preserves MMMMM--------------------------FROSTING------------------------------- 1 c Whipping cream 1 tb Powdered sugar 1. Heat oven to 350F. Grease and flour bottom only of 8 x 4 or 9 x 5 loaf pan. Prepare and bake quick bread mix according to direc- tions and cool completely. 2. Cut bread into 1 inch squares; place in a shallow baking dish, and drizzle with orange liqueur or orange juice. Cover; let stand for about 2 hours. Meanwhile, in a medium saucepan, combing the pud- ding, milk and orange peel. Bring to a boil over medium heat, stirring constantly. Boil 1 minute, remove from heat. Cover surface with plastic wrap, and cool 1 hour. Fold whipped cream into cooled pudding. 3. Line 2 or 2.5 quart bowl with plastic wrap. Spread 1 cup of the pudding mixture in the bottom of the bowl. Add 1/3 of the bread squares; spread with 1/3 of the marmalade mixture and 1 cup of the pudding mixture. Starting with the bread squares, repeat layers 2 more times. Cover with plastic wrap and refrigerate at least 4 hours or preferably overnight. 4. Unmold trifle onto a serving plate. In a small bowl, beat 1 cup whipping cream until soft peaks form. Add the powdered sugar. Beat until stiff peaks form. Frost trifle. Garnish as desired. Refrigerate. (Typist's note: To reduce the calories, you could use low calorie instant pudding, low calorie nonfat nondairy whipped topping, low calorie marmalade, and use orange juice and not liqueur.) Source: Better Homes and Gardens Magazine, Nov/Dec 1993 Typed for you by: Linda Fields, Cyberealm BBS, Watertown NY 1993 315-785-8098 or 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Holiday Eggnog Pie From Brigitte Sealing Categories: Cyberealm, Pies Yield: 6 servings 2 pk 4 Serving size Vanilla Pudding and Piefilling 2 c Eggnog 1 1/4 c Milk 1/8 ts Ground nutmeg 1 9 inch Baked Pieshell Coolwhip to taste 1 tb Rum is desired Combine puddingmix,eggnog,milk and nutmeg in pan. Cook and stir over medium heat until mixture comes to a full boil; remove from heat; add rum if desired and cool 5 minutes, stirring twice. Pour into pieshell. Cover surface with plastic wrap. Chill at least 3 hours. Garnish with coolwhip and pecans or other nuts or just a little nutmeg sprinkled on coolwhip. Typed for you by: Brigitte Sealing, Cyberealm BBS, Watertown NY 315-785-8098 or 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pumkin-Lemon Creme Pie Categories: Cyberealm, Pies Yield: 6 servings 2 Eggs,slightly beaten 1 cn Pumkin (16 oz) 2/3 c Sugar 1 ts Cinnamon 1/2 ts Salt 1/2 ts Ginger 1 1/3 c Half-and Half 1 9 inch Pieshell SOUR CREAM LAYER 1 c Sour Cream 2 tb Brown Sugar 1 tb Lemon Juice Grated Peel of 1 Lemon 1/4 c Pecans chopped Mix first seven ingriedients together. Pour mixture into pieshell. Bake at 425 dehrees F for 15 minutes. Reduce heat to 350 degrees F. Continue baking about 45 minutes,or until pick comes out clean. Cool 20 minutes. Blend together sour cream,brown sugar,lemon juice and lemon peel. Spread this mixture evenly over the pie. Bake 10 more minutes. Sprinkle top with chopped pecans. Serve warm or cold Typed for you by: Brigitte Sealing, Cyberealm BBS, Watertown NY 315-785-8098 or 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Melba Cheesecake Pie Categories: Cyberealm, Pies Yield: 6 servings 1/4 c Butter 1 1/4 c Graham cracker crumbs 2 tb Sugar 1 cn 16 oz Sliced Peaches,drained 1 pk Cream cheese 8 oz 1/3 c Sugar 1/2 c Sour Cream 1 Egg 1/2 ts Almond Extract 1/3 c Raspberry Jam Microwave butter in pieplate,covered,for 1/2-1 minute on HIGH or until melted. Mix in crumbs and 2 tablespoons sugar;press onto bottom and sides of pie plate. Microwave on High for 1 1/2 to 2 minutes or until hot. Arrange peaches in crust. Microwave cheese in glass bowl 1 minute on MEDIUM,or until soft.Blend in remainding ingridients,except jam;pour over peaches. Microwave at High 3 1/2 -4 1/2 minutes or until edges are set,rotating once. Cool. Spoon jam on pie. or until soft. Typed for you by: Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Better Than Sex Pie Categories: Cyberealm, Pies Yield: 6 servings 1 c Flour 1 c Butter 2 tb Sugar 1/2 c Nuts,chopped 1 c Powdered Sugar 1 pk 8 oz Cream Cheese 1 pk 3 oz Cream Cheese 1 c Coolwhip 3 pk Instant Vanillapudding 4 1/2 c Milk Mix flour,sugar and butter and beat until smooth and creamy. Fill into 9 X 13 inch piepan. Bake at 350 degrees F until brown, about 10 minutes. Cool real good.Spread coolwhip into cool crust. Soften cheese and mix with pudding and milk. Mix well. Let cool until real cool. Top with more coolwhip and the chopped nuts. Typed for you by: Brigitte Sealing, Cyberealm BBS, Watertown NY 315-785-8098 or 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Gefllter Braten Categories: Cyberealm, Mom's best, Meats Yield: 6 servings 2 1/4 lb Beef, boneless & lean 4 Hardboiled eggs 3 1/2 oz Canadian bacon Salt to taste 2 tb Mustard, spicy 1 3/4 oz Butter 1 Onion 1 Carrot 1 tb Flour 1/2 c Sour cream 1. Wash and dry meat; cut a deep pocket in one side. Fill the pocket with the cubed bacon and the sliced and topped with mustard egg slices. Put the eggs together as good as you can. Sew up the pocket with cooking thread. Rub the meat with salt and a little more mustard. 2. In the bottom of a big, heavy skillet, melt the butter and add the meat and the onion and carrot. Fry the meat shortly on all sides and then add a cup of water and let it all simmer for about 2 hours. If necessary, add more water. Stir in flour and a little water and stir into a gravy. Let it cook for 10 more min. Strain the gravy and serve the meat sliced on a platter with the onion and carrot. Serve with wide noodles or mashed potatoes and more carrots or peas. Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by Linda Fields, Sysop, Cyberealm BBS, Watertown NY 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Marillen Knoedel Categories: Cyberealm, Desserts Yield: 6 servings 1 3/4 lb Potatoes 1/3 lb Flour 1 1/3 oz Cream of wheat 2 Eggs 12 oz Butter 1 ts Salt 1 pn Nutmeg 27 oz Apricots, fresh 3 oz Butter Cinnamon sugar Sugar cubes 1. On the day before, cook and peel and grate the potatoes. Mix in the flour, cream of wheat, eggs butter, salt and nutmeg. Knead well and roll out on a well floured board, about 1 cm thick and cut into 3 x 3 inch squares. Wash the apricots and remove the stones. Put a cube of sugar in place of the stone, put the apricot back together and place in the middle of the square. Fold the dough over and with well-floured hands knead it into a dumpling. 2. Finish all squares the same way. Bring a pot of water to a boil (with a pinch of salt) and slide in the dumplings and let them simmer (don't let them get stuck on the bottom) for about 6-8 minutes. Shake the pot gently so they don't get stuck. They are done when they drop to the bottom. Serve them hot ripped open at once with cinnamon sugar on top. From: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by Linda Fields, Sysop, Cyberealm BBS Watertown NY 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Charley Brenon Iii's Swedish Apple Pie Categories: Cyberealm, Desserts Yield: 6 servings 1 Egg, well beaten 3/4 c Sugar 1/2 c Flour 1 ts Baking powder 1 c Chopped apples 1/2 c Chopped nuts Mix the stuff together and spread it into an 8 x 8 x 2 greased pan. Bake for 30 minutes at 350F. Sprinkle with confectioners sugar when done (if desired). Source: Charley Brenon III, Cyberealm BBS Watertown, NY Typed for you by: Linda Fields, Sysop, Cyberealm BBS Watertown NY 1993 (PS = These are great!!) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: George Fassett's Cheesecake Cupcakes Categories: Cyberealm, Cakes Yield: 16 servings 3 pk 8 oz Cream Cheese 1 c Sugar 1 tb Vanilla 3 Eggs 1 c Sour cream Custard Cups 1. Leave cream cheese out to soften. Beat until smooth with sugar and vanilla. Add eggs, one at a time, beating on high. Fold in sour cream. 2. Will make more than what a 9" graham cracker crust will hold, so fill it to the brim, and then bake the remainder in custard cup(s). Bake at 350F for 30-35 minutes, or until crust is golden brown and toothpick comes out clean. Source: George Fassett, Cyberealm BBS, Watertown, NY Typed for you by Linda Fields, Cyberealm BBS Watertown NY 1993 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Creamy Coconut Cake Categories: Cyberealm, Cakes, Mom's best Yield: 10 servings MMMMM------------------------FOR THE CAKE----------------------------- 2 1/2 c All purpose flour 1/2 ts Salt 2 c Granulated sugar 1 c Milk 2 1/2 ts Baking powder 1 c Butter, softened 4 Eggs 1 ts Vanilla MMMMM----------------------FOR THE FILLING--------------------------- 8 oz Whipped cream, stiff 1/4 c Confectioners sugar 1/2 c Chopped walnuts 1/2 c Coconut 1 ts Vanilla MMMMM----------------------FOR THE FROSTING--------------------------- 2 pk 3 oz ea cream cheese, soft 2 tb Butter, softened 2 ts Vanilla 4 c Confectioners sugar 1 c Chopped walnuts 1 pk 8 oz coconut 1. Preheat oven to 350F. Grease (and flour if you wish) 3 nine (9") inch round pans. Mix flour with baking powder and 1/2 ts salt. In a large bowl, mixed at high speed beat the butter and 2 cups of sugar until light. Add 4 eggs, one at a time, and beat after each time you add one. 2. Continue beating, occasionally scraping bowl with rubber scraper, until fluffy - about 2 minutes. At low speed, beat in flour mixture, in fourths alternating with milk (in thirds) beginning and ending with the flour mix. Add vanilla. Beat until just smooth, about 1 min. 3. Pour into prepared pans, and bake for 25-30 min., or until sur- face springs back when lightly touched. Cool pans on wire racks 10 minutes. Remove from pans and cool thoroughly. 4. Prepare the filling: simply whip the cream, adding the sugar and vanilla, and keep cool until the cake has cooled completely. 5. Make the frosting: cream the cream cheese and sugar together, (both should be soft), then add the sugar and vanilla. You might need to add a little milk to make it to the consistency you like. 6. When everything is cool and ready, place a layer on the plate you will serve it from, top side down. Fill with whipped cream filling, and sprinkle with coconut and if you would like add chopped walnuts. Repeat with the second layer, and then place the top layer on. Frost the sides and the top. Cover the entire cake with coconut and if you wish, add chopped walnuts.Refrigerate to set the frosting. NOTE: I had to use skewers to hold the cake in place while I was frosting it, and it might be a good idea to use these to prevent the cake from sliding. Source: McCalls Cooking School Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple Crisp Ala Cyberealm Categories: Cyberealm, Desserts Yield: 8 servings 5 x Apples, sliced and peeled 1 c Brown Sugar 3/4 c Quaker Oats 3/4 c Flour 1 ts Cinnamon 1 ts Nutmeg 1 ea Stick Butter, softened 1/4 c Apple Juice, or water Preheat oven to 375 deg F. Put half of the apples in a greased 9"x9" pan. Blend together remaining ingredients, except juice, and crumble half the flour mixture over the apples. Cover with remaining apples and flour mixture. Pour juice over top. Bake 35 minutes. Great with vanilla ice cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Death By Chocolate Ala Mr. Food Categories: Cyberealm, Mom's best, Desserts Yield: 8 servings 1 pk 19.8 oz fudge brownie mix 1/2 c Coffee liqueur 3 pk 3.5 oz each instant choco- -late pudding (can use local 8 Chocolate-covered toffee -candy bars (like Heath or Skor) 1 ct 12 oz frozen whipped topping 1. Preheat oven according to brownie package directions. Bake according to directions, and let cool. When cool, prick holes in the tops of the brownies with a fork and pour the coffee liqueur into them. Let stand. 2. Prepare the chocolate pudding according to directions. If you wish you can use the low calorie pudding mix (it tastes the same).Break the candy bars up into very small pieces with a food processor or a kitchen hammer. 3. Break up half the brownies and place in the bottom of a large trifle dish or glass bowl. Cover with half the pudding, half the candy and then half the whipped topping. Repeat layers with remaining ingredients. Typists note: To cut the calories, you can use low calorie whipped top- ping, low calorie brownie mix, low calorie pudding and omit candy. Very very good and very very filling. Source: The Mr. Food Cookbook, OOH it's so GOOD!! Typed for you by Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Old Fashioned Bread Pudding - From Lois Flack Categories: Cyberealm, Desserts Yield: 6 servings 2 c Milk 4 c Dry Bread, torn in pieces 1/4 c Melted Butter 1/2 c Sugar 2 Eggs, slightly beater 1/4 ts Salt 1/2 c Seeded Raisins 1 ts Cinnamon (Optional) Strawberries & whipped cream 1. Butter a 1 1/2 qt. casserole dish and set aside. 2. Heat milk to scalding and poor over bread. Lightly mix, then allow to cool. 3. Add remaining ingredients, stir well, and pour into casserole dish. 4. Bake at 350°F for 40 to 50 minutes, or until knife inserted into center comes out clean. Serve warm. Even better when topped with fresh or frozen Strawberries and whipped cream! From the kitchen of Lois Flack - Cyberealm BBS, Watertown, NY. 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peanut Butter Cookies Ala Lois Categories: Cyberealm, Cookies Yield: 24 servings 1/2 c Shortening 1 c Peanut Butter (Creamy) 3/4 c Granulated sugar 1/2 c Brown Sugar (firmly packed) 1 ts Vanilla 1 Egg 1 tb Milk 1 1/4 c Flour 3/4 ts Baking Soda 1/2 ts Baking Powder 1/4 ts Salt 1. Heat oven to 375°F. 2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat with electric mixer at medium speed for one minute. Add egg and milk. Beat until well blended. 3. Combine flour, baking soda, baking powder, and salt and add to creamed mixture. Mix well. 4. Drop rounded tablespoons of dough onto ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake fo 8 to 10 minutes. Cool 2 minutes then remove cookies from cookie sheet onto a cooling rack. Makes 2 dozen cookies. Source: Crisco Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peppermint Swirl Refrigerator Cookies Categories: Cyberealm, Cookies Yield: 10 servings 1 c Margarine or Butter, (softened) 1 c Sugar 1 Egg 2 tb Milk 1 ts Vanilla 3 c Flour 1/2 ts Baking soda 1/4 ts Salt 1/2 ts Peppermint extract 4 (to 5) Drops red food color 1/4 c Pink sugar In a large bowl, combine margarine, sugar, egg, milk, and vanilla; mix until light and fluffy. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking soda and salt. Add flour mixture to margarine mixture; mix well. Place half of dough into a plastic bag or wrap in plastic. To remaining half of dough, add peppermint extract and red food color; mix well. Place in plastic bag or wrap. Refrigerate both portions about 1 hour. Divide each portion of dough in half. Roll 1 part white dough into a 10x8-inch rectangle between 2 pieces of plastic wrap. Set aside. Repeat with 1 part pink dough. Remove top sheet of plastic wrap from both the pink and the white dough. Place pink dough over white dough; remove plastic wrap from pink dough. Trim edges, if desired. Starting at the 10-inch edge, roll up dough jelly-roll fashion, removing plastic wrap from bottom as dough is rolled. Repeat with remaining dough to form second roll. Place 2 tablespoons of the pink sugar on separate sheet of plastic wrap. Roll 1 roll of dough in pink sugar, pressing gently into dough. Repeat with second roll. Wrap in plastic wrap; refrigerate 8 hours or up to 1 week. Heat oven to 375°F. Slice cookies 1/8 inch thick. Place 1 inch apart on ungreased cookie sheets. Bake for 5 to 7 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely. Makes 10 dozen cookies * * * * * * * Nutrition Information Per Serving: 1 Cookie Calories..........................35 Carbohydrates................4g Fat...............................2g Cholesterol..................2mg Sodium..........................30mg Potassium....................5mg Dietary Exchanges: 1/2 Fat Source: Classic Pillsbury Cookbook - Holiday December 1993 Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Old Fashioned Scones Categories: Cyberealm, Breads, Irish/brit Yield: 12 servings 3 c Self-raising flour 1 ts Salt 2 ts Sugar 2 oz (60 g) Butter 1 c Milk 1. Set oven at 450F. Arrange shelf in oven in the top third of the oven. 2. Sift the flour, salt, and sugar into a bowl, rub in the butter, add milk to make a soft dough. Knead lightly on floured surface, then pat into a rectangle about 3/4" thick. Cut into squares or rounds. Arrange on a lightly greased tray. Brush with milk to glaze. Bake for 12 - 15 minutes, or until well risen and golden brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Linguine Carbonara #1 Categories: Cyberealm, Italian, Nets Yield: 4 servings 1 tb Salt 1 tb Oil 1 lb Dried or fresh linguine 1/2 c Butter 1/2 c Grated parmesan cheese 4 lg Eggs, well beaten 1 tb Chopped fresh parsley 1. In a 6 qt saucepan, bring 4 qts of water to a boil. Add linguine, and return to a boil. Cook linguine 8-10 min. or until done to your taste. 2. When linguine is drained and set aside prepare sauce. Place butter and parmesan cheese in a large skillet. Cook over medium heat stirring constantly with a wooden spoon until butter melts and is thoroughly combined with cheese. 3. Reduce heat to low; add drained linguine. Toss to coat with butter and cheese mixture. Add eggs all at once and toss with wooden spoons until eggs are just cooked. Immediately remove from skillet. Transfer linguine to a warmed platter and sprinkle with parsley. Source: Christine Underwood, FIDO Cooking Conference Typed for you by: Linda Fields Cyberealm BBS Watertown NY 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Coconut Beer Batter Shrimp Categories: Cyberealm, Appetizers, Nets, Fish Yield: 8 servings MMMMM-----------------------SEASONING MIX---------------------------- 1 tb Cayenne pepper 2 1/4 ts Salt 1 1/2 ts Sweet paprika 1 1/2 ts Black pepper 1 1/4 ts Garlic powder 3/4 ts Onion powder 3/4 ts Dried thyme 3/4 ts Dried oregano MMMMM-----------------------FOR THE SHRIMP---------------------------- 2 Eggs 1 3/4 c Flour 3/4 c Beer 1 tb Baking powder 4 Dozen medium shrimp, peeled -and deveined, about 2 lbs. Vegetable oil for frying 3 c Grated coconut (6 oz) 1. Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside. 2. Mix 1 1/4 cups of the flour, 2 tsps. of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth. 3. Combine the remaining flour with 1 1/2 tsps. of the seasoning mix and set aside. Place the coconut in a separate bowl. 4. Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold shrimp by the tail, dredge in the flour mixture, shake off excess, dip each in batter and allow excess to drip off. Coat each shrimp with the coconut and place shrimp on a baking sheet. 5. Heat deep fryer to 350. Drop each shrimp into the hot oil and cook until golden brown about 1/2 to 1 minute on each side. Do not crowd the fryer. 6. Drain on paper towels and serve immediately. Wonderful with warm orange marmalade. Source: Suzzi Tiernan, FIDO Cooking conference Typed for you by Linda Fields, Cyberealm BBS Watertown NY 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Stuffed Fish Fillets Categories: Cyberealm, Nets, Fish, Low-cal Yield: 4 servings 2 tb Reduced calorie margarine 1/4 c Chopped scallions 1/4 c Chopped green peppers 2 Slices white bread, crumbed 1 Egg, beaten 1/3 c Chopped fresh parsley, -divided 1/2 ts Salt Dash each nutmeg & redpepper 4 Red snapper or flounder -fillets (5 oz each) 1 tb Lemon juice 1. Preheat oven to 350F. In a 10 inch skillet, melt the margarine; remove 1 tablespoon and set aside. Heat remaining margarine until bubbly and hot; add the scallions and bell pepper to skillet and saute over medium heat until vegetables are softened, about 3 min. Remove from heat and let cool slightly. 2. Add the bread crumbs, egg, 1/4 cup parsley, and the seasonings to the vegetables and mix well until ingredients are moistened. Spoon 1/4 of the vegetable mixture over each fillet and roll fish to enclose. Transfer stuffed fillets, seam side down, to an 8 x 8 x 2 baking pan, spoon any remaining ingredients over them. Drizzle reserved margarine over fillets and sprinkle each with 1/2 tb. lemon juice. Bake until fish flakes easily when tested with a fork, 15-20 minutes. Serve sprinkled with remaining parsley. Source: Weight Watchers New International Cookbook Posted by Fred Peters Typed for you by Linda Fields, Cyberealm BBS, Watertown NY 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Picadillo (Rice & Beef Hash/filling) Categories: Cyberealm, Nets, Low-cal Yield: 2 servings 2 ts Olive oil 8 oz Cooked ground beef lean 1/4 c Diced onions 1/2 Garlic clove, minced 1 md Tomato chopped and seeded 1 sm Apple, pared and chopped 1 Sliced canned jalapeno 2 tb Raisins 2 Large stuffed olives, sliced 2 Pitted black olives, sliced 1/4 ts Each salt and pepper Dash each cinnamon & cloves 1. In a 10" skillet heat oil over medium heat; add ground beef and cook, breaking up large pieces with a wooden spoon, until crumbly. Add onion and garlic and saute until softened, about 5 minutes. Stir in the remaining ingredients. Reduce heat to low and cook, stirring occasionally until flavors are well blended, about 20 minutes. 2. Serve over rice or as a filling for burritos or tacos. Source: Weight Watchers International Cookbook From: Fred Peters Typed for you by: Linda Fields Cyberealm BBS Watertown, NY 1993 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Steak Rancheros Categories: Cyberealm, Low-cal, Nets Yield: 2 servings 10 oz Boneless chuck steak 1/2" -thick 2 ts Olive oil 1/2 c Sliced onion 2 Garlic cloves, minced 1 c Canned Italian tomatoes, -drained, seeded and chopped -reserve liquid 2 ts Minced fresh cilantro 6 oz New potatoes, scrubbed, 1\4 inch thick slices 1/4 c Seeded and sliced mild green -peppers (1" strips) 1. On a rack in a broiling pan, broil steak, turning once until well browned but rare, about 3-4 minutes on each side. Transfer to a 1 quart flameproof casserole and set aside. 2. In a 9" skillet, heat oil over medium high heat; add onion and garlic and saute until onion in soft. Add tomatoes with reserved liquid and cilantro and saute for 5 minutes. 3. Arrange potato slices over steak in casserole dish; pour in tomato mixture and top with chili pepper strips. Cover and bake at 350F for 20-25 minutes. Remove cover and bake until steak is tender and potatoes are browned, about 30 minutes longer. (If potatoes are not browned, place casserole under broiler for the last 5 minutes of cooking.) Source: Weight Watchers New International Cookbook Posted by: Fred Peters Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Labskaus Categories: Cyberealm Yield: 6 servings 2 oz Butter 2 Onions 11 oz Corned beef 2 1/2 lb Potatoes 1 c Water 1 ts Salt 4 Peppercorns 1 1/2 Sour pickles Salt, mustard and vinegar 1. Cut the meat and onions into small cubes. Fry both in the butter to a golden brown. 2. Peel and cube the potatoes and boil them in the water with salt and peppercorns until they are done. 3. Cut the pickles into cubes and mix all together and season to taste with salt, vinegar, and mustard. This recipe is from Northern Germany, cooked by fisherman on their boats and served with beer. Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1993 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Haselnusstoertchen Categories: Cyberealm, Cakes Yield: 6 servings 9 oz Hazelnuts 5 oz Butter 6 oz Powdered sugar 4 Eggs 2 oz Flour 1 ts Baking powder MMMMM-----------------------FOR THE GLAZE---------------------------- 4 oz Powdered sugar 1 ts Rum 1 tb Hot water A few whole hazelnuts 1. Grind the hazelnuts and set aside. 2. Separate the eggs and beat the yolks with the butter until creamy. Mix the flour with the baking powder, add the ground nuts and then add all of this to the egg yolk mixture. 3. Beat the egg whites until very stiff; fold into the flour-egg yolk mixture carefully by hand. Grease muffin tins and fill the cups half full with batter. 4. Bake at moderate heat (325F) for 25 minutes. Don't open the oven door or they will fall. Take out of the oven and cool completely before removing them from the tins. For the glaze: Glaze the cakes and decorate with a whole hazelnut on top. VARIATION: Cut the cakes twice with a sharp knife and fill with apricot marmalade. Put them back together and glaze and decorate as before. Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pear Walnut Coffee Cake Categories: Cyberealm, Cakes Yield: 8 servings 1/4 c Butter 1/2 c Sugar 1 Egg 1 c Flour 1/2 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 1/2 c Sour cream 1 1/2 c Pears, peeled, cored, diced 1 ts Vanilla MMMMM------------------------NUT TOPPING----------------------------- 1/2 c Brown sugar 3/4 ts Cinnamon 2 tb Soft butter 1/2 c Walnuts, chopped 1. Cream butter and sugar until light and fluffy. Beat in vanilla; then egg. Beat until smooth. 2. Mix flour, powder soda, and salt. Add to butter mixture alternately with sour cream. Mix just to blend after each addition. Fold in pears. Spread in an 8" greased square pan. 3. Mix brown sugar, cinnamon and the soft butter until well combined. Stir in the chopped walnuts. Sprinkle the nut topping evenly over the cake. 4. Bake at 350F for 40-45 minutes or until top is well-browned and a pick comes out clean. Cut into squares and serve warm or at room temperature. Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by: Linda Field, Cyberealm BBS, Watertown NY 1993 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Orange Poppy Seed Cake Categories: Cyberealm, Cakes Yield: 6 servings 2 c Flour 1/4 ts Salt 1 c Soft butter 1 c Sugar 1 tb Grated orange peel 5 Eggs, room temperature MMMMM---------------------------GLAZE-------------------------------- 2 tb Orange juice 2 tb Lemon juice 3 tb Powdered sugar 1. Set the oven to the lowest rack, and preheat to 350F. 2. Grease and flour a 9 x 5 loaf pan. Mix flour, poppy seeds and salt together and set aside. 3. In a large bowl, cream the butter and eggs, one at a time. Beat well until light and fluffy and the batter has increased in size. Fold in the flour mixture, one third at a time. Pour into the pan. 4. Bake 60 minutes or until lightly browned. If the cake browns too quickly shield with foil the last 10 minutes. 5. Cool pan on rack for 10 minutes. Remove from the pan, and cool and then brush with the glaze. Let the cake stand 1-2 days for the best flavor. Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Holiday Eggnog Pie Categories: Pies, Cyberealm Yield: 6 servings 2 pk 4 Serving size Vanilla Pudding and Piefilling 2 c Eggnog 1 1/4 c Milk 1/8 ts Ground nutmeg 1 9 inch Baked Pieshell Coolwhip to taste 1 tb Rum is desired Combine puddingmix,eggnog,milk and nutmeg in pan. Cook and stir over medium heat until mixture comes to a full boil; remove from heat; add rum if desired and cool 5 minutes, stirring twice. Pour into pieshell. Cover surface with plastic wrap. Chill at least 3 hours. Garnish with coolwhip and pecans or other nuts or just a little nutmeg sprinkled on coolwhip. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Orange Pineapple Praline Cake Categories: Cyberealm, Cakes Yield: 10 servings 1 pk Yellow cake mix w/pudding 2 Eggs Orange juice 2 tb Grated orange peel 1 cn 20 oz well drained canned -crushed pineapple-reserve -juice 1 cn 3 1/2 oz sweetened coconut 1/2 c Light brown sugar, packed 1/2 c Chopped pecans or walnuts 1/4 c Butter, melted 2 c Heavy cream 6 Maraschino cherries w/stems 1. Preheat oven to 350F. Grease and flour 2 9" round cake pans. Set aside. 2. Prepare the yellow cake mix as the package directs using the 2 eggs and substituting orange juice for water listed in the directions. Stir in grated orange peel into the cake batter; turn one-fourth of the cake batter into each pan; using a spoon, spread each half with half of the pineapple. Spoon the remaining batter over the pineapple and place cake pans on the center rack in the oven and bake for 30- 35 minutes or until surface sprinkgs back when gently pressed with fingertip. 3. Prepare the praline topping: In a small bowl, toss coconut, brown sugar and nuts with melted butter. At the end of the baking time, remove the layers from the oven. Spoon the praline mixture onto the surface of one layer; return to the oven to bake for 10 minutes longer. Let the second layer cool slightly in pan and then transfer to a wire rack to cool completely. 4. Remove praline layer from oven. Cool slighly. Place a piece of foil about 12 inches square on the wire rack. Carefully transfer to foil on the rack to cool completely. If praline mixture falls off cake, sprinkle back on. Put heavy cream in a small bowl. 5. Beat cream on high until stiff peaks hold when beaters are lifted. Place plain layer on platter; spread with half the cream. Add the praline-topped layer. Frost sides with remaining whipped cream; pipe rosettes on top and place cherries in the center of each rosette. Refrigerate until ready to serve. Serves: 10-12 Source: McCalls Cooking School Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 1993 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Easy Spaghetti Casserole Categories: Cyberealm, Mom's best Yield: 8 servings 1 1/2 c Ground chuck 1 lg Onion, chopped 1 lg Green pepper, chopped 1/2 lb Fresh mushrooms, sliced 2 cl Garlic, minced 1 cn 35 oz Italian peeled tomatos -coarsely chopped and juice -reserved 1 cn 12 oz tomato sauce 1 ts Basil 1 ts Oregano 1 Bay leaf 3/4 ts Salt 1/4 ts Pepper 1 lb Spaghetti,linguine, or -fettucine 2 c Shredded cheddar cheese 1 c Bread crumbs 1. In a 5-6 qt. dutch oven, cook the ground chuck, onion, peppers, mushrooms, and garlic over medium-high heat, stirring often to break up lumps of meat, until beef loses its pink color (about 8 min.) 2. Add tomatoes with their juice, tomato sauce, basil, oregano, bay leaf and salt and pepper. Bring to a boil, reduce heat to medium-low and simmer, stirring often, until slightly thickened about 20 min. 3. Meanwhile, in a large pot of lightly salted water, cook spaghetti until just tender, about 9 minutes. Drain well. 4. Preheat oven to 350F. Add spaghetti, and 1 cup of cheese to the sauce; stir gently to mix. Transfer to a lightly oiled very large baking dish. Sprinkle with bread crumbs and remaining cheese on top. 5. Bake until top is lightly browned and casserole is bubbling; about 30 minutes. Let stand 5 minutes before serving. NOTE: If you like black olives, you can add 1 small can of sliced olives in step 4 to the sauce. Source: Linda Fields' homemade goodies Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 1993 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: George Fassett's Meat Marinade Categories: Cyberealm, Sauces Yield: 2 servings 1 c Oil 1/3 c Vinegar 4 Eggs 1 tb Bell's seasoning 1 ts Salt 1/4 ts Pepper 1 tb Parsley flakes Oregano Add ingredients to a bowl with a lock top. Add one piece of meat at a time (either chicken, pork, beef or venison) and shake vigor- ously to mix ingredients. Then add the rest of the meat and let marinate overnight in the refrigerator. If you charcoal the meat over a grill or open fire, baste with the marinade each time you turn, and the meat will form a marinade crust. It's great. Source: George Fassett, Cyberealm BBS, Watertown NY Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1992 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Auntie Lin's Killer Strawberry Shortcake Categories: Cyberealm, Mom's best, Desserts Yield: 1 servings Bisquick drop biscuits French vanilla ice cream Fresh sliced strawberries Fresh whipped cream This is a really easy dessert, loaded with calories, and not for the faint-of-heart! Make the bisquick drop biscuits as directed on the package, BUT add 1 tb of sugar (or 2, if you like). Bake as directed. While still warm, cut in half and put the bottom half in a bowl. Cover with fresh strawberries (which you have marinated in 4 Tb sugar in the refrigerator for 2 days), add a scoop or two of French vanilla ice cream, and then top with the top layer of the biscuit. Now, cover with more strawberries and top with fresh whipped cream. Enjoy! Source: Linda Fields' homemade goodies Typed for you by; Linda Fields, Cyberealm BBS, Watertown, NY 1992 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Brigitte Sealing's Melba Cheesecake Pie Categories: Cyberealm, Pies Yield: 6 servings 1/4 c Butter 1 1/4 c Graham cracker crumbs 2 tb Sugar 1 cn 16 oz Sliced Peaches,drained 1 pk Cream cheese 8 oz 1/3 c Sugar 1/2 c Sour Cream 1 Egg 1/2 ts Almond Extract 1/3 c Raspberry Jam Microwave butter in pieplate,covered,for 1/2-1 minute on HIGH or until melted. Mix in crumbs and 2 tablespoons sugar;press onto bottom and sides of pie plate. Microwave on High for 1 1/2 to 2 minutes or until hot. Arrange peaches in crust. Microwave cheese in glass bowl 1 minute on MEDIUM,or until soft.Blend in remainding ingridients,except jam;pour over peaches. Microwave at High 3 1/2 -4 1/2 minutes or until edges are set,rotating once. Cool. Spoon jam on pie. or until soft. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Creamy Turkey Pie Categories: Cyberealm, Mom's best Yield: 6 servings 1 lb Ground raw turkey or sausage 1/2 c Chopped onion 1 pk 3 oz light cream cheese, -cubed 1 Jar 3.5 oz sliced mushrooms -drained 1 pk (10) refrigerator biscuits 1 Egg 1 c Light cottage cheese 1 tb Flour Chopped tomato (optional) Chives (optional) 1. In a large skillet, cook turkey or turkey sausage and onion until meat is browned, stirring to break up meat. Drain. Stir in cream cheese till combined; add mushrooms and set aside. 2. For the crust: Lightly grease a 9 inch pie plate with non- stick spray. Unwrap biscuits and separate. Arrange biscuits in pie plate, pressing onto the bottom and up the sides of the plate, ex- tending the biscuits at 1/2" intervals, if desired. Spoon turkey mixture into shell, spreading evenly. 3. In blender or food processor, combine egg, cottage cheese, and flour. Cover and blend or process until smooth. Spoon over turkey mixture. Bake, uncovered, for 25-30 minutes at 350F or until edges are browned and filling is set. Let stand 5-10 min. before cutting into wedges. Garnish with tomato slices and chives, if desired. Note: You may wish to add salt and pepper to taste. Source: Better Homes and Gardens Magazine Typed for you by: Linda Fields, Sysop, Cyberealm BBS Watertown NY 1993 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Mousse Ww Categories: Cyberealm, Mom's best, Desserts, Low-cal Yield: 4 servings 1 Envelope unflavored gelatin 1 c Water 1 tb + 1 t. unsweetened cocoa 1 c Part skim ricotta cheese 2 tb + 2 t. chocolate syrup 1/2 c Thawed frozen dairy whipped -topping 1/2 oz Dark chocolate, grated 1. In a small saucepan, sprinkle gelatin over water; let stand a few minutes to soften. Set over low heat, cook stirring constantly until dissolved. Remove from heat. Add cocoa; stir until dissolved. 2. In a food processor, combine gelatin mixture, ricotta cheese, and chocolate syrup,and puree 30 seconds, until smooth. 3. Pour chocolate mixture into 4 individual dessert dishes, cover and refrigerate 1 hour, or until set. 4. Top each serving with 2 Tb. whipped topping, sprinkle evenly with grated chocolate. Each serving provides: 1 protein, 80 optional calories Per serving: 172 calories, 9 g protein, 8 g fat, 16 g carbohydrate, 172 mg calcium, 93 mg sodium, 19 mg cholesterol, 1 g dietary fiber Source: Weight Watchers Magazine Light and Easy New Family Classics 1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ricotta-Sour Cream Cheesecake with Strawberry Categories: Cyberealm, Mom's best, Cakes Yield: 10 servings 3 c Part-skim ricotta cheese 4 Eggs 3/4 c Light sour cream 2 tb + 2 t. honey 1 tb Fresh lemon juice 2 ts Grated lemon peel 1 1/2 c Strawberries 2 tb + 2 t. confectioners sugar 1 md Kiwi fruit, pared and sliced 1. Preheat oven to 400F. Spray and 8" springform pan with non-stick cooking spray. 2. In a large bowl, with an electric mixer, beat ricotta cheese until smooth; add eggs one at a time, beating well after each addition. Add sour cream, honey, 2 tsps. of the lemon juice and the lemon peel; beat until combined. 3. Pour mixture into prepared springform pan; set pan in 13x9 baking pan. Pour hot water into the baking pan until it comes halfway up on the sides of the springform pan. Bake 1 hour or until top feels firm to the touch. Cool to room temperature. 4. Set aside 5 whole strawberries for garnish; slice the remaining berries. In a blender combine the sliced strawberries, sugar and remaining 1 tsp lemon juice; puree until smooth. Strain through cheesecloth into a small bowl. 5. Carefully remove sides of springform pan from cheesecake. Cut reserved strawberries into halves. Garnish cheesecake with sliced kiwi fruit and halved strawberries; serve with strawberry sauce. Source: Weight Watchers Magazine Light and Easy New Family Classics 1993 Each serving provides: 1 1/2 proteins, 1/4 fruit, 60 optional calories Per serving: 192 calories; 12 g protein, 9 g fat, 15 g carbohydrates, 241 mg calcium, 133 mg sodium, 113 mg cholesterol, 1 g dietary fiber Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Herb Stuffing [For a 12-Pound Turkey] Categories: Cyberealm, Side dishes Yield: 1 servings 1 lg Onion, chopped 1 c Butter or margarine-2 sticks 1 c Celery, finely chopped 2 ts Granulated Chicken Bouillon 1 ts Poultry seasoning 1/2 ts Salt 1/4 ts Pepper 1 1/4 c Water 12 c White bread, cubed-24 slices 3/4 c Parsley 1. Sauté onion in butter or margarine until soft in a medium-size frying pan; stir in celery, chicken broth, poultry seasoning, salt, pepper and water; heat to boiling. 2. Pour over bread and parsley in a large bowl; toss lightly until evenly moist. Makes approximately 10 Cups or enough to stuff a 12-pound bird. Source: Family CIrcle Illustrated Library of Cooking Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mushroom Stuffing [For 12-Pound Turkey] Categories: Cyberealm, Side dishes Yield: 1 servings 1 lb Fresh mushrooms 10 bn Green onions 1 c Butter or margarine-2 sticks 12 c Coarse soft white-bread Crumbs (24 slices) 1 ts Salt 1. Wash mushrooms and trim; chop caps and stems. (There will be about 5 1/2 cups.) 2. Trim onions and slice. (There will be about 6 cups.) 3. Sauté mushrooms and onions in butter in a large frying pan 10 minutes, or just until wilted. Pour over bread crumbs in a large bowl; sprinkle with salt; toss lightly until evenly moist. Makes approximately 10 cups or enough to stuff a 12-pound bird. Source: Family CIrcle Illustrated Library of Cooking Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Double Rice Stuffing [For a 12-Pound Turkey] Categories: Cyberealm, Side dishes Yield: 1 servings 2 pk Long-grain & wild rice (6 oz. each) 6 tb Butter or margarine 4 1/2 c Water 3 c Chopped celery 1 lg Onion chopped 7 oz (1 jar) Pimento-stuffed Olives, drained & sliced 1 ts Salt 1/4 ts Pepper 1. Prepare rice mix with 2 tablespoons of the butter or margarine and the 4 1/2 cups water, following label directions. 2. Sauté celery and onion in remaining butter until soft in a large frying pan; lightly stir in rice mixture, olives, salt, and pepper. Makes approximately 10 cups or enough to stuff a 12-pound bird. Source: Family Circle Illustrated Library of Cooking. Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lois's Meat Loaf Categories: Cyberealm, Meats Yield: 6 servings 2 lb Meat loaf mix (Ground Beef, Pork, & Veal) 1 pk Onion soup mix 1 1/2 c Italian bread crumbs 2 Eggs 3/4 c Water 1 ts Salt 1 ts Garlic powder 1/2 ts Pepper Ketchup (optional) 1. Combine all ingredients in bowl, mixing well. 2. Spray baking pan with cooking spray to prevent sticking. 3. Shape into loaf; place in pan; spread ketchup over top. 4. Bake 1 hour, *or until done* at 350°F. From the kitchen of Lois Flack, Cyberealm BBS, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sausage and Apple Stuffing [For a 12-Pound Turkey] Categories: Cyberealm, Side dishes Yield: 1 servings 8 c White bread, cubed-16 slices 1 lb Sausage meat 1 lg Onion, diced 2 lg Apples, pared, quartered, Cored, and chopped 1/2 c Water 1 ts Salt 1. Spread bread cubes on large cookie sheets; place in oven at 250°F for 10 minutes; remove from oven; reserve. 2. Cut sausage into thick slices. Brown 5 minutes on each side in a medium-size skillet, then break into small pieces. Cook 1 minute longer or until no trace of pink remains. Combine with bread cubes in a large bowl. 3. Pour off drippings from skillet; measure; return 2 tablespoons. Add onions, and sauté until tender. Stir in water and apples; heat tp boiling. Pour over sausage mixture; add salt; toss lightly until evenly moist. Makes approximately 10 cups. Source: Family Circle Illustrated Library of Cooking Typed for you by Lois Flack, Cyberealm BBS, Watertown,NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Dixie Belle Stuffing [For a 12-Pound Turkey] Categories: Cyberealm, Side dishes Yield: 1 servings 1 lb Sausage meat 2 pk Ready-mix Corn-bread Stuffing (8 oz. each) 2 lg Onions, diced 2 c Celery, diced 1 1/4 c Water 1/2 c Parsley 1. Cut sausage in thick slices. Brown 5 minutes on each side in a medium-size frying pan, then break in small chunks. Cook 1 minute longer or until mo pink remains. Remove with a slotted spoon and combine with stuffing mix in a large bowl. 2. Stir onions and celery into drippings in pan; sauté until soft. Stir in water; heat to boiling. Pour over sausage mixture; add parsley; toss lightly until evenly moist. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Raisin-Walnut Stuffing [For a 12-Pound Turkey] Categories: Cyberealm, Side dishes Yield: 1 servings 2 c Seedless raisins 1 1/2 c Water 2 c Celery, chopped 1 lg Onion, chopped 1/2 c Butter or margarine-1 stick 1 ts Granulated chicken bouillon 1 ts Salt 1 ts Powdered Sage 1/4 ts Pepper 8 c Cubed white bread-16 slices 2 c Walnuts, coarsely chopped 1. Simmer raisins in water in a small saucepan for 1 minute; reserve. 2. Sauté celery and onion in butter or margarine until soft in a large skillet. Stir in chicken broth,salt, sage, and pepper. 3. Add too bread cubes and walnuts in a large bowl; add raisin-water mixture; toss lightly until evenly moist. Makes approximately 10 cups. Source: Family CIrcle Illustrated Library of Cooking Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Weihnachtsgans Categories: Cyberealm, Poultry Yield: 20 servings 1 10-12 lbs Oven Ready Goose 1 ts Salt 1/2 ts Pepper 4 Thyme Sprigs 4 Bay Leaves 3 Tart Apples,quartered 2 Onions,peeled,quartered 2 Celery Ribs,cut 2 inches 5 c Cold Water 6 tb Flour 1 c Beef Broth Remove neck and giblets from goose and set aside. Remove all the fat you can see in the cavity. Pat goose dry,rub with salt and pepper. Place the thyme,apples,celery and onions in cavity, scewer shut with poultry pins and tightly lace with twine. Fold the wings flat against the back and shewer the neckskin to the back. Place the goose breast side down in a lightly oiled large ,shallow roasting pan. Prick the skin well all over with a fork,roast goose,uncovered, for 30 minutes at 500 F, than reduce heat to 400 F and roast,uncovered 30 minutes longer.Pour off all drippings and carefully turn goose over breast side up, roast uncovered for 1 hour. pour drippings out of pan again and prick the goose agin with fork and put the remainding 2 cups water in pan, and continue roasting the goose,uncovered for 1 to 1 1/2 hour.Pour off all drippings again and reserve. Put goose on platter ,cover with alu-foil like tent and let stand for 30 minutes. Skim 6 tablespoons of fat from the pandrippings and heat for 1 minute in heavy 10 inch skillet over low heat;add the flour and cook and stir for 3 minutes.Measure 3 cups of gibletjuice(cooked while goose was roasting)drippings and broth. Add to skillet and turn up the heat and cook,whisking constantly until thickened and smooth. Add salt and pepper to taste and the finely chopped giblets ,if desired.Traditionally served with red cabbage and mashed potatoes. From "The New German Cookbook"typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peanut Brittle - [2 Pounds] Categories: Cyberealm, Candies Yield: 2 servings 2 c Sugar 1 c Light corn syrup 1 c Water 1 tb Margarine or butter 2 c Peanuts 1 ts Vanilla 1 ts Baking soda Generously butter 2 cookies sheets. In large heavy saucepan, combine sugar, corn syrup, and water. Cook until sugar dissolves, stirring constantly. Continue cooking until candy thermometer reaches hard crack stage (300°F.), stirring occasionally. Remove from heat; stir in vanilla and baking soda. Pour onto cookie sheets; spread as thin as possible. Cool completely; break into pieces. Store in airtight container in cool dry place. Makes 2 lbs. Source: The Pillsbury Cookbook Typed for you by Leonard Flack, Cyberealm BBS, Watertown,NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pumpkin Cake From Fred Goslin Categories: Cakes, Cyberealm Yield: 1 servings 1 Package(18.25)spice cake mix 1 1/2 c Libby's Pumpkin pie mix 4 Med. eggs 1 Envelope (1.25oz) whipped Topping mix Preheat oven to 350 deg. In a large mixing bowl combine cake mix, pumpkin pie mix, and 2 eggs... Mix at LOW speed untill moistened then at med. speed adding remainder eggs and topping mix Mix at low speed untill moistened then at med. speed for 3 min. Pour into greased and floured cake pans and... Bake 45 to 50 min OR untill wooden pick comes out clean Cool 15 min... remove from pan(s) and cool completely Frost with your favorite frosting or creamy butter frsting. From: Fred Goslin, Cyberealm BBS, Watertown NY 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Toll House Crumb Cake From Brigitte Sealing Categories: Cakes, Cyberealm Yield: 6 servings 2 c Flour 1 ts Baking Powder 1 ts Baking Soda 1/2 ts Salt 1 1/2 c Chocolate Chips 1/2 c Butter,soft 1 c Sugar 3 Eggs 1 c Sour Cream TOPPING: 1 tb Flour 1/2 c Brown Sugar 2 tb Soft Butter 1/2 c Chopped Nuts 1/2 c Chocolate Chips Mix all dry ingridients together; cream butter and sugar and eggs until nice and creamy. Alternate flour and sour cream. Beat well! Fold in chips. Pour into 13x9 inch greased pan.Mix ingriedients for topping until it is soft streusels. Sprinkle with topping. Bake at 350 degress F for 45-50 minutes.Cool and cut into 24 two inch squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Orange Poppy Seed Cake Categories: Cyberealm, Cakes Yield: 6 servings 2 c Flour 1/4 ts Salt 1 c Soft butter 1 c Sugar 1 tb Grated orange peel 5 Eggs, room temperature MMMMM---------------------------GLAZE-------------------------------- 2 tb Orange juice 2 tb Lemon juice 3 tb Powdered sugar 1. Set the oven to the lowest rack, and preheat to 350F. 2. Grease and flour a 9 x 5 loaf pan. Mix flour, poppy seeds and salt together and set aside. 3. In a large bowl, cream the butter and eggs, one at a time. Beat well until light and fluffy and the batter has increased in size. Fold in the flour mixture, one third at a time. Pour into the pan. 4. Bake 60 minutes or until lightly browned. If the cake browns too quickly shield with foil the last 10 minutes. 5. Cool pan on rack for 10 minutes. Remove from the pan, and cool and then brush with the glaze. Let the cake stand 1-2 days for the best flavor. Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spekulatius By Brigitte Sealing Categories: Cyberealm, Cookies Yield: 20 servings 18 oz Flour 2 ts Baking Powder 9 oz Sugar 1 ts Vanilla 1/2 ts Cardamom ground 1/2 ts Cloves,ground 1 ts Cinnamon 2 dr Almond Oil 2 Eggs 7 oz Butter 4 oz Ground Almonds Mix the flour and baking powder together in a bowl;make a well in the middle and put in the egg,sugar and spices and slowly work it all into a thick dough.Cut the cold butter into pieces and together with the ground almonds put on top of dough,cover all with a little more flour and knead it good to a smooth dough fastly. If the dough is to sticky cool it a liitle in the refridgerator. Roll out the dough nice and thin and cut out with christmas cookiecutters. Grease a cookiesheet and put the cookies on. Bake at 400 degrees F on the top slot in the oven for about 15 minutes. This is too, out of my grandmas cookbook and the stores sell them in fancy people shapes decorated with thinly sliced almonds.Store well too. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Orangenplaetzchen From Brigitte Sealing Categories: Cyberealm, Cookies Yield: 1 servings 8 tb Butter(1 stick)soft 1/2 c Light Brown Sugar 2 tb Orange Peel Grated 1/4 ts Salt 1 Egg 1 oz Semisweet Chocolate,very Finely chopped 1 3/4 c Flour Glaze: 1 1/2 c Powdered sugar 2 tb Orange Juice 4 tb Lemon Juice Cream butter, sugar, orange peel, and salt in the mixer at high speed for 1 to 2 minutes, untill light and fluffy. Add the egg and beat 1 minute more at medium speed. Add the chocolate and the flour and beat at low speed just enough to combine. Divide the dough, flatten each half into a 6-inch circle, wrap in plastic wrap and chill for at least 2 hours or, better yet, overnight. When ready to proceed, preheat oven to 375 F. Roll out each circle of dough, one at a time, between sheets of lightly flowered waxed paper until scant 1/4 inch thick, sprinkle with flour once during rolling. Carefully pel off the top piece of paper and, using 2 1/2 inch round cutters, cut the dough-still on the bottom sheet of wax paper- into rounds but do not lift from paper. Slide the paper of dough on a cookiesheet and set in the freezer for 5 minutes. Than use small spatula to remove the cookies and space 1 inch apart on a lightly greased baking sheet. Bake the cookies in the middle of the oven for 8-10 minutes, or until lightly browned on the edges. Transfer at once to wire racks. For the glaze: whisk the powdered sugar with the juices until smooth. Using pasrty brush, brush the glaze on the still warm cookies. As soon as glaze is hard you can store them with waxpaper between the layers in airtight containers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Microwave Italian-Style Pot Roast Categories: Cyberealm, Meats Yield: 8 servings 3 lb Beef chuck pot roast, cut 2 inches thick 1 tb Worcestershire Sauce 1 ts Instant beef bouillon- -granules 1/2 ts Sugar 1/2 ts Dried oregano, crushed 1 Garlic clove, minced 3 md Potatoes, peeled and cut- - into 1-inch cubes 3 md Carrots, cut into julienne- -strips 3 Celery stalks, cut into 2- -inch pieces 2 md Onions, quartered 8 oz Can of Tomato Sauce 1/4 c Flour 4 oz Can of Mushrooms, drained 1. Trim excess fat from pot roast. In a 3-quart casserole stir together Worchestershire sauce, beef bouillon granules, sugar, oregano, garlic, 1/2 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 2. Add pot roast to mixture in casserole. Cook, covered, on 100% power (high) about 5 minutes or till the liquid is boiling. Cook covered, on 50% power (medium) for 35 minutes more. 3. Turn pot roast over. Add potatoes, carrots, celery, and onions. Cook meat and vegetables, covered, on medium for 25 to 40 minutes or till meat and vegetables are tender, spooning liquid over the meat and vegetables once or twice during cooking. 4. Transfer meat and vegetables to a serving platter, reserving the liquid in the casserole. 5. For gravy, skim fat from the reserved liquid. Stir together tomato sauce and flour. Stir tomato mixture and mushroom into the liquid in the casserole. Cook uncovered, on high for 5 to 10 minutes or till thickened and bubbly, stirring each minute till the mixture starts to thicken, then stirring every 30 seconds. Cook, uncovered, on high for 30 seconds more. 6. Serve gravy with meat and vegetables. Makes 8 servings Source: Better Homes and Gardens Microwave Cooking Card Library Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. Nutritional Analysis Calories.................249 Protein..................30 g Carbohydrates.............18 g Fat.......................6 g Sodium...................491 mg Potassium...............720 mg Protein.....(% U.S. RDA)..45 Vitamin A.(% U.S. RDA)..158 Vitamin C...(% U.S. RDA)..18 Thiamine..(% U.S. RDA)...10 Riboflavin..(% U.S. RDA)..16 Niacin....(% U.S. RDA)...28 Calcium.....(% U.S. RDA)...5 Iron......(% U.S. RDA)...33 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Shaughn's Pineapple Drop Cookies Categories: Cyberealm, Cookies Yield: 48 cookies 1 c Light brown sugar, packed 1/2 c Shortening 1 Egg 1 ts Vanilla 1 1/2 c Crushed pineapple, drained 2 c Flour 1 ts Baking soda 1/2 ts Salt 3/4 c Chopped walnuts 1/2 c Raisins 1. Mix shortening and sugar together; cream well. Add egg and vanilla. 2. In a separate bowl, mix all dry ingredients together. Add alternately to shortening/sugar with the pineapple. (You may wish to add a little more pineapple and flour to make the mixture stiffer). 3. Add nuts and raisins. 4. Drop onto lightly greased cookie sheet. 4. Bake at 375F for 12 minutes or until light brown. Source: Shaughn Snyder, Cyberealm BBS Watertown, NY 1993 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 or 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Stephanie's Chilly Day Chili Categories: Cyberealm, Soups Yield: 8 servings 2 md Onions, chopped 1 md Green pepper, chopped 2 tb Vegetable oil 2 lb Ground beef 1 cn 16 oz tomatoes 1 cn 15 oz tomato sauce 1/2 c Ketchup 2 tb Chili powder 1/4 ts Pepper 2 cn 15.5 oz ea kidney beans 1. Saute the onions and peppers in oil. Add ground beef. Cook until lightly browned, stirring occasionally. Drain fat and set aside. 2. Partially drain kidney beans. Stir in tomatoes, sauce, ketchup, chili powder, salt and pepper to meat mixture. Simmer, uncovered, for 30 minutes. Stir in kidney beans, and simmer 15 minutes longer. Serve with hot cornbread and honey butter. Source: Stephanie Needham, Cyberealm BBS, Watertown, NY 1992 Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mary's Raisin Cream Pie Categories: Cyberealm, Mom's best, Pies Yield: 10 servings 8 Inch baked pie shell 4 tb Flour 1/4 ts Salt 1 c Raisins 1 ts Vanilla 1/2 c Sugar 3 Egg yolks 2 c Milk 1/4 c Water 1/2 ts Lemon extract 1. Mix raisins with water and heat slowly, covered for 5 min. Blend together sugar, flour, egg yolks, and salt. Add milk and vanilla. 2. Cook in double boiler until thick and creamy. Add raisin mixture. Cool 3 minutes. Add extract and pour into cool shell. 3. Cover with meringue made by beating together 3 egg whiltes, 1/4 tsp. cream of tartar, 6 Tb. sugar and 1/2 ts. vanilla. 4. Bake at 400F for 10 minutes, or until meringue browns. Source: Mary Parkin, Pitcher, NY Syracuse Herald American 7/12/92 Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 315-785-8098 or 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sour Cream Raisin Pie from Blue Gentian Restaurant Categories: Cyberealm, Pies Yield: 10 servings 1 1/2 c 20% sour cream not cultured 1 c Sugar 1 ts Cinnamon 1/4 ts Ground cloves 1/2 c Raisins 1/2 c Nut meats, chopped coarsely 3 Egg yolks, well beaten 2 1/2 tb Flour 1. Placce all ingredients in a double boiler and stir until well mixed. Cook until the mixture is the consistency of a heavy cream filling and turns dark in color. Stir occasionally. Put the filling in a baked pie shell and top with meringue. Bake until the meringue darkens. Source: Blue Gentian Restaurant, Saranac Lake, NY Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-785-8098 or 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Swiss Steak from Fred Goslin Categories: Cyberealm, Meats, Microwave Yield: 8 servings 2 lb Beef, boneless round steak 1/4 c Flour 1 ts Salt 1/4 ts Pepper 1 c Celery, thinly sliced 1 md Pepper,green thinly sliced 1 md Onion thinly sliced and sep- .arated into rings 1 cn Tomato soup (condensed) 2/3 c Water 1 tb Worchestershire sauce Trim round steak; pound well. Cut into 6-8 even size pieces... Mix flour, salt, & pepper, and coat beef with it... Place beef and any remaining flour mix in rectangular baking dish, 12"x18", or 10" square casserole... Combine celery, onion, and green pepper in small bowl, microwave on high (100%) until veggies are tender 3-5 min... mix with remaining ingredients and pour over beef... Cover and microwave on high (100%) five min.... then reduce power to med (50%) and continue to microwave until beef is tender, 40-50 min., re-arranging pieces after half the cooking time... from the Sharp Carousel Microwave Cookbook Typed for you by: Fred Goslin, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple Crisp * Categories: Cyberealm, Desserts Yield: 8 servings 5 x Apples, sliced and peeled 1 c Brown Sugar 3/4 c Quaker Oats 3/4 c Flour 1 ts Cinnamon 1 ts Nutmeg 1 ea Stick Butter, softened 1/4 c Apple Juice, or water Preheat oven to 375 deg F. Put half of the apples in a greased 9"x9" pan. Blend together remaining ingredients, except juice, and crumble half the flour mixture over the apples. Cover with remaining apples and flour mixture. Pour juice over top. Bake 35 minutes. Great with vanilla ice cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cyberealm's Cinnamon Apple Crisp Categories: Cyberealm, Cakes Yield: 12 servings 1 tb Red cinnamon candies(seetip) 1 c Boiling water 6 md Apples,peeled, cored and -thinly sliced 1 pk DH*Moist Deluxe White Cake -Mix 1 c Light brown sugar,firmly -packed 1/2 c Butter or margarine, melted Frozen whipped topping(thaw) Crushed red cinnamon candies Mint leaves, for garnish 1. Preheat oven to 350 F 2. Dissolve 1 tablespoon cinnamon candies in boiling water. arrange apple slices in ungreased 13x9x2" pan. Pour cinnamon flavored water over top. 3. Combine cake mix, brown sugar and melted butter in large bowl. Stir until thoroughly blended. ( Mixture will be crumbly.) Sprinkle crumbs over apple slices. Bake at 350 F for 50-55 minutes or until lightly browned and bubbly.Serve with whipped topping, crushed cinnamon candies and mint leaves, if desired. TIP: You can substitute 1 teaspoon ground cinnamon for the 1 tablespoon red cinnamon candies. stir into cake mix. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: APPLE CRISP #2 Categories: Cyberealm, Desserts, Low-cal Yield: 8 servings 4 c Apples, peeled, cored,sliced 1 tb Lemon juice 2 tb Butter or margarine 3/4 c Rolled oats 2 tb Brown sugar 2 tb Chopped nuts 1/4 ts Cinnamon Substitute peaches or pears when they are in season. Place apples in a microwave baking pan and sprinkle with lemon juice. In a small bowl, melt butter at High for 30 to 45 sec. Stir in rolled oats, brown sugar, nuts and cinnamon. Combine well. Sprinkle evenly over apples. Microwave at High for 8-10 min. Allow 5 to 7 min after cooking time. 8 Servings each 1/2 cup 1 fruit choice, 1 fat choice 10 g carbohydrate, 1 g protein, 5 g fat, 89 calories Source: More Choice, The Canadian Diabetes Microwave Cookbook by Catha McMaster & Charlotte Empringham Shared but not tested by Elizabeth Rodier, July 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Another Apple crisp Categories: Cyberealm, Desserts Yield: 6 servings 4 c Apples,tart,sliced,peeled 1/2 c Water 3/4 c Flour 1 c Sugar or brown sugar 1 ts Cinnamon 1/2 c Butter 1/4 ts Salt Cream or whipped cream Butter a deep baking dish, put apples,water,flour,sugar and cinnamon in it. Mix with spoon and spread butter and salt over the apple mix. Bake at 350 degrees F until the apples are tender and the crust brown,about 30 minutes.Serve with cream or whipped cream From Fanny Farmers Boston Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Carrot Zucchini Cake * Categories: Cyberealm, Cakes Yield: 1 servings 2 Egg 1 c Carrot; grated 1 c Sugar 1 c Zucchini; grated 2/3 c Oil 1/4 c Coconut; shredded 3/4 c Flour 1 ts Baking powder 1 ts Baking soda 1 ts Cinnamon 3/4 ts -Salt MMMMM---------------------CREAM CHEESE ICING-------------------------- 1 pk Cream cheese; 4 oz 1/4 c Butter 1 ts Orange rind; grated 2 c Icing sugar 1 ts Vanilla CAKE: Preheat oven to 350F. Grease & flour 9" pan. Beat eggs with sugar till frothy. Gradually beat in oil. Combine dry ingredients, add to 1 st mixture in large bowl & beat together till mixed (batter will be thick). Add carrots, zucchini & coconut. Beat. Pour into pan. Bake at 350F for 30 min. Frost when cool. ICING: Beat cream cheese (room temp) & butter together till creamy. Beat in icing sugar, vanilla & orange rind till creamy. Spread. posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Almond Crescents Categories: Cyberealm, Cookies Yield: 40 servings 1 c Butter 1/2 ts Almond extract 3/4 c Powdered Sugar,sifted 2 c Flour 1/2 ts Salt 1 c Oats,uncooked 1/2 c Almonds,finely chopped Powdered Sugar Heat oven to 325 degress F. Beat butter and almond extract till fluffy;gradually beat in sugar. Add combined flour and salt;mix well. Stir in oats and almonds. Shape to form crescents. Place on ungreased cookie sheet. Bake 15-18 minutes or until light golden brown. Sift powdered sugar over warm crescents. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tea Cookies Categories: Cyberealm, Cookies Yield: 30 servings 1 c Butter,softened 1/2 c Powedered Sugar 1 1/2 ts Vanilla extract 2 c Flour 1 ds Salt 1 ds Baking Powder 3/4 c Pecans,finely chopped Powdered Sugar for dusting In a bowl,beat together the butter and the powdered sugar until smooth and creamy. Add vanilla. Blend together flour,salt and just the DASH of baking powder. Add flourmix to buttermix,blend well. Add the chopped nuts,combine well. Roll the dough out into two balls.Wrap in platic wrap and chill for at least 1 hour. Flatten dough out and cut into 15-16 equal sized pieces. Shape into marble sized balls. Place on ungreased cookiesheets. Bake at 375-400 degrees F for 10-12 minutes each sheet until firm but NOT brown. While still warm roll into powdered sugar. Let cool and roll in sugar again. They store well and are very yummy!!! From: Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lemon Kiss Cookies Categories: Cyberealm, Cookies Yield: 50 servings 1/2 c Butter 3/4 c Sugar 3 tb Lemonjuice 2 3/4 c Flour 1 1/2 c Almonds,chopped 1 pk 14 oz chocolate kisses Powdered Sugar 1 tb Shortening 1/2 c Chocolate chips In large bowl beat butter,sugar and lemonjuice untill light and fluffy. Add flour and almonds; beat at slow speed untill well mixed. cover;refridgerate at least 1 hour for easier handling. Heat oven to 375 degrees F. Shape a tablespoon full of dough around each chocolate kiss, covering it completly. Roll in hand to form ball. Place on ungreased cookiesheet and bake for 8-12 minutes or until set and the edges are lightly,golden brown. Cool 1 minute, remove from cookiesheet, cool completly. Lightly dust cookies with powdered sugar. In small pan ,melt chocolate chips and shortening;stir until smooth. Drizzle over each cookie! Source: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cyberealm Mincemeat Cookies Categories: Cyberealm, Cookies Yield: 20 servings 1 c Shortening 1 1/2 c Sugar 3 Eggs 3 c Flour 1 ts Baking Powder 1/2 ts Salt 1 1/3 c Mincemeatfilling Cream shortening; add sugar, blend well, add eggs, beat until smooth.Add all dry ingridients mixed together, stir in mincemeat last. Drop by teaspoon full on greased cookiesheet, about 2 inches apart, they will spread out. Bake at 400 degrees F for 12 minutes, or untill lightly brown. They keep well too. From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pumkincookies Categories: Cyberealm, Cookies Yield: 40 servings 4 c Flour 1 1/2 c Butter 2 c Quick Cooking Oats 2 c Brown Sugar 2 ts Baking Soda 2 ts Cinnamon 1 Egg 1 ts Salt 1 ts Vanilla 1 cn Pumkin,solid,packed (16oz) 1 c Chocolate Chips 1 c Raisins 1 c Chopped nuts 1/2 pk M&M Preheat oven to 325 degress F. Grease cookiesheets. Cream butter,sugar and egg,vanilla and pumpkin, beat it all untill light and fluffy. Mix in dry ingridients, beat in cup by cup, mix all well. Drop on cookiesheets by teaspoonfulls, leave space they will spread out. Bake 20-25 minutes, or until firm and lightly golden brown. Remove from cookie sheets, cool on racks. Decorate with M&M right away or drizzle with LEMON GLAZE: 1 3/4 cup of Powdered Sugar 1 Tablespoon grated lemonpeel 1 Tablespoon lemonjuice Combine all three and glaze the cookies with it, or decorate with jelly beans for children. From Brigitte Sealing, Cyberealm BBS Watertown, NY 1-315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sugarplum Cookies Categories: Cyberealm, Cookies Yield: 12 servings 1/4 c Butter 1/2 c Sugar 1/4 c Coolaid mix,lively colors 2 Eggs 2 c Flour Sugar icing Preheat oven to 350 degrees F. Combine butter and sugar and coolaid mix; beat until light and fluffy. Blend in eggs. Add flour; mix well. Knead on well floured board until smooth. Roll out to 1/8 inch thickness and cut with cookie cutters, dipped in powdered sugar. Bake on lightly greased cookiesheets for 10-12 minutes. Cool slightly and decorate with icing as you would sugar cookies. Make a lot of batches in different colors, the kids love them. Makes 12 cookies 5 inches big.Store well too. From: Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Orangenplaetzchen Categories: Cyberealm, Cookies Yield: 1 servings 8 tb Butter(1 stick)soft 1/2 c Light Brown Sugar 2 tb Orange Peel Grated 1/4 ts Salt 1 Egg 1 oz Semisweet Chocolate,very Finely chopped 1 3/4 c Flour Glaze: 1 1/2 c Powdered sugar 2 tb Orange Juice 4 tb Lemon Juice Cream butter, sugar, orange peel, and salt in the mixer at high speed for 1 to 2 minutes, untill light and fluffy. Add the egg and beat 1 minute more at medium speed. Add the chocolate and the flour and beat at low speed just enough to combine. Divide the dough, flatten each half into a 6-inch circle, wrap in plastic wrap and chill for at least 2 hours or, better yet, overnight. When ready to proceed, preheat oven to 375 F. Roll out each circle of dough, one at a time, between sheets of lightly flowered waxed paper until scant 1/4 inch thick, sprinkle with flour once during rolling. Carefully pel off the top piece of paper and, using 2 1/2 inch round cutters, cut the dough-still on the bottom sheet of wax paper- into rounds but do not lift from paper. Slide the paper of dough on a cookiesheet and set in the freezer for 5 minutes. Than use small spatula to remove the cookies and space 1 inch apart on a lightly greased baking sheet. Bake the cookies in the middle of the oven for 8-10 minutes, or until lightly browned on the edges. Transfer at once to wire racks. For the glaze: whisk the powdered sugar with the juices until smooth. Using pasrty brush, brush the glaze on the still warm cookies. As soon as glaze is hard you can store them with waxpaper between the layers in airtight containers. From: Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: NUTTY APPLESAUCE BREAD (Yields 1 loaf) Categories: Cyberealm, Breads Yield: 1 servings 1/3 c Crisco Shortening 1/2 c Sugar 1 Egg 1 c Canned applesause 1 3/4 c All-purpose flour 1 tb Baking powder 1/2 ts Baking soda 1/2 ts Salt 1/2 ts Cinnamon 1/4 ts Nutmeg 1 c Finely chopped nuts 1. Heat oven to 350°F. Grease 9x5x3-inch loaf pan. 2. Cream Crisco and sugar in large bowl at medium to high speed of electric mixer. Beat in egg. Stir in appleasuce with spoon. 3. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into creamed mixture with spoon. Fold in nuts. Spoon into pan. 4. Bake at 350°F for 45 to 50 minutes or until golden brown. Cool 10 minutes in pan on rack. Loosen from sides and remove from pan. Cool completely on rack. One Loaf Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY 315-786-1120 Source: Crisco MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spekulatius Categories: Cyberealm, Cookies Yield: 20 servings 18 oz Flour 2 ts Baking Powder 9 oz Sugar 1 ts Vanilla 1/2 ts Cardamom ground 1/2 ts Cloves,ground 1 ts Cinnamon 2 dr Almond Oil 2 Eggs 7 oz Butter 4 oz Ground Almonds Mix the flour and baking powder together in a bowl;make a well in the middle and put in the egg,sugar and spices and slowly work it all into a thick dough.Cut the cold butter into pieces and together with the ground almonds put on top of dough,cover all with a little more flour and knead it good to a smooth dough fastly. If the dough is to sticky cool it a liitle in the refridgerator. Roll out the dough nice and thin and cut out with christmas cookiecutters. Grease a cookiesheet and put the cookies on. Bake at 400 degrees F on the top slot in the oven for about 15 minutes. This is too, out of my grandmas cookbook and the stores sell them in fancy people shapes decorated with thinly sliced almonds.Store well too. From: Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Liver with Onions and apples Categories: Cyberealm, Meats Yield: 4 servings 4 sl Liver, beef or calves 1 c Flour 2 1/2 c Water, hot 2 Onions 2 Apples 1/4 c Oil 1/4 c Butter Salt Pepper Paprika hot 1 ds Hotsauce Wash liver good and roll in flour and pat flour in good. Peel onions and slice into rings. Peel apples, core and slice not to thin. In a large, heavy skillet heat the oil anf put in two pieces of liver and the onion and apple on the sides with the liver. Fry slowly ,turning often ,poking liver with needle to get done evenly.Take out liver and keep warm , add the other two slices and keep on frying. When all is done, keep liver and onoin-apple mix apart and keep them warm. Put the butter into pan .let melt and brown, add the rest of the flour and stir ,sraping the skillet ,until all is dark brown; add hot water, half a cup at a time, stirring good and let come to a boil after each adding of water. When all is in add the spices to taste, it should be a little spicy-hot. Serve with a slice of liver, a fourth of the onion-apple mix on the side, add some hot rice or mashed potatoes and smother with the gravy. This recipe was passed on to me by my grandmother. From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PEANUT BUTTER COOKIES #2 Categories: Cyberealm, Cookies Yield: 24 servings 1/2 c Shortening 1 c Peanut Butter (Creamy) 3/4 c Granulated sugar 1/2 c Brown Sugar (firmly packed) 1 ts Vanilla 1 Egg 1 tb Milk 1 1/4 c Flour 3/4 ts Baking Soda 1/2 ts Baking Powder 1/4 ts Salt 1. Heat oven to 375°F. 2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat with electric mixer at medium speed for one minute. Add egg and milk. Beat until well blended. 3. Combine flour, baking soda, baking powder, and salt and add to creamed mixture. Mix well. 4. Drop rounded tablespoons of dough onto ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake fo 8 to 10 minutes. Cool 2 minutes then remove cookies from cookie sheet onto a cooling rack. Makes 2 dozen cookies. Source: Crisco Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese-Cherry-Pie Categories: Cyberealm, Pies Yield: 6 servings Crust: 1 1/2 c Flour 1 1/2 ts Sugar 1/2 ts Salt 1/2 c Salad Oil 2 tb Milk, cold Filling: 1 lb Cottage Cheese 1 c Sour Cream 2 Eggs,beaten 1/2 c Sugar 2 ts Cornstarch 1 cn Cherry Pie Filling Crust: Mix flour, salt,sugar together in 8 inch pieplate, in measuring cup mix milk with oil, with fork, beat until blended well ;add to flourmix at once and start mixing all together with fork, until it is damp, than ,with fingers, spread out the dough over the whole pieplate. Prick entire surface a couple times with fork. Filling: Put cottage cheese in blender and blend until smooth, mix in sour cream, eggs, sugar and cornstarch. Blend all well. Spread filling over crust and bake in 350 degrees F, oven for 50 minutes. Cool; than spread the piefilling on top. Refridgerate until serving. This is a low fat version of cheese cake and you can put blueberry pie filling on top if you want too. Recipe came from my mother- in- law from Ohio. From: Brigitte Sealing, Cyberealm BBS Watertown,NY 1-315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fudgy Minty Brownies Categories: Cyberealm, Cookies Yield: 1 servings 3/4 c Cocoa 1/2 ts Baking Soda 2/3 c Oil 1/2 c Water,boiling 2 c Sugar 2 Eggs 1 1/2 c Flour 1 ts Mintflavoring 1/4 ts Salt 20 Mintpatties Stir cocoa and baking soda in mixing bowl, blend in half of the oil, add boiling water; stir until mixture thickens. Stir in sugar, eggs, remaining oil, stir until smooth. Add flour, mintflavoring and salt, blend very well together. Pour into lightly greased 13 X 9 inch baking pan or two 8 inch sqare pans. Bake at 350 degress F for 35 to 40 minutes for big pan, about 30-32 minutes for two small pans.While the brownies are still hot, arrange the cream filled mint patties on top, bake another 3 minutes than spread all evenly around. Let cool, cut into squares. From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Holiday Bavarian Pie Categories: Cyberealm, Pies Yield: 6 servings 1 Backed 9 inch Pie Shell 1 pk Unflavored Gelatine 1/4 c Sugar 1/8 ts Salt 3 Egg yolks 1 1/4 c Milk 2 tb Rum 3 Egg whites 1/4 c Sugar 1/2 c Heavy Cream,whipped 1 ts Nutmeg 1/2 c Heavy Cream,whipped Shaved Chocolate Day before or early in the day: In small bowl, combine gelatine, 1/4 cup sugar, salt. In double boiler top, beat eggyolks. Stir in milk, then gelatime mixture. Cook over hot, not boiling water, stirring untill custard coats spoon. Stir in rum. Refridgerate, stirring occasionally, until mixture mounds when dropped from spoon. Beat until just smooth. In medium bowl, beat egg whites untill fairly stiff; gradually add 1/4 cup sugar, beating until stiff. Fold in custard and 1/2 cup heavy cream. Turn into pie shell; sprinkle with nutmeg. Refridgerate until set. Just before serving: Top pie with 1/2 cup heavy cream, sprinkle with shaved chocolate, or drizzle grenadine syrup over cream. Out of Good Housekeeping Cookbook, typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Blazing Cranberry Pie Categories: Cyberealm, Pies Yield: 6 servings 1/2 c Seedless Raisins 3/4 c Water 4 c (1Lb)Cranberries 1 1/2 c Sugar Pastry for 2-crust 8 or 9 inch pie Sugar Cubes Lemon Extract Several hours ahead: In saucepan, place raisins and cranberries and water; soak for 20 minutes. Meanwhile wash and pick over cranberries. Add cranberries and sugar to the raisins and cook, covered, until skins burst (about 10 minutes). Cool. Start heating oven to 425 Degrees F. Roll out bottom crust of pie; fit into pieplate, set aside. Roll out top crust, cut into 1/2 inch strips for lattice top. Fill lined pie plate with cooked cranberry filling; on top arrange strips to make lattice top. Flute edges. Bake 30 minutes, or until crust is well brown. Serve slightly warm. To Flame: Dot several open spaces with sugar cubes dipped in lemon extract; light with match. Serve at once as is or with vanilla icecream . Out of Good House Keeping Cookbook Typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Wassail Bowl Categories: Cyberealm, Drinks Yield: 24 servings 1 ga Apple Cider 1 c Brown sugar,packed 1 cn Frozen Lemonade concentrate 1 cn Frozen Orangejuice concentrd 1 tb Whole Cloves 1 ts Whole Allspice 1 ts Ground Nutmeg 24 Cinnamon Sticks In large pot, combine cider, sugar, undiluted lemon and orange juice. Tie cloves and all spice in cheese cloth; add to the cider, along with the nutmeg. Simmer, covered, 20 minutes. Remove and discard bag. Serve hot, in punch cups, with cinnamon stick in each cup. Out of Good Housekeeping Cookbook typed by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pumpkin Cake & Frosting Categories: Cyberealm, Cakes Yield: 1 servings 1 Package(18.25)spice cake mix 1 1/2 c Libby's Pumpkin pie mix 4 Med. eggs 1 Envelope (1.25oz) whipped Topping mix MMMMM--------------------------FROSTING------------------------------- 1 c Milk 5 ts Flour, all purpose 1 c Butter 1 c Sugar, powdered; sifted 1 ts Vanilla Preheat oven to 350 deg. In a large mixing bowl combine cake mix, pumpkin pie mix, and 2 eggs... Mix at LOW speed untill moistened then at med. speed adding remainder eggs and topping mix. Mix at low speed untill moistened then at med. speed for 3 min. Pour into greased and floured cake pans and... Bake 45 to 50 min OR untill wooden pick comes out clean Cool 15 min... remove from pan(s) and cool completely. FROSTING: Cook milk and flour until thick; cool in fridge. Beat butter, sugar and vanilla with mixer. Add flour and milk mixture a little at a time (make ahead of cake so that it has plenty of time to cool). Beat well. From: Fred Goslin, Cyberealm BBS, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Brussels Sprout and Rice Categories: Cyberealm, Vegetables Yield: 6 servings 1 cn 10 3/4 ounces condensed Cream of Mushroom soup 1 c Milk 1 tb Butter 1 ts Salt 3/4 ts Caraway Seed 2/3 c Regular Rice 2 pk Frozen Brussel Sprouts 10 ounces each, cut in half About 40 minutes before serving: In 12 inch skillet, over medium heat, heat undiluted soup, milk, 1 cup water, butter, salt and caraway seed to boiling; stirring occasionally. Stir in rice; reduce heat to low; cover and simmer 15 minutes. Stir in brussel sprouts; cover and continue to cook 15 minutes or until rice and brussel sprouts are tender; stirring occasionally. From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cornflake Macaroons Categories: Cyberealm, Cookies Yield: 24 servings 2 Egg Whites 1 c Sugar 1/2 ts Vanilla 1 c Coconut 2 c Cornflakes 1/2 c Nuts,chopped Beat egg whites until stiff and dry. Fold in sugar gradually. Add:vanilla, coconut, cornflakes and nuts. Drop by teaspoon fulls onto well greased cookiesheet. Bake in 325 defrees F oven until light brown. Out of Family Circle Magazine 1950 typed by Brigitte Sealing Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Christmas Bread Categories: Cyberealm, Breads Yield: 8 servings 1 lb Frozen Bread Dough 1/2 c Candied Mixed Fruit 1/2 c Walnut,chopped 1/4 c Mincemeat 1 c Confectioners sugar 4 ts Milk 1/8 ts Cardamom ,ground Thaw frozen bread dough according to package directions. On a lightly flowered board pull dough out until it is 12 inches long. Knead in the fruit,mincemeat and the nuts into the dough. With a sharp knife cut dough into 3 ropes, 12 inches long. Press the 3 ropes together on one end and braid on a greased cookiesheet. Let rise in a warm (90) degree place until double in bulk, about 1 1/2 hours. Bake in a preheated oven at 350 degrees F for 25-30 minutes. Cool. Combine the sugar,milk and cardamom, spread this glaze over bread. Collected out of a magazine by Brigitte Sealing Cyberealm BBS, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Eggnog Mold Categories: Cyberealm, Desserts Yield: 6 servings 2 pk Gelatine,unflavored 1/2 c Cold Water 1 cn Eggnog,chilled 1 c Almonds,ground 1 cn Mandarin Oranges,drained Coolwhip to taste Sprinkle the two envelopes gelatine onto the water to soften. Place over low heat, stirring until dissolved. Add gelatin to the eggnog, add the almonds. Pour into an oiled 5-cup mold. Refridgerate until set, about 3-4 hours. Unmold and garnish with the mandarin oranges and coolwhip . From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ham Corn Chowder Categories: Cyberealm, Soups Yield: 6 servings 2 cn 17 oz each Creamed Corn 1 1/2 c 8 oz Chopped Ham,cooked 1 1/2 c Milk 1 c Cheddar Cheese,grated 1 tb Instant Minced Onions 1/4 ts Salt 1/4 ts Pepper Parsley,chopped In a big saucepan combine corn,ham,milk,cheese,onions and seasons. Heat all through very good and slowly, stirring often. Best use the microwave. Garnish with the parsley and serve. Collected from a magazine by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Grilled Country Ribs From George Fassett Categories: Cyberealm, Meats Yield: 4 servings MMMMM----------------------MARINATING SAUCE--------------------------- 1 c Vegetable oil 1/4 c White vinegar 4 Eggs 1 tb Salt 1/2 ts Black pepper 3/4 ts Bell's seasoning 1 tb Parsley flakes 1/4 ts Oregano 1/4 ts Garlic Powder MMMMM----------------------FOILED POTATOES--------------------------- 5 md Potatoes 1/4 Stick of butter 1/2 ts Parsley 1 Clove garlic, chopped 1 sm Onion, halved and sl Salt & Pepper to tas Veg. shortening Marinating the Ribs: Place country pork rib slices in a large container, such as a tupperware-type with a tight-fitting lid, add all ingredients for marinade. Cover and shake vigorously to mix. Refrigerate, overnight best but a few hours at the least. This is an adaptation to the class "Fireman's Field Days" marinade. Preparing the potatoes: Spread out two 3 ft. sheets of heavy duty aluminum foil, splic together to form one wide one. Rub vegetable shortening on center 2/3 of foil to prevent sticking. Slice potatoes, skin still on, onto foil food processor works wonders..). Season potato slices with remainder ingredients, slice butter over top. Carefully draw sides of foil together and crimp (don't pull apart seam on bottom!) and then roll up ends. Cooking: Get grill hot, place foil potatoes over high heat and cook for to 20 min., then move to low-heat area, upper shelf, or keep warm in oven. (Check potatoes by unrolling top a bit and they should be soft, bottom layer browned well.) Keeping grill hot, lay out pork slices from marinade and grill Adjust temp for flaming/burning, not letting them fire or char. Turn baste, letting marinade cook on top of meat before turning again. The egg congeals on the hot surface of the ribs and helps to coat the ribs Continue turning and basting every few minutes until all marinade is g approx. 30-40 minutes. Cut into thickest part of a slice and check fo doneness - there should be no pink. The object of turning and basting to build up a coating of the cooked marinade on the meat, almost like crust. Meat will have a well-cooked appearance but should not be char black (don't let flames ignite marinade and burn it). Serve foil potatoes hot from foil (mmm, get the crispy ones on bottom, like potato chips!) and dive into the ribs. Add your favorite vegetable or corn on the cob for a great meal, any time of the year! From George Fassett, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Creamed Tuna - Jim Sisk Categories: Cyberealm, Main dishes Yield: 2 servings 1/4 c Butter or margarine 1/4 c Flour 1/2 ts Salt 1/4 ts Pepper 2 c Milk 1 cn Tuna Fish (drained) 1. To make white sauce; melt butter, blend in flour, salt and pepper. Mix until smooth. Gradually stir in milk and heat while stirring constantly. Heat until mixture boils and thickens. 2. To sauce add drained tuna fish. Stir until well mixed and thoroughly heated. Serve over mashed potatoes, rice, toast, etc, with vegetables if desired. Makes approximately 2 1/2 cups. From Jim Sisk, Cyberealm BBS, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: HOLIDAY DELIGHT CHEESECAKE (Lo-Fat) Categories: Cyberealm, Desserts, Low-fat Yield: 12 servings 1 c Graham cracker crumbs 3 tb Sugar 2 tb Margarine, melted 3 pk Fat-free Cream Cheese (8oz) 3/4 c Sugar 2 tb Flour 3 tb Lemon juice 3 tb Cholesterol-free egg product 1 ct Non-fat lemon yogurt Lite whipped topping 1 cn Cherry pie filling 1. Heat oven to 350°F. Combine graham cracker crumbs, sugar and margarine; mix well. Pat onto bottom of 9" or 10" springform pan. Set aside. 2. Beat cream cheese, sugar and flour together until light, fluffy and smooth. Gradually add lemon juice and egg product; beat well. Add lemon yogurt and mix thoroughly. Pour over prepared crust. 3. Loosely place aluminum foil over springform pan. 4. Bake at 350°F 60 to 70 minutes or until center of cake is set. 5. Gently run tip of knife between cake and edge of pan. Cool to room temperature before removing from pan. Chill. Served topped with cherry pie filling and whipped topping. Per 1/12th serving: Calories.....................216 Protein...................16g Carbohydrates................30g Total Fat..................4g Saturated Fat.................1g Cholesterol................9g Sodium.....................542mg Fiber......................6g % of Calories from Fat 17% * * * * * Comparison: Per Serving % Calories Fat from Fat Cholesterol -------------------------------------------- This Cheesecake 4g 17% 9mg Regular Cheesecake 26g 63% 120mg Source: Healthy Choice and Redi Wip Lite (recipe from newspaper) Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Stuffed French Toast Categories: Cyberealm, Breakfasts Yield: 4 servings 1 Loaf large diameter french Bread 1/2 c Milk 4 lg Eggs 1/4 c Sugar 1 ts Cinnamon 1/2 lb Boiled ham (thinnley sliced 1 Package American Cheese 1/2 lb Breakfast sausage 1/2 Package bacon 1 1/2 ts Vanilla In a large skillett or electric frying pan fry the bacon and breakfast sausage, togeather but separately, untill done. While the meat is cooking, slice the french bread into eight slices approx 1 1/2" to 2" thick. and then slice each slice 3/4 of the way through again. Mix the milk, eggs, sugar cinnamon and vanilla togeather into a batter in a deep bowl,and set aside. Take up the bacon and sausage and divide each into eight equal parts and the same with the ham. Dip each piece of bread into the batter and submerge it so that both sides and edges are coated. Open each piece and put in one portion of the meat, bacon, and ham along with one slice of cheese and close the bread again. Fry the stuffed batter coated bread slices in the skillet or the elec. fry pan that has been coated with PAM or other suitable non-stick agent.. untill golden brown on the outside and the cheese is melted on the inside. Serve two slices to a plate with your favorite garnishes and condiments. (ie. home fries, maple syrup, confectioner's sugar etc...) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Baked Caramel Corn Categories: Cyberealm, Snacks Yield: 10 servings 1 c Butter 2 c Brown Sugar 1/2 c Cornsyrup 1 ts Salt 1/2 ts Baking Soda 1 ts Vanilla 6 qt Popped Popcorn Melt butter; stir in brown sugar, cornsyrup and salt. Bring to a boil, stirring constantly, than boil,without stirring for 5 minutes. Remove from heat, stir in soda and vanilla. Gradually pour over corn, mix well. Turn into two large, shallow baking pans. Bake at 250 degrees F for 1 hour, stir every 15 minutes. Remove from oven, cool completly. Break apart and store in tightly covered containers. Found this in some magazine a while ago, dont know which one any more! From Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sweet-Sour Pork Chops & Sweet Potatoes Categories: Cyberealm, Meats Yield: 6 servings 1 tb Salad Oil 2 lb Pork Chops 3 tb Brown Sugar 2 tb Cider Vinegar 2 ts Salt 1/2 ts Cinnamon 1 cn Sweet Potatoes (17-18 ounces 2 ts Cornstarch About one hour before serving: In 12 inch skillet over medium-high heat, in hot oil, cook porkchops until browned on both sides, Stir in sugar,vinegar,salt and cinnamon and 1 cup water. Reduce heat to low; cover and cook 40 minutes or until pork chops are fork tender. Add sweet potatoes; cover and cook 5 minutes longer. Meanwhile. in cup, blend cornstarch with 1 tablespoon water until smooth. Take out pork chops and keep warm. Increase heat to medium; gradually stir in cornstarch mix into skillet liquid and cook, stirring constantly ,until mixture is thick. Serve at once with a green salad. Out of Womens Circle Magazine 1950 typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 MMMMM