Shareware Overload Trio 2/Shareware Overload Trio Volume 2 (Chestnut CD-ROM).ISO/dir25/mmcyber6.zip/MMCYBER6.TXT

Text File | 1994-06-21 | 107KB | 3,148 lines

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Fish with Capersauce
 Categories: Cyberealm, Fish
      Yield: 4 servings

      2    Lemons,juice and grated peel
      2 tb Capers,chopped,finely
      2    Garlic Cloves, smashed
      8 tb Bread Crumbs
           Salt
           Pepper
      1    Egg
     22 oz Fishfilet
           Oil for frying

  1. Sprinkle fish with the lemonjuice.
  2. Mix breadcrumbs with capers,garlic and lemon peel, add salt and
  pepper. 3. Mix egg in a dish; dip fish in it, then in the bread crumb
  mix until
     coated very good.
  4. Heat oil and fry the fish crispy brown on both sides.
  Translated by Brigitte Sealing, Cyberealm BBS Watertown NY
  315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Szegediner Gulasch
 Categories: Cyberealm, Meats
      Yield: 4 servings

      2 lg Onions, chopped
      2 tb Butter
  2 1/2 lb Sauerkraut
 26 1/2 oz Porkshoulder,cubed
           Salt
           Pepper
      2 tb Flour
 1 1/16 oz Paprika, sweet
      1 pn Cayennepepper
    1/2 tb Caraway Seeds
      1 c  Sour Cream

  1.Saute the onions in half of the butter;add the sauerkraut and saute.
   Add a little water and cover and simmer about 1 hour.Stir once or
  twice. 2.Season the meat and brown in the rest of the butter;add
  flour,paprika
   and cayennepepper and caraway seeds and mix all under the
  sauerkraut. 3. 3. Cover and simmer for 1 hour, as long as meat needs
  to be tender. 4. Mix a little paprika with the sour cream and heat in
  the microwave
   or waterbath untill warm.
  5. Put gulasch on warm plate and pour the sour cream all over.Serve.

  By:"Sendung von Radio DRS 1 "Baff-Chuchi" Traslated by Brigitte
  Sealing

  Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Easy Pot-Au-Feu
 Categories: Cyberealm, Casseroles
      Yield: 4 servings

     29 oz Lean Pork ,cubed
      2 tb Butter
      1 lg Onion,chopped
      2    Leeks,sliced
      5    Carrots,sliced in sticks
      1 c  Beef Broth
     18 oz Vegetables mixed as desired
           Salt
           Pepper
           Majoram
           Thyme

  1. Brown the meatcubes in the butter shortly; add onions and leeks and
     saute shortly. Put all in casserole dish.
   2. Add the carrots and the broth, season with salt and pepper.Cover
  and
    simmer for 30 minutes.
   3. Add the vegetables, cut up, and simmer another 30 minutes.
  Translated
   by Brigitte Sealing Cyberealm BBS Watertown, NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Fred Goslin's Sangria
 Categories: Cyberealm, Beverages
      Yield: 2 quartsgs

MMMMM----------------COCKTAILS FROM CHEF FREDDY'S---------------------
    3/4 c  Sugar
    3/4 c  Orange juice
    1/3 c  REALEMON lemon juice
    1/3 c  REALIME lime juice
      2    Bottles (750ml) med dry red
           Wine [chilled]
           Orance, peach, plum slices
           Ice

  1)      In a pitcher stir the sugar and the juices together until the
  sugar dissolves... Cover and chill... 2) Just before serving add the
  wine and the fruit... serve over ice...

  from the GREAT AMERICAN FAVORITE BRAND NAME Cookbook and Fred Goslin
  on, Cyberealm Bbs in Watertown NY at, [phone]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Sangrita
 Categories: Cyberealm, Beverages
      Yield: 4 servings

MMMMM----------------COCKTAILS FROM CHEF FREDDY'S---------------------
     12 oz Tomato juice
  1 1/2 c  Orange juice
    1/4 c  Lime juice
      1 tb Onion [FINELY MINCED]
    1/4 ts Tobasco sauce
           Ice cubes
      4 sm Celery stalks w/leafy tops

  1)      In a 1 qt container , combine the juices, onion, salt and
  tobasco sauce, and cover with a tight fitting lid... Refrigerate for
  2 hours for the flavors to blend... 2) Pour into ice filled
  tumblers... add celery stalk for stirrer...

  From the GREAT AMERICAN FAVORITE BRAND NAME Cookbook and, Fred
  Goslin, on Cyberealm Bbs, in Watertown NY., at [phone]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Sparkling White Sangria
 Categories: Cyberealm, Beverages
      Yield: 6 servings

MMMMM----------------COCKTAILS FROM CHEF FREDDY'S---------------------
      1 c  KARO light corn syrup
      1    Orange [sliced]
      1    Lemon [sliced]
      1    Lime [sliced]
    1/2 c  Orange flavored liqueur
      1    750 ml bottle dry white wine
      2 tb Lemon juice
     12 oz Club soda [chilled]
           Additional fresh fruit if
           -desired

  1)      In a large pitcher, combine the fruit slices and the liqueur,
  and let stand 20 to 30 min., stirring occasionally... Then stir in
  the wine and the lemon juice, and refrigerate... 2) Just before
  serving, add the soda and some ice cubes and the optional fruit
  garnishes...

  from the GREAT AMERICAN FAVORITE BRAND NAME Cookbook and Fred Goslin,
  on Cyberealm Bbs, in Watertown NY, at [phone]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Sangria Blush
 Categories: Cyberealm, Beverages
      Yield: 8 servings

MMMMM----------------COCKTAILS FROM CHEF FREDDY'S---------------------
      1 c  Orange juice
    1/2 c  Sugar
      1    Bottle (1.5 liters) white
           Zinfandel wine
    1/4 c  Lime juice
      1    Orange [thinly sliced-
           -and seeded]
      1    Lime [thinly sliced and-
           -seeded]
     20    Ice cubes

  1)      Combine the orange juice and the sugar in a small pan and
  cook over med. heat, stirring occasionally, until sugar is dissolved,
  then pour into 2 qt container with tight fitting lid... 2) Add the
  fruit wine and lime juice, cover and refrigerate for 2 hours for the
  flavors to blend... 3) Place ice cubes in a small punch bowl or large
  pitcher and pour the wine mixture over the ice...

  From the GREAT AMERICAN FAVORITE BRAND NAME Cookbook and Fred Goslin,
  on Cyberealm Bbs, in Watertown NY, at [phone]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Italian Parmesan Potatoes
 Categories: Cyberealm, Side dishes, Low-cal
      Yield: 4 servings

      3 md Russet potatoes, unpeeled,
           & cut lengthwise into 1/8's
      2 ts Olive oil
    1/4 ts Italian seasoning
    1/8 ts Salt
    1/8 ts Garlic powder
    1/8 ts Paprika
      2    -3 Tbs. parmesan cheese

  Heat the grill. Cut 14 inch square sheet of heavy duty foil. Place
  potatoes in the center. In a small bowl, combine the oil & all season-
  ings. Drizzle over potatoes; stir gently to coat. Wrap and seal
  securely with tight double folds.

  Place foil packet on gas frill over medium heat or on charcoal grill
  4-6 inches from medium-high heat. Cook 30-40 minutes or until tender.
  Open packet; stir gently. Sprinkle with cheese. Return to grill and
  cook an additional 3-5 minutes, or until cheese is melted. Serve
  immediately.

  OVEN DIRECTIONS:

  Heat oven to 450F. Prepare potatoes in foil packet as described above.
  Bake for 40-50 minutes or until potatoes are tender. Open and stir
  gently; sprinkle with cheese and return to oven and bake an additional
  3-5 minutes or until cheese is melted.

  Nutritional info: per 1/4 serving-- calories, 230. 5 gm fat.

  Dietary exchanges per 1/4 serving.. 1 bread, 1 fat, 30 optional cal.

  Source: Pillsbury Fast and Healthy Magazine, May/June 1994
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Baked Doughnuts
 Categories: Cyberealm, Desserts, Breads
      Yield: 2 dozen

      2 pk Dry yeast
    1/3 c  Warm water
  1 1/2 c  Milk
    1/3 c  Vegetable shortening
    1/4 c  Sugar
      2 ts Salt
      2 ts Nutmeg
      2    Eggs, lightly beaten
  4 1/2 c  Flour
    1/2 c  Melted butter
      1 c  Sugar mixed w/1 tsp cinamon

  1. Sprinkle the yeast over the warm water in a small bowl and let it
  dissolve for 5 minutes. Put the milk and shortening in a saucepan and
  heat until the shortening is melted. Cool to lukewarm.

  2. Pour the yeast mixture into a large mixing bowl and add the milk
  mix. Stif in the 1/4 cup sugar, salt, nutmeg, eggs and 2 cups flour.
  Beat briskly until well blended. Add the remaining 2 1/2 cups flour
  and beat until smooth. Cover the bowl and let double in bulk, about 1
  hour.

  3. Dust a board generously with flour and turn the dough mass onto it.
  This dough is soft and needs enough flour on the board to prevent
  sticking, but is easy to handle. Pat the dough into a round about 1/2
  inch thick. Use a 3 inch doughnut cutter and cut out the doughnuts,
  placing them (and the doughnut holes) on greased baking sheets, 1
  inch apart. These don't spread much; they rise. Preheat oven to
  450F. Let the doughnuts rest and rise for 20 minutes uncovered. Bake
  about 10 minutes or a little longer, until they have a touch of golden
  brown. Remove from the oven. Have ready the melted butter and a brush.
  On a sheet of wax paper, spread the cinnamon sugar. Brush each
  doughnut and doughnut hole with butter and roll in the cinnamon sugar.
  Serve hot.

  Source: Fanny Farmer Cookbook
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Grilled Tenderloin Salad with Honey-Mustard Dressing
 Categories: Cyberealm, Salads
      Yield: 6 servings

    1/4 ts Ground ginger
      2 tb Honey
      1 tb Dijon mustard
      2    Pork tenderloins (1/2 pound)
           Vegetable cooking spray
    1/3 c  Plus 1 T nonfat mayonnaise
    1/3 c  Plus 1 T pineapple juice
      2 tb Honey
      1 tb Ground ginger
      2 c  Tightly packed leaf lettuce
      2 c  Tightly packed torn endive
      2 c  Cubed fresh pineapple
    1/4 c  Thinly sliced purple onion
           -separated into rings
     12    1/2" thick sliced peeled
           -cantalope
    1/4 c  Sliced almonds, toasted

  Combine the first 3 ingredients in a small bowl. Trim fat from pork
  and brush honey mixture over pork.

  Coat barbeque grill rack with cooking spray and place on grill over
  medium-hot coals or heat. Place pork on rack and cook 18 minutes or
  until meat thermometer registers 160 degrees, turning pork
  occasionally. Cut into 1/4 inch thick slices and set aside.

  Combine salad dressing and next 4 ingredients in a container of an
  electric blender; cover and process until smooth. Divide pork,
  lettuces, pineapple, onion, and cantaloupe evenly among 6 serving
  plates. Top each salad with 2 tsps. almonds. Serve each with 2 1/2
  tablespoons dressing.

  Calories per serving: 250; grams of fat 5.7

  Source: Cooking Light Magazine, May 1994
  Typed for you by Linda Fields Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Saratoga Chips
 Categories: Cyberealm, Snacks
      Yield: 60 chips

      2 lg Unpeeled baking potatoes
           (about 1 1/4 pounds)
      1 tb Vegetable oil
      1 ts Chili powder
      1 ts Cumin
    1/4 ts Ground red pepper
    1/4 ts Salt
    1/8 ts Pepper
           Vegetable cooking spray

  Cut potatoes in half crosswise. Position a thin slicing disc in food
  processor. Place 1 potato half, cut side down, in food chute; slice,
  applying medium pressure with food pusher. Remove potato slices from
  the processor. Pat slices dry with a paper towel. Repeat procedure
  with remaining potato halves.


  Combine oil and next 5 ingredients in a large zip-top heavy duty plas-
  tic bag. Place potato slices in bad, seal and shake well to coat.

  Place potato slices in a single layer on a baking sheet coated with
  cooking spray. Bake at 450F for 12 minutes or until potatoes are
  crisp. Turn potatoes and bake an additional 10 minutes, or until
  crisp.

  Calories per serving (15 chips): 128 (27% from fat)

  Source: Cooking Light Magazine, May 1994
  Typed for you by Linda Fields Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Potato Skins with Cheese and Bacon
 Categories: Cyberealm, Snacks, Appetizers
      Yield: 8 servings

MMMMM---------------------FROM LINDA FIELDS--------------------------

MMMMM-----------------CYBEREALM BBS 315-785-8098----------------------
      4 md Unpeeled baking potatoes 2#
           Vegetable cooking spray
      4 sl Turkey bacon
    3/4 c  (3 oz)Low-fat sharp cheddar
           -cheese
      1 tb Minced fresh chives
    1/4 c  Nonfat sour cream

  Bake potatoes at 425F for 1 hour or until done. Cool slightly. Cut
  each potato in half lengthwise; scoop out pulp, leaving 1/4 inch
  thick shell. Reserve pulp for another use. Place potato shells on a
  baking sheet. Spray inside of shells with cooking spray. Bake at 425F
  for 8 minutes or until shells are crisp. Set aside.

  Cook bacon in microwave according to package directions; cool
  slightly. Chop into small pieces; set aside.

  Divide cheese evenly among the shells. Bake at 425F for 5 minutes or
  until cheese melts. Sprinkle evenly with bacon and chives. Serve with
  low-fat sour cream.

  Each serving is 1 stuffed potato skin and 1 1/2 tsps. sour cream

  Calories per serving: 106 (29% from fat)
  Source: Cooking Light Magazine, May 1994

  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Apple-Wine-Cake
 Categories: Cyberealm, Cakes
      Yield: 6 servings

     15 oz Short Pastry
      4 c  Red Wine
  2 1/2 lb Apples,finely cubed
           Brown Sugar as needed
           Vanille Pudding Powder
           As needed
  2 1/8 c  Whip Cream
      1 ts Vanilla
  3 1/2 oz Almond Slices

  1. Cake taste best when baked a day before serving and cooled in the
  refridgerator over night.
  2. Boil wine add the apples,peeled,cored and cut in fine cubes,and
  cook about 2 minutes;take apples out and put aside.
  3. Measure the wine-cooking-fluid and add brown sugar as needed to
  your taste.
  4. Mix in as much puddingpowder, about 1/3 of a package, so that it's
  of a creamy consistence;let come to a boil once.
  5. Add the applepieces;fold under.
  6. Heat oven to 150 C
  7. Roll out dough and put in a springform, about 26 cm in diameter.
  8. Fill in the applemix and even out on top.
  9. Bake about 1 hour.
  10. Short before serving, beat the cream with the vanilla untill very
  stiff and put over cake;garnish with the almondslices. After an idea
  out of "Meine Familie und ich" 1994
  Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Fish with Vegetable Sauce
 Categories: Cyberealm, Fish
      Yield: 4 servings

      9 oz Carrots,grated
      1    Egg
           Salt
           Pepper
           Curry powder
      5 tb Breadcrumbs
     22 oz Fish Filet
      2 tb Lemonjuice
           Oil for frying

  1. Sprinkle fish with the lemonjuice
  2. Mix egg in a plate;add salt,pepper and currypowder to taste.
  3. Put the breadcrumbs in another plate and the carrots in another.
  4. Dip fish in egg first, than in the carrots and than in the
  breadcrumbs. 5.Heat the oil and fry fish crispy on both sides.
  Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Easy Borscht Soup
 Categories: Cyberealm, Soups
      Yield: 4 servings

     15 oz Beets red,cooked,cubed
      2 tb Butter
      1 lg Onion,finely chopped
      6 oz Cabbage,cut fine in strips
      2 tb Wine Vinegar, red
      2    Tomatoes,peeled,cubed
      1 ts Sugar
      4    Parsley twigs,tied together
      1    Bay Leaf
 1 1/16 qt Vegetable broth
           Salt
           Pepper
    1/2 c  Sour Cream
      1 bn Dill, chopped

  1. Saute the onion in the butter;add the beets and the cabbage and
  saute. 2. Add the rest of the ingridients, cover and simmer until all
  is soft;
     stir often.
  3. Taste again and seson, if needed; remove parsley and bayleaf.
  4. Put soup in plates or mugs and add i dollop of sour cream in the
  middle
     and sprinkle with dill. Serve hot. Translated by Brigitte Sealing
     Cyberealm BBS Watertown NY 315-785-8098

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Purple Passion
 Categories: Cyberealm, Beverages
      Yield: 1 quart

MMMMM----------------COCKTAILS FROM CHEF FREDDY'S---------------------
      1    Can (6 oz) frozen grape
           Juice [thawed]
      3    Juice cans of cold water
      1    Juice can Vodka
    1/2 c  REALEMON lemon juice
    1/4 c  Sugar
           ICE
           Purple grapes and mint-
           .leaves as a garnish
           (optional)

  1)      In a pitcher, combine all of the ingredients, except the
  grapes, ice and the mint leaves... Stir until the sugar is dissolved,
  cover and chill... 2) Serve over the ice and garnish if desired with
  the grapes and mint leaves...

  From the GREAT AMERICAN Favorite Brand Names Cookbook and Fred Goslin
  in Watertown NY on Cyberealm Bbs at [phone]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pacific Sunset
 Categories: Cyberealm, Beverages
      Yield: 1 servings

MMMMM----------------COCKTAILS FROM CHEF FREDDY'S---------------------
    3/4 c  DOLE pineapple juice
           [chilled]
    1/3 c  Orange juice [chilled]
      1 tb Grenadine syrup
           Ice cubes
           Lime wedge for garnish

  1)      Combine juices in a tall glass over the ice... s l o w l y
  add the grenadine over the top, and garnish with the lime wedge.

  From the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin
  on Cyberealm Bbs in Watertown NY. at [phone]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Sunlight Sipper
 Categories: Cyberealm, Beverages
      Yield: 2 servings

MMMMM-------------------FROM DE BA' MON... AT------------------------

MMMMM-----------------------CHEF FREDDEE'S----------------------------
  1 1/2 c  DOLE Pine-Passion Bannana
           .juice [chilled]
      1 tb Peach schnapps
      1 tb Light rum
      1 tb Orange liqueur
           Cracked or chipped ice

  1)      Pour all ingredients over the ice in a goblet type glass and
  garnish as desired...

  From the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin
  on Cyberealm Bbs. in Watertown NY at [phone]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Southern Sunshine
 Categories: Cyberealm, Beverages
      Yield: 7 cups

MMMMM----------------COCKTAILS FROM CHEF FREDDY'S---------------------
      2 c  Orange juice [chilled]
    1/2 c  REALEMON lemon juice
    1/4 c  Sugar
     32 oz Lemon-lime soda [chilled]
    3/4 c  Southern Comfort
           Ice

  1)      In a pitcher combine the juices and the sugar and stir until
  the sugar dissolves... cover and chill... 2) Just before serving, add
  the soda and the Southern Comfort... Pour over ice and garnish as
  desired...

  From the GREAT AMERICAN FAVORITE BRAND NAME COOKBOOK and Fred Goslin
  on Cyberealm Bbs... in Watertown NY at [phone]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Calfs feet with Saffron Risotto
 Categories: Cyberealm, Meats
      Yield: 4 servings

      1    Onion,cubed finely
      2    Galic Cloves,chopped
      3 oz Carotts,cubed small
      3 oz Celery,cubed small
      2 oz Leek,cubed small
      4 sl Calfs feet
           Salt
           Pepper
           Flour
      2 oz Butter
      1 tb Tomatoe Puree
      1 c  Wine ,red
      1 c  Wine,white
      2    Tomatoes,chopped
  1 1/4 c  Meat Broth,as needed
    1/2    Lemon,peel grated
    1/2 ts Caraway Seeds,chopped
      2 tb Parsley,chopped
      2    Garlic cloves,pressed

  1.Season the calfsfeet, put in the flour and coat on both sides real
  good. 2.Heat the butter and fry calfs feet brown on both sides.
  3.Add the onion and one garlic clove and saute a minute.
  4.Add the tomato paste and the wines and simmer to reduce some.
  5.Add the tomatoes;fill up with broth and cover and simmer for 1 1/2
  hours.
  6.Add the grated lemon peel,caraway seeds,parsley and the rest of
  the garlic after 1 hour cooking time.
  7. Serve with the saffron Risotto

  By Peter P. Riesterer,Tessiner Kueche,Geschichten und Rezepte, 1993

  Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Saffron Risotto
 Categories: Cyberealm, Side dishes
      Yield: 4 servings

      4 oz Onion,chopped,finely
      3 oz Butter
     15 oz Rice
    1/3 c  Wine white
      2 qt Beef Broth,as needed
    1/4 ts Saffron
      3 oz Parmesan cheese,grated

  1. Put half of the butter in skillet and saute the onion in it. 2.
  Add the rice and saute a couple of minutes. 3. Add the wine and the
  broth,stirring well. 4. Simmer, uncovered ,about 20 minutes;stirring
  occasionally. 5. Add the saffron and the parmesan and serve. By Peter
  P. Riestener,Tessiner Kueche,Geschichten und Rezepte,1993 Translated
  by Brigitte Sealing .

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pears, Beans and Bacon Soup
 Categories: Cyberealm, Soups
      Yield: 4 servings

     18 oz Pears,firm ones
     18 oz Green Beans
     18 oz Bacon
  1 1/2 qt Water
      1 tb Savory,fresh
      1 bn Parsley
      3 lb Potatoes

  1.Wash beans, cut of ends,peel the string. 2.Cook the bacon in the
  water for about 20 minutes;remove bacon;keep warm. 3.Add the beans
  and the chopped parsley to baconbroth and cook until the beans are
  done. 4.After 15 minutes add the pears;washed and left whole and cook
  another 15 minutes. 5.Slice the bacon and serve with the
  bean-pear-mix. 6.Serve with the potatoes,peeled and halfed and cooked
  in salted water.

  Typed by Brigitte Sealing,Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Potato-Cream Soup with smoked Trout
 Categories: Cyberealm, Soups
      Yield: 2 servings

     15 oz Potatoes
    1/2 bn Soup Greens
      1    Onion
      1 bn Watercress
      1 oz Butter
           Salt
           Pepper
      4 c  Calfs Broth
    3/4 c  Whipped Cream
      2    Smoked Trout Filets

  1.Wash,peel and cube potatoes. 2.Wash,peel and cube and chop
  soupgreens. 3.Cut watercress finely. 4.Heat the butter in pot;add the
  potatoes,vegetables and onion and saute
  in the butter. 5.Season with salt and pepper and fill up with the
  broth. 6.Cook soup for 5-6 minutes, than add 3/4 of the watercress.
  7.Puree all in the pot with a handmixer. 8.Add the whip cream, boil
  up once.Taste and season again, if needed. 9.Cut the filets in small
  stripes and put in soup plates and pour the
  soup over;garnish with left over watercress. 10.Serve with fresh bread
  and beer.

  Typed by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Herbed Chicken Breast in Red Wine
 Categories: Cyberealm, Poultry
      Yield: 2 servings

      4 oz Carrots
      3    Cloves Garlic
  1 1/2 oz Butter
      2 tb Oil
      2 tb Flour
  1 1/2 c  Vegetable Broth
    1/2 c  Red Wine
    1/2 bn Parsley
    1/2 bn Chives
      1    Egg
     11 oz Chickenbreast
           Salt
           Pepper

  1.Peel carrots and garlic.Saute both in half of the butter and oil for
  about 3 minutes. 2.Add 1 tablespoon flour; stir and add the
  broth.Simmer, uncovered, for
  about 10 minutes, until reduced by half. 3.Add the wine and simmer 10
  minutes. 4.In the meantime wash and chop the parsley and the chives
  finely and
   mix the egg with a handmixer. 5.Cut fat of meat and slice into 6
  evenly thin slices.Season the meat
  with salt and pepper and coat well with the rest of the flour. 6.Roll
  the meat in the herbs. 7.Fry the meat in the rest of the butter, with
  mild heat, on each
  side about 2-3 minutes. 8.Mix the wine with salt and pepper,as needed
  and pour over chicken. 9.Serve with potatoes or rice or bread and a
  dry white wine. Translated by Brigitte Sealing Cyberealm BBS
  Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Fish filets with Winter Salad
 Categories: Cyberealm, Fish
      Yield: 1 recipe

      2 oz Lettuce
  3 1/2 oz Radishes
      2 oz Red Onions
      4    Sage Leaves
      2 tb Wine Vinegar
           Salt
           Pepper
           Sugar ,to taste
      3 tb Oil
      6 oz Fish Filets
           Flour to coat
      1 oz Butter

  1.Clean the lettuce and the radishes;pat dry. Cut radishes into fine
    strips. 2.Peel onion and cut into fine strips. 3.Wash sage and chop
  finely. 4.Mix vinegar with the sage,salt,pepper and sugar to make it
  sweet and
    sour to taste.Mix in the oil;add the lettuce and onions and radishes
    and mix well. 5.Salt fish filets;roll in flour until well coated
  and fry in the
    butter ,on both sides about 4 minutes. 6.Put sald on a plate and
  arrange the fish on top,serve. 7.Serve with fresh bread and a dry
  white wine. Translated by Brigitte Sealing Cyberealm BBS Watertown NY
  315-785-8098

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Zuccini Schnitzel with Leeks,Peppers in Sour Cream Sauce
 Categories: Cyberealm, Vegetables
      Yield: 1 recipe

  3 1/2 oz Leeks
      7 oz Red Peppers
      8 oz Zuccini, small
      3 tb Flour
  1 1/2 oz Butter
           Salt
           Pepper
    1/2 c  Vegetable Broth
  1 1/2 oz Double Cream
      1    Egg
    1/2 oz Breadcrumbs

  1.Clean leeks,cut lenghtwise,cut into rings. 2.Wash and clean
  peppers, cut into small stripes. 3.Wash zuccini and cut into 1/2 cm
  thick slices.Put 4 slices aside and cut the rest of the slices into
  thin strips. 4.Knead together 1 tablespoon flour and 1 tablespoon
  butter. 5.Saute the zuccini,leeks and peppers in 1/3 of the
  butter;season to
    taste;add the broth and the cream and bring to a boil;add the flour-
    butter-mix and stir until smooth. Simmer, uncovered, 3-4 minutes.
  6.Salt and pepper the zuccini strips, roll in the rest of the flour.
    Roll in the beaten egg and than in the breadcrumbs. 7.Heat the
  leftover butter in a skillet and fry the zuccini, on mild
    heat, on both sides about 3-4 minutes. 8.Divide on plates and pour
  sauce over it,garnish with slices. 9.Serve with potatoes and tomatoe
  juice. Translated by Brigitte Sealing Cyberealm BBS Watertown NY
  315-785-8098

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Juice Cubes
 Categories: Cyberealm, Beverages
      Yield: 1 servings

MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      1 cn Pineapple juice []
           [unsweetened] or other fruit
           Juice of your choice

  :       Pour the unsweetened pinapple juice or juice of your choice
  into ice cube trays and freeze... Use the same as you would regular
  ice...

  Juice cubes add an intriguing tart-sweet flavor to iced tea, mineral
  water, lemonade, wine coolers and anything else that you use them
  in...

  From Fred Goslin and Cyberealm Bbs in Watertown NY at [phone]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: City Slicker (NA)
 Categories: Cyberealm, Beverages
      Yield: 1 servings

MMMMM---------------------FROM CHEF FREDDY'S--------------------------
    3/4 c  DOLE pineapple juice
           Juice cubes
           Ginger ale
      1 ds Ginger [ground]

  1)      Pour pinapple juice over the juice cubes... and fill with
  ginger ale... add the ginger and stirr... garnish as desired...

  from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin
  on Cyberealm Bbs in Watertown NY (315) 786_1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Island Fruit Cooler (NA)
 Categories: Cyberealm, Beverages
      Yield: 2 servings

MMMMM---------------------FROM CHEF FREDDY'S--------------------------
    3/4 c  DOLE pineapple juice
    1/2 c  Guava,papaya,or mango nectar
    1/4 c  Lemon-lime soda
           Ice cubes or juice cubes
           Fresh fruit for garnish

  1)      In a pitcher combine the juices and the soda... Pour over ice
  or juice cubes into a glass and garnish with fruit... if desired...

  from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin
  in Watertown NY on CYBEREALM BBS [phone]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Lemon Tea Sparkler (NA)
 Categories: Cyberealm, Beverages
      Yield: 7 cups

MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      2 c  Tea [brewed]
    1/2 c  REALEMON Lemon juice
    1/2 c  Sugar
           Juice cubes
      2 qt Ginger ale [chilled]

  1)      In a pitcher, combine the tea, lemon juice, and sugar stirring
  until sugar is dissolved... 2) Just before serving, add the ginger
  ale and pour over juice cubes...

  from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin
  in Watertown NY on CYBEREALM Bbs. at [phone]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Beefy Mary (NA)
 Categories: Cyberealm, Beverages
      Yield: 6 servings

MMMMM---------------------FROM CHEF FREDDY'S--------------------------
     20 oz V8 cocktail juice
      1 cn (13 3/4oz) COLLAGE INN
           Beef broth
    1/4 c  Lemon juice
           Ice cubes
           Celery or cucumber sticks

  1)      Combine the V8 juice, beef broth, and lemon juice, pour over
  ice and serve with the celery and or cucumber sticks as a garnish...

  from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin
  on Cyberealm Bbs. in Watertown NY. [phone]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pineapple Mint Tulip (NA)
 Categories: Cyberealm, Beverages
      Yield: 1 servings

MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      1 c  DOLE pineapple juice
      2 tb Powdered sugar
      1 tb Grenadine Syrup
      1    (sprig) fresh mint
           Ice cubes or juice cubes

  1)      In a 1-qt measure, combine the juice, sugar, and grenadine,
  stirring well... 2) rub the mint sprig around the inside of a tall
  glass, partially fill with ice or juice cubes and pour in the juice
  mixture...

  from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin
  on CYBEREALM Bbs in Watertown NY on [phone]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Hollandaise with red and green Peppers
 Categories: Cyberealm, Sauces
      Yield: 4 servings

      1    Pepper, green
      1    Pepper, red
      2 tb Double Cream
      4    Egg Yolks
           Salt
           Pepper
      8 oz Butter

  1.Wrap the peppers in wet papertowls and microwave at HIGH for 10 min.
  2.Put in cold water;take out and cut into quarters and peel of skin.
  3.Puree each peppers with 1 tablespoon cream ;than mix into each one
    2 eggyolk,salt and pepper with wirewisk. 4.Put butter into glasbowl
  and microwave at high fot 1 1/2 minutes. 5.Mix the pepper mixes ,
  each with half of the butter real well. Serve with fish Translated by
  Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Carrott Puree a la Carlotta
 Categories: Cyberealm, Vegetables
      Yield: 4 servings

     25 oz Carrotts
    1/4 c  Chicken Broth
      2 tb Instant Potatoes
      2 tb Cream
           Salt
           Pepper

  1.Peel and cut carrotts into thin slices; put in a pot; fill up with
  the broth and simmer for 10-12 minutes. 2.Add the instant potatoes and
  puree all at high speed for 2 minutes. 3.Put all in a clean pot and
  stirring, constantly with a wooden spoon, on medium heat warm it all
  through. 4.Mix a little cream under; the puree is not to be to thin.
  5. Season with salt and pepper.

  Typed for you by Brigitte Sealing, Cyberealm BBS Watertown NY
  315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Noodle Salad with Cheese
 Categories: Cyberealm, Salads
      Yield: 10 servings

     18 oz Spiral Noodles
      5    Dill Pickles
     15 oz Cooked Ham
     15 oz Cheese, Swiss or Emmentaler
      6 tb Majonaise
      4 tb Coffe Creme, liquid
      5 tb Catsup
      2 tb Chives
      2 tb Lemonjuice

  1.Cook noodles as directed;drain. 2.Cut pickles, ham and cheese into
  small cubes. 3.Mix together mayonaise, coffee creme, chives(chopped
  finely) and lemonjuice and stir it under the rest of the sald
  ingridients. 4.Let cool and taste again; salt more if nessesary.
  Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Mustard Sauce
 Categories: Cyberealm, Sauces
      Yield: 6 servings

      2 qt Heavy Cream
      4    Eggyolks
      3 tb Beefjelly
      2 tb Cornstarch
      3 tb Mustard
  3 1/2 oz Dill Pickles
           Salt
           Pepper
      1 oz Mustard Seeds

  1.Mix the cream, eggyolks, beefjelly and mustard together and heat in
  microwave at HIGH for 5 minutes. Stir 1-2 times with wire wisk.
  2.Drain the pickles and slice thinly. 3.Season sauce to taste and mix
  the pickles under. 4.Put the mustard seeds in cup and heat in
  microwave for 1 1/2 minutes, 5.Pour seeds over sauce. Sauce is good
  with eggdishes and meatballs and fish. Translated by Brigitte Sealing
  Cyberealm BBS Watertown NY 315=786=1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Apple or Cherry Doughnuts
 Categories: Cyberealm, Cakes
      Yield: 15 servings

      3 oz Butter
      2 oz Sugar
      1 ts Vanilla
    1/2 tb Cinnamon
      2    Eggyolks
      9 oz Flour
    1/2 c  Milk
      2 ts Baking Powder
      2 tb Cherry Brandy
      2    Egg Whites
      9 oz Sour Cherries or
      9 oz Apple Slices

  1.Cream butter, sugar, vanilla, cinnamon and egg yolks until creamy.
  2.Mix bakingpowder under flour and mix, alternating with the milk and
  the brandy under the butter mix. 3.Beat the egg whites until stiff
  and fold into dough mix. 4.Add the drained cherries or apple slices
  to all. 5.Heat oil in deep fryer and put tablespoons full of the
  dough into the very hot oil and bake until they are golden brown.
  6.Drain on papertowl and sprinkle with sugar. Translated by Brigitte
  Sealing Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Bread Dumplings(Semmelknoedel)
 Categories: Cyberealm, Side dishes
      Yield: 1 recipe

     10    Buns,older ones are good
  2 1/8 c  Milk
      1 ts Salt
      1 sm Onion
      1 bn Parsley
  1 1/2 oz Butter
      2    Eggs

  1.Cut the buns into thin slices. 2. Heat the milk and pour over bun
  slices. 3.Cut onion and parsley real fine and with the salt add to
  bread. 4.Put butter and eggs in a bowl and cream with a mixer until
  foamy. 5.Mix all together with hands and form small dumplings.
  6.Bring 2 liters of salted water to a boil and let the dumplings
  simmer in it about 10 min. 7.Drain and keep warm untill serving.
  Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pureed Peas a la Clamart
 Categories: Cyberealm, Soups
      Yield: 4 servings

     32 oz Peas, frozen
      3 tb Butter
      1 c  Chickenbroth, instant
    1/2    Green Onion,finely chopped
           Salt
           Pepper
      9 oz Potatoes

  1.Cover the peas with cold water and bring to a boil. Drain and put
  back in pot. 2. Add the butter, broth, onion,salt and pepper cover
  and simmer til peas are soft and liquid is mostly evaporated. 3.In
  the meantime peel potatoes and cut into thin slices and boil in
  salted water about 20 min. Drain. 4.Puree the peas and half of the
  potatoes. Mix the pea puree and half of potato puree in a serving
  bowl. 5. Add more of the potatoes that are left until the puree is
  nicely thick. 6.Season with salt and pepper to taste. 7 Keep warm
  until serving. Translated by Brigitte Sealing Cyberealm BBS Watertown
  NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Marinated Onions from George Fassett
 Categories: Appetizers, Vegetables, Cyberealm
      Yield: 1 servings

      2 lg Vidalia Onions
      1 c  Vegetable Oil
      1 c  White Vinegar
      3 tb Sugar
    1/2 ts Salt
    1/4 ts Pepper
    1/2 ts Parsley Flakes
    1/2 ts Oregano
    1/4 ts Garlic Powder

  Vidalia Onions are the sweetest summer onion you can find!  Enhance
  their natural mild and sweet flavor with the above marinating recipe.
  Slice the onions 1/4 inch thick, separating rings. Ingredients are
  more estimated than measured, add or subtract to your own individual
  taste. Mix all ingredients in a container you can cover and shake,
  keep in the refrigerator.  Marinade at least 24 hours before serving.
  You can continue to add more onions to mixture as necessary for up to
  four additions. After that, drain, make new marinade and transfer
  onions. If some have not been rotated through, throw out the very
  soft slices.
  :       Delicious by themselves or as a garnish to salads, burgers,
  whatever.  Eat, enjoy, then kiss someone!

  Typed for you by George Fassett, original recipe, for Cyberealm BBS.
  315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Ballbaeuschen
 Categories: Cyberealm, Cookies
      Yield: 18 servings

      4 oz Sugar
      4 oz Butter
      3    Eggs
     13 oz Flour
      1    Peel of lemon, grated
           Salt
      1 ts Baking Powder
      1 tb Cinnamon
      4 oz Sugar
           Oil for deep frying

  1.Cream butter and sugar until foamy;add grated lemonpeel, salt and
  eggs; one after the other, stirring after each addition. 2.Beat this
  mix so long until sugar has disolved. 3.Mix flour with baking powder
  and mix tablespoon after tablespoon into butter mix. 4. Heat oil and
  dip teaspoons into hot oil and than in batter and form
  little balls and drop into the hot oil and fry 5-6 minutes until
  golden brown. 5.Put only so many balls in oil that they dont touch
  each other. 6.Dry on papertowl and still warm roll in sugar-cinnamon
  mix. Translated by Brigitte Sealing Cyberealm BBS Watertown NY
  315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Roast Beef with Vinegarsauce
 Categories: Cyberealm, Meats
      Yield: 4 servings

      2 tb Butter
     29 oz Beef Shoulder
           Salt
           Pepper
      1    Onion, chopped, coarsley
      4 tb Wine Vinegar
      1 c  Broth
      1 c  Cream

  1.Heat butter in open pot; season beef and brown in butter on all
  sides. 2.Add the onion to meat;saute until onions are golden brown.
  3.Add the vinegar and let it cook until it is all evaporated. 4.Add
  broth and water until the meat is half covered. Cover and bake in
  200C preheated oven 2-3 hours. 5.Take out meat; keep warm. 6.Cook the
  sauce a little more then add the cream and cook until the sauce is
  thick enough. Strain and season to taste. 7.Cut the meat in slices
  and arrange on a plate and serve with sauce. Translated by Brigitte
  Sealing Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Brussel Sprout Souffle
 Categories: Cyberealm, Vegetables
      Yield: 2 servings

      2    Hands full of Brussel
           Sprouts
      2    Tomatoes
      1    Onion,finely chopped
      1 ts Beef Broth, instant
      6 oz Grated cheese
           Pepper
           Salt
           Nutmeg
           Paprika
           Cayenne Pepper

  1.Cover brussel sprouts with water and season with salt, pepper and
  nutmeg.Put in microwave and cook on HIGH for 7 minutes. 2.Mix the
  ground beef with salt, pepper, paprika, cayenne pepper and the
  onions. 3.Fry in a little oil until all is nicely crumbly;add the
  peeled, cubed tomatos. Turn down heat to low and add instant broth
  when the tomato juice is evaporated enough. 4.Put the brussel sprouts
  and the meat mix in a souffle form and sprinkle the cheese on top.
  5.Bake in a 200 C oven for 15 minutes, until cheese begins to brown.
  Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Bread Dumplings in Napkin
 Categories: Cyberealm, Side dishes
      Yield: 4 servings

      9 oz Old buns
    1/2 c  Milk,hot
  3 1/2 oz Butter,soft
      1 bn Parsley,chopped finely
      3    Eggs
           Salt
           Pepper to taste
      1 pn Nutmeg

  1.Cut the buns into little cubes; take 1/4 of them and put into a
  bowl and pour the hot milk over them. 2.Heat 2 tablespoons butter in
  skillet and fry the 3/4 cubes in it until golden brown.
  3.Let cool a little than add the finely chopped parsley.
  4.Mix the leftover, soft butter and the roasted cubes and the soaked
  cubes,all together.Mix well. 4.Season with salt,pepper and nutmeg; let
  stand for 1/2 hour. 5.Form the dough into a oblong shape and wrap
  into a linen napkin which is greased in butter. Do not wrap tightly,
  the dough needs room to expand.
  6.Put the napkin-roll into a steamer or sieve and put into boiling
  water, the napkin should be fully covered by water. 7.Steam in the
  open pot for 35 minutes on low heat; water should steam but not
  boiling too hard. 8.Test with a toothpick, if it feels warm all over,
  after pulling it out the dumpling is done. 9.Unwrap the dumpling,
  carefully and slice into 2 cm thick slices and arrange on preheated
  platter. Translated by Brigitte Sealing Cyberealm BBS Watertown NY
  315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Irish Lambpot
 Categories: Cyberealm, Meats
      Yield: 4 servings

      2 sm Onions, cut into rings
      3 md Carrots,cubed
      2    Turnips,cubed
      2    Celery Stalks,cut in rings
      1    Cabbage,small,cut up
     29 oz Lamb Shoulder,cut into 3 cm
           Big pieces
           Salt
           Pepper
      2    Cloves Garlic,pressed
      4 sm Potatoes, cubed
    1/2 tb Majoram,chopped

  1.Put lamb into pot and cover with water.Season with salt and pepper
  and cover and simmer 20 minutes. 2.Add the vegetables, garlic and
  potatoes and simmer another 25-30 minutes
  covered. 3.Season with majoram and serve. Translated by Brigitte
  Sealing Cyberealm BBS Watertown  NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Rabbit with Tomatoes and Herbs
 Categories: Cyberealm, Meats
      Yield: 4 servings

      2    Rabbit Backs,each cut into
           Four pieces
      2 tb Thyme,chopped
      4    Cloves Garlic,pressed
           Salt
           Pepper
     16 sl Bacon, lean
  3 1/2 tb Oliveoil
  2 1/2 lb Tomatoes,quartered
      2 lg Onions, chopped
      2 tb Basil, chopped
      2    Bayleaves

  1.Mix thyme with garlic. Salt and pepper rabbit pieces and rub with
  the
    thymemix. 2.Put a little piece of bayleaf on each piece and wrap in
  2 pieces of
    bacon and tie with cooking string. 3.Brown the rabbit in the oil
  ,golden brown take out. 4.Saute the onions;add the tomatoes and saute
  about 8 minutes.Season with
    salt and pepper. 5.Put the rabbit pieces on top and cover and simmer
  20-25 minutes;adding
    a little water if nessesary. 6.Take rabbit out' put on platter. Let
  the sauce simmer a little while
    longer; than pour over meat and sprikle basil all over. Translated
  by Brigitte Sealing

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Golden Fish Fillets
 Categories: Cyberealm, Fish
      Yield: 4 servings

      1    Egg
      2 tb Prepared mustard
    1/2 ts Salt
           Instant potato flakes to
           -coat
  1 1/2 lb - 2 lbs white fleshed fish
           -fillets (sole, flounder,
           -perch, orange roughy)
           Vegetable oil

  Lightly beat together the egg, mustard, and salt in a shallow dish.
  Put the potato flakes in another shallow dish. Dip the fish fillets
  in the egg mixture; the roll in potato flakes to coat. Heat oil in
  a large skillet. Fry fish for 3-4 minutes on each side, until it is
  golden brown and flakes easily with a fork.

  Source: Mr Food Cookbook
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

  Typists note: This is the absolute best fish recipe we've ever eaten!!
  Don't be fooled by the potato flakes. It's great!!!

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pork `n' Spicy Apples
 Categories: Cyberealm, Meats
      Yield: 4 servings

MMMMM---------------------FROM CHEF FREDDY'S--------------------------
    1/4 c  HEINZ 57 Sauce
    1/4 c  Apple jelly
    1/4 c  Apple juice
      1 ts Cornstarch
    1/8 ts Cinnamon [ground]
      1 ds Allspice [ground]
      1 lb Pork loin [boneless]
    1/4 c  Flour
    1/4 ts Salt
    1/8 ts Pepper
      1 tb Vegetable oil
      2 lg Apples [Granny Smith, or
           Golden Delicious] [peeled-
           -quartered & sliced ½"thick
      1 tb Butter

  1)      In a small bowl, combine the 57 sauce, jelly, apple juice,
  cornstarch, cinnamon, and allspice; then set aside... Cut the pork
  into 4 slices, and flatten each to ¼" thickness... 2) In a small
  bowl, combine the flour, salt and pepper, and then dust the pork
  slices lightly with it... Then sauté the slices in a large skillet
  and the oil until cooked, about 3 min on each side; remove and keep
  warm... 3) In the same skillet, sauté the apples in the butter for 2
  to 3 min. and then remove from the skillet, and pour in the 57 sauce
  mixture,and heat stirring constantly, until the jelly is melted and
  the sauce thickens... 4) Return the apples to the sauce in the
  skillet and heat through... Spoon the apples (and sauce) over the
  pork just before serving...

  From the GREAT AMERICAN Famous Brand Name Cookbook and Fred Goslin at
  Cyberealm Bbs in Watertown NY. [phone]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pork Roast with Corn Bread & Oyster Stuffing
 Categories: Cyberealm, Main dish
      Yield: 12 servings

MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      1    Pork loin roast [5 to 7 lb]
      2 tb Butter
    1/2 c  Onion [chopped]
    1/2 c  Celery [chopped]
      2    Cloves of garlic [minced]
    1/2 ts Fennel seeds [crushed]
      1 ts TABASCO sauce
    1/2 ts Salt
      2 c  Cornbread stuffing mix
      1 cn (8oz.) oysters [undrained
           & chopped]

MMMMM--------------------PREHEAT OVEN TO 325-------------------------

  1)      In a large saucepan melt the butter; add the onion, celery,
  garlic and fennel, and sauté for 5 min. or until the veggies are
  tender... then stir in the TOBASCO sauce and salt... Add the
  cornbread stuffing mix, oysters and liquid, tossing to mix well... 2)
  Make a deep slit in the back of each chop on the loin, and stuff each
  slit with the stuffing... (Any leftover stuffing can be baked
  uncovered, during the last 30 min. of roasting) Place the meat in a
  shallow roasting pan and cook for 30 to 35 min per pound or until a
  meat thermometer inserted into the meat registers 170°... 3) Remove
  to a HEATED serving platter... and allow meat to cool slightly before
  serving...

  from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin
  at Cyberealm Bbs in Watertown NY [phone]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Crispy Fried Pork & Apples
 Categories: Cyberealm, Meats
      Yield: 6 servings

MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      6    Pork chops [butterflied and
           ½" thick]
      1 lg Apple [peeled & cored]
      2    Eggs
      2 tb Half and half
      1 c  Bread crumbs [unseasoned]
      1 ts Ginger [ground]
    3/4 ts Salt
    1/4 ts Allspice [ground]
           CRISCO oil for frying

MMMMM--------------------------OPTIONAL-------------------------------
    1/2 ts Coriander [ground]

  1)      Pound each chop with a meat mallet, and slice the apple into
  six rings... 2) Blend the half and half and the eggs in a small bowl
  and then in a shallow baking dish, or on waxed paper, mix the bread
  crumbs, ginger, salt, (coriander, if desired), and allspice, and set
  aside... 3) Heat 2" to 3" of Crisco oil in a deep fryer or large
  saucepan to 350°... Dip the pork chops and the apple rings into the
  egg mixture, then into the bread crumbs to coat... Fry 2 pieces of
  pork at a time for 7 min until the crust is a deep golden brown and
  the pork is no longer pink in the center... Drain on paper towels...
  4) Fry the apple rings for 2 to 3 min. or until they are a deep
  golden brown, and drain them also on the paper towels... 5) Serve one
  apple ring on top of each pork chop...

  from the GREAT AMERICAN Famous Name Brand Cookbook and Fred Goslin at
  Cyberealm Bbs in Watertown NY [phone]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Hawaiian Roast Pork
 Categories: Cyberealm, Main dish
      Yield: 6 servings

MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      1    Pork shoulder roast (3 lb)
           [boneless] {Boston Butt}
    1/2 c  KIKKOMAN soy sauce
  1 1/2 ts Liquid smoke seasoning

  *Precool your refrigerator... 1) Cut pork roast in half length wise
  and place the halves in a large plastic bag... 2) Combine the soy
  sauce and the liquid smoke and add to the pork in the plastic bag...
  Press out the air, tie the top securely, and turn over several times
  to coat pieces well... Refrigerate for 8 hrs. or over night, turnig
  occasionally... *Preheat ove to 350° 3) Remove pork from the marinade
  and place in a shallow baking dish, cover with aluminum foil and,
  bake for 30 min, 4) Discard the foil, turn the meat and bake for one
  hour more, or until a meat thermometer (inserted into the thickest
  part) registers at 170° 5) Cut across the grain into thin slices and
  serve...

  from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin
  at Cyberelm Bbs in Watertown NY. [phone]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Cabbage with Sausage
 Categories: Cyberealm, Vegetables
      Yield: 1 recipe

  3 1/3 lb Cabbage
           Salt
  4 1/2 oz Crisco
      1    Onion
      1    Beef Broth Cube
      4 sl Sausage, thick slices
  2 1/8 c  Water

  1.Strip the cabbage from the ribs and wash real good. Cover with
  salted
    water and boil 10 minutes, drain the water and let cool a little
  and than chop cabbage finely. 2.Heat crisco and saute the chopped
  onion in it, golden brown. 3.Add the cabbage and the broth cube with
  the water.Cover and simmer for
    1 1/2 hour, if it is to dry , add a little more water. 4.Season
  with salt and pepper;add the sausage slices on top, cover and let
    simmer 10 minutes more. 5. Put cabbage on platter, add sausage
  slices on top and serve with
     homefries. Translated by Brigitte Sealing Cyberealm BBS Watertown
  NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Onion Sauce
 Categories: Cyberealm, Sauces
      Yield: 4 servings

     11 oz Onions
     15 oz Marrow Bones
    1/2 c  Beef Broth
      2 tb Dry Cherry
           Salt
           Pepper
    1/2 bn Chives

  1.Put onions, unpeeled, on a plate, cover with wet papertowl and cook
  in Microivave on HIGH for 8 minutes.Cool and peel. 2.Heat bones at
  HIGH in microwave for 1 minute. Loosen mark out of the
    bones. 3.Heat the mark, onions and the broth at HIGH for 2 minutes,
  than with
    a handmixer, puree very fine. 4.Add the cherry. Season with salt and
  pepper. 5.Wash the chives and cut into little rolls and add to sauce.
  6.Serve sauce with roast beef. Translated by Brigitte Sealing
  Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Chocolate Passion Dessert
 Categories: Cyberealm, Desserts
      Yield: 16 servings

     24    Fudge brownies
      2 c  Sliced strawberries
      2    Bananas
      2    Tubs (8 oz ea) Cool Whip
           Chocolate Non-Dairy Topping
           -thawed

  1. Cute brownies into 1/2 inch cubes.

  2. Layer in a 3 quart serving bowl; 1/2 of the brownies, 1 cup of
  the strawberries, 1 sliced banana, and 1 tub of the Cool Whip
  Chocolate Whipped topping.

  3. Repeat layers. Refrigerate until ready to serve.

  Source: Ad for Cool Whip, Watertown Daily Times Coupon Supplement
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Oven Chicken Cordon Bleu
 Categories: Cyberealm, Poultry, Low-cal, Low-fat
      Yield: 4 servings

      4    Boneless skinless chicken
           -breast halves
      2 ts Dijon mustard
      4 ts Chopped fresh chives
      4    Very thin slices cooked lean
           -ham, about 3/4 oz each
      4    Very thin slices low-fat
           Swiss cheese, 3/4 oz each
      1    Egg white
      1 tb Water
    1/3 c  Cornflake crumbs
    1/4 ts Paprika

  1. Heat oven to 375F. Spray 8 inch square (1 1/2 quart) baking dish
  with nonstick spray.

  2. Place 1 chicken breast between 2 pieces of plastic wrap or waxed
  paper. Working from center, gently pound chicken with rolling pin or
  flat side of meat mallet until about 1/4 inch thick. Repeat with
  remaining chicken pieces, making four cutlets.

  3. Spread each cutlet with 1/2 teaspoon mustard; sprinkle each with
  1 teaspoon chives. Cut ham and cheese slices to fit chicken cutlets.
  Roll up, tucking ends inside.

  4. In a shallow bowl, combine egg white and water; beat slightly.
  Place cornflake crumbs in shallow dish. Coat chicken rolls with
  egg white mixture; roll in cornflake crumbs. Place in spray-coated
  dish. Sprinkle with paprika.

  5. Bake at 375F for 25-30 minutes or until chicken is fork tender and
  juices are clear.

  Nutritional info: per serving: calories - 250; fat 7 gm; sodium -
  780 mg. Dietary exchanges: 1/2 bread, 4 meats.

  Source: Pillsbury Fast and Healthy Magazine, March/April 1994
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Skillet Arroz Con Pollo
 Categories: Cyberealm, Poultry, Low-cal, Low-fat
      Yield: 4 servings

      2 ts Olive oil
      4    Chicken legs, skin removed
      4    Chicken thighs, no skin
      1 cn 14.5 oz chicken broth
      1 c  Uncooked coverted regular
           -white rice
    1/2 c  Sliced green onion
    1/2 c  Chopped red or green pepper
    1/4 ts Tumeric or saffron
    1/8 ts Garlic powder
    1/8    Or 1/4 tsp ground red pepper

  1. Heat large nonstick skillet over medium-high heat until hot. Add
  oil; heat until it ripples. Add chicken pieces; cook until browned
  on all sides.

  2. Move chicken to side of skillet. Add remaining ingredients; blend
  well. Place chicken in rice mixture. Bring to a boil, reduce heat to
  low. Cover and simmer 15 minutes, stirring occasionally.

  3. Turn chicken over; cover and simmer an additional 10 minutes, or
  until chicken in fork tender and juices run clear.

  Nutritional info: per serving: calories: 400; fat 11 gm; sodium 420
  mg; dietary exchanges: 2 breads, 3 meats; 2 vegetables; 1 fat.

  Source: Pillsbury Fast and Healthy Magazine, March/April 1994
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Sauteed Chicken Paprika
 Categories: Cyberealm, Poultry, Low-fat, Low-cal
      Yield: 4 servings

      3 tb Matzo meal
      1 tb Paprika
      1 ts Dry mustard
    1/4 ts Salt, if desired
      4    Boneless chicken breast
           -halves, skinless
      4 ts Peanut oil
    1/3 c  Chopped onion
      2    Garlic cloves, minced
    3/4 c  Chicken broth
    1/4 c  White wine
      1 sm Tomato, chopped and seeded
           Chopped fresh parsley

  1. In a small bowl, blend matzo meal, paprika, dry mustard, salt
  and pepper; mix well. Coat chicken evenly with mixture, reserving
  any remaining mixture.

  2. Heat 3 teaspoons of the oil in a large nonstick skillet over
  medium heat until hot. Add chicken; cook 1 to 2 minutes on each side
  or until lightly browned. Remove chicken from skillet; keep warm.

  3. In the same skillet, heat remaining 1 teaspoon oil. Add the onion
  and garlic; cook and stir until onion is tender. Add broth, wine and
  reserved matzo mixture; mix well. Return chicken to the skillet.
  Bring to a boil. Reduce heat; cover and simmer 7-9 minutes or
  until chicken is fork tender and juices are clear. Stir in tomato
  and cover and cook an additional 2-3 minutes. Garnish with parsley.

  Nutritional information: per serving- calories 240; fat 8 gm; sodium
  350 mg. Dietary exchanges: 1/2 bread, 3 1/2 meats.

  Source: Pillsbury Fast and Healthy Magazine, March/April 1994
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pear and Maple-Sauced Pork Chops
 Categories: Cyberealm, Meats, Low-cal
      Yield: 4 servings

      1 lg Pear, ripe, cored & sliced
    1/4 c  Finely chopped onion
    1/3 c  Maple-flavored syrup
      1 tb Margarine or butter, melted
    1/4 ts Ginger
      4    (4 oz) boneless pork loin
           -chops, trimmed of all fat
    1/2 ts Salt
    1/4 ts Pepper
      1 ts Maple flavor

  1. In a medium bowl, combine pear, onion, syrup, margarine (butter)
  and ginger; mix well. Set aside.

  2. Sprinkle both sides of pork chops with salt and pepper. Spray
  heavy nonstick skillet with nonstick cooking spray. Heat over medium
  high heat until hot. Add pork chops. Cook 2-3 minutes on each side
  or until browned. Pour pear mixture over pork chops. Reduce heat to
  medium-low heat and cover and cook 12-15 minutes or until pork
  chops are no longer pink.

  3. Place pork chops on serving platter; cover to keep warm. Cook
  sauce over medium-high heat for 3-4 minutes or until sauce is
  thickened, stirring constantly. Stir in maple flavor. Spoon sauce over
  chops.

  Nutritional info: per serving calories - 290; fat 11 gm; sodium 63 mg
  Dietary exchanges: 3 meats, 2 fruits

  Source: Pillsbury Fast and Healthy Magazine, March/April 1994
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Red Snapper Parmigiana
 Categories: Cyberealm, Fish, Low-cal, Low-fat
      Yield: 4 servings

    1/2 c  Chablis/dry white wine
    1/2 ts Dried whole thyme
    1/4 ts Crushed red pepper
      3    Cloves garlic, crushed
      4    (4 oz) red snapper fillets
    1/4 c  All purpose flour
    1/4 c  Fresh grated Parmesan cheese
           (or Romano cheese)
    1/4 ts Salt
    1/4 ts Pepper
           Vegetable cooking spray
  1 1/2 ts Olive oil
           Lemon wedges

  1. Combine first four ingredients in a large zip-top heavy duty
  plastic bag. Add fish: seal bag and marinate in refrigerator for 30
  minutes, turning bag occasionally. Remove fish from bag; discard
  marinade and set fish aside.

  2. Combine flour and next 3 ingredients in large zip-top plastic bag.
  Add fish fillets, and seal bag; shake to coat fillets with flour
  mixture.

  3. Coat a large nonstick spray with cooking spray. Add oil, place
  over medium heat until hot. Add fish and cook 6 minutes on each side
  or until fish flakes easily when tested with a fork. Serve with
  lemon wedges.

  Nutritional info: per serving calories 188; fat 5.3 gm; sodium 333 mg;
  dietary exchanges: per serving 4 protein, 1 fat, 1 bread

  Source: Cooking Light Magazine, March/April 1994
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Couscous Salad
 Categories: Cyberealm, Salads
      Yield: 6 servings

      2 c  Cooked couscous
      6    Green onions, chopped
      2 md Tomatoes, seeded and cut
           -into small pieces
      1 c  Cucumber, chopped
      2 c  Cooked garbanzo beans
      1 c  Parsley, chopped

MMMMM----------------------FOR THE DRESSING---------------------------
    3/4 c  Olive oil
    1/2 c  Fresh lemon juice
      2 cl Minced garlic
      1 ts Dijon mustard
      1 ts Ground coriander
      1 ts Salt
           Fresh ground black pepper

  Mix all ingredients together and toss well with the salad dressing.
  Garnish with fresh parsley.

  Source: Fantastic Foods Couscous Box

  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Mississippi Mud
 Categories: Cyberealm, Desserts, Cakes
      Yield: 8 servings

MMMMM----------------DESSERTS FROM CHEF FREDDY'S---------------------

MMMMM------------------------FOR THE CAKE-----------------------------
      2 c  Sugar
      1 c  Shortening
      4    Eggs
  1 1/2 c  Flour
    1/3 c  Cocoa
      1 ts Vanilla
    1/4 ts Salt
      1 c  Pecans (optional)
    1/2 lg Jar of marshmallow fluff

MMMMM----------------------FOR THE FROSTING---------------------------
      1 c  Butter
    1/3 c  Carnation milk
    1/3 c  Cocoa
      1 ts Vanilla
      1 lb Confectioners' sugar
      1 c  Pecans (optional)

  >Hint<   Make the frosting first, by simply creaming all of the
  ingredients together and setting aside...

  1)      Cream together the sugar and the shortening, and add the eggs
  one at a time, beating well after each addition... Add the flour,
  cocoa, vanilla ansd salt, creming well then add the pecans if
  desired... 2) Bake in a well gerased and floured 9" x 13" cake pan,
  at 350° for 30 min... remove and spread the marshmallow fluff evenly
  on the top, and return to the oven for 1 min or until fluff is
  spreadable... 3) Spread the frosting on top of the fluff and
  refrigererate until ready to eat...

  From Esther Christie in the Sacred Heart Perish Cookbook re-typed for
  you by Fred Goslin in Watertown NY on CYBEREALM Bbs. at [phone]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Roquefort Appetizers
 Categories: Cyberealm, Appetizers
      Yield: 2 servings

      5 oz Roquefort-Cheese
      3 oz Butter, soft
      2    Garlic Cloves
      1 ts Cognac
           Pepper, fresh

  1.Prepare this real shortly before serving or the cheese might get
  watery. 2.Mix the cheese with the soft butter. 3.Chop the garlic
  finely, not pressed! 4.Add garlic and Cognac to the mix; add pepper
  to taste. 5.Serve on fresh bread and with a red wine Translated by
  Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Dampfnudeln (Dumplings)
 Categories: Cyberealm, Desserts
      Yield: 6 servings

     18 oz Flour
      3 tb Sugar
           Salt
      1 pk Yeast
  2 1/8 c  Milk
      1    Egg
      2 tb Oil
      2 tb Butter
      2 tb Sugar
      2 tb Poppy Seeds
           Dried, seedles prunes

  1.Make a yeastdough out of flour, 1 sugar, salt, yeast, milk, egg and
  oil. 2. Let rise and then roll out, 2-3 cm thick and cut with a round
  cutter into 5 cm diameter circles, let rise again. 3. Fill ech circle
  with one prune ,pinch good on edges. 3. Heat butter and sugar in a
  skillet and add 1 cup of water; add the dumplings and cover and
  simmer 5-8 min on medium. Put the dumplings on platter and melt
  butter and mix with sugar and poppy seeds and pour over dumplings. 5.
  Serve warm. Translated by Brigitte Sealing Cyberealm BBS Watertown NY
  315-785-8098

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Beef Ragout
 Categories: Cyberealm, Meats
      Yield: 6 servings

  2 1/2 lb Beef, cubed for stew
      3 tb Crisco
      2 tb Flour
      1 tb Salt
    1/2 tb Balck Pepper
      1    Garlic. clove, smashed
    1/2 tb Rosemary, dried
      1    Bayleaf
      2    Parsley branches
      1    Branch dried Thyme
      8 sm Potatoes
      9 oz Onions, small
     18 oz Carrotts,small

  1. Cut the meat into 5 cm cubes, wash and dry. Put crisco or oil in a
  big pot and heat. Fry the meat on all sides nice and brown. Take out
  and keep warm. 2. When the last meat is done put all back into pot and
  flour and salt and pepper and brown , on medium heat, until the flour
  is brown.Add about 3/4 L water, garlic, rosemary and the other herbs,
  bound together. Bring all to a boil and cover and simmer 40 minutes.
  3. Add onions, carrotts and potatoes and cover and simmer another 40
  min. 4. Stir often and season to taste; short before serving take out
  the herb bundel.Put in a prewarmed bowl and serve.
  Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Fine Veal Steaks
 Categories: Cyberealm, Meats
      Yield: 4 servings

      4    Veal Steaks
           Salt
           Pepper
      3 tb Butter
      4 sl White Bread
      4 sl Boiled Ham
      2 tb Armanac
      2 tb Madeira
      5 oz Mushrooms, fresh
      4 tb Sweet Cream
           Lemonslices
           Parsley

  1.Wash and dry meat; heat the butter and fry the veal on both sides
  shortly; add salt and pepper and on medium heat fry each side about 5
  minutes more; take out and keep warm. 2. Put the bread in the butter
  and fry on both sides until golden brown;if nessesary add a little
  more butter.Take bread out and dry on papertowl and keep warm. 3.
  Heat the ham until good and warm in the butter; take out and cut to
  fit the bread. 4. Put the bread on a prewarmed plate;put ham and veal
  on top.Keep warm. 5. Clean and slice mushrooms and add with the
  Armanac and Madeira to butter and saute; add the cream and pour the
  sauce over the veal steaks. 6. Garnish with lemonslices and parsley
  and serve at once. 7. Serve with a good red wine.
  Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Curried Beef and Potatoes
 Categories: Cyberealm, Low-cal, Low-fat, Main dish, Meats
      Yield: 4 servings

    3/4 lb Beef top round steak
      2 sm Potatoes, halved and thinly
           -sliced (1/2 lb total)
    1/2 c  Beef broth
      2 ts Cornstarch
    1/4 ts Salt
           Nonstick spray
    3/4 c  Chopped onion
    3/4 c  Chopped green or red pepper
      1 tb Cooking or olive oil
    1/2 ts Ground cumin
      1 ts Curry powder
      1 md Tomato, coarsely chopped

  1. Partially freeze meat. Thinly slice across the grain into bite-
  sized strips. Set aside.

  2. Cook sliced potatoes in boiling water about 5 minutes or until
  tender. Drain and set aside.

  3. Meanwhile, for sauce, stir together beef broth, cornstarch and
  salt.

  4. Spray a wok or large skillet with nonstick spray. Heat over medium
  high heat. Add onion and stir-fry 2 minutes. Add green pepper and
  stir-fry about 2 minute more or till vegetables are crisp-tender.
  Remove from wok.

  5. Add oil to hot wok. Add beef, curry powder and cumin. Stir-fry 2-3
  minutes or until beef is done. Push beef from the center of the wok.

  6. Stir sauce and add to the center of the wok. Cook and stir till
  thickened and bubbly. Stir in onion mixture, potatoes and tomato. Cook
  and stir all ingredients for 1 minute or till heated through.

  Nutritional information: per serving... 251 calories, 23 g protein,
  21 g carbohydrates, 8 gm fat, 53 mg cholesterol, 414 mg sodium, 714 mg
  potassium.

  Source: Better Homes and Gardens New Dieters' CookBook, 1994
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Raspberry Chocolate Meringue Icebox Cake
 Categories: Cyberealm, Cakes, Mom's best
      Yield: 12 servings

      4 lg Egg whites
    1/4 ts Cream of tartar
  1 1/2 c  Sugar
  2 3/4 c  Heavy cream
      6 oz Fine quality bittersweet
           -chocolate (not unsweetened)
  1 1/2 ts Unflavored gelatin
      3 tb Cold water
  1 1/2 c  Sour cream
      1 ts Vanilla
      3 pt Fresh raspberries

  1. Preheat oven to 250F. Line 2 baking sheets with parchement paper
  and trace 3 8-inch circles onto the paper.

  2. In a large bowl with an electric mixer beat whites with cream of
  tartar and add a pinch of salt until they just hold soft peaks. Add 1
  cup sugar gradually, beating, and beat meringue until it holds stiff
  peaks. Transfer meringue to a pastry bag fited with a 3/4 inch plain
  tip and pipe onto circles, filling them in. Smooth meringues with a
  long metal spatula or knife. Alternatively, if pastry bag isn't used,
  circles may be made by spreading meringues freehanded with spatula.

  3. Bake meringues 30 minutes and switch positions of baking sheets in
  oven. Bake meringues 30 minutes more, or until pale golden and crisp.
  (If the weather is humid, cooking time may be longer.) Cool meringues
  completely and peel off paper. Meringues may be made 1 day ahead and
  kept in turned-off oven.

  4. In a saucepan, bring 1/4 cup heavy cream just to a boil and remove
  from heat. Add chocolate and stir mixture until chocolate is melted
  completely. Divide ganache between 2 meringue layers and gently spread
  evenly, leaving 1/2 inch borders. Chill ganache until hardened, about
  10 minutes.

  5. In a small saucepan, sprinkle gelatin over water and soften 1 min.
  Heat mixture over low heat, stirring until gelatin is dissolved, and
  keep warm. In a bowl with an electric mixer, beat remaining 2 1/2 cups
  heavy cream with remaining 1/2 cup sugar until it just holds stiff
  peaks and then  beat in sour cream and vanilla. Add gelatin mixture
  in a stream, beating, and beat until mixture holds stiff peaks.

  6. Arrange 1 ganache-topped meringue on a plate and spread it with
  1 1/2 cups cream mixture, mounding it at the edge. Arrange 1 pint of
  raspberries over the cream mixture and top with the second ganache-
  topped meringue. Repeat procedure with about 1 1/2 cups more cream
  mixture and another pint of raspberries and top with the third
  meringue.

  7. Transfer about 1 cup more cream mixture to a pastry bag fitted with
  the star tip and reserve for decoration. Frost top and side of cake
  with remaining cream mixture and decorate with reserved mixture.
  Chill cake for at least 2 hours and up to 8 hours. Remove wax paper
  carefully and scatter remaining  pint of raspberries around and on
  the cake. Cut into 12 wedges with a serrated or electric knife.

  Source: Gourmet Magazine, June 1994
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Divine Southern Decadence Cake ala Tuttle
 Categories: Cyberealm, Cakes, Desserts
      Yield: 12 servings

MMMMM-----------------------FOR THE CRUST----------------------------
  2 1/2 c  Fine chocolate wafer crumbs
    1/2 c  Unsalted butter melted and
           -cooled (1 stick)
      7 oz (about 3 cups) sweetened
           -flaked coconut toasted

MMMMM-----------------------FOR THE BATTER----------------------------
    1/4 c  Unsalted butter
    3/4 c  Firmly packed lt brown sugar
      3 lg Eggs
     12 oz Semisweet chocolate, melted
           & cooled
      2 ts Instant coffee powder
      1 ts Frangelico(hazelnut liqueur)
    1/4 c  Flour
      1 c  Unsalted cashews chopped

MMMMM----------------------FOR THE TOPPING---------------------------
      2 c  Well chilled heavy cream
      3 oz Fine quality hazelnut-
           -flavored bittersweet
           -chocolate, curled

  To Make the Crust:

  1. Butter and flour a 10 inch springform pan. In a bowl, combine well
  the wafer crumbs and 1/4 cup of the butter and pat the mixture onto
  the bottom of the prepared pan. In another bowl, stir together well
  the coconut (well cooled) and the remaining 1/4 cup butter and pat the
  mixture 1 inch up the side of the pan.

  To Make the Batter:

  1. In a bowl with an electric mixer, cream together the butter and the
  brown sugar until the mixture is light and fluffy; add the eggs, 1 at
  a time, beating well after each addition. Beat in the melted
  chocolate, instant coffee, and the Frangelico. Stir in the flour and
  the cashews.

  2. Pout the batter into the crust and bake the cake in the middle of
  a preheated 375F oven for 30 minutes, or until it is set. Let the cake
  cool completely in the pan on a rack and chill it, covered, overnight.
  Run a thin knife around the edge of the pan and remove the side of
  the pan.

  For the Topping:

  1. In a chilled bowl beat the cream until it just holds stiff peaks,
  spread the sides and the top of the cake with whipped cream and
  garnish the cake with the chocolate curls.

  Source: Cindy Tuttle, Hilton Head Island, South Carolina
  Reprinted in Gourmet Magazine, November 1993
  Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: White Chocolate Raspberry Tart
 Categories: Cyberealm, Desserts, Pies
      Yield: 8 servings

  1 1/4 c  Walnuts, chopped fine
    3/4 c  Unsalted butter, softened
      3 tb Sugar
  1 1/2 c  Flour
      1 ts Freshly grated orange zest
      1 lg Egg, beaten lightly
      3 c  Fresh raspberries
     12 oz White chocolate, chopped
    1/2 c  Heavy cream, warmed
    1/2 c  Whipped cream as garnish

  In a bowl with an electric mixer, blend walnuts, 3/4 of the butter,
  sugar, flour, zest and egg until combined well, and press into an 11
  inch tart pan with removable bottom. Freeze shell 15 minutes.

  While shell is freezing, preheat oven to 375F.

  Bake shell in middle of the oven 25-30 minutes, or until golden brown.
  Cool on a rack.

  Remove side of pan and transfer shell to a plate. Fill shell with 2
  1/2 cups of raspberries.

  In a large metal bowl set over a saucepan of barely simmering water,
  melt the chocolate. Remove bowl from the heat and whisk in the cream
  and the remaining butter, whisking until smooth. Spread chocolate
  mixture over the raspberries, smoothing top and chill, covered, for
  3 hours or overnight.

  Garnish tart with whipped cream and remaining 1/2 cup of raspberries.
  Serve at room temperature.

  Source: South Carolina Yacht Club on Hilton Head Island
  Gourmet Magazine, June 1994
  Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Nantucket Cranberry Pie
 Categories: Cyberealm, Pies, Mom's best
      Yield: 8 servings

      2 c  Chopped cranberries
    1/2 c  Chopped walnuts
    1/2 c  Sugar
      2 lg Eggs
    3/4 c  Melted and cooled butter
      1 c  Sugar
      1 c  Flour
    1/4 ts Salt
    1/4 ts Almond extract

  Preheat oven to 350F. Combine the chopped cranberries, walnuts and 1/2
  cup sugar and mix well. Put in the bottom of a buttered 10 inch pie
  plate or springform pan.

  Combine eggs, butter, sugar, flour, salt, and almond extract. Stir
  the batter until smooth and pour over the cranberry-walnut mixture.
  Bake the cake/pie in the middle of the oven for 40 minutes, or until
  tester comes out clean.

  Source: Yankee Cookbook, by Imogene Wolcott
  Published in Gourmet Magazine, November 1993
  Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY
  315-785-8098

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Layered Banana Pineapple Dessert
 Categories: Cyberealm, Desserts, Puddings, Mom's best
      Yield: 15 servings

  1 1/2 c  Graham cracker crumbs
    1/4 c  Sugar
    1/3 c  Melted butter or margarine
      3    Bananas, sliced
      1 pk 8 oz cream cheese, softened
  3 1/2 c  Cold milk
      2 pk 4 oz ea Jello Instant
           Vanilla pudding/pie filling
      1 cn 20 oz crushed pineapple
           -drained
      1    Tub (8 oz) Cool Whip, thawed
           *note, light or lo-fat can
           -be substituted where able

  Mix graham cracker crumbs, sugar and margarine or butter in 13 x 9 x 2
  pan. Press evenly onto bottom of pan. Arrange banana slices on crust.

  Beat cream cheese in large bowl with wire whisk until smooth.
  Gradually beat in milk. Add pudding mixes. Beat until well blended
  and thickened. Spread evenly over banana slices. Spoon pineapple
  evenly over pudding mixture. Spread cool whip over pineapple.

  Refrigerate 3 hours or until ready to serve.
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Beef Jerky
 Categories: Cyberealm, Pets, Misc.stuff
      Yield: 1 lb jerky

      1 lb Lean beef
    1/4 c  Soy sauce
      1 ts Garlic powder

  Slice the lean beef (should cuts, flank or round steak) with the
  grain 1/4 to 1/2 inch wide and 2-6 inches long. Pain on or dip the
  strips into a mixture of soy sauce and garlic powder.

  Place on wire rack in a deep oven pan; dry completely in 150F for 8-12
  hours.

  Source: Deborah Lawson, Knight News Service. Watertown Daily Times,
  Watertown, NY

  Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Oatmeal/Wheat Germ Dog Biscuits
 Categories: Cyberealm, Pets
      Yield: 50 dog cookys

      3 c  Whole wheat or rye flour
      3 c  Uncooked oatmeal
    1/2 c  Plain wheat germ
      6 tb Margarine
    1/4 c  Molasses
      1 c  Evaporated milk
      1 c  Water

  Mix together the first 3 ingredients. Then thoroughly mix in the last
  4 ingredients. Dough will be stiff. Chill for a half hour. Roll
  rounded teaspoonsfuls into balls. Flatten, place on greased cookie
  sheet, and bake for 1 hour at 300F.

  Source: Deborah Lawson, Knight News Service Watertown Daily Times
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Muttzoh Balls
 Categories: Cyberealm, Pets
      Yield: 12 balls

      2    Lightly beaten raw eggs
      1 ts Polyunsaturated oil
    1/2 c  Cold Water

  "This invention, apparantly by a Jewish dog owner with a sense of
  humor"...

  Grind smooth all ingredients in a food processor or blender 1 cup of
  all natural dry dog food and a sprinkle of garlic powder. Add to the
  wet ingredients. Form 1 1/2" balls. Drop into 1 quart of boiling water
  mixed with 1/2 cup chicken soup or 2 boullion cubes. Boil 3 minutes,
  remove, cool and store in refrigerator.

  Source: Deborah Lawson, Knight News Service Watertown Daily Times
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Potatoes Au Canine or Feline
 Categories: Cyberealm, Pets
      Yield: 6 servings

      3 c  Boiled sliced potatoes
      2 tb Grated vegetables
    1/2 c  Creamed cottage cheese
      1 tb Nutritional yeast
      2 tb Grated carrots
    1/4 c  Whole milk
    1/4 c  Grated cheese

  Layer in a casserole dish the first 5 ingredients. Then pour the milk
  ontop of all; sprinkle with cheese. Bake about 15 minutes at 350F
  until cheese melts and slightly browns. Serve cool. As a potato
  substitute, you can use 3 cups of cooked oatmeal or 3 cups cooked
  brown rice.

  Source: Deborah Lawson, Knight News Service, Watertown Daily Times
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Vitamin Rich Meal for Felines
 Categories: Cyberealm, Pets
      Yield: 1 cat bowls

    1/3 c  Cottage cheese
      2 tb Bisquick
      1 tb Chopped liver
      1 tb Corn oil
      1    Dash iodized salt

  Mix all together for 1-2 delicious cat servings.

  Source: Deborah Lawson, Knight News Service Watertown Daily Times
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Messy Fredericks
 Categories: Cyberealm, Main dish
      Yield: 6 servings

MMMMM------------------ONE OF CHEF FREDDY'S OWN-----------------------
  1 1/2 lb Boiled ham [sliced thin
           .enough to see through]
      1 lb Turkey breast [sliced thin]
      1    Bottle (18 to 20 oz) of your
           .favorite Bbq sauce
    3/4 c  Brown sugar
      1 ts Cinnamon [ground]
  1 1/2 ts Worchestershire sauce
      6    Hamburger buns [toasted or
           .grilled]
      6 sl Sandwich cheese

  1)      Slice or shred all of the ham and the turkey into medium size
  bits and put into a sauce pan with the Bbq sauce, worchestershire
  sauce, brown sugar, and cinnamon...stirring until all meat is
  coated... Set aside for 2 hours... 2) Heat meat mixture over med.
  heat until warmed through and sauce is bubbling... Spoon some meat
  mix onto the bottoms of each hamburger bun... top with a slice of
  cheese and the top of the bun... 3) Serve with french fries or fried
  potato wedges...

  From the creative mind of "Chef Freddy" himself! and typed for you by
  Fred Goslin on CYBEREALM Bbs in Watertown NY [phone] or (315)
  785-8098

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Broiled Northern Pike
 Categories: Cyberealm, Fish
      Yield: 4 servings

MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      4    (4 oz) northern pike fillets
           [½" thick]
      2 tb Butter [melted]
      2 tb Worcestershire sauce
           Seafood seasoning mix
           [optional]

  1)      Place the fillets in a broier pan and por a mixture of butter
  and worcestershire sauce over them... Liberally sprinkle with the
  seasoning mix (if desired)... turning to coat each side... 2) Broil
  3" to 7" from the heat for 2½ min. each side or until fish flakes
  easily...

  from BILL SAIFF'S ROD & REEL RECIPES FOR HOOKIN" AND COOKIN" cookbook
  and retyped for you with permission by Fred Goslin on Cyberealm Bbs in
  Watertown NY [phone]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Italian Oven-baked Perch
 Categories: Cyberealm, Fish
      Yield: 4 servings

MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      2 c  Flour
    1/4 c  Seafood Seasoning Mix
           (recipe follows)
      2 md Eggs [beaten]
      1 c  Milk
      2 lb Perch fillets
      3 c  Italian bread crumbs
    1/4 c  Butter

  1)      Combine flour and seasoning mix in a shallow dish, mixing
  well... Combine egg and milk in another shallow dish... Coat the
  fillets with the flour, dip in the egg mix, then in the bread
  crumbs... 2) Brush butter on a large baking sheet, and place the
  coated fillets on it... Bake in a 350° oven for 15 min... or until
  the fillets are golden brown... Garnish with lemon wedges and
  parsley...

  Originally from Chef Bob Smith in Akron Oh. in "BILL SAIFF'S ROD &
  REEL RECIPES FOR HOOKIN' AND COOKIN' cookbook re-typed for you with
  permission by Fred Goslin on Cyberealm Bbs in Watertown NY (315)
  785-8098

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Poor Man's Shrimp
 Categories: Cyberealm, Fish, Appetizers
      Yield: 4 servings

MMMMM---------------------FROM CHEF FREDDY'S--------------------------
           Salt
      2 qt Cold water
      2 lb Salmon [cut into 1" cubes]

  1)      Add enough salt to the cold water to float an egg with the
  shell on and stirr in an additional ¼ cup of salt... 2) Bring the
  water to a boil and add the salmon cubes... bring to a boil again,
  drain and serve with your favorite sauce...

  From Randy L. Riley in Carthage NY. originally published in "Bill
  Saiff's ROD & REEL Recipes for Hookin' & Cookin'" re-typed for you
  with permission by Fred Goslin on Cyberealm Bbs at [phone]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Salmon and Potato  Pie
 Categories: Cyberealm, Fish, Main dish
      Yield: 4 servings

MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      1 pk (11oz) Pastry mix
      2 lb Potatoes [peeled, sliced]
      4 lg Carrots [peeled, sliced]
      3 md Onions [sliced]
      2 tb Butter
    1/4 c  Butter
    1/3 c  Flour
    1/8 ts Paprika
  1 1/2 ts Salt
    1/4 ts Pepper
      2 c  Milk
      1 lb Cooked or canned salmon
      2 tb Butter
      1    Egg yolk
      1 tb Water

  1)      Prepare pastry mix using package directions... Roll onto
  floured surface, cut out circle to fit top of 2 qt. baking dish, then
  cut 3 2½" circles from remaining pastry and set aside... 2) Cook
  potatoes and carrots in enough water to cover, in a large sauce pan,
  for 10 min. and drain... Sauté the onion in 2 tb butter in a skillet
  for 5 min. until golden brown... 3) Melt ¼ c butter in small saucepan
  and stir in the flour, paprika, salt and pepper... Blend in the milk
  and simmer over med. heat until thickened and smooth, stirring
  constantly... 4) Layer the potatoes/carrots, salmon, and white sauce
  (½ at a time) in a greased baking dish... Dot the top with 2 tb
  butterand top with the pastry sealing the edges and brush with a mix
  of the egg yolk and water... 5) Cut the pastry circles in half and
  arrange on top of pie... Bake in a 350° oven for 30 to 40 min. until
  crust is brown and serve as a main dish... >>> Per Serving <<< Cal.
  592, prot. 19.2 gm, Carbo. 60.6 gm, Tot Fat 30.9 gm, Choles. 107.0
  mg, Potas. 1045.0 mg, Sod. 806.0 mg.

  From Ruth M. Morse, Henderson NY; Originally presented in "Bill
  Saiff's ROD & REEL Recipes for Hookin' & Cookin'"... re- typed for
  you with permission by Fred Goslin on Cyberealm Bbs [phone]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Fettuccine with Goat Cheese and Peppers
 Categories: Pasta, Cyberealm
      Yield: 4 servings

      8    Dried tomato halves
      1 tb Olive oil
      1 c  Sliced scallions
      2    Garlic cloves, minced
      1 md Red bell pepper
      1 md Yellow Bell pepper
    1/4 c  Chicken broth
    1/4 c  Slivered fresh basil
     10 sm Calamata Olives
      1 tb Capers, drained & rinsed
      2 ts Dried oregano
  4 1/2 oz Goat cheese, crumbled

  Cut the bell pepper into thin slices and set aside.  Pit and coarsely
  chop olives and set aside.

  Place tomatoes in shallow pan and cover with boiling water for 2
  minutes. Drain, reserving 1/4 cup of the liquid.  Thinly slice
  tomatoes and set aside.

  Heat oil in a large nonstick skillet; add scallions and garlic.  Stir
  frequently while cooking for 2 minutes.  Add peppers, and cook for 3
  minutes or until just tender.  Add chicken broth and cook until most
  of the liquid has evaporated.

  Reduce heat, then add tomatoes and the reserved liquid, basil, olives,
  capers and oregano.  Simmer for 5 minutes.

  Put fettuccine in a large serving bowl; add goat cheese and toss until
  melted.  Add pepper mixture and toss until mixed well.

  Weight Watcher program exchange values: 1 Fat, 1-1/2 Proteins, 2-1/2
  Vegetables, 2 Breads, 3 optional calories.

  Nutritional Info per serving: 354 calories, 13g Protein, 16g fat, 42g
  carbohydrate, 686mg sodium, 40mg cholesterol, 4g dietary fiber.

  Brought to you by Scott Welliver of Episoft Systems for Cyberealm BBS
  Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Chocolate Slice
 Categories: Cakes, Desserts, Cyberealm
      Yield: 1 14x10 cake

MMMMM----------------------------CAKE---------------------------------
      5 oz Semisweet chocolate
    1/2 c  Butter, softened
      2 tb Butter, softened
      1 c  Sugar
      1 pn Salt
      1 pn Ground cinnamon
      1 pn Lemon peel, grated
      6    Eggs, separated
      1 c  All-purpose Flour, sifted

MMMMM--------------------------FROSTING-------------------------------
      8 tb Butter
      7 oz Semisweet chocolate
      2    Eggs, beaten
      3 c  Powdered sugar, sifted
    1/4 c  Rum

  Line 14x10 inch cake pan with waxed paper and grease paper.  Preheat
  oven to 350F.

  CAKE.... Melt chocolate in double boiler over low heat. In a large
  bowl, cream butter and half the sugar until light and fluffy. Add
  salt, cinnamon and lemon peel.  Beat in egg yolks, one at a time,
  with melted chocolate.

  Beat egg whites until stiff; fold in remaining sugar.  Fold egg white
  mixture into creamed mixture with flour.  Spread batter evenly in
  prepared cake pan.  Bake 20 minutes or until a wooden pick inserted
  in center comes out clean.

  Sprinkle a sheet of waxed paper with sugar and turn out cake onto it.

  Peel off lining paper.  Cool 2 hours, then cut cooled cake lengthwise
  into two 14x5 strips.

  FROSTING... Melt butter, cool slightly. Finely grate chocolate. Mix
  chocolate, eggs, powdered sugar, butter and rum in double boiler. Stir
  constantly over low heat until chocolate has melted and all
  ingredients are thoroughly combined.  Cool.

  Place the two 14x5 strips on top of one another, with about half of
  the frosting used as filling. Spread remaining frosting thickly over
  top. Cut into slices when frosting is firm.

  Brought to you by Scott Welliver, Episoft Systems for Cyberealm BBS
  Watertown, NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Chicken with Cherries
 Categories: Cyberealm, Poultry
      Yield: 4 servings

      1    Chicken
      1    Glas Cherries,drained
           White Wine
           Paprika, mild
           Cinnamon
           Fondor
           Salt
           Pepper
           Noodles, spiral kind
           Cornstarch if needed.

  1. Wash the chicken and rub with the seasons, except the Fondor. 2.
  Fill the pitted cherries inside of the chicken. 3. Put chicken into
  bakingdish and add white wine until the chicken
     "swims". 4. Bake in 175-200 C oven about 1 hour. 5. Mix the juice
  with the fondor, season to taste and thicken with
     cornstarch if needed. 6. Serve with spiral noodles.
     Translated by Brigitte Sealing Cyberealm BBS Watertown NY
  315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Herring Pot
 Categories: Cyberealm, Fish
      Yield: 4 servings

      8    Hering Filets
      2    Apples
      2    Onions
    1/2 c  Vinegar
      1 ts Peppercorns
      1 ts Juniperberries
      1 ts Pimentcernels
      1 ts Mustardseeds
      2    Bayleaves
      3 tb Suggar
      1    Onion
  3 1/2 oz Sweet Cream
  3 1/2 oz Sour Cream

  1. Cut the heringsfilets into bit-sized pieces. 2. Cut the 2 onions
  and the apples into fine sticks. 3. Mix the vinegar with the other
  finely chopped onion, the seasons and the
     sugar; bring to a boil and let simmer for 10 minutes. 4. Pour the
  liquid through a sieve and mix together with the creams. 5. Put the
  fish,apples and onions into a bowl and pour the cooled marinade
     over all. 6. Let stand, at least, one day in the fridge.
     Translated by Brigitte Sealing Cyberealm BBS Watertown NY
  315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Bechamel Sauce
 Categories: Cyberealm, Sauces
      Yield: 1 servings

      2    Onions
  1 1/2 oz Butter
  1 1/4 oz Flour
  1 1/2 c  Calfs Broth
  2 1/8 c  Milk
           Salt
           Pepper,white
           Nutmeg

  1. Chop the onions finely, saute them in the butter until glassy. 2.
  Add the flour and stirring constantly until flour is light yellow. 3.
  Add the milk and the broth;mix with a whisk so you have no clumps. 4.
  Let the sauce simmer, on low heat, for 20 minutes. 5. Season and pour
  through a sieve.
     This sauce is good over cauliflower,potatoes and broccoli.

  Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Soysprouts Sald with Mangos and Almonds
 Categories: Cyberealm, Salads
      Yield: 4 servings

      9 oz Soysprouts
     11 oz Carrots
      2 oz Almonds, unpeeled
      1    Mango
      2 tb White wine Vinegar
           Salt
      5 tb Oil
      1 tb Pearjuice,thick
      5 ds Tabasco
      1 bn Chives

  1. Wash soysprouts and drip dry; take off wilted ends. 2. Wash and
  peel carrots and cut into fine strips. 3. Cut the almonds into fine
  strips. 4. Peel mango and cut the fruitmeat in strips of the pit. 5.
  Mix vinegar, salt, oil, pearjuice and tabasco together, mix the fruit
     and vegetables under and let stand 10 minutes. 6. Cut the chives
  into fine rolls. 7. Sprinkle chives and almonds over arranged salad.
      Translated by Brigitte Sealing Cyberealm BBS Watertown NY
  315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Peppermint Sauce
 Categories: Cyberealm, Sauces
      Yield: 4 servings

      1 tb Sugar
      1 pn Salt
 1 1/16 c  Lemonjuice
      1 bn Peppermintleaves, fresh and
           Finely chopped.

  1 .Mix salt, lemonjuice and sugar in pot, bring to a boil. 2. Add
  peppermint, let cool, thin with a little water if nessesary.
  Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Butterscotch Sauce Ala Cyberealm
 Categories: Cyberealm, Sauces
      Yield: 4 servings

      8 oz Sugar
    1/2 c  Cream
 1 1/16 oz Butter
      2 tb Maplesyrup

  1. Mix sugar, cream,butter and syrup and on medium heat bring to a
  boil,
      stirring often. 2. Cool and serve with pudding or icecream.

  Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Cumquat Sauce
 Categories: Cyberealm, Sauces
      Yield: 4 servings

     12    Cumquats
  1 1/2 c  Orangejuice
  1 1/2 oz Sugar

  1. Wash and slice cumquats into fine, thin slices; add the orangejuice
     and the sugar and cook for about 10 minutes. 2. Let cool and serve
  with mousse au chocolat

  Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Teriyaki Salmon Steaks
 Categories: Cyberealm, Fish, Main dish
      Yield: 6 servings

MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      1 c  Teriyaki sauce
      1 tb Peanut oil
      3 tb Parsley [chopped]
      1    Clove garlic [crushed]
    1/2 ts Pepper [freshly ground]
      6    Salmon Steaks

  1)      Mix the first 5 ingredients in a bowl... then add the salmon
  steaks and let sand for 1 to 2 hours, turning the steaks every 20 to
  30 min... 2) Place the steaks on a sheet of heavy foil... Grill for 4
  to 5 min. basting with the sauce... Turn the steaks and grill for 3
  min. or until the steaks flake easily, basting with the sauce... 3)
  Serve hot or cold...

  From Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'...
  re-typed with permission by Fred Goslin on Cyberealm Bbs (315)
  785-8098

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pan Fried Brown Trout
 Categories: Cyberealm, Fish, Main dish
      Yield: 6 servings

MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      2 lb Brown trout fillets
  1 1/2 c  Pancake flour
      1 ts Salt
  1 1/2 ts Pepper [freshly ground]
    1/2 c  Peanut oil

  1)      Cut trout fillets into 2" to 3" pieces and roll in a mixture
  made with the flour salt and pepper, making sure to coat well... 2)
  Place in hot peanut oil in large skillit over med. high heat and cook
  for 1½ to 2 min or until outside is crisp and the fish flakes
  easily... 3) Serve immediately over bed of watercress, or parsley,
  garnished with lemon wedges if desired...

  From "Bill Saiff's ROD & REEL Recipes for Hookin' and Cookin' and
  re-typed with permission by Fred Goslin on Cyberealm Bbs.in Watertown
  NY at [phone]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Easy Crab Imperial
 Categories: Cyberealm, Main dish, Fish
      Yield: 4 servings

MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      2 c  Crab meat [flaked]
      1 c  Mayonnaise
      4    Egg whites [stiffly beaten]
    1/4 ts Salt
    1/8 ts Pepper
    1/2    Bread crumbs

  1)      Mix the crab meat and the mayonnaise in a bowl, then fold in
  the egg whites, salt & pepper... 2) Pour into a greased baking dish,
  and sprinkle with the bread crumbs... 3) Bake in a 350° oven for for
  45 min.

  From "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin' cookbook
  and re-typed with permission by Fred Goslin CYBEREALM Bbs, Watertown
  NY (315)-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Lobster Newburg from Fred Goslin
 Categories: Cyberealm, Main dish, Fish
      Yield: 4 servings

MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      4 c  Lobster meat [chopped]
    1/4 c  Butter
      1 ts Salt
    1/4 ts Pepper
      1 ds Cayanne pepper
      1 ds Mace
      1 c  Whipping cream
      3    Egg yolks [beaten]

  1)      Sauté lobster meat in the butter, in a sauce pan for 5 min...
  and then add all of the spices, and then cook for 5 min... 2) Stir in
  the cream and the eggs, cook until thickened stirring constantly....
  May add sherry to taste, if desired...

  From "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin' cookbook
  and re-typed with permission by Fred Goslin CYBEREALM Bbs, Watertown
  NY (315)-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Mutzen (cookies)
 Categories: Cyberealm, Cookies
      Yield: 20 cookies

  3 1/2 oz Butter
  1 3/4 oz Sugar
      1    Lemon Peel,ground
      1 pn Salt
      2    Eggs
      2 tb Rum
  3 1/2 oz Cornstarch
      9 oz Flour
      1 ts Baking Powder
           Oil for frying
           Powdered Sugar

  1 .Melt the butter; mix with sugar and ground lemon peel, salt and
  eggs until very foamy. 2. Mix flour with cornstarch and baking powder
  and add mix, stirring after each addition; untill it is a smooth
  dough. 3. Let the dough rest for 1/2 hour. 4. Roll out dough about 1
  cm thick;cut into any shapes you like. 5. Heat the oil in deep fryer
  and fry the cookies until golden brown. 6. Dry on paper towels and
  ,while still warm, sprinkle sugar.
  Translated By Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Herb Mustard (Basic Recipe)
 Categories: Cyberealm
      Yield: 3 jars

      2 bn Parsley,finely chopped
      2 bn Chervil,finely chopped
      6    Estragon twigs, finely chopd
      9 oz Mustardseeds, black
      1 ts Ingwer,ground
    1/2 ts Cloves,ground
  4 1/4 oz Sugar
      1 ts Salt
  2 1/8 c  White Wine Vinegar

  1.Grind the mustardseeds very finely; mix with the sugar, herbs,
  ingwer-and clovepowder and salt in a bowl. 2.Bring vinegar to a boil
  and pour right away over bowl,slowly, stirring constantly. 3.Put the
  mixture into mason jars and keep in refridgerator, keeps for 6 month.
  4.You can change the mustard with garlic,chilipeppers, green peppers,
  hazelnuts, honey in place of the sugar.You can replace parts of the
  vinegar with withe wine, or applejuice, or champagne. 5.If you like
  your mustard very yellow add some Kurkuma to it. Translated by
  Brigitte Sealing

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Sweet Mustard
 Categories: Cyberealm
      Yield: 3 jars

     11 oz Mustardseeds,yellow
      1 tb Mustardseeds,black
      1 ts Pimentcorns
  6 1/3 oz Sugar
      1 tb Salt
      1 ts Kurkuma
      3 c  White Wine

  1 .Ground the peppercorns and the piment very finely. 2. Put into a
  bowl and mix with the sugar, salt and kurkuma. 3. Fill into mason
  jars and keep in refridgerator; keeps for 6 month.
     Out of "D'Chuchi" Issue number 6, 1991

  Translated by Brigitte Sealing

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Shrimp Creole Ala Fred
 Categories: Cyberealm, Main dish, Fish
      Yield: 10 servings

MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      1 c  Flour
      1 c  Oil
      2 c  Onions [chopped]
      1 c  Celery [chopped]
    1/2 c  Green bell Pepper [chopped]
      2    Cloves garlic [chopped]
      1 tb Salt
    1/2 ts Pepper
     28 oz Canned tomatoes [chopped
           .fine]
      2 cn (6oz each) tomato paste
      6 c  Water
      4 lb Shrimp [peeled & deveined]

  1)      In a skillet, brown the flour in the oil stirring
  constantly... Add the onions, celery, green peppers, garlic, salt,
  and pepper... Sauté until the veggies are tender... 2) Add the
  tomatoes & tomatoe paste, mixing well... cook for 5 min. then add the
  water and simmer for 1 hour, and add the shrimp... Cook for 15 min...
  3) Serve over hot cooked rice... garnished with parsley and onion
  tops (if desired)

  From "Bill Saiff's ROD & REEL Recipes for HOOKIN' & COOKIN' Cookbook
  and re-typed with permission by Fred Goslin on Cyberealm Bbs in
  Watertown NY at [phone]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Shrimp Etouffée ala Fred
 Categories: Cyberealm, Main dish, Fish
      Yield: 6 servings

MMMMM---------------------FROM CHEF FREDDY'S--------------------------
    1/2 c  Butter
      3 tb Flour
      1 c  Onion [chopped]
    3/4 c  Green onions tops [chopped]
      1 c  Celery [chopped]
      1 ts Paprika
  1 1/2 c  Water
      2    Chicken bullion cubes
      2 lb Shrimp [peeled & deviened]
           Black pepper to taste
           Cayenne pepper to taste

  1)      Blend the butter and the flour in a heavy skillet, cooking
  over low heat until dark brown, stirring constantly... Add in the
  onions green onion tops, and celery and cook until veggies are
  tender, stirring occasionally... 2) Add the paprika, water, and
  boullion cubes and simmer for 20 min... Add the remainder of the
  ingredients and simmer for 20 min more... 3)      Serve over hot
  cooked rice

  From "Bill Saiff's ROD & REEL Recipes for HOOKIN' & COOKIN' Cookbook
  and re-typed with permission by Fred Goslin on Cyberealm Bbs in
  Watertown NY at [phone]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Angel Cake a la Anna
 Categories: Cyberealm, Cakes, Desserts, Cheesecake
      Yield: 1 servings

      1    Box Angel Food Cake Mix
      1 lg Cool Whip
      1 ct 8 oz Creme Cheese
    1/3 c  Fresh Lemon Juice
      3 pt Fresh Strawberries
      1 cn Sweet Condensed Milk

  1.      Make cake by box directions. In a Tube Cake Pan. 2. Slice
  about 1 inch off top of (cooled) cake. 3. Tunnel out center of cake ,
  leaving "walls" about 3/4" thick. 4. Beat creme cheese and lemon
  until smooth, add sweet condensed
  :       milk , fold in sliced strawberries and broken pieces of cake
  :       from "tunnel". 5. Fill in tunnel with mixture . 6. Put top of
  cake back on. Cover with Cool Whip. 7. Garnish with strawberries.

  :       You can also use blueberries....Alone, or with combination of
  :       strawberries.

  Typed for you by Tony Burke, Natchez, Mississippi For Cyberealm BBS
  Watertown NY 315-786-1120 Recipe was relayed to me by my friend Anna
  Byrne, Natchez, Mississippi

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