Shareware Overload Trio 2/Shareware Overload Trio Volume 2 (Chestnut CD-ROM).ISO/dir25/mmcyber7.zip/MMCYBER7.TXT

Text File | 1994-07-31 | 154KB | 4,298 lines

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

      Title: Dutch Meat Loaf from Hunt's Tomato Sauce Can
 Categories: Cyberealm, Meats
      Yield: 6 servings

  1 1/2 lb Lean ground beef
      1 c  Fresh bread crumbs
      1 md Onion, chopped
      1 cn 8 oz Hunts Tomato Sauce
      1    Egg
  1 1/2 ts Salt
    1/4 ts Pepper
    3/4 c  Water
      2 tb Brown sugar, packed
      2 tb Prepared mustard
      1 tb Vinegar

  In a medium bowl, lightly mix the beef, bread crumbs, onion, 1/2 of
  the can of Hunt's Tomato Sauce, egg, salt and pepper. Shape into a
  loaf in a shallow baking dish. Combine remaining ingredients and pour
  over the loaf. Bake at 350F for 1 1/4 hours. Baste loaf several times.

  Source:" Best Recipes from the Backs of Boxes, Bottles, Cans and Jars"
  by Ceil Dyer.

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

MMMMM

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

      Title: Aloha Cheesecake from Fred Goslin
 Categories: Cyberealm, Desserts, Cheesecake
      Yield: 10 servings

      1 c  Vanilla Wafer Crumbs
     16 oz Cream Cheese, Softened
      2 tb Milk
    1/2 c  Macadamia Nuts, Toasted
      1 ea Med Kiwi Peeled, Sliced
    1/4 c  Margarine, Melted
    1/3 c  Sugar
      2 ea Large Eggs
  8 1/2 oz Crushed Pineapple, Drained

  Combine crumbs and margarine; press onto bottom of 9-inch springform
  pan. Bake at 350 degrees F., 10 minutes.

  Combine cream cheese, sugar and milk, mixing at medium speed on
  electric mixer until well blended.  Add eggs, one at a time, mixing
  well well after each addition.  Stir in nuts; pour over crust.  Bake
  at 350 degrees F., 45 minutes.  Loosen caek from rim of pan; cool
  before removing rim of pan. Chill.  Before serving, top with fruit.

  From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Chicken Salad Supreme from Fred Goslin
 Categories: Cyberealm, Salads, Poultry
      Yield: 4 servings

      1 c  Mayo Or Salad Dressing
      1 ts Salt
      4 c  Cubed Chicken Or Turkey
      1 c  Seedless Green Grape Halves
    1/2 c  Slivered Almonds, Toasted
    1/4 c  Lime Juice
    1/4 ts Ground Nutmeg
     11 oz (1 cn) Mandarin Oranges *
    3/4 c  Chopped Celery

  Drain Mandarin Orange segments.

  In large bowl, combine mayonnaise, lime juice, salt, and nutmeg.  Add
  remaining ingredients; miz well.  Chill.  Serve on Lettuce leaves.
  Refrigerate leftovers.

  From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Strawberry Lemonade from Fred Goslin
 Categories: Cyberealm, Beverages
      Yield: 4 servings

      1 qt Fresh Strawberries, Hulled
    3/4 c  Lemon Juice
      2 c  Club Soda, Chilled
      1 x  Garnishes **
      3 c  Cold Water
    3/4 c  Sugar *
      1 x  Ice

  *    Up to 1 cup sugar may be used to sweeten lemonade. ** Garnishes
  could be more strawberries and/or mint leaves. In blender containier,
  puree strawberries.  In pitcher, combine pureed strawberries, water,
  lemon juice, and sugar; stir until sugar dissolves. Add club soda.
  Serve over ice and garnish with strawberries and/or mint leaves.

  From Fred Goslin, Cyberealm BBS Watertown, NY 1-315-786-1120

MMMMM

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

      Title: Grilled Fish In Foil from Fred Goslin
 Categories: Cyberealm, Fish, Main dish
      Yield: 4 servings

      1 lb Fish Fillets,Fresh or Frozen
    1/4 c  Lemon Juice
      1 ts Dill Weed
    1/4 ts Pepper
      1 ea Med. Onion, Thinly Sliced
      2 tb Margarine Or Butter
      1 tb Chopped Parsley
      1 ts Salt
      1 x  Paprika

  On 4 large buttered squares of heavy-duty aluminum foil, place equal
  amounts of fish.  In small saucepan, melt margarine; add lemnon juice,
  parsley, dill weed, salt and pepper.  Pour equal amounts over fish.
  Sprinkle with paprika; top with onion slices.  Wrap foil securely
  around fish, leaving space for fish to expand.  Grill 5 to 7 minutes
  on each side or until fish flakes with fork.  Refrigerate leftovers.

  From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Shrimp & Scallop Kabobs from Fred Goslin
 Categories: Cyberealm, Fish, Main dish
      Yield: 6 servings

      1 lb Large Raw Shrimp
    1/2 c  Vegetable Oil
    1/4 c  Imported Soy Sauce If Avail.
      2 tb Chopped Crystalized GingerOR
      1 ts Onion Powder
      2 ea Small Zucchini, Sliced
      1 lb Sea Scallops, Cut In Half
    1/4 c  Lemon Juice
      2 ea Cloves Garlic Finely Chopped
  1 1/2 ts Ground Ginger
     16 oz (1 cn) Pinapple Chunks

  Peel and devine shrimp.  Drain pinapple chunks.  Use Imported Soy
  sauce if available for better taste.  Use domestic if that is all
  that is available.

  In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger
  and onion powder; mix well.  Add shrimp and scallops.  Cover;
  refrigerate 3 hours or overnight.  Place shrimp, scallops, pineapple
  and zucchini on bamboo skewers that have soaked 1 hour in water or on
  metal skewers. Grill or broil 3 to 6 minutes perside or until shrimp
  are pink, basting frequently with marinade.  Refrigerate leftovers.

  From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Marinated Ginger Chicken from Fred Goslin
 Categories: Cyberealm, Main dish, Poultry
      Yield: 4 servings

      1 ea 2 1/2-3 lb Frying Chicken
    1/2 c  Vegtable oil
      1 ts Grated Ginger Root OR
      1 ts Onion Salt
    1/2 c  Lemon juice
    1/4 c  Imported Soy Sauce
      1 tb Ground ginger
    1/4 ts Garlic Powder

  NOTE:  When making this recipe, it tastes much better if you find
  sources for the exact ingredients such as the ginger root and
  Imported soy Sauce. They usually can be found in the local asian
  markets. Use domestic soy sauce and ground ginger as last option. Cut
  chicken in to serving parts if not already in that form.

  Place chicken in shallow baking dish.  In small bowl, combine
  remaining ingredients; pour over chicken.  Cover, refrigerate 4 hours
  or overnight, turning occasionally.  Grill or broil as desired,
  basting frequently with marinade.  Refrigerate leftovers

  From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Whiskey Sour Sirloin from Fred Goslin
 Categories: Cyberealm, Meats, Main dish
      Yield: 6 servings

      3 lb (1pc) Round Bone Sirloin
    1/3 c  Orange Juice
    1/4 c  Whiskey
     12 ea Peppercorns
      1 ea Med Orange, Thinly Sliced
    1/3 c  Lemon Juice
    1/4 c  Vegetable Oil
      1 ea Small Onion, Thinly Sliced
      1 ts Salt

  When getting the steak look for a good piece  that is about 2-inches
  thick.

  Place steak in shallow baking dish.  In small saucepan combine
  remaining ingredients except orange.  Over low heat, simmer 5
  minutes; pour over meat.  Top with orange slices; cover.  Refrigerate
  4 to 6 hours, turning occasionally.  Remove meat from marinade; grill
  or broil as desired. Heat remaining marinade and serve with steak.

  From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Frozen Lemon Cream Pie from Fred Goslin
 Categories: Cyberealm, Desserts, Pies
      Yield: 6 servings

      1 ea 9-inch Graham Cracker Crust
    1/2 c  Plus 2 T Sugar
    1/2 pt (1 C) Whipping Cream,Whipped
      3 ea Large Uncracked Eggs.
    1/4 c  Lemon Juice

  Separate Eggs.  Be sure to use only Grade A Uncracked Eggs!

  In large mixer bowl, beat egg yolks and 1/2 cup sugar until light;
  stir in lemon juice.  In small mixer bowl, beat egg whites until soft
  peaks form; gradually add remaining 2 T sugar, beating until stiff
  peaks form. Fold egg white mixture into lemon juice mixture; fold in
  half the whipped cream. Fold in remaining whipped cream.  Spoon into
  prepared crust. Freeze at least 3 hours or until firm.  Serve more
  whipped cream or Blueberry 'n' Spice Sauce.

  From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: New England Baked Beans (the real thing)
 Categories: Cyberealm, Side dishes
      Yield: 8 servings

      3 ts Vinegar
  1 1/4 ts Ginger
      1 c  Sugar
      1 tb Catsup
    1/4 ts Salt
      3 ts Molasses
      2 ts Dry Mustard
    1/3 lb Salt Pork or 8 slices bacon
      6 ea Small Onions quartered

  Soak dry beens overnite in water (2 cups of dry beans covered
  completly with water) Rinse beans next morning, add water to cover,
  put ingredients into pan and par boil them,together for 45 to 60
  minutes. (beans are ready for baking when you can remove one with a
  spoon, blow on it and the skin shrinks back. Bake in a bean pot for
  3hrs. at 225F, then 3hrs at 300F. Also you have to add water to them,
  just enough to keep them covered. Stir every now and then. Note: Old
  Timers would only use Salt Pork not bacon, my mother said so!

  From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Clam Casserole
 Categories: Cyberealm, Fish, Main dish
      Yield: 4 servings

     32 ea RITZ crackers
      2 ea Eggs (beaten)
     10 oz Can of cream Mushroom soup
  2 1/2 c  Minced clams w/juice
    1/2 c  Milk

  Mix all together and pour into greased 2 qt. casserole. Crumble
  additional crackers on top.  Bake at 300F for 1 hour.

  From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: New Hampshire Maple Syrup Pie
 Categories: Cyberealm, Desserts, Pies
      Yield: 8 servings

      1 c  Maple Syrup ( N.H. prefered)
      1 ts Butter
      2 ea Egg whites
      1 x  Pinch salt
      1 x  Chopped Nuts
      1 c  Hot water
      3 tb Cornstarch
      2 ea Egg yolks
      1 tb Maple syrup

  Combine syrup, hot water and butter and bring to a boil.  Mix
  cornstarch, salt and enough cold water to make a thin paste, add egg
  yolks and beat well.  Add hot syrup mixture gradually, return to heat
  and cook untill thickened, stirring constantly.  Cool slightly.  Pour
  into cooked pie shell.  Beat egg whites stiff, adding slowly the
  tablespoon of syrup. Pile on pie and brown in hot oven.  Add chopped
  nut meats if desired to top.

  From Fred Goslin Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Old Fashioned Hermits
 Categories: Cyberealm, Desserts, Cookies
      Yield: 10 servings

    1/2 c  Sugar
      1 x  Egg
  1 1/2 ts Baking Soda
      1 ts Cloves
      1 ts Ginger
    1/4 c  Water
      1 c  Chopped Nuts
    1/4 c  Butter
      3 c  Flour
    1/2 ts Salt
      1 ts Cinnamon
    1/4 c  Molasses
      1 c  Raisins

  cream the butter and sugar, add the egg and beat well.  Sift together
  the flour, baking soda, salt, cloves, cinnamon, and ginger.  Mix
  together the molasses and water.  Add alternately to creamed mixture,
  fold in raisins and chopped nuts.  Batter will be quite thick. Spread
  out on floured surface and cut into shape.  Bake on cookie sheet 20
  minutes at 375F.

  From Fred Goslin Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Jalapeno, cheese, sour cream bread ABM
 Categories: Breads, Cyberealm
      Yield: 1 servings

      1 c  Milk
    1/2 c  Sour cream
  3 1/4 c  Bread flour
      1 ts Beau Monde (or salt)
      2 tb Sugar
      2 tb Butter or margarine
      2 ts Active dry yeast
      1 tb Dried chives
      1 tb Ground cumin
           When beeper sounds, add:
    1/2 c  Shredded Monterey jack
    1/2 c  Shredded Mozzarella cheese
    1/2 c  Chopped red bell pepper
    1/4 c  Chopped jalapeno pepper

  Place all of first-part ingredients in breadmaker, set for regular (or
  white) bread, and start machine.  When beeper sounds, add second set
  of ingredients.  With the cheese and sour cream, this makes a nice
  brown loaf of tasty bread.  Enjoy!

  (Modified from King Arthur Flour Baker's Catalogue, Spring/Summer,
  1994, Norwich, Vermont)

  Brought to you by Loren Martin, Cyberealm BBS Watertown NY
  315-786-1120

MMMMM

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

      Title: BRANDIED FRUIT MELANGE
 Categories: Cyberealm, Fruits, Desserts
      Yield: 8 servings

MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS [phone]---------------------
    1/2 c  Brandy, or 1/2 c apple juice
           - plus 1 tsp. brandy extract
    1/4 c  Firmly packed brown sugar
      1    3 to 4-inch cinnamon stick
      2 c  Fresh frozen peach slices
      2 md Unpeeled Granny Smith apples
           -  cored and sliced and cut
           - in half
      2 md Seedless oranges, peeled,
           - and sectioned
      1 c  Halved strawberries
      1 md Kiwi fruit, peeled 7 sliced

      In a small saucepan, combine brandy, brown sugar and cinnamon
  stick; mix well.  Bring to a boil over medium-high heat, stirring
  constantly. In large bowl, combine peaches, apples and oranges; mix
  well. Pour hot brandy mixture over fruit; mix gently.  Cover; store
  in refrigerator 8 to 10 hours or overnight, stirring occasionally.
  Just before serving, remove cinnamon stick.  Add strawberries and
  kiwi fruit; toss lightly. Spoon into clear glass serving bowls to
  show off the bright colors.

  Makes 8 1-cup servings.

  Calories......120  Fat.......0g  Protein....2g  Carbohydrates....24g

  Source: Classic Pillsbury Cookbooks

  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
  315-786-1120

MMMMM

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

      Title: PINA COLADA FLIP (non-alcoholic)
 Categories: Cyberealm, Beverages
      Yield: 4 servings

MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS [phone]---------------------
           *   *   *   *   *   *   *
      2 c  Unsweetened pineapple juice
    1/2 c  Cream of coconut
      2 c  Club soda
      1 pt Vanilla ice cream

  In a pitcher mix pineapple juice and cream of coconut.

  Stir in club soda.

  Serve in glasses, topped with ice cream.

  Makes four 10-ounce servings.

  Calories..262 Protein..4 g Fat..13 g Sodium..74 mg Cholesterol..30mg

  Source: Better Homes and Gardens, Summertime Cooking

  Typed for you by:  Lois Flack, CYBEREALM BBS, Watertown, NY.

MMMMM

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

      Title: NO-BAKE FRUIT PIE
 Categories: Cyberealm, Desserts, Pies
      Yield: 6 servings

MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS [phone]---------------------
           *    *    *    *    *    *
      1 pk 8-oz Cream cheese, softened
    1/4 c  Sugar
      2 ts Shredded orange peel
      2 tb Orange juice or -
           - Orange liqueur
      1    Butter-flavored or graham-
           -cracker-crumb pie shell
      4 c  Sliced fresh peaches
      1 tb Lemon juice
      1 c  Fresh blueberries
           Sifted powdered sugar -
           - (optional)

      In mixing bowl combine cream cheese, sugar, orange peel, and
  orange juice or orange liqueur till smooth.

      Carefully spread cream cheese mixture into pie shell.  Toss
  peaches with lemon juice to prevent browning.  Arrange the peaches
  and blueberries over the cream cheese mixture.

      Chill for 1 to 24 hours.  If desired sprinkle with powdered sugar.

      Makes 6 to 8 servings.

  Calories...336 Protein...4g Fat...19g Sodium...282mg
  Cholesterol...31mg

  Source:  Better Homes and Gardens, Summertime Cooking

  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

MMMMM

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

      Title: Char-broiled Turkey
 Categories: Poultry, Cyberealm
      Yield: 10 servings

      1    15-20 pound turkey
           Salt and pepper
           Vegetable oil
           Onions cut into cubes
      2    Stalks celery cut into 2
           Inch cubes
      2    Limes quartered
      1    Lemon quartered
      1    Orange & apple quartered
      1    Quart water
  1 1/2    Sticks butter
      1    Lemon thinly sliced
           Mesquite or hickory chips
      1    Aluminum foil disposable pan
           And roll of aluminum foil

  Preheat charcoal grill to medium heat with most of coals on end
  opposite where turkey will be sitting directly over.  Wash and rinse
  turkey, removing giblets.   Dry with absorbant towels, and season
  inside of turkey with salt and pepper.  Rub outside of bird with oil.
  Stuff with onions, celery, orange, apple, 2 limes and the 1 lemon
  quartered. Completely fill cavities to keep turkey moist.  Melt
  butter in roasting pan, add water and sliced lemon (add more lemon
  juice if desired). Cover turkey tightly (crimp edges) with aluminum
  foil, and cook over grill for 4 to 6 hours, removing foil and adding
  smoker chips for last hour or so. Alternatively, stuff the bird and
  then cover with aluminum foil and bake in 350 degree oven for 6-7
  hours.

  From Loren Martin, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Three-Pepper Baked Chicken
 Categories: Poultry, Mexican, Cyberealm
      Yield: 6 servings

      6 ea Boneless, skinless chicken
           Breast halves
    3/4 c  EACH, red, green and yellow
           Bell peppers in strips
    3/4 c  Slivered red onion
      1 tb Vegetable oil
      1 c  Pace picante sauce
      1 ts Chili powder or cumin
      1 c  Shredded cheddar or montery
           Jack cheese
           Chopped cilantro (optional)

  Place chicken in single layer in lightly greased 13 x 9-inch baking
  dish. Sprinkle with salt.  In 10-inch skillet, cook and stir bell
  peppers and onion in oil until tender.  Stir in Pace Picante Sauce
  and chili powder. Spoon mixture over chicken; cover dish tightly with
  foil. Bake at 350F 30 minutes.  Remove foil; sprinkle chicken with
  cheese. Bake uncovered just until cheese is melted.  Sprinkle with
  cilantro, if desired, and serve with additional Pace Picante Sauce.

  Author recommends serving with brown rice.

  From:  Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Recipe
  Author:  Victoria L. Harris from Dixon, California

  Typed by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120

MMMMM

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

      Title: Tuscan Tuna Salad
 Categories: Fish, Salads, Cyberealm, Mexican
      Yield: 4 servings

      1    Can (13 oz) white tuna
           Packed in water, drained
      1    Can (8 oz) dark red kidney
           Beans, rinsed and drained
      1 lg Tomato, seeded and diced
    1/2 c  Ripe olives, sliced
    1/2 c  Sliced green onions & tops
    1/2 c  Pace Picante Sauce
    1/3 c  Bottled Italian dressing
    1/2 ts Dried basil, crushed
      3 c  Shredded spinach leaves

  Combine tuna, beans, tomato, olives and onions in large bowl.
  Combine Pace Picante Sauce, dressing and basil in small bowl, mixing
  well; add to tuna mixture.  Toss lightly.  Chill.  Arrange spinach on
  serving plate; top with tuna mixture.  Serve with additional Pace
  Picante Sauce.

  From:  Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Typed
  for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Orange-cashew Chicken Salad
 Categories: Poultry, Salads, Cyberealm, Mexican
      Yield: 4 servings

      1 lg Navel orange
      2 c  Diced cooked chicken or
           Turkey
      1    6-oz pkg frozen pea pods,
           Thawed, halved if desired
      1    Small red bell pepper strips
    1/3 c  Thin sliced red onion(rings)
    1/3 c  Pace Picante Sauce
    1/4 c  Orange marmalade
      1 tb Soy sauce
      2 ts Finely shredded fresh ginge
           Lettuce leaves
    1/3 c  Cashew halves or coarsely
           Chopped cashews

  Peel and separate orange into sections; cut each section in half.  In
  large bowl, combine orange, chicken, pea pods, red pepper and onion
  rings. In small bowl combine Pace Picante Sauce, marmalade, soy sauce
  and ginger; mix well.  Toss with chicken mixture.  Chill.  Line
  serving plate with lettuce; top with chicken mixture.  Sprinkle with
  cashews and serve with additional Pace Picante Sauce.  Note:  Two
  cups fresh pea pods, blanched, may be substituted for frozen pea pods.

  From:  Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Typed
  for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: San Antonio Spinach Salad
 Categories: Salads, Cyberealm, Mexican
      Yield: 4 servings

      4 c  Packed torn spinach leaves
      1    Can (15 oz) black beans,
           Rinsed and drained
      1    Red bell pepper into stirps
    1/2 c  Thin sliced red onion, rings
      1 c  Sliced mushrooms
    1/4 c  Canadian bacon, strips
    1/2 c  Pace Picante Sauce
    1/4 c  Bottled Italian dressing
    1/4 ts Ground cumin
           Hard-cooked eggs, cut into
           Wedges or sliced (optional)

  Combine vegetables, beans and bacon in large bowl.  Combine Pace
  Picante Sauce, dressing and cumin in small bowl; mix well.  Pour Pace
  Picante Sauce mixture over vegetables; toss lightly to coat with
  dressing. Chill. Toss again and garnish with eggs, if desired. Serve
  with additional Pace Picante Sauce.  Makes about 7 1/2 cups of salad.

  From:  Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Typed
  for you by Loren Martin,Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Picante Super Skillet Nachos
 Categories: Meats, Mexican, Cyberealm
      Yield: 6 servings

      1 lb Ground beef
      1    Medium onion, chopped
      2 c  Pace Picante Sauce
      1 cn (15 oz) pinto or black beans
           Rinsed and drained
      1 ts Chili powder
      1 lg Tomato, chopped
      1 lg Avocado, seeded and diced
    1/2 c  Sliced ripe olives
      1 c  Shredded cheddar cheese
      1 c  Sour cream, as desired
           Tortilla chips and/or
           Warmed flour tortillas

  In 12-inch skillet, brown meat with onion; drain.  Add Pace Picante
  Sauce, beans and chili powder; bring to a boil.  Reduce heat and
  simmer uncovered 5 minutes.  Stir in tomato, avocado and olives;
  remove from heat. Sprinkle with cheese; spoon sour cream onto center
  of meat mixture. Place a row of tortilla chips around edge of
  skillet; serve immediately with additional tortilla chips, flour
  tortillas and additional Pace Picante Sauce.

  From:  Keeping Pace, Club Members Recipe Exchange, Summer, 1994
         Recipe Author:  Michael Koelsch, Idaho Falls, Idaho (Grand
         prize, Young Cooks Recipe Contest)

  Typed for you by Loren Martin,Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: APPLE-CHICKEN SALAD-(marinaded)
 Categories: Cyberealm, Salads, Main dish
      Yield: 4 servings

MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS [phone]---------------------

MMMMM--------------------------MARINADE-------------------------------
    1/4 c  Frozen apple juice-
           -concentrate, thawed
      2 tb Salad oil
      2 tb Soy sauce
      1 tb White wine vinegar
      1 ts Dried savory, crushed

MMMMM--------------------------CHICKEN-------------------------------
      4 md Skinless, boneless chicken
           -breast halves (12 ounces)

MMMMM--------------------------DRESSING-------------------------------
    3/4 c  Mayonnaise or salad dressing
    1/4 c  Apple juice concentrate
    1/4 ts Salt
    1/4 ts Pepper

MMMMM---------------------------SALAD--------------------------------
      3 c  Torn romaine lettuce
      2 c  Torn red leaf lettuce
    1/2 c  Broken pecans or walnuts
    1/3 c  Red onion rings
      2 md Apples, cored & sliced

    *  NOTE:  This recipe needs to be prepared ahead of time! *

    For marinade: In a small bowl combine apple juice concentrate,
  salad oil, soy sauce, vinegar, and savory.

    For chicken: Place chicken breasts in a plastic bag in a shallow
  dish. Pour marinade over chicken.  Close bag.  Refrigerate about 4
  hours, turning once.  Remove meat, reserving marinade.  Pat chicken
  dry with paper towels.

    Place chicken on a rack of an unheated broiler pan.  Broil about 4
  to 6 inches from heat for 8 to 10 minutes or till tender, brushing
  occasionally with reserved marinade. (Or grill chicken on an
  uncovered grill directly over medium-hot coals for 20 to 25 minutes
  or till tender, turning once.) Remove from heat.  Cut chicken into
  strips. Cover and chill 2 to 24 hours.

    For dressing:  In a small bowl combine mayonnaise or salad dressing,
  apple juice concentrate, salt and pepper.

    In a large bowl combine the romaine, red leaf lettuce, pecans or
  walnuts, and onion.  Divide salad greens among 4 dinner plates.
  Arrange chicken and apples over greens.  Drizzle salad dressing over
  salads.

    Makes 4 main-dish salads.

  Calories......705     Protein...31 g   Carbohydrates..32.g  Fat...52 g
  Cholesterol....98.mg  Sodium...959 mg  Potassium.....782.mg

  Source: Better Homes and Gardens, Summertime Cooking

  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

MMMMM

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

      Title: Pierogi with Caramelized Onions & Red Peppers
 Categories: Vegetables, Cyberealm
      Yield: 3 servings

      1    16 ounce package frozen
           Low-fat potato and cheddar
           Pierogi
           Salt
      2 md Red peppers
      1 lg Onion (1 lb)
      2 tb Salad oil
      2 ts Sugar
      2 ts Red wine vinegar
    1/4 ts Coarsely ground black pepper
      1 ts All-purpose flour
           Parsley springs for garnish

  About 30 minutes before serving:  In saucepot, prepare pierogi as
  directed for boiling, using 1 tablespoon salt in water; drain.
  Meanwhile, thinly slice red peppers and onion.  In nonstick 12-inch
  skillet over medium high heat, in hot salad oil, cook onion 5
  minutes. Add red peppers, sugar, vinegar, black pepper and 1/2
  teaspoon salt; cook about 10 minutes longer, stirring occasionally,
  until vegetables are browned and tender. In 1-cup measuring cup, stir
  flour with 3/4 cup of water until blended; stir into vegetables in
  skillet; cook 1 minute. Divide pierogi among 3 dinner plates. Spoon
  pepper mixture over pierogi.  Garnish with parsley if you like.

  Each serving:  About 405 calories, 12 g fat, 8 mg cholesterol, 1215 mg
  sodium.

  From:  Good Housekeeping, April, 1994.

  Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Orange Chicken With Bacon
 Categories: Poultry, Cyberealm
      Yield: 8 servings

      8    Unskinned chicken breasts
      1    Finely chopped onion
    1/4 c  Fresh orange juice
    1/3 c  Calvert's cedar street
           Mustard
      3    Cl Fresh garlic, pressed
      3 tb Soy sauce
      3 tb White vinegar
           Grated rind of 1 orange
     16 sl Of bacon

  Marinate chicken in all ingredients except for the bacon overnight.
  Before cooking wrap two slices of bacon around each breast and secure
  with a toothpick.  Grill over medium hot coals for approximately 35
  minutes or until moist but firm. Chicken can also be baked in the
  oven at 375 degrees for 40 minutes.

  From Loren Martin, Big Cabin, OK and Cyberealm BBS Watertown NY
  315-786-1120

MMMMM

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

      Title: Apricot dream
 Categories: Cyberealm, Desserts
      Yield: 4 servings

  3 1/2 oz Sugar
      4 tb Milk
      9 oz Apricots
      1    Egg
      2    Eggyolks
     15 oz Whipping Cream
      4    Teabags
      8 tb Apricot Brandy

  1. Let the sugar caramelisize in a pot, take of the heat and stir in
     the milk. 2. Put pot back on heat and cook untill the caramelsugar
  is completly
     dissolved. Let cool a little. 3. Wash and half the apricots and
  remove the pits. 4. Puree with a handmixer. 5. Beat egg and eggyolks
  untill foamy, add the caramel mass slowly
     and then beat it in a hot water bath until it is creamy. 6. Put
  into a bowl with icewater and fold in the apricot puree and let
     it cool while stirring. 7. Beat the whip cream until stiff and
  fold into the puree. 8. Freeze at least 6 hours. 9. Pour 1/2 Liter
  boiling water over teabags and let it steep for 10
     minutes. Let it cool. 10.In wide glasses put 2 tablespoons of
  Apricot brandy, tea and each 1
     scoop of apricot ice.Serve cold.
     From "Freizeit Revue"
     Translated by Brigitte Sealing, Cyberealm BBS Watertown NY
     315-786-1120.

MMMMM

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

      Title: CASSIBOWLE
 Categories: Cyberealm, Beverages, Ethnic
      Yield: 10 servings

      9 oz Red Raspberries
      9 oz Black Raspberries
    1/2 c  Cassis
      2    Bottles White Wine
      2    Limes, sliced
      2    Bottles Champagne

  1. Wash berries and strip from stem, put into a punchbowl and pour the
     Cassis and 1/2 a bottle of the wine over all. 2. Let stand,
  covered, for 1 hour. 3. Shortly before serving add the lime slices
  and the cooled wine and
     the champagne. Stir and serve cold.
     Out of "Freizeit Revue" Translated by Brigitte Sealing Cyberealm
  BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Creamed Noodles with Flowers
 Categories: Cyberealm, Ethnic, Side dishes
      Yield: 4 servings

      9 oz Eggnoodles
           Water, salt
      3 oz Lettuce
      1 bn Parsley
      1    Onion
      1    Clove Garlic
      1 oz Butter
           Pepper
      1 c  White Wine
    7/8 c  Vegetablejuice
   7/16 c  Whip Cream
      3 oz Butter, icecold
      2 tb Parmesan cheese, grated
      1 oz Pumpkinseeds, chopped
           Fresh flowers as liked
           4-5 stems

  1. Cook noodles as directed,not to soft. 2. Clean lettuce,take off
  hard stems and rip into bite sized pieces.
     Clean and chop parsley. 3. Clean, peel and chop onion and garlic
  and saute in the first butter
     until glassy. Add lettuce and stir once,salt and pepper it and
     then take it out of pan. 4. Pour the wine and the cream into the
  pot and stir all good. 5. Add the ice cold butter in little flocks
  and stir good and let cook
     a little while, until it is a little reduced. 6. Mix the noodles
  with the parsley and the lettuce carefully. Put
     into serving dish and pour the sauce over all. 7. Sprinkle with
  parmesan and the pumpkinseeds.Garnish with
     flowerheads.
     From Die Aktuelle magazine Translated by Brigitte Sealing
  Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Beachside BBQ
 Categories: Poultry, Vegetables, Cyberealm
      Yield: 4 servings

      1 c  WishBone Italian dressing
           Or Robusto Italian or Lite
           Italian (divided)
      4 ea Chicken breast halves (2 lb)
      4 ea Ears fresh corn (or frozen
           Ears of corn, thawed)
      2 ea Large ripe tomatoes, halved
           Crosswise

  In shallow dish, pour 1/2 cup dressing over chicken.  In another
  dish, pour remaining dressing over corn and tomatoes.  Marinate both,
  covered, in refrigerator at least 3 hours or overnight, turning
  occasionally. Remove chicken and vegetables, reserving marinades.
  Grill or broil chicken and corn 20 minutes or until chicken is done,
  turning and basting with marinades.  Arrange tomatoes, cut-side up,
  on grill or broiler pan. Grill 10 minutes, frequently basting.

  From:  Wish-Bone advertisement, July 1994, Reader's Digest

  Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: T's Banana Cream Pie
 Categories: Pies, Desserts, Fruits, Cyberealm
      Yield: 1 pie

MMMMM------------------------PASTRY CREAM-----------------------------
      2    Tea Bags
  1 3/4 c  Milk
    1/3 c  Sugar
    1/4 c  Milk
    1/4 c  Cornstarch
      1    Egg
      4    Egg Yolks
      4 tb Unsalted Butter, cut up
    1/2 ts Vanilla

MMMMM------------------------PATE BRISEE-----------------------------
  1 1/4 c  Unbleached Flour
    1/3 c  Cake Flour
    1/2 ts Salt
    1/4 ts Baking Powder
    1/2 c  Unsalted Butter, cut up
      3 tb To 5 Ice Water

MMMMM-----------------------CREAM TOPPING----------------------------
  1 1/4 c  Heavy Cream
      1 tb Sugar
    1/2 tb Fruit-Flavored Tea, cold

MMMMM--------------------BANANA CREAM FILLING-------------------------
      5 oz Banana, pureed
     15 oz Bananas, sliced

  Pastry Cream: In a heavy medium saucepan, combine tea bags, 1 3/4 cups
  milk, and sugar. Bring to boiling, stirring to dissolve sugar. Remove
  from heat, cover and set aside.

  In a small mixing bowl, gradually stir 1/4 c milk into cornstarch to
  form a smooth paste. Add egg. Beat at medium speed until b lended.
  Add egg yolks, one at a time, beating well after each addition.

  Remove tea bags from milk mixture, squeezing out as much milk as
  possible. Gradually beat hot milk mixture into egg mixture at low
  speed. Pour into a clean saucepan. Cook, whisking constantly, over
  medium-low heat until mixture becomes extrememly thick and boils.

  Pour into a large bowl. Add 4 tb butter and vanilla. Beat at medium
  speed until smooth. Pless plastic wrap directly on surface of pastry
  cream. Cool to room temperature, about 1 hour. Refrigerate until
  thoroughly chilled, about 2 hours.

  Pate Brisee: While pastry cream is cooling, in a food provcessor
  combine flours, salt, baking powder, and 1/2 c butter. Pulse with
  quick on/off pulses until mixture resembles peas.

  With processor running, gradually add ice water until dough cleans
  sides of bowl and forms a ball. Shape dough into a disc shape. Wrap
  and refrigerate at least 30 minutes.

  On a lightly floured surface, roll pastry into a 12" circle. Fit into
  a 9: pie plate. Roll edge under and flute. Prick dough all over with
  tines of fork. Cover and refrigerate for 30 minutes.

  Preheat oven to 425°F. Line pastry with double thickness of foil.
  Fill with dried beans. Bake at 425°F for 15 minutes. Remove foil and
  beans. Continue baking pastry shell 5-10 minutes until lightly
  browned. Cool on rack.

  Cream Topping: Beat cream until it just begins to hold its
  shapeGradually add 1 tb sugar and 1/2 tb tea., beating to stiff
  peaks. Cover and refrigerate.

  Filling: Stir pureed banana into chilled pastry cream until blended.
  Fold in 1/2 c cream topping, then sliced bananas.

  To Assemble: Mound banana cream filling into cooled pie shell. Spread
  with remaining cream topping. Cover and refrigerate at least 2 hours.

  Source: Victoria Magazine, August 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Tomato Spice Tea Bread
 Categories: Breads, Vegetables, Cyberealm
      Yield: 1 loaf

      2 c  Unbleached All-Purpose Flour
      1 tb Baking Powder
      1 ts Ground Cinnamon
    1/2 ts Salt
     16 oz Ripe Tomatoes, cored peeled
           And seeded
    1/3 c  Vegetable Oil
    1/2 c  Sugar
    1/2 c  Packed Brown Sugar
      2    Eggs
    1/4 c  Almonds, sliced

  Preheat oven to 350°F. Butter and flour a 9x5x3" loaf pan. In a medium
  bowl, combine flour, baking powder, cinnamon. and salt. Mix well and
  set aside.

  In a food processor or blender, cosrsley puree tomatoes. Measure 1 c
  puree. Set aside. In a small mixing bowl combine oil, sugars, and
  eggs. Beat at high speed 3 minutes until fluffy.

  Add tomato puree and beat well. Gradually add flour mixture, beating
  until blended. Pour batter into pan. Sprinkle top with almonds. Bake
  at 350°F for 50-55 minutes until skewer inserted in middle comes out
  clean. Cool in pan set on rack 5 minutes. Remove from pan, cool on
  rack.

  Source: Victoria Magazine, August 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Zucchini Pancakes with Golden Tomato Concasse
 Categories: Vegetables, Cyberealm
      Yield: 10 pancakes

MMMMM-------------------GOLDEN TOMATO CONCASSE------------------------
      1 lb Golden Tomatoes, cored,
           Peeled, seeded and chopped
           Salt and Pepper

MMMMM---------------------ZUCCHINI PANCAKES--------------------------
  1 1/2 lb Zucchini or other Squash
      7 oz Red Onion
  1 1/2 ts Salt
      2    Cloves Garlic, crushed
      3 tb Unbleached All-Purpose Flour
      2 tb Parmesean Cheese, grated
      2 tb Fresh Mint or Basil, or
  1 1/2 ts Dried Herbs
    1/8 ts Ground Nutmeg
      1 pn Freshly Ground Pepper
      2    Eggs, beaten
           Olive or Canola oil

  Tomato Concasse: Drain chopped tomatoes in a colander, stirring
  occasionally, for 30 minutes. Season with salt and pepper.

  Zucchini Pancakes: While tomatoes are draining, grate zucchini and
  onion into a large bowl. Sprinkle with salt. Toss to mix well. Let
  stand 10 minutes. Squeeze excess water from grated vegetables.

  In same bowl combine zucchini, onion, and garlic. In small bowl
  combine flour, Parmesean cheese, mint, nutmeg, and pepper. Mix well.
  Toss with zucchini. Add eggs and mix well.

  In a heavy large skillet, heat 1/4" oil over medium-high heat until
  very hot. Form pancakes by pouring 1/4 cup of batter into skillet for
  each pancake, spreading with back of spoon to make 3: circles. Cook
  until brown on both sides, turning once. Drain on paper towels.
  Repeat with remaining batter. Spoon tomato concasse over pancakes.

  Source: Victoria Magazine,  August 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Fresh Tomato Ketchup
 Categories: Sauces, Cyberealm
      Yield: 2 1/2 pints

    1/4 c  Canola Oil
      6 lb Ripe Tomatoes, cored and
           Cut in large wedges
     12 oz Red Onion, cut in wedges
    1/2 c  Parsley Leaves, loosely
           Packed
    3/4 c  Celery, chopped
    1/4 c  Carrot, chopped
      1 ts Mustard Seed
      1    Cinnamon Stick
      1 ts Whole Allspice
      1    Whole Nutmeg
  1 1/2 c  Malt Vinegar
    3/4 c  Packed Brown Sugar
      1 tb Molasses
      1 ts Salt

  In a large heavy nonreactive pot, heat oil. Add tomatoes, onions,
  parsley, celery, and carrot. Bring to a simmer. Reduce heat. Simmer
  slowly, uncovered, for 45 minutes, stirring occasionally. Cool.

  Press through a food mill or fine sieve, seperating as much thick
  puree as possible. Discard solids and return puree to a clean pot.

  Tie mustard, cinnamon, allspice, and nutmeg in a cheesecloth bag.
  Crush spices with a meat mallet. Add to puree along with vinegar,
  brown sugar, molasses, and salt. Mix well.

  Bring to a boil. Reduce heat. Boil gently 2 to 4 hours until mixture
  thickens and is reduced to 4 or 5 cups, stirring frequently. (Cooking
  tine will depend on juiciness of tomatoes/ Gradually reduce heat and
  stir more frequently as mixture becomes thicker to prevent sticking
  and excessive splattering.)

  Remove spice bag. Ladle ketchup into 2 or 3 sterilized pint canning
  jars. Seal. Cool on rack to room temperature. Store in refrigerator
  up to 2 months.

  Source: Victoria Magazine, August 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Tomato Lavender Jam
 Categories: Jelly/jam, Cyberealm
      Yield: 3 pints

      3 lb Ripe Tomatoes, cored,
           Peeled, seeded, and chopped
      3 lb Sugar
    1/2 c  Fresh Lemon Juice
      6    Sprigs Fresh Lavender, with
           Blossoms

  In heavy large nonreactive pot, combine tomatoes, sugar, lemon juice
  and lavender. Mix well. Bring to a boil, stirring to dissolve sugar.
  Reduce heat.

  Boil gently, uncovered, until tomatoes break down and the mixture
  becomes jelly-like, about 1 to 1 1/4 hours, stirring occasionally.
  Remove from heat. Stir and skim off foam, discarding lavender.

  Ladle tomato mixture into 5 or 6 sterilized half-pint canning jars
  with a sprig of lavender in each. Seal. Cool to room temperature on
  rack. Store in the refrigerator up to 3 weeks. Serve with cream
  cheese and crackers or toasted English Muffins.

  Source: Victoria Magazine, August 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Pasta With Mushrooms
 Categories: Italian, Cyberealm
      Yield: 2 servings

      1 lg Shallot, minced
      1 tb Unsalted Butter
  1 1/2 c  Crimini Mushrooms, sliced
      2 tb Cognac or Brandy, warmed
    1/2 c  Beef Stock
    1/2 ts Dried Sage
      1 tb Unsalted Butter
      4 oz Penne Pasta, cooked and
           Drained
           Salt and Pepper

  In a medium skillet, saute shallot in 1 tb butter over medium heat
  for 1 minute. Add mushrooms and cook 1 minute.

  Pour warmed cognac into large ladle with long handle. With ladle
  resting in skillet, carefully ignite cognac with long match. Pour
  cognac into skillet. When flame subsides, add beef stock and sage.

  Bring to a boil. Boil gently until reduced by half. Whish in
  remaining 1 tb butter. Toss pasta with sauce in skillet. Heat
  through. Season to taste with salt and pepper.

  Source: Victoria Magazine, August 1994 Typed by Katherine Smith,
  Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Mixed Greens with Orange-Cumin Dressing
 Categories: Salads, Fruits, Cyberealm
      Yield: 4 servings

MMMMM-------------------ORANGE-CUMIN DRESSING------------------------
      3 tb Fresh Orange Juice
    1/2 tb Fresh Lemon Juice
    1/4 ts Ground Cumin
    1/4 ts Superfine Sugar
      1 pn Salt
    1/3 c  Olive Oil

MMMMM---------------------------SALAD--------------------------------
      4 c  Mixed Greens
      9 oz Oranges, peeled and cut into
      6 sl Each
      6 oz Avocado, peeled and cut into
     16    Slices
      1 sm Red Onion, thinly sliced and
           Seperated into rings

  In a small bowl, combine orange juice, lemon juice, cumin, sugar and
  salt. Gradually whisk in olive oil until blended. Set aside. Line 4
  salad plates with greens. Fan 3 orange lsices and 4 avocado slices on
  each plate of greens. Garnish with onion rings. Whisk dressing and
  drizzle over salads.

  Source: Victoria Magazine, August 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Carrott Quiche
 Categories: Cyberealm, Vegetables, Ethnic
      Yield: 8 servings

           For the dough:
      9 oz Flour
      1    Egg
      5 oz Butter
      1 pn Salt
     18 oz Dry beans for baking only
           For The Filling:
     22 oz Carotts,young, fresh
    1/2 c  Meatbroth, instant
    1/2 bn Parsley,chopped
      9 oz Whip cream
      8 oz Grated Cheese(Edamer)
           Salt, pepper
      1 ts Coriander, ground
      4    Thin slices Canadian Bacon

  1 .Take the flour, egg, butter, salt and 1-2 tablespoons water and
  knead a dough out of it. Let cool in the fridge for 60 minutes.

  2.Peel, wash and cut 6 of them lenghtwise in half, the rest cut into
  thin slices. Cook in the broth for 6-8 minutes, drain in a colander
  and let cool.

  3. Roll out the dough, round to fit the quiche pan.Press the rim down
  good. Prick the bottome with a fork many times, cover with a piece of
  waxpaper and fill in the beans. Bake in preheated oven at 220 deg.
  for 10 minutes, take the beans and waxpaper out and put the carrot
  slices in the bottom of pan. Put the halved carrotts on top like a
  star.

  4. Sprinkle 1 tablespoon parsley all over.

  5. Mix eggs, pepper, salt, coriander, cheese and cream together and
  add.

  6. Cut the bacon and form into rolls, put between carrot star.

  7. Bake in preheated oven at 200 degrees C 20 - 25 minutes.

  8. Sprinkle the leftover parsley all over and serve warm.

     Out of Freizeit Revue magazine Translated by Brigitte Sealing
  Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Noodles with Limabeans
 Categories: Cyberealm, Side dishes, Ethnic
      Yield: 4 servings

      9 oz Eggnoodles,small kind
           Water, salt
    1/3 oz Mushrooms, dried
      5 lb Limabeans, fresh or
     11 oz Frozen Limabeans
  3 1/2 oz Celeryroots
      3    Medium Carotts
      6 oz Canadian Bacon
      2 oz Butter
  1 1/2 oz Oliveoil
      6 oz Vegetablebroth
      1 bn Savory, fresh
  3 1/2 oz Heavy Cream
      2    Eggyolks
           Salt,pepper to taste
    1/2 ts Nutmeg, grated

  1. Soak the mushrooms in 50 ml cold water

  2. Clean the beans, carotts and celeryroot.Cut the carotts in slices
  and the celeryroot into thin strips.Cut the bacon into thin strips
  too.

  3. Heat butter and oliveoil in pot and add the celery, tomatoes andd
  bacon.

  4. Add the drained mushrooms and the vegetablebroth, cover and simmer
  for 7 minutes.

  5. Add the beans and the savory and simmer another 3 minutes.

  6. Take the vegetables and bacon out and keep warm.

  7. Mix the cream into fond and let simmer 10 minutes uncovered.

  8. Fold in the eggyolks and season to taste.

  9. Mix the cooked, drained noodles and the vegeatbles all together,
  discard the savory.

    From Aktuelle magazine

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

MMMMM

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

      Title: Noodle-Nut Salad
 Categories: Cyberealm, Salads, Ethnic
      Yield: 6 servings

      9 oz Noodles,geen or tricolour
    1/2 tb Butter
     11 oz Zuccini
      1 oz Butter
  3 1/2 oz Peanuts,unsalted
      9 oz Tofu
      1 oz Butter
  3 1/2 oz Coctail Tomatoes
           Sauce:
  3 1/2 oz Yogurth
      2 tb Lemonjuice
           Salt,pepper,sugar to taste
      1 tb Herbs, chopped

  1. Boil the noodles with the first butter in salted water till
  done,drain. 2. Cut zuccini into thin slices and fry in the melted
  second butter until it is light yellow. Mix with the noodles.

  3. Roast the peanuts in the rest of the fat and mix with noodles.

  4. Put tofu into cold water, let stand 5 minutes, than cut into small
  cubes, melt butter and fry the tofu in it. Mix with the noodles.

  5. Wash tomatoes and cut in half, add to noodles, mix carefully.

  6. Mix the sauce ingridients together and pour over noodlemix.

  7. Serve lukewarm or cooled.

  8. You can substitute the tofu with 200 g Coctail Wieners.

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

MMMMM

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

      Title: APPLE-CHICKEN SALAD-(marinaded)
 Categories: Cyberealm, Salads, Main dish
      Yield: 4 servings

MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS [phone]---------------------

MMMMM--------------------------MARINADE-------------------------------
    1/4 c  Frozen apple juice-
           -concentrate, thawed
      2 tb Salad oil
      2 tb Soy sauce
      1 tb White wine vinegar
      1 ts Dried savory, crushed

MMMMM--------------------------CHICKEN-------------------------------
      4 md Skinless, boneless chicken
           -breast halves (12 ounces)

MMMMM--------------------------DRESSING-------------------------------
    3/4 c  Mayonnaise or salad dressing
    1/4 c  Apple juice concentrate
    1/4 ts Salt
    1/4 ts Pepper

MMMMM---------------------------SALAD--------------------------------
      3 c  Torn romaine lettuce
      2 c  Torn red leaf lettuce
    1/2 c  Broken pecans or walnuts
    1/3 c  Red onion rings
      2 md Apples, cored & sliced

    *  NOTE:  This recipe needs to be prepared ahead of time! *

    For marinade: In a small bowl combine apple juice concentrate,
  salad oil, soy sauce, vinegar, and savory.

    For chicken: Place chicken breasts in a plastic bag in a shallow
  dish. Pour marinade over chicken.  Close bag.  Refrigerate about 4
  hours, turning once.  Remove meat, reserving marinade.  Pat chicken
  dry with paper towels.

    Place chicken on a rack of an unheated broiler pan.  Broil about 4
  to 6 inches from heat for 8 to 10 minutes or till tender, brushing
  occasionally with reserved marinade. (Or grill chicken on an
  uncovered grill directly over medium-hot coals for 20 to 25 minutes
  or till tender, turning once.) Remove from heat.  Cut chicken into
  strips. Cover and chill 2 to 24 hours.

    For dressing:  In a small bowl combine mayonnaise or salad dressing,
  apple juice concentrate, salt and pepper.

    In a large bowl combine the romaine, red leaf lettuce, pecans or
  walnuts, and onion.  Divide salad greens among 4 dinner plates.
  Arrange chicken and apples over greens.  Drizzle salad dressing over
  salads.

    Makes 4 main-dish salads.

  Calories......705     Protein...31 g   Carbohydrates..32.g  Fat...52 g
  Cholesterol....98.mg  Sodium...959 mg  Potassium.....782.mg

  Source: Better Homes and Gardens, Summertime Cooking

  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

MMMMM

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

      Title: APPLE COLESLAW
 Categories: Cyberealm, Salads
      Yield: 10 servings

MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS [phone]---------------------
      1 sm Head of cabbage, shredded or
           Thinly sliced
      1 lg Apple cubed
      2 tb Sugar
      1 ts Grated orange peel
    1/8 ts Cinnamon
    1/8 ts Cloves (if desired)
    1/2 ts Salt
    1/2 c  Mayonnaise or Sour Cream
      1 ts Lemon juice

  In a large bowl, combine all ingredients; toss lightly.

  Source: The Pillsbury Cookbook

  Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY.

MMMMM

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

      Title: Egg and Watercress Finger Sandwiches
 Categories: Sandwiches, Cyberealm
      Yield: 24 sandwiches

      6    Eggs, hard-boiled & chopped
    1/4 c  Mayonnaise
      1 tb Honey Dijon Mustard
    1/4 ts Celery Seed
           Salt and Pepper
      6 tb Unsalted Butter, softened
     16 oz Loaf Whole Wheat Bread,
           Sliced lengthwise with
           Crusts removed (6 slices)
           Fresh Watercress Sprigs

  In a small bowl, combine chopped eggs, mayonnaise, mustard, celery
  seed, and salt and pepper to taste. Mix well and set aside. Lightly
  butter bread. Spread half the bread slices with egg mixture, then top
  with watercress. Top with remaining bread slices, buttered side down.
  Press gently to seal. Wrap and refrigerate at least 1 hour. Cut
  sandwiches crosswise into 1" fingers.

  Source: Victoria Magazine, June 1994 Typed by Katherine Smith,
  Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Nanny's Honey Tea Sandwiches
 Categories: Breads, Sandwiches, Cyberealm
      Yield: 6 sandwiches

MMMMM------------------------HONEY BREAD-----------------------------
    3/4 c  Strong Tea, hot
    3/4 c  Packed Brown Sugar
    1/3 c  Honey
      2 c  Unbleached All-Purpose Flour
  1 1/2 ts Baking Soda

MMMMM-----------------------BANANA FILLING----------------------------
      6 oz Banana, ripe
      1 ts Lemon Juice
           Chocolate Sprinkles

  Honey Bread: Butter and flour a 8 1/2x4 1/2x2 1/2" loaf pan. Preheat
  oven to 350°F. Divide tea between 2 small bowls. Stir brown sugar
  into one until dissolved. Stir honey into the other until blended.
  Set both aside. In a medium bowl, combine flour and baking soda. Mix
  well. Stir in sugar mixture until blended. Quickly stir in honey
  mixture. Pour into pan. Bake at 350°F for 40-45 minutes until skewer
  inserted in center comes out clean. Cool in pan set on rack 10
  minutes. Remove from pan. Cool on rack.

  Filling: In a medium bowl, mash banana with lemon juice.

  To Assemble: Trim off ends of bread. Cut remaining loaf into slices
  1/2" thick. Cut each slice into a floral shap with a 1 3/4" to 2"
  cookie cutter. With a sharp paring knife or very small round cookie
  cutter, cut a 1/2" round hole in the center of half the flowers,
  forming "doughnut" shapes. Spread solid bread flowers with filling.
  Top with "doughnut" slices. Fill hole with chocolate sprinkles. Serve
  at once.

  Source: Victoria Magazine, June 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Miniature Swiss Jelly Rolls
 Categories: Cakes, Cyberealm
      Yield: 16 slices

      1 c  Unbleached All-Purpose Flour
    1/2 ts Baking Powder
      4    Eggs
    1/2 c  Superfine Sugar
      1 tb Water
           Confectioners' Sugar
    2/3 c  Blackberry Jam
           Fresh Blackberries
           Pesticide-Free Rose Petals

  Preheat oven to 425°F. Line bottom of a 15x10x1" jelly-roll pan with
  parchment paper. Butter parchment. Sift flour and baking powder into a
  small bowl. Set aside.

  In a large mixing bowl, beat eggs and sugar at high speed until thick
  and creamy, about 5 minutes. Gradually sprinkle flour mixture over
  egg mixture, then fold in gently. Be sure there are no dry pockets of
  flour. Fold in water.

  Pour batter into pan. Spread evenly, smoothing top. Bake at 425°F for
  10 minutes until center springs back when lightly touched. While cake
  is baking, sprinkle a 20" long sheet of parchment paper with sifted
  confectioners' sugar.

  Remove cake from oven and immediately run knife around edge of cake to
  loosen, then invert hot cake on sugared paper. Peel off baking
  parchment from bottom of cake. Trim off crusty edges with a sharp
  knife. Cut both cake and parchment in half crosswise. Gently roll up
  each hot cake in parchment starting from narrow end. Wrap in clean,
  warm, damp cloth. Cool on rack.

  Before serving, gently unroll cakes. Spread each cake with half the
  jam, leaving a 1" border on all sides. Roll up starting at narrow
  end. Cover and refrigerate at least 1 hour. Cut each cake in 8-10
  slices. Garnish with berries and rose petals.

  Source: Victoria Magazine, June 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Melting Moments
 Categories: Cookies, Cyberealm
      Yield: 32 cookies

MMMMM--------------------------COOKIES-------------------------------
      1 c  Unsalted Butter, softened
    1/2 c  Confectioners' Sugar
  1 1/2 c  Unbleached All-Purpose Flour
    1/2 c  Cornstarch

MMMMM---------------------------ICING--------------------------------
    1/2 c  Unsalted Butter, softened
      1 c  Confectioners' Sugar, sifted
      1 ts Lemon Juice
      2    Fresh Raspberries, or
    1/4 ts Raspberry Puree
           Crystallized Violets, Roses,
           Or Pansies

  Cookies: In a large mixing bowl, cream 1 cup butter at medium speed.
  Gradually add 1/2 cup confectioner's sugar, beating until light and
  fluffy. Fold in flour and cornstarch. Form dough into 8x4"
  rectangular shape on plastic wrap. Cover and refrigerate 30 minutes.

  Preheat oven to 350°F. Cut dough in 32 1" squares. Roll each piece of
  dough into a ball. Arrange 2" apart on ungreased baking sheets.
  Flatten cookies slightly with bottom of a sugared glass. Bake at
  350°F for 13-15 minutes until puffed and slightly browned around the
  edges. Remove from pans. Cool on racks.

  Icing: In a small bowl, cream 1/2 cup butter at medium speed.
  Gradually add 1 cup confectioners' sugar, beating until fluffy. Beat
  in lemon juice and raspberries.

  Spread icing on cooled cookies. Top with crystallized flowers.

  Source: Victoria Magazine, June 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Butterfly Fairy Cakes
 Categories: Cakes, Cyberealm
      Yield: 32 cakes

MMMMM---------------------------CAKES--------------------------------
  1 1/2 c  Unbleached All-Purpose Flour
      2 ts Baking Powder
      2    Eggs
    1/2 c  Unsalted Butter, softened
    3/4 c  Superfine Sugar
      2 tb Milk

MMMMM--------------------------FILLING-------------------------------
    1/2 c  Unsalted Butter
  1 1/2 c  Confectioners' Sugar
      1 ts Vanilla Extract
           Colored Sugar Crystals

  Cakes: Butter 32 mini muffin cups (1 3/4" in diameter) or line with
  tiny paper bake cups. Preheat oven to 375°F. Sift together flour and
  baking powder. Set aside. In a small bowl, whisk eggs well. Set aside.

  In a small mixing bowl, cream 1/2 cup butter at medium speed.
  Gradually add sugar, beating until light and fluffy. Add beaten eggs,
  a little at a time, beatiing well after each addition.

  Fold in flour mixture. Stir in milk until stiff dropping consistency.
  Spoon into muffin cups, filling 3/4 full. Bake in upper third of oven
  at 375°F for 15 minutes until pick inserted in center comes out
  clean. Cool in pan set on rack. Remove from pan.

  Filling: In a food processor, process 1/2 cup butter until creamy.
  With processor running, gradually add confectioners' sugar and
  vanilla, processing until blended.

  Assembly: Cut a 1/4" thick slice from the top of each cupcake. Spoon a
  dollop of filling on bottom of each cake. Cut each cake-top slice in
  half. Dip cut sides of cake tops in colored sugar crystals. Replace
  top cake pieces sugared side up at an angle in cream filling, forming
  the butterfly's wings.

  Source: Victoria Magazine, June 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: All-Purpose Salad Dressing
 Categories: Dressings, Salads, Cyberealm
      Yield: 3 /4 cup

      2 tb Wine
      2 tb Vinegar
      1 tb Dijon Mustard
    1/2 c  Olive Oil
    1/4 ts Dried Oregano
    1/4 ts Dried Parsley
      1    Clove Garlic, minced

  In a small bowl whisk together wine, vinegar, and mustard until
  blended. Slowly pour in olive oil, whisking constantly. Whisk in
  oregano, parsley, and garlic. Use for a dressing on mixed greens.

  Source: Victoria Magazine, June 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Pasta with Italian Sausage
 Categories: Italian, Main dish, Cyberealm
      Yield: 4 servings

      1 lb Italian Sausage, casings
           Removed
      1 c  Onion, chopped
      1 c  Green Pepper, chopped
      2    Cloves Garlic, minced
    1/4 c  Fresh Basil, chopped, or
      1 tb Dried Basil
    1/4 ts Fennel Seed, crushed
      1 tb Olive Oil
      1 c  Tomato-Based Pasta Sauce
    1/2 c  Red Zinfandel
     12 oz Pasta (your favourite)
    1/4 c  Italian Parsley, chopped
      1 tb Olive Oil
    1/2 c  Parmesean Cheese, grated

  Crumble sausage into a large skillet. Cook over medium heat, stirring
  often, until meat is well browned. Drain and set aside. In same
  skillet, cook onion, pepper, garlic, basil and fennel in 1 tb olive
  oil over medium heat, stirring often to scrape up browned bits from
  the bottom of pan. Cook until onion is translucent, about 5 minutes.

  Add sausage, pasta sauce, and wine. Bring to a boil. Reduce heat and
  simmer 5 minutes. While sauce is cooking, in a large pot of boiling
  water cook pasta until al dente. Drain well.

  On a large warm serving platter, combine parsley and 1 tb olive oil.
  Add pasta and toss to mix. Pour sauce over pasta. Sprinkle with
  Parmesean cheese.

  Source: Victoria Magazine, June 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Chicken Marinade #2
 Categories: Sauces, Poultry, Cyberealm
      Yield: 4 servings

  1 1/2 c  Dry Red Wine (Zinfandel)
    3/4 c  Olive Oil
      3 tb Soy or Tamari Sauce
      1 tb Worcestershire Sauce
      1 tb Dijon Mustard
           Pepper
      3 lb Frying Chicken, cut up

  In a large screw-top jar, combine wine, oil, soy sauce, Worcestershire
  sauce, mustard and pepper to taste. Cover and shake until blended.
  Arrange chicken in a large plastic bag set in a shallow pan. Pour
  marinade over chicken, forcing as much marinade up and around chicken
  as possible. Tie bag tightly closed.

  Refrigerate chicken 4 to 6 hours, turning bag over once. Grill or
  broil chicken, turning often, until juices run clear.

  Source: Victoria Magazine, June 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Spaghetti Primavera
 Categories: Italian, Vegetables, Cyberealm
      Yield: 6 servings

MMMMM----------------------SAUTEED TOMATOES---------------------------
      4 ts Garlic, finely chopped
      3 tb Olive Oil
      3 c  Ripe Tomatoes, cubed
      6    Fresh Basil Leaves, chopped
           Or
      1 ts Dried Basil
           Salt and Pepper

MMMMM---------------------SAUTEED MUSHROOMS--------------------------
      2 c  Mushrooms, thinly sliced
      1 tb Vegetable Oil
    1/4 c  Parsley, finely chopped
    1/2 ts Dried Red Pepper Flakes

MMMMM---------------------SAUTEED VEGETABLES--------------------------
  1 1/2 c  Zucchini, quartered and
           Cut up
  1 1/2 c  Asparagus, in 1" pieces
  1 1/2 c  Green Beans, in 1" pieces
      1 c  Broccoli Florets, in small
           Bite-size pieces
    1/2 c  Peas
     16    Pea Pods
      2 ts Garlic, finely chopped
      3 tb Olive Oil

MMMMM---------------------------PASTA--------------------------------
      1 lb Spaghetti

MMMMM------------------------CREAM SAUCE-----------------------------
      2 tb Unsalted Butter
    1/4 c  Chicken Broth
    1/2 c  Dry White Wine
    1/4 c  Heavy Cream
    1/3 c  Pine Nuts, toasted
    2/3 c  Parmesean Cheese, grated

  Sauteed Tomatoes: In a medium skillet, saute 2 ts garlic in 3 tb
  olive oil. Add tomatoes, basil, and salt and pepper to taste. Cook
  over medium heat, stirring occasionally, 5 minutes.

  Sauteed Mushrooms: In another medium skillet, saute mushrooms in 1 tb
  oil for 2 minutes. Stir in parsley and red pepper flakes. Mix well
  and set aside.

  Sauteed Vegetables: In a large pot of boiling water, blanch zucchini,
  asparagus, green brans, broccoli, peas and pea pods in seperate
  batches until crisp-tender. Plunge vegetables into ice water. Drain.
  In same large pot, saute 2 ts garlic in 3 tb olive oil. Add blanched
  vegetables. Cook, tossing often, over low heat until heated through.

  Pasta: While vegetables are cooking, boil spaghetti in another large
  pot of boiling water until al dente. Drain and return spaghetti to
  pot.

  Cream Sauce: In a medium saucepan, melt butter over medium-low heat.
  Whisk in chicken broth, wine, and cream until blended. Heat through.

  Assembly: Strain tomatoes, reserving juice and pulp seperately. Set
  aside. Pour hot cream sauce over spaghetti in pot, tossing to coat.
  Add half the sauteed vegetables and tomato juice. Toss over
  medium-low heat. Add rmeaining sauteed vegetables, sauteed mushrooms,
  and pine nuts. Toss until warmed through. Gradually sprinkle with
  Parmesean cheese, tossing to mix. Serve spaghetti in heated bowls.
  Spoon tomatoes over each serving.

  Source: Victoria Magazine, June 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Baby Leeks with Tomato Confit
 Categories: Side dishes, Vegetables, Fish, Cyberealm
      Yield: 4 servings

MMMMM-------------------------LEEK MOLDS------------------------------
     72    Baby Leeks

MMMMM-----------------------TOMATO GELATIN----------------------------
      1 pk Unflavoured Gelatin
    3/4 c  Cold Water
     16    Cherry Tomatoes, halved

MMMMM-----------------------TOMATO CONFIT----------------------------
      1 c  Chopped Onion
      2 tb Olive Oil
     32    Cherry Tomatoes, quartered
      2 tb Fresh Basil, chopped or
      1 ts Dried Basil
      2 tb Fresh Thyme, chopped or
      1 ts Dried Thyme
      1 ts White Wine Vinegar
           Salt and Pepper

MMMMM--------------------HERBED CREAM FILLING-------------------------
    1/4 c  Sour Cream
      1 tb Fresh Chives, chopped
           Salt and Pepper
     20    Prawns, cooked, shelled and
           Deveined
           Deep-Fried thin strips of
           Carrot, Zucchini, leek,
           & Eggplant for garnish

  Leek Molds: Lightly oil 4 individual 1 cup souffle dishes, about 4" in
  diameter and 2" deep. Linewith clear plastic wrap, smoothing out
  wrinkles as much as possible and leaving ends extended over tops of
  dishes.

  Trim off leek tops so leeks are about 5" long. Blanch leeks in large
  pot of boiling water 2 to 3 minutes until leeks are tender but still
  retain their shape. Plunge into ice water.

  Cut bottom portions of leeks in lengths the same height as the souffle
  dishes, about 2". Stand leek pieces on end around inside edge of each
  souffle forming a leek "shell," with white portions of leeks toward
  bottom of dish. Set aside.

  Tomato Gelatin: Sprinkle gelatin over cold water in small saucepan to
  soften. Puree 16 cherry tomatoes in food processor. Sieve to remove
  seeds and skins. Add tomato puree to gelatin mixture. Stir over
  medium heat until gelatin dissolves and mixture almost boils.

  Reserve half the gelatin mixture at room temperature. Divide remaining
  gelatin mixture among the 4 souffle dishes. Cover and refrigerate
  until set, about 1 hour.

  Tomato Confit: While molds are setting, in large skillet, saute
  chopped onion in hot olive oil over medium high heat until soft.

  Add quartered cherry tomatoes. Cook, stirring constantly, until
  tomatoes are very soft and form a saucelike consistency. Remove from
  heat. Stir in basil, thyme, white vinegar, salt, and pepper to taste.

  Pour into bowl, and refrigerate to cool.

  Herbed Cream Filling: In small bowl, combine sour cream, chives, salt
  and pepper to taste.

  Assembly: Reserve half the tomato confit. Spoon remaining confit over
  set gelatin in souffle dishes.

  Top with a spoonful of cream filling in center, then cover with
  remaining tomato confit.

  Carefully spoon a layer of the remaining gelatin mixture atop each
  souffle.

  Cover and refrigerate 2 to 3 hours until set.

  To Serve: Gently loosen plastic wrap from sides of souffle with a
  knife. Lift gelatin molds out of souffles using extended ends of
  plastic wrap as "handles." Peel plastic wrap from sides.

  Lift molds off plastic wrap with a spatula and center each mold on a
  serving plate.

  Garnish each with 5 prawns and deep-fried vegetables, if desired.

  Source: Victoria Magazine, March 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Lamb Loin in Puff Pastry
 Categories: Main dish, Meats, Cyberealm
      Yield: 4 servings

MMMMM-----------------------RED WINE SAUCE----------------------------
      6    Shallots, chopped
      6    Fresh Mushrooms, chopped
      2 oz Ground Lamb
      2 tb Unsalted Butter
  1 1/2 c  Dry Red Wine
      1 c  Chicken Stock
      1 c  Veal Stock or Chicken Broth
      3    Juniper Berries
      1    Bay Leaf
      3    Thyme Sprigs
      2    Cloves Garlic
      1 tb White Wine Vinegar
      1 ts Lemon Juice
           Salt and Pepper

MMMMM------------------------NUT STUFFING-----------------------------
     24    Pistachio Nuts
    1/2 c  Canned Chestnut Puree
      8 oz Ground Lamb
    1/3 c  Brandy

MMMMM------------------LAMB LOIN IN PUFF PASTRY-----------------------
 17 1/4 oz Package Puff Pastry Sheets
     24 oz Boneless Lamb Loin Chops
           Hot Cooked Vegetables

  Red Wine Sauce: In large saucepan, brown shallots, mushrooms, and
  ground lamb in butter. Stir in red wine, chicken stock, and veal
  stock. Boil until reduced by half. Add juniper berries, bay leaf,
  thyme, garlic, and vinegar. Boil 10 minutes. Strain sauce, discarding
  solids. Return sauce to saucepan. Stir in lemon juice and salt and
  pepper to taste. Cover, keep warm.

  Nut Stuffing: While sauce is reducing, in food processor, pulse
  pistachio nuts with on/off turns until chopped. Add chestnut puree,
  ground lamb, and brandy. Process briefly until blended.

  Lamb Loin in Puff Pastry: Let puff pastry stand at room temperature
  according to package directions. Mound 1/4 of stuffing on each lamb
  loin. Using hands, mold stuffing around lamb until loin is completely
  enclosed with stuffing mixture. Preheat oven to 400°. Gently unfold 1
  sheet of pastry on lightly floured surface. Press pastry together at
  the two fold seams to seal. Cut pastry in half. Repeat with remaining
  sheet of pastry. Roll each pastry to 10x8" rectangle. Arrange a
  wrapped lamb loin crosswise in center of each sheet of pastry.

  Overlap long sides of pastry over meat and fold over together to seal.

   Typed for you by Katherine Smith, Cyberealm BBS Watertown NY
  315-786-1129

MMMMM

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

      Title: Lamb Rib Chops Wih Quince Jelly Glaze
 Categories: Main dish, Meats, Cyberealm
      Yield: 4 servings

MMMMM---------------------QUINCE JELLY GLAZE--------------------------
      1 ts Minced Garlic
      1 tb Unsalted Butter
    1/2 c  Quince Jelly
      1 tb Freshly Chopped Rosemary, or
      1 ts Dried Rosemary
    1/4 ts Freshly Cracked Black Pepper
           Salt to Taste

MMMMM---------------------BROILED LAMB CHOPS--------------------------
      8    Lamb Rib Chops, 1" thick

  Quince Jelly Glaze: In small saucepan, saute garlic in butter over
  medium heat. Add jelly, rosemary, pepper and aslt. Mix well. Cook,
  stirring constantly, until jelly has just melted. Remove from heat
  and set aside.

  Broiled Lamb Chops: Preheat electric broiler. It is not necessary to
  preheat a gas broiler. Arrang chops on rack in broiler pan. Generously
  brush top side of each chop wtih half the glaze. Broil chops 3-4"
  from the heat for 6 minutes until browned. Turn chops over. Brush
  with remaining glaze. Broil for 4-5 minutes until done to your liking.

  Source: Victoria Magazine, March 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Cinnamon-Swirl Raisin Bread
 Categories: Breads, Cyberealm
      Yield: 2 loaves

MMMMM---------------------------DOUGH--------------------------------
    1/4 c  Warm Water (110°F)
      1 pn Sugar
      1 pk Active Dry Yeast
      3 tb Sugar
      3 tb Unsalted Butter, cut up
  1 1/2 ts Salt
      2 c  Warm Milk (110°F)
      3 c  Unbleached All-Purpose Flour
    1/2 c  Dark Raisins
    1/2 c  Golden Raisins
      4 c  Unbleached All-Purpose Flour

MMMMM--------------------------FILLING-------------------------------
    1/2 c  Sugar
      1 tb Ground Cinnamon

  Dough: Butter 2 9x5x3" loaf pans. Butter a 4 quart bowl. In a small
  bowl, combine warm water and pinch sugar. Sprinkle yeast over water
  mixture. Let stand until yeast dissolves and bubbles. While yeast is
  dissolving, in a large miging bowl combine 3 tb sugar, butter and
  salt. Pour in warm milk. Stir until butter almost melts.

  Stir in 3 cups flour and dissolved yeast. Beat on high speed for 3
  minutes. Stir raisins into batter. Stir in ehough of remaining flour
  with a wooden spoon until dough forms a ball. Turn dough out onto a
  well-floured surface. Knead until smooth and elastic, about 8-10
  minutes, adding enough of remaining flour to keep dough from
  sticking. Place dough in buttered bowl, turning once to butter
  surface. Cover and let rise in a warm place until double, about 1 1/4
  to 1 1/2 hours. Punch dough down. Turn out on a floured board. Divide
  dough in half. Cover and let rest 10 minutes.

  Filling: While dough rests, in a small bowl combine 1/2 cup sugar and
  cinnamon. Mix well and set aside.

  Assembly: Roll half dough to a 12x8" rectangle. Sprinkle with hlaf of
  cinnamon filling. Press filling into dough as much as possible. Roll
  up tightly, jelly-roll fashion, starting at the short side. Pinch
  dough together at seam. Pinch ends to seal and fold under loaf.
  Arrange seam-side down in loaf pan. Repeat with remaining dough.

  Cover and let rise in a warm place until double, about 45 minutes to
  an hour. Preheat oven to 375°F. Bake at 375°F for 40-45 minutes,
  tenting loosely with foil during the last 15 minutes of baking time,
  if necessary to prevent overbrowning. Remove loaves from oven. Remove
  from pans. Coll loaves on racks.

  Source: Victoria Magazine, January 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Zraziki Po Krakowsku -- Polish Beef Roll-Ups
 Categories: Cyberealm, Meats, Main dish, Ethnic
      Yield: 6 servings

      2 lb Round steak
      1 c  Bread crumbs
      1    Onion, grated
      1    Egg, beaten
      8 tb Butter, melted
      1 tb Chopped parsley
      2 c  Water
           Salt and pepper

  Cut steak into thin pieces, about 4 1/2 by 2 inches. Score, sprinkle
  with salt and pepper. Combine bread crumbs, egg, onion and 4 T of the
  melted butter, salt and pepper. Spread the dressing on each piece of
  meat, roll up and fasten with a skewer or a toothpick. Roll in flour
  and brown in remaining butter. Add 2 cups of water (meat stock if you
  have it) and simmer 1 1/2 hours. Remove toothpicks. Pour gravy over
  meat. Garnish with chopped parsley and serve with mashed potatoes.
  Source: Favorite Polish Recipes for Americans
  Typed for you in MM format by Linda Fields, Cyberealm BBS and home of
  Kook-Net, Watertown, NY 315-786-1120

MMMMM

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

      Title: Pieczen Siekana - Klops -- Polish Meat Loaf
 Categories: Cyberealm, Meats, Main dish, Ethnic
      Yield: 8 servings

      3 lb Ground beef
      1 lb Ground pork
    1/4 lb Kidney fat, chopped fine
      1 c  Bread crumbs, day old
      1    Onion, chopped fine
      2    Egg yolks
    1/4 lb Salt pork, chopped
      3 tb Butter
      1 tb Flour
    1/2 ts Savory
    1/2 c  Cream
           Salt and pepper

  Fry onion in butter until transparent, not yellow. Combine the meat,
  kidney fat, salt pork, bread crumbs, onion, egg yolks, and seasonings
  and mix very thoroughly with your hand. Shape into a loaf, rub with
  butter and bake at 350F for one hour. Baste often. In the last 15
  minutes, sprinkle flour on meat and add cream.

  Source: Favorite Polish Recipes for Americans
  Typed for you in MM format by Linda Fields, Cyberealm BBS and home of
  Kook-Net, Watertown, NY 315-786-1120

MMMMM

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

      Title: Morels with Calvados
 Categories: Appetizers, Cyberealm
      Yield: 4 servings

      1 tb Unsalted Butter
      1 lb Morel Mushrooms, sliced
           Lengthwise
           Lemon Juice
           Salt and Pepper
    1/4 c  Calvados
    1/2 c  Heavy Cream
      1 ts Fresh Tarragon, chopped or
    1/2 ts Dried Tarragon
           Hot Cooked Pasta

  Melt butter in a medium skillet over medium heat. Saute morels in
  butter, sprinkling with lemon juice, salt and pepper to taste. Cook,
  stirring often, until morels give up all their liquid, about 6
  minutes. Stir in Clavados, then cream. Boil gently to reduce sauce
  and thicken slightly. Stir in tarragon. Serve as an appetizer over
  hot cooked pasta.

  Source: Victoria Magazine, April 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120

MMMMM

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

      Title: Belgian Endive Salad
 Categories: Salads, Cyberealm
      Yield: 4 servings

MMMMM--------------------------MARINADE-------------------------------
    1/3 c  White Wine Vinegar
    2/3 c  Olive Oil
    1/2 ts Salt
    1/2 ts Sugar

MMMMM--------------------BELGIAN ENDIVE SALAD-------------------------
      4    3 ounce Belgian Endives
           Assorted Wild or Pickled
           Mushrooms
           Assorted fresh herbs and
           Pesticide-free edible
           Flowers
           Pickled Ginger, sliced
      1    Plum Tomato

  Marinade: In a screw-top jar combine wine vinegar, olive oil, salt and
  sugar. Cover and shake well. Set aside.

  Belgian Endive Salad: Cut Belgian endive into fan shapes. Using a
  large knife, cut each endive lengthwise from endive tips to base,
  cutting to but not through the base. Turn endive a quarter turn and
  cut lengthwise again. This now forms 4 large "petals." Cut each
  quarter lengthwise again to form 8 "petals" that are still held
  intact by the base.

  Run cold water into center of each endive. Drain. Arrange in a shallow
  dish. Shake marinade and pour over endive. Marinate 10 minutes,
  spooning marinade over endive twice. Remove endive from marinade with
  a slotted spoon. Drain on paper towels, patting gently to remove
  excess marinade.

  On each of 4 serving plates, spread out an endive "fan." Scatter
  mushrooms over endive. Decorate endive "petals" with fresh herbs and
  flowers to resemble a flower arrangement. Arrange ginger on each
  endive near base. Halve tomato crosswise, using a zigzag cut. Remove
  pulp and seeds. Cut each tomato half in half again, lenghtwise. Fit a
  tomato quarter over base of each endive to form a "vase."

  Source: Victoria Magazine, April 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY and Home of Kook-Net 315-786-1120

MMMMM

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

      Title: Pennsylvania Pasta with Fresh Mushrooms
 Categories: Cyberealm, Ethnic
      Yield: 4 servings

    1/2 c  Onion, chopped
      3 tb Unsalted Butter
    1/2 c  Water
    1/4 c  Dry Red Wine
      1 tb Soy Sauce
      1 ts Salt
      1 ts Sugar
      1 ts Garlic, minced
      1 ts Lemon Juice
    1/2 ts Ground Coriander
    1/2 ts Chili Powder
    1/4 ts Pepper
      1 lb Fresh Wild Mushrooms
    1/3 c  Cold Water
  1 1/2 tb Cornstarch
           Hot Cooked Wide Egg Noodles
           Fresh Herb Sprigs and
           Pesticide-Free Edible
           Flowers

  In a large skillet, saute onion over medium heat until onion is
  transparent. Stir in 1/2 cup water, red wine, soy sauce, salt, sugar,
  garlic, lemon juice, coriander, chili powder and pepper. Cook and
  stir 1 minute. Stir in mushrooms. Bring to a simmer. Reduce heat.
  Cover, simmer 30 minutes. In a small bowl gradually stir 1/3 cup
  water into cornstarch until smooth. Stir into hot mushroom mixture.
  Cook, stirring constantly, over medium heat until mixture thickens
  and boils. Serve sauce over noodles. Garnish with herb sprigs and
  flowers.

  Source: Victoria Magazine, April 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120

MMMMM

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

      Title: Salmon with Chantrelles
 Categories: Fish, Cyberealm
      Yield: 4 servings

MMMMM----------------------COOKED MUSHROOMS---------------------------
      1 tb Unsalted Butter
     12 oz Chantrelle Mushrooms, sliced
           Lengthwise

MMMMM-----------------------POACHED SALMON----------------------------
     24 oz Salmon Fillets or Steaks,
           Cut 3/4" to 1" thick
    3/4 c  Fish Stock
    1/4 c  White Wine
      1 tb Shallots, chopped

MMMMM----------------------CHANTRELLE SAUCE---------------------------
      2 tb Lemon Juice
    1/2 ts Dijon Mustard
    1/4 c  Heavy Cream
           Salt and Pepper
           Chopped fresh chervil,
           Chives and Parsley

  Cooked Mushrooms: In a large skillet, melt butter over medium heat.
  Add chantrelles. Cover with a buttered round of waxed paper and lid.
  Cook 5 minutes until tender. Remove chantrelles with a slotted spoon,
  reserving pan juices. Set chantrelles aside.

  Poached Salmon: Add salmon, stock, wine, and shallots to pan juices in
  skiller. Bring to a boil. Reduce heat to medium-low. Cover and simmer
  10-12 minutes until fish flakes in center of thickest part when
  tested with a fork. Using 2 spatulas, carefully turn fish over
  halfway through cooking time. Remove salmon with a slotted spatula,
  reserving pan juices. Cover salmon and keep warm.

  Chantrelle Sauce: Boil pan juices gently until reduced by half.
  Strain pan juices and return to skillet. Stir in lemon juice, mustard
  and cream. Add chantrelles. Boil gently until thickened slightly.
  Season with salt and pepper. Ladle sauce over salmon on serving
  plates. Sprinkle with herbs to garnish.

  Source: Victoria Magazine, April 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120

MMMMM

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

      Title: Fusilli with Assorted Wild Mushrooms
 Categories: Cyberealm, Ethnic, Vegetables
      Yield: 4 servings

      8 oz Fusilli Pasta
      2    Shallots, chopped
      2    Cloves Garlic, sliced
      6 tb Olive Oil
      4 oz Morel Mushrooms, halved
           Lengthwise
      4 oz Chantrelle Mushrooms, halved
           Lengthwise
      4 oz Cepe or Porcini Mushrooms,
           Chopped
      2    Plum Tomaotes, peeled
           Seeded and chopped
    1/3 c  Italian Parsley, chopped
      1 tb Fresh Rosemary, chopped, or
      1 ts Dried Rosemary
           Salt and Pepper
           Parmesean Cheese, grated

  Cook pasta according to package directions. Drain and keep warm. While
  pasta is cooking, in a very large skillet saute shallots and garlic in
  olive oil over medium heat until soft. Add mushrooms and saute until
  tender. Stir in tomatoes, parsley, rosemary and salt and pepper to
  taste. Add pasta and toss to coat. Heat through, stirring
  occasionally. Spoon pasta onto 4 serving plates. Sprinkle with
  Parmesean cheese.

  Source: Victoria Magazine, April 1994 Typed by Katherine Smith
  Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120

MMMMM

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

      Title: Warm Salad with Chantrelles and Tarragon
 Categories: Salads, Cyberealm
      Yield: 4 servings

     12 oz Mesclun Lettuce, torn into
           Bite-sized pieces
      2    Shallots, finely chopped
      2 tb Canola Oil
      4 oz Chantrelle Mushrooms, sliced
           Lengthwise
    1/3 c  Extra-Virgin Olive Oil
    1/4 c  Tarragon Vinegar
      1 tb Fresh Tarragon, chopped, or
    1/4 ts Dried Tarragon
           Salt and Pepper

  Arrange greens on 4 serving plates. Set aside. In a medium skillet
  saute shallots in canola oil over medium-high heat 1-2 minutes until
  lightly browned. Add chantrelles and toss 30-60 seconds. Remove from
  heat. Stir in olive oil, vinegar, tarragon and salt and pepper to
  taste. Heat through over medium heat, whisking gently, until dressing
  is blended and just begins to simmer. Spoon hot mushroom dressing
  over greens. Serve at once.

  Source: Victoria Magazine, April 1994 Typed by Katherine Smith
  Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120

MMMMM

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

      Title: Crispy Porkroast with Basilsauce
 Categories: Cyberealm, Meats, Ethnic
      Yield: 4 servings

      3 lb Porkroast, boneless
           Salt, Pepper
      3    Onions
      3    Cloves Garlic
      1 bn Soupgreens
     13 oz Peas
      1 bn Parsley
      1 bn Basil
      1 ts Lemonpeel
      3 tb Oil
    1/2 c  Vegetablebroth
      6 tb Wine Vinegar
      1 ts Cornstarch
           Sweet Paprika
      1 tb Soysauce

  1. Season the meat, rub in good.

  2. Clean onions and chop finely. Clean soupgreens and cut into small
  cubes.

  3. Clean garlic and chop finely. Put the meat in a dish and add
  the onions, soupgreen and garlic and bake all in a 200C oven for 30
  min. Add the vegetablebroth and cook 30 more minutes.

  4. Strip basil from stems, leave a little for garnish and chop the
  rest finely.

  5. Mix lemonpeel, herbs with 1 tablespoon oil together.

  6. Saute the peas for 5 minutes.

  7. Heat the leftover oil in a skillet and saute the tomatoes, cut into
  slices, in it for a couple minutes. drain the peas and add to it.

  8.Take the meat out and keep warm. Put the balsam, herb mix in the
  leftover meatjuices and let come to a boil once. Put all through a
  sieve and thicken with cornstarch.

  9.Slice meat, arrange on platter and pour the vegetables all around
  it.

  Garnish with Basil and serve with the sauce and rice and wine.

  Out of "TV Hoeren and Sehen"magazine

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

MMMMM

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

      Title: Herbed Focaccia
 Categories: Breads, Vegetables, Cyberealm
      Yield: 12 servings

MMMMM---------------------------SPONGE--------------------------------
    1/4 c  Warm Water (110°F)
      1 pn Sugar
      1 pk Active Dry Yeast
    1/2 c  Yellow Onion, finely chopped
  1 1/2 tb Extra Virgin Olive Oil
      2 tb Fresh Basil, chopped
    1/2 tb Fresh Thyme, chopped
      1 ts Fresh Rosemary, chopped
    1/2 ts Fresh Sage, chopped
           Pepper
    1/2 c  Warm Milk (110°F)
    1/2 c  Warm Water (110°F) plus
      2 tb Warm Water (110°F)
    1/2 tb Sugar
      2 c  All-Purpose Flour
      2 tb Calamata Olives, pitted and
           Chopped

MMMMM---------------------------DOUGH--------------------------------
    1/2 tb Salt
      2 c  Bread Flour

MMMMM--------------------------TOPPING-------------------------------
      1 c  Yellow Onion, in thin strips
  1 1/2 tb Extra Virgin Olive Oil
      1 ts Fresh Thyme, chopped
      1 ts Fresh Rosemary, chopped
           Pepper
    1/4 c  Cornmeal
           Coarse Salt and Pepper

  Sponge: Butter a 4 quart mixing bowl. Brush 12x7 1/2x2" baking dish
  with olive oil. In a small bowl, combine 1/4 cup warm water and pinch
  sugar. Sprinkle yeast over water mixture. Let stand until yeast
  dissolves and bubbles. While yeast is dissolving, in a small skillet
  saute chopped onion in 1 1/2 tb hot olive oil over medium heat until
  soft. Stir in basil, 1/2 tb thyme, 1 ts rosemary, sage, and freshly
  ground pepper to taste. Cook, stirring gently, 1 minute. Pour into
  buttered bowl.

  Stir in warm milk, 1/2 cup + 2 tb water, 1/2 tb sugar, and dissolved
  yeast. Add 2 cups flour. Beat at high speed for 3 minutes. Stir in
  olives. Cover and let rise in warm place until doubled, about 30
  minutes.

  Dough: Brush a 4 quart bowl with olive oil. Stir 1/2 tb salt into
  bread mixture. Stir in enough of the remaining flour with a wooden
  spoon until dough forms a ball. Turn dough out on a well-floured
  surface. Knead until smooth and elastic, about 8-10 minutes, adding
  enough of the remaining lfour to keep dough from sticking. Place
  dough in oiled bowl, turning once to oil surface. Cover and let rise
  in a warm place until double, about 45 minutes.

  Topping: While dough is rising, in a small skillet, saute onion
  strips in 1 1/2 tb hot olive oil over medium heat until soft. Add 1
  ts thyme, 1 ts rosemary, and freshly ground pepper to taste. Cook,
  stirring gently, for 1 minute. Remove from heat and set aside.

  Assembly: Sprinkle 2 tb of the cornmeal in baking dish, tilting to
  coat. Do not shake out excess cornmeal. Turn dough into center of
  baking dish. Sprinkle remaining cornmeal evenly over dough. Gently
  push dough out from center towards sides and ends of dish, pulling
  carefully at ends of dough to fill all corners of baking dish. Dough
  should fill dish evenly. Using a brush, dab top of dough with olive
  oil. Lightly prick the dough at 1" intervals with a fork.

  Spoon topping over dough, spreading to within 1" of edge of dough.
  Sprinkle with freshly ground pepper and coarse salt. Let rise,
  uncovered, in a warm place until double, about 45 minutes. Preheat
  oven to 425°F. Bake at 425°F for 30 minutes. Run knife around edge of
  dish to loosen bread. Using 2 spatulas, remove from dish. Cool on
  rack. Cut in squares to serve.

  Source: Victoria Magazine, January 1994 Typed by Katherine Smith
  Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120

MMMMM

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

      Title: Vegetable Terrine
 Categories: Casseroles, Vegetables, Cyberealm
      Yield: 8 servings

MMMMM----------------------VEGETABLE LAYERS---------------------------
  1 3/4 oz Dried Shiitake Mushrooms
      7 lg Savoy Cabbage Leaves
     12 oz Bunch Spinach, stemmed
     12 oz Asparagus, trimmed & peeled
     16 oz Red Bell Pepper, in strips
     12 oz Carrots, julienned
 14 1/2 oz Can Artichoke Hearts,
           Drained and quartered

MMMMM---------------------------BATTER--------------------------------
      4    Eggs
    1/2 c  Buttermilk
      1 tb Fresh Parsley, chopped
      1 ts Dried Thyme
      1 ts Dried Tarragon
      2    Shallots, chopped
           Salt and Pepper

MMMMM------------------------TOMATO SAUCE-----------------------------
      1 lg Tomato, peeled, seeded and
           Chopped
    1/4 c  Buttermilk
      1 tb Tomato Paste
      1 pn Cayenne Pepper
      1    Clove Garlic, chopped
           Salt and Pepper

  Vegetable Layers: In a small bowl, combine dry mushrooms and hot
  water to cover. Let stand 30 minutes. Drain. While mushrooms are
  rehydrating, bring a large pot of water to boil. Blanch vegetables in
  seperate batches in boiling water. Blanch cabbage leaves 3 minutes,
  spinach leaves 1 minute, asparagus and red pepper strips 3 minutes,
  and carrots 4 minutes. Plunge vegetables into ice water after
  blanching. Drain.

  Pat all blanched vegetables, mushrooms, and artichokes dry between 2
  to 3 layers of paper towels, applying gentle pressure to squeeze out
  as much liquid as possible. (Spinach leaves should be opened out flat
  to assume the original shape.)

  Batter: In a medium bowl, combine eggs, 1/2 cup buttermilk, parsley,
  thyme, tarragon, shallots, and salt and pepper to taste. Whisk until
  blended. This batter is overseasoned because it will season all the
  vegetables in the terrine.)

  Assembly of Terrine: Generously butter a 9x5x3" loaf pan. Using a
  triangular-shaped cut, remove 1-2" of hard white stem from each
  cabbage leaf to make leaves more flexible. Line sides, then bottom of
  pan with cabbage leaves, overlapping the leaves generously to form a
  leakproof "shell" and allowing leaves to extend well over the rim of
  pan. (The tops of the cabbage leaves will be folded over the top of
  the finished terrine.) Pour 1/2 cup batter over cabbage in bottom of
  pan.

  Arrange asparagus spears lengthwise in pan, packing spears tightly
  together. Add 2 layers of red pepper strips places crosswise in pan.
  Pour in a little more batter, pressing peppers down gently. Layer
  mushrooms over peppers. Layer carrots lengthwise in pan. Pour in a
  little more batter, pressing carrots down gently. (Pressing down each
  layer will raise the level of the batter.)

  Larer half the spinach leaves over carrots. Add a layer of artichoke
  hearts over spinach, then a little more batter. Gently press down
  artichoke hearts. Top with a layer of remaining batter and pressing
  down each layer. Fold ends of cabbage leaves over top of terrine.
  Preheat oven to 350°F. Cover loaf pan with buttered parchment paper
  cut to fit inside edge of pan. Place loaf pan in a 13x9x2" baking
  pan. Pour hot water around loaf pan to depth of 1". Bake at 350°F for
  2 hours until firm. Remove from water bath. Cook on rack (still
  covered with parchment paper) 2 hours. Refrigerate, still covered,
  overnight.

  Tomato Sauce: In blender, combine chopped tomato, 1/4 cup buttermilk,
  tomato paste, cayenne pepper, garlic, and salt and pepper to taste.
  Blend until smooth.

  To Serve: Loosen edges of terrine with knife. Invert on a serving
  platter. Cut cold terrine in crosswise slices with a serrated knife.
  Spread a thin layer of tomato sauce on each serving plate. Arrange
  slices of terrine over sauce.

  Source: Victoria Magazine, January 1994 Typed by Katherine Smith
  Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120

MMMMM

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

      Title: Raspberry Delice
 Categories: Desserts, Cyberealm
      Yield: 10 servings

MMMMM--------------------------GENOISE-------------------------------
      6    Eggs, at room temperature
      1 c  Sugar, plus
      2 tb Sugar
    1/2 ts Vanilla
  1 1/4 c  All-Purpose Flour, sifted
      1 tb Vegetable Oil

MMMMM----------------------RASPBERRY PUREE---------------------------
      9 c  Fresh Raspberries, or
     36 oz Frozen Raspberries, thawed

MMMMM------------------RASPBERRY BAVARIAN CREAM-----------------------
    1/2 c  Sugar
      2 pk Unflavoured Gelatin
    1/2 c  Cold Water
      2 c  Heavy Cream

MMMMM----------------------RASPBERRY GLAZE---------------------------
    3/4 c  Seedless Raspberry Jam
      2 tb Raspberry Liqueur

  Genoise: Preheat oven to 350°F. Generously butter and flour 2 15x10x1"
  jelly-roll pans. In a large mixing bowl beat eggs, 1 cup = 2 tb sugar
  and vanilla on high until mixture triples in volume and runs off
  beaters in thick ribbons, about 7 to 8 minutes. Add 1/4 of the flour
  at a time, sifting it evenly over the egg mixture and then folding it
  in with a large rubber spatula. Drizzle oil over top of egg mixture
  and fold in. Gently spread batter evenly in pans. Bake at 350°F for
  20-25 minutes until cake is golden brown and springs back when gently
  touched in center. Cool in pans set on racks.

  Raspberry Puree: In a food processor, blend berries in several
  batches, pulsing on/off several times until berries are liquefied. Do
  not overprocess or seeds will be ground up and impossible to remove.
  Press puree through a fine sieve a little at a time, until all juice
  is extracted. Discard seeds. Measure 2 cups plus another seperate 3
  tb puree. Cover and refrigerate and ramining puree to use another
  time.

  Raspberry Bavarian Creme: In a large bowl combine 2 cups raspberry
  puree and 1/2 cup sugar. Mix well to dissolve sugar. Set aside. In a
  small saucepan, sprinkle gelatin over cold water. Let soften 10
  minutes. Add 3 tb rasberry puree. Stir over medium-low heat until
  gelatin dissolves. Stir into raspberry sugar mixture. In a chilled
  large mixing bowl beat cream to soft peaks. Fold into raspberry
  mixture.

  Assembly: Butter and sugar 10 6 ounce ramekins or molds that measure
  about 3" in diameter and 1 1/2" deep. Using a cookie cutter, cut cake
  into 20 rounds the same diameter as inside the rim of the rmaekins,
  about 2 3/4". Remove cake rounds from pan with a small spatula. Place
  1 cake round in each ramekin. Reserve remaining cake rounds. Spoon
  Bavarian cream into ramekins, filling almost to top. Arrange
  remaining cake rounds atop Bavarian cram layer. Cover, and
  refrigerate overnight.

  Raspberry Glaze: In a small saucpan, combine raspberry jam and
  liqueur. Stir over medium heat until melted and smooth. Cool 5-10
  minutes.

  To Serve: Dip molds briefly in hot water. Run knife around edge of
  molds to loosen. Unmold and arrange top side up on serving plates.
  Spoon warm raspberry glaze over top cake rounds. Refrigerate 15
  minutes to set. If Desired serve with a custard sauce.

  Note: Pound cake cut in rounds 3/8" thick may be substituted for the
  geniose.

  Source: Victoria Magazine, January 1994 Typed by Katherine Smith
  Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120

MMMMM

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

      Title: Apple Tart
 Categories: Desserts, Fruits, Cyberealm
      Yield: 8 servings

MMMMM---------------------------PASTRY--------------------------------
      2 c  All-Purpose Flour
      2 ts Sugar
    1/2 ts Salt
    2/3 c  Unsalted Butter, cut up
    1/4 c  Milk
      1    Egg Yolk

MMMMM------------------------APPLE FILING-----------------------------
     28 oz Golden Delicous Apples,
           Peeled, cored, and sliced
           1/4" thick (6 cups)
      1 tb Lemon Juice
      2 tb Sugar
      1 tb Sugar

MMMMM-----------------------APRICOT GLAZE----------------------------
    1/3 c  Apricot Jam
      1 tb Apricot Brandy

  Pastry: In a food processor combine flour, 2 ts sugar and salt. Add
  butter and pulse with on/off turns until mixture resembles fine
  cornmeal. Ib a 1 cup measure, whisk milk and egg yolk until blended.
  With processor running, pour in egg mixture, processing until dough
  pulls away from sides of bowl and forms a ball. Form dough into a
  flat rectangular shape. Wrap in plastic wrap. Refrigerate for 20
  minutes.

  Apple Filling: In a large bowl, toss sliced apples with lemon juice.
  Set aside.

  Assembly: Preheat oven to 425°F. On a heavily floured surface, roll
  out pastry to 16x12" rectangle. Arrange pastry flat on a large baking
  sheet. Overlap apple slices in 3 lengthwise rows atop pastry, leaving
  a 1" border of pastry on all sides. Fold edge of pastry up to, and
  slightly overlapping apples. Press together seams of pastry at
  corners to seal. Pinch together and cracks in pastry along edges to
  hold in juices. Sprinkle apples with 2 tb sugar. Bake at 425°F for
  25-30 minutes until apples are tender and crust is browned. Remove
  from oven and dust with 1 tb sugar, then brush with warm glaze. Cool
  tart on baking sheet set on rack.

  Apricot Glaze: While tart is baking, in a small saucepan stir apricot
  jam and apricot brandy over medium heat until melted. Press through a
  sieve.

  Source: Victoria Magazine, January 1994 Typed by Katherine Smith
  Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120

MMMMM

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

      Title: Karen's Chicken Pot Pie
 Categories: Cyberealm, Poultry
      Yield: 6 servings

MMMMM-----------------------PARSLEY PASTRY----------------------------
      2 c  All-Purpose Flour
      2 tb Fresh Parsley, finely
           Chopped
    1/2 ts Salt
    2/3 c  Shortening
      7 tb Ice Water

MMMMM-----------------------STEWED CHICKEN----------------------------
      3 lb Frying Chicken, cut up
    1/4 c  Celery Leaves, chopped
      3 tb Fresh Tarragon, chopped or
      1 tb Dried Tarragon
      1    Bay Leaf
      1 ts Salt
    1/4 ts Pepper, freshly ground

MMMMM------------------------CREAM SAUCE-----------------------------
      4 tb Unsalted Butter, or
           Chicken Fat skimmed from
           Broth
      1 md Onion, chopped (1 cup)
    1/3 c  All-Purpose Flour
    1/2 ts Salt
    1/4 ts Pepper
      1 c  Heavy Cream or Milk

MMMMM---------------------VEGETABLE FILLING--------------------------
      1 c  Cooked Carrots, diced
      1 c  Cooked Peas
      1 c  Cooked Potatoes, diced
      1    Egg Yolk, beaten with
      1 tb Water

  Parsley Pastry: In a large bowl combine 2 cups flour, parsley and 1/2
  ts salt. With pastry blender or 2 knives, cut in shortening until
  mixture resembles peas. Add ice water, a tablespoon at a time,
  tossing with a fork until all is moistened. Gather dough into a ball.
  Form dough into a disc shape. Wrap in waxed paper and refrigerate at
  least 30 minutes.

  Stewed Chicken: In a 4 quart saucepan combine chicken, celery leaves,
  tarragon, bay leaf, 1 ts salt and 1/4 ts pepper. Add cold water to
  cover. Bring to a boil over high heat. Reduce heat. Cover and simmer
  for 45 minutes to one hour until chicken is very tender. Remove
  chicken with tongs and cool. Strain broth and refrigerate. When
  chicken is cool enough to handle, discard skin and remove meat from
  bones. Cut meat in pieces. Wrap and refrigerate.

  Cream Sauce: Skim fat from top of cold broth. Measure 1/4 cup into
  medium saucepan, or melt butter. Add onion and  saute until
  transparent, 3-5 minutes. Stir in 1/3 cup flour, 1/2 ts salt and 1/4
  ts pepper. Mix well.

  Typed for you by Katherine Smith, Cyberealm BBS and home of Kook-Net
  Watertown NY 315-786-1120

  Source: Victoria Magazine

MMMMM

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

      Title: Duckling with Star Fruit Sauce
 Categories: Poultry, Cyberealm
      Yield: 4 servings

MMMMM-----------------------ROAST DUCKLING----------------------------
      2    4 lb Domestic Ducklings,
           Thawed if frozen
      1 ts Dried Thyme Leaves
      1 ts Fresh Parsley, chopped
      2    Bay Leaves
      1 sm Onion, chopped
      1    Carrot, thinly sliced
      1 sm Stalk Celery, chopped
           Salt and Pepper

MMMMM----------------------STAR FRUIT SAUCE---------------------------
      1 c  Dry White Wine
      1 c  Medium Dry Sherry or Port
    1/4 c  Rice Vinegar
      1 ts Tomato Paste
      7 oz Star Fruit, pared, pureed,
           And sieved (1/3 cup)
           Star Fruit for garnish

  Roast Duckling: Preheat oven to 375°F. Remove giblets and fat from
  body cavity of ducklings and reserve for another time. Rinse
  ducklings inside and out with cold water. Pat dry with paper towels.
  Stuff ducklings with thyme, parsley, bay leaves, onion, carrot,
  celery and salt and pepper to taste. Tie legs together with string.
  Pierce skin all over with tip od small knife. Arrrange ducklings on
  rack in large shallow roasting pan.

  Roast at 375°F for 1 1/2 to 2 hours until thermometer inserted
  between leg and thigh registers 180°F. Spoon off fat from roasting
  pan several times during baking. Remove ducklings and rack from pan,
  reserving drippings in pan. Keep ducklings warm.

  Source; Victoria Magazine, Jan. 1994  Typed for you by Katherine Smith
  Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120

MMMMM

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

      Title: Roasted Pecan Chicken
 Categories: Poultry, Cyberealm
      Yield: 4 servings

MMMMM-----------------------CHEESE SPREAD----------------------------
    3/4 c  Pecans, chopped
      2 oz Creamy Goat Cheese
      1 sm Clove Garlic, chopped
      2 tb Olive Oil
  1 1/2 ts Lemon Juice
           Pepper

MMMMM-----------------------ROAST CHICKEN----------------------------
  3 1/2 lb Whole Broiler/Fryer Chicken
      1 md Onion, sliced
      1    Lemon, sliced
    2/3 c  Dry White Wine
    2/3 c  Chicken Broth

MMMMM---------------------------GRAVY--------------------------------
    2/3 c  Chicken Broth
      1 tb Cornstarch
      1 tb Cold Water

  Cheese Spread: In a food processor combine pecans, goat cheese,
  garlic, olive oil, lemon juice and pepper to taste. Process utnil
  mixture forms a paste.

  Roast Chicken: Preheat oven to 400°F. Carefully loosen skin on chicen
  breast by gently working fingers under the skin starting from both
  the neck and body cavity ends. Be careful not to pierce or tear the
  skin. Spread cheese mixture in an even layer in chicken breast
  underneath the skin. Pull skin back ove cheese layer and secure with
  wooden picks. Tie chicken legs together.

  Arrange chicken in a 13x9x2" baking pan on a bed of onion and lemon
  slices. Add wine and 2/3 cup broth. Roast, uncovered, at 400°F for 1
  1/4 to 1 1/2 hours until thermometer inserted between leg and thigh
  registers 180°F. Baste occasionally with pan juices during baking. If
  necessary, tent with foil toward end of cooking to prevent
  overbrowning. Remove chicken from pan and keep warm. Strain pan
  juices, discarding lemon and onion slices. Skim fat from pan juices.

  Source: Victoria Magazine Jan. 1994 Typed for you by Katherine Smith
  Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120

MMMMM

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

      Title: Marinated Chicken with Prunes
 Categories: Poultry, Cyberealm
      Yield: 4 servings

MMMMM---------------------MARINATED CHICKEN--------------------------
  3 1/2 lb Broiling Chicken, quartered
  1 1/3 c  Pitter Dried Prunes
      4    Cloves Garlic, sliced
      2 tb Bred Wine Vinegar
    1/2 c  Vegetable Oil
      2 tb Capers, drained
      2 ts Dried Mixed Herbs
           Salt and Pepper

MMMMM--------------------OVEN-BRAISED CHICKEN-------------------------
  1 1/4 c  Dry White Wine
      1 tb Turbinado Sugar

MMMMM-------------------------HERB SAUCE------------------------------
    2/3 c  Chicken broth
      1 tb Cornstarch
      1 tb Cold Water
      1 ts Lemon Juice
           Italian Parsley

  Marinated Chicken: Arrange chicken, prunes, and sliced garlic in a
  large plastic bag set in a deep bowl. Set aside. In a medium bowl,
  whisk together wine vinegar, oil, cpaers, mixed herbs, and salt and
  pepper to taste. Pour over chicken. Seal bag, forcing as much
  marinade up around chicken as possible. Refrigerate overnight,
  turning bag occasionally.

  Oven Braised Chicken: Preheat oven to 350°F. Remove chicken from
  marinade, reserving marinade mixture. Par chicken dry with paper
  towels. Skim a little oil from marinade. Heat oil over medium heat in
  an ovenproof pot large enough to hold chicken in a single layer.
  Brown chicken starting skin side down in hot oil for 20 minutes,
  turning once.

  Pour reserved marinade with prunes and wine over chicken. Sprinkle
  with sugar. Bring to a boil. Cover and bake at 350°F for 45 minutes.
  Baste with pan juices. Bake, uncoveredm for 20 minutes until juices
  run clear when chicken is pierced with a fork. Remove chicken and
  prunes with slotted spoons, reserving pan juices. Keep chicken and
  prunes warm.

  Herb Sauce: Skim fat from pan juices. Measure 1 cup pan juices.
  Return to pot. Add broth. In a small bowl, mix cornstarch and cold
  water to a smooth paste. Stir into pot. Bring to a boil, stirring
  constantly. Cook and stir 1-2 minutes. Stir in lemon juice and slt
  and pepper to taste. Spoon sauce over chicken. Garnish with parsley.

  Source: Victoria Magazine, January 1994 Typed by Katherine Smith
  Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120

MMMMM

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

      Title: Lemon-Ginger Cornish Hens
 Categories: Poultry, Cyberealm
      Yield: 3 servings

MMMMM-------------------MARINATED CORNISH HENS------------------------
      6    Lemons
      2    Inches Fresh Gingerroot,
           Chopped
    1/2 c  Honey
    1/3 c  Cooking Oil
      1    Stalk Lemongrass, split
           Lengthwise
           Salt and Pepper
      3    24 oz Cornish Hens, thawed

MMMMM-----------------------GLAZED ONIONS----------------------------
    1/3 c  Packed Brown Sugar
      2 lb Onions, sliced
           Lemon Slices

  Marinated Cornish Hens: Grate zest from 3 lemons and juice all 6
  lemons. In a medium bowl whisk together grated lemon zest, lemon
  juice, ginger, honey and oil. Add lemongrass. Season to taste with
  salt and pepper. Split Cornish Hens in half lengthwise. Arrange in a
  single layer in a large plastic bag set in a shallow roasting pan.
  Pour marinade over hens. Tie bag tightly closed, pressing as much
  marinade as possible up around hens. Refrigerate 12 hours or
  overnight, turning bag once.

  Roasted Cornish Hens: Preheat oven to 375°F. Drain hens, reserving
  marinade. Discard lemongrass from marinade. Arrange hens skin side up
  in same baking pan. Pour half the marinade over hens. Bake at 375°F
  for 35 minutes. Baste hens with pan juices. Continue baking 25
  minutes until juices run clear when thighs are pierced with a fork.

MMMMM

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

      Title: English Muffins
 Categories: Breads, Breakfast, Cyberealm
      Yield: 10 muffins

MMMMM---------------------------SPONGE--------------------------------
    1/4 c  Warm Water (110°F)
      1 pn Sugar
      1 pk Active Dry Yeast
  1 1/2 c  Warm Milk (110°F)
      2 tb Unsalted Butter, cut in
           Small pieces and softened
      1 tb Honey
  2 1/2 c  All-Purpose Flour

MMMMM---------------------------DOUGH--------------------------------
  1 1/4 ts Salt
  2 1/4 c  All-Purpose Flour
           Cornmeal

  Sponge: Butter a 4 quart mixing bowl. In a small bowl, combine warm
  water and pinch sugar. Sprinkle yeast over water mixture. Let stand
  until yeast dissolves and bubbles. While yeast is dissolving, in
  buttered bowl combine warm milk, butter and honey. Stir until butter
  is almost melted. Stir in 2 1/2 cups flour and dissolved yeast. Beat
  on high speed for 3 minutes. Cover and let rise in warm place until
  doubled, about 30 minutes.

  Dough: Butter a 4 quart bowl. Stir salt into bread mixture. Stir in
  enough of remaining flour with a wooden spoon until dough forms a
  ball. Turn dough out onto a well-floured surface. Knead until smooth
  and elastic, about 8-10 minutes, adding enough of remaining flour to
  keep dough from sticking. Place dough in buttered bowl, turning once
  to butter surface.

  Cover and let rise in a warm place until double, about 45 minutes.
  Punch dough down. Divide dough in half. Sprinkle board generously
  with cornmeal. Turn dough out on board. Sprinkle cornmeal over top of
  dough. Gently roll half the dough at a time 1/2" thick. Cut with a
  floured biscuit cutter into 3" rounds. Repeat with remaining half of
  dough. Knead, reroll, and cut dough scraps once, if desired. Arrang
  dough rounds on ungreased baking sheets 2" apart.

  Cover and let rise in a warm place until double, about 30 minutes.
  Heat a lightly oiled, nonstick griddle or skillet over medium-high
  heat. Lift some of the dough rounds with a spatula onto griddle. Cook
  for 2 minutes on each side. Reduce heat to medium. Cook, turning
  every few minutes, 13-18 minutes until done in crnter. Cool on racks.
  Repeat cooking remaining muffins. Split muffins in half crosswise
  with the tines of a fork.

  Source: Victoria Magazine, January 1994 Typed by Katherine Smith
  Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120

MMMMM

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

      Title: Chicken and Apple Casserole
 Categories: Poultry, Casseroles, Cyberealm
      Yield: 4 servings

      2 tb Olive Oil
  3 1/2 lb Broiling Chicken, quartered
      3 lb Mixed Root Vegetables,
           Peeled and cut up
      2 md Onions, peeled and cut in
           Wedges
      2 sm Cooking Apples, peeeled,
           Cored, and thickly sliced
    2/3 c  Dried Green Lentils
      1 c  Apple Juice
  1 1/4 c  Chicken Broth

  Preheat oven to 375°F. Select at least a 6 quart ovenproof pot large
  enough in diameter to hold chicken in a single layer. Heat oil in pot
  over medium heat. Brown chicken in hot oil for 20 minutes, turning to
  brown both sides. Drain on paper towels. Add root vegetables and
  onion to hot oil in same pot. Saute for 4-5 minutes until vegetables
  begin to brown.

  Add apples, lentils, apple juice, and chicken broth. Mix well to cover
  lentils with liquid. Bring to a boil. Season to taste with salt and
  pepper. Add chicken, skin side up. Cover and bake at 375°F for 1 hour
  until juices run clear when chicken is pierces with a fork and
  lentils are tender.

  Note: To thicken pan juices, puree a few of the cooked vegetables
  with some of the pan juices in a blender. Stir back into remaining
  pan juices.

  Source: Victoria Magazine, January 1994 Typed by Katherine Smith
  Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120

MMMMM

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

      Title: SPICED POT ROAST
 Categories: Meats, Cyberealm
      Yield: 6 servings

    1/2 ts Crushed red pepper
      4    Cl Garlic, crushed
    1/2 ts Cumin
      4 ts French mustard
    3/4 ts Tumeric
      1    1/4 tsp ginger
      1 ts Rosemary
      1 ts Lemon pulp
      1    1/2 tbs sugar
      1 ts Salt
      3 tb Poppy seeds
    1/2 c  Vinegar
    1/3 c  Tomato puree
      3    Bay leaves
      2    Cloves
      2    Onions, chopped

  This is the ROAST WITH SOUL!!!!  Place the crushed red pepper, garlic,
  cumin, mustard, tumeric, ginger, rosemary, lemon pulp, sugar, salt,
  poppy seeds and vinegar in a blender. Then, blend for about 30
  seconds. Put 2 pound beef roast in large bowl and pour blended herbs
  and spices over meat; let marinate for 6 hours.  Heat oil in skillet;
  add cloves and bay leaves and fry themn for 4 minutes; add onions and
  fry until they are soft. Turn off heat and let oil become lukewarm.
  Add meat and simmer for about an hour.  Then, pour on tomato puree
  and increase heat; cook until meat is tender.  This is a great recipe
  to mix together and pour over a roast in a crock pot; let cook for
  about 8 hours on LOW.

MMMMM

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

      Title: DELI MUSTARD
 Categories: Dressings, Cyberealm
      Yield: 8 servings

      5 tb Dry mustard
    1/4 c  Mustard seeds
    1/2 c  Water
      1 c  Cider vinegar
      1 lg Clove garlic, crushed
      2 tb Dark brown sugar
      1 ts Salt
    1/4 ts Each:  ground ginger,
           Allspice and cinnamon
      2 ts Honey (optional)

  In heavy, non-aluminum saucepan, whisk together the dry mustard,
  mustard seeds and water; set aside.  In second similar saucepan,
  combine vinegar, garlic, brown sugar, salt, ginger, allspice and
  cinnamon. Bring to boil, reduce heat and simmer gently for 5 minutes.
  Whisk spiced vinegar into mustard mixture. Bring vinegar and mustard
  mixture to simmer, and simmer, very gently, for 10 minutes. With
  rubber spatula, scrape into bowl and let stand for 2 hours. Scrape
  mustard into food processor; process to grainy puree.  Add honey to
  taste and blend in processor. Scrape mustard into sterile jar; cover
  and allow to mellow overnight at room temperature.
   Store in refrigerator.  Makes 1 cup.

  From Loren Martin, Cyberealm BBS and home of Kook-Net, Watertown NY
  315-786-1120

MMMMM

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

      Title: Fennel Au Gratin with Citrus Crust
 Categories: Cyberealm, Vegetables, Ethnic
      Yield: 4 servings

  2 1/2 lb Tomatoes,ripe
      2    Cloves Garlic
      1    Branch Thyme
      1    Branch Rosemary
      1    Bayleaf
    1/2 c  Vegetable broth
           Salt, Pepper
 2 1/16 lb Fennel (ca.4 )
      2 oz Bread Crumbs
      2 tb Parmesan cheese,grated
    1/2    Peel of Orange
    1/2    Peel of Lemon
      5    Leaves Lemonmelisse
      5 tb Oliveoil

  1. Dip the tomatoes shortly in boiling water and than peel and cut
  into
     quarters.

   2. Peel garlic and cut into cubes and saute in 4 tablespoons oil; add
     tomatoes and the herbs; fill up with the broth and season with
  salt and
     pepper.Cover and simmer 15 minutes.

   3. In the meantime bring a lot of saltwater to a boil, clean the
  fennels
      take off the green part and chop it finely. Cut the fennels
  lenghtwise
      in 1 cm thick slices and cook in the saltwater 5 minutes; remove
  with
      spoon and put into the tomato mix and cook all 15-20 minutes more.

   4. Heat oven to 220 degrees Celsius.

   5. Arrange the fennel slices in a gratin form, fish scale-like and
  pour
      over the tomatoesauce.

   6. Mix the breadcrumbs with cheese, orange and lemon peel.

   7. Mix fennel green with the lemon melisse and sprinkle that and the
      crumbs evenly over the vegetables.

   8. Pour reminding oil overall and bake 10 -15 minutes until golden
      brown.

      Out of Die Actuelle magazine

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

MMMMM

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

      Title: Colourful Salad plate
 Categories: Cyberealm, Salads, Ethnic
      Yield: 4 servings

      1 sm Iceberg Lettuce
      8 oz Coctail Tomatoes
      1 bn Green Onions
      8 oz Green peas with pods
      2    Peppers, yellow
      1 cn Artichoke Hearts
      9 oz Apricots, canned
  3 1/2 oz Walnutmeat
      8 oz Edam Cheese,cut in sticks
           Dressing:
      1 c  Sour Cream
      1 tb Tomato Paste
      1 tb Sherry
           Salt, pepper

  1. Wash the lettuce, cut into quarters and then into strips.

  2. Clean green onions under cold water and cut into rings.

  3. Clean the pods and blanch them, shortly, in boiling water.

  4. Clean peppers and cut into strips.

  5. Drain the artichokes and apricots.

  6. Put the lettuce, walnuts, artichokes, apricots, onions and the pods
     in a bowl and arrange the cheese sticks on top.

  7. For the dressing mix sour cream, paste and sherry good, season with
     salt and pepper and pour over salad.

     Out of Feizeit Revue magazine

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

MMMMM

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

      Title: Black Bean Dip #1
 Categories: Appetizers, Dips, Kooknet, Cyberealm
      Yield: 2 cups

      1 c  Cooked Black Beans
    1/4 c  Minced Carrot
    1/4 c  Minced Celery
      1 ts Garlic Salt
      1 ts Oregano
      1 ts Cumin
    1/2 ts Coriander
    1/4 ts Salt
    1/4 c  Sour Cream
      1 tb Chopped Fresh Cilantro
           Cilantro for Garnish

  In a large bowl, coarsley mash half the beans with a fork. Add
  remaining whole beans and all the other ingredients, mixing well.
  Cover,and chill 20 minutes. Garnish with fresh cilantro.

  Source: Seventeen Magazine, March 1994

MMMMM

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

      Title: Apricot-Carrot Muffins
 Categories: Muffins, Fruits, Kooknet, Cyberealm
      Yield: 12 muffins

      1 c  All-Purpose Flour
    1/2 c  Whole Wheat Flour
      1 tb Baking Powder
    1/4 ts Salt
    1/2 c  Sugar
      2    Eggs
    3/4 c  Milk
      3 tb Avocado Oil
      1 c  Carrots, coarsley grated
    3/4 c  Dried Apricots, chopped or
    3/4 c  Whole Raisins
    1/2 c  Walnuts, coarsley chopped

  In a large bowl mix flour, baking powder and salt. In another bowl
  whisk sugar and eggs. Whisk in milk and oil. Mix in carrots,
  apricots, and nuts. Add to flour mixture. Mix until just blended.
  Spoon into 12 2 3/4" muffin tin cups greased with additional avocado
  oil. Bake in a 375o oven for about 20 minutes, until just springy to
  the touch. Serve warm.

  Source: Calavo

MMMMM

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

      Title: Chinese-Style Broiled Chicken Breasts
 Categories: Poultry, Main dish, Ethnic, Kooknet, Cyberealm
      Yield: 4 servings

      2 lb Chicken Breasts, boned with
           Wings attached
           Salt and pepper
      2 tb Soy Sauce
      2 tb Maple Syrup
      1 tb Sesame or Olive Oil
      1 ts Red Wine Vinegar
      1 ts Garlic, finely minced
    1/4 ts Red Pepper Flakes

  Sprinkle the breasts with salt an pepper. Combine the soy sauce, maple
  syrup, oil, vinegar, garlic and pepper flakes in a dish large enough
  to hold the breasts in 1 layer. Blend well.

  Add the chicken breast halves and coat them with the marinade.
  Arrange them skin side up in the dish and cover them with plastic
  wrap. Let stand 15 minutes, or until ready to cook.

  Meanwhile, preheat broiler or a charcoal grill. Arrange the breasts
  skin side down in 1 layer in a baking dish. Place the chicken under
  the broiler about 6: from the heat. Leave the door partly open. Cook
  about 5 minutes and turn the pieces. Cook skin side up for about 2
  minutes. Shift the pan to the lower rack so that the pieces are about
  12" from the heat. Continue broiling skin side up with the broiler
  door partly open about 5 minutes longer.

  Turn the pieces skin side down and broil 5 minutes longer on the
  bottom rack. Turn the pieces skin side up and pour the remaining
  marinade over all. Place the chicken about 6" from the heat and broil
  about 2 minutes. (If you barbecue, cook the chicken on the hot grill,
  covered. The cooking time is the same.)

  Source: Cuisine Rapide, by Pierre Franey and Bryan Miller. Typed by
  Katherine Smith

MMMMM

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

      Title: FROZEN PINK LEMONADE SUNDAE PIE
 Categories: Cyberealm, Desserts, Pies, Kooknet
      Yield: 1 pie

MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM-----------------CYBEREALM BBS(315)786-1120----------------------
      1    9-inch pie shell or graham
           -cracker crust
      1 pk 3-oz cream cheese, softened
      1 cn Sweetened condensed milk-
           -(NOT evaporate milk)
    1/2 c  Bottled lemon juice
      6    To 8 drops red food coloring
      2 c  1 pint Whipping cream,
           -whipped

      In a large bowl, beat cheese until fluffy.  Gradually beat in
  sweetened condensed milk until smooth.  Stir in bottled lemon juice
  and food coloring.  Fold in whipped cream.  Pour into prepared pie
  shell. Freeze or chill 6 hours or until firm.  Let stand 10 minutes
  before serving.

      Garnish as desired. -  Freeze leftovers. -  Makes one 9-inch pie.

      Source: "Family" magazine.

      Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY.

MMMMM

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

      Title: Zupa Kartoflana - Polish Potato Soup
 Categories: Cyberealm, Ethnic, Soups/stews
      Yield: 1 pot

      3 md Potatoes, sliced
      2    Stalks celery
      1 lg Onion, sliced thin
      2    Carrots
      1    Sprig parsley
      2 qt Water
      3 tb Butter
      1 tb Flour
      1 c  Top milk
           Salt to taste

  Cover vegetables with water, add seasoning and cook until well done.
  Force through sieve. Heat butter until light brown, stir in flour,
  and let mixture cook until it bubbles and is well blended. Gradually
  add hot milk to the flour mixture and let simmer just below the
  boiling point until mixture is smooth and thick. Add to strained
  vegetables and let simmer until smooth and thickened. Sprinkle with
  chopped parsley and serve with egg barley.

  Source: Treasured Polish Recipes for Americans
  Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown NY 315-786-1120

MMMMM

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

      Title: Kiszka - Polish Kiska
 Categories: Cyberealm, Ethnic, Side dishes
      Yield: 4 lbs kiska

      3 lb Pork steak
      2 lb Coarse buckwheat grits
    1/2 ts Rubbed marjoram
           Salt and pepper

  Chop meat into coarse bits. Cover with water and boil until tender.
  Add salt, pepper and marjoram. Wash the buckwheat grits, cover with
  the liquid from the cooked meat, and steam in a double boiler for 1/2
  hour. Combine the two mixtures. If you have sausage casings, stuff the
  mixture into the casings. It will keep very well in a mold in the
  refrigerator. Heat before serving.

  Source: Treasured Polish recipes for Americans
  Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown, NY 315-786-1120

MMMMM

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

      Title: Kielbasa- Polish Sausage
 Categories: Cyberealm, Ethnic, Meats
      Yield: 2 pounds

  1 1/2 lb Pork loin or butt
    1/2 lb Veal
           Salt and pepper
      1    Bud of garlic
      1 ts Whole mustard seed
      3 tb Water

  Remove meat from bones, cut into small pieces and run through a coarse
  knife of a food grinder. Add 3 tablespoons of water, pound the garlic,
  and add the seasoning. Mix very thoroughly and stuff the casings. The
  sausage is then ready for smoking. If you don't have those facilities,
  you can boil it for 30 minutes in rapidly boiling water, or you can
  place the sausage in a baking dish, cover with cold water, and bake in
  a 350F oven until the water is absorbed.

  Source: Treasured Polish Recipes for Americans
  Typed for you by Linda Fields Cyberealm BBS Watertown NY 315-786-1120

MMMMM

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

      Title: Kapusta z Wieprzowina - Polish Sauerkraut with Pork
 Categories: Cyberealm, Ethnic, Meats, Main dish
      Yield: 6 servings

      4    Pigs feet
      3 lb Neck bones or ...
           ..3 lbs spare ribs
      1 lg Onion
      1    Bud garlic
      4    Whole allspice
      1    Bay leaf
      4    Whole peppers
    1/2 ts Celery seed
      1 qt Sauerkraut
    1/2 ts Caraway seed
    1/2    Minced apple
      3 tb Barley
           Salt and pepper

  Split and chop the meat. Brown in lard and add the onion quarters,
  garlic, allspice, bay leaf, whole peppers, and celery seed. Season to
  taste. Cover meat with boiling water and cook until meat is half done.
  Remove a cup of the liquid for gravy. Add sauerkraut, caraway seeds,
  apple and barley and cook until meat is tender. Serve raw potato
  dumplings and gravy.

  Source: Treasured Polish Recipes for Americans
  Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown, NY 315-786-1120

MMMMM

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

      Title: Bigos
 Categories: Cyberealm, Ethnic, Side dishes
      Yield: 8 servings

    1/2 lb Each of pork, veal, lamb &
           .beef
    1/2 lb Venison (optional)
      1 lg Onion, chopped
    1/2 lb Mushrooms, cooked
    1/4 lb Bacon
    1/2 lb Polish sausage cut in small
           .pieces
      1 qt Sauerkraut
           Water or vegetable stock
           Salt and pepper to taste

  Wash sauerkraut and cook until tender. Cut bacon and fry. Add onion
  and meat and fry until meat is slightly brown. Add water or vegetable
  stock and cook until meat is tender. Add Polish sausage and sauerkraut
  and boil until the flavors blend. Season to taste.

  ======================================================================
  =

  "A little history:

  Every ancient Polish manor has its own cookery book, the growth of
  centuries, carefully bound, exquisitely-penned recipes, yellow with
  age. Amoung those recipes we should not fail to find one for Bigos, a
  most delectable dish served at every hunting party. In Pan Tadeusz,
  Mickiewicz said, "There has been a bearhunt. The bear is killed, a
  great fire is made and while the Bigos is warming in a mighty pot,
  the hungry hunters drink crystal clear, goldenflecked wodka from
  Gdansk."

  Source: Treasured Polish Recipes for Americans
  Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown NY 315-786-1120

MMMMM

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

      Title: Kapusta z Jablkamy -- Polish Cabbages with Apples
 Categories: Cyberealm, Vegetables, Side dishes, Ethnic
      Yield: 6 servings

      1 md Head of cabbage
      1 tb Salt
      3    Or 4 green apples
      2    Tomatoes (optional)
      1 ts Sugar
      1 tb Butter or..
      3 sl Crisp bacon
      2    Sliced onions

  Shred cabbage. Cover cabbage and onion with boiling water. Let stand
  10 minutes. Place butter or broken bacon slices in the bottom of a
  kettle. Add drained cabbage with onion, apples and tomatoes. Remove
  seeds from tomatoes first. Seed will give a bitter taste to the
  cabbage. Add sugar and simmer until tender, about 20 minutes. Salt
  while cooking.

  Source: Treasured Polish Recipes for Americans
  Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown NY 315-786-1120

MMMMM

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

      Title: Salata Laktuka - Polish Wilted Leaf Lettuce Salad
 Categories: Cyberealm, Ethnic, Salads, Vegetables
      Yield: 4 servings

           Leaf lettuce
      4 sl Bacon, diced
    1/4 c  Water
           Salt and pepper
    1/4 c  Vinegar
      1 ts Shallots or onions, chopped
      3 tb Sugar

  Wash lettuce thoroughly, dry and cut coarsely. Add shallots or onions,
  sugar, salt and pepper. Fry bacon until golden brown. Dice it and add
  to the lettuce. Into 2 Tb hot bacon fat, add the vinegar and water
  and bring to a boil. Pour over lettuce, mix and serve.

  Source; Treasured Polish Recipes for Americans
  Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown NY 315-786-1120

MMMMM

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

      Title: Chickenlegs with Mango Chutney & Carott-Rice
 Categories: Cyberealm, Main dish, Ethnic
      Yield: 2 servings

     18 oz Chickenlegs,allready cooked
           Chutney:
      1    Mango, fresh   or
    1/3 oz Mango ,canned
      1    Onion
      1    Piece of fresh Ingwer
      1 tb Oil
      2 oz Raisins
      1 tb Sugar
      3 tb Vinegar
      1 tb Catsup
           Pepper
    1/2 ts Coriander
    1/2 ts Kurcuma
           Rice:
      5 oz Rice
      3 tb Coconut, shredded
  3 1/2 oz Carotts
    1/3 oz Butter
      2 tb Sugar

  1. Bake the precooked chickenlegs in 200 C oven untill they are brown.
  2. Peel the mango, remove stone and cut into small cubes.
  3. Peel and chop onion finely.
  4. Peel and chop ingwer finely.
  5. Heat the oil and saute the onion; add the mango and ingwer.Saute a
     minute more.Add the rest and let it simmer 30 minutes. Let it cool
  and
     season as hot as you like.
  6. Simmer the rice in saltwater until done; keep warm
  7. Put the coconut into a dry skillet and brown it.
  8. Peel the carotts and cut into fine strips or grate them.
  9. Heat the butter in skilett and fry the carotts shortly; add sugar
  and
     heat until sugar has become caramel. Stir all the time.
  10.Add carotts and the coconut to the rice, mix and serve with the
  cold
     chicken and the cold mango. Good for hot summerdays.

     Out of "Freizeit revue" magazine.

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

MMMMM

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

      Title: Hot & Spicy Chicken Nuggets
 Categories: Cyberealm, Snacks, Poultry
      Yield: 3 dozen

      8 oz PHILADELPHIA Brand soft
           Cream Cheese
    1/2 c  Salsa
      2 tb Milk
    1/2 ts Cumin [ground]
    1/2 ts Onion powder
    1/2 ts Garlic powder
    3/8 ts Cayenne pepper
      2 pk [10.5 oz] frozen chicken
           Nuggets

  1)      Stir together all of the ingredients except the chicken
  nuggets in a small bowl, until well blended... then chill... 2)
  Prepare the chicken nuggets according to the package directions... 3)
  Serve with the dip...

  This creamy salsa dip is a natural accompaniment for popular chicken
  nuggets...

  From the Philadelphia Brand Cream Cheese Finest Recipe Collection and
  Fred Goslin on Cyberealm Bbs... Home of KookNet at [phone]

MMMMM

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

      Title: Pizza Rolls
 Categories: Cyberealm, Snacks
      Yield: 12 servings

      1 lb Frozen italian bread dough
           [thawed]
      8 oz PHILADELPHIA Brand soft
           Cream Cheese with herb
           & garlic
  1 1/2 c  KRAFT shredded low moisture
           .part-skimmed Mozzarella
           Cheese
    3/4 c  Pepperoni [chopped]
    1/3 c  Green pepper [finley chopped
      1 tb Olive oil
    1/2 ts Italian seasoning

  1)      Roll the dough to 15"x20" rectangleon a floured surface...
  Spread the cream cheese over the dough to within 1" of the edges...
  2) Sprinkle the mozzarella cheese, pepperoni, and the peppers over
  the cream cheese and roll the dough from the LONG sides, pressing the
  edges together to seal... Brush the top and sides with the olive oil
  and sprinkle with the italian seasoning... 3) Cover and let rise in a
  warm place for 1 hour... and preheat your oven to 350°... 4) Bake 30
  to 35 min or until golden brown... Slice and serve...

  From the Philadelphia Brand Cream Cheese Finest Recipe Collection and
  Fred Goslin on Cyberealm Bbs, home of KookNet at [phone]

MMMMM

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

      Title: Carmel Pecan Sticky Buns
 Categories: Cyberealm, Breads
      Yield: 2 dozen

      8 oz PHILADELPHIA Brand Cream
           Cheese [cubed]
    3/4 c  Cold water
      1 pk [16 oz] hot roll mix
      1    Egg
    1/3 c  Granulated sugar
      1 ts Cinnamon [ground]
      1 c  Pecan halves [may be coarsly
           Chopped if desired]
    3/4 c  Brown sugar
    1/2 c  Light corn syrup
    1/4 c  Butter [melted]

MMMMM--------------------PREHEAT OVEN TO 350-------------------------

  1)      Stirr together 6 oz of cream cheese and the cold water in a
  small sauce pan cooking over low heat until the mixture is at 115° to
  120°, stirring occasionally... 2) Stir together the roll mix and
  yeast packet in a large bowl, then add the cream cheese mixture and
  the egg mixing until the dough pulls away from the sides of the
  bowl... 3) Knead the dough on a slightly floured surface for 5 min...
  or until smooth and elastic... Cover and let rise in a warm place for
  20 min... 4) While the dough is rising, beat the remaining cream
  cheese, sugar, & cinnamon in a small bowl with an elec. mixer until
  well blended... 5) Roll out the dough to 18"x12" rectangle and spread
  the cream cheese mixture over the dough to within 1" from the
  edges... Roll up from the long side, sealing the edges and cut into
  24 3/4" slices 6) Stir together the remaining ingredients in a small
  bowl and spoon 2 teaspoons full into bottoms of greased cups of
  muffin pan... 7)      Place dough, cut side up, in cups cover and let
  rise in warm place for 30 min... 8) Bake 20 to 25 min or until golden
  brown... Invert onto serving platter immediately...

  From the Philadelphia Brand Cream Cheese Finest Recipe Collection and
  Fred Goslin on Cyberealm Bbs, home of KookNet, in Watertown NY at
  [phone]

MMMMM

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

      Title: Grilled Herb Schnitzel
 Categories: Cyberealm, Meats, Ethnic, Low-cal
      Yield: 4 servings

      1 bn Herbs, mixed
      1 sm Read Onion
      2 sl White Bread
      2 tb Lemonjuice
      2 tb Wine Vinegar
      4 tb Oliveoil
 17 2/3 oz Chickenbreast Filets
           Salt, Pepper

  1. Wash the herbs and chop the leaves finely.(parsley,basil,mint,for
     example )
  2. Chop the onion finely and mix with herbs, lemonjuice,
     vinegar and oil together.
  3. Slice the filets into thin slices and ,between two sheets of
  waxpaper,
     pound flat lightly.
  4. Salt and pepper to taste.
  5. On a preheated grill, grill each side for 1 1/2 minutes.
  6. Arrange on plate and pour the herbmix over all.
  7. Serve with a good red wine.

     Out of "Die Actuelle"magazine

     Translated by Brigitte Sealing Cyberealm BBS 315-786-1120

MMMMM

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

      Title: Filled Mini Cucumbers
 Categories: Cyberealm, Main dish, Vegetables, Ethnic
      Yield: 4 servings

  3 1/2 oz Corn,Fresh
      1 ts Instant Broth
      5 oz Bacon
      2    Onions
      8    Mini Cucumbers
      6 oz Edamer Cheese
      1 tb Parsley, chopped finely
      1    Egg
           Salt, Pepper
      2 tb Sweet Cream

  1. Cook the fresh corn in the broth untill done,take of the cobs.
  2. Cube the bacon and with the onion saute untill glassy, cool.
  3. Wash mini cucumbers and cut off the ends, cut off a small lid and
  with
     a teaspoon scoop out the insides. Cube the lid and the insides
  small. 4. Drain the corn, save the broth, and mix together with the
  cheese,
     herbs,egg and seasons.
  5. Fill the cucumbers and put into a ovenproof form;arrange what does
  not
     fit into cucumbers between them in the form.
  6. Mix the broth with the cream and pour over cucumbers.
  7. Cover and bake in 200C for 30 minutes.
  8. Serve with parsley potatoes.

     Out of "Die Actuelle" mgazine

     Translated by Brigitte Sealing Cyberealm BBS 315-786-1120

MMMMM

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

      Title: Apple Spiced Iced Tea
 Categories: Cyberealm, Beverages
      Yield: 2 quarts

MMMMM-----------------COOLERS FROM CHEF FREDDY'S----------------------
      2 md Sweettart apples
    3/4 tb Cinnamon
  1 1/2 tb Sugar
      6    Teabags of orange peako tea
           Water
           Ice

  This recipe is written for the "Mr. Coffee" "Ice Tea Pot" and it works
  well. For those of you that don't have one, you may have to adapt this
  recipe for use with other machines... or your own proceedures for
  making iced tea... CF

  1)      Slice the apples into thin slices and remove the cores and
  seeds... place ½ of the slices in the steeping pot... 2) Mix the
  cinnamon and the sugar until it is uniform in color... then sprinkle
  it over the apple slices in the steeping pot... 3) Follow the
  directions to make Iced tea that came with the machine... add the
  teabags to the steeping pot on top of the apples... Add the remaining
  apple slices to the pitcher on top of the ice... assemble the machine
  and the pitcher and turn it on... 4) add the apple slices from the
  steeping pot to the pitcher when the tea is done along with more ice
  to fill the pitcher... stir vigorously and serve...

  From Fred Goslin on Cyberealm Bbs and KookNet in Watertown NY Phn.
  [phone]

MMMMM

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

      Title: Roasted Eggplant Dip
 Categories: Dips, Appetizers, Vegetables, Vegan, Cyberealm
      Yield: 8 servings

  1 1/2 lb Eggplant, halved lengthwise
      2    Plum Tomatoes, halved
      1 sm Onion, quartered
      4 lg Cloves Garlic, unpeeled
      1    Sprig Fresh Thyme, or
      1 pn Dried Thyme Leaves, crumbled
      2 tb Olive Oil
           Fresh Parsley, minced
           Toasted Pita Bread Triangles

  Preheat oven to 400°F. Place eggplant, skin side up, in a large
  roasting pan. Add tomatoes, onion, garlic and thyme. Drizzle oil
  evenly over wegetables. Bake until eggplant is very tender when
  pierced with a knife, about 50 minutes. Cool vegetables slightly.

  Peel eggplant and garlic. Transfer eggplant pulp, garlic, tomatoes,
  onion and any liquid in bottom of pan to the work bowl of a food
  processor. Add thyme leaves, discarding stem. Puree until smooth.
  Transfer to a bowl and season with salt and pepper. (Can be prepared
  1 day ahead; refrigerate.) Garnish with parsley and serve dip at room
  temperature with pita bread triangles.

  Source: Unknown Typed by Katherine Smith Cyberealm BBS Watertown NY
  and home of Kook-Net 315-786-1120

MMMMM

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

      Title: Cheese Fondue from Katherine Smith
 Categories: Appetizers, Dips, Cyberealm
      Yield: 4 servings

      1    Clove Garlic, halved
      1 c  Chicken Broth
      1 ts Lemon Juice
      2 c  Gruyere Cheese, grated
      2 c  Cheddar Cheese, grated
      2 ts Cornstarch
      1 ds White Pepper
      1 pn Nutmeg, grated
    1/2    Loaf of Favorite Bread
      2    Apples, sliced

  Rub inside of fondue pot with cut garlic clove. Place pot on stove,
  pour in chicken broth and lemon juice, and cook iver medium heat unol
  bubbly. Turn heat to low, and gradually stir in cheeses with a wooden
  spoon. Blend in cornstarch, and continue to cook, stirring
  constantly. In about 2-3 minutes, mixture ahould be thick and smooth
  (do not allow fondue to boil.) Season with salt and pepper and
  nutmeg. Place fondue pot on it's stand at the table, without the
  burner. Serve with bread cubes and apple slices.

  Source: Seventeen Magazine, February 1994 Typed by Katherine Smith
  Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120

MMMMM

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

      Title: White Bean Dip
 Categories: Dips, Appetizers, Cyberealm
      Yield: 2 cups

      1 lg Clove Garlic, peeled and
           Chopped
      1 md Jalapeno Pepper, seeded and
           Coarsley chopped
     30 oz Can White Kidney Beans,
           Drained, rinsed and drained
    3/4 c  Plain Low-Fat Yogurt
      4 ts Lime Juice
    1/4 ts Ground Cumin
    1/4 ts Salt
    1/8 ts Cayenne Pepper
      1 md Tomato, seeded and finely
           Chopped
      2 ts Parsley, finely chopped

  Put the garlic and jalapeno in a food processor and chop very finely.
  Add the beans and process to a paste; scrape down the sides of the
  processor bowl.

  Add the yogurt, lime juice, cumin, salt and cayenne pepper. Process
  until smooth. Transfer to a bowl and stir in most of the tomato and
  parsley, saving a little to garnish the top.

  The dip can be covered and refrigerated at this point. Heat in a
  double boiler or in a water bath on top of the stove. Serve dip warm,
  garnished with a little tomato and parsley. Serve with vegetables or
  tortilla chips.

  Source: San Francisco Examiner Typed by Katherine Smith Cyberealm BBS
  and home of Kook-Net Watertown NY 315-786-1120

MMMMM

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

      Title: Fruit Kebabs with Yogurt Dip
 Categories: Appetizers, Dips, Fruits, Cyberealm
      Yield: 4 servings

    3/4 c  Plain Yogurt
      2 tb Confectioner's Sugar
      1 tb Lemon Juice
      1 tb Seedless Grapes
      1 c  Pineapple Cubes
    3/4 c  Strawberries
      1    Orange, peeled and sectioned
    1/2 c  Fresh Blueberries

  To prepeare fruit dip, put yogurt, confectioner's sugar and lemon
  juice in a small mixing bowl. Blend ingredients with a mixing spoon
  until mixture is smooth. Chill until serving time.

  Pierce fruit onto wooden skewers, alternating types of fruit for a
  colourful mix.

  Spoon dip into a serving platter bowl and place at center of serving
  platter, then arrange skewers around bowl.

  Source: Medford Mail Tribune, 3 May 1994 Typed by Katherine Smith,
  Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120

MMMMM

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

      Title: Emerald Dip and Shamrock Shrimp
 Categories: Appetizers, Dips, Cyberealm, Fish
      Yield: 8 servings

MMMMM----------------------------DIP---------------------------------
      1 lb Spinach, stems removed, or
     10 oz Package Spinach
      2    Green Onions and Tops,
           Sliced
    1/2 c  Packed Parsley Sprigs
    1/2 ts Dried Dill Weel
    1/2 c  Plain Nonfat Yogurt
    1/2 c  Nonfat Sour Cream
    1/4 c  Nonfat Mayonnaise Dressing
      1 ts Anchovy Paste
    1/8 ts Ground Nutmeg
    1/8 ts Salt
      1 pn Ground White Pepper
      3 tb Fresh Lemon Juice

MMMMM---------------------------SHRIMP--------------------------------
      1 c  Parsley Sprigs
      1 c  Water
      2 tb Fresh Lemon Juice
      1    Clove Garlic, halved
      1 ts Dried Tarragon Leaves
    1/8 ts Cinnamon
    1/8 ts Salt
      1 lb Large Shrimp, in shells
           Vegetable Cooking Spray

MMMMM--------------------------CRUDITES-------------------------------
      2 c  Broccoli Florets
      4 oz Snow Peas
      2    Green Peppers, cut into
           Rings or strips
      1 md Zucchini, cut into spears or
           Sliced

  Dip: In a large pot, place spinach with water that clings from
  washing. Cook covered over mdium heat until completely wilted, about
  5-7 minutes. Drain and rinse immediately under cold water. Place
  spinach in strainer and press to extract as much liquid as possible.
  In a food processor, place spinach with green onions, parsley and
  dill weed; process to puree. Add remaining dip ingredients except
  lemon juice; process until smooth. Stir in lemon juice to taste.
  Refrigerate until ready to serve.

  Shrimp: In a blender, process all ingredients except shrimp and
  cooking spray until smooth. Let mixture stand in blender contantainer
  5 minutes, or until green part rises to top, leaving water
  below.Shell shrimp, leaving tails intact if desired. In a baking
  dish, arrange shrimp in a single layer; spray ightly with cooking
  spray, tossing to coat. Spoon parsley mixture evenly over shrimp,
  discarding water at bottom of container. Turn shrimp to coat with
  parsley mixture. Spray a large nonstick skillet with cooking spray;
  heat over medium-high heat. Add 1/4 of the shrimp and saute, turning
  over once, just until opaque in center, 1-2 minutes. (Be careful not
  to overcook.) Remove shrimp to plate. Wipe out skillet and repeat
  with remaining shrimp in three batches. Serve shrimp warm, room
  temperature or cold; refrigerate if not serving within one hour.
  Serve shrimp and dip with crudites arranged on a platter.

  Per Serving: Shrimp: Calories: 85, Protein: 13g, Fat: 1g, Cholesterol:
  90mg, Fiber: 2g, Sodium: 133mg. Dip: Calories: 45, Protein: 3g,
  Carbohydrate: 8g, Fat: .5g, Cholesterol: 5mg, Fiber: 1g, Sodium:
  207mg.

  Source: Medford Mail Tribune, March 1994 Typed by Katherine Smith
  Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120

MMMMM

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

      Title: Fishrolls with Peppers
 Categories: Cyberealm, Fish, Ethnic
      Yield: 4 servings

     10    Pearlonions
      6 oz Butter
      5 tb Sherry
      1 bn Parsley
      2 tb Mustard, spicy
      8    Fishfilets
      4 sm Peppers, green, red,yellow
      2 sl White Bread
      1    Clove Garlic

  1. Saute the cubed onions in 1 tablespoon butter for 1 minute; add the
     sherry and season with salt and pepper to taste, and let it simmer
  for
     another 5 minutes.
  2. Knead the rest of the butter with the finely chopped parsley and
  the
     mustard together.
  3. Half the fishfilets lenghtwise and spread the mustard-butter-herb
  mix
     over them. Roll them up in little rolls.
  4. Wash the peppers and cut in halfs and clean out the insides.
  5. Put the onioncubes evenly in each pepperhalf and carefully set two
     fishrolls in each pepper.
  6. Cut aluminum foil into sqares, big enough for the pepperhalfs, put
  a
     pepper on each and fold over and twist to close tightly.
  7. Put on a hot grill for 20 minutes.
  8. Toast the bread golden brown and rub it with the peeled garlic. Cut
     bread into little squares and put over the ready grilled peppers
  and
     serve.

     Out of "Die Actuelle" magazine

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

MMMMM

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

      Title: Grilled Turkeyspears with 3 sauces
 Categories: Cyberealm, Low-cal, Meats
      Yield: 4 servings

     18 oz Turkeybreast Filets
      3    Limes
  3 1/2 oz Mild Pepperoni,sliced
      2    Corn Cobs
      2 tb Oil
    1/2 tb Chilipowder
           Sauce 1:
           ----------
  1 3/4 oz Sweet Cream,
      1    Banana, soft, mashed
           Curry, salt, pepper
           Sauce 2:
           ---------
  3 1/2 oz Blue Cheese, crumbled
  3 1/2 oz Yogurt
           Pepper
           Sauce 3:
           ---------
  3 1/2 oz Sweet Cream
  1 3/4 oz Cranberries, jellied,mashed
           Horseradish to taste

   Mix the juice from one lime with the oil and the chilipowder
  together.
   Cut the turkeyfilets into cubes. Slice the limes into thin slices.
   Cut each corncob in half. Take all and put on long scewers and spread
   with the oilmix and grill for about 10-15 minutes.
   For the sauces mix all the ingridients together and put in bowls and
   serve with turkey.

   Out of "die Actuelle" magazine.

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

MMMMM

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

      Title: Grilled Turkeylegs
 Categories: Cyberealm, Ethnic, Meats
      Yield: 6 servings

      4    Turkeylegs
     18 oz Peaches
      4 tb Peanutbutter,soft
      2 tb Coconut, grated
      1    Clove Garlic
      1 tb Honey
      1    Ingwer, walnut size
           Chilipowder

  Puree the peaches in blender. Smash the garlic; add to it. Chop
  the ingwer very fine; add to it and the honey and coconut. Mix all
  together and marinade the turkey legs in it, let stand in the
  fridge for, at least, 5 hours. Grill for 60 minutes and spread with
  the marinade often and turn often.

  Out of "Die Actuelle" magazine

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

MMMMM