---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Ham and Cheese Roll-Ups
 Categories: Appetizers
   Servings:  1
 
      1 pk (6-oz) honey ham slices             1 sm Green/red bell pepper
      1    Jar (5-oz) sharp                         Seeded and cut into 14
           Pasteurized process cheese               Strips
           Spread                                   Sliced tomatos
 
  Cut each ham slice in half; spread cheese ebenl;y over each slice. Place a
  pepper strip on one end of each slice; roll-up. Place on serving platter
  with tomatos.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Holiday Appetizer Quiche
 Categories: Appetizers
   Servings:  1
 
-----------------------------------CRUST-----------------------------------
  1 1/2 c  Butter crackers crushed         1 1/2 c  All purpose flour
    2/3 c  Butter flavored crisco        

----------------------------------FILLING----------------------------------
    1/4 c  Snipped fresh parsley               1    Jar (4-oz) diced pimentos,
      1 c  Whipping cream                           Well drained
      1 c  Half and half                     3/4 c  Thin sliced green onions
      1 ts Salt                                     With tops
    1/4 ts Pepper                            2/3 c  Chopped ham, crumbled
      5    Eggs                                     Sausage, diced pepperoni or
      2 c  Shredded swiss cheese                    Crumbled cooked bacon
 
  CRUST: Combine flour and cracker crumbs. Cut in crisco until mixture
  resembles coarse oatmeal. Sprinkle with 1/2 cup water, a Tb at a time. Toss
  with a fork until crumbs are completely moistened. Press mixture into
  bottom of ungreased 15x10x1-inch pan.  Prick crust with fork. FILLING:
  Sprinkle swiss cheese, ham, onions, parsley and pimentos evenly over crust.
  Beat eggs, cream, half anf half, salt and pepper. Pour over filled crust.
  Bake at 400 degrees in preheated oven for 25- 30 minutes or until set. Cool
  5-10 minutes. Cut into 1 1/2x2-inch pieces. Serve warm. NOTE: Crust may
  bubble during baking and need to be pricked with fork again.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Honey Roasted Bridge Mix
 Categories: Appetizers
   Servings:  1
 
    1/2 c  Honey                               4 c  Mixed nuts with no peanuts
      2 tb Butter/margarine                    2 tb Superfine sugar
      1 ts Ground cinnamon divided        
 
  Combine honey, butter and 1/4 ts cinnamon in saucepan; bring mixture to
  boil and boil 2 minutes stirring constantly. Pour honey mixture over nuts
  and mix until nuts are coated. Spread on fold- lined cookie sheet or jelly
  roll pan. Bake at 325 degrees, 10-15 minutes, or until nuts are glazed and
  lightly browned. Do not allow nuts to burn. Cool 20-30 minutes; remove from
  foil. Combine sugar and remaining cinnamon; toss with glazed nuts to coat.
  NOTE: Redskin peanuts may be substituted for the mixed nuts. Superfine or
  bar sugar may be made by processing granulated sugar in the blender.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Hot Mushroom Turnovers
 Categories: Appetizers
   Servings:  1
 
-----------------------------------PASTRY-----------------------------------
      1 pk (8-oz) cream cheese soften        1/2 c  Butter/margarine softened
  1 1/2 c  All purpose flour             

----------------------------------FILLING----------------------------------
      3 tb Butter/margarine softened           1 ts Salt
    1/2 lb Minced mushrooms                  1/4 ts Thyme leaves
      1 lg Minced onion                        2 tb Flour
    1/4 c  Sour cream                          1    Beaten egg
 
  About 2 hourse before serving: DOUGH: In large bowl with mixer at medium
  speed, beat cream cheese, flour and butter or margarine until smooth; shape
  into two balls; wrap in plastic wrap or aluminum foil and refrigerate 1
  hour. FILLING: In 10 inch skillet over medium heat, cook mushrooms and
  onion in butter or margarine until tender, stirrring occasionally. Stir in
  sour cream, salt, thyme and flour; set aside. On floured surface with
  floured rolling pin, roll each half of dough 1/8 inch thick. With floured 2
  3/4-inch round cookie cutter, cut out as many circles as possible. Repeat.
  SCraps of dough may be gathered and rolled out again. Preheat oven to 450
  degrees. Onto one half of each dough circle, place a ts of mushroom
  mixture. Brush edges of circles with some egg; fold dough over filling.
  With fork, firmly press edges together to seal; prick tops. Place turnovers
  on ungreased cookie sheet; brush with remaining egg. Bake 12-14 minutes
  until golden.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Japanese Gyoza Pot Stickers
 Categories: Appetizers
   Servings:  1
 
           Gyoza wrappers                    1/2 lb Ground beef
  1 1/2 c  Cabbage                             1 tb Cooking wine
      4    Green onions chopped                1 tb Kikkoman soy sauce
      3    Dried mushrooms soaked in           1 tb Sesame oil
           Warm water 15 minutes             1/4 ts Black pepper
           Drained and chopped                      Salad oil
      2 ts Ginger root grated            

-----------------------------------SAUCE-----------------------------------
           Kikkoman soy sauce                       Very very hot
           Chili sesame oil which is      
 
  Chop cabbage fine, place in colander and pour boiling water over the
  cabbage. Cool to touch, then squeeze cabbage well to get the water out. In
  a bowl mix cabbage, chopped green onions, chopped mushrooms and grated
  ginger. Mix ground beef, wine, soy sauce, sesame oil and black pepper
  together with vegetables; mix well. Place a small amount of filling (about
  1 ts) in center of gyoza wrapping and fold in half. Pleat edge to seal. If
  edges won't stick together, dampen the inside edge with a little water,
  then pleat. Put 2 Tb salad oil in heated skillet (on medium heat). Place
  gyozas in skillet, close together and fry until golden brown. Then, at edge
  of pan, pour in a little water, up to 1/4 of the depth of the pot-stickers.
  Cover, turn heat to low and simmer until water is gone. Serve with dipping
  sauce as appetizer, or with hot rice as entree. SAUCE: Mix soy sauce with
  chili sesame oil. Use a proportion of 10parts soy sauce to 1 part oil; if
  you use a 5 to 1 proportion it may be a little hot for most people. The
  authentic sauce is a 2 to 1 proportion.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Lebanese Stuffed Grape Leaves
 Categories: Appetizers
   Servings:  1
 
  1 1/2 c  Uncooked rice NOT instant           2 tb Melted butter
      2 ts Salt                                2 lb Lean ground lamb
      1 ts Pepper                            100    Grape leaves
    3/4 ts Allspice                            1    Sliced fresh lemon
    3/4 ts Cinnamon                       
 
  Put the rice in a colander and rinse 3 times with cold water. Combine the
  salt, pepper, allspice and cinnamon and sprinkle over rice, stirring to mix
  well. Add butter and lamb to rice and mix well. Place grape leaves in a
  large bowl and cover with boiling water to soften. Remove and drain in
  colander. Cool. To stuff leaves, place a ts of the rice and meat mixture on
  each leaf. Beginning at the stem end, rool the leaf up over the filling,
  folding the sides of the leaf in, halfway toward the center, so the leaf is
  a nicely tucked, tight little package by the time you reach the tip. Repeat
  with remaining leaves and filling. Cover the bottom of a large pan with a
  few of the grape leaves and the lemon slices. In neat rows, arrange the
  stuffed grape leaves on top of the lemon slices. Invert a heavy dish on top
  of the grape leaves, so the bottom of the dish is pressing down on them.
  Add water to the pan, bring to a boil, reduce heat and simmer on low for
  about 35 minutes, or until stuffed grape leaves are tender.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Mexican Pita Chips
 Categories: Appetizers
   Servings:  1
 
    1/4 c  Lite margarine softened             1 ts Chili powder
      1    Crushed garlic clove                1 ts Worcestershire sauce
      1 tb Dried oregano                       4 lg Pita breads
      1 tb Chopped parsley                
 
  Preheat oven to 400 degrees. In small bowl, combine first 6 ingredients.
  Cut each pit bread in half; spread each half with margarine mixture, then
  cut each into quarters. Place on baking sheet; bake 3-5 minutes until
  browned and crisp.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Miniature Puff Appetizers and Fillings
 Categories: Appetizers
   Servings:  1
 
      1 c  Water                               1 c  Flour
    1/2 c  Butter/margarine                    4    Eggs

-----------------------------CORN BEEF FILLING-----------------------------
      1 cn (12-oz) corned beef             1 1/4 c  Sour cream
      2 tb Dried french onion soup mix   

----------------------------DEVILED HAM FILLING----------------------------
      1 cn (2 1/2-oz) deviled ham              1 tb Chili sauce
      1 pk (3-oz) soften cream cheese        1/2 ts Prepared mustard

------------------------------SPINACH FILLING------------------------------
      1    Box (10 1/2-oz) frozen            1/2 c  Salad dressing
           Chopped thawed and drained          1 pk Vegetable dry soup mix
           Well spinach                        1 c  Chopped water chestnuts/
  1 1/2 c  Sour cream                               Almonds
 
  Preheat oven to 375 degrees. Heat water and butter/margarine to a rolling
  boil in saucepan. Stir in the flour all at once and beat over low heat
  until the mixture leaves the side of the pan and forms a ball. Remove from
  heat. Beat in eggs thoroughly, one at a time. Beat mixture until smooth and
  velvety. Using a spoon or pressing with a pastry bag, drop balls the size
  of a thimble on an ungreased baking sheet. Bake about 25-30 minutes, or
  until puffs are golden brown and dry.NOTE: Puffs may be made in the morning
  and covered loosely with paper towel so they soften a little. Slice in half
  and fill with one of the fillings. Mix together all ingredients for any one
  of the fillings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Mushroom Turnovers #1
 Categories: Appetizers
   Servings:  1
 
    1/2 c  Pecans (2-oz)                     1/2 ts Salt
      3 md Size leeks well washed            1/8 ts Pepper
           Finely diced (1 1/2 cup)          1/2 c  Dairy sour cream
  3 1/2 tb Butter                              8    13 x 9 inch sheets phyllo
      1 lb Mushrooms trimmed halved                 Dough (from 8-oz package)
           And thinly sliced (about            6 tb Melted butter
           5 cup)                         
 
  Preheat oven to 350 degrees. Bake pecans on cookie sheet in preheated oven
  until toasted about 10 minutes, Cool. Coarsely chop. Raise temperature to
  375 degrees. Place rack in lowest position. Saute leeks in 2 1/2 Tb of the
  butter in large, heavy skillet over medium heat until soft and lightly
  browned, about 20 minutes. Add msuhrooms and remaining 1 Tb butter. Cook
  until mushrooms are soft and moisture has evaporated, about 15 minutes
  longer. Stir in mint, salt and pepper. Remove from heat; stir in sour cream
  and reserved nuts. Cool slightly. Lightly grease cookie sheet. Working with
  one sheet of phyllo at a time and keeping the others covered with plastic
  wrap, brush a sheet with melted butter. Cut sheet lengthwise into 4 equal
  pieces. Place a measuring tablespoonful of filling on the bottom corner of
  the strip, leaving a 1 inch bottom border. Fold corner up over the filling
  to form a triangle, then fold the triangle up and over. Keep flipping
  triangle up and over to end of strip. Trim off any excess dough. Repeat
  with remaining phyllo and filling. Place turnovers on prepared cookie
  sheet. Lightly brush with melted butter. Bake in preheated moderate oven at
  375 degrees until crisp and golden, 12-15 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Mushroom Turnovers #2
 Categories: Appetizers
   Servings:  1
 
    1/2 c  Pecans (about 2-oz)               1/2 ts Dill seed
      3 md Size leeks washed and             1/2 ts Salt
           Finely diced (1 1/2 cup)          1/4 ts Pepper
  3 1/2 tb Butter                            1/2 c  Sour cream
      1 lb Mushrooms trimmed and               8    13x9 inch sheets phyllo
           Finely sliced (about 5 cup)              Dough from 8-oz package
    1/2 ts Fennel seed crushed                 6 tb Melted butter
 
  Preheat oven to 350 degrees. Bake pecans on cookie sheet until toasted,
  about 10 minutes. Cool. Coarsely chop. Raise temperature to 375 degrees.
  Place rack in lowest position. Saute leeks in 2 1/2 Tb of the butter in a
  large heavy skillet over medium heat until soft. Add mushrooms and
  remaining 1 Tb butter. Cook until mushrooms are sooft and moisture has
  evaporated. Stir in fennel seed, dill seed, dalt and pepper. Remove from
  heat; stir in sour cream and nuts. Cool slightly. Lightly grease cookie
  sheet. Working with one sheet of phyllo at a time and keeping the others
  covered with a damp towel and plastic wrap, brush a sheet with melted
  butter. Cut sheet lengthwise into 4 equal pieces. Place a measuring
  tablespoonful of filling on the bottom corner of one strip, leaving a 1
  inch bottom border. Fold corner up over the filling to form a triangle,
  then fold the triangle up and over like folding a flag. Keep flipping
  triangle up and over to end of strip. Trim off any excess dough. Repeat
  with remaining phyllo and filling. Place turnovers on prepared cookie
  sheet. Lightly brush with melted butter. BAke in preheated oven at 375
  degrees until crisp and golden, 12-15 minutes. NOTE: Turnovers may be
  frozen before baking.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Party Mix
 Categories: Appetizers
   Servings:  1
 
    1/4 c  (1/2 stick) margarine or            8 c  Your favorite chex cereals
           Butter                              1 c  Salted mixed nuts
  1 1/4 ts Seasoned salt                       1 c  Pretzel sticks
  4 1/2 ts Worcestershire sauce           
 
  Melt margarine in open roasting pan in preheated 250 oven. STir in
  seasonings. Gradually add cereals, nuts and pretzels; stir to coat evenly.
  Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool.
  Store in airitght container.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Pickled Holland Herring
 Categories: Appetizers
   Servings:  1
 
      1    Keg holland herring           

------------------------FOR EACH WIDE MOUTH JAR (QUA------------------------
      2 c  Spanish onions coarsely cut       1/4 ts Salt
           Divided                           1/2    Half bay leaf
    1/2 ts Mustard seed                             White pepper
    1/2 ts Whole black peppercorns        
 
  Drain brine from keg and clean herring cutting off tail and head if
  necessary. Soak in refrigerator for at least 24 hours in about 3 gallons of
  water, soak longer and change water 5-6 times if herring are packed in
  salty brine. This will vary because of varieties of herring - salt,
  schmaltz, matjes and bismark - and they vary as to saltiness and firmness.
  To bone herring, take a sharp, pointed knife and slit along the backbone,
  starting with the head end on your left hand side, grasped firmly by your
  left hand, and traveling the knife across the spine, going about an inch
  down toward the bone until you come to the tail end. Bend the tail sharply
  to break it, then reverse the fish and move back along the spine, loosening
  flesh from bone with index finger and thumb. Roll slivers of fillet around
  pieces of dill pickle and fasten with a toothpick, you can make these large
  or smaller, for appetizers. In each jar, place 1 cup onions, the mustard
  seed, peppercorns, salt and bay leaf. Pack in rolmops, the remaining 1 cup
  onions, then fill empty spaces around herring with mixture of 1/2 water,
  1/2 vinegar. Place lid on jar and shake from side to side to get rid of air
  bubbles. Remove lid and add more water and vinegar mixture to fill
  completelt. Cover again and refrigerate for 10 days. Rolmops must be eaten
  within 4 weeks, or they get soft.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Pizza Snacks
 Categories: Appetizers
   Servings:  1
 
    1/2 lb Italian sausage                     1 c  Shredded sharp process
      1 tb Crushed oregano                          Cheese
      1 cl Garlic, minced                    1/4 c  Grated parmesan cheese
      1 pk Refrigerated biscuits                    Olives sliced for garnish
           Tomato paste                   
 
  Brown sausage; drain. Add oregano and garlic. On greased cookie sheet,
  flatten biscuits to 4 inch circles with floured custard cup; leave rim.
  Fill with tomato paste and sausage. Sprinkle with cheeses. Bake at 425
  degrees for about 10 minutes. Trim with olive slices.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Quesadillas
 Categories: Appetizers
   Servings:  1
 
      3    6-inch flour tortillas            1/2 c  (2-oz) shredded sharp
           Oil                                      Cheddar cheese
      1 c  (4-oz) shredded monterey          1/2 c  Finely chopped tomato
           Jack cheee with jalapeno                 Cilantro leaves
           Pepper                         
 
  Fry each tortilla in 1/4 inch of hot oil until crisp and golden, turning
  once, drain. Place tortillas on paper towels. Sprinkle with combined
  cheeses; top with tomatos. Microwave on high 1 to 1 1/2 minutes or until
  cheese is melted. CUt each tortilla into quarters, top with cilantro. Serve
  warm. If using regular oven, place on cookie sheet. BAke at 350 degrees, 10
  minutes or until cheese is melted. The rest is as above.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Sausage and Mushroom Phyllo Twists
 Categories: Appetizers
   Servings:  1
 
    1/2 lb Pork sausage meat crumbled               Leaves
      1 sm Onion, minced                       2 oz Cream cheese softened
      1 cl Garlic, minced                      4    16 x 12 inch sheets phyllo
      1 tb Unsalted butter                          Stacked between 2 sheets of
    1/2 lb Mushroom chopped fine                    Wax paper and covered with
    1/2 ts Ground cumin                             Damp dish towel
           Pinch of allspice                 1/4 c  Clarified butter
    1/2 ts Dried crumbled mint                 2 tb Fine fresh bread crumbs
    1/4 c  Minced fresh parsley           
 
  In a large skillet cook the sausage meat over moderately high heat,
  stirring and breaking up any larger pieces, until it is cooked through and
  browned. Transfer meat to a fine sieve, and drain. In the skillet, cook the
  onion and the garlic in the unsalted butter over moderately low heat until
  the onion is softened. Add the mushrooms, and cook the mixture over
  moderate heat, stirring until the liquid the mushrooms give off evaporates.
  Add the cumin, allspice and the mint and cook the mixture, stirring, for 2
  minutes. Transfer the mixture to a bowl, add the sausage meat, the parsley,
  cream cheese, and salt and pepper to taste, and combine the mixture well.
  Working quickly to keep the phyllo from drying out, put 1 sheet of phyllo
  on a work surface, brush lightly with some of the clarified butter, and
  sprinkle with 1 Tb of the bread crumbs. Lay another sheet of phyllo on top
  of the first sheet and brush lightly with some of the remaining clarified
  butter. Cut the sheets into thirds lengthwise and into quarters crosswise
  to form 12 squares. Put a rounded ts of the filling in each square, gather
  the corners of the phyllo over the filling, and twist the phyllo gently to
  seal it. Continue to make hors d'oeuvres in the same manner with the
  remaining phyllo, butter, crumbs and filling. Bake the sausage and mushroom
  phyllo twists in jelly-roll pans in a preheated oven at 400 degrees for
  10-12 minutes,or until phyllo is golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Sesame Shrimp
 Categories: Appetizers
   Servings:  1
 
----------------------------------MARINADE----------------------------------
      2 tb Sesame seeds                        2 ts Honey
      1    2 1/2 inch piece fresh            1/2 ts Salt
           Ginger- root peeled and           1/8 ts Ground hot red pepper
           Coarsely chopped                2 1/2 lb Large shrimp (about 35)
      1 tb Rice wine vinegar                        Shelled and deveined (2 lb
      1 tb Oriental sesame oil                      When cleaned)
    1/4 c  Cold water                    

-----------------------------------SAUCE-----------------------------------
      2 tb Honey                             1/2 ts Dijon style mustard
      2 tb Rice wine vinegar                   3 tb Peanut oil for cooking
      2 tb Soy sauce                                Shrimp
      4 ts Oriental sesame oil            
 
  MARINADE: Combine sesame seeds and gingerroot in container of electric
  blender or food processor. Cover, whirl until blended. Add vinegar, sesame
  oil, cold water, honey, salt and red pepper. Whirl until blended. Transfer
  the marinade to a large bowl. Add the shrimp and toss to coat. Cover with
  plastic wrap; marinate in refrigerator 45 minutes but no longer than 60
  minutes. SAUCE: Whisk honey, vinegar, soy sauce, sesame oil and mustard in
  small bowl. Reserve. Heat peanut oil in large skillet over medium high
  heat. Working in batches, lift shrimp from marinade with slotted spoon or
  spatula to skillet. Saute until shrimp just begin to curl, 1-3 minutes.
  Serve with sauce.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Shrimp and Sirloin Satay
 Categories: Appetizers
   Servings:  1
 
     24 md Shelled and deveined shrimp       1/4 c  Sliced green onion
      1    Boneless beef sirloin               2 cl Garlic, minced
           Steak cut 3/4 to 1 inch             2 tb Brown sugar
           Thick -about 2/3 lb               1/2 ts Ground ginger
    1/4 c  Soy sauce                           1 ts Red pepper flakes divided
    1/4 c  Dry sherry                        1/2 c  Crunchy peanut butter
      2 tb Sesame oil                        3/4 c  Water
 
  Slice steak into 12 thin slices, about 1/8 to 1/4 inch thick, and 5-6
  inches long. Combine soy sauce, sherry,sesame oil, onion, garlic, sugar,
  ginger and 1/2 ts of the red pepper flakes in a shallow glass dish. Add
  shrimp and beef strips, coat with marinade and cover and refrigerate for 30
  minutes. Drain beef and shrimp and thread 1 beef strip accordian style with
  2 shrimp per skewer, alternating beef and shrimp. Repeat until you have 12
  skewers. In small pan, bring the marinade to a boil and add remaining 1/2
  ts red pepper flakes, peanut butter and water. Heat over low heat until
  sauce is thick and warm. Add more water if necessary.  Heat broiler and
  cook satays for 2 minutes on each side or until shrimp is thoroughly
  cooked, or bake in a 500 degree oven. Serve satays with peanut sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Shrimp New Orleans
 Categories: Appetizers
   Servings:  1
 
    1/2 c  Salad oil                                Minced
      2 tb Vinegar                             1    Celery heart minced
      2 tb Prepared mustard                    2 c  Cleaned cooked shrimp
      1 ts Paprika                                  Shredded lettuce
      2    Green onion with tops,         
 
  Combine ingredients except shrimp, season; pour over shrimp, toss lightly.
  Chill 2 hours. Serve on shredded lettuce.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Spinach and Feta Cheese in Phyllo
 Categories: Appetizers
   Servings:  1
 
    3/4 lb Phyllo dough                             Cheese
      1 lb Butter or more                      2 cl Garlic, minced
      3    Egg                               1/4 c  Finely minced onion
    3/4 lb Feta cheese                         1 lb Fresh spinach
    1/8 lb Fresh parmesan                           Pinch of cayenne pepper
      1 pk (8-oz) softened cream                    Pinch black pepper
 
  Thaw phyllo overnight in refrigerator. When ready to assemble appetizers,
  melt butter and set aside. Whisk eggs and add feta, parmesan, cream cheese,
  garlic and onion. Fold in spinach and season with cayenne pepper, black
  pepper, nutmeg if desirede, and dillweed. Set aside. Remove roll of thawed
  phyllo from box. USing a sharp knife, cut roll into quarters (each
  quarter-roll will be about 3 inches wide, perfect for appetizers. WWork
  with one quarter at a time, keeping the remaining covered with a damp towel
  and refrigerated. Peel off 3 strips from the quarter roll, one at a time.
  Butter each strip and stack on top of each other, you can use a twisted
  napkin dipped in butter as a dauber or a pastry brush or clean fingers.
  Place 1 level Tb of the filling near the Thaw spinach and squeeze dry
  between paper towels. By hand, mix
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Spinach, Walnut and Raisin Boreks
 Categories: Appetizers
   Servings:  1
 
      2 tb Margarine                         1/3 c  Raisins
      2 md Onion, chopped                    1/2 c  Chopped parsley
      2 pk (10-oz each) frozen chopped       3/4 ts Salt
           Spinach thawed and squeezed              Fresh ground black pepper
           Dry                                 1 ts Dried dill
      1    Lightly beaten egg                  1 lb Phyllo leaves
    1/2 c  Chopped walnuts/almonds/        1 1/2    Stick margarine melted
           Pecan                                    Poppy seeds
 
  In a large saucepan, cook the onions in 2 Tb margarine until soft, not
  brown. Add the well squeezed spinach, egg, nuts, raisins, parsley, salt,
  pepper and dill. Mix well. Taste for adequate seasoning. Thaw the phyllo in
  the refrigerator for at least a day before using. Unwrap and unrool dough,
  covering it with a damp, well-wrung towel to keep it from drying out as you
  work. With scissors, cut the dough in half lengthwise, all at once, rather
  than sheet by sheet, and stack all together. Work off this stack. Brush
  some melted margarine along half the top strip of dough. FOld the ungreased
  half over the greased half and place a spoon of filling in one corner. Fold
  the strip over, making a triangle. Continue making triangles as you fold
  the strip up, like folding a flag. Tuck under any ragged edges and brush
  top of triangle with margarine. Sprinkle with poppy seeds. Place on a
  baking tray so as to get as many as possible on one sheet. Continue filling
  strips of dough until all filling is used. Bake the boreks, one tray at a
  time, in the upper third of a preheated 375 degree oven about 20-25 minutes
  or until golden, turning pan once after about 15 minutes. Cool the boreks
  on a wire rack for a few minutes before serving so condensation doesn't
  form and soften the crust. Serve warm. Assembled boreks can be refrigerated
  for a day or two before baking, or after baking freeze them on a cookie
  sheet and then box them. Rewarm boreks in a 375 degree oven about 10
  minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Tartar of Smoked Salmon on Rye Barquette
 Categories: Appetizers
   Servings: 30
 
      1 lb Smoked salmon minced by             1    Egg white
           Hand                              1/2 ts Fresh chives finely chopped
      1 tb Capers                             30    Barquettes-boat shaped
           Juice of 1 lemon only                    Pastry
      1 ts Minced onion                   
 
  MIx well minced salmon, capers, lemon juice, onion, egg white and chives
  and portion into 30 equal parts. Top barquettes and serve. If barquettes
  are not available, use round 1 inch croutons or similar cracker as base.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Triscuit Snack
 Categories: Appetizers
   Servings:  1
 
      1 lb Bacon fried crisp and drain         6    Green onions and stems chop
           And broken into pieces                   Fine
    1/2 c  Salad dressing                           Triscuits
 
  Mix together, put in triscuits. Bake 15 minutes at 350 degrees.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Turkey or Chicken Tenders
 Categories: Appetizers
   Servings:  1
 
  1 1/4 lb Fresh turkey tenderloin             2 lg Egg whites
           Or boneless chicken breast          2 tb Lowfat evaporated milk
  1 1/4 c  Divided oat bran cereal             1 ts Paprika
      1 ts Salt                              1/2 c  Peanut oil
    1/2 ts Pepper                         
 
  Cut turkey tenderloins or chicken breasts into 6 slices by cutting across
  the turkey carefully with sharp knife. Pound tenders to 1/4 inch thickness.
  SLit around edges to keep from curling. Blend 1/2 cup of the oat bran
  cereal with salt and pepper and coat tenders. Whip egg whites lightly with
  milk. Blend remaining 3/4 cup oat bran with paprika. Dip meat into egg
  whites, then into oat bran paprika mixture. Place on baking rack and allow
  5 minutes to dry. Heat peanut oil in large frying pan until hot. Brown
  tenders 2-3 pieces at a time for 3 minutes per side, or until crusty and
  brown. Drain well and serve with a low-fat dip.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Venison Hard Salami
 Categories: Appetizers, Game
   Servings:  1
 
      5 lb Venison without suet/fats       2 1/2 ts Garlic salt
           OR hamburger                        1 ts Hickory smoked salt/liquid
      5 ts Tender quick salt                        Flavoring
  2 1/2 ts Coarse black pepper            
 
  Mix all ingredients in a pan. Keep refrigerated and covered. Mix well once
  a day for 3 days. On 4th day form in firm compact rolls and place on
  broiler pan. Bake 4 hours at  180 degrees. Turn rolls 3 timesduring baking.
  Salami may be cooked longer it you wish it to be firmer.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Broiled Grapefruit Supreme
 Categories: Appetizers
   Servings:  1
 
           Grapfruit - 1/2 of one for               Half - 4 part sugar and 1
           Each person                              Part cinnamon
  1 1/2 ts Butter per half                          Cooked chicken liver for
    1/2 ts Sugar per half                           Each half
      2 tb Sugar-cinnamon mixture per     
 
  Have grapefruit at room temperature. Cut in half; loosen sections. Cut a
  hole in center of each half; fill with butter. SPrinkle sugar over each
  half; then the sugar-cinnamon mixture. Broil grapefruit on a shallow baking
  pan or jelly-roll pan 4 inches from heat about 8-10 minutes or just long
  enough to brown tops and heat to bubbling. Place a cooked chicken liver in
  center of each grapefruit half; sprinkle lightly with sugar; broil 2
  minutes longer. Serve hot.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Cheery Cherry Canapes
 Categories: Appetizers
   Servings:  1
 
    1/2 ts Grated orange peel                 16    Slices party rye bread
      2 tb Fine chopped walnuts                4    Slices (4 oz) thinly sliced
      1 pk (3-oz) softened cream                    Ham
           Cheese                             15    Pitted sweet cherries
      1 tb Orange juice                   
 
  Combine cream cheese, orange juice and peel, and walnuts. Spread about 1/2
  Tb of the mixture on each slice of bread. Cut each slice of ham into 4
  triangles; place one triangle on top of cream cheese mixture. Top each
  canape with a pitted cherry, secured with a toothpick.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Cocktail Party Shrimp
 Categories: Appetizers
   Servings:  1
 
      1    Bunch scallions/shallots                 Salt
    1/2 lg Bunch parsley                            Pepper
      2 cn Whole pimentos                           Dry mustard
      2 lg Pods garlic                              Red pepper
      3    Parts salad oil to 1 part           5 lb Boiled shelled cleaned
           White vinegar                            Shrimp or defrosted frozen
 
  Chop vegetables fine in a food processor or blender. Add to oil/ vinegar
  mixture. Mix well. Season to taste with other seasonings. Pour mixture over
  shrimp, turn several times. Refrigerate for at least 24 hours, mixing
  occasionally. Drain liquid to serve. Serve with toothpicks.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Crab, Chili, Cheese
 Categories: Appetizers
   Servings:  1
 
      1 pk 8-oz cream cheese                 1/4 ts Tobasco sauce
      1 cn Crabmeat                            1 ts Chopped chives
    1/2 c  Chili sauce                       1/4 ts Parsley
      1 ts Horseradish                         1 ts Salt
      1 ts Worcestershire sauce           
 
  Slice cream cheese in half and cover with crabmeat. Just before serving top
  with chili sauce mixture. Serve with crackers.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: GAI DOM KHA (THAI CHICKEN SOUP)
 Categories: Thai, Chicken
   Servings:  6
 
      2 ts Stalks lemon grass                  5    Red chilies (prik khee nu),
      3 tb Sliced Siamese ginger                    Minced
      4 c  Cloves                              4 tb Fish sauce (nam pla)
      3    Peppercorns                         4 tb Lime juice
      7    Coriander roots                     5    Kaffir lime leaves,
      3    Shallots                                 Shredded
      4 c  Medium-thick coconut milk           3    Chopped coriander sprigs
      1 lb Sliced white chicken           
 
  Contributed to the echo by: BOYD NARON GAI DOM KHA (THAI CHICKEN SOUP) Wash
  lemon grass and trim root ends and tough layers. Slice bottom 6 inches
  thinly. Chop 1 T. of this. Puree chopped lemon grass, 1 T. of sliced
  ginger, garlic, peppercorns, coriander roots and shallots. Bring 1 cup of
  coconut milk to boil and add lemon grass mixture. While stirring, reduce
  heat to medium and add chicken, remaining coconut milk, ginger slices and
  lemon grass. Bring to boil, reduce heat, and simmer uncovered until chicken
  is tender. Season with chilies, fish sauce and lime juice. Decorate
  servings with lime leaves and coriander sprigs.
  
  Makes 6 servings.
  
  To make coconut milk: Blend 2 cups fresh or frozen grated coconut with
  water. Strain through double cheesecloth, pressing out all liquid. This is
  thick coconut milk. To get thin milk, add warm water to residue from first
  straining. Let stand 5 minutes, then press as before.
  
  For coconut cream, refrigerate first pressing and cream will rise to top.
  Refrigerate or freeze. Two cups coconut makes 3 cups thick milk, of which 6
  tablespoons is cream.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: GIBANICA
 Categories: Eggs
   Servings:  8
 
      2 lb Large curd cottage cheese           4    Eggs
  1 1/4 ts Butter                              1 lb Phyllo dough
    1/2 ts Salt                           
 
  Contributed to the echo by: BOYD NARON GIBANICA Mix cheese with egg yolks
  and one stick of melted butter. Add salt. Beat egg whites until foamy and
  add to cheese mixture. Grease 9x13 pan. Place 3 phyllo sheets on bottom and
  sprinkle lightly with filling. Alternate triple layers of dough with
  filling, ending with dough.
  
  Melt remaining butter and sprinkle over top. Bake at 350 degrees for 1
  hour. Let cool slightly before cutting. Can be reheated uncovered. Makes
  about 8 large servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: GOLDEN CHOCOLATE TREASURE COOKIES
 Categories: Cookies, Chocolate
   Servings: 18
 
  1 1/2 c  Flour                               1    Egg
    3/4 ts Baking soda                       1/2 ts Vanilla
    3/4 ts Salt                               10 oz (1-1/2 c.) semi-sweet
    3/4 c  Brown sugar                              Treasures baking pieces
    3/4 c  Butter, softened                    1 c  Chopped pecans or walnuts
 
  Contributed to the echo by: BOYD NARON GOLDEN CHOCOLATE TREASURE COOKIES
  Beat brown sugar and butter until creamy, 3 to 5 minutes. Add egg and
  vanilla. Gradually blend in dry ingredients. Stir in Treasures and nuts.
  Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375
  for 8 to 10 minutes. Let stand 2 minutes before removing from sheets.
  
  Makes about 18 cookies, 2-1/2 inches.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: KOREAN WONTONS
 Categories: Oriental, Beef
   Servings: 60
 
      1 lb Wonton skins                        1 ts En egg
      2 lb Lean hamburger                      1 ts MSG
      1    Chopped green pepper              1/4 c  Soy sauce
      8 oz Chopped bean sprouts                3 tb Sesame oil
      1    Chopped onion                       4    Chopped green onions
 
  Contributed to the echo by: BOYD NARON KOREAN WONTONS black pepper
  
  Mix all ingredients except wonton skins. Put 1 T. of filling in each skin,
  fold and seal with egg. Deep fry until golden brown.
  
  Makes approximately 60.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: LEFTOVER RICE MUFFINS
 Categories: Rice, Breads
   Servings: 12
 
  1 1/4 c  Whole wheat flour                 2/3 c  Skim milk
      2 tb Brown sugar                       1/4 c  Vegetable oil
      2 ts Baking powder                     1/4 ts Almond extract
      2    Eggs                                1 c  Cooked brown rice
 
  Contributed to the echo by: BOYD NARON LEFTOVER RICE MUFFINS Stir first
  three ingredients together. Beat remaining ingredients, stirring rice in
  last. Combine two mixtures just until moistened. Spoon into 12 muffin cups.
  Bake at 440 degrees for 20 minutes.
  
       127 ea 27 calories per serving.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ORANGE POPPY SEED MUFFINS
 Categories: Breads
   Servings: 24
 
      3 c  Flour                               3    Eggs
  2 1/4 c  Sugar                               1 c  Sour cream
  1 1/2 ts Baking powder                     1/2 c  Vegetable oil
  1 1/2 ts Salt                            1 1/2 c  Orange juice
    1/4 c  Poppy seeds                         2 ts Orange extract
 
  Contributed to the echo by: BOYD NARON ORANGE POPPY SEED MUFFINS Stir
  together flour,sugar,baking powder, salt and poppyseeds and set aside.
  Whisk eggs, sour cream, oil, orange juice and extract and add dry
  ingredients just until moistened. Divide batter into 24 greased muffin
  cups. Bake at 350 degrees for 25 to 30 minutes or until golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: PEPPERCORN DRESSING
 Categories: Dressings
   Servings:  1
 
      2 tb Finely chopped shallots           1/4 c  Cream or half-and-half
      2 tb Vinegar                           3/4 ts Worcestershire sauce
  1 1/4 c  Mayonnaise                      1 1/2 ts Finely ground pepper
    1/4 ts Salt                            2 1/2 ts Cracked peppercorns
    1/2 ts Garlic powder                     1/4 c  Freshly grated Parmesan
    1/4 c  Sour cream                               Cheese
      1 tb Lemon juice                    
 
  Contributed to the echo by: BOYD NARON PEPPERCORN DRESSING Combine all
  ingredients and refrigerate in jar at least 24 hours.
  
  Makes 1 pint.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ROASTED DUCKLING W/APPLE SESAME STUFFING
 Categories: Poultry
   Servings:  8
 
      2 lb Ducklings                           2 ts Poultry seasoning
      2 pk Stuffing mix                      1/4 ts Coarse black pepper
    1/2 c  Diced celery                      1/2 ts Toasted sesame seeds
    1/4 c  Dried parsley                     1/2 c  Giblet stock
      4    Chopped tart apples                 1 tb Instant minced onion (or
  1 1/2 ts Salt                                     Use onion powder)
 
  Contributed to the echo by: BOYD NARON ROASTED DUCKLING WITH APPLE SESAME
  STUFFING Washing ducks inside and out and pat dry. Cook giblets in water to
  make stock. Toast sesame seeds in shallow pan at 350 degrees for 20
  minutes. Prepare stuffing mixes according to package. Add next seven
  ingredients and mix well. Use hot stock to soak onion in. (If using onion
  powder, add with other seasonings.) Stuff and truss ducks. Place in open
  roasting pan without water. Roast uncovered at 350 degrees for 2-1/2 hours.
  (25 to 30 minutes per pound.)
  
  Makes 8 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SCALLOPED POTATOES AND HAM
 Categories: Main dish
   Servings:  4
 
      4 lg Parboiled potatoes                  3 c  Shredded cheddar
      1    Thinly sliced onion                 2 ts Powdered mustard
      2 lb Ham, cut in chunks              1 1/2 ts Worcestershire sauce
      6 tb Butter                          1 1/2 tb Sherry or vermouth
    1/4 c  + 2 T. flour                             Salt to taste
      3 c  Milk                                     Black pepper to taste
 
  Contributed to the echo by: BOYD NARON SCALLOPED POTATOES AND HAM
  
  Slice potatoes and layer with onions and ham in a large casserole. (I cook
  onions in butter or oil first.) Melt butter, add flour and cook until
  smooth and bubbly. Remove from heat, stir in milk, and reheat to boiling,
  whisking constantly. Cook 3 minutes. Add cheese one cup at a time until it
  melts. Add remaining ingredients. Pour over ham mixture and bake at 350
  degrees for 45 to 60 minutes, until potatoes are done and top is browned.
  
  Makes 4 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SPICED OR PLAIN BUTTERHORNS
 Categories: Breads, Desserts
   Servings: 10
 
    1/4 c  Water                               2    Eggs
      1    Yeast                             1/2 c  Pecans or walnuts, chopped
    1/2 ts Nutmeg                            1/2 c  Sugar
      2 c  Flour                           1 1/2 c  Powdered sugar
    1/2 ts Cinnamon                          1/4 c  Softened margarine
    1/2 ts Salt                              1/2 ts Vanilla
      1 ts Softened margarine                  1 tb Milk, about
 
  Contributed to the echo by: BOYD NARON SPICED OR PLAIN BUTTERHORNS
  
  Butter Frosting: Combine water, yeast and 1 T. sugar. Let stand in warm
  place until yeast dissolves and mixture foams. Mix together nutmeg, flour,
  cinnamon, salt and margarine as you would for pie crust. Add egg yolks and
  yeast mixture. Blend well and form into a ball.
  
  Divide dough into 4 parts. Roll each into an 8- or 10-inch circle onto wax
  paper. Cut into eight to ten wedges. Spread each piece with mixture of egg
  white and 1/2 c. sugar and sprinkle with nuts. Roll from wide end to
  pointed end to form a horn. Bake on greased cookie sheet at 375 degrees for
  12 to 15 minutes until lightly browned.
  
  To make frosting, combine ingredients and beat until fluffy. Frost when
  cooled.
  
  If left unfrosted, can dust with powdered sugar or leave plain. For
  non-spiced cookie, omit cinnamon and nutmeg.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SUNFLOWER SEED COOKIES
 Categories: Cookies
   Servings: 24
 
      2 c  Sugar                               1 ts Vanilla
      1 ts Soda                                3 c  Flour
      1 ts Baking powder                       1 c  Coconut
      1 ts Butter                              1 c  Roasted sunflower seeds
      1 c  Shortening                     
 
  Contributed to the echo by: BOYD NARON SUNFLOWER SEED COOKIES Cream first
  six ingredients. Stir in remaining ingredients. Roll into balls and flatten
  onto ungreased baking sheet. Bake at 350 degrees for 10 to 15 minutes. Can
  also use salted peanuts.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: TACO PIE
 Categories: Mexican, Beef
   Servings:  4
 
      1 pk Crescent rolls                      2 c  Crushed corn chips, divided
      1 lb Hamburger                           1 c  Sour cream
      1 pk Taco mix                            1 c  Shredded cheddar
    1/2 c  Water                          
 
  Contributed to the echo by: BOYD NARON TACO PIE Cook hamburger, taco mix
  and water according to package directions. Place unrolled crescent dough in
  ungreased pie plate to form crust. Sprinkle with half of the corn chips and
  top with hamburger mixture. Spread sour cream on top and cover with cheese
  and remaining chips. Bake at 375 degrees for 20 minutes or until heated
  through.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: TURKEY STEW WITH DUMPLINGS
 Categories: Poultry, Stews
   Servings:  4
 
  1 1/4 lb Turkey breast tenderloins           2 c  Water, divided
      4    Slices diced bacon                1/4 ts Rosemary
      4    Carrots cut in chunks               1    Bay leaf
      2    Quartered onions (I use             3 tb Flour
           Diced)                              1 c  Bisquick
      2    Stalks celery, cut in             1/3 c  Milk
           Chunks                              4 oz Can chicken broth
 
  Contributed to the echo by: BOYD NARON TURKEY STEW WITH DUMPLINGS Saute
  bacon in Dutch oven until partially crisp. Cut turkey into 1 inch chunks
  and add with onion. Saute until meat is no longer pink. Add carrots,
  celery, 1 and 3/4 cup water, broth, rosemary and bay leaf. Bring to boil,
  reduce heat, cover and simmer for 20 minutes. Mix flour with 1/4 c. water
  and stir into stew mixture. Bring to boil, stirring constantly. Remove bay
  leaf. Salt and pepper to taste. Mix Bisquick and milk and drop by rounded
  tablespoons onto stew. Cook uncovered for 10 minutes. Cover and cook 10
  minutes longer.
  
  Makes 4 to 5 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: WHOLE WHEAT RAISIN SCONES
 Categories: Breads
   Servings: 16
 
      3 tb Sugar                               1 ts Baking soda
      2    Eggs                              1/2 ts Nutmeg
      1 c  Flour                             1/2 ts Salt
      1 c  Whole wheat flour                 1/3 c  Margarine
      2 ts Baking powder                     1/2 c  Milk
  1 1/2 ts Cinnamon                          1/2 c  Raisins
 
  Contributed to the echo by: BOYD NARON WHOLE WHEAT RAISIN SCONES Combine 2
  T. sugar with remaining dry ingredients. Cut in margarine until crumbly.
  Beat eggs and reserve 1 T. Stir remaining eggs, milk, and raisins into
  crumb mixture. Knead dough 5 times. Divide in half and pat into 5-inch
  circle. Cut each into 8 wedges and place on greased cookie sheet. Brush
  reserved egg over wedges and sprinkle with reserved sugar. Bake at 425
  degrees for 17 minutes or until browned. Serve warm.
  
  Makes 16 scones, 130 calories each.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ARMENIAN BARLEY AND YOGHURT SOUP
 Categories: Soups
   Servings:  8
 
      1 c  Barley                              3 tb Fresh mint OR
      6 c  Chicken broth                       1 tb Dried mint
      1 c  Onion                               2 tb Fresh parsley, minced
    1/4 ts Butter                              1 ts Yoghurt
 
  Contributed to the echo by: Judy Haight Originally from: The New York Times
  Bread and Soup Cookbook Armenian Barley and Yoghurt Soup Salt & freshly
  ground pepper to taste Place the barley and the broth in a soup kettle and
  cook for a few minutes. Peel and chop the onion; saute in butter until it
  is golden and transparent. Add to the soup kettle, together with the mint,
  parsley, salt and pepper. Simmer the soup until the barley is soft. Stir in
  the yoghurt and continue to simmer for about 5 minutes. This soup can be
  served either hot or icy cold in small decorative bowls.
  
  Servings: 8
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: VEGETABLE TORTILLA STACKS
 Categories: Mexican
   Servings:  4
 
      2 tb Oil                                 8 oz (2cups) shredded Montery
    3/4 c  Chopped green bell pepper                Jack cheese
    3/4 c  Chopped red bell pepper             8 oz (2cups) shredded cheddar
    1/2 c  Chopped onion                            Cheese
    1/2 c  Picante sauce                            Green bell pepper rings
     16 oz Green Giant Valley Combo's               Red bell pepper rings
           Frozen Broccoli Supreme                  Ripped pitted olives
      8    (8-inch) flour tortillas                 Picante sauce
     16 cn Refried beans                            Sour cream
 
  Contributed to the echo by: Marleen Madar Heres a good one that is great if
  you are into vegetables... Vegetable Tortilla Stacks
  
  Heat oven to 375 F. Heat oil in medium skillet over medium high heat. Add
  chopped green and red peppers and onions; cook and stir until crisp-tender.
  Drain. Stir in 1/2 cup picante sauce. Cook Broccoli Cauliflower Supreme
  until crisp and tender s directed. Drain, cut up large pieces if necessary.
  
  Place 2 tortillas side by side on large ungreased cookie sheet. Spread each
  with about 1/4 of the pepper mixture. Top each with tortilla. Divide
  vegetables evenly with between tortilla stacks; sprinkle each with 1 cup of
  the Monterey Jack cheese. Spread 2 tortillas with remaining refried beans
  and top with remaining pepper mixture; place one on each tortilla stack.
  Top each with one of the remaining tortillas; sprinkle each with 1 cup
  cheddar cheese.
  
  Bake at 375F for 10 to 15 minutes or until cheese is melted. To serve top
  with green and red pepper rings, ripe olives, picante sauce and sour cream.
  Cut into wedges.
  
  Oops almost forgot!!
  
  To fry tortillas, heat 4 tablespoons of oil in 10-inch skillet over medium
  heat. Fry tortillas in hot oil for 5 to 10 seconds on each side until
  lightly browned and blistered; drain well on paper towels!
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CAVATINEY
 Categories: Italian, Pasta
   Servings:  4
 
    1/2 pk Medium noodles                           Butter
      1 lb Ground beef                       1/4 lb Thinly sliced pepperoni
      1 lb Italian sausage (mild)            1/2 c  Shredded mozzeralla
      1    Jar pizza sauce                   1/4 c  Grated sharp chedder cheese
    1/2    Jar spaghetti sauce                      Garlic powder
 
  Contributed to the echo by: Jerri Watson
  
  Boil a half bag of medium noodles. Brown one pound hamburger and one pound
  sausage. Drain noodles and in a bowl mix hamburger, sausage and mix in one
  jar pizza sauce and half a jar spagetti sauce. Grease a baking dish with
  butter; (only a thin coat). Spoon in meat mixture. Top with peperonni,
  mozzeralla cheese, and sharp sheddar cheese. On top of that sparkle lightly
  with garlic powder. Put in oven on 350 degree's and bake until cheese
  melts. It taste like a pizza lasagne. Let me know how you like it. I have
  plenty of other recipes to share with everyone.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: LITTLE CORNER RESTAURANT CAKE
 Categories: Cakes, Chocolate
   Servings: 10
 
      1 c  Unsalted butter                   1/4 c  Rum
      1 c  Whipping cream                  1 1/2 c  Chopped walnuts
      2 oz Semisweet chocolate,                9    Blanched almonds
           Chopped                       

--------------------------------SPONGE CAKE--------------------------------
    1/4 ts Butter                            1/2 ts Vanilla extract
      6    Eggs, room temperature              1 c  All-purpose flour
    1/2 c  Sugar                         

-------------------------------CUSTARD CREAM-------------------------------
      3 c  Milk                              1/2 ts Vanilla extract
      8    Egg yolks, room temp              3/4 c  All-purpose flour
      1 c  Sugar                         

-----------------------------COFFEE ZABAGLIONE-----------------------------
      5    Egg yolks, room temp              1/4 c  Espresso coffee room temp
      1 c  Sugar                          
 
  A rich, luscious dessert from the famous Il Cantoncino Restaurante in
  Bologona. Prepare Sponge Cake. Prepare Custard Cream. Prepare Coffee
  Zabaglione. Cream butter in a large bowl until pale and fluffy. Gradually
  add cooled zabaglione to butter, beating vigorously after each addition.
  Refrigerate mixture 2 to 3 minutes to stiffen slightly. Whip cream and
  refrigerate. Preheat oven to 200F (95C). Put chocolate into a small
  ovenproof bowl and place in oven until chocolate has melted, 4 to 5
  minutes. Cut cake into 2 layers. Sprinkle rum over 2 cut surfaces of cake.
  Spread 1 layer with Custard Cream. Top with second layer. Spread zabaglione
  mixture evenly over top of cake. Hold cake in 1 hand and spread zabaglione
  mixture around sides of cake. Gently press walnuts onto sides of cake. Put
  whipped cream into a pastry bag fitted with a medium star tube. Pipe a
  cream border around edge of cake. Decorate center of cake with 9 cream
  rosettes. Dip almonds into melted chocolate and place on top of rosettes.
  Refrigerate cake until serving. Cake can be prepared up to 24 hours ahead.
  Let cake stand 30 minutes at room temperature before serving. SPONGE CAKE:
  Preheat oven to 350F (175C). Butter and flour a 10-inch cake pan with a
  removable bottom; shake off excess flour. Melt butter in a small saucepan;
  cool slightly. Put eggs, sugar and vanilla in a large bowl. Set bowl in a
  larger one containing hot water or use a double boiler off the heat. Beat
  at high speed 10 to 12 minutes or until mixture is pale and thick and has
  tripled in volume. Sift flour over batter in several batches, gently
  folding in with a spatula after each addition. Gradually add cooled butter,
  folding gently until well blended. Pour batter into prepared pan. Cook 20
  to 25 minutes or until a wooden pick inserted in center of cake comes out
  dry. Cool cake in pan 20 to 30 minutes, then transfer to a rack. Cake can
  be prepared 1 or 2 days ahead, covered with plastic wrap and stored at room
  temperature. CUSTARD CREAM: In a medium saucepan, bring milk just to a
  boil. Put egg yolks, sugar and vanilla into a medium bowl. Beat 2 to 3
  minutes until mixture is pale and thick. Gradually beat in flour. Very
  slowly stir half the hot milk into yolk mixture. Pour mixture into pan
  containing remaining hot milk. Whisk over medium heat 2 to 3 minutes or
  until custard has a medium-thick consistency. Do not let mixture boil.
  Place custard in bowl. Cover and refrigerate. COFFEE ZABAGLIONE: In a large
  bowl or the top part of a double boiler, beat egg yolk and sugar until pale
  and thick. Set bowl or top part of double boiler over simmering water; do
  not let water boil. Gradually add coffee, beating constantly. Continue
  beating until zabaglione has doubled in volume and is soft and fluffy, 4 to
  6 minutes. Remove from heat and set pan or bowl over a bowl full of ice
  water. Stir with a whisk until mixture has cooled. Makes 8 to 10 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BANANA-SOUR CREAM BARS
 Categories: Cookies
   Servings: 72
 
      1 c  Dairy sour cream                         Large)
  1 1/2 c  Sugar                               2 ts Vanilla
    1/2 c  Margarine or butter,                2 c  All purpose flour
           Softened                            1 ts Salt
      2    Eggs                                1 ts Baking soda
  1 1/2 c  Mashed bananas (about 3           1/2 c  Chopped nuts
 
  Contributed to the echo by: Margarita Towns Originally from: Betty
  Crocker's Cookie Book Banana-Sour Cream Bars Vanilla glaze
  
  Heat oven to 375. Mix sugar, sour cream, margarine and egg in large mixing
  bowl on low speed, scraping bowl occasionally, 1 min. Beat in bananas and
  vanilla on low 30 sec. Beat in flour, salt & baking soda on med, scraping
  sides. Stir in nuts. Spread in greased and floured jelly roll pan,
  15-1/2x10-1/2x1 inch. Bake until light brown. 20 to 25 min. Cool. Frost
  with Vanilla glaze. Cut into bars, 2 x1. About 6 doz.
  
  Vanilla Glaze
  
  Mix 2 C powdered sugar, 1/4 C marg or butter, softened, 1-1/2 ts. vanilla
  and 2 Tab. hot water. Stir in 1-2 teaspoons additional hot water until
  smooth and of desired consistency.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: LEMON CHICKEN SOUP
 Categories: Soups
   Servings:  4
 
      3 cn Chicken broth                       4 c  FRESH lemon juice
    1/4 c  Rice                           
 
  Contributed to the echo by: Marge Clark Cook rice in broth for approx. 40
  mins.
  
  Add the warm broth slowly to the beaten egg yolks, beating constantly.
  
  That's all there is to it...
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MUNG DAHL
 Categories: Soups
   Servings:  4
 
      6 ts Er                                  2 tb Ghee
    3/4 c  Mung dahl washed                  1/2 ts Red chilis
      1    Tomato                          1 1/2 ts Cumin seeds
      1 tb Fresh ginger, grated              3/4 ts Mustard seeds
    1/2 ts Tumeric,                                 Cilantro
      1 ts Salt                           
 
  Contributed to the echo by: Blanche Nonken Originally from: The Krishna
  Echo I make a lentil soup called mung dahl which is very nice accompaniment
  for grains, like rice with peas, or chapattis which are unleavened
  wheat-flour 'tortillas' made from very finely ground wheat flour called
  atta or durham flour. Put in large saucepan, cook high till foam rises,
  skim foam off.
  
  Put tomato into boiling soup for couple mins until skin breaks, take it out
  and under cold water, skin tomato and navel, cut into small cubes. Put back
  into soup, then: Add to soup then add: turmeric and salt
  
  Now, in a small frying pan, put 2 T of ghee or oil (ghee preferred) and put
  in 1/2 t red chillis (more or less to taste) after oil is heating up, don't
  burn, then put in 1-1/2 t. cumin seeds, let brown, don't burn, and add, 3/4
  t. mustard seeds and pop 'em all. This mixture is called 'chaunce' and add
  that to the boiling soup very carefully. The chaunce should explode with a
  'chunnnnggg' and a strong aroma fill the immediate cooking area (hehe). If
  you start to cough a bit, you're doing just fine. Let cook until beans are
  no longer recognizable, or have dissolved, about 1/2 hr to 40 mins all
  together from flame on to end of cooking time. Serve very hot. Sprinkle
  generously with the leaves only of corriander (cilantro). Worth the time.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MARBLED STRAWBERRY MOUSSE
 Categories: Desserts
   Servings: 12
 
      3 c  Strawberries, hulled              3/4 c  Water
      3    Envelopes unflavored                2 tb Lemon juice
           Gelatin                             1 ts Vanilla extract
    3/4 c  Sugar                               4    Egg whites, at room temp
    1/8 ts Salt                                2 c  Heavy or whipping cream
 
  Contributed to the echo by: Michelle Bass Originally from: Frank Nicke
  MARBLED STRAWBERRY MOUSSE Early in day or day ahead:
  
  Prepare collar for 1-1/2 quart souffle dish: tear off 20-inch strip of
  waxed paper; fold lengthwise to make a 20-inch by 6-inch strip. Wrap strip
  around outside of dish so collar stand 2 inches above rim.
  
  In food processor or blender, puree strawberries. Pour 1 cup puree into a
  small bowl, remaining puree into a large bowl.
  
  In 1 quart saucepan, mix gelatin, sugar and salt. Add water; cook over low
  heat until gelatin is completely dissolved, stirring often. Into puree in
  small bowl, stir 2 tablespoons of gelatin mixture. Into puree in large
  bowl, stir lemon juice, vanilla, and remaining gelatin mixture. Refrigerate
  mixtures, stirring often, until mixtures mound when dropped from spoon
  (about 45 minutes).
  
  In small bowl, with mixer at high speed, beat egg whites until stiff peaks
  form. In large bowl, with mixer at medium speed, beat cream until stiff
  peaks form. Using a spatula, gently fold egg whites and cream into
  strawberry mixture in the large bowl.
  
  Alternately spoon strawberry mixtures from large and small bowls into
  prepared souffle dish. Cut through mixtures with knife to make marbled
  design, then cover and refrigerate until mousse is set (about 3 hours).
  Carefully remove waxed paper collar before serving.
  
  Makes 12 servings.
  
  NOTE: I think this dessert tastes better when it is made a day ahead so the
  flavors blend, but it doesn't look as nice (the egg whites and whipped
  cream start to lose volume, so it starts to lose its shape and height). If
  appearance is important to you, make it early the day it is to be eaten.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHOCOLATE SAMS
 Categories: Cookies
   Servings: 80
 
      6 c  Gran. Sugar                     1 1/2 tb Vanilla
    3/4 c  Cocoa                           1 1/2 c  Peanut Butter
  1 1/2 c  Milk                                9 c  Rolled Oats
 
  Contributed to the echo by: Linda Jackson Chocolate Sams Combine sugar,
  cocoa, milk & butter bring to a rolling boil. Remove from heat, add
  flavoring and peanut butter. Stir until blended. Pour over oats. (Let set
  about 2 minutes.) Drop On Greased Cookie Sheet.
  
  Yields 80 Cookies
  
  (Optional) coconut can be used.
  
  I use an ice cream scoop; it's faster. I never get 80 cookies unless I use
  a smaller scoop.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: PINEAPPLE 7-UP CAKE
 Categories: Cakes
   Servings:  4
 
           Duncan Hines Pineapple             10    Bottle 7-Up
           Supreme cake mix                    4    Eggs
      1    Instant vanilla pudding mix   

-----------------------------------ICING-----------------------------------
  1 1/2 c  Sugar                               2 cn Crushed pineapple in juice
      1    Stick margarine                     1    Angel Flake coconut
 
  Contributed to the echo by: Marge Clark Originally from: a church lady
  Pineapple 7-up Cake: Mix cake & pudding mixes and 7-up. Beat well. Add eggs
  one at a time, beating well after each. Pour into greased 9x13 pan, bake at
  350 degrees 40-50 minutes, until the cake tests done. Icing: Bring all
  ingredients to a boil, pour over cake. Poke holes in cake with cake tester
  to help in absorbing icing.
  
  This cake is so moist it's juicy...and delicious!
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: FALAFEL
 Categories: Vegetables
   Servings:  4
 
      4 c  Cooked chickpeas (2 cups,         1/2 ts Ground cumin
           Soaked 1 1/2 hours, boiled          3 tb Tahini (sesame seed paste)
           Until very soft, drained)         1/2 ts Tumeric
      3 md Cloves crushed garlic               3 tb Flour or fine bread crumbs
      2    Eggs                              1/4 ts Cayenne;
    1/2 c  Each celery and scallions                Dash of black pepper
           Finely minced                   1 1/2 ts Salt
 
  Contributed to the echo by: Dori Peterson Originally from: "The Moosewood
  Cookbook" Mash the chickpeas well, combine with other ingredients. Chill
  well. With floured hands make the batter into one inch diameter balls. Dust
  each one lightly with flour. Heat a 2 inch pool of oil in a heavy skillet
  to 365 degrees. Deep fry the felafel until golden and serve immedaitely.
  
  Serve with tahini-lemon sauce, diced cucumbers, tomatos and peppers in
  pocket bread.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: TAHINI-LEMON SAUCE
 Categories: Sauces
   Servings:  4
 
  1 1/2 c  Tahini                                   Taste)
  1 1/2 c  Buttermilk or yogurt                     Dash or two of tamari (mild
      1 md Clove garlic crushed                     Soy sauce)
    1/2 c  Lemon juice                              Salt to taste
    1/4 c  Finely minced scallions                  Dash or two of cayenne and
    1/4 c  Finely minced parsley                    Paprika
    1/2 ts Ground cumin (more to          
 
  Contributed to the echo by: Dori Peterson Originally from: "The Moosewood
  Cookbook"
  
  Beat very well with whisk of electric mixer. (The more you whip it the
  thicker it gets. Follow your own personal designs.)
  
  Tahini is available in most health food stores.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SAUCE FOR THAI FRIED CORN CAKES
 Categories: Thai, Sauces
   Servings:  4
 
      4 tb Vinegar                             2    Chili, crushed
      4 tb Water                             1/4 c  Peanuts
    1/4 c  Sugar                             1/4 c  Cucumber, thinly sliced
      1 ts Salt                           
 
  Contributed to the echo by: Stephen Ceideburg Originally from: "Discover
  Thai Cooking".Pierre Chaslin, Piyatep Canungmai, Luca Invernizzi Tettoni,
  Times Editions, Singapore, 1987 Sauce: To make the sauce, bring to a boil
  the vinegar, water sugar, salt and chili. Let it cool.
  
  Pound the peanuts and add to the cooled mixture. Lastly, add the cucumber.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: YELLOW CURRY PASTE (THAI)
 Categories: Spices
   Servings:  4
 
      1 ts Cumin seeds                       1/2 ts Ground cloves
      1 ts Coriander seeds                     1 tb Chopped lemon grass
      8    Dried chilies                       2 tb Chopped shallots
    1/2 ts Ground cinnamon                     1 tb Chopped garlic
      1 ts Salt                                1 tb Yellow curry powder
 
  Contributed to the echo by: Stephen Ceideburg Originally from: "Discover
  Thai Cooking".Pierre Chaslin, Piyatep Canungmai, Luca Invernizzi Tettoni,
  Times Editions, Singapore, 1987 Here's the recipe for the paste if you want
  to go to the effort: Yellow Curry Paste Place the cumin and coriander seeds
  in a pan without adding any oil. Dry fry them, stirring, over medium heat
  for 1 to 2 minutes until they are slightly browned, and give off a roasted
  aroma.
  
  Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound
  all the ingredients together to produce a fine paste which goes well with
  beef and pork.
  
  You can work out your frustrations pounding the spice mix in a mortar and
  pestle or you can use a food processor if you're feeling particularly
  harmonious... Make a lot of the paste and save it for use in other curries.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: THAI SHRIMP SALAD
 Categories: Salads, Shellfish
   Servings:  4
 
      1 lb Large fresh shrimp                       Chiles (red or green),
      1    Celery stalk, thinly sliced              Chopped, seeds
           On the bias                         3 c  Cloves, minced
  1 1/2 tb Thai fish sauce (nam pla)          10 ts Leaves, chopped
  1 1/2 tb Fresh lime juice                    2 tb Fresh coriander leaves
      1 ts Sugar                               1    Cucumber, peeled, seeded,
      1 ts Chili oil                                Sliced
      2 ts Good quality peanut oil                  Pinch of salt
      2    Tiny fresh Thai "bird"         
 
  Contributed to the echo by: Stephen Ceideburg This is a nice, light but
  spicy salad, typical of a lot of Thai dishes. THAI SHRIMP SALAD Shell and
  devein the shrimp, and cut in half lengthwise. Parboil the shrimp and
  celery slices for 20 seconds. Drain, and rinse under cold water to stop the
  cooking; set aside on paper towels to drain.
  
  Combine the fish sauce, lime juice, suigar and slat in a small bowl. Stir
  in the oils, chile peppers and garlic and set aside. Set aside the
  scallions, mint leaves and coriander.
  
  Arange the cucumber slices on a small platter. Toss the shrimp and celery
  with the sauce, and stir in the scallions, mint and coriander. Allow to set
  for 5 to 10 minutes, toss again, arrange over the cucumber slices and
  serve.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: THAI GREEN CURRY CHICKEN WITH BASIL
 Categories: Thai, Chicken
   Servings:  6
 
      3 cn Unsweetened coconut milk                 Leaves, washed
           (do not shake can)                3/4 c  Basil leaves (Thai basil or
      3    Pieces galangal (Siamese                 Standard green basil)
           Ginger)                             4    Green serrano chilies,
      2 tb Fish sauce (nam pla)                     Slivered
      3 tb Fresh green curry paste             2 c  Fresh green peas, OR
      2    Whole chicken breasts,              8 sm Thai eggplants
           Boned, skinned, cut into                 Chicken stock or water, if
           1-in. cubes                              Needed
      8    Dried or fresh kaffir lime               Hot cooked rice
           Leaves, or fresh citrus        
 
  Contributed to the echo by: Stephen Ceideburg Originally from: San Mateo
  Times 1/90 The recipe for green curry paste follows. You can make it as hot
  as you like by altering the amount of peppers used. THAI GREEN CURRY
  CHICKEN WITH BASIL Tiny pea-size Thai green eggplants are cooked with this
  curry. You may substitute fresh garden peas which satisfies the visual
  appearance.
  
  Allow the coconut milk to stand for one hour or until it separates. Skim
  about 1 cup thick coconut cream off the top.
  
  Put coconut cream, galangal and fish sauce into a wok or saucepan. Cook,
  stirring over high heat until it becomes thick and oily. Add green curry
  paste and cook until it becomes aromatic, about 2 minutes.
  
  Add chicken; cook over medium heat for about 2 minutes, stirring
  frequently. Add remaining 2 cups of coconut milk, citrus leaves, 1/2 cup of
  the basil, chilies and peas. Bring to a boil, stirring frequently, and
  simmer 5 minutes.
  
  Thin sauce with chicken stock or water. Garnish with remaining basil
  leaves. Serve hot with rice.
  
  Makes 4 to 6 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: GREEN CURRY PASTE (THAI)
 Categories: Spices
   Servings:  1
 
      1 ts Cumin seeds                         1 tb Chopped shallots
      1 ts Coriander seeds                     1 tb Chopped garlic
      6    Fresh green chilies,                1 ts Chopped galangal
           Chopped                             7    Peppercorns
      1 tb Chopped lemon grass                 1 ts Salt
      1 ts Chopped coriander root              1 ts Shrimp paste
 
  Contributed to the echo by: Stephen Ceideburg Originally from: "Discover
  Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore.
  1987 This is easy to make. Make lots and freeze it for future use. If
  you're not a fan of pounding you can use a food processor. Just don't
  overdo the processing. Green Curry Paste (Nam Prik Kaeng Khiew Wah) Place
  the cumin and coriander seeds in a pan, without adding any oil. Dry-fry
  them, stirring, for 1-2 minutes until they are aromatic and slightly
  browned. Pound them with the remaining ingredients to produce a fine paste.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: COCONUT CUSTARD (THAI)
 Categories: Thai, Desserts
   Servings:  4
 
      5    Eggs                                     Coconut milk
      1 c  Coconut cream (the thick,           1 c  Sugar
           Top part of a can of canned    
 
  Contributed to the echo by: Stephen Ceideburg Originally from: "Discover
  Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore.
  1987 Here's a simple Thai recipe for coconut custard. Coconut Custard (Sang
  Khaya)
   milk) Beat the eggs with the coconut cream and sugar until the mixture is
  frothy.
  
  Pour the liquid into small molds or ramekins. Place in a steamer over
  boiling water, cover and cook for about 20 minutes or until the mixture has
  set.
  
  If you want something a bit fancier, I have a Vietnamese recipe for Coconut
  Flan. Be glad to post it if you're interested...
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: RASPBERRY ANGEL FOOD
 Categories: Cakes
   Servings:  4
 
      1    Angelfood cake                           Raspberry juice
           Raspberries                    
 
  Contributed to the echo by: Lisa Zech Raspberry Angel Food First you will
  need to buy angel food cake! Then buy some rasberrys that are in the
  process of jucieness. Put them on a straight plate with no curves at the
  side. Mash them down. After you mash them down, put them on the cake. Then
  buy some rasberry juice. You put that in a bowl. Then you get whole berries
  and put them in the juice. Stir around, but try not to kill the rasberries
  (all of them.) Then put that on the cake and put all the types of fruit you
  want!
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: INDIAN FRY BREAD
 Categories: Breads
   Servings: 12
 
      2 c  Flour                               2 ts Lard or shortening
    1/3 c  Powdered milk                     3/4 c  Warm water
      2 ts Baking powder                            Oil for frying
      1 ts Salt                           
 
  Contributed to the echo by: Tia Darrow Originally from: "Simply Simpatico"
  put out by the Junior League of Albuquerque Indian Fry Bread Mix dry
  ingredients. Cut in 1 tblsp. lard (or shortening) until crumbly. Add water
  and mix until a soft dough forms. Knead until dough is smooth and springy
  in texture. Make into 12 balls. Melt 1 tblsp. lard (or shortening) and
  brush on each ball of dough. Set aside for 30 ea 0-45 minutes. On a lightly
  floured surface roll ball to 4" circle. Then stretch to 7-8" in diameter.
  Poke a hole in center. Fry in oil at 365 ea 65 degrees until lightly
  browned, turning once. Serve with butter and honey...
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: GINGERED WATERMELLON RIND
 Categories: Desserts
   Servings:  4
 
      1 lb Melon rind                          1 oz Ground ginger
  1 1/2 lb Sugar                               2    Lemon
 
  Originally from: "The Progressive Farmer's Southern Cookbook" GINGERED
  WATERMELON RIND 1. Make ginger tea - ginger in 1 quart of water. 2. Pare
  off outer green skin of watermelon. Cut into 1/2 or 1 inch cubes. 3. Soak
  melon in lime water for 3 + 1/2 hours 2 quarts water and 2 Tbls. lime).
  Drain. Soak in clear water for 1 hour. Drain, again. 4. Cover with water
  and boil rapidly for 15 minutes in strong ginger
    tea. 5. Finish cooking in a syrup made by using 2 pints of the ginger tea
    with 2 pints of water and 1-1/2 lb. of sugar. 6. Cook rapidly until
  tender and transparent [about 1 hour]. 7. Add thinly sliced lemon after
  about 30 minutes. 8. When transparent, cool, pack and process.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: WATERMELLON RIND PRESERVES
 Categories: Desserts
   Servings:  4
 
      1 lb Watermelon cubes                    2 c  Sugar
      2 ts Water                               1 ts Water
      2 tb Lime (calcium oxide)              1/2    Lemon, sliced
 
  Contributed to the echo by: Merrilyn Vaughan WATERMELON RIND PRESERVES 1.
  Soak melon in limewater for 3+ 1/2 hours. Drain. 2. Soak in clear water for
  1 hour. Drain. 3. Cover with water and boil for 1+ 1/2 hour. Drain. 4. Make
  syrup fo2 c. sugar and 1 quart water. 5. Add rind and boil for 1 hour. 6.
  As syrup thickens add lemon [half ob. for each lb. of melon]. 7. When syrup
  is thick and rind clear, pack in hot, sterilized jars,
    top with syrup and seal.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHIPPED BEEF
 Categories: Breakfast
   Servings:  8
 
      1    Jar of Dried Beef, chopped        1/4 c  Butter or margarine
           Small                                    Pepper to taste (usually
      2    Hard boiled eggs, chopped                The salted meat is
      2 c  Milk                                     Sufficient for salt)
    1/4 c  Flour                          
 
  Contributed to the echo by: Paul Lang
  
  Make a white sauce by melting the butter in a double boiler, stirring in
  the flour and adding the milk gradually. Cook, stirring constantly to the
  thickened sauce. Add pepper and check for salt. Adjust if necessary. We
  like it served over toasted English Muffins. This will make enough sauce
  for about 6-8 muffin halves, depending on how generous you are with the
  sauce.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ARTICHOKE VINAIGRETTE
 Categories: Vegetables
   Servings:  6
 
      6    Artichokes, trimmed                      Pepper
      6 tb Finely chopped onion                1 c  Dry white wine
      6 tb Dry vermouth                      1/4 c  Olive oil
      6 tb Extra virgin olive oil              2 c  Cloves, minced
           Boiling salted water                1    Vinaigrette Sauce
           Salt and freshly ground        
 
  Contributed to the echo by: Michelle Bass Originally from: "The Best of Bon
  Appetit Cookbook", Knapp Press, 1979 ARTICHOKE VINAIGRETTE In 6-quart pan
  cook artichokes, uncovered, in boiling salted water for 5 minutes. Drain.
  Place artichokes in roaster or other large pan so they stand upright.
  Separate leaves of artichokes and fill with vermouth mixture.
  
  Combine white wine, 1/4 cup olive oil and garlic. Pour into bottom of pan.
  Cover tightly and cook over low heat 25 to 35 minutes. Remove artichokes
  from broth and serve hot or cold with Vinaigrette Sauce
  
  Servings: 6
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: VINAIGRETTE SAUCE
 Categories: Sauces
   Servings:  1
 
    1/3 c  Red wine vinegar or lemon           1 tb Minced parsley
           Juice                               1 tb Dijon mustard
    2/3 c  Salad oil                           1 ts Salt
      1 cl Garlic, minced                    1/8 ts Freshly ground pepper
 
  Contributed to the echo by: Michelle Bass Originally from: "The Best of Bon
  Appetit Cookbook", Knapp Press, 1979 VINAIGRETTE SAUCE Combine all
  ingredients and blend thoroughly with whisk. (May be made in advance and
  stored in refrigerator until ready to use.)
  
  Makes about 1 cup.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: PAT BOUTONNET'S ARTICHOKE SUNFLOWER
 Categories: Vegetables
   Servings:  6
 
      1    Artichoke, cleaned,               1/4 ts Hot pepper seasoning
           Trimmed and cooked                  2 tb Milk or cream (approx.)
     13 oz Package cream cheese              1/4 lb Small cooked shrimp
    1/4 ts Garlic powder                            Paprika
    1/4 ts Onion powder                   
 
  Contributed to the echo by: Michelle Bass Originally from: "The Best of Bon
  Appetit Cookbook", Knapp Press, 1979 PAT BOUTONNET'S ARTICHOKE SUNFLOWER
  
  Remove all leaves from artichoke. Set aside those that are firm enough to
  handle and have a good edible portion on ends. Cut heart into quarters.
  
  Blend cream cheese with garlic and onion powders, hot pepper seasoning and
  enough milk or cream to make a smooth paste. Adjust seasoning. Spread
  filling on tip of each reserved leaf. Place small shrimp on top of filling
  and dust with paprika. Arrange leaves in concentric circles on a round tray
  to resemble open sunflower. Place cut artichoke heart in center of leaves.
  
  Servings: 4 to 6
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BUTTER SAUCE FOR COOKED ARTICHOKES
 Categories: Butter/lemo
   Servings:  4
 
      1 c  (2 sticks) melted butter            1 ts Salt
    1/4 c  Lemon juice                       1/2 ts Dry mustard
    1/4 c  Chopped parsley                
 
  Hope you all like these, and hope you can use them, Stephen. Contributed to
  the echo by: Michelle Bass Originally from: "The Best of Bon Appetit
  Cookbook", Knapp Press, 1979 BUTTER SAUCE FOR COOKED ARTICHOKES Combine all
  ingredients and simmer 5 minutes. Serve warm as dipping sauce with hot
  artichokes.
  
  Servings: 4
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: DUTCH ALMOND BARS
 Categories: Cookies
   Servings: 50
 
    1/2 c  Butter                              2    Egg yolks
    1/2 c  Sugar                             1/2    Lemon - juice of
      1    Egg                                 3    Egg whites, stiffly beaten
      1    Egg yolk                            1 ts Vanilla
      1 c  Cake flour, sifted                1/2 c  Coconut, flaked
      1 c  Sugar                               1    Egg
      1 c  Almond paste or filling             1    13 x  9" x 2" pan.
 
  Contributed to the echo by: Sallie Austin Originally from: Pink Parsley,
  Rockford Memorial Hospital Auxiliary (Rockford, IL) Dutch Almond Bars Bake
  at 400 degrees for 10 minutes. Mix sugar, plus one egg yolk and cake flour.
  Beat until well blended. Spread in a almond paste or filling, 2 egg yolks
  and lemon juice in electric mixer until blended. Fold in egg whites and
  vanilla. Spread over baked crust and sprinkle flaked coconut over top. Bake
  at 325 degrees for 30 minutes. Cool and cut into bars.
  
  Makes 50
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SAGANAKI
 Categories: Greek, Cheese
   Servings:  4
 
    1/4 lb Kasseri cheese                    1/2    Lemon, juice of
      4 tb Butter                         
 
  Contributed to the echo by: Sallie Austin Originally from: "Greek Cooking
  for the Gods", by Eva Zane Saganaki This is also known as Kasseri
  Tiganismeno, squares of this buttery cheese fried in butter. Cut the cheese
  in 1/4 inch slices, cut in squares, and fry in hot butter until golden.
  Serve with a squeeze of lemon.
  
  Servings: 4
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CAJUN VINEGAR
 Categories: Cajun, Dressings
   Servings:  1
 
      1 ts Red wine vinegar                    2    Garlic cloves, lightly
      1 tb Black peppercorns, coarsely              Crushed
           Crushed                             1    Wine bottle and cork.
      4    Jalapeno peppers, quartered    
 
  Contributed to the echo by: Sallie Austin Originally from: "The Ultimate
  Salad Dressing Book", by Claire Stancer Cajun Vinegar In a medium-sized
  enameled (non-metallic) pan, bring vinegar, peppercorns, jalapeno peppers,
  and garlic just to a boil. Pour into a crock or jar and let steep for 6
  days. Strain through a cheesecloth and discard flavorings. Pour strained
  vinegar into a clean, dry wine bottle and cork. Store in a cool, dark
  place.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: FRUIT VINEGARS
 Categories: Dressings
   Servings:  1
 
      1 ts White wine vinegar                  2    Piece of lemon rind
      2 c  Fresh fruit ***                
 
  Contributed to the echo by: Sallie Austin Originally from: "The Ultimate
  Salad Dressing Book", by Claire Stancer Fruit Vinegars In a medium-sized
  enameled (non-metallic) saucepan, bring vinegar, fruit, and lemon rind just
  to a boil. Pour into a crock or jar and let steep covered for 3 to 5 days.
  Strain through a cheesecloth, discarding fruit. Place a small amount of
  fresh fruit in the bottom of a clean, dry 1-quart wine bottle. Cork and
  store in a cool, dark place.
  
  *** Suggested fruits for this vinegar are raspberries, pears, strawberries,
  or black currants.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: GARLIC VINEGAR
 Categories: Dressings
   Servings:  1
 
      1 ts Vinegar- cider, malt, red           1 ts Black peppercorns
           Or white wine                      10 c  Cloves, crushed
 
  Contributed to the echo by: Sallie Austin Originally from: "The Ultimate
  Salad Dressing Book", by Claire Stancer Garlic Vinegar In a medium sized
  enameled (non-metallic) saucepan, bring vinegar to a boil over medium heat.
  Meanwhile, coarsely crush peppercorns with the bottom of a heavy saucepan.
  Place in a glass or other non-metallic jar. Add garlic. Pour in hot
  vinegar. Let steep for 7 days. Strain through cheesecloth and pour into a
  clean 1-quart wine bottle. Cork and store in a cool, dark place. Keeps 1
  year.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ROASTED RED PEPPER & CHIVE DRESSING
 Categories: Dressings
   Servings:  4
 
    1/3 c  Red wine vinegar                         Peppers
      1 cl Garlic medium, minced                    Salt
      1 c  Olive oil                                White pepper, freshly
    1/3 c  Finely chopped fresh chives              Ground
        ts Red pepper, medium *OR*                  Salt
    1/2 c  Prepared roasted red                     Pepper, to taste
 
  Originally from: "The Ultimate Salad Dressing Book", by Claire Stancer
  Roasted Red Pepper and Chive Dressing Hold red pepper over a flame, turning
  it until evenly charred. Or cut it in half, rub with oil, and place under
  the broiler until blackened. Wrap in a plastic bag and set aside to cool.
  Scrape off the burned skin and remove seeds and stem. In bowl of blender or
  food processor fitted with a steel blade, place red pepper, vinegar, and
  garlic. Process until pepper is pureed. With machine running, slowly
  drizzle
  
  This recipe, featured at Neiman-Marcus, is from caterer George Dolese.
  George serves this dressing over a salad of fusili pasta, chunks of fresh
  mozzarella, julienned zucchini and prosciutto, sliced smoked chicken, and
  blanched asparagus.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SAN JACINTO PORK FAJITAS
 Categories: Mexican, Pork
   Servings: 20
 
      4 lb Pork loin, cut into 2 inch               Strips

----------------------------------MARINADE----------------------------------
      2    Onions, sliced fine                 1 tb Dried Thyme
      2 tb Diced garlic                        1 tb Dried oregano
           Juice of 4 limes                    2 tb Worcestershire sauce
      2    Bottles of dark beer                     Salt and pepper
      1 c  Red wine vinegar                         Diced cilantro
      2    Jalapenos, diced              

--------------------------------FOR COOKING--------------------------------
      1    Oil                                      Peppers, julienned
           Red and yellow bell            
 
  Originally from: "Austin American-Stateman, May 24, 1990 San Jacinto Pork
  Fajitas
  
  Marinate the meat for at least 18-24 hours in covered container. Then drain
  and sear meat in very hot pan with a little olive oil. Add red and yellow
  peppers. Cook until done, about 4 to 6 minutes. Serve in flour tortillas
  with toppings of choice. (Suggestions: honey-mustard sour cream, pickled
  cabbage, tomato cumin salsa.) Serves 20. Recipe can be halved.
  
  From the Four Seasons Hotel.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SIZZLING BEEF FAJITAS
 Categories: Mexican, Beef
   Servings:  8
 
      4 cl Garlic, minced                      2 tb Safflower oil
      1 tb Lime juice                          2    Yellow or white onions,
    1/3 c  Worcestershire or soy sauce              Thinly sliced
      4    Serrano chilles, stemmed            2    Bell peppers, thinly sliced
           And minced                          4    Limes, cut in half
    1/4 c  Apple cider vinegar                 1 c  Sour cream
     14 cn Beef broth                          3 lb Skirt steak, 1/2 inch thick

----------------------------------MARINADE----------------------------------
           Flour tortillas                          Guacamole
           Pico de gallo                  
 
  Originally from: "Austin American=Stateman, May 24, 1990 Sizzling Beef
  Fajitas
  
  At least 3 hours before grilling the meat, trim it to remove all fat and
  gristle. For skirt steak, use a flat metal pounder to tenderize. {This is
  needed because of the short marinading time.} Put the meat in a shallow
  glass dish or plastic bag. Combine the marinade ingredients. Marinate for
  about 3 hours in refrigerator.
  
  About 45 minutes before serving, clean the grill surface and rub it with an
  oil dampened cloth. Preheat the grill for about 30 minutes. Remove the meat
  from the marinade. Sprinkle the meat and salt and pepper and place it on
  the grill. Baste with marinade, grill, then turn, baste again and grill
  until medium rare, about 5-6 minutes in all, or until desired doneness.
  Remove, cover with foil and keep warm.
  
  Heat 2 TBSP oil in a cast-iron skillet over medium-high heat. Add the
  onions and cook until browned, but still crisp. Remove and add bell
  peppers. Saute about 2 minutes and add onions. Remove the skillet from the
  heat.
  
  Preheat the oven to 450 degrees F. Wrap the tortillas or pita breads in
  foil and heat until warm, 8-10 minutes. {Or zap 'em in a microwave for 15
  to 25 seconds per tortilla, depending on your microwaves strength. Or grill
  'em on the coals for a few seconds, or in another cast iron skillet for a
  few seconds.}
  
  Cut the beef across the grain into strips about 1/4 inch thick. Reserve all
  the juices. Put the skillet back on high heat long enough to get hot, then
  add the meat. It will sizzle. Turn immediately, then put the onions and
  peppers on top. Pour the reserved juices on top to create a sizzle. (For an
  even more dramatic sizzle, you can drizzle the meat and onions with 2 TBSP
  oil instead of the reserved juices.) Carry the skillet immediately to the
  table. Sqeeze lime juice on top. To serve, use tortillas to enclose meat
  strips, peppers, onions, pico de gallo, guacamole, and sour cream.
  
  Makes 8 servings.
  
  From "Foods of the Sun"
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: PICO DE GALLO
 Categories: Sauces
   Servings:  1
 
      1    Tomato, chopped                     1    Jalapeno pepper, chopped
      1    Onion, chopped                      1    Lemon, cut in half
      5    Cilantro sprigs, chopped                 Salt, to taste
 
  Contributed to the echo by: Mike Avery Originally from: "Austin
  American-Stateman, May 24, 1990 Pico De Gallo
  
  Mix tomato, onion, cilantro, and jalapeno in a serving dish. Squeeze lemon
  juice over mixture and add salt to taste and serve. From "Fajita Festival."
  
  {Lime juice may be used instead of lemon, depending on what's available and
  in season.}
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: 10-MINUTE GERMAN SWEET CHOC. CREAM PIE
 Categories: Cakse, Chocolate
   Servings:  1
 
      4 oz Package German sweet                     Softened,
           Chocolate,                      3 1/2 c  Whipped topping, thawed
    1/3 c  Milk,                               1    8-inch graham cracker pie
      2 tb Sugar,                                   Crust.
      3 oz Package cream cheese,          
 
  Originally from: "Austin American-Stateman, May 24, 1990 Heat chocolate and
  2 TBSP of the milk in saucepan in saucepan over low heat, stirring until
  chocolate is melted. Beat sugar into cream cheese; add remaining milk and
  chocolate mixture and beat until smooth. Fold in whipped topping, blending
  until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish
  with chocolate curls, if desired.
  
  Recipe submitted by Abagail Willis.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: APRICOT BONBONS
 Categories: Desserts
   Servings:  4
 
      6 oz Package dried apricots,            14 cn Sweetened condensed milk
           Finely chopped                     12 oz Package white coating
     14 oz Package flaked coconut                   Chocolate for dipping
 
  Originally from: "Austin American-Stateman, May 24, 1990 Apricot Bonbons
  Combine apricots, coconut, and milk in a large bowl. Cover and refrigerate
  at least 4 hours, or overnight. Shape mixture into small balls, place onto
  wax paper and refrigerate. Melt chocolate over boiling water, stirring
  frequently. Using forks or toothpicks, dip balls into chocolate. Place on
  wax paper again and refrigerate until firm.
  
  Recipe submitted to the paper by Rosemary Striegler of Bastrop.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: STUFFED BELL PEPPERS
 Categories: Vegetables, Main dish
   Servings:  6
 
      4 md Potatoes, peeled, cooked,           1 ts Mustard seed
           And drained                       1/2 ts Ground turmeric or curry
      6    Fat, red or green bell                   Powder
           Peppers                             1 ts Salt
      6 tb Margarine                         1/8 ts Pepper
      1 md Onion, chopped                      2 ts Lemon juice
      1 ts Ground coriander                         Pepper, to taste
      1 ts Ground cumin                   
 
  Contributed to the echo by: Mike Avery Originally from: "Austin
  American-Stateman", May 1990 Pepper Shells With Potatoes Dice potatoes into
  1/2 inch cubes. Cut off top of each pepper to make shells about 2 inches
  high. Remove seeds, keeping shells intact. Then tops; set aside. Par-boil
  shells in boiling salted water for 3 minutes and turn upside down to drain.
  
  In a large frying pan, melt margarine over medium-high heat. Add onion,
  potatoes, and chopped pepper; cook, turning until golden brown (about 8 to
  10 minutes). Add coriander, cumin, mustard seeds, turmeric, salt and pepper
  during the last few minutes. Remove from heat and sprinkle with lemon
  juice.
  
  Arrange shells in a shallow, greased, baking dish. Pile potatoes into
  shells. Bake uncovered in a 350 degree F. oven 20 minutes.
  
  Makes 6 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CORNED BEEF, CABBAGE & PEPPERS
 Categories: Beef
   Servings:  8
 
      1 md Cabbage head                        1 ts Pepper
      1    White or yellow onion               4    Drops Tabasco
      2    Red bell peppers                    2 ts Soy sauce
      3 c  Corned beef cut in 4-in             2 tb Vinegar
           Strips                              1 ts Sugar
 
  Contributed to the echo by: Mike Avery Originally from: "Austin
  American-Stateman", May 1990 Corned Beef, Cabbage, and Peppers Cut cabbage
  into wedges about 1 inch wide. Slice onion into rings. Remove stems and
  seeds from the peppers, and slice the peppers into Cut corned beef in thin
  slices. Using a Dutch oven or other heavy pan, arrange 1/2 of the sliced
  cabbage on the bottom; top with half the onions, peppers, and beef slices.
  Repeat layers using remaining cabbage, onion, pepper, and beef. Combine the
  water, hot pepper seasoning, soy sauce, vinegar, and sugar; pour over food
  in pan. Cover, bring to a boil, reduce heat and simmer gently until tender
  (about 30 minutes). Serve in wide soup bowls or deep plates.
  
  Makes 6 to 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ALL-SEASON BREAD
 Categories: Breads
   Servings:  2
 
      3 c  Flour                               2 ts Vanilla
      2 ts Soda                            1 1/2 ts Cinnamon
      2 c  Sugar                             3/4 c  Chopped walnuts or pecans
      1 ts Salt                                1 cn Crushed pineapple
    3/4 c  Vegetable oil                       2 c  Prepared fruit or
    1/2 ts Baking powder                            Vegetable, as below
      3    Eggs                           
 
  Contributed to the echo by: BOYD NARON ALL-SEASON BREAD Apple Bread: Shred
  two peeled, cored apples to make 2 cups. Carrot Bread: Peel and shred 2
  carrots to make 2 cups. Stir in 1 T.
   reserved pineapple juice.
  
  Sweet Potato Bread: Peel and shred 1 sweet potato to make 2 cups. Stir
      in 1 T. of reserved pineapple juice.
  
  Zucchini Bread: Shred 2 zucchini to make 2 cups.
  
  Combine first six ingredients and set aside. Beat eggs and add next 3
  ingredients. Beat until creamy. Drain pineapple and reserve 1 T. if called
  for. Stir in pineapple and prepared fruit or vegetable. Stir in dry
  ingredients just until moistened. Spoon into 2 greased and floured 5x3 loaf
  pans. Bake at 350 degrees for 1 hour or until toothpick comes out clean.
  Cool 10 minutes before removing.
  
  Other pans: Two 6-cup Bundt pans take 45 minutes. Two shortening cans take
  1 hour and 15 minutes. Two 7x3-1/2x2 pans take 45 to 50 minutes. Eight
  4-1/2x2-1/2x1-1/2 pans take about 30 to 35 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ANDOUILLE SMOKED SAUSAGE IN RED GRAVY
 Categories: Cajun, Pork
   Servings:  4
 
      6 tb Unsalted butter                   1/4 c  Chopped parsley
    1/2 c  Chopped green peppers           6 1/2 c  Pork or beef stock
  1 1/2 lb Andouille smoked sausage            1 c  Chopped green onion tops
           (2-inch pieces)                 1 1/2 ts Cayenne pepper
      1 ts Minced garlic                       3 ts Cooked rice
      8 ts Tomato sauce                      3/4 ts Salt
      3 c  Onions                            1/2 c  Chopped celery
 
  Contributed to the echo by: BOYD NARON ANDOUILLE SMOKED SAUSAGE IN RED
  GRAVY Melt butter in Dutch oven. Add sausage, cover, and cook without
  stirring about 7 minutes. Turn over and sprinkle 2 c. of onions on top.
  Cover and cook another 7 minutes. Should be dark brown sediment on pan
  bottom. Add 3/4 c. of stock and scrape bottom.
  
  Add pepper and salt, stirring, scraping, and turning. Cover and cook 2
  minutes, scraping once. Add celery, green peppers and garlic. Cover and
  cook 3 minutes, scraping once. Add tomato sauce and cook uncovered 5
  minutes, scrapping occasionally.
  
  Add 1/2 c. onions. Cook 8 minutes until large puddles of oil have broken
  out and tomato mixture is thick. Stir only if sticking. Add parsley and 1/2
  c. of the green onions. Add 3-1/4 c. more stock and scrape. Cook 20 minutes
  until liquid is thick dark red gravy. Stir occasionally.
  
  Stir in remaining stock and onions. Bring to boil, reduce heat, and simmer,
  stirring frequently, about 14 minutes, until gravy is noticeably thicker
  but still juicy. Remove from heat and serve immediately.
  
  Makes 4 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BARBEQUED BEEF RIBS
 Categories: Barbeque, Beef
   Servings:  4
 
      3 lb Beef short ribs                     1 ts Salt
    1/2 c  Chopped onions                      1 ts Paprika
      1 tb Margarine                           4 ts Worchestershire sauce
    1/2 ts Pepper                            1/2 c  Catsup
      4 ts Sugar                             1/4 c  White vinegar
      1 ts Dry mustard                       1/4 c  Water
 
  Contributed to the echo by: BOYD NARON BARBEQUED BEEF RIBS Brown ribs.
  Saute onions in margarine and add remaining ingredients. Simmer 30 minutes.
  Baste ribs with sauce and bake at 350 degrees for 2 hours. Drain off fat,
  baste again and bake at 300 degrees for 1 hour.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BEEF STEW
 Categories: Stews, Beef
   Servings:  4
 
      3    Tomatos, chunked                    1 ts Paprika
      2 lb Stew meat                           1    Chopped onion
      2 c  Beef broth                          1    Stalk celery, chunked
      1 ts Worchestershire sauce               2 ts Kitchen bouquet
      1    Crushed garlic clove                     Salt and pepper to taste
      1    Bay leaf                       
 
  Contributed to the echo by: BOYD NARON BEEF STEW Combine all ingredients in
  slow cooker and cook on low 10 to 12 hours or on high for 4 to 5 hours.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHICKEN WINGS
 Categories: Chicken
   Servings:  4
 
  1 1/2 c  Sugar                               5 oz Soy sauce
      1 c  Corn syrup                         30    Chicken wings
 
  Contributed to the echo by: BOYD NARON CHICKEN WINGS Simmer first 3
  ingredients for 30 minutes. Cut wings in half and arrange in 9 x 13 pan.
  Pour sauce over and bake covered at 250 degrees for 1-1/2 hours. Uncover
  and bake another 30 minutes.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHOCOLATE WHITE TREASURE BROWNIES
 Categories: Desserts, Chocolate
   Servings:  1
 
      1 c  Flour                                    Chips OR
    1/4 ts Baking soda                         6 oz (3 bars.) baking bars
    1/4 ts Salt                                1 ts Vanilla
    3/4 c  Sugar                               2    Eggs
    1/3 c  Butter                             10 oz (1-1/2 c.) white treasures
      2 tb Water                                    Baking pieces
      6 oz (1 c.) semi-sweet chocolate    
 
  Contributed to the echo by: BOYD NARON CHOCOLATE WHITE TREASURE BROWNIES
  Bring sugar, butter and water to a boil and remove from heat. Add
  semi-sweet chocolate and vanilla. Stir until chocolate melts and mixture is
  smooth. Add eggs one at a time and beat well after each. Blend in dry
  ingredients. Stir in Treasures. Spread into greased 9 ea -inch pan. Bake at
  325 degrees for 30 to 35 minutes. Cool and cut.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CUMIN BAKED CHICKEN
 Categories: Chicken
   Servings:  4
 
      1 tb Ground cumin                        3 lb Chicken, cut up
      2 ts Paprika                             1    Sliced lemon
      1 ts Salt                                1 c  Unpitted green olives
    1/2 ts Pepper                                   (preferably Mediterr.)
    1/2 ts Garlic powder                       3 tb Olive oil
 
  Contributed to the echo by: BOYD NARON CUMIN BAKED CHICKEN Combine first 5
  ingredients and set aside. Place chicken snugly in shallow baking dish. Rub
  3/4 of spices under skin, and rub remainder over top. (Can refrigerate at
  this point for up to 24 hours.) Squeeze lemon juice over chicken, scatter
  olives over, and drizzle with oil. Bake uncovered at 400 degrees for 50 to
  60 minutes. Baste with pan juices occasionally. Serve with sliced lemons.
  
  Makes 4 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CURRIED CHICKEN SPRING ROLLS
 Categories: Chinese, Chicken
   Servings:  4
 
      1 tb + 2 t. soy sauce                1 1/2 ts Minced garlic
      1 tb Coconut milk                        2    Jalapeno chilies, minced
      1 ts White vinegar                       1 c  Diced celery
  1 3/4 ts O 2-3/4 t. curry powder             2 c  Diced napa cabbage
    1/2 lb Ground chicken                    3/4 c  Grated carrots
    3/4 ts Salt                                1 pk Cellophane noodles (2-inch
    3/4 ts Sugar                                    Lengths)
      4 ts Cider vinegar                      16    Spring roll wrappers
      1 tb Cornstarch in 1 T. water            1 ts En egg yolk
      2 ts Minced gingerroot             

-------------------------------DIPPING SAUCE-------------------------------
      5    Halved mild green chilies         3/4 c  Pickled ginger juice or
      2    Halved yellow wax chilies                Unseasoned rice vinegar
      4 cl Garlic                              2 tb Peanut oil
      1    Bunch minced cilantro                    Salt to taste
 
  Contributed to the echo by: BOYD NARON
    CURRIED CHICKEN SPRING ROLLS
  
  Marinate chicken for 1 or 2 days in bag with 1 T. soy sauce, coconut milk,
  white vinegar, and 3/4 t. curry powder. Heat 1 to 2 T. oil in wok and stir
  fry chicken until mostly white. Remove, set aside, and then clean wok.
  
  Combine salt, sugar, remaining soy sauce and cider vinegar. Place in wok
  with chicken. Heat through, add cornstarch, and cook 2 to 3 minutes until
  glossy. Spread on large plate and cool in refrigerator.
  
  Combine ginger, garlic, remaining curry powder, and chilies. Heat 3 T. oil
  and cook chili mixture 1 to 2 minutes. Should foam without browing. Add
  celery then cabbage. When translucent, add carrots and noodles. Combine
  chicken and noodle mixtures.
  
  Use 2 T. filling per spring wrapper. Tuck in ends and include sprig of Deep
  fry about 3 minutes at 350 degrees and drain.
  
  To make dipping sauce, blend chilies and garlic until pureed. Add ginger
  juice and oil until blended. Season with salt. Add cilantro just before
  serving. (If serving right away, cilantro may be pureed with chilies.)
  
  Makes one cup.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: COM YAM GUNG (THAI SHRIMP SOUP)
 Categories: Thai, Shellfish
   Servings:  4
 
      6    Peppercorns                         3 tb Lime juice
      8    Coriander roots                     3 tb Fish suace (nam pla)
      3    Stalks lemon grass                  5    Red chilies (prik khee nu),
      4 c  Fish stock                               Minced
      3    Slices siamese ginger               2 tb Chopped coriander
      2 c  Uncooked shrimp                
 
  Contributed to the echo by: BOYD NARON DOM YAM GUNG (THAI SHRIMP SOUP)
  Puree peppercorns and coriander roots. Trim root and tough layers from
  lemon grass. Thinly slice first six inches. Bring 2 c. of stock to boil.
  Add coriander paste and simmer while adding lemon grass, ginger and shrimp.
  Stir in remaining stock and bring to boil. Season with lime juice, fish
  sauce and chilies. Sprinkle servings with chopped coriander.
  
  Makes 5-1/2 cups, 4 to 5 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: EASY LASAGNA
 Categories: Italian
   Servings: 15
 
      1 lb Ground beef                       1/4 c  Parmesan cheese
    1/2 c  Chopped onion                     3/4 c  Milk
     32 oz Spaghetti sauce                     1 tb Parsley flakes
      1 tb Parsley flakes                      1 ts Basil
      1 ts Oregano                             1 c  Shredded zucchini
      3 c  Bisquick                            1 c  Shredded mozzarella
      1 c  Creamed cottage cheese         
 
  Contributed to the echo by: BOYD NARON EASY LASAGNA Cook beef and onion.
  Drain, add spaghetti sauce, parsley and oregano. Bring to boil, stirring,
  and keep warm over low heat. Mix remaining ingredients except zucchini and
  mozzarella. Beat 20 strokes. Spread half of dough in ungreased 19 x 9 pan.
  Sprinkle half of zucchini and half of meat over dough. Top with half of
  mozzarella. Drop remaining dough by teaspoonfuls. Repeat with remaining
  zucchini, meat and cheese. Bake until dark golden brown at 375 degrees for
  30 to 35 minutes. Let stand 10 minutes before cutting.
  
  Makes 15 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ENCHILADAS
 Categories: Mexican, Microwave
   Servings:  4
 
      2 c  Ricotta                             1 c  Jack cheese
      1    Egg                                 8    Tortillas
      1 c  Green onions                       10 oz Enchilada sauce
      2 tb Chopped chilies                     2 c  Cheddar cheese
      1 ts Cumin                               1    8 x 12in. glass pan
 
  Contributed to the echo by: BOYD NARON ENCHILADAS Stir first six
  ingredients together and fill tortillas. Put in greased 8 x 12 glass pan.
  Pour sauce over. Microwave on high for 11 to 13 minutes, rotating once.
  Cover with cheddar cheese and cook on high 1 to 2 minutes.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Grilled Peppers and Apples
 Categories: Appetizers
   Servings:  1
 
      3    Peppers                           1/2 ts Rosemary leaves crushed
      3    Apples                            1/4 ts Garlic powder
      2 tb Oil                               1/4 ts Salt
      1 ts Onion powder                      1/4 ts Black pepper
 
  Cut apples and peppers in wedges and toss them with all ingredients. Broil
  or grill the tossed apples and peppers 15 minutes.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Miniature Seafood Quiches
 Categories: Appetizers
   Servings: 24
 
-----------------------------------PASTRY-----------------------------------
      2 c  Flour                               1 ts Vinegar
      3 c  Lard                                4 tb Cold water
      1 ts Salt                          

----------------------------------FILLING----------------------------------
    3/4 c  Chopped cokked shrimp             1/2 c  Mayonnaise
    1/4 c  Fine sliced green onions            2    Eggs
      1 c  (4-oz) shred swiss cheese      
 
  CRUST: Combine flour and salt. With a pastry blender, cut in lard until
  mixture resembles peas. Add vinegar and water and cut in until well
  blended. Roll out on lightly floured surface and cut to fit mini muffin
  pans. Line pans and fill with quiche mixture. MIXTURE: Fill each tartlet
  with shrimp, onion and cheese, pulverizedin processor, about 3/4 full. Beat
  together the mayonnaise, eggs, milk, salt and dill and pour over the
  tartlets, dividing evenly. Bake quiches in an oven preheated to 400 degrees
  for 15-20 minutes, or until tops are puffy and golden brown. Makes 24
  miniature appetizers or 12 cupcake size.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Oyster Crackers
 Categories: Appetizers
   Servings:  1
 
      1 c  Oil, Crisco, Wesson, etc          1/2 ts Garlic salt
      1 pk Hidden Valley Ranch dry             1 ts Lemon and pepper
           Dressing                                 Seasoning
      1 ts Dill weed                           2    Bags small oyster crackers
 
  Add 2 bags of oyster crackers, small ones to rest of ingredients. Mix well.
  Spread on cookie sheets to dry, approximately 2 hours.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Pineapple Mint Cup
 Categories: Appetizers
   Servings:  1
 
      1 cn #2.5 (3 1/2-cup) pineapple               Grapes
           Chunks                            1/2 c  White cream mints broken
      1 c  Halved and seeded tokay                  Chilled ginger ale
 
  Drain pineapple; combine with grapes and mints. Chill. SPoon into
  sherberts, pour ginger ale over all.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Prosciutto and Melon
 Categories: Appetizers
   Servings:  1
 
      1    Ripe cantaloupe sliced or           4 oz Thin sliced prosciutto
           Cubed and peeled               
 
  For a sit down first course, put 2-3 thin slices of peeled melon on each
  plate and drape 2-3 slices of prosciutto over them. For finger food, cut
  melon in cubes and wrap prosciutto around them, holding in place with a
  toothpick.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Seviche
 Categories: Appetizers
   Servings:  1
 
  1 1/2 lb Fresh scallops                      1 ts Ground coriander
    1/2 c  Lemon juice                         2 md Tomatos diced into 1 inch
    1/2 c  Lime juice                               Pieces
    1/4 c  Olive oil                           1    Green pepper diced in 1
    1/2 ts Salt                                     Inch cubes
    1/4 ts White pepper                      1/2    Dried onion
      6    Drops Tabasco sauce                 1 tb Minced garlic
 
  In glass bowl combine scallops, lemon and lime juices, olive oil, salt,
  pepper, tabasco, coriander, tomatos, green pepper, onion and garlic. Cover
  and marinate in refrigerator overnight. The flavor of the seviche improves
  as it marinates and it usually takes two to three days. Serve cold for a
  light luncheon or elegant appetizer. You may serve it alone, in a pineapple
  boat, fresh coconut, or hollowed-out orange halves.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: 5 Bean Soup
 Categories: Soups
   Servings:  1
 
      1 c  Pinto beans                         1 c  Red beans
      1 c  Navy beans                          1 c  Northern beans
      1 c  Black eyed peas                     2    Whole bay leaves
     10 c  Water                               2 lb Meaty ham bones
      1 c  Chicken bouillon                1 1/2 c  Smoked ham
      1 c  Diced onion                         1 tb Chili powder
      1 cn (16-oz) cut tomatos               1/4 ts Worcestershire sauce
    3/4 ts Thyme                               1 md Grated carrot
    1/4 ts Pepper                         
 
  Place beans into 4 quart kettle, cover with 2 inches of water and allow to
  soak overnight. Drain water then add ham bones, water and bay leaves.
  Simmer covered for 2 hours. Remove ham bones and return any meat to kettle.
  Add bouillon, onions, chili and garlic powder, thyme, pepper, tomatos,
  carrot and worcestershire sauce. Cover and simmer for 1 hour. Add water as
  needed. Serve with hot cornbread.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Asparagus Soup #1
 Categories: Soups
   Servings:  1
 
      2 lb Asparagus, cut diag 1"              4 c  Water
           Pieces                              1    Vegetable, beef, chicken
      1 cl Pressed garlic                           Cube
      3    Sliced leeks                        1 tb Soy sauce
      4    Chopped thinly green                1 c  Cream
           Onions                              2 tb Tarragon
      3 tb Butter                              2 tb Basil
      1    Chopped small red potato       
 
   Saute vegetables in butter for 5 minutes. Add water and bouillon cube;
  simemr 5 minutes. Add remaining ingredients and simmer 10 minutes more.
  Serve.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Asparagus Soup #2
 Categories: Soups
   Servings:  1
 
  1 1/2 lb Fresh asparagus washed and               Lb) peeled and cubed
           Tough/dry ends removed          3 1/2 c  Chicken stock
    1/4 c  (1/2 stick) unsalted                1 ts Lemon juice
           Butter                                   Salt and pepper to taste
      1 c  Carefully washed and chop                Paprika, optional
           Leeks white part only             1/2 c  Half-and-half
    1/2 c  Chopped onion                            Creme fraiche/whipped cream
    1/2 c  Chopped celery                           For garnish
      1 sm Baking potato (about 1/2       
 
  Snap off asparagus tips and set the stalks aside. Melt butter in a deep
  skillet with a cover. Add asparagus tips, onion, leeks, celery and potato.
  Cover lightly and cook over the very lowest heat until vegetables are soft,
  20 minutes or more. Meanwhile, place chicken stock in a large saucepan with
  the reserved asparagus stalks, cut into large pieces. Bring to a boil and
  simmer, covered tightly, for about 30 minutes. Discard stalks and set stock
  aside. In a food processor, puree softened vegetables and add to the
  asparagus stock. Season with lemon juice, salt, white pepper and paprika,
  if desired. Allow to cool and refrigerate. Stir in half-and- half and serve
  garnished with a dollop of creme fraiche or whipped cream and a sprinkling
  of paprika, if desired.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Autumn Squash
 Categories: Vegetables
   Servings:  1
 
      1 sm Butternut squash                    2    Slices cubed white bread
      2    Green apples                        1 ts Salt
      1 md Onion, chopped                    1/4 ts Pepper
      1    Pinch rosemary                      2    Egg yolks
      1    Pinch marjoram                    1/4 c  Heavy cream
      1 qt Chicken stock                  
 
  Use a small butternut squash, approximately 1 lb unpeeled, cut in half and
  seeded. Green apples should be peeled, cored and chopped. Combine squash,
  apples, onions, herbs, chicken stock, bread cubes, salt and pepper in heavy
  sauce pan. Bring to a boil and simmer uncovered 30-45 minutes. Scoop out
  flesh of squash and discard the skins. Return pulp to sauce pan. Puree the
  bisque in a blender until smooth. Return to sauce pan. In a small bowl,
  beat egg yolks and cream together. Beat in a small amount of the hot
  bisque, then return to the saucepan. Heat but do not boil.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Avocado Soup
 Categories: Soups
   Servings:  1
 
      2 md Ripe avocados peeled                     Salt to taste
           Halved seeded and diced                  Fresh ground black pepper
      1 c  Heavy cream                         1    Ripe avocado peeled and
      3 c  Well seasoned chicken broth              Thinly sliced
      3 tb Dry white wine or sherry                 Tabasco sauce to taste
 
  Puree the diced avocado in food processor with half of the cream. Add the
  rest of the cream and process briefly. Bring broth to a boil in a large
  saucepan. Reduce to a simmer and stir in the avocado mixture. Stir in the
  wine and salt and pepper to taste. Simmer for 5 minutes. Gently stir in
  sliced avocado. For extra zip, add tabasco to taste.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Bacon Potato Soup
 Categories: Soups
   Servings:  1
 
      4 c  Diced potatoes                      1    Jar (12-oz) bacon pieces
      1    Chopped onion                       4 tb Butter/margarine
      1 c  Chopped celery                      1 c  Chicken broth
      1    Sliced carrot                       2 c  Milk
 
  In 3 quart casserole, combine 1st 7 ingredinets. Cover loosely with plastic
  wrap. Microwave on high 13-15 minutes or until potatoes are tender;
  stirring once. Stir in milk, salt and pepper. Recover. Cook at high 8
  minutes or until heated through.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Baked Potato Soup
 Categories: Soups
   Servings:  1
 
      8 oz Baked potatoes                      1 c  Half and half
      1 md Chopped onion                            Sour cream
      1 tb Chopped green onion                      Shredded cheedar cheese
      2 ts Butter                                   Minced green onions
      3 c  Chicken stock                            Parsley
           Salt and pepper to taste       
 
  Peel potatoes. Reserve pulp. In a 2-quart sauce pan., saute onions in
  butter over medium-low heat until soft. Add chicken stock, salt, pepper and
  potato pulp. Stir to blend. Stir in half and half. Heat to serving
  temperature. GArnish bowl with sour cream, and green onions or parsley.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Bean and Beef Soup
 Categories: Soups
   Servings:  1
 
      1 lb Navy beans                          1 lb Beef stew meat
      1 lb Prunes                              1    Onion
      1 qt Cut carrots                              Salt and pepper
  1 1/2 qt Cut potatoes                       12    Whole cloves
 
  Soak 1 pound navy beans overnight. Cook beans, prunes, beef and vegetables
  separately. Do not drain. Mix all together and simmer until the flavors are
  mixed.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Bean Soup from Tuscany
 Categories: Soups
   Servings:  1
 
      2 c  Dried cannellini beans                   Italian tomatos
      2    Red onions                          1 oz Boiled ham
     10    Sprigs fresh parsley leaves         1 oz Salt pork
      1 lg Celery stalk                      1/4 c  Plus 8 ts olive oil
      2 cl Garlic, peeled                           Salt and freshly ground
      1 tb Fresh basil                              Pepper
      1 ts Fresh rosemary leaves             1/2 ts Dried thyme OR
           Coarse grained salt               1/2 ts Tarragon
      3    Fresh tomatos OR                    1 sm Savoy cabbage, (2 lbs)
      3    Drained canned imported             8    Slices coarse Italian bread
 
  Soak the beans overnight in cold water; rinse and drain. Coarsely chop one
  onion, parsley, celery, garlic, basil and rosemary. Place in stockpot. Add
  beans, coarse-grain salt to taste and 5 quarts of cold water. Cover and
  bring to a boil over medium heat, then simmer for about 1 1/2 hours.
  Meanwhile, finely chop the remaining onion, chop up the tomatos in a food
  processor and cut the ham and salt pork into small pieces. Heat 1/4 cup of
  the oil and lightly saute the onion, ham and salt pork for about 10
  minutes, then add the tomatos. Taste for salt and pepper and add the thyme
  or tarragon. Simmer for about 10 minutes, then set aside. Clean and wash
  the cabbage. Cut into 1/2-inch strips. When the beans have finished
  cooking, remove about half the beans and vegetables with a slotted spoon
  and puree in a food processor. Return the puree to the stockpot and add
  enough cold water to make about 4 quarts liquid and bring to a boil. Add
  cabbage and simmer about 25 minutes, then add tomatos and meat to the
  stockpot and simmer 5 minutes longer. Toast the slices of bread and place
  in each individual soup bowl. Ladle the soup over the bread and serve,
  adding a ts of olive oil to each serving. NOTE: Dried herbs may be
  substituted for fresh using 1/3 to 1/2 ts dried for each Tb fresh, or to
  taste.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Beef 'N' Barley Vegetable Soup
 Categories: Soups
   Servings:  1
 
      2 lb Soup bone - 1/2 meat              1/4 c  Barley
      2 tb Fat                                 1 c  Cubed carrot
      2 qt Water                             1/4 c  Chopped onion
  1 1/2 ts Salt                              1/2 c  Chopped celery
    1/4 ts Pepper                              2 c  Cooked tomatos
      2 tb Minced parsley                      1 c  Fresh/frozen peas
 
  Remove meat from the cracked soup bone; cut meat into cubes and brown
  slightly in hot fat. Place meat, soup bone, water, seasonings and parsley
  in soup kettle. Cover tightly and cook slowly 1 hour. Add barley and cook 1
  hour longer. Cool and skim off excess fat. Remove soup bone. Add carrots,
  onion, celery and tomatos; cook 45 minutes. Add fresh peas and cook 15
  minutes.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Black Bean Soup #1
 Categories: Soups
   Servings:  1
 
      2 lb Black beans                       1/2 ts Cayenne
    1/2 c  Sunflower oil                       1 tb Vegtable season salt
    1/2 lb Bacon                               4 ts Ground cumin
    1/2 lb Diced ham                         1/4 c  White wine
      8    Chopped onions                      1 c  Sherry
      7 cl Garlic, minced                      6 qt Chicken broth OR
      7    Stalks chopped celery               3    Bouillon cubes and 6 qt of
           W/leaves                                 Water
      3 c  Uncooked brown rice            
 
  Wash black beans, cover with water and allow to soak overnight; rinse;
  drain; set aside. Pour oil into large soup pot. Add bacon, ham, onion,
  garlic and celery. Cook at high simmmer until vegetables are soft, about 30
  minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to boil;
  reduce heat, cover and simmer 2 1/2-3 hours. Let soup cool; put through a
  blender a little at a time until smooth.Return to soup pot; reheat on low
  about 45 minutes, adding wine andsherry. Ladle into bowls.
 
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