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

      Title: Chinese-Style Broiled Chicken Breasts
 Categories: Chicken, Main dish, Asian, Sean likes
      Yield: 4 servings

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

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

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

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

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

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

MMMMM

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

      Title: Robb's Cinnamon Chicken
 Categories: Poultry, Nets
      Yield: 2 servings

    1/4 c  Oil
    1/4 c  Orange juice
    1/3 c  Honey
      2 ts Coarse-grained mustard
      2 ts Cinnamon
      2    Garlic cloves, crushed
      1 tb Fresh lemon juice
           Salt & pepper, to taste
      2    Chicken breast halves
           Skinned and boned

  Combine all ingredients in blender container.  Blend until thoroughly
  emulsified.  Pour marinade over chicken and marinate, covered, for 6
  hours or overnight, turning occasionally.

  Preheat broiler and cook, about 3 inches from heat, turning once,
  until done to your taste, 20 to 30 minutes.

  Variation:  Substitute juice of 1 lime for orange and lemon juice.

MMMMM


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

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

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

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

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

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

MMMMM

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

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

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

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

  from BILL SAIFF'S ROD & REEL RECIPES FOR HOOKIN" AND COOKIN" cookbook
  and retyped for you with permission by Fred Goslin on Cyberealm Bbs in
  Watertown NY (315) 786-1120

MMMMM


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

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

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

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

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

MMMMM

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

      Title: Salmon and Potato  Pie
 Categories: Cyberealm, Seafood, Main dish
      Yield: 8 servings

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

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

  From Ruth M. Morse, Henderson NY; Originally presented in "Bill
  Saiff's ROD & REEL Recipes for Hookin' & Cookin'"... re- typed for
  you with permission by Fred Goslin on Cyberealm Bbs (315) 786-1120

MMMMM

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

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

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

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

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

MMMMM

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

      Title: Lobster Newburg
 Categories: Cyberealm, Main dish, Seafood
      Yield: 4 servings

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

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

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

MMMMM


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

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

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

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

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

MMMMM

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

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

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

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

  From "Bill Saiff's ROD & REEL Recipes for Hookin' and Cookin' and
  re-typed with permission by Fred Goslin on Cyberealm Bbs.in Watertown
  NY at (315) 786-1120

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

      Title: Barbequed Garlic Chicken
 Categories: Poultry, Barbeque, Nets
      Yield: 6 servings

      3 lb Roasting Chicken
      3 ts Garlic, chopped
      2 ts Salt
      2 tb Black Peppercorns
      1 c  Fresh Coriander, chopped
      2 tb Lime Juice
           Tomatoes
           Scallions

  Cut chicken in half lengthwise, and remove bones, if desired. Crush
  the garlic with salt into a smooth puree. Coarsley crush the
  peppercorns with a mortar and pedestal or blender. Combine in a flat
  dish with the coriander, and lime juice. Rub the mixture well into
  the chicken on all sides, cover and refrigerate overnight or at least
  one hour.

  BBQ chicken over glowing coals, turning about every 5 minutes, until
  chicken is no longer pink and the skin is crisp.

  Garnish with tomatoes and curls of scallions. Serve with a salad of
  cucumber, scallions and tomatoes, seasoned with lime and salt.

MMMMM

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

      Title: CHICKEN TACO SALAD, LOW FAT
 Categories: Poultry, Salads, Low-fat, Nets
      Yield: 6 servings

      1 lb Chicken meat, white skinless
    1/2 c  Lettuce, torn into pieces
      2 md Tomatoes, cut into pieces
      1 cn Kidney beans, rinsed and
           Drained (15 oz. size)
    1/2 c  Cheddar cheese, non fat
           Hot sauce to taste
    1/2 pk Tortilla chips, *baked*
           (1 GM fat per 20 chips)
           Bottle Kraft fat free
           Salad
      1 pk Taco seasoning mix
           Dressing, Catalina

  Place chicken in a bowl and cover with waxed paper. Cook in microwave
  about 5 minutes. Remove and drain chicken to remove any fat. Prepare
  taco mix as directed, substituting chicken for beef. Place lettuce,
  tomatoes, and chips in a large bowl. Add drained beans, grated
  cheese, and salad dressing. Mix well. Serve immediately. Per serving:
  fat 4 GM, chol. 56 mg, calories 336, protein 30 G, carb. 46 GM, 11%
  of calories from fat.

MMMMM

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

      Title: Queen of Sheba Meatloaf
 Categories: Meats, Nets
      Yield: 10 servings

      2 tb Virgin olive oil
      3 tb Butter
      4    Garlic cloves, crushed
      2 md Onions, finely chopped
    1/2 c  Finely chopped fresh Italian
           -parsley
      1 ts Fennel seeds
  2 1/2 lb Lean ground lamb
      1 lb Ground hot sausage, casing
           -removed
           Juice of 1 lime
    1/4 c  Dry vermouth
    3/4 c  Dry bulgur wheat, soaked for
           -30 minutes in water to
           -cover
      2 lg Eggs, lightly beaten
      3 tb Ketchup
      1 ts Sesame oil
      2 tb Dried mint
      1 ts Ground allspice
    1/4 ts Dried rosemary
      1 ts Ground cinnamon
    1/2 ts Grated nutmeg
    1/8 ts Black pepper
      2 tb Worcestershire sauce
    1/4 c  Toasted pine nuts
    1/3 c  Pistachios
      3 tb Bay leaves, split in half

  Preheat oven to 375'F. Thoroughly coat a Bundt pan with olive oil.

  In a large saute pan, heat the olive oil and 2 tablespoons of butter.
  Add the garlic and onions. Saute until the onions are translucent,
  about 3 minutes. Add the parsley and fennel seeds.

  Remove half the onion mixture and combine with the ground lamb in a
  large bowl. Set aside the other half of the onion mixture.

  Add the ground sausage to the saute pan, and brown. Add the lime
  juice and vermouth. Remove from the heat. Add this mixture to the
  reserved onion mixture. Set aside.

  Squeeze the excess water from the bulgur wheat. Mix with the lamb. Add
  the eggs, ketchup, sesame oil, mint, allspice, rosemary, cinnamon,
  nutmeg, black pepper and Worcestershire sauce. Mix well. Divide this
  mixture in half. Press half the lamb mixture into the pan. Arrange
  the sausage mixture on top of the lamb. Sprinkle the pine nuts and
  pistachios evenly over the sausage layer.

  Press the other half of the lamb mixture on top of the nut layer. Dot
  the loaf with the remaining tablespoon of butter and place the broken
  bay leaves on top of the loaf.

  Bake for 1 hour or until done. Remove the bay leaves. Let the loaf
  sit for 15 minutes before inverting it onto a round serving platter.
  Serves 8-10.

MMMMM

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

      Title: Easy Spaghetti
 Categories: Main dish, Italian, Nets
      Yield: 4 servings

      3 tb Olive oil
      1 md Onion, peeled and diced
      3    Garlic cloves, peeled/minced
    1/2 ts Dried oregano
      1 tb Dried basil (or to taste)
    1/2 ts Red pepper flakes, if
           -desired (or a little
           -jalapeno pepper)
      1 cn Crushed tomatoes (28 oz)
     12 oz Vermicelli
           Parmesan cheese

  Put olive oil in a skillet that about 12" wide.

  Peel and chop onion. Add to skillet and cook on medium heat as you
  peel and mince garlic. Add garlic to skillet; stir. Cook several more
  minutes to allow the vegetables to soften and give up a lot of their
  moisture. Stir occasionally. Add oregano, basil, red pepper and
  crushed tomatoes. Simmer the mixture uncovered.

  Meanwhile, bring a large pot of water to a boil for your spaghetti,
  usually 4 1.2 quarts or so. Salt the water and add 8-12 ounces of
  spaghetti. Cook until it is just barely tender, probably 2 minutes
  less than they suggest on the package. Drain but don't rinse.

  Toss with sauce and serve on plates. top with freshly grated Parmesan
  cheese.

  NOTE: Carrot sticks and warmed bread go well with spaghetti.

MMMMM

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

      Title: Marshmallow Krispie Bars
 Categories: Cookies, Nets
      Yield: 1 batch

      1 pk Brownie mix
 10 1/2 oz Miniature marshmallows
  1 1/2 c  Semi sweet chocolate chips
      1 c  Creamy peanut butter
      1 tb Margerine
  1 1/2 c  Rice cereal

  Preheat oven 350.  Grease 9x13 pan. Prepare and bake brownies
  according to package directions. Remove from oven. Sprinkle
  marshmallows on hot brownies. Return to oven for about 3 mins. Place
  choc chips, peanut butter and margarine in medium saucepan. Cook on
  low, stirring constantly until chips are melted. Add rice cereal, mix
  well. Spread over marshmallow layer.

  Refrigerate til well chilled.    Cut into bars.
  Posted by Wanda Evans from Duncan Hines Fabulous Fall Baking 1992.
  Posted by Suzze Tiernan on Home Cooking 1994.

MMMMM

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

      Title: Chicken and Stuffing Bake
 Categories: Poultry, Nets
      Yield: 6 servings

      1    Box stuffing mix (6 oz. box)
           -chicken flavored
      6    Chicken breast halves
           -skinless, boneless
           -about 1-1/2 lb. total
      1 cn Cream of mushroom soup
    1/3 c  Milk
      1 ts Chopped parsley

  1. Preheat oven to 400-degrees F.  Prepare stuffing mix according to
  package directions but do not let stand.

  2. Spoon stuffing across center of 2-qt. shallow baking dish. Arrange
  3 chicken pieces on each side of stuffing, overlapping if necessary.

  3. Combine soup, milk and parsley.  Pour over chicken.  Cover with
  foil; bake 15 min.  Uncover; bake 10 min or until chicken is no
  longer pink. Stir sauce before serving.

  Makes 6 servings.

  VARIATION:  Add 1/2 cup each chopped carrot, celery and onion with
  seasoning packet while preparing stuffing mix.

  From the label of a can of Campbell's Cream of Mushroom soup. APB

MMMMM

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

      Title: CAFE CHICKEN CROCKPOT
 Categories: Poultry, Nets
      Yield: 6 servings

      2 ea Chickens, about 2-1/2 pound,
           Cut into eighths
      1    Onion, chopped
      2    Of garlic, chopped
           Salt & white pepper to taste
      1 ea Green pepper, diced
      1 md Very ripe tomato, Peeled,
           Seeded and chopped
      1 c  Dry white wine
           Pinch of cayenne pepper

  Combine all ingredients in slow-cooker.  Cover pot and set at Low.
  Cook for 6 to 8 hours, or until chicken is tender.  YIELD: Serves 6
  to 8

  Source: The Crockery Pot Cookbook

  Note: Since this recipe is from Paris, try to serve this with a crusty
  French bread, and a little pot of sweet butter.  A carafe of white
  wine is also a nice addition.

  FROM: gaye.levy@greymatter.com (Gaye Levy) From rec.recipes 11/23/93

MMMMM

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

      Title: Healthy SPAM Peppers
 Categories: Main dish
      Yield: 10 servings

      1 cn SPAM Luncheon Meat, cubed
           -(12 oz)
      2 c  Shredded cabbage
      1 c  Shredded zucchini
      1    Onion, shredded
      1    Carrot, shredded
      2    Garlic cloves, minced
  1 1/2 tb Chopped fresh basil leaves
      1 ts Dried oregano
    1/2 ts Red pepper flakes
      1 cn Diced tomatoes (28 oz)
  1 1/2 c  Instant rice
      1 tb Brown sugar
      8    Bell peppers, cored & seeded

  In skillet over medium-high heat, saute SPAM until lightly browned;
  remove from skillet. Add cabbage, zucchini, onion, carrot, garlic,
  basil, oregano, and red pepper flakes to skillet. cook over low heat
  10 minutes or until vegetables are crisp-tender. Drain juice from
  tomatoes; reserve juice. Add enough water to tomato juice to make 2
  cups. Add juice, tomatoes, SPAM, rice, and brown sugar to vegetable
  mixture. Cover. Cook 10 minutes. In large saucepan, boil bell peppers
  in water 5-7 minutes or until crisp-tender. Drain. Fill peppers with
  SPAM mixture.

  NUTRITIONAL INFORMATION PER SERVING: Calories 215; Protein 11 grams;
  Carbohydrate 30 grams; Fat 7 grams; Cholesterol 34 milligrams; Sodium
  444 milligrams.

MMMMM


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

      Title: Irish Stew by James Beard, Chef & Cooking Teacher
 Categories: Main dish, Meats, Irish
      Yield: 6 servings

      3 lb Lamb; rib or shoulder chops
      6 md Potatoes; peeled; sliced
      3 ts Parsley; chopped & mixed w/
  1 1/2 ts Thyme; dried (mix w/parsley)
      3 lg Onions; peeled; sliced
      2 c  Water
      2 tb Parsley, chopped (or 3 tbs)
        x  Butter; to grease casserole
        x  Salt; to taste
        x  Pepper; freshly grnd black

  James Beard's Irish Stew

  * Instructions *

  Trim the fat from the chops, leaving the meat on the bones. Butter a
  2 or 2-1/2 quart casserole dish. Preheat the oven to 300dF.

  In the bottom of the casserole dish arrange a layer of one-third of
  the potatoes and cover with a layer of chops topped with a third of
  the parsley-thyme mixture.

  Add a layer of half the onions, then a third more potatoes, the
  remaining chops, herbs, remaining onions, and finally, the remaining
  potatoes and herbs. Season well with salt and pepper and add the
  water.

  Cover and cook the stew in the preheated over for 2 to 2-1/2 hours, or
  until the meal is tender and the potatoes and onions are soft.

  Serve in soup plates with a sprinkling of parsley on top, and drink
  beer with with if you'd like.

  Irish stew always benefits from being cooked the day before and
  allowed to cool thoroughly. You may refrigerate. Skim off any fat and
  reheat the stew before serving.

  From: James Beard's Theory & Practice of Good Cooking. Consumers Union
  Edition for Consumers Reports Readers. Published by Alfred A. Knopf,
  Inc. Copyright 1977 by James Beard. ISBN: 0-89043-6.

MMMMM

---

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

      Title: Shrimp Creole
 Categories: Cyberealm, Main dish, Seafood
      Yield: 10 servings

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

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

  From "Bill Saiff's ROD & REEL Recipes for HOOKIN' & COOKIN' Cookbook
  and re-typed with permission by Fred Goslin on Cyberealm Bbs in
  Watertown NY at (315) 786-1120

MMMMM
---

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

      Title: Shrimp Etouffe
 Categories: Cyberealm, Main dish, Seafood
      Yield: 6 servings

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

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

  From "Bill Saiff's ROD & REEL Recipes for HOOKIN' & COOKIN' Cookbook
  and re-typed with permission by Fred Goslin on Cyberealm Bbs in
  Watertown NY at (315) 786-1120

MMMMM

---

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

      Title: Hacienda Hamburger
 Categories: Cyberealm, Meats, Beef
      Yield: 6 servings

      2 lb Ground Beef
  1 1/2 c  Chopped Celery
      6 oz (1 cn) Tomato Paste
      2 c  Uncooked Noodles
      1 c  Sliced Ripe Olives
    1/2 ts Pepper
      2 tb Cooking Oil
    1/2 c  Chopped Onion
  2 1/4 c  (3 cns) Water
      1 c  Diced American Cheese
      2 ts Salt

  Brown meat in oil in electric skillet or large frying-pan.  Add
  celery and onion; cover and cook slowly 10 minutes.  Add tomato
  paste, water, noodles, cheese, olives, salt and pepper; stir to
  combine.  Cook slowly until noodles are tender, abotu 30 minutes.

  NOTE:

  This is just as good on the second day.

MMMMM

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

      Title: English Sweet And Sour Ribs
 Categories: Cyberealm, Meats, Beef
      Yield: 5 servings

      3 lb Chuck Short Ribs *
      2 ts Seasoned Salt
    1/2 c  Cooking Oil
  1 1/2 c  Hot Water
    1/3 c  Catsup
      2 ea Cloves Garlic, Minced
    3/4 c  Unbleached All-purpose Flour
      1 ts Pepper
      2 c  Sliced Onion
      8 ea Heaping T Dark Brown Sugar
    1/4 c  Red Wine Vinegar
      2 ea Large Bay Leaves

  *  Short ribs should be meaty and cut in the English cut.
  Trim excess fat from short ribs.  Combine flour, seasoned salt and
  pepper; dredge shrot ribs.  Brown ribs in oil on all sides in Dutch
  oven.  Remove meat from pan.  Add onions and cook until golden brown.
  Place ribs on top of onions.  Combine water, brown sugar, catsup,
  vinegar, garlic and bay leaves; pour over ribs.  Cover and bake in
  moderate oven (350 degrees F.) 2 1/2 hours.  Remove bay leaves before
  serving.

MMMMM
---

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

      Title: German Applesauce Meatloaf
 Categories: Meats, Nets
      Yield: 8 servings

  1 1/2 lb Ground beef
    1/2 lb Ground pork
    1/2 c  Finely diced onion
      1 c  Applesauce
      1 c  Bread crumbs
      3 tb Ketchup
      2 ts Salt
    1/4 ts Black pepper

  Preheat oven to 350'F. Lightly oil a 9x5x3" loaf pan. In a large bowl,
  combine all ingredients, and mix well. Place the meatloaf mixture in
  the prepared pan. Bake for 1 1/2 to 2 hours. Let cool 10-15 minutes.
  Turn the loaf out of the pan. Slice and serve.

MMMMM

---

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

      Title: Grilled Fish In Foil
 Categories: Cyberealm, Seafood, Main dish
      Yield: 4 servings

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

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

MMMMM

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

      Title: Shrimp & Scallop Kabobs
 Categories: Cyberealm, Seafood, Main dish
      Yield: 6 servings

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

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

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

MMMMM

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

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

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

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

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

MMMMM
---

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

      Title: Whiskey Sour Sirloin
 Categories: Cyberealm, Beef, Main dish
      Yield: 6 servings

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

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

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

MMMMM

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

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

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

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

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

MMMMM

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

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

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

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

MMMMM
---

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

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

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

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

MMMMM

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

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

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

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

MMMMM

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

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

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

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

MMMMM

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

      Title: Hot Beef Salad
 Categories: Main dish, Meats, Salads, Nets
      Yield: 4 servings

      1 lb Flank steak,partially frozen
      2 tb Soy sauce
      1 tb Vegetable oil
    1/2 ts Sugar
      3    Garlic cloves, minced
      1 md Onion
      2 sm Dried chillies
      2 tb Soy sauce
      2 tb Beef stock
      5 tb Vegetable oil
    1/2 ts Sugar
     12    Red-leaf-lettuce leaves
      2 md Tomatoes,each cut into 6
           Slices
     16    Cilantro sprigs

   Cut meat lengthwise into 2 or 3 strips; cut strips diagonally into
  1/8-inch-thick slices. PLace in a medium-size bowl. Add 2 tbsp soy
  sauce, 1 tbsp oil, 1/2 tsp sugar and garlic. Mix well. Cover and
  marinate in refrigerator at least 2 hours. Mix again and bring to
  room temperature before cooking.
   Cut onion in half lengthwise. Cut each half into quarters, making 8
  wedges. separate onion layers; set aside. Soak chillies in warm water
  about 30 minutes or until softened. Discard seeds and stems and mince
  chillies. Combine chillies, remaining 2 tbsp soy sauce and beef stock
  in a small bowl.
   Heat wok over high heat. Add 4 tbsp oil and heat. Add onion;
  stir-fry 1 minute. Remove onion with a slotted spoon, draining oil
  back into pan; place onion in a small bowl. add steak to wok;
  stir-fry 3 minutes. Remove steak and any liquid in wok; add to onion.
  Heat remaining 1 tbsp oil in wok. Add remaining 1/2 tsp sugar. As soon
  as sugar melts, stir in chili mixture.
   Return steak and onion to wok; stir-fry 1 minute. remove from heat.
  Arrange 3 lettuce leaves on each of 4 lightly heated large individual
  plates or platters. Place 1/4 of beef in center of each serving.
  Arrange 3 tomato slices around beef. Arrange 4 cilantro sprigs on
  each serving. Source: Taste of Southeast Asia by Barbara Hansen

  From the collection of Karen Deck

MMMMM

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

      Title: Grilled Pasta Salad
 Categories: Salads, Nets
      Yield: 4 servings

      4    Zucchini and/or yellow
           -squash, sliced
      1    Spanish onion, cut into
           -large chunks
      1 pk Lipton Recipe Secrets
           -Italian Herb with Tomato
           -Soup Mix
    1/4 c  Olive or vegetable oil
      8 oz Uncooked penne, cooked and
           -drained
    3/4 c  Diced roasted red peppers
    1/4 c  Red wine vinegar, apple
           -cider vinegar or white
           -vinegar

  On broiler pan, arrange zucchini and onion. Brush with Italian Herb
  with Tomato Soup Mix blended with oil. Grill or broil 5 minutes or
  until golden and crisp-tender. In bowl, toss cooked pasta,
  vegetables, roasted peppers and vinegar. Serve warm or at room
  temperature. Makes about 4 main dish or 8 side dish servings.

  Taste Tested Recipe from The Lipton Kitchens.

MMMMM


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

      Title: Salad Greens with Prosciutto and Shrimp
 Categories: Salads, Nets
      Yield: 4 servings

MMMMM----------------GREENS, PROSCIUTTO & SHRIMP---------------------
    3/4 lb Salad mix of Arugula
           Dandelion, Tango, Frisee,
           Anchocress, Red Mustard,
           Mizuna, Lollo Rosso,
           Curly Cress, Chervil,
           Radicchio, Perella Red,
           Romaine, Red Oak Leaf
           -(about 4 quarts)
    1/4 lb Prosciutto, thinly sliced
      2 ts Oil, olive
    1/2 lb Shrimp, tiny; cooked shelled
      2 tb Ginger, crystallized
    1/4 c  Vinegar, Rice or Pear
      3 tb Oil, Salad
      1 tb Oil, Oriental Sesame
           Flower petals
           Lavender Bachelor's buttons
           Golden calendula

  Sliver the prosciutto and stir with 2 teaspoons of olive oil in a 8
  to 10 inch frying pan over medium-high heat until lightly browned.
  Pour into a wide salad bowl and add 4 quarts of rinsed, dried and
  crisped salad green/red mix, the cooked, shelled shrimp, crystallized
  ginger, pear or rice vinegar, salad and sesame oil. Toss gently.
  Garnish with the golden and lavender petals.

  ======================> Notes and Credits <======================

  A salad mix of many kinds of tender leaves, needing only dressing is
  one of the most practical convenience foods to hit the marketplace in
  recent years. But the salad mix idea is not a new one. It started in
  and around Nice, in southern France, as "Mesclun." This regional
  speciality takes its name, meaning mix, from the local dialect, and
  is a combination of tender, early shoots of arugula, dandelion
  greens, lettuces, watercress and chervil.  In the West, growing salad
  mix has long been popular with home gardeners.  In the early 1970's,
  Alice Waters, a self-proclaimed salad warrior, opened Chez Panisse in
  Berkeley, she grew ingredients on the premises in order to
  demonstrate to customers that "the beauty of a salad is the
  irresistibly of just-picked, tender greens".

  It's best to use any greens right after purchase, but to crisp or
  store them, enclose rinsed leaves in towels, seal in a plastic bag,
  and chill. Crisping may take only 15 minutes, but prime condition
  greens stored this way may stay fresh looking and tasting up to two
  weeks.

  From the article "Revolution in your salad bowl" by Betsy Reynolds
  Bateson in "Sunset Magazine, April 1994", page 100. Shared by Dorothy
  Hair 6/94

MMMMM

---

    Yummy!  All those salad recipes sounded so great I thought I would
post one I just found that sounds delicious.


MMMMM----- Recipe via Meal-Master

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

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

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

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

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

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

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

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

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

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

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

    Makes 4 main-dish salads.

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

  Source: Better Homes and Gardens, Summertime Cooking

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

MMMMM

---

    I guess this one couldn't do in the Diet section..........<G>.

MMMMM----- Recipe via Meal-Master

      Title: CRISPY POTATO CHIP CHICKEN
 Categories: Main dish, Poultry, Cyberealm, My own
      Yield: 4 servings


    1/2 c  Butter or margarine
      1 pk 4 oz of potato chips
    1/2 ts Garlic salt
           Dash of pepper
  2 1/2 lb To 3 pounds of-
           -chicken pieces

  Preheat oven to 375 degrees. Melt butter in small frying pan.

  Crush potato chips before opening bag, then mix with garlic slat
  and pepper and spread on a large plate.

  Dip chicken in melted butter and roll in chips.  Place chicken on
  a shallow baking pan, skin side up.  Be sure pieces do not touch.

  Pour remainder of butter and chips over chicken. Bake for 1 hour at
  375 degrees without turning.

  Serves: Approx. 4+

  From the kitchen of Lois Flack

MMMMM

---

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

      Title: Breast of Chicken with Sherry Cream Sauce
 Categories: Main dish, Chicken, Alcohol, Victoria, Cyberealm
      Yield: 4 servings

MMMMM---------------------SHERRY CREAM SAUCE--------------------------
      2 c  Dry Sherry
      2 c  Chicken Stock
      2 c  Heavy Cream
      2 ts Lemon Juice
           Salt and Pepper
      8    Fresh Morel Mushrooms

MMMMM------------------ROAST BREAST OF CHICKEN-----------------------
      2 tb Vegetable Oil
      1 tb Unsalted Butter
      3 lb Chicken Breast Halves,
           Boned (skin intact)
           Salt and Pepper
           Hot Cooked Vegetables

  Sherry Cream Sauce:
  In large nonreactive saucepan, boil sherry until reduced by 1/3.
  Whisk in chicken stock and cream. Boil gently until reduced to a
  creamy consistency, about 2 cups. Whisk in lemon juice and salt and
  pepper to taste. Stir in mushrooms. Cover and keep warm.

  Roast Breast of Chicken:
  While sauce is reducing, preheat oven to 450. Heat oil and butter in
  large skillet over medium heat. Brown chicken breasts, skin side down
  in skillet for 8 minutes. Arrange chicken side up in 12x7x2" baking
  dish. Drizzle with pan juices. Season with salt and pepper. Bake at
  450 for 20 minutes until juices run clear. Arrange chicken breasts
  on 4 serving plates. Garnish with vegetables. Spoon warm sauce with
  mushrooms over all.

  Source: Victoria Magazine; March 1994
  Typed by Katherine Smith

MMMMM

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

  Source: Victoria Magazine, March 1994
  Typed by Katherine Smith

MMMMM

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

      Title: Lemon Tarts with Pears
 Categories: Desserts, Tarts, Ice cream, Victoria, Cyberealm
      Yield: 8 servings

MMMMM----------------------HONEY ICE CREAM---------------------------
  1 1/4 c  Milk
      1 c  Light Cream
      1    Vanilla Bean, split
      6    Egg Yolks
    2/3 c  Granulated Sugar
      2 tb Honey

MMMMM------------------------SWEET PASTRY-----------------------------
      2 c  All-Purpose Flour
    3/4 c  Confectioner's Sugar
    2/3 c  Unsalted Butter, cut up
      2    Egg Yolks

MMMMM--------------------TANGY LEMON FILLING-------------------------
      4    Egg Yolks
      4    Eggs
    3/4 c  Lemon Juice
           Zest from 3 Lemons
    3/4 c  Granulated Sugar
      7 tb Unsalted Butter, cut up

MMMMM-----------------------RED WINE SAUCE----------------------------
  1 1/2 c  Granulated Sugar
  1 1/2 c  Water
      1 c  Dry Red Wine
           Poached Pear Slices

  Honey Ice Cream:
  In medium saucepan, combine milk, cream, and vanilla bean. Bring to
  boiling. Cover to keep warm. In small mixer bowl, beat 6 egg yolks
  and 2/3 cup granulated sugar at high speed of electric mixer until
  thick and lemon-colored, about 5 minutes. Remove vanilla bean from
  milk mixture. Gradually beat half the milk mixture into egg mixture
  at low speed. Whisk back into remaining milk mixture in saucepan.
  Cook over medium heat, stirring constantly, until mixture thickens
  and coats the back of the spoon. Do not boil. Remove from heat. Stir
  in honey until dissolved. Pour into bowl. Press plastic wrap directly
  on surface of custard. Refrigerate until cold, about 3 hours. Freeze
  in ice cream maker about 30 minutes, or according to the
  manufacturer's directions. cover and place in freezer at least 8
  hours, or overnight until firm.

  Sweet Pastry:
  In food processor, combine flour, sugar, and 2/3 cup butter. Pulse
  with on/off turns until butter is size of peas. Add 2 egg yolks.
  Pulse with on/off turns to blend, then process until dough pulls away
  from sides of bowl and forms a ball. Form dough into 2 equal disc
  shapes. Wrap and refrigerate several hours.

  Tangy Lemon Filling:
  In medium bowl, whisk together 4 egg tolks and 4 eggs. Set aside. In
  heavy large saucepan, combine lemon zest and juice, 3/4 cup sugar,
  and 7 tb butter. Bring to boiling, stirring to dissolve sugar and
  melt butter. Gradually whisk half the hot mixture in large spoonfulls
  into the egg mixture. Whisk back into remaining lemon mixture in
  saucepan. Cook over medium heat, whisking constantly, until mixture
  becomes extremely thick and boils. Remove from heat. Pour into bowl.


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

      Title: Seafood Mediterranee
 Categories: Stews, Seafood, Victoria, Cyberealm
      Yield: 6 servings

     18    Cherrystone Clams
      3    Cloves Garlic, chopped
    1/2 c  Olive Oil
     18 oz Lobster Tails, thawed if
           Frozen, each cut in thirds
           Crosswise
      1 c  Dry White Wine
     16 oz Can Italian Plum Tomatoes,
           Cut up
    1/2 c  Fresh Parsley, chopped
      1 ts Dried Oregano
  1 1/2 ts Salt
    1/2 ts Pepper
      2    Bay Leaves
      1 lb Medium Shrimp, peeled and
           Deveined, with shell left
           On tail

  Scrub clams. Soak in salt water for 15 minutes. Drain and rinse.
  Repeat soaking process twice. In an 8 quart pot, saute garlic in hot
  olive oil over medium-high heat until lightly cooked but not brown.
  Add lobster tail pieces and stir well. Add white wine, tomatoes,
  parsley, oregano, salt, pepper and bay leaves. Mix well. Arrange
  shrimp and clams on top of stew. Brin to a boil. Reduce heat. Cover
  and steam for 5-8 minutes until clams have opened and shrimp and
  lobster are opaque when cut in center. Discard any unopened clams and
  bay leaves before serving stew in bowls.

  Source: Victoria Magazine, January 1994
  Typed by Katherine Smith

MMMMM

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

      Title: Karen's Chicken Pot Pie
 Categories: Dinner pies, Chicken, Victoria, Cyberealm
      Yield: 6 servings

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

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

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

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

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

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

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


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

      Title: Beef Stew with Bouquet Garni
 Categories: Stews, Beef, Victoria, Cyberealm
      Yield: 6 servings

MMMMM-----------------------MARINATED BEEF----------------------------
      1    Clove Garlic
     10    Black Peppercorns, Crushed
      8    Whole Allspice
      1 ts Salt
      1 c  Dry Red Wine
      3 lb Beef Rump Roast, in 1" cubes

MMMMM-------------------------BEEF STEW------------------------------
      3 tb Olive Oil
      2 c  Beef Bouillion

MMMMM-----------------------BOUQUET GARNI----------------------------
      1    Bay Leaf
      1    Sprig Fresh Thyme
      4    Black Peppercorns
      1    Clove Garlic, all tied up in
           A cheesecloth
      3 md Carrots, peeled and
           Quartered
      1 lb Small White Onions, peeled
      1 lb Turnips, pared and
           Quartered
     12    White Mushroom Caps
     10 oz Package Frozen Peas
           Salt and Pepper
           Chopped Fresh Parsley

  Marinated Beef:
  In a deep bowl, combine 1 clove garlic, crushed peppercorns,
  allspice, 1 ts salt, and wine. Stir to dissolve salt. Add beef cubes,
  pressing cubes down into marinade to immerse as much as possible.
  Cover and marinate in the refrigerator for at least 1 hour. Remove
  beef and garlic from marinade with a slotted spoon, reserving
  marinade. Pat beef and garlic dry on paper towels.

  Beef Stew: In a 6 quart nonreactive oven-going pot, heat olive oil and
  garlic over medium-high heat. Add meat in 2 batches, searing meat on
  all sides until deep brown. Return all meat to pot. Pour in reserved
  marinade and beef boullion. Add bouquet garni. Bring to a boil. Boil
  gently for 10 minutes. Reduce heat and simmer for 30 minutes.

  Preheat oven to 350F. Layer carrots, onions, turnips and mushrroms
  atop meat mixture in casserole. Cover and bake at 350F for 1 1/2
  hours until meat and vegetables are tender. Remove bouquet garni.
  Stir in frozen peas. Season to taste with salt and pepper. Cover and
  bake 4-5 minutes until peas are cooked. Spoon stew and cooking juices
  into individual serving bowls. Sprinkle with chopped parsley.

  Source: Victoria Magazine, January 1994
  Typed by Katherine Smith

MMMMM

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

  Source: Victoria Magazine, January 1994
  Typed by Katherine Smith

MMMMM

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

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

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

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

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

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

  Glazed Onions:

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

      Title: Blackened (Cajun) Arctic Char
 Categories: Cajun, Main dish, Fish
      Yield: 4 servings

      1 ea Arctic char - 1 kg(4.5 lbs)
      6 tb Butter
      2 ea Lemons, cut into wedges
      1 tb Cajun spice (recipe follows)

  Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2").
  Don't be afraid to substitute trout, perch, shrimp, or any
  firm-fleshed seafood or fish for the char.
  Melt butter in a cast-iron or heavy-bottomed frying pan over
  medium high heat.  Add Cajun spice and heat thoroughly.  Place
  fillets in pan.  Squeeze juice of one lemon into pan.  Cook
  fish for about 5 minutes on each side.  Serve with remaining
  lemon wedges and pan drippings.
  From the Calgary Herald (89.05.03) by Terry Bullick
  Terry worked as an assistant cook at the Arctic Char Lodge, a
  fishing resort on Great Bear Lake, just 18 Km south of the Arctic
  circle.

MMMMM


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

      Title: Blackened Redfish
 Categories: Cajun, Main dish, Fish
      Yield: 6 servings

      6 ea 8-10oz redfish fillets
    3/4 lb Unsalted butter, melted

MMMMM-----------------------SEASONING MIX----------------------------
      1 tb Sweet paprika
  2 1/2 ts Salt
      1 ts Onion powder
      1 ts Garlic powder
      1 ts Ground cayenne pepper
    3/4 ts Ground white pepper
    3/4 ts Ground black pepper
    1/2 ts Dried thyme leaves
    1/2 ts Dried oregano leaves

  NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut
  about 1/2 inch thick.  Redfish and pompano are ideal for this
  method of cooking.  If tilefish is used, you may have to split
  the fillets in half horizontally to have proper thickness.  If
  you can't get any of these fish, salmon steaks or red snapper
  fillets can be substituted.  In any case, the fillets or steaks
  must not be more than 3/4 inch thick.
  Heat a large cast-iron skillet over very high heat until it is
  beyond the smoking stage and you see white ash in the skillet
  bottom (the skillet cannot be too hot for this dish), at least
  10 minutes.  (FT - this recipe is *NOT* for the faint of heart)
     Meanwhile, pour 2 Tablespoons melted butter in each of 6 small
  ramekins; set aside and keep warm.  Reserve the remaining butter
  in its skillet.  Heat the serving plates in a 250F oven.
     Thoroughly combine the seasoning mix ingredients in a small bowl.
  Dip each fillet in the reserved melted butter so that both sides
  are well coated; then sprinkle seasoning mix generously and evenly
  on both sides of the fillets, patting by hand.  Place in the hot
  skillet and pour 1 teaspoon melted butter on top of each fillet
  (be careful, as the butter may flame up).  Cook, uncovered, over
  the same high heat until the underside looks charred, about
  2 minutes (the time will vary according to the fillet's thickness
  and the heat of the skillet).  Turn the fish over and again pour
  1 teaspoon butter on top; cook until fish is done, about 2 minutes
  more.  Repeat with remaining fillets.  Serve each fillet while
  piping hot.
     To serve, place one fillet and a ramekin of butter on each
  heated serving plate.
  I had this in K Pauls Restaurant in New Orleans.  It is a taste
  experience you will never forgive yourself for missing should you
  ever be lucky enough to find yourself in N'awlins and you don't
  go to K Paul's and order this.  Even people who don't like fish
  love this dish.
  From Chef Paul Prudhomme's Louisiana Kitchen, published by
  William Morrow and Company, Inc.  ISBN 0-688-02847-0

MMMMM


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

      Title: Louisiana Roast Beef
 Categories: Cajun, Main dish, Meats
      Yield: 6 servings

    1/4 c  Onions, chopped very fine
    1/4 c  Celery, chopped very fine
    1/4 c  Bell peppers, chopped fine
      2 tb Unsalted butter
      1 ts Salt
      1 ts White pepper
    3/4 ts Black pepper
    3/4 ts Minced garlic
    1/2 ts Dry mustard
    1/2 ts Ground cayenne
      4 lb Boneless sirloin roast

  In a small bowl combine the onions, celery, bell peppers, butter
  and seasonings, mix well.
  Place roast in a large roasting pan, fat side up.  With a large
  knife make 6 to 12 deep slits in the meat (to form pockets) down
  to a depth of about 1/2 inch from the bottom; do not cut all the
  way through.  Fill the pockets to their depths with the vegetable
  mixture, reserving about 1 tablespoon of the vegetables to rub
  over the top of the roast. Bake uncovered at 300F until a meat
  thermometer reads about 160F for medium doneness, about 3 hours.
  For rarer roast, cook until thermometer reads 140F. Serve immediately
  topped with some of the pan drippings if you like.
  From Paul Prudhomme's Louisiana Kitchen

MMMMM

---

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

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

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

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

  Source: Victoria Magazine, April 1994
  Typed by Katherine Smith

MMMMM

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

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

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

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

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

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

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

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

  Source: Victoria Magazine, April 1994
  Typed by Katherine Smith

MMMMM


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

      Title: Fusilli with Assorted Wild Mushrooms
 Categories: Pasta, Mushrooms, Victoria, Cyberealm
      Yield: 4 servings

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

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

  Source: Victoria Magazine, April 1994
  Typed by Katherine Smith

MMMMM

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

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

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

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

  Source: Victoria Magazine, April 1994
  Typed by Katherine Smith

MMMMM

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

      Title: Lobster Mushroom Salad
 Categories: Salads, Seafood, Mushrooms, Victoria, Cyberealm
      Yield: 6 servings

MMMMM---------------------------SAUCE--------------------------------
     12 oz Tomatoes, peeled, seeded
           And finely chopped
      2 tb Italian Parsley, chopped
      1 tb Fresh Basil, chopped, or
      1 ts Dried Basil
      2 ts Garlic, minced
    1/4 c  Lemon Juice
    3/4 c  Grapeseed or Canola Oil
           Salt and Pepper

MMMMM---------------------------SALAD--------------------------------
      1 lb Lobster Mushrooms
    1/2 c  Olive Oil
           Salt and Pepper
      8 oz Mesclun Lettuce
  1 1/2 c  Lobster Meat, cooked and
           Cubed

  Sauce:
  In a medium bowl combine tomatoes, parsley, basil and garlic. Gently
  whisk in lemon juice, grapedeed oil and salt and pepper to taste
  until blended. Cover and let stand 30 minutes.

  Salad:


MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Crispy Porkroast with Basilsauce
 Categories: Cyberealm, Pork, German
      Yield: 4 servings

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

  1. Season the meat, rub in good.
  2. Clean onions and chop finely.
  3. Clean soupgreens and cut into small cubes.
  4. Clean garlic and chop finely.
  5. Put the meat in a dish and add the onions, soupgreen and garlic
  and bake
     it all in 200 C oven for 30 minutes ,add the vegetablebroth and
  cook 30
     more minutes.
  6. Strip basil from stems, leave a little for garnish and chop the
  rest
     finely.
  7. Mix lemompeel, herbs with 1 tablespoon oil together.
  8. Saute the peas for 5 minutes.
  9. Heat the leftover oil in a skillet and saute the tomatoes, cut into
     slices, in it for a couple minutes. drain the peas and add to it.
  10.Take the meat out and keep warm. Put the balsam, herb mix in the
     leftover meatjiuces and let come to a boil once. Put all through a
  sieve
     and thicken with cornstarch.
  11.Slice meat, arrange on platter and pour the vegetables all around
  it.
     Garnish with Basil and serve with the sauce and rice and wine.
     Out of "TV Hoeren and Sehen"magazine
     Translated by Brigitte Sealing

MMMMM



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

      Title: Macaroni and Cheese Casserole
 Categories: Main dish, Cheese/eggs, Casseroles, Microwave, Nets
      Yield: 6 servings

      3 tb Butter or margarine
  3 1/2 tb Flour
    3/4 ts Salt
    1/4 ts Pepper
      2 ts Dry mustard
      3 c  Milk
    1/2 lb Sharp Cheddar cheese,
           -shredded
      8 oz Elbow macaroni, cooked and
           -drained
     12 oz Can luncheon meat, cut into
           -1/4 inch strips
      3 tb Melted butter or margarine
    1/2 c  Seasoned fine dry bread crumb

  1. In a deep, 2 1/2-quart, heat-resistant, non-metallic casserole melt
  butter or margarine in Microwave Oven 30 seconds. 2. Blend in flour,
  salt, pepper and dry mustard stirring until smooth. 3. Gradually stir
  in milk until smooth. 4. Heat, uncovered, in Microwave Oven 10
  minutes or until thick- ened and smooth. Stir frequently during last
  half of cooking time. 5. Add shredded cheese and stir until melted.
  6. Add cooked macaroni and luncheon meat. Stir until well blended. 7.
  In a small, heat-resistant, non-metallic bowl combine melted butter
  or margarine and bread crumbs and heat, uncovered, in Microwave Oven
  3 minutes or until bread crumbs are lightly browned. 8. Sprinkle
  bread crumb mixture over macaroni mixture. 9. Heat, uncovered, in
  Microwave Oven 5 minutes or until heated through.

  Variation: 2 1/2 cups of ham, tongue, turkey, other leftover meat or
  other luncheon meat may be substituted for the canned luncheon-meat.

  From _The New Deluxe Sharp Microwave Oven Cookbook_

MMMMM


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

      Title: Peggy and Bruce's Baked Chicken Breast Casserole
 Categories: Poultry, Casseroles, Cyberealm
      Yield: 2 servings

      2 x  Large Chicken Breasts
      2 x  Large PEI Potatoes
      4 x  Large Carrots
      2 x  Medium Onions
      1 ts Oregano
      1 ts Thyme
      1 ts Rosemary
      1 ts Paprika
      1 ts Parsley
      1 ts Garlic Powder
    1/4 c  Olive Oil
      1 ds Cayenne Pepper

  1) Combine all seasonings. Cut vegetables into large chunks.

  2) Put chicken breasts in casserole dish. Surround with vegetable
  chunks.
     Brush olive oil generously on all poultry and vegetables.

  3) Sprinkle spices on chicken only. Bake covered in a 350 F oven
     approximately 1 hour. Uncover and continue to bake until
  vegetables are
     crispy and the potatoes/chicken are browned.

  For a spicy variation, dash some worcestershire sauce and/or tabasco
  over the dish before baking.

  From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120

MMMMM

---

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

      Title: Kraft Creamy Potato Bake
 Categories: Casseroles, Cyberealm
      Yield: 6 servings

      4 lg Potatoes, peeled and cubed
      1 pk Velveeta Cheese, cubed
      2 tb Parkay Gold Margarine
    3/4 c  Miracle Whip Salad Dressing
    1/4 c  Sour Cream
      5 sl Bacon, crisp and crumbled
      4 x  Green Onions, sliced
    1/4 c  Pimento, chopped
    1/4 ts Pepper
    1/4 ts Paprika

  1) Heat oven to 350 F. Cook potatoes in boiling salted water and
  drain.
     Combine potatoes, half the cheese and margarine and stir over low
  heat
     until cheese is melted.

  2) Add salad dressing, sour cream, 2 tb bacon, 2 tb onions, pimento
  and
     pepper. Mix well. Spoon into a 2 qt casserole.

  3) Top with remaining cheese, bacon and onions. Sprinkle with paprika.

  4) Bake 25 minutes or until thoroughly heated.

  Tip: This recipe reheats perfectly the next day so make it ahead.

  Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120

MMMMM

---

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

      Title: English Sweet and Sour Ribs
 Categories: Meats, Mom's best
      Yield: 5 servings

      3 lb Chuck short ribs *
    3/4 c  Unbleached all-purpose flour
      2 ts Seasoned salt
      1 ts Pepper
    1/2 c  Cooking oil
      2 c  Sliced onion
  1 1/2 c  Hot water
      8 ea Heaping t dark brown sugar
    1/3 c  Catsup
    1/4 c  Red wine vinegar
      2 ea Cloves garlic, minced
      2 ea Large bay leaves

  *  Short ribs should be meaty and cut in the English cut.
  ~---------------------------------------------------------------------
  ~--- Trim excess fat from short ribs.  Combine flour, seasoned salt
  and pepper; dredge short ribs.  Brown ribs in oil on all sides in
  Dutch oven.  Remove meat from pan.  Add onions and cook until golden
  brown.  Place ribs on top of onions.  Combine water, brown sugar,
  catsup, vinegar, garlic and bay leaves; pour over ribs.  Cover and
  bake in moderate oven (350 degrees F.) 2 1/2 hours.  Remove bay leaves
  before serving.
  Can be used with boneless pork spareribs, as well

MMMMM

---

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

      Title: Chicken Provincial
 Categories: Cyberealm, Mom's best, Poultry
      Yield: 4 servings

      1    Stewing chicken
      3 c  Water
      1    Large onion, chopped
      4    Whole black peppercorns
           Salt
    1/2 c  Celery, chopped
      1 tb Parsley, finely chopped
      1 tb Olive oil
      1 tb Flour
      1 pk Frozen peas, 10 oz
    1/2 c  Milk
           Juice and rind of 1 lemon
           Pepper to taste
           Hot rice, mashed potatoes or
           Noodles

  Disjoint chicken and cook in pressure cooker for 15-20 minutes along
  with parsley, bayleaf, onion, salt, peppercorns, and celery. If you
  don't have a pressure cooker, you can use any large pot, and cook as
  long as necessary over medium heat until chicken is very tender.

  Remove chicken, drain, and slice off meat, removing all skin. Do not
  discard stock. Keep chicken warm.

  Skim fat from the stock, and reserve 1 cup.

  In a heavy skillet, heat oil. Stir in flour, and cook until brown.
  Add 1 cup chicken stock and peas. Cover and simmer 6-8 minutes.
  Uncover, add milk, lemon juice and rind, salt and pepper. Bring to
  boil, and reduce heat and cook until thickened.

  On a large platter, place the mashed potatoes, rice, or noodles. On
  top of that, arrange the warmed chicken, and top with the peas
  mixture. Garnish with parsley.

  (works well with leftover chicken or turkey)


  From the secrets of Linda Fields, Cyberealm BBS, Watertown NY
  315-786-1120

MMMMM

---

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

      Title: Stuffed Steak
 Categories: Meats, Mom's best
      Yield: 6 servings

      1 pk 8 oz herb-seasoned stuffing
           Mix
      1 c  Chopped onion
      1 c  Chopped celery
      2 tb Butter
      2 lb Round steak, pounded or thin
      1    Envelope onion soup mix
      1 cn 10-oz cream of mushroom soup
    3/4 c  Water
      1 ts Kitchen bouquet

  1.  Prepare stuffing mix using package directions.

  2.  Saute onion and celery in butter in skillet for 2-3 minutes or
  until tender. Add to stuffing.

  3.  Cut steak into serving pieces. Spread with stuffing mixture. Roll
  to enclose stuffing, and secure with a string.

  4.  Combine soup mixture, soup, water and Kitchen Bouquet in bowl; mix
  well. Pour over steak rolls.

  5.  Bake, covered, at 325F for 2 hours.

MMMMM

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

      Title: Mom's City Chicken
 Categories: Mom's best, Main dish, Cyberealm
      Yield: 6 servings

      1 lb Stew beef
      1 lb Boneless pork
      1 lb Boneless chicken breasts
    1/2 c  Flour
    1/2 ts Basil
    1/2 ts Parsley
    1/2 ts Dill
      1    Egg
    1/2 c  Milk
           Flour to dredge

  Mix the egg and milk together and set aside. Preheat oven to 300-325F.

  Prepare the meat as if it were a shish-ka-bob; that is, alternate the
  meats and place on a 10" skewer. Dredge the meat in the egg/milk
  mixture, then the flour, and put into a non-stick baking dish.
  Sprinkle the spices ontop. (You might want to coat the dish with a
  non-stick spray first).

  Bake at 300-325 degrees (a slow oven) for about 2 1/2 - 3 hours, or
  until the meat is browned on all sides and very tender. If you wish,
  serve this with gravy. It is very filling and very good.


  From: My Mom... Peggy Novitski, Rochester NY 19????

MMMMM


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

      Title: Chunky Ham Stew
 Categories: Cyberealm, Soups, Low-fat, Low-cal
      Yield: 6 servings

      1 md Onion [chopped]
      2    Celery stalks [sliced]
      2    Carrots [sliced]
      4 c  Chicken broth (low sodium)
      2 c  ARMOUR Lower Salt Ham
           [cut into " cubes]
      1 c  Frozen peas
      2 tb Corn starch

  1)      In a dutch oven, combine onion, celery, carrots, broth, ham &
  seasonings... Cover and cook over med-high heat for 20 min. or `til
  carrots are almost tender, then stir in the peas...

  2)      Mix  cup water and then corn starch and add to the stew. Stir
  constantly `til stew thickens... and if desired garnish with celery...

  Calroies... 131    Cholesterol... 19mg    Fat... 3g    Sodium... 410mg

  From the All New Diet Cookbook and Fred Goslin on Cyberealm Bbs, home
  of KookNet, in Watertown NY, (315) 786-1120

MMMMM

---

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

      Title: Weekend Skillet Breakfast
 Categories: Cyberealm, Brunch, Low-cal, Low-fat
      Yield: 4 servings

     12 sl LOUIS RICH Turkey Bacon
           [cut into " pieces]
      1 md Potato [peeled & cubed into
           Small cubes]
      2    Green onions [with tops]
           [thinly sliced]
    1/2 ts Chili powder
      8 oz (1 carton) cholestrol free
           Egg substitute... *or*
      4    Eggs [beaten]

  1)      Place the bacon and the potato in a non-stick skillet, and
  cook over medium heat for 12 min., stirring frequently until potatoes
  are fork tender...
  2)      Stir in the onions and chili powder , pour the egg substitute
  (or eggs) evenly over the mixture, cover reduce heat to low and cook
  for 5 more min. or until mixture is set...
  3)      Cut into wedges and serve...

  Calories... 155    Cholesterol... 30mg    Fat... 7g    Sodium... 650mg

  From the All New Diet Cookbook and Fred Goslin on Cyberealm Bbs, home
  of KookNet, in Watertown NY, (315) 786-1120

MMMMM
---

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

      Title: Five Minute Quick Brunch
 Categories: Cyberealm, Brunch, Cheese/eggs, My own
      Yield: 1 servings

MMMMM---------------------CHEF FREDDY'S OWN--------------------------
      3 lg Eggs [beaten]
      3 tb 2% milk
      1 sl Turkey ham *or*
      3 sl Turkey bacon
    1/8 ts Pepper
    1/4 ts Mrs Dash (original blend)
    1/2 ts Vegatable Supreem seasoning
      2 sl Wheat bread (diet)
           Butter for toast
           Non-stick spray

  1)      Put the bread in the toaster on med. setting... and while it
  is toasting, spray the bottom and sides of a microwave safe bowl with
  the non-stick spray.
  2)      Cut the ham or bacon into small pieces (about ") and combine
  with rest of the ingredients in the bowl...
  3)      Cook the egg mixture in the microwave for 3 min on high
  stirring and turning the bowl every 30 sec. (more time may be added as
  necessary)...
  4)      Cut the microscrambled eggs in 2 equal portions and place each
  portion on one slice of hot buttered toast... Top with a slice of
  cheese if desired, and serve with coffee and juice...

  From the kitchen of Chef Freddy and Fred Goslin on Cyberealm Bbs,
  home of KookNet... in Watertown NY at (315) 786-1120

MMMMM

---

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

      Title: Pepper Chicken Fettucini Toss
 Categories: Cyberealm, Entres, Low-cal, Low-fat
      Yield: 12 servings

      1 lb (1 package) CREAMETTE
           Fettucini [uncooked]
    1/4 c  Olive oil (or veg. oil)
      3    Chicken breasts [boneless
           & skinless] [cut into strips
      2 lg Red bell peppers [cut into
           Strips]
      2 lg Yellow bell peppers [cut
           Into strips]
      1 md Green bell pepper [cut into
           Strips]
      1 md Onion [cut into chunks]
  2 1/2 c  Mushrooms [fresh][sliced]
      1 ts Herb seasoning [salt free]
  2 1/2 tb Parmesan Cheese [grated]

  1)      Prepare the fettucini according to directions, then drain...
  2)      In a large skilet heat the oil and add the chicken, peppers,
  onion, mushrooms, and seasonings and cook over med heat `til the
  chicken is cooked through, 8 to 10 min...
  3)      Add the hot cooked fettucini and parmesan cheese, toss to
  coat, and serve immediately...

  Calories... 264    Cholesterol... 36mg    Fat... 7g    Sodium... 33mg

  From the All New Diet Cookbook and Fred Goslin on Cyberealm Bbs, home
  of KookNet, in Watertown NY (315) 786-1120

MMMMM

---

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

      Title: Quick Bouillabaisse
 Categories: Stews, Seafood, Vegetables, Main dish
      Yield: 4 servings

    1/2 c  Onion, chopped
    1/2 c  Leeks, thinly sliced
      2 tb Olive Oil
    1/2 c  Dry White Wine
      1 ts Salt
    1/4 ts Pepper
      1    Clove Garlic, crushed
     19 oz Can Tomatoes
    1/4 c  Butter or Margarine
      1 lb Package Frozen Flounder
           Fillets, defrosted and
           Coarsley cut
     12    Clams, well washed
      1 lb Package Frozen Cod Fillets,
           Defrosted and coarsley cut
      1    Frozen Lobster Tail,
           Defrosted and sliced
      1 ts Flour
      2 tb Water
      2 tb Parsley, coarsley chopped

  Put onions, leeks and oil in a large, heavy saucepan. Cook slowly
  until onions are tender but not brown. Add wine, salt, pepper, garlic
  and tomatoes. Cook over low heat for 10 minutes. Heat butter in a
  skillet; add flounder, clams in shells, cod and lobster. Cover and
  cook slowly for 15 minutes. Blend flour and water. Stir into the
  tomato sauce. Add fish; heat. Serve in bowls sprinkled with parsley.

  Source: Unknown
  Typed by Katherine Smith

MMMMM

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

      Title: Chilled Tomato and Red Pepper Soup
 Categories: Soups
      Yield: 4 servings

      2    Tomatoes
      1    Red Pepper, roasted, stemmed
           And seeded
    1/4    Onion, chopped
      1    Clove Garlic, minced
      3 tb Olive Oil
           Salt
           Ground Pepper
      3 c  Ice Cubes
      1 tb Parsley, chopped

  Process tomatoes, red pepper, onion, garlic, olive oil, salt, pepper
  and ice cubes in a food processor until finely chopped but not
  completely smooth. Stir in another 3 ice cubes and the parsley. Chill.

  Per Serving: Calories: 116, Protein: 1g, Carbohydrates: 6g, Fat: 10g,
  Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 7mg, Fiber:2g.

  Source: San Francisco Chronicle
  Typed by Katherine Smith

MMMMM

---

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

      Title: Hot Chicken Soup with Yogurt
 Categories: Soups, Chicken
      Yield: 4 servings

  1 1/2 tb Rice
      1 qt Chicken Stock
    2/3 c  Plain Yogurt
      1    Egg
           Salt
           Ground Pepper
      1 tb Parsley, chopped
      1 tb Fresh Mint, chopped

  Simmer the rice in the chicken stock until tender, about 12 minutes.
  Beat the yogurt with the egg in a bowl, stir in a little hot stock,
  then gradually add the contents of the bowl to the rest of the
  chicken stock, which is taken off the heat to prevent curdling. Add
  salt and pepper; and reduce heat to simmer, while stirring.

  Serve in bowls, sprinkled with the fresh herbs.

  Source: San Francisco Examiner
  Typed by Katherine Smith

MMMMM

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

      Title: Linda Sue's Tomato Stew
 Categories: Stews, Pork, Vegetables
      Yield: 4 servings

    3/4 c  Smoked Bacon, diced
      1    Purple Onion, chopped
      4 c  Vine-Ripened Tomatoes,
           Chopped or
      4 c  Stewed Tomatoes
           Salt
           Ground Pepper
    1/2 ts Tabasco Sauce
      5    Biscuits, broken into pieces
           Or
      4 sl Bread, broken into pieces
      1 ts Sugar

  Heat a heavy-bottomed pot or Dutch oven, add the bacon and onion. Cook
  over medium-low heat, stirring often, until onions are soft and bacon
  is lightly browned. Add the tomatoes, salt, pepper and Tabasco sauce.
  Cook 10 minutes, stirring often. Add the broken biscuits, and cook 2
  or three minutes more. Taste, and if too acid, add sugar to balance
  flavors. Serve hot. (This is good cold, too.)

  Per Serving: Calories: 319, Protein: 6g, Fat: 18g, Saturated Fat: 6g,
  Cholesterol: 13mg, Sodium: (if using canned stewed tomatoes) 946mg,
  Fiber: 2g.

  Source: San Francisco Chronicle
  Typed by Katherine Smith

MMMMM

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

      Title: Duck Soup with Wild Rice
 Categories: Poultry, Soups, Rice
      Yield: 8 servings

      5 lb Duck
           Salt
           Ground Pepper
      2 qt Chicken Stock
      1 c  Wild Rice
      1 md Onion, chopped
      3    Leeks, cleaned and finely
           Sliced
      2 c  Mushrooms, sliced
      3    Ribs celery, diced
      2 tb Vegetable Oil
    1/3 c  Sherry Vinegar
           Parsley, chopped

  Season the duck lightly with salt and pepper, place in a baking pan
  on a rack and roast in a preheated 375F oven for 1 hour, until
  juices run clear and meat is tender. Let cool. Pull off the meat,
  discard the skin and dice the meat in small pieces. Set aside.

  Brown the duck bones in a skillet over high heat. Place in a soup pot
  with chicken stock. Brin to a boil and simmer for 35 minutes.
  Degrease and strain the stock. Set aside. Wash the wild rice and soak
  in cold water for 30 minutes. In the soup pot, saute the onion,
  leeks, mushrooms and celery in hot oil (or duck fat) without
  browning. Drain the wild rice and add to vegetables. Pour in the
  strained stock. Cook at a simmer for 45 minutes.

  Add the sherry vinegar and duck meat. Season with salt and pepper to
  taste. Cook 15 more micutes. Serve with a garnish of chopped parsley.

  Per Serving: Calories: 355, Protein: 28g, Carbohydrates: 24g, Fat:
  14g, Saturated Fat: 4g, Cholesterol: 80mg, Sodium: 79mg, Fiber: 3g.

  Source: San Francisco Chronicle
  Typed by Katherine Smith

MMMMM

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

      Title: Cajun Yam-Pecan Bisque
 Categories: Soups, Southern
      Yield: 4 servings

      1 bn Green Onions, finely chopped
           Reserve half of tops
      2 tb Pecan Oil
      2 tb Cajun Blackened Seasonings
      1 lb Yams, peeled and chopped
  1 1/2 qt Chicken Stock
           Salt
    1/2 c  Ground Toasted Pecans, or
           Pecan Meal

  Saute green onions breifly in oil in a soup pot. Add Cajun seasonings
  and saute 30 seconds longer to bring up flavors. Stir in yams and
  stock. Add a little salt. Cook until yams are soft enough to puree.
  Puree into a smooth soup. Stir in ground roasted pecans. Season with
  salt to taste. Just before serving, stir in reserved green onion tops.

  Per Serving: Calories: 280, Protein: 8g, Carbohydrates: 26g, Fat: 17g,
  Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 545mg, Fiber: 3g.

  Source: San Francisco Chronicle
  Typed by Katherine Smith

MMMMM

---

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

      Title: Creamy Artichoke Hazelnut Soup
 Categories: Soups, Vegetables, Nuts
      Yield: 6 servings

      1    Shallot, minced
      1 tb Hazelnut Oil
  1 1/2 qt Chicken Stock
 14 3/4 oz Jar Marinated Artichokes,
           Drained and finely chopped
    1/2 c  Hazelnuts, roasted, skinned
           And ground
    1/4 c  Rice Flour
    1/4 c  Cream
      1 tb Sherry
    1/4 c  Parsley, finely chopped

  Saute shallot in oil over medium-low heat until ver soft. Stir in
  stock, chopped artichoke hearts and hazelnuts. Bring to a boil,
  reduce heat, and simmer 15-20 minutes. Combine a little of the hot
  broth with the rice flour to dissolve it. Stir into the soup, then
  strain soup through a medium mesh strainer or run through a food mill.

  Return soup to pot. Stir in cream and cook until thickened. Just
  before serving, stir in sherry and chopped parsley.

  Per Serving: Calories: 215, Protein: 7g, Carbohydrates: 13g, Fat: 16g,
  Saturated Fat: 4g, Cholesterol: 14mg, Sodium: 276mg, Fiber 4g.

  Source: San Francisco Chronicle
  Typed by Katherine Smith

MMMMM

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

      Title: Pureed Fresh Vegetable Soup
 Categories: Soups, Vegetables
      Yield: 2 1/2 cups

      2 c  Fresh Vegetables, chopped
           (any combination)
      3 tb Green Onion, minced
    1/2 ts Leaf Thyme, crumbled
  1 1/2 c  Water
      2 ts Butter or Margarine
      3 tb Parmesean Cheese, grated
           Salt
           Ground Pepper
           Lemon Juice

  Combine vegetables, onion, thyme and water in a saucepan. Bring to a
  boil, reduce heat and simmer, covered, until vegetables are very
  tender, about 8-10 minutes. Remove from heat, stir in butter and
  cheese. Blend smooth in a blender or food processor and add salt,
  pepper and lemon juice to taste. Soup will be thick.

  Per Cup: Calories: 70, Protein: 4g, Carbohydrates: 7g, Fat: 4g,
  Saturated Fat: 2g, Cholesterol: 9mg, Sodium: 142mg, Fiber 2g.

  Source: San Francisco Chronicle
  Typed by Katherine Smith

MMMMM

---

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

      Title: Tuscan Bean Soup
 Categories: Soups, Beans, Pork
      Yield: 12 cups

      1 lb Dried White Beans
     10 c  Water
      2 ts Olive Oil
      1    Clove Garlic, minced
      1 lg Onion, chopped
      1 lg Carrot, diced
      1    Stalk Celery with top,
           Chopped
      2    Leeks, chopped
    1/2 ts Leaf Rosemary, crumbled
      1    Canned Green Chili Pepper,
           Or
      1    Fresh Green Chili Pepper,
           Seeded and chopped
      1    Leftover Ham Bone with
           Some meat, cracked
      2 ts Salt
    1/2 ts Ground Pepper
           Parmesean Cheese
           Leek, thinly sliced

  Pick over and wash beans; drain and combine with 6 cups of the water
  in a large saucepan; bring to a boil; cover. Cook 2 minutes; remove
  from heat; let stand 1 hour.

  Heat oil in a large kettle or Dutch oven; add garlic, onion, carrot,
  celery, leeks, rosemary and chili pepper; saute 5-8 minutes or until
  lightly browned. Stir in beans and liquid, ham bone and remaining 4
  cups water; cover.

  Bring slowly to a boil; lower heat, then simmer 2 hours. Remove ham
  bone, returning any meat to soup. Puree about half the beans through
  a sieve. Return puree to soup; add salt and pepper, heat through.
  Serve in heated soup bowls; garnish with cheese and leek.

  Source: Unknown
  Typed by Katherine Smith

MMMMM

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

      Title: Pasta Vegetable Chowder
 Categories: Soups, Pasta, Vegetables, Seafood
      Yield: 4 servings

      1 c  Small Pasta Shape
      3 c  Low-Fat Milk
     10 oz Box Frozen Mixed Vegetables,
           Thawed and drained or
  1 1/2 c  Chopped Fresh Vegetables
    1/2 ts Dried Thyme
    1/2 ts Paprika
  1 1/2 tb Cornstarch
      6 oz Can Clams, drained
           Salt
           Ground Pepper

  Put pasta in a large pot of boiling water. Drain and rinse under cold
  water when done. Combine 2 1/2 cups milk, vegetables, thyme, paprika,
  and pasta in a 2 quart saucepan. Cook over medium heat until bubbles
  form around edge of milk. In another bowl, stir remaining 1/2 cup
  milk and cornstarch together to dissolve cornstarch. Stir this
  mixture into soup and heat to simmering. Add clams and simmer for
  about 3 minutes. Salt and pepper to taste.

  Source: Medford Mail Tribune, 30 November 1993
  Typed by Katherine Smith

MMMMM

---

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

      Title: Creamy Tomato Soup
 Categories: Soups
      Yield: 4 servings

      2 c  Canned Tomatoes
      1 tb Flour
      1 tb Butter
    1/2 ts Baking Soda
  1 1/2 c  Heavy Cream or Evaporated
           Milk
           Salt
           Ground Pepper
           Parsley, chopped

  Cook tomatoes over low heat until thickened, about 30 minutes,
  stirring occasionally. Break them up with a spoon and atir in flour
  and butter, which you have kneaded together with your fingers.
  Continue stirring until slightly thickened. Add baking soda and let
  simmer for a few minutes.

  Remove pan from heat and add a little tomato mixture to the cream,
  which should be warmed in the microwave or over fire. Slowly stir it
  back into rest of soup mixture. Add salt and pepper. Top with
  parsley, if desired.

  Note: You can substitute whole milk or even skim, just don't expect
  it to be as creamy or righ-tasting.

  Source: Medford Mail Tribune
  Typed by Katherine Smith

MMMMM

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

      Title: Veal Chili with Beans
 Categories: Soups, Veal, Beans
      Yield: 6 servings

  1 1/2 ts Canola Oil
      2 ts Garlic, crushed
      1 c  Onion, diced
      1 c  Green Bell Pepper, diced
      1 c  Carrots, diced
      1 lb Ground Veal
     28 oz Can White and Red Kidney
           Beans
      2 tb Tomato Paste
      1 tb Chili Powder
    1/4 ts Dried Oregono
    3/4 ts Dried Basil

  In a large nonstick saucepan, heat oil. SAute garlic, onion, green
  pepper and carrots until softened. Add veal and saute until no longer
  pink. Add beans, tomato paste, chili powder, oregano and basil. Cover
  and simmer for 30 minutes. Serve in soup bowls with French bread or
  crackers.

  Per Serving: Calories: 300, Fat: 5g, Cholesterol: 54mg, Sodium: 760mg.

  Source: Medford Mail Tribune, 19 July 1994
  Typed by Katherine Smith

MMMMM

---

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

      Title: Manhattan-Style Seafood Stew
 Categories: Stews, Seafood, Vegetables
      Yield: 4 servings

      5 sl Bacon, chopped
  1 1/2 lg Onions, chopped
      5 lg Shallots or Green Onions,
           Chopped
  5 1/4 lb Cans Italian Plum Tomatoes,
           Drained
     24 oz Bottled Clam Juice
    3/4 c  Dry White Wine
      3    Bay Leaves
    1/4 ts Dried Red Pepper, crushed
      1 lb White Rose Potatoes, peeled,
           Quartered lengthwise, and
           Thinly sliced
           Salt
           Ground Pepper
  3 1/2 lb Clams, well scrubbed
    1/2 lb Sea Scallops, halved
           Crosswise
    1/2 lb Uncooked Medium Shrimp,
           Peeled and deveined, with
           Tails left intact
     30    Fresh Basil Leaves, thinly
           Sliced
      1 tb Lemon Peel, julienned

  Cook bacon in a heavy large pot over medium heat until fat renders,
  about 5 minutes. Add onions and shallots and saute until tender,
  about 8 minutes. Chop tomatoes in a food processor. Add to pot with
  clam juice, wine, bay leaves and dried red pepper. Simmer 20 minutes,
  stirring occasionally.

  Add potatoes to stew and simmer until tender, about 20 minutes. Season
  with salt and pepper. (Can be prepared 1 day ahead. Cover and
  refrigerate. Return to simmer before continuing.) Add clams to stew.
  Cover and simmer until clams begin to open, about 5 minutes. Add
  scallops and shrimp, cover and simmer until clams open and scallops
  and shrimp are cooked through, about 3 minutes. Discard and clams
  that do not open. Mix in half of basil. Transfer stew to a large
  serving bowl. Sprinkle with remaining basil and lemon peel.

  Source: Unknown
  Typed by Katherine Smith

MMMMM

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

      Title: Hearty Black Bean Soup
 Categories: Soups, Beans, Vegetables
      Yield: 4 servings

      1 tb Olive Oil
      1 lg Onion, finely chopped
      1    Clove Garlic, finely chopped
      1 lg Carrot, coarsley chopped
      1 ts Ground Cumin
      4 oz Canadian Bacon, coarsley
           Chopped
     32 oz Cans Black Beans, drained
           And rinsed
  1 1/2 c  Low-Sodium Chicken Broth
      1 c  Frozen Corn Kernels, thawed
      1 c  Water
      1    Lemon
    1/2 c  Instant Converted Rice

  Heat oil in a medium-sized saucepan. Add onion, garlic, carrot and
  cumin; saute, stirring, for 3 minutes. Add bacon; saute 1 minute.

  Place half of beans and 1/2 cup of chicken broth in a blender or food
  processor. Whirl until pureed. Add to saucepan with remaining broth,
  remaining beans, corn and water. Bring to a boil. Reduce heat to
  medium-low; simmer 5 minutes until carrot is tender.

  Cut 4 slices from lemon, reserve for garnish. Juice remaining lemon.
  Stir lemon juice and rice into saucepan. Boil 1 minute. Cover, and
  remove from heat. Let stand 7 minutes or until rice is tender. Ladle
  soup into bowls. Garnish each with lemon slice.

  Per Serving: Calories: 438, Protein: 24g, Fat: 7g, Carbohydrates: 72g,
  Sodium: 1,205mg, Cholesterol: 14mg.

  Exchanges: 4 3/4 Stacrh/bread, 1 1/4 medium-fat meat.

  Source: Unknown
  Typed by Katherine Smith

MMMMM


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

      Title: Green Garlic Soup Au Gratin
 Categories: Soups
      Yield: 2 servings

      8    Stalks Green Garlic
      1 tb Olive Oil
      1 tb Butter
      2 tb Butter, plus
      2 ts Butter
      8 sl Day-old Bread
  1 1/4 c  Beef Broth
    1/4 ts Salt
    1/4 ts Ground Black Pepper
    1/2 c  Parmesean Cheese, grated

  Remove and discard upper third of garlic stalks; (green leaf ends)
  thinly slice bulb. Heat olive oil and 1 tb butter until beginning to
  foam. Add garlic; saute 1-2 minutes. Reduce heat, cover tightly, and
  cook 15-20 minutes, stirring occasionally. SPread bread with 2 tb
  butter; oven toast until lightly golden. Add broth to garlic, season
  with salt and pepper and bring to a boil. Ladle into 2 oven-proof
  serving bowls; cover with toasted bread and top with cheese. Dot each
  with a teaspoon of butter. Bake at 450F for 10 minutes, until cheese
  has melted and begun to turn golden.

  Per Serving: Calories: 645, Protein: 23g, Carbohydrates: 48g, Fat:
  40g, Saturated Fat: 20g, Cholesterol: 79mg, Sodium: 1,466mg, Fiber:
  3g.

  Source: San Francisco Chronicle
  Typed by Katherine Smith

MMMMM

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

      Title: Vegetable Consomme with Mushroom Ravioli
 Categories: Soups, Pasta, Mushrooms, Vegetables
      Yield: 8 servings

MMMMM---------------------------BROTH--------------------------------
      1 lg Onion, halved and thinly
           Sliced
      9 oz Leek, well washed, white and
           Tender green part sliced
      3    Cloves Garlic, thinly sliced
      1 tb Fresh Ginger, chopped
      2 tb Olive Oil
      8 oz Carrots, pared and thinly
           Sliced
      6 oz Parsnips, pared and thinly
           Sliced
      4 oz Turnip, pared and thinly
           Sliced
 13 1/3 oz Can Plum Tomatoes in Juice
      1 ts Salt
    1/2 ts Leaf Marjoram, crumbled
      8 c  Water

MMMMM----------------------MUSHROOM RAVIOLI---------------------------
    1/3 c  Shallots, finely chopped
      1 tb Olive Oil
      8 oz Mushrooms, finely chopped
    1/4 ts Salt
    1/8 ts Pepper
      2 tb Dry Port Wine
     12    Wonton Wrappers

MMMMM---------------------VEGETABLE GARNISH--------------------------
      2    Carrots, pared and finely
           Diced
      1    Parsnip, pared and finely
           Diced
      1    Leek, washed well and finely
           Diced

  Broth:
  Saute onion, leek, garlic and ginger in 1 tb oil in a large saucepan
  over medium heat until softened, about 10 minutes. Add remaining oil,
  carrot, parsnip and turnip; cook 5 minutes. Add tomatoes with juice,
  salt, marjoram and 8 cups water. Bring to a boil. Lower heat; simmer,
  covered, 45 minutes. Strain through a fine-meshed sieve, pushing on
  solids to extract all liquid. Discard solids. Set aside.

  Ravioli:
  Saute shallots in oil in skillet over medium-low heat until softened,
  about 6 minutes. Add mushrooms; cook 10 minutes until mushrooms are
  soft and almost all liquid has evaporated. Stir in salt, pepper and
  Port. Cook 5 minutes over high heat until liquid has evaporated. Cool
  to room temperature.

  Lay 12 wonton sheets on a dry work surface. Cut each wonton in half
  lengthwise. Lay a scan teaspoonful of mushroom mixture on top-half of
  each wonton half. Dampen with water 4 sides of top half of wonton
  where mushroom filling is; fold dry half over filling; press down
  edges to seal. Repeat with remaining wonton wrappers and filling.

  Bring consomme to a boil in a large saucepan. Drop ravioli in; cook 2
  minutes. Drop in diced carrot, parsnip and leek; cook 2 minutes.
  Serve.

  Per serving: Calories: 157, Protein: 4g, Fat: 6g, Carbohydrates: 25g,
  Sodium: 452mg, Cholesterol: 0mg.

  Exchanges: 1 starch/bread, 2 vegetable, 1 fat.

  Source: Unknown
  Typed by Katherine Smith

MMMMM

---

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

      Title: Cashew Curry Chowder
 Categories: Soups, Nuts, Potatoes
      Yield: 4 servings

      2 tb Safflower Oil
      3    Stalks Celery, diced
      1    Onion, diced
      2    Carrots, diced
      1    Russet Potato, peeled and
           Diced
      1    White Rose or Yellow Finn
           Potato, peeled and diced
      2    Cloves Garlic, minced
      3 tb Curry Powder
  1 1/2 c  Chicken or Vegetable Stock,
           Or
      3 c  Water and
      3 c  Milk
      4 tb Potato Flour
    1/2 c  Cream
           Salt
           Ground Pepper
      1 c  Roasted Cashews, coarsley
           Chopped

  Heat oil in a heavy soup pot. Add celery, onion and carrots and saute
  until onions are soft. Stir in potatoes and garlic. Add curry powder
  and saute for a minute. Stir in stock. Bring to a boil, lower heat
  and simmer until all vegetables are soft.

  Combine potato flour with a little of the soup liquid to make a runny
  paste. Stir enough into the soup to thicken it. Stir in cream and heat
  through. Season with salt and pepper to taste. Serve, adding a
  generous helping of cashews to each bowl.

  Per Serving: Calories: 500, Protein: 11g, Carbohydrates: 42g, Fat:
  35g, Saturated Fat: 11g, Cholesterol: 41mg, Sodium: 65mg, Fiber: 6g.

  Source: San Francisco Chronicle
  Typed by Katherine Smith

MMMMM

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

      Title: Clam Chowder Manhattan-Style
 Categories: Soups, Seafood, Microwave
      Yield: 4 servings

      4    Dozen Small Clams, scrubbed
           Well
  1 1/2 c  Water
           Seasoned Salt
    1/4 c  Salt Pork, finely diced
      1 lg Onion, chopped
      2    Ribs Celery, thinly sliced
      1 md Carrot, thinly sliced
  1 1/4 lb Baking Potatoes, diced
     28 oz Can Whole tomatoes and Juice
           Chopped
    1/2 ts Dried Thyme
           Salt
           Ground Pepper

  Place clams in a deep 2 1/2-3 quart microwave-safe casserole. Add
  water and sprinkle lightly with seasoned salt. Cover dish with lid or
  plastic wrap, folding back 1 corner to vent steam. If dish is
  flat-bottomed, elevate on inverted saucer free of any metal trim.

  Microwave clams on high until shells just open, 3-9 minutes,
  depending on size of clams. Cool until shells can be handled. Remove
  clams from shells, reserving all broth. Discard shells. Dice clams.
  Remove sand by pouring broth through a fine sieve or colander lined
  with damp paper towel.

  Rinse casserole and add salt pork. Microwave, uncovered, on high 3
  minutes. Stir in onions and continue cooking until onions are soft,
  3-4 minutes. Add reserved clam broth, celery, carrot and potatoes.
  Stir. Cover casserole with lid or vented plastic wrap and microwave
  on high until potatoes are nearly tender, about 10 minutes.

  Add tomatoes with juice and thyme. Re-cover and microwave on high,
  stirring every 2 minutes, until potatoes are tender and soup is
  boiling, 5-6 minutes. Add reserved clams. Season to taste with salt
  and pepper and heat, covered, on medium 2-3 minutes more. Allow
  chowder to stand 5 minutes before ladling into bowls.

  Source: Portland Oregonian
  Typed by Katherine Smith

MMMMM



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

      Title: Colcannon and Corned Beef Soup
 Categories: Soups, Beef, Vegetables
      Yield: 12 servings

      1 c  Packed Parsley Sprigs
      1 c  Water
      3    Leeks, with 1" of dark green
           Part, split, cleaned and
           Sliced
      1 lb Onions, quartered and sliced
      2    Golden Delicious Apples,
           Cored and chopped
     10 c  Low-Sodium Chicken Broth
      2 lb Baking Potatoes, pared
           Quartered and sliced
           Lengthwise
      1 lb Green Cabbage, finely
           Chopped
    3/4 lb Deli Corned Beef, sliced and
           Cut into thin strips
      3 tb Sherry
    1/2 ts Ground Cardamom
    1/2 ts Ground Nutmeg
    1/4 ts Ground Mace
           Ground Pepper
      3 dr Hot Pepper Sauce
      1 lb Kale, leaves stripped from
           Stems and finely chopped,
           Stems discarded
    1/4 c  Fresh Lemon Juice
    3/4 ts Salt
           Prepared Mustard

  In a blender, process parsley with water until pureed; reserve in
  refrigerator in covered container at least 1 hour and up to 2 days.
  In a large pot, place leeks, onions, apples and 2 cups broth. Cook,
  covered, on medium-low heat for 50 minutes. Let stand to cool
  slightly. Puree in food processor or blender and return to pot.

  Add remaining broth, the potatoes, cabbage and half the corned beef to
  pot' reserve remaining corned beef for garnish. Heat to simmering;
  reduce heat to medium. Simmer, covered, until potatoes are tender,
  about 15 minutes. Mash som of the potatoes into the soup, leaving
  some pieces whole. Stir in sherry, spices and kale; heat to
  simmering. Simmer, covered, just until kale is tender, about 8
  minutes. Stir in reserved parsley mixture and lemon juice; simmer
  uncovered 2 minutes. Add salt, if desired. Ladle into bowls and
  garnish with reserved corned beef, and, if desired, a small dollop of
  mustard.

  Per SErving: Calories: 376, Protein: 23g, Carbohydrates: 51g, Fat: 9g,
  Cholesterol: 40mg, Fiber: 9g, Sodium: 752mg.

  Source: Medford Mail Tribune
  Typed by Katherine Smith

MMMMM

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

      Title: Easy Cioppino
 Categories: Soups, Seafood
      Yield: 4 servings

      1 tb Olive Oil
      1 lg Onion, chopped
      2    Cloves Garlic, minced
     56 oz Cans Cut Tomatoes, with
           Liquid
    1/2 c  Dry White Wine
      1 tb Dried Basil
    1/4 ts Black Pepper
      2 lb Snow or King Crab Legs,
           Cracked
  1 1/4 lb Firm-Fleshed Fish, in 2"
           Chunks
      1 lb Live Clams, scrubbed

  Heat oil over medium-high heat in a large Duch oven. Add onions and
  garlic and saute until soft but not brown, bout 5 minutes. Add
  tomatoes, including liquid, wine, basil, and pepper and simmer 20-45
  minutes.

  Add crab, fish and clams and simmer 10-15 minutes longer or until fish
  flakes easily when tested with a fork, crab is heated through and
  clams are open. Discard any clams that do not open. Be careful not to
  overcook. Ladle seafood and sauce into bowls.

  Source: Portland Oregonian
  Typed by Katherine Smith

MMMMM


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

      Title: Seattle-Style Cioppino
 Categories: Soups, Seafood
      Yield: 4 servings

MMMMM---------------------SWEET PEPPER SAUCE--------------------------
      2 tb Olive Oil
      1 md Red Bell Pepper, stemmed,
           Seeded and chopped
      1 md Green Bell Pepper, stemmed,
           Seeded and chopped
      1 md Onion, chopped
      2    Cloves Garlic, minced
      2 tb Fresh Basil Leaves, minced
      1 ts Dried Oregano
     28 oz Can Whole Tomatoes in
           Juice, coarsley chopped
      8 oz Bottle Clam Juice
      1 c  Italian Merlot Wine

MMMMM--------------------------CIOPPINO-------------------------------
      2 tb Olive Oil
      1    Yellow Bell Pepper, stemmed,
           Seeded and cut into chunks
    1/2    Onion, cut into chunks
      1 lg Clove Garlic, minced
      1 lg Plum Tomato, sliced
      3 tb Fresh Lemon Juice
      1 lb Live Mussels, scrubbed and
           Beards removed
  1 1/2 lb Red Snapper, cut in chunks
    1/2 lb Unshelled Shrimp
      2 lb Cooked Dungeness or other
           Crab, cleaned and cracked
           With body section cut into
           Pieces
    1/2 lb Calamari Mantles, cut into
           Rings

  Sweet Pepper Sauce:
  Heat olive oil over medium heat in a large skillet. Add peppers,
  onions and garlic and saute until soft, about 10 minutes. Add basil,
  oregano, tomatoes and liquid, clam juice and wine. Reduce heat and
  simmer, uncovered, 1 hour, stirring occasionally. Keep warm.

  Cioppino:
  Heat olive oil over medium-high heat in a large Dutch oven or kettle.
  Add yellow pepper, onion and garlic and saute until soft, about 5
  minutes. Add tomato and lemon juice and cook 2 minutes.

  Add mussels, clams, fish and shrimp. Cover and cook over medium heat 5
  minutes. Add crab and Sweet Pepper Sauce. Cover and simmer 5 minutes.
  Stir in calamari. Cover and cook 2-3 minutes longer or until calamari
  is opaque throughout, shrimp is pink and opaque, fish is cooked
  through, crab is hot and mussels and clams have opened. Discard any
  unopened mussels or clams.

  Serve cioppino in tureen or large soup bowls, dividing various
  ingredients among the bowls.

  Source: Il Bistro Restaurant, Seattle WA
  Typed by Katherine Smith

MMMMM

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

      Title: San Francisco-Style Cioppino
 Categories: Soups, Seafood
      Yield: 4 servings

    1/2 c  Olive Oil, divided
      1 sm Onion, chopped
      1 md Carrot, finely chopped
    1/2 md Green Bell Pepper, chopped
      1 sm Leek, White part only,
           Chopped
      1 sm Rib Celery, chopped
      1 tb Fresh Fennel, chopped
     28 oz Can Crushed Tomatoes with
           Puree
      1 tb Tomato Paste
      2 c  Water
      1 ts Salt
    1/4 ts Ground Pepper
      1 ts Fresh Basil, minced
    1/2 ts Fresh Oregano, minced
    1/4 ts Fresh Thyme, minced
      4    Bay Leaves
      1 ds Cayenne Pepper
      1 ts Garlic, finely chopped
      1 lb White Fish, cut into
           1/2x2" strips
        8 lg Shrimp, shelled and deveined
      8 lg Scallops
    3/4 c  Sauvignon Blanc Wine
      8 sm Clams in Shell, scrubbed
      4 oz Cooked Shrimp Meat
      6 oz Cooked Crab Meat
           Italian Parsley, chopped

  Heat 1/4 cup olive oil in Dutch oven or large heavy pan over medium
  heat. Add onions and saute 1 minute without browning. Add carrot,
  green pepper, leek, celery and fennel and saute 5 minutes. Stir in
  crushed tomatoes, tomato paste, water, salt, pepper, basil, oregano,
  thyme, bay leaves and cayenne pepper. Partially cover and simmer over
  low heat 2 hours, stirring occasionally. (Sauce can be covered and
  kept warm over low heat for several hours longer. Stir occasionally.)
  Remove bay leaves.

  Heat remaining 1/4 cup oil in a large skillet over high heat. Add
  garlic and cook 5 seconds. Immediately add fish, shrimp and scallops.
  SAute until just cook through, 2-4 minutes. Add seafood to sauce and
  stir gently.

  Pour wine into skillet and cook 30 seconds over medium heat, stirring
  up any loose bits. Add clams to skillet. Cover and cook until clams
  open, 2-6 minutes. Transfer clams as they open to sauce. Discard any
  that do not open. Gently stir shrimp and crab meat into sauce. Cover
  and cook cioppino until all seafood is hot, 2-3 minutes longer.

  Ladle cioppino into large casserole or soup tureen or directly into
  shallow soup plates. Garnish with chopped Italian Parsley.

  Source: Tadich Grill, San Francisco CA
  Typed by Katherine Smith

MMMMM

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

      Title: French Stew
 Categories: Cyberealm, Entres, Soups/stews
      Yield: 6 servings

      2 lb Stew beef
      1 c  Burgundy
      1 cn Cream of mushroom soup
      1 pk Dry onion soup mix
      1 c  Onions (small) [cooked]
      1 c  Baby carrots [cooked]
      1 c  Green olives

  1)      Cut beef into small chunks and place into a large casserole,
  add the wine, soup, and soup mix... mixing well...
  2)      Bake in a 250 oven for 4 hrs... then add the onions,
  carrots, and olives, return to oven and bake for an additional 30 min.
  3)      Serve with a salad and warmed french bread...

  Calories... 543   Cholesterol... 107mg   Fat... 41.6g   Sodium...
  1497mg Prot... 28.5g   Carbo... 9.4g   Potas...440mg

  Source... "Bill Siaff's ROD & REEL Recipes for Hookin' & Cookin'"
  Typed with permission by Fred Goslin on Cyberealm Bbs home of
  KookNet, in Watertown NY (315) 786-1120

MMMMM
---

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

      Title: Crockpot Ribs
 Categories: Cyberealm, Entres, Pork
      Yield: 4 servings

      3 lb Pork ribs [country style]
      1    (bottle) barbecue sauce
      3 c  Water

  1)      Place the ribs in a crockpot and add the barbecue sauce and
  enough water to cover the ribs...

  2)      Cook on low for 9 to 10 hours... serve with sliced baked
  potatoes and sweet corn...

  A recipe of Mrs. Ken Hollister

  Source... "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'"
  Typed with permission by Fred Goslin on Cyberealm Bbs, home of
  KookNet in Watertown NY  (315) 786-1120

MMMMM
---

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

      Title: Chef Freddy's Fruited Chicken
 Categories: Cyberealm, Entres, Poultry
      Yield: 4 servings

MMMMM---------------------CHEF FREDDY'S OWN--------------------------
  2 1/2 lb Chicken pieces [boneless
           Preferred]
    1/2 ts Salt
    1/4 ts Pepper
      3 tb Vegetable oil
      1 cn (21oz) fruit pie filling
    1/2 c  White wine [dry]
    1/2 c  Lime juice
    1/4 c  Light brown sugar [packed]
    1/4 ts Allspice
    1/4 ts Nutmeg
    1/4 ts Cloves [ground]

  1)      Rinse chicken and pat dry. Season with salt and pepper, then
  brown in a skillet in the oil for 10 min. on each side, drain...
  2)      Combine pie filling, wine, lime juice, brown sugar, and spices
  in a bowl and mix well...
  3)      Arrange chicken in a microwave safe casserole, and spoon the
  fruit sauce over it... Cover and nuke on low setting for 20 min or
  `til the chicken is no longer pink and is fork tender...
  4)      Serve over hot cooked noodles or rice...     cf

  From Fred Goslin on Cyberealm Bbs, home of KookNet... in Watertown NY
  (315) 786-1120

MMMMM
---

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

      Title: Sour Cream Tortilla Casserole
 Categories: Casseroles, Vegetarian, Mexican, Nets
      Yield: 12 servings

    1/2 c  Onion,chopped
      2 tb Salad oil
      1 cn Tomatoes(28oz)
      1 pk Mexican rice seasoning mix
      2 tb Salsa jalapena
     12    Corn tortillas
    1/2 c  Salad oil
    3/4 c  Onion,chopped
      1 lb Monterey Jack cheese,grated
      2 c  Dairy sour cream
      1 ts Salt,seasoned
           Pepper,seasoned

  1. Saute onion in 2 tablespoons salad oil until tender.

  2. Add tomatoes, seasoning mix and salsa jalapena, breaking up
  tomatoes.

  3. Bring mixture to a boil; reduce heat and simmer, uncovered, 15 to
  20 minutes. Set aside to cool.

  4. Fry tortillas lightly in a small amount of oil, 10 to 15 seconds
  on each side. (Do not let them get crisp.)

  5. Pour 1/2 cup sauce into the bottom of a 13x9x2-inch baking dish.

  6. Arrange a layer of tortillas over the sauce. (Tortillas can
  overlap.)

  7. Top with a third of the sauce, onions and cheese.

  8. Repeat the procedure twice, making 3 layers of tortillas.

  9. Combine sour cream and seasoned salt; spread over cheese to edges
  of dish.

  10. Sprinkle lightly with seasoned pepper.

  11. Bake, uncovered, in preheated 325'F. oven 25 to 30 minutes.

  12. To serve, cut in squares.

MMMMM

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

      Title: Cajun Creole
 Categories: Casseroles, Cajun, Fish, Nets
      Yield: 4 servings

      1 ea Onion;chopped;med
      2 tb Margarine
      1 ea Green pepper; chopped
      1 ea Celery stalk; chopped
      1 ea Bay leaf
      1 tb Parsley
      1 ts Cajun seasoning
      1 ts Salt
    1/8 ts Cayenne pepper
      6 oz Tomato paste
      2 c  Water
    1/4 c  Triple Sec
      2 c  Shrimp; not cooked

  Melt margarine, add onion, green pepper and celery. Saute until
  tender. Stir in remaining ingredients, except shrimp. Cook over low
  heat for 20 minutes. Add shrimp and cook for an additional 10
  minutes. Serve over rice.

MMMMM

---

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

      Title: Broccoli Mushroom Casserole
 Categories: Vegetarian, Casseroles
      Yield: 6 servings

      1 lb Or 12 oz wide egg noodles
      2 tb Butter or margarine
      2 c  Chopped onion
      3 md Cloves garlic, minced
      1 lg Fresh bunch broccoli,chopped
      1 lb Mushrooms, chopped
    1/2 ts Salt
           Fresh black pepper
  1 1/2 lb (3c) cottage cheese lowfat
      1 c  Sour cream lowfat
  1 1/2 c  Fine bread crumbs/wheat germ

MMMMM--------------------------OPTIONAL-------------------------------
    1/4 c  Dry white wine
      3 ea Eggs, beaten
      1 c  Grated med or sharp cheddar

  1.  Preheat oven to 350.  Butter or oil 9x13 pan.

  2.  Cook noodles in plenty of water until half done.  Drain and rinse
  under cold water.  Drain again and set aside.

  3.  Melt butter or marg in large skillet, and add onions and garlic.
  Saute for about 5 mins over med heat, then add broccoli, mushrooms,
  salt and pepper.  Continue to cook, stirring frequently, until the
  broccoli is bright green and just tender.  Remove from heat and
  possibly add optional white wine.

  4.  In large bowl, beat together optional eggs with cottage cheese
  and sour cream (or buttermilk).  Add noodles, sauteed veggies, and 1c
  of the bread crumbs.  Mix well.

  5.  Spread into the prepared pan, and top with remaining bread
  crumbs, and if desired, grated cheese.  Bake covered 30 mins;
  uncovered for 15 mins more.

MMMMM

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

      Title: Aunt Lillie's Lake Shore Dinner
 Categories: Casseroles, Nets
      Yield: 8 servings

    1/2 lb Pork, cubed
    1/2 lb Beef, cubed
    1/2 lb Sharp Cheddar, grated
    1/2 lb Noodles, cooked & drained
      1 cn Cream of mushroom soup
      1 cn Cream of chicken soup
    1/2 c  Water
    1/2    Green pepper, chopped
    1/2 cn Pimento (small can) drained
      1 tb Oleo

  Brown meat using oleo.  Remove meat from skillet and scrape skillet
  with 1/2 cup water, add water to other ingredient and mix.  Add
  mixture to a pyrex dish and bake at 400 degrees for 10 minutes.
  Reduce heat heat to 325 degrees and bake for an additional 1 hour.
  Top with crushed potato chips.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chicken & Dumpling Casserole
 Categories: Casseroles, Main dish, Poultry
      Yield: 8 servings

    1/2 c  Onion, chopped
    1/2 c  Celery,chopped
      2 ea Garlic cloves, minced
    1/4 c  Butter
    1/2 c  Flour
      2 ts Sugar
      1 ts Salt
      1 ts Dried basil
    1/2 ts Pepper
      4 c  Chicken broth
      1 pk Green peas (10oz), frozen
      4 c  Chicken, cooked, cubed

MMMMM-------------------------DUMPLINGS------------------------------
      2 c  Buttermilk biscuit mix
      2 ts Dried basil
    2/3 c  Milk

  In a large saucepan, saute onion, celery and garlic in butter until
  tender. Add flour, sugar, salt, basil, pepper and broth; bring to a
  boil. Cook and stir for one minute; reduce heat. Add peas and cook
  for 5 minutes, stirring constantly. Stir in cubed chicken. Pour into
  a greased 13-in. x 9-in. x 2-in. baking dish. For dumplings, combine
  biscuit mix and basil in a bowl. Stir in milk with a fork until
  moistened. Drop by tablespoonfuls onto casserole (12 dumplings).
  Bake, uncovered, at 350 for 30 minutes. Cover and bake 10 minutes
  more or until dumplings are done.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tuna Mushroom Casserole
 Categories: Casseroles, Main dish, Fish
      Yield: 4 servings

    1/2 c  -water
      1 ts Chicken bouillon granules
      1 pk Green beans; 10oz, frozen
      1 c  Onion, chopped
      1 c  Mushrooms, fresh, sliced
    1/4 c  Celery, chopped
      1 ea Garlic clove, minced
    1/2 ts Dill weed
    1/2 ts Salt
    1/8 ts Pepper
      4 ts Corn starch
  1 1/2 c  Milk
    1/2 c  Swiss cheese, shredded
    1/4 c  Mayonnaise
  2 1/2 c  Noodles, med. cooked,draine
      1 cn Tuna, (12-1/4oz)
    1/3 c  Bread crumbs, dry
      1 tb Butter

  In a large saucepan, bring water and bouillon to a boil, stirring to
  dissolve. Add the next eight ingredients; return to a boil. Reduce
  heat; cover and simmer for 5 minutes or until vegetables are tender.
  Dissolve corn starch in milk; add to the vegetable mixture, stirring
  constantly. Bring to a boil; boil 2 minutes or until thickened.
  Remove from the heat; stir in Swiss cheese and mayonnaise until
  cheese is melted. Fold in noodles and flaked tuna. Pour into a
  greased 2-1/2 quart baking dish. Brown bread crumbs in butter.
  Sprinkle on top of casserole. Bake, uncovered, at 350 for 25-30
  minutes or until heated through.

  Jone Furlong, Santa Rosa, CA Taste of Home Magazine, OCT 94

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tamale Bean Pie
 Categories: Main dish, Casseroles
      Yield: 6 servings

     31 oz Pork and beans
      1 pk Sloppy Joe seasoning mix
    1/2 c  Catsup
    1/2 c  Molasses
      1 lb Frankfurters; cut into
           -medium size chunks
    3/4 c  Cornmeal
    1/4 c  Flour, all-purpose
    1/2 ts Salt
  1 1/2 ts Baking powder
      1 tb Sugar
      1    Egg; beaten
    1/2 c  Milk
      3 tb Oil, salad

  Combine pork and beans, sloppy Joe seasoning mix, catsup, molasses,
  and frankfurters in a large casserole dish.  Bake at 350 degrees for
  20 minutes.

  Combine dry ingredients; blend in egg, milk, and oil.  Pour batter
  over the hot beans and bake at 425 degrees for 15 to 18 minutes.

  SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.

MMMMM


      Title: Skillet Supper
 Categories: Main dish, Casseroles
      Yield: 4 servings

    1/2 lb Sausage, link
     16 oz Pork and beans
      8 oz Corn, whole kernel; drained
     16 oz Tomatoes
      1 ts Salt
    1/2 ts Basil
    1/4 ts Pepper
    1/4 ts Ginger, ground

  Brown sausage in skillet; pour off drippings.  Add remaining
  ingredients, and simmer for 15 minutes.

  SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.

MMMMM

---
  OLX 1.51  How can I be out of money if I still have these checks?

|OLX$SOM|
BBS: CYBERLM
Conference: 34,KN-TheBigFea
Number: 228
Reply-to: 0
Private: No
Receipt: No
ExHeader: No
Date: 1995-02-08,22:07
From: LINDA FIELDS
To: ALL
Subject: Main course, anyone!
Flags: 

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Caribbean Casserole
 Categories: Main dish, Casseroles
      Yield: 6 servings

      4 sl Pineapple; divided
     32 oz Pork and beans
      1 tb Mustard, prepared
      6    Frankfurters
      8    Cloves, whole
    1/4 c  Pineapple syrup

  Cut 2 pineapple slices in small wedges; combine with beans and
  mustard in a 1-1/2 quart casserole.  Arrange frankfurters on top. Cut
  remaining pineapple slices in half; place on franks.  Insert 2 cloves
  in each pineapple half.  Pour syrup over all.

  Bake at 375 degrees for 45 minutes or until bubbly.

  SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Texas Hash
 Categories: Meats, Casseroles
      Yield: 2 servings

    1/2 lb Ground beef
    1/2    Green pepper, cut fine
    1/4 c  Rice
      1 sm Onion, chopped
  1 1/4 c  Tomatoes
    1/2 ts Chili powder

  Brown the beef, onion and green pepper in your favorite skillet.  Put
  in a casserole.  Add chili powder, tomatoes and rice.  Bake for 45
  minutes in a covered casserole in a 350 degree oven.  No beans!

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Lamb Cutlets Shrewsbury
 Categories: Main dish, Irish/brit, Casseroles, Meats
      Yield: 4 servings

      8    Lamb cutlets/chops
    1/2 oz Fat/oil
      4 oz Button mushrooms
      4 tb Red currant jelly
      2 tb Worcester sauce
      1    Lemon, juice
      1 tb Flour
    300 ml Stock (or less)
           Salt & Pepper
           Nutmeg
           Chopped parsley

  Trim cutlets and brown on both sides in fat or oil. Slice the
  mushrooms and soften them in the same pan. Put the meat & mushrooms
  in a casserole. In a small pan, heat worcester sauce, red currant
  jelly and lemon juice. Blend together. In the remaining fat in the
  pan, fry the flour until it is golden - 10 mins on gentle heat. Stir
  in the mixed liquids. Bring to boil, stirring. Add enough stock to
  make a thick sauce. Season to taste and strain over cutlets. Cook in
  pre-heated 170 C oven till tender (1 hrs or so). Sprinkle with
  parsley and serve.

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chicken and Rice Casserole
 Categories: Casseroles, Main dish, Poultry
      Yield: 6 servings

      6    Chicken Thighs
      1 c  Uncooked Minute Rice
      1 cn Cream of Chicken Soup
      1 cn Cream of Mushroom Soup
      1    Small Jar Mushrooms (OPT)
  1 1/4 c  Water
      1 pk Dry Onion Soup Mix

  Spray 9x13 casserole with vegetable spray. Mix Rice, Water, Cream of
  Chicken Soup, Cream of Mushroom Soup, and Mushrooms, and put in
  casserole dish. Place Chicken Thighs on top of mixture, and sprinkle
  with the Dry Onion Soup Mix. Cover and bake at 350 for 2 hours. DO
  NOT OPEN UP TO PEEK!!

  Recipe courtesy of:  Marv Hubbard, 01 Mar 93  15:53:10

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Beef Tomato Linguine Toss
 Categories: Low-cal, Low-fat, Main dish, Casseroles
      Yield: 2 servings

      4 oz Uncooked linguine
    1/4 lb Xtra lean ground beef
      2 tb Flour
    1/2 c  Chicken broth
    1/2 c  Skim milk
      2 tb Chopped fresh parsley
      8 oz Can tomato sauce
      1 tb Romano cheese, optional

  In large nonstick saucepan, cook linguine to desired doneness; drain
  and keep warm. In same saucepan, brown ground beef; drain and set
  aside. Combine flour, broth and milk in same saucepan; cook and stir
  over medium heat until thickened and bubbly. Stir in parsley, tomato
  sauce, and cooked ground beef; heat thoroughly. Add linguine; toss to
  coat. Sprinkle with cheese.

  Per serving: 420 cal., 25g pro., 60g carb., 3g fiber, 9g fat, 40mg
  chol., 980mg sod., 830mg pot, 3 1/2 starch, 1 1/2 med. fat., and 1
  vegetable exchange.

  Fast and Healthy Jan/Feb 95

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: *Meat/Cabbage Casserole
 Categories: Meats, Casseroles
      Yield: 6 servings

      1 lb Lean ground meat
      1 ea Medium onion (chopped)
      2 tb Butter or margarine
      1 c  Finely shredded carrots
      3 c  Finely shredded cabbage
      1 ts Salt
      1 x  Black pepper
     16 oz Herb-style spaghetti sauce
      1 tb Worcestershire sauce
      1 tb Chopped chives
    1/2 c  Grated Cheddar cheese

  Break up meat into a microsafe baking dish. Microwave for about 3
  minutes at HIGH power until meat loses its pink color. Stir and turn
  meat once. Add onion. Microwave another 3 minutes until onion is
  soft. Add butter. Stir until melted. Add carrot. Stir to blend well.
  Microwave for 1 minute at HIGH power until carrots are soft. Sprinkle
  with salt and pepper. Layer cabbage on top of meat mixture. Mix
  spaghetti sauce, Worcestershire sauce, and chives. Pour over top and
  cover. Microwave at HIGH power for 10 minutes. Stir once or twice and
  press down slightly. Microwave another 3 to 4 minutes. Add cheese on
  top. Microwave uncovered until cheese is melted. Serve with a green
  salad or boiled potatoes. From Great American Recipes Card A4 From:
  Ewan Grantham - 1:282/341.0 - 24 Nov 91 13:41

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Easy Turkey Noodle Casserole
 Categories: Main dish, Poultry, Italian, Casseroles
      Yield: 4 servings

      1 cn Condensed cream of
           - celery soup
    1/2 c  Milk
      2 c  Cooked medium egg noodles
      1 c  Cooked peas
      2 tb Chopped sweet red pepper
  1 1/2 c  Turkey; cooked & cubed
      1 tb Butter or margarine
      2 tb Dry bread crumbs

  In a 1 1/2 qt casserole, combine soup and milk.  Stir in the noodles,
  peas, red pepper and turkey.  Bake at 400 degrees F. for 25 minutes
  or until hot; stir.  Meanwhile, in a small saucepan over medium heat,
  stir bread crumbs in hot butter until lightly browned. Top casserole
  with the crumbs, then bake 5 minutes more.

  Serves 4 (microwave 30 minutes or less).

  From OFF DUTY/AMERICA magazine.  February-March 93.

  Shared by Robert Rostrup

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Shrimp and Scallop Fettucine
 Categories: Main dish
      Yield: 6 servings

      6 tb Corn oil margarine
      3    Cloves garlic, minced
      1 c  Sliced fresh asparagus
    1/2 c  Fresh peas
    1/2 c  Sliced green onion
    1/2 lb Shrimp, peel & devein
    1/2 lb Bay scallops
      2 tb Parsley, minced
      1 ts Basil, crushed
      4 tb Chicken broth
      1 tb Wine vinegar
    3/4 lb Fettucini noodles, cooked &
           -drained
    1/2 ts Salt
    1/8 ts Black pepper
    1/3 c  Parmesan cheese

  Melt margarine and saute garlic.  Add vegetables.  Stir fry till
  crisp-tender (5 min).  Stir in seafood, herbs, broth and vinegar.
  Cook over high heat 2-4 minutes stirring constantly until seafood is
  cooked. (Do not overcook).  Add salt & pepper.  Serve over noodles,
  sprinkle parmesan. typed by Rodney ---

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pasta with Pork & Basil
 Categories: Meats, Main dish
      Yield: 4 servings

      8 oz Fusilli or other fresh pasta
      6 oz Mushrooms
           Fresh basil, parsley, chives

MMMMM---------------------FOR THE MEATBALLS--------------------------
      1 lb Lean freshly minced pork
           Parmesan cheese
           Fresh basil
           Garlic
    1/2 sm Egg; lightly beaten
           A little butter or oil

MMMMM-----------------------FOR THE SAUCE----------------------------
    1/2 oz Butter
  1 1/2 tb Plain flour
    1/4 pt Double cream
    1/2 pt (scant) stock
           Parmesan cheese
           Dijon mustard

  Mix all the meatball ingredients thoroughly; I season the meat with 1
  tablespoon grated Parmesan, 2 tablespoons basil and 1 smallish garlic
  clove, as well as salt and pepper.  Flour your hands and shape the
  mixture into about 32 small balls.  Fry in batches in a non-stick pan
  for 5 minutes or more until golden and cooked right through.  Shake
  the pan frequently so the meatballs keep in good shape and cook
  evenly.  Transfer to a casserole and keep hot.

      Slice the mushrooms thickly, saute' them well and add them to the
  meatballs.  Then "wash out" the frying pan with the chicken stock.
  Make a smooth rich sauce with the butter, flour, stock and cream.
  Add any juices that have collected in the casserole and simmer for
  several minutes. Away from the heat, season with salt and pepper, 2
  tablespoons Parmesan and 1 heaped teaspoon Dijon mustard.  Pour the
  sauce over the meatballs, cover and keep hot in a low oven.  The
  mixture can be kept hot for some time without spoiling, or it can be
  prepared ahead and reheated close to serving.

      Boil the pasta until al dente and drain well.  Add it to the
  casserole together with a small handful of fresh herbs -- about 2
  tablespoons each basil and chives, and 1 of parsley -- and toss
  gently to mix well. Garnish with more basil, and serve with an
  undressed salad.

  Source: Philippa Davenport in "Country Living" (British), May 1988.
  Typed for you by Karen Mintzias

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Salmon Steaks in Herb Blankets
 Categories: Fish, Main dish
      Yield: 4 servings

      4    Salmon steaks, 3/4" thick
      4 oz Butter
      1    Lemon
           Fresh parsley, chives, mint,
           Lemon thyme and tarragon
           -- (or herbs of your choice)

  Choose a gratin or baking dish which will take the steaks side by
  side and use some of the butter to grease it thickly.  Put the fish
  into it and season with a squeeze of lemon, a generous grinding of
  black pepper and a little salt.  Cover and set aside in a cool place
  until ready to cook.

      To cook, simply dot the fish with the remaining butter, cover
  with foil and bake at 375-400 F (190-200 C) gas mark 5-6 for 20 to 25
  minutes until the fish is hot and tender.  While it cooks, chop
  coarsely and mix together heady handfuls of aromatic herbs.  I would
  probably use something like 8 tablespoons parsley, 6 of chives, 4 of
  mint and no more than 2 teaspoons each of lemon thyme and tarragon.
  You may prefer to use a little dill or fennel in place of tarragon,
  or to concoct some quite different cocktail of your own.

      Scatter nearly half the herbs on a warm serving dish and lay the
  fish steaks on a bed of herbs.  Scatter more herbs over the fish,
  spoon on the buttery cooking juices then the remaining herbs.  Serve
  with wedges of lemon and steamed new potatoes.  (Other vegetables are
  best served as a separate course.)

  Source: Philippa Davenport in "Country Living" (British), May 1988.
  Typed for you by Karen Mintzias

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Poached Salmon with Lobster Butter
 Categories: Fish, Main dish
      Yield: 12 servings

      1    Whole 7-8 lb. salmon
           Salt

MMMMM-----------------------FOR THE BUTTER----------------------------
    1/2    Lemon (juice only)
      1    Green-black lobster brain OR
      4 tb Reduced lobster stock *
      6 oz Butter

  *Note: Lobster stock should be made from shells and heads, then
  heavily reduced to make 3-4 tablespoons.

  Scale, gut and wipe the fish.  Rub the inside cavity with salt.  If
  you have a fish kettle, steam the salmon whole over boiling water for
  30-35 minutes (making sure the water is kept topped up).  Or wrap the
  fish in lightly oiled foil and bake it in the oven for an hour at 325
  F (170 C) gas mark 3.  Leave it to rest while you make the butter.

  Warm the lemon juice in a small basin over a saucepan of simmering
  water. Beat in the nuggets of cold butter, adding more as each one
  melts.  Do this gently - it can split if you overheat it (revive it
  with a quick splash of cold water).  When you have an unctuous smooth
  sauce like thin cream, sieve and whisk in the green goo from the head
  of the lobster - which immediately turns the butter a wonderful
  orange-pink.

  Serve the salmon when it is just cool but still sweet-flavoured and
  full of its own juices, with piping hot baked potatoes and warm
  lobster butter.

  Source: Elisabeth Luard in "Country Living" (British), February 1989.
  Typed for you by Karen Mintzias

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pork with Celery & Orange
 Categories: Meats, Main dish
      Yield: 4 servings

  1 3/4 lb Lean end belly of pork
      2    Pig's kidneys, (5 oz each)
      3 sm Oranges
      1    Head of celery
      1    Onion
      2    Garlic cloves; crushed
           Parsley and rosemary
      1    Bay leaf
           A little yeast extract
           Flour and dripping

  Halve and core the kidneys.  Soak them in acidulated water for 1 hour
  then drain and dry.  Bone the pork, reserve the rind and cut the
  flesh (there should be at least 1 lb.) into large cubes.  Grate the
  zest of all 3 oranges and squeeze the juice from 2.  Measure the
  juice and add enough yeast extract dissolved in hot water to make 8
  fl. oz. of liquid in total.

  Seal the pork briskly in a little hot fat and transfer to a casserole.
  Slice the kidneys thickly, dust with flour, brown in the hot fat and
  add to the casserole.  Tie together 3 sprigs of rosemary, 6 bruised
  parsley stalks and a bay leaf, and bury the bouquet among the meats.
  Roughly chop the onion and fry it briefly.  Sprinkle on 1-1/2
  tablespoons flour and pour on the liquid.  Bring to the boil,
  stirring, and add to the casserole. Add plenty of salt and pepper,
  the crushed garlic and orange zest. Cut the celery into large chunks
  and add it to the casserole - do not stir it in. Lay the pork rind,
  fat side down, on top of the celery, and put a sheet of grease proof
  paper over that.  Cover with the lid and cook at 325 F (160 C) gas
  mark 3 for 1-1/2 hours, then at 300 F (150 C) gas mark 2 for a
  further 45 minutes.

  Remove and discard the paper, rind and bouquet of herbs.  Stir the
  casserole to mix the ingredients and add the flesh of the reserved
  orange, cut into V-shaped segments and ruthlessly stripped of all
  membrane.  Cover with fresh grease proof paper and the lid; cool
  quickly and chill overnight.

  Remove surface fat and reheat the casserole gently but thoroughly for
  serving.  Check seasoning and garnish with fresh chopped parsley.

  Source: Philippa Davenport in "Country Living" (British) October 1987.
  Typed for you by Karen Mintzias

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Fettuccine with Ham and Turkey
 Categories: Main dish, Italian
      Yield: 8 servings

     12 oz Fettuccine noodles
    1/2 c  Unsalted butter
      8 lg Mushrooms; sliced
    1/2 c  Chopped cooked ham
    1/2 c  Chopped cooked turkey breast
      1 ts Chicken stock base
  2 1/2 c  Half and half
      1 tb Flour
    3/4 ts Salt
    1/4 ts White pepper
    1/2 c  Grated Parmesan cheese
           Parsley; chopped

  Cook fettuccine in 4 quarts boiling salted water about 7 minutes.
  Drain and return to pan. Add 1/4 cup butter and toss until melted.
  Meanwhile, melt remaining butter in skillet, add mushrooms and saute
  lightly. Add ham and turkey and saute 5 minutes. Combine stock base,
  1/2 cup half and half and flour in saucepan and cook, stirring, until
  mixture comes to boil and thickens. Stir in remaining half and half,
  salt and white pepper and cook, stirring, until mixture comes to
  boil. Add mushroom mixture to sauce and stir until well mixed. Add
  sauce to noodles and toss, then add cheese and toss again. Sprinkle
  each serving with chopped parsley.

  Created by: Little Joe's, Los Angeles

  (C) 1992 The Los Angeles Times

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Burger Pizza
 Categories: Main dish
      Yield: 4 servings

    1/2 lb Ground beef, lean
  2 1/2    Crackers, crushed
      2 tb Onion, finely chopped
      2 tb Celery, finely chopped
    1/2    Egg (or yolk only)
    1/2 ts Worcestershire sauce
    1/2 ts Oregano
      3    Mushrooms, sliced
           Pepperoni slices
    1/2 md Tomato, sliced
      2 tb Green pepper, chopped
    1/4 ts Pepper, freshly ground
    1/2 c  Mozzarella cheese, shredded
    1/2 tb Parmesan cheese, grated

  Combine ground beef, cracker crumbs, onion, celery, egg, sauce, spice
  and mix well.

  Use an 8" tinfoil pie plate or similar small pan (regular ground beef
  may need to be drained), pat beef mixture into a patty.  Scatter
  mushrooms, pepperoni, tomato and green pepper over.  Sprinkle with
  pepper and top with cheeses.

  Bake at 350F 20-25 min until meat is no longer pink.

  4 servings: 2 protein, 1/2 fat & oils 3 g carbohydrate, 16 g protein
  9 g fat (157 calories) Source: Choice Cooking, Canadian Diabetes
  Assoc (1/2 original recipe)

  Posted by Elizabeth Rodier 4/93 Extra can be frozen in portions and
  reheated in the microwave or oven.

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Baked Beans with Ground Beef Topping
 Categories: Main dish
      Yield: 24 servings

      1 lb Ground Beef
    1/3 lb Smoked Bacon
    3/4 c  Green Pepper, Chopped
      1 c  Onions, Chopped
      8 oz Tomato Sauce
    1/8 c  Mustard
      4 tb Liquid Hickory Smoke
      1 c  Water
      4 tb Vinegar
      2 ts Garlic, Minced
      1 ts Thyme
    3/4 c  Brown Sugar
     96 oz Pork 'n Beans
           Salt to Taste
           Pepper to Taste

  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ +

   1. In a large frying pan, cook ground beef in its' own fat.
   2. Add green pepper and onion.
   3. Saute until beef is brown and vegetables are limp.
   4. With the exception of 4 strips of bacon, cut bacon into 2-inch
  strips
      and add to ground beef mixture.
   5. Stir in the tomato sauce, water, vinegar, garlic, mustard, thyme,
      brown sugar, liquid hickory smoke, and salt and pepper to taste.
   5. Simmer together 5 minutes.
   6. Turn pork 'n beans into a greased 1 1/2 quart baking dish.
   7. Spoon meat mixture over top.
   8. Place long strips of bacon over top of ground beef.
   8. Bake at 375 degrees for 45 minutes.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Quick Paella
 Categories: Main dish
      Yield: 4 servings

      4    Servings
    1/4 c  Margarine or butter
  1 1/3 c  Instant rice (uncooked)
    1/2 c  Minced onion or 2
           -tablespoons instant chopped
           -onion
    1/3 c  Minced green pepper
      2    Cloves minced garlic or 1/4
           -teaspoon garlic powder
      8 oz Cans tomato sauce
      7 oz Can minced clams (drained)
      5 oz Can cooked chicken

  The Boy Scouts of America puts out an excellent book called
  Introduction to Family Camping.  Nice color pictures and like that.
  In there are several nice recipes for outdoors persons.  For example:

  Quick Paella

  Heat margarine in large skillet and lightly brown rice, onion, green
  pepper, and garlic.

  Add remaining ingredients along with 1-1/2 cups water, and mix well.
  Bring to a boil.  Lower heat and simmer for 5 minutes.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: US NAVY Minced Beef on Toast
 Categories: Main dish
      Yield: 100 servings

     30 lb Ground beef
      3 lb Onions, chopped med.
      2 lb Flour, hard
      1 lb Shortening (optional)
     19 lb Tomatoes, canned, chopped
      1 oz Nutmeg (or Mace)
    1/2 ga Water
           Salt and pepper to taste

  Brown off the beef and onions in a medium copper. Incorporate flour
  to make a roux. Cook, stirring with paddle for 7 minutes to lose
  starch taste. Add shortening only if needed. Add remaining
  ingredients. Adjust consistency and taste as necessary. Ladle over
  toast. Source: USN Recipe Card M-131.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Son of US NAVY Minced Beef
 Categories: Main dish
      Yield: 10 servings

  1 1/2 lb Ground Beef
      2 md Onions, chopped
           Salt & Pepper to taste
      5 tb Flour, approximate
           Cooking Oil, as needed
      1 cn Whole Tomatoes, dice, 16oz
           -undrained
  5 1/2 oz Tomatoes Juice
      2 c  Hot Water, approximate
           Ground Nutmeg to taste
           Sugar to taste

  Crumble the ground beef into a skillet and brown with the onions. If
  beef is very lean, add a tablespoon or two of cooking oil. Salt and
  pepper to taste. Add flour a tablespoon at a time, stirring and
  cooking each spoonful, before adding the next. The flour must be
  cooked to preclude a starchy taste through out. Add enough flour to
  absorb the most of the oil.

  Stir in the tomatoes and the tomato juice, followed by the water.
  Allow to simmer on low heat to thicken. Adjust consistency as
  necessary. This recipe should be your basic meat sauce in a gravy of
  medium thickness.

  Add nutmeg, about 1/2 t, and perhaps sugar, 1/2 t, to adjust taste.
  In the NAVY this is served over toast at breakfast. It's also great
  on hot dogs!

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Hot N' Spicy Beef Burgers
 Categories: Main dish, Burgers, Beef, Hamburgers, Tony_bob
      Yield: 4 servings

      1 lb Ground Beef (85% lean)
  1 1/2 ts Jalapeno Peppers , chopped
    1/2 ts Ground Cumin
    1/2 ts Salt
    1/8 ts Pepper
    1/4 c  Monterey Jack Cheese
           /shredded (about 1 oz.)
      4 sl Tomato
      4 ea Hamburger Buns

          Combine ground beef, jalapeno peppers, cumin, salt and
  pepper; mix lightly but thoroughly. Divide beef mixture into 4 equal
  portions; shape into 1/2 inch thick patties, 4 inches in diameter.
  Place patties on grid over medium coals. grill 7 to 9 minutes,
  turning once. Sprinkle 1 tablespoon cheese on each burger 1 minute
  before end of cooking time. Place tomato slice on bun bottom; top
  each with grilled burger and cover with roll top.
          To check temperature, cautiously hold hand about 4 inches above
  coals, Medium coals will force removal of hand in 4 seconds.

  Source: The Clarion-Ledger, Jackson, Mississippi  Wednesday, Aug 3,
  1994

  Typed for your Enjoyment By Tony Burke, Natchez,Mississippi
                              tony.burke@trinity.org

MMMMM


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

      Title: Pepper Cheese-Stuffed burgers
 Categories: Main dish, Burgers, Beef, Hamburgers, Tony_bob
      Yield: 4 servings

  1 1/2 lb Ground Beef (85% lean)
      2 oz Monterey Jack Cheese with
           /jalapeno pepper,thin sliced
      4 ea Hamburger Buns
      4 ea Lettuce leaves
      4 ea Tomato slices
           Salt and Pepper to taste

           Divide ground beef into 8 equal portions; shape each into 4
  inch diameter patties. Place equal amounts of cheese in center of 4
  patties. Top with remaining 4 patties; press edges together to seal
  securely. Place patties on grid over medium coals. Grill 10 to 12
  minutes or to desired doneness,turning once. Season with salt and
  pepper to taste. Toast buns on grill on minute, if desired. Arrange
  one lettuce leaf on each bun bottom; top each with one burger and one
  tomato slice. Cover with bun tops.

         Two ounces Monterey Jack cheese and 1/4 cup canned chopped
  green chillies, drained, may be substituted for Monterey Jack Cheese
  with Jalapeno peppers.

  Source: The Clarion-Ledger, Jackson, Mississippi. Wednesday, Aug. 3,
  1994

  Typed for your Enjoyment by Tony Burke, Natchez, Mississippi
                              tony.burke@trinity.org

MMMMM


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

      Title: Savory Beef Burgers
 Categories: Main dish, Burgers, Beef, Hamburgers, Tony_bob
      Yield: 4 servings

      1 lb Ground Beef (85% lean)
      2 tb Onion, minced
      1 tb Italian seasoning, crushed
    1/4 ts Each: ground Cumin, cracked
           /black pepper, salt
      8 ea Bibb Lettuce leaves
      8 sl Tomato, 1/4 inch thick
      4 sl Red Onion Rings, thin

         Combine ground beef, onion, mustard, Italian seasoning, cumin,
  pepper and salt, mixing lightly but thoroughly. divide beef mixture
  into 4 equal portions shape into 1/2 inch thick patties, 4 inches in
  diameter. Place patties on rack in broiler pan so surface of meat is
  3 to 4 inches from heat. Broil 10 minutes or to desired doneness,
  turning once. Place 2 or 3 lettuce leaves on each of 4 plates; top
  with 2 tomato slices, 2 onion rings and 1 burger.

  Source: The Clarion-Ledger, Jackson, Mississippi. Wednesday, Aug. 3,
  1994

  Typed for your Enjoyment by Tony Burke, Natchez, Mississippi
                              tony.burke@trinity.org

MMMMM

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

      Title: Potato Latkes from Joel Erlich
 Categories: Cyberealm, Mom's best, Jewish, Side dishes
      Yield: 12 pancakes

      2 c  Grated potatoes
      3    Eggs
  1 1/2 tb Flour
  1 1/4 ts Salt
      3 ts Onion, grated
           Oil
           Applesauce or sour cream

  After grating the potatoes, place in a cloth towel and wring them out
  to remove as much moisture from them as possible. Place the potatoes
  in a bowl, and blend thoroughly with the eggs. Combine and sift the
  flour and salt and add to the potato mixture along with the grated
  onion. Heat at least 1 tsp of the oil in a large skillet and place
  the potato mixture in. Brown on one side, and reverse process until
  all sides are crisp. Drain on a paper towel.

  Source: Joel Erlich, I-Link Cuisine Cooking Conference
  Typed in MM format by Linda Fields, Cyberealm BBS & home of Kook-Net
  Watertown NY 315-786-1120

MMMMM

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

      Title: Seafood Paella
 Categories: Cyberealm, Entres, Seafood
      Yield: 6 servings

      1 lg Onion [chopped]
      2    Cloves garlic [chopped]
    1/4 c  Veg. oil
  1 1/2 c  Rice [uncooked]
    1/8 ts Saffron
      1    Bay leaf
      3 c  [or more] chicken broth
      1 lb Shrimp [peeled/deveined]
     18    Clams
     18    Mussels [washed]
      2 tb Pimentoes [chopped]
      1 c  Baby peas

  1)      Saut onions and garlic in the oil in a skillet `til tender,
  then add the rice and saffron and saut for 5 more min... Stir in the
  bay leaf and 2 cups of the broth and simmer, uncovered, for 10 min...
  2)      Add the remaining broth and the shrimp, simmer for 5 min...
  add the clams and the mussels and any additional broth (if
  necessary)... Cook for 10 min... or `til the shells open...
  3)      Discard the shells and the bay leaf, adding the pimento and
  the peas... salt and pepper to taste... heat to desired serving
  temp... and serve...

  Cal... 449    Prot... 33.3    Carbo... 46.7    Fat... 23.7    Chol...
  158 Potas... 675    Sodium... 649

  Sourse... "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'
  cookbook Copied with permission by Fred Goslin on Cyberealm Bbs, home
  of KookNet in Watertown NY at (315) 786-1120

MMMMM
---

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

      Title: Tipsy Chicken
 Categories: Cyberealm, Entres, Poultry
      Yield: 8 servings

      8 l  Chicken breast fillets
           [skinless/boneless]
      1 c  Flour
    1/2 c  Butter
      5    Green onions[chopped]
      3    Stalks celery [chopped]
    1/2 c  Parsley [chopped]
      2    Cubes of chicken bullion
    1/2 c  Fresh mushrooms or
      4 oz (1 jar or can) mushrooms
      1 c  White wine
      1 tb Worchestershire sauce

  1)      Rinse the chicken and pat dry, then sprinkle with salt and
  pepper to taste, coat with flour...
  2)      Arrange the chicken in a 9"X 13" glass baking dish...
  3)      Combine the remaining ingredients in a small sauce pan and
  simmer over med heat `til celery is tender... then cool. Pour over
  the chicken 4)      Cover and chill several hours or over night in
  the `fridge, then bake in a 325oven for 40 min or `til tender

  Sourse: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'
  cookbook Typed with permission for you by Fred Goslin on Cyberealm
  Bbs home of KookNet in Watertown NY (315) 786-1120

MMMMM
---

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

      Title: Partridge Cordon Bleu
 Categories: Cyberealm, Entres, Poultry
      Yield: 4 servings

      1    Egg
    1/2 c  Milk
      1 c  Cornflake crumbs
      1 ts Parsley flakes
    1/2 ts Paprika
    1/2 ts Salt
    1/2 ts Pepper
      8    Grouse breast filets
      4 sl Ham
      4 sl Swiss (or other) cheese
           Oil for frying

  1)      Beat the egg and the milk in a small bowl. Combinr the
  cornflake crumbs, parsley flakes, paprika, salt and pepper in a bowl.
  2)      Rinse the filets and pat dry. Pound thin with a meat mallet.
  Place ham & cheese slices on 4 of the filets and top with the
  remaining filets sealing the edges...
  3)      Dip the filets in egg mixture and then coat well with the
  crumb mixture. Place on a plateand chill for AT LEAST 1 hour, then
  fry in " of oil in a skillet over med. heat for 2 min on each side...
  4)      Serve with baked potato and your favorite veggie...

  Source:
  "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook
  Re-typed with permission for you by Fred Goslin in Watertown NY
  on Cyberealm Bbs, home of KookNet at (315) 786-1120

MMMMM

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

      Title: Chili Pheasent
 Categories: Cyberealm, Soups/stews, Poultry
      Yield: 10 servings

      8    Pheasent breasts [boned]
  1 1/2 cn (7 oz ea.) green chilies
           [chopped]
      8 oz Monerey Jack cheese
           [cut into 8 strips]
    1/4 c  Bread crumbs
    1/4 c  Parmesan cheese
      1 tb Chili powder
    1/2 ts Salt
    1/4 ts Cumin
     10 tb Butter [melted]
      1 cn (15 oz) tomato sauce
    1/2 ts Cumin
    1/3 c  Onion [sliced]
           Hot pepper sauce to taste

  1)      Flatten pheasent breasts with meat mallet to " thickness,
  then place 1 tb of green chilies and 1 strip of `jack cheese on each,
  then roll to enclose the filling and secure the roll with a
  toothpick... 2)      Combine the bread crumbs,parmesan cheese, chili
  powder, salt, pepper and ts of cumin, mixing well. Dip the breast
  rolls in butter and then coat with crumb mixture, place in a baking
  dish and chill for 4 hours or more...
  3)      Drizzle the remaining butter on the breast rolls and bake at
  400 for 20 to 30 min. or `til brown...
  4)      Combine the tomato sauce and the remaining ingredients in a
  saucepan and cook `til heated through. Spoon over rolls and serve...

  Source:
  "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook
  Re-typed with permission for you by Fred Goslin in Watertown NY
  on Cyberealm Bbs, Home of KookNet at (315) 786-1120

MMMMM
---

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

      Title: Peggy's Beef Stew
 Categories: Mom's best, Cyberealm, Meats
      Yield: 4 servings

      1 lb Or more beef stew meat or
           Cut up boneless chuck
    1/2 lb Carrots, sliced
      7    Potatoes, peeled and chunked
      1 sm Onion, diced
      1 pk Onion soup mix
      2 ts Oil

  Brown the meat in the oil and onion soup mix combination. Add 1 1/2 -
  2 cups water, and cook in a pressure cooker until done, about 40
  minutes. Add onion, carrots, and potatoes. (you can add celery as
  well). Simmer slowly until vegetables are done, adding water as
  necessary.

  Thicken gravy and serve.

MMMMM

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

      Title: Deep Dish Turkey Pie
 Categories: Cyberealm, Entres, Poultry
      Yield: 6 servings

      6 md Potatoes [pealed & diced]
      6 md Carrots [peeled & diced]
      1 sm Onion [chopped]
    1/4 c  Green pepper [chopped]
      2 tb Butter
      1 cn Cream of chicken soup
      3 c  Turkey [cooked & chopped]
  1 1/2 c  Flour
      2 ts Baking powder
    1/2 ts Salt
    1/4 c  Butter
    1/2 c  Milk

  1)      Cover the potatoes and carrots with water in a saucepan and
  cook `til tender or 15 to 20 min. and drain reserving 1 cup of the
  liquid... 2)      Saut the onion and green pepper in 2 tb of butter
  in a skillet `til tender...
  3)      Blend the soup and reserve liquid in a bowl... then place the
  soup mixture turkey and cooked veggies in a 2 qt casserole and bake
  in a 425 oven for 15 min...
  4)      Combine the flour, baking powder, and salt in a bowl, then
  cut in the butter `til crumbly, add the milk and mix well. Knead
  lightly on a floured serface, Roll and cut with 2" biscuit cutter,
  arrange over turkey mixture. Brush biscuits with additional milk and
  bake for 15 min longer

  Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
  cookbook Typed for you with permission by Fred Goslin on CYBEREALM
  BBS, home of KOOKNET in Watertown NY. at (315) 786-1120

MMMMM
---

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

      Title: Big Bob's Shoulder of Venison
 Categories: Cyberealm, Meats, Entres
      Yield: 6 servings

      1    5 lb. shoulder of venison
      1 ts Pepper
      1 ts Allspice
    1/4 c  Butter [softened]
      1 lg Onion [chopped]
      1 cn (12 oz) beer
      1 c  Sour cream
      1 cn Cream of mushroom soup

  1)      Season venison with the spices, rubbing in lightly, then
  spread the butter on the meat, covering completely. Place the roast
  in a 8" x 13" roasting pan and cover with the onions...
  2)      Combine the beer, sour cream, and soup in a bowl and wisk `til
  blended, then pour over the roast...
  3)      Bake in a 300 oven for 1 hours `til meat is fork tender
  (adding small amounts of water if necessary)
  * Thicken the pan drippings for gravy if desired... Serve with
  noodles, rice or potatoes.
  ** This recipe makes a tough cut very tender, and leftovers make great
  sandwiches...

  Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
  Cookbook Typed with permission by Fred Goslin on CYBEREALM BBS, home
  of KOOKNET in Watertown NY at (315) 786-1120

MMMMM

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

      Title: Venison Chili
 Categories: Cyberealm, Entres, Meats
      Yield: 4 servings

      1 lb Venson [ground]
    1/2 c  Onions [chopped]
    1/2 ts Salt
    1/4 ts Pepper
      4 c  Tomatoes [canned & chopped]
    3/4 c  Catsup
      1 cn (15 oz) kidney beans

  1)      Combine the venison, onions, salt and pepper, and brown in a
  skillet, stirring `til crumbley...
  2)      Add the remaining ingredients, and simmer for 45 min or `til
  it is of the desired consistancy...

  Source: Cyndie Steria... Carthage NY in "Bill Saiff's Rod & Reel
  Recipes for Hookin' & Cookin'" cookbook typed for you with permission
  by Fred Goslin on CYBEREALM Bbs. in Watertown NY, home of KOOKNET at
  (315) 786-1120

MMMMM

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

      Title: Venison Meatballs
 Categories: Cyberealm, Meats
      Yield: 8 servings

      2 lb Venison [coarsely ground]
  2 1/2 c  Potato [grated]
    1/2 c  Bermuda onion [grated]
      2    Eggs [beaten]
      2 tb Lemon juice
    1/2 ts Pepper
      2 tb Flour
      4 x  (cubes) beef bouillon
    1/2 c  Shortening
    3/4 c  Flour
           Celery salt to taste...

  1)      Combine the venison, potatoes, onions, eggs, lemon juice and
  pepper in a bowl, mixing well and then shape into balls and coat them
  with 2 tb of flour...
  2)      Bring the bouillon to a boil in a saucepan then reduce heat
  and add the meatballs to the bouillon; poach for 30 min., and then
  remove them with a slotted spoon...
  3)      Melt the shortening in a saucepan and blend in the remaining
  flour. Gradually stir in the hot cooking liquid cooking `til
  thickened, stirring constantly...
  4)      Season with the celery salt or salt and pepper, add the
  meatballs and cook `til heated through. Serve over hot buttered WIDE
  noodles...

  Source: NYS DEC Albany NY. from "Bill Saiff's Rod & Reel Recipes for
  Hookin' & Cookin'" cookbook. Typed with permission by Fred Goslin on
  CYBEREALM Bbs. home of KOOKNET in Watertown NY (315) 786-1120

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

      Title: Roast Venison
 Categories: Cyberealm, Meats, Entres
      Yield: 6 servings

      5 lb Venison roast
           Milk
      8 sl Bacon

  1)      Place the roast in a non-reactive bowl, and add enough milk to
  cover; Let stand in refrigerator over night, drain and pat dry...
  2)      Place in roasting pan, arrange bacon slices on top, and season
  with salt and pepper and bake in a 350 oven for about 2 hours (or to
  140 on meat thermometer)...
  3)      Serve with baked potatoes and veggies...

  Source: Ruth M. Morse, Henderson NY from "Bill Saiff's Rod & Reel
  Recipes for Hookin' & Cookin'" cookbook... Retyped for you with
  permission by FRED GOSLIN on Cyberealm Bbs. Home of KOOKNET in
  Watertown NY (315) 786-1120

MMMMM

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

      Title: Venison Stew
 Categories: Cyberealm, Soups/stews, Entres
      Yield: 6 servings

      1 lb Venison [cubed]
      2 tb Oil
      6 c  Water
      1 c  Onions [chopped]
      1 c  Peas
      1 c  Green beans
      4 lg Potatoes [peeled & chopped]
  1 1/2 c  Carrots [sliced]
      1 c  Corn
      1 ts Salt
    1/4 ts Pepper
      2    Bay leaves
      3 tb Cornstarch
      1 c  Cold water

  1)      Brown the venison in the oil in a stock pot then drain...
  2)      Add the 6 cups of water, the veggies, salt and pepper, and bay
  leaves, cooking over med. heat for 45 min. to an hour or `til the
  meat and veggies are tender...
  3)      Combine the cornstarch and the remaining water in a small
  bowl, and stir into the stew `til thickened, stirring constantly...
  4)      Remove and discard the bay leaves... Serve...

  Source: Cyndie Steria, Carthage NY from "Bill Saiff's Rod & Reel
  Recipes for Hookin' & Cookin'" cookbook, typed for you with
  permission by Fred Goslin on CYBEREALM Bbs. Home of KOOKNET in
  Watertown NY (315) 786-1120

MMMMM

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

      Title: Venison Sausage
 Categories: Cyberealm, Meats
      Yield: 12 pounds

  8 1/4 lb Venison [ground]
  3 1/4 lb Bacon [ground]
  1 1/2 tb Salt
  1 1/2 tb Pepper
  1 1/2 tb Poultry seasoning
    1/2 ts Allspice
    1/2 ts Sage
    1/2 ts Nutmeg
      1 c  Water

  1)      Combine all of the ingredients, mixing well. 2) Shape into
  patties and fry in a skillet `til brown on both sides. (sausage will
  be slightly pink on the inside) *or* It may also be stuffed in
  casings and boiled...

  Source: Randy L. Riley, Carthage NY. from "Bill Saiff's Rod & Reel
  Recipes for Hookin' & Cookin'" re-typed with permissin by Fred Goslin
  on Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120

MMMMM

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

      Title: Venison Stroganoff
 Categories: Cyberealm, Entres, Meats
      Yield: 4 servings

      1 lb Venison steak [ in. thick
           & trimmed]
      2 tb Flour
      1 tb Salt
    1/4 ts Pepper
    1/2 c  Onion  [minced]
    1/4 c  Butter
      1 c  Chicken broth [condenced]
      1 lb Mushrooms [sloced]
      1 c  Sour cream

  1)      Combine the flour, salt, and pepper and coat the steak with
  it, then pound it into the steak and cut it in to 1" x 1" strips...
  2) In a skillet, brown onions slightly in butter, then add the
  venison strips, cooking `til brown on both sides, cover and simmer
  for 15 min... 3) Add the broth and the mushrooms, re-cover and cook
  `til mushrooms are tender, then uncover and cook over low heat `til
  venison is tender and mixture is thickened... 4) Stir in the sour
  cream just before serving... serve over rice or hot cooked noodles...

  Source: James Trainham, Watertown NY from "Bill Saiff's Rod & Reel
  Recipes for Hookin' & Cookin'" re-typed with permissin by Fred Goslin
  on Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120

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

      Title: Venison Supreem
 Categories: Cyberealm, Entres, Meats
      Yield: 6 servings

      2 c  Flour
      2    Eggs [beaten]
    1/2 ts Salt
    1/2 c  Water
    3/4 lb Bacon [thick sliced]
      2 lb Venison round steak
    1/2 ts Garlic salt

  1)      Combine the flour, eggs, salt and water in a bowl and mix
  well, then let stand in a cool place for 1 hour... 2) Pound the
  venison with meat mallet and rub with the garlic salt. 3) Roll out
  the flour dough thinly on a floured surface and arrange the bacon
  slices on top,then place the venison on top of the bacon. Fold the
  dough up and around to enclose the venison, dampening the edges to
  seal it closed... 4) Wrap in buttered foil and bake in a 375 oven
  for about 1 hours or `til the venison is tender. 5)      Open the
  foil, baste with the pan drippings, then bake at 400 for 15 min or
  `til pastry is golden brown... Serve with black current jelly or what
  ever you desire...

  Source: NYS DEC Albany NY from "Bill Saiff's Rod & Reel Recipes for
  Hookin' & Cookin'" re-typed with permissin by Fred Goslin on
  Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120

MMMMM

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

      Title: Bear Roast
 Categories: Cyberealm, Entres, Meats
      Yield: 12 servings

      4 lb Bear meat
           Pepper to taste
           Celery salt to taste
      2    Garlic cloves
      8 oz (piece) Salt pork
      1 c  Coffee [black]

  1)      Par boil the bear meat in 2 qts of water and 1 tb soda to
  eliminate the wild taste. 2) Season the bear meat with the celery
  salt an pepper and place in a stock pot, adding the garlic, salt
  pork, and enough water to cover; Cook `til meat is tender, then drain
  RESERVING the pan juices. 3) Place the meat in a roasting pan and top
  with the onions, roast at 350 `til brown, basting with the reserved
  juices 4) Thicken the remaining juices for gravy and serve over
  potatoes served with the bear roast...

  Source: NYS DEC Albany NY from "Bill Saiff's Rod & Reel Recipes for
  Hookin' & Cookin'" re-typed with permissin by Fred Goslin on
  Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120

MMMMM

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 Tomato and Peanut Butter Bouillon    No. 651          Yields 15 Servings

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

      Title: Marinated Venison
 Categories: Cyberealm, Soups/stews, Meats
      Yield: 12 servings

      2 lg Carrots [sliced]
      2 lg Onions [sliced]
      2    Celery stalks [finely
           Chopper]
    1/2 c  Olive oil
      2    Garlic cloves
      2 ts Salt
      1 ts Pepper [fresh ground]
    1/2 c  Sugar
    1/2 ts Cloves
    1/2 ts Allspice
    1/2 ts Basil
      2    Bay leaves
    1/2 tb Parsley [chopped]
      4 c  Vinegar
      4 c  Water
      2 c  Beer
      4 lb Venison shoulder [cubed]

  1)      Saut the carrots, onions, and celery in 1 tb ov olive oil in
  a skillet over low heat for 15 min., stirring frequently. Add the
  remaining olive oil, garlic, salt, pepper, sugar, cloves, allspice,
  basil, bay leaves, parsley vinegar, water, and beer, mixing well, and
  pour into a nonreactive bowl... Add the venison and marinate in the
  refrigerator for 24 to 48 hours stirring occasionally...
  2)      Place the venison in w/marinade in a stock pot and bring to a
  boil over med to low heat then reduce heat to low and simmer for 2
  hours... 3)      Discard the bay leaves, thicken the pan juices for
  gravy and serve


  Source: NYS DEC Albany NY
  from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" Cookbook.
  re-typed with permission for you by Fred Goslin in Watertown NY on
  CYBEREALM Bbs. home of KOOKNET at (315) 786-1120

MMMMM
---

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

      Title: Porcupine Stew
 Categories: Cyberealm, Soups/stews
      Yield: 1 cups

      1    Porcupine carcass [butchered
    1/2 c  Vinegar
      8 c  Water
      1    Beef bouillon cube
      2 ts Salt
      1 lg Carrot [chopped]
      2 sm Onions [chopped]
    1/2    Green bell pepper [chopped]
      3 tb Flour
    1/4 c  Water
      8 oz (1 can) Corn [drained]
      4 c  Rice [cooked]

  1)      Soak the porcupine in a mixture of water (to cover) & vinegar
  in a large bowl for 1 hour, drain and pat dry. Then place it in a
  stock pot and add 4 cups of water, cook for 4-5 hours `til the meat
  falls off the bones, using additional water as necessary... Cool and
  debone... 2)      Combine 4 c water, beef cube, salt and pepper to
  taste, carrots, onions, and green pepper in a large saucepan and cook
  for 15 min. Then add the meat and cook for 10 min.
  3)      Blend the flour and the remaining 1/4 c water and stirr into
  the stew, add the corn and simmer for 5 min. stirring constantly...
  4)      Serve over hot cooked rice with hot rolls or french bread and
  grated cheese...

  Source: Paula Anne Jay, Star Lake NY
  from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" Cookbook
  re-typed with permission for you by Fred Goslin in Watertown NY on
  CYBEREALM Bbs, home of KOOKNET at (315) 786-1120

MMMMM


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

      Title: Dove: Monterey-Style
 Categories: Cyberealm, Entres, Poultry
      Yield: 5 servings

     10 md Dove breasts
     24 oz (2 12oz bottles) Ginger ale
    1/2 ts Rosemary
    1/2 ts Parsley flakes
    1/2 ts Sage
    1/2 ts Thyme
      1 ts Seasoned salt
      1 ts Pepper
    1/4 c  Butter
  1 1/2 c  Corn syrup
      2    Limes [freah]
      2 lg Oranges [fresh]

  1)      Wash the dove breasts and pat dry, then marinate them in the
  ginger ale, in the `fridge over night...
  2)      Place the dove breasts in a baking dish and sprinkle with the
  mixture of all of the spices...
  3)      Melt the butter in a double boiler and stirr in the corn
  syrup and the juices of the limes and oranges...
  4)      Grate the lime rind, and slice the orange rind into fine
  strips, then add these to the double boiler and cook `til heated
  through... 5)      Pour the contents of the double boiler over the
  dove breasts and bake in a 350 oven for 40 min... and serve...

  Source:
  from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook
  retyped with permission for you by Fred Goslin in Watertown NY on
  CYBEREALM Bbs, home of KOOKNET at (315) 786-1120

MMMMM

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

      Title: Duck with Apple Dressing
 Categories: Cyberealm, Entres, Poultry
      Yield: 4 servings

      1    (3-4 lb) duck
      4 sl Toasted bread crumbs
      4 tb Butter [melted]
    1/4 c  Water
      3 lg Apples [peeled, cored]
           [& diced fine]
      2 tb Sugar
    1/4 ts Nutmeg
    1/2 c  Raisens
    1/2 c  Cashews [chopped]
      1 sl Bacon [cut into halves]

  1)      Rinse the duck and pat dry inside and out...

  2)      Combine the remainder of the ingredients EXCEPT the bacon,
  mixing well. Spoon the dressing into all cavities of the duck then
  place in a baking dish...
  3)      Place the bacon strips over the top and bake in a 350 oven
  `til the duck is tender...
  4)      Serve with wild rice and favorite veggie...

  Source: Matte Bicknell, Watertown NY
  from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook
  re-typed with permission by Fred Goslin in Watertown NY
  on Cyberealm Bbs. Home of KookNet at (315) 786-1120

MMMMM
---

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

      Title: Barbecued Duck
 Categories: Cyberealm, Entres, Poultry
      Yield: 4 servings

      2 lg Mallards
    1/2 c  Butter [melted]
      2 tb Orange juice
      1 tb Lemon juice
    1/4 c  Onion [chopped]
           Tobassco sauce to taste
      2 tb Worchestershire sauce
    1/2 ts Garlic salt
      1 md Onion [quartered]
      1 md Potato [quartered]

  1)      Rinse the ducks and pat dry, then par-boil them in a large
  saucepan, and drain. Sprinkle with salt to taste.
  2)      Combine the butter, juices, chopped onion, tobassco sauce,
  worchestershire sauce, garlic salt, and pepper to taste, mixing
  well... 3)      Fill the ducks' cavities with the quartered onions
  and potatoes. Make a slit in each side of each breast...
  4)      Place on rack in roasting pan and brush each with the butter
  sauce. Cover loosley with foil and bake in a 375 oven for 1 hours or
  `til tender, basting with sauce every 10 to 15 min...
  5)      Remove the foil and bake an additional 20 min. or longer `til
  browned...

  Source:
  from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
  Re-typed with permission by Fred Goslin in Watertown NY on
  Cyberealm Bbs. Home of KookNet at (315) 786-1120

MMMMM

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

      Title: Charcoal-Broiled Duck Breasts
 Categories: Cyberealm, Entres, Poultry
      Yield: 4 servings

      4 md Duck breast filets
      4 sl Bacon
      2    Beef bouilllon cubes
      1 c  Water
      1 tb Red Current jelly
    1/2 ts Dry mustard
      1 tb Sherry
      1 tb Brandy
    1/8 ts Marjoram
    1/8 ts Oregano
           Grated rind of 1 orange

  1)      Rinse the duck breasts and pat dry, then wrap each filet with
  a slice of bacon (same as for a filet mignon) and season with salt and
  pepper to taste. Grill over hot coals for exactly 2 minutes per
  side... 2)      Disolve the bouillon cubes in water in a chaffing
  dish or electric skillet, and stir in the jelly, mustard, sherry,
  brandy, and spices, simmering `til thickened. Stir in the orange rind
  and add the filets... 3)      Cook for 5 min. or `til med rare,
  basting constantly

  Source:
  from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook
  retyped with permission for you by Fred Goslin in Watertown NY on
  CYBEREALM Bbs, home of KOOKNET at (315) 786-1120

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

      Title: Shrimp Fra Diavolo
 Categories: Italian, Seafood, Pasta, Cyberealm
      Yield: 6 servings

      2 ea Large onions, chopped
      4 ea Cloves garlic, chopped
      2 tb Olive oil
      1 ts Red pepper flakes
      1 ea Can Italian-style tomatoes
      1 ea Can Pasta-style tomatoes
      1 ea Can(29 oz) tomato sauce
      2 ts Sweet basil
      1 ts Mexican oregano
           1 pound shrimp, peeled
           Pasta of choice

  Saute onion and garlic in olive oil for 3 minutes; add remaining
  ingredients, except shrimp and pasta.  Simmer for 10 minutes.  Add
  shrimp and simmer until shrimp are translucent, about 4 minutes.
  Cook pasta of choice according to directions, drain, and top with
  sauce.  We topped this dish with shredded cheddar cheese and black
  olives.  Enjoy!

  Adapted and modified from Family Circle, June 28, 1994 by Loren Martin

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

      Title: Scallops and Vegetables
 Categories: Seafood, Vegetables, Cyberealm
      Yield: 4 servings

      2 ea Strips bacon, cut up
    1/2 c  Onion, chopped
    1/2 lb Bay scallops
    1/2 lb Mushrooms, sliced
    1/2 lb Snow peas
      1 tb Dry sherry
      2 ts Cornstarch
      1 tb Water
      1 tb Lemon juice
    1/2 ts Salt
           Rice


  Brown bacon in skillet.  Drain on paper towels and save 1 tb fat in
  skillet.  Add onion and scallops and cook until scallops are white,
  about 3 minutes; remove and keep warm.  Add mushrooms, snow peas and
  sherry; cover and cook 3 minutes.  Combine cornstarch and water, add
  to skillet, and stir until thickened.  Stir in reserved bacon and
  scallops.  Stir in lemon juice and salt.  Heat just to serving
  temperature and serve over rice.

  Adapted from Family Circle, June 28, 1994, by Loren Martin

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

      Title: Roast Duck Stuffed with Apples and Grapes
 Categories: Native amer, Poultry
      Yield: 4 servings

      1 ea Duck, 5 1/2 pound, dressed
           Stuffing:
           Duck giblets
    1/2 lb Mushrooms, coarsely chopped
      4 ea Greening apples, cored and
           Sliced, but not peeled
  1 1/2 c  Seeded (or seedless) halved
           Sweet grapes
      2 c  Unblanched hazelnuts
      1 ts Salt
           For basting:
      2 c  Apple cider

  Cover the duck giblets with water in a small saucepan and simmer
  gently for 1/2 hour.  Drain, reserving 1/2 cup of the giblet-cooking
  water.  Chop the giblets for the stuffing.  Mix the giblets and 1/2
  cup giblet-cooking water with the stuffing ingredients.  Remove any
  pinfeathers from the duck, and singe to remove any hairs.  Stuff both
  neck and body cavities of the bird, skewer shut, and truss.  Prick
  the skin of the duck well all over with a sharp fork.  Wrap any
  remaining stuffing in aluminum foil. Place the duck, breast side up,
  on a rack in a large roasting pan.  Place the foil-wrapped stuffing
  in the pan beside the bird.  Place in a hot oven, 400F, and roast for
  1 hour, pricking the skin of the duck with a fork and basting every
  20 minutes with cider.  Reduce oven temperature to moderate, 350F,
  and continue to roast for 2 hours more, pricking the duck and basting
  every 20 minutes with cider and drippings.

  From:  The Art of American Indian Cooking by Yeffe Kimball and Jean
  Anderson, Avon Books, New York, NY, 1965.

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

      Title: Duck Gumbo
 Categories: Cyberealm, Soups/stews, Poultry
      Yield: 10 servings

      2    Ducks
  1 1/2 c  BUTTER or margarine
      1 c  Flour
      1    (bunch) Celery [chopped]
      3    (cloves) Garlic [chopped]
      4 md Onions [chopped]
      1    (bunch) Green onions
           [chopped]
      1 lg Green bell pepper [chopped]
      4 c  Okra [sliced]
      2 cn (20 oz ea.) tomatoes
      1 cn (15 oz) tomato paste
      2 ts MSG
      1 ts Oregano
      2 tb Salt
      2 tb Parsley flakes
      1 ts Thyme
      1 tb Black pepper
    1/4 ts Red pepper

  1)      Rince the ducks and pat dry inside and out. Cook in water to
  cover in a large sauce pan `til tender, then drain reserving 2 qts.
  of the broth. Bone the ducks...
  2)      Melt the BUTTER or margarine in a skillet and add the flour,
  cooking `til dark brown; stirring constantly...
  3)      Add the duck meat and the remaining ingredients and
  seasonings, and cook over low heat for 2 hours or `til of desired
  consistancy, stirring frequently...
  4)      Serve over hor cooked rice or noodles...

  Source:
  "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cook book
  Re-typed with permission for you by Fred Goslin in Watertown NY
  on CYBEREALM Bbs. home of KOOKNET at (315) 786-1120

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

      Title: Oriental Duck with Snow Peas
 Categories: Cyberealm, Entres, Poultry
      Yield: 8 servings

     12    Duck breast filets
    1/2 c  Soy sauce
    1/2 c  Oil
    1/2 c  White wine
      2    (cloves) Garlic [minced]
    1/2 ts Ginger [ground]
  1 1/2 tb Oil
      1 lg Onion [thinley sliced]
      8 lg Fresh mushrooms [sliced]
      1 pk (10 oz) frozen pea pods

  1)      Rince the duck breasts and pat dry. Slice them thinly

  2)      Mix the soy sauce, oil, wine, garlic, and ginger in a bowl
  and add the duck breast slices. Marinate in the `fridge for 4 hours
  or longer, then drain, reserving  cup of the marinade...
  3)      Heat 1 to 2 tb of cooking oil in a wok and add the duck, stir
  frying `til cooked through, then remove and add the onions and
  mushrooms cooking `til tender crisp.
  4)      Add the duck and the pea pods and reserved marinade heating to
  desired serving temp.
  5)      Sauce may be thickend with small amount of corn starch, or
  thinned with water... Serve with steamed rice or hot cooked noodles...

  Source:
  "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook and
  re-typed with permission for you by FRED GOSLIN in Watertown NY
  on Cyberealm Bbs. home of KOOKNET at (315) 786-1120

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

      Title: Baked Ducks in Sweet & Sour Sauce
 Categories: Cyberealm, Entres, Poultry
      Yield: 4 servings

      2    Wild ducks
      1    Orange [sliced]
      1    Apple [sliced]
      2 tb Oil
      2 tb Brown sugar
    1/4 c  Worchestershire sauce
    3/4 c  Catsup
      2 tb Lemon Juice
    1/2 c  Onion [grated]
    1/2 ts Paprika
    1/4 c  White vinegar

  1)      Rince the ducks and pat dry inside and out, then stuff the
  duck's cavities with the sliced fruit. rub them with the oil and
  place them in a baking dish...
  2)      Combine the remaining ingredients in a bowl mixing well and
  spoon over the ducks...
  3)      Bake, tighly sealed with foil, in a 325 oven for 2 hours or
  `til tender, then bake uncovered `til browned...

  Source:
  "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook
  re-typed with permission for you by FRED GOSLIN in Watertown NY on
  Cyberealm Bbs. Home of KookNet at (315) 786-1120

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

      Title: Oriental Goose Stir-fry
 Categories: Cyberealm, Entres, Poultry
      Yield: 6 servings

           Fileted breast of 1 wild
           Goose
      3 md Onions [chopped]
      2 cn (8 oz) sliced mushrooms
           [drained]
      1 pk (2 oz) slivered almonds
           Seasoned salt to taste
      2 pk "Rice-A-Roni [oriental]
      3 lg Celery stalks [cut into
           1" pieces
      2    Bell peppers [1 red- 1 green
           Cut into strips]

  1)      Rince goose breasts and pat dry. Cut them into 1 in. slices
  and par-boil for 20 min. Drain and reserve the broth. Let cook and
  cut into 1 in. cubes...
  2)      Saut the goose, onions, mushrooms, and almonds in a skillet
  for 15 min., then salt and pepper to taste, and add the seasoned salt
  if desired ...
  3)      Prepare the Rice-A-Roni according to package directions,
  using the reserved broth and adding the celery and pepper slices
  halfway through cooking time...
  4)      Combine the goose mixture and the rice mixture simmering for
  15 min. then serve...

  Source:
  "Bill Saiff's Rod & Reel Recipes for Hookin' and Cookin'" and
  Re-typed with permision for you by Fred Goslin in Watertown NY on
  Cyberealm Bbs. home of KookNet at (315) 786-1120

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

      Title: Savory Wild Goose Stew
 Categories: Cyberealm, Soups/stews, Poultry
      Yield: 10 servings

      3    Geese [boned & cubed]
    1/2 c  Flour
    1/2 c  Oil
      2    (envelopes) onion soup mix
      5    Carrots [quartered]
      4    Celery stalks [chopped]
      8 sm Onions
      2 c  Frozen green beans
      8 oz Fresh mushrooms [sliced]
      1 ts Sweet basil
      1 ts Tarragon
      2    (cloves) Garlic [crushed]
      2    Bay leaves
      6 lg Potatoes [peeled & quartered
           Cavendars Greek seasoning to
           Taste

  1)      Rinse goose meat and pat dry, then coat with a mixture of
  flour, and salt & pepper to taste. Brown in oil in a skillet...
  2)      Place in large roaster and add water to cover, and the
  remaining ingredients except potatoes... Bake at 375 for 2 hours...
  3)      Reduce heat to 275, add the potatoes and bake an additional
  hour or `til goose is tender...
  4)      Thicken sauce if desired, remove bay leaves, and serve...

  Source:
  "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook
  Re-typed with permission for you by Fred Goslin in Watertown NY
  on Cyberealm Bbs. Home of KookNet at (315) 786-1120

MMMMM

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

      Title: Grouse & Wild Rice
 Categories: Cyberealm, Entres, Poultry
      Yield: 4 servings

    2/3 c  Wild rice
      2 c  Chicken broth
    1/4 c  Butter
      8    Grouse breast filets
      3    Eggs [beaten]
      1 c  Flour
           Garlic salt, oregano, and
           Basil to taste
      2 tb Butter
    1/2 c  Chicken broth
      4 oz Mozzarella cheese [sliced]

  1)      Combine the wild rice with 2 cups of broth and  cup butter
  in a saucepan, cover and cook `til tender. (keep warm)
  2)      Rince grouse filets and pat dry. Pound the filets between
  waxed paper with meat mallet `til tender, then combine with the eggs
  in a bowl. Let stand for 1 hour...
  3)      Combine the flour, oregano, garlic salt, basil, and pepper to
  taste in a bowl and roll the filets in this flour mixture, coating
  well. 4)      Brown on both sides in 2 tb butter in a skillet. Then
  add enough broth to cove the bottom of the pan and simmer filets,
  covered, for 10 min.
  5)      Place  slice of cheese on each filet and cook `til cheese is
  melted... Serve with the rice...

  Source:
  "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook
  Retyped with permission for you by Fred Goslin in Watertown NY
  on Cyberealm Bbs. Home of KookNet at (315) 786-1120

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

      Title: Pheasent Casserole
 Categories: Cyberealm, Casseroles, Poultry
      Yield: 4 servings

      2    Pheasent breasts [cooked]
      1 pk (10 oz) green beans
           [frozen- french style]
    1/2 c  Butter [melted]
      1 pk Stuffing mix [Pepprigde
           Farm]
    1/4 c  Chicken broth
      1 cn Cream of chicken soup
    1/2 c  Chocken broth
    1/4 c  Sour cream

  1)      Bone the pheasent breasts and tear the meat into large pieces.
  Cook the green beans according to package directions; then drain...
  2)      Combine the butter, stuffing mix, and  cup broth in a large
  bowl mixing well...
  3)      Spoon  the stuffing mix into a casserole and arrange the
  pheasent over the top,season with salt and pepper to taste. Cover the
  meat with a mixture of soup mix, sour cream, and remaining broth,
  then sprinkle the remaining stuffung mix over the soup mix...
  4)      Bake at 350 for 30 min... and serve...

  Source:
  "Bill Saiff's Rod & Reel Recipes for Hookin' and Cookin'" cookbook
  Re-typed with permission for you by Fred Goslin in Watertown NY
  on Cyberealm Bbs. home of KookNet at (315) 786-1120

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

      Title: Roast Pheasent in Applejack & Cream Sauce
 Categories: Cyberealm, Entres, Poultry
      Yield: 4 servings

      2    Pheasent
    1/4 c  Onion [finely chopped]
      2 tb Butter
      2    Pheasent livers [finely
           Chopped]
  1 1/2 c  Day old bread [cubed]
      2 tb Butter
    1/2 c  Apple [chopped & peeled]
      1 tb Parsley
      2 tb Butter [softened]
      4 sl Bacon [halved]
    1/4 c  Apple jack
    1/2 c  Chicken stock
    1/4 c  Apple jack
    1/4 c  Heavy cream

  1)      Rinse the pheasent and pat dry inside and out. Saut the
  onions and liver in 2 tb butter for 2 to 3 min. stirring frequently,
  then pour into a bowl. Saut the bread in a mixture of the
  pandrippings and 2 tb of butter for 3 to 4 min. then add to the liver
  mixture... 2)      Add the apple and the parsley and salt and pepper
  to taste, mixing well rub the birds with 2 tb of butter and spoon the
  stuffing into all the cavities. Truss the birds as you would
  chickens... 3)      Arrange the bacon over the breasts and legs, and
  place breast side up on rack in roasting pan. Roast in 375 oven for
  30 min. then salt and pepper to taste...
  4)      Heat  c of applejack in small saucepan and ignite and pour
  over birds. Baste with the pan juices, and bake 10 min. longer or
  `til brown, crisp, and tender...
  5)      Place the birds on a heated platter. Add the chicken stock,
  remaining  c applejack to the pan jusces boiling for 2 to 3 min.
  then add the cream, bring to a boil season as desired and serve over
  pheasent...

  Source:
  "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook
  Re-typed with permission for you by Fred Goslin in Watertown NY
  on Cyberealm Bbs home of KookNet at (315) 786-1120

MMMMM

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

      Title: Quail with White Grapes
 Categories: Cyberealm, Entres, Poultry
      Yield: 2 servings

      4    Quail
      1 tb Lemon juice
    1/2 ts Seasoned salt
           White pepper to taste
    1/2 c  Flour
    1/3 c  Butter
    1/3 c  White wine
    1/3 c  Chicken broth
      1 tb Lemon juice
    1/4 c  White grapes [seedless]
      2 tb Toasted almonds [sliced]

  1)      Rinse the birds and pat dry inside and out, then drizzle with
  1 tb lemon juice and sprinkle with seasonings Let stand for 1 hour
  then coat with flour...
  2)      Saut in butter in a saucepan `til golden. Add wine and broth
  and remaining lemon juice, cover and simmer for 20 min. add the
  grapes and almonds and cook for 5 more min. or `til birds are
  tender...

  Source:
  "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook
  re-typed with permission for you by Fred Goslin in Watertown NY
  on Cyberealm Bbs. home of KookNet at (315) 786-1120

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

      Title: CrockPot Quail
 Categories: Cyberealm, Soups/stews, Poultry
      Yield: 8 servings

      8    Quail [cut up]
      1 c  Flour
    1/2 c  Peanut oil
      2 cn Cream of chicken soup
      2 cn Cream of celery soup
      2 cn Chicken broth
    1/2 c  White wine [dry]
      2    White onions [thinly sliced]
      2    Bay leaves
    1/3 c  Parmesan cheese

  1)      Rinse the birds and pat dry inside and out, season with salt
  and pepper to taste and coat with flour. Brown in hot peanut oil in a
  skillet...
  2)      Combine the quail with the soups, broth, wine, onions, and bay
  leaves in a crock pot and cook on high for 4 hours and then reduce
  heat to low for 7 to 8 hours or `til birds are tender...
  3)      Remove bay leaves add the cheese and cook for 30 min more...
  Serve over rice or noodles...

  Source:
  "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook
  re-typed with permission for you by Fred Goslin in Watertown NY
  on Cyberealm Bbs. home of KookNet at (315) 786-1120

MMMMM

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

      Title: Quail Baked in Mushroom Sauce
 Categories: Cyberealm, Entres, Poultry
      Yield: 4 servings

      4    Quail [split]
    1/4 c  Flour
      3 tb Oil
      1 cn (3 or 4 oz) mushrooms
           [drained]
      1 cn Cream of mushroom soup
    1/2 cn (soup can) white wine
      1 c  Sour cream

  1)      Rinse the birds and pat dry inside and out. Season salt and
  pepper to taste, then coat with flour. Brown on both sides in a
  skillet in oil... 2)      Arrange in a shallow baking dish. Combine
  the remaining ingredients, mixing well and pour over the birds...
  3)      Bake in a 350 oven for 1 hour, and serve...

  Source:
  "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook
  re-typed for you with permission by Fred Goslin in Watertown NY
  on Cyberealm Bbs. home of KookNet at (315) 786-1120

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

      Title: Stuffed Wild Turkey
 Categories: Cyberealm, Poultry
      Yield: 6 servings

      1    (10 lbs) wild Turkey
           [dressed]
      8 sl Bacon
      1 c  Onion [chopped]
    1/4 c  Celery [chopped]
    1/2 c  Water
      1 pk Corn bread stuffing mix
           [herb-seasoned]
      1    (cube) chicken bouillon
    1/2 c  Hot water
    1/2 c  Burgundy
      6 sl Bacon
    1/2 c  Burgundy

  1)      Rinse the bird and pat dry inside and out. Brown 8 slices of
  bacon in a skillet `til CRISP, then drain reserving the drippings.
  2)      Saut the onions and celery in the bacon drippings in a
  skillet `til brown, and add  cup of water and simmer fo 5 min...
  3)      Combine the stuffing mix, boullion cube (dissolved in  c of
  hot water),  c burgundy, onion and crumpled bacon in a bowl mixing
  well. Stuff and truss the turkey...
  4)      Place the bird in a roaster and arrange 4 slices of bacon
  across the breast. Wrap 1 bacon slice around each leg and cover
  tightly with foil.
  5)      Place the lid on the roaster and bake at 300 for 4 hours.
  Pour remaining burgundy over the turkey and bake uncovered for 40
  more min. basting every 10 min...
  6)      Let stand for 10 min. before slicing and serve...

  Source:
  "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook
  re-typed for you with permission by Fred Goslin in Watertown NY
  on Cyberealm Bbs. Home of KookNet at (315) 786-1120

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

      Title: Chive Potato Pancakes with Smoked Salmon and Golden Caviar
 Categories: Seafood, Main dish, Holidays
      Yield: 6 servings

      2 lb Russet Potatoes; peeled and
           -cubed
      1 md Onion; cut into chunks
      2 tb Matzo Meal; or All-Purpose
           -Flour
      2    Eggs; separated
      4 tb Fresh Chives; chopped
      2 ts Salt
    1/2 ts White Pepper
    2/3 c  Corn Oil; for frying
      6 oz Smoked Salmon; thinly sliced
      3 oz Golden Caviar

  Preheat oven to 325F. Place 2 large cookie sheets in oven to heat.

  Shred potatoes and onion in a food processor. Transfer contents of
  work bowl to a large bowl. Insert steel blade in processor. Return
  potato-onion mixture to work bowl and process until finely chopped.
  Set large strainer over medium bowl. Place potato and onion mixture
  in strainer and press firmly to extract liquids; reserve liquids.
  Return potato mixture to large bowl. Mix in matzo meal, egg yolks, 2
  tb chives, salt and pepper. Pour clear portion off reserved potato
  liquids, leaving thick paste at bottom of bowl. Add paste to potato
  batter. Beat egg whites until stiff but not dry; fold into batter.

  Heat 1/3 cup oil in each of 2 heavy large skillets over medium-high
  heat. Drop 1 heaping tablespoon potato batter per pancake into hot
  oil; spread each to 3" diameter. Cook pancakes until bottoms are
  brown, about 4 minutes. Turn and cook until second sides are brown,
  about 3 minutes. Transfer pancakes to cookie sheets in oven. Repeat
  with remaining batter, adding more oil to skillet as necessary.

  Overlap pancakes on plates. Garnish with smoked salmon and caviar.
  Sprinkle with chives and serve.

  Source: Unknown
  Typed by Katherine Smith

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

      Title: Salmon Sauteed with Zinfandel Butter
 Categories: Fish, Mushrooms, Wine
      Yield: 2 servings

    1/4 c  Butter or Margarine
    1/4 lb Common Mushrooms; thinly
           -sliced or
    1/4 lb Angel Trumpet Mushrooms
    3/4 lb Salmon Fillet; skinless and
           -boneless, cut into 2 pieces
      2 tb Shallots; finely chopped
    2/3 c  Zinfandel Wine
           Chives for garnish

  Melt 1 tb of the butter in a 10-12" frying pan over medium-high heat.
  Add mushrooms and cook, stirring often, until they are lightly
  browned and liquid has evaporated, 6-9 minutes. Remove from pan and
  set aside. Add 1 more tb butter to pan, swirling until melted. Add
  salmon and cook, turning once, until fish is just slightly
  translucent or wet in thickest part (cut to test,) 7-10 minutes
  total. Remove from pan and keep warm.

  In frying pan, combine shallots and Zinfandel. Bring to a boil over
  high heat; continue to boil, uncovered, until mixture is reduced to
  about 1/2 cup, about 4 minutes. Reduce heat to low. Add remaining 2
  tb butter in one chunk and heat, stirring, until butter is melted and
  sauce is smooth.

  Place salmon on 2 warm dinner plates; top with mushrooms and chives.
  Spoon sauce over and around salmon.

  Per Serving: Calories: 472, Protein: 36 g, Fat: 34 g, Carbohydrate:
  5.6 g, Sodium: 317 mg, Cholesterol: 156 mg.

  Source: Unknown
  Typed by Katherine Smith

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

      Title: Shad in Mustard Crumbs
 Categories: Fish, Main dish
      Yield: 4 servings

  1 1/2 lb Shad Filets; skinless and
           -boneless
      6 tb Brown Mustard
      1 c  Seasoned Bread Crumbs
      2 tb Olive Oil
      1    Lemon; in wedges

  Brush shad filets with 3 tb of the mustard. Dredge in bread crumbs,
  then dab remaining 3 tb mustard over the breading. Dredge again in
  the bread crumbs. It's okay if the surface looks crumbly. Saute fish
  in olive oil until it flakes easily, about 4 minutes per side. Serve
  with lemon wedges.

  Per Serving: Calories: 515, Protein: 33 g, Carbohydrate: 24 g, Fat:
  29 g, Saturated Fat: 8 g, Cholesterol: 150 mg, Sodium: 910 mg.

  Source: San Francisco Chronicle
  Typed by Katherine Smith

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

      Title: Fillet of Pompano with Rum Raisins
 Categories: Fish, Main dish, Alcohol
      Yield: 4 servings

      6 tb Unsalted Butter
    1/2 c  Raisins
    1/2 c  Dark Rum
     24 oz Pompano or Sole Fillets
           Salt
           Ground Pepper
    1/4 c  All-Purpose Flour

  Melt 4 tb butter in heavy small skillet over medium-high heat. Add
  raisins and rum and boil until liquid is reduced to 1/4 cup, about 4
  minutes. Remove from heat and keep warm.

  Season fillets with salt and pepper. Dredge in flour, shaking off
  excess. Melt remaining 2 tb butter in a heavy large skillet over
  medium-high heat. Add fillets and fry until cooked through, turning
  once, about 4 minutes. Transfer fish to plates. Spoon raisins and
  liquid over and serve.

  Source: Unknown
  Typed by Katherine Smith

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

      Title: Charcoal Grilled Salmon with Spicy Black Beans
 Categories: Fish, Main dish, Grill, Beans
      Yield: 4 servings

    1/2 lb Black Beans; soaked
      1 sm Onion; chopped
      1 sm Carrot
    1/2    Celery Rib
      2 oz Ham; chopped
      2    Jalapeno Peppers; stemmed
           -and diced
      1    Clove Garlic
      1    Bay Leaf; tied together with
      3    Sprigs Thyme
      5 c  Water
      2    Cloves Garlic; minced
    1/2 ts Hot Pepper Flakes
    1/2    Lemon; juiced
      1    Lemon; juiced
    1/3 c  Olive Oil
      2 tb Fresh Basil; chopped
     24 oz Salmon Steaks

  Combine in a large saucepan the beans, onion, carrot, celery, ham,
  jalapenos, whole clove garlic, bay leaf with thyme, and water. Simmer
  until beans are tender, about 2 hours, adding more water as necessary
  to keep the beans covered. Remove the carrot, celery, herbs and
  garlic, and drain off the remaining cooking liquid. Toss the beans
  with the minced garlic, hot pepper flakes and the juice of 1/2 a
  lemon. Set aside.

  While the beans are cooking, combine the juice of a whole lemon, olive
  oil, and basil leaves. Pour over the salmon steaks, and refrigerate
  for 1 hour. Grill the salmon over a moderately high flame for 4-5
  minutes per side, basting with some of the marinade every minute.
  Serve each steak with a portion of beans.

  Per Serving: Calories: 480, Protein: 42 g, Carbohydrate: 25 g, Fat:
  23 g, Saturated Fat: 4 g, Cholesterol: 106mg, Sodium: 291 mg, Fiber:
  8g.

  Source: San Francisco Chronicle
  Typed by Katherine Smith

MMMMM

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

      Title: Gulf Snapper with Avocado and Tomatillo Salsa
 Categories: Fish, Main dish, Salsa
      Yield: 4 servings

      5    Tomatillos; husks removed
           -and coarsely chopped
    1/4    White Onion; peeled and
           -roughly chopped
      2    Cloves Garlic; peeled
      2    Serrano or Jalapeno Chilies,
           -stemmed, seeded, and
           -coarsely chopped
      1 c  Water
      1 tb Red Wine Vinegar
    1/2    Avocado; peeled and pitted
      1 sm Bunch Cilantro; chopped
      1    Lime; juiced
           Salt
           Ground Black Pepper
     32 oz Gulf Snapper Fillets
      4 ts Dried Oregano
           Vegetable Cooking Spray
      2    Limes; cut in wedges
           Sprigs of Fresh Cilantro

  Combine tomatillos, onion, garlic, chilies, water and vinegar in a
  saucepan. Bring to a boil and simmer for about 15 minutes. Transfer
  solid ingredients to a blender. Add avocado, chopped cilantro, lime
  juice, and 1 tb of the cooking liquid. Blend just until smooth,
  adding additional cooking liquid if necessary. Transfer to a
  saucepan, season with salt and pepper and heat through just before
  serving. Sprinkle snapper with oregano, salt and pepper. Lightly coat
  a non-stick skillet with vegetable spray. Saute fish over medium-high
  heat until cooked, but not falling apart, about 4 minutes on each
  side.

  Presentation: Spoon a puddle of salsa onto 4 dinner plates and place
  snapper on top of sauce. Arrange line wedges on or around the fish;
  garnish with sprigs of cilantro and serve.

  Source: Unknown
  Typed by Katherine Smith

MMMMM

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

      Title: Bass with Avocado Sauce
 Categories: Fish, Main dish, Low-fat
      Yield: 4 servings

      1 sm Ripe Avocado; coarsely
           -chopped
    1/4 c  Skim Milk
      1 tb Lime Juice
      1    Clove Garlic; minced
      1 ds Hot Sauce
      2 tb Lemon Juice
      1 tb Light Soy Sauce
      1 ts Lemon Rind; grated
      1 ts Dijon Mustard
     16 oz Bass Fillets
    1/3 c  Fine Dry Bread Crumbs
           Vegetable Cooking Spray

  Combine the first 5 ingredients in a blender; cover and process until
  smooth. Set mixture aside. Combine lemon juice and next 3 ingredients
  in a shallow dish; dip fillets in lemon juice mixture, and dredge in
  bread crumbs. Place on a baking sheet coated with cooking spray. Bake
  at 450F for 7 minutes; turn fillets over, and bake an additional 7
  minutes or until fish flakes easily when tested with a fork. Transfer
  fillets to a serving platter, and top with avocado sauce.

  Alternate Fish: Jumbo Cod, Orange Roughy, Grouper.

  Per Serving: Calories: 193, Protein: 23.6 g, Carbohydrate: 10 g, Fat:
  6 g, Cholesterol: 63 mg, Sodium: 332 mg.

  Source: Safeway's Nutritional Awareness Program
  Typed by Katherine Smith

MMMMM

---

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

      Title: Broiled Catfish Steaks
 Categories: Fish, Main dish, Low-fat
      Yield: 4 servings

     16 oz Catfish Steaks
    1/4 c  No-Salt Added Tomato Sauce
    1/4 c  Vinegar
  1 1/2 ts Sugar
    3/4 ts Fresh Dill; minced
    1/8 ts Paprika
    1/4 ts Pepper
    1/2 ts Worcestershire Sauce
    1/2 ts Vegetable Oil
           Vegetable Cooking Spray
           Lemon Slices
           Fresh Dill Sprigs

  Rinse steaks under cold, running water; pat dry and set aside. Combine
  tomato sauce and next 7 ingredients in a small bowl; stir well. Brush
  half of mixture over 1 side of steaks. Coat rack of a broiler pan
  with cooking spray. Place steaks on rack; broil 4-5" from heat.
  Carfully turn fish over; brush with remaining tomato mixture. Broil
  an additional 6 minutes, or until fish flakes easily when tested with
  a fork. Garnish with lemon and dill, if desired.

  Per Serving: Calories: 150, Protein: 20.2 g, Carbohydrate: 6.9 g,
  Fat: 4.2 g, Cholesterol: 62 mg, Sodium: 78 mg.

  Source: Safeway's Nutritional Awareness Program
  Typed by Katherine Smith

MMMMM

---

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

      Title: Fillet of Catfish in Wine
 Categories: Fish, Main dish, Low-fat, Wine
      Yield: 6 servings

    1/3 c  Golden Raisins
     24 oz Catfish Fillets
    1/4 c  All-Purpose Flour
    1/2 ts Dried Whole Sage
    1/2 ts Ground Pepper
           Vegetable Cooking Spray
      1 tb Margarine
      3 tb Lemon Juice
    1/4 c  Chablis; or other Dry White
           -Wine
    1/4 c  Dry Sherry
      1 tb Light Soy Sauce
           Fresh Sage Leaves

  Place raisins in a small bowl; add enough water to cover. Let stand 10
  minutes. Drain, and set aside. Rinse fillets with cold water, and pat
  dry. Combine flour, sage and pepper; dredge fillets in flour mixture
  to coat well. Coat a skillet with cooking spray; add margarine, and
  place over medium heat until margarine melts. Add fillets, lemon
  juice, and reserved raisins. Cover; reduce heat, and simmer 10
  minutes. Remove cover, and turn fillets.

  Add wine, sherry, and soy sauce to skillet. Bring to a boil; reduce
  heat, and simmer 5 minutes or until wine mixture is slightly
  thickened. Carefully transfer fillets and wine mixture to a serving
  platter. Garnish with sage leaves, if desired.

  Per Serving: Calories: 191, Protein: 21.1 g, Carbohydrate: 13.9 g,
  Fat: 5.4 g, Cholesterol: 62 mg, Sodium: 193 mg.

  Source: Safeway's Nutritional Awareness Program
  Typed by Katherine Smith

MMMMM

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

      Title: Filet of Sole Bonne Femme
 Categories: Fish, Main dish, Wine
      Yield: 6 servings

    1/2 c  Butter or Margarine
      2 tb Shallots or Green Onions;
           -chopped
      1 lb Mushrooms; chopped
      3 lb Sole Filets
  1 1/2 c  Dry White Wine
      1 tb Lemon Juice
      2 tb Parsley; chopped
      1 ts Salt
    1/4 ts White Pepper
  1 1/2 tb Flour
      1 c  Heavy Cream

  Grease a 12" skillet with 2 tb butter or margarine; sprinkle with
  shallots or green onions; add mushrooms. Fold filets in half or
  thirds; place in pan. Add wine and water to just cover filets. Add
  lemon juice, parsley, salt and pepper. Cover with a circle of wax
  paper with a small hole cut in the center. Bring to a boil. Reduce
  heat; simmer 3 minutes. Remove filets to a serving plate; keep warm.

  Blend flour and 1 tb butter or margarine (beurre manie.) Reduce
  liquid in skillet by half. Add beurre manie, a small amount at a
  time, stirring until sauce is smooth. Add cream; bring to a boil;
  correct seasoning. Remove from heat. Add remaining butter or
  margarine a little at a time, rotating skillet to effect a gradual
  melting. Pour over filets. Glaze quickly under the broiler or in a
  425F oven. (The purpose of the glazing is to improve the appearance
  of the dish, and could be omitted without changing the taste in any
  way.)

  Source: Unknown
  Typed by Katherine Smith

MMMMM

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

      Title: Broiled North Sea Black Cod
 Categories: Fish, Main dish, Low-fat
      Yield: 4 servings

  1 1/2 lb Black Cod, Rock Cod, or Red
           Snapper Filets
      3 tb Regular Soy Sauce
      1 tb Dark Soy Sauce
      2 tb Rice Wine or Sherry
      1 tb Cilantro; finely chopped
      1 tb Celery; finely chopped
      2 ts Sugar
      1 pn Ground White Pepper

  Cut fish into serving-size pieces. Combine remaining ingredients in a
  glass baking dish. Add fish, turning to coat both sides. Cover and
  refrigerate, turning once, for 4-6 hours.

  Place fish on a rack in a foil-lined baking pan. Broil 4-6" from heat
  source for 4 minutes. Turn fish and broil 4-5 minutes longer, or until
  center of fish is opaque.

  Per Serving: Calories: 140, Protein: 26 g, Carbohydrate: 4 g, Fat: 1
  g, Cholesterol: 61 mg, Sodium: 1108 mg.

  Source: East Ocean Seafood Restaurant, Emeryville CA
  Typed by Katherine Smith

MMMMM

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

      Title: Salmon in Cabbage Leaves
 Categories: Fish, Main dish, Low-cal
      Yield: 4 servings

     12 oz Salmon Fillet
      2 tb Light Soy Sauce
      2 tb Dry Sherry
      1 tb Ginger; peeled and minced
      2    Cloves Garlic; minced
      4 lg Chinese Cabbage Leaves
    1/4 c  Green Onions; sliced
           -diagonally
      1 tb Fresh Cilantro; minced
    1/4 ts Salt
    1/8 ts Ground White Pepper
      2 tb Lemon Juice

  Cut fillet into 4 equal portions, and place in a shallow baking dish.
  Combine next 4 ingredients, stirring well; pour over salmon. Cover and
  marinate in refrigerator for 30 minutes. Blanch cabbage leaves in
  boiling water 30 seconds. Drain and rinse under cold water until
  cool; drain again.

  Combine green onions, cilantro, salt and pepper in a small bowl; set
  aside. Remove salmon from marinade; discard marinade. Place one salmon
  piece at base of each cabbage leaf. Sprinkle each with 1/4 of green
  onion mixture. Fold sides of cabbage over salmon, wrapping salmon
  like a package. Arrange salmon on a steaming rack. Place over boiling
  water; cover and steam 10-12 minutes or until fish flakes easily when
  tested with a fork. Transfer to a serving platter, and brush with
  lemon juice.

  Per Serving: Calories: 146, Protein: 20 g, Carbohydrate: 4.4 g,
  Fat: 5.3 g, Cholesterol: 33 mg, Sodium: 290 mg.

  Source: Safeway's Nutrition Awareness Program
  Typed by Katherine Smith

MMMMM

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

      Title: Orange Roughy with Basil and Peppers
 Categories: Fish, Main dish, Microwave, Sean likes
      Yield: 4 servings

      2    Red or Green Bell Peppers;
           -seeded and julienne sliced
      1 sm Onion; thinly sliced
      1 tb Fresh Basil; chopped or
      1 ts Dried Basil Leaves
    1/4 ts Ground Pepper
      1 lb Orange Roughy Fillets
      1 ds Paprika
      1    Lemon; cut in wedges

  Layer peppers and onion over bottom of a shallow 12 x 7"
  microwave-safe baking dish. Sprinkle with half of the basil and half
  the pepper. Cover dish with plastic wrap, leaving one corner open to
  vent. Microwave on HIGH (100%) setting for 2-3 minutes, or until
  vegetables are partially tender.

  Arrange fillets over vegetables, with thickest portions toward
  outside, and sprinkle with remaining basil and pepper. Dust lightly
  with paprika. Cover with vented plastic wrap and microwave 7-9 minutes
  longer, or until fish flakes easily with a fork, rotating dish 1/2
  turn after 4 minutes. Let stand, covered, 3 minutes before serving
  with lemon wedges.

  Source: Medford Mail Tribune, 26 July 1994
  Typed by Katherine Smith

MMMMM

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

      Title: Salmon Fillets with Mustard Cream Sauce
 Categories: Fish, Main dish, Wine
      Yield: 4 servings

      2 tb Whipping Cream; chilled
      1 c  Dry White Wine
    1/4 c  Dry Vermouth
      3    Shallots; minced
      1 c  Whipping Cream
     24 oz Salmon Fillets
    1/4 c  Unsalted Butter; in pieces
      2 tb Dijon Mustard
    1/4 c  Fresh Chives; chopped
           Salt
           Ground Pepper

  Whist 2 tb cream in small bowl to soft peaks; cover and refrigerate.
  Combine wine, vermouth, and shallots in a heavy large skillet. Boil
  until liquid is reduced by half, about 5 minutes. Add 1 cup cream and
  bring to a boil. Reduce heat to low. Add fish fillets. Cover and
  simmer until just cooked through, about 10 minutes. Transfer fish to
  plates using a slotted spatula. Tent with foil to keep warm.

  Place skillet with poaching liquid over high heat. Boil until reduced
  to 3/4 cup, stirring occasionally, about 5 minutes. Reduce heat to low.
  Gradually add butter, whisking until melted. Add mustard and chives
  and whisk to blend. Remove sauce from heat. Fold in chilled whipped
  cream. Season with salt and pepper. Spoon sauce over fish.

  Source: Unknown
  Typed by Katherine Smith

MMMMM

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

      Title: Red Snapper Florentine
 Categories: Fish, Main dish, Microwave
      Yield: 4 servings

     20 oz Frozen Chopped Spinach
      2 tb Onion; minced
  1 1/2 ts Lemon Juice
    1/2 ts Dijon Mustard
    1/4 ts Salt
    1/4 ts Ground Pepper
      1 lb Red Snapper Fillets
    1/2 tb Butter or Margarine
      1 ts Dried Parsley Flakes
    1/2 ts Paprika

  Place unopened spinach packages in microwave; cook at HIGH (100%)
  setting for 5-7 minutes, or until packages bend easily, rotating and
  turning over after 3 minutes. Turn spinach into a colander and drain
  well.

  Place spinach in an 8" round glass pie plate. Stir in onion, lemon
  juice, mustard, salt and pepper, then spread spinach mixture evenly
  over bottom of dish.

  Arrange snapper fillets over spinach. Dot with butter or margarine and
  sprinkle with parsley and paprika. Cover with plastic wrap, leaving
  one corner open to vent. Microwave on MEDIUM (50%) setting for 3-4
  minutes. Stir and rearrange spinach around edges of dish. Replace
  cover and microwave on MEDIUM (50%) setting 3-6 minutes longer, or
  until fish flakes easily. Serve with hot cooked rice.

  Source: Medford Mail Tribune, 3 May 1994
  Typed by Katherine Smith

MMMMM

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

      Title: Salmon Poached with Tomatoes and Swiss Chard
 Categories: Fish, Main dish, Vegetables
      Yield: 6 servings

  1 1/2 lb Salmon Fillet; skinless
           Salt
           Ground Pepper
     12 oz Swiss Chard
      4 tb Olive Oil
      1 lg Onion; thinly sliced
  1 1/2    Inch Cube Ginger; slivered
      8    Canned Plum Tomatoes;
           -chopped
    1/2 c  Thick Coconut Milk
      2 c  Water

  Cut salmon fillet crossways into 6 pieces. Pull out bones. Season with
  salt and pepper; allow to stand for 20 minutes. Cut green leafy part
  from central stems of Swiss chard. Cut green into 1/4" strips. Cut
  stems into 1/8" strips.

  Heat oil in a very large frying pan over medium heat. Add onion,
  ginger and chard stems. Saute for 5 minutes. Add tomatoes and
  continue to saute for another 4-5 minutes. Add coconut milk and
  water, plus salt and pepper to taste. Simmer over low heat 1 minute.
  Add chard leaves. Add fish in single layer on sauce. Spoon some sauce
  over fish. Cover and simmer 5 minutes or until fish is cooked
  through. Serve fish with sauce and vegetables.

  Source: Medford Mail Tribune, 3 May 1994
  Typed by Katherine Smith

MMMMM

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

      Title: Chard-Wrapped Salmon and Duxelles
 Categories: Fish, Main dish, Mushrooms
      Yield: 2 servings

    1/3 lb Mushrooms; commercial, wild,
           -or a mixture of both
      2 tb Butter
    1/2 c  Onion; finely diced
      1    Clove Garlic; minced
      1 pn Dried Savory; crumbled
      1 pn Pepper
    1/4 ts Salt
      2 tb Dry Sherry or Madeira
     12 oz Salmon Fillets; cross-cut
      4 lg Swiss Chard Leaves; stemmed,
           -blanched, rinsed in cold
           -water, drained and patted
           -dry
    1/2 c  Brown Veal or Poultry Stock
      1 oz Dry White Wine

  Finely dice the mushrooms (if using wild mushrooms with an interesting
  shape, cut them into long strips or wedges.) Melt 1 tb of the butter
  in a large non-stick skillet over medium-high heat. Add the mushrooms
  and onion and cook, shaking or stirring, until the mushrooms begin to
  wilt. Add the garlic, savory, pepper, and 1/8 ts salt. Cook until the
  liquid given off by the mushrooms is nearly gone, then add the sherry
  and cook until evaporated. Remove from heat, taste for seasoning, and
  set aside to cool.

  Remove any pin bones from the salmon fillets and season lightly with
  remaining salt and pepper. Lay out 2 chard leaves in opposite
  directions, slightly overlapping. Place a salmon fillet across the
  middle, skin side up (if the belly flap is especially long or thin,
  fold it double for a more compact, even shape.) Arrange 1/4 of the
  mushrooms mixture on each side of the salmon. Fold the near end of
  the leaves over the fish, tuck in the sides, then fold the whole
  thing over the remaining leaf, forming an envelope. Trim off the
  remainder of the leaf to form a neat package. Repeat with the
  remaining salmon fillet.

  Heat the stock and wine to a simmer in the same skillet used for the
  mushrooms. Place the salmon packages in the pan, seam side down,
  cover, and cook at a simmer until a skewer easily enters the center
  of the fish, 8-12 minutes depending on the thickness.

  Transfer the fish to plates, turn the heat under the skillet to high,
  and reduce the stock slightly. Swirl in the remaining butter, taste
  for seasoning, and pour over the fish.

  Per Serving: Calories: 415, Protein: 32 g, Carbohydrate: 9 g, Fat: 27
  g, Saturated Fat: 11 g, Cholesterol: 125 mg, Sodium: 495 mg, Fiber :
  2 g.


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

      Title: Fish Citrus Salad
 Categories: Fish, Salads, Main dish
      Yield: 4 servings

MMMMM---------------------------SALAD--------------------------------
      1 lb Large Fish Fillets; such as
           -salmon, halibut or shark
           White Wine
      1 lg Onion; sliced and separated
           -into rings
      4 md Oranges; or
      2    Grapefruit
      2 md Avocados

MMMMM--------------------------DRESSING-------------------------------
    1/3 c  Olive Oil
    1/4 c  Grapefruit Juice
      1 ts Mustard
           Salt
           Ground Pepper

  Cut the fish fillets into 3/4" cubes. Poach the fish in the white wine
  along with the onion slices for about 8 minutes. Let them cool in the
  liquid, then strain it off.

  Peel the oranges and slice thinly crosswise. Remove the seeds. For
  grapefruit, peel and section, then cut the sections into 2 or 3
  pieces. Peel the avocados and cut into cubes. Toss the avocado in a
  bit of the grapefruit juice.

  To make the dressing, blend the oil, juice, and mustard. Salt and
  pepper to taste.

  To serve the salad family-style, toss the ingredients with the
  dressing and serve. For a fancier presentation, line the bottom of a
  salad plate with overlapping slices of orange, surround it with
  avocado cubes and pile the fish cubes in the center. Drape the onions
  over the fish and drizzle with the salad dressing.

  Per Serving: Calories: 516, Protein: 24 g, Carbohydrate: 21 g, Fat:
  39 g, Saturated Fat: 6 g, Cholesterol: 37 mg, Sodium: 73 mg, Fiber: 5
  g.

  Source: San Francisco Chronicle
  Typed by Katherine Smith

MMMMM


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

      Title: Pasta with Tuna
 Categories: Fish, Main dish, Pasta, Sean likes
      Yield: 4 servings

      8 oz Tubular Pasta
      2 tb Olive Oil
      2 tb Onion; minced
      2 tb Flour
  1 1/4 c  Non-Fat Milk
      1 c  Frozen Peas; thawed
  6 1/2 oz Can Water-Packed Tuna;
           -drained
    1/3 c  Fresh Parsley or Basil;
           -chopped
    1/3 c  Green Onions; chopped
    1/4 c  Parmesan Cheese; grated
      1 dr Hot Pepper Sauce

  Cook pasta in a large pot of boiling water until al dente. Drain and
  return to warm pot. Put olive oil in saucepan and add onion. Saute
  until transparent. Stir in flour and cook for a few seconds and then
  whisk in milk. Stir constantly until this thickens. Add peas, tuna
  (shredded into chunks,) parsley, green onions, cheese and hot pepper
  sauce. Pour over pasta and stir gently to mix. Serve at once.

  Per Serving: Calories: 440, Fat: 4 g, Cholesterol: 41 mg, Sodium: 260
  mg.

  Source: Medford Mail Tribune, 13 September 1994
  Typed by Katherine Smith

MMMMM

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

      Title: Malaysian Fish with Pears
 Categories: Fish, Main dish, Asian
      Yield: 2 servings

      1 lb Pan-Sized Trout; or other
           -white-fleshed fish
      2    Bartlett Pears; peeled,
           -seeded and quartered
      2 tb Dry White Wine
      2 tb Light Soy Sauce
    1/2 ts Sesame Oil
      1 ts Chile-Garlic Paste
      1 tb Rice Vinegar
    1/2 ts Granulated Sugar
      3    Green Onions; smashed and
           -slivered
      3    Quarter-Size pieces Ginger;
           -cut into matchstick pieces
      4    Cloves Garlic; peeled and
           -minced
      1 tb Lemon Grass; minced
    1/2 c  Cilantro Leaves; chopped
    1/2    Lime; in wedges
      6 c  Water

  Place the fish and pears in a glass pie plate. Combine remaining
  ingredients except cilantro, lime and water and stir to mix
  thoroughly. Pour the mixture over the fish. In a wok, or deep pot,
  bring water to a boil. Put the pie plate of fish on a steamer tray,
  cover and steam the fish over the simmering water until it's flaky,
  about 20 minutes.

  Serve the fish and pears on a bed of rice napped with the sauce in the
  bottom of the pie plate. Garnish with cilantro leaves and lime wedges.

  The choices among fish varieties in Malaysia boggles the mind. In the
  U.S. you can successfully repeat this dish using pan-sized trout,
  grouper, or other tender fleshed fish.

  Source: Medford Mail Tribune, 20 September 1994
  Typed by Katherine Smith

MMMMM

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

      Title: Spicy Marinated Shrimp and Garlic
 Categories: Vegetables, Main dish
      Yield: 2 servings

    1/3 c  Olive oil
    1/3 x  Juice of 1 lemon
    1/8 ts Paprika
    1/3 ea Bay leaf
    1/3 ts Crushed rosemary leaves
    1/8 ts Cayenne pepper
    1/3 x  Dashes tabasco sauce
    1/3 x  Salt (to taste)
    1/3 x  Fresh ground pepper(2 taste)
    1/3 x  Dashes worcestershire sauce
     10 ea Cloves garlic *
    1/2 lb Shrimp (about 20 /lb)
    1/3 x  Fresh parsley, chopped

  *    Cloves of garlic should be parboiled and peeled.
  ~---------------------------------------------------------------------
  ~--- Gently heat the olive oil in a wide, heavy skillet.  Add all the
  remaining ingredients except the shrimp and parsley.  Cook very gently,
  stirring occasionally, for 15 minutes. Raise heat and stir in the
  shrimp.  Cook, tossing the shrimp constantly in the hot oil, until
  they just turn pink and begin to curl.  DO NOT OVERCOOK!! Scrape the
  shrimp mixture into a bowl. Cover and allow to marinate in the
  refrigerator for a day or so.  Sprinkle with parsley before serving.

MMMMM

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

      Title: Steak Au Poivre
 Categories: Meats, Main dish
      Yield: 2 servings

      1 ts Whole black peppercorns
      2 ea Cubed beef steaks
      2 tb Cooking oil
      2 tb Brandy
    1/4 ts Instant beef bouillon

  Coarsely crack peppercorns.  Sprinkle both side of the steaks with
  crushed peppercorns, pressing in firmly with fingers.  Let steaks
  stand at room temperature for 30 minutes.  Preheat a 10-inch Microwave
  browning dish on 100% of power for 3 minutes.  Add cooking oil to
  browning dish.  Swirl to coat the dish.  Place the steaks in the
  browning dish.  Micro-cook, covered, on 100% power for 1 minute.  Turn
  steaks and micro-cook covered on 100% power for 30 seconds to 1
  minute more or til done.  Remove steaks to a warm serving platter.
  Stir brandy and bouillon granules into liquid in browning dish.
  Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or
  till boiling.  Pour over steaks and serve.

MMMMM


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

      Title: Spit Roasted Chili Barbequed Ribs
 Categories: Meats, Main dish
      Yield: 4 servings

      4 tb Butter
      1 ea Onion finely chopped
      2 ea Cloves garlic, fine chopped
      4 c  Canned plum tomatoes
      2 ts Chili powder
      1 c  Dry red wine
    1/2 c  Soya sauce
      2 tb Cornstarch
      1 tb Granulated sugar
      1 ea Salt
    1/2 c  Chicken stock
      5 lb Trimmed spareribs

  Melt butter in saucepan or skillet over medium high heat and cook
  onion until soft.  Add garlic and cook a minute longer.  Put tomatoes
  through a food mill or puree in a blender or food processor.  Add to
  onion mixture along with all other ingredients except meat.  Bring to
  a boil and simmer for several minutes.  Remove from heat and set
  aside.  Thread ribs on to spit and secure with prongs.  Close cover
  two thirds of way.  Spit roast for 30 minutes, then baste every ten or
  so for another 40 minutes or until juices run clear.  Place several
  tablespoons of sauce on each plate and serve with ribs.  Makes about 4
  servings

MMMMM

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

      Title: Spareribs and Sauerkraut
 Categories: Ethnic, Meats, Main dish
      Yield: 4 servings

     32 oz Sauerkraut; canned (2 cans)
      3 lb Spareribs; country style
      2 ts Paprika
      6 ea Beef bouillon cubes
    1/2 ts Caraway seeds
    1/2 ts Pepper
     10 ea Bacon; slices,rolled inflour

  Rinse and drain the sauerkraut.  Place sauerkraut in large 4-quart
  casserole.  Add 2 qts. hot water.  Add uncooked spareribs, paprika,
  bouillon cubes, caraway seeds, and pepper.  Cook covered, over low
  heat, 3 to 4 hours.  Fry floured bacon slices.  Break bacon into
  sauerkraut. Remove bones from the sauce before serving.  Serve with
  dark bread and steins of beer.

MMMMM

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

      Title: Herbed Macaroni Parmesan
 Categories: Main dish, Ethnic, Cheese/eggs
      Yield: 4 servings

      8 oz Macaroni noodles
      3 tb Margarine
    1/2 c  Grated Parmesan cheese(2 oz)
      1 x  Italian Plum Tomato, chopped
      2 tb Minced fresh Basil(2 t dried
      2 tb Chopped fresh Parsley
      1 ds Freshly ground black pepper

  GARNISH: broccoli florets, optional
   Bring large pot of water to boil; cook pasta until al dente.
   When pasta is done, drain well. Toss hot noodles with margarine to
  melt. Add other ingredients. Toss to combine. Garnish with broccoli
  florets. VARIATIONS: - add sauteed mushroom slices or your choice of
  steamed
                 chopped vegetables.

MMMMM

---

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

      Title: Spicy Orange Chicken
 Categories: Poultry, Nets
      Yield: 4 servings

      2 tb Mazola Corn Oil
      1 lb Boneless, skinless, chicken
           -breast, cubed
    1/4 c  Slivered orange peel
      1    Clove garlic, minced
    1/2 ts Ground ginger
      2 tb Argo corn starch
      1 c  Cool chicken broth
    1/4 c  Soy sauce
    1/4 c  Dry sherry
    1/4 c  Orange marmalade
    1/2 ts Crushed dried red pepper

  In wok or large skillet heat corn oil over medium-high heat, add
  chicken 1/3 at a time.  Stir fry 3 minutes or until browned.  Return
  all chicken to wok.  Add orange peel, garlic and ginger.  Stir fry 1
  minute.  Stir together remaining ingredients.  Stir into chicken.
  Stirring constantly, bring to boil over medium heat and boil 1
  minute.  If desired, serve over rice.

  SPICY ORANGE BEEF

  Substitute 1 pound beef flank or round steak, thinly sliced, for the
  chicken breast, and beef broth for the chicken broth.

  From ARGO Cornstarch Package Type by Larry Bibich
  larry.bibich@dwarp.com

MMMMM

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

      Title: CROCKPOT CHICKEN CACCIATORE
 Categories: Poultry, Nets
      Yield: 4 servings

      2    Med Onions; peeled, sliced t
      3 lb Chicken; cut up
      2 c  Garlic; minced
      1 c  Tomatoes; 16 oz
      1 c  Tomato sauce; 8 oz
      1 ts Salt
    1/4 ts Pepper
  1 1/2 ts Dried oregano; crushed
    1/2 ts Dried basil; crushed
      1    Bay leaf
    1/4 c  Dry white wine
           Spaghetti; cooked

  Place onions in slow cooker.  On top of onions place chicken pieces,
  garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Cover
  pot. Cook on low 6 to 8 hours, or high 3 to 4 hours. Serve chicken
  with its sauce on spaghetti which you have prepared. Leisure Living
  Guide to Slow Cooking. Judy Garnett/NC  PJXG05A

MMMMM


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

      Title: Roasted Chicken Breasts with Cranberry Port Sauce
 Categories: Poultry, Nets
      Yield: 12 servings

     12 ea Chicken breasts, boneless

MMMMM--------------------------STUFFING-------------------------------
      2 tb Butter
      1 md Onion, finely chopped
      1 lb Mushrooms, finely chopped
      3 ea Zucchini, grated and drained
      1 ts Tarragon, dried
    1/2 c  Whipping cream
      2 tb Lemon juice
    1/4 c  Bread crumbs
    1/4 c  Parsley, finely chopped
           Salt
           Pepper, fresh ground

MMMMM---------------------------SAUCE--------------------------------
    1/2 c  Port
      1 c  Red wine
    1/2 c  Cranberries, dried
      2 c  Chicken stock
      2 tb Butter

  To buy boneless chicken breasts with the skin on, purchase chicken
  breasts on the bone and ask your butcher or supermarket to remove the
  bones but leave the skin intact. It is a much more beautiful
  presentation and it keeps the chicken moist. Bones can be used to
  make stock or discarded. If you prefer, or can only obtain skinless
  chicken, then make a cut on the bottom of each breast the length of
  the breast to form a pocket. Stuff each breast with same amount of
  filling and turn slit side down. Brush top with a film of Dijon
  mustard and continue with recipe.

  To heighten mushroom flavour, add one 10g package of soaked dried
  mushrooms along with the regular mushrooms, if desired. Dried
  currents may be substituted for cranberries.

  Trim chicken breasts of any fat. Heat butter in skillet on medium high
  heat. Add onion, saute until softened the add mushrooms and zucchini.
  Saute until all liquid has evaporated, stirring occasionally, about
  10 minutes.

  Stir in tarragon and cream. Continue to cook until cream has reduced
  and mixture is thick, about 5 minutes. Stir in lemon juice and add
  enough bread crumbs to hold mixture together. Add parsley and season
  well with salt and pepper.

  Season chicken breasts with salt and pepper. With fingertips, make a
  pocket between skin and flesh of each chicken breast. Stuff about 1/3
  c filling under skin, tucking skin around breast to enclose stuffing.

  Place chicken breasts in large oiled (preferably metal) baking dish or
  roasting pan. Dot with butter, refrigerate until one hour before
  baking.

  Baking in 400F (200C) oven for 30 to 40 minutes or until juices run
  clear. If skin is not quite crisp enough, place under broiler to
  crisp it.

  While chicken is baking, place sauce ingredients in pot and bring to
  boil over medium high heat. Reduce by half, skimming occasionally,
  about 25 minutes. Over low heat, whisk in butter, 1 tb at a time,
  until sauce is slightly thickened and glossy.

  Just before serving, skim any fat off pan juices and add juices to
  sauce. Either slice chicken breasts into 1/4 inch slices before
  serving and coat with sauce or serve chicken breasts whole and place
  sauce in sauce boat. Garnish with extra dried cranberries, if desired.

  Source: "Food & Drink" Holiday 93 edition (Liquor Control Board
  Ontario)

MMMMM

---

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

      Title: CROCKPOT ITALIAN CHICKEN DINNER
 Categories: Poultry, Nets
      Yield: 6 servings

           From: Judy Garnett PJXG05A
      1    Sm Cabbage; cut in wedges
      1 c  Mushrooms; canned
      2 tb Tapioca; quick cooking
      1    Chicken; broiler or fryer -
           And frozen
      1    Jars Meatless spaghetti sau
           Parmesan cheese; grated

  In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and
  mushrooms.  Sprinkle tapioca over vegetables. Place FROZEN chicken
  pieces atop vegetables. Pour spaghetti sauce over chicken. Cover;
  cook on low-heat setting for 10 to 12 hours.  Transfer to a serving
  platter. Sprinkle with Parmesan Cheese. Makes 6 servings.

  Notes from Gaye:  The original recipe did not indicate the amount of
  onion to use.  I used 1/4 cup dried chopped onion (equivalent to one
  onion). I used 1 cup of Ragu Garden Style with Tomatoes, Garlic and
  Onions. Also, I used fresh, skinned chicke n breasts.

MMMMM

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

      Title: CROCKPOT LEMON-GARLIC CHICKEN
 Categories: Poultry, Nets
      Yield: 6 servings

      3 lb Chicken
    1/2 c  Lemon juice
    1/2 c  Garlic cloves; crushed
      1 ts Seasoned salt
      1 ts Poultry seasoning
      2 ds Tabasco
      1 c  White wine

  Skin and cut up chicken.  Combine with other ingredients in crockpot.
  Set on low.  Upon return from work, debone chicken. Serve over rice.
  If you freeze chicken pieces separately, and mix up other ingredients
  the night before, you can dump it all together quickly in the
  morning. And if you start with frozen chicken it doesn't fall apart.

MMMMM

---

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

      Title: CROCKPOT CAFE CHICKEN
 Categories: Poultry, Nets
      Yield: 6 servings

      2 ea Chickens, about 2-1/2 pound,
           Cut into eighths
      1    Onion, chopped
      2    Of garlic, chopped
           Salt & white pepper to taste
      1 ea Green pepper, diced
      1 md Very ripe tomato, Peeled,
           Seeded and chopped
      1 c  Dry white wine
           Pinch of cayenne pepper

  Combine all ingredients in slow-cooker.  Cover pot and set at Low.
  Cook for 6 to 8 hours, or until chicken is tender.  YIELD: Serves 6
  to 8

  Source: The Crockery Pot Cookbook

  Note: Since this recipe is from Paris, try to serve this with a crusty
  French bread, and a little pot of sweet butter.  A carafe of white
  wine is also a nice addition.

MMMMM

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

      Title: Chicken Tetrazzini
 Categories: Nets, Poultry
      Yield: 4 servings

      1 lb Boneless skinless chicken,
           -cut into 1 to 1 1/2" pieces
      9 oz Refrigerated linguini
      2 tb Olive oil or vegetable oil
      2 tb Butter or margarine
      2    Cloves garlic, minced
      2 c  Sliced mushrooms
 10 1/2 oz Can Cream of Chicken Soup
    2/3 c  Light cream or milk
    1/3 c  Grated Parmesan cheese
           Chopped parsley (optional)

  Boil water and cook pasta according to package directions.  Rinse
  chicken and pat dry.  In large skillet, cook chicken in hot oil over
  medium-high heat, until chicken is no longer pink, about 5 minutes,
  stirring occasionally.  Remove chicken from pan; keep warm.  Heat
  butter in skillet. Cook garlic and mushrooms over medium heat until
  mushrooms are browned, about 2 minutes.  Stir in soup, light cream,
  Parmesan cheese and cooked chicken pieces.  Cook 1 minute.  Drain
  pasta and toss into chicken mixture until well blended.  Heat mixture
  through. Salt and pepper to taste. Sprinkle with chopped parsley.
  Ready in less than 20 minutes. Serves 4 to 5.

  Nutritional information: Servings per recipe: 4 to 5; Calories: 500;
  Protein: 30g; Carbohydrates: 35g; Fat: 26g; Cholesterol: 155mg;
  Sodium: 730mg

  Source: Acme Supermarket ad in newspaper

MMMMM

---

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

      Title: Chicken Breasts Diane
 Categories: Poultry, Nets
      Yield: 4 servings

      8 sm Chicken breasts
    1/2 ts Salt
    1/4 ts Pepper
      2 tb Olive oil
      2 tb Butter
      3 tb Fresh chives or green onions
           Juice of 1/2 lime or lemon
      3 tb Parsley
      2 ts Dijon style mustard
    1/4 c  Chicken broth

  Place chicken between waxed paper. Pound slightly with mallet.
  Sprinkle with salt and pepper Heat 1 T. each of oil and butter in
  large skillet. Cook chicken over high heat for 2 minutes on each
  side. Transfer to warm platter. Add chives or onion and lime juice,
  parsley and mustard. Cook 15 seconds, whisking constantly. Whisk in
  broth, stir until sauce is smooth, whisk in remaining butter and oil.
  Pour sauce over chicken.

MMMMM

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

      Title: Three Cheese Chicken Bake
 Categories: Poultry, Nets
      Yield: 4 servings

      8 oz Lasagna noodles
    1/2 c  Onions, chopped
    1/2 c  Bell peppers, chopped
 10 1/2 oz Soup, cream of chicken
      4 oz Mushrooms
    1/2 c  Pimientos, chopped
    1/2 ts Basil leaves
  1 1/2 c  Cheese, cottage
      2 c  Chicken; cooked
    1/2 c  Cheese, parmesan, grated

  For low-fat result, use skim milk, lowfat cottage cheese, and
  Campbell's Special Request cream of mushroom soup. Turkey may be
  substituted for chicken.

  Preheat oven to 350.  Cube chicken. Cook noodles for about 10 minutes
  in spaghetti blancher or large pot. Combine onions and pepper in
  small amount of water in saucepan and cook until onion is tender.

  Drain, then add soup, mushrooms, pimiento, milk, and basil.  Layer
  HALF of soup mixture, half of cottage cheese, half of chicken, and
  half of parmesan in casserole. Repeat layers. Cover and bake for 30
  minutes.

  Sylvia's comments: don't ask me why this is a "three cheese" bake when
  there are only two types of cheese.  I skipped the onion and bell
  pepper and substituted chopped green olives for the pimiento.  I also
  used three-color rotini (which I had) for the lasagna noodles I
  didn't have. Came out great.  Definitely a keeper.

  Posted on GT Cookbook echo by Bob Henderson

  MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
  sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet
  Lowfat and Luscious echoes

MMMMM

---

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

      Title: Chicken Breasts Supreme
 Categories: Main dish, Poultry, Microwave, Nets
      Yield: 6 servings

      3 lb Chicken breasts
    1/2 c  Finely chopped onion
      2 tb Butter
 10 1/2 oz Cream of mushroom soup,
           Canned, condensed
      1 c  Milk
      1 ts Salt
    1/8 ts Pepper

  1. Place chicken breasts, skin-side-down in a shallow, heat-
  resistant, non-metallic, 10-inch baking dish. 2. Heat, uncovered, in
  Microwave Oven 10 minutes. Set chicken aside. 3. In a deep,
  heat-resistant, non-metallic casserole, melt 2 table-spoons butter in
  Microwave Oven 15 seconds. 4. Add onion to melted butter and heat,
  uncovered, in Microwave Oven 2 1/2 minutes or until onion is tender.
  5. Add soup, milk and seasonings to onions. Stir well to combine all
  ingredients. 6. Heat, uncovered, in Microwave Oven 3 minutes. 7. Pour
  sauce over chicken and heat, covered, 6 minutes in Microwave Oven or
  until chicken is tender.

  From _The New Deluxe Sharp Microwave Oven Cookbook_

MMMMM

---

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

      Title: Halloween Meatloaf Mice
 Categories: Children
      Yield: 4 servings

MMMMM------------------------MICE BODIES-----------------------------
    1/2 c  Catsup
      2    Egg whites; beaten
      6 oz Ground turkey
      6 oz Ground beef
      1    Onion; chopped fine
    2/3 c  Oatmeal; uncooked
           Salt and pepper to taste

MMMMM--------------------------GARNISH-------------------------------
           Carrots **
           Spaghetti noodles; uncooked
           Raisins
           Spaghetti sauce, canned

  ** First cut 2 coins per mice out of the carrots for ears. Then make
  long thin strips out of the remaining carrots for the tails, one for
  each mouse. Steam until they are crisp tender. DON'T OVERCOOK!!
  Preheat oven to 350F. Mix together the ingredients for the mice
  bodies and shape into 4 little mice shaped loafs on baking sheet.
  Have them shaped to a point in the front and rounded in the back.
  Bake for 45 minutes in preheated oven or until desired doneness. Take
  and cut little slits for the ears about 1/3 from the pointed end.
  Place the carrot coins in the slits for the ears. Make a tiny slit in
  the rounded wide end for the tail and place one of the carrot strips
  in the slit for the tail. Use the raisins for the eyes. Break the
  uncooked spaghetti noodles into pieces and place around the "nose"
  (pointed end) for whiskers. Heat the spaghetti sauce. Place a large
  spoonful of sauce on a plate. Place a meatloaf mouse on top of the
  spaghetti sauce to serve.

  Stolen from someone on Prodigy.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: BRISKET FOR HOLIDAY *** DAWN UNDERWOOD
 Categories: Main dish, Jewish, Beef
      Yield: 8 servings

      7 lb Brisket; trimmed
      2 ts Onion salt
      1 tb Celery salt
      1 ts Garlic salt
      4 ts Msg
      2 tb Worchestire sauce
  1 1/2 tb Liquid smoke

  Here's a recipe that I use all the time it is easy and tastes great!
  Rub brisket with onion, celery, garlic salt and MSG, let stand for
  about 30 minutes.  Place in a roaster and pour worchestire sauce and
  liquid smoke over surface of roast. Cover and refrigerate several
  hours. Drain off marinade, wrap brisket, fatty side up, in heavy duty
  aluminum foil and seal.  Bake 5 hours @ 300. Allow to cool. Slice
  thinly --> across grain. Hope you like it!                    Dawn
  Underwood jdkx65a

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Marinated Quail
 Categories: Main dish, Sthrn/livng, Poultry
      Yield: 6 servings

    1/2 c  Vinegar, white wine
    1/4 c  Burgundy, red; PLUS
      2 tb Burgundy, red
    1/2 ts Celery Salt
    1/2 ts Lemon pepper seasoning
    1/4 ts Onion Salt
    1/4 ts Allspice, ground
        pn Sage, ground
      2 ts Bacon drippings
     12    Quail, cleaned
           Butter, melted

  Instructions:

  Combine first 8 ingredients, mixing well; add quail.  Cover and
  marinate in refrigerator at least 24 hours, turning quail several
  times.

  Bake at 300 degrees for 20 minutes, basting with marinade.  Remove
  quail frommarinade; grill over hot coals 10 to 20 minutes, basting
  often with melted butter.

  SOURCE: Southern Living Magazine, sometime in 1980. Typos by Nancy
  Coleman.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Spareribs and Bohemian Sauerkraut
 Categories: Main dish, Pork, Sthrn/livng
      Yield: 4 servings

      2 lb Spareribs
      1 ts Salt
      1 tb Shortening
    1/4 c  Water
     16 oz Sauerkraut
      3 tb Onion; chopped
    1/8 ts Caraway seeds
    1/8 ts Salt
      3 tb Sugar
      3 tb Bacon drippings

  Cut ribs in serving pieces.  Season.  Brown in melted shortening in
  heavy kettle or skillet.  Add water.  Cover and cook slowly for 1
  hour. Empty kraut into another heavy kettle.  (Wash if very tart,
  drain, and add 3/4 cup water.)  Add remaining ingredients.  Cover and
  cook slowly for 30 minutes.  Pour off drippings from ribs.  Add kraut
  and 3 tablespoons drippings to ribs and cook an additional hour.

  SOURCE: Southern Living Magazine, November 1972. Typos by Nancy
  Coleman.

MMMMM
---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Bourbon-Mustard Chicken Fingers
 Categories: Poultry, Main dish
      Yield: 6 servings

      6    4-ounce skinned and boned
           -chicken breast halves, cut
           -into long strips
    1/4 c  Firmly packed dark brown
           -sugar
      3 tb Dijon Mustard
      3 tb Bourbon
      1 ts Low sodium Worcestershire
           -sauce
           Vegetable cooking spray

        Thread chicken strips onto  6 (5-inch) wooden skewers; place in
  a heavy-duty, zip-top bag.  Combine brown sugar and next  three
  ingredients; pour  over  chicken.   Seal  bag, and refrigerate at
  least one hour, or up to four hours, turning occasionally.

        Place chicken in a  grill basket coated  with cooking spray.
  Cook on food rack, without a grill lid, over hot coals (400 -  500
  degrees F.) 8 minutes or until done, turning once.  Serve warm.

  FROM:  COOKING LIGHT, The Magazine of Food and Fitness
         October, 1993  Typed by Larry Bibich, Houston, Texas

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Shrimp and Scallop Fettucine
 Categories: Main dish
      Yield: 6 servings

      6 tb Corn oil margarine
      3    Cloves garlic, minced
      1 c  Sliced fresh asparagus
    1/2 c  Fresh peas
    1/2 c  Sliced green onion
    1/2 lb Shrimp, peel & devein
    1/2 lb Bay scallops
      2 tb Parsley, minced
      1 ts Basil, crushed
      4 tb Chicken broth
      1 tb Wine vinegar
    3/4 lb Fettucini noodles, cooked &
           -drained
    1/2 ts Salt
    1/8 ts Black pepper
    1/3 c  Parmesan cheese

  Melt margarine and saute garlic.  Add vegetables.  Stir fry till
  crisp-tender (5 min).  Stir in seafood, herbs, broth and vinegar.
  Cook over high heat 2-4 minutes stirring constantly until seafood is
  cooked. (Do not overcook).  Add salt & pepper.  Serve over noodles,
  sprinkle parmesan. typed by Rodney ---

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Honey Chicken W/ Peppers and Onions
 Categories: Poultry, Main dish
      Yield: 4 servings

    1/4 c  Honey
      2 ts Low-sodium soy sauce
    1/4 ts Salt
    1/8 ts Pepper
      4    Cloves, garlic, minced
      4    4-ounce chicken breast,
           -skinned and deboned
      1 c  Julienne-cut (2-inch) red
           -bell pepper
    1/2 c  Sliced green onions (1-inch)
      2 tb Spanish peanuts

  Combine first five ingredients in a shallow dish; stir well. Add
  chicken, bell pepper, and onions; turn to coat. Cover and marinate in
  refrigerator 1 1/2 hours. Drain chicken and vegetables; reserve
  marinade.

  Arrange chicken in a foil-lined steamer over boiling water in a dutch
  oven. Cover and steam 10 minutes. Add bell pepper and onions. Cover
  and steam an additional 6 minutes or until chicken is done.  Remove
  chicken and vegetables from steamer; place in a serving platter.

  Place marinade in a saucepan over medium heat; cook one minute. Pour
  over chicken and vegetables; top with peanuts.

  **Editor note: Don't worry if the chicken looks a bit pink after
  cooking; that is typical of steam-cooked chicken. It's thoroughly
  cooked and safe to eat.

  FROM:  Cooking Light:  The Magazine of Food and Fitness
         October, 1993   Typed by Larry Bibich, Houston, Texas

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pasta with Pork & Basil
 Categories: Meats, Main dish
      Yield: 4 servings

      8 oz Fusilli or other fresh pasta
      6 oz Mushrooms
           Fresh basil, parsley, chives

MMMMM---------------------FOR THE MEATBALLS--------------------------
      1 lb Lean freshly minced pork
           Parmesan cheese
           Fresh basil
           Garlic
    1/2 sm Egg; lightly beaten
           A little butter or oil

MMMMM-----------------------FOR THE SAUCE----------------------------
    1/2 oz Butter
  1 1/2 tb Plain flour
    1/4 pt Double cream
    1/2 pt (scant) stock
           Parmesan cheese
           Dijon mustard

  Mix all the meatball ingredients thoroughly; I season the meat with 1
  tablespoon grated Parmesan, 2 tablespoons basil and 1 smallish garlic
  clove, as well as salt and pepper.  Flour your hands and shape the
  mixture into about 32 small balls.  Fry in batches in a non-stick pan
  for 5 minutes or more until golden and cooked right through.  Shake
  the pan frequently so the meatballs keep in good shape and cook
  evenly.  Transfer to a casserole and keep hot.

      Slice the mushrooms thickly, saute' them well and add them to the
  meatballs.  Then "wash out" the frying pan with the chicken stock.
  Make a smooth rich sauce with the butter, flour, stock and cream.
  Add any juices that have collected in the casserole and simmer for
  several minutes. Away from the heat, season with salt and pepper, 2
  tablespoons Parmesan and 1 heaped teaspoon Dijon mustard.  Pour the
  sauce over the meatballs, cover and keep hot in a low oven.  The
  mixture can be kept hot for some time without spoiling, or it can be
  prepared ahead and reheated close to serving.

      Boil the pasta until al dente and drain well.  Add it to the
  casserole together with a small handful of fresh herbs -- about 2
  tablespoons each basil and chives, and 1 of parsley -- and toss
  gently to mix well. Garnish with more basil, and serve with an
  undressed salad.

  Source: Philippa Davenport in "Country Living" (British), May 1988.
  Typed for you by Karen Mintzias

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Seafood Stuffed Pork Tenderloin with Shrimp Sauce
 Categories: Main dish
      Yield: 12 servings

      4 lb Pork tenderloin
  1 3/4    Sticks butter
    1/2 pt Whipping cream
    1/2 ts Thyme
      1 lb Peeled small shrimp
      1 lb Crawfish tails
    3/4 c  Chopped green onions
    1/2 c  Chopped parsley
      1 tb Minced garlic
    3/4 ts Oregano
      1 tb Chopped onions
      1 tb Honey
      2 tb Worcestershire sauce
      4 tb Water
    1/2 ts White pepper
      1 ts Salt
      1 ds Tabasco sauce
           Salt to taste
           Red & black pepper to taste

     Slice pork loin down center. Season well with salt, red pepper and
  black pepper to taste.
     Heat 3/4 stick of butter in saucepan. Saute 1/2 cup green onions,
  1/4 cup parsley, garlic and 1/4 teaspoon oregano for five minutes.
  Add 3/4 pound crawfish tails and saute five minutes.
     Place pork loin on foil and pour the above mixture down center.
  Tie with string to hold mixture in and fold up sides of foil. Place
  on top of grill, cover, and add two handfuls wet mesquite chips to
  hot coals.
     Prepare basting sauce by heating together 1/2 stick butter, 1
  tablespoon honey, 2 tablespoons Worcestershire sauce, and 4
  tablespoons water. After loin begins to brown, baste every 10 minutes.
     Prepare shrimp sauce by heating 1/2 stick butter. Add 1 tablespoon
  chopped onions, 1/4 cup green onions and 1/4 cup parsley, saute five
  minutes. Add 1/2 teaspoon thyme, 1/2 teaspoon white pepper, 1 teaspoon
  salt, 1/2 teaspoon oregano, 1 dash Tabasco sauce, 2 dashes
  Worchestershire sauce, shrimp and 1/4 pound crawfish tails. Saute 5
  minutes. Add whipping cream and saute 3 minutes.
     Remove loin from grill and cut into 1-inch slices. Pour a portion
  of shrimp sauce over each slice and enjoy!

     Source - Roger's Cajun Cookbook by Vernon Roger

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chicken a la Jerusalem
 Categories: Poultry, Main dish
      Yield: 6 servings

      2 lb Chicken pieces
           Flour
    1/4 lb Butter or margarine
           Salt, pepper
           Ground nutmeg
    1/2 lb Small mushrooms
      6    Artichoke hearts or bottoms
           -fresh or frozen, cooked
    1/2 c  Cream sherry
      1 c  Half and half, about
           Minced parsley
           Minced chives

  Dredge chicken in flour. Melt butter in large skillet, add chicken and
  saute until lightly browned. Season to taste with salt, pepper and
  nutmeg. Wash mushrooms and pat dry. Add to chicken along with
  artichoke hearts. Pour sherry over all, cover and simmer 15 minutes
  or until chicken is tender and most of wine has evaporated. Stir in
  half and half. Add more half and half if needed to thin sauce to
  desired consistency. Add parsley and chives and serve at once.

  (C) 1992 The Los Angeles Times

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Hobo Steak
 Categories: Meats, Main dish
      Yield: 2 servings

      1 lg New York steak, cut 3" thick
           Freshly ground black pepper
      1    (1/4" x 3") strip fat,
           -=OR=-several smaller pieces
      1 c  Salt
      2 tb Water
    1/4 lb Unsalted butter
           Sourdough bread
           -sliced 1/4" thick & toasted

  Season steak with pepper. Wrap fat around sides of steak, covering
  them completely but leaving top and bottom exposed. Tie fat to steak
  with string near top and bottom. Fat must be securely anchored to
  steak. Combine salt and water to make paste. Mound about 3/4 of
  mixture over top of steak, covering meat completely. Place steak
  under broiler and broil 8 to 10 minutes, depending on size of steak.
  Carefully remove salt crust, keeping it in one piece. Turn steak over
  and place salt crust on other side. If necessary, patch crust with
  remaining salt mixture. Broil steak another 8 to 10 minutes. Remove
  steak from broiler and discard crust and fat. Slice meat, cutting
  slightly on diagonal. Heat butter in chafing dish or large skillet
  until foaming and lightly browned. Place a few slices of meat at a
  time in butter and cook to desired degree of doneness. (Allow about 1
  minute on each side for rare meat.) Place each slice of meat on slice
  of toast and spoon some of the hot butter over.

  Created by: Dave Chasen, Chasen's, Beverly Hills

  (C) 1992 The Los Angeles Times

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Creamed Tuna - Jim Sisk
 Categories: Cyberealm, Main dish
      Yield: 2 servings

    1/4 c  Butter or margarine
    1/4 c  Flour
    1/2 ts Salt
    1/4 ts Pepper
      2 c  Milk
      1 cn Tuna Fish (drained)

  1.  To make white sauce; melt butter, blend in flour, salt and
  pepper. Mix until smooth.  Gradually stir in milk and heat while
  stirring constantly. Heat until mixture boils and thickens.

  2.  To sauce add drained tuna fish.  Stir until well mixed and
  thoroughly heated.  Serve over mashed potatoes, rice, toast, etc,
  with vegetables if desired.

  Makes approximately 2 1/2 cups.

  From Jim Sisk, Cyberealm BBS, Watertown, NY.

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Crockpot Chicken & Cherries Jubilee
 Categories: Main dish
      Yield: 11 servings

      3 lb Chicken breasts
      2 tb Butter
           Salt and pepper
      1 cn Bing cherries; pitted (1 lb)
      1 c  Chili sauce
      2    Chicken bouillon cubes OR
      2 ts Chicken stock base
    1/4 c  Pale dry sherry
      2 tb Cornstarch
      2 tb Water
      3 tb Brandy OR Cognac; warmed

  FOR A DRAMATIC PARTY DISH; FLAME CHICKEN & CHERRIES AT THE TABLE Wash
  chicken. Pat dry with paper towels. Melt butter in a large frying pan.
  Brown chicken on all sides. Transfer to crockery pot. Season with
  salt and pepper. Pour 1/2 cup cherry juice into frying pan. Stir to
  loosen drippings. Pour over chicken. Add chili sauce and bouillon
  cubes. Cover. Cook on LOW 6 to 8 hours; or until tender. Remove
  chicken from pot and keep warm. Pour juices into saucepan. Skim fat.
  Boil until slightly reduced. Add sherry and remaining cherry juice.
  Combine cornstarch and water. Stir into juice mixture. Cook until
  thickened. Add cherries and heat. Arrange chicken on warm platter.
  Ignite warmed brandy and flame sauce. Spoon flaming sauce over
  chicken. Makes 10 to 12 servings.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Brigitte's Chicken and Biscuit Pie
 Categories: Cyberealm, Poultry, Main dish
      Yield: 4 servings

      2 tb Vegetable oil
    1/2    Green pepper, finely minced
    1/2 c  Milk
      1 c  Cooked chicken, chunked
      1 pk Refrigerator biscuits
      4    Onions, sliced thin
      1 cn Cream of mushroom soup
    1/2 c  Vegetables of your choice

  1. Heat oven to 425F. Saute onions and pepper in oil until tender.
  Add undiluted soup, milk, chicken and vegetables. Mix well.

  2. Turn into a 9 inch pie plate. Top with the biscuits and bake for
  about 15 minutes, or until the biscuits are golden brown and the
  chicken is bubbling.

  Source: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120
  Originally posted: 7/92
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-785-8098

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Crustless "Frugal" Quiche; Calorie Reduced Version
 Categories: Cyberealm, Main dish, Low-cal
      Yield: 5 servings

      5    Eggs
    1/4 c  Flour
    1/2 ts Baking powder
    1/8 ts Salt
  1 1/4 c  Cheese, large curd cottage
    1/2 lb Cheese, reduced calorie jack
    1/3 c  Margarine, diet
      1    Onion, med.

  ADAPTED FROM "FRUGAL GOURMET" TELEVISION SERIES

  Preheat oven to 400 deg. F.

  Slice onion into 1/4 inch wedges and saute in skillet that has been
  sprayed with release agent; remove from heat and cool. Melt
  margarine; cool.

  Cut jack cheese into 1/8 to 1/4 inch cubes. Beat 5 eggs in large bowl
  of mixer. Add flour, baking powder, salt, cottage cheese, butter and
  jack cheese until well combined. Stir in onions.

  Pour into 9x13 baking dish and bake for 15 minutes at 400 deg. Reduce
  heat to 350 deg and cook for another 30 minutes.

  Each serving is the equivalent to the following Weight Watchers
  Personal Choice program exchanges: 1 egg, 1 1/2 hard cheese, 1
  cottage cheese, 1/4 bread, 1 1/2 fat, 1/4 vegetable, 15 optional
  calories


  Typed for you by Scott Welliver, Episoft Systems (author of Meal
  Master)

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Brigitte's Hamburger Stroganoff
 Categories: Cyberealm, Main dish
      Yield: 6 servings

    1/2 c  Minced onion
    1/2 ts Garlic powder
      2 ts Salt
    1/4 ts Paprika
      1 cn Cream of mushroom soup
    1/4 c  Margarine
      1 lb Ground beef or turkey
      2 tb Flour
    1/4 ts Pepper
      1 cn Sliced mushrooms
      1 c  Sour cream or buttermilk

  1. Saute onion in margarine until golden. Stir in meat, garlic,
  flour, paprika, salt and pepper, and mushrooms; saute 5 minutes.
  2. Add soup (undiluted); simmer uncovered 10 minutes. Stir in sour
  cream or buttermilk and sprinkle with parsley. Serve over rice,
  noodles or toast.
  Source: Brigitte Sealing, Cyberealm BBS Watertown NY 1992
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Seafood Stuffed Pork Tenderloin with Shrimp Sauce
 Categories: Main dish
      Yield: 12 servings

      4 lb Pork tenderloin
  1 3/4    Sticks butter
    1/2 pt Whipping cream
    1/2 ts Thyme
      1 lb Peeled small shrimp
      1 lb Crawfish tails
    3/4 c  Chopped green onions
    1/2 c  Chopped parsley
      1 tb Minced garlic
    3/4 ts Oregano
      1 tb Chopped onions
      1 tb Honey
      2 tb Worcestershire sauce
      4 tb Water
    1/2 ts White pepper
      1 ts Salt
      1 ds Tabasco sauce
           Salt to taste
           Red & black pepper to taste

     Slice pork loin down center. Season well with salt, red pepper and
  black pepper to taste.
     Heat 3/4 stick of butter in saucepan. Saute 1/2 cup green onions,
  1/4 cup parsley, garlic and 1/4 teaspoon oregano for five minutes.
  Add 3/4 pound crawfish tails and saute five minutes.
     Place pork loin on foil and pour the above mixture down center.
  Tie with string to hold mixture in and fold up sides of foil. Place
  on top of grill, cover, and add two handfuls wet mesquite chips to
  hot coals.
     Prepare basting sauce by heating together 1/2 stick butter, 1
  tablespoon honey, 2 tablespoons Worcestershire sauce, and 4
  tablespoons water. After loin begins to brown, baste every 10 minutes.
     Prepare shrimp sauce by heating 1/2 stick butter. Add 1 tablespoon
  chopped onions, 1/4 cup green onions and 1/4 cup parsley, saute five
  minutes. Add 1/2 teaspoon thyme, 1/2 teaspoon white pepper, 1 teaspoon
  salt, 1/2 teaspoon oregano, 1 dash Tabasco sauce, 2 dashes
  Worchestershire sauce, shrimp and 1/4 pound crawfish tails. Saute 5
  minutes. Add whipping cream and saute 3 minutes.
     Remove loin from grill and cut into 1-inch slices. Pour a portion
  of shrimp sauce over each slice and enjoy!

     Source - Roger's Cajun Cookbook by Vernon Roger

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chicken a la Jerusalem
 Categories: Poultry, Main dish
      Yield: 6 servings

      2 lb Chicken pieces
           Flour
    1/4 lb Butter or margarine
           Salt, pepper
           Ground nutmeg
    1/2 lb Small mushrooms
      6    Artichoke hearts or bottoms
           -fresh or frozen, cooked
    1/2 c  Cream sherry
      1 c  Half and half, about
           Minced parsley
           Minced chives

  Dredge chicken in flour. Melt butter in large skillet, add chicken and
  saute until lightly browned. Season to taste with salt, pepper and
  nutmeg. Wash mushrooms and pat dry. Add to chicken along with
  artichoke hearts. Pour sherry over all, cover and simmer 15 minutes
  or until chicken is tender and most of wine has evaporated. Stir in
  half and half. Add more half and half if needed to thin sauce to
  desired consistency. Add parsley and chives and serve at once.

  (C) 1992 The Los Angeles Times

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Hobo Steak
 Categories: Meats, Main dish
      Yield: 2 servings

      1 lg New York steak, cut 3" thick
           Freshly ground black pepper
      1    (1/4" x 3") strip fat,
           -=OR=-several smaller pieces
      1 c  Salt
      2 tb Water
    1/4 lb Unsalted butter
           Sourdough bread
           -sliced 1/4" thick & toasted

  Season steak with pepper. Wrap fat around sides of steak, covering
  them completely but leaving top and bottom exposed. Tie fat to steak
  with string near top and bottom. Fat must be securely anchored to
  steak. Combine salt and water to make paste. Mound about 3/4 of
  mixture over top of steak, covering meat completely. Place steak
  under broiler and broil 8 to 10 minutes, depending on size of steak.
  Carefully remove salt crust, keeping it in one piece. Turn steak over
  and place salt crust on other side. If necessary, patch crust with
  remaining salt mixture. Broil steak another 8 to 10 minutes. Remove
  steak from broiler and discard crust and fat. Slice meat, cutting
  slightly on diagonal. Heat butter in chafing dish or large skillet
  until foaming and lightly browned. Place a few slices of meat at a
  time in butter and cook to desired degree of doneness. (Allow about 1
  minute on each side for rare meat.) Place each slice of meat on slice
  of toast and spoon some of the hot butter over.

  Created by: Dave Chasen, Chasen's, Beverly Hills

  (C) 1992 The Los Angeles Times

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Creamed Tuna - Jim Sisk
 Categories: Cyberealm, Main dish
      Yield: 2 servings

    1/4 c  Butter or margarine
    1/4 c  Flour
    1/2 ts Salt
    1/4 ts Pepper
      2 c  Milk
      1 cn Tuna Fish (drained)

  1.  To make white sauce; melt butter, blend in flour, salt and
  pepper. Mix until smooth.  Gradually stir in milk and heat while
  stirring constantly. Heat until mixture boils and thickens.

  2.  To sauce add drained tuna fish.  Stir until well mixed and
  thoroughly heated.  Serve over mashed potatoes, rice, toast, etc,
  with vegetables if desired.

  Makes approximately 2 1/2 cups.

  From Jim Sisk, Cyberealm BBS, Watertown, NY.

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Crockpot Chicken & Cherries Jubilee
 Categories: Main dish
      Yield: 11 servings

      3 lb Chicken breasts
      2 tb Butter
           Salt and pepper
      1 cn Bing cherries; pitted (1 lb)
      1 c  Chili sauce
      2    Chicken bouillon cubes OR
      2 ts Chicken stock base
    1/4 c  Pale dry sherry
      2 tb Cornstarch
      2 tb Water
      3 tb Brandy OR Cognac; warmed

  FOR A DRAMATIC PARTY DISH; FLAME CHICKEN & CHERRIES AT THE TABLE Wash
  chicken. Pat dry with paper towels. Melt butter in a large frying pan.
  Brown chicken on all sides. Transfer to crockery pot. Season with
  salt and pepper. Pour 1/2 cup cherry juice into frying pan. Stir to
  loosen drippings. Pour over chicken. Add chili sauce and bouillon
  cubes. Cover. Cook on LOW 6 to 8 hours; or until tender. Remove
  chicken from pot and keep warm. Pour juices into saucepan. Skim fat.
  Boil until slightly reduced. Add sherry and remaining cherry juice.
  Combine cornstarch and water. Stir into juice mixture. Cook until
  thickened. Add cherries and heat. Arrange chicken on warm platter.
  Ignite warmed brandy and flame sauce. Spoon flaming sauce over
  chicken. Makes 10 to 12 servings.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Brigitte's Chicken and Biscuit Pie
 Categories: Cyberealm, Poultry, Main dish
      Yield: 4 servings

      2 tb Vegetable oil
    1/2    Green pepper, finely minced
    1/2 c  Milk
      1 c  Cooked chicken, chunked
      1 pk Refrigerator biscuits
      4    Onions, sliced thin
      1 cn Cream of mushroom soup
    1/2 c  Vegetables of your choice

  1. Heat oven to 425F. Saute onions and pepper in oil until tender.
  Add undiluted soup, milk, chicken and vegetables. Mix well.

  2. Turn into a 9 inch pie plate. Top with the biscuits and bake for
  about 15 minutes, or until the biscuits are golden brown and the
  chicken is bubbling.

  Source: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120
  Originally posted: 7/92
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-785-8098

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Crustless "Frugal" Quiche; Calorie Reduced Version
 Categories: Cyberealm, Main dish, Low-cal
      Yield: 5 servings

      5    Eggs
    1/4 c  Flour
    1/2 ts Baking powder
    1/8 ts Salt
  1 1/4 c  Cheese, large curd cottage
    1/2 lb Cheese, reduced calorie jack
    1/3 c  Margarine, diet
      1    Onion, med.

  ADAPTED FROM "FRUGAL GOURMET" TELEVISION SERIES

  Preheat oven to 400 deg. F.

  Slice onion into 1/4 inch wedges and saute in skillet that has been
  sprayed with release agent; remove from heat and cool. Melt
  margarine; cool.

  Cut jack cheese into 1/8 to 1/4 inch cubes. Beat 5 eggs in large bowl
  of mixer. Add flour, baking powder, salt, cottage cheese, butter and
  jack cheese until well combined. Stir in onions.

  Pour into 9x13 baking dish and bake for 15 minutes at 400 deg. Reduce
  heat to 350 deg and cook for another 30 minutes.

  Each serving is the equivalent to the following Weight Watchers
  Personal Choice program exchanges: 1 egg, 1 1/2 hard cheese, 1
  cottage cheese, 1/4 bread, 1 1/2 fat, 1/4 vegetable, 15 optional
  calories


  Typed for you by Scott Welliver, Episoft Systems (author of Meal
  Master)

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Brigitte's Hamburger Stroganoff
 Categories: Cyberealm, Main dish
      Yield: 6 servings

    1/2 c  Minced onion
    1/2 ts Garlic powder
      2 ts Salt
    1/4 ts Paprika
      1 cn Cream of mushroom soup
    1/4 c  Margarine
      1 lb Ground beef or turkey
      2 tb Flour
    1/4 ts Pepper
      1 cn Sliced mushrooms
      1 c  Sour cream or buttermilk

  1. Saute onion in margarine until golden. Stir in meat, garlic,
  flour, paprika, salt and pepper, and mushrooms; saute 5 minutes.
  2. Add soup (undiluted); simmer uncovered 10 minutes. Stir in sour
  cream or buttermilk and sprinkle with parsley. Serve over rice,
  noodles or toast.
  Source: Brigitte Sealing, Cyberealm BBS Watertown NY 1992
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: HAMMIN DI PESACH (LAMB, MEATBALLS & SPINACH FOR PASSOVER)
 Categories: Meats, Jewish, Italian, Holiday, Resort
      Yield: 1 servings

      1    Chicken breast (2 halves)
           -ground
      4 ts Olive oil
      1    Egg; slightly beaten
      2 tb Matza meal*
      8 c  Chicken broth
           -salt
           -freshly ground black pepper
      1 ds Nutmeg
  2 1/2 lb Lamb,breast of or rib chops
      2    Garlic cloves; sliced
      2    Parsley, Italian sprigs
           -coarsely chopped
      1 c  -Warm water
      2 lb Spinach,cooked and slightly
           -drained
      4    Matzot;regular, broken into
           -large pieces

  * Matza meal and Matzots may purchase in some supermarkets and Jewish
  grocery stores.

  (The word Hammin (or Hammim) is derived from the Hebrew adjective Ham
  or warm which describes certain dishes that are kept warm for
  prolonged periods of time...In Pitigliano, however Hammin was the
  classic one-course meal for Passover that both rich and poor used to
  make. The only difference between the versions was the in the cuts of
  meat used. Poor people used breast of lamb..and meatballs made with
  beef(when the cost of ground beef was a fraction of the cost of
  chicken.) People who didn't have to worry about the cost used tiny
  rib chops from baby lamb and chicken balls."

  Combine ground chicken, 1 Tbsp olive oil, egg, matza meal and 2 Tbsp
  broth in small bowl. Add salt, pepper and nutmeg to taste and mix
  well. In large pot, place the lamb with remaining oil, sprinkle with
  1 tsp salt and 1/4 tsp pepper and lightly brown for 2-3 minutes. Add
  garlic, parsley and 1 cup of warm water. Form many tiny bowls with
  the ground chicken mixture and gently add to pot with lamb. Cover and
  simmer 1 to 1/2 hours. Add spinach and 1 Tsp salt and simmer,
  covered, 15 minutes longer. Transfer the lamb chops, half the spinach
  and most of the gravy to a hot serving dish and keep warm. Add
  remaining broth to pot and bring to a boil. Add matza pieces and cook
  4 to 5 minutes. Turn the heat off and let stand 5 minutes before
  serving as a soup. Serve the lamb and spinach as the main dish.
  SERVES: 6-8

  Source: _The Classic Cuisine of the Italian Jews_

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: BOTSFORD INN'S HONEY BAKED HAM WITH CUMBERLAND SAUCE - DK
 Categories: Holiday, Di, Main dish, Ham
      Yield: 8 servings?

      1    Whole or half ham
      2 c  Pineapple juice
      1 c  Honey
      1 c  Brown sugar
      1 qt Hot water
      1 c  Currants
           Thinly peeled rind of 1
           -orange
           Thinly peeled rind of 1
           -lemon
    1/3 c  Cornstarch dissolved in
           -1/2 c water
    1/2 c  Firmly packed brown sugar
           Juice of 1 orange
           Juice of 1 lemon
    1/3 c  Red currant jelly
    1/4 c  Port wine
           Black cherries, if desired

  Place ham in large roasting pan and pour pineapple juice and honey
  over top.  Sprinkle with brown sugar.  Bake at 325' two hours.

  Meanwhile, to make sauce:  In large saucepan, pour hot water over
  currants and let stand until plumped, about 20 minutes.

  Cut orange and lemon rinds into very fine julienne about 3/4 inch
  long; poach in simmering water 20 minutes.  Drain, discarding water,
  and set aside.

  Stir cornstarch mixture into currants and water; cook, stirring
  constantly, over medium heat until sauce has thickened and become
  transparent. Add brown sugar, orange and lemon juice, jelly and wine;
  stir until jelly is melted and add prepared orange and lemon rinds
  and black cherries. Serve warm over ham slices.  Makes about five
  cups of sauce.

  Di Note: The Botsford Inn is a very nice, old fashioned restaurant
  located in Farmington, Michigan.  I had this there and really liked
  it and managed to squeeze the recipe out of the chef.

  Di Pahl's personal recipes-1994

MMMMM
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Brigitte Sealing's Noodles Florentine
 Categories: Cyberealm, Side dishes
      Yield: 6 servings

      8 oz Medium noodles, cooked and
           .drained
      2 c  Cottage cheese
    1/2 c  Grated parmesan cheese
      1 ts Salt
    1/4 ts Crushed basil
    1/4 c  Bread crumbs
      1 pk 10 oz frozen, drained,
           .chopped and thawed spinach
    1/2 c  Sour cream
    1/4 ts Tabasco
      1 tb Melted butter
    1/4 ts Thyme, crushed

  In a large bowl, mix spinach, cottage cheese, parmesan cheese, sour
  cream, salt, tabasco, basil and thyme. Stir in noodles. Turn into a 1
  1/2 quart casserole dish. In a small bowl, combine butter and bread
  crumbs. Sprinkle over the casserole. Cover and bake at 350F for 45
  minutes.

  Source: Brigitte Sealing, Cyberealm BBS 315-786-1120
  originally posted 5/93

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Brigitte Sealing's Sausage Pasta Supper
 Categories: Cyberealm, Main dish, Casseroles
      Yield: 6 servings

      3 tb Margarine
    1/4 c  Chopped onions
    1/2 lb Sliced mushrooms
      1 lb Turkey sausage, cut in bite
           .size pieces
    1/4 c  Parmesan cheese
    1/4 c  Chopped peppers
      2 c  Vegetables, canned or frozen
      1 ts Oregano

  Heat margarine in a baking dish. Saute onions and peppers and
  mushrooms. Add vegetables and sausage. Heat well and season with
  seasonings. Stir in cheese. Serve over noodles with additional
  parmesan cheese.

  Source: Brigitte Sealing, Cyberealm BBS 315-786-1120
  originally posted 5/93

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Brigitte Sealing's Turkey Dumpling Casserole
 Categories: Cyberealm, Poultry, Main dish
      Yield: 4 servings

      1 lb Ground turkey
    1/3 c  Chopped onions
    2/3 c  Beef broth
    1/4 c  Chopped green peppers
      2 tb Flour
    1/4 ts Salt
    1/4 ts Rosemary
      1 tb Vegetable oil
      1 cn 8 oz Tomato sauce
    1/2 ts Salt
    1/2 ts Sage
      1 cl Garlic
    1/2 c  Cornmeal
    1/2 ts Baking powder
      1    Egg
    1/4 c  Milk
  1 1/2 ts Vegetable oil

  In a large, heavy skillet cook turkey in oil (or you can use vegetable
  cooking spray) about 5 minutes or until lightly browned,stirring to
  break up the meat. Add onions, tomato sauce, beef broth, sage, salt,
  garlic, and peppers. Bring to a boil, and reduce heat and cover.
  Simmer for 15 minutes, stirring occasionally.

  Meanwhile, mix the cornmeal, flour, baking powder, salt, rosemary,
  egg, milk and oil. Mix well and drop by tablespoons on top of the
  turkey mix. Cover and simmer 10 minutes or until dumplings are firm.

  Source: Brigitte Sealing, Cyberealm BBS 315-786-1120
  Originally posted 5/93

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Brigitte Sealing's Tropical SpareRibs
 Categories: Cyberealm, Meats, Main dish
      Yield: 4 servings

  3 1/2    - 4lbs spareribs
      3 lg Cloves of garlic
      1 lg Onion, sliced
      1 cn (20 oz) crushed pineapple,
           .undrained
    1/2 ts Dry mustard
      1    Bottle (12 oz) chili sauce
    1/2 c  Brown sugar
      1 ts Ground ginger

  Run ribs with garlic. Sprinkle with salt and pepper. Arrange onion in
  a large baking pan. Place ribs on top. Add 1/4 cup water to the pan.
  Cover with foil. Bake in 350F oven for 1/2 hour. Combine the remaining
  ingredients and spoon over ribs. Bake uncovered 1 hour longer.

  Source: Brigitte Sealing, Cyberealm BBS 315-786-1120
  Originally posted 5/93

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Sweet and Sour Ham Balls
 Categories: Meats, Main dish, Low-cal
      Yield: 6 servings

      1 x  Beaten egg
      1 c  Bran flakes cereal
    1/3 c  Skim milk
    1/4 ts Ground ginger
    1/2 lb Lean ground beef
    1/2 lb Ground fully cooked ham
 15 1/4 oz Can pineapple chunks
      1 c  Thinly sliced carrots
    1/2 c  Chicken broth
    1/4 c  Red wine vinegar
      2 tb Cornstarch
      2 tb Honey
      1 tb Soy sauce
      1 c  Fresh, or frozen pea pods

   In a large bowl combine egg, bran flakes, milk, and ginger. Let
  stand 5 minutes. Add meat and mix well. Shape into 24 meatballs.
    Arrange meatballs in a 12x7.5x2" baking dish. Bake, uncovered, in a
  350 deg oven for 30 minutes. Spoon off fat.
    Meanwhile, for sauce, drain pineapple, reserving juice. Set broth
  aside. In a large saucepan cook carrots in chicken broth, covered,
  for 5 minutes or just till tender. Do not drain.
    Combine vinegar, cornstarch, honey, and soy sauce. Stir into carrot
  mixture. Stir in reserved pineapple juice. Cook and stir till
  thickened and bubbly. Stir in pea pods and cook 2 minutes more. Stir
  in pineapple; heat through. Gently stir in meatballs to coat with
  sauce. MICROWAVE DIRECTIONS:
    Place meatballs in a microwave safe 12x7x2" baking dish. Micro-cook,
  loosely covered with waxed paper, on 100% power (high) for 5-7
  minutes, rearranging once. Drain. Prepare sauce as directed above.
  Per serving: 249 calories, 19 g protein, 30 g carbohydrates, 7 g fat,
  95 mg cholesterol, 792 mg sodium, 483 mg potassium

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Ham and Potato Skillet
 Categories: Meats, Main dish, Low-cal
      Yield: 3 servings

    1/2 lb Ground fully cooked ham
      1 c  Sliced celery
    1/2 c  Chopped onion
      2 c  Chopped potatoes
      1 c  Fresh or frzn cut green bean
    1/2 c  Water
    1/4 ts Dried thyme, crushed
    1/8 ts Pepper
      1 tb Grated Parmesan cheese

    Spray a large skillet with Pam. In the skillet cook ham, celery, and
  onion till vegetables are tender.
    Stir in potatoes; frsh green beans,if using; water; thyme; and
  pepper. Bring to boiling; reduce heat. Cover and simmer for 20
  minutes or till potatoes are tender and most of the liquid is
  absorbed. If using frozen beans, add to ham and potato mixture the
  last 7 minutes of cooking.
    To serve, sprinkle with parmesan cheese. Per serving: 228 calories,
  20 g protein, 25 g carbohydrates, 5 g fat, 42 mg cholesterol, 993 mg
  sodium, 999 mg potassium

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Ham & Shrimp Creole
 Categories: Main dish, Fish
      Yield: 6 servings

      3 tb Butter
      2 c  Canned tomatoes
  1 1/2 c  Hot water or stock
      2 tb Onion flakes
      3 ts Salt
    1/2 ts Sugar
    1/8 ts Thyme
    1/2 lb Raw shrimp, peeled
      3 tb Flour
    1/4 c  Tomato paste
    1/2 c  Diced green pepper
      2 tb Chopped parsley
      2 ts Chili powder
    1/4 ts Garlic powder
      2 c  Diced, cooked ham
      1 ts Lemon juice

     Melt butter in a 2.5 qt heavy saucepan.  Remove from heat.  Blend
  in flour and cook over low heat until the mixture is a medium to dark
  brown. Remove from heat and add the next 11 ingredients.
     Simmer 20 minutes, covered.  Add ham, shrimp and lemon juice.  Cook
  uncovered, for 10 minutes or until shrimp turn pink.  Serve over hot
  cooked rice.

MMMMM
---

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Rice Nut Loaf
 Categories: Vegetarian, Ovo-lacto, Main dish
      Yield: 6 servings

      3 c  Cooked brown rice
      8 oz Sharp Cheddar cheese
           -- shredded
      4    Eggs; lightly beaten
      1 md Onion; chopped
      1 c  Shredded carrots
    1/2 c  Italian-style breadcrumbs
    1/4 c  Chopped walnuts
    1/4 c  Chopped sunflower kernals
    1/4 c  Sesame seeds
    1/2 ts Salt
    1/4 ts Ground black pepper
     16 oz Spaghetti sauce (optional)

  Combine rice, cheese, eggs, onion, carrots, breadcrumbs, walnuts,
  sunflower kernals, sesame seeds, salt and pepper; pack into greased
  9-inch loaf pan. Bake at 350 degrees F. for 50 to 60 minutes until
  firm. Let cool in pan 10 minutes; unmold and slice.  Serve with
  heated spaghetti sauce.

  Each serving provides: * 444 calories * 20.2 g. protein * 25.9 g. fat
  * 33.6 g. carbohydrate * 2.5 g. dietary fiber * 187 mg. cholesterol *
  546 mg. sodium

  Source: "Veg-able Rice" Reprinted with permission from USA Rice
  Council Electronic format courtesy of Karen Mintzias

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Tofu Fried Rice
 Categories: Main dish, Vegetarian, Vegan
      Yield: 4 servings

      1 tb Dark sesame oil
 10 1/2 oz Firm tofu
           -- cut into 1/2-inch cubes
      2    Garlic cloves; minced
      1 ts Ground ginger
     10 oz Frozen peas; thawed
      1 c  Bean sprouts
      1 c  Sliced mushrooms
      4    Green onions; sliced
      2 md Carrots
           -- cut into diagonal slices
      4 c  Cooked brown rice; chilled
    1/2 c  Slivered almonds; toasted
    1/4 c  Soy sauce

  Heat oil in large skillet or wok over medium-high heat.  Stir-fry
  tofu in oil with garlic and ginger 3 minutes.  Add peas, bean
  sprouts, mushrooms, onions and carrots.   Stir-fry until peas and
  carrots are tender. Stir in rice, almonds and soy sauce; heat
  thoroughly.

  Each serving provides: * 423 calories * 18.7 g. protein * 17.4 g. fat
  * 52.4 g. carbohydrates * 7.9 dietary fiber * 0 mg. cholesterol * 937
  mg. sodium.

  Source: "Veg-able Rice" Reprinted with permission from USA Rice
  Council Electronic format courtesy of Karen Mintzias

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Beef Ravioli
 Categories: Italian, Pasta, Groundmeats, Sauces, Untested
      Yield: 4 servings

MMMMM--------------------------FILLING-------------------------------
    1/2 lb Ground beef
      1 ea Small onion, minced
      1 ea Garlic clove, minced
    1/4 c  Minced parsley
      2 tb Grated Parmesan cheese
           Salt
      1 ea Egg
           Water

MMMMM------------------------PASTA DOUGH-----------------------------
  2 1/4 c  Flour
      2 ea Eggs
    1/4 c  Water
      1 tb Olive or Salad oil
      1 ts Salt

MMMMM-----------------------MARINARA SAUCE----------------------------
      2 tb Olive or salad oil
      1 ea Small onion, chopped
      1 ea Garlic clove, minced
      1 tb Sugar
      2 ts Basil
      1 ts Salt
     16 oz Can Tomatoes
      6 oz Can Tomato Paste

  FILLING:  In 10-inch skillet over medium-high heat, cook beef, onion,
  and garlic until all pan juices evaporate, onion is tender, and meat
  is browned.  Remove skillet from heat; stir in parsley, cheese, and
  1/2 ts salt, then egg.  Cover and refrigerate groundbeef filling.
  PASTA DOUGH: In large bowl, stir 2-1/4 cups flour with remaining
  ingredients to make a stiff dough.  On well-floured surface, knead
  dough until smooth and not sticky, about 20 times.  Cover dough with
  plastic wrap and let rest 30 minutes for easier rolling.  Cut dough
  into 4 pieces.
   On floured surface with floured rolling pin, roll 1 piece into 12"
  by 8" rectangle.  With dull edge of knife, lightly mark dough into
  twentyfour 2-inch squares.  Place a scant teaspoon of groundbeef
  filling in center of each square.  Roll second piece of dough into
  12" by 8" rectangle; place over filling. Press around filling and
  along edges.  With cutter or knife, cut into 24 ravioli; place in
  single layer on floured, clean cloth towel. Repeat with remaining
  dough and filling.  Let ravioli dry 30 minutes.  In 8 quart saucepan
  over high heat, heat 6 quarts water and 2 teaspoons salt to boiling.
  Add ravioli, stirring gently to separate pieces so they do not stick
  together; heat to boiling.  Reduce heat to medium; cook until tender
  but firm. About 5 minutes.  Drain ravioli; serve with Marinara sauce.
  MARINARA SAUCE:  In 2 quart saucepan over medium-low heat, in hot
  oil, cook onion and garlic until tender.  Stir in sugar, basil, salt,
  tomatoes with their liquid, and tomato paste; heat mixture to
  boiling, stirring to break up tomatoes.  Reduce heat to low; cover
  saucepan and simmer 20 minutes to blend flavors, stirring
  occasionally.

  Source: Unknown

MMMMM
---

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Squash Casserole II
 Categories: Vegetables, Casseroles
      Yield: 1 servings

      3 lb Squash
      3 ea Carrots
      1 sm Jar pimento
      1 cn Cream of Chicken soup
      1 lg Onion
      1 pk Corn bread stuffing mix
    1/4 lb Oleo
           Salt & pepper to taste

     Dice squash, carrots and onions.  Boil until tender and drain. Add
  pimento to oleo and cream of chicken soup. Season with salt and
  pepper. Cover bottom of baking dish with part of stuffing mix. Layer
  squash mixture over stuffing and top with remainder of stuffing mix.
  Bake at 350 F. until lightly brown.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Campbell's Spanish Chicken and Mushrooms
 Categories: Chicken
      Yield: 4 servings

      2 tb Olive or vegetable oil
      4 ea Chicken breast halves
           Skinless, boneless
      2 c  Sliced  fresh mushrooms
           (6 oz)
      1 cn CAMPBELL'S condensed Italian
           Tomato soup
    1/2 ts Water
    1/4 c  Sliced VLASIC pimento stuff
           Olives
      2 tb Burgundy or other dry wine
      4 c  Hot cooked egg noodles
    1/4 c  Grated Parmesan cheese
           (optional)
           Fresh oregano for garnish

  In 10" skillet over medium high heat, in 1 tablespoon hot oil, cook
  chicken 10 minutes or until browned on both sides. Remove; set aside.
  Reduce heat to medium. In remaining 1 tablespoon hot oil, cook
  mushrooms until tender and liquid is evaporated, stirring often. Stir
  in soup, water, olives and wine. Heat to boiling. Return chicken to
  skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken
  is on longer pink, stirring occasionally. Serve with noodles.
  Sprinkle with cheese. Garnish with oregano, if desired.

  Source "Campbell's Quick and Easy Recipes" ;1993

  \/\/. <. |>. 9/17/94

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Campbell's Savory Chicken and Mushrooms
 Categories: Chicken
      Yield: 4 servings

      2 tb Margarine or butter
      4 ea Chicken breast halves
           Skinless, boneless
  1 1/2 c  Fresh broccoli flowerets
  1 1/2 c  Sliced fresh mushrooms
           (4 oz)
      1 cn CAMPBELL'S condensed cream
           Of chicken & broccoli soup
    1/4 c  Milk
      2 tb Dijon style mustard
      4 c  Hot cooked egg noodles
           Cherry tomatoes
           Oregano

  In 10" skillet over medium high heat, in 1 tablespoon hot margarine,
  cook chicken 15 minutes or until browned on both sides and no longer
  pink. Remove; keep warm. Reduce heat to medium. In same skillet, in
  remaining 1 tablespoon hot margarine, cook broccoli and mushrooms
  until vegetables are tender and liquid is exaporated, stirring often.
  Add soup, milk and mustard. Heat through, stirring occasionally.
  Spoon soup mixture over chicken. Serve with noodles. Garnish with
  tomatoes and oregano, if desired.

  Source "Campbell's Quick and Easy Recipes" ;1993

MMMMM
---

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Lemon-Coated Fillets
 Categories: Main dish, Fish, Microwave, Sthrn/livng
      Yield: 4 servings

    1/4 c  Butter (or marg.)
      2 ts Lemon juice
     16 oz Fish fillets; thawed
           Salt; to taste
           Pepper; to taste
    3/4 c  Breadcrumbs, seasoned dry
           Paprika
           Lemon slices; opt.
           Parsley sprigs, fresh; opt.

  Place butter in a 1-cup glass measure.  Microwave at HIGH for 30
  seconds or until butter is melted.  Stir in lemon juice.

  Sprinkle fillets with salt and pepper; brush both sides of each with
  butter mixture.  Gently dredge fillets in breadcrumbs, and sprinkle
  with paprika. Arrange fillets in a 12x8x2" baking dish with thicker
  portions to outside (thinner portions may overlap if necessary).
  Cover with waxed paper.

  Microwave at HIGh for 3 to 5 minutes or until fish flakes easily when
  tested with a fork, giving dish one half-turn during cooking.
  Garnish with lemon slices and parsley, if desired.

  SOURCE: Southern Living Magaizne, March 1980. Typos by Nancy Coleman.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Poached Fish in Creamy Sauce
 Categories: Main dish, Fish, Microwave, Sthrn/livng
      Yield: 4 servings

      3 tb Water
      2 tb Wine, dry white
      1 md Carrot; cut into 1/2" pieces
           -(about 1/2 cup)
      1    Celery stalk; cut into 1"
           -pieces (about 1/2 cup)
      1 md Onion; sliced and separated
           -into rings
    1/2    Lemon; sliced
      3    Peppercorns
      1    Bay leaf
      2 tb Parsley, fresh; chopped
    1/8 ts Salt
     16 oz Fish fillets; thawed
           Breadcrumbs, seasoned dry
           Paprika

MMMMM---------------------CREAMY SWISS SAUCE--------------------------
      3 tb Butter (or marg.)
      3 tb Flour, all-purpose
    1/4 ts Salt
    1/8 ts Pepper, white
      1 c  Half-and-half
    1/2 c  Fish stock; reserved
    3/4 c  Cheese, Swiss; shredded(3oz)

  Combine first 10 ingredients in a 12x8x2" baking dish; stir well,
  being sure vegetables are evenly distributed in dish.  Cover with
  clear plastic wrap; microwave at HIGH for 4 to 6 minutes or until
  vegetables are crisp-tender

  Arrange fish fillets over vegetables with thicker portions to outside
  of dish (thinner portions may overlap, if necessary).  Cover and
  microwave at HIGH for 3 to 5 minutes or until fish flakes easily when
  tested with a fork, giving dish one half-turn during cooking.  Remove
  fish fillets, and keep warm.  Strain fish stock, and discard
  vegetables. Add enough water to fish stock to measure 1/2 cup; use to
  prepare Creamy Swiss Sauce.

  Return fillets to baking dish; spoon sauce over fillets.  Sprinkle
  with breadcrumbs and paprika.  Cover and microwave at MEDIUM for 2 to
  3 minutes or until bubbly.

  Creamy Swiss Sauce: Place butter in a 1-quart glass measure or
  casserole dish.  Microwave at HIGH for 30 seconds or until butter
  melts; blend in flour, salt, and pepper. Gradually add half-and-half
  and fish stock, stirring well.

  Microwave at HIGH 2-1/2 minutes; stir well.  Microwave at HIGH for
  1-1/2 to 2-1/2 minutes or until thickened and bubbly, stirring at 1
  minute intervals.  Add cheese, stirring until melted. Yield: about 2
  cups.

  SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Fish Fillets Au Gratin
 Categories: Main dish, Casserole, Fish, Sthrn/livng
      Yield: 6 servings

      6 tb Butter (or marg.)
      1 c  Onion; chopped
    1/2 c  Celery; chopped
    1/2 c  Green pepper; chopped
      6 tb Flour, all-purpose
  1 1/2 c  Milk
  1 1/2 ts Salt
      1 ts Pepper
    1/4 ts Thyme
        ds Hot sauce
      1 lb Fish fillets; thawed
      1 c  Breadcrumbs
    1/2 c  Cheese, Cheddar; shredded

  Melt butter over low heat in a saucepan; saute onion, celery, and
  green pepper until tender.  Blend in flour, stirring well.  Gradually
  add milk, stirring constantly.  Cook over medium heat, stirring
  constantly, until smooth and thickened.  Add salt, pepper, thyme and
  hot sauce, blend well.

  Place fish fillets in a buttered 8" square baking dish; cover with
  sauce. Combine breadcrumbs and cheese; sprinkle over sauce.  Bake at
  450 degrees for 20 to 25 minutes or until fish is done.

  SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman.

MMMMM
---

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Crunchy Fried Fillets
 Categories: Main dish, Fish, Sthrn/livng
      Yield: 4 servings

           Salt
      1 lb Perch fillets; thawed
           Flour, all-purpose
      1    Egg; beaten
      3 tb Water
     25    Crackers, saltine; to 30
           Oil, salad; hot

  Lightly salt fillets; dredge each in flour.  Beat egg and water; dip
  floured fillets in egg mixture.  Coat well with cracker crumbs,
  pressing crumbs into fish.  Fry fillets in hot oil over medium heat
  until browned. Drain on absorbent paper.

  SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Wieners in Butter and Beer Sauce
 Categories: Main dish, Sandwich, Sthrn/livng
      Yield: 10 sandwiches

    1/4 c  Butter
     12 oz Beer
      1 lg Onion; thinly sliced
      1 lb Wieners, all-meat
     10    Buns, wiener

  Melt butter in saucepan; add beer and onion.  Cover and cook over low
  heat 30 minutes.  Transfer saucepan to grill.  Heat wieners on grill.
  While they grill, use tongs to dip them into beer sauce four or five
  times at 5-minute intervals.  Serve wieners in buns; spoon cooked
  onion and sauce over wieners.

  SOURCE: Southern Living Magazine, sometime in the 1970s. Typso by
  Nancy Coleman.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Cheese Hounds
 Categories: Main dish, Sandwich, Sthrn/livng
      Yield: 10 sandwiches

     10    Wieners
     10    Strips cheddar cheese
     10 sl Bacon
     10    Wiener buns

  Slit wieners lengthwise to make pockets.  Stuff each pocket with a
  strip of cheese. Wrap each wiener with a slice of bacon and fasten
  ends with toothpicks.  Broil 4 to 5 inches form heat, turning
  frequently, for 5 minutes or until bacon is crisp.  Serve in buns.

  SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by
  Nancy Coleman.

MMMMM
---

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Crunchy Ham Casserole
 Categories: Casseroles, Meats
      Yield: 4 servings

      2 c  (7 oz) elbow macaroni,
           -uncooked
  1 1/2 c  Cubed ham
      1 cn Cream of chicken soup
    1/2 c  Sour cream
    1/2 c  Milk
     10 oz Pk frozen broccoli spears,
           -cook, drain
      1 c  (4oz) shredded cheddar
      1 cn Durkee French Fried Onions
           -2.8oz

  Prepare macaroni according to pkg directions; drain. Combine macaroni
  and ham; place in a 9 x 13 inch baking dish. Blend soup, sour cream,
  and milk, pouring half the mixture over ham and macaroni. Arrange
  broccoli on top. Pour remaining sauce over broccoli and sprinkle with
  cheese. Bake uncovered at 350 degrees for 20 minutes.  Top with
  French Fried onion and bake 5 minutes longer.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Squash Casserole I
 Categories: Vegetables, Casseroles
      Yield: 1 servings

      1 lb Fresh Summer Squash
      1 c  Onions/shallots--chopped
    1/4 c  Mushrooms
    1/2 c  Quick oats
      1 ea Egg--beaten
           Salt & Pepper to taste
      1 ts Salt
    1/2 c  Chopped celery
    1/4 c  Pimento
    3/4 c  Milk
      2 ea Hard cooked eggs, chopped
           Ritz crackers, crumbled

     Cover squash with water, cook until tender.  Drain and set aside.
  Saute celery, shallots, mushrooms and pimento. Add to squash. Add
  remaining ingredients, except cracker crumbs and place mixture in
  buttered casserole. Bake at 400 F. for 15 min.  Remove from oven,
  cover with Ridz cracker crumbs and bake additional 15 min.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Squash Casserole II
 Categories: Vegetables, Casseroles
      Yield: 1 servings

      3 lb Squash
      3 ea Carrots
      1 sm Jar pimento
      1 cn Cream of Chicken soup
      1 lg Onion
      1 pk Corn bread stuffing mix
    1/4 lb Oleo
           Salt & pepper to taste

     Dice squash, carrots and onions.  Boil until tender and drain. Add
  pimento to oleo and cream of chicken soup. Season with salt and
  pepper. Cover bottom of baking dish with part of stuffing mix. Layer
  squash mixture over stuffing and top with remainder of stuffing mix.
  Bake at 350 F. until lightly brown.

MMMMM
---

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Congressional Bean Soup (Crockpot)
 Categories: Crockpot, Soup, Legumes, Varmeats, Tested
      Yield: 6 servings

      1 lb Small white beans
      8 c  Water
      2 c  Ham, diced
      1 c  Onion, diced
      1 c  Celery, chopped
      2 tb Parsley, chopped
      1 ts Salt
    1/4 ts Pepper
      1 ea Bay leaf

  Assemble ingredients in Slow Cooker.  Cover and cook on low 8-10
  hours or until beans are tender.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Chili (Crockpot)
 Categories: Chili, Beef, D/g, Crockpot
      Yield: 8 servings

      3    One pound cans kidney beans
           -drained
      2    One pound cans tomatoes -
           -cut up
      2 lb Ground beef browned and
           -drained
      2 md Onions coarsely chopped
      1 c  Diced celery
      1    Glove minced garlic
      4    -6 tablespoons chili
           -powder
      1 ts Cumin
           -salt and pepper to taste

  Put all ingredients in Crockpot in order listed.  Stir once.

  Cover and cook on Low for 10 12 hours   or    High 5 - 6 hours. ==
  Courtesy of Dale & Gail Shipp, Columbia Md. ==

  Converted by MMCONV vers. 1.50

MMMMM
---
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chef Freddy's White Spaghetti
 Categories: Cyberealm, Entres, Sauce/gravy
      Yield: 6 servings

      1    (stick of)Butter [melted]
    3/4 c  Flour
      2 c  Milk [room temp.]
  1 1/2 tb Onion powder
  1 1/2 tb Garlic powder
      1 ts Italian seasoning
  1 1/2 ts Mrs. Dash [original]
  1 1/2 ts White pepper
      1 cn (4oz) Mushrooms [sliced]
           (or  c fresh `shrooms)
    1/2 c  Parmesan (or Romano) cheese
           [Grated]
           Pasta for 6 servings

  1)     In a med to large bowl make a silk sauce by wisking the flour
  into the melted butter adding a little at a time `til the butter
  won't take any more flour and you have a thick paste. Wisk in the
  room temp. milk `til it is silky smooth and free of lumps...
  2)      Pour this into an electric frying pan and simmer on low just
  to keep warm, stirring to prevent lumping. (you may add more milk  c
  at a time to keep smooth, BUT NOT THIN)...
  3)      Add the remaining ingredients (except the pasta) wisking
  completely after each addition (adjusting for your personal taste)...
  4)      Prepare your pasta, (fresh is best if you can find it or make
  it), stirring the sauce occasionally...
  5)      When the pasta is tender but not over cooked, drain it in a
  collender and put it on a warmed serving plate or platter, then
  carefully pour the sauce over the top and garnish with sprigs of
  fresh parsley... Serve with fresh italian bread or rolls (plain or
  garlic) and a nice italian wine...

  Variations:
  a)      With meat; Brown 1 lbs. of ground beef and 2 tb of dried
  minced onions in a frying pan. Drain off the fat and pour on top of
  the pasta before you pour on the sauce...
  b)      With meatballs; Prepare your favorite meatball recipe and when
  they are done put them in the sauce and serve over the pasta...
  c)      All together now; The way that we like it is; after the pasta
  is tender but not over cooked, add the ground beef, stirring to mix
  well, then add the sauce, again stirring to mix well...

  Source: Chef Freddy's Kitchen and Fred Goslin, in Watertown NY, on
  Cyberealm Bbs. home of KookNet @ (315) 786-1120

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: CONGRESSIONAL BEAN SOUP (CROCKPOT)
 Categories: Crock pot, Soups, Legumes, Varmeats, Tested
      Yield: 6 servings

      1 lb Small white beans
      8 c  Water
      2 c  Ham, diced
      1 c  Onion, diced
      1 c  Celery, chopped
      2 tb Parsley, chopped
      1 ts Salt
    1/4 ts Pepper
      1 ea Bay leaf

  Assemble ingredients in Slow Cooker.  Cover and cook on low 8-10
  hours or until beans are tender.

MMMMM
---
  KOOK-NET : Mike's Resort BBS, Fayetteville,AR,(501)521-8920

|OLX$SOM|
BBS: CYBERLM
Conference: 34,KN-TheBigFea
Number: 241
Reply-to: 0
Private: No
Receipt: No
ExHeader: No
Date: 1995-02-26,04:09
From: MICHAEL PROTHRO
To: ALL
Subject: New Crockpot Recipe 2/5
Flags: 

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: CHILI (CROCKPOT)
 Categories: Soups, Beef, Personal, Crock pot
      Yield: 8 servings

      3    One pound cans kidney beans
           -drained
      2    One pound cans tomatoes -
           -cut up
      2 lb Ground beef browned and
           -drained
      2 md Onions coarsely chopped
      1 c  Diced celery
      1    Glove minced garlic
      4    -6 tablespoons chili
           -powder
      1 ts Cumin
           -salt and pepper to taste

  Put all ingredients in Crockpot in order listed.  Stir once.

  Cover and cook on Low for 10 12 hours   or    High 5 - 6 hours. ==
  Courtesy of Dale & Gail Shipp, Columbia Md. ==

  Converted by MMCONV vers. 1.50

MMMMM
---

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: CROCKPOT STUFFED CABBAGE
 Categories: Beef
      Yield: 6 servings

     24 ea CABBAGE LEAVES
      1 c  CHOPPED ONIONS
    1/2 c  MINUTE RICE
    1/8 ts PEPPER
    1/4 ts NUTMEG
      6 oz CAN TOMATO PASTE
      1 lb LEAN GROUND BEEF
      2 ea MINCED GARLIC
    1/2 ts SALT
    1/4 ts LEAF THYME
    1/4 ts CINNAMON
    3/4 c  WATER

  WASH CABBAGE LEAVES.  BOIL 4 CUPS WATER.  TURN HEAT OFF.  SOAK LEAVES
  IN WATER FOR 5 MINUTES.  REMOVE, DRAIN AND COOL.  COMBINE REMAINING
  INGREDIENT EXCEPT TOMATO PASTE AND WATER.  PLACE 2 TBSP OF MIXTURE ON
  EACH LEAF AND ROLL FIRMLY.  STACK IN CROCKPOT.  COMBINE TOMATO PASTE
  AND WATER AND POUR OVER STUFFED CABBAGE.  COVER AND COOK ON LOW
  SETTING FOR 8 TO 10 HOURS.

MMMMM
---

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: CROCKPOT MEATBALLS
 Categories: Appetizers
      Yield: 6 servings

      1    Jo Ferry
      2 lb Hamburger
      1 c  Breadcrumbs
      1    Egg
           Grated parmesan cheese
           Parsley and oregano
           Onion and garlic powder
           Milk
      1 cn Beer
      1 pk Ketchup; regular size

  Mix hamburg, breadcrumbs, egg, seasonings and milk together. Make
  small meatballs. Mix ketchup and beer in the crockpot and start to
  heat. You can put the raw meatballs into the sauce and simmer for
  several hours. I like to bake the meatballs first to get out most of
  the grease.

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MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: CHICKEN AND SAUSAGE GUMBO  (CROCKPOT)
 Categories: Cajun, Poultry, Ham, Crock pot
      Yield: 1 servings

    1/3 c  All-purpose flour
    1/3 c  Cooking oil
      3 c  Water
     12 oz Fully cooked smoked sausage
           -links, sliced and
           -quartered
      2 c  Chopped cooked chicken
      2 c  Sliced okra OR one 10-oz
           -package frozen whole okra,
           -sliced
    1/2    Inch thick
      1 c  Chopped onion
    1/2 c  Chopped green pepper
    1/2 c  Chopped celery
      4    Cloves garlic, minced
      1 ts Salt
    1/2 ts Pepper
    1/4 ts Ground red pepper
           -Hot cooked rice

  For roux, in a heavy 2-quart saucepan stir together flour and oil till
  smooth.  Cook over medium-high heat 5 minutes, stirring constantly.
  Reduce heat to medium.  Cook and stir constantly about 15 minutes
  more or till a dark, reddish brown roux forms.  Cool.

  In a 3 1/2, 4-, 5-, or 6-quart crockery cooker place water.  Stir in
  roux. Add sausage, chicken, okra, onion, green pepper, celery,
  garlic, salt, pepper, and red pepper.  Cover; cook on low-heat
  setting for 10-12 hours or on high-heat setting for 4 1/2 to 5 hours.
  Skim off fat. Serve over rice. Makes 6 servings.


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---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: HAMMIN DI PESACH (LAMB, MEATBALLS & SPINACH FOR PASSOVER)
 Categories: Meats, Jewish, Italian, Kooknet, Cyberealm
      Yield: 1 servings

      1    Chicken breast (2 halves)
           -ground
      4 ts Olive oil
      1    Egg; slightly beaten
      2 tb Matza meal*
      8 c  Chicken broth
           -salt
           -freshly ground black pepper
      1 ds Nutmeg
  2 1/2 lb Lamb,breast of or rib chops
      2    Garlic cloves; sliced
      2    Parsley, Italian sprigs
           -coarsely chopped
      1 c  -Warm water
      2 lb Spinach,cooked and slightly
           -drained
      4    Matzot;regular, broken into
           -large pieces

  * Matza meal and Matzots may purchase in some supermarkets and Jewish
  grocery stores.

  (The word Hammin (or Hammim) is derived from the Hebrew adjective Ham
  or warm which describes certain dishes that are kept warm for
  prolonged periods of time...In Pitigliano, however Hammin was the
  classic one-course meal for Passover that both rich and poor used to
  make. The only difference between the versions was the in the cuts of
  meat used. Poor people used breast of lamb..and meatballs made with
  beef(when the cost of ground beef was a fraction of the cost of
  chicken.) People who didn't have to worry about the cost used tiny
  rib chops from baby lamb and chicken balls."

  Combine ground chicken, 1 Tbsp olive oil, egg, matza meal and 2 Tbsp
  broth in small bowl. Add salt, pepper and nutmeg to taste and mix
  well. In large pot, place the lamb with remaining oil, sprinkle with
  1 tsp salt and 1/4 tsp pepper and lightly brown for 2-3 minutes. Add
  garlic, parsley and 1 cup of warm water. Form many tiny bowls with
  the ground chicken mixture and gently add to pot with lamb. Cover and
  simmer 1 to 1/2 hours. Add spinach and 1 Tsp salt and simmer,
  covered, 15 minutes longer. Transfer the lamb chops, half the spinach
  and most of the gravy to a hot serving dish and keep warm. Add
  remaining broth to pot and bring to a boil. Add matza pieces and cook
  4 to 5 minutes. Turn the heat off and let stand 5 minutes before
  serving as a soup. Serve the lamb and spinach as the main dish.
  SERVES: 6-8

  Source: _The Classic Cuisine of the Italian Jews_

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---------- Recipe via Meal-Master (tm) v8.02

      Title: Joyce's Chicken Wings
 Categories: Improv, Kohl, Main dish, Poultry
      Yield: 1 servings

           Chicken Wings
           Flour
           Salt & Pepper
           Crisco shortening

  Cut each wing into three sections (I throw away the tiny meatless part).
  Skin the "drumsticks" and cut away excess skin and fat/feathery edges of
  the "double-bone" sections.  Salt and pepper both sides of each piece.

  Put some flour into a bowl (with a lid that fits it). Add salt and pepper.
  Dump all the chicken pieces into the flour, put the lid on tightly, then
  shake to thoroughly cover each piece of chicken.

  You can cook right away, but I usually refrigerate the chicken for a
  couple of hours to allow the flour to get sticky.  Then pull apart the
  pieces, add flour and shake again while my Crisco is getting hot.

  Deep fry the pieces in Crisco shortening...add enough Crisco to a skillet
  to be about 1/2" deep.

  Serve while hot with side dishes of hot sauce...my favorite recipe is
  my own...contained in:
  IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce and Clem Kohl

-----


---------- Recipe via Meal-Master (tm) v8.02

      Title: Joyce's Chicken Wings
 Categories: Improv, Kohl, Main dish, Poultry
      Yield: 1 servings

           Chicken Wings
           Flour
           Salt & Pepper
           Crisco shortening

  Cut each wing into three sections (I throw away the tiny meatless part).
  Skin the "drumsticks" and cut away excess skin and fat/feathery edges of
  the "double-bone" sections.  Salt and pepper both sides of each piece.

  Put some flour into a bowl (with a lid that fits it). Add salt and pepper.
  Dump all the chicken pieces into the flour, put the lid on tightly, then
  shake to thoroughly cover each piece of chicken.

  You can cook right away, but I usually refrigerate the chicken for a
  couple of hours to allow the flour to get sticky.  Then pull apart the
  pieces, add flour and shake again while my Crisco is getting hot.

  Deep fry the pieces in Crisco shortening...add enough Crisco to a skillet
  to be about 1/2" deep.

  Serve while hot with side dishes of hot sauce...my favorite recipe is
  my own...contained in:
  IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce and Clem Kohl

-----


---------- Recipe via Meal-Master (tm) v8.02

      Title: Quick Chicken Wing Sauce
 Categories: Improv, Kohl, Sauces
      Yield: 1 servings

      1 c  Medium or Hot Salsa/Picante
      3 T  Honey
      1 T  Lemon juice
           Red Devil Hot Sauce
           Dry Mustard

  Measurements are not exact!  You'll have to experiment until you get the
  taste YOU want.  For a small amount of this sauce, start with one cup of
  Salsa.  Add about 3 T honey, 1 T lemon juice (don't need this, but it adds
  some tartness), and a few shakes of Red Devil hot sauce (or Tabasco).
  Instead of Red Devil or Tabasco, use dry mustard which doesn't "take over"
  the sauce as much as Red Devil or Tabasco.

  Mix well.  Taste.  If not hot enough, use Hot Salsa or Hot Picante and/or
  add more Red Devil.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce and Clem Kohl

-----

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Bul-ko-kee or "Fire Beef"
 Categories: Cyberealm, Entres, Beef
      Yield: 2 servings

      1 lb Thinly sliced sirloin
    1/4 c  Soy sauce
    1/4 c  Sugar
      1 tb Minced garlic
      1 ts Sesame oil
    1/2 c  Chopped green onions

  Mix soy, sugar. garlic, oil, and green onions in a mixing bowl. Add
  sirloin.  Mix it all together by hand.  Let marinate at least 1 hour,
  covered and refrigerated.  Heat wok to high. Add a little more oil.
  Add meat mixture to the wok and cook at high until the meat is done.
  Serve over hot rice.

  **I often add vegetables such as onion, green peppers, or broccoli to
  the wok after the meat has begun cooking, so they will be cooked yet
  crisp.

  Source: Found while surfing the nets
  Reproduced for you in MM format by Fred Goslin in WATERTOWN NY
  on CYBEREALM Bbs, home of KOOKNET @ (315) 786-1120

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Kentucky Chicken coating
 Categories: Cyberealm, Entres, Poultry
      Yield: 1 batch

      1 tb Celery salt
      1 tb Onion Salt
      1 tb Poultry Seasoning
      1 tb Seasoning Salt
      2 tb Baking Powder
  1 1/2 ts Pepper
  1 1/2 ts Paprika
  1 1/2 ts Ginger
    1/2 ts Thyme
      2 ts Sweet Basil
      1 ts Oregano
      1 tb Garlic Salt
      2 tb Dry mustard

  For every 2/3 cup of flour add 3 Tbsp. of spice mixture.  Dip
  par-boiled chicken pieces (cooled) in flour mixture, then in egg and
  milk mixture, then shake in bag with flour mixture again.  Deep fry
  till golden.

  (This recipe originally called for one to do the milk & egg thing,
  then deep fry till golden -then oven cook at 400F for 30 min.)

  Source: Found while surfing the nets Reproduced for you in MM format
  by Fred Goslin in WATERTOWN NY on CYBEREALM Bbs, home of KOOKNET @
  (315) 786-1120

MMMMM

---

---------- Recipe via Meal-Master (tm) v8.02

      Title: Clem's Chicken Mozzarella
 Categories: Improv, Kohl, Main dish, Poultry
      Yield: 3 Servings

      3    Chicken breasts, skinned
           Black pepper
           Lemon pepper
           Garlic salt
           Olive oil
      1 md Onion; chopped
      3    Celery; stalks
      2    Green pepper rings (1/4")
           Catsup
           Barbecue sauce
           Mozzarella cheese

  Chicken
    Lightly pepper breasts with black and lemon peppers. Then lightly
  sprinkle garlic salt on top.  Roll each piece in flour.  Fry in olive oil
  until ==lightly== browned.

  Sauce
    Saute in butter: Onions, celery, green pepper.  Simmer while chicken is
  frying.

  Into a clean skillet, place the chicken breasts.  Cover with catsup, then
  about half as much barbecue sauce.  Spoon vegetables on top.  Cover each
  breast with 1/8" slices of Mozzarella.  Cover, then simmer 1 hour.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A collection of Recipes from the Kitchen of Joyce and Clem Kohl

-----

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: King Ranch Casserole
 Categories: Poultry, Casseroles
      Yield: 1 servings

      1    Fryer chicken
      1 md Onion chopped
    3/4 c  Chopped celery
      1 ts Salt
      1 cn Cream of chicken soup
      1 cn Cream of mushroom soup
     12    Tortillas cut in pieces
      1    Chopped green pepper
      1 cn Ro-tel tomatoes
      1 c  Sharp cheddar cheese

  Contributed to the echo by: Janice Norman This recipe for chicken
  casserole is a real rib sticker from the famous King Ranch in Texas.
  KING RANCH CASSEROLE Boil chicken, onion, celery & salt until chicken
  is tender. Remove chicken from broth and cool, remove bones, chop
  chicken. Boil broth down to 1-1/2 c & add soups & mix. Preheat oven
  to 350 degrees. Arrange tortillas in pieces in bottom of buttered 8 x
  12 in casserole with tortillas pieces. Cover tortilla pieces with
  chicken chunks. Sprinkle with green peppers. Cover with Ro-tel
  tomatoes. Pour soup mixture over all of it. Cover with foil & bake 35
  to 40 min. Remove from oven and remove foil. Sprinkle with cheese,
  return to oven, cook til cheese is bubbly Serve hot.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tangy Short Rib Barbecue
 Categories: Casseroles, Meats
      Yield: 6 servings

      5 lb Beef short ribs
      2 tb Oil
      1 c  Onions,chopped
  1 1/4 c  Catsup
    3/4 c  Water
    1/4 c  Worcestershire sauce
    1/4 c  Vinegar
      2 tb Brown sugar
      2 ts Salt

  1. Cut ribs into individual portions, about 2 1/2 inches wide; trim
  excess fat.

  2. Place ribs on a rack in a foil-lined roasting pan; bake in
  preheated 450'F. oven until browned, about 20 minutes.

  3. Reduce oven temperature to 350'F.

  4. Remove beef and rack from the pan; pour off fat.

  5. Return beef to the pan without the rack.

  6. Heat oil in a saucepan; add onions and saute 2 minutes.

  7. Stir in remaining ingredients; bring to a boil.

  8. Reduce heat and simmer, uncovered, 2 minutes; pour over beef to
  coat.

  9. Cover and bake in 350'F. oven until beef is fork-tender, about 2
  hours, spooning sauce over beef once.

  10. Skim excess fat from sauce in pan.

  11. Arrange beef on a platter; serve with pan sauce.

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---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Turkey Stew with Dumplings
 Categories: Poultry, Casseroles
      Yield: 4 servings

  1 1/4 lb Turkey breast tenderloins
      4    Slices diced bacon
      4    Carrots cut in chunks
      2    Quartered onions (I use
           Diced)
      2    Stalks celery, cut in
           Chunks
      2 c  Water, divided
    1/4 ts Rosemary
      1    Bay leaf
      3 tb Flour
      1 c  Bisquick
    1/3 c  Milk
      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.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: English Shepherd's Pie
 Categories: Meats, Irish, Casseroles
      Yield: 6 servings

      5 lg Potatoes
           Salt
      2 tb Butter/margarine
      1 ds Milk/whipping cream
           Pepper
      1 lb Lean ground beef
      1 lg Tomato chopped
      6    Sliced mushrooms
      2 tb Chopped parsley
      1 tb Tomato paste
      1 ds Worcestershire sauce
      1 c  Brown gravy
      1 pk (10-oz) frozen peas or 1 lb
           -peas shelled

  Cook potatoes in salted water to cover. Drain, cool and peel. Mash in
  large bowl with butter, milk and season to taste with salt and
  pepper. SEt aside. Saute beef until browned, stirring to keep meat
  crumbly. Season to taste with salt and pepper. Add tomatoes,
  mushrooms, parsley, tomato paste, worcestershire and gravy. Stir to
  mix. Add peas and cook about 5 minutes. Turn mixture into casserole.
  Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes
  until top is crispy brown.

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---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Spam-Mac Casserole
 Categories: Meats, Casseroles
      Yield: 8 servings

           Ingredients:
      1    (7 oz.) pkg. elbow macaroni
      2 tb Margarine or butter
    1/2 c  Chopped onion
      1 c  Frozen peas and carrots
     14 ts Pepper
      2 c  Milk
      1 c  Shredded Swiss cheese
      1 cn (12oz.) Spam, cubed
      2 tb Flour
      1 ts Dijon mustard
           Buttered bread crumbs

  Directions: Prepare elbow macaroni according to package directions;
  drain. In medium saucepan, melt butter. Add onion, cook until tender.
  Stir in flour, mustard and pepper.  Blend in milk.  Cook, stirring
  constantly, until thickened and bubbly.  Add cheese; stir until
  melted.  Combine macaroni, Spam, peas and carrots, and cheese sauce.
  Pour into a 3-quart baking dish.  Top with bread crumbs.  Bake in 350
  degree oven until hot and bubbly, about 30 minutes.  Refrigerate
  leftovers.  6 to 8 servings.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chicken Rice Casserole
 Categories: Poultry, Side dishes, Casseroles
      Yield: 1 servings

      1 c  Instant rice
      1 cn Cream of chicken soup
      1 cn Cream of mushroom soup
    1/2 pk Dry onion soup
  1 1/2 cn Water
      1 c  Whole chicken

  Servings: 1

  Mix all ingredients except chicken in a 9 x 13-inch baking pan. Add
  cut up chicken parts, skin side up. Bake covered 2 hours at 350
  degrees or 3 hours at 300 degrees.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Brisket of Beef
 Categories: Main dish, Meats, Casseroles
      Yield: 6 servings

      3 lb Brisket
      1 c  Stewed tomatoes
      1    Onion soup mix
      2 c  Water
      6    Ginger snap cookies.
           Salt & pepper; to taste

  I have a great recipe for brisket of beef.  It is easy, makes
  its' own great gravy and tastes even better as leftovers. This can be
  cooked either in slow cooker or the oven. Either way, put in the
  brisket, mix the onion soup with 2 cups of water and pour it over the
  meat. Pour the can of stewed tomatoes over the brisket. Place the
  cookies in the liquid, not on the meat.  You can break them up to
  fit. Seal the pan securely with aluminum foil. (If in a slow cooker
  just put on the lid.) Bake at 325 for three hours without peeking !!
  Take out the meat, and slice it thinly against the grain and return
  it to the pan with the gravy. Reseal and bake at 225 for about one
  hour. Make sure all the meat slices are covered by the liquid so the
  meat does not dry out. This is tender and delicious. The gravy is
  great over rice or wide noodles. FROM: BARBARA ZEGER (BNTH32A)

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Irish Hot Pot
 Categories: Irish, Casseroles
      Yield: 6 servings

      6 md Potatoes peeled and sliced
           -thin
      2 md Onions sliced thin
      3    Carrots scraped and sliced
           -thin
    1/4 c  Cooked rice not instant
      1 cn (14.5-oz) peas with liquid
      1 pk (20-oz) sausage links/
           -ground chuck browned in
           -amounts you like
      1 cn (15-oz) condensed cream of
           -tomato soup diluted with a
           -soup

  can of water Salt and white pepper to taste

  In a buttered, 4 quart casserole layer the potatoes, onions and
  carrots, season each layer as you go with salt and pepper. Sprinkle
  with rice, then the peas with their liquid and top with the meat.
  Pour the diluted soup over all. Bake, covered, in a 375 degree oven
  for 1 hour. Remove cover, turn sausages and bake an additional hour,
  uncovered.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Vidalia Sweet Onion Chicken Breast Casserole
 Categories: Poultry, Casseroles
      Yield: 2 servings

      1    Large chicken breast, split
           -and boned
      2 tb Vegetable oil
      2    Medium-sized potatoes,
           -peeled and sliced
      2    Medium-sized Vidalia sweet
           -onions, peeled and
           Sliced
      1 cn (10 3/4-oz) cream of
           -mushroom soup, undiluted
           Paprika

  Brown breast in oil and drain on paper towel. Oil a 1 1/2-quart
  casserole. Layer potatoes on bottom; follow with a layer of onions
  and top with a layer of mushroom soup. Gently, place chicken breast
  over soup and sprinkle with paprika. Cover tightly and bake at 350
  degrees for 1 hour.

  Yield: 2 servings

  Source: The Berkshire Eagle  April 22, 1991
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Canada: Tourtiere -- Pork Pie
 Categories: Main dish, Meats, Casseroles
      Yield: 16 servings

      3 c  Mashed potatoes
      3 lb Lean pork, ground
      1 c  Water
    1/4 ts Nutmeg
    1/4 ts Allspice
      1 tb Salt
    1/4 ts Pepper
    1/2 c  Onion, chopped
           Pastry for 2 (2 crust) pies

    Tourtiere or pork pie is a regional French-Canadian dish usually
  served at Christmas, This recipe makes two pies, each pie makes 8
  servings. There are many recipes for this pie, and this is called
  "Toochie" pie.

    In a saucepan, combine the ground pork, water, nutmeg, allspice,
  salt, pepper and onion.  Cook over moderate heat for 30 minutes,
  stirring often to prevent sticking. Remove from heat; add the mashed
  potatoes; and mix well. Cool.

    Fill two pastry-lined plates;adjust top crusts, slashing pastry to
  allow for the steam to escape as the pies bake.  Bake in a hot oven,
  425 degrees F., For 40 minutes.  Serve hot or cold.

  From: THE FLAVOR OF MAINE by Brownie Schrumpf.  A culinary special
  published by The Bangor Daily News Copyright 1976.

  Shared by Robert Rostrup

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Babysitter's Spaghetti Casserole
 Categories: Casseroles, Italian, Meats
      Yield: 4 servings

      1 lb Hamburger
      2    Onions; chopped
      2    Celery stalks; chopped
      1    Green pepper; chopped
      1 c  Tomatoes; 28 oz
      1 pk Spaghetti or other pasta 500
      2 ts Cheese; blue, crumbled (opt
    1/4 c  Cheese; grated

  Preheat oven to 350F. In frypan, brown meat, stirring till light
  brown & crumbly. Add onions, celery & green pepper. Cook for 3 min.
  Add tomatoes & simmer a few minutes. Add salt & pepper.  Cook pasta;
  drain. In buttered 2 qt casserole, combine pasta, sauce & blue
  cheese. Sprinkle grated cheese on top. Bake in a 350F oven for 20 min.

  Source: Berton Family Cookbook

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pizza Casserole From Sylvia Steiger
 Categories: Casseroles
      Yield: 8 servings

      1 c  Chicken, cooked; optional
      1 c  Bell peppers, chopped
      2 c  Rice, cooked
 10 3/4 oz Tomato soup
    3/4 c  Mayonnaise
      1 cn Water chestnuts, sliced
    1/2 c  Olives; sliced
      1 tb Onions, chopped
    1/2 ts Salt
    1/4 ts Pepper, black
    2/3 c  Cheese, mozzarella, shredded
           Paprika

  Preheat oven to 350.  Mix all ingredients except cheese and paprika
  until well blended.  Place in 2 qt. casserole.  Bake, uncovered, 35
  minutes. Garnish with cheese and/or paprika, then bake 10 minutes
  more.

  Sylvia's comments: I thought this was yummy, but the kids turned up
  their noses.  I uses low-fat mayo and Campbell's Special Request
  tomato soup, so it really was low-fat.  Next time I'll leave out the
  chicken, too; it didn't add a thing except more fat!

  Copyright 1994 by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
  GT Cookbook echo moderator at net/node 004/005, Internet
  sylvia.steiger@lunatic.com

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: All in ONE Casserole
 Categories: Cyberealm, Casseroles
      Yield: 6 servings

      1 lb Ground beef
      1    Onion, sliced
      1 c  Celery, diced
      1 cn #2 tomatoes
      4 c  Cabbage, shredded
      1 c  Bread crumbs

  Brown meat in a big skillet. Remove from heat and drain the fat, if
  any. Add the onion, celery and tomatoes. Stir until well mixed. Place
  a layer of shredded cabbage in the bottom of a greased 2 quart
  casserole dish. Spoon over a layer of the beef mixture, alternating
  with the cab- bage and finishing with the cabbage on top. Sprinkle
  with bread crumbs. Bake, uncovered, for 1 hour at 350F. Serve with
  fried potatoes or fresh bread and a light dessert.

  Source: Women's Circle Magazine
  Typed for you by: Brigitte Sealing, Cyberealm BBS Watertown NY
  315-786-1120

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Another Tuna Casserole
 Categories: Cyberealm, Casseroles
      Yield: 6 servings

      1 cn Solid white tuna, drained
      1 cn Cream of mushroom soup
      1 cn Whole mushrooms, drained
    1/4 c  Celery, finely chopped
    1/4 c  Green pepper, finely chopped
      1 lg Can chow mein noodles
           Dash of garlic powder

  Combine everything in a casserole dish. Reserve some of the chow mein
  noodles for the topping. Bake at 350F for 25 minutes. Top with
  remaining noodles and return to oven for 5 min.

  Source: The warped mind of Linda Fields, Cyberealm BBS Watertown NY
  originally posted: 9/16/92
  315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Shrimp Casserole Charleston
 Categories: Cyberealm, Casseroles, Fish
      Yield: 8 servings

    1/2 lb Mushrooms; sliced
      2 tb Butter
      1 ea Onion; minced
      2 ea Tomatoes, chopped
    1/2 c  Half & Half
      2 tb Flour
    1/4 c  Sherry
      1 tb Worcestershire sauce
      3 lb Shrimp; cooked and peeled
    1/2 c  Buttered bread crumbs
      1 x  Salt and pepper to taste
    1/2 ts Paprika or to taste

  Saute mushroom in butter. Add onion and tomatoes and simmer for ten
  minutes. Blend Half & Half and flour and add along with sherry,
  Worcestershire, salt, pepper, and paprika, to taste. Add shrimp,
  cooked and peeled, and put in large buttered casserole. Top with
  crumbs and bake at 350~ until brown, about 20 minutes.

  Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Macaroni and Cheese Casserole
 Categories: Main dish, Cheese/eggs, Casseroles, Microwave
      Yield: 6 servings

      3 tb Butter or margarine
  3 1/2 tb Flour
    3/4 ts Salt
    1/4 ts Pepper
      2 ts Dry mustard
      3 c  Milk
    1/2 lb Sharp Cheddar cheese,
           -shredded
      8 oz Elbow macaroni, cooked and
           -drained
     12 oz Can luncheon meat, cut into
           -1/4 inch strips
      3 tb Melted butter or margarine
    1/2 c  Seasoned fine dry bread crumb

  1. In a deep, 2 1/2-quart, heat-resistant, non-metallic casserole melt
  butter or margarine in Microwave Oven 30 seconds. 2. Blend in flour,
  salt, pepper and dry mustard stirring until smooth. 3. Gradually stir
  in milk until smooth. 4. Heat, uncovered, in Microwave Oven 10
  minutes or until thick- ened and smooth. Stir frequently during last
  half of cooking time. 5. Add shredded cheese and stir until melted.
  6. Add cooked macaroni and luncheon meat. Stir until well blended. 7.
  In a small, heat-resistant, non-metallic bowl combine melted butter
  or margarine and bread crumbs and heat, uncovered, in Microwave Oven
  3 minutes or until bread crumbs are lightly browned. 8. Sprinkle
  bread crumb mixture over macaroni mixture. 9. Heat, uncovered, in
  Microwave Oven 5 minutes or until heated through.

  Variation: 2 1/2 cups of ham, tongue, turkey, other leftover meat or
  other luncheon meat may be substituted for the canned luncheon-meat.

  From _The New Deluxe Sharp Microwave Oven Cookbook_

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Peggy and Bruce's Baked Chicken Breast Casserole
 Categories: Poultry, Casseroles, Cyberealm
      Yield: 2 servings

      2 x  Large Chicken Breasts
      2 x  Large PEI Potatoes
      4 x  Large Carrots
      2 x  Medium Onions
      1 ts Oregano
      1 ts Thyme
      1 ts Rosemary
      1 ts Paprika
      1 ts Parsley
      1 ts Garlic Powder
    1/4 c  Olive Oil
      1 ds Cayenne Pepper

  1) Combine all seasonings. Cut vegetables into large chunks.

  2) Put chicken breasts in casserole dish. Surround with vegetable
  chunks.
     Brush olive oil generously on all poultry and vegetables.

  3) Sprinkle spices on chicken only. Bake covered in a 350 F oven
     approximately 1 hour. Uncover and continue to bake until
  vegetables are
     crispy and the potatoes/chicken are browned.

  For a spicy variation, dash some worcestershire sauce and/or tabasco
  over the dish before baking.

  From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tater Tot Casserole
 Categories: Casseroles, Main dish
      Yield: 4 servings

      1 lb Ground beef
      2 tb Onion, chopped
      1 cn Cream of Mushroom soup
      6 oz Cheddar cheese, shredded
           Tater tots

  Brown beef and onion, add soup and cheese, stir.  In 2 qt casserole,
  make a single layer of tater tots then beef mixture.  Repeat.  Bake
  350, 30 mins.

  MY NOTE: Why not try putting meat, onion and soup mixture on the
  bottom, then place potatoes on top and sprinkle with cheese. This way
  the potatoes would be crispy on the outside and not mushy.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Crunchy Ham Casserole
 Categories: Casseroles, Meats
      Yield: 4 servings

      2 c  (7 oz) elbow macaroni,
           -uncooked
  1 1/2 c  Cubed ham
      1 cn Cream of chicken soup
    1/2 c  Sour cream
    1/2 c  Milk
     10 oz Pk frozen broccoli spears,
           -cook, drain
      1 c  (4oz) shredded cheddar
      1 cn Durkee French Fried Onions
           -2.8oz

  Prepare macaroni according to pkg directions; drain. Combine macaroni
  and ham; place in a 9 x 13 inch baking dish. Blend soup, sour cream,
  and milk, pouring half the mixture over ham and macaroni. Arrange
  broccoli on top. Pour remaining sauce over broccoli and sprinkle with
  cheese. Bake uncovered at 350 degrees for 20 minutes.  Top with
  French Fried onion and bake 5 minutes longer.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pork Chop Potato Bake Casserole
 Categories: Meats, Casseroles
      Yield: 6 servings

      6    Pork chops
      1 cn Cream of celery, or mushroom
    1/2 c  Milk
    1/2 c  Sour cream
           Salt and pepper
     24 oz O'brien potatoes, OR hash
           -browns
      1 c  Cheddar cheese; shredded
      1 cn Fried onions

  Brown pork chops in a small amount of oil. Sprinkle with salt and
  pepper. Stir in potatoes, 1/2 C shredded cheese, and 1/2 the fried
  onions. Spoon into 13x9 baking dish. Arrange pork chops and cover.
  Bake at 350 for 40 minutes. Top with remaining cheese and onions and
  bake 5 minutes longer, uncovered.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Hamburger Hot Pot
 Categories: Meats, Casseroles
      Yield: 5 servings

MMMMM-----------------------RIVAL COOKBOOK----------------------------
  1 1/2 lb Ground beef
    1/4 ts Garlic powder
      2 ts Salt
    1/4 ts Pepper
      6 md Potatoes; peeled and sliced
      3 md Onions; sliced
      1 cn Golden mushroom soup
    1/2 c  Water

  In skillet, lightly brown ground beef; drain well. Add garlic powder,
  salt and pepper; set aside. Place half the potatoes and half the
  onions in greased crockpot. Add browned beef. Top with remaining
  potatoes and onions. Combine mushroom soup and water; spread over
  top, being sure to moisten and cover evenly. Cover and cook on low
  setting for 8 to 10 hours.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Baked Chicken Breasts with Cheese
 Categories: Casseroles, Poultry
      Yield: 8 servings

      4    Chicken breasts,split
    1/4 lb Swiss cheese slices
      1 cn Cream of celery soup
    1/4 c  Sherry
      1 c  Herb-flavored croutons
      3 tb Butter

  1. Arrange chicken in a greased 2-quart shallow baking dish; put
  cheese slices over chicken. 2. Mix soup with sherry; pour over
  cheese. 3. Sprinkle with croutons; dot with butter. 4. Bake in
  preheated 350'F oven 1 hour, or until tender.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Easy Fish Casserole
 Categories: Casseroles, Fish
      Yield: 8 servings

MMMMM----------------QUICK & DELICIOUS CASSEROLES---------------------
 14 1/2 oz Halibut; frozen
      8 oz Egg Noodles; wide
     10 oz Mixed Vegetables; frozen
    1/2 c  Half-and-half
    1/2 c  Milk
      1 cn Cream/mushroom soup
      1 c  Sour cream
      2 ts Worcestershire sauce
    1/2 ts Onion powder
           Salt
           Pepper

  1. Bake halibut (breaded or batter-dipped) according to package
  directions; set aside. 2. Cook noodles and vegetables according to
  directions on each package. 3. Meanwhile, combine remaining
  ingredients in a shallow 2-quart casserole. 4. Drain noodles and
  vegetables; add to casserole, stirring to combine. 5. Bake in
  preheated 350'F. oven 20 minutes. 6. Remove dish from oven and place
  fish on top; bake, uncovered, 10 minutes longer, or until heated
  through. SOURCE: Quick and Delicious Casseroles

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Flounder Florentine
 Categories: Casseroles, Fish
      Yield: 6 servings

MMMMM----------------QUICK & DELICIOUS CASSEROLES---------------------
    1/4 c  Onion; chopped
    1/8 ts Rosemary; crushed
      2 tb Butter or margarine
  9 1/2 oz Spinach; frozen, chopped
    1/4 c  Almonds; toasted, chopped
    1/2 c  Rice; cooked
      1 tb Lemon juice; fresh
      6    Flounder fillets, fresh
      1 cn Cream/mushroom soup
    1/4 c  Water
           Paprika

  1. In a saucepan, cook onion with rosemary in butter until tender. 2.
  Add spinach, almonds, rice and lemon juice; heat, stirring
  occasionally. 3. Place 1/4 cup mixture on each fish fillet; roll and
  secure with toothpicks. 4. Arrange fish rolls in a shallow
  112x8x2-inch baking dish; bake in preheated 350'F. oven 20 minutes.
  5. Meanwhile, blend soup and water; set aside. 6. Pour soup over
  baked fish, stirring around sides; bake 15 minutes longer, or until
  done. 7. Sprinkle with paprika and serve piping hot. NOTE: Flounder
  Florentine can be prepared in advance and refrigerated before you
  bake-and-serve. SOURCE: Quick and Delicious Casseroles

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Hamburger and Noodle Casserole
 Categories: Meats, Casseroles
      Yield: 4 servings

    1/2 lb Noodles, uncooked
      1 lb Ground beef
      1 sm Onion
    1/2 c  Milk
           Salt & pepper
    1/2 c  Velveeta cheese; cut up
      1 cn Cream of mushroom soup

  Cook noodles half done. Fry ground beef and onion. Drain grease. Mix
  together with noodles. Add the rest of the ingredients. Cheese may be
  mixed in or sprinkled on top. Bake 1 hour at 350. Serves 4 to 8,
  depending on size of serving.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Sour Cream Stuffed Boneless Chicken
 Categories: Casseroles, Poultry
      Yield: 9 servings

MMMMM----------------------THE ROSE COTTAGE---------------------------
      4 c  Cooked, cubed chicken
      1 cn Cream of chicken soup
      1 cn Cream of celery soup
      1 pt Sour cream
      8 oz Package herb stuffing mix
           Dash black pepper

  In a 9x13 inch oven pan layer the chicken, soups, and sour cream.
  Don't mix. Prepare the stuffing according to the package directions,
  adding pepper to taste. Spread over the sour cream. Bake in a 350
  oven for 45 minutes. Serve like lasagna. Source: The Rose Cottage

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Quick Chicken and Biscuits
 Categories: Casseroles, Poultry
      Yield: 5 servings

      3 lb Boneless chicken breast
      1 pk Big Country B`scuits
      1 cn Cream of chicken soup

  Place chicken in ungreased casserole. Pour soup over top. Cover. Bake
  at 350 for 1 hour. Put biscuits on top of chicken. Bake, uncovered,
  until biscuits are brown.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chicken Francaise
 Categories: Poultry, Casseroles
      Yield: 6 servings

      6 md Chicken breasts
    1/2 c  Dry white wine
      1 cn Cream of mushroom soup
      3 oz Mushrooms; sliced,(1/2 cup)
      1    Paprika
      1 c  Sour cream
           Hot cooked rice

  Place chicken breasts, skin side up, in 12x7" baking dish; sprinkle
  with salt. Blend wine into mushroom soup; add mushrooms and pour over
  chicken. Bake at 350~ for 1- 1 1/4 hours. Remove chicken to platter;
  sprinkle with paprika. Pour sauce into saucepan; blend in sour cream
  and heat gently till hot. Do not boil or sauce may separate. Serve
  sauce over chicken and hot cooked rice.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Moussaka Casserole
 Categories: Casseroles
      Yield: 6 servings

      2 md Eggplants; peeled
           Salt
    1/2 lb Ground beef
    1/2 lb Ground lamb
      2 md Onions; chopped
      6 oz Tomato paste
    1/2 c  Parsley, fresh; chopped
    1/2 c  Wine, dry red
    1/2 c  Water
      2    Eggs
    1/4 c  Cheese, Parmesan; PLUS
      2 tb Cheese, Parmesan; divided
    1/2 c  Breadcrumbs, soft; divided
      1 ts Salt
    1/2 ts Cinnamon, ground
    1/4 ts Pepper
        ds Nutmeg, ground
           Oil, vegetable
      2 tb Butter (or marg.); melted

MMMMM---------------------------SAUCE--------------------------------
  2 1/4 c  Butter (or marg.)
    1/4 c  Flour, all-purpose
    1/4 ts Salt
        ds Pepper
    1/4 ts Nutmeg, ground
      2 c  Milk
      2    Egg yolks; beaten
      2 tb Lemon juice

  Cut eggplant into 1/2" thick slices; sprinkle both sides with salt.
  Place in a bowl, and set aside.

  Brown meat in a large skillet; add onion and cook until tender.  Stir
  in tomato paste, parsley, wine, and water; simmer 3 to 5 minutes,
  uncovered. Remove from heat, and let cool slightly.

  Combine eggs and 1/4 cup Parmesan cheese; beat well.  Add to meat
  mixture. Stir in 1/4 cup breadcrumbs, 1 teaspoon salt, cinnamon,
  pepper, and nutmeg.

  Drain eggplant slices; pat dry with absorbent paper.  Fry in
  vegetable oil until lightly browned on both sides; drain on absorbent
  paper.

  Sprinkle 2 tablespoons breadcrumbs in a greased 13x9x2" baking pan.
  Top with eggplant; cover with meat mixture.  Top with sauce.  Cover
  with foil, and bake at 350 degrees for 45 minutes.

  Combine butter, 2 tablespoons Parmesan cheese, and remain g 1/4 cup
  breadcrumbs; sprinkle over casserole.  Bake 20 additional minutes,
  uncovered, until golden brown.

  Sauce: Melt butter in a heavy saucepan.  Combine flour, salt, pepper,
  and nutmeg; add to butter, stirring until smooth.  Gradually add
  milk, and cook over medium heat, stirring constantly, until thickened
  and bubbly. Reduce heat to low.  Stir some of hot mixture into yolks;
  add to remaining sauce mixture, stirring constantly, and cook 2
  minutes. Remove from heat; stir in lemon juice.  Cover until needed.

  SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy
  Coleman.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Sour Cream Tortilla Casserole
 Categories: Casseroles, Vegetarian, Mexican
      Yield: 12 servings

    1/2 c  Onion,chopped
      2 tb Salad oil
      1 cn Tomatoes(28oz)
      1 pk Mexican rice seasoning mix
      2 tb Salsa jalapena
     12    Corn tortillas
    1/2 c  Salad oil
    3/4 c  Onion,chopped
      1 lb Monterey Jack cheese,grated
      2 c  Dairy sour cream
      1 ts Salt,seasoned
           Pepper,seasoned

  1. Saute onion in 2 tablespoons salad oil until tender.

  2. Add tomatoes, seasoning mix and salsa jalapena, breaking up
  tomatoes.

  3. Bring mixture to a boil; reduce heat and simmer, uncovered, 15 to
  20 minutes. Set aside to cool.

  4. Fry tortillas lightly in a small amount of oil, 10 to 15 seconds
  on each side. (Do not let them get crisp.)

  5. Pour 1/2 cup sauce into the bottom of a 13x9x2-inch baking dish.

  6. Arrange a layer of tortillas over the sauce. (Tortillas can
  overlap.)

  7. Top with a third of the sauce, onions and cheese.

  8. Repeat the procedure twice, making 3 layers of tortillas.

  9. Combine sour cream and seasoned salt; spread over cheese to edges
  of dish.

  10. Sprinkle lightly with seasoned pepper.

  11. Bake, uncovered, in preheated 325'F. oven 25 to 30 minutes.

  12. To serve, cut in squares.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Cajun Creole
 Categories: Casseroles, Cajun, Fish
      Yield: 4 servings

      1 ea Onion;chopped;med
      2 tb Margarine
      1 ea Green pepper; chopped
      1 ea Celery stalk; chopped
      1 ea Bay leaf
      1 tb Parsley
      1 ts Cajun seasoning
      1 ts Salt
    1/8 ts Cayenne pepper
      6 oz Tomato paste
      2 c  Water
    1/4 c  Triple Sec
      2 c  Shrimp; not cooked

  Melt margarine, add onion, green pepper and celery. Saute until
  tender. Stir in remaining ingredients, except shrimp. Cook over low
  heat for 20 minutes. Add shrimp and cook for an additional 10
  minutes. Serve over rice.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Noodle Kugel
 Categories: Vegetarian, Casseroles, Jewish
      Yield: 8 servings

      1 lb Or 12 oz wide egg noodles
      2 tb To 3T butter or marg <opt>
      3 ea Eggs, can omit yolks
      2 c  Cottage cheese (1 lb) lowfat
    3/4 c  Sour cream/yogurt-lowfat ok
      8 oz Cream cheese-lowfat ok
      1 ts Vanilla extract
      1 ts To 2t cinnamon
    1/4 c  To 1/2c sugar
    1/2 ts To 1t salt

MMMMM--------------------------OPTIONAL-------------------------------
      1 tb To 2T lemon juice
    1/2 c  Packed raisins
      1 ea Tart apple, peeled,sliced
      2 ea Ripe peaches,peel,sliced

MMMMM----------------------OPTIONAL TOPPING---------------------------
      1 c  Bread crumbs/wheat germ
  1 1/2 ts Cinnamon
    1/4 c  Packed brown sugar

  1.  Preheat oven to 375.  Lightly grease 9x13 pan.

  2.  Cook the noodles until about half done.  Drain, and toss with
  butter or margarine <or simply rinse in cold water and drain again>.
  Transfer to a large bowl.

  3.  Combine eggs, cottage cheese, sour cream or yogurt, cream cheese,
  cinnamon, sugar, and salt in blender or food proc and whip until
  smooth--in several batches if necessary.  Stir this into the noodles,
  along with whatever additional additions you choose.  Transfer to the
  baking pan.

  4.  Combine the topping ingredients, and sprinkle them over the top.
  Bake uncovered for about 40 mins.  Serve hot, warm, or at room temp.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Beef & Corn Pie
 Categories: Meats, Casseroles
      Yield: 6 servings

      1 lb Ground beef
    1/2 c  Chopped onion
  8 3/4 oz Can whole kernel corn,
           Drained
      8 oz Tomato sauce
    1/2 c  Chopped bell pepper
      1 ts Dried basil leaves
    1/2 ts Dried oregano leaves
    1/2 ts Salt
    1/4 ts Red pepper sauce

MMMMM-----------------------CORNMEAL CRUST----------------------------
      1 c  Flour
    1/4 c  Yellow cornmeal
    1/4 ts Salt
    1/3 c  Butter, softened
      4 tb Water

MMMMM--------------------------TOPPING-------------------------------
    1/2 c  Shredded Cheddar cheese

  Heat oven to 400 degrees.  Cook ground beef and onion in 10 inch
  skillet, stirring occasionally, until beef is brown; drain.  Stir in
  corn, tomato sauce, bell pepper, basil, oregano, salt and pepper
  sauce. Prepare crust. Crust:  Mix flour, cornmeal and salt in medium
  bowl. Stir in butter and enough of the water to make a soft dough.
  Press crust dough firmly and evenly against bottom and side of
  ungreased pie plate. Spoon beef mixture into pie plate.  Bake 25
  minutes. Sprinkle with cheese. Bake about 5 minutes longer or until
  cheese is melted. Let stand 10 minutes before cutting.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pastitsio
 Categories: Main dish, Casseroles, Ethnic
      Yield: 24 servings

  1 1/2 lb Ziti thick, uncut macaroni
           Salt
      2 c  Grated cheeses*
      6 tb Melted butter
      7    Eggs
      6 c  Saltsa Kima
      6 c  Medium Saltsa Aspri
      1 ts Ground cinnamon
    1/2 ts Grated nutmeg
      1 c  Bread crumbs

  *Note: Grated cheeses can be any combination of mizithra, kefalotyri
  (hard ricotta) or Romano cheeses. In a large pot, boil the ziti in
  salted water until almost tender. Drain thoroughly. In a large bowl,
  combine the macaroni, 1 1/2 cups of the grated cheeses, the butter,
  and 4 of the eggs, lightly beaten.
      Butter an 11" x 15" x 3" baking pan, and in it layer half the
  macaroni mixture.  Separate 2 of the eggs and combine the 2 egg
  whites plus 1 more whole egg with the Saltsa Kima.  Spread it evenly
  over the macaroni in the pan and cover with the remaining macaroni.
  Meanwhile, combine the Saltsa Aspri with the 2 egg yolks and the
  spices. Pour over the macaroni, spreading it into the corners with a
  spatula. Sprinkle the top lightly with the remaining cheese and the
  bread crumbs. Bake in a 350 degree for 45 minutes or until a golden
  crust develops and the sauce bubbles. Remove from the oven and allow
  to stand for 15 minutes before cutting into squares. Serve on a warm
  platter. Note: Try this once using 1 1/2 pounds of ziti for an
  elegant pastitsio. A very rich recipe; you can safely reduce the meat
  sauce and Saltsa Aspri by one cup, if desired. From: "The Food of
  Greece" by Vilma Liacouras Chantiles.

  Typed for you by Karen Mintzias

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Sweet and Sour Chicken Crockpot
 Categories: Main dish, Poultry, Casseroles
      Yield: 8 servings

MMMMM----------------------PRODIGY FOOD BB---------------------------
      6 md Carrots;cut in 1/2" chunks
    1/2 c  Green pepper; chopped
    1/2 c  Onion; chopped
      3    Chicken breasts;split in 1/2
    1/2 ts ;Salt
     10 oz Sweet and sour sauce
 15 1/4 oz Pineapple chunks;drained
      3 tb Cornstarch
      3 tb ;cold water
      4 c  Rice; cooked & hot

  In a 3 1/2 to 4 quart crockery cooker place carrots, green pepper and
  onion. Top with chicken breasts. Sprinkle with salt.  Pour sweet-sour
  sauce and pineapple chunks over all; cover. Cook on LOW setting for 7
  to 8 hours or on HIGH setting for 3 1/2 to 4 hours.

  Remove chicken; keep warm. Blend cornstarch and water; stir into
  juices. Cover; cook on HIGH setting for 10-15 minutes or till
  thickened. Season to taste with salt and pepper.

  Serve over hot cooked rice.

  Typed for Meal Master 12/92 susan.grabowski@bnb.com Internet, TRGS55A
  Prodigy, 1:107/928 FIDO

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Elegant Potato SPAM Casserole
 Categories: Casseroles, Main dish
      Yield: 8 servings

      1 cn Condensed cream of potato
           -soup (10 3/4 oz)
    1/4 c  Grated Parmesan cheese,
           -divided
      2 tb Sherry
      4 c  Hot, prepared mashed
           -potatoes
           Vegetable cooking spray
      1 cn SPAM Luncheon Meat, cut into
           -small pieces (12 oz)
    1/4 ts Paprika

  Heat oven to 425'F. Combine soup, 2 tablespoons cheese, and sherry;
  stir until smooth. Spoon mashed potatoes into 1 1/2 quart casserole
  coated with cooking spray. Sprinkle SPAM on top of potatoes. Spread
  soup mixture over SPAM. Sprinkle remaining 2 tablespoons cheese and
  paprika over soup mixture. Bake 20 minutes or until thoroughly heated.

  NUTRITIONAL INFORMATION PER SERVING: Calories 205; Protein 11 grams;
  Carbohydrate 22 grams; Fat 8 grams; Cholesterol 40 milligrams; Sodium
  1100 milligrams.

MMMMM


---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: SPAM Vegetable Casserole
 Categories: Casseroles, Main dish
      Yield: 8 servings

      2 cn Cream of mushroom soup
           -(10 3/4 oz)
    1/2 c  Milk
    1/2 c  Pasteurized process cheese
           -spread
      1 pk Mixed frozen vegetables
           -(16 oz)
      1 cn SPAM Luncheon Meat, cubed
           -(12 oz)
  1 1/4 c  Uncooked instant rice
      1 c  Shredded Cheddar cheese
      1 cn French-fried onions (2.8 oz)
      2 c  Crushed butter crackers
    1/3 c  Butter or margarine, melted

  STATE FAIR RECIPE Jone Schumacher, Chapin, IL

  Heat oven to 350'F. In bowl, combine soup, milk, and cheese spread. In
  large bowl, combine vegetables, SPAM, rice, cheese, and onions; stir
  in soup mixture. Pour into 13x9" baking pan. Combine crackers and
  melted butter; sprinkle over casserole. Bake 50-55 minutes or until
  hot.

  NUTRITIONAL INFORMATION PER SERVING: Calories 371; Protein 13 grams;
  Carbohydrate 30 grams; Fat 23 grams; Cholesterol 60 milligrams;
  Sodium 1281 milligrams.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: SPAM Skillet Casserole
 Categories: Casseroles, Main dish
      Yield: 6 servings

      2    Baking potatoes, cut into
           -1/8" slices
      1 cn SPAM Luncheon Meat, cubed
           -(12 oz)
      1 c  Thinly sliced carrots
      1 c  Thinly sliced onions
    1/2 c  Thinly sliced celery
      2    Garlic cloves, minced
      2 tb Flour
      1 ts Coarsely ground pepper
    3/4 ts Dried whole thyme
      1 cn No-salt-added green beans,
           -drained (16 oz)
      1 cn No-salt-added whole
           -tomatoes, drained and
           -chopped (16 oz)
      1 cn No-salt-added vegetable
           -juice cocktail (5 1/2 oz)
           Butter-flavor vegetable
           -cooking spray

  Cook potatoes in boiling water 3 minutes or until crisp-tender.
  Drain. In skillet, cook SPAM until browned; remove from skillet. Add
  carrots to skillet and saute 4-5 minutes, stirring frequently. Add
  onion, celery, and garlic; saute until vegetables are tender. Combine
  flour, pepper, and thyme. Stir flour mixture into vegetable mixture;
  cook 1 minute, stirring constantly. Add SPAM, green beans, tomato,
  and vegetable juice cocktail. Bring to a boil. Reduce heat and simmer
  5 minutes, stirring occasionally. Remove skillet from heat; arrange
  potato slices over SPAM mixture to cover completely. Spray potato
  slices with vegetable cooking spray. Broil 6" from heat source 10
  minutes or until golden.

  NUTRITIONAL INFORMATION PER SERVING: Calories 245; Protein 13 grams;
  Carbohydrate 31 grams; Fat 8 grams; Cholesterol 45 milligrams; Sodium
  683 milligrams.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chicken-Stuffing Bake
 Categories: Poultry, Casseroles
      Yield: 6 servings

MMMMM--------------------PET CANNED MILK CAN-------------------------
     12 oz Canned milk
      3 tb Butter
      7 oz Cube stuffing mix
     10 oz Cream of mushroom soup
      2 c  Chicken or turkey, diced
      2 c  Cheese, shredded
      1 c  Broccoli florets, cooked
    1/2 ts Thyme leaves, dried

  Cheese can be Swiss, cheddar, or mozzarella. Preheat oven to 350. In
  1-qt saucepan over high heat, scald 3/4 c milk and butter. In large
  bowl, pour hot milk mixture over stuffing; toss to mix well. Pat 1/2
  of the stuffing mixture into buttered 12x8" baking dish. In medium
  bowl, stir soup, remaining milk, chicken, 1 c cheese, broccoli, and
  thyme until well-mixed. Spoon evenly over stuffing mixture in baking
  dish; top with remaining stuffing mixture.  Bake for 30 minutes.
  Sprinkle with remaining cheese. Bake until cheese is melted.

MMMMM
MMMMM

      Title: Caribbean Casserole
 Categories: Main dish, Casseroles
      Yield: 6 servings

      4 sl Pineapple; divided
     32 oz Pork and beans
      1 tb Mustard, prepared
      6    Frankfurters
      8    Cloves, whole
    1/4 c  Pineapple syrup

  Cut 2 pineapple slices in small wedges; combine with beans and
  mustard in a 1-1/2 quart casserole.  Arrange frankfurters on top. Cut
  remaining pineapple slices in half; place on franks.  Insert 2 cloves
  in each pineapple half.  Pour syrup over all.

  Bake at 375 degrees for 45 minutes or until bubbly.

  SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Grilled Country Ribs From George Fassett
 Categories: Cyberealm, Meats
      Yield: 4 servings

MMMMM----------------------MARINATING SAUCE---------------------------
      1 c  Vegetable oil
    1/4 c  White vinegar
      4    Eggs
      1 tb Salt
    1/2 ts Black pepper
    3/4 ts Bell's seasoning
      1 tb Parsley flakes
    1/4 ts Oregano
    1/4 ts Garlic Powder

MMMMM----------------------FOILED POTATOES---------------------------
      5 md Potatoes
    1/4    Stick of butter
    1/2 ts Parsley
      1    Clove garlic, chopped
      1 sm Onion, halved and sl
           Salt & Pepper to tas
           Veg. shortening

  Marinating the Ribs:

  Place country pork rib slices in a large container, such as a
  tupperware-type with a tight-fitting lid, add all ingredients for
  marinade. Cover and shake vigorously to mix.  Refrigerate, overnight
  best but a few hours at the least.  This is an adaptation to the
  class "Fireman's Field Days" marinade.

  Preparing the potatoes:

  Spread out two 3 ft. sheets of heavy duty aluminum foil, splice
  together to form one wide one.  Rub vegetable shortening on center
  2/3 of foil to prevent sticking.  Slice potatoes, skin still on, onto
  foil food processor works wonders..).  Season potato slices with
  remainder ingredients, slice butter over top.    Carefully draw sides
  of foil together and crimp (don't pull apart seam on bottom!) and
  then roll up ends.

  Cooking:

  Get grill hot, place foil potatoes over high heat and cook for to 20
  min., then move to low-heat area, upper shelf, or keep warm in oven.
  (Check potatoes by unrolling top a bit and they should be soft,
  bottom layer browned well.)

  Keeping grill hot, lay out pork slices from marinade and grill Adjust
  temp for flaming/burning, not letting them fire or char.  Turn baste,
  letting marinade cook on top of meat before turning again.  The egg
  congeals on the hot surface of the ribs and helps to coat the ribs
  Continue turning and basting every few minutes until all marinade is
  g approx. 30-40 minutes. Cut into thickest part of a slice and check
  fo doneness - there should be no pink.  The object of turning and
  basting to build up a coating of the cooked marinade on the meat,
  almost like crust. Meat will have a well-cooked appearance but should
  not be char black (don't let flames ignite marinade and burn it).

  Serve foil potatoes hot from foil (mmm, get the crispy ones on
  bottom, like potato chips!) and dive into the ribs.  Add your
  favorite vegetable or corn on the cob for a great meal, any time of
  the year!

  From George Fassett, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: George Fassett's Meat Marinade
 Categories: Cyberealm, Sauces
      Yield: 2 servings

      1 c  Oil
    1/3 c  Vinegar
      4    Eggs
      1 tb Bell's seasoning
      1 ts Salt
    1/4 ts Pepper
      1 tb Parsley flakes
           Oregano

  Add ingredients to a bowl with a lock top. Add one piece of meat at a
  time (either chicken, pork, beef or venison) and shake vigor- ously
  to mix ingredients. Then add the rest of the meat and let marinate
  overnight in the refrigerator.

  If you charcoal the meat over a grill or open fire, baste with the
  marinade each time you turn, and the meat will form a marinade crust.
  It's great.

  Source: George Fassett, Cyberealm BBS, Watertown NY Typed for you by:
  Linda Fields, Cyberealm BBS Watertown NY 1992 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: George Fassett's Steak Sauce
 Categories: Cyberealm, Sauces
      Yield: 1

      3 tb Ketsup
      1 ts Worchestershire sauce
      2    Or 3 shakes of soy sauce
           Salt and pepper

  "Here's a very quick and easy steak sauce, mimicking A-1 sauce..I've
  never measured any of it, just put it together....

  Take all ingredients and put it in a cup and mix well. You can vary
  the flavour you like the best, or jazz it up with more seasonings
  (garlic? celery salt? thyme?) or even add a drop or two of smoke
  flavoring. Regardless, it does well in a pinch when you don't have any
  A-1 in the house."

  From: George Fassett, Cyberealm BBS, Watertown, NY
  originally posted 4/92

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Barbequed Garlic Chicken
 Categories: Poultry, Barbeque
      Yield: 6 servings

      3 lb Roasting Chicken
      3 ts Garlic, chopped
      2 ts Salt
      2 tb Black Peppercorns
      1 c  Fresh Coriander, chopped
      2 tb Lime Juice
           Tomatoes
           Scallions

  Cut chicken in half lengthwise, and remove bones, if desired. Crush
  the garlic with salt into a smooth puree. Coarsely crush the
  peppercorns with a mortar and pedestal or blender. Combine in a flat
  dish with the coriander, and lime juice. Rub the mixture well into
  the chicken on all sides, cover and refrigerate overnight or at least
  one hour.

  BBQ chicken over glowing coals, turning about every 5 minutes, until
  chicken is no longer pink and the skin is crisp.

  Garnish with tomatoes and curls of scallions. Serve with a salad of
  cucumber, scallions and tomatoes, seasoned with lime and salt.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: TEXAS BEEF BARBECUE
 Categories: Barbeque
      Yield: 12 servings

  3 1/2 lb Beef Brisket; In 1 Piece
      1 c  Catsup
    1/2 c  Cider Vinegar
    1/4 c  Worcestershire Sauce
    1/4 c  (1/2 Cube) Butter
      3    Ribs Celery; Finely Chopped
      1 md Onion; Finely Chopped
      2    Cloves Garlic; Minced
      1 md Fresh Or Canned Green Chile
           Seeded And Minced; OR
      2 ts Chili Powder
      1 ts Paprika
    1/2 ts Salt
    1/2 ts Freshly Ground Black Pepper

  When the fire has burned down to hot coals, spread to provide
  moderate heat and fit a drip pan in front of in the center of the
  coals. Place the brisket, fat side up, over the drip pan. Cover the
  grill and adjust the dampers to maintain slow steady heat. While the
  meat is cooking, in a sauce pan combine all of the other ingredients,
  blending well, and simmer for 10 minutes.  After 1 hour, baste the
  meat lightly with the sauce and turn the meat as needed to cook
  evenly. Replenish the fire as needed, but don't pile the coals, as
  the brisket should cook slowly. Cook 4 to 5 hours total until the
  meat almost falls apart. Sprinkle 2 to 3 handfuls of hickory chips,
  that have been soaked in water, over the coals. Cover the grill or
  enclose the top of the meat in a sheet of foil, tucked around the
  bottom edges of the meat and let the hickory smoke the meat for 10 to
  15 minutes. Remove the cover and brush the meat with the sauce. Place
  the meat on a platter and slice.  It will crumble. Serve the meat and
  the remaining sauce on split and buttered sandwich buns. Any leftover
  sandwiches can be frozen and reheated in a Microwave or conventional
  oven, or the shredded meat and sauce can be frozen together to reheat
  later for sandwiches.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Rajun Cajun Ribs
 Categories: Barbeque
      Yield: 1 servings

      3 lb Pork spareribs
           -Boiling water to cover

  Rajun Cajun Sauce

  2/3 cup ketchup 1/4 tsp cayenne pepper 1/8 tsp pepper 1/8 tsp garlic
  powder 1/8 tsp chili powder

  Cut ribs into easy to handle portions.  Cook in boiling water until
  tender, about 1 hour.  Drain,  Cool.

  Rajun Cajun Sauce:  Combine all 5 ingredients together in small bowl.
  Brush over ribs.  Place ribs on grill over medium-hot heat. Turn and
  baste often, about 10 minutes until well glazed and hot. Serves 4.

  More heat can be added to suit your taste.  Just add more cayenne
  pepper.

  Origin: Jean Pare, Company's Coming  (Barbecues) Shared by: Ed Vroone

MMMMM

---

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02

      Title: BARBEQUED PORK CHOPS
 Categories: Barbecue, Poultry, Kansas
      Yield: 4 servings

      4    Large pork chops
           Barbeque seasoning
           Garlic salt
           Celery salt
           Paprika
           K.C. masterpiece sauce

  Rub chops with seasoning and add garlic, celery salt.
  Sprinkle paprika and smoke on coals for 20 min. low heat.
  Increase heat for about 40 min.
  Baste during last few minutes with sauce.

  Typed by  Annette Johnsen
  Source:  Kansas City Barbq. Society

MMMMM

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02

      Title: SPICY PORK STEAK
 Categories: Barbecue, Kansas, Poultry
      Yield: 4 servings

  1 1/2 lb Pork steak
           Dry Spice Rub
      1 ts Garlic powder
      2 ts Black pepper
    1/2 ts Cayenne pepper
      1 tb Paprika
    1/2 ts Thyme
    1/2 ts Oregano
    1/2 ts Rosemary
    1/2 ts Salt

  Combine spices and coat meat.
  Let stand 30 min. before cooking.
  Grill over medium heat.
  Sprinkle additional spice when turning

  Typed by Annette Johnsen
  Source  Kansas City Barbq Society

MMMMM

---

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02

      Title: MOON'S MARINATED FLANK STEAK
 Categories: Barbecue, Kansas, Meats, Marinade, Frozen
      Yield: 1 servings

      1    Flank steak
      2    Cloves garlic crushed
  2 1/2 tb Vinegar
    1/4 c  Honey
  1 1/2 ts Ginger
    3/4 c  Vegetable oil

  Combine all and marinate overnight.
  Or freeze in Ziplock bag and refrigerate the night before cooking.
  Grill as usual.
  Typed by Annette Johnsen
  Source Kansas City Barbq Society

MMMMM

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02

      Title: MOONEY'S STICKY MONSTER BONES
 Categories: Smoker, Meats, Marinade, Frozen, Barbecue
      Yield: 2 servings

      5 lb Meaty beef ribs
      1    10 1/2 oz can beef broth
           Dry rib seasoning
           Barbecue sauce
           Marinade
      1 c  Mesquite flavored bar-q sauc
    1/4 c  Apple cider

  Combine marinade and marinade meat in refrigerate over night.
  To freeze put meat and marinade in ziploc and refrigerate the night
  before grilling.

  Set up grill use hickory chunks of wood and pour beef broth on drip
  pan and add dry rib seasoning.

  Remove ribs from marinade and drain and liberally add barbq seasoning.
  Place the ribs on grill over the drip pan and smoke 2 1/2 to 3 hours.
  Add barbq sauce at least two to three times during the final hour.
  Will hold nicely in 200 degree oven for several hours if covered.
  Serve with extra sauce.
  Typed by Annette Johnsen
  Source Kansas City Barbq Society

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chicken Provincial
 Categories: Cyberealm, Mom's best, Poultry
      Yield: 4 servings

      1    Stewing chicken
      3 c  Water
      1    Large onion, chopped
      4    Whole black peppercorns
           Salt
    1/2 c  Celery, chopped
      1 tb Parsley, finely chopped
      1 tb Olive oil
      1 tb Flour
      1 pk Frozen peas, 10 oz
    1/2 c  Milk
           Juice and rind of 1 lemon
           Pepper to taste
           Hot rice, mashed potatoes or
           Noodles

  Disjoint chicken and cook in pressure cooker for 15-20 minutes along
  with parsley, bayleaf, onion, salt, peppercorns, and celery. If you
  don't have a pressure cooker, you can use any large pot, and cook as
  long as necessary over medium heat until chicken is very tender.

  Remove chicken, drain, and slice off meat, removing all skin. Do not
  discard stock. Keep chicken warm.

  Skim fat from the stock, and reserve 1 cup.

  In a heavy skillet, heat oil. Stir in flour, and cook until brown.
  Add 1 cup chicken stock and peas. Cover and simmer 6-8 minutes.
  Uncover, add milk, lemon juice and rind, salt and pepper. Bring to
  boil, and reduce heat and cook until thickened.

  On a large platter, place the mashed potatoes, rice, or noodles. On
  top of that, arrange the warmed chicken, and top with the peas
  mixture. Garnish with parsley.

  (works well with leftover chicken or turkey)


  From the secrets of Linda Fields, Cyberealm BBS, Watertown NY
  315-786-1120

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tangerine Chicken
 Categories: Cyberealm, Kooknet, Poultry
      Yield: 4 servings

      3 tb Butter
      4    Skinless, boneless chicken
           .breast halves
           Salt and pepper
      2 tb Flour
      1 c  Orangejuice, frozen concent.
    1/2 c  Water
    1/4 ts Cinnamon
      3    Tangerines,peeled & sectiond
      1 tb Tangerine peel, grated

  In a large skillet, melt butter. Add chicken, salt and pepper. Brown
  chicken on both sides until chicken in thoroughly cooked. Remove and
  set aside.

  Add flour to the skillet. Cook over low heat about 1-2 minutes. Add
  orange juice concentrate, water and cinnamon. Simmer, stirring until
  sauce is thickened.

  Return chicken to skillet, spooning sauce over it. Cover and simmer 5
  minutes or until heated through. Add tangerine sections and zest.
  Stir and serve.

  Source: Wendy Klein, Compuserve
  Provided to Kook-Net by Joyce Kohl; typed in MM format by Linda Fields
  Cyberealm BBS and home of Kook-Net 315-786-1120

MMMMM


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

      Title: Pan-fried Chicken Breasts
 Categories: Main dish, Poultry, Cyberrealm
      Yield: 4 servings

      4 md Chicken Breast 1/2's or
           Boneless Breast 1/2's
      1 c  Vegetable oil
      1 c  Flour
    3/4 c  Breadcrumbs, plain or
           Italian flavored
    3/4 c  Instant Potato flakes
      1 c  Milk
      1    Egg
    1/2 t  Sage or Poultry Seasoning
           Salt / Pepper to taste
           Any other favorite seasoning
           You like in your breading

  :       BONE-IN BREASTS:  'Finger-bone' the breasts... you don't need
  a knife to bone out a chicken breast... tear the skin off, turn over
  (rib side up) and work fingers under 'keel' (breast) bone and tear
  off.  Work fingers between rib section and meat and pull away, ending
  up at wing joint.  Pull out wing joint section.  One bone is left
  buried in upper edge of meat (wishbone, or collar bone of chicken).
  Pull bone towards bottom tip of breast, tearing it from meat and
  yanking remaining cartilage away (left from keel bone).  Voila!
  Perfectly boned breast.
  :       On underside (rib side) of breast there's a long strip of
  meat in center that can be pulled away.  This is the 'tenderloin' of
  the breast, or also known as the 'chicken tender'.  Tear these off
  whole.  Remaining breast is flat.  Cut lengthwise in half.
  Carefully, with knife horizontal to cutting board, slice the
  thickness in half for each piece.  You should have 20 pieces... 4
  from each breast and 4 tenders.

  OIL:  Heat the cup of vegetable oil on high in large skillet or frying
  pan.

  BREADING:
  :       Mix dry ingredients in a plastic bag, shaking well.
  Increase/decrease/add/subtract as your tastebuds and preferences
  warrant. Whip egg and milk 'til smooth in large bowl.  Put all pieces
  in bowl to thoroughly wet.  Scoop out all meat and put in plastic
  bag, don't bother draining, the more the merrier.  Shake vigorously.
  Well, shake the bag vigorously, you can stand still if you like.

  FRYING:  Place 4-6 pieces of meat in pan, frying 'til golden brown,
  turning occasionally.  Turn the meat...don't have your back to the
  stove! Drain on paper towels.

  SERVING:  Eat at least one of the first pieces fried while frying the
  rest, no one will ever know.  Serve remaining pieces with any other
  dishes you deserve... er, like.  Asparagus and potatoes, spaghetti
  and sauce, etc.  (I had etc. the other night... it's only good when
  picked fresh!)

  NOTE:  Breading mixture is great with fish fillet, liver,
  chicken-fried steak, or anything else you like to panfry.  You can
  pre-mix in a large quantity and store in tightly covered jar or
  canister and have ready to use.  Be sure to shake well before
  removing some for use (if in California, just leave on porch or under
  a doorway..)

  ENJOY!

  :       Typed especially for YOU from Fassett's Fumbling Foodery for
  Cyberealm BBS, Watertown, NY, Home of Kook-Net! (315) 786-1120.

  Fat and Caloric Content:  YES!!

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Kohl's Pizza Crust
 Categories: Improv, Kohl, Main dish
      Yield: 4 pizzas

  2 1/2 c  Warm water
      2 pk Fleischmann's yeast
      1 T  Salt
      1 T  Melted oleo
      7 c  Unsifted flour

  Sitr yeast into the warm water until it dissolves.  Set aside.  Melt
  oleo. Add oleo to yeast and water. Add salt to flour, stir well. Add
  to water mixture. Dough will be sticky. Knead well using as little
  flour as needed. Place doug in a well greased bowl, cover with a lid
  or towel and let stand in a warm place until dough doubles in size.
  When ready to make pizza crusts, divide dough into 4 portions.

  Continue with directions for Kohl's Pizza Sauce.

  Note: This recipe is a French Bread.  If you have any left over,
  place a roll of dough into a greased load pan and let rise. Bake as
  you usually bake a loaf of bread.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Kohl's Pizza Sauce
 Categories: Improv, Kohl, Main dish
      Yield: 4 pizzas

      1 md Onion; finely chopped
      1    Green pepper, chopped
    1/4 c  Olive oil
      2 cn Tomato sauce & bits (lg 15oz
    1/2 cn Water
    1/4 c  Parmesan cheese
      2 ts Salt
           Pepper
      1 ts Garlic powder
           Oregano - few sprinkles
           Parsley flakes - few sprnkls

  Saute onion and green pepper in oil until tender. Siphon off excess
  oil. Add rest of ingredients. Cook on medium heat until oven is
  preheated to 450 degrees. Put 1/4 of the pizza sauce on an uncooked
  pizza crust. Add desired pizza toppings such as pepperoni, sausage,
  hamburger, sliced black olives, etc.  Bake on top of middle shelf
  until bubbly - about 12 minutes. Add about 1 handful each of grated
  cheddar cheese and grated mozzarella cheese. Return to oven another
  12 minutes, placing on the lower rack to brown the crust as well as
  to melt the cheese.  At the same time, if cooking more than one
  pizza, put the 2nd pizza on the top middle shelf to begin cooking.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Spanish Beef Roast
 Categories: Improv, Kohl, Main dish, Meats
      Yield: 8 servings

      4 lb Rolled beef roast
      1 lg Can whole tomatoes
      1    Jar Spanish olives w/juice
    1/2 c  Water

  Brown the roast in a large pot. Add all ingredients. Bring to a boil,
  then cover and simmer until meat falls apart.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Rancheros
 Categories: Improv, Kohl, Main dish, Meats
      Yield: 1 servings

      2    Hamburger patties
      3    Pieces of 2" squares of
           - American cheese
           Chopped Ortego chilies
           Flour
           Corn meal
           Buttermilk
      1    Egg
           Oleo or butter
           Vegetable oil

  On one patty, put the cheese squares. Spread chilies on top of the
  cheese. Place the other patty on top. Pinch the edges of the two
  patties together. Dip the doubled and filled patty in buttermilk,
  then flour, then buttermilk, then corn meal. Fry in hot oil until
  done. Top with an egg fried easy-over. Use oleo or butter for frying
  the egg.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Quick Beef Casserole
 Categories: Improv, Kohl, Main dish, Casserole
      Yield: 6 servings

      1 lb Ground beef
      1 md Onion, finely chopped
      1 cn Spanish rice (15-oz)
      1 cn Stewed tomatoes (16-oz)
    1/2 c  Cheddar cheese - 1/4" cubes

  Fry beef and onions until browned. Drain. Add rice, tomatoes, and
  cheese. Simmer until mixture is heat through and cheese is melted.
  Serve with salad and toasted garlic bread.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Oriental Stir Fry
 Categories: Improv, Kohl, Main dish
      Yield: 6 servings

  1 1/2 lb Beef roast, lean (or steak)
    1/2 lb Mushrooms, fresh
           - chopped & sliced
      2    Celery stalks - centers,
           - diced (may need 3)
    1/4 md Green pepper, diced
      3    Green onions, chopped (or 4)
    1/2 lb Bean sprouts
    1/4 lb Snow peas
      1 lb Fresh green beans
      1 sm Can bamboo shoots
      1 c  Water chestnuts
      1    Beef bouillon cube (or 2)
           - in 1 cup hot water
    1/4 c  Soy sauce (or more)
      1 md Carrot, sliced thinly
           Chow mein noodles
           Brown rice

  Into a large wok, saute beef in oil until browned. Add bouillon. Add
  everything else except noodles and  rice. Add some soy sauce. Stir
  well often, keeping vegetables moving from bottom to top to sides.
  Keep covered in between stirring. Cook the rice according to package
  directions. Serve when vegetables are tender and still crispy. Do NOT
  overcook! Vegetables should retain original colors and be crisp. Heap
  the meat and vegetable mixture over rice or noodles or both. Top with
  soy sauce.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Spare Ribs
 Categories: Improv, Kohl, Meats
      Yield: 5 servings

      5 lb Spareribs
      1    Bottle catsup ==OR== 1
           - 15 oz can tomato sauce
      2 T  Brown sugar ==OR== syrup
      2 T  Worcestershire sauce
      2 T  Flour
      1 T  Hot dry mustard
      1 T  Chili powder
      1 ts Ground cloves
      1 ts Salt
    1/2 ts Pepper
      1 md Can crushed pineapple

  Cut ribs into sections of two bones each. Grease a pan with oil. Mix
  together catsup, brown sugar, and Worcestershire sauce. Mix together
  flour, mustard, chili powder, cloves, salt and pepper. Combine dry and
  liquid mixtures with crushed pineapple. Lay meat in layers in a pan,
  with some sauce in between, then top all with remaining sauce.

  Bake at 300 degrees for 1 hour or until done.  Brown under broiler,
  turning pieces over to brown both sides. Watch carefully and do not
  allow sauce to burn. In fact, it's best to remove the sauce until
  ribs are browned, and then spread it over the ribs after browning.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Kohl's Turkey & Stuffing
 Categories: Improv, Kohl, Main dish, Poultry
      Yield: 1 20# Turkey

      1    Doubled recipe corn bread
           - Prepare a week before and
           - break up to dry
  1 1/2    Loaves GOOD white bread
           - Begin drying w/corn bread
           - one week before.
     20 lb Turkey
  2 1/2 lg Onions, diced
           Celery hearts and leaves,
           - diced to equal same amount
           - as onions
           Chicken broth
           Butter
           Water
           Salt and pepper
           Sage
      6    Eggs
           Flour

  One week before: Bake a 9 x 13 pan of corn bread. Cool. Break into
  chunks and put in very large Tupperware container or large roasting
  pan. Add 1 1/2 loaves of bread - spread slices for drying moving
  around daily, and breaking up as the slices dry out.  Use good bread
  - the cheap stuff is NOT as good! Keep covered with a clean dish
  towel, do NOT seal with lid.

  Preparation and Cooking:  Clean a a thawed turkey (thaw in the
  refrigerator about 3-4 days for a 20 pound turkey). Place the turkey
  breast DOWN in a large roasting pan (enamel is great). Add the neck
  and giblets. Slice about 2 sticks of butter and place these all over
  the turkey. Open one can chicken broth and pour in the bottom of the
  pan.

  If the roaster lid fits, use it to cover the turkey.  If it doesn't,
  make a cover with heavy foil by tearing off two pieces of foil about
  12 inches longer than the pan and make a "sealed" fold along the
  lengthwise edges. Put over the turkey like a tent - that is, leave
  some space in the center rather than having the foil touch the
  turkey. Pinch the edges of the foil tightly around all edges to seal
  juices in as turkey bakes.

  Bake in a 325 degree oven until about 1 hour BEFORE the turkey is
  completely done!  You'll have to check a 20 lb turkey in about 2 1/2
  hours or 3 hours. If your turkey is TOO done, it will not be as good.
  Ideally, the meat should not be falling away from the bones.

  Set a timer for 2 1/2 hours... and about 1 hour before you think the
  turkey is ready for adding the stuffing, begin preparing it.  Do NOT
  prepare too far ahead of time.

  Dice the onions and celery hearts/leaves (if you don't have hearts,
  use lots of leaves - this is one of the "secrets" of my stuffing).
  Together, the onions and celery should equal at least 6 cups, more or
  less.

  Remove the turkey carefully.  Move the turkey to another container (I
  use the roaster lid or an aluminum baking pan). Pour the broth
  through a strainer into the sauce pan you'll be using to make the
  gravy. Retain the rest for the stuffing. If more liquid is needed,
  use cans of chicken broth and/or 1 stick of butter to 1 cup of water.

  Into a large container (I use the huge tupperware bowl), put the dried
  corn bread, bread, onions and celery. Pour in any left over broth.
  This may be hot, so wait for it to cool.  Mix with a large wooden
  spoon.  Add enough chicken broth to cool the mixture enough that it
  can be mixed with your hands.  Each hardened piece of corn bread and
  bread should be smashed with your fingers.  When the mixture is cool
  enough that it won't cook the eggs, add the eggs.  Remember to break
  the eggs into another container. This will prevent egg shells in your
  stuffing!!! (Eggs in stuffing: another "secret.")

  Add salt, lots of pepper, and lots of sage.  Mix by hand, adding more
  broth as needed for a nice thick and moist mixture - not too sloppy.
  Taste it!  This is where YOUR judgment comes into play.  The stuffing
  should have a hint of pepper, and a definite taste of sage.

  When the stuffing looks right and tastes right, start putting it in
  the bottom of the roaster. Put in enough so that you have about 1/2"
  of stuffing in the pan. Now place the turkey ON TOP of the stuffing,
  breast UP. Continue adding the stuffing all around the turkey.  If
  you have enough, you can completely bury the turkey in stuffing!

  Bury the neck and giblets in the stuffing - push then in and cover
  them.

  (My favorite part of the turkey is the neck - no one in my family
  DARES to use it in gravy!)  If you want giblet gravy (ugh!) hold back
  the giblets and do your thing with them.
  Cover as before, return to the oven for about 2 hours, or until
  celery and onions are tender.  Make gravy by adding a couple of large
  scoops of stuffing into the retained broth.  Make a thickening of
  flour and water (or cornstarch) to thicken your gravy as desired.  If
  you don't have enough broth, open another can of Chicken broth!

  This turkey is NOT "pretty as a picture" but I guarantee it's the most
  delicious way in the world to prepare turkey and stuffing (or chicken
  and stuffing).  Clem's grandmother raised fourteen children and this
  was the only way to prepare enough "dressing" for the entire family.
  Of course, she cooked her meals in a wood cook stove.  This method of
  preparation was handed down to Clem's mother who then taught it to
  me....Joyce Kohl

  IT NEVER TURNS OUT THE SAME WAY COOKBOOK (Kitchen of Joyce & Clem Kohl

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chulupa
 Categories: Improv, Kohl, Mexican, Main dish, Meats
      Yield: 1 recipe

      3 lb Pork loin roast, trim fat
      1 lb Pinto beans
      2    Garlic cloves, chopped
      2 T  Chili powder
      1 T  Cumin seed
      1 T  Oregano
      1 cn Green peeled chili peppers
      3 ts Salt

  Put everything into a large pot. Cover with water. Cook covered over a
  low heat for 6 hours. Keep adding water to cover the meat. Remove
  meat, and cook without the meat until thickened. Shred meat and put
  back into the pot.

  Serve with Fritos, grated cheese, chopped onions, lettuce, tomatoes,
  chopped avocado, and taco sauce.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce and Clem Kohl

MMMMM


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

      Title: Plum-Glazed Butterflied Quail
 Categories: Poultry, Main dish
      Yield: 4 servings

     12    Quail; thawed if frozen
      2 tb Butter or Margarine
    1/3 c  Plum Jam
    1/4 ts Basil Leaves; dried
      1 tb Red Wine Vinegar
           Salt
           Pepper

  Rinse quail and pat dry. Cut through backbone of each bird with
  poultry shears or a knife. Place quail, skin-side up, on a flat
  surface and press down firmly, cracking bones slightly, until birds
  lie flat. In a 2 to 3 cup pan, combine butter, jam, and basil; stir
  over medium heat until jam melts. Blend in vinegar and set aside.

  Place birds, skin-side up, on a grill 4-6" above a solid bed of hot
  coals. Cook, turning occasionally, until skin is browned and breast
  meat is still pink at bone, (cut to test) 8-10 minutes total. During
  the last 5 minutes on the grill, baste with the jam mixture. Add salt
  and pepper to taste.

  Per Serving: Calories: 373, Protein: 30 g, Fat: 22 g, Carbohydrates:
  12 g, Sodium: 121 mg, Cholesterol: 10 mg.

  Source: Unknown
  Typed by Katherine Smith

MMMMM

---

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

      Title: Breakfast Burrito
 Categories: Cheese/eggs, Mexican
      Yield: 2 servings

      2    Flour Tortillas
    1/2 c  Monterey Jack Cheese; grated
      2    Eggs
           Tabasco Sauce
           Salt
           Black Pepper
      1 ts Butter
      2 tb Green Onions; chopped
      2 tb Salsa

  Heat pan large enough to accommodate 1 tortilla. Warm tortilla for
  about 1 minute. Heated side should begin to brown slightly. Flip and
  sprinkle 1/4 cup cheese evenly over surface. Cover for about 1 minute
  or until cheese is melted. Keep warm while preparing second tortilla
  in same way.

  When tortillas are nearly ready, beat eggs with several drops of
  Tabasco sauce and salt and pepper as desired. Heat butter in separate
  pan, add green onions, stir for a few seconds and add eggs. Over
  medium heat, scramble eggs to your taste. Add salsa and stir briefly.

  Divide egg mixture between 2 tortillas, distributing egg along 1/3 of
  each tortilla. Add additional ingredients if you wish and roll from
  side with egg on it.

  Source: Medford Mail Tribune, 13 September 1994
  Typed by Katherine Smith

MMMMM

---

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

      Title: Easy Lasagna
 Categories: Pasta, Main dish, Sean likes
      Yield: 6 servings

     15 oz Non-Fat Ricotta Cheese
     10 oz Frozen Chopped Spinach;
           -thawed and squeezed dry
    1/2 c  Frozen Egg Substitute;
           -thawed
    1/3 c  Parmesan Cheese; grated
    1/4 c  Parsley; chopped
    1/4 ts Nutmeg; ground
    1/4 ts Red Pepper Flakes; crushed
  3 1/2 c  Tomato Sauce; homemade or
           -otherwise
      9    Lasagna Noodles
    1/4 c  Red lentils
  1 1/2 c  Non-Fat Mozzarella Cheese;
           -shredded

  Preheat oven to 350F. Combine ricotta cheese, spinach, egg
  substitute, 2 tb Parmesan cheese, parsley, nutmeg and pepper. Mix
  well. Pour 1 cup sauce into a 11 x 7 x 2" baking dish. Arrange 3
  lasagna noodles in a single layer on top of sauce. Spoon 1/3 of
  spinach and ricotta mixture over top and 1/2 cup mozzarella and rest
  of Parmesan cheese.

  Pour 1 1/2 cups of tomato sauce over cheese. Place another layer of
  noodles on top and repeat layering, using mozzarella cheese only.
  Cover tightly with aluminum foil and bake for 1 hour. Remove foil and
  bake 10 minutes longer. Let stand 10 minutes before cutting.

  Per Serving: Calories: 285, Fat: 2 g, Cholesterol: 8 mg, Sodium: 500
  mg.

  Source: Medford Mail Tribune, 13 September 1995
  Typed by Katherine Smith

MMMMM

---

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

      Title: Spicy Black Bean Burritos
 Categories: Beans, Mexican, Main dish
      Yield: 6 servings

      1 c  Broccoli; chopped
    1/2 c  Onion; chopped
      2    Cloves Garlic; finely
           -chopped
      1 tb Margarine
      1 c  Yellow Squash; julienned
      2 tb Shelled Pumpkin Seeds;
           -roasted
      1 tb Lemon Juice
    1/4 ts Red Pepper Flakes
    1/4 ts Ground Cumin
      1 sm Red Pepper; cut into 2"
           -strips
     15 oz Can Black Beans; drained
      6    Flour Tortillas; warmed

  Cook broccoli, onion and garlic in margarine in a 10" non-stick
  skillet, stirring frequently, until onion is tender. Stir in
  remaining ingredients except tortillas. Cook, uncovered, stirring
  occasionally until squash and bell pepper are crisp-tender.

  Spoon about 1/2 cup vegetable mixture into center of each tortilla.
  Fold one end of tortilla up about 1" over mixture; fold right and
  left sides over, overlapping. Fold remaining end down.

  Source: Medford Mail Tribune, 13 September 1994
  Typed by Katherine Smith

MMMMM

---

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

      Title: Spinach Souffle
 Categories: Vegetables, Cheese/eggs, Main dish
      Yield: 6 servings

      1 c  Blanched Spinach; water
           -pressed out or frozen
           -chopped spinach, thawed
    3/4 c  Onion; chopped
      3 tb Olive Oil
      3 tb Flour
      1 c  Light Cream; hot
      3    Egg Yolks
      1 tb Sour Cream
           Salt
           Pepper
    1/4 ts Nutmeg
      5    Egg Whites; at room
           -temperature
    1/4 ts Cream Tartar

  If using freshly-blanched spinach, chop very fine (be sure that all
  of the moisture has been squeezed from the leaves.) Saute the spinach
  with the onion and olive oil in a saute pan until the onion is
  transparent; remove from heat and set aside.

  Melt the butter in a saucepan, then whisk in flour and cook slowly for
  about 2 minutes without browning. Remove pan from heat, stir in the
  light cream and combine well. When the mixture is smooth, return the
  pan to the heat and cook for about 2-4 minutes. Remove from heat.
  Stir a portion of the sauce into the egg yolks, then return the yolk
  mixture to the pan; add the spinach mixture, sour cream, and salt and
  pepper (to taste) and nutmeg; cool.

  Beat egg whites with cream of tartar until stiff but not dry. Gently
  fold the egg whites into the spinach mixture. Gently spoon the
  mixture into a prepared souffle dish with wax paper collar, and place
  in a preheated 400F oven. Immediately turn the oven down to 375F
  and bake for 25-30 minutes, or until done.

  Source: Medford Mail Tribune
  Typed by Katherine Smith

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Baja Chicken Pasta Salad
 Categories: Poultry, Low-cal, Mexican, Vegetables, Salads
      Yield: 6 servings

    3/4 lb Chicken Breast; *
      6 oz Dried Mixed Fruit; **
      1 c  Ring Macaroni Or Orzo; Raw
      1 c  Jicama; Cubed
      2 ea Green Onions/Tops; Sliced
    1/2 c  Mayonnaise Or Salad Dressing
      2 tb Sour Cream Or Plain Yogurt
      1 ts Red Chiles; Ground
    1/4 ts Salt

  *      The chicken breast should be boneless, skinless and weigh
  about 3/4
         of a pound.
  **     You should use 1 6-oz package of diced mixed fruit.  There
  should
         be about 1 1/2 cups of the mixture.
  ~---------------------------------------------------------------------
  ~-- Heat enough salted water to cover the chicken breast (1/4 tsp
  salt to 1 cup of water) to boiling in a 4 quart Dutch oven.  Add the
  chicken breast.
   Cover and heat to boiling, reduce the heat and simmer until the
  chicken is done, about 15 to 20 minutes.  Remove the chicken with a
  slotted spoon.
   Heat the water to boiling and add the fruit and ring macaroni or orzo
  gradually so that the water continues to boil.  Boil, uncovered,
  stirring occasionally, just until the ring macaroni is tender, about
  6 to 8 minutes or 10 minutes for the orzo, then drain.  Rinse with
  cold water and drain again.  Cut the chicken into 1/2-inch pieces and
  mix with the fruit, macaroni, jicama and onions.  Mix the remaining
  ingredients and toss with the chicken mixture.  Cover and refrigerate
  until chilled, at least 2 hours.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pasta Salad
 Categories: Salads, Vegetables
      Yield: 15 servings

      1 lb Pasta, spirals
      1 pk Viva Italian dressing
      1 ea Cucumber, cubed
      1 ea Fresh Broccoli, cut up
      1 cn Cici beans, optional
      1 ea Carrots, cut up
      1 ea Celery, cut up

  Cook pasta as directed on the box.  Drain.  Add a little Italian
  dressing to prevent sticking together.  Cool.  While pasta is
  cooling, cut up all fresh vegetables into bite size pieces.  Add any
  vegetables that you prefer.  In a large bowl, add vegetables to
  pasta.  Add Italian dressing and mix thoroughly.  Chill salad.  Prior
  to serving, add remaining Italian dressing and mix again.  Salad is
  excellent when cold.  The longer you chill it, the better it is.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Seafood Pasta Salad
 Categories: Low-cal, Salads, Fish, Ethnic, Vegetables
      Yield: 4 servings

      2 c  Pasta, tri-colored spiral
      1 c  Shrimp, cooked
    1/3 c  Green pepper, diced
    1/4 c  Carrots, sliced
    1/2 c  Zucchini, sliced
    1/3 c  White wine worcestershire
    1/3 c  Mayonnaise

  salt and pepper to taste
  * cook pasta according to package directions
  ** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp.
  *** Lea & Perrins White Wine Worcestershire Sauce.
  .
  In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots
  and zucchini.  Add Worcestershire, mayonnaise, salt and pepper and
  toss lightly to combine.  Refrigerate at least 30 minutes before
  serving. BETTER HOMES AND GARDENS
  for free recipe booklet, write Lea & Perrins, P.O.Box 1579, Ridgely,
                                                           MD  21681

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pasta Salad with Chicken and Artichokes
 Categories: Salads
      Yield: 6 servings

      1 lb Pasta shells
      2 tb Oil
  1 1/2 c  Mayonnaise
      3 tb Lemon juice
      3 tb Chopped parsley
      1 ts Dried parsley
      3 c  Diced cooked chicken
      6 oz Jar artichokes chopped and
      1 ea Dash of tabasco
      1 ea Toasted almonds

  Cook pasta in large pot of boiling, salted water until tender, but
  firm, 8 to 12 minutes, stirring often.  Drain well and rinse with cold
  water. Shake out excess water and toss pasta with oil. Combine
  mayonnaise, lemon juice, parsley and basil.  Place pasta in large
  bowl.  Add mayonnaise mixture, chicken, artichokes and tabasco.  Toss
  well.  Garnish with almonds.  For a decorative presentation, serve in
  avocado halves, in tomato cups or on lettuce leaves.  Yields 6-8
  servings.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Italian-Style Pasta Salad
 Categories: Salads, Mom's best, Side dishes
      Yield: 8 servings

      4 oz Vermicelli or spaghetti
      1    6oz jar marinated artichokes
    1/2 sm Zucchini, sliced
      1    Carrot, shredded
      2 oz Sliced genoa salami,strips
      1 c  Shredded mozzarella cheese
      2 tb Grated parmesan cheese
      2 tb Salad oil
      2 tb White wine vinegar
    3/4 ts Dry mustard
    1/2 ts Oregano
    1/2 ts Crushed basil
      1    Clove garlic, crushed

  Break pasta in half. Cook pasta according to directions. Drain and set
  aside.

  Drain artichoke hearts, reserving marinade. Coarsely chop artichoke
  hearts. Have the zucchini slices. In a large bowl, combine the cooked
  pasta, artichokes, zucchini, carrots, salami, and cheeses.

  In a screw-top jar, combine the reserved marinade, salad oil, vinegar,
  mustard, oregano, basil, and garlic; shake well. Pour over pasta
  mixture; toss to coat. Chill several hours.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Shrimp and Pasta Primavera
 Categories: Fish, Ethnic, Microwave, Chin/japan
      Yield: 4 servings

     16 oz (1 bag) frozen pasta and
           Vegetables in cheese
           Flavored sauce
  1 1/2 c  Frozen cleaned raw shrimp
    1/4 c  Sour cream
    1/2 ts Dill weed

  1>. Place contents of bag in a 2-quart casserole. Cook according to
  package instructions. Set aside. 2>. Place shrimp in a 2-cup glass
  measure; cover with vented plastic wrap. Stirring midway through
  cooking. Microwave on high 4 minutes or until shrimp turn pink. Drain
  and add to pasta mixture along with sour cream and dill weed.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pasta Ala Oglio with Shrimp
 Categories: Cyberealm, Mom's best, Ethnic, Low-cal, Italian
      Yield: 1 servings

      1 tb Light margarine
      1 ts Preminced garlic or
  2 1/2    Cloves of minced garlic
      1 c  Cooked pasta of your choice
      3 oz Cooked shrimp
      1 ts Dill
      1 ts Parsley
    1/2 ts Basil
           Salt and pepper to taste
           Parmesan cheese to taste

  1.  In a small saute pan, saute the margarine and garlic. Note: the
  author likes garlic, you may choose to add more or less as you
  prefer.

  2.  Once the garlic and margarine have reached a tender consistency,
  add the spices, and blend. Add the cooked shrimp, and saute until
  shrimp is warm.

  3.  Add cooked pasta to saute pan, toss gently but thoroughly, and
  transfer to warm plate. Add salt, pepper, and parmesan cheese to
  taste.

  Source:  Linda Fields

  Each serving contains: 3 protein exchanges, 2 bread exchanges, 1 1/2
  fat exchange

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pasta with Fresh Vegetables
 Categories: Italian, Vegetables
      Yield: 8 servings

      1    Bunch Fresh Broccoli,
           Broken Into Flowerets
      4    Carrots Cut Into Small
           Pieces
    1/4 c  Olive Oil
      2 md Onions Diced
      1 pt Fresh Mushrooms, Sliced
      3 md Zucchini, Sliced
      2 lb Linguini
      2 cl Minced Garlic
           Pepper
           Minced Parsly To Taste
           Olive Oil and Oleo for
           Tossing
      1 lb Linguine

   1.  in a Large Pot, Bring Approximately 6 Cups Of Water To a Boil.
  Blanch the Carrots and Broccoli for 2 To 3 Minutes.  Drain and Save
  the Water.
   2.  Heat Oil in a Large Skillet and Quickly Saute the Onions,
  Mushrooms and Zucchini.
   3. in a Large Pot, With the Water from the Vegetables, Cook the
  Linguini for About 7 To 8 Minutes until AL Dente (Firm).
   4.  Meanwhile, Coat a Large Skillet With Olive Oil and Heat. add
  minced Garlic (Use More Oil If Needed).  Combine All the Vegetables
  and Saute until Very Hot.
   5.  Gently Mix the Vegetables and Season With Pepper and Minced
  Garlic.
    6.  Drain the Linguini and Toss in Olive Oil and Oleo.
    7.  Mix the Linguini With the Vegetables and Serve Immediately
  While Hot.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pasta Ala Puttanesca
 Categories: Cyberealm, Mom's best, Italian
      Yield: 4 servings

      1 lb Spaghetti, linguini, or
           Other pasta of your choice
      2 cn Peeled italian tomatoes
    1/4 c  Olive oil
      1 ts Oregano
    1/8 ts Dried red pepper flakes
    1/2 c  Tiny black Nicoise olives
    1/4 c  Drained capers
      4 cl Garlic, peeled and minced
      8    Anchovie filets, chopped
    1/2 c  Chopped parsley
      2 tb Salt

  1.  Bring 4 quarts water to a boil; add salt and stir in spaghetti.
  Cook until tender but still firm. Drain, and transfer to heated
  plates.

  2.  While spaghetti is cooking, drain the tomatoes, cut them cross-
  wise into halves, and squeeze out as much liquid as possible. Combine
  tomatoes and olive oil in a skillet and bring to a boil. Keep the
  sauce at a full boil and add remaining ingredients except pasta, one
  at a time, stirring frequently.

  3.  Reduce heat and continue to cook for a few minutes, or until
  sauce has thickened to your liking. Serve immediately over hot
  pasta and garnish with additional parsley.

  Source:  The Silver Palate Cookbook

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pasta Carbonara
 Categories: Cyberealm, Mom's best, Italian
      Yield: 4 servings

   7/16 kg Thick-sliced bacon, diced
 29 5/8 ml Salt
   7/16 kg Linguini
      3    Eggs
 78 7/8 ml Chopped Italian parsley
           Grated Parmesan cheese
           Fresh ground pepper to taste

  1.  Saute the bacon in a small skillet until crisp. Remove with a
  slotted spoon and drain well on a paper towel.

  2.  Boil the water and cook linguini until firm and tender.

  3.  Meanwhile, beat the eggs thoroughly in a large bowl suitable for
  serving. Have the cooked bacon and the chopped parsley ready at
  hand.

  4.  When the pasta is done, drain it immediately in a colander, and
  pour into the bowl of eggs and immediately begin tossing it. As the
  strands of pasta become coated with the beaten eggs, their heat will
  cook the eggs.

  5.  Sprinkle the bacon and parsley on, and serve immediately. This is
  great with lots of freshly grated Parmesan cheese and freshly ground
  black pepper.

  Source:  The Silver Palate Cookbook

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chris Perry's Pasta Salad
 Categories: Cyberealm, Salads
      Yield: 6 servings

    1/2    Red onion, chopped
    1/2    Green pepper, chopped
      6 oz Sliced pepperoni, cut in
           -halves or quarters
      4 oz Shredded cheddar cheese
      1 sm Tomato, cubed
    1/2 cn Chopped black olives (small)
           Presto Italian dressing
      1    Box Three colored pasta

  1.  Cook and chill pasta. Add vegetables and other ingredients.

  2.  About 1 hour before serving, add dressing and toss. Toss before
      serving.

  3.  Salt and season to taste.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pasta e Fagioli
 Categories: Italian
      Yield: 6 servings

      3 tb Olive oil
      1    Large onion, chopped
      2    Carrots, sliced into half
           Moons
      2    Stalks of celery, sliced
      2    Cloves of garlic, minced
      2    Small zucchini, sliced into
           Half moons
    1/2 lb Spinach
      3 c  Chopped plum tomatoes with
           Liquid (28 oz. can)
     15 oz Canned canellini beans with
           Liquid (or 1 cup cooked
           Dried beans)
    1/4 c  Chopped fresh parsley
      2 tb Chopped fresh basil (or
           1 tsp dried)
           Oregano (optional)
           Freshly ground black pepper
           To taste
      1 lb Short, chunky pasta (ziti,
           Spiral, or shell)
           Grated parmesan (optional)
           Olive oil (optional)

  Heat the olive oil in a large pot.  Saute the onion, carrots, and
  celery for a few minutes.  Add the garlic, zucchini, and any dried
  herbs you're using.  Saute, stirring occasionally.  A few minutes
  later, add the spinach and cook until just wilted.  Mix in the
  tomatoes and white beans. Add water to make it the consistency you
  like.  Flavor with parsley, fresh herbs, and black pepper.  Simmer
  gently for 15-20 minutes while you cook the pasta.

  Cook the pasta al dente in a large pot of boiling water.  Drain.

  In individual pasta bowls, serve pasta topped with the "bean soup."
  If desired, top with grated Parmesan cheese and drizzle on a little
  olive oil.

  Source:  Sundays at the Moosewood Restaurant by the Moosewood
  Collective
  :       (1990)

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pat's Famous Meatballs for his Famous Pasta Sauce
 Categories: Cyberealm, Mom's best, Italian, Meats
      Yield: 24 meatballs+

  4 1/2 lb Ground chuck or lean beef
      2    Eggs
      1 tb Garlic salt
      1 tb Italian seasoning
      3 c  Or more Italian bread crumbs
    3/4 c  Or more Grated Romano cheese

  In a very large bowl, add all ingredients except the cheese. The
  mixture will be very very dry (this is good, as the crumbs will ab-
  sorb any fats in the sauce!). Mix well. Add the cheese.

  Form meatballs to the size you desire and saute all sides until just
  brown. Drop in the sauce you are making.

  This recipe will make 24 +/- "larger than golf-ball size", or
  smaller, depending on your desires.

  Source: Pat Fields, Cyberealm BBS Watertown NY
  Typed for you in MM format by Linda Fields, Cyberealm BBS Watertown NY

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pasta wit Fresh Basil, Tomato and Parmesan
 Categories: Salads
      Yield: 8 servings

     12 oz Radiatore
    1/2 c  Olive oil
      2 tb Freshly squeezed lemon juice
  1 1/2 c  Chopped fresh basil
      3 c  Chopped very ripe Italian
           Tomatoes
    3/4 c  Freshly grated parmesan
           Cheese
           Salt
           Freshly ground black pepper
           Fresh basil leaves (garnish)

  Cook pasta in 4 qts boiling water until very al dente. Drain and toss
  with olive oil and lemon juice.  Cool to room temperature,
  occasionally stirring the pasta to coat thoroughly.

  Add chopped basil, tomatoes, cheese and salt and pepper to taste.

  Mix thoroughly but gently.  Garnish with basil leaves.

MMMMM


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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pasta with Putanesca Sauce
 Categories: Italian
      Yield: 4 servings

      4    Cloves garlic; finely chop
      2 tb Olive oil
     15    Calamata olive; pitted, or
           -pitted ripe olives
      2 cn 16 oz ea. tomatoes
    1/2    Of a 2 oz. can anchovy
           -fillets; mashed
      3 oz Bottle capers in brine; 1/4c
    1/3 c  Parsley; chopped
           Salt
           Pepper

  In large skillet cook garlic in oil till tender but not brown. Add
  olives, tomatoes, anchovies, capers, and parsley. Season. Bring to
  boiling; reduce heat. Simmer, uncovered for 45 minutes. Serve over
  pasta.

  Makes about 4 cups of sauce.

  "The Manganoro Italian Family Cookbook" Seline Dell'orto

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pat's Famous Pasta Sauce
 Categories: Cyberealm, Mom's best, Sauces
      Yield: 1 large pot!

MMMMM----------------------FROM: PAT FIELDS---------------------------

MMMMM-----------------CYBEREALM BBS 315-785-8098----------------------
      4 qt Tomatoes
      1    30 oz jar Spaghetti Sauce
      1 cn 20 oz tomato sauce
      3 cn Tomato paste
      4 tb Italian seasoning
    1/2 ts Ground sage
      2 ts Garlic powder or salt
      1 tb Oregano
      1 ts Parsley
      2 tb Sugar
    1/2 c  Romano cheese, grated
    1/2 c  Parmesan cheese, grated

  NOTE: It is best to use fresh canned tomatoes and when you use the
  spaghetti sauce, the thicker the better (we use Prego).

  In a very LARGE pot, using a vegetable mill, grind tomatoes to remove
  seeds and hard pulp. Pour the tomato sauce and spaghetti sauce in
  the mill, and process it.If the tomatoes you added were watery, you
  might want to add a second jar/can of spaghetti sauce. Clean the jars
  out with water. The point you are trying to do is to retain as much
  of the essence of the ground whole tomatoes as possible. Discard the
  debris. Add the tomato paste directly to the tomato mixture. (Note,
  clean the cans of paste as best as possible... you want them to be
  very clean.)

  Mix well. Salt and pepper to taste.

  Add all spices and the cheeses and mix well. Cover and place on very
  low heat. If you wish to add meatballs to the sauce while it is
  cooking now is the time to make them. Once made, add them directly to
  the sauce.

  As it cooks you may want to adjust the spices and the cheeses
  depending on your tastes. We add at least another tablespoon of
  oregano, 2 table- spoons of parsley, a little more salt, and at least
  another 1/2 cup each of romano and parmesan cheeses.

  Stir every half hour or so to prevent scorching on the bottom of the
  pot. When the sauce is cooked down to your taste (and the meatballs
  are done to your liking), remove from heat and let sit for 1/2 hour.

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

  Typist's note: This is the absolutely BEST sauce we have ever eaten,
  and we have references for it from the users of the BBS!! Enjoy!

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: MARINATED PASTA SALAD
 Categories: Salads
      Yield: 4 servings

MMMMM--------------------------DRESSING-------------------------------
    1/2 c  Vegetable oil
      2 tb Lemon juice
      2 tb Red wine vinegar
      1 ts Oregano leaves
    1/2 ts Dry mustard
    1/2 ts Basil
    1/4 ts Paprika
    1/4 ts Thyme
      1    Clove garlic, crushed
           Dash pepper

MMMMM---------------------------SALAD--------------------------------
  2 1/2 c  Pasta shells or spirals
           - uncooked
      1 c  Broccoli flowerets
           - cooked tender-crisp
    1/2    Medium red onion
           - thinly sliced
    2/3 c  Sliced pepperoni
      2    Medium tomatoes
      4    Hard-cooked eggs, wedged

  Combine all dressing ingredients.  Refrigerate for at least 1 hour.
  Cook pasta, following package directions.  Rinse cooked pasta in cold
  water to prevent sticking.  Add broccoli, red onions and pepperoni.
  Chill. Just before serving, slice tomatoes into eights and add to
  salad. Mix in dressing and toss well.  Garnish with egg wedges. Serve
  immediately.

  Preparation time: 20 minutes Servings: 4 Calories/serving: 675

  Courtesy: Northeast United Egg Producers
  :         Durham, NH
  :         No copyright shown

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: TEX-MEX PASTA SALAD
 Categories: Salads
      Yield: 1 servings

      4    Tomatoes, chopped
      1    Green pepper,cubed
      1    Yellow pepper, cubed
    1/2    Hot pepper, chopped
      3 tb Olive oil
      3 tb Red wine vinegar
      1    Clove garlic, minced
      2 tb Chopped parsley
      1 tb Chili powder
      2 c  Cooked pasta
    1/2 c  Jack cheese, cubed
      2 tb Sunflower seeds

  Combine vegetables in large bowl.  Combine oil, vinegar, garlic,
  parsley, chili powder, salt & pepper to taste.  Pour over
  vegetable mixture. Stir in cooked pasta, sprinkle with cheese and
  sunflower seeds, toss. Chill.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Garlicky Pasta Chicken Salad
 Categories: Salads
      Yield: 1 servings

      6    Whole heads of fresh
           -garlic
    3/4 c  Olive oil
      4    Rosemary sprigs (optional)
    1/4 c  Fresh basil leaves
      1 tb Fresh rosemary leaves or 1
           -tsp dried
      8 oz Corkscrew pasta, cooked and
           -drained
      2 c  Cooked chicken, cut in
           -strips
    1/2 c  Sliced green onion
    1/2 c  Freshly grated parmesan
           -cheese
    2/3 c  Chopped walnuts
           -salt and pepper to taste
           -lettuce leaves

  Separate cloves of garlic and drop into boiling water for 1 minute.
  Drain and peel.  Place peeled cloves in small saucepan with oil and
  optional rosemary sprigs.  Cook gently, covered, stirring
  occasionally, for about 25 minutes or until garlic is tender.
  Discard rosemary sprigs and puree garlic with 1/2 cup of the olive
  oil, basil, and the rosemary leaves.

  Place pasta in large bowl and add garlic puree, chicken, onion,
  Parmesan, salt and pepper.  Mix thoroughly.  Add more olive oil if
  needed to moisten salad.

  Let salad sit for 1 hour a room temperature (provided its not a hot
  room that will invite bacteria to go nuts!) or refrigerate, returning
  mixture to room temperature before serving.  Toast walnuts in
  375-degree oven for 10 minutes.  Stir into the salad and serve over a
  mix of crisp, chilled lettuces.

  From: Micaela Pantke                  Date: 09-03-93

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Glazed Turkey Steaks
 Categories: Poultry, Main dish, Barbeque, Low-cal
      Yield: 4 servings

      2 tb Orange marmalade
      1 tb Lemon or lime juice
      2 ts Soy sauce
      1 x  Clove garlic, minced
    1/4 ts Curry powder
      4 x  Turkey breast steaks   *

  *   tenderloin steaks, 4 ounces each
  ~-------------------------------------------------------------------
    For glaze, in a small bowl stir together marmalade, lemon or lime
  juice, soy sauce, garlic, and curry powder. Brush some of the glaze
  over both sides of the turkey steaks.
    Grill turkey on an uncovered grill directly over medium coals for 6
  minutes. Turn and brush with glaze. Grill 6-9 minutes more or till
  turkey is tender and no longer pink.
  BROILING DIRECTIONS:
         Place turkey on the unheated rack of a broiler pan. Broil 4-5"
  from the heat for 3 minutes. Turn and brush with glaze. Broil 3-5
  minutes more or till no longer pink.
  Per serving: 143 calories, 26 g protein, 7 g carbohydrates, 1 g fat,
  71 mg cholesterol, 217 mg sodium, 272 mg potassium

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chicken or Turkey Casserole
 Categories: Poultry, Main dish, Ethnic
      Yield: 1 servings

      1 x  Cubed chicken or turkey
      2 c  Pepperidge Farm Snd Stuffing
      1 pk String beans, french cut
  2 1/2 tb Blanched slivered almonds
      1 cn Cream of mushroom soup
    1/2 c  Milk
      2 tb Butter, melted
  1 1/2 c  gravy or 1 can condensed cream

  Use as much sliced or cubed chicken or turkey as desired. Partially
  cook frozen green beans. Arrange 2/3 c Pepperidge Farm Seasoned
  Stuffing, green beans, and almonds in layers in greased, shallow
  casserole. Pour over all milk. Moisten 1-1/3 c Stuffing with 1/4 c
  hot water and 2 T melted butter. Spread over casserole. Bake in hot
  (400 degree) oven for 30 minutes or until hot and bubbly.
  Mrs. Bernard Mahon

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Honey Basted Turkey
 Categories: Main dish, Poultry
      Yield: 10 servings

      6 lb Turkey
    1/2 c  Oil
    1/2 c  Soya sauce
      2 tb Honey
  1 1/2 ts Ground ginger
  1 1/2 ts Dry mustard
      2 ea Cloves garlic, minced

  Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4
  breast pieces and 4 back pieces.  Combine oil, soya sauce, honey,
  ginger, mustard and garlic.  Marinate turkey in soya mixture 2 hours
  in refrigerator.  Drain turkey pieces, reserving marinade.  Place
  drumsticks, thighs and breast pieces 6 - 8" above medium hot coals.
  Grill for 30 minutes, turning occasionally.  Add wings and bake
  pieces.  Grill another 30 minutes, turning occasionally.  Baste with
  marinade and grill until turkey is tender about 20 minutes.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Impossible Turkey Pie
 Categories: Poultry, Cheese/eggs, Main dish
      Yield: 6 servings

      2 c  Turkey or chicken;cked;cutup
  4 1/2 oz Mushrooms; sliced; drained
    1/2 c  Green onions; sliced
    1/2 ts Salt
      1 c  Swiss Cheese; shredded
  1 1/2 c  Milk
    3/4 c  Bisquick
      3    Eggs

  Heat oven to 400. Lightly grease a 10" pie plate. Sprinkle turkey,
  mushrooms, onions, salt, and cheese in pie plate. Beat remaining
  ingred. until smooth, in blender on high. Pour into pie plate. Bake
  until golden brown and knife inserted halfway between center and edge
  comes out clean, 30-35 minutes. Let stand 5 min. before cutting.
  Refrig. any remaining pie. Makes 6-8 servings. Can Substitute smoked
  cooked ham for the turkey. HIGH ALT: Bake 35-40 min. FROM BISQUICK
  RECIPE CLUB LISA CRAWLEY TSPN00B

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Turkey Divan
 Categories: Poultry, Main dish
      Yield: 2 servings

      4 tb Butter
      2 tb Flour
      1 c  Cream
      2 c  Diced turkey
      4    Spears broccoli, sliced
           Lengthwise
    1/2 ts Mixed vegetable seasoning
    1/2 c  Parmesan cheese, grated

  In a sauce pan, melt butter and gradually stir in flour to make a
  smooth paste.  Slowly add cream and whisk until smooth.  Place turkey
  in baking dish, alternating with layers of broccoli spears.  Pour
  sauce over all and sprinkle on vegetable seasoning.  Top with
  Parmesan cheese.  Bake at 350 degrees for 20-30 minutes; cheese will
  be bubbling and slightly browned.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Turkey Stew with Dumplings
 Categories: Poultry, Casseroles
      Yield: 4 servings

  1 1/4 lb Turkey breast tenderloins
      4    Slices diced bacon
      4    Carrots cut in chunks
      2    Quartered onions (I use
           Diced)
      2    Stalks celery, cut in
           Chunks
      2 c  Water, divided
    1/4 ts Rosemary
      1    Bay leaf
      3 tb Flour
      1 c  Bisquick
    1/3 c  Milk
      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.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Turkey Saltimbocca
 Categories: Poultry, Cyberealm
      Yield: 4 servings

      2 tb Unsalted butter
      2    Turkey cutlets; 3/8" thick
      4 sl Prosciutto; folded in half
           -or 2 thin slices of boiled
           -ham, halved
      4 sl Muenster cheese
      8    Sage leaves, fresh, julienne

MMMMM----------------Nutritional INFORMATION/SERV---------------------
        x  128 calories
        x  8 g fat
        x  0 carbohydrate
        x  11 g fat
        x  40 mg cholesterol
        x  295 mg sodium

  In large skillet, melt butter over medium-high heat.  Sprinkle
  cutlets with 1/8 t pepper; add to hot butter, pepper side down.  Cook
  1 minute. Turn over; top with prosciutto, cheese and sage.  Cover
  cook 1 minute or until cheese melts.

  From:  McCall's August 1993
  Happy Charring

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Fettuccine with Ham and Turkey
 Categories: Main dish, Italian
      Yield: 8 servings

     12 oz Fettuccine noodles
    1/2 c  Unsalted butter
      8 lg Mushrooms; sliced
    1/2 c  Chopped cooked ham
    1/2 c  Chopped cooked turkey breast
      1 ts Chicken stock base
  2 1/2 c  Half and half
      1 tb Flour
    3/4 ts Salt
    1/4 ts White pepper
    1/2 c  Grated Parmesan cheese
           Parsley; chopped

  Cook fettuccine in 4 quarts boiling salted water about 7 minutes.
  Drain and return to pan. Add 1/4 cup butter and toss until melted.
  Meanwhile, melt remaining butter in skillet, add mushrooms and saute
  lightly. Add ham and turkey and saute 5 minutes. Combine stock base,
  1/2 cup half and half and flour in saucepan and cook, stirring, until
  mixture comes to boil and thickens. Stir in remaining half and half,
  salt and white pepper and cook, stirring, until mixture comes to
  boil. Add mushroom mixture to sauce and stir until well mixed. Add
  sauce to noodles and toss, then add cheese and toss again. Sprinkle
  each serving with chopped parsley.

  Created by: Little Joe's, Los Angeles

  (C) 1992 The Los Angeles Times

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: French Country Potato Salad with Turkey
 Categories: Cyberealm, Mom's best, Salads
      Yield: 3 servings

      1 pk 9 oz frozen french cut green
           -beans
      1 lg Baking potato (about 1/2 lb)
           -cut into 2 1/2x1/2x1/2 inch
           -strips
      1 c  Water
      4 oz Cooked turkey breast, cut
           -into 2 1/2x1/2x1/2 inch
           -strips (3/4 cup)
      3 tb Chopped fresh parsley
      1 ts Dried basil
    1/2 ts Dried sage
    1/4 ts Chicken flavour boullion
      3 tb Prepared lowcal Italian
           -salad dressing

  1. Cook green beans according to directions; drain.

  2. In a large non-stick skillet, combine the potato strips and 3/4
  cup of the water. Cover and cook over medium heat for 8-10 minutes, or
  until tender. Add remaining 1/4 cup water, turkey, parsley,
  basil,sage, and bouillion; cook until thoroughly heater. Stir in
  cooked green beans. Place on serving platter and drizzle with salad
  dressing. Serve immediately.

  Makes: 3- 1 1/4 cup servings.
  Per serving: 1 starch, 1 1/2 lean meat
  Each serving contains: 150 calories

  Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993
  Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY
  315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Turkey W/sage and Rosemary
 Categories: Poultry
      Yield: 1 servings

      1 ea 12-Pound (or larger) Turkey
           Fresh rosemary stems
           Fresh sage leaves or stems
      1 ts Poultry seasoning
    1/8 ts Salt
    1/8 ts Pepper
      1 md Onion
      1 lg Carrot
      1 md Rib, celery

  Wash your turkey and trim excess fat and giblets.  Loosen the skin
  from the turkey at the neck cavity to insert sage leaves.  Press skin
  to secure.

  Quarter onions, celery, and carrot and place in the open cavity of the
  turkey.  Sprinkle half of the poultry seasoning, pepper, and salt
  mixture inside the turkey and the remainder on the outside.  Tuck in
  the turkey legs and place breast side up on a rack. You can buy
  disposable aluminum racks in the grocery store.  Spray the turkey
  with a vegetable spray and cover loosely with foil.  Bake according
  to directions on the package your turkey came in.  Remove foil when
  20-30 minutes of cooking time remains. After your turkey is done, let
  it stand twenty minutes. Garnish with grapes and remainder of sage
  and rosemary.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Nick Cassoni's Turkey Crunch Casserole
 Categories: Cyberealm, Main dish
      Yield: 6 servings

      3 c  Diced cooked turkey,
           -chicken or ham
      2    Hard boiled eggs, chopped
      1 cn Sliced mushrooms (4 oz)
    3/4 c  Diced celery
    1/2 c  Slivered blanched almonds
      1 tb Chopped onion
      1 cn Condensed cream of chicken
           -soup (10 1/2 oz)
    3/4 c  Mayonnaise
           Chow mein noodles or
           -crushed potato chips

  Mix the first six ingredients to gather. Stir the soup into the
  mayonnaise. Toss with turkey mixture. Put into a 2 quart casserole
  dish. Sprinkle with chow mein noodles or crushed potato chips.
  Bake at 350F for 30 minutes or until bubbling.
  Source: Nick Cassoni, Cyberealm BBS Watertown NY originally posted
  9/92 Typed for you by: Linda Fields Cyberealm BBS Watertown NY
  315-786-1120

MMMMM

---

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

      Title: Fettuccine With Smoked Turkey in Black Peppercorn Sauce
 Categories: Turkey, Pasta, Main dish
      Yield: 2 servings

      1 ts Butter
      1 ts Shallot; minced
      1 ts Black Peppercorns; crushed
    1/4 c  Dry White Wine
    3/4 c  Whipping Cream
    1/8 ts Ground Nutmeg
           Salt
      4 oz Fettuccine
      4 oz Smoked Turkey Breast;
           -julienned
      1 tb Fresh Chives; chopped
           Parmesan Cheese; grated

  Melt butter in a heavy medium skillet over medium heat. Add shallot and
  peppercorns and saute for 20 seconds. Add wine and boil until almost no
  liquid remains in skillet, about 4 minutes. Add cream and nutmeg and
  boil until reduced to sauce consistency, about 5 minutes. Season
  sauce with salt.

  Cook pasta in a large pot of boiling water until just tender but still
  firm to bite, stirring occasionally. Drain. Transfer to bowl. Add
  sauce and turkey to pasta and toss thoroughly. Sprinkle with chives.
  Serve, passing Parmesan separately.

  Source: Unknown
  Typed by Katherine Smith

MMMMM

---

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

      Title: Basic Meatloaf
 Categories: Meats, Main dish
      Yield: 8 servings

      1    Egg
    2/3 c  Milk
      3 c  Soft Bread Crumbs
      1 tb Prepared Mustard
  1 3/4 ts Salt
    1/4 ts Pepper
    1/2 ts Basil
    1/2 ts Coriander
      1    Onion; chopped
    1/2 c  Celery; chopped
    1/4 c  Parsley; chopped
      2 lb Ground Meat

  Preheat oven to 350F. In a large bowl, use a mixing spoon to combine
  egg and milk. Stir in bead cubes and let stand until bead absorbs
  milk. Use potato masher or fork to mash and stir mixture until bead
  is in very small particles. Stir in mustard, salt, pepper, basil,
  coriander, onion, celery and parsley. Add ground meat and mix well
  with spoon or hands.

  Using hands, press mixture into a 9 x 5" loaf pan. Bake for 55
  minutes. Slice and serve.

  Source: Medford Mail Tribune, 31 January 1995
  Typed by Katherine Smith

MMMMM

---

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

      Title: Appled Pork Chops
 Categories: Pork, Fruits, Main dish
      Yield: 4 servings

      2 tb Olive Oil
      1 ts Dried Thyme; crumbled
    1/4 ts Salt
    1/4 ts Pepper
      4    Loin or Center-Cut Pork
           -Chops, about 6 oz each
      2 md Tart Green Apples
      1 tb Butter
      1 ts Cornstarch
    1/2 c  Bottled Apple Juice
    1/3 c  Half-And-Half

  Put oil, thyme, salt and pepper in a shallow glass dish. Coat chops on
  both sides and let stand for 15 minutes while you core and thinly
  slice apples. In a large skillet, cook chops with marinade over
  moderately high heat, about 3 minutes on each side or until juices
  run clear. Transfer to a serving platter and keep warm in a low oven.

  Reduce heat to moderate and add butter to skillet. Add apples and cook
  about 2 minutes, turning once. Add apples to serving platter and keep
  warm. Mix cornstarch, apple juice and half-and-half in a small bowl
  until smooth. Stir into skillet drippings and bring to a boil. Reduce
  heat and stir until slightly thickened; pour over pork and apples and
  serve. Great with mashed potatoes, rice or plain cooked pasta.

  Source: Medford Mail Tribune
  Typed by Katherine Smith

MMMMM

---

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

      Title: Lodestone Lasagne
 Categories: Pasta, Meats, Main dish
      Yield: 10 servings

      1 c  Onion; chopped
      2    Cloves Garlic; crushed
     28 oz Can Crushed Tomatoes
     16 oz Can Crushed Tomatoes
      6 oz Can Tomato Paste
    1/4 c  Fresh Parsley; minced
      1 tb Packed Light Brown Sugar
      1 ts Salt
  1 1/2 ts Dried Oregano
    1/4 ts Dried Thyme
      1    Bay Leaf
      1    Whole Stalk Celery; leaves
           -removed
      2 c  Water
      2 lb Italian Sausage; in casings
      1 c  Water
      8 oz Lasagne Noodles; cooked al
           -dente and drained
      1 lb Ricotta Cheese
  1 1/2 lb Mozzarella Cheese; sliced

  In a large saucepan, combine onion, garlic, tomatoes, tomato paste,
  parsley, sugar, salt, oregano, thyme, bay leaf, celery and the 2 cups
  of water; simmer for 3 hours, stirring occasionally. Remove bay leaf
  and celery stalk.

  In a large skillet, cook the sausage in the 1 cup of water over medium
  heat. Cook until water evaporates. Reduce heat to low and brown
  sausage for 5 minutes. Cut into 1/2" pieces. Add the sausage chunks
  to the sauce.

  In a lightly greased 9 x 13" pan, layer half of the noodles, sauce,
  ricotta and mozzarella. Repeat layers a second time. Cover with
  greased foil. Baked in 350F oven for 1 hour.

  Source: Medford Mail Tribune
  Typed by Katherine Smith

MMMMM

---

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

      Title: Chicken and Bell Pepper Pizza with Barbecue Sauce
 Categories: Pizza, Main dish, Chicken
      Yield: 6 servings

      2 c  Cooked Chicken; shredded
      1 c  Spicy Barbecue Sauce
      1    14" Round Unbaked Pizza
           -Dough
    1/2 md Onion; thinly sliced
    1/2    Green Bell Pepper; seeded
           -and thinly sliced
    1/2    Red Bell Pepper; seeded and
           -thinly sliced
    1/3 c  Oil-Packed Sun-Dried
           -Tomatoes; drained and
           -thinly sliced
    1/4 c  Pine Nuts; lightly toasted
      2 ts Dried Oregano; crumbled
  1 1/2 c  Mozzarella Cheese; shredded

  Preheat oven to 450F. Combine chicken and barbecue sauce in small
  bowl. Let mixture stand for 15 minutes. (Can be prepared up to 12
  hours ahead; cover and refrigerate.) Lightly coat a baking pan with
  vegetable cooking spray, then sprinkle with a bit of cornmeal, if
  desired. Place pizza round on the prepared pan. Spread the chicken
  mixture over the top, then arrange the onion, bell peppers, sun-dried
  tomatoes and pine nuts over. Sprinkle with oregano. Season lightly
  with salt and pepper. Finally, spread the cheese evenly over and bake
  until the crust is golden brown and the topping is golden and bubbly,
  about 15-20 minutes.

  Note: Fresh pizza dough is preferable. If you have a favorite pizza
  parlor which will sell the raw dough to you, that's great. (1lb of
  dough will roll and stretch into a 14" round.) You could also start
  with a baked cheese pizza crust (such as Boboli) available in the
  bread section of most supermarkets. If using the baked shells, the
  oven temperature will remain the same, but decrease the baking time
  by a few minutes.

  Source: Medford Mail Tribune
  Typed by Katherine Smith

MMMMM

---

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

      Title: Triple Cheese Pizza
 Categories: Pizza, Cheese, Main dish
      Yield: 4 servings

      1    14" Round unbaked Pizza
           -Dough
    1/2 c  Pesto Sauce
  1 1/2 c  Fontina Cheese; grated
      8    Plum Tomatoes; seeded and
           -thinly sliced
      2 ts Dried Oregano; crumbled
    1/2 c  Mozzarella Cheese; grated
    1/4 c  Parmesan Cheese; grated
           Fresh Basil Leaves

  Preheat oven to 450F. Lightly coat a baking pan with vegetable
  cooking spray, then sprinkle with a bit of cornmeal, if desired.
  Place the pizza round on the prepared pan. Spread pesto over the top,
  then sprinkle evenly with the Fontina cheese. Arrange tomato slices
  on top and season with pepper. Sprinkle oregano over the surface,
  then Mozzarella and Parmesan cheeses. Bake until the crust is golden
  brown and the topping is golden and bubbly, about 15 minutes. Garnish
  with basil leaves and serve.

  If using a baked shell instead of fresh dough, increase oven
  temperature to 500F, decrease baking time to 10 minutes.

  Source: Medford Mail Tribune
  Typed by Katherine Smith

MMMMM


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

      Title: Tricolor Pizza
 Categories: Pizza, Main dish
      Yield: 4 servings

      3 tb Olive Oil
      1 lg Red Onion; thinly sliced
      1 lg Red Bell Pepper; thinly
           -sliced
      1    14" Round unbaked Pizza
           -Dough
    1/2 c  Olive Paste
      6 oz Goat Cheese; crumbled
    1/4 c  Fresh Oregano; chopped
    1/4 c  Pine Nuts; lightly toasted

  Heat the olive oil in a heavy skillet over medium heat. Add the
  onions and peppers and saute, stirring frequently, until beginning to
  brown, about 8 minutes. (Can be prepared up to 4 hours ahead. Let
  onion mixture stand at room temperature.)

  Preheat oven to 450F. Lightly coat a baking pan with vegetable
  cooking spray, then sprinkle a bit of cornmeal, if desired. Place the
  pizza round on the prepared pan. Spread with the olive paste, then
  top with the onion mixture. Sprinkle with the crumbled goat cheese
  and bake until the cheese softens, about 10 minutes. Remove from
  oven, sprinkle with the oregano and pine nuts and return to the oven
  for another 5 minutes, or until the crust is golden brown.

  Source: Medford Mail Tribune
  Typed by Katherine Smith

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: CHICKEN and POTATOES FRANCAIS
 Categories: Main dish, Poultry
      Yield: 2 servings

    2/3 lb (2 medium) potatoes
           -- cut into 1/2-inch cubes
      2    Green onions; sliced
      2    Chicken breast halves
           -- boned and skinned
           -- (about 4 ounces each)
           Salt and pepper, to taste
      1    Garlic clove; minced
      2 ts Dijon-style mustard
      1 ts Chopped fresh tarragon; OR
    1/2 ts -Dried tarragon
    1/3 c  Dry white wine
           -OR- chicken broth
      2 tb Light sour cream

  Place potatoes in shallow 1-quart microwave-safe dish.  Cover with
  plastic wrap, venting one corner.  Microwave on HIGH 3 minutes.  Coat
  large nonstick skillet with vegetable cooking spray.  Add potatoes
  and onions; push to one side and add chicken.  Cook over medium heat,
  tossing potatoes occasionally and turning chicken once until potatoes
  are tender and juices run clear when chicken is pierced, about 15
  minutes. Season with salt and pepper.  Remove chicken and potatoes to
  platter; keep hot. Add garlic to skillet; mix in mustard, tarragon
  and wine; cook over high heat 1 minute. Remove from heat; whisk in
  sour cream. Season with salt and pepper. Pour sauce over chicken.

  NOTE:  Microwave cooking times are based on a 700-watt microwave.
  Adjust cooking times to your own oven.

  Menu:  Spinach  and Mushroom Salad, Pears with Blue Cheese

  Nutritional Information Per Serving:  250 calories; 3 g fat; 50 mg
  cholesterol; 130 mg sodium; 27 g carbohydrate; 3 g fiber; 21 g
  protein.

  Source: The Potato Board <recipes@potatoes.com>

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: COUNTRY PORK CHOPS with SAGE SMASHED POTATOES
 Categories: Main dish, Meats
      Yield: 4 servings

  1 1/3 lb (4 medium) potatoes
           -- cut into 1-inch chunks
      1 tb Olive oil
      1 lg Garlic clove; pressed
      4    Pork chops (3/4 inch thick)
           Salt and pepper, to taste
  1 1/2 tb Butter or margarine
    1/2 c  Lowfat milk
      1 ts Dried sage

  In 2-quart saucepan over medium heat, cook potatoes, covered, in 2
  inches boiling water until tender, about 20 minutes.  While potatoes
  cook, mix olive oil with garlic and rub on both sides of pork chops.
  Coat large nonstick skillet with vegetable cooking spray.  Add chops
  and over medium heat pan fry until chops are lightly browned and meat
  is no longer pink, about 10 minutes on each side.  Season with salt
  and pepper. Drain potatoes; shake in pan over low heat 1 minute.
  Remove from heat and "smash" potatoes with fork, leaving them lumpy.
  Mix in butter, then milk and sage. Mix over low heat 2 minutes.
  Season with salt and pepper. Serve chops with potatoes.

  Menu:  Sauteed Apple Wedges, Angel Food Cake

  Nutritional Information Per Serving:  390 calories; 20 g fat; 90 mg
  cholesterol; 130 mg sodium; 27 g carbohydrate; 2 g fiber; 26 g
  protein.

  Source: The Potato Board <recipes@potatoes.com>

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: BORA BORA BURGERS with POTATO NUGGETS
 Categories: Main dish, Meats, Sandwiches
      Yield: 4 servings

  3 1/2 tb Prepared teriyaki sauce
           -- divided
      1 ts Ground ginger
      1 lb Lean ground beef
      1 lb Frozen potato nuggets
           -- (about 4 cups)
    3/4 c  Ketchup
    1/4 ts Red pepper flakes
      4    Hamburger buns
      4 sl Canned pineapple
      4 sl Red onion
      4    Lettuce leaves

  Heat oven to 450 degrees.  In large bowl mix 2 tablespoons of the
  teriyaki sauce and the ginger to blend thoroughly; add beef and mix
  to blend thoroughly.  Form into 4 patties 1/2 inch thick.  Cook
  potato nuggets as package directs, baking for 15 to 17 minutes until
  crisp. Meanwhile, in small bowl mix the remaining 1 1/2 tablespoons
  teriyaki sauce, the ketchup and pepper flakes to make sauce for
  burgers and potatoes; set aside. In nonstick skillet over medium-
  high heat pan fry burgers to desired doneness, turning once.  On
  bottoms of buns layer burgers, pineapple and onion slices and
  lettuce. Cover with bun tops. Serve sauce with potato nuggets and
  burgers.

  Menu:  Coleslaw, Frozen Yogurt

  Nutritional Information Per Serving:  810 calories; 39 g fat; 70 mg
  cholesterol; 1990 mg sodium; 86 g carbohydrate; 5 g fiber; 30 g
  protein.

  Source: The Potato Board <recipes@potatoes.com>

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: MOM'S CRISPY CHICKEN and POTATOES
 Categories: Poultry, Main dish, Side dishes
      Yield: 4 servings

  1 1/3 lb (4 medium) potatoes
      1    Egg
      3 tb Water
      1 c  Corn flake crumbs
      8    Skinned chicken thighs
           - (about 4 1/2 ounces each)
      1 ts Dried sage or tarragon
      1 ts Salt
      1 ts Pepper
    1/2 c  Prepared barbecue sauce
    1/4 c  Honey
    1/4 c  Prepared yellow mustard

  Heat oven to 375 degrees.  Pierce potatoes with tines of fork;
  microwave on HIGH 8 minutes.  Meanwhile, in shallow dish beat egg
  with water; place corn flake crumbs in another shallow dish.  Dip
  chicken pieces into egg, then crumbs to coat completely.  Coat rimmed
  baking sheet with vegetable cooking spray; place chicken on sheet.
  Cut potatoes into 1-inch chunks; place on sheet with chicken.  Coat
  potatoes with cooking spray; sprinkle with sage. Season chicken and
  potatoes with salt and pepper. Bake about 40 minutes until juices run
  clear when chicken is pierced and potatoes are golden brown.
  Meanwhile, to make sauce: In bowl mix barbecue sauce, honey and
  yellow mustard.  Serve chicken and potatoes with sauce for dipping.

  NOTE:  Microwave cooking times are based on a 700-watt microwave.
  Adjust cooking times to your own oven.

  Menu:  Corn on the Cob, Rolls, Apple Crisp

  Nutritional Information Per Serving:  480 calories; 12 g fat; 135 mg
  cholesterol; 1300 mg sodium; 62 g carbohydrate; 3 g fiber; 30 g
  protein.

  Source: The Potato Board <recipes@potatoes.com>

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: ONE-PAN POTATOES and CHICKEN SANTA FE
 Categories: Main dish, Poultry
      Yield: 4 servings

  1 1/3 lb (4 medium) potatoes
           -- cut into 3/4-inch cubes
      1 lb Chicken breasts
           -- (boneless and skinless)
           -- cut into 3/4-inch cubes
      2 tb Olive oil
      1 c  Prepared tomato salsa
      1 cn Whole kernel corn; drained
           -- (8 3/4 ounces)

  Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish.
  Cover with plastic wrap, venting one corner.  Microwave on HIGH 8 to
  10 minutes until just tender.  While potatoes cook, in large nonstick
  skillet over high heat toss and brown chicken in oil 5 minutes.  Add
  potatoes; toss until potatoes are lightly browned.  Add salsa and
  corn; toss until heated through.

  NOTE:  Microwave cooking times are based on a 700-watt microwave.
  Adjust cooking times to your own oven.

  Menu:  Warm Corn Tortillas, Orange and Red Onion Salad, Pineapple
  Spears

  Nutritional Information Per Serving:  300 calories; 9 g fat; 50 mg
  cholesterol; 620 mg sodium; 34 g carbohydrate; 4 g fiber; 21 g
  protein.

  Source: The Potato Board <recipes@potatoes.com>

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tijuana Meatloaf
 Categories: Improv, Meats, Main dish
      Yield: 8 servings

      1 c  Milk
      2 c  Soft bread crumbs
  2 1/2 lb Ground beef
      2 ts Salt
    1/4 ts Pepper
    1/2 c  Grated carrots
    1/2 c  Diced carrots (or 3/4 c)
      2    Eggs, beaten

  In large bowl, pour milk over bread crumbs. Add beef, salt, pepper,
  carrots, onion and eggs. Mix thoroughly. Pack in 2-quart loaf-style
  baking dish. Shape like loaf.

  Sauce:

  1/4 c Ketchup
    2 T Brown Sugar
    1 T Honey
    2 T Prepared mustard

  In a small bowl, mix ketchup, brown sugar, honey and mustard. Spread
  mixture on meatloaf.

  Bake 325 degrees for 1-1/2 hours.

  Approximate values per serving: 478 calories, 23 g fat, 178 mg
  cholesterol, 28 g carbohydrates, 746 mg sodium, 43 percent calories
  from fat.

  Taken from The Arizona Republic and typed by Joyce Kohl (THE IMPROV
  BBS)

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chicken Paprika
 Categories: Improv, Main dish, Poultry
      Yield: 8 servings

      2 T  Butter
      2 T  Cooking oil
      2    Broiler chickens, cut up
           Salt & Peppers to taste
      3 md Onions, chopped
      1    Garlic clove, crushed
      2 T  Paprika (Hungarian is best)
  2 1/2 T  Flour
      1 c  Chicken broth
      2 c  Sour cream
           Hot cooked noodles
           Parsley as garnish

  Heat butter and oil in skillet.  Season the chicken pieces with salt
  and pepper, then brown.  Remove and let drain on paper towels.

  Cook onions and garlic in remaining fat until soft.  Add paprika and
  flour, cook and stir 3 minutes.  Add chicken broth, then sour cream.
  Cook and stir over low heat until thick and smooth.

  Replace chicken in skillet.  Bake covered at 350 degrees for one hour.
  Serve over hot cooked noodles. Garnish with parsley.

  Approximate values per serving: 637 calories, 44 g fat, 207 mg
  cholesterol, 12 g carbohydrates, 421 mg sodium, 62 percent calories
  from fat.

  Taken from The Arizona Republic and typed by Joyce Kohl (THE IMPROV
  BBS)

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Easy Beef Pot Pie
 Categories: Improv, Meats, Main dish
      Yield: 6 servings

      1 lb Boneless top sirloin steak
           - 3/4 inch thick
      1 T  Vegetable oil
      8 oz Small mushrooms, quartered
      1 md Onion, sliced
      1    Clove garlic, crushed
    1/4 c  Water
     12 oz Jar beef gravy
     10 oz Pkg frozen peas & carrots
    1/4 ts Dried thyme leaves
  4 1/2 oz Can refrigerated buttermilk
           - flavored biscuits

  Heat oven to 400 degrees.  Trim fat from steak. Cut steak lengthwise
  in half and then crosswise into 1/2-inch-thick strips. In large
  ovenproof skillet, heat oil over medium-high heat until hot. Add beef
  (half at a time) and stir-fry 1 to 2 minutes or until outside surface
  is no longer pink. (Do not overcook.) remove from skillet with
  slotted spoon.

  In same skillet, place mushrooms, onion, garlic and water. Cook and
  stir 3 minutes or until onion is tender. Stir in gravy, vegetables
  and thyme. Bring to a boil; remove from heat. return beef to skillet.
  Cut biscuits in half; arrange in a ring on top of beef mixture.

  Bake 12 to 14 minutes or until biscuit topping is golden-brown.

  Note: If skillet is not ovenproof, transfer beef mixture to
  9-inch-square baking pan. Top with biscuits and bake as recipe
  directs.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Country Style Turkey Sausage
 Categories: Cyberealm, Low-fat, Meats, Breakfast
      Yield: 8 patties

           Non-stick cooking spray
      1    Slightly beaten egg white
    1/4 c  Finely chopped onion
    1/4 c  Finely snipped dried apples
           Or 1/2 c. finely chopped
           .apples
      3 tb Quick-cooking oats
      2 tb Snipped fresh parsley
    1/2 ts Salt
    1/2 ts Ground sage
    1/4 ts Ground nutmeg
    1/4 ts Pepper
           Dash ground red pepper
    1/2 lb Lean ground turkey breast

  Spray a cold 10 inch skillet with nonstick coating spray; set aside.

  In a medium bowl, combine the egg white, onion, dried or fresh apples,
  quick-cooking oats, parsley, salt, sage, nutmeg, pepper and ground red
  pepper. Add the ground turkey; mix well.

  Shape mixture into eight 2" wide patties. Preheat the prepared skillet
  over medium heat. Place patties in skillet. Cook over medium heat for
  10-12 minutes or until meat is no longer pink and juices run clear,
  turning once. Drain off fat.

  Nutritional info per patty: 49 calories; 1 gm total fat (0 gm sat.
  fat); 12 mg. chol.; 155 mg sodium; 4 gm carbo; 0 gm fiber; 6 gm
  protein.

  Source: Better Homes and Gardens Magazine, Feb. 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: White Bean and Sausage Rigatoni
 Categories: Cyberealm, Italian, Main dish
      Yield: 4 servings

      8 oz Rigatoni (5 cups)
      8 oz Fully cooked turkey kielbasa
    1/2 pk Of a 10 oz pk frozen chopped
           .spinach, thawed
      2 cn 14.5 oz ea stewed tomatoes
      1 cn 15 oz great northern beans,
           .rinsed and drained
      3 oz Tomato paste
    1/4 c  Red wine or chicken broth
  1 1/2 ts Italian seasonings
    1/4 c  Shredded parmesan cheese

  In a large saucepan, according to instructions, cook pasta. Drain and
  return to the pan. Bias-slice kielbasa. Drain thawed spinach well. Add
  kielbasa, spinach, tomatoes, beans, tomato paste, wine or broth, and
  Italian seasoning to the cooked pasta. Stir to mix. Spoon mixture into
  a 2 quart casserole dish. Sprinkle with parmesan cheese.

  Bake, uncovered, in a 375F oven 25-30 minutes, or until hot and
  bubbly.

  Nutritional info per serving: 498 calories; 7 gm total fat (2 gm sat
  fat); 41 mg chol; 920 mg sodium; 79 gm carbo; 10 gm fiber; 29 gm pro.

  Source: Better Homes and Gardens Magazine, January 1995
  Typed in MM format by Linda Fields Cyberealm BBS 315-786-1120

MMMMM
