MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Holiday Cheddar Date Cake
 Categories: Cyberealm, Kooknet, Cakes, Desserts
      Yield: 20 servings
 
    3/4 c  Butter; Room Temperature
      4 ea Eggs; Lg
  3 1/2 c  Unbleached Flour
      1 ts Salt
    1/4 ts Cloves; Ground
      2 c  Pecans; Chopped
      2 c  Raisins; Golden
  1 1/2 c  Light Brown Sugar; Packed
      1 c  Cheddar; Sharp, Shredded
    1/2 ts Baking Soda
      1 ts Cinnamon; Ground
     16 oz Dates; Pitted,Finely Chopped
      4 oz Candied Cherries;Halved,1jar
      1 c  Milk

MMMMM------------------------DECORATIONS-----------------------------
      4 ea Candied Pineapple Slices
     12 ea Almonds; Whole Blanched
 
  *  You can make a decorative design on the top of the cake by
  quartering the candied Pineapple Slices and using the whole almonds,
  if desired.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
     Preheat the oven to 300F and grease and flour a 10-inch tube pan;
  set aside.
     In a large bowl, beat the butter and brown sugar with an electric
  mixer on medium, until well blended.  Add the eggs, one at a time,
  beating well after each addition.  Beat in the cheddar cheese.  Sift
  the flour, baking soda, salt, cinnamon and cloves into a medium bowl.
     In another medium bowl, combine the dates, pecans, cherries and
  raisins. Add 2 Tbs of the flour mixture, tossing lightly to coat the
  fruit and nuts. Alternately beat the remaining flour mixture and milk
  into the butter mixture until well blended. Stir in the floured fruit
  mixture by hand until distributed throughout the batter.  Turn into
  the prepared pan.
    Bake for 2 to 2 1/2 hours in the preheated oven until the cakes
  shrinks from the side of the pan and the top springs back when
  lightly pressed.
    Cool for 15 minutes in the pan on a wire rack then remove from the
  pan. Cool completely on the wire rack.  When cool, store in a
  container with a tight lid for up to 6 weeks.
    To serve, cut into thin slices.
  
  Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown,
  NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hamburger Fischsalat (Hamburg-Style Fish Salad)
 Categories: Ethnic, Salads, Kooknet
      Yield: 4 servings
 
      1 tb Butter
      1 lb White Fish Fillets; *
    1/2 c  ;Hot Water
      4    Eggs; Large, Hard Cooked
      2    Pickles; Dill
      1 tb Capers

MMMMM---------------------------SAUCE--------------------------------
      2 tb Mayonnaise
      2 tb Sour Cream
      2 ts Lemon Juice
      1 ts Mustard; Dijon-style
    1/2 ts Salt
    1/4 ts Pepper; White

MMMMM--------------------------GARNISH-------------------------------
      1    Egg; Large, Hard Cooked
      4    Beets; Canned, Slices
 
  *    Fillets may be fresh or frozen.  They can include cod, turbot, or
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ Melt butter in a frypan.  Place fish in frypan and pour hot water
  over
  
  *  Mustard must be the strong Djon or Gulden Type.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Cut the knockwurst into small cubes.  Mince the pickles and
  onion. Mix together the vinegar, mustard and oil.  Add salt, pepper,
  paprika and sugar.  Adjust seasonings if desired.  Add the capers;
  mix well. Stir in the chopped knockwurst, pickles, and onions.  Just
  before serving, garnish with chopped parsley. From: Carl Berger Date:
  07-24-94 Posted by Loren Martin on Kook-Net
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Punch
 Categories: Kohl, Beverages, Kooknet
      Yield: 1 servings
 
      1 cn Pineapple juice (46-oz)
      2 c  Orange juice
      6 c  Water
      5    Bananas; mashed
      1 pk Strawberries; frozen
      2    Juice of 2 Lemons
           Mint leaves
      4 c  Sugar
           7-Up to stretch it
 
  Mix sugar and water. Chill.  Add fruit juices and bananas right away.
  Freeze and then break into pieces.  Add strawberries and 7-Up.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce and Clem Kohl Kook-Net:  THE
  IMPROV BBS  Kook-Net Hub  (602)991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Crab-Stuffed Chicken
 Categories: Low-cal, Low-fat, Poultry, Cyberealm, Kooknet
      Yield: 6 servings
 
      4 oz Crabmeat(or imitation) chop
      2 tb Fine dry Bread Crumbs
      1 tb Snipped Parsley
      6 x  Med Chicken Breast halves *
    1/4 c  Water Chestnuts, chop finely
      2 tb Mayonnaise or salad dressing
    1/4 ts Dijon-style Mustard
      2 tb White Wine Worcestershire
 
  * 6 med (1 - 1 1/4  lbs) boned skinless chicken breast halves Sliced
  green onion
  
   For filling, combine crabmeat, water chestnuts, bread crumbs,
  mayonnaise, parsley, and mustard.
   Place 1 piece of chicken, boned side up, between clear plastic wrap.
  Pound with meat mallet till 1/8" thick. Repeat with other pieces of
  chicken.
   Spoon some of the filling onto 1 end of each chicken breast half.
  Fold in the sides and roll up. Arrange chicken, seam side down, in a
  12x7x2" baking dish. Brush with some of the Worcestershire sauce.
   Bake in a 350 deg F. oven for 20-25 minutes or till chicken is no
  longer pink. Brush with remaining Worcestershire sauce and sprinkle
  with green onion.
  
  Microwave Directions: Prepare as above, except microcook chicken
  rolls, covered with waxed paper, on 100% (high) for 8-10 minutes or
  till chicken is no longer pink. Give the dish a 1/2 turn every 4
  minutes. ******************************************************** Per
  serving: 190 calories, 31 g protein, 4 g carbohydrates, 5 g fat, 83
  mg cholesterol, 324 mg sodium, 282 mg potassium.
  
  From Lois Flack, Cyberealm BBS, Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Citrus Shrimp and Scallops
 Categories: Low-cal, Low-fat, Fish, Cyberealm, Kooknet
      Yield: 4 servings
 
    1/2 lb Fresh or frozen Scallops
    1/2 c  Orange juice
      1 ts Grated Gingerroot
    1/4 ts Ground Red Pepper
      1 x  Orange, cut in 8 wedges
      1 ts Finely shredded Orange Peel
      2 tb Soy Sauce
      1 x  Clove garlic, minced
     12 x  Fresh or frozen Pea Pods
 
  12 fresh or frozen large Shrimp, peeled and deveined (about 1/2 lb
  total)
  
   Halve any large scallops. Place scallops and shrimp in a plastic bag
  set in a deep bowl. For marinade, combine orange peel, orange juice,
  soy sauce, gingeroot, garlic, and red pepper. Pour over seafood. Seal
  bag. Marinate in the refrigerator 30 minutes. Drain, reserving
  marinade.
   If using fresh pea pods, cook in boiling water about 2 minutes;
  drain. Or, thaw and drain frozen pea pods.
   Wrap 1 pea pod around each shrimp. Thread pea pods and shrimp onto
  four 10-12" skewers alternately with scallops and orange wedges.
   Grill kabobs on an uncovered grill directly over medium-hot coals
  for 5 minutes. Turn and brush with marinade. Grill 5-7 minutes more
  or till shrimp turn pink and scallops are opaque. Brush occasionally
  with marinade.
  
  Broiler Directions: Place kabobs on the unheated rack of a broiler
  pan. Broil 4" from the heat for 4 minutes. Turn and broil 4-6 minutes
  more or till shrimp turn pink and scallops are opaque. Brush
  occasionally with marinade.
  *********************************************************** Per
  serving: 133 calories, 22 g protein, 7 g carbohydrates, 1 g fat, 105
  mg cholesterol, 305 mg sodium, 380 mg potassium.
  
  From Lois Flack, Cyberealm BBS, Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sweet and Sour Ham Balls
 Categories: Meats, Main dish, Low-cal, Kooknet, Cyberealm
      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) v8.02
 
      Title: Ham and Potato Skillet
 Categories: Meats, Main dish, Low-cal, Kooknet
      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) v8.02
 
      Title: Red Cabbage Salad
 Categories: Ethnic, Salads, Vegetables, Kooknet
      Yield: 4 servings
 
      5    Bacon; slices
      2 tb Vinegar
    1/2    Red cabbage; head, shredded
    1/2 ts Salt
      1 tb Caraway seeds
      1 ts Sugar
    1/4 c  Wine; red or white
      2 tb Vegetable oil
    1/4 ts Pepper
 
  Fry bacon in medium-size fry pan until crisp.  Remove and reserve
  bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until
  sugar is dissolved.  Pour this hot mixture over the cabbage.  Toss
  with vegetable oil, salt, pepper, and caraway seeds.  Sprinkle
  crumbled bacon over mixture.  Serve at room temperature. From: Carl
  Berger Date: 07-24-94 Posted by Loren Martin on Kooknet
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Red-Beet Salad
 Categories: Ethnic, Salads, Vegetables, Kooknet
      Yield: 6 servings
 
      2    Red beets; bunches
      2 tb ;water
      2 tb Caraway seeds
      2 tb Onion; minced
    1/4 ts Cloves; ground
    1/4 ts Pepper
           ----------marinade---------
    1/4 c  Vinegar
      1 ts Sugar
      1 ts Horseradish
    1/2 ts Salt
      5 tb Vegetable oil
 
  Wash beets, trim off greens, place in medium saucepan, and cook,
  without peeling, in salted water to cover, until beets are tender.
  Peel and slice. Prepare marinade dressing by combining remaining
  ingredients. Pour over beets and let stand for several hours before
  serving. Stir beets occasionally. From: Carl Berger Date: 07-24-94
  Posted by Loren Martin on Kooknet
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple Swirl Cake
 Categories: Desserts, Cakes, Cyberealm, Kooknet
      Yield: 12 servings
 
      2 c  Apples
      1 ts Cinnamon
      1 c  Cooking Oil
    1/4 c  Orange juice
      3 c  Sifted Flour
    1/2 ts Salt
      3 tb Sugar
      2 c  Sugar
      4 ea Eggs
      2 ts Vanilla
      1 tb Baking powder
 
  Peel, core, and chop apples into small pieces.  Mix together with 3
  tablespoons sugar and cinnamon.  Set aside.  In large bowl, combine
  sugar and cooking oil; beat.  Add eggs, orange juice, and vanilla.
  Sift together flour, baking powder, and salt; add to creamed mixture.
  Beat until smooth. Pour one third batter into greased and floured 12
  cup bundt pan alternating with one half apple mixture.  Repeat.  End
  with layer of batter on top. Bake at 325 degrees F for 60 minutes or
  until cake tests done. Cool in pan 10 to 15 minutes; turn out on wire
  rack or serving plate to complete cooling.  Sprinkle with
  confectioners sugar.
  
  Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cabbage Fruit Salad with Sour-Cream
 Categories: Ethnic, Salads, Vegetables, Kooknet
      Yield: 4 servings
 
      2 c  Cabbage; raw, shredded
      1 tb Lemon juice
    1/4 c  Pineapple juice
    1/4 ts Salt
    1/2 c  Sour cream
      1    Apple; med., diced, unpeele
    1/2 c  Raisins
  1 1/2 ts Lemon juice
      1 tb Sugar
 
  Prepare cabbage and apple.  Use 1 T lemon juice to wet diced apple to
  prevent darkening.  Toss cabbage, raisins, and apple.  Mix fruit
  juices, salt, and sugar.  Add sour cream, stir until smooth; add to
  salad and chill. From: Carl Berger Date: 07-24-94 Posted by Loren
  Martin on Kook-Net
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cold Potato Salad
 Categories: Ethnic, Salads, Vegetables, Kooknet
      Yield: 6 servings
 
      6    Potatoes; large *
    1/2 ts Salt
      3 tb Vinegar
      1 ts Sugar
           ;boiling water
      1    Onion; medium, minced
    1/2 ts Mustard; prepared
      2 ts Dillseed
 
  *  Potatoes should be peeled and quartered.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ In medium saucepan cook potatoes in boiling salted water until
  tender. Drain, reserving 3/4 cup of potato water.  Dice potatoes. Add
  oil and minced onion; toss gently.  In small saucepan bring the 3/4
  cup potato water to a boil; pour over potatoes and onion.  Keep at
  room temperature for 2 to 3 hours.  Stir in vinegar, mustard, sugar,
  and dillseed. Potato salad will be creamy.  Serve at room
  temperature. From: Carl Berger Date: 07-24-94 Posted by Loren Martin
  on Kook-Net
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Herring Salad with Sour Cream Sauce
 Categories: Ethnic, Salads, Fruits, Kooknet
      Yield: 4 servings
 
           ------sour-cream sauce------
    1/2 c  Yogurt
    1/4 ts Sugar
      2    Onions; small
      8    Herring fillets; marinated
    1/2 ts Dillweed; dried
      1 c  Sour cream
    1/2 x  Lemon; juice only
           -----------salad-----------
      2    Apples; medium, tart
      2 ts Dill; fresh or
 
  Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar.
  Salad: Peel onions and cut into thin slices.  Peel and quarter
  apples, remove cores and but into thin wedges.  Blend onions and
  apples with sauce. In a dish arrange herring and apple-onion mixture
  in layers. Cover tightly and marinate in refrigerator for 5 hours.
  Sprinkle with dill before serving. From: Carl Berger
                     Date: 07-24-94 Posted by Loren Martin on Kooknet
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cucumber Relish Salad
 Categories: Ethnic, Salads, Vegetables, Kooknet, Chin/japan
      Yield: 4 servings
 
      2    Cucumbers; medium
  1 1/2 tb Cider vinegar
    1/8 ts Pepper
      1 tb Parsley; fresh, minced
  1 1/2 tb Sugar
    1/2 ts Salt
    1/2 c  Sour cream
 
  Slice cucumbers paper-thin.  Sprinkle slices with sugar, vinegar,
  salt and pepper.  Marinate for 20 minutes, drain off liquid, and toss
  lightly with sour cream.  Top with minced parsley. From: Carl Berger
  Date: 07-24-94 Posted by Loren Martin on Kook-Net
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fruit Salad with Nuts
 Categories: Ethnic, Salads, Vegetables, Kooknet
      Yield: 4 servings
 
      1    Honeydew melon; small
      1 c  Blue grapes
     12    Walnut halves
      8 oz Yogurt; (1 container)
      1 tb Orange juice
      2 tb Evaporated milk
           White pepper; dash
      2    Oranges
           Lettuce leaves
           ----------dressing---------
      1 tb Lemon juice
      1 tb Tomato catsup
           Salt; dash
 
  Scoop out melon with melon baller.  Cut peel from oranges, remove
  white membrane, and slice crosswise.  Cut grapes in half and remove
  seeds. Line a glass bowl with lettuce leaves; arrange melon balls,
  orange slices, grapes, and walnuts in layers on top of lettuce.  Mix
  and blend well all ingredients for the dressing.  Adjust seasonings.
  Pour dressing over fruit. Let salad ingredients marinate for 30
  minutes. Toss salad just before serving. From: Carl Berger Date:
  07-24-94 Posted by Loren Martin on Kook-Net
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Ham & Shrimp Creole
 Categories: Main dish, Fish, Kooknet
      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) v8.02
 
      Title: Seven-flavor Chicken
 Categories: Poultry, Kooknet, Cyberealm
      Yield: 4 servings
 
      4 tb Soy sauce, divided
      1 tb Cornstarch
      8 oz Vermicelli, uncooked
      1 tb Sugar
      2 tb Vegetable oil, divided
    1/4 lb Snow peas, julienned
      1 tb Ginger root, minced
      2 tb Oriental sesame oil
      2 ea Chicken breasts, bonned and
           Skinned, cut into strips
      2 tb White vinegar
      1 ea Carrot, julienned
    1/2 c  Chopped onion greens
    3/4 ts Crushed red pepper
 
  Blend 1 tb each of soy sauce, sesame oil and cornstarch; stir in
  chicken. Let stand 10 minutes.  Break vermicelli in half and cook
  according to package directions, omitting salt; drain and keep warm
  in large mixing bowl.  Dissolve sugar in remaining soy sauce, sesame
  oil and vinegar; set aside.  Heat 1 Tb oil in hot skillet or wok over
  high heat. Add chicken mixture and stir-fry for 3-4 minutes, then
  remove from pan. Heat remaining vegetable oil and add carrots and
  snow peas; stir-fry for 1 minute, then add green onions, ginger root
  and red pepper. Stir-fry for 1 additional minute.  Remove from heat
  and stir in chicken and vinegar mixture. Pour over vermicelli and
  toss together to combine. Serve immediately.
  
  Courtesy of Loren Martin, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Huevos Ranchero Casserole Souffle
 Categories: Casseroles, Vegetarian, Kooknet, Cheese/eggs
      Yield: 12 servings
 
  1 1/2 tb Unsalted butter; softened
      6    Bell peppers, about 6" long
     12    Eggs; separated
      4 c  Shredded Cheddar cheese
      2 c  Fresh or frozen corn kernels
      1 c  Milk
      2    Fresh jalapeno peppers
           - seeds & membranes removed
           - and minced,   -=OR=-
           - Use pickled jalapenos that
           - have been rinsed
           - and prepared the same way
      1 ts Salt; or to taste
           Freshly ground black pepper
      6 c  Purchased or homemade salsa,
           - warmed
 
  ============================= DIRECTIONS
  ===================================
  
  Preheat oven to 450F.
  
  Butter a 9-by-13-inch oven-proof glass or earthenware casserole dish.
  
  Make an incision along the length of each bell pepper and remove the
  stem, seeds and membranes, keeping the peppers whole.
  
  Fill a medium-size skillet halfway with water and bring to a boil.
  
  Add peppers. Let water return to a boil and cook until peppers are
  just softened, about 3 minutes.
  
  Remove and blot them very dry with paper towels and let cool
  completely. Then, line the bottom of the casserole with them.
  
  Separate the eggs into 2 large bowls. Beat the yolks until smooth,
  then stir in the cheese, corn, milk, jalapeno peppers and salt and
  black pepper.
  
  Whisk the whites until soft peaks form, then fold them into the yolk
  mix- ture, gently stirring just until almost blended.
  
  Scrape the mixture into the prepared dish and transfer it to the
  middle rack of the preheated oven.
  
  Bake just until the eggs are puffy and the top is lightly browned,
  about 7 minutes.
  
  Reduce the heat to 325F and continue cooking until the eggs are baked
  through but not dry, 22 to 25 minutes.
  
  Test by inserting a knife into the center. It should come out almost
  clean.
  
  Remove the pan and let it sit for a few minutes before cutting the
  casserole into 12 rectangles.
  
  Serve each portion with some salsa spooned on top.
  
  JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK
  
  Posted by Bob Hogan, Co-Moderator I-Link Cuisine,and Super-Sysop of
  Lucifer-Net/Byte Brothers, Wichita Kansas 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Filo Mushroom Pies
 Categories: Appetizers, Cyberealm, Kooknet
      Yield: 42 servings
 
      1 pk Filo pastry sheets
    3/4 lb Flat mushrooms (w/o stalks)
    1/2 lb Onions
      7 oz Feta cheese
      2 ts Whole cumin
      2 ts Coriander seeds
           - toasted & lightly crushed
           Butter or oil
      2 sm Eggs
 
  Chop the onion finely and soften it in a little butter or oil, then
  fry hard until frazzled.  Remove and reserve.  Dice the mushrooms and
  fry them in the fat remaining in the pan; stir and turn them as
  necessary to drive off most of their moisture and to concentrate
  flavour. Mix the two vegetables together and season with plenty of
  salt and pepper. Stir in the cumin, coriander and grated cheese. When
  cool bind with the beaten eggs.
  
  Unwrap the pastry one sheet at a time.  Keep the rest covered with a
  damp cloth to prevent drying out.  Cut each sheet into strips about 3
  x 10 inches long and brush on one side only with melted butter.  Put
  one rounded metal teaspoonful of the mixture near the short edge of
  the buttery side of the first pastry strip - about 1 inch from the
  bottom and slightly to the left-hand side.  Fold the bottom
  right-hand corner of the pastry diagonally over the filling to make a
  triangle. Continue folding the pastry at right angles up the whole
  lenghth of the strip so you end up with a neat little triangular
  parcel. Make more little pies in the same way until all the filling
  is used up.
  
  To cook, simply brush the pies all over with melted butter or oil,
  arrange them side by side on baking trays and bake at 350-375 F
  (180-190 C) gas mark 4/5 for about 20 minutes, until the pastry is
  golden and crisp. It is best to turn the pies over after the first 10
  minutes and brush with more butter or oil.  For even crisper results
  the pies can be deep-fried.
  
  From  Robin Sattler, Kook-Net Recipe Network, 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Shrimp Baleares
 Categories: Fish, Appetizers, Kooknet
      Yield: 6 servings
 
      3 tb Finely minced parsley
      3 tb Wine vinegar
      2 lg Garlic cloves, minced
      6    Anchovy filets, minced
    1/2 c  Olive oil
      2 sm Hot chili peppers
      1    Onion, finely minced
    1/2 c  Dry white wine
      8    Ripe tomatoes, peeled,
           -seeded & chopped
           Salt & freshly ground
           -white pepper
      2 lb Fresh raw shrimp, peeled
      1 tb Small well-drained capers
      1 c  Greek black olives, pitted

MMMMM--------------------------GARNISH-------------------------------
      1 ts Grated lemon rind
      2 tb Finely minced parsley
      2    Garlic cloves, minced
 
  In a mixing bowl combine the parsley, vinegar, garlic and anchovies
  and reserve.  In a large heavy skillet, heat the olive oil. Add the
  chili peppers and onion and cook until the onion is soft and lightly
  browned. Add the wine and bring to a boil. Reduce the liquid by half
  and add the tomatoes, salt and pepper. Cook until most of the tomato
  juice has evaporated.  Add the shrimp and cook for 5 to 7 minutes or
  until they turn a bright pink. Do not overcook them or they will get
  tough. Add the capers, olives and the parsley vinegar, garlic and
  anchovy mixture and heat through.  Correct the seasoning and pour
  onto a serving platter. Garnish with the grated lemon rind and
  additional parsley and garlic. Notes: This dish is usually served as
  an appetizer, but you may use it as a main course on a bed of saffron
  rice.  From "Seasonal Kitchen, a Celebration of Fresh Foods" by Perla
  Meyers.  Posted by Terri St.Louis-Woltmon.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bacardi Rum Pina Colada Cake
 Categories: Cyberealm, Kooknet, Cakes, Desserts
      Yield: 1 servings
 
      1    White cake mix (2 layer size
           -)
      1    Coconut cream or vanilla
           - instant pudding (4 serv)
      1    Eggs
    1/4 c  Water
    1/4 c  Wesson oil
      1 c  Flaked coconut
    1/3 c  Bacardi dark rum
           Frosting
      1    Coconut cream or vanilla ins
           -tant pudding (4 serv)
    1/3 c  Bacardi dark rum
      1    Can crushed pineapple (in
           - juice)
      1    Container frozen whipped
           - topping, thawed
 
  Blend all ingredients except coconut in large mixer bowl.  Beat 4
  minutes at medium speed of electric mixer.  Pour into two greased and
  floured 9-inch layer cake pans.  Bake at 350F for 25 -30 minutes or
  until cake springs  back when lightly pressed.  Do not under bake.
  Cool in pans for 15 minutes; remove and cool on racks.  Fill and
  frost; sprinkle with coconut. Chill.  Refrigerate leftover cake.
  Frosting: Combine all ingredients except whipped topping in a bowl;
  beat until well blended. Fold in thawed whipped topping.
  
  Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown,
  NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bailey's Irish Cream Cake
 Categories: Cyberealm, Kooknet, Cakes, Desserts
      Yield: 1 servings
 
 18 1/4 oz Pkg. yellow cake mix
      4 oz Instant chocolate pudding
    3/4 c  Oil
    1/8 c  Water
    1/4 c  Vodka
    3/8 c  Bailey's Irish Cream
      4    Eggs
 
  Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in
  bowl. Beat until smooth. Pour into greased and floured 10 inch Bundt
  pan. Bake at 350F 40 to 50 minutes or until done. Remove from pan
  and cool completely. Mix a glaze of Bailey's and powdered sugar to a
  thick consistency and drizzle over cake.
  
  Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown,
  NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Easter Egg Nog
 Categories: Beverages, Cyberealm, Kooknet
      Yield: 1 servings
 
  1 1/2 qt Whipping cream
      6    Egg, separated
      1 c  Sugar
           Brandy
 
  Beat cream thick, and combine with sugar and egg yolks which have been
  beaten together. Then add 1 1/4 tumblers brandy (to taste) and stiffly
  beaten egg whites. It may require more sugar according to taste. Keep
  cool until served. Sprinkle with nutmeg, if desired.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
  
  Re-Posted by Lois Flack, CYBEREALM-KOOKNET,(315)786-1120, Watertown,
  NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Warmer Kartoffelsalat (Hot Potato Salad)
 Categories: Ethnic, Salads, Vegetables, Kooknet
      Yield: 4 servings
 
      3 ea Potatoes;Med,Boiled In Skins
      3 ea Bacon; Slices
    1/4 c  Onion; Chopped
      1 tb Unbleached Flour
      2 ts Sugar
    3/4 ts Salt
    1/4 ts Celery Seeds
    1/4 ts Pepper
    3/8 c  ;Water
  2 1/2 tb Vinegar
 
  Combine ingredients and marinate in refrigerator for at least 1 hour.
  Serve on inner tightly cupped lettuce leaves. From: Carl Berger Date:
  07-24-94 Posted by Loren Martin on Kooknet
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Full O' Boloney
 Categories: Main dish, Casseroles, Microwave, Kooknet
      Yield: 4 servings
 
  1 1/2 c  Potatoes, cubed (about
  1 1/2    Potatoes)
  1 1/2 c  Cubed bologna (1/2 pound)
      2 tb Minced green pepper
 10 1/2 oz Cream of mushroom soup, can
           -ned, condensed, undiluted
      2 sl (large) American cheese,
           -quarted
 
  ================================= DIRECTIONS
  ===============================
  
  1. Combine all ingredients except the American cheese, in a deep, 1
  1/2 quart, heat-resistant, non-metallic, casserole.
  
  2. Heat, covered, in microwave 15 minutes or until potatoes are
  tender. Stir occasionally.
  
  3. Top casserole with cheese slices and heat, uncovered, in microwave
  an additional 30 seconds or just until cheese melts.
  
  From: The New Deluxe Sharp Microwave Oven Cookbook
  
  Posted by Bob Hogan, Co-Moderator I-Link Cuisine,and Super-Sysop of
  Lucifer-Net/Byte Brothers, Wichita Kansas 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Black Bean Dip #1
 Categories: Appetizers, Dips, Kooknet, Cyberealm
      Yield: 2 cups
 
      1 c  Cooked Black Beans
    1/4 c  Minced Carrot
    1/4 c  Minced Celery
      1 ts Garlic Salt
      1 ts Oregano
      1 ts Cumin
    1/2 ts Coriander
    1/4 ts Salt
    1/4 c  Sour Cream
      1 tb Chopped Fresh Cilantro
           Cilantro for Garnish
 
  In a large bowl, coarsley mash half the beans with a fork. Add
  remaining whole beans and all the other ingredients, mixing well.
  Cover,and chill 20 minutes. Garnish with fresh cilantro.
  
  Source: Seventeen Magazine, March 1994
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Apricot-Carrot Muffins
 Categories: Muffins, Fruits, Kooknet, Cyberealm
      Yield: 12 muffins
 
      1 c  All-Purpose Flour
    1/2 c  Whole Wheat Flour
      1 tb Baking Powder
    1/4 ts Salt
    1/2 c  Sugar
      2    Eggs
    3/4 c  Milk
      3 tb Avocado Oil
      1 c  Carrots, coarsley grated
    3/4 c  Dried Apricots, chopped or
    3/4 c  Whole Raisins
    1/2 c  Walnuts, coarsley chopped
 
  In a large bowl mix flour, baking powder and salt. In another bowl
  whisk sugar and eggs. Whisk in milk and oil. Mix in carrots,
  apricots, and nuts. Add to flour mixture. Mix until just blended.
  Spoon into 12 2 3/4" muffin tin cups greased with additional avocado
  oil. Bake in a 375o oven for about 20 minutes, until just springy to
  the touch. Serve warm.
  
  Source: Calavo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chinese-Style Broiled Chicken Breasts
 Categories: Poultry, Main dish, Ethnic, Kooknet, Cyberealm
      Yield: 4 servings
 
      2 lb Chicken Breasts, boned with
           Wings attached
           Salt and pepper
      2 tb Soy Sauce
      2 tb Maple Syrup
      1 tb Sesame or Olive Oil
      1 ts Red Wine Vinegar
      1 ts Garlic, finely minced
    1/4 ts Red Pepper Flakes
 
  Sprinkle the breasts with salt an pepper. Combine the soy sauce, maple
  syrup, oil, vinegar, garlic and pepper flakes in a dish large enough
  to hold the breasts in 1 layer. Blend well.
  
  Add the chicken breast halves and coat them with the marinade.
  Arrange them skin side up in the dish and cover them with plastic
  wrap. Let stand 15 minutes, or until ready to cook.
  
  Meanwhile, preheat broiler or a charcoal grill. Arrange the breasts
  skin side down in 1 layer in a baking dish. Place the chicken under
  the broiler about 6: from the heat. Leave the door partly open. Cook
  about 5 minutes and turn the pieces. Cook skin side up for about 2
  minutes. Shift the pan to the lower rack so that the pieces are about
  12" from the heat. Continue broiling skin side up with the broiler
  door partly open about 5 minutes longer.
  
  Turn the pieces skin side down and broil 5 minutes longer on the
  bottom rack. Turn the pieces skin side up and pour the remaining
  marinade over all. Place the chicken about 6" from the heat and broil
  about 2 minutes. (If you barbecue, cook the chicken on the hot grill,
  covered. The cooking time is the same.)
  
  Source: Cuisine Rapide, by Pierre Franey and Bryan Miller. Typed by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chilled Grouper Salad
 Categories: Salads, Fish, Main dish, Low-cal, Kooknet
      Yield: 4 servings
 
    1/3 c  Light Cottage Cheese
    1/3 c  Light Mayonnaise
      3 tb Skim Milk
      2 ts Horseradish
      1 ts Lemon Juice
    1/8 ts Lemon Pepper
      1 c  Water
    1/2 c  Chablis
    1/2 ts Hot Sauce
      1 md Onion, sliced
      4    Strips Lemon Rind
      1 lb Grouper Fillet
    1/2 c  Carrot, shredded
    1/2 c  Tomato, chopped
      6 c  Romaine, shredded
 
  Process first 6 ingredients in the container of an electric blender
  or food processor until smooth, set aside. Combine water and next 4
  ingredients in a large skillet; bring to a boil. Cover, reduce heat,
  and simmer 5 minutes. Add fillet; cover and simmer 20 minutes or
  until fish flakes easily when tested with a fork.
  
  Gently remove fillet, and discard liquid. Cover and chill fillet 1
  hour. Flake fillet with a fork; arrange fillet, carrot, and tomato on
  a lettuce-lined serving platter. Serve with Horseradish dressing.
  Alternate fish: Jumbo cod, sea bass.
  
  Source: Safeway Nutritional Awareness Programme
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Godiva Tiramisu
 Categories: Desserts, Kooknet
      Yield: 12 servings
 
      5 oz Godiva Liqueur, divided
     20    Ladyfingers
      1 lb Marscarpone Cheese
      4 oz Dark Chocolate, grated
    1/2 c  Espresso
      2    Eggs, seperated
    1/3 c  Confectioner's Sugar
 
  Mix 3 oz of Godiva Liqueur with espresso. Dip ladyfingers into coffee
  and place in a single layer in shallow baking dish. Cover with any
  remaining liquid. Beat together marscarpone cheese, egg yolks, sugar
  aon the remaining liqueur until smooth. Whip egg whites until stiff;
  fold into cheese mixture. Pour cheese over ladyfingers; sprinkle with
  chocolate and refrigerate overnight.
  
  Source: Godiva Liqueur
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Ajiaco Del Restaurant Garcia
 Categories: Poultry, Ethnic, Vegetables, Kooknet
      Yield: 4 servings
 
      2 tb Butter
      1 ts Cayenne Pepper
      1 c  Unsalted Chicken Stock
      4    Ears Yellow Corn, shucked,
           Sliced into 1" wheels
      3 lb Chicken Breasts, cut up
      2 ts Sweet Paprika
      1 c  Onions, finely diced
      3 c  Milk
      2 lg Yucca, peeled and diced
      1    Lime, juiced
 
  Melt the butter in a 6 qt. pot over medium heat. Cook chicken pieces
  in the butter until no longer pink. Remove chicken with slotted spoon
  and place in in a bowl. Put onion, garlic, cayenne, and paprika in
  pot and cook while stirring, until onion is translucent and colored
  with the paprika. Add stock, milk, yucca, corn, and chicken to the
  pot. Bring almost to a boil then reduce heat, cover and simmer,
  stirring every now and then, for about 1 hour, or until yucca is
  tender. Remove from heat and stir in lime juice. Serve with Cuban or
  French bread that has been sliced and broiled until golden.
  
  As an alternative frozen corn on the cob will work, as well as fresh
  frozen kernels. The fresh corn cob seems to impart a nice flavor to
  this dish.
  
  If you're wondering what to do with the wheels of corn, just pick 'em
  up with your fingers and nibble 'round the rims.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baileys B-52
 Categories: Beverages, Kooknet
      Yield: 1 servings
 
      1 ea Baileys
      1 ea Coffee Liqueur
      1 ea Orange Liqueur
 
  Layer ingredients into a small snifter or shot glass.
  
  Source: Baileys Dessert Heaven
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chipotle-Onion Salsa
 Categories: Mexican, Appetizers, Kooknet
      Yield: 1 servings
 
      8    Cloves Garlic, chopped
      2    Onions, chopped
      2    Chipotle Chiles, chopped
      1 pn Ground Cloves
    1/4 ts Thyme
           Black Pepper
      1    Lemon, juiced
      2 tb Cider Vinegar
           Salt
 
  Combine all ingredients and serve as desired. Makes about 1 cup.
  
  Source: San Francisco Chronicle
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cream of Walla Walla Sweet Soup with Garlic Chives
 Categories: Soups, Vegetables, Kooknet
      Yield: 6 servings
 
      4 c  Chicken Broth
      1 lg Walla Walla Sweet Onion,
           Peeled and chopped
      1 c  Garlic Chives, chopped
      2 c  Russet Potato, peeled and
           Chopped
    1/2 c  Light Cream
    1/2 ts White Pepper
    1/2 c  Garlic Chives, chopped with
    1/2 c  Walla Walla Sweet Onion,
           Minced
    1/2 c  Dry Sherry
 
  In a large pot, combine the chicken broth, onion, garlic chives and
  potato. Bring mixture to a boil, reduce heat, and simmer, covered,
  until the potatoes are just tender, about 15-20 minutes. Remove from
  heat and let cool slightly, then puree the mixture in a blender or
  food processor until smooth (this will have to be done in several
  batches. Return the pureed soup to the pot, stir in the light cream
  and white pepper and gently reheat.
  
  To serve, ladle a portion into each soup bowl. Garnish each serving
  with a bit of the chopped garlic chives and Walla Walla Sweet onion.
  Pour the sherry into a cruet or some other container for easy pouring
  and serve with the soup at the table so guests can drizzle a bit on
  if desired. This soup is also delicious chilled, and can be prepared
  up to 24 hours in advance.
  
  Calories: 147, Protein: 6.26g, Fat: 3.45g, Carbo: 23.2g, Cholesterol:
  7.44mg, Sodium: 531mg
  
  Source: Medford Mail Tribune, 19 July 1994 Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Roasted and Smoked Sweet Onions
 Categories: Side dishes, Vegetables, Kooknet
      Yield: 8 servings
 
      5 lg Walla Walla Onions, peeled
           And halved
    1/4 c  Extra Virgin Olive Oil
    1/4 c  Basalmic Vinegar
      2 tb Butter, melted
           Salt and White Pepper
 
  Create a 10x14" roasting pan with at least 2 layers of heavy-duty
  aluminimum foil by bending the edges up into 2" high sides and
  crimping the corners to hold them in place. Lay the onions in the
  pan, cut-side up. Combine the olive oil, vinegar and butter and pour
  over the onions, Bank hot coals on two sides of the bottom of a
  barbecue. Place the foil pan of onions on the grill, centered between
  the banks of coals below. Cover the grill and bake, gently turning
  the onions and basting them with the pan juices about ever 15-20
  minutes, until they are deep-golden and very soft when pressed. This
  will take about 1-1 1/2 hours. Ultimately, they will break apart
  somewhat, so don't be too concerned about keeping them whole. Serve
  hot or at room temperature, as an accompaniment to grilled or
  oven-roasted fish, poultry or beef.
  
  Calories: 149, Protein: 2g, Fat: 10g, Carbohydrate: 14g, Cholesterol:
  7.75mg, Sodium: 34.2mg.
  
  Source: Medford Mail Tribune, 19 July 1994 Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fresh Sweet Onion Rings with Basil
 Categories: Side dishes, Vegetables, Kooknet
      Yield: 6 servings
 
      1 lg Walla Walla Sweet Onion
    1/2 c  Seasoned Rice Vinegar, or
    1/2 c  Rice Vinegar with
      1 ts Sugar
      1 tb Fresh Basil, chopped
    1/8 ts Dried Crushed Red Pepper
           Flakes
      1 c  Small Ice Cubes
           Salt
 
  Cut the onion crosswise into 1/4" thick slices, seperate into rings.
  In a bowl, combine the onion rings, vinegar, basil, chili lfakes and
  ice; cover and chill 10-15 minutes, stirring occasionally. The ice
  will begin to melt, diluting the vinegar to an appropriate level.
  Serve, adding salt to taste.
  
  Calories: 23, Protein: 1g, Fat: .09g, Cholesterol: 5.5mg, Sodium:
  1.83mg
  
  Source: Medford Mail Tribune, 19 July 1994 Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fern Tips Vinaigrette
 Categories: Salads, Kooknet
      Yield: 4 servings
 
      2 tb Vinegar or Lemon Juice
      6 tb Butter, melted, or Salad Oil
    1/2 ts Prepared Mustard
    1/2 ts Paprika
    1/2 ts Salt
           Freshly Ground Black Pepper
      1 ts Chives, chopped, or
      1 ts Onion, grated
      2    Hard-Boiled Eggs, chopped
      2 c  Fiddlehead Ferns, cooked
           And chilled
 
  Combine all ingredients except the last two; mix well. Arrange
  hard-boiled eggs over top of the chilled, cooked fiddleheads and pour
  vinaigrette sauce over all.
  
  The author wrote:  "Fiddleheads, the coiled tips of young fern
  fronds, are a springtime delicacy especially prized by New Englanders
  and wild foods enthusiasts.  Their season lasts only two weeks or so
  in May. Three kinds of the curled crosiers are gathered: those of the
  ostrich fern, the cinnamon fern, and the common bracken fern.
  
  "The fiddlehead is ready to pick when it is pushing up swiftly
  through the ground with its tightly coiled tip, shaped like the head
  of a fiddle. Fiddleheads are picked in the morning when they are
  woodsy-smelling and fresh flavored and snap off crisply into the hand
  of the picker. By afternoon the glowing green-coiled crosiers can
  have outgrown the edible stage, becoming unfurled fern fronds.
  
  "The cinnamon fern (Osmunda cinnamomea) fiddlehead is gathered when
  it is about eight inches tall.  The crosiers and one-half inch to two
  inches of the stem are eaten.  A grayish-yellow woolly covering on
  the stems and tips must be removed (sometimes with difficulty) before
  the fiddleheads are cooked.  They are washed and then rubbed to
  remove the fuzz. Fiddleheads will keep for a couple of days in the
  refrigerator after picking, but wild flavors and freshness are
  transitory. Better to pick fiddleheads in the morning and eat them
  before night - or freeze them."
  
  "The ostrich fern (Pteris nodulosa)...is the tall, graceful plant that
  grows on stream and river banks where the water comes up in the early
  spring.  So abundant are the ostrich ferns in the lush natural
  ferneries of the Winooski valley near Waterbury, Vermont, that
  quantities of the fiddleheads are harvested, packed in snow, and
  transported to Maine where they are canned for sale in specialty food
  stores.
  
  "Fresh, crisp fiddleheads are steamed or boiled in salted water for
  20 to 30 minutes, until just tender.  Their flavor hints of asparagus
  and mushrooms combined, and they are delectable served with either of
  these compatibly flavored foods.  But the best dish of plump
  fiddleheads is simmered gently and served hot, enhanced only by the
  simplest adornment of melted butters, served within hours after the
  crosiers are gathered..."
  
  From "The Wild Flavor" by Marilyn Kluger.  Los Angeles: Jeremy P.
  Tarcher, Inc., 1984.  Pp. 245-248.  ISBN 0-87477-338-5.  Posted by
  Cathy Harned.
  
  Submitted By CATHY HARNED   On   07-15-94 (1435)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fiddlehead Ferns with Escargot Butter
 Categories: Side dishes, Kooknet
      Yield: 4 servings
 
      1 lb Fiddlehead Ferns
           Salt

MMMMM----------------------ESCARGOT BUTTER---------------------------
      3 tb Unsalted Butter at room
           Temperature
      1    Clove Garlic, minced
      1 tb Shallots, minced
      3 tb Parsley, minced
      3 dr Fresh Lemon Juice
           Salt and Black and Cayenne
           Peppers
 
  Wash fiddleheads and remove skins; trim off the ends.  If using fresh
  fiddleheads, cook in 4 qt. rapidly boiling, salted water for 20
  seconds. Refresh under cold water and drain.
  
  To prepare escargot butter, cream butter and gradually whisk in
  remaining ingredients. (Recipe can be prepared ahead to this stage.)
  Just before serving, melt escargot butter in a large frying pan over
  high heat. Add ferns, either cooked or canned (drained, if canned)
  and saute for 1 to 2 minutes, or until thoroughly heated.
  
  Per serving: 60 calories; 4 gm protein; 5 gm carbohydrates; 4 gm fat;
  2 gm saturated fat; 8 mg cholesterol; 18 mg sodium.
  
  From Steven Raichlen's 05/02/90 "No Time to Fiddle Around: The Season
  is Short for the Elusive Ostrich Fern Sprout" article in "The
  Washington (DC) Post."  Pg. E16.  Posted by Cathy Harned.
  
  Submitted By CATHY HARNED   On   07-15-94 (1438)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fiddlehead and Ham Casserole
 Categories: Casseroles, Main dish, Kooknet
      Yield: 6 servings
 
      4 tb Butter
      4 tb Flour
      2 c  Milk
    1/2 ts Salt
      1 tb Parsley, chopped
      1 ts Chives, chopped
  1 1/2 c  Ham, cooked and diced
      3 c  Fiddlehead Ferns, cooked
           Buttered Crumbs
 
  Make a white sauce of butter, flour, milk and salt. Add parsley and
  chives to sauce. In a casserole, alternate layers of ham, cooked
  fiddleheads, and white sauce until dish is filled, ending with a
  layer of sauce.
  
  Cover top of casserole with buttered crumbs; bake at 350oF until sauce
  bubbles and crumbs are browned (about 30 minutes).
  
  From "The Wild Flavor" by Marilyn Kluger.  Los Angeles: Jeremy P.
  Tarcher, Inc., 1984.  Pg. 249.  ISBN 0-87477-338-5.  Posted by Cathy
  Harned.
  
  Submitted By CATHY HARNED   On   07-15-94 (1440)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Marinated Fiddleheads Salad
 Categories: Salads, Kooknet
      Yield: 6 servings
 
      1 pk Italian Salad Dressing
      2 c  Fiddlehead Ferns, cooked and
           Drained
           Lettuce
           Tomatoes, sliced
           Scallions, chopped
           Seasoned Croutons
 
  Prepare 1 package of Good Seasons Italian salad dressing mix
  according to the package directions. Pour dressing over 2 cups of
  cooked, drained fiddleheads. Let the fiddleheads marinate in the
  dressing overnight in the refrigerator.
  
  Use marinated fiddleheads generously in a salad made of crisp lettuce
  leaves, sliced ripe tomatoes, and chopped scallions. Toss the salad
  with additional Italian dressing; serve with seasoned croutons
  scattered on top of the salad.
  
  From "The Wild Flavor" by Marilyn Kluger.  Los Angeles: Jeremy P.
  Tarcher, Inc., 1984.  Pp. 248-249.  ISBN 0-87477-338-5.  Posted by
  Cathy Harned.
  
  Submitted By CATHY HARNED   On   07-15-94 (1442)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fiddlehead Quiche
 Categories: Cheese/eggs, Kooknet
      Yield: 4 servings
 
      1 c  Milk
    1/2 c  Cream or Evaporated Milk
      3    Eggs
    1/2 ts Salt
    1/4 ts Pepper
      2 tb Scallions, minced
      1 c  Swiss Cheese, grated
     18    Fiddlehead Crosiers, cooked
      4 sl Bacon, crisp-fried
           Nutmeg, grated
      1    8" pastry shell, unbaked
 
  In a small bowl, combine the milk, cream and eggs; beat with a rotary
  egg beater. Add the salt, pepper and onions. Sprinkle half of the
  grated cheese in the bottom of the pastry shell. Arrange the
  fiddlehead tips over the cheese, then add the bacon, breaking it into
  bite-sized pieces. Pour in the milk mixture, add the rest of the
  cheese, and grate fresh nutmeg over the top.
  
  Bake at 375oF for 30 minutes, or until a knife inserted in the custard
  comes out clean.
  
  From "The Wild Flavor" by Marilyn Kluger.  Los Angeles: Jeremy P.
  Tarcher, Inc., 1984.  Pg. 249.  ISBN 0-87477-338-5.  Posted by Cathy
  Harned.
  
  Submitted By CATHY HARNED   On   07-15-94 (1442)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fiddleheads Steamed in Lemon Oil
 Categories: Side dishes, Kooknet
      Yield: 4 servings
 
      1 c  Water
      2 tb Lemon Oil
      3 c  Fiddlehead Ferns, trimmed
           And cleaned
    3/4 ts Salt
           Freshly Ground Pepper
 
  Combine the water and lemon oil in a pot with a steamer insert. Bring
  to a boil. Reduce to a simmer. Place the fiddleheads in the steamer
  basket, cover and steam until tender, about 6 minutes. Remove from
  heat and season with salt and pepper. Divide among four plates and
  serve immediately.
  
  Polk wrote: "It's just about fiddlehead fern time here in the
  Northeast and perhaps in other areas down the Mid Atlantic. Molly
  O'Neill in the Boston Globe today featured them.  She wrote:
  ;Fiddlehead ferns epitomize vernal ephemera. Coiled as they are like
  tiny watch springs, fiddle heads are a sign: edible when tight and
  young, they become when fully unfurled unfit for human consumption."
  Fiddleheads are rare and fleeting and thus precious. And contentious.
  Which is as it should be.'"
  
  Posted by Bob Polk of Maine.  Formatted by Cathy Harned.
  
  Submitted By CATHY HARNED   On   07-15-94 (1445)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Stir-Fried Fiddleheads
 Categories: Side dishes, Kooknet
      Yield: 4 servings
 
      1 lb Fiddlehead Ferns
      1    Clove Garlic, minced
      1    Scallion, minced
      2 ts Fresh Ginger Root, minced
  1 1/2 tb Vegetable Oil
      1 tb Hot Water
      1 ts Soy Sauce
      1 tb Oyster Sauce
 
  Clean fiddleheads and remove the skin. Trim the ends. Mince garlic,
  scallion and ginger.
  
  Heat a wok almost to smoking and swirl in the oil.  Add the garlic,
  scallion and ginger and stir-fry for 10 seconds.  Add fiddleheads
  (drained, if using canned); stir-fry for 30 seconds.  Add hot water
  and cook the ferns for 1 to 2 minutes, or until still crisp yet
  tender. Stir in soy sauce and oyster sauce and cook for 20 seconds.
  Correct seasonings, adding more oyster sauce if desired.  Serve at
  once.
  
  Per serving:  83 calories; 4 gm protein; 5 gm carbohydrates; 6 gm
  fat; 0.8 gm saturated fat; 1 mg cholesterol; 117 mg sodium.
  
  From Steven Raichlen's 05/02/90 "No Time to Fiddle Around: The Season
  is Short for the Elusive Ostrich Fern Sprout" article in "The
  Washington (DC) Post."  Pg. E16.  Posted by Cathy Harned.
  
  Submitted By CATHY HARNED   On   07-15-94 (1445)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: FROZEN PINK LEMONADE SUNDAE PIE
 Categories: Cyberealm, Desserts, Pies, Kooknet
      Yield: 1 pie
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM-----------------CYBEREALM BBS(315)786-1120----------------------
      1    9-inch pie shell or graham
           -cracker crust
      1 pk 3-oz cream cheese, softened
      1 cn Sweetened condensed milk-
           -(NOT evaporate milk)
    1/2 c  Bottled lemon juice
      6    To 8 drops red food coloring
      2 c  1 pint Whipping cream,
           -whipped
 
      In a large bowl, beat cheese until fluffy.  Gradually beat in
  sweetened condensed milk until smooth.  Stir in bottled lemon juice
  and food coloring.  Fold in whipped cream.  Pour into prepared pie
  shell. Freeze or chill 6 hours or until firm.  Let stand 10 minutes
  before serving.
  
      Garnish as desired. -  Freeze leftovers. -  Makes one 9-inch pie.
  
      Source: "Family" magazine.
  
      Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Das U-238 Punch
 Categories: Beverages, Fruits, Kooknet
      Yield: 12 drunks
 
      1 qt Dark Navy Rum
      1 qt Vodka
      1 pt Light Rum
      1 qt Strawberry juice
      1 qt Orange juice
      1 qt Pineapple juice
      1 pt Fresh strawberries
      1 pt Orange wedges
      1 pt Pineapple chunks
 
  Mix all ingredients well. Cover and chill for 24 hours.. Serve as you
  would punch.
  
  This beverage's motto is: Hiroshima's favorite since '45. Guaranteed
  to bomb you into the next decade!
  
  NOTE: Orange juice and wedges and pineapple juice and chunks can be
  substituted for your favorite fruit. However, the strawberries and
  juice is considered MANDATORY! The vodka can also be substituted for
  your favorite booze, but rum is MANDATORY!
  
  The general rule of thumb for this recipe is: two quarts of booze
  (one of which MUST be rum), and three quarts of fruit juice including
  1 pint of accompanying FRESH fruit (one of the fruits MUST be
  strawberries)
  
  Submitted By LINDSEY JONES   On   07-17-94 (2256)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Famous Oatmeal Cookies
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 60 servings
 
    3/4 c  Vegetable shortening
      1 c  Firmly packed brown sugar
    1/2 c  Granulated sugar
      1    Egg
    1/4 c  Water
      1 ts Vanilla
      3 c  QUAKER Oats (quick or old
           -fashioned, uncooked)
      1 c  All-purpose flour
      1 ts Salt (opt)
    1/2 ts Baking soda
 
  Heat oven to 350'F. Beat shortening, sugars, egg, water and vanilla
  until creamy. Add combined oats, flour, salt and baking soda; mix
  well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake
  12-15 minutes or until light golden brown. Remove to cooling rack;
  cool completely. Store tightly covered.
  
  Makes about 5 dozen cookies.
  
  MY OWN SPECIAL COOKIES: Add 1 cup of any or a combination of the
  following ingredients to basic cookie dough: raisins, chopped nuts,
  chocolate chips or coconut. Makes about 5 dozen cookies.
  
  From Tony Burke, Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Ali's Oatmeal Cookies
 Categories: Cookies, Kooknet
      Yield: 3 servings
 
           Stephen Ceideburg
      1 c  Butter-flavored shortening
      1 c  Granulated sugar
      1 c  Firmly packed brown sugar
      2    Eggs
      1 ts Vanilla
  1 1/2 c  Plus 1 tb sifted all-purpose
           -flour, divided
      1 ts Baking soda
    3/4 ts Salt
  2 1/2 c  Old-fashioned or:
  2 1/2 c  Quick-cooking oatmeal,
           -uncooked
      1 c  Finely chopped hazelnuts
      1 c  Finely diced dried apricots
      1 c  White chocolate chips
 
  Best Oatmeal Cookie, Oregon State Fair Susan Middleton and Alisha
  Delos, Keizer
  
  Preheat oven to 350 degrees. In large bowl, mix shortening, the
  sugars, eggs and vanilla. Beat at medium speed with an electric mixer
  until well-blended.
  
  Combine 1 1/2 cups of flour, baking soda and salt. Stir into the
  shortening mixture. Stir in oatmeal. Stir in nuts.
  
  Toss apricots with remaining 1 tablespoon flour. Stir into dough.
  Stir in white chocolate chips.
  
  Shape dough into 1 1/2-inch balls. Flatten slightly and place 2 inches
  apart on ungreased baking sheets.
  
  Bake 11 to 13 minutes until slightly moist in the center and just
  beginning to brown around the edges. Remove immediately to
  wax-paper-covered paper towels.
  
  Makes 3 dozen
  
  From the Oregonian's FOOD DAY, 1/12/93.
  
  Posted by Stephen Ceideburg
  
  Shared with you by Tony Burke, Cyberealm BBS Watertown, NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pepper Chicken Fettucini Toss
 Categories: Cyberealm, Poultry, Low-cal, Low-fat, Kooknet
      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) v8.02
 
      Title: Quick Bouillabaisse
 Categories: Soups, Vegetables, Main dish, Kooknet
      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 Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chilled Tomato and Red Pepper Soup
 Categories: Soups, Kooknet
      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 Cyberealm BBS
  Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hot Chicken Soup with Yogurt
 Categories: Soups, Kooknet
      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 Cyberealm BBS
  Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Linda Sue's Tomato Stew
 Categories: Stews, Kooknet
      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 Cyberealm BBS
  Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Duck Soup with Wild Rice
 Categories: Poultry, Soups, Kooknet
      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 Cyberealm BBS
  Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cajun Yam-Pecan Bisque
 Categories: Soups, Kooknet
      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 Cyberealm BBS
  Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Creamy Artichoke Hazelnut Soup
 Categories: Soups, Kooknet
      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 Cyberealm BBS
  Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pureed Fresh Vegetable Soup
 Categories: Soups, Vegetables, Kooknet
      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 Cyberealm BBS
  Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tuscan Bean Soup
 Categories: Soups, Kooknet
      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 Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pasta Vegetable Chowder
 Categories: Soups, Kooknet
      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 Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Creamy Tomato Soup
 Categories: Soups, Kooknet
      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 Cyberealm BBS
  Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Veal Chili with Beans
 Categories: Chili, Kooknet
      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
  Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Manhattan-Style Seafood Stew
 Categories: Stews, Fish, Kooknet
      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 Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hearty Black Bean Soup
 Categories: Soups, Kooknet
      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 Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Green Garlic Soup Au Gratin
 Categories: Soups, Kooknet
      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 Cyberealm BBS
  Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vegetable Consomme with Mushroom Ravioli
 Categories: Soups, Kooknet
      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 Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cashew Curry Chowder
 Categories: Soups, Kooknet
      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 Cyberealm BBS
  Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Clam Chowder Manhattan-Style
 Categories: Soups, Microwave, Kooknet
      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 Cyberealm BBS
  Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Colcannon and Corned Beef Soup
 Categories: Soups, Kooknet
      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 Cyberealm BBS
  Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Easy Cioppino
 Categories: Soups, Fish, Kooknet
      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 Cyberealm BBS
  Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Seattle-Style Cioppino
 Categories: Soups, Fish, Kooknet
      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
  Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: San Francisco-Style Cioppino
 Categories: Soups, Fish, Kooknet
      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
  Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Grill-Side Garden Salad
 Categories: Salads, Vegetables, Kooknet
      Yield: 6 servings
 
      2 md Tomatoes, seeded and chopped
      1 md Zucchini, diced
      1 c  Whole Kernel Corn
      1 sm Ripe Avocado, peeled, seeded
           And coarsely chopped
    1/3 c  Green Onions, thinly sliced
    1/3 c  Picante Sauce
      2 tb Vegetable Oil
      2 tb Fresh Cilantro, chopped
      1 tb Lemon or Lime Juice
    3/4 ts Garlic Salt
    1/4 ts Ground Cumin
 
  Combine tomatoes, zucchini, corn, avocado and green onions in large
  bowl. Combine remaining ingredients; mix well. Pour over vegetable
  mixture; mix gently. Chill 3-4 hours, occasionally stirring gently.
  Stir gently and serve chilled or at room temperature with additional
  Picante Sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Ground Nut Stew
 Categories: Stews, Kooknet
      Yield: 4 servings
 
      1 lg Sweet Potato, peeled and
           Cubed
      4 md Carrots, peeled and chunked
      1 tb Peanut Oil
      1 lg Onion, chopped
      2    Cloves Garlic, minced
      1 tb Fresh Ginger, minced
      2 ts Ground Coriander
      3    Tomatoes, chopped
      1 lg Zucchini, cubed
      2 c  Tomato Juice
    1/2 c  Peanut Butter
           Salt
           Pepper
 
  Steam or boil sweet potato and carrots until tender-crisp, 5 to 7
  minutes. Set aside, reserving 1/2 cup cooking liquid.
  
  Heat oil in large pan or Dutch Oven over medium heat. Add onions,
  garlic and ginger and saute 5 minutes. Add coriader and saute 2-3
  minutes. Add tomatoes, vegetable liquid and zucchini. Cook,
  uncovered, over low heat until zucchini is just tender, about 10
  minutes. Stir in sweet potatoes, carrots, tomato juice and peanut
  butter. Simmer until heated through, 5-10 minutes. Season to taste
  with salt and pepper
  
  Source: Portland Oregonian
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Ratatouille #2
 Categories: Vegetarian, Casseroles, Main dish, Vegetables, Kooknet
      Yield: 6 servings
 
      1 sm Eggplant
      2 lb Tomatoes, chopped
      2 tb Vegetable Oil
    1/4 ts Pepper
      1    Clove Garlic, minced
      1 ts Fresh Basil
    1/2 c  Onion, chopped
      1 tb Olive Oil
      1    Green Pepper
  1 1/2 lb Zucchini
 
   1. Peel and cut the eggplant into 1-inch slices. Place slices on a
  paper towel; sprinkle with salt. Cover with another paper towel and
  place a plat on top. Let them stand for about 30 minutes to drain,
  then cut the eggplan slices into cubes.
  
   2. Put the vegetable oil into a casserole or skillet; saute garlic
  and onion.
  
   3. Chop the green pepper after removing the seeds. Peel the zucchini
  and c into 1/2-inch slices. Combine the garlic and onion with layers
  of other vegetables; add pepper and basil. 4. Drizzle olive oil over
  the vegetables. Bring the mixture to a boil; cov  and reduce the
  heat. Simmer until the vegetables are just tender (about 25 to 30
  minutes). During the cooking, stir occasionally and carefully so tha
  each vegetable keeps its form. Serve hot or cold.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Risotto Tutto Giardino
 Categories: Vegetables, Kooknet
      Yield: 4 servings
 
      2 tb Olive Oil
      5    Shallots, chopped
      3    Cloves Garlic, chopped
  1 1/3 c  Arborio Rice
      4 c  Vegetable Broth
           Broccoli Florets
      1    Zucchini, chunked
    1/2    Red Bell Pepper, cubed
    1/4 c  Peas or Corn
      6    Spears Asparagus, cut up
    1/4 c  Parmesean Cheese, grated
      2 tb Basil, chopped
 
  Heat Olive oil in a saute pan over medium-high heat. Add shallots and
  garlic and saute until softened, then stir in rice. Stir in wine and
  1 cup of the hot broth. Cook over meduim-high heat, stirring, until
  liquid is almost absorbed, then pour in another cup of stock and
  continue cooking and stirring. The grains will swell, the liquid will
  become creamy and the rice will be cooking it's way to al dente.
  Continue stirring and adding broth.
  
  When rice is nearly cooked, about 20 minutes, begin adding vegetables,
  starting with those that take the longest to cook, and ending with
  those that take but a moment.
  
  Sir in half the Parmesean, then serve immediately, sprinkled with the
  remaining Parmesean and the basil.
  
  Source: San Francisco Chronicle
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Wine Zucchini
 Categories: Salads, Vegetables, Kooknet
      Yield: 6 servings
 
  1 1/2 lb Zucchini
    1/2 c  Dry White Wine
    1/2 c  Vegetable or Olive Oil
      1 ts Salt
    1/4 ts Ground Pepper
    1/4 ts Dried Tarragon
    1/2 c  Parsley, chopped
 
  Cut zucchini lengthwise into 3/4" long strips. Cut across in 1/2"
  pieces to make about 5-6 cups. Set aside while you bring wine, oil,
  salt, pepper and tarragon to a boil. Add zucchini, bring to a boil
  again. Cover and simmer, stirring occasionally, about 5 minutes until
  just barely tender. Pour into a serving dish, cover and chill several
  hours or overnight.
  
  Garnish with parsley before serving. Goes nicely with grilled fish,
  chicken or ribs.
  
  Source: Medford Mail Tribune, 31 May 1994 Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Zucchini Ricotta Calzone
 Categories: Italian, Kooknet
      Yield: 4 servings
 
      1 tb Butter
      2 c  Zucchini, packed, grated
      2 ea Garlic cloves, minced
      1 c  Ricotta cheese
      1 c  Cheddar cheese, extra-old
           -shredded
      1 ea Egg
    1/2 ts Oregano, dried
    1/2 ts Basil
    1/2 ts Salt
    1/4 ts Pepper
    1/4 ts Nutmeg
      1 lb Pizza dough (500g), prepared
 
  IN skillet, heat butter over medium-high heat. Add zucchini and
  garlic. Cook, stirring often, 7 to 10 minutes or until most of the
  liquid has evaporated. In a bowl, blend together zucchini mixture,
  ricotta, Cheddar, egg, oregano, basil, salt, pepper and nutmeg.
  Refrigerate while rolling out the dough.
  
  DIVIDE dough into 4 portions and shape into balls. On lightly floured
  surface, roll or stretch each ball into an 8-inch circle. Divide
  filling among dough rounds; fold dough over to make half-circles,
  leaving enough dough on the bottom edge to fold over top edge. Crimp
  edges to seal (it may be easier to fill and form soft calzone right
  on the baking sheet).
  
  BAKE on greased baking sheet in 425F oven for about 20 minutes or
  until golden brown.
  
  * Calzones are baked pizza-dough turnovers. Buy ready-to-bake pizza
    dough in plastic bags in the refrigerator or freezer sections of
  many
    supermarkets. The weight may vary -- if you have more than you need,
    cut off the extra and freeze to make pizza later. Serve calzones
  warm
    or at room temperature with a tossed salad. Submitted By SAM
  LEFKOWITZ On 1994-08-03,1817
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Zucchini and Fetta Cheese Souffles
 Categories: Side dishes, Kooknet
      Yield: 2 to 4)
 
MMMMM--------------------SOURCE: VOGUE JAN'94-------------------------
      2 md Zucchinis, grated
           Salt
     45 ea Butter
    1/4 c  Plain flour
      1 ts Dry mustard
      1 c  Milk
    150 ea Feta cheese, crumbled
      3 tb Freshly grated Parmesan
           -cheese
      4 ea Eggs, separated

MMMMM----------------TO SERVE: MIXED GREEN SALAD---------------------
 
  Place the zucchini in a colander, sprinkle with salt, toss lightly
  and set aside to drain for 30 minutes.  Rinse the  zucchini  under
  cold running water, squeeze out any excess liquid and set aside. Melt
  the butter in a saucepan stir in the flour and mustard and cook over
  medium heat, stirring constantly for 1  minute.  Remove  th saucepan
  from the heat, gradually stir in the milk, then return the saucepan
  to the heat and cook, stirring until the mixture boils and thickens.
  Transfer the mixture to a large bowl and stir in the cheeses,
  prepared zucchini and egg yolks. Butter 4 x 1 cup oven-proof molds.
  Beat the egg whites in a medium-size bowl until they form soft peaks,
  then fold into the zucchini mixture gradually. Pour the mixture into
  the molds and bake in 180'C oven for about 25 minutes or until the
  souffles have risen and the tops are golden brown. Remove from the
  oven and serve immediately with a Mixed Green Salad with Marinated
  Artichokes. Bon Appetit - Exec.Chef Magnus Johansson -
  
  Submitted By SHERREE JOHANSSON  On   1994-08-02,1013
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Le Cellier's Creme of Vegetable Soup
 Categories: Soups, Vegetables, Kooknet
      Yield: 6 servings
 
  1 1/2 qt Chicken stock
    3/4 c  (1-1/2 sticks) butter
    3/4 c  Diced onion
  1 1/2 c  Diced potato
    3/4 c  Peeled diced tomato
    3/4 c  Diced carrot
    3/4 c  Green beans
    3/4 c  Broccoli, coarsely chopped
    3/4 c  Minced leek
    3/4 c  Minced zucchini
      1    Clove garlice
  1 1/2 ts Sugar, or to taste
           Sald and freshly ground
           - pepper to taste
    1/2 c  Heavy cream
 
  Servings:  6
  
  Melt butter in large stockpot over medium heat.  Add onion and saute'
  1 to 2 minutes.  Reduce heat to low and add remaining ingredients
  except stock, cream and parsley.  Cook unti vegetables are soft but
  not brown, about 20-25 minutes.
  
  Add stock and bring to boil over medium high heat.  Reduce heat and
  simmer about 10 minutes.  Cook slightly.
  
  Transfer to blender of processor in batches and puree to smooth.
  Taste and adjust seasonng.  Return to stockpot, place over medium
  heat and gradually stir in cream.  Heat through but do not boil.
  Garnish with parsley.
  
  From Le Cellier Restaurant, Santa Montica, California. Recipe shared
  by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vegetable Stew with Pesto
 Categories: Stews, Vegetables, Cyberealm, Kooknet
      Yield: 8 servings
 
      1 lb Eggplant, in 1" cubes
      1 tb Kosher Salt
      1    Green Bell Pepper
      1    Red Bell Pepper
    1/4 c  Olive Oil
      2 md Carrots, sliced
      3    Cloves Garlic, crushed
      6 md Tomates, peeled, seeded, and
           Finely chopped, or
     28 oz Can Tomatoes, drained and
           Chopped
      4 sm Zucchini, in 2" pieces
      4 md Potatoes, peeled and cut in
           1/2" cubes
    1/2 c  Chicken Broth
      2 tb Basil Pesto
           Salt and Pepper
      2 tb Parmesean Cheese, grated
      2 tb Fresh Basil, chopped, or
      2 ts Dried Basil
      2 tb Fresh Parsley, chopped
 
  In a colander set in the sink, toss eggplant cubes with Kosher salt.
  Drain for 1 hour. Wipe eggplant dry with paper towels. While eggplant
  is draining, arrange green and red peppers on a baking tray. Broil 3"
  from heat until skins are evenly blistered red and charred about 15
  to 20 minutes, turning occasiona;;y.
  
  Seal hot peppers in a paper bag for 10 minutes. Peel, seed and cut
  peppers in strips, holding them over a bowl to catch any juices. In a
  6 quart nonreactive pot, heat olive oil over medium heat. Add onions
  and cook until transparent, about 3-5 minutes, stirring often. Add
  eggplant and garlic. Cook until eggplant starts to brown, about 5
  minutes, stirring often.
  
  Add tomatoes, zucchini, peppers with any juices, potatoes and chicken
  broth combined with the pesto. Season with salt and pepper to taste.
  Mix gently. Bring to a simmer. Reduce heat. Cover and simmer over
  medium-low heat for 40 minutes until potatoes are tender. Combine
  Parmesean Cheese, chopped basil, and chopped parsley. Sprinkle atop
  stew.
  
  Source: Victoria Magazine, January 1994 Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Zucchini Muffins
 Categories: Muffins, Vegetables, Breakfast, Kooknet
      Yield: 12 muffins
 
      3 c  All-Purpose Flour
      1 ts Baking Powder
      1 ts Baking Soda
    1/2 ts Salt
      1 tb Ground Cinnamon
      3    Eggs
  1 1/2 c  Sugar
      2 ts Vanilla
      1 c  Oil
      3 c  Zucchini, grated
      1 c  Crushed Pineapple, drained
      1 c  Walnuts, chopped
 
  Preheat oven to 350. Line 2 regular-size muffin trays with baking
  cups. In a large bowl, mix flour, baking powder, soda, salt, and
  cinnamon; set aside. In another large bowl, beat together eggs,
  sugar, vanilla, and oil. Add zucchini, and mix well. Add flour
  mixture, and blend. Stir in pineapple and walnuts. Pour batter in
  equal parts into muffin cups. Bake about 20 minutes, or until
  toothpick inserted into center of muffin comes out clean.
  
  Source: Seventeen Magazine, October 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Zucchini-Spice Squares
 Categories: Cookies, Vegetables, Kooknet
      Yield: 25 squares
 
      1    Egg
      4 tb Unsalted (sweet) butter
    1/4 c  Honey
  1 1/2 ts Vanilla
      1 c  Grated zucchini
      1 c  Whole wheat pastry flour,
           -minus 2 tablespoons
      2 tb Wheat germ
      2 tb Soy flour or flour made from
           -dried garbanzo sprouts*
      1 ts Baking powder
  1 1/2 ts Cinnamon
    1/4 ts Ginger
    1/4 ts Nutmeg
    1/2 c  Chopped nuts
 
  ....Sprouting the garbanzo beans causes an explosion of nutrients and
  the development of vitamin B12, which is very rare in vegetables.  The
  flour...makes these low-calorie confections in a high-energy food. The
  combination of grains and beans greatly enhances the biological value
  of the protein.
  
  Preheat oven to 350F.
  
  In food processor, blender, or mixing bowl, blend egg, butter, honey,
  and vanilla until smooth and creamy.  Add the zucchini and mix to
  combine. In a bowl, combine flour, wheat germ, soy or garbanzo bean
  flour, baking powder, cinnamon, ginger, and nutmeg.  Mix to blend
  ingredients. Stir in the nuts.
  
  Spread the batter in a 9-inch-square baking dish, lined with parchment
  paper or greased with a few drops of liquid lecithin and oil.
  
  Bake for 30 minutes.  Cut into 1 1/2-inch squares.
  
  Approximately 65 calories each.
  
  *SPROUTED GARBANZO BEAN FLOUR:  Soak 1/2 cup garbanzo beans in about
  2 cups of water overnight.  Next morning, pour off the water.  (Save
  it and use it in soup--it contains valuable vitamins and minerals.)
  Rinse the beans and spread them out in a colander.  Dampen a dish
  towel or two layers of paper towels, and place over the beans.  Slip
  the whole thing into a plastic bag to retain moisture, but leave it
  open at one end to ensure a source of oxygen.
  
  Remove the covering and rinse the beans several times a day.  In two
  or three days, you will have sprouted garbanzos.
  
  To make the flour, spread the sprouted garbanzos out on a baking
  sheet and then dry them in a gas oven by the heat of the pilot light
  or in an electric oven heated to 250F, then turned off.  Don't put
  the beans in the oven until you turn it off.  Leave them for about 6
  hours. If they are not thoroughly dried, remove them from the oven
  and raise the temperature again to 250F, turn off the oven, and
  repeat.
  
  When the sprouted beans are thoroughly dried, grind them in a seed
  mill, blender or food processor.
  
  from Smart Cookies by Jane Kinderlehrer "In Praise of Vegetables"
  Submitted By TIFFANY HALL-GRAHAM  On   1994-08-03,2229
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sauteed  Zucchini  with Oregano (Zucchine Saltate All'ori
 Categories: Side dishes, Kooknet
      Yield: 4 to 6)
 
MMMMM--------------------SOURCE: VOGE JAN'94-------------------------
    680 ea Zucchinis, preferably small
           -young  ones,  very  firm
           -and   fresh
      8 tb Olive oil
      3 ea Cloves garlic,  peeled  and
           - chopped medium fine
           Salt and freshly ground
           -pepper
    1/4 ts Fresh oregano leaves
 
  Soak the zucchini for 10  minutes  in  a basin of cold  water.  Then
  scrub them under  cold  running  water  until   the skin feels  clean
  and smooth. If  the skin is flabby or blemished,  and  still feels  a
  bit gritty, scrape  away  or lightly peel the thin top layer.  Cut
  off and discard both ends from all the zucchinis.  Slice  the  zuc-
  chinis into very thin discs and  set aside.  Choose   a    frying pan
  deep enough to contain all the sliced  zucchini  without piling them
  up more than 2.Scm to 3.5cm high. Put in  the oil and garlic, and
  turn the heat on to medium. When the garlic has colored lightly, add
  the zucchini, 2 or 3 large pinches of salt, some pepper, and the
  oregano, Turn the heat up to medium high, and cook, uncovered,
  stirring frequently. If the zucchini are as fresh as they ought to
  be, they will be done in less than 10 minutes. They should be tender
  but still a little firm.  Drain away most of the oil before serving,
  leaving just   enough to coat the zucchini, and for a crusty piece of
  good bread to mop up. Note: this dish can be prepared entirely in
  advance, several hours before serving. Do not refrigerate. Reheat
  gently just before serving. (Copyright: The Second Classic Italian
  Cookbook by Marcella Hazan, published by Pan Macmillan) Bon Appetit -
  Exec.Chef Magnus Johansson -
  
  Submitted By SHERREE JOHANSSON  On   1994-08-03,0707
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rote Rubensalat (Red-Beet Salad)
 Categories: Ethnic, Salads, Vegetables, Kooknet
      Yield: 6 servings
 
      2 ea Red Beets; Bunches

MMMMM--------------------------MARINADE-------------------------------
      2 tb ;Water
    1/4 c  Vinegar
      2 tb Caraway Seeds
      1 ts Sugar
      2 tb Onion; Minced
      1 ts Horseradish
    1/4 ts Cloves; Ground
    1/2 ts Salt
    1/4 ts Pepper
      5 tb Vegetable Oil
 
  Wash beets, trim off greens, place in medium saucepan, and cook,
  without peeling, in salted water to cover, until beets are tender.
  Peel and slice. Prepare marinade dressing by combining remaining
  ingredients. Pour over beets and let stand for several hours before
  serving. Stir beets occasionally. From: Carl Berger Date: 07-24-94
  Posted by Loren Martin on Kook-Net
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rotkrautsalat (Red Cabbage Salad)
 Categories: Ethnic, Salads, Vegetables, Kooknet
      Yield: 4 servings
 
      5 ea Bacon; Slices
      1 ts Sugar
      2 tb Vinegar
    1/4 c  Wine; Red or White
    1/2 ea Red Cabbage; Head, Shredded
      2 tb Vegetable Oil
    1/2 ts Salt
    1/4 ts Pepper
      1 tb Caraway Seeds
 
  Fry bacon in medium-size fry pan until crisp.  Remove and reserve
  bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until
  sugar is dissolved.  Pour this hot mixture over the cabbage.  Toss
  with vegetable oil, salt, pepper, and caraway seeds.  Sprinkle
  crumbled bacon over mixture.  Serve at room temperature. From: Carl
  Berger Date: 07-24-94 Posted by Loren Martin on Kook-Net
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Gurkensalat (Cucumber Relish Salad)
 Categories: Ethnic, Salads, Vegetables, Kooknet
      Yield: 4 servings
 
      2 ea Cucumbers; Medium
  1 1/2 tb Sugar
  1 1/2 tb Cider Vinegar
    1/2 ts Salt
    1/8 ts Pepper
    1/2 c  Sour Cream
      1 tb Parsley; Fresh, Minced
 
  Slice cucumbers paper-thin.  Sprinkle slices with sugar, vinegar,
  salt and pepper.  Marinate for 20 minutes, drain off liquid, and toss
  lightly with sour cream.  Top with minced parsley. From: Carl Berger
  Date: 07-24-94 Posted by Loren Martin on Kook-Net
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kartoffelsalat Mit Biermarinade (Potato Salad/beer Dressi
 Categories: Ethnic, Salads, Vegetables, Kooknet
      Yield: 4 servings
 
      6 ea Potatoes; Medium
      4 ea Bacon; Slices
      1 tb Onion; Chopped
      1 ea Celery; Stalk, Chopped
      1 ts Salt
      2 tb Butter
      2 tb Unbleached Flour
    1/2 ts Mustard; Dry
      1 tb Sugar
      1 c  Beer; Any Brand
    1/2 ts Tobasco Sauce
      2 tb Parsley; Chopped Fresh
 
  Boil potatoes in medium-size saucepan until just tender.  Peel and
  slice. Fry bacon until crisp.  Break into small pieces and mix with
  onion, celery and salt; set aside.  Stir melted butter and flour in a
  small saucepan until blended.  Add mustard and sugar.  Slowly stir in
  beer and Tabasco sauce. Bring to boil, stirring constantly.  Pour
  over potatoes. Sprinkle with parsley.  Toss lightly and let stand 1
  hour. Add bacon mixture; toss gently and serve. From: Carl Berger
  Date: 07-24-94 Posted by Loren Martin on Kooknet
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rohkostsalat (Cabbage Fruit Salad with Sour-Cream Dressin
 Categories: Ethnic, Salads, Vegetables, Fruits, Kooknet
      Yield: 4 servings
 
      2 c  Cabbage; Raw, Shredded
      1    Apple; Med., Diced, Unpeeled
      1 tb Lemon Juice
    1/2 c  Raisins
    1/4 c  Pineapple Juice
  1 1/2 ts Lemon Juice
    1/4 ts Salt
      1 tb Sugar
    1/2 c  Sour Cream
 
  Prepare cabbage and apple.  Use 1 T lemon juice to wet diced apple to
  prevent darkening.  Toss cabbage, raisins, and apple.  Mix fruit
  juices, salt, and sugar.  Add sour cream, stir until smooth; add to
  salad and chill. From: Carl Berger Date: 07-24-94 Posted by Loren
  Martin on Kooknet
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Heringstopf Mit Saurer Sahne (Herring Salad with Sour Cre
 Categories: Ethnic, Salads, Fruits, Vegetables, Kooknet
      Yield: 4 servings
 
MMMMM----------------------SOUR-CREAM SAUCE---------------------------
      1 c  Sour Cream
    1/2 c  Yogurt
    1/2 x  Lemon; Juice Only
    1/4 ts Sugar

MMMMM---------------------------SALAD--------------------------------
      2    Onions; Small
      2    Apples; Medium, Tart
      8    Herring Fillets; Marinated
      2 ts Dill; Fresh OR
    1/2 ts Dillweed; Dried
 
  Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar.
  Salad: Peel onions and cut into thin slices.  Peel and quarter
  apples, remove cores and but into thin wedges.  Blend onions and
  apples with sauce. In a dish arrange herring and apple-onion mixture
  in layers. Cover tightly and marinate in refrigerator for 5 hours.
  Sprinkle with dill before serving. From: Carl Berger
                     Date: 07-24-94 Posted by Loren Martin on Kook-Net
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fruchtsalat Mit Nussen (Fruit Salad with Nuts)
 Categories: Ethnic, Salads, Vegetables, Fruits, Kooknet
      Yield: 4 servings
 
      1    Honeydew Melon; Small
      2    Oranges
      1 c  Blue Grapes
           Lettuce Leaves
     12    Walnut Halves

MMMMM--------------------------DRESSING-------------------------------
      8 oz Yogurt; (1 Container)
      1 tb Lemon Juice
      1 tb Orange Juice
      1 tb Tomato Catsup
      2 tb Evaporated Milk
           Salt; Dash
           White Pepper; Dash
 
  Scoop out melon with melon baller.  Cut peel from oranges, remove
  white membrane, and slice crosswise.  Cut grapes in half and remove
  seeds. Line a glass bowl with lettuce leaves; arrange melon balls,
  orange slices, grapes, and walnuts in layers on top of lettuce.  Mix
  and blend well all ingredients for the dressing.  Adjust seasonings.
  Pour dressing over fruit. Let salad ingredients marinate for 30
  minutes. Toss salad just before serving. From: Carl Berger Date:
  07-24-94 Posted by Loren Martin on Kook-Net
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rohkostsalat (Cabbage Fruit Salad with Sour-C
 Categories: Ethnic, Salads, Vegetables, Kooknet
      Yield: 4 servings
 
      2 c  Cabbage; Raw, Shredded
      1    Apple; Med., Diced, Unpeeled
      1 tb Lemon Juice
    1/2 c  Raisins
    1/4 c  Pineapple Juice
  1 1/2 ts Lemon Juice
    1/4 ts Salt
      1 tb Sugar
    1/2 c  Sour Cream
 
  Dice bacon and pan fry.  Add chopped onion and green pepper. Cook 3
  minutes.  Add vinegar, salt, pepper, sugar and beaten egg. Cook
  slightly. Add cubed potatoes, grated carrot and diced hard-cooked
  eggs. Blend and serve hot.
  
  Variation:  Add chopped apple with the onion and pepper.
  
  Source:  Pennsylvania Dutch Cooking--a small cookbook my mother-in-law
  gave me. From: Carl Berger Date: 07-24-94 Posted by Loren Martin
  on Kook-Net
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fruity Green Salad
 Categories: Salads, Fruits, Kooknet
      Yield: 8 servings
 
MMMMM--------------------------DRESSING-------------------------------
      3 tb Sugar
      2 tb Apple Cider Vinegar
    1/4 ts Dry Mustard
    1/8 ts Salt
    1/4 c  Vegetable Oil

MMMMM---------------------------SALAD--------------------------------
     20 oz Bundles Fresh Spinach
      1 c  Fresh Blueberries
      3    Oranges
    1/2 c  Pecans or Slivered Almonds
 
  Combine sugar, vinegar, dry mustard, salt and oil in a small mixing
  bowl. Set aside. Break off stems from spinach leaves. Wash;drain in
  colander. Dry on paper towels. Tear spinach into bite-sized pieces
  and place in a salad bowl. Wash blueberries; drain. Meanwhile, peel
  and section oranges; cut into thirds. Add oranges, blueberries, and
  nuts to spinach. Pour dressing over salad. Toss lightly to mix.
  
  Source: Medford Mail Tribune, 21 June 1994 Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Garlic Bean Salad
 Categories: Salads, Kooknet
      Yield: 8 servings
 
     45 oz Cannellini or Green Beans,
           Drained
    3/4 c  Parsley, chopped
    1/2 c  Green Onion, chopped
      1    Clove garlic, minced
      6 tb Olive Oil
      4 tb Cider Vinegar
           Salt
           Ground Pepper
 
  Put drained beans in a glass or ceramic bowl; mix in parsley, onion,
  garlic, oil, vinegar and seasonings. Mix well, cover with plastic
  wrap or foil and refrigerate at least 4 hours or overnight.
  
  Source: Medford Mail Tribune, 31 May 1994 Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tangy Spinach Salad
 Categories: Salads, Kooknet
      Yield: 8 servings
 
  1 1/2 lb Fresh Spinach
      8 oz Fresh Bean Sprouts
  8 1/2 oz Can Water Chestnuts, drained
           And sliced
      5 sl Bacon, fried, drained and
           Crumbled
      2    Hard-Cooked Eggs, sliced
      2 tb Sesame Seeds, toasted

MMMMM-------------------TANGY SPINACH DRESSING------------------------
    2/3 c  Salad Oil
    1/4 c  Granulated Sugar
    1/3 c  Catsup
    1/2 c  White or Red Wine Vinegar
    1/3 c  Green Onion, finely chopped
      1 tb Worcestershire Sauce
 
  Trim and discard tough spinach stems. Rinse leaves and pat dry. Tear
  into bite-sized pieces. Layer the sprouts, water chestnuts and
  spinach into your salad bowl (in that order, so that the spinach
  leaves won't get sorry from being underneath the water chestnuts.) On
  top of the spinach leaves, add the crumbled bacon and the chopped
  egg. Cover and refrigerate.
  
  Combine all the dressing ingredients in a jar or bowl. Shake, or
  blend well with a wire whip.
  
  Just before serving, pour dressing over the salad and toss well.
  Sprinkle on toasted sesame seeds and toss again.
  
  Note: To toast sesame seeds, place in a small, heavy, ungreased
  skillet over medium-high heat. Toast until you hear the seeds begin
  to pop, shaking the pan to keep the seeds from scorching.
  
  Source: Medford Mail Tribune, 7 December 1993 Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Dandelion Salad with Anchovy Dressing
 Categories: Salads, Kooknet
      Yield: 4 servings
 
      2 bn Dandelion Leaves, or
      4    Wild Dandelion Plants
      6    Anchovy Filets
      3    Cloves Garlic, peeled
    1/4 c  Olive Oil
      3 tb Basalmic Vinegar
           Ground Black Pepper
 
  Wash dandelion leaves thoroughly and remove any bits of dirt, root or
  damaged leaves. Dry. Trim large leaves into 2" long slivers; leave
  smaller ones whole.
  
  Mash anchovy filets with garlic; blend in olive oil and basalmic
  vinegar. Toss leaves with dressing, then divide among 4 plates. Top
  with black pepper and serve at room temperature with thick slices of
  chewy bread.
  
  Note: Be sure plants gathered from the wild haven't been sprayed or
  treated with chemicals. If you aren't sure, don't use them.
  
  Per serving: Calories: 165, Protein: 5g, Carbohydrates: 13g, Fat: 10g,
  Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 221mg, Fiber: 2g.
  
  Source: San Francisco Chronicle Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tomato Vinagrette
 Categories: Salads, Kooknet
      Yield: 4 servings
 
      3    Tomatoes, cut into wedges

MMMMM-------------------------VINAGRETTE------------------------------
    1/2    Onion, minced
      1    Clove Garlic, minced
    1/3 c  Olive Oil
    1/4 c  Wine Vinegar
      1 tb Basalmic Vinegar
      2 tb Parsley, minced
      1 pn Red Pepper, crushed
           Salt
           Ground Pepper
 
  Mix vinagrette ingredients together and toss with tomatoes. Chill.
  
  Per Serving: Calories: 198, Protein: 1g, Carbohydrates: 8g, Fat: 18g,
  Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 9mg, Fiber 2g.
  
  Source: San Francisco Chronicle Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tomato and Scallion Salad with Raspberry Vinegar
 Categories: Salads, Kooknet
      Yield: 4 servings
 
      8    Ripe Tomatoes, sliced
           Salt
           Ground Pepper
      2 ts Sugar
      3 tb Raspberry Vinegar
      3    Scallions, thinly sliced
    1/4 c  Parsley, coarsley chopped
 
  Sprinkle tomatoes with salt, pepper and sugar, then with raspberry
  vinegar. Toss in scallions and parsley and serve.
  
  Per Serving: Calories: 55, Protein: 2g, Carbohydrates: 13g, Fat: 1g,
  Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 555mg, Fiber: 4g.
  
  Source: San Francicso Chronicle Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Southwest Cactus Salad
 Categories: Salads, Kooknet
      Yield: 9 servings
 
     15 oz Jar Nopalitos, drained,
           Rinsed, and diced
      4    Green Onions, ends trimmed,
           Minced
    3/4 lb Roma Tomatoes, cored and
           Finely chopped
    1/4 c  Lime Juice
      2 tb Fresh Cilantro, minced
           Salt
 
  In a bowl, combine nopalitosm onions, tomatoes, lime juice, and
  cilantro. Mix and season to taste with salt. Serve, or cover and
  chill up to 2 days.
  
  Per Serving: Calories: 14, Protein: .7g, Fat: .1g, Carbohydrates:
  3.2g, Sodium: 75mg, Cholesterol: 0mg.
  
  Source: Unknown Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Platter of Fennel, Red Pepper, Beetroot, Watercress & Oil
 Categories: Salads, Kooknet
      Yield: 4 servings
 
      1 bn Watercress, large stems
           Removed
      1    Fennel Bulb, trimmed and
           Thinly sliced
      1    Lemon, in wedges
      2    Red Bell Peppers, thinly
           Sliced
      2 md Cooked Beets, thickly
           Sliced
     15    Black Greek Olives
    1/4 c  Olive Oil
 
  Arrange watercress on a platter. Toss fennel with a squeeze of lemon
  to prevent discoloration, then arrange on the platter, along with
  remaining vegetables and olives. Dress generously with olive oil, and
  garnish with wedges of lemon to squeeze onto each portion.
  
  Per Serving: Calories: 175, Protein: 2g, Carbohydrates: 8g, Fat: 16g,
  Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 246mg, Fiber: 3g.
  
  Source: San Francisco Chronicle Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cherry Tomato and Grilled Onion Salad
 Categories: Salads, Kooknet
      Yield: 4 servings
 
      1 lg Onion, thinly sliced
      1 tb Vegetable Oil
      1 pt Red Cherry Tomatoes, stemmed
           And halved
      1 pt Yellow Cherry Tomatoes,
           Stemmed and halved

MMMMM--------------------------DRESSING-------------------------------
      1    Clove Garlic, minced
    1/3 c  Olive Oil
    1/4 c  Wine Vinegar
      1 tb Basalmic Vinegar
      2 tb Italian Parsley, chopped
           Salt
           Ground Pepper
 
  Brown onion in vegetable oil in a large skillet. Toss with cherry
  tomatoes and dressing ingredients. Serve.
  
  Per Serving: Calories: 261, Protein: 3g, Carbohydrates: 15g, Fat: 22g,
  Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 21mg, Fiber: 4g.
  
  Source: San Francisco Chronicle Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spinach Dressed in Soy Sauce and Sesame Oil
 Categories: Salads, Kooknet
      Yield: 4 servings
 
      2 bn Spinach, stemmed and well
           Rinsed
           Soy Sauce
           Asian Sesame Oil
 
  Cook Spinach in boiling water until just wilted. Drain quickly and
  rinse in very cold water. Serve at room temperature, dressed in soy
  sauce and sesame oil to taste.
  
  Note: May substitute 2 bn broccoli, or 1-2 lb green beans, cooked
  until crisp-tender
  
  Source: San Francisco Chronicle Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pasta And Bean Soup
 Categories: Soups, Vegetables, Kooknet
      Yield: 5 servings
 
    1/2 c  Elbow macaroni,shells, etc
      2 tb Safflower oil
           Med Onion, chopped
           Clove Garlic, minced
    1/2 x  Green Bell Pepper, chopped
      3 c  Vegetable stock or water
      6 oz Can Tomato Paste (2/3 cup)
     15 oz Can Chick Peas, drained  *
     16 oz Can Kidney beans, drained  *
    3/4 ts Black pepper
    1/2 ts Summer savory
    1/2 ts Thyme leaves
      1 ds Cayenne Pepper
 
  *  rinsed well, then drained GARNISH: grated Parmesan cheese,
  optional Cook pasta in boiling water for about 6 minutes, until al
  dente.
   While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil.
  Stir in onion, garlic, and green pepper. Saute till tender. Stir in
  remaining ingredients except macaroni. Cover and cook for 10 minutes.
  When pasta is done, drain well. Stir into other ingredients. Heat.
  Garnish if desired. Variations: - substitute or add other vegetables
  such as chopped sweet red shredded carrot to sauteed veggies;
  substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne
  pepper.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Onion Sandwich Buns
 Categories: Breads, Kooknet, Cyberealm
      Yield: 18 each
 
      2 c  Warm water
    1/4 c  Maple syrup
      2 pk Dry yeast
      1 lg Onion, minced
    1/4 c  Corn oil
    1/8 ts Thyme
      4 c  Wholewheat flour
      2 c  Unbleached flour
      1 ts Salt
           Sesame seeds (opt.)
 
  Mix hot water and syrup.  Sprinkle yeast into water and let "proof"
  while preparing onions.  Saute onions in oil until golden, 5-7
  minutes, sitrring frequently.  Stir in yeast mixture, then all of the
  remaining ingredients. Knead 5-8 minutes; place in greased, covered
  bowl and let rise until doubled, about 1 1/2 hours. Punch down.
  Divide into 18 balls and flatten each ball to a 4-inch circle. Place
  on lightly greased pans. Let rise 1 hour.  Preheat oven to 375
  degrees. Lightly brush tops with oil and sprinkle with seeds, if
  desired. Bake 20-30 minutes. From "Does Your Lunch Pack Punch?" by
  Robin Toth & Jacqueline Hostage, Betterway Publications, 1983.
  
  Typed for you by Terri St. Louis, Kook-Net
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Oatmeal Bread From Terri
 Categories: Breads, Kooknet, Cyberealm
      Yield: 2 servings
 
      1 c  Scalded milk
      2 tb Shortening
      2 ts Salt
    1/2 c  Honey
    1/2 c  Maple syrup
      1 c  Cold water
    1/4 c  Warm water
      1 pk Yeast
  1 1/2 c  Uncooked oatmeal
      6 c  Sifted flour
 
  Mix milk, shortening, salt, honey and maple syrup, stir in cold water
  and cool to lukewarm.  Pour warm water into a warm very large bowl,
  sprinkle in yeast and stir to dissolve.  Add cooled mixture, oatmeal
  and 4 c flour and mix well.  Mix in remaining flour and knead on a
  lightly floured board until elastic, 5 to 8 minutes.  Shape into a
  ball, place in a greased bowl, turning to grease all over.  Cover
  with cloth and let rise in a warm place until doubled in bulk, about
  1 1/2 hours. Punch down and knead lightly 1 to 2 minutes.  Divide
  dough in half, shape into 2 loaves and place in greased 9 x 5 x 3
  inch loaf pans. Cover and let rise until almost doubled in bulk.
  Toward end of rising, preheat oven to 375 degrees.  Bake loaves 40
  minutes until browned and hollow sounding when tapped.  Turn out and
  cool upright on a wire rack before cutting.
  
  Typed for you by Terri St. Louis, Kook-Net
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple Turnovers ala Terri
 Categories: Desserts, Fruits, Kooknet, Cyberealm
      Yield: 4 servings
 
    1/2 c  Butter
      4 oz Cream cheese, soft
      2 c  Sifted whole wheat
           -flour
      1 tb Honey
    1/4 ts Salt
    1/2 c  Diced apples
    1/3 c  Brown sugar
      3 tb Flour
    1/2 tb Lemon juice
    1/4 ts Cinnamon
    1/8 ts Cloves
    1/8 ts Salt
 
  Cream butter, honey, and cream cheese until smooth and creamy. Sift
  together flour, honey & salt.  Work into creamed mixture with a pastry
  cutter until completely blended in.  Form into a ball; wrap in
  plastic wrap and chill several hours.  Preheat oven to 425 degrees.
  Combine apples, brown sugar, flour, lemon juice and spices. Roll
  pastry 1/8" thick; cut into 4 squares.  Place one fourth of apple
  filling on each square. Fold in half diagonally and press edges with
  tines of fork to seal. Slit pastry with sharp knife.  Place on
  ungreased cookie sheet and bake 20-25 minutes.
  
  Typed for you by Terri St. Louis, Kook-Net 1994
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Melt-away Butter Cakes
 Categories: Cakes, Kooknet, Cyberealm
      Yield: 6 servings
 
      1 c  Softened butter
  1 1/2 c  Sugar
      1    Egg, beaten
    1/4 ts Salt
      1 ts Grated lemon rind
      1 ts Lemon extract
  2 1/2 c  Sifted unbleached flour
 
  Cream the butter with the sugar.  Add all but 1 T of the egg, salt
  lemon rind and extract.  Work in the sifted flour a few tablespoons
  at a time until thoroughly blended.  Turn dough out onto a lightly
  floured surface and knead for just a few minutes. Pat dough out flat
  in an 8 inch round greased baking pan.  Brush with reserved
  tablespoon of beaten egg. Bake at 350 degrees for 40 to 45 minutes or
  until golden. Allow cake to cool 30 minutes. Remove from pan and cut
  into serving pieces. Cake will harden as it cools.  Store in airtight
  container. Keeps well for a long time. Variation:  Substitute 1/2 t
  ground ginger & 2 T minced crystalized ginger for lemon extract &
  rind. From "The Portable Feast" by Diane D. MacMillan, 101
  Productions.
  
  Typed for you by Terri St. Louis, Kook-Net 1994
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fresh Tomato Soup ala Terri
 Categories: Soups, Kooknet, Cyberealm
      Yield: 24 servings
 
     12 lb Very ripe fresh tomatoes
     16 tb Sweet butter
      4 tb Olive oil
      4    Onion, finely minced
     12 tb Flour
     16 c  Boiling water
      4    Bouquet Garni*
           Salt & freshly ground
           -white pepper
     24 tb Sour cream
      8 tb Finely chopped fresh dill

MMMMM--------------------------OPTIONAL-------------------------------
      8 c  Cooked rice
      4 c  Chicken stock
 
  * Bouquet Garni - In a piece of cheesecloth, tie the following: 3 to 4
  sprigs of parsley, 1 bay leaf, 1/2 celery stalk with leaves, 1/2 t dry
  thyme and 1 t fresh marjoram.  Leave the string long enough to hang
  the garni in the pot and tie the string to the pot handle for easy
  removal. Drop the tomatoes into boiling water for 1 minute.  Drain
  and peel. Chop coarsely and reserve.  In a large saucepan, heat 1 T
  of butter and oil. Add the onion and cook over low heat until lightly
  browned. Add the remaining butter.  When the butter is melted, add
  the flour and cook until it is golden brown.  Be careful not to burn
  it! Add the chopped tomatoes stirring constantly.  Then add the
  boiling water, Bouquet Garni, salt and pepper. Cover and simmer the
  soup for 35 minutes. Remove the soup from the heat. Remove the
  Bouquet. Cool the soup and puree it in the blender. If it seems too
  thick, thin it out with a little chicken stock or water. Serve the
  soup in individual bowls, each topped with 1 T sour cream and a
  sprinkling of dill. Notes: For a hearty soup, omit the sour cream and
  substitute cooked rice.  From "Seasonal Kitchen, a Celebration of
  Fresh Foods" by Perla Meyers.
  
  Typed for you by Terri St. Louis, Kook-Net 1994
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Orchard Squares from Terri St. Louis
 Categories: Desserts, Fruits, Kooknet, Cyberealm
      Yield: 15 servings
 
MMMMM-------------------TOASTED ALMOND PASTRY------------------------
  1 1/4 c  Shortening
  3 1/2 c  All-purpose flour
    1/4 c  Ground toasted almonds
      1 ts Salt
      8 tb Cold water, up to ...
      9 tb Cold water

MMMMM--------------------------FILLING-------------------------------
    2/3 c  Granulated sugar
    1/3 c  Flour
    1/2 ts Ground nutmeg
      1 ds Salt
      3 c  Sliced fresh peaches
      3 c  Sliced fresh pears
      2 c  Thinly sliced peeled tart
           Cooking apples
      2 tb Lemon juice
      2 tb Butter
    3/4 c  Powdered sugar
      1 tb Milk (about)
 
  Pastry:  Cut shortening into flour, almonds and salt in large bowl
  until particles are size of small peas.  Sprinkle in water, 1 T at a
  time, tossing with fork until all flour is moistened and pastry
  almost cleans side of bowl (add 1 to 2 t additional water if
  necessary). Gather dough into a ball; cut in half.  Shape each half
  into flattened round on lightly floured cloth-covered surface.  Roll
  1 round into a rectangle 18 x 13 inches, with floured cloth-covered
  rolling pin. Fold pastry into fourths; unfold and ease into ungreased
  jelly roll pan (15.5 x 10.5 x 1 inch). Filling:  Heat oven to 425
  degrees. Mix granulated sugar, flour, nutmeg and salt in large bowl.
  Stir in peaches, pears and apples. Turn into pastry-lined pan.
  Drizzle with lemon juice.  Dot with butter.  Roll other round of
  pastry into rectangle 17 x 12 inches.  Fold into fourths; cut slits
  so steam can escape.  Place over filling and unfold; seal and flute.
  Bake 35 to 40 minutes or until crust is brown and juice begins to
  bubble through slits in crust; cool slightly. Mix powdered sugar and
  milk until smooth; drizzle over crust.  Cut into about 3 inch
  squares. Serve warm or cold and if desired with ice cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bloody Mary from Loren Martin
 Categories: Beverages, Cyberealm, Kooknet
      Yield: 4 servings
 
     32 oz Fresh tomato juice (approx
           6 pounds tomatoes)
      4 tb Finely chopped red onion
      1 ea Red or green finely chopped
           Jalapeno pepper
      4 tb Finely chopped cucumber
           Juice of 2 limes
      2 tb Worcestershire sauce
           Salt to taste
           Fresh ground pepper to taste
      6 ea Jiggers vodka
           Tabasco sauce, to taste
      4 ea Celery stalks for garnish
      1 ea Lime cut into quarters for
           Garnish
      4 ea Cooked jumbo prawns, chilled
           For garnish
 
  To prepare the tomato juice, begin with very ripe, juicy tomatoes. The
  better the flavor of the tomatoes, the better the juice.  For every
  quart of juice, you will need approximately 2 quarts of fresh
  tomatoes. Chop the tomatoes coarsely.  Place tomatoes in a stainless
  steel pot and bring to a simmer over low heat.  Cook until the
  tomatoes soften completely and their juices are released.  Remove
  from heat, cool, and run the tomatoes and juice through a food mill,
  fine sieve or juicer to remove the seeds and skin.  Pour the tomato
  puree into a bowl and let stand for approximately half an hour.
  Tomatoes that contain a significant amount of water may separate,
  causing the water to rise to the top. If this happens, skim off the
  water. If necessary, keep skimming as long as the juice keeps
  separating.  The more water you remove, the thicker the tomato juice.
  Taste the juice.  Remember, this is not canned.  It might taste
  slightly bland without the salt, sugar and citric acid used by
  commercial canners to bring out the flavors.  It should have a heavy,
  rich tomato aroma, and if the flavor doesn't quite meet your
  specifications, add salt, sugar or lemon juice to suit your palate.
  Refrigerate the juice immediately. It will keep for a few days, but
  the flavor diminishes with time.
  
  In a 2-quart pitcher, combine the tomato juice with everything except
  the celery and lime wedges.  Pour into 4 tall glasses full of ice and
  garnish with a celery stalk and lime wedge on each.  If you are in a
  flamboyant mood, top each Bloody Mary with a cooked, chilled jumbo
  prawn.
  
  (In the absence of fresh tomatoes, we use either V-8 juice or canned
  tomato juice, and the results are still spectacular!)
  
  From:  Tomatoes, A Country Garden Cookbook by Jesse Ziff Cool, Collins
  Publishers, San Francisco, 1994. Typed by Loren Martin, Big Cabin,
  Oklahoma.....where the buffalo roam!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Walnut Shrimp
 Categories: Fish, Kooknet, Cyberealm, Ethnic
      Yield: 4 servings
 
      1 lb Medium shrimp, peeled and
           Deveined
           Coating:
      1    Egg white
      1 ts Salt
      2 ts Cornstarch
           Other ingredients:
    1/2 c  Peanut oil, for velveting
      2 ts Fresh ginger, finely chopped
      2 tb Fresh scallions chopped fine
    1/2 c  Walnuts, unsalted cashews,
           Or almonds, roasted
    1/2 ts Salt
      1 tb Hoisin sauce
      1 tb Rice wine
      6 tb Chicken stock
    1/2 ts Cornstarch mixed with 1/2
           Ts water
      1 ts Sesame oil
 
  Combine shrimp with coating ingredients in a bowl; mix well and
  refrigerate for 20 minutes.  Heat wok or large skillet until hot and
  add peanut oil. When oil is just warm, quickly add shrimp, stir to
  separate, and turn off heat.  Allow shrimp o sit in the warm oil for
  about 2 minutes; drain in a colander set inside a stainless steel
  bowl. Wipe the wok clean, return 1 1/2 tb of the drained oil to the
  wok, and add the ginger and scallions, stir frying for 30 seconds.
  Stir in the walnuts or cashews, salt, and continue to stir fry
  another 30 seconds. Return the shrimp to the wok with the remaining
  ingredients and stir fry another 2 minutes. Turn out onto a platter
  and serve at once. Serve with fried rice
  
  Modified from:  Great Food Without Fuss by Frances McCullough and
  Barbara Witt, Henry Holt and Company, New York, 1992 Typed by: Loren
  Martin for Cyberealm's KookNet
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Walnut Chicken/Shrimp Stir-Fry
 Categories: Fish, Poultry, Ethnic, Kooknet, Cyberealm
      Yield: 6 servings
 
      1 c  Walnut halves
      3 tb Soy sauce
      3 tb Cornstarch
    1/2 ts Salt
      1 ts Sugar
  1 1/2 lb Shrimp or skinned, boned
           Chicken breast cut into
           Strips
      2 tb Peanut oil
      3 ea Small heads chinese cabbage,
           Cut crosswise into 1/8 inch-
           Thick slices
      6 ea Stalks celery, cut into 2-
           Inch julienned pieces
      2 lg Onions, cut in half and
           Sliced thin
      1 lb Snow peas or sugar snaps
      1 ea 8 oz can sliced water
           Chestnuts, drained
    1/2 c  Chicken broth
      2 tb Fresh tarragon,chopped
 
  In small saucepan, boil walnuts in enough water to cover for 3
  minutes; rinse in cold water, drain and set aside.  In small bowl,
  combine soy sauce, cornstarch, salt and sugar and stir well.  Add
  shelled shrimp or chicken strips and toss to coat; set aside.  Heat
  large wok or skillet over medium-high heat; add1 tb of oil and all of
  the vegetables. Stir fry until tender-crisp, about 3 minutes. Remove
  vegetables and set aside. Add walnuts to wok and saute until lightly
  browned. Add a bit more oil if necessary. Add water chestnuts and
  saute for 1-2 minutes longer; combine walnuts and water chestnuts
  with reserved vegetables and set aside. Heat remaining oil until very
  hot.  Remove shrimp or chicken from marinade, allow excess to drip
  off, and reserve marinade.  Stir-fry shrimp or chicken strips until
  cooked through, 3-4 minutes.  Add chicken broth and reserved
  marinade. Cook until bubbling; return vegetables, walnuts and water
  chestnuts to wok. Toss and heat through.  Stir in tarragon and serve
  immediately over steamed rice or crisp noodles.
  
  Modified from:  Great Good Food by Julee Rosso, Crown Publishers,
  Inc., New York, NY, 1993. Typed by Loren Martin for Cyberealm's
  KookNet.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chive Potato Pancakes with Smoked Salmon and Golden Cavia
 Categories: Fish, Main dish, Cyberealm, Kooknet
      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
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Salmon Sauteed with Zinfandel Butter
 Categories: Fish, Cyberealm, Kooknet
      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
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Shad in Mustard Crumbs
 Categories: Fish, Main dish, Cyberealm, Kooknet
      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
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fillet of Pompano with Rum Raisins
 Categories: Fish, Main dish, Kooknet, Cyberealm
      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
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Charcoal Grilled Salmon with Spicy Black Beans
 Categories: Fish, Main dish, Cyberealm, Kooknet
      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
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Gulf Snapper with Avocado and Tomatillo Salsa
 Categories: Fish, Main dish, Cyberealm, Kooknet
      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
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bass with Avocado Sauce
 Categories: Fish, Main dish, Low-fat, Cyberealm, Kooknet
      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) v8.02
 
      Title: Broiled Catfish Steaks
 Categories: Fish, Main dish, Low-fat, Cyberealm, Kooknet
      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) v8.02
 
      Title: Fillet of Catfish in Wine
 Categories: Fish, Main dish, Low-fat, Cyberealm, Kooknet
      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
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Filet of Sole Bonne Femme
 Categories: Fish, Main dish, Cyberealm, Kooknet
      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
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Banana Blueberry Muffins
 Categories: Muffins, Kooknet, Cyberealm
      Yield: 1 servings
 
           Banana Blueberry Muffins
      2    Extra-ripe bananas
      1 c  Brown sugar, packed
      1 c  Blueberries
  2 1/4 c  Flour
      2 ts Baking powder
      2    Eggs
    1/2 c  Margarine, melted
      1 ts Vanilla
    1/2 ts Ground cinnamon
    1/2 ts Salt
 
  Blend 1 cup bananas (2 bananas).  Combine bananas, eggs, sugar and
  margarine until well blended in a bowl. Stir in blueberries and
  vanilla. In another bowl, combine flour, baking powder, cinnamon and
  salt. Stir banana mixture into flour mixture until evenly moistened.
  Spoon batter into well greased (pam?) 2 1/2 inch muffin cups. Bake at
  350F oven 25 to 30 minutes or until a wooden tooth pick inserted in
  center comes out clean. Makes 12 muffins From: Dale Shipp Date:
  08-22-94
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Duck Gumbo
 Categories: Cyberealm, Soups, Poultry, Kooknet
      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
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Oriental Duck with Snow Peas
 Categories: Cyberealm, Wild game, Kooknet
      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
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baked Ducks in Sweet & Sour Sauce
 Categories: Cyberealm, Wild game, Kooknet
      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
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Oriental Goose Stir-fry
 Categories: Cyberealm, Wild game, Kooknet
      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
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Savory Wild Goose Stew
 Categories: Cyberealm, Wild game, Kooknet
      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) v8.02
 
      Title: Grouse & Wild Rice
 Categories: Cyberealm, Wild game, Kooknet
      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
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Partridge Cordon Bleu
 Categories: Cyberealm, Wild game, Kooknet
      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) v8.02
 
      Title: Split Pea and Lentil Soup with Vegetables
 Categories: Soups, Kooknet
      Yield: 8 servings
 
MMMMM-------------------NEW MCDOUGALL COOKBOOK------------------------
  1 1/2 c  Chopped onion
      1 c  Chopped celery
      2 cl Garlic, minced
      8 c  Water
      1 c  Diced carrot
      1    Bay leaf
      1 tb Soy sauce
    1/4 ts Fresh ground black pepper
    1/4 ts Dried rosemary, crushed
  1 1/8 c  Green split peas
  1 1/8 c  Lentils
 
  In a large saucepan, saute the onion, celery, and garlic in 1/2 cup
  of the water until the vegetables are tender, about 5 minutes. Add
  the carrot, remaining 7-1/2 cups water, bay leaf, soy sauce, pepper
  and rosemary. Heat to boiling.  Stir in the peas and lentils. Simmer,
  covered, for 45 minutes, stirring occasionally.
  
  Posted on GEnie Food & Wine RT Nov 11, 1993 by A.MORELLI [Anne]
  
  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
  Cookbook and PlanoNet Lowfat & Luscious echoes
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Banana Fudge Cookies
 Categories: Cookies, Kooknet
      Yield: 40 servings
 
 18 1/2 oz Package chocolate cake mix
    1/3 c  Mashed bananas, ripe
      1    Egg
      2 tb Water
      6 oz Semisweet chocolate pieces
 
  Combine cake mix, bananas, egg, and water in a bowl.  Beat with
  electric mixer at medium speed until smooth.  Stir in chocolate
  pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on
  greased baking sheets. Bake in 350 degree oven 8 minutes or until
  done. Remove from baking sheets; cool on racks.  Makes 3 1/2 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mini Chip Cheesecake Cookies
 Categories: Cookies, Kooknet
      Yield: 5 dozen
 
  1 1/3 c  Graham Cracker Crumbs
    1/3 c  Sugar
    1/4 c  Unsweetened Cocoa Powder
    1/3 c  Butter
      2 c  Semisweet chocolate mini
           Chips
      3 pk Cream Cheese, softened (8 oz
           Each)
      1 cn Sweetened condensed milk
           (14 oz can)
      3    Eggs
      2 ts Vanilla Extract
 
  Combine the graham cracker crumbs, sugar, cocoa powder and butter
  until well blended. Press even amounts of the  mixture onto the
  bottoms of lightly buttered mini muffin tins. Melt one cup of the
  chips and set aside to cool. In a mixer, beat the cheese until
  fluffy. Gradually beat in the condensed milk and melted chocolate and
  stir until smooth. Add the eggs and vanilla and mix in thoroughly.
  Spoon the batter into the prepared cups. Top with remaining chips.
  Bake in preheated 300 degree oven for about 15 to 20 minutes or until
  set. Let cool and refrigerate.
  
  Recipe from Rita Bellantoni of Norwalk, CT.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Death By Chocolate Cake #2
 Categories: Cakes, Kooknet
      Yield: 10 servings
 
      4    Eggs
      1 c  Sour cream
    1/2 c  Water
    1/2 c  Oil
      1 pk Chocolate cake mix
      1 pk Chocolate instant pudding
     12 oz Semisweet chocolate chips
           Confectioner's sugar
 
  Beat eggs, sour cream, water,and oil together in a large bowl until
  thoroughly mixed. Add cake mix and pudding mix. Beat until smooth.
  Stir in chocolate chips. Pour into Bundt or tube pan and bake at 350
  F for 1 hour. When cool, sift powdered sugar on top of cake.
  Variation: Replace 1/4 cup water with Grand Marnier. Serves 8-10.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Shasta Mountain Brownies
 Categories: Cookies, Kooknet
      Yield: 18 brownies
 
      6 oz Bittersweet chocolate (for
           -extra-rich results, use
           -chocolate bars like Lindt
           -Extra instead of baker's
           -chocolate)
      1 c  Unsalted butter (8 oz)
      4 lg Eggs
  2 1/4 c  Granulated sugar
      1 ts Vanilla extract
    1/2 c  Flour
      2 tb Flour
      1 c  Chocolate chip cookie crumbs
           (8 oz; about 10 cookies
           -crushed by hand or in a
           -blender or food processor)
           Vegetable oil spray for pans
           Flour for pans
 
  Preheat the oven to 350'F. Spray, then flour two 9x9" pans. Melt the
  butter and chocolate over low heat; cool.
  
  Beat the eggs, sugar and vanilla with an electric mixer on medium
  speed until thick and smooth, about 3 minutes. Stir in the
  chocolate-butter mixture, then slowly add the flour. Do not overmix.
  Fold in the cookie crumbs and most of the pecans. Spread the batter
  evenly into the pans and sprinkle with the remaining pecans. Bake
  about 40 minutes, or until set. (The brownies will be soft in the
  center.) Let cool completely. Cut into 3x3" squares.
  
  Per brownie: 326 calories, 3.5 grams protein, 41 grams carbohydrates,
  1 gram fiber, 18 grams fat (9 grams saturated), 40 milligrams sodium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: 15-Minute Super Sundae Pie
 Categories: Desserts, Pies, Kooknet
      Yield: 8 servings
 
      1 qt Vanilla ice cream
      1    KEEBLER READY CRUST Graham
           -Cracker Pie Crust
      1 cn SMUCKER'S Strawberry Topping
      1 pk SMUCKER'S Chocolate Sundae
           -Syrup
    1/4 c  Chopped nuts
           Whipped topping or non-dairy
           -whipped topping
           Maraschino cherries
 
  In a mixing bowl, stir slightly softened ice cream until smooth.
  Spoon the ice cream into the pie crust and cover with the inverted
  plastic lid. Place pie in freezer for several hours, until hard.
  
  TO SERVE: Remove pie from freezer and let stand for 10 minutes to
  soften. Spoon Smucker's Strawberry Topping ont serving plate. Cut pie
  and palce slice on plate. Garnish generously with Smucker's Chocolate
  Sundae Syrup, and other toppings as desired. Return unused portion to
  freezer.
  
  Preparation time: 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chex Muddy Buddies (Microwave Recipe)
 Categories: Desserts, Snacks, Kooknet
      Yield: 9 cups
 
      9 c  Chex brand cereals (Corn
           -Rice, Wheat, Double and/or
           -Graham)
      1 c  HERSHEY'S Semi-Sweet
           -Chocolate Chips
    1/2 c  REESE'S Peanut Butter
    1/4 c  Margarine or butter
      1 ts Vanilla extract
  1 1/2 c  C&H Powdered Sugar (opt)
 
  1. Pour cereals into large bowl; set aside.
  
  2. In 1-quart micrwave-safe bowl, combine HERSHEY'S Chocolate Chips,
  REESE'S Peanut Butter and margarine. Microwave on HIGH 1 to 1 1/2
  minutes or until smooth, stirring after 1 minute. (Due to differences
  in microwave ovens, cooking time may need adjustment. These
  directions were deveoped using 625-700 watt ovens.) Stir in vanilla.
  
  3. Pour chocolate mixture over cereals, stirring until all pieces are
  evenly coated. Pour cereal mixture into large GLAD-LOCK resealable
  plastic bag with C&H Powdered Sugar. Seal securely and shake until
  all pieces are well coated. Spread on waxed paper to cool. >>>
  Continued to next message
  
  * SLMR 2.1a * Condense soup, not books. ---  RoseMail 2.55: ILink:
  Synapse BBS - Gatineau, Que 819-561-4321
  
  |OLX$SOM| BBS: SOURCE Conference: 428,ChocolateIL Number: 7 Reply-to:
  0 Private: No Receipt: No ExHeader: No Date: 1994-09-19,21:04 From:
  CARL BERGER To: ALL Subject: recipes 7/9 Flags:
  
  >>> Continued from previous message
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chex Muddy Buddies (Stovetop Recipe)
 Categories: Desserts, Snacks, Kooknet
      Yield: 9 cups
 
      9 c  Chex brand cereals (Corn
           -Rice, Wheat, Double and/or
           -Graham)
      1 c  HERSHEY'S Semi-Sweet
           -Chocolate Chips
    1/2 c  REESE'S Peanut Butter
    1/4 c  Margarine or butter
      1 ts Vanilla extract
  1 1/2 c  C&H Powdered Sugar (opt)
 
  1. Pour cereals into large bowl; set aside.
  
  2. In small saucepan over low heat melt chocolate chips, peanut
  butter and margarine until smooth, stirring often. Remove from heat;
  stir in vanilla.
  
  3. Pour chocolate mixture over cereals, stirring until all pieces are
  evenly coated. Pour cereal mixture into large GLAD-LOCK resealable
  plastic bag with C&H Powdered Sugar. Seal securely and shake until
  all pieces are well coated. Spread on waxed paper to cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kar-In's Crispy Rice Squares
 Categories: Vegetarian, Desserts, Kooknet
      Yield: 1 8"x8" pan
 
MMMMM-----------------VEGETARIAN VOICE;VOL 20 #3----------------------
    1/4 c  Almond butter
    1/4 c  Tahini
    1/2 c  Rice syrup
      1 ts Vanilla extract
    1/4 ts Salt (optional)
      2 c  Crispy brown rice cereal
    1/3 c  Almonds; roasted; chopped
           -(optional)
    1/3 c  Carob or chocolate chips
           -(optional)
    1/3 c  Coconut (optional)
 
  In a heavy saucepan over low heat, combine almond butter, tahini and
  rice syrup until soft. Turn off heat. Add vanilla and salt. Fold in
  cereal and optional ingredients. Mix well. Press into a lightly oiled
  8" x 8" pan. Chill in refrigerator for 1 to 2 hours.
  
  Recipe from The Big Carrot Deli, Toronto
  
  Posted on GEnie Food & Wine RT Jul 15, 1994 by DEEANNE
  
  Nutritional information per serving:  xx calories,   xx gm protein,
  xx mg cholesterol,  xx gm carbohydrate,  xx mg sodium, x.x gm fiber,
  xx gm fat ( x gm sat,  x gm mono,  x gm poly), x.x mg iron,  xx mg
  calcium, x% of calories from fat.
  
  Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
  Cookbook and PlanoNet Lowfat & Luscious echoes
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Mousse with Berries
 Categories: Desserts, Kooknet
      Yield: 8 servings
 
MMMMM---------------------------MOUSSE--------------------------------
      8 oz Bittersweet Chocolate,
           Chopped
      4 lg Egg Yolks
      5 tb Sugar
      2 tb Kirsh
  1 2/3 c  Whipping Cream, well chilled

MMMMM--------------------------GARNISH-------------------------------
  2 1/2 c  Strawberries, rinsed
      1 tb Kirsh
      2 tb Sugar
      1 c  Whipping Cream, well chilled
 
  Mousse: Melt chocolate in medium bowl over hot water set over low
  heat. Stir until smooth. Remove from water. Whisk egg yolks with 4
  Tbsp. sugar and water in a small bowl. Set bowl in a pan of simmering
  water. Heat, whisking constantly,   until mixture reaches 160
  degrees. Remove from heat and immediately whip with mixer until cool.
  Add chocolate all at once. Stir until smooth. Add Kirsh. Whip cream
  with remaining 1 Tbsp. sugar until stiff. Fold into chocolate
  mixture. Pour mousse in lightly oiled 5-cup ring mold. Smooth top.
  Cover; freeze at least 6 hours until set. to unmold mousse, rinse
  metal spatula with very hot water, dry quickly and run spatula around
  rings outer edge and center. Dip mold into tepid water to come
  halfway up its side for 5 seconds. Set platter on top of mold.
  Quickly invert mold and platter. Shake gently downward. Carefuly lift
  up mold. Smooth top of mousse with spatula. Freeze 5 minutes.
  Garnish: Reserve 8 whole berries. Quarter remaining berries
  lengthwise; mix with kirsh and 1 Tbsp. Sugar. Spoon into center of
  mousse. Whip cream with 1 Tbsp. sugar; spoon around dessert. Garnish
  with whole berries.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Mint Sauce
 Categories: Sauces, Kooknet
      Yield: 1 cup
 
    1/3 c  Light Corn Syrup
    1/4 c  Water
    1/2 c  Sugar
    1/4 c  Unsalted Butter
      6 oz Semisweet Chocolate Chips
    1/2 ts Vanilla Extract
    1/4 ts Mint Extract
 
  Heat corn syrup in small saucepan to boiling; boil until thick, about
  1 to 2 minutes. Remove from heat. Stir in water, stir until smooth.
  Stir in sugar and butter; return to heat. Bring to boiling; boil 3
  minutes, stirring constantly. Remove from heat. Add chocolate chips
  and beat until smooth. Stir in vanilla and mint extracts. Pour into
  clean hot jar; cover and cool. Store in refrigerator. To reheat,
  remove jar lid; place jar in small saucepan of simmering water. Stir
  sauce as it softens. Serve over ice cream, fruit or cake. If giving
  as a gift, attach reheat directions to the jar.
  
  Recipe from "Family Circle" Magazine - December 1993 issue.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hello Dollies
 Categories: Cookies, Kooknet
      Yield: 1 servings
 
      1    Stick of butter
      4 c  Vanilla wafers
           Wafer crumbs
      1 c  Chocolate chips
      1 c  Butterscotch chips
      1 c  Chopped pecans
      1 c  Coconut
      1 cn Eagle Brand milk
 
  Melt stick of butter in a 9x13 inch pan.  Crunch the 4 cups of vanilla
  wafers and add vanilla wafer crumbs to butter and pack down.  Add
  chocolate chips, butterscotch chips, pecans, coconut and milk.  Bake
  at 350 degrees for 20 to 30 minutes. Randy Rigg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mocha Mousse Slice
 Categories: Cakes, Kooknet
      Yield: 8 servings
 
      2 x  125g packets small sponge
           - finger biscuits
      1 tb Dry instant coffee
    3/4 c  (180ml) boiling water
    200 g  White chocolate
    1/2 c  (125ml) thickened cream

MMMMM------------------------MOCHA MOUSSE-----------------------------
    200 g  Dark chocolate
     60 g  Butter
    1/4 c  (60ml) thickened cream
      2    Egg yolks
      3 ts Kahlua
           -=OR=-
      1 ts Dry instant coffee and 3
           - teaspoons water
    3/4 c  (180ml) thickened cream,
           - extra
 
  * Kahlua is a coffee-flavoured liqueur.  Tia Maria would also be
  suitable for this recipe.  Sponge finger biscuits are available from
  most supermarkets and some delicatessens *
  
  Line base and sides of 23cm square slab pan with foil.
  
  Cover base of prepared pan with a layer of sponge finger biscuits.
  Brush biscuits with half of the combined coffee and water.
  
  Place chopped white chocolate in medium heatproof bowl over pan of
  simmering water, stir until melted; cool slightly.  Stir in cream.
  Pour half the combined white chocolate and cream over prepared
  biscuits in pan, cover, refrigerate 10 mins.
  
  Repeat with the remaining biscuits, coffee mixture and white chocolate
  mixture.  Spread the mocha mousse over biscuits, then cover,
  refrigerate several hours or overnight, until the mousse is firm.
  
  Decorate slice with whipped cream dusted with cocoa and serve with
  strawberries, if desired.
  
  Mocha Mousse:  Combine chopped chocolate and butter in medium
  heatproof bowl over pan of simmering water, stir until chocolate and
  butter are melted; cool slightly.  Stir in cream, egg yolks and
  liqueur; mix well.
  
  Beat extra cream in small bowl with electric mixer until firm peaks
  form; fold cream into the chocolate mixture in 2 batches.
  
  * Not suitable to freeze * * Suitable to m/wave *
  
  Note:  For best results, choose good quality dark chocolate and white
  eating chocolate for this recipe.
  
  Posted by : Sue Rykmans.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rich Chocolate Caramels
 Categories: Candies, Kooknet
      Yield: 1 servings
 
      1 c  Granulated sugar
      1 c  Brown sugar; packed
    1/2 c  Corn syrup
    1/2 c  Half-and-half
      2    Sq. unsweetened chocolate;
           -1 oz each
      2 tb Butter or margarine;
           -cut in pieces
      1 ts Vanilla
 
   Place sugars, corn syrup, half-and-half and chocolate in large heavy
  saucepan. Bring to boil, stirring to melt chocolate and dissolve
  sugar. Reduce heat to moderate and continue cooking, stirring
  occasionally, until syrup reaches 248F on candy thermometer
  (firm-ball stage). Remove from heat. Quickly stir in butter and
  vanilla just until blended and butter melts. Pour into well-greased
  8x8x2" pan. Cool; cut in small squares. If desired, top each square
  with pecan half or almond slivers. Wrap individually in plastic wrap
  or foil. Store in cool, dry place. Makes about 1-1/2 pounds.
   From Woman's Day 3/15/79 Collector's Cookbook - Chocolate
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Clare's Meringue Roulade
 Categories: Desserts, Kooknet
      Yield: 8 servings
 
MMMMM--------------------------MERINGUE-------------------------------
      6    Egg whites
    275 g  Caster sugar
      2 tb Icing sugar; sifted
      2 ts Cornflour
           Vinegar

MMMMM--------------------------FILLING-------------------------------
    225 g  Strawberries; hulled
           -- and quartered
      1    Mango; ripe, peeled,
           -- cut into small cubes
    450 ml Double cream; whipped
     50 g  Grated chocolate; optional

MMMMM------------------------FOR DUSTING-----------------------------
           Icing sugar

MMMMM---------------------------SOURCE--------------------------------
           -- Clare Latimer, Clare's
           -- Kitchen, The all-party
           -- cookbook, London, 1994
           -- ISBN 0 7475 1704 5
           -- Typed by Rene Gagnaux
 
  This recipe needs a large baking tray, 45 cm x 30 cm (18'' x 12 '').
  Use up the egg yolks by making a 'Creme Brulee'. The fruit filling
  can be varied, you can also try Clare's 'Chestnut Syllabub' as
  filling.
  
  Preheat the oven to 180 oC/350 oF/gas mark 4. Line the baking tray
  with greaseproof paper.
  
  Whisk the egg whites until stiff. Continue whisking fast, then add the
  caster sugar a spoonful at a time. >>> Continued to next message
  
  * SLMR 2.1a * Hackers do it with computers. ---  RoseMail 2.55:
  ILink: Synapse BBS - Gatineau, Que 819-561-4321
  
  |OLX$SOM| BBS: SOURCE Conference: 428,ChocolateIL Number: 13
  Reply-to: 0 Private: No Receipt: No ExHeader: No Date:
  1994-09-19,21:04 From: CARL BERGER To: ALL Subject: recipes 4/18
  Flags:
  
  >>> Continued from previous message The mixture should be thick and
  white.
  
  Using a serving spoon, fold in the icing sugar and cornflour and add
  a few drops of vinegar.
  
  Put into the baking tray, smooth and bake for 30 minutes or until set
  on the top BUT STILL SOFT IN THE MIDDLE. Cool.
  
  Mix the strawberries and mango in a bowl. Turn the meringue out
  upside down onto a fresh greaseproof paper, then spread with whipped
  cream.
  
  Arrange the fruit evenly on the top and sprinkle with the grated
  chocolate, if using. Holding the long ends, roll up fairly tightly
  like a Swiss Roll and then, using both hands, lift onto a flat
  serving dish.
  
  Flurry with icing sugar, chill ana serve. Cut in slices like Swiss
  Roll.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CROCKPOT MEATBALLS
 Categories: Appetizers, Kooknet
      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.
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Black Beans
 Categories: Main dish, Vegetables, Kooknet
      Yield: 6 cups
 
      1 c  Black beans
    1/2 ea Chipotle chili pepper
    1/4 c  Tequila
      1 c  Fresh roma tomatoes, diced
           Salt and pepper to taste
      1 md Yellow onion, diced
      1 ts Roasted cumin seeds
      1 c  Port wine
      3 c  Vegetable broth
      4 cl Garlic
      1 tb Olive oil
      1 c  Ham chunks
      1 tb Chopped cilantro & sour
           Cream for garnish
 
  Soak beans overnight.  Rinse and cook for 1 hour in 2 cups water.
  Drain and set aside.  Saute onion, garlic, cumin seed, and chili
  pepper in olive oil until onion gets very brown.  Add tequila and
  port and reduce until mostly evaporated.  Add tomatoes, ham, salt and
  pepper, and cook for 20 minutes. Add beans and broth and simmer for
  20 minutes or until beans are tender. Serve with cilantro and a
  dollop of sour cream on top.
  
  From:  Spirits of 66, 409 N. Lynn Riggs, Claremore, Oklahoma 74017,
  October, 1944. Contributed by Peggy Coats. Typed by Loren Martin for
  Cyberealm BBS, Home of KookNet, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pottsfield Pickle ala David Coons
 Categories: Relishes, Kooknet, Cyberealm
      Yield: 8 pints
 
      3 pt Green tomatoes
      3 pt Firm, red tomatoes
      3 ea Large onions
      3 ea Red, sweet peppers
      3 ea Bunches of celery
    1/2 c  Salt, non-iodized
      3 ts Cinnamon, ground
      2 ts Cloves, ground
    1/2 c  White mustard seed
      3 pt Vinegar
      4 c  Sugar
      1 ts Ginger, ground
      2 ts Basil, dried
      1 ts Lemon pepper
 
  Cut up all the vegetables and add salt.  Let the mixture set
  overnight, drain and rinse twice with water.  Add spices, vinegar and
  sugar; cook until tender.  It will be juicy.  Pour into hot, sterile
  jars, leaving 1/4 inch headspace.  Adjust lids and process for 15
  minutes in boiling water bath.  Makes 6-8 pints.
  
  From Loren Martin, Big Cabin, Oklahoma, to Lin Fields, good friend and
  Sysop of Cyberealm BBS, origin of KookNet!!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pizza with shrimp
 Categories: Appetizers, Fish, Cyberealm, Kooknet
      Yield: 1 pizza
 
      1 ea Ready to bake pizza crust
     10 md Shrimp shelled & devained
      1 ea Red bell pepper seeded & cut
           -into thin strips
     10 ea Broccoli florets
     10 ea Cherry tomatoes
      6 oz Sorrento/precious mozzarella
           - cheese, chopped
      8 ea Black or green olives
      1 ts Olive oil
    1/4 c  Finely chopped sundried
           - sonsma tomatoes
 
   Steam broccoli for 5 minutes & immediately place in ice water to halt
  cooking & retain color. Brush pizza shell with olive oil; squeeze
  cherry tomatoes & spread on top with mozzarrella cheese. arrange
  shrimp, broccoli, peppers, sundried tomatoes & olives on pizza. Bake
  for 10 minutes at 450 degrees.
   Note this recipe calls for only black olives,But not being fond of
  black olives I replaced them with green olives.
   source: ERNEST & JULIO GALLO Gourmet pizza booklet.
   typed by: bud wall
  
   Posted by Michael Prothro, Mike's Resort BBS on Kook-Net recipe
  network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Pudding Souffle Cake
 Categories: Desserts, Kooknet, Cyberealm
      Yield: 10 servings
 
    1/4 c  Unsalted butter
      3    Oz. unsweetened chocolate
    1/2 c  Cake flour
    1/2 ts Baking powder
    1/4 ts Salt
      6    Eggs
           Pudding:
    1/2 c  Sugar
      2 tb Cornstarch
  2 1/2 c  Heavy cream
      5    Egg yolks
      8    Oz. semisweet chocolate
      1 c  Sugar
    1/4 ts Cream of tartar
      2 ts Vanilla
 
  Preheat oven to 375 degrees. Grease a 9 inch springform pan. Melt
  together butter and unsweetened chocolate in top of double boiler
  over simmering, not boiling water, stirring until smooth. Set aside.
  Mix together flour, baking powder and salt in small bowl. Separate 3
  eggs, placing yolks in large bowl; reserve whites. Add 3 whole eggs
  and 3/4 cup sugar to yolks; beat at high speed until pale and
  lemon-colored, 2-3 minutes. Beat in chocolate mixture at low speed;
  beat in flour mixture just until blended. Using clean beaters and a
  clean medium-size bowl, beat egg whites until frothy. Add cream of
  tartar and beat until soft peaks form. Beat in the remaining 1/4 cup
  sugar until stiff, but not dry, peaks form. Stir about one-third of
  whites into chocolate mixture until blended. Fold in the remaining
  whites. Scrape into the prepared pan, smoothing top. Bake in
  preheated oven 40 to 50 minutes or until cake is set in center.
  Transfer pan to a rack to cool completetly. Refrigerate until firm.
  Meanwhile, prepare pudding; Whisk together sugar and cornstarch in
  medium-size heavy saucepan. Whisk in the cream. Bring to simmering
  over medium-low heat, stirring constantly. Gradually whisk some of
  the cream mixture into egg yolks. Scrape yolk mixture back into
  saucepan. Cook over very low heat, whisking constantly, until pudding
  is very thick, about 5 minutes; do not let boil. Remove saucepan from
  heat. Stir in the chocolate and vanilla until melted and smooth.
  Scrape the pudding into a bowl; place plastic wrap directly on the
  surface. Refrigerate until cold and thickened for at least 2 hours.
  To assemble: Remove sides of pan from cake. Using a serrated knife,
  cut cake horizontally into 3 equal layers. Place 1 layer on serving
  plate; spread top with 3/4 cup of pudding. Repeat with remaining cake
  layers and pudding. Cover sides with pudding. Refrigerate cake; until
  pudding is set.
  
  Posted by Michael Prothro, Mike's Resort BBS, Fayetteville AR (501)
  521-8920 on Kook-Net recipe network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Delicate Lemon Squares
 Categories: Cookies, Desserts, Cyberealm, Kooknet
      Yield: 16 squares
 
      1 c  All-purpose flour
    1/4 c  Confectioners' sugar
    1/2 c  Butter
           ***
      2    Eggs
    3/4 c  Granulated sugar
      3 tb Lemon juice
      2 tb All-purpose flour
    1/2 ts Baking powder
           Confectioners' sugar
 
  Stir together 1 c flour and 1/4 c confectioners' sugar; cut in butter
  till mixture clings together.  Pat into ungreased 8x8x2 inch baking
  pan. Bake at 350 for 10 to 12 minutes.
  
  In mixing bowl beat eggs; add granulated sugar and lemon juice.  Beat
  till slightly thick and smooth, 8 to 10 minutesl  Stir together 2 tb
  flour and baking powder; add to egg mixture.  Blend just till all is
  moistened. Pour over baked layer.
  
  Bake at 350 for 20 to 25 minutes.  Sift confectioners' sugar over top.
  Cool; cut cookies into 1 inch squares.
  
  Source: Better Homes & Gardens, Recipes from Famous Places: The
  Southwest, Neiman-Marcus Zodiac Room, Dallas, Texas
  
  Posted by Michael Prothro, Mike's Resort BBS, Fayetteville, AR on
  Kook-Net recipe network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sweet'n Sour Cashew Chicken
 Categories: Poultry, Kooknet, Cyberealm
      Yield: 4 servings
 
      1 ea 16 oz can cling peaches
      2 ea Boned, skinned chicken
           Breast halves
      1 tb Soy sauce
    1/2 ts Sugar
      1 ea Onion, chunked
      1 c  Cashews
      1 c  Sweet'n Sour Sauce
      1 tb Cornstarch
      1 tb Minced fresh ginger
      2 tb Vegetable oil, divided
      1 ea Carrot, julienned
 
  Reserving 1/3 cup of syrup from peaches, cut slices in half.  Blend
  reserved syrup and Sweet'n Sour sauce (bottled); set aside.  Cut
  chicken into 1-inch squares.  Combine cornstarch, soy sauce, ginger
  and sugar; stir in chicken.  Heat 1 Tb vegetable oil in wok or large
  skillet over high heat.  Add chicken mixture and stir-fry 4 minutes.
  Remove chicken to warm plate.  Add second Tb oil to wok, and stir in
  onion and carrot. Stir-fry until vegetables are crisp/tender and add
  Sweet'n Sour mixture and reserved cooked chicken.  Cook, stirring
  until chicken and vegetables are coated with sauce.  Stir in peaches
  and cashews; heat through. Serve immediately over rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Ganache-Filled Devil's Food Cake
 Categories: Cyberealm, Mom's best, Cakes, Kooknet
      Yield: 1 9" cake
 
MMMMM------------------------FOR THE CAKE-----------------------------
  1 3/4 c  Boiling water
      6 oz Semisweet chocolate,chopped
           .coarsely
      1 c  Unsweetened cocoa powder
      2 c  Sifter cake flour
      2 ts Baking soda
    1/4 ts Salt
     10 oz Unsalted butter, softened
  1 3/4 c  Packed dark brown sugar
      4 lg Eggs
      2 ts Vanilla

MMMMM-----------------FOR THE CHOCOLATE GANACHE----------------------
    1/2 c  Heavy cream
      2 tb Unsalted butter
      4 oz Semisweet chocolate,chopped
           .finely

MMMMM----------------------FOR THE FROSTING---------------------------
  2 1/2    Sticks (1 1/4 cups) + 2 T
           Unsalted butter, softened
  4 1/2 c  Confectioners' sugar
      1 c  Unsweetened cocoa powder
      2 ts Vanilla
    1/4 c  + 2 T milk
 
  1. MAKE THE CAKE: Preheat oven to 350F. Butter two 9-inch cake pans,
  and line the bottoms with circles of wax paper, then butter and flour
  the paper.
  
  2. In a medium bowl, pour the boiling water over the chopped
  chocolate. Set aside for 5 minutes. Add the cocoa and stir until the
  mixture is smooth. Set aside to cool to room temperature.
  
  3. In a small bowl, whisk together the flour, baking soda, and salt.
  
  4. In a large bowl with an electric mixer, cream the butter and brown
  sugar and add the eggs one at a time, beating well after each
  addition. Beat in the vanilla. Add the flour mixture and half the
  chocolate mixture. Beat on low speed to combine, and then on high for
  1 1/2 minutes. Add the remaining chocolate mixture and beat on low
  speed to combine.
  
  5. Pour the batter into the prepared pans and bake for 30-40 minutes
  or until a cake tester inserted in the center comes out clean. Set
  the cake pans on a wire rack to cool for 20 minutes.Then invert the
  cakes onto the racks to cool completely.
  
  6. TO MAKE THE GANACHE: In a small saucepan, bring the cream and the
  butter to a simmer. Add the chocolate, cover for 5 minutes, then stir
  until smooth. Refrigerate the ganache until firm enough to spread.
  
  7. TO MAKE THE FROSTING: In a large bowl, with an electric mixer,
  cream the butter. In a medium bowl, whisk together the sugar and
  cocoa. Beat one-third of the sugar-cocoa mixture into the butter. Mix
  in the vanilla. Add the rest of the sugar-cocoa mixture alternately
  with the milk and beat until the frosting is smooth.
  
  8. TO ASSEMBLE THE CAKE: Top one layer with the ganache. Add the
  second layer of cake and frost the sides, and then the top.
  Decoratively pipe frosting around the base and top edges of the cake.
  
  Source: Mrs. Fields I Love Chocolate Cookbook, 1994.
  Typed for you by another Mrs. Fields, Linda Fields, Cyberealm BBS
  And Home of Kook-Net, Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Grilled Vegetable Salad with Red Pepper Vinaigrette
 Categories: Cyberealm, Kooknet, Salads
      Yield: 4 servings
 
MMMMM----------------------FOR THE DRESSING---------------------------
      1    Red bell pepper, roasted,
           Peeled and seeded
      4 oz Red wine vinegar
      1    Shallot, peeled
      1 ts Salt
    1/2 ts White pepper
    3/4 c  Corn oil
    3/4 c  Extra virgin olive oil

MMMMM-----------------------FOR THE SALAD----------------------------
      1    Zucchini,sliced 1/4" thick
      1    Yellow squash sliced 1/4"
           .thick
      1    Avocado sliced 1/4" thick
      1    Red bell pepper, sliced
           1/4" thick
      1    Green pepper sliced 1/4"
           .thick
      1    Yellow bell pepper sliced
           1/4" thick
      4    Scallions
      2    Tomatoes, sliced 1/4" thick
      2    Ears corn on the cob
    1/4 c  Corn oil
      1 tb Queso fresco
 
  Step One: Prepare the vinaigrette: Place bell pepper, vinegar,
  shallot, salt and white pepper in a blender and puree until smooth.
  Slowly blend in the oils. Refrigerate. Extra vinaigrette may be saved
  up to 1 week.
  
  Step Two: Prepare the Grilled Vegetables: Light the charcoal fire and
  lightly salt and oil the vegetables. When coals are white-hot, lay
  vegetables(except tomatos) on the grill and cook for 2 minutes each
  side. Then cook tomatoes for 30 seconds on each side. Spoon 3 ounces
  Pepper Vinaigrette onto each place and arrange vegetables on top of
  the dressing. Sprinkle with queso fresco and serve with salsa and
  fresh tortillas. CHEFS NOTE: Queso fresco is available at specialty
  Mexican food stores. Source: Andy Biegel, Chef/Sysop The Culinary
  Connection BBS and Midwest Hub of Kook-Net 312-252-FOOD
  Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Corn and Cheese Chiles Rellenos
 Categories: Cyberealm, Kooknet, Mexican, Main dish
      Yield: 12 chiles
 
MMMMM-----------------------FOR THE CHILES----------------------------
     12    Poblano Chiles
      8 oz Grated cheddar cheese
      8 oz Monterey jack cheese, grated
    1/2 c  Whole kernel corn
      2 ts Dried basil
      1 ts Dried oregano
           Pepper

MMMMM-----------------------FOR THE BATTER----------------------------
      6 lg Eggs, separated
      2 tb Flour
      2 tb Baking powder
      1 pn Salt
           Flour
           Red chile sauce
           Fresh Cilantro sprigs
           Corn oil
 
  1. Preheat the broiler.
  
  2. Arrange the Poblano chiles in a single layer on a baking sheet.
  Broil until charred on all sides. Wrap in a plastic bag and cool.
  
  3. Peel the skins from the chiles, and carefully make a slit in one
  side of each chile. Remove and discard the seeds, rinse the chiles,
  and pat dry.
  
  4. Combine the two cheeses, corn, basil and oregano in a medium bowl.
  Season this filling with pepper. Gently stuff each chile with 2-3
  tablespoons of the filling, depending on the size of the chile.
  
  5. Pour corn oil to a depth of 1" in a very large, heavy saucepan or
  deep skillet. Heat the oven to 350F.
  
  6. Beat the egg yolks in a medium sized bowl until slightly
  thickened. Use clean, dry beaters to beat the egg whites in a large
  bowl until stiff but not dry. Fold the egg yolks along with the
  flour, baking soda, and salt into tht egg whites. Place additional
  flour in a flat dish.
  
  7. Roll each chile in flour to coat. Working in batches, dip each
  chile into the batter. Fry until golden brown (about 2 minutes per
  side.)
  
  8. Transfer to paper towels using a slotted spoon. Place 1/4 cup of
  the red chile sauce on each serving plate, and top the sauce with 2
  chiles rellenos. Garnish with cilantro sprigs. Serve hot!
  
  Source: Andy Biegel, Culinary Connection BBS and hub of Kook-Net
  Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Blue Cheese, Hazelnut, and Herb Terrine
 Categories: Cyberealm, Kooknet, Salads
      Yield: 2 servings
 
MMMMM----------------------FROM ANDY BIEGEL---------------------------

MMMMM--------------------CULINARY CUISINE BBS-------------------------
           Radicchio leaves
 2 1/16 oz Creamy blue cheese
  3 1/4 oz Greek strained yogurt
    1/3 tb Mayonnaise
      1 ts Gelozone (gelatin)
   9/16 oz Toasted hazelnuts
    2/3    Hard boiled eggs
      2 tb Fresh mixed herbs

MMMMM-------------------SUGGESTIONS FOR HERBS------------------------
           Parsley
           Coriander
           Chives
   3/16 ts Paprika
 
  1. Trim the stalks from the radicchio and use the leaves to line a
  110gm (for two servings) loaf dish.
  
  2. Mash the blue cheese with the yogurt and mayonnaise and warm
  gently. In a separate pan, whisk the Gelozone with 2 T water and
  bring almost to a boil.
  
  3. Fold into the cheese mixture. Add the nuts, eggs, herbs, paprika
  and seasoning. Mix well, and tranfer to the loaf tin.
  
  4. Fold over the radicchio leaves and chill until set. Carefully turn
  out of the tin, slice and serve.
  
  This is pretty good warm or cold. Try serving with a flavored
  hollandaise sauce.
  
  Source: Andy Biegel, The Culinary Connection BBS and hub of Kook-Net
  312-252-FOOD
  Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Carnitas di Guardino
 Categories: Cyberealm, Meats, Mexican, Kooknet
      Yield: 4 servings
 
      2 lb Pork tenderloin
      2    Peppers seeded and stemmed
      1    Yellow onion,peeled & halved
      2 tb Peanut oil
      5    Sprigs parsley
      1 tb Vegetable oil
      1 tb Butter
      2 c  Cooked white rice
           Salt and pepper
      2 c  Salsa Rojo, heated
      1 c  Sour cream
 
  1. Trim the pork. Pound with a meat hammer to tenderize. Slice into
  thin strips.
  
  2. Cut the pepper into wedges so that it fits into the feed tube of
  the food processor. Use the standard slicing blade. Pack the pepper
  wedges and the bottom of the pepper horizontally into the feed tube,
  and process.
  
  3. Place the onion cut side down, and slice by hand into thin strips
  (you want the strips of pork, chile, and onion of roughly the same
  size).
  
  4. Coat the bottom of a griddle with the peanut oil. Grill the pork,
  peppers and onions over high heat until the meat is browned on all
  sides (add more oil if needed).
  
  5. Use the metal blade of the food processor to mince the parsley.
  Melt the butter and vegetable oil in a 10-12 inch skillet. Toss in
  the parsley and rice. Season with salt and pepper.
  
  6. Place the rice on a warmed serving dish, and spoon the meat mixture
  over. Top with warm Salsa Rojo.
  
  Source: Joel Erlich KookNet
  Typed in MM for you by Linda Fields, Cyberealm BBS and home of
  Kook-Net Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cherry Twists
 Categories: Cyberealm, Kooknet, Desserts
      Yield: 12 crepes
 
     12    Basic crepes, cooked
     20    Oz can cherry pie filling
      1    Egg, slightly beaten
      1 tb Water
           Confectioner's sugar, sifted
 
  Notes: You may use Apple, Berry or other fruit pie filling in place
  of the cherry filling. You may use a healthy dollop of whipped cream
  as a topping or in place of the powdered sugar. You should sprinkle a
  dusting of cinnamon over the whipped cream. You may also use a wedge
  shaped portion of flour tortilla in place of the basic crepes.
  
  Preheat the deep fryer. Mix the beaten egg and water together. Place
  1 T of fruit filling on the lower 1/3 of each crepe. Brush the top
  and bottom edges of the crepes with the egg and water mixture. Fold
  the left and right sides of the crepe over the filling. Roll the
  crepe up. Place each crepe in the deep fryer, seam side down. Fry
  until crisp and golden (about 1 minute). Drain, and sprinkle with
  confectioners' sugar. Spoon a little extra filling over the top.
  
  Source: Joel Erlich
  Typed in MM format for you by Linda Fields, Cyberealm BBS and home of
  Kook-Net, Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MARTY'S PIZZA SAUCE
 Categories: Sauces, Italian, Cyberealm, Kooknet
      Yield: 2 servings
 
      8 oz Can tomato sauce
      6 oz Can tomato paste
      1 tb Olive oil
      2 tb Water
      1 lg Clove garlic, pressed
      1 tb Oregano
    1/2 ts Salt
    1/2 ts Sugar
    1/8 ts Crushed dried hot red
           Chili peppers
 
  Place all ingredients in a covered saucepan over lowest heat,
  stirring now and then, cook for 20 minutes. Use on pizza dough,
  French bread, or English muffins, top with shredded mozzarella cheese
  and other favorite toppings. I usually prepare a double recipe when I
  make pizza and save the left over sauce for French bread or muffins
  the same week. Keep sauce refrigerated.
  
  Posted by Michael Prothro, Mike's Resort BBS Fayetteville, AR on
  Kook-Net Recipe network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MARTY'S PIZZA DOUGH
 Categories: Breads, Main dish, Italian, Cyberealm, Kooknet
      Yield: 2 pies
 
  4 1/4 c  Flour
  1 1/2 c  Water, lukewarm (105 to 115
           Degrees Fahrenheit)
      1 pk Active dry yeast
      1 ts Salt
      1 ts Sugar
      2 tb Olive oil
 
  Put flour into a large bowl and make a deep well in the middle. Pour
  warm water into the well, mix in the yeast, using a bit of flour in
  the mix. Add the sugar, salt, and flour to the well, let stand for 10
  minutes until mixture bubbles. Slowly stir all of the flour into the
  yeast mixture. When it gets too thick to handle place it on a board
  and knead it until elastic. Form a ball, place into a greased bowl,
  then turn it over so the top of the ball is greased. Cover with a
  towel and let rise in a warm and draft free place for an hour or
  until double in bulk. Preheat oven to 450 degrees. Punch down dough
  and divide in half. Refrigerate one half for later. (Allow extra time
  to rise). Roll the other half into a circle about 15 inches across.
  Place on a 14 inch greased pizza pan, roll edges to form a rim.
  
  Spread half the sauce on the pizza pie (see recipe), top with shredded
  mozzarella, and other favorite toppings (mushrooms, olives, pepperoni,
  etc). Bake for 20 to 25 minutes until edges are brown and cheese is
  bubbly. Cut each pie into 6 wedges.
  
  Posted by Michael Prothro, Mike's Resort BBS, Fayetteville, AR on
  Kook-Net Recipe network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cliff's Pizza Topping
 Categories: Side dishes, Vegetables, Cyberealm, Kooknet
      Yield: 1 servings
 
      1 lg Bell pepper, green, chopped
      1 lg Bell pepper, red, chopped
      1 md Onion, chopped
      1 lg Tomato, sliced into rounds
      1 c  Mozzarella cheese, shredded
           (Use more or less to taste)
 
  Sprinkle cheese on rolled out pizza pie (1/2 recipe of Marty's pizza
  dough). Tope with chopped peppers and onions, cover with round tomato
  slices. Sprinkle with salt and pepper. Cook for about 20 to 25
  minutes on 450 degrees, or until crust is brown and cheese melted. (I
  omit pizza sauce for this one. If you've never tried it... try it
  just once, you might be surprised how good it is without sauce. Make
  sure the pizza is completely covered with vegetables, sometimes I use
  very finely chopped broccoli with this as well, and if I feel
  adventurous, jalapeno peppers).
  
  Posted by Michael Prothro, Mike's Resort BBS Fayetteville, AR on
  Kook-Net recipe network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SMOKED SALMON AND BRIE PIZZA
 Categories: Breads, Main dish, Kooknet, Cyberealm
      Yield: 2 pies
 
           PIE: (makes 2 pies)
  4 1/4 c  Flour
  1 1/2 c  Water, lukewarm (105 to 115
           Degrees Fahrenheit)
      1 pk Active dry yeast
      1 ts Salt
      1 ts Sugar
      2 tb Olive oil
           TOPPING: (for one pie)
      1 lb Brie, rind discarded, cut
           Into small pieces
     12 oz Smoked salmon, cut into
           Small pieces
      1 sm Onion, red, very thinly
           Sliced, separated into rings
    1/4 c  Olive oil, extra virgin
 
  Put flour into a large bowl and make a deep well in the middle. Pour
  warm water into the well, mix in the yeast, using a bit of flour in
  the mix. Add the sugar, salt, and flour to the well, let stand for 10
  minutes until mixture bubbles. Slowly stir all of the flour into the
  yeast mixture. When it gets too thick to handle place it on a board
  and knead it until elastic. Form a ball, place into a greased bowl,
  then turn it over so the top of the ball is greased. Cover with a
  towel and let rise in a warm and draft free place for an hour or
  until double in bulk. Preheat oven to 450 degrees. Punch down dough
  and divide in half. Refrigerate one half for later. (Allow extra time
  to rise). Roll the other half into a circle about 15 inches across.
  Place on a 14 inch greased pizza pan, roll edges to form a rim.
  
  Transfer the pie a pizza pan. Bake the pizza until the crust begins to
  brown, about 6 minutes. Remove from oven and cover with cheese,
  leaving 1/2 inch border around the edges. Arrange the salmon and
  onion on top and drizzle evenly with olive oil. Return to the oven
  and bake until the crust is golden brown and puffy, the cheese begins
  to melt and the salmon is heated thru, about 4 minutes. Remove from
  oven to a cutting tray or board and lightly brush the crust with
  olive oil. Garnish with dill. Slice and serve immediately.
  
  Posted by Michael Prothro, Mike's Resort BBS Fayetteville AR and
  KOOK-NET HUB
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spinach Pizza
 Categories: Breads, Main dish, Cyberealm, Kooknet
      Yield: 2 pies
 
           CRUST:
  4 1/4 c  Flour
  1 1/2 c  Water, lukewarm (105 to 115
           Degrees Fahrenheit)
      1 pk Active dry yeast
      1 ts Salt
      1 ts Sugar
      2 tb Olive oil
           Topping:
      1 bn Spinach, rinsed, stemmed
      3 c  Mushrooms, sliced
      2 tb Fresh garlic, minced
      1 ts Dried basil, or 1/4 cup
           Fresh minced
      1 tb Olive oil
      1 c  Mozzarella, grated
    1/2 c  Tomato sauce
 
  Put flour into a large bowl and make a deep well in the middle. Pour
  warm water into the well, mix in the yeast, using a bit of flour in
  the mix. Add the sugar, salt, and flour to the well, let stand for 10
  minutes until mixture bubbles. Slowly stir all of the flour into the
  yeast mixture. When it gets too thick to handle place it on a board
  and knead it until elastic. Form a ball, place into a greased bowl,
  then turn it over so the top of the ball is greased. Cover with a
  towel and let rise in a warm and draft free place for an hour or
  until double in bulk. Preheat oven to 450 degrees. Punch down dough
  and divide in half. Refrigerate one half for later. (Allow extra time
  to rise). Roll the other half into a circle about 15 inches across.
  Place on a 14 inch greased pizza pan, roll edges to form a rim.
  
  Spread the olive oil and tomato sauce on the pizza pie, top with
  shredded mozzarella. Steam the spinach leaves for a few minutes. Toss
  spinach with mushrooms, garlic, basil, and olive oil. Spread veggies
  on pizza crust. Bake for 20 to 25 minutes until edges are brown and
  cheese is bubbly. Cut each pie into 6 wedges.
  
  Posted by Michael Prothro, Mike's Resort BBS, Fayetteville AR on
  Kook-Net recipe network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pizza ginger (bw)
 Categories: Pies, Meats, Appetizers, Cyberealm, Kooknet
      Yield: 1 pizza
 
      1 ea Ready bake pizza crust
     12 oz Boneless sirloin steak
           - trimmed
      1 tb Dry sherry
  1 1/2    Inch piece ginger root
           - peeled & grated
      1    Clove crushed garlic
      1 ts Chili sauce
      1 tb Corn oil
      1 sm Red pepper, seeded & diced
    1/2 ts Cornstarch
           - salt & pepper to taste
      6 ea Green onions, sliced
 
    Cut steak into very thin slivers & place in a bowl. Add salt &
  pepper to taste, sherry, ginger, garlic, oil, cornstarch & chili
  sauce; mix well. Cover & refrigerate for 1/2 hour; stir occasionally.
  Add onions & red peppers, to beef mixture & spread on pizza shell.
  Bake for 7 -10 minutes at 450 degrees.
  
  from ERNEST & JULIO GALLO GOURMET PIZZA Booklet "Can You Top This"
  typos by BUD WALL
  
  Posted by Michael Prothro, Mike's Resort BBS on Kook-Net recipe
  Network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Salami Roll-Ups
 Categories: Appetizers, Cyberealm, Kooknet
      Yield: 36 servings
 
      6 oz Pkg sliced dry salami
      8 oz Pkg cream cheese softened
      4 lg Flour tortillas
      1    Avocado, thinly sliced
      1 lg Tomato, finely chopped
    1/2    Head iceberg lettuce,
           -shredded
 
  Spread flour tortillas with cream cheese.  Arrange salami slices
  about 1/2 inch apart on top of cream cheese.
  
  Press avocado and tomato into cream cheese around salami.  Cover with
  1 layer shredded lettuce.  Press down lightly.
  
  Roll tightly into log.  Wrap with plastic wrap.  Chill for several
  hours or overnight.  Slice into 1-inch sections.
  
  Makes 36 appetizers.
  
  Posted by Stephen Ceideberg; December 13 1991.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cocktail London Broil
 Categories: Appetizers, Meats, Cyberealm, Kooknet
      Yield: 8 servings
 
      1    Flank steak
           Meat tenderizer
           Barbecue sauce
    1/2 c  Red wine
           Garlic bread slices made
           -from one loaf of french
           -bread baguette slices
           Butter
           Garlic
           Parsley
           Lemon leaves (opt)
           Parsley (opt)
 
  Sprinkle both sides of a flank steak with meat tenderizer. Stab
  thoroughly with a fork. Spread both sides with a good barbecue sauce.
  Place in a plastic bag. Pour in red wine. Marinate overnight. Broil
  under high heat 2" from heat source, 5-7 minutes on each side.
  
  Refrigerate at least 2 hours.
  
  When well-chilled, slice very thin against the grain. Arrange slices
  on one side of a platter. On the other side, arrange garlic bread
  slices made from one loaf of french bread baguette slices, spread
  with butter, garlic and parsley.
  
  Place tooth pick container in center of platter. Garnish with lemon
  leaves or parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rich Christmas Cake
 Categories: Cakes, Christmas, Cyberealm, Kooknet
      Yield: 1 servings
 
    450 g  Sultanas
    450 g  Seedless raisins
    230 g  Currants
    230 g  Mixed peel
    230 g  Glace pineapple
    230 g  Glace apricots
      4 tb Brandy
      4 tb Sherry
    230 g  Prunes
    450 g  Buffer
    450 g  Brown sugar
     12 x  61 g eggs [Hunh? S.C.]
    450 g  Plain flour
    115 g  Rice flour
      1 ts Parisian essence [Hunh?,
           -again... S.C.]
      2 tb Ultra-strong coffee.
 
  Everyone knows that there never was Christmas cake as good as the one
  Mum makes.  Well, here it is.  With surpassing generosity, Raw
  Materials' Mum gave permission for the family recipe, used down the
  years, to appear here, its imperial measures at last converted to
  metric. [Lucky us, eh... ;-} S.C.]
  
  Clean and prepare all fruit except the prunes.  Pick over vine fruit
  and remove any stems.  Chop the larger fruit into small pieces (a
  pair of scissors does the job more easily than a knife).  Mix the
  fruits in a bowl and add brandy and sherry.  Cover tightly and leave
  overnight or longer.
  
  Prepare one deep 23 cm square cake tin (or, for one cake to keep and
  one to give, one 20 cm square tin and one 15 cm square).  Grease the
  interior of the tin(s) with butter.  Line with two layers of brown
  paper cut to fit and to project above the sides of the tin by about 5
  cm.
  
  Inside the brown paper, fit a layer of grease proof paper, projecting
  similarly.  Butter the inside of the grease proof.  Pit and chop the
  prunes.  Cream the butter and sugar well.  Add the eggs, one at a
  time, mixing each in thoroughly.  Add prunes.
  
  Sift flours together and add the butter-sugar mixture alternately
  with the fruit.  Add the essence and coffee.
  
  Put the mixture into the prepared tins(s).  Dip one hand in cold
  water and pat the surface of the cake flat.  (The thin layer of water
  keeps the surface moist for a long time and lessens the chance of the
  cake rising in the middle.) Bake in a preheated 150C oven for 1 hour,
  then reduce the heat to 135C and cook for a further 2 1/4 hours.
  
  Take the cake from the oven and fold the extra paper layers over the
  top of the cake, tin and all, while still hot in at least 4 layers of
  newspaper. Place on a rack and leave overnight.  (This process keeps
  the cake moist and prevents it cracking on top while it cools.) In
  the morning, remove from the tin, peel off the paper and store the
  cakes(s) in an airtight tin.
  
  From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
  12/8/92.
  
  Posted by Stephen Ceideberg; February 18 1993.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BRISKET FOR HOLIDAY *** DAWN UNDERWOOD
 Categories: Main dish, Jewish, Meats, Kooknet, Cyberealm
      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) v8.02
 
      Title: Marinated Quail
 Categories: Main dish, Poultry, Kooknet, Cyberealm
      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) v8.02
 
      Title: Spareribs and Bohemian Sauerkraut
 Categories: Main dish, Meats, Kooknet, Cyberealm
      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: LOW-FAT GRANOLA
 Categories: Breakfast, Cyberealm, Kooknet
      Yield: 1 servings
 
      4 c  Oats
      1 c  Toasted wheat germ
    1/2 c  Chopped toasted nuts  (or
           Maybe not!)
    1/2 c  Raisins
    1/2 c  Honey or maple syrup
 
  Toast oats only in 300 degree oven, stirring often till gragrant and
  beginning to turn golden.  When done, stir in other ingredients.  Cool
  completely.
  
  Posted by mjmeans@llwcny.ll.pbs.org (Julie Means). From the New
  Laurel's Cookbook. Recipes extracted from the FATFREE Vegetarian
  Mailing List/Digest Fatfree Digest [Volume 11 Issue 7], Oct. 7,
  1994., collection copyright Michelle Dick 1994. Used with permission.
  Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Braised Duck with Orange-And-Lime Sauce (Zanzibar)
 Categories: Poultry, Cyberealm, Kooknet
      Yield: 1 servings
 
      5 lb To 5 1/2 pound duck
    1/4 c  Vegetable oil
      2 c  Chicken stock, fresh or
           -canned
     12    Whole cloves
      1    Fresh hot chili *
    1/2 c  Strained fresh orange juice
      2 tb Strained fresh lime juice
    1/2 c  Finely chopped sweet bell
           -pepper, preferably red
    1/4 ts Salt
 
  Orange wedges or slices studded with whole cloves for garnish
  
  * about 1 1/2 to 2inches long, stemmed and seeded [The typical
  cautions about being careful with the things.  S.C.]
  
  Preheat the oven to 350F.  Pat the duck completely dry inside and out
  with paper towels, and remove the large chunks of fat from the
  cavity. Cut off the loose neck skin and truss the bird securely, then
  prick the surface around the thighs, the back and the lower part of
  the breast with a skewer or the point of a sharp knife.
  
  In a heavy 5- to 6-quart casserole, heat the oil over moderate heat
  until a light haze forms above it.  Add the duck and, turning it
  frequently with a slotted spoon or tongs, cook for about 15 minutes,
  or until it browns richly on all sides.  Transfer the duck to a plate
  and discard the fat remaining in the casserole.  Pour in 1 cup of the
  chicken stock and bring to a boil over high heat, meanwhile scraping
  in any brown particles that cling to the bottom and sides of the pan.
  Stir in the cloves and chill, then return the duck and the liquids
  that have accumulated around it to the casserole.
  
  Cover tightly and braise in the middle of the oven for 1 hour. Remove
  the duck to a plate, and with a large spoon skim as much fat as
  possible from the surface of the cooking liquid.  Discard the cloves
  and chili.
  
  Add the remaining cup of stock to the casserole and, stirring and
  scraping in the brown bits that cling to the pan, bring to a boil
  over high heat. Mix in the orange juice, lime juice, sweet bell
  pepper and salt. Return the duck to the casserole and baste it with
  the simmering sauce. Cover tightly and return the duck to the oven
  for about 15 minutes. To test for doneness, pierce the thigh of the
  bird with the point of a small, sharp knife. The juice should trickle
  out a clear yellow; if it is slightly pink, cook the bird for another
  5 to 10 minutes.
  
  Place the duck on a heated platter and pour the sauce over it.
  Garnish the platter with the orange wedges or slices and serve at
  once.
  
  From "African Cooking", Foods of the World Series, Time-Life Books,
  N.Y., 1970.
  
  Posted by Stephen Ceideberg; November 20 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Steamed Fish with Fish Gravy
 Categories: Cyberealm, Kooknet, Fish
      Yield: 4 servings
 
      1    Whole red snapper or
           -similar fish, 2 to 4
           -pounds, gutted and split
           With the head on
      1    Lime
      1 ts Salt
      1 ts Freshly ground pepper
      8    Garlic cloves, minced
      2 tb White wine vinegar
      1    Fresh hot pepper, minced
      2 md Onions, thinly sliced
      1 sm Green pepper, thinly sliced
      1 lb Shrimp
      1    Fish head
      3 c  Water
      1    Stalk celery
      2 tb Vegetable oil
      1 c  Flour
      1    Bay leaf
    1/2 ts Thyme
 
  Here's one that I though you might like as it's African in origin.
  Looks pretty tasty to me!  Although it calls the fish "steamed" it
  would probably be more accurate to call it braised.
  
  Wash the fish with the juice of the lime.  Rinse, drain and pat dry.
  Cut 3 or 4 diagonal gashes in each side of the fish, cutting forward
  toward the head.
  
  Make a mixture of the salt, pepper, 2 cloves of the garlic, the
  vinegar and a little of the minced hot pepper.  Grind to a paste. Rub
  the gashes and the inside surfaces of the fish with the paste. Place
  the fish in a flat glass baking dish and cover with the onions
  (reserving a few), the green pepper and the remaining garlic and hot
  pepper. Marinate for one hour.
  
  Meanwhile, shell the shrimp, reserving the shells.  Coarsely chop the
  shrimp and set aside.  Place the shells and the extra fish head in a
  large saucepan with the water, reserved onion and celery.  Simmer for
  15 minutes.
  
  Heat the oil in a large cast-iron skillet.  Shake the marinade off
  the fish and dredge the fish in flour.  Fry quickly, for 3 to 4
  minutes on each side, until golden brown but not done.  Lower the
  heat and add the marinade vegetables.  Pour in 2 cups of the
  fish-shrimp stock. Add the bay leaf, thyme and a little more salt and
  pepper. Cover and simmer gently for 15 to 20 minutes.  Remove the
  fish and vegetables with a slotted spoon to a serving dish.  Set
  aside and keep warm.
  
  Add 2 tablespoons flour to the skillet and stir.  Cook slowly,
  scraping the bottom of the skillet, until the gravy starts to
  thicken. Strain the gravy and return it to the now clean skillet. Add
  the shrimp and cook until they turn pink and the gravy is thick.
  Serve the shrimp gravy over the fish.
  
  Serves 4 to 6.
  
  From the "Family of the Spirit Cookbook:  Recipes and Remembrances
  from African-American Kitchens," by John Pinderhughes (Simon and
  Schuster. 1990).
  
  The author recommends that if you can't get another fish head,
  decapitate the fish and use it to make the stock.  Snapper is called
  for but he says that Hawaiian relatives of snapper ++onaga, opakapaka
  or ta'ape can be substituted as can Pacific rockfish.
  
  Posted by Stephen Ceideburg; January 23 1991. ---  KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
  ======================================================================
  ==== Packet: CYBERLM Date: 12-11-94 (06:52) Number: 37 From: MICHAEL
  PROTHRO Refer#: NONE To: ALL Recvd: NO Subj: Some warm-up beverages
  Conf: (40) KN-BeverageC
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: THE ORIGINAL IRISH COFFEE
 Categories: Beverages, Irish, Cyberealm, Kooknet
      Yield: 1 servings
 
      1 c  Coffee, fresh brewed
      3 x  Sugar cubes
      3 tb Irish whiskey (1 jigger)
 
  Pour coffee into large mug.  Add sugar and stir to dissolve.  Add
  whiskey and stir to combine.  Top with whipped cream and serve.
  
    -- from THE BUENA VISTA, San Francisco, California
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHRISTMAS CRANBERRY PUNCH
 Categories: Beverages, Christmas, Cyberealm, Kooknet
      Yield: 16 servings
 
      4 c  Cranberry juice cocktail
      2 c  Orange juice
     12 oz Sugar-free lemon-lime pop
           Whole cranberries
 
  Combine the cranberry and orange juices in a punch bowl.  Pour the
  carbonated beverage down the sides of the bowl.  Float whole
  cranberries on the top.
  
  1/2 cup - 51 calories, 1 fruit exchange 13 grams carbohydrate, 0
  protein, 0 fat, 3 mg sodium, 75 mg potassium, 0 mg cholesterol.
  
  "American Diabetes Association Holiday Cookbook" posted by Elizabeth
  Rodier
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: RUSSIAN TEA
 Categories: Beverages, Cyberealm, Kooknet
      Yield: 6 servings
 
      6 tb Orange-Pekoe tea
      4    Whole cloves
    1/2 c  Sweet cider
    1/2 ts Red food coloring
      2 qt Boiling water
           Sugar, honey or strawberry
           -jam
 
  Steep tea, cloves, cider, food coloring in the boiling water for 10
  minutes. Strain all the bits out and sweeten with sugar, honey, or
  jam.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hot Mulled Cider #2
 Categories: Beverages, Cyberealm, Kooknet
      Yield: 32 servings
 
      1 ga Cider or unfiltered apple
           -juice
      2    Apples, thinly sliced
      2    Oranges, thinly sliced
      2 tb Mulled spice mix
      2    Bay leaves
      1 ds Vanilla
           Dark rum or brandy (opt)
 
  Pour apple juice into a large stainless steel or enamel pot. Add the
  sliced apples, oranges, mulled spice mix and bay leaves. Bring to a
  boil, reduce heat and simmer 30 minutes. Add vanilla. Strain into cup
  with a splash of dark run or brandy, if desired. Stir with cinnamon
  sticks.
  
  Makes about 32 4-oz servings,
  
  NOTE: Fresh orange or apple slices may be added before serving. To
  make hot mulled wine, substitute a mellow red wine for apple juice
  and add a few tablespoons of brown sugar, if desired. More juice or
  wine may be added as needed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Irish Cream (9)
 Categories: Beverages, Desserts, Cyberealm, Kooknet
      Yield: 1 servings
 
      1 cn Evaporated milk
      1 cn Sweetened condensed milk
      2    Eggs
      2 ts Vanilla extract
  2 1/2 ts Chocolate extract
    3/4 ts Almond extract
  2 1/2 c  Whiskey (2 c if Canadian)
 
  Beat eggs until frothy. Add other stuff. Refrigerate until well
  chilled.
  
  Personal note: I use Windsor Canadian for this. Great for the
  holidays.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CAMPERS PIZZA PIE
 Categories: Italian, Main dish, Cyberealm, Kooknet
      Yield: 4 servings
 
      8    Pizza or spaghetti
    1/4    Mozzarella cheese
      1    Wheat bread
           Pepperoni
 
    Using the pie iron,take two slices of bread,put 1 1/2  tablespoons
  pizza sauce on one slice of bread.Top with Mozzarella  cheese and
  sliced pepperoni.Place other side of bread on top and  butter outer
  sides of bread.Put sandwich into pie iron and place  in coals of
  fire.Cook until bread is toasted.
  
  Posted by Michael Prothro, Mike's Resort BBS on Kook-Net Recipe
  Network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MAKE AHEAD ROLLED UP PIZZAS
 Categories: Italian, Cyberealm, Kooknet
      Yield: 6 servings
 
     18    Slices bread
    1/2    Cup tomato sauce
    1/2    Tsp. italian herbs
    1/2    Stick melted butter
  1 1/2    Cups grated mozzarel
    1/2    Cup chopped black olives
           Several dashes thyme
 
    Cut crusts from bread and roll out each slice with a rolling pin.
  Combine remaining  ingredients except butter and stir  to  blend
  well.Spread each bread slice with some of the mixture and roll up
  jelly roll fashion (fasten with a toothpick if necessary).Brush  each
  roll with melted butter.Put on a baking sheet  and  chill  until
  serving time.When ready to serve,put roll ups in  a  preheated-
  heated 400 degree oven for 12 to 15 minutes.Serve hot with chilled
  soup.
  
  Posted by Michael Prothro, Mike's Resort BBS on Kook-net Recipe
  Network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PIZZA BY THE FOOT
 Categories: Italian, Cyberealm, Kooknet
      Yield: 6 servings
 
      2    Mild italian sausage
      1    Loaf (1 lb.) unslice
      1    T italian seasoning
    1/4    Shredded provalone c
    1/2    T  water
     15    Oz. pizza sauce
    1/2    T  garlic powder
      2    Pk(8 oz.) shredded
           Mozarella cheese
 
    Place sausage and water in shallow pan.Cover and bring to boil.
  Reduce heat to low and simmer 10 to 12 minutes.Drain,cool slightly
  and cut into 1/4" slices.Slice bread in half lengthwise and lay cut
  side up on cookie sheet.In small bowl,stir together pizza sauce and
  seasonings.Spread evenly on each cut bread half.Spread each half with
  onion,sausage and cheeses.Bake @ 350 degrees 20 to 25 minutes or
  until cheese is melted and lightly browned.Makes 6 servings.
  
  Posted by Michael Prothro, Mike's Resort BBS on Kook-Net recipe
  network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Steamed Artichokes with Orange Aioli Dipping Sauce
 Categories: Cyberealm, Kooknet, Vegetables
      Yield: 8 servings
 
      8 lg Artichokes
      2 c  Mayonnaise
      8    Garlic cloves; minced
      2 tb Olive oil
      1 tb Orange juice, frozen concent
      1 tb Orange zest
 
  Recipe by: Donald Cope, Doubletree Hotel, Monterey Prepare artichokes
  in the following manner: Discard lower leaves and stems and steam
  upright 30-45 minutes or until base can be pierced with a sharp
  knife. Drain inverted and chill. Make aioli by combining remaining
  ingredients and chill.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baby Artichoke Calvados Saute
 Categories: Meats, Kooknet, Cyberealm, Vegetables
      Yield: 6 servings
 
  2 1/2 lb Baby artichokes
  1 1/2 lb Pork loin scallops
      6 oz Butter; clarified
    3/4 lb Apple slices
  2 1/2 oz Green onions; sliced
  1 1/2 ts Garlic; minced
      1 tb Sage; chopped
      3 oz Calvados (or other apple bra
           Chicken stock; as needed
           Salt; to taste
           Garnish: sage leaves
 
  Recipe by: Donald Cope, Doubletree Hotel, Monterey Wash, trim and
  halve artichoke hearts. Store in acidulated water. For each serving,
  saute 4oz pork in butter. Remove from pan and hold warm. Saute 8-10
  artichoke halves in pan, about 5 minutes. Add portions of apples,
  onions, sage, apple brandy and toss. Moisten with chicken stock and
  season with salt. Add serving of pork and toss again. Remove to
  serving plate and garnish with sage leaves.
 
MMMMM
 
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_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BOTSFORD INN'S HONEY BAKED HAM WITH CUMBERLAND SAUCE - DK
 Categories: Christmas, Cyberealm, Kooknet, Meats
      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
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PEANUT BUTTER PIE #2
 Categories: Pies, Desserts, Cyberealm, Kooknet
      Yield: 1 servings
 
      8 oz Cream Cheese
      1 c  Crunchy Peanut Butter
     16 oz Whipped Topping
  1 1/2 c  Sifted Powdered Suga
      2 ea 9-in Graham Cracker
      1 x  Garnish: chocolate s
 
  Combine cream cheese and peanut butter in a large mixing bowl; beat at
  medium speed of an electric mixer until light and fluffy. Gradually
  add whipped topping and powdered sugar, and continue beating until
  smooth. Spoon filling into prepared crusts. Cover and freeze at least
  8 hours. Garnish, if desired. Source: Special Holiday Issue; Southern
  Living; Home For The Holidays, '89
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kate's Kiss Off Chocolate Peanut Pie
 Categories: Pies, Cyberealm, Kooknet
      Yield: 8 servings
 
MMMMM--------------------------FILLING-------------------------------
      8 oz Softened cream cheese
      1 c  Sugar
      1 c  Creamy peanut butter
      2 tb Butter, melted
      1 c  Heavy cream
      1 tb Pure vanilla extract

MMMMM--------------------------TOPPING-------------------------------
      4 oz Semisweet chocolate
      2 tb Butter
      2 tb Salad oil
    1/8 ts Pure vanilla extract
           Crushed peanuts (opt
           White chocolate shav
           Dark chocolate shavi
 
  For the crust, crush the wafers and pat the crumbs into a greased 9"
  pie pan, pressing evenly ont the bottom and sides.
  
  For the filling, whip the cream cheese until fluffy. Slowly mix in the
  sugar, peanut butter, and melted butted. Whip the cream and vanilla
  until firm. Blend 1/3 cup of the whipped cream into the peanut butter
  mixture. Fold this mixture into the remaining whipped cream until
  totally blended. Fill the pie shell, smooth the top, and chill in the
  freezer for at least 20 minutes.
  
  For the topping, combine all but the optional ingredients and melt
  them in the top of a double boiler until the chocolate melts. Cool
  slightly. Spread the mixture on the cooled peanut butter pie,
  starting from the center and working out. Chill or freeze until ready
  to serve.
  
  If desired, decorate the top with crushed peanuts and white and dark
  chocolate shavings before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: VERY SPECIAL CHAMPAGNE COCKTAIL
 Categories: Beverages, Cyberealm, Kooknet
      Yield: 8 servings
 
      2    (1/2 pint) baskets fresh
           -raspberries
      2 tb Sugar
    1/2 c  Plus 2 T raspberry liqueur
    1/4 c  Cognac or other brandy
      8    Sugar cubes
      1    (750 ml) bottle chilled
           -brut Champagne
           Fresh raspberries
           Lemon peel strips
 
  Combine 2 baskets raspberries and 2 tablespoons sugar in medium bowl.
  Mash berries lightly with fork.  Let stand 15 minutes.  Mix in
  liqueur and brandy.  Pour into jar.  Cover and let stand in dark
  cupboard 3 days. Strain raspberry mixture, pressing on solids with
  spoon to extract as much liquid as possible.  (Can be made 1 month
  ahead. Cover and chill.)
  
  Place one sugar cube in each of eight 6-oz Champagne flutes.  Pour 2
  tablespoons raspberry mixture over each sugar cube.  Pour Champagne
  over to fill glasses.  Garnish each with raspberries and lemon peel.
  
  From the North Champagne & Ile de France regions of France. Bon
  Appetit/May 94 Typed by Didi Pahl
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: RUSSIAN BLACK BREAD
 Categories: Breads, Breakfast, Cyberealm, Kooknet
      Yield: 1 servings
 
MMMMM------------------MICHAEL HATALA  RJHP21A-----------------------

MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
      1 pk Yeast
      1 tb White sugar
  1 1/2 c  Bread flour
  1 1/2 c  Medium rye flour
    1/4 c  Whole wheat flour
    1/2 c  Unprocessed bran fla
      1 tb Caraway seeds
      1 ts Salt
      1 ts Instant coffee powde
    1/4 ts Fennel seeds

MMMMM----------------HEAT THE FOLLOWING OVER LOW---------------------

MMMMM-----------------HEAT; STIRRING FREQUENTLY----------------------

MMMMM-----------------TILL CHOCOLATE AND BUTTER----------------------

MMMMM------------------MELT. COOL TO 105-115 F-----------------------
      1 c  Plus 2 Tbsp water
      2 tb Molasses
      2 tb Cider vinegar
      2 tb Butter
    1/2 oz Unsweetened chocolat
 
  Add all ingredients to the pan, select white bread and push start.
  
  From Loafing It by DAK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: GERMAN PANCAKE
 Categories: Breakfast, Cyberealm, Kooknet
      Yield: 4 servings
 
    1/2 c  Flour
    1/2 c  Milk
      2    Eggs, slightly beate
      1    Pinch nutmeg
 
   Mix ingredients together until smooth. Melt 4 Tbsp butter in a 9-1/2
  inch pie pan (glass works best). Add mixture to pan and bake at 425
  degress in a preheated oven. Bake for 15-20 minutes or until golden
  brown. Squeese lemon juice generously over the pancake and then
  sprinkle powdered sugar over it. Cut into quarters and serve hot.
  Also good with fresh or canned fruit spooned over the pancake. Enjoy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: DANISH HASH WITH FRIED EGGS (BIKSEMAD)
 Categories: Breakfast, Meats, Cyberealm, Kooknet
      Yield: 4 servings
 
    1/2 c  Butter or margarine
           (1/4 lb.)
      2    Large onions, finely
           Chopped
      2 c  Peeled cooked potatoes,
           Cut in 1/2 inch cubes
      3 c  Cooked lean beef, cut in
           1/2 inch cubes
    1/4 c  Regular strength beef broth
      1 ts Worcestershire
    1/2 ts Salt
    1/8 ts Pepper
      4    Eggs
           Butter lettuuce and
           Tomatoes for garnish
           Coarse (kosher-style
           (optional)
 
  In a wide frying pan over medium heat, melt 3 tablespoons of butter.
  Add onions and cook slowly, stirring occasionally, until they are
  limp and golden (about 15 minutes). When onions are cooked, transfer
  to another container and keep warm. Then, in the same frying pan over
  medium-high heat, melt 3 tablespoons more of the butter and cook
  potatoes, turning as needed to brown on all sides; add to onions and
  keep warm. Add 1 tablespoon more butter to the pan and cook beef,
  stirring occasionally, until it is browned and heated through. Add
  beef to container with onions and potatoes; keep warm. Again using
  the same frying pan add broth, Worcestershire, salt, and pepper. Cook
  over high heat until reduced by about half; then pour over hash
  mixture. Mix lightly but thoroughly. Using the same pan, melt 1 to 2
  tablespoons butter and fry eggs until done as desired. Spoon hash
  onto a warm platter and arrange eggs on top. Garnish with the lettuce
  and tomatoes. Serve with coarse salt, if you wish. Makes 4 to 6
  servings.
  
  Biksemad (bick-sa-mod) is the Danish name of this delicious beef and
  potatoe hash. It makes a delightful entree for a casual supper or
  brunch. From the "Sunset Scandinavian Cook Book", published by Lane
  Publishing Co., Menlo Park, California.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Christmas Fruitcake Cookies
 Categories: Cookies, Christmas, Kooknet
      Yield: 36 servings
 
    1/2 c  Vegetable oil
    1/2 c  Brown sugar
      1    Egg
  1 1/4 c  Whole wheat flour
    1/2 ts Baking powder
      1 ts Ground cinnamon
    1/4 ts Ground cloves
    1/4 ts Ground allspice
    1/4 c  Milk
    1/2 c  Chopped walnuts
    1/2 c  Raisins
    1/2 c  Snipped dried apricots
    1/2 c  Chopped dates
 
  Cream together the oil and sugar.  Add the egg.  Then blend in the
  remaining ingredients.  Drop by spoonfuls onto a lightly oiled baking
  sheet.  Bake in 350 F oven for about 10 minutes.  Cool on a wire rack
  and store in a tightly closed container.
  
  1 cookie - 77 calories, 1/2 fruit exchange, 1 fat exchange 9 grams
  carbohydrate, 1 gram protein, 4 grams fat 7 mg sodium, 70 mg
  potassium, 8 mg cholesterol
  
  Source:  Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
  Shared but not tested by Elizabeth Rodier, Nov 93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Christmas Angel Cookies
 Categories: Cookies, Desserts, Christmas, Kooknet, Cyberealm
      Yield: 1 servings
 
    1/2 c  Shortening
    1/2 c  Cream cheese, softened
      1 c  Light brown sugar,*
    1/2 c  Granulated sugar
      2    Eggs
      3 c  Flour
    1/2 ts Baking soda
    1/2 ts Salt
      1 tb Vanilla
      2 c  Candied fruit, mixed
      2 c  Broken pecans or almonds
 
  * firmly packed
  
   The cream cheese gives these cookies a smooth texture, while the
  fruits sparkle and sweeten the flavor. Nice for using the candied
  fruits that didn't make it into the fruit cake.
  
   Preheat oven to 350.
  
   In a large bowl, cream shortening and cream cheese until smooth and
  fluffy. Add sugars and eggs, mixing well. In a separate bowl, sift
  flour, baking soda and salt together.
  
   Add flour mixture to egg and sugar mixture; add vanilla. Mix well.
  Add candied fruit and nuts.
  
   Drop by rounded spoonfuls onto lightly oiled cookie sheet and bake
  at 350 for about 10-12 minutes. The cookies will be just browned at
  the edges.
  
  Hint: You may have to mix candied fruit and nuts in with your hands; a
  little shortening on your fingers will keep the mixture from sticking.
  
  Yield: 3 dozen. Irene Holloway, Chevy Chase, MD
  
     Randy Shearer
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Brown Cookies
 Categories: Cookies, Desserts, Cyberealm, Kooknet
      Yield: 60 cookies
 
    2/3 c  Molasses
  2 1/2 tb Honey
    1/2 c  Lard
    3/4 c  Sugar
      4 c  All purpose flour
      2 ts Cinnamon
    1/4 ts Salt
      1 ts Baking powder
    1/2 ts Baking soda
      2 ea Eggs, lightly beaten
  1 1/3 c  Whole blanched almonds
      1 c  Diced candied lemon peel
      1 ea Egg yolk
 
  Combine molasses, honey, lard and sugar in a heavy sauce pan. Place
  over medium heat and cook, stirring occasionally, until mixture
  begins to foam and bubble. Remove from heat and let cool 15 minutes.
  
  In a large bowl combine flour, salt, baking soda, and baking powder.
  Add whole eggs to molasses mixture; pour at once into flour mixture.
  Stir until a soft dough forms. Divide dough in half. Wrap each half
  separately in plastic wrap. Refrigerate at least 2 hours (preferably
  over night).
  
  Preheat the oven tp 400 degrees F.
  
  Roll out half piece of dough at a time on a heavily floured board to
  thickness of about 1/8 inch. Cut into rectangles about 2x3 inches in
  size. Place on a greased baking sheet. Beat egg yolk with 2t water.
  Brush cookies with egg mixture. Decorate the tops of cookies with
  almonds and candied lemon peel. Bake for 6 to 8 minutes, watching
  closely because these bake very quickly and will burn before you know
  it.
  
  Posted by Michael Prothro, Mike's Resort BBS, Fayetteville, AR
  501-521-8920 on Kook-Net recipe network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Little Joe's Scramble - from the Little Joe Restaurant
 Categories: Breakfast, Main dish, Cheese/eggs, Cyberealm, Kooknet
      Yield: 6 servings
 
      3 tb Peanut oil
      1    Chopped onion
      1 lb Lean ground beef
      1 lb Blanched, drained and
           Chopped spinach
           Salt
           Tabasco
      4    Eggs, lightly beaten
      4 tb Grated parmesan cheese
 
  Heat the oil in a large skillet. Add the onion, and saute over medium
  heat until soft. Add the beef, using a fork to break it up into small
  bits. Cook until the redness is gone. Add the spinach, and mix well.
  Cook, stirring, for 3-4 minutes. Add salt to taste. Mmix the Tabasco
  with the eggs. Pour over the beef mixture, and cook, stirring until
  the eggs are set. Remove from heat, transfer to a warm platter and
  sprinkle with parmesan.
  
  Posted by Joel Erlich
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Roquefort Cheese Dip
 Categories: Dips, Appetizers, Kooknet, Cyberealm
      Yield: 2 cups
 
    1/2 lb Roquefort cheese (room temp)
    3/4 lb Cream cheese cut into pieces
           (at room temp)
    3/4 ts Garlic, minced
    3/4 ts Worcestershire Sauce
    3/4 ts Tabasco sauce
 
  Use an electric mixer to beat the Roquefort in a medium bowl until
  smooth. Greadually beat in the cream cheese. Add the remaining
  ingredients and beat until well combined and smooth. Serve at room
  temperature.
  
  Posted by Joel Erlich, Kook-Net Cooking conference, Cyberealm BBS
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: "Gold Room" Scones
 Categories: Kooknet, Cyberealm, Breads, Muffins
      Yield: 20 scones
 
  3 2/3 c  Flour
    1/2 c  Sugar
  1 1/2 tb Baking powder
      1 ts Salt
    1/2 c  Butter
      2    Eggs
    3/4 c  Whole milk
    3/4 c  Raisins
    1/3 c  Honey
 
  Preheat the oven to 425F. Combine the flour, sugar, baking powder, and
  salt in a large bowl. Mix well. Cut the butter into the flour mixture
  with a pastry blender until the mixture resembles coarse cornmeal.
  Add the eggs, milk and raisings. Stir quickly with a fork until the
  dough leaves the sides of the bowl and forms a ball. Spoon onto an
  ungreased cookie sheet to form the desired number of scones. Leave at
  least 1" between the scones. Bake until golden (about 12-15 minutes).
  Remove to a wire rack, and brush immediately with honey. Serve at
  once with butter, jam and whipped cream.
  
  Posted by Joel Erlich, Kooknet Recipe Network, Cyberealm BBS
  Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: The World's Finest Leg of Lamb
 Categories: Kooknet, Cyberealm, Meats
      Yield: 6 servings
 
      1    4 1/2 lb leg of lamb
      3    Cloves
           Garlic
           Olive oil
           Black pepper, ground
      6    Fresh rosemary sprigs
 
  Trim the excess fat on the meat, but leave a thin layer. Make 1"
  slits all over the meat, and insert a slice of garlic into each slit.
  Rub well with a liberal coating of olive oil, and then coat heavily
  with salt and pepper. Wrap securely with plastic wrap, and
  refrigerate for at least several hours - the longer, the better!
  
  Preheat the oven to 500F. Heat an oven-proof skillet large enough to
  hold the lamb comfortably. Remove the lamb to a platter, and pour off
  all but 1 T. olive oil. Cover the bottom of the pan with the
  rosemary. Place the lamb on top, and cover the lamb with more
  rosemary. Place in the oven, and reduce oven temperature to 375F
  after 20 minutes. Roast 40 minutes longer.
  
  
  To serve: take the lamb, in its pan, outside. Ignite the rosemary on
  the top of the lamb. Allow the fire to burn itself out. Brush off the
  woody stems. Let rest 10-15 minutes. Transfer to a serving platter,
  and enjoy!
  
  Posted by Joel Erlich, Kooknet Recipe Network
  Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Asparagus Vichyssoise
 Categories: Kooknet, Cyberealm, Soups, Microwave
      Yield: 8 servings
 
MMMMM----------------------FROM ANDY BIEGEL---------------------------

MMMMM------------------CULINARY CONNECTION BBS-----------------------
      2 lb Fresh asparagus spears
  3 1/4 c  Water, divided
      2 lg Potatoes (1 lb), peeled and
           .diced
      2 ts Chicken bouillon granules
    3/4 c  Skim or low fat milk
    1/4 ts Salt
    1/8 ts White pepper
           Lemon rind strips (optional)
 
  Clean asparagus and cut into 1 inch pieces. Combine asparagus with
  1/4 cup water in a 3 qt. casserole. Cover with plastic wrap and turn
  back one corner to vent. Microwave on high for 5 minutes. Let stand 3
  minutes, and add remaining 3 cups of water, potatoes, and boullion
  granules to asparagus mixture. Cover with plastic wrap and vent.
  Microwave on high for 10 minutes, stirring once. Reduce power to
  medium and microwave 15-18 minutes. Let mixture cool slightly. Pour
  about 1/3 of the mixture into a food processor and process until
  smooth. Transfer mixture to a large bowl. Repeat procedure with
  remaining asparagus mixture. Stir in milk, salt and pepper. Cover and
  chill about 8 hours. Stir well before serving. Garnish with lemon
  rind strips. (Fat 0.5 gm, Chol. 0.0 gm)
  
  Andy Biegel, Chef/Sysop
  Culinary Connection BBS, 315-252-FOOD
  Posted on Kook-Net Recipe Network, Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Randy Pollak's Persimmon Bread
 Categories: Kooknet, Cyberealm, Breads
      Yield: 1 loaf
 
      2 c  Flour
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      1 ts Cinnamon
    1/2 ts Nutmeg
      1 c  Persimmon pulp
      1 c  Sugar
    1/2 c  Milk
      2    Eggs
    1/4 c  Softened butter or oleo
      1 c  Chopped nuts
 
  Sift the first 6 ingredients together. Mix the persimmon, sugar, eggs
  and milk. Add the dry ingredients and butter. Mix until well blended.
  Stir in the nuts. Spread into a well-greased loaf pan, 9 x 5 x 3
  inch. Bake at 350F for 45 minutes or until done. This bread freezes
  well.
  
  Posted by Randy Pollak, Kook-Net Recipe Network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Randy Pollak's Persimmon Muffins
 Categories: Kooknet, Cyberealm, Muffins
      Yield: 12 lg muffins
 
      1 c  Flour
    3/4 c  Sugar
      1 ts Baking soda
      1 ts Baking powder
    1/2 ts Salt
    1/2 ts Cinnamon
    1/2 ts Nutmeg
      1 c  Chopped walnuts
    1/2 c  Raisins
      1 c  Persimmon pulp
      2 tb Oil
    1/4 ts Lemon extract
 
  Combine the first 9 ingredients. In a blender, blend pulp, oil and
  lemon until just smooth and add to the flour mixture. Stir only until
  well mixed. Pour into greased muffin pans, and bake at 350F for 25-30
  minutes. Makes 12 large muffins. Lemon glaze may be added when cool.
  
  Posted by Randy Pollak, Kook-Net recipe network 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Randy Pollak's New York Persimmon Cheesecake
 Categories: Kooknet, Cyberealm, Cheesecake, Desserts
      Yield: 16 servings
 
  1 1/4 c  Flour
    1/4 c  Sugar
    1/2 c  Unsalted butter
      1    Egg yolk
      2 tb +1 t. whipping cream
  1 1/2 lb Cream cheese, softened
      1 cn Sweetened condensed milk
           (14 oz)
    1/4 c  Flour
      4    Eggs
      2    Egg yolks
  1 1/2 c  Fresh oriental persimmon
           .puree
           Whipped cream (swirled with
           .some persimmon puree)
           Persimmon slices to garnish
 
  Combine 1 1/4 cups flour and sugar; cut in butter until the mixture
  resembles coarse meal. Combine the egg yolk and whipping cream; add to
  flour mixture to make a stiff dough. Pat into a disc, wrap in plastic
  wrap and chill 30 minutes.
  
  Pat dough into 1/8 inch thickness. Place it over the buttered bottom
  of a 9 inch springform pan. Trim off and reserve any excess dough.
  Pierce bottom of dough with a fork in 6 places. Bake at 450F for 7-9
  minutes or until lightly toasted. Butter the side of a springform pan
  and connect it to the cooled base. Roll out the remaining dough 1/8
  inch thick, press dough strips onto side of the pan and seal against
  the bottom crust. Trim off any excess.
  
  In a large mixing bowl, beat cream cheese until fluffy. Reduce the
  speed of the mixer to low, and beat in sweetened condensed milk,
  flour, eggs and egg yolks, beating until blended after each addition.
  Stir in persimmon puree. Pour into the prepared crust and bake at
  450F for 15 minutes. Reduce oven temp to 250F and continue baking an
  additional hour. (DO NOT OPEN OVEN DOOR).
  
  Place in refrigerator and refrigerate overnight. Garnish with
  persimmon slices and whipped cream.
  
  Posted by Randy Pollak, Kook-Net Recipe Network
  Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Randy Pollak's Persimmon Spice Cake
 Categories: Kooknet, Cyberealm, Cakes, Desserts
      Yield: 8 servings
 
    1/2 c  Margarine
      3    Eggs, beaten
      1 ts Soda, dissolved in a few
           .drops of water
      1 ts Salt
      1 ts Cinnamon
      1 ts Cloves
    1/2 c  Chopped nuts
      1 c  Sugar
      1 c  Persimmon pulp
  2 1/2 c  Flour
    1/2 ts Nutmeg
      1 c  Dark raisins
 
  Cream together butter and sugar. Add beaten eggs and beat well. Blend
  soda mixture together and add to persimmon pulp. Then blend to cake
  mixture. Sift together remaining dry ingredients and add gradually.
  Fold in nuts and raisins. Pour into floured and greased 9 x 13 pan.
  Sprinkle top with coconut generously and bake at 350F for 1 hour.
  Posted by Randy Pollak, Kook-Net Recipe Network
  Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Randy Pollak's Christmas Persimmon Cake
 Categories: Kooknet, Cyberealm, Christmas, Cakes
      Yield: 1 cake
 
      3 tb Butter
      2 c  Sugar
      2 c  Persimmon pulp
      2 c  Chopped nuts
      1 c  Raisins
      1 c  Chopped dates
      1 tb Orange peel
      4 c  Sifted flour
      4 ts Soda
      3 ts Cinnamon
    1/2 ts Cloves
    1/2 ts Allspice
    1/2 ts Nutmeg
      1 c  Milk
      2 ts Vanilla
 
  Cream butter and sugar. Add persimmon pulp and nuts, raisins, dates
  and orange peel. Sift flour, soda and spices. Add flour mixture
  alternately with milk, beginning and ending with flour. Add vanilla.
  Pour into 2 well greased loaf pans 9 x 3 and bake at 300F for 1 3/4
  hours or until a cake tester comes out clean. Let cool.
  
  Posted by Randy Pollak, Kook-Net Recipe Network
  Kook-Net home - Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Randy Pollak's Persimmon Pudding
 Categories: Kooknet, Cyberealm, Puddings, Christmas, Desserts
      Yield: 6 servings
 
      1 c  Flour
      1 c  Sugar
      1 ts Soda
      1 ts Baking powder
      1 ts Cinnamon
    1/2 ts Salt
      1    Egg
      1 ts Vanilla
    1/4 c  Milk
      1 c  Persimmon pulp
      1 tb Melted butter
      1 c  Chopped nuts
    1/2 c  Raisins

MMMMM---------------------------SAUCE--------------------------------
      1    Egg yolk
    3/4 c  Powdered sugar
      1    - 2T rum or brandy
      1    Whipped egg white
    1/2 c  Whipped cream
 
  Mix the persimmon puree and the baking soda together and let it stand.
  Cream together the sugar and butter, then add the egg, milk, vanilla,
  (rum), and persimmon mixture. Add the remaining dry ingredients and
  mix.
  
  Pour into well-buttered pudding mold or tin can (i.e., a coffee can).
  Fill them only 2/3 full. Place the mold on a trivet in a pan over a
  few inches of boiling water. (I use one of those folding steamer
  baskets). Cover the pan and steam over low heat for 2 hours. You will
  need to add more boiling water as it evaporates. When a skewer tests
  clean, it is done.
  
  Let stand in the mold uncovered for about 15 minutes. Turn onto a
  plate and let cool, or serve warm with hard sauce or whipped cream.
  Beat the egg yolk with powdered sugar and rum or brandy. Fold in
  whipped egg white and whipped cream.
  
  Posted by Randy Pollak, Kook-Net Recipe Network
  Cyberealm BBS home of Kook-Net, Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Randy Pollak's Persimmon Salad
 Categories: Kooknet, Cyberealm, Salads
      Yield: 4 servings
 
      1 pk Orange jello
      1 c  Hot canned grapefruit juice
  1 1/4 c  Strained persimmon pulp
 
  Mix all together and put into a pan. When set, cut in squares and
  serve on lettuce with fruit or cottage cheese.
  
  Posted by Randy Pollak, Kook-Net Recipe Network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Randy Pollak's Uncooked Persimmon Pudding Roll
 Categories: Kooknet, Cyberealm, Desserts, Fruits
      Yield: 6 servings
 
      1 c  Persimmon pulp
      1 c  Sugar
    1/2 c  Nutmeats
    1/2 c  Coconut
     12 lg Marshmallows, cut up
     18    Graham crackers
 
  Save enough graham crackers to roll your pulp. Mix together all
  ingredients and roll together in crumbs. Wrap with waxed paper and
  refrigerate overnight. Slice and serve. Good with Cool Whip (tm) or
  ice cream.
  
  Posted by Randy Pollak, Kook-Net Recipe Network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Herring Salad with Apples, Dill Pickles, and Horseradish
 Categories: Cyberealm, Kooknet, Salads, Fish
      Yield: 6 servings
 
MMMMM----------------------FROM STEVEN HOKE---------------------------

MMMMM-----------------CYBEREALM BBS 315-786-1120----------------------
      8 lg Matjes herring fillets (1lb)
      1 c  Buttermilk
      1 c  Sour cream (or light sc)
    1/3 c  Plain non-fat yogurt
      1 md Onion, finely chopped
      2 md Tart apples, peeled, cored,
           .coarsely chopped
      2 md Dill pickles, minced
      1 tb Prepared horseradish
      1 tb Fresh lemon juice
      1 tb Sugar
           Salt, pepper to taste
 
  1. Lay the herring fillets in a shallow baking dish. Add the
  buttermilk, cover and marinate in the refrigerator overnight.
  
  2. On the next day, drain and rinse the herring fillets well, then cut
  into bite-size pieces. Place the herring in a shallow glass or
  porcelain baking dish.
  
  3. Combine the sour cream, yogurt, onion, apples, pickles,
  horseradish, lemon juice and sugar. Tast for lemon juice and sugar
  and add a bit more of each, if needed. There should be a light lemon
  flavor and just enough sugar to mellow the tartness. Season the sauce
  to taste with salt and pepper. Spoon over the herring, cover and
  marinate several hours in the refrigerator before serving.
  
  Posted by Steven Hoke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: The Nelson's Black Bread ABM
 Categories: Cyberealm, Breads, Kooknet
      Yield: 1 loaf
 
  2 1/4 ts Active dry yeast
      2 c  Clear flour
  1 1/4 c  Pumpernickel flour
      2 ts Caraway seeds
      1 tb Butter
      2 tb Molasses
      2 ts Balsamic vinegar
  1 1/2 ts Caramel coloring
  1 1/3 c  Water
 
  All ingredients should be at room temperature before starting. Add
  ingredients to the pan in the order listed. Select "White Bread".
  Press "start".
  
  Posted by Joel Erlich, I-Link Cuisine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mounds Bars
 Categories: Desserts, Cookies, Kooknet
      Yield: 1 batch
 
    1/2 c  Shortening
      3 tb Cocoa
      3 ea Eggs
  1 1/4 c  Sugar
      1 c  Flour
      1    Can sweetened condensed
           Milk, 14 ounce
      2 c  Flaked coconut
    1/2 c  Sliced almonds
      2 ea Packets melted chocolate
      3 c  Confectioners sugar
    1/3 c  Cream or milk
    1/4 c  Butter, softened
    1/4 ts Salt
      1 ts Vanilla
 
  Combine shortening, cocoa, eggs, sugar and flour.  Spread in a 13 x 9
  x 2 inch baking pan.  Bake at 350 F for 20 minutes.  Stir together
  sweetened condensed milk, coconut and almonds.  Spread over partially
  baked hot crust.  Return to oven for 15 minutes more.  Let cool.
  Combine chocolate, confectioners sugar, cream, butter, salt and
  vanilla. Beat until smooth. Spread over cooled bars.
  
  From Loren Martin, Cyberealm BBS and super supporter of Kook-Net
  Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Salmon Steaks Vinaigrette
 Categories: Fish, Kooknet, Cyberealm
      Yield: 4 servings
 
      1 tb White wine vinegar
      2 ea Oranges, juiced
      2 ea Limes, juiced
      4 ea Cloves garlic, sliced
    1/4 c  Olive oil
    1/4 c  Fresh cilantro, chopped
           Salt and pepper to taste
      4 ea Salmon steaks, 8 ounces each
 
  Combine vinegar, orange and lime juices and garlic in mixing bowl.
  Whisk in the olive oil, cilantro and salt and pepper.  Place salmon
  steaks in shallow non-reactive container and pour the vinaigrette
  over the salmon; marinate for 60 minutes, turning once.  Preheat
  broiler and broil steaks until cooked through, approximately 5
  minutes per side. Serve with 1 tablespoon of vinaigrette drizzled
  over each steak.
  
  From Loren Martin, Cyberealm BBS and home of Kook-Net 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: German Red Cabbage
 Categories: Ethnic, Cyberealm, Vegetables, Kooknet
      Yield: 10 servings
 
    1/3 c  Shortening
      1 ea Apple, chopped
      1 ea Onion, chopped
      2 lb Red cabbage, sliced
    3/4 c  Sugar
      3 ea Bay leaves
      1 tb Salt
      1 ts Pepper
           Dash of cinnamon
           Dash of cloves
    3/4 c  Cider vinegar
      2 c  Beef bouillon
 
  Place all ingredients in crockpot in order listed.  Cook for 2 hours
  on high, stir, and cook an additional hour.  Can also be cooked in
  skillet on stovetop on simmer for 30-40 minutes.
  
  From Loren Martin, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title:  Floating Island
 Categories: Desserts, Cyberealm, Kooknet
      Yield: 4 servings
 
      4 lg Eggs, separated
      1 c  Sugar
      2 c  Milk
    1/8 ts Vanilla
    1/2 c  Sugar
    1/2 c  Water
 
       Put the egg whites in a mixing bowl and beat slowly at first. As
  the egg whites thicken, add 1/4 cup of sugar and increase the beating
  speed until the whites hold very stiff peaks.
  
       Scald the milk and add 1/4 cup of sugar and vanilla.  Stir the
  mixture until the sugar has dissolved.
  
       Poach the egg whites in milk for 4 to 5 minutes, turning once.
  The idea here is to drop large dollops of the beaten egg white/sugar
  mixture onto the surface of the milk until they are cooked through.
  These will be the "islands" for this exotic dessert.  Remove to
  serving platter.
  
       Beat the egg yolks with the remaining 1/2 cup of sugar in a bowl
  and add the hot milk, stirring vigorously.  Cool and strain.
  
       Make a caramel by boiling 1/2 cup of sugar and 1/2 cup of water
  to a syrup.
  
       Serve the cooled milk-and-egg mixture with the islands and
  drizzle caramel on top.
  
       Source: Great Chefs of New Orleans, Tele-record Productions
       :    Box 71112, New Orleans, Louisiana - 1983
       :    Chef Gerard Crozier, Crozier's Restaurant, New Orleans
  
       Posted by Michael Prothro, Mike's  Resort BBS on Kook-Net
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title:  Strawberries and Cream
 Categories: Desserts, Fruits, Cyberealm, Kooknet
      Yield: 4 servings
 
      1 pt Strawberries
      1 pt Cream, whipping
    1/4 c  Sugar
 
       Place strawberries in a bowl.
  
       Whip the cream and, when it begins to thicken, add the sugar.
  
       Whip until quite thick and pipe through a pastry bag onto the
  strawberries.
  
       Source: Great Chefs of New Orleans, Tele-record Productions
       :    Box 71112, New Orleans, Louisiana - 1983
       :    Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans
  
       Posted by Michael Prothro, Mike's Resort BBS Fayetteville AR,
       on Kooknet
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title:  Strawberry Crepes
 Categories: Desserts, Kooknet, Cyberealm
      Yield: 4 servings
 
     12 ea Crepes **
      4 tb Butter
      4 tb Sugar
    1/2 ts Zest, orange
    1/2 ts Zest, lemon
      1 ts Juice, orange
      1 ts Juice, lemon
      1 pt Strawberries, halved
      1 tb Brandy
 
       ** See recipe for Basic Crepes.
  
       Melt the butter and add sugar.  Stir, then add the lemon zest
  and the orange zest and juices.  Reduce until syrupy.
  
       Add crepes and berries and carefully flame with brandy.
  
       Remove crepes, fill with berries and reduce sauce to glaze.
  
       Pour over crepes.
  
       Source: Great Chefs of New Orleans, Tele-record Productions
       :    Box 71112, New Orleans, Louisiana - 1983
       :    Chef Gunter Preuss, Versailles Restaurant, New Orleans
  
       Posted by Michael Prothro, Mike's Sunshine Resort BBS,
       Fayetteville, AR on Kook-Net
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Carrot Ginger Cake
 Categories: Cake, Vegetables, Desserts, Kooknet, Cyberealm
      Yield: 8 servings
 
  2 1/2 c  Whole wheat pastry flour
      1 ts Baking powder
      1 ts Baking soda
      1 tb Egg replacer
      2 tb Safflower oil
    3/4 c  Soy milk (vanilla)
    1/2 c  Honey
      1 tb Ginger root, fresh, grated
    3/4 ts Cinnamon
    1/2 ts Nutmeg, freshly grated
      1 c  Carrots, finely grated
    1/2 c  Raisins
 
  Preheat oven to 350 degrees. Sift first 6 ingredients into a large
  bowl. Mix the next 4 ingredients separately in a bowl, and then add
  them to the dry ingredients in the large bowl. Do not over mix. Stir
  in the carrots and raisins. (Optional: 1 cup pineapple chunks, 3/4
  cup walnuts, chopped). and spoon the batter into a prepared (oiled
  and floured) cake pan. Bake for 45 minutes at 350 degrees or until
  tooth pick inserted comes out clean. Let stand in pan for 15 minutes
  before inverting onto a platter. Chill.
  
  Posted by Michael Prothro, Mike's Resort BBS, Fayetteville AR on
  Kook-Net recipe echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Golden Maple Sugar Cookies
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 60 cookies
 
  2 1/2 c  Sifted Flour
      1 ts Baking Soda
      1 ts Cream Of Tarter
    1/4 ts Salt
  1 1/3 c  Butter Flavored Crisco
  1 1/2 ts Vanilla
      2 tb Pure Maple Syrup
      2 c  Sugar
      2 ea Egg Yolks
 
  Sift together the Flour, Soda, Tarter, and Salt, and set aside. Cream
  (Beat) the Crisco, Vanilla, and maple syrup until well mixed, then
  add the sugar gradually creaming until light and fluffy.  Add Egg
  yolks one at a time and beat well after each is added.  Slowly add
  the Sifted dry ingredients and beat until just blended.  Make Balls 1
  1/2 inch (Approx) in Diameter and place 2 inches apart on an
  ungreased cookie sheet. Bake at 350 degrees for 9 to 11 min or until
  the edges just start to turn golden brown. Allow to cool at least two
  min on the sheet before removing to a rack until completely cool.
  
  This recipe was created by accident while I was trying to salvage
  another cookie disaster.  We gave these away to many of our friends
  and relatives in our Xmas cookie assortment and they got rave
  reviews. (Go Figure) Barry...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cajun Glazed Mushrooms
 Categories: Appetizers, Vegetables, Cyberealm, Kooknet
      Yield: 8 servings
 
  1 1/2 lb Small button mushrooms
      1 c  Butter or margarine
      5 oz Worcestershire sauce
    1/4 c  Finely ground pepper
    1/2 ts Salt
      5 dr Tabasco sauce
 
  From Robin Sattler, Kooknet recipe network 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mexican Stuffed Mushrooms
 Categories: Mexican, Appetizers, Cyberealm, Kooknet
      Yield: 6 servings
 
     12 lg Mushrooms,2 1/2" diameter
    1/3 c  Thinly sliced green onions
      1    Garlic clove,minced/pressed
    3/4 ts Ground cumin
    3/4 ts Chili powder
      1 cn Tomato sauce
      1 cn Diced green chilies
    1/4 lb Jalapeno jack cheese,
           -shredded
      2 c  Unseasoned stuffing mix
      2 ts Salad oil
 
  Twist mushroom stems free, trim off dried ends, and finely chop stems.
  
  In a 10-12" frying pan over medium heat, combine stems, onions,
  garlic, cumin, chili powder, and 1/4 cup water. Stir often until
  vegetables begin to brown. Add 2 tablespoons water, scrape browned
  bits free, and repeat step. Add tomato sauce, chilies, and 1/2 the
  cheese. Remove from heat and gently stir in the stuffing.
  
  Rub mushrooms with oil. Set cup side up in a 9x13" pan. Mound all the
  filling into caps. Sprinkle with remaining cheese. Bake in a 400'F.
  oven until cheese is lightly browned, 15-20 minutes.
  
  Per serving: 199 calories; 9.6 grams protein; 8.7 grams fat; (3.6
  grams saturated fat); 23 grams carbohydrates; 731 milligrams sodium;
  20 milligrams cholesterol.
  
  From Robin Sattler, Kooknet Recipe Network, 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hawaiian Cake from Lois Flack
 Categories: Cakes, Desserts, Cyberealm, Kooknet
      Yield: 15 servings
 
      1 pk Yellow cake mix
      1 c  Cold milk
      1 pk Cool whip, 9 oz,thawed
    1/2 c  Chopped nuts (optional)
    1/2 c  Flaked coconut
      1 pk Instant vanilla pudding 5 oz
      1 pk Cream cheese, softened
      1 cn Crushed pineapple (drained)
      1 cn Maraschino cherries, chopped
 
  Prepare cake mix according to the directions on the box.  Pour batter
  into greased 15"x 10" pan.  Bake at 350* for 15-20 minutes.  Let it
  get cold in pan.  Blend pudding mix with milk.  Beat cream cheese
  into pudding mix until smooth.  Then stirring by hand, fold in thawed
  cool whip. Spread pudding on top of cake.  Top with crushed
  pineapples (20 oz. can). Sprinkle with nuts, then cherries (small jar
  of cherries cut into small pieces), and last with coconut.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hazelnut Squash Ravioli Filling
 Categories: Main dish, Kooknet
      Yield: 3 servings
 
      1 sm Butternut squash
    1/2 c  Hazelnuts
      1 c  Onions, diced
      1 ts Garlic, minced
      1 tb Olive oil
    1/2 c  Breadcrumbs
 
  Preheat oven to 350F.
  
  Cut squash into quarters, remove seeds & place in a baking dish with
  1/2 c water.  Cover & bake till tender.  Cool & then scrape out the
  flesh & mash. Set aside.
  
  Increase oven temperature to 375F.
   Place hazlenuts on a cookie sheet & roast until lightly browned,
  about 7 minutes.  Let cool & then rub off their skins.
  
  Saute onion & garlic in oil until browned.  Add 1 c suqash & cook for
  2 minutes over medium heat.  Place all ingredients in a food
  processor & process until smooth.
  
  Use to fill pasta dough of your choice & cook as desired.
  
  "Vegetarian Gourmet" Spring 1994
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sassy Jack Cheese Bites
 Categories: Side dishes, Snacks, Vegetarian, Kooknet, Cyberealm
      Yield: 48 appetizers
 
      8 oz Low fat jalapeno jack
           -cheese; shredded
      2 tb Butter; softened
      1 c  Whole wheat pastry flour
           -or unbleach. white flour
      1 pn Salt; or herbal salt sub
    1/4 ts Cayenne pepper; opt
 
  Line a large cookie sheet with waxed paper.  In a bowl, combine all
  ingredients.
  
  Shape mixture into 1/2 inch balls and place on cookie sheet; don't let
  balls touch each other.  Freeze until hard.
  
  To bake, preheat oven to 450.  Place cheese balls on an ungreased
  cookie sheet and bake for 10-12 mins.  Serve hot.
  
  Per cheese ball: 30 cals, 1.5g prot, 2g fat, 2g carb, 5mg chol, 36mg
  sod, 0 fiber.
  
  Recipe by Mary Carrol From the Best of Vegetarian Times recipe cards
  
  Helpful hints:  Freeze cheese balls at least a few hours before
  baking. Freezing allows cheese to harden so balls hold their shape in
  the oven. Unbaked cheese balls may be kept in the freezer in a
  tightly covered container for up to 2 weeks.
  
  VT's note:  These spicy little morsels are so easy to assemble that
  making them is almost as much fun as eating them!  Mix them up,
  freeze and they're ready when you are. Posted by Lisa Greenwood
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Festive Apple Salad
 Categories: Fruits, Salads, Kooknet, Cyberealm
      Yield: 8 servings
 
      4    Apples, peeled and sliced
      1 c  Water
    1/2 c  Red Cinnamon Candies
           Lettuce Leaves
      1 tb Lemon Juice
      3 oz Pkg. Cream Cheese, softened
      2 tb Walnuts, chopped
 
    In medium saucepan, combine apples, water and cinnamon candies.
  Heat to boiling and cook uncovered, about 10 minutes or until apples
  are tender, stirring occasionally.  Cool and chill.
    To serve, drain apple slices and arrange on crisp lettuce leaves.
  Combine lemon juice and cream cheese; beat until smooth.  Spoon over
  apples; garnish with walnuts.
  
  SOURCE:  S.H.A.R.E Colorado Dec. 1994/Jan. 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Green Bean Almond Rice
 Categories: Vegetables, Side dishes, Kooknet, Cyberealm
      Yield: 8 servings
 
      1 tb Butter or margarine
    1/2 c  Slivered almonds
    1/2 c  Chopped onions
    1/3 c  Chopped red bell peppers
      3 c  Cooked brown rice, (cooked
           -in beef broth)
      1    10 oz. package frozen French
           -style green beans, thawed
           -ground white pepper, for
           -taste
    1/4 ts Tarragon
 
  Melt butter in large skillet over medium-high heat.  Add almonds; stir
  until lightly browned.  Add onions and red pepper; cook for 2 minutes
  or until tender.  Add rice, green beans, white pepper and tarragon.
  Stir until thoroughly heated.
  
  Nutrition (per serving):  202 calories
  
  Saturated fat      1 g Total Fat 7 g (31% of calories) Protein 6 g
  (12% of calories) Carbohydrates 29 g (57% of calories)
  
  Cholesterol        4 mg    Sodium        103 mg Fiber 1 g Iron 1 mg
  Vitamin A        295 IU    Vitamin C       9 mg Alcohol 0 g
  
  Source: USA Rice Council
  
                                       from Microcookbook 11-25-94
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Harvest Rice
 Categories: Side dishes, Kooknet, Cyberealm
      Yield: 6 servings
 
      1 c  Sliced carrots
      1 tb Vegetable oil
      1 c  Sliced green onions
      2 c  Apples, cored, chopped
      3 c  Cooked brown rice
    1/2 ts Salt
    1/2 c  Seedless raisins
      1 tb Sesame seeds
 
  In large skillet, cook carrots in oil about 5 minutes over medium
  heat. Add onions and apples.  Cook 3-5 minutes longer.  Stir in
  remaining ingredients.  Cook until thoroughly heated.
  
  Nutrition (per serving):  220 calories
  
  Saturated fat      1 g Total Fat 4 g (17% of calories) Protein 4 g
  (7% of calories) Carbohydrates 42 g (76% of calories)
  
  Cholesterol        0 mg    Sodium        208 mg Fiber 1 g Iron 1 mg
  Vitamin A       5243 IU    Vitamin C       7 mg Alcohol 0 g
  
  Source: USA Rice Council Date Published: 11/25/92
  
                                       from Microcookbook 11-25-94
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rice Nut Loaf
 Categories: Vegetarian, Main dish, Kooknet, Cyberealm
      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) v8.02
 
      Title: Tofu Fried Rice
 Categories: Main dish, Vegetarian, Kooknet, Cyberealm
      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) v8.02
 
      Title: Beef Ravioli
 Categories: Italian, Kooknet, Cyberealm
      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) v8.02
 
      Title: Squash Casserole II
 Categories: Vegetables, Casseroles, Kooknet, Cyberealm
      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) v8.02
 
      Title: Campbell's Spanish Chicken and Mushrooms
 Categories: Poultry, Kooknet, Cyberealm
      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) v8.02
 
      Title: Campbell's Savory Chicken and Mushrooms
 Categories: Poultry, Kooknet, Cyberealm
      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
  
  \/\/. <. |>. 9/17/94
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lemon-Coated Fillets
 Categories: Main dish, Fish, Microwave, Kooknet, Cyberealm
      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) v8.02
 
      Title: Poached Fish in Creamy Sauce
 Categories: Main dish, Fish, Microwave, Kooknet, Cyberealm
      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) v8.02
 
      Title: Fish Fillets Au Gratin #2
 Categories: Main dish, Casseroles, Fish, Kooknet, Cyberealm
      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) v8.02
 
      Title: Crunchy Fried Fillets
 Categories: Main dish, Fish, Kooknet, Cyberealm
      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) v8.02
 
      Title: Wieners in Butter and Beer Sauce
 Categories: Main dish, Sandwiches, Kooknet, Cyberealm
      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) v8.02
 
      Title: Cheese Hounds
 Categories: Main dish, Sandwiches, Kooknet, Cyberealm
      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) v8.02
 
      Title: Squash Casserole I
 Categories: Vegetables, Casseroles, Kooknet, Cyberealm
      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) v8.02
 
      Title: CONGRESSIONAL BEAN SOUP (CROCKPOT)
 Categories: Soups, Kooknet
      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.
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHILI (CROCKPOT)
 Categories: Soups, Kooknet
      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
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Dijon Pasta Salad
 Categories: Side dishes, Salads, Kooknet, Cyberealm
      Yield: 8 servings
 
      1 lb Tricolored fusilli or rotini
           -pasta
    2/3 c  Corn oil
      2 tb Cider vinegar
      2 ts Dijon-style mustard
    2/3 c  Mayonnaise
      2 lg Celery ribs; chopped
      6    Thick bacon slices; cooked
           -and chopped
      2    Hard-cooked eggs; chopped
      2    Scallions; chopped
    1/2 ts Salt (up to 1 ts)
           Paprika (optional)
 
  Cook pasta in boiling water just until done, usually 11 to 13 minutes.
  Drain.  Run cold water over pasta until it is completely cool.
  
  In a large bowl, whisk together oil, vinegar, mustard, and
  mayonnaise. Add pasta and all other ingredients to dressing, mix
  carefully, and taste for seasoning.  Chill thoroughly before serving.
  
  Makes 8 to 10 servings.
  
  from Dying for Chocolate by Diane Mott Davidson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mashed Butternut Squash with Ginger
 Categories: Vegetables, Kooknet, Cyberealm
      Yield: 4 servings
 
      2 lb Butternut squash; peeled
           -cut in 1 1/2 " cubes
  1 1/2 tb Butter
    1/2 ts Ground ginger
           Salt and white pepper
 
  1. Fit a large soup kettle with a steamer basket; fill kettle with
  enough water to come to the bottom of the basket. Bring water to
  boil; add squash. Cover, and cook over medium-high heat until squash
  is very tender when pierced with a thin-bladed knife, 14 to 16
  minutes.
  
  2. Transfer squash to a shallow bowl, add butter, ginger, and salt and
  pepper to taste; mash with a fork to a coarse puree. Adjust seasoning
  and serve. Can be covered and refrigerated overnight; reheat in
  microwave or double boiler.
  
  Cook's Illustrated Nov/Dec 94
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Roasted Butternut Squash with Shallots and Th
 Categories: Vegetables, Kooknet, Cyberealm
      Yield: 4 servings
 
      2 lb Butternut squash; peeled
           -cut in 1 1/2 " cubes
      6    Shallots; peeled
      2 tb Vegetable or olive oil
      2 ts Thyme; minced
           Salt and pepper
 
  Heat oven to 425. Put the squash and shallots in  a roasting pan
  large enough to hold them without crowding. Toss with oil, and season
  with thyme and salt. Roast squash and shallots, stirring them or
  shaking the pan every 15 minutes, until they are tender and evenly
  browned, 45 to 50 minutes. Season with pepper to taste; serve warm or
  at room temperature.
  
  Cook's Illustrated Nov/Dec 94
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Anise Biscotti
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 2 servings
 
 
  1      cup sugar 1 Tbsp. anise seeds, crushed 1 tsp. baking powder
  1/2 tsp. baking soda 1/4 tsp. salt 2 large eggs 2 large egg whites 2
  Tbsp. grated lemon zest 1 Tbsp. fresh lemon juice Preheat oven to 325
  degrees F. Combine flour, anise seeds, baking powder, baking soda and
  salt. Whisk together eggs, egg whites, lemon zest and lemon juice,
  and add to the dry ingredients; mix well.
  
  Working on a floured surface, shape the dough into 2 logs, each about
  14 inches long and 1 1/2 inches thick. Set the logs on prepared
  baking sheet and bake for 20 to 25 minutes, or until firm to the
  touch. Transfer the logs to a rack to cool. Reduce the oven
  temperature to 300 degrees F.
  
  Cut the logs diagonally into 1/2-inch thick slices. Stand the slices
  upright on the baking sheet and bake for 40 minutes. Let cool before
  storing.
  
  Makes about 4 dozen biscotti.
  
  39 calories per biscotti: 1 g protein, o g fat, 8 g carbohydrate; 31
  mg sodium; 9 mg cholesterol.
  
  Source: Eating Well November/December 1992. Enjoy!
  
  ~Kait -!- ! Origin: Prairie Storm Intl PDN/DVN/SDN/UTILNET
  (204-757-2728)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mom's Cranberry Bread
 Categories: Breads, Kooknet, Cyberealm
      Yield: 1 cake
 
      2 c  Flour
    3/4 c  White sugar
  1 1/2 ts Baking powder
      1 ts Salt
    1/2 ts Baking soda
      1 c  Cut cranberries
    1/2 c  Chopped walnuts
      1 ts Grated orange peel
      1    Beaten egg
    3/4 c  Orange juice
      2 tb Salad oil
 
  Sift together dry ingredients.  Stir in cranberries, nuts & orange
  peel. Combine eggs, orange juice, salad oil, stirring just till
  moistened.
  
  Bake in greased 9 1/2 x 5 x 3" pan in moderate oven 350 - 50 minutes
  or until done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Berry Berry Streusel Bars
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 16 bars
 
  1 1/2 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
  1 1/4 c  All-purpose flour
    1/2 c  Brown sugar, firmly packed
    3/4 c  Margarine or butter; melted
      1 c  Fresh or frozen blueberries
    1/3 c  Raspberry preserves
           -OR- strawberry preserves
      1 ts All-purpose flour
    1/2 ts Grated lemon peel (optional)
 
  Heat oven to 350 F.  Combine oats, flour, brown sugar and margarine;
  mix until crumbly.  Reserve 1 cup for topping; set aside.  Press
  remaining oat mixture onto bottom of ungreased 8 or 9-inch square
  baking pan. Bake 13 to 15 minutes or until light golden brown.  Cool
  slightly. In medium bowl, combine remaining ingredients; mix gently.
  Spread over crust. Sprinkle with reserved oat mixture, patting
  gently. Bake 20 to 22 minutes or until light golden brown.  Cool
  completely; cut into bars. Store tightly covered.
  
  Nutrition Information (1 bar): * Calories 190 * Fat 9 g * Sodium 110
  mg * Dietary Fiber 1 g
  
  Source: Quaker Oats Favorite Cookies Copyright 1994, The Quaker Oats
  Company Reprinted with permission from The Quaker Oats Company
  Electronic format courtesy of Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Oatmeal Scotchies 1994
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 4 dozen
 
  1 1/4 c  All-purpose Flour
      1 ts Baking Soda
    1/2 ts Salt
    1/2 ts Cinnamon
      1 c  Butter or Margarine-2 sticks
    3/4 c  Sugar
    3/4 c  Brown Sugar, firmly packed
      2    Eggs
      1 ts Vanilla or grated peel of
           - One Orange
      3 c  Quick or Old Fashioned Oats,
           -uncooked
     12 oz Pkg. Nestle Toll House
           -Butterscotch flavored
           -Morsels (2 cups)
 
  Preheat oven to 375F. In small bowl, combine flour, baking soda,
  salt, and cinnamon; set aside.
  
  In large mixer bowl, beat butter, sugar, brown sugar, eggs, and
  vanilla extract or orange peel until creamy.  Gradually beat in flour
  mixture. Stir in oats and butterscotch morsels.  Drop by measuring
  teaspoonfuls onto ungreased cookie sheets.  Bake 7-8 minutes for
  chewier cookies; 9-10 minutes for crisper cookies.
  
  PAN COOKIE VARIATION:  Spread dough into greased 15 x 10 x 1"
  baking pan. Bake 18 to 22 minutes.  Cool; cut into Thirty-Five
  2"squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sugarplum Bonbons
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 36 cookies
 
      1 c  Butter or margarine; soft
  1 1/2 c  Sifted confectioners' sugar
    1/4 c  Cocoa
    1/4 ts Almond extract
    1/2 c  Chopped blanched almonds
      2 c  Quick Quaker Oats, uncooked
           Flaked or shredded coconut
 
  Beat butter and sugar together until creamy.  Blend in cocoa and
  almond extract; mix thoroughly.  Stir in almonds and oats.  Chill
  dough until stiff, at least 2 or 3 hours.
  
  Break off pieces of dough; shape to form 1-inch balls.  Roll in
  coconut. Chill.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate-Scotch Drops
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 30 cookies
 
      6 oz Semi-sweet chocolate pieces
      6 oz Butterscotch pieces
  1 1/2 c  Quick Quaker Oats; uncooked
      1 c  Salted peanuts
 
  Melt chocolate and butterscotch pieces in top of double boiler over
  hot (not boiling) water; stirring occasionally.  Remove from heat;
  stir in oats and peanuts.  Drop by teaspoonfuls onto waxed paper.
  Chill.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: No-Bake Fudge Clusters
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 36 cookies
 
    1/3 c  Cocoa
  1 1/2 c  Sugar
    1/2 ts Salt
    1/2 c  Milk
    1/4 c  Light corn syrup
    1/4 c  Butter or margarine
      1 ts Vanilla
      2 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
      1 c  Flaked or shredded coconut
 
  Combine cocoa, sugar and salt in medium-sized saucepan.  Stir in milk
  and syrup.  Cook over medium heat, stirring until sugar is dissolved.
  Continue cooking, stirring occasionally, to soft ball stage (236
  degrees F.) or until syrup dropped into cold water forms a soft ball.
  
  Remove from heat; add butter and vanilla; stir until butter is
  melted. Stir in oats and coconut.  Drop by teaspoonfuls onto waxed
  paper. Chill.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: No-Bake Peanut Cookies
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 42 cookies
 
  1 1/2 c  Sugar
    1/4 ts Salt
    1/2 c  Milk
    1/4 c  Light corn syrup
    1/2 c  Peanut butter
      1 ts Vanilla
  1 1/2 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
    3/4 c  Coarsely-chopped peanuts
           -- (salted)
 
  Combine sugar, salt, milk and syrup in medium-sized saucepan.  Cook
  over medium heat, stirring until sugar is dissolved.  Continue
  cooking, stirring occasionally, to soft ball stage (236 degrees F.)
  or until syrup dropped into cold water forms a soft ball.
  
  Remove from heat; add peanut butter and vanilla; stir until blended.
  Stir in oats and peanuts.  Drop quickly by teaspoonfuls onto waxed
  paper. Cool.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Old-Fashioned Oatmeal Cookies
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 36 cookies
 
  1 1/2 c  Sifted all-purpose flour
      1 ts Soda
      1 ts Salt
  1 1/2 ts Cinnamon
    1/2 ts Nutmeg
    3/4 c  Shortening; soft
    1/2 c  Granulated sugar
      1 c  Brown sugar, firmly packed
      2    Eggs
    1/4 c  Milk
      3 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
      1 c  Raisins
 
  Sift together flour, soda, salt and spices into bowl.  Add shortening,
  sugars, eggs and milk.  Beat until smooth, about 2 minutes.  Stir in
  oats and raisins.  Chill dough about 1 hour.
  
  Roll out on lightly floured board or canvas to 1/4-inch thickness.
  Cut with floured 3-inch round cutter.  Place on greased cooky sheets;
  sprinkle lightly with sugar.  Bake in preheated moderate oven (375
  degrees F.) 12 to 15 minutes.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Merry Gingerbread Men
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 30 cookies
 
      1 c  Butter or margarine; soft
    1/2 c  Brown sugar, firmly packed
      1    Egg
    1/3 c  Light molasses
      3 c  Sifted all-purpose flour
    1/2 ts Soda
    1/4 ts Salt
    3/4 ts Cinnamon
    3/4 ts Ginger
    1/4 ts Nutmeg
  1 1/2 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
 
  Beat butter until creamy; gradually add sugar, beating until fluffy.
  Add egg; beat until light and fluffy.  Blend in molasses.  Sift
  together flour, soda, salt and spices.  Add to creamed mixture; blend
  well. Stir in oats. Chill dough at least 1 hour.
  
  Roll out on lightly floured board or canvas to 1/8-inch thickness.
  Cut with floured gingerbread man cutter.  Place on greased cooky
  sheets. Bake in preheated moderate oven (350 degrees F.) 10 to 12
  minutes; cool. Decorate with confectioners' sugar frosting, red
  cinnamon candies, semi-sweet chocolate pieces and currants.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Royal Coconut Cookies
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 24 cookies
 
  1 1/4 c  Sifted all-purpose flour
      1 ts Baking powder
      1 ts Soda
    1/2 ts Salt
    1/2 c  Granulated sugar
    1/2 c  Brown sugar, firmly packed
    1/2 c  Butter or margarine, soft
      1    Egg
    1/2 ts Vanilla
      1 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
      1 c  Flaked or shredded coconut
 
  Sift together flour, baking powder, soda and salt into bowl.  Add
  sugars, butter, egg and vanilla.  Beat until smooth, about 2 minutes.
  Stir in oats and coconut.
  
  Shape to form 1-inch balls.  Place on greased cooky sheets.  Bake in
  preheated moderate oven (350 F.) 12 to 15 minutes.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Jack and Jill Cookies
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 36 cookies
 
      1 c  Butter or margarine; soft
    3/4 c  Sugar
      1    Egg
      1 ts Vanilla
  1 1/2 c  Sifted all-purpose flour
      1 ts Soda
    1/4 ts Salt
  1 1/2 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
 
  Beat butter until creamy.  Gradually add sugar, beating until fluffy.
  Blend in egg and vanilla.  Sift together flour, soda and salt.  Add
  to creamed mixture; blend well.  Stir in oats.  For ease in handling,
  chill dough about 1 hour.
  
  Shape to form 1-inch balls.  Place on ungreased cooky sheets.  Flatten
  slightly with bottom of glass dipped in sugar.  Insert flat wooden
  stick or wooden skewer into each.  Bake in preheated moderate oven
  (375 F.) 10 to 12 minutes; cool.
  
  Frost cookies with confectioners' sugar frosting.  Attach chocolate
  shot for hair and gumdrop pieces for eyes, nose and mouth.  For girl
  cookies, pipe a bow onto hair with thick frosting.  Tie a ribbon bow
  onto stick for boy's bow tie.
  
  When frosting is set, insert sticks into large gumdrops so that
  cookies stand up.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Peanut Whirls
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 60 cookies
 
    2/3 c  Butter or margarine; soft
      1 c  Sugar
      1    Egg
      1 ts Vanilla
  1 1/4 c  Sifted all-purpose flour
      1 ts Baking powder
    1/2 ts Salt
      1 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
      1 oz Unsweetened chocolate
           -- melted and cooled
    1/4 c  Finely-chopped peanuts
           -- (salted)
 
  Beat butter and sugar together until creamy.  Blend in egg and
  vanilla. Sift together flour, baking powder and salt.  Add to creamed
  mixture; blend well.  Stir in oats.
  
  Divide dough in half.  To one half, add melted chocolate; add peanuts
  to remaining dough.  Roll out chocolate dough between two sheets of
  waxed paper to form a 15x10-inch rectangle.  Roll out peanut dough
  between two sheets of waxed paper to form a 15x10-inch rectangle.
  
  Place peanut dough on top of chocolate dough, removing all waxed
  paper. Starting with long side, roll up as for jelly roll.  Wrap in
  waxed paper and chill several hours or overnight.  Cut into 1/4-inch
  slices. Place on ungreased cooky sheets.  Bake in preheated moderate
  oven (350 F.) 10 to 12 minutes.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Crisp Oatmeal Treasures
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 42 cookies
 
    3/4 c  Sifted all-purpose flour
    1/2 ts Soda
    1/2 ts Salt
    1/2 c  Granulated sugar
    1/2 c  Brown sugar, firmly packed
    1/2 c  Shortening; soft
      1    Egg
  1 1/2 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
    1/4 c  Chopped nutmeats
 
  Sift together flour, soda and salt into bowl.  Add sugars,
  shortening, egg and vanilla.  Beat until smooth, about 2 minutes.
  Stir in oats and nutmeats.  Shape dough to form roll; warp in waxed
  paper and chill several hours or overnight.
  
  Cut into 1/4-inch slices.  Place on ungreased cooky sheets.  Bake in
  preheated moderate oven (350 F.) 10 to 12 minutes.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cherry Tree Cookies
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 36 cookies
 
    1/3 c  Shortening; soft
    3/4 c  Brown sugar, firmly packed
      1    Egg
      1 ts Vanilla
  1 1/4 c  Sifted all-purpose flour
    1/2 ts Soda
    1/2 ts Salt
    1/4 c  Milk
  1 1/2 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
           Red cinnamon candies
           Green colored sugar
           Chocolate shot
 
  Beat shortening and sugar together until creamy.  Blend in egg and
  vanilla. Sift together flour, soda and salt; add to creamed mixture
  alternately with milk.  Stir in oats.  Chill dough several hours.
  
  Roll out on lightly floured board or canvas to 1/8-inch thickness.
  Cut out "tree-tops" with floured 3-1/2-inch round cutter.  Cut out
  "tree trunks" about 1 inch tall with sharp knife.  Place circles on
  greased cooky sheet; attach "tree trunks".  Press cinnamon candies
  into "tree tops" and sprinkle with green colored sugar.  Sprinkle
  "tree trunks" with chocolate shot. Bake in preheated moderate oven
  (350 F.) 8 to 10 minutes.
  
  NOTE: Cookies can be cut with a tree-shaped cutter, if desired.
  Decorate as above.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut Butter Crisscross Cookies
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 108 cookies
 
  1 1/2 c  Shortening; soft
      1 c  Granulated sugar
  1 1/2 c  Brown sugar, firmly packed
      3    Eggs
     12 oz Chunk-style peanut butter
  3 1/2 c  Sifted all-purpose flour
      2 ts Soda
    3/4 ts Salt
      2 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
 
  Beat shortening and sugars together until creamy.  Add eggs, one at a
  time, beating well after each addition.  Blend in peanut butter. Sift
  together flour, soda and salt.  Add to creamed mixture; blend well.
  Stir in oats.
  
  Shape to form 1-inch balls.  Place on ungreased cooky sheets.  With
  tines of fork, press to make crisscrosses on each.  (If dough sticks
  to fork, occasionally dip fork in flour.)  Bake in preheated moderate
  oven (350 F.) 12 to 15 minutes.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sandies
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 36 cookies
 
      1 c  Butter or margarine; soft
    1/2 c  Sifted confectioners' sugar
      2 ts Vanilla
      2 c  Sifted all-purpose flour
    1/2 ts Salt
      1 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
    1/2 c  Chopped pecans
           Confectioners' sugar
 
  Beat butter until creamy.  Gradually add sugar, beating until fluffy.
  Blend in vanilla.  Sift together flour and salt.  Add to creamed
  mixture; blend well.  Stir in oats and pecans.
  
  Shape to form crescents, balls or logs.  Place on ungreased cooky
  sheets. Bake in preheated slow oven (325 F.) about 30 minutes.  While
  warm, sift confectioners' sugar generously over cookies.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sugar Crisps
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 42 cookies
 
    1/2 c  Shortening; soft
    1/2 c  Granulated sugar
    1/2 c  Brown sugar, firmly packed
      1    Egg
    1/2 ts Vanilla
    1/2 ts Almond extract
    1/2 ts Soda
      2 ts Vinegar
  1 1/4 c  Sifted all-purpose flour
    1/2 ts Salt
    3/4 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
 
  Beat shortening and sugars together until creamy.  Blend in egg and
  flavorings. Dissolve soda in vinegar.  Add to creamed mixture.  Sift
  together flour and salt.  Stir in oats.  For ease in handling, chill
  dough about 1 hour.
  
  Shape to form 1-inch balls.  Place on ungreased cooky sheets. Flatten
  with bottom of glass dipped in sugar.  Bake in preheated moderate
  oven (350 F.) about 12 minutes.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Four-In-One Cookies
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 66 cookies
 
      1 c  Shortening; soft
      1 c  Granulated sugar
      1 c  Brown sugar, firmly packed
      2    Eggs
    1/2 ts Vanilla
  1 1/4 c  Sifted all-purpose flour
      1 ts Soda
    1/2 ts Salt
      3 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
 
  Beat shortening, sugars, eggs and vanilla together until creamy.  Sift
  together flour, soda and salt.  Add to creamed mixture; blend well.
  Stir in oats.
  
  Shape to form 1-inch balls.  Place on greased cooky sheets, about 2
  inches apart.  Bake in preheated moderate oven (350 F.) 12 to 15
  minutes. Cool about 2 minutes, then remove cookies from cooky sheets.
  
  For variety, add 1 cup raisins, 1 cup salted peanuts, 6 oz. (1 cup)
  semi-sweet chocolate pieces or 1 cup flaked or shredded coconut with
  the oats.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate 'N Pecan Surprises
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 60 cookies
 
      1 c  Shortening; soft
      2 c  Brown sugar, firmly packed
      2    Eggs
      1 ts Vanilla
  1 1/2 c  Sifted all-purpose flour
      1 ts Soda
      1 ts Salt
      3 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
           Milk chocolate bars
           Pecan halves
 
  Beat shortening and sugar together until creamy.  Blend in eggs and
  vanilla.  Sift together flour, soda and salt.  Add to creamed mixture;
  blend well.  Stir in oats.  Chill dough several hours or overnight.
  Shape to form 1-inch balls.  Place on ungreased cooky sheets, about 2
  inches apart.  Bake in preheated moderate oven (375 F.) 10 to 12
  minutes. Immediately place a small square of milk chocolate bar on
  each. Remove cookies from cooky sheets; press pecan half into
  chocolate.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MULLED WINE
 Categories: Beverages, Cyberealm, Kooknet
      Yield: 14 servings
 
      3    Bottles red wine such as
           Burgundy or zinfandel 750 ml
           Each, or 10 1/2 cups
    2/3 c  Sugar
     16    Inches cinnamon sticks
      2 lg Nutmegs, whole, cracked
           Into large pieces (hammer)
      1 tb Whole star anise
      1 ts Allspice, whole
      1 ts Cloves, whole
      8    Quarter-size slices fresh
           Ginger
      1 lg Granny Smith apple, cored,
           Sliced thinly cross wise
      1 md Orange, halved lengthwise
           And thinly sliced crosswise
      1 md Orange peel, peeled from an
           Orange in a long spiral
 
  In a 5 to 6 quart pan over med-low heat, stir wine, 2/3 cups sugar,
  cinnamon, nutmegs, star anise, allspice, cloves, ginger, apple,
  orange, and orange peel until steaming. (Do not boil). To blend
  flavors, hold mulled wine at steaming, uncovered, for 15 minutes.
  Taste, and stir in more sugar, if desired. Ladle into mugs and serve,
  or reduce heat to very low and keep warm up to 2 hours. (Sunset Dec.
  1994).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SAUTING TECHNIQUES
 Categories: Info, Kooknet
      Yield: 1 info
 
 
  While stir-frying cooks small pieces of seafood and vegetables over
  high heat with constant stirring, sauting is done in a skillet over
  moderate heat with less activity. First you brown the fish on one
  side, then turn it over to finish cooking on the other  an ideal
  way to cook larger or more delicate pieces of fish.
  
  The fish can be whole, cut into easy-to-handle fillets, or cut into
  small pieces. Very thin fillets are tricky to saut because they
  become quite fragile as they cook; you might want to consider
  steaming them instead. To create a nice crisp coating when sauting,
  first dust the fish lightly with flour, cornmeal, breadcrumbs or
  finely chopped nuts.
  
  Once the fish is cooked and has been transferred to  warmed dinner
  plates, you can make sauce in a flash using the same skillet. Add a
  splash of lemon juice or white wine, some freshly chopped herbs
  and/or minced green onion, heat just until warmed and pour over the
  fish to serve. Or add a handful of chopped nuts to the skillet, toast
  over moderately high heat, and scatter over the fish.
  
  Because sauting requires the use of fat (oil, butter, or margarine),
  you can't avoid the added calories, but a skillet with a nonstick
  surface keeps added fat to a minimum. If you are not using a nonstick
  pan, be sure that a thin layer of fat evenly covers the bottom of the
  pan. You may need more or less oil than called for in the recipe
  depending on the size of the pan.
  
                                  How to Saut
  
  1. If cooking the fish uncoated, pat dry with paper towels to remove
  excess moisture and avoid splattering during cooking. If coating the
  fish, lightly dust with the chosen coating and pat to remove the
  excess.
  
  2. Heat the oil or butter in a large skillet over medium heat, then
  add the fish. Take are that the fish fits evenly in the pan without
  overlapping. If necessary, cook the fish in batches or in two pans at
  one time. Cook the fish until nicely browned, then carefully turn.
  
  3. Continue cooking until well browned on both sides and opaque
  through the thickest part of the fish. Cooking time will depend on
  the thickness of the fish, but figure roughly 10 minutes total for
  each inch of thickness.
  
  4. Transfer the fish to warmed dinner plates and cover with foil to
  keep warm. Add sauce ingredients to the pan and bring to a boil.
  
  5. Arrange the fish on individual plates, spoon sauce over the fish
  and serve.
  
  Simply Seafood Fall 1994
  
  Posted by Michael Prothro
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BAKING TECHNIQUES
 Categories: Info, Kooknet
      Yield: 1 info
 
 
  Baking is probably the most common cooking method, but not
  necessarily the first thing you think of for cooking fish. It is a
  good choice though because it offers a wealth of variety. And you can
  bake fish with very little or no added fat. Unlike the moist heat of
  steaming or poaching, oven heat is dry, so your most important
  consideration is that the fish remains moist while cooking.
  
  There are many ways to do this beginning with an even coating of
  seasoned breadcrumbs or a quick brush with olive oil or melted
  butter. You can top the fish with thinly sliced tomatoes, zucchini,
  mushrooms or other vegetables, which help maintain the moisture in
  the fish as it cooks. You can even oven-poach fish by cooking it
  either partially or totally submerged in fish stock, wine or other
  liquid, covering the baking dish with foil, or laying buttered foil
  directly on top of the fish pieces. Wrapping the fish, in lettuce
  leaves, parchment paper or foil, is probably the best way to keep
  fish moist as it bakes. This in fact becomes oven-steaming because
  the moisture is sealed in.
  
  Baking is so versatile that virtually any fish or shellfish can be
  baked, from the thinnest fillets to oysters on the half-shell to the
  largest whole fish that your oven can accommodate. Smaller fillets or
  fish pieces should be baked at higher temperatures (about 425F) to
  cook more quickly so there is less chance of drying out. Large pieces
  of fish and whole fish should be cooked at moderate temperatures
  (about 350F) so the heat can penetrate to the interior of the fish
  without overcooking the exterior.
  
                                   How to Bake
  
  1. Preheat the oven. Arrange the fish in an even layer in a lightly
  oiled or buttered baking dish, folding thin ends under if necessary
  to encourage even cooking.
  
  2. Sprinkle the fish with the seasoning, coating, vegetables or
  whatever is called for in your recipe.
  
  3. Bake the fish in the preheated oven until it is opaque through the
  thickest part of the fish. Cooking time will vary depending on the
  thickness of the fish and the accompanying ingredients.
  
  4. Transfer the fish and vegetables, if appropriate, to individual
  plates. If there are any cooking juices remaining in the dish, spoon
  a little over the fish and serve.
  
  Simply Seafood Fall 1994
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SMOKED SALMON
 Categories: Info, Kooknet
      Yield: 1 info
 
 
  Smoked salmon can be traced back to 1,000 B.C. In the United states,
  it goes back to the turn of the century  to Brooklyn and Queens,
  birthplace of the New York deli. For centuries seafood was smoked for
  the purpose of preservation; today it's smoked almost exclusively for
  flavor.
  
  Actually, smoking does very little to preserve seafood; it's the
  brining that precedes it that prolongs shelf life. For example, the
  beloved lox of the New York deli trade never saw smoke until the
  1940s. Other fish, carp, trout, and sturgeon, were smoked, but not
  salmon. Traditional lox, usually king salmon from the Pacific
  Northwest, was salted in barrels for up to a year and shipped by
  train from Seattle to New York. Rinsed in fresh water, it was ready
  to eat. Sugar was added to the brine to help mask the salt.
  
  The difference between lox and nova is salt. Nova has much less of it;
  i.e., nova is a milder cure. Nova is also traditionally made from
  Atlantic salmon from Nova Scotia, hence nova.
  
  While there's still a hankering for lox among older-generation Jews
  who grew up on it in the big cities, the market is now almost
  entirely for milder nova  so much so that the distinction has been
  all but lost. Lox has come to mean almost any mild-cured salmon.
  
  The smoked seafood business received a boost a few years ago when the
  FDA dropped a 5% minimum salt requirement for preservation, enabling
  smokers to produce milder products more in keeping with the tastes of
  the times. /this opened the door to a host of new smoked products
  which are lower in salt and often a great value because of the lower
  cost of raw material compared to the best salmon.
  
  There are two kinds of smoked seafood; hot-smoked and cold-smoked. A
  hot-smoked product is cooked and a cold-smoked product isn't.
  
                     Talking Smoked  A Guide to the Lingo
  
  Cold-Smoked: a smoked product that isn't cooked, i.e., one that
  smoked to an internal temperature no higher than 85F.
  
  Hot-Smoked: temperatures vary from smoker to smoker, but generally the
  internal temperature of hot-smoked products reaches 140F or more.
  
  Curing: a preservation method that can involve any combination of
  smoking, salting, drying, fermenting or acid curing.
  
  Mild Cure: a term applied mainly to salmon, mild cure means low salt
  content.
  
  Hard-Smoked: a smoked product that is heavily salted and low in
  moisture for a longer shelf life. Indian cured salmon (sometimes
  called "squaw candy") is hard-smoked; another example is salmon jerky.
  
  Kippered: in the U.K., kippered refers to a product; cold-smoked
  herring (called "kippers"). In the U.S., kippered refers to the
  process of hot-smoking. It can be applied to any number of species
  that have been hot-smoked.
  
  Lox: the word "lox" is a Yiddush corruption of the German word lachs
  for salmon. Traditionally it is salmon that is salted and held in
  barrels for up to a year before being rinsed in fresh water and
  marketed. More recently, lox refers to any mild-cured smoked salmon.
  
  Simply Seafood Fall 1994 Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mexican Mocha Pie
 Categories: Mexican, Pies, Desserts, Kooknet, Cyberealm
      Yield: 12 servings
 
      1 pk Unflavored gelatin
    1/3 c  Coffee flavored liqueur
    1/2 c  Cold water
      4    Eggs
      3 oz Semisweet chocolate
    1/4 c  Sugar
      1 ts Butter or margarine
    1/4 c  Almonds; slivered
  1 1/2 c  Heavy cream
      1    9-in pie shell; baked
 
  Sprinkle gelatin over 1/2 cup cold water in a measuring cup; let
  soften about 5 min. Seperate eggs, placing 2 egg whites in small bowl
  of an electric mixer and 4 egg yolks in top of a double
  boiler.(refrigerate remaining whites for use in another recipe)  Let
  egg whites warm to room temerature.
    Beat yolks slightly with a wooden spoon; stir in gelatin mixture,
  semisweet chocolate and 2 tablespoons of the sugar. Cook over hot, not
  boiling water, stiring until melted, about 10 min. Remove mixture from
  heat, stir in coffee flavored liqueur.
    Pour chocolate mixture into a medium-sized bowl; place in a large
  bowl of ice water. Stir mixture occasionally until it cools and is
  the consistency of unbeaten egg whites, about 15 minutes. Toast
  almonds: In a small skillet over medium heat, melt the butter. Add
  almonds; cook, stirring, just until golden brown. Cool.
    In chilled bowl of an electric mixer, whip heavy cream until stiff;
  refrigerate. Meanwhile, with electric mixer (use clean beaters), beat
  egg whites just until soft peaks form when beaters are slowly raised.
  Gradually beat in remaining 2 tablespoons sugar, beating until stiff
  peaks form when beaters are raised.
    With wire whisk or rubber spatula, using an under-and-over motion,
  fold beaten egg whites and 1 1/2 cups of the whipped cream into the
  chocolet mixture. Cover and refrigerate remaining whipped cream. Turn
  filling into pie shell, spreading filling evenly. Refridgerate until
  filling is firm, about 3 hours.
    Chop the toasted almonds. Spoon the remaining whipped cream into a
  pastry bag fitted with a #6 tip; pipe whipped cream along inside edge
  of the pie crust. With a spoon, sprinkle almonds around tne inside
  edge of the whipped cream. Refridgerate until ready to serve.
  
  Variation: add 1/2 teaspoon cinnamon to chocolate mixture.
  
  NOTE: We advise caution when preparing recipes that call for raw eggs
  to avoid exposure to salmonella.
  
  Source: McCalls Cooking School, Newfield Publications
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Ranch Wings
 Categories: Appetizers, Poultry, Kooknet, Cyberealm
      Yield: 14 servings
 
  1 1/2 lb Chicken wings
    2/3 c  Finely crushed round cracker
    1/2 ts Salt
      2 tb Bottled Ranch Dressing
    1/2 ts Paprika
 
    Cut off wing tips at joint.Cut each wing in half at joint.In a small
  bowl,toss chicken and dressing.On waxed paper,combine crushed
  crackers,paprika and salt;coat chicken with cracker mixture.In a 12 x
  8" baking dish ,covered with a paper towel,on high microwave 7 to 9
  minutes until chicken juices run clear when tested with a
  knife;rearrange halfway through cooking.If you desire,serve with
  additional Ranch dressing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chick-Fil-A Chicken Sandwich
 Categories: Poultry, Sandwiches, Kooknet, Cyberealm
      Yield: 1 servings
 
      3 c  Peanut oil
      1    Egg
      1 c  Flour
      1 c  Milk
  2 1/2 tb Powdered sugar
    1/2 ts Pepper
      2 tb Salt
      2    Skinless,boneless chicken>>>
           Breasts-halved
      4    Plain hamburger buns
      2 tb Melted butter
      8    Dill pickle chips/slices
 
  1) Heat oil  in a pressure cooker over med. heat to about 400 F. 2) In
  small bowl, beat egg and stir in milk. 3) In separate bowl, combine
  dry ingreds.-mix well. 4) Dip each piece of chicken in milk until it
  is fully moistened. 5) Roll moistened chicken in flour mixture untill
  completely coated. 6) Drop all 4 chicken pcs. into hot oil and close
  pressure cooker. When steam starts shooting through the pressure
  release, set timer for 3 1/2 min. 7) While chicken is cooking, spread
  a coating of melted butter on face of each bun. 8) When chicken is
  done, remove from oil and drain on paper towels. Place two pickles on
  each bottom bun; add a chicken breast, then the top bun.
  
  Yield: 4 sandwiches
  
  It is very important that oil be hot for this recipe. Test the
  temperature by dropping some of the flour coating into the oil. If it
  bubbles rapidly, your oil is probably hot enough. It should take abt.
  20 min. to heat up.
  
  To make a "deluxe" chicken sandwich, simply add two tomato slices and
  a leaf of lettuce. Mayonaise also goes well on this sandwich--it is a
  side order at the restaurant.
  
  Source:  "Top Secret Recipes" by Todd Wilbur
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Campbell's Quick Cassoulet
 Categories: Casseroles, Kooknet, Cyberealm
      Yield: 5 servings
 
      1 cn CAMPELL'S condensed creamy
           Onion soup
      1 cn CAMPBELL's condensed tomato
           Soup
      1 c  Water
      1 cn Small white beans, rinsed
           And drained  (16 oz)
    3/4 lb Kielbasa cut into 1/2" slice
      4 sm Potatoes, peel and quartered
      3 md Carrots, cut into 1/2" slice
    1/2 ts Dried thyme leaves, crushed
    1/8 ts Pepper
      1 ea Bay leaf
           Fresh thyme or parsley
           For garnish
 
  In 4 quart saucepan, combine soups and water. Add beans, kielbasa,
  potatoes, carrots, thyme, pepper and bay leaf. Over medium heat, heat
  to boiling, stirring occasionally. Reduce heat to low. Cover; cook 25
  minutes or until vegetables are tender, stirring occasionally.
  Discard bay leaf. Garnish with thyme, if desired.
  
  Source "Campbell's Quick and Easy Recipes" ;1993
  
  \/\/. <. |>. 9/21/94
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hellmann's Chicken Potato Salad Ole
 Categories: Salads, Kooknet, Cyberealm
      Yield: 6 servings
 
      2 lg Tomatoes, seeded and chopped
    3/4 c  Green onion, chopped
    1/4 c  Fresh cilantro, chopped
      1 tb Pickled jalapeno peppers
  1 1/2 ts Salt
      1 c  HELLMANN's mayonnaise
      3 tb Lime juice
      1 ts Chili powder
      1 ts Ground cumin
      2 lb Small red potatoes, cooked
           Sliced 1/4" thick
      2 c  Cooked chicken, shredded
      1 lg Yellow bell pepper diced
           -=or=-
      1 lg Red bell pepper diced
           Lettuce leaves
           Tortilla chips
           Lime wedges
 
  In medium bowl combine tomatoes, green onions, chopped cilantro,
  jalapeno peppers and 1 teaspoon of the salt; set aside. In large bowl
  combine mayonnaise, lime juice, chili powder, cumin and remaining 1/2
  teaspoon salt. Add potatoes, chicken, yellow bell pepper and half of
  the tomato mixture; toss to coat well. Cover; chill. To serve, spoon
  salad onto lettuce lined platter. Spoon remaining tomato mixture over
  salad. If desired, garnish with tortilla chips and lime wedges.
  
  Source "Hellmann's Mayonnaise Over 100 Ways to Bring Out The Best"
  ;1990
  
  \/\/. <. |>. 10/5/94
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bleuberry Grunt
 Categories: Desserts, Kooknet
      Yield: 6 -8 serving
 
 
  Sauce:
  
  4 cups   Wild Fresh or frozen Bleuberries  1  L 1/2 tsp Nutmeg 2 ml
  1/2 tsp Cinnamon                          2 ml 3/4 cup Sugar 175 ml 1
  tbsp Lemon juice                      15 ml 1/2 cup Water 125 ml
  
  Dumplings:
  
  2 cups   Flour                           500 ml 4 tsp Baking Powder
  20 ml 1/2 tsp  Salt                              2 ml 1 tbsp Sugar 15
  ml 2 tbsp Butter or shotening              25 ml
         Milk
  
  Heat berries, spices, sugar, lemon juice and water in a skillet;  boil
  gently until well blended and slightly cooked down.
  
  Sift flour, baking powder, salt and sugar into a bowl.  Cut in butter
  and add enough milk to make a soft biscuit dough.  Drop by spoonfuls
  into hot berry sauce. Cover tightly with a lid and simmer for 15
  minutes (no peeking)
  
  The dumplings should be puffed and well cooked through.  Transfer
  cooked dumplings to serving dish.  Ladle sauce over top; serve with
  whipped cream. Scrumptious!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Ployes    (Griddle Cakes)
 Categories: Breakfast, Kooknet, Cyberealm
      Yield: 8 -10 servin
 
 
  1 cup refined buckwheat flour 1 tsp salt 1/2 cup flour, all purpose 1
  cup cold water 1 1/2 cups boiling water 1 tsp baking powder
  
  Mix together buckwheat flour, salt, all purpose flour and cold water
  to form thick paste.  Add boiling water and mix well.  Add baking
  powder and continue to mix until smooth. Cook in preheated,
  medium-hot cast iron pan without butter.  Cook in same way as
  pancakes, but do nut turn ployes over; they are cooked when the
  surface is covered with small bubbles. They are delicious buttered,
  and also with melasses.
  
  Traditional from the Madawaska region of New Brunswick.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Navy Bean Soup
 Categories: Soups, Kooknet, Cyberealm
      Yield: 8 servings
 
      2 c  Navy beans
      3 qt Water;cold
      1 ea Meaty ham bone OR
           Small shank end of ham
      1 ea Large onion;minced
    1/2 ts Sugar
      2 ea Celery stalks; minced
           Milk or water
           Salt and pepper
 
  Quick-cooking dried beans do not REQUIRE overnight soaking.  Some
  people however, believe even those are better for soaking.  Others
  prefer the old-fashioned type. If you prefer to soak beans, measure
  the amount of water specified in this recipe and leave beans in it
  overnight. Next morning, add the remaining ingredients.  No draining
  is necessary. 2 cups beans = 1 lb.
  
  Place beans and water in kettle with ham bone.  Add onion, sugar and
  celery.  Bring slowly to boiling point.  Cover and simmer 4 to 5 hours
  until beans are tender and the liquid partially cooked down.  Remove
  ham bone.
   For smooth soup, rub through a coarse sieve.  Or mash beans lightly
  with a potato masher for a chunkier soup.  If you prefer, you may
  leave beans whole.
   Cut ham off bone; add ham to soup.  Season to taste.  Dilute if
  desired with additional milk or water.  Serve hot.
  
  Source: Betty Crocker's Picture Cook Book Typos by Dorothy Flatman
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pepperoni Pizza Bread ABM
 Categories: Breads, Kooknet, Cyberealm
      Yield: 1 lb loaf
 
    3/4 c  Water
      2 c  Bread flour
    1/4 c  Shredded Mozzarella cheese
      1 tb Sugar
      1 ts Garlic salt
      1 ts Dried Oregano Leaves
      1 ts Bread Machine Yeast
    1/2 c  Sliced Pepperoni
 
  Measure carefully, placing all ingredients, except pepperoni, in bread
  machine pan in the order recommended by the manufacturer.  Add
  pepperoni at the raisin/nut signal, or 5 to 10 minutes before the
  last kneading cycle ends.
  
  Select Basic/White cycle.  Use Medium or Light crust color.  DO NOT
  USE DELAY CYCLES.  Remove baked bread from pan and cool on wire rack.
  
  NOTE: This recipe is not recommended for 1 1/2 lb bread machines with
  cast aluminumm pans in horizontal-loaf shape.
  
  Per 2 oz. Slice: Calories 175, Protein 6g, Carbohydrate 29g, Fat 4g,
  Cholesterol 5mg. Sodium 270 mg.
  
  From: "Bread Machine Recipes" by Gold Metal   Book #6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Orange-Whole Wheat Breakfast Bread ABM
 Categories: Breads, Kooknet, Cyberealm
      Yield: 1 lb loaf
 
 12 1/2 oz Water
      1 tb Softened Margarine or Butter
      1 c  Bread Flour
      2 tb Wheat Germ
      1 tb Dry Milk
      1 tb Sugar
      1 ts Salt
      1 ts Grated Orange Peel
  1 1/4 ts Bread Machine Yeast
 
  Measure carefully, placing all ingredients in bread machine pan in the
  order recommended by the manufacturer.
  
  Select Basic/White cycle.  Use Medium or Light crust color.  DO NOT
  USE DELAY CYCLES.  Remove baked bread from pan and cool on wire rack.
  
  Per 2 oz. slice: Calories 160, protein 5g, Carbohydrate 28g, fat 3g,
  Cholestrol 0, Sodium 290mg
  
  From: "Bread Machine Recipes" by Gold Metal   Book #6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Multigrain loaf ABM
 Categories: Breads, Kooknet, Cyberealm
      Yield: 1 lb loaf
 
     13 oz Water
      1 tb Softened margarine or butter
      1 c  Bread Flour
    3/4 c  Whole Wheat Flour
    2/3 c  7-grain or multigrain cereal
      2 tb Packed Brown Sugar
      1 ts Salt
      2 ts Bread Machine Yeast
 
  Measure carefully, placing all ingredients in bread machine pan in the
  order recommended by the manufacturer.
  
  Select Whole Wheat or Basic/White cycle.  Use Medium or Light crust
  color. Remove baked bread from pan and cool on wire rack.
  
  Per 2 oz. slice: Calories 140, protein 4g, Carbohydrate 27g, fat 2g,
  Cholestrol 0, Sodium 270mg
  
  From: "Bread Machine Recipes" by Gold Metal   Book #6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Theada's Egg Noodles
 Categories: Cheese/eggs, Kooknet, Cyberealm
      Yield: 8 servings
 
      1 c  Flour
      1 pn Salt
      1    Egg, beaten well
    1/2    Egg Shell filled with Milk
 
  Put flour in bowl and make a well in the center of the flour.  Add
  salt, egg and milk.  Stir with a fork and work as much flour as
  possible into the liquids.
  
  Roll out on floured board to 1/8 to 1/4" thickness.  Cut into 1/2"
  strips for noodles let air dry.  A dry towel maybe placed over them.
  Turn a couple of times during the day.
  
  Add to boiling hot stock or broth and cook until thick.
  
  DO NOT DOUBLE!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Muczynski's Polska Kolbasa
 Categories: Meats, Kooknet
      Yield: 10 lbs.
 
     10 lb Pork Butt, coarsely ground
      2 tb Salt
      1 tb Pepper
      1 tb Pepper Corns, crushed
    1/4 tb Garlic Powder
      3 md Handfuls Of Mustard Seed
     10    Feet of Natural Casing
 
  Mix all ingredients well.  Cover.  Refrigerate overnight.
  
  Soak the natural casing in warm salt water until they become elastic
  about 30 minutes. Using coarse cut again, grind mixture into casing
  using sausage nozzle. Tie off at 6" to 12" links or 24" links with
  string at the beginning and end of each link. Refrigerate for long
  storage. Boil for 15 to 20 minutes. Quench with cold water then cook
  in pot until meat thermometer reads 150F or bake, broil, or smoke
  until meat turns dark. Hang for 2-3 days to dry.
  
  Recipe from Mac Muczynski/Cheryl Schroyer May.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Butterscotch Ice Cream Cake
 Categories: Cakes, Kooknet, Cyberealm
      Yield: 10 servings
 
MMMMM---------------------------CRUST--------------------------------
      1 c  Graham Cracker Crumbs
    1/3 c  Pecans, toasted and finely
           -chopped
    1/3 c  Butter, melted (5 1/3 tbs)
      2    Eggs
    1/3 ts Nutmeg
     12 oz Pkg. Nestle Toll House
           -Butterscotch flavored
           -Morsels (2 cups)

MMMMM--------------------------FILLING-------------------------------
      2 c  Heavy Cream, divided
    2/3 c  Pecans, toasted and chopped
 
  CRUST:  In small bowl, combine graham cracker crumbs, pecans, and
  butter. Press firmly on bottom and 1" up side of 9" springform pan.
  Refrigerate.
  
  FILLING:  In saucepan, combine 1/2 C heavy cream, eggs and nutmeg.
  Cook over medium-low heat, whisking constantly, until mixture is
  slightly thickened, about 6 minutes.  Remove from heat.  Add
  Butterscotch Morsels; let stand 3 minutes.  Whisk until smooth.
  Transfer to large mixing bowl. Refrigerate 20 minutes.
  
  In mixer bowl, beat remaining 1 C heavy cream until stiff peaks
  form; fold into cooled mixture.  Pour 1/2 mixture into crust;
  sprinkle with 1/3 c chopped pecans.  Spoon remaining filling over nut
  layer. Garnish with remaining chopped pecans.  Cover; freeze 6 hours.
  
  Makes 8 to 10 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Butterscotch Apple Pecan Cobbler
 Categories: Desserts, Kooknet, Cyberealm
      Yield: 12 servings
 
     12 oz Pkg. Nestle Toll House
           -Butterscotch flavored
           -Morsels (2 cups)
    1/4 c  Brown Sugar, firmly packed
    1/4 c  All-purpose flour
    1/2 ts Cinnamon
  2 1/2 lb Tart Apples, peeled & diced

MMMMM--------------------------TOPPING-------------------------------
    1/2 c  All-purpose Flour
    1/4 c  Brown sugar, firmly packed
      4 tb Butter (1/2 stick)
      1 c  Pecans, chopped
    3/4 c  Quick or Old Fashioned Oats,
           -uncooked
 
  Preheat oven to 375F.  In small bowl, combine Butterscotch Morsels,
  brown sugar, flour and cinnamon; set aside.  Place apples in 13 x 9"
  baking pan; sprinkle morsel mixture over apples.  Bake 20 minutes.
  
  TOPPING:  Combine flour and brown sugar, cut in butter until crumbly.
  Stir in pecans and oats; sprinkle over apple mixture.  Bake 30-40
  minutes until apples are tender.  Cool slightly. Serve with ice cream
  or whipped cream.
  
  Makes 10-12 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Country Hams: Virginia, Smithfield, Kentucky, etc.
 Categories: Meats, Kooknet, Cyberealm
      Yield: 1 ham
 
      1    Ham
      1 qt Cider
    1/4 c  Brown Sugar
           Black Pepper
           Corn Meal
           Brown Sugar
 
  It is the custom in some parts of the U.S. to hang hams, after special
  processing, for several years, after which time, of course, they
  develop a heavy exterior mold.
  
  To prepare one of these old hams, soak it in cold water to cover for
  24 to 36 hours.  Then scrub it well, using a brush and yellow soap,
  if necessary, to remove the mold.  Rinse thoroughly and place in a
  kettle of simmering water, skin side down.  Allow 20 minutes to the
  pound until the meat reaches an internal heat of 150.  Add to the
  water before last 1/4 of cooking time:  cider and 1/4 cup of brown
  sugar.
  
  Drain when the cooking time has elapsed.  Remove the skin while the
  ham is still warm, being careful not to tear the fat.  Trim the fat
  partially. Dust the ham with a mixture of black pepper, corn meal,
  and brown sugar.
  
  Put in a 425 oven long enough to glaze it.  If you want more of a
  baked quality allow the ham to reach an internal heat of 160 to
  165. Serve hot or cold.  Be sure to slice very, very thin.
  
  SOURCE: The Joy Of Cooking Cookbook 1973
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Leftover Potato Cakes Version 1
 Categories: Vegetables, Breakfast, Kooknet, Cyberealm
      Yield: 4 servings
 
MMMMM------------------SHAPE INTO LITTLE CAKES-----------------------
           Leftover mashed potatoes

MMMMM----------------------------ADD---------------------------------
      1    Egg, beaten
           Parsley, chopped
           Celery, chopped
           Celery seed
    1/4 c  Chopped sauteed onions or
           -raw onion, grated
      1 pn Nutmeg, grated

MMMMM----------------------DIP THE CAKES IN---------------------------
           Flour, bread crumbs, or
           -crushed cornflakes

MMMMM---------------------MELT IN A SKILLET--------------------------
           Butter or Fat
 
  Brown the cakes in the butter on one side, reverse them and brown the
  other side.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Leftover Potato Cakes Version 2
 Categories: Breakfast, Kooknet, Cyberealm
      Yield: 4 servings
 
      2 c  Leftover Mashed Potatoes
           Butter
           Crushed Cornflakes
 
  Roll the potatoes into balls and flatten them.  Dip them in Melted
  butter. Roll them in crushed cornflakes.  Place them in a greased
  pan. Bake the balls until they are well heated.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Empaadas
 Categories: Desserts, Fruits, Meats, Kooknet
      Yield: 24 empaadas
 
MMMMM---------------------------PASTRY--------------------------------
      2 c  All-purpose Flour
    1/2 ts Salt
      1 ts Baking Powder
      8 tb Margarine
      6 tb Cold Water
      1    Egg for glaze

MMMMM-----------------------SWEET FILLING----------------------------
           Jam, preserves, or chopped
           -fresh fruit mixed with
           -sugar, raisins, cinnamon,
           -and chopped nuts.

MMMMM------------------------MEAT FILLING-----------------------------
      3 tb Oil (for frying)
      1 lb Lean Hamburger
      2    Garlic Cloves
      2 tb Onion, chopped
    1/4 c  Fresh Parsley, chopped (or
           -1 tb dried)
      3 tb Seedless Raisins
      1    Hard-boiled Egg, minced
     10    Green or Black Olives, diced
    1/4 ts Cumin
           Salt
           Pepper
      2 tb Tomato Sauce
 
  PREPARE PASTRY:  In large mixing bowl, combine flour, salt, and baking
  powder.  Add cut-up margarine and mix together with fork or pastry
  blender until dough forms rice-sized bits.
    Add a little cold water, stir, then add more water as needed just
  until dough forms a ball.  Turn dough onto a piece of wax paper and
  press it into a ball.  Refrigerate until filling is prepared.
  
  PREPARE FILLING:  If using fresh fruit mixture, chop fruit, prepare,
  and set aside in bowl.
    For Meat filling, add oil to frying pan along with chopped onion and
  pressed garlic.  Saut on medium heat for 3-4 minutes, stirring
  frequently.
    Add crumbled ground beef and cook.  Add all other ingredients and
  stir. If needed, add 1 or 2 tablespoons water.  Cook together 3
  minutes. Remove pan from heat and set aside.
  
  TO FORM EMPAADAS:  Lightly grease cookie sheet.  Work with a small
  portion of dough at a time.  Using a floured work surface, roll out
  dough to about 1/8" thickness.  Cut dough into rounds, about 4" in
  diameter.
  
    Put a teaspoon of filling in the center of each dough round.  Fold
  half the dough over, covering the filling and making a half-moon
  shape. Press a fork, dipped in flour, around dough edges to seal.
  Brush top with a beaten egg for glaze.
    Bake Empaadas in a 400F oven fro 15 to 20 minutes, or until golden
  brown.  Serve warm.  To prepare ahead, cool on wire racks, then wrap
  airtight and freeze.
  
  Makes 24 small Empanadas.
  
  SOURCE:  S.H.A.R.E. Colorado Dec. 1994/Jan. 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cheese 'N Onion Bread ABM
 Categories: Breads, Kooknet, Cyberealm
      Yield: 1 1/2 lb.
 
  1 1/4 c  Milk
      2 tb Butter
      1 tb Sugar
      1 ts Salt
    1/2 ts Garlic powder
    1/8 ts Paprika
  3 1/2 c  Flour, bread
      1 pk Yeast; 2 to 3 tsp.
      1 c  Cheese, Cheddar; shredded
    1/3 c  Onion, red; minced
 
  Measure ingredients into baking pan according to order recommended by
  your machine.
  
  Select "raisin bread" setting.
  
  NOTE: 1-1/8 cups water and 1 tbsp. powdered milk may be used instead
  of 1-1/4 cup fresh milk.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fillet of Fish Amandine
 Categories: Main dish, Fish, Microwave, Kooknet, Cyberealm
      Yield: 4 servings
 
    1/4 c  Butter (or marg.)
    1/4 c  Almonds; sliced
  1 1/2 ts Lemon juice
     16 oz Fish fillets; thawed
           Salt; to taste
           Lemon slices; opt.
           Parsley sprigs; opt.
 
  Place butter, almonds, and lemon juice in a 12x8x2" baking dish.
  Microwave at HIGH for 6 to 8 minutes or until almonds are golden,
  stirring twice. Remove almonds with a slotted spoon, reserving butter
  mixture in baking dish; set almonds aside.
  
  Sprinkle fillets with salt, and coat with butter mixture.  Arrange in
  dish with thickest portion to outside (thinner portions may overlap,
  if necessary). Cover with clear plastic wrap.
  
  Microwave at HIGh for 2 to 4 minutes or until fish flakes easily when
  tested with a fork, giving dish one half-turn during cooking.
  Carefulle remove fish to a serving platter; spoon almonds over top.
  
  SOURCE: Southern Living Magazine, May 1980. Typos by Nancy Coleman.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sweet-And-Sour Fish #2
 Categories: Main dish, Fish, Microwave, Kooknet, Cyberealm
      Yield: 4 servings
 
      3 tb Cornstarch
    1/4 c  Water; cold
      8 oz Tomato sauce
      8 oz Pineapple chunks; undrained
    1/2 c  Sugar, brown; firmly packed
    1/3 c  Vinegar, red wine
    1/4 c  Onion; chopped
      1 sm Green pepper; cut in 1/2"
           -strips
     16 oz Fish fillets; thawed
 
  Combine cornstarch and cold water in a 2-quart glass measure or deep
  casserole dish, stirring well to dissolve cornstarch.  Add the tomato
  sauce, pineapple chunks, brown sugar, vinegar, onion, and green
  pepper; stir well to dissolve the sugar.
  
  Microwave at HIGH for 4 minutes, stirring once; then stir well at end
  of cooking period.  Microwave at HIGH for 4 to 6 minutes or until
  thickened and bubbly, stirring at 1-minute intervals.
  
  Arrange fillets in a 12x8x2" baking dish with thicker portions to
  outside of dish (thinner portions may overlap, if necessary).  Pour
  sauce evenly over fillets. Cover with waxed paper; microwave at
  MEDIUM HIGH for 7 to 9 minutes or until fish flakes easily when
  tested with a fork, giving dish one half-turn during cooking.
  
  SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rhubarb Jam
 Categories: Jelly/jam, Kooknet, Cyberealm
      Yield: 1 servings
 
      5 c  Rhubarb
      3 c  White sugar
      1 sm Jello powder
 
    Cook rhubarb and then add sugar, mixing well.  Add Jello and stir
  until dissolved.  Seal in jars
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rhubarb Jam (Old recipe)
 Categories: Jelly/jam, Kooknet, Cyberealm
      Yield: 12 pints
 
     15 c  Rhubarb, cut up
     14 c  Sugar
      8 ea Oranges
      1 c  Walnuts
 
    Put oranges through food chopper.  Put sugar and oranges over
  rhubarb and let soak overnight.  Next morning cook slowly for 1 1/2
  hours. Add walnuts and put in hot jars.  This makes 5 to 6 quarts (5
  to 6 liters). This recipe is about 50 years old.
  
  SOURCE:  GRANDMA'S COOKING COMPILED BY: The Recipe Book Committee of
  the Mennonite Traditional Cooks
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rhubarb Jam (Freezer Jam)
 Categories: Jelly/jam, Kooknet, Cyberealm
      Yield: 3 pints
 
      4 c  Sugar
      5 c  Rhubarb, cut fine
      1 pk Strawberry jello (6 oz)
 
   Stir rhubarb and sugar together and let stand overnight.  Then boil
  10 to 15 minutes.  Remove from stove and add strawberry jello and
  stir till dissolved.  Fill jars, leaving room for expansion.  Cool
  and put in freezer.  Delicious.
  
  Note:  There was no indication in the recipe to tell how much this
  will make ie quarts/pints etc.  Comparing this recipe leads me to
  estimate it will make approx 3 pints, maybe more.
  
  SOURCE:  GRANDMA'S COOKING COMPILED BY: The Recipe Book Committee of
  the Mennonite Traditional Cooks
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rhubarb Orange Jam
 Categories: Jelly/jam, Kooknet, Cyberealm
      Yield: 1 quart
 
      4 c  Rhubarb, diced
      8 ea Oranges
  2 1/2 c  Sugar
 
   Wash rhubarb and dice.  Put oranges through food chopper.  Mix fruit
  and sugar in large saucepan.  Cook to boiling point, then reduce heat
  and cook slowly for 2 hours or until jam is thick and clear.  Pour
  into hot jars and seal.  Makes 1 quart (1 Liter).
  
  SOURCE:  GRANDMA'S COOKING COMPILED BY: The Recipe Book Committer of
  the Mennonite Traditional Cooks
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rhubarb Apricot Jam
 Categories: Jelly/jam, Kooknet, Cyberealm
      Yield: 1 servings
 
      2 c  Dried apricots
      6 c  Cooked rhubarb
      8 c  Sugar
 
    Soak apricots overnight.  In the morning cut in half and add the
  cooked rhubarb.  Place all in a kettle, adding the sugar and cook at
  medium heat for 20 to 30 minutes or until desired thickness.  Pour
  into hot jars and seal.
  
  SOURCE:  GRANDMA'S COOKING COMPILED BY: The Recipe Book Committee of
  the Mennonite Traditional Cooks
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rhubarb Banana Jam
 Categories: Jelly/jam, Kooknet, Cyberealm
      Yield: 1 servings
 
      4 c  Cooked rhubarb
      6 c  Sugar
      2 lg Bananas, cut fine
 
   Mix well and bring to boil and boil for 35 minutes or until thick.
  Pour into hot jars and seal.
  
  SOURCE:  GRANDMA'S COOKING COMPILED BY: The Recipe Book Committee of
  the Mennonite Traditional Cooks
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rhubarb and Pineapple Jam
 Categories: Jelly/jam, Kooknet, Cyberealm
      Yield: 1 servings
 
      8 c  Rhubarb, cut up
      2 c  Chopped pineapple
      4 c  Sugar
 
    Mix all together and boil till jam stage, about 30 minutes.  Pour
  into hot jars and seal.
  
  SOURCE:  GRANDMA'S COOKING COMPILED BY: The Recipe Book Committee of
  the Mennonite Traditional Cooks
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut Butter Cheesecake Squares
 Categories: Desserts, Cheesecake, Cookies, Kooknet, Cyberealm
      Yield: 16 servings
 
MMMMM----------------------------BASE---------------------------------
  1 1/2 c  Graham cracker crumbs
      3 tb Sugar
    1/4 c  Butter flavor Crisco, melted
      1 tb Milk

MMMMM--------------------------FILLING-------------------------------
      1 pk Cream cheese, 3 oz, softened
    1/4 c  Creamy Peanut Butter
    1/4 c  Sugar
    1/4 c  Milk
      1    Egg
    1/2 c  Chopped peanuts (optional)

MMMMM--------------------------DRIZZLE-------------------------------
    1/4 c  Semi-sweet chocolate chips
      1 ts Butter Flavor Crisco
 
  1. Heat oven to 350 degrees.
  
  2. For base, combine crumbs and 3 tablespoons sugar in small bowl.
  Combine melted butter flavor Crisco and one tablespoon milk,  Stir
  into crumbs. Press lightly into 8 x 8 x 2-inch pan. Bake at 350
  degrees F. for 20 to 22 minutes.
  
  3. For filling, beat cream cheese and peanut butter in small bowl at
  medium speed of electric mixer until well blended.  Add 1/4 cup
  sugar, 1/4 milk and egg.  Beat well. Stir in chopped nuts.  Spread
  over Baked crust. Return to oven. Bake 20 to 22 minutes, or until set.
  
  4. For drizzle, melt chocolate chips and Butter Flavor Crisco on very
  low heat or at 50% power in microwave. Stir to combine. Drizzle from
  end of spoon back and forth over top.  Chill. Cut into 2 x 2-inch
  squares. Cover. Store in refrigerator.
  
        Larry Bibich
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bill Schoonover's 24 Hour Salad
 Categories: Cyberealm, Kooknet, Salads
      Yield: 1 large bowl
 
      1    Head of lettuce, broken up
    1/2 c  Spring onions, chopped
    1/2 c  Chopped celery
      1 cn Sliced water chestnuts
      1 pk Frozen peas
      2 c  Mayonnaise
    1/2 c  Parmesan cheese
    1/2 ts Garlic powder
    1/2 ts Salt
      1 lb Bacon, crisp and broken up
      5    Hard boiled eggs, mashed
      2    Tomatoes, cut in wedges
 
  Break lettuce in the bottom of a large bowl. Add the next 3
  ingredients. Spread frozen peas over the top of all. Seal with
  mayonnaise. Sprinkle parmesan cheese, garlic powder, and salt over
  the top. Cover and refrigerate overnight.
  
  Before serving, garnish with bacon, eggs, and tomato wedges.
  
  Bill's note: "I honestly don't know who to credit for this recipe. I
  typed this from an old, wrinkled and browned bit of paper.. must have
  been around for ages!"
  
  Posted by Bill Schoonover, Destinations BBS and Kook-Net Node
  Typed in MM format by Linda Fields, Cyberealm BBS and home of
  Kook-Net, Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Light Fettucine Alfredo
 Categories: Cyberealm, Kooknet, Italian, Low-fat
      Yield: 4 servings
 
  1 1/3 c  Skim milk
      2 sm Garlic cloves, minced
      2 ts Flour
      2 tb Fat-free cream cheese
      1 c  Grated parmesan cheese
      1 tb +2 t. Molly McButter (TM)
           Natural Butter Flavor
           Sprinkles
      4 c  Hot cooked fettuccine
 
  In a medium saucepan over high heat, whisk milk, garlic, flour and
  cream cheese. Bring to a boil, whisking constantly. Reduce heat and
  simmer for 2 minutes or until thickened. Add Parmesan, whisk until
  blended. Remove from heat. Stir in Molly Mc Butter. Pour sauce over
  hot fettuccine. Sprinkle with parsley and pepper if desired.
  
  Per serving: 5 gm fat; 310 cal; 17 gm pro; 48 gm carbo; 550 mg
  sodium; 15 mg chol. Source: Advertisement for Molly McButter (TM)
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Good-For-You Gingerbread
 Categories: Cyberealm, Kooknet, Mom's best, Cakes, Low-fat
      Yield: 9 servings
 
      1 c  All purpose flour
    1/2 c  Whole-wheat flour
    1/4 c  Packed brown sugar
    3/4 ts Ground ginger
    3/4 ts Ground cinnamon
    1/2 ts Baking powder
    1/2 ts Baking soda
      2    Egg whites, beaten slightly
    1/2 c  Buttermilk
    1/2 c  Unsweetened applesauce
    1/2 c  Molasses
 
  1. Preheat oven to 350F. Lightly spray an 8x8x2 baking pan with
  nonstick spray and set aside.
  
  2. In a large bowl, stir together the all purpose flour, whole wheat
  flour, brown sugar, ginger, cinnamon, baking soda and baking powder.
  
  3. In a small bowl, combine the egg whites, buttermilk, applesauce,
  and molasses. Add the buttermilk mixture to the flour mixture. Beat
  with an electric mixer until combined.
  
  4. Transfer the batter to the prepared pan. Bake for 30-35 minutes or
  until a toothpick comes out clean. Cool on a wire rack for 10 minutes.
  Remove from pan and serve warm.
  
  Per serving: 149 calories; 1 gm fat; 0 gm cholesterol.
  
  Source: Healthy Homestyle Cooking
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Elaine's Cheesecake
 Categories: Cheesecake, Cyberealm, Kooknet
      Yield: 12 servings
 
      1 c  Sugar, granulated
      2 lb Cream Cheese
      2 lg Eggs
      1 c  Sour Cream
      1 ts Vanilla
      3 tb Cornstarch
      1 c  Graham Cracker Crumbs
    1/4 c  Butter or Margarine
  1 1/4 c  Oreo Cookie Crumbs
    1/4 c  Butter or Margarine
      3 tb Sugar, granulated
 
  :       In a small bowl, blend well the graham cracker crumbs, butter
  or margarine, and 3 tablespoons granulated sugar. Press the crumb
  mixture in the bottom of a greased 8" or 9" springform pan. Place the
  pan in the freezer to chill while you prepare the filling.
  :       In a mixer bowl, mix the cream cheese and sugar until smooth
  and light. I, myself, mix alternately 8 ozs. of the cream cheese and
  1/4 cup of the sugar. This is just to ensure it is evenly mixed. When
  the cream cheese and sugar mixture is light and creamy, mix in the
  eggs, vanilla, and the cornstarch, making sure it is mixed well. It
  should be a nice light yellow color. Mix in the sour cream until well
  mixed. Pour the mixture into the prepared springform pan.
  :       Bake in a preheated 450 degree oven for 10 minutes. Reduce the
  temperature to 200 degrees and bake for another 45 minutes. Turn oven
  off and allow the cheesecake to cool in the oven with the door opened
  slightly for 2 1/2 to 3 hours. Remove sides from pan and chill in
  refrigerator for another 2 to 3 hours. Then slide the cheesecake off
  the bottom of your pan, if you wish.
  
       ** You can use the Oreo Cookie Crumbs in place of the Graham
  Cracker Crumbs for a wonderfully delightful change. (This is the way
  that most of the people order it from me.)
  
      *** Before placing the cheescake in the oven for baking, I always
  sprinkle a bit of the crumbs on top for garnish. Really looks nice!
  
     **** Last hint: I put a pan with about 2-3 inches of hot water on
  the bottom shelf. It helps to keep the cheesecake from cracking.
  Always bake the cheesecake on the middle shelf...NO LOWER!!!
  
  From Elaine Poncelet, Vision Dimension BBS, Kook-Net HUB, Gerald,
  Missouri
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Orange Muffins
 Categories: Breads, Muffins, Kooknet, Cyberealm
      Yield: 12 servings
 
  2 1/2 c  Flour
    3/4 c  Sugar
      1 tb Baking powder
      1 ts Baking soda
    1/4 ts Salt
      1    Thin-skinned orange
      1    Large egg
      1 c  Milk
    1/4 c  Vegetable oil
 
  combine all dry ingredients Line muffin tins with foil cupcake
  liners. cut orange into wedges (8ths) and remove the seeds. Puree
  orange and pour into a bowl. Stir in egg, milk,oil and blend and pour
  over dry ingredients. fold in until just combined. Spoon in muffin
  tins. Bake 400 20 min. or until golden Can be frozen up to 6 months
  
  Typed by Annette Johnsen source Frozen Assets, on Kook-Net
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: EDIBLE PLAY DOUGH 1
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
      2 c  Flour
      4 c  Oatmeal
      1 c  Water
      1 c  White corn syrup
      1 c  Peanut butter
  1 1/2 c  Nonfat dry milk
  1 1/4 c  Confectioner's sugar
 
  Mix flour and oatmeal in blender and grind for about 30 seconds. Add
  1 cup water and knead. Add corn syrup, peanut butter, nonfat milk, and
  confectioners sugar. Combine and knead well. Add more flour or
  powdered milk if dough is still sticky.
  
  Put out bowls of chocolate chips, butterscotch chips, sunflower
  seeds, or peanuts to decorate creations.
  
  Variations:  Mix 16 oz peanut butter with 6 tablespoons honey. Add
  dry milk or flour until not sticky. Chocolate chips may be added.
  Note: DO NOT FEED CHILDREN UNDER 1 YEAR HONEY THEY MIGHT GET FOOD
  POISINING!!!!!
  
  Typed by Annette Johnsen Source:First Lutheran Church of Blair
  Nebraska Recipe by Vicki Barr
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: EDIBLE PLAY DOUGH II
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
      1 c  Powdered milk
      1 c  Creamy peanut butter
      1 c  Honey
 
  mix all and add more powdered milk until not sticky. chill and use.
  Note: DO NOT GIVE CHILDREN UNDER 1 YEAR OLD  HONEY  IT CAN CAUSE FOOD
  POISONING.
  
  Typed by Annette Johnsen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: COOKIES O' SIN
 Categories: Cookies, Low-cal, Kooknet, Cyberealm
      Yield: 4 dozen
 
  1 1/2 c  Sifted all-purpose flour
    1/2 ts Baking Soda
    1/2 ts Baking Powder
    1/4 c  Granulated Sugar
    1/2 c  Light Brown Sugar-
           Firmly Packed
      3 ea Egg Whites
      1 tb Vanilla Extract
      4 oz Real Chocolate Chips
           Non-Fat Cooking Spray
 
  1.  Preheat oven to 375 degrees F 2. Into a large bowl, sift flour
  with soda and powder 3. Into medium bowl, beat egg whites and vanilla
  4. Add sugars, then egg mixture.  With wooden spoon, or electric
  mixer at medium speed, beat until smooth and well combined (approx 1
  min) 5. Stir in chocolate chips 6. Spray cookie sheet with non-fat
  cooking spray then drop by tablespoonfulls onto cookie sheet (12
  cookies to a sheet) 7. Bake 10 to 12 minutes
  
  Makes about 4 dozen about 70 calories and .5 grams of fat each
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: NON-FAT BLUEBERRY MUFFINS
 Categories: Breads, Low-cal, Low-fat, Kooknet, Cyberealm
      Yield: 11 servings
 
      2 c  Sifted all-purpose flour
      1 ts Baking soda
      2 ts Baking powder
    1/2 c  Granulated sugar
    1/2 ts Salt
      4 ea Eggs whites
  1 1/4 c  Skim milk
      1 c  Fresh or frozen Blueberries
           (Thawed if frozen)
           Non-Fat Cooking Spray
 
  1.  Preheat oven to 400 degrees F. 2. Spray twelve 2 to 2 1/2 inch
  muffin pan cups 3. Into large bowl, sift flour with soda, powder and
  salt 4. Into medium size bowl beat egg whites and milk 5. Add sugar,
  then egg mixture into large bowl.  With spatula, blend until
  throughly combined. (mixure should be slightly lumpy) 6. Glently fold
  blueberries into mixture 7. Spoon batter into prepared muffin cups
  about 2/3 cups from top. 8. Bake 18 to 22 minutes
  
  makes about 11-14 muffins about 130 calories and .05 grams of fat
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fancy Franks
 Categories: Appetizers, Kooknet, Cyberealm
      Yield: 24 servings
 
      2 pk Cocktail franks; (7oz each)
           -Or 1 package Hot Dogs
    1/2 c  Currant jelly
    1/2 c  Chili sauce
      1 cn Pineapple; chunks /drained
  1 1/2 ts Prepared mustard
  1 1/2 tb Lemon juice
 
  If using hotdogs, cut into 1" to 2" pieces.  Into a small skillet
  combine chili sauce, jelly, mustard, and lemon juice.  Add franks or
  hotdog pieces and pineapple.  Simmer 15 minutes.  Transfer into a
  warmer container such as a fondue pot.  Put out toothpicks for
  self-serving.
  
  This recipe is 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: Guacomole Dip or Salad Dressing
 Categories: Appetizers, Salads, Dips, Kooknet, Cyberealm
      Yield: 2 cups
 
      1 lg Avocado; peeled & mashed
      1 tb Lemon juice
      1 ts Onion; finely minced
    1/8 ts Cayenne pepper
      2 tb Tomato bits
      3 tb Miracle Whip (or more)
 
  Use a ripe avocado. After mashing, immediately add lemon juice.
  Onions must be very, very finely minced.  Add enough cayenne to make
  the taste sharp, not hot.  Add only enough Miracle Whip Salad
  Dressing for smoothness. To use as a salad dressing, add more Miracle
  Whip.
  
  This recipe 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: Mexican Dump Cornbread by Clem Kohl
 Categories: Breads, Kooknet, Cyberealm
      Yield: 12 servings
 
      1 c  Bisquick
      1 c  Cornmeal; (yellow)
      3 tb Honey - may need 4 T
      3 tb Baking soda
    3/4 ts Salt
    1/4 c  Mozarella cheese; grated
    1/4 c  Colby cheese; grated
    1/4 c  Parmesan cheese
      1 cn Green chilis w/liquid
      2 lg Eggs
           Milk - see directions
      3 tb Vanilla
 
  In order:  Dump all ingredients into a large mixing bowl.  Add just
  enough milk (while stirring with a fork) to produce a cake-like-batter
  consistency.  Continue mixing with a fork until well blended.  Pour
  into a well greased COOKIE sheet (about 14 1/2" x 10" x 1/2").  Bake
  in a preheated 375-400 degree oven until done.  Approximately 20
  minutes. Serve it hot with chunks of real butter on top.
  
  This recipe is 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: Caramel Popcorn
 Categories: Snacks, Kooknet, Cyberealm
      Yield: 8 servings
 
      4 qt Hot air popcorn
    1/4 c  Karo syrup (dark)
    1/2 ts Salt
    1/4 lb Oleo
      1 c  Brown sugar
    1/2 ts Baking soda
 
  Put oleo, syrup, sugar, and salt in a microwave oven. Bring it to a
  full boil, then set the timer for 2 minutes and continute to boil.
  Take it out and quickly stir in baking soda.  In the meantime, have
  the popped corn in a paper bag which has been rolled down from the
  top. Pour 1/3 of the syrup mixture into the bag of popcorn and shake
  bag H-A-R-D.  Repeat twice - always shaking the bag VERY HARD each
  time.  Unroll the bag and close the bag and shake it HARD again.
  Microwave it 1 1/2 minutes.  Take out and shake HARD.  Microwave
  another minute and shake HARD again.  Pour the popcorn onto a cookie
  sheet and let it cool.  Store in a large popcorn container.  This
  recipe is 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: Gila Stew
 Categories: Wild game, Kooknet, Cyberealm
      Yield: 1 servings
 
      1 lg Gila Monster
    1/2 c  Butter
    1/2 c  Truffles
    1/2 lb Brie
      1 qt Chablis
 
  Do NOT skin him/her, or s/he will become angry
  
  Place Gila Monster into a very heavy iron pot.  Very quickly add the
  butter, truffles, Brie, and Chablis.  Place a close-fitting lid on
  the pot. cook over mesquite charcoal for one hour.  Carefully lift
  the lid. The Gila Monster may look done, but don't believe him.  He
  has drunk the Chablis and is sublimely happy as the heated pot ALMOST
  equals the heat of his natural habitat:  The Arizona Desert.
  
  On second thought, set the Gila Monster free and treat yourself to
  the Brie and Chablis!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Beef Wellington #2
 Categories: Beef, Meats, Kooknet
      Yield: 8 servings
 
      1 ea 10-ounce package frozen
           Patty shells
      4 lb Beef tenderloin roast
           Salt
           All-purpose flour
      2 c  Fresh mushrooms, chopped
      2 tb Butter
      4 oz Can goose liver pate
      1 tb Cognac
      2 ts Chives, snipped
           Salt
           Freshly ground pepper
      1 ea Egg yolk
      1 tb Water
 
  Allow patty shells to thaw 2 hours in refrigerator before rolling
  out. If meat is quite long (Lin, control Thyself!!), fold narrow end
  under to form a roast about 12 to 13 inches in length.  Place on rack
  in shallow roasting pan.  Sprinkle lightly with salt and flour. Bake,
  uncovered, in 425 F oven until meat thermometer inserted in thickest
  portion registers 120 F, about 35 to 40 minutes.  Cool meat
  sufficiently to handle, about 20 minutes. Meanwhile, in skillet, cook
  mushrooms in butter until tender, about 5 minutes.  Remove from heat.
  Add pate, Cognac and chives. Make a deep slit in center of roast,
  cutting from side, to but not through opposite side. Sprinkle pocket
  with salt and pepper. Spoon mushroom-pate mixture into pocket.  On
  lightly floured surface, arrange patty shells in a rectangle,
  overlapping edges slightly; press edges to seal.  (If necessary,
  moisten edges with a little water.)  Roll out to a 16x11-inch
  rectangle. Place roast in a greased 15x10x1-inch baking pan. Lay
  pastry over roast, tucking under securely.  Brush pastry with mixture
  of egg yolk and water. Bake in 425 F oven for 20 minutes more, or
  until pastry is golden. Makes 8 servings.
  
  From:  Benson and Hedges 100's 100 Recipes from 100 of the Greatest
  Restaurants, 1978, recipe from The QVORVM, Denver, Colorado.  Typed by
  Loren Martin, Big Cabin, Oklahoma.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Chip Grape Nut Bread
 Categories: Cyberealm, Kooknet, Mom's best, Breads, Low-fat
      Yield: 2 loaves
 
      1 c  Grape nuts
      2 c  Buttermilk (low fat 1.5%)
      2 c  Sugar
      2    Eggs or 1/2c egg substitute
    1/2 ts Salt
  3 1/2 c  Flour
      1 ts Baking soda
      2 ts Baking powder
    1/2 c  Chocolate chips
      1 ts Vanilla
 
  Soak Grape-Nuts in buttermilk for 10 minutes. Beat sugar and eggs or
  substitute together in a large bowl. Add milk/Grape-Nuts mixture and
  vanilla. Sift flour with salt, soda and powder and stir thoroughly
  into the Grape-Nuts mixture. Add chocolate chips and mix well. Pour
  into 2 non-stick sprayed 9 x 5 loaf pans and bake at 350F for about
  45 minutes, or until a toothpick comes out clean. Makes 2 loaves, or
  about 20 servings.
  
  Nutritional info: per serving: 200 calories, 4 gm protein, 42 gm
  carbohydrate, 1.5 gm fat,.4 gm fiber, 22 mg cholesterol, 199 mg
  sodium.
  
  Exchange values: .1 milk; 2.7 bread, .1 meat, .1 fat.
  
  Source: Watertown Daily Times, Watertown NY
  Typed in MM format by Linda Fields, Cyberealm BBS and home of
  Kook-Net, Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHICKEN AND SAUSAGE GUMBO  (CROCKPOT)
 Categories: Cajun, Poultry, Stews, Kooknet
      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.
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Jack Daniel's Grilled Chuck Roast from Bob Hogan
 Categories: Meats, Sauces, Barbeque, Kooknet, Cyberealm
      Yield: 6 servings
 
    1/3 c  Jack Daniel's Whiskey
    1/2 c  Brown Sugar
    1/3 c  Soy Sauce
    1/3 c  Water
      1 tb Worcestershire Sauce
      1 ts Lemon Juice
    1/8 ts Garlic Powder
  2 1/2 lb Chuck Roast
 
  1. Combine whiskey, brown sugar, soy sauce, water, Worcestershire
     sauce, lemon juice and garlic powder, mix well.
  
  2. Place roast into a plastic bag; add marinade and seal.
  
  3. Place in a dish; refrigerate overnight, turning occasionally.
  
  4. Grill over medium coals (with Jack Daniel's Barrel Chips, soaked in
     water--if you can find them), about 20 to 25 minutes per side for
     medium.
  
  5. Baste occasionally with marinade.
  
  6. To serve, cut into thin slices.
  
  Serves 4 to 6. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SLIPPERY DUMPLINGS
 Categories: Breads, Kooknet
      Yield: 4 servings
 
      2 c  Flour; all-purpose
    2/3 c  Water; lukewarm
      2 tb Shortening
      1 ts Salt
 
     Sift flour in mixing bowl. Add salt, and mix in shortening. Add
  water, a small amount at a time, until dough is soft but not sticky;
  knead well. Roll very thin. Flour well while rolling. Cut in squares.
  Cook 15 minutes in chicken or beef broth.
     This is a favorite recipe used by Pocomoke Ladies Fire Auxiliary
  with baked chicken. Mary Wooster. "Once Upon A Table" Soroptimist
  International of Pocomoke City MD Roy North Beach Maryland 02/12
  07:12 pm
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: TIGER SHRIMP
 Categories: Info, Kooknet
      Yield: 1 info
 
 
  Most black tiger shrimp available in this country are raw, shell-on
  tails (the heads are often left on in Asian countries, but removed
  before arriving on our shores). The shrimp are frozen in blocks
  shortly after harvest.
  
  The black color of the shells initially put off many consumers, but
  price, availability and quality soon won them over. Regardless of
  their color, the shrimp still cook to a nice pink.
  
  Occasionally you may find shrimp with paper-thin shells. These are
  simply shrimp that molted shortly before harvest; they are of the
  same quality as others with more sturdy shells. All shrimp are in a
  continuous cycle of molting as they grow, exchanging their snug,
  smaller shells for new thin shells that harden until the next molt.
  Black tiger shrimp grow especially quickly because t hey live in warm
  tropical waters, so they molt quite often.
  
  The shrimp are often sold with classifications of "medium" or "large",
  while their industry sizing is based on a per-pound value. A shrimp
  labeled 21/25 will number between 21 and 25 shrimp to a pound. The
  smaller the number, the larger the shrimp. Most black tiger shrimp
  found in U.S. markets are 16/20 or 21/35, while smaller shrimp are
  sometimes available.
  
  Black tiger shrimp are the most widely distributed and marketed
  shrimp in the world. Harvests occur along coastlines in an eastward
  arc from the southern tip of Africa almost to the Sea of Japan.
  Almost 80 percent of the black tiger shrimp on the market are farmed,
  with the remainder coming from various Asian countries. They are easy
  to farm because they are quite adaptable and thrive on a wide range
  of environments.
  
  Black tiger shrimp are widely available year-round, although the
  supply of farmed shrimp peaks in February and September and prices
  should be somewhat lower then. Generally, the larger the shrimp, the
  higher the price.
  
  Black tiger shrimp have a notably firm-textured meat. This makes them
  especially forgiving and easy to work with. You can cook them whole,
  in the shell, or remove shells before cooking.
  
  Black tiger shrimp, especially those raised in low-salinity water,
  tend to be milder than ocean caught shrimp.
  
  All cooking methods are suitable for shrimp. They should be cooked
  just until they are opaque through the center. Cooking time will
  depend on the cooking method and the size of the shrimp. Overcooked
  shrimp are tough and nearly flavorless; check them after 2 to 3
  minutes to gauge how much time they will need.
  
  There is a surprising amount of  flavor left in the shells and it can
  be captured in a simple shrimp stock. After peeling your shrimp, toss
  the shells in a pan with just enough water to cover. Add fresh herb
  sprigs, sliced onion, bay leaf, sliced carrot, sliced celery or other
  flavorings if you like. Bring the water to a boil and simmer for
  about 10 minutes. Drain the stock and use it in soups, chowders and
  sauces, or freeze to save. You can also freeze the shells, and simmer
  then at a later date.
  
  Shrimp are a lean, low-fat selection, although (for seafood) they are
  relatively high in cholesterol. A 3 ounce serving has 91 calories, 2
  gm of total fat, 150 mg cholesterol, 18 gm of protein, 148 mg of
  sodium and .5 gm omega-3 fatty acids.
  
  Simply Seafood Fall 1994 Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: HALIBUT
 Categories: Info, Kooknet
      Yield: 1 info
 
 
  "Hippo of the sea" is the translation of the Latin hippoglossus. "Holy
  flatfish" is the English derivation  hali for holy, but for flat.
  It was a special fish for holy days in Medieval England.
  
  Halibut is a member of the flounder family; specifically the right-eye
  flounder, signifying which side of the flat body the eyes are on.
  Related to soles, sand dabs and other flatfish, the halibut far
  outweighs them all, reaching as high as 500 pounds. Like other
  flatfish, the halibut has skin that is mottled brown on the top side
  to blend into the ocean floor. The bottom, seldom seen by predators,
  is snowy white.
  
  Pacific halibut is vastly more plentiful than Atlantic halibut, which
  is caught in very small numbers and is not commercially significant.
  Nearly all of the Pacific halibut are caught in the North Pacific,
  although they venture as far south as Northern California. California
  has its own halibut called, simply enough, California halibut. It
  looks much like the Pacific halibut but is much smaller.
  
  Halibut flesh should be translucent, shiny white. When halibut are
  frozen, they are generally frozen whole, which maintains the flesh at
  a peak of quality. Carefully frozen halibut, when thawed and
  portioned, should have the same translucent look that fresh does.
  Flesh with a milky, opaque white color, blotches or yellowish tinges
  indicates poor freezing or handling.
  
  Halibut is sold in the form of steaks or fillet pieces. Steaks,
  crosscut sections of the fish, vary widely in size since the fish is
  broad in the middle and tapered at the ends. Halibut fillets are
  always boneless. Steaks generally have bones, but end pieces do not.
  
  In 1993, about 30,000 tons of Pacific halibut was caught in Alaska,
  British Columbia, and down the West Coast. Over 90 percent of the
  Pacific catch comes from the Gulf of Alaska.
  
  With halibut now being caught from the spring to the fall, fresh
  halibut is more commonly available. Frozen halibut will still be
  available and is a very good alternative. Spring, early summer and
  early fall should be the most abundant seasons, so prices should be
  most reasonable then.
  
  For a lean fish, halibut has a pleasantly distinctive flavor.
  However, it is still mild enough to adapt well to a wide variety of
  flavor combinations. Like many other fish, halibut is very versatile
  in the kitchen. It has the added characteristic of firm flesh that
  holds together well, so it is even more adaptable than delicate white
  fish. Try marinating it before cooking to enhance its lean, mild
  flavor.
  
  Halibut is a lean fish with good nutritional balance. Each 3 ounce
  serving contains 110 calories, 2.3 g total fat, .3 g saturated fat,
  32 mg cholesterol, 54 mg sodium and 21 g protein.
  
  Simply Seafood Winter 1995 Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: VEGETABLE: WINTER SQUASH REFERENCE GUIDE
 Categories: Info, Kooknet
      Yield: 1 servings
 
MMMMM-----------------VARIETIES OF WINTER SQUASH----------------------
 
  BANANA: Long, cylindrical shape with pointed ends.  Somewhat wrinkled
  skin. Pale orange to creamy white shell. Hearty squash flavor.
  Microcook quarters in a little water, covered, on high power for
  about 12 minutes. Microcook 1" cubes the same way for about 6 min.
  Let stand 5 min. after cooking.
  
  BUTTERCUP:Dark green with grayish stripes or flecks.  Shape is a
  flattened round with a turban shape on top.  Orange flesh.  Weights 3
  to 5 lbs. Some what dry but sweet meat. Place halves cut side down in
  dish with 1/4 cup water, cover and microcook on high for 8-11 min.
  Test for doneness, if nearly done, cover and let stand for 5-10 min.
  before serving. Cook chunks as for Banana squash. This squash takes
  well to glazing after baking, also mashing and pureeing for other
  dishes.
  
  BUTTERNUT (AFRICAN BELL):Large cylindrical shape, tan colour.  Squash
  has bulbous end. Deep orange flesh. Sweet, rich squash flavour. See
  Banana squash. Good stuffed or glazed like sweet potatoes.
  
  DELICATA (SWEET POTATO, BOHEMIAN SQUASH): Has elongated shape with
  longitudinal grooves. Green and tan-striped skin.  Very tender yellow
  flesh. Mild, slightly sweet, corn-like flavour. Microcook rings or
  chunks in 1/4 cup water, in a covered dish about 5-7 min.; let stand
  5 min. Or place halves cut side up in covered dish with 1/4 cup
  water, cook 7-10 min. rotating once. Let stand 5 min.
  
  GOLDEN NUGGET: Small orange round; hard shell with ridges. Resembles
  a tiny pumpkin. Slightly sweet, true squash flavour. Cook as for
  Buttercup squash. Enjoy with butter and a bit of brown sugar, or
  stuffed with meat mixtures or cheeses, or poultry stuffing.
  
  HUBBARD: Skin can be golden, blue-gray, or green in colour. Golden
  hubbard is salmon-orange. Usually rounded at the center and tapered
  at ends. Sweet, rich squash flavour. Cook as Banana squash. Glaze, or
  puree for use in other dishes (if texture is not watery). Also good
  mixed with poultry stuffing.
  
  KABOCHA: A Japanese variety of squash with a pale green-gray shell;
  flattened ball shapes. Golden flesh, rich squash flavour. Cook as for
  Buttercup squash.  Takes well to stuffings, glazes and mashed or
  pureed mixtures.
  
  MEDITERRANEAN: It looks like a jumbo Butternut, but internal texture
  resembles that of Spaghetti squash. Sweet flavoured. Cook as for
  Delicata squash.  Bake and stuff with vegetables or cheese. Pulp is
  sweet enough for pies.
  
  SPAGHETTI: Between a winter and summer squash, with a semi-soft bright
  yellow shell and stringy yellow interior that separates into
  spaghetti like strands when cooked. Sweet, mild, crunchy flavour.
  Cook as for Delicata squash. Then take two forks and scrape interior
  it will separate into "spaghetti". Excellent with a white or tomato
  sauce, or tossed with butter and herbs. Blend into stir fry mixtures
  or chill the leftovers to toss into a salad.
  
  SWEET DUMPLING: A small pumpkin-shaped squash, with a streaked white
  and green- colored hard shell.  Orange-yellow flesh. Naturally
  sweet-tasting flesh. Cook as for Buttercup squash. Excellent for just
  one or two servings. The shell is hollow enough to hold stuffing for
  one. Stuff, with cooked dried fruit or apples, top with cheese and
  nuts and run under the broiler.
  
  TABLE QUEEN, GREEN AND GOLD (ACORN, DESMOINES, DANISH): Acorn-shaped
  with green to yellow-gold skin, with deep furrows. Yellowish flesh.
  Sweet-tasting, somewhat dry. Peel after cooking, the cooked skin is
  easier to peel. The flesh takes well to sweet or nutty glazes or
  stuffings.
  
  TURBAN: Usually a bright orange color. Shape is a flattened round
  base with three knobs on top, striped with cream, green or white.
  Rich squash flavour. Cook as for Banana squash.  Takes well to any
  kind of stuffing. Also makes a colorful table decoration or fall
  arrangement.
  
  Source: Unknown, from the Echo. Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: VEGETABLE: SUMMER SQUASH, VARIETIES AND DESCRIPTION
 Categories: Info, Kooknet
      Yield: 1 servings
 
MMMMM------------------SUMMER SQUASH VARIETIES-----------------------
 
  SQUASH, SUMMER:
    Botanical name: Cucurbita species
      Origin: American tropics
  
  COMMON NAMES: Summer Squash, Crookneck, Pattypan, Straightneck,
  Scallop, Zucchini
  
  VARIETIES:
    Crookneck: Golden Summer Crookneck (53 days)
  
    Scallop or Pattypan: Peter Pan (60 days)
                         Scallopini hybrids (60 days)
                         St. Patrick Green Tint (60 days)
  
    Straightneck: Early Prolific Straightneck (50 days)
  
    Zucchini: Gold Rush (60 days)
  :          Zucchini hybrids (60 days)
  
  These are only a few of the varieties available.  Ask your Cooperative
  Extension Service for other specific recommendations for your area.
  
  DESCRIPTION: The cucumber family, to which squashes belong, probably
  has the greatest diversity of shapes and sizes of any vegetable
  family except the cabbages.
   It's the genus Cucurbita and includes certain gourds and pumpkins,
  as well as squashes. Most are trailing or climbing plants with large
  yellow flowers (both male and female); the mature fruits have a thick
  skin and a definite seed cavity.  "Summer squash," "Winter squash,"
  and "Pumpkin" are not definite botanical names. "Pumpkin," which any
  child can tell you is a large vegetable used for jack-o-lanterns and
  pies, is applied to longkeeping varieties of C. Moschata, C. pepo,
  and a few varieties of C. maxima.  Summer squashes are eaten when
  they are immature; winter squashes are eaten when mature.
  
  Squashes are hard to confine.  A bush-type zucchini will grow well in
  a tire planter if kept well watered and fertilized; a vining squash
  can be trained up a fence.  Summer squashes are week-stemmed, tender
  annuals, with large, cucumberlike leaves and seperate male and female
  flowers that appear on the same plant.  Summer squash usually grows
  as a bush, rather than as a vine; the fruits have thin, tender skin
  and are generally eaten in the immature stage before the skin
  hardens. The most popular of the many kinds of summer squashes are
  crookneck, straightneck, scallop, and zucchini.
  
  Source: Vegetable Gardening Encyclopedia by Galahad Books, NYC, NY
  1982 Typos by Dorothy Flatman, 1995
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: VEGETABLE: SUMMER SQUASH, GARDEN TO TABLE
 Categories: Info, Kooknet
      Yield: 1 servings
 
MMMMM-----------------------SUMMER SQUASH----------------------------

MMMMM------------------HARVEST, STORE, SERVING-----------------------
 
  WHEN AND HOW TO HARVEST Time from planting to harvest depends on the
  variety, as does the yield you can expect. Harvest summer squashes
  when they're young--they taste delicious when they're small, and if
  you leave them on the plant too long they will suppress flowering and
  reduce your crop.  Harvest summer squashes like the zucchini and
  crookneck varieties when they're six to eight inches long; harvest
  the round types when they're four to eight inches in diameter. Break
  the squashes from the plant, or use a knife that you clean after
  cutting each one; if the knife is not perfectly clean, it can spread
  disease to other plants.
  
  STORING AND PRESERVING Summer squashes can be stored in the
  refrigerator for up to one week; don't wash them until you're ready
  to use them. They can also be frozen, canned, pickled, or dried.
  
  SERVINGS SUGGESTIONS Summer squashes lend themselves to a good
  variety of culinary treatments. Saute slices of summer squash with
  onions and tomatoes for a robust but delicately flavored side dish.
  Add sliced zucchini and mushrooms to a thick tomato sauce for
  spaghetti. Halve summer squashes and stuff with a meat or rice
  mixture, or bake them with butter and parmesan cheese. Pan-fry slices
  of summer squash, or simmer them with fruit juice for a new flavor.
  Use the popular zucchini raw on a relish tray and among vegetables
  for a tempura, or slice it thinly in salads. Use the larger fruit for
  making zucchini bread.
  
  Source: Vegetable Gardening Encyclopeida by Galahad Books, NYC, NY
  1982 Typos by Dorothy Flatman, 1995
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: VEGETABLE: SUMMER SQUASH, SUPERMARKET TO TABLE
 Categories: Info, Kooknet
      Yield: 1 servings
 
MMMMM-----------------------SUMMER SQUASH----------------------------

MMMMM----------------PURCHASING, STORING, SERVING---------------------
 
  SUMMER SQUASH:  Also Called; Soft-skinned squash
  
  VARIETIES: Zucchini (green and yellow) Pattypan Yellow crookneck
  
  SEASON: All year
  
  LOOK FOR: Young squash heavy for their size, with smooth skin, no soft
  spots or blemishes.
  
  TO STORE: Refrigerate; use within a few days.
  
  TO PREPARE: Scrub gently using a soft brush, with running cold water.
  Cut a slice from each end. Do not remove seeds or skin if tender and
  young. Cut into the shape desired.
  
  TO COOK: In a saucepan over high heat, in 1/2 inch of boiling water,
  heat squash to boiling. Reduce heat to low; cover; simmer halved
  squash 5 minutes, sliced for 3 minutes.
  
  Source: The New Good Housekeeping Cookbook 1986 Typos by Dorothy
  Flatman, 1995
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: GO SOAK YOUR BEANS!  SUCCESSFUL SOAKING METHODS
 Categories: Info, Kooknet
      Yield: 1 servings
 
 
  Perhaps no other factor in bean cookery is more controversial than
  whether beans should be soaked, and if so, how to soak them properly
  before cooking.  "What??", you say, "Soak the beans?" Perhaps you've
  been cooking them for years without soaking because many cooks do,
  but it's a fact that before those beans can really start cooking,
  they must rehydrate--the purpose of soaking.
  
  Since a bean contains only about 15% moisture in the dry form and
  rehydrates to about 60% moisture when fully cooked, you can see it
  has to soak up a lot of water.  If you fail to soak the beans first,
  some of your cooking time (and energy expense) is wasted while the
  beans rehydraate. So our recommendation is, SOAK the beans
  first--especially the denser varieties such as kidneys, pinks and
  small whites.
  
  Another important factor about soaking beans is that if you use the
  preferred hot-soak method described ([below]), and let the beans soak
  for at least four hours before pouring off the soak water, you should
  find the beans cause less problems in your digestive tract. During
  the hot-soak process, many of the undigestible, soluble sugars in
  beans (a partial cause of gas problems) are dissolved into the soak
  water and go down the drain with the water. Afraid of throwing away
  some valuable nutrients? Don't be. Scientists tell us that no
  significant amounts of essential nutrients are lost. Further, the
  protein and carbohydrates, the main nutritional reason people eat
  beans in the first place, are not disturbed. And certainly, for most
  people the discomfort avoided and the improvement in flavor gained by
  discarding the soak water are much more important than the
  insignificant loss of nutritional benefits.
  
                HOT-SOAK (Preferred) METHOD and QUICK-SOAK METHOD
  
  For each pound of California dry beans, any variety, add 10 cups hot
  water. Remember, beans will rehydrate to at least twice their dry
  size, so be sure to start with a large enough pot.  (Note: Up to 2
  teaspoons of salt per pound of beans may be added to help the beans
  absorb water more evenly.) Heat to boiling, let boil two to three
  minutes. Remove from heat, cover and set aside for at least one hour.
  (Quick-Soak Method), but preferably four hours or more.  The longer
  soaking time is recommended to allow a greater amount of sugars to
  dissolve, thus helping the beans to be more easily digested. Whether
  you soak the beans for an hour or several hours, discard the soak
  water.
  
  From "Cooking with California Dry Beans" published by the California
  Dry Bean Advisory Board, 531-D North Alta Avenue, Dept. CB, Dinuba,
  CA 93618.
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BARLEY BASICS
 Categories: Info, Kooknet
      Yield: 1 servings
 
 
  Use cooked barley as a substitute for cooked rice or other grains in
  your favorite recipes.  Below is a helpful reference chart.
  
   +----------------------------------------------------------------+ |
  MEDIUM BARLEY       WATER         SALT (optional)       YIELD  |
  |----------------------------------------------------------------+ |
  1/4 cup           1 cup           1/8 tsp.            1 cup  | | 1/2
  cup 2 cups 1/4 tsp.            2 cups | | 3/4 cup 3 cups 1/2 tsp. 3
  cups | | 1 cup 4 cups          1/2 tsp.            4 cups |
  +----------------------------------------------------------------+
  
   +----------------------------------------------------------------+ |
  QUICK BARLEY       WATER         SALT (optional)       YIELD  |
  +----------------------------------------------------------------+ |
  1/3 cup         2/3 cups          1/8 tsp.            1 cup  | | 2/3
  cup 1-1/3 cups          1/4 tsp.            2 cups | | 1 cup 2 cups
  1/2 tsp. 3 cups | | 1-1/3 cup       2-2/3 cups          1/2 tsp.
  :          4 cups |
  +----------------------------------------------------------------+
  
  COOKING DIRECTIONS ================== Boil water. Stir in barley and
  salt, if desired.  Cover; reduce heat. Simmer:
    ~~ 45 to 50 minutes for Medium Barley
    ~~ 10 to 12 minutes for Quick Barley Remove from heat; let stand 5
  minutes.
  
  HELPFUL HINTS * To store cooked barley:
    Refrigerate barley in tightly covered container up to 1 week.  Or,
    freeze in tightly covered container bag up to 6 months.
  
  * To reheat cooked barley:
    MICROWAVE: Remove barley from freezer container or bag.  Place in
    microwavable container.  For each cup of barley, sprinkle with 2
    tablespoons water; cover.  Microwave on HIGH 2 to 3 minutes,
    stirring half way through cooking.
  
    STOVETOP: Place barley in heavy saucepan.  For each cup of barley,
    sprinkle with 2 tablespoons water; cover.  Cook over low heat 5 to 8
    minutes or until heated through, stirring occasionally.
  
  * For a new twist --
    ~~ toss cooked barley into salads
    ~~ stir cooked barley into soups and stews
    ~~ mix cooked barley with stir-fried vegetables
  
  Source: Quaker's Best Barley Recipes Copyright 1992 The Quaker Oats
  Company Reprinted with permission from The Quaker Oats Company
  Electronic format courtesy of Karen Mintzias
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHILDREN & JUICE
 Categories: Info, Kooknet
      Yield: 1 servings
 
 
                               JUICE OVERLOAD
  
  Like many parents, you may consider "natural" fruit juice a healthy
  snack, and if you have a picky eater, you may be tempted to give
  him/her lots of juice to supplement their diet. But young children
  who drink large amounts of fruit juice, apple juice in particular,
  are at risk for severe nutritional deficiencies that can interfere
  with normal growth, according to researchers at the Maimonides
  Medical Center in New York City. Drinking juice throughout the day
  will decrease a child's appetite, making eating problems even worse.
  Juices with lots of fructose and sorbitol sugars can cause diarrhea,
  bloating, and cramps when not fully digested. And kids who constantly
  guzzle juice from a bottle are susceptible to cavity-causing
  bacteria. It's best to give young children real fruits and vegetables
  or water, which is essential for a balanced diet and won't interfere
  with their appetites. If you decide to serve juice, wait until your
  child is a year old and serve it only in a cup as a beverage with a
  meal - not as a snack. Toddlers should drink no more than four to
  eight ounces of juice a day. Older kids should be limited to one or
  two cups daily, each with a meal. *By Jeffrey L. Brown, M.D.,
  F.A.A.P., taken from August 1994 issue of Child magazine* -Posted for
  you by Michelle Bruce
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: QUICK TIPS MAR/APR 95
 Categories: Info, Kooknet
      Yield: 1 info
 
 
                             To Chop Fennel Seeds
  
  Small hard seeds like fennel do not grind well. Here's how to chop
  them without scattering them all over the counter.
  
  Pour just enough water or oil on a small pile of seeds to moisten
  them. The seeds can then be chopped with a chef's knife without
  flying all over the kitchen.
  
                To Keep Cake Filling From Bleeding Into Frosting
  
  1. Fill a pastry bag with the outer frosting and fit it with a plain,
  round tip. Pipe a circle of frosting around the top edge of all the
  layers except the one that will form the top of the cake.
  
  2. Spread the filling inside this frosting ring. the frosting ring
  will seal the layers of the cake together and prevent the filling
  from seeping out.
  
                         To Clean a Food Processor Bowl
  
  The easiest way to clean bowls is to soak them, but the hole in the
  center of a food processor makes this impossible to do. Here's how.
  
  Remove the bowl cover and blade from the bowl. Set an empty 35mm film
  canister upside down over the hole in the food processor bowl. Now
  you can fill the bowl with warm, soapy water and allow it to soak.
  
                            To Make a Cookbook Holder
  
  1. Cut the hooks off of two wire coat hangers just below their twists.
  
  2. Use pliers to straighten the coat hanger wire. Then bend a hook
  into each end of each piece of  wire, making sure that the hooks bend
  in opposite directions on each piece of wire and that the bottom hook
  is longer than the top hook.
  
  3. Hang the wires by their top hooks over a cabinet door, spacing
  them to accommodate the size book or magazine you're using.
  
                             To Form Icebox Cookies
  
  1. Use scissors to cut down the length of a cardboard tube, such as
  the core of a roll of paper towels.
  
  2. Line the inside of the tube with waxed paper.
  
  3. Pack the cookie dough into the tube.
  
  4. When the tube is full, close it, wrap a rubber band around each
  end, and refrigerate it. After the dough is chilled, unwrap it and
  slice it for baking. The dough will be perfectly shaped.
  
                             To Skin Tomatoes Easily
  
  Cut the tomatoes in half, remove the seeds, and grate the tomatoes on
  the side of the grater with the largest holes. You will end up  with
  grated pulp and no skin.
  
                        To Make Your Own Magi-Cake Strips
  
  Moistened magi-Cake Strips prevent cakes from peaking, cracking, and
  overbrowning. Here's how to make your own.
  
  1. Fold a sheet of newspaper to make a strip the width of the pan
  height.
  
  2. Wet the strip with water.
  
  3. Wrap the strip around the cake pan.
  
  4. Secure the strips with wet kitchen twine. Fill the cake pan with
  batter and bake.
  
                              To Grease Pans
  
  Purchase a bottle moistener with a sponge tip, fill it with oil, and
  use it grease baking pans. No more greasy paper towels or fingers.
  
  Cook's Illustrated March/April 1995
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: STEAMING TIMES FOR FISH FILLETS AND STEAKS
 Categories: Info, Kooknet
      Yield: 1 info
 
 
  :Species            Type of Cut                   Time
  
  :Arctic Char        fillet (1" thick)             5 minutes
  
  :Bluefish           fillet (3/4 to 1" thick)      7-8 minutes
  
  :Cod                steak (1" thick)              6-8 minutes
                      fillet (1" thick)             6 minutes
  
  :Flounder           fillet (1" thick             4-6 minutes
  :and Gray Sole      folded in half
                      so the tail end is
                      under the wide end)
  
  :Grouper            fillet (1-1" thick)          10-12 minutes
  
  :Halibut            steak (1" thick)              6 minutes
  
  :Monkfish           fillet (1" thick)             10-12 minutes
  
  :Pompano            fillet (1/2-3/4" thick)       6-8 minutes
  
  :Salmon             steak (1-1 " thick)         7-8 minutes
                      (med-rare)                    8-9 minutes (medium)
  
                      fillet (1" thick)            7-8 minutes
                                                   (med-rare)
                                                    8-9 minutes (medium)
  
  :Snapper            fillet (3/4" thick)           5 minutes
  
  :Swordfish          steaks (3/4-1" thick)         6 minutes
  
  :Tilefish           steak (1-1" thick)           6-8 minutes
  
  :Tuna               steak (3/4-1" thick)          2 minutes (rare)
                                                    4 minutes (med-rare)
  
  :Wolffish           fillet (1/2-3/4" thick)       5 minutes
  
  Note: If you are steaming a fish not listed on the chart, find a fish
  that has a similar texture and thickness and use the time shown for
  it.
  
  Cook's Illustrated March/April 1995
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: COOKING WITH THE PRICKLY PEAR CACTUS
 Categories: Info, Kooknet
      Yield: 1 servings
 
 
  The prickly pear cactus plant grows wild throughout the southern
  region of Arizona where the air is warm and dry.  It produces large,
  green, succulent pads that bear plump, juicy fruits in the late
  summer months.
  
  NOPALES
  
  Prickly pear pads (nopales) have been eaten by the Native Americans
  for centuries.  The pads are picked from the cactus but nust be
  handled with care; the hairlike spines that project from the pads can
  easily get caught in your skin.
  
  Cactus pads are found in most Mexican markets.  It is better to
  choose the smaller and thicker deep-green pads because they are the
  most tender. Usually fresh cactus pads ar esold whole.  For
  convenience, however, they may also be purchased in jars already
  diced and even precooked in their natural juices.
  
  To clean the whole pads, hold them with a kitchen towel and remove the
  spines and rounded outside edge of the pads with a small paring knife
  or vegetable peeler.
  
  PRICKLY PEAR FRUITS
  
  Traditionally, prickly pear fruits are harvested in late summer.  A
  brush made from wild grass is used to remove their fine, hairlike
  prickers and soft spines.  To remove the prickers in a more
  conventional way, hold the fruit with metal tongs under cold running
  water and scrub the prickers off with a vegetable scrubbing brush.
  
  When selecting fruits from the marketplace, be careful to choose
  those that are soft but not overripe.  The may range in color from
  greenish-yellow to bright red, the latter being the ripest and best
  to eat. If the spines have not been removed, be careful when handling
  the fruits; the spines are small and difficult to remove from your
  hands. If only green fruits are available, store them at room
  temperature until they ripen to red.
  
  To extract the juice from the fruits, wash them thoroughly under cold
  running water, cut off the ends, and cut in half lengthwise. Place
  then in a food processor and puree to a fine pulp.  Press the pulp
  through a fine sieve, using a wooden spoon or spatula to remove the
  seeds, which should be discarded.  Use the juice according to recipe
  instructions. Twelve prickly pears make approximately 1 cup ofjuice.
  
  From "Native American Cooking," by Lois Ellen Frank
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: COOKED PUMPKIN
 Categories: Info, Kooknet
      Yield: 2 cups
 
 
  Pumpkin is a winter squash that has been cultivated for hundreds of
  years in the Southwest.  It ranges in size from several inches to
  several feet and can be round or oblong in shape.  The average
  cooking pumpkin is usually between 10 and 25 pounds.  The meat, the
  seeds, and the pumpkin's blossoms are all edible and can be prepared
  in many different ways. Pumpkin pulp is also sold in 16-ounce cans,
  which makes a convenient substitute for fresh cooked pumpkin in
  recipes.
  
  Fresh pumpkin, however, always tastes better.  Here is the method I
  use to cook it:  Cut the pumpkin into quarters and remove the seeds
  and fibers. Preheat the oven to 350 degrees F. and bake the pumpkin
  quarters 45 minutes, until tender.  Remove from the oven and scrape
  the flesh from the skin.  Place in a food processor and puree.  Run
  through a sieve to remove any remaining fibers and use the pumpkin
  according to the recipe instructions.
  
  Cooked pumpkin will keep about 1 week in a nonmetal, covered
  container in the refrigerator and several months in the freezer.
  
  From "Native American Cooking," by Lois Ellen Frank Typed for you by
  Hilde Mott
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOOSING AND COOKING WITH CHILES
 Categories: Info, Kooknet
      Yield: 1 servings
 
 
  There are many types of chiles, ranging from mild to fiery hot.  The
  degree of heat depends on the time of harvest - red chiles are riper,
  of course, and taste sweeter and somewhat hotter than green - and
  also on the variety and handling techniques used.
  
  The most commonly used chile is the ANAHEIM.  It is fairly large - 6
  to 7 inches long - with mild heat.  Harvested green, it is a favorite
  for stuffing or for roasting and using in sauces and stews.  When
  harvested red, the anaheim is strung in ristras, large strands of
  chiles that are hung outside in the sun to dry.  It can then be
  ground into chile powder.
  
  The NEW MEXICO GREEN chile is similar to the anaheim, and the two are
  interchangeable in my recipes.  The New Mexico green is slightly
  smaller than the anaheim, and varies in strength from medium to very
  hot, depending on the region it was grown in.  The New Mexico Red is
  a ripened New Mexico Green.  It can be used fresh or frozen, but it
  is more commonly dried and powdered.
  
  The JALAPENO, about 3 inches long, has a fiery hot taste and, although
  usually eaten green, can also be matured on the vine and ripened to
  red. It is  added raw to salsas and salads or cooked in sauces, soups
  and stews. Jalapenos are roasted, then dried.
  
  The SERRANO, a smaller chile, can be substituted for the jalapeno. It
  has a hot but fruity flavor when eaten green; the red pods can be
  dried, but taste best eaten fresh.
  
  The fresh CAYENNE pepper is about 4 to 7 inches in length, and 1/4 to
  3/4 inch wide.  It is a hot, sweet chile with thin flesh that tends
  to twist as it grows; it has the best flavor when it is red and
  mature, but is also eaten green.
  
  The HOLLAND  chile is a hybrid that is available all year and tastes
  very similar to a fresh cayenne pepper.
  
  The GUAJILLO is a tough-skinned dried brownish-red chile about 4
  inches in length.  It has a rich, earthy flavor that is fruity with a
  medium hotness.
  
  Other extrememly hot chiles that are eaten dried include the CHILE DE
  ARBOL and the CHILE PEQUIN.  Both should be used sparingly.
  
  HANDLING CHILES Always wash fresh and dried chiles to remove dirt.
  Whenever handling chiles, always take precautions to avoid skin
  irritation: wear rubber gloves and DO NOT rub your eyes.
  
  ROASTING CHILES There are various techniques for roasting chiles, each
  resulting in a slightly different flavor. Red and yellow bell peppers
  can be roasted by the same methods.
  
  The Oven Method:  Preheat the oven to 450 degrees F., place the
  chiles on a baking sheet, and bake for 20 to 30 minutes.  Turn the
  chiles frequently as they begin to brown until all sides are evenly
  blistered and browned. Remove from the oven.
  
  "Sweat" the chiles in a closed paper or plastic bag 5 to 10 minutes,
  until they are cook enough to handle.  Peel each chile from the tip
  to the stem and discard the skins.  If you are drying the chiles
  leave them whole at this point and continue with the drying process.
  Otherwise, pull off the stems, remove the seeds and veins, and rinse
  in water to remove stray seeds.
  
  The Open Flame Method:  Roast the whole fresh chiles over a barbecue
  grill or a gas stove with the flame set at medium high. Turn the
  chiles with tongs every couple of minutes until all parts are
  thoroughly charred.
  
  Remove the chiles from the flame and soak them in ice water.  Under
  cold running water, rub the charred skins off and discard.
  
  This method is a better one to use than the oven method when you are
  making stuffed chiles, because the meat remains firm inside.  If
  using a chile for stuffing or for cooking whole, leave on the stem
  and make only one slit to remove the veins and seeds, stuff the chile
  and reseal it.
  
  The Frying Method:  Put 1 inch vegetable oil in a saucepan with sides
  high enough to protect you from splatters.  Heat until hot byt not
  quite smoking, then gently drop in enough chiles to cover the bottom
  of the pan. Turn with tongs as they begin to blister.  The skins will
  loosen as the chiles turn golden brown.  Remove from oil and drain on
  paper towels. When the chiles are cool enough to handle, peel the
  skins from the stem to the tip and discard.  Slice the chiles
  lengthwise, remove the seeds, devein, remove stems and rinse. ***
  NOTE *** Whichever method you use, the chiles, once prepared, can be
  stored in plastic bags in the refrigerator for 3 days, or frozen abd
  kept for up to 6 months.
  
  Green chiles can also be dried for future use.  Roast and peel the
  green chiles using theOven Method.  Hang the chiles on a long string
  or lay them flat on a screen and place outdoors for about 4 days (the
  weather must be warm and dry).  Turn the chiles each day to make sure
  each side dries equally.  Once the chiles are fully dried, they can
  be bagged and stored in a cool, dry place.
  
  To reconstitute the dried chiles soak them in warm water for 1/2
  hour, then remove the stems and seeds.  The chiles will expand to
  their original size and can be used as you would use fresh chiles.
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHILE PEPPERS
 Categories: Info, Kooknet
      Yield: 1 info
 
 
  To roast chile peppers: Cut a slit near the stem of each chile pepper.
  
  Skewer chile peppers and sear over an open flame, 6" to 10" from
  heat. Turn chilies, until blistered all over (if not removing skin)
  or until slightly burned, but not blackened (if removing skin), about
  8 minutes. Or place chilies on a grilling rack or baking sheet and
  broil in oven 4" from heat for about 8 minutes.
  
  If not removing skin, cool, chop and use immediately.
  
  If removing skin, place chilies in an airtight container or paper
  bag. Seal and let sweat for 20 minutes. When cool enough to handle,
  remove chilies one by one and slip off skins or peel with a paring
  knife.
  
  To prepare chilies for stuffing: Roast and peel chile peppers as
  directed above. Cut a circle around the stem and detach the core with
  the seeds. Carefully scrape out any remaining seeds.
  
  To remove some of the heat from a chile pepper: Wash the chile and
  cut it lengthwise. Remove the seeds and ribs, where heat-producing
  capsium is most concentrated.
  
  Soak the chile flesh in an equal mixture of cold water and vinegar
  before using.
  
  To remove some of the heat from a chile papper recipe: For simmering
  dishes, cut a few slits in a whole chile, skewer it on a toothpick
  and add it to the dish while cooking. Remove and discard the chile
  before serving.
  
  Vegetarian Gourmet Spring 1995
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: INGREDIENT SUBSTITUTES
 Categories: Info, Kooknet
      Yield: 1 info
 
 
  This list of alternative foods accommodates various dietary needs.
  
  Dairy Products ~Plain soy milk can be used in equal amounts to milk.
  Flavored soy milk can be used in dishes such as cereals and desserts.
  ~For every cup of buttermilk used in baking, substitute 1 cup of soy
  milk mixed with 2 teaspoons of lemon juice. ~Nondairy soy cheeses are
  available in natural food stores.
  
  Eggs ~As an emulsifying agent, 1 tablespoon of lecithin replaces 1
  egg. Liquid lecithin is better for baking, lecithin granules, for
  beverages. -Egg replacers, available in natural food stores usually
  come in powdered form. ~Use  cup liquid egg substitute to replace 1
  whole egg.
  
  Flours ~When making yeast breads, whole-wheat flour or hard wheat
  flour may replace white all-purpose flour in equal amounts. ~For
  recipes (except yeast breads) calling for 1 cup of white all-purpose
  flour, use 1 cup minus 2 tablespoons of whole-wheat pastry flour or
  soft wheat flour.
  
  Seasonings ~Sea salt my be used in equal amounts to salt. ~For less
  sodium and added flavor, use 1 tablespoon of tamari or 2 tablespoons
  of miso instead of 1 teaspoon of salt. ~Herbal salt substitutes with
  a low-sodium contents are available in natural food stores. ~To
  replace 1 tablespoon fresh herbs, use 1 teaspoon dried or  teaspoon
  ground.
  
  Sweeteners ~ cup of honey will replace 1 cup of sugar. Reduce the
  liquid content of the recipe by  cup for each  cup of honey used.
  ~Instead of 1 cup of sugar, use  cup brown rice syrup combined with
   cup honey or fruit juice concentrate, 3/4 cup barley malt syrup,
  3/4 cup apple juice concentrate, 3/4 cup maple syrup, or  cup
  molasses. As with honey, reduce the liquid content by  cup per 1 cup
  sugar replaced. -Sucanat may replace sugar in equal amounts. ~3/4
  cups of liquid FruitSource or 1 cups of granular FruitSource will
  replace 1 cup of sugar. Reduce the liquid content of the recipe by
  50%. Reduce the fat or oil in the recipe by 25%-50%
  
  Thickeners ~Arrowroot can replace cornstarch in equal amounts.
  
                 Vegetarian Gourmet Spring 1995
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: TYPES OF CHILE PEPPERS 1
 Categories: Info, Kooknet
      Yield: 1 info
 
 
  Poblano ~Appearance: thick-fleshed, shaped like a bell pepper with
  collapsed sides tapering to a point; 3" to 5" long, 2" to 3" wide
  near the stem; grows dark green and becomes dark red when fully
  matured. ~Flavor: smoke-roasted and earthy with full, green flavor.
  ~Firepower: tropical; a comfortable "3" on the heat scale. ~Best
  uses: roasted and peeled in casseroles and soups and sauces; stuffed
  for chiles rellenos.
  
  Anaheim (New Mexican) ~Appearance: long, smooth and bluntly pointed
  with medium-thick flesh; 5" to 7" long, 1" to 2" wide; glossy green,
  orange-red or bright scarlet. -Flavor: clear-cutting, sweet, earthy
  flavor. ~Firepower: lukewarm; ranges between "4" and "2" on the heat
  scale. ~Best Uses: in most Southwestern dishes including beverages,
  sauces, salads, stew chilies rellenos, tamales, casseroles,
  dressings, candies and desserts.
  
  Note: dried crushed red New Mexican and Anaheim are commonly sold as
  crushed red pepper flakes; Anaheims are milder than New Mexican and
  are often sold whole or chopped in cans as generic "mild green
  chilies".
  
  Cayenne ~Appearance: long, thin-fleshed, sharply pointed pods, either
  straight or curled at the tip; 6" to 10" long, 1" wide; ripens to
  brick red. -Flavor: acidic and tart (also exudes smoky undertones
  when dried). -Firepower: incendiary; a dangerous "8" on the heat
  scale. -Best Uses: fresh in salsa or salads; dried and crushed in
  Creole dishes or whole in Asian stir-fry dishes.
  
  Note: dried red cayenne is commonly ground into a spice known as
  cayenne pepper or processed into hot pepper sauces such as Tabasco;
  in world commerce, dried cayenne pods are known as Ginnie peppers.
  
  Serrano ~Appearance: torpedo-shaped and thick-fleshed, but longer than
  jalapeos; 1" to 3" long, " to " wide' grows dark green and usually
  ripens to red, but sometimes brown, orange or yellow. ~Flavor:
  pleasantly acrid flavor with clean, biting heat. ~Firepower: blazing,
  but less explosive than de arbol; a low "7" or high "6" on the heat
  scale. ~Best Uses: fresh in salsa; roasted in sauces; pickled with
  carrots and onions.
  
  Pasilla (Chilaca) ~Appearance: long, cylindrical and furrowed; over 6"
  long, 1" wide; grows dark green; ripens to dark brown. ~Flavor:
  raisin-like aroma with sweet berry overtones. ~Firepower: tepid; an
  unobtrusive "3" on the heat scale. ~Best Uses: dried or powdered in
  sauces or moles such as guacamole.
  
  Note: in California and northern Mexico, fresh and dried Poblanos are
  often mistakenly named Pasillas.
  
                         Vegetarian Gourmet
                             Spring 1995
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: TYPES OF CHILE PEPPERS 2
 Categories: Info, Kooknet
      Yield: 1 info
 
 
  Habenero (Bahamian, Scotch bonnet) ~Appearance: short, stocky,
  lantern-shaped; 1" to 2" long, 1" to 2" wide; ripen to red, yellow,
  orange or white; most frequently dark orange. -Flavor: distinctly
  floral and fruity with delayed-action nasal flame that sneaks up on
  you, then persists. ~Firepower: infernal, the hottest pepper known; a
  "10" on the heat scale and estimated to be 100 times hotter than
  jalapeos. ~Best Uses: with tomatoes and tropical fruits; in fresh
  salsa, chutney, marinades and jerk sauces; for persistent heat in any
  dish.
  
  Note: although very similar to the habanero, the Scotch bonnet pepper
  is usually yellow in color and slightly more bonnet-shaped than
  lantern-shaped.
  
  Jalapeo ~Appearance: plump, blunt and bullet-shaped, sometimes with
  dry cracks along the thick-fleshed skin; 1" to 2" long, " to 1"
  wide; shiny medium green, red or purple when ripe. ~Flavor: green
  vegetable flavor with back-or-the-throat heat. ~Firepower: flaming; a
  fiery "5" on the heat scale. ~Best Uses: fresh in salsa, stews,
  sauces, breads or dips; stuffed with cheese for a snack; as a topping
  for nachos.
  
  Note: known as Chipotle Chile when smoke-dried.
  
  Ancho (dried Poblano) ~Appearance: broad, flat, wrinkled and
  heart-shaped with medium-thick flesh; 3" to 6" long, 2" to 3" wide;
  dark reddish mahogany (sometimes called "mulato" when dark brown or
  "negro" when black) ~Flavor: mild fruit flavor with smoky, earthy
  hints of coffee and dried plum. ~Firepower: cozy and warm; a modest
  "3" on the heat scale. ~Best Uses: chili, sauces and moles.
  
  Note: the Spanish mole means "mixture", as in guacamole, which is a
  mixture of vegetables or guaca.
  
  Hungarian Cherry ~Appearance: fleshy and round or slightly
  heart-shaped; 1" long, 1 " wide; ripen to orange or red. ~Flavor:
  medium sweetness with bright, piquant warmth. ~Firepower: warm;
  ranges between "4" and "1" on the heat scale. ~Best Uses: often
  pickled, sliced and served with sandwiches or salads; also good when
  chopped fresh in salsa.
  
  Note: especially good pungent varieties include red cherry and hot
  apple.
  
  Mirasol (Aji) ~Appearance: elongated, pointed and thin-fleshed with a
  tough skin; 3" to 4" long, 3/4" to 1" wide; shiny dark red or
  orange. ~Flavor: superb tropical fruit flavor with clear, direct
  heat. ~Firepower: naughty; a respectable "5" on the heat scale. ~Best
  Uses: in sauces, stews and corn dishes; pickled with carrots and
  onions.
  
  Note: the gualilo chile is a variety of the mirasol chile.
  
                         Vegetarian Gourmet
                             Spring 1995 Posted by Michael Prothro
  KOOK-NET : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHILE HEAT SCALE
 Categories: Info, Kooknet
      Yield: 1 info
 
 
                  Approximate Rating Scoville Units Chile Varieties
  
  : 10           100,000-300,000      Habanero, Scotch bonnet
  :  9            50,000-100,000            Chiltepin
  :  8            30,000- 50,000         Piquin, Cayenne
  :  7            15,000- 30,000            de Arbol
  :  6             5,000- 15,000             Serrano
  :  5             2,500-  5,000    Jalapeo, Chipotle, Mirasol
  :  4             1,500-  2,500             Cascabel
  :  3             1,000-  1,500         Ancho, Pasilla
  :  2               500-  1,000       New Mexican, Anaheim
  :  1               100-    500             Cherry
  :  0                 0               Mild Bells, Pimiento
  
  Spelling The word "chile" is both an adjective and a noun referring
  to the plant and pod of a hot pepper, as in "chile pepper" (singular)
  and "hot chilies" (plural). On the other hand, "chili" or "chilli" is
  a stew-like mixture. "Chili powder" is a spice blend used to make
  chili; it usually contains a combination of dried ground New Mexican,
  Anaheim or Cayenne chile peppers, as well as garlic, cumin and other
  spices.
                         Vegetarian Gourmet
                             Spring 1995
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: GOURMET GLOSSARY 1
 Categories: Info, Kooknet
      Yield: 1 info
 
 
  ~almond butter a smooth, creamy spread made from finely ground almonds
  
  ~ancho chile peppers (dried poblano chilies) Anchos are mild,
  smoky-flavored chilies that are broad, flat and heart-shaped. The
  powdered for, is known as ancho molido.
  
  ~Anaheim chile peppers (New Mexican) a mild green or red chile about
  6" long. Its flavor is improved by roasting.
  
  ~arrowroot a starchy powder used for thickening. It is made from the
  root of a tropical plant and can be substituted for cornstarch in
  equal amounts.
  
  ~balsamic vinegar a rich reddish-brown semisweet vinegar made from
  white grapes.
  
  ~Belgian endive a small, canoe-shaped salad green with yellow or red
  leaves.
  
  ~brown rice syrup a sweetener made by fermenting rice and reducing the
  liquid to a thick syrup. It is similar in consistency to honey, but
  less sweet.
  
  ~brown rice vinegar a slightly sweet, naturally brewed vinegar made
  from fermented brown rice.
  
  ~Kalamata olives small, black, slightly tart olives often served
  whole in Greek salads.
  
  ~capers seed-like buds of a Mediterranean plant that are pickled and
  used as a condiment or garnish.
  
  ~carob a caffeine-free, chocolate-like flavoring made from the pods
  of the carob tree. Available powdered and in chips.
  
  ~cayenne pepper a very piquant spice made from dried, ground cayenne
  chile peppers.
  
  ~cpes French word for porcini mushrooms, which have a bulbous
  light-brown cap, a thick stem and an earthy flavor.
  
  ~chicory a bitter salad green with curly leaves and blue flowers. The
  roots are dried and ground into a coffee-like powder which is often
  used in Cajun and Creole cooking.
  
  ~chickpea flour toasted and milled chickpeas used in Mediterranean,
  Middle Eastern and Indian dishes. It is often combined with other
  flours in baked goods.
  
  ~chili powder a blend of ground chilies, garlic, cumin and oregano
  often used in Southwestern cooking.
  
  ~cilantro the fresh, aromatic leaves of the coriander plant, often
  used in Mexican, Asian and Indian cooking. It is sometimes labeled
  coriander or Chinese parsley.
  
  ~Colorado chile pepper dried red New Mexican or Anaheim chilies.
  
  ~crimini mushrooms (Italian brown) light brown, button-shaped
  mushrooms that have a more pronounced mushroom flavor than the
  regular white button variety.
  
  ~cumin a pungent seed used ground or whole, most often in curries,
  bean dishes and Mexican foods.
  
                         VEGETARIAN GOURMET
                             SPRING 1995 Posted by Michael Prothro
  KOOK-NET : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: GOURMET GLOSSARY 2
 Categories: Info, Kooknet
      Yield: 1 info
 
 
  ~currants a dried variety of tiny grapes that are often used in
  baking. They are not to be confused with red or black currants that
  are used fresh in wines and jellies.
  
  ~daikon radish (Oriental radish) large, crisp white radish that can be
  eaten raw in dips and salads, and cooked as in stir-fries. It is
  especially helpful in digesting greasy foods.
  
  ~eggless mayonnaise a cholesterol-free dressing made with either tofu,
  canola oil or safflower oil instead of eggs.
  
  ~endive salad green with silky white leaves that is sometimes sold as
  escarole. It is botanically related to chicory.
  
  ~escarole a salad green with short curly leaves and a succulent flavor
  
  ~fennel seeds with a licorice-like flavor, from a plant in the parsley
  family.
  
  ~feta cheese a crumble, white cheese made from goat's milk. It is
  especially popular in Greek and Turkish cuisine.
  
  ~flaxseed oil the mild-tasting oil of an annual herb. It aids in
  digestion and acts as a laxative.
  
  ~FruitSource a brand name sweetener made from grapes and rice. It is
  available in either liquid or granulated form.
  
  ~gingerroot fresh root of a tropical plant. it has a pungent, aromatic
  flavor used often in Asian stir-fries.
  
  ~habanero pepper a small, orange, lantern-shaped chile pepper. it is
  up to 100 times hotter than the jalapeo pepper.
  
  ~jalapeo pepper a small, plump, green or red chile pepper used
  especially in Mexican cooking. It varies from mildly hot to very hot.
  
  ~juniper berries small, blue or black, berry-like cones of a shrub in
  the pine family. Juniper berries oil is used for its antiseptic,
  diuretic and detoxifying properties.
  
  ~leek a member of the onion family. It has a cylindrical white bulb
  and long, slender green leaves.
  
  ~mango chutney a condiment made from unripe mangoes, oils, chilies and
  spices. It is common to Indian cuisine.
  
  ~masa harina a fine-grained yellow cornmeal treated with lime and
  used in Southwestern cooking.
  
  ~Mexican-style stewed tomatoes commercially prepared tomatoes stewed
  with onions, garlic and cumin.
  
  ~miso a salty-tasting paste made from fermented, crushed soybeans and
  sometimes grains such as barley, rice or wheat.
  
  ~nopalitos soft-fleshed green pads of the prickly pear cactus used in
  southwestern cooking and found in well-stocked markets.
  
  ~oat flour a gluten-free flour made from finely ground whole oat
  groats. It retains its natural antioxidant nutrients and is often
  used in addition to other flours for richer texture in baked goods.
  
                         VEGETARIAN GOURMET
                             SPRING 1995 Posted by Michael Prothro
  KOOK-NET : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: GOURMET GLOSSARY 3
 Categories: Info, Kooknet
      Yield: 1 info
 
 
  ~papaya a large oval fruit with green to yellow skin. It has a sweet,
  creamy-textured flesh and tiny black seeds.
  
  ~parsnip a sweet and nutty-tasting root vegetable that is similar in
  appearance to a husky, pale carrot.
  
  ~phyllo paper-thin sheets of pastry dough used to wrap or layer
  fillings.
  
  ~pine nuts (pignoli) the edible seeds of certain pine trees. They are
  frequently used in pesto sauces or as a garnish for pasta dishes.
  
  ~porcini robust and full-flavored mushrooms with a bulbous light
  brown cap and a thick stem. They are commonly reconstituted from
  their dried state.
  
  ~port wine a rich wine made with zinfandel and other grape varieties
  and fortified with brandy.
  
  ~powdered egg replacer a dry mixture of starches and leavening agents
  used in baked goods to replace eggs.
  
  ~purple potatoes (Peruvian Blue) a medium-starch potato with dark
  blue skin and deep purple flesh. It is similar to the all-purpose
  Russet in size, shape and culinary uses.
  
  ~radicchio a bitter salad lettuce usually with round leaves and deep
  red and white coloring.
  
  ~rice malt syrup a thick, sweet syrup made from fermented rice and
  barley malt. It is used to replace honey and produces a less sweet
  taste.
  
  ~romaine green or red lettuce with a long, wide leaf and a crunchy,
  succulent taste.
  
  ~rosehips dried leaves of the dog rose plant. They are rich in
  vitamin C and used for their sharp, fruity flavor.
  
  ~rotini short, corkscrew-shaped pasta.
  
  ~rubbed sage the powdered form of an evergreen herb with gray-green,
  textured leaves and a highly aromatic scent.
  
  ~semolina flour flour milled from durum wheat. it is used primarily in
  making pasta.
  
  ~shallots small bulbs of the onion family that combine flavors of
  onion and garlic. Used extensively in French cooking.
  
  ~shiitake mushrooms large-capped, strongly flavored mushrooms often
  used in Japanese cooking. They are available both fresh and dried.
  
  ~silken tofu a soft, custard-like tofu available in soft, firm and
  extra-firm textures. it is packaged in aseptic containers and does not
  require refrigeration until it is opened.
  
  ~soy flour a dense, heavy flour made from soybeans that have been
  hulled, cracked, toasted and ground.
  
  ~soy margarine a butter substitute made from soybeans.
  
  ~soy milk liquid milk made from ground and boiled soybeans.
  
                         VEGETARIAN GOURMET
                             SPRING 1995 Posted by Michael Prothro
  KOOK-NET : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
  ~--  KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
  ======================================================================
  ==== Packet: CYBERLM Date: 02-25-95 (07:55) Number: 289 From: MICHAEL
  PROTHRO Refer#: NONE To: ALL Recvd: NO Subj: Cooking Information
  21/22 Conf: (41) KN-TheKitche
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: GOURMET GLOSSARY 4
 Categories: Info, Kooknet
      Yield: 1 info
 
 
  ~Sucanat a brand name sweetener made from organic sugar can juice
  that has been dehydrated into a powder, retaining all its vitamins
  and minerals.
  
  ~summer savory an annual herb with narrow green leaves and an intense
  aroma.
  
  ~tahini a smooth, nutty-flavored paste made from raw, ground sesame
  seeds.
  
  ~tamales cornmeal dough that is stuffed with Southwestern fillings,
  such as seasoned black beans, wrapped in corn husks and steamed.
  
  ~tamari a dark fermented soy sauce made without wheat. It is the
  by-product of making miso.
  
  ~tamarind paste a dark paste made from the fruit of the tamarind tree.
  Tastes similar to a combination of dates and lemons with a bit of
  saltiness. Often used in Indian cuisine and available in international
  sections of most supermarkets.
  
  ~tarragon a green, licorice-flavored herb with a sweet, yet pungent
  aroma. It is excellent for flavoring vinegars and is frequently used
  in French cooking.
  
  ~tofu a smooth, pressed, white soybean curd. It is usually packaged in
  cakes and has a mild flavor and soft consistency.
  
  ~turbinado sugar (Sugar in the Raw) coarse, light-brown granulated
  sugar made from can juice which has been steamed and refined to remove
  impurities.
  
  ~turmeric a bright, golden-colored powdered spice used in many Indian
  and Middle Eastern dishes.
  
  ~vegetarian mincemeat a sweet mixture of chopped apples, oranges,
  cinnamon and nuts usually baked in a pie crust. It is made without
  the traditional addition of suet.
  
  ~vermouth aromatic wine flavored with various herbs and spices to
  achieve either a dry or sweet taste.
  
  ~walnut oil topaz-colored oil with a rich, nutty flavor used in salad
  dressings and baked goods.
  
  ~watercress a delicate, mildly flavored salad green with long stems
  and small round or oval-shaped leaves.
  
                         VEGETARIAN GOURMET
                             SPRING 1995
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: WHAT YOUR PIZZA SAYS ABOUT YOU
 Categories: Info, Kooknet
      Yield: 1 info
 
      1    Pizza facts
 
  WONDER what the Domino's people do when they're not rushing pizzas
  all over creation? They take surveys, or they say they do. The
  company's mighty public relations machine offers these observations:
  
  Men wearing muscle shirts when answering the door order pepperoni
  three times more often than any other topping.
  
  People who have pierced noses, lips or eyebrows ask for a vegetarian
  topping 23 percent more often than a meat topping. Those who have wind
  chimes on the porch are four times more likely than the average to
  want olives.
  
  A recurring element is the correlation between pizza-eating and
  TV-watching. Whatever day and time ''Roseanne" airs is always the
  biggest half-hour of the week for meat-topped pizza orders. Since you
  asked, the No. 1 pizza-ordering show (figured by comparing orders
  during its time slot with weeks when the show doesn't air) is
  "Melrose Place," which is also by far the leading show for
  vegetable-topped pizzas. Pizza orders in the "Melrose Place" time
  slot have gone up 14 percent since Heather Locklear joined the cast.
  
  There's more: As you look back on 1994, trying to make sense of
  Newt's rise and O.J.'s fall, you may want to consider these other
  statistics from Domino's Since the Republicans won the election,
  meat-topped pizza orders have risen 32 percent in the Washington
  metropolitan area. Since Election Day, tipping of Domino's deliverers
  by Washington women has fallen off by 10 percent (except during
  "Melrose Place," when it climbs by 30 percent).
  
  Since the election, tipping by House Republicans has been down 12
  percent; tipping by House Democrats has been up 3 percent. Whenever
  Newt Gingrich appears on national television, pizza orders to
  Democratic offices go up 4 percent and go down 2 percent on the GOP
  side.
  
  And last, but not least The single greatest hour for pizza delivery in
  national pizza history was the hour when O. J. Simpson was in the
  white Ford Bronco on the L. A. freeways.
  
  San Jose Mercury News, Food Section, 1/11/95 shared by Dorothy Hair
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CROCKPOT STUFFED CABBAGE
 Categories: Meats, Kooknet
      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
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: WITCHES BREW
 Categories: Beverages, Kooknet
      Yield: 8 servings
 
      1 qt Apple juice
  1 1/2 c  Pineapple juice, unsweetened
      2 tb Honey
      2 tb Lemon juice
      3 x  Cinnamon sticks
 
  Mix all ingredients together in a saucepan.  Heat over low heat until
  ready to serve.  Remove cinnamon sticks before serving.
   Source: Children's Party Book
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: HEMORRHAGING BRAIN
 Categories: Beverages, Kooknet
      Yield: 1 servings
 
      2    Shots strawberry schnapps
    1/2    Shot Bailey's
      1 ds Grenadine
 
  Pour the schnapps into a lowball glass.  Then pour Bailey's right
  into the middle and then the grenadine (it's just a dash of red color
  to look like blood).  If poured correctly the Bailey's clumps
  together in the bottom of the glass looking like (you guessed it!) a
  brain (sort of). The grenadine is the "hemorrhage."
  
  from the Internet typed by Tiffany Hall-Graham
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: NUCLEAR WASTE
 Categories: Beverages, Kooknet
      Yield: 1 servings
 
    1/2 oz Midori
      1 oz Vodka
 
  Pour into shot glasses and place them on the end of a vertical
  flashlight (one at a time).  The thing should glow a hearty green and
  look rather convincingly like "nuclear waste."
  
  from the Internet typed by Tiffany Hall-Graham
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: THE VULCAN DEATH GRIP
 Categories: Beverages, Kooknet
      Yield: 1 serving
 
      1    Part Ouzo (pref. 90 proof)
      1    Part Bacardi 151
 
  No directions given, but presumably one takes a sip and then hangs on!
  
  from the Internet typed by Tiffany Hall-Graham
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Easter Egg Decorating Ideas
 Categories: Children, Cyberealm, Kooknet
      Yield: 1 servings
 
           Eggs; hard boiled or blown
           Stickers, stars
           Nail polish; clear, colors
           -& glitter
           Tiny 'rocket' candies
           Cake decorating gel
           Paint
           Toothbrush
 
  Some ideas for decorating dyed Easter Eggs: 1) Use stickers, stars or
  press on dots 2) Use nail polish. (Clear nail polish is good for over
  coating finished eggs.) (for older children). 3) Use small, round
  "rocket" candies. Attach with cake decorating gel. 4) Spatter paint
  with paint applied to old toothbrush. (Cover table first).
  
  SOURCE: _Making Your Own Traditions Around the Year_ posted by Anne
  MacLellan
  
  Re-Posted by Lois Flack, CYBEREALM-KOOKNET,(315)786-1120, Watertown,
  NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Eggsquisite Easter Baskets
 Categories: Children, Cyberealm, Kooknet
      Yield: 4 baskets
 
      4    Shredded wheat biscuits
           -crumbled
    3/4 c  Peanut Butter
    3/4 c  Butterscotch chips
 
  Mix peanut butter and chips over low heat or place in microwave until
  melted. Add shredded wheat. Cool slightly, then mold into baskets -
  wonderfully yucky! Try shaping over back of bowl. Place baskets in
  'fridge to set. Fill nests with Easter eggs and/or candy. Little
  nests filled with jellybeans are delightful.
  
  SOURCE: _Making Your Own Traditions Around the Year_ posted by Anne
  MacLellan
  
  Re-Posted by Lois Flack, CYBEREALM-KOOKNET,(315)786-1120, Watertown,
  NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Natural Egg Easter Dyes
 Categories: Children, Cyberealm, Kooknet
      Yield: 1 servings
 
MMMMM-------------------SPRING CHICKEN YELLOW------------------------
      1 ts Tumeric
    2/3 c  -Boiling water
    1/4 ts Vinegar

MMMMM---------------------EASTER BUNNY BROWN--------------------------
      1 tb Instant coffee;heaping Tbsp
    2/3 c  -Boiling water
    1/2 ts Vinegar

MMMMM-----------------------SEREN"DIP"ITY----------------------------

MMMMM------------------BOIL EGG WITH ONE OF THE-----------------------

MMMMM-------------------------FOLLOWING------------------------------
           Onion skins;(golden orange)
           Beets;(reddish purple)
           Spinach;(pale green)
           Red Cabbage Leaves
           Walnut shells; (buff)
           Grape Juice; (mauve) &
    1/4 ts Vinegar
 
  Wash eggs in mild soapy water to remove oily coating which could
  prevent dye from adhering. Simmer for 20 minutes. Spring Chicken
  Yellow: Add tumeric to boiling water, stir until dissolved. Add
  vinegar. Easter Bunny Brown: Add heaping Tbsp heaping instant coffee
  to boiling water, stir to dissolve. Add vinegar. Seren"dip"ity: Try
  boiling eggs with one of the listed ingredients. Add 1/4 tsp vinegar
  to water.
  
  Source: _Creating Your Own Traditions Around the Year_
         and Canadian Living magazine posted by Anne MacLellan
  
  Re-Posted by Lois Flack, CYBEREALM-KOOKNET,(315)786-1120, Watertown,
  NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Iced Tea
 Categories: Kohl, Beverages, Kooknet
      Yield: 1 servings
 
           Tea bags - 5 or 6
      1 ga Water
 
  To make tea the easy way, fill a gallon container with water and add
  5-6 tea bags. Refrigerate overnight.
  
  OR bring about 2 cups of water to a boil, add the tea bags, let boil
  for only 10-15 seconds. Cover, let stand about 30 minutes. Fill a
  gallon container 3/4 full with water and add the hot tea AND the tea
  bags. Fill the container to the top with water.
  
  Leaving the tea bags in the water prevents scum forming on the tea!
  
  Home Remedy: Tea contains theophylline, which is a bronchodilator.
  Therefore, tea is good for breathing problems, colds, etc.  Instant
  tea does NOT contain theophylline.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce and Clem Kohl Kook-Net:  THE
  IMPROV BBS  Kook-Net Hub  (602)991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Punch
 Categories: Kohl, Beverages, Kooknet
      Yield: 1 servings
 
      2 cn Pineapple juice; unsweetened
      1 cn Lemonade; frozen
      3 cn Water (lemonade cans)
      1 cn Orange juice; frozen
      2 cn Water (orange juice can)
    1/2 cn Limeade; frozen
      2 cn Water (limeade can)
      1 c  Sugar
      4 qt Dry ginger ale
      2 qt Soda water
      1 pt Strawberries; frozen
 
  Use large cans of pineapple juice. Mix the base of juices and sugar.
  Chill. Add ginger ale and soda just before serving.
  
  NOTE: Mint leaves may be substituted for the strawberries. This is a
  good base for spiking with vodka or gin.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce and Clem Kohl Kook-Net:  THE
  IMPROV BBS  Kook-Net Hub  (602)991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hot Lemons
 Categories: Kohl, Appetizers, Kooknet
      Yield: 1 servings
 
      6    Lemons, quartered
      2    Garlic cloves, minced
    1/4 c  Hot Red Peppers/crushed/dry
      2 tb Salt (or MORE)
      1 ts Paprika
      1 c  Salad oil, heated
 
  Remove all seeds from lemon quarters.  Roll quartered lemons in salt.
  Use more salt if needed.  Pack them lemon quarters into a quart jar.
  Cover and let stand at room temperature for 4 days.  Add the rest of
  the ingredients. Let stand 4 to 5 days longer.  Refrigerate.
  
  Taken from:  IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  :            A Collection of Recipes from the Kitchen of Joyce & Clem
  Kohl Kook-Net:  THE IMPROV BBS  Kook-Net Hub  (602)991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hot Meat Balls Sauce
 Categories: Kohl, Appetizers, Kooknet
      Yield: 1 servings
 
      1 lg Heinz Catsup (Family Size)
      1    Bottle water (Worcester)
      1 ts Coleman's dry mustard
  2 1/2 tb Chili powder (or MORE)
      1 tb Worcester sauce
           Tabasco sauce...LOTS of it
      1 ts Cayenne pepper (or more)
           Salt & Pepper
 
  Mix all ingredients together in a pan large enough to hold both the
  sauce and the hot meat balls.  Add cooked meat balls using the Hot
  Meat Balls recipe.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl Kook-Net:  THE IMPROV
  BBS  Kook-Net Hub  (602)991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hot Meat Balls
 Categories: Kohl, Appetizers, Kooknet
      Yield: 1 servings
 
      3 lb Ground beef (GOOD quality)
      1 ts Garlic powder
    1/4 c  Catsup
      1 tb Parmesan cheese
      2 ts Chili power (or MORE)
           Salt & pepper to taste
 
  1. Mix together all ingredients.  (To make these very hot, add more
  chili
     powder, and about a ts hot sauce.) 2. Form into quarter-sized
  balls. (Don't make them larger!) 3. Saute in cooking oil over medium
  heat until done. 4. Add to Hot Meat Ball Sauce 5. Simmer slowly about
  4 hours, stirring every half hour. 6. Transfer to a warmer - such as
  a fondue pot for serving.  Otherwise,
     refrigerate in a closed container until ready to serve.
  
  NOTE: To serve, place a container of toothpicks beside the fondue pot.
        For REALLY HOT meat balls, use 4-6 T chili power, and several
        shakes of Tabasco Sauce!
  
  Taken from:  IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl Kook-Net:  THE IMPROV
  BBS  Kook-Net Hub  (602)991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hot Crab Dip From Joyce Kohl
 Categories: Kohl, Appetizers, Dips, Kooknet
      Yield: 1 servings
 
    1/3 c  Half & Half Cream
      8 oz Cream cheese, softened
      1 c  Crab meat, flaked
      2 ts Lemon juice
  1 1/2 ts Worcestershire
           Salt
 
  Mix together all ingredients.  Heat thoroughly.  Keep warm in chafing
  dish. Serve with Ritz crackers.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes From the Kitchen of Joyce & Clem Kohl Kook-Net:  THE IMPROV
  BBS  Kook-Net Hub  (602)991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Shrimp Mousse Dip
 Categories: Kohl, Appetizers, Dips, Kooknet
      Yield: 1 servings
 
      1 cn Tomato soup
      2 md Scallions, finely chopped
      1 pk Knox unflavored gelatin
      1 lb Shrimp, cooked and chopped
      1 pk Cream cheese (8oz)
      1    Celery stalk, finely choppe
    1/4 c  Water
      1 c  Best Food mayonnaise
 
  Dissolve tomato soup and cream cheese over a low heat.  Remove from
  heat. Mix together the gelatin and water.  Mix all the ingredients
  together and put into a mold or pan.  Chill for at least 2 hours.
  Serve with various types of crackers - Ritz are excellent.  NOTE:  Do
  NOT cover with foil. A reaction of the foil and the tomato soup
  causes holes to form in the foil!
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl Kook-Net:  THE IMPROV
  BBS  Kook-Net Hub  (602)991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Roquefort Roll
 Categories: Kohl, Appetizers, Kooknet
      Yield: 1 servings
 
      1 pk Cream cheese (8oz) softened
      4 tb Celery, minced
      2 tb Miracle Whip
      1 c  Pecans, ground
           Ritz Crackers
      1 sm Package blue cheese
      2 tb Onion, minced
        ds Cayenne pepper (BIG dash)
      1 c  Parsley, dried
           Waxed paper
 
  1. Mix together everything except the pecans and parsley. 2. Blend
  well. 3. Mix together the pecans and parsley. 4. Spread 1/4 of the
  pecans and parsley mixture on waxed paper. 5. Take 1/2 of the cheese
  mixture, and form into a log. 6. Place the log on waxed paper with
  the pecans and parsley. 7. Roll the log on the waxed paper and
  sprinkle another 1/4 of the pecans
     and parsley mixture over and around it until the log has picked up
  most
     of the mixture. 8. Roll up the log in the waxed paper, leaving all
  the extra pecans and
     parsley with it and then refrigerate. 9. Repeat for steps 4
  through 8 for the other log.
  
  Serve with Ritz Crackers
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl Kook-Net:  THE IMPROV
  BBS  Kook-Net Hub  (602)991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Basic Cookie Dough
 Categories: Kohl, Cookies, Kooknet
      Yield: 1 servings
 
      4 c  Flour; sifted all-purpose
    1/2 ts Salt
    1/2 c  Butter; softened (or oleo)
      1 c  Lgt brown sugar - packed
      1 ts Vanilla
      1 ts Baking soda
  1 1/2 c  Vegetable shortening
      1 c  Sugar; granulated
      2    Eggs
 
  1. Sift flour, baking soda and salt onto waxed paper. 2. Beat
  shortening, butter and sugars until well mixed. Beat in eggs and
     vanilla. Stir in flour mixture until soft dough forms. 3. Divide
  dough into 6 equal portions. Shape into rolls about 1 1/2" in
     diameter. Wrap each in foil and freeze. OR, if you prefer, flavor
  the 6
     different portions according to the notes that follow. 4. Slice
  frozen rolls about 1/4" thick. Arrange cookies 2" apart on an
     ungreased cookie sheet. Bake at 375 degrees for about 10 minutes or
     until lightly browned.
  
  NOTES: Coconut cookies: Mix 1/2 cup flaked coconut into 1/6 of dough.
         Pecan cookies: Mix 1/2 cup chopped nuts into 1/6 of dough.
  
  Taken from: IT ALWAYS TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl Kook-Net:  THE IMPROV
  BBS  Kook-Net Hub  (602)991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Maxine's Dump Cake
 Categories: Kohl, Cakes, Desserts, Kooknet
      Yield: 1 servings
 
      1    Yellow cake mix
      1 cn Cherry pie filling
      1 cn Crushed pineapple
      1    Stick oleo (or more)
      1 c  Pecans; whole  (or more)
 
  1. Preheat oven to 350 degrees; grease an oblong cake pan. 2. Using
  #2 cans of pineapple and cherry pie filling, spread the crushed
     pineapple (include the juice) on the bottom of the pan.  Now
  spread the
     cherry pie filling over or around the pineapple. 3. Sprinkle the
  ==dry== cake mix over the top. 4. Place whole (or chopped) pecans
  over the dry cake mix. 4. On top of the pecans and dry cake mix,
  place thin slices of butter or
     oleo over the top...about 1/2" apart. 5. Bake for 1 hour or until
  golden brown.
  
  Clem's substitution:  Apple Pie Filling.  Before sprinkling the cake
  mix sprinkle cinnamon and brown sugar over the fruit.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Recipe from the
  Kitchen of Joyce and Clem Kohl Kook-Net:  THE IMPROV BBS  Kook-Net
  Hub  (602)991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lemon Pudding Cake From Joyce Kohl
 Categories: Kohl, Cakes, Desserts, Kooknet
      Yield: 1 servings
 
      1    Yellow cake mix
      1 pk Lemon pudding; 3-oz size
      4    Eggs
    3/4 c  Water
    1/2 c  Oil
      2 c  Powdered sugar
    1/3 c  Lemon juice
 
  Cake:
    Mix together cake mix, pudding, eggs, water, and oil.
    Bake in an oblong cake pan at 350 degrees 45 minutes.
  
  Glaze:
    Mix together powdered sugar and lemon juice.
    Poke holes in the HOT cake with a fork.
    Pour glaze over the top of the cake - letting it run into the holes.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce and Clem Kohl Kook-Net:  THE
  IMPROV BBS  Kook-Net Hub  (602)991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baileys Irish Cream Cheesecake
 Categories: Cyberealm, Kooknet, Cakes, Desserts
      Yield: 10 servings
 
           *   *   Crust   *   *
     10    Whole graham crackers,
           -broken into pieces
  1 1/4 c  Pecans (about 5 ounces)
    1/4 c  Sugar
      6 tb Unsalted butter, melted
           *   *   Filling   *   *
  1 1/2 lb Cream cheese, room temp.
    3/4 c  Sugar
      3    Large eggs
    1/3 c  Baileys Irish Cream Liqueur
      1 ts Vanilla extract
      3 oz Imported white chocolate
           (such as Lindt), broken
           -into pieces
           *   *   Topping   *   *
  1 1/2 c  Sour cream
    1/4 c  Powdered sugar
  1 1/2 oz Imported white chocolate,
     24    Grated pecan halves
 
  For crust:  Preheat oven to 325F.  Lightly butter 9-inch diameter
  springform pan with 2 3/4-inch-high sides.  Finely grind graham
  crackers, pecans and sugar in processor.  Add butter and blend, using
  on/off turns. Press crumbs onto bottom and 2 inches up sides of
  prepared pan. Refrigerate 20 minutes.
  
  For filling:  Using electric mixer, beat cream cheese and sugar in
  large bowl until smooth.  Whisk eggs, Baileys and vanilla in medium
  bowl until just blended.  Beat egg mixture into cream cheese mixture.
  Finely chop white chocolate in processor using on/off turns. Add to
  cream cheese mixture.
  
  Transfer filling to crust-lined pan.  Bake until edges of filling are
  puffed and dry looking and center is just set, about 50 minutes. Cool
  on rack.
  
  For topping:  Mix sour cream and powdered sugar in small bowl. Spread
  topping onto cooled cake.  Refrigerate until well chilled, about 6
  hours. (Can be prepared 1 day ahead.)
  
  Sprinkle grated chocolate over cake.  Place pecans around edge and
  serve.
  
  Note: I've fixed the cake with and without the topping, and I prefer
  it without the topping. As a suggestion, prepare the topping, but
  serve it on the side.
  
  Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown,
  NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: KAHLUA SWIRL CAKE
 Categories: Cyberealm, Kooknet, Cakes, Desserts
      Yield: 8 servings
 
 
         * Streusel Filling: 1/3 c Packed brown sugar 1/3 c Chopped
  pecans 1/4 t  Cinnamon 1/4 t Mace (this spice makes
         - the cake!)
         * Cake:
    2 c  Sifted all-purpose flour
    1 t  Baking powder 3/4 t Baking soda 3/4 t Salt 1/2 t Mace 1/2 c
  Butter or margarine,
         - softened 1 1/4 c Granulated sugar
    2    Eggs
    1 t  Vanilla 3/4 c Sour cream 3/4 c Kahlua
         * Kahlua Glaze: 3/4 c Sifted powdered sugar
    2 T  Softened butter
    1 T  Kahlua
  
  1)  Grease and flour 9 in. fluted tube pan. Preheat oven to 350F.
  
  2)  Prepare Streusel Filling: Mix ingredients and set aside.
  
  3)  Prepare Cake batter: Re-sift flour with baking powder, soda, salt
  and mace.  (I never do any sifting, but this is what the recipe calls
  for) In large bowl, combine butter, sugar, eggs, and vanilla. Beat 2
  min. on medium speed (batter may appear curdled). On lowest speed,
  blend in flour alternately with sour cream and Kahlua.
  
  4)  Turn 1/3 batter into prepared pan.  Cover with 1/2 Streusel
  Filling, an additional 1/3 batter and remaining Streusel. Top with
  remaining batter.
  
  5)  Bake on rack below oven center for 45 min., or until golden brown.
  Remove and let stand 10 min.  Invert on cake rack; cool till lukewarm
  (with pan on top).
  
  6)  While cake is cooling, prepare Kahlua Glaze: Combine ingredients
  and beat until smooth.
  
  7)  Remove pan and spoon glaze over top of lukewarm cake.  Top with
  pecan halves if desired.  Serves 8-10.
  
  8)  Enjoy!
  
  from "KAHLUA--Recipe Book"
  
  Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown,
  NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Date Beer Cake
 Categories: Cyberealm, Kooknet, Cakes, Desserts
      Yield: 16 servings
 
      1 c  Butter or margarine
      2 c  Brown sugar; packed
      2    Eggs
  2 1/2 c  Flour
      2 ts Cinnamon
      2 ts Allspice
      2 ts Baking soda
    1/2 ts Cloves; ground
      2 c  Beer
      2 c  Dates; coarsely chopped
    1/2 c  Flour
      1 c  Pecans; quartered
 
  Beat first 9 ingredients well with electric mixer. Mix dates with 1/2
  cup flour. Stir dates and pecans into batter. Bake in greased angel
  food cake pan 60 to 65 minutes at 350F. Cool. Serve with whipped
  cream or frost top with cream cheese frosting.
  
  Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown,
  NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Joyce's Chicken Wings
 Categories: Kohl, Main dish, Poultry, Kooknet
      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
  Kook-Net:  THE IMPROV BBS  Kook-Net Hub  (602)991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Quick Chicken Wing Sauce
 Categories: Kohl, Sauces, Kooknet
      Yield: 1 servings
 
      1 c  Medium or Hot Salsa/Picante
      3 tb Honey
      1 tb 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 Kook-Net:  THE
  IMPROV BBS  Kook-Net Hub  (602)991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bean Salad
 Categories: Kohl, Salads, Kooknet
      Yield: 1 servings
 
      1 cn Green beans; French style
      1 cn Red kidney beans; rinsed
      1 cn Yellow wax beans; drained
    1/2 c  Vinegar
    1/2 c  Onion; rings
    1/2 c  Green pepper; chopped
    1/2 c  Oil
    3/4 c  Sugar
           Salt & Pepper
 
  Use #2 cans of green beans, kidney beans and wax beans.
  
  Into a large bowl, mix the beans together. Make the dressing (rest of
  ingredients) and pour over the beans. Refrigerate overnight. Drain
  before serving.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce and Clem Kohl Kook-Net:  THE
  IMPROV BBS  Kook-Net Hub  (602)991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bing Cherry Salad
 Categories: Kohl, Salads, Kooknet
      Yield: 1 servings
 
      2 cn Bing cherries; drained
      1 c  Pineapple tidbits; drain
    1/2 lb Marshmallows
    1/2 c  Pecans
      1 c  Whipped cream
      6 tb Pineapple juice
      2    Eggs
      2 tb Butter
 
  Cook the custard: Pineapple juice, eggs, and butter. Stir in the
  marshmallows until partly melted. Cool. Add whipped cream, then fruit
  and nuts.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce and Clem Kohl Kook-Net:  THE
  IMPROV BBS  Kook-Net Hub  (602)991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Anything's Better Than Sex Cake
 Categories: Cyberealm, Desserts, Cakes, Kooknet
      Yield: 1 cake
 
      1 pk Devil's Food Cake Mix
      4    Eggs
    1/2 c  Oil
    1/4 c  Water
      1 ts Vanilla
      1 pk Chocolate pudding mix
           [instant]
      8 oz Sour cream
    3/4 c  Chocolate chips
    3/4 c  Pecans
           For the Frosting
    1/2 c  Melted butter
      1 c  Brown sugar [packed]
           Evaporated milk
           Powdered sugar
 
  Grease and flour 1 tube pan.
  
  Prepare the cake as directed on the package and using the the
  ingredients above. Bake 50-55 minutes at 350.
  
  For the frosting. Combine all of the ingredients and Cook, stirring
  constantly until bubbles.  add 1/4 cup evaporated milk, cook until
  smooth. Remove from heat and add enough powdered sugar to spreading
  consistency.
  
  After the cake has cooled spread the frosting on top and sides and
  serve.
  
  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: Bul-ko-kee or "Fire Beef"
 Categories: Cyberealm, Meats, Kooknet
      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, Poultry, Kooknet
      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
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Jalapeno Corn Casserole
 Categories: Casseroles, Cheese/eggs, Kooknet
      Yield: 4 servings
 
     17 oz Corn, Canned
     17 oz Creamed Corn, Canned
    1/2 c  Corn Meal
      2 ea Eggs
      6 tb Wesson Oil
      1 ts Garlic Salt
      2 ea Jalapenos, Chopped
    1/2 ea Onion, Chopped
      8 oz Cheddar Cheese, Shredded
 
  1. Mix all ingredients together and pour in greased casserole.
  
  2. Bake 40 minutes at 350F.
  
  3. Cover with cheese and put back in oven long enough for cheese to
  melt.
  
  Posted by Bob Hogan, Co-Moderator I-Link Cuisine,and Super-Sysop of
  Lucifer-Net/Byte Brothers, Wichita Kansas 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cannelloni (Stuffed Pasta)
 Categories: Casseroles, Meats, Kooknet
      Yield: 6 servings
 
  1 1/2 c  Flour
  1 1/2 ts Salt
      5    Eggs, slightly beaten
      1 tb Salad oil
           Water, salted
    1/2 c  Onion, chopped
      1    Garlic clove, medium,minced
    1/2 ts Basil leaves, crushed
      2 tb Butter or margarine
     16 oz Tomatoes, chopped
     11 oz Cheddar cheese soup
    1/2 c  Milk
    1/2 c  Parmesan cheese, grated
  1 1/2 c  Ricotta cheese
    1/4 c  Prosciutto (Italian ham)
    1/4 c  Hard salami, chopped
 
   1. Combine flour and salt to a bowl; add 3 eggs and oil, mixing with
  a
      fork to form a firm dough.
  
   2. Knead on lightly floured board until smooth, about 5 minutes.
  
   3. Cover; let dough rest 5 minutes.
  
   4. Roll dough into a 12 x 18-inch rectangle; cut into eighteen 4 x 3-
      inch rectangles.
  
   5. Cover; let dough rest 1 hour.
  
   6. Boil salted water in a large pan; cook rectanles of dough, a few
  at a
      time, 5 minutes, or until tender.
  
   7. Rinse in cold water; drain on damp towel.
  
   8. Meanwhile, prepare sauce:
  
      a. Cook onion, garlic and basil in butter in a saucepan until
  tender.
  
      b. Add tomatoes; bring to a boil.
  
      c. Reduce heat; simmer 30 minutes, stirring occasionally.
  
   9. Pour 1 cup sauce in the bottom of 3-quart 13 x 9 x 2-inch baking
      dish.
  
  10. To make filling:
  
      a. Combine soup, milk and Parmesan cheese in a bowl.
  
      b. Combine 1/2 cup soup mixture and remaining ingredients in a
         saucepan; cook, stirring, until thickened.
  
  11. To make cannelloni:
  
      a. Spoon 2 tablespoons filling on narrow end of each piece of
  pasta;
         roll up.
  
      b. Place roll-ups, seam-side down, in a baking dish; spoon
  remaining
         soup mixture and sauce over cannelloni.
  
      c. Bake in preheated 350F. oven 30 to 35 minutes, or until hot.
  
  12. Serve with additional Parmesan cheese.
  
  Posted by Bob Hogan, Co-Moderator I-Link Cuisine,and Super-Sysop of
  Lucifer-Net/Byte Brothers, Wichita Kansas 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chuck Wagon Goulash
 Categories: Casseroles, Beef, Main dish, Kooknet
      Yield: 12 servings
 
      2 lb Ground beef
      1 tb Salad oil
      1 lg Onion, chopped
    1/4 c  Cilantro, chopped fine
      2 ea Celery stalks, chopped
      4 lg Tomatoes, chopped
      3 ea Jalapeno's, chopped
      2 cn Red beans, drained
     10 oz Package spaghetti, cooked
      1 tb Cayenne Pepper
           Salt to taste
           Pepper to taste
      1 tb Chili powder
      2 c  Parmesan cheese
 
  1. Brown ground beef lightly in oil; add onion and celery and cook
  until
     onion is yellow and celery is soft.
  
  2. Add beans, tomatoes, cilantro, jalapeno's and spaghetti and
  seasoning;
     place in a 9 1/2 x 13-inch casserole.
  
  3. Bake at 350F until hot and bubbly.
  
  4. Grated cheese may be put on top last 15 minutes of baking.
  
  Posted by Bob Hogan, Co-Moderator I-Link Cuisine,and Super-Sysop of
  Lucifer-Net/Byte Brothers, Wichita Kansas 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Crispy Rattlesnake Coils
 Categories: Kohl, Appetizers, Kooknet
      Yield: 10 servings
 
      1    Rattlesnake; cut in strips
           Flour
           Salt & Pepper
           Crisco
 
  PREPARATION Cut rattlesnake into 8" strips about 1/4" thick. Salt and
  pepper lightly. Put flour into a container that can be covered. Add
  strips. Shake. Refrigerate for about two hours. This will allow the
  flour to become sticky and while the Crisco is heating in a deep
  fryer, pull the pieces apart and re-flour the pieces again.  Add
  flour if necessary. When the Crisco shortening is hot, add only
  enough snake strips so that all pieces are covered by the hot grease.
  Fry until golden brown.  Dump into a container that has been
  prewarmed in the oven.  Continue frying the rest of the rattlesnake
  strips.
  
  NOTE:  The fried rattlesnake strips will appear to be coiled!
  
  SERVING Use a basket lined with a cloth napkin. Add the fried, coiled
  snake pieces. Cover with the napkin.
  
  REMARKS This is an untested recipe! Directions are duplicated from a
  restaurant in Phoenix, Arizona
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce and Clem Kohl KOOK-NET:  THE
  IMPROV BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hot Cheese/Beef Dip
 Categories: Kohl, Appetizers, Dips, Kooknet
      Yield: 1 servings
 
      2 c  Cheese soup
      1 cn Tomatoes & chili peppers
    1/2 cn Green chili peppers
           - Ortega, blue 4-oz can
    1/2 cn Salsa - Yellow can
      1 md Tomato; chopped
      1 c  Shredded cooked roast
           Corn chips
 
  Combine all ingredients. Simmer in a fondue pot until bubbly. Serve
  with corn chips.  If too thin, thicken it with flour and water.
  
  Remark: The roast is optional.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce and Clem Kohl KOOK-NET:  THE
  IMPROV BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kathylene's Carrot Cake
 Categories: Kohl, Desserts, Cakes, Kooknet
      Yield: 1 servings
 
  1 1/2 c  Cooking oil
      2 c  White sugar
      4    Eggs; beaten
      2 c  Flour
      2 ts Cinnamon
      2 ts Baking soda
      2 ts Baking powder
      3 c  Carrots; grated
      1 c  Pecans; chopped
 
  Beat together: Oil and sugar. Add eggs and beat well.  Sift flour,
  cinnamon, soda and baking powder.  Blend with eggs mixture.  Fold in
  carrots and nuts.  Bake in pre-heated 350 degree oven for 1 hour in a
  well greased pan.  If you you layer cake pans, bake 30 minutes.
  
  Frost with Cream Cheese Frosting.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes From the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cream Cheese Frosting From Joyce Kohl
 Categories: Kohl, Cakes, Kooknet
      Yield: 1 servings
 
      1 pk Cream cheese (8-oz)
    1/4 lb Butter or oleo
      1 lb Powdered sugar
      2 ts Vanilla
 
  Soften cream cheese at room temperature.  Blend all ingredients
  together until smooth enough to spread on a cooled cake.
  
  NOTE: Especially good on a Carrot Cake
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Ellen's Cheese Cake
 Categories: Kohl, Desserts, Cakes, Kooknet, Cheesecake
      Yield: 1 servings
 
  1 1/2 c  Graham cracker crumbs
      2 tb Sugar
    1/2    Stick butter, melted
      1 lb Cream cheese, softened
      1 c  Sugar
      5    Eggs, separated
      1 pt Sour cream
      1 ts Vanilla
    1/2 ts Lemon extract
 
  CRUST:
    Mix together crumbs, sugar, and butter. Press into a 9" spring pan
  
  FILLING:
    Cream together cream cheese and sugar. Add 1 egg yolk at a time,
  then add sour cream and extracts.  Beat egg whites stiffly and fold
  into mixture. Bake in a 325 degree pre-heated oven for 1 hour.  Turn
  oven off and leave cake in the oven another hour.  Open oven door and
  leave cake in oven a half hour longer.  Remove from oven and cool.
  
  Posted by Joyce Kohl KOOK-NET:  THE IMPROV BBS  KOOK-NET Hub  (602)
  991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Clem's Chicken Mozzarella
 Categories: Kohl, Main dish, Poultry, Kooknet
      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 KOOK-NET:  THE
  IMPROV BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
