MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Swedish Meatballs
 Categories: Main dish, Meats, Christmas
      Yield: 4 servings
 
      2 c  Soft bread crumbs
    2/3 c  Milk
    1/2 c  Minced onion
      4 T  Butter
  1 1/2 lb Ground beef or veal
      3 ea Eggs, slightly beaten
      2 t  Salt
    1/2 t  Pepper
      1 t  Nutmeg
      1 t  Paprika
      1 T  Concentrated meat extract
      3 T  Flour
      1 c  Water
      1 c  Sour cream
      2 T  Minced parsley
 
  Soak bread crumbs in milk until softened. Add onion to 1 Tbsp butter
  in small saucepan and cook slowly 3 minutes. Mix softened bread,
  cooked onion and meat. Add eggs, salt, pepper, nutmeg and paprika.
  Mix thoroughly until very smooth and light. Shape meat into small
  balls, dusting the hands with flour while shaping the balls. Melt
  remaining 3 Tbsp butter in large frying pan. Add meat balls and fry
  until golden brown all over. Remove from pan and add meat wxtract and
  3 Tbsp flour. Stir untl well blended. Add water, and a few grains of
  pepper. Cook, stirring constantly until thickened. Reduce heat very
  low and cook 5 minutes. Stir in sour cream, a rounded tablespoon at a
  time, stirring until thoroughly blended after each addition of sour
  cream. Return meat balls to gravy, cover pan and simer very gently 10
  minutes. Serve in deep casserole. Sprinkle with minced parsley.
  Yield: 70 to 80 meat balls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple-Pepper Jelly
 Categories: Christmas, Jelly, Fruits, Gifts
      Yield: 4 servings
 
      2 c  Water
      6 oz Frozen Apple Juice; Thawed
  1 3/4 oz Powdered Fruit Pectin; 1 Pk
  3 3/4 c  Sugar
      1 x  Red Pepper; Crushed,To Taste
    1/8 ts Red Food Coloring
 
  Stir the water, apple juice concentrate and pectin in a 3-quart
  saucepan, until the pectin is dissolved.  Heat to boiling, stirring
  constantly.  Add the sugar and red pepper then heat to a rolling
  boil, stirring constantly.
   Remove from the heat and strain.  Add the red food color.
  Immediately pour into hot sterilized jars or glasses or freezer
  containers.  Cover tightly and cool.  Refrigerate no longer than 4
  weeks or freeze no longer than 2 months.  Serve with meat.
  
  Makes 4 half pints of jelly.
  
  GRAPE JELLY:
  
  Substitute 1 can (6 oz) of frozen grape juice concentrate for the
  apple juice concentrate.  Omit the red pepper and food color.
  
  TANGERINE JELLY:
  
  Substitute 1 can (6 oz) frozen tangerine juice concentrate for the
  apple juice concentrate.  Omit red pepper and food color.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lime Jelly
 Categories: Christmas, Gifts, Jelly, Fruits
      Yield: 4 servings
 
      3 c  Sugar
      1 c  Water
      6 oz Frozen Limeade; Thawed
      2 tb Lemon Juice
      5 dr Green Food Coloring
      2 dr Yellow Food Coloring
      3 oz Liquid Fruit Pectin; 1 Pouch
 
  Heat the sugar and water to boiling in a Dutch oven, stirring
  occasionally. Boil and stir for 1 minute more then remove from the
  heat. Stir in the limeade concentrate, lemon juice, and food
  colorings.  Add the fruit pectin and skim off the foam.  Immediately
  pour into hot sterilized jars, glasses, or freezer containers.  Cover
  tightly and cool to room temperature. Store no longer than 4 weeks in
  the refrigerator or 2 months in the freezer.
  
  Makes six 5-oz glasses of jelly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Strawberry-Orange Spread
 Categories: Christmas, Fruits, Gifts, Jelly
      Yield: 4 servings
 
     20 oz Frozen Strawberries; Thawed
  1 3/4 oz Fruit Pectin; Powdered, 1 Pk
      1 tb Orange Peel; Grated
    1/2 c  Orange Juice
  3 1/2 c  Sugar
 
  Mix the strawberries, pectin, orange peel and orange juice in a
  3-quart saucepan until the pectin is dissolved.  Heat over high heat,
  stirring constantly, to a rolling boil, about 2 minutes.  Add the
  sugar and bring back to a rolling boil, stirring constantly, then
  remove from the heat. Skim off the foam and immediately pour into hot
  sterilized jars or glasses or freezer containers.  Cover tightly and
  cool to room temperature. Refrigerate or freeze no longer than 3
  months.
  
  Makes 4 half pints of spread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pineapple-Apricot Jam
 Categories: Christmas, Fruits, Gifts, Jam
      Yield: 5 servings
 
     20 oz Pineapple; Crushed, 1 Cn
      6 oz Maraschino Cherries; 1 Jar,*
      8 oz Dried Apricots; Cut Into 1/4
    1/4 c  Water
  3 1/2 c  Sugar
      2 tb Lemon Juice
      3 oz Fruit Pectin; Liquid,1 pouch
 
  *    Drain, reserving 1/3 cup of the syrup, the cherries and cut up in
       small pieces.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++
  
  Heat the pineapple, with the syrup, the reserved cherry syrup, the
  apricots and the water to boiling in a Dutch oven, stirring
  occasionally then reduce the heat and cover.  Simmer, stirring
  occasionally, until the apricots are tender, about 10 minutes.  Stir
  in the sugar, lemon juice, and cherries. Heat to a full rolling boil
  over high heat, stirring constantly. Boil and stir for 1 minute.
  Remove from the heat and stir in the pectin. Pour into hot sterilized
  jars or glasses or freezer containers. Cover and cool to room
  temperature and store in the refrigerator or freezer no more than 3
  months.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cranberry Conserve
 Categories: Christmas, Fruits, Gifts, Relish
      Yield: 5 servings
 
      2 c  Water
      2 c  Brown Sugar; Firmly Packed
     24 oz Cranberries; Fresh, *
      2 tb Orange Peel; Grated
      4 ea Oranges; Peeled & Chopped
      2 ea Apples; Cored,Pared &Chopped
      1 c  Nuts; Chopped
 
  *    Use 2 packages (12 ozs each) of fresh cranberries.  There should
  be 6
       cups of cranberries.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++
  
  Mix the water with the brown sugar in a Dutch oven and heat to
  boiling. Boil for 1 minute.  Stir in the remaining ingredients except
  the nuts and heat to boiling.  Boil rapidly until the cranberries pop
  and mixture thickens, about 20 minutes.  Stir in the nuts.
  Immediately pour into sterilized jars or glasses or freezer
  containers and cover tightly, letting them stand until they reach
  room temperature.  Refrigerate or freeze no longer than 3 months.
  
  Makes about 5 half pints of conserve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Candied Pickle Sticks
 Categories: Christmas, Gifts, Vegetables, Pickles
      Yield: 8 servings
 
      1 qt Pickles; Sour Or Dill; Drain
      3 c  Sugar
    1/4 c  Pickled Sweet Cherry Peppers
      2 ts Onion; Instant, Minced
      1 ts Celery Seed
      1 ts Mustard Seed
    1/2 ts Dried Hot Peppers; Crushed
 
  NOTE:  The pickled sweet cherry peppers should be coarsely chopped.
  
  Remove the tips from the pickles.  Cut the pickles into medium sticks,
  drain.  Mix the pickles and the remaining ingredients in a glass bowl
  and cover.  Refrigerate for at least 12 hours.  Stir the pickle
  mixture until all the sugar is dissolved.  Pack the pickles in small
  jars and add the syrup to cover them.  Cover and refrigerate for at
  least 24 hours before using but no longer than 2 weeks.
  
  Makes 1 quart of candied pickle sticks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Neujahrspretzel (New Year's Pretzels)
 Categories: German, Holiday, Special
      Yield: 2 servings
 
      2 c  Milk
      2 pk Yeast; Active, Dry
    1/2 c  Sugar
      2 ea Eggs; Large
      1 x  ;Water
    1/4 c  Almonds; Chopped
    1/2 c  Butter Or Margarine
      2 t  Salt
      7 c  Flour; Unbleached
      1 c  Confectioners' Sugar
      1 t  Vanilla Extract
 
  Heat milk and butter until very warm (120-130 degrees F.).  Mix yeast,
  salt, sugar, and 1 cup flour.  Slowly beat into warm milk.  Beat for 2
  minutes.  Add eggs and 1 cup of flour.  Beat for an additional 2
  minutes. Add enough flour to form a soft dough.  Knead until smooth
  and elastic, about 5 minutes.  Place dough in a greased bowl.  Let
  rise in a warm place until doubled in bulk, about 1 hour.  Punch
  dough down and let rise again until doubled. (1 hour more).  Divide
  dough in half.  Shape pretzel as follows:  Roll dough into a rope
  about 30 inches long and 1 1/2 inches in diameter.  Cross the ends
  leaving a large loop in the center.  Flip loop back onto crossed ends
  to form a pretzel.  Repeat with remaining dough. Place pretzels on
  greased baking sheets.  Let rise 15 minutes more.  Bake at 375
  degrees F for 25 to 30 minutes or until golden brown.  Cool on wire
  racks.  Mix confectioners' sugar, water and vanilla to form a thin
  icing. Spread icing on pretzels and sprinkle with chopped almonds.
  Makes 2 large pretzels.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: New England Cranberry Sauce
 Categories: New england, Fruit, Holiday
      Yield: 1 servings
 
      4 c  Cranberries
      1 c  Water
      2 c  Sugar
 
  Mix all ingredients in a saucepan.  Heat to boiling, stirring until
  sugar has dissolved.  Cook about 10 minutes, or until berries have
  all burst and liquid is reduced somewhat.  Sauce will thicken more as
  it cools. A pinch of cinnamon or cloves; a tsp. of lemon or orange
  zest are optional additions. The Classic recipe - none better. Famous
  New England Recipes, D. Riccio
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Maple Acorn Squash No. 2
 Categories: Holiday, New england, Vegetables
      Yield: 4 servings
 
      2 ea Med Acorn squash
      8 T  Brown sugar
      1 c  Maple syrup
      4 T  Butter
 
  This is the quick and easy version. Cut each squash in half; remove
  seeds and fibers.  Arrange, cut side up in a large shallow baking
  pan. Spoon 2 Tbsp brown sugar into hollow of each squash. Add 1 Tbsp
  butter to each. Top with a 1/4 cup of maple syrup. Bake for 1 hour at
  350f or until fork tender.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: FRESH CRANBERRY RELISH
 Categories: Relishes, Fruits, Holiday, Sauces, Kump
      Yield: 6 servings
 
      1 lb Cranberries
      1    Orange; unpeeled
      1    Orange; peeled
      1 c  Granulated sugar
      2 tb Grand Marnier or cognac
 
  PICK OVER THE CRANBERRIES and wash the unpeeled orange. Coarsely chop
  the oranges. Place everything in the bowl of a food processor fitted
  with a steel blade. Process until the oranges are in small pieces.
  Taste and adjust the flavoring if needed, adding more sugar or
  liqueur. Cover and refrigerate until ready to serve.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CRANBERRY-MAPLE SAUCE
 Categories: Sauces, Fruits, Holiday, Mandel
      Yield: 1 servings
 
    1/3 c  Pure maple syrup
      2 tb Sugar
  1 1/2 c  Cranberries
           - if frozen, do not thaw
      3 tb Unsalted butter
  1 1/2 tb Bourbon
 
  BRING THE MAPLE SYRUP and sugar to a boil in a small non-aluminum
  pan, then cook for 3 minutes. Add the cranberries and cook until
  their skins burst and they begin to pop, 6-to-8 minutes, or slightly
  longer if they are frozen. Cut the butter into 3 pieces. Remove the
  pan from the heat and whisk in the butter, 1 piece at a time, waiting
  until each is incorporated before adding another. Add the bourbon.
  Sauce can be served immediately or refrigerated for up to a week.
  Reheat gently and thin with 2 to 3 tablespoons water before serving.
  
  Makes 1 1/4 Cups
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Holiday Brie **
 Categories: Appetizers, Cheese, Lo-cal, Holidays
      Yield: 30 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      1 c  Cranberries, fresh; chopped
    1/2 c  Pears; peeled, chopped
      2 tb Honey
      1 tb Currants
    1/4 ts Pumpkin pie spice
      3 tb Cranberry juice cocktail
      2 tb Red wine vinegar
      2 ts Lemon juice
     15 oz Brie; round; fully ripened
 
  Combine first 8 ingredients in a heavy saucepan; bring mix to a boil
  over medium-high heat. Cover, reduce heat, and simmer 30 minutes,
  stirring frequently. Uncover and cook an additional 5 minutes or
  until mix is thickened, stirring frequently. Cool mix to room
  temperature. Cut circle in top rind of cheese, leaving an 1/4" border
  of rind. Carefully remove center circle of rind from cheese, leaving
  border intact. Place Brie on an ovenproof serving platter. Spread
  cranberry mix over top. Bake at 350~ for 12-15 minutes or until
  cheese is bubbly. Serve immediately with melba rounds or sliced
  apples and pears. Yield: 30 appetizer servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Meat Loaf Wreath
 Categories: Ground beef, Fruits, Meatloaf, Holidays
      Yield: 6 servings
 
     15 oz Pineapple slices; drain,
           - reserve juice
    1/2 c  Pineapple juice from slices
      2 lb Ground round
      2    Eggs
      2 c  Fresh bread crumbs
      1 tb Instant onion
      1 ts Salt
    1/4 ts Garlic powder
    1/4 ts Ground ginger
      4    Maraschino cherries; halved
 
  Mix the 1/2 c. juice with meat, eggs, bread & seasonings. Make a loaf
  in the shape of a 9" round ring. (You could use a ring pan or bundt
  mold to shape it). Put on a flat pan or cooky sheet, decorate the top
  with pineapple slices & cherries. Bake at 350~ for 1 hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Monster Munch
 Categories: Snacks, Holidays, Nuts
      Yield: 1 servings
 
      1 c  Dry roast peanuts; unsalt
    1/3 c  Butter or margerine
      1 lb Marshmallows
    1/2 c  Peanut butter
      3 c  Puffed rice cereal
      1 c  Apricots; chopped
      1 c  Raisins
 
  In a large bowl, combine cereal, apricots, raisins and peanuts. In a
  microwave safe 13x9", melt butter and marshmallows on high for 2
  minutes. Stir; add peanut butter cook on high 2 minutes longer. Stir
  until well blended, add cereal mixture to dish and toss until well
  coated. Working quickly with greased hand, form into balls, using
  about 1/2 C mixture, per ball. If mixture begins to harden, cook on
  high for 30 seconds, or until softened. If desired , mixture may be
  spread in unbuttered 13x9" dish and cooled and cut into bars. Makes 1
  dozen balls or 2 dozen bars, This is very similar to the Rice Krispie
  treats, but with the apricaots and raisins it definitely gives it a
  fall look. I saw another idea of putting the mixture into cookie
  cutters, and letting it cool there so the shapes could be pumpkins,
  witches, etc. With a little gel piping they would be great.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pecan Cashew Popcorn Balls
 Categories: Snacks, Holidays, Nuts, Popcorn
      Yield: 1 servings
 
      1 c  Sugar
      1 c  Brown sugar; firm pack
      1 c  Light corn syrup
    2/3 c  Water
      1 lb Butter
      2 c  Pecan halves; toasted
      2 c  Cashews; lightly toasted
      8 c  Popped popcorn
 
  Combine the granulated sugar, brown sugar, corn syrup and water in a
  heavy pan fitted with a candy thermometer and place over high heat.
  Bring mixture to a boil and add the butter, stirring until it has
  melted. Continue cooking until the mixture reached 350~, 20-30
  minutes. In a LARGE, lightly oiled bowl, toss the nuts and popcorn
  together. Carefully pour the hot syrup over the popcorn- nut mixture.
  Carefully, but quickly, toss the mixture with a long-handled wooden
  spoon to coat the popcorn and nuts completely with syrup. As soon as
  the mixture is cool enough to handle, quickly shape into 3" balls and
  place the balls onto a nonstick or lightly oiled baking sheet to
  coool. Store, tightly wrapped, in a cool place. Wrap popcorn balls
  individually in squares of amber cellophane, tied up with gold or
  orange and black ribbon (these are meant for Halloween). Or pile the
  balls together into a basket with red apples and wrap the basket up
  in cellophane with orange and black ribbon. Or place the balls in a
  brown paper bag and tie with a ribbon.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hauntingly Good Popcorn
 Categories: Snacks, Popcorn, Holidays
      Yield: 1 servings
 
      6 c  Popped popcorn *
    1/2 c  Dried apple slices; cut
    1/2 c  Dried cranberries
    1/4 c  Raisins
    1/4 c  Walnuts; chopped
      1 tb Brown sugar
      1 ts Pumpkin pie spice
    1/4 ts Ground cinnamon
 
  * can use 1 bag of microwave popcorn. Do not use lite or air popped
  popcorn as seasonings will not stick to it. In large bowl, toss
  together popcorn, dried applies, dried cranberries, raisins and
  walnuts. In small bowl combine brown sugar, pumpkin spice and
  cinnamon. Add to popcorn mixture and toss until popcorn is coated!!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Popcorn Snowmen
 Categories: Snacks, Holidays, Popcorn
      Yield: 6 servings
 
      4 tb Unsalted butter
      4 c  Mini marshmallows
      9 c  Popped popcorn
    1/2 c  Confectioners' sugar
      1 tb Milk
           Gumdrops, cinnamon candies;
           -fruit leather, jelly beans,
           -licorice, pretzels,
           -for garnish.
 
  In a large saucepan, melt the butter over low heat. Add the
  marshmallows and cook, stirring often, until melted and syrupy, about
  5 minutes. Place the popped popcorn in a large lightly greased
  shallow pan. Pour the syrup over the popcorn, tossing to coat evenly.
  While still warm, form 6 balls about 5" in diameter from the coated
  popcorn for the bottom sections, giving the balls flat bases so the
  snowmen will stand. Form 6 balls about 3-1/2" in diameter for the
  middle sections. Then form 6 balls about 2" in diameter for the top
  sections. Stir in the confectioners' sugar and milk together until
  smooth. Use the icing to stack three popcorn balls of decreasing
  sizes into a snowman, then attach candies to decorate. (Gumdrops for
  hats, fruit leather for scarves, etc.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Popcorn Ring
 Categories: Snacks, Nuts, Holidays
      Yield: 1 servings
 
      8 qt Popped popcorn
      2 c  Margarine
  2 2/3 c  Sugar
      1 c  Light Karo corn syrup
      1 ts Vanilla
      2 c  Whole pecans
      6 c  Miniature marshmallows
      2 c  Small spiced gumdrops
 
  Put popped popcorn, marshmallows, gumdrops, and pecans (optional) in
  large bowl. Melt butter, add sugar and Karo, bring to a boil,
  stirring and simmering 3 minutes, add vanilla, pour over popcorn. Mix
  well, let stand 2 minutes to cool. Press into buttered ring-mold.
  Unmold onto wax paper. Decorate with cut gumdrops. Or make balls with
  slightly dampened hands.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Drunken Turkey
 Categories: Holidays, Alcohol, Turkey, Apples
      Yield: 8 servings
 
     12 lb Turkey
      2 lb Mixed dried fruit
      1 c  Golden raisins
      4    Granny Smith apples,
           -cut into 1-inch wedges
      4    Oranges, juice from
      1 cn (92.5 oz) chiles chipotles
      3 c  Tequila
      3 c  Grand Marnier
      2    Sticks unsalted butter
 
  Preheat oven to 325~F. Rinse turkey and pat dry inside and out. Set
  aside. Combine dried fruit, raisins, and apples in a medium-size
  bowl. Put orange juice and chiles (with sauce that clings to them)
  into a blender or food processor and process for 1 minute. Add 1 cup
  each of tequila and Grand Marnier, then pour the mixture over the
  fruit and let rest 15 minutes. Drain the fruit, reserving the liquid.
  Cut half the butter into 1/2-inch pieces and combine with the fruit.
  Stuff cavity of the turkey with most of the fruit. Place the turkey
  in a roasting bag, arrange remaining fruit on top of the bird and
  pour reserved orange juice-liquor mix over it. Combine remaining
  tequila and Grand Marnier. Have ready a basting syringe fitted with a
  metal injection nozzle and inject the mixture all over the turkey.
  Melt remaining butter and carefully pour over the turkey in the
  roasting bag. Seal bag and cut 1/4-inch slit on the top to let steam
  escape. Place in a roasting pan and roast for 2 1/2 hours. Every 30
  minutes open bag (being careful to shield your face from steam) and
  inject more liquor, eventually using it up. When ready to serve, slit
  open bag, arrange turkey on a platter, and scoop out the fruit
  stuffing. Place all the fruit in a serving bowl. Strain the juices
  that have accumulated in the bag, skim off any fat, and serve in a
  gravy boat. Serves 8 to 10
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: HOMEMADE MUSTARD *** (BTVC62A)
 Categories: Condiment, Gifts, Party, Holiday
      Yield: 1 servings
 
    1/4 c  Dry mustard; Colemans
    1/4 c  White wine vinegar
    1/3 c  Dry white wine
      1 tb Sugar
    1/2 ts Salt
      3    Egg yolks
 
  You begin with dry mustard, adding vinegar for tartness and wine for
  mellowness; then you cook with egg yolks to give the spread its
  velvety smooth texture. You can season the mildly flavored mustard as
  suggested, or leave if plain. For gift-giving, package the mustards
  in jars and identify them with decorative labels. In top of a double
  boiler, stir together mustard, vinegar, wine, sugar, and salt.  Let
  stand, uncovered, for 2 hours. Beat egg yolks into mustard mixture.
  Place over simmering water and cook, stirring with a wire whisk,
  until mixture thickens slightly (about 5 minutes).  Pour into small
  jars and let cool. Cover tightly and refrigerate for up to a month.
  Makes about 1 cup. TARRAGON MUSTARD Follow recipe for Homemade
  Mustard; when you remove mustard from heat, stir in 1/2 tsp dry
  tarragon.
   Serve with roast lamb or chicken, shrimp, steaks, or as a sandwich
  spread. TOMATO MUSTARD Follow recipe for Homemade Mustard; adding 1
  tsp paprika, 1 TBL drained and chopped pimento, and 1/4 cup tomato
  paste with egg yolks. Serve with seafood, hamburgers, frankfurters,
  or baked ham. LIME MUSTARD Follow recipe for Homemade Mustard; when
  you remove mustard from heat, stir in 3/4 tsp grated lime peel and 1
  1/2 tsp lime juice. Serve with roast lamb or chicken, shrimp, or
  FROM: RITA TAULE (BTVC62A)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cioppino *** (expt46b)
 Categories: Main dish, Seafood, Italian, Holiday
      Yield: 8 servings
 
     24    Clams or mussels*
      1 tb Corn starch
      3    Small lobsters; or
      3    Dungeness crabs; cracked
    1/2 c  Olive oil
      2    Cloves
           Minced garlic
      2    Chopped onions
      6    Chopped green onions
      3    Chopped ribs of celery
      1    Chopped green bell pepper
      1 ts Chopped fresh thyme
      1    Bay leaf
      2 c  Chopped fresh tomatoes
      1 cn Plum tomatoes
      2 c  Red or white wine
      1 ts Crushed fennel seed
           Good sized pinch saffron
    1/4 c  Chopped parsley
           Salt and pepper to taste
     32    Small cleaned shrimp
      2 lb Red snapper; cut into pieces
      1    Clove garlic
      1 ts Anchovy paste
 
  * cleaned and scrubbed SOAK CLAMS OR MUSSELS IN A LARGE POT OF COLD
  WATER with corn starch. Drain several times in cold water. Clean and
  cut into pieces lobsters or crabs. Crack as needed. Heat olive oil in
  a large pot and add cloves; garlic, onions, celery, bell pepper,
  thyme, bay leaf, tomatoes, wine, fennel seed, saffron, parsley and
  salt and pepper. Cook 5 minutes. Add shrimp and snapper, cook,
  covered, stirring once, for 5 minutes. Mash in 1 clove garlic with
  anchovy paste and stir into stew. Cook 5 more minutes.    Philip
  Schulz
     PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Alfredo's Noodles *** (pkfr67a)
 Categories: Main dish, Pasta, Italian, Party, Holiday
      Yield: 4 servings
 
      1 lb Fettuccine
  1 1/2 c  Sliced mushrooms
    1/2 c  Butter
    1/4 ts Salt
    1/4 ts Pepper
    1/4 ts Oregano
    1/2 ts Garlic powder
    1/2 c  Light cream
    1/4 c  Grated mozarella
    1/4 c  FRESH grated Romano
 
  Melt butter in a small saucepan.  Add mushrooms, salt, pepper,
  oregano and garlic.  Saute for five minutes.
   Add cream and cook for two minutes, stirring occasionally. Drain
  fettuccine and place in a warm bowl. Add hot sauce and both cheeses
  and toss gently.
   Serves 4.   (more on the next page)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: ROAST GOOSE WITH STUFFING
 Categories: Main dish, Poultry, Party, Holiday
      Yield: 8 servings
 
      1    Goose; (9-12 lb Canadian wil
      1    Tart apple; peeled and diced
     10    Dried figs; cut in 1/4's
  2 1/2 c  Crumbled corn bread
           Salt to taste
           Ground pepper to taste
      3 tb Chopped parsley
      2 ts Chopped fresh savory
           Gravy:
  1 1/2 c  Reserved goose broth
 
  1-2     T  flour Remove the neck and gizzard and place in a saucepan
  with about 1 qt. of water and let simmer lightly for several hours
  while partially covered.  Reduce to about 2 cups and season with
  salt. Mix remaining ingredients, except for gravy, together and
  adjust seasoning by tasting.  Stuff, lace, and truss the bird and
  roast in a 325' oven, breast down, for 1 1/2 hours.Draw off fat as it
  accumulates. Turn and roast another 1 1/2 hours (or longer for a
  larger bird) until juices run clear when pricked where the thigh
  attaches >> to the body. Remove when done and let rest on a heated
  serving platter while you prepare the gravy. Pour off all but 2 Tbls.
  of the fat and sprinkle with the flour. Set the roasting pan over low
  heat and stir for one minute while scraping up all the brown bits.
  Add the broth and stir until smooth.
   Season to taste with salt and pepper and serve in a boat with goose.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Aunt Sadie's Savory Kugel
 Categories: Side dishes, Jewish, Holiday
      Yield: 8 servings
 
      6 c  Fine noodles;*
      1    Cube margarine
      3    Extra large eggs; beaten
    1/2 c  Sour cream
           Salt and pepper; to taste
 
  *cooked and drained 1 very large onion, finely diced This fine dish
  was made by my Aunt Sadie Jean Greenfield Gibrich in the "ol days"
  before we knew what cholesterol was. We used to saute the onion in 1
  cup pure rendered chicken fat.  Did this taste good!! Look for the
  fine noodles in the Jewish section of your supermarket. Preheat oven
  to 375 degrees. Pam Spray 9 x 13 inch pan.  (Pam is Barbara's Saute
  onion in fat until onion is clear> but not brown.  Add to cooked nood
  along with sour cream, eggs, salt and pepper. Transfer to sprayed
  casserol dish and bake 375 for about 40 minutes until set and lightly
  browned on top Good served with brisket of beef and sweet & sour red
  cabbage.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Coating for your Thanksgiving Turkey
 Categories: Chicken, Condiment, Poultry, Holiday
      Yield: 1 servings
 
    1/3 c  Paprika
           Salt
           Garlic powder
           Onion; dried
           Pepper
           Water; to make paste
 
  This will do about a 13-15lb turkey.  Other seasonings are to taste. I
  never did measure. This is a coating you can put on all poultry before
  roasting.  Basically you make a paste of the above ingredients. It
  should be the consistencey of finger paint--thick and not runny. If
  you have kids, put them in old clothes and let them help. I smear it
  in and out of the cavity. Notice that this does not have any Gravy
  Master or oil...both unneeeded in my opinion. The skin cooks nice and
  crisp. Remember to baste during cooking.  BTW,  use this in the Nuke
  too.
   Sometimes we do a turkey or chicken in there when we have lot's of
  other baking/roasting to do.  When Howard was in training to be a
  Chef, he brought home a bunch of fellow students for dinner. Not one
  of them even came close to guessing that the turkey had been made in
  the nuke. I hope all of you have a wonderful Thanksgiving holiday.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Garlic-Almond Spread
 Categories: Appetizers, Dairy, Party, Holiday
      Yield: 12 servings
 
      3 tb Almonds
     12    Cloves garlic; peeled
      3 tb Peanut oil
      8 oz Cream cheese; at room temp
    1/4 c  Our cream;
      1 ts Worcestershire
      1 ts Dijon mustard
      2 ts Chopped parsley;fresh---->
      1 ts Dry rosemary
      2    Shallots; chopped
           Salt and pepper; to taste
    1/3 c  Heavy cream
 
  Toast almonds in a 325 oven for 10 min. chop. Lower heat to 275 and
  bake the garlic in the oil. You might want to cover it to prevent
  browning. Let the garlic cool,then blend it along with the oil in a
  f/p. Add cream cheese,sour cream,worcestershire,and mustard,blend
  well. Add nuts,parsley,rosemary,shallots,salt,and pepper,blend again.
  Remove from f/p and place in a mixing bowl. Whip the cream and fold
  into the mixture. Pour into serving bowl and chill for 2 hrs. Serve
  at room temp.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Aunt Sadie's Brisket of Beef
 Categories: Main dish, Beef, Jewish, Holiday
      Yield: 8 servings
 
      3    Large onions*
      8    Whole allspice
           Salt and pepper
           Garlic powder
           Hungarian paprika
 
  5,6     lb brisket; 1st cut *Sliced paper thin (3 is not a typo) >>>
  The following is my favorite brisket recipe and it really does come
  from my Aunt Sadie's kitchen: Remove any excess fat from brisket, but
  leave a little on top. Place one half of the onions on bottom of pan.
  Season the onions with a little salt, pepper, garlic powder and lots
  of Hungarian paprika.  Place brisket on top of onions, then other
  half of onions and allspice on top of the brisket. Cover and roast in
  a 300 degree F. oven for 3 hours.
   Test your brisket and when it is fork tender, take it out. Let it
  cool and then slice it very thin.  Strain juice and either thicken it
  with a little cornstarch or serve it au jus. You will have a very
  dark brown juice. NOTE: Best when made one day in advance.  Aunt
  Sadie almost always served this with savory noodle kugel. I also
  serve it with roasted, boiled or mashed potatoes.  Use a good
  roasting pan with a lit that fits well or covered with heavy duty
  aluminum foil.
   Spray pan and inside of lid with Pam.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SWEETPOTATO SOUFFLE
 Categories: Side dishes, Vegetables, Holiday
      Yield: 4 servings
 
      1 c  Milk
    1/2 c  Sugar
    1/2 ts Salt
      3 tb Butter
      1 ts Nutmeg
      2 c  Mashed sweetpotatoes
      2    Eggs; separated
    1/2 c  Raisins
    1/2 c  Chopped pecans
           Marshmallows
 
  This is an OLD family favorite recipe. It brings back fond memories
  for me since my mom fixed it for our family every holiday season.
  Scald milk and add sugar,salt,butter,nutmeg and potatoes; beat until
  fluffy. Beat egg yolks and add to potatoes. Add raisins and pecans.
  Beat egg whites stiff,fold into potatoes and pour into greased baking
  dish. Bake in moder- ate oven (350 degrees.) 50 to 60 minutes or
  until firm. Top with marshmallows and brown in oven. Serves 8. Note:
  You might like to do a flower of peach slices in the center of your
  sweetpotato souffle.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: HOMEMADE MUSTARD
 Categories: Condiment, Gifts, Party, Holiday
      Yield: 1 servings
 
    1/4 c  Dry mustard; Colemans
    1/4 c  White wine vinegar
    1/3 c  Dry white wine
      1 tb Sugar
    1/2 ts Salt
      3    Egg yolks
 
  You begin with dry mustard, adding vinegar for tartness and wine for
  mellowness; then you cook with egg yolks to give the spread its
  velvety smooth texture. You can season the mildly flavored mustard as
  suggested, or leave if plain. For gift-giving, package the mustards
  in jars and identify them with decorative labels. In top of a double
  boiler, stir together mustard, vinegar, wine, sugar, and salt.  Let
  stand, uncovered, for 2 hours. Beat egg yolks into mustard mixture.
  Place over simmering water and cook, stirring with a wire whisk,
  until mixture thickens slightly (about 5 minutes).  Pour into small
  jars and let cool. Cover tightly and refrigerate for up to a month.
  Makes about 1 cup. TARRAGON MUSTARD Follow recipe for Homemade
  Mustard; when you remove mustard from heat, stir in 1/2 tsp dry
  tarragon.
   Serve with roast lamb or chicken, shrimp, steaks, or as a sandwich
  spread. TOMATO MUSTARD Follow recipe for Homemade Mustard; adding 1
  tsp paprika, 1 TBL drained and chopped pimento, and 1/4 cup tomato
  paste with egg yolks. Serve with seafood, hamburgers, frankfurters,
  or baked ham. LIME MUSTARD Follow recipe for Homemade Mustard; when
  you remove mustard from heat, stir in 3/4 tsp grated lime peel and 1
  1/2 tsp lime juice. Serve with roast lamb or chicken, shrimp, or
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MAPLE GLAXED SWEET POTATOES
 Categories: Vegetables, Side dishes, Holiday
      Yield: 8 servings
 
    1/2 c  Butter or margarine
     32 oz Sweet potatoes; drained*
    1/4 c  Maple syrup
    1/2 c  Salted sunflower nuts
 
  *Or 2 lbs.fresh sweet potatoes, pared and cooked in water to cover
  until tender. 1. Place butter in baking dish and place in oven to
  melt as oven preheats. 2. Prepare potatoes. They should be left whole
  if small, or cut into 2-inch chunks if large. 3. Turn potatoes in
  melted butter in baking dish until coated on all sides. 4. Drizzle
  syrup evenly over potatoes 5. Sprinkle with the sunflower nuts. 6.
  Bake at 350' for 25-30 minutes or until heated through. 7. Transfer
  to serving dish.
   Servings - 4 You can prepare the dish ahead and bake it just before
  serving. I've made this the last couple of years and everyone seems
  to like it even better than the marshmallow-topped ones.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vegetable Latkes
 Categories: Side dishes, Vegetables, Holiday, Jewish
      Yield: 4 servings
 
      2    Lg. carrots; grated
      2    Med. zucchini; grated
      6    Leaves spinach; chopped
    3/4 c  Whole-wheat flour/
    1/4 c  Wheatgerm
      2    Eggs; slightly beaten
      2 tb Soy sauce
           Oil.
      1 lg Clove garlic; minced
 
  for such a great response!  Let me add a recipe from last year's
  VEGETARIAN TIMES (12/90). Place vegetables in a strainer and press
  out liquid. Transfer to a bowl. Stir in flour and wheat germ.  In
  another bowl, mix together eggs, garlic and soy sauce; add to veggies
  (if mixture is watery, add additional flour or matzoh meal). Heat
  enough oil to cover surface of a large, heavy skillet. When hot, drop
  veggie mixture by soupspoonsful into the pan. Cook over medium heat
  until brown and crisp, about 10 minutes. Turn and brown the other
  side.  Serve hot with additional soy sauce to taste.  Makes 8
  pancakes, (4 servings of 2 pancakes each) Per serving: 240 cal.; 12g
  protein; 10g fat; 31g carb.; 107mg chol.; 182mg sodium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Dana's New Traditional Relish.
 Categories: Sauces, Holiday, Fruits
      Yield: 4 servings
 
      1    Part cranberries
      2    Parts apples *
      1    Sugar
 
  *cooked with a bit of cider, spiced with cinnamon and ground cloves.
  sweetening this year, instead of 1 part sugar, I used maple syrup. The
  relish is quite tart this way, but it's how our family likes it. Have
  a happy, delicious holiday.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Spinach Triangles
 Categories: Appetizers, Holiday, Family, Ethnic
      Yield: 50 servings
 
      1 c  Butter; or margarine*
      1 pk Phyllo pastry
      2    Eggs; beaten
      1    Onion; finely chopped
      8 oz Cream cheese; cut in chunks
    1/4 ts Pepper
    1/2 lb Feta cheese
     20 oz Frozen chopped spinach
 
  * To cut calories, you may use butter-flavored cooking spray in place
  of the butter.
   Cook spinach according to directions and drain well. Mix all
  ingredients except butter and pastry. Refrigerate mixture at least 1
  hour.
   Open package of dough and cut a strip 2" wide, cutting through all
  layers. Cover remaining dough with a damp cloth to keep from cracking.
   Separate dough so that you have 2 sheets for each triangle. Brush the
  dough with melted butter and put 1 rounded teaspoon spinach mixture
  at the top of the strip. Fold pastry over like folding a flag. Place
  on well-buttered baking sheet and brush top with butter. Bake at 375
  deg. for 20 min. Serve warm.
   To freeze the triangles before cooking, butter both sides of
  triangle and wrap well. Bake when needed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sweet Potato Casserole
 Categories: Vegetables, Holiday, Family
      Yield: 12 servings
 
      7    Sweet potatoes
    1/4 c  Butter (1/2 stick)
    1/2 c  Sugar
    1/4 c  Brown sugar
    1/2 ts Vanilla
    1/4 c  Evaporated milk
      2    Eggs
           Cinnamon or nutmeg; to taste

MMMMM--------------------------TOPPING-------------------------------
      1 c  Crushed corn flakes
    1/4 c  Butter (1/2 stick)
    1/2 c  Brown sugar
    1/4 c  Pecans; chopped
 
    Boil sweet potatoes in skins until done; cool, peel, mash and mix
  with remaining ingredients, except topping. Place in greased 3 qt.
  casserole and cover with topping mixture. Bake 15 minutes at 450 deg.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Orange Sweet Potatoes
 Categories: Vegetables, Side dishes, Holiday
      Yield: 6 servings
 
      6    Med Sweet potatoes; cooked p
    1/2 c  Brown sugar
      5 ts Butter
      2    Med Orange; sliced thin
    1/4 c  Honey
    1/2 c  Orange juice
    1/4 c  Bread; cornflake crumbs
 
  Build up following layers in a medium size, buttered
  casserole:potatoes, sprinkled with brown sugar then dotted with
  butter, and then orange slices. Repeat until potatoes and oranges are
  used up.Heat honey(enough to make it liquid) and mix with orange
  juice. Pour over casserole. Combine crumbs with whatever butter and
  sugar are left and spread over top. Cover and bake 30-40 minutes at
  350 degrees for 25 minutes. Remove cover after 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: TURKEY STUFFING
 Categories: Holiday, Spices
      Yield: 8 servings
 
    1/4 c  Olive oil
      1    Shallot,finely chopped
      1    Onion,large,finely chopped
  1 1/2 c  Celery,finely chopped
     12 c  Bread,stale,cut in 1/2" cube
      2 tb Sage,ground
    1/2 ts Thyme,dried
    1/2 ts Celery seed,ground
    1/2 ts Paprika
           Pepper,freshly ground
  2 1/4 c  Stock,strong vegetable
 
  1. Heat the oil, shallot, onion and celery in a heavy pot. Saute
  until the vegetables begin to soften, then add bread cubes, sage,
  marjoram, thyme celery seed, paprika and pepper to taste. Mix well.
  Cook, stirring frequently, for 5 minutes over medium-low heat.
  2. Add hot vegetable stock to pot and mix well. Cover and cook over
  low heat for 30 minutes or longer, stirring frequently, until bread
  cubes have broken down. (The secret to a good stuffing is in the slow
  cooking and the frequent stirring.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MASHED POTATOES
 Categories: Holiday, Vegetables
      Yield: 8 servings
 
     10    Potatoes,small white rose
      1    Celery stalk
      1    Galic clove,large
      1    Bay leaf
      8    Peppercorns
    1/2 c  Soy milk
      2 tb Olive oil
           Pepper,freshly ground
           Paprika
 
  1. Place potatoes, celery stalks, garlic, bay leaf and peppercorns in
  a large pot of cold water. Bring to a boil, cover and simmer for 15
  to 20 minutes, or until tender. Potatoes are ready when they pierce
  easily, but do not fall apart.
  2. Use a slotted spoon to remove potatoes from water, reserving water
  for mashing, if needed; leave peppercorns behind.
  3. Begin mashing potatoes, incorporating soy milk and adding oil and
  pepper to taste. Add additional potato water in small increments if
  potatoes appear too dry.
  4. Preheat oven to 375 degrees. Oil a deep casserole and press
  stuffing down gently into bottom. Top with mashed potatoes and smooth
  the crust with a spatula. Dust top of potatoes with paprika.
  5. Bake for 45 minutes or until potatoes have formed a golden crust.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: RICH BROWN GRAVY
 Categories: Holiday, Gravy
      Yield: 8 servings
 
    1/4 c  Olive oil
      1    Carrot diced
      1    Onion,small,diced
      1    Celery heart,diced
      2    Celery stalks,diced
    1/2    Bay leaf,small
    1/4 ts Thyme,dried
    1/4 c  Pastry flour,whole-wheat
      5    Peppercorns,black or white
    1/4 c  Parsley,fresh,coarse chopped
      4 c  Water
      4 c  Stock,vegetable,homemade
           Rock salt,ground
           Pepper,freshly ground
 
  Heat the oil in a heavy saucepan. Mix the diced carrot, diced onion,
  diced celery heart or diced celery and saute until it begins to
  brown. Add the flour and stir until brown. Add the peppercorns and
  the parsley. Stir well and add the water and stock. Simmer for 2
  hours, stirring occasionally. Sauce should be the consistency of
  whipping cream. Strain.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: WHIPPED YAMS AND WINTER SQUASH CASSEROLE
 Categories: Holiday, Vegetables
      Yield: 8 servings
 
      2    Acorn squash,large,baked 1hr
      2    Yams,large,baked
    1/2 c  Orange juice,fresh
           Cinnamon,ground
           Nutmeg,grated
 
  1. Preheat oven to 350'. Scoop squash from skin. Place in a large
  mixing bowl or food processor. Remove yam flesh from skin and add to
  squash. Whip or mash together, incorporating maple syrup and orange
  juice.
  2. Place mixture in casserole and dust with cinnamon and nutmeg to
  taste. Bake for 20 to 30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PETITE PEAS WITH THYME AND GARLIC
 Categories: Holiday, Vegetables
      Yield: 6 servings
 
      1 tb Olive oil
      1    Garlic clove,large,minced
      1 pk Peas,petite,frozen(16 oz)
    1/2 ts Thyme,dried
      2 c  Romaine lettuce,chopped
           Seasoned salt
           Pepper,freshly ground
 
  1. Heat oil, garlic and peas in a skillet. Add thyme and lettuce.
  2. Mix well, then cover and steam over low heat for 5 minutes. Peas
  should be bright but tender and lettuce should be wilted. Add
  seasoned salt and pepper to taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SPICY CRANBERRY RELISH
 Categories: Holiday, Relishes
      Yield: 32 servings
 
      3 c  Cranberries,washed
      1 c  Honey
      1 c  Water
      1    Naval orange,medium
      1 ts Ginger,fresh or ground
    1/2 ts Cinnamon,ground
    1/2 ts Cardamom,ground
 
  1. Bring cranberries, honet and 1/2 cup of water to a boil in a
  saucepan. Cover and simmer for 10 minutes, then uncover and simmer 10
  minutes longer, stirring occasionally.
  2. Quarter unpeeled orange and chop it finely in food processor. Add
  to simmering cranberry mixture with remaining 1/2 cup of water and
  spices. Stir well and simmer an additioal 20 minutes, stirring
  occasionally. Chill before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: ROAST TURKEY WITH CORN BREAD STUFFING
 Categories: Christmas, Poultry
      Yield: 12 servings
 
    1/4 lb Butter
      1    Turkey,fresh (12-16#)
    1/2 lb Salt pork,thinly sliced

MMMMM--------------------CORN BREAD STUFFING-------------------------
      2 pk Corn bread mix (10 oz)
    1/2 c  Celery,chopped
      1    Onion,medium,minced
    1/2 c  Butter
      2    Egg yolks
           Salt
           Pepper

MMMMM------------------------TURKEY STOCK-----------------------------
           Turkey giblets+neck & wings
      3 c  Water
    1/2    Onion,small,sliced
    1/2    Garlic clove
    1/2    Bay leaf
    1/8 ts Basil,crumbled
    1/8 ts Rosemary,crumbled
    1/8 ts Thyme,crumbled
    1/8 ts Salt

MMMMM--------------------TURKEY GIBLET GRAVY-------------------------
    1/4 c  Pan drippings
    1/4 c  Flour
      1 c  Water
      2 c  Turkey stock
           Turkey giblets,cooked,choped
           Salt
           Pepper
 
  1. Preheat oven to 425'F.
  2. Cut butter into very thin slices; place in freezer to harden while
  you prepare bird.
  3. Wash turkey inside and out. Remove and reserve neck, giblets and
  wing tips. Pat dry with paper toweling. Starting at the breast,
  separate the skin from the meat by working your fingers between them.
  Slice your hand under skin as far as you can go and gently free the
  skin on both sides of the breast. Loosen it around the upper part of
  the legs, stopping about halfway down the legs. Insert slices of the
  cold butter, first under the leg skin, then under the breast skin.
  Reshape the loosened skin on the bird by patting it gently back in
  place. It will sag a bit but don't let that upset you; it will cook
  back in place. Wrap bird loosely in waxed paper and refrigerate while
  preparing stuffing.
  4. Fill cavity of turkey loosely with stuffing. (Place any remaining
  stuffing in a shallow baking dish and place in oven about 30 minutes
  before bird is roasted. Bake until firm and lightly browned.) Fasten
  neck skin of turkey to body with skewer. Push legs under band of skin
  at tail or tie to tail. Place slices of salt pork over breast and
  fasten with wooden picks. Place turkey on its side on rack in shallow
  open roasting pan.
  5. Cook for 15 minutes, then turn bird on other side and roast for 15
  minutes longer.
  6. Lower temperature to 325'F. and continue to roast turkey, turning
  the bird from side to side and basting often with the drippings from
  pan, for about 3-1/2 to 4 hours, or until juices run yellow - no
  longer pink - when thigh is pierced with a fork. Roast turkey breast
  side up for the last 15 minutes of cooking time. (Remove and discard
  salt pork when crisp and most of fat has been rendered. If fat in pan
  bgins to burn, add a few tablespoons of water.) Transfer turkey to
  serving platter and let rest 30 minutes before carving. Reserve all
  drippings in pan for gravy.
  
  *** CORN BREAD STUFFING ***
  1. Prepare corn bread, following label directions, or use your own
  favorite recipe. Cool. Crumble enough to make 7 cups and transfer to
  a large mixing bowl.
  2. Saute celery and onion in butter in a large skillet until soft.
  Spoon vegetables and butter over corn bread crumbs.
  3. Beat egg yolks in a medium-sized bowl; stir in stock and pour
  mixture over corn bread. Stir lightly to blend. Season with salt and
  pepper to taste.
  Makes approximately 3 quarts, or 12 cups.
  
  *** TURKEY STOCK ***
  1. Combine giblets, neck, and wing tips with water in a large
  saucepan; add remaining ingredients. Bring to boil, then lower heat
  and simmer for about 15 minutes, or until liver is tender. Remove
  liver and continue to simmer mixture for about 1 hour, or until
  remaining giblets are tender. Strain mixture; remove and chop giblets
  and liver for gravy. Reserve stock.
  
  *** TURKEY GIBLET GRAVY ***
  1. Pour off all turkey fat from roasting pan into a glass measuring
  cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook
  and stir 2 or 3 minutes over low heat. Add water and 2 cups of the
  reserved turkey stock. Cook, stirring and scraping up browned bits in
  pan with wooden spoon, until gravy thickens and bubbles 2 minutes.
  Strain gravy into saucepan; add chopped giblets and reserved liver.
  Taste; season with salt and pepper if needed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: TURKEY GIBLET GRAVY
 Categories: Christmas, Poultry, Gravy
      Yield: 12 servings
 
    1/4 c  Pan drippings
    1/4 c  Flour
      1 c  Water
      2 c  Turkey stock
           Turkey giblets,cooked,choped
           Salt
           Pepper
 
  1. Pour off all turkey fat from roasting pan into a glass measuring
  cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook
  and stir 2 or 3 minutes over low heat. Add water and 2 cups of the
  reserved turkey stock. Cook, stirring and scraping up browned bits in
  pan with wooden spoon, until gravy thickens and bubbles 2 minutes.
  Strain gravy into saucepan; add chopped giblets and reserved liver.
  Taste; season with salt and pepper if needed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: GREEN BEANS NEW SOUTHERN STYLE
 Categories: Christmas, Vegetables
      Yield: 12 servings
 
      3 lb Green beans,fresh
           Salt
           Water
      6    Bacon slices
 
  1. Wash beans, snip off ends. Drop into salted boiling water, reduce
  heat and cook until barely tender. Turn out into a colander and
  immediately rinse under cold water to stop cooking process.
  2. Cook the bacon over low heat in a deep heavy pot until crisp.
  Remove bacon, drain on paper toweling, and crumble.
  3. Pour off and discard all but 2 tablespoons bacon fat from pot. Wehn
  ready to serve, heat bacon fat, add beans, and fork-stir until
  heated. Stir in crumbled bacon and serve at once.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BARBECUED BUTTERFLIED LEG OF LAMB WITH MINT AND POCKET BR
 Categories: Meats, Holiday
      Yield: 9 servings
 
      1    Leg of lamb (5-6 lb)*
    3/4 c  Balsamic vinegar
    1/3 c  Mint jelly
    1/3 c  Minced fresh mint leaves
           Fresh mint sprigs (opt)
           Salt
           Pepper
           Small pocket bread**
 
  * - boned and trimmed of surface fat
  ** - or regular pocket bread, cut in half crosswise
  ======================================================================
  ===
  1. Lay meat boned side up. Slash about halfway through thickest
  portions, as needed, and pull meat, patting cut edges down, to make
  the piece relatively even.
  2. Place lamb in a 9x13" pan. In a 1 1/2 quart pan over medium-high
  heat, stir vinegar with 1/3 cup mint jelly just until boiling. Stir
  in mint and pour evenly over lamb. Cover and chill 2 hours or up to a
  day. Turn meat over occasionally.
  3. On firegrate in a barbecue, with a lid, ignite 50-60 charcoal
  briquets. When briquets are dotted with ash, in about 30 minutes,
  spread them into a single layer; scatter 10-12 more briquets over
  coals. Set grill 5-6" above coals. Lift meat onto grill; reserve
  marinade. Put lid on barbecue and open vents.
  4.Turn meat as needed to brown evenly; baste with marinade. Cook until
  thickest part of meat is done to your liking; for rare (140' on a
  thermometer) in center of thickest part, allow about 40 minutes total.
  Thinner sections will be well done.
  5. Transfer lamb to a platter and let rest 5-10 minutes. Garnish with
  mint sprigs. Slice meat thin. Season to taste with mint jelly, salt,
  and pepper. Eat with knife and fork or tuck into pocket bread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SMOKED SALMON WITH BROWN SODA BREAD
 Categories: Appetizers, Fish, Holiday, Foreign
      Yield: 6 servings
 
      6    Servings
      3 c  Torn greens (such as red
           -leaf lettuce, frisee and
           -arugula)
      1 lb Thinly sliced smoked salmon
           -(such as Irish, Scottish or
           -Norwegian)
      2 tb Drained capers
      1 sm White onion, thinly sliced
     24    Red cherry tomatoes or pear
           -tomatoes
     24    Yellow pear tomatoes or
           -cherry tomatoes
      2 tb Olive oil (preferably
           -extra-virgin)
 
  A plate of smoked salmon with brown soda bread is a calling card in
  Ireland. In fact, the last thing my mother gave me as I was ending my
  latest visit home was a whole smoked salmon to bring back to the
  States. The greens and olive oil give a modern spin to my version of
  this classic starter.  (Gerri Gilliland, author of article)
  
  Lemon wedges Unsalted butter
  
  Divide greens among plates. Top with salmon. Sprinkle with capers.
  Garnish with onions and tomatoes. Drizzle with oil. Serve with lemon,
  bread and
  
  butter.
  
  Bon Appetit, March 1992
  
  Courtesy of Shareware RECIPE CLIPPER 1.1
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: APRICOT-GINGER CRANBERRY SAUCE
 Categories: Sauce, Fruits, Side dishes, Holiday
      Yield: 6 servings
 
           INGREDIENTS:
     14    Dried apricots, each cut
           -into 3 strips
    1/2 c  Cranberry juice
     12 oz Fresh (or thawed frozen)
           -cranberries
    1/2 c  Plus 1 tbsp. sugar
      1 tb Minced, pared, fresh ginger
 
  Soak  the  dried  apricots  in the cranberry  juice  in  a  medium
  saucepan for  ten minutes.   Add the remaining ingredients and  stir
  them well. Cook, stirring occasionally, over medium heat until the
  cranberries have popped and the syrup has thickened slightly - that
  should take about 5 minutes.    Let  the sauce cool to room
  temperature,  then  refrigerate  it (covered) until it's *cold*.  It
  can be stored in the fridgipater for up to a week. Transfer the sauce
  to a serving dish and serve while it's still cold.  The colder the
  better, so long as it isn't frozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: HOLIDAY BAKED OYSTERS
 Categories: Seafood, Holiday
      Yield: 6 servings
 
           INGREDIENTS:
      4 c  Firm white bread (Italian or
           -French or sourdough)
    1/2 c  Butter
           Salt and cayenne pepper
      1 pt Raw oysters, well-drained
      1 tb Lemon juice
      1 sm Onion, grated
    1/2 c  Whipping cream
 
  paprika (TIP:) This dish can be made with oysters of *any* size. While
  fresh ones ARE best,  thawed, frozen oysters *may*  be used.   If you
  wish, prepare  the dish and refrigerate it for several hours before
  baking.   Or, on  the  other hand,  you can cut and brown the bread
  cubes ahead of  time. The rest can be finished in minutes, once the
  bread is browned.
  
  Remove the crusts from the bread.  Cut the bread into quarter-inch
  cubes; in a large skillet, melt half the butter.  Add 2 cups of bread
  cubes and toss  over LOW HEAT until they're golden-brown.   Sprinkle
  the  cubes lightly with salt and caynne, stirring constantly.
  
  Brown the remaining cubes in the remaining butter.  Sprinkle again
  with the cayenne and the salt.
  
  Cover  the bottom of a 2-quart baking dish with 1/3  of the  bread
  cubes; top the bread evenly with half the oysters,  sprinkle with
  salt and cayenne,  half the lemon juice and half the onion.   Cover
  with 1/3  of the bread  cubes and sprinkle with salt,  cayenne,  the
  rest of the lemon juice and the onion.  Pour in the cream, and top
  with the last third of the bread cubes.  Sprinkle with paprika to
  make pretty.
  
  Bake at 325 degrees for 25 to 35 minutes and serve *immediately*.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CANDIED ORANGE PEEL
 Categories: Fruits, Holiday
      Yield: 3 servings
 
           INGREDIENTS:
      8    Oranges
           Water
      1 c  Boiling water
      4 c  Sugar
 
  Makes about 3-4 lbs of candy.
  
  (TIP):   Collect  the  orange  halves over a period  of  time  and
  refrigerate  them in a plastic bag until you have enough to prepare
  candied peel.   You may candy *whole* orange halves, if you wish.
   Just boile them without cutting them into strips.  When cooled, they
  make lovely containers for candies and nuts, or holiday desserts.
  
  Wash the oranges.  Cut into halves and squeeze out the juice.  Use the
  juice for some other purpose,  of course.   Place the oranges  into  a
  large saucepan and cover with cold water.
  
  Place over high heat and heat to a boil.   Add cold water to cover
  again. Heat to a boil and drain.   Repeat this process five times in
  all. Drain well and scoop out the pulp.   Cut the oranges into 1/4
  inch  wide strips.
  
  Combine  1 cup of boiling water with 2 cups of the  sugar.    Heat
  until the  sugar is dissolved.   Stir in the orange strips.    Place
  over medium heat  and  boil for about 30  minutes,  until  all  the
  liquid  is evaporated.   Watch carefully so the peels don't scorch.
   Cool.   Roll the strips  in  the remaining 2 cups of sugar.   Place
  on waxed paper  to  dry. Package and store in airtight containers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: ORANGED CRANBERRY SAUCE
 Categories: Fruits, Sauce, Holiday
      Yield: 6 servings
 
      2    Packs fresh Cranberries 1
           -pint Orange Juice
           Grated rind of 1 Orange
           -2 + cups Brown sugar
      3    Pieces Cinnamon stick or
           -Water to cover cranberries
      1 tb Ground
 
  Throw everything into a pot, and boil for approx. 1 hour, or until it
  has thickened. Taste for sweetness, and adjust the sugar as you need
  to. You cannot overcook, so make sure you have a nice, thick
  consistency. Let it cool, and bottle the excess. It keeps
  indefinitely in the refrigerator.
  
  Please enjoy.
  
  Christine <Miami>
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: ORANGE-GLAZED SWEET POTATOES
 Categories: Vegetables, Side dishes, Holiday
      Yield: 6 servings
 
      4 lb Sweet potatoes, peeled and
           -cut into 1-inch
           Chunks (about 8 cups)
      1 sm Bright-skinned orange
    1/3 c  Butter or margarine
      1 tb Light brown sugar, firmly
           -packed
      1 ts Salt
    1/2 ts Freshly ground black pepper
 
  Place the potatoes in a 5-quart saucepan and cover with water; bring
  to a boil over high heat.  Reduce heat to low and simmer, covered,
  for 10 minutes until almost tender.  Meanwhile, use a small sharp
  knife to remove the peel only, no white pith, from the orange.  Cut
  the peel into thin strips to make about 1/4 cup; set aside.  Melt the
  butter in a 12 inch skillet over medium-high heat.  Drain the
  potatoes well and add to the butter in the skillet; cook and stir for
  about 5 minutes until the potatoes are lightly browned.  Stir in the
  orange peel, brown sugar, salt, and pepper; cook and stir for about 1
  minute longer until the sugar is dissolved and the potatoes are well
  glazed.  Serve spooned into a serving dish.
  
  Makes 6 to 8 servings.
  
  Nutrition Information per 1/8 recipe: 311 Calories; 4 g Protein; 9 g
  Fat; 54 g Carbohydrate; 345 mg Sodium; 21 Mg Cholesterol
  
  [REDBOOK; Nov 1990]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CANDIED YAMS
 Categories: Side dishes, Vegetables, Holiday
      Yield: 6 servings
 
      1 cn Yams OR			 1/4 cup butter
      4    Fresh yams			 1/2 bag
           -miniature marshmallows
           -(opt.)
    1/2 c  Orange juice		 1 orange,
           -sliced
    1/4 c  Brown sugar
 
  Drain yams and discard liquid.	Arrange in baking dish.  Pour orange
  juice over yams. Sprinkle liberally with brown sugar. Dot with
  butter. Sprinkle with marshmallows, if desired. Place orange slices
  on top.
  
  Bake for 30 minutes at 350 degrees or in any oven temperature (i.e.,
  right along with the turkey) until marshmallows melt and liquid is
  bubbly.
  
  Serves 6.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: COLD PUMPKIN SOUFFLE
 Categories: Vegetables, Souffles, Holiday
      Yield: 8 servings
 
      2 c  Heavy (whipping) cream
      1 cn (30 ounces) pumpkin-pie
           -filling
      2    Envelopes plus 1 teaspoon
           -unflavored gelatin
    1/4 c  Bourbon whiskey or 1
           -Tablespoon vanilla extract
 
  Timing Tip: Can be made up to 2 days ahead.
  
  For garnish: lightly sweetened whipped cream, chopped pistachio nuts,
  ground cinnamon.
  
  1. Have a 1 1/2-quart souffle dish or 2- to 3- quart serving bowl
  ready. 2. IF USING SOUFFLE DISH: Tear off a piece of foil or waxed
  paper 4 inches longer than the circumference of the souffle dish.
  Fold in thirds lengthwise. Fit around outside of dish with 2-inch
  collar extending above the dish. Fasten over lapping ends to each
  other with cellophane tape or paper clips. 3. Beat cream in a large
  bowl with electric mixer just until soft peaks form when beaters are
  lifted. 4. Put 1/2 cup pumpkin-pie filling in a small saucepan. Stir
  in gelatin. Place over low heat and stir 3 to 4 minutes until almost
  boiling and gelatin is completely disolved. Remove from heat. 5. Put
  remaining pumpkin-pie filling in a large bowl. Stir in hot gelatin
  mixture then bourbon and 1/2-cup whipped cream. Fold in remaining
  whipped cream until blended. 6. Pour into prepared dish or serving
  bowl. Cover with plastic wrap and refrigerate at least 4 hours or up
  to 2 days. 7. BEFORE SERVING: Remove collar. Spread top of souffle
  with whipped cream. Score lightly with knife and sprinkle with
  cinnamon. Press nuts into sides of souffle or if serving from a bowl,
  sprinkle over whipped cream. Makes 8 cups, 12 servings. Per serving:
  227 cal, 3 g pro, 20 g car, 15 g fat, 54 mg, chol, 164 mg sod.
  
  Recipe From: Woman's Day magazine  11/26/91
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spicy Christmas Ornaments
 Categories: Kids!, Non-food, Holidays, Christmas
      Yield: 6 servings
 
      1 c  Applesauce
      4 oz Ground cinnamon
      1 oz Ground cloves
      1 oz Ground nutmeg
      1 oz Ground ginger
 
  (1 oz = 1/8 c = 2 Tbs; 4 oz = 8 Tbs = 1/2 c.)
  
  Combine everything and blend with your hands until dough is smooth.
  Add more applesauce if necessary.  Divide dough into quarters.
  
  Sprinkle counter with cinnamon and roll out portion of dough to 1/4"
  thick. Cut with cookie cutters and transfer to cookie sheet.  Pierce
  with skewer to form hole for hanging.
  
  Turn ornaments every 12 hours and examine until they are dry.  This
  takes 3 to 5 days.
  
  When the ornaments lose their scent, dab on oil of cinnamon.
  
  Note:  Roll out dough on aluminum foil and move the foil onto the
  cookie sheet.  It will help the ornaments keep their shape.
  
  Note:  You can alter the amounts as long as you use about 7 oz ground
  spices to 1 c applesauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Miniature Cookie Houses
 Categories: Holidays, Non-food, Gifts, Christmas
      Yield: 1 servings
 
MMMMM----------------------FOR COOKIE HOUSE---------------------------
  4 1/2 c  Flour (may need up to 5)
      2 ts Baking powder
    1/2 ts Salt
      1 c  Margarine; room temperature
      2 c  Sugar
      2 ea Eggs
      2 tb Milk
      2 ts Vanilla extract
           Egg wash

MMMMM-----------------------FOR DECORATING----------------------------
           #5,#7 round and #27 star tip
           Three decorating bags
           Decorating icing
           Colored sugar
           Assorted candies
           Decorating bag with coupler
 
       Make the cookie dough:  Stir or whisk together 4 1/2 cups of the
  flour, the baking powder and salt; set aside. Cream the butter and
  sugar until light; add the eggs, milk, and vanilla and beat well.
  Gradually add the dry ingredients and blend to form a smooth ball of
  dough. If the dough is sticky, add just enough of the remaining flour
  to eliminate the stickiness. The dough should not be dry. Divide the
  dough in half, wrap each ball in plastic and refrigerate for several
  hours, or until firm enough to roll.
       Meanwhile, cut cardboard templates for the base and the three
  parts of the cookie house.  The dimensions are as follows:  THE BASE:
  is a circle 6" across (cut 1)  THE SIDE: is a rectangle 2 3/8" x 3
  1/2" (cut 2) THE FRONT/BACK: is funny shaped. It's 3" wide and 4 1/4"
  tall (total height). From the bottom to the beginning of the "roof"
  section is 2 3/8". At 2 3/8" cut up to form the "roof" top like an
  upside down "V" (cut 2). Finally cut the ROOF: it's a rectangle 2
  3/4" x 4 1/4".
       Preheat oven to 350 degrees. On a flour-dusted cookie sheet or
  the back of one jelly roll pan, roll out one ball of dough to
  1/8"-1/4" thick. For each house cut one base, two sides, two
  front/back pieces, and two roof pieces.  Lay out the cardboard
  patterns on the dough, leaving 1 1/2" between them. The layout will
  depend on the size of your cookie sheet and how many houses you are
  making.  Use a sharp knife to cut around each template, removing
  excess dough as you cut. Wipe the knife frequently. Repeat the
  rolling and cutting process to make the remaining pieces. If you want
  some small trees in front of your house, make them using a cookie
  cutter.
       Bake both sheets of cookies at the same time, for 10-15 minutes
  reemoving pieces when they are done (preferable to overbake than
  underbake since we need firm cookies). The cookies may brown, but
  this is O.K. Transfer immediately to a wire rack to cool completely.
       Decorate the pieces before assembling the houses.  You can do
  this many ways. Mostly use your imagination. Frost or pipe/apply
  candies to the "wet" icing. To "sugar-coat" areas, brush on egg-wash
  (being careful not to touch any piping or decorations); then sprinkle
  immediately with colored sugar. Tap gently to shake off excess sugar.
  Set aside to dry for half an hour.
       Next to assemble houses. Use the #7 icing tip . Pipe a thick
  line of icing along edges to be put together and "glue" the houses
  together and on the base. Make sure to do one area at a time and hold
  until icing sets. Let all set for a few minutes.  When icing is firm,
  do any finishing touches. MAKES THREE COOKIE HOUSES WITH BASES The
  Christmas Kitchen by Lorraine Bodger
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Holiday Spice PotPourrie
 Categories: Crafts, Non-food, Christmas, Holidays
      Yield: 6 servings
 
      4    Oranges
      4    Lemons
    1/2 c  Whole cloves
    1/2 c  Whole allspice
     10    Cinnamon Sticks, broken
     10    Bay leaves, crumbled
      8 oz Decorated jelly jars with
           -bands & lids
 
  using a vegetable peeler, peel fruit carefully, removing only the
  peel, not any of the white pith.  cut or tear into one inch pieces.
  
  spread peel on paper towel lined pan.  place in preheated oven to
  175, or set oven to WARM. dry in oven for 1 1/2 hours, tossing
  occasionally. Peels should be leathery and/or slightly crunchy.
  spread peels on dry paper towels and let air dry for 24 hours.
  
  combine with remaining ingredients.  fill jars with mixture, place
  lids on and screw bands on tightly.  yield: 3 or 4 half pint jars.
  
  to use: remove lid and leave band on for decoration to fragrance a
  room. OR put one Tblsp into a jar and fill jar with boiling water to
  release fragrance.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Scented Cinnamon Ornaments
 Categories: Non-food, Holidays, Gifts, Christmas
      Yield: 1 servings
 
      4 oz Cinnamon
      1 tb Cloves
      1 tb Nutmeg
    3/4 c  Applesauce
      2 tb White glue
           Ribbon
 
       In medium bowl, combine cinnamon, cloves, and nutmeg. Add
  applesauce and glue; stir to combine. Work mixture with hands 2 to 3
  minutes or until dough is smooth and ingredients are thoroughly
  mixed. Divide into 4 portions. On floured surface, roll each portion
  to 1/4 inch thickness. Cut dough with floured cookie cutters of
  desired shapes. Using straw or toothpick, make a small hole in the
  top of the ornament. Place cutouts on wire racks and allow to dry at
  room temperature for several days or dry them in a dehydrator. Thread
  ribbon through hole in ornament. DO NOT EAT. Makes about 32 (2 inch)
  ornaments. **p.s - you can decorate these ornaments with royal icing
  for an even neater effect.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Molded Cheese Treats (Wilton)
 Categories: Cheese/eggs, Holidays, Halloween, Kids!
      Yield: 1 servings
 
      8 oz Natural cheddar cheese
 
  Coarsely grate cheese. Place in micro-proof measuring cup. Microwave
  on medium power until melted., approximately 2 minutes. Pour into
  Wilton candy molds of your choice (halloween ones are awesome). Place
  sticks in for lollipops if desired. Refrigerate for 15 to 20 minutes
  until set. Remove from mold by flexing mold. Keep refrigerated until
  served.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fruit Vinegar
 Categories: Gift, Christmas, Vinegar, Condiment, Sauce
      Yield: 6 servings
 
      2 c  Frozen (no sugar added)
           -Berries
      3 tb Sugar
      4 c  Vinegar (white, cider or
           -rice)
 
  One that I've been making for a  couple of years it a Berry vinegar.
  I give this along with a bottle of good olive oil and it makes a
  great gift...so easy to make.  I buy those neat corked bottles from
  William Sonoma and fill them one each, stick them in a gift bag, put
  a little "fun gift paper" in and under the tree they go.
  
  Berry Vinegar
  
  Put fruit into 6 cup GLASS jar. Sprinkle with sugar then pour on
  vinegar. Cover with lid and let stand for 2 weeks. Strain through
  double-thickness cheesecloth. Discard fruit. Pour vinegar through
  funnel into clean bottles and seal.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lemon Honey Spread
 Categories: Lemon, Sauces, Gift, Holiday, Topping
      Yield: 6 servings
 
      1 lb Sugar
      4 oz Butter
 
  Shared by Jo Schekman
  
  Finely grated rind and the juice from 4 lemons.(try to avoid the
  white part when grating, as this tends to be bitter), and strain the
  juice. 4 eggs
  
  Beat the eggs just a little, put all ingredients into a double boiler
  or a bowl standing in hot water. Cook slowly until thick, checking
  every now and then to make sure all the water in the bottom pan
  hasn't boiled away. Should be nice and thick and smooth. Put into HOT
  jars, and cover when cold.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Home-Made Vanilla Extract
 Categories: Vanilla, Gift, Holiday
      Yield: 6 servings
 
      2    Whole vanilla beans
  1 1/2 c  Vodka (the cheap-o stuff
           -works just fine)
    1/2 c  Water
      1 c  Granulated sugar
 
  Anyone interested in a recipe for home-made vanilla extract?  It
  makes a fun gift for Christmas, packaged in a small jar with ribbon
  around neck, included recipe for same, a bag of brownie or cookie mix
  which requires vanilla and a brownie pan.  It IS alcohol-based.
  Perhaps someone has another recipe for one that does not require
  alcohol? Could this be one of those "chemistry" things again?  I
  apologize for typing this in as I still haven't made friends with my
  software but folks who know how to doctor it to adapt to their recipe
  pgm. will find it a tasty and CHEAP, CHEAP, CHEAP Holiday idea.
  Better start it now, though! It takes about 7 weeks to "steep" it but
  you can fudge a little on that timing, I'm sure.
  
  VANILLA EXTRACT
  
  In a 3 cup glass container with a tight fitting lid, combine vanilla
  beans with the vodka.  Cap and allow to "steep" at room temperature
  for three weeks.  Remove vanilla beans and strain liquid through a
  cheesecloth, if necessary.  In a medium saucepan, combine water and
  sugar, stirring constantly, until it comes to a boil and sugar
  dissolves. Remove from heat and cool.  Stir into vodka that has been
  strained. Pour mixture into a bottle; cap and allow to sit at room
  temperature one month. Yield:2 cups vanilla extract
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Quebec Tourtiere
 Categories: Holiday, French can, My
      Yield: 4 servings
 
           Pastry for 9"pie (lard is tr
      1 lb Pork; lean ground
      1    Onion; medium, chopped
           -Salt & pepper
    1/2 ts Savory
           Cloves; ground
    1/4 c  -Water; boiling
 
    Mix meat, onion, spices in a saucepan. Add boiling water. Simmer,
  uncovered for 20 minutes, stirring occasionally. Skim off any fat.
   Preheat oven to 375F. Roll out half of the pastry and line 9" pie
  plate. Place filling in pie plate and cover with the remaining
  pastry. Prick with a fork. Bake at 375F for 30 minutes or till
  golden. Serve piping hot topped with homemade ketchup or chili sauce.
  SERVES 4-6
  
  traditionally this is eaten hot after midnight mass on Christmas Eve.
  Source: _Harrowsmith Cookbook 1_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tourtiere #2
 Categories: Meats, Holiday, French can, My
      Yield: 6 servings
 
      2 lb Pork; ground
      1    Onion; large
      1    Garlic clove
    1/8 ts Mace; ground
    1/8 ts Sage; ground
      1    Potato; small
    1/4 c  Raisins
           -Pepper to taste
           -Water; boiling
           Pastry for double crust pie
 
  Finely mince onion and garlic. Peel and grate potatoes. Place pork,
  onion, garlic, mace, sage, grated potato and raisins in large heavy
  pot. Cover with boiling water, about 2 cups/ Cook, uncovered over
  medium hear or till meat is no longer pink and water is abosorbed, 30
  to 45 minutes. Stir frequently, reducing water if necessary to avoid
  boiling. Remove from heat and set aside to cool. Skim off excess fat.
  Preheat oven to 400F. Meanwhile prepare pastry. Line a pie plate with
  half of the pastry. Prick with fork and bake 10 minutes. Cool to room
  temperature. Pour coled meat mixture into pie shell. cover with top
  crust. Crimp and seal edges and cut vents to allow steam to escape.
  Bake 10 minutes. Reduce heat to 350F and bake 30 more minutes or till
  crust is light brown and filling is bublly. Serve hot. Source: Judith
  Comfort's Christmas CB
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tourtiere #3
 Categories: Meats, Holiday, French can, My
      Yield: 8 servings
 
MMMMM---------------------------CRUST--------------------------------
  2 1/2 c  Flour
      2 ts Baking powder
      1 ts -Salt
    1/2 lb Shortening
    1/2 c  -Hot water
      2 ts Lemon juice
      1    Egg; well beaten

MMMMM--------------------------FILLING-------------------------------
      1 lb Pork; lean ground
      1    Onion; finely chopped
    1/2 ts -Salt
    1/4 ts -Pepper
    1/2 ts Thyme
    1/2 ts Sage
    1/2 ts Dry mustard
    1/2 ts Cloves
      1    Potato; boiled & mashed

MMMMM-------------------------HERB SAUCE------------------------------
      1    Celery stalk; minced
  2 1/2 c  Consomme
    1/2 ts Sage
    1/2 ts Thyme
    1/4 c  Butter
    1/2 c  Flour
      1 tb Parsley
      1 c  Mushrooms; chopped
 
  For Crust: Combine flour, baking powder and salt in large mixing bowl.
  Measure in 2/3 cup cold shortening and cut into flour till mealy.
  Completely dissolve remaining 1/2 cup shortening in hot watrer (heat
  as necessary to dissolve). Cool. Add lemon juice and egg to
  water-shortening mixture.  Mix liquid into flour mixture till dough
  leaves the sides of the bowl. Turn out onto lightly floured board and
  knead for about 1 minutes or till all flour is blended. Wrap in waxed
  paper, refrigerate for 1 to 12 hours. Roll out 2/3 of the dough and
  line a casserole dish. Reserve 1/3 for top crust.
  
  For Filling: Simmer meat and 1/2 cup water for 45 minutes. Add onion
  and seasonings and simmer for 15 minutes. Mix in mashed potatoes and
  cool. Place in bottom crust, top with remaining dough and slit crust.
  Bake at 400F for 30 minutes.
  
  For sauce: Simmer all ingredients except for flour, parsley and
  mushrooms for 1 hour. Add to sauce and stir till thickened, then add
  parsley and mushrooms Simmer for 10 minutes. Serve with tortiere.
  
  Source: Harrowsmith Cookbook vol.3
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CRANBERRY APPLESAUCE BREAD
 Categories: Breadmaker, Holiday, Brunch, Fruits
      Yield: 16 servings
 
           -DIANA LEWIS VGWN37A
  1 1/4 c  Cranapple sauce
      1 tb Powdered buttermilk(saco)
      2 tb Margarine
      1 tb Sugar
    1/2 ts Salt
      3 c  Bread flour
  2 1/2 ts Yeast

MMMMM-----------------------CRANAPPLESAUCE----------------------------
  1 1/4 c  Cranberries
      4 md Golden delicious apples*
      1 ts Ginger root
    1/4 ts Cinnamom
    1/2 ts Grated zest of lemon
    1/2 c  Sugar +
      2 tb Water
 
  Put all in machine sweet bread cycle if you have it.
  
  CRANAPPlESAUCE *peeled and diced (1/2 inch) put water and sugar in a
  lg heavy saucepan and place over high heat. Cook stirring until sugar
  is dissolved. Add apples cover stir frequently cook 5 minutes then add
  cranberries cook 15 to 20 minutes till cranberries pop and apples are
  soft then mash with potato masher will still be slightly lumpy add
  spices and zest cook another 5 minutes for flavor to blend. Cool for
  putting in the bread, sauce will keep in fridge for 3 days makes 3
  cups also can be served warm with dinner
  
  NOTE:  This is a WET dough
  
  FROM: DIANA LEWIS (VGWN37A)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: B/M-EGGNOG BREAD
 Categories: Breadmaker, Holiday
      Yield: 16 servings
 
           -LISA CRAWLEY (TSPN00B)
      2 tb Sugar
      1 pk Active dry yeast
  2 1/2 c  All-purpose flour
      2 tb Butter
      1 ts Salt
    1/4 ts Nutmeg
    3/4 c  Eggnog; at room temp.*
 
  I adapted a recipe from my food processor bread book for my b/m for
  the eggnog bread which you read about. Here is what I did; you may
  need to make adaptations for whatever type of b/m you have. Play with
  it, if it looks too sticky, add flour (1 tbsp. at a time.) If too
  dry, add liquid, also one tbsp. at a time. Then let her rip!!!!!!!!
    * Maybe as little as 1/2 c; (I took the chill off of it in the
  microwave) Place ingred. in the B/M according to your manufacturers'
  directions. Then adjust by adding flour or liquid as needed This made
  a real moist, light lg. loaf. It rose to the top of my breadmaker. I
  used the SWEET BREAD cycle and turned the lightness or darkness
  button slightly lighter than the center mark (I have a Welbilt). Let
  me know your results, we sure enjoyed it! FROM: LISA CRAWLEY (TSPN00B)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CRANBERRY BREAD
 Categories: Breadmaker, Fruits, Holiday, Brunch
      Yield: 16 servings
 
           -KARIN KASTEN (GVMR92A)
      3 c  Bread Flour
  2 1/2 ts Yeast
      2 tb Sugar
  1 1/2 tb Dry Milk
  1 1/2 ts Salt
    3/4 c  Water
  1 1/2 tb Butter
    1/2 c  Cranberry juice
 
  I found this recipe in my Panasonic Bread Machine Cookbook. I have not
  tried this recipe; however I have had success with the one's I have
  tried. Hope this helps.
   FROM: KARIN KASTEN (GVMR92A) Karin/Palmerton, PA Reformatted by
  Elaine Radis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHALLA * GOLDEN EGG BREAD
 Categories: Breadmaker, Jewish, Rolls, Brunch, Holiday
      Yield: 16 servings
 
           -ELAINE RADIS BGMB90B
      1 pk Yeast
      3 c  Flour
      4 tb Sugar
      2    Eggs
      6 tb Vegetable oil
  1 1/2 ts Salt
    3/4 c  Water; warm
 
  Combine all ingredients in the pan in the order listed and select
  white bread; push start When we make this into Challa, we remove from
  the breadmaker after the manual mode stops, (first rise); and then
  braid* and rise again; then put an egg wash over the challa.
  
  BAKE in a 350 degree oven until a light toasty brown. We usually
  sprinkle on some type of seeds (sesame or poppy) after the egg wash.
  
  * Braiding in the flat manner. The middle one goes under and over;
  never across.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: GARDEN HERB BREAD
 Categories: Breads, Breadmaker, Brunch, Holiday
      Yield: 8 servings
 
           -MARILYN SULTAR FJVS25A

MMMMM------------------------REGULAR LOAF-----------------------------
      2 c  White Bread Flour
      1 tb Dry Milk
      1 tb Sugar
      1 ts Salt
      1 ts Chives
      1 ts Marjoram
      1 ts Thyme
    1/2 ts Basil
      1 tb Butter
    3/4 c  Water
      1 ts FAST RISE Yeast OR
      2 ts ACTIVE DRY Yeast

MMMMM------------------LARGE LOAF (12 SERVINGS-----------------------
      3 c  White Bread Flour
      2 tb Dry Milk
      2 tb Sugar
  1 1/2 ts Salt
    1/2 tb Chives
    1/2 tb Margoram
    1/2 tb Thyme
      1 ts Basil
      2 tb Butter
  1 1/4 c  Water
      2 ts FAST RISE Yeast OR
      3 ts DRY ACTIVE Yeast
 
  NOTE:  I rewrote the recipe to follow order of my machine. It works
  wonderfully in my Panasonic.
  
  This bread tastes like stuffing!  It is WONDERFUL!!!! Here are some
  hints from the book: 1. Use dried herbs that are flaked and not
  ground. If using ground, reduce the amt. by half. If using fresh
  herbs, double the recipe.
  
  2.  This recipe can be made with the regular, rapid, or delayed time
  bake cycles.
  
  This recipes comes from "Bread Electric" from the Innovative Cooking
  Enterprises.  I make the regular size loaf in my machine. Marilyn
  Sultar
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BABKA
 Categories: Breadmaker, Ethnic, Holiday
      Yield: 1 servings
 
           -SHEILA GOSSELIN   (TTHV22A)
      1 pk Yeast
      4 c  Bread flour
    1/2 c  Sugar; plus
      2 tb Sugar
      1 ts Salt
    1/4 c  -warm water
      1 c  Milk
    1/4 lb Butter
      2    Eggs
    3/4 c  Golden raisins
 
  I have been making a bread for my Polish neighbor since I have had my
  DAK; I call it "Bacci's Bread". She claims it is just like her mother
  used to bake.
  
  I bake it on the Sweet Bread setting. Hope this might be what you are
  looking for. Sheila Gosselin Ma - tthv22a Formatted by Elaine Radis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PUMPKIN-PECAN SPICE BREAD
 Categories: Breadmaker, Holiday
      Yield: 3 servings
 
           -FHMN87A Phill Bower
      3 c  Bread flour
    1/2 c  Whole wheat flour
  1 1/2 tb Butter; room temperature
      1 ts Salt
      1 ts Pumpkin pie spice
      1 lg Egg
    1/2 c  Milk
    1/4 c  Orange juice
    1/2 c  Canned pumpkin
    1/3 c  Sugar
    1/2 c  Pecan pieces
  2 1/2 ts Active dry yeast
 
  Process the ingredients according to the manufacturer's instructions
  for the basic bread setting. Remove the bread from the bread pan to a
  rack to cool.  Wrap in aluminum foil ior a paper bag to store. This
  is for a 1 1/2 pound loaf.  I have set the serving for "3" if you
  make a 1 pound loaf, set the servings for "2" and let the great MM
  make the conversion for you. From: Bread in Half the Time -by Linda
  West Eckhardt and Diana Collingwood Butts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lefse
 Categories: Breads, Christmas
      Yield: 6 servings
 
      2 c  Milk, scalded
    1/2 c  Lard
      1 tb Salt
      4 c  Flour
 
  Add lard, salt and 2 cups flour to scalded milk and mix well over low
  heat. Remove from fire.  Sift 2 cups of flour on board, add warm
  dough and work in flour.  Knead well and cool. This dough can be
  rolled immediately or kept in a cool place for a couple of days. May
  be stored in a plastic bag. Make a small patty, about hamburger size,
  with even sealed edges as you would for pastry.  Flour board lightly
  and with a Scandinavian rolling pin roll patty in all directions,
  keeping the dough round.  Roll lightly, stretching dough until it is
  almost as large as the lefse baker.  Use pointed stick to handle
  dough when it is transferred from the board to the baker.  Brown
  lightly, prick air bubbles, turn and brown other side.  It may be
  necessary to change heat control from high to low.  This is a soft
  bread.  Serve with butter, or butter and sugar. (Note: I don't have
  either a Scandinavian rolling pin or a lefse baker, so I use a
  regular rolling pin and a griddle.  This is like a Swedish tortilla!
  We usually spread butter and sprinkled sugar over the lefse then
  rolled them up and DEVOURED them!)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Instant Potato Lefse
 Categories: Breads, Christmas
      Yield: 6 servings
 
      1 pk (7 oz) instant potatoes
      2 ts Salt
      1 tb Butter
      1 c  Rich milk
      1 c  Boiling water
  1 1/2 c  Flour
 
  Place instant potato flakes, salt and butter in mixing bowl.  Add
  boilig water to milk and add to potato mixture.  Mix quickly until
  thick and smooth.  Add just enough flour to be able to handle dough.
  Knead lightly.
   Form into balls and roll very thin on floured board.  Bake on hot
  electric lefse grill (any griddle will work), turning to brown both
  sides.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SWEDISH LIMPA BREAD
 Categories: Breads, Breadmaker, Holiday
      Yield: 1 servings
 
           -Dottie Cross TMPJ72B
  2 1/4 c  Bread flour
    1/4 c  (1 oz.) rye flour
      2 tb Brown sugar
      1 tb Dry milk
      1 ts Salt
      1 tb Butter
      1 tb Orange peel; chopped
  1 1/2 ts Caraway seeds
    1/2 ts Fennel seed
  15/16 c  (7-1/2 fl. oz.) water
      1 ts Dry yeast
 
  Combine ingredients in order according to your own bread machine
  instructions.
   Hope you enjoy! It's delicious bread! Makes (1) 1 pound loaf
  Reformatted by: CYGNUS, HCPM52C
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Grand Marnier Apricot Stuffing *
 Categories: Stuffings, Holidays, Alcohol, Sausage, Apples
      Yield: 1 servings
 
      1 c  Dried apricots; diced
  1 1/2 c  Grand Marnier
      4 c  Chicken broth
      2 c  Celery; coarsely chopped
      1    Yellow onion; chopped
      1 lb Turkey sausage
      1 lb Herb stuffing mix
      1 c  Apple pieces; slivered
    1/2 ts Dried thyme
           Fresh ground balck pepper
 
  Place apricots and 1 cup Grand Marnier in a small saucepan, and heat
  to boiling. Remove from the heat and set aside. Heat chciken broth to
  boiling. add celery and onion. Simmer 20 minutes or until tender.
  Cook the sausage in the microwave oven and chop fine. In a large
  mixing bowl, combine stuffing mix, apricots with liquid, sausage,
  slivered apples, onion, celery and broth. Stir to combine. Add
  remaining Grand Marnier. Stir well to moisten stuffing. Season with
  thyme and pepper to taste. Makes enough for 21-24 pound turkey.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Old Fashioned Corn Bread
 Categories: Breads, Side dishes, Holiday, American
      Yield: 12 servings
 
      1 c  Sifted flour
      3 ts Baking powder
    1/2 ts Salt
      1 c  Yellow cornmeal
      1 c  Milk
      2    Eggs; beaten
    1/4 c  Honey ; or maple syrup
    1/4 c  Butter; melted  or bacon dri
 
  Preheat the oven to 425 degrees.  Sift together the flour, baking
  powder, and salt.  Add the cornmeal and stir until well mixed. In
  another bowl combine the milk, eggs, honey or maple syrup, and the
  butter or bacon drippings. Add the liquids to the dry ingredients and
  stir just until all are moistened. Pour the batter into an oiled 8
  inch square baking pan and bake about 20 minutes or until done in the
  center and lightly browned. To test for doneness insert a toothpick
  or cake tester in the center. If it comes out dry the corn bread is
  done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Winkler's Bakery Moravian Sugar Cake
 Categories: Breads, Holiday, Family
      Yield: 20 servings
 
    1/2 c  Warm water; 110 deg.
    1/2 ts Sugar
      2 pk Yeast
    3/4 c  Warm water; 110 deg.
    1/2 c  Sugar
      2 tb Dry milk
    1/4 c  Instant mashed potatoes; dry
    1/2 c  Butter; melted
      2    Eggs
      6 c  Flour
      1 c  Brown sugar
      1 ts Cinnamon
    1/2 c  Butter; melted
 
   Add yeast to 1/2 c. warm water and 1/2 t. sugar. Set aside until
  yeast bubbles.
   Add next 7 ingredients plus 1 c. flour. Beat 2 min. with electric
  mixer on medium speed. With wooden spoon, add remaining flour. Place
  in a greased bowl; turn once to grease top of dough. Cover and let
  rise until double - about 1 hour.
   Punch down dough and put in greased jelly roll pan. Let rise in warm
  place for 30 min. Spread evenly in pan and sprinkle evenly with brown
  sugar and cinnamon. Make shallow indentations with fingers and
  drizzle with 1/2 c. melted butter. Let rise 30 min. Bake until golden
  brown (about 12-15 min.) at 375 deg. From the Old Salem Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CRANBERRY-NUT BREAD
 Categories: Breads, Holiday, Personal
      Yield: 18 servings
 
  1 1/3 c  Flour
      1 ts Baking soda
  1 1/4 ts Salt
    3/4 c  Sugar
      1    Orange; grated peel only
      6 tb Butter; cut into 1" pieces
      2 lg Eggs
      1    Orange; Juice only
  1 1/4 c  Fresh cranberries, chopped
      1 c  Walnuts or pecans, chopped
 
  PREHEAT OVEN TO 350F. Grease a 9-by-5-by-3-inch loaf pan and line
  with a strip of wax paper, greased; or place 18 paper muffin cups in
  muffin tins. Mix together the flour, baking soda and salt. Put the
  sugar and orange peel in a bowl, food processor or mixer, along with
  the butter, eggs and 1/2 cup of the orange juice. Beat or process
  until smooth. Add the cranberries, nuts and the flour mixture,
  beating until just combined. Pour into the pan or cups. Bake 1 hour
  for the loaf and 30 minutes for the muffins. Remove from pan. Cool on
  a wire rack.
  
  Makes 1 Loaf or 18 Muffins
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: GIFT CHRISTMAS KUCHEN
 Categories: Breads, Holiday, Gifts, Personal
      Yield: 2 servings
 
      1 pk Active dry yeast
    1/4 c  Sugar
    1/4 c  Warm water (105F-to-115F)
    3/4 c  Butter; at room temperature
      1    Lemon; Grated peel only
           -(no white attached)
      1    Orange; Grated peel only
           - (no white attached)
    1/2 ts Dried mace
  1 1/2 tb Ground coriander
           -or anise seed
      1 ts Salt
      2    Eggs; at room temperature
  2 1/2 c  Bread flour (or more)
    3/4 c  Warm milk (105F-to-115F)
 
  If you want to give a friend a special holiday gift, put a bright
  ribbon around this bread. When tightly wrapped, it freezes well for 1
  to 2 months.
  
  PREHEAT OVEN TO 350F. Dissolve yeast and 1 teaspoon sugar in warm
  water. Beat 1/2 cup butter in food processor until light. Gradually
  add remainder of sugar as you beat butter. Add lemon and orange
  peels, mace, coriander and salt. Add yeast mixture. Add eggs, 1 at a
  time, beating well after each addition, and then milk. Add enough
  flour, 1/2 cup at a time, to make soft dough. Knead dough until
  elastic and smooth. Place dough in oiled plastic bag or oiled bowl
  and turn to coat. Seal or cover with plastic wrap and let rise at
  room temperature until doubled, about 1 hour. Turn out dough on
  floured surface, punch down and cut into 2 pieces. Shape each into
  rectangular loaf and place on greased baking sheet. Melt remaining
  1/4 cup butter and use to lightly brush tops of loaves.
  
  TO PRESENT AS A GIFT: Make paper ribbon strips the width of your gift
  ribbons and tie the bread loosely with the paper strips; secure with
  paper clips, leaving enough room for the breads to rise. The paper
  will leave marks for the position of the gift ribbons. Cover the
  loaves with plastic wrap and let rise in a warm place until doubled,
  30-to-40 minutes. Bake loaves about 30-to-45 minutes. Remove and
  place on a rack to cool. Remove the paper strips. Replace strips with
  bright ribbons.
  
  Makes 2 Loaves
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SWEET ICED CHRISTMAS BREAD
 Categories: Breads, Holiday, Personal
      Yield: 2 servings
 
  2 1/2 c  Bread or unbleached flour
           -More flour may be necessary
      1 c  Warm milk (105F-to-115F)
      1 pk Active dry yeast
    1/4 c  Sugar
      1    Egg; at room temperature
    1/2 ts Salt
    1/2 c  Butter; at room temperature
    1/2 c  Glaceed cherries
    1/2 c  Chopped mixed candied fruit
    1/2 c  Date bits
    1/2 c  Coarsely chopped walnuts
           -or pecans

MMMMM---------------------------GLAZE--------------------------------
      1    Egg; beaten, mixed with
      1 ts Milk or water

MMMMM-------------------------DECORATION------------------------------
      7    Halves of glaceed cherries
      7    Walnut or pecan halves

MMMMM---------------------------ICING--------------------------------
    1/2 c  Confectioners' sugar
    1/2 tb Vegetable oil
    1/4 ts Almond extract
           Water
 
  This festive bread is perfect for gifts. The recipe can be doubled and
  freezes well for up to 2 months. A fermented yeast "starter" gives
  this bread a full flavor, but you can omit the process if you're in a
  hurry.
  
  PREHEAT OVEN TO 350F. In a food processor or mixer bowl, mix 1 cup of
  the flour, the warm milk, yeast and sugar. If time allows, cover the
  bowl with plastic wrap and leave the dough at room temperature to
  ferment and bubble for 2 hours. If time does not allow, proceed to
  add the egg, salt and butter. Add the rest of the flour, 1/2 cup at a
  time, to make a soft dough. Knead the dough in the food processor,
  mixer or on a floured board until elastic and smooth. Mix the
  cherries, candied fruit, dates and nuts together and fold and knead
  1/3 of the mixture at a time into the dough until well mixed. Place
  in an oiled plastic bag or oiled bowl. Turn to coat. Seal or cover
  and let rise in a warm place until doubled, about 3/4 to 1 hour.
  Punch down. Knead briefly. Grease a 9-by-5-inch loaf pan. Form the
  dough into an oval approximately the length of the pan, and place in
  pan. Let rise again until doubled. Brush the loaves with the egg
  glaze. Bake on the middle shelf about 40-to-50 minutes until nicely
  browned. Cover with foil if the loaf browns too rapidly. Cool on a
  wire rack. TO MAKE ICING, mix confectioners' sugar, oil, almond
  extract and enough water to make a smooth consistency. Brush cooled
  bread with icing. Top with the candied cherries and nuts.
  
  Makes 2 Loaves
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CORN BREAD STUFFING
 Categories: Christmas, Stuffing
      Yield: 12 servings
 
      2 pk Corn bread mix (10 oz)
    1/2 c  Celery,chopped
      1    Onion,medium,minced
    1/2 c  Butter
      2    Egg yolks
           Salt
           Pepper
 
  1. Prepare corn bread, following label directions, or use your own
  favorite recipe. Cool. Crumble enough to make 7 cups and transfer to
  a large mixing bowl.
  2. Saute celery and onion in butter in a large skillet until soft.
  Spoon vegetables and butter over corn bread crumbs.
  3. Beat egg yolks in a medium-sized bowl; stir in stock and pour
  mixture over corn bread. Stir lightly to blend. Season with salt and
  pepper to taste.
  Makes approximately 3 quarts, or 12 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: HOT YEAST ROLLS
 Categories: Breads, Christmas
      Yield: 30 servings
 
      2 pk Active dry yeast
      1 tb Granulated sugar
    1/4 c  Water,very warm
    1/4 c  Butter,cut into small pieces
      2 c  Milk,warm
      6 c  Flour,all-purpose
      1 ts Salt
    1/4 c  Butter,melted
 
  1. In a large bowl sprinkle yeast and sugar over warm water (should
  feel comfortably warm when dropped on wrist) and allow to stand until
  bubbly, about 10 minutes.
  2. Combine butter and milk in top of double boiler over simmering
  water until butter has melted and milk is warm. Add to yeast mixture
  and stir until blended. Mix in 2 cups of the flour, 1 cup at a time,
  and beat well to form a spongy dough. Cover and let rise in a warm
  place until double in bulk, about 1-1/2 to 2 hours. Stir down with
  wooden spoon, then add about 3 more cups of flour to form a moist
  dough that is firm enough to turn out onto a well-floured board.
  3. Dip hands in flour and knead dough until smooth and nonsticky,
  adding additional flour as needed. The dough should be
  velvety-smooth.
  4. Form into a ball and place in a well-buttered, warm mixing bowl.
  Turn ball of dough so that entire surface of dough is coated with
  softened butter. Cover and again place in a warm place until double
  in bulk, about 1 hour.
  5. Punch dough down, turn out onto a lightly floured board, and let
  rest for about 5 minutes.
  6. Roll out to a thickness of about 1/2 inch cut with a floured knife
  first into approximate 2-inch squares, then into triangles. Roll up
  from wide side to point and place on baking sheet about 1/4 inch
  apart. When all are prepared, brush with melted butter and again let
  rise until about double in bulk, about 30 minutes.
  7. Bake in a preheated 350'F. oven until lightly browned, 25 to 30
  minutes, depending on size. To test for doneness gently tap top of
  roll for a hollow sound or break open one roll to see if it is
  sufficiently baked in the center.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: ORANGE CRANBERRY BREAD
 Categories: Breads, Fruits, Holiday, Gifts
      Yield: 6 servings
 
      3 c  All-purpose flour
      1 c  Fresh or frozen cranberries,
           -chopped
    3/4 c  Granulated sugar
    1/2 c  Walnuts, chopped
  1 1/2 ts Baking powder
    1/2 ts Baking soda
      1 lg Egg
    1/2 c  Prepared cranberry-orange
           -sauce
    1/3 c  Milk
    1/4 c  Butter or margarine, melted
      2 tb Apple jelly or apricot
           -preserves
           Whole cranberries, Optional
           Green candied cherries,
           -Optional
           Confectioners' sugar,
           -Optional
 
  Preheat the oven to 350F.  Grease a 4-cup fluted ring mold.  Stir the
  flour, chopped cranberries, sugar, walnuts, baking powder, and baking
  soda in a large bowl to mix well.  Beat the egg, cranberry-orange
  sauce, milk, and melted butter in a second bowl with a wire whisk or
  a fork; when thoroughly blended, stir in the flour mixture until just
  mixed.
  
  Spoon the batter into the prepared mold.  Bake for 1 hour until a
  wooden pick inserted in the center comes out clean.  Cool the bread
  in the pan on a wire rack for 10 minutes.  Remove from the pan and
  cool completely. Stir the apple jelly in a small saucepan over low
  heat until warm and melted; brush over the top of the cooled bread.
  Decorate, if desired, with whole cranberries, green candied cherries,
  and a light dusting of confectioners' sugar.  Store, wrapped in
  plastic, in the refrigerator for up to 1 week; brush with jelly and
  decorate after storing.
  
  Makes one 6-inch ring loaf or about 12 servings.
  
  [REDBOOK; Nov 1990]
  
  Posted by Fred Peters.
  
  Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PINEAPPLE UPSIDE-DOWN LOAF
 Categories: Breads, Holiday
      Yield: 6 servings
 
      8 oz Pineapple rings, drained
      4    Maraschino cherries, halved
      2 pk Coffee cake mix (10.5 ozs.
           -each)
      2    Eggs
      1 c  Milk, divided
 
  Preheat oven to 350 degrees F. Generously butter the bottom and sides
  of an 8 1/2 x 4 1/2-inch loaf pan. Cut pineapple rings in half. Place
  4 pineapple-ring halves decoratively on the bottom of the prepared
  pan, and the remaining 4 halves standing along the long side of the
  pan. Place cherry halves, cut-side-down, in the center indentations
  of the pineapple-halves. Sprinkle bottom and sides of the pan with 1
  1/2 packets of the crumb mixture from coffee-cake mix. Discard
  remaining crumb mixture. Prepare bags of coffee-cake mix with eggs as
  package directs, but use the milk instead of water called for.
  Squeeze batter from both bags gently over streusel, pineapple, and
  cherries. Let stand 10 minutes. Tap pan gently on counter to release
  any air bubbles. Bake 40 to 50 minutes, or until a wooden pick
  inserted in the center comes out clean. Let cool on a wire rack for
  20 minutes. With a long, serrated knife, cut the top of the bread
  level with the top of the pan. Invert bread onto a serving plate
  while warm. To serve, cut with a sharp (not serrated) knife.
  
  Yield: 1 loaf Preparation time: 10 minutes Baking time: 40 to 50
  minutes
  
  Recipe from: Parnets magazine, November 1986
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PUMPKIN GINGERBREAD LOAVES
 Categories: Breads, Spices, Holiday, Freezer
      Yield: 4 servings
 
      2 c  All-purpose flour, divided
    1/2 c  Packed brown sugar
      2 ts Baking powder
      1 ts Ground cinnamon
    1/2 ts Baking soda
      1 c  Canned pumpkin
    1/2 c  Molasses
      2    Eggs
    1/3 c  Margarine or butter
    1/4 c  Milk
      1 tb Grated fresh gingerroot OR 1
           -tsp ground ginger`
    1/3 c  Finely chopped walnuts
      2 tb Sugar
 
  Grease the bottom and sides of four 4 1/2 x 2 1/2 1 1/2-inch loaf
  pans. Grease only halfway up the sides.  That way the loaves will
  have nicely rounded tops and no unwanted rims around the edges.  Set
  aside.
  
  Stir together 1 cup of the flour, the brown sugar, baking
  
  powder, cinnamon, and baking soda.  Add the pumpkin, molasses, eggs,
  margarine or butter, and gingerroot or ginger.  Beat with an electric
  mixer on low to medium speed until combined, about 30 seconds.  Beat
  on medium to high speed for 2 minutes, scraping the sides of the bowl
  occasionally. Add the remaining flour; beat for 2 minutes or until
  mixed. Divide the batter evenly among the prepared pans.
  
  For the topping, stir together the walnuts and sugar; sprinkle evenly
  over the batter in the pans.  Bake in a 350 F oven for 40 to 50
  minutes or until a wooden pick inserted near the center of each loaf
  comes out clean. Cool the loaves in the pans on wire racks for 10
  minutes. Remove the loaves from the pans.  Cool thoroughly on the
  wire racks.
  
  To Freeze:  Wrap each loaf tightly in moisture- and vaporproof wrap.
  Seal, label, and freeze for up to 6 months.  To thaw, let stand,
  loosely covered, at room temperature for 1 hour.  Or, to micro-thaw,
  place 1 unwrapped loaf on a microwave-safe paper towel.  Microcook,
  uncovered, at 30% power (medium-low) for 1 to 1 1/2 minutes.
  
  Makes 4 loaves, 8 servings each.
  
  Nutrition Information per Serving: 89 Calories, 2 g Protein, 3 g Fat,
  14 g Carbohydrate, 14 mg Cholesterol, 61 mg Sodium, 100 mg Potassium
  
  [BETTER HOMES & GARDENS; November 1990]
  
  Posted by Fred Peters.
  
  Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Holiday Muffin Mix
 Categories: Gifts, Breads, Holidays
      Yield: 1 servings
 
      5 c  All purpose flour
      1 c  Whole wheat flour
  1 1/2 c  Sugar
      1 c  Instant nonfat dry milk
    1/4 c  Baking powder
      2 ts Salt
      1 tb Cinnamon
    1/2 ts Cloves
 
      LIght spoon flour into measuring cup; level off. In large bowl,
  combine all ingredients; blend well. Store in airtight conatiner at
  room temperature or in a cool dry place. For gift giving measure 2
  cups mix (by dipping cup into mix and leveling off), and place in an
  airtight container or zipper-topped storage bag. Be sure to include
  recipe for Holiday Muffins. Holiday Muffins: 2 cups Holiday Muffin
  Mix 2/3 cups water 1 egg, slightly beaten 1/4 cup oil
       Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups
  or line with paper baking cups. Place muffin mix in medium bowl. Add
  water, egg and oil. Stir until dry ingredients are just moistened. Do
  not overmix. Fill greased muffin cups approximately 1/2 full. Bake at
  400 degrees for 10 to 15 minutes or until toothpick inserted in
  center comes out clean. Immediately remove from pan. Serve warm.
  Makes 12 muffins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pumpkin Bread With Orange Sauce
 Categories: Gifts, Pumpkin, Bread, Holiday, Snack
      Yield: 6 servings
 
  3 1/2 c  Flour (ap)
      2 ts Baking soda
      1 ts Salt
      1 ts Cinnamon
      1 ts Nutmeg
      1 ts Cloves
      1 ts Allspicespice
      3 c  Sugar
      1 c  Vegetable oil
      4    Eggs, lightly beaten
      2 c  Pumpkin
    2/3 c  Water
  1 1/2 c  Chopped pecans
 
  These are from Leisure Arts "Gifts of Good Taste"
  
  Pumpkin Bread
  
  Preheat oven to 350.  In large bowl, combine flour, baking soda, salt,
  spices and sugar.  Add oil, eggs, pumpkin and water, beating until
  well blended. Stir in pecans.  Pur into two lightly greased 9X5X5
  inch loaf pans.  Bake 1 hour or until toothpick comes out clean.
  remove from pans and cool on wire racks. (Serve with orange sauce.)
  
  Orange sauce
  
  juice of one orange 1 T lemon juice 1 c water 1/2 c granulated sugar
  3 T cornstarch grated rind of one orange 1 egg, lighty beatne 1 t
  butter or oleo
  
  In medium micro-proof bowl, combine juices and water.  Add sugar and
  cornstarch, stirring to dissolve.  Stir in rind, egg and butter.
  Microwave on high 5 minutes, or until mixture boils and thickens.
  Allow to cool store in airtight container in reefer.  Serve warm or
  cold.
  
  The bread and sauce put in a pretty lined basket with a box of orange
  spice tea make a lovely gift.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cranberry Fruit And Nut Bread
 Categories: Bread, Cranberry, Holiday, Fruit, Gift
      Yield: 6 servings
 
    3/4 c  Butter or margarine,
           -softened
  1 1/2 c  Sugar
      3    Eggs
  2 1/2 c  All-purpose flour
  1 1/2 ts Baking powder
  1 1/2 ts Baking soda
      1 ts Salt
    1/4 ts Nutmeg, ground
  1 1/2 c  Commercial sour cream
      1 ts Vanilla extract
    3/4 c  Cranberries, chopped
    1/2 c  Pecans, chopped
    1/2 c  Golden raisins
    1/3 c  Apricots, dried, chopped
           Pecan halves
           Whole cranberries
      1 c  Powdered sugar, sifted
 
  1 1/2-2 tb milk
  
  Cream butter in a large mixing bowl; gradually add sugar, beating
  well. Add eggs one at a time, beating well after each addition.
  Combine flour, baking powder, soda, salt, and nutmeg; add to creamed
  mixture alternately with sour cream, beginning and ending with flour
  mixture. Mix just until blended after each adddition Stir in vanilla.
  Fold in cranberries, chopped pecans, raisins, and apricots.. Pour
  batter into 2 greased and floured 8-1/2 x 4- 1/2 x 3-inch loafpans;
  arrange pecan halves on top . Bake at 35 degrees F. for 55 to 60
  minutes or until a wooden pick inserted in the center comes out
  clean. Cool in pans 10 minutes; remove from pans, and cool
  completely. arrange whole cranberries on loaf. Combine powdered sugar
  and milk, mixing well; drizzle over loaves.
  
  Yield: 2 loaves.
  
  Recipe from: Creative Ideas For Living magazine, December 1984
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pear-Walnut Bread
 Categories: Bread, Holiday, Gift, Pear, Walnut
      Yield: 6 servings
 
      1    Box honey-granola bread mix
           -(16.1 ozs.)
      1 c  Pear nectar
      1    Egg
      1 cn Sliced pears, drained and
           -chopped (8 ozs.)
    1/2 c  Walnuts, chopped
 
  Preheat oven to 350 degrees F. Combine bread mix, nectar, and egg in a
  large bowl until well blended. Stir in chopped pears and nuts. Turn
  batter into greased and floured 8 1/2 x 4 1/2-inch loaf pan. Bake 45
  to 55 minutes, or until a wooden pick inserted in the center comes
  out clean. Cool bread 10 minutes in the pan on a wire rack. Remove
  from pan and cool completely on rack.
  
  Yield: 1 loaf Preparation Time: 5 minutes Baking Time: 45 to 55
  minutes
  
  Recipe from: Parnets magazine, November 1986
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Christmas Stollen From Brigitte Sealing
 Categories: Cyberealm, Breads, Christmas
      Yield: 6 servings
 
  1 1/8 lb Flour
      7 oz Sugar
      1 pn Salt
      1 ts Vanilla
      1 ts Lemon juice
      4 tb Rum
      1 pn Cardomom (generous)
      1 pn Mace (generous)
      2    Eggs
  4 1/2 oz Butter
  4 1/2 oz Currants well drained
      9 oz Sultanas
      9 oz Almonds, finely chopped
  3 1/2 oz Candied lemon peel
  1 3/4 oz Butter for brushing
      2 tb Powdered sugar for dusting
  1 3/4 oz Beef drippings
      9 oz Cottage cheese, well drained
 
  Mix and sieve together the flour and baking powder onto a pastry
  board or cool slab. Make a well in the center and pour in the sugar,
  vanilla, rum, lemon juice, and the eggs. Draw in some flour from the
  sides of the well to mix with these and form a thick paste. Add the
  cold butter, cut into small pieces, the finely chopped beef
  drippings, cottage cheese, currants, sultanas, nuts and candied peel.
  Cover the fruits with more of the flour, and then starting from the
  middle, work all of it together quickly with your hands into a firm,
  smooth paste. If it should stick, add a little more flour. Form the
  mix into a long, oval shape, and then fold it over lengthwise to give
  it the traditional "stollen" shape.
  
  Line a baking dish with greased waxed paper and place stollen on this.
  
  Preheat the oven for 5 minutes at 500F. Then bake at a moderately hot
  over (375F) for 50-60 minutes. As soon as the stollen comes out of
  the oven, brush with melted butter and dust thickly with powdered
  sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Berlin Bread From Brigitte Sealing
 Categories: Breads, Mom's best, Cyberealm, Christmas
      Yield: 20 servings
 
      2    Eggs
      2 tb Warm water
      9 oz Sugar
  2 1/2 oz Apple preserves
    1/2 c  Rum
      1 pn Ground allspice
      3 ts Cinnamon
  2 1/2 oz Grated chocolate
      9 oz Flour
      1 ts Baking powder
  4 1/2 oz Whole almonds or hazelnuts
  1 1/4 oz Candied lemon peel, diced
 
  1.  Whisk the eggs and water until frothy, then add sugar, a little
  at a time. Continue whisking until the mixture is thick and creamy.
  
  2.  Mix and sift together the flour and baking powder.Add to the eggs
  and mix well, and then gradually add in the apple preserves,
  flavoring, spices, nuts and candied peel.
  
  3.  Spread the mixture about 1/4 inch thick in a greased baking sheet.
  Preheat oven to very hot for 5 minutes. Bake at moderate hot oven
  (375F) for 15-20 minutes.
  
  4.  Make an icing with 3 1/2 oz confectioners sugar and 1-2 T. hot
  water or milk. Ice the bread while it is still hot, and slice into 1
  x 2 inch slices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PETER'S CREAM OF PUMPKIN SOUP
 Categories: Soups, Holiday, Low-fat, Low-cal, Kump
      Yield: 4 servings
 
      1 ts Safflower oil
      1 lb Pumpkin, fresh
           -cut in chunks,
           -=OR=- Canned Pumpkin
      1    Yellow onion
           - peeled and chopped
      1 sm Garlic clove
           - peeled and crushed
      2    Celery stalks; chopped
      1    Stalk fresh thyme; -=OR=-
    1/2 ts -Dried thyme
    1/2    Bay leaf
      5 c  Chicken broth
  1 1/2 tb Low-fat white cheese
           -Such as cottage cheese,
           - farmer's cheese,
           - cream cheese or ricotta
      1 tb Non-fat powdered milk
    1/2 c  Parsley, chervil and chives
           - (minced)
 
  This Thanksgiving soup has but 65 calories per serving.
  
  IN A LARGE SAUCEPAN, heat the oil over a low fire. Add the vegetables
  (including the fresh pumpkin, but not the canned), thyme and bay leaf.
  Reduce the heat, cover, and let cook gently for 8 minutes. Stir
  occasionally to keep the vegetables from browning. Add the broth and
  the pumpkin, if using canned; bring to a boil, reduce heat, and
  simmer, uncovered, for either 20 minutes (fresh pumpkin) or 10
  minutes (canned pumpkin). Puree mixture in batches in a blender. Pour
  pureed soup through a fine strainer back into saucepan and return to
  boil. If it seems too thick, thin with a little hot broth or water.
  (Can be made to this point up to 2 days in advance and refrigerated,
  loosely covered.) Before serving, reheat soup to boiling. Pour back
  into the blender and add the cottage cheese and powdered milk. Blend
  20 seconds. Taste for seasoning. Ladle the soup into 4 heated soup
  bowls; sprinkle 2 tablespoons of the minced fine herbs over each.
  Serve immediately.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: TURKEY STOCK
 Categories: Christmas, Poultry, Soups
      Yield: 12 servings
 
           Turkey giblets+neck & wings
      3 c  Water
    1/2    Onion,small,sliced
    1/2    Garlic clove
    1/2    Bay leaf
    1/8 ts Basil,crumbled
    1/8 ts Rosemary,crumbled
    1/8 ts Thyme,crumbled
    1/8 ts Salt
 
  1. Combine giblets, neck, and wing tips with water in a large
  saucepan; add remaining ingredients. Bring to boil, then lower heat
  and simmer for about 15 minutes, or until liver is tender. Remove
  liver and continue to simmer mixture for about 1 hour, or until
  remaining giblets are tender. Strain mixture; remove and chop giblets
  and liver for gravy. Reserve stock.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SHRIMP WONTON SOUP
 Categories: Foreign, Soups, Holiday
      Yield: 4 servings
 
    3/4 lb Raw shrimp, shelled,
           -deveined, rinsed and
           -drained
    1/2 c  Water chestnuts, plunged
           -into boiling water and
           Refreshed in cold water,
           -drained and chopped
      2 ts Soy sauce
      1 tb Rice wine or sake
  1 1/2 ts Sesame oil
    1/2 ts Salt
    1/4 ts Freshly ground pepper
  1 1/2 tb Minced fresh ginger
  1 1/2 tb Minced scallions
      1    Egg white, lightly beaten
  1 1/2 tb Cornstarch
           TO ASSEMBLE:
     48    Wonton skins
           Cornstarch for dusting
           TO FINISH:
      4 c  Homemade chicken broth
      1 ts Salt
    1/2 ts Sesame oil
     10 oz Fresh spinach, stems
           -removed, rinsed and drained
 
  FILLING:
  
  Place the shrimp in a linen dish towel or on paper towels and squeeze
  out as much moisture as possible.  Chop the shrimp to a paste in a
  food processor fited with a steel blade or by hand.  Place the water
  chestnuts in a towel and squeeze out as much moisture as possible.
  Place the shrimp paste, water chestnuts, soy sauce, rice wine, sesame
  oil, salt, pepper, ginger, scallions and egg white in a mixing bowl.
  Using your hand or a spoon, stir vigorously in one direction to
  combine the ingredients evenly. Add the cornstarch and stir to blend.
  The mixture should be stiff.
  
  Use a fork, teaspoon or two chopsticks to place a scant teaspoonful
  of the filling in the center of each wonton skin.  Gather the edges
  of the skin together around the filling and squeeze to form a "waist"
  as you gradually remove the fork, teaspoon or chopsticks.  Squeeze
  the "waist" and the ends shut to enclose the filling.  The finished
  dumpling should look like a drawstring purse.  Place the finished
  dumplings on a tray that has been lightly dusted with cornstarch.
  
  Heat 3 quarts of water to boiling in a large pot.  Add the wontons and
  cover.  Once the water is boiling again, cook for about 4 minutes or
  until they rise to the surface.  Remove with a long-handled strainer
  and drain. Discard the water.  Heat the chicken stock, salt and
  sesame to boiling. Add the spinach and cooked wontons and portion
  into serving bowls. Serve.
  
  Makes 4 servings.
  
  Per Serving:  82 Calories, 9 g Protein, 6 g Carbohydrates, 2 g Fat,
  .4 g Saturated Fat, 44 mg Cholesterol, 494 mg Sodium.
  
  [Nina Simonds, The Washington Post; Jan 29 1992]
  
  Posted by Fred Peters.
  
  Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Christmas Oyster Soup (soupe Aux Huitres De Noel)
 Categories: Soups, French can, Holiday, My
      Yield: 4 servings
 
      2    Carrots; mediun
           -peeled & grated in long,
           -thin shreds
    1/2 c  Celery; finely diced
    1/4 c  Butter; melted
      4 c  Milk; or 1/2 milk, 1/2 cream
      4 c  Oysters
           -salt and pepper to taste
 
  Peel and grate in long thin shreads, the carrots and add finely diced
  celery. Melt butter in saucepan and add the vegetables. Stir. Cover
  and simmer over very low heat for 20 minutes, without browning the
  vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil.
  Heat oysters in enamelled cast iron pan over medium heat; do not
  boil. Pour into milk and serve. Uase salt and pepper to taste.
  
  The soup should be served as soon as ready, otherwise it tend to
  curdle. The milk and vegetables can be be prepared ahead of time and
  the oysters heated and served at the last minute.
  
  To quote Mme. Benoit,"This traditional Quebec dish is still very much
  alive.  My grandmother's recipe is, as far as I am concerned, the best
  there is." Note: from Anne - it seems as oysters were used at
  Christmas. My maternal grandmother from the American midwest had a
  similar Christmas oyster dish although hers included corn.
  
  Source: _My Grandmother's Kitchen" by Mme. Benoit
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Frozen Cranberry Salad *
 Categories: Salads, Fruits, Make ahead, Holidays
      Yield: 8 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      1 cn Sweetened condensed milk
    1/4 c  Lemon juice
     16 oz Whole berry cranberry sauce
     20 oz Crushed pineapple; drained
    1/2 c  Walnuts; chopped
      9 oz Cool Whip
           Lettuce leaves
 
  In a large bowl, combine sweetened condensed milk and lemon juice.
  Stir in cranberry sauce, pineapple and nuts; fold in whipped topping.
  Spread in 9x13" pan. Freeze until firm. Remove from freezer 10
  minutes before serving. Serve on lettuce leaves. Return leftovers to
  freezer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: FRENCH GREEN SALAD WITH BASIL SHIITAKE
 Categories: Holiday, Salads
      Yield: 5 servings
 
      1    Butter lettuce,large
      3 c  Spinach leaves
  4 1/2 tb Oilve oil,extra-virgin
    1/2 tb Lemon juice
      1    Garlic clove,small,pressed
    1/2 ts Mustard,Dijon-style
           Seasoned salt(opt)
      2 c  Shiitake mushrooms,sliced
    1/4 c  Basil leaves,fresh
      1 ds Sea salt(opt)
 
  1. Wash and thoroughly dry the lettuch and spinach. In large salad
  bowl, use a wire whisk to whip 4 T. olive oil, lemon juice, garlic,
  mustard and seasoned salt to taste until thick and yellow. Set aside.
  2. Place remaining 1/2 T. oil and shiitake in a skillet. Saute,
  stirring to prevent scorching, then add any reserved shiitake soaking
  water as 20 to 30 minutes. 3. Tear lettuce and spinach into bite-size
  pieces, into dressing salad bowl, removing heavy center stalks from
  lettuce. Toss well. Serve on individual plates with a large spoonful
  of basil shiitake as a topping.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CRANBERRY RING MOLD WITH APPLE-PECAN SALAD FILLING
 Categories: Christmas, Salads
      Yield: 8 servings
 
      2 pk Gelatin,unflavored
    1/2 c  Water,cold
    3/4 c  Water,boiling
    1/4 c  Lemon juice,fresh
      2 cn Cranberry sauce (16 oz)
    1/2 c  Water,cold
    1/2 ts Horseradish,bottled
      3 ds Liquid red pepper seasoning
    1/4 ts Salt

MMMMM-----------------APPLE-PECAN SALAD FILLING----------------------
      2 c  Apples,peeled/chopped
      1 ts Lemon juice
    1/2 c  Celery,thinly sliced
      1 c  Pecans,coarsely chopped
    1/4 c  Mayonnaise
    1/4 ts Salt
    1/2 c  Heavy cream,whipped
 
  1. In a large mixing bowl sprinkle gelatin over 1/2 cup cold water to
  soften. Add boiling water and stir until dissolved. Stir in lemon
  juice.
  2. Combine cranberry sauce and 1/2 cold water in a saucepan. Stir,
  then beat with whisk until smooth; do not allow to boil. Add
  horseradish, hot pepper seasoning, and salt. Stir in gelatin mixture.
  Pour into a 6-cup ring mold that has been rinsed with cold water.
  Chill about 4 hours, or until firm. Unmold onto round serving plate.
  Fill center with Apple And Pecan Salad. Surround with additional
  salad if desired.
  NOTE: Miss Allie doubles this recipe to make two ring molds to serve
  her large family. Both the ring molds and salad can be prepared
  ahead, but the cranberry molds should be unmolded and filled with the
  salad just before serving.
  
  *** APPLE-PECAN SALAD FILLING ***
  1. Combine apples, lemon juice, celery, pecans, mayonnaise, and salt;
  stir to blend. Cover and refrigerate until about 1 hour before
  serving. Fold in whipping cream. Return salad to refrigerator until
  time to serve.
  2. Makes sufficient salad to fill 2 6-cup cranberry molds, with
  enough left over to surround mold with salad.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: GRILLED EGGPLANT SALAD WITH ONION AND CUCUMBER
 Categories: Salads, Holiday
      Yield: 8 servings
 
      2    Small eggplants*
      2 tb Salad oil (approx)
      1    Medium European cucumber**
      1    Sm red onion,thinly sliced
    1/2 c  Cider vinegar
      2 tb Firmly packed brown sugar
    1/2 ts Salt
 
  * - end trimmed, cut into 3/4" thick slices
  ** - thinly sliced
  ======================================================================
  ===
  1. Lightly brush eggplant slices with oil and put them on a tray.
  2. On a barbecue with lid, place grill 5-6" over a solid bed of hot
  coals (you can hold your hand at grill level only 2-3 seconds). When
  grill is hot, rub it lightly with a paper towel dipped in salad oil.
  3. Lay eggplant slices close together on grill. Cover barbecue, open
  drafts, and cook until slices are well browned and soft when pressed,
  15-20 minutes; turn, as needed, with a wide spatula. Return slices to
  the tray. If slices are cooked ahead, cover and chill up to a day.
  4. In a bowl, cover cucumber and onion slices with ice water. Quickly
  squeeze slices to briuse lightly, then cover and chill 30 minutes to 1
  hour; drain. In bowl, mix cucumber, onion, vinegar, sugar, and 1/2
  teaspoon salt. If made ahead, cover and chill up to 4 hours. Coarsely
  chop eggplant and spoon onto a rimmed platter; top with cucumber and
  onion mixture. Add salt to taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: EGG SALAD WITH LEAVES
 Categories: Holiday, Salads
      Yield: 8 servings
 
      8    Hard-cooked lg eggs,shelled
    1/3 c  Mayonnaise
    1/3 c  Unflavored nonfat yogurt
      3 tb Minced fresh dill
      1 ts Pepper
           Salt
      2 qt Mixed lettuce leaves
 
  1. In a food processor or in a bowl, finely mash eggs. Add mayonnaise,
  yogurt, dill, pepper, and salt to taste; mix well. Serve, or cover and
  chill up to a day.
  2. Arrange leaves on a platter and put egg salad in a small bowl.
  Serve leaves on plates and top with salad, or scoop salad onto leaves
  and hold to eat. Makes 2 1/2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: English Toffee
 Categories: Candies, Christmas, Gifts
      Yield: 10 servings
 
      2 c  Butter Or Regular Margarine
      2 c  Sugar
      2 tb Light Corn Syrup; Karo
      6 tb Water
      1 c  Almonds; Blanched, Slivered
      6 oz Chocolate Chips; Semi-sweet
      2 tb Vegetable Shortening
    3/4 c  Almonds; Toasted, Sliced
 
  Melt the butter in a heavy 10-inch skillet.  Add the sugar, corn
  syrup, water and 1 cup of almonds.  Cook over medium heat, stirring
  constantly, until the mixture boils.  Continue to coo, stirring
  occasionally, until the mixture reaches the soft crack stage, (290
  degrees F on a candy thermometer).  Pour the mixture into a greased
  17 X 14-inch baking sheet, (jelly roll pan).  Melt the chocolate
  chips with the shortening, over hot water, stirring until smooth.
  Spread on the toffee, which has been scored with a sharp knife in to
  bars.  Sprinkle with 3/4 cup of toasted almonds. When the chocolate
  has set, break apart at the scores and store in a cool place in tins.
  
  Makes 3 lbs of candy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut Brittle Deluxe
 Categories: Candies, Christmas, Gifts
      Yield: 4 servings
 
      2 c  Sugar
      1 c  Light Corn Syrup; Karo
    1/4 c  Water
  1 1/2 c  Salted Peanuts
      4 tb Butter Or Regular Margarine
      2 tb Baking Soda
      1 ts Vanilla
 
  Combine the sugar, corn syrup and water in a heavy 3-quart saucepan.
  Cook over medium heat, stirring constantly, until the sugar is
  dissolved. (Note: Be very careful when you make this recipe as the
  syrup is dangerous if spilled on you.)  Continue cooking, stirring
  occasionally, until the mixture reaches the soft crack stage (285
  degrees F.) on the candy thermometer.  Add the peanuts and butter.
  Cook, stirring constantly, to the hard crack stage (300 degrees F.)
  on the candy thermometer. Remove from the heat.  Rapidly stir in the
  baking soda and vanilla. (Mixture will foam up.)  Turn the mixture
  onto 2 greased baking sheets (Jelly roll pans work nicely).  Spread
  out with a metal spatula as thin as possible. When the candy begins
  to set, loosen from the baking sheets. Turn the brittle over, then
  stretch and pull brittle as thin as possible using two forks. When
  completely cooled, break into pieces.
  
  Makes about 2 pounds of brittle.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Angel Food Candy
 Categories: Candies, Christmas, Gifts, Chocolate
      Yield: 10 servings
 
      2 c  Light Corn Syrup; Karo
      2 c  Brown Sugar; Firmly Packed
      4 ts Baking Soda
      4 oz Semi-Sweet Chocolate; Cut Up
     12 oz Chocolate Chips; 1 Pk
    1/4 c  Butter Or Regular Margarine
           Paraffin; *
 
  NOTE:  The first 4-Oz of semi sweet chocolate is in the block style.
  Also
         the chocolate chips should be semi-sweet. * The paraffin
  should be a 2 1/2 X 3-inch piece that has been cut
  :       up.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++
  
  Combine the corn syrup and brown sugar in a 4-quart heavy Dutch oven.
  Cook over medium heat, stirring constantly, until the mixture boils.
  Continue cooking the mixture until it reaches the hard crack stage
  (300 degrees F) on the candy thermometer, stirring occasionally.
  Remove from the heat and carefully stir in the baking soda being
  careful as the mixture will foam up.  Pour the mixture at once in to
  a greased 13 X 9 X 2-inch baking pan. When cool, turn out of the pan.
  Break into pieces using a meat mallet or wooden spoon.  Combine the
  semi-sweet chocolate pieces and the chocolate chips, butter and
  paraffin wax in the top of a double boiler. Place over simmering
  water, stirring until melted.  Remove form the heat, but keep over
  the hot water.  Dip the candy into the chocolate using a large
  cooking fork.  Place on waxed paper lined baking sheets. Let stand
  until chocolate is set.  Store the candy in a cool place in covered
  containers. If you wish, do not coat the candy with the chocolate
  Candy can be stored for several months in the freezer.
  
  Makes 3 pounds of candy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pecan Caramel Clusters
 Categories: Candies, Chocolate, Christmas, Gifts
      Yield: 12 servings
 
      1 c  Cream; Light
      1 c  Sugar
    1/2 c  Light Corn Syrup; Karo
    1/4 ts Salt
      3 tb Butter Or Regular Margarine
    1/2 ts Vanilla
  2 1/2 c  Pecans; Chopped
      6 oz Chocolate Chips; Semi-Sweet
 
  Heat the light cream in a heavy 2-quart saucepan to lukewarm (110
  degrees F.).  Reserve 1/2 c cream and set it aside.  Add the sugar,
  corn syrup and salt to the remaining 1/2 cup of cream in the
  saucepan.  Cook over medium heat, stirring constantly, until the
  mixture boils.  Slow stir in the reserved cream.  Cook, stirring
  constantly, for 5 minutes.  Stir in the butter, 1 tsp at a time,
  stirring constantly.  Cook over low heat, stirring constantly, until
  the mixture reaches the soft ball stage, (234 Degrees F.) on the
  candy thermometer.  Remove from the heat and stir in the vanilla.
  Arrange the pecans on a waxed-paper lined baking sheet. Drop the
  mixture by teaspoonfuls onto the pecans.  As the clusters cool,
  remove with a metal spatula to another waxed-paper lined baking
  sheet.  Push the remaining pecans together and repeat until all of
  the candy mixture is used. If the mixture becomes too thick, heat
  over low heat.  Melt the chocolate chips over hot water and stir
  until smooth.  Spread on the top of each pecan cluster.  Let stand
  until the chocolate is set and store the candies in a cool place.
  
  Makes about 4 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Scotch Black Bun
 Categories: Cakes, Christmas, Gifts, Fruits
      Yield: 20 servings
 
    3/4 lb Unsalted Butter; Chilled, *
  3 3/4 c  Unbleached Flour; PLUS
  3 1/3 c  Unbleached Flour
    1/2 ts Salt
      8 tb Ice Water; May Use Up To 10
    1/2 c  Sugar
    1/2 ts Baking Powder
      1 ts Cinnamon
    1/2 ts Mace
    1/8 ts Allspice
    1/4 ts Black Pepper; Freshly Ground
      3 c  Seedless Raisins
      3 c  White Or Golden Raisins
    1/2 c  Almonds; Ground
  1 1/2 c  Almonds; Coarsely Chopped
      3    Eggs; Lg
    1/2 c  Buttermilk or Milk
      1 c  Brandy
      1    Egg;Lg, Beaten
 
  *    The butter, 3 sticks, should be cut into small pieces.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++
  
  In a medium-sized mixing bowl, combine the butter, 3 3/4 c flour, and
  1/4 ts of salt.  With your fingers, work the ingredients together
  until you form small granules that are fairly uniform in size.
  Sprinkle 8 tb of the ice water over the granules and continue mixing
  until you can gather the ingredients into a ball.  If the dough
  crumbles, add additional ice water, 1 tb at a time, until a soft ball
  can be formed.  With the flat of your hand, press the dough into a
  thick cake, wrap it in plastic wrap, and refrigerate for at least 1
  hour.  Prepare the filling by sifting the 3 1/2 cups of flour, the
  sugar, baking powder, spices, and remaining 1/4 ts of salt into a
  large bowl.  Add the freshly ground black pepper, seedless and white
  or golden raisins, ground and coarsely chopped almonds.  Mix
  thoroughly until all the fruits and nuts are coated well with the dry
  ingredients.  Add the 3 eggs, milk, and brandy mixing well.  Preheat
  the oven to 375 degrees F. and, on a lightly floured surface, roll
  two-thirds of the chilled pastry to a thickness of 1/4-inch.  Gently
  place a 9 X 3 1/2-inch springform pan on the pastry.  With a small
  sharp knife,cut along the outside of the pan to make a disk.  Line
  the bottom of the pan with the disk of pastry.  Use the remaining
  pieces of rolled-out pasty to line the sides of the pan, slightly
  overlapping the pastry on the bottom and letting the pastry extend
  about 1/2-inch above the top of the form.  Spoon the filling into the
  pan, packing it down firmly and press the excess pastry over the
  filling.  Brush the pastry with a little of the beaten egg. In the
  same fashion, roll out the remaining pastry into a circle larger than
  the form.  Roll the pastry around the rolling pin to lift it and
  unroll it on the top of the form.  Press the top pastry against the
  filling and the pastry below to make a tight seal and trim off the
  excess. Brush the entire top with the beaten egg.  Cut a 1-inch round
  vent in the middle of the bun, and if you like, use the pastry scraps
  to make leaves. Roll the scraps together and cut out tear drop shapes
  to resemble leaves. Score the top, with a small sharp knife, to
  resemble the ribs of the leaves. Brush the undersides of the leaves
  with the remaining beaten egg to make them adhere to the top of the
  bun.  Then brush the top again with the beaten egg. Bake on a rack in
  the middle of the oven for 2 to 2 1/2 hours, or until the pastry is a
  rich golden brown.  If the decorations color much faster than the top
  sheath of pasty, cover them with aluminum foil to reflect the oven
  heat and retard the browning.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Glorious Golden Fruitcake
 Categories: Cakes, Christmas, Fruits, Gifts
      Yield: 20 servings
 
      4 c  Unbleached Flour; Sifted
  1 1/2 ts Baking Powder
    1/2 ts Salt
      2 c  Butter Or Regular Margarine
  2 1/2 c  Sugar
      6    Eggs; Lg
    1/4 c  Milk
      4 c  Walnuts; Chopped
      1 c  Golden Raisins
    1/2 c  Candied Pineapple; Chopped
    1/2 c  Red Candied Cherries;Chopped
    1/2 c  Green Candied Cherries; Chop
      1 tb Lemon Rind; Grated
           Pineapple Glaze
           Pecan Halves
 
  Sift the flour, baking powder and salt together and reserve 1/4 c of
  the flour mixture.  Cream together the butter and sugar until light
  and fluffy, using an electric mixer at medium speed.  Add the eggs,
  one at a time, beating well after each addition.  Add the dry
  ingredients alternately with the milk, beating well after each
  addition.  Combine the walnuts, raisins, pineapple, candied cherries,
  lemon rind and the 1/4 cup of reserved flour mixture until all are
  very well coated.  Stir into the batter. Spread the batter in a
  greased and wax-paper lined 10-inch tube pan. Bake in a 275 degree F.
  (That is correct, 275 degrees F.) oven for 2 hours and 45 minutes or
  until done.  Cool in the pan for 30 minutes before removing to a wire
  rack to completely cool.  Wrap the fruitcake tightly in foil. Store
  in the refrigerator up to 4 weeks.  When ready to serve or to make a
  gift of it, prepare the Pineapple glaze, and frost the top of the
  cake, letting the glaze drip down the sides.  Decorate with the pecan
  halves.
  
  Makes one 5 lb fruit cake. PINEAPPLE GLAZE:
  
  Combine 1 cup of sifted confectioners' sugar and 2 T of pineapple
  juice, mixing until smooth.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut Fudge
 Categories: Candies, Christmas, Gifts
      Yield: 4 servings
 
    2/3 c  Milk
      2 tb Light Corn Syrup
      2 c  Sugar
      2 oz Baking Chocolate; Cut Up
      2 tb Butter Or Regular Margarine
      1 ts Vanilla
      1 c  Peanuts; Salted, Chopped
 
  Combine the milk, corn syrup, sugar and chocolate in a heavy 2-quart
  saucepan.  Cook over medium heat, stirring constantly, until the
  sugar is dissolved.  Continue cooking over medium heat until the
  candy reaches the soft ball stage (236 degrees F) on the candy
  thermometer.  Stir occasionally to prevent sticking.  Remove from the
  heat and add the butter. Cool to 110 degrees F without stirring, then
  add the vanilla. Beat until the fudge begins to lose its shine.  Stir
  in the peanuts and quickly pour into a greased 8-inch square baking
  pan.  Cut into squares when candy is completely cooled.
  
  Makes 1 1/2 pounds
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Covered Peanuts
 Categories: Candies, Chocolate, Christmas, Gifts
      Yield: 6 servings
 
      6 oz Chocolate Chips; Semi-Sweet
    1/4 c  Light Corn Syrup; Karo
      1 tb Water
      2 c  Peanuts; Salted
 
  Combine the chocolate pieces, corn syrup, and water in a double
  boiler top. Place over hot water and stir until melted.  Remove from
  the heat and stir in the peanuts stirring until well coated.  Drop
  the mixture by teaspoonfuls onto waxed paper lined baking sheets.
  Cover with aluminum foil and chill in the refrigerator until firm.
  
  Makes about 36 pieces.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Christmas Candies
 Categories: Candies, Chocolate, Christmas, Gifts
      Yield: 10 servings
 
      1 c  Butter Or Regular Margarine
    1/2 c  Peanut Butter; Cream Style
  2 1/3 c  Graham Cracker Crumbs
      2 c  Confectioners' Sugar; Sifted
      2 c  Flaked Coconut
      1 c  Walnuts; Chopped
      6 oz Chocolate Chips; Semi-Sweet
      1    Paraffin Piece; 2 1/2",CutUp
 
  Combine the peanut butter and butter in a 2-quart saucepan.  Cook,
  over medium heat, stirring constantly, until melted.  Remove from the
  heat. Combine the graham cracker crumbs, confectioners' sugar,
  coconut, and walnuts in a bowl.  Pour the peanut butter mixture over
  all then toss until well blended.  Shape the mixture into 1/2-inch
  balls.  Place on waxed paper lined baking sheets.  Cover with
  aluminum foil.  Chill in the refrigerator. Combine the chocolate
  chips and paraffin in the top of a double boiler. Place over hot
  water and stir until melted.  Dip the balls in the chocolate.  Place
  on waxed paper lined baking sheets and let stand until the chocolate
  is set.  Cover with aluminum foil and store in the refrigerator.
  
  Makes about 2 lbs of candy
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut Butter Candy Squares
 Categories: Candies, Christmas, Gifts
      Yield: 6 servings
 
      4 c  Toasted Rice Cereal
    1/4 c  Butter Or Regular Margarine
      7 oz Marshmallow Creme; 1 Jar
    1/3 c  Peanut Butter
 
  Heat the rice cereal on a 15 1/2 X 10 1/2 X 1-inch jelly roll pan in
  a 350 degree F. oven for 10 minutes.  Meanwhile, combine the butter,
  marshmallow creme and peanut butter in the top of a double boiler.
  Place over hot water and stir until melted.  Remove from the heat.
  Place the cereal in a large buttered bowl.  Pour the peanut butter
  mixture over all and mix well. Turn the mixture into an aluminum foil
  lined 9-inch square baking pan. Press into an even layer.  Cool and
  cut into 36 (1 1/2-inch) squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Buttermilk Pecan Pralines (Cook 'Em Horns)
 Categories: Candies, Holiday, Texas
      Yield: 40 servings
 
      3 c  Sugar
      1    Pinch of Salt
    3/4 c  White Corn Syrup
      2 c  Pecan Halves
      1 ts Baking Soda
      1 c  Buttermilk
      2 tb Butter
 
  In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda,
  salt, buttermilk and corn syrup.  Bring to a boil, stirring
  constantly.  Reduce heat to medium-low, continue cooking until
  mixture becomes caramel-colored and reaches soft ball stage (238
  degrees).  Remove from heat, add butter and pecan halves.  Beat until
  thick enough to drop from a spoon onto waxed paper.  If mixture
  becomes too hard, return to heat and add small amount of water.  Stir
  until smooth.  Yield: 44 to 48 Pralines. *** Variation ***
     Reduce sugar to 2 cups.  Omit corn syrup.  Increase butter to 3/4
  cup, add 1 teaspoon vanilla.  Include butter in cooking stage.  Add
  vanilla with pecans.
    Source:  Cook 'EM Horns cookbook, The Ex-students Association,
  Univ. of Texas, Austin.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Eggnog Pound Cake
 Categories: Cakes, Holiday
      Yield: 8 servings
 
      1 c  Butter or margarine; soft
    1/2 c  Shortning
      3 c  Sugar
      6    Eggs
      3 c  Flour
      1 c  Egg nog
      1 c  Flaked coconut
      1 ts Lemon extract
      1 ts Vanilla
    1/2 ts Coconut extract
 
  Cream butter and shortning. Gradually add sugar, beating well at
  medium speed of an electric mixer. Add eggs, one at a time, beating
  well after each addition. Add flour to creamed mexture alternately
  with eggnog, beginning and ending with flour. Mix just until blended
  after each addition. Stir in coconut and flavorings. Pour batter into
  a greased and floured 10" tube pan and bake at 325~ for 1 hour and 30
  minutes or until a wooden pick inserted in center of cake comes out
  clean. Cool in pan 10 minutes; remove from pan and cool completely on
  a wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: AMERICANA PEANUT CHEESECAKE
 Categories: Desserts, Cakes, Holiday
      Yield: 12 servings
 
           -Dottie Cross TMPJ72B
    3/4 c  Chopped roasted peanuts; div
      2 tb Chopped roasted peanuts; div
      1 c  Graham cracker crumbs
    1/3 c  Butter or margarine, melted
    2/3 c  Creamy peanut butter
      4 pk (3 ounces each) cream cheese
           -softened
      1 cn (14 ozs) sweetened condensed
    1/3 c  Lemon juice
      1 ts Vanilla extract
      1 pk (4 ozs) frozen whipped toppi
           -thawed
 
  In small bowl, combine 3/4 cup chopped peanuts, graham cracker crumbs
  and melted butter; mix well. Press crumb mixture into bototom and 1"
  up sides of 9-inch springform pan. Refrigerate crust 20 minutes or
  until set. In large bowl with electric mixer at medium speed, beat
  softened cream cheese and peanut butter until fluffy. Gradually beat
  in condensed milk and mix well. Add lemon juice and vanilla; blend
  well. Fold in whipped topping. Pour mixture into prepared crust;
  garnish top with remaining 2 tablespoons chopped peanuts. Refrigerate
  2 to 3 hours, or until well chilled. Source: Great Holiday Baking
  (Woman's Day) Reformatted by: CYGNUS, HCPM52C
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Swedish Spritz (Spritsar) Cookies
 Categories: Cookies, Christmas
      Yield: 96 servings
 
      2 c  Sifted all-purpose flour
    3/4 c  Sugar
      2    Egg yolks
      1 c  Butter
      1 ts Almond extract
 
  Sift together flour and sugar onto bread board.  Make a well in
  center and into this drop egg yolks, butter and extract. Mix into a
  smooth dough with finger tips.  Force through cookie press onto
  ungreased cookie sheets in O and S shapes. Bake in moderate oven
  (375) 8 to 10 minutes. Yield: 8 dozen spritz. (Note: Store cookies in
  air-tight container. You may want to let them sit a day to "ripen"
  the almond flavor!)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Swedish Ginger Cookies (Pepparkakor)
 Categories: Cookies, Christmas
      Yield: 10 servings
 
    1/2 c  Molasses
    1/2 c  Sugar
    1/2 c  Butter
      1    Egg, well beaten
  2 1/2 c  Sifted all-purpose flour
    1/4 ts Salt
    1/4 ts Baking soda
    1/2 ts Ginger
    1/2 ts Cinnamon
 
  Heat molasses in small saucepan to boiling point.  The boil 1 minute.
  Add sugar and butter and stir until butter is melted.  Cool.  Beat in
  egg. Sift together flour, salt, soda and spices.  Add to first
  mixture and mix thoroughly. Cover bowl tightly and chill overnight.
  Roll out a portion of the dough at a time on lightly floured pastry
  cloth. Roll out thin. Cut into desired shapes. Bake in a moderate
  oven (350) 6 to 8 minutes. Yield: 10 dozen cookies Note: The dough
  may be shaped into a roll and wrapped in waxed paper. Chill
  thoroughly overnight or longer. Slice thin and bake in moderate oven
  (350). These should be stored in an air-tight container - allow
  flavor to "ripen".
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut Butter Bars
 Categories: Christmas, Cookies, Gifts, Chocolate
      Yield: 12 servings
 
    1/2 c  Butter Or Regular Margarine
    1/2 c  Brown Sugar; Firmly Packed
    1/2 c  Sugar
      1    Egg; Lg
      1 ts Vanilla
    1/3 c  Peanut Butter, Crunchy Style
      1 c  Unbleached Flour; Sifted
    1/2 ts Baking Soda
    1/4 ts Salt
      1 c  Oats; Quick Cooking
      1 c  Chocolate Chips; Semi-Sweet

MMMMM-----------------------VANILLA GLAZE----------------------------
    1/4 c  Confectioners' Sugar
    1/4 c  Peanut Butter
      2 tb Butter Or Margarine
    1/4 c  Milk; Hot
    1/2 ts Vanilla
 
  Cream the butter, brown sugar, and sugar in a mixing bowl until light
  and fluffy, using an electric mixer at medium speed.  Beat in the egg
  and vanilla.  Blend in the peanut butter.  Sift the flour, baking
  soda and salt together.  Stir the dry ingredients into the creamed
  mixture, blending well.  Stir in the oats.  Spread the mixture in a
  greased 13 X 9 X 2-inch baking pan.  Sprinkle with the chocolate
  chips.  Bake in a 350 degree F. oven for 25 minutes or until done.
  Cool in the pan on a rack. While still warm drizzle with the vanilla
  glaze.  When cooled, cut into 48 (2 X 1 1/2-inch) bars.
  
  VANILLA GLAZE:
  
  Combine all of the ingredients in a bowl and beat, with an electric
  mixer set to high speed, until smooth.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut Butter Sandwich Cookies
 Categories: Christmas, Cookies, Gifts
      Yield: 12 servings
 
      1 c  Butter Or Regular Margarine
      1 c  Sugar
      1 c  Brown Sugar; Firmly Packed
      2    Eggs; Lg
      1 c  Peanut Butter; Crunchy Style
      1 ts Vanilla
      3 c  Unbleached Flour; Sifted
      2 ts Baking Soda
    1/4 ts Salt

MMMMM-------------------PEANUT BUTTER FILLING------------------------
    1/2 c  Peanut Butter; Crunchy Style
      3 c  Confectioners' Sugar; Sifted
      4 tb Milk
      1 ts Vanilla
 
  Cream the butter, sugar and brown sugar together in a mixing bowl,
  using an electric mixer at medium speed, until light and fluffy.  Add
  the eggs one at a time, beating well after each addition.  Beat in
  the peanut butter and vanilla.  Sift the flour, baking soda and salt
  together and stir into the creamed mixture.  Form the mixture into
  1-inch balls. Place about 2-inches apart on greased baking sheets.
  Press with floured fork, making a criss-cross pattern on each.  Bake
  in a preheated 375 degree F. oven for 8 minutes or until golden
  brown.  Remove from the baking sheets and cool on wire racks.  When
  completely cooled, spread one cookie with the peanut butter filling
  and top with another cookie making a sandwich.
  
  Makes 3 1/2 dozen cookies. PEANUT BUTTER FILLING:
  
  Mix all of the ingredients in a medium bowl and beat with an electric
  mixer at medium speed until smooth and creamy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Iced Ambrosia Drops
 Categories: Christmas, Cookies, Fruits, Gifts
      Yield: 8 servings
 
    1/2 c  Butter Or Regular Margarine
    1/2 c  Brown Sugar; Firmly Packed
      2    Eggs; Lg
  1 1/4 c  Unbleached Flour; Sifted
    1/2 ts Baking Powder
    1/2 ts Salt
    1/2 ts Cinnamon; Ground
    1/2 ts Cloves; Ground
    1/2 c  Raisins
    1/2 c  Mixed Candied Fruits
    1/2 c  Dates; Chopped
    1/2 c  Walnuts; Coarsely Chopped

MMMMM-----------------------VANILLA ICING----------------------------
      1 c  Confectioners' Sugar
      1 tb Milk
    1/2 ts Vanilla
 
  Cream the butter and brown sugar together in a medium mixing bowl,
  using an electric mixer on medium speed, until light and fluffy.  Add
  the eggs, one at a time, beating well after each addition.  Sift the
  flour, baking powder, salt, cinnamon and cloves together.  Gradually
  stir into the creamed mixture.  Stir in the raisins, candied fruit,
  dates and walnuts. Drop the mixture by teaspoonfuls, about 2-inches
  apart, on greased baking sheets.  Bake in a preheated 375 degree F.
  oven for 8 to 10 minutes or until golden brown.  Remove from the
  baking sheets and cool on wire racks.
   Frost with Vanilla Icing when completely cool.
  
  Makes 3 dozen.
  
  VANILLA ICING:
  
  Combine all of the ingredients in a small mixing bowl and beat until
  smooth.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Holiday Fruit Bars
 Categories: Christmas, Cookies, Fruits, Gifts
      Yield: 8 servings
 
  1 1/3 c  Unbleached Flour; Sifted
    3/4 ts Baking Powder
    1/4 ts Salt
    1/2 c  Brown Sugar; Firmly Packed
    1/2 c  Butter Or Regular Margarine
      2 tb Water
      3    Eggs; Lg
    1/4 c  Brown Sugar; Firmly Packed
    1/4 c  Butter Or Margarine; Melted
    1/2 c  Raisins
    1/2 c  Golden Raisins
      2 tb Red Candied Cherries;Chopped
      2 ts Lemon Rind; Grated
    1/8 ts Allspice; Ground
    1/8 ts Cinnamon; Ground
 
  Stir the flour, baking powder, and salt together in a mixing bowl.
  Mix in the 1/2 c brown sugar and then cut in the 1/2 c butter with a
  pastry blender or two knives until the mixture is crumbly.  Stir in
  the water and press the mixture into the bottom of a 13 X 9 X 2-inch
  baking pan.  Bake in a preheated 350 degree F. oven for 15 minutes or
  until golden brown. Meanwhile beat the eggs in a bowl until well
  blended, using an electric mixer at medium speed.  Beat in the 1/4
  cup of brown sugar and 1/4 cup of melted butter and blend well.  Stir
  in the raisins, both kinds, the candied cherries, lemon rind, and
  spices.  Spread the mixture over the baked crust. Bake in the 350
  degree F. oven for 15 more minutes.  Cool in the pan on a wire rack
  and when cool cut into 24 (2 X 1 1/2-inch) bars.
  
  Makes 24 bars.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kentucky Kernels - S.A. Express News - Karen H
 Categories: Cookies, Holiday
      Yield: 10 servings
 
      4 tb Butter (1/2 Stick)
      1    Box of Powdered Sugar
    1/3 c  Bourbon
      1 c  Pecans, chopped
 
  Cream butter by hand.  By hand, alternately blend in powdered sugar
  and bourbon.  DO NOT USE MIXER.  Fold in pecans. Drop by 2/3
  teaspoonful onto wax-paper lined cookie sheets. Cover with wax paper.
   Refrigerate until set.  Cover and store in refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: EGGNOG BREAD PUDDING
 Categories: Desserts, Holiday, Mandel
      Yield: 8 servings
 
MMMMM--------------------------PUDDING-------------------------------
      3 lg Eggs
      1 lg Egg yolk
    3/4 c  Sugar
      4 tb Unsalted butter; melted
  1 3/4 c  Half-and-half
      3 tb Brandy
      2 tb Pure vanilla extract
    3/4 ts Freshly grated nutmeg
    1/8 ts Salt
      6 sl Dry cinnamon raisin bread
           - quartered

MMMMM-------------------CRANBERRY-MAPLE SAUCE------------------------
    1/3 c  Pure maple syrup
      2 tb Sugar
  1 1/2 c  Cranberries
           - if frozen, do not thaw
      3 tb Unsalted butter
  1 1/2 tb Bourbon
 
  PREHEAT OVEN TO 350F 15 minutes before baking, with the rack in the
  center of the oven. Butter a 6-cup souffle dish. Have a kettle of
  boiling water ready and a baking pan large enough to hold the souffle
  dish. Whisk the eggs, egg yolk and sugar until light. Mix in the
  butter, the half-and-half, brandy, vanilla, nutmeg and salt. Place
  the bread in the souffle dish and pour the custard over it. Press the
  bread into the custard so it gets well soaked. Let rest 20 minutes.
  Put the souffle dish in the baking pan and place on the oven rack.
  Pour boiling water into the baking pan so it comes halfway up the
  sides of the souffle dish. Bake until the custard is softly set in
  the center, about 1 hour. Remove from the water bath. Serve warm or
  at room temperature with Cranberry-Maple Sauce. Once cooled, the
  pudding can be refrigerated for up to 3 days. To reheat, cover with
  aluminum foil with several slits in it. Bake in a preheated 350F oven
  for 20 minutes. Serve warm, or at room temperature with
  Cranberry-Maple Sauce.
  
  CRANBERRY-MAPLE SAUCE: Bring the maple syrup and sugar to a boil in a
  small non-aluminum pan, then cook for 3 minutes. Add the cranberries
  and cook until their skins burst and they begin to pop, 6 to 8
  minutes, or slightly longer if they are frozen. Cut the butter into 3
  pieces. Remove the pan from the heat and whisk in the butter, 1 piece
  at a time, waiting until each is incorporated before adding another.
  Add the bourbon. Sauce can be served immediately or refrigerated for
  up to a week. Reheat gently and thin with 2 to 3 tablespoons water
  before serving.
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PUTITZA
 Categories: Desserts, Italian, Holiday, Maresca, Darrow
      Yield: 1 servings
 
MMMMM-----------------------FOR THE DOUGH----------------------------
      1 pk Active dry yeast
  1 1/3 c  Warm milk
  3 3/4 c  Flour
    1/2 c  Sugar
      3    Eggs
      6 tb Butter; melted
      1    Lemon; grated peel only
      1 pn Salt

MMMMM----------------------FOR THE FILLING---------------------------
      2 oz Golden raisins
      2 tb Breadcrumbs
      4 tb Butter
      4 oz Walnut meats
      1 oz Blanched almonds
      1 oz Candied citron
      1 oz Candied orange peel
      2 oz Pine nuts
      1    Lemon; grated peel only
      1    Orange; grated peel only
      2    Egg yolks
      1    Egg white
           Granulated sugar
 
  One of Italy's very special Christmas and New Year's dishes is this
  rich nut-and-fruit pastry, sometimes spelled "Putitza" or "Putizza."
  
  DISSOLVE THE YEAST in 1/4 cup milk. Add 1/2 cup flour and knead into
  a soft ball. Cover this with a towel and let it rise in a warm place.
  When it has doubled in bulk, add it to a bowl containing the rest of
  the flour, the sugar, eggs, melted butter, pinch of salt and grated
  lemon peel. Mix in enough milk to make a supple dough; knead well.
  Cover with a towel and let rise until doubled in bulk. Put the
  raisins in a small bowl and cover with hot water; let soften, then
  drain.
  
  Saute breadcrumbs in 3 tablespoons butter. Finely chop walnuts,
  almonds and candied fruits. In a large bowl, mix together the
  raisins, pignoli, grated lemon and orange peel, chopped nuts and
  fruits, sauteed breadcrumbs and 1 egg yolk. Whip the egg white into
  soft peaks and fold it into the mixture. Preheat oven to 375F. Butter
  a baking sheet. Roll dough into a sheet 1/8-inch thick. Spread
  filling over it, leaving 1 inch clear at the edges. Roll it into a
  cylinder and coil it on the baking sheet like a snail shell. Beat the
  remaining egg yolk in a small bowl and paint the surface of the dough
  with it. Sprinkle it with sugar and bake 35 to 40 minutes, or until
  pastry is firm and golden brown.
  
  Makes 1 Loaf
  
  TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fruit-Flavor Popcorn Balls
 Categories: Snacks, Holidays, Jello, Popcorn
      Yield: 48 servings
 
      1 c  Light corn syrup
    1/2 c  Sugar
      1 sm Jello; any flavor
    1/2 lb Salted peanuts; coarse chop
      9 c  Popped popcorn
 
  Bring syrup and sugar to a boil. Remove from heat and add Jell-O
  Gelatin, stirring until dissolved. Add peanuts and pour over popcorn,
  mixing well. Quickly form into 1 1/2" balls. Makes about 4 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Frozen Fruitcake Salad
 Categories: Salads, Desserts, Fruits, Holidays
      Yield: 6 servings
 
      1 c  Sour cream
      2 oz Cool whip; thawed
    1/2 c  Sugar
      2 tb Lemon juice
      1 ts Vanilla
     13 oz Crushed pineapple; drain
      2    Bananas; diced
    1/2 c  Red Candied cherries; chop
    1/2 c  Grees Candied cherries; chop
    1/2 c  Nuts; (pecans or walnuts)
 
  Mix all together well, turn into a mold and freeze. Let stand 10
  minutes before serving. Everyone loves this. It's good for dessert
  too. It's especially pretty at Christmas because of the red and green
  cherries but we like it for Thanksgiving too.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Crockpot Carmel Apples
 Categories: Crockpot, Fruits, Snacks, Holidays
      Yield: 8 servings
 
      2 pk Caramels, 14oz each
    1/4 c  Water
      8 md Apples
 
  In crockpot, combine caramels and water. Cover and cook on high for 1
  to 1 1/2 hours, stirring frequently. Wash and dry apples. Insert
  stick into stem end of each apple. Turn control on low. Dip apple
  into hot caramel and turn to coat entire surface. Holding apple above
  pot, scrape off excess accumulation of caramel from bottom apple.
  Place on greased wax paper to cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: STRUFFOLI (Honey Balls)
 Categories: Desserts, Italian, Holiday, Cookies
      Yield: 1 servings
 
      3    Large eggs
      1 tb Butter; softened
      1 ts Sugar; plus
    1/2 c  Sugar
      2 c  All-purpose flour
    1/2 ts Baking powder
      1 c  Honey
           Vegetable oil; for deep-fryi
           Colored sprinkles
 
  Whisk together:  eggs, butter, 1 tsp sugar until foamy. Add baking
  powder; add flour.  Work the mixture into a soft dough with your
  hands. Divide dough into 4 pieces.  On a floured surface, roll each
  piece into a rope about the width of your index finger and 12 inches
  long. Cut the ropes into 1" pieces.  Toss the pieces with enough
  flour to dust them lightly and shake off excess flour. Heat oil to
  375F in a deep fryer. Fry the struffoli a few handfuls at a time
  until they puff up and are golden brown. Using a slotted spoon,
  transfer to a paper towel to drain. Combine the honey and the 1/2
  cups sugar in a large saucepan over low heat; stirring until the
  sugar has dissolved; keep warm over low heat. Add the fried balls, a
  few at a time, and turn them with a wooden spoon to coat on all
  sides. Transfer the balls to a large platter and mound them into a
  pyramid, shaping with wet hands. Sprinkle with the colored sprinkles
  and let stand for 1 to 2 hours.  Then just break off some pieces with
  your hands to eat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: KENTUCKY BOURBON CAKE
 Categories: Cakes, American, Beverages, Holiday
      Yield: 1 servings
 
      2 c  Raisins
    1/2 c  Bourbon
    1/4 c  Butter; softened
  1 1/2 c  Sugar
      5    Eggs
      4 c  Flour; sifted
      2 ts Baking powder
      1 ts Baking soda
      1 pn Salt
      1 ts Lemon zest; grated
      1 tb Lemon juice
      1 c  Pecans; chopped
 
  Marinate raisins in 1 cup of the bourbon for at least 1 hour, up to 12
  hours; drain, reserving both raisins and bourbon. Preheat oven to 350
  degrees. Butter and flour a 10-inch Bundt cake pan or other tube-cake
  pan. Beat together the butter and sugar until light and fluffy. (For
  best results, use an electric mixer and start beating at a slow
  speed, gradually increasing to moderate. If you allow this process to
  take about 15 minutes, the butter will be very pale and look
  something like whipped cream. This adds lightness to the cake.) Beat
  in the eggs 1 at a time, beating well after each. In another bowl,
  sift together 3 3/4 cups of the flour, baking powder, soda and salt.
  Combine reserved bourbon with the zest and lemon juice. Add dry
  ingredients to the butter mixture alternatelywith the bourbon
  mixture. Toss the remaining 1/4 cup of flour with the drained raisins
  and the pecans. Fold into batter. Bake about 11/2 hours or until the
  cake tests done. Cool about 10 minutes in the pan before turninout
  onto a rack. Brush the remaining 1/2 cup of bourbon over the cake
  whileit is still somewhat warm. For long storage, wrap the cake in
  rinsed cheesecloth that has been thoroughly moistened in bourbon.
  Then wrap in plastic or foil so that it is airtight.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Date Bars
 Categories: Cookies, Holiday, Low-cal, Family
      Yield: 38 servings
 
      1 c  Sugar
      3    Eggs; well beaten
      1 c  Flour
    1/4 ts Salt
      1 ts Baking powder
      1 ts Vanilla
  1 1/2 c  Dates; pitted, chopped
      1 c  Pecans; chopped
           Powdered sugar
 
    Slowly add sugar to eggs and beat well. Add flour, sifted with salt
  and baking powder, and beat until smooth. Stir in vanilla, and add
  dates and pecans. Pour into 9 x 13 in. pan lined with greased waxed
  paper. Bake in 350 deg. oven about 30 min. While warm, cut into 1 x 4
  bars and roll in powdered sugar. Store in air-tight container. Better
  if left to season for several weeks.
    From the original Better Homes and Gardens Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Christmas Fruit Cookies
 Categories: Cookies, Holiday, Family
      Yield: 72 servings
 
    1/2 c  Shortening
    1/2 c  Brown sugar; firmly packed
      2    Eggs
    1/2 ts Vanilla
    1/2 ts Soda
  1 1/2 tb Buttermilk
      1 c  Flour
    1/4 ts Allspice
    1/4 ts Nutmeg
    1/4 ts Cinnamon
    1/4 c  Bourbon
    1/2 lb White raisins
    1/2 lb Candied cherries
    1/2 lb Candied pineapple
    1/2 c  Flour
  1 1/2 c  Pecans; chopped
 
    Cream shortening and sugar; beat in eggs and add vanilla. Dissolve
  soda in buttermilk.  Combine 1 c. flour and spices; add to creamed
  mixture alternately with buttermilk and bourbon. Beat well after each
  addition.
    Coat fruit with 1/2 c. flour; stir fruit and nuts into batter. Drop
  by teaspoonfuls onto greased baking sheets and bake at 350 deg. for
  10-15 min. Makes 6 doz. cookies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Gingerbread Men
 Categories: Cookies, Holiday, Family
      Yield: 60 servings
 
      1 c  Shortening
      1 c  Sugar
    1/2 ts Salt
      1    Egg
      1 c  Molasses
      2 tb Vinegar
      5 c  Sifted flour
  1 1/2 ts Soda
      1 tb Ginger
      1 ts Cinnamon
      1 ts Cloves; ground
           Raisins
 
    Thoroughly cream shortening, sugar and salt. Stir in egg, molasses
  and vinegar. Beat well.
    Sift dry ingredients; stir into molasses mixture. Chill about 2
  hrs. On lightly floured surface roll to 1/8" thickness. Cut with
  cookie cutter.
    Place 1" apart on greased cookie sheet. Make eyes and buttons with
  raisins. Bake in moderate (375 deg.) oven for about 6 minutes. Cool
  slightly and remove from sheet. Allow to finish cooling on wire racks.
  Store in tightly covered tin. Keeps well for 3-4 weeks.
    NOTE: I use a 4-in. cutter.  For smaller men, you may need to
  reduce the baking time by a minute or so.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Very Rich, Very Thin Chocolate Lace Cookies
 Categories: Cookies, Holiday, Party
      Yield: 36 servings
 
    1/4 lb Butter-1 stick
      2    Chocolate-unsweetened
           Egg-slightly beaten
    1/4 ts Salt
    1/2 ts Vanilla
    1/2 ts Baking powder
    1/2 c  Flour
  1 1/2 c  Sugar
 
  Melt the butter and chocolate in the top of a double boiler. Combine
  with egg and rest of ingredients.
   Drop by scant teaspoonfuls on greased cookie sheets. The finished
  cookies will be 3 to 4 inches in diameter so space them accordingly.
  Bake in preheated oven of 325~ for about 12 minutes. Watch carefully
  to prevent burning.  When nearly cool, remove from the cookie sheet
  with spatuala. (I use the metal type.Hint-press under the cookie with
  pressure against the sheet and they remove easily without crumbling)
  Place on racks to cool completely. Source: Woman's Industrial Union
  in Boston
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Stained Glass Candies
 Categories: Candy, Christmas, Heritage
      Yield: 1 servings
 
      4 oz Chocolate; semisweet (4 squ
      1 c  Sugar; icing
      1    Egg; beaten
      3 c  Marshmallows; coloured mini
    1/2 c  Walnuts
      2 ts Butter
 
     Melt chocolate, add sugar and egg, pour over nuts and
  marshmallows. Form into rolls, wrap in wax paper and refrigerate.
  When cool, slice into round candies.
     one of mom's Christmas recipes, originally from a neighbour
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: DARK FRUITCAKE
 Categories: Desserts, Holiday, Personal
      Yield: 40 servings
 
      2 c  Golden raisins
      2 c  Currants
      2 c  Dried apricot halves
      2 c  Dried figs, halved
      1 c  Pitted prunes
      1 c  Pitted dates
      4 c  Walnuts, in large pieces
      2 c  Pecans, in large pieces
      3    Oranges, Grated zest only
      3    Lemons, Grated zest only
    1/2 c  Candied ginger, chopped
      2 ts Cinnamon
      1 ts Ground allspice
      1 ts Mace
    1/2 ts Cloves
      1 c  Molasses
      2 c  Brandy
           -(or substitute apple juice
           -  or water)
    1/2 c  Orange liqueur
           - (or orange juice)
      4 c  All-purpose flour
      1 tb Baking powder
      1 ts Baking soda
  1 1/2 ts Salt
      1 lb Butter
      3 c  Dark brown sugar
      8    Eggs
      1 tb Vanilla extract
 
  THE DAY BEFORE combine all dried fruits, nuts and zest in a mixing
  bowl. Add the candied ginger and the spices and toss well to mix. Add
  molasses and liquids and mix well. Cover and let stand overnight at
  room temperature. When ready to bake, preheat oven to 275F. Grease 4
  (9-by-5-by-3-inch) loaf pans, line them with waxed paper and grease
  the paper. Coat lightly with flour. Sprinkle 1 cup flour over fruit
  mixture and stir it. Combine the remaining 3 cups of flour with
  baking powder, baking soda and salt and sift them together on a sheet
  of waxed paper. Cream the butter, add the brown sugar and beat well.
  Add eggs, 2 at a time, beating well after each addition. Add the
  vanilla. Add all dry ingredients and beat until batter is blended and
  smooth. Pour batter over fruit, mix well until everything is coated
  with batter. Divide batter among loaf pans, filling to 1/2 inch below
  top. Bake for 2 hours. Don't worry if they crack on top. Cakes are
  done when a straw inserted in the center comes out clean.
  
  Makes 4 Cakes
  
  MARION CUNNINGHAM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SPECULAAS
 Categories: Cookies, Foreign, Holiday, Personal
      Yield: 24 servings
 
      4 c  Flour
      1 c  Butter
  1 1/2 c  Brown sugar
      1 ts Salt
      4 ts Baking powder
      1 ts Cinnamon
      1 pn Cloves
      1 pn Nutmeg
      1 pn Ginger
      1 pn Black pepper
           Milk
           Blanched almonds (opt.); OR
           Candied fruit peel (opt.)
 
  Speculaas are a traditional Dutch biscuit or cookie baked on St.
  Nicholas' Eve (Dec. 5).
  
  PREHEAT OVEN TO 325F. Mix all ingredients but the almonds and candied
  fruit peel together. Add milk until it makes a stiff paste that can
  be rolled out. Roll into sheets and then press blanched almonds and
  chopped candied peel on top, if you desire. Cut into rectangles
  roughly 2-by-4-inches and transfer to a greased cooking sheet. Bake
  until light brown.
  
  MARION CUNNINGHAM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: HOLIDAY PUMPKIN PIE
 Categories: Holiday, Desserts
      Yield: 8 servings
 
MMMMM--------------------------FILLING-------------------------------
    3/4 lb Tofu,firm
      2 c  Pumpkin,pureed,cooked
    3/4 c  FruitSource
      2 tb Molasses,sorghum or cane
  1 1/2 ts Cinnamon,ground
    3/4 ts Nutmeg,grated
    3/4 ts Ginger,powdered
    1/2 ts Mace
    1/4 ts Sea salt

MMMMM------------------------SWEET CRUST-----------------------------
    1/2 c  Pastry flour,whole-wheat
    1/2 c  Flour,unbleached white
  3 1/2 tb Soy margarine,cut into bits
    1/4 ts Nutmeg,grated
      1 ds Salt(opt)
      3 tb Water,ice
 
  1. Place flour, margarine, nutmeg and salt in a food processor and
  process 10 seconds to a cornmeal texture. With processor running, add
  1-1/2 T. ice water. Add remaining water slowly, and stop the machine
  as soon as the dough begins to form a ball. Tiny pieces of margarine
  should be visible in dough.
  2. Form the dough into a ball and flatten into a thick dish. Flour
  your work surface and rolling pin and roll dough from center out to
  sides, turning into a perfect circle about 10 inches in diameter.
  3. Place the rolling pin in the center of the dough. Fold half over
  the pin and transfer to a 9-inch pie plate, fold the rough edges
  under neatly or trim them. Cover pie plate with a slightly damp
  kitchen towel and place in the refrigerator.
  4. Preheat oven to 350'.
  5. Blend ingredients for filling until smooth and creamy in a blender
  or food processor. Pour into pie shell and bake for 1 hour.
  6. Chill and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: APPLE-PECAN SALAD FILLING FOR CRANBERRY MOLDS
 Categories: Christmas, Salads, Desserts
      Yield: 16 servings
 
      2 c  Apples,peeled/chopped
      1 ts Lemon juice
    1/2 c  Celery,thinly sliced
      1 c  Pecans,coarsely chopped
    1/4 c  Mayonnaise
    1/4 ts Salt
    1/2 c  Heavy cream,whipped
 
  1. Combine apples, lemon juice, celery, pecans, mayonnaise, and salt;
  stir to blend. Cover and refrigerate until about 1 hour before
  serving. Fold in whipping cream. Return salad to refrigerator until
  time to serve.
  2. Makes sufficient salad to fill 2 6-cup cranberry molds, with
  enough left over to surround mold with salad.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: JAPANESE FRUITCAKE WITH FILLING
 Categories: Christmas, Desserts
      Yield: 8 servings
 
      1 c  Butter,at room temperature
      2 c  Sugar
      4    Eggs
      3 c  Flour
    1/2 ts Salt
      3 ts Baking powder
      1 c  Milk
      1 tb Orange rind,grated
      1 ts Vanilla
      1 ts Allspice
      1 ts Ginger
    1/2 c  Raisins
    1/2 c  Pecans,chopped
      1 tb Flour
  1 1/2 c  Coconut,grated
           Candied cherries (opt)

MMMMM-----------------------FRUIT FILLING----------------------------
      2 tb Flour
      1    Juice of 3 lemons
      1 c  Sugar
      1 cn Pineapple (20 oz)*
      2    Egg yolks
    1/2 c  Pecans chopped
 
  1. Preheat oven to 350'F.
  2. Grease and flour 3 9-inch layer cake pans. Cream butter and sugar
  with electric mixer until soft and fluffy. Beat eggs until light and
  add to butter-sugar mixture.
  3. Sift flour, salt, and baking powder together and add alternately to
  batter with milk. Stir in vanilla and orange rind; beat well. Spread
  2/3 of the batter into 2 of the 3 prepared pans.
  4. Add allspice and ginger to remaining batter. Sprinkle 1 tablespoon
  flour over the raisins and nuts to coat, then add to batter and mix
  well. Spread spiced batter into remaining third pan.
  5. Bake layers at 350'F. for 30 minutes, or until cake tests down and
  sides shrink from pan. Invert on wire rack and allow to cool.
  6. When completely cool, spread fruit filling between layers and
  thinly over the top and side of cake, using a flat-bladed knife to
  spread evenly. (Place the fruit/spice layer in the middle when
  stacking layers.) Cover top and side of cake with the coconut.
  Decorate with red and green candied cherries in a wreath design if
  desired.
  
  *** FRUIT FILLING ***
  * - pineapple should be crushed & drained.
  Combine all ingredients in top half of a double boiler over, not in,
  simmering water and cook, stirring frequently, until mixture
  thickens. It should be quite thick. Remove from heat and allow to
  cool, stirring occasionally.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: FRUIT FILLING FOR JAPANESE FRUITCAKE
 Categories: Christmas, Desserts
      Yield: 8 servings
 
      2 tb Flour
      1    Juice of 3 lemons
      1 c  Sugar
      1 cn Pineapple (20 oz)*
      2    Egg yolks
    1/2 c  Pecans chopped
 
  * - pineapple should be crushed & drained.
  
  Combine all ingredients in top half of a double boiler over, not in,
  simmering water and cook, stirring frequently, until mixture
  thickens. It should be quite thick. Remove from heat and allow to
  cool, stirring occasionally.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHRISTMAS COOKIE BONANZA (22 VARIETIES) PART 1
 Categories: Cookies, Snacks, Christmas
      Yield: 3 servings
 
      2 c  Unsifted all-purpose flour
    1/4 c  Sugar
    1/4 ts Salt
    1/2 c  Butter, softened
 
  From McCall's magazine Dec 1991
  
  BASIC COOKIE MIX
  
  In large bowl, combine flour, sugar and salt; mix well.  With pastry
  blender or two knives, cut in butter until mixture resembles coarse
  cornmeal.  Place in airtight container; store in refrigerator
  (mixture will keep for up to 8 weeks).  Bring to room temperature
  bofore using. Recipe can be doubled or tripled.
  
  ROLLED SUGAR COOKIES
  
  1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract
  
  Preheat oven to 350F.  Lightly grease 2 baking sheets.
  
  In large bowl of electric mixer, combine ingredients; at low speed,
  beat until mixture forms a dough.
  
  Divide dough into thirds.  Working with one third at a time, on
  lightly floured work surface, roll out dough to 1/8" thick; cut out
  with 3" cookie cutters.  Transfer to prepared baking sheets.  Bake 8
  min or until golden. Transfer cookies to wire rack to cool; if
  desired, decorate with icing, candies and colored sugars.
  
  Makes 3 dozen.
  
  CANDY CANE COOKIES
  
  1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract red paste
  food color 1/2 c (2 1/2 oz) crushed peppermint candy red edible
  glitter
  
  Preheat oven to 350F.  Lightly grease 2 baking sheets.
  
  In large bowl of electric mixer, comibine cookie mix, egg and
  vanilla. At low speed, beat until mixture forms a dough.  Divide
  dough in half; remove one half from bowl.   With food paste, tint
  dough in bowl red; add candy. Mix well.
  
  On work surface, divide each half dough into 20 equal pieces; working
  with one piece at a time, roll dough into 8" rope.  Place a plain and
  red rope side by side; press together lightly and twist.  Place twist
  on prepared baking sheet; curve top to form cane.  Repeat with
  remaining dough. Bake cookies 10 to 12 min or until golden.  Sprinkle
  with glitter; transfer to wire rack to cool.
  
  Posted by Theresa Merkling.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHRISTMAS COOKIE BONANZA PART 2
 Categories: Cookies, Snacks, Christmas
      Yield: 4 servings
 
      1    Recipe Basic Cookie Mix
      1 lg Egg
      1 ts Vanilla extract
      2 tb Unsweetened cocoa powder
 
  CHECKERBOARD SQUARES
  
  melted chocolate or chocolate icing and white icing
  
  In large bowl of electric mixer, combine cookie mix, egg and vanilla.
  At low speed, beat until mixture forms a dough.  Divide dough in
  half; remove one half from bowl.  To dough in bowl, add cocoa powder;
  knead to mix well.
  
  On work surface, on separate sheets of waxed paper, roll each half of
  dough to 9x6" rectangle.  Using paper to lift dough, invert plain
  dough onto top of chocolate dough.  Remove paper from plain dough.
  Using long chef's knife, cut doughs lentghwise into 2" wide strips.
  Stack strips, removing waxed paper and alternating colors.  Cut stack
  lengthwise into three equal strips.  Stack strips so colors
  alternate; gently press stack so dough layers stick together.  Wrap
  stack in plastic wrap; refrigerate 2 hours.
  
  Preheat oven to 375F.  Lightly grease 2 baking sheets.
  
  Remove plastic wrap from dough; cut stack crosswise into 1/4" slices.
  Place slices checkerboard side down on prepared baking sheets; bake 8
  min or until golden.  Transfer to wire rack to cool.  With pastry bag
  and writing, decorate cookies with dots of chocolate and icing.
  
  Makes 4 dozen cookies.
  
  GINGERBREAD PEOPLE
  
  1 recipe basic cookie mix 1/3 c molasses 1/2 tsp baking soda 1/2 tsp
  ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground ginger 1/2 tsp
  grated nutmeg white icing red cinnamon candies
  
  Preheat oven to 350F.  Lightly grease 2 baking sheets.
  
  In large bowl of electric mixer, combine cookie ingredients; at low
  speed, beat until mixture forms a dough.
  
  Divide dough into thirds.  Working with one third at a time, on
  lightly floured surface, roll out dough 1/8" thick; cut out with 3"
  cookie cutter. Transfer to prepared baking sheets.  Bake 8 min or
  until just beginning to brown.  Transfer to wire rack to cool.
  Decorate with icing and candies.
  
  Makes 3 dozen cookies.
  
  Posted by Theresa Merkling.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHRISTMAS COOKIE BONANZA PART 4
 Categories: Cookies, Snacks, Christmas
      Yield: 42 servings
 
      1    Recipe Basic cookie mix
      2 lg Egg yolks
      1 tb Water
           Topping
    1/2 c  Packed light-brown sugar
    1/3 c  Dark corn syrup
    1/4 c  Butter
    1/4 c  Heavy cream
      2 c  Unsalted finely chopped
           -dry-roasted peanuts
     12 oz Semisweet chocolate
      3 tb Vegetable shortening
 
  CHOCOLATE-DIPPED PEANUT-BRITTLE FINGERS
  
  Preheat oven to 350F.  Grease 15 1/2x10 1/2x1" jelly-roll pan; line
  bottom and sides with sheet of aluminum foil.  Grease foil.
  
  In large bowl of electric mixer, combine cookie mix, egg yolks and the
  water.  At low speed, beat just until mixture forms a  crumbly dough.
  Pat mixture over foil on bottom of prepared pan; bake 20 min or until
  dough is golden brown.  Remove pan from oven.
  
  Make peanut-brittle topping: In heavy med saucepan, combine brown
  sugar, corn syrup, butter and heavy cream; over med heat, bring to
  boiling, stirring.  Cook, stirring constantly, until butter melts and
  mixture is smooth.  Stir in peanuts.
  
  Spread peanut-brittle topping mixture over cookies in pan; bake  15
  min or until topping is brown and bubbly.  Remove pan from oven; cool
  cookies slightly.  Using ends of aluminum foil, lift cookies from
  pan; cut crosswise into thirds.  Cut lengthwise into 14 strips;
  remove cookies from aluminum foil.  Cool cookie "fingers" completely
  on rack.
  
  Line another wire rack with waxed paper.  In top of double boiler
  over hot, not boiling, water, combine chocolate and shortening.  Over
  low heat, cook mixture, stirring, until chocolate and shortening are
  melted and mixture is smooth.  Dip each cookie finger into chocolate
  mixture to cover halfway; place cookie on prepared rack to dry.
  
  Makes 42 cookies.
  
  LEMON LINZER COOKIES
  
  1 recipe basic cookie mix 1 lg egg 1 tsp grated lemon zest (colored
  part of peel) 1 tsp fresh lemon juice 1/2 c seedless raspberry jam
  
  Confectioners' sugar for dusting
  
  Preheat oven to 350F.  Lightly grease two baking sheets.
  
  In large bowl of electric mixer, combine cookie mix, egg, lemon zest
  and lemon juice.  At low speed, beat until mixture forms a dough.
  
  Divide dough in half.  Working one half at a time, on lightly floured
  surface, with lightly floured rolling pin, roll out dough 1/8" thick;
  cut out with 3" round cookie cutter, cut out centers of half of the
  cookies. If desired, reroll dough centers for additional cookies.
  
  Transfer dough rounds and rings to prepared baking sheets.  Bake 8
  min or until cookies are golden; transfer to wire rack to cool
  completely.
  
  With 1 tsp jam each, cover flat sides of rounds.  Place a cookie
  ring, flat side down, on top of each filling-topped round.  Dust tops
  of cookies with confectioners' sugar.
  
  Makes 2 dozen cookies. Posted by Theresa Merkling.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PUMPKIN CHEESECAKE
 Categories: Vegetables, Cheesecakes, Desserts, Holiday
      Yield: 18 servings
 
    1/3 c  Reduced-calorie margarine,
           -at room temerature
      2 c  Graham-cracker crumbs (from
           -about 15 double crackers)
           FILLING:
      1    Container (24 ounzes) nonfat
           -cottage cheese (3 cups)
      1    Tub (12 ounces) light
           -process cream-cheese
           -product
  1 1/4 c  Packed light-brown sugar
      2 lg Eggs Whites from 2 large
           -eggs
      1 cn (16 ounces) solid-pack
           -pumpkin
      2 tb Cornstarch
      2 ts Pumpkin-pie spice
      1 ts Vanilla extract
 
  Timing Tip: You can make the cheesecake and caramelize the pecans up
  to 4 days ahead.
  
  CRUST:
  
  >>> Continued to next message --- * Origin: InterConnect - Littleton,
  CO. (303)797-0296 (1:104/60.0) PATH: 104/60 518 512 1 13/13 396/1
  114/5 77 47 ** BBS: ARTEMIS LAIR Date: 11-12-91 (11:00) Number: 2700
  From: JOAN JOHNSON Refer#: NONE To: ALL Recvd: NO Subj: Pumpkin
  Recipes 2/2 Conf: (6) Cooking Di ** >>> Continued from previous
  message For garnish: Carmelized Pecan Halves (recipe follows), pastry
  minipumpkin garnish (see Note)
  
  1. Lightly grease bottom and sides of 9x3-inch sprinform pan. 2.
  Crust: Mix margarine and cracker crumbs in a bowl until evenly
  moistened. Press over bottom and 2 inches up sides of prepared pan.
  3. Filling: Heat oven to 325 degrees F. Process cottage cheese and
  cream cheese product in a food processor or blender about 2 minutes,
  scraping down sides 2 or 3 times, until thick and smooth. Add brown
  sugar, Process until sugar disolves. Add eggs and egg whites and
  process just until blended. Transfer to a large bowl. Stir in
  pumpkin, cornstarch, spice and vanilla until well blended and smooth.
  Pour into crust. 4. Bake 1 hour and 20 minutes or until top of cake
  looks set (center may jingle and top crack). Shut off oven. Cool
  completely on wire rack. Cover and refrigerate in pan at least 6
  hours or up to 4 days. 6. To serve: Run knife around cake. Remove pan
  sides. Place cake on serving plate. Garnish with pecans.
  
  Makes 18 servings. Per serving: 234 cal, 9 g pro, 31 g car, 8 g
  fat,44 mg chol, 374 mg sodium.
  
  NOTE: To make pastry minipumpkin garnish, shape purchased refrigerated
  pie-crust mix into minipumpkins. Use cloves for stems. Bake in 350
  degree F. oven until golden brown.
  
  CARMELIZED PECAN HALVES: Arrange 20 pecan halves 1 inch apart on a
  foil-lines cookie sheet. Cook 1/2 cup sugar in a small saucepan over
  medium-low heat, stirring occasionally, until melted and dark amber in
  color. Slowly pour over pecans. Let cool until hard. Break apart.
  
  Recipe From: Woman's Day magazine  11/26/91
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PUMPKIN ICE-CREAM PIE
 Categories: Vegetables, Desserts, Ice cream, Holiday
      Yield: 6 servings
 
    1/3 c  Butter or margarine, at room
           -temperature
      2 c  Cinnamon graham-cracker
           -crumbs (15 double crackers)
           FILLING:
      1 qt Orange sherbert, slightly
           -softened
      1 cn (16 ounces) solid-pack
           -pumpkin
      1 pt Vanilla ice cream, slightly
           -softened
      1 ts Vanilla extract
           For Garnish:
      1 c  Heavy cream, whipped stiff
           -(2 cups)
 
  Timing Tip: Can be frozen for up to 2 weeks. Decorate up to 8 hours
  ahead. Calorie Trimmer: Use reduced-calorie margarine, vanilla nonfat
  frozen dessert instead of the ice cream and 2 cups thawed frozen
  reduced-calorie whipped topping for garnish.
  
  CRUST:
  
  candied orange peel, cut in diamonds
  
  1. Heat oven to 375 degrees F. Have a 10-inch deep-dish pie plate
  ready. 2. Mix butter and cracker crumbs in a medium-size bowl until
  evenly moistened. Press over bottom and up sides of pie plate. 3.
  Bake 8 minutes or until lightly browned. Cool on wire rack.
  
  4. FILLING: Put orange sherbert into large bowl. Fold in pumpkin just
  until blended. Fold in ice cream and vanilla until blended. 5. Spoon
  into crust, swirling top. Freeze until hard, at least 4 hours. 6. Up
  to 8 hours before serving: Pipe whipped cream in lattice design on
  pie or garnish with dollops of cream. Decorate with orange peel.
  Return to Freezer. 7. About 10 minutes before serving without
  garnish: 198 cal, 2 g pro, 31 g car, 7 g fat, 21 mg chol with butter,
  10 mg chol with margarine, 147 mg sod. Per "trimmed" serving: 170
  cal, 3 g pro, 32 g car, 4 g fat, 3 mg chol, 152 mg sod
  
  Recipe From: Woman's Day magazine  11/26/91
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATE-PUMPKIN LAYER CAKE WITH BROWN-SUGAR FROSTING
 Categories: Vegetables, Desserts, Holiday
      Yield: 12 servings
 
  2 3/4 c  All-purpose flour
    3/4 c  Cocoa powder
      1 tb Pumpkin-pie spice
      2 ts Baking powder
      1 ts Baking soda
      1 c  Butter or margarine, at room
           -temperature
      2 c  Granulated sugar
      4 lg Eggs, at room temperature
      1 cn (16 ounces) solid-pack
           -pumpkin
    1/2 c  Milk
      2 ts Vanilla extract
 
  Timing Tip:  Can be stored at room temperature up to 5 days.
  
  Cake
  
  1. Heat oven to 350 degrees F. Lightly grease two 9-inch round cake
  pans. Line bottoms with waxed paper. 2.CAKE: Mix flour, cocoa powder
  spice, baking powder and baking soda. 3. Beat butter and granulated
  sugar in a large bowl with electric mixer until pale and fluffy. Beat
  in eggs one at a time until mixture looks like mayonnaise. 4. With
  mixer on low speed, beat in pumpkin, milk and vanilla (mixture will
  look curdled). Gradually beat in flour mixture, scraping down sides
  of bowl with rubber spatula 2 or 3 times. 5. Divide batter between
  prepared pans. Smooth tops. Bake 40 to 45 minutes until pick inserted
  in the center comes out clean. 6. Cool in pans on wire rack 10
  minutes. Run knife around cakes to loosen. Invert on wire rack,
  remove pans, peel off waxed paper and let cakes cool completely. 7.
  FROSTING: Put brown sugar, butter and milk in a medium-size saucepan
  and bring to a gentle boil. Stir until butter melts, sugar is
  disolved and mixture is smooth. 8. Using a hand-held electric mixer
  gradually beat confectioners' sugar and extract into hot mixture. Or
  pour hot mixture into a bowl and beat in sugar and extract with a
  stand mixture. 9. Immediately place 1 cake layer upside-down on
  serving plate. Spread with warm frosting (if frosting cools it will
  set and a crust may form on the surface. Beat again until smooth.)
  Place other layer right side up over sides and top. Cover with
  plastic wrap or store in cake keeper.
  
  Serves 12. Per serving: 824 cal, 7 g pro, 128 g car, 34 g fat, 156 mg
  chol with butter, 76 mg chol with margarine, 496 mg sod.
  
  Recipe From: Woman's Day magazine  11/26/91
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PUMPKIN BARS
 Categories: Vegetables, Cookies, Holiday
      Yield: 32 servings
 
      1 pk 2-layer-size spice cake mix
    1/2 c  Butter or margarine, melted
      3    Eggs
      1 c  Canned pumpkin
    1/2 c  Sugar
    1/2 ts Grated orange peel
    1/2 c  Chopped pecans
      1 ds Of salt
 
  Reserve 2/3 cup dry mix. In large bowl combine remaining cake mix,
  butter, and 1 of the eggs; mix well. Pat into well-greased
  13x9x2-inch baking pan. Bake at 350 degrees F. for 15 minutes.
  Combine reserved cake mix, pumpkin, sugar, 2 eggs, peel and a dash of
  salt. Beat at medium speed of electric mixer 1 to 2 minutes. Pour
  over partially baked layer. Top with nuts. Bake at 350 degrees F.
  till set, 15 to 20 minutes. Cool; cut into bars. Refrigerate.  Makes
  32 bars.
  
  Recipe From: Better Homes and Gardens Homemade Cookies Cookbook
  Copyright 1975 by Meredith Corporation, Des Moines, Iowa
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PUMPKIN COOKIES
 Categories: Cookies, Vegetables, Holiday
      Yield: 7 servings
 
      2 c  Shortening
      2 c  Sugar
      1 cn (16 ounce) pumpkin
      2    Eggs
      2 ts Vanilla
      4 c  All-purpose flour
      2 ts Baking powder
      2 ts Ground cinnamon
      1 ts Baking soda
      1 ts Ground nutmeg
    1/2 ts Ground allspice
      2 c  Raisins
      1 c  Chopped nuts
      1 ts Salt
 
  Cream shortening and sugar. Add pumpkin, eggs, and vanilla; beat
  well. Stir together flour, next 5 ingredients, and 1 teaspoon salt.
  Add to batter; mix well. Stir in raisins and nuts. Drop rounded
  teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 350
  degrees F. for 12 to 15 minutes. Cool on rack. If desired, frost with
  vanilla frosting. Makes 7 dozen cookies.
  
  Recipe From: Better Homes and Gardens Homemade Cookies Cookbook
  Copyright 1975 by Meredith Corporation, Des Moines, Iowa
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PUMPKIN FLAN
 Categories: Vegetables, Desserts, Holiday
      Yield: 6 servings
 
           INGREDIENTS:
      1 c  Pumpkin
    1/4 c  Honey
    3/4 ts Cinnamon
      5    Eggs
      1 cn (13 oz.) Carnation
           -evaporated milk
      1 ts Vanilla extract
      1 tb Brandy (or Asbach-Uralt),
           -optional
    1/4 c  Brown sugar, packed
 
  (TIP:) Six individual custard cups can be used as well as the form in
  the main recipe section.   Bake them at 325 degrees for 45 minutes,
  and test with a knife at the edge of the custard.   The center will
  continue to cook when  removed  from the oven because of the small
  size.    Cover  and chill.  For a pumpkin flan "brulee" sprinkle the
  brown sugar over the BAKED custard (rather than in the bottom of the
  cup)  and broil 4 inches from the heat  until the  sugar  bubbles,
  watching every second....it  burns *very* easily.  When the sugar
  bubbles, remove it immediately, cover and chill.
  
  Combine  the pumpkin,  honey and cinnamon.   Beat the eggs.    Add
  milk, vanilla and pumpkin mixture to the eggs.  Stir in the brandy,
  mixing well.
  
  Sprinkle  the  brown sugar over the BOTTOM of a  buttered  10-inch
  baking dish.  S-l-o-w-l-y  pour in the custard mixture and place the
  baking dish in a pan of hot water.   Bake (together with the pan of
  hot water)  at 350 degrees for one hour, or until the custard is set.
  Insert a knife into the custard.  If it comes out clean, the custard
  is done.   Cover and chill for 2 to 4 hours before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PUMPKIN CAKE WITH SEAFOAM FROSTING
 Categories: Desserts, Vegetables, Holiday
      Yield: 12 servings
 
      3 c  Sifted cake flour (sifted
           -before measuring)
      3 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
    1/2 ts Cinnamon, ground
    1/4 ts Cloves, ground
      1 c  Cooked or canned pumpkin
    1/2 c  Milk
      1 c  Granulated sugar
      1 c  Light-brown sugar,packed
    1/2 c  Butter or margarine,
           -softened
      2    Eggs
      1 ts Vanilla extract
 
  1. Preheat oven to 350 degrees F. Grease and flour three 8-by-1
  1/2-inch layer-cake pans. Sift flour onto waxed paper with baking
  powder, soda salt, cinnamon, cloves. 2. In a 2-cup measuring cup,
  combine pumpkin and milk, mixing well. Turn granulated and brown
  sugars, butter, eggs and vanilla extract into large bowl of electric
  mixer; beat at high speed about 5 minutes, occasionally
  
  scraping side of bowl with rubber scraper. 3. At low speed, beat in
  flour mixture (in fourths) alternately with pumpkin mixture (in
  thirds). Beat just until smooth-1 minute. Pour batter into pans; bake
  30 to 35 minutes, or until surface springs back when gently pressed
  with fingertip. Cool in the pans 10 minutes. 4. Remove from pans;
  cool completely on wire rack. Make Frosting: In top of double boiler,
  combine 1/4 cup egg whites, 1 1/2 cups light-brown sugar, packed, 1
  tablespoon light corn syrup and 1/3 cup water. With an electric
  rotary beater, beat 1 minute to combine. 5. Cook over rapidly boiling
  water, beating constantly, about 7 minutes, or until stiff peaks form
  when beater is slowly raised. Remove from boiling water. Add 1
  teaspoon vanilla extract; then continue beating until the frosting is
  thick enough to spread-about 2 minutes. 6. Place a layer on plate,
  top side down; spread with 1 cup frosting; sprinkle with 1/2 cup
  chopped walnuts. Repeat with second layer, top side down. Frost cake
  with rest swirling decoratively. Garnish edge with walnut halves.
  Refrigerate till serving. Serves 12
  
  Recipe from: McCall's, October 1984
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: GREAT GHOST PUMPKIN COOKIES
 Categories: Cookies, Vegetables, Holiday
      Yield: 25 servings
 
      2 c  Flour
      1 c  Quick oats, un-cooked
      1 ts Baking soda
      1 ts Cinnamon
    1/2 ts Salt
      1 c  Butter or margarine;softened
      1 c  Brown sugar, packed
      1 c  Granulated sugar
      1    Egg; slightly beaten
      1 ts Vanilla
      1 c  Libby's solid-pack pumpkin
      1 c  Semi-sweet morsels
 
  Servings: 25
  
  Preheat oven to 350 degrees. Combine flour, oats, baking soda,
  cinnamon and salt; set aside. Cream butter; gradually add sugars,
  beating until light and fluffy. Add egg and vanilla; mix. Alternate
  additions of dry ingredients and pumpkin, mixing well after each
  addition. Stir in morsels.
  
  For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet;
  spread dough into a ghost shape using a thin metal spatula. Or make a
  qiuck ghost pattern of heavy paper. Make 2 or three poses for
  realism. Bake 20-25 minutes, til cookies are firm and lightly
  browned.Remove from cookie sheets; cool on racks. Spread with white
  royal icing. Trim brown face features with tube-icing.
  
  Yields 19-20 large cookies.
  
  Source: Magazine, newsletter Oct '89 Dolores McCann BSWN00A
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: LEMON-CHEESE PRESSED COOKIES
 Categories: Cookies, Press, Christmas
      Yield: 6 servings
 
      1 c  Butter or margarine,
           -softened
      1 pk (3 ounces) cream cheese,
           -softened
      1 c  Sugar
      1    Egg
      1 ts Grated lemon peel
      1 tb Lemon juice
  2 1/2 c  Flour
      1 ts Baking powder
 
  Cream butter, cheese and sugar until fluffy.  Blend in remaining
  ingredients. Cover, chill 1 hour.
  
  Heat oven to 375.  Fill cookie press with 1/4 of dough at a time; form
  desired shapes on ungreased baking sheet. Bake 8 to 10 minutes or
  until light brown on edges. About 5 dozen 2-inch cookies.
  
  From: Betty Crocker's Cookbook Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Blarney Stones
 Categories: Holidays, Cakes
      Yield: 6 servings
 
      4    Eggs
      2 c  Sugar
    1/2 ts Salt
      2 ts Vanilla
      2 tb Butter
      1 c  Milk; hot
      2 c  Cake flour
      2 ts Baking powder
           Icing
           Powdered sugar
           Milk
           Peanuts or pecans;
           - chopped fine or ground
 
  Melt butter in hot milk. Beat the eggs with a rotary
  beater until light; beat in sugar, salt, vanilla and
  butter mixture. Sift flour and baking powder together;
  beat in quickly. Pour into a greased 13x9" pan. Pound
  the pan several times to remove any air bubbles. Bake
  for 25-35 minutes at 350~. Cool the cake and cut in
  4x1" pieces. Cover all sides with icing made of
  powdered sugar and milk to your desired consistency.
  Roll in nuts of choice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Christmas Tree Cake
 Categories: Box cakes, Holidays, Cakes
      Yield: 16 servings
 
      1 pk Cake Mix (any flavor)
      5 c  Confectioners' Sugar
    3/4 c  Crisco Shortening
    1/2 c  Water
    1/3 c  Non-dairy Creamer
      2 ts Vanilla Extract
    1/2 ts Salt
      1 tb Green Food Coloring
           Peppermint Candies
           Pretzel Rods
           Large Gumdrops
 
  Preheat the oven to 350~F. Grease and flour a 13x9
  pan. Prepare, bake and cool cake following package
  directions.
   For decorator frosting: Combine confectioners sugar,
  shortening, water, non-dairy creamer, vanilla and salt
  in large bowl. Beat at medium speed with electric
  mixer for 3 minutes. Beat at high speed for 5 min. Add
  more confectioners sugar to thicken or more water to
  thin as needed. Reserve 1 c frosting. Tint remaining
  frosting w/ green food coloring. Cut cooled cake
  diagonally and invert one piece so that the cake takes
  on a tree shape with a wide base. Spread green
  frosting over cake. Decorate tree with reserved white
  frosting and peppermint candies. Make trunk from
  pretzel rods. Roll out large gumdrop and cut with star
  cookie cutter. Top tree with gumdrop star. Serves:
  16-20
    l-------l                   / \
    l\      l                  /@  \            @=MINTS
    l \     l                 /   @ \           fAR LEFT
                                       IS CAKE IN 13 X 9
    l  \    l                / @     \  ------> tHIS IS
                                           A CAKE! fROST
    l   \   l               /         \         garland
                                       on cake with white
    l    \  l              / @     @   \        reserved
                                                frosting.
    l     \ l             /   @     @   \
    l------\l            /-------lll-----\
                                lll
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Irish Log
 Categories: Cakes, Holidays, Ethnic, Chocolate, Jellyroll
      Yield: 10 servings
 
    3/4 c  Sifted cake flour
    1/2 ts Baking powder
    1/2 ts Salt
      5    Eggs
    3/4 c  Sugar
      2 tb Sugar
  2 1/2    Unsweetened chocolate
    1/4 c  Cold water
    1/4 ts Soda
      1 c  Confectioners sugar

MMMMM--------------------------FROSTING-------------------------------
      1 pk Dream Whip
    1/2 c  Milk; cold
    1/2 ts Mint or peppermint flavoring
      2 ds Green food coloring
 
  Sift flour, baking powder and salt together. Beat eggs
  until thick and light; beat in 3/4 cup sugar
  gradually. Add flour mixture all at once; blend
  gently. Melt chocolate; stir in the water, soda and
  the remaining sugar until smooth. Add to the batter
  quickly. Pour into greased waxed paper-lined 15x10"
  jelly roll pan. Bake for 18 to 20 minutes at 350~.
  Invert the cake on a towel sprinkled with
  confectioners sugar; remove paper. Trim cake edges.
  Roll towel and cake; cool for 30 minutes. Beat Dream
  Whip with milk and mint flavoring until stiff peaks
  form; beat in food coloring. Unroll cake, discarding
  towel. Spread cake with Dream Whip. Roll cake again;
  frost with Dream Whip. Chill until ready to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BE MINE BUTTERMILK CAKE (2 of 2)
 Categories: Desserts, Cakes, Holidays
      Yield: 8 servings
 
           -Dorothy Cross TMPJ72B
           -DIRECTIONS:
 
   For Truffle Cream: Stir chocolate cream and butter in
  heavy medium saucepan over low heat until chocolate
  and butter meld and mixture is smooth. Mix in
  Chambord. Let stand at room temperature till very
  thick and spreadable, stirring occasionally, about 2
  hours.
   For Cake: Position rack in center of oven and preheat
  to 350 degrees F. Butter 9-inch heart-shaped pan with
  1-1/4-inch-high sides. Dust with flour; tap out excess.
  Sift first 4 ingredients into medium bowl. Using
  electric mixer at high speed, beat sugar and butter in
  large bowl till fluffy. Add yolks 1 at a time, beating
  just to combine after each addition. Using rubber
  spatula, mix in dry ingredients alternately with
  buttermilk, beginning and ending with dry ingredients.
  Transfer batter to prepared pan. Bake cake till tester
  inserted into center comes out clean, about 35 mins.
  Turn out cake onto rack and cool. Cut cake
  horizontally in half. Place botttom layer of cake on
  plate. Spread truffle cream over. Arrange top layer
  over and press gently to adhere. Using spatula, smooth
  cream on sides of cake if necessary. Chill until set,
  at least 1 hour. For Glaze: Stir chocolate and butter
  in heavy med. saucepan over lo heat till melted &
  smooth Remove from heat. Add corn syrup and liqueur &
  whisk till smooth. Let glaze stand till slightly
  thickened, stirring occasionally, about 30 minutes.
  Place cake on rack set over baking sheet or large
  piece of foil. Pour glaze over cake, coating
  completely. Chill cake on rack till glaze is set,
  about 30 mins. Transfer cake to platter. (Can be made
  1 day ahead. Cover with cake dome & chill. Bring to
  room temp before serving.)
  Reformatted by: CYGNUS, HCPM52C
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BE MINE BUTTERMILK CAKE (1 of 2)
 Categories: Desserts, Cakes, Holidays
      Yield: 8 servings
 
           -Dorothy Cross TMPJ72B
           -INGREDIENTS:
           -Truffle Cream:
      8 oz Bittersweet (not
           -unsweetened) or semisweet
           -chocolate, chopped
    1/3 c  Whipping cream
      2 T  Unsalted butter;
           -room temperature
    1/4 c  Chambord or other berry liqu
           -(such as creme de cassis)
           -Cake:
  1 3/4 c  All-purpose flour
      2 t  Baking powder
    1/2 t  Baking soda
    1/2 t  Salt
    3/4 c  Sugar
    1/2 c  (1 stick) unsalted butter;
           -room temperature
      4    Large egg yolks
      1 c  Buttermilk
           -Glaze:
      6 oz Bittersweet (not unsweetened
           -or semisweet chocolate; cho
    1/4 c  Unsalted butter; cut into
           -small pieces
    1/4 c  Light corn syrup
    1/4 c  Chambord or other berry liqu
           -Fresh raspberries or strawb
 
  Directions are in part 2 of this Recipe set.
   Reformatted by: CYGNUS, HCPM52C
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Carole's Christmas Cake
 Categories: Cakes, Christmas, Entertain
      Yield: 6 servings
 
      6    Eggs
      1 c  Of sugar
    1/2 lb Melted butter
      1 c  Of flour
      1 ts Of vanilla
           Fruit stuff:
    1/2 c  Of flour
      1 lb Candied cherries
      1 lb Candied pineapple
      4 c  Of chopped pecans
 
  Batter: Mix batter items together. Flour the fruit stuff items. Place
  the fruit stuff into a greased Angel Food cake pan (I use a Bunt pan)
  Pour the batter over the fruit stuff. Bake at 300 degrees until done
  (about 1 1/2 hour.
  
  For a cupcake version: Bake 15 minutes at 300 degrees, brush on Honey.
  Continue to bake for 15-30 minutes more. (use two cupcake papers per
  serving.
  
  With the cake freshly removed, I use a hypo and inject with one shot
  of the following: Rum Amaretto (Almond flavor) Triple Sec (Orange)
  Gran Marnier (Orange)
  
  Make these a month or so early. Wrap in SaranWrap place in refrig.
  Bring back to room temp. before serving. Hope you enjoy this as much
  as we have. From: Ed Kotkiewicz
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: A 2-Minute Fudge
 Categories: Candies, Christmas
      Yield: 36 servings
 
      1 lb Powdered sugar
    1/2 c  Cocoa
    1/4 ts Salt
    1/4 c  Milk
      1 tb Vanilla extract
    1/2 c  Butter
      1 c  Nuts, chopped
 
  In a 1 1/2 qt. casserole, stir sugar, cocoa, salt, milk and vanilla
  together until partially blended (it will be too stiff to blend
  thoroughly).  Put butter over top in center of dish.  Microwave at
  high for 2 minutes, or until smooth.  If all butter has not melted in
  cooking, it will as mixture is stirred.  Blend in nuts.  Pour into a
  lightly-buttered 8x4x3" dish.  Chill 1 hour in refrigerator or 20 to
  30 minutes in freezer. Cut into squares.  Makes about 36 squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Benne Brittle
 Categories: Candies, Christmas
      Yield: 6 servings
 
      2 c  Sugar
    1/2 ts Vanilla extract
    1/2 ts Lemon extract
      2 c  Parched benne seed (sesame
           -seeds, I think)
 
  "Benne seeds cannot be procured in many places, but the candy made
  with it is so delicious and so characteristic of Charleston that the
  recipe is here included."
  
  Add the extracts to the sugar.  Melt the sugar in a saucepan, stirring
  constantly, as for peanut brittle.  When the sugar is melted, add the
  benne seed, stirring it in quickly.  Pour at once onto a marble slab
  to cool or pour into lightly buttered pans.  Mark in one-inch squares
  while still warm and break along the lines when cold.  --Mrs. Rhett
  
  From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bittersweet Chocolate Coated Truffles
 Categories: Ghirardelli, Candies, Christmas
      Yield: 12 servings
 
           Basic Truffle Recipe:
      4 oz Ghirardelli Bittersweet
           -Chocolate
      2 tb Butter, cut up
      2 tb Heavy whipping cream
  1 1/2 tb Liqueur (to 2 Tbsp)
           Chocolate Coating for
           -Truffles:
      4 oz Ghirardelli Bittersweet
           -Chocolate
      2 ts Peanut, almond, or walnut
           -oil
 
  DIRECTIONS: For Truffles: In double boiler, melt broken chocolate,
  stirring constantly. (Or microwave 2 1/2 to 3 minutes on medium.)
  Remove chocolate from heat; blend in butter. Stir in cream, then
  liqueur. Combine with chopped nuts or candied fruit if desired. Chill
  10-15 minutes, stirring frequently until thick enough to hold a
  shape. Drop by heaping teaspoon or #70 scoop onto foil lined baking
  pan. Shape round, if desires. Cover and freeze 20-30 minutes to set
  truffles firm for dipping with chocolate. For a variety of truffles,
  repeat the recipes using liqueurs such as Grand Marnier, Amaretto,
  Kahlua, Creme de Menthe.
  
  For Coating: Melt chocolate as directed in basic truffle recipe.
  Remove from heat and stir in oil. Cool chocolate to 85-90-F for
  dipping. Dip cold, firm truffle into melted chocolate, holding with a
  fork and spooning with several coats of chocolate. Place each onto
  foil lined baking pan. Decorate top with nuts, candied fruit, etc.
  Chill at least 2 hours to set chocolate. Roll in Ghirardelli Ground
  Chocolate, if desired. Place into tight container and store in cool,
  dry place to age for several days. Coats 12 truffles.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Butterscotch Fudge
 Categories: Candies, Christmas
      Yield: 6 servings
 
    1/4 c  Butter
    3/4 c  Sour Cream
      1 c  White Sugar
      1 ts Vanilla
    1/4 ts Salt
    1/2 c  Nuts
      1 c  Brown Sugar
      2 tb White Syrup
 
  Melt butter. Add brown sugar and heat to boiling. Add white sugar,
  sour cream and salt. cook to 236 degrees. Cool. Add vanilla and nuts
  then beat until thick. Pour into buttered pan.
  
  From the Kronborg Kitchen Kapers Cookbook 1975 - Contributed by
  Pauline Nissen
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Candied Cranberries
 Categories: Candies, Christmas
      Yield: 2 servings
 
      1 c  Sugar
      2 tb Water
    1/2 c  Cranberries
 
  Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan
  over low heat, stirring until sugar dissolves. Transfer to top of
  double boiler. Add cranberries. Cover berry mixture and place over
  simmering water. Cook 45 minutes, stirring occasionally. Remove from
  over water. Let cranberry mixture stand at room temperature overnight.
  
  Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add t
  sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared
  3 days ahead. Cover and refrigerate.)
  
  Makes about 1/2 cup
 
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      Title: Cheese Fudge
 Categories: Candies, Cheese, Chocolate, Christmas
      Yield: 3 servings
 
      1 c  (2 sticks) butter, softened
      8 oz Pasteurized process cheese,
           -cubed
  1 1/2 lb Powdered sugar
    1/2 c  Cocoa
    1/2 c  Non-fat dry milk
      2 ts Vanilla
      2 c  Coarsely chopped nuts
 
  In a large saucepan over medium heat melt butter and cheese, stirring
  frequently. Remove from heat.  Sift together sugar and cocoa; add to
  cheese, mixing well.  Stir in non-fat dry milk, vanilla and nuts.
  Turn into a 9x9x2-inch pan. Chill until firm. Makes 3 pounds.
  
  From Best Recipes Magazine, Sept/Oct 1991
 
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      Title: Choco-Almond Confections
 Categories: Candies, Christmas, Entertain
      Yield: 3 servings
 
  1 1/4 c  Blue Diamond Chopped Natural
           -Almonds, toasted
      1 oz Squares milk chocolate
    1/2 c  Orange juice
    1/2 c  Granulated sugar
      3 c  Crushed lemon, orange, or
           -vanilla wafers
      2 tb Curacao or orange juice
 
  The positively elegant "very adult" confection is from Blue Diamond.
  
  In blender or food processor, finely grind 1/4 cup of the almonds; set
  aside. Combine chocolate with orange juice and sugar in saucepan.
  Cook over medium heat, stirring constantly until sugar is dissolved
  and chocolate is melted. Remove from heat and mix in crushed wafers,
  Curacao and the chopped almonds. Chill mixture at least one hour.
  Form into small balls; roll in the ground almonds. Refrigerate in
  air-tight container for several days for best flavor to develop.
  Makes about 3 dozen.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Walnut Fudge
 Categories: Candies, Christmas
      Yield: 6 servings
 
      2 c  Icing sugar
      1 c  Cocoa
  1 1/2    Butter or margarine
  1 1/2    Chopped walnuts
           Walnut halves
 
  Sift together icing sugar and cocoa.  Melt butter in a saucepan.
  Continue cooking until buter is hot and bubbly.  Remove from heat.
  Blend hot butter into cocoa mixture.  Stir in chopped nuts.  Spread
  in a greased 8 inch square cake pan. Garnish with walnut halves.
  Chill until set. Store in refrigerator.
 
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      Title: Chocolate Marshmallow Fudge
 Categories: Candies, Chocolate, Christmas
      Yield: 6 servings
 
      1 lg Can Evaporated milk
    1/4 lb Butter
      4 c  Sugar
      2 pk Chocolate pieces ( 6 Ozs ea)
    1/2    Jar marshmellow cream
 
  Combine first three ingredients in saucepan and cook to 234 deg.F or
  until it forms a soft ball in cold water. Stir often. Remove from
  heat and fold in remaining ingredients. If desired add chopped nuts.
  Pour into greased 8 X 13 inch pan. Refrigerate until firm. Cut into
  squares.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Scotch Truffles
 Categories: Candies, Christmas
      Yield: 40 servings
 
  1 1/2 lb Good-quality unsweetened
           -chocolate
      2    Egg yolks
      1 c  Confectioner's sugar
    1/2 c  Heavy or whipping cream
      4 tb (1/2 stick) unsalted butter
    1/4 c  Scotch whiskey
     30    Whole shelled hazelnuts
      1 c  Sifted unsweetened cocoa
           -powder, for dusting
 
  1.  Preheat the oven to 375F.
  
  2.  Place 10 oz. of the chocolate in a heavy saucepan, and melt over
  low heat.  Remove the pan from the heat and set aside.
  
  3.  Combine the egg yolks and 1/2 cup of the confectioner's sugar in a
  large bowl, and cream until well blended.
  
  4.  Combine the cream, butter, and remaining 1/2 c. sugar in a
  medium-size saucepan and bring to a boil, stirring until the butter
  and sugar are thoroughly melted.
  
  5.  Slowly pour the hot sugar mixture over the egg yolk mixture,
  whisking constantly.  Mix thoroughly and set aside to cool slightly.
  Then stir in the melted chocolate and the Scotch; beat for 1 minute.
  
  6.  Place the mixture in the refrigerator and chill until firm, 30 to
  45 minutes.
  
  7.  Meanwhile, place the hazelnuts on a baking sheet and toast them
  in the oven for 15 minutes.  Remove them from the oven and rub
  handfuls of nuts in a kitchen towel to remove the skins.  Set them
  aside.
  
  8.  Roll a spoonful of the chilled chocolate around each hazelnut to
  form a truffle about 1 inch in diameter.  Set them on a baking sheet
  lined with waxed paper, and chill thoroughly in the refrigerator 2 to
  3 hours.
  
  9.  Melt the remaining 14 oz. chocolate in a heavy saucepan over low
  heat. Remove the pan from the heat.
  
  10.  Sprinkle a shallow dish generously with cocoa.  Dip each truffle
  in the melted chocolate, covering it completely.  Then lift it out
  with a fork and roll it in the cocoa.  Arrange the truffles on the
  baking sheet again, and chill before serving.
  
  Source:  "The New Basics Cookbook," Julee Rosso & Sheila Lukins
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Butterscotch Fudge
 Categories: Candies, Chocolate, Christmas
      Yield: 1 servings
 
      1 c  Sugar
     15 oz Sweetened condensed milk
    1/2 c  Water
      6 oz Semisweet chocolate pieces
      6 oz Butterscotch flavored pieces
    1/4 c  Butter or regular margarine
      1 ts Vanilla
      1 c  Chopped walnuts
 
  An original recipe from a Georgia homemaker.  She combined three
  different fudge recipes and came up with this fast fix fudge that
  doesn't require refrigeration.
  
  Combine sugar, sweetened condensed milk, water, chocolate and
  butterscotch pieces in 3 quart heavy saucepan.  Cook over medium
  heat,stirring constantly, to soft ball stage (234F) Remove from heat.
  combine butter and vanilla in mixing bowl. Pour hot mixture into
  bowl. Beat with electric mixer at high speed until mixture starts to
  thicken. Stir in walnuts. Spread into greased 9 inch square baking
  pan. Cool and cut in 1-1/2 inch squares.  Makes 36 pieces. Origin:
  Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolatey Peanut Brittle
 Categories: Candies, Entertain, Chocolate, Christmas
      Yield: 6 servings
 
    1/4 c  Cocoa
      1 ts Baking Soda
      1 tb Butter
      1 c  Sugar
    1/2 c  Light Corn Syrup
    1/4 c  Whipping (Heavy) Cream
  1 1/4 c  Salted Peanuts
 
  Yield: About 1 Pound Of Candy
  
  Adding chocolate to peanut brittle makes the brittle taste different
  from any you've ever had before.
  
  Lightly butter a cookie sheet and set aside.  In a small bowl, stir
  together the cocoa and baking soda then add the butter.  Set aside.
  In a heavy 2 quart saucepan, stir together the sugar, corn syrup, and
  whipping cream.  Cook, over medium heat, stirring constantly until
  the sugar is dissolved.  Stir in the peanuts.  Continue cooking,
  stirring frequently, until the mixture reaches 300 Degrees F. or when
  syrup dropped into very cold water separates into threads which are
  hard and brittle.  (Make sure that the bulb of the candy thermometer
  is not resting on the bottom of the pan when using one.) Remove from
  the heat and stir in the cocoa mixture. Immediately pour onto the
  prepared cookie sheet.  With tongs or wooden spoons, quickly spread
  and pull into a 1/4-inch thickness.  Place the cookie sheet on a wire
  rack to cool completely.  When the candy is cold, snap into pieces
  and store in a tightly covered container.
 
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      Title: Coconut-Peanut Brittle
 Categories: Candies, Christmas
      Yield: 1 servings
 
    1/2 c  Water
      1 c  Corn syrup
      2 c  Sugar
      2 lb Spanish peanuts (raw)
      1 ts Salt
      1 ts Soda
    1/2 lb Coconut
 
  Combine water, corn syrup, sugar, peanuts and salt in a heavy 4-quart
  saucepan. Put in the candy thermometer and cook over high heat. Stir
  frequently until temoerature reaches 290 degrees. Remove from heat
  and add the soda. Stir thoroughly, then gradually stir in coconut.
  Stretch with well buttered forks on a well buttered surface such as
  cookie sheets. To stretch, spoon out into piles and gently pull apart.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cream-Cheese Fudge
 Categories: Candies, Christmas
      Yield: 1 servings
 
      3 oz Cream cheese, softened
      1 ts Heavy cream
      2 c  Confectioners' sugar
      2 oz Unsweetened chocolate,
           -melted
    1/2 ts Vanilla extract
      1 ds Salt
      1 c  Chopped nuts
 
  Servings: 1 pound
  
  DIRECTIONS: Beat cream cheese and cream until smooth. Gradually beat
  in sugar. Add melted chocolate and blend. Stir in vanilla, salt, and
  chopped nuts. Press into buttered 8x4x2" pan and chill. Cut in
  squares.
  
  Source: Mom's old magazine clippings- 1940's to 1970's
  
  From: Sallie Austin
 
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      Title: Creamy Mocha Fudge
 Categories: Candies, Christmas
      Yield: 1 servings
 
    1/2 c  Cocoa
  3 1/2 c  Icing sugar
    1/4 c  Whipping cream
    1/2 c  Butter
      2 tb Coffee, very strong
    1/2 c  Pecans, coarsely chopped
 
    Stir together cocoa and icing sugar in large bowl till well blended.
  There should be no lumps. Melt butter over medium heat. Add coffee
  and beat with an electric beater till smooth. Fold in pecans. Turn
  into wax paper lined loaf pan. Smooth top with knife dipped in warm
  water. Refrigerate till set. When set, turn and cut into squares.
  
  My own recipe, honorable mention 1989 Sherway Gardens Chocolympics
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Creamy Peanut Butter Fudge
 Categories: Candies, Christmas
      Yield: 1 servings
 
      3 c  Sugar
      1 c  Evaporated milk
    1/8 ts Salt
      1 lb Peanut butter
    1/2 lb Marshmallow fluff
      1 tb Butter
      2 ts Vanilla
 
  Combine sugar, milk and salt in saucepan. Cook over medium heat until
  mixture reaches soft ball stage. Remove from heat; add peanut butter,
  marshmallow fluff, butter and vanilla. Stir until ingredients are
  thoroughly combined. Pour into large cake pan to cool.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Divinity Fudge
 Categories: Candies, Christmas
      Yield: 6 servings
 
  1 1/2 c  White sugar
      1 c  Brown sugar
    1/2 c  Corn syrup
    3/4 c  Water
      1 pn Of salt
      1    Egg white
      1 ts Of vanilla and almond
           -flavouring
 
  Cook together until dissolved then uncover and cook to hard ball stage
  (265F.). Add salt and let stand while you beat 1 egg white. Add
  vanilla and almond flavouring if desired. Beat until candy stands in
  peaks. Drop by teaspoon on waxed paper.
  
  From the book "Treasured Mennonite Recipes" by the Mennoinite
  Community Relief Sales Volume 1
  
  AR/93
 
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      Title: Double Chocolate Fudge
 Categories: Candies, Microwave, Christmas
      Yield: 6 servings
 
      1 cn (14 oz.) sweetened condensed
           -milk
      2 c  (12 oz.) semisweet chocolate
           -chips
      1 oz Unsweetened chocolate
      1 ts Vanilla
  1 1/2 c  Chopped nuts
 
  1.  Butter baking pan, 8 x 8 x 2 inches.  Stir milk and chocolate
  chips in 2-quart casserole;  add chocolate.  Microwave uncovered on
  high (100%) 1 minute; stir.  Microwave until chocolate is melted and
  mixture can be stirred smooth, about 2 minutes longer.
  
  2.  Stir in vanilla and nuts.  Spread mixture evenly in pan.
  Refrigerate until firm.  Cut into 1-inch squares.
  
  From: Betty Crocker's Microwave Cookbook Shared By: Pat Stockett
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Easy Creamy Fudge
 Categories: Candies, Christmas
      Yield: 32 servings
 
      2 c  Miniature marshmallows
           -(optional)
     14 oz Can condensed milk
      1 ds Salt
     12 oz Semi-sweet chocolate chips
      6 oz Milk chocolate chips or
           -semi-sweet chocolate chips
    1/2 c  To 1 c nuts
  1 1/2 ts Vanilla
 
  In 2 qt. glass measure, combine marshmallows, milk, and salt.
  Microcook on HIGH 3-4 minutes.  Stir until marshmallows melt and
  mixture is smooth. Add chips and stir until melted.  (If you don't
  use marshmallows, melt chocolate chips in the condensed milk. Add
  salt.) Stir in nuts and vanilla.
  
  Line 8 or 9 inch square pan with wax paper.  Spread fudge evenly in
  pan. Chill 2 hours, until firm.  Turn on to cutting board, peel off
  paper and cut into squares.
  
  Serves 32
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Easy Milk Fudge
 Categories: Candies, Christmas
      Yield: 10 servings
 
      2 tb Butter or margarine
    2/3 c  Evaporated milk, undiluted
  1 1/2 c  Sugar
    1/4 ts Salt
      2 c  Miniature marshmallows
  1 1/2 c  Semi-sweet chocolate morsels
      1 ts Vanilla extract
    1/2 c  Chopped pecans or walnuts
 
  Butter 8-inch square pan.  In medium saucepan, combine butter,
  evaporated milk, sugar and salt.  Bring to a boil over medium heat,
  stirring constantly.  Boil 4 to 5 minutes, stirring constantly;
  remove from heat. Stir in marshmallows, morsels, vanilla and nuts.
  Stir vigorously for 1 minute or until marshmallows melt completely.
  Pour into pan.  Cool and cut into squares.  Hint: For thicker fudge,
  use a 7X5-inch loaf pan.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: European Cocoa Fudge
 Categories: Candies, Christmas
      Yield: 1 servings
 
      3 c  Sugar
    2/3 c  European Style Cocoa
    1/8 ts Salt
  1 1/2 c  Whole milk
    1/4 c  Butter
      1 ts Vanilla extract
 
  Line an 8 inch square pan with foil: butter foil.
  
  In a 4 quart saucepan, mix sugar, cocoa and salt.
  
  Stir in milk. Cook over medium heat, stirring constantly, until
  mixture comes to a rolling boil.
  
  Boil, without stirring, to 234 degrees. Remove from heat, add butter
  and vanilla -Do Not Stir!
  
  Cool at room temperature to 110 degrees. Beat with a wooden spoon
  until fudge thickens and looses some of its gloss. Spread quickly
  into the prepared pan. Cool.
  
  Makes about 1 3/4 pounds of fudge.
  
  * reqular cocoa works well, too.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fantasy Fudge
 Categories: Candies, Microwave, Christmas
      Yield: 3 servings
 
    3/4 c  (1-1/2 sticks) Parkway
           -Margarine
      3 c  Sugar
    2/3 c  Evaporated milk
      1 pk (12 oz) Baker's Semi-Sweet
           -Real Chocolate Chips
      1    Jar (7 ounces) Kraft
           -Marshmallow Creme
      1 c  Chopped nuts
      1 ts Vanilla
 
  Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1
  minute or until melted. Add sugar and milk; mix well.
  
  Microwave on HIGH 5 minutes or until mixture begins to boil, stirring
  after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH
  5 1/2 minutes; stir after 3 minutes.
  
  Stir in chips until melted. Add remaining ingredients; mix well. Pour
  into greased 9-inch square pan or 13x9-inch baking pan. Cool at room
  temperature; cut into squares. Makes 3 pounds.
  
  From: Kraft General Foods Holiday Homecoming (1991) Posted by: Sonya
  Whitaker
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Five Pound Fudge
 Categories: Candies, Chocolate, Christmas
      Yield: 6 servings
 
  4 1/2 c  Sugar
     12 oz Can evaporated milk
    1/4 lb Butter
      1    Jar marshmallow creme
     12 oz Semi-sweet chocolate chips
     12 oz Milk chocolate bar
      2 c  Chopped pecans or walnuts
      2 ts Vanilla
 
  Cook sugar, milk, and butter to soft ball stage (234 degrees on candy
  thermometer), stirring constantly.  Take off the heat and add the
  remaining ingredients.  Stir quickly and thoroughly to blend.  Pour
  into a large baking pan or dish (I lightly butter it first).  Cool.
  Cut into squares and store in refrigerator.
  
  My favorite fudge recipe!!  I prefer it with walnuts instead of
  pecans and I even buy my milk chocolate candy bars with almonds
  sometimes for a little added flavor and crunch!
  
  From:  Jackie Olden's Newsletter
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Foolproof Dark Chocolate Fudge
 Categories: Candies, Microwave, Christmas
      Yield: 6 servings
 
      3    (6 ounce) pkg. semi-sweet
           -chocolate chips (3 cups)
      1    (14-ounce) can Eagle Brand
           -sweetened condensed milk
      1 ds Salt
    1/2    To 1 cup chopped nuts
  1 1/2 ts Vanilla extract
 
  FROM:      Irene Wurz
  
  In heavy saucepan, over low heat, melt chips with Eagle Brand, and
  salt.
  
  Remove from heat; stir in nuts and vanilla.  Spread evenly into a wax
  paper lined  8 or 9" square pan.  Chill 2 hours or until firm.  Turn
  fudge onto cutting board and cut into squares.
  
  MICROWAVE instructions:
  
  In 1 quart glass measure, combine chips with Eagle brand and salt.
  
  Cook on 100% power (high) 3 minutes or until chips melt, stirring
  after each 1 1/2 minutes.
  
  Stir in remaining ingredients. Proceed as above.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Frontier Fudge
 Categories: Candies, Entertain, Christmas
      Yield: 5 servings
 
           Jim Vorheis
    1/2 c  Butter
     12 oz Evaporated milk
      4 c  Sugar
     10 oz Large marshmallows
      2 oz Unsweetened chocolate,
           -chopped
     12 oz Semisweet chocolate chips
     12 oz Milk chocolate, chopped
      1 tb Vanilla
      2 c  Chopped walnuts or pecans
 
  Makes 5 pounds
  
  In 4-6 quart heavy metal pan, cook butter, evaporated milk, and sugar
  over medium-high heat until sugar is dissolved.  Heat to boiling.
  Turn heat to low, cover and continue boiling for 5 minutes without
  stirring. Turn heat to warm and stir in marshmallows until dissolved.
  Add each kind of chocolate in turn, stirring until melted. Stir in
  vanilla and nuts. Pour into lightly buttered 9x13-inch pan.  Let
  stand until firm, about 8-10 hours, before cutting.
  
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fudge a la Louise
 Categories: Candies, Chocolate, Christmas
      Yield: 6 servings
 
      4 c  Sugar
      3    Squares dark baking
           -chocolate
  1 1/3 c  Milk
      2 tb Butter, plus extra for
           -greasing platters
      1 c  Chopped nuts
  1 1/3 ts Vanilla
 
  In a heavy saucepan mix together the sugar, chocolate, and milk.
  Place the pan over high heat and stir constantly until the choclate
  is melted and the sugar is dissolved. Bring to a full boil, and lower
  the heat so the candy continues to boil gently, not vigorously. Stir
  no more. Put a candy thermometer into the center of the mixture and
  cook until the temperature reaches exactly 232 F. Meanwhile, butter a
  large platter (turkey size) and a flat pan about 11 by 13 inches.
  When the fudge reaches 232 F., pour it into the readied platter - do
  not scrape the pan, but let it drip out. Dot with 2 tablespoons
  butter and let the mixture cool until the platter feels cool
  underneath. Add vanilla. Take a large slotted spoon and start to stir
  the liquidy mixture - it will take about 15 or 20 minutes. You will
  see a steady change from dark to light color, from glossy to dull,
  from liquid to solid. When the fudge begins to get dull, add the nuts
  and mix in thoroughly. Put fudge into the large buttered pan and
  press into shape with the flat of your palms. Cut into squares; store
  in airtight container if there's any left.
  
  From: Steve Herrick Source: [Yankee Magazine - June 1981]
 
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      Title: Grandma Ruby's Fabulous Fudge
 Categories: Candies, Christmas
      Yield: 6 servings
 
      3 pk Chocolate chips
    1/2 lb Butter or margarine
     10 oz Miniature marshmallows (1
           -package)
      2 c  Chopped nuts
  4 1/2 c  Sugar
      1 lg Can evaporated milk
      1 tb Vanilla
 
  Combine chocolate chips, butter, marshmallows and nuts.  Blend sugar
  with evaporated milk and cook at a rolling boil for 6 minutes.
  Remove from heat and add vanilla.  Pour immediately into bowl with
  first four ingredients and stir until well-blended. Pour into
  buttered pans and let stand 24 hours in cool place. Makes five pounds.
  
  From the files of Grandma Ruby Williams
  
  Date help: Famous recipes for divinity, penoche, fudge, aplets and
  all the holiday favorites are collected together on our Christmas
  Nuts and Candies bulletin.  To obtain this four-page leaflet, send 3
  cents and a self-addressed envelope to Nancy Morris, Oregonian
  Hostess House, The Oregonian, 1320 S. W. Broadway, Portland 1, Or.
  
  So, when were 3 cent stamps used?  And does anyone know the relevance
  of "Portland 1"?  No zip code was given, either.  Part of a Green
  Trading Stamps ad is here, and bits of what seems to be a society
  section...this is really interesting!! At least to me....I hope I'm
  not the only one??
  
  Valerie Whittle
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Irish Creme Fudge (Microwave)
 Categories: Candies, Christmas
      Yield: 36 servings
 
      1 sm Potato (about 5 ounces)
      3 tb Irish Creme liqueur
      2    Squares (2 oz) unsweetened
           -chocolate
      3 tb Margarine/butter
      1 lb Powdered sugar, unsifted
           -(about 3-1/4 cups)
     36    Walnut pieces
 
  Fudge gets texture from potato: potatoes cooked in the microwave oven
  give this fudge its unbelievably creamy, fudgey texture.  The mellow
  flavor comes from Irish Crem liqueur, used in both the fudge and the
  icing. Use a pastry bag to pipe the icing or a spoon to drizzle it
  onto the fudge. The added bonux is that this fudge is low in fat.
  
  Designer Icing (recipe follows)
  
  Line an 8x8x2-inch pan with foil. extending foil over the edges of
  the pan. Butter foil; set the pan aside.  Prick potato 2 or 3 times
  witha fork. Cook on 100% power (High) for 4-5 minute sor until
  tender, turning over once. Cool and peel.  Mash potato (you should
  have 1/3 cup).  Add liqueur, stir until smooth.  Set aside.
  
  In a 2-quart microwave-save casserole combine chocolate and margarine;
  cook, uncovered, on High for 1-2 minutes or until almost melted,
  stirring once.  Stir until smooth.
  
  Stir potato mixture into chocolate mixture.  Slowly stir in powdered
  sugar. Stir or knead until smooth.  Press into the foil-lined pan.
  Score into thirty-six 1-1/4-inch squares.  Press a walnut piece into
  each square. Cover and chill until firm.  Holding foil at edges,
  remove the fudge from the pan; cut into squares.  Drizzle Designer
  icing over fudge.
  
  ~=>Designer Icing In a small microwave-save bowl, cook 1 Tbsp
  margarine/butter on High for 45 seconds or until melted. Beat in 1/3
  cup sifted powdered sugar and enough Irish Creme liqueur (1-2 Tbsp)
  to ake an icing of piping or drizzling consistency.
  
  Makes 36 pieces.
  
  Per serving: 91 calories, .5 gm protein, 15.7 gm carbohydrate, 3.1 gm
  fat, 0 mg cholesterol, 15.7 mg sodium.  Calories from fat: 30 percent.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Jingle Bell Fudge
 Categories: Candies, Christmas
      Yield: 64 servings
 
     12 oz Butterscotch chips
    1/2 c  Chunky peanut butter
    2/3 c  Sweetened condensed milk
    1/2 c  Walnuts (chopped)
 
  Combine butterscotch chips and peanut butter in top of double boiler.
  Place over, not boiling water until butterscotch melts; remove from
  water. Stir until blended; add milk and stir just until blended.
  Spread in foil-lined 8-inch square pan. Press chopped nuts into
  surface, if desired, and chill until firm. Cut into 1-inch squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Joann's Peanut Brittle
 Categories: Candies, Entertain, Microwave, Christmas
      Yield: 6 servings
 
      1 c  Sugar
    1/2 c  Light corn syrup
      1 ds Salt
      1    To 1/2 C shelled raw peanuts
      1 tb Butter or margerine (I use
           -margerine)
  1 1/2 ts Soda
      1 ts Vanilla
 
  Heavily grease baking sheet or jelly roll pan combine sugar, corn
  syrup and salt in 3 qt casserole Stir in peanuts.  Microwave on high
  until light brown, 8 - 10 minuts.
  
  Sitr in remaining ingredients until light and foamy.  Quickly spread
  on greased baking sheet.  Spread as thinly as possible for more
  brittle candy.
  
  Yield:  1 lb.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Macadamia-Orange Fudge (Microwave)
 Categories: Chocolate, Candies, Microwave, Christmas
      Yield: 2 servings
 
    1/2 c  Butter
  1 1/2 c  Sugar
      5 oz Evaporated milk (1 can)
      2 c  Miniature marshmallows
      1    Pkge semisweet chocolate
           -pieces (6 ounces)
    3/4 c  Macadamia nuts, chopped
      1 tb Orange-flavored liqueur
 
  Line an 8-inch square pan with foil.  Melt butter in a glass bowl on
  HIGH, 1 minute.  Stir in sugar and milk.  Cook on HIGH for 8 minutes,
  stirring every 3 minutes.  Add marshmallows and chocolate; stir and
  reheat until smooth.  Stir in nuts and liqueur.  Pour into prepared
  pan. Chill until firm.  Cut into pieces.
  
  Makes 2 pounds.
  
  [ McCALL'S; January 1990 ]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Magic Truffles
 Categories: Candies, Chocolate, Syd's book, Christmas
      Yield: 1 servings
 
      6 oz Semi-Sweet Chocolate Chips
    1/3 c  +1 tb Sweetened Condensed
           Milk
      1 pn Salt
    1/2 ts Vanilla Or Rum Extract
 
  Melt chocolate without stirring in top of double boiler.  Remove from
  heat and add condensed milk,salt and flavoring.  Stir only until
  blended. Press into a block one inch high in wax paper lined pan.
  Chill until firm. Turn out.  Remove wax paper.  Cut into serving
  pieces.  Store in airtight container.  Makes about 1/2 pound.  From:
  Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Maple Fudge
 Categories: Candies, Christmas
      Yield: 6 servings
 
      1 tb Flour
      1 c  Granulated White Sugar
      2 c  Maple Syrup
    1/4 c  Corn Syrup
    1/2 c  Milk or Cream
      1 tb Butter
 
  Mix flour and sugar in a saucepan. Add maple syrup, corn syrup, and
  milk. Cook over low heat, stirring occasionally to soft ball stage.
  (232-236 degrees) Remove from heat and drop butter on top. Cool to
  lukewarm; beat until glossy look begins to leave. Pour quickly into
  buttered pan.
  
  SOURCE:Carole Lathrop
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Marble Fudge
 Categories: Candies, Christmas
      Yield: 1 servings
 
    3/4 c  Peanut butter, divided
    1/4 c  Butter, softened
    1/4 c  Corn syrup
    1/2 ts Vanilla
      1 c  Icing sugar
    1/4 c  Chocolate chips, melted
 
  In small mixer bowl, beat together 1/2 c peanut butter, butter, corn
  syrup and vanilla.  Stir in icing sugar until well blended.
  
  Melt chocolate chips in measuring cup in the microwave or in a small
  pot on the stove and stir in 1/4 c peanut butter.  Gently stir this
  mixture slightly back into the peanut butter for a marble effect.
  
  Pour into a small pie plate or pan and refrigerate until set.  Keep in
  refrigerator.  Cut into squares.
  
  Co-op Magazine April 1993 shared by Elizabeth Rodier
  
  PEANUT BUTTER TRIVIA * Canadians eat a total of 80,849 kg of peanut
  butter a day (about 177,868 pounds or almost 89 tons) * Smooth peanut
  butter outsells crunchy by 3 to 1 * Children and men prefer smooth
  peanut butter; women prefer crunchy * Most peanut butter is eaten at
  breakfast * One acre of land grows enough peanuts to make 30,000
  peanut butter sandwiches
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Marry Ellen's Fudge
 Categories: Candies, Chocolate, Microwave, Christmas
      Yield: 6 servings
 
      1    Bag semisweet chocolate
           -chips
    1/2    Bag butterscotch chips
      1    Regular-size can Eagle milk
           -(evaporated milk)
           Vanilla extract
 
  Combine all ingredients in a microwave-safe bowl.  Microwave for 2
  minutes. Stir.  Pour into 8 x 8 inch bowl and let cool.
  
  From:  Mary Ellen Shook Posted by: Karin Brewer, Cooking Echo, 7/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Marshmallow Cream Fudge
 Categories: Candies, Christmas
      Yield: 6 servings
 
    1/2 c  Butter/margarine
      2 c  Sugar
      1 cn (5 oz.) evaporated milk (2/3
           -cup)
      1 pk (12 oz) semi-sweet chocolate
           -morsels
           OR 2 cups milk chocolate
           -morsels
      1    Jar (7-10 oz) marshmallow
           -cream
      1 ts Vanilla
      1 c  Nuts, chopped (optional)
 
  Place butter in 9x9x2 inch dish.  Heat in microwave on full power for
  1 to 1-1/2 minutes or until melted.
  
  Blend in sugar and evaporated milk.  Mix well.
  
  Cook in microwave on Level 8 (medium-high) for 15-17 minutes or until
  soft ball (see note below) stage is reached.  Stir mixture frequently
  during cooking time.
  
  Blend in chocolate morsels, marshmallw cream, vanilla and nuts.  Stir
  until smooth.  Chill until firm.  Cut into 1-inch squares.  Store in
  airtight container.
  
  NOTE:  the soft ball stage is when the candy syrup, when dripped into
  very cold water, forms a firm ball which does not flatten on removal
  from water.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mexican Fudge
 Categories: Candies, Christmas
      Yield: 64 servings
 
      4 c  Shredded cheddar cheese
      4    Beaten eggs
      4 oz Can chopped green chilies
      2 ts Chopped pimiento
      2    Bacon strips,cook,crumble
 
  Combine all ingredients, mixing well.  Spread into an ungreased 8"^
  square baking pan.  Bake at 350 F for 30 minutes.  Makes 64 one inch
  squares.
  
  Per square: 35 calories, 2.3 g protein, 2.8 g fat, .3 g carbohydrate,
  21 mg cholesterol, 52 mg sodium
  
  From: Texas Department of Agriculture Posted by: Sheila Exner -
  October 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Microwave Never-Fail Fudge
 Categories: Candies, Chocolate, Microwave, Christmas
      Yield: 1 servings
 
  2 1/2 c  Sugar
    1/4 c  Margarine
    2/3 c  Evaporated milk
      7 oz Marshmallow creme
      6 oz Chocolate chips
    1/2 oz Baking chocolate
 
  Combine sugar, margarine, milk and marshmallow creme in 2 quart
  microwave safe bowl.  Microcook on high 3 minutes.  Stir well.
  
  Continue microcooking 2 to 3 minutes more or until mixture boils.
  Reduce power to 50% and microcook 5 minutes.
  
  Add chocolate chips and shaved baking chocolate.  Stir until melted.
  Pour into buttered 8" dish.
  
  From the recipe files of Sheila Exner - September 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Microwave Creamy Fudge
 Categories: Candies, Microwave, Chocolate, Christmas
      Yield: 1 servings
 
  1 1/2 c  Sugar
     12 oz Evaporated milk
    1/4 c  Butter or margarine
      2 c  Miniature marshmallows
     12 oz Chocolate chips (2 cups)
      1 ts Vanilla
      1 c  Chopped nuts (optional)
 
  Mix sugar, milk, butter and a dash of salt in a 3 quart microwave safe
  bowl.  Cover loosely with wax paper.  Microcook on high 4 minutes.
  
  Uncover, Microcook 10 minutes more, stirring every 3 minutes.
  
  Continue cooking, stirring every 2 minutes, until candy thermometer
  reads 234 to 240 degrees. (soft ball stage).  Stir in marshmallows
  and chocolate chips and nuts if using.  Stir vigorously until creamy
  and slightly glossy.
  
  Spread in a buttered 11x7 pan.  Refrigerate 2 hours or until set.
  
  From the recipe files of Sheila Exner - September 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Microwave Pecan Brittle
 Categories: Candies, Microwave, Christmas
      Yield: 6 servings
 
      1 c  Pecan halves
      1 c  Sugar
    1/2 c  Light corn syrup
    1/8 ts Salt
      1 ts Butter
      1 ts Vanilla
      1 ts Baking soda
 
  Stir pecans, sugar, syrup, and salt together in a 1 1/2 quart glass
  bowl. Microwave on HIGH 7 to 8 minutes, stirring well after 4
  minutes. At the end of 8 minutes, add butter and vanilla. Blend well.
  Return to microwave and cook on HIGH 1 to 2 minutes more. Remove and
  add baking soda and gently stir until mixture is light and foamy.
  Pour onto lightly greased cookie sheet and let cool 30 minutes to 1
  hour. Break into pieces and store in airtight container.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Milk Chocolate and Orange Truffles
 Categories: Candies, Christmas
      Yield: 21 servings
 
           Karen Mintzias
    1/2 c  Whipping cream
     24 oz Milk chocolate (imported)
           - finely chopped
      2 tb Unsalted butter
  1 1/2 ts Grated orange peel
           Unsweetened cocoa powder
      2 ts Solid vegetable shortening
 
  Line a cookie sheet with foil.  Bring cream to simmer in heavy medium
  saucepan.  Reduce heat to low.  Add half the chocolate and whisk until
  melted.  Whisk in butter and orange peel.  Freeze until chocolate
  mixture is firm enough to mound on spoon, about 40 minutes.
  
  Drop mixture by rounded tablespoons onto foil-lined sheet, spacing
  apart. Freeze until almost firm but still pliable, about 30 minutes.
  Roll each in cocoa powder.  Then roll between palms of hands into
  ball.  Place on same sheet.  Freeze until firm, about 1 hour.
  
  Melt remaining half of chocolate with shortening in top of double
  boiler over simmering water, stirring until smooth.  Remove mixture
  from over water.  Grasp 1 truffle between thumb and index finger;
  roll truffle in melted chocolate, coating completely.  Shake to
  remove excess chocolate. Place truffle on same foil-lined sheet.
  Repeat with remaining truffles. Refrigerate until coating is firm,
  about 1 hour.
  
  Dust truffles with cocoa powder, brush off excess.  (Can be prepared 2
  weeks ahead.  Store in refrigerator in an air-tight container.)  Let
  stand at room temperature 10 minutes and serve.
  
  Source: Bon Appetit magazine - September 1991 Typed for you by Karen
  Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mocha Fudge
 Categories: Candies, Christmas
      Yield: 30 servings
 
      1 lb Dark chocolate, broken into
           Pieces
      1 lb Can sweetened condensed milk
  2 1/2 oz Butter
      1 tb Instant coffee
      1 ts Boiling water
 
  Grease and line lamington pan with foil. Place chocolate, condensed
  milk and butter in saucepan, stir constantly over low heat until
  mixture is smooth. Blend coffee and water together until coffee is
  dissolved, add to chocolate mixture, stir until evenly combined. Pour
  into prepared pan, refrigerate until set. Cut into squares to serve.
  
  Cover with plastic wrap and refrigerate until required.
  
  Makes about 30.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mocha Truffles
 Categories: Candies, Christmas
      Yield: 30 servings
 
 11 1/2 oz Milk chocolate chips
    1/2 c  Whipping cream
      2 ts Instant coffee granules
      2 ts Coffee-flavored liqueur
    2/3 c  Vanilla wafer crumbs
 
  Melt chips with whipping cream and coffee granules in heavy, medium
  saucepan over low heat, stirring occasionally.  Whisk in liqueur until
  blended.  Pour into pie pan.  Refrigerate until mixture is fudgy, but
  soft, about 2 hours.  Shape about 1 T of the mixture into 1 1/4 inch
  ball by rolling between your palms. Place balls on waxed paper. Place
  crumbs in a shallow bowl.  Roll balls in crumbs; place in petit four
  or candy cases.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut Brittle - Micro
 Categories: Candies, Microwave, Christmas
      Yield: 6 servings
 
    1/2 c  White Karo Syrup
      1 c  Sugar
      1 c  Salted, roasted Peanuts
      1 ts Vanilla
      1 ts Butter
      1 ts Baking Soda
 
  Use 4 cup Pyrex Measuring cup & short handled wooden spoon - leave in
  while cooking.
  
  Mix Syrup and Sugar thoroughly. Micro 4 minutes High power Add
  Peanuts. Micro 3-5 minutes on High or until light brown, usually
  takes at least 4 minutes - watch carefully.
  
  Add Vanilla and butter. Micro 1/2 - 1 minutes unless brown enough.
  Take out and sprinkle soda. Stir well as this makes syrup foamy. Pour
  on Teflon or well-greased cooking sheet, spread very thin. Let cool
  and break apart.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut Butter Brittle
 Categories: Candies, Christmas
      Yield: 1 servings
 
      2 c  Sugar
    1/3 c  Chunky Peanut Butter
    1/2 c  Light Corn Syrup
      1 ts Baking Powder
    1/2 c  Water
 
  Grease 2 large baking sheets. Place on wire racks. In heavy 1 1/2
  quart saucepan, add first 3 ingredients, stiring constantly. Boil
  over medium heat. Cook with out stirring til mixture is 300 degrees
  on candy thermometer. Stir in peanut butter, blend well. Remove from
  heat. Quickly, but gently, stir in soda. Immediately pour onto cookie
  sheets. Don't spread. Cool for 3 to 5 minutes till cool enough to
  handle. With hands grasp candy by edges, lifting slightly, pull as
  thin as possible. Cool. Break into irregular pieces. Store in tightly
  covered container. Makes 1 1/4 pounds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut Butter Chocolate Fudge
 Categories: Candies, Christmas
      Yield: 6 servings
 
     12 oz Pkg peanut butter chips
     14 oz Can condensed milk
    1/4 c  Butter
    1/2 c  Chopped peanuts (optional --
           -I leave these out)
     16 oz Pkg semi-sweet chocolate
           -chips
 
  Line an 8 inch (or you can use a 9x13 inch) pan with wax paper.
  
  Melt peanut butter chips, 6 oz condensed milk and 2 Tbsp butter,
  stirring occasionally.  Remove from heat.  Stir in peanuts.  Spread
  in pan.
  
  In another saucepan, melt chocolate chips, 4 oz condensed milk, and 2
  Tbsp butter.  Spread on top of peanut butter mixture.  Chill 2 hours,
  until firm.
  
  Turn onto cutting board.  Peel off paper and cut int squares.  Store
  tightly covered.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut-Chocolate Fluff Fudge
 Categories: Candies, Chocolate, Christmas
      Yield: 3 servings
 
MMMMM--------------------PEANUT BUTTER FUDGE-------------------------
      2 c  Sugar
      1 c  Milk
    1/2 ts Salt
      1 c  Whipped marshmallow creme
    1/2 c  Peanut butter

MMMMM----------------------CHOCOLATE FUDGE---------------------------
      2 c  Sugar
      1 c  Unsweetened cocoa
    1/4 ts Salt
      1 c  Milk
      3 tb Butter or margarine
      1 c  Whipped marshmallow creme
      1 ts Vanilla extract
 
  Servings: about 3 pounds
  
  DIRECTIONS: Peanut Butter Fudge: Grease 10 by 7 inch baking pan; set
  aside. (If making only one kind of fudge, use 8 by 8 inch baking pan.)
  
  Into 6 quart heavy saucepan, measure sugar, milk and salt. Over medium
  heat,heat to boiling, stirring constantly.
  
  With candy thermometer in place, cook, without stirring, until
  temperature reaches 235-F or soft ball stage (when a small amount of
  mixture dropped into very cold water forms a ball which flattens on
  removal from water). Remove saucepan from heat.
  
  Without stirring, allow mixture to cool to 110-F or lukewarm, about 45
  minutes (bottom of pan will feel comfortably warm).
  
  Stir in marshmallow creme and peanut butter. With wooden spoon, beat
  mixture until it holds its shape and loses some of its gloss, about 5
  to 7 minutes. Turn fudge into prepared pan. Allow fudge to set, about
  30 minutes.
  
  Meanwhile, prepare Chocolate Fudge. Pour chocolate layer over peanut
  butter layer; allow to set completely.
  
  Chocolate Fudge: Into 6 quart heavy saucepan measure sugar, cocoa and
  salt. Over medium heat,gradually add milk and butter or margarine.
  Stirring constantly, heat to boiling.
  
  With candy thermometer in place, cook, without stirring, until
  temperature reaches 235-F or soft ball stage (when a small amount of
  mixture dropped into very cold water forms a ball which flattens on
  removal from water). Remove saucepan from heat.
  
  Without stirring, allow mixture to cool to 110-F or lukewarm, about 45
  minutes (bottom of pan will feel comfortably warm).
  
  Stir in marshmallow creme and vanilla. With wooden spoon, beat mixture
  until it holds its shape and loses some of its gloss, about 5 to 7
  minutes. Turn into prepared pan.
  
  Source: Mom's old magazine clippings- 1940's to 1970's Green Bay Press
  Gazette (newspaper), December 13, 1978
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peppermint Fudge Squares
 Categories: Candies, Christmas
      Yield: 2 servings
 
    2/3 c  Evaporated milk
  1 2/3 c  Sugar
      2 tb Butter
    1/2 ts Salt
      2 c  Marshmallows (mini's)
  1 1/2 c  Chocolate chips
    1/2 ts Peppermint extract
    1/2 c  Chopped walnuts
 
  Mix milk, sugar, butter and salt in a pot.  Bring to a full boil,
  then boil for 5 minutes stirring constantly.  Remove from heat.  Add
  marshmallows, chocolate chips, flavoring and walnuts.  Stir
  vigorously until marshmallows are melted and thoroughly blended.
  Pour into 8 inch square pan. Chill. Makes about 2 pounds.
  
  Origin:  My Mom, Shirley Whittaker, Richmond B.C. Canada. Shared by:
  Sharon Stevens  Oct/91
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pinto Bean Fudge
 Categories: Candies, Christmas
      Yield: 8 servings
 
    2/3 c  Canned milk (or light cream)
  1 1/2 c  Mini marshmallows
  1 1/2 c  Strained pinto beans
      1 ts Vanilla
  1 2/3 c  Sugar
    1/2 c  Nuts
  1 1/2 c  Chocolate chips
 
  Combine sugar and milk in kettle.  Boil 5 minutes, stirring
  constantly. Add remaining ingredients and stir until marshmallows
  melt. Pour into buttered pan; cool and cut into squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pistachio Swirl Fudge
 Categories: Candies, Microwave, Chocolate, Christmas
      Yield: 50 servings
 
      1 pk (3-oz.) cream cheese
      1 cn (14-oz.) sweetened condensed
           -milk, divided
    1/2 ts Vanilla
      3 pk (6-oz. each) semisweet
           -chocolate pieces
      1 tb Sweet butter or margarine
    1/2 c  Coarsely chopped pistachio
           -nuts
 
  Place cream cheese in small glass bowl of electric mixer or in a
  1-quart microwave-safe bowl. Microwave on HIGH (100%) 15 to 25
  seconds or until cream cheese has softened. Add 2 tablespoons of the
  sweetened condensed milk and the vanilla. Beat on low speed just
  until mixture is smooth; set aside.
  
  Place remaining sweetened condensed milk, semisweet chocolate and
  butter in a 2 1/2-quart microwave-safe bowl. Microwave on medium
  (50%) 2 to 3 1/2 minutes or until mixture can be stirred smooth and
  is glossy, stirring twice. Stir in pistachio nuts.
  
  Spread chocolate mixture evenly into prepared pan. Drop cream cheese
  mixture, by spoonfuls, over chocolate; swirl lightly over chocolate.
  Let stand until firm or place in refrigerator. Cut into 25 even
  squares by making 4 lengthwise and 4 crosswise cuts equidistant from
  each other, then cut each square diagonally in half. Store in
  airtight container with waxed paper between layers. Keeps best if
  refrigerated. Makes 50.
  
  From: Steve Herrick Source: [1,001 HOME IDEAS, FEBRUARY 1990]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Potato Fudge
 Categories: Candies, Chocolate, Potatoes, Christmas
      Yield: 1 servings
 
      3 oz Unsweetened chocolate
      3 tb Butter or regular margarine
    1/3 c  Unseasoned mashed potatoes
      1 ts Vanilla
      1 ds Salt
      1 lb Confectioners sugar
      1 ts To 2 ts milk
           Flaked coconut
           Chopped walnuts
 
  Melt chocolate and butter in saucepan over low heat.  Remove from
  heat. Add mashed potatoes, vanilla and salt.  Mix well.  Sift
  confectioners sugar into large bowl. Add chocolate mixture, mixing
  well. Mixture will be crumbly. Add 1-2 tsp milk, if necessary, to
  make a mixture that can be kneaded. Turn out on board and knead until
  smooth. Shape mixture into two rolls, 12 inches long and 1-1/4 inch
  in diameter. Roll in coconut or walnuts. Cut into 1/2 inch thick
  slices. Makes 48 pieces. Origin: Farm Journal's Choice Chocolate
  Recipes Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Quick Fudge
 Categories: Candies, Christmas
      Yield: 6 servings
 
      1 lb Box confectioner's sugar
      6 tb Butter or margarine
    1/4 c  Milk
    1/2 ts Salt
      1 ts Vanilla
    1/4    To 1/2 cup cocoa, depending
           -on how rich you want it
 
  My mom has been making fudge for years from a recipe she found on the
  side of a box of Domino's Powdered Sugar. The last time I found
  Domino's sugar, they weren't putting this recipe on the side of the
  box any more, so I'll go ahead and post it. Warning: it's fattening,
  very rich, but you can make it in less than a half hour and without
  all the beating and stirring that fudge normally takes.
  
  QUICK FUDGE
  
  Melt butter in bottom of large saucepan. Stir in confectioner's sugar,
  followed by all other ingredients. Keep stirring until mixture comes
  to a full boil. Pour mixture into an 8-inch square buttered pan. Let
  cool, cut into small squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Quick Fudge (Mom's)
 Categories: Candies, Christmas
      Yield: 6 servings
 
      1 lb Box confectioner's sugar
      6 tb Butter or margarine
    1/4 c  Milk
    1/2 ts Salt
      1 ts Vanilla
    1/4    To 1/2 cup cocoa, depending
           -on how rich you want it
 
  From: Donna Ransdell, originally from:
  
  My mom has been making fudge for years from a recipe she found on the
  side of a box of Domino's Powdered Sugar. The last time I found
  Domino's sugar, they  weren't putting this recipe on the side of the
  box any more, so I'll go ahead  and post it. Warning: it's fattening,
  very rich, but you can make it in less than a half hour and without
  all the beating and stirring that fudge normally takes.
  
  QUICK FUDGE
  
  Melt butter in bottom of large saucepan. Stir in confectioner's sugar,
  followed by all other ingredients. Keep stirring until mixture comes
  to a full boil. Pour mixture into an 8-inch square buttered pan. Let
  cool, cut into small squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Quickie Fudge
 Categories: Candies, Christmas
      Yield: 6 servings
 
      1 lb Confectioners' sugar
    1/2 c  Cocoa
    1/4 c  Milk
    1/2 c  Butter/margarine
      1 ts Vanilla
    1/2 c  Nuts, chopped
 
  Blend together confectioners' sugar and cocoa in a 8x8x2 inch dish.
  Pour in milk.  Place butter on top.  Heat in microwave on full power
  for 2 minutes, or until butter is melted.  Stir well to mix
  ingredients.
  
  Add vanilla and nuts.  Stir until blended.  Place in freezer for 20
  minutes, or in refrigerator for 1 hour.  Chill.  Cut into 1-inch
  squares. Store in airtight container.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Raisin Peanut Fudge
 Categories: Candies, Christmas
      Yield: 6 servings
 
      2 c  Icing sugar
      1 c  Butter or margarine
    1/2 c  Peanut butter.
      1 c  Chopped salted peanuts
      1 c  Raisins
 
  Melt butter in a saucepan and heat until bubbly. Add the peanut
  butter and continue heating until peanut butter becomes smooth and
  more liquidy.  Pour into the icing sugar and then add the nuts and
  raisins.  Mix together until thoroughly combined.  Spoon into a
  greased 8 inch square pan and chill until set. Store in refrigerator.
  
  Origin:  Cariboo Observer, November 20, 1985, (local newspaper)
  Shared by: Sharon Stevens  Aug/91
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rich Orange-Chocolate Truffles
 Categories: Candies, Chocolate, Entertain, Gift, Christmas
      Yield: 2 servings
 
    1/3 c  Heavy cream
    1/4 c  Butter or margarine
      6 oz Pkg semisweet chocolate
           -chips
      2 tb Grated orange peel
      1 ts Orange extract
           COATINGS
           Ground natural pistachio
           -nuts
           Unsweetened cocoa powder
           Confectioners' sugar
           Chocolate jimmies
 
  Stir the cream and chocolate chips in a small heavy saucepan over
  medium heat until bubbling and chocolate is almost melted.  Remove
  from heat. Stir until the chocolate is completely melted and the
  mixture is smooth. Stir in the grated orange peel and orange extract.
  Pour the mixture into a shallow baking pan and refrigerate until firm
  enough to shape, about 40 minutes. Meanwhile, spread 2 to 3
  tablespoons of each coating ingredient in individual shallow dishes.
  Divide the cold chocolate mixture into 24 equal portions.  Roll each
  portion into a ball. Roll the balls in the coatings, 6 per coating,
  to cover completely. Place the balls as they are coated in 1-inch
  paper or foil bonbon cups. Store in an airtight container in the
  refrigerator for up to 2 weeks.
  
  Makes 2 dozen truffles.
  
  [REDBOOK; Nov 1990]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rum Pecans
 Categories: Alcohol, Candies, Christmas
      Yield: 6 servings
 
      2 c  Pecan halves
    1/4 c  Sugar
      2 tb Dark rum
      2 ts Instant coffee
    1/4 ts Cinnamon
      1 ds Salt
 
  Combine all ingredients in a small saucepan and cook over medium heat,
  stirring constantly, about 15 minutes, until sugar is melted and nuts
  are well coated. Pour out onto oiled wax paper and separate halves of
  pecans as they cool.
  
  Source: Mom's old magazine clippings- 1940's to 1970's Green Bay Press
  Gazette (newspaper), December 13, 1978
  
  From Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rum Truffles
 Categories: Candies, Christmas
      Yield: 30 servings
 
     12 oz Semisweet chocolate chips
    1/2 c  Whipping cream
  1 1/2 ts Rum extract
      1 ts Vanilla
    1/2 c  Powdered sugar
    1/4 c  Unsweetened cocoa powder
 
  Melt chips with whipping cream in heavy, medium saucepan over low
  heat, stirring occasionally.  Whisk in rum extract and vanilla until
  blended. Pour into pie pan.  Refrigerate until mixture is fudgy, but
  soft, about 75 minutes.  Shape about 1 T into 1 1/4 inch ball. To
  shape, roll mixture in your palms. Place balls on waxed paper. Sift
  powdered sugar and cocoa into a shallow bowl.  Roll balls in
  sugar-cocoa mixture; place in petit four or candy cases.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: See's Fudge Candy (The "Original" Recipe!)
 Categories: Candies, Christmas
      Yield: 25 servings
 
  4 1/2 c  Sugar
      3 pk Chocolate chips (12 oz ea)
    1/2 lb Margarine
      1 ts Vanilla
      1 cn Evaporated milk
      7 oz Marshmallow cream
      2 c  Nuts
 
  Mix 4 1/2 cups sugar with one (1) can evaporated milk.  Boil 7 to 8
  minutes, stirring often. (rolling boil)
  
  Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar
  marshmallow cream, 1/2 lb. melted margarine.
  
  Cream margarine and marshmallow together and add chocolate chips.
  
  Pour hot mixture over chocolate mixture.
  
  After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla,
  blend well, pour into buttered pans and chill in refrigerator.  Cut
  into squares before firm.
  
  This recipe makes about 5 lbs of fudge.  No one has attempted a
  calorie count, but it's estimated that each piece contains about 47
  gazillion calories.  Dieters, beware!
  
  HISTORICAL NOTE:  Given to Amy DeVore by Emma Julian c. 1930, this is
  "supposedly" the original recipe for See's Fudge, produced by the
  See's Candy Company, Los Angeles.  Emma allegedly worked for See's
  and later owned her own candy store.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Smith College Fudge
 Categories: Candies, Christmas
      Yield: 1 servings
 
      1 c  Granulated sugar, 1 cup
           -brown sugar--firmly packed,
           -1/4 cup molasses,
    1/2 c  Light cream, 2 squares (2
           -oz) unsweetened chocolate,
    1/4 c  Butter
  1 1/2 ts Vanilla
 
  Combine the 2 sugars, molasses, cream and coarsely chopped chocolate
  in  a saucepan. Cook over a moderate heat, stirring until sugar and
  chocolate have melted. Continue cooking, WITHOUT STIRRING, until
  mixture reaches 238 degrees or until a few drops tested in cold water
    form a soft ball. Remove from heat, stir in butter and vanilla,
  cool slightly, then beat until fudge begins to harden. Pour onto a
  buttered platter and cut into squares before the fudge is completely
  hard. Makes about 1 1/4 lbs.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Super Chocolate Fudge
 Categories: Candies, Christmas
      Yield: 34 servings
 
      1 pk Semi sweet chocolate chips
           -(350gr)
      1 cn Sweetened condensed milk
  1 1/4 c  Icing sugar
      1 pn Salt
      1 ts Vanilla
    1/2 c  Chopped nuts
 
  In heavy saucepan, over low heat, melt chocolate chips with condensed
  milk; stir in remaining ingredients.  Spread evenly in waxed paper
  lined 8 inch square pan.  Chill 2-3 hours or until firm. Turn fudge
  onto cutting board, peel of paper, cut into squares. Store loosely
  coved at room temperature. Makes about 3/4 of a pound.  May be
  wrapped and frozen for up to six weeks. Thaw at room temperature
  before serving.
  
  Origin:  Canadian Living magazine, Eagle Brand milk ad, Dec/88.
  Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tropical Fudge
 Categories: Candies, Christmas
      Yield: 2 servings
 
  1 1/4 c  Sugar
    1/2 c  Molasses
    1/3 c  Hot water
      2 tb Butter or margarine
    1/4 ts Salt
      6 oz Semisweet chocolate pieces
      2 c  Finely chopped Brazil nuts
      1 cn Flaked coconut
    1/2 c  Finely chopped Brazil nuts
 
  Servings: 2 pounds
  
  DIRECTIONS: In saucepan, mix sugar, molasses, hot water, butter and
  salt. Stir over low heat until a small amount of the mixture forms a
  soft ball when dropped in cold water (240-F). Remove from heat; add
  chocolate; do not stir. Cool to 150 F, and stir until chocolate is
  well blended. Add 2 cups nuts and coconut. Pour into buttered 8x8x2"
  pan, and press in 1/2 cup nuts. Let stand in cool place several hours
  before cutting in squares.
  
  Source: Mom's old magazine clippings- 1940's to 1970's
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Truffes Au Chocolat (Chocolate Truffles)
 Categories: Chocolate, Candies, Christmas
      Yield: 1 servings
 
      3 oz Chocolate
  1 1/2 oz Butter
      2 oz Powdered sugar
      2 tb Fresh cream
 
  Preparation: Put cream, butter and grated chocolate into a pan. The
  chocolate need not be grated fine. The cream can be replaced by
  skimming the top off raw milk poured into a wide basin and allowed to
  settle. Melt butter, chocolate, and cream in a double boiler,
  stirring to mix well. When melted, remove the double boiler from the
  fire, leaving the hot water in the bottom pan to keep it warm. Sift
  the powdered sugar in slowly, so that it will not form lumps,
  stirring constantly. Let stand 24 hr. in a cool place. (In winter, 12
  hr. in a cold room will do.) At the end of this time, cut a piece of
  this chocolate about the size of a small nut, using a knife or spoon.
  Roll it into a ball in the palm of the hand until the outside of the
  bonbon begins to melt a little. Then roll it in grated or granulated
  chocolate, which will stick to it perfectly. Let stand 2 hr. before
  serving, but in a place that is not too cold, because these truffles
  are better when they are a little soft. Instead of rolling them into
  balls, you can also shape them to look more like truffles.
  
  Source   : The Art of French Cooking Posted by: Rina de Jong
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Truffes Pralinees (Praline Truffles)
 Categories: Chocolate, Candies, Christmas
      Yield: 1 servings
 
    1/2 lb Good chocolate
           About 1/2 glass water
      3    Egg yolks
      3 oz Butter
  1 1/2 oz Praline paste
 
  Slowly melt the chocolate in the water, bring to a gentle boil,
  remove from the fire, and add the yolks, beating with a spatula, then
  replace on a low fire to poach the eggs in the chocolate. Do not stop
  beating. Remove from the fire and add the butter and the praline
  paste. Let cool, beating from time to time (this cooling takes a
  rather long time). When the mixture begins to solidify, take some
  with a spoon, place it in some grated chocolate (prepared in
  advance), and shape to resemble real truffles. These truffles keep a
  week. To keep a longer time, substitute vegetable shortening for the
  butter.
  
  Source   : The Art of French Cooking Posted by: Rina de Jong
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Truffles Royale
 Categories: Candies, Chocolate, Alcohol, Christmas
      Yield: 6 servings
 
    3/4 c  Whipping cream
    1/4 c  Butter
    1/4 c  Orange liqueur
      7    Squares Semi sweet chocolate
           Dipping:
      8    Squares unsweetened
           -chocolate
 
  Combine cream and butter.  Bring to a boil over medium heat.  Remove
  from heat; add ligueur and chocolate. Stir until chocolate is
  entirely melted. chill mexture until firm enough to handle, about 3-4
  hours. Using a teaspoon, form and roll mixture into small balls.
  Chill for another hour.
  
  Partially melt chocolate.  Then place chocolate over saucepan of
  lukewarm water (approx 88F) Place chilled truffle on a fork. Dip into
  chocolate; gently scrape away excess chocolate from under tines of
  fork. Place on waxed paper lined trays. Chill until chocolate is set.
  
  Origin: Canadian Living, December 1988.  Bakers Chocolate Ad. Shared
  by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Two Minute Velvet Fudge
 Categories: Candies, Christmas
      Yield: 1 servings
 
      1    Milk chocolate chips (12 oz)
      1    Semisweet chocolate (6 oz)
      1 cn Sweet condensed milk (14 oz)
    1/3 c  Confectioners sugar
      1 ts Vanilla
      1 c  Chopped nuts
 
  Grease a 8" x 8" pan.  Microwave the chips and condensed milk,
  uncovered, in a 2 quart bowl, on high, for 2 minutes.  Stir until
  smooth.  Stir in sugar and vanilla, then add nuts until well blended.
  Pour into a prepared pan, and spread evenly.  Chill until firm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vassar Fudge
 Categories: Candies, Christmas
      Yield: 1 servings
 
      2 c  Sugar
      2    Squares (2 oz) unsweetened
           -chocolate
      1 c  Light cream
      1 tb Butter
 
  Fudge was popular in the 19 th cntury at women's colleges. These
  recipes come froma booklet in 1905.
  
  Combine sugar, coarsely chopped chocolate, and cream.  Cook
  overmoderate heat, stirring only until sugar and chocolate have
  melted.  Continue cooking until mixture reaches 238 degrees or until
  a few drops tested in cold water form a soft ball. Remove from heat,
  add butter, and cool slightly. Beat until fudge begins to harden,
  then transfer to a buttered platter. Cut intosquares before the fudge
  is absolutely firm. Makes a little more than 1 pound. VARIATIONS: To
  make Wellesley Fudge, add 1/2 lb of marshmallows when the candy is
  removed from the heat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Velveeta Cheese Fudge
 Categories: Chocolate, Candies, Christmas
      Yield: 6 servings
 
      1 lb Margarine or Butter
      1 lb Velveeta Cheese
      1 c  Cocoa
      4 lb Powdered Sugar
      2 c  Nuts, Chopped
      2 ts Vanilla
 
  Melt margarine and cheese together.  Mix in remaining ingredients.
  Spread in greased pan. Cool. Cut in squares. Keep in refrigerator.
  Makes enough for a big party.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Very Old Fudge
 Categories: Candies, Chocolate, Christmas
      Yield: 6 servings
 
      2 c  White sugar
    1/2 c  Corn syrup
    1/2 c  Milk or cream
      1 ts Butter
      1 ts Vanilla
 
  Mix the first 4 ingredients, stirring occasionally. Boil until soft to
  medium ball stage. Cook, add vanilla and beat with a wooden spoon
  until stiff. Add nuts and cherries if desired. For chocolate fudge,
  add 2 tbls. cocoa.
  
  From the book "Treasured Mennonite Recipes" by Mennonite Community
  Relief Sales Volume 1
  
  AR/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Whiskey Balls
 Categories: Candies, Christmas
      Yield: 36 servings
 
      3 c  Vanilla wafer crumbs
    1/2 c  Finely chopped pecans
    1/2 c  Unsweetened cocoa
      2 c  Confectioner's sugar
    1/2 c  Bourbon
      3 tb Light corn syrup
           Salt, if desired
 
  1.  Blend together the crumbs, nuts, cocoa, 1 cup confectioner's
  sugar, bourbon, corn syrup, and a dash of salt.  Form into small
  balls the size of walnuts.
  
  2.  Roll each ball in the remaining 1 cup confectioner's sugar and
  place on a cookie sheet.  Chill in the refrigerator for several hours
  or overnight.
  
  Note:  It is traditional in the South to use bourbon, but rye may
  also be used. This confection -- or at least a version of it -- was
  an early Southern version of those chocolate truffles that became the
  rage for chocolate lovers during the 1980s in this country. The
  whiskey balls are made, of course, with cocoa rather than chocolate.
  
  ~-From Craig Claiborne's "Southern Cooking"
  
  ~-Lovingly hacked in for the FIDO Cooking Echo by Wesley Pitts, the
    Bourbon Cowboy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: White Chocolate-Coffee Truffles
 Categories: Candies, Christmas
      Yield: 6 servings
 
    3/4 c  Whipping cream
      1 tb Instant espresso or coffee
           -powder
     14 oz White chocolate, very finely
           -chopped
      2 tb Kahlua
           Dipping chocolate:
      1 lb White chocolate, very finely
           -chopped
      2 ts Vegetable oil
      3 tb Chocolate-covered coffee
           -beans, very finely chopped
 
  1. To make the truffles: In a medium saucepan, bring the cream and
  espresso powder to a boil.  pour over the chocolate and whisk until
  completely melted.  whisk in the Kahlua. Refrigerate until completely
  chilled and firm.
  
  2. With a tsp, place pieces of the chocolate onto a foil-lined baking
  sheet.  Refrigerate to firm; roll into balls and refrigerate again for
  about 30 minutes.
  
  3. To prepare the dipping chocolate: In the top of a double boiler
  set over hot water, place the chocolate and oil. stir until almost
  melted. Remove the top of the double boiler from the heat and stir
  until the chocolate has completely melted.  continue to stir until
  the chocolate has cooled and reaches a temperature of 90 degrees.
  
  4. Prepare 2 baking sheets by lining with aluminum foil.  Dip each
  candy center in the melted chocolate, shake off the excess and place
  on the baking sheet.  When you have dipped a row of candies, top each
  with a little of the chocolate- covered coffee bean.  Before each
  dipping, stir the chocolate vigorously with your fingers.  If the
  centers become too soft, chill for about 30 minutes.
  
  5. Let the candies set for about 2 hours before storing in
  refrigeration. If the centers start to come through the bottoms of
  the chocolates, as often happens with soft mixtures, dip the bottoms
  again in melted and cooled chocolate.
  
  Source:  Seattle Times Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: White Russian Truffles
 Categories: Candies, Chocolate, Christmas
      Yield: 6 servings
 
  1 3/4 lb Milk chocolate, divided
      1 c  Whipping cream
    1/4 c  Kahlua
 
  1.   Chop finely 1 lb of the chocolate.  Melt in a double boiler to
  120 degrees.  Measure the cream into a 3-quart saucepan and bring
  just to the boil.  Remove from the heat and cool to 120 degrees.  Add
  the chocolate to the cooled cream and stir until the mixture is
  smooth.
  
  2.   Stir the Kahlua into the chocolate, mixing well.  scrape onto a
  baking sheet and refrigerate until firm.
  
  3.   Finely grate the remaining 3/4 lb of the chocolate.  (This is
  easiest to do using the grater blade of a food processor.) Remove the
  filling from refrigeration and form into small rough balls.  Place on
  a baking sheet lined with wax paper.
  
  4.   Roll the truffles in the grated chocolate, pressing gently to
  adhere.
  
  5.   Refrigerate overnight.  Remove from refrigeration 15 minutes
  before serving.  Note:  these truffles do not hold well at room
  temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Raspberry Almond Christmas Bars
 Categories: Gift, Christmas, Cookies, Dessert, Snack
      Yield: 2 servings
 
      1    Envelope pie crust mix (they
           -say robin hood)
    1/4 c  Raspberry jam
    1/2 c  Butter, softened
    2/3 c  Sugar
      2    Eggs
    2/3 c  Flour
    1/4 ts Salt
           Red and green food coloring
           FROSTING:
      2 tb Butter, softened
  1 1/2    To 2 cups sifted icing sugar
      2 tb Cream or milk
      1 ts Almond extract
 
  BATTER:
  
  Prepare pastry mix according to package directions for one crust
  unbaked pie shell.  Line an 8" square cake pan with pastry.  Spread
  with raspberry jam. Cream butter and sugar together thoroughly.  Add
  eggs, beating until light and fluffy.  Add flour and salt; blend
  well. Divide batter in half. Color half pink and half green.  Put
  small spoonfuls of each mixture alternately on jam layer.  Tap pan
  gently on counter to even out the batter.  Bake in a 350 F oven for
  35-40 minutes or until toothpick inserted in centre comes out clean.
  Cool completely. Beat frosting ingredients together until smooth and
  creamy, adding enough icing sugar to make a spreading consistency.
  Spread over cooled squares. Makes about 2 dozen bars.
  
  Origin:  Recipes Only, Oct/87 Shared by: Sharon Stevens Oct/91
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Candied Pineapple
 Categories: Microwave, Holiday, Gift, Pineapple, Candy
      Yield: 6 servings
 
      1 c  Sugar
      1 cn (20 ounce) pineapple slices
           -packed in own juice,
           Drained and 1/3 cup juice
           -reserved
      2 tb Light corn syrup
 
  Kinda fun to do for the Holidays....
  
  Sugar
  
  In 3 qt casserole, combine 1 cup sugar, 1/3 cup reserved juice and
  the corn syrup. Arrange five pineapple slices in single layer over
  sugar mixture. Microwave on High 8-12 min. or until sugar dissolves
  and slices are glossy and transparent on edges, turning over and
  rearranging every 4 minutes. Remove slices to wire rack and cool.
  They will become more transparent as they cool.  Add remaining slices
  to the hot syrup and repeat as above. When slices have cooled
  completely, coat with sugar. Cover with wax paper and let stand on
  wire rack at least 24 hours to dry. Recoat with sugar. Slices will be
  slightly sticky. Store in airtight container with wax paper between
  layers no longer than 2 weeks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Aunt Velma's Shortbread
 Categories: Cookies, Holiday, Scottish, Heritage, Nova scotia
      Yield: 1 servings
 
      1 c  Butter
    1/2 c  Sugar,icing
  2 1/2 c  Flour, all purpose - sifted
 
  Preheat oven to 350Fø. Place butter in bowl, should be at room
  temperature. Add icing sugar. work together with hands. Add flour.
  Keep working with hands till well mixed. Put the dough on a board and
  pat to 1/2" thickness. Cut in rectangles or fancy designs. Bake 20 -
  25 minutes at 350Fø till light brown on edges. Anne's note, it is
  easier to make this recipe in the food processor.
  
  Source: my Aunt Velma via my grandmother in Nova Scotia's recipe box
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Quebec Apple Dumplings
 Categories: Desserts, Holiday, French can, My
      Yield: 1 servings
 
      1    Pie dough (double batch)
    1/4 c  Cheddar cheese-grated
     12    Apples; medium- peeled &
           -cored
    1/2 c  Mincement
    1/4 c  Rum
           Butter
    3/4 c  Sugar
    1/4 c  Sugar; Brown
    1/4 c  Cream
           Lemon rind; 1/2 lemon
 
  Preheat oven to 400F. Make enough pie enough to roll into 12 6"x6"
  squares (about a double batch.) Sprinkle each square with 1 tsp
  grated cheddar. Peel and core apples and place one on each square.
  Fill the centre of each apple with 2 tsp (or 1 heaping tsp) of
  mincement, 1 tsp of rum, a dot of butter and 1 Tablespoon sugar.
  Bring diagonally opposite corners of dough over the apple to form
  ears at the top. Cover the 'ears' with aluminium foil. Mix the brown
  sugar, cream and grated lemon rind. Brush the dumplings with this
  mixture and bake 35 to 45 minutes in 400F oven.Remove foil, brush
  ears with cream mixture and return to oven till 'ears' are brown.
  Serve warm to plain cream or sweetened cream, flavoured with rum.
  
  Note from Anne MacLellan: Mme Benoit does not give total amounts for
  cheese, sugar, mincement and rum. I used Meal Master's conversion to
  decimal and back to calculate the total amounts.
  
  To quote Mme. Benoit,"In Quebec these were baked in deep brown
  earthenware pudding dishes and served on a hot wooden board or tray
  surrounded by autumn leaves or boughs cut from the Christmas tree. It
  was a traditional in our family to serve these dumplings after we had
  finished decorating the Christmas tree."
  
  Source:_The Canadiana Cookbook_ by Mme. Jehane Benoit
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kentucky Kernels - S.A. Express News - Karen Haram
 Categories: Cookies, Holiday
      Yield: 10 servings
 
      4 tb Butter (1/2 Stick)
    1/3 c  Bourbon
      1    Box of Powdered Sugar
      1 c  Pecans, chopped
 
  Cream butter by hand.  By hand, alternately blend in powdered sugar
  and bourbon.  DO NOT USE MIXER.  Fold in pecans.  Drop by 2/3
  teaspoonful onto wax-paper lined cookie sheets.  Cover with wax
  paper.  Refrigerate until set.  Cover and store in refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Candy: M&M Christmas Ornaments
 Categories: Candy, Desserts, Christmas, Ornaments
      Yield: 1 servings
 
MMMMM-----------------------TREE ORNAMENTS----------------------------
           Plastic wrap
           Pkg.'s M&M's
           Pipe Cleaner
           Ribbon

MMMMM----------------------CHRISTMAS WREATH---------------------------
           Same ingredients as ornament
           - but also a wire coat
           - hanger
 
  TREE ORNAMENTS: Cut plastic wrap into 6-inch squares.  Gather corners
  and twist tightly.  Secure with pipe cleaner.  Cluster individual
  balls into one large one, connecting each ball with the adjoining
  pipe cleaner.  Tie "curling" ribbon around the cluster to form a loop
  at the tops.  Tie two 10-inch strands of ribbon at the bottom and
  curl.  Hang on the tree with the loop ends.
  
  M&M CANDY WREATH: Make cluster balls the same way as the candy tree
  ornament clusters, using plain or peanut M&M's.  Form a circle from a
  wire coat hanger, the hook forms the hanging loop.  Attach cluster
  balls to the hanger with pipe cleaners.  Tie a large bow at the top
  of the wreatn.
  
  Shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Glittering Snowflakes
 Categories: Cookies, Christmas, Icing, Address
      Yield: 60 servings
 
    2/3 c  Butter or margarine
      1    3 oz pkg. cream cheese,
           -softened
  1 3/4 c  All purpose flour
    3/4 c  Sugar
      1    Egg yolk
    1/2 ts Baking powder
    1/2 ts Vanilla
    1/2 ts Finely shredded lemon peel
 
  "For a smooth glaze, dip the surface of the cookie into the icing.
  Then turn the cookie right side up and clean away the excess icing on
  the edges with a small spatula."
  
  Powdered sugar icing Edible glitter or colored sugar
  
  Beat margarine or butter in a large mixing bowl with an electric
  mixer on medium to high speed for 30 seconds.  Add softened cream
  cheese.  Beat till combined.  Add about half of the flour, the sugar,
  egg yolk, baking powder, vanilla, and lemon peel.  Beat till
  thoroughly combined.  Beat or stir in remaining flour.  Divide dough
  in half.  Cover and chill 2 hours or till easy to handle.
  
  Roll each half of dough into 1/8" thickness.  Using a 2 to 3 inch
  snowflake cookie cutter, cut out dough.  Place cookies 1/2 inch apart
  on an ungreased cookie sheet.  Bake in a 375 oven about 5 minutes or
  till edges are firm. Cool on wire rack.  Frost with powdered-sugar
  icing and sprinkle with edible glitter or colored sugar.  Makes about
  60
  
  Powdered sugar icing:  Stir together 1-1/2 cups sifted powdered
  sugar, 1/4 tsp. vanilla, and 1 to 2 Tbsp. milk till of spreading
  consistency.
  
  Note:  The 2 and 3 inch snowflake cutters and edible glitter are
  available by mail from Maid of Scandinavia, 3244 Raleigh Ave.,
  Minneapolis, MN 55416; 1-800-328-6722
  
  From: Better Homes and Gardens Christmas Cookies 1992 Shared By: Pat
  Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Raspberry Gems
 Categories: Cookies, Christmas, Raspberry
      Yield: 72 servings
 
  1 1/2 c  All purpose flour
      1 c  Margarine or butter,
           -softened
    1/2 c  Dairy sour cream
    1/3 c  Raspberry spreadable fruit
      3 tb Sugar
    2/3 c  Semisweet chocolate pieces
      1 tb Shortening
    1/4 c  Finely chopped almonds
 
  Stir together flour, margarine or butter, and sour cream in a large
  mixing bowl, till thoroughly combined.  Divide dough in half.  Cover;
  chill for 3 hours.
  
  Roll each half of dough on a lightly floured surface to 1/8 inch
  thickness. Using a 1-3/4 to 2 inch round cookie cutter cut dough.
  Spread about 1/4 tsp. raspberry fruit on top of half of the cookies.
  Top with remaining cookies.
  
  Stir together sugar and 1 Tbsp. water.  Brush over cookies.  Place
  cookies on a lightly greased baking sheet.  Bake in a 350 oven for 15
  to 20 minutes or till done.  Remove cookies and cool on a wire rack.
  
  Meanwhile, in a small heavy saucepan melt chocolate pieces and
  shortening over low heat till melted, stirring constantly.  Dip one
  side of each of the cookies into melted chocolate.  Place on waxed
  paper; sprinkle with almonds.  Cool until set.  Makes about 72.
  
  From: Better Homes and Gardens Christmas Cookies 1992 Shared By: Pat
  Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Caramel Candy Pie
 Categories: Pies, Christmas, Desserts, Cyberealm
      Yield: 8 servings
 
           Single pie crust of your
           Choice
           FILLING:
      1    Envelope unflavored gelatin
    1/4 c  Cold water
      1 c  Milk
     14 oz Package caramels
  1 1/2 c  Whipped cream
           TOPPING:
      2 tb Sugar
    1/4 c  Slivered almonds
 
  Preheat oven to 450F.
  
  Make pie crust of your choice for a unfilled one crust pie using a 9
  inch pie pan. Bake at 450F for 9-11 minutes or until light golden
  brown. Cool completely.
  
  In a small bowl, soften gelatin in water; set aside. In a medium heavy
  saucepan, combine milk and caramels, cook over low heat until
  caramels are melted and mixture is smooth, stirring frequently.Add
  softened gelatin; stir until gelatin is dissolved. Refrigerate about
  1 hour our until mixture is slightly thickened but not set; stirring
  occasionally. Fold caramel mixture into whipped cream. Pour into
  cooled baked crust; spread evenly. Refrigerate 2 hours or until firm.
  
  In a small skillet, combine sugar and almnds; cook over low heat until
  sugar is melted and almonds are golden brown, stirring constantly.
  Immediately spread on foil or greased cookie sheet. Cool; break
  apart. Just before serving, garnish pie with caramelized almonds.
  
  Source: Florence Ries, Minnesota Pillsbury Bakeoff #4, 1952 The
  Pillsbury Bake-Off Cookbook, c. 1990
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Old Fashioned Butterscotch Cookies
 Categories: Cookies, Christmas, Mom's best, Cyberealm
      Yield: 30 servings
 
    1/2 c  Butter, melted
      1    Egg
    3/4 c  Brown sugar
      1 tb Milk
    1/2 ts Vanilla or almond extract
  1 1/4 c  Flour
    1/4 ts Salt
    1/4 ts Baking powder
 
  Melt butter and add brown sugar; dissolve well. Add egg and vanilla.
  Beat well. Add milk, flour, salt,and baking powder. Mix and drop by
  teaspoons-full onto a greased cookie sheet one inch apart. Bake 8
  minutes or until light brown at 375F.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Christmas Surprises
 Categories: Cookies, Christmas, Mom's best, Cyberealm
      Yield: 24 servings
 
    3/4 c  Shortening
    3/4 c  Light brown sugar
      1    Egg
  1 3/4 c  Flour
      1 ts Baking soda
    1/2 ts Salt
    1/2 ts Vanilla
    3/4 c  Coconut
      2 ts Cream of tartar
           Any flavor jam or jelly
 
  Cream shortening and sugar together. Add egg and mix well. Sift dry
  ingredients together and add. Add vanilla, and drop by teaspoons-
  full onto ungreased cookie sheet. With your finger or a spoon, make
  an indentation in the center of the cookie ball and fill with jam or
  jelly. Sprinkle coconut over all and bake at 375F for 10-12 min.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fruited Shortbread Cookies
 Categories: Cookies, Christmas, Mom's best, Cyberealm
      Yield: 36 servings
 
  2 1/2 c  Flour
      1 ts Cream of tartar
  1 1/2 c  Confectioners sugar
      1    9 oz box Nonesuch mincemeat
      1 ts Vanilla
      1 ts Baking soda
      1 c  Butter, softened
      1    Egg
 
  1. Preheat oven to 375F. 2. Combine flour, soda, and cream of tartar.
  3. In a large bowl, beat butter and sugar until fluffy. Add egg.
     Stir in vanilla and crumbled mincemeat. 4. Add dry ingredients. Mix
  well-batter will be stiff. 5. Roll into 1 1/4" balls. Place on
  ungreased cookie sheet, flatten
     slightly. 6. Bake 10-12 minutes or until lightly brown. Cover with
  a glaze of
     confectioners sugar, milk and vanilla while still warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hartshorn German Christmas Cookies
 Categories: Cookies, Christmas, Mom's best, Cyberealm
      Yield: 1 servings
 
      2 c  Sugar
    1/2 ts Salt
  1 1/8 c  Shortening
      2    Eggs
      1 c  Milk
      1 tb Hartshorn ***
    1/2 c  Boiling water
      2 ts Vanilla
           Flour to stiffen
      1 oz Anise seeds
 
  * Hartshorn can be obtained at your pharmacy. It is ammonium crystals
  
  ======================================================================
  
  1. Mix sugar, salt, shortening, eggs,and milk. 2. In a separate bowl,
  dissolve the Hartshorn in the boiling water.
     Make sure it is completely dissolved. 3. Add vanilla and anise
  seeds to the sugar mixture. 4. Add hartshorn mixture to sugar
  mixture. 5. Add enough flour to the sugar mixture to stiffen and not
  to be
     sticky. It may require 4-5 pounds! 6. Roll out dough on floured
  surface, and cut with cookie cutters. 7. Bake immediately after
  mixing in a moderate oven (325-350F) for
     10-15 minutes.
  
  =====================================================================
  This entire recipe will make between 180-220 cookies. One half the
  recipe is suggested (up to 100 cookies). But, they are great!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Outrageous Chocolate Chip Cookies
 Categories: Cookies, Cyberealm, Mom's best, Christmas
      Yield: 24 servings
 
    1/2 c  Granulated sugar
    1/3 c  Packed brown sugar
    1/2 c  Butter, softened
    1/2 c  Peanut butter
    1/2 ts Vanilla
      1    Egg
      1 c  Flour
    1/2 c  Oats, quick or regular
      1 ts Baking soda
    1/4 ts Salt
      1 pk 6 oz semisweet chocolate
           Chips
 
  1. Heat oven to 350F. Beat sugars, butter, peanut butter, vanilla and
  egg in a medium bowl, until creamy and well blended. Mix in flour,
  oats, baking soda and salt. Stir in chocolate chips.
  
  2. Drop dough by rounded teaspoonfuls about 2 inches apart onto
  ungreas- ed cookie sheet.
  
  3. Bake 10-12 minutes or until light golden brown. Cool 1 minute
  before removing from cookie sheet.
  
  ======================================================================
  VARIATIONS:
  
  Chocolate Chip Bars:  Grease bottom of square pan, 9x9x2. Prepare as
  directed, except spread dough in pan. Bake 25-30 minutes or until
  golden brown. Cut into 2 x 1 inch bars. Makes 36
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Impossible Pumpkin Pie - 2
 Categories: Pies, Holiday
      Yield: 8 servings
 
     16 oz Pumpkin
     12 oz Evaporated milk
      2 tb Butter -=OR=-
      2 tb -margarin
      2    Egg
    3/4 c  Sugar
    1/2 c  Bisquick
  2 1/2 ts Pumpkin pie spice
      2 ts Vanilla
 
  Heat oven to 350F Grease pie plate, 10 x 1 1/2". Beat all ingredients
  in blender on high speed 1 minute or until smooth. If your blender
  doesn't hold 5 cups, beat the mixture with a mixer on medium speed
  about 2 minutes or until smooth. Pour into pie plate. Bake 50 to 55
  minutes or until knife inserted in center comes out clean.  Serves 8.
  
  High Altitude Directions (3500 to 6500 ft.):  Bake about 55 minutes.
  
  From:  Bisquick Family Favorites
  
  Lawrence Kellie Conf: (1114) F-INTERCOO
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cinnamon Ribbon Bread
 Categories: Bread, Holiday, Snack, Dessert, Breakfast
      Yield: 6 servings
 
  2 3/4 c  All-purpose flour
  2 1/2 ts Baking powder
    1/2 ts Salt
    3/4 c  Butter or margarine
  1 1/4 c  Sugar, divided
      3    Eggs
  1 1/2 ts Vanilla extract
      1 c  Dairy sour cream
      2 ts Cinnamon, ground
    1/2 c  Pecans, chopped
 
  Preheat oven to 350 degrees F. Combine flour, balking powder, and
  salt in a small bowl until well blended. In a large bowl, beat butter
  and 1 cup of the sugar until creamy and light. Beat in eggs, one at a
  time and vanilla until well blended. Beat in flour mixture and sour
  cream, alternately, beginning and ending with the dry ingredients. In
  a small bowl, combine remaining 1/4 cup sugar and the cinnamon. Spoon
  about one third of the batter into greased and floured 9 x 5-inch
  loaf pan. Sprinkle with one third of the cinnamon mixture. Repeat
  with remaining batter and cinnamon mixture until all is used up.
  Sprinkle the top of the bread with pecans, pressing them in slightly
  with your fingers. Bake 50 to 55 minutes, or until a wooden pick
  inserted in the middle comes out clean. Cool bread 10 minutes in the
  pan on a wire rack. Remove from pan and cool completely on rack.
  
  Yield: 1 loaf Preparation Time: 15 minutes Baking Time: 50 to 55
  minutes
  
  Recipe from: Parnets magazine, November 1986
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Wilson Family Sauce for English Plum Pudding
 Categories: British, Christmas, Desserts, Harned 1994, Sauces
      Yield: 1 batch
 
      2 c  Light brown sugar
      3    To 4 tb. cornstarch
      3 c  ;Water
      2 tb Butter
      2 ts Vanilla or
      2 ts Favorite flavoring*
      1    Lemon; juice of
      1 c  Marshmallows
 
  *Brandy, rum or whiskey, for instance.
  
  Combine brown sugar and cornstarch in a saucepan.  Add the water and
  butter.  Stir over medium heat until the mixture boils, then cook
  until mixture clarifies and thickens slightly, about 3 to 5 minutes.
  
  Remove from heat and stir in the flavoring, lemon juice and
  marshmallows.
  
  Serve hot over plum pudding.
  
  From Special Writer Marilyn Kluger's 11/25/92 "A Dickens of a Delight:
  Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde
  England" article in "The (Louisville, KY) Courier-Journal."  Pg. C7.
  Typed for you by Cathy Harned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mary Litchfield Grimwood's 1890 English Plum Puddings
 Categories: Christmas, Desserts, Fruits, Harned 1994, Nuts
      Yield: 6 puddings
 
  4 1/2 c  All-purpose flour*; sifted
      4 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
      2 ts Cinnamon
      1 ts Allspice
    1/2 ts Cloves
    1/4 ts Nutmeg
      1    Box muscat raisins; seeded
      1    Box seedless nectar raisins
           -- (golden raisins)
           -or-
      1    Box sultanas
      1    Box currants
      2 c  Finely chopped apples
  1 1/2 c  Chopped black walnuts and
           -pecans; mixed
      1 lb Good beef suet
           -- ground by butcher
      2 c  Light brown sugar
      6    Eggs; well beaten
  1 1/2 c  Buttermilk
      1 c  Soft fresh bread crumbs
           -- from homemade-type bread
 
  *Plus additional flour for dusting fruits and adding to batter if
  needed.
  
  Grease and flour six 1-pound coffee cans or pudding molds.
  
  Sift the 4 1/2 cups flour with next 7 dry ingredients into a large
  bowl. In a separate bowl, dust the raisins, currants, apples and nuts
  with 2 tablespoons additional flour.
  
  Mix together the suet, brown sugar, eggs and buttermilk.  Add the suet
  mixture gradually to the sifted dry ingredients, mixing well.  Add
  fruits and bread crumbs; mix until well-blended.  (If batter is not
  stiff, stir in additional flour as needed.)
  
  Divide mixture among prepared cans or molds, filling them half full.
  Cover each with a double sheet of waxed paper and tie down securely.
  
  Pressure cooker: Place hot water in the bottom of a large pressure
  cooker/canner, using enough to reach a level just below the bottom of
  a steaming rack.  Place cans or molds on the rack.  Cover the pressure
  canner and steam the puddings 20 minutes with the vent tube (or
  petcock) open.  Then attach the automatic pressure control or close
  the petcock and cook for 50 minutes at 10 lbs. pressure.  Remove the
  pressure cooker from heat.  When pressure is completely reduced, open
  and remove the puddings from the cooker.
  
  Regular steamer: In a large stockpot or boiling water bath canner, add
  water to come up just below the bottom of the steaming rack.  Add
  puddings, cover and steam for 6 hours, adding water as necessary to
  keep from boiling dry.  It helps if the lid is tightfitting; if not,
  try putting a weight on the lid to keep it down, or cover the pot rim
  with a strip of aluminum foil to help the lid fit more tightly.
  
  To serve, slice and resteam in the top of a double boiler over
  simmering water until hot, about 1 hour.  Serve with hard sauce and
  whipped cream flavored with brandy or the Wilson family's favorite
  sauce (see recipe).
  
  This pudding will keep for months in the refrigerator or may be
  frozen up to one year.
  
  Eulalie Jeter's grandmother's recipe in Special Writer Marilyn
  Kluger's 11/25/92 "A Dickens of a Delight: Christmas Plum Pudding is
  a Holiday Treat Straight from Merry Olde England" article in "The
  (Louisville, KY) Courier-Journal."  Pg. C7.  Typed for you by Cathy
  Harned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Our Family's Plum Pudding 1992, I/II
 Categories: British, Christmas, Desserts, Fruits, Harned 1994
      Yield: 1 batch
 
      2 c  Currants (1/2 pound)
           -- loosely packed
  1 1/2 c  Golden and/or muscat raisins
           -- (1/2 pound)
  1 1/2 c  Candied fruit peels
    1/4 c  Cognac
      2 c  English walnuts (1/2 pound)
           -- finely chopped
      2 c  Good beef suet (1/2 pound)
           -- ground by butcher
      1 c  Sifted flour
      1 ts Baking soda
    1/2 ts Salt
      1 ts Cinnamon
    1/2 ts Mace
    1/2 ts Nutmeg
    1/2 c  Blackberry jam or preserves
      1 c  Brown sugar
      5 c  Loosely packed fresh bread
           -crumbs
           -- from homemade-type bread
    1/2 c  Dry cocktail sherry
      6    Egg yolks; well beaten
      6    Egg whites; beaten stiff
           -- but not dry

MMMMM-------------------------FOR MOLDS------------------------------
      3    To 4 tb. soft butter
           Brown sugar or flour
           Candied red cherries (opt.)
           -- for bottom of molds
           Additional brandy or other
           -liquor
           -- for ripening pudding

MMMMM-------------------------HARD SAUCE------------------------------
    1/2 c  Butter; softened
  2 1/2 c  Sifted confectioners' sugar
      1 tb Brandy
           Few drops cream; if needed

MMMMM--------------------------GARNISH-------------------------------
           Holly sprigs
           Candied fruit or angelica
           Brandy
 
  Combine the dried fruits and peels in a large bowl and sprinkle with
  cognac.  Cover and place in the refrigerator overnight (or longer - in
  which case you may want to add more cognac).
  
  To the fruits in the large bowl, add nuts and suet.  Resift flour
  with the baking soda, salt and spices; then sift over the fruit
  mixture while tossing and mixing with a wooden spoon to evenly
  distribute the dry ingredients.  Stir in jam and brown sugar.
  
  Prepare the bread crumbs (use the food processor, removing crusts
  first if they are crusty and hard).  Sprinkle bread crumbs into the
  sherry, mixing with a fork.  Add to the fruit mixture.
  
  Add the beaten egg yolks; mix thoroughly.  Last, fold in beaten egg
  whites.
  
  Prepare two pudding molds.  This recipe makes enough for one 2-quart
  mold, and the remainder can be steamed in a coffee can - a 26-ounce
  can makes a round pudding about 3" tall.  (You could make one huge
  pudding if you have a container.)
  
  Grease molds with butter and then sprinkle them with sugar or dust
  with flour.  Arrange candied cherries in molds, if desired (cherries
  should be dusted with flour).  Fill 2-quart mold no more than 2/3
  full with batter. Cover pudding mold with its lid, fasten with clamps
  or tie on securely.
  
  For the coffee can, cover with its plastic lid, tie it on and wrap all
  with aluminum foil.  (The plastic will split.)  For a bowl without a
  lid, cover the top with layered waxed paper tied down securely, then
  do the same with aluminum foil.
  
  (Continued)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Harrod's Christmas Pudding
 Categories: British, Christmas, Desserts, Fruits, Harned 1994
      Yield: 2 puddings
 
    1/2 lb Unsalted butter plus about
      2 ts Butter; for greasing molds
  1 1/3 c  Dark brown sugar
      3    Eggs; beaten
      3 tb Dark corn syrup
    2/3 c  Self-rising flour
      1 pn Salt
    1/2 ts Ground cinnamon
    1/2 ts Freshly grated nutmeg
    1/2 ts Apple pie spice
      1    Lemon; juice of
      1    Orange; fine grated rind of
      1    Lemon; fine grated rind of
      4 c  Fresh bread crumbs
  1 1/3 c  Golden raisins
  1 1/3 c  Raisins
  1 1/3 c  Currants
    1/3 c  Chopped mixed citrus peel
           -- (2 ounces)
    1/4    To 1/2 cup brandy

MMMMM--------------------JUST BEFORE SERVING-------------------------
           Garnish with holly
           Ignite with brandy
 
  Thickly butter and dust with flour two 1-quart molds (or dome-shaped
  china, ceramic or glass bowls).  Set aside.
  
  Beat the 1/2 lb. butter until soft.  Add sugar and beat until fluffy.
  Gradually beat in the eggs and syrup.
  
  Sift flour with salt and spices; fold into the butter mixture with the
  lemon juice, grated rinds, bread crumbs, fruits, mixed peel and
  brandy.
  
  Spoon mixture into the 2 prepared molds.  If molds don't have lids,
  cover each with a circle of waxed paper, then a piece of foil pleated
  across the center and securely tied in place.  Leave overnight in
  refrigerator.
  
  Put molds in a large saucepan with enough water to come halfway up the
  sides of the molds.  Cover and steam for 5 hours; remove from the
  water.
  
  Let cool completely, then cover with a clean piece of waxed paper and
  a pudding cloth (muslin or closely woven cheesecloth) secured with a
  string and ends of the cloth tied in a knot over the pudding mold.
  
  Leave in the refrigerator to mature before using.  Before serving,
  steam about 3 hours.  Remove from mold.  Bring to the table blazing
  in 'ignited brandy, and bedight with Christmas holly stuck into the
  top.'
  
  Yield: Two 2 lb. puddings.
  
  From Special Writer Marilyn Kluger's 11/25/92 "A Dickens of a Delight:
  Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde
  England" article in "The (Louisville, KY) Courier-Journal."  Pg. C7.
  Typed for you by Cathy Harned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Our Family's Plum Pudding 1992, II/II
 Categories: British, Christmas, Desserts, Fruits, Harned 1994
      Yield: 1 batch
 
           See below
 
  To steam the puddings:  Place each pudding in its own steaming
  container on a rack placed over gently boiling water (see note).
  Cover each kettle with a tight-fitting lid and steam puddings - 7
  hours for pudding in a 2-quart mold (6" tall, 7" across the top)
  filled 2/3 full; 6 hours for the smaller one.  Check the water level
  every hour or so, replenishing with boiling water as needed.
  
  When the pudding has finished steaming, uncover it and let it cool.
  Remove the pudding from the mold, if it is metal, and sprinkle 2 tb.
  or so of brandy, sherry, rum or fruit juice over the pudding.  Wrap
  it in clean, unbleached muslin, then wrap it in foil and store it in
  the refrigerator to ripen for at least three weeks.  Open from time
  to time and sprinkle judiciously with more liquor - or add it to the
  pudding cloth.
  
  When ready to serve, return to the pudding mold and steam as before
  for 1 1/2 hours.
  
  To serve: Place hot pudding on a warmed platter.  Place a sprig of
  holly in the center and decorate sparingly with candied fruit or
  angelica. Carefully warm several tablespoons of brandy, and pour a
  bit at the rim of the platter.  Ignite brandy with a long-stemmed
  match and carry flaming to the table.  Serve with hard sauce and/or
  brandy-flavored whipped cream.
  
  Yield: Each pudding serves 10 or more.  Makes 5 pounds of pudding or
  more.
  
  Note: The bottom of the pudding mold should be above the gently
  boiling water at all times so that the pudding is cooked by steam. It
  may take some ingenuity to find a way to raise the pudding above the
  water.
  
  Kluger wrote: "I steamed one pudding in a vegetable blancher, placing
  my canning funnel upside down in the perforated basket and placing the
  pudding mold on top of that.  The second 'steamer' was contrived by
  placing a flat-bottomed colander upside down in the bottom of a
  hot-water-bath kettle. This made a nice platform for the pudding to
  stand on - about 2" above the bottom of the pan.  Allow ample space
  between the pudding and the sides of the kettle so the steam can
  circulate."
  
  Note: If you want to freeze one of the puddings, cool it after
  steaming. Wrap in moisture-vapor-proof freezer wrap and store at 0 F.
  for up to 1 year.  When ready to eat, unwrap and thaw loosely covered
  in the refrigerator.  Then return to the pudding mold and steam as
  directed above for serving.
  
  To make hard sauce:  Using the small bowl of an electric mixer, beat
  the butter until creamy.  Add confectioners' sugar gradually, beating
  until mixture is creamy, about 5 minutes.  Add the brandy.
  
  Press hard sauce through a pastry bag to form decorative shapes and
  decorate them with candied red cherry halves and green fruit peels.
  (If the mixture is too soft, place in refrigerator to stiffen.)
  
  From Special Writer Marilyn Kluger's 11/25/92 "A Dickens of a Delight:
  Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde
  England" article in "The (Louisville, KY) Courier-Journal."  Pg. C7.
  Typed for you by Cathy Harned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cheesecake with Cranberry Jewel Topping
 Categories: Desserts, Holiday
      Yield: 10 servings
 
  1 1/2 c  Vanilla wafers, crushed
    1/4 c  Sugar
      6 tb Butter; melted

MMMMM--------------------------FILLING-------------------------------
    1/2 c  Whipping cream
      1 pk Vanilla powder
  1 1/2 lb Cream cheese; room temp.
      1 c  Sugar
      1 pn Salt
      4 lg Eggs

MMMMM--------------------------TOPPING-------------------------------
     12 oz Fresh or frozen cranberries
    3/4 c  Sugar
    1/2 c  Cranberry juice concentrate
    1/4 c  Water
 
  Preheat oven to 350 F.
  
  CRUST: Wrap the bottom and outsides of 9-inch springform pan with
  aluminum foil.  Lightly butter inside of pan and set aside.
  
  Combine cookie crumbs, sugar and butter. Press mixture onto bottom and
  halfway up sides of prepared springform pan.  Bake for 10 minutes on
  center rack of preheated oven. Set aside, but do not turn off oven.
  
  FILLING: Using electric mixer, blend together all ingredients.  Add
  eggs and mix just until well-combined.  Pour filling into prepared
  crust.
  
  Bake until center is just set, about 50 minutes.  Refrigerate cake
  immediately, and leave until thoroughly chilled (at least 6 hours or
  overnight).
  
  TOPPING: Combine all ingredients in heavy medium saucepan.  Stir over
  medium heat until sugar is dissolved.  Bring to a boil and continue
  cooking for 3 minutes.  Strain mixture through a sieve set over a
  lage bowl, pressing firmly with the back of a spoon to force as much
  of the liquid through sieve as possible.  Spoon warm topping evenly
  over cold cake. Refrigerate until topping is set, at least 2 hours.
  (Can be prepared 1 day before serving.  Store covered in
  refrigerator.)
  
  To serve, pipe rosettes of whipped cream around edges of cake.
  Garnish with whole cranberries.
  
  Modified from from a recipe in Bon Appetit (November 1994) Typed for
  you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mulled Cider
 Categories: New england, Beverages, Holiday
      Yield: 8 servings
 
    1/2 ga Apple cider
    1/4 c  Brown sugar
      3 ea Cinnamon
    1/2 ts Whole cloves
    1/4 c  Maple syrup
 
  Combine all ingredients in a large kettle.  Bring to a boil.  Simmer
  for 5 minutes.  Strain to remove sticks and twigs. Serve hot with
  half a (fresh) cinnamon stick in each cup, if desired. Makes about 2
  quarts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cranberry Cordial
 Categories: Holidays, Beverages, Bar, Gifts
      Yield: 1 servings
 
      1 ea 12oz. pkg fresh cranberries
      1 c  Sugar
      2 c  Light corn syrup
      2 c  Vodka
      1 c  Water
    1/2 c  Brandy
 
       Coarsely chop the cranberries in a food processor fitted with the
  metal blade, or chop with a knife. Stir the cranberries and sugar in a
  large bowl until the berries are well coated. Stir in the remaining
  ingredients until blended. Pour the mixture into a large glass jar,
  cover, and store in a cool, dark place for at least 1 month, stirring
  or shaking the jar every few days. Before serving, strain the liquid
  from the cranberries through a fine strainer or dampened cheesecloth.
  It may be stored tightly covered at room temperature up to 3 months.
  Refrigerate it for longer storage. Makes about 4 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MAXINE'S CRANBERRY LIQUEUR
 Categories: Liqueur, Beverages, Party
      Yield: 8 servings
 
     24 oz Cranberries; pkgs. fresh
      4 c  Sugar
      3 c  Gin ; (the most inexpensive
 
  Chop cranberries in food processor or blender.  Put in large lidded
  jar. Add sugar and gin.  Store for 2 weeks, turning or shaking
  container daily. Strain off cranberries reserve for dessert topping,
  or use in cranberry nut bread. (The baking removes most of the
  alcohol). Decant liqueur into appropriate bottle. Keeps indefinitely.
  This stuff is WONDERFUL for those Holiday get-togethers, and you'll
  be toasty warm, no matter what the weather!!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Coffee Nog
 Categories: Coffee, Shara
      Yield: 2 servings
 
      8 oz Fresh brewed coffee
    1/2 c  Cream
      1    Egg yolk
      1 tb Brown sugar
           Nutmeg
 
  Combine sugar and egg yolk, beat well.  In a small saucepan heat
  cream. Slowly whisk in egg/sugar mixture and when blended, remove
  from heat.  Do not boil.  Pour coffee into your favorite cups and top
  with cream mixture.
   Sprinkle with nutmeg and enjoy!  Don't wait for the holidays to try
  it - make one now!  RIGHT now!
  
  Source: A bag.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Doris's Pralines
 Categories: Cajun, Candies
      Yield: 12 servings
 
      4 c  Sugar
      5 c  Pecans
      4 tb Karo syrup
      1 tb Butter
      1 cn Condensed milk
      1 ts Vanilla
      1 cn Water
 
  Mix all ingredients except butter, vanilla, and pecans. Cook on low
  fire until the mixture forms a soft ball in cold water. Remove from
  fire. Add butter, vanilla, and pecans, and beat until the mixture
  holds its shape. Spoon onto buttered wax paper (Add old newspaper
  under your wax paper.) If candy gets hard before all is spooned out,
  add a little water, and heat over.  Or you can let it stand on low
  heat while spooning out. If you have never tasted freshly made
  pralines, made from fresh Louisiana pecans, you have just never
  really lived. Justin Wilson says, "Doris is the much better half
  (wife) of my good friend Gordon Martin, the sheriff of St. James
  Parish.  Every Christmas Eve we go by to see them after watching the
  bonfires that are burned on the levees along the Mississippi River to
  light the way for Papa Noel (Santa Claus).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pecan Pralines - Dupree
 Categories: Cajun, Candies
      Yield: 24 servings
 
      2 c  Sugar
    1/2 c  Light corn syrup
    1/2 c  Water
      2 c  Pecan halves
    1/4 c  Butter
      1 tb Vanilla
 
  Heat the sugar, syrup, water, and pecans in a heavy saucepan until the
  sugar is disolved.  Bring the mixture to the boil, stirring
  occasionally, until it reaches the soft ball stage (240F). Remove the
  saucepan from the heat and add butter and vanilla.
     Allow candy to cool.  Whip until the mixture gradually changes to
  an opaque color and becomes creamy. Drop by tablespoonfuls onto a
  buttered cookie sheet and allow to harden. Makes two dozen. From
  Nathalie Dupree's New Southern Cooking Nathalie Dupree writes,
  "Pralines are traditionally given as Christmas gifts.  Their
  sweetness will linger in your mouth long after the candy is gone."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATE BRITTLE
 Categories: Candies
      Yield: 1 servings
 
MMMMM------------------DENISE BRADSHAW BDGM08B-----------------------
      1 lb Butter
      1 lb Sugar
      1 lb Almonds
      1 lb Walnuts; finely chopped
      1 lb Semi-sweet chocolate
      1 c  Walnuts; whole
 
    In a saucepan cook butter & sugar, boiling 5 minutes. Stir in
  almonds & cook 10-20 minutes or until nuts begin to pop & turn brown.
  Pour into a shallow pan & let cool. Melt chocolate & pour over
  mixture in pan. Sprinkle with finely chopped walnuts. After mixture
  hardens, turn over and sprinkle bottom side with walnuts. Break candy
  into pieces. From "Old Fashioned Christmas Recipes"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Springerle (Molded Christmas Cookies)
 Categories: German, Cookies
      Yield: 12 servings
 
      4    Eggs; large
      1 ts Anise extract
      2 c  Sugar
  4 1/2 c  Cake flour; sifted
 
  *  NOTE:
  ~---------------------------------------------------------------------
  ~--- ~--- Beat eggs until very light and fluffy.  Gradually add
  sugar; beat for 15 minutes.  DO NOT underbeat.  Fold in anise extract
  and flour. Roll dough 3/8-inch thick.  Thoroughly flour springerle
  mold or rolling pin. Press molds firmly to dough.  Cut cookies apart
  and place on greased and floured cookie sheet.  Let dry overnight at
  room temperture, covered with paper towels, or uncovered.  Preheat
  oven to 375 degrees F. Place cookies in oven and immediately reduce
  temperature to 300 degrees F. Bake for 15 minutes. Cookies should not
  brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are
  very hard and may be used for dunking in coffee, tee or cocoa. For
  Christmas, paint designs with egg yolk colored with food coloring.
  Makes 6 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MACADAMIA NUT FUDGE
 Categories: Candies, Desserts
      Yield: 1 servings
 
           -Dottie Cross TMPJ72B
      8 tb (1 stick) unsalted butter;
           -cut up
      1 c  Semisweet chocolate chips
           -(about 6 ounces)
      1 c  Coarsely chopped macadamia n
           -(about 4 ounces)
      1 oz Unsweetened chocolate;
           -finely chopped
      1 ts Vanilla extract
  2 1/4 c  Sugar
      1 cn 5-ounce evaporated milk
     12    Large marshmallows
           -(about 3 ounces)
 
  Butter an 8-inch-square baking pan. Line the bottom of the pan with
  foil. In a large bowl, combine the butter, chocolate chips, macadamia
  nuts, unsweetened chocolate, and vanilla. Attach a candy thermometer
  to a medium saucepan. Add the sugar, evaporated milk, and
  marshmallows. Bring to a boil over medium heat, stirring constantly
  to prevent burning. Cook, stirring constantly, until the mixture
  reaches 238 degrees. Pour the hot mixture into the bowl and let stand
  for 30 minutes. Stir until the mixture begins to thicken, about 1
  minute. Spread evenly in the prepared pan. Let stand until completely
  cooled. Cover with foil and let stand overnight to allow the flavors
  to mellow. Invert the fudge and remove the foil. Reinvert and cut
  into squares. Store the fudge at room temperature in an airtight
  container. Makes about 2 pounds. Source: "An Edible Christmas"
  cookbook by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: WHITE CHOCOLATE-COCONUT TRUFFLES
 Categories: Candies, Chocolate
      Yield: 30 servings
 
           -Dottie Cross TMPJ72B
      4 tb (1/2 stick) unsalted butter
      8 oz White chocolate; finely chop
      1 c  Shredded sweetened coconut;
           -divided
      1    Large egg yolk; at room
           -temperature
      2 tb Coconut liqueur or light rum
    1/2 ts Vanilla extract
 
  Melt the butter in a heatproof bowl over very hot, not simmering,
  water. Add the white chocolate and melt, stirring occasionally, just
  until smooth. Remove from the heat and whisk in 1/4 cup of the
  coconut, the egg yolk, coconut liqueur, and vanilla. The mixture may
  separate, but keep whisking and it will come together. Cover tightly
  with plastic wrap and refrigerate until firm, at least 3 hours or
  overnight. Using a melon baller, scoop up the mixture and roll into
  1-inch balls. Roll each ball in the remaining coconut, pressing the
  coconut on so it will adhere. Refrigerate until ready to serve. (The
  truffles can be prepared up to 3 days ahead, tightly covered, and
  refrigerated, or frozen for up to 1 month. Makes about 30 truffles.
  Source: "An Edible Christmas" cookbook by Irena Chalmers. Reformatted
  by: CYGNUS, HCPM52C
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cherry Vanilla Fudge
 Categories: Candies
      Yield: 1 servings
 
           -Nancy Speicher DPXX20A
      3 c  Sugar
    1/2 ts Salt
      1 c  Light cream
    1/2 c  Milk
    1/4 c  Light corn syrup
      2 tb Butter or margarine
      2 ts Vanilla
      1 c  Candied cherries; quartered
 
   1. Combine sugar, salt, cream, mil, corn syrup and butter in a large
  heavy saucepan.
   2. Cook over medium heat, stirring constantly, until mixture comes to
  boiling. Continue cooking, stirring occasionally, until candy
  thermometer reaches 238F. (soft-ball stage)
  3. Remove from heat, leaving thermometer in the saucepan. Cool to
  100F.
   4. Add vanilla. Beat briskly until fudge thickens and begins to lose
  its gloss. Stir in cherries.
   5. Pour into buttered 8" square pan. Cool. Cut into squares when
  firm.
   Makes 1 3/4 pounds
  From Family Circle 12/74 - Old-Fashioned Christmas Goodies
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Brownie cakes in a jar
 Categories: Dessert, Canned, Chocolate
      Yield: 1 servings
 
      2    CANNING JARS, wide mouth
      1 c  ALL-PURPOSE FLOUR
      1 c  SUGAR
    1/2 ts BAKING SODA
    1/4 ts GROUND CINNAMON (optional)
    1/3 c  BUTTER;or MARGARINE
    1/4 c  WATER
      3 tb UNSWEETENED COCOA POWDER
    1/4 c  BUTTERMILK
      1    EGG; beaten
    1/2 ts VANILLA EXTRACT
    1/4 c  WALNUTS; finely chopped
 
  Here's one you can start out with, it makes 2 jars. Every recipe
  technique is the same, just different ingredients.. Sterilize, two
  1-pint straight-sided wide-mouth canning jars (specifically made for
  canning jams and jellies) lids and rings by boiling for 10 minutes
  (keep the lids and rings in the hot water until ready to use); set
  aside. In a small bowl stir together flour, sugar, baking soda and
  cinnamon, if desired. Set aside. In a medium saucepan combine butter
  or margarine, water and cocoa powder; heat and stir until butter or
  margarine is melted and mixture is well blended. Remove from heat;
  stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand
  until smooth. Stir in nuts. Pour mixture into the prepared canning
  jars; place jars onto a cookie sheet. Preheat oven to 325-degrees.
  Bake for 35-40 minutes or until a pick inserted deep into each cake
  comes out clean. Remove cakes from the oven, one at a time. Place a
  lid, then a ring onto the jars and screw down tightly. USE HEAVY-DUTY
  MITTS, the jars ARE HOT!! Place jars onto your counter to cool.
  You'll hear a "plinking" sound. If you miss the sound, wait until the
  cakes are cool and press on the lids, they shouldn't move at all,
  that means they've sealed. Store cakes in a cool, dark place. They
  should last up
  
  to a year--I don't know, they've never lasted that long around here!
  If you'd like to decorate them, place a wad of cotton in the center
  of each lid, then place a piece of decorative cloth, about 3-inches
  larger in circumference than the lid, (cut with pinking shears) on
  top of the cotton. Screw the ring back on (by this time the rings can
  be removed as the lids should be sealed). Use your imagination when
  decorating--a hot glue gun works wonders (dried flowers, ribbon,
  etc). These make WONDERFUL Christmas gifts. Ellie
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PINEAPPLE BAVARIAN CREAM
 Categories: Desserts
      Yield: 8 servings
 
      2 tb Gelatin, unflavored
    1/3 c  ;Water, cold
      2    Egg; separated
    1/2 c  Sugar
  1 1/2 c  Milk, hot
      2 c  Whipped cream
      2 tb Lemon juice
      1    Grenadine pineapple rings
      1    Creme de menthe pineapple
           -rings
      1    Cherry, maraschino
 
  Servings:  8
  
  Soak the gelatin in cold water.  Beat the egg whites until stiff; set
  aside.  Beat the egg yolks slightly, add sugar and combine with hot
  milk, cook in a double boiler until the mixture coats the spoon as
  for custard. Dissolve the gelatin in the hot custard.  Cool, then
  fold in the whipped cream, the egg whites and the lemon juice.  Line
  a mold with three grenadine pineapple rings and two creme de menthe
  pineapple rings and red cherries and fill with the Bavarian cream
  mixture.  Chill for several
  
  hours until firm, and turn out on a platter.  For Christmas use holly
  as a garnish. To unmold a gelatin mixture, dip quickly into hot water
  and invert on a serving dish.
  
  40 Miracles for Your Table, 1930 from *Cakes Men Like* by Benjamin
  Darling
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MERINGUE KISSES
 Categories: Ww, Desserts
      Yield: 12 servings
 
           -Joyce Burton - PDPP83A
      2    Egg whites; room temperature
    1/4 ts Cream of tartar
        pn Salt
    1/2 c  Granulated sugar
    1/2 ts Vanilla extract
      4 oz Semisweet chocolate chips
 
  1.  Preheat oven to 375 F.  Line baking sheet with
  parchment paper; set aside.
  2.  In medium bowl, with electric mixer on medium
  speed, beat egg whites until frothy; add cream of
  tartar and salt. Beat on high speed until stiff; beat
  in sugar 1 tablespoon at a time. Add vanilla; fold in
  chocolate chips.
  
  3.  Drop batter by heaping teaspoonfuls onto prepared
  baking sheet. Place in oven.  Turn oven off; leave
  cookies in oven 5 hours. Variation: Add food coloring
  for festive holiday touch: green for Christmas; pink
  and yellow for Easter, etc.
  
  Each serving (2 cookies) provides:  80 optional
  calories.
  
  Per serving:  80 calories, 1 g protein, 3 g fat, 15 g
  carbohydrate, 3 mg calcium, 20 mg sodium, 0 mg
  cholesterol, 0 g dietary fiber. Source: "Weight
  Watchers Favorite Homestyle Recipes."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Caramel-Orange Buche De Noel Part 1
 Categories: Cakes, Entertain
      Yield: 2 servings
 
           -BUTTERCREAM
      6 lg Egg yolks
    1/3 c  Firmly packed dark brown
           -sugar
      2 tb All purpose flour
  1 1/2 c  Half and half
      8 oz Imported white chocolate
           -(such as Lindt), chopped
  1 1/2 ts Grated orange peel
           -CAKE
  1 1/2 c  Toasted sliced almonds
      2 tb Unbleached all purpose
           -flour
      6 lg Eggs, separated
     10 tb Firmly packed dark brown
           -sugar
      1 ts Grated orange peel
    1/2 ts Vanilla extract
    1/2 ts Cream of tartar
    1/8 ts Salt
           Powered sugar
      1 c  (2 sticks) unsalted
           -butter, room temperature
      1 tb Grand Marnier or other
           -orange liqueur
           Pine twigs
           Candied Cranberries (see
           -recipe below) or fresh
           -currants
 
   The buche de Noel, or Christmas log, was created in the late
  nineteenth century by Parisian pastry chefs, who were inspired by the
  real logs that burned on hearths throughout the night on Christmas
  Eve. Our version can be decorated with Candied Cranberries or fresh
  currants. Enjoy with a glass of orange liqueur or Sauternes.
  
   8 Servings
  
   FOR BUTTERCREAM: Whisk egg yolks, sugar and flour in medium bowl to
  blend well. Bring half and half to simmer in heavy medium saucepan.
  Slowly whisk hot half and half into egg mixture. Return egg mixture
  to same saucepan and cook until mixture boils and thickens, whisking
  constantly. Transfer mixture to medium bowl. Add chocolate and orange
  peel and stir until mixture is smooth. Press plastic wrap onto
  surface f pastry cream to prevent skin from orming. Cool completely.
  (Pastry cream can be prepared 1 day ahead. Refrigerate. Bring to room
  temperature before continuing.)
  
   ===contined====
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Wreath Cake
 Categories: Cakes, Entertain
      Yield: 12 servings
 
      3 c  All-purpose flour
      1 tb Baking powder
      1 tb Baking soda
  1 1/2 ts Salt
      3 c  Sugar
      3 c  Water
      6 oz Semisweet chocolate;
           -finely chopped
      1 lb Unsalted butter; softened
      3    Large eggs; lightly beaten
  2 1/4 c  Confectioners' sugar
    1/2 ts Vanilla extract
           -Few drops green food colori
           Fresh raspberries, dried
           -cranberries, or cherries,
           -for garnish
 
  Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan
  with a nonremovable bottom. In a large bowl, sift together the flour,
  baking powder, baking soda, and salt. In a medium pot, combine the
  sugar and water and bring them to a boil. Remove the pot from the
  heat and stir in the chocolate and 1 stick of butter. When the
  chocolate and butter have completely melted, whisk the mixture to
  combine completely. Whisk in the beaten eggs. Pour about half the
  chocolate mixture into the dry ingredients and whisk vigorously to
  thoroughly combine the ingredients and remove any lumps. Working
  quickly, add the remaining chocolate mixture and whisk to combine.
  Pour the batter into the prepared pan and bake for about 60 minutes,
  until a cake tester inserted in the center comes out clean. Let the
  cake cool in the pan for about 15 minutes, then turn out onto a rack
  to cool completely. In a medium bowl, cream together the remaining 3
  sticks of butter and the confectioners' sugar, until light and
  fluffy. Remove 1/3 cup of the icing, place in a small bowl, and color
  it with a few drops of the green food coloring. Put the remaining
  icing in a pot, add the vanilla. Over low heat, stir the icing until
  it becomes a pourable consistency. (If it overheats, causing the
  butter to spearate, put the icing in the refrigerator to chill and
  stir to bring it back together.) Pour the icing over the cooled cake
  so that it drips down the center and outside. Cluster the red berries
  in groups of 3 on top of the cake. Fill the green icing into a pastry
  bag fitted with a leaf tip and pipe a few leaves around each cluster
  of berries. Serves 12 to 16. Source:"An Edible Christmas" (A Treasury
  of Recipes for the Holiday) by Irena Chalmers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sour Cream Coffee Cake W/ Chocolate & Walnuts
 Categories: Cakes, Entertain
      Yield: 12 servings
 
           -Dottie Cross TMPJ72B
      1 c  (2 sticks) unsalted butter;
           -softened
    3/4 c  Sugar
      2 c  Sifted all-purpose flour
    1/4 ts Salt
      1 ts Baking soda
      2 ts Baking powder
      3    Large eggs
      1 c  Sour cream
      2 ts Vanilla extract
      1 c  Coarsely chopped walnuts
      4 oz Bittersweet chocolate;
           -coarsely chopped
 
  Preheat oven to 350 degrees. Butter and flour a 10-to 12-cup fluted
  tube pan. In a large bowl, using a hand-held electric mixer set at
  high speed, beat the butter until creamy, about 1 minute. Add the
  sugar and continue beating at high speed until light and creamy,
  about 2 minutes. Sift together the flour, salt, baking soda, and
  baking powder. At low speed, beat in 1/2 cup of the flour mixture,
  then beat in 1 of the eggs. Beat in another 1/2 cup of the flour
  mixture, then 1 of the remaining eggs. Repeat with another 1/2 cup of
  the flour mixture, and the last egg. Beat in the remaining flour
  along with the sour cream and vanilla. Using a spatula, fold in the
  walnuts and chocolate. Transfer the batter to the prepared pan and
  smooth the surface. Bake for 45 to 55 minutes in the preheated oven
  until the cake begins to shrink from the sides of the pan and a
  toothpick inserted in the center comes out clean. The surface will
  crack. Remove the cake from the oven and let cool for about 10
  minutes in the pan, then turn it out onto a wire cake rack. Cool
  completely before serving. Serves 12. Source: An Edible Christmas"
  cookbook by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: White Chocolate Cream Filling
 Categories: Cakes, Beef, Chocolate
      Yield: 1 servings
 
  1 1/2 ts Unflavored Gelatin
      3 tb Cold Water
      6 oz White Choc.-flav. baking bar
  1 1/4 c  Whipping Cream
      1 ts Vanilla Extract
 
  Servings:  1
  
  * White Chocolate-flavored baking bar should be grated.
  
  Sprinkle gelatin over water in a small saucepan; let stand 1 minute.
  Cook over low heat, stirring until gelatin dissolves. Add grated
  baking bar and stir constantly until chocolate melts; cool slightly.
  
  Combine whipping cream and gelatin mixture in a mixing bowl; beat at
  medium speed of an electric mixer until thickened. Stir in vanilla.
  Makes 3 cups.
  
  Source: Christmas with Southern Living  1989
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Almond Rocca
 Categories: Candies
      Yield: 6 servings
 
      1 c  Pecans, chopped (we use
           -chopped almonds on some
           -batches)
    3/4 c  Brown sugar (packed)
    1/2 c  Butter or margarine (butter
           -makes it richer)
    1/2 pk (6 oz size) semisweet
           -chocolate chips. (1/2 cup)
 
  Almond Rocca: This is not for Almond Roca, yet it is close enough and
  it is real easy. In fact my 14 year old daughter has been making it
  by herself at christmas for the past 4 years. Hope this will meet
  your needs. It comes from the Betty Crocker cookbook, so you may have
  it on hand already.
  
  Toffee: Butter square pan, 9x9x2 inches. Spread chopped nuts in pan.
  Heat sugar and butter to boiling, stirring constantly. Boil over
  medium heat, stirring constantly, 7 minutes (watch it real close the
  last minute or two).  Immediately spread mixture evenly over nuts in
  pan. Sprinkle chocolate pieces over hot mixture; place a baking sheet
  over pan so contained heat will melt chocolate.  Spread melted
  chocolate over canndy. While hot, cut into 1 1/2 inch squares.  chill
  until firm.
  
  Now for the changes we use.
  
  When we are going to be giving this as a gift, we melt another 1/2
  cup of chocolate in the microwave.  Use an 7x7x2 pan (or smaller than
  the 9x9x2). Spread the melted chocolate on top of the buttered pan
  that is covered with the nuts.  After the chocolate is spread on top,
  sprinkle more nuts on top, while chocolate is still warm. Then cut
  into small sizes. After the candy is set, remove from the pan and
  wrap individually with desert foil. I get mine at the bakery supply,
  or a craft shop.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cuban Lunch
 Categories: Candies
      Yield: 75 servings
 
     12 oz Pkg pure chocolate wafers
     12 oz Pkg peanut butter chips
      7 oz Pkg crushed regular potato
           -chips
      1 c  Chopped peanuts
 
  This sweet treat is excellent for Christmas or large buffets -
  anytime you want to serve a special dessert nibble.
  
  Melt chocolate wafers and peanut butter chips.  Mix in peanuts and
  potato chips.  Spoon or pour into small paper baking cups.  Store in
  the refrigerator.  Makes 75.
  
  Origin:  Homestyles, Canadian Classics Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hard Candy
 Categories: Candies
      Yield: 1 servings
 
MMMMM----------------STIR TOGETHER BEFORE HEATING---------------------
      2 c  Cane sugar
    2/3 c  Light Karo
    3/4 c  Water
      1 ts Oil flavor* & color
      1 ts Or more citric acid**
 
  Have color/flavor/citric acid ready when finished cooking! *More or
  less, some flavors are stronger than others. **Put citric acid in
  fruit-flavored candies for tartness. TEST YOUR THERMOMETER EVERY DAY!
  To test: Place it in cold water & bring to boil. If water boils at-
  say 210 instead of 212, reduce cooking time 2 degrees. ***I use a
  TAYLOR thermometer. Wilton sells them now. Spray *PAM in molds & on
  surface. Not too much & only once per session. USE A THIN PAN, NOT
  HEAVY! Candy must set a few minutes in the pan & the temp will rise,
  burning the candy in a thick pan. Bring mixture to boil. Put lid on
  for 3 minutes <to wash down sugar crystals>, add thermometer & DON'T
  STIR. When therm. reaches 285-290D. remove pot from stove.Wait for
  temp. to lower below 260^ before adding color/flavor/citric acid.
  <Will cook flavor out if too hot.> Cover pan after adding citric acid
  so it won't fade the taste. I add about 2 ts citric acid.
        DON'T STIR!  Use the tiny viles of Lorann oils. Avail. in cake
  supply shop or drug store.
   I pour the cooked candy into a GUTTMAN candy funnel <holds entire
  recipe.> Thats the quickest way to get it in molds befor it cools &
  hardens. *Of course, spray funnel! I pour some into molds & the rest
  onto my marble slab. The part on the slab: I roll it into a long
  cylinder & cut into "pillows" w/scissors. Dust finished candies with
  powdered sugar so they won't "melt" together. There is one very nice
  sucker mold. It is a white ring w/ a slit for the stick. <Don't spray
  stick.> All you do is spray mold, add stick, fill w/candy, cool &
  remove easily Comes in 2-3 sizes, round or heart-shaped. I beleive it
  is Guttman Brand & available here at Sugarcraft. About 2 dz in a
  pack. This is my kids favorite Christmas candy. You will want to make
  several flavors. Experiment on how-much flavor. All vary. *Don't add
  too much on the mints. Takes more on the
  cherry/strawberry/lemon/orange, etc. There are at least 50 oil
  flavors available to choose from! Shared by Dolores McCann, Hamilton
  OH
  
    Dolores McCann, Prodigy Food & Wine Board
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peppermint Jelly Candy
 Categories: Candies
      Yield: 6 servings
 
      2 tb Water
      2    (3 oz) packages liquid fruit
           -pectin
    1/2 ts Baking soda
      1 c  Sugar
      1 c  Light corn syrup
    1/2 ts Peppermint extract
      3    Drops green food color
           Sugar or coarse sugar
 
  For best results, follow the directions carefully to avoid
  undercooking the mixtures.  No candy thermometer is necessary for
  this old-fashioned candy shop candy.
  
  Line 8 inch square pan with foil, butter foil.  In small saucepan,
  combine water and pectin.  Stir in baking soda.  In medium saucepan,
  combine 1 cup sugar and corn syrup.  Cook both mixtures over high
  heat until foam starts to disappear on pectin mixture and sugar
  mixture comes to full rolling boil (one that cannot be stirred down),
  about 3 to 5 minutes,stirring both constantly. Slowly pour pectin
  mixture into sugar mixture, stirring constantly.  Continue to boil
  for 2 minutes, stirring constantly.  Remove from heat; stir in
  peppermint extract and food color. Pour into foil-lined pan.  Cool
  until firm.
  
  Remove candy from pan by lifting foil.  With wet knife or
  scissors,cut into small pieces or desired shapes.  Roll in sugar.
  Store loosely covered.
  
  Yield: 64 candies Source: Pillsbury, Family Christmas Cookbook Posted
  by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rice Krispie Squares
 Categories: Kids, Candies
      Yield: 1 servings
 
      4 tb Butter
      4 c  Marshmallows or 10 oz
      5 c  Rice krispie cereal
 
  Melt butter in saucepan over low heat. Add marshmallows and stir till
  melted. Cook 3 minutes, stirring constantly . Remove from heat, add
  Rice Krispies and stir till all are coated. Using buttered spatula,
  press evenly into buttered 13x9x2" pan. Cool. Cut into 2" squares.
  
  VARIATIONS: add 1 cup raisins     add 1 cup peanuts add 1/4 cup peanut
  butter to marshmallows melt 2 squares chocolate with marshmallows for
  Christmas: add green food colouring (if desired), shape into "trees"
  or press into buttered ring or small Bundt mold. Decorate with red
  cinnamon candies (for tree) or spearmint leaves and jelly berries for
  ring mold (resembles a wreath) posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Stained Glass Candy
 Categories: Candies
      Yield: 6 servings
 
  3 3/4 c  White sugar
  1 1/2 c  Lily white syrup (or Karo,
           -must be colorless)
      1 c  Water
           Food coloring
           Oil based flavorings such as
           - Wiltons
           Tin foil
           Icing sugar, approximately
           - 10 cups, can be reused
           - over and over
           Sharp pair of scisors
           Candy thermometer
           Lots of volunteers to help
 
  Mix the white sugar, white syrup, and water in a medium sized pot.
  Add the food coloring you want (green for spearmint, orange for
  orange) Bring to a boil, and boil until candy thermometer reaches 300
  F degrees. (Can take up to 20 minutes)   Stir to mix all the
  ingredients, but once it starts to boil, do not touch.  Pot must be
  big enough to allow for double, as it rises as it boils
  
  While the candy mixture is boiling, shape a large piece of tin foil by
  folding up the sides and ends.  (I use the large foil about 3 feet
  long) to create a large cookie sheet type shape.  Put the icing sugar
  on the foil to completely cover it, and bank up the sides with icing
  sugar.
  
  When the candy mixture has reached 300F, remove from heat.  Let sit
  about 10 seconds and stir to cool slightly (heavy emphasis on
  SLIGHTLY) Then add about 1 to 1-1/2 tsp of the oil based flavorings
  depending on how strong you want the flavor.  Stir until mixed (may
  boil a bit and DON'T stand over top of pot as flavor with escape in
  the air and up your nose!! 8-} ) Once flavoring is combined, pour
  mixture onto the icing sugar and use rubber spatula to scrape all
  mixture out of pot.  Put pot, spatula and candy thermometer into
  sinkful of hot soapy water.  If you allow it to harden you won't be
  saying nice things about me at all!! 8-} As candy is cooling, keep
  checking by trying to pull up the edges.  Once it gets to the
  consistency that you can lift it a little, start cutting it FAST! I
  cut off a chunk and then cut it up into bite-sized pieces. The
  outside will cool first so you have to watch it.  If it hardens to
  quickly you will end up with a good size lollipop that you won't be
  able to cut. It will shatter like glass. Continue working your way
  around until all is cut. Then I take all the candy and put it in a
  strainer that is sitting over a bowl. Shake some of the excess icing
  sugar off candy and allow to cool thoroughly. Pack in airtight
  containers. I find Zip-Loc Freezer bags pretty good. This recipe
  makes about 2 lbs candy. Once I have done all the flavors that I
  want, then I set up all the bags and put about 10 of each flavor into
  a smaller zip-loc and seal.  They make great Christmas gifts for
  family and all the various people you give to....mailman, garbage
  man, paperboy, school teachers, your kids friends..etc.  I figure if
  the kids have to help me cut, they get some to give to their
  friends..  Besides.. makes a good bribe to get them to help!!
  
  Origin:  ME!  Sharon Stevens Shared by: ME! Sharon Stevens
  
  THE HOMESTEAD, NASHVILLE TN HST V32 B (615)385-9421
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tamale Pie
 Categories: Mexican, Casseroles, Ground beef
      Yield: 8 servings
 
      2 lb Ground Beef
     12 oz Tomatoes
      1 ea Med. Onion, Chopped
      1 ea Clove Garlic, Chopped
    1/2 t  Salt
    1/2 t  Pepper
    1/2 t  Oregano
  3 1/2 oz (1/2 7oz can) Green Chilies

MMMMM--------------------------TOPPING-------------------------------
      1 c  Grated Mild Cheese
    1/2 c  Cornmeal
    1/2 c  Unbleached Flour
      1 t  Baking powder
      1 x  Dash Salt
      2 T  Oil
      2 t  Sugar (Optional)
    1/2 c  Milk
      1 x  Other Half Green Chilies
 
  Brown meat in skillet.  Add remainging ingredients and simmer 20
  minutes. Pour into a 4-qt casserole.  Top with cheese. Mix rest of
  ingredients together and pour over the top of meat and cheese.  Bake
  at 375 degrees F. for 30 minutes (or until topping is done).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Maple Acorn Squash No. 1
 Categories: Side, New england, Vegetables
      Yield: 8 servings
 
      4 ea Med Acorn squash
      1 t  Cinnamon
    1/4 t  Cloves
    1/4 c  Butter
    3/4 c  Maple syrup
    1/2 t  Nutmeg
    1/2 t  Salt
      2 ea Bacon, quartered
 
  A Christmas favorite. Cut each squash in half; remove seeds and
  fibers. Arrange the halves, cut side up in a large shallow baking
  pan. In a small bowl, blend together the syrup, cinnamon, nutmeg,
  cloves, salt, and butter. Spoon about 2 Tbsp of the mixture into the
  hollow of each squash. Top with a piece of bacon. Add boiling water
  to pan, about 1 inch deep. Bake in a preheated 350f oven until
  tender, about 1 hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Succotash (Dave's)
 Categories: Side, American, Vegetables
      Yield: 16 servings
 
      3 lb Corn  (frozen whole kernel)
      3 c  Vegetable white sauce (see r
      3 lb Baby lima beans, frozen
      1 x  Season salt and pepper to ta
 
  Heat the vegetables through and mix thoroughly.  Add the prepared
  vegetable white sauce (see recipe for VWS) and mix.  Bring to boil,
  then remove from heat, cover and keep warm until ready to serve. This
  is an old home recipe, made in large quantities, at Thanksgiving and
  Christmas. The kids have always loved it and have invariably asked
  for the recipe after they have moved away.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Gail's Easy Cheese Spread
 Categories: Appetizers, Cheese, Gifts, Pat
      Yield: 1 servings
 
      2 lb Pk Velveeta Cheese
      1 c  Mayonnaise, NOT salad
           -dressing
      1 c  Horseradish, undrained
 
  Melt Velveeta in top of double boiler.  Take off stove and add
  mayonnaise and horseradish.  Mix well and pour in containers.
  Refrigerate. Will keep for a long time. Makes nice Christmas gifts if
  packaged in appropriate containers, such as cheese crocks.  Tell
  recipents to save the container for refills since they are certain to
  want more! Pat Empson 05/25 10:10 am
         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/25 10:22 AM
  
  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:
  R-MM-MIXED BAG
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mustard Sauce *** (kxvr83a)
 Categories: Condiment, Sauces, Chinese
      Yield: 1 servings
 
    1/4 c  Dry mustard
    1/8 ts Salt
      1    Egg
      2 tb Sugar
    1/4 c  Cider vinegar
    1/2 c  Mayonnaise
 
  I too like Mustard Sauce, and have enjoyed making it for many years.
  Recently, I came upon this recipe in the Pillsbury Spring Celebrations
  classics 27, 1983. It's great with won tons, and on sandwiches. In
  small saucepan, combine dry mustard, sugar, salt, vinegar and egg.
  Cook over low heat 2 to 3 minutes until thickened, stirring
  constantly. Chill 10 to 15 minutes; stir in mayonnaise.
    Refrigerate leftovers 3/4 cup. This recipe has more flavor than the
  others. If you use any recipes that taste bland, including restaurant
  offerings, I usually touch them up with a slight amount of sugar and
  salt.  Dry Mustard, which I purchase by the pound, vinegar and water
  has very little flavor. Hope this helps. Merry Christmas and May God
  Bless You. Karin in San Jose FROM: KARIN DAWSON (KXVR83A)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHRISTMAS PASTA SAUCE *** (PDFX51B)
 Categories: Pasta, Sauces, Party, Italian, Main dish
      Yield: 6 servings
 
    1/4 c  Extra-virgin olive oil
           Small carrot;*
           Small onion;*
           Small celery stk;*
           Large garlic clove*
      1 lb Italian sausage
    1/3 lb Ground beef
  6 1/2 oz Pancetta; diced
    1/2 ts Salt
    1/2 ts Freshly ground pepper
    1/4 ts Freshly grated nutmeg
    1/2 c  Dry red wine
    1/2 c  Tomato paste
      1 c  Italian tomatoes; chopped
      2 tb Parsely *
 
  1/2,1   oz dried porcini mushrooms * Finely chopped This is the other
  recipe I described.  According to the author, this ragu from Emilia
  Romagna is served by many Italians with the traditional pasta course
  at Christmas. It is really good.  Enjoy- 1. Soak the porcini in warm
  water for at least 1/2 hour. Remove from the water, squeeze dry and
  chop. 2. Meanwhile, in a large saucepan or flameproof casserole, heat
  the olive oil over moderate heat. Add the carrot, onion and celery
  and saute until the onion is golden, about 4 minutes.  Add the garlic
  and cook until fragrant, about 1 minute. 3.  Add the sausage, ground
  beef and pancetta to the pan. Cook over moderate heat, stirring to
  break up the meat, until the beef and sausage are no longer pink.
   Drain off any fat. Season with the salt, pepper and nutmeg. 4. Pour
  in the red wine and cook, stirring occasionally, until it evaporates,
  about 5 minutes.
   Add the tomato paste, tomatoes, porcini and 1/2 cup of warm water.
  Simmer for 30 minutes.  If the sauce gets too thick, add a little
  more water. (The recipe
  
  can be made to this point up to 2 days ahead.  Cover and refrigerate;
  reheat before serving.)  Add the parsley just before serving. FROM:
  SUSAN BURGESS
    (PDFX51B)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: ARTICHOKE APPETIZER
 Categories: Appetizers, Vegetables
      Yield: 12 servings
 
           Jane harris DRKD50A
      4    Eggs; beaten
    1/2 lb Cheddar cheese; grated
     12 oz Jars marinated artichokes;
           -cut up
           Salt & pepper to taste
           Dash of tabasco
      3    Green onions; chopped fine
      6    Soda crackers; crushed
      1    Clove garlic; crushed
 
  Saute' onions and garlic in artichoke oil; then drain. Mix all
  ingredients and spread in greased 8x8" pan. Bake at 325 for 30 min.
  Can be baked, frozen and re- heated. This recipe was a great success
  at a party Christmas Eve. Hope you like it. Let me know. Happy New
  Year to you!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: KUBA - Sherry B
 Categories: Side dishes, Grains, Ethnic
      Yield: 8 servings
 
  1 1/2 c  Barley
  1 1/2 c  Mushrooms; dried
      7 c  Water
      2 ts Salt
    1/4 ts Black pepper
      2 c  Garlic; finely minced
    3/4 c  Onion; dried  finely choppe
    1/4 c  Butter
      1 ts Marjoram
 
  This is a recipe for a Czech barley casserole that is traditionally
  served on Christmas Eve but is also good as a side dish. Cook the
  onion in the butter until translucent. Wash the mushrooms until free
  from grit.
   Add the barley (or barley grits, mushrooms, salt and water to the
  onions and cook, uncovered, until the water has evaporated, stirring
  frequently. (Mixture will be very thick.) Add the remaining
  ingredients.
   Place in a greased casserole or baking dish and bake at 350 degrees
  for 30 to 35 minutes. I usually cut this recipe in half unless we are
  having a really big crowd. It also freezes well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: HOT PEPPER JELLY
 Categories: Jelly, Spices, Personal
      Yield: 1 servings
 
    1/2 c  Hot Red Chiles; seeded
           -and coarsely chopped
    1/2 c  Hot green chiles; seeded
           -and coarsely chopped
      1 c  Chopped onion
  1 1/2 c  Vinegar
      5 c  Sugar
      2    Pouches liquid pectin
 
  This Southern recipe is very good served with country ham or with
  green beans or peas.
  
  PLACE THE HOT CHILES, onion and vinegar in a food processor or
  blender. Process until very fine. Pour the sugar into a heavy
  non-aluminum pot. Stir in the chile mixture, bring to a boil, and
  boil for 1 minute. Remove from the heat and stir in the pectin. Let
  sit 5 minutes and then remove the foam with a slotted spoon. Ladle
  into sterilized jars and seal. Turn the jars upside down occasionally
  to keep the chiles mixed until the jelly is cool and set. This jelly
  makes wonderful Christmas gifts too.
  
  Makes 10 Cups
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BARBECUED BUTTERFLIED LEG OF LAMB WITH MINT AND POCKET BR
 Categories: Meats, Holiday
      Yield: 9 servings
 
      1    Leg of lamb (5-6 lb)*
    3/4 c  Balsamic vinegar
    1/3 c  Mint jelly
    1/3 c  Minced fresh mint leaves
           Fresh mint sprigs (opt)
           Salt
           Pepper
           Small pocket bread**
 
  * - boned and trimmed of surface fat
  ** - or regular pocket bread, cut in half crosswise
  ======================================================================
  ===
  1. Lay meat boned side up. Slash about halfway through thickest
  portions, as needed, and pull meat, patting cut edges down, to make
  the piece relatively even.
  2. Place lamb in a 9x13" pan. In a 1 1/2 quart pan over medium-high
  heat, stir vinegar with 1/3 cup mint jelly just until boiling. Stir
  in mint and pour evenly over lamb. Cover and chill 2 hours or up to a
  day. Turn meat over occasionally.
  3. On firegrate in a barbecue, with a lid, ignite 50-60 charcoal
  briquets. When briquets are dotted with ash, in about 30 minutes,
  spread them into a single layer; scatter 10-12 more briquets over
  coals. Set grill 5-6" above coals. Lift meat onto grill; reserve
  marinade. Put lid on barbecue and open vents.
  4.Turn meat as needed to brown evenly; baste with marinade. Cook until
  thickest part of meat is done to your liking; for rare (140' on a
  thermometer) in center of thickest part, allow about 40 minutes total.
  Thinner sections will be well done.
  5. Transfer lamb to a platter and let rest 5-10 minutes. Garnish with
  mint sprigs. Slice meat thin. Season to taste with mint jelly, salt,
  and pepper. Eat with knife and fork or tuck into pocket bread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SPICY ORANGE NUTS
 Categories: Nuts, Fruits, Regional, Snacks
      Yield: 6 servings
 
  1 1/2 c  Unsifted powdered sugar
      2 tb Cornstarch
      1 ts Cinnamon
    3/4 ts Cloves
    1/4 ts Allspice
    1/8 ts Salt
      2 tb Freshly grated orange peel.
      2    Egg whites, slightly beaten
      3 tb Freshley squeezed orange
           -juice
      2 c  Walnut or pecan halves
 
  From: Arizona Cookbook
  
  Sift together sugar, cornstarch, spices and salt. Stir in grated peel.
  Blend egg whites with orange juice; stir in nuts, coating each half
  completely. Drain thoroughly. Then roll in sugar mixture to coat well.
  Spread on cookie sheet. Do not allow nuts to touch. Bake at 250 for
  20 to 25 minutes (or until dry). Cool before storing in container.
  
  This sounds like a recipe that would make a good Christmas gift!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cheese and Sausage Snacks
 Categories: Pork, Cheese, Appetizers
      Yield: 6 servings
 
      3 c  TEABISK (BISQUIK)
      1    ROLL SAUSAGE MEAT
      1 lb GRATED CHEDDAR CHEESE
           -(ORANGE)
      1    SPANISH ONION FINELY CHOPPED
    3/4 c  MILK
 
  Blend sausage meat and onion (in blender if you wish). Add remaining
  ingredients and mix well. (important to have onion finely ground).
  
  Drop from teaspoon onto greased cookie sheet
  
  Bake at 425 (four twenty-five) degrees Fahreneheit 10 -15 minutes
  until browned.
  
  This is a QUICK and DELICIOUS snack especially helpful for this time
  of year.
  
  This is my firts time on this echo.  Merry Christmas to all.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Apricot-Raisin Jam
 Categories: Apricot, Jam, Gift
      Yield: 6 servings
 
    1/2 lb Dried apricot halves,
           -coarsely chopped
      1 c  Golden raisins
           Juice and grated rind of 1
           -lemon
      1 c  Orange juice
      2 c  Sugar
 
  I received a great little book for Christmas called "From My House To
  Yours" that has gift recipes, ideas and lots of little tid-bits. The
  following recipe is from that book.  I'll include the notes the author
  wrote and will follow this message with the recipe for English Muffin
  Loaf that he makes note of. Sonya
  
  "This is delicious with toasted thin slices of English Muffin Loaf.
  Dried apricots sold in bulk are usually more flavorful than the
  prepackaged kind; natural food stores are a good source."
  
  1. Place the apricots and raisins in a bowl and add water to cover.
  Cover the bowl tightly and let it stand overnight. Drain the liquid
  into a large, heavy saucepan and chop the apricots coarsely. Add the
  apricots, raisins, lemon juice and rind, and orange juice to the pan,
  place over low heat, and bring to a simmer. Cook 20 minutes, stirring
  occasionally.
  
  2. Add the sugar and continue cooking, stirring frequently until the
  mixture of fruit is very soft and the syrup sheets when dropped from
  the side of a spoon (220 degrees on a candy thermometer), 15 to 20
  minutes. Spoon the jam into sterilized half-pint jars. Seal the jars,
  process in a boiling-water bath for 10 minutes and cool. Store in a
  cool, dark place.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Leftover Turkey Or Chicken Hash
 Categories: Poultry, French can, Leftovers, My
      Yield: 4 servings
 
      2 tb Butter; melted or chicken
           -fat (up to 3T)
      1    Onion; thinly sliced
    1/2 c  Celery; diced
      2 c  Turkey; cooked,diced
           -(up to 3 cups)

MMMMM---------------------------SAUCE--------------------------------
      2 tb Turkey or chicken fat
           -(I would use butter)
      3 tb Flour
  2 1/2 c  -Water
    1/2 ts Savory
    1/2 ts Salt
    1/2 ts Pepper
    1/4 c  Cream

MMMMM------------------------HOT BISCUITS-----------------------------
      2 c  Flour; all purpose
      1 tb Baking powder
      1 ts Salt
    3/4 c  Cream
      2    Eggs; beaten
 
  La fricasee fatuguee
  
  Heat in frying pan 2-3 Tbsp melted butter or turkey or chicken fat.
  Add thinly sliced onion and diced celery. Heat 5-8 minutes over low
  heat, stirriing often. Add 2-3 cups cooked turkey. Cook 5 minutes
  over low heat.
  
  Sauce: Brown the chicken fat (I would use butter) and flour well
  before adding water. Add savory, salt and pepper to taste. When sauce
  is smooth and creamy, add 1/4 cup cream and any remaining turkey or
  chicken gravy. Pour over turkey. Simmer 15 minutes, then serve with
  hot biscuits and pickled beets.
  
  Hot Biscuits: Sift together in bowl, flour, baking powder (no error in
  amount) and salt. Mix together cream with 2 beaten eggs. Add to flour
  and mix just enough to moisten; the dough is rather soft and should
  remain lumpy. Stir as little as possible. Drop by spoonfuls on a
  greased cookie sheet. Cook 16 minutes at 400F.
  
  from Mme. Benoit, "In days that followed Christmas, every bit of the
  turkey was used - the bones for soup, the skin, diced and crisped in
  the oven til browned, then served, instead of butter, on toasted
  homemade bread. So, when it came time to make hash from all the
  little bits and pieces, the children felt that the poor turkey must
  be tired (fatiguee), hence the name.
  
  Source: _My Grandmother's Kitchen_ by Mme. Benoit
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sesame Chicken Wings
 Categories: Poultry, Appetizers
      Yield: 8 servings
 
     36    Chicken drumettes (bottom
           Part of chicken wing)
      2 cl Garlic
      1    Inch fresh ginger, peeled
      1    Onion, quartered
      1 ts Red pepper flakes
      2 ts Salt
      2 ts Ground coriander
      3 tb Soy sauce
      3 tb Fresh lemon juice
      2 tb Sesame oil
      2 tb Sugar
    1/2 c  Sesame seeds (approx)
 
       Wash the chicken pieces and pat dry.  Place in a bowl.  Combine
  the remaining ingredients except the sesame seeds in a blender and
  puree. Pour the mixture over the chicken and stir to coat all the
  pieces well. Refrigerate for at least 2 hours.
  
       Remove the chicken from the marinade and sprinkle with the sesame
  seeds.  Place under the broiler for 5 to 6 minutes on each side.
  Serve hot.
  
  Makes 6 to 8 servings as hors d'oeuvres.
  
  From "The Joys of Christmas"; Helen Feingold and Mary Lee Gristani.
  
       [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cajun Shrimp
 Categories: Cajun, Shellfish, Appetizers
      Yield: 15 servings
 
      1 lb Extra large shrimp, peeled
      1 tb Fresh lime juice
    1/2 ts Garlic powder
    1/2 ts Onion powder
    1/4 ts Thyme
    1/4 ts Salt
    1/4 ts Red pepper
    1/8 ts Black pepper
           Lime wedges
 
       Toss the shrimp with the lime juice in a bowl.  Mix the garlic
  powder, onion powder, thyme, salt, red pepper and black pepper in a
  small bowl. Sprinkle over the shrimp and toss to coat well.
  
       Spray a large skillet with non-stick cooking spray.  Heat until
  hot.
   Add the shrimp and cook for 3 minutes, or until the shrimp are pink,
  stiring constantly.  Spoon into a serving dish.  Chill, covered, for
  1 hour or longer.  Garnish with lime wedges.
  
  Makes 15 servings.
  
  From "Season of Wonder: Christmas 1990".
  
       [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.
 
MMMMM
 
