MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Abadoo's Granola
 Categories: Snacks
   Servings: 20
 
  2 1/2 c  ROLLED OATS
      1 c  SHREDDED COCONUT,OPTIONAL
    1/2 c  ALMONDS, CHOPPED
    1/2 c  SESAME SEED
    1/2 c  WHEAT GERM
    1/2 c  HONEY
    1/4 c  COOKING OIL
      1 c  CURRANTS OR RAISINS
    1/4 c  DATES
      2 tb MOLASSES
 
  COMBINE ALL INGREDIENTS EXCEPT FOR FRUITS IN 13X9X2-INCH PAN.  BAKE AT 300
  DEGREES FOR 45 MINUTES AND STIR EVERY 15 MINUTES.  REMOVE FROM OVEN; STIR
  IN FRUITS AND REMOVE TO ANOTHER PAN TO COOL.  STIR OFTEN TO PREVENT LUMPING
  WHILE IT COOLS.  STORE IN PLASTIC BAGS.  MAKES ABOUT 7 CUPS.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Angu (Cornmeal Mush)
 Categories: Cereal, Brazil
   Servings:  6
 
           INGREDIENTS:
      1 tb Oil
      2    Clove garlic, minced (2 tsp)
      1 sm Onion, finely chopped (about
           -1/4 cup)
      2 c  Cold water (to 3 cups)
           Salt & fresh ground black
           -pepper
    1/2 c  Fine (stone ground) cornmeal
 
  Servings: 6 to 8 Notes: Angu (pronounced "aing goo") is a sort of polenta,
  one of the many cooked starch pastes one finds in Brazil. For best results,
  use a fine, stone ground cornmeal.
  
  DIRECTIONS: Heat the oil in a large saucepan. Cook the garlic and onion
  over medium heat for 2 to 3 minutes or until soft but not brown. Add 2 cups
  water and bring to a rapid boil.
  
  Add the cornmeal in a thin stream through your fingers, stirring vigorously
  to prevent lumps. The mixture should be the consistency of choux pastry or
  soft ice cream. If too thick, make a hole in the angu with a wooden spoon
  and stir in a little cold water. Reduce the heat to low and gently simmer
  for 3 to 4 minutes. Correct the seasoning and serve at once.
  
  Note: For a prettier presentation, the angu can be spooned into a thickly
  buttered tube pan and unmolded onto a platter. (Picture in magazine shows
  that a fluted tube pan was used, and the center of the unmolded angu was
  filled with flat leaf parsley- or cilantro?
  
  Source: Yankee magazine, April 1991, recipe from Belita de Castro-
  Brazilian cook, cookbook author.
  
  From: Sallie Austin
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Cinnamon Oatmeal
 Categories: Cereal
   Servings:  6
 
      1 c  Water
    1/4 c  Apple juice
      1    Tart apple, diced
    2/3 c  Rolled oats
      1    Dash cinnamon
      1 c  Skim milk
 
  Place water, juice and apples ina medium saucepan and bring to a boil. Sitr
  in the rolled oats and cinnamon.  Return to boil, reduce heat and simmer
  until the porridge is thick.  Serve hot with milk.
  
  From: The Lose Weight Naturally Cookbook Posted by: Sheila Exner
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Crunch
 Categories: Snacks, Kids
   Servings:  6
 
      5    Apples
      1 ts Cinnamon
      1 tb Butter
      1 c  Sugar
      1    Egg
    1/2 c  Flour
    1/2 ts Baking powder
      1 pn Of salt
 
  Peel apples and dice, sprinkle with cinnamon and 1/3 cup of the sugar.
  Cream butter and 2/3 cup sugar. Beat egg and add to butter mixture. Sift
  flour, baking powder and salt. Add to mixture. Pour over apples and bake 10
  minutes at 425 - then 20 minutes at 350. Batter will be thick - just drop
  and spread as best as you can.
  
  Recipe from Marilla Ransdell, submitted by Donna Ransdell.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Nut Bake
 Categories: Baby food
   Servings:  6
 
      4 oz Cooking apples
      2 ts Orange juice
      1    Egg yolk
      1 tb Ground almonds
 
  1.  Peel, core and slice the apple, and cook with the orange juice until
  soft.
  
  2.  Mash or puree, stir in the egg yolk and almonds, and bake at 350F for
  15 min or until set.  Serve hot  or cold.
  
  To vary: Use other fruit in season.
  
  From "The Best Healthy Baby Cookbook" By Carol Hunter. Posted by Theresa
  Merkling
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Pancakes
 Categories: Pancakes, Kids
   Servings:  6
 
      1 c  Whole wheat flour
      1 c  White enriched flour
    1/2 ts Salt
      1 tb Brown sugar
  1 3/4 c  Milk
      2    Eggs
      2    Apples, diced
 
  Mix together dry ingredients. Add liquid ingredients; mix well, Add diced
  apples. Mix together. Bake on a hot greased skillet.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Applesauce
 Categories: Kids
   Servings:  6
 
  1 1/2    Bushel basket MacIntosh
           -Apples
  1 1/2    Bushel basket Staymen
           -Winesap
     10 lb Delicious Apples peeled and
           -chunked
           Brown sugar to taste
           Cinnamon
      1    Nutmeg - grated
 
  Wash and half Mac's and Winesap and cook until soft in as little water as
  possible.  You can do this in pots on the stove (watch for burning) or in
  roasting pans in the oven.  Even the microwave will do.
  
  Put through food mill and add brown sugar and cinnamon and nutmeg grated to
  taste.  Add chopped delicious apples if you want chunky style.  Heat to
  boiling, stiring occasionally. Pour boiling hot into hot jars leaving 1/2
  inch head space.  Remove air bubbles. Adjust caps. Process pints and quarts
  20 minutes in a boiling water bath.  Makes a years worth.
  
  Shared By: Pat Stockett
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Athenian Pizza
 Categories: Pizza, Snacks
   Servings:  6
 
      3 tb Oil
     12 sl Eggplant (thin); diced
      1 lg Red bell pepper; diced
      6    Pita breads
  1 1/2 c  Prepared spaghetti sauce
  2 1/2 oz Pepperoni, sliced
      1 sm Onion; thinly sliced
 
  Heat 2 tablespoons oil in large skillet over medium heat. Add diced
  eggplant, a little at a time, and cook until golden brown, adding remaining
  oil as needed. Drain eggplant on paper towels. Add red pepper and cook
  until tender-crisp. Drain on paper towels. Separate pita breads, pulling
  completely apart into halves. Arrange on baking sheet, cut sides up. Spread
  2 tablespoons spaghetti sauce on each pita bread half. Top with some of
  eggplant, red pepper, pepperoni and onion slices. Bake at 400F 5 minutes.
  
  (C) 1992 The Los Angeles Times
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Avocado & Banana
 Categories: Baby food
   Servings:  6
 
      1 tb Dead ripe, almost black
           -avocado
      1 tb Dead ripe, almost black
           -banana
 
  What can I say except mush together with a fork.  Most babies adore this
  combination, but avocados are high in unsaturated fat, so go easy on this
  dish.
  
  Serve 1
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baked Apples
 Categories: Baby food
   Servings:  6
 
      1 lg Washed apple, top and core
           -removed
      1 ts Sugar
      1 ds Of cinnamon
 
  Preheat oven to 350~.
  
  Sprinkle the inside of the apple with the sugar and cinnamon. Place in a
  baking dish, with a few spoonfuls of water at the bottom. Bake until tender
  or 30-45 minutes.
  
  (NOTE: this is a good one for dessert for the whole family. Adults can
  sprinkle nuts on top of their portions).
  
  From "Make Your Own Baby Food" By Lorrie Scally.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana and Nut Sandwich
 Categories: Snacks
   Servings:  1
 
      1    Banana
    1/4 c  Grape pulp
    1/2 c  Chopped pecans
      1    Orange
 
  Mix crushed banana, pecans and grape pulp and moisten with orange juice.
  Use with buttered white or dark bread.
  
  For you From: Jon Judd {Cooking Echo}
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana and Bacon Sandwich
 Categories: Snacks
   Servings:  1
 
  1 1/2 c  Crushed bananas
      1    Apple
      4    Bacon slices
      1    Salt and lettuce
 
  Crush banana, chop crisped bacon and mince apple.  Mix, add salt, spread
  between buttered slices of bread and add lettuce leaf.
  
  For You From:  Jon Judd {Cooking Echo}
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana
 Categories: Baby food
   Servings:  1
 
      1    To 2 tablespoons ripe banana
 
  From "Baby's First Helpings" by Chris Casson Madden ISBN: 0-385-19143-X
  
  This is another wonderful first food.  Remember: the riper the banana the
  easier on baby's digestive tract.
  
  A little mother's milk or formula
  
  Mash thoroughly and slowly mix in the milk.
  
  As baby gets older you might want to try: milk, oatmeal, wheat germ, cooked
  egg yolk or yogurt mixed in with the banana.
  
  Serves 1
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Push-Ups
 Categories: Kids
   Servings:  6
 
      2 lg Bananas, Cut Up
    1/2 c  Instant Nonfat Dry Milk
      1 c  Plain Yogurt
      6 oz Frozen Orange Juice
           -Concentrate (1 Can)
      1 c  Water
 
  Combine all of the ingredients in a blender and whirl until foamy. pour
  into paper cups and freeze.  Push up from the bottom of the cup.
  
  From Super Snacks For Kids by Penny Warner Copyright 1985
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Split Salad
 Categories: Salads, Kids
   Servings:  6
 
      1    To 6 bananas
 
  Split bananas in half lengthwise. Arrange on a bed of lettuce greens.
  Spread mayonnaise down centers of banana halves; sprinkle with cinnamon;
  dot with raisins. Quicker than quick!
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Wrap
 Categories: Kids, Snacks
   Servings:  1
 
      1    8-inch flour tortilla
      2    To 3 Tbsp peanut butter
      2    To 3 Tbsp grape jelly
      1 sm Banana, peeled
 
  Place tortilla on a paper towel. Microwave 10 to 20 seconds on HIGH until
  the tortilla is soft and warm. Spread with peanut butter. Top with grape
  jelly. Place the banana near the right edge of the tortilla. Fold up the
  bottom fourth of the tortilla. Bring right edge over the banana and
  roll-up. Recipe from "Boys and Girls Cookbook" Posted by: Sonya Whitaker
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Hardtack
 Categories: Snacks
   Servings:  6
 
      2 c  Flour
    1/2 tb Salt (optional)
    1/2 tb Sugar (optional)
    1/2 c  Water
 
  Basic HardTack
  
  Mix flour, salt (optional), sugar (optional), and water.  Using hands or
  rolling pin, flatten dough on floured cloth until 1/4-inch thick.  Score
  with a knife if desired. Bake on cookie sheet in 350-degree oven for 30
  minutes. Break into pieces as needed.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Pizza Dough
 Categories: Pizza
   Servings:  6
 
      1 c  Warm tap water (110 to 115
           -degrees)
      1 pk Active dry yeast
      3    To 3 1/2 cups flour
    1/2 ts Salt
 
  1.  Pour the water into a medium-sized mixing bowl and sprinkle in the
  yeast. Stir gently with a fork until the yeast has dissolved and the liquid
  turns light beige in color.
  
  2.  Add 1 cup of the flour and the salt.  Mix thoroughly with a wooden
  spoon.  Add a second cup of flour to the bowl and mix well. After the
  second cup of flour has been mixed in, the dough should start coming away
  from the sides of the bowl and should begin to form a soft,sticky mass.
  
  3.  Measure out the third cup of flour.  Sprinkle some over the work
  surface and flour your hands generously.  Remove all of the dough from the
  bowl and begin to work the mass by kneading the additional flour in a bit
  at a time.
  
  4.  To knead the dough, use the heel of your hands to push the dough across
  the floured work surface in one sweep.  Clench the dough in your fist and
  twist and fold it over.  Use the dough scraper to help gather the wet dough
  that sticks to the work surface into a ball while kneading. Repeat this
  action over and over again, adding only as much flour as it takes to keep
  the dough from sticking to your hands.  Work quickly and don't be delicate.
  Slap and push the dough around to develop its gluten and to facilitate its
  rolling out. (Kneading pizza dough is a great way to relieve pent-up
  aggression!)
  
  5.  When the dough no longer feels sticky, push the heel of your hand down
  into it and hold it there for 10 seconds.  This will test its readiness;if
  your hand comes up clean, the dough is done.  If it sticks, a bit more
  kneading will be necessary. Once the dough is no longer sticky, do not
  overwork it by adding more flour.  Continue kneading only until the dough
  is smooth and elastic (it should spring back when pressed) and no lines of
  raw white flour show.  The whole process should take 5 to 10 minutes.
  
  6.  Lightly oil a 2 quart bowl with vegetable oil.  Roll the ball of dough
  around in the bowl to coat it with a thin film of oil.  Tightly seal the
  bowl with plastic wrap to trap in the moisture and heat from the yeast's
  carbon dioxide gases.  This will help the dough rise faster.
  
  7.  Place the bowl in a warm, draft-free place.  Let the dough rise for 30
  to 45 minutes.
  
  8.  Once the dough has doubled in bulk, punch it down by pushing your fist
  into it.  All of the gases will quickly escape, and the dough will
  collapse. Remove the dough from the bowl and knead it again for about 1
  minute.
  
  9.  The dough is now ready to be patted and rolled into pizza, or to
  undergo additional rising.
  
  10. To raise dough a second time, add a bit more oil to the bowl and repeat
  the procedure indicated for the first rising.  Then the dough is ready to
  be shaped.
  
  Source: The Pizza Book by Evelyne Slomon posted by Linda Davis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef Jerkey
 Categories: Snacks, Garlic
   Servings:  8
 
      1    Flank Steak Or London Broil
           Coarse Black Pepper
    1/2 c  Soy Sauce
           Garlic Powder
 
  Cut flank steak or london broil into 1/4" strips.  Sprinkle with garlic
  powder and coarse ground black pepper.  Marinate in soy sauce for 24 hours.
  Bake in 150øF oven for 10 to 12 hours.  DO NOT exceed 150øF.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef Jerky
 Categories: Snacks
   Servings:  1
 
      1    Flank steak
      1    Clove garlic, minced
    1/2 c  Honey
      1    Pinch pepper
      4 tb Lemon juice
    1/2 c  Soy sauce
      1    Pinch salt
 
  Put steak in freezer for about half an hour, just until firm.  Slice steak
  across grain, about 1/4-inch thick.  Combine remaining ingredients and
  marinate steak strips in this for at least 2 hours. Place slices on rack in
  pan and dry in oven at 150 degrees, 12 hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Pepper-Lard Pizza Dough
 Categories: Pizza
   Servings:  6
 
      1 c  Warm tap water (110 to 115
           -degrees)
      1 pk Active dry yeast
      3    To 3 1/2 cups flour
    1/2 ts Salt
    1/2 ts Coarsely ground black pepper
      2    Heaping Tablespoons
           -naturally rendered pork
           -lard
 
  "This recipe descends from ne of the oldest known kinds of pizza crust. The
  Romans, who were very fond of black pepper, used a similar but richer
  dough, which included eggs and honey.  Naturally rendered pork lard is
  essential to this crust.  If you can't get any, use the same amount of
  olive oil in the recipe."
  
  1.  Pour the water into a medium-sized mixing bowl and sprinkle in the
  yeast. Stir gently with a fork until the yeast has dissolved and the liquid
  turns light beige in color.
  
  2.  Add 1 cup of the flour, the salt, pepper and lard.  Mix thoroughly with
  a wooden spoon.  Add a second cup of flour to the bowl and mix well. After
  the second cup of flour has been mixed in, the dough should start coming
  away from the sides of the bowl and should begin to form a soft,sticky
  mass.
  
  3.  Measure out the third cup of flour.  Sprinkle some over the work
  surface and flour your hands generously.  Remove all of the dough from the
  bowl and begin to work the mass by kneading the additional flour in a bit
  at a time.
  
  4.  To knead the dough, use the heel of your hands to push the dough across
  the floured work surface in one sweep.  Clench the dough in your fist and
  twist and fold it over.  Use the dough scraper to help gather the wet dough
  that sticks to the work surface into a ball while kneading. Repeat this
  action over and over again, adding only as much flour as it takes to keep
  the dough from sticking to your hands.  Work quickly and don't be delicate.
  Slap and push the dough around to develop its gluten and to facilitate its
  rolling out. (Kneading pizza dough is a great way to relieve pent-up
  aggression!)
  
  5.  When the dough no longer feels sticky, push the heel of your hand down
  into it and hold it there for 10 seconds.  This will test its readiness;if
  your hand comes up clean, the dough is done.  If it sticks, a bit more
  kneading will be necessary. Once the dough is no longer sticky, do not
  overwork it by adding more flour.  Continue kneading only until the dough
  is smooth and elastic (it should spring back when pressed) and no lines of
  raw white flour show.  The whole process should take 5 to 10 minutes.
  
  6.  Lightly oil a 2 quart bowl with vegetable oil.  Roll the ball of dough
  around in the bowl to coat it with a thin film of oil.  Tightly seal the
  bowl with plastic wrap to trap in the moisture and heat from the yeast's
  carbon dioxide gases.  This will help the dough rise faster.
  
  7.  Place the bowl in a warm, draft-free place.  Let the dough rise for 30
  to 45 minutes.
  
  8.  Once the dough has doubled in bulk, punch it down by pushing your fist
  into it.  All of the gases will quickly escape, and the dough will
  collapse. Remove the dough from the bowl and knead it again for about 1
  minute.
  
  9.  The dough is now ready to be patted and rolled into pizza, or to
  undergo additional rising.
  
  10. To raise dough a second time, add a bit more oil to the bowl and repeat
  the procedure indicated for the first rising.  Then the dough is ready to
  be shaped.
  
  Source: The Pizza Book by Evelyne Slomon Posted by Linda Davis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Boiled Peanuts
 Categories: Snacks
   Servings:  8
 
           Peanuts,raw
           Water
 
  1. Wash raw peanuts thoroughly in cool water; then soak in clean cool water
  for about 30 minutes before cooking.
  2. Put peanuts in a saucepan and cover completely with water. Because the
  shells of some peanuts absorb more salt than others, it's best to begin
  with 1 tablespoon of salt for each 2 cups of peanuts; you can add more salt
  to taste later.
  3. The cooking period for boiled peanuts varies according to the maturity
  of the peanuts used and the variety of peanut. The cooking time for a
  "freshly pulled" green peanut is shorter than for a peanut which has been
  stored for a time.
  4. When fully cooked, the texture of the peanut should be similar to that
  of a cooked dry pea or bean. Boil the peanuts for about 35 minutes, then
  taste. If they are not salted enough, add more salt. Taste again in 10
  minutes, both for salt content and to see if the peanuts are fully cooked.
  If not ready, continue tasting every 5 minutes until they have a
  satisfactory texture.
  5. Drain peanuts after cooking or they will continue to absorb salt and
  become oversalted.
  6. Boiled peanuts are usually served as a snack, but they make a great
  substitute for dried cooked beans at any meal. They may be eaten hot, at
  room temperature, or chilled in the refrigerator and eaten cold, shelling
  as you eat them. They will keep in the refrigerator for several days, or
  they may be frozen.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bologna and Cheesewitch
 Categories: Kids
   Servings:  6
 
      1 lb Bologna
    3/4 lb Swiss Cheese
      1 tb India Relish
      4 tb Chopped Onion
    1/4 c  Prepared Mustard
    1/3 c  Mayonnaise
      6    Whole Hotdop Rolls
      6 tb Butter
 
  From:
  
  ******Bologna and Cheesewitch******
  
  Using a meat grinder or food processor, grind together the Bologna and
  Swiss cheese. Mix into mixture India relish, chopped onion, mustardand
  mayonnaise. butter inside of each hotdog roll, and stuff the mixture
  equally into all 6 rolls.
  
  Wrap each roll seperately in foil and refrigerate for at least 1 hour
  before baking. May also be frozen for later use. Bake foil wrapped rollsat
  325 F. for 25 mins. or until insides are all melted. Defrost before baking.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Braised Buckwheat Kernels
 Categories: Cereal
   Servings:  6
 
      1 c  Uncooked medium buckwheat
           -kernels (kasha)
      1    Egg
  2 1/2 c  Boiling water
      2 tb Margerine or butter
  1 1/2 ts Beef bouillon granules
    1/4 ts Salt
    1/4 ts Pepper
 
  Braised Buckwheat Kernels
  
  Popular in Russia where it's called Kasha, this hearty style side dish is
  prefect for a hurry-up meal. (Sue's note: This stuff is good!!)
  
  Mix buckwheat kernels and egg in ungreased 10-inch skillet. Cook over
  medium-high heat, stirring constantly, until kernels are seperated and
  brown. Stir in remaining ingredients; reduce heat.
  
  Cover and simmer about 5 minutes or until liquid is absorbed and buckwheat
  kernels are tender. Makes 6 servings.
  
  Recipe from Betty Crocker's "30 Minutes or Less" Cookbook
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bran Bites, Unbaked
 Categories: Snacks
   Servings:  6
 
      3 c  Bran flakes, crushed
    1/2 c  Toasted wheat germ
    2/3 c  Peanut butter
    1/4 c  Orange juice
      2 tb Honey
    1/2 c  Raisins, chopped
 
  From Cooking a la Heart by Linda Hachfeld and Betsy Eykyn. "These
  nutty-flavored treats are a favorite with all kids... big and little!
  Flavor and texture are enhanced by aging 2 or 3 days in a refrigerated,
  tightly-covered container." About 24 balls
  
  In a large bowl, combine bran flakes, wheat germ, peanut butter, orange
  juice, honey and raisins.  Mix well. Shape dough in palms to form balls.
  Chill.  Store in refrigerator. Nutrient Analysis: 1 ball, Calories: 80,
  Fat: 3.8g, Cholesterol: 0, Sodium: 88mg, Dietary Fiber: 0.8g, Calcium:
  20.4mg, Diabetic Exchange: 1/2 fruit, 1 fat.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Breakfast Shakes
 Categories: Snacks
   Servings:  4
 
     20 oz Pineapple chunks in
           -unsweetened juice
      1 md Banana, peeled, cut into
           -chunks
  1 1/2 c  Skim milk
    1/4 ts Vanilla extract
 
  Info:   posted by Perry Lowell, April 1993 from Good Food magazine, March
  1986
  
  Pineapple Shake:  makes 4 servings
  
  Drain pineapple, reserving 3/4 cup juice.  Measure 1/2 cup pineapple chunks
  and save remainder for other use.  Place all ingredients in blender and
  process until smooth.  Pour into glasses.
  
  Nutrition Information per Serving:      85      calories 3 g protein 16 g
  carbohydrate 1 g fat (11% of calories) 48 mg sodium
  
  Orange Shake:  makes 2 servings
  
  1 cup orange juice, preferably freshly squeezed 1/2 cup skim milk 1
  teaspoon sugar 1/4 teaspoon vanilla extract
  
  Place all ingredients in a blender and process until smooth.  Pour into
  glasses.
  
  Nutrition Information per Serving:    93      calories 3 g protein 18 g
  carbohydrate 1 g fat (10% of calories) 33 mg sodium
  
  Strawberry-Banana Shake:  makes two servings
  
  1/2 cup frozen unsweetened strawberries 1/2 medium banana, peeled, cut into
  chunks 1/2 cup orange juice, preferably freshly squeezed 3 Tablespoons
  plain low-fat yogurt
  
  Place all ingredients in a blender and process until smooth.  Pour into
  glasses.
  
  Nutrition Information per Serving:    85      calories 2 g protein 17 g
  carbohydrate 1 g fat (11% of calories) 16 mg sodium
  
  Raspberry-Peach Shake:  makes 4 servings
  
  10 ounces frozen raspberries in light syrup 1 cup canned peach nectar 1/2
  cup buttermilk 1 Tablespoon honey
  
  Place all ingredients in blender and process until smooth.  Pour into
  glasses.
  
  Nutrition Information per Serving:    109     calories 2 g protein 23 g
  carbohydrate 4 g fat 37 mg sodium
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bubble Solution
 Categories: Kids
   Servings:  1
 
    1/3 c  Dish soap or baby shampoo
  1 1/4 c  Water
      2 ts Sugar
      1    Food coloring
 
  Servings:  1
  
  Combine ingredients and pour into an unbreakable bottle. To blow bubbles,
  experiment using plastic straws, pipe cleaners formed into loops,
  strawberry baskets from grocery store, spoons with holes in them and other
  items you think of.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Callos a la Madrilena
 Categories: Spanish, Snacks
   Servings:  4
 
      1 lb "honeycomb" tripe
    1/2 c  Dry white wine
      1 sm Tomato, chopped
      1    Pig's foot or veal knuckle,
           -split in half
      2    Sprigs parsley
     10    Peppercorns, lightly crushed
      2    Cloves, crushed
      1 ds Of nutmeg
      2    Bay leaves
    1/2 ts Dried thyme, or equivalent
           -amount of fresh
           Salt
      1 sm Onion, coarsely chopped
      6    Cloves garlic, peeled
      2 tb Olive oil
      1 sm Onion, finely chopped
    1/4 lb Chorizo (or Italian
           -sausage), in 1/4-inch
           -slices
    1/4 c  Diced cured (unsmoked) ham
      1 tb Flour
      1 tb Sweet red (Spanish) paprika
    1/2    Dried red chili pepper,
           -crumbled (remove seeds if
           -you wish)
 
  (Tripe, Madrid Style)
  
  Tripe is especially favored in Spain and, in fact, most countries where
  there is still a strong Spanish influence.  This isn't surprising, because
  it makes a number of very different, but extremely tasty dishes.  It
  requires long cooking times (less here because it is almost always cleaned
  and partially precooked when you buy it), but it keeps very well for days,
  in the refrigerator, and is even better when reheated than when first
  prepared.  Since it's difficult to buy half a pig's foot or half a veal
  knuckle, this recipe makes enough for 4 - 6 servings as a main course. Make
  a full recipe a day or two ahead of time, serve as many tapas as needed,
  then enjoy the rest as a main course or snacks.  This can be reheated very
  nicely in the microwave, by the way.
  
  To serve 4 - 6 as a main course, or make 12 - 18 tapas:
  
  Rinse the tripe well, then put it into a rather large kettle and add cold
  water to cover.  Bring to a boil, then drain immediately. Cut the tripe
  into 1 1/2-inch squares and return it to the empty kettle.  Add 3 cups cold
  water and the wine, tomato, pig's foot or veal knuckle, parsley,
  peppercorns, cloves, nutmeg, bay leaves, thyme, salt to taste, coarsely
  chopped onion and the garlic.  Cover and simmer over low heat for 4 to 5
  hours, until the tripe is almost tender.
  
  Heat the oil in a skillet and saute the finely chopped onion until it is
  wilted.  Add the chorizo and ham and cook for 5 minutes.  Stir in the flour
  and paprika and cook 1 minute more.  Add 1/2 cup of the liquid from the
  tripe kettle, a little at a time, and cook-stir until the mixture thickens.
  
  Add this and the chile to the tripe.  Cover and cook 1 - 2 hours more.
  Remove the cover and continue cooking until the tripe is very tender.
  
  Remove the pig's foot or veal knuckle from the tripe.  Remove and discard
  all skin, bone and fat.  Cut the meat into pieces and stir into the tripe.
  
  Serve in warmed bowls or shallow individual tapa-size dishes.  Serve with
  good crusty bread for sopping up the sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caramel Corn
 Categories: Snacks
   Servings:  6
 
      2    Sticks margarine
      2 c  Light brown sugar
    1/2 c  Light corn syrup
    1/2 ts Baking soda
      1 ts Vanilla
      6 qt Popped corn
      1 c  Or more of Spanish peanuts
           -(optional)
 
  Heat margarine, brown sugar and corn syrup.  Bring to boil, stirring often.
  Boil for 5 mins. very slowly as not to burn - do not stir. Add baking soda
  and vanilla, then blend and pour over popcorn.  Mix and bake in a buttered
  roasting pan.  Bake mixture at 250 degrees for 1 hour. Stir every 15 mins.
  with spatuala.  Stir occasionally while cooling to prevent from sticking to
  pan.  Store in airtight container.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot-Rice Puree
 Categories: Baby food, Rice
   Servings:  1
 
      2 tb Brown rice, uncooked
      6    Carrots, scrubbed and
           -chopped in small pieces
  1 1/3 c  Water
 
  From "Baby's First Helpings" by Chris Casson Madden ISBN: 0-385-19143-X
  
  A nutritious, smooth dish with a bit of texture for older infants.
  
  (or broth or leftover ooking liquid from cooking vegetables) 1 teaspoon
  sweet butter (optional)
  
  Place rice and carrots in a saucepan with the water and cover.  Simmer
  until the water is absorbed--about 30 to 40 minutes.  When cool enough to
  handle, puree in blender or food processor with butter until smooth
  Refrigerate, or freeze leftovers in ice cube tray.
  
  Makes 1-1/ cups
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrots Puree
 Categories: Baby food
   Servings:  2
 
      1    Carrot
    1/4 ts Sweet butter
 
  Scrub the carrot thoroughly and chop into pieces.  Put in a small saucepan
  and cover with plenty of water.  Boil until the carrot is very tender and
  mushy (about 30 minutes).
  
  Place the carrot in your blender or food processor and add the butter and a
  little bit of the cooking water.  Blend until smooth.
  
  Serves 2-6
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cereal Mix Snack
 Categories: Snacks
   Servings: 20
 
    1/3 c  Vegetable oil
    1/4 c  "table grind" Mrs. Dash
           -or other no-salt seasoning
    1/4 c  Sodium-reduced soy sauce
     18 c  Mixed cereals & pretzels
           -(toasted oats,
           - mini Shredded Wheat,
           -  Chex--any variety)
  1 1/2 c  Dry roasted peanuts
 
  PREHEAT YOUR OVEN TO 275F. In a small saucepan, combine the oil, Mrs. Dash
  and soy sauce and heat just until hot. Combine the cereals and nuts in a
  large bowl. Pour the hot oil over the mixture, turning with a wooden spoon
  or spatula to cover evenly. Divide the mixture between 2 large deep
  roasting pans and bake for 1 hour, stirring 3 or 4 times during baking.
  Remove the pans from the oven, let cool and store in air-tight containers.
  It will last several weeks.
  
  Makes 20 Cups
  
  JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheerio Bars
 Categories: Snacks, Kids
   Servings:  6
 
    1/2 c  Peanut butter
    1/2 c  Sugar
    1/2 c  Honey
      3 c  Cheerios
           Salted peanuts
 
  Bring sugar and honey to a boil in 2 qt saucepan.  Remove from heat,stir in
  peanut butter until blended.  Pour in cheerios and mix until well coated.
  Spread in buttered 9 x 13 pan and let cool. cut in squares.
  
  My kids loved these when they were growing up.
  
  They used to like me to add chocolate chips, of course...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese-Puff Potatoes
 Categories: Baby food, Potatoes, Cheese
   Servings:  2
 
      1    Baked potato (scrubbed,
           -pierced with a fork and
           Baked 3/4 - 1 hour at 450oF)
    1/2 ts Butter (optional)
      1    Egg
      2 tb Shredded mild cheese*
      1 ts Wheat germ
 
  From "Baby's First Helpings" by Chris Casson Madden ISBN: 0-385-19143-X
  
  When you're cooking baked potatoes for yourself, throw an extra one in the
  oven to make this for baby.  And, if you have a baby who is allergic to
  eggs, just skip the eggs and double the amount of milk.
  
  Scoop potato out and mash in a bowl.  Whip egg in a separate bowl and add
  to potato mixture.  Beat in butter, milk, cheese and add wheat germ.
  Carefully spoon back into potato shell, and fold a small piece of foil
  around bottom of potato to prevent leakage.
  
  Place in preheated, 350 o oven for 15 minutes.
  
  To make ahead, cover and refrigerate without baking.  When ready to serve,
  place uncovered potato in 350 o oven for 20 minutes.
  
  *for older babies
  
  Serves 2-4
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheeseburger Pizza
 Categories: Pizza
   Servings:  6
 
      2 pk 7 1/2 oz pkg refrigerated
           Biscuits
    3/4 lb Ground beef
    1/2 c  Chopped onion
      1 cn 11 oz condensed Cheddar
           Cheese soup/sauce
      2 ts Prepared mustard
    1/8 ts Hot pepper sauce
      1 cn (8 oz) tomatoes,drained
           And chopped
      2 tb Sliced scallions
    1/2 c  Shredded Mozzarella cheese
           Sliced pitted ripe olives
           And dill pickle chips for
           Garnish,if desired
 
  Pat biscuits into a 12" round greased baking sheet or pizza pan.Bake @ 400
  degrees for 10 minutes. Meanwhile,cook and stir beef and onion in a skillet
  until beef is browned and onion is tender.Drain off fat.Stir in soup,
  mustard and hot pepper sauce.heat through. Spread beef mixture over
  biscuits to within 1/2" of the edge. Top with remaining ingredients.Bake 5
  minutes more or until biscuits are golden brown.Garnish with sliced pitted
  ripe olives and dill pickle chips,if desired.Cut into wedges and
  serve.Makes 6 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chilaquiles
 Categories: Kids
   Servings:  8
 
      1    Doz corn tortillas, several
           -days old
      1 c  Onions, chopped
      2    Cloves garlic, pressed or
           -1/4 tsp garlic powder
      2 ts Chili powder
      1 ts Cumin powder
  1 1/2 c  Lowfat cottage cheese
  1 1/2 c  Crushed tomatoes
      6 oz Grated jack or Cheddar
           -cheese
           Salt to taste
      1 tb Oil
 
  1. Cut tortillas into wedges or tear into strips.
  
  2. Saute onions in oil for 5 min. (A non-stick or cast iron skillet that's
  ovenproof is ideal for this.)
  
  3. Add tortilla pieces, chili powder, garlic, cumin and salt.
  
  4. Toss until the tortilla pieces are wilted.
  
  5. Puree cottage cheese and tomatoes in blender until smooth.
  
  6. Stir gently into tortilla pieces.
  
  7. Sprinkle with grated cheese.
  
  8. Bake at 350 for about 20 min.
  
  Serves 8 preschool or 6 school-age children
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chili Dogs
 Categories: Snacks, Sandwiches
   Servings:  6
 
      6    Ea. FRANKS
    1/2 lb Hamburger
      2 tb Oil
      1    Med. Onion, chopped
      1 lb Kidney Beans, can
      8 oz Tomato Sauce, can
  1 1/2 ts Chile Powder
 
  Brown hamburger in heavy skillet. Add Onion and Garlic; cook til Onion is
  tender. Add remaining ingredients and simmer 15 min. Preheat FRANKS and
  buns. Place FRANKS in buns; top with sauce. Sprinkle cheese and chopped
  Onions over top.
  
  Serves 6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chili Peanuts
 Categories: Snacks, Spicy, Hot
   Servings:  8
 
           Peanuts
           Chili powder
           Paprika
      1 ds Red pepper
 
  1. To each cup of raw peanuts, add small amount of chili powder, about 1/4
  teaspoon, a smaller amount of paprika, and a dash of red pepper. Stir
  gently and increase chili powder to taste as the peanuts warm.
  2. Spread out on a cookie sheet and bake in 300'F. oven until heated.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Snack Blocks
 Categories: Kids, Chocolate, Snacks
   Servings:  6
 
      3    Envelopes Unflavored Gelatin
    3/4 c  Cold Water
      1 c  Boiling Water
    1/3 c  Granulated Sugar
      2 c  (12 Ounces) Semi-Sweet
           -Chocolate Mini Chips
 
  Yield: About 6 Dozen Squares
  
  If you kids like the fruit gelatin snacks, they'll love these chocolate
  snacks.
  
  In a blender, sprinkle the gelatin over the cold water and let stand for 5
  minutes.  Add the boiling water and sugar, cover and blend on low speed
  until the gelatin is completely dissolved, about 2 minutes.  Continue to
  blend, gradually adding small amounts of the chocolate chips until the
  chips are melted and the mixture is smooth.  Pour into an 8- or 9-inch
  square pan.  Refrigerate until firm and cut into 1-inch squares or shapes
  with cookie cutters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Banana Shake
 Categories: Snacks, Syd's book
   Servings:  2
 
      1 c  Cold Skim Milk
      1    Ripe Banana, Mashed
      2 tb Chocolate Syrup
    1/2 ts Vanilla Extract
 
  Blend all ingredients in a blender bowl until thick and frothy.  157
  calories per serving.  From: Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chunky Cat Barf
 Categories: Vegetarian, Kids
   Servings:  6
 
      1 lg Spaghetti Squash
      8 oz Cottage Cheese
     16 oz Mozzarella (grated)
      8 oz Parmesan (grated)
      1 qt Spaghetti sauce (w/peppers)
 
  Cook squash. Fork out insides into a giant cassarole dish.  Add cottage
  cheese, half of the mozzerella and parmesan, sauce.  Mix it until it looks
  like it's name.  Top with remaining cheese.  Bake at 350 for 45 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chunky Date, Coconut and Almond Granola
 Categories: Cereal, Kids
   Servings: 12
 
      2 c  Old-fashioned oats
    3/4 c  Whole almonds; halved
    1/2 c  Sweetened flaked coconut
    1/2 c  Raw cashews
    1/3 c  Firmly packed brown sugar
  1 1/2 ts Ground allspice
      1 ts Ground cinnamon
    1/4 c  Unsalted butter
      2 tb Honey
      1 c  Packed pitted dates
           -- each cut crosswise
           -- into thirds
 
  Preheat oven to 300 F.  Mix first 7 ingredients in large bowl.  Melt butter
  with honey in heavy small saucepan over low heat.  Pour over granola
  mixture and toss well.  Spread out mixture on cookie sheet.  Bake 20
  minutes, stirring occasionally.  Add dates; mix to separate any clumps.
  Continue to bake until granola is golden brown, stirring frequently, about
  15 minutes longer.  Cool.  (Can be made 2 weeks ahead.  Store airtight at
  room temperature.)
  
  Makes about 6 cups.
  
  Source: Bon Appetit, October 1992 Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chunky Pizza Soup
 Categories: Soups, Kids
   Servings:  4
 
      1 tb Oil, vegetable
      1    Onion, chopped small
    1/2 c  Mushrooms, sliced
    1/4 c  Green peppers, slivered
      1 c  Tomatoes, undrained
      1 c  Stock, beef
      1 c  Pepperoni, thin sliced
    1/2 ts Basil, dried
      1 c  Cheese, mozzarella shredded
 
  Preheat oven broiler. Heat oil over medium heat, stirfry onion, mushroom
  and green pepper till soft, not browned. Add tomatoes, stock, pepperoni and
  basil, cook till heated through. Ladle soup into ovenproof bowls and
  sprinkle with cheese. Broil till cheese melts and is bubbly.
  
  Source: Canadian Living magazine posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Apple Fruit Stix
 Categories: Kids, Snacks
   Servings:  6
 
     24 oz Jar MOTTS Cinnamon Apple
           -Sauce
      2 ts Cinnamon
    1/2 ts Food coloring, if desired
 
  Heat oven to 250. Line jelly roll pan with plastic wrap, securing ends with
  tape. In medium bowl, combine all ingredients. Pour into prepared pan;
  spread evenly. Bake at 250 for 1 1/4 hours. Turn off oven. Let stand in
  oven 2 to 3 hours until dry. Cut into 8 squares carefully remove plastic
  wrpa. Roll up jelly roll fashion. 8 snacks.
  
  TIP: For ease in spreading, place another piece of plastic wrap on top of
  apple sauce mixture; spread evenly with knife. Remove top piece of plastic
  wrap before baking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Toast
 Categories: Snacks
   Servings:  6
 
      8 sl White bread
    1/4 lb Butter, softened
      2 ts Cinnamon
      2 ts Sugar
      1 c  Granulated brown sugar
 
  Cut crusts from bread.  Toast until golden, spread with butter. Mix
  cinnamon with sugar and granulated brown sugar.  Pile on buttered toast.
  Toast under broiler or in toaster oven until glazed.
  
  NOTE: for each additional slice, you will need 1 Tbl. butter, 1/4 tsp
  cinnamon, 1/4 tsp sugar and 2 Tbl. granulated brown sugar.
  
  Courtesy of: Joann Pierce
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon-Apple Popcorn
 Categories: Snacks
   Servings: 14
 
      2 c  Chopped dried apples
     10 c  Popped popcorn
      2 c  Pecan halves
      4 tb Butter, melted
      1 ts Cinnamon
    1/4 ts Nutmeg
      2 tb Brown sugar
    1/4 ts Vanilla extract
 
  Preheat oven to 250 degrees. Place apples in a large shallow baking pan.
  Bake 20 minutes. Remove pan from oven and stir in popcorn and nuts. In a
  small bowl combine remaining ingredients. Drizzle butter mixture over
  popcorn mixture, stirring well. Bake for 30 min, stirring every 10 min.
  Pour onto waxed paper to cool. Store in airtight container. Makes 14 cups
  mix.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cooked Quinoa or Teff
 Categories: Cereal
   Servings:  4
 
           Ingredients:
      1 c  Quinoa or 1/2 cup teff
      2 c  Water
    1/4 ts Salt, optional
 
  Servings: 4
  
  Directions:
  
  Quinoa only: measure into a saucepan half full of cold water.  Swish quinoa
  briskly with your hand, then pour it into a fine strainer to drain. Repeat
  two or more times, until your water runs clear and doesn't foam when
  agitated.  Drain again.
  
  Bring quinoa or teff, water and salt to a boil.  Reduce heat and simmer,
  covered, for 15 to 20 min, until the water is absorbed.  Remove from heat,
  and cover for 5 min more.
  
  Note: Add quinoa or teff to soups in either of two ways: 1) Add them,
  uncooked to the pot a half hour before serving time 2) Add them cooked
  (left-over) to the pot 10 min before serving. (If frozen, allow 20 min.)
  
  From "The Yeast Connection Cookbook" by William G Crook, MD & Marjorie Hurt
  Jones, RN
  
  Courtesy of Theresa Merkling
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Crisps
 Categories: Snacks
   Servings: 20
 
      5 tb Butter
    1/2 c  White cornmeal
    1/2 c  All-purpose flour
    1/4 ts Salt
  1 1/2 ts Sugar
  1 1/2 ts Baking powder
      1    Egg
    3/4 c  Milk
 
  PREPARATION:  Melt the butter and lightly brush it over 2 sheets of
  parchment paper.  Line 2 baking sheets with the paper, buttered side up.
  Set remaining butter aside.  Adjust oven racks to middle position and heat
  oven to 425F.  Sift the cornmeal with the flour, salt, sugar and baking
  powder into a large bowl.  Beat egg lightly with milk and stir into dry
  ingredients until batter is lump-free.  Stir in 2 1/2 tablespoons melted
  butter.
  
  COOKING AND SERVING:  Drop tablespoons of the batter onto the parchment
  paper, 5 inches apart..  With the back of a spoon, spread batter into
  4-inch discs, leaving a 1-inch margin between them.  Bake until browned, 10
  to 12 minutes.  Brush crisps with the remaining butter and cool on wire
  rack.  (Can store for 1 week in airtight container.)
  
  Makes 20 crisps.
  
  [COOKS; Jul/Aug 1988] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Dogs
 Categories: Sandwiches, Snacks
   Servings: 12
 
     12    FRANKS, skinless
    1/3 c  Corn Meal
      1 ts Dry Mustard
    1/2 ts Salt
    1/2 c  Milk
           Cooking Oil
    1/2 c  Flour
      1 tb Sugar
      1 ts Baking Powder
      1 tb Shortening
      1    Egg
 
  Sift together dry ingredients. Cut in shortening. Combine milk and eggs,
  beating slightly. Pour into flour mixture. Stir until smooth. For dipping
  FRANKS, pour batter into tall glass or spread in shallow pan. Add sticks,
  making a handle, or hold FRANKS with tongs. Coat FRANKS with batter. Drop
  battered-FRANKS into hot oil, cooking until golden on all sides. Drain,
  serve hot with mustard.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Dogs
 Categories: Snacks, Kids
   Servings:  6
 
     10    Frankfurters
      1 c  Flour
    2/3 c  Cornmeal
      2 tb Sugar
  1 1/2 ts Baking powder
      1 ts Salt
      2 tb Shortening
      1    Egg, beaten
    3/4 c  Milk
 
  oil or shortening for frying
  
  In  medium bowl, mix flour, cornmeal, sugar, baking powder  and salt.
  
  With  pastry  blender  or fork, cut in  2  T  shortening  until mixture
  resembles fine crumbs.  In small bowl, combine egg  and milk. Add to dry
  mixture; mix well.  Pat frankfurters dry with paper towels. Dip franks into
  batter with tongs, being careful to coat all sides. Let excess batter drip
  off.  Drop 1 or 2 at a time into hot oil in mini-fryer. Fry until golden,
  about  1 minute on each side. Insert wooden skewer in end of each. Serve
  hot, with mustard, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Couche-Couche
 Categories: Snacks
   Servings:  6
 
      2 c  Cornmeal (preferably yellow)
  1 1/2 ts Salt
      1 ts Baking powder
  1 1/2 c  Milk or water
    1/4 c  Lard, melted and heated hot
 
  { Submitted by Eunice F. V. Dedebant }
  
  Use a heavy iron pot or skillet.  Mix the cornmeal, salt, baking powder and
  milk thoroughly and put into the heated shortening.  Let a crust form. Give
  a good stir and lower the heat to simmer.  Cover and cook for 15 minutes,
  stirring occasionally.
  
  Serves 6.
  
  [ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ]
  
  Posted by Fred Peters
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crafts for Kids with Food
 Categories: Kids
   Servings:  6
 
      1 c  Flour
    1/2 c  Salt
      2 tb Cooking oil
      2 tb Cream of tartar
      1 c  Water with desired color of
           -food coloring
 
  From: Healthy Meals and More
  
  HOMEMADE PLAY DOUGH
  
  Cook the above mixture over medium heat stirring until stiff. Cool and
  knead out lumps. Store in airtight container.
  
  FINGER PAINTING
  
  For young children, prepare instant chocolate pudding and let them do
  creative finger painting with no danger if some finds its way to their
  mouths!
  
  MACARONI PICTURES
  
  Have various shapes of pasta to choose from. Let children glue these onto
  colored paper for creative pictures.
  
  PLACE MATS
  
  Let children draw their own pictures on fairly heavy paper. Use clear
  contact paper to cover the front and back of the drawing. They now have
  their own personal placemat. These make fun presents for Mom and Dad for
  special occasions.
  
  CHRISTMAS TREE ORNAMENTS
  
  1 cup cornstarch 2 cups baking soda 1 1/4 cups cold water
  
  Mix and cook over medium heat stirring constantly about 4 minutes or til
  mixture thickens into a moist mashed potato-like consistency. Cover with a
  cloth while it cools enough to knead it.
  
  Roll out dough and cut into shapes using a straw to put a hole in the top
  for a ribbon to hang on the Christmas tree.
  
  Dry 24 hours. Paint with tempera paints.
  
  PAPIER MACHE
  
  Dry laundry starch cold water
  
  Mix the starch and water in equal amounts. Stir completely. Let stand. This
  will thicken. Tear newspaper or tissue paper into strips. Dip these strips
  into mixture. Shape over a balloon or into a mask shape, figures, animals,
  etc. Let dry 3 days or so, depending on thickness. Paint with acrylic
  paints.
  
  ARGO DO-IT YOURSELF CLAY THAT'S SAFE FOR KIDS
  
  2 cups baking soda 1 cup Argo Corn Starch 1 1/4 cups water
  
  Mix cornstarch and baking soda, add water, mix. Bring to a boil, stirring
  constantly. Thicken to consistency of mashed potatoes. Form clay into
  desired shapes, let dry for 36 hours, color with paint or felt-tip marker,
  and coat with shellac or clear nail polish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crafts for Kids, Again
 Categories: Kids
   Servings:  4
 
    1/2 c  Cornstarch
      3 c  Cold Water, divided
 
  From: Teresa Marco, COOKING echo
  
  RAINBOW FINGER PAINTS
  
  Food Coloring (red, yellow, green, blue)
  
  In a large bowl, place cornstarch and blend in 1 cup water.  Add remaining
  water.  Microwave on high 8-9 minutes or until thickened, stirring every 2
  minutes.  Pour 1/2 cup thickened mixture into each of six small bowls. Add
  desired food coloring.  Cool.
  
  PLAY DOUGH
  
  2 C Flour 1/2 C Salt 2 TBSP Cream of Tartar 2 C Water 2 TBSP Cooking Oil
  Food coloring as desired Oil of cloves, wintergreen
  
  In a large saucepan, add flour, salt, cream of tartar, water and oil. Cook
  over a low heat until of dough consistency.  Let cool, then add food
  coloring and flavorings.
  
  Makes 4 cups
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Creamed Chicken & Potato
 Categories: Baby food, Chicken, Potatoes
   Servings:  1
 
      2 ts Sweet butter or margarine
      1 ts Unbleached flour
    1/4 c  Lowfat milk
    1/4 c  Chicken, cooked, boned and
           -shredded
    1/4    Potato, baked and cubed
      1 tb Grated white cheddar cheese
 
  From "Baby's First Helpings" by Chris Casson Madden ISBN: 0-385-19143-X
  
  This dish takes very little to prepare and is easy for baby to digest.
  
  Melt butter in small heavy pan over low heat.  Stir in flour and blend
  well.  Add milk and stir until smooth.
  
  Cook over low heat until mixture begins to thicken, then add chicken and
  potatoes and stir for about 2 to 3 minutes more or until heated through.
  Feel free to add a few vegetables. Add cheddar and stir until melted.
  
  Serves 1-3
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Creamy Oatmeal Jim Leff's Way
 Categories: Cereal, Kids
   Servings:  6
 
    3/4 c  Old-fashioned oatmeal
  1 1/3 c  Cold water
           Salt (opt)
      1 tb Maple syrup or honey (opt)
 
  In an earthenware dish or heavy ovenproof casserole with tight-fitting lid,
  combine oatmeal, water, a pinch of salt and maple syrup, honey or brown
  sugar if using them. Cover tightly and place in 225'F. oven for 7 hours, or
  overnight, until the oatmeal reaches desired consistency.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crispy Corn Dogs
 Categories: Snacks, Kids
   Servings:  6
 
     10    Frankfurters
      1 c  Flour
  1 1/2 ts Baking powder
    1/2 ts Salt
      2 tb Yellow cornmeal
      3 tb Shortening
      1    Egg, beaten
    3/4 c  Milk
 
  oil or shortening for frying
  
  In  medium bowl, mix flour, cornmeal, sugar, baking powder  and salt.
  
  With  pastry  blender  or fork, cut in  2  T  shortening  until mixture
  resembles fine crumbs.  In small bowl, combine egg  and milk. Add to dry
  mixture; mix well.  Pat frankfurters dry with paper towels. Dip franks into
  batter with tongs, being careful to coat all sides. Let excess batter drip
  off.  Drop 1 or 2 at a time into hot oil in mini-fryer. Fry until golden,
  about  1 minute on each side. Insert wooden skewer in end of each. Serve
  hot, with mustard, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crunchy Snacks for Kids
 Categories: Kids, Snacks
   Servings:  6
 
    1/2 c  (8 tbsp) honey
    1/2 c  Margarine
      6 c  POPPED popcorn
      1 c  Shelled peants
 
  From: Vicki Lansky's CANDY book
  
  COOKIE JAR
  
  Have you thought of putting crackers in your cookie jar? They are made with
  less sugar and you can choose a low salt variety. You can fill a cookie jar
  with peanuts-in-th-shell or roasted no-salt nuts. Or keep on hand a jar of
  nuts and raisins with a few chocolate chips thrown in (aka "gorp").
  
  POPCORN
  
  Try sprinkling grated Parmesan cheese or American cheese on popcorn. Or,
  mix with peanuts, or cinnamon.
  
  Package extra popcorn in small plastic bags with twist ties - excellent for
  an out-of-doors treat, car ride (Donna's note: UGH!) or TV special snack.
  (Donna's note: lunch boxes!)
  
  HONEY "CRACKER JACKS"
  
  Heat honey and butter in a saucepan until blended. Cool. Pour over popcorn
  which has been mixed with peanuts, stirring as you pour. When well-coated,
  spread in a pan in a single layer. Bake at 350 for 5 - 10 minutes or until
  crisp, stirring several times. The difference between crisp (not brown) and
  burnt can be a matter of minutes. Package in plastic bags and twist tie. If
  you want it to be mistaken for the "real thing", add a small toy.
  
  POPCORN CANDY CLUSTERS
  
  1 cup (8 oz) semi-sweet chocolate chips 1 cup freshly popped popcorn 1 cup
  nuts
  
  Melt chocolate chips. Add popcorn and nuts and stir until they are well
  coated. Drop by spoonfuls onto a cookie sheet or wax paper and let set til
  firm. If the crowd is rushing you for a taste, chill the clusters in the
  freezer for 5 minutes. When firm, store in plastic bags.
  
  CRUNCHO MIX
  
  Mix: 4 cups crunchy cereal (Cheerios, or Corn Chex, etc) 1 cup peanuts or
  mixed nuts 1 cup pretzel sticks, the smallest size 1 cup seasoned croutons
  
  Combine: 1/2 cup salad oil or 6 tbsp melted butter 2 tsp Worcestershire
  Sauce 1/4 tsp garlic powder
  
  In a shallow pan coat crunchy ingredients with the combined oil and
  seasonings. Heat in oven at 250 for about 45 minutes, stirring every 15
  minutes. Spread on absorbent paper to cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Date Chewsticks
 Categories: Snacks, Kids
   Servings:  6
 
      3    Eggs
      1 ts Vanilla
      1 ts Baking powder
      1 c  Sugar
      1 c  Dates
      1 c  Flour
 
  I got this recipe from a lady who is now in her 90's and still going
  strong. She said this recipe came from the 1920's sometime and was used in
  my neck of the woods, out Barkerville way. (a gold rush town from the
  1890's that has been made into a tourist trap) Because there were so many
  Chinese that came up to make there fortune, it ended up being called
  Chinese Chews, but she swears that the name is Date Chewsticks.
  
  BEGIN RECIPE::::::::
  
  NOTE:  no margarine or shortening!!!!
  
  Beat eggs and sugar, add baking powder, vanilla, and flour.  Add the dates
  last and mix thoroughly.  Batter will be thick.  Pour into a greased 8 x 8
  pan and bake at 350 for 25 to 30 minutes. When cooled sprinkle icing sugar
  over the top and rub in until completely coated with icing sugar.
  
  Can be doubled and baked in a 9 x 13 pan.  Takes about 10 - 15 minutes
  longer.
  
  I have also used that candied fruit that is available at Xmas in place of
  the dates and it is wonderful. To make it real fancy for a "DO", use a
  paper doily before sprinkling the icing sugar on top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Deep Dish Pizza
 Categories: Pizza
   Servings:  6
 
     56 oz Tomatoes
  1 1/2 ts Salt
  2 1/2 ts Sugar
    3/4 ts Pepper
    3/4 ts Basil
      3 ts Oregano
      5 c  Shredded mozzarella
      1 lb Mild Italian Sausage
 
  Bake sausage in 400 oven about 20 min. Drain and set aside. Squeeze
  tomatoes with hands or fork to remove all the juice. Mix seasonings into
  squeezed tomatoes. Spread Mozzarella on top of dough. Place pieces of
  sausage over cheese. Place tomato mix on top of sausage. Sprinkle with more
  oreg. 450 15 min.
  
  DOUGH: 2 pkgs. powdered yeast, 2/3 C. plus 4 tbsp. warm water, 3 C. flour,
  1/2 C. olive oil, 1 tsp. salt. Dissolve yeast in warm water.  Then mix all
  the ingredients together.  Knead for 5 min.  Put dough in lightly oiled
  bowl and cover. Let rise until doubled, about 1 hour. Divide dough into 2
  pieces and place in oiled pans. Spread dough with fingers around bottom and
  part way up sides of pans. If dough tears just pinch together. Place
  toppings on dough. Bake 450 for 15 min on bottom of oven (gas) Second rung
  from bott.(elec)
  
  From: Deep Dish Pizza Pan Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Easy Soft Pretzels
 Categories: Snacks, Kids
   Servings:  6
 
     10 oz Package refrigerated pizza
           -dough
      1    Egg, beaten
      1 tb Water
 
  From: FOODday, Feb. 26 '91; Valerie Whittle Makes: 10 pretzels
  
  * Poppy seed * Sesame seed * Course salt * Garlic or onion salt
  
  Unroll pizza dough onto an 18-inch piece of lightly floured waxed paper.
  Roll dough into a 16 by 10 inch rectangle.  Cut dough lengthwise into 10 1
  inch-wide strips.  Shape each strip of dough into a circle, overlapping
  about 4 inches from each end and leaving ends free.  Taking one end of the
  dough in each hand, twist at the point where the dough overlaps. Carefully
  lift each end across to the edge of the circle opposite it. Tuck ends under
  to seal.  Place pretzels 1 inch apart on an ungreased baking sheet.
  
  Stir together egg and water.  Brush pretzels with egg mixture.  Sprinkle
  with sesame seed, poppy seed, coarse salt, garlic salt or onion salt. Bake
  in a 350 degree oven for 15 to 17 minutes or until golden.  Serve warm.
  
  per serving: 85 cals, 3 g prot, 13 g carbo, 2 g fat, 21 mg chol, 143 mg
  sod.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egg Yolk
 Categories: Baby food, Eggs
   Servings:  6
 
      1    Egg
 
  From "Baby's First Helpings" by Chris Casson Madden ISBN: 0-385-19143-X
  
  This is a good way to introduce eggs to your baby (if the pediatrician says
  you are ready to).  Eggs contain all 22 of the amino acids-the building
  blocks of protein-that we need for new tissues, clotting of blood, and
  formation of antibodies.
  
  Cold water Mother's milk or formula
  
  Place egg in a small saucepan and cover with water.  Bring to a boil and
  simmer very gently for 15 minutes.  Remove and immediately fill pan with
  running cold water.  Let sit in cold water until shell is cool.  Crack
  open, discard the white and mash the yellow yolk with a fork and add a few
  drops breast milk or formula. Go easy (small amounts of egg for baby) at
  first to see if any allergies develop.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: English Muffin Pizza
 Categories: Italian, Syd's book, Pizza
   Servings:  3
 
      6    English Muffins
      4 oz Sliced Pepperoni
      6 oz Monterey Jack Cheese
      6 oz Pizza Sauce
           Sliced Olives
           Chopped Onion
           Diced Green Pepper
 
  Place English muffin halves on a cookie sheet.  Spread each half with
  enough pizza sauce to cover generously.  Put 3-4 slices of pepperoni on
  each half and then place a generous portion of shredded cheese on top of
  each pizza.  Place in a 350øF oven for approximately 15 minutes.  Serve
  hot.  From: Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: English Muffin Pizza
 Categories: Pizza, Kids
   Servings: 12
 
      6    English muffins; split
      6 oz Tomato paste or pizza sauce
           Oregano
           Garlic powder
           Basil (optional)

MMMMM-----------------------------TOPPINGS----------------------------------
           Soy cheese substitute
           Mushrooms
           Onions
           Green peppers
           Olives
 
  Place English muffin halves on an ungreased baking sheet and spread each
  half with tomato paste.
  
  Sprinkle with oregano, basil and garlic powder.
  
  Arrange toppings; sprinkle with cheese substitute.
  
  Freeze two hours, or until firm.
  
  Wrap individually.  Return to freezer.
  
  To heat, bake unwrapped at 450 F for 12 minutes.
  
  Yield: 12 pizzas
  
  Source: APHS Newsletter (Spring 1993 Volume 5 No.1) Typed for you by Karen
  Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Flavored Popcorn
 Categories: Snacks, Tabasco
   Servings:  1
 
      1 qt Fresh Popcorn
      2 tb Melted Margarine Or Butter
      3 tb Strawberry Flavor Drink Mix
      2 tb Instant Cappuccino Flavoring
      1 tb Dry Blue Cheese Dip Mix With
           A Dash Of Garlic Salt
      1 ts Curry Powder With:
      1 ts Cumin And:
    1/2 ts Garlic Salt
      2 tb Chili Seasoning Mix
           Tabasco Sauce To Taste:
           Added To Melted Butter
 
  Using 1 quart of freshly made popcorn as a serving size; select one of the
  listed flavor combinations and follow directions.  In most cases adding the
  flavor to the melted butter or margarine would be the easiest method. The
  strawberry flavored drink mix will give strawberry flavored popcorn. The
  instant Cappuccino mix will give Cappuccino flavor.  The dry Blue Cheese
  and garlic salt will give Blue Cheese flavor.  The combination of curry
  powder, cumin and garlic salt is good for curry.  Chili seasoning will give
  a south of the border flavor and finally adding Tabasco sauce to your taste
  to the melted butter will give that added kick some may prefer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Flavored Pizza Doughs
 Categories: Pizza
   Servings:  6
 
      4 oz Prosciutto, cut into 1/4
           -inch dice, or 4 ounces
           -fresh sausage
           Meat, removed from casings
           -and crumbled
           Cheese Dough:
    1/4 c  Freshly grated Provolone,
           -caciocavallo, Parmesan, or
           -Romano cheese
           Onion Dough:
      1 sm Sweet onion, peeled, minced,
           -and cooked until
           -translucent in 1
 
  "Different flavorings can be kneaded into basic pizza dough for some
  delicious variations.  Prepare the dough as usual, letting it double in
  bulk; punch it down and knead in the flavoring of your choice until it is
  well distributed.  Refrigerate the dough for 15 to 20  minutes before
  stretching or rolling it out or let it go through another rising before
  shaping it.
  
  Note: Sometime flavored doughs become sticky after the additional
  ingredients have been kneaded in.  If this happens, simply knead in a small
  amount of flour until the dough is smooth and no longer sticks."
  
  Prosciutto or Sausage Dough:
  
  teaspoon olive oil, or 1/4 cup finely chopped white part of scallions
  
  Herb Dough 1 teaspoon dried thyme, crumbled dried sage, or dried rosemary,
  or 1 to 2 Tbsp fresh marjoram, fresh mint, fresh oregano, fresh sage, fresh
  thyme,fresh rosemary, fresh parsley leaves, fresh chives, or fresh basil
  (separately or in combination of 2 herbs)
  
  Source: The Pizza Book by Evelyne Sloman Posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh-Roasted Raw Peanuts
 Categories: Snacks
   Servings:  8
 
           Peanuts
           Salt
 
  1. Roast single layer of raw shelled peanuts on flat pan or cookie sheet in
  preheated 350'F. oven for 15-20 minutes, stirring occasionally. Salt to
  taste.
  2. For roasting raw, unshelled peanuts, increase roasting time to 30-35
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Frozen Apple Sauce and Fruit Cup
 Categories: Kids, Snacks
   Servings:  6
 
      1 c  MOTTS Chunky or Regular
           -Apple Sauce
     10 oz Pkg frozen strawberries,
           -thawed
     11 oz Can mandarin orange
           -segments, drained
      1 c  Grapes, if desired
      2 tb Orange juice concentrate
 
  In medium bowl, combine all ingredients. Spoon fruit mixture into
  individual dishes or paper cups. Freeze until firm. Remove from freezer
  about 30 minutes before serving. 7 (1/2 cup) servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Frozen Fruit Treat
 Categories: Kids
   Servings:  6
 
  1 3/4 c  Strawberries
      1 lg Can crushed pineapple
      5    Bananas (cut in cubes)
     12 oz Frozen orange juice
           -concentrate
  1 1/2 c  Water
 
  From: Healthy Meals and More
  
  Mix ingredients together. Freeze in small paper cups. Serve partially
  defrosted. Children love this nutritious treat!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruit Granola
 Categories: Cereal
   Servings:  6
 
      4 c  Rolled oats
  1 3/4 c  Rolled wheat flakes
      1 c  Sunflower seed
      1 c  Chopped nuts
    1/3 c  Toasted sesame seed
    1/3 c  Sunflower oil
    1/4 c  Honey
    1/2 c  Raisin
    1/2 c  Chopped dried apricot
    1/2 c  Chopped dried peach
    1/2 c  Chopped dried apple
 
  Preheat oven to 400 deg. Blend oats, wheat flakes, sunflower seed, nuts
  (almonds, walnuts, pecans or combination), sesame seed, oil and honey in
  large bowl. Transfer to large roasting pan, spreading evenly. Bake until
  lightly browned at edges, stirring occasionally, about 15 minutes. Let cool
  completely. Stir in fruit. Store in airtight container.
  
  (Robert & Shelley Friedman/Ken & Phyllis Nobel) (C) 1987 Bon Appetit
  Publishing Corp.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruit Leather
 Categories: Kids
   Servings:  6
 
      8 c  Fruit that has been put
           -through a blender
      1 c  Sugar
    1/4 c  Lemon juice
 
  Put Saran Wrap on a cookie sheet and spread the fruit mixture THIN and
  evenly on the Saran Wrap. Place the cookie sheet on the top rack in the
  oven at 150F. Leave oven door open. This process takes several hours. An
  electric fruit dryer may be used or the cookie sheet may be set in the sun
  for several hours. The fruit is dry when you can tear it like leather. Roll
  fruit up still on the same Saran Wrap and store in tightly capped jar.
  
  Origin: Homemaking Booklet, Mormon Church, 1978 Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruit Leather
 Categories: Desserts
   Servings:  4
 
      3 c  Sliced Apples, Pears, Etc *
      1 pn Salt
      1 pn Ground Cinnamon
           Juice Of 1/2 Lemon
 
  * Prunes, dried Apricots, or berries
  ~-------------------------------------------------------------------------
  Cook the fruit in enough water to cover, until very soft. Drain. Mix in
  other ingredients. Puree in food processor fitted with steel blade, or in
  blender. Spread no more than 1/4" thick on a very well-greased cookie sheet
  with edges (grease the edges too.) Leave in the oven set on the lowest temp
  (or just the pilot light in gas ovens) for at least 6 hours or overnight.
  Cut into 3x4" pieces and roll up in pieces of wax paper. Store in a sealed
  container in the refrigerator or freezer until needed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruit Moos
 Categories: Kids
   Servings:  6
 
    1/2    Tray Ice Cubes
      1 c  Vanilla Or Fruit Ice Cream
      1 c  Fresh Or Frozen Fruit
           -(Blueberries, Strawberries,
           -Cantaloupe, Bananas)
 
  Whirl all of the ingredients in a blender and freeze.
  
  NOTE:  Only freeze this for one hour, longer and it will be to hard to eat.
  
  From Super Snacks For Kids by Penny Warner Copyright 1985
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruit Tacos
 Categories: Snacks, Kids
   Servings:  6
 
    1/3 c  Baked coconut
      1 c  Strawberries, sliced
    1/2 c  Seedless green grapes,
           -halved
      1 md Apple, pared, cored and
           -chopped
      1 sm Banana, sliced
      2 tb Pourable fruit, any flavor
           -(found in jelly section of
           -store)
      6    Taco shells
    1/3 c  Vanilla yogurt
 
  1. Spread coconut on baking sheet. Toast in 350 F oven for 7 to 12 minutes,
  stirring often.
  
  2. Meanwhile, in medium bowl, stir together strawberries, grapes, apple,
  banana, and pourable fruit.
  
  3. Fill taco shells evenly with fruit.
  
  4. Top filled tacos evenly with yogurt.
  
  5. Sprinkle with toasted coconut.
  
  Prep time: 15 min. Number of servings: 6 From: Sesame Street Magazine's
  Parents Guide, Sept 91 issue. Page 30. Posted by: Donna Ransdell
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Full Moon Harvest Blend
 Categories: Snacks
   Servings:  1
 
      1    (2-oz) bag caramel microwave
           -popping corn
      1 c  Dried apples, cut into 1/2
           -inch pieces
      1 c  Raisins
    1/2    Tsps. pumpkin pie spice
    1/2 ts Ground ginger
    1/2 ts Ground allspice
 
  Prepare corn according to package directions; discard unpopped kernels.
  After coating popped corn, place in a large bowl instead of spreading on
  cookie sheet.Immediately stir in apples and raisins.In small bowl, combine
  spices then sprinkle over popcorn mixture. Toss gently to coat popcorn and
  fruit. Makes 1 1/2 quart mix.
  
  ADDITIONAL POPPING GOOD SNACKS:
  
  * Heat chocolate chips and drizzle over popcorn.  Mix thoroughly and drop
  by spoonfuls onto a cookie sheet to harden for a chocolate delight.
  
  * Liven up your usual brown bag lunch by replacing potato chips with a bag
  full of popping corn that has been seasoned with your favorite topping.
  
  * Serve popcorn in a new way by baking a mixture of popcorn, cheddar
  cheese, chopped bacon and green onion.
  
  SOURCE: Best Recipes Magazine  October 1992
  
  ///\oo/\\\ From the hearth in Sandee's Kitchen...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic and Parmesan Popcorn
 Categories: Snacks
   Servings:  6
 
      2 tb Corn oil
      2 tb Olive oil
      2    Garlic cloves, split
    3/4 c  Popping corn
           Salt
    1/4 c  Grated Parmesan
      1    Garlic clove, minced
           Ds      cayenne pepper
 
  Servings: 6
  
  In a large heavy pot, heat corn oil and olive oil over high heat until the
  oil smokes.  Add 1 kernel popping corn and heat until kernel pops. Add
  split garlic cloves and rest of popping corn, cover pot, and shake gently
  until corn starts to pop.  Shake vigorously until popping subsides. Remove
  from heat.  Remove garlic and toss popcorn with Parmesan, minced garlic,
  cayenne and salt. Posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Peanuts
 Categories: Garlic, Snacks, Spicy
   Servings:  1
 
      1 c  Raw Peanuts
    1/4 ts Garlic Powder
 
  For each cup of raw peanuts, start with a small amount of garlic powder,
  about 1/4 teaspoon, stirring well to blend.  Increase garlic powder to
  taste as the peanuts warm.  Spread out on a cookie sheet and bake in a
  300øF oven until heated.  From: The Carter Family Favorites Cookbook by
  Ceil Dyer, 1976.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gelatin Pizza
 Categories: Kids, Pizza
   Servings: 10
 
      4 pk (4 serving size) or
      2 pk ( 8 serving size) jello
           -powder, any flavor
  2 1/2 c  Boiling water
           Non-stick cooking spray
      1 c  Cool-whip
      2 c  Cut-up fruit
 
  Servings: 10 to 12
  
  Pour gelatin into bowl. Add 2 1/2 cups boiling water to gelatin. Stir,
  until gelatin is completely dissolved, about 2 minutes. Spray pizza pan
  with non-stick cooking spray. Pour gelatin mixture into pizza pan. Put pan
  into refrigerator to chill until firm, about 3 hours.
  
  Remove pan from refrigerator when ready to serve. Put about 1 inch of warm
  water in sink. Carefully dip just bottom of pan into warm water for 15
  seconds. Spread whipped topping over gelatin just before serving, leaving
  about 1 inch of space around outside edge of gelatin for pizza "crust".
  
  Top pizza with fruit, arranging fruit in whatever design you like. Cut
  pizza into wedges. Posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gourmet Glazed Nuts
 Categories: Gift, Snacks
   Servings: 38
 
      2 c  Water
    1/2 c  Sugar
      2 c  Peanuts
    1/4 c  Butter or margarine, melted
  1 1/2 c  Pecan halves
 
  Salt
  
  Preheat oven to 300 degrees. Spray a large jelly roll pan with vegetable
  cooking spray. Boil water; add nuts. Cook and stir for one minute; drain.
  Rinse a couple of times with hot water. Drain on paper towels. Transfer
  nuts to baking pan. Sprinkle nuts with sugar; stir to mix, but do not
  dissolve sugar. Spread nuts in a single layer. Drizzle with butter. Bake
  for 15 minutes; stir well and bake another 10 to 15 minutes or until evenly
  toasted. Remove with slotted spoon when cool. Sprinkle lightly with salt.
  Store in refrigerator in a tightly covered container. Makes a great gift.
  Makes 38 (1 oz.) servings.
  
  Nutrient Value per 1 ounce: 93 calories (72 % from fats), 2 g protein, 5 g
  carbohydrates, .7 g fiber, 8 g fat (1 g saturated), 9 mg cholesterol, 75 mg
  potassium, 44 mg sodium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Granola Bars
 Categories: Snacks
   Servings:  6
 
     10 c  Fashioned oats
      1 c  Wheat germ
    1/2 lb Shredded coconut
      2 c  Raw sunflower seeds
      1 c  Sesame seeds
      3 c  Chopped almonds, pecans and
           -walnuts
  1 1/2 c  Packed brown sugar
  1 1/2 c  Water
  1 1/2 c  Oil
    1/2 c  Honey
    1/2 c  Molasses
  1 1/2 ts Salt
      2 ts Cinnamon
      3 ts Vanilla
 
  Granola bars
  
  raisins or other dried fruit optional.
  
  Pre heat oven to 300. Combine oats, wheat germ, coconut, seeds and nuts
  Blend well in large sauce pan combine brown sugar, water, oil, honey and
  molasses, salt, cinnamon and vanilla.   Heat until sugar dissolves but not
  to boiling.  Pour syrup over dry ingredients and stir until well coated.
  Spread into 5 13x9 baking pans bake 20-30 min. stirring occasionally. 15
  min longer che(u)(r)drier (I think this means chewier and drier) Cool. Add
  fruit if desired.  Store in cool dry place. Makes 20 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Granola for Breakfast
 Categories: Cereal
   Servings:  6
 
      1 qt Rolled oats
      1 c  Rolled wheat
      1 c  Rolled rye
      1 c  Rolled barley
      1 ts Nutmeg
    3/4 ts Cinnamon
  1 1/4 c  Honey
    3/4 c  Sterling oil (vegetable oil)
  1 1/2 c  Assorted nut, chopped
 
  Toss grains and spices, mix well. Mix honey and oil thoroughly and blend in
  the mixture of grains & spices. Spread on a sheet pan and toast in a 300
  degree oven. (times vary-toast until a light-dark golden brown) Let cool on
  the pan thoroughly and store in an air tight container. While the mixture
  is cooling toss in raisins  &/or other dried fruit like dates, or what ever
  you would like.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Granola Mix
 Categories: Snacks
   Servings:  1
 
     10 c  Old Fashioned Rolled Oats
      1 c  Wheat Germ
    1/2 lb Shredded Coconut
      2 c  Shelled Raw Sunflower Seeds
      1 c  Sesame Seeds
      3 c  Chopped Nuts
  1 1/2 c  Brown Sugar, Firmly Packed
  1 1/2 c  -Water
  1 1/2 c  Vegetable Oil
    1/2 c  Honey
    1/2 c  Molasses
  1 1/2 ts Salt
      2 ts Cinnamon
      3 ts Vanilla
           Raisins Or Other Dried Fruit
 
  Preheat oven to 300 degrees F. (150 degrees F.).  In a large bowl combine
  oats, wheat germ, coconut, sunflower seeds, sesame seed and nuts ( can
  include almonds, pecans, walnuts, or a combination of all of them). Blend
  well.  In a large saucepan combine brown sugar, water, oil, honey,
  molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do
  not boil.  Pour the syrup over the dry ingredients and stir until
  well-coated. Spread onto five 13 X 9-inch baking pans, or cookie sheets
  with sides.  Bake 20 to 30 minutes, stirring occasionally.  Bake 15 minutes
  longer for crunchier texture.  Cool.  Add raisins or other dried fruit, if
  desired.  Put in airtight containers and label as Granola mix. Store in a
  cool dry place and use within 6 months.
  
  Makes about 20 cups of mix.
  
  Source: Unknown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Granola
 Categories: Snacks
   Servings: 12
 
  2 1/2 c  Quick-cooking oatmeal
      1 c  Shredded coconut
           -(unsweetened, from a health
           -food store)
    1/3 c  Untoasted sunflower seeds
    1/4 c  Hulled sesame seeds
      4 tb Margarine
    1/4 c  (packed) dark brown sugar
    1/4 c  Honey
    1/2 ts Salt
           -(omit salt if using
           - salted margarine)
  1 1/2 ts Vanilla extract
    1/2 c  Toasted wheat germ
    1/2 c  Raisins
 
  Preheat the oven to 300~.
  
  Spread the oatmeal, coconut, sunflower seeds and sesame seeds in a large,
  lightly  buttered roasting pan or ovenproof dish (about 11x17 inches is
  best, although a smaller pan will do).  Bake for about 20 minutes, tossing
  several times.
  
  Meanwhile, combine in a small saucepan the margarine, brown sugar, honey
  and salt and bring to a simmer, stirring.  Add the vanilla off the heat.
  
  Reset the oven to 350~ then add the wheat germ to the toasted mixture.
  Dribble the sugar-honey mixture syrup over the granola, tossing with a fork
  to coat the dry mixture evenly.
  
  Return the pan to the oven and bake for 5-6 minutes longer.  Add the
  raisins, toss to distribute, and press the granola down firmly into an even
  layer. Bake 5 minutes or so longer, or until the granola is golden.
  
  Remove from the oven and let cool slightly.  Slip a flexible spatula under
  the granola to break in to large pieces.  Let cool completely and store
  airtight.
  
  Makes 6 cups.
  
  [ Better Than Store-Bought ]
  
  Posted by Theresa Merkling
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Granola
 Categories: Snacks
   Servings: 11
 
      2 c  Wheat flakes
      2 c  Rye flakes
      1 c  Barley flakes
      3 c  Oat flakes
      1 c  Shredded coconut
      1 c  Nuts, chopped (your choice,
           -almonds, peanuts, etc)
    1/2 c  Sunflower seeds
    1/2 c  Sesame seeds

MMMMM-----------------------------COATING----------------------------------
    1/2 c  Water
    1/2 c  Oil
    1/2 c  -To:
    3/4 c  Honey
      2 ts Vanilla
      1 ts Salt
 
  Mix all the cereal ingredients together in a big bowl.  Spread out on
  shallow pans.  Pour the coating over the cereal mixture.  Bake in 275 oven
  for 1 hour.  Mix the cereal every 15 minutes to coat all the flakes. Cool
  and store in airtight containers. Makes about 11-12 cups of granola.
  
  Shared by:  Sharon Stevens   Sept/91
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Granola
 Categories: Snacks
   Servings: 14
 
      6 c  Rolled oats
    1/2 c  Wheat germ
    1/4 c  Honey
    1/4 c  Vegetable oil
      1 c  Raisins

MMMMM-------------------------VARIATIONS, ADD------------------------------
    1/4 c  Coarsely chopped almonds,
           -OR cashews, peanuts,walnuts
    1/4 c  Bran
    1/4 c  Unsweetened shredded coconut
    1/4 c  Sesame or sunflower seeds
    1/4 c  Nonfat milk
 
  Preheat oven to 300F.  Grease 3 large baking sheets with rims.  In a large
  bowl mix oats together with wheat germ.
  
  In small saucepan heat honey and oil until honey is thin and runny. Add
  mixture to oats and blend well.
  
  Spread granola thinly and evenly on baking sheets and bake about 15 min, or
  until lightly browned.  Cool.  Spoon into a large bowl, add raisins, and
  mix thoroughly.  Store in a tightly covered container and keep in a cool
  dry place.
  
  From: "Rodale's Basic Natural Foods Cookbook."
  
  Posted by Theresa Merkling
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grape Apple Pops
 Categories: Kids, Snacks
   Servings:  9
 
    1/2    (12 oz) can (3/4 cup) frozen
           -grape juice concentrate,
           -thawed
     23 oz Jar MOTTS Chunky Apple Sauce
      9    (3 oz) cold drink cups
      9    Wooden sticks
 
  In medium bowl, combine juice concentrate and apple sauce; blend well. Fill
  each cup with about 1/3 cup juice mixture. Place cups in freezer until
  partially frozen, about 1 hour. Insert sticks; freeze until firm, about 2
  hours. To serve, remove drink cups. Makes 9 pops.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grape Nuts - Homemade
 Categories: Cereal
   Servings:  6
 
           INGREDIENTS:
  3 1/2 c  Graham flour
      1 c  Brown sugar or 3/4 cup syrup
      2 c  Buttermilk or sour milk
      1 ts Salt
      1 ts Soda
 
  DIRECTIONS: Sift flour. Measure and add soda and salt. Sift again. Add
  sugar and mix thoroughly. Add buttermilk to dry ingredients; beat until
  smooth.
  
  Spread dough 1/4" thick on flat, greased pans. Bake at 375-F for
  approximately 15 minutes or until crisp and a golden brown. Let cool
  thoroughly and grind through a food chopper. Crisp in oven just before
  serving.
  
  Mrs. J. M. Brenneman, Elida, Ohio; Mrs. Alva Swartzentruber, Hydro, Ok.
  
  Source: Mennonite Community Cookbook, by Mary Emma Showalter, 1957. Recipes
  from old Mennonite cookbooks, brought up to date with standard measures and
  directions.
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Pizza Sandwiches (Sandwich Machine)
 Categories: Sandwiches, Pizza
   Servings:  6
 
    2/3 c  Pizza sauce (canned)
      8    Slices bread
      4    Large slices salami
      4    Slices cheese
      1    Garlic powder
      1    Butter or margarine
 
  Spread pizza sauce on one side of each bread slice.  Top one slice with
  salami slice then cheese slice.  Sprinkle with garlic powder. Top with
  second slice of bread, sauce side down.  Butter both sides.
  
  Grill
  
  From Better Homes & Gardens, April 1959, by Mrs. J. C. Baker, Solon, Ohio
  Posted by: Sheila Exner - October 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hardtack
 Categories: Snacks
   Servings:  6
 
      2    Level teaspoons baking
           -powder
      1 pn Salt
  1 1/2 c  Flour
      2 c  Sugar
      4    Eggs, well beaten
      1    Jelly glass orange marmalade
      1 lb Finely chopped walnuts
      1 lb Finely chopped dates
 
  **** HARDTACK ****
  
  Sift ingredients together. Add the remainder of ingredients; mix well. Bake
  about 1 inch thick on a cookie sheet in a moderate oven at 375 degrees (F),
  for about 45 minutes. Cut into squares while warm. ************************
  Recipe from "COOKING ALASKAN", page 403
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hawaiian Salad
 Categories: Salads, Kids
   Servings:  6
 
      2    Apples
      2    Bananas
      1 cn Of fruit cocktail
      1    Bag of mini-marshmallows
           -(optional)
      1    Container of Cool whip
           -(optional)(use my mock cool
           -whip...)
 
  Cut fruit into bite-size pieces. Mix with fruit cocktail aand marshmallows.
  Add Cool Whip and stir until mixed well. Refrigerate before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Healthy Oat Granola
 Categories: Snacks
   Servings:  6
 
  1 2/3 c  Quaker Oat Bran hot cereal,
           -uncooked
      1 c  Quaker Oats (quick or old
           -fashioned)
    1/3 c  Instant nonfat dry milk
           -solids
    1/4 c  Honey
    1/4 c  Hulled sunflower seeds
      2 tb Vegetable oil
      2 tb Water
      1 ts Grated orange peel
    1/2 ts Vanilla
    3/4 c  Dried banana chips
    1/2 c  Raisins
 
  Healthy Oat Granola
  
  Heat oven to 350 degrees. Combine oat bran, oats, dried milk, honey,
  sunflower seeds, oil, water, orange peel, and vanilla; mix well. Spread in
  a 13 x 9-inch baking pan. Bake 20 to 25 minutes or until golden brown,
  stirring once afetr 10 minutes. Stir in banana chips and raisins. Cool
  completely. Store tightly cocvered up to 1 week. Serve cold or hbot with
  skim milk or as a topping over fruit, low fat yogurt or ice milk, if
  desired. (about 430 calories per serving)
  
  *To heat* To heat 1 serving hot cereal, place 1 cup granola in a 2-cup
  microwavable bowl. Add 1/2 cup skim milk. Microwave on HIGH about 1 minute
  30 seconds or until heated through; stir.
  
  Recipe from Quaker Oat Bran Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herbed Chevre, Fontina and Prosciutto Pizza
 Categories: Pizza
   Servings:  1
 
           Whole wheat pizza dough (rec
           -ipe); or basic dough
      1 tb Olive oil; plus additional
           -for pan
           Cornmeal for pan; optional
      4 oz Chevre in herbed oil; drain
           -ed but oil reserved,
           Cut into 1/2-inch dice (abou
           -t 1/4 cup) *see note
      1    Tomato; ripe, seeded, cut i
           -nto 1/2-inch dice
           (about 3/4 cup)
    1/4 c  Red onion; thinly sliced
      1 oz Prosciutto; thinly sliced,
           -each slice cut into 3
           Equal pieces
      1 ts Marjoram; fresh, chopped
    1/2 ts Rosemary; fresh, chopped
           Coarse salt
           Freshly ground pepper
    1/2 c  Fontina cheese; grated
 
  Note:   *Chevre in Herbed Oil is available, in bulk, in some specialty food
  stores.  If it is not available, plain chevre can be substituted.
   Increase the amount of herbs in the recipe to taste, and drizzle 2
  tablespoons olive oil over pizza in Step 4. 1. Prepare Whole Wheat Pizza
  Dough through Step 3. 2. Heat oven to 500F. Oil a 12-inch pizza pan as
  necessary for type of pan (see note in Five Cheese Pizza about types of
  pans); sprinkle with cornmeal if desired. 3. Complete Whole Wheat Pizza
  Dough. 4. Place dough in prepared pan; brush surface with 1 Tablespoon
  olive oil. Scatter chevre, tomato, onion and prosciutto over dough, leaving
  a 3/4-inch border; sprinkle with marjoram, rosemary and salt and pepper to
  taste. Sprinkle Fontina over herbs; drizzle 2 Tablespoons of the reserved
  herbed oil over all. Bake until crust is golden brown, 15 to 18 minutes.
  Serve immediately. Makes One 12-inch Pizza. Cuisine Magazine, November,
  1984.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hidden Valley Ranch Oyster Crackers
 Categories: Snacks
   Servings:  6
 
     16 oz Plain oyster crackers
      1 pk HVR buttermilk recipe mix
    1/4 ts Lemon pepper
    1/2 ts To 1 tsp dill weed
    1/4 ts Garlic powder
    3/4 c  To 1 cup salad oil
 
  Combine mix and oil, add dill weed, garlic powder and lemon pepper.
  
  Pour over crackers, stir to coat.  Place in warm oven for 15-20 mins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hollandaise Snack Mix
 Categories: Snacks
   Servings:  6
 
    1/2 c  Butter
      2 pk (0.9 ounces each)
           -hollandaise sauce mix
      1 tb Worcestershire sauce
      2    Teaspoons. garlic powder
      2 c  Unsalted dry-roasted peanuts
      2 c  Ritz Bits crackers
      2 c  Stick pretzels
 
  Preheat oven to 300 degrees.  In a small saucepan, melt butter over medium
  heat.  Stir in next 3 ingredients.  In a large bowl, mix together peanuts,
  crackers, and pretzels.  Pour butter mixture over peanut mixture. Toss
  until well coated.  Spread evenly on a baking sheet.  Bake 15 to 20
  minutes, stirring occasionally.  Transfer to paper towels to cool
  completely.  Store in an airtight container. Yield:  about 6 cups snack mix
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Homemade Frozen Pops
 Categories: Snacks, Kids
   Servings: 18
 
      1    Kool Aid, unsweetened, pack.
      1    Jelly Powder, package
    3/4 c  Granulated Sugar
      2 c  Boiling Water
      2 c  Cold Water
 
  Servings: 18
  
  In a 2-quart glass measure, combine the Kool Aid, jelly powder and sugar.
  Add hot water and stir until sugar is dissolved. Stir in cold water. Pour
  into pop molds and freeze. Makes about 18.
  
  From The Gazette, 91/07/24.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Homemade Granola
 Categories: Snacks
   Servings:  8
 
      4 c  Rolled Oats
    1/2 c  Wheat Germ
    1/4 c  Sesame Seeds
    1/4 c  Shelled Peanuts
      2 tb Light Sesame Oil
    1/4 c  Honey
      1 ts Ground Cinnamon
    1/2 ts Grated Nutmeg Or Cardamon
 
  Raisins, grated coconut, nuts, or dried fruit (optional). Preheat the oven
  to 350øF. Toast the oats, wheat germ, seeds, and legumes lightly on a
  baking sheet for 5-10 minutes, until slightly browned. Remove and cool.
  Heat the honey and oil together in a small pan; drizzle it over the dry
  mixture. Sprinkle with cinnamon or cardomon. Return the mixture to the
  baking sheet and heat in the oven for 5 minutes. Stir or turn. Bake for a
  few minutes more, until crispy but not too browned. Remove and cool. Add
  raisins, nuts, or dried fruit if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Homemade Granola
 Categories: Snacks
   Servings:  6
 
    1/3 c  Instant cream of wheat
           -(prepared)
  3 1/2 c  Quick oats
      1 ts Vanilla extract
      2 ts Cinnamon
           Small pinch nutmeg
      1 c  Applesauce
      1 ts Salt
    1/2 c  Melted butter
    1/2 c  Chopped nuts
      1 c  Raisins
    1/2 lb Brown sugar
 
  **** HOMEMADE GRANOLA ****
  
  Mix all the ingredients; spread mixture evenly on a large cookie sheet and
  bake at 350 degrees (F) for 20 minutes, stirring with a fork to brown
  evenly. Reduce heat to 300 degrees (F) or 325 degrees (F) and continue
  baking until brown and fairly dry. Store at room temperature in a covered
  container. ************************* Recipe from "COOKING ALASKAN", page
  402
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Homemade Grapenuts
 Categories: Cereal
   Servings: 15
 
      5 lb Brown sugar
    3/4 lb Oleo (melted)
      8 lb Whole wheat flour
  1 1/2    Tsps. maple flavor
  1 1/4 ts Salt
      2 tb Vanilla
      2 tb Soda
  2 1/2 qt Buttermilk or sour milk
 
  Put dry ingredients in a bowl, except soda which should be added to milk
  just before adding milk to dry ingredients.  Last add oleo and flavorings.
  Mis well.  Dough should be fairly thick.  If too thick, add milk, if too
  thin, add flour.  Put in pans and spread even.  Bake in 350 degree oven
  till baked.  Take out and let cool.  Rub over wire netting, or over grater.
  Dry in oven till crisp.  Makes 15 pounds of grape nuts.
  
  Source:  Homecoming Cookbook by Phila Hach Posted by Dar Rains
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Homemade Orange Pops
 Categories: Snacks, Kids
   Servings:  8
 
  2 1/2 tb Orange flavour jelly powder
    1/4 c  Granulated Sugar
      1 c  Boiling Water
      1 c  Orange Juice
    2/3 c  Pureed Fresh Fruit
 
  Servings:  8
  
  Place jelly powder and sugar in a bowl. Add boiling water; stir until
  dissolved. Add orange juice and pureed fruit. Pour into pop molds and
  freeze. Makes about 8.
  
  From The Gazette, 91/07/24.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Homemade Playdough
 Categories: Kids
   Servings:  6
 
      1 c  Flour
      1 c  Water
    1/2 c  Salt
      2 tb Cream of tartar
      1 tb Oil
 
  Cook this stuff until it forms a mess, excuse me, mass in the pan. Turn it
  out on a plate, pick an old one, and cover it with a damp cloth, also and
  old one.  Food coloring may be added. Store playdough in the refrigerator
  but do me a favor......don't EAT the stuff.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Homemade Wheat Thins
 Categories: Snacks
   Servings:  6
 
  1 3/4 c  Whole wheat flour
  1 1/2 c  White flour
    1/3 c  Oil emulsified in blender
           -with 3/4 tsp salt and 1 cup
           -water
 
  Mix dry ingredients, add oil/water mixture.  Knead as little as possible.
  Make smooth dough then roll as thin as possible on unoiled cookies sheet
  (not more than 1/8 inch). Mark with knife to size of crackers desired, but
  do not cut through. Prick each cracker a few times with fork. Sprinkle
  lightly with salt or onion salt as desired. Bake at 350 F until crisp and
  light brown for 30-35 minutes.
  
  Origin: Homemaking Handbooklet, Mormon Church, 1978. Shared by: Sharon
  Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey "Cracker Jacks"
 Categories: Snacks
   Servings:  6
 
    1/2 c  Honey
    1/2 c  Margarine
      6 c  Popped popcorn
      1 c  Shelled peanuts
 
  Heat honey and margarine in a saucepan until well blended. Cool. Combine
  popcorn and peanuts in a large bowl.  Pour honey mix over popcorn, stirring
  as you pour.  When popcorn and peanuts are well coated, spread in a pan in
  a single layer. Bake at 350 degrees for 5 to 10 minutes or until crisp but
  not brown, stirring several times. The difference between crisp (not brown)
  and burnt can be a matter of minutes.  Keep in an air tight container.
  
  My Note:  This doesn't really taste like cracker jacks but it was sure
  good.  I'll use more popcorn next time as the popcorn really soaked the
  honey butter up fast and some was positively soggy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Dough (Edible)
 Categories: Kids
   Servings:  6
 
      1 c  Powdered milk
    1/2 c  Creamy peanut butter
    1/2 c  Honey
 
  Mix together well. Butter the childs hands, and have them shape dough into
  balls, trees, animals, etc. Then eat and enjoy. (Note: This dough is
  somewhat sticky, so a child who gets frustrated easily may need the parent
  to help.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Artichoke Spread
 Categories: Snacks, Spreads
   Servings:  6
 
      1 c  Mayonnaise
      2 cn (14 ounces each) artichoke
           -hearts (water packed not
           -marinated),
 
  From: Mr. Food Cookbook; Ooh! It's So GOOD! Posted in FidoNet Cooking Echo
  by Sonya Whitaker-Quandt  1/92
  
  "You're ready to invite the gang over for a last-minute party any time as
  long as you can pull this favorite from the freezer and pop it in the oven.
  Watch them go crazy! (Warning: habit forming!)"
  
  drained, or 2 packages (9 ounces each) frozen   artichoke hearts, thawed 1
  drop hot pepper sauce 1 small garlic clove, minced 1 tsp lemon juice 1 cup
  grated Parmesan cheese
  
  Preheat oven to 350 degrees. Place all the ingredients in a food processor
  and blend until smooth. (If using a blender instead of a food processor,
  stop the machine frequently and scrape down the sides of the container with
  a rubber spatula. First be sure the blades have stopped completely. Blend
  just until mixture is smooth.) Coat a 1-1/2 quart baking dish with a
  nonstick vegetable spray and pour in mixture. Bake for 30 minutes, until
  lightly browned. Serve on party rye bread.
  
  Note: You can also bake this spread in several small baking dishes. After
  they cool, cover each one with plastic wrap and freeze them for later use.
  When ready to use, thaw, then remove plastic wrap, and rewarm in the oven
  or microwave.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Dippity Dogs
 Categories: Snacks, Cheese, Kids
   Servings:  6
 
      4    Hot dogs
      2 oz Velveeta cheese
 
  From: Healthy Meals and More
  
  toothpicks
  
  Melt cheese. Slice hot dogs into bite size pieces. Put one piece of hot dog
  on each toothpick. Let children dip hot dogs in cheese. HOT DIPPITY DOG!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Icy Yogurt Pops
 Categories: Snacks, Kids
   Servings:  6
 
      1 c  Low-fat Plain Yogurt
    3/4 c  Frozen Fruit Juice
    3/4 c  Low-fat or Skim Milk
 
  Servings:  6
  
  * You can use pureed fresh fruit or frozen fruits instead juice. In a 4 cup
  glass measure, combine yogurt, fruit juice concentrate and milk. Pour into
  pop molds or use small paper cups and insert a wooden stick in the centre
  of each. Freeze until firm, about 2 - 3 hours. To serve, peel off paper
  cups.
  
  From The Gazette, 91/07/24.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Impossible Pizza Pie
 Categories: Pies, Pizza
   Servings:  6
 
    2/3 c  Onion; chopped
    1/3 c  Parmesan; grated
  1 1/2 c  Milk
      3    Eggs
    3/4 c  Bisquick
      1 c  Prepared pizza sauce
    1/4 c  Parmesan; grated
  3 1/2 oz Pepperoni; sliced
    1/3 c  Onion; chopped
    1/2 c  Green pepper; chopped
  1 1/2 c  Mozzarella; shredded
 
  Heat oven to 425.  Grease pie plate, 10 x 1 1/2" Sprinkle 2/3 c. onion and
  1/3 c. Parmesan cheese in pie plate. Beat milk, eggs and bisquick 15 sec.
  in blender on high. Pour into pie plate. Bake 20 min. Spread pizza sauce
  over top.  Top with remaining ingred. Bake 15-20 min. or til cheese is
  light brown. Cool 5 min. For 1/2 recipe: Use 1 qt. square or round
  casserole. Decrease Parmesan cheese to 2 tb., eggs to 2 and baking mix to
  1/2 c.  Divide remaining ingred. amts in half. Decrease beat time to 10
  sec.  and second baking time to 10-15 min. HIGH ALT>For 1/2 recipe: use 1
  1/2 qt round or 1 qt. square casserole. FROM; BISQUICK RECIPE CLUB LISA
  CRAWLEY  TSPN00B
  
  Lawrence Kellie
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jello Aquarium Recipe
 Categories: Kids
   Servings:  6
 
      1 pk Jello Berry BLUE jelly
           -powder
      1 c  Boiling water
      2 c  Ice cubes
 
  gummy fish
  
  Dissolve jelly powder in boiling water.  Add ice cubes, stirring until
  jelly thickens, about 3-5 minutes. Remove any unmelted ice. Spoon jelly
  into to clear sided bowls. Poke 3 or 4 gummy fish into each dish of
  slightly thickened jelly. Refrigerate 30 minute to set. Serve with 1-1/2
  hours.
  
  Origin: Insert from Jello Berry Blue Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jello Skating Pond Recipe
 Categories: Kids
   Servings:  6
 
      1 pk Jello Berry BLUE jelly
           -powder
      1 c  Boiling water
      2 c  Ice cubes
 
  gummy bears cool whip spearmint trees (jellies)
  
  Dissolve jello powder with boiling water.  Stir in ice cubes.  Continue
  stirring for 3-5 minutes and then remove any leftover ice cubes.  Pour into
  clear pie plate.  Chill until set.  Just before serving, decorate with cool
  whip (as snow) around 2/3 of the edge.  Decorate with gummy bears skating,
  and a wafer roll cookie as a log.
  
  Origin: Jello Berry BLUE jelly powder insert Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jerky
 Categories: Snacks
   Servings:  1
 
           Meat (beef, deer, etc.)
           Soy Sauce
           Brown Sugar
           Cooking Oil
      2 tb Coarsely ground black pepper
      2 tb Garlic powder
      2 tb Lawry's Seasoned Salt
      2 tb Gebhardt Chili powder
 
  Cut meat into 1 1/2 by 1/4 by 5 inch strips.
  
  Soak meat in a mixture of Soy sauce, 1 T. brown sugar and 1 T. oil for 2 to
  4 hours.
  
  Pat dry.
  
  Mix seasonings well and place in a clean shaker.  (Ed. note:  why not
  specify a dirty shaker?  Might make it more authentic!)
  
  Using a foil-covered cookie sheet, place meat (1 layer) and sprinkle mix
  over it to taste.
  
  Fold foil edges up to keep in mixture.
  
  Dry at 140 to 180 degrees for 5 to 8 hours.
  
  Keep in open container at room temperature.  Do NOT refrigerate.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kids Popcorn Balls
 Categories: Kids, Snacks
   Servings:  6
 
    1/2 c  Molasses
    1/2 c  Corn syrup
  1 1/2    Cubes butter (3/4 cup)
           Salt
      8 c  Popped popcorn (measure
           -after popping)
 
  From: San Diego Tribune, Saturday Aug. 3
  
  Cook 1/2 cup molasses with corn syrup until thermometer reaches hard crack
  stage, about 270 degrees. Stir in butter and salt. Have the popcorn in a
  bowl. Slowly stir in the mixture with a wooden spoon. Coat all the popcorn.
  IMPORTANT! Butter your hands lightly and shape the popcorn into balls. Make
  them the size you want. Set them on wax paper and let them harden. Wrap the
  ones you don't eat with wax paper.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Tuna Pasta
 Categories: Kids, Fish, Pasta
   Servings:  4
 
      4 ts Butter
      1 ts Oil, olive
      4 lg Garlic cloves, chopped
    1/8 c  Lemon juice
      3 ts Capers, drained
     18    Black olives, pitted &
           - sliced
      2 cn Tuna, chunk, drained
           Pasta, penne , cooked and
           -drained
      4 ts Butter (add at end)
 
     Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add
  lemon juice, capers and olives and cook another 2 minutes. Turn heat to
  lowest setting. Add tuna & separate it (do NOT flake) with a fork. Heat
  through, stirring gently. Drain pasta. Add remainder of butter and sauce to
  hot pasta, tossing well. posted by Anne MacLellan
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Light Wheat Pizza Dough
 Categories: Pizza
   Servings:  6
 
      1    Env active dry yeast
  1 1/2 c  Lukewarm water
  3 1/4 c  Unbleached flour (approx.)
    1/2 c  Whole wheat flour
    1/3 c  Cornmeal, preferably stone
           -ground
  1 1/2 ts Salt
      2 tb Olive oil
 
  In a large bowl, sprinkle the yeast over the warm water; stir to combine.
  Let stand for 5 minutes.
  
  With a wooden spoon, beat in 1 1/2 cups of the unbleached flour, the whole
  wheat flour, and the cornmeal.  Beat vigorously for 1 minute. Cover with
  plastic wrap.  Set the sponge aside in a warm, draft-free place for 10
  minutes.
  
  Stir in the salt and olive oil.  Add the remaining unbleached flour, 1/2
  cup at a time until you have a soft, kneadable dough.
  
  Turn the dough out onto a lightly floured surface.  Knead vigorously for 8
  minutes, using sprinkles of flour to prevent sticking.  You should have a
  soft, smooth, and elastic dough.  Place the dough in a lightly oiled bowl;
  turn to coat; cover.  Set aside in a warm, draft-free spot until doubled in
  bulk, about 1 hour.
  
  Makes enough dough for one large pizza.
  
  [1001 HOME IDEAS; January 1991]
  
  Posted by Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lima Beans W/chile &seed
 Categories: Snacks, Low-cal
   Servings:  1
 
           Jalapeno;Chopped;
    2/3 c  Lima Beans
    1/2 c  Sunflower Seeds
      1    Tomatoe;Chopped;medium
      2 tb Onion;Chopped
      1 ts Cilantro;Chopped fresh
 
       Heat Sunflower seeds, Onion, Tomatoe & Jalapeno till onion is clear.
  Add Lima Beans and cook for a couple minutes. Add cilantro & serve.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Microwave Play Dough
 Categories: Kids
   Servings:  6
 
      2 c  Flour
      1 c  Salt
    1/2 c  Cornstarch
      1 tb Powdered alum
           Gradually stir in:
      2 c  Water
      1 tb Oil
 
  Surprise and entertain  kids for hours by making instant play dough in the
  microwave with common household ingredients.
  
  Combine in bowl:
  
  Microwave on High power for 6 minutes, stirring every minute. Cook until
  you can handle dough, turn onto countertop and knead until smooth. Divide
  dough in sections, knead in food colorings. Store in airtight container.
  Keeps for months.
  
  From: Steve Herrick Source: [Cooperative Extension]
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Milk Chocolate Popcorn
 Categories: Snacks
   Servings:  1
 
     12 c  Popped popcorn
  2 1/2 c  (12oz can) salted peanuts
      1 c  Corn syrup
    1/4 c  Butter or margarine
      2 c  11 1/2 oz bag Milk chocolate
           Chips
 
  In a large, greased, roasting pan, combine popcorn and nuts. In a large,
  heavy saucepan combine chocolate chips, corn syrup and butter. Cook over
  medium heat until mixture boils, stirring constantly. pour over popcorn
  toss well to coat. Bake in a preheated 300 degree oven for 45 minutes
  stirring frequently. Cool completely. Store in an airtight container for up
  to two weeks. Makes about 14 cups. Recipe from NESTLE Toll house kitchens.
  Formated by Diana Lewis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mini Corndogs
 Categories: Snacks, Kids
   Servings:  6
 
      1 c  Flour
    1/2 c  Cornmeal
      1 tb Sugar
  1 1/2 ts Salt
      2 tb Vegetable shortening
      1    Egg, beaten slightly
    3/4 c  Milk
           Oil
      8    Frankfurters, cut into
           -thirds
 
  Mini Corndogs
  
  Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl.
  With a pastry blender, cut vegetable shortening into flour mixture until
  there are fine crumbs. Add egg and milk and blend well. Pour vegetable oil
  to a 2 inch depth in a deep fryer or large saucepan. Heat to 375 degrees.
  Pat frankfurter dry with paper towels. Insert a toothpick into the center
  of each frankfurter. Dip each frankfurter into batter and then into hot oil
  until golden brown. Drain on paper
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mixed Fruit and Toffee Corn
 Categories: Snacks
   Servings: 22
 
      8 c  Popped popcorn (about 1/3 to
           -1/2 cup unpopped)
      1 c  Butter or margarine
      1 c  Sugar
      3 tb Water
      1 tb Light corn syrup
    1/2 c  Broken pecans
    1/2 ts Vanilla
      6 oz Pkg. mixed dried fruit bits
           -(1 1/2 cups)
 
  Remove all unpopped kernels from popped corn.  Place popcorn in a buttered
  17x12x2-inch baking pan.  Keep popcorn warm in a 300 degree oven while
  making syrup mixture.
  
  Butter the sides of a heavy 2-quart saucepan.  In the saucepan combine the
  butter or margarine, sugar, water, and corn syrup.  Bring mixture to
  boiling over medium heat.  Cook for 8 to 10 minutes, stirring constantly
  with a wooden spoon to dissolve the sugar.  Avoid splashing mixture on
  sides of pan.  Carefully clip candy thermometer to side of pan.
  
  Cook and stir mixture over medium heat till thermometer registers 255
  degrees, hard-ball stage (10 to 15 minutes).  The mixture should boil at a
  moderate, steady rate over the entire surface.
  
  Remove saucepan from heat; remove candy thermometer.  Quickly add pecans
  and vanilla; stir till combined.  Pour mixture over the popcorn, toss
  gently to coat.  Bake, uncovered, in a 300 degree oven for 15 minutes.
  Remove popcorn from oven; stir in fruit bits.  Bake, uncovered, for 5
  minutes more.  Turn popcorn mixture onto a large piece of foil.  Cool
  mixture completely.  Serve immediately or store, tightly covered, in a
  cool, dry place.  Makes about 22 (1/2 cup) servings.
  
  Nutritional information per 1/2 cup serving:  171 cal., 10 g fat, 24mg
  chol., 1 g pro., 20g carbo., 0g fiber, 105 mg sodium.  U.S. RDA: 12% vit.
  A.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Modeling Dough
 Categories: Kids
   Servings:  1
 
      1 c  Flour
      1 c  Water
      1 tb Oil
    1/2 c  Salt
      1 ts Cream of tarter
           X  Food coloring
 
  Servings:  1
  
  Mix ingredients in a pan. Cook over medium heat until mixture pulls away
  from sides of pan and becomes doughy in consistency. Knead until cool.
  Model different colors of clay into any shape you can imagine. Not edible.
  Can be used over and over again. Keeps three months.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mojhy Apples
 Categories: Penn-dutch, Snacks
   Servings:  1
 
      1 c  Corn Syrup
      1 c  Sugar
     10    Apple
     10    Wood Lollypop Sticks
 
  Remove stems and replace with stick stuck halfway into the apple. Put sugar
  and syrup in deep pan and stir slowly over slow fire until thoroughly
  dissolved. Let boil until a small quantity when tested in water becomes
  brittle. Remove pan from fire and place over boiling water. Then dip apples
  and wind in circular motion until thoroughly covered with syrup. Place on
  buttered pan with sticks upright and permit to cool. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Musmehlmus (Whole Wheat Mush)
 Categories: Cereal
   Servings:  4
 
  1 1/2 l  Milk (1 1/2 qt)
    200 g  Musmehl flour (7 oz) (a
           -coarsely ground wheat
           -flour,
           In olden times, spelt flour,
           -from which only
           Part of the bran has been
           -removed)
      2 sl Rye bread, cubed
     50 g  Butter (3 1/2 Tbsp)
 
  From grandmother's more thrifty times; rarely encountered today.
  
  Bring the milk to a boil.  Stirring constantly, add the Musmehl flour. Keep
  at a low boil for 10 to 15 minutes, stirring constantly.  When ready to
  serve, with a spoon carefully pour the melted butter over the mush (which
  should already have formed a skin), and put the ryebread cubes on top. The
  mush tastes best when eaten from a copper skillet, and must have a
  'Schuepet' [browned crust on the bottom].
  
  Serves 4.
  
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer)
  Posted by:  Karin Brewer, Cooking Echo, 8/92
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nature's Sweet Treat
 Categories: Snacks, Kids
   Servings:  6
 
    1/3 c  Mild flavored honey
    1/2 c  Creamy or chunky style
           -peanut butter
    1/2 c  Nonfat dry milk
 
  Combine honey and peanut butter in bowl. Gradually stir in dry milk until
  thoroughly blended. Shape into narrow roll. Wrap in waxed paper and chill
  until firm. Cut into bite-sized pieces and wrap in plastic wrap or waxed
  paper.
  
  Sounds like Valerie's recipe except with nonfat dry milk substituted for
  the wheat germ.
  
  Came from the San Diego paper but can't tell when. Submitted by Donna
  Ransdell.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Neighborhood or Scout Troop Snax
 Categories: Snacks, Kids
   Servings:  6
 
      1    Box corn chex
      1    Box rice chex
      1 lg Bag of pretzels
      1 lg Can of nuts (any kind, honey
           -roasted peanuts works best
           -for me)
      1    Bag of plain and peanut
           -m&m's
      2    Bags dehydrated fruit, cut
           -up
 
  Neighborhood or Scout Troop Snax
  
  First you will need a heavy duty trash bag (Hefty Steel Sack works fine)
  pour in the following, having two children holding open the bag: Here's the
  part that the kids like to do...tie the bag closed and shake to mix. Open
  bag and divide out, I use zip-lock sandwich bags.  Serves alot of
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: New Granola
 Categories: Snacks
   Servings:  6
 
      2 c  Old-fashioned oats
      1 c  Slivered almonds
    1/3 c  Frozen apple juice
           -concentrate, thawed
      2 tb Packed brown sugar
      1 tb Ground cinnamon
      1 c  Unsweetened shredded coconut
    1/2 c  Dried sour cherries or
           -raisins
    1/2 c  Golden raisins
 
  A favorite at the Wickwood Country Inn
  
  Preheat oven to 300 F.  Combine oats and almonds in bowl.   Mix in juice
  concentrate.  Add sugar and cinnamon and toss.  Spread on cookies sheet.
  Bake 25 minutes, stirring occasionally.  Stir in coconut and bake until
  golden, about 15 minutes.  Remove from the oven, cool.
  
  Add cherries and raisins to granola.  Stor in airtight container at room
  temperature.  (Can be made 1 week ahead.)
  
  From: Bon Appetit, The Best of the Year  Jan/93 Shared By: Pat Stockett
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oat Bran Muesli
 Categories: Cereal
   Servings:  2
 
    1/2 c  Oat bran
      1 c  Rolled oats
      1 c  Plain low fat yogurt
    1/4 c  Unsalted pumpkin seeds
      3    Bananas, diwis, apples or
           -oranges, sliced, or a
           -handful of berries.
 
  In a medium-sized bowl, stir together oat bran, oats and yogurt. If the
  mixture is too stiff, add a bit of skim milk to thin it.  Place mixture in
  a container, cover and refrigerate overnight.  To serve, place mixture in
  individual bowls and mix in the seeds or sprinkle them on top, along with
  fruit.  Makes 2 servings.
  
  Origin:  Prevention's Meals that Heal cookbook Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oatmeal Mix
 Categories: Cereal
   Servings:  1
 
      3 c  Unbleached Flour
  1 1/2 ts Salt
      1 c  Brown Sugar
      3 c  Rolled Oats
  3 1/2 ts Baking Powder
    1/2 c  Granulated Sugar
  1 1/2 c  Vegetable Shortening
 
  In a large bowl, sift together flour, baking powder, salt and granulated
  sugar.  Stir in brown sugar.  Mix well.  With a pastry blender, cut in
  shortening until evenly distributed.  Stir in oats and mix well.  Put in
  large airtight container.  Label as OATMEAL MIX and stor in a cool, dry
  place.  Use within 10 to 12 weeks.  Makes about 9 cups OATMEAL MIX.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Rings
 Categories: Snacks
   Servings:  2
 
      2 lg Yellow onions
      1 qt Buttermilk
      2 c  Unsalted cracker meal
      2 c  All-purpose flour
           Oil for deep-frying
 
  Slice the onions and make rings approx. 1/2 inch in width.
  
  Dip into buttermilk, then coat with the flour.  Dip into buttermilk again,
  then coat with the unsalted cracker meal.
  
  (works best if you use the "wet hand, dry hand" method)
  
  Place rings onto wax paper.  Separate layers with additional sheets of wax
  paper.
  
  Best if allowed to refrigerate overnight to allow batter to "set".
  
  Deep fry until golden-brown.  Salt if desired at serving time.
  
  Enjoy! - Jeff Duke
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange and White
 Categories: Baby food, Potatoes
   Servings:  4
 
      1    Potato
      1    Carrot
 
  From "Baby's First Helpings" by Chris Casson Madden ISBN: 0-395-19143-X
  
  Carrots are a good source of vitamin A, while baked potatoes are a natural
  carbohydrate.
  
  Sweet butter (or better yet, plain yogurt) Mother's milk, formula
  (optional)
  
  Scrub potato, puncture it with a fork and place in preheated, 450 degree
  oven for 45-60 minutes until done.
  
  Meanwhile, scrub and chop carrot and steam in a few inches of water until
  tender.
  
  Mash potato and carrot together with a small amount of butter or yogurt and
  warm milk if desired.  Refrigerate leftovers.
  
  Serves 4-8
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Breakfast Shake
 Categories: Snacks, Syd's book
   Servings:  2
 
      1 c  Fresh Orange Juice
    1/2 c  Skim Milk
      1 ts Sugar
    1/4 ts Vanilla Extract
 
  Place all ingredients in a blender bowl and process until smooth.  Pour
  into glasses and serve.  93 calories per serving.  From: Syd's Cookbook.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Worms
 Categories: Kids, Halloween
   Servings: 13
 
      2 cn Apricot halves packed in
           -light syrup
      4    Envelopes unflavored gelatin
      2 c  Orange juice
 
  Wiggle these worms any way you want on your plate.  If you like, give them
  'eyes' made from licorice bits.
  
  Place apricots in colander and let drain.  Place drained apricots in food
  processor, cover, and whirl until well blended.  Place gelatin in 3 quart
  pan, add orange juice, and let5 stand for 5 minutes to soften gelatin.
  Place pan on burner and bring to a boil over med/high heat,stirring with
  whisk.  Turn off burner and remove pan to rack. Add apricots and mix with
  whisk until well blended. Pour into baking pan,cover with plastic wrap, and
  refrigerate for about 4 hours, until set. Use butter knife to cut gelatin
  crosswise into 9 inch long, 1 inch wide strips. (you should have about 13
  strips)  Use pancake turner to remove strips to serving plate. Use your
  hands to twist strips into worm shapes. Makes 13 worms.
  
  Origin: Cookbook Digest Sept/Oct 1993. Shared by: Sharon Stevens
 
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      Title: Party Mix (Karen Kugelman's)
 Categories: Snacks, Entertain
   Servings:  1
 
      3 c  Cherrios
      3 c  Rice chex
      3 c  Wheat chex
      3 c  Corn chex
      3 c  Thin pretzels
    1/3 c  Butter
      4 ts Worcestershire sauce
      1 ts Garlic salt
      1 ts Onion salt.
      1 ts Celery salt
 
  Melt butter, add rest of seasonings.  Pour over mixed cereals in roaster
  pans.  Bake in 350 over for 1 hour, stirring occasionally (every 10 minutes
  or so). Reformatted by: CYGNUS, HCPM52C
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peaches with a Sunshine Smile
 Categories: Salads, Kids
   Servings:  6
 
      1 cn Of peach halves
      2    To 3 cups cottage cheese
           -(low-fat)
           Lettuce leaves
 
  Arrange lettuce in a bowl or plate. Spoon a layer of cottage cheese "sun
  rays" on lettuce. The peach half is placed round end up. Press raisins
  gently into peach to form a sunshine face. Sprinkle extra raisins on
  cottage cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Caterpillars
 Categories: Snacks
   Servings:  1
 
           Banana
      2 tb Peanut Butter
           Grape
 
  Peel and slice a banana. Sprad slices with peanut or sesame butter and
  connect the slices. Add a grape up front for the head ("gluing" with more
  peanut butter.) If desired, make this a game with the child - what veggie
  can we add to make antennas? etc. (maybe a strip of celery.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Chocolate Rice Krispie Treats
 Categories: Snacks, Kids
   Servings: 60
 
      2 c  Sugar
      2 c  Corn syrup
     18 oz Peanut butter
      8 c  Rice Krispies
      6 oz Butterscotch morsels
      6 oz Semi-sweet chocolate
           -chips
 
  Bring sugar and syrup to a boil.  Add peanut butter and cook, stirring
  until well blended.  Remove from heat and pour hot mixture over cereal. Mix
  quickly and thoroughly.  Spread in a greased 9x12x2 inch pan. Sprinkle
  butterscotch and chocolate morsels over top. Press morsels into bar mixture
  lightly with spoon.  When cool, cut into bars and store at room
  temperature.
  
  Source:  Peanut Advisory Board, Tifton, Ga.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Noodles
 Categories: Pasta, Salads, Kids
   Servings:  1
 
      8 oz Pasta, linguine (1 package)
      3 ts Peanut butter
    1/2 ts Salt
      2 tb Soy sauce
      1 tb Sesame oil
      1 ts Sugar
    1/2 ts Vinegar, white wine
      2    Garlic cloves, minced
      1 ts Onion, grated or minced
 
    Cook linguine according to package instructions in boiling water; drain.
  In large bowl, mix all the remaining ingredients together. Add linguine to
  sauce and toss to coat well. Refrigerate. good to pack for kid's lunches
  
  Source: _The Pennywhistle Lunch Book_ posted by Anne MacLellan
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pease Porridge Hot
 Categories: Kids, Rice
   Servings:  8
 
      4 sl Bacon
    3/4 c  Onions; Chopped
 22 1/2 oz Condensed Green Pea Soup; 2
           -Cans
      4 c  ;Water
  1 1/3 c  Minute Rice
    3/4 ts Salt
 
  Cook the bacon in a large saucepan until crisp.  Remove the bacon and drain
  on absorbent paper towels, patting to remove all the grease, and crumble.
  Reserve 2 tb of the drippings and discard the remaining grease. Cook and
  stir the onions, in the reserved drippings, until tender and lightly
  browned.  Add the soup and gradually mix in the water, blending well. bring
  to a full boil.  Add the rice, salt and bacon, stirring to blend, cover,
  and remove from the heat.  Let stand for 5 minutes before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peppy Snack Mix
 Categories: Snacks
   Servings:  4
 
      7 c  Life Cereal
  1 1/2 c  Pretzel Sticks
    3/4 c  Peanuts
    1/3 c  Butter, Melted
      1 tb Parmesan, Grated
      2 tb Chili Powder
 
  Preheat oven to 325øF.  Combine cereal, pretzel sticks and peanuts. Add
  butter and mix well.  Sprinkle with Parmesan cheese and chili powder and
  mix well.  Spread onto ungreased 10" X 15" jelly roll pan. Bake for 20
  minutes stirring occasionally during baking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pillsbury Corn Dog Twists
 Categories: Snacks, Kids
   Servings:  8
 
      8    Wooden sticks
      8    Hot dogs
           1 11.5 oz can Pillsbury
           -Cornbread Twists (16 ct)
      1 tb Margarine, melted
      1 tb Grated Parmesan cheese
 
  Securely insert a wooden stick into each hot dog. Unroll dough into one
  long sheet and seal center perforations. Separate dough into 8 long strips
  (2 twists each). Wrap each long strip around a hot dog. Place on ungreased
  cookie sheet with ends of dough tucked under hot dog. Brush dough with
  margarine and sprinkle with Parmesan Cheese.
  
  Bake at 375 for 12 to 16 minutes or until Cornbread Twists are light golden
  brown. Makes 8 Corn Dog Twists.
  
  These are on my "to try" list...just up my kids alley...
  
  ~donna
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pina Colada Popcorn
 Categories: Snacks
   Servings:  6
 
      8 c  Popped popcorn (about 1/3 to
           -1/2 unpopped)
      2 tb Butter or margarine
    1/3 c  Light corn syrup
    1/4 c  Instant coconut cream
           -pudding mix
    3/4 ts Rum extract
    1/2 c  Diced dried pineapple or
           -candied pineapple
    1/2 c  Coconut, toasted
 
  To toast coconut, spread coconut in a thin layer on a shallow baking pan.
  Bake in a 250 degree oven for 6 to 7 minutes or till light brown, stirring
  often.
  
  Remove all unpopped kernels from popcorn.  Place popped popcorn in a
  buttered 17x12x2-inch baking pan.  Keep the popcorn warm in a 300 degree
  oven while making the coating.
  
  In a small saucepan melt the butter or margarine.  Remove saucepan from
  heat.  Stir in the corn syrup, pudding mix, and rum extract.  Remove
  popcorn from oven.  Pour the syrup mixture over the popcorn.  With a large
  spoon, gently toss the popcorn with the syrup to coat.
  
  Bake popcorn, uncovered, in a 300 degree oven for 15 minutes.  Remove
  popcorn from oven and stir in the dried pineapple and the coconut.  Bake
  the popcorn mixture, uncovered, 5 minutes more.  Turn the mixture onto a
  large piece of foil.  Cool the mixture completely.  Serve popcorn
  immediately or store, tightly covered, in a cool, dry place.  Makes about
  16 (1/2 cup) servings.
  
  Nutrition information per 1/2 cup serving: 73 cal., 3 g fat, 4 mg chol., 1g
  pro., 12 g carbo., 0g fiber, and 40 mg sodium.
 
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      Title: Pineapple Breakfast Shake
 Categories: Snacks, Syd's book
   Servings:  4
 
     20 oz Pineapple Chunks *
      1 md Banana, Cut Into Chunks
  1 1/2 c  Skim Milk
    1/4 ts Vanilla Extract
 
  * Pineapple chunks in unsweetened juice.
  ~-------------------------------------------------------------------------
  Drain pineapple, reserving 3/4 cup juice.  Measure 1/2 cup pineapple chunks
  and save the remainder for another use.  Place all ingredients in a blender
  bowl and process until smooth.  Pour into glasses and serve..  85 calories
  per serving.  From: Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pineapple Cream Cheese Pizza
 Categories: Kids, Pizza
   Servings: 16
 
      1 lb Frozen bread dough (1 loaf),
           -thawed and cut in half
      2 pk (8 oz) cream cheese,
           -softened
    1/2 c  Sugar
      6 tb Flour
      2    Egg yolks
           Grated peel and juice from 1
           -lemon
      2    (8 1/4 oz) cans crushed
           -pineapple, drained
    2/3 c  Strawberry jam
      2 tb Sliced almonds, toasted
 
  Servings: 16
  
  Press dough into 2 greased 12 inch pizza pans.
  
  Beat cream cheese, sugar, flour, egg yolks, 1 tsp lemon peel and 2 tsp
  lemon juice until smooth. Stir in pineapple. Spread mixture evenly over
  pizzas to within 1/2 inch of edges.
  
  Bake in 400 deg. oven for 15 minutes or until browned.
  
  Spread each with jam and sprinkle with almonds. Bake 5 minutes longer.
  Posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pineapple Cheese Squares
 Categories: Snacks, Kids
   Servings:  6
 
      4 sl Bread
           Margarine
      4 sl Cheese, your choicce
      4    Pineapple rings
 
  Spread margarine on bread. Add cheese, then put pineapple ring on top. Bake
  in 350 oven til cheese melts. Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pita Pesto Pizzas
 Categories: Pizza
   Servings:  2
 
      2 cl Garlic
    1/2 c  Lightly Packed Parsley
      4 c  Torn Spinach
    1/2 c  Grated Parmesan
  1 1/2 tb Dried Whole Basil
      1 tb Lemon Juice
      2    (6 Inch) Whole Wheat Pitas
      1 c  Chopped Red Bell Pepper
    1/2 c  (2 Oz.) Shredded Part-
           Skim Mozzarella Cheese
 
  Position Knife Blade in Processor.  Drop Garlic & Parsley Through Food
  Chute With Processor Running; Process 15 Seconds OR Until Minced. Add
  Spinach, Parmesan, Basil & Lemon Juice; Process 30 Seconds. Scrape Bowl
  With Rubber Spatula & Process An Additional 30 Seconds OR Until Smooth.
   Split Pita Breads Into 4 Rounds, Spread 2 T. Spinach Mixture Over Interior
  Of Each Pita Round. Top With Bell Pepper & Cheese.  Bake At 450 For 5 Min.
  OR Until Cheese Melts.  Serve Warm.
   (Fat 11.9, Chol. 33)
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pizza a la Spago
 Categories: Pizza
   Servings:  6
 
      1 pk Active dry yeast
    3/4 c  Warm tap water (110 to 115
           -degrees)
      1 tb Honey
      3 c  (approximately) all-purpose
           -flour
      1 ts Salt
      5 tb Olive oil, plus 2 Tbsp
           -additional to brush over
           -dough
 
  Yield: dough for 1-15 inch pizza crust
  
  1. Dissolve the yeast in the water along with the honey.
  
  2. Stir in 1 cup of the flour, the salt, and 3 Tbsp of the olive oil with a
  wooden spoon.  Mix well.
  
  3. Add a second cup of flour and continue mixing until the dough forms a
  soft sticky mass and comes away from the sides of the bowl.
  
  4. Flour the work surface  and your hands and turn the dough out of the
  bowl.  Continue kneading in the remaining flour until the dough is smooth
  and elastic.
  
  5. Put the dough in a oiled bowl and seal the bowl tightly with plastic
  wrap.  Let the dough rise in a warm place for 30 to 45 minutes, or until it
  has nearly doubled.
  
  6. Punch down the dough, knead it briefly, and divide it into 4 equal if
  making 4-9 inch pies. Refrigerate for 15 minutes before using.
  
  Source: The Pizza Book by Evelyne Sloman Posted by Linda Davis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pizza Dough - Roman Focaccia
 Categories: Pizza
   Servings:  6
 
      2 pk Fast-rising dry yeast
      2 c  Tepid (90F) water
      2 tb Sugar
      4 tb Olive oil
    1/2 c  Oil
      1 ts Salt
  5 1/2 c  Unbleached white flour
      3    Cloves garlic, crushed
    1/4 c  Olive oil for topping (if
           -making focaccia only)
      1 tb Whole rosemary (ditto)
      1 tb Kosher salt (ditto)
 
  From:   Ted Taylor
  
  The following recipe is for "focaccia Romana," or Roman focaccia, from Jeff
  Smith's "The Frigal Gourmet Cooks Three Ancient Cuisines."  He recommends
  it as the best dough for a pizza crust he's run across, and I must say it
  is both
  
  very easy and VERY good to eat.  I halved the following recipe (but used
  the full amount of garlic, plus 2 c of meaty red sauce, about 4 oz. of
  pepperoni, 8-9 fresh mushrooms and 8 ounces of whole-milk mozzarella) and
  the results were great. Lacking quick-rise yeast, I used regular yeast and
  just ate a little later -- no problem there. And of course, I made the
  dough into a pizza instead of a plain focaccia (which is like a thick pizza
  (also round, but thicker) but without toppings.
  
  Dissolve the yeast in the tepid water.  Add the sugar, olive oil, oil, and
  salt.  Mix in 3 c of the flour and whip until the dough begins to leave the
  sides of the mixing bowl, about ten minutes [!!]. I [Smith] use my
  KitchenAid mixer for the whole process.
  
  Mix in the remaining flour by hand or with a dough hook and knead the dough
  until it is smooth.  Allow the dough to rise twice, right in the bowl, and
  punch down after each rising.
  
  Oil 2 baking sheets, each 13 inches by 18 inches, and divide the dough
  between the 2 pans.  Using your fingers, press the dough out to the edges
  of each pan. Allow to rise for about 30 minutes and brush with the crushed
  garlic mixed with the oil for topping. Sprinkle the rosemary and kosher
  salt on top.
  
  Bake at 375 degrees for about 30 minutes.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pizza Hut Pizza Crust
 Categories: Pizza
   Servings:  6
 
  1 1/3 c  Warm water
    1/2 ts Salt
      4 c  Flour
    1/3 ts Oregano
      1 tb Sugar
      1 pk Dry yeast
    1/3 ts Garlic salt
      2 tb Olive oil
 
  Mix 1 c flour and remaining ingredients in food processor; beat 1 min. Add
  flour gradually and process until dough leaves the side of the container.
  Place in greased bowl, turn to grease top, and cover with plastic wrap. Let
  rise in refrigerator overnight. Divide dough in thirds. Press with heel of
  hand onto greased pizza pan until crust fills pan. (Unless, of course, you
  are talented enough to toss it into the air.) Bake in 350F oven for 5
  minutes.  Freeze. When ready to make pizza, remove from freezer and quickly
  cover with pizza sauce and toppings. Bake on oven rack without pan.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pizza on Rye
 Categories: Pizza, Kids
   Servings:  6
 
      8 oz Tomato sauce
    1/4 ts Basil
    1/8 ts Oregano
      5    Or 6 slices of rye toast
      8 oz Sliced mozzarella cheese
           Parmesan cheese
 
  Mix the tomato sauce, basil and oregano and spread on 5 or 6 slices of rye
  toast.  Divide the 8 ounces of sliced mozzarella among the pizzas. Sprinkle
  with Parmesan cheese and broil until bubbly. For variety, I top my pizza
  with onions, pepperoni, and sometimes canned shrimp.
  
  Randy Rigg
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Play Dough
 Categories: Kids
   Servings:  6
 
      1 ds Food colouring
      1 c  Water
      1 c  Flour
    1/2 c  Salt
      2 ts Cream of tartar
      2 tb Cooking oil
 
  In a heavy saucepan, stir food colouring into water.  Add all remaining
  ingredients.  Cook over medium heat, stirring constantly with a wooden
  spoon until mixture thickens and draws away from the sides of the pan. Form
  into a ball and cool. Pack play dough in a zip-lock bag or air-tight
  container.
  
  NB: Can also be used as a treat for birthday parties, just pack it into
  individual decorative containers.
  
  Source: Modern Woman magazine, June 1993 issue Shared by: Sharon Herrington
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Poodle Toast
 Categories: Snacks
   Servings:  4
 
      3 tb Margarine
      3 tb Flour
    1/2 ts Salt
      1 c  Canned tomatoes, drained
    1/4 ts Baking soda
    1/2 c  Scalded milk
      3    Weiners cut into 1/4 inch
           -pieces
      6 sl Toast
 
  Melt margarine, then blend in flour and salt. Add tomatoes, soda, and milk.
  Cook 10 minutes, stirring as needed. Add wiener rounds. When hot, serve
  over hot toast.
  
  Makes 4 servings.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Popcorn Balls
 Categories: Snacks, Kids
   Servings:  6
 
      2 qt Popped popcorn
      1 c  Sugar
    1/2 c  Light or dark corn syrup
    1/3 c  Water
    1/4 c  Butter/margarine
    1/2 ts Salt
      1 ts Vanilla
 
  FROM:      Shelley Rodgers (Jolly Rodgers: the Portuguese Pirate!
  1:161/202)
  
  Keep popcorn warm in 200~ oven while preparing coating.  In 2-quart
  saucepan stir together sugar, corn syrup, water, butter and salt.  Cook
  over medium heat, stirring constantly, until mixture comes to a boil.
  Continue cooking without stirring until temperature reaches 270~ on a candy
  thermometer or until a small amount dropped into very cold water separates
  into threads which are hard but not brittle.  Remove from heat. Add
  vanilla; stir just enough to mix through hot syrup.  Slowly pour over
  popcorn, stirring to coat every kernel.  Cool just enough to handle. With
  greased hands, shape into balls.
  
  VARIATION: Use almond, pepermint or other flavor extract instead of
  vanilla. For colorful popcorn balls, stir a few drops of food coloring into
  syrup before adding to popped popcorn. [ Jolly Time popcorn ]
  
  ** -=> this comes from the bottom of the files of Shelley Rodgers <=-
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Popcorn Balls
 Categories: Snacks
   Servings:  1
 
  3 1/2 c  Popped Corn
    1/2 c  White Sugar
      3 tb Water
      3 tb Corn Syrup
    1/2 ts Salt
      2 tb Butter
    1/2 ts Vanilla
 
  *******
  
  Combine sugar, water, corn syrup, salt and butter in saucepan.  Cook over
  medium heat until mixture is 250 degrees or until hard cracked stage.  Remo
  from heat; add vanilla.  Pour candy in a thin stream over popped corn
  tossing constantly.  Shape into balls with buttered hands.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Popcorn Granola
 Categories: Snacks
   Servings: 11
 
    3/4 c  Honey
    1/3 c  Butter or margarine
      1 ts Vanilla
      3 c  Unseasoned popped corn
      6 c  Quik-cooking rolled oats
      1 c  Sweet flaked dried coconut
      1 c  Bran cereal
      1 c  Cruched shredded wheat
      1 c  Raisins
    1/2 c  Sesame seed
 
  1. In a 12x15" roasting pan, combine honey, butter, and vanilla. Place in
  oven and turn heat on to 350'F. Meanwhile, whirl corn in a blender or food
  processor until finely ground. When butter is melted, in about 5 minutes,
  add to pan the ground corn, oats, coconut, bran cereal, wheat cereal,
  raisins, and sesame seed; mix well.
  
  2. bake in a 350'F. oven, stirring often, until richly browned, 40-45
  minutes. Cool; serve. If made ahead, store airtight at room temperature up
  to 3 weeks. Makes 11 cups.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Popcorn Marshmallow
 Categories: Kids
   Servings:  6
 
     26 c  Popped popcorn
      1 c  Salted peanuts
    1/2 c  Baking gumdrops
           In a saucepan melt: 1/2 cup
           -margarine
    1/2 c  Cooking oil
    500    Gms. white marshmallows
 
  Stir constantly while marshmallows melt and mix with melted margarine and
  oil mixture. Do not allow this to boil, just melt over low heat. Mix into
  popped corn mixture. Press into greased tube pan.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato Pups
 Categories: Potatoes, Kids
   Servings:  6
 
      8    Hot dogs
      2 c  Mashed potatoes
    1/2 ts Dry mustard
 
  From: Grandma Sheila, COOKING echo
  
  Split hot dogs the long way not quite all the way through.  Fill split
  opening with mashed potatoes mixed with dry mustard. Sprinkle the top with
  paprika. Bake in 375 degree oven for about 15 minutes or until heated
  through and slightly browned on top. Can also be topped with some grated
  cheese (cheddar or parmesan).
  
  These make a great lunch or dinner for kids.  Mine used to ask for them
  regularly - still do now that they are grown.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Power Bars
 Categories: Snacks
   Servings:  6
 
      2 c  Whole wheat flour
    1/2 c  Packed brown sugar
    1/4 c  Skim milk powder
    1/4 c  Wheat germ
      1 ts Baking powder
  1 1/2 c  Raisins or chopped dried
           -apricots
    1/2 c  Unsalted sunflower seeds
      2    Eggs
    1/2 c  Vegetable oil
    1/2 c  Molasses
    1/3 c  Peanut butter
 
  In bowl, combine flour, sugar, skim milk powder, wheat germ and baking
  powder; stir in raisins and sunflower seeds. Combine eggs, oil,molasses and
  peanut butter. Add to dry ingredients, blending well. Spread in greased 9
  inch square cake pan. Bake in 350 F oven for 35 minutes or until browned
  and firm to the touch. Let cool completely. Cut into24 bars. Bars can be
  stored in air tight container for up to 5 days.
  
  Origin: Canadian Living, June 1992. Shared by: Sharon Stevens
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pretzels (Soft)
 Categories: Snacks
   Servings:  6
 
      1    Cake yeast
      4 c  Flour
  1 1/2 c  Warm water
      1 lg Egg, beaten
      1 ts Salt
           Course Salt.
      1 tb Sugar
 
  Dissolve yeast in warm water, add salt and sugar. Blend in flour and knead
  until smooth.  As soon as kneaded cut into small pieces and roll each into
  a rope. Twist rope in shape and place pretzels on paper lined cookie sheet.
  Brush with beaten egg and sprinkle generously with course salt. Bake a 425
  for 12-15 minutes or until browned.
  
  From: Lancaster Farming Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pretzels
 Categories: Snacks
   Servings:  6
 
      1 pk Yeast
  1 1/2 c  Warm water
  4 1/2    To 5 cups flour
      2 ts Salt
      1 tb Sugar
 
  Combine yeast and 1/2 c warm water in measuring cup, stirring with fork
  until dissolved.
  
  Combine 2 c flour, salt, and sugar in bowl.  Add dissolved yeast and
  remaining 1 c warm water. Beat vigorously with whisk or spoon for 2
  minutes. Gradually add enough of remaining flour, 1/4 c at a time, to make
  a soft dough. Turn out of bowl. Knead until smooth and elastic, adding as
  little flour as necessary, about 8-10 minutes.
  
  Place dough in bowl, cover with plastic wrap, put in warm place to rise
  until doubled in size.
  
  Punch down dough and divide into 12 equal portions.  Roll each portion into
  an 18-20 inch long rope, slightly tapered and thinner at ends. (My Note:
  you may need to allow the dough to rest once or twice if it's too elastic
  to hold the rope shape. It also helps to roll if your hands are clean and
  slightly damp - you'll have to rinse them in between every piece or so.)
  Form into pretzel shapes. Place on 5-inch squares of baking parchment.
  Cover with a towel and let rest 20-30 minutes.
  
  Bring to a boil 6 cups of water, 1/3 cup baking soda, and 1/3 cup salt in a
  large shallow pan.  Gently drop 3 or 4 pretzels into the simmering water,
  parchment side up.  Remove parchment.  Poach first side 2 minutes.  Turn
  and poach other side 2 minutes. Remove pretzels with slotted spatula and
  place on towel to cool.
  
  Brush with an egg white wash (1 egg white mixed with 1 Tbsp water).
  Sprinkle with coarse salt (available in health food stores) Bake on
  >greased< and >foil lined< baking sheets at 375 degrees for 30 minutes.
  Remove from baking sheet and cool on wire racks.
  
  These freeze very well.
 
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      Title: Pureed Peas
 Categories: Baby food
   Servings:  2
 
      1 c  Fresh peas
      1 ts Sweet butter
 
  From "Baby's First Helpings" by Chris Casson Madden ISBN: 0-385-19143-X
  
  Formula, breast milk, or cooking water (about 8 teaspoons)
  
  Boil or steam peas for 7 to 12 minutes or until tender. Drain and puree in
  your food processor or blender with some of the steam water or formula or
  breast milk until very smooth.  Remove from the blender and mash with
  butter. Refrigerate or freeze leftovers in ice cube trays.
  
  Makes 2-8 servings
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pureed Vegetables
 Categories: Baby food, Vegetables, Potatoes
   Servings:  6
 
      1    Potato, cooked and chopped
      1    Carrot, scrubbed and chopped
    1/2    Zucchini, scrubbed, peeled
           -and chopped
    1/2    Celery stalk, scrubbed and
           -chopped (or onion)
 
  From "Baby's First Helpings" by Chris Casson Madden ISBN: 0-385-19143-X
  
  Optional: chicken wing meat, cooked, skinned, all bones removed
  
  Place all ingredients in a small saucepan and cover with cold water.  Bring
  to a boil and simmer until all ingredients are tender.
  
  Put in blender or food processor with a little of the liquid to facilitate
  blending.  Remove and serve or freeze in ice-cube tray.
  
  If you're traveling, you can always put this in a wide-holed Thermos and
  serve whenever you need it.
 
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      Title: Purple Thumbs
 Categories: Kids, Snacks
   Servings:  6
 
     24    Pitted Prunes
    1/2 c  Peanut Butter
 
  Yield: 24 Thumbs
  
  NOTE:  You can add coconut or sunflower seed to the peanut butter, if you
  desire.
  
  Steam the prunes over boiling water in a colander for 5 minutes or until
  plump.  Cool.  Slit one side open and stuff with the peanut butter.
  Refrigerate until serving time.
  
  From Super Snacks For Kids by Penny Warner Copyright 1985
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Coney Islands
 Categories: Sandwiches, Snacks
   Servings:  4
 
      4    FRANKS
    1/2 lb Ground Beef
    1/4 c  Celery
      1    Garlic Clove, crushed
      1    Salt, dash
      4    Coney Buns
    3/4 c  Onion, chopped
      1 c  Tomato Sauce
    1/2 ts Hot Sauce
      1    Pepper, dash
 
    Brown beef in skillet. Add 1/2 cup onion and celery; cook until almost
  tender. Drain off fat. Add remaining ingredients. Simmer 15 minutes. Warm
  buns in oven. Heat FRANKS in small amount of water. Spread mustard on buns.
  Place 1 FRANK in each bun. Spoon on hot coney sauce. Add remaining onions
  on top.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Fruit Leathers
 Categories: Snacks
   Servings:  6
 
      3    Fresh peaches, nectarines,
           -pears
           OR
      6    Plums
  4 1/2 ts Sugar
           Plastic wrap for microwave
 
  Servings: 6 or 7 fruit leathers
  
  QUAN    MEAS    ING **
  
  *DIRECTIONS* In blender or food processor, blend fruit and sugar until
  smooth.  Pour fruit puree' into micorwave-safe bowl and cook on high 8 - 10
  minutes, or until puree' is reduced by about half. Lay a piece of microwave
  safe plastic wrap on a 10 inch microwave safe plate. Evenly spread 1/4 c.
  fruit mixture to a 6 1/2" diameter circle. Make sure edges are not too thin
  or they will scorch. Elevate plate on to of inverted (upside down)
  microwave safe saucer. Microwave at medium (50 %) power about 5 minutes or
  until leather is no longer sticky in center. If more cooking time is
  needed, cook at medium in 25 second increments, watching closely so that
  leather does not burn.
  
  Carefully place plastic wrap with fruit leather on wire rack to cool.  Let
  stand at room temperature overnight to dry.  Repeat with remaining fruit
  puree'.  Roll up leathers in plastic wrap.  Store at room temp up to a
  week.
  
  SUNSHINE METHOD:
  
  Follow directions above through cooking fruit puree' in microwave.  Let
  cool. On plastic wrapped trays or cookie sheets, spread fruit into 6 1/2"
  circle or rectangle 1/4" thick. Cover Pans with cheesecloth. Place pans in
  direct sunlight for 12 - 24 hours until dry. Fruit leather is done when
  edges pull back from plastic and center is no longer sticky.
  
  Courtesy Of: Joann Pierce
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raisin 'n Orange Oat Bran Cereal
 Categories: Cereal
   Servings:  6
 
    1/2 c  Orange juice
    1/2 c  Water
    1/3 c  Quaker Oat Bran hot cereal,
           -uncooked
      1 tb Raisins
      1 ds Of cinnamon
      1 ds Of salt (optional)
 
  Raisin 'n Orange Oat Bran Cereal
  
  In small saucepan, combine all ingredients. Bring to a boil; reduce heat.
  Cook 1 minute, stirring occasionally. Let stand until thickened. Serve with
  skim milk and sugar or with a sugar substitute, if desired. Each serving 1
  cup.
  
  Microwave directions: In a 2-cup microwavable bowl, combine all the
  ingredients. Microwave on HIGH 2 minutes 30 seconds, or until cereal begins
  to thicken; stir. Serve with skim milk and sugar, or sugar substitute, if
  desired. Each serving 1 cup.
  
  Recipe from Quaker Oat Bran Cookbook
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Peach Breakfast Shake
 Categories: Snacks, Syd's book
   Servings:  4
 
     10 oz Frozen Raspberries *
      1 c  Canned Peach Nectar
    1/2 c  Buttermilk
      1 tb Honey
 
  * Frozen raspberries should be thawed and in light syrup.
  ~-------------------------------------------------------------------------
  Place all ingredients in a blender bowl and process until smooth.  Pour
  into glasses and serve.  109 calories per serving.  From: Syd's Cookbook.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Reader's Granola
 Categories: Snacks
   Servings: 15
 
      2 c  Oats, old-fashioned
  1 1/2 c  Almonds; chopped
      1 c  Coconut, shredded
    1/2 c  Wheat germ, toasted
      1 ts Salt
     14 oz Milk, sweetened condensed
    1/4 c  Oil, vegetable
  1 1/2 c  Raisins
 
  Preheat oven to 300F.  In a large bowl, combine oats, almonds, coconut,
  wheat germ and salt.  Stir in milk and oil and mix thoroughly.  Spread on a
  paper-lined shallow baking pan and bake, stirring occasionally, for 1 hour,
  or until golden.  Stir in raisins.  Let cool and store in an airtight
  container.
  
  Per 1/2 cup: 341 cal, 9g pro, 16g fat, 43g car, 192mg sod, 12mg chol.
  
  [Eating Well 6-92]
  
  Posted by: Karen Wienold
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhubarb-Strawberry Fruit Leather
 Categories: Kids
   Servings:  6
 
  1 1/2 tb Honey, unless you use frozen
           -strawberries with
 
  Rhubarb-Strawberry Fruit Leather
  
  Combine 1 cup rhubarb puree and 1 cup strawberry puree (Strawberries may be
  fresh, frozen or frozen with sugar added.) Add sugar already added. Spread
  on plastic wrap and dry as for fruit leather.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rich Egg Pizza Dough
 Categories: Pizza
   Servings:  6
 
      4 tb Sweet butter, cut into 4
           -pieces
      2 tb Sugar
    1/4 c  Instant nonfat dry milk
           -powder
    3/4 c  Water
      1 pk Active dry yeast
  4 1/2    To 5 cups all purpose white
           -flour
      1 ts Salt
      3    Extra large eggs, beaten
 
  "For an elegant change of pace, this rich brioche-like dough makes a thick,
  utterly delicious pizza crust.  French Provencale pizza or pissaladiere
  fillings are exceptionally good on it.  Its most spectacular presentation
  though, comes in the form of torta rustica with its majestic crown of dough
  leaves and multilayered colorful filling.  This dough is characteristically
  soft.  Work it only until it no longer sticks to your fingers. For an extra
  golden, shiny finish, brush a thin coating of egg white glaze (1 egg white
  beaten with a Tbsp of water) over the top of the dough."
  
  1. Put the butter, sugar, dry milk powder, and water in a small saucepan.
  Stir briefly to dissolve the solids and heat the mixture over medium heat
  until bubbles begin to appear around the sides of the pan.  Remove from the
  heat and pour the mixture into a large mixing bowl.
  
  2. When the liquid mixture no longer feels too hot to the touch( no more
  than 130 degrees)sprinkle the yeast over it and stir with a fork until the
  yeast dissolves.
  
  3. Stir in 2 cups of the flour, the salt, and eggs with a wooden spoon.
  
  4. Add about a cup of flour 1/2 cup at a time, stirring until the dough
  forms a soft, sticky mass and comes away from the sides of the bowl.
  
  5. Dust your hands and the work surface liberally with some of the
  remaining flour.  Remove the dough form the bowl and knead in the remaining
  flour a bit at a time, until the dough is smooth and elastic and no longer
  sticks to your hands.  Don't try to push all of the flour into the dough.
  You may not need it all.
  
  6. Roll the dough around in an oiled bowl, cover the bowl tightly with
  plastic wrap, and let it rise in a warm, draft-free place until it has
  doubled in bulk (about 1 hour).
  
  7. Punch the dough down, knead it briefly, and return it to the bowl.
  Recover with plastic wrap and let it double again before using (This dough
  must go through 2 risings.)
  
  8. After the dough has doubled in bulk a second time, it is ready to be
  rolled or pressed into shape. Note: For thicker crust, let the dough rise
  in a prepared pizza pan for 30 minutes before baking.  This dough should
  not be baked at temperatures above "400 degrees" or it will burn.
  
  Source: The Pizza Book by Evelyne Sloman Posted by Linda Davis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rock Springs Sweet Onion Pizza
 Categories: Pizza
   Servings:  6
 
   1991    Blue Ribbon Winner
      1 c  Yellow cornmeal
  1 1/3 c  Cold water, divided into two
           -2/3 cups of water
    1/4 c  Plus 2 tablespoons grated
           -Parmesan cheese
      2 tb Olive oil
      3 md Size sweet onions, thinly
           -sliced
      2    Cloves garlic, minced
      1 sm Green pepper, sliced 1/4
           -inch wide
      1 tb Each dried basil and oregano
    1/4 ts Black pepper
    2/3 c  Cooked and drained dark red
           -kidney beans
      2 c  Shredded mozzarella cheese
           -(8 ounces)
      1 c  Pizza sauce
 
  From Cathy Dorsey, New River AZ
  
  Method:
  
  1. Heat oven to 375
  
  2. In small bowl mix cornmeal with 2/3 cup cold water. in a small saucepan
  bring the remaining 2/3 cup of water to a boil. Gradually add the cornmeal
  mixture to the boiling water. Lower heat and whisk constantly with a fork
  until thick. Remove from heat and stir in 2 tablespoons of Parmesan cheese.
  
  3. When cool enough to handle, wet hands and pat cornmeal mixture evenly
  into a 12 inch pizza pan or lightly greased baking sheet.
  
  4. Bake cornmeal crust, uncovered for 15 minutes or until it is just
  golden.
  
  5. Meanwhile, in a skillet over medium-low heat, heat olive oil; add onion,
  garlic and green peppers.  Cook uncovered for three minutes.
  
  Add basil, oregano, and black pepper.  Stir, reduce heat to low, and cook,
  covered, for five minutes.  Stir in the beans and set aside.
  
  6. Remove the crust from the oven, sprinkle with half of the mozzarella
  cheese and half of the remaining Parmesan cheese.  Spoon the bean mixture
  on top.  Pour the pizza sauce evenly over it and scatter the remaining
  cheese on top.
  
  7. Bake uncovered for 10-15 minutes or until cheese is melted.
  
  8. Cut into wedges and serve.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roman Pepper Pastry Crust
 Categories: Pizza
   Servings:  6
 
      2 c  Flour
    1/4 ts Salt
    1/2 ts Coarsely ground black pepper
      1    Extra large egg, beaten
      4 tb Water (approximately)
    1/2 c  Packed down naturally
           -rendered pork lard
 
  Yield: 1-12 inch tart shell
  
  "This is an excellent tart or panzerotti dough.  The lard makes it flaky,
  extremely flavorful, and easy to roll out."
  
  1. Mix the flour, salt, and pepper together in a medium-sized bowl.
  
  2. Mix the egg and 2 Tbspl of the water together in a small bowl.
  
  3. Add the lard to the dry ingredients and rub the flour between the palms
  of your hands until it is evenly distributed.
  
  4. Stir in the egg-water mixture and work the dough with your hands until
  it is smooth.  Add the remaining water 1 Tbsp at a time if the dough
  appears too dry.
  
  5. Put the dough into an oiled bowl, cover the bowl tightly with plastic
  wrap, and let it stand at room temperature for about 30 minutes before
  rolling it out.
  
  Source: The Pizza Book by Evelyne Sloman, Times Books, 1984 Posted by Linda
  Davis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sailor Frank
 Categories: Snacks
   Servings:  1
 
           Frankfurter
      1 ds Mustard Or Catsup
 
  Use a semi-thawed frankfurter, which is easier to cut. With a knife, make a
  straight horizontal slit aboyt 1" from the top. On both sides of the frank,
  make a slit upward so the franks looks like it has 2 arms. From the bottom
  of the frank, make a 1" slit upwards, to make 2 legs. Broil in the oven. As
  the frank cooks, the "arms" and "legs" will curl out a bit, making it look
  more like a person.  When done, remove from oven and decorate with mustard
  or catsup. Put on eyes, a mouth, buttons, perhaps shoes, etc. Kids love
  this, especially if they can help with the decorating!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salami Sticks
 Categories: Snacks
   Servings:  6
 
      8    Thin Salami Slices
    1/4 c  Chunk-Style Peanut Butter
 
  Serves: 2
  
  Spread the peanut butter on the slices and roll them into longs.
  
  NOTE:  I had to force myself to try this high-protein snack the first time,
  but once was all it took.  It's a surprisingly delicious combination and
  the kids love them.
  
  From Super Snacks For Kids by Penny Warner Copyright 1985
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sandwich Ideas
 Categories: Kids
   Servings:  6
 
      2    Parts low-fat plain yogurt
           -with one part mayonnaise.
 
  Peanut Butter and _____ Sandwiches
  
  Peanut butter combines well with: honey sliced bananas grated carrots
  raisins applesauce bacon bits cream cheese jam/jelly toasted wheat germ cut
  up dates or any combination of the above
  
  Tuna Fish and Mayonnaise combine with: pickle relish sliced cucumbers
  sunflower seeds                 sprouts sliced avocado grated carrot
  chopped celery                  sliced egg
  
  Note: Mayonnaise in a sandwich does not hold up well without refrigeration,
  and could cause poisoning. It turns rancid upon prolonged exposure to heat.
  Avoid using it for summer camp lunches, or if your child's lunch will be
  sitting on a radiator in school all morning. Mayonnaise usually does not
  freeze well. If the amount you are using in your sandwich is small,
  however, you should have no trouble keeping sandwiches mixed with
  mayonnaise in the freezer. This also holds true for egg salad that is well
  mashed.
  
  Hint: Reduce the fat content of added mayonnaise by combining
  
  Cream Cheese Combines well with: bacon bits crushed pineapple chpped nuts
  luncheon meats peanut butter sliced egg sliced cucumber marmalade or jam
  raisins, whole or ground
  
  Hint: one enrichment technique is to mix a tablespoon of powdered milk into
  an 8-oz bar of cream cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Savannah Crispy Wafers
 Categories: Snacks
   Servings:  6
 
  1 1/2 c  Flour
    1/4 ts Baking soda
           Salt to taste, if desired
      4 tb Chilled butter, cut into
           -cubes
    1/2 c  Yogurt
      2 tb Sugar or grated Parmesan
 
  1.  Combine the flour, baking soda and salt in the container of a food
  processor.  Start blending while adding the butter cubes.  Continue
  blending while adding the yogurt.  Remove the dough and wrap it in wax
  paper or plastic wrap.  Chill thoroughly.
  
  2.  Preheat the oven to 400 degrees.
  
  3.  Lightly flour a clean surface.  Break off pieces of the dough and roll
  then into 10 to 12 rounds, each about 1 inch thick.  Place each round on
  the floured surface and roll until paper-thin.  Sprinkle with sugar or
  Parmesan cheese.  Transfer the rounds to a baking sheet and bake 5 minutes.
  Turn off the heat and let stand until the wafers are crisp and lightly
  browned.  Remove from the oven and let cool before serving.
  
  Yield:  10-12 wafers.
  
  From:  Craig Claiborne's Southern Cooking
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Savoury Nibbles
 Categories: Snacks, Spicy
   Servings:  6
 
      2 ts Oil
      2    Cloves garlic crushed
      1 ts Coriander seeds
      1 ts Black mustard seeds
      2 ts Sambal oelek
    1/2 ts Ground cinnamon
    1/4 ts Ground cloves
    1/4 ts Ground nutmeg
    3/4 ts Ground chilli
      1 c  Chick pea flour
      1 c  Self raising flour
      1 c  Warm water
    1/2 c  Buttermilk
 
  oil for frying.
  
  Heat oil in small saucepan. Add garlic, seeds, sambal, cinnamon, cloves,
  nutmeg and chilli powder. Stir over medium heat for approx 2 minutes or
  until fragrant. Remove mixture from heat and crush with pestle & mortar
  until fine. Sift flours into a bowl, make a well in the centre and add
  water and buttermilk, then spices. Mix to a smooth batter.
  
  Heat oil in saucepan. Hold a slotted spoon over oil and add batter to it so
  that batter drips through the spoon's holes into the oil. Cook until brown,
  remove and drain on absorbent paper. Add salt or any other seasoning you
  like to taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scrambled Eggs
 Categories: Baby food, Eggs
   Servings:  2
 
      2    Eggs
      2 tb Milk
      1 tb Wheat germ*
      2 tb Cheese, cut into 1/2-inch
           -cubes**
    1/2 ts Sweet butter
 
  From "Baby's First Helpings" by Chris Casson Madden ISBN: 0-385-19143-X
  
  Some protein to start the day out right.  Makes enough for you and baby.
  
  Whip eggs and add the rest of the ingredients.  Put a dab of butter in a
  small, heavy frying pan.  Melt over low to medium heat and pour the eggs
  in.  Stir constantly until ready.  Mine are usually done after about 2
  minutes. Serves 2-4
  
  *for older babies
  
  **Many young babies prefer the blandness of a processed cheese like
  American cheese, even though the unprocessed cheese is better for them.
  Slowly introduce the unprocessed and remember to buy the white or pale
  yellow kind--no artificial colors.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sicilian-Style Pizza Dough
 Categories: Pizza
   Servings:  6
 
  1 1/2 c  Warm tap water (110 to 115
           -degrees)
      1 pk Active dry yeast
  4 1/2    To 5 cups flour
    1/2 c  Olive oil
      1 ts Salt
 
  1.  Pour the water into a medium-sized mixing bowl and sprinkle in the
  yeast. Stir gently with a fork until the yeast has dissolved and the liquid
  turns light beige in color.
  
  2.  Add 2 cups of the flour, the olive oil, and the salt.  Mix thoroughly
  with a wooden spoon.  Add a third cup of flour to the bowl and mix well.
  After the third cup of flour has been mixed in, the dough should start
  coming away from the sides of the bowl and should begin to form a
  soft,sticky mass.
  
  3.  Measure out the fourth cup of flour.  Sprinkle some over the work
  surface and flour your hands generously.  Remove all of the dough from the
  bowl and begin to work the mass by kneading the additional flour in a bit
  at a time.
  
  4.  To knead the dough, use the heel of your hands to push the dough across
  the floured work surface in one sweep.  Clench the dough in your fist and
  twist and fold it over.  Use the dough scraper to help gather the wet dough
  that sticks to the work surface into a ball while kneading. Repeat this
  action over and over again, adding only as much flour as it takes to keep
  the dough from sticking to your hands.  Work quickly and don't be delicate.
  Slap and push the dough around to develop its gluten and to facilitate its
  rolling out. (Kneading pizza dough is a great way to relieve pent-up
  aggression!)
  
  5.  When the dough no longer feels sticky, push the heel of your hand down
  into it and hold it there for 10 seconds.  This will test its readiness;if
  your hand comes up clean, the dough is done.  If it sticks, a bit more
  kneading will be necessary. Once the dough is no longer sticky, do not
  overwork it by adding more flour.  Continue kneading only until the dough
  is smooth and elastic (it should spring back when pressed) and no lines of
  raw white flour show.  The whole process should take 5 to 10 minutes.
  
  6.  Lightly oil a 2 quart bowl with vegetable oil.  Roll the ball of dough
  around in the bowl to coat it with a thin film of oil.  Tightly seal the
  bowl with plastic wrap to trap in the moisture and heat from the yeast's
  carbon dioxide gases.  This will help the dough rise faster.
  
  7.  Place the bowl in a warm, draft-free place.  Let the dough rise for 30
  to 45 minutes.
  
  8.  Once the dough has doubled in bulk, punch it down by pushing your fist
  into it.  All of the gases will quickly escape, and the dough will
  collapse. Remove the dough from the bowl and knead it again for about 1
  minute.
  
  9.  The dough is now ready to be patted and rolled into pizza, or to
  undergo additional rising.
  
  10. To raise dough a second time, add a bit more oil to the bowl and repeat
  the procedure indicated for the first rising.  Then the dough is ready to
  be shaped.
  
  Source: The Pizza Book by Evelyne Slomon Posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Snack: Perky Party Mix
 Categories: Snacks
   Servings:  1
 
  1 1/2 c  M&M's Plain or Peanut
           Chocolate Candies
      3 c  Thin pretzel sticks, broken
           In half
      3 c  Bite-size Cheddar cheese
           Crackers
  1 1/2 c  Raisins
 
  Combine all ingredients.  Serve as a snack.  Makes about 8 cups mix.
  
  Substitue nuts?
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Snackin' Granola Bars
 Categories: Snacks
   Servings:  6
 
  3 1/2 c  Toasted Oats
      1 c  Raisins
      1 c  Chopped nuts
    2/3 c  Butter or margarine, melted
    1/2 c  Firmly packed brown sugar
    1/3 c  Honey, corn syrup or
           -molasses
      1    Egg, beaten
    1/2 ts Vanilla
    1/2 ts Salt
 
  From: Quaker Oats Wholegrain Cookbook
  
  Combine all the ingredients, mix well. Press firmly into well greased jelly
  roll pan or 15-10 cookie sheet. Bake in preheated mod. oven (350) about 20
  minutes. Cool, cut into bars. Store in tightly covered container in cool
  dry place or in fridge.
  
  Variations:
  
  Add 1/2 cup flaked or shredded coconut. Substitute 6 oz pkg chocolate chips
  for raisins Substitute 1/2 cup sunflower seed for 1/2 cup nuts.
  
  Note: You can use a 13x9 pan, but bake at 325 for 30 to 35 minutes instead.
  
  ~donna
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Soft Whole Wheat Pretzels
 Categories: Kids, Snacks
   Servings:  6
 
      2    (16 oz) loaves frozen whole
           -wheat bread dough, thawed
      1    Egg white, slightly beaten
      1 ts Water
           Coarse salt
 
  Thaw bread in the refrigerator overnight. From each loaf, shape 12 1-1/2
  inch balls. Roll each ball into a rope approximately 14 inches long. Shape
  into pretzels by forming a knot and looping ends through. Arrange pretzels
  one inch apart on well-greased baking sheet. Let stand for 20 minutes.
  Brush combined egg white and water on pretzels, then sprinkle with coarse
  salt. Place in a shallow pan containing one inch of boiling water on a
  lower rack in the oven. Bake pretzels on a cookie sheet on a rack above the
  water at 350 for 20 minutes or till golden brown. Makes two dozen pretzels.
  
  Variation 1: Pretzel Sticks can be made by beginning with balls rolled into
  8-inch sticks. Try pretzel letters, which is something small children will
  enjoy helping you do.
  
  Variation 2: Roll sticks 4-6 inches long in mixture of melted butter,
  cinnamon and sugar before baking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spa Pizzas
 Categories: Pizza
   Servings:  4
 
      3 tb Olive Oil
    1/2 c  Minced Onions
      1 c  Tomato Sauce
    1/2 ts Oregano
    1/4 ts Italian Seasoning
    3/4 c  Sliced Mushrooms
    1/2 md Zucchini, Thnly Sliced
    1/2 c  Diced Red Pepper
      4    8-Inch Flour 0R 6-Inch Corn
           Tortillas
    1/2 c  Black Olives
      1 c  Grated Mozzarella Cheese
    1/2 c  Diced Green Pepper
 
  Heat 2 T. Oil in Heavy Medium Saucepan Over Medium Heat. Add Onions & Cook
  Until Golden, Stirring Occasionally, About 5 Min. Stir in Tomato Sauce,
  Garlic, Oregano & Italian Seasoning. Simmer Until Thickened, About Five
  Minutes. Heat Remaining 1 T. Oil in Skillet Over Medium Heat. Add Mushrooms
  & Zucchini & Cook Until Tender, Stirring Occasionally, Aboutfive Min. Set
  Aside. Preheat Oven To 350. Place Tortillas On Baking Sheet & Bake Until
  Crisp, About 4 Min. Spread About 1/4 C. Sauce Over Each.  Sprinkle Each
  With 1/4 C. Cheese. Top Pizzas With Mushrooms, Zucchini, Peppers & Olives.
  Bake Until Cheese Melts, About 5 Min. Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spanish Hot Dogs and Rice
 Categories: Pork, Kids
   Servings:  4
 
      1 cn Stewed tomatoes.
    1/2 lb Hot dogs sliced 1/2"
           Thick
    3/4 c  Green pepper, diced
    3/4 c  Onion, diced
           Rice for 4 people
 
  Contributed to the echo by: Marge Clark The recipe has no real
  measurments...is a "what you have"... Spanish hot dogs & rice: Enough rice
  for four people... put rice on to cook...while it's cooking slice as many
  hot dogs as you have (lets say 1/2 pound or more) into pennies, about 1/2
  inch thick. dice 1 green pepper...I used to use the frozen diced pepper and
  use a couple of handsful..maybe 3/4 cup? Diced onion. ditto on the amount.
  combine all the above, heat, while the rice is cooking...set the table and
  spray on some perfume.
  
  This is obviously not a gourmet feast for company. But everyone ATE it! and
  there is little that's faster or easier!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Special Fried Peanuts
 Categories: Snacks
   Servings:  8
 
           Peanut oil
           Peanuts
           Salt
 
  Fill deep-fat fryer with peanut oil. Let heat to 375'F. Put raw shelled
  peanuts in frying basket and drop down into hot oil. When white peanuts
  start turning brown, take basket out and let drip. Pour out on paper
  toweling; salt while hot. After they are cool, place in airtight containers
  to keep fresh.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Oat Bran Cereal
 Categories: Cereal
   Servings:  6
 
    2/3 c  Skim milk
    1/3 c  Water
    1/3 c  Oat bran hot cereal,
           -uncooked
    1/4 ts Vanilla
    1/8 ts Cinnamon
      1 ds Of nutmeg
      1 ds Of salt (optional)
 
  Spiced Oat Bran Cereal
  
  In small saucepan, combine all ingredients. Bring to a boil; reduce heat.
  Cook 1 minute, stirring occasionally. Let stand until thickened. Serve with
  skim milk and sugar, or a sugar substitute, if desired.
  
  Microwave Directions: In 2 cup microwavable bowl, combine all ingredients.
  Microwave on HIGH 2 minutes 30 seconds, or until cereal begins to thicken;
  stir. Serve with skim milk and sugar, or a sugar substitute, if desired.
  
  Recipes from Quaker Oat Bran Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Porridge
 Categories: Snacks
   Servings:  2
 
  1 1/2 c  MILK
    1/2 c  CURRANTS OR RAISINS
      1 tb SUGAR
    1/4 ts GROUND CINNAMON
     13 c  FARINA, QUICK-COOKING
 
  IN A SAUCEPAN BRING MILK TO BOILING.  STIR IN RAISINS OR CURRANTS, SUGAR,
  CINNAMON AND 1/4 TEASPOON SALT.  SLOWLY ADD FARINA, STIRRING CONSTANTLY.
  COOK AND STIR JUST TO BOILING.  REDUCE HEAT; COOK AND STIR FOR 30 SECONDS.
  COVER AND REMOVE FROM HEAT; LET STAND 1 MINUTE.  SPOON INTO BOWLS.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Nuts
 Categories: Snacks, Tabasco
   Servings:  1
 
      3 tb Butter
      2    Garlic Cloves, Minced
      3 tb Worcestershire Sauce
    1/2 ts Cinnamon
    1/4 ts Cayenne Pepper
           Tabasco Sauce, A Few Drops
      4 c  Nuts, Pecans, Almonds,
           Cashews Or A Mixture
 
  Preheat oven to 300øF.  In a heavy skillet combine all the ingredients
  except nuts and simmer a few minutes, then add the nuts, tossing to coat.
  Add a little more cayenne or Tabasco sauce if you'd like a nippier nut.
  Spreadnuts on a cookie sheet and bake for 10 minutes. Stir and cook 5 to 10
  minutes longer.  Cool and store in airtight containers or freeze. Calgary
  Sun, Monday, November 5, 1990 - Cinda Chavich, Food Editor From "Fresh Chef
  on the Run" by Olympic athlete Diane Clement. Fresh Chef on the Run is
  published by Raincoast Books.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Nuts
 Categories: Snacks, Gifts
   Servings: 12
 
      1    Egg white
      1 lb Pecans
    1/4 ts Salt
      1 ts Cold water
    1/2 c  Sugar
    1/2 ts Cinnamon
 
  Beat egg white.  Add water. Beat until frothy, fold in pecans.  Combine
  sugar salt and cinnamon.  Add to pecans.  Mix.  Butter 9x13 pan. Pour nuts
  in pan. Bake at 250 for 1 hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Banana Breakfast Shake
 Categories: Snacks, Syd's book
   Servings:  2
 
    1/2 c  Strawberries *
    1/2 md Banana, Cut Into Chunks
    1/2 c  Orange Juice, Fresh
      3 tb Low Fat Yogurt
 
  * Strawberries should be frozen and unsweetened.
  ~-------------------------------------------------------------------------
  Place all ingredients in a blender bowl and process until smooth.  Pour
  into glasses and serve.  85 calories per serving.  From: Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Shake
 Categories: Snacks, Syd's book
   Servings:  2
 
      1 c  Fresh Strawberries *
    3/4 c  Skim Milk
    1/2 c  Low Fat Yogurt
      1 tb Light Brown Sugar
    1/2 ts Vanilla Extract
 
  * Strawberries should be rinsed and hulled.  Frozen strawberries can be
  used and should be thawed and drained.
  ~-------------------------------------------------------------------------
  Place all ingredients in a blender bowl and process until smooth.  Serve at
  once.  133 calories per serving.  From Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Leather
 Categories: Candies
   Servings:  1
 
      2 c  Fresh strawberry puree
      1 c  Applesauce
      1 tb Lemon juice
    1/4 c  Sugar
 
  Combine pureed berries and applesauce with lemon juice and sugar.  Line a
  10x15 in jelly roll pan with plastic wrap.  Pour fruit into pan and spread
  evenly.  Bake about 5 hours at 200F or until leather pulls away from wrap.
  
  Flip leather onto counter, peel away plastic and remove any mixture that
  has not "set."  Cut into slices and wrap each in plastic.
  
  Source:  Sun Newspaper clipping June 28/93 from The Garden (U-pick farm)
  booklet, shared but not tested by Elizabeth Rodier, Calgary, Alberta
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry French Toast
 Categories: Kids, Sandwich
   Servings:  6
 
      1    Text Only
 
  For each serving: Toast two slices frozen French toast according to package
  directions. Thinly slice strawberries to make 1/3 cup. Fold in 2 TBSP
  strawberry or red-raspberry flavored yogurt. Place one slice French toast
  on warm plate. Top with strawberry mixture and remaining slice of toast.
  Cut in half; serve immediately.
  
  Taken from McCall's Cookery Magazine Date unknown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sugar and Spice Cashews
 Categories: Snacks
   Servings:  1
 
      3 c  Cashews
      1 ts Vanilla
    1/4 c  Butter or margarine
    1/2 ts Cinnamon
      1 c  Sugar
    1/4 ts Cloves
    1/4 c  Light corn syrup
 
  Melt butter.  Add sugar and corn syrup.  Microwave on high 2 minutes. Stir
  and cook on high 3 more minutes.  Stir once to mix in vanilla and spices.
  Pour immediately over nuts.  Toss and cook on high for 3 minutes, stirring
  occasionally.  Spread on waxed paper to cool. Makes 1 quart.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Swiss Oat 'n Apple Cereal
 Categories: Cereal
   Servings:  6
 
      4 c  Natural or chunky applesauce
  1 1/3 c  Quaker Oat Bran hot cereal,
           -uncooked
      1 c  Quaker Oats (quick or old
           -fashioned), uncooked
      1 c  Unsweetened apple juice
    2/3 c  Raisins
    1/4 c  Sliced almonds
      1 ts Cinnamon
 
  Swiss Oat 'n Apple Cereal
  
  Combine all ingredients; mix well. Cover; refrigerate overnight. Store in
  refrig. up to one week. Serve cold or hot with skim milk or low-fat yogurt
  if desired.
  
  To heat one serving, place 3/4 cup cereal in a 2-cup microwavable bowl.
  Microwave on HIGH 1 minute 30 secondsto 2 minutes or until heated through.
  Stir well. (about 345 calories per 3/4 cup serving)
  
  Recipe from the Quaker Oat Bran Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tabouli
 Categories: Cereal
   Servings:  6
 
  1 1/2 c  Boiling water
      1 ts Salt
 
  COMBINE:  1 c. bulgur wheat (available at healthfood stores)
  
  Let stand 20 minutes.
  
  ADD:   2 cloves of garlic, peeled & smashed, still in one piece 1/4 c.
  lemon or lime juice 1/2 t. dried peppermint leaf or 1 T. fresh chopped mint
  1/4 c. olive oil Mix lightly with a fork
  
  REFRIGERATE AT LEAST 3 HOURS or OVERNIGHT
  
  IMMEDIATELY BEFORE SERVING:
  
  Remove the cloves of garlic and mix in: 1 c. chopped fresh parsley 1/2 c.
  chopped scallions 2 medium tomatoes (chopped) Black pepper to taste 1
  cucumber (peeled and chopped)
  
  Adapted by Mike Hackmann from Andrew Bishop (Moosewood Cookbook)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tex-Mex Pizza
 Categories: Pizza, Tex-mex
   Servings:  6
 
      1    (12-inch) pizza dough
      2 lg Tomatoes, diced
      1 tb Chopped jalapeno pepper
      4    Green onions, chopped
      2    Cloves garlic, minced
      2 c  Cheddar cheese, shredded
      2 tb Grated parmesan cheese
      1    Avocado, chopped
    1/2 c  Sour cream
    1/4 c  Chopped parsley
 
  Spoon tomatoes over pizza dough, leaving a 1/2" border.  Top with
  jalapenos, garlic and onion. Sprinkle with cheeses and season with salt and
  pepper to taste.  Bake in 500 degree oven for 10 to 14 min. until bottom of
  crust is golden brown.  Top with avocado, a dollop of sour cream and
  parsley.  Pass extra sour cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Texas Whoppers
 Categories: Snacks, Sandwiches
   Servings:  4
 
      4    FRANKS
    1/2 c  Kidney Beans, drained
      1    Onion, small
      2 tb Green Pepper
      1 tb Hot Sauce
      2 tb Sweet Pickle
    1/4 c  Sour Cream
    1/4 c  Cheddar Cheese, grated
      4    Rolls, Large, split
 
    Chop FRANKS. Add kidney beans, onion, green pepper and pickle. Mix with
  sour cream and hot sauce. Chill. Spoon mixture on bottom half of roll;
  sprinkle with cheese; replace top roll. Serve with dill pickles.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tofu Pizza
 Categories: Pizza, Tofu
   Servings:  6
 
      3    Pita Breads, Split
           Into Six Rounds
  1 1/2 c  Tomato & Garlic Sauce,
           Drained
      1 lb Tofu, Pressed
    1/2 lb Fresh Mushrooms Sliced
    1/2 c  Chopped Green Pepper
  1 1/2 tb Grated Parmesan
 
  Preheat Oven To 375 F.
  
  Place Pita Bread Rounds On Cookie Sheet & Spread With Tomato & Garlic
  Sauce.  Crumble Tofu Over Each Pizza Crust.  Top With Green Pepper &
  Mushrooms. Sprinkle With Cheese.  Bake 15 Min.
     (Fat 6.6.  Chol. 1.0.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tropical Banana Freeze
 Categories: Snacks
   Servings:  6
 
     70    Calories per 1/2 cup; a
           -large egg, 80 calories; the
           -banana, 100
 
  Put very ripe unpeeled bananas in a plastic bag in the freezer.  Remove as
  needed to make this easy blender drink or dessert:
  
  Remove 1 banana from the freezer and allow it to defrost just enough to
  remove the peel.  Cut the partly-thawed, peeled banana into chunks and put
  it in the blender or food processor with a few drops of vanilla extract and
  coconut flavoring.  Add skim milk or low-fat yogurt and blend smooth. A
  small amount of milk or yogurt will create a "frozen custard."  Add more
  milk or yogurt for a milkshake.  Add a whole egg for a high-protein instant
  breakfast or lunch. (Top with a dash of cinnamon or nutmeg, if desired.)
  
  Skim milk has approximately 45 calories per 1/2 cup; plain low-fat yogurt,
  calories.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tuna Fish Curry
 Categories: Fish, Kids
   Servings:  4
 
      2 ts Oil
      2 ts Curry powder
      1    Apple, peeled & chopped
      1 cn Tuna, drained - 8 oz
      1 cn Tomato sauce (8 oz) or 1 cup
      2 tb Apple juice
      2 c  Hot cooked rice
 
  Heat oil in wok . Add apple and stir fry over medium heat, 1-2 minutes.
  Stir in curry powder. Add tomato sauce. Bring to a boil, add juice and
  tuna. Stir till heated. Serve over hot cooked rice. Source: _Wok Cookery_
  by Ceil Dyer posted by Anne MacLellan
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Two Berry Yogurt Shake
 Categories: Snacks, Syd's book
   Servings:  2
 
      1 c  Skim Milk
    1/2 c  Fresh Strawberries, Mashed
    1/3 c  Fresh Raspberries, Mashed
    1/3 c  Plain Low Fat Yogurt
      1 tb Sugar
    1/2 ts Vanilla Extract
 
  Blend all ingredients in a blender bowl until thick and frothy.  121
  calories per serving.  From: Syd's Cookbook.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Variety Pack Popsicles
 Categories: Kids, Snacks
   Servings:  6
 
      1    (6 oz) can frozen orange
           -juice concentrate, softened
           Or wuse grape juice,
           -cranberry juice
      1    (6 oz) can water
      1 pt Vanilla ice cream, softened,
           -or 2 containers of
           Plain yogurt
           Popsicle sticks
           Cups
 
  Whir in a blender. Pour into molds, insert sticks, and freeze.
  
  POLYNESIAN POPSICLES
  
  1 cup skim milk 1 envelope unflavored gelatin 1/2 cup honey or sugar 1 egg
  white 1 1/4 cups apricot nectar or canned pineapple juice popsicle sticks
  and cups
  
  Pour milk into blender and add gelatin. Let soften for one minute before
  adding the rest of the ingredients to whip. Pour into molds, insert sticks,
  and freeze.
  
  CREAMSICLES
  
  1 (6 oz) can peaches in light syrup or 2 fresh ripe peaches, sliced and
  pitted 1 cup heavy cream 1 tsp sugar or honey (optional) popsicle sticks
  and cups
  
  Whip cream in a blender for 30-45 seconds. Add peaches and honey. Whir
  until smooth. Pour into molds, insert sticks, and freeze.
  
  CHOCOLATE POPS
  
  1 (8 oz) container plain yogurt 2 tbsp cocoa or carob powder 2 tbsp brown
  sugar or honey popsicle sticks and cups
  
  Liquify in a blender, pour into molds, insert popsicle sticks, and freeze.
  
  KEEP-ON-HAND SNOW CONES
  
  Freeze orange juice (or any other flavored juice) in ice cube trays, Pop
  frozen juice cubes in a plastic bag to store. Put three to six of these
  cubes at a time in a blender. Turn blender on and off until cubes reach
  snowy consistency. Pile into a cup to serve.
  
  The whole batch blended at once will keep its carnival consistency stored
  in a container in the freezer. Kids can serve themselves. Adding a little
  water makes it a "slush". Even kids who don't care for orange juice like it
  this way.
  
  WATERMELON POPSICLES
  
  1 cup seedless watermelon chunks 1 cup orange juice 1 cup water popsicle
  sticks and cups
  
  Blend these ingredients into a blender, pour into molds, insert sticks, and
  freeze.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Watermelon Ice
 Categories: Snacks, Kids
   Servings:  4
 
      4 c  Watermelon, cubed, seeded
    1/3 c  Granulated Sugar
    1/2 c  Water
      2 tb Lime Juice, fresh
 
  Servings:  4
  
  In a small saucepan, combine sugar and water; bring to a boil and cook
  until sugar is dissolved, about 1 - 2 minutes. Or, place sugar and water in
  a 2-cup glass measure. Microwave at High for 2 - 3 minutes or until liquid
  comes to a boil, stirring once to dissolve the sugar. Let cool. Puree the
  watermelon in a food processor or blender until smooth; place in a bowl
  along with sugar syrup and lime juice. Pour into an 8-inch square baking
  dish. Freeze until nearly solid, about 2 hours. Scoop mixture into a food
  processor or blender and beat until mixture is smooth, but not melted.
  Spoon into dishes and serve immediately. Serves 4.
  
  From The Gazette, 91/07/24.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wheat Thins
 Categories: Snacks
   Servings:  6
 
  1 3/4 c  Whole wheat flour
  1 1/2 c  White flour
           2.    Mix in blender or beat
    1/3 c  Oil
    3/4 ts Salt
      1 c  Water
 
  Wheat Thins
  
  1.    Mix in larg mixing bowl
  
  3.    Add liquid mixture to dry, mixing well but as little as possible.
  
  4.    Roll as thin as possible on unoiled cookie sheet - not more than 1/8"
  thick.  Mark with knife for size crackers desired, but do not cut through.
  Prick each cracker a few times with fork. Sprinkle lightly with salt or
  onion salt, if desired.
  
  5.    Bake at 350ø until crisp and light brown, about 30 minutes.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whipped Cream Graham Cake
 Categories: Kids, Snacks
   Servings:  6
 
      1 pt (2 cups) heavy cream
      2 tb Honey or sugar
     32    Squares (16 rectangles) of
           -graham crackers
           Sprinkles
 
  Beat cream with sweetener until stiff. Spread whipped cream heavily on one
  square and place it on a platter. Spread cream heavily on a second square
  and place it on top of the first. Continue until there is a stack of 4
  squares. Press down gently on the top square so the cream squeezes out of
  the sides. Spread the excess along the sides. Repeat the procedure until
  there are eight stacks. Slide them together till sides touch to form a
  rectangular cake of 2 squares by 4 squares. Use extra whipped cream to
  smooth over all the tops. Refrigerate. Allowing it to chill several hours
  before serving enables the crackers to soften. A dash of sprinkles over the
  top adds a party flavor with adding much additional sugar.
  
  Hint: Use a pressurized can of whipped cream if you don't have the time or
  inclination to whip the cream.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yogurt Banambrosia
 Categories: Snacks
   Servings:  115
 
      1    Banana, peeled and sliced
      1    Red apple, cored and diced
      1    Eating orange, peeled,
           -seeded, in chunks
      1 c  Canned unsweetened crushed
           -pineapple, well drained
      1 c  Seedless green grapes,
           -sliced in half
      1 c  Low-fat vanilla yogurt or
           -low-fat plain yogurt
           -sweetened to taste
 
  with vanilla extract and sugar substitute
  
  Combine banana and apple in a bowl.  Cut the orange over the bowl to catch
  any juice.  Add orange chunks; stir well (the juice will delay browning of
  the apple and banana).  Stir in pineapple, grapes, and yogurt.  Chill at
  least 1 hour before serving.
  
  Six servings, 115 calories each; 105 calories each with plain yogurt.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chex and Chocolate Party Mix
 Categories: Appetizers, Chocolate
   Servings:  6
 
      9 c  Your favorite chex brand
           -cereals
      2 c  Shredded coconut optional
      1 c  Peanuts
      1 c  Packed light brown sugar
    1/2 c  (1 stick) butter
    1/2 c  Light corn syrup
      1 ts Vanilla extract
    1/2 ts Baking soda
     12 oz Pkg (2 cup) semi-sweet
           -chocolate morsels
  1 1/2 c  Raisins
 
  Preheat oven to 250 degrees. Combine cereal, coconut and peanuts in large,
  small roasting pan. In small saucepan over medium heat, heat brown sugar,
  butter and corn syrup to boiling, stirring. Without stirring, boil 5
  minutes. Stir in vanilla and baking soda. Pour over cereal mixture, stir
  until evenly coated. Bake 1 hour, stirring every 15 minutes. Cool, stirring
  frequently. Stir in morsels and raisins. Store in airtight container.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Peanut Butter Dip
 Categories: Chocolate, Dips, Kids
   Servings:  6
 
      3 oz Pkg cream cheese, softened
    1/3 c  Creamy peanut butter
      1 ds Ground cinnamon
    1/4 c  Chocolate syrup
      2 tb Milk
           Assorted cut-up fruit
           Assorted cookies
           Pretzels
 
  From: Sesame Street Mag. Parents Guide
  
  This one is so easy to make! Your kids will be able to fix and dip into it
  within 5 minutes of coming home. Use an assortment of dippers...fruit,
  cookies, pretzels.
  
  1. In large bowl with electric mixer on medium, beat cream cheese, peanut
  butter, and cinnamon until smooth.
  
  2. Gradually beat in chocolate syrup and milk until well blended.
  
  3. Serve with fruit, cookies, or pretzels.
  
  Prep time: 5 minutes. From: Sesame Street Magazine's Parents Guide, Sept
  1991 issue. Posted by: Donna Ransdell
 
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