PRODIGY(R) interactive personal service         01/13/93         9:48 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/10  9:39 AM
 
TO:      DEBBIE FORRESTER   (DBWB41B)
FROM:    PAT REYNOLDS   (SCHX72B)
SUBJECT: B/M SOURDOUGH START
 
Hi Debbie,                                                  
From Donna German's The Bread Machine Cookbook III:         
Sourdough Starter: 2 c lukewarm (baby bottle) water or milk 
                   2 c bread or unbleached all purp. flour  
                   2 - 1/2 tsp (1 pkg) yeast                
Cover bowl and allow to sit in a warm, draft-free location  
for 4 to 7 days, gently stirring once a day.  You may notice
the mixture bubbles and may even overflow the bowl; this is 
an indication of the fermentation going on.  It is also     
common for the starter to bubble up and then collapse if    
moved or jarred somehow.  A sour smelling liquid may form on
top of the starter which may simply be stirred back into the
starter prior to use.  Stir with wooden or plastic spoon. To
use your starter, simply remove the amount called for in the
recipe and add to the other ingredients.  Replace the amount
removed with equal amounts of water/milk and                
bread/unbleached all purp. flour.  Donna always uses bread  
flour. For example, if one cup of starter is used in your   
recipe, stir one cup of water and one cup of flour back into
the mixture; this is called "feeding" your starter.Allow the
starter to sit in a warm, draft-free location for           
approximately 24 hours after which time it may be used again
or refrigerated.  A starter MUST be used at least once a    
week; or remove one cup a week and feed as usual.  IF this  
is NOT done your starter will become rancid.  Should you be 
away from your starter for a period of time, you can freeze 
it and then thaw it in the refrigerator upon your return. As
soon as it is thawed, it may be fed as above. The longer the
starter is used, the stronger it becomes in flavor. >>>>>>> 
This particular volume of Donna German's books has some     
excellent recipes for Sourdough breads.  I will post a      
recipe for you in the next post.  pat                       
PRODIGY(R) interactive personal service         01/13/93         9:48 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/10  9:39 AM
 
TO:      DEBBIE FORRESTER   (DBWB41B)
FROM:    PAT REYNOLDS   (SCHX72B)
SUBJECT: B/M SOURDOUGH START
 
Hi Debbie, From Donna German's Vol. 3 - this recipe is for  
the Sanyo Machine:                                          
Sourdough Onion Rye:                                        
1/2 c starter                                               
1/3 c water/milk                                            
1/4 c diced onion                                           
1 TBSp vegetable oil                                        
2 TBSp molasses                                             
1/2 tsp salt                                                
2 tsp. caraway seeds, optional                              
1 to 2 TBsp vital gluten                                    
1/2 c rye flour                                             
1 - 1/2 c bread flour                                       
1 tsp yeast                                                 
                                                            
Happy baking, pat                                           
PRODIGY(R) interactive personal service         01/13/93         9:51 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/13  9:28 AM
 
TO:      LINDA WELLS   (KDNF57A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: B/M-PEPPERONI/CHEESE
 
Hi Linda...I have a DAK recipe for Cheese bacon..don't know 
why you  couldn't substitute pepperoni...                   
---------- Pro-Exchange format from Meal-Master (tm) v6.41  
                                                            
     Title: CHEDDAR & BACON                                 
Categories: Breads Breadmaker                               
  Servings:  9                                              
           -CHRISTINE ERICKSON MMVH58B                      
  2 1/2 t  Yeast                                            
      3 c  Bread flour                                      
    1/2 t  Salt                                             
      1 T  Sugar                                            
  1 1/3 T  Butter                                           
      1 c  Milk                                             
----------------ADD FOLLOWING 1ST KNEADING----------------  
    2/3 c  Shredded cheddar cheese                          
    2/3 c  Cooked, crumbled bacon                           
Add ingredients according to your machine's directions.     
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/13/93 08:18 am            
PRODIGY(R) interactive personal service         01/13/93         9:55 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/13  7:56 AM
 
TO:      ALL
FROM:    FLORA RINK   (MFSS86C)
SUBJECT: BREAD BY HAND?
 
Hi, I developed this bread recipe many years ago (35) and   
have found that it is a never fail recipe. I don't have a   
bread/maker but do use my Kitchen Aid.  Try this recipe, I  
think you will like it.                                     
                                                            
Flo's Old Fashion Homemade Bread                            
3 pgs. yeast                                                
1 c. lukewarm water                                         
1 t. sugar                                                  
2 c. scalded milk, cooled                                   
2/3 c. margarine, melted                                    
3/4 c. sugar                                                
4 tsp. salt                                                 
2 eggs                                                      
10 to 12 c. bread flour                                     
                                                            
Scald mild and add melted margarine.  Let cool.  Soften     
yeast in cup of lukewarm water.  Ad 1 t. sugar to yheast.   
Let yeast/water sit for 1 min.  Add eggs, 3/4 c. sugar and  
salt to cooled milk.  Add yeast mixture.  Add flour, a      
little at a time, until you have a thick dough.  Let rest 10
minutes.  Knead 20 minutes. This dough can be kept covered  
in refrigerator and pinched off every day for rolls for     
dinner, or divide into 5 portions and form into loaves.  Let
rise and bake at 350 degrees for 20 to 25 minutes.  Remove  
from pans and glaze top with melted margarine.  This recipe 
can also be used to make doughnuts, cinnamon rolls, cinnamon
bread and coffee cake.                                      
....>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>              
When I was very young and would get angry with my family, I 
would make a batch of bread and knead the H""""""" out of   
the bread.  That way I got rid of my anger and the family   
would enjoy the bread.  So everyone would win.   flo        
PRODIGY(R) interactive personal service         01/13/93         9:57 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/11  7:18 PM
 
TO:      MARGARET MILLS   (MRDR51B)
FROM:    BETH KATCHER   (BRTG26A)
SUBJECT: DEDE'S BUTTERMILK
 
Here it is.  I hope you enjoy it as much as our family.     
                                                            
---------- Recipe via Meal-Master (tm) v7.01 (*P)           
                                                            
     Title: Dede's Buttermilk Bread                         
Categories: Breads, Breadmaker                              
  Servings:  1                                              
                                                            
    7/8 c  Buttermilk or                                    
      3 T  Dry buttermilk powder and                        
    7/8 c  Water                                            
           (for Welbilt/Dak machines                        
           Add 1 T more buttermilk)                         
      2 c  Bread flour                                      
      1 t  Salt                                             
      1 T  Butter or margarine                              
      2 T  Honey                                            
    1/4 t  Baking soda*                                     
  1 1/2 t  Red Star active dry yeast                        
                                                            
  * Prodigy "research" has shown that if using powdered     
  buttermilk we should omit the baking soda.                
                                                            
  Place all ingredients in bread pan, select Light Crust    
  setting, and pres Start.                                  
                                                            
  From Bread Machine Magic by Linda Rehberg and Lois        
  Conway.                                                   
-----                                                       
Beth in Newton, MA                                          
01/11/93 07:11 pm                                           
PRODIGY(R) interactive personal service         01/13/93         9:58 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/10  6:59 PM
 
TO:      BOB HUFF   (NGMJ68A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: FRENCH PANCAKE HELP
 
Hi Justine...here are several of Susan Aaronson's recipes; a
GREAT cook..                                                
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: REGULAR CREPES                                  
Categories: Desserts                                        
  Servings:  2                                              
                                                            
           -Susan Aaronson                                  
      2    Eggs, beaten                                     
      1 c  Milk                                             
      1 c  Flour                                            
      1 tb Melted butter                                    
    1/8 ts Salt                                             
                                                            
   Add milk to beaten eggs and whisk together. Gradually    
  add the flour, whisking constantly until mixture is       
  smooth. Add butter and salt. The mixture should be the    
  consistency of heavy cream. Set a strainer over a bowl    
  and pour the batter into the strainer. This will          
  insure a smooth crepe batter.                             
                                                            
   Posted on $P DESSERTS & SWEETS on 01/04 by SUSAN         
  AARONSON (PSTT79C)                                        
                                                            
   MM by Cathy Svitek                                       
                                                            
-----                                                       
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: DESSERT CREPE BATTER                            
Categories: Desserts                                        
  Servings:  2                                              
                                                            
           -Susan Aaronson                                  
      2    Eggs                                             
    1/3 c  Milk                                             
    1/3 c  Water                                            
      3 tb Grand Marnier                                    
           -(or any other liqueur                           
           -of your choice)                                 
    3/4 c  Flour                                            
      1 tb Melted butter                                    
      2 tb Sugar                                            
PRODIGY(R) interactive personal service         01/13/93         9:58 AM

                                                            
   Put eggs, milk and water into a bowl and whisk until     
  combined. Gradually add the flour, whisking constantly    
  until the mixure is smooth. Add the liqueur and the       
  butter and whisk atain. Put a strainer over a bowl and    
  pour the batter into the strainer, insuring a smooth      
  batter.                                                   
                                                            
   Posted on $P DESSERTS & SWEETS on 01/04 by SUSAN         
  AARONSON (PSTT79C)                                        
                                                            
   MM by Cathy Svitek                                       
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 06:52 pm            
PRODIGY(R) interactive personal service         01/13/93        10:02 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/12  7:22 AM
 
TO:      GENE WEISHAN   (CBXW57A)
FROM:    SHELBY APFFEL   (JXPF23A)
SUBJECT: HARD ROLLS
 
Hi Gene,                                                    
  We, too, like hard rolls and they aren't easy to find.  I 
have adapted a recipe from "The Joy of Cooking" and my      
husband thinks they come closer to real hard rolls than     
anything else we've been able to find around central        
Virginia.  I hope these come close to what you're looking   
for.                               [more]                   
         HARD OR VIENNA ROLLS  (makes 16)                   
  1/4 cup warm water (105~-115~F)                           
  1 pkg active dry yeast                                    
  Pinch of sugar                                            
  1 cup warm water (120~-125~F)                             
  1 Tbsp. sugar                                             
  1 tsp. salt                                               
  2 Tbsp. shortening, softened                              
  2 egg whites, stiffly beaten                              
  4 cups bread flour, sifted                                
  Cornmeal                                                  
  Optional glaze: 1 egg yolk + 1 Tbsp. water, beaten        
                    together.                               
                                                            
  Sprinkle the yeast and sugar over the 1/4 cup of warm     
water. Let mixture stand for 3 to 5 minutes, until          
dissolved. Combine the 1 cup of warm water, tablespoon of   
sugar, salt and shortening, and the dissolved yeast mixture.
Fold in thoroughly -- but lightly -- the stiffly beaten egg 
whites. Add enough of the sifted bread flour to make a soft 
dough. Knead with dough hook for about 10 minutes or until  
smooth and elastic. Transfer to floured pastry cloth and    
knead a minute or so, adding more flour, if needed, for easy
handling.                                                   
  Grease a large bowl and place dough in bowl, turning to   
lightly grease surface. Cover with plastic and let rise in a
warm (85~F) place until double in bulk, about 1 hour. Punch 
down and let rise again until about double in bulk, about 1 
hour. After second rising, punch dough down and knead for   
about one minute. Cover dough and let it rest for about 10  
to 15 minutes before shaping.                               
  Divide dough in half, then continue halving pieces of     
dough until there are 16 equal pieces. Shape each piece of  
dough into an oblong roll and place about 3 to 4 inches     
apart on a baking sheet sprinkled with cornmeal. Cover with 
a cloth and let rise for about 45 to 50 minutes in a warm   
place.                                                      
PRODIGY(R) interactive personal service         01/13/93        10:02 AM

  Preheat oven to 450~F. If desired, lightly brush rolls    
with the egg yolk glaze, then bake for about 25 minutes or  
until they are a rich golden brown.                         
                                                            
  These rolls freeze well!  To thaw, defrost a couple of    
rolls in a plastic bag in microwave for about 90 seconds on 
DEFROST setting (on mine, it's a Power Level 3 setting).    
Then pop them in a toaster oven at 250~-300~F for a minute  
or two to re-crisp the crust.                               
                    # # # # # # #                           
  Don't know if this is quite what you're looking for, but  
they're the closest thing we've found!                      
                                                            
  Shelby in Virginia    1/11   9:55pm EST                   
PRODIGY(R) interactive personal service         01/13/93        10:03 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/09  6:18 PM
 
TO:      KENNETH FELLAND   (VTWJ65A)
FROM:    JUNE ZIMMERMAN   (RSFM92A)
SUBJECT: KITCHENAID - HELP!!!
 
The Kitchenaid people offer a wonderful cookbook by mail.   
Same format as, but much larger than, the one that comes    
with the machine. The heating pad is laid on a countertop,  
and a towel on that, the bowl of bread dough is placed on   
this and covered with a towel, be sure that the pad does not
get too hot, low only. A wonderful book about breads and    
other things is, 'Laurel's Kitchen'. The sequel to that book
is even better, as regards bread baking. Most of the        
techniques covered by this book are easily accomplished by  
the average citizen. But on the other hand, you can get as  
far into the finer points as you like. I can't wait to try a
'desem' but I have to wait untill I can find the right area 
in my house to keep it at 50 degrees year round. It's like a
sourdough starter but better.                               
I have only been at this for five years or so, so I can     
easily remember the trials and tribulations of just starting
out. And the joys of success!!!!!!!!!!!!!                   
                                         JLZ                
PRODIGY(R) interactive personal service         01/13/93        10:05 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/13  9:28 AM
 
TO:      NANCY ENGEL   (KGNN59A)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: MASHED POTATOE DOUGH
 
Good Morning Nancy...this recipe is from Donn German's      
book. I haven't tried it yet but it looks like the answer to
your search...                                              
---------- Pro-Exchange format from Meal-Master (tm) v6.41  
                                                            
     Title: POTATO BREAD                                    
Categories: Breadmaker Breads Brunch                        
  Servings:  1                                              
           -GAYE LEVY DTXT63A                               
------------------------MEDIUM LOAF------------------------ 
    3/4 c  Mashed Potatoes                                  
    3/4 c  Potato water                                     
  2 1/4 T  Vegetable oil                                    
    3/4 t  Salt                                             
      1 T  Sugar                                            
  1 1/2 c  Bread flour                                      
  1 1/2 c  Whole Wheat flour                                
  1 1/2 t  Yeast                                            
                                                            
  This recipe is from Donna German's Book II. She states    
  that you may substitute bread flour for the whole         
  wheat flour. Also; Dick Bequette (PKMP64A) posted         
  privately that he cut back the whole wheat flour by 1     
  cup (and added bread flour) plus added 1/3 cup of         
  sunflower seeds. He said it was terrific.... German       
  Book II)                                                  
                                                            
-----                                                       
more...                                                     
---------- Pro-Exchange format from Meal-Master (tm) v6.41  
                                                            
     Title: POTATO BREAD                                    
Categories: Breads Breadmaker                               
  Servings:  9                                              
                                                            
           -CHRISTINE ERICKSON   (MMVH58                    
      1 pk Yeast                                            
      3 c  Flour                                            
      2 T  Sugar                                            
      1 t  Salt                                             
    1/4 c  Butter                                           
    1/2 c  Prepared instant potatos                         
  1 1/4 c  Hot water, 120-125 degrees                       
                                                            
PRODIGY(R) interactive personal service         01/13/93        10:05 AM

Follow the direction of your machine                        
-----                                                       
                                                            
Enjoy!!! * Elaine/FRAMINGHAM * 01/13/93 08:47 am            
PRODIGY(R) interactive personal service         01/13/93        10:06 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/10  7:00 PM
 
TO:      MARY WALMAR   (NKJF28B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: MUFFINS
 
Here are two...one with bananas and the other I mentioned.  
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: BANANA-GINGER BRAN MUFFINS                      
Categories: Muffins, Fruits, Brunch                         
  Servings: 10                                              
           -EDWARD GOLDEN   (DRRK58A)                       
           -preparation time 15 minutes                     
  1 1/2 c  Ripe banana; mashed                              
           -(about 3 large bananas)                         
      2 ts Baking powder                                    
    1/2 ts Baking soda                                      
      2    Egg whites                                       
    1/2 ts Salt                                             
    1/2 c  Light brown sugar; plus                          
      2 tb Light brown sugar                                
    1/2 c  Oat bran                                         
      1 ts Ground ginger                                    
      1 tb Margarine; melted                                
    1/4 c  Crystallized ginger                              
           -finely chopped                                  
      1 ts Vanilla extract                                  
           Peel of 1 lemon                                  
           -Grated                                          
    1/4 c  Golden raisins                                   
    3/4 c  All-purpose flour                                
      1 tb Powdered sugar                                   
    3/4 c  Whole-wheat flour                                
      1 tb Lemon juice                                      
---------------------DATA PER SERVING---------------------  
    203 x  *Calories                                        
     46 x  *Gm Carbohydrates                                
           *Gm Monosat Fat                                  
      4 x  *Gm Protein                                      
    126 x  *Mg Sodium                                       
           *Gm Polyunsat Fat                                
      2 x  *Gm Fat                                          
                                                            
  0       x  *Gm Saturated Fat 0 x *Mg Cholesterol          
                                                            
   1.  Spray muffin tins with a nonstick vegetable          
  cooking spray; set aside.                                 
   2.  With an electric mixer on medium-low speed           
  combine the banana, egg whites, brown sugar, melted       
PRODIGY(R) interactive personal service         01/13/93        10:06 AM

  margarine, vanilla and lemon peel.                        
   3.  Sift together the all-purpose flour, whole-wheat     
  flour, baking powder, soda, salt and ground ginger.       
  Stir in the oat bran. Slowly add to the banana            
  mixture, beating just to blend. Stir in the               
  crystallized ginger and raisins                           
   4.  Spoon into the prepared muffin tins and bake in a    
  preheated 375-degree oven 20 minutes or until the         
  muffins test done. Remove the muffins from the tins       
  and place on a cooling rack.                              
   5.  Stir together the powdered sugar and lemon juice     
  to make a glaze. Immediately brush over the hot           
  muffins. Let cool a few minutes before serving.           
   Ed in Everett, WA.                                       
   Formatted by Elaine Radis                                
   Posted on P* 12/92                                       
 ---------                                                  
PRODIGY(R) interactive personal service         01/13/93        10:06 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/10  7:00 PM
 
TO:      MARY WALMAR   (NKJF28B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: MUFFINS
 
Here is the other...                                        
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: GINGERBREAD MUFFINS                             
Categories: Muffins, Brunch, Holiday                        
  Servings: 12                                              
                                                            
           -JAMES FAUNCE   (MGFX39A)                        
      1 c  Shortening                                       
      1 c  Sugar                                            
      1 c  Molassas                                         
      4    Eggs                                             
      2 ts Baking soda                                      
      1 c  Buttermilk                                       
      4 c  All-purpose flour                                
      2 ts Ground ginger                                    
    1/2 ts Cinnamon                                         
    1/2 ts Cloves                                           
    1/2 c  Pecans; chopped                                  
      1 c  Raisins                                          
                                                            
  In a mixing bowl cream the shortening and sugar until     
  light and fluffy. Stir in the molasses, then add the      
  eggs one at a time beating well after each.               
                                                            
  Dissolve the soda in a cup with the buttermilk.  In a     
  separate bowl combine the flour with the spices and       
  add to the creamed mixture alternately with the           
  buttermilk.  Stir in the pecans and raisins. Store the    
  batter in an airtight container in the refrigerator.      
  When ready to bake fill greased muffin cups 2/3 full.     
  Bake in a 350 degree oven for about 20 minutes or         
  until done.  To bake unchilled, reduce baking time to     
  l5 minutes. Batter may be stored for several weeks in     
  the refrigerator. Makes about 6 dozen muffins.            
                                                            
  This is one of my favorite muffin recipes -- even the     
  kids love them!!                                          
   Formatted by Elaine Radis                                
   Posted on P* JANUARY, 1993                               
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 06:55 pm            
PRODIGY(R) interactive personal service         01/13/93        10:07 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/08  8:15 AM
 
TO:      ALL
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: R SOURDOUGH BREADS
 
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: SOURDOUGH SAN FRANCISCO BREAD                   
Categories: Breads, Sourdough                               
  Servings:  2                                              
                                                            
           NFXS18B                                          
      1 tb Dry yeast                                        
  1 1/2 c  Warm water                                       
      1 c  Sourdough starter                                
      1 tb Sugar                                            
    1/2 tb Salt                                             
      2 tb Cider vinegar                                    
  5 1/2 c  White flour                                      
    1/2 ts Baking soda                                      
           Yellow cornmeal                                  
                                                            
  In lg warmed bowl, sprinkle yeast over water, stir to     
  dissolve and let stand until bubbly. Blend in starter,    
  sugar, salt and vinegar. Gradually beat in 3 c of the     
  flour. Beat at least 3 mins. Turn batter into a lg        
  oiled glass or ceramic bowl, cover with towel and let     
  rise in warm place 1 hr or until double in bulk.          
  Combine 1 c of the remaining flour with baking soda.      
  Stir batter down and add flour-baking soda mixture.       
  Gradually add remaining flour to make a stiff dough.      
  Turn out onto floured board and knead, adding             
  additional flour only as needed to prevent sticking,      
  approx 300 strokes of folding and turnin or until         
  dough is smooth and elastic. Sprinkle a greased baking    
  sheet with cornmeal. Form dough into 2 oblong loaves      
  and place on sheet. Cover with towel and let rise in      
  warm place 1 to 1-1/2 hr or until not quite double in     
  size. With sharp razor, slash the tops of loaves          
  diagonally. Mist with water and bake in 450 oven 10       
  mins. Reduce heat to 400 and bake 35 mins longer or       
  until bread tests done. For a harder crust, place a       
  pan of hot water on bottom of oven and mist with water    
  several times during baking. Remove pan of water after    
  15 mins of baking. Turn out onto wire rack and cool.      
  NOTE: If you like your sourdough very dar, remove the     
  baked bread from the pan or sheet and place under         
  broiler about 2 mins, or until rich brown in color.       
                                                            
PRODIGY(R) interactive personal service         01/13/93        10:07 AM

-----                                                       
Diana (:>)                                                  
51st state                                                  
BUZZY BUZZ                                                  
01/07 19:05PST                                              
PRODIGY(R) interactive personal service         01/13/93        10:07 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/09  7:09 AM
 
TO:      ALL
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: R SOURDOUGH BREADS
 
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: SOUREST SOURDOUGH                               
Categories: Breadmaker, Sourdough                           
  Servings:  1                                              
                                                            
           -Gaye Levy ** DTXT63A                            
           -Revised on 9/17/92                              
  1 1/4 c  Sourdough starter                                
    1/2 c  Water                                            
      3 c  Bread flour                                      
      1 tb Olive oil                                        
      2 tb Sugar                                            
      1 ts Salt                                             
      2 ts Yeast                                            
                                                            
  Set starter out on counter and bring to room              
  temperature. Feed as you normally do and allow to         
  become foamy and active. This will take 8 to 12 hours.    
                                                            
  Put all ingredients in the B/M and set on the dough       
  cycle. When the cycle is complete, remove dough and       
  squeeze out gases. Cover with a damp towel and let it     
  rest for 20 or 30 minutes. (This rest period makes the    
  dough more pliable.)                                      
                                                            
  Sprinkle corn meal on a board and shape dough into two    
  cylindrical loaves. Place loaves on a cornmeal covered    
  baking sheet or in a special "baguette pan" that can      
  be purchased at a kitchen store. Cover again with the     
  damp towel and put in the refer for 12 to 24 hours.       
                                                            
  Take dough out of the refer, sprinkle with water, and     
  let it sit out until the loaves are fully risen. (They    
  will usually rise a little in the refer, too.)            
                                                            
  Spray again with water then bake at 375 for 30 minutes    
  or until brown and crusty. If you want a really crusty    
  bread, spray the loaf with water every five minutes       
  while baking. This harder to describe than it is to do    
  ... and the results are worth it!                         
                                                            
  PLEASE NOTE: Depending on the temperature, humidity,      
  and the whim of the starter, the bread will vary from     
PRODIGY(R) interactive personal service         01/13/93        10:07 AM

  batch to batch. Sometimes it is very sour and dense       
  while other times it is mildly sour and fluffy inside.    
  Each batch is unique...but it is always good. I found     
  that using the special pan helped the baguettes keep      
  their shape. The pan is well worth the fifteen bucks.     
                                                            
  You can also vary the flavor of the bread by using        
  more or less sugar or by substituting 1 TBL of vinegar    
  for 1 TBL of water. Another variation is to use flat      
  beer instead of water in either the recipe or when        
  feeding the starter.  (Be sure to separate your           
  starter into two batches first so that you do not         
  contaminate the orignal pot.)                             
                                                            
  Everytime I share this recipe, I get notes saying this    
  is the beat sourdough ever!                               
                                                            
-----Diana (:>)51st stateBUZZY BUZZ01/08 19:20PST           
PRODIGY(R) interactive personal service         01/13/93        10:08 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/09  7:54 PM
 
TO:      PETER MELLO   (CMJK72A)
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: R SOURDOUGH BREADS
 
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: ANOTHER SOURDOUGH STARTER                       
Categories: Breads, Sourdough, Starter                      
  Servings:  1                                              
                                                            
           Kyllikki Fuller                                  
                                                            
  Make a starter of 1 bottle stale beer with equal parts    
  of flour. Let set as usuall until you have a sourdough    
  starter (about 3 days) then mix 1 cup starter with 2      
  cup warm water, 4 T sugar and 2-1/2 cups flour. Beat      
  till smooth. Set in gas oven (turn off) and let sit 28    
  hours. Beat in 3 eggs, 1 T salt, 1 Cup sour cream, 1/3    
  cup bacon grease and enough flour to make a soft          
  dough. (about 7-8 cups) knead till smooth. Let rise       
  till doubled punch down and let rise again. Form into     
  2 loves. Let rise. Bake 375 about 30 minutes. IT has      
  taken anywhere from 3 hours to 12 hours to rise so        
  hang in there. This was the sourest sourdough I'd ever    
  eaten but it was to die for. from Kylli                   
                                                            
-----                                                       
Diana (:>)                                                  
51st state                                                  
BUZZY BUZZ                                                  
01/09 16:41PST                                              
PRODIGY(R) interactive personal service         01/13/93        10:09 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/09  7:54 PM
 
TO:      PETER MELLO   (CMJK72A)
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: R SOURDOUGH BREADS
 
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: HERMAN WHEAT'N'HONEY STARTER                    
Categories: Breads, Sourdough, Starter                      
  Servings:  1                                              
                                                            
           -Deborah Seckinger GDJF29B                       
      1 tb Ginger                                           
    1/2 c  Honey;or brown sugar                             
    1/3 c  Warm water                                       
      2 tb Dry yeast                                        
      2 c  Milk                                             
      1 c  Whole wheat flour                                
      1 c  Flour white;or unbleached                        
                                                            
  Sprinkle ginger and 1 T honey or brown sugar over warm    
  water. Sprinkle yeast over this and stir. Let stand in    
  warm place about 10 minutes till doubled in size. Mix     
  milk, rest of honey or brown sugar, flours into yeast     
  mixture in a glass container about the size of a          
  gallon pyrex jar. Stir, using only a wooden spoon,        
  since metal objects will retard herman's growth. Leave    
  the cover on lossely or place a glass plate over the      
  top of the container. So Herman can breathe. Herman       
  doubles, enen tripples at time of vigorous rising.        
  Place Herman in a warm place overnight. Next day          
  refridgerate, Lossely covered and stir each day. This     
  is very important with wheat and honey starter as more    
  gasses form in the container and are released during      
  stirring. Formation of this gas may cause the starter     
  to appear darker on the top than on the bottom. But       
  this is okay. On the 5 th day measure out 1 cup herman    
  for baking and another to give to a friend if you         
  wish. Then feed what herman you have left thusly:         
  FEEDING HERMAN 1/2 CUP WHOLE WHEAT                        
  1/2 C   WHITE FLOUR                                       
  1   C MILK                                                
  1/4 C HONEY;OR BROWN SUGAR                                
  1/4 T GINGER                                              
  STIR WELL KEEP IN FRIDGE                                  
  Formatted by Diana Lewis                                  
                                                            
-----                                                       
Diana (:>)                                                  
PRODIGY(R) interactive personal service         01/13/93        10:09 AM

51st state                                                  
BUZZY BUZZ                                                  
01/09 16:42PST                                              
PRODIGY(R) interactive personal service         01/13/93        10:09 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/09  7:54 PM
 
TO:      PETER MELLO   (CMJK72A)
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: R SOURDOUGH BREADS
 
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: BASIC SOURDOUGH STARTER (WITH POTATO)           
Categories: Breads, Sourdough, Starter                      
  Servings:  1                                              
                                                            
           -NFXS18B                                         
           Lg baking potato peeled,cube                     
      1 c  White flour                                      
    1/2 tb Active dry yeast                                 
      1 ts Sugar                                            
                                                            
  Cook potato in water to cover until tender. Pour off      
  liquid to measure 1 c, saving potato for other use.       
  Let potato water cook to lukewarm. In a glass or          
  ceramic bowl that has been scalded, place flour, yeast    
  and sugar; add lukewarm potato water and stir in well.    
  Cover with plastic wrap and pierce with fork to           
  release gases. Place in a warm, draft-free location at    
  an even 85F for 2 days; stir several times daily. (do     
  not let sourdough starter rise above 95F because          
  higher temp are favorable to less desireable              
  microorganisms) Refrigerate until ready to use.           
  Replenish with one c flour and 3/4 c water and let        
  stand overnight or 12 hrs in a warm location before       
  refrigerating again. When replenishing, add lukewarm      
  water with flour. Starter should be at room temp when     
  using in recipes, always after having stood 12 hrs        
  from addition of replenishing flour and water. At         
  least 1 c should remain to refrigerate.                   
                                                            
-----                                                       
Diana (:>)                                                  
51st state                                                  
BUZZY BUZZ                                                  
01/09 16:43PST                                              
PRODIGY(R) interactive personal service         01/13/93        10:09 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/09  7:54 PM
 
TO:      PETER MELLO   (CMJK72A)
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: R SOURDOUGH BREADS
 
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: WHOLE-WHEAT SOURDOUGH STARTER                   
Categories: Breads, Sourdough, Starter                      
  Servings:  1                                              
                                                            
           NFXS18B                                          
  1 1/2 c  Whole wheat flour                                
      1 ts Active dry yeast                                 
  1 1/2 x  Lukewarm water                                   
                                                            
  In a glass or ceramic bowl or jar that has been           
  scalded, combine flour and yeast, add water and blend     
  well. Cover with plastic wrap and pierce with fork to     
  release gases. Place in a warm, draft-free location at    
  an even 85F for 18-24 hrs; stir several times daily.      
  Refrigerate until ready to use. If you have several       
  starters, keep whole wheat separate from others to        
  preserve its own distinctive flavor. Whole wheat          
  starter does not have as much rising action as that       
  made with white flour; you may have to plan longer        
  rising times. To replenish, always use whole wheat        
  flour.                                                    
                                                            
-----                                                       
Diana (:>)                                                  
51st state                                                  
BUZZY BUZZ                                                  
01/09 16:44PST                                              
PRODIGY(R) interactive personal service         01/13/93        10:10 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/09  7:54 PM
 
TO:      PETER MELLO   (CMJK72A)
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: R SOURDOUGH BREADS
 
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: WHOLE-WHEAT SOURDOUGH STARTER                   
Categories: Breads, Sourdough, Starter                      
  Servings:  1                                              
                                                            
           NFXS18B                                          
  1 1/2 c  Whole wheat flour                                
      1 ts Active dry yeast                                 
  1 1/2 x  Lukewarm water                                   
                                                            
  In a glass or ceramic bowl or jar that has been           
  scalded, combine flour and yeast, add water and blend     
  well. Cover with plastic wrap and pierce with fork to     
  release gases. Place in a warm, draft-free location at    
  an even 85F for 18-24 hrs; stir several times daily.      
  Refrigerate until ready to use. If you have several       
  starters, keep whole wheat separate from others to        
  preserve its own distinctive flavor. Whole wheat          
  starter does not have as much rising action as that       
  made with white flour; you may have to plan longer        
  rising times. To replenish, always use whole wheat        
  flour.                                                    
                                                            
-----                                                       
Diana (:>)                                                  
51st state                                                  
BUZZY BUZZ                                                  
01/09 16:45PST                                              
PRODIGY(R) interactive personal service         01/13/93        10:10 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/09  8:02 PM
 
TO:      PETER MELLO   (CMJK72A)
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: R SOURDOUGH BREADS
 
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: BEER SOURDOUGH STARTER                          
Categories: Breadmaker, Sourdough, Starter                  
  Servings:  1                                              
                                                            
           -KYLLIKKI FULLER (BHHJ17B)                       
      1    Beer; flat                                       
  1 1/4 c  Flour                                            
                                                            
  Mix well, let sit on counter 5-10 days, stir 3 x per      
  day. When it begins to separate into creamy thick         
  bottom and thin liquid top is ready to use in any         
  sourdough recipe. I do have a good sour bread recipe      
  if anyone needs it reposted... it's a killer for tang!    
  Kylli KYLLIKKI FULLER (BHHJ17B) Reformatted by Elaine     
  Radis                                                     
-----                                                       
hDiana (:>)                                                 
51st state                                                  
BUZZY BUZZ                                                  
01/09 16:47PST                                              
PRODIGY(R) interactive personal service         01/13/93        10:10 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/07  9:42 PM
 
TO:      ALL
FROM:    PEGGY SEEVERS   (PDMT15A)
SUBJECT: R: CREAM CHEESE BRD
 
Here is the recipe for Cream Cheese bread from DG book I-   
1/3 c milk                                                  
1 c cream cheese (I cube mine)                              
1/4 c margarine or butter                                   
1 egg                                                       
3 T sugar                                                   
1 t salt                                                    
3 c bread flour                                             
2 1/2 t yeast                                               
                                                            
I cook this on the light crust setting and if you want to   
add choc chips, raisins or other dried fruits, use the      
setting for adding these at the beep.                       
                                                            
Enjoy!                                                      
                                                            
                                                            
Peggy                                                       
PRODIGY(R) interactive personal service         01/13/93        10:12 AM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    01/11  1:14 PM
 
TO:      MARIA SCALIA   (TBHF58E)
FROM:    KATHLEEN DECHELLIS   (FWPC44A)
SUBJECT: SOURDOUGH STARTERS
 
Maria,                                                      
  This a recipe that came from an old sourdough book that I 
have had for years.  It sounds as though it might have that 
tang that you are loofing for, as it is made with yogurt.   
                                                            
                  INGREDIENTS                               
    1 cup milk                                              
    1 cup flour                                             
    2 tbsps yogurt (low fat or plain unflavored - Dannon    
             works best, as the culture is still alive)     
Heat milk until it reaches 100 degrees.  Remove from heat   
and stir in yogurt. Pour mix into a clean plastic container 
& cover tightly. Let stand for 18-24 hours. Be sure to punch
hole in container lid to allow gases to escape. Mixture     
should resemble consistency of yogurt.  A curd should form  
and the mixture should not flow readily when container is   
tilted. If a clear liquid rises to the top, you can         
simply stir it back down.  IF LIQUID TURNS PINK, DISCARD!!! 
After curd has formed, gradually stir in 1 cup flour into   
the starter until smoothly blended.  Cover tightly and let  
stand in a warm place (85 degrees), 'til mixture is full of 
bubbles and has a good sour smell (2-5 days).  Again, if    
clear liquid forms on top, it can be stirred back in.  Each 
time you replenish starter, use equal amounts of warm milk  
(100 degrees) and flour, cover and let stand in a warm place
overnight until full of bubbles.  Store in refrigerator.    
Starter should always be at room temp before using.  Low fat
or skim milk can be used, as long as you are always         
consistent with the type of milk used.                      
                                                            
Hope this one is to your liking.                            
                                                            
Thanks,                                                     
Kathy                                                       
PRODIGY(R) interactive personal service         01/13/93        10:13 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/09 12:59 PM
 
TO:      ALL
FROM:    JUDY CAMERON   (FTNG54A)
SUBJECT: 7-UP COFFEE CAKE
 
You need the 7-up sweet dough recipe which has already been 
posted under this title to make this coffee cake            
                                                            
Rasberry Coil Coffeecake                                    
*************************                                   
1/4 recipe seven-up dough                                   
1/3 cup rasberry preserves                                  
1/2 cup powdered sugar                                      
2 to 3 tsp. milk                                            
Pre-heat oven to 375 degrees                                
Makes one  coffeecake                                       
                                                            
Divide dough into 6 pieces.  On a lightly floured surface,  
roll each piece to an 18 inch rope.  Beginning at the center
of a greased large cookie sheet, make a loose swirl with the
first rope.  Add a second rope, overlapping about one inch  
of the first one;  Coil second rope around first rope.      
Continue adding the remaining ropes in the same manner      
Spread preserves evenly over the dough.  Cover loosely with 
wax paper; let rise in a warm place until double, about 30  
minutes.  Bake at 375 degrees for 20 to 25 minutes until    
golden brown.  Remove from cookie sheet and drizzle glaze on
warm coffeecake.  Serve warm.                               
                                                            
Glaze                                                       
*****                                                       
1 cup powdered sugar                                        
1 tsp. softened butter or margarine                         
1 to 2 Tbl. hot water or milk                     >>>>>>    
In a small bowl blend all ingredients until smooth, pour    
over warm coffeecake.                                       
                                                            
Enjoy                                                       
Judy Cameron                                                
PRODIGY(R) interactive personal service         01/13/93        10:15 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/08  2:35 PM
 
TO:      ALL
FROM:    JUDY CAMERON   (FTNG54A)
SUBJECT: CINNABON AGAIN
 
This has got to the 5th or 6th posting of this recipe. Well 
as I am in the midst of baking them again (can you smell    
them?) I will repost the recipe as requested again.  Maybe  
this should just stay here.                                 
                                                            
Cinnabon Rolls Best                                         
******************                                          
1/2  cup warm water                                         
2 pkgs yeast                                                
2 Tbl. sugar                                                
1 ( 3-1/2 oz.) package instant vanilla pudding              
1/2 cup margarine, melted                                   
2 eggs, beaten                                              
1 tsp. salt                                                 
8 cups of flour                                             
                                                            
In a small bowl, combine water, yeast, and sugar.  Stir     
until dissolved.  Set aside.  In a large bowl, mix up       
pudding according to package instructions.  To this add     
melted margarine, eggs and salt.  Mix well.  Then add the   
yeast mixture.  Blend well, gradually begin to add flour and
knead until smooth.  Place in a very large greased bowl.    
Cover and let rise in a warm place till double in size.     
Punch down and let rise again. Punch down.                  
                                                            
Roll out dough on a very large floured surface. Dough should
roll out to a long rectangle about 34 x 21 inches in size.  
Take 1 cup of melted margarine and spread over entire dough 
surface.                                                    
In a small bowl mix together 2 cups of brown sugar and 6    
tsp. of cinnamon. Sprinkle over top of dough. Roll dough up 
very tightly. Measure every 2 inches and score lightly with 
a knife.  Using a thread or string place under dough at each
scored line, bring thread up and over top of dough, criss   
cross and pull string tightly to give a nice clean quick    
cut. Take each roll into the palm of your hand and gently   
pack the roll (this keeps it from coming apart during       
baking).  Place each roll in a buttered baking pan and allow
to rise in a warm place.  Bake in a pre-heated oven for     
15-20 minutes, DO NOT OVER BAKE. Frost rolls when still warm
Cream Cheese Frosting                                       
*********************                                       
8 oz. cream cheese softened                                 
1/2 cup margarine, softened                                 
PRODIGY(R) interactive personal service         01/13/93        10:15 AM

1 tsp vanilla                                               
3 cups powdered sugar                                       
about 1 -2 tbl. of milk, just to give it a little fluff.    
Combine all ingredients and mix till smooth.  Spread on very
warm rolls                                                  
OPTIONAL: add finely ground nuts and or raisins into the    
brown sugar and cinnamon mixture.  Enjoy Judy               
PRODIGY(R) interactive personal service         01/13/93        10:18 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/10  7:21 AM
 
TO:      CAROLYN PETERSEN   (JHDF07A)
FROM:    STEPHANIE RAMSEY   (XDTB13B)
SUBJECT: CINNABON AGAIN
 
     Hi Carolyn !                                           
                  The temperature for my Cinnamon Rolls is  
350 degrees for 15- 20 mins,or til they just start to turn a
very light gold. My original recipe calls for 4 teaspoons,  
not 6 teaspoons of cinnamon, but its really a matter of     
preference.      Good Luck!!                                
                                   Stephanie in Ohio        
PRODIGY(R) interactive personal service         01/13/93        10:18 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/09 11:08 AM
 
TO:      ALL
FROM:    JUDY CAMERON   (FTNG54A)
SUBJECT: CINNABON AGAIN
 
Since the cinnabon recipe has been such a big hit here on   
*P* (thank you Stephanie). I thought of a variation that    
some of you might try.  I think that I will probably have   
all the ingredients on hand (most of the time) to bake the  
C. Rolls except for the cream cheese.  With that in mind, I 
thought of  making caramel sticky rolls with this dough     
recipe. So instead of making the frosting one merely >>>>   
makes a topping that is baked into the rolls. Here goes!    
                                                            
Caramel Sticky Rolls                                        
*******************                                         
prepare Cinnabon recipe up to the point of cutting and      
shaping them. In a small saucepan or you can microwave this 
combine the following:                                      
1 cup butter or margarine                                   
1 cup packed brown sugar                                    
1/3 cup light corn syrup                                    
1 cup coarsely chopped nuts (set aside nuts do not heat)    
In a saucepan heat and stir until blended everything but    
the nuts. Divide topping between the pans you are going to  
use for the rolls (usually about three 9 x 13 baking pans). 
and pour into the bottom of each pan.  Sprinkle the topping 
with nuts and place rolls on top, continue with the         
directions of Cinnabon rolls allowing rolls to rise, and    
bake 15-20 minutes in a pre-heated oven of 350 degrees. When
done baking, cover with foil: invert onto racks, allow to   
cool 1 minute; remove pans, and cool rolls.                 
                                                            
Judy Cameron, Santa Cruz, Ca                                
PRODIGY(R) interactive personal service         01/13/93        10:19 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/11  4:26 PM
 
TO:      EVERETT VINCILL   (BGFS20A)
FROM:    LORI NORMAN   (RFHH52E)
SUBJECT: COLD BISCUIT PUDDING
 
             OLD-FASHIONED BREAD PUDDING                    
             ~~~~~~~~~~~~~~~~~~~~~~~~~~~                    
3 eggs, slightly beaten          1/4 c. butter              
3 c. milk                        1/4 tsp. salt              
3 c. crumbled day-old biscuits   1 tbsp. grated lemon rind  
1/2 c. sugar                     1/4 tsp. nutmeg            
1/2 c. raisins                                          >>>>
   Combine eggs and milk; mix well. Add crumbled biscuits   
and next 5 ingredients; stir gently. Spoon mixture into a   
greased 2-quart baking dish, and sprinkle with nutmeg.      
   Place dish in a larger shallow pan; add water to depth of
1 inch. Bake at 350 degrees for 50 minutes, or until a knife
inserted in center comes out clean.                         
   Serve pudding warm with Rum Sauce. (Sauce recipes below) 
               Yield: 6 to 8 servings.                      
____________________________________________________________
               Sauce Recipes----                            
                                Next Page---------------->>>
                      RUM SAUCE                             
                      ~~~~~~~~~                             
3/4 c. sugar                1/3 c. rum                      
1 tbsp. cornstarch          1/2 tsp. lemon juice            
2/3 c. water                1 tbsp. butter or margarine     
    Combine first 4 ingredients in a small saucepan; bring  
to a boil. Cook 1 minute, stirring constantly. Add lemon    
juice and butter; stir until butter melts. Serve warm.      
                     RAISIN SAUCE                           
                     ~~~~~~~~~~~~                           
      1/2 c. water               1/2 c. orange juice     >>>
1/2 tsp. grated orange peel    1 tbsp. cornstarch           
1/3 c. raisins                 1 dash allspice and 1 dash   
2 tbsps. brown sugar                     salt.              
   Boil until thick and bubbly. Serve over pudding.         
                     LEMON SAUCE                            
                     ~~~~~~~~~~~                            
1/2 c. sugar            2 tbsps. butter                     
1 tbsp. flour           3 tbsps.fresh lemon juice           
1/4 tsp. salt           1/2 tsp. vanilla                    
1/4 c. cold water       1 tsp. grated lemon rind            
3/4 c. boiling water                                   >>>>>
    Combine sugar, flour and salt. Gradually stir in cold   
water. Gradually stir in boiling water and cook 3 minutes,  
or until smooth.                                            
     Stir in remaining ingredients.                         
PRODIGY(R) interactive personal service         01/13/93        10:19 AM

                                                            
                                     Gramma in Wisconsin.   
PRODIGY(R) interactive personal service         01/13/93        10:20 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/11  9:13 AM
 
TO:      GERI SKINNER   (DMFD18B)
FROM:    ELLIE COLLIN   (CMKD93F)
SUBJECT: COOK'G W/QUILTS
 
                                                            
 Good morning, Geri,                                        
                                                            
    I'm with you...nothing better than curling up with a    
 GOOD (and pretty) cookbook, a cuppa tea and some ice box   
 cookies! I recently cancelled my subscription to Better    
 Homes and Gardens Cookbook Club. I saved a little (the more
 you buy, the bigger your discount gets). I quit because    
 I have TOO MANY! I didn't buy just ANY book, it had to be  
 one I was looking for in the first place. Until someone    
 I love comes out with a new book, I won't sign up again.   
 Here's the info you want:                                  
                                                            
               Better Homes and Gardens                     
               Cookbook Club                                
               P.O. Box 10632                               
               Des Moines   IA  50336-0632                  
                                                            
 One thing I really liked about the BH&G club is the fact   
 that they don't BUG you to buy books and they keep their   
 records straight! I NEVER felt intimidated by them at all. 
 I only sent one book back to them...they didn't give me    
 any hassle and they credited my account right away. I      
 highly recommend them if you're looking for the latest     
 books at a discount.                                       
                                                            
 Ellie                                                      
PRODIGY(R) interactive personal service         01/13/93        10:21 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/11  7:53 PM
 
TO:      GERI SKINNER   (DMFD18B)
FROM:    CHARLES WALDRON   (KPJV65A)
SUBJECT: COOK'G W/QUILTS
 
Geri, A good source for "close out" cook books is           
            EDWARD R. HAMILTON  BOOKSELLER                  
            FALLS VILLAGE, CT 06031-5000                    
Write for a listing. I've got a lot of interesting cook     
books from him. Low shipping costs, low prices etc.         
Some recent purchases; "The Wooden Spoon Dessert Book"      
Published at $24.95, his price $7.95, "Craig Claiborne's    
Southern Cooking", Pub @ $19.95, cost $8.95. Hundreds of    
books of all subjects in his newspaper style listing.       
  Highly recommended                                        
                 Charles ----Berks County Pa                
PRODIGY(R) interactive personal service         01/13/93        10:23 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/09 11:08 AM
 
TO:      ALL
FROM:    JUDY CAMERON   (FTNG54A)
SUBJECT: 7-UP SWEET DOUGH
 
This is a convenient refrigerator dough that can be made one
day and shaped and baked the next day, if desired. The 7-up 
makes the dough more tender. Shape dough into any of the    
four coffeecake recipes (to follow separately).             
                                                            
Seven Up Refrigerator Dough                                 
**************************                             >>>  
5 to 5 1/2 cups all purpose flour                           
2 packages of yeast                                         
1/4 cup sugar                                               
1 tsp. salt                                                 
1 cup 7-up                                                  
1/2 cup water                                               
1/4 cup butter or margarine                                 
1 egg                                                       
3 egg yolks                                                 
                                                            
In a large mixer bowl, combine 2 cups of flour, yeast, sugar
and salt; mix well.  In a saucepan (or microwave) heat 7-up,
water, and butter until warm (120-130 degrees); butter need 
not melt.  Add to flour mixture.  Add egg and yolks.  Blend 
at low speed until moistened; beat 3 minutes at medium      
speed.  By hand, gradually stir in enough remaining flour to
make a soft dough.  Knead on floured surgace until smooth   
and elastic, 3 to 5 minutes.  Place in a greased bowl,      
turning to grease top.  Cover with plastic wrap and foil.   
Refrigerate 4 to 24 hours.  While dough is chilling, punch  
down several times.  Remove desired amount of dough;        
refrigerate remaining dough until needed, shape into any  >>
of the four following coffecake recipes that will be posted 
under this subject.                                         
                                                            
Enjoy                                                       
                                                            
Judy Cameron, Santa Cruz, Ca                                
PRODIGY(R) interactive personal service         01/13/93        10:24 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/06  3:05 PM
 
TO:      CATHY HAGAN   (DNMX40B)
FROM:    LORI NORMAN   (RFHH52E)
SUBJECT: CANDY BAR PIES??
 
                  HERSHEY BAR PIE                           
                  ~~~~~~~~~~~~~~~                           
1-9-inch baked pastry shell,       1-1/2 cups miniature     
   or graham cracker crust.              marshmallows.      
1- 7oz. Hershey's Milk Chocolate    1 cup chilled whipping  
   Bar, broken into pieces.               cream.            
 1/3 cup milk                 Sweetened whipped cream (Opt.)
    Prepare crust, set aside.                               
    In top of double boiler, over hot, but not boiling water
melt chocolate bar pieces with milk, stirring frequently.   
Add marshmallows...stir until melted, and remove from double
boiler. Cool to room temperature.                           
     In a small bowl, beat whipping cream until stiff; care-
fully fold into chocolate mixture. Spoon into prepared      
crust. Cover and freeze until firm. Garnish with sweetened  
whipped cream.                                              
      VARIATION: Instead of topping with whipped cream,     
spread cherry pie filling over frozen pie     Gramma in Wis.
PRODIGY(R) interactive personal service         01/13/93        10:32 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/12  7:30 AM
 
TO:      MAIRA ORTIZ   (SRWD76A)
FROM:    ILENE MCHONE   (RXBH95B)
SUBJECT: ESKIMO COOKIES
 
Hi,                                                         
 I read your first request and thought I might have the     
recipe, but didn't have time to look for it.  But now I have
time and found it!  We used to eat these as kids also.      
               Eskimo Cookies                               
3/4 c. butter                                               
3/4 c. sugar                                  >>>>>>>>>>>   
3 tblsp. cocoa                                              
1 tblsp. water                                              
1/2 tsp. vanilla                                            
2 c. rolled oats                                            
  Mix sugar and cocoa.  Add butter, water, and vanilla. Mix 
in rolled oats.  Refridgerate overnight.  Roll into balls   
and roll in powdered sugar.                                 
                                                            
                              Ilene in Indpls.              
PRODIGY(R) interactive personal service         01/13/93        10:36 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/10  7:04 PM
 
TO:      BETTY BOST   (MWGM63A)
FROM:    BETTE LELAND   (CGVH43B)
SUBJECT: KUMQUAT RECIPES?
 
I wish I had your kumquat tree!! I love kumquats and find   
the preserved ones a delicious addition to any coffeecake   
recipe. I have a delicious recipe which I clipped from      
Sunset magazine several years ago--the filling calls for    
prunes, apples and preserved kumquats. Here is a recipe I   
have used to preserve kumquats:                             
                  Preserved Kumquats                        
1 qt. fresh kumquats                                        
2 c. sugar                                                  
1 c. water                                                  
2 tbl. Cointreau or Grand Marnier                           
Prepare kumquats: Remove stem ends and leaves; discard.     
Wash; drain well. Prick each kumquat several times with     
small metal skewer. In medium saucepan, combine sugar and   
water; over high heat, bring to boiling, stirring just until
sugar is dissolved. Reduce heat; simmer uncovered, 5 min.   
Add Cointreau and kumquats; cook gently, uncovered, 30-40   
min, or just until kumquats are tender. Remove from heat.   
Ladle into 2 hot, sterilized 1 pt. jars. Cover; cool        
completely. Label. Store in refrigerator. Makes 2 jars.     
                                                            
                           Bette...NM                       
PRODIGY(R) interactive personal service         01/13/93        10:37 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/12  7:32 AM
 
TO:      ALL
FROM:    BRENDA KRAMER   (TSXB95B)
SUBJECT: NUCLEAR FUDGE
 
1 box (1 lb.) 10x powered sugar                             
1/2 c. cocoa powder                                         
1/2 c (1 stick) butter or oleo softened                     
1/4 c. plus 1 tbsp. milk                                    
1 c. miniture marshmellows or 8 large marshmellows          
Optional: 1/3 cup of peanut butter or to taste.             
1 tbsp  vanilla                                             
Makes approx. 64 1" squares                                 
                                                            
Melt the butter in a glass microwave safe bowl approx. 45   
sec. on high power.  Remove from microwave and add all the  
remaining ingredients and stir.  Put back into the microwave
on full power for approx. 2 1/2 min.  Mix well and pour into
a 8" square, buttered, baking dish.  Chill until set and    
store in the refrigerator, or freezer if you are trying to  
hide it.-----It's sooo good.                                
Beware-It's addictive.                                      
Brenda Kramer                                               
PRODIGY(R) interactive personal service         01/13/93        10:38 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/12  7:22 AM
 
TO:      LOU BUCCERI   (GKHG94A)
FROM:    KAREN MINTZIAS   (TCVC49A)
SUBJECT: ROCK CANDY-URGENT
 
Here's how we make it, Lou:                                 
                                                            
---------- Recipe via Meal-Master (tm) v7.04 (*P)           
                                                            
      Title: Rock Candy                                     
 Categories: Candies                                        
   Servings:  1                                             
                                                            
      1    Glass jar or drinking glass                      
      1    Piece of cotton string                           
      1    Pencil or stick                                  
      1    Paper clip                                       
           Food coloring (optional)                         
      1 c  Water                                            
      2 c  Sugar                                            
           Additional sugar                                 
                                                            
  Tie a short piece of cotton string to the middle of       
  the pencil or stick. Attach a paper clip to the end of    
  the string for a weight.  Moisten the string very         
  lightly, and roll in a bit of sugar (this will            
  "attract" the sugar crystals from the syrup to the        
  string).  Place the pencil or stick over the top of       
  the glass or jar with the string hanging down inside.     
                                                            
  Heat the water to boiling, and dissolve the 2 cups of     
  sugar into it.  For the biggest crystals FAST, heat       
  the sugar-water solution a SECOND time, and dissolve      
  as much additional sugar as you can into it.  Add a       
  few drops of food coloring to the solution if desired.    
                                                            
  Pour the solution into the prepared glass or jar and      
  leave undisturbed for a couple of days.  Depending on     
  how much sugar you were able to dissolve into the         
  water, you should start to see crystals growing in a      
  few hours to a few days.                                  
                                                            
-----                                                       
                                                            
         Karen in Redondo Beach, Calif.    01/11/93 11:32 pm
PRODIGY(R) interactive personal service         01/13/93        10:39 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/13  9:34 AM
 
TO:      P MORTHLAND          (DSFG34A)
FROM:    NANCY SCANLON   (GRNJ17B)
SUBJECT: RR PIZZELLE
 
Dear P,                                                     
   Sorry you had to wait so long for a reply, but I haven't 
been on this BB for a while. This Pizzelle recipe comes from
a true Italian family. It makes a huge amount of cookies,   
but I think you will find that they go very fast !!! Please 
enjoy the recipe and let me know how you like it.           
      Nancy in Delaware                                     
PIZZELLES                                                   
---------                                                   
12 eggs                                                     
3  cups sugar                                               
2  tablespoons anise extract                                
1  lemon, juice and zest                                    
1  orange, juice and zest                                   
1  jigger whiskey                                           
1  pound melted, cooled butter                              
1/2 teaspoon salt                                           
2  teaspoons baking soda                                    
7 1/2 cups flour                                            
confectioners sugar for dusting                             
                                                            
Beat the eggs. Gradually add the sugar and beat well.       
Combine the cooled butter with the anise extract, orange    
juice and zest, lemon juice and zest, and whiskey. Drizzle  
into the egg mixture and mix thoroughly. Combine the flour, 
salt, and baking soda. Add to the mix. You may not need all 
of the flour mixture depending on the humidity of the day.  
As you know it is more like a batter, so you don't want it  
to thick. Preheat your iron according to directions included
with your pizzelle iron. Place 1 tablespoon of the batter in
the center of each depression. Press tightly for 15-20      
seconds. Remove from the press when lightly browned. While  
the cookies are still warm sprinkle with confectioners sugar
, if desired.                                               
                                                            
     Hope you enjoy the recipe and don't hesitate to write  
of you have any questions.It makes about 12 dozen large     
cookies.                                                    
PRODIGY(R) interactive personal service         01/13/93        10:40 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/13  7:51 AM
 
TO:      KATHRYN WALTERS   (DPRV61B)
FROM:    CHRIS STUDER   (RCPG36B)
SUBJECT: RR-MUFFIN DOUGH??
 
Hi Kathryn - I have a couple recipes - 1 bran, 1 zucchini.  
The bran is excellent & will keep for 60 days.It makes a lot
1c boiling water    1/2qt buttermilk                        
1c 100% bran        2 1/2c flour                            
1/2c butter         1t salt                                 
1 1/2c sugar        2 1/2t soda                             
2 eggs              2c All bran                             
Pour water over 100% bran & let it stand. Cream butter,     
sugar, eggs,buttermilk.  Add to bran & water.  Mix together 
remaining ingrts. and add to other mixture.  Spoon into cups
2/3 full and bake in 400 oven for 15-20 min. If not using   
paper liners, grease the tins.  Unused batter can be kept in
fridge in plastic or glass for 60 days.                     
  The zucchini recipe will only last up to 5 days. If you'd 
like this one, just post a reply & I'll get it to you.      
               Happy Eats!                                  
                         Chris                              
PRODIGY(R) interactive personal service         01/13/93        10:41 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/13  7:57 AM
 
TO:      KATHRYN WALTERS   (DPRV61B)
FROM:    LORI NORMAN   (RFHH52E)
SUBJECT: RR-MUFFIN DOUGH??
 
Kathryn...would LOVE to know what that was. Let's hope some-
one comes up with the recipe. Here's something I use that's 
really handy:     MAKE AHEAD BISCUIT MIX                    
                  ~~~~~~~~~~~~~~~~~~~~~~                    
 8 cups flour                  8 tsp. sugar (optional)      
 1/3 cup baking powder         1 cup shortning              
 2 tsp. salt             Mix flour, baking powder, salt  >>>
and sugar in a large mixing bowl.                           
   Cut in shortening, using a pastry blender. Mixture should
resemble coarse cornmeal.                                   
                                                            
   Can be stored in an airtight container on a pantry shelf,
under normal conditions, or in the refrigerator...where it  
will last longer.                                           
                                                            
TO MAKE BISCUITS: Add 1/3 cup milk to every cup of ready-   
made  biscuit mix.(This will make 6 biscuits)  Bake at 450  
degrees for 10 min.,or until nicely browned.   Gramma in Wis
PRODIGY(R) interactive personal service         01/13/93        10:41 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/12  7:28 AM
 
TO:      CHEER KOSAK   (VKCC08B)
FROM:    SUSAN GUNDERSON   (VNRG34B)
SUBJECT: RR-ROLO COOKIES
 
Hi!! My grandma makes these cookies every time she visits.  
By the time she leaves we're all sick of them, but they are 
soo very good! Do you by any chance have a good recipie for 
oatmeal cookies?                                            
                                                            
      ROLO COOKIES                                          
2 1/2 CUPS ALL PURPOSE OR UNBLEACHED FLOUR                  
3/4 CUP UNSWEETENED COCOA                                   
1 tSP. BAKING SODA                                          
1 CUP SUGAR                                                 
1 CUP FIRMLY PACKED BROWN SUGAR                             
1 CUP MARGARINE OR BUTTER, SOFTENED                         
2 tsp. VANILLA                                              
2 EGGS                                                      
1 CUP CHOPPED NUTS (ANY KIND)                               
9 oz PACKAGE OF ROLOS                                       
1 TBSP SUGAR                                                
4 oz VANILLA-FLAVORED CANDY COATING, IF DESIRED             
     Heat oven to 375. Lightly spoon flour into measuring   
cup; level off. In small bowl, combine flour, cocoa and     
baking soda; blend well.                                    
     In large bowl, heat 1 cup sugar, brown sugar and       
margarine until light and fluffy. Add vanilla and eggs; beat
well. Add flour mixture; blend well. Stir in half cup of    
nuts. For each cookie, with floured hands, shape about 1    
tablespoonful dough around 1 rolo, covering completely.In   
small bowl, combine remaining half-cup nuts and 1 tablespoon
sugar. Press 1 side of each ball into nut mixture. Place,   
nut side up, two inches apart on ungreased cookie sheets.   
Bake at 375 for 7-10 minutes or until set and slightly      
cracked. Cool 2 minutes; remove from cookie sheets. Cool    
completely on wire rack.                                    
     Melt candy coating in small sausepan over low heat,    
stirring constantly until smooth. Drizzle over cookies.     
                                                            
Makes 4 dozen cookies if none are eaten by wandering hands!!
PRODIGY(R) interactive personal service         01/13/93        10:42 AM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    01/12  6:24 PM
 
TO:      JOHNNIE LAABS   (KFXB52A)
FROM:    LORI NORMAN   (RFHH52E)
SUBJECT: WHIP CREAM CAKE
 
Johnnie......      WHIPPED CREAM CAKE                       
                   ~~~~~~~~~~~~~~~~~~                       
1-1/2 c. cake flour            1 c.sugar                    
2 tsps. baking powder          1 tsp. vanilla               
1/4 tsp. salt                  1 c. heavy cream             
2 eggs                                                      
   Sift flour; measure; add baking powder and salt; sift >>>
again.                                                      
   Beat eggs until thick and lemon-colored; gradually beat  
in sugar; blend well; add vanilla.                          
   Whip cream; fold into egg/sugar mixture.                 
   Fold in dry ingredients, sifting a little at a time, and 
folding only enough after each addition to blend thoroughly.
   Pour batter into a greased square pan 8X8X2-inches.      
   Spread with Coconut-nut Topping. (Recipe next page).     
   Bake in a 350 degree oven about 35 minutes.              
                        Topping                             
                                 Recipe  Next  Page------>>>
              BAKED COCONUT-NUT TOPPING                     
              ~~~~~~~~~~~~~~~~~~~~~~~~~                     
1/3 c. butter               1 c. moist shredded coconut     
2/3 c. brown sugar          1/2 c. chopped nuts             
   Cream butter; add brown sugar gradually; cream together  
until light and fluffy. Add coconut and nuts.               
   Spread over cake; bake cake as directed.                 
PRODIGY(R) interactive personal service         01/13/93        10:44 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/08  6:56 PM
 
TO:      ROBBIE SHELTON   (XXXJ77A)
FROM:    JUDY GARNETT   (PJXG05A)
SUBJECT: BLACK-EYE FOR ROBBIE
 
Hi Robbie,                                                  
   Just formatted a bunch of recipes for you and Joyce B.   
Guess what ingredient is in them. <VBG>                     
   They are all from Southern Living Magazine. I found your 
soup recipe in my db while I was looking. May try to make   
some over the weekend. It's cool and rainy here today.      
---------- Recipe via Meal-Master (tm) v7.02 (*P)           
                                                            
     Title: BEST EVER PLAIN OLE PEAS (Black-eyes)           
Categories: Vegetables                                      
  Servings:  6                                              
                                                            
           -JUDY GARNETT PJXG05A                            
     16 oz Pkg. dried black-eyed peas                       
      6 c  Water                                            
      4 sl Hickory-smoked bacon                             
      1 T  Salt                                             
      1 T  Sugar                                            
      1 T  White wine vinegar                               
    1/4 t  -Black pepper                                    
    1/4 t  Garlic salt                                      
                                                            
    Sort and wash peas; place in a large Dutch oven.        
  Cover with water 2 inches above peas; let soak 8          
  hours. Drain. Add 6 cups water and remaining              
  ingredients. Bring to a boil; cover, reduce heat, and     
  simmer 1 1/2 hours. Yield: 6 cups.                        
    Source: Southern Living                                 
-----                                                       
JUDY GARNETT a.k.a. the CRS Poster Child 01/08 06:36 pm     
PRODIGY(R) interactive personal service         01/13/93        10:49 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/12 11:46 AM
 
TO:      JOYCE BURTON   (PDPP83A)
FROM:    C MINEAH   (HCPM52C)
SUBJECT: R-MM MANY MUSH SOUP
 
---------- Pro-Exchange format from Meal-Master (tm) v6.41  
                                                            
     Title: MANY MUSHROOMS SOUP                             
Categories: Soups Vegetables                                
  Servings:  4                                              
                                                            
      1 x  -Dorothy Cross TMPJ72B                           
      3 T  butter                                           
      3 T  oil                                              
      1 ea clove garlic; minced                             
      1 ea onion; chopped                                   
      1 lb mixed mushrooms; (oyster,                        
      1 x  -morels, porcini, enoki,                         
      1 x  -brown or common - your choi                     
      3 c  chicken broth                                    
    1/4 c  white port                                       
      2 T  tomato paste                                     
    1/2 c  parsley, minced                                  
      1 x  pepper, to taste                                 
                                                            
  Melt butter and oil in large saucepan. Saute garlic and   
  onion slowly over low heat, 10 minutes. Add sliced        
  mushrooms, cover and cook over medium heat for 5          
  minutes. Add broth, port and tomato paste. Simmer 10      
  minutes. Add parsley and freshly ground pepper. Serve.    
   Source: "Vineyard Seasons" by Susan Branch               
   Reformatted by: CYGNUS, HCPM52C                          
                                                            
-----                                                       
                                                            
                                                            
Malama Kau Pono, CYGNUS in Boulder, CO  <01/12 09:22 am MST 
PRODIGY(R) interactive personal service         01/13/93        10:50 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:12 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
So of course I hit my ALT UP macro BEFORE I put the recipe  
in...and this one is Gaye's hints for handling sourdough and
the B/M...so we'll start now...                             
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: GAYE'S SOURDOUGH TIPS                           
Categories: Breads, Breadmaker, Sourdough                   
  Servings:  1                                              
                                                            
           From: Gaye Levy ** DTXT63A                       
                                                            
  You will find that your sourdough breads will have        
  more "tang" and will rise higher in the BM if you         
  follow this procedure:                                    
   * Remove a cup )or more) of your starter from the        
  fridge and bring to room temp.                            
   * Feed with 1 cup flour and 1 cup (or slightly less)     
  water                                                     
   * Let the starter do its thing. It will become bubbly    
  and foamy. Watch for its 'peak'. This usually occurs 8    
  to 10 hours after feeding. It is best to keep the         
  starter warm (75 to 85 degrees). If it cold out, leave    
  it in the oven with the light turned on!                  
   * Make your bread during the peak...while the starter    
  is VERY active.                                           
   * Dump the unused starter back into the mother pot.      
  Following this method, you can even make sourdough in     
  the b/m without yeast. Really!                            
   *Variation: Separate your starter into two batches.      
  Create a "beer" starter with one batch. You will feed     
  this pot with flat beer and flour instead of water and    
  flour. A very unique and delicious taste!                 
   * To create your own sourdough recipe:                   
          Substitute 7/8 cup start for 1 cup liquid         
          Reduce flour by 1/4 to 1/2 cup                    
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:10 pm            
PRODIGY(R) interactive personal service         01/13/93        10:50 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:12 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: SOURDOUGH HONEY WHOLE WHEAT BREAD               
Categories: Breads, Sourdough                               
  Servings:  4                                              
                                                            
      1 pk Active Dry Yeast                                 
      1 c  Warm Water                                       
      1 ts Salt                                             
    2/3 c  Sourdough Starter                                
    1/2 c  Honey                                            
  1 1/2 tb Shortening                                       
      4 c  Whole Wheat Flour                                
                                                            
  Dissolve yeast in 1 cup warm water.  Mix yeast,           
  starter, honey, salt and shortening with 3 cups flour.    
   Add more flour as needed to make a stiff dough.          
   Knead 150 strokes on a floured surface and place in a    
  greased bowl. Cover and let rise 1 to 1 1/2 hours         
  until doubled in size. Punch down, let double again.      
   Punch down and roll into tight loaf.  Grease and         
  place in bread pan. Let double in pan and bake at 400     
  degrees F. for 35 to 40 minutes or until very dark        
  golden brown, and it sounds hollow when thumped.          
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:10 pm            
PRODIGY(R) interactive personal service         01/13/93        10:50 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:12 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: SOURDOUGH STARTER #1                            
Categories: Breads, Sourdough                               
  Servings:  1                                              
                                                            
      2 c  Unbleached Flour                                 
      1 pk Active Dry Yeast                                 
           Water To Make Thick Batter                       
                                                            
  Mix Flour with  yeast.  Add enough water to make a        
  thick batter. Set in warm place for 24 hours or until     
  house is filled with a delectable yeasty smell.           
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:11 pm            
PRODIGY(R) interactive personal service         01/13/93        10:50 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:13 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: SOURDOUGH STARTER #2                            
Categories: Breads, Sourdough                               
  Servings:  1                                              
                                                            
      2 c  Unbleached Flour                                 
           Water To Make Thick Batter                       
                                                            
  Mix flour and water to make a thick batter.  Let stand    
  uncovered for four or five days, or until it begins       
  working. This basic recipe requires a carefully           
  scalded container.                                        
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:11 pm            
PRODIGY(R) interactive personal service         01/13/93        10:51 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:13 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: SOURDOUGH STARTER #3                            
Categories: Breads, Sourdough                               
  Servings:  1                                              
                                                            
      2 c  Unbleached Flour                                 
           Warm Milk To Make Thick Bat.                     
                                                            
  This starter is the same as starter #2 but uses warm      
  Milk instead of water. Use the same instructions.         
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:12 pm            
PRODIGY(R) interactive personal service         01/13/93        10:51 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:13 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: SOURDOUGH STARTER #3                            
Categories: Breads, Sourdough                               
  Servings:  1                                              
                                                            
      2 c  Unbleached Flour                                 
           Warm Milk To Make Thick Bat.                     
                                                            
  This starter is the same as starter #2 but uses warm      
  Milk instead of water. Use the same instructions.         
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:12 pm            
PRODIGY(R) interactive personal service         01/13/93        10:51 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:13 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: SOURDOUGH STARTER #4                            
Categories: Breads, Sourdough                               
  Servings:  1                                              
                                                            
           Unbleached Flour                                 
           Potato Water                                     
                                                            
  Boil some potatoes for supper, save the potato water,     
  and use it lukewarm with enough unbleached flour to       
  make a thick batter. without yeast. This is a good way    
  to make it in camp, where you have no yeast available     
  and want fast results.  This is also the way most farm    
  girls made it in the olden days.  Let stand a day or      
  so, or until it smells right.                             
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:12 pm            
PRODIGY(R) interactive personal service         01/13/93        10:51 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:19 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: SOURDOUGH STARTER #5                            
Categories: Breads, Sourdough                               
  Servings:  1                                              
                                                            
      4 c  Unbleached Flour                                 
      2 tb Salt                                             
      2 tb Sugar                                            
      4 c  Lukewarm Potato Water                            
                                                            
  Put all ingredients in a crock or large jar and let       
  stand in a warm place uncovered several days.  This is    
  the authors last choice for making a starter, but         
  seems to be in all the cookbooks dealing with             
  Sourdough Starters.  Use only as a last resort.           
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:13 pm            
PRODIGY(R) interactive personal service         01/13/93        10:51 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:19 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: SOURDOUGH STARTER #5                            
Categories: Breads, Sourdough                               
  Servings:  1                                              
                                                            
      4 c  Unbleached Flour                                 
      2 tb Salt                                             
      2 tb Sugar                                            
      4 c  Lukewarm Potato Water                            
                                                            
  Put all ingredients in a crock or large jar and let       
  stand in a warm place uncovered several days.  This is    
  the authors last choice for making a starter, but         
  seems to be in all the cookbooks dealing with             
  Sourdough Starters.  Use only as a last resort.           
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:13 pm            
PRODIGY(R) interactive personal service         01/13/93        10:52 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:19 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: SOURDOUGH STARTER #6                            
Categories: Breads, Sourdough                               
  Servings:  1                                              
                                                            
      1 c  Milk                                             
      1 c  Unbleached Flour                                 
                                                            
  Let milk stand for a day or so in an uncovered            
  container at room temperature.  Add flour to milk and     
  let stand for another couple of days. When it starts      
  working well and smells right, it is ready to use.        
  NOTE: All containers for starters not using yeast,        
  must be carefully scalded before use.  If you are         
  carless or do not scald them the starter will fail.       
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:14 pm            
PRODIGY(R) interactive personal service         01/13/93        10:52 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:19 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: SOURDOUGH FRENCH BREAD                          
Categories: Breads, Sourdough                               
  Servings: 18                                              
                                                            
      1 pk Active Dry Yeast                                 
    1/4 c  Warm Water (110 to 115 F)                        
  4 1/2 c  Unbleached Flour, Unsifted                       
      2 tb Sugar                                            
      2 ts Salt                                             
      1 c  Warm Water                                       
    1/2 c  Milk                                             
      2 tb Vegetable Oil                                    
    1/4 c  Sourdough Starter                                
  Dissolve yeast in warm water.  Add the rest of the        
  ingredients. Mix and knead lightly and return to the      
  bowl to rise until double. Turn out onto floured board    
  and divide dough into two parts. Shape dough parts        
  into oblongs and then roll them up tightly, beginning     
  with one side. Seal the outside edge by pinching and      
  shape into size wanted. Place loaves on greased baking    
  sheet and let rise until double again.                    
   Make diagonal cuts on top of loaves with razor blade     
  or VERY SHARP knife and brush lightly water for crisp     
  crust. Bake at 400 degrees F for about 25 minutes, or     
  until brown and done. NOTE: Makes 2 loaves at 18          
  slices each. Also note the the serving sizes in all of    
  these recipes is guesstamate.                             
   It all depends on the serving size you select.           
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:14 pm            
PRODIGY(R) interactive personal service         01/13/93        10:52 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:19 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: SOURDOUGH BANANA BREAD                          
Categories: Breads, Sourdough                               
  Servings: 12                                              
                                                            
    1/2 c  Shortening                                       
      1 c  Sugar                                            
      1    Large Egg                                        
      1 c  Mashed Bananas                                   
      1 c  Active Sourdough Starter                         
      2 c  Unbleached Flour                                 
      1 ts Salt                                             
      1 ts Baking Powder                                    
    1/2 ts Baking Soda                                      
    3/4 c  Chopped Walnuts                                  
      1 ts Vanilla OR                                       
      1 ts Grated Orange Peel                               
                                                            
  Cream together the shortening and sugar, add egg and      
  mix until blended. Stir in bananas and sourdough          
  starter. Add orange peel or vanilla. Stir flour and       
  measure again with salt, baking powder and soda. Add      
  flour mixture and walnuts to the first mixture,           
  stirring until just blended. Pour into greased 9 x        
  5-inch loaf pan. Bake in 350 degree oven for 1 hour or    
  until toothpick comes out clean.  Cool to cold before     
  slicing.                                                  
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:15 pm            
PRODIGY(R) interactive personal service         01/13/93        10:52 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  8:32 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: SOURDOUGH CORNBREAD                             
Categories: Breads, Sourdough                               
  Servings:  4                                              
                                                            
    1/2 c  Active Sourdough Starter                         
      2 tb Margarine, Melted                                
    1/2 c  Cornmeal                                         
      1 ts Salt                                             
      1 tb Sugar                                            
    1/2 c  Sour Cream or Yogurt                             
      2    Large Eggs, Stirred                              
      1 c  Unbleached Flour                                 
    1/2 ts Cream Of Tartar                                  
    1/2 ts Baking Powder                                    
                                                            
  Mix ingredients in the above order, stirring only         
  enough to blend the mixture.  Pour into a buttered        
  pan. Bake in a 375 to 400 degree oven for about 15        
  minutes.                                                  
                                                            
-----                                                       
have a WONDERFUL day!!  Auntie Elaine * HOME/in FRAMINGHAM  
01/09/93 08:22 p                                            
PRODIGY(R) interactive personal service         01/13/93        10:53 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  8:32 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: HONEYMOON SOURDOUGHS                            
Categories: Breads, Sourdough                               
  Servings:  4                                              
                                                            
      1 c  Sourdough starter                                
  1 1/4 c  Prepared biscuit mix                             
    1/2 ts Baking powder                                    
      1 tb Cooking oil                                      
                                                            
  Mix all ingredients thoroughly and turn out onto a        
  floured board, knead lightly and then roll out gently     
  and cut into biscuits. Brush lightly with melted          
  butter or margarine. Place of greased cookie sheet and    
  bake at 450 degrees for about 15 minutes. Makes 9         
  Large biscuits.                                           
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:23 pm            
PRODIGY(R) interactive personal service         01/13/93        10:53 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  8:32 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: THE DOCTOR'S SOURDOUGH BREAD                    
Categories: Breads, Sourdough                               
  Servings: 18                                              
                                                            
      1 c  Sourdough Starter                                
      2 c  Warm Water                                       
      2 c  Warm Milk                                        
      1 tb Butter                                           
      1 pk Active Dry Yeast                                 
    1/4 c  Honey                                            
      7 c  Unbleached Flour                                 
    1/4 c  Wheat Germ                                       
      2 tb Sugar                                            
      2 ts Salt                                             
      2 ts Baking Soda                                      
                                                            
  Mix the starter and 2 1/2 Cups of the flour and all       
  the water the night before you want to bake. Let stand    
  in warm place overnight. Next morning mix in the          
  butter with warm milk and stir in yeast until until       
  dissolved. Add honey and when thoroughly mixed, add 2     
  more cups of flour, and stir in the wheat germ.           
  Sprinkle sugar, salt, and baking soda over the            
  mixture. Gentlypress into dough and  mix lightly.         
   Allow to stand from 30 to 50 minutes until mixture is    
  bubbly. Add enough flour until the dough cleans the       
  sides of the bowl. Then place the dough on a lightly      
  floured board and kead 100 times or until silky           
  mixture is developed.  Form into 4 1-lb loaves, place     
  in well-greased loaf pans 9 x 3 size.  Let rise until     
  double, about 2 to 3 hours in a warm room. Then bake      
  in hot oven, 400 degrees F, for 20 minutes.               
   Reduce oven temp. to 325 degrees F. and bake 20          
  minutes longer or until thoroughly baked. Remove from     
  pans and place loaves on rack to cool. Butter tops of     
  loaves to prevent hard crustyness. Makes 4 1-lb Loaves    
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:25 pm            
PRODIGY(R) interactive personal service         01/13/93        10:53 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  8:32 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: RICH SOURDOUGH BREAD                            
Categories: Breads, Sourdough                               
  Servings:  1                                              
                                                            
      1 c  Milk ;+1 egg = 1 1/8 C                           
      4 tb Sour Dough Starter *                             
      3 c  Flour  (I use bread flour)                       
      3 tb Sugar                                            
  1 1/2 ts Salt                                             
      3 tb Butter                                           
      1 pk Yeast                                            
                                                            
  The recipe calls for 4 Tablespoons Sour Dough Starter,    
  I have always used at least 1/2 cup and sometimes as      
  much as one cup. Anything over 1/2 cup, you will need     
  to cut the milk and flour or it will rise way out of      
  the pan. SOUR DOUGH STARTER (Hitachi's Recipes) 1. 2      
  Cups warm water or warm potato water and 2 cups flour.    
  2. 2 Cups warm milk and 2 cups flour. flour. 3.1 pk       
  yeast 2 cups warm water or milk and 2 cups flour I use    
  #3. Put flour in crock, plasticware or jar in a warm      
  (not hot) place. Add water, milk or potato water.  Let    
  set for about 4 or 5 days until bubbly, then use in       
  recipes.  this is not my recipe found it in a file        
  don't know who did it.                                    
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:25 pm            
PRODIGY(R) interactive personal service         01/13/93        10:54 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  8:33 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: BASIC SOURDOUGH BATTER                          
Categories: Breads, Sourdough                               
  Servings:  1                                              
                                                            
      2 c  Starter                                          
      2 tb Butter                                           
    1/2 c  Milk                                             
      1 ts Salt                                             
      2 tb Sugar                                            
      3 c  White flour                                      
                                                            
  Melt butter over moderate heat add the milk to the        
  butter and warm. add the salt, sugar and stir until       
  disolved. add this mixture to the starter and mix well    
  add a cup of flour at a time mixing. spoon batter into    
  a 4 1/2 X 8 1/2 inch loaf pan let rise 1 to 2 hours or    
  till dough rises up 1/2 inch over the pan bake in         
  preheat oven at 350 for 45 minutes. Cool on wire rack     
  From Dr Woods Worlds Sourdough from Antiquity             
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:26 pm            
PRODIGY(R) interactive personal service         01/13/93        10:54 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  8:33 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: MARY ROGERS'S SOURDOUGH BISCUITS                
Categories: Breads, Sourdough                               
  Servings:  4                                              
                                                            
           NFXS18B                                          
    1/2 c  Active Starter                                   
      1 c  Milk                                             
  2 1/2 c  Flour                                            
    1/3 c  Lard or Shortening                               
      1 tb Sugar                                            
    3/4 ts Salt                                             
      2 ts Baking Powder                                    
    1/2 ts Baking Soda                                      
    1/4 ts Cream Of Tartar                                  
                                                            
  At bedtime make a batter of the half cup of starter,      
  cup of milk, and 1 cup of the flour.  Let set             
  overnight if the biscuits are wanted for breakfast. If    
  wanted for noon, the batter maybe mixed in the morning    
  and set in a warm place to rise.  However, unless the     
  weather is real warm, it is always all right to let it    
  ferment overnight. It will get very light and bubbly.     
  When ready to mix the biscuits, sift together the         
  remaining cup and a half of flour and all other dry       
  ingredients except the baking soda. Work in the lard      
  or shortening with your fingers or a fork. Add baking     
  soda dissolved in a little warm water to the sponge       
  and then add the flour mixture. Mix into a soft dough.    
   Knead lightly a few times to get in shape.  Roll out     
  to about 1/2 inch thickness or a little thicker,and       
  cut with a biscuit cutter. Place close together in a 9    
  x 13-inch pan, turning to grease tops. Cover and set      
  in a warm place to rise for about 45 minutes.  Bake in    
  a 375 degree oven for about 30 to 35 minutes.             
   Leftovers are good split and toasted in a sandwich       
  toaster.                                                  
------                                                      
                                                            
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:28 pm            
                                                     :      
PRODIGY(R) interactive personal service         01/13/93        10:54 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  8:33 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: BASIC SOURDOUGH STARTER (WITH POTATO)           
Categories: Breads, Sourdough                               
  Servings:  1                                              
                                                            
           -NFXS18B                                         
           Lg baking potato peeled,cube                     
      1 c  White flour                                      
    1/2 tb Active dry yeast                                 
      1 ts Sugar                                            
                                                            
  Cook potato in water to cover until tender. Pour off      
  liquid to measure 1 c, saving potato for other use.       
  Let potato water cook to lukewarm. In a glass or          
  ceramic bowl that has been scalded, place flour, yeast    
  and sugar; add lukewarm potato water and stir in well.    
  Cover with plastic wrap and pierce with fork to           
  release gases. Place in a warm, draft-free location at    
  an even 85F for 2 days; stir several times daily. (do     
  not let sourdough starter rise above 95F because          
  higher temp are favorable to less desireable              
  microorganisms) Refrigerate until ready to use.           
  Replenish with one c flour and 3/4 c water and let        
  stand overnight or 12 hrs in a warm location before       
  refrigerating again. When replenishing, add lukewarm      
  water with flour. Starter should be at room temp when     
  using in recipes, always after having stood 12 hrs        
  from addition of replenishing flour and water. At         
  least 1 c should remain to refrigerate.                   
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:28 pm            
PRODIGY(R) interactive personal service         01/13/93        10:54 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  8:33 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: WHOLE-WHEAT SOURDOUGH STARTER                   
Categories: Breads, Sourdough                               
  Servings:  1                                              
                                                            
           NFXS18B                                          
  1 1/2 c  Whole wheat flour                                
      1 ts Active dry yeast                                 
  1 1/2 x  Lukewarm water                                   
                                                            
  In a glass or ceramic bowl or jar that has been           
  scalded, combine flour and yeast, add water and blend     
  well. Cover with plastic wrap and pierce with fork to     
  release gases. Place in a warm, draft-free location at    
  an even 85F for 18-24 hrs; stir several times daily.      
  Refrigerate until ready to use. If you have several       
  starters, keep whole wheat separate from others to        
  preserve its own distinctive flavor. Whole wheat          
  starter does not have as much rising action as that       
  made with white flour; you may have to plan longer        
  rising times. To replenish, always use whole wheat        
  flour.                                                    
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:29 pm            
PRODIGY(R) interactive personal service         01/13/93        10:55 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  8:33 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: YOGHURT SOURDOUGH STARTER                       
Categories: Breads, Sourdough                               
  Servings:  1                                              
                                                            
           NFXS18B                                          
      1 c  Low fat milk                                     
      2 tb Natural plain yoghurt                            
      1 c  White flour                                      
                                                            
  Heat milk to 100F on thermometer. Remove from heat and    
  stir in yoghurt. Pour into scalded glass jar or bowl,     
  cover with plastic and place in a warm location for 18    
  hrs. Consistency will be like thin yoghurt. Stir in       
  flour until well blended, cover again with plastic and    
  pierce with fork to release gases. Place in a warm        
  draft-free location at an even 85F for 2 days; stir       
  several times each day. It should have a strong           
  sourdough smell and show bubbles. Refrigerate until       
  ready to use. When replenishing starter, add lukewarm     
  milk instead of water.                                    
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:29 pm            
PRODIGY(R) interactive personal service         01/13/93        10:55 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  8:33 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: SOURDOUGH PUMPERNICKLE                          
Categories: Breads, Sourdough                               
  Servings: 10                                              
                                                            
           -MM NFXS18B                                      
  1 1/2 c  Active Sourdough Starter                         
      2 tb Caraway Seeds, Chopped                           
      2 c  Unsifted Rye Flour                               
    1/2 c  Boiling Black Coffee                             
    1/2 c  Molasses                                         
    1/4 c  Dry Skim Milk                                    
      2 ts Salt                                             
      3 tb Melted Shortening                                
    1/2 c  Whole Milk                                       
  2 3/4 c  Unbleached Flour                                 
      1 pk Active Dry Yeast                                 
                                                            
  Pour boiling coffee over chopped caraway seeds.  Let      
  the mixture cool and then add it to the rye flour and     
  starter which have previously been mixed well.  Let       
  stand for 4 to 8 hours in a warm place, preferabley       
  overnight. Then add the molasses, dry milk, salt,         
  shortening,liquid milk, unbleached flour and yeast.       
   Mix well.  Cover the bowl and let rise to double.        
   Then knead on floured board and shape into two round     
  loaves on baking sheet. Let rise until double again       
  and bake at 350 degrees for 30 minutes or until done.     
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:30 pm            
PRODIGY(R) interactive personal service         01/13/93        10:55 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:44 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: BASIC SOURDOUGH STARTER                         
Categories: Breads, Sourdough                               
  Servings:  1                                              
                                                            
           NFXS18B                                          
      1 ts Active dry yeast                                 
    1/4 c  Warm water                                       
    3/4 c  Milk                                             
      1 c  Flour *                                          
                                                            
  Dissolve yeast in warm water in 3-qt glass bowl. Stir     
  in milk. Stir in flour gradually. Beat until smooht.      
  Cover with towel; let stand in warm, draft-free place     
  until starter begins to ferment, about 24 hrs.            
  (bubbles will appear on surface of starter) If starter    
  has not begun fermentation after 24 hr, discard and       
  begin again. If fermentation has begun, stir well;        
  cover tightly with plastic wrap and return to warm,       
  draft-free place. Let stand until foamy, 2-3 days.        
  When starter has become foamy, stir well; pour into       
  1-qt crock or glass jar with tighlty fitting cover.       
  Store in frig. Starter is ready to use when a clear       
  liquid has risen to top. Stir before using. Use 1 c       
  starter in recipe; reserve remaining starter. Add 3/4     
  c milk and 3/4 c flour to reserved starter. Store         
  covered at room temp until bubbles appear, about 12       
  hrs, refrigerate. Use starter regularly, every week to    
  10 days. If the volume of the breads you bake begins      
  to decrease, dissolve 1 t yeast in 1/4 c warm water.      
  Stir in 1/2 c milk, 3/4 c flour and the remaining         
  starter. *DO NOT USE SELF RISING FLOUR* NOTE: Start       
  bread at night to bake in the morning - or vice versa.    
  Before adding the milk and flour to remaining starter,    
  bake your bread and judge the volume                      
-----                                                       
 Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:38 pm           
PRODIGY(R) interactive personal service         01/13/93        10:55 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:44 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: SOURDOUGH RYE STARTER                           
Categories: Breads, Sourdough                               
  Servings:  1                                              
                                                            
           NFXS18B                                          
      2 c  Rye flour                                        
      1 tb Yeast                                            
  1 1/2 c  Lukewarm water                                   
           Onion slice optional                             
                                                            
  In a glass or ceramic bowl, or jar that has been          
  scalded, combine flour and yeast, add water and blend     
  well. Add onion slice, cover with platic wrap and         
  pierce plastic with fork to release gases. Place in a     
  warm, draft-free place, at an even 85F for 3 days.;       
  stir several times daily. Remove onion slice and          
  refrigerate until ready to use. Onion imparts a strong    
  flavor and this starter can only be used with             
  compatible rye recipes; rye starter without onion can     
  be used in any rye sourdough recipe. To replenish,        
  always use rye flour. If starter does not seem bubbly     
  after replenishing and standing 12 hrs, sprinkle 1 t      
  yeast over and stir in well. Like whole wheat starter,    
  you may have to plan longer rising times for dough        
  made with this one.                                       
-----                                                       
                                                            
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:39 pm            
PRODIGY(R) interactive personal service         01/13/93        10:56 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:54 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: SOURDOUGH POTATO-RYE BREAD                      
Categories: Breads, Sourdough                               
  Servings:  2                                              
                                                            
           NFXS18B                                          
--------------------------DAY ONE-------------------------- 
      1 c  Sd starter room temp                             
    1/4 c  Molasses                                         
      1 c  Potato water room temp                           
      2 c  Whole-wheat flour                                
--------------------------DAY TWO-------------------------- 
      1 c  Beef broth                                       
    1/4 c  Yellow cornmeal                                  
      1 c  Riced potatoes                                   
      1 tb Yeast                                            
    1/4 c  Lukewarm potato wate                             
      1 tb Salt                                             
      4 tb Butter, melted                                   
    1/2 ts Ground mace                                      
    1/2 c  Rye meal (see note)                              
    1/2 ts Nutmeg                                           
      2 c  Rye flour                                        
      2 c  White flour                                      
           Egg white wash                                   
           Poppy seeds                                      
                                                            
  DAY ONE: In large warmed bowl, combine starter,           
  molasses, potato water and whole-wheat flour. Stir        
  well, cover with plastic and a heavy towel and let        
  rise in warm place overnight or at least 12 hrs. DAY      
  TWO: Bring broth to boil, andd cornmeal and, stirring     
  constantly, cook 2 mins. Remove from heat, stir in        
  potatoes and cool to lukwarm; add to starter mixture.     
  Sprinkle yeast over lukewarm water, stir to dissolve      
  an dlet stand until foamy. Add to starter mixture with    
  salt, butter and spices. Beating constantly, add rye      
  meal, rye flour and white flour. Dough will be sticky     
  and heavy. Turn out onto floured board and, adding        
  additional flour as needed to prevent sticking, knead     
  8 mins. If dough is still sticky after 5 mins,            
  lightlyoil board and hands and finish kneading. Dough     
  will be slightly sticky to hands but should not stick     
PRODIGY(R) interactive personal service         01/13/93        10:56 AM

  to board. Form into smooth ball, place in oiled bowl,     
  turn to coat all surfaces, cover wtih towel and let       
  rise in warm place 1 hr or until double in bulk. Punch    
  down and turn out onto floured board; knead for 20        
  turns. Cover with towel and let rest 5-10 mins. Divide    
  into 2 equal portions and form each into a long loaf.     
  Place side by side on large greased baking sheet. With    
  sharp razor, cut 3 slashes from end to end 1/2 in         
  deep. Brush evenly with egg white wash, being carful      
  not to spill onto baking sheet, and sprinkle              
  generously with poppy seeds. Let rise, uncovered, in      
  warm place 45 mins or until almost double in size.        
  Bake in oven preheated to 400 20 mins; reduce heat to     
  375 and bake 30 mins longer or until bread tests done.    
  to give top a shiny dark look, place under broiler        
  and, being carful of scorching, broil until dark.         
  Transfer to wire rack and cool.                           
-----------                                                 
PRODIGY(R) interactive personal service         01/13/93        10:56 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:54 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: SOURDOUGH SAN FRANCISCO BREAD                   
Categories: Breads, Sourdough                               
  Servings:  2                                              
                                                            
           NFXS18B                                          
      1 tb Dry yeast                                        
  1 1/2 c  Warm water                                       
      1 c  Sourdough starter                                
      1 tb Sugar                                            
    1/2 tb Salt                                             
      2 tb Cider vinegar                                    
  5 1/2 c  White flour                                      
    1/2 ts Baking soda                                      
           Yellow cornmeal                                  
                                                            
  In lg warmed bowl, sprinkle yeast over water, stir to     
  dissolve and let stand until bubbly. Blend in starter,    
  sugar, salt and vinegar. Gradually beat in 3 c of the     
  flour. Beat at least 3 mins. Turn batter into a lg        
  oiled glass or ceramic bowl, cover with towel and let     
  rise in warm place 1 hr or until double in bulk.          
  Combine 1 c of the remaining flour with baking soda.      
  Stir batter down and add flour-baking soda mixture.       
  Gradually add remaining flour to make a stiff dough.      
  Turn out onto floured board and knead, adding             
  additional flour only as needed to prevent sticking,      
  approx 300 strokes of folding and turnin or until         
  dough is smooth and elastic. Sprinkle a greased baking    
  sheet with cornmeal. Form dough into 2 oblong loaves      
  and place on sheet. Cover with towel and let rise in      
  warm place 1 to 1-1/2 hr or until not quite double in     
  size. With sharp razor, slash the tops of loaves          
  diagonally. Mist with water and bake in 450 oven 10       
  mins. Reduce heat to 400 and bake 35 mins longer or       
  until bread tests done. For a harder crust, place a       
  pan of hot water on bottom of oven and mist with water    
  several times during baking. Remove pan of water after    
  15 mins of baking. Turn out onto wire rack and cool.      
  NOTE: If you like your sourdough very dar, remove the     
  baked bread from the pan or sheet and place under         
PRODIGY(R) interactive personal service         01/13/93        10:56 AM

  broiler about 2 mins, or until rich brown in color.       
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:43 pm            
PRODIGY(R) interactive personal service         01/13/93        10:56 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:54 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: SOURDOUGH RAISIN-OAT BREAD                      
Categories: Breads, Sourdough                               
  Servings:  2                                              
                                                            
           NFXS18B                                          
      1 c  Lukewarm evaporated milk                         
  1 1/2 c  Sourdough starter                                
    1/2 c  Molasses                                         
    1/4 c  Honey                                            
      4 tb Butter melted                                    
    1/2 tb Salt                                             
      1 ts Ground allspice                                  
      2 c  Unprocessed rolled oats                          
    3/4 c  Raisins*                                         
  2 1/2 c  White flour                                      
                                                            
  *Raisins are tossed lightly with a little flour. In lg    
  warmed bowl, combine milk, starter, molasses, honey,      
  butter, salt and allspice. Gradually add oats, a small    
  amount at a time, mixing in well, then stir in            
  raisins. Beat in flour, 1/2 c at a time, to form a        
  stiff dough. Turn out onto floured board and knead 5-7    
  min, adding additional flour only as needed to prevent    
  sticking. Form into smooth ball, place in oiled bowl,     
  turn to coat all surfaces, cover with dampened towel      
  and let rise in warm place at least 2 hr or until         
  double in bulk. Punch down, turn out onto board and       
  knead briefly. Cover with towel and let rise 10 mins.     
  Divide dough into 2 equal portions, form into loaves      
  and place in 2 #2 loaf pans. Cover with towel and let     
  rise in warm place 1-1/2 hr or until almost double in     
  size. Bake at 375 for 35-40 mins or until bread tests     
  done. Turn out onto wire rack, turn right side up and     
  cool.                                                     
-----                                                       
 Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:43 pm           
PRODIGY(R) interactive personal service         01/13/93        10:57 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:58 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: HERMAN STARTER                                  
Categories: Breads, Ethnic, Sourdough                       
  Servings:  1                                              
                                                            
-----------------------I.E.S.JJGF65A----------------------- 
----------------------PHILLY.INQUIRER---------------------- 
      2 tb Or 2 envelopes active dry                        
           Yeast                                            
    1/4 c  Warm water                                       
      1 c  Sugar                                            
      2 c  All purpose white flour                          
      2 c  Milk (see note)                                  
                                                            
    DAY,1: Sprinkle yeast over warm water.Add 1             
  tablespoon of the sugar and let stand a few minutes       
  until yeast is active and swelling.Combine remaining      
  sugar,flour and milk in a 4 t0 6 quart glass,plastic      
  or pottery bowl or container.(Do not use metal bowls      
  or utensils as these may retard starter growth.)With a    
  wooden spoon,stir in active yeast mixture.Cover           
  loosely with a towel so Herman can breathe.Let stand      
  in a warm draft free place overnight.                     
    DAYS,2,3,and 4:Stir daily with a wooden spoon.Keep      
  covered.Keep cool.                                        
    DAY,5: Stir in 1/2 cup sugar,1 cup milk and 1 cup       
  flour.Let stand 24 hours.                                 
    DAYS,6,7,8,and 9:Stir daily with a wooden spoon.        
    DAY,10: Repeat DAY 5,stirring in 1/2 cup sugar,1 cup    
  milk and 1 cup flour.                                     
    THIS gives you enough starter to use freely in          
  recipes and/or give away. Herman may be replenished as    
  needed but can go no more than 5 days at room             
  temperature between feedings.After feeding,wait 24        
  hours before using the renewed starter.                   
    DAILY stirring helps keep yeast mold from forming.      
    Most directions specify that Herman not be              
  refrigerated since cooler temperatures slow the growth    
  and "souring" of the starter.It is,however,a safer        
  course for busy cooks with fast growing startersHerman    
  also is freezer-friendly and may be kept on ice           
PRODIGY(R) interactive personal service         01/13/93        10:57 AM

  between baking impulses if you get board.                 
    NOTE: If desired,substitute butter-milk for milk in     
  starter for more flavor and less fat.If more starter      
  is needed,additions may be doubled when 2 or more cups    
  of starter are used.....                                  
                                                            
    AN ASIDE::: Marilyn Marter is a food columnist for      
  the Philly.Inquirer. Her speciality is finding recipes    
  for people who have lost them,or had heard of them        
  from someone else.These are tried and true recipes        
  from people who use them all the time...I say             
  this,because I do not what anyone to think this           
  starter is a flight of fancy on my part or anyone         
  elses.. Being ignorant of these matters I have copied     
  this recipe verbatem... Please enjoy,as soon as I get     
  my Breadmachine I will join you all in trying             
  this....Irwin E.                                          
 ---------                                                  
PRODIGY(R) interactive personal service         01/13/93        10:57 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:58 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: INSTANT POTATO STARTER                          
Categories: Sourdough, Breads                               
  Servings:  1                                              
                                                            
           -DON SIMMONDS   (VJHS00B)                        
--------------------------STARTER-------------------------- 
      1 pk Dry yeast,                                       
    1/2 c  Sugar                                            
      2 c  Warm water,                                      
      2 tb Salt                                             
    1/2 c  Instant potato flakes                            
---------------------------FEED---------------------------  
    3/4 c  Sugar,                                           
      1 c  Warm water,                                      
      1 ts Instant potato flakes                            
---------------------------BREAD--------------------------- 
      1 c  Starter,                                         
  1 1/2 c  Lukewarm water                                   
      1 ts Salt,                                            
    1/4 c  Sugar                                            
    1/2 c  Oil,                                             
      6 c  Flour                                            
                                                            
  STARTER:  Dissolve yeast in 1/2 C. of warm water. Add     
  remaining ingred. and stir well. Place in glass jar,      
  covered loosely with foil, plastic wrap, etc. (to         
  allow for gas expansion). Keep at room temperature for    
  24 hrs. Then place starter in frig. for 3-5 days.         
  Feed: After starter has been refrigerated 3-5 days,       
  take out and feed it above mixture. Let stand out         
  (loosely covered) all day (8-10 hrs.). Take out 1 C.      
  to use in making bread and return remaining starter to    
  frig. Keep refrigerated from 3-5 days; feed again.        
  After feeding, take out 1 C. to use in making bread,      
  or give 1 C. to a friend, or throw 1 C. away. Starter     
  must be fed again in 3-5 days. Bread: Mix first 5         
  ingred. together. Add in flour 1 C. at a time until       
  thoroughly mixed. Knead until good "elastic"              
  consistency, but don't over knead. Place approx. 2        
  Tbl. oil in bottom of large boowl; turn dough over so     
PRODIGY(R) interactive personal service         01/13/93        10:57 AM

  oiled side is facing up. Cover with dish towl; let        
  rise until double - about 8-10 hrs. Punch down, knead     
  again only a few times, mixing in flour until good        
  consistency. Divide dough in half, shape into loaves.     
  Place in ungreased loaf pans; let rise again (4-6         
  hrs.). Bake @ 350 for 25-35 min. until golden brown       
  and loaves sound hollow when tapped. Cinnamon Bread:      
  Before placing dough in loaf pans to rise, roll out,      
  brush with melted butter, sprinkle with cinnamon and      
  sugar. Roll up and place in loaf pan to rise. This is     
  a great receipe - I've enjoyed it for years! Your         
  starter should bubble a little after it has set out       
  for the day (before you feed it). If not, I have added    
  yeast to the warm water of the "feed" and added it in     
  and the starter has recovered just fine! Enjoy! And       
  let me know how you like it!                              
Don in Arlington, TX   8/28  9:40 a.m.                      
--------                                                    
PRODIGY(R) interactive personal service         01/13/93        10:58 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:58 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
I just noticed this was YOUR recipe Norma...                
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: POTATO SOURDOUGH STARTER                        
Categories: Sourdough, Breads                               
  Servings:  1                                              
                                                            
           -NORMA WRENN   (NPXR56B)                         
      1 pk Dry yeast                                        
      4 c  -warm water                                      
      2 tb Sugar                                            
      4 c  Flour                                            
      1    Potato; raw quartered                            
                                                            
  Here is a recipe from Texas Highways Cookbook.            
                                                            
  Dissolve yeast in warm water; and then mix all            
  ingredients in a 1-gallon crock.  (Do not use metal       
  container) Cover with a close-fitting lid and let the     
  starter rise until light (12 hours in warm weather,       
  longer in cool weather). Do not let the starter get       
  cold, ever. After using part of the starter, add 1 cup    
  warm water, 2 teaspoons sugar, and enough flour to mix    
  to the starter's original consistency.  Add more          
  potato occasionally as food for the yeast, but don't      
  add more yeast. Use daily for best results. Starter       
  improves with age. I am sure you will get some posts      
  for flake starters.  I do not have one.                   
                                                            
  Formatted by Elaine Radis                                 
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:46 pm            
PRODIGY(R) interactive personal service         01/13/93        10:58 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:58 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: JEWISH "CORN" BREAD (1 OF 2)                    
Categories: Jewish, Breads, Sourdough                       
  Servings:  2                                              
                                                            
  1 1/2 c  Water,warm (110 degree)                          
      1 pk Yeast, dry                                       
    1/2 ts Sugar                                            
      4 ts Salt                                             
      3 c  Rye sourdough starter                            
           Measured after stirring down                     
           At room temperature.                             
      2 c  Flour, gluten                                    
  3 1/2 c  Flour, all-purpose or as                         
           Needed.                                          
           Cornmeal (for sprinkling                         
           The baking sheets)                               
           GLAZE:                                           
      1    Egg white beaten with 2 tbs                      
           Water.                                           
           OPTIONAL TOPPING:                                
      2 ts Chernushka (black caraway)                       
           Seeds.                                           
                                                            
  You can buy chernushka "black caraway" in some health     
  food stores or from mail-order. They are nothing like     
  the familiar caraway seeds. This bread is a New York      
  specialty, usually made in bakeries.                      
                                                            
  1.  Combine 1/2 cup of the warm water, the yeast and      
  sugar and let stand until doubled in bulk, about 10       
  minutes. 2. Dissolve the salt in the remaining warm       
  water in a mixing bowl. Mix in the sourdough starter,     
  then the yeast mixture, then the gluten flour and 2       
  cups of the all-purpose flour; make a soft dough. 3.      
  Spread 1 1/2 cups flour on the kneading surface and       
  turn the dough out onto it. Knead, adding more flour      
  if necessary to make a soft dough that will hold its      
  shape. Do not overknead.. the dough should be only        
  slightly elastic, even a bit sticky. 4. Form the dough    
  into a ball and put in an ungreased bowl; cover with      
PRODIGY(R) interactive personal service         01/13/93        10:58 AM

  plastic, and let rise until doubled in bulk, about 1      
  1/2 hours. 5. Turn the dough out onto a lightly flour     
  surface and knead it a few strokes to expel air. Cover    
  with a towel and let rest for 15 minutes. 6. Divide       
  the dough in half. Form each half into a loaf by          
  flattening in to an inch-thick oval about 12 inches       
  long, then rolling it up from one long side. Pinch the    
  seam closed. Shape the ends of the oval loaves neatly     
  and plce them on two cornmeal-dusted baking sheets,       
  seam down. Cover with towels and let rise until           
  "three-quarters proofed," or not fully doubled.           
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:49 pm            
PRODIGY(R) interactive personal service         01/13/93        10:58 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:58 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: JEWISH "CORN" BREAD (2 OF 2)                    
Categories: Jewish, Breads, Sourdough                       
  Servings:  2                                              
                                                            
                                                            
  7.  While the loaves are rising, set a large roasting     
  pan containing 2 inches of boiling water on the oven      
  floor (or the lowest shelf of an electric oven) and       
  preheat the oven to 400 degrees. 8. Brush the loaves      
  with egg-white glaze, being careful not to let the        
  glaze drip onto the pan, as it sticks and burns.  With    
  a single-edged razor blade or a small, sharp knife,       
  cut three diagonal slashes, holding the blade almost      
  parallel to the surface, about 1/4 inch deep on each      
  loaf. Sprinkle the loaves with "black caraway" or         
  caraway seeds, if you like. 9. Bake for 30 minutes on     
  the middle and upper shelves of the oven, then brush      
  again with glaze, exchange shelf positions, and remove    
  the water pan. Bake for 20 to 30 minutes longer, or       
  until there is a hollow sound when you rap the bottom     
  of the loaf. 10. Cool the bread on racks.                 
                                                            
  There is no historical or etymological theory for the     
  term, "corn" in this bread.                               
   Ah-Choo in Md. 11/17 06:29 pm                            
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:50 pm            
PRODIGY(R) interactive personal service         01/13/93        10:58 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:58 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: RYE SOURDOUGH STARTER                           
Categories: Breads, Jewish, Sourdough                       
  Servings:  1                                              
                                                            
      1 pk Dry yeast                                        
      3 c  Water, tepid (80-degree)                         
  3 1/2 c  Flour, rye medium                                
      1    Onion, small, peeled and                         
           Halved.                                          
                                                            
  The 4-cup batch of starter made by this recipe is         
  enough to bake any of the rye breads requiring a rye      
  starter, with enough left over to serve as the nucleus    
  for another baking. When you "feed" leftover              
  starter... which should be done every 2 weeks or so..     
  add a little rye flour and water, using 3 parts of        
  flour to 2 of water. To build up a small amount of        
  starter to a quantity large enough for baking, do the     
  job in several steps, never adding a larger measure of    
  flour than the amount of starter on hand. Let the         
  starter stand at room temperature overnight or for up     
  to 24 hours, until it is bubbly and no longer smells      
  floury. To increase further, add more flour and water     
  in the same proportions and again let the starter         
  ferment until it is bubbly enough to use.  Store          
  leftover starter in the refrigerator between bakings      
  and "feedings," and for indefinite storage, freeze it.    
  Thaw, then feed the starter and let it ferment at room    
  temperature before use.  Makes about 4 cups.              
                                                            
  1. Dissolve the yeast in 2 cups of the tepid water,       
  then beat in 2 cups of the rye flour, beating until no    
  lumps remain. Add the onion, cover loosely with a         
  cloth, and let stand at room temperature for 24 hours.    
  2. Remove the onion.  Beat in 1 cup tepid water, then     
  1 1/2 cups rye flour. Cover with the cloth and let        
  stand for 24 hours longer. The starter should now be      
  pleasantly sour-smelling, almost beery, and bubbly.       
  (Depending upon the temperature of the room, a            
  slightly longer or shorter period of fermentation may     
PRODIGY(R) interactive personal service         01/13/93        10:59 AM

  produce this result.) TO USE: The starter is now ready    
  for use and can be refrigerated for up to 24 hours        
  before use, without further feeding. If you must hold     
  the starter longer before use, the night before it is     
  wanted, add 1/2 cup tepid water and 3/4 cup rye flour     
  and let is stand at room temperature overnight.           
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:51 pm            
PRODIGY(R) interactive personal service         01/13/93        10:59 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:58 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: QUICK SOURDOUGH FRENCH BREAD                    
Categories: Breads, Sourdough                               
  Servings:  2                                              
                                                            
           -JUDY LAUSCH DGSV34A                             
  4 1/2 c  Bread flour                                      
      2 tb Wheat germ                                       
      1 tb Sugar                                            
      2 ts Salt                                             
    1/2 ts Ginger                                           
      2 pk Fast-acting dry yeast                            
      1 c  Warm water; (120-130*)                           
      1 c  Sour cream; room temp.                           
      2 tb Vinegar                                          
      1    Egg white                                        
      1 tb Water                                            
      2 ts Poppy seeds                                      
                                                            
  1. In large bowl, combine 1 1/2 c flour, and next five    
  ingredients (wheat germ, sugar, salt, ginger and          
  yeast); blend well. Add water, sour cream and vinegar     
  to flour mixture. Blend at low speed until mositened;     
  beat 3 minutes at medium speed. Stir in an additional     
  2 to 2 1/2 c flour until dough pulls cleanly away from    
  sides of bowl. 2. On floured surface, knead in            
  remaining 1/2 to 1 c flour until dough is smooth and      
  elastic, about 5 minutes. Place dough in greased bowl;    
  cover loosely with plastic wrap and cloth towel. Let      
  rise in warm place until light and doubled in size,       
  25-35 minutes. 3. Grease large cookie sheet. Punch        
  down dough several times to remove all air bubbles.       
  Allow to rest on counter covered with inverted bowl       
  for 15 minutes. Divide dough in half; roll each half      
  to 14x8" rectangle. Starting with longest side, roll      
  up; pinch edges firmly to seal. Place seam side down      
  on greased cookie sheet; taper ends to a point. With      
  sharp knife, make five 1/4" deep diagonal slashes on      
  top of each loaf. Cover; let rise in warm place until     
  light and doubled in size, about 15 minutes. 4. Heat      
  oven to 375*F. Bake 25 minutes. In small bowl, beat       
PRODIGY(R) interactive personal service         01/13/93        10:59 AM

  egg white and water. Remove bread from oven; brush        
  with egg white mixture. Sprinkle with poppy seed.         
  Return to oven. Bake an additional 5 to 10 minutes or     
  until loaves sound hollow when lightly tapped.            
  Immediately remove from cookie sheet; cool on wire        
  racks. Makes 2 (17 oz.) loaves. A Pillsbury Bake-off      
  winning recipe, formated for you by Judy Lausch.          
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:51 pm            
PRODIGY(R) interactive personal service         01/13/93        10:59 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:58 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: SOURDOUGH STARTER                               
Categories: Breadmaker, Sourdough                           
  Servings: 15                                              
                                                            
           -LYMAN EDDY (HKDS25A                             
      4 c  Lukewarm water                                   
      1 pk Activated dry yeast                              
      1 tb VINEGAR; VERY IMPORTANT<                         
    1/4 c  Sugar                                            
      5 c  Unbleachd flour                                  
                                                            
  Pour the water into a crock or a wide mouth gallon        
  jar. Pour in the yeast and let it dissolve. Stir. Add     
  vinegar, sugar and flour. Mix. Cover w/cloth and set      
  in a warm place to sour..(2 to 3 days). When activity     
  STOPS, the mixture flattens out. An amber colored         
  liquor comes to the top..And it SMELLS.. THAT'S IT!       
  Mix it up. It will look like whipping cream. Put it in    
  a GLASS JAR with a screw type lid; place in               
  refrigerator.                                             
  IT WILL KEEP FOR MONTHS. Growing better as it             
  continues to age at a very slow pace. I have no idea      
  regarding conversion for use in BM. IF YOU DO.. Let ME    
  know..Ho-Kay? It is super in pancakes; waffles; coffee    
  cake; rolled bisquits; quick drop bisquits; cinnamon      
  rolls; cobbler; BREAD; cake; oatmeal cookies; etc.. I     
  wish you success and tasty eating.. DON'T BE AFRAID TO    
  EXPERIMENT! Good Sour Baking to You for Yours.. Lyman,    
  at Sunny, Reno Nevada                                     
   FROM: LYMAN EDDY (HKDS25A) Reformatted by Elaine         
  Radis                                                     
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:52 pm            
PRODIGY(R) interactive personal service         01/13/93        10:59 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:58 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: HERMAN WHEAT'N'HONEY STARTER                    
Categories: Sourdough                                       
  Servings: 15                                              
                                                            
           -DEBORAH SECKINGER (GDJF29B)                     
    1/2 c  Honey ; or brown sugar                           
    1/3 c  Warm water                                       
      2 tb Yeast                                            
      2 c  Milk                                             
      1 c  Whole wheat flour                                
      1 c  White flour; or unbleached                       
      1 tb Ginger                                           
    1/2 c  Whole wheat flour                                
    1/2 c  White flour; or unbleached                       
    1/4 c  Honey; or brown sugar 1/4 t                      
                                                            
  Stir well. Keep in refrigerator. Sprinkle ginger and 1    
  T. honey or brown sugar over warm water. Sprinkle         
  yeast over this and stir. Let stand in warm place to      
  double in size, about 10 minutes. Mix milk, rest of       
  honey or brown sugar, flours & yeast mixture in a         
  glass container, about the size of a gallon Pyrex jar.    
  Stir, using only a wooden spoon, since metal objects      
  will retard Herman's growth. Leave the cover on           
  loosely or place a glass plate over the top of the        
  container so Herman can breathe. Herman doubles, even     
  triples at time of vigorous rising. Place Herman in a     
  warm place overnight. Next day refrigerate, loosely       
  covered, and stir each day. This is very important        
  with Wheat'n'Honey Herman Starter as more gases form      
  in the container and are released during stirring.        
  Formation of this gas may cause the starter to appear     
  darker on top before stirring each day, but this is       
  OK. On the 5th day measure out 1 c. Herman for baking     
  and another cup to give to a friend, if you wish, then    
  feed the Herman you have left, thusly: SEE ABOVE From     
  day 5 on you may bake with Herman any day you wish,       
  always making sure you have one full cup left for         
  feeding. Feed Herman every five days. If you have a       
  lot left, feed him only 1 T. honey or brown sugar. If     
PRODIGY(R) interactive personal service         01/13/93        10:59 AM

  you have one cup or a little more left, add the same      
  ingredients as you did on the 5th day. When you share     
  a cup of Herman with friends they should feed Herman      
  the same way. From News & Observer, Raleigh, N.C.         
  10/17/90 FROM: DEBORAH SECKINGER  (GDJF29B)               
  reformatted by Elaine Radis                               
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:53 pm            
PRODIGY(R) interactive personal service         01/13/93        11:00 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:58 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: SOURDOUGH RYE                                   
Categories: Breadmaker, Sourdough                           
  Servings: 15                                              
                                                            
           -ANNA-LODI (DMSD70C)                             
  1 1/4 c  Sourdough starter                                
    1/2 c  Water                                            
  4 1/2 ts Melted butter                                    
    1/2 c  Barley flour                                     
  1 3/4 c  Bread flour w/                                   
      1 tb Gluten in bottom of cup                          
    3/4 c  Med rye flour                                    
  1 1/2 ts Salt                                             
  1 1/2 tb Sugar                                            
  1 1/2 tb Dry milk                                         
      3 ts Caraway seeds                                    
      2 ts Dried onion                                      
      2 ts Dry yeast                                        
                                                            
  This is a tasty; chewy bread.                             
   ANNA-LODI-CA                                             
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:54 pm            
PRODIGY(R) interactive personal service         01/13/93        11:00 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:58 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: BUTTERMILK CHEESE BREAD                         
Categories: Breadmaker, Sourdough, Rolls                    
  Servings: 16                                              
                                                            
           -Judy Garnett (PJXG05A)                          
      1 pk Yeast; (or 1 1/2 tsp)                            
      3 c  Bread flour                                      
      1 ts Baking powder                                    
      1 ts Salt                                             
      1 tb Sugar                                            
    1/2 c  Buttermilk                                       
    1/2 c  Sourdough starter                                
    1/4 c  Warm water                                       
      1 c  Cheddar;sharp, cubed                             
    1/2 c  Blue cheese                                      
      1 c  Green chilies; chopped                           
      1 ts Ground red pepper                                
                                                            
  Have all ingreds. at room temp. except water. Put into    
  pan in order listed. Set on White Bread setting. Check    
  whether too wet or dry during knead cycle. Correct        
  with a TBSP or so more of water or flour, if              
  necessary. This is a dense loaf and I like it best        
  toasted. Kyllikki, there is also a seed bread loaf and    
  a Potato Loaf Bread that I'll be glad to send you         
  adaptions to use s/d starter with, if you're              
  interested. 08/29 02:41 am JUDY/NC PJXG05A FROM: JUDY     
  GARNETT (PJXG05A)                                         
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:55 pm            
PRODIGY(R) interactive personal service         01/13/93        11:00 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:58 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: WHOLE WHEAT SOURDOUGH                           
Categories: Breadmaker, Sourdough                           
  Servings:  8                                              
                                                            
           -Judy Garnett PJXG05A-                           
      2 ts Yeast                                            
      2 c  Whole wheat bread flour                          
  1 1/3 c  Unbleached bread flour                           
      2 tb Buttermilk powder                                
      2 tb Vital wheat gluten                               
      2 tb Lecithin                                         
      2 ts Salt ;  lite                                     
      2 ts Wheat germ                                       
    1/2 ts Ginger                                           
      2 tb Olive oil                                        
      1 tb Honey                                            
    1/2 c  Whole wheat s/d starter (you                     
      1 c  Water ; (i use bottled h20)                      
    1/2    Margarine, room temp.                            
                                                            
  I used the whole wheat starter and experimented with      
  your whole wheat bread recipe in the DAK today. It        
  turned out great. Basically, I just halved your recipe    
  and added a few things. My DAK is a 3 cup flour model,    
  is yours? If I'm using whole wheat or rye flour, I can    
  add more flour because it doesn't rise as much. Also,     
  whenever I use whole wheat, etc. I add vital wheat        
  gluten and lecithin to aid elasticity and to help it      
  rise.                                                     
   This is what I put in the DAK and the order I used:      
  Turn the light/dark setting to 12 o'clock and set the     
  menu to Sweet Bread (the auto. one, not the manual        
  one)                                                      
  Later, at the beeps, I added 3/4 c. pecans (didn't        
  have walnuts on hand). I usually add large pieces         
  since they are kind of cut up by the B/M while knead      
  ing. We can keep experimenting with this....let me        
  know if you try it and what you add or subtract. Have     
  you ever added raisins, oatmeal or any kind of seeds?     
  The B/M gives me the lazy way out, and I wanted to see    
PRODIGY(R) interactive personal service         01/13/93        11:00 AM

  what it would do in it. Thanks so much for taking         
  precious time to post the recipe. P.S. I have some of     
  the beer s/d starter to give you when we get together,    
  but the whole wheat starter is GREAT!.                    
  Regards, 08/21 11:14 P.M. JUDY/NC PJXG05A Reformatted     
  by nElaine Radis                                          
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:56 pm            
PRODIGY(R) interactive personal service         01/13/93        11:00 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  8:59 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: DOUGH STARTER IN BREAD                          
Categories: Breadmaker, Sourdough                           
  Servings: 15                                              
                                                            
           -LYMAN EDDY (HKDS25A                             
-----------------------FOR ONE LOAF-----------------------  
      2 c  Starter                                          
      2 tb Sugar                                            
  1 1/2 ts Salt                                             
      1 tb Dry yeast                                        
      3 tb Pwd milk..dry                                    
      1 c  Warm water                                       
      2 tb Melted shortg or oil                             
  3 1/2 c  Etter for Bread flour.                           
                                                            
  Dissolve yeast in warm water. Add STARTER, sugar;         
  salt; pwd. milk and oil or shortening. Mix well.          
  Slowly add flour until dough pulls away from sides of     
  bowl. Turn out onto a floured, kneading until smooth.     
  Shape dough. Place in a well greased bread loaf pan       
  and cover w/saran type wrap. Let rise in warm place       
  till double. Bake @ 350 for 50 min.                       
   If you do not have enough STARTER to have 2 Cps for      
  bread recipe, you can use just one C. STARTER and 2 T.    
  dry yeast.                                                
                                                            
  NOTE:--> The lady who gave this to me, in Anchorage,      
  has the follow ing notation: I like the taste of the      
  bread made as above, better than the other. // So much    
  for that. When my starter is ready to use, I'm going      
  to do the whole thing in my DAK and see what              
  happens..I might really be roll ing in the dough...       
  All it can do is devour me, and the West Coast..Ha!       
                                                            
  Good Baking to you.. Oven if you're loafing'.. FROM:      
  LYMAN EDDY (HKDS25A)                                      
  Reformatted by Elaine Radis                               
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:56 pm            
PRODIGY(R) interactive personal service         01/13/93        11:01 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  9:09 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: B/M "SOUR" SOURDOUGH                            
Categories: Breadmaker, Ethnic, Sourdough                   
  Servings:  1                                              
                                                            
           -Anna Ellis DTXT63A                              
  1 1/4 c  Sourdough starter                                
    1/2 c  Water                                            
      3 c  Bread flour                                      
      1 tb Melted margarine                                 
      2 tb Sugar                                            
  1 1/2 ts Salt                                             
      2 ts Yeast                                            
                                                            
  This basic recipe was from Anna Ellis (DMSD70C). I        
  substituted oil for the margarine and with some           
  experimentation, came up with this technique: Put all     
  ingredients in the B/M and set on the dough cycle.        
  When the cycle is complete, leave the dough in the pan    
  for 3 to 4 more hours. Remove dough and squeeze out       
  gases. Cover with a damp towel and let it rest for 20     
  or 30 minutes minutes. Sprinkle corn meal on a board      
  and shape dough into two cylindrical loaves. Place        
  loaves on a cornmeal covered baking sheet. Cover again    
  with the damp towel and allow to rise for another two     
  hours. At the end of two hours, refrigerate the dough,    
  still covered, for at least 12 hours (the longer the      
  better). Take dough out of the refer, sprinkle with       
  water, and let it sit out for 4 hours. Sprinkle again     
  with water then bake at 375 for 30 minutes or until       
  brown and crusty.                                         
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:57 pm            
PRODIGY(R) interactive personal service         01/13/93        11:01 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  9:09 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: BEER SOURDOUGH STARTER                          
Categories: Breadmaker, Sourdough                           
  Servings:  1                                              
                                                            
           -KYLLIKKI FULLER (BHHJ17B)                       
      1    Beer; flat                                       
  1 1/4 c  Flour                                            
                                                            
  Mix well, let sit on counter 5-10 days, stir 3 x per      
  day. When it begins to separate into creamy thick         
  bottom and thin liquid top is ready to use in any         
  sourdough recipe. I do have a good sour bread recipe      
  if anyone needs it reposted... it's a killer for tang!    
  Kylli KYLLIKKI FULLER (BHHJ17B)                           
  Reformatted by Elaine Radis                               
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:58 pm            
PRODIGY(R) interactive personal service         01/13/93        11:01 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  9:09 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: FRENCH SOURDOUGH BREAD                          
Categories: Breadmaker, French, Sourdough                   
  Servings: 15                                              
                                                            
           -JUDY GARNETT (PJXG05A)                          
      1 pk Yeast;  (or 1 1/2 tsp)                           
      3 c  Bread flour                                      
      1 ts Salt                                             
      1 ts Sugar                                            
      1 tb Cornmeal                                         
      1 tb Gluten                                           
    1/4 ts Baking soda                                      
    1/2 c  Sourdough starter                                
      2 ts Olive oil or butter                              
      1 c  Warm water                                       
                                                            
  Put all ingreds. in order listed into pan, select         
  "French" bread and push Start.  Tip: If you can, open     
  lid and check while kneading to feel whether the dough    
  is too wet or dry. Correct it with a Tbsp. or so of       
  water or flour. Since you have made so much bread, you    
  know how the dough should feel. FROM:    JUDY GARNETT     
  (PJXG05A)                                                 
-----                                                       
 Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:59 pm           
PRODIGY(R) interactive personal service         01/13/93        11:02 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  9:10 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: SOURDOUGH PEASANT BREAD                         
Categories: Sourdough, Breadmaker                           
  Servings:  1                                              
                                                            
------------------DONNA G BM COOKBOOK III------------------ 
           -posted by Gaye Levy DTXT63A                     
  1 1/8 c  Sourdough starter                                
    1/2 c  Water                                            
  1 1/4 ts Sugar                                            
    3/4 ts Salt                                             
  2 1/4 c  Bread flour                                      
  1 1/2 ts Yeast                                            
                                                            
  This is for the medium sized loaf which, depending on     
  how active my starter is at the moment, will rise to      
  the top of my Hitachi B101.                               
                                                            
  If I want an extra sour loaf, I will use the starter      
  two or three days after feeding. This produces a          
  shorter loaf with a heavier texture.                      
                                                            
  For a light and fluffy loaf, I feed the starter first,    
  then let it sit on the counter for 8 to 10 hours          
  before using. I make sure it is very foamy when I put     
  it in the B/M.                                            
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 09:00 pm            
PRODIGY(R) interactive personal service         01/13/93        11:02 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  9:10 PM
 
TO:      NORMA WRENN   (NPXR56B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: R-MM SOURDOUGH/NORMA
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: SOURDOUGH STARTER                               
Categories: Breadmaker, Sourdough                           
  Servings:  1                                              
                                                            
           -KYLLIKKI FULLER (BHHJ17B)                       
  1 3/4 c  Flour                                            
  1 3/4 c  Water; warm (110-115f) wate                      
      1 pk Yeast  ; (not rapid rise, i                      
      1 tb Sugar                                            
                                                            
  Mix well in glass, plastic or ceramic bowl.(use no        
  metal) Sit on counter, cover with cloth and stir 3 x      
  day for 5-10 days, until it separates into thick          
  creamy bottom and a thin grey-yellow top (the 'wine').    
  Now ready to use. I store it on my counter as I use       
  every 3 days or less. I store rarely used beer starter    
  in fridge. Always feed (or replenish) every 10 days,      
  either by removing 1 cup and throwing it away or          
  giving away, and adding 3/4 c flour and 3/4 c water to    
  remainder, or by stirring in 1 tsp sugar. I cover with    
  a cheesecloth, doubled. The consistency ranges from       
  thin cream to cake batter, depending on proportions of    
  flour and water, and weather. Oh, the starter might       
  look "dead" to you at times, but just replenish and       
  see if it starts bubbling within about 4 hours, if so,    
  it is still alive and kicking. Hope I got it all in,      
  write if you need more info... Kylli in sunny KC, MO      
  FROM: KYLLIKKI FULLER (BHHJ17B)                           
                                                            
-----                                                       
Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 09:00 pm            
PRODIGY(R) interactive personal service         01/13/93        11:02 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/05  6:35 PM
 
TO:      ALL
FROM:    AH BROWN   (BSJR42A)
SUBJECT: R-MM VARENIKAS..HUH?
 
Here is the recipe as it was written in the book. How does  
one cook them?                                              
---------- Recipe via Meal-Master (tm) v7.01 (*P)           
                                                            
     Title: Varenikas                                       
Categories: Jewish, Main dish                               
  Servings:  5                                              
                                                            
      2 c  Potatoes, mashed                                 
      3    Eggs, well beaten                                
    1/4 c  Matzah cake meal                                 
           Salt & white pepper to taste                     
      1 c  Meat filling (any leftover                       
           Chicken or beef, ground)                         
           Matzah meal                                      
                                                            
  Use mashed potatoes made with chicken fat.  Combine       
  potatoes, 2 eggs, cake meal and salt and pepper to        
  taste.  Form into 10 flat patties, place a spoonful of    
  meat filling on each and roll the patty over the          
  filling until it is completely covered.  Flatten the      
  Vareninkas slightly.  Dip them in the third egg until     
  covered on all sides and roll in the matzah meal until    
  completely coated.                                        
 ***This is where my recipe  stops...can anybody tell me,   
what happens now?**                                         
-----                                                       
Ah-Choo, T.D. in Md.- 01/05 06:28 pm                        
PRODIGY(R) interactive personal service         01/13/93        11:04 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/11  9:33 PM
 
TO:      ALL
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: R-MM-CHOCOLATE PCORN
 
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: Milk chocolate popcorn                          
Categories: Snacks, Popcorn                                 
  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                                   
                                                            
-----                                                       
Diana (:>)                                                  
51st state                                                  
BUZZY BUZZ                                                  
01/11 18:22PST                                              
PRODIGY(R) interactive personal service         01/13/93        11:05 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/08  8:12 AM
 
TO:      ALL
FROM:    KEVIN WILSON   (MHDT47A)
SUBJECT: R-MM WW 4 JIM INNESS
 
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: Quiche Lorraine....pdpp83a                      
Categories: Ww, Low-cal, Cheese/eggs, Main dish             
  Servings:  1                                              
                                                            
    1/2 c  Evaporated skim milk                             
      1    Egg                                              
      1 oz Swiss cheese, shredded                           
      1 t  Imitation bacon bits                             
      1 t  Grated parmesan cheese                           
           Dash of pepper                                   
                                                            
  Preheat oven to 350 D. Prepare a 10 oz. custard cup or    
  1 1/2 cup casserole with non-stick spray. In a small      
  bowl, beat together egg and milk. Stir in Swiss           
  cheese, bacon bits and pepper. Pour into prepared         
  container and sprinkle with parmesan cheese. Place in     
  an 8x8x2 baking dish that has about 1" of boiling         
  water in it. Bake for 25-30 minutes or until a knife      
  inserted in the center comes out clean. Let stand for     
  5 minutes before serving. WW Exchanges: 2 protein, 1      
  milk, 20 optional calories.                               
                                                            
-----                                                       
PRODIGY(R) interactive personal service         01/13/93        11:05 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/09  7:12 AM
 
TO:      ALL
FROM:    KEVIN WILSON   (MHDT47A)
SUBJECT: R-MM WW 4 JIM INNESS
 
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: BLACK-EYED PEA-CORN SALAD                       
Categories: Ww, Low-cal, Salads, Vegetables                 
  Servings:  4                                              
                                                            
-------------------JOYCE BURTON, PDPP83A------------------- 
      2 ts Sesame oil                                       
      2 ts Peanut oil                                       
      1 c  Scallions; chopped, cut into                     
           1" pieces                                        
      1 tb Fresh ginger; chopped                            
      2 tb Orange juice                                     
      1 tb Rice wine vinegar                                
      2 ts Low-sodium soy sauce                             
    1/2 ts Granulated sugar                                 
    1/8 ts Oriental chili paste;                            
           (available at Asian markets)                     
      1 c  Cooked corn; drained                             
      1    Medium red bell pepper;diced                     
      1    Medium yellow bell pepper;                       
           Diced                                            
      1 c  Chicory; coarsely chopped                        
      8 oz Cooked blk-eyed peas;drained                     
                                                            
  1. In small nonstick skillet, heat sesame and peanut      
  oil; add scallions and ginger. Cook, stirring             
  frequently, 2 minutes. Remove from heat. Whisk in         
  juice, vinegar, soy sauce, sugar and chili paste; set     
  aside. 2. In large bowl, combine corn, peppers,           
  chicory and black-eyed peas. Add dressing; toss to mix    
  well. Cover and refrigerate until ready to serve. Each    
  serving provides: 1 FA, 1 P, 2 V, 1/2 B, 5 C. Per         
  serving: 186 cal, 7 g pro, 5 g fat, 31 g car, 418 mg      
  sod, 0 mg chol. Source: Weight Watchers Magazine,         
  August, 1992. Formtted by Joyce Burton ... PDPP83A.       
                                                            
-----                                                       
PRODIGY(R) interactive personal service         01/13/93        11:06 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/12  8:38 PM
 
TO:      J BECKER   (JSHM81B)
FROM:    ELAINE RADIS   (BGMB90B)
SUBJECT: RR-GENERAL TSO'S CHK
 
But of course...here is one I have on a floppy and I will   
try and remember to get the rest...unless Michael or Elayne 
gets here before I come back in the morning...              
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: GENERAL TSO'S CHICKEN                           
Categories: Poultry, Chinese, Hom                           
  Servings:  4                                              
                                                            
    3/4 lb Boneless chicken breast                          
      2 ts Dark soy sauce                                   
      2 ts Rice wine or dry sherry                          
      1 ts Finely chopped ginger root                       
      1 ts Cornstarch                                       
      1 ts Sesame oil                                       
    1/3 c  Oil, preferably peanut                           
      2    Dried red chiles                                 
           - cut in half lengthwise                         
      1 tb Chopped fresh orange peel OR                     
      2 ts - dried citrus peel                              
           -(soaked & coarsely chopped)                     
    1/2 ts Roasted Sichuan peppercorns                      
           * (finely ground), optional                      
      2 ts Dark soy sauce                                   
    1/4 ts Salt                                             
      1 ts Sugar                                            
    1/2 ts Sesame oil                                       
                                                            
  CUT CHICKEN INTO THIN SLICES 2 inches long, cutting       
  against the grain. Put it into a bowl together with       
  the soy sauce, rice wine or sherry, ginger, cornstarch    
  and 1 teaspoon sesame oil. Mix well, and then let the     
  mixture marinate for about 20 minutes. Heat the oil in    
  a wok or large skillet until it is very hot. Remove       
  the chicken from the marinade with a slotted spoon.       
  Add it to the pan and stir-fry it for 2 minutes until     
  it browns. Remove it and leave to drain in a colander     
  or sieve. Pour off most of the oil, leaving about 2       
  teaspoons. Reheat the pan over a high heat and then       
  add the dried chiles. Stir-fry them for 10 seconds,       
  and then return the chicken to the pan. Add the rest      
  of the ingredients and stir-fry for 4 minutes, mixing     
  well. Serve the dish at once.                             
                                                            
PRODIGY(R) interactive personal service         01/13/93        11:06 AM

  KEN HOM                                                   
                                                            
  PRODIGY GUEST CHEFS COOKBOOK                              
                                                            
-----                                                       
                                                            
Enjoy!!! * Elaine/FRAMINGHAM * 01/12/93 08:30 pm            
PRODIGY(R) interactive personal service         01/13/93        11:07 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/13 10:41 AM
 
TO:      JOYCE BURTON   (PDPP83A)
FROM:    NORMA WRENN   (NPXR56B)
SUBJECT: RR-SUN-DRIED TOMS
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.03 (*P)           
                                                            
      Title: OVEN-DRIED TOMATOES                            
 Categories: Vegetables, Misc, Kump                         
   Servings:  1                                             
                                                            
                                                            
        Olive oil                                           
        Salt and pepper                                     
        Tomatoes, preferably plum                           
        Fresh herbs (optional):                             
        -Thyme, rosemary, oregano,                          
        -=OR=- garlic                                       
                                                            
  PREHEAT OVEN TO 325F. Lightly oil a cookie sheet or       
  baking pan with olive oil and sprinkle with salt and      
  pepper. Slice tomatoes (plum tomatoes work best)          
  crosswise into 1-inch slices. Pack tightly together on    
  the pan; ideally the tomatoes should fill the entire      
  pan. Drizzle the tomatoes lightly with olive oil,         
  sprinkle with salt and pepper, and sprinkle with fresh    
  herbs if desired (use thyme, rosemary, oregano or         
  garlic, alone or in combination). Roast for 45 minutes    
  to a hour. The tomatoes should be shrivelled and          
  dehydrated without burning. The flavor will get more      
  intense and rich the longer the tomatoes are left in      
  the oven.                                                 
                                                            
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK                 
                                                            
-----                                                       
                                                            
 01/13 09:30 am   Norma - Abilene TX                        
PRODIGY(R) interactive personal service         01/13/93        11:08 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/13 10:41 AM
 
TO:      JOYCE BURTON   (PDPP83A)
FROM:    NORMA WRENN   (NPXR56B)
SUBJECT: RR-SUN-DRIED TOMS
 
                                                            
                                                            
---------- Recipe via Meal-Master (tm) v7.03 (*P)           
                                                            
      Title: OVEN-DRIED TOMATOES                            
 Categories: Vegetables, Misc, Kump                         
   Servings:  1                                             
                                                            
                                                            
        Olive oil                                           
        Salt and pepper                                     
        Tomatoes, preferably plum                           
        Fresh herbs (optional):                             
        -Thyme, rosemary, oregano,                          
        -=OR=- garlic                                       
                                                            
  PREHEAT OVEN TO 325F. Lightly oil a cookie sheet or       
  baking pan with olive oil and sprinkle with salt and      
  pepper. Slice tomatoes (plum tomatoes work best)          
  crosswise into 1-inch slices. Pack tightly together on    
  the pan; ideally the tomatoes should fill the entire      
  pan. Drizzle the tomatoes lightly with olive oil,         
  sprinkle with salt and pepper, and sprinkle with fresh    
  herbs if desired (use thyme, rosemary, oregano or         
  garlic, alone or in combination). Roast for 45 minutes    
  to a hour. The tomatoes should be shrivelled and          
  dehydrated without burning. The flavor will get more      
  intense and rich the longer the tomatoes are left in      
  the oven.                                                 
                                                            
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK                 
                                                            
-----                                                       
                                                            
 01/13 09:30 am   Norma - Abilene TX                        
PRODIGY(R) interactive personal service         01/13/93        11:12 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/07  2:09 PM
 
TO:      ALL
FROM:    GAYE LEVY   (DTXT63A)
SUBJECT: S: BEST R OF 1992
 
This recipe takes first place in my book as the BEST of 93!!
Thanks Judy!!                                               
                                                            
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: ITALIAN CHICKEN DINNER                          
Categories: Crockpot, Poultry, Ethnic                       
  Servings:  6                                              
                                                            
           -Judy Garnett PJXG05A                            
      1    Sm Cabbage; cut in wedges                        
      1 c  Mushrooms; canned                                
      2 tb Tapioca; quick cooking                           
      1    Chicken; broiler or fryer -                      
           And frozen                                       
      1    Jars Meatless spaghetti sauc                     
           Parmesan cheese; grated                          
  In a 3 1/2 to 6 quart crockery cooker place cabbage       
  wedges, onion and mushrooms.  Sprinkle tapioca over       
  vegetables. Place FROZEN chicken pieces atop              
  vegetables. Pour spaghetti sauce over chicken. Cover;     
  cook on low-heat setting for 10 to 12 hours.  Transfer    
  to a serving platter. Sprinkle with Parmesan Cheese.      
  Makes 6 servings.                                         
                                                            
  Notes from Gaye:  The original recipe did not indicate    
  the amount of onion to use.  I used 1/4 cup dried         
  chopped onion (equivalent to one onion).  I used 1 cup    
  of Ragu Garden Style with Tomatoes, Garlic and Onions.    
  Also, I used fresh, skinned chicken breasts.              
                                                            
-----                                                       
                                                            
  Gaye//happy to be home in WA State//  01/07 10:58 am      
PRODIGY(R) interactive personal service         01/13/93        11:14 AM

         FOOD AND WINE CLUB
TOPIC:   FOOD SOFTWARE
TIME:    01/10  4:34 PM
 
TO:      ALL
FROM:    NORMA WRENN   (NPXR56B)
SUBJECT: WAR--NEUTRAL ZONE
 
Being of peace-loving nature I really don't want to become  
involved in this war...  just want to stay in the middle    
of the recipe slinging road.  In order to keep fuel to the  
fire so that I can capture some of these good recipes, I    
will submit a little ammunition to keep it going.           
---------- Recipe via Meal-Master (tm) v7.03 (*P)           
      Title: PICKLED BLACK EYED PEAS                        
 Categories: Vegetables, Relishes, Nw, Ugh/good?            
   Servings: 12                                             
                                                            
--------------------NORMA WRENN NPXR56B-------------------  
      1 lb Dried black eyed peas                            
      2 c  Italian salad dressing                           
      2 c  Green pepper; diced                              
  1 1/2 c  Onion; diced                                     
    1/2 c  Jalapeno peppers; finely                         
           -minced                                          
      2 oz Pimiento; diced; drained                         
      1 tb Garlic; finely chopped                           
           -Salt to taste                                   
           Hot pepper sauce; to taste                       
      1 c  Parsley; chopped; optional                       
                                                            
  Soak peas overnight.  Cook until just tender about 40     
  minutes.  Do not over cook.  Drain peas.  In a large      
  bowl, combine peas and salad dressing. Let peas cool.     
  Add green pepper, onion, green onion, jalapenos,          
  pimiento, garlic, salt, hot pepper sauce and parsley.     
  Marinate overnight. Serve as a relish, on a bed of        
  lettuce as a salad or can be sutffed in a tomato.         
  Yield:  10-12 servings                                    
                                                            
  Source:  Celebrate San Antonio A Cookbook by the San      
  Antonio Junior Forum                                      
                                                            
-----                                                       
                                                            
 01/10 03:25 pm   Norma - Abilene TX                        
PRODIGY(R) interactive personal service         01/13/93        11:15 AM

         FOOD AND WINE CLUB
TOPIC:   HEALTHY EATING
TIME:    01/11  6:18 PM
 
TO:      MOLLIE BIGGS   (TXTH35A)
FROM:    MARGARET HERRICK   (FTVF26A)
SUBJECT: LOWCAL CRANBERRY SAU
 
Hi, Mollie,  I'm from the McDougall subjects where we never 
eat turkey or other animal products any more or any fats or 
refined sugar either.  The way I make cranberry sauce is to 
cook it up with apple juice concentrate as a sweetener.  For
juice, cook the cranberries in fresh apple cider.  Makes it 
sweet enough. For cranberry relish, grind  cranberries, 2   
red (cored) apples, an orange and 1 cup of raisins together.
PRODIGY(R) interactive personal service         01/13/93        11:18 AM

         FOOD AND WINE CLUB
TOPIC:   HEALTHY EATING
TIME:    01/10 11:27 AM
 
TO:      ALL
FROM:    DENNIS SPIVEY   (NGNR19A)
SUBJECT: WW MUFFINS FOR JILL
 
Here are some "substitutes for the Banana Muffins Jill, as  
well as a few others I had handy.  Hope some of them sound  
good to you.                                                
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: WW Pumpkin Muffins (No Fat)                     
Categories: Ww, Breads                                      
  Servings:  2                                              
                                                            
           -Kathleen Kincaid  NRRN96A                       
      1 c  Pumpkin                                          
      1 ts Cinnamon                                         
      2    Eggs                                             
      1 ts Vanilla                                          
      6 tb Flour                                            
      1 ts Baking powder                                    
      4 tb Raisins                                          
    1/2 c  Carrots; grated                                  
    2/3 c  Powdered milk                                    
     10 pk Sweet & Low                                      
      2 ts Pumpkin pie spice                                
                                                            
  Mix all ingredients.  Spray muffin tin with Pam.          
  Divide equally.  Bake at 350 F. for 25 minutes.  Makes    
  12 muffins.  Read this part carefully:  Each serving      
  (of six (6) muffins, yes six muffins), equals the         
  following Weight Watchers Exchanges:  1 Bread, 1          
  Fruit, 1 Milk, 1 Protein and 1 1/2 Vegetables.  This      
  is a no fat recipe!  You may substitute Egg Beaters       
  for the eggs and Equal for the Sweet and Low.  Freeze     
  well.                                                     
                                                            
-----                                                       
Dennis Spivey-Golden, CO                                    
PRODIGY(R) interactive personal service         01/13/93        11:19 AM

         FOOD AND WINE CLUB
TOPIC:   HEALTHY EATING
TIME:    01/10 11:27 AM
 
TO:      ALL
FROM:    DENNIS SPIVEY   (NGNR19A)
SUBJECT: WW MUFFINS FOR JILL
 
Forgot to write down my Subject, so I hope this appears with
the rest of my posts for you Jill.                          
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: WW Apple Muffins (No Fat)                       
Categories: Ww, Breads                                      
  Servings:  2                                              
                                                            
           -Kathleen Kincaid  NRRN96A                       
    1/2 c  Applesauce                                       
    1/2 c  Apples; diced                                    
      1 ts Cinnamon                                         
    1/8 ts Cloves                                           
      2    Eggs                                             
      6 tb Flour                                            
      1 ts Baking powder                                    
    2/3 c  Powdered milk                                    
     10 pk Sweet and Low                                    
      1 ts Vanilla                                          
    1/2 c  Carrots; grated                                  
                                                            
  Mix all ingredients.  Spray muffin tin with Pam.          
  Divide equally.  Bake at 350 F. for 25 minutes.  Makes    
  12 muffins which is TW0 SERVINGS of SIX (yes 6)           
  MUFFINS EACH.  For each six (6) muffins the following     
  counts apply:  1 Bread, 1 Fruit, 1 Milk, 1 Protein and    
  1/4 Vegetable.  This recipe is no fat.  You may           
  substitute Egg Beaters for the eggs and Equal for the     
  Sweet and Low.  Freeze well.                              
                                                            
-----                                                       
Dennis Spivey-Golden, CO                                    
PRODIGY(R) interactive personal service         01/13/93        11:19 AM

         FOOD AND WINE CLUB
TOPIC:   HEALTHY EATING
TIME:    01/10 11:27 AM
 
TO:      ALL
FROM:    DENNIS SPIVEY   (NGNR19A)
SUBJECT: WW MUFFINS FOR JILL
 
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: WW Carrot Muffins (No Fat)                      
Categories: Ww, Breads                                      
  Servings:  2                                              
                                                            
           -Kathleen Kincaid  NRRN96A                       
  1 1/2 c  Carrots; grated                                  
      1 ts Cinnamon                                         
    1/8 ts Cloves                                           
      1 ts Orange peel                                      
      2    Eggs                                             
      4 tb Raisins                                          
      1 ts Vanilla                                          
      6 tb Flour                                            
      1 ts Baking Powder                                    
    2/3 c  Powdered milk                                    
      1    Amount of brown sugar Twin                       
           - to equal 20 tsp. sugar                         
                                                            
  Mix all ingredients.  Spray muffin tin with Pam.          
  Divide equally.  Bake at 350 F. for 25 minutes.  Makes    
  12 muffins which is TWO SERVINGS of SIX (yes 6)           
  MUFFINS EACH.  For each six (6) muffins the following     
  counts apply:  1 Bread, 1 Fruit, 1 Milk, 1 Protein and    
  3/4 Vegetable.  This is a no fat recipe.  Can             
  substitute Egg Beaters for the eggs and use Equal         
  instead of Sweet and Low.  Freeze well.                   
-----                                                       
Dennis Spivey-Golden, CO                                    
PRODIGY(R) interactive personal service         01/13/93        11:19 AM

         FOOD AND WINE CLUB
TOPIC:   HEALTHY EATING
TIME:    01/10 11:27 AM
 
TO:      ALL
FROM:    DENNIS SPIVEY   (NGNR19A)
SUBJECT: WW MUFFINS FOR JILL
 
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: WW Apple and Cheddar Corn Muffins               
Categories: Breads, Low-cal                                 
  Servings: 12                                              
                                                            
           Cherri Langley   RVSN34B                         
  1 2/3 c  Flour                                            
      1 ts Flour                                            
  1 1/2 oz Uncooked yellow corn meal                        
      1 tb Baking powder                                    
    3/4 lb Apples;cored,pared,finely                        
             chopped..wt before cutting                     
    1/2 c  Corn;thawed frozen                               
  2 1/4 oz Cheddar;reduced fat,shredded                     
    1/3 c  Sugar                                            
      1 ds Cinnamon                                         
      1 ds Nutmeg                                           
    1/3 c  Corn oil                                         
      2 ts Corn oil                                         
      3    Eggs; lightly beaten                             
                                                            
  1.  Preheat oven to 400 F.  Line 12 muffin pan cups       
  with paper baking cups.                                   
  2.  In large bowl combine flour, cornmeal, and baking     
  powder.  Add apples, corn, cheese, sugar, cinnamon,       
  nutmet, stirring to combine.  In small bowl, beat eggs    
  and oil; stir into flour mixture (do not                  
  overbeat...the mixture will be stiff). 3.  Fill baking    
  cups and bake in center of oven for 15 minutes. Makes     
  12 muffins.  ONE MUFFIN= 1 1/2 F, 1/2 P, 1 B, 1/4 F,      
  25 Optional cal.                                          
  Cherri Langley said the recipe is from Simply Light       
  Cooking cookbook she obtained at a Weight Watchers        
  meeting.  Said cookbook was just great!                   
                                                            
-----                                                       
Dennis Spivey-Golden, CO                                    
PRODIGY(R) interactive personal service         01/13/93        11:19 AM

         FOOD AND WINE CLUB
TOPIC:   HEALTHY EATING
TIME:    01/10 11:27 AM
 
TO:      ALL
FROM:    DENNIS SPIVEY   (NGNR19A)
SUBJECT: WW MUFFINS FOR JILL
 
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: WW Cinnamon Rolls                               
Categories: Breads, Low-cal                                 
  Servings: 10                                              
                                                            
           -WRSD61A                                         
     10 oz Buttermilk Biscuits, Refrig.                     
           -(10 biscuits in "tube")                         
      5 ts Margarine; melted                                
      5 ts Brown sugar; packed, divided                     
      1 ts Cinnamon                                         
    1/2 c  Raisins; dark                                    
      2 tb Raisins; dark                                    
      5 ts Powdered sugar; sifted                           
      2 ts Water                                            
                                                            
  Preheat oven to 400 F.  Spray 8x8x2 inch baking pan;      
  set aside.  Separate biscuits; using fingers, flatten     
  each into 3" circle.  Brush each circle with an equal     
  amount of the margarine, sprinkle each with 1/4 t         
  brown sugar and an equal amount of cinnamon, then top     
  each with 1T raisins. Roll each circle jelly-roll         
  fashion and arrange in two rows, seam side down, in       
  sprayed pan.  Bake until rolls are puffed and golden      
  brown, 8-12 minutes.  Transfer pan to wire rack and       
  lets rolls cool in pan.                                   
       In small bown or cup combine remaining 2 1/2 t       
  brown sugar and the powdered sugar, add water, 1 t at     
  a time, stirring constantly until mixture is smooth       
  and syrupy.  Remove rolls to serving platter, brush       
  each with an equal amount of sugar mixture.               
  Makes 10 servings of 1 roll each.  Each serving           
  provides: 1 BREAD, 1/2 FAT, 1/2 FRUIT and 20 OPTIONAL     
  CALORIES.  Per serving: 143 calories, 5 g fat.            
  Source:  WW Favorite Recipes (1986).  Hard to eat just    
  one!!                                                     
                                                            
-----                                                       
 Dennis Spivey--Golden, CO  These are GREAT!!!!!            
PRODIGY(R) interactive personal service         01/13/93        11:20 AM

         FOOD AND WINE CLUB
TOPIC:   HEALTHY EATING
TIME:    01/10 11:27 AM
 
TO:      ALL
FROM:    DENNIS SPIVEY   (NGNR19A)
SUBJECT: WW MUFFINS FOR JILL
 
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: Oatmeal-apple Muffins                           
Categories: Breads                                          
  Servings: 12                                              
                                                            
      2 oz Egg Beaters                                      
      1 c  Skim milk                                        
      3 ts Polyunsaturated oil                              
      1 c  Whole wheat flour                                
      3 ts Baking powder                                    
      1 c  Uncooked rolled oats                             
      1 c  Raisins                                          
      1 c  Peeled, chopped apples                           
                                                            
  Preheat oven to 425 degrees F.  and grease muffin         
  tins.  Mix egg whites, milk, and oil in bowl.  Add dry    
  ingredients and mix.  Fold in raisins and apples.         
  Place batter in muffin tins; fill each 3/4 full.  Bake    
  about 20 minutes or until centers seem dry.               
                                                            
-----                                                       
Dennis Spivey-Golden, CO                                    
PRODIGY(R) interactive personal service         01/13/93        11:20 AM

         FOOD AND WINE CLUB
TOPIC:   HEALTHY EATING
TIME:    01/10 11:27 AM
 
TO:      ALL
FROM:    DENNIS SPIVEY   (NGNR19A)
SUBJECT: WW MUFFINS FOR JILL
 
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: WW Apple-orange Spice Muffins                   
Categories: Ww, Breads                                      
  Servings:  4                                              
                                                            
    3/4 c  Flour                                            
  1 1/2 ts Baking powder                                    
    1/2 ts Cinnamon                                         
    1/4 ts Baking soda                                      
      1    Dash Salt, nutmeg, & cloves                      
    1/3 c  Instant nonfat dry milk powd                     
      2 tb Plus 2 tsp. margarine                            
      1 tb Plus 1 tsp. Fimrly packed                        
      1    Brown sugar                                      
      1    Large egg, separated                             
      2    Sm. pared, grated applies                        
      2 tb Raisins                                          
      1 tb Plus 1 tsp. frz. concen.                         
           Apple juice (no sugar added)                     
      1    Grated orange peel                               
      1    Dash cream of tartar                             
                                                            
  Preheat oven to 375 degrees F.  Into small bowl sift      
  together flour, baking powder, cinnamon, baking soda,     
  salt, nutmeg and cloves; stir in milk powder and set      
  aside.  In mixing bowl cream margarine with sugar; add    
  egg yolk and, using electric mixer on medium speed,       
  beat until thick and creamy.  Add apples, raisins,        
  juice, and orange peel and stir to combine; add flour     
  mixture and beat until well blended.  In separate         
  bowl, using clean beaters and mixer on high speed,        
  beat egg white with cream of tartar until stiff but       
  not dry; fold into batter.  Spray eight 2 1/2 inch        
  diameter nonstick muffin pan cups with nonstick           
  cooking spray; spoon 1/8 of batter into each sprayed      
  cup (each will be about 2/3 full) and partially fill      
  remaining cups with water (this will prevent pan from     
  burning and/or warping).  Bake 20 to 25 minutes (until    
  cake tester, inserted in center, comes out clean).        
  Remove pan from oven and carefully drain off water        
  (remember, it will be boiling hot); remove muffins to     
  wire rack and let cool.  Makes 4 servings of 2 MUFFINS    
  EACH!                                                     
PRODIGY(R) interactive personal service         01/13/93        11:20 AM

                                                            
  EACH SERVING PROVIDES:  1 B, 2 F, 1 FR, 1/4 M, 40         
  OPTIONAL CALORIES.                                        
                                                            
  Per serving:  267 calories; 6 g protein; 9 g fat; 40 g    
  carbohydrate; 177 mg calcium; 343 mg sodium; 70 mg        
  cholesterol.                                              
                                                            
-----                                                       
Dennis Spivey-Golden, CO                                    
                                                            
If you need other recipes, just write and I will try and    
help you out if I can.  I have quite a few recipes and new  
ones appear here and on the Food Software topic all the     
time.                                                       
PRODIGY(R) interactive personal service         01/13/93        11:21 AM

         FOOD AND WINE CLUB
TOPIC:   HOLIDAY & ENTERTAIN
TIME:    01/12  2:08 PM
 
TO:      DIANA HABERKAMP   (WPFD15A)
FROM:    BETTY WHITE   (TPRT81C)
SUBJECT: BLUE PUNCH
 
 Hi Diana,  I will share with you what we did for blue      
punch, very simple too.  We bought two packages of Kool-Aid,
flavor 'Great Bluedini', mixed with 2 cups of sugar and one 
gallon of bottled water, in the punch bowl.  Surround the   
punch bowl with fresh floral arrangement of your choice. We 
floated a small plastic duck in the punch bowl and everyone 
loved it. (we knew it was a boy).  Betty in sunny fl.       
PRODIGY(R) interactive personal service         01/13/93        11:22 AM

         FOOD AND WINE CLUB
TOPIC:   HOLIDAY & ENTERTAIN
TIME:    01/13  9:34 AM
 
TO:      KELLY CALLAHAN   (MNST46B)
FROM:    PATRICIA MOORE   (VCHD83C)
SUBJECT: CHAMPANGE PUNCH
 
Hi Kelly!   I have this recipe for punch that I think you'll
love.  It was a big hit at my sisters' bridal shower.       
                                                            
2 quarts rainbow sherbert                                   
1-1/2 cups ICE cold water (or ice cubes to keep cold)       
1 (12oz) can frozen lemonade concentrate, thawed            
2-3 bottles champagne                                >>>>>>>
Scoop sherbert into a large punch bowl.  Add water and      
lemonade concentrate, stir just till combined.  Slowly pour 
champagne down the side of the bowl.  Stir gently to mix.   
                                                            
For the shower there were a few pregnant people, so I also  
made a non-alcoholic punch using the same recipe, except    
with lemon-lime soda(2 liters) instead of champagne.        
                                                            
                    I hope you enjoy it!!                   
                                                            
                         ~~~Trish in PA~~~                  
