MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Northwest Cheesecake Supreme
 Categories: Cyberealm, Desserts, Cheesecake
      Yield: 12 servings
 
MMMMM-----------------DESSERT FROM CHEF FREDDY'S----------------------

MMMMM-----------------------FOR THE CRUST----------------------------
      1 c  Graham cracker crumbs
      3 tb Sugar
      3 tb Parkay margarine [melted]

MMMMM----------------------FOR THE FILLING---------------------------
      1 c  Sugar
     32 oz Philadelphia Brand Cream
           -Cheese [softened]
      3 tb Flour
      4 md Eggs
      1 c  Sour cream
      1 tb Vanilla
     21 oz Fruit pie filling
 
  To make the crust...
     Combine the crumbs, sugar and margarine and press onto the bottom
  of a 9" spring form pan and bake at 325 for 10 min...
  
  To make the filling...
     Combine the cream cheese, sugar and flour, mixing at med. speed
  with an electric mixer, until well blended... Add the eggs one at a
  time, mixing well after each addition, then blend in the sour
  creamand vanilla and pour over the crust... Bake at 450 for 10 min.,
  then reduce oven temp. to 250 and continue baking for 1 hour...
     Loosen cake from rim of pan and cool before removing... Chill, and
  top with the pie filling just before serving...
  
  Presented for your delight from the Kraft Philadelphia Brand Cream
  Cheese cookbook by Fred Goslin in Watertown NY on CYBEREALM BBS
  (315)-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Forest Cheesecake Delight
 Categories: Cyberealm, Desserts, Cheesecake
      Yield: 10 servings
 
MMMMM-----------------HEAVEN FROM CHEF FREDDY'S----------------------

MMMMM-----------------------FOR THE CRUST----------------------------
      1 c  Chocolate wafer crumbs
      3 tb Parkay margarine [melted]

MMMMM----------------------FOR THE FILLING---------------------------
     16 oz Philadelphia Brand Cream
           -Cheese [softened]
    2/3 c  Sugar
      2 lg Eggs
      6 oz Chocolate chips [melted]
    1/4 ts Almond extract

MMMMM----------------------FOR THE TOPPING---------------------------
     21 oz Cherry pie filling
           Frozen whipped topping
 
      >>>> Raspberry pie filling may be substituted for the cherry <<<<
  
  To make the crust...
     Combine the crumbs and margarine; and press onto the bottom of a 9"
  springform pan... Bake at 350 for 10 min...
  
  To make the filling...
     Combine cream cheeseand sugar, mixing at med. with an electric
  mixer until blended... Add eggs one at a time mixing well after each
  addition... Blend in the chocolate and the extract, and pour over
  crust...
     Bake at 350 for 45 min... Loosen the cake from the rim of pan;
  cool before removing... Chill...
  
  Top the cake with the pie filling and the whipped topping just before
  serving...
  
  ...presented to you from the KRAFT Philadelphia Brand Cream Cheese
  cookbook by Fred Goslin in Watertown NY on *** CYBEREALM BBS
  (315)-786-1120 ***
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Tempting Trifle Cheesecake
 Categories: Cyberealm, Desserts, Cheesecake
      Yield: 10 servings
 
MMMMM-----------------DESSERT FROM CHEF FREDDY'S----------------------

MMMMM-----------------------FOR THE CRUST----------------------------
  1 1/2 c  Soft coconut macaroon
           -cookie crumbs

MMMMM----------------------FOR THE FILLING---------------------------
     24 oz Philadelphia Brand Cream
           -Cheese [softened]
    3/4 c  Sugar
      4 md Eggs
    1/2 c  Sour cream
    1/2 c  Whipping cream
      2 tb Sweet sherry
  1 1/2 ts Vanilla

MMMMM----------------------FOR THE TOPPING---------------------------
     10 oz KRAFT red Raspberry pre-
           -serves
    1/2 c  Whipping cream [whipped]
           Toasted slivered almonds
 
  To make the crust...
     Press the macaroon crumbs onto the bottom of a 9" springform pan
  and bake it at 325 for 15 min...
  
  To make the filling...
     Combine the cream cheese and sugar mixing at med. speed on an
  electric mixer until well blended... Add the eggs one at a time
  mixing well after each addition... Blend in the sour cream, whipping
  cream, sherry, and vanilla and pour over crust... Bake at 325 for 1
  hour and 10 min...
     Loosen cake from rim of pan and cool before removing... Then
  chill...
  
  To make and top the cake...
     Heat the preserves in a saucepan over low heat until melted...
  Strain to remove the seeds, then spoon over the cheese cake,spreading
  to the edges... Dollup with the [whipped] whipping cream and sprinkle
  with the almonds...
  
  Typed for you by: Fred Goslin,Cyberealm BBS Watertown NY 315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Touch Of Honey Bread
 Categories: Cyberealm, Breads
      Yield: 1 loaf
 
  2 1/2 c  -to 3 cups all purpose
           Flour
      1 c  Quaker Oats
      1 pk Quick rise yeast
    1/2 ts Salt
  1 1/4 c  Water
      3 tb Honey
      2 tb Butter
 
  In large mixer bowl, combine 1 cup flour, oat bran, yeast and salt.
  Heat water, honey and butter until very warm.  Add to dry
  ingredients, beat at low speed of electric mixer until moistened.
  Increase speed to medium, continue beating 3 minutes.  Stir in enough
  remaining flour to form a stiff dough.  Lightly spray bowl with
  vegetable oil, cooking spray, or oil lightly.  Turn dough out onto
  lightly floured surface. Knead eight to ten minutes or until dough is
  smooth and elastic. Place into prepared bowl, turning once to coat
  surface of dough. Cover, let rise in warm place 30 minutes or until
  doubled in size. Lightly oil 8 x 4 inch loaf pan. Punch down dough.
  Roll into 15 x 7 inch rectangle. Starting at narrow end, roll up
  dough tightly. Pinch ends and seam to seal; place seam side down in
  prepared pan.  Cover; let rise in warm place 30 min. or until doubled
  in size.  Hear oven to 375 degrees, bake 35 to 40 min. or until
  golden brown. Remove from pan, cool on wire rack 1 hour before
  serving. This stuff is really good warm with butter on it. Love it!
  
  Converted to Meal Master format for you by: Linda Fields, Cyberealm
  BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sunshine Cake
 Categories: Cyberealm, Cakes
      Yield: 8 servings
 
      2 md Oranges
      1 pk Lemon cake mix
    1/3 c  Vegetable oil
      3    Eggs
           Cool whip
 
  1. Heat oven to 350F.
  
  2. Grease 13 x 9 x 3 pan, and set aside. Grate peel and squeeze juice
  from oranges. Add enough water to orange juice to measure 1 cup.
  
  3. Beat cake mix (dry), 1 tablespoon orange peel, oil, eggs, and
  juice in large bowl for 30 seconds on low speed, then on medium speed
  for 2 minutes. Pour into pan.
  
  4. Bake 30-35 minutes or until cake springs back when lightly touched.
  Cool. Serve with cool whip, whipped cream and if desired, sprinkle
  with remaining orange rind.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Brigitte Sealing's Black Forest Cake
 Categories: Cyberealm, Cakes
      Yield: 10 servings
 
MMMMM-------------------TYPED BY LINDA FIELDS------------------------

MMMMM-----------------CYBEREALM BBS 315-786-1120----------------------

MMMMM-----------------------PASTRY BOTTOM:----------------------------
  4 1/2 oz Flour
      1 tb Cocoa
      1 ts Baking powder
      2 tb Sugar
      1    Egg white
  1 3/4 oz Cold margarine
    1/2 ts Vanilla

MMMMM----------------------SPONGE MIXTURE:---------------------------
      4    Egg yolks
      2 tb Warm water
  3 1/2 oz Sugar
      3 dr Almond flavor
      1 pn Cinnamon
      3    Egg whites
  2 1/2 oz Flour
      1 tb Cocoa
      3 tb Cornstarch (heaping)
    1/2 ts Baking powder

MMMMM--------------------FILLING AND TOPPING:-------------------------
      1    Lg jar dark pitted cherries
  2 1/2    - 3 1/2 oz Sugar
      4 tb Cornstarch
      2 tb Cherry spirits
      2 ts White ground gelatine
      3 tb Water for blending
    3/4 pt Fresh double cream
    1/2 ts Vanilla
      1 tb Powdered sugar
      1 oz Grated chocolate
 
  For the pastry bottom:
  
  1. Mix together flour, cocoa, and baking powder; make a hole in the
  middle and pour in sugar and egg white, and mix until it is a thick
  paste. Cut the margarine in little blocks, and put them in the mid-
  dle and voer with a little flour and knead it all quickly with hands
  into a smooth, firm paste. If it is sticky, put it in the refrigerator
  for a short time. Grease the base of a 10" round cakepan, roll out
  the pastry to fit. Preheat oven for 5 minutes on VERY HOT (425F)
  and then reduce heat to 350F and bake for 20 minutes.
  
  For the Sponge Cake Mixture:
  
  1. Whisk the egg yolks with the water until frothy, then add 2/3 of
  the sugar, a little at a time, and continue whisking until the mix-
  ture is creamy and thick. Add the flavorings and the cinnamon. Whisk
  the eggwhites in a separate bowl until stiff peaks form and gradually
  whisk in the rest of the sugar. Pour the egg white mixture over
  the egg yolk mixture.  Mix the flour, cornstarch and baking
  powder and sift over the egg white mixture. Fold all together very
  gently (DO NOT STIR OR BEAT). Line a round cakepan bottom, the same
  size as the pastry, with wax paper. Fill with the sponge mixture
  and bake immediately in a moderate oven (350F) for 30-35 minutes.
  
  For the Filling and Topping:
  
  1. Pour the cherries through a sieve, and collect the juice. Measure
  juice off to 1/2 pint, and if necessary fill up with water to make
  1/2 pint, and blend 4 T. of the juice with the cornstarch. Bring the
  rest of the juice to a boil, and remove from heat. Stir in the
  prepared cornstarch, return to heat, and boil up briefly. Mix in the
  cherries and put aside to cool When cold, sweeten to taste with the
  sugar and the cherry spirits. Blend the gelatine with water and set
  aside for 10 minutes to swell. Stir over low heat until gelatine is
  almost completely dissolved, then cool. Whip the cream until almost
  thick, then add the lukewarm gelatine mixture and the powdered
  sugar, continue whisking until it is quite stiff.
  
  2. Spread 1/2 of the cherry mix and 1/2 of the cream over the pastry
  layer base. Cut the sponge through once horizontally and lay one
  half on the pastry base. Press well. Cover with the rest of the
  cherry filling and 1/2 of the remaining cream. Cover this with the
  other half of the sponge cake and pile the rest of the whipped
  cream on top. Sprinkle with the grated chocolate. Cool well before
  cutting.
  
  Typed for you by; Linda Fields, Cyberealm BBS Watertown, NY
  1992
  315-785-8098 or 3155-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Swedish Meatballsala Fred Goslin
 Categories: Meats, Cyberealm
      Yield: 4 servings
 
      1 lb Ground beef
    1/2 lb Ground pork (lean)
    1/2 c  Bread crumbs
      1 md Onion (chopped)
    1/3 c  Milk
      1 md Egg (beaten)
  1 1/2 ts Salt
    3/4 ts Allspice (ground)
    1/4 ts Nutmeg (ground)
    1/4 ts Pepper
      2 tb Flour
    1/2 c  Water
      1 ts Beef bouillon (instant)
    1/2 ts Brown bouquet sauce
      1 c  Half and half
 
  1)      Mix beef, pork, bread crumbs, onion, milk, egg, salt,
  allspice, nutmeg, and pepper, and shape into 1" to 1" balls... Place
  in single layer in a rectangular baking dish 12" x 8" or 10" square
  casserole... Microwave on high (100%) until meatbals are set and have
  lost their pink color, 9 to 11 min. re-arranging after half the
  time...
  
  2)      Remove meatballs, reserving the juices... Stir flour into meat
  juices, then add water, bouillon, and bouquet sauce... Microwave on
  high (100%) until slightly thickened, 3 to 4 min.,stirring once or
  twice during cooking... Gradually blend in half & half, reduce power
  to med-high (70%) and microwave until thickened and smooth, 4 to 6
  min stirring once or twice during cooking...
  
  3)      Stir meatballs in sauce until coated, and microwave on
  med-high (70%) until heated through, about 1 to 2 min.
  
  Serve over cooked noodles or as an appetizer...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: APRICOT-ORANGE TEA
 Categories: Cyberealm, Beverages
      Yield: 6 servings
 
MMMMM----------------------FROM LOIS FLACK---------------------------
           A COLD-WEATHER WARMER
  2 1/2 c  Apricot nectar
      1 c  Orange juice
      1 c  Water
      1 tb Sugar
      1 ts Ground Cinnamon
      4    Lemon slices
     12    Whole cloves
      2 ts Instant tea
 
  1.  Combine apricot nectar, orange juice, water, sugar, and cinnamon
  in a medium-size sauce-pan.  Insert cloves into each lemon slice; add
  to sauce-pan.
  
  2.  Heat just to boiling; reduce heat; cover. Simmer 5 minutes.  Stir
  in tea.
  
  Serve hot.
  
  Source: "Family Circle Illustrated Library of Cooking"
  
  Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CRAN-ORANGE TEA
 Categories: Cyberealm, Beverages
      Yield: 6 servings
 
MMMMM----------------------FROM LOIS FLACK---------------------------
           A COLD-WEATHER WARMER
  2 1/2 c  Cranberry-juice Cocktail
      1 c  Orange juice
      1 c  Water
    1/3 c  Sugar
      2    Cinnamon sticks (broken)
      2    Orange slices (quartered)
    1/8 ts Nutmeg
      2 ts Instant tea
 
  1.  Combine all ingredients in a medium-size sauce-pan.  Heat just to
  boiling; reduce heat; cover.
  
  2.  Simmer 5 minutes.  Stir in tea.
  
  Serve hot.
  
  Source: "Family Circle Illustrated Library of Cooking".
  
  Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: IRISH COFFEE From Lois Flack
 Categories: Cyberealm, Beverages
      Yield: 8 servings
 
MMMMM----------------------FROM LOIS FLACK---------------------------
      8 ts Sugar
      6 c  Strong Hot Coffee
      8    Jiggers of Irish Whiskey
      8 tb Whipped Cream
 
  1.  This recipe may be served in either Irish coffee goblets or mugs.
  Heat each goblet or mug by putting a metal spoon in the empty goblet
  and pouring hot water onto the spoon and then into the goblet.  Pour
  out water.
  
  2.  Put a teaspoon of sugar into each goblet.  Add enough coffee to
  dissolve the sugar; stir.  Add a jigger of Irish whiskey to each
  goblet, then fill goblet within an inch of the brim with more coffee.
  
  3.  Slide each spoonful of whipped cream over the back of a teaspoon
  held over each goblet of coffee.  DO NOT STIR.
  
  Serve at once.
  
  Source: "Family Circle Illustrated Library of Cooking".
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: BACON AND ONION BATTER BREAD - Garett Lemon
 Categories: Cyberealm, Breads
      Yield: 3 loaves
 
MMMMM---------------------FROM GARETT LEMON--------------------------

MMMMM----------------CYBEREALM BBS -315-786-1120---------------------
      8 oz Bacon (10 strips)
  2 1/4 c  Warm Water (105-115)
  4 1/4 ts Active Dry Yeast-2 envelopes
      2 tb Sugar
      2    Large Eggs
      5 c  All-Purpose Flour
      1 pk Onion Soup Mix
      2 ts Salt
    1/2 ts Pepper
 
  1.   Fry bacon until crisp - drain on paper towel and crumble.
  Reserve 2 tbs of fat.
  
  2.   Mix water, yeast, and sugar in a 4 cup glass measuring cup let
  stand until foamy.
  
  3.   Whisk in bacon fat and eggs.
  
  4.   Stir in flour, onion soup mix, salt, and pepper in a large mixing
  bowl.
  
  5.   Add yeast mixture and beat with electric mixer five minutes or
  until mixture is smooth and glossy, stir in crumbled bacon.
  
  6.   Cover bowl and let stand 45 minutes in a warm place until batter
  has doubled.
  
  7.   Beat batter briefly with a wooden spoon and divide into 3 lightly
  greased 8 1/2 X 4 1/2 X 2 1/2 loaf pans. Cover with plastic wrap and
  let rise 35 - 40 minutes or until 1 1/2 inch from top of pans.
  
  8.   Bake 30 - 35 minutes in a 375 degree oven until just golden
  brown. Turn out on wire rack and cool completely.
  
  Store in air tight.  Stores - Refrigerator 5 days - Freezer 3 Months.
  
  VARIATIONS:
        Use 2 tbs Olive Oil in place of bacon
        substitute a vegetable soup mix for an onion mix
        and substitute dill for pepper.
  
  From Garett Lemon, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: FUDGE BROWNIES WITH GLAZE
 Categories: Cyberealm, Cookies
      Yield: 60 servings
 
MMMMM---------------------FROM GARETT LEMON--------------------------

MMMMM----------------CYBEREALM BBS - 315-786-1120---------------------

MMMMM--------------------------BROWNIES-------------------------------
      1 c  Plus 1 tb All-Purpose Flour
    1/2 ts Baking Powder
      1 c  Granulated Sugar
    1/2 c  Butter or Margarine-1 stick-
           -(Not spread)- at room temp.
      3    Large Eggs
     16 oz Chocolate-flavored syrup-
           -(1 can)
      1 ts Vanilla Extract
    1/2 c  Finely Chopped Nuts

MMMMM---------------------------GLAZE--------------------------------
      1 c  Granulated Sugar
    1/4 c  Butter ot Margarine-1 stick-
           -(Not spread) cut in small-
           -pieces
    1/4 c  Milk
    1/2 c  Semi-sweet or Milk-
           -Chocolate Chips

MMMMM-------------------------DECORATION------------------------------
           White Chocolate
 
  1.  Heat oven to 350 deg.  Line a 13 X 19 inch baking pan with
    greased foil, let ends extend above pan on two sides.
  
  2.  Mix flour and baking powder.
  
  3.  In a large bowl, beat sugar and butter until pale and fluffy. Beat
    in eggs, chocolate syrup, and vanilla until blended. Mixer on low
    gradually add flour until just blended. Stir in nuts. Pour into
    lined pan.
  
  4.  Bake bake 30 minutes or until pick inserted in center comes out
    with moist crumbs. Cool in pan on rack until slightly warm.
  
  5.  GLAZE: Whisk sugar, butter, and milk in sauce pan over medium-high
    heat until butter melts. Boil 30 seconds until sugar dissolves. Add
    chocolate chips and whisk until melted and glaze is smooth.
  
  6.  Pour hot glaze over warm brownie to cover top completely.
  
  7.  DECORATION:  Melt white chocolate and spoon into plastic sandwich
    bag.  Cut corner off plastic sandwich bag and drizzle melted white
    chocolate over glaze. Refrigerate until glaze is firm, about one
    hour.
  
  7.  Lift out of pan by the extending ends of foil onto a cutting
    board, and cut into squares. (Makes about 60 brownies).
  
  From Garett Lemon, CYBEREALM BBS, Watertown, NY.
  
  Typed into MM format by Lois Flack
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: White Chocolate Fantasy Cake
 Categories: Cyberealm, Cakes
      Yield: 10 servings
 
MMMMM-----------------------FOR THE CAKE:----------------------------
      4    Egg whites
  1 1/4 c  Flour
      1 tb Finely shredded lemon peel
      2 ts Baking powder
    1/4 ts Salt
      3 oz White baking bar, chopped
    3/4 c  Half&Half, light cream/milk
    1/3 c  Butter or margarine
      1 c  Sugar
      1 ts Vanilla
      4    Egg yolks
      1 c  Fresh raspberries or sliced
           -strawberries
      3 tb Raspberry liqueur

MMMMM---------------------FOR THE FROSTING:--------------------------
      4 oz White baking bar, chopped
  1 1/2 c  Whipped cream
      1 tb Cold water
    1/2 ts Unflavored gelatin
      3 tb Sugar

MMMMM---------------------FOR THE GARNISHES:--------------------------
    1/2 c  Fresh raspberries or sliced
           -strawberries
           White chocolate curls
           Powdered sugar
 
  For the Cake:
  1. In a medium mixing bowl, let egg whites stand at room temperature
  for about 30 minutes. In a small mixing bowl, stir together flour,
  lemon peel, baking powder, and salt. Set flour mixture aside.
  2. Melt the 3 oz. white baking bar with 1/4 cup of the half and half,
  milk or light cream in a small heavy saucepan over very low heat,
  stir- ring constantly till baking bar starts to melt. Immediately
  remove from heat and stir till baking bar is completely melted
  smooth. Stir in remaining half and half, milk or cream; cool.
  3. In a large mixing bowl, beat the margarine or butter with an elec-
  tric mixer on medium to high speed about 30 seconds, or until soft.
  Add sugar and vanilla; beat till combined. Add the egg yolks, one at
  a time, beating till combined. Alternately add the flour mixture and
  the white baking bar mixture, beating on low to medium speed after
  each addition just till combined.
  4. Wash beaters. In a medium mixing bowl, beat the egg whites with an
  electric mixer on high speed till stiff peaks form. Gently fold in
  the egg whites into the batter. Spread batter into 2 greased and
  light- ly floured 8 x 1 1/2 inch round baking pans.
  5. Bake in a 350F oven for 25-30 minutes or till a wooden toothpick
  in- serted in the center comes out clean. Cool cakes in pans on wire
  racks, for 10 minutes. Remove from pans. Cook cakes completely on
  racks.
  
  For the Filling:
  1. In a small bowl, combine the 1 cup berries and raspberry liqueur,
  if using. Set aside till needed.
  2. Put raspberry jam in small bowl and stir to soften. Set aside till
  needed.
  
  To Assemble the Cake:
  1. Prepare the frosting and set aside.
  2. To assemble cake, place one layer on a cake plate. Drain the
  liqueur from the berries and drizzle liqueur over the cake layer on
  the plate. Stir jam again to soften, and spread over the cake layer.
  Top with 1/3 of the White chocolate frosting. Spoon the 1 cup of
  berries on top of the frosting.
  3. Top the berries with the remaining cake layer. Frost top and sides
  with remaining frosting. Gently place the White chocolate curls on
  the frosting on the top of the cake in any manner which you would
  like. Carefully cover the cake loosely with plastic wrap and chill
  for up to 24 hours. Just before serving, sprinkle cake with 1/2 cup
  berries and sift powdered sugar lightly over cake.
  
  For the Frosting:
  1. Chill a medium mixing bowl and the beaters of an electric mixer.
  2. Place the white baking bar and 1/4 cup of the whipping cream in
  a small heavy saucepan over very low heat, stirring constantly till
  the baking bar starts to melt. Immediately remove from the heat and
  stir until smooth. Cool completely.
  3. In a 1 cup glass measure combine the cold water and unflavored
  gelatin. Let stand 2 minutes. Place cup in saucepan of boiling water.
  Heat and stir till gelatin is completely dissolved.
  4. In the chilled mixing bowl, beat the remaining 1 1/4 cups of
  whipping cream and sugar with the chilled beaters on medium speed
  while gradually drizzling gelatin over whipping cream mixture. Beat
  till soft peaks start to form. Continue beating, gradually adding
  cooled baking bar mixture until stiff peaks form. Do not overbeat. Use
  immediately to frost cake. Makes 2 1/2 cups.
  
  Source: Better Homes and Gardens Magazine, Feb. 1994
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
  
  Nutritional Information: per serving: 532 calories, 29 g total fat,
  141 mg chol, 193 mg sodium, 62g carbo, 1g fiber, 7g pro.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Brigitte's German Streusel Cake
 Categories: Cyberealm, Cakes
      Yield: 8 servings
 
MMMMM------------------------FOR THE CAKE-----------------------------
    3/4 c  Margarine
    1/4 c  Sugar
      2    Eggs
      1 pn Salt
      2 c  Flour
      2 ts Baking powder
  1 1/4 c  Milk
      1 lg Can drained fruit of choice
           -or 1 cup fresh sliced fruit

MMMMM------------------FOR THE STREUSEL TOPPING-----------------------
    3/4 c  Flour
    1/4 c  Sugar
    3/4 c  Margarine, cold, not soft
  1 1/2 ts Cinnamon
 
  For the Cake:
  
  1. Cream sugar and margarine togther. Stir in eggs, and then alternate
  stirring in the flour and the milk.
  
  2. Grease and flour a small cookie sheet or sheet cake pan. Pour
  batter in pan, spread to evenly coat. Top with fresh sliced fruit or
  well-drained canned fruit.
  
  For the Streusel Topping:
  
  1. Mix flour, sugar and cinnamon in a bowl. Cut the margarine in
  small pieces and drop in flour mixture. Mix together well -- the
  best way is to mix it with your hands. Mix until all is a consistency
  of a streusel topping. If it gets too dry, mix in a little more
  margarine. If it gets too sticky, add a little more flour.
  Sprinkle over cake/fruit mixture in cookie sheet/sheet cake pan.
  
  Bake for 30-35 minutes at 350F.
  
  Authors Notes: "In Berlin, Germany (where I was born) we make this
  cake in the plum season and use fresh plums and omit the streusel and
  just sprinkle with 1 cup of sugar on top of the still hot cake and
  serve with whipped cream. You can use Cool Whip if you like! This
  cake is always sold at bakesales in the Army. We just double the
  recipe and cut it in squares and wrap it in saran wrap and at the last
  sale it was gone in 30 minutes!"
  
  From:  Brigitte Sealing, Cyberealm BBS, Watertown, NY
  originally posted..... March 13, 1992
  
  Typed for you by: Linda Fields, SysOp, Cyberealm BBS Watertown, NY
  315-785-8098 or 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Bundles
 Categories: Cyberealm, Desserts
      Yield: 4 servings
 
      1    Sheet Pepperidge Farm Frozen
           Puff Pastry
      1 pk 6 oz Semi-Sweet Chocolate
           -pieces
    1/4 c  Chopped walnuts
           Confectioners Sugar
 
  Thaw pastry for 30 minutes. Preheat oven to 425F.
  
  On a lightly floured surface, roll pastry to a 12 inch square. Cut
  into 4 - 6 inch squares.
  
  In the center of each square, place 1/4 c chocolate chips and 1 T.
  wal- nuts.
  
  Bring the corners of the pastry together just above the chocolate,
  twist and turn. Fan out corners.
  
  Place on ungreased baking sheet and bake 10-15 minutes, or until
  golden brown. Let stand at least 10 minutes.
  
  Sprinkle with confectioners sugar and serve.
  
  Source:  Pepperidge Farms
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Brigitte's Sauerbraten
 Categories: Cyberealm, Meats
      Yield: 4 servings
 
      2 lb Boneless roast beef
    1/2 l  Buttermilk
      1 c  Red wine
      1    Bayleaf
      1    Onion, sliced
      2    Cloves
      2    Peppercorns
      5    Strips of bacon
    1/2 l  Water
      1 cn (small) tomato paste
      3 tb Cornstarch
      2    Carrots, sliced
 
  1. Put the meat in a ceramic or glass bowl. Pour the buttermilk,
  wine, and bayleaf over the meat. Add the peppercorns and onions. Keep
  in the refrigerator for at least 3 days, marinating the meat daily.
  
  2. After 3 days, remove meat from the refrigerator. In a deep Dutch
  oven, fry the bacon and set aside. Put meat in the bacon drippings
  and brown on all sides quickly. Add 3 Tablespoons of the marinade
  (liquid only) and cover and simmer for 10 minutes. Add the water,
  tomato paste, and carrots. Crumble the bacon and add to the meat.
  
  3. Cover and simmer for about 1 1/2 hours, making sure to watch the
  level of fluids in the dutch oven. Replace with water if it gets too
  low. When the meat is done, remove the meat and the carrots and keep
  warm. Stir in the cornstarch to thicken the juices and boil for a
  short time to the desired consistency.
  
  4. Slice the meat and serve with the gravy and potato dumplings or
  wide noodles (other German choices include boiled potatoes or
  baked potatoes) and the carrots.
  
  Source: Brigitte Sealing, originally from Berlin, Germany -- now
  a US citizen and member of Cyberealm BBS Watertown NY
  originally posted 4/1/92
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Dot Pancakes
 Categories: Cyberealm, Breakfast
      Yield: 8 pancakes
 
    1/2 c  Prepared pancake mix
    1/3 c  Chocolate chips
      1    Egg, slightly beaten
      1 tb Sugar
    1/2 c  Milk
           Soft vanilla ice cream OR
           Cool Whip
 
  Combine the pancake mix, sugar and chocolate chips. Stir in the milk
  and the egg. Drop by heaping tablespoonsfull onto a heated grill or
  skillet. Fry until bubbly. Turn, brown on the other side.
  Serve with soft vanilla ice cream of cool whip layered between two
  pancakes.
  
  Source: Brigitte Sealing, Cyberealm BBS Watertown NY
  Originally posted: 4/92
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Frosty Chocolate Pudding
 Categories: Cyberealm, Desserts
      Yield: 4 servings
 
      1    Square unsweetened chocolate
      1    3 1/2 oz box chocolate
           -pudding mix
           Toasted coconut
      4    Scoops vanilla ice cream
 
  Make chocolate pudding as directed on package but add 1 square
  unsweet- ened chocolate to the pudding. Melt the chocolate first.
  
  Serve warm or cold in bowls and add 1 scoop of vanilla ice cream in
  the middle of the pudding and sprinkle with toasted coconut.
  
  Source: Brigitte Sealing, Cyberealm BBS Watertown NY
  Originally posted 3/92
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Brigitte's Famous Cream Puffs
 Categories: Cyberealm, Desserts
      Yield: 8 servings
 
MMMMM-----------------------FOR THE PASTRY----------------------------
      1 c  Boiling water
      1    Stick of margarine
      1 pn Salt
      1 c  Flour
      4    Eggs

MMMMM----------------------FOR THE FILLING---------------------------
      1 lg Package instant pudding
           Milk as directed for pie
           -filling, not pudding
      2 c  Cool whip
           Confectioners sugar
 
  1. Make the pudding as if it were pie filling, with the reduced amount
  of milk required for a pie filling, only with instant pudding. The
  flavor can be any you like. Set aside in refrigerator to set pudding.
  
  2. Boil water in a medium pot with the salt and margarine. Pour in the
  flour all at once, stirring well, and remove from stove. Beat
  in one egg at a time, not the mixture will be sticky at first.
  
  3. Grease a cookie sheet, put teaspoonsful of the dough on the
  cookie sheet. Bake at one at 400F for 40 minutes. Do not open the door
  of the oven for the first 15 minutes or they will fall.
  
  4. Cool and cut in half. Remove the cooled pudding and mix with the
  cool whip. Fill in the bottom halves of the puffs, put tops on, and
  sprinkle with powdered sugar.
  
  Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY
  originally posted 3/92
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: George Fassett's Steak Sauce
 Categories: Cyberealm, Sauces
      Yield: 1 
 
      3 tb Ketsup
      1 ts Worchestershire sauce
      2    Or 3 shakes of soy sauce
           Salt and pepper
 
  "Here's a very quick and easy steak sauce, mimicking A-1 sauce..I've
  never measured any of it, just put it together....
  
  Take all ingredients and put it in a cup and mix well. You can vary
  the flavour you like the best, or jazz it up with more seasonings
  (garlic? celery salt? thyme?) or even add a drop or two of smoke
  flavoring. Regardless, it does well in a pinch when you don't have any
  A-1 in the house."
  
  From: George Fassett, Cyberealm BBS, Watertown, NY
  originally posted 4/92
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Barbequed (in a skillet) Franks from Brigitte Sealing
 Categories: Cyberealm, Main dish
      Yield: 6 servings
 
    3/4 c  Ketsup
      1 ts Chili powder
      1 ts Sugar
      1 c  Water
      1 tb Soy sauce
    1/2 ts Salt
           Dash of hot sauce
      8    -10 franks
 
  Mix all, except the franks, well and put in a skillet and bring to a
  boil. Add franks and simmer 15-20 minutes. Tastes great and is fast.
  
  Source: Brigitte Sealing, Cyberealm BBS Watertown, NY
  Originally posted 6/92
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Brigitte's Festive Ham Slices
 Categories: Cyberealm, Meats
      Yield: 4 servings
 
      4    1" thick fully cooked ham
           -slices
    1/2 c  Brown sugar, light or dark
           Whole cloves
      1 cn #2 1/2 purple plums
 
  Drain the plums but save 1/3 cup of the juice. Heat oven to 300F.
  Place the ham slices in a shallow baking dish. Stud with cloves as
  many as you desire. Pour the plum juice over the ham and sprinkle
  with brown sugar. Bake uncovered for 1 hour. Top with plums and bake
  for 15 min. longer.
  
  Source: Brigitte Sealing, Cyberealm BBS Watertown NY
  Originally posted: 6/92
  
  Typed for you by: Linda Fields Cyberealm BBS Watertown NY 315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Larry Booth's Sweet and Sour Ribs
 Categories: Cyberealm, Meats
      Yield: 4 servings
 
      2 lb Spareribs
      2 tb Soy sauce
      2 tb Honey
      1 tb Cornstarch
      2 tb Vinegar
      1 cn 8 oz Pineapple chunks
      2 tb Cornstarch
    1/2 ts Salt
      1 ts Oil for frying
      2 tb Brown sugar
      1 tb Soy sauce
 
  1. Cut ribs into 1 or 2 rib pieces. In a large pan, cover ribs with
  water. Bring to a bol, and simmer 20 minutes. Drain thoroughly. Pat
  dry with a paper towel.
  
  2. In a shallow dish, combine 2 T cornstarch, 2 T soy sauce, salt and
  honey. Blend well. Coat drained ribs with honey mixture. Fry in hot
  oil (or shortening) in a mini-fryer for about 1 minute until brown and
  crispy. Drain well. Spoon sweet and sour sauce over fried ribs and
  serve warm.
  
  ======================================================================
  =
  
  Sweet and Sour Sauce:
  
  While the ribs are cooking, combine cornstarch and brown sugar in a
  saucepan. Stir in vinegar and 1 T soy sauce. Add pineapple chunks with
  juice. Cook, stirring constantly, until sauce is thick and
  translucent.
  ======================================================================
  =
  
  Source: Larry Booth, Cyberealm BBS Watertown NY
  Originally posted 6/92
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Herbed Potatoes
 Categories: Cyberealm, Vegetables
      Yield: 4 servings
 
MMMMM---------------------FROM LINDA FIELDS--------------------------
      6 sm Baking potatoes
      2 tb Unsalted margarine
      1 ts Dill
    1/8 ts White pepper
      1 tb Parsley
    1/2 c  Chopped onion
    1/2 c  Hot skimmed milk
      1 cl Garlic, minced
      1 ts Grated lemon peel
           Paprika to taste
 
  1. Bake the potatoes in a hot oven until done. Remove and cool.
  
  2. Saute the onion and garlic in unsalted margarine. Scoop out the
  potatoes and mash the pulp. Beat in the sauteed onion/garlic mixture,
  hot skimmed milk, lemon and pepper. Mix in dill and parsley.
  
  3. Refill skins and sprinkle with paprika. Rebake at 400F for 30 min.
  
  Source: The demented mind of Linda Fields, Cyberealm BBS Watertown NY
  originally posted 7/92
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Dogs Revisited (Glamour Dogs) by Brigitte Sealing
 Categories: Cyberealm, Meats
      Yield: 6 servings
 
    1/2 c  Crushed corn chips
    1/2 md Onion, minced
    1/4 c  Tomato sauce
      1 c  Grated cheddar cheese
      1 ts Worchestershire sauce
     10    Hot dogs
 
  "Mix all ingredients except hot dogs together. Heat oven to 350F.
  Split the hot dogs lengthwise. Put into a baking dish and fill each
  hot dog with the mixture. Bake about 12 minutes."
  
  Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY
  Originally posted: 5/92
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY
  315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Swedish Meatballs From Fred Goslin
 Categories: Cyberealm, Meats, Appetizers
      Yield: 4 servings
 
      1 lb Ground beef
    1/2 lb Ground pork (lean)
    1/2 c  Bread crumbs
      1 md Onion (chopped)
    1/3 c  Milk
      1 md Egg (beaten)
  1 1/2 ts Salt
    3/4 ts Allspice (ground)
    1/4 ts Nutmeg (ground)
    1/4 ts Pepper
      2 tb Flour
    1/2 c  Water
      1 ts Beef bouillon (instant)
    1/2 ts Brown bouquet sauce
      1 c  Half and half
 
  1)      Mix beef, pork, bread crumbs, onion, milk, egg, salt,
  allspice, nutmeg, and pepper, and shape into 1" to 1" balls... Place
  in single layer in a rectangular baking dish 12" x 8" or 10" square
  casserole... Microwave on high (100%) until meatbals are set and have
  lost their pink color, 9 to 11 min. re-arranging after half the
  time...
  
  2)      Remove meatballs, reserving the juices... Stir flour into meat
  juices, then add water, bouillon, and bouquet sauce... Microwave on
  high (100%) until slightly thickened, 3 to 4 min.,stirring once or
  twice during cooking... Gradually blend in half & half, reduce power
  to med-high (70%) and microwave until thickened and smooth, 4 to 6
  min stirring once or twice during cooking...
  
  3)      Stir meatballs in sauce until coated, and microwave on
  med-high (70%) until heated through, about 1 to 2 min.
  
  Serve over cooked noodles or as an appetizer...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: IRISH COFFEE
 Categories: Cyberealm, Beverages
      Yield: 8 servings
 
MMMMM----------------------FROM LOIS FLACK---------------------------
      8 ts Sugar
      6 c  Strong Hot Coffee
      8    Jiggers of Irish Whiskey
      8 tb Whipped Cream
 
  1.  This recipe may be served in either Irish coffee goblets or mugs.
  Heat each goblet or mug by putting a metal spoon in the empty goblet
  and pouring hot water onto the spoon and then into the goblet.  Pour
  out water.
  
  2.  Put a teaspoon of sugar into each goblet.  Add enough coffee to
  dissolve the sugar; stir.  Add a jigger of Irish whiskey to each
  goblet, then fill goblet within an inch of the brim with more coffee.
  
  3.  Slide each spoonful of whipped cream over the back of a teaspoon
  held over each goblet of coffee.  DO NOT STIR.
  
  Serve at once.
  
  Source: "Family Circle Illustrated Library of Cooking".
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: SWEET AND SOUR PORK SIRLOINS
 Categories: Cyberealm, Meats
      Yield: 4 servings
 
MMMMM--------------------FROM GEORGE FASSETT-------------------------

MMMMM-----------------CYBEREALM BBS 313-786-1120----------------------
           - - - - -  MEAT  - - - - - -
      6    Pieces Boneless Pork-
           Sirloins (approx. 1 1/2 lb.)
           - - - - - BREADING - - - - -
      1 c  Bisquick
      1 ts Salt
    1/4 ts Pepper
    1/4 ts Garlic Powder
           Celery Salt (a few shakes)
    1/2 c  Oil
           - -  SWEET & SOUR SAUCE - -
      1 tb Oil
      1 c  Pineapple Juice*
      3 tb Corn Starch
    1/2 c  Sugar
      1 tb Soy Sauce
      3 tb White Vinegar
    1/2    Green Pepper
      1    Can thin sliced Pineapple
           -Chunks*
 
  * 20 0z. can of pineapple slices, drain off juice, approx. 1 cup, and
  cut into chunks.
  PREPARATION: Preheat oven at 350 Meat: Shake breading ingredients
  together in plastic bag, add meat and shake until coated. Heat 1/2
  cup oil in large frying pan to hot and brown meat to golden brown
  color, approx. 5-6 minutes, turning occasionally. Arrange in large
  baking dish.
  
  Sweet and Sour sauce: Heat 1 tbsp. oil and 1 cup pineapple juice on
  low in saucepan. Whisk together cornstarch, sugar, soy sauce and
  vinegar until smooth. Add to oil/juice slowly, stirring in well with
  spoon. Stir until thickened and smooth.  Add pepper strips and
  pineapple chunks. Pour over meat in baking dish.
  
  Bake at 350 for 1 hour.
  
  SERVING: Remove pork sirloins, arrange on platter. Put sweet/sour
  sauce in dish to pass.  Serve over rice or noodles, or just to top
  meat with. (Bake potatoes or yams with it, if you prefer.)
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: ESPRESSO CREAM
 Categories: Cyberealm, Beverages
      Yield: 8 servings
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM-----------------CYBEREALM BBS 315-786-1120----------------------
      2 c  Water
      9    Squares, Sweet Cooking-
           Chocolate(1/2 4 oz package)
      1    Cinnamon Stick (3 in. piece)
      2 tb Sugar
      4 ts Instant Espresso Coffee
           - - - - - TOPPING - - - - -
    1/2 c  Whipping Cream
           Ground Cinnamon
 
  1.  Combine water, chocolate, cinnamon stick, and sugar in a
  medium-size saucepan.  Heat slowly, stirring constantly, until
  chocolate melts; stir in coffee until dissolved.  Discard cinnamon
  stick.
  
  2.  Beat cream until stiff in a small bowl; spoon into demitasses
  (tiny coffee cups); pour hot coffee mixture into each.  Sprinkle with
  cinnamon. Serve hot.
  
  Source:  Family Circle Illustrated Library of Cooking
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Glazed Carrots From Fred Goslin
 Categories: Microwave, Cyberealm, Vegetables
      Yield: 6 servings
 
      4 lg Carrots (peeled)
      3 tb Brown sugar (packed)
      2 tb Butter/margarine
      1 tb Water
    1/2 ts Salt
      1 ts Cinnamon
 
  1)      Cut carrots into long thin strips and set aside... Combine
  remainder of ingredients in a 1 qt. casserole, and microwave on high
  (100%) until butter is melted... 45 sec. to 1 min... Stirring to
  blend...
  
  2)      Stir in carrot strips until coated and then cover...
  Microwave on high (100%) until carots are tender... 5 to 8 min.
  stirring once during cooking...
  
  From the Sharp Carousel Microwave Cook Book... and Fred Goslin at
  Cyberealm BBS Watertown NY 315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: SOUP-ER SNACK MIX
 Categories: Cyberealm, Snacks
      Yield: 8 servings
 
MMMMM----------------------FROM  LOIS FLACK---------------------------

MMMMM-----------------CYBEREALM BBS 315-786-1120----------------------
           - - - - - - - - - - - - - -
    1/3 c  Popcorn (unpopped)
    3/4 c  Brown Sugar
    1/3 c  Butter
      3 tb Light Corn Syrup
    1/4 ts Baking Soda
    1/4 ts Vanilla
      2 c  Pecans
 
  1.  Pop the corn, removing the unpopped kernels.
  
  2.  Butter a large baking pan and spread the popcorn in the pan.
  
  3.  Sprinkle the nuts over the popcorn.
  
  4.  Put butter in a large saucepan and melt over low heat so butter
  coats
    pan.
  
  5.  Add brown sugar and corn syrup and cook to boiling for 4-5
  minutes.
  
  6.  Remove pan from heat and stir in baking soda and vanilla.
  
  7.  Pour over popcorn and nuts, stirring to coat.
  
  8.  Bake at 300F for 10 minutes, stir and bake 10 minutes more.
  
  9.  Cool completely.
  
  Source: Family magazine - Jan. 1994
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lasagna1 From Loren Martin
 Categories: Cyberealm, Italian
      Yield: 8 servings
 
      2    Pounds sausage
      2    Pounds ground beef
      1 c  Onion, chopped
    1/2 c  Chopped celery
    1/2 c  Chopped carrots
      4    6-oz cans tomato paste
      1    16-oz can whole tomatoes,
           Undrained & chopped coarsel
      2    15-oz cans tomato sauce
      1    16-oz can stewed tomatoes
      1    10 3/4 oz can tomato puree
      2 tb Worcestershire sauce
      1 ts Each:  tarragon, dill,
           Chili powder & mrs. dash
      2 ea Cloves, minced
           (continued on lasagna2)
 
  Combine ground meats with chopped onions, celery and carrots.  Cook
  until meat is browned, stirring to crumble meat; drain well and stir
  in all spices and tomato products. Bring to boil, reduce heat, and
  simmer for 2 or 3 hours, stirring occasionally.  Cook lasagna noodles
  according to package directions, and drain.  Combine ricotta cheese,
  eggs, Parmesan cheese and parsley; mix well.  Spread about 1/2 cup of
  meat sauce in greased 13x9x2 inch baking dish.  Layer half each of
  noodles, ricotta mixture, meat sauce and mozzarella cheese.  Repeat
  layers, except for mozzarella cheese. Cover and bake at 375 degrees F
  for 25-30 minutes. Remove cover; sprinkle with remaining mozzarella
  cheese and bake an additional 5-10 minutes. Let stand at least 10
  minutes before serving. (Please note recipe continued as LASAGNA2)
  
  Typed for you by: Loren Martin, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lasagna2 From Loren Martin
 Categories: Cyberealm, Italian
      Yield: 8 servings
 
      1 ts Beau monde
      1 ts Whole oregano
      2    8-oz pkgs lasagna noodles
      6 c  Ricotta cheese
      4    Eggs, beaten
      1 c  Grated parmesan cheese
      4 tb Chopped fresh parsley
      8 c  (32 oz) shredded
           Mozzarella cheese
 
  All instructions are included under LASAGNA1.
  Typed for you by: Loren Martin, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cinnamon SpareRibs From Cindy Goslin
 Categories: Cyberealm, Meats, Microwave
      Yield: 4 servings
 
        lb Pork spare ribs (cut into 2
           -rib pieces)
      1 c  Soy sauce
      4 tb Brown sugar (packed)
  1 1/2 ts Cinnamon (ground
    1/2 ts Cloves (ground)
      2 tb Cornstarch
      4 tb Water
 
  ***THIS RECIPE SHOULD NOT BE USED IF YOU ARE ON A NO or LO-SALT
  DIET...
  
  1)      Mix soy sauce, brown sugar, cinnamon, and cloves in a small
  bowl or measuring cup, and microwave on high (100%) until hot, 30
  sec. to 1 min., stirring once or twice during cooking... Arrange
  spare ribs in a rectangular baking dish 12"x18" or 10"square
  casserole... Pour sauce mix over spare ribs and cover tightly with
  glass lid or clear plastic wrap...
  
  2)      Microwave on high (100%) for 5 min., then reduce power to med,
  (50%) and cook until fork tender, about 20 to 25 min., rotating dish
  every 10 min. during cooking...
  
  3)      Drain and reserve liquid... Microwave ribs, uncovered on med
  (50%) for 4 min... Skim fat from reserved meat juices, and mix with
  the water and cornstarch, microwave on high (100%) until thickened,
  approx 1 to 2 min., stirring after half the time... Pour the sauce
  over the spareribs and serve...
  
  Source: Sharp Carousel Microwave Cook Book... Typed for you by: Fred
  Goslin and Cindy Goslin, Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: George Fassett's Meat Marinade
 Categories: Cyberealm, Meats
      Yield: 2 cups
 
      1 c  Oil
      4    Eggs
      1 ts Salt
      1 tb Parsley
    1/3 c  Vinegar
      1 tb Bell's seasoning
    1/4 ts Pepper
           A few sprinkles of oregano
 
  This marinade is great for chicken or pork.
  
  Add ingredients to a bowl with a lock top. Add one piece of chicken
  or pork and shake vigorously to mix all ingredients. Then add the
  rest of the meat and let it marinate. Overnight is best but 1/2 hour
  will do.
  
  Charcoaling tips:
  
  Cook over a hot grill. As soon as you flip the meat over, baste with
  the marinade so that the marinade has a chance to cook a little before
  flipping over on that side, otherwise it will just run off. Keep
  basting with every turn and by the time the marinade is completely
  gone, the meat should be just about done and it will have built up
  a  "crust" of marinade on the meat.
  
  Source: George Fassett, Cyberealm BBS Watertown NY  315-785-8098
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120 Originally posted: 6/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Brigitte's Chicken and Biscuit Pie
 Categories: Cyberealm, Poultry, Main dish
      Yield: 4 servings
 
      2 tb Vegetable oil
    1/2    Green pepper, finely minced
    1/2 c  Milk
      1 c  Cooked chicken, chunked
      1 pk Refrigerator biscuits
      4    Onions, sliced thin
      1 cn Cream of mushroom soup
    1/2 c  Vegetables of your choice
 
  1. Heat oven to 425F. Saute onions and pepper in oil until tender.
  Add undiluted soup, milk, chicken and vegetables. Mix well.
  
  2. Turn into a 9 inch pie plate. Top with the biscuits and bake for
  about 15 minutes, or until the biscuits are golden brown and the
  chicken is bubbling.
  
  Source: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120
  Originally posted: 7/92
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Larry Booth's Saucy Little Meat Loaves
 Categories: Cyberealm, Meats
      Yield: 6 servings
 
  1 1/2 lb Ground beef
    1/4 c  Chopped onion
    3/4 c  Rolled oats
    1/3 c  Catsup
      1 tb Mustard
  1 1/2 ts Salt
    3/4 c  Milk
    1/4 ts Pepper
      1 tb Firmly packed brown sugar
 
  1. For the meatloaves, combine beef, salt, onion, milk, rolled oats,
  and pepper. Shape 6 individual ,eat loaves and put in a shallow pan.
  
  2. For the topping, combine the catsup, mustard, and brown sugar.
  Spread over the meat loaves.
  
  3. Bake at 350F for 35 minutes.
  
  Larry says: "Men, when you beat your wife home and you want to cook a
  supper that is easy and good, here you go!!"
  
  Source: Larry Booth, Cyberealm BBS Watertown NY 315-786-1120
  Originally posted: 8/92
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Prosciutto with Mushroom Sauce
 Categories: Cyberealm, Poultry
      Yield: 6 servings
 
MMMMM---------------------FROM LINDA FIELDS--------------------------

MMMMM-----------------CYBEREALM BBS 315-786-1120----------------------
      3    Whole chicken breasts,
           Skinned, boned, & halved
    1/4 c  Chopped onion
      2 tb Dijon mustard
      1 c  Half & half or a small can
           -of chicken gravy
    1/2 lb Sliced fresh mushrooms
     16 oz Pkg frozen broccoli
           Paprika
      5 tb Butter or margarine
    1/4 c  Flour
      1 c  Chicken broth
    1/4 c  White wine
      4 oz Grated swiss cheese
      6 sl Ham or prosciutto, thin
 
  1. Place one chicken breast between two pieces of plastic wrap and
  pound with mallet until about 1/4 inch thick. Repeat with remaining
  chicken breasts. Set aside. Heat oven to 400F.
  
  2. In a large skillet over medium heat, melt 2 Tbsps of butter or
  margarine. Cook chicken in butter or margarine until lightly browned
  on both sides, about 5 min. Remove the chicken.
  
  3. In the same skillet, melt the remaining 3 Tbsps. of butter or mar-
  garine. Add the onions and saute until tender, about 2 min. Remove
  from heat. Stir in flour and mustard. Gradually add chicken broth,
  half and half (or gravy) and wine (or water). Add mushrooms. Cook
  over low heat until mixture thickens and boils, stirring constantly.
  Add 1/2 of the swiss cheese, and stir until melted.
  
  4. Arrange broccoli on the bottom of an ungreased 13 x 9 baking pan.
  Spoon half (2 cups) of the sauce over the broccoli. Alternate ham
  (prosciutto) and chicken breasts, slightly overlapping, over the sauce
  and broccoli down the center of the dish. Tuck ends of ham slices
  under the chicken. Pour the remaining sauce over the chicken. Bake at
  400F for 20-30 minutes, or until chicken is tender. Remove from oven,
  and sprinkle with remaining swiss cheese, and paprika. Bake an
  addition- al 2 minutes or until cheese is melted.
  
  From the sick and weird mind of Linda Fields
  Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Butterscotch Cream Cheese Bars
 Categories: Cyberealm, Mom's best, Cookies
      Yield: 6 dozen bars
 
      1 pk 12 oz Butterscotch Chips
      6 tb Butter
      2 c  Graham cracker crumbs
      1 c  Finely chopped walnuts
      2 pk 8 oz each cream cheese, soft
    1/2 c  Sugar
      4    Eggs
    1/4 c  Flour
      2 tb Lemon juice
 
  1. In a small heavy saucepan over low heat (or in a microwave oven in
  a microwave safe bowl or saucepan for 4 minutes on 70% power), melt
  the butterscotch chips and butter, stirring until smooth. If you use a
  microwave safe saucepan or bowl, be sure to cover it.
  
  2. Transfer to large bowl. With a fork, stir in the graham cracker
  crumbs and walnuts until the mixture resembles crumbs; reserve 2 cups
  for the topping. Press remaining mixture into a 13 x 9 x 3 baking pan
  and bake in preheated 350F oven for 12 minutes.
  
  3. In a large mixing bowl, beat cream cheese and sugar until fluffy.
  Slowly add one egg at a time, beating after each addition. Add flour
  and lemon juice, and beat until smooth.
  
  4. Pour over hot baked crust, and sprinkle with reserved crumbs.
  Bake at 350F for 25 minutes. Cool completely in pan on wire rack.
  Cut into 2 x 1 inch bars. Chill before serving.
  
  Source: Nestle Butterscotch Morsels Bag
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Loren's Cheesecake
 Categories: Cyberealm, Cheesecake
      Yield: 10 servings
 
           Crust:
  1 1/2 c  (20) graham crackers,
           Crushed
    1/4 c  Butter
    1/4 c  Sugar
           Filling:
      3    8-oz pkgs. cream cheese
      2 lg Eggs (3 small)
      2 tb Lemon juice
    3/4 c  Sugar
      1 ts Vanilla
           Topping:
    1/2 c  Powdered sugar
    1/2 pn Sour cream
      1 ts Vanilla
 
  Use spring form pan.  Mix graham crackers (crushed), butter and sugar
  for crust mixture and bake for 8 minutes at 350 degrees F; cool for
  15 minutes. Combine filling ingredients and mix together with
  electric mixer until fluffy.  Pour into crust (cooled) and bake for
  30 minutes at 350 degrees F. Cool for 30 minutes.  Combine all
  topping ingredients and beat until fluffy.  Pour over cheesecake
  (cooled) and bake an additiona 10 minutes at 350 degrees F.
  Refrigerate several hours or overnight.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Coonmart Chili from Loren Martin
 Categories: Cyberealm, Soups
      Yield: 15 servings
 
      5 lb Ground lean beef
      6    Chopped onions
      6    Garlic Cloves, minced
      3    8-oz cans tomato sauce
      3    6-oz cans tomato paste
      3    Quarts tomato juice
      9 tb Chili powder
      4 tb Vinegar
      4 tb Brown sugar
      4 tb Ground cumin
      2 ts Each: majorum, coriander
           Ground pepper
      4    Bay leaves
           Dash:  cinnamon, cayenne
           Pepper, hot sauce, ms. dash
           White wine & spagh sauce
 
  In very large pot, brown beef, onions and garlic; drain off fat.  Add
  remainder of ingredients and bring to boil.  Reduce heat, cover, and
  simmer for several hours, stirring occasionally.  Great served with
  shredded cheddar cheese and chopped onion toppings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Loren Martin's Spiced Pot Roast
 Categories: Cyberealm, Meats
      Yield: 6 servings
 
    1/2 ts Crushed red pepper
      4    Cl Garlic, crushed
    1/2 ts Cumin
      4 ts French mustard
    3/4 ts Tumeric
      1    1/4 tsp ginger
      1 ts Rosemary
      1 ts Lemon pulp
      1    1/2 tbs sugar
      1 ts Salt
      3 tb Poppy seeds
    1/2 c  Vinegar
    1/3 c  Tomato puree
      3    Bay leaves
      2    Cloves
      2    Onions, chopped
 
  This is the ROAST WITH SOUL!!!!  Place the crushed red pepper, garlic,
  cumin, mustard, tumeric, ginger, rosemary, lemon pulp, sugar, salt,
  poppy seeds and vinegar in a blender. Then, blend for about 30
  seconds. Put 2 pound beef roast in large bowl and pour blended herbs
  and spices over meat; let marinate for 6 hours.  Heat oil in skillet;
  add cloves and bay leaves and fry themn for 4 minutes; add onions and
  fry until they are soft. Turn off heat and let oil become lukewarm.
  Add meat and simmer for about an hour.  Then, pour on tomato puree
  and increase heat; cook until meat is tender.  This is a great recipe
  to mix together and pour over a roast in a crock pot; let cook for
  about 8 hours on LOW.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Thick & Spicy Spaghetti Sauce2 from Loren Martin
 Categories: Cyberealm, Sauces
      Yield: 6 servings
 
      2 ts Sweet basil
      1 ts Paprika
      1 ts Mrs. dash
      2 ts Cinnamon
      2 ts Vinegar
    1/2 ts Curry powder
      3 dr Hot sauce
      2    Bay leaves
    1/2 c  Water
    1/2 c  Burgundy or dry wine
           Hot cooked pasta
           Shredded sharp cheddar and
           Grated paramesan cheeses
 
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Thick & Spicy Spaghetti Sauce1 from Loren Martin
 Categories: Cyberealm, Sauces
      Yield: 6 servings
 
      2 lg Onions, chopped
      2 md Green peppers, chop
      1 c  Chopped celery
      3    Cl Garlic, minced
      2 tb Olive oil
      2    Pounds ground beef
      1 pk Fresh mushrooms, sliced
      3    6-oz cans tomato paste
      1    16-oz can whole tomatoes
           Undrained & chopped
      3    8-oz cans tomato sauce
      2 tb Worcestershire sauce
      2 ts Chili powder
      2 ts Dill weed
      2 ts Whole oregano
           (continued on sauce2)
 
  Brown ground beef with onion, green pepper, celery and garlic in hot
  oil in large dutch oven.  Cook until meat is browned, stirring to
  crumble; drain well, and stir in remaining ingredients.  Cover, bring
  to boil, and reduce heat to simmer for an additional 2 or 3 hours,
  stirring occasionally. Remove bay leaves and serve over pasta of
  choice. Sprinkle with shredded sharp cheddar cheese and grated
  Parmesan cheese if desired. (Please note that this recipe is
  continued on the next entry as THICK & SPICY SPAGHETTI SAUCE2)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fred Goslin's Beef Supreme
 Categories: Cyberealm, Meats
      Yield: 8 servings
 
  1 1/2 lb Beef chuck steak, boneless
           .cut into 1/2" cubes
    1/4 c  Flour
    3/4 ts Salt
    1/4 ts Pepper
      1 md Onion, chopped
      2 tb Butter
      1 cn Cream ofcelery soup, cond-
           Ensed   10 3/4 oz.
      1 cn Cream of mushroom soup con-
           Densed. 10 3/4 oz.
      3 md Potatoes cut into 1/2" cubes
      3 md Carrots thinly sliced
      1 tb Worchestershire sauce
 
  Shake beef, flour, salt, and pepper ina plastic bag, until beef is
  coated... Set aside...
  
  Place onion and butter in a 3 qt.casserole, microwave on high (100%)
  until onion are tender, 3-4 min...
  
  Stir beef and remaining ingredients into onion sand cover...
  Microwave on high (100%) for 5 min.then reduce power to med. (50%)
  and continue cooking until beef and potatoes are tender, about 45
  min., stirring after half the time...
  
  Let stand 5-10 min. and serve over cooked rice, noodles, or potatoes
  if desired...
  
  from the Sharp Carosel Microwave Cook Book
  
  ...and Fred Goslin... .. on Cyberealm Bbs Watertown NY...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fred Goslin's Stuffed Mushrooms
 Categories: Cyberealm, Vegetables
      Yield: 12 appetizers
 
      8 oz Fresh Mushrooms
      3 sl Bacon
    1/3 c  Green onion (chopped fine)
    1/2 ts Salt
    1/4 ts Pepper
      3 dr Red pepper sauce
      1 tb Flour
    1/4 c  Whipping cream
      2 tb Chedder cheese (shredded)
 
  1)      Wash mushrooms... Remove the stems and chop them fine...
  Place the mushroom caps on paper toweling on dinner plate and
  microwave on medium high (70%) for 1 min., then drain and set
  aside... Place bacon in medium size bowl and microwave on high (100%)
  until crisp 2 to three min., drain and add chopped mushroom stems,
  onions, salt and pepper,and red-pepper sauce... Microwave on high
  (100%) untill mushrooms and onions are tender 2 to 3 min...
  
  2)      Blend in flour, stir in cream until smooth... Reduce power
  setting to med-high (70%) and microwave until thickened and smooth 2
  to 3 min, stirring once or twice during cooking... then stir in the
  cheese...
  
  3)      Fill each mushroom cap with the bacon mixture, and place
  around the edge of round dinner plate... Microwave on high (100%)
  until cheese melts 1 to 1 min., rotating the plate  turn after 
  the cooking time...
  
  from the Sharp Carousel Microwave Cook Book and Fred Goslin
  ...on Cyberealm Bbs Watertown NY (315) 785-8098...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fred Goslin's Chicken Breasts Parmesan
 Categories: Cyberealm, Poultry
      Yield: 4 servings
 
      1 cn Tomato sauce (8oz)
      1 ts Italian seasoning
    1/4 ts Garlic salt
    1/3 c  Bread crumbs (or corn flake
           Crumbs)
    1/4 c  Parmesan cheese (grated)
      1 ts Parsley flakes
      2 lg Chicken breasts (skinless &
           Boneless & split)
      1 lg Egg (beaten)
    1/2 c  Mozzarella cheese (shredded)
 
  1)      Mix tomato sauce, italian seasoning, and garlic salt in a two
  cup measuring cup, cover with waxed paper and microwave on high
  (100%) for 2 min... Stir and reduce power to med. (50%) and microwave
  for 5 min., stirring once... Then set aside...
  
  2)      Mix bread crumbs,  cup parmesan cheese, and parsley
  flakes... Dip the chicken breasts in the beaten egg and then in the
  crumb mixture (repeat if desired)... Place in rectangular baking dish
  12"x18" or a 10"square casserole, cover with waxed paper and
  microwave on med-high (70%) until chicken is tender, about 9 to 14
  min, re-arranging after  the cooking time DO NOT TURN OVER...
  
  3)      Pour sauce over chicken, sprinkle mozzarella on top of that
  and then sprinkle with additional parmesan cheese if desired...
  Microwave on med-high (70%) until mozzarella melts and sauce is
  hot... About 2 to 5 min...
  
  ...from the Sharp Carousel Microwave Cook Book... *and Fred
  Goslin* ...on Cyberealm Bbs Watertown NY (315) 785-8098...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Amaretto Cheesecake from Loren Martin
 Categories: Cyberealm, Cheesecake
      Yield: 10 servings
 
      1    1/2 c graham cracker crushed
    1/2    Stick butter, melted
     15 oz Ricotta cheese
      8 oz Cream cheese
      4    Eggs, lightly beaten
    1/2 c  Sugar
    1/3 c  Amaretto liquor
      1 ts Vanilla
    1/4 ts Salt
 
  Great topped with strawberry jam. Combine crumbs of graham crackers
  and butter; press over bottom and sides of greased 9 inch spring-form
  pan. Chill.  Preheat oven to 325. Beat together ricotta and cream
  cheese until smooth.  Pour mixture into pan; bake 1 hour and 15
  minutes, or until firm in middle.  Cool 30 minutes in pan before
  removing. Cool completely (preferrably in refrigerator overnight)
  before serving. Top with fresh fruit, or jam.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Los Pinos Mashed Potatoes from Loren Martin
 Categories: Cyberealm, Vegetables
      Yield: 4 servings
 
           1 1/2 cups chicken broth
           1/2 cup heavy cream
           2 tbs butter/margarine
           5 servings instant potatoes
           1 tbs freeze-dried chives
           1 tbs sour cream
           1 tbs cream sherry
 
  Heat chicken broth, cream and butter just to boiling in medium-sized
  saucepan; remove from heat.  Gradually stir in potato granules and
  chives. Whip briskly with fork or whisk until fluffy, about 1 minute.
  Stir in sour cream and sherry.  Spoon into buttered 1-quart casserole
  and bake at 350 degrees F for 15 minutes, or until piping hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Love Apple Pie from Loren Martin
 Categories: Cyberealm, Pies
      Yield: 8 servings
 
    1/3 c  Tomato catsup
      2 ts Lemon juice
      5 c  Sliced/peeled apples
           (2 to 2-1/2 pounds)
    3/4 c  Granulated sugar
    3/4 c  Flour
      1 ts Cinnamon
    1/2 ts Ground allspice
    1/3 c  Softened butter
      1    Unbaked 9-inch pie shell
 
  Blend ketchup & lemon juice; combine with apples.  Combine sugar,
  flour and cinnamon; cut in butter until thoroughly mixed.  Fill pie
  shell with apples; top with sugar mixture. Bake at 375 degrees F for
  40 to 45 minutes, or until apples are cooked.  Serve warm with ice
  cream, if desired. Makes one 9-inch pie.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Breasts Amaretto from Loren Martin
 Categories: Cyberealm, Poultry
      Yield: 4 servings
 
    1/4 c  Butter or margarine
    1/3 c  Chopped onions
    1/3 c  Chopped celery
      4 c  Bread crumbs or stuffing
      1 cn Water chestnuts
      2 ts Poultry seasoning
      1 ts Beau monde seasoning
      1 c  Chicken broth
    1/2 c  Amaretto liquor
      4    Chicken breasts, boneless
           Glaze:
      1    1/2 c light brown sugar
    1/2 c  Honey (or butter)
    1/2 c  Orange juice
    1/3 c  Amaretto liquor
 
  Mix all of stuffing ingredients together and pour into greased baking
  dish. Lay chicken breasts on top of mixture (or place under stuffing
  mixture if desired more moist).  If placed on top, baste from time to
  time with glaze sauce.  Glaze sauce:  combine and heat ingredients
  slowly in small heavy saucepan until sugar dissolves.  Cool, and
  either baste chicken breasts during cooking, or serve as topping
  glaze at table.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: George Fassett's Fake Jerky Strips
 Categories: Cyberealm, Meats
      Yield: 12 pieces
 
MMMMM----------------------------MEAT---------------------------------
      1 lb Ground beef
      1 ts Garlic powder
      1 ts Salt
    1/4 ts Black Pepper
      1 ts Liquid smoke
      1 tb A-1 Sauce
    1/2 c  Quick Quaker Oats
      1    Eggwhite

MMMMM---------------------------SAUCE--------------------------------
      2 tb A-1 Sauce
      2 tb Worchestershire Sauce
      3 tb Ketchup
      2 tb Vegetable Oil
      1 ts Soy Sauce
      1 ts Liquid Smoke
      2 tb Water
 
  1. Mix ground beef with all other ingredients, stir until mixed. Put
  into a food processor with chopping knife and chop for a good minute,
  until well-mixed together and consistency of putty.
  
  2. On a floured cutting board, take ball of meat mixture and coat both
  sides lightly with flour so it won't stick and roll out with floured
  rolling pin, fold and roll until roughly 8" by 12" rectangle 1/8" or
  less thick.
  
  3. Using a pizza cutter, cut into 1" wide strips 8" long and carefully
  transfer to a wire rack.
  
  4.Heat oven to 300, place wire rack with meat in oven on oven rack in
  center of oven, with second oven rack one notch below.  On lower rack,
  place cookie sheet under meat to act as a drip pan.
  
  5. Bake for 1 hour at 300.
  
  6.Mix together sauce ingredients in shallow dish.  Remove rack of
  meat, roll each strip into sauce mix and return to rack.  When all
  coated, return to oven and increase temp. to 450.  Bake for 15 min.
  
  7. Remove rack again and recoat strips and return to oven for another
  15 min. or until strips become almost burnt around edges.
  
  8. Remove from oven and coat one last time, then let sit and cool to
  room temp.
  
  9.Enjoy!
  
  Source: George Fassett, Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bacardi Rum Cake from Loren Martin
 Categories: Cyberealm, Cakes
      Yield: 12 servings
 
           Cake:
      1 c  Chopped pecans
      1    18.5 oz yellow cake mix
      1    3.75 oz pkg jello instant
           Vanilla pudding mix
      4    Eggs
    1/2 c  Cold water
    1/2 c  Wesson oil
    1/2 c  Dark rum (80 proof)
           Glaze:
    1/4 lb Butter
    1/4 c  Water
      1 c  Sugar
    1/2 c  Dark rum (80 proof)
 
  Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients
  together. Pour over nuts.  Bake 1 hour at 325 F.  Cool. Invert on
  serving plate. Prick top and drizzle and smooth glaze evely over top
  and sides. Allow cake to absorb glaze.  Repeat until glaze is used
  up. Glaze: Melt butter in sauce pan.  Stir in water and sugar. Boil 5
  minutes, stirring constantly. Remove from heat and stir in rum.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cabbage-pepper Slaw from Loren Martin
 Categories: Cyberealm, Salads
      Yield: 8 servings
 
      4 c  Finely shredded cabbage
      1    Chopped onion
    1/2 c  Chopped green pepper
      1 ts Celery seed
      1 ts Salt
           Dash pepper
    1/2 c  Miracle whip
      2 tb Tarragon vinegar
      1 tb Prepared mustard
      2 tb Sugar
 
  Combine chilled vegetables.  Combine remaining ingredients, stirring
  to dissolve sugar.  Pour dressing over vegetables and toss lightly.
  Refrigerate before serving for several hours to let flavors mix.
  
  Source: Public Service Co, Oklahoma
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sauerbraten ala Loren
 Categories: Cyberealm, Meats
      Yield: 6 servings
 
      1    4-lb boneless roast
      2 c  Red wine and red
           Wine vinegar mixed
      2 c  Water
      1    Cl Garlic, minced
    3/4 c  Onion, sliced
      1    Bay leaf
     12    Peppercorns
    1/4 c  Sugar
      3    Cloves
           Flour
      2 tb Bacon drippings
  1 1/2 c  Sour cream
 
  Season meat with salt and pepper to taste. Place in large bowl.  Bring
  wine, vinegar and water to boil.  Add garlic, onion, bay leaf,
  peppercorns, sugar and cloves. Pour over beef. Cover and refrigerate
  12 hou overnight. Remove meat and dry thoroughly.  Dredge meat with
  flour. Heat bacon drippings in large, heavy kettle, add meat and
  brown on all sides. Add half of marinade.  Cover tightly and simmer
  until tender (2-1/2 to 3 hours). Remove meat to platter and keep hot.
  Thicken gravy with 2 tbs. each of flour and water mixed and stirred
  into gravy over fairly high heat. Stir in sour cream.  Pour over
  sliced meat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: SHERRY TORTONI
 Categories: Cyberealm, Desserts, Microwave
      Yield: 6 servings
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
           * * * * * * * * * * * * * *
      2 c  Marshmallows
    1/4 c  Cream Sherry
      1 c  Whipping Cream
      2 ts Chopped,toasted Almonds
           Slivered Almonds, toasted
 
  1.  In a 1-quart casserole combine marshmallows and sherry.  Cook
    uncovered, on 100% power (high) for 1 or 2 minutes or till
    marshmallows are melted, stirring the mixture once.
  
  2.  In a large chilled mixer bowl beat whipping cream till soft peaks
    form.  Fold marshmallow mixture into whipped cream.  Fold in
    chopped, toasted almonds.  Spoon the mixture into 6 muffin cups
    lined with paper baking cups.  Cover and freeze about 4 hours or
    till firm.
  
  3.  Remove from muffin cups and top each tortoni with toasted,
    slivered almonds just before serving.
  
  Serves 6
  
  NUTRITION ANALYSIS:
  
  Calories....................223  Protein.................2 g
  Fat........................16 g  Sodium.................22 mg
  
  Source: Better Homes and Gardens Microwave Cooking Card Library
  
  Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Crustless "Frugal" Quiche; Calorie Reduced Version
 Categories: Cyberealm, Main dish, Low-cal
      Yield: 5 servings
 
      5    Eggs
    1/4 c  Flour
    1/2 ts Baking powder
    1/8 ts Salt
  1 1/4 c  Cheese, large curd cottage
    1/2 lb Cheese, reduced calorie jack
    1/3 c  Margarine, diet
      1    Onion, med.
 
  ADAPTED FROM "FRUGAL GOURMET" TELEVISION SERIES
  
  Preheat oven to 400 deg. F.
  
  Slice onion into 1/4 inch wedges and saute in skillet that has been
  sprayed with release agent; remove from heat and cool. Melt
  margarine; cool.
  
  Cut jack cheese into 1/8 to 1/4 inch cubes. Beat 5 eggs in large bowl
  of mixer. Add flour, baking powder, salt, cottage cheese, butter and
  jack cheese until well combined. Stir in onions.
  
  Pour into 9x13 baking dish and bake for 15 minutes at 400 deg. Reduce
  heat to 350 deg and cook for another 30 minutes.
  
  Each serving is the equivalent to the following Weight Watchers
  Personal Choice program exchanges: 1 egg, 1 1/2 hard cheese, 1
  cottage cheese, 1/4 bread, 1 1/2 fat, 1/4 vegetable, 15 optional
  calories
  
  
  Typed for you by Scott Welliver, Episoft Systems (author of Meal
  Master)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chunky Guacamole
 Categories: Mexican, Cyberealm
      Yield: 8 servings
 
      2    Ripe Avocados, peeled,
           Seeded and diced
      1    Tomato, chopped
    1/3 c  Onion, chopped
    1/4 c  Picante sauce
      1 ts Lemon juice
    1/4 ts Salt
 
  Combine all ingredients, mixing lightly; chill overnight.  Makes
  about 2 1/2 cups. (This is a really nice change for those who don't
  like the mushiness of other guacamole recipes.)
  
  Recipe adapted from the Pace Picante Sauce 40th Anniversary Recipe
  Collection by Loren Martin, Big Cabin, OK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Tostada Soup
 Categories: Cyberealm, Soups
      Yield: 4 servings
 
      1    Pound ground beef or pork
      1 c  Chopped onion
      1 cn (16 ozs) whole tomatoes
      1 cn (15 ozs) pinto beans,
           Drained
      1 cn (8 ozs) tomato sauce
      1 c  Water or tomato juice
      1 c  Picante sauce
    1/2 ts Ground cumin
           Toppings:
           Tortilla chips, crushed
           Shredded cheddar cheese
           Shredded lettuce
           Sour cream
 
  Brown meat with onion in 3-quart saucepan; drain well.  Drain and chop
  tomatoes, reserving juice.  Add tomatoes and juice to saucepan with
  beans, tomato sauce, water (or tomato juice), picante sauce and
  cumin. Bring to a boil; reduce heat.  Cover and simmer 15 minutes.
  Ladle into soup bowls, and top with tortilla chips, cheese, lettuce,
  sour cream and additional picante sauce as desired. Makes about 6
  cups of soup.
  
  Modified from Pace Picante Sauce 40th Anniversary Recipe Collection by
  Loren Martin, Big Cabin, OK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mole Poblano
 Categories: Poultry, Cyberealm
      Yield: 6 servings
 
      3    Whole chicken breasts, split
           Boned and skinned
      2 tb Vegetable oil
      1 cn 15 oz tomato sauce
    1/2 c  Picante sauce
      4 ts Cocoa, unsweetened
      1 ts Ground cumin
      1 ts Oregano leaves, crushed
    1/2 ts Garlic salt
           Dash of  gound cloves,
           Nutmeg and allspice
 
  Pound chicken to 1/2 inch thickness (if desired).  Lightly brown in
  oil in large skillet; drain.  Combine remaining ingredients and mix
  well. Pour over chicken in skillet.  Bring to boil, reduce heat,
  cover and simmer gently for 10 minutes.  Remove chicken to serving
  platter and keep warm. Cook and stir sauce until slightly thickened,
  about 5 minutes and spoon over chicken.
  
  Modified from Pace Picante Sauce 40th Anniversary Recipe Collection by
  Loren Martin, Big Cabin, OK
  |OLX$SOM| BBS: CYBERLM Conference: 12,GoodCookin Number: 362
  Reply-to: 0 Private: No Receipt: No ExHeader: No Date:
  1994-02-04,01:44 From: LOIS FLACK To: ALL Subject: Valentine Recipe
  Flags:
  
    Here is an easy dessert recipe for that special dinner you may be
  planning for the 14th!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: BE-MY-VALENTINE PIE
 Categories: Cyberealm, Pies, Microwave
      Yield: 8 servings
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
           *   *   *   *   *   *   *
      1 c  Water
      1    3-ounce package - Strawberry
           -Flavored Gelatin
      1 pt Vanilla Ice Cream (2 cups)
      1    Chocolate-flavored crumb
           -pie shell
           Milk chocolate kisses -
           -(optional)
 
  1.  In a 4-cup glass measuring cup stir together water and gelatin.
  Cook, uncovered, on 100% power (high) for 1 1/2 to2 minutes.
  
  2.  Add vanilla ice cream to the hot gelatin mixture, stirring till
  ice cream is melted. Chill mixture for 35 to 30 minutes, stirring
  twice during chilling (the mixture should mound when you drop it from
  a spoon.
  
  3.  Pour chilled ice cream mixture into pie shell.  Chill about 4
  hours or till ice cream is set.
  
  4.  If desired, arrange milk chocolate kisses in a heart shape atop
  pie.
  
  Serves 8
  
  . . . . . . . . . . . . NUTRITIONAL ANALYSIS . . . . . . . . . . .
  
  Calories........................252  Protein..................3 g
  Fat............................13 g  Sodium................159 mg
  Source: Better Homes and Gardens Microwave Cooking Card Library
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Zucchini Casserole
 Categories: Vegetables, Cyberealm
      Yield: 8 servings
 
      8 c  Sliced zucchini
    1/4 c  Chopped onion
      1 pk Gravy mix for chicken
      1 cn 8-oz sliced water chestnuts
      1 c  Shredded carrots
      1 c  Sour cream
      4 c  Stuffing mix, herb seasoned
    1/2 c  Butter or margarine, melted
 
  Cook zucchini and onion in lightly salted water until crisp tender
  (about 5 minutes); drain; prepare gravy mix, combine with water
  chestnuts, carrots, sour cream and the zucchini/onion mixture.
  Combine stuffing mix and butter. Spread half in bottom of shallow 2
  quart casserole. Top with vegetable mixture and sprinkle with
  remaining stuffing. Bake at 350 degrees for 25-30 minutes.
  
  Adapted from America's Country Inn Cookbook (The R.T. French Company)
  by Loren Martin, Big Cabin, OK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: BLACK FOREST TRIFLE
 Categories: Cyberealm, Desserts
      Yield: 8 servings
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (315) 786-1120---------------------
           *  *  *  *  *  *  *  *  *  *
  4 1/2 c  Milk
      3    Squares (1oz. each) Unsweet-
           -ened Chocolate
    1/3 c  Cornstarch
    1/2 c  Sugar
    1/4 ts Salt
      2 ts Vanilla Extract
      2 c  Cookie Crumbs (made from -
           -vanilla wafers, shortbread
           -or chocolate-chip cookies)
      1 cn (20 oz.) Cherry-Pie Filling
           *   *   *   *   *   *   *  *
 
  1.  Put 4 cups of milk into a large, heavy saucepan.  Add unsweetened
  chocolate and heat over moderate heat, watching carefully, until
  bubbles form on milk around edges of panmilk is then scalded.
  Remove form heat and set aside.
  
  2.  Put cornstarch, sugar, salt and remaining 1/2 cup milk into a
  small bowl.  Use a small whisk to stir cornstarch mixture until all
  dry ingredients are moistened and no lumps remain.  Be sure mixture
  is well stirred just before adding to hot milk.
  
  3.  Using a large wire whisk, stir hot-milk mixture in saucepan while
  gradually adding cornstarch-milk mixture.  Return saucepan to heat
  and cook over moderately high heat, stirring constantly, until milk
  mixture begins to boil.  Boil 1 minute longer, stirring constantly.
  
  4.  Remove from heat and stir in vanilla extract.  (If you must stop
  for a short while, place a piece of plastic wrap on surface of
  pudding to prevent a skin from forming.)  Spoon 1/3 of the chocolate
  pudding into a 2-quart souffl dish or fancy glass bowl. Top with 1/3
  of the cookie crumbs.
  
  5.  Set aside 1/2 cup cherry-pie filling.  Gently spoon half of
  remaining filling onto crumbs in bowl.  Repeat layering with another
  third of chocolate pudding, crumbs, the remaining cherry-pie filling
  and the remaining chocolate pudding.
  
  6.  Spoon remaining cookie crumbs around chocolate pudding to form a
  border.  Top chocolate pudding layer with remaining 1/2 cup cherry-pie
  filling, placing it in the center.  Refrigerate trifle, covered, until
  pudding is well chilled5 to 6 hours.
  
  Serves 8
  
  Source:  McCall's Cooking School
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fred Goslin's Parmesan Burgers
 Categories: Cyberealm, Meats
      Yield: 6 servings
 
      1 cn Tomato sauce (8oz)
      1 ts Italian seasoning
    1/4 ts Garlic salt
    2/3 c  Bread crumbs (or corn flake
           Crumbs)
    1/4 c  Parmesan cheese (grated)
      1 ts Parsley flakes
    1/4 c  Onion flakes
  1 1/2 lb Ground beef
      1 lg Egg
      1 lg Egg (beaten)
     10 sl Mozzarella cheese Slices
 
  1)      Mix tomato sauce, italian seasoning, and garlic salt in a two
  cup measuring cup, cover with waxed paper and microwave on high
  (100%) for 2 min... Stir and reduce power to med. (50%) and microwave
  for 5 min., stirring once... Then set aside... Mix 1/3 cup bread
  crumbs, ground beef, and onion flakes with one egg and divide into
  six equal portions (patties)
  
  2)      Mix 1/3 cup bread crumbs,  cup parmesan cheese, and parsley
  flakes... Dip the beef patties  in the beaten egg and then in the
  crumb mixture (repeat if desired)... Place in rectangular baking dish
  12"x18" or a 10"square casserole, cover with waxed paper and
  microwave on med-high (70%) until beef is tender, about 9 to 14 min,
  re-arranging after  the cooking time DO NOT TURN OVER...
  
  3)      Pour sauce over beef patties and top with mozzarella slices
  and then sprinkle with additional parmesan cheese if desired...
  Microwave on med-high (70%) until mozzarella melts and sauce is
  hot... About 2 to 5 min...
  
  ...from the kitchen of Fred Goslin... ...on Cyberealm Bbs Watertown NY
  (315) 785-8098...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: New England Clam Chowder from Fred Goslin
 Categories: Cyberealm, Soups
      Yield: 4 servings
 
      3 sl Bacon [chopped]
      2 cn Clams [minced, 6 oz each]
           Drain & RESERVE 1/3c liquid
  1 1/2 c  " potato cubes
    1/2 c  Onion [chopped]
      3 tb Flour
  1 1/2 c  Milk
      1 ts Salt
    1/8 ts Pepper
      1 c   & 
 
  This chowder is not as good as the chowder served at Jay's Diner in
  Rochester NY, [which is, without a doubt, the best I've tasted, so
  far] but it's close...
  
  1]      Place bacon in in 2qt casserole and microwave on high [100%],
  until bacon is crisp, 3 to 4 min... Add reserved clam juice,
  potatoes, and onions... Cover and microwave on high [100%] until
  potatoes are tender, 8 to 10 min., stirring after half the cooking
  time...
  
  2]      Blend in the flour, stir in the milk, salt, and pepper, and
  microwave on high [100%] until thickened, 4 to 7 min., stirring 2 to 3
  times during the cooking time...
  
  3]      Blend in the  &  and stir in the clams... Microwave on
  medium high, [70%] until thickened and heated through, Approx 4 to 5
  min...
  
  From the Sharp Carousel Microwave Cook Book and Fred Goslin on
  Cyberealm Bbs in Watertown NY (315)-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Buttered Rum from Fred Goslin
 Categories: Cyberealm, Beverages
      Yield: 1 servings
 
    2/3 c  Apple cider
      1 tb Brown sugar [packed]
      1 x  1" stick cinnamon
  1 1/2 oz Rum
      1 ts Butter
      1 ds Nutmeg [ground]
 
  1]      Stir cider and brown sugar in a large mug or cup, and then
  add the cinnamon stick...
  
  2]      Microwave on high [100%] until cider boils, 2 to 2 min...
  Stir in rum, top with butter and ground nutmeg...
  
  From the Sharp Carousel Microwave Cook Book and Fred Goslin in
  Watertown NY, on Cyberealm Bbs (315)-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Irish Coffee from Fred Goslin
 Categories: Cyberealm, Beverages
      Yield: 1 servings
 
      1 c  Coffee [strong & black]
  1 1/2 oz Irish whisky
      1 ts Sugar
      1 tb Whipped cream
 
  1]      Mix coffee, sugar, and whiskey in a large mug or cup...
  
  2]      Microwave on high [100%] until hot 1 to 2 min. and top with
  the whipped cream...
  
  from the Sharp Carousel Microwave Cook Book and Fred Goslin in
  Watertown NY, on Cyberealm Bbs... (315)-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mrs Field's Cookie recipe
 Categories: Cyberealm, Cookies
      Yield: 112 cookiess
 
      2 c  Butter
      2 c  Sugar
      2 c  Brown sugar
      4 lg Eggs
      2 tb Vanilla
      4 c  Flour
      5 c  Oatmeal
      1 ts Salt
      2 ts Baking powder
      2 ts Baking soda
     24 oz Chocolate chips
      9 oz "Hershey"bar [grated]
      3 c  Chopped nuts [your choice]
 
  First put small amounts of oatmeal into blender until it turns to
  powder.
  
  1]      Cream togeather butter, brown sugar, and sugar, and then add
  the eggs and vanilla...
  
  2]      Mix togeather flour, oatmeal powder, salt, baking powder, and
  the baking soda...
  
  3]      Add the sugar/butter mix to the flour, then add the chocolate
  chips, grated "Hershey" bar and the nuts...
  
  4]      Make into golf ball size portions  and place 2" inches apart
  on an ungreased cookie sheet and bake at 350 for 8 to 10 min...
  
  reproduced for you by Fred Goslin in Watertown NY on Cyberealm Bbs
  (315)-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Yuletide Toffee Squares
 Categories: Cyberealm, Cookies
      Yield: 60 bars
 
MMMMM-------------------FROM BRIGITTE SEALING------------------------

MMMMM-----------------CYBEREALM BBS 315-786-1120----------------------
  4 1/2 c  Oats, uncooked
      1 c  Brown sugar
    1/2 c  Margarine, melted
    1/2 c  Dark corn syrup
      1 tb Vanilla
    1/2 ts Salt
      1 pk 12 oz chocolate chips
      2 tb Shortening
    2/3 c  Chopped nuts
 
  1. Heat oven to 450F. Lightly grease a 15 x 10 pan.
  
  2. Combine oats, sugar, margarine, corn syrup, vanilla and salt.
  Mix well. Firmly press mixture into the pan. Bake 12 minutes, or
  until mixture is brown and bubbly. Cool completely.
  
  3. In a saucepan or microwave, melt the chocolate chips and
  shortening. Stir constantly if melting on the stove. Spread evenly
  over the oat base, and sprinkle with nuts. Chill until set, and cut
  into bars.
  
  Typed for you by Linda Fields, Cyberealm BBS 315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: George Harris' Hot and Sour Celery Soup
 Categories: Cyberealm, Soups
      Yield: 2 gallons
 
MMMMM--------------------FROM: GEORGE HARRIS-------------------------

MMMMM-----------------CYBEREALM BBS 315-786-1120----------------------
      1 ga Chicken broth, lo salt,
           -divided
      4 lb Chopped celery
    3/4 c  Rice wine vinegar
    3/4 c  Low sodium soy sauce
    1/2 c  Cornstarch
    1/3 c  Fresh minced ginger
      1 ts Red pepper flakes
      2 lb Sunchokes
      2 lb Jimaca
      2 lb Tofu, drained and diced
      3 c  Sliced scallions
      1 c  Water
      1 c  Egg substitute (optional)
      2 tb Sesame oil (optional)
 
  1. In a large soup pot, heat 2 cups of broth. Add celery, cover and
  steam for 3-4 minutes.
  
  2. Uncover, and add remaining chicken broth, vinegar, soy sauce,
  ginger, and red pepper. Bring to boil. Reduce heat and simmer 12-14
  min.
  
  3. Add tofu, sunchokes, jimaca and scallions and bring to a boil.
  Combine cornstarch and water and mix to create a paste. Whisk mixture
  into boiling soup and cook until thickened, and remove from heat.
  Whisk in egg substitute and sesame oil if desired.
  
  Source: Calendar produced by Kraft Foods, 1993
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: World's Best Low-Fat, Low-Cal Lasagna
 Categories: Cyberealm, Mom's best, Italian
      Yield: 20 servings
 
MMMMM---------------------FROM LINDA FIELDS--------------------------

MMMMM-----------------CYBEREALM BBS 315-786-1120----------------------
      1 pk Uncooked lasagna noodles
           Water to cook noodles
      1 ts Salt for water
      4 c  Shredded mozzarella cheese
           -low cal, low fat
      3    Jars pasta sauce of your
           -choice (or 8 cups)
      2 lb Low-fat ricotta cheese
      1 tb Sugar
    1/2 c  Low-fat parmesan cheese
      3 tb Parsley flakes
      1 tb Italian seasoning
      2 lb Turkey italian sausage
      1 ts Honey
      1 ts Salt
           Pepper to taste
      4    Eggs (or egg substitute to
           -equal 4 eggs)
           Parmesan cheese to taste
 
  1. Heat sufficient water in a large sauce pan to cook the lasagna
  noodles. Add the salt to the water to speed cooking. Add the uncooked
  noodles to the boiling water, and boil about 10 minutes or until
  flexi- ble but not fully cooked. Drain on aluminum foil or waxed
  paper and cool completely.
  
  2. In a large saute pan, saute turkey italian sausage until completely
  cooked. Crumble. Drain and set aside.
  
  3. In a large mixing bowl, add ricotta cheese and mix in eggs whisking
  one at a time to blend well. Add parmesan cheese, mozarella cheese,
  parsley, sugar, honey, salt, italian seasoning, pepper, and mix well.
  
  4. In a very large (roasting pan size) baking pan, add 1/2 cup of the
  sauce to the bottom. Line the bottom with lasagna noodles; add 1/2 of
  the cheese mixture, and then add 1/2 of the sausage on top of the
  cheese. Add 1 to 1 1/2 cups of sauce over this layer, top with
  noodles and repeat process. When the final layer of noodles is added,
  top with sauce and additional mozarella cheese and parmesan cheese, if
  desired.
  
  5. Heat oven to 400F. Bake for 30 minutes covered, then uncover and
  bake for an additional 30 minutes or until cheese is bubbly (and the
  pan is sufficiently dripping to make a mess ;). Serve in 4 x 3
  squares.
  
  From the warped and strange mind of Linda Fields
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Real German Potato Salad from Brigitte Sealing
 Categories: Cyberealm, Salads
      Yield: 8 servings
 
      8    Boiled potatos, peeled &
           -thinly sliced
    1/2    Apple, peeled and diced
    1/2    Onion, diced
      4    -5 Tbsps No Fat Miracle Whip
      1 c  Sweet pickle relish
      4    Hard boiled eggs, diced
      1 ts Spicy mustard
    1/4 c  Pickle juice (or 1 T sugar
           -and 1 T vinegar)
           Salt, pepper & paprika to
           -taste
 
  Mix everything together carefully and cook for at least 2 hours or
  preferably overnight.
  
  German Macaroni Salad: The same as above, just substitute 1/2 large
  package cooked and cooled macaroni for the potatoes and add 1 Tbsp.
  ketsup.
  
  From: Brigitte Sealing (formerly of Berlin Germany)
  originally posted 8/92
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Brigitte's Hamburger Stroganoff
 Categories: Cyberealm, Main dish
      Yield: 6 servings
 
    1/2 c  Minced onion
    1/2 ts Garlic powder
      2 ts Salt
    1/4 ts Paprika
      1 cn Cream of mushroom soup
    1/4 c  Margarine
      1 lb Ground beef or turkey
      2 tb Flour
    1/4 ts Pepper
      1 cn Sliced mushrooms
      1 c  Sour cream or buttermilk
 
  1. Saute onion in margarine until golden. Stir in meat, garlic,
  flour, paprika, salt and pepper, and mushrooms; saute 5 minutes.
  2. Add soup (undiluted); simmer uncovered 10 minutes. Stir in sour
  cream or buttermilk and sprinkle with parsley. Serve over rice,
  noodles or toast.
  Source: Brigitte Sealing, Cyberealm BBS Watertown NY 1992
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Wassail Bowl ala George Harris
 Categories: Cyberealm, Beverages
      Yield: 24 servings
 
      2 qt Apple cider
    1/2 c  Orange juice
    1/4 c  Lemon juice
    1/2 c  Sugar
      1 ts Allspice
    1/2 ts Cloves
      1    3" Cinnamon sticks
    1/4 ts Nutmeg
 
  Combine all ingredients, bring to a boil, and simmer for 5 min.
  Serve hot.
  
  Source: George Harris, Cyberealm BBS Watertown NY
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cake Cobbler
 Categories: Cyberealm, Desserts
      Yield: 6 servings
 
MMMMM-------------------FROM: BRIGITTE SEALING------------------------

MMMMM-----------------CYBEREALM BBS 315-785-8098----------------------
    1/4 c  Margarine
    3/4 c  Flour
    1/4 ts Salt
      1 ts Baking powder
      1 c  Sugar
    1/2 c  Milk
      1 cn Fruit, with juice
 
  Melt margarine in bottom of oblong cobbler pan. Empty can of fruit and
  juice into margarine,scattering evenly over the pan. Sift dry
  ingredients together. Add sugar and milk to dry ingredients. Mix until
  smooth. Pour over fruit.
  
  Bake at 375F for 30-40 minutes. Sprinkle with cinnamon-sugar if
  desired and serve with nonfat dairy topping or ice cream.
  
  Source: Womens' Circle Magazine
  Typed for you by: Brigitte Sealing, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Amaretto Cheesecake
 Categories: Cyberealm, Cheesecake
      Yield: 12 servings
 
      6    Chocolate wafers, crushed
  1 1/2 c  Light cream cheese
      1 c  Sugar
      1 c  Low fat cottage cheese
      2 tb Chocolate morsels
    1/4 c  + 2 T unsweetened cocoa
    1/4 c  Flour
    1/4 c  Amaretto
      1 ts Vanilla
    1/4 ts Salt
      1    Egg
           Chocolate curls
 
  Sprinkle chocolate wafers in bottom of a 7 inch springform pan.
  In a food processor put cream cheese and the next seven ingredients.
  Process until smooth. Add the egg and process just until well blended.
  Fold in chocolate morsels. Slowly pour mixture over the crumbs in the
  pan. Bake at 300F for 65-75 min. or until cheesecake is set. Let cool
  in pan on wire rack. Cover and chill at least 8 hours. Remove sides
  of springform pan and transfer to a serving plate and garnish with
  chocolate curls.
  
  Source: Brigitte Sealing, Cyberealm BBS Watertown NY
  Typed for you by: Brigitte Sealing, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Brigitte's Fruit Salad
 Categories: Cyberealm, Fruits, Salads
      Yield: 4 servings
 
MMMMM-------------------FROM: BRIGITTE SEALING------------------------

MMMMM-----------------CYBEREALM BBS 315-785-8098----------------------
      2    Apples, peeled & sliced thin
      2    Oranges, peeled & sliced
      2    Bananas peeled & sliced thin
      1 sm Can Mandarin Oranges
           Marachino cherries
      2    Egg whites
      3 tb Sugar
      2 tb Thinly sliced almonds
      1 tb Rum
 
  Beat the eggwhites with the sugar until very stiff. Arrange all the
  fruits and the almonds into 4 ovenproof dishes. Sprinkle the rum over
  each dish and heap the eggwhite mixture ontop of the fruit.
  Broil for a couple of minutes until the eggwhite/meringue is firm.
  
  Source: Brigitte Sealing, Cyberealm BBS Watertown NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Weight Watcher's Irish Stew
 Categories: Cyberealm, Low-cal, Main dish
      Yield: 6 servings
 
      1 tb Vegetable oil
      1 lb 6 oz lean boneless lamb, cut
           -into 1 1/2" squares 1/2"
           -thick (or boneless chuck)
      1 md Onion, chopped
      3 c  Low sodium chicken broth
    1/2 ts Dried thyme, crumbled
      1    Bay leaf
      6    5 oz whole new red potatoes
     15 oz Small onions, peeled
      1 c  Irish ale or beer
      1 ts Salt
      2 tb Cornstarch
           Chopped parsley
      6    1 oz sliced Italian bread
           (optional)
 
  1. In a large heavy saucepan, heat 1/2 of the oil. Add 1/2 of the lamb
  or beef and cook until well browned on one side, 5-7 min. Stir and
  cook 1 minute longer; remove meat and set aside. Add the remaining oil
  the lamb (or beef) and the chopped onion to the pan and cook until
  browned, about 8-10 min. Return the first batch of meat to the pan.
  
  2. Add broth and bring to a boil over medium heat. Add thyme and bay
  leaf; lower heat to low, and simmer for 1 hour.
  
  3. Add potatoes, onions, ale and salt. Cover and simmer until potatoes
  are tender, 30-40 minutes.
  
  4. To thicken stew, add cornstarch to 1/4 cup cold water in a small
  bowl; stir until smooth. Add to simmering stew; stir gently until
  thickened. Garnish with parsley; serve with bread.
  
  Serving (with 1 slice of bread) provides: 1/2 Fat, 1 Vegetable, 3
  proteins, 2 breads, 37 calories (if served without bread, subtract 1
  bread).
  
  Per serving: With bread: 409 calories, 29 g protein, 9 grams fat, 644
  mg sodium. Without bread: 332 calories, 27 gr protein,8 gm fat, 478 mg
  sodium.
  
  Typist's notes: This is great and very filling! Good for a cold winter
  night!
  
  Source: Weight Watchers Magazine, Mar. 1994
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Trump's Chocolate Pumpernickel Pudding
 Categories: Cyberealm, Desserts
      Yield: 8 servings
 
      8 sl Pumpernickel bread, crusts
           -removed
    1/4 c  Currants
      1 c  Milk
      1 oz Unsweetened chocolate, fine-
           -ly chopped
    3/4 c  Sugar
    1/4 ts Vanilla
    1/4 c  Butter, melted
      2 c  Whipping cream
      3 oz Semisweet chocolate, finely
           -chopped
      9    Egg yolks
 
  1. Lightly brush bread slices with melted butter. Place bread in
  greased 2 1/2 quart 4 inch deep baking pan or souffle dish. Sprinkle
  bread with currants and set aside.
  
  2. Bring whipping cream and milk to a boil in a small saucepan. Whisk
  in chopped chocolate until melted. Whisk together sugar, egg yolks,
  and vanilla. Beat cream/chocolate mixture into egg mixture. Blend
  well.
  
  3. Pour over bread slices and currants. Let stand 30 minutes to allow
  bread to soak up liquid. Cover pan with buttered foil and place in a
  larger pan filled halfway with warm water.
  
  4. Bake at 350F for 45 minutes - 1 hour, or until knife inserted in
  pudding comes out clean. Cool slightly. Serve with whipped cream,
  if desired.
  
  Source: Michael Roberts, Chef/Co-Owner Trumps Restaurant, Los Angeles
  
  Typed in MM format by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Cheesy Lemon Bars
 Categories: Cyberealm, Cookies
      Yield: 24 servings
 
MMMMM-----------------LINDA FIELDS CYBEREALM BBS----------------------
      1 pk Lemon cake mix
      1    Stick of butter, melted
      1    Egg
      1 pk Lemon frosting mix
      2    Eggs
      8 oz Cream cheese, softened
 
  1. Mix all ingredients for the cake together; do NOT add any ingred-
  ients to the cake mix as per the box instructions. Pat into the
  bottom of a 13 x 9 pan.
  2. Mix together the frosting mix, eggs, and cream cheese. Pour evenly
  over cake batter and bake at 350F for 40 minutes.
  
  Source: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Duck with Honey and Curry
 Categories: Cyberealm, Poultry
      Yield: 4 servings
 
      1    Duck, about 2-3 lbs
      1    Yellow onion, peeled
      2    Whole cloves
      4 tb Honey
      1 tb Or more curry
           Salt and pepper to taste
 
  Rinse and dry the duck. Rub salt and pepper in cavity. Put the two
  cloves in the onion and place in the cavity. Mix the honey and
  curry powder. Roast the duck at 325F for 1 hour, then begin to
  baste the duck every few minutes with the honey/curry mixture for
  an additional hour, or until completely done.
  
  This also works well with roasting chickens.
  
  Source: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sliced Baked Potatoes
 Categories: Cyberealm, Mom's best
      Yield: 4 servings
 
      4 md Red potatoes
      2    - 3 Tb melted butter
      2    -3 tsp dried herbs of your
           -choice
      4 tb Grated cheddar cheese
  1 1/2 tb Parmesan cheese, grated
      1 ts Salt
      2    -3 Tb chopped fresh herbs of
           -your choice (parsley, sage,
           -chives, etc)
 
  1. Heat oven to 425F. Peel potatoes if skin is rough, otherwise leave
  skin on. Cut potatoes into thin slices but not all the way through.
  Use the handle of a spoon to prevent knife from cutting all the way.
  
  2. Put potatoes in a baking dish. Fan them slightly. Sprinkle with
  salt and drizzle butter on them. Sprinkle with herbs.
  
  3. Bake for 50 minutes. Remove from oven, sprinkle with cheeses.
  
  4. Bake for another 10-15 minutes or until lightly browned and
  cheeses are melted and potato is soft inside.
  
  Good served with meat, fish or poultry, or as a main dish with a
  salad.
  
  Source: The sick and weird mind of Linda Fields
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: May Wallins' Chocolate Chip Mandel Bread
 Categories: Cyberealm, Jewish, Cookies
      Yield: 2 loaves
 
    3/4 c  Sugar
      1 c  Oil
      4    Eggs
  3 1/2 c  -4 cups flour
      1 ts Baking powder
      1 ts Vanilla
      1 ts Almond flavoring
      8 oz Shelled walnuts
     12 oz Chocolate chips
 
  1. In a large bowl, mix together the sugar, oil and eggs. Add the
  sifted flour, baking powder, vanilla and almond extracts, and mix
  well. Add the walnuts and the chocolate chips.
  
  2. Mixture should be very thick and sticky. Shape into two loaves and
  place on either side of a cookie sheet. Bake at 325F for 30-35 minutes
  and then remove from oven. Cut into slices while still warm and return
  to the oven for another 5-10 minutes, or until slices are light brown.
  
  Enjoy! These are absolutely WONDERFUL!!! A note: This is a well
  guarded secret from a friend of ours who swore she would never give
  it to any- one and to this date she hasn't... except to us! ;)
  
  Source: May Wallins, a lovely lady in Watertown NY
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Honey Bread
 Categories: Cyberealm, Breads
      Yield: 8 servings
 
MMMMM-------------------FROM BRIGITTE SEALING------------------------

MMMMM-----------------CYBEREALM BBS 315-785-8098----------------------
      2 c  Flour
      1 tb Honey
      4 ts Baking powder
    1/2 c  Orange juice
      3 tb Shortening, melted
    1/2 c  Sugar
    1/2 ts Salt
      2    Eggs
      1 c  Candied orange peel
 
  Sift dry ingredients together. Beat eggs well, add orange juice and
  melted shortening to the eggs. Mix in the candied peel. Combine dry
  ingredients with the egg mixture, just enough to moisten the flour.
  Bake in a greased loaf pan at 350F for 1 hour.
  Source: Women's Circle Magazine
  Typed for you by: Brigitte Sealing, Cyberealm BBS Watertown, NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef a la Brigitte
 Categories: Cyberealm, Meats, Microwave
      Yield: 5 servings
 
  1 1/2 c  Cooked, cubed roast beef
    1/2    Stick of margarine
    1/2 c  Flour
  1 1/2 c  Hot water
    1/2 c  Mustard
           Salt and pepper to taste
 
  In a microwave bowl, melt margarine; add flour, hot water and milk,
  and stir, microwaving on HIGH for 1 minute at a time after each
  addition. Stir well after each minute until the gravy is nice and
  smooth. Add the mustard and salt and pepper to taste. Heat through
  well, about 3 minutes on HIGH. Add beef and microwave until warm.
  Serve with mashed potatoes or noodles or rice and a vegetable.
  
  Source: Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: All in ONE Casserole
 Categories: Cyberealm, Casseroles
      Yield: 6 servings
 
      1 lb Ground beef
      1    Onion, sliced
      1 c  Celery, diced
      1 cn #2 tomatoes
      4 c  Cabbage, shredded
      1 c  Bread crumbs
 
  Brown meat in a big skillet. Remove from heat and drain the fat, if
  any. Add the onion, celery and tomaotes. Stir until well mixed. Place
  a layer of shredded cabbage in the bottom of a greased 2 quart
  casserole dish. Spoon over a layer of the beef mixture, alternating
  with the cab- bage and finishing with the cabbage on top. Sprinkle
  with bread crumbs. Bake, uncovered, for 1 hour at 350F. Serve with
  fried potatoes or fresh bread and a light dessert.
  
  Source: Women's Circle Magazine
  Typed for you by: Brigitte Sealing, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: One Pot Ham Dinner
 Categories: Cyberealm, Meats
      Yield: 6 servings
 
MMMMM-------------------FROM BRIGITTE SEALING------------------------

MMMMM-----------------CYBEREALM BBS 315-786-1120----------------------
      3 lb Ham
      4 c  Fresh or canned green beans
      1 md Head of cabbage
      6 md Potatoes
           Salt and pepper to taste
 
  Peel and dice the potatoes, clean the beans (if fresh) and cut in
  half, and shred the cabbage. Put the ham into a large pot and cover
  with water. Cook over low heat for 2 hours, adding more water as
  necessary. Add beans or cabbage; cook 25 minutes. Add the potatoes
  and cook until all the vegetables are tender. Season to taste. Serve
  with home made bread and a light dessert.
  
  Source: Women's Circle Magazine
  From : Brigitte Sealing, Cyberealm BBS Watertown NY 315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Stephanie's Chilly Day Chili
 Categories: Cyberealm, Soups, Main dish
      Yield: 8 servings
 
MMMMM------------------FROM: STEPHANIE NEEDHAM-----------------------

MMMMM-----------------CYBEREALM BBS 315-785-8098----------------------
      2 md Onions, chopped
      1    Green pepper, chopped
      2 tb Vegetable oil
      2 lb Ground beef
      1 cn 16 oz tomatoes
      1 cn 15 oz tomato sauce
    1/2 c  Ketchup
      2 tb Chili powder
      1 ts Salt
    1/4 ts Pepper
      2 cn 15.5 oz partially drained
           -kidney beans or chili beans
 
  Saute onions and pepper in oil. Add ground beef. Cook until lightly
  browned, stirring occasionally. Drain fat. Stir in tomatoes, sauce,
  ketchup, chili powder, salt and pepper. Simmer uncovered for 30
  minutes. Stir in kidney beans (or chili beans) and simmer 15 min.
  longer. Serve with hot corn bread and honey butter.
  
  Source: Stephanie Needham, Cyberealm BBS Watertown NY 1992
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lin's Super Terrific Smoked Pork Chops
 Categories: Cyberealm, Mom's best, Meats
      Yield: 2 servings
 
MMMMM---------------------FROM: LINDA FIELDS--------------------------

MMMMM-----------------CYBEREALM BBS 315-785-8098----------------------
      4    Smoked pork chops, lean
      1    Egg, beaten
    3/4 c  Seasoned bread crumbs
      1 ts Garlic powder
    1/2 ts Dill
           Oil to saute
      1 pk Lipton Golden Onion Soup Mix
 
  1. Heat the oil in a frying pan, preferably cast iron. Heat the oven
  to 300F. In a separate disk, add the beaten egg, and add a little milk
  to extend. In another dish, place the bread crumbs, garlic and dill.
  
  2. Dip the chops in the egg, then dredge through the crumb/spice
  mixture. Saute in hot oil on both sides until brown.
  
  3. Transfer to a large baking dish (which you should spray with a
  nonstick spray to make life easier when you clean it!). Sprinkle with
  the Golden Onion Soup mix and bake at 300F for 1 1/2 hours, covered.
  
  4. About 30 minutes before the meat is done, prepare Minute Rice
  according to instruction in a separate saucepan. Instead of using
  the water as directed, try using College Inn or Swanson Beef Broth
  (it gives the rice a GREAT flavor!). Once the rice is prepared,
  (it should take about 10 minutes), remove the meat from the oven,
  remove the chops from the baking pan, put the rice in the bottom
  of the baking dish, and put the chops back ontop of the rice. Bake
  uncovered for an additional 10 minutes at 400F.
  
  This is great with a vegetable and rolls. Don't forget the applesauce!
  Very filling.
  
  Source: The warped mind of Lin Fields
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Stephanie's Buttermilk Brownies
 Categories: Cyberealm, Cookies
      Yield: 24 brownies
 
MMMMM------------------FROM: STEPHANIE NEEDHAM-----------------------

MMMMM-----------------CYBEREALM BBS 315-785-8098----------------------

MMMMM----------------------FOR THE BROWNIES---------------------------
      2 c  Sugar
      2 c  Flour
      4 tb Powdered cocoa
    1/2 c  Buttermilk
      2    Eggs
      1 ts Baking soda
      1 c  Cold water
      1    Stick of butter
    1/2 c  Salad oil

MMMMM----------------------FOR THE FROSTING---------------------------
      1    Stick of margarine
    1/4 c  Cocoa
      1 c  Walnuts, chopped
    1/3 c  Buttermilk
      1    Box of powdered sugar
      1 ts Vanilla
 
  For the brownies:
  
  1. Sift together sugar, flour and cocoa. Bring water, butter and oil
  to a boil in a saucepan. Pour over dry mixture, and beat until creamy.
  
  2. Add buttermilk, baking soda and eggs. Beat thoroughly. Bake in a
  greased jelly roll pan for 18 minutes at 400F.
  
  For the Frosting:
  
  1. Bring margarine, cocoa and buttermilk to a boil. Add vanilla and
  powdered sugar, and mix well. Add nuts and spread over brownie cake.
  
  Notes from Stephanie: "This recipe is a little difference then most
  brownies. It has a lighter spongy cake with a great chocolate
  frosting. Everyone you make this for will beg for more!"
  
  Source: Stephanie Needham, Cyberealm BBS 1992 -- Stephanie now lives
  in Albequerque, New Mexico
  Posted in MM format by: Linda Fields, Cyberealm BBS Watertown, NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Stephanie's Polska Kielbasa Stir Fry
 Categories: Cyberealm, Meats
      Yield: 4 servings
 
      3 tb Butter or olive oil
    1/4 c  Chopped onion
    1/4 c  Chopped green pepper
    1/2 lb Sliced mushrooms
      2 c  Fresh or frozen veggies
           (broccoli, carrots, celery,
           -cauliflower, etc.)
    1/4 ts Garlic powder
      1 ts Dried oregano
      1 lb Smoked Sausage or Polska
           Kielbasa
    1/2 c  Parmesan cheese
           Hot cooked noodles
 
  Stir fry the vegetables in butter until tender crisp. Add herbs and
  sausage, cut into bite size pieces. Heat through. Stir in cheese.
  Serve over hot buttered noodles with additional parmesan cheese.
  
  Source: Stephanie Needham, Cyberealm BBS Watertown NY originally
  posted 8/16/92
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lin's Infamous Chocolate Chip Cake
 Categories: Cyberealm, Mom's best, Cakes
      Yield: 1 cake
 
    1/2 c  Butter
      1 c  Sugar
      2    Eggs
      1 ts Baking soda
      1    12 oz bag of chocolate chips
      2 c  Flour
      1 ts Vanilla
      1 c  Sour cream
    1/4 ts Salt
      1 ts Baking powder
 
  Cream butter and sugar. Add all other ingredients except the chips.
  Beat a few minutes. Add the mix 3/4 of the bag of chocolate chips.
  Pour into a greased angel food cake pan, and sprinkle the remaining
  chips onto the cake. Bake at 350F for 45 minutes.
  
  Source: Linda Fields' Kitchen of Horrors!
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: TEXAS SHEET CAKE
 Categories: Cyberealm, Cakes, Desserts
      Yield: 10 servings
 
MMMMM----------------------------CAKE---------------------------------
      1 c  BUTTER
      1 c  WATER
      4 tb COCOA PWDR
      2 c  FLOUR
      2 c  SUGAR
    1/2 ts BAKING SODA
      2 lg EGGS
      1 c  SOUR CREAM

MMMMM--------------------------FROSTING-------------------------------
    1/2 c  BUTTER
      4 tb MILK
      1 c  NUTS (CHOPPED)
      1    BOX CONFEC.SUGAR(SIFTED)
      1 ts VANILLA
      4 tb COCOA
 
  FOR THE CAKE: BATTER:BRING BUTTER,WATER,COCOA TO A BOIL.POUR INTO
  MIXTURE OF FLOUR,SUGAR,SALT,BAKING SODA. ADD EGGS AND SOUR CREAM,MIX.
  POUR INTO GREASED AND FLOURED 18 X 21" PAN (LG.COOKIE SHEET) BAKE 22
  MIN.AT 350.
  
  FOR THE FROSTING: ABOUT 5 MIN.BEFORE CAKE IS DONE BRING
  BUTTER,COCOA,MILK TO A BOIL. STIR CONSTANTLY. POUR INTO SIFTED SUGAR,
  ADD VANILLA-BEAT UNTIL WELL MIXED ADD NUTS, POUR HOT FROSTING ONTO
  HOT CAKE, SPREAD & LET COOL. ENJOY & PIG OUT.
  
  From: Cindy Goslin, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Eggplant Di Carnevalle from Loren Martin
 Categories: Italian, Cyberealm
      Yield: 6 servings
 
      5    Eggs
      1 lg Unpeeled eggplant,
           Sliced 1/4 inch thick
    1/2    To 2/3 cup flour
           Oil
     20 oz Frozen chopped spinach
      1    Pound ricotta cheese
      1 tb Parmesan cheese, grated
      2 ts Oregano leaves
      1 ts Ea basil & minced garlic
    1/4 ts Pepper & 1 tsp salt
      1    Envelope dry spaghetti mix
  1 3/4 c  Water
      6 oz Tomato paste
      1    Pound sliced mozzarella
           Cheese
 
  Great side dish for any meat. Lightly beat 4 eggs.  Coat eggplant with
  flour, dip in beaten eggs & coat with bread crumbs.  Cook in 2/3 C
  hot oil until lightly browned; drain on paper towels.  Place thawed
  spinach in sieve and squeeze out water.  Com- bine with remaining
  egg, ricotta and Parmesan cheeses, oregano, basil, garlic, salt &
  pepper. Prepare sauce mix using water, tomato paste and 1 tbs oil.
  Spread 1/3 sauce mixture on bottom of greased shallow 3-qt casserole.
  Layer 1/2 eggplant slices ofer sauce; cover with 1/2 spinach mixture
  and thin layer of sauce. Top with 1/2 mozzarella cheese slices and
  repeat, beginning with eggplant and ending with mozzarella.  Cover
  loosely with foil and bake at 350 degrees F for 25 minutes.  Uncover
  and bake for 15 to 25 minutes longer, until cheese is melted and
  browned.
  
  Adapted from:  America's Country Inn Cookbook (The R.T. French
  Company) Loren Martin, Big Cabin, OK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Scott Welliver's Washington Apple Cake
 Categories: Cyberealm, Cakes
      Yield: 12 servings
 
      2 c  Sugar
      3 c  Flour
      1 ts Soda
      1 ts Salt
      1 ts Cinnamon
        pn Nutmeg
  1 1/2 c  Oil
      4    Eggs
      1 ts Vanilla
      3 c  Apples, red; chopped (do not
           -peel)
      1 c  Walnuts; chopped
      1 pt Cream, whipping; whipped
           Sugar, powdered; to taste
           -(for sweetening cream)
 
  In large bowl of mixer, sift together dry ingredients. With mixer on
  slowest speed, add oil.  At medium speed, add eggs one at a time,
  beating well after each addition.  Add vanilla. Stir in the apples
  and walnuts. Turn batter into a greased tub pan.  Bake at 350F for 1
  hour or until toothpick comes out clean.  Cool 10 minutes in pan and
  turn out on plate. Serve with sweetened whipped cream.
  
  From: Scott Welliver, Episoft Systems
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: PERFECT CUSTARD
 Categories: Cyberealm, Desserts
      Yield: 8 servings
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (315)-786-1120---------------------
           *  *  *  *  *  *  *  *  *  *
      4    Eggs
      1 ts Vanilla
    1/2 c  Sugar
           Dash of Salt
      3 c  Milk, scalded
           Nutmeg, (optional)
           *  *  *  *  *  *  *  *  *  *
 
  1.  Put eggs and vanilla in a bowl.  Beat in sugar and salt just until
  mixedno more.  Stir in milk.  (It's scalded when bubbles form around
  the edge of pan.)
  
  2.  Pour through a sieve into eight 5-ounce custard cups-no buttering
  needed.  Sprinkle lightly with nutmeg, then place cups, not touching,
  in shallow baking pan.
  
  3.  Pull out oven shelf a little and set pan on it for easy handling.
  Pour boiling water from kettle into the pan to make a depth of about
  1 inch around the cups.
  
  4.  Let them bake lazily in a slow over (325) 30 minutes or until
  centers are almost set but still soft.  (Do not over bake: custards
  will set as the cool.)  Lift cups from water; cool.
  
  Makes 8 5-oz. custard cups.
  
  Source: Family Circle Illustrated Library of Cooking
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Change-Of-Pace Pumpkin Pie
 Categories: Cyberealm, Pies
      Yield: 8 servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  Graham cracker crumbs
      6 tb Butter; melted
      1 tb Sugar
      1 ts Ginger, ground

MMMMM--------------------------FILLING-------------------------------
      1 pt Ice cream, vanilla; softened
      1 c  Pumpkin, canned
    3/4 c  Sugar
    1/2 ts Ginger, ground
    1/2 ts Cinnamon
    1/2 ts Salt
    1/4 ts Nutmeg
      1 c  Cream, whipping
    1/2 ts Vanilla
           Pecan halves
 
  CRUST:  Mix all ingredients in a medium bowl; press firmly into the
  bottom of a 9 inch pie plate.  Make for 15 minutes at 350F; cool
  completely and refrigerate until ready to fill. FILLING:  Spread ice
  cream over crust and freeze until ice cream is firm. Blend the
  pumpkin, sugar, spices and salt in a large bowl. In another bowl,
  beat the cream and vanilla until soft peaks form.  Fold the whipped
  cream into the pumpkin mixture. Spread on top of the ice cream and
  crust, forming peaks. Place pecans on top. Freeze until set.  Soften
  in refrigerator slightly before serving.
  
  From Scott Welliver, Episoft Systems
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Harvest Tart
 Categories: Cyberealm, Pies, Desserts
      Yield: 12 servings
 
  1 1/2 c  Dried cherries
    1/2 c  Seedless raisins
    1/3 c  Brandy
      4 ea Granny Smith apples, peeled,
           Cored, diced  (2 1/2 cups)
      1 ea Orange, seedless, ground
           Peel and all
    1/4 c  Lemon juice
  1 1/4 c  Sugar
    1/2 ts Salt
      1 ts Cinnamon ,ground
    1/2 ts Mace ,ground
    1/4 ts Cloves ,ground
    1/4 ts Ginger ,ground
      2 ea Pie shells, 8-inch, unbaked
           If desired, pastry for top
           Crusts or lattice
    1/2 c  Butter, unsalted, melted
 
  Preheat oven to 450 degrees. in mixing bowl combine cherries,
  raisins, and brandy and set aside.(in the time it takes to prepare
  the apples and dough for crust, fruit should absorb brandy.) Add
  apples, ground orange, and lemon juice to cherry mixture and blend
  well. Sift together sugar, salt, cinnamon, mace, cloves, and ginger
  and add dry mixture to blended fruit and mix evenly. divide batter
  and fill pie shells. Pour 1/4 cup melted butter evenly over each
  filled pie shell. If using top crusts, cover tarts, crimp edges of
  pastry, and cut slits in tip pastry; or cover tops with lattice
  strips as desired.
  
  Bake tarts at 450 degrees for 15 minutes. Reduce heat to 350 degrees
  and bake 25 minutes longer, until crust is dry and turning golden.
  Serve tarts warm. (They can be refrigerated and reheated in the oven
  at 350 degrees for about 15 minutes.) Makes 2 tarts,each about 6
  servings.
  
  From: Tony Burke, Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sauerbraten ala Loren Martin
 Categories: Cyberealm, Meats
      Yield: 6 servings
 
      1    4-lb boneless roast
      2 c  Red wine and red
           Wine vinegar mixed
      2 c  Water
      1    Cl Garlic, minced
    3/4 c  Onion, sliced
      1    Bay leaf
     12    Peppercorns
    1/4 c  Sugar
      3    Cloves
           Flour
      2 tb Bacon drippings
  1 1/2 c  Sour cream
 
  Season meat with salt and pepper to taste. Place in large bowl.  Bring
  wine, vinegar and water to boil.  Add garlic, onion, bay leaf,
  peppercorns, sugar and cloves. Pour over beef. Cover and refrigerate
  12 hours overnight. Remove meat and dry thoroughly.  Dredge meat with
  flour. Heat bacon drippings in large, heavy kettle, add meat and
  brown on all sides. Add half of marinade.  Cover tightly and simmer
  until tender (2-1/2 to 3 hours). Remove meat to platter and keep hot.
  Thicken gravy with 2 tbs. each of flour and water mixed and stirred
  into gravy over fairly high heat. Stir in sour cream.  Pour over
  sliced meat. (I actually marinate this recipe for 3-4 days in the
  refrigerator....the longer, the more sour!!!)
  Modified from Joy of Cooking by Loren Martin, Big Cabin, OK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cinnamon Baked Apples
 Categories: Cyberealm, Microwave, Desserts, Fruits
      Yield: 4 servings
 
MMMMM----------------FROM FRED'S DESSERT KITCHEN---------------------
      4 lg Baking apples 2" to 3" diam
      4 tb Red cinnamon candies
 
  1]      Core the apples without cutting through the bottom skin, and
  peel about 1" strip of skin from stem end of each apple... If
  necessary, cut a thin slice from bottom of each apple to make it
  stand upright...
  
  2]      Arrange apples in a shallow baking dish and place 1 tb of
  cinnamon candies in center of each apple... Microwave on high [100%]
  until apples are tender, 4 to 6 min., re-arranging apples once during
  cooking time...
  
  from the Sharp Carousel Microwave Cook Book and Fred Goslin in
  Watertown NY. on Cyberealm Bbs (315)-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: "Philly" Stuffed Mushrooms
 Categories: Cyberealm, Vegetables, Appetizers
      Yield: 2 doz
 
MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      2 lb Fresh mushrooms [med size]
      6 tb PARKAY margerine
      8 oz Philadelphia Brand Cream
           -Cheese [softened]
    1/2 c  Kraft Natural blue cheese
           -[crumbled]
      2 tb Onions [chopped]
 
  Remove mushroom stems and chop of them to measure  cup... Cook half
  of the mushroom CAPS in 3 Tb of margarine over medium heat for 5
  min., and then drain... Repeate with remaining mushrooms &
  margarine...
  
  Combine cream cheese, blue cheese, mixing well until blended... Stir
  in chopped stems and onions, then fill mushroom caps...
  
  Place on cookie sheet and broil until golden brown...
  
  brought to you by Fred Goslin, from the KRAFT Philadelphia Cream
  Cheese Cookbook on Cyberealm Bbs (315)-785-8098 in Watertown NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sauteed Chicken in Cream Sauce
 Categories: Cyberealm, Meats, Poultry, Main dish
      Yield: 4 servings
 
MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      2 lg Chicken breasts [split,
           -boned, and skinned]
      2 tb PARKAY margarine
      1 c  Celery slices
      1 sm Onion [thinly sliced]
    1/2 ts Pepper
    1/2 ts Basil leaves [finly crushed]
    1/4 ts Chervil leaves [crushed]
    1/8 ts Thyme leaves [crushed]
    1/4 c  Dry white wine or sherry
      8 oz Philadelphia Brand Cream
           -Cheese [cubed]
    1/3 c  Milk
  2 1/2 c  Noodles [3 color corkscrew
           -cooked and drained]
 
  Cut chicken into strips... Melt margarine in a large skillet, and add
  chicken, vegetables, and seasonings... Cook over med. heat for 10 min.
  until chicken is tender, stirring occasionally... then add 2 tb of
  wine and simmer for 5 min...
  
  Combine cream cheese, milk, and remaining wine in a saucepan stirring
  over low heat until smooth, add to the chicken and vegetables, and
  serve over noodles...
  
  presented for your satisfaction from The KRAFT Philadelphia Brand
  Cream Cheese Cookbook, by FRED GOSLIN in Watertown NY on CYBEREALM Bbs
  (315)-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Stroganoff Superb
 Categories: Cyberealm, Main dish, Meats
      Yield: 4 servings
 
MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      1 lb Sirloin steak [cut into thin
           -strips]
      3 tb Parkay margarine
    1/2 c  Onions [chopped]
      4 oz Mushrooms [1 can drained]
    1/2 ts Salt
    1/4 ts Dry mustard
    1/4 ts Pepper
      8 oz Philadelphia Brand Cream
           -Cheese [cubed]
    3/4 c  Milk

MMMMM---------------------------------------------------------------
           Hot parslied noodles
 
  Brown steak strips in margarine, in a large skillet, and add onions,
  mushrooms, and seasonings... Cook until veggies are tender
  
  Add Cream cheese and milk, stirring over low heat until cheese is
  melted...
  
  Serve over noodles...
  
  presented to you from the KRAFT Philadelphia Brand Cream Cheese
  cookbook by Fred Goslin in Watertown NY on CYBEREALM Bbs
  (315)-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Creamy Fettucini Al-FRED-o
 Categories: Cyberealm, Side dishes
      Yield: 4 servings
 
MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      8 oz Philadelphia Brand Cream
           -Cheese
    3/4 c  KRAFT grated Parmesam Cheese
    1/2 c  Parkay margarine
    1/2 c  Milk
      8 oz Fettucini [cooked & drained]
 
  In a large sauce pan, combine cream cheese parmesan cheese, margarine
  and milk, stirring over low heat until smooth and creamy...
  
  Add cooked and drained fettucini tossing lightly...
  
  Serve hot...
  
  presented to you from the KRAFT Philadelphia Cream Cheese cookbook by
  FRED GOSLIN in Watertown NY on CYBEREALM Bbs (315)-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Bread Pudding Classic
 Categories: Cyberealm, Desserts
      Yield: 8 servings
 
  1 1/2 c  Milk
  1 3/4 c  +2 T heavy cream
      6 tb Sugar
  1 1/2 c  Semisweet chocolate chips
    1/8 ts Salt
      3 lg Eggs, lightly beaten
      3 c  Cubed 1" challah, or 3
           -croissants cut into 1/2"
           -cubes (3 cups) or 1/3
           -French baguette, split
           -lengthwise and cut into 1/2
           -inch cubes (3 cups)
 
  1. Heat milk, cream, sugar, chocolate chips and salt in a medium
  sized saucepan over low heat, whisking occasionally until the
  chocolate is completely melted and all the chocolate specks are gone,
  3-4 min. Remove from the heat.
  
  2. Briskly whisk in the eggs.
  
  3. Place the cut-up bread in a large bowl and pour the chocolate mix-
  ture over the bread. Toss, then refrigerate the pudding for 2-3 hours,
  tossing the mixture occasionally with a large spoon to be sure all the
  bread is soaked. You can pull a few pieces apart with your fingers to
  check.
  
  4. Fifteen minutes before baking, preheat the oven to 350F. Generously
  grease a 6 or 8 cup souffle dish with butter.
  
  5. Scoop the pudding into the prepared dish. Bake on the center oven
  rack until the top is crisp, about 40 minutes. They lay a piece of
  aluminum foil loosely over the surface of the pudding and bake until
  the pudding is set and a tester inserted close to but not in the
  center comes out dry, 30 minutes or more. Cool slightly before
  serving.
  
  Source: Rosie's Bakery All-Butter Fresh Cream Sugar Packed No Holds-
          Barred Baking Book, Author Judy Rosenberg
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120 or 315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Marble Squares
 Categories: Cyberealm, Cookies, Desserts
      Yield: 2 dozen
 
MMMMM-----------------DESSERT FROM CHEF FREDDY'S----------------------

MMMMM--------------------FOR THE COOKIE-BARS-------------------------
    1/2 c  Parkay margarine
    3/4 c  Water
  1 1/2 oz Chocolate [unsweetened
           -bakers]
      2 c  Flour
      2 c  Sugar
      1 ts Baking SODA
    1/2 ts Salt
      2 md Eggs [beaten]
    1/2 c  Sour cream

MMMMM----------------------FOR THE TOPPING---------------------------
      8 oz Philadephia Brand Cream
           -Cheese
    1/3 c  Sugar
      1 md Egg
      6 oz Chocolate chips...
 
  To make the cookie/bars:
  
  Combine margarine, water and chocolate in a sauce pan and bring to a
  boil, then remove from the heat... Stir in the combined flour, sugar,
  baking soda, and salt... Add the eggs and sour cream, mixing well...
  Pour into greased and floured 15"x10"x1" jelly roll pan...
  
  To make the topping:
  
  Combine the Cream cheese and sugar, mixing well until blended, then
  add the egg... Spoon over the chocolate batter and then cut through
  the batter and topping several times for the marbling effect...
  Sprinkle with the chocolate chips and bake at 375 for 25 to 30 min.
  or until a wooden pick inserted in the center comes out clean...
  
  Cool to room temp. and serve...
  
  presented for your sweet tooth from the KRAFT Philadelphia Brand Cream
  Cheese cookbook by Fred Goslin in Watertown NY on CYBEREALM BBS
  (315)-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Favorite Layer Bars
 Categories: Cyberealm, Cookies
      Yield: 3 dozen
 
MMMMM-----------------DESSERT FROM CHEF FREDDY'S----------------------

MMMMM--------------------FOR THE COOKIE/BARS-------------------------
  1 1/2 c  Graham cracker crumbs
    1/4 c  Sugar
    1/4 c  Parkay margarine [melted]

MMMMM----------------------FOR THE TOPPING---------------------------
      8 oz Philadelphia Brand Cream
           -cheese [softened]
    1/2 c  Sugar
      1 md Egg
    3/4 c  Nuts [chopped]
      6 oz Chocolate chips
 
  To make the cookie/bars:
  
  Combine the graham cracker crumbs, sugar, and margarine and press onto
  bottom of 13"x9" baking pan... Bake at 325 for 10 min...
  
  To make the topping:
  
  Combine the cream cheese,sugar, and egg, mixing well until blended,
  and then spread over the cookie/bar in the baking pan... Sprinkle
  withthe coconut, nuts, and chocolate chips, pressing lightly into
  surface...
  
  Bake at 350 for 25 to 30 min or until lightly browned... Let cool
  and cut into bars and serve...
  
  Typed for you by: Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: German Apple Torte
 Categories: Cyberealm, Desserts, Cakes
      Yield: 12 servings
 
MMMMM----------------DESSERTS FROM CHEF FREDDY'S---------------------

MMMMM-----------------------FOR THE CRUST----------------------------
    1/3 c  Parkay Margarine
    1/3 c  Sugar
      1 lg Egg
    1/4 c  Flour

MMMMM-----------------FOR THE FILLING & TOPPING----------------------
     16 oz Light Philadelphia Brand
           -Neufchtel Cheese [softened
    1/2 c  Sugar
      2 tb Flour
    3/4 ts Vanilla
      2 lg Eggs
  1 1/4 c  Apples [peeled,cored,chopped
    1/4 c  Almonds [sliced]
    1/3 c  KRAFT Grape jelly
 
  To make the crust...
  
  Beat margarine, & sugar until light and fluffy, then blend in the
  egg, add flour and mix well... Spread dough onto bottom and 1" up
  the sides of a 9" springform pan... Bake at 425 for 5 to 7 min. or
  until crust is lightly brown...
  
  To make the filling/topping...
  
  Combine neufchtel cheese, flour, sugar, and vanilla, mixing with
  electric mixer on med. until well blended... Add eggs one at a time,
  mixing well after each addition, then pour into crust...
  
  Top with the apples and almonds, and bake at 425 for 10 min... Then
  drizzle with the jelly... Loosen cake from rim of pan; cool before
  removing rim of pan...
  
  Chill several hours or overnight... and serve...
  
  Presented for your delight from the Kraft Philadelphia Brand Cream
  Cheese cookbook by Fred Goslin in Watertown NY on CYBEREALM
  BBS(315)-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Caribbean Freeze
 Categories: Cyberealm, Low-cal, Desserts
      Yield: 6 servings
 
MMMMM----------------CHEF FREDDY'S LITE DESSERTS---------------------
    2/3 c  Sugar
      3 tb HERSHEY'S Cocoa
  1 3/4 c  Water
      3 tb Pineapple juice concentrate
      1 tb Golden Rum *or*
    1/2 ts Rum extract
 
     In a med. saucepan stir together the sugar and the cocoa, then
  stir in the water... Cook over med. heat stirring occasionally, until
  the mixture comes to a boil... Reduce heat and simmer for 3 min.,
  stirring occasionally...Cool completly... Stir the concentrate and
  the rum [or rum extract] into the chocolate mixture, cover and
  refrigerate until cold, about 6 hrs...
     Pour into a 1 qt icecream freezer container and freeze according to
  manufacturer's directions... Garnish as desired before serving...
  
  NUTRITIONAL INFO...[PER SERVING]: 150 Calories 0 mg cholesterol 1 gm
  Protein            5 mg Sodium 36 gm Carbohydrates 10 mg Calcium 0 mg
  Fat ...SO PIG OUT !!!
  
  from the HERSHEY'S Luscious Desserts cookbook and Fred Goslin on
  CYBEREALM BBS in Watertown NY (315)-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: APPLE SNACK CAKE
 Categories: Cyberealm, Cakes, Desserts, Snacks
      Yield: 20 servings
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
           *  *  *  *  *  *  *  *  *  *
  1 1/4 c  Boiling water
      1 c  Oatmeal (quick or old-
           -fashioned, uncooked)
  1 3/4 c  All-purpose Flour
    3/4 c  Granulated SUgar
    3/4 c  Firmly packed Brown sugar
    1/2 c  Wheat Germ (any flavor)
      2 ts Baking Soda
      1 ts Ground Cinnamon
    1/2 ts Nutmeg
    1/2 ts Salt (optional)
      2 c  Apples, peeled & chopped
    1/3 c  Vegetable Oil
      1    Egg
      2    Egg Whites
      1 ts Vanilla
 
  * Wheat germ adds a nutty flavor to this moist and delicious snack
  cake and oats add a special hearty texture.
  
  1.  Heat oven to 350F.  Spray 13 x 9-inch pan with no-stick cooking
  spray or grease lightly.
  
  2.  In a large bowl, combine water and oats; set aside.  In medium
  bowl, combine flour, sugars, wheat germ, baking soda, cinnamon,
  nutmeg, and salt; mix well.
  
  3.  Add apples, oil, egg, egg whites and vanilla to oat mixture, mix
  well.
  
  4.  Add dry ingredients, mixing just until moistened.
  
  5.  Pour into prepared pan.  Bake 40 to 45 minutes or until wooden
  pick inserted in center cp,es pit clean.
  
  6.  Cool completely on wire rack.
  
  Serves 20.
  
  NUTRITIONAL INFORMATION: 1/20 of recipe
  
  Calories     170    Calories From Fat 45       Protein       3g Total
  Fat 5g   Cholesterol       10mg     Dietary FIber 1g Carbohydrates
  30g Sodium 140mg
  Source: Foodshopper's Digest, Winter 1994
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
  315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Choco-lowfat Strawberry Shortbread Bars
 Categories: Cyberealm, Cookies
      Yield: 12 servings
 
MMMMM----------------DESSERTS FROM CHEF FREDDY'S---------------------

MMMMM--------------------FOR THE COOKIE/BARS-------------------------
    1/4 c  Light corn oil spread
           -( stick)
    1/2 c  Sugar
      1 lg Egg white
  1 1/4 c  Flour
    1/4 c  HERSHEY'S Cocoa
    3/4 ts Cream of tartar
    1/2 ts Baking soda
      1 ds Salt
    1/2 c  Strawberry all-fruit spread

MMMMM----------------------FOR THE TOPPING---------------------------
    1/3 c  Hershey's vanilla milk chips
    1/2 ts SHORTENING (do not use but-
           -ter, margarine, or oil)
 
  >>> To make the cookie bars...
     Preheat oven to 375... Lightly spray 13"x9"x2' baking pan  with
  PAM or other cooking spray.
     In a mixer bowl, combine the corn oil spread and sugar, and beat
  on med. speed [of elec. mixer] until well blended... Then add egg
  white until blended...
     In small bowl, stir togeather the flour, cocoa, cream of tartar,
  baking soda and salt... Then beat GRADUALLY into sugar mixture, and
  then gently press mixture onto bottom of prepared pan...
  
     Bake for 10 to 12 min. or until set, let cool completely on wire
  rack in baking dish... Spread fruit spread evenly over crust and cut
  into bars...
  
  >>>To make the Topping...
     In a small microwave safe bowl, place the Hershey's vanilla milk
  chips and shortening and microwave on high [100%] for 30 sec. stir
  vigorously. (if necessary microwave an additional 15 sec. until chips
  are melted and mixture is smooth when stirred... Drizzle over top of
  bars and let stand until set... Store covered at room temp...
  
  >>>Nutritional Info. (per serving)<<< 50 Calories 0mg Cholestrol 1gm
  Protein                           45mg Sodium 10gm Carbohydrate 5mg
  Calcium 1gm Fat
  
  From the HERSHEY'S Luscious Desserts cookbook and Fred Goslin on
  CYBEREALM BBS in Watertown NY... at (315)-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate and Raspberry Cream Torte
 Categories: Cyberealm, Low-cal, Desserts
      Yield: 14 servings
 
MMMMM----------------CHEF FREDDY'S LITE DESSERTS---------------------

MMMMM------------------------FOR THE CAKE-----------------------------
      6 tb Xtra lite corn oil spread
      1 c  Sugar
      1 c  Skim milk
      1 ts White vinegar
    1/2 ts Vanilla extract
  1 1/4 c  Flour
    1/3 c  HERSHEY'S Cocoa
           -or Hershey's European style
           -cocoa...
      1 ts Baking soda
    1/4 c  Red raspberry jam

MMMMM------------------FOR THE RASPBERRY CREAM-----------------------
     10 oz Frozen red raspberrys-
           -[thawed and drained]
  1 1/3 oz Dry whipped topping
    1/2 c  Cold skim milk
      3 dr Red food coloring
 
  >>>To make the cake...
     Preheat oven to 350... Spray a 15"x10"x1" jelly roll pan with
  PAM or other cooking spray...
     In a med. saucepan over low heat, melt the corn oil spreadand stir
  in the sugar... Remove from the heat and stir in the milk, vinegar and
  vanilla... In a small bowl stir together the flour, cocoa, and baking
  soda, and then add it gradually to the sugar mixture, stirring with a
  wisk until wel blended... Pour into prepared pan and bake 16 to 18
  min.or until wooden pick inserted into center comes out clean... Cool
  for 10 min. remove from pan to wire rack... Cool completely...
  
  >>>To make the filling and assemble...
     Thaw and drain the frozen raspberrys, then put in blender
  container and blend until smooth...In a small mixer bowl put whipped
  topping mix and the cold skim milk *do not add vanilla*  and add the
  red food coloring... fold in the raspberry puree'...
  
     Cut cake crosswise into 4 equal pieces... Place 1 piece on cake or
  serving plateand spread itb jam on top, the spread a scant 3/4 cup of
  the cream filling over the jam... Repeat with the other 3 cake
  pieces...
     Use the remaining jam and cream filling to garnish the top as you
  desire... Refrigerate the torte until ready to serve...
  
  >>>Nutritional Info... per serving<<<
  
  170 Calories                    0mg Cholesterol 3gm Protein 100mg
  Sodium 34gm Carbohydrates              40mg Calcium 3gm Fat
  
  from the HERSHEY'S Lucious Desserts cookbook and Fred Goslin in
  Watertown NY on CYBEREALM BBS at (315)-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Pizza
 Categories: Cyberealm, Desserts, Fruits
      Yield: 12 servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  All-purpose flour
      1 c  Butter or margarine
    1/4 c  Brown sugar
    1/2 c  Chopped pecans

MMMMM--------------------------FILLING-------------------------------
      1 pk (8 oz) cream cheese
    3/4 c  Confectioners' sugar
      1    Container (8 oz) whipped
           -topping

MMMMM--------------------------TOPPING-------------------------------
      1 pk (3 oz) strawberry gelatin
    1/2 c  Sugar
      1 ds Salt
      1 c  Water or strawberry juices,
           -divided
      4 tb Cornstarch
      4 c  Sliced strawberries
 
  To make crust, mix all ingredients to form dough.  Spread in pizza
  pan. Bake at 400 degrees for 15 minutes.
  
  For filling, mix cream cheese and confectioners' sugar; fold in
  whipped topping.  Spread over cooled crust.
  
  To make topping, combine gelatin, sugar, salt and 1/2 cup water or
  strawberry juice.  Dissolve cornstarch in remaining water; stir into
  gelatin mixture.  Cook over medium heat until thickened.  Stir in
  strawberries to coat all slices; cool. Spread on top of filling.
  
  Chill pizza.
  
  re-typed for you by Fred Goslin on CYBEREALM BBS in Watertown NY
  (315)-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Pie
 Categories: Cyberealm, Fruits, Pies
      Yield: 1 pie
 
      1    Baked pie shell
      4 c  Strawberries
    3/4 c  Sugar
      2 tb Cornstarch
  1 1/2 c  Water
      1 pk (3 oz) strawberry jello
 
  Combine 3/4 cup sugar, 2 T cornstarch and 1 1/2 cups water.  Bring to
  boil and stir until thick and clear.  Add 1 3 oz package of
  strawberry jello. Cool slightly.  Put the 4 cups sliced strawberries
  in baked pie shell. Pour the cooled jello mixture over strawberries
  and refrigerate at least 3 hours.  Top with Cool Whip.
  
  re-typed for you by Fred Goslin on CYBEREALM BBS in Watertown NY
  (315)-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Griddle Cakes
 Categories: Cyberealm, Breakfast
      Yield: 4 servings
 
  1 1/2 c  Sifted flour
      4 ts Baking powder
      3 tb Sugar
    1/2 ts Salt
      2    Eggs, beaten
    3/4 c  Milk
      1 ts Butter, melted
      1 c  Fresh strawberries, sliced
 
  In large bowl, sift together flour, baking powder, sugar and salt.
  Combine eggs and milk and stir into dry ingredients only enough to
  moisten batter. Add melted butter and strawberries.  Fry on hot
  griddle. Serve with syrup and butter.
  Typed for you by: Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Buckle
 Categories: Cyberealm, Fruits, Desserts
      Yield: 8 servings
 
    1/2    Stick butter, softened
    3/4 c  Sugar
      1    Egg, beaten
    1/2 ts Vanilla
    1/2 c  Milk
      2 c  Cake flour, sifted
      2 ts Baking powder
    1/2 ts Salt
      2 c  Fresh strawberries, sliced

MMMMM--------------------------TOPPING-------------------------------
    1/2    Stick butter, softened
    1/2 c  Brown sugar
    1/3 c  Flour, sifted
    1/2 ts Cinnamon
           Dash nutmeg
 
  In large mixing bowl cream sugar and butter until light and fluffy.
  Blend in eggs and vanilla then milk.  In separate bowl sift together
  dry ingredients.  Stir into liquid mixture.  Fold in berries.  Spread
  in greased, floured 9 x 9 inch baking pan.
  
  Topping:
  
  Cream butter and sugar.  Blend in flour and cinnamon.  Sprinkle over
  batter.  Dash with nutmeg.  Bake in 375F oven 30-35 minutes.  Serve
  warm with cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Black Bottom Pie
 Categories: Cyberealm, Pies
      Yield: 8 servings
 
    2/3 c  Half & half
      1 pk (6 oz) semi-sweet chocolate
           -morsels
      3    Eggs, separated
      1    9 inch baked pie shell
      2 pt Fresh strawberries
      2 ts Lemon juice
      1 pk Unflavored gelatin
    1/4 c  Cold water
    1/4 c  Sugar
 
  Heat half and half in saucepan over medium heat.  Stir in chocolate
  morsels; beat smooth with wire whisk.  Remove from heat; whisk in egg
  yolks one at a time, mixing until well blended.  Return to heat.
  Cook, stirring, 1 to 2 minutes longer.  Cool; pour into pie shell.
  Chill until set, 2 to 3 hours.  Puree 1 pint of the berries with
  lemon juice (there should be about 1 2/3 cups puree).  Soften gelatin
  in water; warm over low heat to dissolve, then stir into berry puree.
  Chill until mixture begins to set. Meanwhile, beat egg whites,
  gradually adding sugar until soft peaks form. Fold in thickened berry
  mixture. Pour over chocolate layer, shill until set.  To serve, slice
  remaining pint berries; sweeten if desired. Spoon over wedges of pie.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: BAKED MAC'N'CHEESE - (Quick & Easy)
 Categories: Cyberealm, Main dish
      Yield: 2 cups
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM-----------------CYBEREALM BBS(315)786-1120----------------------
           *  *  *  *  *  *  *  *  *  *
      1 cn (10 3/4 ounces) Condensed
           Cheddar Cheese Soup
    1/2 cn Milk
      1 ts Prepared Mustard
    1/8 ts Pepper
      2 c  Hot cooked Elbow or medium
           Shell Macaroni (1 1/2 c dry)
      2 ts Margarine or Butter, melted
      1 tb Dry Bread Crumbs
 
  Prep. Time: 20 Minutes - - - - - - - - - - - - Cook Time: 20 Minutes
  
      *           *           *            *            *            *
  
  1. In 1-quart casserole, combine soup, milk, mustard and pepper. Stir
  in macaroni.
  
  2.  In a cup, combine margarine and bread crumbs.  Sprinkle over
  casserole.
  
  3.  Bake at 400F. 20 minutes or until hot and bubbling.
  
  Makes 2 1/2 Cups = 2 main dish servings or 4 side dish servings.
  
  Source:  Campbell's Soups
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Moosewood Vegetarian Chili (Carol Gifford)
 Categories: Cyberealm, Soups, Nets
      Yield: 6 servings
 
  2 1/2 c  Raw kidney beans
      6 c  + water
      1 ts Salt
      1 c  Tomato juice
      1 c  Raw bulghar
           Olive oil for saute
      4    Cloves crushed garlic
  1 1/2 c  Chopped onion
      1 c  Chopped carrots
      1 c  Chopped celery
      1 ts Basil
      1 tb Chili powder (more? To
           -taste!)
      1 tb Ground cumin
           Salt and pepper
      1 ds Of cayenne (to taste)
      1 c  Chopped green peppers
      2 c  Chopped fresh tomatoes
           Juice of 1/2 lemon
      3 ts Tomato paste
      3 ts Dry red wine
           Cheese
           Parsley
 
  Put kidney beans in a saucepan and cover them with 6 cups of water.
  Soak 3 4 hours.  Add extra water and salt.  Cook until tender (about
  1 hour). Watch the water level, and add more if necessary.
  
  Heat tomato juice to a boil.  Pour over raw bulghar.  Cover and let
  stand at least 15 minutes.  (It will be crunchy, so it can absorb
  more later.) Saute onions and garlic in olive oil.  Add carrots,
  celery and spices. When vegetables are almost done, add peppers. Cook
  until tender. Combine beans, bulghar, sauted vegetables, tomatoes,
  lemon juice, tomato paste, and wine and heat together gently, either
  in kettle over double boiler, or covered in a moderate oven.
  
  Serve topped with cheese & parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetarian Chili #2
 Categories: Cyberealm, Soups, Nets
      Yield: 8 servings
 
  2 1/2 c  Kidney beans, dried, soaked
      3 ts Salt
      1 c  Tomato juice
      1 c  Bulghur, raw
      2 tb Olive oil
      2 md Onions, coarsely chopped
      4 md Garlic cloves, crushed
      3    Celery stalks, coarse
           - chopped
      3    Carrots, coarsely chopped
      4    Tomatoes, coarsely chopped
      1 tb Lemon juice, fresh
      2 tb Red chile, hot, ground
      3 tb Red chile, mild, ground
      1 ts Cumin, ground
    1/2 ts Oregano, dried, preferably
           - Mexican
      1 ts Basil, dried
           Black pepper, freshly ground
  1 1/2    Bell pepper(s)
 
  1. Transfer the kidney beans and the water in which they were soaked
  to a large heavy saucepan. Add 1 teaspoon of the salt and bring to a
  boil over high heat. Lower the heat and continue boiling the beans,
  partially covered, until tender, about 1 hour. Watch the water level
  and add more, if necessary, to keep the beans from scorching.
  
  2. Meanwhile, place the tomato juice in another saucepan and bring to
  a boil over medium heat. Remove from the heat immediately and add the
  bulghur to the juice. Cover and let stand for 15 minutes. It should
  be slightly crunchy. Set aside.
  
  3. Heat the olive oil in a large heavy pot over medium heat. Add the
  onions and garlic and cook until the onions are translucent. Add the
  celery, carrots, tomatoes, lemon juice, and all the spices -
  including the remaining salt - to the onions and cook, covered, until
  the vegetables are nearly tender, about 10 to 15 minutes. Add the
  bell peppers and continue cooking another 10 minutes.
  
  4. Add the kidney beans, the water in which they cooked, and the
  bulghur to the vegetables in the large pot. Stir the mixture
  thoroughly and simmer for 30 minutes over low heat. The chili may be
  thick - add water as necessary and stir occasionally making sure the
  bulghur does not stick to the bottom of the pot. Taste and adjust
  seasonings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Fruit Cobbler
 Categories: Cyberealm, Mom's best, Desserts
      Yield: 6 servings
 
      1 cn 21 oz fruit pie filling, any
           -flavor
  1 1/4 c  Bisquick
      1 tb Sugar
    1/4 c  Milk
    1/4 c  Sour cream
 
  Heat oven to 425F. Grease 1 1/2 qt casserole. Heat pie filling to
  boil- ing. Pour into casserole.
  
  Mix remaining ingredients until dough forms. Drop by 6 spoonsfull onto
  hot pie filling. Sprinkle with sugar if desired.
  
  Bake about 20 minutes or until biscuits are golden brown.
  
  Source: The back of the Bisquick box
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Coffee Cake
 Categories: Cyberealm, Mom's best, Breakfast
      Yield: 1 coffeecake
 
MMMMM-----------------CYBEREALM BBS 315-785-8098----------------------
      2 c  Bisquick
    2/3 c  Milk
      2 tb Sugar
      1    Egg

MMMMM-----------------FOR THE STRUESEL TOPPING:----------------------
    1/3 c  Bisquick
    1/3 c  Packed brown sugar
    1/2 ts Cinnamon
      2 tb Firm margarine or butter
 
  Heat oven to 375F. Grease round pan, 9 x 1 1/2". Prepare Streusel
  topping; reserve.
  
  Mix all remaining ingredients, beat 30 seconds. Spread in pan;
  sprinkle with streusel topping.
  
  Bake 18-22 minutes or until golden brown. Serve warm. Makes 8
  servings.
  
  For the streusel topping: Mix all ingredients together until crumbly.
  
  Source: The back of the Bisquick box
  Typed for you by; Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Banana Nut Bread
 Categories: Cyberealm, Mom's best, Breads
      Yield: 1 loaf
 
    1/2 c  Butter
      1 c  Sugar
      2    Eggs
      4 sm Bananas, mashed
    3/4 ts Baking soda
    1/2 ts Salt
  1 1/2 c  Flour
    3/4 c  Chopped walnuts
 
  1. Cream butter and sugar until fluffy; add eggs one at a time beating
  well after each addition. Stir in bananas.
  
  2. Add dry ingredients and mix well. Pour into bread pan, bake at
  350F for 30-35 minutes.
  
  Source: The warped and twisted mind of Linda Fields
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: George Fassett's Hot Chicken Wing Sauce
 Categories: Cyberealm, Sauces
      Yield: 1 cup
 
 
  Text only:
  "Melt 1/2 pound of butter and mix with as much Hot Tabasco sauce as
  you can stand. For super hot, add the whole bottle (now, that can
  get really hot depending on the size of the bottle you buy!).
  
  Salt and pepper to taste, usually fairly heavy on the salt (keeps
  you eating the wings, like popcorn despite the fire coming out
  of your nostrils!)
  
  Don't forget celery and blue cheese dressing to cool down the insides
  of your mouth enough to go back and have some more!
  
  A trick I like... coat your wings in this mixture, and then deep fry
  them, and then coat again when done. Makes the wings nice and crispy!"
  
  Source: George Fassett, Cyberealm BBS Watertown NY
  Originally posted July 7, 1992
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fish a la Lyle
 Categories: Cyberealm, Fish
      Yield: 4 servings
 
      3    Eggs
           Splash of milk
      1 pk Golden Dipt Breading Mix
      4 c  Bread crumbs
           Garlic powder, salt and
           -pepper to taste
           Vegetable oil to fry
      4    Fillets of fish (perch,
           -walleye pike, etc)
 
  "Here's my quick and dirty recipe to cook fresh fillets...
  
  Soak your fish in a pan of milk first, overnight if you have time.
  
  Mix the eggs in a bowl with just a splash of milk. Mix in equal
  portions Golden Dipt Fish Style breading and 4 cups of bread crumbs.
  Note -- do NOT read the Golden Dipt box, mix it dry with the bread
  crumbs.
  
  Add garlic powder, salt and pepper to taste. For older men (Pat) use
  more garlic powder... this really does help (g).
  
  Put about 3/4 inch of oil in a frying pan and heat for about 10
  minutes on medium/high or until water sizzles when splashed in the
  grease (carefully).
  
  Take your fillets from the pan of milk and dip it in the egg/milk
  mixture. Then take it from there to the dry batter and make sure that
  the entire fillet gets a good coating. Place it in the pan of hot oil
  until golden brown. After you have repeated the process for all of
  the fillets, eat your heart out!!"
  
  Source: Lyle Snyder, technical wizard of Cyberealm BBS
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120 Originally posted on Cyberealm BBS July 23, 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Chicken with Provolone and Ziti
 Categories: Cyberealm, Mom's best, Poultry
      Yield: 2 servings
 
      2    Boneless chicken breasts
    1/2 ts Basil
    1/2 ts Dill
    1/2 ts Garlic powder
    1/4 ts Parsley
      3 c  Prego sauce or your own
      2 lg Slices provolone cheese
           Ziti, make the amount you
           -think you will eat!
 
  Put the chicken breasts in a baking pan, sprayed with a non-stick
  spray. Sprinkle herbs ontop of chicken breasts. Bake uncovered at
  350F for 1 hour. Meanwhile, heat the sauce and cook the ziti separate-
  ly (cook ziti according to directions on the box). Once the ziti is
  cooked and drained, return to the saucepan and put a pat of margarine
  or butter in it. Mix well, and pour into another 1 1/2 qt sprayed
  baking dish. When the chicken is finished baking, put it ontop of the
  ziti, and sprinkle with parmesan cheese. Pour the sauce ontop of all
  and place the cheese ontop of the chicken. Put under the broiler until
  the cheese is melted and bubbly.
  
  Source: The warped mind of Linda Fields
  Originally posted: July 21, 1992
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Stephanie's Carne Asada
 Categories: Cyberealm, Mexican, Meats
      Yield: 4 servings
 
      1    20 oz top sirloin steak
      2 tb Vegetable oil
    1/2 ts Dried leaf oregano, crushed
    1/2 ts Salt
    1/4 ts Coarsely ground pepper
    1/4 c  Orange juice
      1 tb Lime juice
      2 ts Cider vinegar
      2    Orange slices, 1/2" thick
 
  Place steak in a shallow glass baking dish. Rub with oil on each side.
  Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime
  juice, and vinegar over the steak. Cover and refrigerate overnight for
  best flavor or several hours, turning occasionally.
  
  To cook, bring meat to room temperature. Prepare and preheat charcoal
  grill (or gas grill). Drain meat, reserving marinade. Place steak on
  grill. Top with orange slices. Occasionally spoon reserved marinade
  over steaks as they cook. Grill 3-4 minutes on each side, or until
  medium- rare. Cook longer if desired. Remove orange slices to turn
  steak. Replace orange slices on top of steak.
  
  Source: Stephanie Needham, Cyberealm BBS
  Originally posted: Aug.2, 1992
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Low Calorie Seven Layer Salad
 Categories: Cyberealm, Salads
      Yield: 1 lg salad
 
      1    Head of lettuce
           (or 2 bunches of spinach)
  1 1/4 c  Frozen peas
      8 oz Grated low-fat cheddar or
           -monterey jack cheese
    1/2 c  Crumbled turkey bacon
      4    Scallions, finely chopped
      2    Hard boiled eggs, sliced
    1/2 c  Sliced water chestnuts
           Vinagrette salad dressing
 
  1. Wash lettuce or spinach, tear into bite size pieces. Steam peas
  until just tender.
  
  2. Using a large, clear salad bowl, layer the ingredients in the order
  presented. Repeat until all ingredients are used up, saving the sliced
  egg for the top of the salad. Chill. Serve with dressing on the side.
  
  Source: Linda Fields Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: George Fassett's Poor Man's Lobster
 Categories: Cyberealm, Fish
      Yield: 1 serving
 
 
  Text only:
  
  "If you like seafood, try this sometime. It's a fillet from the Monk
  Fish, and is usually available at most fresh seafood counters.
  
  The meat is translucent pink, with a darker purple membrane on one
  side. Cut off that membrane, and discard. Then cut the fillet into
  1 1/2 to 2 inch chunks.
  
  Bring a pan of water to a boil and drop the chunks into it. Count to
  10 then spoon back out. The meat will double in size and be a nice
  white color.
  
  Place chunks on a broiling pan and baste with melted butter (add lemon
  and/or garlic if desired). Broil on each side for about 5 minutes,
  until lightly browned.
  
  Cut into fork-sized pieces and dip into melted butter, just as you
  would lobster. A little milder flavor, but definitely is a good
  substitute, at a much cheaper price! Cook some cube steaks with
  this meal and call it Poor Man's Surf and Turf!"
  
  Source: George Fassett, Cyberealm BBS
  Originally posted: Aug. 14, 1992
  
  Typed in Meal Master format by: Linda Fields Cyberealm BBS
  Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Tomato Soup a la Tony Hammerquist (from Bob Strom!)
 Categories: Cyberealm, Misc.stuff
      Yield: 1 lg pot
 
 
  Text only:
  
  "This is an interesting mix that may prove valuable in the event that
  you or a loved one comes across a black creature with a white stripe
  up it's back!
  
  In a LARGE pot, fill three quarters full with tomato juice.
  
  Insert 1 dog, being certain that the pot is big enough... but not TOO
  big!
  
  Add one quarter of lemon juice, six ounces of Tabasco sauce, four
  tablespoons of Worchestershire sauce, and salt and pepper to taste.
  
  Simmer on no heat until the smell is gone. HINT: It's done when the
  dog's tongue turns SMOKEY!
  
  Flush the juice down the drain, because the City Sewage Treatment
  plant needs the nutrients to work properly. Wash off the dog with a
  mixture of soap, warm water and Pinesol, and you're done! All that is
  left is to clean up the dishes.. the real fun part!"
  
  Source: Bob Strom, resident jokster of Cyberealm BBS
  Typed for you in MM format by Linda Fields, Cyberealm BBS
  Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: New England Chocolate Zucchini Cake
 Categories: Cyberealm, Cakes
      Yield: 2 cakes
 
MMMMM---------------------FROM: LINDA FIELDS--------------------------
    1/3 c  Margarine
  1 3/4 c  Sugar
    1/3 c  Vegetable oil
      1 ts Vanilla
    1/2 c  Sour milk ** see note
    1/2 ts Baking powder
    1/4 c  Chocolate chips
      1 ts Baking soda
    1/2 ts Cinnamon
      2    Whole eggs
  2 1/2 c  Flour
      4 tb Cocoa
    1/2 ts Ground cloves
      2 c  Finely diced cooked zucchini
 
  **To make the sour milk, substitute 1/2 cup milk, 1/4 tsp. baking
  soda, 1 tsp. baking powder.. mix and let stand 5 minutes before using)
  
  Cream margarine, sugar and oil together. Add eggs, vanilla and sour
  milk to the mixture and beat until smooth. Mix dry ingredients and add
  to creamed mixture. Beat well. Stir in zucchini. Pour into 2 greased
  bread pans. Sprinkle with chocolate chips. Bake at 325F for 40-45
  minutes. Cool. Needs no frosting, but is very good with cream cheese
  frosting.
  
  Source: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Nick Cassoni's Turkey Crunch Casserole
 Categories: Cyberealm, Main dish
      Yield: 6 servings
 
      3 c  Diced cooked turkey,
           -chicken or ham
      2    Hard boiled eggs, chopped
      1 cn Sliced mushrooms (4 oz)
    3/4 c  Diced celery
    1/2 c  Slivered blanched almonds
      1 tb Chopped onion
      1 cn Condensed cream of chicken
           -soup (10 1/2 oz)
    3/4 c  Mayonnaise
           Chow mein noodles or
           -crushed potato chips
 
  Mix the first six ingredients togather. Stir the soup into the
  mayonnaise. Toss with turkey mixture. Put into a 2 quart casserole
  dish. Sprinkle with chow mein noodles or crushed potato chips.
  Bake at 350F for 30 minutes or until bubbling.
  Source: Nick Cassoni, Cyberealm BBS Watertown NY originally posted
  9/92 Typed for you by: Linda Fields Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: SQUID MEDITERRANEAN
 Categories: Cyberealm, Seafood, Main dish, Low-cal
      Yield: 4 servings
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
           *    *    *    *    *    *
      2 lb Cleaned, whole Squid (body
           -and tentacles)
      1 tb Olive Oil
    3/4 c  Finely chopped onion
      1    Clove garlic, minced
      2 cn (16 oz. each) Italian-style
           Tomatoes, drained & chopped
      3 tb Sliced Black Olives
      1 tb Capers
    1/2 ts Dried Oregano
    1/4 ts Dried Majoram
    1/8 ts Red Pepper
 
      Cut body of squid into 1/2-inch slices; set aside.  Heat olive
  oil in a large skillet; add onion and garlic.  Cook until onion is
  tender. Add squid and remaining ingredients.  Bring to a boil. Cover,
  reduce heat and simmer 30 minutes or until squid is tender. DO NOT
  OVERCOOK!
  
      Serve over a bed of rice.
  
  Makes 4 servings.
  
  Source: "Off Duty" magazine who's source was the National Fisheries
      Institute.
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Andrea's Brunch
 Categories: Cyberealm, Breakfast
      Yield: 8 servings
 
     16 sl Bread of your choice
      8 sl Sharp cheddar cheese
      8 sl Ham, sliced thin
      6    Eggs
      3 c  Milk
    1/2 ts Dry mustard
    1/2 ts Salt
    1/2 c  Butter, melted
      1 c  Cornflakes
 
  1. Butter both sides of 16 slices of bread. Place 8 slices in a
  8 x 10 inch pan 2 inches deep. Cover bread with sharp cheese and
  a slice of ham on each piece of bread. Top with the remaining 8
  slices of bread.
  
  2. Mix together all the rest of the ingredients except melted butter
  and cornflakes. Pour over casserole and refrigerate overnight.
  
  3. Before baking, mix the melted butter and cornflakes. Spread evenly
  over casserole. Bake at 350F for 1 hour.
  
  Source: Andrea Cassoni, Cyberealm BBS Watertown NY
  originally posted 9/13/92
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Another Tuna Casserole
 Categories: Cyberealm, Casseroles
      Yield: 6 servings
 
      1 cn Solid white tuna, drained
      1 cn Cream of mushroom soup
      1 cn Whole mushrooms, drained
    1/4 c  Celery, finely chopped
    1/4 c  Green pepper, finely chopped
      1 lg Can chow mein noodles
           Dash of garlic powder
 
  Combine everything in a casserole dish. Reserve some of the chow mein
  noodles for the topping. Bake at 350F for 25 minutes. Top with
  remaining noodles and return to oven for 5 min.
  
  Source: The warped mind of Linda Fields, Cyberealm BBS Watertown NY
  originally posted: 9/16/92
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Nick's Sugar Cookies
 Categories: Cyberealm, Cookies
      Yield: 5 dozen +/-
 
      1 c  Sugar
      1 c  Shortening
      2    Eggs
  2 1/2 c  Flour
    1/2 ts Baking soda
    1/4 ts Cream of tartar
    1/4 ts Salt
      1 ts Vanilla
 
  Mix all ingredients together. Form into balls. Flatten with a glass
  bottom dipped in sugar. Bake at 350F for 8-10 minutes on an ungreased
  cookie sheet.
  
  Source: Nick Cassoni, Cyberealm BBS Watertown NY
  originally posted 9/13/92
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Souper Celery Soup
 Categories: Cyberealm, Soups
      Yield: 6 servings
 
      1 tb Butter
      1 md Onion, chopped
      2 c  Chicken stock
      2 c  Milk
      2 tb Grated fresh celery
    1/4 ts Pepper
      2 c  Chopped celery
      2 md Potatoes, chopped
      1 ts Fresh dill or parsley
      2 tb Grated fresh carrots
    1/2 ts Salt
 
  Melt butter in a large pot. Add chopped celery, onion and potatoes.
  Cover pot and stew vegetables over low heat for 10 minutes without
  browning. Add stock and herbs; cook vegetables until soft, about 30
  minutes. Puree the mixture in a blender. Stir in milk and adjust
  seasonings. Toss in grated carrot and celery. Reheat to just below
  the boiling point. Serve with fresh bread.
  
  Source: The warped mind of Linda Fields
  Originally posted 9/25/92
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Nice and Easy Rolls
 Categories: Cyberealm, Breads
      Yield: 12 rolls
 
      2 c  Self-rising flour
      1 c  Milk
    1/4 c  Mayonaisse
 
  Heat oven to 425F. Grease 12 muffin cups. Combing all ingredients in
  a medium bowl. Stir just until the ingredients are moistened. Divide
  into 12 equal portions, one in each muffin cup. Bake for 20 minutes.
  That's it!
  
  Source: The warped mind of Linda Fields
  Originally posted 9/25/92
  Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Irish Sweet Bread
 Categories: Cyberealm, Irish/brit, Breads
      Yield: 2 loaves
 
      3 c  Sifted flour
    3/4 ts Baking soda
    1/4 c  Sugar
      1    Egg, unbeaten
  1 1/2 ts Salt
    1/2 c  Shortening
    1/4 c  Molasses
  1 1/2 c  Sour or butter milk
  1 1/2 c  Chopped currants
  1 1/2 c  Raisins, chopped
    1/4 c  Chopped citron or candied
           -lemon peel
 
  Preheat oven to 325F. Sift together flour, salt and soda. Cream
  together the shortening, sugar and molasses. Beat in the egg.
  Alternately add the dry ingredients and sour/buttermilk. Sitr in the
  fruit. Pour the batter into 2 greased 8 x 4 x 2 1/2 inch loaf pans
  and bake for 75 minutes.
  Source: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cyberealm Puppy Chow
 Categories: Cyberealm, Snacks
      Yield: 10 cups
 
    1/4 lb Butter
      1 c  Peanut butter
      1 lb Box powdered sugar
      1 lg Box Crispix cereal
     12 oz Package milk chocolate chips
 
  Melt margarine, peanut butter and chocolate chips in a microwave on
  medium setting 2 minutes or longer until melted. Stir to blend.
  Place one large box of Crispix cereal in a large (very large) pan
  and pour chocolate mixture over top. Stir to coat. Place 1 lb box
  of powdered sugar in a grocery bag. Put coated cereal in the bag and
  shake until powdered sugar is absorbed. Open bag and let it cool.
  Store in tins.
  
  This is a great hit with the users of Cyberealm BBS, and great for
  parties.
  
  Source: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
  originally posted 9/25/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Andrea's Baked Ziti
 Categories: Cyberealm, Italian, Main dish
      Yield: 6 servings
 
      1 lb Ziti, cooked
      1 lb Hamburger, cooked
      1    15 oz pk ricotta cheese
    1/4 c  Parsley
    1/2 c  Parmesan cheese
      1    Egg
      2 c  Shredded mozzarella cheese
      3 c  Sauce of your choice
 
  Mix ricotta cheese, egg, parsley and parmesan cheese together.
  Careful- ly mix hamburger with this mixture. Add ziti. Mix in 3/4 of
  the sauce of your choice. Spread in a pan. Put the rest of the sauce
  on top. Sprinkle mozarella cheese on top. Bake at 350F for 30-35
  minutes.
  
  Source: Andrea Cassoni, Cyberealm BBS originally posted 9/28/92
  Typed in MM format by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Andrea's Coffee Cake
 Categories: Cyberealm, Breakfast, Breads
      Yield: 1 loaf
 
    1/4 lb Margarine
      1 c  Sugar
      2    Eggs
      2 c  Flour
      1 ts Baking soda
      1 ts Baking powder
      1 c  Sour cream
      1 ts Vanilla

MMMMM----------------------FOR THE FILLING---------------------------
    1/4 ts Brown sugar
      1 tb Cinnamon
    1/4 c  Sugar
    3/4 c  Chopped nuts
           ===========================
      3 tb Melted butter
 
  Mix all ingredients for the cake together. Beat 3 minutes. Put 1/2
  of the batter into a well greased tube pan. Sprinkle with half the
  filling mixture. Pour remaining batter on top. Sprinkle with remaining
  filling topping. Pour 3 T melted butter over the top of the cake and
  bake at 350F for 45 min.
  
  Source: Andrea Cassoni, Cyberealm BBS originally posted 10/92
  Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Roast Beef Hash
 Categories: Cyberealm, Low-cal, Main dish
      Yield: 4 servings
 
      6    4 oz boiled red skinned
           -potatoes, peeled & cut into
           -1/4" diced pieces
    1/4 c  Plain low-fat yogurt
  1 1/2 ts Worcestershire sauce
    1/2 ts Salt
    1/8 ts Pepper
    1/2 lb Lean cooked roast beef
      1 tb + 1 t vegetable oil
           Chopped parsley to garnish
 
  1. In a large bowl, mash 1 cup of the potatoes with a fork or potato
  masher. Add yogurt, Worcestershire sauce, salt and pepper; masn until
  smooth. Add remaining potatoes and roast beef. Stir to combine.
  
  2. In a large nonstick skillet, heat oil. Add hash and press it into
  a large cake. With a wooden spoon handle, poke 4 steam holes near the
  center. Cook over medium heat, pressing cake several times with a
  spatula until well browned on the bottom, about 15 minutes.
  
  3. To turn hash, place a large plate over the skillet and turn both
  plate and skillet over, so hash slides onto plate. Slide back into
  skillet. (If cake breaks, simply patch and press together). Cook
  until well-browned and slide hash onto sreving plate. Garnish with
  parsley.
  
  Each serving provides: 1 Fat, 2 proteins, 1 1/2 breads, 10 cal.
  Per serving: 293 calories, 20 g protein, 32 g carbos, 9 gm fat, 354
  mg sodium.
  
  Source: Weight Watchers Magazine, March 1994
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Spanish Garlic Soup
 Categories: Cyberealm, Low-cal, Soups
      Yield: 4 servings
 
MMMMM------------------------FOR THE SOUP-----------------------------
      1 ts Olive oil
      1    Head garlic, separated,
           -peeled, and sliced
      3 c  Chicken broth
      1 md Carrot, pared and cut into
           -narrow 2" strips
    1/4 c  Diced red pepper
    1/8 ts Black pepper
      2 tb Minced parsley

MMMMM------------------FOR THE CHEESE CROUTONS-----------------------
      4    1 oz slices Italian Bread
      1 lg Garlic clove, peeled & split
    3/4 oz Parmesan cheese, grated
 
  To prepare soup:
  
  1. In a medium nonstick saucepan, heat oil and add garlic. Cook, stir-
  ring constantly over low heat until pale gold (do not let garlic
  brown) Add 1/2 cup of water; cover and simmer until very soft. With a
  fork, mash the garlic to a smooth puree. Add broth, carrot, bell
  pepper, black pepper, and 1/4 cup of water and bring to boil. Reduce
  heat and simmer until carrots are barely tender, about 3 minutes.
  Sprinkle with parsley and serve with cheese croutons, if desired.
  
  To prepare the Cheese Croutons:
  
  1. Preheat oven to 300F. Bake the bread slices until dried, about 15
  minutes. Rub each slice with cut side of garlic; sprinkle evenly with
  parmesan cheese. Run under broiler to brown lightly. Keep warm.
  
  Per serving: (1 cup soup) provides: 1/4 fat, 1/2 vegetable, 15 cal.
  Per serving: 70 cal.
  Each crouton provides: 1 bread, 10 cal. Per serving: 102 cal.
  
  Source: Weight Watchers Magazine, Mar. 1994
  Typed for you by: Linda Field, Cyberealm BBS Watertown NY 315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet Potatoes with Fruit Topping
 Categories: Cyberealm, Mom's best, Vegetables, Low-cal
      Yield: 4 servings
 
  4 1/2 oz Coarsely chopped mixed dried
           -fruit, such as raisins,
           -apricots, cherries, prunes,
           -mixed fruit, or cranberries
      1 c  Orange juice
      2 ts Sugar
      1 tb Dried orange peel
      4    3 oz baked sweet potatoes
 
  1. In a small nonaluminum saucepan, combine all ingredients except
  potatoes and bring to a boil. Lwer heat and simmer, covered, for 5
  minutes. Uncover and simmer until liquid is slightly syrupy, 10-15
  min.
  
  2. With fork, blossom the potatoes and spoon 1/4 of the fruit mixture
  evenly over each.
  
  Serving provides: 2 Fruit, 1 bread, 7 cal. Each serving equals 203
  cal, 0 gm fat, 3 gm protein, 30 gm carbo.
  
  Source: Weight Watchers Magazine, Mar. 1994
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Andrea's Pineapple Walnut Cookies
 Categories: Cyberealm, Cookies
      Yield: 5 dozen
 
    1/2 c  Brown sugar
    1/2 c  Granulated sugar
    1/2 c  Shortening
      1    Egg
    1/2 c  Crushed pineapple
      2 c  Sifted flour
    1/4 ts Salt
    1/4 ts Baking soda
      2 ts Baking powder
      1 ts Lemon extract
    2/3 c  Chopped walnuts
 
  Cream sugars, shortening and egg. Add pineapple and then sift flour,
  salt, soda, baking powder together and add to sugar mixture. Add
  lemon extract and walnuts.
  
  Drop by teaspoonsful onto a greased cookie sheet and flatten with the
  bottom of a glass dipped in sugar. Bake at 350F for 12 min.
  
  Source: Andrea Cassoni, Cyberealm BBS originally posted 10/92
  Typed for you in MM format by: Linda Fields Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Stephanie's Raisin Scones
 Categories: Cyberealm, Breads, Irish/brit
      Yield: 6 wedges
 
      2 c  Flour
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Ground nutmeg
      8 tb (1 stick) cold unsalted
           -butter, cut up
      1 c  Raisins
      2 tb Sugar
      1    Yolk of a large egg
    3/4 c  Buttermilk or plain yogurt
      1    White of a large egg
           Additional sugar for
           -sprinkling
 
  1. Heat oven to 375F. Put flour, baking powder, soda, nutmeg, and
  salt into a large bowl. Stir to mix well. Add butter and cut in with
  a pastry blender or rub in with your fingers, until the mixture looks
  like fine granules. Add raisins and sugar; toss to distribute evenly.
  
  2. Add egg yolk to buttermilk in a measuring cup and whisk with a
  fork to blend. Pour over the flour mixture and stir with a fork until
  a soft dough forms.
  
  3. Turn out dough onto a lightly floured surface and give 10-12
  kneads. Cut dough in half. Knead each half briefly into a ball; turn
  smooth side up and pat into a 6 inch circle. Cut in 6 wedges, but do
  not separate wedges.
  
  4. In a small bowl, beat the egg white with a fork until just broken
  up. Brush to top of each scone with the egg white, and sprinkle
  lightly with sugar. With a pancake turner, carefully transfer the two
  cut circles to an ungreased cookie sheet. If necessary, reshape
  circles so that the 6 wedges in each are touching. This will keep the
  raisins from burning.
  5. Bake 18-22 minutes or until medium  brown. Cool on a wire rack.
  After 5 minutes pull the wedges apart and cover loosely with a dish
  towel.
  
  Note: Egg white and sugar can be added before freezing the unbaked
  scones.
  
  VARIATION: Coarse Whole-Wheat Raisin Scones: Replace 1 cup all-
  purpose flour with 1 cup whole-wheat flour, and add 1/2 cup miller's
  bran to the flour mixture. Omit nutmeg.
  
  Source:Stephanie Needham, former member of Cyberealm BBS
  Originally posted 9/19/92
  
  Typed for you in MM format by Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Nick's Butternut Casserole
 Categories: Cyberealm, Vegetables
      Yield: 8 servings
 
      3 c  Cooled mashed butternut
           -squash
      2 tb Butter, melted
      1 tb Brown sugar
    1/4 ts Salt
      6 c  Peeled chopped apples
    1/4 c  Sugar
  1 1/2 c  Cornflakes, crushed
    1/2 c  Chopped pecans
    1/2 c  Firmly packed brown sugar
      2 tb Butter
 
  Combine first four ingredients, stirring well, and set aside. Melt 1 T
  of the butter in a large skillet; add apples and sugar. Cover and
  simmer 8-10 minutes or until tender. Drain off excess liquid. Stir
  apples into squash mixture. Spoon into lightly greased 2 quart cas-
  serole dish. Combing remaining ingredients, stirring well. Sprinkle
  over squash mixture.
  
  Bake at 350F for 20 minutes.
  
  Source: Nick Cassoni, Cyberealm BBS originally posted 9/92
  Typed for you in MM format by Linda Fields, Cyberealm BBS
  Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Minestrone a la Moosewood
 Categories: Cyberealm, Soups
      Yield: 1 large pot
 
  1 1/2 c  Cooked peas or garbanzo bean
    1/2 c  Dry pasta
      1 c  Fresh chopped tomatoes
      3 tb Olive oil
           Parmesan cheese
      1 c  Chopped onion
      4    -5 cloves garlic, crushed
      1 c  Minced celery
      1 c  Cubed carrots
      1 c  Cubed eggplant or zucchini
      1 c  Chopped green pepper
      2 ts Salt
    1/4 ts Black pepper
      1 ts Oregano
    1/2 c  Fresh chopped parsley
      1 ts Basil
      2 c  Tomato puree
  3 1/2 c  Water or beef stock
      3 tb Dry red wine
 
  In a soup kettle, saute garlic and onions in olive oil until they are
  soft and translucent. Add 1 tsp salt, carrot, celery and eggplant/
  zucchini. If you use zucchini, add it with the green pepper. Mix well.
  Add oregano, black pepper, stock, puree, cooked beans and wine. Cover
  and simmer 15 minutes. Add tomatoes and remaining salt. Keep at the
  lowest heat until 10 minutes before you plan to serve. Then, heat the
  soup to a boil, add the pasta, and boil gently until the pasta is
  tender. Serve immediately, topped with parsley and parmesan.
  
  Source: Moosewood Cookbook
  Provided to you by: Stephanie Needham, Cyberealm BBS original post
  9/92 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY
  315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fried Mozzarella Italiano
 Categories: Cyberealm, Italian
      Yield: 4 servings
 
      1 lb Mozzarella cheese, cut into
           1 inch cubes
      3    Eggs, well beaten
    1/2 c  Flour
    3/4 c  Italian season bread crumbs
           Vegetable oil
           Italian tomato sauce

MMMMM--------------------ITALIAN TOMATO SAUCE-------------------------
      2 cl Garlic, minced
      1 tb Olive oil
      1 cn 28 oz italian plum tomatoes,
           -chopped and undrained
      1 lg Pinch of sugar
      1 pn Salt
  1 1/2 ts Italian seasoning
      1 ds Pepper
 
  For the mozarella:
  
  1. Dip the cheese cubes in egg, roll in flour, and dip in egg again.
  Then dip into bread crumbs. Place on waxed paper and chill 1 hour.
  
  2. In a large saucepot or deep fat fryer, heat oil to 375F. Fry
  chilled cubes in hot oil; drain on paper towels.
  
  3. Serve immediately with Italian Tomato sauce.
  
  For the Sauce:
  
  1. Saute garlic in oil in a heavy skillet; stir in remaining
  ingredients. Bring to boil.
  
  2. Reduce heat, simmer uncovered for 45 minutes or until mixture is
  thickened, stirring occasionally.
  
  Source: Stephanie Needham, Cyberealm BBS Watertown NY 9/92
  Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet Potato Biscuits
 Categories: Cyberealm, Breads
      Yield: 2 dozen
 
MMMMM-------------------FROM BRIGITTE SEALING:------------------------
      2 c  Flour
    2/3 c  Sugar
      2 tb Baking powder
    1/2 c  Shortening
      2 c  Sweet potatoes, baked and
           -mashed
    1/4 c  Milk
  1 1/2 ts Salt
 
  Sift flour, sugar, baking powder and salt together.
  Cut in shortening, until mixture is as fine as cornmeal. Mix in sweet
  potatoes. Add milk gradually to make a soft dough. Turn out on a
  lightly floured board. Knead slightly. Roll or pat to 1/2 inch thick-
  ness and cut with a two inch biscuit cutter. Place on a greased cookie
  sheet and bake for 12-15 min. at 475F.
  
  This is a very old recipe which dates back to Civil War Days.
  Source: Women's Circle Magazine
  
  Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Carrot-Potato Casserole
 Categories: Cyberealm, Vegetables, Side dishes
      Yield: 6 servings
 
MMMMM----------------------FROM DIANE HICKS---------------------------
      4    -6 medium potatoes, cooked
           & whipped
      1 lb Carrots, peeled, cooked
           & mashed
      1 c  Sour cream (can be low-fat)
      1    Egg
  1 1/2 c  Grated cheddar cheese lofat
      1    Pat of butter
  1 1/2 tb Mustard
           Salt and pepper to taste
 
  Mix carrots and potatoes together. Add remaining ingredients. Bake
  until warm. Can refrigerate overnight or freeze (allow to come to
  room temperature before baking).
  
  Source: Diane Hicks, Wildnet Cooking Conference, Comphile BBS 1994
  Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Italian Stuffed Pork
 Categories: Cyberealm, Meats
      Yield: 4 servings
 
MMMMM---------------------FROM DIANE HICKS:--------------------------
      4    Thick pork chops or roast
    1/2 c  Plain croutons, slightly
           -crushed
    1/2 c  Pesto sauce
    1/4 c  Chopped sundried tomatoes
 
  Mix croutons, pesto sauce, and tomatoes. Stuff pork chops or pork
  roast. Bake, uncovered, at 325F-350F for about 1 hour, or until
  brown. Cover tightly with foil, and continue baking until done.
  
  Source: Diane Hicks, Wildnet Cooking Conference, Comphile BBS
  Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Snowballs
 Categories: Cyberealm, Desserts
      Yield: 6 servings
 
MMMMM-------------------FROM BRIGITTE SEALING:------------------------
      6    Red delicious apples
    3/4 c  Soft butter
  1 1/2 c  Brown sugar
    1/2 ts Orange rind, fresh grated
      1 tb Cinnamon
      1 ts Allspice
           Pastry for two crust pie
      1    Egg
      1 tb Water
 
  Core and pare apples. In a medium bowl, cream butter with sugar,
  orange rind, and spices. Spoon into core of apples. Roll out pastry,
  cut into 6 inch squares, and wrap around apples. Beat together egg
  and water. Place apples on a baking sheet and brush with egg/water
  mixture. Bake at 425F for 15 minutes, then reduce heat to 350F and
  bake 40 minutes longer, or until apples are done and pastry is brown.
  
  Source: Womens Circle Magazine
  Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Artillery Pie
 Categories: Cyberealm, Pies
      Yield: 6 servings
 
      4    Golden delicious apples
      6 tb Sugar
  1 1/2 ts Lemon juice, fresh
    1/2 ts Cinnamon
    1/8 ts Ginger
      8    Slices bread
      2 tb Butter
 
  Cut apples into quarters. Place in a large pot, and add just enough
  water to prevent scortching. Bring to a boil, lower heat and simmer
  covered until apples are soft, about 30 minutes. Put through a sieve,
  discard skins and cores. Stir in sugar, lemon juice, cinnamon and
  ginger.
  
  Trim the crust from the bread, spread with butter and toast in the
  oven at 500F for about 5 minutes or until lightly browned. In a 2
  quart baking dish, layer bread and apple mix. Bake at 350F for 30 min.
  Serve warm.
  
  Source: Women's Day Magazine
  Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Taters Italia
 Categories: Cyberealm, Vegetables, Side dishes
      Yield: 6 servings
 
MMMMM-------------------FROM BRIGITTE SEALING------------------------

MMMMM-----------------CYBEREALM BBS 315-785-8098----------------------
      2 cn Stewed tomatoes (16 oz each)
  1 1/2 tb Sugar
    1/4 ts Basil leaves, crushed
    1/2 ts Salt
    1/8 ts Pepper
      1 pk Frozen tater tots (16 oz)
    1/3 c  Grated cheddar cheese
 
  1. Preheat oven to 425F. Grease a 2 quart casserole.
  2. In large skillet over high heat, combine tomatoes and seasonings
  until well mixed. Heat to a full rolling boil.
  3. Pour into casserole and arrange frozen tater tots in a single
  layer on top. Bake 30 minutes or until bubbly in the center. Remove
  from oven and sprinkle with the grated cheddar cheese.
  Source: Women's Circle Magazine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Apricot Whip
 Categories: Cyberealm, Desserts
      Yield: 3 servings
 
MMMMM-------------------FROM BRIGITTE SEALING------------------------

MMMMM-----------------CYBEREALM BBS 315-786-1120----------------------
      1 c  Cottage cheese, creamed
    2/3 c  Milk
    1/4 c  Dried apricots
      2 tb Sugar
    1/2 ts Almond extract
      1 cn Apricots
 
  Place the cottage cheese, dried apricots, sugar and almond extract
  into a blender. Blend about 1 1/2 minutes until all is smooth.
  Pour into chilled glasses. Garnish with canned apricots.
  
  Source: Women's Day magazine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Stir-Fried Pork
 Categories: Cyberealm, Meats
      Yield: 3 servings
 
MMMMM----------------------FROM DIANE HICKS---------------------------
    1/2 lb Boneless pork, cut into
           -thin strips
      1 tb Teriyaki sauce
    1/8 ts Crushed red pepper
      2 tb Cornstarch
      3 tb Teriyaki sauce
      1 tb White vinegar
    3/4 c  Water
      2 tb Oil
      3 c  Cut up vegetables, like
           -carrots, broccoli and water
           -chestnuts
    1/4 ts - 1/2 tsp salt
 
  Combine pork, the 1 T teriyaki sauce and red pepper; set aside.
  Combine the cornstarch, the 2 T teriyaki sauce, vinegar and water;
  set aside. Heat 1 T oil in a wok or large skillet over medium high
  heat. Stir fry pork mixture until pork is no longer pink, about 2 min.
  Remove. Add 1 T oil to wok or skillet; stir fry the vegetables until
  crisp-tender. Add cornstarch mixture, pork and salt; stir fry until
  mixture boils, about 2 minutes.
  
  Source: "The Best of Byerly's", a recipe collection from the test
  kitchen of Byerly's Home Economists (Byerly's Inc., Edina, MN, 1985)
  Originally posted by Diane Hicks, Wildnet Cooking Comphile BBS
  Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Stephanie's Pumpkin Cheesecake
 Categories: Cyberealm, Mom's best, Cheesecake
      Yield: 1 cheesecake
 
MMMMM-----------------------FOR THE CRUST----------------------------
    3/4 c  Graham cracker crumbs
    1/2 c  Finely chopped pecans
    1/4 c  Firmly packed lt brown sugar
    1/4 c  Granulated sugar
    1/2 c  (1/4 cup) unsalted butter,
           -melted and cooled

MMMMM----------------------FOR THE FILLING---------------------------
  1 1/2 c  Solid packed pumpkin
      3    Large eggs
  1 1/2 ts Cinnamon
    1/2 ts Fresh grated nutmeg
    1/2 ts Ground ginger
    1/2 ts Salt
    1/2 c  Firmly packed lt brown sugar
      3 pk 8 oz ea cream cheese, cut
           -into bits and softened
    1/2 c  Granulated sugar
      2 tb Heavy cream
      1 tb Cornstarch
      1 ts Vanilla
      1 tb Bourbon or bourbon liqueur

MMMMM----------------------FOR THE TOPPING---------------------------
      2 c  Sour cream
      2 tb Granulated sugar
      1 tb Bourbon or bourbon liqueur
 
  For the Crust:
  
  In a bowl, combine cracker crumbs, pecans and sugars; stir in the
  butter and press the mixture into the bottom and 1/2 inch up the sides
  of a buttered 9 inch springform pan. Chill crust 1 hour.
  
  For the Filling:
  
  In a bowl, whisk together the pumpkin,eggs, cinnamon, nutmeg, ginger,
  salt, and brown sugar. In a large bowl, with an electric mixer, cream
  together the cream cheese and the granulated sugar. Beat in the cream,
  cornstarch, vanilla and bourbon, and pumpkin mixture. Beat until
  smooth. Pour the filling into the crust and bake in the middle of a
  preheated 350F oven for 50-55 minutes, or until the center is just
  set. Let cool in the pan on a rack for 5 minutes.
  
  For the Topping:
  
  In a bowl, whisk together the sour cream, sugar and bourbon. Spread
  the mixture over the top of the cheesecake and bake the cheesecake
  for 5 minutes more. Let the cheesecake cool in the pan on a rack
  and chill it, covered overnight. Remove the sides of the pan and
  garnish top of the cheesecake with pecans.
  
  Source: Stephanie Needham, Cyberealm BBS Watertown NY 315-786-1120
  Typed in MM format by Linda Fields, Cyberealm BBS
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: RASHERS (Bacon), EGGS, SAUSAGE AND TOMATO
 Categories: Cyberealm, Breakfast, Irish/brit
      Yield: 1 serving
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
           *    *    *    *    *    *
      2 sl Bacon
      2    Sausages
      2    Eggs, fried
      1    Tomato
           Chopped Parsley
 
  *  Irish breakfasts often feature this menu.
  
  Fry the bacon until crisp, and the sausage until golden brown and
  cooked through.  Cut the tomato in half, and grill it until just
  cooked through. Set the fried eggs in the center of the plate,
  Arrange the bacon, sausage and tomato around the edge of the eggs.
  Garnish with chopped parsley.
  
  Serves 1.
  
  Source: "The Cookin' O'The Green" - February '94 edition - Family
  magazine.
  
  Typed for you by Lois FLack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: IRISH EGGS
 Categories: Cyberealm, Breads
      Yield: 2 servings
 
MMMMM-------------------------LOIS FLACK------------------------------

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
           *    *    *    *    *    *
      1 cn (20oz.) Corned Beef Hash
      1 ts Salt
    1/2 c  Ketchup
      1 sm Diced Onion
      4    Eggs
 
      Mix all ingredients except eggs.  Cover and simmer 10 minutes in a
  medium skillet.  Make four hollows in the surface of the hash and
  break eggs into each hollow. Cover and simmer until eggs are done.
  
  Serves 2 to 3.
  
  Source: "The Gookin' O'The Green" - February '94 edition - Family
  magazine.
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: IRISH SODA SCONES
 Categories: Cyberealm, Irish/brit, Breads
      Yield: 6 scones
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (3150786-1120---------------------
           *    *    *    *    *    *
      1 lb White Flour
      1 ts Baking Soda
      1 ts Cream of Tarter
    1/2 ts Salt
      1 tb Margarine
      1 c  Buttermilk
 
      Preheat oven to 350F.  Sift dry ingredients.  Cut in margarine.
  Add buttermilk a little at a time to make a stiff dough.  Knead for
  two or three minutes.  Roll out to 1/2 inch thick on a floured
  surface. Cut with a 3-inch biscuit cutter and place on a cookie
  sheet. Bake 15 minutes. When brown on top, turn and brown the other
  side.
  
  Makes 6 - 8 scones.
  
  Source: "The Cookin' O'The Green" - February '94 edition - Family
  magazine.
  
  Typed for you bu Lois Flack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: LOIS' RAISIN SODA BREAD
 Categories: Cyberealm, Irish/brit, Breads
      Yield: 1 loaf
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
           *    *    *    *    *    *
      2 c  Flour
  1 1/2 ts Baking Powder
    3/4 ts Baking Soda
      1 ts Salt
      3 tb Sugar
  1 1/2 ts Caraway Seed
      3 tb Shortening
    2/3 c  Golden Raisins - Plumped
      1 c  Buttermilk
      2 tb Melted Butter
 
  *   To Plump Raisins:  Place raisins in a small saucepan and just
  cover with hot water.  Simmer until raisins have absorbed the water.
  Set aside.
  
      Preheat oven to 350F.  Blend the flour and the next five
  ingredients. Cut in the  shortening with a pastry blender until well
  blended. Mix in raisins.  Add buttermilk all at one time, mix lightly
  to a soft dough. Turn the dough into a greased 9-inch round layer
  cake pan. Cut a cross into the top about 2/3 into the loaf.  Brush
  top with melted butter and sprinkle with 4 teaspoons additional
  sugar. Bake 40 minutes or until brown.
  
  Makes 1 loaf.
  
  Source: "The Cookin' O'The Green" - February '94 edition - Family
  magazine
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: LOIS'IRISH STEW
 Categories: Cyberealm, Irish/brit, Main dish
      Yield: 6 servings
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
           *   *   *   *   *   *   *
      2 lb Lamb, cut in 1-inch cubes
      1 lb Potatoes, peeled and cut
           - in cubes
      1 lb Carrots, peeled and sliced
      1 lb Onions, quartered and sliced
      2    Bay leaves
    1/2 ts Oregano
    1/2 ts Thyme, crushed
    1/2 ts Rosemary
 
     Cover the lamb with water and boil for 15 minutes.  Drain and dry
  the meat.  Combine meat and vegetables.  Tie the herbs in a small
  cloth bag, add to the mixture.  Add enough water to almost cover.
  SImmer for 1 hour and 30 minutes.  Remove the herb bag and serve.
  
  Serves 6 to 8.
  
  Source: "The Cookin' O'THe Green" - February '94 edition - Family
  magazine
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: DUBLIN SUNDAY CORNED BEEF AND CABBAGE
 Categories: Cyberealm, Irish/brit, Main dish
      Yield: 8 servings
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
           *     *     *     *     *
      5 lb Corned beef brisket
      1 lg Onion stuck with 6 whole -
           -cloves
      6    Carrots, peeled and sliced
      8    Potatoes, peeled and cubed
      1 ts Dried Thyme
      1 sm Bunch Parsley
      1    Head Cabbage (about 2 lbs)-
           -cut in quarters
           *    *    *    *    *    *

MMMMM---------------------HORSERADISH SAUCE--------------------------
    1/2 pt Whipping Cream
      2 tb -to 3T prepared horseradish
 
      Put beef in a large pot and cover with cold water.  Add all other
  ingredients except cabbage and bring to a boil with the lid off the
  pot. Turn to simmer and cook for 3 hours.  Skim fat from top as it
  rises. Remove the thyme, parsley and onion.  Add cabbage.  Simmer for
  20 minutes until cabbage is cooked.  Remove the meat and cut into
  pieces. Place on center of a large platter.  Strain the cabbage and
  season it heavily with black pepper.  Surround the beef with the
  cabbage, carrots and potatoes. Serve with horseradish sauce.
  
      Horseradish Sauce:  Whip cream until it stand in peaks.  Fold in
  horseradish.
  
  Source: "The Cookin' O'The Green" - February '94 edition - Family
  magazine
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sherried Shrimp Filling
 Categories: Cyberealm, Appetizers
      Yield: 1 servings
 
      1 x  -Mini Bread Cups
      1 ea Loaf, very fresh bread;
      1 x  Utter; melted
      6 tb Flour
      6 tb Butter
      2 c  Milk
      6 oz Sharp cheddar cheese; grated
      6 ea Scallions; chopped fine
    1/2 c  Roasted bell peppers;
      1 lb Shrimp; cooked; coarsely
    1/2 c  Spanish Fino sherry
           -not the kind that sticks
           -to the roof of your mouth
           -Sherried Shrimp Filling
           -chopped
           -chopped
           -salt and cayenne pepper
           -to taste
 
  Preheat oven to 450 degrees.  Using 1 slice at a time, roll bread out
  thin and cut into 2-1/1" rounds with a plain cooky cutter. Brush with
  melted butter and press into mini muffin tins. Bake for about 5
  minutes or until the edges of the cups are golden brown. Remove from
  tins and cool. These cups can be frozen empty or filled. Filling: In
  large saucepan melt butter, add flour and whisk until smooth. Add the
  milk and bring mixture to a boil, whisking constantly. Mixture will
  thicken at the boil. Lower heat and cook for another 2 minutes. Add
  cheese and whisk until it melts into the sauce. Add roasted peppers
  and scallions and mix well. Add shrimp and sherry and stir until very
  well combined and the alcohol in the sherry has burned away.  Season
  with salt and cayenne pepper to taste. Let cool a bit and fill mini
  cups. You can serve them now or freeze them for later use.
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Curried Shrimp Toasts
 Categories: Cyberealm, Appetizers
      Yield: 40 servings
 
      1 tb Peanut oil
    1/2 lb Uncooked medium shrimp;
  2 1/2 ts Curry powder
    1/4 c  Mango chutney
      1 ts Soy sauce
    1/4 c  Mayonnaise
      1 tb Mayonnaise
           -peeled, deveined
      1    Medium onion; chopped
      1    Small yellow or red bell
           -pepper, chopped
      1    Small tomato; seeded, choppe
      1    French bread baguette; slice
 
  Heat oil in heavy medium skillet over medium heat. Add shrimp and 1/2
  teaspoon curry. Saute until shrimp are just cooked, about 2 minutes.
  Using slotted spoon, transfer shrimp to bowl; cool. Add onion, bell
  pepper and remaining 2 teaspoons curry to skillet. Saute until
  tender, about 10 minutes. Add chutney and soy sauce. Cook 1 minute.
  Set aside. Chop shrimp and return to bowl. Add vegetables and tomato.
  (Can be made 4 hours ahead. Cover and chill.) Add mayonnaise to
  shrimp mixture. Season with salt and pepper. Toast bread. Cool
  slightly. Top with shrimp. COMMENTS: Aboard the Sir Francis Drake (a
  165 ft. sailing vessel), these delicious hors d'oeuvres are served
  with cocktails. Source: Bon Appetit Magazine
  
  Shared with us through Tony Burke, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Layered Shrimp Crepe
 Categories: Cyberealm, Appetizers
      Yield: 4 servings
 
      8 oz Creamy herb-garlic cheese
      8 ea Crepes
    1/2 lb Tiny cooked shrimp
      3 tb Chopped fresh chives
  2 1/2 c  Shredded jack cheese
 
  Bring cheese to room temperature. Preheat oven to 350 degrees. On
  each of four crepes: Spread two TBL garlic herb cheese. Place
  cheese-side-up on a buttered baking sheet or oven-proof serving
  plate. Mix shrimp, 2 1/4 cups of the jack cheese and chives.  Divide
  and spread on the four crepes. Top each with another crepe, and
  sprinkle with remaining jack cheese. Bake until heated through, 30 to
  35 minutes. Cut into wedges and serve immediately.  San Francisco
  Encore, SF JR. League 2-93
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Tomatillo Shrimp
 Categories: Cyberealm, Fish
      Yield: 1 servings
 
      5 ea Tomatillo;
      1 ea Avocado;
      1 ea Green tomato;cored & quarter
      2 ea Garlic;cloves
      1 ea Jalapeno chili;seeded;
      1 x  Cilantro;sprigs;
      1 x  Salt;
      6 x  Mesquite chip;
    1/4 c  Safflower oil
    1/4 c  Butter
      2 tb Chili powder
      2 tb Fresh lemon juice
      1 lb Shrimp;large
 
  For green salsa: Husk, core and quarter tomatillos. Peel, pit and cut
  avocado into 1-inch pieces. Finely chop tomatillos, tomato and garlic
  in processor, using on/off turns. Transfer to heavy medium saucepan.
  Simmer until beginning to soften, stirring occasionally, about 3
  minutes. Pour mixture into blender. Add avocado, chili, cilantro and
  salt. Blend until smooth, stopping occasionally to scrape down sides
  of blender, about 3 minutes. (Can be prepared 1 day ahead and
  refrigerated.) Serve at room temperature or slightly chilled.
  
  Soak mesquite chips in water to cover 30 minutes and drain. Prepare
  barbecue grill with white-hot coals (or set gas grill on high).
  
  For marinade: Combine oil, butter, chili powder and lemon juice in
  small saucepan. Stir over medium heat until butter melts. Cool
  marinade slightly.
  
  Peel shrimp (leave tail on) and devein. Place in nonaluminum bowl. Add
  marinade, mixing to coat. Marinate 15 minutes, turning occasionally.
  Oil barbecue rack. Add mesquite to coals. Thread shrimp on skewers.
  
  Grill until shrimp turn opaque, about 1 1/2 minutes on each side.
  (Can be prepared 30 minutes ahead. Wrap in foil and keep at room
  temperature.) Serve with green salsa. *Available at Latin American
  markets. (The Fergusons)
  
  Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Almond Fried Shrimp
 Categories: Cyberealm, Fish, Appetizers
      Yield: 4 servings
 
      1 c  All purpose flour
      1 pn Salt
      2 c  Milk
      4 ea Eggs
     12 ea Uncooked jumbo shrimp
  1 1/2 c  Sliced almonds (5 oz)
      6 c  Vegetable oil
 
  Peel, devein and butterfly shrimp, leaving tails intact. Line large
  baking sheet with waxed paper. Place flour in medium bowl; add salt.
  Whisk milk and eggs in large bowl. Dredge shrimp (not tails) in
  seasoned flour; shake off excess. Dip shrimp (not tails) in milk
  mixture. Press almonds over shrimp, coating all but tails. Place
  shrimp on prepared sheet. Curl tails up over shrimp. Freeze until
  firm, about 1 1/2 hours. (Can be prepared up to 1 day ahead. Cover
  with foil.) Heat oil in heavy large saucepan to 350~. Loosen shrimp
  from paper. Add frozen shrimp to oil in batches and cook until deep
  golden brown, about 3 minutes. Transfer to paper towels using slotted
  spoon. Let drain. Divide shrimp among plates. Serve with cocktail
  sauce, tartar sauce and lemon wedges.
  
  Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp Casserole Charleston
 Categories: Cyberealm, Casseroles, Fish
      Yield: 8 servings
 
    1/2 lb Mushrooms; sliced
      2 tb Butter
      1 ea Onion; minced
      2 ea Tomatoes, chopped
    1/2 c  Half & Half
      2 tb Flour
    1/4 c  Sherry
      1 tb Worcestershire sauce
      3 lb Shrimp; cooked and peeled
    1/2 c  Buttered bread crumbs
      1 x  Salt and pepper to taste
    1/2 ts Paprika or to taste
 
  Saute mushroom in butter. Add onion and tomatoes and simmer for ten
  minutes. Blend Half & Half and flour and add along with sherry,
  Worcestershire, salt, pepper, and paprika, to taste. Add shrimp,
  cooked and peeled, and put in large buttered casserole. Top with
  crumbs and bake at 350~ until brown, about 20 minutes.
  
  Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: New Orleans Shrimp Creole
 Categories: Cyberealm, Fish, Main dish
      Yield: 6 servings
 
      2 tb Butter
      2 tb Flour
      1 ea Onion; large, chopped
    1/4 c  Celery; finely chopped
      2 ea Garlic cloves; minced
      3 oz Tomato paste
      8 oz Tomato sauce
      1 ts Parsley; finely chopped
      3 c  Water
      1 ea Bay leaf
      1 x  Salt to taste
    1/4 ts Cayenne pepper
      2 c  Shrimp; peeled
 
  Melt butter in saucepan, stir in flour and cook until golden brown.
  Add onions and celery and saute until onions are clear and tender. Add
  remaining ingredients except pepper and shrimp. Simmer 55-60 minutes.
  Add shrimp and pepper. Cook 15-20 minutes. Serve over rice.
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Charleston Shrimp Supreme
 Categories: Cyberealm, Fish, Main dish
      Yield: 6 servings
 
      4 tb Butter
      4 tb Flour
  1 1/2 c  Milk
      1 ea Bay leaf
      1 ds Red pepper
    1/2 ea Juice of 1 lemon
      8 tb Tomato catsup
      4 tb Worcestershire sauce
      1 x  Salt & pepper to taste
      2 lb Shrimp; cooked
 
  Cream butter and flour. Add milk and make a thick cream sauce. Add
  remaining ingredients, except shrimp. Salt and pepper to taste. Add
  cooked shrimp and heat until very hot. Serve with rice.
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp & Scallops in Wine Sauce
 Categories: Cyberealm, Fish, Main dish
      Yield: 12 servings
 
      3 lb Medium shrimp; cleaned
      3 lb Bay scallops
      4 tb Butter
    1/2 c  Cornstarch
      4 ea To 6 cups milk - depending
           -upon desired consistency
  1 1/2 c  White wine
      6 c  White rice; cooked
 
  Cook shrimp and scallops until done; set aside; slowly melt butter in
  a saucepan adding cornstarch, then milk, stirring constantly; add
  wine, shrimp and scallops serve over rice. Yield 12 servings.
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Herb Barbecued Shrimp
 Categories: Cyberealm, Fish
      Yield: 6 servings
 
  1 1/2 c  Catsup
    1/2 c  White vinegar
      1 tb Gravy Mstr or Ktchn Bouquet
      1 ts Sugar
      1 ts Ground coriander
    1/2 ts Ground cumin seed
    1/4 ts Ground ginger
    1/8 ts Paprika
      1 x  Cayenne pepper to taste
      2 lb Lge shrimp; (20 -25 count)
      6 ea Bamboo skewers - soaked in
           -water for 30 min.
    1/4 lg Lemon; seeded and finely
           - minced, incldg rind
 
  Combine all ingredients except shrimp in a small saucepan; simmer 15
  minutes, stirring frequently; thread shrimp, interlapping, on skewers;
  grill 4-6" from hot glowing coals, 3-5 minutes, turning and brushing
  frequently with lemon mixture; DO NOT OVERCOOK!
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp Delgado
 Categories: Cyberealm, Fish, Italian
      Yield: 6 servings
 
      1 lb Shrimp; peeled
      1 lb Fresh pasta, cooked al dente
      2 ea Green onions; chopped
      1 pt Heavy cream
    1/2 pt Half & half
      4 oz Butter; melted
      1 tb Salt
    1/4 ts Garlic powder
    1/4 ts Paprika
    1/4 ts Thyme
      1 ts Pepper
 
  Saute shrimp in butter until pink. Add cream and half-and-half and
  reduce slightly. Add all spices and green onions. Cook two to three
  minutes. Toss with hot pasta.
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Marinated Gingered Shrimp
 Categories: Cyberealm, Fish
      Yield: 1 servings
 
MMMMM-------------------MAKES 60 TO 65 SHRIMP------------------------
  1 1/2 lb Frozen shrimp;shelled,devein
    1/4 c  Soy Sauce
      3 oz Ginger root; chopped
    1/4 c  Vinegar
      2 tb Sugar
      2 tb Sweet Sake (sherry o.k)
  1 1/2 ts Salt
      3 tb Green onion; thinly sliced
 
       Cook shrimp as directed on package. Drain. Arrange shrimp in
  single layer in glass or plastic 12x7 1/2x2 inch dish. Heat soy sauce
  to boiling. Add ginger root. Reduce heat. Simmer uncovered, until
  most of liquid is absorbed, about 5 minutes. Stir in vinegar, sugar,
  sake, and salt. Pour over shrimp. Cover and refrigerate at least 2
  hours. Remove shrimp from marinade with slotted spoon and arrange on
  serving plate. Garnish with green onion. ** BETTY CROCKER REGIONAL
  AND INTERNATIONAL RECIPES.
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Paella I.e.s.jjgf65a
 Categories: Cyberealm, Poultry, Ethnic
      Yield: 12 servings
 
MMMMM----------------------PHILLY.INQUIRER---------------------------
      3 lb Chickens,2 cut up
      2 lb Shrimp, raw
           Salt and pepper
      2 c  Long grain rice
      2    Garlic cloves, minced
      4 c  Chicken broth
      4 tb Olive oil
    1/4 ts Saffron
  1 1/2 lb Sweet Italian sausages
     48    Med.mussels
      6    Lobster tails, halved
 
   1. Parboil and slice the sausages. Peel and devein the shrimp. Salt
  and pepper the chicken. In a large pan with a lid, saute the garlic
  in the oil 2. Add the chicken and brown it. When it is almost done,
  in about 20 minut add the sausage and cook for 5 minutes. 3. Then add
  the lobsters, cook for 10 minutes; add the shrimp then and coo 5
  minutes more.
   4. Put the rice in the pan, stir the saffron into the liquid, and
  pour it over the rice. Stir well and put the lid on the pan. Cook it
  all slowly until the rice is tender. 5. Finally add the mussels and
  cover the pan again to steam them open.
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Hot Shrimp Cocktail
 Categories: Cyberealm, Appetizers, Fish
      Yield: 6 servings
 
      1 c  Catsup
  1 1/2 tb Horseradish
      2 tb Lemon juice
      2 ts Chili powder
      1 ts Hot sauce
      1 ts Garlic powder
    1/2 ts Cayenne pepper
      1 lb Fresh shrimp, cooked drained
           -and cooled
 
  Combine catsup, horseradish, lemon juice, chili powder, hot sauce,
  garlic powder and cayenne pepper in a medium-size bowl. Mix well.
  Cover and refrigerate for 1 hour. Serve with shrimp. Yield: 1 1/2
  cups.
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
  
  Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright
  1990
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Devils Baked Beans
 Categories: Cyberealm, Vegetables
      Yield: 1 servings
 
      2 cn Pork N Beans, 1 lb each
           With tomato sauce.
    1/2 c  Peanuts,chopped
    1/3 c  Brown sugar
      2 tb Catsup
      2 tb Molasses
      4 sl Bacon,uncooked
 
  Combine pork and beans, chopped peanuts, brown sugar, catsup and
  molasses a 1-quart casserole. Mix well. Arrange bacon on top of
  beans. Bake, uncovered in 375 F oven, for 45 minutes.
  
  From Womens Day Magazine.
  Typed for you by Brigitte Sealing Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cinnamon Spice Cookies
 Categories: Cyberealm, Cookies
      Yield: 40 servings
 
MMMMM------------------------COOKIE DOUGH-----------------------------
      1 lb Honey
  1 1/2 c  Sugar
      3    Eggs; beaten
      2 ts Baking soda
      1 ts Cinnamon
    1/2 ts Cloves
      1 pn Ea Nutmeg, coriander,ginger
      1 pn Ea allspice, cardamom
      1 ts Pepper, white
  6 2/3 c  Flour

MMMMM--------------------------FROSTING-------------------------------
      1 c  Sugar, powdered; sifted
  3 1/2 tb Water
 
  To make cookie dough, warm honey over low heat until liquid; pour
  into a large bowl. Stir in sugar, eggs, baking soda, and spices. Mix
  in flour gradually. Knead thoroughly to make a dough. Preheat oven to
  375 deg F. Grease baking sheets.
  Form dough into small balls about 1 inch across; place on greased
  baking sheets. Bake 10 to 15 minutes or until golden brown. Cool on a
  rack.
  To make frosting, blend powdered sugar and water in a small saucepan.
  Bring to a boil, stirring constantly. Coat cookies with hot frosting.
  
  Typed for you by: Scott Welliver, Episoft System
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Choc-Oat-Chip Cookies
 Categories: Cyberealm, Cookies
      Yield: 5 dozen
 
MMMMM----------------DESSERTS FROM CHEF FREDDY'S---------------------
           * * *
      1 c  Butter [softened]
  1 1/4 c  Brown sugar [firmly packed]
    1/2 c  Sugar
      2 lg Eggs
      2 tb Milk
      2 ts Vanilla
  1 3/4 c  Flour
      1 ts Baking soda
    1/2 ts Salt (optional)
  2 1/2 c  Quaker Oats (quick or old
           -fasioned) [uncooked]
      2 c  Nestle's Toll House semi-
           -sweet chocolate morsels
      1 c  Nuts [chopped] (optional)
 
  >>>>Pre-heat oven to 375<<<<
  
  1)   Beat butter, and sugars until creamy... then add the eggs, milk
  and vanilla, and beat well... Add the flour, baking soda, and salt,
  mixing well after each addition... Stir in the oats, chocolate
  morsels, and nuts and mix well...
  
  2)   Drop by rounded measuring tbs onto UN-greased cookie sheet and
  bake 9 to 10 min for a chewey cookie or 12 to 13 min for a crisp
  cookie.. Cool on a cookie sheet for 1 min then move to a wire rack
  and cool completely...
  
  This is probably the best chocolate chip cookie that I've ever tasted
  and that is why I've presented it to you.... through CYBEREALM Bbs at
  (315)- 786-1120...   "Chef Freddy"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Turkeylegs Provenciale
 Categories: Cyberealm, Casseroles
      Yield: 6 servings
 
     22 oz Turkey Legs
      3 tb Olive oil
      2    Rosemary Twigs
      2    Onions
           Salt & Pepper to taste
      4    Garlic cloves
      1    Piece of Hot Pepper
      1 cn Tomatoes,whole (16 oz)
     15    Olives
      8 oz Peeled Almonds
  1 1/2 c  White Wine
 
  Cut meat in big pieces. Heat oil & brown meat all around.Add the
  onions, chopped garlic halved, rosemary and the pepper(cut in half
  and kernels taken out) and fry with the meat. Cut up tomatoes and add
  with the juice, olives and sliced almonds to the meat mix. Cover and
  simmer 1 1/4 hours, add wine and heat through once.
  
  Source:"Actuelle" magazine
  Typed for you by Brigitte Sealing, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Italian Chicken Casserole
 Categories: Cyberealm, Poultry
      Yield: 4 servings
 
      1 md Frying Chicken
      9 oz Onions
           Olive oil
           Italian white wine
      8 oz Fresh Mushrooms
      3 md Tomatoes
           Salt & Pepper to taste
           Parsley, chopped
      3    Potatoes
 
  Peel onions and cut into thin rings. Grease a casserole dish with
  oliveoil. Fry the onions in it till they are golden brown. Skin and
  debone the chicken, cut the meat in pieces and brown with the
  mushrooms in casserole. Pour white wine over all, till covered. Peel
  tomatoes and cut into 8 pieces each,season with fresh ground pepper.
  Peel and cut potatoes in 8 pieces each and add to the casserole. Let
  it simmer, over medium heat for about 30 minutes. Garnish with fresh
  chopped parsley.
  
  Source:"Actuelle"magazine.
  Typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
