----- Recipe in Meal-Master v7 Importable Format

     Title: Amish Friendship Bread 
Categories: Bread  
  Servings: 10

    2/3 c  Oil                         
      3 ea Eggs                        
      1 ts Vanilla                     
      2 c  Flour                       
      1 c  Sugar                       
      1 ts Cinnamon                    
  1 1/2 ts Baking powder               
    1/2 ts Baking soda                 
    1/2 ts Salt                        

  Fat grams    per serving:              Approx. Cook Time: 40-45
  " Do Not use metal spoon "                                            
  " Do Not Refrigerate "                                                
                                                                        
  Day 1 - Place Starter in large                                        
  covered bowl.                                                         
                                                                        
  Day 2-3-4 Stir with wooden spoon.                                     
                                                                        
  Day 5 - Add 1 cup each                                                
  Flour, Sugar, Milk.                                                   
                                                                        
  Day 6-7-8-9 Stir with wooden spoon                                    
                                                                        
  Day 10 - Add 1 Cup each Flour, Sugar, Milk.                           
                                                                        
  Divide part of starter ( 1 cup each ) into 3 containers and give to 3 
  friends with instructions                                             
                                                                        
  Pour it into greased loaf pans.                                       
  Bake 350 deg. for 40 - 45 Min                                         
                                                                        
  If desired add Nuts, Apples, Raisins.                                 
                                                                        
  It is better to put 1 Cup of Raisins, 1 Cup of Nuts, and 1 Cup of     
  Diced Apples.                                                         
  Source: Mom Cascio's Receipe File     
-----
----- Recipe in Meal-Master v7 Importable Format

     Title: Banana Cream Cheese Pie 
Categories: Banana Dessert 
  Servings: 6

  1 1/2 c  Vanilla wafer crumbs        
    1/4 c  Sugar                       
      6 tb Butter, melted              
           
     16 oz Cream cheese, softened      
      1 c  Sugar                       
      3 x  Eggs                        
    1/2 c  Bananas, mashed             
      1 x  Banana, sliced              

  Fat grams    per serving:              Approx. Cook Time: 50 mn
  Beat the softened cream cheese with an electric mixer until light &   
  fluffy.  Gradually, add the sugar, mixing well after each addition.   
  Add the eggs, one at a time, beating after each.  Stir in mashed      
  bananas. Pour filling into the cooled pie shell and place sliced      
  banana on top.  Bake for 50 minutes in a preheated 350F degree oven.  
  Cool on a wire rack and refridgerate until ready to serve. From the   
  Collection of Chuck Rippel                                            
  Source: The Collection of Chuck Ripple
-----
----- Recipe in Meal-Master v7 Importable Format

     Title: BBQ Dry Rub - 12-22-91 
Categories: Smoked Bbq Outdoor
  Servings: 1

      1 tb Chile, ground, new mexico 6-
           -4                     
      2 ts Paprika, hungarian          
      1 ts Cumin, powder               
      1 ts Coriander, ground           
      1 ts Salt                        
      1 ts Onion powder                
      1 ts Garlic powder               
    1/2 ts Mustard, dry, coleman's     
    1/2 ts Pepper, black, freshly groun
           -d                     
    1/2 ts Thyme, leaves, dried        
    1/2 ts Curry powder                
    1/2 ts Allspice, ground            

  Mix all ingredients.  Rub on meat and refrigerate the night before    
  smoking. Comment: Consider halving the chile for a milder rub.        
  Source: Overton Anderson              
-----
----- Recipe in Meal-Master v7 Importable Format

     Title: BEEF STROGANOV 
Categories: To be edit  
  Servings: 6

  1 1/2 tb Mustard, powdered           
  1 1/2 tb Sugar                       
      1 tb Salt                        
    1/2 c  Vegetable oil               
  1 1/2 qt Onion sliced                
  1 1/2 lb Mushrooms, sliced           
      3 lb Beef, filet mignon          
  1 1/2 ts Pepper, black               
  1 1/2 pt Sour cream                  

  In a small bowl combine the mustard, 1 1/2 tsp of the sugar, a pinch  
  of the salt and enough hot water to form a thick paste. Let the       
  mustard rest at room temperature for 15 minutes. Heat 2 tablespoons of
  the oil in a heavy 10"-12" skillet over high heat untl a light haze   
  forms above it. Drop in Onions and mushrooms, cover the pan and reduce
  heat to low. Simmer and stir for 20-30 minutres or until vegetables   
  are soft. Drain them in a seive, discard the liquid and return mixture
  to skillet. With a large sharp knife cut the fillet across the grain  
  into 1/4" wide rounds. Lay each round on a board and slice it with the
  grain into 1/4" wide strips. Heat 2 tablespoons of oil in another     
  heavy skillet over high heat until hot but not smoking. Drop in half  
  the meat and tossing the strips constantly,fry for 2 minutes or until 
  meat is lightly browned.. Transfer meat to vegetables and do the      
  remaining meat. When all meat is done, and added to the vegetables,   
  stir in remaining salt, pepper and mustard paste. Stir in the sour    
  cream a tablespoon at a time, then add the remaining 1/2 tsp sugar and
  reduce heat to low. Cover the pan and simmer for 2-3 minutes. Correct 
  seasoning. Trans fer to heated serving platter and optionally add     
  straw potatos on the top as a garnish                                 
  Source: Rick Grunwald                 
-----
----- Recipe in Meal-Master v7 Importable Format

     Title: Brenda's Potatoes Rosemary 
Categories: Potatoes Vegetable 
  Servings: 4

      1 lb Potatoes, red, skin on, cut 
           -in 3/4" dice          
    1/3 c  Water                       
    1/4 c  Olive oil (more or less to t
           -aste)                 
        x  Salt, kosher, add to taste  
        x  Pepper, black, fresh ground,
           -to taste             
    1/2 c  Shredded parmasan or romano 
           -cheese or 1/4 cup both
  1 1/2 ts Dried rosemary              

  Fat grams    per serving:              Approx. Cook Time: 1  hr
  Spread the potatoes evenly in a 9 X 12" baking pan that has been      
  sprayed lightly with a non-stick vegetable oil spray. Do these next   
  steps in this order: Salt & pepper the potatoes, pour the oil over and
  toss to distribute the oil evenly.  Crush the rosemary in the palm of 
  the hand and distribute across the potatoes.  Distribute the cheese   
  across the potatoes.  Add the water down the side of the pan, a little
  in each corner such that none of the seasonings are washed off the    
  potatoes. You should end up with about 1/4" of water in the bottom of 
  the pan. The object is to have the water steam the potatoes then boil 
  off so the flavorings can be picked up by the potatoes. Place in      
  center of 425 deg oven and cook for 45 min or until the potatoes are  
  done and the cheese browns slightly. From the collection of Chuck     
  Rippel                                                                
  Source: The Collection of Chuck Ripple
-----
----- Recipe in Meal-Master v7 Importable Format

     Title: Chicken Breasts Marsala 
Categories: Chicken Italian Poultry
  Servings: 6

      9 ea Chicken, breast, halves, bon
           -ed, skinned, pounded  
  1 1/8 c  Flour                       
      3 tb Olive oil                   
      3 tb Butter                      
      3 tb Garlic, sliced              
  1 1/8 c  Marsala, dry                
           Salt                        
           Pepper, black, freshly groun
           -d                     
      3 tb Butter                      

  Fat grams    per serving:              Approx. Cook Time: 30   
  1) Pound breast halves to thickness of about 1/4 to 3/8 inch.  Put    
  flour on a plate. Heat butter and oil over medium to high heat until  
  foam subsides. Dip each breast in flour individually (do not flour    
  ahead of time) and slip each into the hot fat.  Cook two or three     
  minutes on each side, regulating heat so fat does not burn.  Breast   
  halves should be a light, golden color. Cook breast halves in batches,
  salting and peppering each breast after it is turned. Remove breast   
  halves to a platter and keep warm. 2) If more than about 2 tablespoons
  of fat remains, tilt the skillet and remove the excess. Saute the     
  garlic over medium heat until wilted but not browned.  Add 1/2 cup of 
  Marsala and reduce by about one half. Add remaining 1/4 cup Marsala   
  and reduce another minute or two. Add remaining butter and whisk to   
  incorporate into sauce. 3) Turn chicken breasts in sauce and serve.   
                                                                        
  Source: Overton Anderson              
-----
----- Recipe in Meal-Master v7 Importable Format

     Title: Chicken with Peppers 
Categories: Poultry Chicken Main dish
  Servings: 4

      3 lb Chicken, cut in 8 pieces    
      4 tb Olive oil                   
      4 ea Garlic, clove               
      1 ea Onion, red, small, sliced ve
           -rtically              
      1 ea Tomato, medium, ripe, peeled
           -, seeded, chopped     
      1 ts Chile, hot, minced or 1/2 ts
           -p dried, powdered     
    1/2 c  Wine, white, dry            
      2 ea Peppers, bell, red, charred,
           -skinned, in strips   
      2 ea Peppers, bell, yellow, charr
           -ed, peeled, strips    
      3 tb Herbs, fresh, as available (
           -sage, tarragon, thyme)

  Fat grams    per serving:              Approx. Cook Time: 1    
  1) Heat oil and brown chicken pieces on all sides over fairly high    
  heat along with the garlic cloves.  (Leave garlic to one side to avoid
  burning; remove if it appears it may burn.) Brown chicken in batches  
  to avoid crowding.  Remove chicken to a warm platter and salt and     
  pepper it on all sides. 2) Tilt the pan and discard all but one       
  tablespoon of the cooking fat.  Add onion to the pan and cook over    
  medium high heat for 2 to 3 minutes, until wilted. Add tomato and     
  chile or chile powder and saute a minute or two. Add wine and let the 
  wine cook down for a couple of minutes. 3) Return chicken to the pan. 
  Add pepper strips and herbs. Bring to a boil, lower heat to a simmer, 
  cover and cook until the chicken is fork tender, 30 to 45 minutes for 
  a young fryer.  If juices are too thin, uncover and raise heat until  
  reduced to desired consistency, removing chicken first if it is       
  already done. 4) Let the dish stand uncovered for 5 to 10 minutes     
  before serving.                                                       
                                                                        
-----
----- Recipe in Meal-Master v7 Importable Format

     Title: Chuck's Clam Chowder 
Categories: Soup Seafood Clams
  Servings: 6

      6 x  Celery stalks, cut longways 
           -and chopped on angle  
      2    Onions, medium peeled & chop
           -ped                   
      2 tb Butter                      
      1 qt Chicken stock, (berta's)    
           Black pepper, ground, add to
           -taste                
    1/2 ts Thyme, leaves, not ground (u
           -se to taste)          
  1 1/2 lb Potatoes, diced, skin left o
           -n                     
      9 tb Butter                      
    1/2 c  Flour                       
      1 qt Half & half                 
      1 qt Whole clams, course chopped 
      2    Cams, canned, gortons, 6 1/2
           -oz cans              
    1/4 c  Sherry                      
    1/4 c  Parsley, chopped for garnish

  Fat grams    per serving:              Approx. Cook Time: 1.5hr
  Saute celery & onions in 2T of butter for 10 minutes until opaque. Add
  to chicken stock. Add the juice only from the clams reserving the     
  meat.  Bring to a heavy simmer and add pepper and thyme.  Add the     
  potatoes skin on and simmer until cooked but still firm. While the    
  potatoes are cooking in the soup, warm the milk.  Make a roux with the
  butter & flour and when cooked, add to the milk off heat.  Stir and   
  return to the heat and stir until thickened. Set aside. When the      
  potatoes are just tender, add the clam meat, cook for 2 minutes then  
  add the milk sauce.  Simmer for 8 minutes then add the sherry.  Simmer
  for 2 minutes more, garnish w/ parsley and serve. From the collection 
  of Chuck Rippel                                                       
  Source: The Collection of Chuck Ripple
-----
----- Recipe in Meal-Master v7 Importable Format

     Title: DELENA'S RICE CRISPIES FRIED CHICKEN 
Categories: To be edit  
  Servings: 6

      3 ea Chicken fryer               
    3/4 c  Margarine                   
  3 3/4 qt Rice crispies cereal        

  It's real simple; crush up the rice crispies in a bag.  Dig Chicken in
  butter, and then roll in rice crispies. Bake at 350 for about 45      
  minutes or until done.  That's it.  It sounds disgusting, but it      
  tastes great!                                                         
  Source: Delena Gaittino               
-----
----- Recipe in Meal-Master v7 Importable Format

     Title: Fesh Lemon Ice 
Categories: Dessert  
  Servings: 6

      2 ts Unflavored gelatin          
  1 3/4 c  Water                       
    3/4 c  Sugar                       
    1/2    Grated peel                 
    1/2 c  Lemon juice                 
      2    Whites                      

  Fat grams    per serving:              Approx. Cook Time: 5 1/2
  Soften gelatin in 1/4 cup of water. In small saucepan combine 1/2 cup 
  sugar and remaining 1 1/2 cups water. Bring to boil. Cook 2 minutes.  
  Add gelatin mixture, stirring to dissolve. Add lemon peel and juice.  
  Pour into 8-inch square pan. Freeze just untill mixture becomes slush,
  about 1 1/2 hours, stirring occasionally. Beat egg whites until foamy.
  Gradually add remaining 1/4 cup sugar, beating until soft peaks form. 
  Fold beaten egg whites into lemon mixture. Return to freezer. Freeze  
  until firm, stirring occasionally, about another 4 houres.            
  Source: Ron's Recipes                 
-----
----- Recipe in Meal-Master v7 Importable Format

     Title: Fettuccine with Mushroom and Brie Sauce 
Categories: Pasta Italian Meatless
  Servings: 4

      1 lb Mushrooms, sliced           
      2 tb Onion, chopped              
      6 tb Butter                      
           Salt                        
           Pepper, black, freshly groun
           -d                     
    3/4 c  Cream, heavy                
      4 oz Brie cheese, room temperatur
           -e, diced              
      1 lb Fettuccine, al dente, draine
           -d                     

  1) Saute onion in 3 tablespoons of the butter over medium heat until  
  pale gold.  Turn heat to high and add mushrooms.  When butter is      
  absorbed turn heat to low and add salt and pepper and shake pan. When 
  liquid comes to the surface, turn heat to high and cook 2 to 3        
  minutes. 2) Add half the cream to the mushroom mixture, cook another  
  minute or two and remove from heat. 3) In a separate pan large enough 
  to hold the entire dish, cook the remaining butter and cream over     
  medium-high heat for 1 to 2 minutes and remove from heat. 4. Turn heat
  to low under the butter and cream and add fettuccine. Toss until      
  coated. Add the cheese while continuing to toss the pasta. Add half   
  the mushroom mixture and toss. Remove from heat.  Make a depression in
  the pasta and spoon the remaining mushroom mixture into it.  Serve in 
  warm pasta bowls.                                                     
-----
----- Recipe in Meal-Master v7 Importable Format

     Title: Lemon-Pepper Chicken 
Categories: Chicken Main course 
  Servings: 4

    1/8 c  Bread crumbs, italian       
    1/4 c  Romano cheese, shredded     
    1/8 c  Parmesan cheese, ground     
  1 1/2 tb Lemon-pepper spice (no salt 
           -added type!)          
      3 x  Chicken breasts, pounded thi
           -n                     
      1 x  Eggs                        
      1 tb Half & half                 
      1 tb Water                       
      1 tb Butter                      
      1 ts Peanut oil                  

  Combine first 4 ingredients to make coating base.  Combine Egg & water
  to make egg wash.  Pound chicken breasts thin (about 1/2") with meat  
  pounder or other suitable device.  Dip in egg wash consisting of      
  water, half & half and egg.  Dredge chicken in coating base mixture.  
  Saute in butter/oil mixture over medium heat about 3 minutes per side 
  or when browned nicely. From the collection of Chuck Rippel           
  Source: The Collection of Chuck Ripple
-----
----- Recipe in Meal-Master v7 Importable Format

     Title: Mama's Baked Eggplant 
Categories: Side dish Vegetable Meatless
  Servings: 6

      1 ea Eggplant, medium, pared, cub
           -ed                    
      1 c  Onion, chopped              
    1/2 c  Cracker crumbs              
      1 tb Sugar, granulated           
      1 tb Butter, melted              
      2 ea Eggs, beaten                
    1/3 c  Milk                        
           Salt                        
           Pepper, black               
      2 ea Bacon, slices               

  Boil eggplant and onion in small amount of salted water.  Drain and   
  mash.  Add remaining ingredients, except bacon, mix well and turn into
  a buttered 1 1/2 quart casserole.  Bake at 350 degrees for 30 minutes 
  until firm.  Top with bacon, return to oven and bake until bacon is   
  browned. (From Southern Accent, Junior League of Pine Bluff, Arkansas,
  recipe by Mrs. Gibson Anderson.)                                      
  Source: Nola Anderson                 
-----
----- Recipe in Meal-Master v7 Importable Format

     Title: Pineapple Beef Marinade 
Categories: Beef Marinade 
  Servings: 2

      1 x  Pineapple juice, 6 ounce can
      2 tb Dark brown sugar            
      3 x  Garlic cloves, run through g
           -arlic press           
    1/4 ts Ginger, ground              
    1/2 ts Garlic powder               
    1/2 ts Onion powder                
      1 tb Peanut oil                  
    1/4 ts White pepper, ground        
    1/8 ts Cayenne pepper (or less, to 
           -taste)                
      3 ts Soy sauce                   

  Fat grams    per serving:              Approx. Cook Time: 1  hr
  Add all the ingredients, stiring with wish making sure the sugar      
  dissolves.  Allow to sit for an hour so the flavors blend. Place meat 
  in a freezer bag large enough for all the meat to lay flat on one side
  of the bag. Stir marinade one more time making certain sugar is       
  dissolved and pour mixture in bag.  Exhaust extra air out of bag.     
  Allow to marinade overnight, turning bag over several times. This is  
  expecially good for grilled steaks! From the collection of Chuck      
  Rippel                                                                
  Source: The Collection of Chuck Ripple
-----
----- Recipe in Meal-Master v7 Importable Format

     Title: Potato Salad with Herbs 
Categories: Salad Potato Herb
  Servings: 6

      2 lb Potatoes, red               
      1 tb Mustard, dijon              
      2 c  Onion, red, chopped         
      1 ts Garlic, chopped             
    1/2 c  Parsley, chopped            
      2 ts Dill, dried                 
    1/4 ts Celery, seed                
    1/4 ts Thyme, dried                
    1/2 ts Salt                        
      1 ts Pepper, black, freshly groun
           -d                     
    3/4 c  Mayonnaise                  

  1) Wash and scrub potatoes but do not peel.  Cook potatoes in a large 
  pot of boiling water until just done in the centers (cooking time     
  varies with size from 15 to about 30 minutes). Drain and cool. Halve  
  small potatoes; quarter medium sized ones; cut large ones in 3/4 inch 
  dice. 2) Toss potatoes with Dijon mustard to coat well.  Add onions,  
  garlic, parsley, dill, celery seed, thyme, salt, pepper and mayonnaise
  and blend in with hands.  Serve without chilling or refrigerate,      
  covered, overnight. Adapted from a recipe in American Charcuterie,    
  Victoria Wise, Viking 1986.                                           
                                                                        
  Source: Overton Anderson              
-----
----- Recipe in Meal-Master v7 Importable Format

     Title: Roy's Salsa 
Categories: Tex-mex  
  Servings: 1

      1 tb Oil                         
    1/4 c  Onion, minced               
      1 tb Garlic, chopped             
      3 ea Chiles, serranos, minced    
     28 oz Tomatoes, canned            
      2 ea Bay leaf, dried             
    1/8 ts Thyme                       
    1/2 ts Chile, ground, red, new mexi
           -can 6-4               
      1 tb Vinegar                     
      1 ts Pepper, black, freshly groun
           -d                     

  1) Heat oil in a skillet and saute onions and garlic until soft but   
  not brown. Add minced chiles and saute another couple of minutes. 2)  
  Add tomatoes, bay leaves, thyme and chile and simmer, covered, for 30 
  minutes, stirring occasionally. 3) Pass half to two thirds of the     
  mixture through a food mill back into the same skillet. Discard       
  solids.  Increase heat and reduce to desired consistency. Add vinegar 
  and black pepper.  Taste for salt and adjust seasonings. Refrigerate  
  until used.                                                           
  Source: Overton Anderson              
-----
----- Recipe in Meal-Master v7 Importable Format

     Title: Seafood Gumbo 
Categories: Cajun Seafood Soup
  Servings: 24

           -=stock=-                   
      4 qt Seafood stock*              
           -=vegetables=-              
    1/2 c  Oil                         
      6 c  Okra, sliced                
  3 1/2 lb Tomatoes, canned            
      2 c  Onion, chopped              
      1 c  Celery, chopped, with leaves
      1 c  Peppers, bell, chopped      
      2 tb Garlic, chopped             
      2 tb Vinegar                     
           -=seasonings=-              
      1 tb Salt                        
      1 ts Cayenne pepper              
      1 ts Pepper, white               
      1 ts Pepper, black               
      5 ea Bay leaf, turkish           
      2 ts Thyme, leaves, dried        
      2 ts Basil, dried                
      2 ts Oregano, dried, leaves      
           -=roux, etc.=-              
      3 c  Roux, dark, (from 1 1/2 c. o
           -il; 1 1/2 c. flour)   
      1 lb Crab, claw meat             
      3 lb Shrimp, small to medium, pee
           -led                   
      1    Oysters                     
      1 c  Onions, green, chopped      
           File` powder                

  1) *Make seafood stock from shrimp heads and shells, crab bodies, fish
  carcasses or all of the above, substituting ham hocks, chicken backs, 
  or necks, or other meats depending on availability. (For the 4 quarts 
  of stock you will need about 4 pounds of shells, bones and meat.)     
  Bring to a boil, lower heat and simmer several hours. Strain the      
  stock, discarding solids. (If time is a factor, simmer shrimp heads   
  and shells and ham hocks in chicken stock for at least an hour.) 2)   
  Cook okra in the oil in a large, heavy pot over medium heat, stirring 
  and scraping until some of the sliminess is gone; about 15 minutes.   
  Add tomatoes, onions, celery, garlic, peppers, vinegar, the seasoning 
  and herb mix and cook over low to medium heat for about 1/2 hour,     
  stirring and scraping often. 3) Blend the roux into the okra and      
  tomato mixture. Very slowly blend the stock into the mixture. Simmer  
  about 1 hour. 4) Add crab and shrimp and simmer 10 to 15 minutes.  Add
  oysters and simmer about 5 minutes. Add green onions. Serve over rice 
  with file` powder added to taste at the table. (File` powder should   
  not be cooked.)                                                       
  Source: Overton Anderson              
-----
----- Recipe in Meal-Master v7 Importable Format

     Title: Seared Tuna Steaks w/ Green Peppercorn Sauce 
Categories: Fish Main dish Seafood
  Servings: 2

      2 x  Approx 5; 6 oz tuna steaks 
           -1; 1-1/4" thick      
      2 tb Butter                      
      1 tb Olive oil                   
    1/4 x  Lemon, juice from           
     10 x  Green peppercorns           
      2 x  Shallots, minced            
    1/8 ts Black pepper, fresh, finely 
           -ground                
    1/8 ts Salt, kosher                

  Fat grams    per serving:              Approx. Cook Time: 10 mn
  Cook the Tuna Steaks quickly over a hot fire about 90 seconds - 2     
  minutes per side.  The object is to cook the outside leaving the      
  inside somewhat pink or "rare." Crush the green peppercorns with the  
  back of a spoon and set aside. Warm a sauce pan and add the oil and   
  butter.  When warm, add the shallots and peppercorns and saute gently.
   After about 5 minutes add the remaining ingredients. Time the        
  completion of the sauce with the completion of the fish. Remember that
  hot fish can continue cooking if it sits. Pour the sauce across the   
  fish or lay the fish in a "bed" of sauce. From the collection of Chuck
  Rippel                                                                
  Source: The Collection of Chuck Ripple
-----
----- Recipe in Meal-Master v7 Importable Format

     Title: Tarragon-Mustard Burgers 
Categories: Chicken Chicken Main course
  Servings: 4

  1 1/4 lb Chicken or turkey, ground   
      2 ts Tomato paste                
    1/2 ts Tarragon, dried             
      4 x  Tomato slices               
      3 x  English muffins, split & toa
           -sted                  
      1    Recipe tarragon mustard sauc
           -e                     
  1 1/2 tb Butter or margarine         
  1 1/2 tb Dijon mustard               
      1 tb Vinegar, tarragon           
    1/4 c  Sour cream, light           
    1/4 ts Tarragon, dried             
        x  Salt, kosher, add to taste  
        x  Black pepper, ground, add to
           -taste                
        x  Pepper, red, ground, add to 
           -taste                 

  Calories     per serving: 49 
  Fat grams    per serving: 3            Approx. Cook Time: 6  mn
  Prepare grill or preheat broiler. In medium bowl, combine chicken or  
  turkey, tomato paste, tarragon, salt & pepper.  Form into 4 - 5       
  burgers and grill or broil 4 - 6 minutes on each side until burgers   
  are cooked through and spring back to the touch. Place a slice of     
  tomato and a burger on top of each muffin half.  Top with warm        
  Tarragon-Mustard sauce (recipe below). serve, garnished with sprigs of
  fresh tarragon if desired. TARRAGON-MUSTARD SAUCE: In top of double   
  boiler blend, 1-1/2 Tbsp butter, 1-1/2 Tbsp Dijon mustard.  Remove    
  from heat; add 1 Tbsp tarragon vinegar. Stir in 1/4 cup light sour    
  cream and 1/4 tsp dried tarragon leaves.  Season to taste with salt,  
  ground black and ground red pepper to taste. From the collection of   
  Chuck Rippel                                                          
  Source: The Collection of Chuck Ripple
-----
----- Recipe in Meal-Master v7 Importable Format

     Title: Tom Brown's Pork Tenderloins 
Categories: Meats Outdoor Pork
  Servings: 6

    3/4 c  Peanut oil                  
    1/2 c  Soy sauce                   
           Juice from 1 large lemon    
    3/4 c  Orange juice                
    1/4 c  Worcesteshire sauce         
    3/4 c  Dry shery                   
  4 1/2    Garlic cloves, crushed      
  1 1/8 c  Parsley, chopped (fresh)    
  1 1/2 tb Dry mustard (colemans)      
      3 tb Lemon pepper                
  2 1/4 lb Pork terderloin             

  Fat grams    per serving:              Approx. Cook Time: 15 mn
  Combine first 10 ingredients in glass bowl and allow to sit for 1 hour
  to allow flavors to mix. Place tenderloin in 1 gallon heavy plastic   
  freezer bag, give marinade marinade mixture a final stir and pour over
  pork, covering it.  Allow to sit four hours or preferably, overnight. 
  Grill over medium charcoal fire 7 minutes per side, 12 - 14 minutes   
  total.  Should be just done inside. From the collection of Chuck      
  Rippel                                                                
  Source: The Collection of Chuck Ripple
-----
----- Recipe in Meal-Master v7 Importable Format

     Title: Wing-Ding 
Categories: Chicken  
  Servings: 6

     36 x  Chicken wings, tips removed 
           -(and saved for stock!)
  1 7/8 pt Peanut oil                  
           
    3/4 c  Chili sauce, commercial (hei
           -nz)                   
      3 tb Lemon juice                 
      3 tb Vinegar                     
  1 1/2 tb Prepared yellow mustard     
  1 1/2 tb Worchestershire sauce (lea &
           -perrins)             
    3/8 c  Onion, finely chopped       
    3/4 c  Green bell pepper, finely ch
           -opped                 
    3/4 ts Salt                        
    3/4 ts Black pepper, ground        
    3/8 ts Cayenne pepper              

  Fat grams    per serving:              Approx. Cook Time: 15 mn
  Make sauce by combining all ingredients except the wings & Peanut oil.
  Allow to marinade about 1 hour in the 'fridge. Split the chicken wings
  into sections. Coat in seasoned flour. Fry in peanut oil until done.  
  Serve with the sauce on the side. From the collection of Chuck Rippel 
  Source: The Collection of Chuck Ripple
-----
----- Recipe in Meal-Master v7 Importable Format

     Title: Worried Fried Green Tomatoes 
Categories: Vegetable Tomato Meatless
  Servings: 4

  2 1/2 lb Green tomatoes, sliced verti
           -cally 1/4 inch thick  
      3 ea Garlic, clove, sliced       
    3/4 c  Flour                       
           Salt                        
           Pepper                      
      4 tb Olive oil                   

  Fat grams    per serving:              Approx. Cook Time: 30   
  1)  Shake tomato slices in a paper sack with salt, pepper and flour.  
  2) Heat oil over medium-high heat in a black iron skillet. Add        
  tomatoes and garlic.  Cook without stirring for about 5 minutes, then,
  using a stiff spatula, scrape bottom of skillet and turn tomatoes.    
  Continue to cook over medium to high heat, scraping bottom of skillet 
  occasionally to prevent burning. You want the tomatoes which come in  
  direct contact with the skillet to get dark. You should expect some   
  sticking; just scrape hard.  Try to resist adding more oil but do so  
  if you must. 3) When most of the tomatoes have turned olive green or  
  dark brown, about 20 minutes, lower heat to low.  Continue to cook,   
  worrying the tomatoes around with the spatula until they are all      
  either brown or olive green. (Don't worry them too much; if you are   
  too worrisome they turn mushy.) (Old family recipe; garlic and olive  
  oil are my additions.)                                                
  Source: Overton Anderson              
-----
