MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mincemeat (Real Meat)
 Categories: Cyberealm, Desserts, Meats
      Yield: 20 pints
 
      1 lb Beef [for stewing]
      2 c  Water [boiling]
      1 ts Salt
      4 c  Apples [chopped]
    1/2 pk Raisins [seeded]
      1 pk Raisins [unseeded]
      1 c  Orange peel [grated]
      1 c  Citron
    1/2 lb Suet [chopped]
      1 c  Molasses
      1 c  Sugar
      2 c  Coffee [prepared strong]
      1 c  Cider (or fruit juice)
      1 ts Cinnamon
      1 ts Nutmeg
    1/2 ts Cloves [ground]
    1/2 ts Allspice
 
  1)      Simmer beef in water and salt `til very tender, drain &
  reserve stock and chopped meat. 2) Combine in a large kettle the
  meat, the remaining ingredients, and 1 cup of the beef stock,
  stirring over low heat `til thoroughly mixed. 3) Continue cooking
  over low heat for about 2 hours or most of the liquid is absorbed,
  stirring occasionally during cooking and more often as mixture
  thickens.
  
  Source: Ms. Cindy Hazelton Clayton NY from an original Fannie Farmer
  Cookbook that was published in 1896 retyped by Fred Goslin in
  Watertown NY on Cyberealm Bbs home of KOOKNET @ (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mincemeat (Real Meat) #2
 Categories: Cyberealm, Desserts, Meats
      Yield: 20 pints
 
      4 lb Beef [lean & chopped]
      2 lb Suet [chopped]
      3 lb Brown sugar
      2 c  Molasses
      2 qt Cider
      3 lb Currents
      4 lb Raisins [seeded]
    1/2 lb Citron [chopped]
      2 qt Apples [sliced & peeled}
      1 qt Brandy
      1 tb Cinnamon
      1 tb Mace
      1 tb Clove [powdered]
      1 ts Nutmeg
      1 ts Allspice
      2 ts Salt
 
  1)      In a large kettle, combine the beef, suet, brown sugar,
  molasses, cider, currents, citron and raisins, cooking slowly over
  low heat `til the sugar and citron melt... 2) Add the prepared apples
  to the mincemeat and cook until the apples are tender... 3) Add the
  remaining ingredients and stir `til well mixed.
  
  Source: Ms. Cindy Hazelton Clayton NY from an original Fannie Farmer
  cookbook published in 1896 retyped by Fred Goslin in Watertown NY on
  Cyberealm Bbs home of KOOKNET @ (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CAMPERS PIZZA PIE
 Categories: Italian, Main dish, Cyberealm, Kooknet
      Yield: 4 servings
 
      8    Pizza or spaghetti
    1/4    Mozzarella cheese
      1    Wheat bread
           Pepperoni
 
    Using the pie iron,take two slices of bread,put 1 1/2  tablespoons
  pizza sauce on one slice of bread.Top with Mozzarella  cheese and
  sliced pepperoni.Place other side of bread on top and  butter outer
  sides of bread.Put sandwich into pie iron and place  in coals of
  fire.Cook until bread is toasted.
  
  Posted by Michael Prothro, Mike's Resort BBS on Kook-Net Recipe
  Network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MAKE AHEAD ROLLED UP PIZZAS
 Categories: Italian, Cyberealm, Kooknet
      Yield: 6 servings
 
     18    Slices bread
    1/2    Cup tomato sauce
    1/2    Tsp. italian herbs
    1/2    Stick melted butter
  1 1/2    Cups grated mozzarel
    1/2    Cup chopped black olives
           Several dashes thyme
 
    Cut crusts from bread and roll out each slice with a rolling pin.
  Combine remaining  ingredients except butter and stir  to  blend
  well.Spread each bread slice with some of the mixture and roll up
  jelly roll fashion (fasten with a toothpick if necessary).Brush  each
  roll with melted butter.Put on a baking sheet  and  chill  until
  serving time.When ready to serve,put roll ups in  a  preheated-
  heated 400 degree oven for 12 to 15 minutes.Serve hot with chilled
  soup.
  
  Posted by Michael Prothro, Mike's Resort BBS on Kook-net Recipe
  Network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PIZZA BY THE FOOT
 Categories: Italian, Cyberealm, Kooknet
      Yield: 6 servings
 
      2    Mild italian sausage
      1    Loaf (1 lb.) unslice
      1    T italian seasoning
    1/4    Shredded provalone c
    1/2    T  water
     15    Oz. pizza sauce
    1/2    T  garlic powder
      2    Pk(8 oz.) shredded
           Mozarella cheese
 
    Place sausage and water in shallow pan.Cover and bring to boil.
  Reduce heat to low and simmer 10 to 12 minutes.Drain,cool slightly
  and cut into 1/4" slices.Slice bread in half lengthwise and lay cut
  side up on cookie sheet.In small bowl,stir together pizza sauce and
  seasonings.Spread evenly on each cut bread half.Spread each half with
  onion,sausage and cheeses.Bake @ 350 degrees 20 to 25 minutes or
  until cheese is melted and lightly browned.Makes 6 servings.
  
  Posted by Michael Prothro, Mike's Resort BBS on Kook-Net recipe
  network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cracker Dressing with Sausage and Smoked Oysters
 Categories: Poultry, Side dishes, Cyberealm
      Yield: 1 servings
 
      1 lb Pork sausage
      1 lb Saltine crackers
      3 c  Chicken stock; hot
      1 c  Onion; chopped
      1 c  Celery; chopped
      2 tb Butter
      4 ts Sage; rubbed
      2 ts Thyme (leaves)
      1 tb Parsley
    1/2 ts White pepper
      2 cn Smoked oysters; drained
 
  Recipe by: Randy Pollak Cook sausage in a medium frying pan, chopping
  and stirring with a wooden spoon to crumble. Remove sausage reserving
  about 2 tablespoons of fat. Add butter heat until melted, then add
  onions and celery. Saute until onions are soft and translucent. In a
  very large mixing bowl, add crackers and crush into small pieces. Add
  all remaining ingredients except for chicken stock. Mix until
  thoroughly combined. Add chicken stock and stir until well moistened.
  Use as a stuffing for poultry or transfer to a baking dish and bake
  at 350-degrees for about 1 hour or until done.
  
  From Randy Pollack
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Oysters Randall
 Categories: Appetizers, Fish, Cyberealm
      Yield: 12 servings
 
     10 oz Spinach, frozen; chopped
    1/2 c  White wine
      2 oz Bacon; chopped
    1/4 c  Onion; chopped fine
      1    Garlic clove; minced
     12 md Oysters; *see note
    1/2 c  Heavy cream
    1/2 ts Thyme
      1 oz Hazelnut liqueur
      4 oz Swiss cheese; grated
      2 oz Asiago cheese; grated
           White pepper; to taste
      1    Egg; beaten slightly
      1 tb Water
    1/2 pk Puff pastry
 
  Recipe by: Randy Pollak In a medium saucepan, add frozen spinach and
  wine. Cook covered over low heat until done. Cool and drain by
  squeezing spinach with hands or cheesecloth, reserving liquid. In a
  medium saute pan, cook bacon until almost done, then add onions and
  garlic, continue cooking until onions are golden. Remove bacon
  mixture from pan and add cooking liquid from spinach. Open oysters
  (be sure to keep the 1/2 shell you will not be using near to 1/2
  shell containing oyster) draining liquid into pan also. Add thyme and
  boil over medium heat until reduced to about 1/4 cup. Add cream and
  hazelnut liqueur; continue cooking until mixture is thickened and
  reduced a bit. Season to taste with white pepper. In a medium mixing
  bowl, combine spinach with bacon mixture and cream sauce. Stir until
  thoroughly combined. Top each oyster with 1-2 tablespoons of spinach
  mixture. Sprinkle with swiss cheese and half as much asiago cheese.
  Roll puff pastry accordingly. Using the 1/2 shell as a template, set
  on top of pastry and cut out, then lift the piece of pastry and put
  on top of corresponding oyster. Continue doing this until all oysters
  are topped with pastry, discard unneeded 1/2 shells. Beat egg with 1
  tablespoon of water and with a pastry brush, brush tops of each
  oyster. Place oysters on a baking sheet and bake in a 400-degree oven
  for 30-40 minutes or until pastry is a dark golden brown. Serve
  immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Steamed Artichokes with Orange Aioli Dipping Sauce
 Categories: Cyberealm, Kooknet, Vegetables
      Yield: 8 servings
 
      8 lg Artichokes
      2 c  Mayonnaise
      8    Garlic cloves; minced
      2 tb Olive oil
      1 tb Orange juice, frozen concent
      1 tb Orange zest
 
  Recipe by: Donald Cope, Doubletree Hotel, Monterey Prepare artichokes
  in the following manner: Discard lower leaves and stems and steam
  upright 30-45 minutes or until base can be pierced with a sharp
  knife. Drain inverted and chill. Make aioli by combining remaining
  ingredients and chill.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baby Artichoke Calvados Saute
 Categories: Meats, Kooknet, Cyberealm, Vegetables
      Yield: 6 servings
 
  2 1/2 lb Baby artichokes
  1 1/2 lb Pork loin scallops
      6 oz Butter; clarified
    3/4 lb Apple slices
  2 1/2 oz Green onions; sliced
  1 1/2 ts Garlic; minced
      1 tb Sage; chopped
      3 oz Calvados (or other apple bra
           Chicken stock; as needed
           Salt; to taste
           Garnish: sage leaves
 
  Recipe by: Donald Cope, Doubletree Hotel, Monterey Wash, trim and
  halve artichoke hearts. Store in acidulated water. For each serving,
  saute 4oz pork in butter. Remove from pan and hold warm. Saute 8-10
  artichoke halves in pan, about 5 minutes. Add portions of apples,
  onions, sage, apple brandy and toss. Moisten with chicken stock and
  season with salt. Add serving of pork and toss again. Remove to
  serving plate and garnish with sage leaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Space Needle Blast-Off Punch
 Categories: Beverages, Cyberealm
      Yield: 1 servings
 
    1/2 oz Orgeat syrup
    3/4 oz Orange curacao
  1 1/2 oz Sweet and sour
  1 1/2 oz Orange juice
  1 1/2 oz White rum
      1 oz Rum
           Garnish: stemmed maraschino
 
  Recipe by: Space Needle Restaurant, Seattle Combine all ingredients.
  Shake well and pour over ice in Tom Collins glass. Garnish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rainbow Holiday Cup
 Categories: Beverages, Cyberealm
      Yield: 1 servings
 
  1 1/2 oz Rum
    1/4 oz Cinnamon schnapps
      4 oz Orange juice
      2 ds Bitters
      2 ds Grenadine
           Soda water
           Garnish: cinnamon stick and
 
  Recipe by: Dale DeGroff, Rainbow, New York City Pour all ingredients
  over ice in stemmed goblet. Stir gently and garnish. May also be
  served hot (heat and serve in punch glass).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cereal Kisses
 Categories: Cyberealm, Cookies
      Yield: 3 dozen
 
      2    Egg Whites
      1 c  Sugar
    1/2 ts Salt
    1/2 ts Almond Extract
      1 c  Coconut, shredded
      2 c  Cereal, flaked
 
  1. Beat egg whites until light, gradually beat in sugar and
     salt and continue beating until stiff. 2. Add flavoring and fold in
  coconut and cereal. 3. Drop from tip of a teaspoon onto greased
  cookiesheets. 4. Bake in 350 F oven for 15 -20 minutes.
     Out of Rumford Complete Cookbook
     Typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cream Cheese Cookies
 Categories: Cyberealm, Cookies
      Yield: 5 dozen
 
    2/3 c  Butter
    1/2 c  Sugar
      2    Eggg Yolks
    1/4 lb Cream Cheese
    1/2 c  Sour Cream
  3 1/2 c  Flour
      2 ts Baking Powder
 
  1. Cream butter until light; adding sugar and egg yolks, one
     at a time. 2. Work in cheese smoothly; add sour cream and flour and
  baking
     powder. 3. Chill at least three to four hours. 4. Roll very thin on
  flowered board, cut to desired shapes
     and bake on ungreased cookie sheets in 350 -375 F oven
     about 12 minutes.
     From Rumford Complete Cookbook
     Typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: HAMMIN DI PESACH (LAMB, MEATBALLS & SPINACH FOR PASSOVER)
 Categories: Meats, Jewish, Italian, Kooknet, Cyberealm
      Yield: 1 servings
 
      1    Chicken breast (2 halves)
           -ground
      4 ts Olive oil
      1    Egg; slightly beaten
      2 tb Matza meal*
      8 c  Chicken broth
           -salt
           -freshly ground black pepper
      1 ds Nutmeg
  2 1/2 lb Lamb,breast of or rib chops
      2    Garlic cloves; sliced
      2    Parsley, Italian sprigs
           -coarsely chopped
      1 c  -Warm water
      2 lb Spinach,cooked and slightly
           -drained
      4    Matzot;regular, broken into
           -large pieces
 
  * Matza meal and Matzots may purchase in some supermarkets and Jewish
  grocery stores.
  
  (The word Hammin (or Hammim) is derived from the Hebrew adjective Ham
  or warm which describes certain dishes that are kept warm for
  prolonged periods of time...In Pitigliano, however Hammin was the
  classic one-course meal for Passover that both rich and poor used to
  make. The only difference between the versions was the in the cuts of
  meat used. Poor people used breast of lamb..and meatballs made with
  beef(when the cost of ground beef was a fraction of the cost of
  chicken.) People who didn't have to worry about the cost used tiny
  rib chops from baby lamb and chicken balls."
  
  Combine ground chicken, 1 Tbsp olive oil, egg, matza meal and 2 Tbsp
  broth in small bowl. Add salt, pepper and nutmeg to taste and mix
  well. In large pot, place the lamb with remaining oil, sprinkle with
  1 tsp salt and 1/4 tsp pepper and lightly brown for 2-3 minutes. Add
  garlic, parsley and 1 cup of warm water. Form many tiny bowls with
  the ground chicken mixture and gently add to pot with lamb. Cover and
  simmer 1 to 1/2 hours. Add spinach and 1 Tsp salt and simmer,
  covered, 15 minutes longer. Transfer the lamb chops, half the spinach
  and most of the gravy to a hot serving dish and keep warm. Add
  remaining broth to pot and bring to a boil. Add matza pieces and cook
  4 to 5 minutes. Turn the heat off and let stand 5 minutes before
  serving as a soup. Serve the lamb and spinach as the main dish.
  SERVES: 6-8
  
  Source: _The Classic Cuisine of the Italian Jews_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BOTSFORD INN'S HONEY BAKED HAM WITH CUMBERLAND SAUCE - DK
 Categories: Christmas, Cyberealm, Kooknet, Meats
      Yield: 8 servings?
 
      1    Whole or half ham
      2 c  Pineapple juice
      1 c  Honey
      1 c  Brown sugar
      1 qt Hot water
      1 c  Currants
           Thinly peeled rind of 1
           -orange
           Thinly peeled rind of 1
           -lemon
    1/3 c  Cornstarch dissolved in
           -1/2 c water
    1/2 c  Firmly packed brown sugar
           Juice of 1 orange
           Juice of 1 lemon
    1/3 c  Red currant jelly
    1/4 c  Port wine
           Black cherries, if desired
 
  Place ham in large roasting pan and pour pineapple juice and honey
  over top.  Sprinkle with brown sugar.  Bake at 325' two hours.
  
  Meanwhile, to make sauce:  In large saucepan, pour hot water over
  currants and let stand until plumped, about 20 minutes.
  
  Cut orange and lemon rinds into very fine julienne about 3/4 inch
  long; poach in simmering water 20 minutes.  Drain, discarding water,
  and set aside.
  
  Stir cornstarch mixture into currants and water; cook, stirring
  constantly, over medium heat until sauce has thickened and become
  transparent. Add brown sugar, orange and lemon juice, jelly and wine;
  stir until jelly is melted and add prepared orange and lemon rinds
  and black cherries. Serve warm over ham slices.  Makes about five
  cups of sauce.
  
  Di Note: The Botsford Inn is a very nice, old fashioned restaurant
  located in Farmington, Michigan.  I had this there and really liked
  it and managed to squeeze the recipe out of the chef.
  
  Di Pahl's personal recipes-1994
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PEANUT BUTTER PIE #2
 Categories: Pies, Desserts, Cyberealm, Kooknet
      Yield: 1 servings
 
      8 oz Cream Cheese
      1 c  Crunchy Peanut Butter
     16 oz Whipped Topping
  1 1/2 c  Sifted Powdered Suga
      2 ea 9-in Graham Cracker
      1 x  Garnish: chocolate s
 
  Combine cream cheese and peanut butter in a large mixing bowl; beat at
  medium speed of an electric mixer until light and fluffy. Gradually
  add whipped topping and powdered sugar, and continue beating until
  smooth. Spoon filling into prepared crusts. Cover and freeze at least
  8 hours. Garnish, if desired. Source: Special Holiday Issue; Southern
  Living; Home For The Holidays, '89
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kate's Kiss Off Chocolate Peanut Pie
 Categories: Pies, Cyberealm, Kooknet
      Yield: 8 servings
 
MMMMM--------------------------FILLING-------------------------------
      8 oz Softened cream cheese
      1 c  Sugar
      1 c  Creamy peanut butter
      2 tb Butter, melted
      1 c  Heavy cream
      1 tb Pure vanilla extract

MMMMM--------------------------TOPPING-------------------------------
      4 oz Semisweet chocolate
      2 tb Butter
      2 tb Salad oil
    1/8 ts Pure vanilla extract
           Crushed peanuts (opt
           White chocolate shav
           Dark chocolate shavi
 
  For the crust, crush the wafers and pat the crumbs into a greased 9"
  pie pan, pressing evenly ont the bottom and sides.
  
  For the filling, whip the cream cheese until fluffy. Slowly mix in the
  sugar, peanut butter, and melted butted. Whip the cream and vanilla
  until firm. Blend 1/3 cup of the whipped cream into the peanut butter
  mixture. Fold this mixture into the remaining whipped cream until
  totally blended. Fill the pie shell, smooth the top, and chill in the
  freezer for at least 20 minutes.
  
  For the topping, combine all but the optional ingredients and melt
  them in the top of a double boiler until the chocolate melts. Cool
  slightly. Spread the mixture on the cooled peanut butter pie,
  starting from the center and working out. Chill or freeze until ready
  to serve.
  
  If desired, decorate the top with crushed peanuts and white and dark
  chocolate shavings before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: VERY SPECIAL CHAMPAGNE COCKTAIL
 Categories: Beverages, Cyberealm, Kooknet
      Yield: 8 servings
 
      2    (1/2 pint) baskets fresh
           -raspberries
      2 tb Sugar
    1/2 c  Plus 2 T raspberry liqueur
    1/4 c  Cognac or other brandy
      8    Sugar cubes
      1    (750 ml) bottle chilled
           -brut Champagne
           Fresh raspberries
           Lemon peel strips
 
  Combine 2 baskets raspberries and 2 tablespoons sugar in medium bowl.
  Mash berries lightly with fork.  Let stand 15 minutes.  Mix in
  liqueur and brandy.  Pour into jar.  Cover and let stand in dark
  cupboard 3 days. Strain raspberry mixture, pressing on solids with
  spoon to extract as much liquid as possible.  (Can be made 1 month
  ahead. Cover and chill.)
  
  Place one sugar cube in each of eight 6-oz Champagne flutes.  Pour 2
  tablespoons raspberry mixture over each sugar cube.  Pour Champagne
  over to fill glasses.  Garnish each with raspberries and lemon peel.
  
  From the North Champagne & Ile de France regions of France. Bon
  Appetit/May 94 Typed by Didi Pahl
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: RUSSIAN BLACK BREAD
 Categories: Breads, Breakfast, Cyberealm, Kooknet
      Yield: 1 servings
 
MMMMM------------------MICHAEL HATALA  RJHP21A-----------------------

MMMMM---------------------FOR 1-1/2 LB. LOAF--------------------------
      1 pk Yeast
      1 tb White sugar
  1 1/2 c  Bread flour
  1 1/2 c  Medium rye flour
    1/4 c  Whole wheat flour
    1/2 c  Unprocessed bran fla
      1 tb Caraway seeds
      1 ts Salt
      1 ts Instant coffee powde
    1/4 ts Fennel seeds

MMMMM----------------HEAT THE FOLLOWING OVER LOW---------------------

MMMMM-----------------HEAT; STIRRING FREQUENTLY----------------------

MMMMM-----------------TILL CHOCOLATE AND BUTTER----------------------

MMMMM------------------MELT. COOL TO 105-115 F-----------------------
      1 c  Plus 2 Tbsp water
      2 tb Molasses
      2 tb Cider vinegar
      2 tb Butter
    1/2 oz Unsweetened chocolat
 
  Add all ingredients to the pan, select white bread and push start.
  
  From Loafing It by DAK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: GERMAN PANCAKE
 Categories: Breakfast, Cyberealm, Kooknet
      Yield: 4 servings
 
    1/2 c  Flour
    1/2 c  Milk
      2    Eggs, slightly beate
      1    Pinch nutmeg
 
   Mix ingredients together until smooth. Melt 4 Tbsp butter in a 9-1/2
  inch pie pan (glass works best). Add mixture to pan and bake at 425
  degress in a preheated oven. Bake for 15-20 minutes or until golden
  brown. Squeese lemon juice generously over the pancake and then
  sprinkle powdered sugar over it. Cut into quarters and serve hot.
  Also good with fresh or canned fruit spooned over the pancake. Enjoy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: DANISH HASH WITH FRIED EGGS (BIKSEMAD)
 Categories: Breakfast, Meats, Cyberealm, Kooknet
      Yield: 4 servings
 
    1/2 c  Butter or margarine
           (1/4 lb.)
      2    Large onions, finely
           Chopped
      2 c  Peeled cooked potatoes,
           Cut in 1/2 inch cubes
      3 c  Cooked lean beef, cut in
           1/2 inch cubes
    1/4 c  Regular strength beef broth
      1 ts Worcestershire
    1/2 ts Salt
    1/8 ts Pepper
      4    Eggs
           Butter lettuuce and
           Tomatoes for garnish
           Coarse (kosher-style
           (optional)
 
  In a wide frying pan over medium heat, melt 3 tablespoons of butter.
  Add onions and cook slowly, stirring occasionally, until they are
  limp and golden (about 15 minutes). When onions are cooked, transfer
  to another container and keep warm. Then, in the same frying pan over
  medium-high heat, melt 3 tablespoons more of the butter and cook
  potatoes, turning as needed to brown on all sides; add to onions and
  keep warm. Add 1 tablespoon more butter to the pan and cook beef,
  stirring occasionally, until it is browned and heated through. Add
  beef to container with onions and potatoes; keep warm. Again using
  the same frying pan add broth, Worcestershire, salt, and pepper. Cook
  over high heat until reduced by about half; then pour over hash
  mixture. Mix lightly but thoroughly. Using the same pan, melt 1 to 2
  tablespoons butter and fry eggs until done as desired. Spoon hash
  onto a warm platter and arrange eggs on top. Garnish with the lettuce
  and tomatoes. Serve with coarse salt, if you wish. Makes 4 to 6
  servings.
  
  Biksemad (bick-sa-mod) is the Danish name of this delicious beef and
  potatoe hash. It makes a delightful entree for a casual supper or
  brunch. From the "Sunset Scandinavian Cook Book", published by Lane
  Publishing Co., Menlo Park, California.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Christmas Angel Cookies
 Categories: Cookies, Desserts, Christmas, Kooknet, Cyberealm
      Yield: 1 servings
 
    1/2 c  Shortening
    1/2 c  Cream cheese, softened
      1 c  Light brown sugar,*
    1/2 c  Granulated sugar
      2    Eggs
      3 c  Flour
    1/2 ts Baking soda
    1/2 ts Salt
      1 tb Vanilla
      2 c  Candied fruit, mixed
      2 c  Broken pecans or almonds
 
  * firmly packed
  
   The cream cheese gives these cookies a smooth texture, while the
  fruits sparkle and sweeten the flavor. Nice for using the candied
  fruits that didn't make it into the fruit cake.
  
   Preheat oven to 350.
  
   In a large bowl, cream shortening and cream cheese until smooth and
  fluffy. Add sugars and eggs, mixing well. In a separate bowl, sift
  flour, baking soda and salt together.
  
   Add flour mixture to egg and sugar mixture; add vanilla. Mix well.
  Add candied fruit and nuts.
  
   Drop by rounded spoonfuls onto lightly oiled cookie sheet and bake
  at 350 for about 10-12 minutes. The cookies will be just browned at
  the edges.
  
  Hint: You may have to mix candied fruit and nuts in with your hands; a
  little shortening on your fingers will keep the mixture from sticking.
  
  Yield: 3 dozen. Irene Holloway, Chevy Chase, MD
  
     Randy Shearer
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Brown Cookies
 Categories: Cookies, Desserts, Cyberealm, Kooknet
      Yield: 60 cookies
 
    2/3 c  Molasses
  2 1/2 tb Honey
    1/2 c  Lard
    3/4 c  Sugar
      4 c  All purpose flour
      2 ts Cinnamon
    1/4 ts Salt
      1 ts Baking powder
    1/2 ts Baking soda
      2 ea Eggs, lightly beaten
  1 1/3 c  Whole blanched almonds
      1 c  Diced candied lemon peel
      1 ea Egg yolk
 
  Combine molasses, honey, lard and sugar in a heavy sauce pan. Place
  over medium heat and cook, stirring occasionally, until mixture
  begins to foam and bubble. Remove from heat and let cool 15 minutes.
  
  In a large bowl combine flour, salt, baking soda, and baking powder.
  Add whole eggs to molasses mixture; pour at once into flour mixture.
  Stir until a soft dough forms. Divide dough in half. Wrap each half
  separately in plastic wrap. Refrigerate at least 2 hours (preferably
  over night).
  
  Preheat the oven tp 400 degrees F.
  
  Roll out half piece of dough at a time on a heavily floured board to
  thickness of about 1/8 inch. Cut into rectangles about 2x3 inches in
  size. Place on a greased baking sheet. Beat egg yolk with 2t water.
  Brush cookies with egg mixture. Decorate the tops of cookies with
  almonds and candied lemon peel. Bake for 6 to 8 minutes, watching
  closely because these bake very quickly and will burn before you know
  it.
  
  Posted by Michael Prothro, Mike's Resort BBS, Fayetteville, AR
  501-521-8920 on Kook-Net recipe network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Foolproof Dark Chocolate Fudge
 Categories: Cyberealm, Candies, Christmas
      Yield: 2 pounds
 
MMMMM---------------------FROM LINDA FIELDS--------------------------

MMMMM-----------------CYBEREALM BBS 315-786-1120----------------------
      3    6 oz pkgs semisweet chocol-
           -ate chips
      1 cn 14 oz sweetened condensed
           -milk, EAGLE BRAND (tm)
    1/2    To 1 cup chopped nuts
  1 1/2 ts Vanilla
 
  1. In a heavy saucepan, over low heat, melt the chips with the
  sweetened condensed milk and salt. Remove from heat; stir in nuts and
  vanilla. Spread evenly in a wax paper-lined 8 or 9 inch square pan.
  Chill 2 hours.
  
  2. Turn fudge onto a cutting board, peel off waxed paper and cut into
  2" squares. Store loosely at room temperature.
  
  ======================================================================
  ==
  
  VARIATIONS:
  
  Microwave:  In a 1 quart glas measure, combine chips with milk.
  Microwave on full power 3 minutes. Stir until chips are smooth and
  are melted. Stir in remaining ingredients. Resume as above.
  
  Creamy Dark Chocolate Fudge: Melt 2 cups miniature marshmallows with
  chips and milk. Proceed as above.
  
  Milk Chocolate Fudge: Omit 1 package of semisweet chips and add one
  cup of milk chocolate chips. Proceed as above.
  
  White Chocolate Fudge: Use 3 6 oz packages of white chocolate chips
  instead of the semisweet chips. Proceed as above.
  
  Creamy Milk Chocolate Fudge: Omit 1 package semisweet chocolate
  chips, and add 1 cup milk chocolate chips and 2 cups miniature
  marshmallows. Proceed as above.
  
  Mexican Chocolate Fudge: Reduce vanilla to 1 tsp. Add 1 T instant
  coffee and 1 t. ground cinnamon to sweetened condensed milk. Proceed
  as above.
  
  Butterscotch Fudge: Omit chocolate chips and vanilla. In a heavy
  saucepan melt 2 12 oz. packages of butterscotch chips with sweetened
  condensed milk. Remove from heat; stir in 2 T white vinegar, 1/8 tsp.
  salt, 1/2 tsp. maple flavoring, and 1 cup chopped nuts. Proceed as
  above.
  
  Source: "Treasury of Christmas", 1989
  Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kekstorte (German Cookie Cake)
 Categories: Cyberealm, Cakes
      Yield: 1 cake
 
      1    Egg
      6 oz Sugar
      1 ts Vanilla
  2 1/8 oz Cocoa powder
  5 1/3 oz Coconut Grease*
    1/4 c  Rum
     35    Buttercookies, square
           Slivered Almonds to
           Decorate
 
  1. Cream the egg, sugar and vanilla until foamy. 2. Melt the coconut
  grease and let it cool off a little.
     Add the eggmix and stir well. 3. Take a bread form and line it all
  around, up to the top,
     with waxpaper. 4. Put in one layer of cookies, cut some for the
  ends. 5. Add a 1/2 layer of cocoa creme, than cookies, than creme
  until
     all is gone, ending with creme. 6. Put into refridgerator over
  night and decorate before serving. 7. Serve thin slices ,this is very
  rich!!
     From Ingrid Rudolph, my sister in law
     Translated By Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Little Joe's Scramble - from the Little Joe Restaurant
 Categories: Breakfast, Main dish, Cheese/eggs, Cyberealm, Kooknet
      Yield: 6 servings
 
      3 tb Peanut oil
      1    Chopped onion
      1 lb Lean ground beef
      1 lb Blanched, drained and
           Chopped spinach
           Salt
           Tabasco
      4    Eggs, lightly beaten
      4 tb Grated parmesan cheese
 
  Heat the oil in a large skillet. Add the onion, and saute over medium
  heat until soft. Add the beef, using a fork to break it up into small
  bits. Cook until the redness is gone. Add the spinach, and mix well.
  Cook, stirring, for 3-4 minutes. Add salt to taste. Mmix the Tabasco
  with the eggs. Pour over the beef mixture, and cook, stirring until
  the eggs are set. Remove from heat, transfer to a warm platter and
  sprinkle with parmesan.
  
  Posted by Joel Erlich
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Roquefort Cheese Dip
 Categories: Dips, Appetizers, Kooknet, Cyberealm
      Yield: 2 cups
 
    1/2 lb Roquefort cheese (room temp)
    3/4 lb Cream cheese cut into pieces
           (at room temp)
    3/4 ts Garlic, minced
    3/4 ts Worcestershire Sauce
    3/4 ts Tabasco sauce
 
  Use an electric mixer to beat the Roquefort in a medium bowl until
  smooth. Greadually beat in the cream cheese. Add the remaining
  ingredients and beat until well combined and smooth. Serve at room
  temperature.
  
  Posted by Joel Erlich, Kook-Net Cooking conference, Cyberealm BBS
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: "Gold Room" Scones
 Categories: Kooknet, Cyberealm, Breads, Muffins
      Yield: 20 scones
 
  3 2/3 c  Flour
    1/2 c  Sugar
  1 1/2 tb Baking powder
      1 ts Salt
    1/2 c  Butter
      2    Eggs
    3/4 c  Whole milk
    3/4 c  Raisins
    1/3 c  Honey
 
  Preheat the oven to 425F. Combine the flour, sugar, baking powder, and
  salt in a large bowl. Mix well. Cut the butter into the flour mixture
  with a pastry blender until the mixture resembles coarse cornmeal.
  Add the eggs, milk and raisings. Stir quickly with a fork until the
  dough leaves the sides of the bowl and forms a ball. Spoon onto an
  ungreased cookie sheet to form the desired number of scones. Leave at
  least 1" between the scones. Bake until golden (about 12-15 minutes).
  Remove to a wire rack, and brush immediately with honey. Serve at
  once with butter, jam and whipped cream.
  
  Posted by Joel Erlich, Kooknet Recipe Network, Cyberealm BBS
  Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: The World's Finest Leg of Lamb
 Categories: Kooknet, Cyberealm, Meats
      Yield: 6 servings
 
      1    4 1/2 lb leg of lamb
      3    Cloves
           Garlic
           Olive oil
           Black pepper, ground
      6    Fresh rosemary sprigs
 
  Trim the excess fat on the meat, but leave a thin layer. Make 1"
  slits all over the meat, and insert a slice of garlic into each slit.
  Rub well with a liberal coating of olive oil, and then coat heavily
  with salt and pepper. Wrap securely with plastic wrap, and
  refrigerate for at least several hours - the longer, the better!
  
  Preheat the oven to 500F. Heat an oven-proof skillet large enough to
  hold the lamb comfortably. Remove the lamb to a platter, and pour off
  all but 1 T. olive oil. Cover the bottom of the pan with the
  rosemary. Place the lamb on top, and cover the lamb with more
  rosemary. Place in the oven, and reduce oven temperature to 375F
  after 20 minutes. Roast 40 minutes longer.
  
  
  To serve: take the lamb, in its pan, outside. Ignite the rosemary on
  the top of the lamb. Allow the fire to burn itself out. Brush off the
  woody stems. Let rest 10-15 minutes. Transfer to a serving platter,
  and enjoy!
  
  Posted by Joel Erlich, Kooknet Recipe Network
  Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Asparagus Vichyssoise
 Categories: Kooknet, Cyberealm, Soups, Microwave
      Yield: 8 servings
 
MMMMM----------------------FROM ANDY BIEGEL---------------------------

MMMMM------------------CULINARY CONNECTION BBS-----------------------
      2 lb Fresh asparagus spears
  3 1/4 c  Water, divided
      2 lg Potatoes (1 lb), peeled and
           .diced
      2 ts Chicken bouillon granules
    3/4 c  Skim or low fat milk
    1/4 ts Salt
    1/8 ts White pepper
           Lemon rind strips (optional)
 
  Clean asparagus and cut into 1 inch pieces. Combine asparagus with
  1/4 cup water in a 3 qt. casserole. Cover with plastic wrap and turn
  back one corner to vent. Microwave on high for 5 minutes. Let stand 3
  minutes, and add remaining 3 cups of water, potatoes, and boullion
  granules to asparagus mixture. Cover with plastic wrap and vent.
  Microwave on high for 10 minutes, stirring once. Reduce power to
  medium and microwave 15-18 minutes. Let mixture cool slightly. Pour
  about 1/3 of the mixture into a food processor and process until
  smooth. Transfer mixture to a large bowl. Repeat procedure with
  remaining asparagus mixture. Stir in milk, salt and pepper. Cover and
  chill about 8 hours. Stir well before serving. Garnish with lemon
  rind strips. (Fat 0.5 gm, Chol. 0.0 gm)
  
  Andy Biegel, Chef/Sysop
  Culinary Connection BBS, 315-252-FOOD
  Posted on Kook-Net Recipe Network, Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Randy Pollak's Persimmon Bread
 Categories: Kooknet, Cyberealm, Breads
      Yield: 1 loaf
 
      2 c  Flour
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      1 ts Cinnamon
    1/2 ts Nutmeg
      1 c  Persimmon pulp
      1 c  Sugar
    1/2 c  Milk
      2    Eggs
    1/4 c  Softened butter or oleo
      1 c  Chopped nuts
 
  Sift the first 6 ingredients together. Mix the persimmon, sugar, eggs
  and milk. Add the dry ingredients and butter. Mix until well blended.
  Stir in the nuts. Spread into a well-greased loaf pan, 9 x 5 x 3
  inch. Bake at 350F for 45 minutes or until done. This bread freezes
  well.
  
  Posted by Randy Pollak, Kook-Net Recipe Network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Randy Pollak's Persimmon Muffins
 Categories: Kooknet, Cyberealm, Muffins
      Yield: 12 lg muffins
 
      1 c  Flour
    3/4 c  Sugar
      1 ts Baking soda
      1 ts Baking powder
    1/2 ts Salt
    1/2 ts Cinnamon
    1/2 ts Nutmeg
      1 c  Chopped walnuts
    1/2 c  Raisins
      1 c  Persimmon pulp
      2 tb Oil
    1/4 ts Lemon extract
 
  Combine the first 9 ingredients. In a blender, blend pulp, oil and
  lemon until just smooth and add to the flour mixture. Stir only until
  well mixed. Pour into greased muffin pans, and bake at 350F for 25-30
  minutes. Makes 12 large muffins. Lemon glaze may be added when cool.
  
  Posted by Randy Pollak, Kook-Net recipe network 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Randy Pollak's New York Persimmon Cheesecake
 Categories: Kooknet, Cyberealm, Cheesecake, Desserts
      Yield: 16 servings
 
  1 1/4 c  Flour
    1/4 c  Sugar
    1/2 c  Unsalted butter
      1    Egg yolk
      2 tb +1 t. whipping cream
  1 1/2 lb Cream cheese, softened
      1 cn Sweetened condensed milk
           (14 oz)
    1/4 c  Flour
      4    Eggs
      2    Egg yolks
  1 1/2 c  Fresh oriental persimmon
           .puree
           Whipped cream (swirled with
           .some persimmon puree)
           Persimmon slices to garnish
 
  Combine 1 1/4 cups flour and sugar; cut in butter until the mixture
  resembles coarse meal. Combine the egg yolk and whipping cream; add to
  flour mixture to make a stiff dough. Pat into a disc, wrap in plastic
  wrap and chill 30 minutes.
  
  Pat dough into 1/8 inch thickness. Place it over the buttered bottom
  of a 9 inch springform pan. Trim off and reserve any excess dough.
  Pierce bottom of dough with a fork in 6 places. Bake at 450F for 7-9
  minutes or until lightly toasted. Butter the side of a springform pan
  and connect it to the cooled base. Roll out the remaining dough 1/8
  inch thick, press dough strips onto side of the pan and seal against
  the bottom crust. Trim off any excess.
  
  In a large mixing bowl, beat cream cheese until fluffy. Reduce the
  speed of the mixer to low, and beat in sweetened condensed milk,
  flour, eggs and egg yolks, beating until blended after each addition.
  Stir in persimmon puree. Pour into the prepared crust and bake at
  450F for 15 minutes. Reduce oven temp to 250F and continue baking an
  additional hour. (DO NOT OPEN OVEN DOOR).
  
  Place in refrigerator and refrigerate overnight. Garnish with
  persimmon slices and whipped cream.
  
  Posted by Randy Pollak, Kook-Net Recipe Network
  Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Randy Pollak's Persimmon Spice Cake
 Categories: Kooknet, Cyberealm, Cakes, Desserts
      Yield: 8 servings
 
    1/2 c  Margarine
      3    Eggs, beaten
      1 ts Soda, dissolved in a few
           .drops of water
      1 ts Salt
      1 ts Cinnamon
      1 ts Cloves
    1/2 c  Chopped nuts
      1 c  Sugar
      1 c  Persimmon pulp
  2 1/2 c  Flour
    1/2 ts Nutmeg
      1 c  Dark raisins
 
  Cream together butter and sugar. Add beaten eggs and beat well. Blend
  soda mixture together and add to persimmon pulp. Then blend to cake
  mixture. Sift together remaining dry ingredients and add gradually.
  Fold in nuts and raisins. Pour into floured and greased 9 x 13 pan.
  Sprinkle top with coconut generously and bake at 350F for 1 hour.
  Posted by Randy Pollak, Kook-Net Recipe Network
  Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Randy Pollak's Christmas Persimmon Cake
 Categories: Kooknet, Cyberealm, Christmas, Cakes
      Yield: 1 cake
 
      3 tb Butter
      2 c  Sugar
      2 c  Persimmon pulp
      2 c  Chopped nuts
      1 c  Raisins
      1 c  Chopped dates
      1 tb Orange peel
      4 c  Sifted flour
      4 ts Soda
      3 ts Cinnamon
    1/2 ts Cloves
    1/2 ts Allspice
    1/2 ts Nutmeg
      1 c  Milk
      2 ts Vanilla
 
  Cream butter and sugar. Add persimmon pulp and nuts, raisins, dates
  and orange peel. Sift flour, soda and spices. Add flour mixture
  alternately with milk, beginning and ending with flour. Add vanilla.
  Pour into 2 well greased loaf pans 9 x 3 and bake at 300F for 1 3/4
  hours or until a cake tester comes out clean. Let cool.
  
  Posted by Randy Pollak, Kook-Net Recipe Network
  Kook-Net home - Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Randy Pollak's Persimmon Pudding
 Categories: Kooknet, Cyberealm, Puddings, Christmas, Desserts
      Yield: 6 servings
 
      1 c  Flour
      1 c  Sugar
      1 ts Soda
      1 ts Baking powder
      1 ts Cinnamon
    1/2 ts Salt
      1    Egg
      1 ts Vanilla
    1/4 c  Milk
      1 c  Persimmon pulp
      1 tb Melted butter
      1 c  Chopped nuts
    1/2 c  Raisins

MMMMM---------------------------SAUCE--------------------------------
      1    Egg yolk
    3/4 c  Powdered sugar
      1    - 2T rum or brandy
      1    Whipped egg white
    1/2 c  Whipped cream
 
  Mix the persimmon puree and the baking soda together and let it stand.
  Cream together the sugar and butter, then add the egg, milk, vanilla,
  (rum), and persimmon mixture. Add the remaining dry ingredients and
  mix.
  
  Pour into well-buttered pudding mold or tin can (i.e., a coffee can).
  Fill them only 2/3 full. Place the mold on a trivet in a pan over a
  few inches of boiling water. (I use one of those folding steamer
  baskets). Cover the pan and steam over low heat for 2 hours. You will
  need to add more boiling water as it evaporates. When a skewer tests
  clean, it is done.
  
  Let stand in the mold uncovered for about 15 minutes. Turn onto a
  plate and let cool, or serve warm with hard sauce or whipped cream.
  Beat the egg yolk with powdered sugar and rum or brandy. Fold in
  whipped egg white and whipped cream.
  
  Posted by Randy Pollak, Kook-Net Recipe Network
  Cyberealm BBS home of Kook-Net, Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Randy Pollak's Persimmon Salad
 Categories: Kooknet, Cyberealm, Salads
      Yield: 4 servings
 
      1 pk Orange jello
      1 c  Hot canned grapefruit juice
  1 1/4 c  Strained persimmon pulp
 
  Mix all together and put into a pan. When set, cut in squares and
  serve on lettuce with fruit or cottage cheese.
  
  Posted by Randy Pollak, Kook-Net Recipe Network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Randy Pollak's Uncooked Persimmon Pudding Roll
 Categories: Kooknet, Cyberealm, Desserts, Fruits
      Yield: 6 servings
 
      1 c  Persimmon pulp
      1 c  Sugar
    1/2 c  Nutmeats
    1/2 c  Coconut
     12 lg Marshmallows, cut up
     18    Graham crackers
 
  Save enough graham crackers to roll your pulp. Mix together all
  ingredients and roll together in crumbs. Wrap with waxed paper and
  refrigerate overnight. Slice and serve. Good with Cool Whip (tm) or
  ice cream.
  
  Posted by Randy Pollak, Kook-Net Recipe Network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Herring Salad with Apples, Dill Pickles, and Horseradish
 Categories: Cyberealm, Kooknet, Salads, Fish
      Yield: 6 servings
 
MMMMM----------------------FROM STEVEN HOKE---------------------------

MMMMM-----------------CYBEREALM BBS 315-786-1120----------------------
      8 lg Matjes herring fillets (1lb)
      1 c  Buttermilk
      1 c  Sour cream (or light sc)
    1/3 c  Plain non-fat yogurt
      1 md Onion, finely chopped
      2 md Tart apples, peeled, cored,
           .coarsely chopped
      2 md Dill pickles, minced
      1 tb Prepared horseradish
      1 tb Fresh lemon juice
      1 tb Sugar
           Salt, pepper to taste
 
  1. Lay the herring fillets in a shallow baking dish. Add the
  buttermilk, cover and marinate in the refrigerator overnight.
  
  2. On the next day, drain and rinse the herring fillets well, then cut
  into bite-size pieces. Place the herring in a shallow glass or
  porcelain baking dish.
  
  3. Combine the sour cream, yogurt, onion, apples, pickles,
  horseradish, lemon juice and sugar. Tast for lemon juice and sugar
  and add a bit more of each, if needed. There should be a light lemon
  flavor and just enough sugar to mellow the tartness. Season the sauce
  to taste with salt and pepper. Spoon over the herring, cover and
  marinate several hours in the refrigerator before serving.
  
  Posted by Steven Hoke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: The Nelson's Black Bread ABM
 Categories: Cyberealm, Breads, Kooknet
      Yield: 1 loaf
 
  2 1/4 ts Active dry yeast
      2 c  Clear flour
  1 1/4 c  Pumpernickel flour
      2 ts Caraway seeds
      1 tb Butter
      2 tb Molasses
      2 ts Balsamic vinegar
  1 1/2 ts Caramel coloring
  1 1/3 c  Water
 
  All ingredients should be at room temperature before starting. Add
  ingredients to the pan in the order listed. Select "White Bread".
  Press "start".
  
  Posted by Joel Erlich, I-Link Cuisine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pumpernickel Bread ABM
 Categories: Cyberealm, Breads
      Yield: 1 loaf
 
  3 1/2 ts Yeast
      2 c  Rye flour
    1/2 c  Unprocessed whole bran
           .cereal
  1 3/4 c  Bread flour
      2 ts Caraway seeds
  1 1/2 ts Salt
      1 tb Unsweetened cocoa
      3 tb Molasses
      1 tb Safflower oil
  1 1/4 c  Warm water
 
  All ingredients should be at room temperature before starting. Add the
  ingredients to the pan in the order listed. Select "white bread".
  Press "start."
  
  Posted by Joel Erlich
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: New York Rye Bread ABM
 Categories: Cyberealm, Breads
      Yield: 1 loaf
 
  1 1/2 ts Dry yeast
      2 c  Bread flour
      1 c  Rye flour
      2 tb Sugar
      1 tb Melted butter
      3 ts Caraway seeds
    1/2 ts Salt
    7/8 c  Warm water
 
  Add the ingredients to the pan in the order listed. Select "white
  bread". Select "medium color". Press start.
  
  From Mike Coticchio. Posted by Joel Erlich.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Norwegian Rye Bread ABM
 Categories: Cyberealm, Breads
      Yield: 1 loaf
 
  2 1/2 ts Yeast
  1 2/3 c  Bread flour
  1 3/4 c  Rye flour
      5 tb Whole wheat flour
  2 2/3 ts Caraway seeds
    1/3 ts Salt
  2 1/2 tb Butter
      6 tb Molasses
      1 c  Water
 
  All ingredients should be at room temperature before starting. Add the
  ingredients in the order listed. Select "white bread", and press
  "start".
  
  Posted by Joel Erlich
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Black Forest Pumpernickel ABM
 Categories: Cyberealm, Breads
      Yield: 1 loaf
 
      2 ts Active dry yeast
     12 c  Bread flour
      1 c  Rye flour
      1 c  Whole wheat flour
      3 tb Cocoa powder
  1 1/2 ts Salt
  1 1/2 tb Cornoil
    1/2 c  Molasses
      1 tb Caraway seeds
  1 1/8 c  Warm water
      2 tb Warm water
 
  All ingredients except the water should be at room temperature before
  starting. Add the ingredients to the pan in the order listed. Select
  "white bread", and press "start".
  
  Posted by Joel Erlich.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pumpernickel Bread ABM #2
 Categories: Breads, Cyberealm
      Yield: 1 loaf
 
MMMMM----------------------FROM: GLENN WARD---------------------------
  6 1/2 oz Warm water
      4 tb Molasses
      1 tb Butter
      1 tb Caraway seeds
  1 1/2 ts Salt
  1 1/2 c  Rye flour
  1 1/2 c  Bread flour
  2 1/2 ts Active dry yeast
 
  Makes a 1.5 pound loaf. For Panasonic machines, use 4 tsp. yueast. For
  DAK/Welbuit machines use 7 1/2 oz warm water. Tried 4/30/94, too much
  molasses? Try 2-3 T next time.
  
  Posted by Glenn Ward, I-Link Cuisine conference
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Steamed Plum Pudding
 Categories: Christmas, Puddings, Desserts, Cyberealm
      Yield: 24 servings
 
      1 c  Flour
      1 lb Chopped suet
      1 lb Seeded raisins
      1 lb Washed currants
    1/2 lb Chopped citron
      1    Grated nutmeg
      1 tb Cinnamon
    1/2 tb Mace
      1 ts Salt
      6 tb Sugar
      7    Egg yolks
    1/4 c  Cream
    1/2 c  Brandy
      3 c  Bread crumbs, dry
      7    Egg whites
           Hot wine or hard sauce
    1/2 c  Applejack
 
  1. Sift the flour. Prepare and combine the suet, raisins, currants,
  and citron. Dredge lightly with some flour.
  
  2. Resift the remaining flour combined with the nutmeg, cinnamon,
  mace, sale and sugar. Combine the above ingredients.
  
  3. Add the egg yolks, cream, brandy, and bread crumbs. Whip the egg
  whites until stiff. Fold the egg whites lightly into the mixture.
  Pour the batter into a large, well greased mold. Steam for 6 hours.
  
  4. Remove from heat, let cool and pour the applejack over the pudding.
  Cover and store for several hours. Heat through in a double boiler
  over, NOT IN, at least one hour before serving.
  
  Posted by Joel Erlich
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baked Plum Pudding
 Categories: Christmas, Puddings, Desserts, Cyberealm
      Yield: 10 servings
 
    1/2 c  Butter
      1 c  Sugar
      6    Eggs
      1 c  Raisins & currants
    1/4 c  Pecans
           Flour
      2 c  Bread crumbs
      2 ts Cinnamon
    1/2 ts Cloves
    1/2 ts Allspice
           Sauce to top(see directions)
 
  Preheat oven to 375F. Beat the butter until soft. Gradually add and
  cream in the sugar. Beat the eggs in one at a time. Combine the
  raisins, currants, and nut meats. Sprinkle lightly with flour. Add to
  the butter mixture. Combine the bread crumbs, cinnamon, cloves and
  allspice. Stir into the butter mixture. Bake in a greased pan or
  baking dish for about 30 minutes. Serve with either Lemon Sauce, Hard
  or Hot Wine sauce. Posted by Joel Erlich
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Herb-Roasted New Potatoes
 Categories: Cyberealm, Low-cal, Low-fat, Vegetables, Side dishes
      Yield: 6 servings
 
      1 lb 14 oz small red potatoes,
           .unpeeled (or russets)
    1/4 c  Chopped fresh basil or 1 tsp
           .dried basil
      1 tb Chopped fresh oregano or 1
           .tsp dried
      1 tb Olive oil
    1/2 ts Salt
    1/4 ts Black pepper
  2 1/4 oz Grated parmesan cheese
 
  1. Preheat oven to 425F. Cut the potatoes into 6-8 wedges each.
  
  2. In a large bowl, combine the basil, oregano,oil,salt and pepper.
  Add the potatoes and toss to combine.
  
  3. Place the potatoes on a nonstick baking sheet and sprinkle with
  parmesan cheese.
  
  4. Bake for 20-25 minutes of until tender and golden brown.
  
  VARIATION: Instead of red potatoes, use small Yukon Gold or Finnish
  Yellow potatoes, both of which have yellow flesh. Substitute 2 t.
  chopped dried rosemary for the basil and oregano.
  
  Serving size: 1 cup.
  Per serving: 1/2 F, 1/2 Protein, 1 bread.
  Nutritional values: 185 calories per serving, 7 gm protein, 6 gm fat,
  26 gm carbohydrates, 8 mg cholesterol, 391 mg sodium.
  
  Source: Weight Watchers Cookbook
  Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
  
  Note: These are GREAT!!!!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kekstorte (Cookiecake)
 Categories: Cyberealm, Cakes, Ethnic
      Yield: 1 cake
 
      1    Egg
      6 oz Sugar
      1 ts Vanilla
  2 1/8 oz Cocoa powder
  5 1/3 oz Coconut Grease*
    1/4 c  Rum
     35    Buttercookies, square
           Slivered Almonds to
           Decorate
 
  1. Cream the egg, sugar and vanilla until foamy. 2. Melt the coconut
  grease and let it cool off a little.
     Add the eggmix and stir well. 3. Take a bread form and line it all
  around, up to the top,
     with waxpaper. 4. Put in one layer of cookies, cut some for the
  ends. 5. Add a 1/2 layer of cocoa creme, than cookies, than creme
  until
     all is gone, ending with creme. 6. Put into refridgerator over
  night and decorate before serving. 7. Serve thin slices ,this is very
  rich!!
     From Ingrid Rudolph, my sister in law
     Translated By Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fruechte Brot
 Categories: Cyberealm, Breads, Christmas
      Yield: 20 slices
 
     27 oz Pears, dried
  3 1/2 oz Apricots
  3 1/2 oz Plums, dried, pitted
  2 2/3 oz Oranges, dried, cubed
  3 1/2 oz Dates, dried
      6 oz Walnutmeat
 1 1/16 oz Yeast
  3 1/2 oz Sugar
      2 tb Butter
 2 3/16 lb Flour
      1 ts Salt
  3 1/2 oz Raisins
    1/2 ts Orangepeel, grated
      1 ts Cinnamon
      2 tb Cherry Liquor(Kirschwasser)
    1/2 ts Ground cloves
    1/2 ts Ingwer powder
      1 ts Kardamom Powder
    1/2 c  Warm Water
           Powdered Sugar
 
  1. Cube the pears, apricots, oranges and figs 2. Chop the walnuts. 3.
  Break up the yeast and mix with one teaspoon sugar and
     the lukewarm water and cover it and let stand on a warm
     place for 10 minutes. 4. Melt the butter and mix with salt and
  flour; add the yeastmix
     and knead, cover and let it rise on a warm place
     until doubled in size. 5. Mix raisins, sugar, grated lemonpeel,
  cinnamon, cloves, ingwer,
     cardamom and the dried fruits and the nuts; knead them into dough.
  6. Form a loaf and put onto a waxpaper covered cookiesheet. 7.
  Preheat oven to 200 C and bake for 75 minutes. 8. When cool sprinkle
  with a little powdered sugar.
     Out of Funk Uhr magazine
     Translated by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Butterbrot-Torte
 Categories: Cyberealm, Snacks
      Yield: 2 breads
 
           1.Filling:
      3 cn Tuna,finely chopped
      1    Cellery stick,finely chopped
  1 1/4 c  Sour Cream
      3 tb Miracle Whip
           Pepper
      1 ts Lemonjuice
           2.Filling
    7/8 c  Whipcream,beaten stiff
      1 c  Mandarins,cut in small bits
      3 tb Miracle whip
      2    White Breads Firm,unsliced
      1    Tomatoe,sliced thinly
      1    Pickle, sweet,sliced
           Parsley, chopped
      1 sl Cooked Ham,chopped
      2    Radishes,thinly sliced
 
  1. Cut each of the breads twice lenghtwise so each is in
     three pieces. 2. Spread one half of the firts filling on each
  bread. 3. Put on top breadslice and add the second filling;
     about three quarters of it. 4. Put last bread slice on top and
  spread rest of the
     filling on top and garnish as you like, so it looks like a cake. 5.
  Refridgerate for a day and serve.
     From My sister in law Ingrid Rudolph
     Translated by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Salmon Steaks Vinaigrette
 Categories: Fish, Kooknet, Cyberealm
      Yield: 4 servings
 
      1 tb White wine vinegar
      2 ea Oranges, juiced
      2 ea Limes, juiced
      4 ea Cloves garlic, sliced
    1/4 c  Olive oil
    1/4 c  Fresh cilantro, chopped
           Salt and pepper to taste
      4 ea Salmon steaks, 8 ounces each
 
  Combine vinegar, orange and lime juices and garlic in mixing bowl.
  Whisk in the olive oil, cilantro and salt and pepper.  Place salmon
  steaks in shallow non-reactive container and pour the vinaigrette
  over the salmon; marinate for 60 minutes, turning once.  Preheat
  broiler and broil steaks until cooked through, approximately 5
  minutes per side. Serve with 1 tablespoon of vinaigrette drizzled
  over each steak.
  
  From Loren Martin, Cyberealm BBS and home of Kook-Net 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: German Red Cabbage
 Categories: Ethnic, Cyberealm, Vegetables, Kooknet
      Yield: 10 servings
 
    1/3 c  Shortening
      1 ea Apple, chopped
      1 ea Onion, chopped
      2 lb Red cabbage, sliced
    3/4 c  Sugar
      3 ea Bay leaves
      1 tb Salt
      1 ts Pepper
           Dash of cinnamon
           Dash of cloves
    3/4 c  Cider vinegar
      2 c  Beef bouillon
 
  Place all ingredients in crockpot in order listed.  Cook for 2 hours
  on high, stir, and cook an additional hour.  Can also be cooked in
  skillet on stovetop on simmer for 30-40 minutes.
  
  From Loren Martin, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Corn Pone
 Categories: Cyberealm, Ww, Breads, Low-cal, Mom's best
      Yield: 8 servings
 
    1/2 c  Yellow cornmeal
    1/4 c  + 2T flour
    3/4 ts Baking powder
    1/2 ts Salt
    1/4 c  +2 T skim milk
      1 tb +1 tsp corn or vegetable oil
 
  1. In a small bowl, combine cornmeal, flour, baking powder, and salt.
  Add milk and oil; stir until smooth.
  
  2. Place large, heavy skillet over low heat 30 seconds. Spray with
  nonstick cooking spray and heat 20 seconds; pour in batter and spread
  out evenly into a 1/2" thick disc. Cook until golden brown on bottom,
  about 10 minutes. Carefully turn with spatula and cook other side
  until golden brown, 6-7 minutes. Serve hot or at room temperature.
  
  Serving (1/8 wedge) provides: 1/2 fat, 3/4 bread, 4 calories. Per
  serving: 73 calories, 2 gm protein, 12 gm carbohydrates, 2 gm fat (0
  gm sat), 189 mg sodium, 0 mg chol, 1 gm fiber.
  
  Source: Weight Watchers Magazine, Feb. 1995
  Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken Diane
 Categories: Cyberealm, Mom's best, Poultry, Low-cal, Low-fat
      Yield: 6 servings
 
           Olive oil or butter flavored
           -non stick spray
    3/4 lb Sliced fresh mushrooms
      1 c  Chopped onions
      6    4 oz. skinned, boned,
           .chicken breast halves
    1/4 ts Salt
    1/4 ts Pepper
      2 tb Chopped fresh chives
      2 tb Chopped fresh parsley
    1/4 c  Canned low-sodium chicken
           .broth, undiluted
      3 tb Cognac or a Fine Brandy
      1 tb Dijon mustard
 
  1. Coat a large nonstick skillet with cooking spray; place over
  medium-high heat until hot. Add mushrooms and onions; saute until
  tender. Remove from skillet and set aside.
  
  2. Place chicken between 2 sheets of heavy-duty plastic wrap, and
  flatten until 1/4 inch thick, using a meat mallet or rolling pin.
  Coat skillet with cooking spray; place over medium-high heat until
  hot. Add chicken, and cook 4 minutes or until lightly browned. Turn
  chicken, and spoon in reserved mushroom mixture over chicken.
  
  3. Combine chives and remaining ingredients; (writers' note -- have a
  little of the good brandy at this point ;) Pour over chicken. Reduce
  heat and simmer 3 minutes or until chicken is tender. Transfer
  chicken to a serving platter. Spoon mushroom mixture over chicken.
  
  Yield: 6 servings (154 calories per serving)
  
  Writers' Note: This is GREAT!!!!!!!
  
  Per serving: Protein 27.7 gm; Fat 2.1gm (Saturated fat .4 gm);
  Carbohydrate 4.9 gm; Fiber 1.2 gm; Cholesterol .66 mg; Iron 1.6 mg;
  Calcium 22 mg.
  
  Source: Cooking Light Cook Book, 1994
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rice With Black Beans and Corn
 Categories: Cyberealm, Low-fat, Low-cal, Vegetables, Side dishes
      Yield: 10 servings
 
      1 c  Water
    1/2 c  Long-grain rice, uncooked
      1 c  Chopped plum tomato
      1    (4.5 oz)can chopped green
           .chiles, drained
      1    (15 oz) can black beans,
           .drained
      1    (10 oz)pk frozen whole-
           -kernel corn, thawed
    1/3 c  Chopped green onions
      2 tb Chopped fresh cilantro
 
  Bring 1 cup water to a boil in a medium saucepan. Stir in long-grain
  rice. Cover,reduce heat, and simmer 20 minutes or until rice is
  tender and liquid is absorbed.
  
  Sitir in plum tomato, chopped green chiles, black beans, corn, chopped
  green onions, and chopped fresh cilantro.
  
  Cook over medium heat, stirring constantly, until mixture is
  thoroughly heated.
  
  Yield: 10 servings (100 calories per 1/2 cup serving)
  
  Per serving: 4.1 gm protein; .5 gm fat (saturated fat .1 gm); 21.0 gm
  carbohydrate; 2.3 gm fiber; 0 mg cholestrol; 1.3 gm iron; 102 mg
  sodium; 15 mg calcium
  
  Source: Cooking Light Annual Cookbook, 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Potato Croquettes
 Categories: Cyberealm, Mom's best, Vegetables, Low-cal, Low-fat
      Yield: 5 servings
 
      3 md Baking potatoes, peeled
           & sliced
    1/4 c  (1 oz) shredded low-fat
           Swiss or cheddar cheese
    1/4 c  Nonfat cream cheese product
      1 tb Chopped fresh chives
      1 tb Nonfat margarine
  1 1/2 ts Prepared or dijon mustard
    1/4 ts Hot sauce
    1/8 ts Salt
      1    Egg white, lightly beaten
  1 3/4 c  Coarsely crushed corn flakes
           Vegetable cooking spray
 
  Cook potato in boiling water for 20 minutes, or until tender; drain.
  Transfer to bowl.
  
  Beat potato at medium speed until smooth. Add cheese, and next 6
  ingredients. Beat well. Divide mixture into 10 equal portions and
  shape into balls. Dip in egg white and roll in cereal. Place on a
  baking sheet coated with nonstick spray. Bake at 400F for 10-15
  minutes or until crisp and golden. Yield: 5 servings (166 calories
  per serving).
  
  Per serving: 7.5 gm protein; 1.3 gm Fat (.6 gm saturated fat); 30.4 gm
  carbohydrate; 2.0 gm fiber; 6 mg cholesterol; 1.6 mg iron; 334 mg
  sodium; 110 mg calcium.
  
  Source: Cooking Light Annual Cookbook, 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken-Dressing Casserole
 Categories: Cyberealm, Mom's best, Poultry, Low-fat, Low-cal
      Yield: 6 servings
 
      1 c  Stoned ground cornmeal
      1 ts Baking soda
    1/2 ts Baking powder
      1 c  Nonfat buttermilk
    1/4 c  Frozen egg substitute thawed
           Vegetable cooking spray
      2 c  Chopped cooked chicken
    3/4 c  Chopped onion
    3/4 c  Chopped celery
    3/4 ts Poultry seasoning
    1/2 ts Pepper
    1/2 ts Sage
    1/4 ts Salt
           Dash of hot sauce
  2 1/2 c  Canned lo-sodium chicken
           .broth, undiluted
    1/2 c  Frozen egg substitute thawed
 
  Combine stone-ground cornmeal, baking soda, and baking powder in a
  medium mixing bowl; make a well in the center of the mixture. Combine
  buttermilk and 1/4 cup egg substitute; add buttermilk mixture to dry
  ingredients, stirring until dry ingredients are moistened.
  
  Spoon batter into a 8 inch cast iron skillet, coated with cooking
  spray. Bake at 400F for 20 minutes or until golden. Remove cornbread
  from skillet and cool slightly on rack.
  
  Crumble cooled cornbread into a large mixing bowl. Add chicken and
  remaining ingredients, stirring well. Spoon mixture into a 2 quart
  baking dish coated with cooking spray. Bake, uncovered, at 350F for 1
  1/2 hours.
  
  Per serving: 243 calories. 24.9 gm protein; 6.3 gm fat (1.6 gm
  saturated fat); 21.6 gm carbohydrates; 2.9 gm fiber; 55 mg
  cholesterol; 2.7 mg iron; 454 mg sodium; 127 mg calcium.
  
  Source: Cooking Light Annual Cookbook, 1994
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple-Raisin Rice Pudding
 Categories: Cyberealm, Mom's best, Puddings, Low-fat
      Yield: 6 servings
 
           Vegetable cooking spray
    1/2 c  Chopped apples
    1/2 c  Raisins
      3 c  + 2 tsp skim milk, divided
    1/2 c  + 1 T sugar, divided
    1/3 c  Short-grain rice, uncooked
      1 tb Cornstarch
      1    Egg, lightly beaten
      1 ts Vanilla
    1/2 ts Cinnamon
 
  Coat a medium nonstick skillet with cooking spray. Place skillet over
  medium high heat until hot.Add apples and raisins; saute 1 minute. Set
  aside.
  
  Combine 3 cups milk, 1/2 c sugar, and rice in a large saucepan; bring
  to boil. Cover, reduce heat, and simmer 15 minutes. Combine
  cornstarch and remaining 2 tsps. of milk, stirring well; add to the
  rice mixture. Bring to boil, and cook 1 minute, stirring
  occasionally. Remove from heat.
  
  Gradually stir in about 1/4th of the hot rice mixture into the egg;
  add to remaining hot mixture, stirring constantly. Stir in apple
  mixture and vanilla.
  
  Pour rice mixture into a 1 quart baking dish coated with cooking
  spray. Combine remaining 1 T sugar and cinnamon; sprinkle over rice
  mixture. Place baking dish in a large shallow pan; add hot water to
  pan to a depth of 1 inch. Bake at 325F for 1 hour and 15 minutes.
  Remove dish from water; let cool 30 minutes before serving.
  
  Per serving: 228 calories; 6.5 gm protein; 1.5 gm fat (.5 mg saturated
  fat); 48.1 gm carbohydrate; 1.3 gm fiber; 39 mg cholesterol; 1 mg
  iron; 78 mg sodium; 167 mg calcium.
  
  Source: Cooking Light Annual Cookbook, 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Brigitte Sealing's Low-cal Cake and Frosting
 Categories: Cyberealm, Cakes, Low-cal
      Yield: 1 cake
 
MMMMM------------------------FOR THE CAKE-----------------------------
      5    Eggs
      5 tb Hot water
    3/4 c  Sugar
      1 tb Baking powder

MMMMM----------------------FOR THE FROSTING---------------------------
      1 pk Instant low-cal pudding
           .any flavor you like (small)
    1/4 c  Powdered sugar
      1 c  Cold milk
      1    8 oz container low-cal non-
           -dairy whipped topping
 
  For the Cake: Separate eggs and put in two different bowls. Beat the
  egg yolks with a third of the sugar until it is yellow and creamy.
  Beat the egg whites until very stiff, and then beat in the rest of
  the sugar. Sieve the four over the egg yolk mixture and then put the
  egg snow on top. Fold gently. Line a springform pan with waxed paper
  and grease the paper with some margarine, bottom only. Fill with the
  mixture and bake at 350F for 20-30 minutes, or until a toothpick
  comes out clean. Let cool a little, open the springform, invert the
  cake on a platter and take off the waxed paper carefully. When cake
  is completely cooled, cut gently in half.
  
  For the Pudding Frosting:
  
  Combine pudding with milk and sugar in a small bowl, and beat slowly
  until well blended, about one minute. Fold in the non-dairy whipped
  topping. Cool in the refrigerator until nice and cool and stiff. Fill
  the middle of the cake, with a third and put the top of the cake on.
  Spread the rest all over as regular frosting. Heap up little mounds
  on the rim if it is a birthday cake and decorate with candies or
  chocolate or anything you would on a regular frosted cake. Put cake
  in the refrigerator over night. Makes a light, fresh cake even
  children love and you can add some cocoa to the cake mix to have a
  dark cake and frost with vanilla pudding or pecan.
  
  Source: Brigitte Sealing, Cyberealm BBS 315-786-1120
  originally posted 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Brigitte Sealing's Skillet Gumbo
 Categories: Cyberealm, Poultry, Low-cal, Main dish
      Yield: 4 servings
 
      2 cn 5 oz ea chunk white chicken
      1 cn 14.5 oz tomatoes
    1/8 ts Ground red pepper
    1/2 ts Gumbo file seasoning
    1/4 c  Instant minced onions
      1 c  Chicken broth
      1 c  Uncooked white rice
 
  Combine all ingredients except the rice in a large heavy skillet.
  Bring to a boil; cover and simmer for 10 minutes. Stir in rice.
  Replace cover and simmer for 20 minutes or until rice is tender.
  Adjust seasonings if necessary. Stir in file just before serving.
  
  Source: Brigitte Sealing, Cyberealm BBS 315-786-1120
  originally posted 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Brigitte Sealing's Noodles Florentine
 Categories: Cyberealm, Side dishes
      Yield: 6 servings
 
      8 oz Medium noodles, cooked and
           .drained
      2 c  Cottage cheese
    1/2 c  Grated parmesan cheese
      1 ts Salt
    1/4 ts Crushed basil
    1/4 c  Bread crumbs
      1 pk 10 oz frozen, drained,
           .chopped and thawed spinach
    1/2 c  Sour cream
    1/4 ts Tabasco
      1 tb Melted butter
    1/4 ts Thyme, crushed
 
  In a large bowl, mix spinach, cottage cheese, parmesan cheese, sour
  cream, salt, tabasco, basil and thyme. Stir in noodles. Turn into a 1
  1/2 quart casserole dish. In a small bowl, combine butter and bread
  crumbs. Sprinkle over the casserole. Cover and bake at 350F for 45
  minutes.
  
  Source: Brigitte Sealing, Cyberealm BBS 315-786-1120
  originally posted 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Brigitte Sealing's Sausage Pasta Supper
 Categories: Cyberealm, Main dish, Casseroles
      Yield: 6 servings
 
      3 tb Margarine
    1/4 c  Chopped onions
    1/2 lb Sliced mushrooms
      1 lb Turkey sausage, cut in bite
           .size pieces
    1/4 c  Parmesan cheese
    1/4 c  Chopped peppers
      2 c  Vegetables, canned or frozen
      1 ts Oregano
 
  Heat margarine in a baking dish. Saute onions and peppers and
  mushrooms. Add vegetables and sausage. Heat well and season with
  seasonings. Stir in cheese. Serve over noodles with additional
  parmesan cheese.
  
  Source: Brigitte Sealing, Cyberealm BBS 315-786-1120
  originally posted 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Brigitte Sealing's Turkey Dumpling Casserole
 Categories: Cyberealm, Poultry, Main dish
      Yield: 4 servings
 
      1 lb Ground turkey
    1/3 c  Chopped onions
    2/3 c  Beef broth
    1/4 c  Chopped green peppers
      2 tb Flour
    1/4 ts Salt
    1/4 ts Rosemary
      1 tb Vegetable oil
      1 cn 8 oz Tomato sauce
    1/2 ts Salt
    1/2 ts Sage
      1 cl Garlic
    1/2 c  Cornmeal
    1/2 ts Baking powder
      1    Egg
    1/4 c  Milk
  1 1/2 ts Vegetable oil
 
  In a large, heavy skillet cook turkey in oil (or you can use vegetable
  cooking spray) about 5 minutes or until lightly browned,stirring to
  break up the meat. Add onions, tomato sauce, beef broth, sage, salt,
  garlic, and peppers. Bring to a boil, and reduce heat and cover.
  Simmer for 15 minutes, stirring occasionally.
  
  Meanwhile, mix the cornmeal, flour, baking powder, salt, rosemary,
  egg, milk and oil. Mix well and drop by tablespoons on top of the
  turkey mix. Cover and simmer 10 minutes or until dumplings are firm.
  
  Source: Brigitte Sealing, Cyberealm BBS 315-786-1120
  Originally posted 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Brigitte Sealing's Tropical SpareRibs
 Categories: Cyberealm, Meats, Main dish
      Yield: 4 servings
 
  3 1/2    - 4lbs spareribs
      3 lg Cloves of garlic
      1 lg Onion, sliced
      1 cn (20 oz) crushed pineapple,
           .undrained
    1/2 ts Dry mustard
      1    Bottle (12 oz) chili sauce
    1/2 c  Brown sugar
      1 ts Ground ginger
 
  Run ribs with garlic. Sprinkle with salt and pepper. Arrange onion in
  a large baking pan. Place ribs on top. Add 1/4 cup water to the pan.
  Cover with foil. Bake in 350F oven for 1/2 hour. Combine the remaining
  ingredients and spoon over ribs. Bake uncovered 1 hour longer.
  
  Source: Brigitte Sealing, Cyberealm BBS 315-786-1120
  Originally posted 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hot Fudge Sundae Cake
 Categories: Cyberealm, Ww, Cakes, Low-cal, Low-fat
      Yield: 12 servings
 
    1/2 c  Water
    1/4 c  Reduced fat margarine
      1 c  Flour
    3/4 c  Sugar
      3 tb Unsweetened cocoa
    1/2 ts Baking soda
    1/4 ts Salt
    1/4 ts Cinnamon
    1/4 c  Buttermilk
    1/2 ts Vanilla
      1    Egg
      1 c  Fat-free or low-fat hot
           .fudge sauce
 
  1. Heat oven to 350F. Spray a 9" square pan with nonstick cooking
  spray. In a small saucepan, heat water and margarine until margarine
  melts; set aside.
  
  2. Lightly spoon flour into a measuring cup; level off. In a large
  bowl, combine flour, sugar, cocoa, baking soda, salt, and cinnamon;
  mix well. Add water mixture, buttermilk, vanilla and egg. Beat at low
  speed until moistened; then beat 2 minutes at medium speed. Pour into
  spray-coated pan.
  
  3. Bake at 350F for 15-25 minutes or until toothpick in center comes
  out clean. Meanwhile, heat fudge sauce as directed on container;
  spread over hot cake. Bake an additional 10 minutes. Cool 10-15
  minutes; serve warm (writer's note... it's good at room temp too!).
  If desired, garnish with light whipped topping and maraschino
  cherries.
  
  Tip: To substitute for buttermilk, use 3/4 tsp. vinegar or lemon juice
  plus skim milk to make 1/4 cup.
  
  One serving equals 1/12 of cake
  
  Nutritional information per serving:
  
  Calories:  190          Protein: 3 gm    Carbohydrate:  34 gm
  Dietary Fiber:  1 gm    Fat:     5 gm   (saturated - 1 gm; unsat- 1
  gm) Cholesterol:    18 mg   Sodium:  180 mg  Potassium:     45 mg
  
  Dietary exchanges:  1 starch, 1 fruit, 1 fat
  
  Source: Pillsbury Fast and Healthy Magazine  Jan/Feb 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sugar-Crusted Lime Cake
 Categories: Cyberealm, Ww, Cakes, Low-cal, Low-fat
      Yield: 8 servings
 
MMMMM------------------------FOR THE CAKE-----------------------------
      2    Egg whites @ room temp
    1/2 ts Baking powder
      1 c  Flour
    3/4 c  Sugar
      1 tb Grated lime peel
      1 ts Baking powder
    1/4 ts Salt
    1/3 c  Skim milk
    1/4 c  Shortening
      2 tb Lime juice

MMMMM----------------------FOR THE TOPPING---------------------------
    1/4 c  Sugar
      1 tb Lime juice
 
  1. Heat oven to 350F. Spray 9" round cake pan with nonsick cooking
  spray; dust lightly with flour. In a small bowl, combine egg whites
  and 1/2 teaspoon baking powder; beat until stiff peaks form. Set
  aside.
  
  2. Lightly spoon flour into measruing cup; level off. In a large bowl,
  combine flour and remaining cake iengredients. Beat at low speed until
  moistened; beat 2 minutes at medium speed. Gently fold stiffly beaten
  egg whites into batter. Pour into sprayed and floured pan.
  
  3. Bake at 350F for 27-35 minutes or unti toothpick comes out clean.
  In a small bowl, combine topping ingredients; spread over hot cake.
  Cool cake completely in pan on wire rach.
  
  TIP! For higher volume, bring egg whites to room termperature before
  beating. Set bowl of egg whites in large bowl of very warm water; stir
  whites gently for 2-3 minutes.
  
  One serving equals 1/8 of cake.
  
  Nutritional information per serving:
  
  Calories:       220             Protein:        3 gm
  Carbohydrate:   38gm            Dietary Fiber:  1 gm
  Fat:            6 gm (polyunsaturated - 2 gm; saturated - 2 gm)
  Cholesterol:    0 mg            Sodium:         180 mg
  Potassium:      50 mg
  
  Dietary exchanges:  1 starch, 1 1/2 fruit, 1 fat
  
  Source: Pillsbury Fast and Healthy Magazine, Jan/Feb 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Curried Chicken Breast
 Categories: Main dish, Poultry, Low-fat, Cyberealm
      Yield: 6 servings
 
      6 ea Skinless boneless chicken
           --breast (about 2 pounds)
    2/3 c  Plain nonfat yogurt
      1 ts Ground coriander
      1 ts Ground ginger
      1 ts Sesame seed
    1/4 ts Cayenne
    1/8 ts Ground turmeric
      4 ea Cloves garlic, crushed
      3 lg Onions, thinly sliced
      1 tb Margarine
           Paprika to taste
      1 sm Cucumber
 
  Place chicken in ungreased rectangular baking dish. 13x9/2 inches.
  
  Mix yogurt, coriander, ginger, sesame seed, red pepper, turmeric and
  garlic; pour over chicken.
  
  Turn chicken to coat with marinade. Cover and refrigerate at least 4
  hours, but no longer than 24 hours.
  
  Heat oven to 350.
  
  Cook onions in margarine in 10-inch nonstick skillet over medium heat
  about 10 minutes, stirring frequently, until onions are tender.
  
  Remove chicken from baking dish; stir onions into yogurt mixture in
  baking dish.
  
  Place chicken on onion mixture. Sprinkle with paprika.
  
  Bake uncovered about 1 hour or until juices of chicken run clear.
  
  Cut cucumber length lengthwise into halves; remove seeds. Chop
  cucumber; sprinkle over chicken.
  
  NUTRITIONAL INFORMATION (1 SERVING):
  
  Calories                210             Protein         44%
  
  Protein, g               29             Vitamin A        4%
  
  Carbohydrate, g          10             Vitamin C        6%
  
  Fat, g                    6             Thiamin          6%
  
    Unsaturated             4             Riboflavin      10%
  
    Saturated               2             Niacin          42%
  
  Dietary Fiber, g          2             Calcium          8%
  
  Cholesterol, mg          70             Iron             8%
  
  Sodium, mg              110
  
  Potassium, mg           470
  
  SOURCE: Betty Crocker's New Choices Cookbook
  
  From Bob Hogan, Lucifer-Net Cuisine 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Marinated-Pork Fried Rice from Bob Hogan
 Categories: Main dish, Cyberealm, Ethnic
      Yield: 4 servings
 
    1/2 lb Pork tenderloin
    1/4 c  Unsweetened pineapple juice
    1/4 ts Ground ginger
    1/4 ts Red pepper sauce
      1 ea Clove garlic, crushed
    1/2 c  Chopped onion (1 medium)
    1/2 c  Chopped red bell pepper
      2 tb Reduced-sodium soy sauce
      3 c  Cold cooked rice
 
  Trim fat from pork tenderloin and cut into 1/2-inch cubes.
  
  Mix pork, pineapple juice, ginger, pepper sauce and garlic in glass or
  plastic bowl. Cover and refrigerate at least 1 hour but no longer
  than 12 hours.
  
  Spray wok or 12-inch nonstick skillet with nonstick cooking spray.
  Heat wok until hot.
  
  Remove pork from marinade; drain. Add pork to wok; stir-fry 5 to 10
  minutes or until no longer pink. Remove pork from wok.
  
  Add onion and bell pepper to wok; stir-fry about 8 minutes or until
  onion is tender.
  
  Stir in pork and remaining ingredients. Cook about 10 minutes,
  stirring constantly, until rice is hot and golden.
  
  Sprinkle with chopped fresh chives and serve with additional soy
  sauce if desired.
  
  NUTRITIONAL INFORMATION (1 SERVING):
  
  Calories                300             Protein         52%
  
  Protein, g               34             Vitamin A        2%
  
  Carbohydrate, g          25             Vitamin C       24%
  
  Fat, g                    7             Thiamin         40%
  
    Unsaturated             5             Riboflavin      28%
  
    Saturated               2             Niacin          30%
  
  Dietary Fiber, g          3             Calcium          4%
  
  Cholesterol, mg         105             Iron            14%
  
  Sodium, mg              530
  
  Potassium, mg           850
  
  SOURCE: Betty Crocker's New Choices Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Honey-Bran Muffins from Bob Hogan
 Categories: Breads, Breakfast, Low-fat, Cyberealm
      Yield: 6 each
 
    1/4 c  Wheat bran
      3 tb Boiling water
      2 lg Egg whites or 1/4 cup
           --cholesterol free egg prod
    1/4 c  Skim milk
      2 tb Brown sugar, packed
      2 tb Vegetable oil
      2 tb Honey
    2/3 c  All-purpose flour
  1 1/2 ts Baking powder
        ds Salt
 
  Heat oven to 400.
  
  Spray bottoms of 6 medium muffin cups, 2 1/2" x 1 1/4" with nonstick
  cooking spray, or line with paper baking cups.
  
  Mix wheat bran and boiling water; reserve.
  
  Beat milk, brown sugar, oil, honey and egg whites in medium bowl.
  
  Stir in bran mixture and remaining ingredients just until flour is
  moistened (batter will be lumpy).
  
  Divide batter evenly among muffin cups (cups will be about 3/4 full).
  
  Sprinkle with sugar if desired.
  
  Bake about 20 to 25 minutes or until golden brown. Immediately remove
  from pan.
  
  NUTRITIONAL INFORMATION (1 MUFFIN):
  
  Calories                150             Protein         4%
  
  Protein, g                3             Vitamin A        *
  
  Carbohydrate, g          23             Vitamin C        *
  
  Fat, g                    5             Thiamin         8%
  
    Unsaturated             4             Riboflavin      8%
  
    Saturated               1             Niacin          6%
  
  Dietary Fiber, g          1             Calcium         8%
  
  Cholesterol, mg           0             Iron            6%
  
  Sodium, mg              210
  
  Potassium, mg           100
  
  SOURCE: Betty Crocker's New Choices Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Corn and Zucchini Muffins From Bob Hogan
 Categories: Breads, Breakfast, Low-fat, Cyberealm
      Yield: 12 each
 
  1 1/4 c  Low-fat milk
      2 tb Vegetable oil
      2 lg Egg whites or 1 each egg
      1 c  All-purpose flour
      1 c  Whode wheat flour
      3 ts Baking powder
    1/2 ts Salt
    1/2 c  Shredded zucchini (1/2 med)
    1/2 c  Cooked whole kernel corn
 
  Heat oven to 400.
  
  Spray bottoms only of 12 medium muffin cups, 2 1/2" x 1 1/4" inches
  with nonstick cooking spray or line with paper baking cups.
  
  Beat milk, oil and egg in medium bowl. Stir in flours, baking powder
  and salt.
  
  Fold in zucchini and corn. Divide batter evenly among muffin cups
  (cups will be very full).
  
  Bake 22 to 24 minutes or until golden brown.  Remove from pan.
  
  NUTRITIONAL INFORMATION (1 MUFFIN):
  
  Calories                115             Protein          6%
  
  Protein, g                4             Vitamin A        2%
  
  Carbohydrate, g          18             Vitamin C        *
  
  Fat, g                    3             Thiamin         10%
  
    Unsaturated             2             Riboflavin       8%
  
    Saturated               1             Niacin           6%
  
  Dietary Fiber, g          2             Calcium         10%
  
  Cholesterol, mg           2             Iron             4%
  
  Sodium, mg              230
  
  Potassium, mg           130
  
  SOURCE: Betty Crocker's New Choices Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Triple Wheat-Honey Muffins From Bob Hogan
 Categories: Breads, Breakfast, Low-fat, Low-cal, Cyberealm
      Yield: 12 each
 
    1/4 c  Uncooked wheat flakes
           --(rolled wheat)
      2 lg Egg whites or 1/4 cup
           --cholesterol free egg prod
    3/4 c  Water
  1 1/4 c  Nonfat buttermilk
    1/3 c  Honey
    1/4 c  Vegetable oil
      1 ts Vanilla
  1 1/4 c  Whole wheat flour
      1 c  Wheat bran
      1 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
 
  Heat wheat flakes and water to boiling in 1-quart saucepan; reduce
  heat.
  
  Cover and simmer about 30 minutes or until liquid is absorbed. Cool 10
  minutes.
  
  Heat oven to 400.
  
  Spray bottoms only of 12 medium muffin cups, 2 1/2" x 1 1/4" with
  nonstick cooking spray or line with paper baking cups.
  
  Beat buttermilk, honey, oil, vanilla and egg whites in large bowl.
  Stir in flour, wheat bran, baking powder, abaking soda and salt just
  until flouri is moistened. Fold in cooked wheat flakes.
  
  Divide batter evenly among muffin cups (cups will be fery full).
  
  Bake 22 to 24 minutes or until golden brown.  Immediately remove from
  pan.
  
  *3/4 cup cooked brown rice can be substituted for wheat flakes and
  water.
  
  NUTRITIONAL INFORMATION (1 MUFFIN):
  
  Calories                155             Protein         6%
  
  Protein, g                4             Vitamin A       *
  
  Carbohydrate, g          23             Vitamin C       *
  
  Fat, g                    5             Thiamin         6%
  
    Unsaturated             4             Riboflavin      8%
  
    Saturated               1             Niacin          8%
  
  Dietary Fiber, g          3             Calcium         6%
  
  Cholesterol, mg           0             Iron            6%
  
  Sodium, mg              190
  
  Potassium, mg           170
  SOURCE: Betty Crocker's Healthy Choices Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Asian Fish Rolls in Rice-Paper Wrappers
 Categories: Fish, Main dish, Low-cal, Cyberealm
      Yield: 6 servings
 
           TOMATO-GINGER DIPPING SAUCE
    3/4 c  Tomato puree
      2 tb Lime juice
      1 ts Grated gingerroot
      1 ts Reduced-sodium soy sauce
    1/2 ts Sesame oil
    1/2 ts Chile paste or 1 teaspoon
      2 c  Shredded napa (Chinese)
           --cabbage
      2 c  Chinese pea pods, cut into
           --julienne strips
     18 ea 6" rice-paper wrappers
    3/4 lb Finely chopped cooked sea
           --bass or whitefish (2 cups
           --finely chopped hot chile
    1/3 c  Chopped fresh cilantro leaf
           ----------------------------
           ASIAN FISH ROLLS RECIPE
      2 c  Bean sprouts
      3 tb Finely chopped unsalted
           --roasted peanuts
 
  FOR TOMATO-GINGER DIPPING SAUCE:
  
  Mix all ingredients in small glass or plastic bowl.
  
  Cover and refrigerate until serving time.
  
  FOR ASIAN FISH ROLL RECIPE:
  
  Prepare Tomato-Ginger Dipping Sauce.
  
  Heat 1 inch water to boiling or place steamer basket in 1/2 inch water
  (water should not touch bottom of basket) and heat to boiling.
  
  Add bean sprouts.
  
  Cover and cook or steam 2 minutes.
  
  Immediately rinse in cold water; drain. Repeat with cabbage and pea
  pods.
  
  Place rice-paper wrappers, 2 at a time in bowl of hot water 45
  seconds. Remove and place on plate.  When completely soft, separate
  wrappers.
  
  Place about 2 tablespoons fish, 1 tablepsoon each bean sprouts,
  cabbage and pea pods, 1 teaspoon cilantro and 1/2 teaspoon peanuts in
  center of each wrapper.
  
  Fold one end of wrapper up about 1 inch over filling; fold right and
  left sides in over folded end. Fold remaining end down, wrapping
  around roll.
  
  NUTRITIONAL INFORMATION (1 SERVING):
  
  Calories                145             Protein         24%
  
  Protein, g               15             Vitamin A        8%
  
  Carbohydrate, g          10             Vitamin C       42%
  
  Fat, g                    5             Thiamin         10%
  
    Unsaturated             4             Riboflavin      12%
  
    Saturated               1             Niacin          22%
  
  Dietary Fiber, g          3             Calcium          8%
  
  Cholesterol, mg          30             Iron            16%
  
  Sodium, mg              330
  
  Potassium, mg           680
  
  SOURCE: Betty Crocker's New Choices Cookbook
  
  From Bob Hogan, LuciferNet Cuisine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Wild Pig on Sauerkraut
 Categories: Cyberealm, Pork, German
      Yield: 6 servings
 
 42 1/3 oz Pork shoulder,wild or tame
           Rolled and tied up.
  1 3/4 oz Butter
           Salt
           Pepper to taste
      4    Juniperberries, smashed
 2 3/16 lb Sauerkraut
      2    Bayleaves
      6    Juniperberries, whole
      2    Apples
      1 c  Wine, white
      6 sl Canadian bacon
  1 3/4 oz Crisco
 
  1. Melt butter and fry pork on all sides in it. 2. Add the salt,
  pepper and smashed juniperberries. 3. Heat oven to 225 C and bake the
  pork for 1/2 hour long,
     basting it with its juices a couple of times. 4. Heat the crisco
  in a pot and saute the sauerkraut shortly
     in it. 5. Add bayleaves, juniperberries, the grated apples and the
  wine. 6. Let simmer, on medium heat, for 30 minutes. 7. Put the pork
  on top of the sauerkraut and pour the juices allover it. 8. Let it
  bake for another 35 minutes, at 170 C. 9. Slice pork and serve on top
  of kraut with beer.
     From " Die Actuelle " Magazine
     Translated by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Veal with Sheeps Cheese (German)
 Categories: Cyberealm, Meats, Ethnic
      Yield: 4 servings
 
  2 1/2 lb Veal, lean
      4 tb Oil
      4    Onions
           Salt
           Pepper
      1    Salad Cucumber
      1    Tomato, firm
      1 bn Dillweed
  3 1/2 oz Sheeps Cheese
      1    Flat Bread, ready to bake
 
  1. Cube the veal meat into big cubes and fry portions
     brown in the hot oil. 2. Peel and cube onions and add to meat and
  saute shortly. 3. Season good with salt and pepper. Cover and simmer
  40 min. 4. Peel cucumber, cut lenghtswise and remove seeds,cut into
     cubes. 5. Add to the meat and let simmer another 20 min. 6. Wash
  and chop dillweed finely. 7. Peel and cube tomato. 8. Crumble the
  cheese and mix with tomato and dill and
     sprinkle over meat ,shortly before serving. 9. Bake the flat bread
  in the oven and serve with the meat
     and serve with a good red wine.
     From a german calendar
     translated by Brigitte Sealing
     Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title:  Floating Island
 Categories: Desserts, Cyberealm, Kooknet
      Yield: 4 servings
 
      4 lg Eggs, separated
      1 c  Sugar
      2 c  Milk
    1/8 ts Vanilla
    1/2 c  Sugar
    1/2 c  Water
 
       Put the egg whites in a mixing bowl and beat slowly at first. As
  the egg whites thicken, add 1/4 cup of sugar and increase the beating
  speed until the whites hold very stiff peaks.
  
       Scald the milk and add 1/4 cup of sugar and vanilla.  Stir the
  mixture until the sugar has dissolved.
  
       Poach the egg whites in milk for 4 to 5 minutes, turning once.
  The idea here is to drop large dollops of the beaten egg white/sugar
  mixture onto the surface of the milk until they are cooked through.
  These will be the "islands" for this exotic dessert.  Remove to
  serving platter.
  
       Beat the egg yolks with the remaining 1/2 cup of sugar in a bowl
  and add the hot milk, stirring vigorously.  Cool and strain.
  
       Make a caramel by boiling 1/2 cup of sugar and 1/2 cup of water
  to a syrup.
  
       Serve the cooled milk-and-egg mixture with the islands and
  drizzle caramel on top.
  
       Source: Great Chefs of New Orleans, Tele-record Productions
       :    Box 71112, New Orleans, Louisiana - 1983
       :    Chef Gerard Crozier, Crozier's Restaurant, New Orleans
  
       Posted by Michael Prothro, Mike's  Resort BBS on Kook-Net
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title:  Strawberries and Cream
 Categories: Desserts, Fruits, Cyberealm, Kooknet
      Yield: 4 servings
 
      1 pt Strawberries
      1 pt Cream, whipping
    1/4 c  Sugar
 
       Place strawberries in a bowl.
  
       Whip the cream and, when it begins to thicken, add the sugar.
  
       Whip until quite thick and pipe through a pastry bag onto the
  strawberries.
  
       Source: Great Chefs of New Orleans, Tele-record Productions
       :    Box 71112, New Orleans, Louisiana - 1983
       :    Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans
  
       Posted by Michael Prothro, Mike's Resort BBS Fayetteville AR,
       on Kooknet
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title:  Strawberry Crepes
 Categories: Desserts, Kooknet, Cyberealm
      Yield: 4 servings
 
     12 ea Crepes **
      4 tb Butter
      4 tb Sugar
    1/2 ts Zest, orange
    1/2 ts Zest, lemon
      1 ts Juice, orange
      1 ts Juice, lemon
      1 pt Strawberries, halved
      1 tb Brandy
 
       ** See recipe for Basic Crepes.
  
       Melt the butter and add sugar.  Stir, then add the lemon zest
  and the orange zest and juices.  Reduce until syrupy.
  
       Add crepes and berries and carefully flame with brandy.
  
       Remove crepes, fill with berries and reduce sauce to glaze.
  
       Pour over crepes.
  
       Source: Great Chefs of New Orleans, Tele-record Productions
       :    Box 71112, New Orleans, Louisiana - 1983
       :    Chef Gunter Preuss, Versailles Restaurant, New Orleans
  
       Posted by Michael Prothro, Mike's Sunshine Resort BBS,
       Fayetteville, AR on Kook-Net
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Carrot Ginger Cake
 Categories: Cake, Vegetables, Desserts, Kooknet, Cyberealm
      Yield: 8 servings
 
  2 1/2 c  Whole wheat pastry flour
      1 ts Baking powder
      1 ts Baking soda
      1 tb Egg replacer
      2 tb Safflower oil
    3/4 c  Soy milk (vanilla)
    1/2 c  Honey
      1 tb Ginger root, fresh, grated
    3/4 ts Cinnamon
    1/2 ts Nutmeg, freshly grated
      1 c  Carrots, finely grated
    1/2 c  Raisins
 
  Preheat oven to 350 degrees. Sift first 6 ingredients into a large
  bowl. Mix the next 4 ingredients separately in a bowl, and then add
  them to the dry ingredients in the large bowl. Do not over mix. Stir
  in the carrots and raisins. (Optional: 1 cup pineapple chunks, 3/4
  cup walnuts, chopped). and spoon the batter into a prepared (oiled
  and floured) cake pan. Bake for 45 minutes at 350 degrees or until
  tooth pick inserted comes out clean. Let stand in pan for 15 minutes
  before inverting onto a platter. Chill.
  
  Posted by Michael Prothro, Mike's Resort BBS, Fayetteville AR on
  Kook-Net recipe echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Golden Maple Sugar Cookies
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 60 cookies
 
  2 1/2 c  Sifted Flour
      1 ts Baking Soda
      1 ts Cream Of Tarter
    1/4 ts Salt
  1 1/3 c  Butter Flavored Crisco
  1 1/2 ts Vanilla
      2 tb Pure Maple Syrup
      2 c  Sugar
      2 ea Egg Yolks
 
  Sift together the Flour, Soda, Tarter, and Salt, and set aside. Cream
  (Beat) the Crisco, Vanilla, and maple syrup until well mixed, then
  add the sugar gradually creaming until light and fluffy.  Add Egg
  yolks one at a time and beat well after each is added.  Slowly add
  the Sifted dry ingredients and beat until just blended.  Make Balls 1
  1/2 inch (Approx) in Diameter and place 2 inches apart on an
  ungreased cookie sheet. Bake at 350 degrees for 9 to 11 min or until
  the edges just start to turn golden brown. Allow to cool at least two
  min on the sheet before removing to a rack until completely cool.
  
  This recipe was created by accident while I was trying to salvage
  another cookie disaster.  We gave these away to many of our friends
  and relatives in our Xmas cookie assortment and they got rave
  reviews. (Go Figure) Barry...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Buttermilk Pound Cake
 Categories: Cyberealm, Mom's best, Ww, Cakes, Low-cal
      Yield: 1 cake
 
  1 1/2 c  Sifted flour
    1/4 ts Baking powder
    1/4 ts Baking soda
    3/8 ts Salt
      1    Egg
      2    Egg whites
    1/2 c  Low-fat buttermilk
  1 1/4 ts Vanilla
    1/4 c  Stick margarine
      1 tb Unsalted butter
      1 c  Sugar
 
  1. Have all ingredients at room temperature (70F). Adjust oven racks
  to divide oven in thirds; preheat oven to 325F. Spray 5 cup loaf pan,
  bundt pan or tube pan with nonstick cooking spray.
  
  2. In small bowl, whisk together flour, baking powder, baking soda,
  and salt; sift together and set aside.
  
  3. In small bowl, whisk together egg and egg whites; set aside.
  
  4. In small bowl, combine buttermilk and vanilla; set aside.
  
  5. Cut margarine and butter into 1/4" chunks and place in large bowl
  of electric mixer; beat at medium speed until softened, about 1
  minute. Add sugar gradually, beating constantly, until smooth, about
  3 minutes. Gradually dribble in beaten eggs, beating at medium-high
  speed for 2-3 minutes. On low speed, beat in 1/3 of the reserved
  flour mixture, scraping sides of bowl. On medium-high speed,
  gradually dribble in 1/2 of the buttermilk mixture, scraping sides of
  bowl. On low speed, beat in half of the remaining flour mixture. On
  medium-high speed, beat in the rest of the buttermilk mixture,
  scarping sides of bowl. On low speed, beat in the remaining flour
  mixture until well combined (batter may look curdled). Pour into
  prepared pan and bake until cake starts to pull away from the sides
  of the pan, the top is golden brown and a toothpick inserted in the
  center of the cake comes out clean, 35-40 minutes for bundt or tube
  pan, or 65-70 minutes for loaf pan.
  
  6. Cool on rack 10-15 minutes; invert pan and unmold onto rack to cool
  completely. Cut into 12 slices.
  
  Serving (1/12 of cake) provides: 1 fat, 1/2 bread, 95 calories. Per
  serving 174 calories, 3 gm protein, 28 gm carbo, 5 gm fat (1 gm sat),
  175 mg sodium, 21 mg chol, 0 gm fiber.
  
  Source: Weight Watchers Magazine, January 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cajun Glazed Mushrooms
 Categories: Appetizers, Vegetables, Cyberealm, Kooknet
      Yield: 8 servings
 
  1 1/2 lb Small button mushrooms
      1 c  Butter or margarine
      5 oz Worcestershire sauce
    1/4 c  Finely ground pepper
    1/2 ts Salt
      5 dr Tabasco sauce
 
  From Robin Sattler, Kooknet recipe network 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mexican Stuffed Mushrooms
 Categories: Mexican, Appetizers, Cyberealm, Kooknet
      Yield: 6 servings
 
     12 lg Mushrooms,2 1/2" diameter
    1/3 c  Thinly sliced green onions
      1    Garlic clove,minced/pressed
    3/4 ts Ground cumin
    3/4 ts Chili powder
      1 cn Tomato sauce
      1 cn Diced green chilies
    1/4 lb Jalapeno jack cheese,
           -shredded
      2 c  Unseasoned stuffing mix
      2 ts Salad oil
 
  Twist mushroom stems free, trim off dried ends, and finely chop stems.
  
  In a 10-12" frying pan over medium heat, combine stems, onions,
  garlic, cumin, chili powder, and 1/4 cup water. Stir often until
  vegetables begin to brown. Add 2 tablespoons water, scrape browned
  bits free, and repeat step. Add tomato sauce, chilies, and 1/2 the
  cheese. Remove from heat and gently stir in the stuffing.
  
  Rub mushrooms with oil. Set cup side up in a 9x13" pan. Mound all the
  filling into caps. Sprinkle with remaining cheese. Bake in a 400'F.
  oven until cheese is lightly browned, 15-20 minutes.
  
  Per serving: 199 calories; 9.6 grams protein; 8.7 grams fat; (3.6
  grams saturated fat); 23 grams carbohydrates; 731 milligrams sodium;
  20 milligrams cholesterol.
  
  From Robin Sattler, Kooknet Recipe Network, 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Koenigsberger Klops
 Categories: Cyberealm, Meats
      Yield: 4 servings
 
 14 1/8 oz Ground Beef
      1    Old bun
      1    Egg white
      1    Onion
           Salt
           Pepper
 1 7/16 oz Butter
 1 7/16 oz Flour
  2 1/8 c  Broth or water
      1 tb Capers
      1 ts Lemonjuice
      1    Egg yolk
      2 tb Water
    1/2    Salted Herring (if desired)
 
  1. Soak the bun in water until soft, squeeze out with hand and
     add to meat. 2. Chop the onion finely, add to meat. 3. Add the egg
  white and if desired, the finely chopped hering
     with salt and peeper to the meat. Knead with hand until it
     is a smooth dough. Form round dumplings from dough. 4. In a pot
  melt butter, add flour and stir and let it get
     light yellow, add the broth or water, stirring constantly. 5. Add
  the dumplings and let simmer 15 minutes. 6. Short before the time is
  up, add the lemon juice, capers
     and stir in the egg yolk , dont let it come to a boil again. 7.
  Serve with wide noodles and salad and a cold beer.
     From Dr Oetker Cookbook
     Translated by Brigitte Sealing Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hawaiian Cake from Lois Flack
 Categories: Cakes, Desserts, Cyberealm, Kooknet
      Yield: 15 servings
 
      1 pk Yellow cake mix
      1 c  Cold milk
      1 pk Cool whip, 9 oz,thawed
    1/2 c  Chopped nuts (optional)
    1/2 c  Flaked coconut
      1 pk Instant vanilla pudding 5 oz
      1 pk Cream cheese, softened
      1 cn Crushed pineapple (drained)
      1 cn Maraschino cherries, chopped
 
  Prepare cake mix according to the directions on the box.  Pour batter
  into greased 15"x 10" pan.  Bake at 350* for 15-20 minutes.  Let it
  get cold in pan.  Blend pudding mix with milk.  Beat cream cheese
  into pudding mix until smooth.  Then stirring by hand, fold in thawed
  cool whip. Spread pudding on top of cake.  Top with crushed
  pineapples (20 oz. can). Sprinkle with nuts, then cherries (small jar
  of cherries cut into small pieces), and last with coconut.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vegetables with Chicken breast (German)
 Categories: Cyberealm, Poultry
      Yield: 4 servings
 
 14 1/8 oz Broccoli
 10 2/3 oz Cauliflower
8 13/16 oz Carrots
  2 1/8 c  Vegetable Broth
      2 tb Butter
      2 tb Flour
  3 1/2 oz Cream
  3 1/2 oz Velveta Cheese
           Salt,Pepper
           Nutmeg
      4    Chickenbreast Filets
           Oil for frying
 
  1. Clean broccoli and cauliflower and rip into little buds. 2. Peel
  and slice carrots. 3. Bring the vegetablebroth to a boil and cook the
  cauliflower
     for 5 minutes in it. 4. Add broccoli and carrots and cook 5 more
  minutes. 5. Pour the vegetables through a colander and save the
  broth. 6. Melt butter and stir in flour, stir and cook real short,
     until only light yellow than add the hot vegetablebroth, cream
     and season to taste with salt, pepper and nutmeg. 7. Heat the oil
  in big skillet and fry the chicken breasts
     on both sides, about 6 minutes each. 8. Put chicken on papertowl to
  absorb grease. 9. Arrange chicken on plates and put veggatables on it
  and
     pour sauce over meat. 10.Serve with rice.
     From a german magazine
     translated by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BASIC CREPES
 Categories: Cyberealm, Crepes, My own
      Yield: 12 servings
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM-----------------CYBEREALM BBS 315-786-1120----------------------
           * * * * * * * *
  1 1/4 c  All-purpose Flour
  1 1/2 c  Skim Milk
      1 tb Margarine, melted
      1    Egg
           Vegetable Cooking Spray
           * * * * * * * *
 
  ~-*  Cooled crepes can be stacked in wax paper and frozen    *-- --*
  in a zip-top freezer bag for up tp three months.   *--
  
      Place flour in a medium bowl.  Combine milk, margarine, and egg,
  and add mixture to flour with a wire whisk until almost smooth. Cover
  batter, and chill for 1 hour.
  
      Coat an 8-inch pan or non-stick skillet with vegetable cooking
  spray and place over medium-high heat until hot.  Remove pan from
  heat, and pour scant 1/4 cup batter into pan, quickly tilt pan in all
  directions so batter covers pan with a thin film.  Cook about 1
  minute.
  
      Carefully lift edge of crepe with spatula to test for doneness.
  The crepe is ready to turn when it can be shaken loose from pan, and
  the underside is lightly brown.  Turn crepe over, and cook 30 seconds
  on the other side.
  
      Place the crepe on a towel, and allow it to cool.  Repeat
  procedure until all of the batter is used.  Stack crepes between
  single layers of wax paper or paper towel to prevent sticking.
  
      YIELD: 12 Crepes
  
  Calories.....69 (21% from fat)   Protein....2.8g   Fat....1.6g
  Carbohydrate....10.7g    Fiber.....0.3g    Cholesterol....18mg
  Iron........0.6mg    Sodium........33mg    Calcium........42mg
  
  Source: "Cooking Light" - May 1994 edition
  
  Typed by:   Lois Flack, <CYBEREALM BBS>, Watertown, New York
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: STRAWBERRIES-AND CREAM CREPES
 Categories: Cyberealm, Desserts
      Yield: 6 servings
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM-----------------CYBEREALM BBS 315-786-1120----------------------
           *  *  *  *  *  * *  *
      3 c  Sliced fresh strawberries
    1/3 c  Sugar
    2/3 c  Light Process cream cheese-
           -product, softened
    1/3 c  Granulated Sugar
    3/4 c  Nonfat sour cream-
           -alternative
      1 tb Fresh lemon juice
    1/2 ts Grated Lemon rind
      6    Desert Crepes
      1 tb Sifted powdered Sugar
           *  *  *  *  *  *  *  *
 
      Combine strawberries and granulated sugar in a bowl; stir well.
  Cover and chill 1 hour.
  
      Combine cream cheese and powdered sugar in a bowl, and beat at
  medium speed of an electric mixer until blended.  Add sour cream,
  lemon juice, and lemon rind; beat until smooth.  Spread 1/4 cup cream
  cheese mixture over half of each crepe, and top with 1/2 cup
  strawberry mixture. Sprinkle crepes with 1 tablespoon powdered sugar.
  
      Serve immediately.
  
      Yield: 6 servings ( 1 crepe each)
  
  Calories.....249 (22% from fat)   Protein.....7.9g    Fat......6.1g
  Carbohydrate......40.8g     Fiber.......2.3g    Cholesterol....33mg
  Iron.............1mg    Sodium........194mg    Calcium.........87mg
  
  Source:  "Cooking Light" - May 1994 edition
  
  Typed by:  Lois Flack, <CYBEREALM BBS>, Watertown, New York
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sassy Jack Cheese Bites
 Categories: Side dishes, Snacks, Vegetarian, Kooknet, Cyberealm
      Yield: 48 appetizers
 
      8 oz Low fat jalapeno jack
           -cheese; shredded
      2 tb Butter; softened
      1 c  Whole wheat pastry flour
           -or unbleach. white flour
      1 pn Salt; or herbal salt sub
    1/4 ts Cayenne pepper; opt
 
  Line a large cookie sheet with waxed paper.  In a bowl, combine all
  ingredients.
  
  Shape mixture into 1/2 inch balls and place on cookie sheet; don't let
  balls touch each other.  Freeze until hard.
  
  To bake, preheat oven to 450.  Place cheese balls on an ungreased
  cookie sheet and bake for 10-12 mins.  Serve hot.
  
  Per cheese ball: 30 cals, 1.5g prot, 2g fat, 2g carb, 5mg chol, 36mg
  sod, 0 fiber.
  
  Recipe by Mary Carrol From the Best of Vegetarian Times recipe cards
  
  Helpful hints:  Freeze cheese balls at least a few hours before
  baking. Freezing allows cheese to harden so balls hold their shape in
  the oven. Unbaked cheese balls may be kept in the freezer in a
  tightly covered container for up to 2 weeks.
  
  VT's note:  These spicy little morsels are so easy to assemble that
  making them is almost as much fun as eating them!  Mix them up,
  freeze and they're ready when you are. Posted by Lisa Greenwood
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Festive Apple Salad
 Categories: Fruits, Salads, Kooknet, Cyberealm
      Yield: 8 servings
 
      4    Apples, peeled and sliced
      1 c  Water
    1/2 c  Red Cinnamon Candies
           Lettuce Leaves
      1 tb Lemon Juice
      3 oz Pkg. Cream Cheese, softened
      2 tb Walnuts, chopped
 
    In medium saucepan, combine apples, water and cinnamon candies.
  Heat to boiling and cook uncovered, about 10 minutes or until apples
  are tender, stirring occasionally.  Cool and chill.
    To serve, drain apple slices and arrange on crisp lettuce leaves.
  Combine lemon juice and cream cheese; beat until smooth.  Spoon over
  apples; garnish with walnuts.
  
  SOURCE:  S.H.A.R.E Colorado Dec. 1994/Jan. 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Green Bean Almond Rice
 Categories: Vegetables, Side dishes, Kooknet, Cyberealm
      Yield: 8 servings
 
      1 tb Butter or margarine
    1/2 c  Slivered almonds
    1/2 c  Chopped onions
    1/3 c  Chopped red bell peppers
      3 c  Cooked brown rice, (cooked
           -in beef broth)
      1    10 oz. package frozen French
           -style green beans, thawed
           -ground white pepper, for
           -taste
    1/4 ts Tarragon
 
  Melt butter in large skillet over medium-high heat.  Add almonds; stir
  until lightly browned.  Add onions and red pepper; cook for 2 minutes
  or until tender.  Add rice, green beans, white pepper and tarragon.
  Stir until thoroughly heated.
  
  Nutrition (per serving):  202 calories
  
  Saturated fat      1 g Total Fat 7 g (31% of calories) Protein 6 g
  (12% of calories) Carbohydrates 29 g (57% of calories)
  
  Cholesterol        4 mg    Sodium        103 mg Fiber 1 g Iron 1 mg
  Vitamin A        295 IU    Vitamin C       9 mg Alcohol 0 g
  
  Source: USA Rice Council
  
                                       from Microcookbook 11-25-94
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Harvest Rice
 Categories: Side dishes, Kooknet, Cyberealm
      Yield: 6 servings
 
      1 c  Sliced carrots
      1 tb Vegetable oil
      1 c  Sliced green onions
      2 c  Apples, cored, chopped
      3 c  Cooked brown rice
    1/2 ts Salt
    1/2 c  Seedless raisins
      1 tb Sesame seeds
 
  In large skillet, cook carrots in oil about 5 minutes over medium
  heat. Add onions and apples.  Cook 3-5 minutes longer.  Stir in
  remaining ingredients.  Cook until thoroughly heated.
  
  Nutrition (per serving):  220 calories
  
  Saturated fat      1 g Total Fat 4 g (17% of calories) Protein 4 g
  (7% of calories) Carbohydrates 42 g (76% of calories)
  
  Cholesterol        0 mg    Sodium        208 mg Fiber 1 g Iron 1 mg
  Vitamin A       5243 IU    Vitamin C       7 mg Alcohol 0 g
  
  Source: USA Rice Council Date Published: 11/25/92
  
                                       from Microcookbook 11-25-94
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rice Nut Loaf
 Categories: Vegetarian, Main dish, Kooknet, Cyberealm
      Yield: 6 servings
 
      3 c  Cooked brown rice
      8 oz Sharp Cheddar cheese
           -- shredded
      4    Eggs; lightly beaten
      1 md Onion; chopped
      1 c  Shredded carrots
    1/2 c  Italian-style breadcrumbs
    1/4 c  Chopped walnuts
    1/4 c  Chopped sunflower kernals
    1/4 c  Sesame seeds
    1/2 ts Salt
    1/4 ts Ground black pepper
     16 oz Spaghetti sauce (optional)
 
  Combine rice, cheese, eggs, onion, carrots, breadcrumbs, walnuts,
  sunflower kernals, sesame seeds, salt and pepper; pack into greased
  9-inch loaf pan. Bake at 350 degrees F. for 50 to 60 minutes until
  firm. Let cool in pan 10 minutes; unmold and slice.  Serve with
  heated spaghetti sauce.
  
  Each serving provides: * 444 calories * 20.2 g. protein * 25.9 g. fat
  * 33.6 g. carbohydrate * 2.5 g. dietary fiber * 187 mg. cholesterol *
  546 mg. sodium
  
  Source: "Veg-able Rice" Reprinted with permission from USA Rice
  Council Electronic format courtesy of Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tofu Fried Rice
 Categories: Main dish, Vegetarian, Kooknet, Cyberealm
      Yield: 4 servings
 
      1 tb Dark sesame oil
 10 1/2 oz Firm tofu
           -- cut into 1/2-inch cubes
      2    Garlic cloves; minced
      1 ts Ground ginger
     10 oz Frozen peas; thawed
      1 c  Bean sprouts
      1 c  Sliced mushrooms
      4    Green onions; sliced
      2 md Carrots
           -- cut into diagonal slices
      4 c  Cooked brown rice; chilled
    1/2 c  Slivered almonds; toasted
    1/4 c  Soy sauce
 
  Heat oil in large skillet or wok over medium-high heat.  Stir-fry
  tofu in oil with garlic and ginger 3 minutes.  Add peas, bean
  sprouts, mushrooms, onions and carrots.   Stir-fry until peas and
  carrots are tender. Stir in rice, almonds and soy sauce; heat
  thoroughly.
  
  Each serving provides: * 423 calories * 18.7 g. protein * 17.4 g. fat
  * 52.4 g. carbohydrates * 7.9 dietary fiber * 0 mg. cholesterol * 937
  mg. sodium.
  
  Source: "Veg-able Rice" Reprinted with permission from USA Rice
  Council Electronic format courtesy of Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Beef Ravioli
 Categories: Italian, Kooknet, Cyberealm
      Yield: 4 servings
 
MMMMM--------------------------FILLING-------------------------------
    1/2 lb Ground beef
      1 ea Small onion, minced
      1 ea Garlic clove, minced
    1/4 c  Minced parsley
      2 tb Grated Parmesan cheese
           Salt
      1 ea Egg
           Water

MMMMM------------------------PASTA DOUGH-----------------------------
  2 1/4 c  Flour
      2 ea Eggs
    1/4 c  Water
      1 tb Olive or Salad oil
      1 ts Salt

MMMMM-----------------------MARINARA SAUCE----------------------------
      2 tb Olive or salad oil
      1 ea Small onion, chopped
      1 ea Garlic clove, minced
      1 tb Sugar
      2 ts Basil
      1 ts Salt
     16 oz Can Tomatoes
      6 oz Can Tomato Paste
 
  FILLING:  In 10-inch skillet over medium-high heat, cook beef, onion,
  and garlic until all pan juices evaporate, onion is tender, and meat
  is browned.  Remove skillet from heat; stir in parsley, cheese, and
  1/2 ts salt, then egg.  Cover and refrigerate groundbeef filling.
  PASTA DOUGH: In large bowl, stir 2-1/4 cups flour with remaining
  ingredients to make a stiff dough.  On well-floured surface, knead
  dough until smooth and not sticky, about 20 times.  Cover dough with
  plastic wrap and let rest 30 minutes for easier rolling.  Cut dough
  into 4 pieces.
   On floured surface with floured rolling pin, roll 1 piece into 12"
  by 8" rectangle.  With dull edge of knife, lightly mark dough into
  twentyfour 2-inch squares.  Place a scant teaspoon of groundbeef
  filling in center of each square.  Roll second piece of dough into
  12" by 8" rectangle; place over filling. Press around filling and
  along edges. With cutter or knife, cut into 24 ravioli; place in
  single layer on floured, clean cloth towel. Repeat with remaining
  dough and filling. Let ravioli dry 30 minutes. In 8 quart saucepan
  over high heat, heat 6 quarts water and 2 teaspoons salt to boiling.
  Add ravioli, stirring gently to separate pieces so they do not stick
  together; heat to boiling. Reduce heat to medium; cook until tender
  but firm. About 5 minutes.  Drain ravioli; serve with Marinara sauce.
  MARINARA SAUCE:  In 2 quart saucepan over medium-low heat, in hot
  oil, cook onion and garlic until tender.  Stir in sugar, basil, salt,
  tomatoes with their liquid, and tomato paste; heat mixture to
  boiling, stirring to break up tomatoes.  Reduce heat to low; cover
  saucepan and simmer 20 minutes to blend flavors, stirring
  occasionally.
  
  Source: Unknown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Squash Casserole II
 Categories: Vegetables, Casseroles, Kooknet, Cyberealm
      Yield: 1 servings
 
      3 lb Squash
      3 ea Carrots
      1 sm Jar pimento
      1 cn Cream of Chicken soup
      1 lg Onion
      1 pk Corn bread stuffing mix
    1/4 lb Oleo
           Salt & pepper to taste
 
     Dice squash, carrots and onions.  Boil until tender and drain. Add
  pimento to oleo and cream of chicken soup. Season with salt and
  pepper. Cover bottom of baking dish with part of stuffing mix. Layer
  squash mixture over stuffing and top with remainder of stuffing mix.
  Bake at 350 F. until lightly brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Campbell's Spanish Chicken and Mushrooms
 Categories: Poultry, Kooknet, Cyberealm
      Yield: 4 servings
 
      2 tb Olive or vegetable oil
      4 ea Chicken breast halves
           Skinless, boneless
      2 c  Sliced  fresh mushrooms
           (6 oz)
      1 cn CAMPBELL'S condensed Italian
           Tomato soup
    1/2 ts Water
    1/4 c  Sliced VLASIC pimento stuff
           Olives
      2 tb Burgundy or other dry wine
      4 c  Hot cooked egg noodles
    1/4 c  Grated Parmesan cheese
           (optional)
           Fresh oregano for garnish
 
  In 10" skillet over medium high heat, in 1 tablespoon hot oil, cook
  chicken 10 minutes or until browned on both sides. Remove; set aside.
  Reduce heat to medium. In remaining 1 tablespoon hot oil, cook
  mushrooms until tender and liquid is evaporated, stirring often. Stir
  in soup, water, olives and wine. Heat to boiling. Return chicken to
  skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken
  is on longer pink, stirring occasionally. Serve with noodles.
  Sprinkle with cheese. Garnish with oregano, if desired.
  
  Source "Campbell's Quick and Easy Recipes" ;1993
  
  \/\/. <. |>. 9/17/94
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Campbell's Savory Chicken and Mushrooms
 Categories: Poultry, Kooknet, Cyberealm
      Yield: 4 servings
 
      2 tb Margarine or butter
      4 ea Chicken breast halves
           Skinless, boneless
  1 1/2 c  Fresh broccoli flowerets
  1 1/2 c  Sliced fresh mushrooms
           (4 oz)
      1 cn CAMPBELL'S condensed cream
           Of chicken & broccoli soup
    1/4 c  Milk
      2 tb Dijon style mustard
      4 c  Hot cooked egg noodles
           Cherry tomatoes
           Oregano
 
  In 10" skillet over medium high heat, in 1 tablespoon hot margarine,
  cook chicken 15 minutes or until browned on both sides and no longer
  pink. Remove; keep warm. Reduce heat to medium. In same skillet, in
  remaining 1 tablespoon hot margarine, cook broccoli and mushrooms
  until vegetables are tender and liquid is exaporated, stirring often.
  Add soup, milk and mustard. Heat through, stirring occasionally.
  Spoon soup mixture over chicken. Serve with noodles. Garnish with
  tomatoes and oregano, if desired.
  
  Source "Campbell's Quick and Easy Recipes" ;1993
  
  \/\/. <. |>. 9/17/94
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lemon-Coated Fillets
 Categories: Main dish, Fish, Microwave, Kooknet, Cyberealm
      Yield: 4 servings
 
    1/4 c  Butter (or marg.)
      2 ts Lemon juice
     16 oz Fish fillets; thawed
           Salt; to taste
           Pepper; to taste
    3/4 c  Breadcrumbs, seasoned dry
           Paprika
           Lemon slices; opt.
           Parsley sprigs, fresh; opt.
 
  Place butter in a 1-cup glass measure.  Microwave at HIGH for 30
  seconds or until butter is melted.  Stir in lemon juice.
  
  Sprinkle fillets with salt and pepper; brush both sides of each with
  butter mixture.  Gently dredge fillets in breadcrumbs, and sprinkle
  with paprika. Arrange fillets in a 12x8x2" baking dish with thicker
  portions to outside (thinner portions may overlap if necessary).
  Cover with waxed paper.
  
  Microwave at HIGh for 3 to 5 minutes or until fish flakes easily when
  tested with a fork, giving dish one half-turn during cooking. Garnish
  with lemon slices and parsley, if desired.
  
  SOURCE: Southern Living Magaizne, March 1980. Typos by Nancy Coleman.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Poached Fish in Creamy Sauce
 Categories: Main dish, Fish, Microwave, Kooknet, Cyberealm
      Yield: 4 servings
 
      3 tb Water
      2 tb Wine, dry white
      1 md Carrot; cut into 1/2" pieces
           -(about 1/2 cup)
      1    Celery stalk; cut into 1"
           -pieces (about 1/2 cup)
      1 md Onion; sliced and separated
           -into rings
    1/2    Lemon; sliced
      3    Peppercorns
      1    Bay leaf
      2 tb Parsley, fresh; chopped
    1/8 ts Salt
     16 oz Fish fillets; thawed
           Breadcrumbs, seasoned dry
           Paprika

MMMMM---------------------CREAMY SWISS SAUCE--------------------------
      3 tb Butter (or marg.)
      3 tb Flour, all-purpose
    1/4 ts Salt
    1/8 ts Pepper, white
      1 c  Half-and-half
    1/2 c  Fish stock; reserved
    3/4 c  Cheese, Swiss; shredded(3oz)
 
  Combine first 10 ingredients in a 12x8x2" baking dish; stir well,
  being sure vegetables are evenly distributed in dish.  Cover with
  clear plastic wrap; microwave at HIGH for 4 to 6 minutes or until
  vegetables are crisp-tender
  
  Arrange fish fillets over vegetables with thicker portions to outside
  of dish (thinner portions may overlap, if necessary).  Cover and
  microwave at HIGH for 3 to 5 minutes or until fish flakes easily when
  tested with a fork, giving dish one half-turn during cooking.  Remove
  fish fillets, and keep warm.  Strain fish stock, and discard
  vegetables. Add enough water to fish stock to measure 1/2 cup; use to
  prepare Creamy Swiss Sauce.
  
  Return fillets to baking dish; spoon sauce over fillets.  Sprinkle
  with breadcrumbs and paprika.  Cover and microwave at MEDIUM for 2 to
  3 minutes or until bubbly.
  
  Creamy Swiss Sauce: Place butter in a 1-quart glass measure or
  casserole dish.  Microwave at HIGH for 30 seconds or until butter
  melts; blend in flour, salt, and pepper. Gradually add half-and-half
  and fish stock, stirring well.
  
  Microwave at HIGH 2-1/2 minutes; stir well.  Microwave at HIGH for
  1-1/2 to 2-1/2 minutes or until thickened and bubbly, stirring at 1
  minute intervals.  Add cheese, stirring until melted. Yield: about 2
  cups.
  
  SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fish Fillets Au Gratin #2
 Categories: Main dish, Casseroles, Fish, Kooknet, Cyberealm
      Yield: 6 servings
 
      6 tb Butter (or marg.)
      1 c  Onion; chopped
    1/2 c  Celery; chopped
    1/2 c  Green pepper; chopped
      6 tb Flour, all-purpose
  1 1/2 c  Milk
  1 1/2 ts Salt
      1 ts Pepper
    1/4 ts Thyme
        ds Hot sauce
      1 lb Fish fillets; thawed
      1 c  Breadcrumbs
    1/2 c  Cheese, Cheddar; shredded
 
  Melt butter over low heat in a saucepan; saute onion, celery, and
  green pepper until tender.  Blend in flour, stirring well.  Gradually
  add milk, stirring constantly.  Cook over medium heat, stirring
  constantly, until smooth and thickened.  Add salt, pepper, thyme and
  hot sauce, blend well.
  
  Place fish fillets in a buttered 8" square baking dish; cover with
  sauce. Combine breadcrumbs and cheese; sprinkle over sauce.  Bake at
  450 degrees for 20 to 25 minutes or until fish is done.
  
  SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Crunchy Fried Fillets
 Categories: Main dish, Fish, Kooknet, Cyberealm
      Yield: 4 servings
 
           Salt
      1 lb Perch fillets; thawed
           Flour, all-purpose
      1    Egg; beaten
      3 tb Water
     25    Crackers, saltine; to 30
           Oil, salad; hot
 
  Lightly salt fillets; dredge each in flour.  Beat egg and water; dip
  floured fillets in egg mixture.  Coat well with cracker crumbs,
  pressing crumbs into fish.  Fry fillets in hot oil over medium heat
  until browned. Drain on absorbent paper.
  
  SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Wieners in Butter and Beer Sauce
 Categories: Main dish, Sandwiches, Kooknet, Cyberealm
      Yield: 10 sandwiches
 
    1/4 c  Butter
     12 oz Beer
      1 lg Onion; thinly sliced
      1 lb Wieners, all-meat
     10    Buns, wiener
 
  Melt butter in saucepan; add beer and onion.  Cover and cook over low
  heat 30 minutes.  Transfer saucepan to grill.  Heat wieners on grill.
  While they grill, use tongs to dip them into beer sauce four or five
  times at 5-minute intervals.  Serve wieners in buns; spoon cooked
  onion and sauce over wieners.
  
  SOURCE: Southern Living Magazine, sometime in the 1970s. Typso by
  Nancy Coleman.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cheese Hounds
 Categories: Main dish, Sandwiches, Kooknet, Cyberealm
      Yield: 10 sandwiches
 
     10    Wieners
     10    Strips cheddar cheese
     10 sl Bacon
     10    Wiener buns
 
  Slit wieners lengthwise to make pockets.  Stuff each pocket with a
  strip of cheese. Wrap each wiener with a slice of bacon and fasten
  ends with toothpicks.  Broil 4 to 5 inches form heat, turning
  frequently, for 5 minutes or until bacon is crisp.  Serve in buns.
  
  SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by
  Nancy Coleman.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Squash Casserole I
 Categories: Vegetables, Casseroles, Kooknet, Cyberealm
      Yield: 1 servings
 
      1 lb Fresh Summer Squash
      1 c  Onions/shallots--chopped
    1/4 c  Mushrooms
    1/2 c  Quick oats
      1 ea Egg--beaten
           Salt & Pepper to taste
      1 ts Salt
    1/2 c  Chopped celery
    1/4 c  Pimento
    3/4 c  Milk
      2 ea Hard cooked eggs, chopped
           Ritz crackers, crumbled
 
     Cover squash with water, cook until tender.  Drain and set aside.
  Saute celery, shallots, mushrooms and pimento. Add to squash. Add
  remaining ingredients, except cracker crumbs and place mixture in
  buttered casserole. Bake at 400 F. for 15 min.  Remove from oven,
  cover with Ridz cracker crumbs and bake additional 15 min.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Congressional Bean Soup (Crockpot)
 Categories: Soups, Kooknet, Cyberealm
      Yield: 6 servings
 
      1 lb Small white beans
      8 c  Water
      2 c  Ham, diced
      1 c  Onion, diced
      1 c  Celery, chopped
      2 tb Parsley, chopped
      1 ts Salt
    1/4 ts Pepper
      1 ea Bay leaf
 
  Assemble ingredients in Slow Cooker.  Cover and cook on low 8-10
  hours or until beans are tender.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chili (Crockpot)
 Categories: Chili, Kooknet, Cyberealm
      Yield: 8 servings
 
      3    One pound cans kidney beans
           -drained
      2    One pound cans tomatoes -
           -cut up
      2 lb Ground beef browned and
           -drained
      2 md Onions coarsely chopped
      1 c  Diced celery
      1    Glove minced garlic
      4    -6 tablespoons chili
           -powder
      1 ts Cumin
           -salt and pepper to taste
 
  Put all ingredients in Crockpot in order listed.  Stir once.
  
  Cover and cook on Low for 10 12 hours   or    High 5 - 6 hours. ==
  Courtesy of Dale & Gail Shipp, Columbia Md. ==
  
  Converted by MMCONV vers. 1.50
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Dijon Pasta Salad
 Categories: Side dishes, Salads, Kooknet, Cyberealm
      Yield: 8 servings
 
      1 lb Tricolored fusilli or rotini
           -pasta
    2/3 c  Corn oil
      2 tb Cider vinegar
      2 ts Dijon-style mustard
    2/3 c  Mayonnaise
      2 lg Celery ribs; chopped
      6    Thick bacon slices; cooked
           -and chopped
      2    Hard-cooked eggs; chopped
      2    Scallions; chopped
    1/2 ts Salt (up to 1 ts)
           Paprika (optional)
 
  Cook pasta in boiling water just until done, usually 11 to 13 minutes.
  Drain.  Run cold water over pasta until it is completely cool.
  
  In a large bowl, whisk together oil, vinegar, mustard, and
  mayonnaise. Add pasta and all other ingredients to dressing, mix
  carefully, and taste for seasoning.  Chill thoroughly before serving.
  
  Makes 8 to 10 servings.
  
  from Dying for Chocolate by Diane Mott Davidson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mashed Butternut Squash with Ginger
 Categories: Vegetables, Kooknet, Cyberealm
      Yield: 4 servings
 
      2 lb Butternut squash; peeled
           -cut in 1 1/2 " cubes
  1 1/2 tb Butter
    1/2 ts Ground ginger
           Salt and white pepper
 
  1. Fit a large soup kettle with a steamer basket; fill kettle with
  enough water to come to the bottom of the basket. Bring water to
  boil; add squash. Cover, and cook over medium-high heat until squash
  is very tender when pierced with a thin-bladed knife, 14 to 16
  minutes.
  
  2. Transfer squash to a shallow bowl, add butter, ginger, and salt and
  pepper to taste; mash with a fork to a coarse puree. Adjust seasoning
  and serve. Can be covered and refrigerated overnight; reheat in
  microwave or double boiler.
  
  Cook's Illustrated Nov/Dec 94
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Roasted Butternut Squash with Shallots and Th
 Categories: Vegetables, Kooknet, Cyberealm
      Yield: 4 servings
 
      2 lb Butternut squash; peeled
           -cut in 1 1/2 " cubes
      6    Shallots; peeled
      2 tb Vegetable or olive oil
      2 ts Thyme; minced
           Salt and pepper
 
  Heat oven to 425. Put the squash and shallots in  a roasting pan
  large enough to hold them without crowding. Toss with oil, and season
  with thyme and salt. Roast squash and shallots, stirring them or
  shaking the pan every 15 minutes, until they are tender and evenly
  browned, 45 to 50 minutes. Season with pepper to taste; serve warm or
  at room temperature.
  
  Cook's Illustrated Nov/Dec 94
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Anise Biscotti
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 2 servings
 
 
  1      cup sugar 1 Tbsp. anise seeds, crushed 1 tsp. baking powder
  1/2 tsp. baking soda 1/4 tsp. salt 2 large eggs 2 large egg whites 2
  Tbsp. grated lemon zest 1 Tbsp. fresh lemon juice Preheat oven to 325
  degrees F. Combine flour, anise seeds, baking powder, baking soda and
  salt. Whisk together eggs, egg whites, lemon zest and lemon juice,
  and add to the dry ingredients; mix well.
  
  Working on a floured surface, shape the dough into 2 logs, each about
  14 inches long and 1 1/2 inches thick. Set the logs on prepared
  baking sheet and bake for 20 to 25 minutes, or until firm to the
  touch. Transfer the logs to a rack to cool. Reduce the oven
  temperature to 300 degrees F.
  
  Cut the logs diagonally into 1/2-inch thick slices. Stand the slices
  upright on the baking sheet and bake for 40 minutes. Let cool before
  storing.
  
  Makes about 4 dozen biscotti.
  
  39 calories per biscotti: 1 g protein, o g fat, 8 g carbohydrate; 31
  mg sodium; 9 mg cholesterol.
  
  Source: Eating Well November/December 1992. Enjoy!
  
  ~Kait -!- ! Origin: Prairie Storm Intl PDN/DVN/SDN/UTILNET
  (204-757-2728)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mom's Cranberry Bread
 Categories: Breads, Kooknet, Cyberealm
      Yield: 1 cake
 
      2 c  Flour
    3/4 c  White sugar
  1 1/2 ts Baking powder
      1 ts Salt
    1/2 ts Baking soda
      1 c  Cut cranberries
    1/2 c  Chopped walnuts
      1 ts Grated orange peel
      1    Beaten egg
    3/4 c  Orange juice
      2 tb Salad oil
 
  Sift together dry ingredients.  Stir in cranberries, nuts & orange
  peel. Combine eggs, orange juice, salad oil, stirring just till
  moistened.
  
  Bake in greased 9 1/2 x 5 x 3" pan in moderate oven 350 - 50 minutes
  or until done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Berry Berry Streusel Bars
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 16 bars
 
  1 1/2 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
  1 1/4 c  All-purpose flour
    1/2 c  Brown sugar, firmly packed
    3/4 c  Margarine or butter; melted
      1 c  Fresh or frozen blueberries
    1/3 c  Raspberry preserves
           -OR- strawberry preserves
      1 ts All-purpose flour
    1/2 ts Grated lemon peel (optional)
 
  Heat oven to 350 F.  Combine oats, flour, brown sugar and margarine;
  mix until crumbly.  Reserve 1 cup for topping; set aside.  Press
  remaining oat mixture onto bottom of ungreased 8 or 9-inch square
  baking pan. Bake 13 to 15 minutes or until light golden brown.  Cool
  slightly. In medium bowl, combine remaining ingredients; mix gently.
  Spread over crust. Sprinkle with reserved oat mixture, patting
  gently. Bake 20 to 22 minutes or until light golden brown.  Cool
  completely; cut into bars. Store tightly covered.
  
  Nutrition Information (1 bar): * Calories 190 * Fat 9 g * Sodium 110
  mg * Dietary Fiber 1 g
  
  Source: Quaker Oats Favorite Cookies Copyright 1994, The Quaker Oats
  Company Reprinted with permission from The Quaker Oats Company
  Electronic format courtesy of Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Oatmeal Scotchies 1994
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 4 dozen
 
  1 1/4 c  All-purpose Flour
      1 ts Baking Soda
    1/2 ts Salt
    1/2 ts Cinnamon
      1 c  Butter or Margarine-2 sticks
    3/4 c  Sugar
    3/4 c  Brown Sugar, firmly packed
      2    Eggs
      1 ts Vanilla or grated peel of
           - One Orange
      3 c  Quick or Old Fashioned Oats,
           -uncooked
     12 oz Pkg. Nestle Toll House
           -Butterscotch flavored
           -Morsels (2 cups)
 
  Preheat oven to 375F. In small bowl, combine flour, baking soda,
  salt, and cinnamon; set aside.
  
  In large mixer bowl, beat butter, sugar, brown sugar, eggs, and
  vanilla extract or orange peel until creamy.  Gradually beat in flour
  mixture. Stir in oats and butterscotch morsels.  Drop by measuring
  teaspoonfuls onto ungreased cookie sheets.  Bake 7-8 minutes for
  chewier cookies; 9-10 minutes for crisper cookies.
  
  PAN COOKIE VARIATION:  Spread dough into greased 15 x 10 x 1"
  baking pan. Bake 18 to 22 minutes.  Cool; cut into Thirty-Five
  2"squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sugarplum Bonbons
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 36 cookies
 
      1 c  Butter or margarine; soft
  1 1/2 c  Sifted confectioners' sugar
    1/4 c  Cocoa
    1/4 ts Almond extract
    1/2 c  Chopped blanched almonds
      2 c  Quick Quaker Oats, uncooked
           Flaked or shredded coconut
 
  Beat butter and sugar together until creamy.  Blend in cocoa and
  almond extract; mix thoroughly.  Stir in almonds and oats.  Chill
  dough until stiff, at least 2 or 3 hours.
  
  Break off pieces of dough; shape to form 1-inch balls.  Roll in
  coconut. Chill.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate-Scotch Drops
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 30 cookies
 
      6 oz Semi-sweet chocolate pieces
      6 oz Butterscotch pieces
  1 1/2 c  Quick Quaker Oats; uncooked
      1 c  Salted peanuts
 
  Melt chocolate and butterscotch pieces in top of double boiler over
  hot (not boiling) water; stirring occasionally.  Remove from heat;
  stir in oats and peanuts.  Drop by teaspoonfuls onto waxed paper.
  Chill.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: No-Bake Fudge Clusters
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 36 cookies
 
    1/3 c  Cocoa
  1 1/2 c  Sugar
    1/2 ts Salt
    1/2 c  Milk
    1/4 c  Light corn syrup
    1/4 c  Butter or margarine
      1 ts Vanilla
      2 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
      1 c  Flaked or shredded coconut
 
  Combine cocoa, sugar and salt in medium-sized saucepan.  Stir in milk
  and syrup.  Cook over medium heat, stirring until sugar is dissolved.
  Continue cooking, stirring occasionally, to soft ball stage (236
  degrees F.) or until syrup dropped into cold water forms a soft ball.
  
  Remove from heat; add butter and vanilla; stir until butter is
  melted. Stir in oats and coconut.  Drop by teaspoonfuls onto waxed
  paper. Chill.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: No-Bake Peanut Cookies
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 42 cookies
 
  1 1/2 c  Sugar
    1/4 ts Salt
    1/2 c  Milk
    1/4 c  Light corn syrup
    1/2 c  Peanut butter
      1 ts Vanilla
  1 1/2 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
    3/4 c  Coarsely-chopped peanuts
           -- (salted)
 
  Combine sugar, salt, milk and syrup in medium-sized saucepan.  Cook
  over medium heat, stirring until sugar is dissolved.  Continue
  cooking, stirring occasionally, to soft ball stage (236 degrees F.)
  or until syrup dropped into cold water forms a soft ball.
  
  Remove from heat; add peanut butter and vanilla; stir until blended.
  Stir in oats and peanuts.  Drop quickly by teaspoonfuls onto waxed
  paper. Cool.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Old-Fashioned Oatmeal Cookies
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 36 cookies
 
  1 1/2 c  Sifted all-purpose flour
      1 ts Soda
      1 ts Salt
  1 1/2 ts Cinnamon
    1/2 ts Nutmeg
    3/4 c  Shortening; soft
    1/2 c  Granulated sugar
      1 c  Brown sugar, firmly packed
      2    Eggs
    1/4 c  Milk
      3 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
      1 c  Raisins
 
  Sift together flour, soda, salt and spices into bowl.  Add shortening,
  sugars, eggs and milk.  Beat until smooth, about 2 minutes.  Stir in
  oats and raisins.  Chill dough about 1 hour.
  
  Roll out on lightly floured board or canvas to 1/4-inch thickness.
  Cut with floured 3-inch round cutter.  Place on greased cooky sheets;
  sprinkle lightly with sugar.  Bake in preheated moderate oven (375
  degrees F.) 12 to 15 minutes.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Merry Gingerbread Men
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 30 cookies
 
      1 c  Butter or margarine; soft
    1/2 c  Brown sugar, firmly packed
      1    Egg
    1/3 c  Light molasses
      3 c  Sifted all-purpose flour
    1/2 ts Soda
    1/4 ts Salt
    3/4 ts Cinnamon
    3/4 ts Ginger
    1/4 ts Nutmeg
  1 1/2 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
 
  Beat butter until creamy; gradually add sugar, beating until fluffy.
  Add egg; beat until light and fluffy.  Blend in molasses.  Sift
  together flour, soda, salt and spices.  Add to creamed mixture; blend
  well. Stir in oats. Chill dough at least 1 hour.
  
  Roll out on lightly floured board or canvas to 1/8-inch thickness.
  Cut with floured gingerbread man cutter.  Place on greased cooky
  sheets. Bake in preheated moderate oven (350 degrees F.) 10 to 12
  minutes; cool. Decorate with confectioners' sugar frosting, red
  cinnamon candies, semi-sweet chocolate pieces and currants.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Royal Coconut Cookies
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 24 cookies
 
  1 1/4 c  Sifted all-purpose flour
      1 ts Baking powder
      1 ts Soda
    1/2 ts Salt
    1/2 c  Granulated sugar
    1/2 c  Brown sugar, firmly packed
    1/2 c  Butter or margarine, soft
      1    Egg
    1/2 ts Vanilla
      1 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
      1 c  Flaked or shredded coconut
 
  Sift together flour, baking powder, soda and salt into bowl.  Add
  sugars, butter, egg and vanilla.  Beat until smooth, about 2 minutes.
  Stir in oats and coconut.
  
  Shape to form 1-inch balls.  Place on greased cooky sheets.  Bake in
  preheated moderate oven (350 F.) 12 to 15 minutes.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Jack and Jill Cookies
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 36 cookies
 
      1 c  Butter or margarine; soft
    3/4 c  Sugar
      1    Egg
      1 ts Vanilla
  1 1/2 c  Sifted all-purpose flour
      1 ts Soda
    1/4 ts Salt
  1 1/2 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
 
  Beat butter until creamy.  Gradually add sugar, beating until fluffy.
  Blend in egg and vanilla.  Sift together flour, soda and salt.  Add
  to creamed mixture; blend well.  Stir in oats.  For ease in handling,
  chill dough about 1 hour.
  
  Shape to form 1-inch balls.  Place on ungreased cooky sheets.  Flatten
  slightly with bottom of glass dipped in sugar.  Insert flat wooden
  stick or wooden skewer into each.  Bake in preheated moderate oven
  (375 F.) 10 to 12 minutes; cool.
  
  Frost cookies with confectioners' sugar frosting.  Attach chocolate
  shot for hair and gumdrop pieces for eyes, nose and mouth.  For girl
  cookies, pipe a bow onto hair with thick frosting.  Tie a ribbon bow
  onto stick for boy's bow tie.
  
  When frosting is set, insert sticks into large gumdrops so that
  cookies stand up.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Peanut Whirls
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 60 cookies
 
    2/3 c  Butter or margarine; soft
      1 c  Sugar
      1    Egg
      1 ts Vanilla
  1 1/4 c  Sifted all-purpose flour
      1 ts Baking powder
    1/2 ts Salt
      1 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
      1 oz Unsweetened chocolate
           -- melted and cooled
    1/4 c  Finely-chopped peanuts
           -- (salted)
 
  Beat butter and sugar together until creamy.  Blend in egg and
  vanilla. Sift together flour, baking powder and salt.  Add to creamed
  mixture; blend well.  Stir in oats.
  
  Divide dough in half.  To one half, add melted chocolate; add peanuts
  to remaining dough.  Roll out chocolate dough between two sheets of
  waxed paper to form a 15x10-inch rectangle.  Roll out peanut dough
  between two sheets of waxed paper to form a 15x10-inch rectangle.
  
  Place peanut dough on top of chocolate dough, removing all waxed
  paper. Starting with long side, roll up as for jelly roll.  Wrap in
  waxed paper and chill several hours or overnight.  Cut into 1/4-inch
  slices. Place on ungreased cooky sheets.  Bake in preheated moderate
  oven (350 F.) 10 to 12 minutes.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Crisp Oatmeal Treasures
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 42 cookies
 
    3/4 c  Sifted all-purpose flour
    1/2 ts Soda
    1/2 ts Salt
    1/2 c  Granulated sugar
    1/2 c  Brown sugar, firmly packed
    1/2 c  Shortening; soft
      1    Egg
  1 1/2 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
    1/4 c  Chopped nutmeats
 
  Sift together flour, soda and salt into bowl.  Add sugars,
  shortening, egg and vanilla.  Beat until smooth, about 2 minutes.
  Stir in oats and nutmeats.  Shape dough to form roll; warp in waxed
  paper and chill several hours or overnight.
  
  Cut into 1/4-inch slices.  Place on ungreased cooky sheets.  Bake in
  preheated moderate oven (350 F.) 10 to 12 minutes.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cherry Tree Cookies
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 36 cookies
 
    1/3 c  Shortening; soft
    3/4 c  Brown sugar, firmly packed
      1    Egg
      1 ts Vanilla
  1 1/4 c  Sifted all-purpose flour
    1/2 ts Soda
    1/2 ts Salt
    1/4 c  Milk
  1 1/2 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
           Red cinnamon candies
           Green colored sugar
           Chocolate shot
 
  Beat shortening and sugar together until creamy.  Blend in egg and
  vanilla. Sift together flour, soda and salt; add to creamed mixture
  alternately with milk.  Stir in oats.  Chill dough several hours.
  
  Roll out on lightly floured board or canvas to 1/8-inch thickness.
  Cut out "tree-tops" with floured 3-1/2-inch round cutter.  Cut out
  "tree trunks" about 1 inch tall with sharp knife.  Place circles on
  greased cooky sheet; attach "tree trunks".  Press cinnamon candies
  into "tree tops" and sprinkle with green colored sugar.  Sprinkle
  "tree trunks" with chocolate shot. Bake in preheated moderate oven
  (350 F.) 8 to 10 minutes.
  
  NOTE: Cookies can be cut with a tree-shaped cutter, if desired.
  Decorate as above.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut Butter Crisscross Cookies
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 108 cookies
 
  1 1/2 c  Shortening; soft
      1 c  Granulated sugar
  1 1/2 c  Brown sugar, firmly packed
      3    Eggs
     12 oz Chunk-style peanut butter
  3 1/2 c  Sifted all-purpose flour
      2 ts Soda
    3/4 ts Salt
      2 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
 
  Beat shortening and sugars together until creamy.  Add eggs, one at a
  time, beating well after each addition.  Blend in peanut butter. Sift
  together flour, soda and salt.  Add to creamed mixture; blend well.
  Stir in oats.
  
  Shape to form 1-inch balls.  Place on ungreased cooky sheets.  With
  tines of fork, press to make crisscrosses on each.  (If dough sticks
  to fork, occasionally dip fork in flour.)  Bake in preheated moderate
  oven (350 F.) 12 to 15 minutes.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sandies
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 36 cookies
 
      1 c  Butter or margarine; soft
    1/2 c  Sifted confectioners' sugar
      2 ts Vanilla
      2 c  Sifted all-purpose flour
    1/2 ts Salt
      1 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
    1/2 c  Chopped pecans
           Confectioners' sugar
 
  Beat butter until creamy.  Gradually add sugar, beating until fluffy.
  Blend in vanilla.  Sift together flour and salt.  Add to creamed
  mixture; blend well.  Stir in oats and pecans.
  
  Shape to form crescents, balls or logs.  Place on ungreased cooky
  sheets. Bake in preheated slow oven (325 F.) about 30 minutes.  While
  warm, sift confectioners' sugar generously over cookies.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sugar Crisps
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 42 cookies
 
    1/2 c  Shortening; soft
    1/2 c  Granulated sugar
    1/2 c  Brown sugar, firmly packed
      1    Egg
    1/2 ts Vanilla
    1/2 ts Almond extract
    1/2 ts Soda
      2 ts Vinegar
  1 1/4 c  Sifted all-purpose flour
    1/2 ts Salt
    3/4 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
 
  Beat shortening and sugars together until creamy.  Blend in egg and
  flavorings. Dissolve soda in vinegar.  Add to creamed mixture.  Sift
  together flour and salt.  Stir in oats.  For ease in handling, chill
  dough about 1 hour.
  
  Shape to form 1-inch balls.  Place on ungreased cooky sheets. Flatten
  with bottom of glass dipped in sugar.  Bake in preheated moderate
  oven (350 F.) about 12 minutes.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Four-In-One Cookies
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 66 cookies
 
      1 c  Shortening; soft
      1 c  Granulated sugar
      1 c  Brown sugar, firmly packed
      2    Eggs
    1/2 ts Vanilla
  1 1/4 c  Sifted all-purpose flour
      1 ts Soda
    1/2 ts Salt
      3 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
 
  Beat shortening, sugars, eggs and vanilla together until creamy.  Sift
  together flour, soda and salt.  Add to creamed mixture; blend well.
  Stir in oats.
  
  Shape to form 1-inch balls.  Place on greased cooky sheets, about 2
  inches apart.  Bake in preheated moderate oven (350 F.) 12 to 15
  minutes. Cool about 2 minutes, then remove cookies from cooky sheets.
  
  For variety, add 1 cup raisins, 1 cup salted peanuts, 6 oz. (1 cup)
  semi-sweet chocolate pieces or 1 cup flaked or shredded coconut with
  the oats.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate 'N Pecan Surprises
 Categories: Cookies, Kooknet, Cyberealm
      Yield: 60 cookies
 
      1 c  Shortening; soft
      2 c  Brown sugar, firmly packed
      2    Eggs
      1 ts Vanilla
  1 1/2 c  Sifted all-purpose flour
      1 ts Soda
      1 ts Salt
      3 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
           Milk chocolate bars
           Pecan halves
 
  Beat shortening and sugar together until creamy.  Blend in eggs and
  vanilla.  Sift together flour, soda and salt.  Add to creamed mixture;
  blend well.  Stir in oats.  Chill dough several hours or overnight.
  Shape to form 1-inch balls.  Place on ungreased cooky sheets, about 2
  inches apart.  Bake in preheated moderate oven (375 F.) 10 to 12
  minutes. Immediately place a small square of milk chocolate bar on
  each. Remove cookies from cooky sheets; press pecan half into
  chocolate.
  
  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MULLED WINE
 Categories: Beverages, Cyberealm, Kooknet
      Yield: 14 servings
 
      3    Bottles red wine such as
           Burgundy or zinfandel 750 ml
           Each, or 10 1/2 cups
    2/3 c  Sugar
     16    Inches cinnamon sticks
      2 lg Nutmegs, whole, cracked
           Into large pieces (hammer)
      1 tb Whole star anise
      1 ts Allspice, whole
      1 ts Cloves, whole
      8    Quarter-size slices fresh
           Ginger
      1 lg Granny Smith apple, cored,
           Sliced thinly cross wise
      1 md Orange, halved lengthwise
           And thinly sliced crosswise
      1 md Orange peel, peeled from an
           Orange in a long spiral
 
  In a 5 to 6 quart pan over med-low heat, stir wine, 2/3 cups sugar,
  cinnamon, nutmegs, star anise, allspice, cloves, ginger, apple,
  orange, and orange peel until steaming. (Do not boil). To blend
  flavors, hold mulled wine at steaming, uncovered, for 15 minutes.
  Taste, and stir in more sugar, if desired. Ladle into mugs and serve,
  or reduce heat to very low and keep warm up to 2 hours. (Sunset Dec.
  1994).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sauting Techniques
 Categories: Cyberealm, Kooknet
      Yield: 1 info
 
 
  While stir-frying cooks small pieces of seafood and vegetables over
  high heat with constant stirring, sauting is done in a skillet over
  moderate heat with less activity. First you brown the fish on one
  side, then turn it over to finish cooking on the other  an ideal
  way to cook larger or more delicate pieces of fish.
  
  The fish can be whole, cut into easy-to-handle fillets, or cut into
  small pieces. Very thin fillets are tricky to saut because they
  become quite fragile as they cook; you might want to consider
  steaming them instead. To create a nice crisp coating when sauting,
  first dust the fish lightly with flour, cornmeal, breadcrumbs or
  finely chopped nuts.
  
  Once the fish is cooked and has been transferred to  warmed dinner
  plates, you can make sauce in a flash using the same skillet. Add a
  splash of lemon juice or white wine, some freshly chopped herbs
  and/or minced green onion, heat just until warmed and pour over the
  fish to serve. Or add a handful of chopped nuts to the skillet, toast
  over moderately high heat, and scatter over the fish.
  
  Because sauting requires the use of fat (oil, butter, or margarine),
  you can't avoid the added calories, but a skillet with a nonstick
  surface keeps added fat to a minimum. If you are not using a nonstick
  pan, be sure that a thin layer of fat evenly covers the bottom of the
  pan. You may need more or less oil than called for in the recipe
  depending on the size of the pan.
  
                                  How to Saut
  
  1. If cooking the fish uncoated, pat dry with paper towels to remove
  excess moisture and avoid splattering during cooking. If coating the
  fish, lightly dust with the chosen coating and pat to remove the
  excess.
  
  2. Heat the oil or butter in a large skillet over medium heat, then
  add the fish. Take are that the fish fits evenly in the pan without
  overlapping. If necessary, cook the fish in batches or in two pans at
  one time. Cook the fish until nicely browned, then carefully turn.
  
  3. Continue cooking until well browned on both sides and opaque
  through the thickest part of the fish. Cooking time will depend on
  the thickness of the fish, but figure roughly 10 minutes total for
  each inch of thickness.
  
  4. Transfer the fish to warmed dinner plates and cover with foil to
  keep warm. Add sauce ingredients to the pan and bring to a boil.
  
  5. Arrange the fish on individual plates, spoon sauce over the fish
  and serve.
  
  Simply Seafood Fall 1994
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baking Techniques
 Categories: Kooknet, Cyberealm
      Yield: 1 info
 
 
  Baking is probably the most common cooking method, but not
  necessarily the first thing you think of for cooking fish. It is a
  good choice though because it offers a wealth of variety. And you can
  bake fish with very little or no added fat. Unlike the moist heat of
  steaming or poaching, oven heat is dry, so your most important
  consideration is that the fish remains moist while cooking.
  
  There are many ways to do this beginning with an even coating of
  seasoned breadcrumbs or a quick brush with olive oil or melted
  butter. You can top the fish with thinly sliced tomatoes, zucchini,
  mushrooms or other vegetables, which help maintain the moisture in
  the fish as it cooks. You can even oven-poach fish by cooking it
  either partially or totally submerged in fish stock, wine or other
  liquid, covering the baking dish with foil, or laying buttered foil
  directly on top of the fish pieces. Wrapping the fish, in lettuce
  leaves, parchment paper or foil, is probably the best way to keep
  fish moist as it bakes. This in fact becomes oven-steaming because
  the moisture is sealed in.
  
  Baking is so versatile that virtually any fish or shellfish can be
  baked, from the thinnest fillets to oysters on the half-shell to the
  largest whole fish that your oven can accommodate. Smaller fillets or
  fish pieces should be baked at higher temperatures (about 425F) to
  cook more quickly so there is less chance of drying out. Large pieces
  of fish and whole fish should be cooked at moderate temperatures
  (about 350F) so the heat can penetrate to the interior of the fish
  without overcooking the exterior.
  
                                   How to Bake
  
  1. Preheat the oven. Arrange the fish in an even layer in a lightly
  oiled or buttered baking dish, folding thin ends under if necessary
  to encourage even cooking.
  
  2. Sprinkle the fish with the seasoning, coating, vegetables or
  whatever is called for in your recipe.
  
  3. Bake the fish in the preheated oven until it is opaque through the
  thickest part of the fish. Cooking time will vary depending on the
  thickness of the fish and the accompanying ingredients.
  
  4. Transfer the fish and vegetables, if appropriate, to individual
  plates. If there are any cooking juices remaining in the dish, spoon
  a little over the fish and serve.
  
  Simply Seafood Fall 1994
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Smoked Salmon
 Categories: Fish, Kooknet, Cyberealm
      Yield: 1 info
 
 
  Smoked salmon can be traced back to 1,000 B.C. In the United states,
  it goes back to the turn of the century  to Brooklyn and Queens,
  birthplace of the New York deli. For centuries seafood was smoked for
  the purpose of preservation; today it's smoked almost exclusively for
  flavor.
  
  Actually, smoking does very little to preserve seafood; it's the
  brining that precedes it that prolongs shelf life. For example, the
  beloved lox of the New York deli trade never saw smoke until the
  1940s. Other fish, carp, trout, and sturgeon, were smoked, but not
  salmon. Traditional lox, usually king salmon from the Pacific
  Northwest, was salted in barrels for up to a year and shipped by
  train from Seattle to New York. Rinsed in fresh water, it was ready
  to eat. Sugar was added to the brine to help mask the salt.
  
  The difference between lox and nova is salt. Nova has much less of it;
  i.e., nova is a milder cure. Nova is also traditionally made from
  Atlantic salmon from Nova Scotia, hence nova.
  
  While there's still a hankering for lox among older-generation Jews
  who grew up on it in the big cities, the market is now almost
  entirely for milder nova  so much so that the distinction has been
  all but lost. Lox has come to mean almost any mild-cured salmon.
  
  The smoked seafood business received a boost a few years ago when the
  FDA dropped a 5% minimum salt requirement for preservation, enabling
  smokers to produce milder products more in keeping with the tastes of
  the times. /this opened the door to a host of new smoked products
  which are lower in salt and often a great value because of the lower
  cost of raw material compared to the best salmon.
  
  There are two kinds of smoked seafood; hot-smoked and cold-smoked. A
  hot-smoked product is cooked and a cold-smoked product isn't.
  
                     Talking Smoked  A Guide to the Lingo
  
  Cold-Smoked: a smoked product that isn't cooked, i.e., one that
  smoked to an internal temperature no higher than 85F.
  
  Hot-Smoked: temperatures vary from smoker to smoker, but generally the
  internal temperature of hot-smoked products reaches 140F or more.
  
  Curing: a preservation method that can involve any combination of
  smoking, salting, drying, fermenting or acid curing.
  
  Mild Cure: a term applied mainly to salmon, mild cure means low salt
  content.
  
  Hard-Smoked: a smoked product that is heavily salted and low in
  moisture for a longer shelf life. Indian cured salmon (sometimes
  called "squaw candy") is hard-smoked; another example is salmon jerky.
  
  Kippered: in the U.K., kippered refers to a product; cold-smoked
  herring (called "kippers"). In the U.S., kippered refers to the
  process of hot-smoking. It can be applied to any number of species
  that have been hot-smoked.
  
  Lox: the word "lox" is a Yiddush corruption of the German word lachs
  for salmon. Traditionally it is salmon that is salted and held in
  barrels for up to a year before being rinsed in fresh water and
  marketed. More recently, lox refers to any mild-cured smoked salmon.
  
  Simply Seafood Fall 1994
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mexican Mocha Pie
 Categories: Mexican, Pies, Desserts, Kooknet, Cyberealm
      Yield: 12 servings
 
      1 pk Unflavored gelatin
    1/3 c  Coffee flavored liqueur
    1/2 c  Cold water
      4    Eggs
      3 oz Semisweet chocolate
    1/4 c  Sugar
      1 ts Butter or margarine
    1/4 c  Almonds; slivered
  1 1/2 c  Heavy cream
      1    9-in pie shell; baked
 
  Sprinkle gelatin over 1/2 cup cold water in a measuring cup; let
  soften about 5 min. Seperate eggs, placing 2 egg whites in small bowl
  of an electric mixer and 4 egg yolks in top of a double
  boiler.(refrigerate remaining whites for use in another recipe)  Let
  egg whites warm to room temerature.
    Beat yolks slightly with a wooden spoon; stir in gelatin mixture,
  semisweet chocolate and 2 tablespoons of the sugar. Cook over hot, not
  boiling water, stiring until melted, about 10 min. Remove mixture from
  heat, stir in coffee flavored liqueur.
    Pour chocolate mixture into a medium-sized bowl; place in a large
  bowl of ice water. Stir mixture occasionally until it cools and is
  the consistency of unbeaten egg whites, about 15 minutes. Toast
  almonds: In a small skillet over medium heat, melt the butter. Add
  almonds; cook, stirring, just until golden brown. Cool.
    In chilled bowl of an electric mixer, whip heavy cream until stiff;
  refrigerate. Meanwhile, with electric mixer (use clean beaters), beat
  egg whites just until soft peaks form when beaters are slowly raised.
  Gradually beat in remaining 2 tablespoons sugar, beating until stiff
  peaks form when beaters are raised.
    With wire whisk or rubber spatula, using an under-and-over motion,
  fold beaten egg whites and 1 1/2 cups of the whipped cream into the
  chocolet mixture. Cover and refrigerate remaining whipped cream. Turn
  filling into pie shell, spreading filling evenly. Refridgerate until
  filling is firm, about 3 hours.
    Chop the toasted almonds. Spoon the remaining whipped cream into a
  pastry bag fitted with a #6 tip; pipe whipped cream along inside edge
  of the pie crust. With a spoon, sprinkle almonds around tne inside
  edge of the whipped cream. Refridgerate until ready to serve.
  
  Variation: add 1/2 teaspoon cinnamon to chocolate mixture.
  
  NOTE: We advise caution when preparing recipes that call for raw eggs
  to avoid exposure to salmonella.
  
  Source: McCalls Cooking School, Newfield Publications
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Ranch Wings
 Categories: Appetizers, Poultry, Kooknet, Cyberealm
      Yield: 14 servings
 
  1 1/2 lb Chicken wings
    2/3 c  Finely crushed round cracker
    1/2 ts Salt
      2 tb Bottled Ranch Dressing
    1/2 ts Paprika
 
    Cut off wing tips at joint.Cut each wing in half at joint.In a small
  bowl,toss chicken and dressing.On waxed paper,combine crushed
  crackers,paprika and salt;coat chicken with cracker mixture.In a 12 x
  8" baking dish ,covered with a paper towel,on high microwave 7 to 9
  minutes until chicken juices run clear when tested with a
  knife;rearrange halfway through cooking.If you desire,serve with
  additional Ranch dressing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chick-Fil-A Chicken Sandwich
 Categories: Poultry, Sandwiches, Kooknet, Cyberealm
      Yield: 1 servings
 
      3 c  Peanut oil
      1    Egg
      1 c  Flour
      1 c  Milk
  2 1/2 tb Powdered sugar
    1/2 ts Pepper
      2 tb Salt
      2    Skinless,boneless chicken>>>
           Breasts-halved
      4    Plain hamburger buns
      2 tb Melted butter
      8    Dill pickle chips/slices
 
  1) Heat oil  in a pressure cooker over med. heat to about 400 F. 2) In
  small bowl, beat egg and stir in milk. 3) In separate bowl, combine
  dry ingreds.-mix well. 4) Dip each piece of chicken in milk until it
  is fully moistened. 5) Roll moistened chicken in flour mixture untill
  completely coated. 6) Drop all 4 chicken pcs. into hot oil and close
  pressure cooker. When steam starts shooting through the pressure
  release, set timer for 3 1/2 min. 7) While chicken is cooking, spread
  a coating of melted butter on face of each bun. 8) When chicken is
  done, remove from oil and drain on paper towels. Place two pickles on
  each bottom bun; add a chicken breast, then the top bun.
  
  Yield: 4 sandwiches
  
  It is very important that oil be hot for this recipe. Test the
  temperature by dropping some of the flour coating into the oil. If it
  bubbles rapidly, your oil is probably hot enough. It should take abt.
  20 min. to heat up.
  
  To make a "deluxe" chicken sandwich, simply add two tomato slices and
  a leaf of lettuce. Mayonaise also goes well on this sandwich--it is a
  side order at the restaurant.
  
  Source:  "Top Secret Recipes" by Todd Wilbur
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Campbell's Quick Cassoulet
 Categories: Casseroles, Kooknet, Cyberealm
      Yield: 5 servings
 
      1 cn CAMPELL'S condensed creamy
           Onion soup
      1 cn CAMPBELL's condensed tomato
           Soup
      1 c  Water
      1 cn Small white beans, rinsed
           And drained  (16 oz)
    3/4 lb Kielbasa cut into 1/2" slice
      4 sm Potatoes, peel and quartered
      3 md Carrots, cut into 1/2" slice
    1/2 ts Dried thyme leaves, crushed
    1/8 ts Pepper
      1 ea Bay leaf
           Fresh thyme or parsley
           For garnish
 
  In 4 quart saucepan, combine soups and water. Add beans, kielbasa,
  potatoes, carrots, thyme, pepper and bay leaf. Over medium heat, heat
  to boiling, stirring occasionally. Reduce heat to low. Cover; cook 25
  minutes or until vegetables are tender, stirring occasionally.
  Discard bay leaf. Garnish with thyme, if desired.
  
  Source "Campbell's Quick and Easy Recipes" ;1993
  
  \/\/. <. |>. 9/21/94
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hellmann's Chicken Potato Salad Ole
 Categories: Salads, Kooknet, Cyberealm
      Yield: 6 servings
 
      2 lg Tomatoes, seeded and chopped
    3/4 c  Green onion, chopped
    1/4 c  Fresh cilantro, chopped
      1 tb Pickled jalapeno peppers
  1 1/2 ts Salt
      1 c  HELLMANN's mayonnaise
      3 tb Lime juice
      1 ts Chili powder
      1 ts Ground cumin
      2 lb Small red potatoes, cooked
           Sliced 1/4" thick
      2 c  Cooked chicken, shredded
      1 lg Yellow bell pepper diced
           -=or=-
      1 lg Red bell pepper diced
           Lettuce leaves
           Tortilla chips
           Lime wedges
 
  In medium bowl combine tomatoes, green onions, chopped cilantro,
  jalapeno peppers and 1 teaspoon of the salt; set aside. In large bowl
  combine mayonnaise, lime juice, chili powder, cumin and remaining 1/2
  teaspoon salt. Add potatoes, chicken, yellow bell pepper and half of
  the tomato mixture; toss to coat well. Cover; chill. To serve, spoon
  salad onto lettuce lined platter. Spoon remaining tomato mixture over
  salad. If desired, garnish with tortilla chips and lime wedges.
  
  Source "Hellmann's Mayonnaise Over 100 Ways to Bring Out The Best"
  ;1990
  
  \/\/. <. |>. 10/5/94
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Ployes    (Griddle Cakes)
 Categories: Breakfast, Kooknet, Cyberealm
      Yield: 8 -10 servin
 
 
  1 cup refined buckwheat flour 1 tsp salt 1/2 cup flour, all purpose 1
  cup cold water 1 1/2 cups boiling water 1 tsp baking powder
  
  Mix together buckwheat flour, salt, all purpose flour and cold water
  to form thick paste.  Add boiling water and mix well.  Add baking
  powder and continue to mix until smooth. Cook in preheated,
  medium-hot cast iron pan without butter.  Cook in same way as
  pancakes, but do nut turn ployes over; they are cooked when the
  surface is covered with small bubbles. They are delicious buttered,
  and also with melasses.
  
  Traditional from the Madawaska region of New Brunswick.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Navy Bean Soup
 Categories: Soups, Kooknet, Cyberealm
      Yield: 8 servings
 
      2 c  Navy beans
      3 qt Water;cold
      1 ea Meaty ham bone OR
           Small shank end of ham
      1 ea Large onion;minced
    1/2 ts Sugar
      2 ea Celery stalks; minced
           Milk or water
           Salt and pepper
 
  Quick-cooking dried beans do not REQUIRE overnight soaking.  Some
  people however, believe even those are better for soaking.  Others
  prefer the old-fashioned type. If you prefer to soak beans, measure
  the amount of water specified in this recipe and leave beans in it
  overnight. Next morning, add the remaining ingredients.  No draining
  is necessary. 2 cups beans = 1 lb.
  
  Place beans and water in kettle with ham bone.  Add onion, sugar and
  celery.  Bring slowly to boiling point.  Cover and simmer 4 to 5 hours
  until beans are tender and the liquid partially cooked down.  Remove
  ham bone.
   For smooth soup, rub through a coarse sieve.  Or mash beans lightly
  with a potato masher for a chunkier soup.  If you prefer, you may
  leave beans whole.
   Cut ham off bone; add ham to soup.  Season to taste.  Dilute if
  desired with additional milk or water.  Serve hot.
  
  Source: Betty Crocker's Picture Cook Book Typos by Dorothy Flatman
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pepperoni Pizza Bread ABM
 Categories: Breads, Kooknet, Cyberealm
      Yield: 1 lb loaf
 
    3/4 c  Water
      2 c  Bread flour
    1/4 c  Shredded Mozzarella cheese
      1 tb Sugar
      1 ts Garlic salt
      1 ts Dried Oregano Leaves
      1 ts Bread Machine Yeast
    1/2 c  Sliced Pepperoni
 
  Measure carefully, placing all ingredients, except pepperoni, in bread
  machine pan in the order recommended by the manufacturer.  Add
  pepperoni at the raisin/nut signal, or 5 to 10 minutes before the
  last kneading cycle ends.
  
  Select Basic/White cycle.  Use Medium or Light crust color.  DO NOT
  USE DELAY CYCLES.  Remove baked bread from pan and cool on wire rack.
  
  NOTE: This recipe is not recommended for 1 1/2 lb bread machines with
  cast aluminumm pans in horizontal-loaf shape.
  
  Per 2 oz. Slice: Calories 175, Protein 6g, Carbohydrate 29g, Fat 4g,
  Cholesterol 5mg. Sodium 270 mg.
  
  From: "Bread Machine Recipes" by Gold Metal   Book #6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Orange-Whole Wheat Breakfast Bread ABM
 Categories: Breads, Kooknet, Cyberealm
      Yield: 1 lb loaf
 
 12 1/2 oz Water
      1 tb Softened Margarine or Butter
      1 c  Bread Flour
      2 tb Wheat Germ
      1 tb Dry Milk
      1 tb Sugar
      1 ts Salt
      1 ts Grated Orange Peel
  1 1/4 ts Bread Machine Yeast
 
  Measure carefully, placing all ingredients in bread machine pan in the
  order recommended by the manufacturer.
  
  Select Basic/White cycle.  Use Medium or Light crust color.  DO NOT
  USE DELAY CYCLES.  Remove baked bread from pan and cool on wire rack.
  
  Per 2 oz. slice: Calories 160, protein 5g, Carbohydrate 28g, fat 3g,
  Cholestrol 0, Sodium 290mg
  
  From: "Bread Machine Recipes" by Gold Metal   Book #6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Multigrain loaf ABM
 Categories: Breads, Kooknet, Cyberealm
      Yield: 1 lb loaf
 
     13 oz Water
      1 tb Softened margarine or butter
      1 c  Bread Flour
    3/4 c  Whole Wheat Flour
    2/3 c  7-grain or multigrain cereal
      2 tb Packed Brown Sugar
      1 ts Salt
      2 ts Bread Machine Yeast
 
  Measure carefully, placing all ingredients in bread machine pan in the
  order recommended by the manufacturer.
  
  Select Whole Wheat or Basic/White cycle.  Use Medium or Light crust
  color. Remove baked bread from pan and cool on wire rack.
  
  Per 2 oz. slice: Calories 140, protein 4g, Carbohydrate 27g, fat 2g,
  Cholestrol 0, Sodium 270mg
  
  From: "Bread Machine Recipes" by Gold Metal   Book #6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Theada's Egg Noodles
 Categories: Cheese/eggs, Kooknet, Cyberealm
      Yield: 8 servings
 
      1 c  Flour
      1 pn Salt
      1    Egg, beaten well
    1/2    Egg Shell filled with Milk
 
  Put flour in bowl and make a well in the center of the flour.  Add
  salt, egg and milk.  Stir with a fork and work as much flour as
  possible into the liquids.
  
  Roll out on floured board to 1/8 to 1/4" thickness.  Cut into 1/2"
  strips for noodles let air dry.  A dry towel maybe placed over them.
  Turn a couple of times during the day.
  
  Add to boiling hot stock or broth and cook until thick.
  
  DO NOT DOUBLE!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Butterscotch Ice Cream Cake
 Categories: Cakes, Kooknet, Cyberealm
      Yield: 10 servings
 
MMMMM---------------------------CRUST--------------------------------
      1 c  Graham Cracker Crumbs
    1/3 c  Pecans, toasted and finely
           -chopped
    1/3 c  Butter, melted (5 1/3 tbs)
      2    Eggs
    1/3 ts Nutmeg
     12 oz Pkg. Nestle Toll House
           -Butterscotch flavored
           -Morsels (2 cups)

MMMMM--------------------------FILLING-------------------------------
      2 c  Heavy Cream, divided
    2/3 c  Pecans, toasted and chopped
 
  CRUST:  In small bowl, combine graham cracker crumbs, pecans, and
  butter. Press firmly on bottom and 1" up side of 9" springform pan.
  Refrigerate.
  
  FILLING:  In saucepan, combine 1/2 C heavy cream, eggs and nutmeg.
  Cook over medium-low heat, whisking constantly, until mixture is
  slightly thickened, about 6 minutes.  Remove from heat.  Add
  Butterscotch Morsels; let stand 3 minutes.  Whisk until smooth.
  Transfer to large mixing bowl. Refrigerate 20 minutes.
  
  In mixer bowl, beat remaining 1 C heavy cream until stiff peaks
  form; fold into cooled mixture.  Pour 1/2 mixture into crust;
  sprinkle with 1/3 c chopped pecans.  Spoon remaining filling over nut
  layer. Garnish with remaining chopped pecans.  Cover; freeze 6 hours.
  
  Makes 8 to 10 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Butterscotch Apple Pecan Cobbler
 Categories: Desserts, Kooknet, Cyberealm
      Yield: 12 servings
 
     12 oz Pkg. Nestle Toll House
           -Butterscotch flavored
           -Morsels (2 cups)
    1/4 c  Brown Sugar, firmly packed
    1/4 c  All-purpose flour
    1/2 ts Cinnamon
  2 1/2 lb Tart Apples, peeled & diced

MMMMM--------------------------TOPPING-------------------------------
    1/2 c  All-purpose Flour
    1/4 c  Brown sugar, firmly packed
      4 tb Butter (1/2 stick)
      1 c  Pecans, chopped
    3/4 c  Quick or Old Fashioned Oats,
           -uncooked
 
  Preheat oven to 375F.  In small bowl, combine Butterscotch Morsels,
  brown sugar, flour and cinnamon; set aside.  Place apples in 13 x 9"
  baking pan; sprinkle morsel mixture over apples.  Bake 20 minutes.
  
  TOPPING:  Combine flour and brown sugar, cut in butter until crumbly.
  Stir in pecans and oats; sprinkle over apple mixture.  Bake 30-40
  minutes until apples are tender.  Cool slightly. Serve with ice cream
  or whipped cream.
  
  Makes 10-12 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Country Hams: Virginia, Smithfield, Kentucky, etc.
 Categories: Meats, Kooknet, Cyberealm
      Yield: 1 ham
 
      1    Ham
      1 qt Cider
    1/4 c  Brown Sugar
           Black Pepper
           Corn Meal
           Brown Sugar
 
  It is the custom in some parts of the U.S. to hang hams, after special
  processing, for several years, after which time, of course, they
  develop a heavy exterior mold.
  
  To prepare one of these old hams, soak it in cold water to cover for
  24 to 36 hours.  Then scrub it well, using a brush and yellow soap,
  if necessary, to remove the mold.  Rinse thoroughly and place in a
  kettle of simmering water, skin side down.  Allow 20 minutes to the
  pound until the meat reaches an internal heat of 150.  Add to the
  water before last 1/4 of cooking time:  cider and 1/4 cup of brown
  sugar.
  
  Drain when the cooking time has elapsed.  Remove the skin while the
  ham is still warm, being careful not to tear the fat.  Trim the fat
  partially. Dust the ham with a mixture of black pepper, corn meal,
  and brown sugar.
  
  Put in a 425 oven long enough to glaze it.  If you want more of a
  baked quality allow the ham to reach an internal heat of 160 to
  165. Serve hot or cold.  Be sure to slice very, very thin.
  
  SOURCE: The Joy Of Cooking Cookbook 1973
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Leftover Potato Cakes Version 1
 Categories: Vegetables, Breakfast, Kooknet, Cyberealm
      Yield: 4 servings
 
MMMMM------------------SHAPE INTO LITTLE CAKES-----------------------
           Leftover mashed potatoes

MMMMM----------------------------ADD---------------------------------
      1    Egg, beaten
           Parsley, chopped
           Celery, chopped
           Celery seed
    1/4 c  Chopped sauteed onions or
           -raw onion, grated
      1 pn Nutmeg, grated

MMMMM----------------------DIP THE CAKES IN---------------------------
           Flour, bread crumbs, or
           -crushed cornflakes

MMMMM---------------------MELT IN A SKILLET--------------------------
           Butter or Fat
 
  Brown the cakes in the butter on one side, reverse them and brown the
  other side.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Leftover Potato Cakes Version 2
 Categories: Breakfast, Kooknet, Cyberealm
      Yield: 4 servings
 
      2 c  Leftover Mashed Potatoes
           Butter
           Crushed Cornflakes
 
  Roll the potatoes into balls and flatten them.  Dip them in Melted
  butter. Roll them in crushed cornflakes.  Place them in a greased
  pan. Bake the balls until they are well heated.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cheese 'N Onion Bread ABM
 Categories: Breads, Kooknet, Cyberealm
      Yield: 1 1/2 lb.
 
  1 1/4 c  Milk
      2 tb Butter
      1 tb Sugar
      1 ts Salt
    1/2 ts Garlic powder
    1/8 ts Paprika
  3 1/2 c  Flour, bread
      1 pk Yeast; 2 to 3 tsp.
      1 c  Cheese, Cheddar; shredded
    1/3 c  Onion, red; minced
 
  Measure ingredients into baking pan according to order recommended by
  your machine.
  
  Select "raisin bread" setting.
  
  NOTE: 1-1/8 cups water and 1 tbsp. powdered milk may be used instead
  of 1-1/4 cup fresh milk.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fillet of Fish Amandine
 Categories: Main dish, Fish, Microwave, Kooknet, Cyberealm
      Yield: 4 servings
 
    1/4 c  Butter (or marg.)
    1/4 c  Almonds; sliced
  1 1/2 ts Lemon juice
     16 oz Fish fillets; thawed
           Salt; to taste
           Lemon slices; opt.
           Parsley sprigs; opt.
 
  Place butter, almonds, and lemon juice in a 12x8x2" baking dish.
  Microwave at HIGH for 6 to 8 minutes or until almonds are golden,
  stirring twice. Remove almonds with a slotted spoon, reserving butter
  mixture in baking dish; set almonds aside.
  
  Sprinkle fillets with salt, and coat with butter mixture.  Arrange in
  dish with thickest portion to outside (thinner portions may overlap,
  if necessary). Cover with clear plastic wrap.
  
  Microwave at HIGh for 2 to 4 minutes or until fish flakes easily when
  tested with a fork, giving dish one half-turn during cooking.
  Carefulle remove fish to a serving platter; spoon almonds over top.
  
  SOURCE: Southern Living Magazine, May 1980. Typos by Nancy Coleman.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sweet-And-Sour Fish #2
 Categories: Main dish, Fish, Microwave, Kooknet, Cyberealm
      Yield: 4 servings
 
      3 tb Cornstarch
    1/4 c  Water; cold
      8 oz Tomato sauce
      8 oz Pineapple chunks; undrained
    1/2 c  Sugar, brown; firmly packed
    1/3 c  Vinegar, red wine
    1/4 c  Onion; chopped
      1 sm Green pepper; cut in 1/2"
           -strips
     16 oz Fish fillets; thawed
 
  Combine cornstarch and cold water in a 2-quart glass measure or deep
  casserole dish, stirring well to dissolve cornstarch.  Add the tomato
  sauce, pineapple chunks, brown sugar, vinegar, onion, and green
  pepper; stir well to dissolve the sugar.
  
  Microwave at HIGH for 4 minutes, stirring once; then stir well at end
  of cooking period.  Microwave at HIGH for 4 to 6 minutes or until
  thickened and bubbly, stirring at 1-minute intervals.
  
  Arrange fillets in a 12x8x2" baking dish with thicker portions to
  outside of dish (thinner portions may overlap, if necessary).  Pour
  sauce evenly over fillets. Cover with waxed paper; microwave at
  MEDIUM HIGH for 7 to 9 minutes or until fish flakes easily when
  tested with a fork, giving dish one half-turn during cooking.
  
  SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rhubarb Jam
 Categories: Jelly/jam, Kooknet, Cyberealm
      Yield: 1 servings
 
      5 c  Rhubarb
      3 c  White sugar
      1 sm Jello powder
 
    Cook rhubarb and then add sugar, mixing well.  Add Jello and stir
  until dissolved.  Seal in jars
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rhubarb Jam (Old recipe)
 Categories: Jelly/jam, Kooknet, Cyberealm
      Yield: 12 pints
 
     15 c  Rhubarb, cut up
     14 c  Sugar
      8 ea Oranges
      1 c  Walnuts
 
    Put oranges through food chopper.  Put sugar and oranges over
  rhubarb and let soak overnight.  Next morning cook slowly for 1 1/2
  hours. Add walnuts and put in hot jars.  This makes 5 to 6 quarts (5
  to 6 liters). This recipe is about 50 years old.
  
  SOURCE:  GRANDMA'S COOKING COMPILED BY: The Recipe Book Committee of
  the Mennonite Traditional Cooks
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rhubarb Jam (Freezer Jam)
 Categories: Jelly/jam, Kooknet, Cyberealm
      Yield: 3 pints
 
      4 c  Sugar
      5 c  Rhubarb, cut fine
      1 pk Strawberry jello (6 oz)
 
   Stir rhubarb and sugar together and let stand overnight.  Then boil
  10 to 15 minutes.  Remove from stove and add strawberry jello and
  stir till dissolved.  Fill jars, leaving room for expansion.  Cool
  and put in freezer.  Delicious.
  
  Note:  There was no indication in the recipe to tell how much this
  will make ie quarts/pints etc.  Comparing this recipe leads me to
  estimate it will make approx 3 pints, maybe more.
  
  SOURCE:  GRANDMA'S COOKING COMPILED BY: The Recipe Book Committee of
  the Mennonite Traditional Cooks
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rhubarb Orange Jam
 Categories: Jelly/jam, Kooknet, Cyberealm
      Yield: 1 quart
 
      4 c  Rhubarb, diced
      8 ea Oranges
  2 1/2 c  Sugar
 
   Wash rhubarb and dice.  Put oranges through food chopper.  Mix fruit
  and sugar in large saucepan.  Cook to boiling point, then reduce heat
  and cook slowly for 2 hours or until jam is thick and clear.  Pour
  into hot jars and seal.  Makes 1 quart (1 Liter).
  
  SOURCE:  GRANDMA'S COOKING COMPILED BY: The Recipe Book Committer of
  the Mennonite Traditional Cooks
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rhubarb Apricot Jam
 Categories: Jelly/jam, Kooknet, Cyberealm
      Yield: 1 servings
 
      2 c  Dried apricots
      6 c  Cooked rhubarb
      8 c  Sugar
 
    Soak apricots overnight.  In the morning cut in half and add the
  cooked rhubarb.  Place all in a kettle, adding the sugar and cook at
  medium heat for 20 to 30 minutes or until desired thickness.  Pour
  into hot jars and seal.
  
  SOURCE:  GRANDMA'S COOKING COMPILED BY: The Recipe Book Committee of
  the Mennonite Traditional Cooks
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rhubarb Banana Jam
 Categories: Jelly/jam, Kooknet, Cyberealm
      Yield: 1 servings
 
      4 c  Cooked rhubarb
      6 c  Sugar
      2 lg Bananas, cut fine
 
   Mix well and bring to boil and boil for 35 minutes or until thick.
  Pour into hot jars and seal.
  
  SOURCE:  GRANDMA'S COOKING COMPILED BY: The Recipe Book Committee of
  the Mennonite Traditional Cooks
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rhubarb and Pineapple Jam
 Categories: Jelly/jam, Kooknet, Cyberealm
      Yield: 1 servings
 
      8 c  Rhubarb, cut up
      2 c  Chopped pineapple
      4 c  Sugar
 
    Mix all together and boil till jam stage, about 30 minutes.  Pour
  into hot jars and seal.
  
  SOURCE:  GRANDMA'S COOKING COMPILED BY: The Recipe Book Committee of
  the Mennonite Traditional Cooks
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Texas Toast
 Categories: Cyberealm, Breads
      Yield: 1 servings
 
MMMMM---------------------SEE THE FOLLOWING--------------------------
 
  :       Texas toast is simply a thick slice of white bread that has
  been buttered and grilled `til lightly browned (not unlike a grilled
  cheese sandwich).
  :       Some places prefer to use "tub margarine" that has a lower
  water content. Some say only butter, and prefer to butter only one
  side as opposed to buttering both sides. The choice is entirely up to
  you...
  :       Some bread companies sell "Texas Toast" sized sliced bread.
  If you can find it, it is ideal, but the regular sized will do. The
  only difference is the thickness of the slices. (The texas toast
  slices are about as thick as 2 slices of regular white bread.)
  :       It is usually served along with pan gravy (gravy made with pan
  drippings) ala milk or cream gravy, and fried chicken, chicken (or
  country) fried steak, or the like... but it is entirely up to your
  imagination.
  
  Source: Found on the Internet and reproduced in MM format for you by
  Fred Goslin on Cyberealm Bbs in Watertown NY. Home of KOOKNET @ (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pecan Caramel Squares
 Categories: Cyberealm, Desserts, Cookies
      Yield: 36 cookie/bar
 
  1 1/2 c  Flour
      1 c  Brown sugar [packed]
    1/2 c  Butter [unsalted]
      2 c  Pecan halves
    2/3 c  Butter [unsalted]
    1/2 c  Brown sugar [packed]
      2 c  Chocolate chips (milk choc
           - or semi-sweet)

MMMMM--------------------PREHEAT OVEN TO 350-------------------------
 
  1)      Combine the flour, 1 c brown sugar, and  c of butter in a
  food processer and blend `til the mixture resembles fine crumbs, then
  pat onto the bottom of an ungreased 13" x 9" pan. Sprinkle the pecan
  halve in an even layer over the top of the crust and set aside... 2)
  In a small sauce pan, melt the remaining butter and brown sugar
  together, cooking and stirring over med heat `til smoth and entire
  serface is bubbly, then cook for 1 min. longer. Pour evenly over the
  pecans and crust... 3) Bake in a 350 oven for 18 to 20 min. or `til
  entire serface is bubbling... Then remove from the oven and
  IMMEDIATELY sprinlke with chocolate chips. 4) After the chips are
  melted (about 2 to 3 min) lightly swirl the chocolate around the top
  ... cool completely on a wire rack before cutting into squares...
  
  Source: Found on the Internet and reproduced in MM format for you by
  Fred Goslin on Cyberealm Bbs in Watertown NY. Home of KOOKNET @ (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Potato Chip Cookies #3
 Categories: Cyberealm, Desserts, Cookies
      Yield: 5 dozen
 
      1 c  Shortening
      1 c  Sugar
      1 c  Brown sugar [firmly packed]
      2    Eggs
      1 ts Vanilla extract
      2 c  Flour
      1 c  Potato chips [finely crushed

MMMMM--------------------PREHEAT OVEN TO 350-------------------------
 
  1)      Cream sugars `til light gradually adding the sugars and
  continue beating `til fluffy. 2) Add eggs one at a time beating after
  each addition, then add the vanilla and blend thoroughly... 3) Stir
  in the flour and fold in the potato chips. Drop by rounded
  teaspoonfuls onto a lightly greased baking sheet, flatten with
  floured fork tines and bake in your preheated oven for 12 to 15 min.
  or `til golden brown... 4) Remove to rack and cool completly before
  serving.
  
  Source: Found on the Internet and reproduced in MM format for you by
  Fred Goslin on Cyberealm Bbs, in Watertown NY. Home of KOOKNET @
  (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Turnips au Gratin
 Categories: Cyberealm, Vegetables, Ethnic
      Yield: 4 servings
 
     18 oz Turnips
      2    Pieces Leek
      2 oz Candian Bacon
      8 oz Whipcream
      2    Eggs
  2 1/8 oz Cheese, grated
           Salt, Pepper to taste
    1/2 ts Caraway Seeds
           Parsley to garnish
 
  1. Peel, wash and quarter the turnips. Cut the quarters in
     very thin slices. 2. Wash and clean leeks and slice, diagional, in
  slices. 3. Cut the bacon in slices. 4. Take a quiche form, about 25
  cm in diameter, and grease it. 5. Layer the turnips, leeks and the
  bacon into it. 6. Mix together the cream,eggs, cheese, salt and
  pepper. 7. Pour over the vegetables, sprinkle the caraway seeds
  overall. 8. Bake in 200 degree Celsius oven for 1 1/4 hours. 9.
  Shortly before end of cooking time cover with waxpaper. 10.Garnish
  with the parsley.
     From a german magazine
     translated by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Caramel Turnips
 Categories: Cyberealm, Vegetables, Ethnic
      Yield: 2 servings
 
     18 oz Turnips
           Salt to taste
      8 oz Vealchops, boneless
      4    Dried Plums
      1 tb Mustard ,spicy
    1/2    Bunch Parsley
      3 oz Sugar
    1/2 c  Vegetable Broth
      4 tb White wine vinegar
      2 tb Oil
      1 pk White Sauce Mix
  1 3/4 oz Butter
      2    Toothpicks
 
  1. Wash and peel the turnips, cut into four pieces each. 2. Put the
  dried plums into water until they are half-soft. 3. Boil water, add
  some salt and cook the turnips about 15 minutes. 4. Wash and dry the
  meat. 5. Chop the plums and season with mustard, salt and pepper. 6.
  Put the turnips in a colander and let dry off good. 7. Wash the
  parsley and rip of the leaves, discard stems. 8. In a skillet,
  caramelisize the sugar, add the broth and
     the vinegar, let simmer about 5 minutes. 9. Add the turnips and let
  simmer another 5 minutes. 10.Divide the plum mixture on the two
  vealchops, add the parsley,
     fold to a rool and secure with toothpick. 11.In hot oil, fry on
  both sides about 2 minutes. 12.Heat water, according to sauce package
  directions, add
     powder and heat ,stirring constantly. 13.Add the butter gradually.
  14.Arrange the turnips on platter, put vealrolls on top and
     pour a little sauce over meat. Garnish with some parsley.
     Serve the rest of the sauce on the side.
     From a german magazine
     Translated by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple Upside Down Cake
 Categories: Cyberealm, Cakes
      Yield: 1 cake
 
  2 1/4 c  Flour
    1/2 ts Salt
  1 1/4 ts Ground Ginger
    1/2 ts Cinnamon
    1/2 ts Nutmeg
      1 ts Baking Soda
    1/4 c  Butter
    1/2 c  Brown Sugar
      2    Large Apples
    1/2 c  Shortening
      3 tb Sugar
      1    Egg
      1 c  Molasses
      1 c  Boiling Water
 
  1. Preheat oven to 375 F. 2. Sift together flour, spices and baking
  soda. 3. In a 10 " cast iron skillet, melt the butter. 4. Sprinkle
  the sugar evenly over it. 5. Peel and core apples, slice them. 6.
  Arrange apples, overlapping on top of sugar. 7. With electric mixer
  at medium speed, beat together the
     shortening, sugar and the egg until very creamy. 8. Combine the
  molasses and the water 9. At low speed add the flour and molasses mix
  alternating to
     the to eggmix. Beat well after each addition. 10.Spoon batter over
  apples and bake 45 minutes or until done. 11.Loosen around the edges
  with spatula; invert onto plate;
     let stand 3-4 minutes, then remove from skillet. 12.Serve warm
  with soft ginger icecream.
     Out of "Who's Who Cooks"
     Typed by Brigitte Sealing
  
  8.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Ginger Ice Cream
 Categories: Cyberealm, Desserts
      Yield: 6 servings
 
    3/4 c  Sweetened condensed milk
    1/2 c  Cold Water
    1/8 ts Salt
      1 ts Vanilla extract
    1/2 ts Lemon Extract
      1 ts Ground Ginger
      1 c  Heavy Cream, whipped
 
    Turn temparute control of freezer to coldest setting.
  
  1. Mix all, but heavy cream, together and refridgerate until chilled.
  2. Then fold in the whipped cream. 3. Turn mixture into ice-cube
  trays; freeze until frozen 1" from
     the edges. 4. Turn into chilled bowl; with electric mixer beat
  until the
     mixture is smooth. 5. Return to tray and freeze until just
  beginning to firm up,
     than reset temperature control.
     Out of "Who's Who is Cooking"
     Typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cream Cheese Brownies #2
 Categories: Cyberealm, Cookies
      Yield: 16 servings
 
      4 oz Sweet Chocolate
      5 tb Butter
      3 oz Cream Cheese, softened
      1 c  Sugar
      3    Eggs
      1 tb Flour
  1 1/2 ts Vanilla
    1/2 ts Baking Powder
    1/4 ts Salt
    1/2 c  Flour
    1/2 c  Nuts,chopped
 
  1. Melt the chocolate and 3 tablespoons butter in a microwave
     or over very low heat, in a saucepan ,stirring constantly. 2. Blend
  reminding butter with cheese until softened. 3. Gradually add 1/4 cup
  of the sugar, beating well. 4. Blend in one egg, 1 tablespoon flour
  and 1/2 teaspoon vanilla.
     Set aside. 5. Beat reminding 2 eggs until creamy and thick and
  light in color. 6 Gradually beat in remaining 3/4 cup sugar, beating
  until thickend. 7. Add baking powder, salt and 1/2 cup flour. 8.
  Blend in cooled chocolate mixture, nuts and 1 teaspoon vanilla. 9.
  Spread half of the chocolate batter in greased 8 or 9" pan. 10. Add
  cheese mixture, spread out evenly. 11. Top with tablespoon fulls of
  remaining chocolate batter. 12. Zigzag a spatula through batter to
  marble it. 13. Bake in 350 f oven for 35-40 minutes, or until top
  springs
      back when lightly pressed in center. 14. Cool, cut into squares.
      Typed by Brigitte sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chef Freddy's White Spaghetti
 Categories: Cyberealm, Italian
      Yield: 6 servings
 
      1    (stick of)Butter [melted]
    3/4 c  Flour
      2 c  Milk [room temp.]
  1 1/2 tb Onion powder
  1 1/2 tb Garlic powder
      1 ts Italian seasoning
  1 1/2 ts Mrs. Dash [original]
  1 1/2 ts White pepper
      1 cn (4oz) Mushrooms [sliced]
           (or  c fresh `shrooms)
    1/2 c  Parmesan (or Romano) cheese
           [Grated]
           Pasta for 6 servings
 
  1)     In a med to large bowl make a silk sauce by wisking the flour
  into the melted butter adding a little at a time `til the butter
  won't take any more flour and you have a thick paste. Wisk in the
  room temp. milk `til it is silky smooth and free of lumps... 2) Pour
  this into an electric frying pan and simmer on low just to keep warm,
  stirring to prevent lumping. (you may add more milk  c at a time to
  keep smooth, BUT NOT THIN)... 3) Add the remaining ingredients
  (except the pasta) wisking completely after each addition (adjusting
  for your personal taste)... 4) Prepare your pasta, (fresh is best if
  you can find it or make it), stirring the sauce occasionally... 5)
  When the pasta is tender but not over cooked, drain it in a collender
  and put it on a warmed serving plate or platter, then carefully pour
  the sauce over the top and garnish with sprigs of fresh parsley...
  Serve with fresh italian bread or rolls (plain or garlic) and a nice
  italian wine...
  
  Variations: a) With meat; Brown 1 lbs. of ground beef and 2 tb of
  dried minced onions in a frying pan. Drain off the fat and pour on
  top of the pasta before you pour on the sauce... b) With meatballs;
  Prepare your favorite meatball recipe and when they are done put them
  in the sauce and serve over the pasta... c) All together now; The way
  that we like it is; after the pasta is tender but not over cooked,
  add the ground beef, stirring to mix well, then add the sauce, again
  stirring to mix well...
  
  Source: Chef Freddy's Kitchen and Fred Goslin, in Watertown NY, on
  Cyberealm Bbs. home of KookNet @ (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CRISPY POTATO CHIP CHICKEN
 Categories: Main dish, Poultry, Cyberealm
      Yield: 4 servings
 
    1/2 c  Butter or margarine
      1 pk 4 oz of potato chips
    1/2 ts Garlic salt
           Dash of pepper
  2 1/2 lb To 3 pounds of-
           -chicken pieces
 
  Preheat oven to 375 degrees. Melt butter in small frying pan.
  
  Crush potato chips before opening bag, then mix with garlic slat and
  pepper and spread on a large plate.
  
  Dip chicken in melted butter and roll in chips.  Place chicken on a
  shallow baking pan, skin side up.  Be sure pieces do not touch.
  
  Pour remainder of butter and chips over chicken. Bake for 1 hour at
  375 degrees without turning.
  
  Serves: Approx. 4+
  
  From the kitchen of Lois Flack
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut Butter Cheesecake Squares
 Categories: Desserts, Cheesecake, Cookies, Kooknet, Cyberealm
      Yield: 16 servings
 
MMMMM----------------------------BASE---------------------------------
  1 1/2 c  Graham cracker crumbs
      3 tb Sugar
    1/4 c  Butter flavor Crisco, melted
      1 tb Milk

MMMMM--------------------------FILLING-------------------------------
      1 pk Cream cheese, 3 oz, softened
    1/4 c  Creamy Peanut Butter
    1/4 c  Sugar
    1/4 c  Milk
      1    Egg
    1/2 c  Chopped peanuts (optional)

MMMMM--------------------------DRIZZLE-------------------------------
    1/4 c  Semi-sweet chocolate chips
      1 ts Butter Flavor Crisco
 
  1. Heat oven to 350 degrees.
  
  2. For base, combine crumbs and 3 tablespoons sugar in small bowl.
  Combine melted butter flavor Crisco and one tablespoon milk,  Stir
  into crumbs. Press lightly into 8 x 8 x 2-inch pan. Bake at 350
  degrees F. for 20 to 22 minutes.
  
  3. For filling, beat cream cheese and peanut butter in small bowl at
  medium speed of electric mixer until well blended.  Add 1/4 cup
  sugar, 1/4 milk and egg.  Beat well. Stir in chopped nuts.  Spread
  over Baked crust. Return to oven. Bake 20 to 22 minutes, or until set.
  
  4. For drizzle, melt chocolate chips and Butter Flavor Crisco on very
  low heat or at 50% power in microwave. Stir to combine. Drizzle from
  end of spoon back and forth over top.  Chill. Cut into 2 x 2-inch
  squares. Cover. Store in refrigerator.
  
        Larry Bibich
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Cherry Cream Pie
 Categories: Cyberealm, Pies
      Yield: 6 servings
 
     22    Graham Crackers
      2 tb Sugar
      6 tb Butter, melted
      1 pk 4 servings,instant chocolate
           Pudding mix
    1/2    Tub Coolwhip
      1 cn Cherry Pie Filling
 
  1. Crush crackers with rolling pin, between waxpaper. 2. Combine with
  sugar and butter, stir well. Press firmly
     into 9" pieplate. 3. Bake at 350 F for 8 minutes, cool before
  filling. 4. Prepare pudding as directed for pie filling. 5. Chill for
  30 minutes, spread into crust. 6. Spread coolwhip carefully on top.
  7. Spoon cherries on top. Chill for 2 hours before serving.
     Typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: IRISH COFFEE #2
 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) v8.02
 
      Title: IRISH STEW #2
 Categories: Cyberealm, Main dish, Meats
      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) v8.02
 
      Title: Chocolate Cinnamon Angel Food Cake
 Categories: Cyberealm, Mom's best, Cakes, Low-cal, Low-fat
      Yield: 16 servings
 
MMMMM---------------------FROM: LINDA FIELDS--------------------------

MMMMM-----------------CYBEREALM BBS 315-786-1120----------------------
  1 1/2 c  Egg whites (10-12 eggs)
      1 c  Sifted flour
  1 1/2 c  Sifted confectioners sugar
      3 tb Unsweetened cocoa
    1/2 ts Cinnamon
  1 1/2 ts Cream of tartar
      1 ts Vanilla
      1 c  Sugar
 
  1. Bring egg whites to room temperature, about 1 hour.
  2. Meanwhile, sift flour, cocoa, powdered sugar, and cinnamon together
  three times. Set aside.
  3. In a large mixer bowl, beat the egg whites, cream of tartar, and
  vanilla with an electric mixer on medium speed until soft peaks form.
  Gradually add the sugar, 2 Tablespoons at a time, beating on high
  speed until stiff peaks form. Transfer to a larger bowl if needed.
  4. Sift about 1/4th of the flour mixture over the beaten egg whites.
  Fold in gently. Repeat, folding in the remaining flour mixture in
  fourths.
  5. Pour into ungreased 10 inch tube pan. Bake on the lowest rack in
  the oven at 350F for 40-45 minutes or until the top springs back
  when touched.
  6. Immediately invert cake (leave in pan); cool thoroughly. Loosen
  sides of cake from pan; remove.
  
  Makes 16 slices.
  
  Nutritional info: Per serving: 117 calories, 3 gm protein, 27 gm
  carbohydrate, 0 gm fat, 0 mg cholesterol, 39 mg sodium, 41 mg
  potassium.
  
  Source: Better Homes and Gardens New Dieter's Cookbook
  Typed in MM format by Linda Fields, Cyberealm BBS, Watertown, NY
  315-786-1120
  
  Typists' note: This is GOOD!!!!!!
 
MMMMM
 
