
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Black Bean Dip
 Categories: Appetizers, Dip, Beans
      Yield: 2 cups

      1 c  Cooked Black Beans
    1/4 c  Minced Carrot
    1/4 c  Minced Celery
      1 ts Garlic Salt
      1 ts Oregano
      1 ts Cumin
    1/2 ts Coriander
    1/4 ts Salt
    1/4 c  Sour Cream
      1 tb Chopped Fresh Cilantro
           Cilantro for Garnish

  In a large bowl, coarsley mash half the beans with a fork. Add
  remaining whole beans and all the other ingredients, mixing well.
  Cover,and chill 20 minutes. Garnish with fresh cilantro.

  Source: Seventeen Magazine, March 1994

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Poor Man's Shrimp
 Categories: Cyberealm, Seafood, Appetizers
      Yield: 4 servings

MMMMM---------------------FROM CHEF FREDDY'S--------------------------
           Salt
      2 qt Cold water
      2 lb Salmon [cut into 1" cubes]

  1)      Add enough salt to the cold water to float an egg with the
  shell on and stirr in an additional  cup of salt...
  2)      Bring the water to a boil and add the salmon cubes... bring
  to a boil again, drain and serve with your favorite sauce...

  From Randy L. Riley in Carthage NY. originally published in "Bill
  Saiff's ROD & REEL Recipes for Hookin' & Cookin'" re-typed for you
  with permission by Fred Goslin on Cyberealm Bbs at (315) 786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Salmon and Potato  Pie
 Categories: Cyberealm, Seafood, Main dish
      Yield: 4 servings

MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      1 pk (11oz) Pastry mix
      2 lb Potatoes [peeled, sliced]
      4 lg Carrots [peeled, sliced]
      3 md Onions [sliced]
      2 tb Butter
    1/4 c  Butter
    1/3 c  Flour
    1/8 ts Paprika
  1 1/2 ts Salt
    1/4 ts Pepper
      2 c  Milk
      1 lb Cooked or canned salmon
      2 tb Butter
      1    Egg yolk
      1 tb Water

  1)      Prepare pastry mix using package directions... Roll onto
  floured surface, cut out circle to fit top of 2 qt. baking dish, then
  cut 3 2" circles from remaining pastry and set aside...
  2)      Cook potatoes and carrots in enough water to cover, in a large
  sauce pan, for 10 min. and drain... Saut the onion in 2 tb butter in
  a skillet for 5 min. until golden brown...
  3)      Melt  c butter in small saucepan and stir in the flour,
  paprika, salt and pepper... Blend in the milk and simmer over med.
  heat until thickened and smooth, stirring constantly...
  4)      Layer the potatoes/carrots, salmon, and white sauce ( at a
  time) in a greased baking dish... Dot the top with 2 tb butterand top
  with the pastry sealing the edges and brush with a mix of the egg
  yolk and water... 5)      Cut the pastry circles in half and arrange
  on top of pie... Bake in a 350 oven for 30 to 40 min. until crust is
  brown and serve as a main dish...
  >>> Per Serving <<<
  Cal. 592, prot. 19.2 gm, Carbo. 60.6 gm, Tot Fat 30.9 gm, Choles.
  107.0 mg, Potas. 1045.0 mg, Sod. 806.0 mg.

  From Ruth M. Morse, Henderson NY; Originally presented in "Bill
  Saiff's ROD & REEL Recipes for Hookin' & Cookin'"... re- typed for
  you with permission by Fred Goslin on Cyberealm Bbs (315) 786-1120

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Appetizers: Mozzarella and Roasted Peppers
 Categories: Appetizers, Nets
      Yield: 4 servings

           ---------> source <---------
           Benziger Winery & Vineyards
           Glen Ellen, CA  1994
           Shared by Dorothy Hair 5/94

MMMMM-------------------MOZZARELLA AND PEPPERS------------------------
           Cheese, Mozzarella
           Peppers, red, roasted
           Bread, Italian
           Oil, olive, extra virgin
           -or
           Oil, olive, garlic flavored

  =========================== > Directions < =========================

  Wrap cubes of mozzarella with strips of roasted red peppers, skewer
  with toothpicks, and serve with slices of Italian bread and extra
  virgin olive oil for dipping.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: GERMAN POTATO SALAD #2
 Categories: Side dishes, Salads, Nets
      Yield: 6 servings

      5 x  Bacon strips
    3/4 c  Onion, chopped
      2 tb Flour
    2/3 c  Vinegar
  1 1/3 c  Water
    1/4 c  Sugar
      1 ts Salt
    1/8 ts Pepper
      6 c  Potatoes, cooked, sliced

  In large skillet, fry bacon until crisp, remove, set aside. Drain all
  but 3 tablespoons of the drippings, cook onion in it until tender.
  Stir in flour, blend well. Add vinegar, and water, cook and stir
  until bubbly and slightly thick. Add sugar and stir until it
  dissolves. Crumble bacon, gently stir in bacon and potatoes. Heat
  thru, stirring lightly to coat potato slices. Serve warm.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: HOT CHEESY CRAB DIP (CROCKETTE)
 Categories: Appetizers, Dips, Nets
      Yield: 1 quart

      1 pk Cheddar cheese, sharp 10 oz.
      1 pk Cream cheese 8 oz.
    1/2 c  Wine, white, dry
      1 cn Crab meat, flaked 7 1/2
           Oz.
    1/3 c  Milk

  Recipe is for 1 quart crockette slow cooker. Cut cheeses into small
  pieces. Combine cheeses and milk in greased Crockette pot. Cover and
  cook until cheese is melted, 1 to 2 hours. Add wine and crab meat.
  Cover and cook one hour. Serve with wheat crackers.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: FIESTA DIP (CROCKETTE)
 Categories: Dips, Nets
      Yield: 1 quart

      1 cn Beans, refried, 16 oz.
      1 c  Cheddar cheese, grated, 4 oz
      1 ts Taco spice
      1 c  Chili pepper, green,
           Chopped
    1/3 c  Taco sauce

  Combine all ingredients in Crockette. Cover and cook 1 to 3 hours
  until cheese is melted. Serve with tortilla chips.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Camembert and Walnut Pate from Anne MacLellan
 Categories: Appetizers, Nets
      Yield: 4 servings

      7 oz Camembert; rind removed
      4 oz Cream cheese; cut in chunks
           -at room temperature
      1 tb Lime juice, fresh
      2 tb Finely chopped walnuts
           -toasted
           -Additional finely chopped
           -walnuts

  Blend Camembert in food processor until smooth. Gradually add cream
  cheese, processing until smooth after each addition. Add lime juice,
  process until smooth. Transfer mixture to bowl. Mix in 2 tb nuts.
  Season with salt and pepper. Spoon pate into 2 cup bowl. Sprinkle
  with additional chopped walnuts.

  Serve with toasted baguette slices and crudities like endives and red
  pepper strips.

  If Camembert is very strong, increase amount of cream cheese.

  SERVES: 4 Source: Bon Appetit, May 1994 posted, not tested by Anne
  MacLellan

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Chunky Beef Fritters
 Categories: Cyberealm, Appetizers, Beef
      Yield: 5 servings

      2 lb Cooked Unseasoned RoastBeef*
      1 tb Unbleached All-purpose Flour
  1 1/2 c  Self-Rising Flour
    1/4 ts Pepper
      6 tb Milk
      3 ea Large Eggs, Beaten
      4 ts Salt

  *    Cooked Roast Beef should be cut into 1/2 to 1-inch pieces.
  Combine milk and flour; stir into eggs.  Combine self-rising flour,
  salt and pepper.  Dip roast beef chunks in egg mixture and dredge in
  flour mixture.  Fry in hot deep fat until browned and heated through.
  Drain on absorbent paper towels and serve hot.

  NOTE:

  Serve in divided serving dish surrounded by pickles, cherry tomatoes,
  green pepper rings, carrot curls, celery sticks and parsley, as
  desired.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Dutch Spiced Beef
 Categories: Cyberealm, Meats, Beef
      Yield: 4 servings

      2 lb Beef Round Steak *
    1/8 ts Pepper
      1 ea Large Spanish Onion **
  1 1/2 tb Vinegar
      1 ea Bay Leaf
      4 ea Canned Spiced Onions
    1/2 ts Salt
      6 tb Butter
      1 tb Water
      1 ts Prepared Mustard
      2 ea Whole Cloves
     12 ea Strips Pimiento

  *    Steak should be 3/4 inch thick. ** Onion should be thickly
  sliced. Cut steak into 4 pieces; rub with salt and pepper.  Heat
  butter in large frying-pan until hot but not brown.  Brown meat on
  both sides; remove to platter.  Add sliced onions to frying-pan and
  fry lightly; remove from pan. Add water to frying-pan, scraping pan
  to loosen any bits of beef. Return meat to pan; cover with onion
  slices.  Add vinegar, mustard, bay leaf and cloves.  Cover and cook
  slowly 1 1/2 hours or until tender, turning every 1/2 hour.  Place
  steaks on serving platter.  Remove bay leaf and cloves and place
  onions on platter.  Granish each steak with 1 spiced onion and 3
  pimiento strips.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Apple and Butternut Squash Soup
 Categories: Soups, Fruits, Victoria, Cyberealm
      Yield: 10 servings

      3 tb Unsalted Butter
      1 lg Onion, chopped
      2 tb Curry Powder
      1 ts Chili Powder
  2 1/2 c  Chicken Broth
      3 lb Butternut Squash, peeled,
           Seeded and cubed (8 cups)
     21 oz Granny Smith Apples, peeled,
           Cored, and chopped (3 cups)
           Salt and Pepper
    1/2 c  Heavy Cream
  2 1/2 c  Chicken Broth
      1 tb Fresh Parsley, chopped, or
      1 tb Fresh Cilantro, chopped

  In a large heavy pot, melt butter over medium heat. Add onions and
  saute until translucent, about 5 minutes. Add curry powder and chili
  powder. Mix well. Cook, stirring occasionally, 5 minutes. Stir in 2
  1/2 cups chicken broth, squash, apples, and salt and pepper to taste.
  Brin to a boil. Reduce heat. Cover and simmer 30-45 minutes until
  squash is very tender, stirring occasionally.

  Strain soup, reserving liquid. Puree vegetables in a food processor in
  several batches. In same pot, combine vegetable puree, reserved
  cooking liquid, cream, and 2 1/2 cups chicken broth. Bring just to
  simmering. Ladle soup into warm bowls. Garnish with parsley.

  Source: Victoria Magazine, January 1994
  Typed by Katherine Smith

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Apple Tart
 Categories: Tarts, Fruits, Victoria, Cyberealm
      Yield: 8 servings

MMMMM---------------------------PASTRY--------------------------------
      2 c  All-Purpose Flour
      2 ts Sugar
    1/2 ts Salt
    2/3 c  Unsalted Butter, cut up
    1/4 c  Milk
      1    Egg Yolk

MMMMM------------------------APPLE FILING-----------------------------
     28 oz Golden Delicous Apples,
           Peeled, cored, and sliced
           1/4" thick (6 cups)
      1 tb Lemon Juice
      2 tb Sugar
      1 tb Sugar

MMMMM-----------------------APRICOT GLAZE----------------------------
    1/3 c  Apricot Jam
      1 tb Apricot Brandy

  Pastry:
  In a food processor combine flour, 2 ts sugar and salt. Add butter and
  pulse with on/off turns until mixture resembles fine cornmeal. Ib a 1
  cup measure, whisk milk and egg yolk until blended. With processor
  running, pour in egg mixture, processing until dough pulls away from
  sides of bowl and forms a ball. Form dough into a flat rectangular
  shape. Wrap in plastic wrap. Refrigerate for 20 minutes.

  Apple Filling:
  In a large bowl, toss sliced apples with lemon juice. Set aside.

  Assembly:
  Preheat oven to 425F. On a heavily floured surface, roll out pastry
  to 16x12" rectangle. Arrange pastry flat on a large baking sheet.
  Overlap apple slices in 3 lengthwise rows atop pastry, leaving a 1"
  border of pastry on all sides. Fold edge of pastry up to, and
  slightly overlapping apples. Press together seams of pastry at
  corners to seal. Pinch together and cracks in pastry along edges to
  hold in juices. Sprinkle apples with 2 tb sugar. Bake at 425F for
  25-30 minutes until apples are tender and crust is browned. Remove
  from oven and dust with 1 tb sugar, then brush with warm glaze. Cool
  tart on baking sheet set on rack.

  Apricot Glaze:
  While tart is baking, in a small saucepan stir apricot jam and apricot
  brandy over medium heat until melted. Press through a sieve.

  Source: Victoria Magazine, January 1994
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Grilled Garden Pizza
 Categories: Main dish, Appetizers, Low-cal
      Yield: 4 servings

    2/3 c  Warm water
      1 pk Active dry yeast
      1 tb Olive oil
      2 ts Sugar
  1 1/3 c  All-purpose flour
    3/4 c  Quick or old-fashioned oats
    1/4 c  Romano cheese
    1/2 c  Green pepper, sliced
    1/2 c  Red onion, thinly sliced
    1/4 c  Chopped fresh basil or
      2 ea Cloves of garlic
      4 ts Dried basil
      2 c  Plum tomatoes, thinly sliced
  1 1/2 c  Shredded part-skim mozzarella

    Combine first 4 ingredients; let stand 10 minutes or until foamy. In
  mixer bowl, combine flour and uncooked oats. On low speed of electric
  mixer, gradually add yeast mixture; mix an additional 2 minutes.
  (Dough will be soft.) Knead on floured surface 5 times. Place in
  medium bowl sprayed with no-stick cooking spray, turning once to coat.
  Cover; let rise in warm place 30 minutes or until almost doubled.
  Punch dough down; divide into 4 portions. On floured surface pat each
  into 6 inch circle. Grill over medium hot coals 2 to 4 minutes or
  until bottom is golden brown. Remove from grill. On browned side,
  layer remaining ingredients in order listed. Return to grill. Cover;
  cook 4 to 6 minutes or until bottom is golden brown and cheese begins
  to melt.   To bake in oven: Heat oven to 425 degrees. Spray cookie
  sheet with no-stick cooking spray or oil lightly. Pat each portion or
  dough into 6-inch circle onto prepared sheet. Layer with Romano, 1/2
  of mozzarella, bell pepper, onion basil garlic and tomatoes. Bake 25
  minutes or until crust in golden brown. Sprinkle immediately with
  remaining cheese.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chicken Fingers
 Categories: Low-cal, Appetizers
      Yield: 24 fingers

MMMMM----------------------CHICKEN FINGERS---------------------------
    3/4 lb Boneless/skinless chicken
      2 tb 2% yogurt
     12    Soda crackers, crushed
      1 ts Dried thyme
    1/2 ts Dried marjoram
    1/4 ts Curry powder
           Salt

MMMMM---------------------------SAUCE--------------------------------
    1/2 c  2% yogurt
      2 tb Catsup
      2 tb Finely chopped celery
      2 ts Soy sauce
    1/2 ts Chopped garlic
           Pepper

  Chicken Fingers: Trim chicken of all fat. Cut chicken into 8 even
  strips. In a bowl combine chicken strips and yogurt. Stir gently to
  coat each piece of chicken. In a shallow dish or plate, combine
  cracker crumbs, thyme, marjoram and curry. With fork, place each
  chicken strip in crumbs and roll to coat with crumbs. Place on a cake
  rack set in a baking pan or dish. Repeat with remaining chicken
  strips until all are coated and lined up in a single layer on rack.
  Bake in a 375 degree oven for 25 minutes or until crumbs are lightly
  browned and crisp. Remove from oven and sprinkle lightly with salt to
  taste.

  Sauce: Combine yogurt, catsup, celery, soy sauce, garlic, if desired
  and pepper to taste. Serve as a dip for Chicken Fingers.

  Makes 24 fingers, 3 Servings. 1 serving = 8 fingers and 4 Tablespoons
  Sauce
  :           3 protein choice
  :           1 starchy choice
  :           15 g carbohydrate
  :           22 g protein
  :           10 g fat
  :           1000 kilojoules
  :           238 calories

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Cheese Chips
 Categories: Low-cal, Appetizers
      Yield: 6 servings

    1/2 c  All purpose flour
    1/2 c  Whole wheat flour
    1/2 c  Parmesan cheese, grated
    1/2 ts Baking powder
        pn Pepper
        pn Curry powder
        pn Salt
      2 tb Butter
      1 md Egg, lightly beaten
      2 tb Water

  Reserve 1 tablespoon of the all purpose flour for flouring board. In a
  bowl, combine remaining all purpose flour, whole wheat flour, cheese,
  baking powder, pepper, curry, and salt. With 2 knives, cut in butter
  until mixture resembles coarse crumbs. Combine egg and water; stir
  into flour mixture until mixture can be gathered into a ball of
  dough. Knead dough on a lightly floured board 5-6 strokes. Roll out
  to 1/8 inch thickness. Cut into 2 inch triangles. Bake in a 350
  degree oven for 12-15 minutes or until lightly browned.

  Makes 36 chips, 6 servings 1 serving = 6 chips
  :           1 protein choice
  :           1 starchy choice
  :           15 g carbohydrate
  :            6 g protein
  :            6 g fat
  :          580 kilojoules
  :          138 calories

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Marinated Zucchini and Mushrooms
 Categories: Appetizers, Low-cal, Vegetables
      Yield: 8 servings

      8 oz Whole fresh mushrooms(3 cups
    1/4 c  Lemon juice
      2 tb Olive oil or vegetable oil
      1 tb Sugar
    1/4 ts Salt
    1/4 ts Crushed tarragon or oregano
    1/4 ts Pepper
      1 x  Garlic clove, minced

  2  x  small zucchini and/or summer squash, bias sliced into 1/2" thick
  :           slices (2 cups)
  1  x  small sweet red pepper, cut into square pieces (1/2 cup)
    Place mushrooms, zucchini or summer squash and red pepper in
  plastic bag set in deep bowl.
    For marinade, in small mixing bowl stir together lemon juice, oil,
  sugar, salt, tarragon or oregano, pepper, and garlic. Mix well. Pour
  marinade over veggies in bag. Seal bag. Marinate vegetables in fridge
  for 8 hrs or overnight, turning bag occasionally.
    To serve, pour veggies and marinade into serving dish. Serve with
  toothpicks. Makes 8 (2/3 cup) servings.
    Per serving: 23 calories, 1 g protein, 3 g carbohydrates, 1 g fat,
  0 mg cholesterol, 19 mg sodium, 188 mg potassium.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Cheesy Vegetable Spread
 Categories: Appetizers, Cheese/eggs, Dips
      Yield: 6 servings

      1 c  Shredded Farmer Cheese(4 oz)
      3 tb Plain Yogurt
      1 ts Lemon juice
      1 ts Soy sauce
    1/4 c  Chopped Apple
    1/4 c  Chopped Carrot
      2 tb Finely chopped Celery
      2 tb Chopped Pecans
      2 tb Currants
      1 tb Toasted Wheat germ
    1/2 ts Curry powder

   In food processor, process cheese, yogurt, lemon juice, and soy sauce
  until smooth.
   Stir in remaining ingredients. Use as a spread on crackers, whole
  wheat bread, or pita crisps, or stuffed into pita pockets.
      Makes 1 1/2 cups
  Variations: - substitute shredded Cheddar for the farmer cheese
  :           - mayonnaise may be substituted for the yogurt
  :           - Chop veggies small, spread mixture on split pitas, and
  place
                under preheated broiler for about 3 minutes
  :           - serve as accompaniment to soups or salads
  :           - use as a sandwich spread
  Spread may be made in advance, and refrigerated 3-4 days.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Morels with Calvados
 Categories: Appetizers, Mushrooms, Victoria, Cyberealm
      Yield: 4 servings

      1 tb Unsalted Butter
      1 lb Morel Mushrooms, sliced
           Lengthwise
           Lemon Juice
           Salt and Pepper
    1/4 c  Calvados
    1/2 c  Heavy Cream
      1 ts Fresh Tarragon, chopped or
    1/2 ts Dried Tarragon
           Hot Cooked Pasta

  Melt butter in a medium skillet over medium heat. Saute morels in
  butter, sprinkling with lemon juice, salt and pepper to taste. Cook,
  stirring often, until morels give up all their liquid, about 6
  minutes. Stir in Clavados, then cream. Boil gently to reduce sauce
  and thicken slightly. Stir in tarragon. Serve as an appetizer over
  hot cooked pasta.

  Source: Victoria Magazine, April 1994
  Typed by Katherine Smith

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Belgian Endive Salad
 Categories: Salads, Mushrooms, Victoria, Cyberealm
      Yield: 4 servings

MMMMM--------------------------MARINADE-------------------------------
    1/3 c  White Wine Vinegar
    2/3 c  Olive Oil
    1/2 ts Salt
    1/2 ts Sugar

MMMMM--------------------BELGIAN ENDIVE SALAD-------------------------
      4    3 ounce Belgian Endives
           Assorted Wild or Pickled
           Mushrooms
           Assorted fresh herbs and
           Pesticide-free edible
           Flowers
           Pickled Ginger, sliced
      1    Plum Tomato

  Marinade:
  In a screw-top jar combine wine vinegar, olive oil, salt and sugar.
  Cover and shake well. Set aside.

  Belgian Endive Salad:
  Cut Belgian endive into fan shapes. Using a large knife, cut each
  endive lengthwise from endive tips to base, cutting to but not
  through the base. Turn endive a quarter turn and cut lengthwise
  again. This now forms 4 large "petals." Cut each quarter lengthwise
  again to form 8 "petals" that are still held intact by the base.

  Run cold water into center of each endive. Drain. Arrange in a shallow
  dish. Shake marinade and pour over endive. Marinate 10 minutes,
  spooning marinade over endive twice. Remove endive from marinade with
  a slotted spoon. Drain on paper towels, patting gently to remove
  excess marinade.

  On each of 4 serving plates, spread out an endive "fan." Scatter
  mushrooms over endive. Decorate endive "petals" with fresh herbs and
  flowers to resemble a flower arrangement. Arrange ginger on each
  endive near base. Halve tomato crosswise, using a zigzag cut. Remove
  pulp and seeds. Cut each tomato half in half again, lenghtwise. Fit a
  tomato quarter over base of each endive to form a "vase."

  Source: Victoria Magazine, April 1994
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Hot & Spicy Chicken Nuggets
 Categories: Cyberealm, Snacks, Poultry
      Yield: 3 dozen

      8 oz PHILADELPHIA Brand soft
           Cream Cheese
    1/2 c  Salsa
      2 tb Milk
    1/2 ts Cumin [ground]
    1/2 ts Onion powder
    1/2 ts Garlic powder
    3/8 ts Cayenne pepper
      2 pk [10.5 oz] frozen chicken
           Nuggets

  1)      Stir together all of the ingredients except the chicken
  nuggets in a small bowl, until well blended... then chill...
  2)      Prepare the chicken nuggets according to the package
  directions... 3)      Serve with the dip...

  This creamy salsa dip is a natural accompaniment for popular chicken
  nuggets...

  From the Philadelphia Brand Cream Cheese Finest Recipe Collection and
  Fred Goslin on Cyberealm Bbs... Home of KookNet at (315) 786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pizza Rolls
 Categories: Cyberealm, Snacks
      Yield: 12 servings

      1 lb Frozen italian bread dough
           [thawed]
      8 oz PHILADELPHIA Brand soft
           Cream Cheese with herb
           & garlic
  1 1/2 c  KRAFT shredded low moisture
           .part-skimmed Mozzarella
           Cheese
    3/4 c  Pepperoni [chopped]
    1/3 c  Green pepper [finley chopped
      1 tb Olive oil
    1/2 ts Italian seasoning

  1)      Roll the dough to 15"x20" rectangleon a floured surface...
  Spread the cream cheese over the dough to within 1" of the edges...
  2)      Sprinkle the mozzarella cheese, pepperoni, and the peppers
  over the cream cheese and roll the dough from the LONG sides,
  pressing the edges together to seal... Brush the top and sides with
  the olive oil and sprinkle with the italian seasoning...
  3)      Cover and let rise in a warm place for 1 hour... and preheat
  your oven to 350...
  4)      Bake 30 to 35 min or until golden brown... Slice and serve...

  From the Philadelphia Brand Cream Cheese Finest Recipe Collection and
  Fred Goslin on Cyberealm Bbs, home of KookNet at (315) 786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Hogan's Nuclear Chicken Wings
 Categories: Poultry, Appetizers, Nets
      Yield: 2 servings

     24 ea Chicken Wings, Separated
      2 tb Vegetable Oil
    1/4 ts Garlic Powder
      3 tb Habanero Sauce
      3 tb Tabasco Sauce
           Ground Red Pepper to taste
      1 tb White Vinegar
    1/4 c  Brown Sugar
      1 c  Bleu Cheese Salad Dressing
           Leaf Lettuce for platter

  These chicken wings are quite easy to prepare. Adjust the amount of
  Tabasco sauce and Habanero sauce to your own tastes.  I recommend
  though that you just cool them by dipping them in the bleu cheese
  salad dressing rather than decreasing the hot sauces.

   Preheat oven to 375F.  In a medium sized mixing bowl combine
  vegetable oil, garlic powder,
    Tabasco sauce, habanero sauce, vinegar and brown sugar.  Separate
  tips from wings.  Place tips and wings on cookie sheet(s).  Using a
  pastry brush, coat the wings with the sauce mixture.  Sprinkle
  ground red pepper over wings and tips.  Bake wings for 15 to 20
  minutes or until browning has occurred.  Arrange wings on leaf
  lettuce and serve with your favorite beverage.  Dip wings in bleu
  cheese salad dressing for some cooling affect.

  NOTE: These wings can also be cooked on the barbeque. Wings should be
        grilled for the same amount of time over medium high heat coals.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Cream Cheese in Sour Dough
 Categories: Appetizers
      Yield: 8 servings

      8 oz Cream Cheese
      8 oz Sour Cream
      1    Jar Armour Dry Beef (Chop)
      4 oz Grated Chedder Cheese
      1 ds Lea & Perrins Sauce
      1    Garlic To Taste
      1    Tabasco To Taste
      3    Chopped Green Onions
      1    Round Sour Dough Bread Loft

  Combine all ingredients and mix until well blended.  Hollow out
  center of the Sour Dough round and place cheese mixture in the
  hollowed out cavity. Wrap the round in foil and bake at 350F for 45
  minutes. Tear sour dough removed from round into pieces and use for
  dipping.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Croutes Au Fromage
 Categories: Appetizers
      Yield: 46 servings

  1 1/2 c  Flour
    1/2 ts Salt
    1/8 ts Cayenne Pepper
      6 tb Unsalted Butter *
      1 c  Sharp Cheddar Cheese, Coarse
      3 tb Heavy Cream
      1 lg Egg, Beaten Lightly
  1 1/2 c  Swiss Cheese, Fine Shredded
      3 tb Butter, Softened

  * Butter should be cut into small bits.
  ~---------------------------------------------------------------------
  ~-- Into a bowl, sift together the flour, salt, and cayenne.  Blend
  in the butter and Cheddar cheese.  Stir in the cream, stirring until
  the mixture forms dough.  Chill, wrapped in wax paper, for 2 hours.
  Roll out dough 1/16-inch thick on a lightly floured surface and cut
  into rounds, using a 1-1/2-inch cutter.  Reroll scraps and cut out
  more rounds. Arrange on baking sheets, brush them lightly with the
  egg, and bake in the middle of a preheated 450F oven for 5-7
  minutes, or until browned lightly. In a small container, cream
  together the Swiss cheese and softened butter. Arrange half the
  rounds, bottom sides up, on baking sheets. Divide the cheese mixture
  among them. Make sandwiches by pressing the remaining rounds on top
  and pressing lightly.  Bake the croutes in the 450F oven for 4
  minutes, or until the cheese is just melted.  Makes 46 croutes. A
  Gourmet Magazine 1969 Favorite.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Roasted Eggplant Dip
 Categories: Dip, Appetizers, Vegetables, Vegan
      Yield: 8 servings

  1 1/2 lb Eggplant, halved lengthwise
      2    Plum Tomatoes, halved
      1 sm Onion, quartered
      4 lg Cloves Garlic, unpeeled
      1    Sprig Fresh Thyme, or
      1 pn Dried Thyme Leaves, crumbled
      2 tb Olive Oil
           Fresh Parsley, minced
           Toasted Pita Bread Triangles

  Preheat oven to 400F. Place eggplant, skin side up, in a large
  roasting pan. Add tomatoes, onion, garlic and thyme. Drizzle oil
  evenly over wegetables. Bake until eggplant is very tender when
  pierced with a knife, about 50 minutes. Cool vegetables slightly.

  Peel eggplant and garlic. Transfer eggplant pulp, garlic, tomatoes,
  onion and any liquid in bottom of pan to the work bowl of a food
  processor. Add thyme leaves, discarding stem. Puree until smooth.
  Transfer to a bowl and season with salt and pepper. (Can be prepared
  1 day ahead; refrigerate.) Garnish with parsley and serve dip at room
  temperature with pita bread triangles.

  Source: Unknown
  Typed by Katherine Smith

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Cheese Fondue
 Categories: Cheese, Appetizers, Dip
      Yield: 4 servings

      1    Clove Garlic, halved
      1 c  Chicken Broth
      1 ts Lemon Juice
      2 c  Gruyere Cheese, grated
      2 c  Cheddar Cheese, grated
      2 ts Cornstarch
      1 ds White Pepper
      1 pn Nutmeg, grated
    1/2    Loaf of Favorite Bread
      2    Apples, sliced

  Rub inside of fondue pot with cut garlic clove. Place pot on stove,
  pour in chicken broth and lemon juice, and cook iver medium heat unol
  bubbly. Turn heat to low, and gradually stir in cheeses with a wooden
  spoon. Blend in cornstarch, and continue to cook, stirring
  constantly. In about 2-3 minutes, mixture ahould be thick and smooth
  (do not allow fondue to boil.) Season with salt and pepper and
  nutmeg. Place fondue pot on it's stand at the table, without the
  burner. Serve with bread cubes and apple slices.

  Source: Seventeen Magazine, February 1994
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: White Bean Dip
 Categories: Dip, Appetizers, Beans
      Yield: 2 cups

      1 lg Clove Garlic, peeled and
           Chopped
      1 md Jalapeno Pepper, seeded and
           Coarsley chopped
     30 oz Can White Kidney Beans,
           Drained, rinsed and drained
    3/4 c  Plain Low-Fat Yogurt
      4 ts Lime Juice
    1/4 ts Ground Cumin
    1/4 ts Salt
    1/8 ts Cayenne Pepper
      1 md Tomato, seeded and finely
           Chopped
      2 ts Parsley, finely chopped

  Put the garlic and jalapeno in a food processor and chop very finely.
  Add the beans and process to a paste; scrape down the sides of the
  processor bowl.

  Add the yogurt, lime juice, cumin, salt and cayenne pepper. Process
  until smooth. Transfer to a bowl and stir in most of the tomato and
  parsley, saving a little to garnish the top.

  The dip can be covered and refrigerated at this point. Heat in a
  double boiler or in a water bath on top of the stove. Serve dip warm,
  garnished with a little tomato and parsley. Serve with vegetables or
  tortilla chips.

  Source: San Francisco Examiner
  Typed by Katherine Smith

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Fruit Kebabs with Yogurt Dip
 Categories: Appetizers, Dip, Fruits
      Yield: 4 servings

    3/4 c  Plain Yogurt
      2 tb Confectioner's Sugar
      1 tb Lemon Juice
      1 tb Seedless Grapes
      1 c  Pineapple Cubes
    3/4 c  Strawberries
      1    Orange, peeled and sectioned
    1/2 c  Fresh Blueberries

  To prepeare fruit dip, put yogurt, confectioner's sugar and lemon
  juice in a small mixing bowl. Blend ingredients with a mixing spoon
  until mixture is smooth. Chill until serving time.

  Pierce fruit onto wooden skewers, alternating types of fruit for a
  colourful mix.

  Spoon dip into a serving platter bowl and place at center of serving
  platter, then arrange skewers around bowl.

  Source: Medford Mail Tribune, 3 May 1994
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Emerald Dip and Shamrock Shrimp
 Categories: Appetizers, Dip, Seafood, St. pat's
      Yield: 8 servings

MMMMM----------------------------DIP---------------------------------
      1 lb Spinach, stems removed, or
     10 oz Package Spinach
      2    Green Onions and Tops,
           Sliced
    1/2 c  Packed Parsley Sprigs
    1/2 ts Dried Dill Weel
    1/2 c  Plain Nonfat Yogurt
    1/2 c  Nonfat Sour Cream
    1/4 c  Nonfat Mayonnaise Dressing
      1 ts Anchovy Paste
    1/8 ts Ground Nutmeg
    1/8 ts Salt
      1 pn Ground White Pepper
      3 tb Fresh Lemon Juice

MMMMM---------------------------SHRIMP--------------------------------
      1 c  Parsley Sprigs
      1 c  Water
      2 tb Fresh Lemon Juice
      1    Clove Garlic, halved
      1 ts Dried Tarragon Leaves
    1/8 ts Cinnamon
    1/8 ts Salt
      1 lb Large Shrimp, in shells
           Vegetable Cooking Spray

MMMMM--------------------------CRUDITES-------------------------------
      2 c  Broccoli Florets
      4 oz Snow Peas
      2    Green Peppers, cut into
           Rings or strips
      1 md Zucchini, cut into spears or
           Sliced

  Dip:
  In a large pot, place spinach with water that clings from washing.
  Cook covered over mdium heat until completely wilted, about 5-7
  minutes. Drain and rinse immediately under cold water. Place spinach
  in strainer and press to extract as much liquid as possible. In a
  food processor, place spinach with green onions, parsley and dill
  weed; process to puree. Add remaining dip ingredients except lemon
  juice; process until smooth. Stir in lemon juice to taste.
  Refrigerate until ready to serve.

  Shrimp:
  In a blender, process all ingredients except shrimp and cooking spray
  until smooth. Let mixture stand in blender contantainer 5 minutes, or
  until green part rises to top, leaving water below.Shell shrimp,
  leaving tails intact if desired. In a baking dish, arrange shrimp in
  a single layer; spray ightly with cooking spray, tossing to coat.
  Spoon parsley mixture evenly over shrimp, discarding water at bottom
  of container. Turn shrimp to coat with parsley mixture. Spray a large
  nonstick skillet with cooking spray; heat over medium-high heat. Add
  1/4 of the shrimp and saute, turning over once, just until opaque in
  center, 1-2 minutes. (Be careful not to overcook.) Remove shrimp to
  plate. Wipe out skillet and repeat with remaining shrimp in three
  batches. Serve shrimp warm, room temperature or cold; refrigerate if
  not serving within one hour. Serve shrimp and dip with crudites
  arranged on a platter.

  Per Serving: Shrimp: Calories: 85, Protein: 13g, Fat: 1g, Cholesterol:
  90mg, Fiber: 2g, Sodium: 133mg.
  Dip: Calories: 45, Protein: 3g, Carbohydrate: 8g, Fat: .5g,
  Cholesterol: 5mg, Fiber: 1g, Sodium: 207mg.

  Source: Medford Mail Tribune, March 1994
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Hogan's Nuclear Chicken Wings
 Categories: Poultry, Appetizers, Nets
      Yield: 2 servings

     24 ea Chicken Wings, Separated
      2 tb Vegetable Oil
    1/4 ts Garlic Powder
      3 tb Habanero Sauce
      3 tb Tabasco Sauce
           Ground Red Pepper to taste
      1 tb White Vinegar
    1/4 c  Brown Sugar
      1 c  Bleu Cheese Salad Dressing
           Leaf Lettuce for platter

  These chicken wings are quite easy to prepare. Adjust the amount of
  Tabasco sauce and Habanero sauce to your own tastes.  I recommend
  though that you just cool them by dipping them in the bleu cheese
  salad dressing rather than decreasing the hot sauces.

   Preheat oven to 375F.  In a medium sized mixing bowl combine
  vegetable oil, garlic powder,
    Tabasco sauce, habanero sauce, vinegar and brown sugar.  Separate
  tips from wings.  Place tips and wings on cookie sheet(s).  Using a
  pastry brush, coat the wings with the sauce mixture.  Sprinkle
  ground red pepper over wings and tips.  Bake wings for 15 to 20
  minutes or until browning has occurred.  Arrange wings on leaf
  lettuce and serve with your favorite beverage.  Dip wings in bleu
  cheese salad dressing for some cooling affect.

  NOTE: These wings can also be cooked on the barbeque. Wings should be
        grilled for the same amount of time over medium high heat coals.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Sausage Balls #1
 Categories: Appetizers
      Yield: 10 servings

      1 lb Bulk Sausage (Hot Or Mild)
      2 c  Sharp Chedder Cheese Grated
      3 c  Bisquick
    1/3 c  Water

  Combine all ingredients and shape into balls the size of walnuts.
  Bake on cookie sheet at 350F for 15 minutes. Makes about 5 dozen.
  NOTE: defrost and reheat at 350F.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: FRESH ARTICHOKES WITH MUSTARD SAUCE
 Categories: Appetizers, Nets
      Yield: 8 servings

      4 lg Globe artichokes
      1 c  Water
      2 tb Vinegar
      1 tb Whole pickling spices
      1 c  Prepared brown mustard
    5/8 oz Pk Italian salad dressing mix
      2 tb Vinegar or dry white wine
        dr (few) Tabasco sauce
      1 ts Worcestershire sauce

  1. Wash artichokes carefully and drain. Slice off upper tip of each
  artichoke with a sharp knife. With kitchen shears, trim off the
  thorny ends of the leaves. The stems should be cut off even with the
  base of the artichoke. 2. Combine water, vinegar and pickling spices
  in a deep, 3-quart, heat-resistant, non-metallic casserole. 3. Heat,
  uncovered, in Microwave Oven 5 minutes or until mixture comes to a
  boil. 4. Place artichokes upright in casserole. 5. Heat, covered, in
  Microwave Oven 12 to 15 minutes. 6. Cook until bases are tender when
  pierced with a fork and lower leaves pull away easily. Set aside. 7.
  In a small bowl combine remaining ingredients. 8. If desired, heat
  mustard sauce, uncovered, in Microwave Oven 1 1/2 minutes or until
  heated through. 9. Dip leaves into mustard sauce.

  Tip: If desired, the leaves may be removed and arranged on a platter
  before serving. The fuzzy choke should be removed and the heart of
  the artichoke cut for serving.

  From _The New Deluxe Sharp Microwave Oven Cookbook_

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Almond Fried Shrimp
 Categories: Cyberealm, Fish, Appetizers
      Yield: 4 servings

      1 c  All purpose flour
      1 pn Salt
      2 c  Milk
      4 ea Eggs
     12 ea Uncooked jumbo shrimp
  1 1/2 c  Sliced almonds (5 oz)
      6 c  Vegetable oil

  Peel, devein and butterfly shrimp, leaving tails intact. Line large
  baking sheet with waxed paper. Place flour in medium bowl; add salt.
  Whisk milk and eggs in large bowl. Dredge shrimp (not tails) in
  seasoned flour; shake off excess. Dip shrimp (not tails) in milk
  mixture. Press almonds over shrimp, coating all but tails. Place
  shrimp on prepared sheet. Curl tails up over shrimp. Freeze until
  firm, about 1 1/2 hours. (Can be prepared up to 1 day ahead. Cover
  with foil.) Heat oil in heavy large saucepan to 350~. Loosen shrimp
  from paper. Add frozen shrimp to oil in batches and cook until deep
  golden brown, about 3 minutes. Transfer to paper towels using slotted
  spoon. Let drain. Divide shrimp among plates. Serve with cocktail
  sauce, tartar sauce and lemon wedges.

  Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Andie's Brunch
 Categories: Cyberealm, Breakfast
      Yield: 8 servings

      6    Eggs
     16 sl Bread
  1 1/2 c  Shredded cheddar cheese
     10 sl Ham
      3 c  Milk
    1/2 ts Dry mustard
    1/2 ts Salt
    1/2 c  Butter
      1 c  Cornflakes

  "Butter both sides of the 16 slices of bread. Place 8 slices in a 8 x
  10 pan which is 2" deep.Cover the bread with the sharp cheese and ham
  slices. Top this with the remaining 8 slices of bread. Mix the eggs,
  milk, mustard, and salt together. Pour over the casserole and
  refrigerate overnight. The next morning, combine 1/2 cup butter and
  the cornflakes, and put on top of the casserole. Bake for 1 hour at
  350F. This is great when you have company!"
  Originally posted by Andrea Cassoni
  Typed for you by Linda Fields Cyberealm BBS Watertown NY 315-786-1120

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Hearty Chicken & Rice Soup
 Categories: Cyberealm, Soups, Low-cal, Low-fat
      Yield: 8 servings

     10 c  Chicken broth
      1 md Onion
      1 c  Celery [sliced]
      1 c  Carrots [sliced]
    1/4 c  Parsley [snipped]
    1/2 ts Black pepper
    1/2 ts Thyme leaves [dried]
      1    Bay leaf
  1 1/2 c  Chicken [cubed]
      2 tb Lime juice
           Lime slices for garnish

  1)      Combine the broth, onion, celery, carrots, parsley, pepper,
  thyme, and bay leaf in a dutch oven, and bring to a boil over high
  heat, stirring once or twice...
  2)      Reduce heat to low and simmer, uncovered, 10 to 15 min., then
  add the chicken and simmer for 5 to 10 min. more or `til the chicken
  is done...
  3)      Remove and discard bay leaf, stir in the rice and lime juice
  just before serving... garnish with lime slices...

  Calories... 184    Cholesterol... 23mg    Fat... 4g    Sodium...
  1209mg

  From the All New Diet Cookbook and Fred Goslin on Cyberealm Bbs, home
  of KookNet, in Watertown NY (315) 786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Summer Fruit Salad
 Categories: Cyberealm, Fruits, Salads, Low-cal
      Yield: 6 servings

      1    Fresh pineapple {DOLE}
      2    Oranges {DOLE} [peeled
           & sliced]
      2    Bannanas {DOLE} [peeled
           & sliced]
      1 c  Strawberries {DOLE}[halved]
           Strawberry/bannana yogert
           Dressing (rec. follows)
           Orange/bannana yogurt
           Dressing (rec. follows)

  1)      Cut the pineapple in half lengthwise thru the crown, and
  remove the fruit with a curved knife leaving the shell intact. Trim
  off the core and cut the fruit into chunks...
  2)      In a large bowl combine the all of the different fruits, and
  spoon into the pineapple shells... chill and serve with your choice of
  dressing...
  ---------------------------------------------------------------------
  Strawberry/bannana yogurt dressing:
  Combine 6 strawberries, 1 ripe, sliced bannana, and an 8 oz vanilla
  yogurt, along with 1 tb of brown sugar or honey in a blender... Blend
  `til smooth.

  Orange/bannana yogurt dressing:
  Grate the peel from  an orange and then juice it (1/3 cup)...
  combine the orange peel & juice, 1 ripe bannana peeled, 1 8 oz carton
  of vanilla yogurt and 1 tb of honey or brown sugar, in a blender and
  blend `til smooth.

  per serving w/ 1 tb of dressing;
  Calories... 143    Cholesterol... 4mg    Fat... 2g    Sodium... 15mg
  ---------------------------------------------------------------------

  Chef Freddy's variation:
  Combine all of the fruits with a large tub of non-dary low-cal whipped
  topping, and 1 cup of shredded cocaonut, THEN spoon into pineapple
  halves and serve...

  From the ALL NEW DIET COOKBOOK and Fred Goslin, on Cyberealm Bbs,home
  of KokNet, in Watertown NY (315) 786-1120

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Bruschetta Romana Piccante (Spicy Roman Bruschetta)
 Categories: Appetizers, Italian, Nets
      Yield: 4 servings

    3/4 ts Red wine vinegar
    1/4 c  Olive oil
      6 tb Parsley, chopped
      3 tb Basil, chopped
    1/2 ts Garlic, minced
    1/8 ts Red pepper flakes -=OR=-
      1 ea Red chili, minced
      2 tb Fresh breadcrumbs, if needed
      6 sl Italian country-style bread,
           -- cut 3/4" to 1" thick &
           -- halved
      1 tb Olive oil

  Whisk together the vinegar & oil.  Stir in the parsley & basil.  Add
  the garlic & pepper flakes.  Leave for 2 hours to let the flavours
  meld. If the mixture seems to thin, add the breadcrumbs.

  Grill or toast the bread slices.  While they are still warm, brush
  with a little olive oil, spread with the bruschetta topping & serve.

  Carol Field, "Italy in Small Bites"

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Crostini ai Pepperoni Arrostiti (Crostini with Sweet Pepp
 Categories: Appetizers, Italian, Nets
      Yield: 6 servings

      3 ea Red bell peppers
      3 tb Olive oil
  1 1/2 ea Garlic cloves, minced
           Salt & pepper
      3 tb Parsley, chopped
      6 sl Crostini, cut 1/2" thick &
           -- grilled

  Roast, seed & slice the peppers.  Warm the olive oil in a large saute
  pan. Add the sliced peppers & garlic & cook over low heat for 5 to 10
  minutes, being careful not to let the garlic burn.  Add the salt,
  pepper & parsley & cook for another 2 minutes.

  Either ladle the mixture onto the grilled bread or puree the mixture &
  spoon over the crostini.

  Carol Field, "Italy in Small Bites"

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Focaccia Rustica (Country Focaccia with Red Pepper Toppin
 Categories: Appetizers, Italian, Nets
      Yield: 2 focacce

MMMMM---------------------------DOUGH--------------------------------
      2 md Garlic cloves, crushed
      2 tb Olive oil
  2 1/2 ts Dried yeast
  1 1/3 c  Warm water
  3 3/4 c  Unbleached all-purpose flour
  1 1/2 ts Salt
     20 ea Sage leaves, roughly chopped

MMMMM--------------------------TOPPING-------------------------------
      3 ea Red or yellow bell peppers
      3 md Red onions, thinly sliced
    1/4 c  Olive oil
      4 md Ripe tomatoes, seeded &
           -- squeezed dry
           Basil leaves
      1 ts Salt

  Warm the garlic cloves in the olive oil over low heat until the garlic
  begins to brown.  Discard the garlic & let the oil cool.  Meanwhile
  whisk the yeast into the water & let proof for 10 minutes.  Add the
  cooled olive oil.  Stir in the salt, flour & herbs & mix well.  Knead
  by hand for 6 to 8 minutes.  Place dough into a lightly oiled bowl,
  cover & let rise until doubled.

  Divide the dough in half & set each piece on an oiled 10 1/2" X 15
  1/2" baking sheet  Stretch the dough to cover as much of the sheet as
  possible. Cover & let it relax for 15 minutes.  Dimple & stretch the
  dough some more. Let rise until it is puffy, about 50 minutes.

  While it is rising, roast, peel & slice the peppers into thin strips.
  Saute the onions in the 1/4 c olive oil over very low heat for 20 to
  25 minutes until they are soft & limp.

  Preheat the oven to 400F.  Lightly dip your fingers into the remaining
  olive oil & dimple the tops of the dough.  Divide the vegetables
  evenly in half & distribute them over the focacce.  Sprinkle with
  basil & salt Bake for 25 to 30 minutes until the dough is crispy on
  the edges. Cool briefly & then remove from the sheets & let cool on
  racks. Serve at room temperature.

  Carol Field, "Italy in Small Bites"

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pomodori Sott'Olio (Marinated Sun-Dried Tomato Topping)
 Categories: Appetizers, Italian, Nets
      Yield: 10 servings

      4 oz Sun-dried tomatoes
    3/4 c  Red wine vinegar
      1 c  Basil leaves
    1/8 ts Red pepper flakes
      1 ts Garlic cloves, sliced
      1 pn Salt
      1 c  Olive oil

  Soak the tomatoes in 3/4 c warm water & 3/4 c warm vinegar for 2 to 3
  hours.  Drain & set on a kitchen towel. Pat dry.

  Stir together the basil, red pepper flakes, garlic & salt.

  In a 12 ounce jar, alternate layers of the tomatoes with the basil
  mixture. Pour in the olive oil, making sure that it covers the top
  layer. Eliminate any air bubbles.  Screw on the lid & seal well.
  Marinate for 1 day before using.

  **NOTE: Do not use overly salty tomatoes.  Ensure that the tomatoes
  are dried by the sun & not by an oven & that they are not already
  preserved in oil.

  Serve with bread.

  Carol Field, "Italy in Small Bites"

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Taco Tartlets
 Categories: Appetizers
      Yield: 3 servings

           Meat shells:
      1 lb Ground beef
      2 tb Taco seasoning mix
      2 tb Ice water
           Filling:
      1 c  Sour cream
      2 tb Red taco sauce
      2 oz Chopped black olives
      1 c  Crushed tortilla chips,
           Divided
    1/2 c  Shredded Cheddar cheese

  To make Meat Shells, combine ingredients and mix well.  Press meat
  mixture into bottom and sides of tiny muffin pans and set aside.
  Combine sour cream, taco sauce, olives, and 3/4 cup of tortilla
  chips. Spoon filling into each shell, mounding slightly.  Combine
  remaining chips and cheese; sprinkle over each tartlet.  Bake at 375
  degrees for 10 minutes. Garnish with taco sauce. Randy Rigg

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: CROCKPOT MEATBALLS
 Categories: Appetizers
      Yield: 6 servings

      1    Jo Ferry
      2 lb Hamburger
      1 c  Breadcrumbs
      1    Egg
           Grated parmesan cheese
           Parsley and oregano
           Onion and garlic powder
           Milk
      1 cn Beer
      1 pk Ketchup; regular size

  Mix hamburg, breadcrumbs, egg, seasonings and milk together. Make
  small meatballs. Mix ketchup and beer in the crockpot and start to
  heat. You can put the raw meatballs into the sauce and simmer for
  several hours. I like to bake the meatballs first to get out most of
  the grease.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: SPAM Pinwheels
 Categories: Appetizers
      Yield: 16 servings

      1 lb Frozen bread dough, thawed
    1/4 c  Pizza sauce
      1 cn SPAM Luncheon Meat, cubed
           -(7 oz)
      2 c  Shredded Mozzarella cheese
      2 tb Chopped pepperoncini
           Pizza sauce

  Roll bread sough out on lightly floured surface to 12" square. Brush
  pizza sauce over bread dough. Sprinkle SPAM, cheese, and pepperoncini
  over dough. Roll dough, jellyroll fashion; pinch seam to seal (do not
  seal ends). Cut roll into 16 slices. Place slices, cut side down, on
  greased baking sheet. Cover and let rise in warm place 45 minutes.
  Heat oven to 350'F. Bake 20-25 minutes or until golden brown. Serve
  immediately with pizza sauce.

  NUTRITIONAL INFORMATION PER SERVING: Calories 146; Protein 8 grams;
  Carbohydrate 15 grams; Fat 6 grams; Cholesterol 19 milligrams; Sodium
  619 milligrams.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Super SPAM Cheeseball
 Categories: Appetizers
      Yield: 16 servings

      1 cn SPAM Luncheon Meat,
           -shredded (12 oz)
      2 c  Shredded Cheddar cheese
      1 pk Cream cheese, softened (3oz)
      2 tb Finely diced onion
     12 ts Prepared horseradish
      1 ts Worcestershire sauce
    1/2 ts Dry mustard
    1/2 ts Chili powder
    3/4 c  Chopped nuts
           Crackers

  In large bowl, combine SPAM, cheese cream cheese, onion, horseradish,
  Worcestershire sauce, dry mustard, and chili powder; mix well. Form
  into ball. Roll in nuts. Cover and refrigerate several hours or
  overnight. Remove from refrigerator 30 minutes before serving. Serve
  with crackers.

  NUTRITIONAL INFORMATION PER SERVING: Calories 152; Protein 8 grams;
  Carbohydrate 1 gram; Fat 13 grams; Cholesterol 37 milligrams; Sodium
  317 milligrams.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Spicy SPAM Party Dip
 Categories: Appetizers, Dips
      Yield: 4 cups

      2 pk Cream cheese, softened (8oz)
      1 cn SPAM Luncheon Meat (12 oz)
      2 tb Worcestershire sauce
      1 ts CHI-CHI's Salsa
        ds Cayenne pepper
      1 c  Finely chopped green or red
           -bell pepper
    1/2 c  Chopped celery
    1/4 c  Chopped onion
      2 tb Chopped cilantro
           Crackers, chips, and/or
           -vegetables

  In medium mixing bowl, combine cream cheese, SPAM, Worcestershire
  sauce, salsa, and cayenne pepper. Beat on medium speed until smooth.
  Stir in bell pepper, celery, onion, and cilantro. Cover and chill 1
  hour. Serve with crackers, chips, and vegetables.

  NUTRITIONAL INFORMATION PER SERVING: Calories 36; Protein 1 gram;
  Carbohydrate 0.5 gram; Fat 3 grams; Cholesterol 12 milligrams; Sodium
  79 milligrams.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Easy SPAM Triangles
 Categories: Appetizers
      Yield: 8 servings

      1 cn SPAM Luncheon Meat, cut into
           -small cubes (7 oz)
    3/4 c  Shredded gouda cheese
    1/2 c  Peeled, diced apple
      2 tb Onion sour cream dip
      1 pk Refrigerated pie crusts
           -(15 oz)
      1    Egg white, beaten
           Vegetable cooking spray
    1/4 ts Poppy seeds

  Heat oven to 425'F. In bowl, combine SPAM, cheese, apple, and dip.
  Cut one pie crust sheet into 8 wedges. Place 1/4 cup SPAM mixture in
  center of each wedge, spreading to within 1/2" of each edge. Moisten
  edges of pastry with egg white. Cut remaining pie crust sheet into 8
  wedges. Place over filling. Press edges of filled pastry firmly
  together using fork. Place on baking sheet coated with cooking spray.
  Brush with remaining egg white and sprinkle with poppy seeds. Bake
  15-20 minutes or until lightly browned.

  NUTRITIONAL INFORMATION PER SERVING: Calories 324; Protein 16 grams;
  Carbohydrate 19 grams; Fat 22 grams; Cholesterol 46 milligrams;
  Sodium 798 milligrams.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Night Before Shrimp Snacks
 Categories: Appetizers
      Yield: 4 servings

  1 1/2 lb Shelled & deveined shrimp
           Boiling water
    1/2 c  Pace Picante Sauce
      2 tb Vegetable oil
      2 tb Lime or lemon juice
      1 tb Drained capers (opt)
           Pimiento-stuffed olives

  Cook shrimp in boiling water just until they turn pink; drain and
  place in a plastic bag. Add Pace Picante Sauce, vegetable oil, lime
  or lemon juice and, if desired, capers. Add enough olives so there's
  one for each shrimp. Press out air, close bag securely and turn bag
  several times to blend ingredients well. Chill overnight, turning
  occasionally. For each appetizer, spear 1 shrimp and 1 olive on a
  cocktail pick; arrange on a platter and serve with additional Pace
  Picante Sauce

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Bruschetta
 Categories: Appetizers, Italian
      Yield: 4 servings

      2 lg Tomato
    1/4 ts Salt
      2 lg Basil leaves; fresh
      1    French bread baguette
      1 cl Garlic
      1 ea Jalapeno pepper
      1 tb Olive oil
      2 tb Parmesan cheese; grated
      1    Cutting board

  Cut tomato in small chunks, being careful not to lose juice.  Mince
  garlic, basil and jalapeno fairly fine. Do not discard jalapeno
  lining or seeds. Mix in bowl with other ingredients except bread and
  cheese. Refrigerate 1 or 2 hours until time to serve.  Spoon onto
  French bread slices and top with grated Parmesan cheese.

  From Gary Rolle, Calgary. Posted by Jack Busst, Calgary, Alberta, on
  the "Gourmet" echo 94/10/17

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Lobster En Casserole
 Categories: Fish, Appetizers, Microwave
      Yield: 4 servings

      2 tb Butter or margarine
      1 c  Soft bread crumbs
      1 tb Butter or margarine
    1/2    Clove garlic,
           -peeled and crushed
      2 tb Finely chopped onion
    2/3 c  Condensd Cheddar cheese soup
      4 oz Sliced mushrooms, drained
    1/4 c  Milk
      2 tb Dry sherry
      1 tb Chopped parsley
    1/2 c  Cooked peas, drained
  1 1/2 c  Cooked lobster, canned,
           Fresh or frozen, cubed

  1. In a small, heat-resistant, non-metallic bowl melt the 2
  tablespoons butter in Microwave Oven for 15 seconds. 2. Place soft
  bread crumbs in melted butter and coat with butter. Set aside. 3. In
  a deep, 2 1/2-quart, heat-resistant, non-metallic casserole place the
  1 tablespoon butter. Heat 15 seconds in Microwave Oven. 4. Add onion
  and garlic to melted butter and heat, uncovered, in Microwave Oven 2
  minutes or until onion is tender. 5. Stir soup and mushrooms into
  onions and garlic. 6. Gradually blend in milk, sherry and parsley. 7.
  Add peas to soup mixture. 8. Add lobster and bread crumb mixture to
  soup mixture. Stir to combine all ingredients. 9. Heat, uncovered, in
  Micro-rvave Oven 5 minutes or until sauce bubbles.

  From _The New Deluxe Sharp Microwave Oven Cookbook_

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Welsh Rarebit III
 Categories: Appetizers, Microwave
      Yield: 6 servings

      3    Eggs, at room temperature
     12 oz Bottle beer or ale
      3 c  Cheddar cheese, cubed
           (approximately 1 pound)
      3 tb Butter or margarine
  1 1/2 ts Dry mustard
  1 1/2 ts Worcestershire sauce
    1/8 ts Tabasco sauce
     12    Toast triangles (made from
      6 sl Of bread)
      6 sl Of ham cut into triangles
           -the size of bread triangles

  1. In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole
  beat eggs until well blended. Stir in remaining ingredients except
  toast and ham. 2. Heat, uncovered, in Microwave Oven 6 to 7 minutes
  or until cheese has melted and mixture has thickened. Stir mixture
  about once every minute. 3. Beat mixture with rotary beater or
  electric mixer until very smooth. 4. Spoon rarebit over 2 toast
  triangles that have been topped with ham triangles.

  From _The New Deluxe Sharp Microwave Oven Cookbook_

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Marinated Mushrooms - Buon'Appetito
 Categories: Vegetables, Appetizers
      Yield: 6 servings

    1/2 c  Olive oil
    1/4 c  Red wine vinegar
      3 tb Lemon juice
      1 c  Water
      2    Garlic cloves, chopped
      1 ts Thyme, dried
      1    Bay leaf
      1 tb Tomato paste
      1 ts Peppercorns
      1 ts Coriander seeds (optl)
      1 lb Mushrooms, small, button
      1 tb Brandy
           Salt to taste

MMMMM--------------------------GARNISH-------------------------------
      2 tb Parsley, chopped or
           Chives

  Terrific to serve with an aperitif before dinner. Mushrooms keep
  refrigerated for up to 2 weeks.

  1. Combine all ingredients except mushrooms, brandy and salt in a
  large pot. Bring to a boil and simmer for 5 minutes.

  2. Wipe mushrooms clean. If they are large, cut in halves or
  quarters. Add to simmering liquid.

  3. Cook together for 15 minutes or until mushrooms are tender. Remove
  mushrooms with slotted spoon the boil remaining liquid down about 5-10
  minutes or until 1/2 cup remains. Stir in brandy and season with salt.
  Strain over mushrooms and leave overnight. Garnish with parsley or
  chives before serving.

  LCBO Magazine (Spring 94)

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Los Angeles and Tijuana Caesar Salad
 Categories: Appetizers, Salads, Cyberealm
      Yield: 4 servings

      6 x  Anchovy Filets
      4 tb Milk
      1 c  Olive Oil
      1 cl Garlic, left whole
      4 sl French Bread,
           (cut into 1/2" cubes)
      1 x  Egg
      1 x  Head of Romaine Lettuce
      1 x  Juice from Small Lemon
           Salt and Pepper
      4 tb Parmesan Cheese, grated

  1) Soak the anchovies in the milk for 15 minutes. Rinse and pat dry on
     paper towels. Chop roughly. Cook the egg for 1 minute.

  2) Crush the garlic and leave in the oil for about 30 minutes. Heat
  all
     but 6 tb of the oil in a frying pan until hot. Fry the cubes of
  bread
     until golden brown, stirring constantly with a metal spoon for even
     browning. Drain on paper towels.

  3) Break the cooked egg into a bowl and beat well with the lemon
  juice,
     salt and pepper. Toss the lettuce with the remaining garlic oil and
     anchovies. Add the egg mixture and toss to coat well. Place in a
  clean
     serving bowl and sprinkle over the croutons and parmesan cheese.
  Serve
     at room temperature.

  From the kitchen of Peggy and Bruce Travers Cyberealm BBS Watertown NY
  315-786-1120

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Bruce's Favorite Caesar Salad
 Categories: Salads, Appetizers, Cyberealm
      Yield: 4 servings

      1 x  Head of Romaine Lettuce
      1 x  Tin of Anchovy Filets
      1 tb Fresh Ground Black Pepper
      4 cl Garlic
      1 x  Egg Yolk-use Extra Large Egg
      1 tb Prepared Hot Mustard
      3 ds Tabasco Sauce
      1 tb Worcestershire Sauce
    3/4 c  Olive Oil
           Red Wine Vinegar
      1 x  Lemon
           Fresh Grated Parmesan Cheese
           Croutons
    1/2 lb Bacon

  1) Cook the bacon until very crisp. Set aside and allow to drain on
  paper
     towels.

  2) Place egg in a glass of warm water and set aside until it reaches
  room
     temperature (10-15 minutes).

  3) Crush the garlic in a large wooden bowl. Add the anchovies and
  crush
     into a pulpy mass. Mix with black pepper.

  4) Add mustard, worcestershire sauce and tabasco. Separate the egg,
  keeping
     the yolk. If you can't find any extra large eggs then 2 small eggs
  is
     fine. Stir in each of these ingredients thoroughly as you add each
  one.

  5) SLOWLY add the oil from the anchovy tin, using a french whisk to
  mix.

  6) SLOWLY add olive oil, rapidly whipping until you get a thick
  paste. You
     may have to vary the amount of oil to achieve this (at least 3/4
  cup).

  7) Squeeze in some red wine vinegar to taste. Once around the bowl is
     usually enough.

  8) Squeeze in one lemon for the juice, again to taste.

  9) Just before serving, add the lettuce, croutons, crushed bacon and
     parmesan cheese. Toss Thoroughly.

  The trick to this is the dressing should be quite thick before adding
  the red wine vinegar and lemon juice.

  You may want to add more garlic, tabasco, worcestershire, mustard
  depending on how spicy you like your Caesar Salad.
  From the kitchen of Bruce and Peggy Travers, Cyberealm BBS Watertown
  NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Parmesan Straws
 Categories: Appetizers
      Yield: 5 dozen

      1 lg Egg white
      2 T  Olive oil
    1/4 t  Salt
    1/8 t  Cayenne (opt)
      6    Sheets Phyllo dough,
           -14 x 18"
    3/4 c  Freshly grated Parmesan
           -or Asiago cheese

  Preheat oven to 400 degrees.  Lightly coat 2 baking sheets with
  nonstick cooking spray or line with parchment peper.  In a small
  bowl, whisk together egg white, oil, salt and cayenne.  Lay a sheet
  of phyllo on a work surface with a short side toward you. Keep
  remaining phyllo sheets covered with plastic wrap or wax paper. With
  a pastry brush, lightly coat the lower half of the sheet with the
  egg-white mixture and sprinkle with about 2 t cheese.  Fold the upper
  half over to cover the lower half.  Brush the right half of the
  folded sheet with egg-white mixture, sprinkle with a heaping teaspoon
  of cheese and fold the left half over the cheese. Brush the bottom
  half of the folded sheet with the egg-white mixture, sprinkle with 1
  t cheese and fold the upper half over the lower half. Finally, brush
  the top with the egg-white mixture and sprinkle with 1 t cheese. Cut
  into ten 1/2" strips using a knife or serrated pastry cutter.  With a
  wide spatula, transfer the strips to the prepared baking sheet,
  placing them about 1/2" apart.  Repeat the procedure with the
  remaining 5 sheets of phyllo, egg-white mixture and cheese.  Bake the
  straws for 8 to 10 minutes, or until golden and crisp. Transfer to a
  rack to cool. (The straws may be stored in an airtight container at
  room temp for 1 week.) Per straw: 19 calories, 1 g protein, 1 g fat,
  3 g carbohydrate, 38 mg sodium, 1 mg cholesterol.  From Eating Well
  Magazine, Nov/Dec 93.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Cheese Puffs
 Categories: Appetizers
      Yield: 4 1/2 dozen

      1 T  Butter
      1 T  Olive oil
    1/2 t  Salt
    1/2 t  Cayenne pepper
      1 c  Flour
      2 lg Eggs
      4 lg Egg whites
    3/4 c  Plus
      2 T  Freshly grated Asiago or
           -Parmesan

  Lightly coat 2 baking sheets with nonstick cooking spray or line with
  parchment paper.  In a medium-sized saucepan, combine 1 cup water,
  butter, oil, salt and cayenne; bring to a boil over medium heat.
  Remove from heat and add flour all at once.  Stir with a wooden spoon
  until it forms a smooth paste.  Return the mixture to low heat and
  cook, stirring, for about 3 minutes, to dry the paste slightly.
  Remove from heat and cool for 2 minutes. Lightly whisk together eggs
  and 3 of the whites. With a wooden spoon, beat 1/4 of the egg mixture
  into the flour paste until absorbed. Repeat with 3 more additions of
  the egg mixture, until the paste is smooth and glossy.  Stir in 3/4 c
  of the cheese. Using a pastry bag or spoon, drop 1" mounds 1 1/2"
  apart on the prepared baking sheets. Lightly beat the remaining egg
  white and drush it over each puff. Sprinkle with the remaining 2 T
  cheese. Bake, one sheet at a time, for 20 to 25 minutes, or until the
  puffs are firm and well browned. Serve warm. (The puffs may be
  frozen, for up to 2 months and reheated for 10 minutes at 350
  degrees). Per puff:  24 calories, 1 g protein, 1 g fat, 2 g
  carbohydrate, 59 mg sodium, 10 mg sholesterol.  From Eating Well
  Magazine, Nov/Dec 93.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Avocado Veloute Soup
 Categories: Soups, Seasonal, Winter
      Yield: 6 servings

      6 T  Sweet butter
      1 c  Finely minced scallions
           -green part only
      2    Garlic cloves, mashed
  1 1/2 lg Ripe avocados
      1    Lemon, juice of
      4 T  Flour
      6 c  Hot chicken stock
           Salt
           Freshly ground white pepper
      3    Egg yolks
      1 c  Heavy cream
           Few drops Tabasco

MMMMM--------------------------GARNISH-------------------------------
           Finely minced fresh chives
    1/2 c  Heavy cream, whipped and
           -slightly salted

  In a small heavy saucepan melt 2 T butter.  Add the scallions and
  garlic and cook, covered, over low heat for 5 minutes or until the
  scallions are very soft but not browned.  Remove them to the top part
  of a blender. Add the coarsely mashed pulp of 1 large avocado.
  Sprinkle with 1/2 of the lemon juice and blend the mixture at high
  speed until it becomes a smooth puree. Set aside. In a large saucepan
  melt the remaining butter. Add the flour and cook the mixture,
  stirring constantly, for 2 minutes without browning. Add the hot
  chicken stock and whisk until the soup becomes slightly thick and
  very smooth.  Season the soup with salt and pepper and let it simmer,
  partially covered, for 30 to 40 minutes. In a mixing bowl combine the
  egg yolks, Tabasco and cream and blend them well. Fold the avocado
  puree into the cream and yolk mixture. Pour the mixture into the soup
  and, stirring constantly, heat the soup through without letting it
  come to a boil. Correct the seasoning and keep the soup warm. Peel
  the remaining 1/2 avocado and cut it into tiny cubes. Sprinkle with
  remaining lemon juice and add them to the soup just before serving.
  Serve the soup garnished with chives and a spoonful of whipped cream.
  NOTE: You may serve the soup cold and vary it by substituting Creme
  Fraiche for the whipped cream and fresh chervil for the chives.  From
  "Seasonal Kitchen, a Celebration of Fresh Foods" by Perla Meyers.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Lima Bean and Tomato Soup
 Categories: Native amer, Soups, Vegetables
      Yield: 6 servings

      1 lb Dried lima beans
      3 qt Water
      1 ea Sprig parsley
      2 ea Onions, sliced
    1/4 lb Salt pork
      3 ea Tomatoes, cored
      1 ea Chili pequin, crushed
      1 tb Salt

  Soak the beans in 1 1/2 quarts water for 3 1/2 hours; drain and rinse.
  Place in large, heavy kettle, cover with 1 1/2 quarts water, add
  remaining ingredients and simmer, slowly, for 1 hour.  Uncover and
  simmer for 1 additional hour.  Serve hot.

  From:  The Art of American Indian Cooking by Yeffe Kimbell and Jean
  Anderson, Avon Books (a division of The Hearst Corporation), New
  York, NY, 1965.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Sunflower Seed Soup
 Categories: Native amer, Soups
      Yield: 6 servings

      2 c  Shelled sunflower seeds
      3 ea Scallions with tops, sliced
      6 c  Water
      2 ea Pkg chicken broth, 5.4 g ea
      1 ts Salt

  Place all ingredients in a large saucepan and simmer, stirring
  occasionally, for 45 minutes.  Serve hot.

  From:  The Art of American Indian Cooking by Yeffe Kimball and Jean
  Anderson, Avon Books, New York, NY, 1965.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Iroquois Soup
 Categories: Native amer, Soups
      Yield: 4 servings

      4 ea Large mushrooms, sliced
      2 ea 10 1/2 oz cans beef consomme
      2 tb Yellow corn meal
      2 tb Minced parsley
      1 cl Garlic, crushed
    1/2 ts Basil
      1 ea Onion, thinly sliced
           Fresh ground pepper, dash
    1/4 ts Salt
           Haddock fillets, 12 oz
     10 oz Baby lima beans
    1/3 c  Dry sherry (optional)

  Place the mushrooms, consomme, corn meal, parsley, garlic, basil,
  onion, pepper and salt in a large saucepan, and simmer, uncovered,
  for 10 minutes.  Add haddock, lima beans, and sherry and simmer 20
  minutes, stirring occasionally, breaking haddock into bite-sized
  pieces.  Serve hot.

  The Iroquois were blessed with clear, cool lakes and sparkling
  streams, and both served up an abundance of fish.  Fish soup, or
  u'nega'gei, as the Iroquois called it, was a favorite.  One early
  recipe is described, "Fish of any kind is boiled in a pot with a
  quantity of water.  It is then removed and coarse corn siftings
  stirred in to make a soup of suitable consistency."  When wild onions
  and greens were available, they were usually tossed into the soup
  pot, adding both color and flavor.

  From:  The Art of American Indian Cooking by Yeffe Kimball and Jean
  Anderson, Avon Books, New York, NY, 1965.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Batter-fried Squash Blossoms
 Categories: Native amer, Appetizers, Vegetables
      Yield: 8 servings

      3 ea Dozen squash blossoms, pickd
           Just about to open (male
           Blossoms are larger)
      1 c  Milk
      1 tb Flour
      1 ts Salt
    1/8 ts Fresh ground pepper
    1/2 c  Cooking oil
           Paprika

  In a shaker jar, combine milk, flour, salt and pepper.  Place squash
  blossoms in large pie tin and gently pour the milk-flour mixture over
  them.  Heat the oil in a large heavy skillet until a drop of water
  will sizzle.  Fry the batter-coated blossoms in the hot oil until
  golden brown; drain on paper towels and sprinkle with paprika.  Serve
  hot.

  Squash blossoms are considered the greatest of delicacies by the Zuni.
  Choicest of all are the largest male flowers, which are carefully
  gathered from the vine, fried in deep fat, and served as an appetizer
  or used as a seasoning for vegetables, soups and stews.

  From:  The Art of American Indian Cooking by Yeffe Kimball and Jean
  Anderson, Avon Books, New York, NY, 1965.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Too Simple Cream of Chicken Noodle Soup
 Categories: Cyberealm, Soups/stews, Poultry
      Yield: 12 servings


MMMMM----------------------DESIRED...    CF---------------------------
      2 lg Chicken Breasts [bone in
           & skin on}
      2 lg Chicken Thighs [bone in
           & skin on]
      1 pk Green beans {frozen]
      1 pk Carrots [frozen]
      1 pk Corn [frozen]
      5 md Potatoes (thin skinned or
           Peeled) [" cubed]
      2 tb Minced onion
    1/4 c  Chicken bouillon (or 6
           Crushed cubes)
      1 lb (1 box) macaroni (or equiv-
           -alent amount of pasta)
      6 tb Butter
    1/3 c  Flour
  1 1/2 c  Milk
    1/2 tb Bell's Seasoning
    1/4 ts Sage [ground]
    1/4 ts Thyme [ground]

  1)      In a dutch oven, boil the chicken `til it is ready to fall of
  the bones; then remove from the broth and set aside...
  2)      Add the macaroni (or the pasta) and all of the veggies to the
  broth and cook `til tender..
  3)      Remove the skin, bone the chicken and slice/dice the meat to
  " to " pieces as desired and add to the broth...
  4)      Add the bouillon a little at a time `til the desired flavor is
  achieved, being sure to mix well, sampling as required...
  5)      In a small bowl, melt the butter, then wisk in the flour to
  form a paste, slowly wisk in the milk `til smooth and creamy, then
  add to the soup stirring `til well blended...
  6)      Add the "Bell's Seasoning" and the remaining spices and
  simmer for 20 min.; Cool to desired temp. and serve...

  Source:
  Chef Freddy's kitchen, somewhere in a basement corner of
  Cyberealm Bbs. Home of KookNet, in Watertown NY at (315) 786-1120

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Souper Baked Sandwich
 Categories: Breads, Cheese/eggs, Meats, Main dish
      Yield: 6 servings

  1 1/2 lb Lean Ground Beef
    1/4 c  Onion; Chopped, 1 Sm
    1/2 ts Salt
    1/2 c  Celery; Chopped
      4 c  Herb Stuffing Cubes; Not Mix
  1 1/2 c  Milk
      2 ea Eggs; Lg
 10 3/4 oz Cream Of Mushroom Soup; 1 Cn
      1 ts Mustard; Dry
      1 c  Cheddar Cheese; Shredded,4oz

  Heat the oven to 350 degrees F.  Cook and stir the meat, onion and
  celery in a large skillet until the meat is brown.  Drain off the
  excess fat. Stir in the salt.  Arrange the stuffing cubes in a
  greased baking pan, 9 X 9 X 2 or 11 3/4 X 7 1/2 X 1 3/4-inches and
  top with the meat mixture. Beat the milk, eggs, soup, and mustard
  together and pour over the meat. Then sprinkle with the cheese and
  bake uncovered until a knife inserted in the center comes out clean,
  about 30 to 40 minutes.  Cool for 5 minutes and then cut into squares
  and serve.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Hogan's Nuclear Chicken Wings
 Categories: Poultry, Appetizers, Nets
      Yield: 2 servings

     24 ea Chicken Wings, Separated
      2 tb Vegetable Oil
    1/4 ts Garlic Powder
      3 tb Habanero Sauce
      3 tb Tabasco Sauce
           Ground Red Pepper to taste
      1 tb White Vinegar
    1/4 c  Brown Sugar
      1 c  Bleu Cheese Salad Dressing
           Leaf Lettuce for platter

  These chicken wings are quite easy to prepare. Adjust the amount of
  Tabasco sauce and Habanero sauce to your own tastes.  I recommend
  though that you just cool them by dipping them in the bleu cheese
  salad dressing rather than decreasing the hot sauces.

   Preheat oven to 375F.  In a medium sized mixing bowl combine
  vegetable oil, garlic powder,
    Tabasco sauce, habanero sauce, vinegar and brown sugar.  Separate
  tips from wings.  Place tips and wings on cookie sheet(s).  Using a
  pastry brush, coat the wings with the sauce mixture.  Sprinkle
  ground red pepper over wings and tips.  Bake wings for 15 to 20
  minutes or until browning has occurred.  Arrange wings on leaf
  lettuce and serve with your favorite beverage.  Dip wings in bleu
  cheese salad dressing for some cooling affect.

  NOTE: These wings can also be cooked on the barbeque. Wings should be
        grilled for the same amount of time over medium high heat coals.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Mini Meat Pies
 Categories: Cyberealm, Appetizers, Beef
      Yield: 40 appetizers

    1/2 lb Ground beef [lean]
      2 x  Eggs [hard cooked & finely
           -chopped]
    1/4 c  BORDEN Sour Cream
      1 tb Parsley [chopped]
      1 ts Beef bouillon (WYLERS or
           STEERO)
      1 pk (11oz) Pie crust mix

  (Pre-heat oven to 400)

  1)      In a med. bowl, combine all of the ingredients except the pie
  crust mix; Mix well...
  2)      Prepare the pie crust mix as package directs, and divide dough
  in half. Then on a floured surface, roll out  the dough to 10" x 13"
  rectangle, 1/8" thick; then cut into 20 2" squares. Spoon 1 heaping
  teaspoon of meat mixture into center of each square and fold as
  desired... 3)      Repeat step # 2) with the remaining dough and meat
  mixture... 4)      Place all of the pies on an ungreased cookie sheet
  1" apart and bake 12 to 15 min. or `til lightly browned...
  5)      Serve hot and refrigerate the leftovers...

  Source: the "Hurry Up Hamburger Recipes" cookbook
  Submitted by Fred Goslin in Watertown NY on
  Cyberealm Bbs, home of KookNet at (315) 786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Crispy WonTons
 Categories: Cyberealm, Appetizers, Beef
      Yield: 72 wontonss

    1/2 lb Ground beef [lean]
    1/2 lb Ground pork
    1/2 c  Green onions [minced]
      1 tb Cornstarch
      2 tb Soy sauce
      1 pk (1 oz) HIDDEN VALLEY RANCH
           Milk Recipe Original Ranch
           -salad dressing mix
     72    Wonton skins
      2    Egg whites [beaten]
      2 c  HVR Original Ranch salad
           -dressing [prepared]

  1)      In a large bowl, combine the meats, onions, cornstarch, soy
  sauce, & dry salad dressing mix, mixing well...
  2)      Place a small amount of meat mixture in the center of each
  wonton skin,then with your finger, rub a bit of the egg white on the
  2 top edges of the wonton skin. Press the skin together in half to
  form a triangle, making SURE that the skin is sealed on all sides...
  3)      Place the 2 long points of the triangle on top of each  other
  and seal with egg white...
  4)      In a deep fryer (or deep sauce pan) heat " of oil to 375.
  Fry the wontons a few at a time `til golden, then remove to drain on
  paper towels, with a slotted spoon...
  5)      Serve warm, with prepared salad dressing for dipping...

  Source: the "Hurry Up Hamburger Recipes" cookbook
  Submitted by Fred Goslin in Watertown NY on
  Cyberealm Bbs, home of KookNet at (315) 786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Mini Beef Tostadas
 Categories: Cyberealm, Appetizers, Beef
      Yield: 4 dozen

      1 lb Ground beef
      1 tb Onion [instant, minced]
      1 cn (8 oz) Refried beans
      1 cn (4 oz) green chilies
           [chopped] if desired
    1/2 c  Taco sauce [bottled type]
     48    Tortilla chips [round
           & whole]
      1 c  Chedder cheese [shredded]

  (Pre-heat oven to 375)

  1)      Cook & stir the beef and onions in a large skillet over med.
  heat `til beef is no longer pink. About 10 min. Drain & discard the
  drippings... 2)      Stir in the beans, chilies (if desired) & taco
  sauce; cook and stir `til bubbly, abot 4 min. Then spoon about 1
  heaping teaspoon of the beef mixture on top of each whole tortilla
  chip, sprinkle shredded cheese on top and place on a cookie sheet...
  3) Bake in the pre-heated oven `til cheese is melted, about 2 min...
  and serve warm...

  Source: the "Hurry Up Hamburger Recipes" cookbook
  Submitted by Fred Goslin in Watertown NY on
  Cyberealm Bbs, home of KookNet at (315) 786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Beefy Stuffed Mushrooms
 Categories: Cyberealm, Appetizers, Beef
      Yield: 1 dozen

      1 lb Ground beef [lean]
      2 ts Horseradish [prepared]
      1 ts Chives [chopped]
      1    Garlic clove [minced]
    1/8 ts Pepper
     18 lg Mushrooms [fresh]
    2/3 c  White wine [dry]

MMMMM----------------------------HHR---------------------------------

  (Pre-heat the oven to 350)

  1)      Thoroughly mix the meat, horseradish, chives, garlic, and
  pepper in a med. bowl...
  2)      Remove the stems from the mushrooms then stuff the caps with
  the beef mixture...
  3)      Place the stuffed mushrooms in a shallow baking dish & pour
  the wine over the top.  Bake the mushrooms in the pre-heated oven
  `til meat is browned, about 20 min. Serve warm...

  Source:
  the "Hurry Up Hamburger Recipes" cookbook
  Submitted by Fred Goslin in Watertown NY on
  Cyberealm Bbs, home of KookNet at (315) 786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Festive Cocktail Meatballs
 Categories: Cyberealm, Appetizers, Beef
      Yield: 60 meatballs

  1 1/2 lb Ground beef
      1 c  MINUTE Rice
      1 cn (8oz) Crushed pineapple in
           -juice
    1/2 c  Carrot [finely shredded]
    1/2 c  Onion [chopped]
      1 x  Egg [beaten]
      1 ts Ginger [ground]
      8 oz French dressing
      2 tb Soy sauce

MMMMM----------------------------HHR---------------------------------

  (Pre-heat the oven to 400)

  1)      Mix together all of the ingredients except the last 2, in a
  bowl, then form into 1" meatballs...
  2)      Place on a greased baking sheets and bake in pre-heated oven
  for 15 min. or `til browned...
  3)      Mix together the soy sauce and the dressing...
  4)      Serve the meatballs warm with the dressing...

  Source:
  the "Hurry Up Hamburger Recipes" cookbook
  Submitted by Fred Goslin in Watertown NY on
  Cyberealm Bbs, home of KookNet at (315) 786-1120

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Cheesy Beef Puffs
 Categories: Cyberealm, Appetizers, Beef
      Yield: 4 dozen

    1/2 lb Ground Beef [lean]
      1    Garlic clove [minced]
      1    Egg [beaten]
      1 ts Horseradish [prepared]
    1/2 ts Thyme
    1/4 ts Salt
    1/4 ts White peper
      1 pk (17 oz) frozen puff pastry
           [thawed]
      1 c  Chedder cheese [shredded]

MMMMM----------------------------HHR---------------------------------

  PRE-HEAT OVEN TO 375

  1)      Brown the ground beef in a medium skillet, then drain off the
  drippings. Add the garlic, cooking `til tender...
  2)      Combine the egg, horseradish, thyme, salt & pepper in a med.
  bowl, then add the meat mixture and mix well...
  3)      Roll 1 pastry sheet to 13" x 9" rectangle, then cut in half
  lengthwise. Spread  of the meat mixture over each half, then
  sprinkle  c of the shredded cheese on top of the spread meat.
  4)      Roll (jelly roll style) from one long side, then cut into 1"
  pieces, and place seam side down on greased cookie sheet...
  5)      Repeat steps 3 & 4 with the remaining meat mixture and the
  pastry...
  6)      Bake for 15 min. or `til golden brown and serve warm...

  Source:
  the "Hurry-up Hamburger Recipes" cookbook
  and typed for you by Fred Goslin in Watertown NY
  on Cyberealm EBBS, home of KookNet, at (315) 786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Creamy Olive French Delight
 Categories: Cyberealm, Appetizers, Beef
      Yield: 1 dozen

    1/4 lb Ground beef [lean]
      8 oz Cream cheese [softened]
      3 tb Green olive (w/pimentoes)
           [chopped]
      2 tb Green onions [chopped]
           Salt & pepper
      1    Loaf of french bread

MMMMM----------------------------HHR---------------------------------

  1)      Brown the ground beef in a small skillet, drain off the
  drippings, and let cool slightly...
  2)      Combine the cream cheese, olives, and onions in a small bowl,
  mixing `til well blended. Add the ground beef and mix lightly, then
  season with the salt & pepper to taste...
  3)      Cut ends off the french bread (discard or save the pieces)
  then slice the bread in to 5" pieces. Remove the centers leaving a
  hollow " shell (discard or save the pieces)...
  4)      Stuff the bread with the ground beef mixture, wrap securely
  and chill `til firm, slice and serve...

  Source:
  the "Hurry-up Hamburger Recipes" cookbook
  and typed for you by Fred Goslin in Watertown NY
  on Cyberealm Ebbs home of KookNet at (315) 786-1120

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Cheesy Beef Puffs
 Categories: Cyberealm, Appetizers, Beef
      Yield: 4 dozen

    1/2 lb Ground Beef [lean]
      1    Garlic clove [minced]
      1    Egg [beaten]
      1 ts Horseradish [prepared]
    1/2 ts Thyme
    1/4 ts Salt
    1/4 ts White peper
      1 pk (17 oz) frozen puff pastry
           [thawed]
      1 c  Chedder cheese [shredded]

MMMMM----------------------------HHR---------------------------------

  PRE-HEAT OVEN TO 375

  1)      Brown the ground beef in a medium skillet, then drain off the
  drippings. Add the garlic, cooking `til tender...
  2)      Combine the egg, horseradish, thyme, salt & pepper in a med.
  bowl, then add the meat mixture and mix well...
  3)      Roll 1 pastry sheet to 13" x 9" rectangle, then cut in half
  lengthwise. Spread  of the meat mixture over each half, then
  sprinkle  c of the shredded cheese on top of the spread meat.
  4)      Roll (jelly roll style) from one long side, then cut into 1"
  pieces, and place seam side down on greased cookie sheet...
  5)      Repeat steps 3 & 4 with the remaining meat mixture and the
  pastry...
  6)      Bake for 15 min. or `til golden brown and serve warm...

  Source:
  the "Hurry-up Hamburger Recipes" cookbook
  and typed for you by Fred Goslin in Watertown NY
  on Cyberealm EBBS, home of KookNet, at (315) 786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Creamy Olive French Delight
 Categories: Cyberealm, Appetizers, Beef
      Yield: 1 dozen

    1/4 lb Ground beef [lean]
      8 oz Cream cheese [softened]
      3 tb Green olive (w/pimentoes)
           [chopped]
      2 tb Green onions [chopped]
           Salt & pepper
      1    Loaf of french bread

MMMMM----------------------------HHR---------------------------------

  1)      Brown the ground beef in a small skillet, drain off the
  drippings, and let cool slightly...
  2)      Combine the cream cheese, olives, and onions in a small bowl,
  mixing `til well blended. Add the ground beef and mix lightly, then
  season with the salt & pepper to taste...
  3)      Cut ends off the french bread (discard or save the pieces)
  then slice the bread in to 5" pieces. Remove the centers leaving a
  hollow " shell (discard or save the pieces)...
  4)      Stuff the bread with the ground beef mixture, wrap securely
  and chill `til firm, slice and serve...

  Source:
  the "Hurry-up Hamburger Recipes" cookbook
  and typed for you by Fred Goslin in Watertown NY
  on Cyberealm Ebbs home of KookNet at (315) 786-1120

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Yule Log
 Categories: Appetizers, Cheese/eggs, Ethnic, Christmas
      Yield: 1 servings

      8 oz Pkg cream cheese, softened
      5 oz Bleu cheese spread
      3 tb Chopped sweet pickle relish
      2 tb Instant minced onion
    1/2 c  Pecans, finely chopped

  Blend cheeses, add pickle relish and onion. Shape into 10" X 2" roll;
  wrap in waxed paper. Chill 3-4 hours. Remove paper, roll in pecans,
  serve as spread with crackers.
  Mrs. Robert F. Lewis

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Fruited Cheese Log
 Categories: Appetizers, Cheese/eggs, Fruits, Ethnic, Christmas
      Yield: 1 servings

    1/2 c  Dried apricots
      1 ts Poppy seed (optional)
      1 lb Monterey Jack cheese, shred
    1/2 ts Seasoned salt
    1/3 c  Golden raisins
      8 oz Cream cheese, softened
    1/3 c  Dates, chopped
    1/3 c  Dry sherry
      1 x  Walnuts, chopped
      1 x  Cherries, grapes for garnish

  Soak apricots in 1 c water for 2 hours. Drain and chop. Blend
  cheeses. Add remaining ingredients, fruits last, mixing thoroughly in
  between. Turn out onto sheet of foil and shape into 9" log or 2 large
  balls. Wrap securely and chill until firm. Roll in chopped nuts,
  cover again in foil and refrigerate 24 hours before serving (may be
  frozen). Garnish. Mrs. Stanley Nesbitt

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Robb's Sun City Special
 Categories: Appetizers, Meats
      Yield: 24 servings

      1 lb Pork sausage meat
      1 lb Lean ground beef
      1    Clove garlic, pressed
      1 lb Velveeta cheese
      1 tb Oregano
      1 tb Worcestershire sauce
      1 ts Tabasco sauce
      2    Loaves party rye

  Brown sausage, beef and garlic.  Drain well.  Grate cheese and add to
  meat along with seasonings.  Stir until cheese is melted.  Spread on
  slices of party rye.  Freeze on tray and store in bags.  When ready
  to serve, broil 3-5 minutes or until bubbly.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Appetizers: Mozzarella and Roasted Peppers
 Categories: Appetizers
      Yield: 4 servings

           ---------> source <---------
           Benziger Winery & Vineyards
           Glen Ellen, CA  1994
           Shared by Dorothy Hair 5/94

MMMMM-------------------MOZZARELLA AND PEPPERS------------------------
           Cheese, Mozzarella
           Peppers, red, roasted
           Bread, Italian
           Oil, olive, extra virgin
           -or
           Oil, olive, garlic flavored

  =========================== > Directions < =========================

  Wrap cubes of mozzarella with strips of roasted red peppers, skewer
  with toothpicks, and serve with slices of Italian bread and extra
  virgin olive oil for dipping.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Soft Shell Crabs in Black Bean & Chili Sauce
 Categories: Fish, Appetizers
      Yield: 4 servings

      1 c  Oil for deep frying
      4    Soft shell crabs
      2 tb Oil for stir frying

MMMMM------------------SEASONINGS (PUT IN BOWL-----------------------
      2 tb Salted black beans: rinsed
           -in hot water, drained, and
           -mashed into a paste
      4    Garlic cloves, minced
    1/2 ts Ginger root, minced fine
      2    Dried red chili peppers,
           -tear into small pieces,
           -do not discard seeds
      1    Scallion, cut into pea-sized
           -pieces, including the green
    1/2 c  Green or red bell pepper,
           -chopped

MMMMM-----------------SAUCE MIXTURE (MIX IN BOWL----------------------
  1 1/2 tb Chinese Shaohsing wine or
           -pale dry sherry
    1/2 ts Sugar
    1/4 ts MSG (opt.)
      2 tb Thin soy sauce
    1/4 c  Chicken broth, clear
      1 ts Cornstarch, mixed with 2T
           -cold water

  1. Heat 1 cup oil in Wok to deep-fry temp. Add crabs and deep fry
  until they turn orange. Drain crabs and discard oil. Clean and dry
  the Wok. 2. Heat the Wok over high heat. Swirl in 2 T oil. When oil
  is hot, add seasonings. Stir fry for about 30 seconds. Add bell
  pepper and stir fry for about 10 seconds. Stir in sauce mixture. Put
  cooked crabs back into Wok. Cover, turn heat to low, and cook until
  sauce comes to a boil. Stir in cornstarch and water. Stir and cook
  until sauce is thickened. Put on a serving plate. Serve hot.

  NOTE: For a less pungent hot dish, use 1 T salted black beans and 1
  dried chili pepper.

       When you buy soft shell crabs, be sure they are still alive.
  Usually they look quite dead, weak and limp. Touch their legs, eyes,
  or mouth. Even if they respond only slightly and slowly, they are
  still alive. Refrigerate them as soon as you get home.
       Cleaning them is quite simple. Clip off the eyes and mouth. Lift
  the top shell and remove the soft feather-like gills and discard
  them. Turn the crab bottom up. Tear off and discard the cartilage.
  (the shape of the female's is half-oval, the male's is a narrow
  triangle). Submitted By GEORGE FIEDORCZYK   On   05-06-94

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: HOT CHEESY CRAB DIP (CROCKETTE)
 Categories: Appetizers, Dips
      Yield: 1 quart

      1 pk Cheddar cheese, sharp 10 oz.
      1 pk Cream cheese 8 oz.
    1/2 c  Wine, white, dry
      1 cn Crab meat, flaked 7 1/2
           Oz.
    1/3 c  Milk

  Recipe is for 1 quart crockette slow cooker. Cut cheeses into small
  pieces. Combine cheeses and milk in greased Crockette pot. Cover and
  cook until cheese is melted, 1 to 2 hours. Add wine and crab meat.
  Cover and cook one hour. Serve with wheat crackers.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: NIPPY FRANKS (CROCKETTE)
 Categories: Appetizers
      Yield: 1 quart

    3/4 c  Ketchup
    1/4 c  Bbq sauce
    1/3 c  Bourbon
      1 ds Worcestershire sauce
    1/2 c  Sugar, brown
      1 pk Frankfurters 12 oz.

  Combine all ingredients except Frankfurters into Crockette one quart
  slow cooker. Slice franks into 1/2 inch pieces and stir into sauce
  mixture. Cover and cook one hour, remove lid and heat an additional 2
  to 3 hours.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Baked Garlic with Brie Cheese
 Categories: Appetizers
      Yield: 6 servings

           -JUDI M. PHELPS (BNVX05A)
      2    Garlic bulbs; whole
     12 oz Brie cheese;room temperature
           Cocktail bread, crispbread,
           French bread; sliced 1/2"
           -thick
      6 oz Jar roasted red peppers;
           -well drained; cut into
           -small; narrow strips

  Preheat oven to 375 degrees.  Remove some of the outer layers from
  garlic, but leave bulbs intact.  Place on a baking sheet and bake for
  about 40-50 minutes or until cloves are soft. Test with a toothpick
  or skewer. To serve, gently separate the cloves and arrange on a
  serving plate. Place the Brie on a larger plate, surrounded by the
  bread of your choice. Place red pepper strips in a small bowl and
  provide a small fork. Each guest should spread Brie on a piece of
  bread with a spreading knife, squeeze a garlic clove directly on to
  it, then top it with a strip or two of red pepper. You might prepare
  a few at first as examples.

  SOURCE:  Vegetarian Celebrations by Nava Atlas. Shared and MM by Judi
  M. Phelps Internet: Judi.Phelps@sjc.com or JPHELPS@nvn.com

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Bruschetta with Braised Escarole and Roasted Garlic
 Categories: Appetizers, Italian
      Yield: 4 servings

      2    Whole heads garlic
      2 ts Olive oil; plus
      1 tb Olive oil
           --(preferably extra-virgin)
  1 1/2 lb Escarole; trimmed,
           -- cut into 1-inch pieces
      1 lg Garlic clove; minced
      4 sl French bread (4" x 6" each)
           -- halved, toasted
      1    Lemon; cut into 8 wedges

  Preheat oven to 350 F.  Cut 1/2 inch off top end (opposite root end)
  of each garlic head, exposing top of garlic  cloves.  Remove any
  loose papery outer skin.  Place garlic cut side up in small glass
  baking dish. Drizzle with 1 teaspoon oil.  Cover dish with foil and
  roast garlic 30 minutes. Turn garlic cut side down.  Roast uncovered
  until tender, about 30 minutes. Cool to room temperature.

  Separate garlic into individual cloves.  Pinch each clove at root end
  to release garlic into small bowl.  Mash with fork.  Stir in 1
  teaspoon oil. Season with salt and pepper.  (Can be prepared 3 days
  ahead. Cover and refrigerate.  Bring to room temperature before
  using.)

  Cook escarole in large pot of boiling salted water until just tender,
  about 4 minutes.  Drain well.  Heat remaining 1 tablespoon oil in
  heavy large skillet over medium heat.  Add 1 minced garlic clove;
  saute until heated through, about 3 minutes.  Season with salt and
  pepper.

  Spread roasted garlic puree on bread slices.  Using tongs, place
  escarole atop garlic.  Serve with lemon wedges.

  Per Serving: calories, 170; fat, 7g; sodium, 307mg, cholesterol, 0

  Source: Bon Appetit, July 1994 Typed for you by Karen Mintzias

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Arcadian Garlic Soup
 Categories: Soups
      Yield: 4 servings

           15 to 20 cloves garlic,
           ;unpeeled
      5 tb Olive oil
      5 c  Chicken or veal stock
      2 ts Fresh thyme
    1/2 ts Salt
           White pepper
      3    Egg yolks
           Sliced French bread or toast
           Grated cheese

  Blanch the garlic for 1 minute, drain and peel. Cook it, but do not
  let it brown, in half the oil for 10 minutes. Add the stock, thyme,
  salt and plenty of white pepper. Simmer for 30 minutes and check the
  seasoning.

  Sieve or blend the soup, keeping a few garlic cloves whole. Return
  the soup to its saucepan and keep hot.

  Beat the egg yolks and gradually add the remaining oil. Stir a couple
  of spoonfuls of the soup into the egg mixture, remove the soup from
  the heat and add the egg in a thin stream, stirring well.

  Serve immediately with sliced French bread or toast, and a sprinkling
  of grated cheese in each bowl.

  Variation: Omit the oil and egg yolk mixture and poach six fresh eggs
  in the simmering, unpureed soup.

  The Great Garlic Cookbook, by Sophie Hale ISBN 1-55521-801-6

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Minestrone Soup
 Categories: Soups
      Yield: 6 servings

      2 tb Olive oil
      2 c  Chopped onion
      5 md Cloves garlic, minced
  1 1/2 ts Salt
      1 md Celery stalk, minced
      1 md Carrot, diced
      1 sm Zucchini, diced and/or
      1 c  Diced eggplant
      1 ts Oregano
           Fresh black pepper, to taste
      1 ts Basil
      1 md Bell pepper, diced
      3 c  To 4c or more water
 14 1/2 oz Can tomato puree <2c>
      1 c  To 1 1/2c cooked pea beans,
           Chick peas, or kidney beans
    1/2 c  To 1c dry pasta-any shape
      1 md Or 2 diced ripe tomatoes
    1/2 c  Freshly minced parsley

  1.  Heat the olive oil in a kettle of Dutch oven.  Add onion, garlic,
  and 1 1/2t salt.  Saute over medium heat for about 5 mins, then add
  celery, carrot, eggplant <if using zucchini add it later, with the
  bell pepper>, oregano, black pepper and basil.  Cover and cook over
  very low heat about 10 more minutes, stirring occasionally.

  2.  Add bell pepper, zucchini, water, and tomato puree.  Cover and
  simmer about 15 mins.  Add beans and simmer another 5 mins.

  3.  Bring the soup to a gently boil.  Add pasta, stir, and cook until
  the pasta is tender.  Stir in the diced fresh tomatoes <optional> and
  serve right away, topped with parsley and parmesan.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Hearty Vegetable Beef Soup
 Categories: Soups
      Yield: 8 servings

      2 lb Stew beef, cubed
  3 1/2 qt Water
      1 ea Onion, chopped
      1 tb Salt
    1/2 ts Thyme
    1/2 c  Split peas
      6 ea Carrots, sliced
      3 c  Celery, diced
      1 ea Green pepper, diced
      3 ea Medium tomatoes, cubed
  1 1/2 c  Corn
      2 ea Onions, sliced
      1 ea Large potato, cubed
      1 c  Spinach, chopped
      1 c  Green beans, chopped
      1 c  Green peas
      1 c  Lima beans
      1 c  Ketchup
      2 tb Parsley, chopped

  In  large  kettle,  cover beef with water and add chopped  onion,
  salt, thyme.   Bring to boil.   Skim fat from surface.   Add split
  peas, cover and  simmer over low heat,  3-4 hours.   Add all
  remaining  ingredients. Cover and simmer 30 minutes.  Adjust
  seasoning.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Beefy Spaghetti Soup
 Categories: Soups
      Yield: 4 servings

    1/2 lb Ground beef, crumbled
      1 ea Medium onion
      1 ea Clove garlic minced
      4 c  Beef stock
      1 ts Olive oil
      1 ea Can sliced mushrooms
      1 ea Can tomato sauce
      1 c  Frozen cut green been
  1 1/2 c  Broken spaghetti (uncooked)
      1 ts Parsley flakes
    3/4 ts Salt
    1/8 ts Pepper
      1 ea Bay leaf
    1/2 ts Oregano

  In  large  casserole  combine  ground  beef,  onion,  garlic,  and
  oil. Microwave  at  high until meat is no longer pink,  stirring once
  during cooking.  Drain.

  Add remaining ingredients.   Cover.  Microwave at high till spaghetti
  is done (around 20 to 25 minutes).  Stir occasionally.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chili Con Carne Winchester
 Categories: Main dish, Chili
      Yield: 6 servings

      2 tb Vegetable oil
    1/3 c  Chopped onion
    1/3 c  Chopped green pepper
      1 lb Ground beef
      1    Garlic clove, minced
      1 cn Stewed tomatoes (1 lb)
      2 cn Kidney beans, drained (15oz)
      1 cn VEG-ALL Mixed Vegetables,
           -with liquid (16 oz)

  1. Heat oil in 3-quart pot. Add onion and green pepper and cook until
  soft.

  2. Add ground beef, garlic, stewed tomatoes, and kidney beans. Bring
  to boil; cover, reduce heat and simmer for 30 minutes.

  3. Stir in VEG-ALL and cook 10 minutes longer.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: White Chili
 Categories: Chili
      Yield: 8 servings

      3 lb Ground turkey
      4    Garlic cloves: minced
      2    Red onions; diced
      3 oz Diced green chili peppers
      1 bn Celery; sliced
      2    Red bell peppers; diced
      4    Leeks; cleaned and diced
      2 ts Oregano
      1 c  Flour
      3 qt Chicken broth
      2 tb Ground coriander
      3 tb Chili powder
      3 tb Ground cumin
      2 ts Sugar
      2 cn Cannelini beans

        In a skillet, brown the ground turkey with the garlic and
  onions. Drain off the fat.  Place the turkey mixture in a stock pot
  over medium heat.  Add the next 6 ingredients and stir until the
  flour is smooth- cooked.  Add the stock and stir until the mixture is
  thickened. Add the remaining ingredients and simmer for 1 hour.

  Posted by Bob Springer in Fidonet Cooking From: Karen Mintzias Date:
  09-23-93

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: White Chili with Tempeh
 Categories: Chili, Main dish, Low-fat, Vegetarian
      Yield: 4 servings

MMMMM-----------------VEGETARIAN TIMES; JULY 94----------------------
      8 oz Tempeh; cut into 1" cubes
  1 1/2 c  Onion; chopped
      2    Garlic cloves; minced
  1 3/4 c  Vegetable broth, or more if
           -needed
      2 ts Fresh ginger root; minced
      3 c  Mushrooms; sliced
      1 ts Ground cumin
  1 1/2 ts Chili powder
    1/4 ts Ground cloves
      2 c  Navy beans; cooked
      1 c  Green bell pepper; chopped
      1 c  Red bell pepper; chopped

   In large saucepan over medium heat, cook tempeh, onion and garlic in
  1/2 cup vegetable broth, stirring occasionally, until onion is soft
  and liquid has evaporated, about 10 minutes.

   Mix in remaining 1 1/4 cup broth and remaining ingredients; simmer
  15 to 20 minutes. Add additional broth as necessary. Serves 4.

   Per serving: 308 cal; 18 g prot; 4 g fat; 72 g carb; 0 chol; 52 mg
  sod; 10 g fiber; 12% of calories from fat

   Nutritional information per serving:  xx calories, x.x gm protein,
  xx mg cholesterol, xx gm carbohydrate,  xx mg sodium, x.x gm fiber,
  x.x gm fat, x.x mg iron, xx mg calcium, xx% of calories from fat.

   Posted on GEnie Food & Wine RT Jun 17, 1994 by DEEANNE

   From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
  Cookbook and PlanoNet Lowfat & Luscious echoes

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Consumer Reports Chili
 Categories: Chili
      Yield: 6 servings

      1 lb Beef, ground or turkey
      1    Garlic; minced
      1 lg Onion; finely chopped
      1 md Green pepper; finely
           -chopped ( about 2/3 cup)
      4 tb Chili powder
      1 tb Cider vinegar
    1/4 ts Allspice
    1/4 ts Coriander
      1 ts Cumin
    1/2 ts Salt, or to taste
    1/2 c  Water
      1 cn (16 oz) canned crushed
           -tomatoes
      1 cn 16 oz can red kidney beans
           -with liquid.
    1/4 c  Corn, frozen or leftover, or
           Canned

MMMMM----------------------MEATLESS VERSION---------------------------
           Omit meat and substitute
      1 tb Oil
      1 cn 16oz Garbanzo Beans
      1 cn 16oz Pinto Beans

  Cook beef, garlic, onion and green pepper in a heavy  Skillet over
  medium high heat, stirring frequently to break up meat.  Cook until
  onion is soft and meat has last its pink color.  Add remaining
  ingredients. Bring to a boil, cover and reduce heat. Simmer the chili
  for 45 mins, stirring frequently.

  MEATLESS CHILI (VERY GOOD)

  FOLLOW THE BASIC RECIPE.  OMIT THE BEEF AND WATER.   USE 1 TBSP
  VEGETABLE OIL TO SAUTE THE GARLIC, ONION AND GREEN PEPPER.  ADD 1 16
  OZ CAN OF GARBANZO BEANS AND ONE 16 OZ CAN OF PINTO BEANS, UNDRAINED.

  ==  Courtesy of Dale & Gail Shipp, Columbia Md.  === Converted by
  MMCONV vers. 1.50

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Wendy's Chili
 Categories: Chili, Mexican, Main dish
      Yield: 12 servings

      2 lb Ground beef
      1 cn Tomato sauce (29 oz.)
      1 cn Kidney beans with liquid
      1 c  Diced onion
    1/2 c  Diced green chili
    1/4 c  Diced celery
      3    Tomatoes, chopped
      2 ts Cumin
      3 tb Chili powder
  1 1/2 ts Black pepper
      2 ts Salt
      2 c  Water

  1) Brown ground beef in skillet over med heat; drain off fat. 2) Using
  fork, crumble cooked beef into pea-sized pcs. 3) In lge. pot, combine
  beef and remaining ingreds., and bring to simmer over low heat. Cook,
  stirring every 15 min., for 2 to 3 hrs.

  Yield: Abt. 12 servings

  In 1969, at the ripe old age of 37, R. David Thomas left a job at
  Arthur Treacher's Fish & Chips to open the first Wendy's at 257 E.
  Broad St. in downtown Columbus, Ohio. Only three yrs. later Thomas
  began franchising the Wendy's concept, and by the end of its first
  nine years, Wendy's International had dotted the country with more
  than 1,000 units.
       Thomas has served this chili since day one. The recipe has
  changed a bit over the years, but the chili you'll taste here is a
  clone of Wendy's current recipe. Try topping it with freshly grated
  cheese and chopped onion, extras that you can request at the
  restaurant.

  Source: "Top Secret Recipes" by Todd Wilbur

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chilled Clam Bisque
 Categories: Soups/stews
      Yield: 3 servings

  6 1/2 oz Can minced clams, undrained
      1 c  Light cream
    1/2 ts Worcestershire sauce
      4 ds Tabasco sauce
           -Salt to taste
           -Chopped chives
           -Paprika to taste

  Blend clams and liquid at high speed until smooth. Add cream,
  Worcestershire, Tabasco and salt; blend until well mixed. Transfer to
  large bowl. Refrigerate until well chilled. Before serving, sprinkle
  with chives and paprika.

  Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's
  Collection

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Margaret's Garlicky Gazpacho
 Categories: Soups
      Yield: 12 servings

      6    Cl Garlic; peeled and quarte
      2    Onions; peeled and sliced
      2    Cucumbers, sliced, seeded; p
      6    Tomatoes, peeled, halved, se
      2    Green and yellow peppers; qu
    1/4 c  Tomato paste
      1 c  Balsamic vinegar
      2 c  Vegetable juice cocktail
           Salt and pepper to taste

  In a blender, combine all ingredients, except juice, salt and pepper.
  Blend well.  Stir in juice, salt and pepper.  Chill 4 hours (or
  longer) before serving.  Garnish individual servings with croutons
  and plain yogurt, if desired.  Serves 12

  From: Asbury Park Press 7-27-94 American Harvest Newsletter Shared
  By: Pat Stockett         F-Cooking      7/29/94

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Baked Potato Soup
 Categories: Soups
      Yield: 1 servings

      4 lg Potatoes
    2/3 c  Butter
    2/3 c  Flour
  1 1/2 qt Milk
           Salt and Pepper
      4    Green onions
      1 c  Sour cream
      2 c  Crisp-cooked bacon
           -crumbled
      5 oz Grated cheddar cheese

  This is a rich, but great potato soup.

  Heat oven to 350 degrees and bake the potatoes until for tender.  Melt
  butter in a medium saucepan.  Slowly blend in flour with a wire whisk
  until thoroughly blended.  Gradually add milk to the butter-flour
  mixture, whisking constantly.  Whisk in salt and pepper and simmer
  over low heat, stirring constantly.

  Cut potatoes in half, scoop out the meat and set aside.  Chop half the
  potato peels and discard the remainder.  When milk mixture is very
  hot, whisk in potato.  Add green onion and potato peels.  Whisk well,
  add sour cream and crumbled bacon.  Heat thoroughly.  Add cheese a
  little at a time until it is all melted in.

  Serve with crusty French Bread and fresh butter.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Onion Soup
 Categories: Soups
      Yield: 1 servings

    1/4 c  Oil
      4 ea Garlic cloves, minced
      8 lg Onions, sliced
      8 c  Vegetable stock
      2 tb Soy flour
      1 cn Tomato puree
      2 tb Dried parsley
      2 ts Tarragon
    1/3 c  Tamari
      1 ts Basil
      1 ts Oregano

  Heat oil in a large pot.  Add garlic & saute for 1 minute, till
  golden. Add onions & saute for gently for 10 minutes.  Add the stock.
  Bring to a boil.

  Add the soy flour with the tomato paste.  Cook over a low heat for 10
  minutes.  Add the rest of the ingredients.  Taste to see if you
  require more salt.  Simmer for 20 minutes.

  "The Cookbook for People Who Love Animals" Shared by Mark Satterly

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Onion Soup with Puffy Cheese Croutons
 Categories: Soups
      Yield: 6 servings

      4 c  Onion; thinly sliced
    1/4 c  Butter; melted
      2 tb Flour; all-purpose
      2 cn Broth, beef; (10-3/4 oz ea)
      1 cn Broth, chicken; (10-3/4 oz)
      1 cn Water; use broth can full

MMMMM-------------------PUFFY CHEESE CROUTONS------------------------
    1/4 c  Butter
      1 tb Milk
      1 c  Cheese, Cheddar; shredded
      2    Egg whites
           French bread

  Saute onion in butter until limp but not brown; blend in flour.  Add
  broth and water; stir until smooth.  Simmer about 30 minutes.  Serve
  soup with Puffy Cheese Croutons.

  Puffy Cheese Croutons: Melt butter in top of double boiler over hot,
  but not boiling, water or in a saucepan over very low heat. Add milk
  and cheese, stirring constantly until cheese is melted. Remove from
  heat.

  Beat egg whites until stiff but not dry; gently fold into cheese
  mixture. Cut 30 bite-size cubes of French bread; dip into egg-cheese
  mixture. Bake on ungreased cookie sheets at 400 degrees for 10 to 15
  minutes or until lightly browned.  Remove immediately.  Yield: 30
  croutons.

  SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Seafood Gumbo #2
 Categories: Cajun, Soups
      Yield: 24 servings

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

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

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Dublin Clam Soup
 Categories: Soups
      Yield: 6 servings

     36    Fresh clams
      1 c  Water
      1 md Onion, chopped
      1    Bay leaf
      2 tb Chopped parsley
      3 tb Sweet butter
      3 tb Flour
      2 c  Milk
    1/2 c  Heavy whipping cream
      1    Egg yolk
    1/4 ts Nutmeg
           -Salt and pepper to taste
           -Chopped parsley

  Wash and scrub clams well, discard any that are open. Combine water,
  onion, bay leaf and parsley in a large saucepan. Add clams. Bring to
  a boil, reduce heat to low and cook 5-10 minutes until clams open.
  Discard any that aren't open. Remove clams from shells and set aside.
  Strain broth. Melt butter in heavy saucepan; stir in flour. Add milk;
  cook, stirring constantly, until sauce thickens. Add strained clam
  broth and heat through. Beat cream and egg yolk together. Add 2 Tb
  hot soup to egg yolk mixture. Beat well; then stir yolks into pan
  with rest of soup. Cook over low heat, stirring constantly, for 3
  minutes. Season soup with nutmeg, salt and pepper. Stir in clams;
  heat for 1-2 minutes. Garnish with parsley and serve immediately.

  Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's
  Collection

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Dill Pickle Soup
 Categories: Soups
      Yield: 8 servings

      1 c  Butter or margarine
    1/2 c  All-purpose flour
  1 1/2 qt Chicken broth
     12 oz Dill pickles, shredded or
           -finely chopped(about 1 1/2
           -cups)
      1 c  White wine or additional
           -chicken broth
    1/2 ea Medium onion, finely chopped
      3 tb Sugar
      2 tb Vinegar
      1 tb Worchestershire sauce
      4 ea Garlic cloves, minced
      2 ts Salt
      1 ts Dill weed
      1 ts Curry powder
    1/2 ts White pepper
      2 ea Bay leaves
      2 c  Warm milk
           OPTIONAL:
           Dash green food coloring
           Croutons

  In a large kettle, melt butter.  Add flour; cook and stir until
  bubbly. Gradually add broth.  Add the next 12 ingredients; bring to a
  boil over medium heat.  Reduce the heat; add milk.  Remove bay
  leaves. Add food coloring and garnish if desired.

  Recipe by Manager of The Inn at Orchard Heights, Salem, Or.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Another Garlic Soup Recipe
 Categories: Soups, Appetizers, Vegetarian
      Yield: 6 servings

      1 c  Garlic, peeled & minced
      1 tb Onion, chopped
      2 tb Olive oil
    2/3 c  Tomatoes
      1 qt Stock
           Pepper
           Croutons

  Combine garlic & onion in a bowl.  Heat oil in a large pot.  Add
  garlic & onion & saute till soft.  Do not brown.  Add chopped
  tomatoes & stir in well.  After a few minutes, stir in stock &
  pepper.  Simmer for 15 minutes. Add salt if desired.

  Serve with croutons.

  Source Unknown

  One word of advice, though...it calls for one whole cup of garlic for
  one quart of stock in this recipe.  My wife made this recipe, and I'd
  *definitely* recommend using less garlic than it calls for...probably
  around 1/2 cup at the most.  We added more tomatoes than the recipe
  called for.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: HOT CHEESY CRAB DIP (CROCKETTE)
 Categories: Appetizers, Dips
      Yield: 1 quart

      1 pk Cheddar cheese, sharp 10 oz.
      1 pk Cream cheese 8 oz.
    1/2 c  Wine, white, dry
      1 cn Crab meat, flaked 7 1/2
           Oz.
    1/3 c  Milk

  Recipe is for 1 quart crockette slow cooker. Cut cheeses into small
  pieces. Combine cheeses and milk in greased Crockette pot. Cover and
  cook until cheese is melted, 1 to 2 hours. Add wine and crab meat.
  Cover and cook one hour. Serve with wheat crackers.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Salami Roll-Ups
 Categories: Appetizers, Ceideburg 2
      Yield: 36 servings

      6 oz Pkg sliced dry salami
      8 oz Pkg cream cheese softened
      4 lg Flour tortillas
      1    Avocado, thinly sliced
      1 lg Tomato, finely chopped
    1/2    Head iceberg lettuce,
           -shredded

  Spread flour tortillas with cream cheese.  Arrange salami slices
  about 1/2 inch apart on top of cream cheese.

  Press avocado and tomato into cream cheese around salami.  Cover with
  1 layer shredded lettuce.  Press down lightly.

  Roll tightly into log.  Wrap with plastic wrap.  Chill for several
  hours or overnight.  Slice into 1-inch sections.

  Makes 36 appetizers.

  Posted by Stephen Ceideberg; December 13 1991.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Cocktail London Broil
 Categories: Appetizers, Meats
      Yield: 8 servings

      1    Flank steak
           Meat tenderizer
           Barbecue sauce
    1/2 c  Red wine
           Garlic bread slices made
           -from one loaf of french
           -bread baguette slices
           Butter
           Garlic
           Parsley
           Lemon leaves (opt)
           Parsley (opt)

  Sprinkle both sides of a flank steak with meat tenderizer. Stab
  thoroughly with a fork. Spread both sides with a good barbecue sauce.
  Place in a plastic bag. Pour in red wine. Marinate overnight. Broil
  under high heat 2" from heat source, 5-7 minutes on each side.

  Refrigerate at least 2 hours.

  When well-chilled, slice very thin against the grain. Arrange slices
  on one side of a platter. On the other side, arrange garlic bread
  slices made from one loaf of french bread baguette slices, spread
  with butter, garlic and parsley.

  Place tooth pick container in center of platter. Garnish with lemon
  leaves or parsley.

MMMMM


MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01

      Title: Cajun Glazed Mushrooms
 Categories: Appetizers, Vegetables
      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 t  Salt
      5 dr Tabasco sauce

MMMMM

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01

      Title: Mexican Stuffed Mushrooms
 Categories: Mexican, Appetizers
      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.

MMMMM

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01

      Title: Filo Mushroom Pies
 Categories: Appetizers
      Yield: 42 servings

      1 pk Filo pastry sheets
    3/4 lb Flat mushrooms (w/o stalks)
    1/2 lb Onions
      7 oz Feta cheese
      2 ts Whole cumin
      2 ts Coriander seeds
           - toasted & lightly crushed
           Butter or oil
      2 sm Eggs

  Chop the onion finely and soften it in a little butter or oil, then
  fry hard until frazzled.  Remove and reserve.  Dice the mushrooms and
  fry them in the fat remaining in the pan; stir and turn them as
  necessary to drive off most of their moisture and to concentrate
  flavour.  Mix the two vegetables together and season with plenty of
  salt and pepper.  Stir in the cumin, coriander and grated cheese.
  When cool bind with the beaten eggs.

  Unwrap the pastry one sheet at a time.  Keep the rest covered with a
  damp cloth to prevent drying out.  Cut each sheet into strips about 3
  x 10 inches long and brush on one side only with melted butter.  Put
  one rounded metal teaspoonful of the mixture near the short edge of
  the buttery side of the first pastry strip - about 1 inch from the
  bottom and slightly to the left-hand side.  Fold the bottom
  right-hand corner of the pastry diagonally over the filling to make a
  triangle.  Continue folding the pastry at right angles up the whole
  lenghth of the strip so you end up with a neat little triangular
  parcel.  Make more little pies in the same way until all the filling
  is used up.

  To cook, simply brush the pies all over with melted butter or oil,
  arrange them side by side on baking trays and bake at 350-375 F
  (180-190 C) gas mark 4/5 for about 20 minutes, until the pastry is
  golden and crisp.  It is best to turn the pies over after the first
  10 minutes and brush with more butter or oil.  For even crisper
  results the pies can be deep-fried.


MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Hazelnut Squash Ravioli Filling
 Categories: Main dish, Pasta, Vegan
      Yield: 3 servings

      1 sm Butternut squash
    1/2 c  Hazelnuts
      1 c  Onions, diced
      1 ts Garlic, minced
      1 tb Olive oil
    1/2 c  Breadcrumbs

  Preheat oven to 350F.

  Cut squash into quarters, remove seeds & place in a baking dish with
  1/2 c water.  Cover & bake till tender.  Cool & then scrape out the
  flesh & mash. Set aside.

  Increase oven temperature to 375F.
   Place hazlenuts on a cookie sheet & roast until lightly browned,
  about 7 minutes.  Let cool & then rub off their skins.

  Saute onion & garlic in oil until browned.  Add 1 c suqash & cook for
  2 minutes over medium heat.  Place all ingredients in a food
  processor & process until smooth.

  Use to fill pasta dough of your choice & cook as desired.

  "Vegetarian Gourmet" Spring 1994

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Sassy Jack Cheese Bites
 Categories: Side dishes, Snacks, Vegetarian
      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) v8.00

      Title: Pasta And Bean Soup
 Categories: Soups, Vegetables
      Yield: 5 servings

    1/2 c  Elbow macaroni,shells, etc
      2 tb Safflower oil
           Med Onion, chopped
           Clove Garlic, minced
    1/2 x  Green Bell Pepper, chopped
      3 c  Vegetable stock or water
      6 oz Can Tomato Paste (2/3 cup)
     15 oz Can Chick Peas, drained  *
     16 oz Can Kidney beans, drained  *
    3/4 ts Black pepper
    1/2 ts Summer savory
    1/2 ts Thyme leaves
      1 ds Cayenne Pepper

  *  rinsed well, then drained GARNISH: grated Parmesan cheese,
  optional Cook pasta in boiling water for about 6 minutes, until al
  dente.
   While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil.
  Stir in onion, garlic, and green pepper. Saute till tender. Stir in
  remaining ingredients except macaroni. Cover and cook for 10 minutes.
  When pasta is done, drain well. Stir into other ingredients. Heat.
  Garnish if desired. Variations: - substitute or add other vegetables
  such as chopped sweet red shredded carrot to sauteed veggies;
  substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne
  pepper.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Festive Apple Salad
 Categories: Fruits, Salads
      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) v8.00

      Title: Green Bean Almond Rice
 Categories: Vegetables, Side dish
      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) v8.00

      Title: Harvest Rice
 Categories: Side dish
      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: Fancy Franks
 Categories: Improv, Kohl, Appetizers
      Yield: 24 servings

      2 pk Cocktail franks; (7oz each)
           -Or 1 package Hot Dogs
    1/2 c  Currant jelly
    1/2 c  Chili sauce
      1 cn Pineapple; chunks /drained
  1 1/2 ts Prepared mustard
  1 1/2 T  Lemon juice

  If using hotdogs, cut into 1" to 2" pieces.  Into a small skillet
  combine chili sauce, jelly, mustard, and lemon juice.  Add franks or
  hotdog pieces and pineapple.  Simmer 15 minutes.  Transfer into a
  warmer container such as a fondue pot.  Put out toothpicks for
  self-serving.

  This recipe is taken from:
  IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce & Clem Kohl.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Guacomole Dip or Salad Dressing
 Categories: Improv, Kohl, Appetizers, Salads
      Yield: 2 cups

      1 lg Avocado; peeled & mashed
      1 T  Lemon juice
      1 t  Onion; finely minced
    1/8 t  Cayenne pepper
      2 T  Tomato bits
      3 T  Miracle Whip (or more)

  Use a ripe avocado. After mashing, immediately add lemon juice. Onions
  must be very, very finely minced.  Add enough cayenne to make the
  taste sharp, not hot.  Add only enough Miracle Whip Salad Dressing for
  smoothness.  To use as a salad dressing, add more Miracle Whip.

  This recipe taken from:
  IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce & Clem Kohl.

MMMMM

---------- Recipe via Meal-Master (tm) v8.02

      Title: Hot Lemons
 Categories: Improv, Kohl, Appetizers
      Yield: 1 servings

      6    Lemons, quartered                   2 T  Salt (or MORE)
      2    Garlic cloves, minced               1 ts Paprika
    1/4 c  Hot Red Peppers/crushed/dry         1 c  Salad oil, heated

  Remove all seeds from lemon quarters.  Roll quartered lemons in salt.  Use
  more salt if needed.  Pack them lemon quarters into a quart jar.  Cover
  and let stand at room temperature for 4 days.  Add the rest of the
  ingredients.  Let stand 4 to 5 days longer.  Refrigerate.

  Taken from:  IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  :            A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

-----

---------- Recipe via Meal-Master (tm) v8.02

      Title: Hot Lemons
 Categories: Improv, Kohl, Appetizers
      Yield: 1 servings

      6    Lemons, quartered                   2 T  Salt (or MORE)
      2    Garlic cloves, minced               1 ts Paprika
    1/4 c  Hot Red Peppers/crushed/dry         1 c  Salad oil, heated

  Remove all seeds from lemon quarters.  Roll quartered lemons in salt.  Use
  more salt if needed.  Pack them lemon quarters into a quart jar.  Cover
  and let stand at room temperature for 4 days.  Add the rest of the
  ingredients.  Let stand 4 to 5 days longer.  Refrigerate.

  Taken from:  IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  :            A Collection of Recipes from the Kitchen of Joyce & Clem Kohl


---------- Recipe via Meal-Master (tm) v8.02

      Title: Hot Meat Balls Sauce
 Categories: Improv, Kohl, Appetizers
      Yield: 1 servings

      1 lg Heinz Catsup (Family Size)          1 T  Worcester sauce
      1    Bottle water (Worcester)                 Tabasco sauce...LOTS of it
      1 ts Coleman's dry mustard               1 ts Cayenne pepper (or more)
  2 1/2 T  Chili powder (or MORE)                   Salt & Pepper

  Mix all ingredients together in a pan large enough to hold both the sauce
  and the hot meat balls.  Add cooked meat balls using the Hot Meat Balls
  recipe.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
           A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

-----


---------- Recipe via Meal-Master (tm) v8.02

      Title: Hot Meat Balls Sauce
 Categories: Improv, Kohl, Appetizers
      Yield: 1 servings

      1 lg Heinz Catsup (Family Size)          1 T  Worcester sauce
      1    Bottle water (Worcester)                 Tabasco sauce...LOTS of it
      1 ts Coleman's dry mustard               1 ts Cayenne pepper (or more)
  2 1/2 T  Chili powder (or MORE)                   Salt & Pepper

  Mix all ingredients together in a pan large enough to hold both the sauce
  and the hot meat balls.  Add cooked meat balls using the Hot Meat Balls
  recipe.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
           A Collection of Recipes from the Kitchen of Joyce & Clem Kohl


---------- Recipe via Meal-Master (tm) v8.02

      Title: Hot Meat Balls
 Categories: Improv, Kohl, Appetizers
      Yield: 1 servings

      3 lb Ground beef (GOOD quality)          1 T  Parmesan cheese
      1 ts Garlic powder                       2 ts Chili power (or MORE)
    1/4 c  Catsup                                   Salt & pepper to taste

  1. Mix together all ingredients.  (To make these very hot, add more chili
     powder, and about a ts hot sauce.)
  2. Form into quarter-sized balls.  (Don't make them larger!)
  3. Saute in cooking oil over medium heat until done.
  4. Add to Hot Meat Ball Sauce
  5. Simmer slowly about 4 hours, stirring every half hour.
  6. Transfer to a warmer - such as a fondue pot for serving.  Otherwise,
     refrigerate in a closed container until ready to serve.

  NOTE: To serve, place a container of toothpicks beside the fondue pot.
        For REALLY HOT meat balls, use 4-6 T chili power, and several
        shakes of Tabasco Sauce!

  Taken from:  IT NEVER TURNS OUT THE SAME WAY COOKBOOK
               A Collection of Recipes from the Kitchen of Joyce & Clem Kohl


---------- Recipe via Meal-Master (tm) v8.02

      Title: Hot Meat Balls
 Categories: Improv, Kohl, Appetizers
      Yield: 1 servings

      3 lb Ground beef (GOOD quality)          1 T  Parmesan cheese
      1 ts Garlic powder                       2 ts Chili power (or MORE)
    1/4 c  Catsup                                   Salt & pepper to taste

  1. Mix together all ingredients.  (To make these very hot, add more chili
     powder, and about a ts hot sauce.)
  2. Form into quarter-sized balls.  (Don't make them larger!)
  3. Saute in cooking oil over medium heat until done.
  4. Add to Hot Meat Ball Sauce
  5. Simmer slowly about 4 hours, stirring every half hour.
  6. Transfer to a warmer - such as a fondue pot for serving.  Otherwise,
     refrigerate in a closed container until ready to serve.

  NOTE: To serve, place a container of toothpicks beside the fondue pot.
        For REALLY HOT meat balls, use 4-6 T chili power, and several
        shakes of Tabasco Sauce!

  Taken from:  IT NEVER TURNS OUT THE SAME WAY COOKBOOK
               A Collection of Recipes from the Kitchen of Joyce & Clem Kohl


---------- Recipe via Meal-Master (tm) v8.02

      Title: Hot Crab Dip
 Categories: Improv, Kohl, Appetizers
      Yield: 1 servings

    1/3 c  Half & Half Cream                   2 ts Lemon juice
      8 oz Cream cheese, softened          1 1/2 ts Worcestershire
      1 c  Crab meat, flaked                        Salt

  Mix together all ingredients.  Heat thoroughly.  Keep warm in chafing
  dish. Serve with Ritz crackers.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
              A Collection of Recipes From the Kitchen of Joyce & Clem Kohl


---------- Recipe via Meal-Master (tm) v8.02

      Title: Hot Crab Dip
 Categories: Improv, Kohl, Appetizers
      Yield: 1 servings

    1/3 c  Half & Half Cream                   2 ts Lemon juice
      8 oz Cream cheese, softened          1 1/2 ts Worcestershire
      1 c  Crab meat, flaked                        Salt

  Mix together all ingredients.  Heat thoroughly.  Keep warm in chafing
  dish. Serve with Ritz crackers.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
              A Collection of Recipes From the Kitchen of Joyce & Clem Kohl


---------- Recipe via Meal-Master (tm) v8.02

      Title: Shrimp Mousse Dip
 Categories: Improv, Kohl, Appetizers
      Yield: 1 servings

      1 cn Tomato soup                         1 pk Cream cheese (8oz)
      2 md Scallions, finely chopped           1    Celery stalk, finely
choppe
      1 pk Knox unflavored gelatin           1/4 c  Water
      1 lb Shrimp, cooked and chopped          1 c  Best Food mayonnaise

  Dissolve tomato soup and cream cheese over a low heat.  Remove from heat.
  Mix together the gelatin and water.  Mix all the ingredients together and
  put into a mold or pan.  Chill for at least 2 hours.  Serve with various
  types of crackers - Ritz are excellent.  NOTE:  Do NOT cover with foil. A
  reaction of the foil and the tomato soup causes holes to form in the foil!

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
              A Collection of Recipes from the Kitchen of Joyce & Clem Kohl


---------- Recipe via Meal-Master (tm) v8.02

      Title: Shrimp Mousse Dip
 Categories: Improv, Kohl, Appetizers
      Yield: 1 servings

      1 cn Tomato soup                         1 pk Cream cheese (8oz)
      2 md Scallions, finely chopped           1    Celery stalk, finely
choppe
      1 pk Knox unflavored gelatin           1/4 c  Water
      1 lb Shrimp, cooked and chopped          1 c  Best Food mayonnaise

  Dissolve tomato soup and cream cheese over a low heat.  Remove from heat.
  Mix together the gelatin and water.  Mix all the ingredients together and
  put into a mold or pan.  Chill for at least 2 hours.  Serve with various
  types of crackers - Ritz are excellent.  NOTE:  Do NOT cover with foil. A
  reaction of the foil and the tomato soup causes holes to form in the foil!

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
              A Collection of Recipes from the Kitchen of Joyce & Clem Kohl


---------- Recipe via Meal-Master (tm) v8.02

      Title: Roquefort Roll
 Categories: Improv, Kohl, Appetizers
      Yield: 1 servings

      1 pk Cream cheese (8oz) softened         1 sm Package blue cheese
      4 T  Celery, minced                      2 T  Onion, minced
      2 T  Miracle Whip                          ds Cayenne pepper (BIG dash)
      1 c  Pecans, ground                      1 c  Parsley, dried
           Ritz Crackers                            Waxed paper

  1. Mix together everything except the pecans and parsley.
  2. Blend well.
  3. Mix together the pecans and parsley.
  4. Spread 1/4 of the pecans and parsley mixture on waxed paper.
  5. Take 1/2 of the cheese mixture, and form into a log.
  6. Place the log on waxed paper with the pecans and parsley.
  7. Roll the log on the waxed paper and sprinkle another 1/4 of the pecans
     and parsley mixture over and around it until the log has picked up most
     of the mixture.
  8. Roll up the log in the waxed paper, leaving all the extra pecans and
     parsley with it and then refrigerate.
  9. Repeat for steps 4 through 8 for the other log.

  Serve with Ritz Crackers

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
              A Collection of Recipes from the Kitchen of Joyce & Clem Kohl


---------- Recipe via Meal-Master (tm) v8.02

      Title: Crispy Rattlesnake Coils
 Categories: Improv, Kohl, Appetizers
      Yield: ? servings

      1    Rattlesnake; cut in strips
           Flour
           Salt & Pepper
           Crisco

  PREPARATION
  Cut rattlesnake into 8" strips about 1/4" thick.  Salt and pepper lightly.
  Put flour into a container that can be covered.  Add strips.  Shake.
  Refrigerate for about two hours.  This will allow the flour to become
  sticky and while the Crisco is heating in a deep fryer, pull the pieces
  apart and re-flour the pieces again.  Add flour if necessary. When the
  Crisco shortening is hot, add only enough snake strips so that all pieces
  are covered by the hot grease.  Fry until golden brown.  Dump into a
  container that has been prewarmed in the oven.  Continue frying the rest
  of the rattlesnake strips.

  NOTE:  The fried rattlesnake strips will appear to be coiled!

  SERVING
  Use a basket lined with a cloth napkin.  Add the fried, coiled snake
  pieces. Cover with the napkin.

  REMARKS
  This is an untested recipe!  Directions are duplicated from a restaurant
  in Phoenix, Arizona

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce and Clem Kohl


---------- Recipe via Meal-Master (tm) v8.02

      Title: Crispy Rattlesnake Coils
 Categories: Improv, Kohl, Appetizers
      Yield: ? servings

      1    Rattlesnake; cut in strips
           Flour
           Salt & Pepper
           Crisco

  PREPARATION
  Cut rattlesnake into 8" strips about 1/4" thick.  Salt and pepper lightly.
  Put flour into a container that can be covered.  Add strips.  Shake.
  Refrigerate for about two hours.  This will allow the flour to become
  sticky and while the Crisco is heating in a deep fryer, pull the pieces
  apart and re-flour the pieces again.  Add flour if necessary. When the
  Crisco shortening is hot, add only enough snake strips so that all pieces
  are covered by the hot grease.  Fry until golden brown.  Dump into a
  container that has been prewarmed in the oven.  Continue frying the rest
  of the rattlesnake strips.

  NOTE:  The fried rattlesnake strips will appear to be coiled!

  SERVING
  Use a basket lined with a cloth napkin.  Add the fried, coiled snake
  pieces. Cover with the napkin.

  REMARKS
  This is an untested recipe!  Directions are duplicated from a restaurant
  in Phoenix, Arizona

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce and Clem Kohl


---------- Recipe via Meal-Master (tm) v8.02

      Title: Hot Cheese/Beef Dip
 Categories: Improv, Kohl, Appetizers
      Yield: ? servings

      2 c  Cheese soup
      1 cn Tomatoes & chili peppers
    1/2 cn Green chili peppers
           - Ortega, blue 4-oz can
    1/2 cn Salsa - Yellow can
      1 md Tomato; chopped
      1 c  Shredded cooked roast
           Corn chips

  Combine all ingredients. Simmer in a fondue pot until bubbly. Serve with
  corn chips.  If too thin, thicken it with flour and water.

  Remark: The roast is optional.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce and Clem Kohl


---------- Recipe via Meal-Master (tm) v8.02

      Title: Hot Cheese/Beef Dip
 Categories: Improv, Kohl, Appetizers
      Yield: ? servings

      2 c  Cheese soup
      1 cn Tomatoes & chili peppers
    1/2 cn Green chili peppers
           - Ortega, blue 4-oz can
    1/2 cn Salsa - Yellow can
      1 md Tomato; chopped
      1 c  Shredded cooked roast
           Corn chips

  Combine all ingredients. Simmer in a fondue pot until bubbly. Serve with
  corn chips.  If too thin, thicken it with flour and water.

  Remark: The roast is optional.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce and Clem Kohl


MMMMM----- Recipe via Meal-Master

      Title: Italian Braised Lamb & Potatoes
 Categories: Cyberealm, Main dish, Casseroles, Meats
      Yield: 6 servings

      5 tb Olive oil
 2 3/16 lb Lamb, lean boneless from the
           - shoulder cut into 4cm pcs
      2    Brown onions
    1/2 bn Italian parsley, leaves only
           -chopped
      3    Garlic cloves crushed
      1    Capsicum red, cut into strip
 1 1/16 c  Lamb or beef stock
 17 2/3 oz Potatoes, peeled & cut into
           - 4cm pieces
  2 1/8 oz Pecorino, grated

  The potatoes should be yellow, waxy ones, such as Petrones or
  Desirees.

  Heat half the oil in a large heavy pot.  Brown lamb well in batches
  and, using a slotted spoon, remove to a plate.   Add remaining oil.
   Add onion and cook until softened.   Add parsley, garlic and
  capsicum.   Return lamb to pot, stir and add stock and freshly ground
  pepper to taste.   (Don't add salt yet as pecorino is a salty cheese)
    Reduce heat, cover, and simmer for 30 minutes.

  Add potato and simmer for another 20 minutes, or until lamb is almost
  tender.   Stir in cheese and cook for 10 minutes. Season with freshly
  ground pepper and salt to taste.

  Best if cooked 1 - 2 days ahead and refrigerated.   Like all
  casseroles, it will improve in flavour during the resting period.
   Great for entertaining, because it can be cooked well in advance,
  leaving you free to get on with the many chores involved in throwing
  a party.

  (Source:   Australian Gourmet Traveller magazine) (Posted by Mike
  Kear)

Re-posted by Lois Flack - CYBEREALM BBS, Watertown, NY (315)786-1120
*             *               Home of KOOKNET         *          *

MMMMM

MMMMM----- Recipe via Meal-Master

      Title: Pork With Vegetables And Cashews
 Categories: Cyberealm, Main dish, Meats
      Yield: 4 servings

      1 lb Boneless Fresh Pork *
      2 T  Soy Sauce (Import. If Avail)
    1/4 t  Pepper
      8 oz Fresh Mushrooms, Sliced
      2 T  Cold Water
      1 c  Salted Cashews Or Peanuts
      1 ea Medium Onion **
    1/2 t  Salt
      1 pk (10 oz) Frozen Peas
      1 T  Cornstarch
      1 ea Jar (2 ozs) Pimiento ***

  *     Pork should be fresh shoulder meat cut into 3/4-inch cubes. **
  Onion should be sliced and separated into rings. *** Jar of
  pimientos, should be 2 ozs and they should be sliced.
  Mix pork, onion and soy sauce in 3-qt casserole.  Cover and microwave
  on medium (50%) until meat is no longer pink, 12 to 15 minutes.  Stir
  every 3 minutes.

  Stir in salt, pepper, peas and mushrooms.  Cover and microwave on
  medium (50%) 9 minutes.  Stir every 3 minutes.

  Blend cornstarch and water; stir into meat mixture.  Stir in pimiento.
  Cover and microwave on medium (50%) until meat is tender, 9 to 12
  minutes, stirring every 3 minutes.  Stir in cashews.  Cover and let
  stand 5 minutes. Serve with rice if desired.

Re-posted by Lois Flack - CYBEREALM BBS, Watertown, NY (315)786-1120
*             *               Home of KOOKNET         *          *

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: Assam Spicy Shrimp
 Categories: Cyberealm, Seafood, Main dish
      Yield: 6 servings

MMMMM-------------------------MARINATING------------------------------
  1 1/2 c  Water
      1 tb Oyster sauce
      6 oz Tamarind
      2 lb Headless shrimp
    1/2 ts Hot chili sauce

MMMMM--------------------------COOKING-------------------------------
      3 oz Young ginger root
      1 ts Blachan
      3 tb Oyster sauce
      1 tb Hot chili sauce
    1/4 c  Packed brown sugar
      4 ea Large garlic cloves
      2 ea Small red onions
      1 tb Dark soya sauce
      3 tb Oil

  MARINATING:  Break tamarind apart, place in a small saucepan with
  water. Simmer, covered, for about 10 minutes or until pasty coating
  separates from seeds.  Press through a sieve or food mill to extract
  all pulp and soupy liquid.  Discard seeds.  Rinse shrimps thoroughly,
  pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind
  liquid, the oyster sauce and hot chili sauce.

  COOKING:  Meanwhile, cut young ginger into toothpick-sized slivers.
  If using mature ginger, peel and sliver.  Peel and sliver garlic.
  Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes
  to develop the flavors.  Pell and cut red onions into wedges.
  Combine oyster, soy and chili sauces with blachan; stir into
  remaining tamarind liquid.  Heat a large wok over high heat.  When a
  drop of water sizzles immediately into steam pour in 2 tablespoons of
  the oil.  Swirl up sides of wok, and when just at smoking point, dump
  in ginger and garlic.  Stir fry until golden, about 3 to 4 minutes.
  Adding more oil as needed, stir fry shrimp in batches until orange
  red, about 3 minutes.  Pour sauces over all the shrimp in the wok and
  cook at a brisk bubble over high heat until shrimps are aromatic and
  sauces have reduced and thickened to en robe the shells, about 8
  minutes.  Mix in sugar and onion wedges, taste to adjust seasoning,
  sweetening and spiciness.  Makes plenty for 6 as a principal dish
  with rice, enough for 8 with other dishes.

Re-posted by Lois Flack - CYBEREALM BBS, Watertown, NY (315)786-1120 *
*               Home of KOOKNET         *          *

MMMMM



MMMMM----- Recipe via Meal-Master

      Title: Crab-Stuffed Chicken
 Categories: Cyberealm, Low-cal, Poultry, Microwave
      Yield: 6 servings

      4 oz Crabmeat(or imitation) chop
      2 T  Fine dry Bread Crumbs
      1 T  Snipped Parsley
      6 x  Med Chicken Breast halves *
    1/4 c  Water Chestnuts, chop finely
      2 T  Mayonnaise or salad dressing
    1/4 t  Dijon-style Mustard
      2 T  White Wine Worcestershire

  * 6 med (1 - 1 1/4  lbs) boned skinless chicken breast halves Sliced
  green onion

   For filling, combine crabmeat, water chestnuts, bread crumbs,
  mayonnaise, parsley, and mustard.
   Place 1 piece of chicken, boned side up, between clear plastic wrap.
  Pound with meat mallet till 1/8" thick. Repeat with other pieces of
  chicken.
   Spoon some of the filling onto 1 end of each chicken breast half.
  Fold in the sides and roll up. Arrange chicken, seam side down, in a
  12x7x2" baking dish. Brush with some of the Worcestershire sauce.
   Bake in a 350 deg F. oven for 20-25 minutes or till chicken is no
  longer pink. Brush with remaining Worcestershire sauce and sprinkle
  with green onion.

  Microwave Directions: Prepare as above, except microcook chicken
  rolls, covered with waxed paper, on 100% (high) for 8-10 minutes or
  till chicken is no longer pink. Give the dish a 1/2 turn every 4
  minutes.
        ********************************************************
Per serving: 190 calories, 31 g protein, 4 g carbohydrates, 5 g fat,
83 mg cholesterol, 324 mg sodium, 282 mg potassium.

Re-posted by Lois Flack - CYBEREALM BBS, Watertown, NY (315)786-1120


MMMMM----- Recipe via Meal-Master

      Title: Assam Spicy Shrimp
 Categories: Cyberealm, Seafood, Main dish
      Yield: 6 servings

MMMMM-------------------------MARINATING------------------------------
  1 1/2 c  Water
      1 tb Oyster sauce
      6 oz Tamarind
      2 lb Headless shrimp
    1/2 ts Hot chili sauce

MMMMM--------------------------COOKING-------------------------------
      3 oz Young ginger root
      1 ts Blachan
      3 tb Oyster sauce
      1 tb Hot chili sauce
    1/4 c  Packed brown sugar
      4 ea Large garlic cloves
      2 ea Small red onions
      1 tb Dark soya sauce
      3 tb Oil

  MARINATING:  Break tamarind apart, place in a small saucepan with
  water. Simmer, covered, for about 10 minutes or until pasty coating
  separates from seeds.  Press through a sieve or food mill to extract
  all pulp and soupy liquid.  Discard seeds.  Rinse shrimps thoroughly,
  pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind
  liquid, the oyster sauce and hot chili sauce.

  COOKING:  Meanwhile, cut young ginger into toothpick-sized slivers.
  If using mature ginger, peel and sliver.  Peel and sliver garlic.
  Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes
  to develop the flavors.  Pell and cut red onions into wedges.
  Combine oyster, soy and chili sauces with blachan; stir into
  remaining tamarind liquid.  Heat a large wok over high heat.  When a
  drop of water sizzles immediately into steam pour in 2 tablespoons of
  the oil.  Swirl up sides of wok, and when just at smoking point, dump
  in ginger and garlic.  Stir fry until golden, about 3 to 4 minutes.
  Adding more oil as needed, stir fry shrimp in batches until orange
  red, about 3 minutes.  Pour sauces over all the shrimp in the wok and
  cook at a brisk bubble over high heat until shrimps are aromatic and
  sauces have reduced and thickened to en robe the shells, about 8
  minutes.  Mix in sugar and onion wedges, taste to adjust seasoning,
  sweetening and spiciness.  Makes plenty for 6 as a principal dish
  with rice, enough for 8 with other dishes.

Re-posted by Lois Flack - CYBEREALM BBS, Watertown, NY (315)786-1120 *
*               Home of KOOKNET         *          *

MMMMM



MMMMM----- Recipe via Meal-Master

      Title: Crab-Stuffed Chicken
 Categories: Cyberealm, Low-cal, Poultry, Microwave
      Yield: 6 servings

      4 oz Crabmeat(or imitation) chop
      2 T  Fine dry Bread Crumbs
      1 T  Snipped Parsley
      6 x  Med Chicken Breast halves *
    1/4 c  Water Chestnuts, chop finely
      2 T  Mayonnaise or salad dressing
    1/4 t  Dijon-style Mustard
      2 T  White Wine Worcestershire

  * 6 med (1 - 1 1/4  lbs) boned skinless chicken breast halves Sliced
  green onion

   For filling, combine crabmeat, water chestnuts, bread crumbs,
  mayonnaise, parsley, and mustard.
   Place 1 piece of chicken, boned side up, between clear plastic wrap.
  Pound with meat mallet till 1/8" thick. Repeat with other pieces of
  chicken.
   Spoon some of the filling onto 1 end of each chicken breast half.
  Fold in the sides and roll up. Arrange chicken, seam side down, in a
  12x7x2" baking dish. Brush with some of the Worcestershire sauce.
   Bake in a 350 deg F. oven for 20-25 minutes or till chicken is no
  longer pink. Brush with remaining Worcestershire sauce and sprinkle
  with green onion.

  Microwave Directions: Prepare as above, except microcook chicken
  rolls, covered with waxed paper, on 100% (high) for 8-10 minutes or
  till chicken is no longer pink. Give the dish a 1/2 turn every 4
  minutes.
        ********************************************************
Per serving: 190 calories, 31 g protein, 4 g carbohydrates, 5 g fat,
83 mg cholesterol, 324 mg sodium, 282 mg potassium.

Re-posted by Lois Flack - CYBEREALM BBS, Watertown, NY (315)786-1120


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pumpkin Soup
 Categories: Soups, Vegetables
      Yield: 6 servings

    1/4 c  Butter
      2    Onions; chopped
    3/4 c  Lentils
      5 c  Chicken Stock
  1 1/2 c  Pumpkin Puree
    1/8 ts Marjoram
    1/8 ts Thyme
    1/4 ts Pepper
      1 c  Half-And-Half

  In a large saucepan, melt butter over medium heat. Add onions and
  cook, stirring occasionally with a mixing spoon, until golden, about
  3-5 minutes. Add lentils, chicken stock, pumpkin puree, marjoram,
  thyme and pepper. Cover pan and simmer about 1 hour, or until lentils
  are tender.

  Turn off stove, move saucepan to cool burner and remove lid to allow
  soup to cool. Once cool, pour soup into a food processor or blender
  and puree. If all the soup won't fit into the blender, puree in
  batches. After soup has been pureed, return to saucepan, stir in
  half-and-half and reheat over medium heat. To serve, pour into
  hollowed pumpkin shell or soup tureen.

  Source: Medford Mail Tribune
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Dilled Shrimp
 Categories: Appetizers, Seafood
      Yield: 30 servings

  1 1/2 c  Mayonnaise
    1/3 c  Lemon Juice
    1/4 c  Sugar
      3 lb Medium Shrimp; cooked
      1    Red Onion; thinly sliced
      2 tb Dried Dill
    1/2 c  Sour Cream

  In a large bowl, combine mayonnaise, lemon juice, sugar, sour cream,
  onion and dill. Stir in shrimp. Cover and refrigerate overnight,
  stirring once.

  Source: Medford Mail Tribune
  Typed by Katherine Smith

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Deviled Eggs Hillcrest
 Categories: Appetizers, Cheese/eggs
      Yield: 12 servings

      6    Eggs; hard boiled
    1/4 c  Mayonnaise
    1/2 ts Dijon Mustard
      1 ts Prepared Pesto
      1 tb Parmesan Cheese; grated
    1/2 ts Lemon Juice
           Salt
           Pepper
           Parsley and Capers for
           -garnish

  Peel and halve eggs. Remove yolks to a small bowl and mash with a
  fork. Add mayonnaise and mustard, blending until smooth. Stir in
  pesto, cheese and lemon juice. Season with salt and pepper. Spoon
  into egg white shells and garnish with parsley and capers.

  Source: Medford Mail Tribune
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Sugar and Spiced Nuts
 Categories: Appetizers, Nuts
      Yield: 30 servings

    1/4 c  Milk
      1 c  Sugar
      1 ts Cinnamon
    1/2 ts Ground Cloves
      2 ts Water
      2 c  Walnut Halves
      2 c  Pecan Halves

  Mix all ingredients, except nuts, in a heavy saucepan. Bring to a
  boil and cook over medium-high heat until mixture reaches soft ball
  stage. Remove from heat, all nuts and stir until sugar begins to
  harden. Quickly pour onto cookie sheet or counter top. Separate nuts
  immediately.

  Source: Medford Mail Tribune
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Brie with Caramelized Pecans
 Categories: Appetizers, Cheese, Nuts
      Yield: 30 servings

    2/3 c  Brown Sugar
    1/3 c  Water
    1/2 c  Heavy Cream
      4 tb Unsalted Butter
    1/2 c  Spiced Pecans
      1    8" Wheel Ripe Brie Cheese;
           -top rind cut off evenly

  Combine the brown sugar and water in a heavy-bottomed saucepan and
  bring to a boil. Continue to cook over medium heat until the mixture
  reaches soft-ball stage (240F.) Test with a candy thermometer about
  4 minutes from the time the mixture begins to boil.

  Let the mixture cool slightly and stir in the cream. Continue to boil
  another 5 minutes or until the mixture is slightly thickened and
  glossy. Remove from heat and stir in the butter. Fold in the pecans.
  Pour the caramel mixture evenly over the top of the cheese, letting a
  little of it run down the sides. Serve with French Bread, crackers or
  apple wedges.

  Source: Medford Mail Tribune
  Typed by Katherine Smith

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Late Summer Pizza
 Categories: Appetizers, Vegetables, Pizza
      Yield: 30 servings

      1    Recipe Pizza Crust
    1/4 ts Blended Italian Herbs
      1 lg Leek; cleaned, thinly
           -sliced and sauteed in
           -rosemary and olive oil
    1/2 sm Zucchini
    1/2 sm Patty Pan Squash
    1/2 sm Sunburst Squash
      3 oz Dry Monterey Jack Cheese
    1/2 oz Parmesan Cheese; grated
           Nasturtium Petals and
           -Blossoms

  Follow package directions to prepare pizza crust, adding the Italian
  herbs to the dough as you form it onto a 10-11" round. Bake on
  parchment-lined baking sheet or on a pizza stone at 425F on the
  lowest oven rack for 10 minutes.

  Slice squashed very thin and slice cheese, using a cheese plane. Top
  pizza crust with leeks, sliced jack cheese and squashes. Return to
  oven and bake another 5-7 minutes, until cheese has melted. Sprinkle
  with Parmesan and bake a few more minutes. Arrange nasturtiums on top.

  Source: Medford Mail Tribune
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Yogurt Salsa
 Categories: Salsa, Appetizers
      Yield: 2 1/2 cups

      1 lb Plum Tomatoes
      1 md Onion
      1    Jalapeno Pepper
    1/4 c  Plain Low-Fat Yogurt
    1/2 c  Fresh Cilantro; chopped
      1 pn Salt
    1/4 ts Pepper

  Core and dice tomatoes. Peel and chop onion. Seed and chop pepper.
  Combine tomatoes, onion, pepper, yogurt, cilantro, salt and pepper in
  the work bowl of a food processor or blender. Process by pulsing
  until coarsely chopped, but not pureed. Chill and serve with tortilla
  chips and bite-sized raw vegetables

  Per 1/2 cup: Calories: 35, Fat: trace, Cholesterol: trace, Sodium:
  100 mg.

  Source: Medford Mail Tribune
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Salsa with Spice
 Categories: Salsa, Appetizers, Snacks
      Yield: 2 cups

    3/4 lb Cherry Tomatoes; coarsely
           -chopped
      1 tb Jalapeno Pepper; finely
           -chopped
    1/2 c  Onion; chopped
      2 tb Fresh Lime Juice
      4 tb Fresh Coriander

  Combine all ingredients in a bowl. Let salsa stand at room
  temperature at least 1/2 an hour before serving.

  Per 1/2 cup: Calories: 25, Sodium: 40 mg, no fat, no cholesterol.

  Source: Medford Mail Tribune
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Lentil Spread
 Categories: Beans, Dip
      Yield: 1 1/4 cups

      1 c  Water
    1/2 c  Red Lentils
    1/3 c  Nonfat Yogurt
      2 tb Salsa
      1 tb Fresh Chives; chopped
      1 ds Hot Pepper Sauce
      1 pn Salt

  Put water in saucepan. Add lentils, bring to a boil, reduce heat and
  simmer until lentils are tender, about 20 minutes. Pour lentils and
  any liquid that remains into the work bowl of a food processor. Add
  yogurt, salsa, chives, hot pepper sauce and salt and process until
  smooth. Let dip ripen in refrigerator for a bit before serving with
  crackers or raw vegetables.

  Per tb: Calories: 20, Cholesterol: trace, Sodium: 14 mg, No Fat.

  Source: Medford Mail Tribune
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Nachos
 Categories: Cheese/eggs, Snacks
      Yield: 8 servings

      8    Corn Tortillas
  1 1/4 c  Kidney Beans; cooked,
           -drained with liquid
           -reserved
    1/4 ts Chili Powder
      2 c  Salsa
      1 c  Monterey Jack Cheese;
           -shredded

  Preheat oven to 500F. Wet tortillas, drain and lay on baking sheets.
  Bake for 6-7 minutes or until just crisp, turning after 4-5 minutes.
  If tortillas begin to curl, lay another baking sheet on top. Remove
  tortillas from baking sheet and set aside to cool. Reduce oven
  temperature to 350F.

  Combine beans and chili powder in a small skillet and heat, mashing
  beans with a fork until mixture is hot. Stir in reserved liquid a
  little at a time until mixture is smooth and spreadable.

  Cut each tortilla into 6 wedges, then reassemble into rounds on baking
  sheet. Spread bean mixture equally over tortillas and top each with
  1/4 cup salsa and 2 tb cheese. Layer on remaining salsa and cheese.
  Bake 4-5 minutes or until cheese has melted. Serve hot.

  Per Serving: Calories: 170, Fat: 3 g, Cholesterol: 13 mg, Sodium: 280
  mg.

  Source: Medford Mail Tribune
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Wolfgang Puck's Mushroom Soup
 Categories: Soups
      Yield: 46 servings

      1 lb Mushrooms
           Juice of 1/2 lemon
      1 tb Butter
      2 tb Minced shallot
    1/2    Bay leaf
    1/4 ts Dried thyme
      2 c  Whipping cream
  1 1/2 c  Chicken stock
      1 ts Salt
    1/2 ts Freshly ground pepper
      1 ts Cornstarch
           -dissolved in 1 T water
      1 tb Chpd parsley, garnish

  Chop mushrooms with lemon juice in food processor.  Melt butter in
  large skillet over medium heat.  Add shallot and saute lightly. Add
  mushrooms, bay leaf and thyme and cook, stirring frequently, until
  liquid is completely evaporated, about 10 minutes. Blend cream,
  chicken stock, salt and pepper and bring to boil. Reduce heat and
  simmer 20 minutes. Add dissolved cornstarch and simmer 10 minutes
  longer. Adjust seasoning. Ladle into heated bowls and sprinkle with
  parsley. Makes 4 to 6 servings.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Artichokes alla Romana
 Categories: Appetizers
      Yield: 6 servings

MMMMM----------------FAVORITE RESTAURANTS, BON A---------------------
      6 md Artichokes
      1    Lemon, halved crosswise
      2 c  Consomme
  1 1/2 c  Olive oil
      1 c  Parsley, chpd
      1 tb Garlic, chpd
           Salt and pepper

  ** "The most superbly prepared artichokes I've ever tasted." Tavola
  Calda da Alfredo, New York, NY Slice tops from artichokes. Remove
  tough outer leaves and cut off stems to make flat base. Trim off
  thorny tips using scissors. Rub cut edges with lemon halves. Drop
  artichokes and lemon into lg pot filled with enough boiling salted
  water to cover. Cover partially and parboil 10 mins. Remove with
  slotted spoon and turn upside down to drain. When cool, gently spread
  leaves, remove fibrous chokes from center with spoon. Preheat oven
  400F. Combine consomme, oil, parsley, garlic, salt and pepper in
  bowl. Place artichokes upright in baking dish and pour consomme
  mixture evenly over top. Bake until outer leaves begin to turn copper
  color, 25-35 mins. Baste and broil until tops brown, 3 mins. Serve in
  soup plates with remaining liquid. S: Fav Rest Rs, Bon A

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Batter-Fried Mushrooms
 Categories: Appetizers, Vegetables
      Yield: 6 servings

MMMMM----------------FAVORITE RESTAURANTS, BON A---------------------
      2 c  All purp flour
      1 tb Salt
  1 1/2 ts Garlic powder
      1 ts Baking powder
  1 1/2 c  Beer
           Oil for deep frying
     36 md Mushrooms, whole, up to 48
           -and can be large

  ** "A superb way to start a meal." Hollymead Inn, Charlottesville, VA
  Combine flour, salt, garlic powder, and baking powder in med bowl.
  Add beer and whisk until smooth. Cover and chill 30 mins. Whisk
  again, let stand in refrigerator until ready to use. Batter can be
  prepared 1 day ahead if desired. Heat oil to 375 F. Holding stem, dip
  each mushroom into batter, covering cap completely. Fry in batches
  until golden brown. Allow oil to return to 375 F before adding next
  batch. Drain. S: Fav Rest Rs, Bon A

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Garlic and Cheese Boboli Pizza
 Categories: Italian
      Yield: 1 servings

    1/2 c  Mozzarella; freshly grated
    1/2 c  Parmesan; freshly grated
    1/2 c  Cheddar; grated
      3 cl Garlic; crushed
    1/4 lb Butter
           Fresh basil
           Pine nuts; toasted

  Blend together cheeses, garlic, and butter.  Spread a thick layer over
  BOBOLI.  Bake 15 minutes (350-375) til cheese melts. Sprinkle with
  basil and pine nuts. Serve with salad.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Boboli California Pizza
 Categories: Italian
      Yield: 8 servings

      1 c  Cheddar cheese, shredded
      1 lg Bobolis OR 4 sm
      1 c  Ripe olives
      1    Avocado, peeled, sliced
      1 c  Alfalfa sprouts
      4 sl Bacon, cook, crumble
    1/2 c  Sour cream

  Sprinkle cheese and olives over Bobolis.  Bake at 450~ for 10
  minutes. Top with avocado and sprouts. Garnish with sour cream and
  bacon.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Ham & Cheese Boboli
 Categories: Italian
      Yield: 4 servings

      2 c  Mozzarella, OR provolone,
           -shredded
      2 c  Sharp cheddar cheese, shred
      1 lb Ham slices, thin
      1 lg Tomato, chopped
      1    Onion, chopped
           Miracle Whip OR mayonnaise
           Garlic powder to taste or
           Fresh minced mixed w/mayo
      1 lb Boboli (large one)
           Butter, melted
      8 sl American cheese, to 12

  Brush Boboli with some melted butter. Cover with ham slices, covering
  all the bread and continue to layer until all the ham is gone. Top
  the ham with a layer of mayonnaise. Sprinkle the chopped tomato and
  onion over the top of the mayonnaise. Sprinkle with garlic powder to
  taste. Place individual slices of American cheese to cover the top
  layer. Sprinkle with the mozzarella and then the cheddar. Bake in
  preheated 375 oven until the cheese is melted and bubbly. Remove from
  the oven and let stand 5 minutes. Slice and serve as you would a
  pizza. Good reheated or cold the next day. Alternate suggestions: 1)
  Mix a couple of teaspoons spicy mustard with the mayonnaise before
  spreading. 2) Before topping the Boboli, brush some egg white around
  the edge of the crust and sprinkle with sesame seeds.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Cheesy Mushroom Boboli Pizza
 Categories: Italian
      Yield: 1 servings

      1 c  Mushrooms; sliced
      2 tb Oil
    1/2 c  Pizza or tomato sauce
      1 lg Boboli shell or 4 small
      1 c  Cheese; shredded
      4    Sun-dried tomatoes; cut into
           -strips

  Saute' mushrooms in oil for 2 minutes.  Spread sauce on shell;
  sprinkle cheese over.  Top with mushrooms and tomatoes. Bake at 450
  degrees for 10 minutes.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Boboli Four Cheese White Pizza
 Categories: Italian
      Yield: 1 servings

           Mozzarella
           Gorgonzola
           Sharp Provolone
           Parmesan
           Onion slices; optional
           Blanched broccoli; optional
           -can substitute blue cheese
           -or other cheese for the
           -gorgonzola

  Brush the Boboli lightly with olive oil and put the cheese on
  liberally. Drizzle a few more drops of olive oil over it. Bake
  according to Boboli Pizza directions.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chicken and Roasted Pepper Boboli Pizza
 Categories: Italian
      Yield: 1 servings

      1 lg Boboli shell or 4 small
      1 tb Olive oil
      1 cl Garlic, minced
    1/2 c  Onions; sliced
    1/2 c  Roasted red pepper strips
    1/2 c  Heavy cream
      2 tb Tomato paste
    1/4 ts Red pepper flakes
      1 c  Cooked slivered chicken

  Bake boboli shell on ungreased baking sheet at 450 degrees until
  crisp, about 5 to 7 minutes.  Heat oil in skillet. Saute garlic
  in oil; remove garlic.  Add onion to skillet and saute until tender.
  Add pepper strips, cream, tomato paste and red pepper flakes, salt
  and pepper. Cook and stir until thickened and well blended, about 2
  to 3 minutes. Add chicken and heat.  Spoon into cavity of Boboli
  shell.

MMMMM


