MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lighter Swedish Tosca
 Categories: Cyberealm, Mom's best, Ww, Low-fat, Cakes
      Yield: 9 servings
 
MMMMM----------------------------CAKE---------------------------------
    1/2 c  Boiling water
    1/4 c  Rolled oats
    1/2 c  Firmly packed brown sugar
    1/2 c  Sugar
      3 tb Light margarine
    1/2 ts Almond or coconut extract
      1 c  All purpose flour
    1/4 c  Egg substitute (or 1 egg)
      1 ts Baking powder
    1/4 ts Salt

MMMMM--------------------------TOPPING-------------------------------
    1/4 c  Rolled oats
    1/4 c  Firmly packed brown sugar
      1 tb Flour
      2 tb Light margarine
    1/4 c  Coconut
      2 tb Chopped nuts (optional)
      2 tb Skimmed milk
    1/4 ts Vanilla
 
  1. Heat oven to 350F. Spray an 8" square pan with nonstick cooking
  spray. Set aside.
  
  2. In a small bowl, combine the 1/4 oats and boiling water. Let stand
  5 minutes.
  
  3. In a large bowl, combine sugar, 1/2 cup brown sugar, 3 T margarine,
  almond or coconut extract, and egg or egg substitute. Beat well. Add
  oat mixture; neat 2 minutes at medium speed. Lightly spoon flour into
  a measuring cup; level off. Add 1 cup flour, baking powder, and salt.
  Beat an additional 2 minutes. Pour into sprayed baking dish.
  
  4. Bake at 350F for 25-30 minutes or until toothpick comes out clean.
  
  5. Meanwhile, in a small bowl, combine 1/4 cup oats, 1/4 cup brown
  sugar, and 1 T. flour. Mix well. With pastry blender or fork, cut in
  2 T. margarine until crumbly. Stir in coconut and nuts if using them.
  Add milk and vanilla, and mix well.
  
  6. Spread topping over hot cake. Broil 5-7 inches from heat for 2-3
  minutes, be careful not to burn the cake. Do so until bubbly and
  golden. Cool slightly on wire rack, serve warm.
  
  Nutritional information: 1/9 of recipe
  
  Calories 270; Protein, 3 gm; carbohydrate 45 gm; fiber 1 gm; fat 2.3
  gm (if using egg substitute and light margarine) or 9 gm; cholesterol
  24 mg (if using egg and regular margarine); sodium 210 mg; potassium
  125 mg.
  
  Dietary exchanges: 1 starch, 2 fruits, 2 fats (if using regular
  margarine and egg).
  
  Source: Pillsbury Fast and Healthy Magazine, Jan./ Feb. 1995
  Adapted for Weight Watchers by Linda Fields
  Typed in MM format by Linda Fields, Cyberealm BBS, Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bill Schoonover's 24 Hour Salad
 Categories: Cyberealm, Kooknet, Salads
      Yield: 1 large bowl
 
      1    Head of lettuce, broken up
    1/2 c  Spring onions, chopped
    1/2 c  Chopped celery
      1 cn Sliced water chestnuts
      1 pk Frozen peas
      2 c  Mayonnaise
    1/2 c  Parmesan cheese
    1/2 ts Garlic powder
    1/2 ts Salt
      1 lb Bacon, crisp and broken up
      5    Hard boiled eggs, mashed
      2    Tomatoes, cut in wedges
 
  Break lettuce in the bottom of a large bowl. Add the next 3
  ingredients. Spread frozen peas over the top of all. Seal with
  mayonnaise. Sprinkle parmesan cheese, garlic powder, and salt over
  the top. Cover and refrigerate overnight.
  
  Before serving, garnish with bacon, eggs, and tomato wedges.
  
  Bill's note: "I honestly don't know who to credit for this recipe. I
  typed this from an old, wrinkled and browned bit of paper.. must have
  been around for ages!"
  
  Posted by Bill Schoonover, Destinations BBS and Kook-Net Node
  Typed in MM format by Linda Fields, Cyberealm BBS and home of
  Kook-Net, Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Light Fettucine Alfredo
 Categories: Cyberealm, Kooknet, Italian, Low-fat
      Yield: 4 servings
 
  1 1/3 c  Skim milk
      2 sm Garlic cloves, minced
      2 ts Flour
      2 tb Fat-free cream cheese
      1 c  Grated parmesan cheese
      1 tb +2 t. Molly McButter (TM)
           Natural Butter Flavor
           Sprinkles
      4 c  Hot cooked fettuccine
 
  In a medium saucepan over high heat, whisk milk, garlic, flour and
  cream cheese. Bring to a boil, whisking constantly. Reduce heat and
  simmer for 2 minutes or until thickened. Add Parmesan, whisk until
  blended. Remove from heat. Stir in Molly Mc Butter. Pour sauce over
  hot fettuccine. Sprinkle with parsley and pepper if desired.
  
  Per serving: 5 gm fat; 310 cal; 17 gm pro; 48 gm carbo; 550 mg
  sodium; 15 mg chol. Source: Advertisement for Molly McButter (TM)
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Good-For-You Gingerbread
 Categories: Cyberealm, Kooknet, Mom's best, Cakes, Low-fat
      Yield: 9 servings
 
      1 c  All purpose flour
    1/2 c  Whole-wheat flour
    1/4 c  Packed brown sugar
    3/4 ts Ground ginger
    3/4 ts Ground cinnamon
    1/2 ts Baking powder
    1/2 ts Baking soda
      2    Egg whites, beaten slightly
    1/2 c  Buttermilk
    1/2 c  Unsweetened applesauce
    1/2 c  Molasses
 
  1. Preheat oven to 350F. Lightly spray an 8x8x2 baking pan with
  nonstick spray and set aside.
  
  2. In a large bowl, stir together the all purpose flour, whole wheat
  flour, brown sugar, ginger, cinnamon, baking soda and baking powder.
  
  3. In a small bowl, combine the egg whites, buttermilk, applesauce,
  and molasses. Add the buttermilk mixture to the flour mixture. Beat
  with an electric mixer until combined.
  
  4. Transfer the batter to the prepared pan. Bake for 30-35 minutes or
  until a toothpick comes out clean. Cool on a wire rack for 10 minutes.
  Remove from pan and serve warm.
  
  Per serving: 149 calories; 1 gm fat; 0 gm cholesterol.
  
  Source: Healthy Homestyle Cooking
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Elaine's Cheesecake
 Categories: Cheesecake, Cyberealm, Kooknet
      Yield: 12 servings
 
      1 c  Sugar, granulated
      2 lb Cream Cheese
      2 lg Eggs
      1 c  Sour Cream
      1 ts Vanilla
      3 tb Cornstarch
      1 c  Graham Cracker Crumbs
    1/4 c  Butter or Margarine
  1 1/4 c  Oreo Cookie Crumbs
    1/4 c  Butter or Margarine
      3 tb Sugar, granulated
 
  :       In a small bowl, blend well the graham cracker crumbs, butter
  or margarine, and 3 tablespoons granulated sugar. Press the crumb
  mixture in the bottom of a greased 8" or 9" springform pan. Place the
  pan in the freezer to chill while you prepare the filling.
  :       In a mixer bowl, mix the cream cheese and sugar until smooth
  and light. I, myself, mix alternately 8 ozs. of the cream cheese and
  1/4 cup of the sugar. This is just to ensure it is evenly mixed. When
  the cream cheese and sugar mixture is light and creamy, mix in the
  eggs, vanilla, and the cornstarch, making sure it is mixed well. It
  should be a nice light yellow color. Mix in the sour cream until well
  mixed. Pour the mixture into the prepared springform pan.
  :       Bake in a preheated 450 degree oven for 10 minutes. Reduce the
  temperature to 200 degrees and bake for another 45 minutes. Turn oven
  off and allow the cheesecake to cool in the oven with the door opened
  slightly for 2 1/2 to 3 hours. Remove sides from pan and chill in
  refrigerator for another 2 to 3 hours. Then slide the cheesecake off
  the bottom of your pan, if you wish.
  
       ** You can use the Oreo Cookie Crumbs in place of the Graham
  Cracker Crumbs for a wonderfully delightful change. (This is the way
  that most of the people order it from me.)
  
      *** Before placing the cheescake in the oven for baking, I always
  sprinkle a bit of the crumbs on top for garnish. Really looks nice!
  
     **** Last hint: I put a pan with about 2-3 inches of hot water on
  the bottom shelf. It helps to keep the cheesecake from cracking.
  Always bake the cheesecake on the middle shelf...NO LOWER!!!
  
  From Elaine Poncelet, Vision Dimension BBS, Kook-Net HUB, Gerald,
  Missouri
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple Chip Cookies
 Categories: Cyberealm, Cookies
      Yield: 12 servings
 
      1 c  Brown sugar
    1/4 c  Butter
    1/2 c  Cream
      1    Egg
    1/2 ts Soda
    1/2 ts Salt
    1/4 ts Nutmeg
      1 c  Chopped,peeled apples
    1/2 c  Butterscotch Chips
      1 c  Walnuts, chopped
           Glaze:
      3 tb Butter, melted
      1 tb Cinnamon
      2 tb Cream
      2 c  Confectioners Sugar
     24    Walnut Halfs
 
  1. Heat oven to 350 F. 2. Cream butter and sugar; add egg, beat well.
  3. Stir in dry ingredients. 4. Add apples and nuts and chips. 5. Drop
  by teaspoon full onto greased cookiesheet. 6. Bake 10 to 12 minutes.
  7. Make glaze by mixing together the melted butter,cinnamon, cream
     confectioners sugar. 8. Spread on cookies. 9. Top each with a
  walnut half.
     Typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Marble Squares ala Brigitte Sealing
 Categories: Cyberealm, Cookies
      Yield: 8 servings
 
    3/4 c  Water
    1/2 c  Margarine
  1 1/2 oz Baking Chocolate,unsweetened
      2 c  Flour
      2 c  Sugar
      1 ts Baking Soda
    1/2 ts Salt
      2    Eggs, beaten
    1/2 c  Sour cream
     18 oz Cream Cheese, softened
    1/3 c  Sugar
      1    Egg, beaten
      6 oz Semi sweet chocolate Morsels
 
  1. Combine water, margarine and chocolate in saucepan, bring to
     a boil. remove from heat. 2. Stir in combined flour,sugar, baking
  soda and salt. 3. Add the two eggs and sour cream; mix well. 4. Pour
  into greased and flowered 15 X 10 X 1 " jelly roll pan. 5. Combine
  cream chesse and sugar, mix until well blended. 6. Blend in egg. 7.
  Spoon over chocolate batter. 8. Cut with knife through batter to give
  a marbled effect. 9. Sprinkle with chocolate morsels. 10.Bake at 375
  F for 25 to 30 minutes.
     Typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Surprise cookies
 Categories: Cyberealm, Cookies
      Yield: 12 servings
 
    1/2 c  Margarine
    3/4 c  Sugar
      1    Egg
      3 tb Cocoa
  1 3/4 c  Flour
    1/2 ts Baking Soda
    1/2 ts Salt
    1/2 c  Milk
      1 ts Vanilla
    1/2 c  Walnuts, chopped
      6 oz Peanutbutter Chips
 
  1. Cream margarine and sugar. 2. Beat in egg and cocoa. 3. Sift dry
  ingridients together and add chocolate mixture
     alternately with milk, mix well. 4. Stir in vanilla, nuts and
  chips. 5. Drop 2 " apart on ungreased cookiesheet. 6. Bake in 400 F
  oven for 8-10 minutes. 7. Frost with icing if desired.
     Typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Jeweled Walnut Cookies
 Categories: Cyberealm, Cookies
      Yield: 24 bars
 
      2    Eggs
      1 c  Sugar
    1/2 ts Salt
      1 ts Vanilla
      1 c  Flour
    3/4 c  Small, spiced Gumdrops,
           Halved, divided
    3/4 c  Walnuts, chopped, divided
 
  1. Preheat oven to 325 F. 2. In large bowl beat together eggs, sugar,
  salt and vanilla. 3. Stir in flour. 4. Mix in 1/2 cup of the gumdrops
  and 1/2 cup of the walnuts. 5. Turn onto greased 9 " square baking
  pan. 6. Sprinkle with remaining gumdrops and walnuts. 7. Bake for
  about 35 minutes, or until top has a firm, dull
     crust. Cool in pan. 8. Cut into 24 bars.
     Typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Orange Muffins
 Categories: Breads, Muffins, Kooknet, Cyberealm
      Yield: 12 servings
 
  2 1/2 c  Flour
    3/4 c  Sugar
      1 tb Baking powder
      1 ts Baking soda
    1/4 ts Salt
      1    Thin-skinned orange
      1    Large egg
      1 c  Milk
    1/4 c  Vegetable oil
 
  combine all dry ingredients Line muffin tins with foil cupcake
  liners. cut orange into wedges (8ths) and remove the seeds. Puree
  orange and pour into a bowl. Stir in egg, milk,oil and blend and pour
  over dry ingredients. fold in until just combined. Spoon in muffin
  tins. Bake 400 20 min. or until golden Can be frozen up to 6 months
  
  Typed by Annette Johnsen source Frozen Assets, on Kook-Net
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: EDIBLE PLAY DOUGH 1
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
      2 c  Flour
      4 c  Oatmeal
      1 c  Water
      1 c  White corn syrup
      1 c  Peanut butter
  1 1/2 c  Nonfat dry milk
  1 1/4 c  Confectioner's sugar
 
  Mix flour and oatmeal in blender and grind for about 30 seconds. Add
  1 cup water and knead. Add corn syrup, peanut butter, nonfat milk, and
  confectioners sugar. Combine and knead well. Add more flour or
  powdered milk if dough is still sticky.
  
  Put out bowls of chocolate chips, butterscotch chips, sunflower
  seeds, or peanuts to decorate creations.
  
  Variations:  Mix 16 oz peanut butter with 6 tablespoons honey. Add
  dry milk or flour until not sticky. Chocolate chips may be added.
  Note: DO NOT FEED CHILDREN UNDER 1 YEAR HONEY THEY MIGHT GET FOOD
  POISINING!!!!!
  
  Typed by Annette Johnsen Source:First Lutheran Church of Blair
  Nebraska Recipe by Vicki Barr
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: EDIBLE PLAY DOUGH II
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
      1 c  Powdered milk
      1 c  Creamy peanut butter
      1 c  Honey
 
  mix all and add more powdered milk until not sticky. chill and use.
  Note: DO NOT GIVE CHILDREN UNDER 1 YEAR OLD  HONEY  IT CAN CAUSE FOOD
  POISONING.
  
  Typed by Annette Johnsen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: COOKIES O' SIN
 Categories: Cookies, Low-cal, Kooknet, Cyberealm
      Yield: 4 dozen
 
  1 1/2 c  Sifted all-purpose flour
    1/2 ts Baking Soda
    1/2 ts Baking Powder
    1/4 c  Granulated Sugar
    1/2 c  Light Brown Sugar-
           Firmly Packed
      3 ea Egg Whites
      1 tb Vanilla Extract
      4 oz Real Chocolate Chips
           Non-Fat Cooking Spray
 
  1.  Preheat oven to 375 degrees F 2. Into a large bowl, sift flour
  with soda and powder 3. Into medium bowl, beat egg whites and vanilla
  4. Add sugars, then egg mixture.  With wooden spoon, or electric
  mixer at medium speed, beat until smooth and well combined (approx 1
  min) 5. Stir in chocolate chips 6. Spray cookie sheet with non-fat
  cooking spray then drop by tablespoonfulls onto cookie sheet (12
  cookies to a sheet) 7. Bake 10 to 12 minutes
  
  Makes about 4 dozen about 70 calories and .5 grams of fat each
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: NON-FAT BLUEBERRY MUFFINS
 Categories: Breads, Low-cal, Low-fat, Kooknet, Cyberealm
      Yield: 11 servings
 
      2 c  Sifted all-purpose flour
      1 ts Baking soda
      2 ts Baking powder
    1/2 c  Granulated sugar
    1/2 ts Salt
      4 ea Eggs whites
  1 1/4 c  Skim milk
      1 c  Fresh or frozen Blueberries
           (Thawed if frozen)
           Non-Fat Cooking Spray
 
  1.  Preheat oven to 400 degrees F. 2. Spray twelve 2 to 2 1/2 inch
  muffin pan cups 3. Into large bowl, sift flour with soda, powder and
  salt 4. Into medium size bowl beat egg whites and milk 5. Add sugar,
  then egg mixture into large bowl.  With spatula, blend until
  throughly combined. (mixure should be slightly lumpy) 6. Glently fold
  blueberries into mixture 7. Spoon batter into prepared muffin cups
  about 2/3 cups from top. 8. Bake 18 to 22 minutes
  
  makes about 11-14 muffins about 130 calories and .05 grams of fat
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Choco Peanut Butter Dreams
 Categories: Cyberealm, Cookies
      Yield: 6 dozen
 
  1 1/2 c  Brown sugar
      1 c  Creamy Peanut Butter
    3/4 c  Margarine
    1/3 c  Water
      1    Egg
      1 ts Vanilla
      3 c  Oats, uncooked
  1 1/2 c  Flour
    1/2 ts Baking Soda
  1 1/2 c  Chocolate Chips
      4 tb Shortening
    1/3 c  Nuts chopped
 
  1. Heat oven to 350 F. 2. Beat together brown sugar, peanut butter and
  margarine until
     light and fluffy. 3. Blend in water, egg and vanilla. 4. Add
  combined dry ingridients and mix well. 5. Shape dough into 1/4 inch
  thick balls. 6. Place on ungreased cookiesheet; flatten to 1/4 inch
  thickness.
     with bottom of glass dipped into sugar. 7. Bake 8-10 minutes or
  until edges are golden. 8. Remove to wire rack and cool completly. 9.
  In heavy saucepan over low heat, melt chocolate chips and
     the shortening; stir until mixture is melted and smooth. 10.Top
  each cookie with 1/2 teaspoon melted chocolate and
     sprinkle with the nuts. 11. Chill until set, store in airtight
  container.
      typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lemon Butter Bars
 Categories: Cyberealm, Cookies
      Yield: 10 bars
 
      2 c  Flour
      1 c  Butter, softened
    1/2 c  Confectioners Sugar
      4    Eggs
      2 c  Sugar
      1 ts Baking Powder
    1/2 ts Salt
      1 c  Freshly sqeezed Lemon Juice
 
  1. Preheat oven to 350 F. 2. Beat together flour, butter and 1/2 cup
  confectioners sugar
     in small bowl ,with electric mixer until well blended. 3. Bake in
  preheated oven for 25 to 30 minutes or until golden. 4. Beat eggs,
  sugar, baking powder, salt and lemomjuice in small
     bowl until smooth. Pour over hot crust. 5. Bake 15 minutes more or
  until bubbly and light brown. 6. Cool completly on wire rack. Dust
  lightly with reminding
     confectioners sugar. Cut into diamonds, about 21/2 "X 1 1/2 ".
     Use small spatula to lift diamonds out of the pan. 7. Store
  airtight at room temperature.
     Typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Oatmeal Chews
 Categories: Cyberealm, Cookies
      Yield: 12 bars
 
    1/2 c  Margarine
      2 c  Quick Oats
    1/2 c  Brown sugar
    1/4 c  Dark Cornsyrup
    1/4 ts Salt
      6 oz Chocolate Chips
    1/4 c  Chopped Nuts
 
  1. Melt butter in large glas bowl in microvawe on HIGH for 45 sec. 2.
  Stir in oats, sugar, syrup and salt. 3. Press evenly into bottom of 8
  X 8 X 2 " baking pan. 4. Microwave on HIGH for 3-4 minutes, untill
  bubbly. 5. Spread the surface even and sprinkle the chips over all.
  6. Microwave on MEDIUM for 4-6 minutes, until chips are melted. 7.
  Spread out evenly and sprinkle the nuts all over top. 8. Chill for 1
  hour and cut into bars.
     Typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: KAHLUA MOUSSE
 Categories: Cyberealm, Desserts
      Yield: 4 servings
 
MMMMM------------------PREPARATION TIME: 45 MIN-----------------------

MMMMM-------------------COOKING TIME:   15 MIN------------------------

MMMMM------------------CHILLING TIME:  3 HOURS-----------------------
      2    Eggs yolks
      2 tb Kahlua liqueur
      3 oz Semi-sweet chocolate
    1/4 c  Butter
      2 tb Kahlua liqueur
      2    Egg whites
  1 1/2 ts Sugar
      1 c  Whipping cream
           *   *   * Optional *   *   *
           Garnish -  Mint leaves and -
           - Mint chocolate sticks
 
  1.  Beat egg yolks and 2 tablespoons Kahlua in the top of a double
  boiler. Beat in 1/4 cup sugar and beat until slightly thickened and
  color lightens.
  
  2.  Place pan over boiling water.  Cook and stir until thickened,
  about 10 minutes.
  
  3.  Set top of double boiler in a bowl of cold water.  Beat until
  mixture is thick, 3 to 4 minutes.
  
  4.  Melt chocolate and butter together.  Stir in remaining 2
  tablespoons of Kuhlua.  Add egg mixture.
  
  5.  Beat egg whites until soft peaks form.  Add remaining sugar.  Beat
  until stiff peaks form.  Add to chocolate mixture.
  
  6.  Beat whipping cream until stiff.  Fold into chocolate mixture.
  
  7.  Spoon mousse unto parfait glasses or dessert cups.  Chill 3 hours
  before serving.
  
  NUTRITIONAL INFORMATION: Per Serving Calories........567
  Carbohydrates...36.1 g Protein.........5.2 g Sodium...........170 mg
  Fat............44.0 g
  
  Source:  "Great American Recipes"
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY -
  (315)786-1120 - -    - * - * Home of "KOOK-NET" cooking net. * - * -
    -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: STRAWBERRY BAKED ALASKA
 Categories: Cyberealm, Cakes, Desserts
      Yield: 8 servings
 
MMMMM------------------PREPARATION TIME: 15 MIN-----------------------

MMMMM------------------BAKING TIME:  4 TO 5 MIN-----------------------

MMMMM-----------------------YOU WILL NEED----------------------------
      1    Pre-baked 9-inch pie shell

MMMMM--------------------------FILLING-------------------------------
  1 1/2 qt (About 6 cups) Strawberry -
           - ice cream
      1 c  Strawberry jam or sundae -
           - topping

MMMMM--------------------------TOPPING-------------------------------
      3    Egg whites
        ds Cream of tarter
    1/4 c  Granulated sugar

MMMMM----------------------OPTIONAL GARNISH---------------------------
           Fresh strawberries &
           Strawberry jam
 
  1.  Chill pastry shell well after baking.
  
  2.  Spread bottom with strawberry jam or topping.  Reserve a little to
      drizzle over top.
  
  3.  Soften ice cream to room temperature.  Beat with electric mixer
      until smooth and creamy.
  
  4.  Spread ice cream evenly over bottom of pie shell, mounding it in
      the center.  Place in freezer immediately while preparing the
      meringue topping.
  
  5.  Whip eggs white in mixer bowl until very frothy.  Add cream of
      tarter and continue beating until stiff peaks form.
  
  6.  Add sugar, 1 tablespoon at a time and beat until stiff and glossy.
  
  7.  Spread meringue evenly over ice cream in shell to the edges to
      seal well.
  
  8.  Bake pie at 450oF until slightly browned, 4 to 5 minutes.
  
  9.  Drizzle strawberry jam or topping over top of meringue, if used.
  
  * TIP *  You may prepare pie ahead, freeze it and hold it for several
    days.  Brown meringue topping just before serving.
  
  NUTRITIONAL INFORMATION per serving: Calories.......530
  Protein........5.5 g  Fat.......24.2 g Carbohydrates............75.3
  g Sodium..............189 mg
  
  Source:  "Great American Recipes"
  
   Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY - * -
  (315)786-1120        -        *   - - * Home of KOOK-NET cooking net.
  * -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fancy Franks
 Categories: Appetizers, Kooknet, Cyberealm
      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 tb 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: Appetizers, Salads, Dips, Kooknet, Cyberealm
      Yield: 2 cups
 
      1 lg Avocado; peeled & mashed
      1 tb Lemon juice
      1 ts Onion; finely minced
    1/8 ts Cayenne pepper
      2 tb Tomato bits
      3 tb 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
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mexican Dump Cornbread by Clem Kohl
 Categories: Breads, Kooknet, Cyberealm
      Yield: 12 servings
 
      1 c  Bisquick
      1 c  Cornmeal; (yellow)
      3 tb Honey - may need 4 T
      3 tb Baking soda
    3/4 ts Salt
    1/4 c  Mozarella cheese; grated
    1/4 c  Colby cheese; grated
    1/4 c  Parmesan cheese
      1 cn Green chilis w/liquid
      2 lg Eggs
           Milk - see directions
      3 tb Vanilla
 
  In order:  Dump all ingredients into a large mixing bowl.  Add just
  enough milk (while stirring with a fork) to produce a cake-like-batter
  consistency.  Continue mixing with a fork until well blended.  Pour
  into a well greased COOKIE sheet (about 14 1/2" x 10" x 1/2").  Bake
  in a preheated 375-400 degree oven until done.  Approximately 20
  minutes. Serve it hot with chunks of real butter on top.
  
  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: Caramel Popcorn
 Categories: Snacks, Kooknet, Cyberealm
      Yield: 8 servings
 
      4 qt Hot air popcorn
    1/4 c  Karo syrup (dark)
    1/2 ts Salt
    1/4 lb Oleo
      1 c  Brown sugar
    1/2 ts Baking soda
 
  Put oleo, syrup, sugar, and salt in a microwave oven. Bring it to a
  full boil, then set the timer for 2 minutes and continute to boil.
  Take it out and quickly stir in baking soda.  In the meantime, have
  the popped corn in a paper bag which has been rolled down from the
  top. Pour 1/3 of the syrup mixture into the bag of popcorn and shake
  bag H-A-R-D.  Repeat twice - always shaking the bag VERY HARD each
  time.  Unroll the bag and close the bag and shake it HARD again.
  Microwave it 1 1/2 minutes.  Take out and shake HARD.  Microwave
  another minute and shake HARD again.  Pour the popcorn onto a cookie
  sheet and let it cool.  Store in a large popcorn container.  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: Gila Stew
 Categories: Wild game, Kooknet, Cyberealm
      Yield: 1 servings
 
      1 lg Gila Monster
    1/2 c  Butter
    1/2 c  Truffles
    1/2 lb Brie
      1 qt Chablis
 
  Do NOT skin him/her, or s/he will become angry
  
  Place Gila Monster into a very heavy iron pot.  Very quickly add the
  butter, truffles, Brie, and Chablis.  Place a close-fitting lid on
  the pot. cook over mesquite charcoal for one hour.  Carefully lift
  the lid. The Gila Monster may look done, but don't believe him.  He
  has drunk the Chablis and is sublimely happy as the heated pot ALMOST
  equals the heat of his natural habitat:  The Arizona Desert.
  
  On second thought, set the Gila Monster free and treat yourself to
  the Brie and Chablis!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Applesauce Squares
 Categories: Cyberealm, Cookies
      Yield: 9 servings
 
    1/2 c  Shortening
      1 c  Brown sugar
      1    Egg
    3/4 c  Applesauce
      2 c  Flour
      1 ts Baking powder
    1/2 ts Salt
    1/4 ts Baking Soda
      1 ts Cinnamon
      1 ts Nutmeg
    1/2 c  Raisins
    1/2 c  Walnuts, chopped
      9    Walnuthalves for garnish
 
  1. Preheat oven to 350 F. 2. In large bowl, cream shortening and sugar
  until creamy. 3. Stir in egg, than applesauce. Blend in reminding
  ingridients
     except walnut halves. 4. Spread mixture into an 8" square non stick
  baking dish. 5. Place walnut halves on top of dough. 6. Bake for 40
  minutes, or until firm to the touch. 7 Cool in pan;cut into nine
  squares.
     Typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Jam Bars
 Categories: Cyberealm, Cookies
      Yield: 9 servings
 
    3/4 c  Margarine
    1/2 c  Brown sugar
  1 1/2 c  Flour
      1 ts Salt
    1/2 ts Baking soda
      1 c  Oats, uncooked
     10 oz Jam, choice of taste
 
  1. Cream margarine and sugar until light and fluffy. 2. Add combined
  dry ingridients; mix well. 3. Press half of the crumb mixture into
  greased 13 X 9" pan. 4. Spread with jam; sprinkle with remaining
  crumb mixture. 5. Bake at 400 F, 20 to 25 minutes. 6. Cool, cut into
  bars.
    Typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Chip Grape Nut Bread
 Categories: Cyberealm, Kooknet, Mom's best, Breads, Low-fat
      Yield: 2 loaves
 
      1 c  Grape nuts
      2 c  Buttermilk (low fat 1.5%)
      2 c  Sugar
      2    Eggs or 1/2c egg substitute
    1/2 ts Salt
  3 1/2 c  Flour
      1 ts Baking soda
      2 ts Baking powder
    1/2 c  Chocolate chips
      1 ts Vanilla
 
  Soak Grape-Nuts in buttermilk for 10 minutes. Beat sugar and eggs or
  substitute together in a large bowl. Add milk/Grape-Nuts mixture and
  vanilla. Sift flour with salt, soda and powder and stir thoroughly
  into the Grape-Nuts mixture. Add chocolate chips and mix well. Pour
  into 2 non-stick sprayed 9 x 5 loaf pans and bake at 350F for about
  45 minutes, or until a toothpick comes out clean. Makes 2 loaves, or
  about 20 servings.
  
  Nutritional info: per serving: 200 calories, 4 gm protein, 42 gm
  carbohydrate, 1.5 gm fat,.4 gm fiber, 22 mg cholesterol, 199 mg
  sodium.
  
  Exchange values: .1 milk; 2.7 bread, .1 meat, .1 fat.
  
  Source: Watertown Daily Times, Watertown NY
  Typed in MM format by Linda Fields, Cyberealm BBS and home of
  Kook-Net, Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Jack Daniel's Grilled Chuck Roast from Bob Hogan
 Categories: Meats, Sauces, Barbeque, Kooknet, Cyberealm
      Yield: 6 servings
 
    1/3 c  Jack Daniel's Whiskey
    1/2 c  Brown Sugar
    1/3 c  Soy Sauce
    1/3 c  Water
      1 tb Worcestershire Sauce
      1 ts Lemon Juice
    1/8 ts Garlic Powder
  2 1/2 lb Chuck Roast
 
  1. Combine whiskey, brown sugar, soy sauce, water, Worcestershire
     sauce, lemon juice and garlic powder, mix well.
  
  2. Place roast into a plastic bag; add marinade and seal.
  
  3. Place in a dish; refrigerate overnight, turning occasionally.
  
  4. Grill over medium coals (with Jack Daniel's Barrel Chips, soaked in
     water--if you can find them), about 20 to 25 minutes per side for
     medium.
  
  5. Baste occasionally with marinade.
  
  6. To serve, cut into thin slices.
  
  Serves 4 to 6. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sour Cream Lemon Pound Cake
 Categories: Cyberealm, Mom's best, Cakes, Low-fat
      Yield: 24 servings
 
    2/3 c  Margarine, softened
  2 2/3 c  Sugar
  1 1/4 c  Egg substitute, thawed
  1 1/2 c  Low-fat sour cream
      1 ts Baking soda
  4 1/2 c  Sifted flour
    1/4 ts Salt
      2 ts Vanilla
           Vegetable cooking spray
    1/2 c  Sifted powdered sugar
      1 ts Grated lemon rind
      1 tb Fresh lemon juice
           Lemon slices (optional)
           Lemon rind curls (optional)
 
  1. Beat margarine at medium speed of an electric mixer until creamy;
  gradually add 2 2/3 cups sugar, beating well.
  
  2. Add egg substitute, and beat well.
  
  3. Combine sour cream and soda; stir well. Combine flour and salt;
  add to margarine mixture alternately with sour cream mixture,
  beginning and ending with flour mixture. Mix after each addition.
  Stir in vanilla (writers' note.. at this point, I added a tablespoon
  of fresh lemon juice also!).
  
  4. Spoon batter into a 10 inch tube pan coated with cooking spray.
  Bake at 325F for 1 hour and 20 minutes, or until a wooden pick comes
  out clean. Cool in pan for 10 minutes.
  
  5. Remove cake from pan. Combine powdered sugar, lemon juice and lemon
  rind. Drizzle over cake. Let cake cool completely on wire rack. If
  desired, garnish with lemon slices and lemon rind curls. Yield: 24
  servings (242 calories per slice).
  
  Note: I reduced the fat content by using low-fat margarine, and it
  came out just fine!!
  
  Per serving: Protein 3.4 gm; Fat 7.0 gm; Saturated fat 2.1 gm;
  Carbohydrate 41.7 gm; Fiber .4 gm; Cholesterol 6 mg; Iron 1.8 mg;
  Sodium 161 mg; Calcium 25 mg.
  
  Source: Cooking Light Cookbook, 1995.
  Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Easter Egg Decorating Ideas
 Categories: Children, Cyberealm, Kooknet
      Yield: 1 servings
 
           Eggs; hard boiled or blown
           Stickers, stars
           Nail polish; clear, colors
           -& glitter
           Tiny 'rocket' candies
           Cake decorating gel
           Paint
           Toothbrush
 
  Some ideas for decorating dyed Easter Eggs: 1) Use stickers, stars or
  press on dots 2) Use nail polish. (Clear nail polish is good for over
  coating finished eggs.) (for older children). 3) Use small, round
  "rocket" candies. Attach with cake decorating gel. 4) Spatter paint
  with paint applied to old toothbrush. (Cover table first).
  
  SOURCE: _Making Your Own Traditions Around the Year_ posted by Anne
  MacLellan
  
  Re-Posted by Lois Flack, CYBEREALM-KOOKNET,(315)786-1120, Watertown,
  NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Eggsquisite Easter Baskets
 Categories: Children, Cyberealm, Kooknet
      Yield: 4 baskets
 
      4    Shredded wheat biscuits
           -crumbled
    3/4 c  Peanut Butter
    3/4 c  Butterscotch chips
 
  Mix peanut butter and chips over low heat or place in microwave until
  melted. Add shredded wheat. Cool slightly, then mold into baskets -
  wonderfully yucky! Try shaping over back of bowl. Place baskets in
  'fridge to set. Fill nests with Easter eggs and/or candy. Little
  nests filled with jellybeans are delightful.
  
  SOURCE: _Making Your Own Traditions Around the Year_ posted by Anne
  MacLellan
  
  Re-Posted by Lois Flack, CYBEREALM-KOOKNET,(315)786-1120, Watertown,
  NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Natural Egg Easter Dyes
 Categories: Children, Cyberealm, Kooknet
      Yield: 1 servings
 
MMMMM-------------------SPRING CHICKEN YELLOW------------------------
      1 ts Tumeric
    2/3 c  -Boiling water
    1/4 ts Vinegar

MMMMM---------------------EASTER BUNNY BROWN--------------------------
      1 tb Instant coffee;heaping Tbsp
    2/3 c  -Boiling water
    1/2 ts Vinegar

MMMMM-----------------------SEREN"DIP"ITY----------------------------

MMMMM------------------BOIL EGG WITH ONE OF THE-----------------------

MMMMM-------------------------FOLLOWING------------------------------
           Onion skins;(golden orange)
           Beets;(reddish purple)
           Spinach;(pale green)
           Red Cabbage Leaves
           Walnut shells; (buff)
           Grape Juice; (mauve) &
    1/4 ts Vinegar
 
  Wash eggs in mild soapy water to remove oily coating which could
  prevent dye from adhering. Simmer for 20 minutes. Spring Chicken
  Yellow: Add tumeric to boiling water, stir until dissolved. Add
  vinegar. Easter Bunny Brown: Add heaping Tbsp heaping instant coffee
  to boiling water, stir to dissolve. Add vinegar. Seren"dip"ity: Try
  boiling eggs with one of the listed ingredients. Add 1/4 tsp vinegar
  to water.
  
  Source: _Creating Your Own Traditions Around the Year_
         and Canadian Living magazine posted by Anne MacLellan
  
  Re-Posted by Lois Flack, CYBEREALM-KOOKNET,(315)786-1120, Watertown,
  NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baileys Irish Cream Cheesecake
 Categories: Cyberealm, Kooknet, Cakes, Desserts
      Yield: 10 servings
 
           *   *   Crust   *   *
     10    Whole graham crackers,
           -broken into pieces
  1 1/4 c  Pecans (about 5 ounces)
    1/4 c  Sugar
      6 tb Unsalted butter, melted
           *   *   Filling   *   *
  1 1/2 lb Cream cheese, room temp.
    3/4 c  Sugar
      3    Large eggs
    1/3 c  Baileys Irish Cream Liqueur
      1 ts Vanilla extract
      3 oz Imported white chocolate
           (such as Lindt), broken
           -into pieces
           *   *   Topping   *   *
  1 1/2 c  Sour cream
    1/4 c  Powdered sugar
  1 1/2 oz Imported white chocolate,
     24    Grated pecan halves
 
  For crust:  Preheat oven to 325F.  Lightly butter 9-inch diameter
  springform pan with 2 3/4-inch-high sides.  Finely grind graham
  crackers, pecans and sugar in processor.  Add butter and blend, using
  on/off turns. Press crumbs onto bottom and 2 inches up sides of
  prepared pan. Refrigerate 20 minutes.
  
  For filling:  Using electric mixer, beat cream cheese and sugar in
  large bowl until smooth.  Whisk eggs, Baileys and vanilla in medium
  bowl until just blended.  Beat egg mixture into cream cheese mixture.
  Finely chop white chocolate in processor using on/off turns. Add to
  cream cheese mixture.
  
  Transfer filling to crust-lined pan.  Bake until edges of filling are
  puffed and dry looking and center is just set, about 50 minutes. Cool
  on rack.
  
  For topping:  Mix sour cream and powdered sugar in small bowl. Spread
  topping onto cooled cake.  Refrigerate until well chilled, about 6
  hours. (Can be prepared 1 day ahead.)
  
  Sprinkle grated chocolate over cake.  Place pecans around edge and
  serve.
  
  Note: I've fixed the cake with and without the topping, and I prefer
  it without the topping. As a suggestion, prepare the topping, but
  serve it on the side.
  
  Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown,
  NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: KAHLUA SWIRL CAKE
 Categories: Cyberealm, Kooknet, Cakes, Desserts
      Yield: 8 servings
 
 
         * Streusel Filling: 1/3 c Packed brown sugar 1/3 c Chopped
  pecans 1/4 t  Cinnamon 1/4 t Mace (this spice makes
         - the cake!)
         * Cake:
    2 c  Sifted all-purpose flour
    1 t  Baking powder 3/4 t Baking soda 3/4 t Salt 1/2 t Mace 1/2 c
  Butter or margarine,
         - softened 1 1/4 c Granulated sugar
    2    Eggs
    1 t  Vanilla 3/4 c Sour cream 3/4 c Kahlua
         * Kahlua Glaze: 3/4 c Sifted powdered sugar
    2 T  Softened butter
    1 T  Kahlua
  
  1)  Grease and flour 9 in. fluted tube pan. Preheat oven to 350F.
  
  2)  Prepare Streusel Filling: Mix ingredients and set aside.
  
  3)  Prepare Cake batter: Re-sift flour with baking powder, soda, salt
  and mace.  (I never do any sifting, but this is what the recipe calls
  for) In large bowl, combine butter, sugar, eggs, and vanilla. Beat 2
  min. on medium speed (batter may appear curdled). On lowest speed,
  blend in flour alternately with sour cream and Kahlua.
  
  4)  Turn 1/3 batter into prepared pan.  Cover with 1/2 Streusel
  Filling, an additional 1/3 batter and remaining Streusel. Top with
  remaining batter.
  
  5)  Bake on rack below oven center for 45 min., or until golden brown.
  Remove and let stand 10 min.  Invert on cake rack; cool till lukewarm
  (with pan on top).
  
  6)  While cake is cooling, prepare Kahlua Glaze: Combine ingredients
  and beat until smooth.
  
  7)  Remove pan and spoon glaze over top of lukewarm cake.  Top with
  pecan halves if desired.  Serves 8-10.
  
  8)  Enjoy!
  
  from "KAHLUA--Recipe Book"
  
  Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown,
  NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Date Beer Cake
 Categories: Cyberealm, Kooknet, Cakes, Desserts
      Yield: 16 servings
 
      1 c  Butter or margarine
      2 c  Brown sugar; packed
      2    Eggs
  2 1/2 c  Flour
      2 ts Cinnamon
      2 ts Allspice
      2 ts Baking soda
    1/2 ts Cloves; ground
      2 c  Beer
      2 c  Dates; coarsely chopped
    1/2 c  Flour
      1 c  Pecans; quartered
 
  Beat first 9 ingredients well with electric mixer. Mix dates with 1/2
  cup flour. Stir dates and pecans into batter. Bake in greased angel
  food cake pan 60 to 65 minutes at 350F. Cool. Serve with whipped
  cream or frost top with cream cheese frosting.
  
  Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown,
  NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Anything's Better Than Sex Cake
 Categories: Cyberealm, Desserts, Cakes, Kooknet
      Yield: 1 cake
 
      1 pk Devil's Food Cake Mix
      4    Eggs
    1/2 c  Oil
    1/4 c  Water
      1 ts Vanilla
      1 pk Chocolate pudding mix
           [instant]
      8 oz Sour cream
    3/4 c  Chocolate chips
    3/4 c  Pecans
           For the Frosting
    1/2 c  Melted butter
      1 c  Brown sugar [packed]
           Evaporated milk
           Powdered sugar
 
  Grease and flour 1 tube pan.
  
  Prepare the cake as directed on the package and using the the
  ingredients above. Bake 50-55 minutes at 350.
  
  For the frosting. Combine all of the ingredients and Cook, stirring
  constantly until bubbles.  add 1/4 cup evaporated milk, cook until
  smooth. Remove from heat and add enough powdered sugar to spreading
  consistency.
  
  After the cake has cooled spread the frosting on top and sides and
  serve.
  
  Source: Found while surfing the nets Reproduced for you in MM format
  by Fred Goslin in WATERTOWN NY on CYBEREALM Bbs, home of KOOKNET @
  (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bul-ko-kee or "Fire Beef"
 Categories: Cyberealm, Meats, Kooknet
      Yield: 2 servings
 
      1 lb Thinly sliced sirloin
    1/4 c  Soy sauce
    1/4 c  Sugar
      1 tb Minced garlic
      1 ts Sesame oil
    1/2 c  Chopped green onions
 
  Mix soy, sugar. garlic, oil, and green onions in a mixing bowl. Add
  sirloin.  Mix it all together by hand.  Let marinate at least 1 hour,
  covered and refrigerated.  Heat wok to high. Add a little more oil.
  Add meat mixture to the wok and cook at high until the meat is done.
  Serve over hot rice.
  
  **I often add vegetables such as onion, green peppers, or broccoli to
  the wok after the meat has begun cooking, so they will be cooked yet
  crisp.
  
  Source: Found while surfing the nets Reproduced for you in MM format
  by Fred Goslin in WATERTOWN NY on CYBEREALM Bbs, home of KOOKNET @
  (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kentucky Chicken coating
 Categories: Cyberealm, Poultry, Kooknet
      Yield: 1 batch
 
      1 tb Celery salt
      1 tb Onion Salt
      1 tb Poultry Seasoning
      1 tb Seasoning Salt
      2 tb Baking Powder
  1 1/2 ts Pepper
  1 1/2 ts Paprika
  1 1/2 ts Ginger
    1/2 ts Thyme
      2 ts Sweet Basil
      1 ts Oregano
      1 tb Garlic Salt
      2 tb Dry mustard
 
  For every 2/3 cup of flour add 3 Tbsp. of spice mixture.  Dip
  par-boiled chicken pieces (cooled) in flour mixture, then in egg and
  milk mixture, then shake in bag with flour mixture again.  Deep fry
  till golden.
  
  (This recipe originally called for one to do the milk & egg thing,
  then deep fry till golden -then oven cook at 400F for 30 min.)
  
  Source: Found while surfing the nets Reproduced for you in MM format
  by Fred Goslin in WATERTOWN NY on CYBEREALM Bbs, home of KOOKNET @
  (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spicy Berry Cider
 Categories: Cyberealm, Beverages
      Yield: 7 8oz servs.
 
      4 c  Apple cider (or apple
           -juice)
      1 cn (18 oz) pineapple juice
           [unsweetened}
      2 c  Raspberries [fresh] *or*
      2 c  Raspberries [frozen &
           -slightly sweetened]
      1 ts Allspice [whole]
      1 ts Cloves [whole]
      1    Nutmeg [whole]
      4    (packets) EQUAL  *or*
  1 1/4 ts EQUAL MEASURE (tm)
 
  1)      In a large saucepan combine the juices, berries, and spices,
  bringing slowly to a boil, then reduce heat, cover and simmer for 20
  min... 2)      Remove from heat and strain (to remove the seeds) and
  stirr in the EQUAL (packets or MEASURE)... 3) Serve in mugs and
  garnish with a cinnamon stick if desired...
  
  Source: the Simply Sweet recipe book from EQUAL brand sweetener.
  Converted to MM format by Fred Goslin in Watertown NY on CYBEREALM
  Bbs, home of KOOKNET, at (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Orange Lemonade
 Categories: Cyberealm, Beverages
      Yield: 5 8oz serv.
 
      1 c  Lemon juice [freshly
           -squeezed](4-5 lemons)
      1 c  Orange juice [freshly
           -squeezed](3-4 oranges)
     12    Packets of EQUAL *or*
  3 1/2 ts EQUAL MEASURE (tm)
      3 c  Water
           Ice chips
           Lemon slices & mint sprigs
           -for garnish
 
  1)      In a large pitcher, combine the juices and the EQUAL (or EQUAL
  MEASURE), stirring to dissolve. Then cover and chill... 2) Serve over
  ice chips garnished with a lemon slice and mint sprig...
  
  Source: the Simply Sweet recipe book from EQUAL brand sweetener
  Converted to MM format by Fred Goslin in Watertown NY, on CYBEREALM
  Bbs, home of KOOKNET @ (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Banana-Pineapple Yogurt Shake
 Categories: Cyberealm, Beverages
      Yield: 4 7oz serv.
 
      1 md Banana [peeled, sliced
           & frozen in a baggie
      1    8oz carton yogurt [plain
           Non-fat]
      1 cn 8oz pineapple [crushed
           -undrained (juice pack)]
      2    Packets of EQUAL *or*
    3/4 ts EQUAL MEASURE (tm)
      1 c  Ice chips
 
  1)      In a blender combine all of the ingredients except the ice
  chips, and blend `til smooth. 2) With the blender still running,
  slowly add the ice `til slushy... 3) Pour into serving glasses and
  garnish as desired...
  
  Source: the Simply Sweet recipe book from EQUAL Brand sweetener
  Converted to MM format by Fred Goslin in Watertown NY, on CYBEREALM
  Bbs, home of KOOKNET @ (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sephardic-Style Date Haroset
 Categories: Cyberealm, Kooknet, Jewish
      Yield: 2 cups
 
      1 lb Pitted dates, chopped
  1 1/2 c  Warm water
      2    -4 Tbsp sweet read Pesach
           .wine (optional)
    1/2    - 1 tsp ground cinnamon
    1/2    - 1 cup finely chopped wal-
           .nuts and/or almonds
 
  If desired you can substitute dark raised for up to half the dates.
  
  Put the dates and water into a medium sized saucepan and let them
  soak for 1 hour. Then bring them to a boil over high heat. Lower the
  heat, cover, and simmer for 30-60 minutes, or until they are very
  soft and form a paste. During the cooking period, stir the dates
  often, and mash then with a spoon to help break them down.
  
  To smooth out the paste, press it through a sieve, colander, or food
  mill, or puree it in a food processor. If the puree is too thin and
  does not have a rich date taste, return it to the saucepan and simmer
  it down to the desired consistency, keeping in mnd that it will
  thicken slightly more as it cools.
  
  Let the date paste cool to room temperature. Stir in the desired
  amounts of wine and cinnamon. Stir in the nuts and/or sprinkle them
  on top. Sotre the paste in the refrigerator, tightly covered, for up
  to 2 weeks. For the best flavor, let it come to room temperature
  before serving.
  
  Authors note: This type of haroset is used by many different groups of
  Sephardim -- North Africans, Iraqis, Iranians, and Afghans, among
  others. It is always based on a paste made from cooked dates,
  sometimes with raisins. Chopped walnuts and/or almonds are also often
  included, either mixed into the paste or spinkled on top. Some
  Sephardim thin out the date paste with red wine, and flavor it with
  cinnamon. Others make the paste thick enough to be formed into small
  balls. Occasionally, the balls are coated with edible, dried rose
  petals. Iraqi Jews ofen use more water and no additional ingredients,
  to produce a thin, date syrup, rather than a paste.
  
  Source:  The Jewish Holiday Cookbook, Gloria Kaufer Greene, author
  
  Typed in MM format by Linda Fields, Cyberealm BBS, Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Huevos Haminados
 Categories: Cyberealm, Kooknet, Jewish
      Yield: 12 servings
 
           About 12 raw eggs in shells
           Water
           Skins from several onions
    1/4 c  Oil, approximately
 
  Put the eggs in one layer of a large pot, and cover them with several
  inches of cool water. If desired, add the onion skins to the water to
  tint the shells brown and subtly flavor the eggs. (Onion skins are not
  necessary to tint the egg albumen brown. This happens because of the
  long cooking.)
  
  Pour the oil on top of the water; it helps keep the water from
  evaporating during the extended cooking process. Slowly bring the
  water to a boil over medium-high heat; then cover the pot tightly and
  lower the heat so the eggs simmer very gently. Simmer them on top of
  the stove, or place the pot in a 225F oven, and cook for at least 8
  hours or overnight.
  
  Serve the eggs warm, at room temperature, or chilled. They may be
  reheated by boiling them for 3-5 minutes.
  
  AUTHOR'S NOTE: These special hard-cooked eggs are a must at just
  about all Sephardic holiday celebrations and other functions,
  including funerals and the Sahbbat dairy brunch known as Desayuno.
  
  The eggs are simmered on the stove or in the oven for at least 8
  hours, which turns the albumen brown, darkens the yolk slightly, and
  gives the entire egg a creamy texture and deliciously rich, lemon
  flavor. Sometimes, the eggs are cooked with onion skins, so that the
  shells take on a warm, brown hue.
  
  During Pesach, huevos haminados are on most Sphardic Seder tables.
  Before eating them, some familys use the unshelled eggs for a friendly
  competition. Each Seder guest taps his or her egg against those of the
  other participants, until only one egg with an uncracked shell
  remains -- and the owner is declared " the winner". The eggs are then
  served with Bimuelos De Massa, as the first course of dinner.
  
  Source:  The Jewish Holiday Cookbook, Gloria Kaufer Greene, author
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pescado Con Agristada
 Categories: Cyberealm, Kooknet, Jewish
      Yield: 8 servings
 
MMMMM------------------POACHING LIQUID AND FISH-----------------------
  1 1/2 c  Water
      2 tb Oil
           Juice of 1/2 medium sized
           .lemon (reserve the other
           .half for the sauce)
      2 tb Chopped parsley leaves
    1/2 ts Salt
      2 lb Skinless fish filets, such
           .as halibut, salmon, floun-
           .der, cod, stiped bass, sea
           .trout, etc., cut into
           .serving sized pieces

MMMMM-----------------------FOR THE SAUCE----------------------------
      2 lg Eggs, well beaten
           Juice of the remaining
           1/2 lemon
      1 tb Matzoh cake meal
      3 tb Water, approximately
 
  To poach the fish, combine the water, lemon juice, parsley, salt and
  pepper in a large deep skillet. Add the fish fillets, in one layer if
  possible. Bring the liquid to a boil, then lower the heat and cover
  the skillet. Simmer the fish for 5-10 minutes, or until it is just
  cooked through but not falling apart. (If the fillets are thick,
  carefully turn them once during the poaching). Use a slotted spoon to
  transfer the fish to a deep serving dish. Reserve the broth.
  
  For the sauce, beat the eggs and lemon juice together in a medium
  bowl. In a small bowl, mix the cake meal and water to make a creamy
  paste. Stir the paste into the egg-lemon mixture. Then gradually stir
  in about 1/2 cup of the hot fish broth. Stirring constantly, add all
  the egg-lemon mixture back into the hot fish broth and stir over low
  heat until the sauce has thickened. Adjust the seasoning, if
  necessary. pour the sauce over the fish. Serve hot or, as is more
  customary, refrigerate the fish and the sauce and serve them chilled.
  
  AUTHOR'S NOTE:  Among the Sephardim from Turkey and Greece, this is
  the traditional fish course for the Seder dinner on "la prima noche
  de Pesach" -- the first night of Pesach. It is also served on
  Shabbat. Agristada is the Judeo-Spanish term for a lemony yellow
  sauce thickened with eggs, called avgolemono in Greek.
  
  As with many other Sephardic fish dishes, this one may be made ahead
  and chilled before serving, making it particularily convenient for a
  Seder meal.
  
  Source: The Jewish Holiday Cookbook, Gloria Kaufer Greene, Author
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bimuelos De Massa
 Categories: Cyberealm, Kooknet, Jewish
      Yield: 15 2"pancakes
 
      4 lg Eggs
      1 c  Water
    1/2 ts Salt
      1 c  Regular or whole wheat
           .matzoh meal
           Oil for frying
 
  In a medium sized bowl, use a fork to mix the eggs, water and salt
  together. Stir in the matzoh meal. Let the mixture stand for about 10
  minutes to thicken slightly.
  
  In a large skillet, over medium high heat, heat the oil that is about
  1/8 inch deep. Spoon generous tablespoons of the batter into the oil.
  Fry the pancakes until they are golden brown on both sides.
  
  AUTHOR'S NOTE: These Sephardic pancakes are virtually identical to the
  more familiar Ashkenazic matzo meal latkes. Some Sephardim include
  them as part of the Seder meal. Other prefer to serve them for
  breakfast, accompanied by sugar, yogurt, and possibly, arrope -- a
  thick syrup made from raisins, that is also used as haroset in some
  households.
  
  Sometime Pesach bimuelos are made from matzoh farfel or crumbled
  matzos, which are soaked in water to soften them.
  
  VARIATIONS:
  
  1.      For fluffy bimuelos, separate the eggs. In a medium size bowl,
  combine the egg yolks, water and salt. Stir in the meal. In another
  bowl, use an electric mixer to beat the egg whites until they are
  stiff but not dry. Mix the beaten egg whites with the matzoh meal
  mixture. Use about 3 tablespoons for each pancake.
  
  
  
  Source: The Jewish Holiday Cookbook, Gloria Kaufer Greene, Author
  Typed in MM format by Linda Fields, Cyberealm BBS, 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Apio
 Categories: Cyberealm, Kooknet, Jewish
      Yield: 4 -6servings
 
MMMMM---------------------FOR THE MAIN DISH--------------------------
    3/4 c  Water
      1 tb Olive or vegetable oil
      2 tb Fresh squeezed lemon juice
      1 tb Sugar or to taste
    1/2 ts Salt
      3 md Carrots, cut into 1/4" thick
           .slices, about 1 1/2 cups
      1 lg Celeriac, peeled, cut
           .cross-wise into 3/8" slices
           .and each slice cut into
           .quarters

MMMMM------------------THICKENER FOR THE SAUCE-----------------------

MMMMM--------------------------OPTIONAL-------------------------------
      1 tb Potato starch
      1    -2 Tb cold water
 
  In a medium saucepan, combine the 3/4 cup water, oil, lemon juice,
  sugar and salt. Bring to a boil over high heat. Stir in the carrots.
  Cover the pan and lower the heat. Simmer the carrots for 3 minutes.
  Then gently stir in the celeriac so that all the pieces are coated
  with the sauce. Cover the pan and simmer the vegetables together for
  about 10-12 minutes longer, or until they are just tender.
  
  If a thicker sauce is desired, combine the potato starch and cold
  water until well combined and stir the paste into the hot sauce.
  Continue to heat and stir the vegetables until the sauce thickens and
  simmers. Remove from the heat, serve hot, at room temperature or
  chilled.
  
  AUTHOR'S NOTE: This is a traditional dish that Sephardic Jews,
  particularly those from Turkey or Greece, serve on the first night of
  Pesach. Like most Sephardic vegetable dishes, it can be served hot as
  a side dish or chilled (or at room temperature) as a salad or first
  course. The recipe features celeriac, which is also known as "celery
  knob", or "celery root". This gnarled root vegetable smells and
  tastes a bit like its cousin, stalk celery; however, the flesh is a
  creamy white color, its texture is smooth, not stringy, and the
  flavor is more subtle than stalk celery. Celeriac should be peeled
  and cut up just before cooking, as it may darken from exposure to the
  air.
  
  Source: The Jewish Holiday Cookbook, Gloria Kaufer Greene, author
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Barbequed Chicken Appetizers
 Categories: Cyberealm, Appetizers, Snacks, Kooknet
      Yield: 4 servings
 
      1 lg Boneles Chickenbreast
      1    Green Pepper, cut in strips
      1 md Onion, cut in thick strips
    1/2 c  Catsup
      1 tb Mustard
      1 tb Brown Sugar
      1 tb Vinegar
    1/4 ts Garlic powder
      2 ds Hot Pepper Sauce
 
  1. Cut chickenbreast into 16 chunks and place in a microwave dish. 2.
  Scatter pepper and onion strips on top of chicken. 3. Combine
  remaining ingridients in a small bowl and pour over
     the chicken and vegetables. 4. Cover and microwave on 70 %power
  for 7 minutes or until
     chicken is white and tender. 5. Serve with toothpicks.
     From "366 Low Fat Brand Name recipes"
     Typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Taco Dip on a platter
 Categories: Cyberealm, Dips, Kooknet
      Yield: 8 servings
 
      6 oz Kraft Philadelphia Fat Free
           Cream Cheese
    1/2 c  No Fat Sour Cream
      2 ts Chili Powder
      1 ts Ground cumin
    1/2 ts Cayenne Pepper
    1/2 c  Chunky Salsa
      2 c  Shredded Lettuce
      2 oz Kraft Healthy Favorites
           Cheddar Cheeese, shredded
    1/2 c  Diced Tomatoes
    1/2 c  Sliced Scallions
           Reduced fat tortilla chips
 
  1. Combine cream cheese, sour cream, chili powder, cumin and
     cayenne pepper in a large bowl; mix until well blended. 2. Spread
  on a 10 - inch serving platter. 3. Top with salsa, lettuce, shredded
  cheese, tomatoes and
     scallions. 4. Serve with reduced fat tortilla chips.
     From "366 Low-Fat-Brand-Name Recipes"
     Typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Obst-Krapfen (German)
 Categories: Cyberealm, Ethnic
      Yield: 16 servings
 
     18 oz Flour
  3 1/2 oz Sugar
    1/2 c  Milk
      1 pk Yeast
      4 tb Butter
      2    Eggs
      2 oz Coctail Cherries
      4 sl Pineapple
      3 tb Raisins
           Oil, for deep frying
           Powdered sugar to roll in
 
  1. Pour flour and sugar in a bowl, make a well in the middle. 2. Warm
  half of the milk until lukewarm; dissolve yeast in it. 3. Pour into
  flour well and let stand, 15 minutes, in warm place. 4. Melt butter
  in the rest of the milk; add the eggs and mix well. 5. Add to the
  flour-yeast mix and stir well. Knead to a smooth
     dough, cover and let rise, on a warm place until dough has
     doubled. 6. Chop the cherries and the pineapple finely, mix with
  raisins
     and mix carefully under the dough. 7. Heat oil in a deep fryer or
  pot to 175 Celsius. 8. With two tablespoons cut of Krapfen and drop
  into the hot oil
     and fry until golden brown. 9. Dry on papertowl and roll, still
  warm, in the powdered sugar.
     Out of "Funk Uhr" magazine
     Typed by Brigitte Sealing
  
  of the milk and dissolve the yeast in it. Lukewarm! 3.Pour into flour
  well, let stand in warm place, covered 15 minutes. 4.Melt butter in
  the rest of the milk; add the eggs and mix well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cheese-Stuffed Mushrooms - NSVhol
 Categories: Cyberealm, Side dishes, Vegetables, Appetizers
      Yield: 1 servings
 
      2 lb Large mushrooms (about 40)
    1/2 c  Grated Romano cheese
    3/4 c  Dry bread crumbs
    1/2 c  Grated onion
      2    Cloves garlic, minced
      3 tb Minced parsley
      1 ts Salt
    1/2 ts Freshly ground black pepper
    1/2 ts Oregano
    3/4 c  Olive oil
 
  Wash but do not peel mushrooms. Remove stems and chop. Mix all
  ingredients except mushrooms and oil. Stuff mushroom caps. Pour a
  little oil into baking pan; arrange mushrooms in pan. Pour remaining
  oil over each one. Bake at 350F for 25 minutes. Serve.
  
  From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Stuffed Raw Mushroom Appetizers
 Categories: Cyberealm, Appetizers, Vegetables
      Yield: 8 servings
 
      2 lb Very Fresh Mushrooms
      8 oz Softened Cream Cheese
  4 1/2 oz Can Deviled Ham
      2 tb Chopped Stuffed Olives
           Onion Salt
           Garlic Salt
           Dry Mustard
           Pepper
           Pimento
 
  Rinse mushrooms well.  Remove the stems.  Mix the cream cheese,
  deviled ham, chopped olives and the seasonings.  Spoon or pipe the
  cheese mixture into the mushroom caps.  Garnish with pimento.  Place
  on platter, wrap and refrigerate until serving time.  These may be
  made a day in advance. From: Syd's Cookbook.
  
  Posted by Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Honey Lime Chicken
 Categories: Cyberealm, Poultry
      Yield: 6 servings
 
  1 1/2 cn (20oz) pineapple slices
      3    Chicken breasts [boneless
           -skinless & split]
      6    Cloves garlic {smashed]
           Salt
    3/8 c  Honey
      3 tb Soy sauce
      6 tb Lime juice [fresh if
           -possible]
      3 ts Cornstarch
           Grated lime peel
 
  1)      Drain pineapple, and reserve 2 tb of the juice, then  Rub
  chicken with garlic and sprinkle with salt. Broil or grill chicken
  `til cooked.
  
  2)      Combine reserved pineapple juice, honey, lime juice, soy
  sauce and cornstarch in saucepan. Cook, stirring, until thickened.
  Add pineapple to sauce.  Cook until heated.
  
  3)      Spoon sauce and pineapple over chicken, sprinkle with lime
  peel. Serve with rice.
  
  Source: Stephanie Da Silva, taken off the Inter-Net Re-formatted to MM
  format by Fred Goslin in Watertown NY on Cyberealm Bbs, home of
  KOOKNET @ (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Joy's Quick Cracker Snacks
 Categories: Cyberealm, Snacks
      Yield: 1 servings
 
     22 oz Nabisco oyster crackers
      1 c  Olive oil
      1 pk [10oz] dry salad dressing
           -mix [lite if possible]
           [your choice of flavors]
 
  1)      Put the oyster crackers in a LARGE mixing bowl that has a
  cover, then sprinkle the dry salad dressing mix over the top...
  
  2)      Pour the olive oil over the top of the cracker/dressing mix
  and cover with the lid... Shake, mix, blend or what ever for approx
  30 min. then serve...
  
  Variations... Make several different flavors of this recipe (using 
  the amounts and different shape crackers) and then combine all of the
  different flavored crackers in one container... *or* use several
  types of CHEX type cereals in place of oyster crackers...
  
  Source: Ms. Joy Shaffer in Theresa NY Formatted to MM standards by
  Fred Goslin in Watertown NY on Cyberealm Bbs, home of KOOKNET @ (315)
  786-1120 [used exclusivly by the head chef at Chez' Freddy's]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: 100% Whole Wheat Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 tb Yeast
      3 c  Whole wheat flour
    1/2 tb Salt
    3/8 c  Gluten
      1 tb Oil
      1 tb Sugar
  1 5/8 c  Water
 
  All ingredients should be at room temperature before starting.
  Add ingredients to the pan in the order listed.
  Set baking control to medium.
  Select white bread.
  Press start.
  
  ~-- from Sylvia Steiger
  Posted by Joel Erlich, Kooknet Conference participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: 8-Grain Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 pk Active dry yeast
  1 1/2 c  Bread flour
  1 1/2 c  King Arthur 8 grain flour
      1 tb Sugar
    1/8 c  Corn oil
      1 ts Salt
    3/4 c  Warm milk
    1/4 c  Warm water
 
  All ingreadients but the milk and water should be at room temp before
  starting.
  Add ingredients to the pan in the order listed.
  Select Whole Wheat Bread.
  Press Start.
  
  Posted by Joel Erlich, Kooknet Conference Participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Whole Wheat Multi-Seed Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 pk Active dry yeast
      3 tb Gluten
      1 ts Dough enhancer
      1 ts Diastatic malt
      1 tb Sesame seeds
      1 tb Poppy seeds
      3 tb Cracked wheat berries
    1/4 c  Millet
    1/4 c  Sunflower seeds
  3 1/2 c  Whole wheat flour
      1 ts Salt
      2 tb Corn oil
      1 tb Molasses
      2 tb Honey
  1 1/2 c  Apple juice
 
  All ingredients should be at room temp or slightly higher before
  starting Add ingredients to the pan in the order listed
  Select Whole Wheat Bread
  Press start.
  
  From Joel Erlich, Kook-Net Conference Participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Whole Wheat Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 pk Active dry yeast
  2 1/2 c  Whole wheat flour
      1 c  Bread flour
      1 tb Sugar
      1 ts Salt
      2 tb Butter
      3 tb Nonfat dry milk
  1 1/2 c  Warm water
 
  All ingredients should be at room temp before starting.
  Add ingredients in the order listed.
  Select White Bread
  Press start.
  
  From Joel Erlich, Kook-Net Conference participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Whole Wheat Carrot Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
  1 1/2 ts Active dry yeast
  1 1/3 c  Bread flour
    2/3 c  Whole wheat flour
      1 ts Orange zest
  1 1/2 ts Dill weed
      1 ts Salt
    1/2 ts Mustard
    1/2 c  Cottage cheese
      2 tb Honey
      2 tb Corn oil
      1 c  Carrot, grated
 
  All ingredients should be at room temp before starting.
  Add ingredients in the order listed.
  Select White bread
  Press start.
  The dough will seem excessively dry. Do not add liquid until near the
  end of the first kneading so that liquid can be extracted from the
  vegetables. The dough should be soft, rounded and slightly tacky at
  that point. If it is not, add additional liquid one tablespoon at a
  time until it is.
  
  From Dorothy Thompson.
  Posted by Joel Erlich, Kook-Net conference participant.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Whole Wheat Apple Raisin Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 ts Active dry yeast
  1 1/8 c  Whole wheat flour
  1 1/8 c  Bread flour
      1 tb Dry milk powder
      1 tb Butter
    1/2 ts Cinnamon, ground
    1/4 c  Applesauce
      1 ts Salt
    2/3 c  Warm water
    1/4 c  Raisins
 
  All ingredients should be at room temp before starting.
  Add all the ingredients but the raisins in order listed.
  Select white bread or sweet bread.
  Press start.
  Add the raisins just before the end of the final kneading.
  
  ~--Don Fifield
  Posted by Joel Erlich, Kook-Net conference participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Whole Wheat Peanut Sesame Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 ts Active dry yeast
  2 1/2 c  Whole wheat flour
      1 tb Dry milk powder
      1 tb Butter
     14 c  Peanut butter
      2 tb Sesame seeds
      1 ts Salt
      1 c  Warm water
 
  All ingredients except the water should be at room temp before
  starting. Add ingredients to pan in order listed.
  Select Whole Wheat Bread
  Press start.
  
  ===Don Fifield
  Posted by Joel Erlich, Kook-Net Conference participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Whole Wheat Yogurt Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 ts Active dry yeast
  2 1/4 c  Whole wheat flour
      1 tb Dry milk powder
      1 tb Butter
      1 tb Sugar
      2 tb Sesame seeds
      1 ts Salt
    1/2 c  Plain yogurt
    1/2 c  Warm water
 
  All ingredients except the water should be at room temp before
  starting. Add ingredients to the pan in the order listed.
  Select Whole Wheat Bread.
  Press start.
  
  ~-Don Fifield
  Posted by Joel Erlich, Kook-Net conference participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Wheat Wheat Wheat Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 pk Yeast
  2 1/2 c  Bread flour
  1 1/4 c  Whole wheat flour
    1/2 c  Wheat germ
      3 tb Honey
      1 ts Salt
      2 tb Corn oil
    1/8 ts Ground ginger
     12 oz Evaporated milk
    1/2 c  Cracked wheat
    1/2 c  Boiling water
 
  Place the cracked wheat in a bowl. Cover with the boiling water.
  Stir. Let stand until cool.
  Add the other ingredients to the pan in the order listed.
  Add the cracked wheat mixture.
  Select white bread.
  Press start.
  
  Posted by Joel Erlich, Kook-Net Conference participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Wheat and Honey Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 pk Yeast
    3/4 c  Whole wheat flour
  2 1/2 c  Bread flour
      1 ts Salt
      2 tb Honey
      2 tb Butter
      1    Egg
      1 c  Warm water
      1 tb Warm water
 
  All ingredients shold be at room temp (except the water) before
  starting. Add ingredients to the pan in the order listed.
  Select white bread
  Press start
  
  Posted by Joel Erlich, Kook-Net conference participant.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut-Peanut Butter Wheat Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 pk Yeast
      3 c  Whole wheat flour
    1/4 c  Dry milk
      1 tb Corn oil
      2 tb Honey
    1/3 c  Smooth peanut butter
    3/4 c  Peanuts, dry roasted&salted
      1    Egg
      1 c  HOT water!!
 
  Add the ingredients to the pan in the order listed.
  Select whole wheat.
  Press start.
  
  Posted by Joel Erlich, Kook-Net conference participant.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple Oatmeal Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
  1 1/2 ts Active dry yeast
  1 1/2 c  Bread flour
  1 1/2 c  Oats
    1/3 ts Cinnamon
  1 1/2 tb Honey
    1/2 ts Salt
    1/2 tb Corn oil
      1 c  Unsweetened applesauce
    1/3 c  Dried, diced apples
 
  All ingredients should be at room temp before starting.
  Add all ingredients except diced apples in order listed.
  Select white bread or sweet bread.
  Press start.
  Add the apples toward the end of the final kneading when the beep
  sounds.
  
  Posted by Joel Erlich, Kook-Net conference participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Banana Oatmeal Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      2 ts Active dry yeast
      1 c  Oats
      2 c  Bread flour
      1 c  Whole wheat flour
      1 tb Butter
      1 tb Dry milk powder
    1/2 ts Cinnamon
    1/4 ts Nutmeg
      2 tb Honey
      1 ts Salt
      1    Egg
    1/4 c  Sour cream
      2 c  Sliced, ripe bananas
 
  All ingredients should be at room temp before starting.
  Add ingredients to the pan in the order listed.
  Select white bread.
  Press start.
  Remove the bread from the pan at the end of the baking cycle.
  Place bread on a cake rack for at least 1 hour before slicing.
  
  Posted by Joel Erlich, Kook-Net conference participant.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Oatmeal Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 pk Yeast
      1 c  Rolled oats
      3 c  Bread flour
      1 tb Sugar
      1 ts Salt
      1 tb Sweet butter, softened
  1 1/2 c  Warm water
 
  Except for the water, all ingredients should be at room temp before
  starting.
  Process the rolled oats in a blender until fine.
  Add ingredients to the pan in the order listed.
  Select white bread.
  Press start.
  
  Posted by Joel Erlich, Kook-Net conference participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Oatmeal Wheat Herb Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 tb Active dry yeast
  1 1/2 c  Bread flour
    1/2 c  Gluten
      1 c  Whole wheat flour
    1/2 c  Quick cooking oatmeal
      1 tb Sugar
      3 tb Dry milk powder
    1/4 c  Honey
      1 tb Olive oil
    1/2 ts Salt
  1 1/2 tb Marjoram
  1 1/2 tb Chives
  1 1/2 tb Basil
      1 ts Thyme
      9 oz Water
 
  All ingredients should be at room temp before starting.
  Add ingredients to the pan in the order listed.
  Select white bread.
  Press start.
  
  Posted by Joel Erlich, Kook-Net conference participant.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Simple White Oatmeal Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 tb Active dry yeast
      3 c  Bread flour
    1/2 c  Quick cooking oatmeal
      1 tb Sugar
    1/4 c  Honey
      3 tb Dry milk powder
      1 tb Olive oil
    1/2 ts Salt
      9 oz Water
 
  All ingredients should be at room temp before starting.
  Add ingredients to the pan in the order listed.
  Select White Bread.
  Press start.
  
  ~- Brian J. White
  Posted by Joel Erlich, Kook-Net conference participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Water Bagels
 Categories: Kooknet, Breads, Jewish, Kohl, Cyberealm
      Yield: 20 servings
 
  1 1/2 c  Warm water
      3 tb Sugar
    1/2 ts Salt
      1 pk Cake yeast
      1 ga Water
  4 1/2 c  Flour
 
  Pour enough warm water in a large bowl. Dissolve yeast, then add
  sugar, salt and enough flour to make a soft dough. Knead for 10
  minutes. Let rise for 15 minutes. Flatten on a floured surface and
  roll to 1 inch thick. Cut into strips 12 inches by 1 inch.
  
  Roll each strip to 1/2" thick and cut in half. Pinch ends together and
  seal to form a circle. Cover and let rise for 20 mintes. Preheat oven
  to 375F. Put a little salt and sugar into the gallon of water and
  bring to a boil. Boil 4 bagels at a time for 7 minutes per batch,
  turning over halfway through the cooking. Remove with slotted spoon,
  and plae on an ungreased baking sheet.
  
  Sprinkle with poppy seeds, garlic, coarse salt, or chopped dried
  onion if desired. Bake at 375F for 30 minutes.
  
  Source: The Joys of Jewish Cooking.
  Posted by Joyce Kohl, Kook-Net HUB, Scottsdale, AZ
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Frozen Dough Bagels
 Categories: Kooknet, Breads, Cyberealm, Kohl, Jewish
      Yield: 10 bagels
 
      1 pk Frozen bread dough
      1 ga Boiling water
      1    Egg yolk
      1 tb Water
 
  Let the dough thaw overnight in the refrigerator. Cut the loar into
  9-12 pieces. Roll into ropes and pinch the ends together to form a
  circle. Preheat the oven to 350F. Drop bagels into the boiling water,
  cooking one minute per side. Life out with a slotted spoon and place
  on a greased cookie sheet. Brush with a mixture of egg yolk and
  water. Bake for 30 minutes or until golden brown.
  
  Posted by Joyce Kohl, Kook-Net HUB, Improv BBS, Scottsdale, AZ
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lox
 Categories: Kooknet, Cyberealm, Fish, Jewish
      Yield: 2 pounds +
 
  2 1/2 lb Salmon fillets
      2 tb Sugar
      2 tb +2 tsp kosher salt
      1 tb Hickory smoked salt
 
  Mix dry ingredients and rub over salmon. Put salmon in a double
  plastic bag and seal. Refrigerate. Turn over once a day for 5 days.
  Remove and dry with a paper towel.
  
  Posted by Joyce Kohl, Kook-Net HUB, Improv BBS Scottsdale, AZ
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pecan and Red Onion Bread ABM
 Categories: Cyberealm, Breads
      Yield: 1 large loaf
 
      1 c  Plus 1 T Milk
      3 c  Gold Medal Better For Bread
           Flour
  1 1/2 ts Salt
      3 tb Sugar
  1 1/2 ts Yeast
      1 tb Margarine
    1/2 c  Fresh Red Onion, chopped
    1/4 c  Pecans or Walnuts, chopped
 
  1. Add first six ingridients to pan in order listed, or
     as your breadmachine manual tells you too. 2. Program for "mix
  bread" or the settings that allows ingridients
     such as seeds or fruit to be folded into the dough. 3. Push
  "start". 4. When the signal sounds, add the onion and nuts. 5. Remove
  the bread from pan when done, about 3 1/2 hours later.
     From "366 Low Fat Brand Name recipes" cookbook
     Typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Banana Muffins
 Categories: Cyberealm, Breads, Low-fat
      Yield: 12 servings
 
      1 c  Flour
      2 ts Baking powder
    1/2 ts Salt
      2 tb Cocoa Powder
    1/3 c  Sugar
  1 1/2 c  Kellogs All Bran cereal
    3/4 c  Milk
    1/4    Egg substitute or 1 egg
      2 tb Oil
      1 c  Bananas, mashed(1 banana )
 
  1. Preheat oven to 400 F. Line 12 muffinpans with paper
     liners or spray with Pam. 2. In a medium bowl, stir together flour,
  baking powder,salt,
     cocoa powder and sugar. 3. Combine cereal and milk in large bowl
  and let stand 2 minutes,
     or until cereal softens. 4. Add egg or substitute and oil to
  cereal.Beat well. 5. Stir in banana. 6. Add flourmix, stirring only
  once until combined and evenly moist. 7. Spoon batter in muffin cups.
  8. Bake for 25 minutes or until muffins are lightly browned.
     From "366 Low Fat Brand name recipes" cookbook
     Typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Homemade Catsup
 Categories: Cyberealm, Dressings, Kooknet
      Yield: 2 jars
 
      3 lb Tomatoes
      6 oz Onions
   7/16 c  Wine Vinegar
      2 oz Sugar
      1 ts Salt
      1 ts Sweet Paprika
      1 ts Chopped Pppercorns
    1/4 ts Nutmeg
    1/4 ts Ground Cloves
      1 ts Chilisauce
 
  1. Peel tomatoes and cut into little pieces. 2. Peel and cube onions,
  finely 3. Mix both with the rest of the ingridients and put in a big
     pot and bring to a boil, simmer for 20 minutes.
  
     Typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cinnamon Apple Swirl Bread ABM
 Categories: Cyberealm, Breads
      Yield: 1 loaf
 
MMMMM---------------------------DOUGH--------------------------------
      1 pk Active dry yeast
  2 1/4 c  Bread flour
      2 tb Brown sugar
      1 tb Dry milk powder
      1 ts Ground cinnamon
      1 ts Salt
      1 c  Water

MMMMM-----------------------SWIRL FILLING----------------------------
      1    Apple, peeled, diced 1/4"
      3 tb Brown sugar
      1 ts Cinnamon
      1 tb Flour
    1/4 ts Nutmeg
 
  All ingredients should be at room temp before starting.
  Add the dough ingredients to the pan in the order listed.
  Select White Bread and press start.
  Let the machine run all the way through the end of the final kneading.
  During the final knead, prepare a work area in which the dough will be
    rolled out.
  Combine and thoroughly blend the spiral filling ingredients.
  After the machine stops kneading for the final time, remove the bread
    pan and turn it out quickly onto the well floured work area.
  Roll the dough out to form a long but narrow (about half as wide as
    the bread pan is tall) oblong of dough about 1/2" thick.
  Spread the spiral filling ingredients over the top of the dough
  oblong. Roll up the dough jelly-roll fashion.
  Return the dough to the bread pan.
  Permit the machine to complete rise and bake cycles normally.
  
  Originally posted by Sharon Stevens
  Reposted by Joel Erlich
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Forty Niner Sourdough Bread ABM
 Categories: Cyberealm, Breads
      Yield: 1 loaf
 
    1/2 c  Starter
      3 c  Bread flour
  1 1/2 ts Sugar
  1 1/2 ts Salt
    3/4 c  Warm water
      2 tb Warm water
 
  All ingredients should be warm, at least to room temp before starting.
  Add ingreadients in the order listed.
  Select "dough".
  Press start.
  When the dough cycle finishes, set the machine for a delayed start
  cycle scheduled to complete in 10-12 hours.
  
  Posted by Joel Erlich
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MultiGrain Sourdough Bread ABM
 Categories: Cyberealm, Breads
      Yield: 1 loaf
 
      2 ts Dry yeast
    3/4 c  Rye flour
      2 c  Whole wheat flour
  1 1/2 c  Bread flour
      3 tb Wheat germ
      3 tb Oat bran
    1/2 c  Corn meal
      2 tb Gluten
      3 tb Cracked wheat
      1 ts Salt
      4 tb Molasses
      3 tb Olive oil
    1/2 c  Sourdough starter
      2 c  Warm water
 
  Add the ingredients in the order listed.
  Select White Bread.
  Press Start.
  
  Originally posted by Sharon Stevens.
  Reposted by Joel Erlich
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Wesley Pitts' Sourdough Bread ABM
 Categories: Cyberealm, Breads
      Yield: 1 loaf
 
      3 c  Bread flour
    1/2 c  Sourdough starter
      1 tb Sugar
      1 tb Butter
    1/2 ts Baking powder
    1/2 ts Salt
      1 c  Warm water
 
  All ingredients should be slightly above room temp before starting.
  Add in the order listed.
  Select white Dough.
  Press start.
  At the completion of the dough cycle, select Whole Wheat Bread, and
  commence a delayed srat cycle due to complete in 8 1/2 hours.
  
  Source: Wesley Pitts
  Reposted by Joel Erlich.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sourdough Buttermilk Cheese Bread ABM
 Categories: Cyberealm, Breads
      Yield: 1 loaf
 
      1 pk Active dry yeast
      3 c  Bread flour
      1 tb Sugar
      1 c  Sharp cheddar cheese, cubed
    1/2 c  Blue cheese
      1 ts Cayenne pepper
      1 c  Chopped green chiles
      1 ts Salt
    1/2 c  Sourdough starter
    1/2 c  Buttermilk
    1/4 c  Warm water
 
  All ingredients should be at or above room temp before starting.
  Add in order listed.
  Select White Bread and press Start.
  Check for the proper amount of liquid after about 1 minute.
  Add liquid or flour as required at that time.
  
  Source: Judy Garnett
  Reposted by Joel Erlich
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Applesauce Bread (ABM)
 Categories: Cyberealm, Breads, Kooknet
      Yield: 1 loaf
 
    1/2 c  Apple juice
    2/3 c  Applesauce
    1/2 c  Grated apple
      1 pn Nutmeg
    1/2 ts Cinnamon
      4 tb Sugar
    1/2 ts Salt
  1 1/2 tb Nonfat dry milk
    3/4 c  Whole wheat flour
  2 1/4 c  Better for bread flour
  1 1/2 ts Dry yeast
      1 tb Margarine
 
  1. Add ingredients to pan in order listed. 2. If your machine calls
  for dry ingredients firts, invert the
     order of ingredients. 3. Program for bread or regular setting. 4.
  Push start. 5. Remove bread about 4 hours later. 6. Recipe makes one
  large (3 cup flour) loaf.
     Out of "366 Low-Fat-Name-Brand Recipes" cookbook.
     Typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pizza Cups From Brigitte Sealing
 Categories: Cyberealm, Snacks, Meats, Kooknet
      Yield: 12 servings
 
      1 lb Lean ground beef
      6 oz Can Hunts tomato paste
      1 tb Dried Onions
    1/2 ts Basil
    1/2 ts Oregano
     10 oz Can refridgerated bisquits
           ( 12 )
    1/2 c  Shredded part-skim
           Mozarella cheese
 
  1. Preheat oven to 400 F. 2. Brown beef well and drain well. 3. Stir
  in tomato paste, onion and seasonings. 4. Cook 5 minutes to heat
  through. 5. Place biscuits in muffin cups, sprayed with Pam,pressing
     to cover bottom and sides. 6. Spoon about 1/3 cup of the mixture
  in each muffincup and
     sprinkle with cheese. 7. Bake for 12 minutes or until golden brown.
     Out of "366 Low-Fat-Brand_name Recipes" cookbook
     Typed by brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Obst-Krapfen
 Categories: Cyberealm, Ethnic, Desserts, Kooknet
      Yield: 16 servings
 
     18 oz Flour
  3 1/2 oz Sugar
    1/2 c  Milk
      1 pk Yeast
      4 tb Butter
      2    Eggs
      2 oz Coctail Cherries
      4 sl Pineapple
      3 tb Raisins
           Oil, for deep frying
           Powdered sugar to roll in
 
  1. Pour flour and sugar in a bowl, make a well in the middle. 2. Warm
  half of the milk until lukewarm; dissolve yeast in it. 3. Pour into
  flour well and let stand, 15 minutes, in warm place. 4. Melt butter
  in the rest of the milk; add the eggs and mix well. 5. Add to the
  flour-yeast mix and stir well. Knead to a smooth
     dough, cover and let rise, on a warm place until dough has
     doubled. 6. Chop the cherries and the pineapple finely, mix with
  raisins
     and mix carefully under the dough. 7. Heat oil in a deep fryer or
  pot to 175 Celsius. 8. With two tablespoons cut of Krapfen and drop
  into the hot oil
     and fry until golden brown. 9. Dry on papertowl and roll, still
  warm, in the powdered sugar.
     Out of "Funk Uhr" magazine
     Typed by Brigitte Sealing
  
  of the milk and dissolve the yeast in it. Lukewarm! 3.Pour into flour
  well, let stand in warm place, covered 15 minutes. 4.Melt butter in
  the rest of the milk; add the eggs and mix well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Beer- Cheese Bread ABM ala Brigitte
 Categories: Cyberealm, Breads, Kooknet
      Yield: 1 loaf
 
     10 oz Flat Beer
      3 c  Better for bread flour
      1 tb Sugar
  1 1/2 ts Salt
  1 1/2 tb Nonfat dry Milk
  1 1/2 ts Dry yeast
      1 tb Margarine
      2 oz Shredded Kraft healthy
           Favorite Jack Cheese
 
  1. Add all ingredients in order listed. If your machine calls
     for dry ingredients first, reverse the order. 2. Program for
  "bread" or "Regular " setting. Push "Start". 3. Remove bread, about 4
  hours later. 4. Recipe makes 1 large( 3 cups flour loaf)
     From "366-Low-Fat-Brand_name-Recipes" cookbook
    From Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pan-fried Chicken Breasts
 Categories: Main dish, Poultry, Cyberealm, Kooknet
      Yield: 4 servings
 
      4 md Chicken Breast 1/2's or
           Boneless Breast 1/2's
      1 c  Vegetable oil
      1 c  Flour
    3/4 c  Breadcrumbs, plain or
           Italian flavored
    3/4 c  Instant Potato flakes
      1 c  Milk
      1    Egg
    1/2 ts Sage or Poultry Seasoning
           Salt / Pepper to taste
           Any other favorite seasoning
           You like in your breading
 
  :       BONE-IN BREASTS:  'Finger-bone' the breasts... you don't need
  a knife to bone out a chicken breast... tear the skin off, turn over
  (rib side up) and work fingers under 'keel' (breast) bone and tear
  off. Work fingers between rib section and meat and pull away, ending
  up at wing joint.  Pull out wing joint section.  One bone is left
  buried in upper edge of meat (wishbone, or collar bone of chicken).
  Pull bone towards bottom tip of breast, tearing it from meat and
  yanking remaining cartilage away (left from keel bone).  Voila!
  Perfectly boned breast.
  :       On underside (rib side) of breast there's a long strip of
  meat in center that can be pulled away.  This is the 'tenderloin' of
  the breast, or also known as the 'chicken tender'.  Tear these off
  whole. Remaining breast is flat.  Cut lengthwise in half. Carefully,
  with knife horizontal to cutting board, slice the thickness in half
  for each piece. You should have 20 pieces... 4 from each breast and 4
  tenders.
  
  OIL:  Heat the cup of vegetable oil on high in large skillet or
  frying pan.
  
  BREADING:
  :       Mix dry ingredients in a plastic bag, shaking well.
  Increase/decrease/add/subtract as your tastebuds and preferences
  warrant. Whip egg and milk 'til smooth in large bowl.  Put all pieces
  in bowl to thoroughly wet.  Scoop out all meat and put in plastic
  bag, don't bother draining, the more the merrier.  Shake vigorously.
  Well, shake the bag vigorously, you can stand still if you like.
  
  FRYING:  Place 4-6 pieces of meat in pan, frying 'til golden brown,
  turning occasionally.  Turn the meat...don't have your back to the
  stove! Drain on paper towels.
  
  SERVING:  Eat at least one of the first pieces fried while frying the
  rest, no one will ever know.  Serve remaining pieces with any other
  dishes you deserve... er, like.  Asparagus and potatoes, spaghetti
  and sauce, etc. (I had etc. the other night... it's only good when
  picked fresh!)
  
  NOTE:  Breading mixture is great with fish fillet, liver,
  chicken-fried steak, or anything else you like to panfry.  You can
  pre-mix in a large quantity and store in tightly covered jar or
  canister and have ready to use.  Be sure to shake well before
  removing some for use (if in California, just leave on porch or under
  a doorway..)
  
  ENJOY!
  
  Typed especially for YOU from Fassett's Fumbling Foodery for
  Cyberealm BBS, Watertown, NY, Home of Kook-Net! (315) 786-1120.
  
  Fat and Caloric Content:  YES!!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Raisin Bread ABM ala Brigitte
 Categories: Cyberealm, Breads, Kooknet
      Yield: 1 loaf
 
  1 1/8 c  Water
  2 3/4 c  Better for Bread flour
  1 1/2 tb Non-fat dry milk
      3 tb Sugar
      1 ts Cinnamon
  1 1/2 ts Salt
  1 1/2 ts Dry yeast
      1 tb Margarine
    3/4 c  Raisins
 
  1. Add first 8 ingredients to pan in order listed. If your machine
     calls for dry ingredients first, reverse the order. 2. Program for
  "Mix bread" or the setting that allows seeds or
     fruit to be folded in. 3. Push "start" 4. When the signal sounds
  ,add raisins. 5. Remove the bread about 3 1/2 hours later. 6. Recipe
  makes one large ( 3 cups flour loaf)
     Out of 366-Low-Fat-Name-Brand_recipes" cookbook
     From Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Potato Bread ABM ala Brigitte
 Categories: Cyberealm, Breads, Kooknet
      Yield: 1 loaf
 
      1 c  Water
      1    Egg or
    1/4 c  Egg substitute
      3 c  Better for bread flour
    1/4 c  Instant mash potato flakes
  1 1/2 ts Nonfat dry milk
      3 tb Sugar
  1 1/2 ts Salt
  1 1/2 ts Dry yeast
      1 tb Margarine
 
  1. Add ingredients tp pan in order listed. If your machine calls
     for dry ingedients first reverse the order. 2. Program for "Bread"
  or "regular" setting. 3. Push "start". 4. Remove bread about 4 hours
  later. 5. Recipe makes one large (3 cups flour) loaf.
     Out of "366-Low-Fat_brabd_name_recipes" cookbook
     From Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SWEET 'N SOUR SPINACH SALAD
 Categories: Salads, Cyberealm, Vegetables, Kooknet
      Yield: 8 servings
 
           Dressing
      1 c  Oil
    3/4 c  Sugar
    1/3 c  Catsup
    1/4 c  Vinegar
      2 ts Worcestershire sauce
    1/4 ts Salt
           Salad
      8 c  Fresh spinach or salad-
           -greens torn into bite-
           -sized pieces
      1 c  Sliced fresh mushrooms
    1/2 c  Shredded carrots
      4    Thin slices red onion-
           -separated into rings
      2    Hard-cooked eggs-
           -chopped
 
  1. In a jar with a tight fitting lid, combine all dressing
     ingredients; shake well. Refrigerate to blend flavors.
  
  2. In a large bowl, combine all salad ingredients except eggs.
  
  3. Just before serving, add enough dressing to coat greens; toss
     gently. Top with chopped eggs and serve immediately.
  
  4. Refrigerate remaining dressing.
  
    Nutrients Per 1/8 of Salad with 2 Tablespoons Dressing
    ------------------------------------------------------
    Calories..............200  Dietary Fiber...........2 g
    Protein...............3 g  Sodium...............125 mg
    Carbohydrates........14 g  Potassium............220 mg
    Fat..................15 g  Calcium..........2% U.S.RDA
    Cholesterol.........70 mg  Iron.............4% U.S.RDA
  
    Source: "The Pillsbury Cookbook"
  
  Typed by Lois Flack - CYBEREALM BBS, Watertown, NY (315)786-1120 * *
  Home of KOOKNET         *          *
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Creme de Menthe Chocolate Squares
 Categories: Cyberealm, Cookies, Desserts, Kooknet
      Yield: 1 servings
 
MMMMM--------------------------BROWNIES-------------------------------
      1 c  Sugar
    1/2 c  Butter
      4    Eggs, beaten
      1 c  Flour
    1/2 ts Salt
      1 ts Vanilla
      1 cn (16 oz) chocolate syrup

MMMMM-------------------CREME DE MENTHE LAYER------------------------
      2 c  Confectioners sugar
      3 tb Green creme de menthe
    1/2 c  Melted butter

MMMMM---------------------------GLAZE--------------------------------
      6 oz Chocolate chips
      6 tb Butter
 
   The creme de menthe layer adds a lovely color and flavor to these
  brownies.
  
   Preheat oven to 350.
  
   In a large bowl, cream sugar and butter. Add beaten eggs and blend
  well. Add flour and salt and mix well. Blend in vanilla and chocolate
  syrup.
  
   Pour batter into greased 9 x 13-inch pan. Bake at 350 for 30
  minutes. Cool in pan.
  
   While brownies are cooling, make mint layer by mixing together sugar,
  creme de menthe and butter. Spread over cooled brownies.
  
   To make glaze, melt chocolate chips and butter together until
  smooth. Cool and spread thinly over mint layer.
  
   Chill until ready to serve. Cut into small squares. These brownies
  freeze well.  Thaw at room temperature for two hours.
  
  Yield: 24. Terria Upshur, Silver Spring, MD
  
     Randy Shearer
  
  Re-posted by Lois Flack CYBEREALM
  BBS-KOOKNET,Watertown,NY(315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cheese Potato Casserole
 Categories: Cyberealm, Mom's best, Casseroles, Kooknet, Vegetables
      Yield: 8 servings
 
      7 md Potatoes, about 2 lbs.
    1/4 c  Butter or margarine
      1 sm Onion, chopped
      1 ts Salt
    1/4 ts Pepper
      1    8 oz carton sour cream
      1 cn Cream of chicken soup
      8 oz Shredded cheddar cheese
      3 tb Butter or margarine, melted
  1 1/2 c  Herb-seasoned stuffing mix
 
  Cook potatoes in boiling water to cover 30 minutes or until tender.
  Drain. Let cool to touch. Peel and cut into 1/4" strips. Set aside.
  Combine 1/4 cup margarine or butter and next 5 ingredients in large
  bowl. Gently stir in potatoes and cheese. Spoon into a lightly
  greased baking dish, 13x9x2. Combine 3 tbsp butter or margarine and
  stuffing mix. Sprinkle over potato mixture.
  
  Bake uncovered at 350F for 25 minutes or until thoroughly heated.
  
  Source: Mrs. John H. Treadwell, Watertown, NY
  From the Watertown Daily Times, May 13, 1995
  Typed in MM format by Linda Fields, Cyberealm BBS, Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BLACK WALNUT CHOCOLATE CAKE (KN2)
 Categories: Cyberealm, Kooknet, Cakes, Desserts
      Yield: 8 -inch cake
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM-----------------CYBEREALM BBS(315)786-1120----------------------
           *     *     *     *     *

MMMMM-------------------------FOR:  CAKE------------------------------
      2 oz Unsweetened Chocolate
    1/4 c  Salad Oil
    1/4 ts Salt
    1/2 c  Hot, strong, Coffee
    1/2 c  Sugar
      1    Egg
    1/4 c  Whipping Cream
      1 ts Baking Soda
      1 ts Vanilla
    1/2 ts White Wine Vinegar
      1 c  All-purpose Flour
      1 c  Chopped, Black Walnuts
           *     *     *     *     *

MMMMM-------------------------FOR: GLAZE------------------------------
      5 oz Semi-sweet Baking Chocolate
      4 ts Solid, Vegetable Shortening
 
  PREP. TIME: 10 min.   OVEN TEMP: 350F   BAKE. TIME:  35 to 40 min.
  *    *    *    *    *     CHOCOLATE GLAZE     *    *    *    *    *
  
      In the top of a double boiler over simmering (do not boil) water,
  stir 5 oz semi-sweet baking chocolate and 4 tsp. solid vegetable
  shortening until melted.
    *    *    *    *    *    *    CAKE    *    *    *    *    *    *
  
  1.  In the top of a double boiler over simmering water, stir
      chocolate, oil, salt and coffee until melted.
  
  2.  Pour chocolate mixture into a large bowl.
  
  3.  Add sugar, egg, cream, baking soda, vanilla, and vinegar.  Beat
      with electric mixer on medium speed until blended.
  
  4.  Add flour.  Beat for 3 to 4 minutes. Occasionally scrape sides of
      bowl with a rubber spatula.
  
  5.  Stir in 1/2 cup of the walnuts.
  
  6.  Pour cake batter into prepared pan and set in lower third of oven.
  
  7.  Bake at 350F for 35 to 40 minutes or until cake begins to pull
      from sides of pan.
  
  8.  Cool in pan on rack for 30 minutes.  Remove from pan and set on
      rack over piece of waxed paper.
  
  9.  Slowly pour glaze over cake so it flows over top and sides in an
      even layer.  Sprinkle with remaining walnuts.
  
  *  TIP:  To prepare cake pan, line bottom of an 8-inch cake pan, with
  removable bottom, with waxed paper.  Grease paper and pan sides
  lightly with solid vegetable shortening and dust with flour.
  
  Recipe makes 1 8-inch cake that serves 8 to 10.
  
  Nutritional Information: Calories:....351 Protein....6.2 g
  Fat....25.2 g Sodium....151 mg
  
  Source:  Great American Recipe Cards
  
   From: Lois Flack, CYBEREALM BBS, Watertown, NY (315)786-1120 * * *
  Home of KOOKNET       *       *       *
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Holiday Dog Cookies
 Categories: Cyberealm, Mom's best, Kooknet, Pets
      Yield: 30 dog cookys
 
      2 c  Whole wheat flour
      2 c  All purpose flour
    3/4 c  Corn meal
      4 tb Vegetable oil
      4    Bouillon cubes
      2 c  Boiling water
 
  Combine the first four ingredients, mix well.  Dissolve the bouillon
  cubes in boiling water. Add bouillon mixture to flour mixture to make
  a stiff dough. For different flavors, add any of the following:
  garlic, crisp bacon strips, bacon drippings or your dog's favorites.
  Roll onto a floured surface. Cut out shapes with a cookie cutter or
  glass. Bake in a preheated 300F oven for 30 minutes. Let stand
  overnight to harden better.
  
  Source:  Linda Fields, Cyberealm BBS Watertown, NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Grape Nut Bread
 Categories: Cyberealm, Kooknet, Breads, Breakfast
      Yield: 2 loaves
 
      1 c  Grape nuts
      2 c  Buttermilk
      2 c  Sugar
      2    Eggs
  3 1/2 c  Flour
    1/2 ts Salt
      1 ts Baking soda
      2 ts Baking powder
 
  Soak grapenuts in buttermilk for 10 minutes. Beat sugar and eggs
  together in a large bowl. Add milk/Grapenuts mixture. Sift flour,
  salt, soda, and powder together, and stir thoroughly into the Grape
  Nuts mixture. Pour into 2 greased and floured 9 x 5 inch loaf pans
  and bake at 350F for 45 minutes, or until toothpick comes out clean.
  Makes 20 servings.
  
  Nutritional info per serving: 190 calories; 4 gm protein; 42 gm
  carbohydrates; 1 gm fat; .4 gm fiber; 22 mg cholesterol; 199 mg
  sodium. Exchanges: .1 milk, 2.7 bread, .1 meat, .1 fat
  
  Source: Watertown Daily Times
  Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cinnamon Streusel Ice Cream
 Categories: Cyberealm, Mom's best, Ice cream
      Yield: 1 quart
 
MMMMM---------------------FOR THE ICE CREAM--------------------------
      3    Egg yolks
      2 c  Whipping cream
  1 1/2 c  Milk
      1 c  Sugar
      2 ts Vanilla

MMMMM----------------------FOR THE STREUSEL---------------------------
    1/2 c  Light brown sugar, packed
    2/3 c  Flour
      1 tb Cinnamon
    1/4 c  Butter
 
  For the ice cream:
  
  1.      In a large bowl, whisk egg yolks until slightly thickened. Set
  aside.
  2.      In a saucepan, combine cream, milk, and sugar. Bring to a
  gentle boil over medium high heat, stirring to dissolve sugar. Whisk
  about 1 cup of the hot mixture into the egg yolks, then whisk the egg
  yolk mixture back into the pan.  Cook, stirring constantly, until the
  mixture is thick enough to coat the back of a spoon.  Pour through a
  fine sieve into a large bowl. Stir in vanilla. Cool slightly. Then,
  cover with plastic wrap and refrigerate for at least 4 hours and up
  to 2 days. 3.      Freeze in an ice cream maker according to
  manufacturer's instructions. Transfer ice cream to a freezer
  container and gently stir in cinnamon struesel just until marbelized.
  Cover lightly and freeze 1/2 to 2 hours before serving.
  
  Note: To add extra smoothness and volume to homemade ice cream, make
  the mixture a day ahead and refrigerate. After churning, ripen the
  ice cream in an airtight container in the freezer from 1/2 to 2 hours.
  
  For the streusel:
  
  1.      Preheat oven to 300F.
  2.      In a medium bowl, mix the brown sugar with the flour and
  cinnamon. Using knives or a pastry blender, cut in the butter until
  the mixture is crumbly.
  3.      Spread evenly on a baking sheet, and bake 5 minutes. Stir
  several times while baking, watching to be sure the topping does not
  burn. Cool, then break up any large clumps that may have formed.
  
  Source:  The Disney Magazine, June 1995
  Typed in MM format by Linda Fields, Cyberealm BBS, Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Country Style Turkey Sausage
 Categories: Cyberealm, Low-fat, Meats, Breakfast
      Yield: 8 patties
 
           Non-stick cooking spray
      1    Slightly beaten egg white
    1/4 c  Finely chopped onion
    1/4 c  Finely snipped dried apples
           Or 1/2 c. finely chopped
           .apples
      3 tb Quick-cooking oats
      2 tb Snipped fresh parsley
    1/2 ts Salt
    1/2 ts Ground sage
    1/4 ts Ground nutmeg
    1/4 ts Pepper
           Dash ground red pepper
    1/2 lb Lean ground turkey breast
 
  Spray a cold 10 inch skillet with nonstick coating spray; set aside.
  
  In a medium bowl, combine the egg white, onion, dried or fresh apples,
  quick-cooking oats, parsley, salt, sage, nutmeg, pepper and ground red
  pepper. Add the ground turkey; mix well.
  
  Shape mixture into eight 2" wide patties. Preheat the prepared skillet
  over medium heat. Place patties in skillet. Cook over medium heat for
  10-12 minutes or until meat is no longer pink and juices run clear,
  turning once. Drain off fat.
  
  Nutritional info per patty: 49 calories; 1 gm total fat (0 gm sat.
  fat); 12 mg. chol.; 155 mg sodium; 4 gm carbo; 0 gm fiber; 6 gm
  protein.
  
  Source: Better Homes and Gardens Magazine, Feb. 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Gingerbread Scones
 Categories: Cyberealm, Breads, Breakfast
      Yield: 8 scones
 
      2 c  Flour
      3 tb Brown sugar
      2 ts Baking powder
      1 ts Ground ginger
    1/2 ts Baking soda
    1/2 ts Salt
    1/2 ts Ground cinnamon
    1/4 c  Butter
      1    Beaten egg yolk
    1/3 c  Molasses
    1/4 c  Milk
      1    Slightly beaten egg white
           Coarse sugar (optional)
      1    Recipe Nutmeg Whipped Cream

MMMMM----------------FOR THE NUTMEG WHIPPED CREAM---------------------
    1/2 c  Whipping cream
      1 tb Sugar
    1/4 ts Finely shredded orange peel
    1/4 ts Vanilla
    1/8 ts Ground nutmeg
 
  For the scones:
  
  In a large mixing bowl, combine the flour, brown sugar, baking powder,
  ground ginger, baking soda, salt and cinnamon. Using a pastry cutter,
  cut in the butter until the mixture resembles coarse crumbs. Make a
  well in the center.
  
  
  In a small mixing bowl, stir together the egg yolk, molasses, and
  milk; add all at once to the center of the flour mixture. With a
  fork, stir until combined (mixture may seem dry).
  
  Turn dough onto a lightly floured surface. Quicly knead dough for
  10-12 strokes or until nearly smooth. Pat of lightly roll dough into
  a 7" circle. Cut into 8 wedges. Arrange wedges on an ungreased baking
  sheet about 1 inch apart. Brush with egg white and sprinkle with
  coarse sugar if desired.
  
  Bake at 400F for 12-15 minutes or till lightly brown. Cool scones on a
  wire rack for 20 minutes. Serve warm with Nutmeg Whipped Cream if
  desired.
  
  Nutritional info per serving: 223 calories; 7 gm total fat (4 gm sat.
  fat); 43 mg chol; 286 mg sodium; 37 gm carbo; 1 gm fiber; 4 gm pro.
  
  To freeze: Cool scones completely and wrap tightly in foil; place in
  freezer bags. Freeze for up to 3 months. Place frozen, foil-wrapped
  scones in a 300F oven and heat for 15-20 minutes or until warm (10-15
  minutes if thawed).
  
  For the Nutmeg Whipped Cream:
  
  In a chilled small mixer bowl, combine all of the ingredients. Beat
  with chilled beaters of an electric mixer on medium speed until soft
  peaks form. Serve immediately or cover and chill until needed, up to
  2 hours. Makes 1 cup.
  
  Nutritional info per 2 Tbsp:  58 calories; 6 gm total fat (3 gm sat
  fat); 20 mg chol; 6 mg sodium; 2 gm carbo; 0 gm fiber; 0 gm prot.
  
  Source:  Beter Homes and Gardens Magazine, Feb. 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: White Bean and Sausage Rigatoni
 Categories: Cyberealm, Italian, Main dish
      Yield: 4 servings
 
      8 oz Rigatoni (5 cups)
      8 oz Fully cooked turkey kielbasa
    1/2 pk Of a 10 oz pk frozen chopped
           .spinach, thawed
      2 cn 14.5 oz ea stewed tomatoes
      1 cn 15 oz great northern beans,
           .rinsed and drained
      3 oz Tomato paste
    1/4 c  Red wine or chicken broth
  1 1/2 ts Italian seasonings
    1/4 c  Shredded parmesan cheese
 
  In a large saucepan, according to instructions, cook pasta. Drain and
  return to the pan. Bias-slice kielbasa. Drain thawed spinach well. Add
  kielbasa, spinach, tomatoes, beans, tomato paste, wine or broth, and
  Italian seasoning to the cooked pasta. Stir to mix. Spoon mixture into
  a 2 quart casserole dish. Sprinkle with parmesan cheese.
  
  Bake, uncovered, in a 375F oven 25-30 minutes, or until hot and
  bubbly.
  
  Nutritional info per serving: 498 calories; 7 gm total fat (2 gm sat
  fat); 41 mg chol; 920 mg sodium; 79 gm carbo; 10 gm fiber; 29 gm pro.
  
  Source: Better Homes and Gardens Magazine, January 1995
  Typed in MM format by Linda Fields Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: One Dish Chicken and Stuffing Bake
 Categories: Cyberealm, Poultry, Main dish
      Yield: 6 servings
 
      4 c  Pepperidge Farm herb season-
           -ed cubed stuffing
      6    Skinless boneless chicken
           .halves
           Paprika
      1 cn Campbell's cream of mushroom
           .soup
    1/3 c  Milk
      1 tb Chopped fresh parsley
 
  1. Mix stuffing, 1/2 cup boiling water and 1 T margarine.
  2. Spoon stuffing across the center of a 3 quart shallow baking dish.
     Place chicken on each side of the stuffing. Sprinkle chicken with
     paprika.
  3. Mix soup, milk and parsley. Pour over chicken.
  4. Bake covered at 400F for 15 minutes.
  5. Bake uncovered 15 minutes more or until chicken is no longer pink.
  Source: Campbell's Soup advertisement
  Typed in MM format by Linda Fields Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: White Chocolate Mousse
 Categories: Cyberealm, Puddings, Desserts
      Yield: 6 1/2 cups
 
      1 pk Baker's Premium White
           Chocolate (6 squares)
  1 1/2 c  Whipping cream, divided
 
  Microwave white chocolate and 1/4 cup of the cream in a large
  microwaveable bowl on High for 2 minutes or until white chocolate is
  almost melted, stirring half way through the heating time. Stir until
  white chocolate is completely melted. Cool 20 minutes or until at room
  temperature, stirring occasionally.
  
  Beat remaining 1 1/4 cups of cream in chilled medium bowl with
  electric mixer on medium speed until soft peaks form.  DO NOT
  OVERBEAT! Fold 1/2 of the whipped cream into the white chocolate
  mixture. Fold in the remaining whipped cream until just blended.
  Spoon into 6 one-half cup dessert dishes.
  
  Refrigerate 2 hours or until ready to serve.  Garnish as desired.
  Source:  Bakers Chocolate Ad, Gourmet Magazine, Feb. 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Glazed Sweet Potato Wedges
 Categories: Cyberealm, Side dishes, Vegetables
      Yield: 4 servings
 
      1 tb +1 tsp butter or margarine
      1 tb +1 tsp unsweetened orange
           .juice
  1 1/4 ts Ground cinnamon
      2    Or 3 med. sweet potatoes
           .boiled, peeled and cut
           .lengthwise in 8 wedges
           Orange slices (optional)
 
  Place the butter or margarine in an 8 inch square microwaveable baking
  dish and microwave on high for 30 seconds or until melted. Stir in the
  orange juice and cinnamon. Add the potatoes, tossing to coat. Cover
  with waxed paper. Micorwave on high for 6-8 minutes or until tender,
  stirring and turning the dish once during the cooking. Garnish with
  oranges if desired.
  
  Source:  Mr. Food Recipe Club Newsletter, Jan/Feb. 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Million Dollar Pound Cake
 Categories: Cyberealm, Cakes
      Yield: 1 cake
 
      1 lb Butter, softened
      3 c  Sugar
      6    Eggs
      4 c  Flour
    3/4 c  Milk
      1 ts Almond extract
      1 ts Vanilla extract
 
  Preheat oven to 300F. In a large bowl, cream the butter; gradually
  add the sugar, beating until light and fluffy with an electric mixer
  at medium speed. Add the eggs, one at a time beating after each
  addition.
  
  Gradually add the flour alternately with the milk, beginning and
  ending with the flour, and mixing well after each addition. Mix in
  the extracts.
  
  Pour the batter into a greased and floured 10 inch tube pan or bundt
  pan. Bake for 1 hour and 40 minutes, or until a wooden toothpick
  comes out clean. Cool in the pan for 10 to 15 minutes. Remove to a
  wire rack.
  
  Mr. Food's Note: This is a nice, moist cake, so it's great served
  plain or topped with most anything from fresh fruit to whipped
  topping to ice cream. Go ahead and add your favorite goodies.
  
  Source: Mr. Food's Recipe Club Newsletter, Jan/Feb 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: White Pizza
 Categories: Cyberealm, Italian, Main dish
      Yield: 1 pizza
 
      1 lg Italian bread shell
      2 c  Mushroom slices
    1/4 c  Butter, melted
      1 tb Grated parmesan cheese
      2 c  Shredded mozzarella cheese
    1/2 ts Italian seasonings
    1/4 ts Garlic powder
    1/4 ts Onion powder
 
  Preheat oven to 375F. Place bread shell on an ungreased 12 inch pizza
  pan. In a medium sized bowl, toss the mushrooms with the butter.
  Arrange the mushrooms over the shell, then sprinkle with parmesan
  cheese and mozzarella cheese, the italian seasoning, garlic and onion
  powders. Bake for 15-20 minutes.
  
  Source: Mr. Food Recipe Club Newsletter, Jan/Feb 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Homemade "House" Dressing
 Categories: Cyberealm, Dressings
      Yield: 1 + cups
 
    3/4 c  Cottage cheese
    1/2 c  Buttermilk
    1/4 c  Grated parmesan cheese
    1/2 ts Italian seasonings
    1/4 ts Black pepper
      1    Scallion, chopped
      1 tb Chopped sun-dried tomatoes
 
  Place all ingredients in a food processor or blender, and blend until
  smooth. Tranfer to a small bowl, cover and chill until ready to use.
  
  Source: Mr. Food Recipe Club Newsletter, Jan/Feb 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Golden Potato Nuggets
 Categories: Cyberealm, Vegetables, Side dishes
      Yield: 8 servings
 
  1 1/2 c  Dry bread crumbs
      1 ts Onion powder
      1 ts Chili powder
      1 ts Salt
    1/2 ts Pepper
      3 lb Potatoes, cut into quarters
    1/2 c  Melted butter
 
  Preheat oven to 350F. In a medium sized bowl, combine the bread
  crumbs, onion powder, chili powder, salt and pepper. Dip the potato
  quarters into the butter and then roll in the crumb mixture. Place on
  a greased cookie sheet and bake for 60 minutes, or until light brown
  and fork-tender.
  
  Source: Mr. Food's Recipe Club Newsletter, Jan/Feb. 1995
  Typed in MM Format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Provolone Chicken
 Categories: Cyberealm, Poultry, Main dish
      Yield: 4 servings
 
      2    Boneless, skinless chicken
           .breasts, split and flatten
      4 sl Provolone cheese
    1/2 ts Oregano
    1/2 c  Flavored bread crumbs
           Sprig of parsley, if desired
      1 ts Butter or margarine
 
  Preheat oven to 425F. Place bread crumbs in a flat dish; press both
  sides of the chicken into the crumbs. Place coated chicken pieces in
  a greased 9x13 baking dish. Sprinkle with oregano, and top with
  cheese. Sprinkle with parsley and dot with butter. Bake for 20
  minutes or until done.
  
  Source: Mr. Food's Recipe Club Newsletter, Jan/Feb 1995
  Compliments of Chef Normand LeClair of the Red Rooster Tavern
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fancy Beans
 Categories: Cyberealm, Vegetables, Side dishes
      Yield: 3 + servings
 
    1/4 c  Olive oil
      1 cl Garlic, minced
      1    Bag (16 oz) frozen cut
           .green beans,thawed & draind
    1/4 c  White vinegar
      1 ts Dried mint leaves
    1/4 ts Salt
    1/8 ts Pepper
    1/4 c  Chopped walnuts
    1/4 lb Feta cheese
 
  In a large skillet, heat the oil over a medium heat and saute the
  garlic for 1 min. Add the beans, vinegar, mint, salt, and pepper.
  Cook, stirring, for 6-7 minutes. Spoon into a serving dish, sprinkle
  with walnuts and Feta cheese.
  
  Source: Mr. Food's Recipe Club Newsletter, Mar/Apr. 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Stir-Fried Chicken & Apples #2
 Categories: Cyberealm, Kooknet, Poultry
      Yield: 4 servings
 
      2 x  Whole Chicken Breasts  *
      2 ts Curry Powder
      3 tb Oil
    1/4 c  Raisins
    1/3 c  Honey
      2 x  Apples, peeled & chopped
           Stalk Celery, sliced
      3 tb Chopped Parsley
 
  * skinned and de-boned
  
   Cut chicken into cubes and place in bowl. Combine honey and curry
  and mix thru chicken. Stir in apple slices. Heat oil in heavy skillet
  over high heat. Saute celery for 1 minute. Add apple mixture and stir
  fry 3-4 minutes, just until chicken is no longer pink.
   Add raisins and parsley, stir well and serve over rice.
  
                                Re-posted by: Lois Flack - CYBEREALM
  BBS - KOOK-NET - Watertown, NY (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cherry Chicken Salad
 Categories: Cyberealm, Kooknet, Salads, Poultry
      Yield: 4 servings
 
      2 c  Cubed cooked chicken
    1/3 c  Whole red maraschino
           -cherries
    1/3 c  Sliced celery
      1 cn (8-1/4 oz) unsweetened
           -pineapple chunks, drained
    1/2 c  Plain yogurt
      2 tb Maraschino cherry syrup
 
  In medium bowl combine chicken, cherries, celery and pineapple.  In
  small bowl combine yogurt and cherry syrup. Pour over chicken
  mixture. Toss to coat well. Makes 4 servings.
  
  Origin: Women's Day Simply Delicious Meals in Minutes, Issue #5
  Shared by: Sharon Stevens
  
                                Re-posted by: Lois Flack - CYBEREALM
  BBS - KOOK-NET - Watertown, NY (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Black Velvet Cake
 Categories: Cyberealm, Kooknet, Cakes, Desserts
      Yield: 6 servings
 
      2 c  Almonds - slivered, slightly
           -toasted
     12 oz Chocolate chips
      1    Devil's food cake mix
      1 pk Chocolate pudding - instant,
           -3-1/2 oz. package
      4    Eggs
      1 c  Sour cream
    1/2 c  Water
    1/4 c  Oil
      1 ts Vanilla
      1 ts Almond extract
    1/4 ts Cinnamon
 
  *DIRECTIONS*
  
  Sprinkle 1/2 cup almonds on bottom of greased 10-inch tube pan. Set
  aside rest of almonds and chocolate chips.  Place remaining
  ingredients in mixer bowl.  Beat 4 minutes.  Fold in chips and
  almonds, then pour into pan. Bake in 350 F oven 60 to 70 minutes.
  Cool 15 minutes and remove from pan. Serve with topping of whipped
  cream if desired.
  
  Note from me:  A nice touch would be to puncture finished cake with
  long-tined fork.  Dribble over cake about 1/4 cup Kahlua.  Then serve
  with sweetened whipped cream flavored with almond or vanilla extract.
  
  From "The Seven Chocolate Sins" by Ruth Moorman & Lalla Williams.
  
                                Re-posted by: Lois Flack - CYBEREALM
  BBS - KOOK-NET - Watertown, NY (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Cherry Cake #2
 Categories: Cyberealm, Kooknet, Cakes, Desserts
      Yield: 8 servings
 
     18 oz Devil's Food Cake Mix
     21 oz Cherry Pie Filling
      1 ts Almond Extract
      2    Eggs, Beaten
      1 c  Sugar
      5 tb Butter
    1/3 c  Milk
      6 oz Semisweet Chocolate Chips
 
  Mix first 4 ingredients by hand with spatula until well-blended. Turn
  into greased, floured 9 X 13 inch baking pan.  Bake at 350oF 25-30
  minutes, or until cake tests done.  Let cool and cut into squares
  before adding icing. To make icing, combine sugar, butter and milk in
  saucepan. Bring to a boil, stirring constantly, and boil 1 minute.
  Remove from heat and add chocolate chips.  Stir until melted. Pour
  over cake and spread.
                                 Re-posted by: Lois Flack - CYBEREALM
  BBS - KOOK-NET - Watertown, NY (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spaghettini Aglio-Oglio
 Categories: Cyberealm, Ww, Low-cal, Low-fat, Italian
      Yield: 4 servings
 
      6 oz Thin spaghetti
      1 tb + 1 t extra virgin olive oil
      1 tb Or more minced garlic
    1/2 c  Low-sodium chicken broth
    1/4 c  Chopped fresh parsley
 
  1. In a large pot of boiling water, cook pasta 10-12 minutes, until
  tender. Drain and place in a serving bowl.
  
  2. Meanwhile, place small non-stick skillet over medium heat 30 sec.
  Add oil; heat 30 seconds more. Add garlic; cook, stirring constantly,
  until pale gold (do not brown), about 1 minute. Immediately stir in
  broth. Bring to a boil, stirring gently; reduce heat to low and cook,
  stirring occasionally, until liquid is reduced by two thirds and
  mixture is thickened, 3-4 minutes. Drizzle over cooked pasta,
  sprinkle with parsley and toss to coat.
  
  Per serving (1 cup): 1 Fat, 2 bread, 3 C. Per serving: 205 calories; 6
  grams protein, 33 gm carbohydrates, 5 gm fat (1 gm sat. fat), 19 mg
  sodium 0 mg chol, 1 gm fiber.
  
  Source: Weight Watchers magazine, June 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Great Meringue
 Categories: Cyberealm, Kooknet, Pies
      Yield: 1 meringue
 
MMMMM--------------------FROM ELAINE PONCELET-------------------------

MMMMM--------------------VISION DIMENSION BBS-------------------------
     12 md Egg whites
    1/4 ts Heaping of cream of tartar
      2 c  Powdered sugar
 
  Preheat oven to 400F. Separate yolks from whites, being careful not to
  drip any yellow in the whites or they won't beat up. Put into a bowl,
  add the cream of tartar, and beat until stiff.
  
  Add the powdered sugar and beat until it forms soft peaks.
  
  Spread a layer of meringue on the pie. Make a good seal over the
  filling. Spread until it meets the edge of the crust to keep the
  meringue from shrinking as it stands or bakes. Repeat until the
  meringue is used up, then gently swirl the top to make it pretty.
  
  Bake about 15 minutes or until golden brown.
  
  Source: Elaine Poncelet, Vision Dimensions BBS and Kook-Net HUB,
  Gerald MO 314-764-8406
  
  Typed in MM format by Linda Fields, Cyberealm BBS, Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tangerine Chicken
 Categories: Cyberealm, Kooknet, Poultry
      Yield: 4 servings
 
      3 tb Butter
      4    Skinless, boneless chicken
           .breast halves
           Salt and pepper
      2 tb Flour
      1 c  Orangejuice, frozen concent.
    1/2 c  Water
    1/4 ts Cinnamon
      3    Tangerines,peeled & sectiond
      1 tb Tangerine peel, grated
 
  In a large skillet, melt butter. Add chicken, salt and pepper. Brown
  chicken on both sides until chicken in thoroughly cooked. Remove and
  set aside.
  
  Add flour to the skillet. Cook over low heat about 1-2 minutes. Add
  orange juice concentrate, water and cinnamon. Simmer, stirring until
  sauce is thickened.
  
  Return chicken to skillet, spooning sauce over it. Cover and simmer 5
  minutes or until heated through. Add tangerine sections and zest.
  Stir and serve.
  
  Source: Wendy Klein, Compuserve
  Provided to Kook-Net by Joyce Kohl; typed in MM format by Linda Fields
  Cyberealm BBS and home of Kook-Net 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lasagna Roll
 Categories: Cyberealm, Kooknet, Italian, Main dish
      Yield: 4 servings
 
    1/2 lb Italian sausage
    1/4 c  Chopped onion
      1    Egg, beaten
    1/2 c  Cottage or ricotta cheese
      2 tb Grated parmesan cheese
      4    Lasagna noodles, cooked
      1 cn 8 oz pizza sauce
      1 tb Water or dry red wine
    1/4 c  Mozzarella cheese, shredded
 
  Crumble sausage into a skillet. Stir in onion, and cook until sausage
  is done and onion is tender. Drain fat. Stir in egg, cottage(ricotta)
  cheese, and Parmesan cheese. Mix well. Spread the mixture evenly on
  each of the cooked lasagna rolls.
  
  Roll (like a jelly roll). Place seam side down in a small baking
  dish. Mix pizza sauce and water together and pour over the lasagna
  rolls. Bake until heated thoroughly. Sprinkle with mozzarella and
  bake uncovered until cheese is melted. Serve!
  
  From Joyce Kohl, downloaded from CompuServe
  Typed in MM format by Linda Fields Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peach Melba Parfaits
 Categories: Cyberealm, Kooknet, Desserts, Low-fat, Mom's best
      Yield: 8 servings
 
      4 c  Low-fat vanilla ice cream,
           .softened
      1 c  Mashed peeled peaches
      1 tb Amaretto
      1 ts Vanilla
      1 pk 12 oz unsweetened frozen
           .raspberries, thawed
      3 tb Sugar
      1 tb Grand Marnier or other
           .orange flavored liqueur
  1 1/2 c  Fresh raspberries
      8    Peach slices (optional)
 
  Combine low fat ice cream, peaches, amaretto and vanilla in a freezer
  safe container; stir well. Freeze until firm.
  
  Place thawed raspberries, sugar, and liqueur in a blender, and process
  until smooth. Press the raspberry mixture through a sieve, reserving
  puree; discard seeds. Cover and chill.
  
  Spoon 2 teaspoons raspberry puree into each of 8 parfait glasses or
  champagne flutes. Top each with about 1 1/2 tablespoons fresh
  raspberries and 1/4 cup ice-cream mixture. Repeat layers, ending with
  2 teaspoons raspberry puree. Garnish with peach slices.
  
  Calories per serving: 165. Protein 3.3 gm; fat 3.2 gm; carb 30.8 gm;
  fiber 5.2 gm; chol 9 mg; iron 0.5 mg; sodium 56 mg; calc 107 mg.
  
  Source: Cooking Light Magazine, June 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vidalia Onion Risotto with Feta Cheese
 Categories: Cyberealm, Kooknet, Mom's best, Side dishes, Vegetables
      Yield: 5 servings
 
      2 ts Vegetable oil
      2 c  Chopped Vidalia or other
           .sweet onion
      2 lg Garlic cloves, minced
  1 1/2 c  Arborio or other short-
           -grain rice
      2 cn 14.5 oz ea vegetable broth
    1/2 c  Crumbled feta cheese divided
    1/3 c  Chopped fresh parsley
    1/4 c  Grated parmesan cheese
           Freshly ground pepper
 
  Heat oil in saucepan over medium heat. Add onion and garlic, and
  saute 1 minute. Stir in rice. Add 1/2 cup broth; cook until liquid is
  nearly absorbed, stirring constantly. Add the remaining broth, 1/2
  cup at a time, stirring constantly until each portion of the broth is
  nearly absorbed before adding the next. Remove from the heat; stir in
  1/4 cup of the feta cheese, parsley, and parmesan cheese. Spoon rice
  mixture into a serving bowl. Top with remaining feta and pepper.
  
  Information per serving (1 cup): calories 321; protein 8.5 gm; fat
  6.5 gm; carb 56.1 gm; fiber 2.3 gm; chol 13 mg; iron 3.0 mg; sodium
  670 mg; calc 135mg.
  
  Source: Cooking Light Magazine, June 1995
  Typed in MM format by Linda Fields Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Oven Baked Crab Cakes from The Sea Grill Restaurant
 Categories: Cyberealm, Kooknet, Fish
      Yield: 20 crab cakes
 
      5 c  Cornflakes
    1/2 c  Mayonnaise
      2 tb Dijon mustard
      2 ts Old Bay Seasoning
    1/8 ts Cayenne pepper
      2 lg Egg yolks
      2 lb Jumbo lump crab meat
    1/4 c  Unsalted butter, softened
 
  In a food processor, pulse cornflakes until ground coarse and spread
  in a shallow baking pan.
  
  In a large bowl, whisk together mayonnaise, mustard, Old Bay
  seasoning, bayenne and yolks and add crab meat and salt and pepper to
  taste, tossing mixture gently but thoroughly.
  
  With a 1/4 cup measure, form crab mixutre into slightly flattened
  rounds about 2 1/2 inches wide and 3/4 inch thick and gently coat
  crab cakes with cornflakes, transferring as coated to a
  wax-paper-lined baking sheet. Chill crab cakes, covered with plastic
  wrap, at least 2 hours and up to 4 hours.
  
  Preheat oven to 400F.
  
  Transfer crab cakes to a large baking sheet. Put about 1/2 teaspoon
  butter on each crab cake and bake in the middle of the oven until
  crisp and cooked through, about 15 minutes.
  
  Serve with tartar sauce.
  
  Source:  The Sea Grill Restaurant, New York City, NY.
  Gourmet magazine, June 1995
  Typed in MM format by Linda Fields, Cyberealm BBS, 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken-Thyme Stew with Sour Cream
 Categories: Cyberealm, Ww, Poultry, Mom's best, Kooknet
      Yield: 4 servings
 
     15 oz Boneless chicken breasts
      1 tb + 1 tsp olive oil
    1/2 c  Chopped onion
      2 cl Garlic, minced
      1 tb Flour
  1 1/2 c  Sliced mushrooms
      1 c  Chicken broth
      2 tb Chopped parsley
  1 1/2 ts Dried thyme
      1 ts Chicken seasoning(I added)
      1 oz (2 T) dry sherry
    1/4 ts Black pepper
    1/4 c  Nonfat sour cream
 
  1. Cut the chicken into bite size pieces. In a large nonstick skillet,
  over medium high heat, warm 1 tablespoon of the oil until hot but not
  smoking. Add the chicken and cook, stirring until browned, about 3-5
  minutes. Remove the chicken to a plate and cover loosely to keep warm.
  
  2. Add the remaining 1 teaspoon of oil to the skillet. Add the onion
  and garlic, and cook, stirring until the onion begins to brown (3-5
  minutes). Stir in the flour and cook, stirring, until the flour is no
  longer visible, about 30 seconds.
  
  3. Add the mushrooms, chicken broth, parsley, sherry, thyme, and
  pepper, and bring to a boil, stirring, until the mixutre has
  thickened slightly. Return the chicken to the skillet and cook until
  heated through, about 1 minute.
  
  4. Remove the skillet from the heat and stir in the sour cream.
  
  NOTE: You can make this ahead of time, reserving the addition of the
  sour cream just before you serve it. I served this over cooked egg
  noodles, with French bread and chunky applesauce, and it was GREAT!
  
  Per serving (3/4 cup each): 1 fat; 3 proteins; 1 vegetable; 30
  optional calories. Nutritional information: 211 calories, 27 gm
  protein; 6 gm fat; 8 gm carbohydrates; 62 mg cholesterol; 329 mg
  sodium.
  
  Source: Weight Watchers Cookbook, 1993
  Typed in MM format by Linda Fields Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fiesta Corn Salad
 Categories: Salads, Vegetables, Kooknet, Cyberealm
      Yield: 4 servings
 
      1 ea Whole kernel corn, 15 1/4
           Oz can, drained
      1 c  Fresh tomato, chopped
      1 c  Cucumber, peeled/chopped
    1/2 c  Celery, chopped
    1/2 c  Green pepper, diced
    1/2 c  Red pepper, diced
    1/2 c  Red onion, diced
    1/2 c  Italian salad dressing
 
  Combine all ingredients; chill several hours before serving.  If
  planning to store this salad for any length of time, omit the
  cucumber, as it will become watery.  Instead, substitute more tomato
  and celery for the cucumber.
  
  Courtesy of Loren Martin, Big Cabin, Oklahoma
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Traditional Lemonade
 Categories: Beverages, Kooknet, Cyberealm
      Yield: 8 servings
 
      3    Lemons worth of zest in
           -strips
  1 2/3 c  Fresh lemon juice ( 6 to 8
           -lemons)
      2 c  Sugar
      2 c  Boiling water
      1 bn Fresh mint sprigs for
           -garnish
 
  In large bowl, combine lemon zest and juice with sugar. Pour in
  boiling water.  Stir until sugar dissolves. Cover and refrigerate
  until cold. Combine equal parts of strained lemon syrup and water in
  tall glasses. Add ice cubes and garnish with mint sprigs.
  
  Source:  Victoria, March 1995, from an article on a Cheshire Garden.
  The article details a number of little hints to do with fresh grown
  herbs.
  
  MM formatted by Char
  
  Re-posted by: Lois Flack, CYBEREALM BBS, Watertown, NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Easy Margarita Pie
 Categories: Pies, Cyberealm, Kooknet
      Yield: 10 servings
 
      1 pk Frozen strawberries in syrup
           -thawed (10 ounces)
      1 pk Cream cheese, softened (8 oz
    1/2 c  Thawed Margarita mix conc.
      4 oz Cool whip - thawed
      1 pk Ready-to-use graham cracker
           -pie crust
 
  Place strawberries, cream cheese and margarita mix concentrate in
  blender or food processor.  Cover and blend on medium speed until
  well blended. Pour mixture into medium bowl; fold in whipped topping.
  Pour into pie crust.  Freeze 4 to 6 hours or until firm.  Let stand
  at room temperature 5 to 10 minutes before cutting. Freeze any
  remaining pie.
  
  Source:  Betty Crocker's Mexican Fast and Flavorful Sept. 1994
  
  MM formatted by Char
  
  Re-posted by: Lois Flack, CYBEREALM BBS, Watertown, NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Provencal Chicken Breasts with Rosemary Orzo
 Categories: Cyberealm, Kooknet, Poultry
      Yield: 6 servings
 
      3    Whole boneless chicken
           .breasts with skin (about
           2 1/2 pounds, halved
      2 tb Olive oil
    1/2 c  Dry white wine
      2 lg Garlic cloves, minced
      4    Leeks, white part, halved
           .lengthwise, sliced 1/4 in.
           .thick crosswise, washed
           .well, and drained
      2 c  Chicken broth
      1 cn 28-32 oz whole tomatoes,
           .drained and chopped
      1 ts Freshly grated orange zest
      1 c  Drained nicoise or kalamata
           .olives

MMMMM-----------------------ROSEMARY ORZO----------------------------
      1 lb Orzo (rice-shaped pasta)
      3 tb Olive oil
      1 tb Finely chopped rosemary
 
  Pat chicken dry with paper towels and season with salt and pepper. In
  a large heavy flameproof casserole heat oil over moderately high heat
  until hot but not smoking and brown chicken in 2 batches,
  transferring with tongs as browned to a large plate.
  
  Add wine to casserole and boil, scraping up browned bits until almost
  evaporated. Add garlic, leeks, broth, tomatoes, zest and chicken with
  any juices accumulated on plate and simmer, covered, turning chicken
  once, until chicken is cooked through, about 15 minutes. Tranfer
  chicken to a platter.
  
  Add olives to tomato mixture and boil sauce until thickened slightly.
  Season sauce with salt and pepper and serve with chicken and rosemary
  orzo.
  
  For the Orzo:
  
  Bring a 6 quart saucepan of salted water to a boil and cook orzo until
  tender, about 10 minutes. Drain orzo well, and in a large bowl toss
  with oil, rosemanry, and salt and pepper.
  
  Source:  Gourmet Magazine, June 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken and Mushroom Marsala
 Categories: Cyberealm, Kooknet, Poultry
      Yield: 6 servings
 
      3    Whole boneless chicken
           .breasts, with skin (about
           2 1/2 lbs) halved
  1 1/2 tb Olive oil
  3 1/2 tb Unsalted butter
      1    Onion, sliced thin
    3/4 lb Mushrooms, sliced thin
    1/2 c  Marsala wine
      1 c  Chicken broth
      2 tb Minced fresh parsley
 
  Pat chicken dry and season with salt and pepper. In a heavy skillet
  heat oil and 1 1/2 Tablespoons butter over moderately high heat until
  hot but not smoking and brown chicken in 2 batches, transferring with
  tongs to a large plate as browned.
  
  Discard all but 1 T. fat from skillet and saute onion and mushrooms,
  stirring occasionally, until liquid mushrooms give off is evaporated.
  Add Marsala and cook mixture until Marsala is almost evaporated. Add
  broth and chicken with any juices on the plate and simmer, turning
  chicken once, until cooked through, about 15 minutes. Transfer
  chicken with tongs to a platter.
  
  Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove
  skillet from heat and stir in remaining 2 tablespoons butter and salt
  and pepper to taste, stirring until butter is just incorporated. Spoon
  mushroom sauce around chicken and sprinkle with parsley.
  
  Source: Gourmet Magazine, June 1995
  Typed in MM format by Linda Fields, Cyberealm BBS, 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Chip Cookies (Chefs Cuisiniers Club)
 Categories: Cyberealm, Kooknet, Cookies, Mom's best
      Yield: 60 cookies
 
  3 1/2 c  Flour
  1 1/2 ts Baking soda
  1 1/2 ts Salt
      2    Vanilla beans, split length-
           -wise
      3    Sticks (1 1/2 c) unsalted
           .butter, softened
      1 c  +2 T firmly packed brown
           .sugar
      1 c  +2 T granulated sugar
      3 lg Eggs
  1 1/2 ts Vanilla extract
      3 c  Semisweet chocolate chips
           (or chocolate chunks about
           1 pound)
  1 1/2 c  Chopped walnuts (about 1/3
           .lb)
 
  Preheat oven to 350F.
  
  In a large bowl, sift together flour, baking soda, and salt. Scrape
  vanilla bean seeds from pods into standing electric mixer, reserving
  pods for another use if desired, and add butter and sugars, beating
  until light and fluffy. One at a time, beat in eggs, beating well
  after each addition, and beat in vanilla extract. Add flour mixture
  and beat until dough just comes together. Stir in chocolate chips or
  chunks and walnuts (do not overmix).
  
  Form dough into 1 1/2 inch balls and arrange about 2 inches apart on
  parchment-lined baking sheet. Flatten balls slightly with a metal
  spatula and bake cookies in batches in middle of the oven until
  golden, 12 to 15 minutes. Tranfer cookies with spatula to racks to
  cool.
  
  Source: The Chefs Cuisiniers Club of NYC [now closed] - from
  Gourmet Magazine, June 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chef Freddy's Apple Rhubarb Pie
 Categories: Cyberealm, Desserts, Pies, Kooknet
      Yield: 6 servings
 
      2 c  Red rhubarb [" slices]
      1 c  Sugar
      1 ts Cinnamon
      1 cn (21oz) Apple pie filling
    3/4 ts Apple pie spice
      3 tb [instant] tapioca
      1    [9 in] pie shell for double
           Crust pie
 
  1)      In a medium mixing bowl combine the rhubarb, sugar, and
  cinnamon, mixing well to coat. Let stand stirring occasionally.
  
  2)      After about ten to fifteen min. add the pie filling, spice,
  and tapioca to the rhubarb mixture and mix well...
  
  3)      Place the bottom pastry into the pie dish pressing into all
  of the corners, then add the fruit and cover with the remaining
  pastry, sealing and fluting the edges...
  
  4)      Bake in a pre-heated 325 oven for 35 to 40 min. and let cool
  completely before serving...
  
  Note... Graham cracker, shortbread, and chocolate cookie (prepared)
  pie crusts do not work at all well with this recipe...
  
  Source: from Chef Freddy's secret recipe book and Fred Goslin in
  Watertown NY on Cyberealm Bbs... Home of KOOKNET @ (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chef Freddy's Apple-Rhubarb Cake
 Categories: Cyberealm, Desserts, Cakes, Kooknet
      Yield: 1 servings
 
MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      2 c  Rhubarb [diced "]
      3 c  Apple pie filling
      1 pk Strawberry gelatin mix
      1 c  Sugar
      1 ts Cinnamon [ground]
      1 pk White cake mix
      3 c  Mini-marshmallows
 
  1)      Mix the fruit together and put in the bottom of 9" x 11" glass
  cake/baking pan...
  
  2)      Mix the gelatin, sugar and, cinnamon, pour over the fruit,
  cover with the marshmallows, then pour the cake mix on top of
  everything...
  
  3)      Bake in a 350 oven for 45 to 50 min... cool to room
  temperature and then refrigerate `til ready to serve, garnish as
  desired... cf
  
  From Fred Goslin on Cyberealm Bbs, home of KookNet in Watertown NY
  (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rhubarb-Apple Crisp
 Categories: Cyberealm, Desserts, Fruits, Kooknet
      Yield: 1 servings
 
      2 c  Fresh rhubarb, cut up
      2 c  Apple pie filling
           [chopped]
    1/2 ts Salt
      2 c  Sugar
    3/4 ts Apple pie spice
    3/4 c  All purpose flour
      1 ts Cinnamon
    1/3 c  Butter
 
  1)    Mix the fruits and place rhubarb in ungreased baking dish, 6x10
  inch. Sprinkle with salt... 2) Measure sugar, flour and cinnamon and
  spice into a bowl. Add butter and mix thoroughly until mixture is
  crumbly. Sprinkle evenly over rhubarb... 3) Bake for 40 to 50
  minutes, until topping is golden brown. Serve warm with Cool Whip or
  Vanilla ice cream...
  
  Source: Modified from a recipe by Randy Rigg and presented to you
  From Fred Goslin on Cyberealm Bbs, home of KookNet in Watertown NY @
  (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple-Rhubarb Dump Cake
 Categories: Cyberealm, Desserts, Cakes, Kooknet
      Yield: 1 servings
 
      2 c  Rhubarb
      2 c  Apple pie filling
      1 pk Strawberry Jello
           Small size
      1 c  Sugar
      1    Stick of butter
  1 1/2 c  Water
      1    White cake mix
 
  1)    Put rhubarb & pie filling in greased 13x9x2 inch pan...
  
  2)    Mix sugar and Jello; sprinkle over rhubarb...
  
  3)    Sprinkle cake mix over that and sprinkle water over all... Slice
  butter on top of cake mix...
  
  4)    Bake at 350 degrees for 45 minutes. Serve warm with vanilla ice
  cream or whipped cream. Serve cold if you're lucky enough to have any
  left...
  
  Source: From Chef Freddy's kitchen...  Presented to you From Fred
  Goslin on Cyberealm Bbs, home of KookNet in Watertown NY @ (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple-Rhubarb Betty
 Categories: Cyberealm, Desserts, Low-cal, Low-fat, Fruits
      Yield: 6 servings
 
    2/3 c  Sugar
      1 tb Cornstarch
      1    Pkg 20 oz frozen rhubarb
  2 1/4 c  Apple pie filling
      3 sl Bread,cut into cubes 1 1/2c.
    3/4 c  Graham cracker crumbs
    1/4 c  Packed light brown sugar
    1/2 ts Ground cinnamon
    1/2 ts Apple pie spice
      3 tb Butter, melted
 
  1.    Preheat oven to 375 degrees. Combine sugar and cornstarch in
  saucepan. Add rhubarb and cook over medium heat, stirring constantly,
  `til thickened and bubbly... 2. Remove from heat. Stir in pie
  filling... 3. Combine bread, cracker crumbs, brown sugar and spices
  in small bowl. Stir in butter... 4. Spoon half of fruit mixture into
  1 1/2 quart baking dish. Cover with half of bread mixture. Repeat the
  layering. and cover. 5) Bake 20 minutes, then uncover and bake 10
  minutes more... 6) Serve with Cool Whip or Vanilla ice cream...
  
  From Fred Goslin on Cyberealm Bbs, home of KookNet in Watertown NY
  (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Caribbean Chicken Salad
 Categories: Poultry, Salads, Kooknet, Cyberealm
      Yield: 1 servings
 
           -From : RANDALL CHRISMAN
      2 c  Cooked chicken or
           -turkey, diced
      3 c  Cooked rice, cooled
      1 c  Celery, finely sliced
    1/4 c  Green pepper, chopped
      8 oz Unsweetened, crushed
           Pineapple
      2 tb Pimiento, sliced
    1/2 c  Yogurt, nonfat
    1/4 c  Mayonnaise
  1 1/2 tb Lemon juice
      1 ts Curry powder
    1/2 ts Salt
    1/4 ts Pepper
 
  Combine chicken, rice, celery, green pepper, pineapple and pimiento.
  
  In small bowl or jar, blend remaining ingredients.  Stir vigorously or
  shake to blend.
  
  Pour over chicken mixture.
  
  Toss lightly until well mixed.
  
  Chill.
  
  Re-formatted by Lois Flack CYBEREALM BBS Home of KOOK-NET
  (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Frosty Strawberry Salad
 Categories: Fruits, Salads, Kooknet, Cyberealm
      Yield: 4 servings
 
      2 tb Mayonnaise
      1 pk (8 oz) cream cheese
      2 c  Fresh strawberries, mashed

MMMMM-----------------------------OR----------------------------------
      1 pk (10 oz) frozen strawberries
      2 tb Lemon juice
    1/2 c  Thick cream, whipped OR
      1    8 oz. Cool Whip
 
  Cream mayonnaise and cheese.  Blend in strawberries and lemon juice.
  Fold in whipped cream.  Freeze.  cut into squares.  Serve on lettuce
  leaf and garnish with fresh whole strawberries.
  
  Re-posted by Lois Flack CYBEREALM BBS Home of KOOK-NET (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Linguine Tuna Salad
 Categories: Salads, Fish, Kooknet, Cyberealm
      Yield: 6 servings
 
      7 oz Linguine, Broken In Half
    1/4 c  Vegetable Oil
      2 ts Sugar
      1 ts Seasoned Salt
     10 oz (1 Pk) Frozen Green Peas *
    1/4 c  Lemon Juice
    1/4 c  Chopped Green Onions
      1 ts Italian Seasoning
 12 1/2 oz (1 cn) Tuna, Drained
      2    Med. Firm Tomatoes, Chopped
 
  *    Thaw peas before using in this salad. Cook Linguine according to
  package directions, drain.  Meanwhile, in a large bowl, combine lemon
  juice, oil, onions, sugar, Italian Seasoning, and salt, mix well. Add
  HOT linguine; toss.  Add remaining ingredients; mix well. Cover;
  chill to blend flavors.  Serve on lettuce leaves and garnish as
  desired. Refrigerate leftovers.
  
  Re-posted by Lois Flack CYBEREALM BBS Home of KOOK-NET (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Firecracker Salad
 Categories: Salads, Side dishes, Kooknet, Cyberealm
      Yield: 6 servings
 
      1 tb Sesame seed, toasted
      2 tb Distilled white vinegar
      2 ts Sugar
      1 ts Minced fresh ginger root
      4 ts Kikkoman Soy Sauce
      1 c  Julienned radishes
      1 c  Julienned cucumber
      4 c  Finely shredded lettuce
           -- (iceberg)
      2 ts Minced fresh cilantro
           -OR- parsley
 
  Mix first 5 ingredients, stirring until sugar dissolves.  Combine
  radishes, cucumber and 3 Tbsp. dressing; cover and refrigerate 30
  minutes, stirring occasionally.  Toss lettuce with cilantro in large
  bowl. Pour radish mixture and remaining dressing over lettuce; toss
  lightly to combine.
  
  Source: A PARADE OF CHINESE SPECIALTIES Reprinted with the permission
  of Kikkoman International Inc. Electronic format courtesy of Karen
  Mintzias
  
  Re-posted by Lois Flack CYBEREALM BBS Home of KOOK-NET (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Low-Fat Beans and Rice from Mark Gulbranson
 Categories: Salads, Low-fat, Cyberealm
      Yield: 8 servings
 
           Brown or white rice
           Canned black beans
           Salsa, mild or medium
 
  Cook the rice (as you wish with amounts) in water according to
  directions with no seasoning (butter, salt, etc). Rinse the beans in
  a colander. mix the beans with the rice. I use about 1/2 of a can of
  beans to 4 cups of cooked rice. Mix enough salsa with the rice and
  beans to make it colorful. Serve over lettuce or alone. This recipe
  leaves a lot of leeway to add amounts to suit your tastes. The kids
  love it and it adds a nice touch to BBQ meals. Good way to use left
  over rice instead of turning it into fattening rice pudding. Make
  pleanty...it goes FAST! Make sure the beans are well rinsed otherwise
  that nasty looking black liquid will spoil the appearance. It's a
  personal favorite of mine.
  
  From Mark Gulbranson, I-Link Cuisine conference.
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Creamy Caesar Salad with Spicy Croutons
 Categories: Cyberealm, Kooknet, Salads, Low-fat, Low-cal
      Yield: 6 servings
 
      1 cl Garlic, halved
    1/2 c  Nonfat mayonaisse
      2 tb Red wine vinegar
      2 ts Dijon mustard
      2 ts White wine
           Worchestershire sauce
      1 ts Anchovy paste
    1/4 ts Pepper
      2 ts Olive oil
    3/4 ts Cajun seasoning
      1    Garlic clove, minced
      2 c  (3/4 inch) sourdough bread
           .cubes
     18 c  Torn romaine lettuce
    1/3 c  (1 1/3 oz) parmesan cheese
           (fresh grated is best)
 
  Drop the garlic halves through the opening in a blender lid with
  blender on; process until minced. Add mayonnaise and the next 5
  ingredients (mayonnaise through pepper); process until well-blended.
  Cover and chill at least 1 hour.
  
  Combine oil, Cajun seasoning, and minced garlic in a medium
  microwaveable bowl. Microwave on High for 20 seconds. Add bread
  cubes; toss gently to coat. Spread bread cubes in a single layer on a
  baking sheet; bake at 400F for 15 minutes or until golden brown.
  
  Place lettuce in a large bowl. Add dressing; toss gently to coat.
  Sprinkle with cheese and top with croutons.
  
  Calories; 137 per serving; protein 7.7 gm; fat 4.1 gm; carb 18.2 g;
  fiber 4.1 gm; chol 4 mg; iron 3 mg; sodium 836 mg; calc 176 mg.
  
  Source: Cooking Light Magazine, July August 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fruit and Cream Layered Salad
 Categories: Salads, Fruits, Mom's best, Cyberealm
      Yield: 6 servings
 
MMMMM------------------------THE TOPPING-----------------------------
      1 pk 3 oz soft cream cheese
      1 pk 8 oz strawberry yogurt
      1 tb Sugar
      2 tb Lemon juice
      2 c  Frozen whipped topping, thaw
    1/4 ts Almond extract

MMMMM-------------------------THE SALAD------------------------------
      2 c  Fresh blueberries
      3    Ripe peaches, peeled&sliced
      2 c  Fresh strawberries, halved
      2 c  Seedless green grapes
      1 cn 20 oz Mandarin oranges,
           .drained
 
  In a small bowl, combine the cream cheese, yogurt, sugar and lemon
  juice. Beat at medium speed until smooth. Add whipped topping and
  extract. Continue beating until smooth and thick. Refrigerate.
  
  In a large glass serving bowl, layer blueberries, peaches and
  strawberries. Spoon half of the topping mixture over the fruit. Layer
  grapes and Mandarin oranges over topping. Spoon remaining half of
  topping over to within 1 inch of the edge. Chill until time to serve.
  
  Source: Micahel Sooter, Intelec Cooking conference
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Alaskan Crude
 Categories: Cakes, Cyberealm
      Yield: 1 cake
 
MMMMM------------------------FOR THE CAKE-----------------------------
      2    Sticks margarine
      2 tb Cocoa
      2 c  Sugar
      1 ts Vanilla
  1 1/2 c  Flour
  1 1/2 c  Coconut, grated
      4    Eggs
  1 1/2 c  Walnuts

MMMMM----------------------FOR THE FROSTING---------------------------
      1    Box powdered sugar
    1/2 c  Cocoa
      1    Stick margarine
      1 ts Vanilla
    1/2 c  Canned milk, evaporated
 
  Mix all cake ingredients together well with a spoon and bake in a
  large square pan at 350F for 30-40 minutes. After the cake has cooled
  and while still hot, spread 1 jar of Kraft Marshmallow cream mixture
  over the top of the cake. After the cake has cooled off, frost with
  frosting.
  
  To make the frosting, mix all ingredients together well in a large
  bowl with an electric mixer.
  
  Source: The Two Billion Dollar Cookbook.
  Originally posted by Kellina K. Talton, Chugiak, Alaska
  Posted in IL-Chocolate conference by Michael Loo 6/95
  Typed in MM by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Fudge Pudding
 Categories: Cyberealm, Puddings, Desserts
      Yield: 4 servings
 
MMMMM-----------------------FOR THE SPONGE----------------------------
      3 oz Self rising flour
      1 oz Cocoa
           Pinch of salt
      4 oz Light brown sugar
      4 oz Unsalted soft butter
      1 ts Vanilla essence
      2    Eggs, lightly beaten
           A little milk

MMMMM-----------------------FOR THE SAUCE----------------------------
      3 oz Light brown sugar
      1 oz Cocoa
    1/2 pt Milk
 
  To make the pudding, sift the flour with the cocoa and salt. Cream the
  sugar with the butter until light and fluffy. Beat in the vanilla,
  then the eggs, and fold in the flour mixture. Mix in just enough milk
  to give a soft dropping consistency, and spoon in to a buttered 1
  litre oven proof dish.
  
  For the sauce, mix the sugar and cocoa, and gradually beat in the
  milk. Pour over the sponge mixture and bake at 180C for 40-60 minutes
  until firm and spongy to the touch.
  
  Posted by Tim Stokes in the ILink Chocolate conference (from Halifax,
  UK) Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: California Quesadillas
 Categories: Cyberealm, Kooknet, Main dish, Mexican, Appetizers
      Yield: 6 servings
 
  1 1/2 c  Diced peeled papaya
    1/4 c  Chopped fresh cilantro
      3 tb Diced red onion
      3 tb Fresh lime juice
      1 c  (4 oz) crumbled goat cheese
    1/4 c  Bottled roasted red bell
           .peppers, drained & chopped
    1/4 c  Tub nonfat cream cheese,
           .softened
      1 ts Minced seeded jalapenos
      6    (8 inch) fat free flour
           .tortillas
           Vegetable cooking spray
           Cilantro sprigs (optional)
 
  Combine the first four ingredients in a bowl; stir well. Cover and
  chill.
  
  Combine the goat cheese, chopped bell peppers, cream cheese, and
  jalapeno in a bowl, and stir well. Spread about 2 tablespoons of the
  cheese mixture over each tortilla, and fold in half.
  
  Coat a large nonstick skillet with cooking spray, and place over
  medium heat until hot. Add 2 quesadillas, and cook 1 minute on each
  side or until browned. Remove the quesadillas from the skillet. Place
  on a baking sheet, and keep warm in a 200F oven. Repeat procedure
  with remaining quesadillas.
  
  
  Cut each quesadilla in half crosswise. Arrange 2 quesadilla halves
  and 1/4 cup papaya mixutre on each of 6 plates. Garnish with cilantro
  sprigs if desired.
  
  Calories: 183; protein 6.5 gm; 4.2 gm fat; 30.1 gm carbo; .9 gm
  fiber; 18 mg chol; .4 mg iron; 690 mg sodium; 136 mg calcium
  
  Source: Cooking Light Magazine, July/August, 1995
  Typed in MM format by Linda Fields Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Port-Glazed Figs
 Categories: Cyberealm, Kooknet, Desserts, Low-fat, Fruits
      Yield: 6 servings
 
    1/2 c  Creme de cassis (black
           .currant flavored liqueur)
      1    Bottle (750 ml) port wine
      1 lb Fresh figs (about 6 large
           .or 24 small)
      2 c  Vanilla lo-fat frozen yogurt
 
  Combine creme de cassis and wine in a large saucepan; bring to a
  boil. Add figs, reduce heat to medium and simmer 8-10 minutes. Remove
  figs with a slotted spoon, and place in a bowl.
  
  Cook wine mixture over medium heat 35 minutes or until slightly
  syrupy and reduced to 1 cup. Pour sauce into a bowl; let cool to room
  temperature. Serve figs and sauce with frozen yogurt.
  
  Serving size: 1 large or 4 small figs, 1/3 cup frozen yogurt, and
  about 2 1/2 tabls. sauce.
  
  Per serving: Calories 158; 2.6 gm protein; 1.5 gm fat; 36.6 gm carb;
  2.8 gm fiber; 6 mg chol; .8 mg iron; 33 mg sodium; 96 mg calcium.
  
  Source: Cooking Light Magazine, July/Aug. 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Browned Green Beans
 Categories: Cyberealm, Kooknet, Vegetables, Low-fat
      Yield: 6 servings
 
  1 1/2 lb Green beans
      1 tb Vegetable oil
    1/2 c  Low-salt chicken broth
    1/4 ts Salt
    1/8 ts Pepper
  1 1/2 tb Fresh lemon juice
 
  Trim ends from beans, and remove strings. Cut beans in half
  lengthwise, slicing through the seam on each side of beans.
  
  Heat oil in a large skillet over high heat. Add beans, and cook 5
  minutes or until lightly browned, stirring frequently. Reduce heat to
  medium and gradually add broth, salt, and pepper; cook 2 minutes.
  Remove from heat; stir in lemon juice.
  
  Serving size: 3/4 cup.
  
  Per serving: calories 53; 1.9 gm protein; 2.5 gm fat; 7.3 gm carbo; 2
  mg chol; 1.1 mg iron; 110 mg sodium; 36 mg calcium
  
  Source: Cooking Light magazine, July/Aug. 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Corn Meat Loaf
 Categories: Cyberealm, Kooknet, Meats, Main dish
      Yield: 6 servings
 
      2 ts Vegetable oil
      2 c  Chopped onion
      1 c  Diced celery
  1 1/4 ts Dried basil
    3/4 ts Dried oregano
    1/2 ts Salt
    1/2 ts Celery salt
    1/8 ts Pepper
      1 cl Garlic, crushed
      2 tb Cider vinegar
  1 1/2 lb Ground round
    1/2 c  Dry breadcrumbs
  1 1/2 c  Fresh corn kernels, divided
    1/4 c  Chopped fresh parsley
      1    Egg
           Vegetable cooking spray
    1/4 c  Tomato sauce
 
  Heat the oil in a large skillet ove medium-high heat. Add the onion
  and celery; saute 5 minutes or until tender and lightly browned. Add
  basil and the next 5 ingredients (basil through garlic) and cook 2
  minutes. Remove from the heat; stir in vinegar. Combine onion
  mixture, meat, breadcrumbs, 1/2 cup corn, and parsley in a large
  bowl; set aside.
  
  Place the remaining corn and egg in a food processor. Process until
  almost smooth. Add to meat mixture; stir well (mixture will be wet).
  
  Shape meat mixture into a 9 x 4 inch loaf. Place meat loaf on a
  broiler pan coated with cooking spray. Bake at 350F for 30 minutes.
  Brush tomato sauce over meat loaf; bake an additional 35 minutes. Let
  stand 5 minutes before slicing.
  
  Serving equals 1 slice.
  
  Per serving: 293 calories; 28.8 gm protein; 10.4 gm fat; 21.3 gm
  carb; 3.3 gm fiber; 107 mg chol; 3.8 mg iron; 601 mg sodium; 66 mg
  calc.
  
  Source: Cooking Light Magazine, July/Aug. 1995
  Typed in MM format by Linda Fields Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Razzle-Dazzle Berry Trifle
 Categories: Cyberealm, Kooknet, Desserts, Low-fat
      Yield: 11 servings
 
  1 1/2 c  Boiling water
      2 pk (3 oz each) raspberry jello
      1 c  Cold water
     24    Ice cubes
      2 c  Sliced bananas
      1 cn (21 oz)blueberry pie filling
      4 c  (1") angel food cake cubes
    1/2 c  Orange juice
      1 pk (5.1 oz) vanilla instant
           .low-fat pudding/pie filling
  2 1/2 c  2% milk
      1 c  Frozen reduced calorie
           .whipped topping, thawed
           Blueberries & raspberries
           Mint sprigs (optional)
 
  Combine boiling water and gelatin in a large bowl; stir until gelatin
  dissolves (about 2 minutes). Add cold water and ice cubes, stirring
  until slightly thickened. Remove any unmelted ice cubes. Stir in
  bananas and blueberry pie filling; set aside.
  
  Place cake cubes in a large bowl. Drizzle orange juice over cake
  cubes, and toss well. Spoon gelatin mixture over the cake cubes;
  cover and chill 30 minutes.
  
  Prepare pudding according to directions, using 2 1/2 cups of 2% milk.
  Fold whipped topping into the pudding, and spread over gelating
  mixture. Cover and chill. Garnish with blueberries, raspberries, and
  mint if desired.
  
  Serving size: 1 cup.
  
  From Charles Shamoon, Shamoon's Restaurant, Decatur, Georgia
  
  Per serving: 295 calories; 5.1 gm protein; 2 gm fat; 65.4 gm carbo;
  1.5 gm fiber; 5 mg chol; .2 mg iron; 393 mg sodium; 157 mg calc.
  
  Source: Cooking Light Magazine, July/Aug. 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lin's Favorite Old Fashioned White Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 1.5# loaf
 
      9 oz Milk (1 cup + 2T)
      3 c  Bread flour
  1 1/2 tb Sugar
  1 1/2 ts Salt
      2 tb Butter or margarine cut into
           4 pieces
      2 ts Active dry yeast OR
  1 1/2 ts Fast rise yeast
 
  Add all ingredients to bread mixing pan in order presented.  Set bread
  machine to basic or basic rapid. Select bread color.
  
  Press start.
  
  Source: West Bend America's Best Cookbook
  Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lin's Favorite Country White Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 1.5# loaf
 
      8 oz Water, 80 degrees F (1 cup)
  2 3/4 c  Bread flour
      2 tb Dry milk
      2 tb Sugar
  1 3/4 ts Salt
      2 tb Butter or margarine cut into
           4 pieces
      2 ts Active dry yeast OR
  1 1/2 ts Fast rise yeast
 
  Add all ingredients to bread pan in order.  Select basic or rapid
  basic. Select bread color. Press start.
  
  Source: West Bend America's Best Cookbook
  Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lin's Favorite Honey-Oatmeal Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 1.5# loaf
 
  7 1/2 oz Water @ 80 degrees F
      3 tb Honey
      2 c  Bread flour
      1 c  Oats, quick or old-fashioned
  1 1/2 tb Dry milk
  1 1/4 ts Salt
  1 1/2 tb Butter or margarine cut into
           4 pieces
      2 ts Active dry yeast OR
  1 1/2 ts Fast rise yeast
 
  Add all ingredients in order to bread pan. Select Basic or Basid
  Rapid. Select bread color. Press start.
  
  Source: WestBend's America's Best Cookbook
  Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lin's Favorite Garlic Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 1.5# loaf
 
      9 oz Water @ 80F
      3 c  Bread flour
      1 tb Dry milk
      1 tb Sugar
  1 1/2 ts Salt
      1 tb Dried parsley flakes
  1 1/2 ts To 3 tsp garlic powder
      1 tb Butter or margarine cut into
           4 pieces
      2 ts Active dry yeast OR
  1 1/2 ts Fast rise yeast
 
  Add all ingredients to bread pan in order. Select bread color. Select
  Basic or Rapid basic. Press start.
  
  Source: West Bend's America's Best Cookbook
  Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Herb Dip (Lf)
 Categories: Low-cal, Low-fat, Cyberealm, Kooknet, Dips
      Yield: 1 servings
 
      8 oz Plain, low-fat yogurt;
    1/4 ts Garlic powder;
    1/8 ts Dill weed;
    1/4 ts Oregano;
    1/4 ts Basil;
    1/2 ts Chives;
    1/2 ts Dried parsley;
    1/2 ts Marjoram;
        x  Dash of salt;

MMMMM------------------------PER 1/4 CUP-----------------------------
     32 x  *Cals
      1 x  *mg Chol
        x  *gm fat
    123 x  *mg sodium
 
  Combine all ingredients in a medium-sized mixing bowl. Chill for a
  couple of hours before serving. MAKES 1 cup. Per 1/4 cup: 32 cals,
  1mg chol, 0 fat, 123mg sodium, 0 dietary fiber,
  
  Serve with toasted pita bread triangles, whole-wheat crackers,
  Homemade Tortilla Chips (see recipe same name), or cut up fresh
  veggies. Or try it on baked potato in place of sour cream.
  
  Source:  The T-Factor Diet Book by Martin Katahn
  
  Re-posted by Lois Flack, CYBEREALM BBS - KOOK-NET, (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Barbecued Shrimp and Chicken
 Categories: Poultry, Fish, Cyberealm, Kooknet
      Yield: 2 servings
 
      1 ts Minced Garlic
    1/2 ts Onion Powder
    1/2 ts Ground Cumin
    1/4 c  Melted Butter
    1/2 lb Medium Shrimp
      1 lb Boneless Chicken Breast
 
       Peel shrimp and cut chicken into 1 inch cubes.  Combine garlic,
  onion powder, cumin and melted butter.  Marinate shrimp and chicken
  while preparing grill.  String shrimp and chicken onto separate
  skewers. Cook about 5 inches above hot coals, allowing 5 minutes for
  shrimp and 10 minutes for chicken.  Turn once or twice while cooking
  and baste often with remaining marinade.
  
  Re-posted by Lois Flack, CYBEREALM BBS - KOOK-NET, (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fresh Tortoni
 Categories: Cyberealm, Kooknet, Ice cream, Desserts
      Yield: 12 servings
 
      1 qt Vanilla ice cream (2.5 cups)
  1 1/2 c  Frozen whipped topping,
           .thawed (3.5 oz)
  1 1/2 ts Almond extract
    1/2 c  + 2T chopped almonds divided
      6    -7 maraschino cherries, cut
           .in half
 
  Line 12 to 13 muffin cups with paper baking cups. In a large bowl,
  soften the ice cream. Fold in the whipped topping and mix well. Add
  the almond extract and the 1/2 cup almonds; mix well again. Place
  about 1/3 cup of the ice cream mixture into each muffin cup. Sprinkle
  with the remaining almonds. Cover the muffin cups and place in the
  freezer for 2-3 hours. Just before serving, top each with a half a
  maraschino cherry.
  
  Yield= 12-14 servings.
  
  NOTE: To soften the ice cream, break it up in a mixing bowl by
  stirring with a wooden spoon. Do not let the ice cream reach the
  melting point. you know, you can change the "rules" and substitute
  chocolate or other ice cream flavors for the vanilla. It might not be
  the traditional way, but it'll still be good.. and different.
  
  Source: Mr. Food Recipe Club Newsletter, June/July 1995
  Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pat's Favorite White Cake
 Categories: Cyberealm, Kooknet, Cakes, Mom's best, Desserts
      Yield: 1 servings
 
  2 1/2 c  Flour
      2 c  Sugar
      1 ts Baking powder
  1 1/3 c  Buttermilk or sour milk
    1/2 c  Shortening, butter or..
           ..margarine
      1 ts Vanilla
      4    Egg whites
 
  Preheat oven to 350F. In a bowl, combine flour, sugar, baking powder,
  baking soda, and 1/8 tsp. salt. Add buttermilk, shortening (butter or
  margarine) and vanilla. Beat on low speed for 30 seconds, scraping
  bowl. Beat on medium to high speed for 2 minutes, scraping bowl
  occasionally. ADd egg whites and beat for 2 minutes more, scraping
  bowl.
  
  Pour into 2 greased and floured 9 x 1/5 inch round baking pans. Bake
  for 30-35 minutes or until a toothpick comes out clean. Cool on wire
  racks for 10 minutes. Loosen sides and remove from pans. Serves 12.
  
  NOTE: One day my husband Pat wanted a marble cake. So, I improvised.
  To make a marble cake from this recipe, simply reserve one third of
  the cake batter before putting in the cake pans. Then, melt one
  square unsweetened or semi-sweet chocolate either over boiling water
  or in the microwave oven. Stir to blend. Add to the cake mixture and
  mix well. Put one half of the chocolate batter in each cake pan in
  dolops, and swirl carefully, so as not to mix the white batter with
  the chocolate. What you are trying to achieve in a marble effect.
  Bake as directed. (BTW, this is GREAT!!)
  
  Source: Better Homes and Gardens New Cookbook
  Notes and typed for you by Linda Fields, Cyberealm BBS, Watertown, NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Creamy White Frosting
 Categories: Cyberealm, Mom's best, Kooknet, Cakes
      Yield: 2 cups +
 
      1 c  Shortening
  1 1/2 ts Vanilla
    1/2 ts Lemon, orange or almond
           .extract
  4 1/2 c  Sifted confectioner's sugar
      3    -4 T milk
 
  Typist's note: This frosting is GREAT, and could be used to pipe
  decorations on a cake.
  
  Beat shortening, vanilla, and extract with an electric mixer on medium
  speed for 30 seconds. Slowly add half of the powdered sugar, beating
  well. Add 2 tb. milk. Gradually beat in remaining powdered sugar and
  enough remaining milk to make of spreading consistency. Frosts the
  tops and sides of two 8 or 9 inch cake layers.
  
  Source: Better Homes and Gardens New Cookbook
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Presto Potato Salad
 Categories: Cyberealm, Kooknet, Salads, Side dishes
      Yield: 4 cups
 
      2 lb About 5 lg potatoes, peeled
           .and cut into medium sized
           .cube
      2 c  Mayonnaise
      2    Hard boiled eggs, chopped
    1/2 c  Diced onion
      1 c  Chopped celery
      3 ts Mustard
      2 ts Salt
      1 ts Pepper
    1/2 ts White vinegar
      1 tb Sweet relish
      1 ts Paprika for sprinkling
 
  Cook the potatoes in a large pot of boiling salted water until just
  fork tender, about 20 minutes. Be careful not to overcook them. Drain
  the potatoes, and then place in a large bowl. Cover and chill. In a
  medium bowl, combine the remaining ingredients and then add the
  chilled potatoes. Mix well, then sprinkle with paprika. Salad should
  be served chilled.
  
  Source: Mr. Food Recipe Club Newsletter, June/July 1995
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pasta Green Salad
 Categories: Cyberealm, Kooknet, Salads, Side dishes
      Yield: 6 servings
 
MMMMM-----------------------FOR THE SALAD----------------------------
      3 c  Cooked and cooled rotini
      2 c  Shredded Swiss cheese
      1 pk 10 oz frozen cut green beans
           .thawed and drained
      1 pk 10 oz frozen green peas,
           .thawed and drained
      1 c  Green pepper strips cut in
           .half
    1/2 c  Sliced scallions
      1 c  Chopped cucumber

MMMMM----------------------FOR THE DRESSING---------------------------
    1/3 c  Mayonnaise
    1/3 c  Plain yogurt
      3 tb Grated parmesan cheese
      1 tb Lemon juice
  1 1/2 ts Dried dill
      1 ts Sugar
    1/4 ts Salt
    1/4 ts Pepper
 
  In a small bowl, combine all the dressing ingredients. Mix until
  well-blended; set aside. If not serving immediately, cover and chill
  until ready to use.
  
  Place the cooled rotini in a large bowl and toss with the remaining
  ingredients, except the dressing. Cover and chill until ready to use.
  Just before serving, mix the dressing again and toss into the salad.
  
  Source: Mr. Food Recipe Club Newsletter, June/July 1995
  Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
  
  Note: This is a really simple throw-together dressing that works well
  with other seasonings, fresh herbs, lime juice instead of lemon, and
  even lowfat mayonnaise and yogurt, too. You can enjoy this creamy
  dressing as above for a hearty summer meal, or simply serve it as a
  smooth dressing for your tossed green salad.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Italian Lunch Salad
 Categories: Cyberealm, Kooknet, Salads, Side dishes
      Yield: 6 + servings
 
     12 oz Uncooked rotini pasta
  1 1/2 c  Mayonnaise
      2 tb Grated parmesan cheese
    1/4 c  Red wine vinegar
      1 ts Italian seasoning
    1/2 ts Black pepper
      8    Hard-boiled eggs, peeled
           & cubed
      3 c  Shredded mozzarella cheese
      1 lg Green or red pepper, chopped
      4    Or 5 scallions, chopped
      2 tb Finely chopped fresh parsley
 
  Cook the pasta according to directions. Drain and set aside in a large
  bowl. In a medium sized bowl, combine the mayonnaise, Parmesan,
  vinegar, Italian seasoning, and black pepper; stir into the pasta.
  Add the remaining ingredients and mix well. Best when chilled,
  covered for a few hours before serving.
  
  Note: You can even add some chopped pepperoni or leftover cooked
  chicken or turkey; go ahead and make it as healthy as you'd like.
  
  Source: Mr. Food's Recipe Club Newsletter, June/July 1995
  Typed by Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Country Goodness Chicken
 Categories: Cyberealm, Kooknet, Poultry, Mom's best
      Yield: 4 servings
 
    1/2 c  Flour
      3    Chicken breasts, skinned
           & boned, cut into 1" strips
    1/2    To 1 tsp. salt
    1/4 ts Pepper
    1/4    To 1/2 oil, as needed
      1 cn 10.5 oz chicken broth
      1 c  Hot water
      2 tb White wine
    1/8 ts Marjoram or thyme
 
  Place the flour in a shallow dish; set aside. Sprinkle the chicken
  with salt and pepper; add to the flour a few strips at a time, and
  dredge to coat on all sides. In a large skillet, heat 1/4 cup of the
  oil over medium-high heat. Add the chicken, turning to brown on all
  sides. Cook for about 10 minutes, adding oil as needed. Pour off the
  excess oil, and add the broth and the hot water to the skillet.
  Reduce heat to low; cover and simmer for 15 minutes. Stir in the wine
  and marjoram (Or thyme); cover and cook for 5 minutes more or until
  the chicken is fork-tender and no pink remains.
  
  Serve over biscuits or rice with sauce from the pan.
  
  Lin's Notes: Since Pat is a gravy lover, I didn't add the water.
  Instead, I used a 13.5 oz can of chicken broth, and added only enough
  water to make 2 cups of liquid. As well, since I love chicken
  seasoning (either store-bought or Paul Prudhomme's) I added a few
  sprinkles over the floured chicken, and a bit more on the chicken
  while it was browning. Finally, when the chicken was simmering, I
  added one jar of Heinz Fat-Free Chicken Gravy to the mixture, and let
  it simmer. I didn't use the wine either, and it was absolutely
  TERRIFIC!!!
  
  Source: Mr. Food Cooks Chicken, 1993.
  Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net,
  Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Raspberry Napoleon
 Categories: Desserts, Fruits, Kooknet, Cyberealm
      Yield: 4 servings
 
      6 tb Cold Butter
    3/4 c  Flour
    1/4 ts Salt
    1/2 c  Sour Cream
      1 c  Heavy Cream
      2 tb Sugar
    1/2 ts Vanilla Extract
      1 c  Fresh Raspberries
      1 tb Powdered Sugar
 
  Cut the butter into pieces. In the bowl of a food processor, combine
  the flour, salt and butter and pulse until the mixture resembles
  coarse meal. Add the sour cream and process until the dough just
  holds together. Press into a disc, wrap and refrigerate at least 2
  hours. Flour the dough and roll out between 2 sheets of waxed paper
  to 1/8" thick, about an 11 x 11" square. Transfer the dough to a
  baking sheet and prick all over with a fork. Refrigerate 30 minutes.
  Preheat the oven to 375F. Bake the dough until lightly browned,
  15-20 minutes. Let cool completely. Trim pastry to an 8 x 8" square
  and cut it into eight 2 x 4" rectangles.
  
  Beat the heavy cream with the sugar and vanilla until it holds firm
  peaks. Put the whipped cream in a pastry bag fitted with a star tip
  and pipe half of it onto for of the rectangles. Arrange the
  raspberries on top of the cream, then pipe a second layer of cream
  over the raspberries. Top the cream with the remaining pastry
  rectangles, flat side up. Cover and refrigerate until serving. Before
  serving, dust each Napoleon with powdered sugar.
  
  Per Serving: 522 calories, 5 g protein, 43 g fat, 168 g sodium, 32 g
  carbohydrate.
  
  Source: Unknown TYped by Katherine Smith Kook-Net: The Shadow Zone IV
  ~ Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Frozen Raspberry Souffles
 Categories: Desserts, Kooknet, Cyberealm
      Yield: 6 servings
 
MMMMM--------------------------SOUFFLES-------------------------------
     12 oz Package Frozen Raspberries;
           -thawed
      1 c  Sugar
    1/4 c  Water
      3 lg Egg Yolks
    3/4 c  Whipping Cream; chilled
    1/4 c  Raspberry Liqueur

MMMMM----------------------ALMOND MACAROONS---------------------------
    1/3 c  Almond Paste; broken
      1 lg Egg White
      1 tb Sugar; plus
      1 ts Sugar
      1 tb All-Purpose Flour
 
  Preheat oven to 350F. Line a cookie sheet with parchment paper. Stir
  all the Almond Macaroon ingredients in a medium bowl until smooth.
  Drop batter by rounded teaspoonfuls onto prepared sheet, spacing 3"
  apart. Using wet fingers, flatten each into a 2" round. Bake until
  golden brown on edges, about 15 minutes. Cool completely on a rack.
  Peel off parchment.
  
  Puree raspberries in a food processor until smooth. Strain to remove
  seeds. Cook sugar and water in a heavy saucepan over low heat,
  stirring until sugar dissolves. Increase heat and boil, without
  stirring, until mixture registers 238F. on candy thermometer,
  tilting pan slightly to submerge thermometer tip completely, about 8
  minutes.
  
  Using an electric mixer, beat egg yolks in a medium bowl until pale
  yellow and slowly dissolving ribbon forms when beaters are lifted,
  about 5 minutes. Gradually beat in hot syrup. Continue beating until
  cool. Carefully fold in raspberry puree. Whip cream in large bowl
  until stiff peaks form. Fold cream into berry mixture. Spoon 1/3 cup
  into 1/2 cup souffle dishes or custard cups.
  
  Pour liqueur into a small bowl. Dip macaroons into liqueur. Place 1
  macaroon atop berry mixture in each dish. Divide remaining berry
  mixture among dishes, covering macaroons completely. Freeze until
  firm, about 5 hours.
  
  Source: Gourmet Magazine TYped by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mushrooms with White Truffle Oil
 Categories: Side dishes, Kooknet, Cyberealm
      Yield: 4 servings
 
      1 lb Fresh Portobello Mushrooms;
           -stemmed, cleaned and thinly
           -sliced
      3 oz Unsalted Butter
      4    Shallots; sliced
      1 oz Brandy
      1 tb White Truffle Oil
           Salt
           Pepper
      1 bn Butter Lettuce; separated
           -into leaves, washed and
           -dried
 
  In a heavy skillet, melt butter over high heat. When butter is
  foaming, add mushrooms and shallots, shaking pan for about 3 minutes.
  Add cognac and season with salt and pepper. Set up a plate with
  lettuce leaves and place mushrooms in center. Immediately drizzle the
  mushrooms with white truffle oil and serve with crusty French bread.
  
  Note: White truffle oil is available in gourmet shops.
  
  Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Honey, It's Parsnips
 Categories: Side dishes, Vegetables, Kooknet, Cyberealm
      Yield: 6 servings
 
  1 1/2 lb Parsnips; peeled and
           -diagonally sliced into
           -1/2" pieces
    3/4 c  Water
    1/2 ts Salt
      2 tb Butter
      1 tb Honey
    1/4 c  Orange Juice
      1 ts Orange Peel; grated
 
  In a saucepan, cook parsnips in water and salt over medium heat until
  fork-tender, about 10 minutes. Drain and remove from pan. In same pan
  heat butter, honey, juice and orange peel together; toss with
  parsnips and a little salt, if desired. Serve hot.
  
  Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cajun Catfish Remoulade
 Categories: Fish, Main dish, Cajun, Kooknet, Cyberealm
      Yield: 8 servings
 
      1 c  Nonfat Mayonnaise
    1/3 c  Creole Mustard
    1/3 c  Fresh Horseradish
      1 tb Lemon Juice
      1 tb Worcestershire Sauce
      4 dr Tabasco
      1 tb Onion; grated
      8    Catfish Fillets
      1 qt Water
      2 ts Old Bay Seasoning
      2    Bay Leaves
    1/2 ts Cayenne Pepper
      1    Head Butter Lettuce; torn
           -into bite-sized pieces
      2    Beefsteak Tomatoes; cut into
           -wedges
           Parsley
 
  Mix first seven ingredients in a glass jar; cover and refrigerate
  overnight. Cut catfish fillets into bite-sized pieces. Bring water,
  Old Bay Seasoning, bay leaves, and cayenne pepper to a gentle simmer
  and add catfish fillets. Cook until the meat flakes, about 10
  minutes. Remove from heat, cover and let the fish cool in the cooking
  liquid. Refrigerate until serving time. To serve, drain the catfish
  fillets and place them on a lettuce-lined platter. Place the
  remoulade sauce in a bowl and nestle it in the center of the serving
  platter and serve. Garnish with tomato wedges and parsley.
  
  Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Swedish Rutabagas
 Categories: Side dishes, Vegetables, Kooknet, Cyberealm
      Yield: 6 servings
 
  1 1/2 lb Rutabagas; peeled, quartered
           -and sliced 1/4" thick
      1 ts Salt
      2 tb Brown Sugar
    1/2 ts Ground Ginger
    1/4 ts Pepper
      2 tb Butter
 
  In a saucepan, cook rutabagas in boiling water with 1/2 ts salt over
  medium heat until tender, about 10 minutes; drain. Combine brown
  sugar, ginger, 1/2 ts salt and pepper. Mix well and add with butter
  to drained rutabagas. Stir gently over low heat until sugar melts,
  2-3 minutes. Excellent with ham or pork roast.
  
  Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Ricotta Gnocchi (Malfatti di Ricotta)
 Categories: Main dish, Cheese/eggs, Kooknet, Cyberealm, Italian
      Yield: 4 servings
 
      2 c  Chopped Cooked Spinach
      2 c  Parmesan Cheese; grated
    1/3 c  All-Purpose Flour
      1 c  Ricotta Cheese
      2    Eggs
      1 pn Nutmeg
           Salt
           Ground Pepper
    1/3 c  Unsalted Butter; melted
 
  In a large mixing bowl, combine spinach with 1/3 cup Parmesan, 1/4 cup
  flour, ricotta, eggs, nutmeg, salt and pepper to taste. With the help
  of a spoon, shape spinach mixture into ovals about the size of a
  walnut and roll each one in remaining flour. Bring a pot of lightly
  salted water to a boil. Drop gnocchi a few at a time into boiling
  water and cook until they float to the surface. Drain in colander and
  arrange on serving dish. Pour melted butter over gnocchi with
  remaining Parmesan and serve.
  
  Source: Medford Mail Tribune, 18 October 1994 TYped by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Garlic-Roasted Potatoes and Greens
 Categories: Salads, Side dishes, Kooknet, Cyberealm, Vegetables
      Yield: 5 servings
 
      2 lb Thin-Skinned Potatoes;
           -scrubbed and cut into 3/4"
           -dice
      6 lg Cloves Garlic; peeled and
           -quartered lengthwise
    1/3 c  Extra-Virgin Olive Oil
      3 tb Wine Vinegar
           Salt
           Pepper
      4 c  Watercress Sprigs; rinsed
           -and crisped
      2 tb Chives; chopped
 
  Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450F.
  until well browned, about 1 1/4 hours. Turn vegetables with a wide
  spatula every 10-15 minutes. Pour vinegar into pan, scraping with
  spatula to release browned bits and to mix with potatoes. Add salt
  and pepper to taste. Pour potatoes into a wide, shallow bowl. Chop
  half the watercress and mix with potatoes. Tuck remaining watercress
  around potatoes and sprinkle with chives.
  
  Per serving: 284 calories, 4.3 g protein, 15 g fat, 35 g
  carbohydrate, 25 mg sodium, no cholesterol.
  
  Source: Unknown TYped by Katherine Smith Kook-Net: The Shadow Zone IV
  ~ Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Honey Mustard Dressing #2
 Categories: Dressings, Salads, Kooknet, Cyberealm
      Yield: 1 1/2 cups
 
      3 tb Cider Vinegar
      3 tb Honey
      6 tb Mayonnaise
      1 tb Dijon Mustard
      1 tb Onion; finely minced
  1 1/2 tb Fresh Parsley; chopped
      1 pn Salt
    3/4 c  Vegetable Oil
 
  Heat vinegar and honey in a heavy small saucepan over low heat,
  stirring until honey dissolves. Pour into bowl and cool. Whisk in
  mayonnaise, mustard, onion, parsley and salt. Gradually whisk in oil.
  
  Source: Gourmet Magazine TYped by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hot Cinnamon Parfait
 Categories: Desserts, Fruits, Kooknet, Cyberealm
      Yield: 4 servings
 
      5 lg Tart, Green Apples; peeled
           -cored and coarsely chopped
    1/4 c  Sugar
    1/4 c  Water
    1/4 c  Golden Raisins
    1/2 ts Ground Cinnamon
      7 oz Box Shortbread Cookies
      1 pt Vanilla Ice Cream
    1/4 c  Walnuts; chopped
 
  In a medium-sized saucepan, combine apples, sugar, water, raisins and
  cinnamon; bring to a boil, reduce heat to medium and cook apple
  mixture, covered, for 15 minutes. Stir occasionally and cook until
  all moisture is absorbed.
  
  Place cookies in a bag and crush with rolling pin into crumbs. Divide
  half the crumbs between serving glasses. Divide apple mixture between
  serving glasses and top with remaining crumbs. Scoop ice cream onto
  each and sprinkle with nuts. Serve at once.
  
  Source: Medford Mail Tribune, 20 December 1994 TYped by Katherine
  Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CLASSROOM PASTE
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
           1 c non-self-rising wheat
           -flour
           1 c sugar
           1 c cold water
           4 c boiling water
           1 T powdered alum
           1/2 tsp oil of cinnamon
           -(optional)
 
  1.  Combine flour and sugar in a large pot.  slowly stir in cold
  water to form a paste. 2. Slowly addboiling water, stirring
  vigorously to bread up lumps. 3. Bring mixture to a boil, stirring
  constantly, until thick and clear. 4. Remove from heat and add alum.
  Stir until well mixed. 5. Add oil of cinnamon if paste will not be
  used immediately.
  
  Makes about 1-1/2 qts.
  
  How to Use It:  Classroom paste is a good all-purpose paste,
  especially appropriate for work with children. It is also excellent
  for papier-mache projects. Stored in a closely capped jar, this paste
  will keep for several weeks.  It keeps longer than Paper Paste and is
  a little softer. If it gets too thick it can be thinned with hot
  water for easy spreading.
  
  Courtesy of Kay Crowley, Boomerville USA Houston, TX 7130370-1448
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CORNSTARCH FINGER PAINT
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
    1/4 c  Cornstarch
      4 c  Water -- boiling
           Food coloring
 
  Dissolve cornstarch in a small amount of cold water. In pot gradually
  add boiling water stirring constantly, until mixture thickens. Add
  coloring.
  
  Courtesy of Kay Crowley
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CRYSTAL GARDEN
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
      6 tb Salt
      6 tb Bluing -- liquid
      6 tb Water
      1 tb Ammonia
           Food coloring
 
  Combine salt, bluing, water and ammonia.  Pour over small pieces of
  rock or coal in a shallow GLASS OR CHINA bowl. Drip food coloring on
  top, if desired. Crystals will begin to grow soon. Add water
  occasionally to keep crystals growing.  You'll probably want to
  supervise pretty closely...
  
  Courtesy of Kay Crowley
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CRAFTS FOR KIDS WITH FOOD
 Categories: Children, Kooknet, Cyberealm
      Yield: 6 servings
 
      1 c  Flour
    1/2 c  Salt
      2 tb Cooking oil
      2 tb Cream of tartar
      1 c  Water with desired color of
           -food coloring
 
  From: Healthy Meals and More
  
  HOMEMADE PLAY DOUGH
  
  Cook the above mixture over medium heat stirring until stiff. Cool and
  knead out lumps. Store in airtight container.
  
  FINGER PAINTING
  
  For young children, prepare instant chocolate pudding and let them do
  creative finger painting with no danger if some finds its way to their
  mouths!
  
  MACARONI PICTURES
  
  Have various shapes of pasta to choose from. Let children glue these
  onto colored paper for creative pictures.
  
  PLACE MATS
  
  Let children draw their own pictures on fairly heavy paper. Use clear
  contact paper to cover the front and back of the drawing. They now
  have their own personal placemat. These make fun presents for Mom and
  Dad for special occasions.
  
  CHRISTMAS TREE ORNAMENTS
  
  1 cup cornstarch 2 cups baking soda 1 1/4 cups cold water
  
  Mix and cook over medium heat stirring constantly about 4 minutes or
  til mixture thickens into a moist mashed potato-like consistency.
  Cover with a cloth while it cools enough to knead it.
  
  Roll out dough and cut into shapes using a straw to put a hole in the
  top for a ribbon to hang on the Christmas tree.
  
  Dry 24 hours. Paint with tempera paints.
  
  PAPIER MACHE
  
  Dry laundry starch cold water
  
  Mix the starch and water in equal amounts. Stir completely. Let
  stand. This will thicken. Tear newspaper or tissue paper into strips.
  Dip these strips into mixture. Shape over a balloon or into a mask
  shape, figures, animals, etc. Let dry 3 days or so, depending on
  thickness. Paint with acrylic paints.
  
  ARGO DO-IT YOURSELF CLAY THAT'S SAFE FOR KIDS
  
  2 cups baking soda 1 cup Argo Corn Starch 1 1/4 cups water
  
  Mix cornstarch and baking soda, add water, mix. Bring to a boil,
  stirring constantly. Thicken to consistency of mashed potatoes. Form
  clay into desired shapes, let dry for 36 hours, color with paint or
  felt-tip marker, and coat with shellac or clear nail polish.
  
  Courtesy of Kay Crowley
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: FACE PAINT
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
      1 ts Cornstarch
    1/2 ts Water
    1/2 ts Cold cream
           Food coloring
 
  You can use just cold cream and food coloring  Combine cornstarch and
  water in small dish. Mix until smooth. Stir in food coloring and cold
  cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: FACE PAINTING
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
           1 tsp cornstarch
           1/2 tsp water
           1/2 tsp cold cream
           Food coloring
           Muffin pan
 
    In each cup of muffin pan, combine your ingredients using a
  separate cup for each color.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: GAK RECIPE
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
           Solution A:
           1 1/2 cups warm water
           2 cups elmers white glue
           Food coloring
           Mix together until
           --completely dissolved
           Solution B:
           4 teaspoons borax
           1 1/3 cups warm water
           Mix together until
           --completely dissolved
 
    Pour solution A into Solution B. Do not mix!
    Lift Gak out and knead into shape.
  
    Here are some tips: Borax can be found in the laundry detergent
  section of a grocery store- such as "20 Mule Team"
    If you are going to half the recipe... use only half of Solution A
  and mix the whole amount of Solution B. The results will be the same.
  This is important..This is the only way you can half the recipe. Do
  not double the recipe and do not reuse Solution B (the borax and
  water), use only Elmer's glue. ago)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: JEWELRY CLAY FOR KIDS
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
    3/4 c  Flour
    1/2 c  Salt
    1/2 c  Cornstarch
           Warm Water
 
    Supervise as children follow these steps:
  
  1. Mix dry ingredients together.
  
  2. Gradually add warm water until the mixture can be kneaded into
  shapes.
  
  3. Make beads by rolling the dough into little balls, piercing the
  balls with toothpicks and allowing the balls to dry.
  
  4. Paint and string the beads. From Magic Mixtures (Fearon)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: JEWELRY CLAY FOR KIDS
 Categories: Kooknet, Cyberealm, Children
      Yield: 1 servings
 
    3/4 c  Flour
    1/2 c  Salt
    1/2 c  Cornstarch
           Warm Water
 
    Supervise as children follow these steps:
  
  1. Mix dry ingredients together.
  
  2. Gradually add warm water until the mixture can be kneaded into
  shapes.
  
  3. Make beads by rolling the dough into little balls, piercing the
  balls with toothpicks and allowing the balls to dry.
  
  4. Paint and string the beads. From Magic Mixtures (Fearon)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MAGIC MUD
 Categories: Children, Kooknet, Cyberealm
      Yield: 12 servings
 
      5 tb Cornstarch
      3 tb Water
           Food coloring
           Measuring spoon
           Mug
           Spoon
 
  Spoon cornstarch into mug.  Add water and stir.  It should be
  difficult to stir, even when water and cornstarch are fully mixed.
  Color your magic mud. Don't add too much food coloring or your mud
  will become runny. If this happens, add a little cornstarch until the
  mud feels like it did before adding the food coloring. Squeeze a
  small quantity of magic mud between your fingers and roll it into a
  ball or sausage. What happens
  
  instructions and try it again.                 Source: Education RT
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PLASTER OF PARIS HAND PLAQUE
 Categories: Kooknet, Cyberealm, Children
      Yield: 1 servings
 
           Plaster of Paris
           Water
           Foil pan
           Cooking oil
 
   Supervise as you have children follow these steps.
  
  1. Mix plaster of paris according to the directions on the package.
  2. Pour the mixture into a foil pan. 3. Rub one hand with cooking oil
  and press it firmly into the center of the pan. 4. Remove hand from
  plaster of paris and wash it immediately. 5. When the plaster of
  paris is partly set, use a pencil to make a small hole near the top
  of the plaque for hanging. From Magic Mixtures (Fearon).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MODELING GOOP
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
      2 c  Salt
    2/3 c  Water
      1 c  Cornstarch
    1/2 c  Water
 
  Combine salt and water; heat over medium for 4-5 minutes. Remove from
  heat. Combine cornstarch and water; add to salt mixture. Stir until
  smooth and return mixture to low heat and continue to stir until
  thick.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: ROCK CANDY for Kids
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
           2 c granulated sugar
           Heavy cord
           1 c water
 
  The book says to put one cup of water into a small saucepan, pour 2
  cups of granulated sugar into the water, heat the water and sugar on
  the stove over a medium heat, continue stirring until the sugar
  melts, keep adding sugar and stirring until it melts, stop adding
  sugar when you see that it will no longer dissolve in the water (that
  is until you see sugar lying on the bottom of the saucepan). Remove
  the pot from the stove, let the liquid cool until it is just warm.
  Pour the liquid into a clean glass jar. Tie one end of a piece of
  heavy cord around the middle of a pencil. Place the pencil over the
  top of the glass jar letting the cord fall into the liquid. Crystals
  will begin to form in a few hours. The next day, remove the cord from
  the jar, pour the sugar liquid back into the saucepan, reheat and
  cool it just as you did before. Pour the liquid back into the jar and
  reinsert the cord with the crystals into it. More crystals will form.
  If you repeat this procedure every day the crystal candy will grow
  bigger and bigger. When it has reached a size that pleases you, snip
  off any excess string and enjoy.
  
  Source:   CATHY HASKELL   (TRKG42A)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SILLY PUTTY
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
    1/2 c  Elmer's glue
    1/2 c  Starch -- liquid
           Food coloring
 
  Do NOT substitute any other glue for Elmer's glue! Slowly add starch
  to glue and knead with fingers. The more you work with it the better
  it jells. Add food coloring if you want.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SOAP CRAYONS
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
           Ivory snow flakes
           Water
           Food coloring
 
  Mix all ingredients.  (Proportions not given.)  Shape and let harden.
  Can be used in the tub
  
  Recipe By     :
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: VOLCANO
 Categories: Children, Kooknet, Cyberealm
      Yield: 6 servings
 
           Clay -- modeling
      1 ts Baking soda
           Food coloring -- red
      1 ts Vinegar
 
  My favorite kiddy project is the classic baking soda and vinegar
  volcano. Make a volcano out of play doh or modeling clay. In the
  crater put baking soda and perhaps a little red food coloring. To
  display, pour vinegar in it and watch it erupt!
  
  Recipe By     :
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SUBSTITUTE BAKED DOUGH
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
      4 c  Flour
      1 c  Salt
      2 c  Water
           Condensed milk
 
  Used for molding, then saving.  Combine flour, salt, and water. Shape.
  Brush with condensed milk. Bake at 250 degrees for 1 hour.
  
  Recipe By     :
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: GIANT BUBBLE LIQUID
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
           -Jo Ferry cmsj69b
    1/2 c  Joy or Dawn dish detergent
      5 c  Water; distilled is best
      2 tb Glycerine
 
    Mix the dish detergent with the water. (Measure carefully, it makes
  a big difference. Stir. Add the glycerine (you can usually get this
  in a drug store), this makes more durable bubbles. You can bend a
  wire coat hanger into a circle and wind a string around it. Depending
  on how big you make your circle, you get great big bubbles. The
  string helps in getting the liquid to stay on the circle. You can
  also use straws and string-Tie a 2 1/2 foot length of string though
  two straws and unleash square bubbles <G>. The trick is to dip your
  string and straw thing into the solution and wave it in the air.
  Break the bubble off by flipping the apparatus up a bit. Plain straws
  make good bubble pipes. Also try using the plastic strawberry
  baskets, they make lots of little bubbles. It is fun to experiment
  with all different bubble makers. Big-time bubble making is a bit
  like fishing. You'll have much better luck in cool wet weather. Early
  evenings, nighttime and early mornings are often good. Just after a
  rain is ideal. Don't throw any leftovers away, the longer it sits the
  better it becomes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CLOUD DOUGH
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
      1 c  Oil
      6 c  Flour
      1 c  Water
           Food coloring
 
  (like play dough but more elastic) Mix all ingredients and knead.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CORNMEAL DOUGH FOR KIDS
 Categories: Cyberealm, Kooknet, Children
      Yield: 1 servings
 
  1 1/2 c  Flour
  1 1/2 c  Cornmeal
      1 c  Salt
      1 c  Water
 
  Supervise as you have children do the following steps:
  
  1. Mix all ingredients together.
  
  2. Add more water to make the mixture cling.
  
  This dough will keep up to six weeks in an airtight container. From
  Magic Mixtures (Fearon).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: FRANKLIN MUSEUM BUBBLE LIQUID
 Categories: Children, Cyberealm, Kooknet
      Yield: 1 servings
 
           -Jo Ferry jynx23a
     16    Scoops of water
      2    Scoops of dish soap
      1    Scoop of glycerine
 
    This is from the Professor of Bubblelogy at the Franklin Museum in
  Philadelphia, PA. Mix together and store tightly covered. Best when
  aged! If you use a one ounce scoop it works out to 16 oz of water, 2
  oz of dish soap, and 1 oz of glycerine.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: FINGER PAINTS
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
           -Jo Ferry jynx23a
    1/2 c  Flour
    1/2 c  Salt
           Water*
           Food coloring
 
  *1/2 to 3/4 cup, enough to make the consistancy of a thick gravy. Mix
  the food coloring into the water and then add the salt and flour. Mix
  well. Note: I bought the Tupperware small snack cups (the ones in
  red, blue, yellow and green) and then matched the colors. It makes a
  great gift and easy to find the color.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: DANCING SPAGHETTI
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
           -Jo Ferry jynx23a
      2 c  Water
      1 tb Baking soda
      3 tb Vinegar
           Long spaghetti noodles
           Tall glass
 
    In the tall glass put the water and baking soda and stir. Break the
  noodles into 1" pieces, set aside. Stir in the vinegar and add the
  noodles last. It's also fun to add some food coloring to the water.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Quick Marinated Chicken
 Categories: Poultry, Main dish, Kooknet, Cyberealm
      Yield: 4 servings
 
      1 ea Chicken, cut-up
           ...marinade...
    1/2 c  Vinegar
      1 c  Vegetable oil
      1 tb Ground black pepper
      1 tb Salt
      3 tb Worchestershire sauce
      2 tb Lemon juice
      2 tb Thyme
      1 tb Garlic salt
      2 tb Mayonaise
 
  Rinse chicken pieces, pat dry and place in a large plastic bag. Place
  marinade ingredients in a jar, cover and shake well (yes, it is
  ugly!) Pour marinade over chicken, squeeze out air and seal bag.
  Rotate several times to coat chicken.  Marinade in refrigerator 1
  hour to overnight. Remove chicken, saving excess marinade. Grill over
  hot coals or 6-7 inches from oven broiler until done (30-45 min.) ,
  basting several times with reserved marinade.
  
  Courtesy of Bob Chrisp, THE COOKS CORNER KOOK-NET HOST (703)560-1168
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Banana Push-Ups
 Categories: Children, Kooknet, Cyberealm
      Yield: 6 servings
 
      2 lg Bananas, Cut Up
    1/2 c  Instant Nonfat Dry Milk
      1 c  Plain Yogurt
      6 oz Frozen Orange Juice
           -Concentrate (1 Can)
      1 c  Water
 
  Combine all of the ingredients in a blender and whirl until foamy.
  pour into paper cups and freeze.  Push up from the bottom of the cup.
  
  From Super Snacks For Kids by Penny Warner Copyright 1985
  
  Posted by Annette Johnsen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Snack Blocks
 Categories: Children, Cyberealm, Kooknet
      Yield: 6 servings
 
      3    Envelopes Unflavored Gelatin
    3/4 c  Cold Water
      1 c  Boiling Water
    1/3 c  Granulated Sugar
      2 c  (12 Ounces) Semi-Sweet
           -Chocolate Mini Chips
 
  Yield: About 6 Dozen Squares
  
  If you kids like the fruit gelatin snacks, they'll love these
  chocolate snacks.
  
  In a blender, sprinkle the gelatin over the cold water and let stand
  for 5 minutes.  Add the boiling water and sugar, cover and blend on
  low speed until the gelatin is completely dissolved, about 2 minutes.
  Continue to blend, gradually adding small amounts of the chocolate
  chips until the chips are melted and the mixture is smooth.  Pour
  into an 8- or 9-inch square pan.  Refrigerate until firm and cut into
  1-inch squares or shapes with cookie cutters. Posted by Annette
  Johnsen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Frozen Fruit Treat
 Categories: Cyberealm, Kooknet, Children
      Yield: 6 servings
 
  1 3/4 c  Strawberries
      1 lg Can crushed pineapple
      5    Bananas (cut in cubes)
     12 oz Frozen orange juice
           -concentrate
  1 1/2 c  Water
 
  From: Healthy Meals and More
  
  Mix ingredients together. Freeze in small paper cups. Serve partially
  defrosted. Children love this nutritious treat! Posted by Annette
  Johnsen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fruit Moos
 Categories: Children, Kooknet, Cyberealm
      Yield: 6 servings
 
    1/2    Tray Ice Cubes
      1 c  Vanilla Or Fruit Ice Cream
      1 c  Fresh Or Frozen Fruit
           -(Blueberries, Strawberries,
           -Cantaloupe, Bananas)
 
  Whirl all of the ingredients in a blender and freeze.
  
  NOTE:  Only freeze this for one hour, longer and it will be to hard
  to eat.
  
  From Super Snacks For Kids by Penny Warner Copyright 1985 Posted by
  Annette Johnsen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Jello Aquarium Recipe
 Categories: Children, Kooknet, Cyberealm
      Yield: 6 servings
 
      1 pk Jello Berry BLUE jelly
           -powder
      1 c  Boiling water
      2 c  Ice cubes
 
  gummy fish
  
  Dissolve jelly powder in boiling water.  Add ice cubes, stirring until
  jelly thickens, about 3-5 minutes. Remove any unmelted ice. Spoon
  jelly into to clear sided bowls. Poke 3 or 4 gummy fish into each
  dish of slightly thickened jelly. Refrigerate 30 minute to set. Serve
  with 1-1/2 hours.
  
  Origin: Insert from Jello Berry Blue Shared by: Sharon Stevens
  
  Posted by Annette Johnsen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Jello Skating Pond Recipe
 Categories: Children, Kooknet, Cyberealm
      Yield: 6 servings
 
      1 pk Jello Berry BLUE jelly
           -powder
      1 c  Boiling water
      2 c  Ice cubes
 
  gummy bears cool whip spearmint trees (jellies)
  
  Dissolve jello powder with boiling water.  Stir in ice cubes. Continue
  stirring for 3-5 minutes and then remove any leftover ice cubes. Pour
  into clear pie plate.  Chill until set.  Just before serving,
  decorate with cool whip (as snow) around 2/3 of the edge. Decorate
  with gummy bears skating, and a wafer roll cookie as a log.
  
  Origin: Jello Berry BLUE jelly powder insert Shared by: Sharon Stevens
  
  Posted by Annette Johnsen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Modeling Dough
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
      1 c  Flour
      1 c  Water
      1 tb Oil
    1/2 c  Salt
      1 ts Cream of tarter
           X  Food coloring
 
  Servings:  1
  
  Mix ingredients in a pan. Cook over medium heat until mixture pulls
  away from sides of pan and becomes doughy in consistency. Knead until
  cool. Model different colors of clay into any shape you can imagine.
  Not edible. Can be used over and over again. Keeps three months.
  
  Posted by Annette Johnsen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Variety Pack Popsicles
 Categories: Children, Kooknet, Cyberealm
      Yield: 6 servings
 
      1    (6 oz) can frozen orange
           -juice concentrate, softened
           Or wuse grape juice,
           -cranberry juice
      1    (6 oz) can water
      1 pt Vanilla ice cream, softened,
           -or 2 containers of
           Plain yogurt
           Popsicle sticks
           Cups
 
  Whir in a blender. Pour into molds, insert sticks, and freeze.
  
  POLYNESIAN POPSICLES
  
  1 cup skim milk 1 envelope unflavored gelatin 1/2 cup honey or sugar
  1 egg white 1 1/4 cups apricot nectar or canned pineapple juice
  popsicle sticks and cups
  
  Pour milk into blender and add gelatin. Let soften for one minute
  before adding the rest of the ingredients to whip. Pour into molds,
  insert sticks, and freeze.
  
  CREAMSICLES
  
  1 (6 oz) can peaches in light syrup or 2 fresh ripe peaches, sliced
  and pitted 1 cup heavy cream 1 tsp sugar or honey (optional) popsicle
  sticks and cups
  
  Whip cream in a blender for 30-45 seconds. Add peaches and honey. Whir
  until smooth. Pour into molds, insert sticks, and freeze.
  
  CHOCOLATE POPS
  
  1 (8 oz) container plain yogurt 2 tbsp cocoa or carob powder 2 tbsp
  brown sugar or honey popsicle sticks and cups
  
  Liquify in a blender, pour into molds, insert popsicle sticks, and
  freeze.
  
  KEEP-ON-HAND SNOW CONES
  
  Freeze orange juice (or any other flavored juice) in ice cube trays,
  Pop frozen juice cubes in a plastic bag to store. Put three to six of
  these cubes at a time in a blender. Turn blender on and off until
  cubes reach snowy consistency. Pile into a cup to serve.
  
  The whole batch blended at once will keep its carnival consistency
  stored in a container in the freezer. Kids can serve themselves.
  Adding a little water makes it a "slush". Even kids who don't care
  for orange juice like it this way.
  
  WATERMELON POPSICLES
  
  1 cup seedless watermelon chunks 1 cup orange juice 1 cup water
  popsicle sticks and cups
  
  Blend these ingredients into a blender, pour into molds, insert
  sticks, and freeze.
  
  Posted by Annette Johnsen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: LEMONADE
 Categories: Beverages, Kooknet, Cyberealm
      Yield: 1 serving
 
      2 tb Fresh lemon juice
  1 1/2 tb Sugar syrup--See NOTE
      1 c  Water
           -(carbonated water is
           - sometimes refreshing)
 
  FOR COLD LEMONADE, put the lemon juice, sugar syrup and water in a
  glass and stir. Add ice to chill. Float lemon slices.
  
  NOTE: To make sugar syrup, bring equal parts of sugar and water to a
  boil, stir until sugar dissolves, and remove from the heat. Cool
  before using. Store unused syrup in a covered container in the
  refrigerator.
  
  from "The Fannie Farmer Cookbook" (Knopf, 1990).
  
  MARION CUNNINGHAM
  
  PRODIGY GUEST CHEFS COOKBOOK
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MAKE-AHEAD LEMONADE BASE & FRUIT VARIATIONS
 Categories: Beverages, Fruits, Kooknet, Cyberealm
      Yield: 1 servings
 
  2 1/2 c  Water
  1 1/4 c  Sugar
    1/2 ts Finely shredded lemon peel
  1 1/4 c  Lemon juice
 
  For sugar syrup, in a medium saucepan heat and stir water and sugar
  over medium heat till sugar is dissolved.  Remove from heat and cool
  about 20 minutes.
  
  Add lemon peel and lemon juice to the sugar syrup.  Pour into a
  covered jar and chill.  Store lemonade base in the refrigerator for
  up to 3 days. Use to make the Lemon Sherbet Float, the Strawberry
  lemonade slush or the Tropical Lemon Iced Tea.  Makes about 5 cups of
  lemonade base.
  
  LEMON SHERBET FLOAT (Sippable sherbet with a sweet and tangy lemon
  taste--): For each serving, place 1 or 2 small scoops lemon sherbet
  in a tall glass.  Pour 1/2 cup carbonated water over the sherbet.
  Sprinkle with fresh raspberries or blueberries, if desired.  Serve
  immediately. (187 calories)
  
  STRAWBERRY-LEMONADE SLUSH (Two summer-fresh tastes in one--): For each
  serving, in a blender container combine 1/2 cup fresh or frozen
  unsweetened strawberries, 1/3 cup Make-Ahead Lemonade Base, and 1
  tablespoon sugar.
  
  Blend till smooth.  With blender running, add about 1 cup ice cubes,
  one at a time, through opening in lid till strawberry mixture becomes
  slushy. Pour into a tall glass.  Garnish slush with a fresh
  strawberry half, if desired. Serve immediately.  (198 calories)
  
  "Better Homes and Gardens", July 1993 Posted by Cate Vanicek
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BASIC LEMONADE
 Categories: Beverages, Cyberealm, Kooknet
      Yield: 10 servings
 
      1 ea Makes 2-1/2 Quarts
      6 ea Lemons
      1 c  Sugar
      8 c  Ice Water
      1 c  Boiling Water
 
  Squeeze juice from lemons into a bowl.  Set lemon rinds aside; strain
  lemon juice into a large pitcher.  Add sugar and ice water; stir
  until sugar is dissolved.  Set aside.  Place lemon rinds in a bowl
  and add boiling water. Let stand until water is cold.  Discard rinds,
  add water to picher and stir well.  Refridgerate until well chilled.
  From Sheila Buff and Judi Olstein, "The New Mixer's Guide to
  Low-Alcohol & Nonalcoholic Drinks." Published By HPBooks, Inc., 1986,
  ISBN 0-89586-458-4.
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: GRANITA DI LIMONE (LEMON WATER ICE)
 Categories: Desserts, Kooknet, Cyberealm
      Yield: 3 servings
 
      4 lg Lemons
    1/2 c  Sugar
      2 c  Water
 
  Wash one lemon and pare the rind thinly with a potato peeler.  Heat
  the sugar and water gently until the sugar has completely dissolved,
  then add the rind and boil for 5 minutes exactly.  Strain and leave
  until cold. Squeeze the juice from all 4 lemons, strain into the
  syrup and mix. Pour into an ice cube tray and freeze until firm.
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: HONEY LEMONADE
 Categories: Beverages, Kooknet, Cyberealm
      Yield: 8 servings
 
      1 c  Honey
      1 c  Hot water
    3/4 c  Lemon juice
      8 c  Cold water
 
  Stir honey and hot water over low heat until blended.  Let cool and
  add lemon juice and cold water. Pour into iced glasses.
  
  The honey/water syrup may be refrigerated and used to make lemonade a
  glass at a time. To serve, mix 4 T syrup to 1 1/2 T lemon juice and 1
  c water per person.  Pour into iced glasses.
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: INDIAN STYLE LEMONADE
 Categories: Beverages, Ethnic, Kooknet, Cyberealm
      Yield: 8 servings
 
      8 c  Water
    1/2 c  Fresh lime juice
    2/3 c  Fresh lemon juice
  1 1/3 c  Maple syrup
    1/2 tb Freshly grated ginger
    1/8 ts Cayenne, optional
 
  Combine all ingredients in a large pitcher or punch bowl.  Serve at
  room temperature or chilled.
  
  "Vegetarian Times"  July, 1993
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: OLD FASHIONED LEMONADE
 Categories: Beverages, Kooknet, Cyberealm
      Yield: 12 servings
 
  1 1/2 c  Sugar, granulated
  1 1/2 c  -Water
      1 tb Lemon rind; finely grated
  1 1/2 c  Lemon juice; 6-7 lemons
      1    Lemon; sliced thinly
           Mint sprigs
 
  "This delightful recipe is from _The Anne of Green Gables Cookbook_
  by Kate MacDonald."
  
  In small saucepan, stir together sugar, water and lemon rind. Bring
  to a boil; stirring constantly; boil for 5 minutes, stirring. Remove
  from heat and let cool. Stir in lemon juice. Transfer to a jar; cover
  and refrigerate for up to 3 weeks. To serve, place 2 ice cubes in
  each tall glass. Add 1/4 cup (50ml) of the syrup and 3/4 cup (175ml)
  cold water; stir well. Garnish with lemon slice and sprig of mint.
  
  MAKES: about 3 1/2 CUPS, ENOUGH FOR 12 SERVINGS SOURCE: _The Green
  Gables Cookbook_
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PINK LAVENDER LEMONADE
 Categories: Beverages, Kooknet, Cyberealm
      Yield: 6 servings
 
  2 1/2 c  -Distilled water
  1 1/2 c  Sugar
      6 lg Strawberries; hulled -OR-
    1/4 c  Pink hibiscus flowers; dried
           -pesticide free
    1/4 c  Lavender leaves; chopped -OR
      1 tb -dried Lavender flowers
  2 1/2 c  -Distilled water
  2 1/4 c  Lemon juice
    1/2 c  Sugar; optional
           Fresh lavender flowers
           -for garnish
 
  The original recipe calls for hibiscus flowers and suggested
  strawberries as a substitute. I have reversed the order. As well, I
  don't think it is necessary to use distilled water in most locations.
  
  In medium saucepan, combine 2 1/2 cups water, sugar and hibiscus
  flowers (or hulled strawberries). Bring to a boil, stirring to
  dissolve sugar. Reduce heat. Simmer 5 minutes to extract pink to
  extract pink from flowers. Remove from heat. Stir in lavender leaves.
  Cover and cool. Strain cooled herb liquid into large pitcher or jar
  (if using strawberries, gently press juice from berries.) Add
  remaining 2 1/2 cups water and lemon juice. Stir well. Add 1/2 cup
  more sugar, if desired. Just before serving, add ice cubes. Pour into
  chilled glasses.Garnish with lavender flowers. YIELD: 6-8 Servings
  
  SOURCE: Victoria magazine, July 1993 posted by Anne MacLellan
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: REAL LEMONADE
 Categories: Beverages, Kooknet, Cyberealm
      Yield: 8 servings
 
      5 x  Juice of 5 lemons
      5 c  Cold water
    3/4 c  Sugar water<to 1c>
      1 ea Lemon; cut in paper thin
           -slices
      1 ea Tray ice cubes
 
  Squeeze the juice from 5 fresh lemons and pour it thru a coarse
  strainer into a pitcher. Add 4c cold water and sugar water to taste,
  adding another cup of water if the lemons are particularly juicy. Add
  lemon slices and ice cubes and stir to blend and bruise the lemon a
  bit. Pour into tall glass and enjoy.
  
  Sugar water--1/2c sugar to 1c hot water.  Pour water over the sugar
  and stir til dissolved.  Store in covered jar in frig. From Home
  Coking Echo Posted by Marge Clark
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: STRAWBERRY LEMONADE
 Categories: Beverages, Fruits, Kooknet, Cyberealm
      Yield: 4 servings
 
      1 qt Fresh Strawberries, Hulled
      3 c  Cold Water
    3/4 c  Lemon Juice
    3/4 c  Sugar *
      2 c  Club Soda, Chilled
      1 x  Ice
      1 x  Garnishes **
 
  *    Up to 1 cup sugar may be used to sweeten lemonade. ** Garnishes
  could be more strawberries and/or mint leaves.
  ~------------------------------------------------------
  ~------------------ In blender containier, puree strawberries. In
  pitcher, combine pureed strawberries, water, lemon juice, and sugar;
  stir until sugar dissolves. Add club soda.  Serve over ice and
  garnish with strawberries and/or mint leaves.
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: STATE FAIR LEMONADE
 Categories: Beverages, Kooknet, Cyberealm
      Yield: 1 gallon
 
      8    Lemons
      1 c  Sugar
     10    Ice cubes
 
  Bring lemons to room temp.  Roll; slice in half and squeeze into
  gallon container.  Toss lemon rinds into container.  Pour sugar over
  rinds. Let sit for one half hour.  Add ice cubes and enough water to
  fill container. Stir and serve.  Each 12 oz serving has 91 calories
  and 0 grams fat. Source: Store ad
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BEST EVER LEMONADE^
 Categories: Beverages, Kooknet, Cyberealm
      Yield: 1 servings
 
      4    Lemons
      1 c  Sugar
      1 qt Water
 
  Peel lemons and put rinds into a bowl. Cover with sugar and let stand
  a half hour. Boil water, pour over lemons and sugar. When cool, take
  out rinds. Squeeze lemons, strain and add to sugar mixture. Chill and
  serve ice cold.
  
  Many of the recipes in this collection did not contain amounts or oven
  temperatures. I have typed them in as they appear in the book, typos
  and all.
  
  Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered
  by Carolyn Shaw 5-95
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MINTED LEMONADE
 Categories: Ethnic, Beverages, Kooknet, Cyberealm
      Yield: 1 servings
 
MMMMM----------------INFO:   FROM YANKEE MAGAZINE---------------------
           Posted by Perry Lowell,
           -INTERCOOK Echo, May '92
      3 c  Sugar
  1 1/2 c  Water
      9    Lemons, sliced and seeded
      1 c  Fresh mint leaves, loosely
           -packed
      1 ga Cold water
 
  In a saucepan, combine the sugar, water, and sliced lemons.  Heat to
  a boil and simmer for 5 minutes. Remove from heat and add mint
  leaves. Cool. Combine with cold water, mixing well. Strain into
  ice-filled glasses. Garnish each glass with a slice of lemon and a
  sprig of mint. Makes approximately 1 gallon. Courtesy of Shareware
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Energizer
 Categories: Beverages, Kooknet, Cyberealm
      Yield: 2 servings
 
      2 pk Carnation Instant Breakfast
           -Powder; any flavor
     16 oz Skim Milk
      2    Bananas
      2 tb Peanut Butter
 
  Place all ingredients in a blender and blend until smooth.
  
  Per serving: 414 calories, 10 g fat, 17 g protein, 4 mg cholesterol,
  70 g carbohydrates, 304 mg sodium.
  
  Note: This is a great high-energy drink when you've missed a meal or
  when you're trying to add some high-powered calories to build muscle.
  It is well-rounded in nutrients and will help you meet you
  high-performance nutritional needs.
  
  Source: San Francisco Examiner, 19 July 1995 Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fuzzy Navel
 Categories: Beverages, Kooknet, Cyberealm
      Yield: 2 servings
 
      1 md Peach; peeled
      8 oz Low-Fat Peach Yogurt
      4 oz Orange Juice
      4 oz Ginger Ale
 
  Combine the peaches, yogurt, and juice into a blender and blend until
  smooth. Divide the ginger ale among serving glasses and add a portion
  of yogurt to each. Watch it foam, and enjoy.
  
  Per serving: 178 calories, 1 g fat, 6 g protein, 5 mg cholesterol, 37
  g carbohydrates, 73 mg sodium.
  
  Note: This is high in calcium, vitamin A and potassium. It is
  especially good a few hours after a good run on a balmy summer day.
  
  Source: San Francisco Examiner Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fluid-Replacer Sports Drink
 Categories: Beverages, Kooknet, Cyberealm
      Yield: 2 servings
 
     16 oz Prepared Caffeine-Free Lemon
           -Tea
      2 tb Sugar
    1/8 ts Salt
      2 oz Orange Juice
 
  Dissolve the sugar and salt in the hot tea. Cool. Blend the tea and
  orange juice in a blender or shaker. Drink cold for best taste.
  
  Per Serving: 60 calories, less than 1 g fat, less than 1 g protein,
  15 g carbohydrates, 130 mg sodium, no cholesterol.
  
  Notes: This is good as a fluid-replacer before, during and after
  workouts. Keeps in the refrigerator for up to a week, so you can make
  a double or triple recipe. Freeze it in your water bottle for a cool
  drink on a long hot ride.
  
  Source: San Francisco Examiner Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tube Steak Delight OBSCENE
 Categories: Native amer, Meats, Cyberealm
      Yield: 8 inches
 
      1 ea Indian totem pole
      1 ea Warm moist mouth (etc.)
      1 ea Bottle Maccaroni Grill wine
 
  Mix all ingredients well and marinate for 1-2 hours.  Then, slip red
  meat into German territory and begin ass-ault in Earnest (or whoever
  is available!).  Don't stop until they all cum home! Have a great
  weekend!!
  
  Only from the incredible mind of Loren Martin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHEESECAKE COOKIES Cyberealm
 Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts
      Yield: 16 servings
 
 
  (Crust):
    5 T  Butter, softened 1/3 c Brown sugar, packed
    1 c  Flour
  
  (Filling):
    1 pk (8oz) Cream cheese, softened 1/2 c Sugar
    1    Egg
    2 T  Milk
    1 T  Lemon juice 1/2 t Vanilla
  
  Heat oven to 350 degrees F. In a medium-size bowl blend together
  butter, brown sugar, and flour with a fork until mixture resembles
  course crumbs. Put 1 cup of the mixture aside for topping. Press
  remaining mixture into an 8x8x2 inch baking dish; bake for 15 minutes.
  
  In another bowl combine sugar and cream cheese, mixing until smooth.
  Thoroughly beat in egg, milk, lemon juice, and vanilla. Spread over
  the baked crust and sprinkle with remaining brown sugar mixture. Bake
  for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16
  squares; serve.
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHEESECAKE COOKIES SQUARES
 Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts
      Yield: 16 servings
 
           (Crust):
    1/3 c  Butter
    1/3 c  Brown sugar
      1 c  Whole wheat flour
    1/2 c  Chopped walnuts OR-
           -sesame seeds OR -
           -sunflower seeds
           (Filling):
    1/4 c  Honey
      8 oz Cream cheese, softened
      1    Egg
      2 tb Milk
      1 tb Lemon juice
           Grated peel of 1 lemon
    1/2 ts Vanilla
    1/2 ts Nutmeg (optional)
           (Topping):
           Reserved crumb mixture
           Sliced fruit (apples, pears,
           -peaches, etc.) OR nuts
 
  With a pastry cutter, blend whole wheat flour, brown sugar, and
  butter to make a crumbly mixture. Stir in chopped nuts or seeds.
  Reserve 1/2 cup of the mixture for topping. Press remaining crumbs
  into an 8 inch square baking dish that has been lightly oiled. Bake
  at 350 degrees F. for 12-15 minutes. Beat filling ingredients until
  smooth and pour over the prepared crust. Sprinkle with the reserved
  crumb mixture. Add fruit or nuts over top and bake at 350 degrees F.
  for 25 minutes. Cool and then refrigerate. Cut into 2 inch squares.
  Store in the refrigerator.
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: APPLE STREUSEL CHEESECAKE
 Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts
      Yield: 1 cheesecake
 
 
    I make this cheesecake often, especially in the fall. I don't use
  special recipe, just make a plain, New York type cheesecake, but add
  apple pie spices like cinnamon and nutmeg (to taste). Then add diced
  fresh apples to taste (couple of cups usually). Then top the whole
  thing with a streusel topping (butter, sugar and a little flour all
  cut up together) like you would put on a Dutch Apple Pie and bake as
  the directions for the plain cheesecake suggest.
    It is wonderful.
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATE CAPPUCINO CHEESECAKE
 Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts
      Yield: 1 cake
 
           (Crust):
 
    1 c   Chocolate wafer crumbs 1/4 c Soften butter
    2 T   Sugar 1/4 t Cinnamon
  :          (Filling): 24 oz Cream cheese, room temperature
    1 c   Granulated sugar
    3 lg  Eggs
    8     1 inch squares semisweet chocolate
    2 T   Whipping cream
    1 c   Sour cream 1/4 t Salt
    2 t   Instant espresso coffee 1/4 c Hot water 1/4 c Coffee liqueur
    2 t   Vanilla extract
  :          (Garnish):
  :          Real leaves
  :          Melted chocolate
    1 c   Whipping cream
    2 T   Powdered sugar
    2 T   Coffee liqueur
  
  Combine chocolate wafer crumbs, butter, sugar and cinnamon. Mix well.
  Press mixture into buttered springform pan. Set aside.
  
  Beat cream cheese until smooth. Gradually add sugar, mixing until well
  blended. Add eggs, one at a time. Beat at low speed until very
  smooth. Melt chocolate with cream over boiling water, stir until
  smooth. Blend well with cheese mixture. Add sour cream, salt, coffee
  liqueur and vanilla; beat until smooth. Turn into pan. Bake in center
  of oven at 350 degrees F. for 45 minutes or until sides are puffed.
  Center will be soft but will firm up when chilled. Turn off oven;
  leave door ajar. Allow cake to cool in oven for 45 minutes. Cover.
  Chill for 12 hours.
  
  Brush real leaves on one side with melted chocolate. Freeze until
  firm. Peel off leaves. Freeze until needed.
  
  Whip cream. Flavor with sugar and liqueur. Garnish cheesecake with
  mounds of whipped cream and chocolate leaves.
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BAKED APPLES from Lois Flack
 Categories: Desserts, Fruits, Cyberealm, Kooknet
      Yield: 6 servings
 
      6 lg Baking apples
    1/2 ts Cinnamon
    1/4 ts Nutmeg
     12 tb Brown sugar
  1 1/2 ts Butter
 
  1. Wash and core apples, then remove a 1 inch strip of peel around the
  middle of each apple.
  
  2. Place apples in a 2 quart square baking dish.
  
  3. Mix sugar, and spices in a small bowl.
  
  4. Fill center of each apple with mixture and dot with 1/4 ts. butter.
  
  5. Add enough water to baking dish to cover the bottom of the dish.
  
  6. Bake uncovered, at 350 until apples are tender.  Baste with glaze
  occasionally.
  
  Serve warm, covered with some of the baking glaze and real whipped
  cream.
  
  Tip:  MacIntosh or Granny Smith apples are great for this.
  
  From the kitchen of Lois Flack:
        *       CYBEREALM BBS - Kook-Net -(315)786-1120       *
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHERRY CHEESECAKE DELIGHT (LO-FAT)
 Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Low-fat
      Yield: 1 cake
 
           (Crust):
 
    2 c   Crushed Snackwells brand-
  :       -Fat Free Cinnamon Snacks-
  :       -(about 1 1/2 boxes)
    3 T   Sugar or 1 1/2 Tbsp sugar
  :       + 1 1/2 packets Sweet N Lo
    3 T   -4 T Liquid Butter Buds*
  :       (Filling):
    8 oz  Philadelphia Brand-
  :       -FAT FREE CREAM CHEESE.
   1/2 c Sugar or 1/4 cup sugar
         + 3 pckts Sweet N Lo
    2     Egg Beaters (1/2 cup)
    1 t   Lemon juice
    1 t   Vanilla
    3 T   Flour
  :          (Topping):
    1 cn  21 oz of regular or lite-
  :       -cherry pie filling- if
  :       -using lite ADD 1 pack-
  :       -Sweet n Lo and 1 tsp-
  :       -almond extract
    2 c   Prepared DREAM WHIP
    2 T   Grape Nuts cereal
  
  *  (Butter Buds come in a powder form for sprinkling on corn etc.
   AND they come in foil packs you mix with 4 oz of water to make an
  excellent Butter Substitute that's FAT FREE and excels in cooking)
  
  Combine the crust ingredients and press into bottom of 9 X 13 inch
  casserole dish that has been sprayed with NONFAT cooking spray. Beat
  all the filling ingredients together until smooth. Pour into the
  prepared baking dish. Bake at 350 degrees F. for 20-30 minutes. Cool.
  Spread Cherry Pie filling over top. Top with Dream Whip and sprinkle
  grape nuts on top.
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chef Freddy's Simply Peachy Apple Pie
 Categories: Cyberealm, Desserts, Pies, Kooknet
      Yield: 8 slices
 
MMMMM-----------------------FOR THE CRUST----------------------------
      2    Pie crusts [10" unbaked]

MMMMM----------------------FOR THE FILLING---------------------------
  1 1/4 c  Sugar
    1/2 c  Flour
  1 1/2 ts Apple pie spice
      4 lg Peaches [fresh][peeled
           Pitted & finely sliced]
      5 lg Apples [Granny Smith]
           [cored, peeled, & finely
           Sliced]
      2 tb Butter

MMMMM----------------------FOR THE TOPPING---------------------------
      1 tb Butter
      2 tb Sugar
    1/2 ts Apple pie spice
 
  1)      Pre-heat oven to 425... 2) Combine the sugar, flour, and the
  spice in a small bowl and mix well, then add the sliced fruit,
  tossing to coat all of the slices... 3) Spoon the filling into the
  bottom pie crust in a deep dish pie pan, with the deepest part in the
  middle. Pat the 2 tb of butter and arrange them on top of the apples.
  Moisten the edges of the bottom crust with water and put the top
  crust on sealing the edges. put strips of aluminum foil around the
  edges of the pie to prevent scoarching... 4) Combine the 1 tb butter
  [melted] and the  ts spice and brush the top of the crust, bake @
  425 for 15 min. then reduce heat to 400 and bake for 40 min... 5)
  Let stand to desired serving temp. and serve with french vanilla ice
  cream topped with a sprinkle of cinnamon...
  
  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) v8.02
 
      Title: ARIZONA SUNSET CHEESECAKE
 Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts
      Yield: 1 cheesecake
 
           (Shortbread Crust):
  1 1/2 c  Flour
    1/2 c  Finely ground pecans
    1/3 c  Sugar
      1 lg Egg, separated
    1/2 c  Butter, softened
           (Cranberry Glaze Filling)
      1 cn Whole berry cranberry-
           -sauce OR 2 cups cranberry
           -orange relish
      2 tb Sugar
      1 tb Cornstarch
      1 tb Grated lemon zest
      1 tb Lemon juice
           (White Chocolate Filling):
  1 1/2 c  Fresh orange juice
           1-3 Inch x 1 inch piece-
           -of orange peel
           -(orange part only)
      4    8 oz pkgs cream cheese
    2/3 c  Sugar
      1 tb Grated orange zest
      2 tb Cranberry Liqueur (such-
           -as Crantasia Schnapps)
      8 oz White chocolate, melted
      4    Eggs
           (Candied Oranges Topping):
      4 c  Water
      2 c  Sugar
      3    Seedless oranges (unpeeled)-
           -cut into paper-thin slices
           (Garnish):
           Whipped Cream
 
  Shortbread Crust: Preheat the oven to 400 degrees F. Working on a
  large flat surface, such as a pastry board, place flour, pecans, and
  sugar in the center of the surface and mix together. Form a small
  depression or well in the center of the mound. Add the egg yolk and
  the softened butter to the well, then blend these with the dry
  mixture. Mix the ingredients thoroughly using your hands -- there is
  no substitute for warm hands. Shape the dough into a ball and wrap in
  plastic wrap. Chill for at least 10 minutes. Roll out the dough to a
  thickness of about 1/4-inch. You should have a circle of about 11
  inches in diameter. For best results, roll out your dough between 2
  sheets of waxed paper, then peel away the paper and cut the crust in
  a 9 inch circle. Place the circle inside a 9 inch springform pan.
  Prick the crust several times with a fork to keep the crust from
  puffing up during the baking. Place the springform pan in the oven
  and bake for 15 to 20 minutes, or until light brown. Allow to cool.
  Using the leftover dough, line the sides of the springform pan. Press
  the dough against the sides of the pan, smoothing it so as to have a
  continuous layer of crust all the way around the sides of the pan.
  Make sure that the side crust meets the bottom crust all the way
  around. Brush the reserved egg white onto the shell, covering the
  bottom and sides. This will seal the dough and keep it from becoming
  soggy. Set aside until ready to use.
  
  Cranberry Glaze Filling: Mix the sugar and cornstarch together in a
  small saucepan. Stir in the cranberry sauce. Cook over medium heat,
  stirring constantly, until thick. Stir in the lemon zest and lemon
  juice. Set aside to cool slightly.
  
  White Chocolate Filling: Reset the oven to 350 degrees F. Boil the
  orange juice and piece of orange peel in a heavy medium saucepan
  until the juice is reduced to 3 Tbsp - about 12 minutes. Remove and
  discard the strip of orange peel and set aside the reduced orange
  juice. Using an electric mixer, beat the cream cheese, sugar, grated
  orange zest, Crantasia, and reduced orange juice until smooth. Beat
  in the melted white chocolate and then the eggs, one at a time,
  beating just until combined. Pour the cranberry glaze filling into
  the prepared crust, spreading evenly. Pour the white chocolate
  filling over the cranberry layer and bake about 50 minutes (the top
  will be dry and the sides puffed slightly - the center will not be
  set). Move cheesecake to a wire rack and cool completely to room
  temperature. Chill in the refrigerator overnight.
  
  Candied Oranges Topping: Cover a wire rack with waxed paper. Set
  aside. Combine the water and sugar in a heavy shallow wide skillet.
  Stir over medium heat until the sugar dissolves. Simmer 5 minutes
  longer. Add the orange slices 1 at a time and adjust the heat so that
  the syrup bubbles only around the edges of the pan. Cook the oranges
  for one hour. Turn over the top layer of oranges and cook until the
  oranges are translucent and the orange peels tender, about another
  one hour longer. Lift and drain each orange slice out of the syrup,
  and arrange the slices in a single layer on the prepared rack. Let
  dry 1 hour. Boil the orange-sugar syrup until thick, about 6 minutes.
  
  Loosen and remove the sides of the springform pan. Set the cheesecake
  on a serving dish. Overlap the candied orange slices around the top
  of the cheesecake. Reheat the orange syrup, if necessary, and brush
  over the orange slices. Drizzle any remainder over each serving.
  
  Garnish: whipped cream
  
  Garnish each serving (if you dare) with a generous dollop of whipped
  cream.
  
  NOTE: You may substitute grapefruits for the oranges in the Candied
  Oranges Topping if you prefer.
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peach Nutmeg Frappe
 Categories: Desserts, Fruits, Cyberealm, Kooknet
      Yield: 2 servings
 
      1 c  Fresh or frozen peach slices
      1 c  Vanilla low-fat ice cream
    1/2 c  Skim milk
      1 tb Powdered sugar
    1/8 ts Ground nutmeg
           Mint sprigs (optiona
           Additional ground nu
           -(optional)
 
  Combine the peach slices, ice cream, milk, powdered sugar, and 1/8
  teaspoon nutmeg in a blender, and process until smooth.  Pour the
  frap into glasses. Garnish with mint sprigs, and sprinkle with
  additional nutmeg, if desired. Serve immediately.
  
  Yield: 2 servings (serving size: 1 cup).
  
  CALORIES 165 (17% from fat); PROTEIN 5.2g; FAT 3.1g; CARB 31.2g; CHOL
  10mg; SODIUM 88mg
  
  Source: Cooking Light's Quick & Easy Weeknights 1995
  
  Posted by Lisa Clarke, Polka-Dot BBS
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chez' Freddy's House Brownies
 Categories: Cyberealm, Desserts, Cookies, Kooknet
      Yield: 12 servings
 
      1    Chocolate Cake mix
      1 cn Condensed sweetened milk
     16 oz Chocolate (or fudge) syrup
      1 lg (tub) Chocolate CoolWhip
      1 c  Walnuts [crushed]
 
     1. Prepare the chocolate cake mix according to package directions,
  in a 12" x 15" baking sheet pan that is greased and floured. Let cool
  to room temperature.
  
  2a.   Remove cake from oven and immediately poke holes in the top of
  the cake with a wooden spoon handle then...
  
  2b.   Heat the condensed milk and the chocolate (or fudge) syrup `til
  free flowing liquid (like water) and pour the evaporated milk in
  them... then the chocolate (or fudge) syrup in them as well...
  
     3.  Cover the top with the crushed nuts and refrigerate `til
  dessert is to be served...
  
     4.  Remove from the fridge and, top with the cool whip, garnish
  with additional syrup, slice and serve...
  
  Source: Ms. Debbie Aubertine Clayton NY and... Chez' Freddy's Kitchen
  @ Cyberealm bbs in Watertown NY home of KOOKNET @ (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chez' Freddy's Alternative Brownies
 Categories: Cyberealm, Desserts, Cookies, Kooknet
      Yield: 12 servings
 
      1    French Vanilla cake mix
      1 cn 21 oz crushed pineapple
           [drained]
    3/4 c  Coconut [shredded]
      1 cn Condensed sweetened milk
     16 oz Pineapple ice cream topping
      1 lg (tub) CoolWhip
      1 tb Cinnamon/sugar
 
     1. Prepare the cake mix according to package directions, adding in
  the drained pineapple and the coconut, and pour into a 12" x 15"
  baking sheet pan that is greased and floured. Let cool to room
  temperature.
  
  2a.   Remove cake from oven and immediately poke holes in the top of
  the cake with a wooden spoon handle then...
  
  2b.   Heat the condensed milk and the pineapple topping `til free
  flowing liquid (like water) and pour the evaporated milk in them...
  then the pineapple topping in them as well...
  
     3.  Dust the top with the cinnamon/sugar and refrigerate `til
  dessert is to be served...
  
     4.  Remove from the fridge and, top with the cool whip, garnish
  with additional syrup, cinnamon/sugar, slice and serve...
  
  Source: Chez' Freddy's Kitchen @ Cyberealm bbs in Watertown NY home of
  KOOKNET @ (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chef Freddy's Strawberry-Glazed Fruit Tart
 Categories: Cyberealm, Desserts, Fruits, Kooknet
      Yield: 6 servings
 
      1 qt Strawberrys [cleaned
           & halved]
      1 cn Pineapple chunks [drained]
     16 oz (jar) Strawberry glaze
      1    9" shortbread pie shell
      1 tb Cinnamon/sugar
 
  1)      Prepare the pie shell according to the directions, for
  baking... and sprinkle with  tb of the cinnamon sugar before baking.
  
  2)      In a large bowl toss together the fruit slices and chunks, and
  chill while the pie shell cools, then fold in the glaze...
  
  3)      Add the fruit mix to the pie shell being carefull not to over
  fill it then sprinkle the additional cinnamon/sugar over the top...
  
  4)      Chill for at least 1 hour and preferably overnight, top with
  whipped cream or your other desired topping and serve cold...
  
  Source: loosly adapted from a recipe found in Cyber-space Formatted
  to MM format by Fred Goslin in Chef Freddy's Kitchen @ Cyberealm Bbs,
  home of KookNet, in Watertown NY @ (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lemon-pineapple delight
 Categories: Cyberealm, Desserts, Pies, Kooknet
      Yield: 6 servings
 
      1 pk Vanilla wafers
      1    2lb tub CoolWhip
      1 pk Lemon pie filling [prepared]
      1 cn Pineapple [crushed][drained]
           Lemon zest and chunk
           Pineapple for garnish.
 
     1. Reserve 12 or so, of the vanilla wafers for the back crust and
  then finely crush the remaining cookies. Pack the crushed cookies
  into a 9" pie pan and stand the whole cookies up on edge around the
  edge of the pan to form the back crust...
     2. Combine the Coolwhip, pie filling, and drained pineapple in a
  large bowl, and when uniformly blended, pour into the pie shell
  leaving no air pockets...
     3. Place in freezer for at least 2 to 3 hours and remove at least
  45 min. prior to serving.
     4. Garnish with the chunk pineapple and the zest, slice and
  serve...
  
  Note... Any sort of citrus pie filling can be used as long as it is
  prepared prior to blending with the CoolWhip. The pie filling must
  not be hot or warm when blending with the Cool Whip...
  
  Source: Chez' Freddy's kitchen, somewhere in the back corner of
  Cyberealm Bbs in Watertown NY @ (315) 786-1120 home of KookNet
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rules for Baking a Beautiful Cheesecake
 Categories: Kooknet, Cyberealm, Cheesecake
      Yield: 4 rules
 
 
  =================================================
       RULES FOR BAKING A BEAUTIFUL CHEESECAKE
  =================================================
  
  1. Beat cheese and sugar together until very smooth and fluffy and the
  sugar is completely dissolved.
  
  2. Beat in eggs 1 at a time just long enough to thoroughly blend. DO
  NOT OVER BEAT.
  
  3. To avoid cracking on the top of the cheesecake: Place a pan of hot
  water on the floor of the oven during baking time.
  
  Check that your oven is NOT drafty.
  
  Check the accuracy of your oven temperature. A too-hot oven WILL cause
  cracks.
  
  DO NOT "peek" at the cheesecake during baking time.
  
  Use the proper size pan. If you use another size pan, adjust the
  baking time accordingly.
  
  DO NOT over bake. Baking time IS important.
  
  Run a spatula around the sides of the pan to loosen cheesecake
  immediately after baking.
  
  Cool the baked cheesecake to room temperature COMPLETELY before
  refrigerating. A hot, or even warm cheesecake, in the refrigerator
  WILL definitely crack.
  
  4. Even the non-amateur, following all the rules, will occasionally
  produce a cracked cheesecake. If so, simply cover the top of the
  cheesecake with one of your favorite toppings and pretend you didn't
  notice. The cheesecake will taste wonderful just the same. (I think
  that's why so many cheesecakes have toppings anyway!)
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY Home
  of Kook-Net        (315)782-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BLUE CHEESE CHEESECAKE
 Categories: Kooknet, Cyberealm, Cheesecake
      Yield: 8 " cake
 
           Crust:
 
  2  T   Butter or margarine 1 c Cheese crackers, crushed
  
  :       Filling: 16 oz Cream cheese, softened
    8 oz  Blue cheese
    3     Eggs 1/4 c Flour 1/4 t Salt
    1 c   Medium picante sauce
    1 c   Sour cream 1/2 c Chopped green onions 1/2 c Chopped walnuts
  
  :          Garnish:
  :          chopped parsley
  :          tomato roses
  :          chopped green onions
  
  Preheat oven to 325 deg. Butter 8-inch springform pan; sprinkle
  cracker crumbs on bottom and sides.
  
  Blend cheeses, eggs, flour, salt, picante sauce and sour cream. Fold
  in onions. Pour mixture into pan and sprinkle with walnuts. Bake one
  hour. Cool and chill overnight. Garnish with parsley and tomato
  roses, or with additional chopped green onions, if desired. serve at
  room temperature on crackers.
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SAUSAGE AND BISCUITS
 Categories: Cyberealm, Breakfast, Kooknet
      Yield: 4 servings
 
      1 lb Breakfast sausage
    1/4 c  Flour
      1 ts Salt
      2 c  Milk; or half milk,
           Half cream
 
  Make the biscuits with baking mix such as Jiffy or Bisquik, cutting
  in some additional butter if fat and calories don't scare you.
  
      Break up the sausage as you brown it in frying pan. Then remove
  meat and set aside.
      Drain all but about 1/4 cup of the fat from the pan; remove pan
  from heat and stir in flour.  Add milk gradually, stirring.
      Return pan to heat and cook as with any white sauce, stirring
  until thick and smooth.
      Return sausage to sauce, turn heat low, and let simmer a bit to
  blend flavors.
      Taste for seasoning; you are unlikely to want pepper, but you may
  need a bit more salt.
      Serve with eggs of you choice, but scrambled is my preference...
  
   Source:      Esther H. Vail, Rochester NY USA Formatted to MM format
  by Fred Goslin in Watertown NY on Cyberealm Bbs, home of KookNet @
  (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fricassee of Rabbit
 Categories: Cyberealm, Meats, Kooknet, Wild game
      Yield: 6 servings
 
      6 lb Rabbit [skinned & cut up]
      4    Egg yolks [beaten]
      2 c  Bread crumbs
    1/8 ts Mace
    1/8 ts Nutmeg
    1/4 c  Olive oil
      2 c  Brown gravy
      1 c  Red wine
    1/2 lb Fresh mushrooms, sliced
           Salt to taste
      2 tb Butter
      2 tb Flour
 
  Rub the rabbit pieces with the egg yolks and roll in bread crumbs to
  which you have added the mace and mutmeg.  Fry in butter or oil in a
  black frying pan or Dutch oven until well browned. Add the remaining
  ingredients except the flour and butter and stir until thick. Cover
  and simmer until tender.
  
  Make a roux by mixing the butter and the flour over low heat and use
  to thicken the meat juices to desired consistancy for a gravy...
  
  Source: found floating in Cyberspace and formatted to MM format by
  Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Herb Roasted Rabbit and Potatoes
 Categories: Cyberealm, Wild game, Kooknet
      Yield: 6 servings
 
      4 lb Rabbit [cut into 8 pieces,
           Rinsed & patted dry]
      8 md Red potatoes [quartered]
     24 lg Cloves garlic
      6 tb Olive oil
      4 oz Slab bacon, [rind removed
           & cut into 1" cubes]
      6 tb Fresh rosemary leaves OR
      2 tb Dried rosemary
      2 ts Coarsely ground black pepper
           Coarse salt, to taste
           (optional)
      6    Sprigs rosemary, for garnish
 
   1.  Preheat the oven to 400 degrees 2. Place the potatoes and garlic
  cloves in a large shallow roasting pan. Sprinkle with 1 tablespoon of
  the olive oil, and toss to coat. Bake for 30 minutes.
   3.  While the potatoes and garlic are roasting, combine the bacon
  and 2 tablespoons of the oil in a large skillet, and place over low
  heat. Cook just until the bacon begins to wilt. Then remove the bacon
  with a slotted spoon, and set it aside.
   4.  Saute the rabbit, in batches if necessary, in the skillet,
  setting the pieces aside as they are browned.  Reserve 2 tablespoons
  of the pan drippings.
   5.  Remove the roasting pan from the oven, and reduce the heat to 350
  degrees.
   6.  Add the rabbit, rosemary, pepper, coarse salt, reserved pan
  drippings, and remaining 3 tablespoons oil to the roasting pan with
  the potatoes and garlic.  Toss thoroughly, and return the pan to the
  oven. Bake for 20 minutes.
   7.  Sprinkle the reserved bacon over the top, and bake until the
  meat is tender and the vegetables are golden, another 20 minutes.
   8.  Arrange the mixture on a warmed platter, and garnish with the
  rosemary sprigs.
  
  Source: found floating in Cyberspace and formatted to MM format by
  Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chez' Freddy's Fried Eskimo Balls
 Categories: Cyberealm, Desserts, Kooknet
      Yield: 4 servings
 
      1 pt Vanilla ice cream (or
           Flavor of your choice)
      2    Egg whites
      3 tb (3 ounces) almond paste
    3/4 c  Graham cracker crumbs
      3 c  Vegetable oil (for frying)
      4    Peach halves, [fresh or
           Canned & well drained]
      1 c  Vanilla Sauce recipe follows
      3 tb Chopped walnuts
      4    Sprigs mint

MMMMM-----------------------FOR THE SAUCE----------------------------
      2 c  Milk
      2 c  Honey
    1/2 c  Sugar
    1/8 ts Yellow food coloring
           [if desired]
      3 tb Cornstarch
      4 tb Water
  1 1/2 ts Vanilla extract
 
  1)       Scoop ice cream into 4 balls.  Freeze until very hard.
  
  2)      Blend egg whites into almond paste until smooth. Dip ice cream
  balls into almond paste mixture, then coat heavily with graham cracker
  crumbs. 3) Freeze until very hard. Store, wrapped, in freezer until
  serving time. 4) When ready to serve, heat oil in 1 1/2-quart
  saucepan to 360 degrees F. and fry one ball at a time until golden
  brown, about 15 seconds. Drain on paper towels. 5) Serve at once in a
  peach half in a champagne glass. Top with vanilla sauce, chopped
  walnuts and a sprig of mint.
  
  For Vanilla Sauce
  
  NOTE... If RICH is the way you want it then you may proceed, if not,
  caution would be the word of advice here...
  
  a)      Heat milk, honey, sugar, and food coloring to boiling point.
  Dissolve cornstarch in water and stir into hot liquid. b) Cook and
  stir until mixture boils and is thickened. c) Let cool and blend in
  vanilla. d) Serve over ice cream balls and fruit...
  
  Source: found floating in Cyberspace and formatted to MM format by
  Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Goalpost Crunch
 Categories: Cyberealm, Snacks, Kooknet
      Yield: 1 batch
 
      3 c  Rice chex cereal
      3 c  Corn chex ceral
      3 c  Mini pretzels
      3 c  Wheat chex ceral
      1 c  Peanuts
      1 c  Brown sugar [packed]
    1/2 c  Butter
    1/4 c  [light] corn syrup
      1 ts Vanilla
    1/2 ts Soda
 
  Combine all of the cerals and nuts in 4 qt bowl and set aside, (you
  may subsitute what ever sorts of cereals that you prefer as long as
  the overall quantity remains the same.)
  
  In a 2 qt glass bowl mix together the brown sugar, butter, and corn
  syrup,microwave on high until mixture boils (3 - 3 1/2 min).  Stir
  once to dissolve sugar.  Microwave on 30% - 4 min or until mixture is
  golden brown. Then stir in the vanilla and soda...
  
  Pour over dry cereal mixture.  Toss to coat evenly.  Microwave on high
  uncovered 4 1/2 to 5 min, or until lightly glossed.  Stir twice.
  Spoon onto waxed paper.  Cool and break into pieces or chunks. Store
  in tight container.
  
  Source: found floating in Cyberspace and formatted to MM format by
  Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Switzle
 Categories: Cyberealm, Beverages, Kooknet
      Yield: 2 quarts
 
MMMMM----------------FROM THE BAR AT CHEF FREDDYS---------------------
      2 qt Water
      1 c  Sugar
      1 tb Ginger
      6 tb Vinegar
           Ice if desired...
 
  In a 2 quart pitcher or other container mix all ingredients and stir
  (or shake) well. Add ice if desired...
  
  From Stephani Lea Goslin and Cyberealm Bbs at (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Big Buy Double Decker Hamburger
 Categories: Meats, Cyberealm, Sandwiches, Kooknet
      Yield: 4 sandwiches
 
      1 lb Ground chuck
      8    Hamburger Buns
      3 tb Big Buy Hamburger Sauce per
           -patty (see below)
           Lettuce, shredded
           American Cheese
           Pickles (optional)

MMMMM------------------BIG BUY HAMBURGER SAUCE-----------------------
      1 c  Mayonnaise
    1/4 c  Heinz Chili Sauce
    1/4 c  Ketchup
      3 tb Sugar
    1/2 c  Pickle relish & do NOT drain
      1 ds Garlic salt
 
  Divide ground chuck into 8 equal portions and shape into patties,
  keeping each quite thin.  Sear briskly on lightly greased hot grill
  or griddle, turning only once, till medium well.  Arrange each patty
  on bottom half of hamburger buns.  Apply 2 or 3 tablespoons of Big
  Buy Hamburger Sauce to each patty and then arrange a little shredded
  lettuce over each. Place one atop the other and a slice of American
  cheese over the top patty. Apply top of hamburger bun and serve at
  once. Makes 4 double-deckers.
  
  BIG BUY HAMBURGER SAUCE: Stir all ingredients together with fork.
  Refrigerate in covered container to use within 2 weeks. Makes about 2
  cups. (Recipe may be divided in half.)
  
  Source:  Gloria Pitzer's Secret Fast Food Recipes 1976 reprinted 1985
  Posted by Michael Prothro, Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lone John Sliver
 Categories: Fish, Kooknet, Cyberealm
      Yield: 1 recipe
 
  2 1/2 lb Fish fillets
           Oil
    1/2 c  Beer
    1/2 c  Self-rising flour

MMMMM-------------------------THE BATTER------------------------------
    2/3 c  Beer
    1/3 c  Lemon juice
      1    Egg
    1/2 c  Bisquick
    1/2 c  Self-rising flour
 
  THE BATTER: In a 1 1/2 quart mixing bowl, with wire whisk, whip 2/3
  cup beer, lemon juice, egg, Bisquick, and 1/2 cup self-rising flour
  together till smooth. Then let it stand ten minutes at room
  temperature before using.  Meanwhile place two soup or cereal bowls
  on counter near the stove so that you can work quickly in coating
  food and getting it into the hot oil.
  
  In one small bowl put 1/2 cup beer and into the other put 1/2 cup
  self-rising flour.  Have a cookie sheet on hand.  Cover half of it
  with paper towels for draining the fried foods.  The other half leave
  plain for drying the coated food before you dip it into batter.
  
  Allow 1 1/2 to 2 1/2 lbs. fish fillets to serve 4 people.  Cut each
  fillet in half to resemble triangles.  Dip 1 piece at a time, first
  into beer. Let excess drip off. Coat lightly then in the self-rising
  flour.
  
  Place floured pieces on cookie sheet to dry 2 or 3 minutes.  Then
  spear piece with 3-tined fork or tip of sharp knife & coat in prepared
  batter...evenly but lightly, letting excess drip back into bowl of
  batter.
  
  Fry few pieces at a time in 385 to 400 degrees F oil, at least 2 1/2"
  to 3" deep in heavy saucepan or use electric fry pan with temperature
  control dial to regulate heat of oil.
  
  Allow about 3 or 4 minutes per side for each piece of batter-coated
  fish, turning once to brown other side.  Remove from oil with tip of
  sharp knife. Drain on paper towel.  Keep warm on cookie sheet in 300
  degree F oven till all pieces have been fried.
  
  SHRIMP-DEEP FRIED: Substitute large or jumbo shrimp preferably frozen,
  cooked, ready to serve shrimp, that have been completely thawed,
  following the Lone John Sliver recipe exactly, using the shrimp in
  place of the fish triangles.  Be sure to dip the shrimp 1st in the
  beer and then into the self-rising flour before coating in prepared
  batter. Fry as directed for fish in above recipe.  1 pound serves 4.
  
  Lone John Sliver as in Long John Silver
  
  Source:  Gloria Pitzer's Secret Fast Food Recipes 1975 reprinted 1985
  Posted by Michael Prothro, Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Oven Fried Kentucky Chicken
 Categories: Poultry, Cyberealm, Kooknet
      Yield: 6 servings
 
      3 c  Self-rising flour
      1 tb Paprika
      2 pk Lipton Tomato Cup A Soup
           -powder
      2 pk Good Seasons Italian
           -Dressing mix powder
      1 ts Seasoned salt
           Pam or oil
    1/4 lb Margarine or Butter
      3 lb Fryer chicken
 
  In doubled plastic food bag combine well the flour, paprika, Lipton
  Tomato Cup A Soup powder, Good Seasons Italian Dressing mix powder
  and seasoned salt.
  
  Shake the mixture well to combine it in the bag, having twisted the
  end the bag tightly until the air inside the bag create an inflated
  balloon affect.
  
  Spray a jelly roll pan (10x15x3/4") with Pam or wipe it well with
  oil. Run a cut-up chicken fryer under cold water and let excess water
  drip off, or put all of the wet pieces of chicken into a colander to
  drain a few minutes.
  
  Dredge pieces in the flour mixture, by placing the pieces, one at a
  time, in the bag of seasoned flour and shaking it to coat each piece.
  Arrange the coated pieces, skin-side up on prepared pan.  Melt
  margarine or butter and use a 1" wide soft bristled pastry brush (or
  one from a paint store with soft hair bristles -- rather than plastic
  bristles) and dab the melted margarine over the floured surface --
  skin-side only -- of each piece of chicken.  When all of the melted
  margarine has been divided between chicken pieces, bake it uncovered
  ~- without turning the pieces -- 350 degrees F -- for 1 hour or till
  golden brown and tender.
  
  FOR CRISPY COATING:  After applying melted margarine, dust each piece
  with a few tablespoons more seasoned flour mixture and dab again in
  additional melted margarine before baking.
  
  Serves 4 to 6.
  
  Source:  Gloria Pitzer's Secret Fast Food Recipes 1976 reprinted 1985
  Posted by Michael Prothro, Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Wednesday's Hot & Juicy Hamburgers
 Categories: Meats, Cyberealm, Kooknet
      Yield: 15 patties
 
      5 lb Lean ground beef
  3 1/2 oz Baby food strained veal
  3 1/2 oz Baby food strained beef
 10 1/2 oz Campbell's beef broth
      1 ts Onion salt
      1 ts Seasoned salt
    1/2 ts Lemon pepper
    1/2 ts Finely crushed dry minced
           -onions (use a hammer to
           -flatten them)
      2 tb Cup of Soup Tomato Flavor
           -Soup Powder
 
  Mix all of the ingredients together thoroughly, covering your hands
  with plastic food bags to knead it well.  Or dig right in like
  Grandma did, remember that fingers were made before forks!  Shape
  into patties by measuring out 2/3's cupful of mixture for each &
  keeping them about 1/2" thick & square in shape, about the size of a
  Graham cracker. The mixture makes about 15 patties, which can be
  individually wrapped and frozen, to be thawed about 30 minutes at
  room temperature or more quickly on "defrost" in the microwave oven
  per manufacturer's directions. They freeze well up to 6 months.  Do
  not refrigerate for more than 2 days.
  
  Wednesday's as in Wendy's
  
  Source:  Gloria Pitzer's Secret Fast Food Recipes 1976 reprinted 1985
  Posted by Michael Prothro, Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: ABM Beignets
 Categories: Breakfast, Desserts, Kooknet, Cyberealm
      Yield: 24 servings
 
      1 c  Water
      1    Egg
      2 tb Oil
      3 tb Nonfat Dry Milk Powder
    1/2 ts Nutmeg
      1 ts Salt
  3 1/2 c  Bread Flour
  2 1/2 ts Yeast
    1/2 c  Powdered Sugar
 
  Place all ingredients except sugar in machine.  Program for knead and
  first rise and press start. The dough will be sticky at first but
  will hold its shape. After the final cycle, it will be workable.
  When dough is finished, turn the dough out onto a floured surface and
  let it rest for 10 minutes. Roll the dough to a generous 1/4" thick
  and cut it into 2" squares.
  
  Cover the squares with a clean towel and let rise for 30 minutes. Add
  the powdered sugar to a medium-size clean paper bag.  Lay out paper
  towels to drain the doughnuts. Heat 1 to 1 1/2 " of oil to 375F.  Do
  not add too many; add once or it may cool the oil too much.  Gently
  brush the uncooked squares to remove any extra flour. Slide them into
  the heated oil. When they pop to the surface, spoon the hot oil over
  them constantly until they are puffed. Turn the squares and cook
  until they are a light golden color on both sides. It should take 1
  to 2 minutes. Cut the first couple of squares in half to be sure
  there is not sticky uncooked dough inside.
  
  Remove from hot oil with slotted spoon and drain on paper towels.
  While warm, drop them, 3 or 4 at a time, into the bag with powdered
  sugar and shake until they are well coated. Serve immediately.
  Source: Desserts from your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 7-19-95. Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate and Cherry Loaf ABM
 Categories: Breads, Desserts, Cyberealm, Kooknet
      Yield: 8 servings
 
    1/3 c  Half-And-Half; plus
      2 tb Half-And-Half
      2    Eggs
    3/4 ts Orange Rind; grated
    1/4 c  Sugar
      1 ts Salt
      3 c  Bread Flour
  2 1/2 ts Yeast
    3/4 c  Semisweet Chocolate; chopped
      4 oz Dried Cherries; soaked in
    1/4 c  Orange Juice; overnight
 
  Place all the ingredients except cherry mixture and chocolate in the
  machine, program for basic white bread and press start.  After 33
  minutes have elapsed, add the cherries with any remaining liquid and
  the chocolate.
  
  Source: Desserts from your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lemon Poppy Seed Sweet Bread ABM
 Categories: Breads, Cyberealm, Kooknet
      Yield: 8 servings
 
      8 oz Lowfat Lemon Yogurt
      2 tb Oil
      2    Eggs
      2 tb Lemon Rind; finely minced
      1 ts Salt
      3 tb Sugar
      4 tb Buttermilk; dried
  3 1/3 c  Bread Flour
      3 tb Poppy Seeds
      1 tb Yeast
 
  Place all ingredients in the machine.  Program for sweet bread or
  basic white bread and push start.
  
  Source: Desserts from Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Molasses Doughnuts ABM
 Categories: Desserts, Breads, Kooknet, Cyberealm
      Yield: 16 doughnuts
 
      3 tb Shortening
      3    Eggs
    1/2 c  Molasses
    1/2 c  Water
    1/2 ts Salt
      2 ts Baking Powder
      4 tb Buttermilk; dried
      1 ts Ginger
      2 ts Cinnamon
  3 3/4 c  Flour
  1 1/2 ts Yeast
    1/2 c  Powdered Sugar; or
    1/2 c  Granulated Sugar
 
  Make sure all ingredients are at room temperature.  Place the first 11
  ingredients in the machine. Program for knead and first rise and press
  start. The dough will be just a little sticky; a tiny amount will
  stick to your finger. It does hold some shape while kneading.  Flour
  your work surface and rolling pin. When the cycle is complete, turn
  the dough out onto the floured surface and let it sit for 10 minutes.
  Roll the dough to 1/3" thick. Use enough flour to keep the dough from
  sticking. Cut doughnuts with cutter.
  
  Place the doughnuts on a greased baking sheet and cover with a clean
  towel. Let rise for 1 hour, or until doubled in bulk. Heat 1 1/2 to
  2" of oil in saucepan or deep fryer. Use a thermometer to help keep
  the temperature constant. Fry 2 to 3 doughnuts at a time.  Fry them
  for 2 to 3 minutes, turning frequently and spooning the hot oil over
  them. Remove with slotted spoon and drain on paper towels. Check the
  first few for doneness. Shake the warm doughnuts, 3 or 4 at a time,
  in a sturdy paper bag with sugar in it.
  
  Source: Desserts from your Bread Machine Typed by Meg Antczak, Fido
  Coking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pecan Coffee Cake ABM
 Categories: Breads, Desserts, Cyberealm, Kooknet
      Yield: 10 servings
 
  1 1/2    Unsalted Butter; at room
           -temperature
      3    Eggs
      3    Egg Yolks
      2 ts Vanilla Extract
    1/2 c  Sugar
  3 1/4 c  Flour
    1/2 ts Salt
      1 tb Yeast

MMMMM--------------------------FILLING-------------------------------
      6 tb Unsalted butter; cut into 1"
           -pieces
  1 1/2 c  Dark Brown Sugar
    1/3 c  Corn Syrup
      3 tb Molasses
    1/4 c  Heavy Cream
      2 c  Pecan Halves; toasted
 
  Place all dough ingredients in the machine.  Program for knead and
  first rise and press start. At the end of the final cycle, transfer
  the dough to a well-oiled bowl, cover it with plastic and refrigerate
  for 2 hours. Generously butter a 12 cup bundt pan. Place the butter,
  sugar, corn syrup and molasses in a 2 quart saucepan set over medium
  heat. Allow the mixture to come to a boil. Cook 2 minutes at full
  boil. Remove from the heat and add the cream. Stir in combine and
  then immediately stir in the pecans. Continue to mix until all the
  pecans are covered.
  
  Pour a third of the filling into the prepared pan and set aside the
  rest to cool while you prepare the dough. On a lightly floured work
  surface, roll the dough into a 20 x 9 inch rectangle. Place the
  prepared pan nearby. Pour the rest of the filling down the length of
  the dough and use a metal spatula to quickly spread it to within 2"
  of the edges. Flip one long side of the dough over the middle, then
  the other, to form a long roll. Quickly lift the roll and place it in
  the pan so that the ends overlap slightly.
  
  Cover the pan with lightly oiled plastic wrap and allow the dough to
  rise in warm place until doubled in bulk. Preheat the oven to 375F.
  with the rack in the center position. Bake for 20 minutes and then
  reduce the heat to 350F. and bake it another 20 to 25 minutes. If
  the top is getting too brown, cover it loosely with foil. Put a cake
  rack over a large plate. Remove cake from oven and turn over onto the
  rack. Scoop up any filling that drips off and place it back on cake.
  Once filling has cooled, remove the cake to a serving plate.
  
  Source: Desserts from Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pina Colada Bread ABM
 Categories: Breads, Desserts, Kooknet, Cyberealm
      Yield: 8 servings
 
      1    Egg
      1 ts Coconut Extract
    1/4    Unsalted Butter; softened
    3/4 c  Coconut Milk; plus
      2 tb Coconut Milk; (if needed)
      3 tb Sugar
      1 ts Salt
    1/4 ts Ascorbic Acid
  2 1/2 c  Bread Flour
      1 tb Yeast
      1 c  Unsweetened Flaked Coconut
    1/2 c  Dried Pineapple; chopped
 
  Place all ingredients except coconut and pineapple in the machine.
  Program for sweet or raisin bread. Add the coconut and pineapple when
  the Hitachi timer reads 3:44.
  
  Source: Desserts from Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference, 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pineapple Sweet Bread ABM
 Categories: Breads, Desserts, Cyberealm, Kooknet
      Yield: 8 servings
 
    1/4 c  Warm Water
    1/4    Unsalted Butter; cut into
           -pieces
      2    Eggs
    1/4 c  Sour Cream
      1 ts Salt
    1/4 c  Sugar
  2 1/2 c  Bread Flour
      1 tb Yeast
      4 oz Dried Pineapple; chopped
 
  Place all the ingredients except dried pineapple in the machine,
  program for white bread and push start.  Add the dried pineapple when
  the timer on Hitachi reads 3:41. The finished bread is feathery light
  with a solid texture.
  
  Source: Desserts from Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Portuguese Sweet Bread ABM
 Categories: Breads, Desserts, Kooknet, Cyberealm
      Yield: 8 servings
 
      1 c  Evaporated Milk
      3 tb Unsalted Butter; cut into
           -pieces
      2    Eggs
  1 1/2 ts Lemon Rind; finely minced
      1 ts Vanilla Extract
      6 tb Sugar
      1 ts Salt
    1/4 ts Asorbic Acid
      3 c  Bread Flour
      2 ts Yeast
 
  Place all ingredients in machine,  program for white or sweet bread.
  Press start.
  
  Source: Desserts from Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Raised Doughnuts ABM
 Categories: Breads, Cyberealm, Kooknet, Desserts
      Yield: 18 doughnuts
 
    1/2 c  Warm Water
      3    Eggs
      3 tb Unsalted Butter; softened
      2 tb Dry Nonfat Milk
    1/2 c  Sugar
    1/4 ts Mace
      1 tb Baking Powder
    1/2 ts Salt
      3 c  Flour
      1 tb Yeast
    1/2 c  Powdered Sugar
 
  Place all the ingredients in the machine, program for knead and first
  rise and press start. At the end of the final cycle, transfer the
  dough to a lightly oiled bowl, cover it with plastic wrap and place
  in a warm, draft-free place, and allow to rise for an additional 30
  minutes. You can also do this step in the machine by punching the
  dough down, closing the machine, and letting the dough rise for 30
  minutes.
  
  Place the dough on a lightly floured surface and cut it in half to
  make it more manageable. Let the dough rest for 10 minutes. Roll it
  out to 1/3" thick.  Flour a doughnut cutter and cut out doughnuts.
  Lift each doughnut, pat it to remove excess flour, and place it on a
  lightly oiled or sprayed baking sheet.  Cover the doughnuts with a
  clean towel and let rise until doubled in bulk, about 1 hour.
  
  Put 1/2 cup powdered sugar in sturdy paper bag and spread out paper
  towels near frying pan.  Heat 2" oil in a medium saucepan or deep
  fryer to 375F. Slide 2 or 3 doughnuts at a time into the hot oil.
  Turn them frequently and spoon the hot oil over them until they are
  well puffed. Drain the doughnuts on paper towels and shake them with
  the sugar in the bag while they are still warm.
  
  Source: Desserts From Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fresh Rosemary Onion Focaccia ABM
 Categories: Breads, Kooknet, Cyberealm
      Yield: 6 servings
 
  1 1/4 c  Water
    1/3 c  Olive Oil
    1/3 c  Rosemary Leaves
      2 ts Salt
      3 c  Flour
    1/2 c  Cornmeal
      1 tb Yeast
      1 lg Spanish Onions; cooked in
      2 tb Olive Oil

MMMMM--------------------------TOPPING-------------------------------
      2 tb Olive Oil
           Coarse Salt
           Ground Pepper
 
  Place all dough ingredients except cooked onion in the machine,
  program for knead and first rise. Press start. Strain onions and
  return liquid. At end of final knead, add the onion (without liquid)
  to the machine. Restart and knead only until the onion is roughly
  mixed in. The dough will be wet and onion will remain in clumps,
  sticking out of the dough. Turn the dough out on a well-floured board
  and knead briefly by hand to form a ball. Oil a pizza pan or baking
  sheet. Place the dough on the prepared pan and pat into a 12" disk.
  Coat the top of the dough with the onion juices. Cover with plastic
  wrap and let it rise either at room temperature until doubled in
  bulk, or in the refrigerator overnight.  A long cold rise in the
  refrigerator will result in a more flavorful bread with a heartier
  interior. Preheat the oven to 450F. with the rack in the center
  position.
  
  Just before baking the dough, use your fingertips to gently make
  indentations in the surface. Drizzle on the oil and then sprinkle
  with salt and pepper. Bake for 10 minutes, then reduce to oven to
  350F. and bake for another 12 to 15 minutes, or until the focaccia
  is golden brown. Serve hot or at room temperature.
  
  Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hot Chile Pepper Twists ABM
 Categories: Breads, Kooknet, Cyberealm
      Yield: 6 servings
 
      1 c  Water; plus
      2 tb Water; (if needed)
      2 tb Oil
    1/3 c  Cilantro Leaves; lightly
           -packed
  1 1/2 ts Salt
    1/2 c  Cornmeal
  2 1/4 c  Flour
  1 1/2 ts Sugar
      2 ts Yeast

MMMMM--------------------------FILLING-------------------------------
     16 oz Black or Refried Beans
     16 oz Black Olives; drained
  4 1/2 oz Green Chiles; chopped
    1/2 c  Salsa
      8 oz Monterey Jack Cheese;
           -shredded
 
  Place all dough ingredients except cilantro in pan.  Program for
  knead and first rise. Program a kitchen timer to go off 10 minutes
  before the end of the machine's second kneading cycle.  Check the
  dough when timer goes off and adjust with flour or water if needed.
  Add the cilantro. While the dough is rising, prepare the filling.
  When dough is finished transfer to lightly greased work surface.
  
  Divide the dough in half.  Working with one half at a time, roll it
  into a 15 x 10" rectangle.  Transfer the rectangle to a lightly
  greased cookie sheet.  Visually divide the rectangle into thirds,
  each 10 x 5". Working on the middle third of the dough, and leaving
  1" of space at each end, layer on half the beans, half the olives,
  half the chilies, half the salsa and then half the cheese.
  
  Using a rolling pizza wheel or a sharp knife, make 6 evenly space 5"
  long cuts in the dough, cutting from the edge of one side of the
  unfilled sides just to where the filling starts. Repeat with the
  other unfilled side. Fold the small piece of dough at each end of the
  filling, tucking them underneath the dough on the opposite side.
  Repeat the entire process with the other piece of dough. Tent the
  twists with lightly greased plastic wrap and set them aside to rise
  for 1 hour, or until they're noticeably puffy. Bake the twists in a
  preheated 375F oven for 30 minutes. Remove the twists from the oven,
  transfer them to a wire rack, and allow them to cool for 10 minutes
  before cutting.
  
  Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Gooey Cheese Bread ABM
 Categories: Breads, Kooknet, Cyberealm
      Yield: 6 servings
 
    3/4 c  Water
      2    Eggs
    1/4    Unsalted Butter
      1 ts Honey
      1 ts Salt
  2 1/2 c  Flour
      2 ts Yeast

MMMMM--------------------------FILLING-------------------------------
      3 c  Swiss Cheese; shredded
 
  Place all dough ingredients in pan and program for knead only.  Press
  start. The dough will be slightly sticky.  After the kneading cycle,
  transfer the dough to a lightly oiled bowl, cover it with plastic
  wrap, and let it rise in the refrigerator overnight, or as long as 24
  hours. Grease and flour a 9" cake pan. Preheat the oven to 375F.
  with the rack in the center position.
  
  Remove the dough from the refrigerator and place it on a lightly
  floured work surface. Roll the dough to a 14 x 10 rectangle with the
  long side nearest you. Sprinkle 2 cups of the cheese over the surface
  of the dough. Starting with the edge closest to you, roll the dough
  up like a jelly roll. Press the edges together and turn it over so
  the seam is now facing down. With the seam still down, roll the
  cylinder around itself in a coil and transfer it to the prepared pan.
  Sprinkle the remaining cheese over the top of the loaf and allow to
  rise, uncovered for 20 minutes. Bake for 35 minutes at 375F., then
  turn the oven down to 350F. and bake for 10 more minutes. If the
  cheese begins to brown quickly during the first 35 minutes, turn the
  oven down sooner.
  
  Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sam's Pizza ABM
 Categories: Italian, Cyberealm, Kooknet, Breads
      Yield: 8 servings
 
      1 c  Water; plus
    1/3 c  Water; (only if needed)
      3 tb Olive Oil
  1 1/2 ts Salt
      3 tb Cornmeal
      1 c  Whole-Wheat Flour
      2 c  Flour
      1 tb Yeast
      1 c  Pizza Sauce
      1 c  Mozzarella Cheese; grated
 
  Place all dough ingredients in the machine and program for dough and
  first rise. At the end of final cycle remove the dough to a lightly
  oiled work space, cover it with a clean towel, and let rest 10
  minutes. Preheat oven to 475F. Roll the dough out to 14" circle on
  pan or pizza peel. Spread the sauce in a thin layer over the dough.
  Sprinkle on the cheese. Slide into oven and bake for 15 to 17 minutes.
  
  Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mystic Pizza ABM
 Categories: Italian, Kooknet, Cyberealm
      Yield: 6 servings
 
    3/4 c  Water; plus
      3 tb Water
      1 ts Olive Oil
      1 ts Salt
      1 ts Sugar
  2 1/2 c  Flour
      2 ts Yeast

MMMMM--------------------------TOPPINGS-------------------------------
      2 tb Olive Oil
           Salt
           Pepper
  1 1/2 c  Pizza Sauce
  1 1/2 c  Mozzarella Cheese; grated
 
  Place all dough ingredients in machine and program for knead and first
  rise. Press start. When dough is finished, transfer to floured work
  surface and let it rest for 5 minutes. Preheat the oven to 400F.
  Roll dough to 11" circle and transfer to baking sheet or pizza peel.
  Brush the olive oil over the surface of the dough and then shake on
  salt and pepper. Spread sauce over the surface and top with
  mozzarella. Bake the pizza for 20 minutes.
  
  Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: A Trio of Pizzas ABM
 Categories: Italian, Main dish, Kooknet, Cyberealm
      Yield: 8 servings
 
MMMMM------------------------PESTO DOUGH-----------------------------
      2 tb Pesto Sauce
  1 1/4 c  Water; (or more if needed)
    1/3 c  Olive Oil
      3 c  Flour
    1/2 c  Cornmeal
  1 1/2 ts Salt
      1 tb Yeast

MMMMM-------------------SUN-DRIED TOMATO DOUGH------------------------
      5    Oil-Packed Sun-Dried
           -Tomatoes with Oil
      2 tb Sun-Dried Tomato Paste
  1 1/4 c  Water; (or more)
    1/3 c  Olive Oil
      3 c  Flour
    1/2 c  Cornmeal
  1 1/2 ts Salt
      1 tb Yeast

MMMMM------------------------GARLIC DOUGH-----------------------------
      2 tb Garlic Paste
  1 1/4 c  Water; (or more)
    1/3 c  Olive Oil
      3 c  Flour
    1/2 c  Cornmeal
  1 1/2 ts Salt
      1 tb Yeast

MMMMM--------------------------TOPPINGS-------------------------------
           Pizza Sauce
    1/2 c  Parmigiano-Reggiano Cheese;
           -grated
 
  Place desired dough ingredients in machine and program for knead and
  first rise. Press start. Dough will be soft at first but become
  firmer. Preheat the oven to 500F with the rack in the center
  position. Turn 17 x 11" pan upside down. Spray with vegetable cooking
  spray. Cut dough in half and cover remaining half with a clean towel.
  Place the other half on the prepared pan and use rolling pin to roll
  the dough evenly to the edge. Have a friend hold the pan or place a
  wet towel underneath. Spread with sauce and sprinkle with cheese.
  Bake for 8 to 10 minutes.
  
  Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fresh Mozzarella, Plum Tomato and Basil Pizzettes ABM
 Categories: Italian, Main dish, Kooknet, Cyberealm
      Yield: 4 servings
 
    1/2 c  Water
      2 tb Olive Oil
      1 pn Pepper
      1 ts Salt
      1 ts Sugar
  1 1/2 c  Flour
      1 ts Yeast

MMMMM--------------------------TOPPING-------------------------------
      1 lb Mozzarella Cheese; grated
      4 lg Plum Tomatoes
      3 tb Olive Oil
      1    Clove Garlic; minced
           Olive Oil; for brushing
           Salt
           Pepper
    1/3 c  Basil Leaves; chopped
 
  Place dough ingredients in pan and program for knead and first rise.
  Prepare toppings while dough is rising. At the end of cycle, transfer
  dough to a lightly floured work surface, cover with a clean towel and
  let rest for 5 minutes. Preheat the oven to 450F with the rack in
  the center position. Lightly flour 2 baking sheets and set them
  aside. Slice mozzarella into thin slices and drain on paper towels if
  needed. Slice the tomatoes into thin slices and set aside. Mix
  together the 3 tb olive oil and mixed garlic.
  
  Cut the dough into 4 pieces and on a lightly oiled surface, roll each
  piece out to a 7" circle. Transfer the circles to the prepared baking
  sheets. Brush the surface of each with the garlic and oil mixture. In
  a spiral, starting 3/4" in from the edge, alternate the cheese and
  tomato slices. Place a slice of cheese and a slice of tomato in the
  center. Brush the top of the cheese and a slice of the tomato in the
  center. Brush the top of the cheese and tomatoes with olive oil.
  Sprinkle with salt and pepper and bake for 12 minutes. The cheese
  will be slightly runny. Remove from the oven and immediately sprinkle
  on the freshly chopped basil and serve immediately.
  
  Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Style Pizzettes ABM
 Categories: Italian, Main dish, Breads, Kooknet, Cyberealm
      Yield: 4 servings
 
      1 c  Water
      1 ts Honey
    1/2 ts Lemon Rind; grated
    1/4 ts Pepper
      1 ts Oregano
      1 ts Salt
  2 3/4 c  Flour
  1 1/2 ts Yeast

MMMMM--------------------------TOPPING-------------------------------
    1/4    Unsalted Butter
    1/4 lb Spinach leaves; rinsed and
           -dried
     14    Kalamata Olives; pitted
    1/2 c  Feta Cheese; crumbled
      2 tb Parsley; chopped
           Salt
           Pepper
      3 tb Olive Oil
 
  Place all dough ingredients in machine and program for knead and first
  rise. Press start. After the first 5 minutes of kneading the dough
  will be firm and pull away from the sides of the machine.  While the
  dough is rising you can prepare the toppings. In a saute pan, heat
  the butter over low heat and cook the spinach long enough for it to
  wilt, about 2 minutes. Remove the pan from the heat and stir in the
  garlic. Set the mixture aside while you assemble the pizzettes.
  
  Preheat the oven to 425F. with the rack in the center position.
  Lightly flour 2 baking sheets and set them aside. When the dough is
  completed, transfer to a lightly floured surface, cover it with a
  clean towel and let it rest for 5 minutes. Divide the dough into 4
  even pieces and roll each piece out to a 6" circle. Transfer the
  circles to the prepared baking sheet. Distribute the spinach over the
  circles followed by the olives and feta cheese. Sprinkle on the
  chopped parsley, salt and pepper. Drizzle a small amount of olive oil
  over the top of each. Bake for 20 minutes, or until the crust is deep
  golden brown and the top is starting to brown.
  
  Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Forum, 07-19-95 Revised for Meal-Master Format by Katherine
  Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Salsa Pizza with Black Bean Crust ABM
 Categories: Italian, Kooknet, Cyberealm, Breads
      Yield: 8 servings
 
    2/3 c  Water
      1 tb Honey
      1    Egg
    1/4 c  Oil
      1 c  Refried Beans
      2 ts Chili Powder
  1 1/2 ts Salt
      3 c  Flour
  1 1/2 ts Salt
      3 c  Flour
    1/2 c  Cornmeal
      1 tb Yeast

MMMMM--------------------------TOPPING-------------------------------
      2 c  Salsa
      1 c  Cheddar and Monterey Jack
           -Cheese; shredded
 
  Place all dough ingredients in machine and program for knead and first
  rise. Press start. The dough will be quite moist but should form a
  ball. At the end of the final cycle, punch down the dough and place
  it on a lightly floured work surface to rest for 5 minutes.  Preheat
  the oven to 475F. On a lightly floured surface, roll the dough out
  to a 17 x 11" rectangle or fit it to your jellyroll pan. Lightly oil
  the pan and place the dough into the pan, stretching it to the edges.
  Spread the dough with the salsa and sprinkle with the cheese. Place
  the pizza in a warm place to rise for 30 minutes, then bake it for 17
  to 20 minutes.
  
  Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baked Samosas ABM
 Categories: Main dish, Kooknet, Cyberealm
      Yield: 8 servings
 
    1/2 c  Evaporated Milk; plus
      2 tb Evaporated Milk; (if needed)
      3 tb Unsalted Butter
      2 ts Sugar
    3/4 ts Salt
  2 1/2 ts Yeast
      3 c  Flour

MMMMM--------------------------FILLING-------------------------------
      1 md Idaho Potatoes; cut into
           -1/2" chunks
      1 c  Frozen Peas
      2 tb Oil
      2    Clove Garlic; finely chopped
      2 ts Fresh Ginger; finely chopped
      1 ts Dried Coriander
    1/2 ts Cumin
    1/4 ts Pepper
    1/4 ts Salt

MMMMM--------------------------TOPPING-------------------------------
      1    Egg; beaten with
      1 tb Water
 
  Place all dough ingredients in machine and program for knead and first
  rise. Press start. The dough will be quite firm but it should be moist
  enough to hold together. Make the filling while the dough is rising.
  Place the potato cubes in a small saucepan and cover with water.
  Bring to a boil over medium high heat, lower the heat to medium and
  continue cooking for 10 minutes, or until they have slightly softened
  but are not cooked through. Add the peas to the boiling water for the
  last minute of cooking. Drain the water from the potato cubes and
  peas.
  
  Heat the oil in a large frying pan set over medium high heat and add
  the onions, garlic and ginger. Saute until the onions are
  translucent. Add the potato cubes, peas, coriander, cumin, pepper and
  salt and stir until well mixed. Remove from the heat and cool
  slightly. Turn the finished dough out on a lightly floured surface
  and divide it into 8 equal balls. Let the balls rest 10 minutes.
  
  Preheat the oven to 350F with the rack in the center position.
  Lightly spray a large baking sheet with vegetable cooking spray. On a
  lightly floured  surface, roll each ball of dough to a 7" circle,
  rolling from the middle toward the edge. Distribute the filling
  evenly among the circles, about 3 heaping tb for each one. Lightly
  moisten the edge of each circle with water and fold over to form a
  semicircle. Press the edges together firmly. Fold the pressed edge
  inward toward the filling and press with you fingertips to seal. Lift
  the samosas onto the prepared baking sheet and generously brush the
  tops with the egg glaze. Bake the samosas for 15 minutes, or until
  they are a rich golden brown. Serve hot from the oven.
  
  Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pizza Rustica ABM
 Categories: Italian, Main dish, Cyberealm, Kooknet
      Yield: 8 servings
 
  1 1/4 c  Milk; plus
      2 tb Milk; (if needed)
      2 tb Olive Oil
      1 tb Rosemary; chopped
      2 ts Salt
      1 tb Sugar
      3 c  Flour
      2 ts Yeast

MMMMM--------------------------FILLING-------------------------------
      1 lb Ricotta Cheese
      2    Eggs
    1/2 c  Romano Cheese; grated
      1 tb Parsley; chopped
    1/2 ts Salt
    1/4 ts Pepper

MMMMM--------------------------TOPPING-------------------------------
     15 sl Salami; thinly sliced
     25    Basil Leaves; coarsely
           -chopped
     16 oz Roasted Red Peppers; drained
     12 sl Provolone Cheese; thinly
           -sliced
           Salt
           Pepper
 
  Place all dough ingredients in pan and program for knead and first
  rise. The dough will be firm and pull away from the side of the
  machine. While the dough is rising, prepare the filling.  In mixing
  bowl, whisk together all the ingredients and refrigerate until you
  are ready to assemble the pizza. Preheat the oven to 400F. with the
  rack in the center position. Grease a 9" springform pan.
  
  When the dough cycle is completed transfer the dough to a lightly
  floured work surface, cover it with a clean towel, and let it rest
  for 5 minutes. Cut the dough in 2 pieces; one piece should be one
  third of the dough and the other piece should be 2/3.  Roll out the
  larger piece to a 14" circle. Line the springform pan with the
  circle. A small amount of dough (1") should overlap the top of the
  pan. Arrange 5 slices of salami on the bottom.
  Spread a third of the ricotta filling over the salami, then sprinkle
  on a third of the basil.  Lay out a third of the peppers. Lay out 4
  slices of provolone.  Repeat this pattern for the next 2 layers. Roll
  out the small piece of dough to a 9" circle. Brush water around the
  rim of the dough already in pan, then fit the 9" circle on top. Trim
  away about 1/2" of the overlapping dough from the bottom circle.
  Crimp together the top and bottom edges.  Brush the top of the dough
  with olive oil and salt and pepper. With a pair of scissors, cut a
  vent in the top crust about 1" in diameter. Bake for 15 minutes at
  400F., then at 350F. for 15 minutes. Remove the pizza from the oven
  and immediately remove the sides of the springform. Cool before
  slicing to allow layers to set.
  
  Source: Pizza Etc from Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken Pasta Salad
 Categories: Poultry, Kooknet, Cyberealm
      Yield: 6 servings
 
     10 oz Uncooked Spiral Pasta
      2 c  Yellow Squash; sliced
      1 c  Red Pepper; diced
      4    Chicken Breasts; skinned,
           -boned and cooked
      1 c  Broccoli Florets
      1 c  Onion; diced
      2    Tomatoes; diced

MMMMM--------------------------DRESSING-------------------------------
    1/2 c  Nonfat Plain Yogurt
      1 tb Lite Miracle Whip
      1 c  Lowfat Milk
      1 pk Good Seasons Salad Dressing
 
  Dice cooked chicken in bite-size pieces.  Boil pasta and lightly steam
  vegetables.  Mix dressing in processor or blender.  Toss everything in
  large serving bowl.  Serve chilled.  Makes 6 main course servings.
  
  Nutritional analysis per serving:  408 calories; 7 grams fat; 5 grams
  fiber; 51 mg. cholesterol; 86 mg sodium.
  
  Source: S.H.A.R.E Colorado June/July 1995 Typed by Sandra May, Fido
  Cooking Conference  07-18-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken Scampi
 Categories: Poultry, Kooknet, Cyberealm
      Yield: 6 servings
 
      2 lb Chicken Legs
     16 oz Chicken Broth
    1/4 c  Margarine or Butter
    1/4 c  Oil
    1/2 c  Onion; finely chopped
      1 tb Garlic; minced
      1    Lemon; juice of
    1/2 ts Salt
    1/4 ts Pepper
      1    Fresh Tomato; chopped
           Buttered Noodles or Cooked
           -Rice
 
  Cook chicken legs in broth until done.  Add water to cover, if
  necessary. Remove chicken, cool.  Skin and remove bones.  Cut into
  1/2" pieces.
  
  Heat butter and oil in a skillet.  Add onion, garlic, lemon juice,
  salt and pepper.  Saute until tender.  Add chicken pieces and tomato
  pieces and heat thoroughly, stirring constantly.  Serve over buttered
  noodles or rice.
  
  Makes 4-6 servings.
  
  Source:  S.H.A.R.E. Colorado May/June 1995 Typed by Sandra May, Fido
  Cooking Conference 07-18-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Navajo Tacos
 Categories: Mexican, Main dish, Kooknet, Cyberealm
      Yield: 1 servings
 
           Hamburger
           Minced onion
           Mexe-beans   or
           Chili beans
           Tomato sauce     or
           Tomato juice
           Chili powder
           Salt and pepper
           Grated cheese
           Lettuce
           Hot sauce
 
  Fry hamburger and onion.  Add beans and season to taste. Add tomato
  sauce, simmer. Serve with grated cheese and lettuce.
  
  Typed by Annette Johnsen Country Recipes from friends and family
  (Mennonite cookbook)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fry Bread 1
 Categories: Mexican, Breads, Kooknet, Cyberealm
      Yield: 1 servings
 
  2 1/2 c  Flour
  2 1/2 ts Baking powder
    1/2 ts Salt
    3/4 c  Half warm water and
           Half milk
           Oil
 
  Mix all except oil and set 1/2 hour. Knead pieces of dough in hands
  until round and thin like a tortilla. Fry in hot oil. Bread should
  puff up and be golden brown.
  
  Typed by Annette Johnsen Country Recipes from Friends and Family
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fry Bread 2
 Categories: Breads, Mexican, Kooknet, Cyberealm
      Yield: 1 servings
 
      4 c  Flour
      4 ts Baking powder
      1 ts Salt
      2 c  Milk
 
  Mix all and roll out. Cut into pieces and fry in deep fat.
  
  Annette Johnsen Country Recipes from Friends and Family
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spiced Pumpkin Cake
 Categories: Cakes, Low-fat, Cyberealm, Kooknet
      Yield: 16 servings
 
  1 2/3 c  All-purpose flour
    1/3 c  Raisins
    1/4 c  Chopped walnuts
      1 ts Baking soda
    1/2 ts Baking powder
      1 c  Canned pumpkin
    1/2 c  Firmly packed dark brown
           -sugar
    1/3 c  Apple juice
    1/4 c  Vegetable oil
  1 1/2 ts Ground cinnamon
      1 ts Ground ginger
    1/4 ts Ground nutmeg
      1    Egg
      1 ts Vanilla extract
           Vegetable cooking spray
      1 ts Powdered sugar
           Lemon rind strips (optional
    1/4 c  Sugar
 
  Combine the first 5 ingredients in a medium bowl and stir well.
  Combine the pumpkin and the next 8 ingredients in a large bowl; beat
  at medium speed of a mixer until well blended.  Gradually add the
  flour mixture; beat at high speed 2 minutes.  Stir in vanilla.
  
  Pour batter into a 6-cup Bundt pan coated well with cooking spray.
  Bake at 350 for 50 minutes or until a wooden toothpick inserted in
  center comes out clean.  Let cake cool in pan 10 minutes on a wire
  rack.  Remove cake from pan, and let cool completely on a wire rack.
  Wrap cake in heavy-duty plastic wrap, and store in freezer for up to
  3 weeks.  To serve, let cake stand at room temperature until thawed.
  Sift powdered sugar over top of cake; garnish with lemon rind if
  desired.  Yield: 16 servings (seving size: 1 slice)
  
  CALORIES 150 (31% from fat);  PROTEIN 2.5g;  FAT 5.1g;  CARB 24.3g;
  CHOL 14mg;  SODIUM 87mg
  
  Source: Cooking Light's Quick & Easy Weeknights
  
  Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Yemen Fatah (Beef)
 Categories: Meats, Cyberealm, Kooknet
      Yield: 8 servings
 
    1/4 c  Oil
      4 md Onions, halved lengthwise
           -and sliced crosswise
      4 cl Garlic, minced
      3 lb Beef, in thin, 1-inch strips
      2 c  Beef broth
      1 ts Oregano
      1 ts Cumin
      1 ts Coriander
    1/2 ts Allspice
           Salt to taste
           Freshly ground black pepper
           -to taste
  1 1/2 c  Couscous, cooked according
           -to package directions
 
  In a medium skillet, heat the oil, and saute the onion and garlic
  until the onion is translucent. Add the beef, and saute the meat,
  stirring it often, just to brown the strips on all sides. Stir in the
  broth, oregano, cumin, coriander, allspice, salt, and pepper, and
  cook the mixture a few minutes longer. Serve the meat mixture, over
  the hot couscous.
  
  Source: Lisa Clarke, adapted from a recipe in "Jane Brody's Good Food
  :       Book", originally Posted by FAYLEN
  
  Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Crockpot Apple Cider
 Categories: Beverages, Cyberealm, Kooknet
      Yield: 20 servings
 
      1 ga Apple Cider
     12    Whole cloves
      3    3-inch cinnamon sticks
      2    Whole nutmegs
      2    Chunks crystalized ginger
 
  Dump all ingredients in crockpot.  Heat on high for 2 hours, and on
  low to keep warm until ready to serve.
  
  Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spiced Applesauce Bread
 Categories: Breads, Cyberealm, Kooknet
      Yield: 1 loaf
 
      1 c  Flour
    1/2 c  Whole wheat flour
    1/2 ts Salt
      1 ts Baking soda
    1/2 ts Nutmeg
    1/2 ts Cinnamon
    1/2 ts Allspice
      1    Egg
    1/4 c  Milk
      1 c  Packed brown sugar
      1 c  Applesauce
    1/2 c  Vegetable oil
 
  Preheat oven to 350.  Lightly coat one loaf pan with vegetable cooking
  spray.  Sift together flours, salt, baking soda, and spices.  Beat
  the egg and milk together.  Add the brown sugar, applesauce, and oil,
  mixing well. Combine with the dry ingredients.  Pour into loaf pan
  and bake for 60 to 90 minutes.  Cool and serve.
  
  Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hungarian Meatballs ala Kooknet
 Categories: Appetizers, Meats, Kooknet, Cyberealm
      Yield: 4 dozen
 
MMMMM-------------------------MEATBALLS------------------------------
      2 lb Ground beef
      1 lg Egg
    1/4 c  Milk
      1 c  Dry bread crumbs
      1 ts Garlic powder
      1 ts Paprika

MMMMM----------------------HUNGARIAN SAUCE---------------------------
  1 1/2 c  Water
      1 c  Blush wine
    1/2 c  Beef broth
    1/2 tb Red wine vinegar
      2 ts Caraway seed
    1/2 c  Milk
  1 1/2 ts Salt
      1 ts Minced onion
    1/4 ts Black pepper
      2 ts Worcestershire sauce
      4 ts Paprika
    1/4 ts Ground marjoram
    1/2 c  Water
      4 tb Flour
 
  Preheat oven to 400 F.
  
  Combine all of the meatball ingredients, except the ground beef in a
  large bowl.  Mix well.  Add the ground beef, and knead until uniform.
  Shape mixture into 1 1/2" balls.
  
  Place meatballs in a lightly greased 13x9x2 baking pan, and cook until
  light brown, about 20 minutes.  Drain excess fat.
  
  Meanwhile, combine the sauce ingredients, except for the last two, in
  a large saucepan.   Add meatballs and bring to a boil.  Reduce heat,
  and cook for 30 minutes, stirring occasionally.  Mix the Flour and
  the remaining Water, and stir into the meatball and sauce mixture.
  Heat to boiling, stirring carefully.  Boil and stir for one minute.
  
  Source:  Lisa Clarke, adapted liberally from a Hungarian Meatball
  recipe
  :        found in GRNDBEEF.ZIP
  
  Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: HOT MULLED CIDER Kooknet
 Categories: Beverages, Cyberealm, Kooknet
      Yield: 32 servings
 
      1 ga Cider or unfiltered apple
           -juice
      2    Apples, thinly sliced
      2    Oranges, thinly sliced
      2 tb Mulled spice mix
      2    Bay leaves
      1 ds Vanilla
           Dark rum or brandy (opt)
 
  Pour apple juice into a large stainless steel or enamel pot. Add the
  sliced apples, oranges, mulled spice mix and bay leaves. Bring to a
  boil, reduce heat and simmer 30 minutes. Add vanilla. Strain into cup
  with a splash of dark run or brandy, if desired. Stir with cinnamon
  sticks.
  
  Makes about 32 4-oz servings,
  
  NOTE: Fresh orange or apple slices may be added before serving. To
  make hot mulled wine, substitute a mellow red wine for apple juice
  and add a few tablespoons of brown sugar, if desired. More juice or
  wine may be added as needed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: AMARETTO CHEESECAKE WITH RASPBERRY SAUCE
 Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts
      Yield: 1 cake
 
           (Crust):
    1/4 c  Butter
      2 c  Chopped almonds
      2 tb Granulated sugar
           (Filling):
     12 oz Cream cheese, softened
    1/2 c  Granulated sugar
      3    Eggs
      1 c  Sour cream
      2 tb Amaretto
    1/2 ts Vanilla
    1/2 ts Almond extract
           (Sauce):
      3 c  Frozen unsweetened
           -raspberries, thawed
      2 ts Amaretto
           Sugar
 
  In 9-inch microwavable quiche dish, shallow round baking dish or deep
  pie plate, melt butter at high (100 per cent power) 1 to 1 1/2
  minutes. Stir in almonds and sugar until evenly coated with butter.
  Press into bottom and sides of dish. Microwave at high 2 to 3 minutes
  or until firm. If necessary, rotate dish during cooking.
  
  Beat cream cheese and sugar until light. Beat in eggs one at a time.
  Add sour cream, 2 tablespoons Amaretto or almond liqueur, vanilla and
  almond extract. Beat until smooth. Pour into baked crust.
  
  Microwave uncovered at medium (50 per cent power) 14 to 18 minutes or
  until cheesecake is almost set in centre. Rotate dish partway through
  cooking, if necessary. Cool on countertop to room temperature, then
  cover and refrigerate until serving time.
  
  Reserve some whole raspberries for garnish. Puree remaining
  raspberries. Push through sieve to remove seeds. Stir 2 tablespoons
  Amaretto or almond liqueur into puree. Add sugar to taste.
  
  To serve, spoon some sauce on to dessert plates. Place slice of
  cheesecake on sauce. Garnish with reserved berries.
  
  If you prefer, use 1 cup graham cracker crumbs with 1/2 cup finely
  chopped almonds for the crust. Use a food processor and pulse to chop
  nuts to an even consistency, rather than a fine powder. Also, you
  could substitute strawberries for the raspberries. To omit liqueur,
  increase almond extract in the filling to 1 teaspoon and use just a
  drop in the raspberry puree.
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BLACK FOREST CHEESECAKE 2
 Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts
      Yield: 1 cake
 
           (Cherry Topping):
      1 lb Frozen unsweetened
           - cherries, thawed
    1/4 c  Kirsch
    1/4 c  (about) Morello cherry
           -syrup or sour cherry syrup
           (Chocolate Crust):
  8 1/2 oz Chocolate wafer cookies
      6 tb (3/4 stick) well-chilled
           -Butter, cut into 1/2-inch
           -pieces
           (Chocolate Filling):
  1 1/2 c  Whipping cream
     12 oz Semisweet chocolate,
           -coarsely chopped
     16 oz Cream cheese, at
           -room temperature
    3/4 c  Sugar
      4    Eggs, room temperature
      1 ts Vanilla
           (Garnish):
      1 c  Whipping cream, well-chilled
      2 tb Sugar
      1 tb Kirsch
           Chocolate curls (optional)
 
  Soak undrained cherries and kirsch in small bowl 6 hours. Thoroughly
  drain cherries in strainer set over medium bowl, shaking
  occasionally, at least two hours. Reserve liquid. Add enough Morello
  cherry syrup to cherry liquid to measure 1 cup. Pour 6 tablespoons
  into heavy 8-inch skillet (reserve remaining liquid for filling).
  Halve cherries and add to skillet. Boil until syrup is thickened and
  mixture resembles preserves, about 6 minutes. (Can be prepared 2 days
  ahead. Chill.)
  
  Generously butter 9-inch springform pan. Finely crush cookies in
  processor, using on/off turns. Cut in butter until mixture begins to
  gather together, using on/off turns. Press crumbs into bottom of pan
  and up sides to 3/4 inch from top; there should be no cracks.
  Refrigerate crust for at least 30 minutes.
  
  Preheat oven to 325 degrees F. Heat 1 1/2 cups cream with chocolate in
  heavy medium saucepan over low heat until chocolate melts, stirring
  constantly. Cool 10 minutes.
  
  Beat cream cheese with 3/4 cup sugar until smooth. Beat in eggs 1 at
  a time until just combined. Beat in chocolate mixture, then remaining
  10 tablespoons cherry liquid and vanilla. Pour into crust. Bake until
  outer 2 inches of cake are firm but center still moves slightly,
  about 1 1/4 hours (top may crack). Cool completely on rack. Top pan
  with paper towels and cover tightly with foil. Refrigerate 1 to 2
  days.
  
  Remove foil, paper towels and pan sides from cake. Spread cherry
  topping over cake. Beat remaining 1 cup cream with 2 tablespoons
  sugar and kirsch to peaks. Spoon into center of cake. Top with
  chocolate curls if desired. (Can be prepared 2 hours ahead and
  refrigerated.) Let stand at room temperature for 15 minutes before
  serving.
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: TRADE WINDS CHEESECAKE
 Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts
      Yield: 1 cake
 
           (Crust):
  1 1/2 c  Finely crushed, crisp
           -coconut macaroon cookies
    1/4 c  (1/3 lb) melted
           -butter or margarine.
           (Filling):
 
    6 oz  Cream cheese
    4 c   Sugar
    4 lg  Eggs
    1 c   Light or regular
  :          -sour cream 1/2 t Grated orange peel
    1 t   Vanilla
  
  :          (Orange Sauce Topping):
    3 T   Sugar
    4 t   Corn starch 2/3 c Orange juice
    3 T   Orange-flavored liqueur
  :          -(or orange juice)
  
  :          (Garnish):
    1 lb  (1 large) firm-ripe mango
  :          Fresh mint (optional)
  
  Mix finely crushed crisp coconut macaroon cookies with melted butter
  or margarine. Press mixture over bottom and about 1 inch up sides of
  a 9-inch cheesecake pan with removable rim. Bake in a 325 degree F.
  oven until lightly browned, about 15 minutes.
  
  In a large mixing bowl, beat cheese and sugar until creamy. Add eggs,
  1 at a time, beating well after each addition. Add sour cream,
  liqueur, vanilla; beat until blended. Pour over crust. Bake in a 325
  degree oven until center of cake jiggle only slightly when gently
  shaken, 45 to 50 minutes. Cool completely on a rack. (If made ahead,
  cover and chill up until the next day.)
  
  In a 2 to 3-quart pan, sugar and corn starch. Stir in  orange juice
  and orange-flavored liqueur (or orange juice). Stir over high heat
  until boiling. Cool to lukewarm.
  
  Spoon about 1/3 of the lukewarm orange sauce over cheese cake, to
  within 1 inch of sides. Peel mango. Cut fleshy cheeks off each side
  of pit, then cut off remaining fruit. Cut mango into thin slices 4 to
  5 inches long. Arrange over cheesecake, overlapping slightly. Spoon
  remaining sauce over fruit and cake to within about 1/4 inch of side.
  Cover; chill until sauce is set, about 30 minutes or up to 8 hours.
  
  Run a knife around inside edges of pan. Remove pan rim. Garnish with
  mint. With a sharp knife, cut cake into wedges.
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: TRIPLE LAYER CHOCOLATE CHEESECAKE
 Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts
      Yield: 1 cake
 
           (Crust):
    3/4 c  Sliced blanched almonds
           (Filling):
      4 oz Swiss milk chocolate
           -finely chopped
      4 oz Swiss white chocolate
           -finely chopped
      4 oz Swiss dark chocolate
           -finely chopped
      2 lb Neufchatel cheese softened
  1 3/4 c  Granulated sugar
      4 lg Eggs - room temperature
    3/4 c  Heavy cream
           (Glaze):
      4 oz Semisweet chocolate,
           -finely chopped
    1/2 c  Heavy cream
 
  Foil wrap bottom of 10 x 3 springform pan. Generously butter bottom
  and sides of pan. Crush 1/4 cup almonds in your hand and press onto
  the bottom of the pan. Refrigerate.
  
  Melt chocolates separately.
  
  Beat cheese 3-5 minutes until smooth and creamy. Beat in sugar. Beat
  in eggs on medium speed one at a time, beating well after each
  addition. Beat in cream until well blended.
  
  Measure out a scant 2-1/3 cup of cheesecake batter and fold in milk
  chocolate just until combined. Pour into prepared pan.
  
  Divide remaining batter in half and add white chocolate to half and
  dark chocolate to half. Pour white mixture gently on top of milk
  chocolate layer. Gently top with dark chocolate layer.
  
  Place pan in roasting pan on middle rack of 325 degree F. oven. Pour
  boiling water in roaster halfway up springform. Bake for 1 hour and 45
  minutes to 2 hours until set. Turn off oven and let cheesecake sit
  with door closed another hour. Remove and cool to room temperature.
  Refrigerate at least 5 hours.
  
  Bring cream to a boil. Pour over chocolate and let sit for 30 seconds
  until chocolate melts. Whisk smooth. Pour glaze on top of cake and
  use a small spatula to spread evenly. Refrigerate 10 minutes to set
  the glaze.
  
  Remove cake from pan and press remaining almonds around the sides.
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: TUXEDO CHEESECAKE
 Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts
      Yield: 1 cake
 
           (Crust):
      2 tb Butter
      1 c  Chocolate wafer cookie
           -crumbs
    1/2 c  Chopped pecans
     12    (1 oz each) squares
           -semi-sweet chocolate
    1/3 c  Heavy cream
           (Filling):
  1 1/2 lb Cream cheese, softened
  1 1/4 c  Sugar
      6 lg Eggs
    1/2 c  Heavy cream
    1/4 c  Sour cream
  1 1/2 ts Vanilla
 
  Butter bottom and sides of a 9-inch springform pan. Melt 1 tablespoon
  butter and add cookie crumbs to it. Press crumbs in bottom of
  springform pan; sprinkle with nuts.
  
  Melt chocolate in double boiler; stir in 1/3 cup cream and 1
  tablespoon butter. Drizzle 3 tablespoons of chocolate mixture over
  nuts (reserve the rest for filling).
  
  In a large bowl, beat cream cheese and sugar; add eggs one at a time.
  Blend in 1/2 cup heavy cream, sour cream and 1 teaspoon vanilla. Pour
  3 cups of mixture into another container and add 1/2 teaspoon
  vanilla. Add reserved melted chocolate mixture to cream cheese
  mixture remaining in bowl. Pour all but 3 to 4 tablespoons chocolate
  mixture over prepared crust. Pour vanilla layer over chocolate layer.
  Drop reserved chocolate by teaspoons over top. With a knife gently
  swirl to create a marbled effect.
  
  Take a large sheet of heavy-duty aluminum foil, wrap it around the
  bottom of springform pan to make a waterproof seal. Place springform
  pan in a 9 x 13 inch pan and fill outer pan half full of water. Place
  in 300 degree F. oven and bake for 2 to 2 1/2 hours until cheesecake
  is set. Cool; chill overnight and serve.
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Classic Sticky Buns
 Categories: Cyberealm, Desserts, Breads, Kooknet
      Yield: 2 dozen
 
  1 1/2 c  Water [lukewarm 110f]

MMMMM-----------------------FOR THE DOUGH----------------------------
    1/4 c  Brown sugar [may use maple
           -sugar if available]
      1 tb Active dry yeast
      2 md Eggs
    1/4 c  Dry milk powder
    1/4 c  (stick) butter [melted]
      1 c  KA white whole wheat flour
      2 ts Salt
      5 c  KA all purpose flour [use
           -more or less as desired]

MMMMM----------------------FOR THE FILLING---------------------------
    1/4 c  (stick) butter [melted]
      2 ts Cinnamon
    1/4 c  Brown sugar [use maple if
           -desired and available]
    1/2 c  Raisins
    1/2 c  Chopped walnuts or pecans

MMMMM----------------------FOR THE TOPPING---------------------------
      1 lb Brown sugar
    3/4 c  Light corn syrup
 
  1)      Make a smooth supple dough by hand or machine and let it rise
  :       for 1 hrs.. Punch it down and roll into a 12" X 24"
  :       rectangle... 2) Brush the dough with the melted butter
  :       and then sprinkle on the filling ingredients... 3) Grease a
  14" round pan and add the topping ingredients.
  :       Then roll up the dough from the long side (jelly roll
  :       style) and cut up into 1" thick slices and then place
  :       the slices in the pan, cover and let rise for 30 min.. 4)
  Bake in a preheated 350 oven for 30 to 35 min., using
  :       foil to prevent over browning. Carefully invert onto a
  :       cooling rack and let cool slightly before serving...
  
  Source: The King Arther Flour Baker's Catalogue (dist. by Sands,
  Taylor & Wood in Norwich , Vt.) and formated to MM format by Fred
  Goslin in Watertown NY, on Cyberealm Bbs, home of Kooknet @ (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Key Lime Pie (Cheesecake)
 Categories: Cyberealm, Desserts, Cheesecake, Pies, Kooknet
      Yield: 1 pie
 
MMMMM-----------------------FOR THE CRUST----------------------------
      2 c  Graham cracker crumbs
      2 tb Sugar
    1/2 c  (1 stick) butter [melted
           & cooled]

MMMMM----------------------FOR THE FILLING---------------------------
      8 oz Cream cheese [softened]
     15 oz Sweetened condensed milk
    1/3 c  Key lime juice
    1/8 ts Lime oil (optional but good]
      1 c  Sour cream
 
  To prepare the crust...
         1) Combine all of the crust ingredients and press into a 9"
  pie pan or spring form pan. Bake @ 350 for about 20 min. or `til
  nicely golden brown, then set aside to cool...
  
  To make the filling...
         2) In a medium size bowl, thoroughly mix together the cream
  cheese and the milk, then blend in the Key lime juice and lime oil
  (if used)...
         3) Beat in the sour cream and mix `til smooth, pour into the
  prepared crust and refrigerate for at least 2 hours before serving...
  
  Source: Jonathan W. Brown Ft. Covington, N.Y... Found in the King
  Arther Flour Baker's Catalogue (dist by Sands, Taylor & Wood in
  Norwich Vt.) Formatted to MM format by Fred Goslin in Watertown N.Y.
  on Cyberealm Bbs, home of KookNet @ (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Take a Holiday Ham
 Categories: Cyberealm, Meats, Kooknet
      Yield: 1 ham
 
      1 tb Flour
      1    Reynolds oven cooking bag
           (19'x23') turkey size
     10 lb Ham half [bone in & fully
           -cooked]
           Whole cloves
           Pineapple slices
 
  Pre-heat oven to 325
  
  1)      Shake the flour in the cooking bag and them place it in a
  large roasting pan that is at least 2" deep. 2) Remove the skin and
  trim the fat from the ham leaving a thin layer, then lightly score
  the surface of the ham and stud with the cloves, and place in the
  bag... 3) Close the bag and seal with the nylon tie; make 6 " slits
  in the top, then insert a meat thermometer into the meat through one
  of the slits. 4) Bake for 2 to 2 hrs or `til the thermometer 140...
  Garnish with pineapple and serve...
  
  Variation... Pineapple glazed Ham
  :       In the recipe above, substitute a 12 to 16 lb fully cooked
  whole ham "bone in"... Combine 1 20oz can of crushed pineapples, cup
  of apple jelly, 2 tbs of lemon juice, 1 tb corn starch, and 1/8 ts of
  cinnamon, in a saucepan over med heat and, stir `til the starch
  dissolves... Bring to a boil and simmer for one min... Pour the sauce
  over the ham in the bag and then bake for 2 to 3 1/4 hrs... NOTE The
  sugar in the sauce will cause the inside of the bag to darken in
  color. This is a normal occurrence and doesn't indicate that the bag
  is burning...
  
  Source: Reynolds Oven Cooking bags  Formatted to MM specs by Fred
  Goslin in Watertown NY on CYBEREALM BBS, home of KOOKNET @ (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cheesecake Bars
 Categories: Cookies, Cyberealm, Kooknet
      Yield: 32 bars
 
      1 c  All purpose flour
    1/3 c  Packed brown sugar
      5 tb Softened butter
    1/2 c  Finely chopped pecans
      1 pk 8 oz softened cream cheese
    3/4 c  Sugar
    1/2 c  Libby's solid pack pumpkin
      2 ea Eggs, lightly beaten
  1 1/2 ts Ground cinnamon
      1 ts Ground allspice
      1 ts Vanilla
 
  Combine flour and brown sugar in medium bowl.  Cut in butter to make a
  crumb mixture.  Stir in nuts.  Set aside 3/4 cup mixture for topping.
  Press remaining mixture into bottom of 8x8x1 1/2 " Pan.  Bake in 350
  preheated oven for 15 minutes.  Cool slightly.  Combine cream cheese,
  sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in large mixer
  bowl. Blend until smooth.  Pour over baked crust.  Sprinkle with
  reserved topping. Bake an additional 30 to 35 minutes.  Cool before
  cutting into 1x2 bars.
  
  Converted to Meal Master by Tim Hoistion @ SoftSolutions Computer
  Consultants, Watertown, NY (315) 785-5408 and Posted to Cyberealm
  BBS, home of Kooknet (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mini Cheesecakes #2
 Categories: Kooknet, Cyberealm, Cookies, Cheesecake
      Yield: 1 dozen
 
  1 1/2 c  Graham cracker crumbs
    1/4 c  Sugar
    1/4 c  Melted butter
      3 pk Cream cheese
      1 cn Sweetened condensed milk
      3    Eggs
      2 ts Vanilla extract
      1 cn 21oz pie filling, any flavo
 
  Preheat oven to 350.  Combine crumbs, sugar and margarine.  Press
  equal portions onto bottoms of 24 lightly greased muffin cups.  In
  large mixer bowl, beat cheese until fluffy.  Gradually beat in
  condensed milk until smooth.  Add eggs and vanilla; mix well.  Spoon
  equal amounts of mixture into prepared cups.  Bake 20 minutes or
  until set. Cool. Chill, Top with filling.  Store refrigerated.
  
  Posted by Tim Hoistion, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mediterranean Meatballs
 Categories: Kooknet, Cyberealm, Meats, Appetizers
      Yield: 4 servings
 
      1 lb Ground beef, crumbled
      3 tb Unseasoned dry bread crumbs
      1 lg Egg
      1 ts Dried parsley flakes
    1/2 ts Dried mint leaves, crushed
    1/4 ts Dried rosemary leaves,
           -crushed
    1/4 ts Pepper

MMMMM---------------------------SAUCE--------------------------------
      2 tb Margarine
    1/4 ts Garlic powder
      1 ts Dried parsley flakes
 
  1.  Combine all the meatball ingredients in a medium bowl.  Shape
  mixture into 12 meatballs.
  
  2.  Place the margarine, garlic powder and parley in a 1-cup measure.
  Microwave at High for 45 seconds to 1 minute, or until butter melts.
  Dip meatballs in margarine mixture to cover and place on a roasting
  rack.
  
  3.  Microwave at High for 15 to 18 minutes, or until meatballs are
  firm and no longer pink in the center, rotating rack and rearranging
  meatballs twice during cooking time.  If desired, serve with hot
  cooked rice or couscous.
  
  Source: Lisa Clarke, adapted from "Quick & Easy Microwaving Ground
  Beef"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: "Brown Bag" French Apple Pie
 Categories: Cyberealm, Desserts, Pies
      Yield: 1 pie
 
MMMMM------------------------FOR THE PIE-----------------------------
  1 1/2 c  All-Purpose Flour
    1/2 ts Salt
    1/2 c  Shortening
      5 tb ICE Water
      8 c  Apples [peeled & sliced]
    1/4 c  Granulated Sugar
      2 tb All-Purpose Flour
    1/2 ts Nutmeg, Ground
      2 tb Lemon Juice
      1 ts Cinnamon, Ground

MMMMM----------------------FOR THE TOPPING---------------------------
    1/2 c  Granulated Sugar
    1/2 c  All-Purpose Flour
    1/3 c  Butter
      1 lg Paper Bag
           Vanilla Ice Cream
 
  Preheat the oven to 400 degrees.
  
  To make the pie: 1) Combine the first measure of flour, salt and
  shortening using a pastry blender until the mixture resembles coarse
  crumbs, then stir in the water a little at a time, using a fork, and
  form the dough into a ball.
  
  2) Roll out the pastry dough on a lightly floured board. Roll to an
  11" or 12" diameter and fit into a 9" pie pan fluting the edges.
  
  3) Combine the sugar, the second measure of flour, the cinnamon, the
  nutmeg and the lemon juice in a large bowl then toss the apple slices
  in the mixture and arrange them in the pie crust.
  
  To make the topping: 4) Combine the sugar and flour in a bowl and cut
  in the butter using a pastry cutter then sprinkle the topping over
  the apple filling.
  
  5) Place the pie in the LARGE paper bag and place the paper bag on a
  baking sheet and loosely fold the open end of the bag under. Bake
  until the apples are tender (50-60 minutes).
  
  6) Carefully remove the pie from the bag ~ CAUTION: WATCH OUT FOR THE
  STEAM COMING OUT OF THE BAG!
  
  7) Serve warm with generous portions of vanilla ice cream.
  
  Source: Found on the internet and formatted to MM format by Fred
  Goslin in Watertown NY, on Cyberealm Bbs, home of KookNet @ (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peach-Rhubarb Crisp
 Categories: Cyberealm, Desserts, Fruits
      Yield: 8 servings
 
      1 cn (29oz) Peach slices
      2 c  Rhubarb [unsweetened/frozen
           & sliced]
    1/4 c  Rolled oats [quick cooking]
    1/4 c  Brown sugar [packed]
      2 tb Flour
    1/4 ts Cinnamon
      2 tb Butter
    1/4 c  Coconut
           Vanilla ice cream
 
  1)      Drain the peaches reserving 1/3 c of syrup. Then in a 1 qt.
  (preferably) glass baking dish, combine the peaches, reserved syrup,
  and the rhubarb; set aside...
  
  2)      In a small mixing bowl, combine the oats, brown sugar, flour,
  and cinnamon, then cut in the butter `til the mixture resembles
  coarse crumbs. Stir in the coconut and sprinkle over the fruit...
  
  3a)     Bake uncovered, in a 350 oven for 25 to 30 min. or `til
  fruit is heated through and topping is crisp...
                                     *OR* 3b) Micro-cook, uncovered, on
  100% power (high) for 8 to 10 min. or `til fruit is heated through,
  turning baking dish 90 twice during cooking...
  
  4)      Serve warm with the vanilla ice cream...
  
  Source: Found in Chef Freddy's junk drawer and formatted to MM format
  by Fred Goslin in Watertown NY. on Cyberealm Bbs, home of KookNet @
  (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kate's Pear Crisp
 Categories: Cyberealm, Desserts, Fruits
      Yield: 6 servings
 
      6 c  Pears [peeled & sliced]
      1 ts Ground ginger
      1 c  Rolled oats (not instant)
    1/3 c  Flour
    1/3 c  Butter [softened]
    1/3 c  Brown sugar
      1 ts Ground ginger
  1 1/2 c  All-Purpose Flour
 
  1)    Peel, core and slice pears.  Grease a baking dish, and toss the
  pear slices in it with the ginger.
  
  2)    Mix together the topping ingredients with a fork or a pastry
  cutter, and sprinkle on top of the fruit.
  
  3)    Bake at 375 degrees C for approx. 35 minutes, until the top is
  browned, and pears are juicy and bubbly.
  
  Source: Found on the internet and formatted to MM format by Fred
  Goslin in Watertown NY, on Cyberealm Bbs, home of KookNet @ (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fuzzy Navel UpsideDown Cake
 Categories: Cyberealm, Desserts, Cakes
      Yield: 1 cake
 
MMMMM------------------------FOR THE CAKE-----------------------------
    1/2 c  Brown sugar [firmly packed]
      1 cn (29oz) Sliced peaches
           [drained]
      8    Maraschino cherries [halved]
      1    Yellow cake mix w/pudding
           (18oz)
      1    3oz vanilla instant pudding
           Mix
    3/4 c  Orange juice
    1/2 c  Oil
    1/4 c  Peach schnapps
      1 tb Orange peel [grated]
      4    Eggs

MMMMM-----------------------FOR THE SAUCE----------------------------
      2 tb Butter [melted]
      2 tb Peach schnapps
    1/8 ts Cinnamon

MMMMM----------------------FOR THE TOPPING---------------------------
      1 c  Whipping cream *or*
      1 lg Tub CoolWhip
      1 ts Confectioner's sugar
      2 tb Peach schnapps
 
  Pre-heat oven to 350... To make the cake... 1) Grease and flour a 12c
  fluted tube pan and sprinkle the brown sugar evenly in the bottom.
  Arrange the peach halves in the grooves of the pan on top of the
  brown sugar and then place the cherry halves between the peaches...
  2) In a large mixing bowl, mix all of the CAKE ingredients and mix @
  low speed `til moistened, then @ high speed for 2 min... 3) Pour the
  batter into the pan over the fruit and bake in pre-heated oven for 50
  to 65 min. or `til wooden pick comes out clean. [Cake crust may
  become very dark so if necessary cover cake loosely with foil] Cool
  for at least 15 min. and remove from pan... To make the sauce... 4)
  In a small bowl combine all of the SAUCE ingredients and mix `til
  well blended. Then with a long tined fork CAREFULLY pierce the top of
  the cake between the peaches and spoon the sauce over the top of the
  cake... To make the topping... 5) In yet another small bowl, combine
  all of the ingredients (cool whip may be substituted for whipping
  cream) mix well `til soft peaks form... 6) Serve over the cake
  (preferably warm, but cool is not bad either)
  
  Source: Found in Chef Freddy's junk drawer and formatted to MM format
  by Fred Goslin in Watertown NY on, Cyberealm Bbs, home of KookNet @
  (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple Dumpling
 Categories: Cyberealm, Desserts, Fruits
      Yield: 6 servings
 
      1    Pastry for 2-crust pie
      6    Apples [peeled & cored]

MMMMM-----------------------FOR THE SYRUP----------------------------
      1 c  Granulated white sugar
      2 c  Water
      3 tb Butter (Softened)
    1/4 ts Cinnamon
    1/4 ts Nutmeg

MMMMM----------------------FOR THE FILLING---------------------------
    1/2 c  Granulated white sugar
  1 1/2 ts Cinnamon
  1 1/2 ts Nutmeg
      2 tb Butter (softened)
           Vanilla Ice cream
 
  Pre-heat oven to 450 1) Roll pastry slightly less than 1/8" thick.
  Cut into seven inch squares. 2) Bring syrup ingredients to boil. Boil
  3 min. Put apple on center of each pastry square. Fill with mixture
  of sugar, cinnamon, nutmeg. 3) Dot each with teaspoon of butter.
  Bring points of pastry up over apple and overlap. Place in a baking
  pan separated slightly and pour one cup of the hot syrup mixture
  around dumplings. Bake at 425 for 45 min. Just before serving pour
  rest of warm syrup over dumplings and serve with the ice cream.
  
  Variation: Peach Dumplings: use 3 large peaches, peeled and pitted (in
  place of apples)
  
  Put peach half on center of each square and proceed as for apple
  dumplings above.
  
  Source: Found on the internet and formatted to MM format by Fred
  Goslin in Watertown NY, on Cyberealm Bbs, home of KookNet @ (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Golden Egg Bread (ABM) from Katherine Smith
 Categories: Breads, Kooknet, Cyberealm
      Yield: 1 loaf
 
      1 pk Yeast
      3 c  Bread Flour
      4 tb Sugar
      2    Eggs
      6 tb Corn Oil
  1 1/2 ts Salt
    3/4 c  Warm Water
 
  All ingredients except the water should be at room temperature before
  starting.
  
  Add the ingredients to the pan according to the manufacturer's
  instructions.
  
  Select "White Bread"
  
  Press "start".
  
  Courtesy of Joel Ehrlich Typos courtesy of Wesley Pitts
  
  Posted by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cooking Light's Sweet Potato Casserole
 Categories: Cyberealm, Low-cal, Low-fat, Side dishes
      Yield: 8 servings
 
MMMMM---------------------FROM LINDA FIELDS--------------------------

MMMMM-----------------CYBEREALM BBS 315-786-1120----------------------
      3 c  Mashed cooked sweet potatoes
           (about 2 1/4 pounds)
    1/3 c  Firmly packed brown sugar
    1/3 c  Skim milk
      2 tb Reduced calorie stick melted
           .margarine
      1 ts Vanilla
    1/2 ts Salt
      2    Egg whites, lightly beaten
           Vegetable cooking spray
    1/2 c  Firmly packed brown sugar
    1/4 c  Flour
      2 tb Chilled reduced-calorie
           .stick margarine
    1/3 c  Chopped pecans
 
  Combine the first seven ingredients in a bowl and stir well.  Spoon
  sweet potato mixture into an 8" square baking dish coated with
  cooking spray.
  
  Combine 1/2 cup brown sugar and flour in a bowl, and cut in 2
  tablespoons chilled margarine with a pastry blender or 2 knives until
  the mixture resembles coarse meal.  Stir in the chopped pecans, and
  sprinkle over the sweet potato mixture.  Bake at 350F for 30 minutes.
  Serving size = 1/2 cup.
  
  Calories:  273 per serving; Protein 3.5 gm; Fat 7.4 gm; carb 49.8 mg;
  fiber 3.3 gm; chol 0 mg; iron 1.3 mg; sodium 242 mg; calc 56 mg.
  
  Source:  Cooking Light Magazine, November/December 1995
  Typed in MM format by Linda Fields, Cyberealm BBS Watertown, NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cooking Light's Bread Stuffing
 Categories: Cyberealm, Side dishes, Low-cal, Low-fat
      Yield: 10 servings
 
MMMMM---------------------FROM LINDA FIELDS--------------------------

MMMMM-----------------CYBEREALM BBS 315-786-1120----------------------
      1    (16 oz) load French bread,
           .cut into 1 inch cubes
      3 tb Reduced-calorie stick
           .margarine
  1 1/2 c  Chopped celery
    3/4 c  Chopped onion
    1/4 c  Water
    1/2 ts Salt
    1/2 ts Rubbed sage
    1/2 ts Dried thyme
    1/4 ts Pepper
      1    (10 1/2 oz) can low-salt
           .chicken broth
           Vegetable cooking spray
 
  Place bread cubes in a layer on a jelly-roll pan.  Bake at 350F for 12
  minutes, or until toasted; place in a bowl.  Melt margarine in a
  saucepan over medium heat.  Add celery and onion; saute 10 minutes.
  Remove from heat; stir in water and next 5 ingredients (water through
  broth).  Add the bread cubes, tossing to coat; spoon into a 2 qyart
  caserole coated with cooking spray.  Cover; bake at 375F for 30
  minutes.  Serving size = 1/2 cup.
  
  Calories:  162; protein 4.7 gm; fat 3.4 gm; carb 27.3 gm; fiber 1.6
  gm; chol 1 mg; iron 1.3 mg; sodium 439 mg; calc 32 mg.
  
  Source:  Cooking Light Magazine, Nov/Dec 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Decadent Chocolate Bread Pudding
 Categories: Cyberealm, Mom's best, Puddings, Desserts
      Yield: 12 servings
 
  1 1/4 c  Heavy cream
    1/2 c  Plus 2 T sugar
     10 oz Finely chopped semi-sweet
           .chocolate or chips
      6    Egg yolks
      5 oz Butter, room temp, cut
           .into small pieces
      6    Egg whites
      5 tb Sugar
      1 tb Vanilla
  2 1/2 c  1/4" diced white bread
 
  1. Bring the sugar and cream to a boil, and remove from the heat.
  2. Add the chopped chocolate (or chocolate chips) stirring until
     completely melted and blended well.
  3. Add yolks, one at a time, beating well after each.
  4. Stir in the butter until melted.
  5. Whip the egg whites until soft peaks form.  Add sugar when just
     starting to turn white, and then add vanilla and whip until stiff.
  6. Gently fold in the chocolate mixture.  Pour over prepared bread in
  a
     buttered 9 x 11 inch pan.  Gently squeeze chocolate mixture into
  the
     bread with hands until completely mixed.  Let sit for 30 minutes or
     so as to absorb the mixture.  Add more cream if too dry.
  7. Bake in a 350F oven in a hot water bath (halfway up the sides of
  the
     pan) for 45 minutes.  Let cool slightly.
  8. Cut into wedges, or cubes loosely piled together.  Serve with
     whipped cream.
  
  Lin's Notes:  I used sourdough bread instead of white bread and it was
  wonderful! I also used 12 oz of semisweet chocolate chips instead of
  finely chopped chocolate, and it worked well.  We also like vanilla in
  our home, so I used 2 tsp. instead of one.
  
  Source:  The Iroquois Hotel on the Beach, Mackinac Bay, Michigan
  from Donna Hamilton's Gracious Country Inns and Favorite Recipes
  
  Typed in MM format by Linda Fields, Cyberealm BBS Watertown, NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Low-Fat Green Bean Casserole
 Categories: Cyberealm, Vegetables, Low-fat, Low-cal
      Yield: 8 servings
 
           Vegetable cooking spray
    1/4 c  Finely chopped onion
      2 tb Flour
      1 c  Skim milk
    1/2 c  Shredded reduced fat Swiss
           .cheese
    1/2 c  Low fat sour cream
      1 ts Suagr
    1/2 ts Salt
      2    9 oz. packages frozen French
           .style green beans, thawed
           & drained
  1 1/2 c  Herb seasoned stuffing mix
      2 ts Margarine, melted
      1    Egg white, lightly beaten
 
  Coat a medium saucepan with cooking spray, and place over medium heat
  until hot.  Add onion; saute 5 minutes or until tender.  Add flour,
  and cook 1 minute, stirring constantly.  Gradually add the milk,
  stirring until blended.  Stir in cheese, sour cream, sugar and salt;
  cook 5 minutes or until thickened and bubbly, stirring constrantly.
  
  Place green beans in an 8 inch square baking dish; pour the sauce
  over the beans.  Combine stuffing mix, margarine, and egg white in a
  bowl; stir well and sprinkle over green bean mixture.  Bake at 350F
  for 25 minutes or until thoroughly heated.  Serving size - 1/2 cup.
  
  Calories per serving:  139; protein 6.9 gm; fat 4.7 gm; carb 18.7 gm;
  fiber 2.1 gm; chol 11 mg; iron .8 mg; sodium 382 mg; calc 169 mg.
  
  Source:  Cooking Light magazine Nov/Dec 1995
  Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chef Freddy's Cream of Mushroom Soup
 Categories: Cyberealm, Soups/stews
      Yield: 4 servings
 
      1 lb Mushrooms (fresh)[sliced
           & sauted]
      2 tb Butter
      4 c  Milk [2%]
    1/2 c  Flour
      4 tb Butter
    1/4 ts Garlic powder
    1/2 ts Onion powder
    1/4 ts Sweet basil
           Salt and pepper to taste
 
  1)      Saute the sliced mushrooms in 2 tb of butter `til the
  mushrooms are golden brown and set aside... 2) Prepare a roux by
  melting the butter and then adding the flour a little at a time only
  `til the butter will take no more flour... add the spices and then
  the milk wisking `til there are no lumps... 3) Bring to a slow boil
  and add the mushrooms and continue heating `til they are heated
  through... 4) Season with the salt and pepper to taste and serve...
  
  Source: Created out of necessity by Chef Freddy at the SoftSolutions
  corporate dining room... Posted for you by Fred Goslin in Watertown
  NY on Cyberealm Bbs, @ (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Original Green Bean Casserole
 Categories: Cyberealm, Side dishes, Casseroles
      Yield: 6 servings
 
      1 cn Cream of mushroom soup
           [condensed]
    1/2 c  Milk
      1 ts Soy sauce
        ds Pepper
      4 c  Cut green beans [cooked]
      1 cn FRENCH'S French fried onions
 
  Pre-Heat oven to 350... 1) In a 1 qt casserole combine all of the
  ingredients except  of the french fried onions and then bake in
  preheated oven for 25 min...
  
  2)      Remove from oven and stir. Then sprinkle the remaining onions
  over the top of the beans and return to the oven for 5 more min. `til
  the onions are golden (not scorched), remove and serve...
  
  Source: From Helen L. Goslin and formatted to MM format by Fred
  Goslin in Watertown NY on Cyberealm Bbs at (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Double Layer Pumpkin Pie
 Categories: Cyberealm, Desserts, Pies
      Yield: 8 servings
 
      4 oz Philly Cream Cheese
           [softened]
      1 tb Milk
      1 tb Sugar
  1 1/2 c  CoolWhip [thawed]
      1    Graham cracker pie crust
           [prepared]
      1 c  Milk [cold]
      1 cn (16oz) pumpkin
      2 pk Vanilla flavored Jell-o
           Pudding & Pie filling
      4 ts Pumpkin pie spice
 
  1)      Mix the cream cheese, 1 tb milk, and the sugar in a large
  bowl with a wire whisk `til smooth, then gently stir in the whipped
  topping and  of the pumpkin pie spice. Spread on the bottom of the
  prepared pie crust...
  
  2)      Pour 1 c cold milk into a bowl and add the pumpkin, pudding
  mixes, and the remainder of the spices beating with wire whisk `til
  well mixed (it will be thick). Then spread over the cream cheese
  layer in the prepared pie crust...
  
  3)      Refrigerate for at least 4 hrs. `til set then garnish with
  additional whipped topping before serving...
  
  Source: Snagged off of a coupon and formatted to MM format by Fred
  Goslin in Watertown NY on Cyberealm Bbs at (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Double Pear Crisp
 Categories: Cyberealm, Desserts, Low-fat
      Yield: 4 servings
 
      4    Ripe,Juicy Pears,sliced
      5    Dried Pears
  1 1/2 c  Pearjuice
      1    Cinnamonstick
  1 1/2 c  Oatmeal
    1/2 ts Cinnamon
    1/4 c  Maple Syrup
 
  1.Simmer the dried pears in the pearjuice with the cinnamon stick
    until soft. Slice into strips and layer, with the fresh pears in
    a bakingpan (small, square one) . 2.Mix oats, cinnamon and syrup
  together, add a little pearjuice so the
    mixture will be moist but not wet. 3.Spread the oatmix on top of
  pears and bake at 350 degrees for about 40
    minutes (watch to avoid burning)
    by Kalpana Schankbar Typed by Brigitte Sealing
  
  Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Low-Fat Banan bread
 Categories: Cyberealm, Breads
      Yield: 1 bread
 
    2/3 c  Brown sugar
    1/3 c  Hot, strong coffee
  1 1/2 c  Mashed, overripe Bananas
      3    Egg Whites
      1 ts Vanilla
      1 c  White flour
      1 c  Whole wheat flour
  1 1/2 ts Baking powder
    1/2 ts Salt
    1/4 ts Baking soda
 
  1. Preheat oven to 350. Spray Pam in a 9 X 5 bread pan. 2.In a bowl,
  dissolve brown sugar in coffee; stir in bananas. 3.In a large bowl
  whisk together egg whites and vanilla. 4.Add banana mixture. 5.In a
  separate bowl mix together the flours and baking powder, salt
    and baking soda. 6.Add to the banana mix and stir until just
  combined. 7.Pour in pan and bake 40-50 minutes, when toothpick
  inserted comes out
    clean. Let cool on a rack for 10 minutes. Invert and let cool
  completly. From the Fat-free food conference on the Internet
  
  Typed by Brigitte Sealing Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Banana Bread #4
 Categories: Cyberealm, Breads
      Yield: 1 loaf
 
  1 3/4 c  Unbleached flour
  2 3/4 ts Baking powder
    1/2 ts Salt
    1/3 c  Shortening
    2/3 c  Sugar
      2    Eggs
      4    Bananas
           -very ripe, mashed
    1/2 c  Chopped pecans or walnuts
           -optional
 
  Preheat oven to 350 degrees
  
  Sift together flour, baking powder, and salt.  Beat shortening in
  mixer until creamy. Add sugar and eggs, continue beating at medium
  speed one minute. Add bananas to egg mixture.  Mix until blended.
  Add flour mixture, beating at low speed only until blended.  Turn
  into buttered loaf pan and bake for 1 hour or until toothpick
  inserted in center of loaf comes out clean.
  
  Notes: Substitute cream cheese for shortening.  For spicy version,
  add 1/2 tsp cinnamon, 1/4 tsp mace and 1/4 tsp nutmeg to flour
  mixture.
  
  Recipe By: Marge Clark Serving Size: 10
  
  * The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lisa's Banana Quick Bread
 Categories: Breads, Cyberealm
      Yield: 4 sm loaves
 
  1 1/2 c  Flour
    1/2 ts Salt
      1 c  Sugar
      1 ts Baking soda
    1/2 c  Vegetable oil
      2    Eggs, beaten
      3    Ripe bananas, mashed
    1/2 ts Cinnamon
    1/2 ts Ginger
 
  Preheat oven to 325. Coat 4 small loaf pans with vegetable cooking
  spray. Combine dry ingredients; blend well and set aside.  Combine wet
  ingredients; blend well.  Mix together wet and dry ingredients.  Do
  not overmix.  Distribute batter among the 4 pans, and bake for 30 to
  40 minutes.
  
  Notes:  There was something odd about the taste of this one.  Perhaps
  the ginger was a bad choice.
  
  These small loaves freeze well, wrapped tightly in plastic wrap, once
  completely cooled.  To defrost, set out at room temperature, loosely
  wrapped, for about an hour.
  
  These breads are great for making the house smell Autumnal!  They
  also make great Christmas gifts for the neighbors.
  
  Source: Lisa Clarke, SysOp of The Polka Dot Palace BBS 1-201-822-3627
  on Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lisa's Peanut-Butter-Banana Quick Bread
 Categories: Breads, Cyberealm
      Yield: 4 sm loaves
 
  1 1/2 c  Flour
    1/2 ts Salt
      1 c  Sugar
      1 ts Baking soda
    1/2 c  Vegetable oil
      2    Eggs, beaten
      2    Ripe bananas, mashed
    1/2 c  Peanut butter
 
  Preheat oven to 325. Coat 4 small loaf pans with vegetable cooking
  spray. Combine dry ingredients; blend well and set aside.  Combine wet
  ingredients; blend well.  Mix together wet and dry ingredients.  Do
  not overmix.  Distribute batter among the 4 pans, and bake for 30 to
  40 minutes.
  
  Notes:  Suprisingly good!
  
  These small loaves freeze well, wrapped tightly in plastic wrap, once
  completely cooled.  To defrost, set out at room temperature, loosely
  wrapped, for about an hour.
  
  These breads are great for making the house smell Autumnal!  They
  also make great Christmas gifts for the neighbors.
  
  Source: Lisa Clarke, SysOp of The Polka Dot Palace BBS 1-201-822-3627
  on Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple Cheesecake Elegante
 Categories: Cakes, Fruits, Desserts, Cheesecake, Cyberealm
      Yield: 8 servings
 
MMMMM--------------------LORELI AGUDA WSKD49A-------------------------
      1 pk Cheesecake mix, 10 1/2 oz.
    1/4 c  Sugar
    1/4 c  Butter or margarine, melted
    1/3 c  Walnuts, ground or finely
           -chopped
  1 1/2 c  Cold milk
      2 c  Canned applesauce
    1/2 ts Grated lemon rind
      2 tb Lemon juice
    1/4 c  Brown sugar
      2 tb Butter or margarine
    1/2 ts Cinnamon
    1/2 ts Nutmeg
    1/4 ts Mace
 
  CRUST: To make crust, empty envelope of graham cracker crust from mix
  into a bowl. Add 1/4 cup sugar, 1/4 cup melted butter or margarine
  and nuts. Mix until thoroughly combined. Press mixture firmly against
  sides and bottom of an 8 inch pie plate. Refrigerate 5 minutes or
  bake in 375~ oven for 8 minutes. Cool. FILLING: Pour milk into a
  small mixing bowl. Add contents of cheesecake filling envelope from
  mix, 1/2 cup applesauce, and grated lemon rind. Beat atlow speed with
  electric mixer until blended. Beat at medium speed 3 minutes longer.
  Pour into prepared crust; chill at least 1 hour. TOPPING: Combine 1
  1/2 cups applesauce and remaining ingredients in saucepan; simmer for
  20 minutes. To serve, top wedges of cake with spiced applesauce
  topping. Topping may be served warm or cold.
  
  Source: Lisa Clarke, SysOp of The Polka Dot Palace BBS 1-201-822-3627
  on Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SWEET 'N' SOUR PORK OVER RICE
 Categories: Cyberealm, Main dish, Meats
      Yield: 4 servings
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
    1/4 lb Pork tenderloin, cut into
           3/4-inch cubes
      1    Onion, cut into thin wedges
      1    Sweet green pepper, chopped
      1    Sweet red pepper, chopped
      1 cn (8 oz.) Pineapple chunks, -
           -packed in juice, undrained
      3 tb Cider vinegar
      2 tb Packed brown sugar
      2 ts Low-sodium soy sauce
  1 1/2 c  Quick-cooking rice
      1 cn (8 1/2 oz.) Sliced peaches
           Water
      1 tb Cornstarch
 
      Coat a skillet with nonstick spray; warm ot over medium heat for 1
  minute.  Add pork and cook, stirring occasionally, until it loses its
  pink color, 5 to 6 minutes.  Add onions, sweet peppers, undrained
  pineapples, vinegar, sugar and soy sauce.  Bring to a boil, cover and
  simmer until vegetables are crisp-tender, about 5 minutes.
      Meanwhile, cook rice.
      Drain peaches,reserving juice. Add enough water to make 1/2 cup
  liquid. Blend in cornstarch.  Cut each peach slice into thirds.  Stir
  cornstarch mixture and peaches into skillet.  Cook, 1 minute more.
      Serve over rice.
  
  Per Serving: 418 Calories, 3.1 g fat (7% of calories), 51 mg
  cholesterol
  :            147 mg sodium, 3.4 g dietary fiber.
  
  Source: "Prevention's Quick & Healthy Cooking" - December 1995 issue *
  Posted by Lois Flack - CYBEREALM BBS - Watertown, NY (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Better Cooker Cake Mix
 Categories: Cakes, Cyberealm
      Yield: 1 servings
 
      2 c  Flour
  1 1/2 c  Sugar
  3 1/2 ts Baking powder
      1 ts Salt
    1/2 c  Butter
           Dash nutmeg
 
  combine flour and sugar, sift twice. Sift again and add baking powder
  and salt. Cut in butter add or omit nutmeg. store in covered
  container in Refrigerator up to 1 month. or freeze up to one 1yr.
  
  To use mix
  
  Combine 3 eggs , 1 1/2 ts vanilla and 1 c whole milk beat well and
  add all of the mix. Beat 4 min. medium speed. Divide into 2 greased
  9' layer pans. Bake 350  30-35 min.
  
  Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120
  Source: Gloria Pitzer Cookbook #1
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mexican Seasonings Mix
 Categories: Mexican, Cyberealm
      Yield: 1 servings
 
      1 c  Dried minced onion
    1/3 c  Beef bouillon powder
    1/3 c  Firehouse hot chili powder
      2 tb Ground cumin
      4 ts Crushed red pepper
      1 tb Oregano
      2 ts Garlic powder
 
  Mix all and store in pantry up to 4 months
  
  Source Cheaper and Better by Nancy Birnes
  
  Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Grandma's Veggie Casserole
 Categories: Vegetables, Casseroles, Cyberealm
      Yield: 8 servings
 
      3    Packages California blend
      1    Stick butter melted
      1 c  Cracker crumbs ritz
      8 oz Grated mozellara cheese
      4 oz Grated mild cheddar cheese
 
  1. Cook vegetables 2. put in 13x9 pan and pour melted butter on top
  and crushed crackers on top. 3. add cheese on top and bake until
  cheese bubbles. 350 Degrees
  
  Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple Coffee Cake ala Cyberealm
 Categories: Breakfast, Cyberealm, Breads
      Yield: 1 cake
 
    3/4 c  Butter
      1    Egg
      1 tb Milk
      2 c  Flour
      1 ts Baking powder
      4    Apples, peeled, sliced thin
      1    3oz pkg gelatin, apple or
           Raspberry, or cherry, or
           Cranberry
      1 c  Sugar
 
  Cream 1/4 c of butter, egg and milk. Add 1 c flour and baking powder.
  Pat dough into 9" square pan. Stand apart apple slices into dough
  closely together. Sprinkle gelatin over apples. Cover pan with foil.
  Combine remaining ingredients and pour into freezer bag. Tape bag to
  foil and freeze up to 1 month.
  
  To Serve remove from freezer and sprinkle contents of bag over cake.
  Bake 350 for 45 minutes or until apples are tender. Serve warm with
  ice cream or cool and drizzle with powdered sugar glaze.
  
  Source: Frozen Assets Newsletter
  
  Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Ann's Best Sugar Cookies
 Categories: Cookies, Cyberealm
      Yield: 7 dozen
 
  1 1/2 c  Sugar
  1 1/2 c  Butter softened
      2    Eggs
      2 tb Vanilla extract
      4 c  All purpose flour
      1 ts Salt
      1 ts Baking soda
      1 ts Cream of tartar
           FROSTING OPTIONAL
  1 1/2 c  Confectioners' sugar
      3 tb Butter softened
      1 tb Vanilla extract
      1 tb Milk
           Food coloring
           Colored sugar
 
  In mixing bowl combine sugar and butter, beat until creamy.  Add eggs
  and vanilla, beat well. Stir together dry ingredients ; gradually add
  to creamed mixture until completely blended. Chill for 30 minutes.
  
  Form balls and roll in sugar and press down on greased cookie sheet.
  
  OR
  
  On a lightly floured surface roll dough to a 1/4 inch thickness and
  cut with cookie cutters dipped in flour.
  
  Bake 350 for  10-12 minutes.
  
  Cool on wire rack.
  
  To frost: Combine sugar, butter, vanilla and milk, beat until creamy.
  Thin with additional milk to desired spreading consistency in
  neccessary. Add a few drops of food coloring if desired.  Spread over
  cookies and decorate with colored sugar.
  
  Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Ann's Lemon Bars
 Categories: Cookies, Cyberealm
      Yield: 24 bars
 
           Crust
     12 tb Butter
    1/2 c  Sugar
      2 c  Flour
           Mix and bake 15 min
           At 350 in 2  9x13 pan
      4    Eggs
  1 1/2 c  Sugar
      4 tb Flour
      6 tb Lemon juice
    1/2 ts Baking powder
 
  Bake crust Add second set of ingredients on top and bake 350 for 25-30
  minutes until golden brown. Cut and sprinkle with powder sugar.
  
  Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Turkey Club Pizza
 Categories: Cyberealm, Appetizers, Main dish
      Yield: 6 servings
 
      1    10 oz tube pillsbury pizza
           Crust
      2 ts Sesame seeds
    1/4 c  Mayonnaise
      1 ts Lemon zest
      1 c  Shredded Jack cheese
    1/2 tb Basil
      4 oz Deli turkey meat or
           2 cups chopped cooked turkey
      6    Slices bacon cooked
      1 sm Tomato thin sliced
    1/2 c  Shredded swiss cheese
 
  Unroll pizza crust on pizza or cookie sheet. Sprinkle with sesame
  seeds. Bake for 10 minutes at 425. Now you can freeze the crust well
  wrapped for up to 1 month. Tape freezer bags containing turkey,
  cheese and bacon to top of frozen crust.
  
  To serve: Thaw at room temperature. Mix mayo and lemon zest. Spread
  over crust. Top with remaining ingredients in order listed and bake
  425 for 7-9 minutes.
  
  Source: Frozen Assets Newsletter November Typed by Annette Johnsen for
  Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Oriental Make Ahead
 Categories: Poultry, Cyberealm
      Yield: 6 servings
 
     16 oz Bottle Catalina
    1/3 c  Soy sauce
      1    Envelope onion soup mix
      1 c  Peach or Apricot Preserves
      1    3 pound Chicken uncooked
 
  Mix all and pour on chicken. freeze To cook refrigerate the night
  before. Come home from work and bake chicken 1 hour at 350. Cover
  with foil the last 15 minutes. Don't over brown because the dressing
  will burn
  
  Serve over rice with Oriental vegetables. Typed by Annette Johnsen for
  Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sweet and Sour Make Ahead
 Categories: Cyberealm, Poultry
      Yield: 6 servings
 
      1    3pound chicken uncooked
     16 oz Bottle sweet and sour sauce
      1    Envelope onion soup
      1 c  Peach or apricot preserves
      1    Can drained pineapple chunks
 
  Pour all over chicken, top with drained pineapple. Freeze Refrigerate
  the night before. Bake 1 hour, cover with foil the last 15 minutes
  Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mexican Make Ahead
 Categories: Cyberealm, Mexican
      Yield: 6 servings
 
      1    3 pound chicken uncooked
     16 oz Bottle salsa
      1    Envelope onion soup mix
      1 c  Peach or apricot preserves
 
  Pour over chicken and freeze. Refrigerate the night before Bake 1
  hour 350 and cover with foil the last 15 minutes. Serve with fried
  tortillas and refried beans.
  
  Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Western Make Ahead
 Categories: Poultry, Cyberealm
      Yield: 6 servings
 
      1    3 pound chicken uncooked
     16 oz Bottle BBQ
      1    Envelope onion soup mix
      1 c  Peach or apricot preserves
 
  Pour over chicken and freeze Refrigerate the night before cooking.
  Bake 1 hour and cover with foil the last 15 minutes Serve with
  homestyle fries, coleslaw and hot rolls.
  
  Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cranberry Make Ahead
 Categories: Poultry, Cyberealm
      Yield: 6 servings
 
      1    3 pound chicken uncooked
      1 cn Whole cranberry sauce
      1    Envelope onion soup mix
      1 c  Orange marmalade
 
  Pour all over chicken and freeze Refrigerate the night before cooking
  Bake 1 hour and cover with foil the last 15 minutes.
  
  Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Crockpot Meatloaf
 Categories: Meats, Cyberealm
      Yield: 6 servings
 
      1 lb Lean ground beef
      1    Egg
    1/3 c  Oatmeal
      3 tb Onion soup mix
    1/4 c  Ketchup
 
  Combine beef,egg, 3 tb ketchup, soup mix and shape into meatloaf.
  Place in crockpot and top with remaining ketchup.  Cover and cook
  8-10 hours. To freeze shape and put in freezer bag for up to 2
  months. Refrigerate the night before cooking. Source: Frozen Assets
  Newsletter October
  
  Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Creamy Chicken and Spaghetti Bake
 Categories: Cyberealm, Mom's best, Italian, Casseroles
      Yield: 4 servings
 
      6 oz Spaghetti
    3/4 c  Shredded sharp cheese
     12 oz Ground raw chicken
      1 c  Sliced fresh mushrooms
    1/2 c  Chopped onion
      1 tb Cooking oil
      1 tb Margarine or butter, melted
      1 cl Garlic, minced
      1 tb Flour
    1/2 ts Pepper
    3/4 c  Milk
    1/4 c  Sliced pitted ripe olives
      1 tb Parsley, fresh or dried
      1 tb Chopped pimento
      2 tb Fine dry bread crumbs
      2 tb Parmesan cheese
      1 ts Margarine or butter, melted
 
  Break spaghetti in half.  cook according to package directions until
  just tender.  Drain; transfer to a large mixing bowl.
  
  Meanwhile, in a large skillet, cook chicken, mushrooms, onion, and
  garlic in hot oil over medium high heat for 3-4 minutes or until
  chicken is no longer pink.  Add chicken mixture to spaghetti.
  
  In a small saucepan, melt 1 tbsp. butter or margarine.  Stir in flour
  and pepper.  Add milk all at once.  Cook and stir until thickened and
  bubbly over medium heat.  Cook and stir one minute more.  Add cheese
  and stir until melted.  Remove from heat, stir in olives, parsley and
  pimento. Pour over chicken mixture and toss to coat.  Transfer to
  greased 2 quart baking dish or casserole.
  
  In a small bowl, toss bread crumbs, Parmesan cheese and 1 tbsp melted
  margarine or butter.  Sprinkle over chicken mixture.  Cover and bake
  at 375F for 20 minutes, uncover and bake 10-15 minutes more until
  heated through.
  
  Source:  Watertown Daily Times, Watertown, NY
  Typed in MM format by Linda Fields, Cyberealm BBS Watertown, NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mr. Food's No Bake Cheesecake
 Categories: Cyberealm, Mom's best, Cheesecake
      Yield: 1 cheesecake
 
      1 pk 8 oz cream cheese, softened
    1/2 c  Sugar
      1 c  (1/2 pint) sour cream
      2 ts Vanilla
      1    Container (8 oz) frozen
           .whipped topping, thawed
      1    Prepared 9" graham cracker
           .pie crust
           OPTIONAL:
      1 c  Semisweet chocolate chips,
           ,melted
 
  In a large bowl, beat the cream cheese until softened; add the sugar
  gradually. Blend in the sour cream and vanilla.  Fold in the whipped
  topping until well mixed.  Spoon the mixture into the graham cracker
  crust.  Chill for 4-5 hours to set. Keep refrigerated.
  
  Lin's Note:  I melted 1 cup semi-sweet chocolate pieces in the
  microwave, and added them to the cheese/sour cream/vanilla mixture
  and blended well. I then folded in the whipped topping.  It came out
  wonderfully! To garnish, I served with whipped cream and shaved
  chocolate.
  
  Source:  Mr Food Makes Desserts
  Typed in MM format by Linda Fields, Cyberealm BBS Watertown, NY
  12/31/95 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: San Diego Catch from Mr. Food
 Categories: Cyberealm, Mom's best, Fish
      Yield: 4 servings
 
    1/2 c  Cornmeal
      2 ts Chili powder
      1 ts Salt
    1/4 ts Pepper
      1    Egg, lightly beaten
      1 lb Fish fillets
    1/4 c  Oil
 
  In a shallow dish, combine the cornmeal, chili powder, salt and
  pepper. Place the beaten egg in another shallow dish.  Dip the fish
  in the egg, then dredge in the cornmeal mixture; shake off the
  excess.  In a large skillet, heat the oil over medium-high heat until
  hot.  Add the fish and saute until lightly browned on both sides; 3-4
  minutes.  Drain on paper towels before serving.
  
  Mr. Food's notes:Flounder and sole work well here.  And, for a special
  treat, orange roughy prepared this way is out of this world!
  
  Lin's notes: We used orange roughy, and he was RIGHT!!!
  
  Source:  Mr. Food Cooks Real American
  Typed in MM format by Linda Fields, Cyberealm BBS, Watertown NY
  12/31/95 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken Marguerite
 Categories: Cyberealm, Mom's best, Poultry, Ww
      Yield: 8 servings
 
      2 tb Olive oil
      1 tb Minced garlic
    3/4 ts Salt
    1/2 ts Cinnamon
    1/2 ts Black pepper
      1    3 lb chicken, skinned and
           .cut into 8 pieces
      1 lb 4 oz red potatoes, cut into
           1/8" thick slices
    1/4 c  White wine vinegar
           Option: Instead of the whole
           .chicken, you can use 2-3
           .whole skinned chicken
           .breasts, cut in halves
 
  1.  Preheat the oven to 375F.  Spray an 8" square baking pan with
  non-stick cooking spray.
  
  2.  In a large bowl, combine the oil, garlic, salt, cinnamon, and
  pepper. Add chicken and potatoes; toss well to coat thoroughly.
  
  3.  Arrange chicken in a single layer in prepared baking pan; add
  vinegar, then top evenly with potatoes.  Bake 40-50 minutes, until
  potatoes are tender, chicken is cooked thoroughly and thigh juices
  run clear when pierced with a fork.  Serve topped with pan juices.
  
  Lin's notes:  Since we don't like dark meat, I used 2-3 whole skinned
  chicken breasts, cut in halves, and then cut in half again.  I also
  peeled the potatoes, as Pat doesn't like potato skins.  It turned out
  great! I served this with a green salad and white wine.
  
  Each serving provides:  3/4 fat, 2 proteins, 1/2 bread.
  
  Per serving:  199 calories; 18 gm protein; 8 gm fat; 14 gm
  carbohydrates; 14 mg calcium; 260 mg sodium; 50 mg cholesterol; 1 gm
  dietary fiber.
  
  Source: Weight Watchers Slim Ways with Chicken cookbook
  Typed in MM format by Linda Fields, Cyberealm BBS, Watertown, NY
  12/31/95 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pumpkin-Cranberry Loaf
 Categories: Breads, Low-fat, Low-cal, Cyberealm
      Yield: 16 servings
 
      2 c  All-purpose flour
    2/3 c  Firmly packed dark brown
           -sugar
    1/2 c  Sugar
      2 ts Baking powder
    1/4 c  Water
    1/4 c  Vegetable oil
  1 1/2 ts Vanilla extract
      3    Egg whites, lightly beaten
    3/4 c  Coarsely chopped cranberrie
    1/4 ts Salt
  1 3/4 ts Pumpkin pie spice
      1 c  Canned pumpkin
           Vegetable cooking spray
    1/4 c  Chopped pecans
 
  Combine the first 6 ingredients in a large bowl; make a well in
  center of mixture.  Combine pumpkin, water, oil, vanilla, and egg
  whites; add to dry ingredients, stirring just until dry ingredients
  are moistened.  Fold in cranberries.
  
  Pour batter into a 9x5-inch loaf pan coated with cooking spray;
  sprinkle pecans over batter.  Bake at 350 for 1 hour and 5 minutes or
  until a wooden pick inserted in center comes out clean.  Let cool in
  pan 10 minutes on a wire rack; remove from pan, and let cool
  completely on wire rack. Yield: 16 servings (serving size: 1 slice).
  
  CALORIES 160 (28% from fat); PROTEIN 2.6g; FAT 4.9g (sat 0.8g, mono
  1.8g, poly 2g); CARB 26.6g; FIBER 1.3g; CHOL 0mg; IRON 1.2mg; SODIUM
  50mg; CALC 48mg
  
  Source:  "Tasty Gifts - The Leaven Spoonful," Cooking Light, Nov/Dec
  1995
  
  Posted by Lisa Clarke, Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Roast Pork with Creamy Mushroom Gravy
 Categories: Meats, Main dish, Cyberealm
      Yield: 8 servings
 
           ROAST PORK
      1 ea 3-4 lb boneless pork loin
           Roast, tied
      2 tb Lemon juice
      1 ts Garlic pepper
      1 ts Garlic powder
      1 ts Beau Monde or salt
           ..........
           CREAMY MUSHROOM GRAVY
  1 1/2 c  Sliced fresh mushrooms
      2 tb Butter or margarine, melted
      2 tb Flour
      8 oz Sour cream
    1/4 c  Milk
    1/4 ts Salt
    1/4 ts Pepper
 
  Place roast, fat side up, on greased rack in shallow roasting pan.
  Brush lemon juice over it and sprinkle with spices.  Insert meat
  thermometer and bake, uncovered, at 325F until meat thermometer
  registers 170F. Transfer to serving platter and let stand 10 minutes
  before slicing.
  
  For gravy, cook mushrooms in butter in saucepan over medium-high heat,
  stirring constantly until tender.  Add flour, stirring constantly for
  1 minute.  Combine sour cream and remaining ingredients; gradually
  add the sour cream mixture, stirring constantly until mixture is
  thickened and heated thoroughly (don't boil).  Serve with mashed
  potatoes and roast pork.
  
  Posted by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hoppin' Sam with Ham
 Categories: Vegetables, Meats, Cyberealm
      Yield: 10 servings
 
      2 c  Brown rice (not instant)
      4 c  Water
      1 ea Large onion, chopped
      6 ea Stalks, celery, chopped
      2 ea 14 1/2 oz can stewed or
           Seasoned tomatoes
      2 tb Butter or margarine
      1 tb Italian seasoning
      2 ts Sugar
      1 lb Cubed ham
      4 ea 16 oz cans black-eyed peas,
           Drained
 
  Cook onion and celery in butter until tender.  Add rice and water,
  bring to boil, reduce heat and simmer (covered) for 45 minutes.  Add
  remaining ingredients and cook in slow oven (225F) for 1-2 hours.
  Enjoy with cornbread for good luck as your first meal on New Year's
  Day!!
  
  Posted by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Balsamic Chicken and Pears
 Categories: Poultry, Main dish, Cyberealm, Ilink
      Yield: 4 servings
 
      2 ts Vegetable oil
      4 ea Chicken breasts, boneless &
           Skinless
      2 ea Pears, unpeeled and each
           Cut into 8 wedges
      2 c  Chicken broth
      6 tb Balsamic vinegar
      4 ts Cornstarch
      3 ts Sugar
    1/2 c  Raisins
 
  Heat 1 ts vegetable oil in skillet over medium-high heat.  Add chicken
  breasts and cook 8-10 minutes, turning once until juices run clear
  when sticking with fork.  Remove chicken to plate.  In same skillet,
  add remaining 1 ts vegetable oil and cook pear wedges until lightly
  browned and tender.  In small bowl, mix chicken broth, balsamic
  vinegar, cornstarch and sugar until blended.  Add chicken-broth
  mixture to skillet with pears and raisins (or any other preferred
  dried fruit) and bring to boiling; boil one minute, stirring
  constantly. Return chicken breasts to skillet and heat through. Serve
  with pasta with vegetables.
  
  Posted by Loren Martin, ILink Cuisine Conference
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sue McKnight's Secret Honey Crunch Pecan Pie
 Categories: Desserts, Pies, Cyberealm
      Yield: 6 servings
 
           Filling
      4    Eggs; slightly beaten
      1 c  Light corn syrup
    1/4 c  Packed brown sugar
    1/4 c  Sugar
      2 tb Butter or margarine; melted
      1 ts Vanilla
    1/2 ts Salt
           Topping
    1/3 c  Packed brown sugar
      3 tb Honey
      3 tb Butter or margarine
  1 1/2 c  Pecan halves
 
  Recipe by: Sue McKnight (Preparation Time: 55 minutes)
  
  In a medium bowl add filling ingredients and mix.  Pour into crust
  and bake at at 350 degrees.
  
  When pie is baking prepare topping in a medium saucepan over medium
  heat. Combine sugar, honey and butter - cook 2-3 minutes until sugar
  dissolves, stirring constantly.
  
  When pie has baked 40 minutes, remove from oven.  Pour topping over
  filling and return pie to oven baking 10-15 minutes until topping is
  bubbly and golden brown.
  
  Cover pie crust with foil if necessary to prevent from browning.
  
  Posted by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Christmas Eve 1995
 Categories: Christmas, Cyberealm
      Yield: 12 servings
 
MMMMM---------------------------SNACKS--------------------------------
      2    Granny's punch
      1 l  Coke
      1 pk Potato chips
      1 pk Pretzels
      1 pk Fritos
      1    Famous Lipton California Dip
      1    Cheese, Crackers, Pepperoni

MMMMM----------------------HOT FINGER FOODS---------------------------
      1    Buffet Meatballs
      2 cn Crescent rolls
      2 pk Chicken Nuggets
      1 pk Pizza Rolls
      1    Mini-tacos
      1    Taco Rolls

MMMMM--------------------------DESSERT-------------------------------
           Hot water & various teas,
           -coffees & hot chocolates
      1    Elaines Famous Sugar Cookies
      1    Peppermint Petits Fours
      1    Mrs Smith's Frozen Apple Pie
      1    Cranberry Bread
           Bakery Cookies
 
  8 people for "Snacks" & "Hot Finger Foods" and 12 people for
  "Dessert." Mom R. brought the Cheese, Crackers & Pepperoni, and the
  Cranberry Bread. Donna brought the Mini-Tacos and the Taco Rolls. Mom
  C. brought the bakery cookies.  Besides having way too many cookies,
  everything was quite good.
  
  FRIDAY Take some lemonade and maraschino cherries, and combine in a
  small freezer-safe container.  Stick it in the freezer to use as ice
  for the punch. Prepare the California Dip and keep refrigerated.
  
  SATURDAY Prepare Sugar Cookies and Petits Fours. Form the meatballs
  and store them in the fridge, along with cut up carrots and peppers.
  
  SUNDAY, THE PARTY Prepare Granny's Punch at 3:30. Set out the
  "Snacks." Company arrives at 4:00. Start making the meatballs and
  crescent rolls at around 5:00 or once everyone has arrived, followed
  by the pizza rolls, chicken, and tacos.  Put the pie in the oven once
  all of the "Hot Finger Foods" are done.  Do gift-giving at around
  6:30 or 7:00 when everyone is done eating. Have dessert at around
  8:00 or when presents have all been exchanged.
  
  Source: Lisa Clarke, Entered in Meal Master format by Lisa Clarke for
  Christmas Eve 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Granny's Punch
 Categories: Christmas, Cyberealm, Beverages
      Yield: 4 quarts
 
      1 qt Cranberry Juice
      1 qt Lemonade
      1 qt Pineapple juice
      1 qt (or less) Lemon Lime Soda OR
      1 qt (or less) Ginger Ale
 
  Pour all of the juices together in a big punch bowl.  Add enough soda
  to give the punch a kick, but not so much that the flavor of the
  juices is diluted.
  
  Source: Mildred Walling, Entered in Meal Master format by Lisa Clarke
  for Christmas Eve 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: The Famous Lipton California Dip
 Categories: Dips, Cyberealm
      Yield: 2 cups
 
MMMMM-------------------------BASIC DIP------------------------------
      1 pk Lipton Recipe Secrets Onion
           -Soup Mix
     16 oz Sour cream

MMMMM---------------------SEAFOOD VARIATION--------------------------
      1 c  Finely chopped cooked clams,
           -crabmeat, or shrimp
    1/4 c  Chili sauce
      1 tb Horseradish

MMMMM----------------------BACON VARIATION---------------------------
    1/3 c  Crumbled cooked bacon OR
    1/3 c  Bacon bits

MMMMM-------------------BLUE CHEESE VARIATION------------------------
    1/4 lb Blue cheese
    1/4 c  Finely chopped walnuts
 
  In a small bowl, blend all ingredients; chill.  Makes about 2 cups
  dip.
  
  For a creamier dip, add more sour cream.
  
  Source:  Lipton Recipe Secrets Onion Soup Mix box, Entered in Meal
  Master format by Lisa Clarke for Christmas Eve 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Buffet Meat Balls
 Categories: Appetizers, Christmas, Cyberealm
      Yield: 10 servings
 
MMMMM-------------------------MEATBALLS------------------------------
  1 1/2 lb Ground veal
    1/2 lb Ground turkey
      2    Eggs
      1 c  Soft bread crumbs
    1/2 c  Apple juice
    1/4 c  Finely chopped onion
      2 tb Snipped fresh parsley
    3/4 ts Salt
    3/4 ts Ground coriander
    1/4 ts Dried thyme leaves
    1/4 ts Pepper

MMMMM---------------------------SAUCE--------------------------------
      2    Carrots, diagonally sliced
           -(1/2" thick)
      2 tb Butter or margarine
      1 tb Snipped fresh parsley
      1 c  Ready-to-serve beef broth
    1/2 c  Apple juice
      2 tb Cornstarch
    3/4 ts Ground coriander
    1/2 ts Salt
      1 pn Pepper
 
  1. Heat oven to 350F.  Lightly grease 15 1/2" x 10 1/2" jelly roll
  pan. Set aside.  In large mixing bowl, combine all meatball
  ingredients. Mix well. Shape into ninety 3/4" meatballs.  Arrange in
  even layer in prepared pan. Bake for 12 to 15 minutes, or until light
  golden brown. Drain. Cover loosely with foil to keep warm. Set aside.
  *
  
  2. In 1 1/2 quart casserole, combine carrots, butter and parsley.
  Cover. Microwave at High for 2 to 3 minutes, or until butter melts.
  Add beef broth.  Set aside.
  
  3. In 1-cup measure, blend apple juice and cornstarch.  Blend into
  broth mixture.  Stir in coriander, salt and pepper.  Microwave at
  High for 7 to 10 minutes, or until sauce is thickened and
  translucent, stirring 3 or 4 times.  Set aside.
  
  4. Place meatballs in 10" square casserole.  Add sauce.  Toss to coat.
  Garnish with green pepper chunks if desired.  Serve with wooden picks.
  
  Advance preparation:  Up to 2 days in advance, prepare as directed to
  * above.  Cover and refrigerate meatballs.  To serve, continue as
  directed, except microwave meatballs at High for 9 to 15 minutes, or
  until hit, stirring 2 or 3 times.
  
  Source:  Traditional Christmas Cooking, Crafts & Gifts, Entered in
  Meal Master format by Lisa Clarke for Christmas Eve 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mini Tacos
 Categories: Mexican, Appetizers, Cyberealm
      Yield: 12 tacos
 
    1/2 lb Taco-seasoned ground beef
           Salsa
           Sour cream
           Shredded cheese
           Chopped green chiles
     12    Mini taco shells
 
  Heat shells, and the beef, and set out all ingredients buffet-style.
  
  Source:  Donna Annazone, Entered in Meal Master format by Lisa Clarke
  for Christmas Eve 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Taco Rolls
 Categories: Appetizers, Mexican, Cyberealm
      Yield: 10 rolls
 
    1/2 lb Taco-seasoned ground beef
      1 pk Frozen goya pastries (10)
           Shredded cheese
           Chopped green chiles
           Oil
 
  Place some beef, some cheese and some chiles in the center of each
  pastry disc.  Roll each disc, and pinch the ends closed with a fork.
  Fry each roll in oil until golden brown.
  
  Source: Donna Annazone, Entered in Meal Master format by Lisa Clarke
  for Christmas Eve 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Elaine's Famous Sugar Cookies
 Categories: Cyberealm, Cookies, Christmas
      Yield: 7 dozen
 
      1 c  Butter, softened
      1 c  Powdered sugar
      1 c  Granulated sugar
      2    Eggs
      1 c  Salad oil
      2 ts Vanilla
      1 ts Grated lemon peel
  4 1/4 c  Flour
      1 ts Baking soda
      1 ts Cream of tartar
      1 ts Salt
           Plain or colored sugar
 
  Cream butter & sugars; beat in eggs one at a time until light &
  fluffy. Beat in oil, vanilla & lemon peel.  Combine dry ingredients &
  gradually add to sugar mixture, beating till well blended.  Wrap in
  wax paper; chill several hours.
  
  Preheat oven to 325.  Grease 2 cookie sheets.  Divide dough into
  thirds (keep 1/3 out, refrigerate the rest till needed).  Form
  heaping tsp. of dough into ball.  Place on cookie sheet.  Flatten to
  2" diameter with bottom of glass dipped in sugar.  Sprinkle with
  plain or colored sugar & bake 8 - 10 min. till lightly browned.  Let
  stand on cookie sheet 2-3 min. before removing.
  
  A wonderful tea cookie - you can color the sugar for Christmas
  cookies. From my dear friend, Elaine Sullivan.
  
  Source: Vinyard Seasons by Susan Branch, Entered in Meal Master
  format by Lisa Clarke for Christmas Eve 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peppermint Petits Fours
 Categories: Christmas, Cyberealm, Cookies
      Yield: 16 servings
 
      1 pk Frozen pound cake
    1/3 c  Strawberry preserves
      3 c  Granulated sugar
  1 1/2 c  Hot water
    1/2 ts Cream of tartar
  1 1/4 c  Powdered sugar
    1/2 ts Peppermint extract
      2 dr Red food coloring
           Crushed peppermint candies
           Colored sugar
           Fresh strawberry slices
 
  1. Trim crusts from pound cake.  Cut cake lengthwise into 4 layers.
  Spread 1 layer with 1/2 of the preserves.  Top with second layer.
  Repeat to make 2 double layers.  Cust each into eight 2" squares (16
  total). Set aside.
  
  2. Combine granulated sugar, water and cream of tartar in 3-quart
  casserole.  Microwave at High for 5 to 7 minutes, or until mixture
  boils. Stir.
  
  3. Insert microwave candy thermometer.  Microwave at High for 7 to 11
  minutes, or until mixture reaches 226F.  Let stand on counter about 1
  to 1 1/4 hours, or until colled to 110F.  (Do not stir or cool over
  water.)
  
  4. Add powdered sugar, peppermint extract and food coloring.  Beat at
  medium speed of electric mixer until smooth.
  
  5. Use 2 forks to dip each layers pound cake square into frosting,
  coating all sides.  Let excess drip off.  Place on wire rack over wax
  paper. Repeat, dipping each square twice.
  
  6. Decorate with crushed peppermint, candies, colored sugar or
  strawberry slices.  Let stand until set.
  
  Source:  Traditional Christmas Cooking, Crafts & Gifts, Entered in
  Meal Master format by Lisa Clarke for Christmas Eve 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cranberry Bread from Lisa Clarke
 Categories: Breads, Cyberealm, Christmas
      Yield: 1 loaf
 
      2 c  Flour
  1 1/2 ts Baking powder
      1 ts Salt
    1/2 ts Baking soda
      1    Egg
    1/8 c  Soft shortening
    3/4 c  Orange juice
           Thin rind of 1/2 orange
      1 c  Sugar
      1 c  Cranberries
      1 c  Nuts
 
  Sift together flour, baking powder, salt and baking soda.  "MIX" in
  blender egg, shortening, orange juice, orange rind and sugar.  Add
  cranberries & nuts, for 2 cycles at "CHOP."  Empty into flour
  mixture. Mix by hand until moistened.  Bake in a greased 9x5 pan at
  350F for 50 to 60 minutes.
  
  Source: Irene Rodriguez, Entered in Meal Master format by Lisa Clarke
  for Christmas Eve 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CRACKED PEPPER ONION BUNS
 Categories: Cyberealm, Breads
      Yield: 1 rolls
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
      1 md Onion, finely chopped
      4 tb Butter or margarine
      1 pk Active dry yeast
      1 ts Granulated sugar
    1/4 c  Warm water(105F to 115F)
    3/4 c  Warm milk
  1 1/2 ts Salt
      3 c  To 3 1/2 c all-purpose flour
 
  TIPS: Before baking buns, brush tops with a beaten egg and sprinkle
  with a little reserved sauted onion.  Or for a delicious flavor,
  sprinkle with cracked pepper.  Crack the peppercorns yourself, for a
  coarse peppery grind.
  
  PREPARATION: 1. Saut the onion in 2 tablespoons butter over medium
  heat, until
     slightly brown.  Stir often.  Set aside to cool.
  
  2. Sprinkle yeast and sugar over warn water in a large mixing bowl.
     Let stand about 5 minutes.
  
  3. Stir in milk, salt, remaining butter and sauted onion.
  
  4. Add flour until a soft dough is formed.  Add only enough flour to
     make a non-sticky dough.  Knead gently.
  
  5. Place in a buttered bowl.  COver.
  
  6. Let rise until doubled, about 1 1/2 hours.
  
  7. Punch down.  Divide into 8 equal portions.  SHape each into a
     ball. Flatten into a bun.
  
  8. Place on a greased baking sheet, leaving space between each for
     rising.
  
  9. Cover.  Let rise about 30 minutes.
  
  10. Bake at 375F for 15 to 20 minutes until golden brown.  Cool on
     rack before slicing.
  
  Preparation Time: 20 minutes Rising Time: about 2 hours Baking Time:
  15 to 20 minutes
  
  Per Serving:                        Percentage of USRDA
  Calories.................218        Protein................7.9%
  Protein....................5.1 g    Calcium................1.6%
  Fat........................6.2 g    Iron...................8.2%
  Carbohydrates.............34.9 g    Vitamin A..............4.3%
  Sodium....................500 mg    Vitamin C..............2.4%
  
  Source: Great American Recipes
  
  Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY
  (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CREAM CHEESE POPOVERS
 Categories: Cyberealm, Breads
      Yield: 12 popovers
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
      6    Eggs
  1 1/2 c  All-purpose flour
      1 ts Salt
    1/2 ts Black pepper
      1 ts Dried thyme leaves
           Dash of ground nutmeg
      2 c  Milk
    1/2 c  Whipping cream
      4 oz Cream cheese, cut into 12 to
           -16 pieces
 
  Recipe will make 12 to 16 popovers depending on the size you desire.
  
  PREPARATION:
  
  1. Preheat over to 400F.
  
  2. Blend together the eggs, flour, salt and pepper, thyme and nutmeg
  in a blender container.
  
  3. Blend until well combined, about 15 seconds.  Add milk and cream.
  Scrape down the sides of the container.
  
  4. Place a muffin pan in the over to warm slightly.  Remove.
  
  5. Fill each muffin tim half full with batter.
  
  6. Place a piece of the cream cheese in the center of each cup.
  
  7. Pour the remaining batter to fill each cup about two-thirds full.
  
  8. Bake the popovers at 400F until puffed and golden, about 40
  minutes.
  
  9. Serve immediately.
  
  Preparation Time: 10 minutes Baking TIme: 40 to 50 minutes
  
  Per Serving                          Percentage of USRDA
  Calories....................138      Protein..................7.9%
  Protein.......................5.1 g  Calcium..................6.2%
  Fat...........................8.4 g  Iron.....................5.2%
  Carbohydrates................10.3 g  Vitamin A................7.0%
  Sodium.......................211 mg  Vitamins C...............0.6%
  
  Source: Great American Recipes
  
  Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY
  (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken Au Poivre
 Categories: Poultry, Low-cal, Low-fat, Cyberealm
      Yield: 4 servings
 
      1 pk Thin sliced roaster breast
      2 tb Flour
      2 ts Ground black pepper
      1 ts Dry mustard
      2 tb Vegetable oil
      1 cl Garlic, minced
    1/2 c  Sherry
      1 tb Minced fresh parsley
 
  Pepper's piquant flavor helps disguise the lack of salt.
  
  On wax paper, combine flour, pepper, and mustard.  Lightly coat
  chicken with flour mixture, pressing to make pepper adhere.
  
  In large skillet over medium-high heat, heat oil.  Add garlic; saute
  30 seconds.   Place chicken in skillet so that pieces do not touch.
  Cook abnout 4 minutes or until lightly browned, turning once.  Remove
  to serving platter; keep warm.  Pour off fat; stir in sherry.  Cook
  over high heat, stirring constantly 2-3 minutes or until thickened
  and liquid is reduced by half.   Stir in parsley.  Spoon sauce over
  chicken.
  
  NUTRITIONAL FIGURES PER SERVING Calories, 269. Protein, 39 grams.
  Fat, 10 grams. Carbohydrates, 5 grams. Sodium, 89 mg. Cholesterol, 97
  mg.
  
  Source: The Perdue Chicken Cookbook / Lisa Clarke
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple Cinnamon Syrup Pie
 Categories: Desserts, Pies, Cyberealm
      Yield: 8 servings
 
      1 c  Knotts Berry Farm Light
           -Apple Cinnamon Syrup
      1 c  Hot water
      1 ts Butter
      3 tb Cornstarch
      1 pn Salt
      2    Egg yolks
      1    Graham cracker pie crust
      2    Egg whites
      1 tb Knotts Berry Farm Light
           -Apple Cinnamon Syrup
 
  Combine syrup, hot water and butter and bring to a boil.  Mix
  cornstarch, salt and enough cold water to make a thin paste, add egg
  yolks and beat well.  Add cornstarch mixture to hot syrup gradually,
  return to heat and cook until thickened to the consistency of
  pudding, stirring constantly. Cool slightly.  Pour into pie crust.
  Beat egg whites stiff, adding slowly the tablespoon of syrup.  Pile
  on pie and brown in 400 F oven.
  
  Notes: The filling never thickened enough.
  
  Source: Lisa Clarke, based on New Hampshire Maple Syrup Pie From Fred
  Goslin, Cyberealm BBS
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Boysenberry Syrup Pie
 Categories: Desserts, Pies, Fruits, Cyberealm
      Yield: 8 servings
 
      1 c  Knotts Berry Farm
           -Boysenberry Syrup
      1 c  Water
      3 tb Cornstarch
      2    Egg yolks
      1 ts Butter
      1    Nilla Wafer pie crust
      2    Egg whites
      1 tb Knotts Berry Farm
           -Boysenberry Syrup
 
  Combine syrup, water, and corstarch and bring to a boil, stirring
  until thick.  Remove from heat.  Beat egg yolks, add a bit of the hot
  syrup mixture to the yolks, whisking constantly.  Add the yolk
  mixture to the hot syrup and reheat until pudding consistency.  Add
  the butter, and stir until melted.  Cool slightly.  Pour into pie
  crust.  Beat egg whites stiff, adding slowly the tablespoon of syrup.
  If soft peaks do not form, add a little more syrup.  Pile on pie and
  place in 400 F oven until peaks have browned.
  
  Source:  Lisa Clarke, based on a recipe by Fred Goslin for New
  Hampshire
  :        Maple Syrup Pie.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spiced Pot Roast for Crockpots
 Categories: Meats, Cyberealm, Ilink
      Yield: 6 servings
 
    1/2 ts Crushed red pepper
      4    Cl Garlic, crushed
    1/2 ts Cumin
      4 ts French mustard
    3/4 ts Tumeric
      1    1/4 tsp ginger
      1 ts Rosemary
      1 ts Lemon pulp
      1    1/2 tbs sugar
      1 ts Salt
      3 tb Poppy seeds
    1/2 c  Vinegar
    1/3 c  Tomato puree
      3    Bay leaves
      2    Cloves
      2    Onions, chopped
 
  This is the ROAST WITH SOUL!!!!  Place the crushed red pepper, garlic,
  cumin, mustard, tumeric, ginger, rosemary, lemon pulp, sugar, salt,
  poppy seeds and vinegar in a blender. Then, blend for about 30
  seconds. Put 2 pound beef roast in large bowl and pour blended herbs
  and spices over meat; let marinate for 6 hours.  Heat oil in skillet;
  add cloves and bay leaves and fry themn for 4 minutes; add onions and
  fry until they are soft. Turn off heat and let oil become lukewarm.
  Add meat and simmer for about an hour.  Then, pour on tomato puree
  and increase heat; cook until meat is tender.  This is a great recipe
  to mix together and pour over a roast in a crock pot; let cook for
  about 8 hours on LOW.
  
  Posted by Loren Martin on ILink Cuisine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Picante Pot Roast, Crockpot
 Categories: Mexican, Meats, Ilink, Cyberealm
      Yield: 6 servings
 
  3 1/2    Pound pot roast
      1 tb Vegetable oil
      2    Onions cut into wedges
      1    8-ounce can tomato sauce
      1 c  Picante sauce
  1 1/4 ts Ground cumin
    1/2 ts Organo leaves
      2 ga Cloves, minced
      1    Green pepper, coarsely
           Chopped
 
  In large dutch oven on stove, brown meat over medium heat in oil;
  drain. Sprinkle onions over meat; combine tomato sauce, picante
  sauce, cumin, oregano and garlic; pour over meat and onions.  Reduce
  heat, cover and simmer gently about 2 to 2 1/2 hours, adding green
  pepper during last 15 minutes of cooking.  Remove meat to serving
  plate; keep warm. Bring sauce in pan to boil, stirring frequently
  until sauce is thickened (about 5 minutes).  Skim fat from sauce;
  serve sauce and additional picante sauce with meat.  On busy days, I
  just empty everything into the crockpot and let it cook on low for
  6-8 hours!
  
  Posted by Loren Martin on ILink Cuisine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Crockpot Hunter's Chicken
 Categories: Italian, Poultry, Ilink, Cyberealm
      Yield: 2 servings
 
      1 tb Oil
      1    Bell peppers; sliced
      1    Onions; sliced
      1    Garlic cloves, crushed
      1    Chicken
           Cinnamon; stick or ground
           Curry powder
           Cumin, ground
           Turmeric
      6 oz Mushrooms; sliced
      8 oz Tomatoes
    1/2 c  Wine, red
      3 tb Cornstarch
      1 ts Garlic salt
    1/4 c  Water
 
  Sliced fresh mushrooms are best, although you can use canned. Brown
  bell pepper, onion, and garlic in oil in skillet.  Also brown
  mushrooms, if using fresh.  Place whole chicken in crockpot; add
  seasonings and vegetables, topping with vegetables from skillet.  Add
  wine. Cook until done. Remove chicken to warmed platter (in
  200-degree oven). Add water to cornstarch and salt and stir to a
  paste, then add to crockpot mixture and cook until slightly thickened
  and bubbly.  Spoon sauce over chicken.
  
  Posted by Loren Martin on ILink Cuisine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Crockpot Pizza #2
 Categories: Italian, Main dish, Ilink, Cyberealm
      Yield: 6 servings
 
  1 1/2 lb Ground beef
     14 oz Spaghetti sauce
      4 oz Cheddar cheese; grated
      6 oz Pepperoni; sliced
      1    Onion; chopped
      4 oz Mozzarella cheese; grated
      1 pk Noodles (12oz)
           Mushrooms
           Green peppers
 
  Brown meat and onion. Drain grease. Add sauces. Simmer. Boil noodles
  until tender; drain. In crock pot, put a layer of sauce, noodles,
  meat/sauce mixture, cheses, pepperoni and as much green peppers and
  mushrooms as you want. Original recipe I had said to repeat layers
  one more time, but I did the layers over a few times more. Cook on
  HIGH for 30 minutes and then on LOW for 1 hour ( I cooked on HIGH for
  45 minutes and LOW for 2 hours), until cheeses melts. This can be
  made in a deep casserole dish in the oven at 350~F until cheese
  melts. From: Susan Grabowski Date: 08-25-94
  
  Posted by Loren Martin on ILink Cuisine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken A La King, Crockpot
 Categories: Poultry, Ilink, Cyberealm
      Yield: 6 servings
 
    1/4 c  Onion, finely chopped
    1/4 c  Celery, finely chopped
    1/4 c  Green pepper, finely chopped
    1/4 c  Pimento, chopped
      4 oz Mushroom stems and pieces,
           -drained
      3 c  Chicken or turkey, cooked
           -and cubed
    1/2 ts Seasoned salt
    1/8 ts Pepper
     10 oz Can cream of mushroom soup
     13 oz Can evaporated milk
 
  Put all ingredients into an electric slow cooker; mix. Cover and cook
  on low for 2 to 3 hours, or until thoroughly heated; stir once. Serve
  in patty shells or over hot fluffy rice. To reduce fat in this dish,
  use Campell's Healthy Choice Cream of Mushroom Soup, chicken breast
  meat cooked without fat, nonfat evaporated milk and serve over white
  or brown rice cooked without added fat. From: _Crockery Cooking_ by
  the Culinary Arts Institute, MM and notes by Linda Shogren Karen in
  S.CA From: Susan Grabowski Date: 08-25-94
  
  Posted by Loren Martin on ILink Cuisine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Crockpot French Onion Soup *** (GRDG72B)
 Categories: Soups, Ilink, Cyberealm
      Yield: 6 servings
 
      3    Lg Onion; thinly sliced
    1/2 c  Butter or margarine
      2 tb Instant beef bouillon; or 6
      4 c  Hot water
      1 ts Worcestershire sauce
    1/2 ts Salt
      4    Sl French bread; toasted
    1/4 c  Parmesan cheese; grated
 
  In skillet cook onions in butter, until lightly browned. In crockpot
  combine browned onions in butter with bouillon, water, Worcestershire
  sauce and salt. Cover and cook on low 4-6 hours. Top each bowl with
  Toasted French bread, sprinkled with cheese. Recipe may be doubled,
  kept hot and served from crockpot. FROM: JEAN ALLEN (GRDG72B) From:
  Elizabeth Wood Date: 09-01-94
  
  Posted by Loren Martin on ILink Cuisine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: ROUND STEAK CASSEROLE, Crockpot
 Categories: Casseroles, Meats, Ilink, Cyberealm
      Yield: 6 servings
 
      2 lb Round steak, cut
    1/2    Inch thick
           Garlic salt, salt, pepper
      1    Onion, thinly sliced
      3    To 4 potatoes, peeled and
           Quartered (optional)
  1 1/2 c  Beef broth
      1 cn Green beans, drained
      1 cn Tomato soup
      1 cn Tomatoes
 
  Season round steak Iightly with garlic salt, salt, and pepper. Cut
  into serving pieces and place in CROCK-POT with sliced onion which
  has been separated into rings. Add potatoes and green beans. Top with
  tomato soup and tomatoes. Cover and cook on Low 8 hours. Remove cover
  during last half-hour if too much liquid. From Rival Crock-pot cook
  book, date unknown From: Sharon Dibble                   Date:
  09-17-94
  
  Posted by Loren Martin on ILink Cuisine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Italian Sausage With Peppers And Onions
 Categories: Ilink, Meats, Italian, Cyberealm
      Yield: 1 servings
 
      2 lb Mild Italian Sausage
      3    4 large onions (Vidalia if
           Available)
      2    3 medium green bell peppers
      1 lb Fresh mushrooms (optional)
  1 1/2 ts Garlic powder, or 2 cloves
           Fresh crushed garlic
      1 ts Coarse ground black pepper
           (best fresh ground from
           Mill)
    1/2 ts Oregano
    1/2 ts Basil
    1/4 ts Nutmeg
      1    10-oz  bottle Sierra Nevada
           Pale Ale
           (May substitute any
           Non-major chain brand ale
           Locally available;
           Don't use the really good
           Drinking stuff for this.)
 
  Coarsely chop onions and cut bell peppers into strips not wider than
  1/2". Mushrooms may be sliced or left whole, at chef's option.
  Lightly fry sausage in skillet over medium heat, until outer casing
  begins to brown. Layer onions, pepper strips, and sausage into the
  crockpot, sprinkling spices at each layer.  Add contents of ale
  bottle to pot, cover, and set to low heat for 7-8 hours.
  
  These quantities are designed to fill a standard 5-quart crockpot,
  and will serve 4-6 people.  This goes very well with fresh garlic
  bread. From: Sharon Stevens                  Date: 09-19-94
  
  Posted by Loren Martin on ILink Cuisine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Company Casserole
 Categories: Main dish, Poultry, Ilink, Cyberealm
      Yield: 4 servings
 
  1 1/4 c  Raw converted rice
    1/2 c  Butter or margarine; melted
  2 1/2 c  Chicken broth (to 3 cups)
      3 c  Cut-up, cooked chicken;
           -up to 4 cups
      2    4-oz cans sliced mushrooms;
           -drained
      6 tb Soy sauce
      8    Green onions; chopped
    2/3 c  Slivered almonds
 
  Mix rice with melted butter or margarine in crockpot.  Stir to coat
  rice thoroughly.  Add all remaining ingredients, except slivered
  almonds and 2 tablespoons green onions.  Stir well.  Sprinkled
  reserved almonds and green onions over top.  Cover and cook on Low 7
  to 9 hours, High 3 to 4 hours.
  
  from Rival Crockpot Cookbook that came with the crockpot typed by
  Tiffany Hall-Graham
  
  Posted by Loren Martin on ILink Cuisine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Slow-Poke Jambalaya Crockpot
 Categories: Ilink, Cyberealm, Meats, Casseroles
      Yield: 6 servings
 
      1    Bell pepper,chopped
      1    Onion,chopped
      2    Med tomatoes,chopped
      1 c  Chopped celery
      1    Clove garlic,crushed
      2 tb Minced parsley
      2 ts Chopped thyme leaves
      2 ts Oregano leaves,chopped
    1/8 ts Cayenne
    1/2 ts Salt
      4 oz Smoked sausage,chopped
      8 oz Chicken breast,chopped
      2 c  Beef broth or bouillon
    1/2 lb Cooked shelled shrimp
      1 c  Cooked rice
 
  Shell shrimp, halve lengthwise.
    In slow cooker,combine all ingred. except shrimp & rice. Cover &
  cook on low 9-10 hours. Turn slow cooker on high, add cooked shrimp &
  cooked rice. Cover; cook on high 20-30 minutes. Source: "Crockery
  Favorites" by Mable Hoffman & The Hamilton Journal From Robbie
  Shelton's Database.
  
  Posted by Loren Martin on ILink Cuisine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Korean Vinegar Chicken Crockpot
 Categories: Poultry, Chinese, Ilink, Cyberealm
      Yield: 4 servings
 
      8    Boneless, skinless chicken
           Breasts
    1/2 c  Apple cider vinegar
      4    Bay leaves
      2 ea Garlic cloves, minced
           Dash of pepper
      1 tb Worchestershire sauce
 
  Simmer all ingredients in medium sized non- aluminum pan over medium
  heat for 1 hour.  Do not boil vinegar out.
  
  This is also a great recipe to put into the crockpot on low and let
  cook all day (around 8 hours).  Great served over rice for a fast
  dinner. To keep the liquid from boiling out, we double the amount of
  vinegar (dilute with a little water or chicken broth).
  
  Posted by Loren Martin on ILink Cuisine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Acorns
 Categories: Cyberealm, Cookies, Desserts
      Yield: 1 servings
 
      1 c  Butter, melted
    3/4 c  Brown sugar, firmly packed
  1 1/2 c  Pecans, chopped fine,*
  2 1/2 c  All-purpose flour, sifted
    1/2 ts Baking powder
      1 c  Semi-sweet chocolate chips
 
  * divided in 3/4 cup portions
  
   This is an easy yet elegant butter-pecan cookie shaped to resemble an
  acorn and dipped in melted chocolate chips and chopped pecans.
  
   Preheat oven to 375o.
  
   In a large bowl, beat together butter, brown sugar, 3/4 cup chopped
  pecans and vanilla on medium speed until well blended. Add flour and
  baking powder and mix well, using low speed.
  
   Shape dough into 1-inch balls. Slightly flatten by pressing balls
  onto ungreased cookie sheets; pinch tops to point to resemble acorns.
  Bake for 10-12 minutes at 375o. Remove from oven and cool on wire
  racks.
  
   In top of a double boiler over simmering water, melt chocolate chips,
  stirring until smooth. Remove from heat; keep double boiler over
  water. Dip large ends of cooled cookies into melted chocolate, then
  roll in chopped pecans. Cool to set chocolate.
  
  Yield: 3 dozen. Peggy Mellody, co-author, In the Chips: The Complete
  Chocolate Chip Cookbook (published by Rawson Associates), Los
  Angeles, CA
  
     Randy Shearer
  
  Re-posted by Lois Flack, CYBEREALM BBS, Watertown, NY (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Almond Roca
 Categories: Cyberealm, Snacks, Candies
      Yield: 1 servings
 
      2 c  (1 pound) butter
      2 c  Sugar
    1/2 c  Whole almonds
      1 lg Package chocolate chips
    1/2 c  Walnuts ground in a
           -blender
 
  Melt butter over high heat.  Add sugar, stirring until it foams up
  well. Continue over high heat, adding almonds.  Continue to cook,
  stirring continually until mixture is color of mahogany and sugar is
  all melted. (Take it off the heat for a moment if it starts to smoke.)
  
  Stir as you take it off the heat permanently and pour quickly onto
  your biggest flat pan with sides.  Tilt to spread evenly.  After 5
  minutes, pour on chocolate chips.  When they have melted a bit,
  spread them over the top of the hot mixture with a rubber scraper.
  Scatter ground walnuts over the top, shaking to distribute evenly.
  
  Candy is thoroughly cooled when the chocolate is dull looking. (Cool
  at least three hours at room temperature.)  Break into pieces and
  it's ready to eat.  Store in air-tight container.
  
  Re-posted by Lois Flack, CYBEREALM BBS, Watertown, NY (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Sour Cream Frosting
 Categories: Cyberealm, Cakes
      Yield: 9 servings
 
    1/2 c  Sour cream
  3 1/2 c  Powdered sugar
      1 ts Vanilla
      2 oz Ghirardelli Unsweetened
           -Chocolate, melted
 
  Servings: Makes enough for 9 x 13" cake
  
  DIRECTIONS: Beat sour cream with sugar and vanilla until smooth. Mix
  in melted chocolate. Spread over 9 by 13" cake.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
  
  Re-posted by Lois Flack, CYBEREALM BBS, Watertown, NY (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Gypsy John
 Categories: Cakes, Pies, Cyberealm
      Yield: 6 servings
 
      1 c  Cake flour
    1/4 c  Unsweetened cocoa
      1 ts Baking powder
    1/4 ts Salt
      3 lg Eggs
      1 c  Sugar
    1/3 c  Water
      1 ts Vanilla
           Filling:
     10 oz (10 squares) semisweet
           -baking chocolate
      2 c  Heavy cream
      2 tb Rum
           Icing:
    1/4 c  Light corn syrup
      2 tb Hot water
      2 tb Butter
      1 pk (6 oz) semisweet chocolate
           -bits
 
  Cake:
  
  Preheat oven to 375 degrees F.  Line jelly roll pan with waxed paper;
  grease.
  
  Sift flour, cocoa, baking powder and salt together twice; set aside.
  Place eggs in small mixing bowl.  Beat with electric mixer 5 minutes
  or until thick and lemon-colored.  Slowly beat in sugar, a tbsp at a
  time. Mixture will become very thick.  Transfer to large mixing bowl.
  Beat in water and vanilla.  Slowly add flour mixture; beat until
  smooth. Pour into prepared pan, spreading evenly to corners.  Bake 12
  to 15 minutes, or until cake tests done. Loosen from pan.  Turn out
  on rack; remove waxed paper. Invert; cool completely.
  
  Combine baking chocolate, broken into pieces, and cream in heavy
  saucepan. Heat slowly; stirring constantly, until chocolate melts.
  Transfer to medium-sized mixing bowl.  Stir in rum; chill 1 to 2
  hours. Beat with electric mixer until stiff and thick.  Cut cake in
  half crosswise. Place 1 piece of cake on small cookie sheet.  Top
  with chocolate filling; spread to form even layer 1-1/2 inches thick.
  Top with remaining cake layer. Chill at least 1 hour.
  
  Prepare frosting.  Combine corn syrup, water and butter in small
  saucepan. Bring to boil; cook until butter melts.  Remove from heat.
  Add chocolate bits; stir until chocolate melts.  Cool at room
  temperature. Spread over top of cake.  Chill until frosting sets.
  
  Cut cake into 12 squares; arrange on decorative plate.
  
  Source:  Whitman's Chocolate Cookbook  ISBN 0-517-64157-7 Posted by:
  Kim Smith 116/35
  
  Re-posted by Lois Flack, CYBEREALM BBS, Watertown, NY (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Cherry Cake
 Categories: Cyberealm, Cakes, Desserts
      Yield: 8 servings
 
     18 oz Devil's Food Cake Mix
     21 oz Cherry Pie Filling
      1 ts Almond Extract
      2    Eggs, Beaten
      1 c  Sugar
      5 tb Butter
    1/3 c  Milk
      6 oz Semisweet Chocolate Chips
 
  Mix first 4 ingredients by hand with spatula until well-blended. Turn
  into greased, floured 9 X 13 inch baking pan.  Bake at 350F 25-30
  minutes, or until cake tests done.  Let cool and cut into squares
  before adding icing. To make icing, combine sugar, butter and milk in
  saucepan. Bring to a boil, stirring constantly, and boil 1 minute.
  Remove from heat and add chocolate chips.  Stir until melted. Pour
  over cake and spread.
  
  Re-posted by Lois Flack - CYBEREALM BBS - Watertown, NY (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Un-Fried French Fries
 Categories: Snacks, Low-fat, Low-cal, Vegetables, Cyberealm
      Yield: 4 servings
 
      5 lg Baking potatoes
           Light vegetable oil cooking
           -spray
      2 lg Egg whites
      1 tb Cajun spice
 
  Preheat the oven to 400 degrees.
  
  Slice each potato lengthwise into 1/4-inch ovals, then slice each oval
  lengthwise into matchsticks.
  
  Coat a baking sheet with 3 sprays of the vegetable oil.
  
  Combine the egg whites and cajun spice in a bowl.  Add the matchstick
  potatoes and mix to coat.  Pour the coated potatoes onto the prepared
  baking sheet and spread them out into a single layer, leaving a little
  space between them.
  
  Place the baking sheet on the bottom shelf of the oven.  Bake for 40
  to 45 minutes, until the fries are crispy, turning them every 6 to 8
  minutes with a spatula so that they brown evenly.  Serve immediately.
  
  These look almost as good as they taste.  The Cajun spice lends a
  bright red hue to the crunchy surface, while the soft inside is snowy
  white. At half a gram of fat per serving (versus 16 grams for the
  same amount of the fried variety) you can munch away guiltlessly.
  Serve alongside a small bowl of reduced-calorie catsup.
  
  Fat per serving = 0.5 gram Calories per serving = 291
  
  Source:  In the Kitchen With Rosie by Rosie Daley
  
  Posted by Lisa Clarke on Cyberealm BBS, Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken in Pastry
 Categories: Poultry, Low-fat, Low-cal, Cyberealm
      Yield: 2 servings
 
           Non-fat vegetable cooking
           -spray
    1/2 ts Minced garlic
      1 tb Chopped shallots
    1/2 lb Chicken breast meat, cut
           -into 1-inch cubes
      1 cn Refrigerated crescent rolls
           -(4-oz)
 
  Preheat oven to 375.
  
  Coat frying pan with cooking spray, and fry garlic and shallots for 30
  seconds.   Add chicken and stir fry until cooked-through.  Remove
  from heat and set aside.
  
  Seperate the crescent rolls into two rectangles (instead of the 4
  triangles) and seal the perforations along the diagonal.  put 1/2 of
  the chicken mixture on each rectrangle.  Bring up the edges of the
  recatngles and seal the chicken inside.
  
  Lightly coat a cookie sheet with cooking spray, and bake the chicken
  pockets for 15 minutes, or until pastry is a nice golden color.
  
  Source: Lisa Clarke
  
  Posted by Lisa Clarke on Cyberealm BBS, Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Beef & Biscuits
 Categories: Meats, Main dish, Cyberealm
      Yield: 4 servings
 
      1 lb Cooked ground beef
    1/2 pk Lipton Recipe Secrets Savory
           -Garlic and Herb Soup Mix
    1/2 c  Water
    1/4 c  Ketchup
      1 cn Refrigerated dinner rolls
 
  Combine first 4 ingredients in a small casserole.  Arrange dinner
  rolls on top of meat mixture, so that rolls are touching the meat and
  each other. Bake at 375 for 15 minutes or until rolls are desired
  shade of brown.
  
  Source: Lisa Clarke
  
  Posted by Lisa Clarke on Cyberealm BBS, Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pigs in Blankets
 Categories: Appetizers, Cyberealm
      Yield: 32 snacks
 
      1 cn Pillsbury Refrigerated
           -Dinner Rolls (8oz)
     32    Cocktail hot dogs OR
      1 lb Cooked ground beef
    1/2 pk Lipton Recipe Secrets Savory
 
  Heat oven to 375F.  Cut each dinner roll in quarters.  Wrap each hot
  dog piece in one quarter roll.  Place on ungreased cookie sheets.
  
  Bake at 375F for 15 minutes or until golden brown.  Serve warm with
  ketchup and mustard, if desired.
  
  Source: Irene Rodriguez
  
  Posted by Lisa Clarke on Cyberealm BBS, Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tomato French Onion Soup
 Categories: Soups, Cyberealm
      Yield: 4 servings
 
      4 ea Medium onions, chopped
      2 tb Butter or margarine
      1 ea Can stewed tomatoes (14.5oz)
      1 ts Italian seasoning
      1 ea Can condensed beef
           Consomme (10.5 oz)
      2 c  Water
    1/4 c  Dry sherry
      4 ea Slices toasted French bread
  1 1/4 c  Swiss cheese, shredded
    1/4 c  Parmesan cheese, grated
 
  In large saucepan, cook onion in butter until tendeer.  Drain
  tomatoes, reserving liquid.  Chop tomatoes; add tomatoes, reserved
  liquid, 2 cups water, consomme and sherry to onions.  Bring to boil,
  skimming off foam. Reduce heat and simmer 10 minutes.  Place soup in
  four broilerproof bowls, top with bread and cheeses and broil until
  cheese is melted and golden.
  
  Posted by Loren Martin on Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: German Chocolate Cake from Bob Hogan
 Categories: Cakes, Cyberealm
      Yield: 1 servings
 
    1/2 c  -boiling water
      1    (4oz.) bar sweet
           - cooking chocolate
      1 c  Butter
      2 c  Sugar
      4    Eggs;separated
      1 ts Vanilla
  2 1/2 c  Cake flour
      1 ts Baking soda
    1/2 ts -salt
      1 c  Buttermilk

MMMMM-------------------COCONUT-PECAN FROSTING------------------------
      1 c  Evaporated milk
      1 c  Sugar
      3    Egg yolks
    1/2 c  Butter
      1 ts Vanilla
  1 1/3 c  Flaked coconut
      1 c  Pecans;chopped
 
  CAKE: Pour boiling water over chocolate in small bowl; stir until
  melted. Set aside to cool.
  
  In large mixer bowl, cream butter and sugar until light and fluffy;
  add egg yolks 1 at a time, beat after each addition.  On low speed
  beat in chocolate and sifted dry ingredients, beating whites.
  
  Divide among 3 (8 or 9 inch) greased and floured cake pans or line
  greased pans with waxed paper.  Bake at 350 degrees for about 35
  minutes. Frost with Coconut-Pecan Frosting.
  
  ICING:
    Combine all but coconut and pecans in saucepan; cook and stir over
  medium heat until thick, about 10-12 minutes. Stir in coconut and
  pecans. Spread between and on top of cooled cake layers.
  
   "It's a guarantee to make your mouth water."
  
  Source: Jennifer Doyle, F-Cooking
  
  Posted by Bob Hogan on LuciferNet Cuisine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Coffee Swirls
 Categories: Cyberealm, Breakfast, Cookies
      Yield: 36 servings
 
MMMMM--------------------------FILLING-------------------------------
      1 pk Cream Cheese, Softened
    1/4 c  Butter Flavored Shortening
           Or Margarine
    1/2 c  Sugar
      2    Eggs
      2 tb Flour
      1 tb Instant Coffee

MMMMM--------------------------BROWNIE-------------------------------
  1 1/3 c  Flour
      1 ts Baking Powder
    1/2 ts Salt
      1 c  Butter Flavored Shortening
           Or Margarine
      1 c  Cocoa
      2 c  Sugar
      4    Eggs
      1 c  Chopped Walnuts

MMMMM---------------------------GLAZE--------------------------------
      2 c  Icing Sugar
      2 tb Cocoa
    1/4 c  Light Cream
      2 tb Butter Flavored Shortening
           Or Margarine
 
  FILLING:  Beat all ingredients together with electric mixer until
  smooth. Set aside. BROWNIE: Preheat oven to 350oF.   Grease 13" x  9"
  cake pan. Combine flour, baking powder, & salt.  Melt shortening in
  large saucepan. Remove from heat. Stir in cocoa & sugar. Beat in eggs
  one at a time. Add dry ingredients & nuts, mixing until smooth.
  Spread half of batter evenly in greased pan. Spread cheese mixture
  over top. Drop spoonfuls of remaining chocolate batter over cheese.
  Swirl a knife through batters to marble. Bang pan on counter to level
  top. Bake for 30-35 minutes. Cool slightly. GLAZE: Sift icing sugar &
  cocoa together into small saucepan. Add cream & shortening. Cook on
  medium heat just until mixture bubbles around edges. Remove from
  heat; beat with a spoon until mixture starts to thicken slightly & is
  of spreading consistency, about three minutes. Spread quickly over
  brownies. Let icing set before cutting HINT: icing hardens as it
  cools.
  
  Re-posted by Lois Flack - CYBEREALM BBS - Watertown, NY (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATE PECAN PIE BARS
 Categories: Cyberealm, Cookies
      Yield: 36 servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  All-purpose flour
    1/2 c  Butter, softened
    1/4 c  Firmly packed brown sugar

MMMMM--------------------------FILLING-------------------------------
      3    Eggs
    3/4 c  Dark or light corn syrup
    3/4 c  Granulated sugar
      2 tb Butter, melted
      1 ts Vanilla extract
  1 1/2 c  Coarsely chopped pecans
      1 pk NESTLE Toll House semi-sweet
           -chocolate morsels (12 oz)
 
  CRUST: Preheat oven to 350'F. In small mixer bowl, beat flour, 1/2 cup
  butter and brown sugar until crumbly. Press into greased 13x9" baking
  pan. Bake 12-15 minutes until lightly browned.
  
  FILLING: In medium bowl with wire whisk, beat eggs, corn syrup,
  granulated sugar, melted butter and vanilla extract. Stir in pecans
  and Nestle Toll House semi-sweet chocolate morsels. Pour evenly over
  baked crust.
  
  Bake 25-30 minutes until set. Cool; cut into 2x1 1/2" bars.
  
  Makes about 3 dozen bars.
  
  Re-posted by Lois Flack - CYBEREALM BBS - Watertown, NY (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: French Chocolate Cake
 Categories: Cyberealm, Cakes
      Yield: 10 servings
 
      7 oz Semisweet chocolate
     14 tb Butter or margarine
      4    Eggs
    3/4 c  Sugar
      1 c  Flour
    1/3 c  Hazelnuts, coarsely chopped
      1 ts Baking powder
 
  Makes about 10 servings
  
  Preheat oven to 425 degrees F.  Grease a springform pan with
  detachable bottom that has a diameter of about 9 1/2 inches.
  
  Melt cooking chocolate and butter in a  thick-bottomed pot over low
  heat. Beat eggs and sugar until light and airy.  Carefully stir the
  somewhat cooled chocolate mixture into egg mixture.
  
  Blend flour, nuts, and baking powder together, and fold carefully into
  batter.  It's important to fold it in gently.
  
  Pour batter into pan and bake in the oven for about 15 minutes.  The
  cake should not become firm.  The "unbaked" batter tastes like a
  delicious filling.
  
  You may garnish cooled cake with a bit of grated chocolate and a ring
  of whipped topping.
  
  From Whitman's Chocolate Cookbook ISBN 0-517-64157-7
  
  Posted buy Lois Flack - CYBEREALM BBS - Watertown NY (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Roast Pork with Creamy Mushroom Gravy
 Categories: Meats, Main dish, Cyberealm, Ilink
      Yield: 8 servings
 
           ROAST PORK
      1 ea 3-4 lb boneless pork loin
           Roast, tied
      2 tb Lemon juice
      1 ts Garlic pepper
      1 ts Garlic powder
      1 ts Beau Monde or salt
           ..........
           CREAMY MUSHROOM GRAVY
  1 1/2 c  Sliced fresh mushrooms
      2 tb Butter or margarine, melted
      2 tb Flour
      8 oz Sour cream
    1/4 c  Milk
    1/4 ts Salt
    1/4 ts Pepper
 
  Place roast, fat side up, on greased rack in shallow roasting pan.
  Brush lemon juice over it and sprinkle with spices.  Insert meat
  thermometer and bake, uncovered, at 325F until meat thermometer
  registers 170F. Transfer to serving platter and let stand 10 minutes
  before slicing.
  
  For gravy, cook mushrooms in butter in saucepan over medium-high heat,
  stirring constantly until tender.  Add flour, stirring constantly for
  1 minute.  Combine sour cream and remaining ingredients; gradually
  add the sour cream mixture, stirring constantly until mixture is
  thickened and heated thoroughly (don't boil).  Serve with mashed
  potatoes and roast pork.
  
  Posted by Loren Martin, ILink Cuisine Conference
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hoppin' Sam with Ham
 Categories: Vegetables, Meats, Cyberealm, Ilink
      Yield: 10 servings
 
      2 c  Brown rice (not instant)
      4 c  Water
      1 ea Large onion, chopped
      6 ea Stalks, celery, chopped
      2 ea 14 1/2 oz can stewed or
           Seasoned tomatoes
      2 tb Butter or margarine
      1 tb Italian seasoning
      2 ts Sugar
      1 lb Cubed ham
      4 ea 16 oz cans black-eyed peas,
           Drained
 
  Cook onion and celery in butter until tender.  Add rice and water,
  bring to boil, reduce heat and simmer (covered) for 45 minutes.  Add
  remaining ingredients and cook in slow oven (225F) for 1-2 hours.
  Enjoy with cornbread for good luck as your first meal on New Year's
  Day!!
  
  Posted by Loren Martin, ILink Cuisine Conference
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Freezer Pumpkin Pie
 Categories: Pies, Desserts, Vegetables, Cyberealm
      Yield: 8 servings
 
MMMMM---------------------------CRUST--------------------------------
      1 c  Ground pecans
    1/2 c  Ground ginger snaps
    1/4 c  Sugar
    1/4 c  Butter or margarine,
           -softened

MMMMM--------------------------FILLING-------------------------------
      1 c  Cooked or canned pumpkin
    1/2 c  Packed brown sugar
    1/2 ts Salt
    1/2 ts Ground cinnamon
    1/2 ts Ground ginger
    1/4 ts Ground nutmeg
      1 qt Vanilla ice cream,
           -softened slightly
 
  In a bowl, combine the pecans, gingersnaps, sugar, and butter; mix
  well. Press into a 9-inch pie pan; bake at 450 for 5 minutes.  Cool
  completely.
  
  In a mixing bowl, beat first six filling ingredients.  Stir in ice
  cream and mix until well blended. Spoon into crust. Freeze until
  firm, at least 2-3 hours.  Store in freezer.
  
  Makes 8 servings.
  
  Source: Vera Reid of Laramie, Wyoming, Home Cooking Magazine
  
  * The Polka Dot Palace BBS 1-201-822-3627.  Posted by LISA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hot Apple Soup
 Categories: Soups/stews, Cyberealm
      Yield: 4 servings
 
      4    Green apples (Granny Smith)
      4    McIntosh apples
  2 1/2 c  Water
      2 tb Lemon juice
    1/4 ts Nutmeg
    1/2 ts Cinnamon
      1 c  Light cream
           Unsweetened whipped cream,
           -for garnish
 
  Peel, core & quarter apples.   Combine all ingredients except cream in
  saucepan & bring to boil.  Simmer 15 min. till applesa are soft.
  Puree; return to pan; add cream & heat through but don't boil.
  Garnish each serving with a dollop of unsweetened whipped cream and a
  sprinkle of cinnamon.
  
  You can even serve this soup for brunch - it's a Fall soup, when
  apples are a part of the celebration.
  
  Source:  "Vinyard Seasons" by Susan Branch
  
  Posted by Lisa Clarke on Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken in Phyllo
 Categories: Poultry, Cheese/eggs, Cyberealm
      Yield: 4 servings
 
      2    Whole, boned, skinned
           -chicken breasts
      1    Stick butter, melted
      1 pk Phyllo
      4 tb Shallots, minced
      1 ts Sage
      4 oz Jack cheese
 
  Preheat oven to 400.   Halve chicken breasts & pound flat.  Melt
  butter. Layer 4 sheets of phyllo, buttering each sheet.  On each
  chicken breast sprinkle 1 tb shallots & 1/4 ts sage.  Lay 1 oz.
  cheese on each breast & roll up.  Place breast in the middle of the
  phyllo, at one end; roll once, fold in sides, brush with butter &
  continue rolling, buttering as you go. Lay all on ungreased cookie
  sheet & bake 25 min., till browned. Serve.
  
  Cut into these & out comes the melted cheese.
  
  Source:  "Vinyard Seasons" by Susan Branch Posted by Lisa Clarke on
  Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Indian Pudding #2
 Categories: Puddings, Cyberealm, Side dishes
      Yield: 8 servings
 
  5 1/2 c  Whole milk
    2/3 c  Cornmeal
      4 tb Butter
    1/2 c  Maple syrup
    1/4 c  Molasses
      1 ts Ginger
      1 ts Cinnamon
    1/2 ts Salt
      1 c  Raisins
           Vanilla ice cream
 
  Preheat oven to 300.  Butter a small casserole - mine is 6 1/2" x 10
  1/2". Over med. heat, in a large saucepan, heat the milk but don't
  boil it. Slowly whisk in cornmeal & continue to stir until mixture
  begins to thicken - 10 min. or so.  Add remaining ingredients & keep
  stirring till heated through.  Pour into casserole & bake 3 hours
  till sides are brown & sticky-looking. (The pudding hardens a bit as
  it cools.) Serve warm with vanilla ice cream.
  
  An old New England favorite, this pudding is best served warm with a
  big scoop of vanilla ice cream.  It's a comforting wintertime dessert.
  
  Source: "Vinyard Seasons" by Susan Branch
  
  Posted by Lisa Clarke on Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
