MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Pat's Famous Pasta Sauce
 Categories: Cyberealm, Mom's best, Sauces
      Yield: 1 large pot!
 
MMMMM----------------------FROM: PAT FIELDS---------------------------

MMMMM-----------------CYBEREALM BBS 315-785-8098----------------------
      4 qt Tomatoes
      1    30 oz jar Spaghetti Sauce
      1 cn 20 oz tomato sauce
      3 cn Tomato paste
      4 tb Italian seasoning
    1/2 ts Ground sage
      2 ts Garlic powder or salt
      1 tb Oregano
      1 ts Parsley
      2 tb Sugar
    1/2 c  Romano cheese, grated
    1/2 c  Parmesan cheese, grated
 
  NOTE: It is best to use fresh canned tomatos and when you use the
  spaghetti sauce, the thicker the better (we use Prego).
  
  In a very LARGE pot, using a vegetable mill, grind tomatos to remove
  seeds and hard pulp. Pour the tomato sauce and spaghetti sauce in
  the mill, and process it.If the tomatos you added were watery, you
  might want to add a second jar/can of spaghetti sauce. Clean the jars
  out with water. The point you are trying to do is to retain as much
  of the essence of the ground whole tomatos as possible. Discard the
  debris. Add the tomato paste directly to the tomato mixture. (Note,
  clean the cans of paste as best as possible... you want them to be
  very clean.)
  
  Mix well. Salt and pepper to taste.
  
  Add all spices and the cheeses and mix well. Cover and place on very
  low heat. If you wish to add meatballs to the sauce while it is
  cooking now is the time to make them. Once made, add them directly to
  the sauce.
  
  As it cooks you may want to adjust the spices and the cheeses
  depending on your tastes. We add at least another tablespoon of
  oregano, 2 table- spoons of parsley, a little more salt, and at least
  another 1/2 cup each of romano and parmesan cheeses.
  
  Stir every half hour or so to prevent scortching on the bottom of the
  pot. When the sauce is cooked down to your taste (and the meatballs
  are done to your liking), remove from heat and let sit for 1/2 hour.
  
  Source: Pat Fields,Cyberealm BBS Watertown NY
  Typed for you in MM format by Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
  
  Typist's note: This is the absolutely BEST sauce we have ever eaten,
  and we have references for it from the users of the BBS!! Enjoy!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Pat's Famous Meatballs for his Famous Pasta Sauce
 Categories: Cyberealm, Mom's best, Italian, Meats
      Yield: 24 meatballs+
 
  4 1/2 lb Ground chuck or lean beef
      2    Eggs
      1 tb Garlic salt
      1 tb Italian seasoning
      3 c  Or more Italian bread crumbs
    3/4 c  Or more Grated Romano cheese
 
  In a very large bowl, add all ingredients except the cheese. The
  mixture will be very very dry (this is good, as the crumbs will ab-
  sorb any fats in the sauce!). Mix well. Add the cheese.
  
  Form meatballs to the size you desire and saute all sides until just
  brown. Drop in the sauce you are making.
  
  This recipe will make 24 +/- "larger than golf-ball size", or
  smaller, depending on your desires.
  
  Source: Pat Fields, Cyberealm BBS Watertown NY
  Typed for you in MM format by Linda Fields, Cyberealm BBS Watertown NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Cream Puffs From Brigitte Sealing
 Categories: Cyberealm, Desserts
      Yield: 12 servings
 
      1 c  Water
    1/2 c  Butter
    1/4 ts Salt
      1 c  Flour
      4    Eggs
 
  Bring water,flour and salt to a roling boil. Add flour all at once,
  stir hard over low heat about 1 minute, until mixture forms a ball
  and leaves the sides of the pan. Remove from heat; cool slightly. Add
  eggs, one at a time, beating after each one untill velvetly and
  smoothly.Drop dough by 1/4 cupfulls on an ungreased cookiesheet. Bake
  at 400 degrees F 35 -40 minutes. Dont open oven for the first 15
  minutes or they will fall. While still warm cut them horizontally in
  half. Cool completly; fill with chocolate bar filling and glaze with
  chocolate glaze. From Brigitte Sealings Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Chocolate Bar Filling
 Categories: Cyberealm, Cookies
      Yield: 1 servings
 
    1/2 c  Sugar
      5 tb Cornstarch
      3 tb Brown sugar
    1/4 ts Salt
      3 c  Milk
      3    Egg yolks,beaten
      1 ts Vanilla
      8 oz Chocolatebar
 
  combine all but vanilla and chocolate bar in a saucepan. Stir
  constantly until mixture boils;boil and stir 1 minute. Remove from
  heat;add vanilla and chocolate bar, broken into pieces. Stir until
  chocolate is completly melted.Pour into bowl and press plasticwrap
  directly on surface; cool. Yields about 4 cups filling Chocolate
  Glaze: 1 4oz Chocolate bar 1 Tablespoon water Melt chocolate in
  double boiler, or microwave;stir to blend, add more water if it is to
  thick.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: EASY ORIENTAL FRIED RICE
 Categories: Cyberealm, Side dishes
      Yield: 4 servings
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
           *     *     *     *     *
      2 c  -to 4 c cooked Rice
      2 sl Bacon, chopped
    1/2 c  Low-fat Ham *
           *(you may substitute cooked
           -shrimp, turkey or chicken)
      1 c  Carrots, diced
    1/2 c  Red Pepper, diced
    1/2 c  Green Onion, chopped
      1 c  Frozen Green Peas
    1/2 ts Dried Ginger
    1/3 c  Low-Salt Soy Sauce
           Salt & Pepper to taste
 
  1.  Fry bacon in large skillet or wok until crisp.  Drain off all but
  1 T of fat.
  
  2.  Add meat and carrots; stir-fry about 2 minutes.
  
  3.  Add red pepper and onions; toss or stir to fry until vegetables
  are cooked.
  
  4.  Stir in green peas, rice, ginger, soy sauce, salt and pepper.
  
  5.  Stir to heat well; cover and let stand about 5 minutes.
  
  Serving size depends on amount of rice used.
  
  Source: Saran Wrap
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Scotch Scallops
 Categories: Cyberealm, Fish
      Yield: 4 servings
 
      1 lb Ground Beef
      2 tb Minced Onion
    1/2 c  Oil
    1/2 c  Milk
      1 ts Salt
    1/4 ts Pepper
 
  (The Scotch recipe featured is from a series of radio talks on "Menus
  of Allied Nations" in World War II.)
  
  Brown ground beef and minced onion in hot oil.  Then mix, stirring
  very little, with milk, salt and pepper.  Cover; simmer until meat is
  done (15 min.).  Serve hot on platter... in border of fluffy mashed
  potatoes.
  
  Allied tip:  All you have to do to make ground meat go further: mix
  it with Wheaties, bread or cracker crumbs, cooked rice, oatmeal,
  crushed zweiback crackers, and moisten with a little milk.
  
  From: Betty Crocker's Picture Cookbook, first edition (1950).
  
  Typed for you by: George Fassett, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Caramel Fudge Cake
 Categories: Cyberealm, Cakes
      Yield: 1 cake
 
MMMMM----------------DESSERTS FROM CHEF FREDDY'S---------------------
      1    Chocolate cake mix (18oz)
      1    Package caramel candies
           -(14oz) [unwraped]
    1/2 c  Butter
     14 oz Sweetened Condensed milk
           (not evaporated)
      1 c  Nuts [coarsley chopped]
           * * *

MMMMM--------------------PREHEAT OVEN TO 350-------------------------
 
  1)   Prepare cake mix as directed on box and pour 2 cups of the
  batter into a greased (and floured) 13" x 9" baking pan... and bake
  for 15 min... 2) Meanwhile, in a heavy sauce pan,over low heat, melt
  the caramel candys and butter with the milk stirring until smooth,
  then spread evenly over the cake... Spread remaining cake mix over
  the caramel mix, top with the nuts... 3) Return to the oven for 30 to
  35 min... or until the cake springs back when lightly touched... Cool
  and garnish as desired...
  
  from Fred Goslin in Watertown NY on Cyberealm Bbs at (315)-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken & Rice
 Categories: Cyberealm, Poultry
      Yield: 4 servings
 
MMMMM-----------------DINNER FROM CHEF FREDDY'S----------------------
      2 lg Chicken breasts [boneless
           -skin on or off]
      1 cn Cream of chicken soup
      1 cn Cream of celery soup
      1 cn Cream of mushroom soup
      1 cn (soup can full) rice [do
           -not use minute rice]
    3/4 cn (soup can) milk
    1/8 ts Salt
    1/4 ts Pepper
 
  1)   Mix the soups, milk and the rice, and pour into a 9"x13" baking
  pan
  
  2)   Split the chicken breasts into 4 equal parts and place them on
  top of the soup mix... Season with the salt and pepper and whatever
  else you prefer...
  
  3)   Bake in a 300 oven for 2 hrs... garnish as desired and serve...
  
  From Fred Goslin on Cyberealm Bbs in Watertown NY at (315)-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Key Lime Pie From Fred Goslin
 Categories: Cyberealm, Pies
      Yield: 1 pie
 
MMMMM----------------DESSERTS FROM CHEF FREDDY'S---------------------
      1    Pastry shell [8"or 9",
           -baked]
      3    Egg yokes
     14 oz Condensed milk [sweetened]
           -(not evaporated milk)
    1/2 c  RealLime lime juice from
           -concentrate
           Green food coloring
           Coolwhip for topping
 
  1)   Preheat oven to 325... Then in a large mixer bowl beat egg
  yokes with the sweetened cond. milk, lime juice,and food coloring...
  Pour into prepared pie shelland bake for 30 min...
  
  Cool, Chill, top with coolwhip, garnish as desired...
  
  from Fred Goslin on Cyberealm Bbs in Watertown NY at (315)-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Oven Glazed Chicken
 Categories: Cyberealm, Poultry
      Yield: 4 servings
 
MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      4    Chicken breast halves *OR*
           -leg sections
      1 cn Campbell's NEW Italian
           -tomato soup
      1 tb Water
      1 tb Vinegar
      1 tb Worcestershire sauce
  1 1/2 tb Brown sugar [packed]
 
  1)   Remove skin from chicken and in a 2qt oblong baking dish arrange
  chicken, and bake in a 350 oven for 30 min... 2) Combine remaining
  ingredients; spoon over the chicken and bake for 30 min. or until
  chicken is no longer pink and juices run clear...
  
  from some Campbell's cookbook and Fred Goslin on CYBEREALM Bbs in
  Watertown NY at (315)-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Paul & Jenny's father's Baked Ziti
 Categories: Cyberealm, Main dish, Meats
      Yield: 8 servings
 
MMMMM-----------------ITALIAN FROM CHEF FREDDY'S----------------------
      2 lb Ground beef
      1 lb Italian sausage
     29 oz Jar Spaghetti sauce
      1 lb Pasta shells or ziti
      1 ts Italian seasoning
    3/4 tb Garlic powder
     12 oz Mozzerella cheese [shredded]
           Parmesan cheese to taste
 
  This recipe is loosely adapted from one that is prepared at the
  "Cherry Tree Inn" in Henderson NY... by MR. Paul Read sr.
  
  1)   Break up and brown the meats and onion togeather, until just
  brown... add the spaghetti sauce and simmer while the pasta is
  cooking... add the spices to taste, and when the pasta is done,
  combine it with the meat and the cheese in a large baking dish and
  bake in a 350 oven for 30 to 45 min... 2) Serve with warm garlic or
  italian bread... and wine if you like...
  
  from Fred Goslin in Watertown NY on Cyberealm Bbs at (315)-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Sauted Chicken Breasts
 Categories: Cyberealm, Main dish, Poultry
      Yield: 4 servings
 
MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      4    Chicken breast halves -
           [skinless & boneless]
      2 tb Flour
    1/8 ts Pepper
      2 tb Vegetable oil
      1    Can "Campbell's" NEW Italian
           -Tomato soup
    1/2 c  Water
           Hot cooked noodles
 
  1)   On waxed paper combine the flour and pepper and then coat the
  chicken with it... 2) In a skillet, in hot oil, cook chicken for 10
  min... or until browned remove and set aside... (spoon off the fat)
  3) In a skillet, combine soup and the water, heating to boiling...
  Return chicken to skillet, cover and cook over low heat for 5 min. or
  until chicken is no longer pink stirring often... 4) Serve over hot
  cooked noodles garnished with fresh basil and parmesan cheese...
  
  from a Campbells Cookbook and Fred Goslin on, Cyberealm Bbs in
  Watertown NY at (315)-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Sliced Baked Potatoes From Fred Goslin
 Categories: Cyberealm, Vegetables
      Yield: 4 servings
 
MMMMM------------------SIDES FROM CHEF FREDDY'S-----------------------
      4 md Baking potatoes [even sized]
      1 ts Seasoned salt
      3 tb Butter [melted]
      3 tb Herbs [chopped & fresh] ie;
           -parsley, chives, thyme,
           -sage... *or*
      3 tb Dried herbs of your choice
      4 tb Chedder cheese [grated]
  1 1/2 tb Parmesan cheese
 
  ...to prepare... 1) If the potatoe's skins are tough, peel them
  otherwise just scrub and rince them... Then cut them into thin slices
  being careful not to slice all of the way through... Put them in a
  baking dish, and fan them slightly...
  
  2)   Sprinkle with the salt, drizzle the butter on the tops, and then
  sprinkle your choice of herbs on the top... Bake in a 425 oven for 50
  min... then remove, and sprinkle with the cheeses... Return to the
  oven and bake for another 10 to 15 min... until lightly browned, and
  cheeses are melted and potatoes are tender inside...
  
  Serve with any meat, fish, or poultry dish... or as a main dish with a
  salad...
  
  From the Great American Recipe file and FRED GOSLIN on CYBEREALM Bbs
  in Watertown NY at (315)-786-1120...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Sloppy Joes
 Categories: Cyberealm, Meats
      Yield: 6 servings
 
MMMMM-----------------QUICKS FROM CHEF FREDDY'S----------------------
      1 lb Ground beef
      1    Can Campbell's NEW Italian
           -tomato soup
    1/4 c  Water
      2 ts Worcestershire sauce
    1/8 ts Pepper
      6    Hamburber buns
           [split & toasted]
 
  1)   In a skillet, cook the beef until browned stirring to separate
  the meat... Spoon off the fat... 2) Add the soup, water,
  Worcestershire sauce, and pepper... heat through stirring often...
  serve on buns...
  
  from some Campbells cookbook and Fred Goslin on CYBEREALM Bbs in
  Watertown NY at (315)-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Tin Plate Special From Fred Goslin
 Categories: Cyberealm, Main dish, Meats, Vegetables
      Yield: 10 servings
 
MMMMM-----------------A MEAL FROM CHEF FREDDY'S----------------------
      1 lb Pinto beans {dried]
      6 lb Beef rump roast
      1 tb Shortening
      1 c  Green pepper strips
      2 md Onions [sliced]
      2 c  Tomato juice
      8 oz Tomato sauce
    1/2 c  Water
      2 tb Cider vinegar
      2 tb Brown sugar
      2 ts Salt
      1 ts Dry mustard
      1 ts Thyme
 
  1)   Wash the beans and cover with cold water to soak overnight...
  then bring them to a boil and cook for 1 hour, and drain; discarding
  the water... 2) Brown the roast in the shortening, in a large dutch
  oven or roaster, add the peppers and onions cooking until tender...
  Add the beans and the remaining ingredients... 3) Cover and bake in a
  350 oven for 2 to 3 hours or until the beans are tender and the
  meat is done...
  
  from Marlboro Country's CHUCKWAGON COOKING and Fred Goslin on,
  Cyberealm Bbs in Watertown NY at (315)-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: SourDough Starter (mix)
 Categories: Cyberealm, Breads
      Yield: 1 starter
 
MMMMM---------------------CHEF FREDDY'S OWN--------------------------
      1 qt Water [luke warm]
      1 pk Dry yeast
      2 ts Sugar
      4 c  Flour
 
  1)   Put the water in a good size crock and add the yeast, and sugar
  to soften... then add the flour... Cover with a clean cloth... 2) Let
  the mixture rise until it is light and slightly aged (about 2
  days)...Mixture will thin as it stands, so add flour as needed...
       As yo use the sourdough from the crock replace it with equal
  ammouts of flour and water...
  
  from Marlboro Country's Chuchwagon Cooking and Fred Goslin, on
  Cyberealm Bbs, in Watertown NY at (315)=786-1120...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Sourdough Steak
 Categories: Cyberealm, Meats
      Yield: 6 servings
 
MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      3 lb Round steak [1" thick]
      1 c  Flour
      2 ts Onion salt
      2 ts Paprika
      1 ts Pepper
      1 c  Sourdough starter [recipe
           -follows]
    3/4 c  Shortening
 
  1)   Using a meat tenderizing mallet or knife, pound steak to "
  thick... and cut into serving pieces... 2) Combine flour and
  seasonings, and dip steak pieces in sourdough starter then in flour
  mixture... 3) Fry in about 1" of hot shortening... and serve
  
  from Marlboro Country's Chuckwagon Cooking and Fred Goslin on
  Cyberealm Bbs in Watertown NY... at (315)-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: PASTA WITH ROAST PEPPERS AND BROCCOLI
 Categories: Cyberealm, Italian
      Yield: 6 servings
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
           *       *       *        *
      1 lb Mostaccioli, Ziti, or other
           - pasta shape, uncooked
      2 tb Vegetable Oil
    1/2 ts Hot red pepper flakes
      1 lb Broccoli Flowerets (6 cups)
    1/2 c  Water
      2    6-oz jars, whole pimientos -
           -or roasted peppers, drained
           -and diced
    1/4 c  Grated Parmesan cheese
           Sat & Pepper to taste
 
      Prepare pasta according to package directions.  While pasta is
  cooking, warm the oil and red pepper flakes over medium heat for two
  minutes. Add the broccoli and saute for 2-3 minutes.  Add 1/2 water
  and cover. Cook broccoli until tender.
  
      When pasta is done, drain well.  Toss the pasta with diced
  peppers. Season with salt and pepper to taste.  Pour the broccoli
  over pasta, sprinkle with Parmesan and serve.
  
  Per Serving:
  
  Calories:..............567            Fat:............7.14 g.
  Cholesterol:.......... 0 g            Sodium..........800 mg
  
  Source: "Military Lifestyle" magazine
  
  Typed for you by: Lois FLack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: PASTA WITH LIGHT LEMON AND WINE SAUCE
 Categories: Cyberealm, Italian
      Yield: 6 servings
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
           *      *      *      *     *
  1 1/2 lb Your favorite shaped pasta
      3 tb Margarine
    1/2 sm Onion, chopped
      4 tb All-purpose Flour
      2 c  Dry White Wine
      2 c  Unsalted Chicken Broth
    1/2 ts Grated Lemon Zest
      1 tb Fresh Thyme, chopped, or
           - 1/2 ts. dried
      1 tb Fresh Dill, chopped, or
           - 1 ts. dried
      3 tb Dijon Mustard
           Salt, to taste
 
      Prepare pasta according to package directions; drain.
  
      Warm the margarine in a large saucepan over medium-low heat. Add
  the onion and saute until lightly brown and very soft.   Add the
  flour and reduce heat to low.  Stir until completely blended.  Very
  gradually whisk in the white wine and chicken broth.  Bring the sauce
  to a boil and then let simmer for 10 minutes.  Stir in the lemon
  zest, thyme, dill and mustard and season to taste with salt.
  
      Serve sauce over the warm pasta.
  
  Calories per serving...........  302    Fat.................. 7.41 g
  Cholesterol.................... 0 mg    Sodium............... 417 mg
  
  Source:  "Military Lifestyle" magazine
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple Rings
 Categories: Cyberealm, Desserts
      Yield: 4 servings
 
      3 md Apples
    1/3 c  Vinegar
      1 c  Sugar
      6    Cloves, whole
      1    Cinnamon stick
 
  1.Cook vinegar, sugar and spices for 5 minutes. 2.Wipe apples with a
  damp cloth, but dont peel. Core and cut the apples
    crosswise into 1/2 inch rings, most apples will cut in four rings.
  3.Cook four rings at a time slowly, in the sugar syrup untill they are
    transparent. Remove carefully, store all in dish and when done pour
    the rest of the syrup over the rings. They keep well for several
  days. From Womens Day Magazine typed by Brigitte sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Burgundy Meat Ball Stew from Peggy Travers
 Categories: Main dish, Cyberealm
      Yield: 4 servings
 
      2 c  Ground Beef
      1 c  Fine Soft Breadcrumbs
    1/4 c  Onions, finely chopped
      1 x  Egg
  1 1/2 ts Salt
    1/4 ts Pepper
    1/4 ts Thyme
      1 tb Butter
      1 tb Oil
      1 cn 14oz Tomato Sauce
      1 cn 10oz Beef Bouillon
      1 c  Dry Red Wine
      1 c  Water
      8 x  Onions, halved
      2 cl Garlic, minced
      4 x  Medium Potatoes, cubed
      4 x  Medium Carrots, 1" chunks
           Salt and Pepper
    1/2 lb Small Mushrooms (optional)
           Parsley, chopped
      1 tb Cornstarch OR
      2 tb Flour
 
  1) Combine beef, crumbs, onion, egg, salt, pepper, thyme. Shape into
     1 1/2" meatballs.
  
  2) Heat butter and oil in skillet. Brown meatballs lightly on all
  sides.
     Drain excess fat.
  
  3) Combine meatballs with remaining ingredients in dutch oven. (May be
     refrigerated at this point). Cover and bake about 45 minutes at
  350 F
     or until vegetables are tender. During last 15 minutes, thicken
  with
     cornstarch or flour.
  
  From the Kitchen of Peggy and Bruce Travers, Cyberealm BBS
  Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Broiled Flounder
 Categories: Main dish, Cyberealm, Fish
      Yield: 4 servings
 
      4 x  Double Filets of Flounder
      2 x  Eggs, separated
      1 pn Salt, Pepper, Dry Mustard
      1 c  Peanut Oil
      4 tb Pickle Relish
      1 tb Parsley, chopped
      1 tb Lemon Juice
      1 ds Tobasco
 
  1) Place the egg yolks in a blender, food processor or deep bowl.
  
  2) Blend in the salt, pepper and mustard. If blending by hand, use a
  small
     whisk.
  
  3) If using the machine, pour the oil through the funnel in a thin,
  steady
     stream with the machine running. If mixing by hand, add oil a few
  drops
     at a time, beating well in between each addition.
  
  4) When half the oil has been added, the rest may be added in a thin
     steady stream while beating constantly with a small whisk.
  
  5) Mix in the relish, parsley, lemon juice and tobasco. Beat the egg
     whites until stiff but not dry and fold into the mayonnaise created
     through step 4.
  
  6) Broil the fish about 2 inches from the heat source for about 6-10
     minutes, depending on the thickness of the filets.
  
  7) Spread the sauce over each filet and broil for 3-5 minutes longer,
  or
     until the sauce puffs and browns lightly.
  
  From the kitchen of Peggy and Bruce Travers, Cyberealm BBS
  Watertown,NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Los Angeles and Tijuana Caesar Salad
 Categories: Appetizers, Salads, Cyberealm
      Yield: 4 servings
 
      6 x  Anchovy Filets
      4 tb Milk
      1 c  Olive Oil
      1 cl Garlic, left whole
      4 sl French Bread,
           (cut into 1/2" cubes)
      1 x  Egg
      1 x  Head of Romaine Lettuce
      1 x  Juice from Small Lemon
           Salt and Pepper
      4 tb Parmesan Cheese, grated
 
  1) Soak the anchovies in the milk for 15 minutes. Rinse and pat dry on
     paper towels. Chop roughly. Cook the egg for 1 minute.
  
  2) Crush the garlic and leave in the oil for about 30 minutes. Heat
  all
     but 6 tb of the oil in a frying pan until hot. Fry the cubes of
  bread
     until golden brown, stirring constantly with a metal spoon for even
     browning. Drain on paper towels.
  
  3) Break the cooked egg into a bowl and beat well with the lemon
  juice,
     salt and pepper. Toss the lettuce with the remaining garlic oil and
     anchovies. Add the egg mixture and toss to coat well. Place in a
  clean
     serving bowl and sprinkle over the croutons and parmesan cheese.
  Serve
     at room temperature.
  
  From the kitchen of Peggy and Bruce Travers Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Swordfish Kebabs
 Categories: Main dish, Fish, Cyberealm
      Yield: 4 servings
 
  2 1/4 lb Swordfish Steaks
      6 tb Olive Oil
      1 ts Oregano, chopped
      1 ts Marjoram, chopped
      1 x  Juice & rind from 1/2 lemon
      4 x  Tomatoes cut in thick slices
      2 x  Lemons cut in thin slices
           Salt and Fresh Ground Pepper
           Lemon Slices/Italian Parsley
 
  1) Cut the swordfish steaks into 2 inch pieces.
  
  2) Mix the olive oil, herbs, lemon juice and rind together and set it
     aside. Thread the swordfish, tomato slices and lemon slices on
  skewers,
     alternating the ingredients. Brush the skewers with the oil and
  lemon
     juice mixture and cook under a preheated broiler for about 10
  minutes,
     basting frequently with the lemon and oil. Serve garnished with
  lemons
     and parsley.
  From the kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown
  NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Fried Fish with Garlic Sauce
 Categories: Main dish, Fish, Cyberealm
      Yield: 4 servings
 
      2 lb Fresh Anchovies or Whitebait
      1 c  All-purpose Flour
      5 tb Cold Water
      1 pn Salt
           Oil for Frying

MMMMM------------------------GARLIC SAUCE-----------------------------
      4 sl Bread, crusts trimmed
           (soaked in water for 10 min)
      4 cl Garlic,
           (peeled and roughly chopped)
      2 tb Lemon Juice
  4 1/2 tb Olive Oil
  1 1/2 tb Water (optional)
           Salt and Pepper
      2 ts Fresh Parsley, chopped
           Lemon Wedges for garnish
 
  1) Sift the flour into a deep bowl with the salt. Gradually stir in
  the
     water in the amount needed to make a very thick batter.
  
  2) Heat enough oil for frying in a large, deep pan. A deep-sided
  saute pan
     is ideal.
  
  3) Take 3 fish at a time and dip them into the batter together. Press
     their tails together firmly to make a fan shape.
  
  4) Lower them carefully into the oil. Fry in several batches until
  crisp
     and golden. Continue in the same way with all the remaining fish.
  
  5) Meanwhile, squeeze out the bread and put in a food processor with
  the
     garlic and lemon juice. With the processor running, add the oil in
  a
     thin steady stream. Add water if the mixture is too thick and dry.
  Add
     salt and pepper and stir in parsley by hand. When all the fish are
     cooked, sprinkle lightly with salt and arrange on serving plates
  with
     some of the garlic sauce and lemon wedges.
  
  From the kitchen of Pegyy and Bruce Travers, Cyberealm BBS Watertown
  NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Cream of Carrot & Ginger Soup
 Categories: Soups, Cyberealm
      Yield: 9 cups
 
      4 tb Butter
      2 lb Carrots, peeled and chopped
      2 x  Medium Onions, diced
      2 c  Chicken Stock
      4 c  Water
      1 x  Bay Leaf
  1 1/2 tb Fresh Ginger Roots
    1/2 c  Whipping Cream
           Salt and Pepper
 
  (The Frog & Peach, 2 Gloucester St., Toronto)
  
  1) Melt butter in medium-sized saucepan. Add carrot (about 6 cups),
  onion,
     bay leaf and ginger. Cook 3 minutes.
  
  2) Pour in chicken stock and water, bring to a boil. Simmer 15
  minutes on
     low heat or until carrots are tender.
  
  3) Tranfer to blender or food processor and blend until smooth. Return
     soup to saucepan, heat through then stir in cream. Season with
  salt and
     pepper.
  
  4) Serve in heated bowls.
  
  Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Caesar Salad Dressing (Whistler's, 995 Broadview, Toronto
 Categories: Dressings, Cyberealm
      Yield: 2 cups
 
      3 x  Egg Yolks, beaten
      3 tb Prepared Mustard
     10 cl Garlic
      2 x  Anchovy Filets
      6 x  Capers
  1 1/2 ts Salt
    1/2 ts White Pepper
    1/2 ts Dried Oregano Leaves
     15 dr Tobasco Sauce
     15 dr Worcestershire Sauce
           Olive Oil
      5 tb White Vinegar
 
  1) Combine all dressing ingredients except olive oil in a blender
  using
     low speed. Maintain speed and add olive oil very slowly until
  mixture
     thickens and is the consistency of mayonnaise. Add vinegar and
  blend.
  
  2) Spoom into a glass jar, cover, refrigerate up to a week, using as
     needed.
  
  3) For Caesar Salad, tear romaine lettuce into bite sized pieces. Toss
     with dressing then add freshly grated parmesan cheese, croutons and
     fried bacon bits to taste. Toss and serve.
  Typed for you by: Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet & Hot Corned Beef
 Categories: Main dish, Meats, Cyberealm
      Yield: 6 servings
 
      4 lb Fresh Lean Corned Beef
      1 x  Large Onion, peeled
      4 x  Whole Cloves
      6 x  Black Peppercorns
      6 cl Garlic
      2 x  Small Dried Chilies
           Salt & Fresh Ground Pepper
    1/2 c  Bitter Orange Marmalade
 
  1) Place corned beef in a large, heavy pot; cover with water.
  
  2) Stud the onion with cloves. Add to pot along with the peppercorns,
     garlic and chilies.
  
  3) Bring to a boil over medium-high heat. Reduce heat to low,
  partially
     cover and simmer for 2 1/2 hours or until meat is tender. Preheat
  oven
     to 350 F.
  
  4) Remove beef to a small, shallow baking dish. Set aside 3/4 cup
  cooking
     liquid. Sprinkle meat with salt and pepper, then spread marmalade
  over
     top. Pour reserved cooking liquid into pan. Bake 25 minutes basting
     occasionally.
  
  Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Campbell's Cheese and Broccoli Potato Topper
 Categories: Side dishes, Cyberealm
      Yield: 4 servings
 
      1 x  10 3/4 oz can Campbell's
           New Cheddar Cheese Soup
      2 tb Sour Cream or Yogurt
    1/2 ts Dijon Mustard
      1 c  Cooked Broccoli Flowers
      4 x  Hot Baked Potatoes, split.
 
  1) In 1 1/2 qt saucepan, combine soup, sour cream and mustard; add
     broccoli. Heat through, stirring occasionally.
  
  2) Serve over potatoes. Garnish with chopped sweet red pepper if
  desired.
  
  NOTE: To bake potatoes: Using fork, pierce each potato; bake at 400 F
  for 1 hour. OR microwave on high 10 1/2 to 12 1/2 minutes or until
  fork tender.
  
  Typed for you by Peggy and Bruce Travers Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Campbell's Nachos
 Categories: Appetizers, Cyberealm
      Yield: 6 servings
 
      1 x  10 3/4 oz can of Campbell's
           New Cheddar Cheese Soup
    1/2 c  Salsa
      1 x  Bag (10 oz) Tortilla Chips
           Chopped Tomato
           Sliced Green Onions
           Sliced Vlasic or Early
           California Pitted Ripe Olive
           Chopped Green or Sweet Red
           Pepper
 
  1) In 1 1/2 qt saucepan, combine soup and salsa. Over low heat, heat
     through stirring often.
  
  2) Serve over tortilla chips. Top with tomato, green onions, olives
  and
     pepper.
  
  TIP: If desired, warm chips in microwave. Divide tortilla chips
  between 2 microwave-safe plates. Microwave 1 plate at a time,
  uncovered, on high for 45 seconds.
  
  Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Spiced Black Beans
 Categories: Cyberealm, Main dish
      Yield: 6 cups
 
      1 lb Dried Black Beans,
           - picked over
      1 x  Medium Sized Onion, peeled
      4 x  Whole Cloves
      2 x  Chorizo Sausages (4 oz)
      4 x  Large Sprigs Fresh Cilantro,
           - stems crushed
      1 x  Large Carrot
      1 x  Celery Stalk with Leaves
      2 tb Olive Oil
      2 tb Cocoa Powder
      1 tb Ground Cumin
      1 tb Chili Powder
    1/4 ts Red Pepper Flakes
      8 c  Water
 
  1) Soak bean overnight in water to cover. Drain and rinse.
  
  2) Stud the onion with cloves.
  
  3) Place all ingredients in a large, heavy pot and bring to a boil.
  Reduce
     heat and simmer until tender but not mushy. About 1 1/2 hours.
  
  4) Remove flavoring vegetables; discard or reserve for another use.
  Slice
     chorizos and return to beans; or serve chorizos on their own.
  
  NOTE: For a special treat, puree 2 cups of beans (without chorizos)
  along with some of the cooking liquid until you have a smooth paste.
  Spread paste atop round corn chips. Sprinkle a bit of monterey jack
  cheese over bean paste. Set on baking sheet in 350 F oven for 3
  minutes to melt cheese. Serve warm, topped with shredded lettuce and
  chopped cilantro. Serve with chorizos.
  Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Mary Anne's Curry Sauce (for Fondues)
 Categories: Sauces, Cyberealm
      Yield: 1 cup
 
    1/2 c  Mayonaise
      2 ts Milk-to desired consistency
      1 pn Cayenne Pepper
  1 1/2 tb Curry Powder
 
  Mix all ingredients the night before your fondue and refrigerate
  overnight. From the kitchen of Peggy and Bruce Travers, Cyberealm BBS
  Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Mary Anne's Fluffy Horseradish Sauce (for Fondues)
 Categories: Sauces, Cyberealm
      Yield: 1 1/4 cups
 
      1 c  Sour Cream
    1/4 c  Prepared Horse Radish Sauce,
           (drained)
      1 tb Lemon Juice
      1 tb Sugar
      1 tb Minced Chives
 
  Mix all ingredients together the night before your fondue and
  refrigerate overnight. Stir before serving.
  
  Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Mary Anne's Spinach Dip
 Categories: Dips, Cyberealm
      Yield: 2 cups
 
      1 pk Knorr Vegetable Soup
      1 c  Sour Cream
      1 c  Mayonaise
      1 pk Frozen Chopped Spinach,
           (cooked and drained)
 
  Mix all ingredients the night before using. Refrigerate overnight.
  Great with crackers, pumpernickle bread etc... You can serve it
  inside a hollowed out loaf of bread for something a little more fancy.
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Bruce's Favorite Caesar Salad
 Categories: Salads, Appetizers, Cyberealm
      Yield: 4 servings
 
      1 x  Head of Romaine Lettuce
      1 x  Tin of Anchovy Filets
      1 tb Fresh Ground Black Pepper
      4 cl Garlic
      1 x  Egg Yolk-use Extra Large Egg
      1 tb Prepared Hot Mustard
      3 ds Tobasco Sauce
      1 tb Worcestershire Sauce
    3/4 c  Olive Oil
           Red Wine Vinegar
      1 x  Lemon
           Fresh Grated Parmesan Cheese
           Croutons
    1/2 lb Bacon
 
  1) Cook the bacon until very crisp. Set aside and allow to drain on
  paper
     towels.
  
  2) Place egg in a glass of warm water and set aside until it reaches
  room
     temperature (10-15 minutes).
  
  3) Crush the garlic in a large wooden bowl. Add the anchovies and
  crush
     into a pulpy mass. Mix with black pepper.
  
  4) Add mustard, worcestershire sauce and tobasco. Separate the egg,
  keeping
     the yolk. If you can't find any extra large eggs then 2 small eggs
  is
     fine. Stir in each of these ingredients thoroughly as you add each
  one.
  
  5) SLOWLY add the oil from the anchovy tin, using a french whisk to
  mix.
  
  6) SLOWLY add olive oil, rapidly whipping until you get a thick
  paste. You
     may have to vary the amount of oil to achieve this (at least 3/4
  cup).
  
  7) Squeeze in some red wine vinegar to taste. Once around the bowl is
     usually enough.
  
  8) Squeeze in one lemon for the juice, again to taste.
  
  9) Just before serving, add the lettuce, croutons, crushed bacon and
     parmesan cheese. Toss Thoroughly.
  
  The trick to this is the dressing should be quite thick before adding
  the red wine vinegar and lemon juice.
  
  You may want to add more garlic, tobasco, worcestershire, mustard
  depending on how spicy you like your Caesar Salad.
  From the kitchen of Bruce and Peggy Travers, Cyberealm BBS Watertown
  NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Bruce's Favorite French Onion Soup
 Categories: Soups, Appetizers, Cyberealm
      Yield: 8 servings
 
      8 c  Sliced Spanish Onions
      7 x  Beef OXO Cubes
      3 x  Chicken OXO Cubes
      2 c  Garlic, chopped
      2 tb Worcestershire Sauce
    2/3 c  Napoleon VSOP Brandy
    1/2 c  Butter
     10 c  Boiling Water
           Oregano, Thyme, Parsley
           Cayenne Pepper
           Mozzerella Cheese, grated
           Swiss Cheese, grated
           Croutons
 
  1) Melt butter and onions in a large pot. Stir until soft (but not
  brown).
  
  2) Dissolve OXO cubes in 1 cup boiling water. Add this to pot along
  with
     remaining boiling water. Do not add cubes directly to pot until
  they
     are dissolved.
  
  3) Add garlic cloves, worcestershire sauce, brandy.
  
  4) Add spices to taste. Quite a few dashes of each. Stir until mixed
  in.
  
  5) Simmer on low (2-3) heat on stove for 1 1/2 hours.
  
  6) Fill french onion soup bowl 2/3 full of soup.
  
  7) Add covering of croutons. Add covering of grated cheeses. Be
  generous
     with the cheese!
  
  8) Bake at 350 F until the cheese is bubbling and slightly brown.
  
  The remaining soup can be stored in the fridge for weeks, and simply
  baked as needed.
  
  From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Ariel's Peppercorn Steak (or Steak au Poivre)
 Categories: Main dish, Meats, Cyberealm
      Yield: 1 servings
 
      1 x  8 to 12 oz New York Sirloin
    1/4 c  Olive Oil
    1/4 c  Teriyaki Sauce
      2 tb Worcestershire Sauce
           Coarsley Crushed Peppercorns
           Red Wine
           Cream
           Cognac
 
  1) Combine olive oil, teriyakia and worcestershire sauces to form a
     marinade for the meat. Or, you may use a marinade recipe of your
     choice. Marinade the steak at least a few hours, or overnight in
  the
     fridge turning the meat occasionally.
  
  2) Crush enough peppercorns to cover the steak on both sides. Put the
     crushed peppercorns on a cutting board and press the steak onto the
     peppercorns to coat. Do the same for both sides of the steak.
  
  3) Heat a heavy skillet (preferably cast iron with grill lines) and
  plop
     the steak into it. Depending on the meat and the marinade, you may
  have
     to add a bit of oil.
  
  4) Cook both sides evenly until the meat is medium rare, or to your
     liking.
  
  5) Put the meat on a heated plate. Keep the liquid in the skillet and
  add
     some wine to deglaze the skillet. (ie collect all the remains into
  a
     sauce). Cook (fairly high heat) until the sauce thickens, stirring
     occasionally.
  
  6) For more sauce, or Steak au Poivre la Creme, add cream and cook a
     little longer. Usually you need to do this to thicken the sauce.
  
  7) Add cognac, cook some more. Sauce should always be thick. Pour
  sauce
     over steak and optionally flambe in cognac (Steak au Poivre
  Flambe).
  
  Serve with Parisienne potatos and carrots.
  
  From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Ariel's Spicy Indian Potatoes
 Categories: Cyberealm, Vegetables
      Yield: 2 servings
 
      2 x  Large Potatoes
           Crushed Black Peppercorns
           Dried Green Mango Powder
           (Amchoor or Umchoor)
           Oil
 
  1) Cut potatoes into shoestrings (ie thin fries).
  
  2) Pan fry in oil. Remove to serving platter.
  
  3) Sprinkle liberally with crushed black peppercorns and green mango
     powder.
  
  From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Murray's Voo Doo Rib Sauce
 Categories: Sauces, Barbeque, Cyberealm
      Yield: 1 servings
 
      1 c  Ketchup
      1 c  Chili Sauce
      1 x  Whole Spanish Onion, chopped
    1/2 c  Molasses
      1 ts Corriander
      1 ts Cummin
      1 ts Chili Peppers
      1 ts Tobasco
    1/2 c  Honey
           Pepper
           Garlic
 
  Combine all ingredients. Simmer the ribs for 2 or 3 hours, then soak
  overnight in the sauce. Bake or barbecue the ribs.
  Typed for you by Bruce and Peggy Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Bruce's Favorite Steak Marinade
 Categories: Sauces, Cyberealm
      Yield: 1 cup
 
    1/2 c  Chicken Broth
    1/4 c  Honey
    1/4 c  Soya Sauce
      2 tb Ketchup
    1/4 ts Ginger
      1 cl Garlic, minced
 
  1) Mix hot chicken broth (can be OXO) with honey and soya sauce in a
  1 cup
     measure.
  
  2) Pour mixture into an 8x8x2 cake pan.
  
  3) Mix in ketchup, ginger and garlic.
  
  4) Place steaks in marinade at least 2 hours turning occasionally.
     Soak overnight in the fridge for best results.
  
  Note: Marinade may be kept in the fridge in a sealed container for
  several weeks.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Electronic Gourmet's Marinated Steak
 Categories: Main dish, Meats, Cyberealm
      Yield: 1 servings
 
      2 c  Red Wine
      1 x  Onion, minced
      1 cl Garlic, crushed
    1/2 ts Black Pepper
      1 tb Butter
      1 x  8-12 oz Sirloin or
           Porterhouse Steak
 
  1) Combine red wine, onion, garlic and black pepper. Marinate steak in
     this mixture for at least 2 hours turning occasionally. Overnight
  in
     fridge is best.
  
  2) Remove the steak, reserving the marinade and pat it dry. Rub the
  steak
     with butter.
  
  3) Broil the steak over hot coals, or under broiler until medium rare
  (or
     to your liking).
  
  4) Boil the marinade until reduced by two thirds. Discard the garlic
  clove
     and pour the sauce over the steak.
  
  Goes great with a bottle of dry red table wine from either California
  or the Rhone region of France.
  
  Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Yet Another Peppercorn Steak Recipe
 Categories: Main dish, Meats, Cyberealm
      Yield: 2 servings
 
      2 x  8-12 oz New York Sirloins
      3 tb Black Peppercorns
      4 tb Butter
      2 tb Brandy
    5/8 c  Double Heavy Cream
 
  1) Crush the peppercorns and transfer to a plate. Press the steaks
  into
     the crushed peppercorn coating both sides.
  
  2) Melt butter in a large frying pan. Add the steaks and fry for 3
  minutes
     on each side over moderately high heat. Reduce the heat to
  moderately
     low and fry for 4.5 minutes on each side.
  
  3) Remove steak, add brandy to frying pan and stir well, scraping as
  you
     do it. Stir in the cream and cook for 3 minutes (on low) scraping
  as
     you go. Pour sauce over steaks and serve with Parisienne potatoes
  and
     carrots.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Electronic Gourmet's French Onion Soup
 Categories: Soups, Appetizers, Cyberealm
      Yield: 6 servings
 
  1 1/2 lb Yellow Onions, thinly sliced
           (about 5 cups)
      3 tb Butter
      1 tb Oil
      1 ts Salt
    1/4 ts Sugar
      3 tb Flour
      8 c  Boiling Brown Stock
    1/2 c  Dry White Wine or Vermouth
      3 tb Cognac
           Rounds of Hard Toasted Bread
      2 c  Swiss Cheese, grated
 
  1) Cook the onions slowly with the butter and oil in a covered
  saucepan
     for 15 minutes.
  
  2) Uncover, raise the heat to moderate and stir in the salt and sugar.
     Cook for 30 to 40 minutes stirring frequently until the onions have
     turned and even, deep golden brown.
  
  3) Sprinkle in the flour and stir 3 minutes.
  
  4) Off heat, blend in the boiling liquid. Note that instead of brown
  stock
     you may use canned beef bouillon (same quantity). Or, and equal
  part of
     boiling water plus stock or bouillon.
  
  5) Add the wine and season to taste. Simmer partially covered for 30
  to 40
     minutes or more, skimming occasionally. Correct Seasoning.
  
  6) Set aside uncovered until ready to serve, then reheat to simmer.
  
  7) Just before serving, stir in the cognac. Pour into french onion
  soup
     bowls over the rounds of bread. Cover with cheese. Bake at 350 F
  until
     cheese melts.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Electronic Gourmet's Garlic Soup
 Categories: Soups, Appetizers, Cyberealm
      Yield: 8 servings
 
      6 oz Olive Oil
      2 cl Garlic, peeled and crushed
      4 c  Water
      2 tb Salt
      1 tb Monosodium Glutamate
      4 c  Chicken Stock
      8 sl Fresh White Bread
      8 x  Eggs
 
  1) Put the oil and garlic into a very heavy large pot. Saute until
  almost
     golden brown in colour. Add the water, salt, monosodium glutamate
  and
     stock.
  
  2) Simmer for 3 hours. Check the seasoning.
  
  3) To serve: Place a slice of bread in each soup bowl. Put a ladle of
  the
     hot soup in the bowl and immediately, on top of the bread, break an
     egg. The egg will congeal and the bread will go to the bottom of
  the
     bowl.
  
  Note: Can be made a day ahead and refrigerated. To serve, follow step
  3.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken with 40 Cloves of Garlic
 Categories: Main dish, Poultry, Cyberealm
      Yield: 4 servings
 
      1 x  Large Chicken, cut up
      4 x  Heads of Garlic,
           (broken into cloves)
      1 ts Oregano, Thyme, Savory
      1 x  Large Bouquet Garni
           Flour for dough
 
  1) Separate the garlic cloves without peeling them, but discard loose
     papers.
  
  2) Put everything except the bouquet garni and flour into a
  casserole. Mix
     well with your hands. Force the boquet into the center, packing the
     chicken around and filling the cavities with the garlic cloves.
  
  3) Prepare a dough of flower, water and a dribble of oil. Roll it into
     a long cylindrical band on a floured board. Moisten the edge of the
     casserole and press the band around the edge of the pot. Press the
  lid
     tightly on top.
  
  4) Cook in a 350 F oven for 1 hour and 45 minutes. Break the seal of
  paste
     at the table when serving.
  
  Typed for you by: Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Hashed Brown Potatoes
 Categories: Side dishes, Vegetables, Cyberealm
      Yield: 4 servings
 
      1 x  Large Yellow Onion, peeled.
      3 tb Butter or Bacon Drippings
      4 x  Large Potatoes, peeled.
    3/4 ts Salt
           Fresh Ground Black Pepper
 
  1) Chop the onion and potato into 1 inch chunks.
  
  2) Set up the food processor with the chopping blade and coarsely
  chop the
     onion using pulse mode. 3 or 4 pulses should do the job.
  
  3) Melt the butter in a large heavy skillet over moderate heat. Add
  the
     onion and allow to saute while you chop the potatoes.
  
  4) For best results, chop 1/4 of the potatoes at a time. Too many
  potatoes
     in the food processor could produce unevenly chopped potatoes. Put
  the
     potatoes in the work bowl and spread them around evenly before you
     chop. Use the pulse method about 4 times.
  
  5) Take out the batch of chopped potatoes and put them in the skillet
  with
     the onions. Do this for the remaining 3 batches of potatoes.
  
  6) Saute slowly for 10 minutes. Cover and turn the heat down as low as
     possible. Let the potatoes simmer for 10 minutes. This should cook
     them through.
  
  7) Remove the cover and turn the heat up to brown the potatoes. Stir
  them
     up from the bottom using a spatula. Sprinkle with salt and pepper
     before serving.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Buzzard's Breath Chili
 Categories: Main dish, Soups, Cyberealm
      Yield: 8 servings
 
      8 lb Boneless Chuck
      3 x  8 oz Cans Tomato Sauce
      2 x  Large Onions, chopped
      5 cl Garlic, crushed and chopped
      2 x  Jalapeno Peppers
      5 tb Chili Powder
      2 ts Cumin, ground
    1/2 ts Oregano
           Salt to taste
      2 ts Paprika
           Cayenne Pepper to Taste
           Masa Harina as needed
      1 qt Beef Stock
      3 c  Water
 
  1) Chop meat into 3/8 inch cubes removing all visible grisle and fat.
     Brown in an iron skillet about 2 lbs at a time until grey in
  colour.
  
  2) Place in a large cast iron chili pot, adding tomato sauce and an
  equal
     amount of water. Add chopped onion, garlic, jalapeno peppers and
  chili
     powder. Simmer for 20 minutes.
  
  3) Add cumin, oregano, salt and cayenne pepper. As moisture is
  required,
     add homemade beef stock until amount is used then add water if
  needed.
  
  4) Simmer covered until meat is tender, about 2 hours, stirring
     occasionally. Add masa harina to achieve desired thickness. Add
  paprika
     for colour.
  
  5) Cook 10 additional minutes, correct seasoning to taste. Remove and
     discard jalapenos and serve. A small amount of cumin enhances aroma
     when added in the last 10 minutes of cooking.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Yet Another Chili Recipe
 Categories: Soups, Main dish, Cyberealm
      Yield: 6 servings
 
      1 lb Ground Beef
      1 lb Ground Pork
      1 lb Steak
      1 x  Bell Pepper
      3 x  Medium Onions
      1 x  Bunch Green Onions
      3 x  Celery Stalks
      2 cn Kidney Beans
           Jalapeno Peppers to taste
      1 ts Tobasco
      2 oz Chili Powder
    1/4 ts Cayenne Pepper
      1 ts Cumin
           Garlic to taste
      1 ds Paprika
           Sage and Oregano
      1 cn Canadian Beer
      1 x  Shot of Tequila
     16 oz Can of Tomatoes, blended
      1 sm Can of Tomato Paste
 
  1) Saute onions in butter. Add chopped pepper, celery and green
  onions.
     Add peppers, spices, tomatoes and tomato paste. Add beer and
  tequila.
  
  2) Brown meat in olive oil and add to the mixture. Cut the steak into
     small pieces and brown. DON'T USE THE FAT.
  
  3) Stir it up and let it cook. Don't use a lid. It usually takes 2
  hours
     or more.
  
  4) Wait until it's almost done to put the final adjustment on the
  spices.
     Add the beans about 1 hour before it is done.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Yet Another Buffalo Chicken Wing Recipe
 Categories: Poultry, Main dish, Cyberealm
      Yield: 4 servings
 
     24 x  Chicken Wings (about 4 lbs)
      4 tb Butter
      5 tb Louisiana Hot Pepper Sauce
      1 tb White Vinegar
 
  1) Cut off and discard the small tip of each wing. Cut the main wing
  bone
     and second wing bone at the joint. Sprinkle with salt and pepper.
  
  2) Heat vegetable oil in a deep fryer or deep saucepan to about 350
  F. Add
     some of the wings (do not overcrowd). Deep fry, turning, until
  golden
     brown and crisp, about 10 minutes.
  
  3) Drain well on paper towels and repeat until all wings are cooked.
  
  4) Melt butter in small saucepan, add the louisiana hot pepper sauce
  and
     white vinegar. Put hot chicken wings on to a warm serving platter.
  Pour
     butter mixture over all the wings and serve immediately.
  
  Note: Serve with various dressings and celery / carrot sticks.
  Suggested dressings: Blue Cheese, Curry, Teriyaki.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Yet Another Barbecue Sauce Recipe
 Categories: Sauces, Cyberealm, Barbeque
      Yield: 3 cups
 
  1 1/2 c  Canadian Beer
  1 1/2 c  Heinz Ketchup
    1/2 c  Dark Brown Sugar
      4 tb Red Wine Vinegar or,
      3 tb Balsamic Vinegar
      2 ts Dijon Mustard (grey poupon)
      2 ts Worcestershire Sauce
      1 ts Dry Mustard (super fine)
      1 ts Basil, crushed
      5 x  Red Chilies, crushed or,
           Pepper Sauce to taste.
      2 tb Olive Oil
      3 cl Garlic, crushed and chopped
           Fresh Ground Black Pepper
 
  1) Combine vinegar, beer, worcestershire sauce in saucepan over medium
     heat. Add brown sugar and stir to dissolve. Add all the rest,
  bring to
     a boil and simmer for 20 minutes.
  
  2) Heat uncovered just before using.
  
  If you like it hot, use the red chilies liberally, and use 1 tb of
  black pepper added last.
  
  Note: If using pork, parboil for 10 minutes, then bake until almost
  done. Brush sauce on, and grill no more than 20 minutes.
  
  Note: Beef ribs benefit from a water catch pan in the grill under
  large rib sections; Slows the cooking. Brush sauce on last 2 turns.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Electronic Gourmet's Garlic Bread
 Categories: Breads, Appetizers, Cyberealm
      Yield: 1 loaf
 
    1/4 lb Butter, soften to room temp.
      1 cl Garlic, peeled and crushed
      1 x  Loaf French Bread, 18" long
 
  1) Blend garlic with butter and let stand at room temperature 1 hour.
  
  2) About 1/2 hour before serving, preheat oven to 375 F.
  
  3) Meanwhile, slice bread 1 inch thick, cutting to but not through the
     bottom and holding knife at a slight angle.
  
  4) Spread both sides of each slice with garlic butter and wrap loaf
  snugly
     in heavy foil. Place on a baking sheet and warm 20-25 minutes.
  
  5) Unwrap and serve in a long napkin wrapped bread basket, or break
  into
     chunks and serve in a round napkin wrapped basket.
  
  Variations: =========== Herbed Garlic Bread:
  
  Mix 1 ts minced parsely and 1/4 ts each of thyme and oregano or
  marjoram into garlic butter and proceed as above.
  
  Cheese Garlic Bread:
  
  Mix 1 tb grated parmesan, 1/4 ts salt, 1/8 ts pepper and 1/4 ts each
  of savory and oregano or thyme into garlic butter and proceed as
  above.
  
  Curry or Chili Garlic Bread:
  
  Mix 1 to 2 ts curry or chili powder into garlic butter and proceed as
  above.
  
  Hints: ======
  
  You can freeze before baking. On serving day open foil and bake at
  350 F for 15 minutes.
  
  You can also use a microwave.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Yet Another Barbecue Sauce #2
 Categories: Sauces, Barbeque, Cyberealm
      Yield: 1 gallon
 
    1/2 ga Ketchup
  1 1/2 ts Pork Drippings (bacon)
    1/4 c  Vinegar
    1/2 c  Sugar
    1/2 x  Bottle Heinz 57 Sauce
    1/2 tb Black Pepper
      2 tb Red Pepper
      1 tb Garlic Salt
    1/4 c  Chili Powder
    1/4 c  Worcestershire Sauce
 
  Combine all the ingredients and simmer until thick. When you use this
  remember it is really a glaze, not a sauce. You can thin it with
  Canadian beer before use. This is not as hot as it sounds but it is
  spicy.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Yet Another Brownie Recipe
 Categories: Cakes, Desserts, Cyberealm
      Yield: 1 cake
 
    1/2 c  Walnuts (optional)
      2 oz Unsweetened Chocolate
    1/4 lb Unsalted Butter
      1 c  Sugar
    1/2 c  All Purpose Flour
      2 lg Eggs
 
  1) Preheat oven to 350 F. Butter an 8 inch square cake pan and set
  aside.
  
  2) Chop the walnuts in the bowl of a food processor fitted with a
  steel
     knife and set aside.
  
  3) Chop the chocolate into small pieces and melt with the butter in
  the
     top of a double boiler over hot, not boiling water. Stir until
  smooth.
  
  4) Remove from the heat, and stir in the sugar, then the flour, then
  the
     eggs, then the nuts. Pour into the prepared pan and smooth the top.
  
  5) Bake 20 to 25 minutes. Brownies will pull away from the sides of
  the
     pan. Allow brownies to cool in the pan on a rack. Cut into squares.
  
  To freeze brownies, place in a sigle layer and protect them first with
  plastic wrap and then with aluminum foil.
  
  Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Minute Boil Fudge Frosting
 Categories: Cakes, Cyberealm
      Yield: 1 cake
 
      4 tb Cocoa
  1 1/2 c  Sugar
      7 tb Milk
      2 tb Crisco
      2 tb Butter
      1 tb Karo Syrup
    1/4 tb Salt
      1 ts Vanilla
 
  Mix all ingredients and bring to a full rolling boil. Stir
  constantly. Boil briskly for 1 minute (on a rainy day boil 1 1/2
  minutes). Cool to lukewarm. Add vanilla and beat until thick enough
  to spread.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Bruce's Favorite Fajita
 Categories: Mexican, Main dish, Cyberealm
      Yield: 8 fajitas
 
      1 lb Flank Steak
    1/2 c  Salad Oil
    1/2 c  Sherry
      1 tb Chili Powder
      1 cl Garlic, minced
      2 tb Cumin
      8 x  6" Flour Tortillas
      2 c  Shredded Lettuce
      1 lb Monterey Jack Cheese, grated
      6 x  Green Onions, chopped
           Taco Sauce
 
  1) Marinate Steak in the oil, sherry, chili powder, garlic and cumin
  for
     several hours. Refrigerate overnight for best results.
  
  2) Broil or grill the steak, then carve into thin slices across the
  grain.
  
  3) Warm tortillas. Place several slices of meat on each. Add lettuce,
     cheese, onions and your favorite taco sauce. Roll and eat like a
     burrito.
  
  From the kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown
  NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Jerry Lewis' Italian Chicken
 Categories: Poultry, Main dish, Cyberealm
      Yield: 6 servings
 
      1 x  4-5 lb Chicken
    1/4 c  Olive Oil
      1 c  Tomatoes, chopped
    1/2 c  Onion, chopped
    1/2 c  Green Pepper, chopped
      1 cl Garlic, minced
      2 x  Bay Leaves
      1 pn Oregano
      2 ts Salt
    1/2 ts Pepper
      2 tb Salad Oil
      1 c  Rice (uncooked)
      1 c  Ripe Olives, coarsley choppd
    1/4 c  Pimentos, chopped
      1 c  Peas, cooked and drained
 
  1) Brown Chicken in oil in a large skillet or dutch oven. Add
  tomatoes,
     onion, green pepper, garlic and seasoning. Simmer for about 5
  minutes.
  
  2) Pour into a large casserole.  Heat oil in same skillet. Add rice
  and
     stir until rice is golden brown. Add to the chicken.
  
  3) Cover with water and bake in a 350 F oven for approximately 1 1/2
     hours or until chicken is tender and the rice is cooked.
  
  4) Add the olives, pimentos and peas. Bake 15 minutes more and serve.
  
  Typed for you By Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Peggy and Bruce's Baked Chicken Breast Casserole
 Categories: Poultry, Casseroles, Cyberealm
      Yield: 2 servings
 
      2 x  Large Chicken Breasts
      2 x  Large PEI Potatoes
      4 x  Large Carrots
      2 x  Medium Onions
      1 ts Oregano
      1 ts Thyme
      1 ts Rosemary
      1 ts Paprika
      1 ts Parsley
      1 ts Garlic Powder
    1/4 c  Olive Oil
      1 ds Cayenne Pepper
 
  1) Combine all seasonings. Cut vegetables into large chunks.
  
  2) Put chicken breasts in casserole dish. Surround with vegetable
  chunks.
     Brush olive oil generously on all poultry and vegetables.
  
  3) Sprinkle spices on chicken only. Bake covered in a 350 F oven
     approximately 1 hour. Uncover and continue to bake until
  vegetables are
     crispy and the potatoes/chicken are browned.
  
  For a spicy variation, dash some worcestershire sauce and/or tobasco
  over the dish before baking.
  
  From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Electronic Gourmet's Garlic and Herb Salad Dressing
 Categories: Sauces, Cyberealm
      Yield: 1 jar
 
      2 cl Garlic, peeled and crushed
      1 ts Tarragon
      1 ts Marjoram
      1 ts Powdered Mustard
    1/2 ts Salt
    1/4 ts Pepper
    1/2 c  Olive Oil
      4 tb Red Wine Vinegar
 
  1) Shake all ingredients in a small jar with a tight fitting lid. Let
  stand
     at room temperature for at least 1 hour. The longer the better.
  
  2) Shake again and use to dress any crisp green salad.
  
  Hint: ~----
  
  Store in jar and refrigerate 4-5 days. Always shake before using.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Electronic Gourmet's Herb Salad Dressing
 Categories: Sauces, Cyberealm
      Yield: 1 cups
 
    1/2 c  Olive Oil
      1 tb Fresh Dill, minced
      1 tb Tarragon, minced
      1 tb Chervil or Fennel, minced
      1 tb Chives, minced
    1/4 ts Fresh Marjoram, minced
    1/2 ts Salt
      8 ts Pepper
    1/4 c  Tarragon Vinegar
 
  1) Place oil, herbs, salt and pepper in a shaker bottle or large glass
     measuring cup. Let stand at room temperature for 3 to 4 hours. The
     longer the better.
  
  2) Add vinegar and shake or stir well to blend.
  
  Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Electronic Gourmet's French Dressing
 Categories: Sauces, Cyberealm
      Yield: 1 cup
 
    1/4 c  Red or White Wine Vinegar
    1/4 ts Salt
    1/8 ts White Pepper
    3/4 c  Olive Oil
 
  In a bowl mix vinegar, salt and pepper with a fork. Add oil and mix
  vigerously until well blended and slightly thickened.
  
  Variations: ==========
  
  Garlic French Dressing:
  
  Drop 1 peeled, bruised clove of garlic into dressing and let stand
  2-3 days at room temperature. Remove garlic before using dressing.
  
  Sweet French Dressing:
  
  Prepare as directed. Then mix in 1/4 c each of orange juice and honey
  or super fine sugar. Use to dress fruit salads.
  
  Hints: =====
  
  For a creamier dressing, beat over ice for 1 to 2 minutes.
  
  Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Electronic Gourmet's Chili
 Categories: Main dish, Cyberealm
      Yield: 6 servings
 
    1/3 c  Olive Oil
      3 lb Lean Ground Steak
      2 x  Onions, peel & finely chop
      3 cl Garlic, peel & finely chop
           Salt
      4 c  Boiling Water
      1 ts Caraway Seeds
      2 ts Sesame Seeds
    1/2 ts Oregano
      4 tb Chili Powder
      1 c  Pitted Green Olives
      2 cn Kidney Beans (1 lb cans)
           (drained and well rinsed)
 
  1) Chop the steak into 1 inch cubes. Heat the oil and beef a few
  cubes at
     a time, turning to brown on all sides. Add the chopped onions and
  saute
     over medium heat for 2 or 3 minutes then add the garlic.
  
  2) Season with salt to taste. Add the boiling water, caraway and
  sesame
     seeds and oregano. Reduce heat, cover and simmer for 1 hour.
  
  3) Gradually stir in the chili powder, testing frequently until you
     achieve the degree of flavour and hotness that suits you. Add
  olives,
     cover and simmer for another hour.
  
  4) Taste, and correct the seasoning then mix in kidney beans and heat
     through.
  
  Toasted french bread, tortillas or corn bread go well with this and a
  crisp green salad.
  
  Hints: =====
  
  Beer is the only drink that can stand up to the spiciness of the
  chili.
  
  Cool and freeze in containers. Serving day heat over low heat.
  
  Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Electronic Gourmet's Steak Diane
 Categories: Meats, Main dish, Cyberealm
      Yield: 4 servings
 
      1 x  Onion or Shallot, chop fine
      3 oz Butter
      4 sl Sirloin or Rump Steak (thin)
      1 ds Worcestershire Sauce
      1 ds Brandy
           Fresh Parsley, chopped
 
  1) Fry shallots in the hot butter for 2 minutes. Add the thin slices
  of
     steak, cook 1 minute on either side.
  
  2) Lift out the meat, and put onto a hot dish. Add the sauce, and the
     brandy to the butter.
  
  3) Ignite if wished (and insured) and pour over the steaks. Garnish
  with
     chopped parsley.
  
  This dish requires last minute cooking.
  
  Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Reader's Digest Sensational Broccoli Dip
 Categories: Dips, Cyberealm
      Yield: 2 cups
 
      1 pk Frozen Broccoli (thawed)
           (10 1/2 oz)
      1 c  Sour Cream
    1/2 c  Becal Dressing
    1/4 ts Nutmeg
 
  Chop broccoli into fine pieces in a medium bowl or food processor.
  Combine broccoli, sour cream, dressing and nutmeg until smooth.
  
  Serving Suggestions: ===================
  
  Hollow out a loaf of pumpernickle bread or red cabbage. Put dip in the
  middle. Dip with bread chunks and/or vegetables.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Kraft Creamy Potato Bake
 Categories: Casseroles, Cyberealm
      Yield: 6 servings
 
      4 lg Potatoes, peeled and cubed
      1 pk Velveta Cheese, cubed
      2 tb Parkay Gold Margarine
    3/4 c  Miracle Whip Salad Dressing
    1/4 c  Sour Cream
      5 sl Bacon, crisp and crumbled
      4 x  Green Onions, sliced
    1/4 c  Pimento, chopped
    1/4 ts Pepper
    1/4 ts Paprika
 
  1) Heat oven to 350 F. Cook potatoes in boiling salted water and
  drain.
     Combine potatoes, half the cheese and margarine and stir over low
  heat
     until cheese is melted.
  
  2) Add salad dressing, sour cream, 2 tb bacon, 2 tb onions, pimento
  and
     pepper. Mix well. Spoon into a 2 qt casserole.
  
  3) Top with remaining cheese, bacon and onions. Sprinkle with paprika.
  
  4) Bake 25 minutes or until thoroughly heated.
  
  Tip: This recipe reheats perfectly the next day so make it ahead.
  
  Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Reader's Digest Potato Skin Nachos
 Categories: Appetizers, Cyberealm
      Yield: 32 nachos
 
      4 lg Baking Potatoes, scrubbed
    1/4 ts Chili Powder
    1/4 ts Salt
      1 x  8 oz Jar of Taco Sauce
  1 1/2 c  Monterey Jack or Cheddar
           (shredded)
      2 x  Jalapeno Peppers, seed/chop
      1 cl Garlic, minced
      2 tb Fresh Parsley
 
  1) Preheat the oven to 400 F. Bake the potatoes in the oven for 1
  hour.
     Remove, leaving the oven on and let cool until easy to handle.
  
  2) Halve the potatoes lengthwise and scoop out the pulp, leaving
  shells
     1/8 of an inch thick. Half each potato shell lengthwise then half
     each piece crosswise.
  
  3) Arrange the potato skins flesh side up on an ungreased baking
  sheet.
     Sprinkle with the chili powder and salt. Bake uncovered for 10
  minutes
     or until heated through.
  
  4) Meanwhile combine the taco sauce, cheese, peppers, garlic and
  parsley
     in a small bowl. Spoon the mixture onto the hot potato skins. With
  the
     oven rack set 4 inches from the heat, broil the skins for 1 to 2
     minutes or until the cheese melts.
  
  Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Prince Edward Island Potato Soup
 Categories: Soups, Appetizers, Cyberealm
      Yield: 8 servings
 
    1/4 c  Butter
      1 lg Onion, diced
      4 md P.E.I. Potatoes, diced
      6 x  Carrots, diced
      3 c  Water
      2 x  Chicken OXO Cubes
           Freshly Ground Pepper
      3 tb All Purpose Flour
      3 c  Milk
    1/4 c  Dried Parsley
      1 ts Dried Thyme
 
  1) In a large stock pot melt butter, add onion and cook over medium
  heat
     until onion is transparent. While onion cooks, place diced
  potatoes,
     carrots, water and OXO cubes in another large stock pot and bring
  to
     a boil. Cook until tender, about 10 minutes. Season with pepper to
     taste.
  
  2) When vegetables are cooked, add flour to onion to make a paste. Add
     milk gradually: Mix well and heat over low until warm. Add
  vegetables
     and liquid. Stir thoroughly and heat for 5 to 10 minutes, over
  medium
     heat, stirring occasionally until mixture thickens slightly. Add
     parsley and thyme. Heat thoroughly and serve.
  
  Note: Water and OXO cubes may be replaced with 3 cups of chicken
  stock.
  
  Typed for you by Peggy and Bruce Travers Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Peggy's Mom's Chili Sauce
 Categories: Relishes, Cyberealm
      Yield: 1 many jars
 
     12 qt Basket of Tomatoes
     12 x  Good Sized Onions
      2 x  Sweet Peppers
      3 x  Hot Peppers
      1 x  Celery Stalk
      3 lb Sugar
      5 tb Salt
      1 ts Mustard
      1 pn White Wine Vinegar
    1/4 lb Whole Pickling Spice
           (in cheesecloth bag)
 
  Chop all vegetables and put in a large pickling pot. Add remaining
  ingredients and boil for about 3 hours or longer if you want it
  thicker. From the kitchen of Peggy and Bruce Travers,Cyberealm BBS
  Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Peggy's Mom's Chocolate Cake
 Categories: Cakes, Cyberealm
      Yield: 1 cake
 
      2 c  Flour
      2 c  Sugar
      1 c  Cocoa
      2 ts Baking Soda
    1/2 ts Salt
    1/3 c  Oil
      2 x  Eggs
      2 ts Vanilla
      2 c  Water
 
  1) Sift sugar, flour, cocoa, baking soda and salt together. Add oil,
  eggs,
     vanilla and water all at once and mix well.
  
  2) Bake in a 13x9x2 inch pan at 350 F for 25 to 30 minutes.
  
  Top with your favorite icing.
  
  From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Chocolate Horse Muffins, (Chocolate Horse Rest., Bobcayge
 Categories: Muffins, Cyberealm
      Yield: 1 many
 
      4 c  All Bran
      2 c  100% Bran Cereal
      1 ts Salt
      2 c  Boiling Water
      1 qt Buttermilk
      1 c  Liquid Shortening
      3 c  White Sugar
      4 x  Eggs
      5 c  Flour
      5 ts Baking Soda
 
  1) Combine all bran, bran cereal, salt, boiling water and buttermilk
  and
     let stand until luke-warm.
  
  2) Cream shortening and sugar and then add eggs. Stir into cool bran
     mixture. Add flour and baking soda into the wet bran mixture. Do
  not
     overstir.
  
  3) Spoon into muffin tins and bake at 350 F for 20 minutes. Then check
     until done.
  
  Hints: =====
  
  Add grated carrots, nuts, apples, spices, oranges, raisins or dates as
  desired.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Saucy Scalloped Beef or Turkey pie
 Categories: Casseroles, Main dish, Cyberealm
      Yield: 6 servings
 
      1 pk Sherrif's Scalloped Potatoes
      1 x  285ml Heinz Chili Sauce
      1 tb Italian Seasoning, crushed
      1 lb Lean Ground Beef or Turkey
    1/4 c  Chopped Onion
    1/2 c  Fine Dry Breadcrumbs
      1 cl Garlic, minced
      1 cn 10oz Sliced Mushrooms, drain
      2 tb Parmesan Cheese, grated
 
  1) Cook potatoes according to stovetop or microwave package
  directions.
     Meanwhile in a medium bowl combine chili sauce and italian
  seasoning:
     Divide chili sauce mixture in half.
  
  2) In a large bowl, combine 1/2 of the chili sauce mixture, ground
  beef or
     turkey, onion, breadcrumbs and garlic; mix well.
  
  3) Press meat mixture evenly over the bottom and up the side of a 9"
  pie
     plate. Bake in 350 F oven for 15 minutes. Add mushrooms and
  parmesan
     cheese to cooked potatoes. Fill meat shell with potatoe mixture.
  Bake
     10 minutes longer or until heated through.
  
  4) Place under broiler until potatoes are golden brown. Heat remaining
     half of chili sauce mixture and spoon over individual servings.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Split Pea Stew
 Categories: Cyberealm, Casseroles
      Yield: 8 servings
 
      1 lb Beef Stew
      3 sl Bacon
      1    Onion,cut into eights
      6 c  Water
      1 c  Dry Split Peas
      1    Lime,juice and rind
      2 ts Salt
    1/4 ts Nutmeg
    1/4 ts Turmeric
     16 oz Whole Kernel Corn,drained
     16 oz Carrots,drained
 
  In a dutch oven, brown beef with bacon. Add onion and 2 cups water.
  Simmer 1 hour. Add 4 cups of water, split peas, lime juice and rind,
  salt, nutmeg and turmeric. Simmer one hour more. Add corn and
  carrots. Heat therough, serve.
  
  From Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Hearty Mongol Soup
 Categories: Cyberealm, Soups
      Yield: 6 servings
 
  2 1/2 c  Water
      1 c  Split Peas Dry
      2 cn Tomato Soup(10 oz each)
      2    Soupcans of water
      1 c  Heavy Cream
    1/2 ts Basil, crushed
    1/2 ts Lemonrind
    1/8 ts Pepper
 
  In a large pot combine all. Cover and simmer for 45 minutes. Serve
  hot with fresh bread. From Womens day magazine typed by Brigitte
  Sealing, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Pea-Cheddar Sandwich Spread
 Categories: Cyberealm, Sandwiches
      Yield: 2 cups
 
    1/2 c  Dry Split Peas
      2 c  Water
      2 c  Cheddar Cheese ,grated
    1/2    Onion, chopped finely
           Salt to taste
           Pepper to taste
 
  Cook peas in water until tender. In a blender place cooked
  peas,cheese, onion, salt and pepper. Blend until smooth. Spread on
  sanwiches, serve warm. From Womens Day Magazine typed by Brigitte
  Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: BANANA ORANGE RAISIN BREAD
 Categories: Cyberealm, Breads
      Yield: 16 servings
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
           *      *      *      *     *
  2 1/2 c  All-purpose Flour
    3/4 c  Any Flavor Wheat Germ
    1/2 c  Sugar
      2 ts Baking Powder
    1/2 ts Baking Soda
    1/2 ts Salt (optional)
    3/4 c  Raisins or Chpd Dried Figs
      1    Egg and 2 Egg Whites
    1/3 c  Vegetable Oil
      1 c  Mashed Ripe Bananas (about2)
    3/4 c  Orange Juice
      2 ts Grated Orange Peel
      1 ts Vanilla
 
  Heat oven to 350F. Spray 9 x 5-inch loaf pan with non-stick cooking
  spray. In a large bowl combine dry ingredients, mixing well; add to
  dry ingredients.  Mix just until moistened.  Pour into prepared pan.
  Bake 60 to 70 minutes or until wooden pick inserted in the center
  comes out clean. Cool 10 minutes; remove from pan.  Cool completely.
  
  NUTRITIONAL INFORMATION:
  
  Calories...........200  Calories from Fat.....54  Protein.........5 g
  Total Fat..........6 g  Cholesterol........15 mg  Dietary Fiber...2 g
  Carbohydrates.....34 g  Sodium............110 mg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Orleans
 Categories: Cyberealm, Poultry
      Yield: 6 servings
 
      6    Chicken breasts, boneless,
           Skinless
      1    Stick butter
      1    Cl Garlic, crushed
    1/2 c  Cooking sherry
     15 oz Can mushroom soup
           Parsley and rosemary to
           Taste
      1    Stalk celery, cut
      1 cn (small) onions, or
           1 onion cut into chunks
           Lime juice
           Seasoned flour (add beau
           Monde and pepper to flour)
 
  Brush chicken with lime juice; coat with seasoned flour.  Brown in 1
  stick butter. Remove chicken and add to butter, 1 clove garlic, 1/2
  cup cooking sherry and 1 15- ounce can mushroom soup.  Place layer of
  chicken in casserole.  Sprinkle with parsley and rosemary; cover with
  sauce. On top, put 1 stalk of cut celery and 1 small can of white
  onions. Bake 2 hours at 285-300 F; cover for first hour.  Serve sauce
  over rice.
  
  Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken With Raspberry Vinegar
 Categories: Cyberealm, Poultry
      Yield: 6 servings
 
      6    Whole chicken breasts
           Boned and skinned
      2 tb Oil
      6 tb Butter
      2 tb Chopped shallots/onion
      6 tb Raspberry vinegar
 
  Bone and skin chicken breasts.  Lay flat and slice parallel to board
  into two filets each. Sprinkle each side with salt and pepper.  Heat
  oil and butter in sauce pan, saute chicken breasts for a few minutes
  on each side until opaque.  Set aside and keep warm.  Sprinkle
  shallots in pan, saute for a few seconds, then add raspberry vinegar
  and 4-6 tbs. water. Stir well to loosen all cooking residue.  Cook
  for one minute, return breasts to pan and continue to cook until done
  (another few minutes), turning once. Serve immediately with sauce.
  
  Typed for you by Loren Martin, Cyberealm BBS Watertown, NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Slender chicken piccata
 Categories: Poultry, Cyberealm
      Yield: 8 servings
 
      8    Boneless, skinless chicken
           Breast halves
      1    Egg white
      3 tb Fresh lemon juice, divided
    3/4 c  All-purpose flour
    3/4 ts Garlic powder
    1/2 ts Paprika
    1/2 c  Low-fat margarine
      2 ts Low-salt chicken bouillon
           Powder or granules
    3/4 c  Low-salt chicken broth
      2 tb Boiling water
      1 sm Jar capers, rinsed & drained
      3 tb Chopped parsley for garnish
           Lemon slices for garnish
 
  In pie plate beat together egg white and 1 tablespoon of the lemon
  juice. In another pie plate combine flour, garlic powder and paprika.
  Dip each chicken breast half in egg, then in flour mixture.  In large
  skillet melt margarine over medium heat.  Add chicken and brown well
  on both sides. In small bowl combine bouillon powder, broth, boiling
  water and remaining lemon juice.  Pour mixture over chicken, cover
  and simmer 20 minutes or until tender.  Stir in capers.  Sprinkle
  with parsley and garnish with lemon slices.  Serve with steamed rice
  and vegetables. Nutrients per serving (chicken piccata only):
  calories 268, protein 29g, carbohydrates 10g, total fat 12g
  (saturated fat 3g), dietary fiber 0, cholesterol 41mg, sodium 226mg.
  Source: Modern Maturity, Volume 37, April/May 1994. Entered by:
  Loren Martin, Big Cabin, OK Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Orange Chicken from Loren Martin
 Categories: Poultry, Cyberealm
      Yield: 6 servings
 
      6    Boneless, skinless chicken
           Breast halves
      3    Egg whites, beaten
    3/4 c  Seasoned breadcrumbs
      3 tb Olive oil
      1 c  Orange juice
      1 c  Orange marmalade
  1 1/2 tb Fresh lemon juice
  1 1/2 tb Lemon zest
  1 1/2 tb Dijon-style mustard
  2 1/2 ts Worcestershire sauce
      3 cl Garlic, crushed
 
  Lightly pound chicken to help prevent shrinkage.  Dip each breast in
  egg white, then in breadcrumbs, coating evenly.  in large skillet
  heat oil and saute each breaded breast over medium heat until golden.
  Clean skillet; in it combine orange juice, marmalade, lemon juice,
  lemon zest, mustard, Worcestershire sauce and garlic.  Cook over
  medium heat, stirring until smooth.  Add chicken, cover, and cook 10
  minutes or until tender. Nutrients per serving:  calories 397,
  protein 30g, carbohydrates 45g, total fat 10g (saturated fat 2g),
  dietary fiber 0, cholesterol 73mg, sodium 173mg. Modified from Modern
  Maturity, Volume 37, April/May, 1994. Entered by: Loren Martin, Big
  Cabin, OK Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Roast Turkey with Stuffing
 Categories: Poultry, Main dish, Cyberealm
      Yield: 6 people
 
MMMMM--------------------------STUFFING-------------------------------
      2 pk Kellogg's Stuffing Croutons
    1/2 c  Melted butter
      2 c  Broth from Giblets
      1 lb Crumbled, fried brkfst saus.
      1 md Onion, diced
      4 lg Celery sticks, diced
      1 ts Poultry seasoning
    1/2 c  Water

MMMMM---------------------------TURKEY--------------------------------
      1    20 lb. turkey, thawed
 
  Preheat oven to 325. Thaw turkey (20 lb. turkey will thaw in approx.
  7 days in refrigerator). Remove wrap. Unhook turkey legs from
  retainer down by tail, then remove neck from body cavity. Remove
  giblet packet from neck cavity. Put these in saucepan, cover w/ 2-3
  cups water and simmer for 1 hour or more. Rinse turkey well and
  drain, returning to refrigerator until needed.
  
  After 1/2 hour of giblets cooking, dice celery and onion.  Fry
  sausage, crumbling, until completely done.  Add celery and onion and
  1/2 cup water to fry pan and let simmer 10 minutes.
  
  Using your roasting pan, empty 2 boxes of croutons into it. Add
  sausage/celery/onion mix.  Melt 1/2 cup butter and add.  Add tsp. of
  poultry seasoning.  Add 2 cups of giblet broth.  Stir well until
  croutons are evenly moistened.
  
  Rinse turkey again, shake out excess water.  Stuff body cavity with
  stuffing LOOSELY (do not pack in or turkey will explode.. stuffing
  expands when cooking!) and put legs back into retainer to hold
  together. Stuff neck cavity.  Fold wing tips behind bird's back, use
  to hold neck skin down so stuffing won't fall out from neck.
  
  Rinse out roasting pan and line with foil.  Coat foil with vegetable
  oil. Coat turkey, all over, with vegetable oil.  Place in roasting
  pan.
  
  Add any excess stuffing that will fit on top of turkey legs at body
  cavity opening, laying on top.
  
  Put in oven and roast for approx. 6 1/2 to 7 hours, depending on oven.
  Roast to 180 to 185 internal temperature at thickest part of thigh
  without touching thermometer to bone, and same at thickest part of the
  breast.
  
  Baste turkey with baster last 2 hours, about every 15 minutes. If
  skin is getting too dark, tent with foil.
  
  By George Fassett, Watertown, NY, for Cyberealm BBS in MM 8.01.
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Clyde's MeatLoaf
 Categories: Cyberealm, Mom's best, Meats
      Yield: 8 servings
 
    1/2 c  Old-fashioned oatmeal
    1/2 c  + 2 T honey
    1/2 c  Milk
      2 tb Vegetable oil
  1 1/2 ts Minced garlic
           Salt and fresh pepper
  2 1/2 lb Ground chuck
    3/4 c  Grated carrots
    1/3 c  Ketchup
      1 ts Dry mustard
 
  1. Combine the oatmeal, honey and milk in a large mixing bowl. Allow
  to sit at room temperature for 30 minutes. Preheat oven to 375F.
  
  2. Heat the oil in a saute pan over medium heat and add the onion and
  garlic. Add salt and pepper to taste, and saute until the onion is
  translucent and softened slightly.
  
  3. Add the onion to the oatmeal mixture, along with the meat, add
  salt to taste, and plenty of black pepper. Add the grated carrots,
  mix thoroughly, and place in a non-stick 9 x 5 x 3 loaf pan. (If
  using a regular loaf pan, oil it lightly.) Place the loaf pan on
  a cookie sheet to catch any spills and put in oven. (Typist's note:
  I used a bundt pan and it works much better -- no boil over of
  grease).
  
  4. Bake the meatloaf for 50 minutes. Remove from oven and carefully
  tip the pan to drain off the excess fat and liquid, and then turn
  the meatloaf out onto the cookie sheet. Turn right side up. Combine
  the ketchup and mustard and spread the mixture over the top of the
  meatloaf. Return meatloaf to the oven and bake for an additional
  20 minutes.
  
  Source: Clyde's of Reston, Reston Virginia from Chef Tom Meyer
  Burt Wolf: "Eating Well", 1992
  
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Tacoritos
 Categories: Cyberealm, Mom's best, Mexican
      Yield: 12 servings
 
      1 lb Ground beef
      1 tb Chili powder
      1 cl Garlic, minced
    1/2 ts Salt
    1/2 c  Chopped onion
      3 c  Prepared white sauce
    1/2 ts Ground sage
    1/2 ts Oregano
    1/2 ts Ground cumin
      2 tb Chopped mild green chiles
      2 c  Grated cheddar cheese
      2    Tomatoes, chopped
     12    White flour tortillas
    1/2    Head iceberg lettuce, shred
           -ded
 
  Brown ground beef and drain. Add chili powder, garlic, salt and onion.
  Combine white sauce (thick is good - typist's note), sage, oregano,
  cumin, and chiles. Simmer over very low heat until warm. Reserve 1 cup
  sauce and 1 cup grated cheese. Mix remaining sauce and cheese with
  meat, lettuce and tomatoes. Place this mixture in the tortillas,
  roll and place seam side down in a flat ungreased baking sheet. Top
  with reserved sauce and cheese. Cover with foil and bake at 350F for
  15 minutes.
  
  PS... these are GOOD!!!!
  
  Source: Colorado Cache Cookbook, The Junior League of Denver, 1978
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: French Canadian Meat Pie
 Categories: Cyberealm, Main dish, Pies
      Yield: 1 pie
 
MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      1 lb Minced pork *OR* 1/3 lb each
           -ground veal, beef and pork
      1 sm Onion
      1 sm Clove garlic [minced]
    1/2 ts Salt
    1/2 ts Savory (or sage)
    1/4 ts Celery salt
    1/4 ts Cloves [ground]
    1/2 c  Water
    1/2 c  Bread crumbs
           Pastry for double crust pie
 
  1)   Place all of the ingredients (except the bread crumbs and pie
  shell) in a sauce pan and bring to a boil and cook uncovered for 20
  min. over med. heat... then remove from heat and add a few spoonfuls
  of bread crumbs, and let stand for 10 min... If the fat is
  sufficiently absorbed by the bread crumbs, do not ad more...If not
  continue in same manner...
  
  2)   Cool the meat mixture and pour into a pastry lined pan... cover
  with the top crust, cut steam vents and bake in a 400 oven until
  golden brown...
  
  Serve hot with potatoes or rice and your favorite side dish...
  
  {This may be frozen for 4 to 5 months)
  
  From a recipe by Mary Marshal found in an old Farm and Garden typed
  for you by Fred Goslin in Watertown NY on Cyberealm Bbs at
  (315)-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Stove-Top Rice Pudding
 Categories: Cyberealm, Desserts
      Yield: 8 servings
 
MMMMM-----------------DESSERTS FROM CHEF FREDDYS----------------------
      6 c  Milk
      6 oz Rice (3/4 c)
      3    Eggs
      1 c  Sugar
      2 ts Vanilla
  1 1/2 ts Cinnamon
    1/2 ts Nutmeg
           Raisins (Optional)
 
  Using a teflon coated pan, bring the milk and the rice to a boil and
  then let it simmer for  hr... When the rice is done and starts to
  thicken beat the eggs and sugar together and add to the rice... Add
  the remainder of the ingredients and cook for 1 to 2 min. stirring
  occasionally... Let set to cool, stirring occasionally... Thickens as
  it cools...
  
  From the Watn Daily Times Farm & Garden and Fred Goslin on Cyberealm
  Bbs at (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Ham Skillet Gumbo From Tony Bob
 Categories: Cyberealm, Cajun
      Yield: 4 servings
 
      2 c  Dice cooked ham
      1 c  Chopped green bell pepper
      1 c  Chopped onions
      1 pk Cut okra(10oz)
      1 cn Tomatoes(15oz)
      1 c  Chicken broth
      1 c  Water
      1 ts Salt
    1/4 ts Black or cayenne pepper
      1 c  Uncooked rice
 
  1. Combine all ingredients except rice in a large, heavy skillet;
  bring to a boil.
  
  2. Cover and simmer 10 minutes.
  
  3. Stir in rice and simmer, covered, 20 minutes longer, or until rice
  is tender.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Easy Lamb Creole Gumbo from Tony Burke
 Categories: Cyberealm, Cajun
      Yield: 8 servings
 
      2 tb Vegetable oil
           Flour
      2 lb Lamb riblets
      2 cn Stewed tomatoes(16oz)
      4 c  Chicken broth
      1 c  White wine
    1/2 c  Chopped parsley
    1/2    Lemon,sliced/seeded
      2 ts Salt
      1 ts Thyme
      1    Bay leaf
      1 ts Instant minced garlic
      1 pk Frozen sliced okra(10oz)
      1 cn Black-eyed peas(15oz)
 
  1. Heat oil in large Dutch oven; dust riblets with flour and brown on
  all sides in hot oil.
  
  2. Drain fat from pan; add tomatoes, broth, wine, parsley, lemon
  slices and seasonings.
  
  3. Cover and simmer 1 1/2 hours.
  
  4. Add okra and peas; cook, covered, 10 to 15 minutes.
  
  NOTE: Meat may be removed from bones before servings. This gumbo
  freezes well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Baked Vegetable Gumbo Creole From Tony Burke
 Categories: Cajun, Cyberealm
      Yield: 10 servings
 
      1 lb Fresh okra,diag. sliced
      2 pk Frozen sliced okra(10oz)
           Boiling salted water
      1    Rib celery,diagonally sliced
      2    Bell peppers,in strips
      2 pk Frozen lima beans(10oz)
      8    Ears fresh corn kernels
      2 pk Frozen corn,thawed(10oz)
           Butter or margarine
           Bread crumbs
      1    Small onion,chopped
      4    Ripe tomatoes,sliced
      2    Serrano chiles,thinly sliced
      1 ts Chopped fresh basil
    1/2 ts Dried basil,crumbled
           Salt to taste
           Black pepper to taste
    1/2 c  Shredded Monterey Jack
 
  1. Cook fresh okra briefly in boiling salted water; drain.
  
  2. Blanch celery in boiling salted water.
  
  3. Add bell peppers and lima beans and cook until just tender; during
  last 30 seconds, add corn (do not overcook), then drain vegetables.
  
  4. Butter a large baking dish and sprinkle with bread crumbs; add a
  layer of corn-bean mixture and okra.
  
  5. Combine onion, tomatoes and basil; spoon layer of onion-tomato
  mixture over bottom layer in dish.
  
  6. Sprinkle with chiles and season with salt and pepper.
  
  7. Dot with butter and sprinkle with bread crumbs.
  
  8. Repeat layering until casserole is filled.
  
  9. Top with a layer of okra that has been dipped in crumbs and lightly
  sauteed in butter; sprinkle evenly with shredded cheese if desired.
  
  10. Bake uncovered in preheated 300' over for 1 hour.
  
  NOTE: This can be baked in the morning and reheated slowly before
  serving. It tastes even better the second day.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Creole Seafood Gumbo From Tony Burke
 Categories: Cyberealm, Cajun
      Yield: 6 servings
 
    1/4 c  Butter or margarine
      2 tb Flour,all-purpose
      2 c  Liquid(water/seafood juice)
      2 c  Cut okra
      2 c  Peeled,cubed tomatoes
      1    Large onion,chopped
      1    Small green bell pepper,chop
      1 ts Tabasco sauce
    1/8 ts Thyme
      1    Bay leave
      2 c  Shrimp,crabmeat,oyster combo
      3 c  Hot cooked rice
 
  1. Melt butter in large saucepan; blend in flour and cook over low
  heat, stirring constantly, until dark brown.
  
  2. Add liquid, okra, tomatoes, onion, pepper, Tabasco, thyme and bay
  leaf; bring to a boil, then cover and simmer 30 minutes, stirring
  frequently.
  
  3. Add seafood and cook, covered, 10 to 15 minutes longer.
  
  4. Remove bay leaf and serve in soup bowls with mound of hot rice in
  center.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Classic Chicken Gumbo From Tony Burke
 Categories: Cyberealm, Cajun
      Yield: 6 servings
 
      2 tb Vegetable shortening
      2 tb Flour,all-purpose
      2    Onions,finely chopped
      1    Green bell pepper,fine chop
      5 c  Warm chicken broth
      8    Tomatoes,peeled/chopped
    1/2 lb Okra,cut into 1/4" pieces
    1/2 c  Uncooked rice
      2    Ribs celery,chopped
      1 ts Salt
    1/2 ts Pepper
    1/4 ts Thyme
      1    Bay leaf
      1    Broiler-fryer chicken,cooked
 
  1. In large Dutch oven, melt shortening over low heat; add flour and
  cook, stirring, until brown, about 10 minutes (do not hurry; if flour
  burns, roux is ruined).
  
  2. Add onions and bell pepper; cook until onion is translucent, about
  5 minutes.
  
  3. Slowly add warm broth; stir until broth reaches a boil.
  
  4. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf;
  bring to a boil.
  
  5. Add chicken; when mixture boils again, reduce heat to low, cover
  and cook about 20 minutes.
  
  6. Stir and cook, covered, 20 minutes longer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Wings Gumbo Style from Tony Burke
 Categories: Cyberealm, Cajun
      Yield: 6 servings
 
  1 1/2 lb Chicken wings
      3    Bacon slices, chopped
    2/3 c  Green bell pepper,chopped
    2/3 c  Celery,chopped
      1 lb Ground beef
      1 cn Tomatoes,broken up(28oz)
    3/4 c  Chicken broth
    3/4 ts Salt
      1 ts Thyme
    1/2 ts Allspice,ground
    1/8 ts Cayenne pepper
    1/8 ts Black pepper
    2/3 c  Lima beans
    2/3 c  Corn kernels
           Steamed rice
 
  1. Remove and discard wing tips; reserve remaining wings.
  
  2. In large skillet, cook bacon until browned; remove with slotted
  spoon and reserve.
  
  3. Add chicken wings; brown on all sides and remove with slotted
  spoon.
  
  4. Add bell pepper and celery; saute until crisp-tender, about 3
  minutes.
  
  5. Add beef; cook, stirring to crumble, until browned.
  
  6. Drain off fat; add tomatoes, chicken broth, thyme, allspice,
  cayenne and black peppers and chicken.
  
  7. Simmer, covered, until chicken is almost tender, about 15 minutes.
  
  8. Add lima beans and corn; simmer, covered, until chicken and
  vegetables are tender, about 5 minutes.
  
  9. Sprinkle with bacon and serve over steamed rice.
  
  MAMMY
  cc: ALL
  
  cc: ALL ---  OLX 1.51  You know your dieting when postage stamps
  taste good!
  
  |OLX$SOM| BBS: CYBERLM Conference: 12,GoodCookin Number: 282
  Reply-to: 0 Private: No Receipt: No ExHeader: No Date:
  1994-03-27,14:00 From: TONY BURKE To: ALL Subject: GUMBO #7 Flags:
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken-Okra Gumbo Plains-Style From Tony Burke
 Categories: Cyberealm, Cajun
      Yield: 12 servings
 
    1/4 lb Salt pork
      1    Frying chicken,cut up
           Flour
      3 tb Butter
      1    Onion,lg,mild,peeled/chopped
     20    Okra pods*
      6    Tomatoes,large,fresh,chopped
      1    Red pepper,hot**
      3    Parsley sprigs,chopped
      1    Bay leaf
      3 qt Water,more if needed
           Salt to taste
           Pepper to taste
      2 tb Flour (opt)
           Cooked white rice
 
  * - okra can be fresh sliced or a 10-ounce package frozen okra
  sufficiently thawed to separate okra slices can be substituted.
  
  ** - seeds removed and finely chopped.
  
  1. Wash salt pork under cold water to rinse off excess salt. Blot dry
  and cut into small dice.
  
  2. Place in a large, heavy soup pot and cook over low heat until all
  fat has been rendered. Remove crisped pork dice and drain on paper
  toweling. Set aside.
  
  3. Blot chicken pieces dry with paper toweling and dredge lightly with
  flour. Press flour into each piece, then shake off all excess. Heat
  salt pork to almost smoking. Brown the floured chicken pieces a few
  at a time in the hot fat. Remove as browned and set aside.
  
  4. Pour off and discard fat. Add butter to soup pot and place over low
  heat. When melted, add onion and okra and cook, stirring often with a
  wooden spoon, until onion is soft. Be careful not to let okra scorch.
  
  5. Return chicken to pot and add remaining ingredients except salt and
  pepper and optional flour. Let simmer for about 1-1/2 hours, adding
  additional water if needed. Remove from heat. Remove and discard bay
  leaf. Remove skin and bone from chicken pieces and return meat to
  pot. Reheat if necessary. If desired, thicken mixture with 1-2
  tablespoons flour mixed to a paste with about 1/2 cup cold water, and
  stir over low heat an additional 10-15 minutes.
  
  6. Ladle into large soup bowls over mounds of just-cooked, fluffy
  white rice. Sprinkle crisped pork dice over each serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Seafood Gumbo From Tony Burke
 Categories: Cajun, Cyberealm
      Yield: 24 servings
 
           -=stock=-
      4 qt Seafood stock*
           -=vegetables=-
    1/2 c  Oil
      6 c  Okra, sliced
  3 1/2 lb Tomatoes, canned
      2 c  Onion, chopped
      1 c  Celery, chopped, with leaves
      1 c  Peppers, bell, chopped
      2 tb Garlic, chopped
      2 tb Vinegar
           -=seasonings=-
      1 tb Salt
      1 ts Cayenne pepper
      1 ts Pepper, white
      1 ts Pepper, black
      5    Bay leaf, turkish
      2 ts Thyme, leaves, dried
      2 ts Basil, dried
      2 ts Oregano, dried, leaves
           -=roux, etc.=-
      3 c  Roux, dark, (from 1 1/2 c. o
      1 lb Crab, claw meat
      3 lb Shrimp, small to medium,
      1    Oysters
      1 c  Onions, green, chopped
      1    File` powder
 
  1) *Make seafood stock from shrimp heads and shells, crab bodies, fish
  carcasses or all of the above, substituting ham hocks, chicken backs,
  or necks, or other meats depending on availability. (For the 4 quarts
  of stock you will need about 4 pounds of shells, bones and meat.)
  Bring to a boil, lower heat and simmer several hours. Strain the
  stock, discarding solids. (If time is a factor, simmer shrimp heads
  and shells and ham hocks in chicken stock for at least an hour.) 2)
  Cook okra in the oil in a large, heavy pot over medium heat, stirring
  and scraping until some of the sliminess is gone; about 15 minutes.
  Add tomatoes, onions, celery, garlic, peppers, vinegar, the seasoning
  and herb mix and cook over low to medium heat for about 1/2 hour,
  stirring and scraping often. 3) Blend the roux into the okra and
  tomato mixture. Very slowly blend the stock into the mixture. Simmer
  about 1 hour. 4) Add crab and shrimp and simmer 10 to 15 minutes. Add
  oysters and simmer about 5 minutes. Add green onions. Serve over rice
  with file` powder added to taste at the table. (File` powder should
  not be cooked.) Source: Overton Anderson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Texas Wild Duck Gumbo From Tony Burke
 Categories: Cajun, Cyberealm
      Yield: 8 servings
 
      2    Wild ducks
      2    Celery stalk
      1    Small onion; sliced
      2 sm Carrots; diced
      1 tb Salt
      1 ga Water
  1 1/4 c  Vegetable oil
      1 c  Flour
      2 c  Onion; chopped
      2 c  Celery; chopped
    1/2 tb Black pepper
    1/4 ts Red pepper
      1 lb Smoked sausage
     24    Oysters
    1/2 c  Scallions; sliced
      1 c  Bell peppers; chopped
 
  Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX
  
  Preparation Time: 3:30
  
  STEP ONE: To Make the Stock-- In large pot combine ducks, 2 stalks
  celery, one small onion (sliced), diced carrots, salt, and gallon
  water. Bring to a boil and simmer for 3 hours, from time to time
  skimming off the foam.
  
  STEP TWO: To Make the Gumbo-- Make the roux of flour and vegetable oil
  until dark and brown. Add the bell peppers, red and black pepper,
  celery, and onions. Remove the ducks from the stock and reduce the
  broth to 2-1/2 quarts. Strain and pour over the roux. Simmer the
  gumbo for 20 minutes.
  
  Remove all the meat from the bones, dice in 1/2-inch squares, and add
  to the gumbo. Broil the sausage, slice, and also add to the soup. Add
  the oysters and scallions at last and bring to a boil.
  
  Serve over rice with Tabasco sauce as needed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Liverschnetzel
 Categories: Cyberealm, Main dish
      Yield: 4 servings
 
     18 oz Liver
      1 ts Maggiseasoning
      2 oz Butter
      1    Apple, small
      1 sl Pineapple,out of can
  1 1/3 c  Water
      1 pk Brown Gravy
      2 tb Sour Cream
 
  1.Clean liver,dry with papertowl,cut into small strips.Season with
  maggi. 2.Heat butter in skillet and brown liver in it untill it is
  brown-grey. It will be fast, take out and keep warm. 2.Peel and cut
  apple in small pices,cut pineapple the same way. 3.Saute the fruits
  in the pan;add water and the package of dry gravy. 4.Let come to a
  boil; add liver;heat all again.Add the sour creme and heat but dont
  let it boil. Serve with wide noodles or rice or mashed potatoes or
  bread and a green salad. Translated by Brigitte Sealing
  
  Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Barley Water
 Categories: Cyberealm, Beverages
      Yield: 2 liters
 
  3 1/2 oz Barley
  2 1/8 qt Water
      1    Fig
      1    Lemon
      2 tb Honey
      1 pn Salt
      1 cn Applejuice
 
  1.Cover the barley and the fig with water and cook for 1 1/2 hour.
  2.Strain through a sieve. 3.Add the honey,applejuice,salt,lemonjuice
  and the grated lemonpeel. 4.Cool real good. Translated by Brigitte
  Sealing Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Leek Salad with Pineapple
 Categories: Cyberealm, Salads
      Yield: 4 servings
 
      1    Leekstalk
      9 oz Pineapple
      2 tb Majonaise
      2 tb Sour Creme
      1 tb Parsley,fresh chopped
           Salt, pepper to taste
 
  1.Wash leek and cut into small rings;peel and core apple and cut into
  small slices;cut pineapple in small pieces. 2.Mix sour creme,
  majonaise and seasons; mix with fruits and leeks and add parsley.
  
  Typed for you and translated by Brigitte Sealing, Cyberealm BBS
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Braided Bread
 Categories: Cyberealm, Breads
      Yield: 1 bread
 
      9 oz Whole Wheat Flour
     18 oz White Flour
      1 tb Salt
    1/2 ts Sugar
      1 pk Yeast
      3 tb Oil
  2 1/8 c  Water
 
  1.Pour flours into bowl;add yeast and sugar and mix the oil and water
  together, lukewarm, and add to flours and let rise 10 minutes. 2.Add
  the salt and knead all to a dough. Separate into 3 pieces and braid
  them to a braid. 3.Put on cookiesheet and brush with milk. 4.Put in
  50 C oven and let rise again.Than put oven on 200 C and bake for 30
  minutes. Translated by Brigitte Sealing Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Herb Butter
 Categories: Cyberealm, Misc.stuff
      Yield: 1 servings
 
      9 oz Butter
    1/2 ts Salt
           Pepper
      1 ts Lemonjuice
      1    Garlic Clove,pressed
      6 tb Mixed Herbs
 
  1.Mix all very well together, butter must be soft. 2.Cool in
  refridgerator and serve. Translated by Brigitte Sealing Cyberealm BBS
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Buckwheatcake
 Categories: Cyberealm, Breakfast, Ethnic
      Yield: 12 servings
 
  3 1/2 oz Buchwheat Flour
  3 1/2 oz Almonds,ground
      4    Egg Yolks
      6 oz Sugar
      2 ts Baking Powder
      4    Egg Whites
      9 oz Cottage Cheese,pureed
     12 oz Cranberries,canned
     15 oz Heavy Creme
      6 ts Gelatine,ground
 
  1.Cream eggyolks and sugar until foamy, mix in flour, almonds and
  baking powder. 2.Beat eggwhites to a stiff snow and fold in;Fill the
  mix into a springform and bake at 225 C for 10- 15 minutes. 3.Mix
  cottage cheese and cranberries.Whip the cream until stiff and fold
  in. Dissolve gelatine in water as directed on package than fold into
  cheese mix. 4.When the crust is cooled, cut one time diagonal and
  fill with half of the cheesemix and spread the rest on top. 5.Cool
  well before serving. Translated by Brigitte Sealing, Cyberealm BBS
  315-786-1120 .
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Cheesehorns
 Categories: Cyberealm, Breads
      Yield: 12 servings
 
396 7/8 g  Whole Wheat Flour
170 1/8 g  White Flour
    300 ml Milk and Watermix
      1 ts Honey
      1 pk Yeast
      1 ts Salt
           Mixed Herbs
     12 sl Cheese (Your choice)
 
  1.Mahe a yeastdough and let it rise. 2.Roll out dough thinly and cut
  into 12 squares. 3.Put a slice of cheese on each square and sprinkle
  some mixed herbs over all. 4.Roll up the squares from one side into
  little horns, bend a little. 5.Put them on a cookiesheet and let them
  rise once more. 6.Brush with a little milk and bake at 325 C ca. 25
  minutes. Translated by Brigitte Sealing  Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Noodles with Ham and Mushrooms
 Categories: Cyberealm, Main dish
      Yield: 4 servings
 
     15 oz Noodles
      1    Onion
      1    Garlic Clove
      2 tb Butter
      5 oz Mushrooms
      7 oz Boiled Ham
      1 pk Tomatosauce
      2 oz Parmesancheese
           Salt, Pepper, Nutmeg to
           Taste
 
  1.Boil noodle in saltwater as directed on package, drain. 2.Chop the
  onion and the garlic very fine, and saute in the butter till golden;
  add mushrooms ,sliced finely and simmer for 5 minutes. 3.Cut the ham
  into small strips and with the mushroommix  mix under the noodles.
  Season to taste.Prepare tomatosauce as directed and season with
  nutmeg if desired.Serve hot
  
  Typed by Brigitte Sealing  Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Mushroom Ragout in Rice Ring
 Categories: Cyberealm, Main dish
      Yield: 4 servings
 
      1    Bunch Soupgreens
     18 oz Veal
      4 c  Saltwater
      1    Onion
     18 oz Mushrooms
      3 oz Butter
      2 oz Flour
      2 c  Beefbroth,instant
    3/4 c  Sweet cream
      1 c  White Wine
           Salt, Pepper, Sugar to taste
      2    Cooking Bags Rice,Instant
      1    Hardboiled Egg
      1    Tomatoe
      1 tb Butter
      2 tb Parsley,finely chopped
 
  1.Clean and cut up the soupgreens in small cubes;add the water and
  meat and cook all for 45 minutes. 2.Chop the onion very fine, half the
  mushrooms.Melt the butter and saute both for a short while;add the
  flour and cream, fill up with the broth and simmer for another 20
  minutes.Season to taste. 3.Prepare rice as directed.Mix the mushrooms
  and the meat together.Season and add the egg and the finely chopped
  tomatoe. 4.Grease a rice ring form and fill in the rice, than invert
  on a platter and fill the ragout in the middle. Garnish with tomatoes
  and parsley. Typed by Brigitte Sealing   Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Noodle and Mushroom Souffle
 Categories: Cyberealm, Main dish
      Yield: 4 servings
 
      9 oz Noodles
     18 oz Ground Beef
      1 cn Mushrooms
      7    Tomatoes
      1    Leek
      1 pk American Cheese Slices
      1 pk Emmental Cheese Slices
      4    Eggs
     15 oz Cream
           Chives frozen, to taste
      1    Clove Garlic
 
  1.Cut mushrooms,leek and tomatoes into slices. 2. Cook noodles in
  saltwater as directed. 3.Fry the ground beef with the leek and the
  mushrooms in oil for a short time, season with salt,pepper and
  garlic. 4.Get a souffle pan and put in as follows
  ;noodles,tomatoes,cheese, noodles,tomatoes, cheese. The form should
  be only 3/4 full. Mix eggs,cream, chives,pepper and salt together and
  pour it over ,evenly. Bake in a 200-220 C oven for 45-50 minutes.
  Translated by Brigitte Sealing, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Celery Soup
 Categories: Cyberealm, Soups
      Yield: 4 servings
 
      2    Potatoes,cubed
     15 oz Celery,cubed
      1    Onion,cubed
      2 tb Butter
      1 tb Curry Powder
      1 tb Ginger,cubed
      1 ts Cayenne Pepper
      1    Chilipepper
  1 1/2 qt Broth
           Salt,Pepper
           Lemonjuice
      2 oz Butter
 
  1.Saute the onion and potatoes in the butter, add the seasonings.
   Stir well; add celery and fill up with broth. 2.Put in salt and
  pepper and simmer for 30 minutes. 3.With a mixer puree all and season
  with lemonjuice and mix in the butter. Serve with toasted breadcubes
  and a finely chopped green onion sprinkled on top of each serving.
  
  Typed for you by Brigitte Sealing, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Chickenbroth with broccoli
 Categories: Cyberealm, Soups
      Yield: 4 servings
 
     11 oz Broccoli
      8 oz Carrots
      8 oz Chickenbreast Filets
    1/2 c  Milk
    3/4 c  Butter
  2 1/2 oz Cream of wheat
      1    Egg, separated
      6 oz Cottage cheese Pureed
           Pepper
           Nutmeg,ground
      2 tb Parsley,chopped
      4 tb Lime Juice
      3 c  Chickenbroth, instant
      2 c  Chickenbroth,canned
      1 cn Whole Cernel Corn,drained
 
  1.Wash broccoli and cut into little roses, clean and peel carrots and
  cut into slices.Slice the chickenfilets in small slices. 2.For the
  dumplings heat the milk and the butter to a boil;add the cream of
  wheat while you stir and cook until it is a big dumpling. 3.Let it
  cool a little than mix in the eggyolk,cheese,salt,pepper,nutmeg and
  parsley and 1 tablespoon of the limejuice. 4. Whip the eggwhite until
  stiff and fold it under 5.Heat saltwater in pot and with a teespoon
  cut off little dumplings and let them simmer in the saltwater for 5
  minutes. 6.Heat the broth;add broccoli,carrots and chickenmeat and
  simmer 5 minutes. 6.Add the dumplings and the rest of the limejuice.
  Typed by Brigitte Sealing Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Filled Tomatoes on Herbed Rice
 Categories: Cyberealm, Vegetables
      Yield: 4 servings
 
      2    Bags of cooking rice(like
           Instant rice)
      8 sm Tomatoes
           Salt, Pepper
      2    Onions
     12 oz Butter
  3 1/2 oz Bacon
      3 oz Lindenberger Cheese
      1 pn Paprika
      1 pn Nutmeg
      4 tb Sweet Cream
     12 oz Cornstarch
      2 tb Herbs, chopped your choice
 
  1.Prepare rice as directed on bags. Cut out the inside of the
  tomatoes and season the inside. Chop the lids up and strain through a
  sieve. 2.Saute the onions in the butter; add the bacon, cut up and
  fry for a short while. 3.Grate the cheese finely and with the seasons
  add to the bacon, stir and fill all into the tomatoes. 4.Butter a
  pan,shallow, and set the tomatoes inside.mix the tomatoemix
  ,cream,cornstarch and seasons and poyr over the tomatoes. 5. Bake all
  in a 200 C oven for 30 minutes .Add the herbs to the rice and put on
  a platter, arrange the tomatoes on top. Serve the sauce separate.
  Typed by Brigitte Sealing Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Fast Chicken Fricasse
 Categories: Cyberealm, Poultry
      Yield: 3 servings
 
      3    Chickenbreast or Turkey
      1 cn Mushrooms
      1    Onion
      8 oz Heavy Cream
      2 ts Cornstarch
  1 1/2 c  Chickenbroth, instant
      3 tb White Wine
           Salt, Pepper
           Butter
 
  1.Chop onion and saute in the butter;add meat and fry untill it is all
  around "white".Season with salt and pepper to taste;simmer for about
  10 minutes.Add the mushrooms and simmer another 5 minutes. 2.Mix the
  cream and the cornstarch together and stir into the meat.
  Simmer,stirring occasionaly. 3.When meat is done add the wine. Serve
  with rice,Instead of meat dish can be made withMussels,Veal,Fish or
  Crabs. Translated by Brigitte Sealing Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Chocolate Heaps
 Categories: Cyberealm, Cookies
      Yield: 40 servings
 
      2    Eggs
      8 oz Sugar
  3 1/2 oz Butter
      1 ts Vanilla
  3 1/2 oz Cocoapowder
  3 1/2 oz Flour
      8 oz Almonds,ground
      2 tb Cornstarch
           Powdered Sugar
 
  1.Mix all in a bowl and stir well. 2.With a teaspoon put dough in
  little heaps on a greased cookiesheet. 3.Bake at 220 C for 10 minutes
  4.Let cool and dust with more powdered sugar. Translated by Brigitte
  Sealing
  
  Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Macaroni Souffle
 Categories: Cyberealm, Main dish
      Yield: 5 servings
 
     18 oz Macaronis
      3 oz Gouda Cheese
     18 oz Ground Beef
      1    Onion
      1 cn Pureed Tomatoes, small
      1 pk White Sauce
 
  1.Cook the noodles according to directions. 2.Fry the meat with the
  chopped onions and the tomatoepuree in a skillet until meat is
  crumbly.Season with Salt and Pepper to taste. 3.Grease a souffle pan
  and alternate noodles and meatmix in it. 4.Make the sauce according
  to directions and pour over all. 5.Cook in 200 C oven for 30 minutes.
  Translated by Brigitte Sealing
  
  Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Pork Cardinal Style
 Categories: Cyberealm, Main dish
      Yield: 4 servings
 
      9 oz Apricots,dried
      2 tb Brandy
      1 ds Pepper
      1 ds Thyme
      1 ds Garlicpowder
      2 tb Oil
     18 oz Porkfilets
      1 ds Salt
  1 1/2 oz Butter
      6 oz Heavy Cream
      2    Rice Cooking Bags,Instant
 
  1.The day before ,cover the dried apricots with water and cook until
  they are soft. 2.Mix brandy and seasons with 1 tablespoon oil and
  brush the meat with it from all sides. and let it set for 30 minutes.
  3.Cook rice according to directions. 4.Heat the leftover oil and fry
  the meat in it until it is browned on all sides;add salt;take out
  meat and keep it warm. 5.Add the apricots with the juice,leftover
  marinade and the butter to the fryingfat in the skillet;stir and let
  cook until it is reduced a little. 6.Add the cream and taste sauce
  and season more if nessesary. 7.Cut meat into slices and serve on
  rice with the apricots. Translated by Brigitte Sealing, Cyberealm BBS
  Watertown, NY 315-786-1120
  
  5.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Toast Hawaiian style
 Categories: Cyberealm, Snacks
      Yield: 4 servings
 
      4 sl White Bread
      4 sl Boiled Ham
      4 sl Pineapples (Rings)
      4 sl Gouda Cheese
      4    Marachino cherries
 
  1.Put a slice of ham, a slice of pineapple and a slice of cheese on
  each slice of bread. 2.Bake in 200 C oven until the cheese is melted.
  3.Garnish with cherry and serve at once. Translated by Brigitte
  Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Italian Stuffed Meat Loaf From Loren Martin
 Categories: Italian, Meats, Cyberealm
      Yield: 20 servings
 
     10 lb Ground turkey, chicken, or
           Beef
      6 tb Worcestershire sauce
      5 tb Prepared horseradish
      3 pk StoveTop stuffing mix
      1 cn Tomato sauce, 29 oz
      1 cn Diced tomatoes & green chili
      2 cn Spaghetti sauce, 26.5 oz
      6 ts Dried dill
      2 ts Dried tarragon
      6 ts Dried basil
      5 ts Dried oregano
      6 ea Eggs, slightly beaten
      3 ea Onions, diced
      1 c  Parmesan cheese, grated
      4 ts Garlic pepper
      6 c  Shredded mozzarella cheese
      1 ea Diced zucchini squash
      1 cn Pitted olives
      2 cn Mushrooms
 
  Mix ground meat, stuffing mixes, 1 can spaghetti sauce, chopped
  onions, parmesan cheese, eggs, Worcestershire sauce, basil, oregano,
  dill, tarragon, diced tomatoes with green chilies, horseradish,
  garlic pepper, and tomato sauce. Put half of mixture into greased
  roasting pan.  Combine zucchini squash, mushrooms, olives and half of
  mozzarella cheese into a mixture and place on top of meat mixture.
  Place other half of reserved meat mixture on top of stuffing-filled
  bottom and seal edges.  Add remainder of shredded mozzarella cheese
  and second can of spaghetti sauce to top and bake in 350 degree oven
  for about 1 1/2 hour, or until done. Add extra mozzarella cheese and
  sliced olives to top of loaf before serving!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Texas Brownies
 Categories: Cyberealm, Desserts
      Yield: 48 servings
 
MMMMM----------------DESSERTS FROM CHEF FREDDY'S---------------------

MMMMM----------------------FOR THE BROWNIES---------------------------
      2 c  Flour
      2 c  Sugar
    1/2 c  Butter (1 stick)
    1/2 c  Shortening
      1 c  Coffee [brewed] or water
    1/4 c  Cocoa (unsweetened) [dark]
    1/2 c  Buttermilk
      2    Eggs
      1 ts Baking SODA
      1 ts Vanilla

MMMMM----------------------FOR THE FROSTING---------------------------
    1/2 c  Butter
      2 tb Cocoa [dark]
    1/4 c  Milk
  3 1/2 c  Powdered sugar [unsifted]
      1 ts Vanilla
 
  If you don't have buttermilk on hand, substitute 2ts vinegar or lemon
  juice mixed into c milk... or use powdered buttermilk mixed as the
  directions specify.
  
  Preheat oven to 400
  
  1)   In a large mixing bowl, combine the flour and the sugar... In a
  heavy sauce pan, combine the butter, shortening, coffee (or water),
  and cocoa, and heat... stirring to boiling... 2) Pour the cocoa
  mixture over the flour mixture in the bowl, add the buttermilk (or
  the substitute), eggs, baking soda, and vanilla, and mix well using a
  wooden spoon or high speed elec. mixer... 3) Pour into a well
  battered 17" x 11" jelly roll pan and bake in a 400 oven for 20
  min. or until the brownies test done in the center... 4) While the
  bownies bake... prepare the frosting, by combining the cocoa, butter,
  and milk in a sauce pan and heating, stirring to boiling... Then mix
  in the sugar and the vanilla until the mixture is smooth... 5) Pour
  warm frosting over the brownies as soon as they come out of the
  oven... Cool... cut and serve...
  
  *** Microwave Directions *** 1M) In a large mixing bowl, combine the
  sugar and the flour... and in a microwave safe dish, combine the
  butter, coffee (or water), and the cocoa... and microwave on high
  (100%) for 2 min. until just boiling... 2M) Pour the boiling mixture
  over the flour mixture, stirring to blend... Add the buttermilk (or
  subtitute), eggs, baking soda, and vanilla, mixing well... 3M) Pour
  the entire mixture into a microsafe 9" x 11" baking dish and nuke at
  med-high (70%) for 18 minturning the dish every 4 to 5 min., until
  the brownies test done in the center... (They may still appear soft
  on the surface) 4M) Prepare the frosting in a microsafe dish by
  combining the butter, cocoa, and the milk... and nuking on high for 2
  min... stirring once, add the powdered sugar and vanilla, stirring to
  blend... 5M)   Pour warm frosting over the hot brownies ... let
  cool... cut and serve...
  
  From the Great American Recipes collection and Fred Goslin on
  Cyberealm Bbs in Watertown NY. at (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Switzle
 Categories: Cyberealm, Beverages
      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) v8.01
 
      Title: Beef Corn Casserole
 Categories: Cyberealm, Casseroles
      Yield: 1 pot
 
      4 tb Oil
     18 oz Beef roast,not to lean
      1    Garlic Clove
      2    Onions
      2 ts Paprika Hot
      1    Pepper, red
      1    Pepper, green
      9 oz Carrots
      1    Leek
      2 qt Broth, clear
      2 c  Rice
      2 cn Corn,whole cernel
    1/2 ts Salt
      1 ts Pepper
      1 bn Parsley,chopped
 
  1.Let the oil get hot in a big pot; cut the meat into cubes and brown
  in the oil for about 20 minutes. 2.In the meantime; peel onion and
  clove and chopped finely. 3.Clean the leek, carrots and the peppers
  and dice finely. 4.Add the vegetables to meat and saute shortly and
  pour in the broth.
   Let come to a boil, and add the rice and let it all simmer 20
  minutes. 5.Add the corn and let simmer for another 10 minutes. Season
  to taste and add the parsley.Serve with a hearty bread. Recipe by
  Bollerix Translated by Brigitte Sealing Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Beef in vinegar and oil
 Categories: Cyberealm, Appetizers, Meats
      Yield: 1 servings
 
    1/3 oz Beef, cooked and sliced
           Thinly.
      1    Apple,peeled and sliced
           Thinly
      2 tb Vinegar
      2 tb Broth
      2 tb Oil
      2 tb Chives, chopped
 
  1.Put the meat, onionslices and the appleslices in a big bowl. Thin
  the vinegar with a little broth; add oil and pour over all. 2. Let it
  all sit and add the chives before serving with a hearty bread.
  From"Die Oberpfalz kocht auf" translated by Brigitte Sealing
  Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Spreewaelder Sauerbraten
 Categories: Cyberealm, Meats
      Yield: 1 servings
 
      1    Beef roast
           Bacon for wrapping
      1 bn Soupgreens
           Mushrooms,dried
           Wine red or white
      1    Bayleaf
      1 ts Peppercorns
      1 ts Salt
      2 pn Pepper
           Lemonpeel, grated
           Basil, Estragon to taste
      1    Onion, chopped
           Cornstarch
 
  1.Rub the meat with the seasons and than wrap the bacon around meat.
  2. Put into a glas bowl; add bayleaf and peppercorns, smashed and
  pour the wine all over it. Put something heavy on top of meat, it
  MUST be covered with wine at all times. Let stand for about 2-5 days
  in a cool place. 3.Take meat out of the marinade and dry.Fry in very
  hot fat on all sides until good and brown. 4. Add the cleaned and
  chopped soupgreens and the mushrooms(If you like also one finely
  chopped onion) 5.Add some of the marinade, just as much as
  needed.After 2 hours the meat is done, take it out and slice thinly
  and keep warm. 6. Bind the gravy with some cornstarch and serve with
  potatoes or dumplings. recipe from C.Wulf translated by Brigitte
  Sealing Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Baked Chicken Legs
 Categories: Cyberealm, Poultry, Ethnic
      Yield: 4 servings
 
      4    Chickenlegs with thighs and
           Backs.
      4 tb Oliveoil
      4    Garlic Cloves,peeled,halved
      2    Bayleafs
           Estragon, to taste
           Thyme, Sage to taste
      4 pn Saffron
           Salt, Pepper to taste
     18 oz Tomatoes,peeled,quartered
     20    Olives, black
      2 c  Wine,white dry
      2 c  Chickenbroth
 
  1.Salt and skin chickenlegs. Fry in hot oil till light brown;add the
  wine and the broth, bring to a boil than let simmer.
  
  2. Add the seasons,tomatoes and olives.Cover and simmer for about 1
  hour. 3.Take chicken out and keep warm, por gravy through a sieve and
  let it boil down to half the volume;about 10 minutes. 4.Add olives
  back to gravy and pour over chicken and serve with bread. recipe by
  C. Wulf translated by Brigitte Sealing Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: ROTEL Cheese Dip From Tony_bob Burke
 Categories: Appetizers, Dips, Cyberealm
      Yield: 1 servings
 
      1 cn (10oz) RO*TEL Tomatoes and
           -Green Chilies
      1 lb Velveeta Processed Cheese
 
  :       To one can of RO*TEL , add 1 pound of VELVEETA pasteurized
  process cheese which has been melted in a double boiler.
  
  :       Microwave Instructions: Cut cheese into cubes; place cheese
  and RO*TEL in a covered casserole dish for 10-12 minutes, or until
  cheese has melted.
  Typed for your enjoyment by Tony_Bob, Natchez,Ms. Cyberealm BBS
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: ROTEL Salsa  (Fresh Picante Sauce) From Tony Burke
 Categories: Sauces, Appetizers, Cyberealm
      Yield: 1 servings
 
      1 cn RO*TEL Tomatoes and Green
           Chilies, chopped and drained
      2 ea Green onions, chopped fine
      1 ea Garlic clove, minced
      1 lg Tomato, chopped
      1 ea Lime (juice of 1/2)
    1/2 ts Salt
           To increase heat, add canned
           -or fresh jalapenos to taste
 
  This part is real easy:
  
  :       Just mix in a serving bowl and grab some corn chips, or use
  as a topping for salads and Southwestern and Cajun fare.
  Typed for your Enjoyment by Tony_bob, Natchez,Ms. Cyberealm BBS
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Quaker Oat Bran Muffins - Janet's
 Categories: Breads, Low-cal, Cyberealm
      Yield: 12 servings
 
      2 c  Quaker Oat Bran Cereal
    1/4 c  Firmly packed Brown Sugar
      2 ts Baking Powder
    1/2 ts Salt (optional)
      1 c  Skim or 2% lowfat Milk
      2    Egg Whites, slightly beaten
    1/4 c  Honey or Molasses
      2 tb Vegetable Oil
 
  Heat oven to 425 degrees.  Line 12 medium muffin cups with paper
  baking cups or spray bottoms only with vegetable oil cooking spray.
  Combine dry ingredients.  Add milk, egg whites, honey and oil; mix
  just until dry ingredients are moistened.  Fill prepared muffin cups
  almost full; bake 15 to 17 minutes or until golden brown.  1 dozen
  
  VARIATIONS:  Add to batter any one of the following:
  
    Raisin Nut Muffins-1/4 cup raisins and 1/4 cup chopped nuts
    Banana Nut Muffins-1/2 cup mashed banana (about 1 medium) and
                       1/4 cup chopped nuts
    Blueberry Muffins -1/2 cup fresh or frozen blueberries
    Apple Cinnamon Muffins-1/2 cup chopped apple (about 1 small),
                       1/4 cup chopped nuts and 1 teaspoon cinnamon.
  
  NOTE: To freeze, wrap muffins securely; store in freezer up to 3
  months. To reheat frozen muffins in microwave oven, microwave at HIGH
  25 to 30 seconds for each muffin.
  
  NUTRITION INFORMATION: based on using the first ingredient listed and
  no optional ingredients:  Each serving (1 muffin):
                         Calories - 120
                         Carbohydrates - 19g
                         Protein - 4g
                         Fat - 3g
                         Sodium - 90 mg
                         Calcium - 80 mg
                         Cholesterol - 0 mg
                         Dietary Fiber - 2g
  
  From Tony Burke, Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Heaven and Earth
 Categories: Cyberealm, Main dish
      Yield: 4 servings
 
      3 lb Apples
      3 lb Potatoes
      6 oz Onions
     18 oz Blood Sausage
    1/2 c  Milk
      1    Eggyolk
      1 tb Oil
      1 oz Sugar
           Salt, Nutmeg
 
  1.Peel and core apples, cut into quarters;add the sugar and simmer,
  without water, slowly until the apples are soft. 2.Wash, peel
  potatoes, cook until they are done. 3.Add salt, nutmeg, eggyolk and
  butter and mix to a puree. 4.Cut the sausage into slices and fry on
  both sides. 5.Grease a souffle pan and add the apples, potatoe puree
  and the sausage slices and cover with the peeled and sliced onion.
  Heat in 200 C oven for about 20 minutes. Translated by Brigitte
  Sealing  Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Bakers Oven
 Categories: Cyberealm, Meats
      Yield: 2 servings
 
     15 oz Lamb Shoulder
      1    Bayleaf
      4    Juniper Berries
      4    Black Pepper Corns
  2 1/8 c  White Wine
      6    Onions, medium size
      8    Potatoes, medium,cooked
  3 1/2 oz Butter
      3 c  Wine, white,dry and cold
 
  Fot this recipe you need a "Roemertopf" an earther ware pot, special
  made. 1.Put the roemertopf in water for 6 hours, according to
  directions for pot. 2.Cut the biggest fat of the lamb shoulder and
  cut the meat into 4 cm cubes 3.Put the meat into a bowl and add the
  bayleaf, juniperberries, peppercorns, smashed, and about 1/4 l of the
  white wine. Put into a cool place, for about 6 hours as the pot.
  4.Cut the onions and potatoes into not to thin slices. 5.Cut half of
  the butter into cubes and put all over the bottom of the
  Roemertopf.Add in layers, a quarter of thepotatoes,onions and meat.
  Finishing with potatoes on top. Season with salt and pepper. 6.Add
  the marinade with another 1/4 l wine over the mixture in the pot.
  7.Add the last of the butter in globs all over the top, put on lid
  and bake in very hot oven for 90 minutes. Serve with the cold white
  wine.Recipe by Wolfgang Kaempf translated by Brigitte Sealing
  Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Radercakes
 Categories: Cyberealm, Cookies
      Yield: 20 servings
 
      3    Eggs
  3 1/2 tb Milk
  3 1/2 oz Butter, melted
  3 1/2 oz Sugar
      1 pn Salt
     16 oz Flour
      1 pn Cinnamon
    1/3 oz Bakingpowder
           Butter or Oil for frying
           Powdered Sugar
 
  1.Mix the eggs with the milk together,wisk good; add the melted
  butter, sugar, salt, cinnamon, flour and last the bakingpowder. 2.Mix
  to a firm enough dough to be able to roll it out, about a knifeblade
  thick,cut 12 cm long and 4 cm wide stripes with a special radercake
  wheel. Cut a slit in each stripe in pull one of the ends through.
  3.Heat the oil to a boil and fry the cakes in it untill they are
  golden brown.Dry them on a papertowl and sprinkle with powdered
  sugar. Recipe by Frank Leitner Translated by Brigitte Sealing
  Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Meat Loaf ala William Graham
 Categories: Cyberealm, Meats
      Yield: 6 servings
 
  1 1/2 lb Ground beef
    2/3 c  Soft bread crumbs
    1/3 c  Chopped onion
      1 ts Salt
    1/8 ts Pepper
      2    Eggs, lightly beaten
      1 c  Milk
           Piquant sauce
 
  1. Combine ground beef, bread crumbs, chopped onions, salt and pepper
  and beaten eggs and milk in a large bowl. Stir well. Shape meat mix-
  ture into a 12 x 7 inch loaf. Place in a 13 x 9 x 3 baking dish.
  Bake at 350F for 1 hour 15 minutes.
  
  2. Remove from oven and pour Piquant Sauce over top of loaf. Return
  meat to oven and bake an additional 15 min. Transfer loaf to a serving
  platter.
  
  Piquant Sauce:
  
  3/4 cup firmly packed brown sugar       1 1/2 t dry mustard
  3/4 cup catsup                          3/4 t Worchestershire sauce
  
  Combine all ingredients in a small bowl. Stir well. Yield: 1 1/4 cups
  
  Source: William Graham, Cyberealm BBS Watertown, NY 315-786-1120
  Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY
  1994
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Dilled Pasta Salad
 Categories: Cyberealm, Salads, Low-cal
      Yield: 8 servings
 
MMMMM--------------------------DRESSING-------------------------------
    1/3 c  White wine vinegar
      1 tb Olive oil, extra light
      1 ts Dill weed
    1/4 ts Salt
    1/4 ts Dry mustard
    1/8 ts Pepper

MMMMM---------------------------SALAD--------------------------------
      5 oz (2 cups) rotini pasta
      1 c  Sliced carrots
      1 c  Cut 1" fresh green beans
    1/2 c  Red bell pepper strips
      4    Green onions, sliced (1/2c)
      8    Cherry tomatoes, quartered
    1/2 c  Sliced cucumber
      3 oz (1/2 c) cubed low fat
           -mozarella cheese
 
  1. In a jar, combine all dressing ingredients, and shake well.
  
  2. Cook pasta in 3 quarts boiling water to desired doneness, adding
  carrots and green beans during the last 2-4 minutes or pasta cooking
  time. Drain; rinse thoroughly with cold water to cool rapidly.
  
  3. In a  large serving bowl, combine cooled pasta mixture and remain-
  ing salad ingredients. Pour dressing over salad; toss gently.
  
  Nutritional info: per cup, 130 calories, 4 gms fat; Dietary exchanges,
  2 breads, 1 vegetable, 1 fat
  Makes 8 1 cup servings.
  
  Source: Pillsbury Fast and Healthy Magazine, May-June 1994
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Honey-Spiced Chicken and Onions
 Categories: Cyberealm, Poultry, Low-cal
      Yield: 8 servings
 
MMMMM---------------------------GLAZE:--------------------------------
    1/2 c  Honey
    1/4 c  Dijon mustard
      2 tb Chopped fresh parsley or
      2 ts Dried parsley flakes
      1 tb Sesame seeds
      1 tb Lemon juice
      2    Garlic cloves, minced

MMMMM--------------------------CHICKEN:-------------------------------
    1/2 ts Pepper
      8    Boneless chicken breast
           -halves, skinless
      3 md Onions, cut into 1/2" slices
 
  1. Heat barbeque grill. In a small bowl, combine all glaze
  ingredients; mix well. Sprinkle pepper on both sides of chicken.
  
  2. When ready to barbeque, place chicken on gas grill over low heat
  or on charcoal grill 4-6 inches from medium coals. Cook 5 minutes.
  Turn chicken and place onion slices on the grill; brush chicken and
  onions with glaze. Cook an additional 5-10 minutes or until onions
  are tender and chicken is no longer pink and juices run clear,
  brushing frequently with glaze. Heat any remaining glaze to a boil;
  serve with chicken.
  
  BROILER INSTRUCTIONS:
  
  Spray broiler pan with nonstick cooking spray. Prepare glaze and
  chicken as described above. Arrange chicken on spray-coated pan;
  brush chicken with glaze. Broil 4-6 inches from heat for 5 minutes.
  Turn chicken and place onion slices on top, brush chicken and onion
  slices with glaze. Broil an additional 5-6 minutes, or until onions
  are tender and juices run clear, brushing frequently with glaze. Heat
  any remaining glaze and serve with chicken.
  
  Nutritional info:
  Calories per serving: 240; fat, 4 gms. Dietary exchanges: 3 proteins,
  1 fruit, 1 vegetable
  
  Source: Pillsbury Fast and Healthy Magazine, May-June 1994
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Caesar Salad
 Categories: Cyberealm, Salads, Poultry
      Yield: 6 servings
 
MMMMM-------------------------DRESSING:------------------------------
      3 tb Olive oil
      2 tb Grated parmesan cheese
      2 tb Lemon juice
      1 tb Water
      1 tb Light sour cream
      1 ts White Worcestershire sauce
      1 ts Dijon mustard
    1/2 ts Anchovy paste or salt
    1/4 ts Pepper
      2 cl Garlic, minced

MMMMM---------------------------SALAD:--------------------------------
      4 c  Torn romaine lettuce
      1 c  Sliced fresh mushrooms
  1 1/2 c  Shredded cooked chicken
 
  In a small bowl, combine all dressing ingredients; blend well. In a
  large salad bowl, combine all salad ingredients; mix well. Add
  dressing toss to coat, and serve immediately.
  
  Makes 6 (1 1/2 cup) servings
  
  Nutritional info: calories per serving 150; fat - 10 gm. Dietary
  exchanges, 1 1/2 proteins, 1 vegetable, 1 fat
  
  Source: Pillsbury Fast and Healthy Magazine, May-June 1994
  Typed for you by Linda Fields, Cyberealm BBS Watertown, NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Crustless Potato Quiche
 Categories: Cyberealm, Vegetables, Main dish
      Yield: 6 servings
 
      5    Eggs, beaten
      3 c  Frozen hash-brown potatoes
           -from 26 oz pkg, thawed
      4 oz (1 cup) shredded cheddar
    1/2 c  Cottage cheese
      1    Green onion, chopped
    1/4 ts Salt
    1/8 ts Seasoned pepper
           Dash hot pepper sauce
           Dash paprika
      6 sl Turkey bacon, crisp&crumbled
 
  Heat oven to 350F. Crease a 9 inch pie pan. In a large bowl, combine
  all ingredients except paprika and bacon. Mix well. Pour into greased
  pan, sprinkle with paprika.
  
  Bake at 350F for 30-40 minutes or until set. Sprinkle with bacon, bake
  an additional 5 minutes. Let stand 5 minutes before serving
  
  Original source: The Arman House B&B, Boyne Falls, Michigan
  
  Nutritional info: per serving, 280 cal, 10 gm fat. Dietary exchanges-
  1 serving provides 2 breads, 2 proteins.
  
  Source: Pillsbury Fast and Healthy Magazine, May-June 1994
  Typed for you by Linda Fields Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Pineapple Rum Sauce
 Categories: Cyberealm, Sauces
      Yield: 4 cups
 
      2 tb Firmly packed brown sugar
      2 tb Rum *
  4 1/2 c  Chopped fresh pineapple
 
  In a large bowl, combine brown sugar and rum. Mix until combined.
  Add pineapple; toss gently, and store in refrigerator.
  
  *TIP: To substitute for rum, use 2 tsps. rum flavor or extract and 4
  tsps. water.
  
  Per serving:(1/4 cup) 30 cal. Dietary exchanges: 1 fruit
  
  Source: Pillsbury Fast and Healthy Magazine, May-June 1994
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Deep Dark Chocolate Sauce
 Categories: Cyberealm, Low-cal, Sauces
      Yield: 1 cups
 
    1/2 c  Firmly packed brown sugar
    1/2 c  Unsweetened cocoa
      1 tb Cornstarch
           Dash of salt
      1 c  Water
  1 1/2 ts Vanilla
 
  In a medium sized heavy saucepan, combine brown sugar, cocoa, corn-
  starch, and salt. Mix well. Stir in water; cook over medium-high heat,
  stirring constantly  until mixture comes to a boil and thickens. Stir
  in vanilla. Serve warm. Store in refrigerator. Makes 1 1/2 cups.
  
  TIP: If desired, 1 T. liqueur, such as amaretto, peppermint schnapps,
  hazelnut, raspberry, or orange flavored liqueur, can be added with the
  vanilla.
  
  Nutritional info: 2 Tbsps = 90 calories.
  Dietary exchange: 1/2 bread, 1 fruit
  
  Source: Pillbury Fast and Healthy Magazine, May-June 1994
  Typed for you by Linda Fields Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Cranberry Apple Chicken Breasts
 Categories: Main dish, Chicken, Cyberealm
      Yield: 4 servings
 
  1 1/4 c  Cranberries, chopped
    1/3 c  Apple, diced plus
      2 tb Apple, diced
    1/4 c  Walnuts, chopped
      2 ts Walnuts, chopped
      4    Chicken Breasts, skinless,
           Boneless, pounded 1/2" thick
      1 c  Monterey Jack, shredded
 
  Preheat oven to 350. Combine cranberries, apples and walnuts in a
  medium glass bowl. Place breasts in a 13x9" baking pan. Top each
  breast with 1/3 cup filling. Bake for 30 minutes, or until chicken is
  no longer pink inside. Top each breast with 1/4 cup cheese. Bake for
  an additional 5 minutes, or until cheese has melted.
  
  Source: Ocean Spray "Fresh Cranberry Recipes."
  
  Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Baked Broccoli
 Categories: Cyberealm, Vegetables
      Yield: 4 servings
 
     18 oz Broccoli, frozen
           Eggs
      8 tb Breadcrumbs
           Butter
           Pepper white
           Pepper black
  3 1/2 oz Majonaise
      2    Dill Pickles
      1 ts Capers
      1    Anchovy
    1/2 bn Parsley
 
  1.Bring saltwater to a boil in a big pot;add the frozen broccoli, let
  it simmer for 10 minutes.Dry well on papertowl. 2.Break the eggs into
  a deep plate and mix well with a fork. 3.Put the breadcrumbs into
  another deep plate. 4.Cut broccoli into little rosettes and dip first
  in egg, then in breadcrumbs. 5.Heat the butter in a big skillet;add
  the rosettes and fry until brown on both sides. 6.For the sauce;chop
  the pickle real fine.Cut the anchovy into little cubes.Chop up the
  capers finely.Mix it all with the majonaise and season to taste.
  Serve the broccoli with the sauce and fresh bread. Translated by
  Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Fishfilet on Cabbage Salad
 Categories: Cyberealm, Fish
      Yield: 4 servings
 
     22 oz Fish Filet
      6 tb Lemonjuice
    1/2    Cabbage head
      1    Pepper, red
      1    Pepper, yellow
      1 bn Thyme
      4 tb Olive Oil
      4 tb Flour
      2 oz Butter
           Black Pepper to taste
 
  1.Wash the fish, dry with papertowl and sprinkle with two tablespoons
  of the lemonjuice. 2.Clean the cabbage and cut into small
  stripes;blanch the cabbage in boiling saltwater for a couple
  minutes.Put in a colanfer and let drip dry. 3.Wash the bunch of thyme
  and rip off the leaves;discard the stems. 4.Clean and core peppers;
  slice into small stripes. 5.Mix the left over lemonjuice with the
  salt and pepper; beat in the oil and add the thyme leaves. 6.Mix the
  cabbage with the peppers and mix in the marinade and arrange on a
  platter. 7.Cut the fish in stripes and roll in flour and fry in the
  butter untill golden brown and serve, still warm, on the cabbage
  salad. Translated by Brigitte Sealing, Cyberealm BBS Watertown, NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Brussel Sprout Souffle with Corned Beef
 Categories: Cyberealm, Meats
      Yield: 4 servings
 
      7 oz Noodles
     18 oz Brussel sprouts, fresh or
           Frozen
      8 oz Corned beef, canned
      2 sm Onions
      1 ts Oil
    5/8 c  Milk
           Cornstarch
           Paprika sweet
      1    Velveta chunk
           Pepper black
  1 1/2 c  Water
 
  1.Cook the noodles as directed for 7-10 minutes. 2.Clean the brussel
  sprouts and saute in a little salted water for 5 min. 3.Cut the
  corned beef into big chunks. 4. Peel onion and cut into thin stripes.
  5.Drain noodles. Heat oil in a teflon skillet; fry the onion and the
  corned beef in it and take it out. 6.For the sauce mix the milk with
  the water and bring to a boil; add cornstarch and season to
  taste;stirring well. Put noodles, corned beef-mix and brussel sprouts
  in a greased souffle pan. Pour the sauce over all and cut the cheese
  into little chunks
  
  Typed and translated by Brigitte Sealing, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Cheesecake From Scott Welliver
 Categories: Cakes, Desserts, Cyberealm
      Yield: 12 servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  Graham cracker crumbs
      2 tb Sugar
      3 tb Margarine or butter; melted

MMMMM--------------------------FILLING-------------------------------
     19 oz Cheese, cream; softened
      1 c  Sugar
      2 ts Lemon peel; grated
    1/4 ts Vanilla
      3    Eggs

MMMMM---------------------------GLAZE--------------------------------
      1 c  Strawberries; mashed
      1 c  Sugar
      3 tb Cornstarch
    1/3 c  Water
 
  Pre-heat oven to 350F.
  
  CRUST: Stir together graham cracker crumbs and sugar. Mix in butter
  thoroughly and press into a 9" spring form pan. Bake 10 minutes. Cool.
  Reduce oven temperature to 300F.
  
  FILLING: Beat cream cheese in a large mixing bowl. Gradually add
  sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs
  one at a time. Pour into shell. Bake 1 hour or until center is firm.
  Cool to room temperature and then spread with the strawberry glaze.
  Chill 3 hours.
  
  GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir
  in water and strawberries. Cook, stirring constantly, until the
  mixture thickens and boils. Boil and stir for 1 minute. Cool
  thoroughly before spreading over cheesecake.
  
  Typed for you by Scott Welliver, Episoft Systems and a user at...
  Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: WW Strawberry Pie
 Categories: Cyberealm, Pies
      Yield: 6 servings
 
      6 ea Graham crackers; crushed
      1 x  - (ea. cracker 2 1/2 x 5")
    1/2 c  Margarine; diet, melted
      6 c  Strawberries;fresh,quartered
      6 oz Strawberry soda
      1 pk Strawberry jello; sugar free
      1 x  -  (small package of jello)
      1 tb Cornstarch
 
  Mix the graham crackers with the melted diet margarine and press into
  a 9" pie pan.  Bake at 350 F. for 8 to 10 minutes and cool. For the
  filling, mix soda, jello and cornstarch in a saucepan and bring to a
  rolling boil. Cool. Add strawberries and mix well to coat. Pour into
  the prepared crust and chill to set.
  
  Each Serving equals 1 FRUIT, 1 BREAD, 1 FAT AND 10 OPTIONAL CALORIES.
  
  Typed for you by Scott Welliver, Episoft Systems and ...
  Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken-Burgers
 Categories: Cyberealm, Sandwiches, Poultry
      Yield: 4 servings
 
     15 oz Chickenbreast Filets
      1    Bun, old or piece of bread
      1    Egg
      1    Onion
      1    Garlic Clove
      1 ts Mustard
      1 ts Majoram
      1 ts Chives,chopped
      1 ts Salt
      1 ts Pepper
      1 ts Paprika
      4    Hamburger Buns
           Lettuceleaves
           Pickles, sliced
           Tomatoes,sliced
           Tartar Sauce
      1 ts Bread Crumbs
 
  1.Ground the chicken twice.Soak the bun or bread in water, squeeze
  out add to the meat. 2.Mix in the egg, seasons and breadcrumbs; form
  four burgers. 3.In hot fat fry burgers golden brown on both sides.
  4.Serve in the buns spread with tartar sauce,lettuce and tomatoes.
  Translated by Brigitte Sealing, Cyberealm BBS Watertown, NY
  315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Green Noodles with Mushroom Sauce
 Categories: Cyberealm, Side dishes
      Yield: 4 servings
 
     27 oz Mushrooms, fresh
      8 oz Onions,sliced
      6 oz Bacon
      1 tb Oil
     15 oz Green Noodles
           Salt
      8 oz Heavy Cream
  1 1/2 c  Broth, Instant
           Pepper
      1 bn Basil
      2 oz Parmesancheese, grated
 
  1.Wash and slice mushrooms and onions. Cut the bacon into small
  pieces and sautee in the oil for a couple minutes;add mushrooms and
  saute untill all the liquid is evaporated. 2.In the meantime prepare
  noodles as directed. 3.Add the cream and the broth to the
  mushroom-onion mix and let it simmer 5 minutes; season with salt and
  pepper to taste. 6.Wash and chop the basil finely;add to the mix
  shortly before serving. Serve sauce over the noodles,sprinkle the
  parmesan over all Translated by Brigitte Sealing Cyberealm BBS
  Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Lasagne Frutta
 Categories: Cyberealm, Side dishes
      Yield: 2 servings
 
      5 oz Cottage Cheese,pureed
      5 oz Mascarpone
      2    Eggs
      3 tb Sugar
      1    Lemon
      3 oz Raisins
      2 oz Almonds,chopped
      2 oz Pistachios,chopped
      1    Tart Apple
      3    Lasagnenoodles
 
  1.Mix the pureed cheese with the eggyolk, sugar and lemonjuice.
  2.Grate the lemonpeel and add with raisins and half of the
  pistachios. 3.Beat eggwhites until stiff and fold under all. 4.Peel
  apples and core and cut into small strips. 5.Boil noodles about 3
  minutes; run quickly under cold water. 6.In a small lasagneform
  alternate noodles, apples and cheese mix, ending with cheese. 7.Bake
  dish for 40 minutes at 175 C in preheated oven. 8.Before serving
  sprinkle the rest of the pistachios over the top. Translated by
  brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: FETTUCCINE ALFREDO #2
 Categories: Cyberealm, Italian, Low-cal, Low-fat
      Yield: 4 servings
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
           *      *      *      *     *
      1 tb Margarine
      2 sm Cloves garlic, minced
      1 tb All-purpose flour
  1 1/3 c  Skim milk
      2 tb Light process cream cheese-
           -product
  1 1/4 c  (2 1/2 oz.) Grated fresh-
           -parmesan cheese, divided
      4 c  Hot cooked fettuccine, -
           -cooked without salt or fat
      2 ts Chopped fresh parsley
           Freshly ground pepper
 
      Melt margarine in a saucepan over medium heat.
  
      Add garlic; saut 1 minute.  Stir in flour.  Gradually add milk,
  stirring with a wire whisk until blended; cook  minutes or until
  thickened and bubbly, stirring constantly.  Stir in cream cheese,
  cook 2 minutes. Add 1 Parmesan cheese, stirring constantly until it
  melts. Pour over hot cooked fettuccine; toss well to coat.  Top with
  remaining 1/4 cup Parmesan cheese, fresh parsley, and pepper.
  
  Yield: 4 Servings (serving size: 1 cup).
  
         NUTRITIONAL INFORMATION:
  
  Calories..................345 (25% from fat)
  Protein..,................16.8 g Fat.......................9.7 g (sat
  4.4g, mono 2.7g, poly 1.4g) Fiber.....................2.3 g
  Carbohydrates,............46.7 g Cholesterol...............18 mg
  Iron.....................2.3 mg Sodium...................401 mg
  Calcium..................333 mg
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
  
  Source: May 1994 "Cooking Light" magazine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Filled Potatoes
 Categories: Cyberealm, Vegetables
      Yield: 4 servings
 
      4 lg Potatoes
  3 1/2 oz Bacon
  3 1/2 oz Mushrooms, fresh
      2    Baby Carotts
      8 oz Spinach,fresh
    1/2 pk Sweet Cream
      8 c  Dry White Wine
           Swiss Cheese, grated
 
  1.Clean and scrub new potatoes;if they are older peel them. 2.With a
  knife or a special tool cut a whole in each potatoe.Boil them in
  salted water until they are done, but not to soft.Test them
  constantly. 3.Clean and chop mushrooms and carrots and saute in the
  olive oil until they are done.Season with salt and pepper and a
  little Lemonjuice. 4.Cut bacon into very small pieces and add to it.
  5.Wash spinach and cut into fine stripes and add to skillet. 6.Add
  the wine and heat through and fill the potatoes with this mixture.
  7.Sprinkle cheese over each potatoe and bake in oven under the grill
  for a couple minutes. 8.Serve with a green salad and a cold beer. BY
  N3-Videotext translated by Brigitte Sealing Cyberealm BBS
  Watertown,NY 315-785-8098 or 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Chinese Cabbage and Sheeps Cheese
 Categories: Cyberealm, Side dishes
      Yield: 4 servings
 
      9 oz Onion
      4 tb Olive Oil
      2    Sprigs of fresh Thyme
    2/3 tb Wine Vinegar
           Salt, Pepper
     29 oz Chinese Cabbage
      8 oz Sheeps Cheese
 
  1. Peel and chop onions. 2. Heat oil in a skillet and saute the
  onions in it and with the oil put in a bowl. 3.Chopp the thyme finely
  and mix together ,with the vinegar, under the onion mix. 4.Season
  with salt and pepper. 5.Clean cabbage and cut into small stripes;add
  to bowl. 6.Break cheese into small pieces and add to bowl 7.Let stand
  for one hour, taste and season again if nessesary Translated by
  Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Better Than Better-Than-Sex Cake
 Categories: Cakes, Cyberealm
      Yield: 1 cake
 
MMMMM---------------------------CRUST--------------------------------
      1 c  Unsalted Butter
      2 tb Sugar
      2 c  Flour

MMMMM-------------------VANILLA PUDDING LAYER------------------------
      3    Egg Yolks
    1/2 c  Sugar
    1/4 c  Flour
      2 c  Milk
      2 ts Vanilla Extract
      2 tb Unsalted Butter

MMMMM---------------------CREAM CHEESE LAYER--------------------------
      8 oz Cream Cheese, very soft
    1/2 c  Sugar
      1 ts Vanilla Extract
      1 ts Lemon Juice
      1 c  Cream

MMMMM--------------------WHIPPED CREAM LAYER-------------------------
  1 1/2 c  Cream
      3 tb Powdered Sugar

MMMMM------------------PINEAPPLE CARAMEL LAYER-----------------------
      8 oz Can Crushed Pineapple,
           Drained
      1    Jar Caramel or Chocolate
           Sauce

MMMMM----------------------CHOCOLATE GLAZE---------------------------
      2 oz Semi-Sweet Chocolate
      2 tb Unsalted Butter
  1 1/2 ts Vanilla Extract
 
  Butter a 9x13" baking pan. Set oven rack in center of oven and
  preheat to 350F. Beat butter and sugar until fluffy. Add flour, at
  low speed in mixer, blend until mixture is pebbly and can be pressed
  together. Press mixture on bottom of buttered pan and bake for 20
  minutes or until golden. Cool completely. (If using a food processor,
  process until ingredients are a coarse mixture.
  
  For pudding, beat egg yolks and set aside near stove. Whisk the sugar,
  flour and milk in amdeium saucepan until free of lumps. Set over
  medium heat and cook, stirring constantly with a wooden spatula, just
  to a boil. Remove from heat and whisk a little bit of the hot, thick
  pudding into the beaten egg yolks then pour the yolk mixture back
  into the pudding, whisking really well. Continue to cook 1-2 minutes,
  stirring constantly, until thick.
  
  Pour pudding into bowl and add vanilla nd butter, stirring until
  butter melts. If pudding has lumps, pour through a large, fine-mesh
  strainer. Chill, with plastic wrap pressed directly on surface of
  pudding, until ready to use.
  
  Beat cream cheese, sugar, vanilla and lemon juice just to blend. In
  seperate bowl, whip 1 cup cream to medium-stiff peaks. Fold a scoop of
  whipped cream into beaten cheese then fold remaining cream into
  cheese. Set aside.
  
  Whip 1 1/2 cups cream, sugar and vanilla to stiff peaks.
  
  Spread crust with cream cheese mixture, top with pineapple, then
  caramel or chocolate sauce. Spread pudding over pineapple; spread
  whipped cream evenly over pudding. Chill well.
  
  To make glaze, melt chocolate and butter over low heat, stirring until
  smooth and completely melted. Remove from heat, stir in vanilla.
  Drizzle in zigzags across cake's surface.
  
  Source: Medford Mail Tribune, 7 December 1993 Typed by Katherine Smith
  Cyberealm BBS Watertown NY 315-786-1120 or 315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Meatcakes with dried Fruits
 Categories: Cyberealm, Meats
      Yield: 8 servings
 
     13 oz Flour
    1/4 oz Salt
      6 oz Butter
      1    Egg
      1 tb Cold Water
  3 1/3 lb Pork Shoulder
      1 ts Sage
      1 ts Nutmeg
      2 tb Parsley,chopped
      9 oz Dates,chopped
      9 oz Raisins
      2 oz Pistachios, chopped
      2 oz Sugar
      1 ts Ginger,ground
      1 ts Salt
      1 pn Saffron mixed into
      1 tb Water
      7    Egg Yolks
    3/4 c  Cream
 
  1. For the dough mix flour, salt and cut the butter in ;with
  fingertips mix until the dough is crumbly. Put egg into the
  middle.Add water and mix to a dough;add more water if needed. Knead
  for a little bit only. Wrap into ceranwrap and keep in refridgerator
  for 1 hour before rolling out. 2 .For the filling ;cover the pork
  with water and simmer 1 1/2 hours until it is soft. Cut into small
  cubes.Pour 1 1/4 of the broth through a stainer and mix the sage with
  the water and add parsley and add to pot.
   and bring to a boil. Add the meat, dates, raisins and pistachios to
  mix. 3. Take off the stove and mix the sugar, salt, eggyolks, cream
  and the
    rest of the ingridients with a wirewisk together. Mix into meatmix.
  4. Roll out the dough and line two cakepans with it(line with
  waxpaper and
     fill with dry beans to prevent bubbles). 5. In preheated 190 C
  oven bake the dough about 10 minutes, untill it
     is firm but still pale. 5. Add the meatmix into pans and bake
  another 40
     min. at 190 C. 6. The finished meatcakes need to stand 5 minutes
  before
     serving.
     By Oskar Marti from"Ein Poet am Herd", "Winter in der Kueche"
     Hallwag 1993.
     Translated by Brigitte Sealing Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Schwaebische Pockets
 Categories: Cyberealm, Meats
      Yield: 4 servings
 
      9 oz Flour
      2    Eggs
      1 pn Salt
      4 tb Water
     18 oz Smoked,cooked Ham
      1    Green onion
      1    Doughnut
           Salt, Pepper to taste
      1    Egg white
      1 sl Bread, old and hard
 
  1. Make a noodledough out of the water, flour, egg and salt. Knead to
  a
     firm dough and immedietly, on a floured board, roll it out and cut
     into 12 X 12 cm squares. 2. For the filling ;cube the ham, roast
  the breadcubes, cut the onion into
     small rings and season with salt and pepper. 3. On each square put
  1 tablespoon filling and fold over to a triangle.
     Put some eggwhite on the ends and press together to seal good. 4.
  Boil some saltwater and simmer the pockets for five minutes,turn once.
     Translated by Brigitte Sealing Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Kuttle Soup from Tessin
 Categories: Cyberealm, Casseroles
      Yield: 4 servings
 
      8 oz Carrots
      1    Celery Root
      8 oz Leeks
    1/2    Cabbage Head
     18 oz Beef Tripe
      1 md Onion
      2    Garlic Cloves
      2 oz Bacon
      5 tb Olive Oil
      4    Tomatoes, peeled
      1 c  Red Wine
      4 c  Beef broth
           Basil
           Rosemary
      1 ts Caraway Seeds
           Parmesan Cheese, grated
 
  1. Clean and cut the vegetables into fine stripes, do the same with
  the
     tripe. 2. Chopp the onions and the garlic real fine and with the
  cubed bacon
     saute in the oil. Add the vegetables and the tripe and let simmer
     slowly. Cut tomatoes into cubes,discard seeds and add to mix. 3.
  Add the wine and the broth and on a little flame let simmer about 30
     minutes. 4. Add the parsley and caraway seeds shotly before the
  last minute. 5. Sprinkle the parmesan on top.
     By Peter P. Riesterner "Tessiner kueche" 1993
     Translated by Brigitte Sealing Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Sorbet ala Scott
 Categories: Low-cal, Desserts, Fruits, Cyberealm
      Yield: 6 servings
 
      1 pt Strawberries, fresh  *
    3/4 c  Orange juice
    1/2 c  Milk
    1/4 c  Honey
      2 x  Egg whites
      1 tb Honey
 
  * or fresh raspberries ( about 2 cups)
  ~---------------------------------------------------------------------
  ~--- PER SERVING: 101 cal., 2g Pro., 22g Carbo., 1g fat, 0mg chol.,
  28mg Sodium Remove hulls from berries.  In a blender container, place
  berries, orange juice, milk, and 1/4 c honey.  Cover; blend 1 minute
  or till smooth. (If desired, strain raspberry mixture to remove
  seeds.) Pour mixture into 9x9x2-inch pan.  Cover; freeze 2 to 3 hours
  or till almost firm. In a mixer bowl beat egg whites with electric
  mixer on medium speed till soft peaks form.  Gradually add 1 T honey,
  beating on high speed till stiff peaks form.  Break frozen mixture
  into chunks; transfer frozen mixture to chilled large mixer bowl.
  Beat with electric mixer till smooth. Fold in egg whites. Return to
  pan.  Cover; freeze 6 to 8 hours or till firm. To serve, scrape
  across frozen mixture with spoon and mound in dessert dishes. BETTER
  HOMES AND GARDENS
  
  Typed for you by Scott Welliver, Episoft Systems and.. Cyberealm BBS
  Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Lemonade ala Scott
 Categories: Beverages, Fruits, 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 container, 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.
  
  Typed for you by Scott Welliver, Episoft Systems and.. Cyberealm BBS
  Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken tostada salad ala Loren
 Categories: Poultry, Salads, Cyberealm
      Yield: 2 servings
 
      2 ts Olive or vegetable oil
      1 c  Onion, minced
      1 c  Green pepper, minced
      1 tb Mild or hot chili pepper
      2 ea Garlic cloves, minced
      7 oz Boneless, skinless chicken
           Breasts, diced
      1 c  Canned beans, drained
      1 tb Lime juice
           Fresh cilantro, minced
      1 ea Medium tomato, chopped
      1 c  Torn lettuce
      1 oz Low-fat jack or cheddar
           Cheese, shredded/grated
      2 tb Chopped olives
      2 oz Low-fat tortilla chips
 
  In skillet, heat oil, add onions, bell and chili pepper and garlic.
  Cook over medium heat, stirring frequently, until onion is soft (2-3
  min).  Add chicken, stirring often, until chicken is no longer pink
  (2-3 min).  Add beans, cilantro, and lime juice.  Simmer on low heat
  for about 10 min. Remove from heat and stir in tomato.  Serve over
  lettuce.  Sprinkle with cheese, olives and chips.
  
  425 calories, 12g fat, 25% calories from fat. From OSU/A&M Wellness
  
  Typed for you by Loren Martin, Cyberealm BBS Watertown, NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Sauteed eggplant with tomato and onion topping
 Categories: Vegetables, Cyberealm
      Yield: 4 servings
 
      1    Eggplant, trimmed
      1    Onion, chopped
      3 tb Olive oil
      2 cl Garlic, minced
      2 ea Tomatoes, chopped
      1 ts Oregano, crushed
    1/2 c  Dry red wine
      4 tb Grated Parmesan cheese
      2 tb Parsley
 
  Cut eggplant into 1/2 inch slides, sprinkle with a little salt on both
  sides (to draw out water), and let slices drain in colander for 30
  minutes. While eggplant is draining, cook the onion in 1 tb olive oil
  over moderate heat, stirring until golden; stir in garlic, tomatoes,
  oregano and wine and simmer, stirring occasionally, for 10 minutes,
  or until liquid is almost evaporated.  Stir in the Parmesan cheese,
  parsley and salt and pepper to taste; transfer the topping to a bowl,
  cover and keep warm.
  
  Brush salt from surfaces of eggplant, rinse quickly and pat dry.  In
  the skillet, heat the remaining olive oil until hot, but not smoking
  and cook the eggplant, browning on one side, then turn, reduce heat,
  and cook an additional 5 minutes or more until tender.  Transfer to
  plate, spoon the tomato and onion topping onto it, and serve with
  additional cheese.
  
  Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
