MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pace Fajitas
 Categories: Mexican, Main dish, Meats, Kooknet
      Yield: 6 servings
 
  1 1/2 lb Sirloin Steak
      1 c  Pace Picante Sauce
    1/4 c  Vegetable oil
      1 ts Lemon juice
        ds Garlic powder
      8 ea Flour tortillas, heated
           Tomato, chopped
           Onion, chopped
           = GUACAMOLE (Recipe Below) =
      1 lg Avacado, mashed
      1 ts Lemon juice
      2 tb Picante sauce
    1/4 ts Salt
 
  =============================== DIRECTIONS
  ===============================
  
  1. Tenderize sirloin and place in a plastic bag.
  
  2. Combine Picante sauce, oil, lemon juice, pepper and garlic powder;
  pour
     into bag and fasten securely.
  
  3. Refrigerate a minimum of 3 hours or up to 24 hours; turn several
  times.
  
  4. Drain meat; reserving the marinade.
  
  5. Place meat over hot coals or on rack of broiler pan, cook 10 to 12
     minutes on each side until done, basting frequently with marindade.
  
  6. Remove from grill or broiler pan; slice meat, gracamole, tomato,
  onion
     and additional Pace Picante sauce wrapped in tortilla.
  
  =============================== GUACAMOLE
  ================================
  
  1. Prepare avacodo, peeled, seeded and mashed.
  
  2. Add lemon juice, Picante sauce and salt to avacado and combine
  well.
  
  From Bob Hogan, LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baily's Irish Cream
 Categories: Beverages, Kooknet
      Yield: 1 servings
 
      1 c  Whiskey
     14 oz Sweetened, condensed milk
      1 c  Half & half or whipping
           Cream
      4    Eggs
    1/2 c  Chocolate syrup
      2 ts Instant coffee
      3 ts Vanilla
      1 pk Sweet & low
 
  Put all ingredients in blender and blend until well mixed 1 to 2
  minutes. (DO NOT FORGET TO ADD THE SWEET & LOW) Refrigerate!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Acorn Muffins
 Categories: Muffins, Kooknet
      Yield: 12 muffins
 
      1 c  Acorn Meal
      1 c  Whole Wheat Pastry Flour
      1 c  Cake Flour
      4 ts Baking Powder
    3/4 ts Salt
    1/4 c  Butter, softened
    3/4 c  Honey
      1 c  Milk
      2 lg Eggs
 
  :       Sift all dry ingredients together. Sift again and set aside.
  :       Cream butter and honey well. Mix eggs and milk in with the
  creamed butter and honey mixture.
  :       Pour wet ingredients into dry ingredients and stir just until
  moistened.
  :       Spoon into prepared muffin tins about 3/4 full.
  :       Bake in preheated 400 degree oven for 20 minutes or until
  done.
  :       * Makes 12 regular size muffins.
  
  From Elaine Poncelet, KOOK-NET Hub:Vision Dimension, Gerald, MO, (314)
  764-8406
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken with Corn and Tomatoes
 Categories: Main dish, Poultry, Vegetables, Low-cal, Kooknet
      Yield: 4 servings
 
      4 ea Chicken breasts, skinned
      1 cn Campbells Golden Corn Soup
      8 oz Stewed tomatoes, cut up
      1 ts Chili powder
    1/4 ts Garlic powder
           Rice for four people
 
  ================================= DIRECTIONS
  =============================
  
  1. In a skillet over medium-high heat, add 1 tablespoon hot oil.
  
  2. Cook chicken 10 minutes or until browned. Remove from heat, set
  aside
     and spoon off fat.
  
  3. Stir in remaining ingredients and heat to boiling.
  
  4. Return the chicken breasts to skillet; reduce heat to low.
  
  5. Cover; simmer 5 minutes or until chicken is no longer pink.
  
  6. Serve over rice, if desired.
  
  Note: I tried this stuff 2 weeks ago and thought it was really great.
  My
        darlin' "lung plumber" prepared this for me. It's simple and
  quick.
        She got the recipe off a can of Campbell's Golden Corn Soup.
  But,
        you can use creamed corn and it's just as good.  You could even
        add some red and green bell peppers to it also. Jeeez, there's
  so
        much you can do to this recipe that it's pathetic.
  
        From Bob Hogan, LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kettle Goulash
 Categories: Main dish, Soups, Kooknet
      Yield: 6 servings
 
      4 tb Bacon fat
      5 lg Onions; coarsly chopped
      2 lg Green peppers; chopped
      3 ea Garlic clove; minced
  1 1/2 tb Hungarian Paprika
      3 lb Stewing beef; in 1" cubes
           Pepper; to taste
           Salt; to taste
      6 oz Tomato paste
      1 x  Sour cream; at room temp.
 
  Preheat oven to 325F.
  
  Heat fat in a deep heavy pot.
  
  Cook the onions, peppers, and garlic until onions are transparent,
  then add the paprika.
  
  Add beef and remaining ingredients, except sour cream.
  
  Stir well to combine.
  
  Simmer in preheated oven for 1 1/2 to 2 hours or until the meat is
  tender.
  
  Adjust oven temperature during cooking time so contents of pot remain
  at a simmer.
  
  Serve in shallow soup bowls with a tablespoon of sour cream on top of
  each serving.
  
  Posted by Bob Hogan, Co-Moderator I-Link Cuisine and maniac who runs..
  LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Picnic Burritos
 Categories: Mexican, Kooknet
      Yield: 6 servings
 
    1/2 c  Mayonnaise, low-fat
      2 ts Taco seasoning mix
      6 ea Flour tortilla (8" type)
      2 oz Shredded cheese, low-fat
           -- 1/2 cup
    1/2 lb Thinly sliced cooked turkey
      1 lg Tomato, thinly sliced
           Leaf lettuce
 
  ============================== DIRECTIONS
  ================================
  
  Mix mayonnaise and seasoning mix; spread on each tortilla; sprinkle
  with cheese.
  
  Layer with turkey, tomato and lettuce, leaving about 2 iches at one
  side covered with mayonnaise mixture only.
  
  Beginning at side layered with turkey, roll up each tortilla.
  
  To serve immediately, cut in half. Or, securely wrap uncut burritos
  with plastic wrap and refrigerate up to 2 hours; cut in half.
  
  NUTRITIONAL INFORMATION PER SERVING (1 Serving): Calories 280,
  Protein 12g, Carbohydrates 29g, Fat 13g, Cholesterol 35mg, Sodium,
  840 mg, Potassium 230 mg, Protein 18%, Vitamin A 8%, Vitamin C 6%,
  Thiamin 12%, Riboflavin 10%, Niacin 18%, Calcium 8%, Iron 12%
  
  Source: Betty Crockers Mexican, Fast and Flavorful
  
  Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita,
  KS 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Beef Burritos
 Categories: Mexican, Main dish, Kooknet
      Yield: 8 servings
 
      2 c  Shredded cooked beef
      1 c  Canned refried beans
      8 ea Flour tortillas (10" dia)
           -- warmed
      2 c  Shredded lettuce
  1 1/2 c  Tomatoes, chopped (2 cups)
      4 oz Shredded cheddar cheese
           -- (1 cup)
 
  ============================== DIRECTIONS
  ================================
  
  Heat beef and beans separately until hot.
  
  Spoon about 1/4 cup of the beef onto center of each tortilla.
  
  Spoon about 2 tablespoons of the beans onto heef.
  
  Top with 1/4 cup of the lettuce and about 2 tablespoons each of the
  tomatoes and cheese.
  
  Fold bottom end of each tortilla up about 1 inch over filling; fold
  right and left sides over folded end, overlapping.
  
  Fold remaining end down.
  
  NUTRITIONAL INFORMATION (1 Serving): Calories 385, Protein 21g,
  Carbohydrate 44g, Fat 14g, Cholesterol 50mg, Sodium 500mg, Potassium
  460mg, Protein 32%, Vitamin A 8%, Vitamin C 6%, Thiamin 20%,
  Riboflavin 18%, Niacin 22%, Calcium 14%, Iron 24%
  
  Source: Betty Crockers Mexican Fast and Easy Cookbook
  
  Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita,
  KS 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baked Chimichangas
 Categories: Mexican, Main dish, Kooknet
      Yield: 8 servings
 
      1 lb Ground beef
    1/4 c  Onion, finely chopped
      1 tb Red wine vinegar
      1 ts Ground red chilies
    1/4 ts Ground cinnamon
    1/8 ts Ground cloves
      4 oz Chopped green chilies;
           -- undrained
    3/4 c  Tomato, chopped
      8 ea Flour tortillas (10" dia),
           -- warmed
      1 ea Egg, beaten
      2 ts Margarine or butter, soft
           Salsa
 
  =============================== DIRECTIONS
  ===============================
  
  Cook ground beef and onion in 10-inch skillet over medium heat,
  stirring occasionally, until beef is brown; drain.
  
  Stir in vinegar, ground red chilies, cinnamon, cloves, green chilies
  and tomato. Heat to boiling; reduce heat.
  
  Simmer uncovered 20 minutes, stirring occasionally.
  
  Heat oven to 500F. Spoon about 1/2 cup of the beef mixture onto
  center of each tortilla.
  
  Fold bottom end of tortilla up about 1 inch over beef mixture; flod
  right and left sides over folded end, overlapping.
  
  Fold remaining end down; brush edges with egg to seal. Brush each
  chimichanga with margarine.
  
  Place seam sides down in ungreased jelly roll pan, 15 1/2x10 1/2x 1
  inch.
  
  Bake uncovered 8 to 10 minutes or until tortillas begin to brown and
  filling is hot.
  
  Serve with salsa.
  
  NUTRITIONAL INFORMATION (1 Serving): Calories 370, Protein 15g,
  Carbohydrate 39g, Fat 17g, Cholesterol 65mg, Sodium 490mg, Potassium
  270mg, Protein 22%, Vitamin A 8%, Vitamin C 10%, Thiamin 18%,
  Riboflavin 16%, Calcium 4%, Iron 20%.
  
  Source:  Betty Crockers Mexican Fast and Flavorful Book
  
  Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita,
  KS 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spicy Tortilla Chips
 Categories: Mexican, Appetizers, Kooknet
      Yield: 8 dozen
 
      2 tb Margarine or butter, melted
      1 ts Spicy chili powder
      8 ea Corn or flour tortillas
           -- 8" in diameter
 
  =============================== DIRECTIONS
  ===============================
  
  Preheat oven to 400F.
  
  Mix margarine or butter and chili powder; brush on one side of each
  tortilla. Cut each tortilla into 12 wedges.
  
  Place margarine or butter side up in ungreased jelly roll/casserole/
  pizza pan.
  
  Bake uncovered 8 to 10 minutes or until crisp and golden brown; cool.
  
  Note:  Tortillas will continue to crisp as they cool.
  
  NUTRITIONAL INFORMATION (7 chips): Calories 85, Protein 2g,
  Carbohydrates 12g, Fat 3g, Cholesterol 0mg, Sodium 70mg, Potassium
  50mg, Protein 2%, Vitamin A 2%, Vitamin C *, Thiamine 2%, Riboflavin
  2%, Niacin 2 %, Calcium 6%, Iron 2%
  
  Source: Betty Crocker Fast and Flavorful Cookbook
  
  Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita,
  KS 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Huevos Rancheros Kooknet
 Categories: Mexican, Breakfast, Main dish, Kooknet
      Yield: 6 servings
 
    1/2 lb Chorizo sausage
    1/4 c  Vegetable oil
      6 ea Corn tortillas (6" diameter)
  1 1/4 c  Salsa
     12 lg Eggs, fried
      3 oz Cheddar cheese, shredded
           -- about 3/4 cup
 
  =============================== DIRECTIONS
  ===============================
  
  Cook saussage in 8-inch skillet, stirring occasionally, until no
  longer pink; drain and remove from skillet.
  
  In same skillet, heat 1/8 inch oil over medium heat just until hot.
  
  Cook tortillas, one at a time, in oil about 1 minute or until crisp;
  drain.
  
  Heat salsa until hot.
  
  Sread each tortilla with 1 tablespoon of the salsa to soften.
  
  Top each with scant tablespoon salsa, 1/4 cup of the sausage, another
  tablespoon of the salsa and 2 tablespoons of the cheese.
  
  Source: Betty Crockers Mexican Fast and Easy Cookbook
  
  Posted by Bob Hogan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sephardic-Style Date Haroset
 Categories: Cyberealm, Kooknet, Jewish
      Yield: 2 cups
 
      1 lb Pitted dates, chopped
  1 1/2 c  Warm water
      2    -4 Tbsp sweet read Pesach
           .wine (optional)
    1/2    - 1 tsp ground cinnamon
    1/2    - 1 cup finely chopped wal-
           .nuts and/or almonds
 
  If desired you can substitute dark raised for up to half the dates.
  
  Put the dates and water into a medium sized saucepan and let them
  soak for 1 hour. Then bring them to a boil over high heat. Lower the
  heat, cover, and simmer for 30-60 minutes, or until they are very
  soft and form a paste. During the cooking period, stir the dates
  often, and mash then with a spoon to help break them down.
  
  To smooth out the paste, press it through a sieve, colander, or food
  mill, or puree it in a food processor. If the puree is too thin and
  does not have a rich date taste, return it to the saucepan and simmer
  it down to the desired consistency, keeping in mnd that it will
  thicken slightly more as it cools.
  
  Let the date paste cool to room temperature. Stir in the desired
  amounts of wine and cinnamon. Stir in the nuts and/or sprinkle them
  on top. Sotre the paste in the refrigerator, tightly covered, for up
  to 2 weeks. For the best flavor, let it come to room temperature
  before serving.
  
  Authors note: This type of haroset is used by many different groups of
  Sephardim -- North Africans, Iraqis, Iranians, and Afghans, among
  others. It is always based on a paste made from cooked dates,
  sometimes with raisins. Chopped walnuts and/or almonds are also often
  included, either mixed into the paste or spinkled on top. Some
  Sephardim thin out the date paste with red wine, and flavor it with
  cinnamon. Others make the paste thick enough to be formed into small
  balls. Occasionally, the balls are coated with edible, dried rose
  petals. Iraqi Jews ofen use more water and no additional ingredients,
  to produce a thin, date syrup, rather than a paste.
  
  Source:  The Jewish Holiday Cookbook, Gloria Kaufer Greene, author
  
  Typed in MM format by Linda Fields, Cyberealm BBS, Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Huevos Haminados
 Categories: Cyberealm, Kooknet, Jewish
      Yield: 12 servings
 
           About 12 raw eggs in shells
           Water
           Skins from several onions
    1/4 c  Oil, approximately
 
  Put the eggs in one layer of a large pot, and cover them with several
  inches of cool water. If desired, add the onion skins to the water to
  tint the shells brown and subtly flavor the eggs. (Onion skins are not
  necessary to tint the egg albumen brown. This happens because of the
  long cooking.)
  
  Pour the oil on top of the water; it helps keep the water from
  evaporating during the extended cooking process. Slowly bring the
  water to a boil over medium-high heat; then cover the pot tightly and
  lower the heat so the eggs simmer very gently. Simmer them on top of
  the stove, or place the pot in a 225F oven, and cook for at least 8
  hours or overnight.
  
  Serve the eggs warm, at room temperature, or chilled. They may be
  reheated by boiling them for 3-5 minutes.
  
  AUTHOR'S NOTE: These special hard-cooked eggs are a must at just
  about all Sephardic holiday celebrations and other functions,
  including funerals and the Sahbbat dairy brunch known as Desayuno.
  
  The eggs are simmered on the stove or in the oven for at least 8
  hours, which turns the albumen brown, darkens the yolk slightly, and
  gives the entire egg a creamy texture and deliciously rich, lemon
  flavor. Sometimes, the eggs are cooked with onion skins, so that the
  shells take on a warm, brown hue.
  
  During Pesach, huevos haminados are on most Sphardic Seder tables.
  Before eating them, some familys use the unshelled eggs for a friendly
  competition. Each Seder guest taps his or her egg against those of the
  other participants, until only one egg with an uncracked shell
  remains -- and the owner is declared " the winner". The eggs are then
  served with Bimuelos De Massa, as the first course of dinner.
  
  Source:  The Jewish Holiday Cookbook, Gloria Kaufer Greene, author
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pescado Con Agristada
 Categories: Cyberealm, Kooknet, Jewish
      Yield: 8 servings
 
MMMMM------------------POACHING LIQUID AND FISH-----------------------
  1 1/2 c  Water
      2 tb Oil
           Juice of 1/2 medium sized
           .lemon (reserve the other
           .half for the sauce)
      2 tb Chopped parsley leaves
    1/2 ts Salt
      2 lb Skinless fish filets, such
           .as halibut, salmon, floun-
           .der, cod, stiped bass, sea
           .trout, etc., cut into
           .serving sized pieces

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

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

MMMMM--------------------------OPTIONAL-------------------------------
      1 tb Potato starch
      1    -2 Tb cold water
 
  In a medium saucepan, combine the 3/4 cup water, oil, lemon juice,
  sugar and salt. Bring to a boil over high heat. Stir in the carrots.
  Cover the pan and lower the heat. Simmer the carrots for 3 minutes.
  Then gently stir in the celeriac so that all the pieces are coated
  with the sauce. Cover the pan and simmer the vegetables together for
  about 10-12 minutes longer, or until they are just tender.
  
  If a thicker sauce is desired, combine the potato starch and cold
  water until well combined and stir the paste into the hot sauce.
  Continue to heat and stir the vegetables until the sauce thickens and
  simmers. Remove from the heat, serve hot, at room temperature or
  chilled.
  
  AUTHOR'S NOTE: This is a traditional dish that Sephardic Jews,
  particularly those from Turkey or Greece, serve on the first night of
  Pesach. Like most Sephardic vegetable dishes, it can be served hot as
  a side dish or chilled (or at room temperature) as a salad or first
  course. The recipe features celeriac, which is also known as "celery
  knob", or "celery root". This gnarled root vegetable smells and
  tastes a bit like its cousin, stalk celery; however, the flesh is a
  creamy white color, its texture is smooth, not stringy, and the
  flavor is more subtle than stalk celery. Celeriac should be peeled
  and cut up just before cooking, as it may darken from exposure to the
  air.
  
  Source: The Jewish Holiday Cookbook, Gloria Kaufer Greene, author
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Grilled Shark with Barbecue Sauce
 Categories: Fish, Kooknet
      Yield: 6 servings
 
      2 lb Shark steaks
           -or other firm-fleshed fish
      2 tb Butter
    1/3 c  Chopped onion
      1    Clove garlic; minced
    1/2 c  Water
    1/4 c  Vinegar
      2 tb Brown sugar
      1 ts Worcestershire sauce
    1/2 c  Catsup
 
  Rinse shark with cold water; pat dry with paper towels.  Set aside. In
  medium saucepan, melt butter.  Add onion and garlic; saute until
  tender but not browned.  Stir in remaining ingredients.  Bring to
  boil, stirring frequently.  Reduce heat and simmer for 10-15 minutes
  until sauce is thickened.  Remove from heat.  Baste shark with sauce.
  Place on well-greased grate 4-5 inches from hot coals and cook 4-5
  minutes. Baste and turn; cook an additional 4-5 minutes, or until
  shark flakes when tested with a fork.  Makes 6 servings.
  
  NOTE: Shark may be broiled on a well-greased broiler pan 5-6 inches
  from source of heat.  Follow grilling times and directions.
  
  A West Coast Fisheries Development Foundation recipe.
  
  Posted by Bob Hogan, head chef at MBOTVM BBS, Wichita KA and
  participant at Kooknet, 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sheftalia (Barbeque Sausages)
 Categories: Meats, Barbeque, Kooknet
      Yield: 50 servings
 
           Karen Mintzias
    500 g  Finely ground fatty pork
    500 g  Finely ground veal or lamb
      1 lg Onion; finely chopped
           -or- grated
    1/2 c  Finely chopped parsley
      2 ts Salt
    250 g  Panna (caul fat from pig)
 
  Combine pork with veal or lamb, onion, parsley, salt and a generous
  grinding of black pepper.
  
  Dip panna into a bowl of warm water for a minute or two, remove and
  carefully open out a piece at a time, laying it out flat on work
  surface. Cut with kitchen scissors into pieces about 10 cm (4 inches)
  square.
  
  Take a good tablespoon of meat mixture and shape into a thick sausage
  about 5 cm (2 inches) long.  Place towards one edge of piece of
  panna, fold end and sides over meat and roll up firmly.  Repeat with
  remaining ingredients.
  
  Thread sausages on flat sword-like skewers, leaving space between
  them. Number on each skewer depends on their length.
  
  Cook over glowing charcoal, turning frequently.  Do not place too
  close to heat as sheftalia must cook fairly slowly so that the inside
  is well cooked and the outside nicely browned without being burnt.
  The panna melts during cooking, keeping the meat moist and adding
  flavour. Excessive flaring of fire can be controlled by a sprinkle of
  water on the coals. Serve sheftalia as an appetizer or a main course.
  
  Source: The Complete Middle East Cookbook, by Tess Mallos
  
  Typed for you by Karen Mintzias
  
  Posted by Bob Hogan, head chef at MBOTVM BBS, Wichita KA and
  participant at Kooknet, 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Barbequed Chicken Appetizers
 Categories: Cyberealm, Appetizers, Snacks, Kooknet
      Yield: 4 servings
 
      1 lg Boneles Chickenbreast
      1    Green Pepper, cut in strips
      1 md Onion, cut in thick strips
    1/2 c  Catsup
      1 tb Mustard
      1 tb Brown Sugar
      1 tb Vinegar
    1/4 ts Garlic powder
      2 ds Hot Pepper Sauce
 
  1. Cut chickenbreast into 16 chunks and place in a microwave dish. 2.
  Scatter pepper and onion strips on top of chicken. 3. Combine
  remaining ingridients in a small bowl and pour over
     the chicken and vegetables. 4. Cover and microwave on 70 %power
  for 7 minutes or until
     chicken is white and tender. 5. Serve with toothpicks.
     From "366 Low Fat Brand Name recipes"
     Typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Taco Dip on a platter
 Categories: Cyberealm, Dips, Kooknet
      Yield: 8 servings
 
      6 oz Kraft Philadelphia Fat Free
           Cream Cheese
    1/2 c  No Fat Sour Cream
      2 ts Chili Powder
      1 ts Ground cumin
    1/2 ts Cayenne Pepper
    1/2 c  Chunky Salsa
      2 c  Shredded Lettuce
      2 oz Kraft Healthy Favorites
           Cheddar Cheeese, shredded
    1/2 c  Diced Tomatoes
    1/2 c  Sliced Scallions
           Reduced fat tortilla chips
 
  1. Combine cream cheese, sour cream, chili powder, cumin and
     cayenne pepper in a large bowl; mix until well blended. 2. Spread
  on a 10 - inch serving platter. 3. Top with salsa, lettuce, shredded
  cheese, tomatoes and
     scallions. 4. Serve with reduced fat tortilla chips.
     From "366 Low-Fat-Brand-Name Recipes"
     Typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tomato Florentine Soup with Shrimp
 Categories: Soups, Fish, Kooknet
      Yield: 8 servings
 
  1 1/2 oz Butter
      2 ts Garlic, chopped
      1 ts Thyme
      1 ts Basil
      1 ts Dill
      2 ts Chicken base
    1/2 ts Sugar
      1 ts Pepper, fresh ground
      1 ea Onion, small, diced
      8 oz Tomatoes, crushed
      8 oz Tomatoes, diced
      2 tb Tomato paste
      8 oz V-8 juice
      4 tb White wine
      5 oz Fresh spinach, chopped
     12 oz Heavy cream
      1 ea Roux (whisk 3 oz butter and
           3 oz flour in saute pan
           Until thickened)
      1 c  Water (optional)
  1 1/2 lb Bay shrimp, boiled
 
  Saute together butter, garlic, thyme, basil, dill, chicken base,
  sugar, pepper and onion until onion becomes translucent.  Add crushed
  and diced tomatoes, tomato paste, V-8 juice, white wine, spinach and
  cream; bring to a simmer.  Whisk in roux and simmer for 20 more
  minutes. Add water, if desired, and shrimp.  Serve immediately.
  
  From the Atlantic Sea Grill in Tulsa, Oklahoma; typed by Loren Martin,
  KookNet participant from Big Cabin, Oklahoma.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: 100% Whole Wheat Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 tb Yeast
      3 c  Whole wheat flour
    1/2 tb Salt
    3/8 c  Gluten
      1 tb Oil
      1 tb Sugar
  1 5/8 c  Water
 
  All ingredients should be at room temperature before starting.
  Add ingredients to the pan in the order listed.
  Set baking control to medium.
  Select white bread.
  Press start.
  
  ~-- from Sylvia Steiger
  Posted by Joel Erlich, Kooknet Conference participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: 8-Grain Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 pk Active dry yeast
  1 1/2 c  Bread flour
  1 1/2 c  King Arthur 8 grain flour
      1 tb Sugar
    1/8 c  Corn oil
      1 ts Salt
    3/4 c  Warm milk
    1/4 c  Warm water
 
  All ingreadients but the milk and water should be at room temp before
  starting.
  Add ingredients to the pan in the order listed.
  Select Whole Wheat Bread.
  Press Start.
  
  Posted by Joel Erlich, Kooknet Conference Participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Whole Wheat Multi-Seed Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 pk Active dry yeast
      3 tb Gluten
      1 ts Dough enhancer
      1 ts Diastatic malt
      1 tb Sesame seeds
      1 tb Poppy seeds
      3 tb Cracked wheat berries
    1/4 c  Millet
    1/4 c  Sunflower seeds
  3 1/2 c  Whole wheat flour
      1 ts Salt
      2 tb Corn oil
      1 tb Molasses
      2 tb Honey
  1 1/2 c  Apple juice
 
  All ingredients should be at room temp or slightly higher before
  starting Add ingredients to the pan in the order listed
  Select Whole Wheat Bread
  Press start.
  
  From Joel Erlich, Kook-Net Conference Participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Whole Wheat Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 pk Active dry yeast
  2 1/2 c  Whole wheat flour
      1 c  Bread flour
      1 tb Sugar
      1 ts Salt
      2 tb Butter
      3 tb Nonfat dry milk
  1 1/2 c  Warm water
 
  All ingredients should be at room temp before starting.
  Add ingredients in the order listed.
  Select White Bread
  Press start.
  
  From Joel Erlich, Kook-Net Conference participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Whole Wheat Carrot Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
  1 1/2 ts Active dry yeast
  1 1/3 c  Bread flour
    2/3 c  Whole wheat flour
      1 ts Orange zest
  1 1/2 ts Dill weed
      1 ts Salt
    1/2 ts Mustard
    1/2 c  Cottage cheese
      2 tb Honey
      2 tb Corn oil
      1 c  Carrot, grated
 
  All ingredients should be at room temp before starting.
  Add ingredients in the order listed.
  Select White bread
  Press start.
  The dough will seem excessively dry. Do not add liquid until near the
  end of the first kneading so that liquid can be extracted from the
  vegetables. The dough should be soft, rounded and slightly tacky at
  that point. If it is not, add additional liquid one tablespoon at a
  time until it is.
  
  From Dorothy Thompson.
  Posted by Joel Erlich, Kook-Net conference participant.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Whole Wheat Apple Raisin Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 ts Active dry yeast
  1 1/8 c  Whole wheat flour
  1 1/8 c  Bread flour
      1 tb Dry milk powder
      1 tb Butter
    1/2 ts Cinnamon, ground
    1/4 c  Applesauce
      1 ts Salt
    2/3 c  Warm water
    1/4 c  Raisins
 
  All ingredients should be at room temp before starting.
  Add all the ingredients but the raisins in order listed.
  Select white bread or sweet bread.
  Press start.
  Add the raisins just before the end of the final kneading.
  
  ~--Don Fifield
  Posted by Joel Erlich, Kook-Net conference participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Whole Wheat Peanut Sesame Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 ts Active dry yeast
  2 1/2 c  Whole wheat flour
      1 tb Dry milk powder
      1 tb Butter
     14 c  Peanut butter
      2 tb Sesame seeds
      1 ts Salt
      1 c  Warm water
 
  All ingredients except the water should be at room temp before
  starting. Add ingredients to pan in order listed.
  Select Whole Wheat Bread
  Press start.
  
  ===Don Fifield
  Posted by Joel Erlich, Kook-Net Conference participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Whole Wheat Yogurt Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 ts Active dry yeast
  2 1/4 c  Whole wheat flour
      1 tb Dry milk powder
      1 tb Butter
      1 tb Sugar
      2 tb Sesame seeds
      1 ts Salt
    1/2 c  Plain yogurt
    1/2 c  Warm water
 
  All ingredients except the water should be at room temp before
  starting. Add ingredients to the pan in the order listed.
  Select Whole Wheat Bread.
  Press start.
  
  ~-Don Fifield
  Posted by Joel Erlich, Kook-Net conference participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Wheat Wheat Wheat Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 pk Yeast
  2 1/2 c  Bread flour
  1 1/4 c  Whole wheat flour
    1/2 c  Wheat germ
      3 tb Honey
      1 ts Salt
      2 tb Corn oil
    1/8 ts Ground ginger
     12 oz Evaporated milk
    1/2 c  Cracked wheat
    1/2 c  Boiling water
 
  Place the cracked wheat in a bowl. Cover with the boiling water.
  Stir. Let stand until cool.
  Add the other ingredients to the pan in the order listed.
  Add the cracked wheat mixture.
  Select white bread.
  Press start.
  
  Posted by Joel Erlich, Kook-Net Conference participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Wheat and Honey Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 pk Yeast
    3/4 c  Whole wheat flour
  2 1/2 c  Bread flour
      1 ts Salt
      2 tb Honey
      2 tb Butter
      1    Egg
      1 c  Warm water
      1 tb Warm water
 
  All ingredients shold be at room temp (except the water) before
  starting. Add ingredients to the pan in the order listed.
  Select white bread
  Press start
  
  Posted by Joel Erlich, Kook-Net conference participant.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut-Peanut Butter Wheat Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 pk Yeast
      3 c  Whole wheat flour
    1/4 c  Dry milk
      1 tb Corn oil
      2 tb Honey
    1/3 c  Smooth peanut butter
    3/4 c  Peanuts, dry roasted&salted
      1    Egg
      1 c  HOT water!!
 
  Add the ingredients to the pan in the order listed.
  Select whole wheat.
  Press start.
  
  Posted by Joel Erlich, Kook-Net conference participant.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple Oatmeal Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
  1 1/2 ts Active dry yeast
  1 1/2 c  Bread flour
  1 1/2 c  Oats
    1/3 ts Cinnamon
  1 1/2 tb Honey
    1/2 ts Salt
    1/2 tb Corn oil
      1 c  Unsweetened applesauce
    1/3 c  Dried, diced apples
 
  All ingredients should be at room temp before starting.
  Add all ingredients except diced apples in order listed.
  Select white bread or sweet bread.
  Press start.
  Add the apples toward the end of the final kneading when the beep
  sounds.
  
  Posted by Joel Erlich, Kook-Net conference participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Banana Oatmeal Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      2 ts Active dry yeast
      1 c  Oats
      2 c  Bread flour
      1 c  Whole wheat flour
      1 tb Butter
      1 tb Dry milk powder
    1/2 ts Cinnamon
    1/4 ts Nutmeg
      2 tb Honey
      1 ts Salt
      1    Egg
    1/4 c  Sour cream
      2 c  Sliced, ripe bananas
 
  All ingredients should be at room temp before starting.
  Add ingredients to the pan in the order listed.
  Select white bread.
  Press start.
  Remove the bread from the pan at the end of the baking cycle.
  Place bread on a cake rack for at least 1 hour before slicing.
  
  Posted by Joel Erlich, Kook-Net conference participant.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Oatmeal Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 pk Yeast
      1 c  Rolled oats
      3 c  Bread flour
      1 tb Sugar
      1 ts Salt
      1 tb Sweet butter, softened
  1 1/2 c  Warm water
 
  Except for the water, all ingredients should be at room temp before
  starting.
  Process the rolled oats in a blender until fine.
  Add ingredients to the pan in the order listed.
  Select white bread.
  Press start.
  
  Posted by Joel Erlich, Kook-Net conference participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Oatmeal Wheat Herb Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 tb Active dry yeast
  1 1/2 c  Bread flour
    1/2 c  Gluten
      1 c  Whole wheat flour
    1/2 c  Quick cooking oatmeal
      1 tb Sugar
      3 tb Dry milk powder
    1/4 c  Honey
      1 tb Olive oil
    1/2 ts Salt
  1 1/2 tb Marjoram
  1 1/2 tb Chives
  1 1/2 tb Basil
      1 ts Thyme
      9 oz Water
 
  All ingredients should be at room temp before starting.
  Add ingredients to the pan in the order listed.
  Select white bread.
  Press start.
  
  Posted by Joel Erlich, Kook-Net conference participant.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Simple White Oatmeal Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 loaf
 
      1 tb Active dry yeast
      3 c  Bread flour
    1/2 c  Quick cooking oatmeal
      1 tb Sugar
    1/4 c  Honey
      3 tb Dry milk powder
      1 tb Olive oil
    1/2 ts Salt
      9 oz Water
 
  All ingredients should be at room temp before starting.
  Add ingredients to the pan in the order listed.
  Select White Bread.
  Press start.
  
  ~- Brian J. White
  Posted by Joel Erlich, Kook-Net conference participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Water Bagels
 Categories: Kooknet, Breads, Jewish, Kohl, Cyberealm
      Yield: 20 servings
 
  1 1/2 c  Warm water
      3 tb Sugar
    1/2 ts Salt
      1 pk Cake yeast
      1 ga Water
  4 1/2 c  Flour
 
  Pour enough warm water in a large bowl. Dissolve yeast, then add
  sugar, salt and enough flour to make a soft dough. Knead for 10
  minutes. Let rise for 15 minutes. Flatten on a floured surface and
  roll to 1 inch thick. Cut into strips 12 inches by 1 inch.
  
  Roll each strip to 1/2" thick and cut in half. Pinch ends together and
  seal to form a circle. Cover and let rise for 20 mintes. Preheat oven
  to 375F. Put a little salt and sugar into the gallon of water and
  bring to a boil. Boil 4 bagels at a time for 7 minutes per batch,
  turning over halfway through the cooking. Remove with slotted spoon,
  and plae on an ungreased baking sheet.
  
  Sprinkle with poppy seeds, garlic, coarse salt, or chopped dried
  onion if desired. Bake at 375F for 30 minutes.
  
  Source: The Joys of Jewish Cooking.
  Posted by Joyce Kohl, Kook-Net HUB, Scottsdale, AZ
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Frozen Dough Bagels
 Categories: Kooknet, Breads, Cyberealm, Kohl, Jewish
      Yield: 10 bagels
 
      1 pk Frozen bread dough
      1 ga Boiling water
      1    Egg yolk
      1 tb Water
 
  Let the dough thaw overnight in the refrigerator. Cut the loar into
  9-12 pieces. Roll into ropes and pinch the ends together to form a
  circle. Preheat the oven to 350F. Drop bagels into the boiling water,
  cooking one minute per side. Life out with a slotted spoon and place
  on a greased cookie sheet. Brush with a mixture of egg yolk and
  water. Bake for 30 minutes or until golden brown.
  
  Posted by Joyce Kohl, Kook-Net HUB, Improv BBS, Scottsdale, AZ
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lox
 Categories: Kooknet, Cyberealm, Fish, Jewish
      Yield: 2 pounds +
 
  2 1/2 lb Salmon fillets
      2 tb Sugar
      2 tb +2 tsp kosher salt
      1 tb Hickory smoked salt
 
  Mix dry ingredients and rub over salmon. Put salmon in a double
  plastic bag and seal. Refrigerate. Turn over once a day for 5 days.
  Remove and dry with a paper towel.
  
  Posted by Joyce Kohl, Kook-Net HUB, Improv BBS Scottsdale, AZ
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Amish Custard Pie
 Categories: Kooknet, Pies, Desserts
      Yield: 1 servings
 
    1/3 c  Sugar
      2 ts Flour
    1/2 ts Salt
      3    Eggs
      3 c  Milk
    1/4 ts Nutmeg
      1    9" unbaked pie shell
 
  Combine sugar, flour, salt and eggs and mix until smooth. Heat milk to
  boiling point. Add 1 cup hot milk to egg mixture. Pour that into the
  remaining hot milk.
   Pour into unbaked pie shell. Sprinkle nutmeg over top. Bake at 350
  degrees F. for 45-60 minutes.
  
  Source: The Best Of Amish Cooking by Phyllis Pellman Good Submitted by
  Michael Hatala, Prodigy Food & Wine Board
  
  Re-posted by: Lois Flack, CYBEREALM BBS - Kooknet, Watertown, NY
  (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Million-Dollar Pound Cake
 Categories: Kohl, Cakes, Desserts, Kooknet
      Yield: 20 servings
 
      3 c  Sugar
      1 lb Butter
      6    Eggs
    3/4 c  Milk
      4 c  Flour
    3/4 ts Baking powder
      1 ts Vanilla
      1 ts Lemon or almond extract
 
  Heat oven to 300 degrees. Cream the sugar and butter until fluffy.
  Add the eggs, one at a time, beating well after each. Add the milk
  and flour alternately to the creamed mixture. Fold in the baking
  powder, vanilla and extract. Pour into a greased and floured tube
  pan. Bake at 300 degrees for 1 hour and 40 minutes.
  
  Approximate values per serving: 403 calories, 20 g fat, 115 mg
  cholesterol, 50 g carbohydrates, 225 mg sodium, 45 percent calories
  from fat.
  
  The Arizona Republic - From Belinda Wilkins, Diamonds in the Desert
  Ozona (Texas) Women's League. 12-7-94
  
  Typed by Joyce Kohl THE IMPROV BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spiced Pumpkin Fudge
 Categories: Candies, Kooknet, Kohl
      Yield: 36 servings
 
      3 c  Sugar
    3/4 c  Butter or margarine
      1 cn Evaporated Milk (2/3 cup)
    1/2 c  Pumpkin (canned)
      1 ts Pumpkin-pie spice
      1 pk Butterscotch morsels (12oz)
      7 oz Marshmallow creme
      1 c  Almonds; chopped, toasted
      1 ts Vanilla extract
 
  In heavy saucepan, combine sugar, butter, milk, pumpkin and spice;
  bring to boil, stirring constantly. Continue boiling over medium
  heat, stirrying constantly until mixture reaches 234 degrees on candy
  thermometer, about 10 minutes. Remove from heat; stir in butterscotch
  morsels. Add marshmallow creme, nuts and vanilla, mixing until well
  blended. Quickly pour into greased 13- by 9-inch baking pan,
  spreading just until even. Cool at room temperature; cut into
  squares. Store tightly wrapped in refrigerator.
  
  Yield: 3 pounds candy (36 servings)
  
  Approximate values per serving: 176 calories, 8 g fat, 12 mg
  cholesterol, 23 g carbohydrates, 52 mg sodium, 41 percent calories
  from fat
  
  From The Arizona Republic 12-7-94 (from Pat Nash)
  
  Typed by Joyce Kohl THE IMPROV BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Low-Fat Apple Butter
 Categories: Low-fat, Low-cal, Kooknet, Kohl, Jelly/jam
      Yield: 40 servings
 
      1 c  Frozen apple juice (12 oz)
    1/2 c  Sweet red wine
      4 lb Cooking apples
    3/4 c  Brown sugar - packed
      1 c  Apple brandy or cider
      1 ts Ground cinnamon
      1 ts Ground ginger
    1/4 ts Ground cloves
 
  Peel and core the apples, then cut into fourths (about 3 quarts)
  
  Heat apple-juice concentrate, wine and apples to boiling in Dutch
  oven; reduce heat. Simmer uncovered about 1 hour, stirring
  occasionally, until apples are very soft. Mash with potato masher if
  necessary to remove all lumps. Stir in remaining ingredients. Heat to
  boiling; reduce heat. Simmer uncovered about 2 hours, stirring
  occasionally, until no liquid separates from pulp.
  
  Immediately pour mixture into hot, sterilized jars, leaving 1/4-inch
  headspace. Wipe rims of jars; seal. Cool on rack 1 hour. Store in
  refrigerator up to 2 months.
  
  Makes about 5 half-pints butter (40 servings)
  
  Approximate values per serving: 58 calories, 0 g fat, 0 g
  cholesterol, 14 g carbohydrates, 3 mg sodium, 0 percent calories from
  fat.
  
  Typed by Joyce Kohl THE IMPROV BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Homemade Mayonnaise from Bob Hogan
 Categories: Sauces, Kooknet
      Yield: 1 servings
 
      1    Egg yolk
    1/2 ts Salt
    1/2 ts Dijon mustard
           -(or more to taste)
      1 tb Lemon juice
           -=OR=- White Wine Vinegar
      1 c  Light olive oil; -=OR=-
           -peanut oil or vegetable oil
           Hot water
 
  QUICKLY BRING THE EGG to room temperature by setting it in a bowl of
  hot water for 2-or-3 minutes, or until the egg no longer feels
  chilled when held in your hand. Then separate out the yolk. Combine
  the egg yolk, salt, mustard and lemon juice or vinegar in a bowl; set
  the bowl on a folded towel to keep it from moving around. Briskly
  whisk the ingredients together until they are thoroughly blended;
  then begin adding the oil, drop by drop at first, then in gradually
  increasing amounts. When the oil is completely incorporated, taste
  the mayonnaise and add more salt or lemon juice or vinegar if
  desired. A very thick mayonnaise can be thinned by stirring in a
  spoonful or two of hot water until you get the consistency you want.
  
  Makes 1 1/2 Cups
  
  Posted by Bob Hogan, LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Blueberry-Banana Bread
 Categories: Breads, Kooknet
      Yield: 12 servings
 
      2 c  Bisquick
    2/3 c  Sugar
    1/4 c  Milk
      1 c  Blueberries, Fresh or Frozen
           (drained)
    3/4 c  Quick-Cooking Oats
      1 c  Ripe Banana, Mashed
      2 lg Eggs
 
   1. Preheat oven to 350 degrees.
   2. Grease bottom of loaf pan.
   3. Mix all ingredients except blueberries, in large bowl, until
      moistened.
   4. Beat vigorously for 30 seconds.
   5. Fold in blueberries, pour into pan.
   6. Bake 44-55 minutes. (toothpick test) 7. Cool 10 minutes; run
  knife or spatula around sides to loosen.
   8. Remove from loaf pan and cool completely before slicing.
   9. Refrigerate remaining loaf.
  
  Provided by: Vicki Decou Posted by Bob Hogan,LUCIFERnet MBOTVM BBS,
  Wichita, KS 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken Breasts Amaretto
 Categories: Poultry, Kooknet
      Yield: 4 servings
 
    1/4 c  Butter or margarine
    1/3 c  Chopped onions
    1/3 c  Chopped celery
      4 c  Bread crumbs or stuffing
      1 cn Water chestnuts
      2 ts Poultry seasoning
      1 ts Beau monde seasoning
      1 c  Chicken broth
    1/2 c  Amaretto liquor
      4    Chicken breasts, boneless
           Glaze:
      1    1/2 c light brown sugar
    1/2 c  Honey (or butter)
    1/2 c  Orange juice
    1/3 c  Amaretto liquor
 
  Mix all of stuffing ingredients together and pour into greased baking
  dish. Lay chicken breasts on top of mixture (or place under stuffing
  mixture if desired more moist).  If placed on top, baste from time to
  time with glaze sauce.  Glaze sauce:  combine and heat ingredients
  slowly in small heavy saucepan until sugar dissolves.  Cool, and
  either baste chicken breasts during cooking, or serve as topping
  glaze at table.
  
  Posted on Kook-Net by Bob Hogan, LUCIFERnet MBOTVM BBS, Wichita, KS
  316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Creamed String Beans
 Categories: Side dishes, Vegetables, Kooknet
      Yield: 2 servings
 
      1 c  String beans, cooked
      1 ea Egg yolk
    1/2 c  Carnation milk
    1/2 ts Lemon juice
    1/4 ts Salt
 
  If beans are cold, add a little hot water; reheat thoroughly in a
  saucepan.
  
  Drain off any excess liquid.
  
  Prepare a dressing by beating the egg yolk until light, adding the
  milk and cooking in double boiler until mixture begins to thicken.
  
  Add lemon juice slowly, stirring constantly, then the salt.
  
  Mix well together, then add the string beans.
  
  Serve immediately.
  
  Source: Carnation Cook Book by Mary Blake, The Carnation Company.
  :          Copyright 1943.
  
  Posted on Kook-Net by Bob Hogan, LUCIFERnet MBOTVM BBS, Wichita, KS
  316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Homemade Catsup
 Categories: Cyberealm, Dressings, Kooknet
      Yield: 2 jars
 
      3 lb Tomatoes
      6 oz Onions
   7/16 c  Wine Vinegar
      2 oz Sugar
      1 ts Salt
      1 ts Sweet Paprika
      1 ts Chopped Pppercorns
    1/4 ts Nutmeg
    1/4 ts Ground Cloves
      1 ts Chilisauce
 
  1. Peel tomatoes and cut into little pieces. 2. Peel and cube onions,
  finely 3. Mix both with the rest of the ingridients and put in a big
     pot and bring to a boil, simmer for 20 minutes.
  
     Typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Huevos Rancheros ALA Bob Hogan
 Categories: Mexican, Breakfast, Main dish, Kooknet
      Yield: 6 servings
 
    1/2 lb Chorizo sausage
    1/4 c  Vegetable oil
      6 ea Corn tortillas (6" diameter)
  1 1/4 c  Salsa
     12 lg Eggs, fried
      3 oz Cheddar cheese, shredded
           -- about 3/4 cup
 
  =============================== DIRECTIONS
  ===============================
  
  Cook saussage in 8-inch skillet, stirring occasionally, until no
  longer pink; drain and remove from skillet.
  
  In same skillet, heat 1/8 inch oil over medium heat just until hot.
  
  Cook tortillas, one at a time, in oil about 1 minute or until crisp;
  drain.
  
  Heat salsa until hot.
  
  Sread each tortilla with 1 tablespoon of the salsa to soften.
  
  Top each with scant tablespoon salsa, 1/4 cup of the sausage, another
  tablespoon of the salsa and 2 tablespoons of the cheese.
  
  Source: Betty Crockers Mexican Fast and Easy Cookbook
  
  Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita,
  KS 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mexican Lasagna <t>
 Categories: Mexican, Kooknet
      Yield: 1 servings
 
    1/2    Box lasagna noodles
      1 cn (1 lb) fatfree vegetarian
           Refried beans
      1 c  Chunky salsa (any degree of
           Eat you prefer)
      1 c  Fatfree or 1% fat cottage
           Cheese
      1 c  Shredded fatfree (or low fat
           If desired) cheddar cheese
 
  Cook noodles according to package directions.  Rinse and drain.
  
  In a small saucepan, mix beans and salsa and heat over a medium flame
  until runny (helps to spread the mixture).  Place a small amount of
  the bean mixture in the bottom of a square 8 or 9 inch baking dish.
  Layer four or five lasagna noodles over the dish (cut off extra
  length of noodle and save for the next noodle layer).  Spread 1/2 of
  the bean/salsa mix on top of noodles then top with 1/2 the cottage
  cheese and some of the cheddar. Top with more noodles then the
  remaining bean/salsa mix and cottage cheese. top with more cheddar
  and remaining noodles. Top with a little more cheddar. Bake in
  microwave at medium-high for 10 minutes (uncovered) or in oven for 30
  minutes at 350 degrees (or until hot and bubbly).
  
  From: Lucinda Rasmussen <lrasmuss@PICA.ARMY.MIL>. Fatfree Digest
  [Volume 10 Issue 1] August 11, 1994. Formatted by Sue Smith,
  S.Smith34, TXFT40A@Prodigy.com using MMCONV
  
  Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita,
  KS 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BARBEQUED PORK CHOPS
 Categories: Barbeque, Meats, Kooknet
      Yield: 4 servings
 
      4    Large pork chops
           Barbeque seasoning
           Garlic salt
           Celery salt
           Paprika
           K.C. masterpiece sauce
 
  Rub chops with seasoning and add garlic, celery salt. Sprinkle
  paprika and smoke on coals for 20 min. low heat. Increase heat for
  about 40 min. Baste during last few minutes with sauce.
  
  Typed by  Annette Johnsen Kook-Net conference participant Source:
  Kansas City Barbq. Society
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SPICY PORK STEAK
 Categories: Barbeque, Kooknet, Meat
      Yield: 4 servings
 
  1 1/2 lb Pork steak
           Dry Spice Rub
      1 ts Garlic powder
      2 ts Black pepper
    1/2 ts Cayenne pepper
      1 tb Paprika
    1/2 ts Thyme
    1/2 ts Oregano
    1/2 ts Rosemary
    1/2 ts Salt
 
  Combine spices and coat meat. Let stand 30 min. before cooking. Grill
  over medium heat. Sprinkle additional spice when turning
  
  Typed by Annette Johnsen Kook-Net conference participant Source
  Kansas City Barbq Society
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MOON'S MARINATED FLANK STEAK
 Categories: Barbeque, Meats, Kooknet
      Yield: 1 servings
 
      1    Flank steak
      2    Cloves garlic crushed
  2 1/2 tb Vinegar
    1/4 c  Honey
  1 1/2 ts Ginger
    3/4 c  Vegetable oil
 
  Combine all and marinate overnight. Or freeze in Ziplock bag and
  refrigerate the night before cooking. Grill as usual. Typed by Annette
  Johnsen Kook-Net conference participant Source Kansas City Barbq
  Society
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MOONEY'S STICKY MONSTER BONES
 Categories: Kooknet, Meats, Barbeque
      Yield: 2 servings
 
      5 lb Meaty beef ribs
      1    10 1/2 oz can beef broth
           Dry rib seasoning
           Barbecue sauce
           Marinade
      1 c  Mesquite flavored bar-q sauc
    1/4 c  Apple cider
 
  Combine marinade and marinade meat in refrigerate over night. To
  freeze put meat and marinade in ziploc and refrigerate the night
  before grilling.
  
  Set up grill use hickory chunks of wood and pour beef broth on drip
  pan and add dry rib seasoning.
  
  Remove ribs from marinade and drain and liberally add barbq seasoning.
  Place the ribs on grill over the drip pan and smoke 2 1/2 to 3 hours.
  Add barbq sauce at least two to three times during the final hour.
  Will hold nicely in 200 degree oven for several hours if covered.
  Serve with extra sauce. Typed by Annette Johnsen Kook-Net conference
  participant Source Kansas City Barbq Society
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Dak's Sourdough Bread ABM
 Categories: Breads, Kooknet
      Yield: 12 servings
 
      1 pk Yeast
      3 c  Better for Bread white flour
      1 ts Salt
      1 ts Sugar
      1 c  Water (very warm)
      1 c  Sourdough starter
 
  Put all the ingredients into pan in the order listed. Select either
  the "white" or "oat/French" bread setting, turn the brown control on
  the side all the way up to the darkest setting and push start. Use
  "regular" cycle instead of "Turbo."
  
  At 2,500-foot altitude, remove 2 tbs. bread flour and substitute it
  with 2 tbs. Gluten.
  
  Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita,
  KS 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Dak's Sourdough Starter ABM
 Categories: Breads, Kooknet
      Yield: 1 servings
 
      1 c  Nonfat or lowfat milk
      3 tb Unflavored yogurt (we used
           Nonfat)
      1 c  All-purpose flour
 
  In a 1-quart pan over medium heat, heat milk to 90-100 degrees.
  Remove from heat and stir in yogurt. Place in a warm 3 to 6 cup
  glass, ceramic, plastic or stainless steel container with a tight
  lid. Cover and let stand in a warm place until mixture is the
  consistency of yogurt and a curd has formed. (You can test the
  mixture by tilting the container. If the mixture doesn't flow freely
  when the container is tilted, it's ready.)
  
  The curding process takes about 18 to 24 hours. You'll need to check
  it periodically. If some clear liquid rises to the top of the milk,
  stir it back in. NOTE: If the liquid turns pink, discard the batch
  and start again.
  
  Once the curd has formed, add the flour and stir until smooth. Cover
  again and let stand in a warm place until the mixture is full of
  bubbles and has a good sour smell. This should take about 2 to 5
  days. Again, if some clear liquid rises to the top stir it back in.
  If the liquid turns pink, discard the batch and start again. When the
  mixture is ready, you can keep it covered and store it in the
  refrigerator until you need it. The recipe makes about 1 1/3 cup
  starter.
  
  Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita,
  KS 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cajun Chicken Sandwiches
 Categories: Sandwiches, Poultry, Kooknet
      Yield: 4 servings
 
      1 ts Fennel seed, crushed
    1/2 ts Garlic salt
    1/4 ts White pepper
    1/4 ts Ground red pepper (cayenne)
      4 ea Boneless, skinless chicken
           --breast halves (appx 1 lb)
      2 ts Vegetable oil
      4 ea Kaiser rolls, split
      4 ea Slices monterey jack cheese
           --with jalapeno peppers
 
  =============================== DIRECTIONS
  =============================== 1. Mix fennel, garlic salt, white
  pepper and red pepper.
  
  2. Rub chicken with fennel mixture.
  
  3. Heat oil in 10-inch skillet over medium-high heat.
  
  4. Cook chicken in oil 15 to 20 minutes, turning once, until juice is
  no
     longer pink when centers of thickest pieces are cut.
  
  5. Place chicken on bottoms of rolls.
  
  6. Top with cheese and tops of rolls.
  
  Source: Betty Crocker New Chicken Recipes
  
  Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita,
  KS 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Grilled Honey-Mustard Chicken Sandwiches
 Categories: Sandwiches, Poultry, Kooknet
      Yield: 4 servings
 
    1/4 c  Dijon mustard
      2 tb Honey
      1 ts Dried oregano leaves
    1/4 ts Garlic powder
    1/4 ts Ground red pepper (cayenne)
      1 ts Water
      4 ea Boneless, skinless chicken
           --breast halves (appx 1 lb)
      4 ea Whole-grain sandwich buns,
      8 ea Thin slices tomato
           Leaf lettuce
 
  =============================== DIRECTIONS
  =============================== 1. Mix mustard, honey, oregano,
  garlic powder, red pepper and water, brush
     on chicken.
  
  2. Cover and grill chicken 4 to 6 inches from medium colas 15 to 20
     minutes, brushing with mustard mixture and turning occasionally,
     until juice is no longer pink when centers of thickest pieces are
  cut.
  
  3. Discard any remaining mustard mixture.
  
  4. Serve chicken on buns with tomato and lettuce.
  
  Nutritional Information (1 serving): Fat 5g, Saturated Fat 1g,
  Cholesterol 65 mg, Sodium 440 mg, Carbohydrate 29g, Dietary Fiber 2g,
  Protein 31g, Vitamin A 6%, Vitamin C 8%, Calcium 6%, Iron 16%
  
  Source: Betty Crockers New Chicken Recipes
  
  Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita,
  KS 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Whole Wheat Bread w/Eggs
 Categories: Breads, Kooknet
      Yield: 3 loaves
 
      6 c  Whole Wheat Bread Flour
      1 tb Salt
      2 ts Dry Yeast (1/4 oz)
    1/2 c  Water, warm
    1/4 c  Canola oil
      3 tb Honey
      4 lg Eggs, plus water to make
           2 3/4 cups
      1 lg Egg, for glazing
 
  :       Stir the flour and salt together in a bowl and make a well in
  the center.
  :       Dissolve the yeast in the warm water and set aside to proof
  while you mix the other liquids.
  :       Break the 4 eggs into a measuring cup and add enough water to
  make 2 3/4 cups of liquid. Add the oil and honey and beat until
  smooth. Add this mixture and the yeast mixture to the well in the
  flour and stir together.
  :       Knead the dough until it is silky and supple. The dough
  should be soft, but nor flabby. For the very best and highest bread,
  an efficient kneader will require about 20 minutes to develop the
  dough to its springiest.
  :       Form the dough into a ball and place it smooth side up in a
  bowl; cover and keep in a warm, draft-free place. After about an hour
  and a half, gently poke the center of the dough about 1/2 inch deep
  with your finger. If the hole doesn't fill in at all, it is ready for
  the next step.
  :       Press flat, form into a smooth round, and let the dough rise
  once more as before. The second rising will take half as much time as
  the first.
  :       Keep your eye on the dough, and don't let it go so long that
  it sighs when you poke it. Egg-rich doughs like this benefit from a
  slightly shorter rising time.
  :       After the second rise is done, shape your dough into 3 loaves
  and place in your prepared pans. Allow them to rise again until
  almost doubled in size. Brush the loaves with an egg wash made of one
  egg plus 2 tablespoons of water. Cover the whole exposed surface
  carefully, but don't let the egg wash collect in the valleys. Now is
  the time to sprinkle the loaves with sesame or poppy seeds if you
  like.
  :       Bake in a preheated 350 degree oven for about 45 minutes.
  Brush the baked loaves with melted margarine or butter while still in
  pans and allow to cool in pans for 3-5 minutes. Then cool on racks.
  
  Posted by Elaine Poncelet,  KOOK-NET Hub:Vision Dimension Gerald, MO,
  (314) 764-8406
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Orange Frappe
 Categories: Beverages, Kooknet
      Yield: 2 servings
 
      1 c  Orange Juice
      1 c  Water
      2 lg Egg Whites
    3/4 ts Vanilla
    1/4 c  Sugar, granulated
      1 c  Ice, crushed
 
  :       Combine all of the ingredients in a blender set on high speed
  for exactly 1 minute. Serve over crushed ice.
  
  Posted by Elaine Poncelet,  KOOK-NET Hub:Vision Dimension Gerald, MO,
  (314) 764-8406
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pineapple Frappe
 Categories: Beverages, Kooknet
      Yield: 2 servings
 
      8 oz Pineapple, crushed w/juice
      1 c  Water
      2 lg Egg Whites
    3/4 ts Vanilla
    1/4 c  Sugar, granulated
      1 c  Ice, crushed
 
  :       Combine all the ingredients in a blender set on high speed for
  exactly 1 minute. Serve chilled.
  
  Posted by Elaine Poncelet,  KOOK-NET Hub:Vision Dimension Gerald, MO,
  (314) 764-8406
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Strawberry Frappe
 Categories: Beverages, Kooknet
      Yield: 2 servings
 
      1 c  Frozen Strawberries, thawed
      1 c  Water
      2 lg Egg Whites
    3/4 ts Vanilla
    1/4 c  Sugar, granulated
      1 c  Ice, crushed
 
  :       Combine all the ingredients in a blender set on high speed for
  exactly 1 minute. Serve chilled.
  :       * Sweetened sliced strawberries work best, whether frozen or
  fresh.
  
  Posted by Elaine Poncelet,  KOOK-NET Hub:Vision Dimension Gerald, MO,
  (314) 764-8406
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Raspberry Frappe
 Categories: Beverages, Kooknet
      Yield: 2 servings
 
      1 c  Raspberries, sweetened
      1 c  Water
      2 lg Egg Whites
    3/4 ts Vanilla
    1/4 c  Sugar, granulated
      1 c  Ice, crushed
 
  :       Combine all the ingredients in a blender set on high speed for
  exactly 1 minute. Serve chilled.
  
  Posted by Elaine Poncelet,  KOOK-NET Hub:Vision Dimension Gerald, MO,
  (314) 764-8406
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Southwestern-Style Chicken
 Categories: Poultry, Main dish, Kooknet
      Yield: 6 servings
 
      3 lb Skinned frying chicken(s)
      1 md Onion, sliced thin
      2 ea Garlic cloves, minced
      1 tb Oil
     28 oz Tomatoes, cut up (1 lg can)
     11 oz Sweet corn
      6 oz Tomato paste
      4 oz Chopped green chiles
      2 ts Chili powder
      1 ts Paprika
      1 ts Salt
    1/2 ts Cumin
    1/4 ts Pepper
    1/4 ts Hot pepper sauce
      4 oz Shredded cheddar cheese
  2 1/4 oz Ripe olives, sliced/drained
 
  Heat oven to 375F.
  
  Arrange chicken in two ungreased 13x9-inch (3-quart) baking dishes
  and bake at 375F for 30-minutes.
  
  Meanwhile, in medium saucepan, cook and stir onion and garlic in oil
  until onion is tender. Stir in remaining ingredients except cheese
  and ripe olives, blend well.
  
  Cook over medium heat until mixture is hot; set aside.
  
  Remove chicken from oven. If necessary, using spoon remove most of
  the pan juices; turn chicken over.
  
  Pour half of sauce evenly over chicken in each dish. Return to oven;
  bake for an additional 20 to 30 minutes or until chicken is fork
  tender and juices run clear; basting occasionally.
  
  Sprinkle chicken with cheese.
  
  Bake 2 or 3 minutes or until cheese melts.
  
  Garnish with ripe olives.
  
  NUTRITIONAL INFORMATION (1 Serving):  Calories: 370, Protein: 38g,
  Carbohydrate: 19g, Dietary Fiber: 4 g, Fat: 16g, Polyunsaturated: 3g,
  Saturated: 6g, Cholesterol: 122 mg, Sodium: 1130mg, Potassium: 840mg,
  Protein: 60%, Vitamin A: 40%, Vitamin C: 50%, Thiamine: 10%,
  Riboflavin: 20%, Niacin: 60%, Calcium: 15%, Iron: 20%
  
  Dietary Exchanges: 1 Starch, 4 Lean Meat, 1 Vegetable, 1 Fat
  
  SOURCE: Pillsbury Classic Cookbook, August, 1992
  
  Posted By: Bob Hogan, Bytebrothers MBOTVM BBS/Lnet, Wichita, KS Phone:
  (316) 554-0005 / 14,400 / 24 Hours
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Applesauce Bread (ABM)
 Categories: Cyberealm, Breads, Kooknet
      Yield: 1 loaf
 
    1/2 c  Apple juice
    2/3 c  Applesauce
    1/2 c  Grated apple
      1 pn Nutmeg
    1/2 ts Cinnamon
      4 tb Sugar
    1/2 ts Salt
  1 1/2 tb Nonfat dry milk
    3/4 c  Whole wheat flour
  2 1/4 c  Better for bread flour
  1 1/2 ts Dry yeast
      1 tb Margarine
 
  1. Add ingredients to pan in order listed. 2. If your machine calls
  for dry ingredients firts, invert the
     order of ingredients. 3. Program for bread or regular setting. 4.
  Push start. 5. Remove bread about 4 hours later. 6. Recipe makes one
  large (3 cup flour) loaf.
     Out of "366 Low-Fat-Name-Brand Recipes" cookbook.
     Typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pizza Cups From Brigitte Sealing
 Categories: Cyberealm, Snacks, Meats, Kooknet
      Yield: 12 servings
 
      1 lb Lean ground beef
      6 oz Can Hunts tomato paste
      1 tb Dried Onions
    1/2 ts Basil
    1/2 ts Oregano
     10 oz Can refridgerated bisquits
           ( 12 )
    1/2 c  Shredded part-skim
           Mozarella cheese
 
  1. Preheat oven to 400 F. 2. Brown beef well and drain well. 3. Stir
  in tomato paste, onion and seasonings. 4. Cook 5 minutes to heat
  through. 5. Place biscuits in muffin cups, sprayed with Pam,pressing
     to cover bottom and sides. 6. Spoon about 1/3 cup of the mixture
  in each muffincup and
     sprinkle with cheese. 7. Bake for 12 minutes or until golden brown.
     Out of "366 Low-Fat-Brand_name Recipes" cookbook
     Typed by brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Obst-Krapfen
 Categories: Cyberealm, Etnic, Desserts, Kooknet
      Yield: 16 servings
 
     18 oz Flour
  3 1/2 oz Sugar
    1/2 c  Milk
      1 pk Yeast
      4 tb Butter
      2    Eggs
      2 oz Coctail Cherries
      4 sl Pineapple
      3 tb Raisins
           Oil, for deep frying
           Powdered sugar to roll in
 
  1. Pour flour and sugar in a bowl, make a well in the middle. 2. Warm
  half of the milk until lukewarm; dissolve yeast in it. 3. Pour into
  flour well and let stand, 15 minutes, in warm place. 4. Melt butter
  in the rest of the milk; add the eggs and mix well. 5. Add to the
  flour-yeast mix and stir well. Knead to a smooth
     dough, cover and let rise, on a warm place until dough has
     doubled. 6. Chop the cherries and the pineapple finely, mix with
  raisins
     and mix carefully under the dough. 7. Heat oil in a deep fryer or
  pot to 175 Celsius. 8. With two tablespoons cut of Krapfen and drop
  into the hot oil
     and fry until golden brown. 9. Dry on papertowl and roll, still
  warm, in the powdered sugar.
     Out of "Funk Uhr" magazine
     Typed by Brigitte Sealing
  
  of the milk and dissolve the yeast in it. Lukewarm! 3.Pour into flour
  well, let stand in warm place, covered 15 minutes. 4.Melt butter in
  the rest of the milk; add the eggs and mix well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Beer- Cheese Bread ABM ala Brigitte
 Categories: Cyberealm, Breads, Kooknet
      Yield: 1 loaf
 
     10 oz Flat Beer
      3 c  Better for bread flour
      1 tb Sugar
  1 1/2 ts Salt
  1 1/2 tb Nonfat dry Milk
  1 1/2 ts Dry yeast
      1 tb Margarine
      2 oz Shredded Kraft healthy
           Favorite Jack Cheese
 
  1. Add all ingredients in order listed. If your machine calls
     for dry ingredients first, reverse the order. 2. Program for
  "bread" or "Regular " setting. Push "Start". 3. Remove bread, about 4
  hours later. 4. Recipe makes 1 large( 3 cups flour loaf)
     From "366-Low-Fat-Brand_name-Recipes" cookbook
    From Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pan-fried Chicken Breasts
 Categories: Main dish, Poultry, Cyberealm, Kooknet
      Yield: 4 servings
 
      4 md Chicken Breast 1/2's or
           Boneless Breast 1/2's
      1 c  Vegetable oil
      1 c  Flour
    3/4 c  Breadcrumbs, plain or
           Italian flavored
    3/4 c  Instant Potato flakes
      1 c  Milk
      1    Egg
    1/2 ts Sage or Poultry Seasoning
           Salt / Pepper to taste
           Any other favorite seasoning
           You like in your breading
 
  :       BONE-IN BREASTS:  'Finger-bone' the breasts... you don't need
  a knife to bone out a chicken breast... tear the skin off, turn over
  (rib side up) and work fingers under 'keel' (breast) bone and tear
  off. Work fingers between rib section and meat and pull away, ending
  up at wing joint.  Pull out wing joint section.  One bone is left
  buried in upper edge of meat (wishbone, or collar bone of chicken).
  Pull bone towards bottom tip of breast, tearing it from meat and
  yanking remaining cartilage away (left from keel bone).  Voila!
  Perfectly boned breast.
  :       On underside (rib side) of breast there's a long strip of
  meat in center that can be pulled away.  This is the 'tenderloin' of
  the breast, or also known as the 'chicken tender'.  Tear these off
  whole. Remaining breast is flat.  Cut lengthwise in half. Carefully,
  with knife horizontal to cutting board, slice the thickness in half
  for each piece. You should have 20 pieces... 4 from each breast and 4
  tenders.
  
  OIL:  Heat the cup of vegetable oil on high in large skillet or
  frying pan.
  
  BREADING:
  :       Mix dry ingredients in a plastic bag, shaking well.
  Increase/decrease/add/subtract as your tastebuds and preferences
  warrant. Whip egg and milk 'til smooth in large bowl.  Put all pieces
  in bowl to thoroughly wet.  Scoop out all meat and put in plastic
  bag, don't bother draining, the more the merrier.  Shake vigorously.
  Well, shake the bag vigorously, you can stand still if you like.
  
  FRYING:  Place 4-6 pieces of meat in pan, frying 'til golden brown,
  turning occasionally.  Turn the meat...don't have your back to the
  stove! Drain on paper towels.
  
  SERVING:  Eat at least one of the first pieces fried while frying the
  rest, no one will ever know.  Serve remaining pieces with any other
  dishes you deserve... er, like.  Asparagus and potatoes, spaghetti
  and sauce, etc. (I had etc. the other night... it's only good when
  picked fresh!)
  
  NOTE:  Breading mixture is great with fish fillet, liver,
  chicken-fried steak, or anything else you like to panfry.  You can
  pre-mix in a large quantity and store in tightly covered jar or
  canister and have ready to use.  Be sure to shake well before
  removing some for use (if in California, just leave on porch or under
  a doorway..)
  
  ENJOY!
  
  Typed especially for YOU from Fassett's Fumbling Foodery for
  Cyberealm BBS, Watertown, NY, Home of Kook-Net! (315) 786-1120.
  
  Fat and Caloric Content:  YES!!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Raisin Bread ABM ala Brigitte
 Categories: Cyberealm, Breads, Kooknet
      Yield: 1 loaf
 
  1 1/8 c  Water
  2 3/4 c  Better for Bread flour
  1 1/2 tb Non-fat dry milk
      3 tb Sugar
      1 ts Cinnamon
  1 1/2 ts Salt
  1 1/2 ts Dry yeast
      1 tb Margarine
    3/4 c  Raisins
 
  1. Add first 8 ingredients to pan in order listed. If your machine
     calls for dry ingredients first, reverse the order. 2. Program for
  "Mix bread" or the setting that allows seeds or
     fruit to be folded in. 3. Push "start" 4. When the signal sounds
  ,add raisins. 5. Remove the bread about 3 1/2 hours later. 6. Recipe
  makes one large ( 3 cups flour loaf)
     Out of 366-Low-Fat-Name-Brand_recipes" cookbook
     From Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Potato Bread ABM ala Brigitte
 Categories: Cyberealm, Breads, Kooknet
      Yield: 1 loaf
 
      1 c  Water
      1    Egg or
    1/4 c  Egg substitute
      3 c  Better for bread flour
    1/4 c  Instant mash potato flakes
  1 1/2 ts Nonfat dry milk
      3 tb Sugar
  1 1/2 ts Salt
  1 1/2 ts Dry yeast
      1 tb Margarine
 
  1. Add ingredients tp pan in order listed. If your machine calls
     for dry ingedients first reverse the order. 2. Program for "Bread"
  or "regular" setting. 3. Push "start". 4. Remove bread about 4 hours
  later. 5. Recipe makes one large (3 cups flour) loaf.
     Out of "366-Low-Fat_brabd_name_recipes" cookbook
     From Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mother's Brownies
 Categories: Kohl, Desserts, Cookies, Kooknet
      Yield: 1 recipe
 
      1    Egg
    1/4 c  Butter - melted
      1 c  White sugar
           OR
  1 1/2 c  Brown sugar
      2 tb Water
      3 tb Cocoa
    3/4 c  Flour
    1/4 ts Salt
    1/2 ts Baking powder
           Nuts
 
  Beat eggs slightly.  Stir in butter.  Then stir in sugar and add the
  water. Beat 1/2 minute and add cocoa.  Mix together the flour, salt,
  baking powder, and nuts.  Add to the first mixture.  Bake in a slow
  oven until done.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hot German Potato Salad
 Categories: Kohl, Main dish, Kooknet, Salads
      Yield: 6 servings
 
    1/2 lb Crisp fried bacon - cut up
    1/2 c  Bacon grease
    1/2 c  Onion; diced
    1/2 c  Celery; chopped
      3 tb Sugar
      1 tb Flour
  1 1/2 ts Salt
  1 1/2 ts Celery seed
  1 1/4 ts Pepper
    1/3 c  Vinegar
    1/3 c  Water
      5 md Potatoes; cooked/diced large
      1 pk Hot dogs
 
  Saute onions and celery in bacon grease until tender. Add sugar,
  flour, salt, pepper, and celery seed. Add water and vinegar. Cook
  until slightly thick. Pour into combined potatoes and diced bacon.
  Put into the bottom of a broiler pan, cover with the top. Place hot
  dogs on the top and broil 4" from heat.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Cake ala Joyce
 Categories: Kohl, Desserts, Cakes, Kooknet
      Yield: 1 cake
 
      2 c  Sugar
    1/2 c  Shortening
      2    Eggs
    1/2 c  Cocoa
    1/2 c  Hot water
      2 c  Flour
      1 ts Baking soda
           Pinch salt
      1 c  Milk
      1 ts Vanilla
 
  Cream together: Sugar, shortening and eggs.  Mix together: Cocoa and
  hot water. Sift together: Flour, soda and salt.  Add cocoa mixture to
  milk. Add flour mixture and milk mixture alternately to creamed
  mixture. Add vanilla. Pour into well-greased cake pans dusted with
  sugar. Bake in a preheated 350 degree oven for 35-40 minutes.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fudge Frosting
 Categories: Kohl, Desserts, Kooknet
      Yield: 1 recipe
 
    1/4 lb Butter or oleo
      2 c  Sugar
    1/2 c  Milk
      6 tb Cocoa
    1/4 ts Salt
      1 ts Vanilla
 
  Put everything into a saucepan except the vanilla.  Bring to a boil,
  stirring as needed to mix.  Boil 2 minutes without stirring.  Pour
  into a bowl, and beat about 5 minutes or to a gravy consistency.  Add
  vanilla. Pour over cool cake.  Sprinkle nuts on top if desired.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kohl's Pizza Crust
 Categories: Kohl, Main dish, Italian, Kooknet
      Yield: 4 pizzas
 
  2 1/2 c  Warm water
      2 pk Fleischmann's yeast
      1 tb Salt
      1 tb Melted oleo
      7 c  Unsifted flour
 
  Sitr yeast into the warm water until it dissolves.  Set aside.  Melt
  oleo. Add oleo to yeast and water. Add salt to flour, stir well. Add
  to water mixture. Dough will be sticky. Knead well using as little
  flour as needed. Place doug in a well greased bowl, cover with a lid
  or towel and let stand in a warm place until dough doubles in size.
  When ready to make pizza crusts, divide dough into 4 portions.
  
  Continue with directions for Kohl's Pizza Sauce.
  
  Note: This recipe is a French Bread.  If you have any left over,
  place a roll of dough into a greased load pan and let rise. Bake as
  you usually bake a loaf of bread.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kohl's Pizza Sauce
 Categories: Kohl, Main dish, Italian, Kooknet
      Yield: 4 pizzas
 
      1 md Onion; finely chopped
      1    Green pepper, chopped
    1/4 c  Olive oil
      2 cn Tomato sauce & bits (lg 15oz
    1/2 cn Water
    1/4 c  Parmesan cheese
      2 ts Salt
           Pepper
      1 ts Garlic powder
           Oregano - few sprinkles
           Parsley flakes - few sprnkls
 
  Saute onion and green pepper in oil until tender. Siphon off excess
  oil. Add rest of ingredients. Cook on medium heat until oven is
  preheated to 450 degrees. Put 1/4 of the pizza sauce on an uncooked
  pizza crust. Add desired pizza toppings such as pepperoni, sausage,
  hamburger, sliced black olives, etc.  Bake on top of middle shelf
  until bubbly - about 12 minutes. Add about 1 handful each of grated
  cheddar cheese and grated mozzarella cheese. Return to oven another
  12 minutes, placing on the lower rack to brown the crust as well as
  to melt the cheese. At the same time, if cooking more than one pizza,
  put the 2nd pizza on the top middle shelf to begin cooking.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: ASPARAGUS-CHEESE CASSEROLE
 Categories: Vegetables, Casseroles, Kooknet
      Yield: 6 servings
 
      4 tb Unsalted butter
      1 ts Unsalted butter
      3 tb Flour
    1/2 ts Salt
    1/4 ts Freshly ground black pepper
    1/4 ts Ground mace
      1 c  Milk
    1/2 c  Whipping cream
 10 1/2 oz Frozen asparagus spears
           Cooked according to the
           Package directions
           And drained well.
      2 lg Eggs, hard-cooked
           Peeled & coarsely chopped
    3/4 c  Grated sharp Cheddar cheese
    1/2 c  Minced blanched almonds
      1 c  Soft white bread crumbs
    1/4 c  Freshly grated Parmesan
 
  PREHEAT OVEN TO 350F. In a medium saucepan set over moderate heat,
  melt the butter. Spoon 4 teaspoons of the melted butter into a bowl.
  Set aside. Blend the flour, salt, pepper and mace into the rest of
  the butter and let it sit over low heat for 1-to-2 minutes. Add the
  milk and cream and cook the sauce, stirring constantly for about 3
  minutes, until it has become thick and smooth. In a well-buttered,
  2-quart casserole, alternate layers of the asparagus, eggs, Cheddar
  cheese and almonds. Pour the cream sauce over the layers. Combine the
  reserved butter, bread crumbs and Parmesan cheese and scatter the
  topping over the layers. Combine the reserved butter, bread crumbs
  and Parmesan cheese and scatter the topping over the surface of the
  casserole. Bake the uncovered casserole for about 30 minutes, or
  until the sauce is bubbly and the topping is tipped with brown.
  
  JEAN ANDERSON
  
  PRODIGY GUEST CHEFS COOKBOOK
  
  Re-posted by Lois Flack - CYBEREALM BBS, Watertown, NY (315)786-1120
  * * Home of KOOKNET         *          *
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SWEET 'N SOUR SPINACH SALAD
 Categories: Salads, Cyberealm, Vegetables, Kooknet
      Yield: 8 servings
 
           Dressing
      1 c  Oil
    3/4 c  Sugar
    1/3 c  Catsup
    1/4 c  Vinegar
      2 ts Worcestershire sauce
    1/4 ts Salt
           Salad
      8 c  Fresh spinach or salad-
           -greens torn into bite-
           -sized pieces
      1 c  Sliced fresh mushrooms
    1/2 c  Shredded carrots
      4    Thin slices red onion-
           -separated into rings
      2    Hard-cooked eggs-
           -chopped
 
  1. In a jar with a tight fitting lid, combine all dressing
     ingredients; shake well. Refrigerate to blend flavors.
  
  2. In a large bowl, combine all salad ingredients except eggs.
  
  3. Just before serving, add enough dressing to coat greens; toss
     gently. Top with chopped eggs and serve immediately.
  
  4. Refrigerate remaining dressing.
  
    Nutrients Per 1/8 of Salad with 2 Tablespoons Dressing
    ------------------------------------------------------
    Calories..............200  Dietary Fiber...........2 g
    Protein...............3 g  Sodium...............125 mg
    Carbohydrates........14 g  Potassium............220 mg
    Fat..................15 g  Calcium..........2% U.S.RDA
    Cholesterol.........70 mg  Iron.............4% U.S.RDA
  
    Source: "The Pillsbury Cookbook"
  
  Typed by Lois Flack - CYBEREALM BBS, Watertown, NY (315)786-1120 * *
  Home of KOOKNET         *          *
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Clem's Baked Beans
 Categories: Kohl, Side dishes, Kooknet
      Yield: 20 servings
 
           Pork & beans
           Onions, diced
           Brown sugar
           Honey
           Catsup or Picante sauce
           Bacon strips (optional)
 
  Into a large oblong baking pan add enough pork and beans (or
  precooked navy beans) to fill the pan.  Dice up about 1/2 small onion
  per can of beans. Add about 1/4 cup of brown sugar per can of beans.
  Add about 1/4 cup of honey per can of beans.  Add about 1/2 cup of
  catsup and/or Picante sauce (the more, the hotter...but yummie
  good!).  Stir it all to mix thoroughly, then add bacon strips to
  cover the top.
  
  Bake in a slow oven, about 300 degrees, for 2 hours or more.
  
  NOTE:  Can be started the night before by putting the beans in a 325
  degree oven for 30 minutes, then turn the heat down to 200.  Let cook
  for 8 hours or more.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Meatless Baked Beans
 Categories: Kohl, Side dishes, Kooknet
      Yield: 20 servings
 
           Navy beans
           Brown sugar or raw sugar
           Catsup
           Cinnamon
           Bacon
 
  Cook beans until done.  Put into a baking dish. Add brown sugar
  (about 1 cup to a 9 x 13 pan). Add about 1 cup catsup (to a 9 x 13
  pan). Sprinkle about 2 T cinnamon over the top. Stir it in.
  
  Bake at 325 degrees until beans are candied.
  
  NOTE:  If desired, lay strips of bacon across the top - about 1" apart
  before baking.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Joyce's Lazy White Bread
 Categories: Kohl, Breads, Kooknet
      Yield: 1 recipe
 
      1 c  Milk
      3 tb Sugar
      1 tb Salt
  4 1/2 c  White flour
      2 tb Butter or oleo
      1 c  Warm water
      2 pk Yeast
 
  Mix water, yeast, and 1 T sugar. Scald milk. Add butter, rest of
  sugar, and salt. Combine all ingredients. Beat 2 minutes. Set aside
  until doubled in size. Stir down, then pour into greased pan. Bake in
  a preheated 375 degree oven for 50 minutes.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pumpkin Bread ala Joyce
 Categories: Kohl, Breads, Kooknet
      Yield: 1 servings
 
      1 ts Nutmeg
      1 ts Cinnamon
      3 c  Sugar
      1 c  Corn oil
      4    Eggs
    1/2 ts Salt
      1 c  Pumpkin
    1/3 c  Water
      2 ts Baking soda
      3 c  Flour
 
  Mix together nutmeg, cinnamon, sugar, oil, eggs, and salt. Add
  pumpkin, water, soda, and flour. Grease pans and fill 2/3 full. Bake
  350 degrees for 1 hour in a preheated oven. Cool 10 minutes before
  removing bread from the pans.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Monkey Bread
 Categories: Kohl, Breads, Kooknet
      Yield: 1 servings
 
           Frozen Bread
           Melted butter
 
  Thaw bread overnight in the refrigerator. Cut bread into 1" slices.
  Spread slices with fingers. Dip slices into melted butter and layer
  them into a Bundt pan. Set aside to rise - about 2 hours.  Bake ina
  preheated 350 degree oven for 30 minutes.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Maxine's Cornbread Muffins
 Categories: Kohl, Breads, Kooknet
      Yield: 1 servings
 
    1/2 c  Corn meal
    1/2 c  Flour
           Salt
      4 ts Sugar
      4 ts Baking powder
      1    Egg - beaten
           Milk
      1 tb Wesson oil
 
  Beat the egg in a measuring cup. Then add enough milk to the beaten
  egg to measure 3/4 cup.  Mix all dry ingredients together. Mix egg,
  milk and oil together, and add to the dry mixture. Mix well. Pour
  into muffin pan. Bake at 450 degrees until golden brown - about 15-20
  minutes.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Myrtle's Brown Bread
 Categories: Kohl, Breads, Kooknet
      Yield: 1 recipe
 
  7 1/2 c  Flour - unbleached & ww
      2 tb Dry yeast
      4 c  Water
      2 tb Honey
      4 tb Sorghum molasses
      2 tb Salt (or less)
           Oil or butter
 
  Use half unbleached and half whole wheat flours - or use ALL whole
  wheat.
  
  Place flour in an oven no hotter than 150 degrees for 20 minutes.
  Dissolve yeast in 1 cup warm water. Add honey and set aside. Dissolve
  molasses in 1 cup water. Set aside until flour is warm. When flour is
  warm, mix all liquids together and add to flour along with salt.
  Stir. Do not knead mixture vigorously. Slowly add enough of the
  remaining water to make a sticky dough. Oil or butter pans. Put
  mixture in pans filling to 1/3 or 1/2 full. Let dough rise 1 hour.
  Bake in a preheated 375 degree oven 35-40 minutes. Crust should be
  golden brown. Let cool in pans, then remove. Can be frozen in plastic
  bags.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lemon Jello Cake ala Joyce
 Categories: Kohl, Cakes, Kooknet
      Yield: 1 recipe
 
      1    Lemon Velvet cake mix
      1 pk Lemon Jello (3-oz)
    3/4 c  Cooking oil
    3/4 c  Water
      4    Eggs
 
  Mix together: Cake mix, jello, oil, water and eggs.
  
  Bake in an oblong pan at 350 degrees 30-35 minutes. While the cake is
  baking, prepare the glaze.
  
  Glaze: Mix powdered sugar and lemon juice together.
  
  Glazing the cake: Poke holes into the HOT cake with a fork. Pour
  glaze over the allow the glaze to run into the fork holes and around
  the sides.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Quick Candied Yams
 Categories: Kohl, Vegetables, Kooknet
      Yield: 1 recipe
 
      1 cn Yams (large can)
      1    Caramel topping (jar)
    1/4 lb Butter
           Marshmallows
 
  Put drained yams into a baking dish.  Pour caramel topping over the
  yams. Add the butter in slices over the top of the caramel topping.
  Bake at 350 degrees until hot and bubbly. Add marshmallows and bake
  until the marshmallows are brown and melted.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Creme de Menthe Chocolate Squares
 Categories: Cyberealm, Cookies, Desserts, Kooknet
      Yield: 1 servings
 
MMMMM--------------------------BROWNIES-------------------------------
      1 c  Sugar
    1/2 c  Butter
      4    Eggs, beaten
      1 c  Flour
    1/2 ts Salt
      1 ts Vanilla
      1 cn (16 oz) chocolate syrup

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

MMMMM---------------------------GLAZE--------------------------------
      6 oz Chocolate chips
      6 tb Butter
 
   The creme de menthe layer adds a lovely color and flavor to these
  brownies.
  
   Preheat oven to 350.
  
   In a large bowl, cream sugar and butter. Add beaten eggs and blend
  well. Add flour and salt and mix well. Blend in vanilla and chocolate
  syrup.
  
   Pour batter into greased 9 x 13-inch pan. Bake at 350 for 30
  minutes. Cool in pan.
  
   While brownies are cooling, make mint layer by mixing together sugar,
  creme de menthe and butter. Spread over cooled brownies.
  
   To make glaze, melt chocolate chips and butter together until
  smooth. Cool and spread thinly over mint layer.
  
   Chill until ready to serve. Cut into small squares. These brownies
  freeze well.  Thaw at room temperature for two hours.
  
  Yield: 24. Terria Upshur, Silver Spring, MD
  
     Randy Shearer
  
  Re-posted by Lois Flack CYBEREALM
  BBS-KOOKNET,Watertown,NY(315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cheese Potato Casserole
 Categories: Cyberealm, Mom's best, Casseroles, Kooknet, Vegetables
      Yield: 8 servings
 
      7 md Potatoes, about 2 lbs.
    1/4 c  Butter or margarine
      1 sm Onion, chopped
      1 ts Salt
    1/4 ts Pepper
      1    8 oz carton sour cream
      1 cn Cream of chicken soup
      8 oz Shredded cheddar cheese
      3 tb Butter or margarine, melted
  1 1/2 c  Herb-seasoned stuffing mix
 
  Cook potatoes in boiling water to cover 30 minutes or until tender.
  Drain. Let cool to touch. Peel and cut into 1/4" strips. Set aside.
  Combine 1/4 cup margarine or butter and next 5 ingredients in large
  bowl. Gently stir in potatoes and cheese. Spoon into a lightly
  greased baking dish, 13x9x2. Combine 3 tbsp butter or margarine and
  stuffing mix. Sprinkle over potato mixture.
  
  Bake uncovered at 350F for 25 minutes or until thoroughly heated.
  
  Source: Mrs. John H. Treadwell, Watertown, NY
  From the Watertown Daily Times, May 13, 1995
  Typed in MM format by Linda Fields, Cyberealm BBS, Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek-Style Mushrooms
 Categories: Appetizers, Microwave, Vegetarian, Kooknet
      Yield: 20 servings
 
      1 lb Button Mushrooms
      1 c  Water
    1/2 c  Olive Oil
      2 tb Lemon Juice
      2    Garlic Cloves; minced
      1 tb Celery Seed
      1 tb White Vinegar
      1    Bay Leaf; crushed
      1 ts Salt
    1/4 ts Fennel Seed
    1/4 ts Oregano
    1/4 ts Whole Black Pepper
           -- slightly crushed
 
  Clean the mushrooms and remove just the soiled end of the stem.  Set
  aside.
  
  Combine the remaining ingredients (not the mushrooms) in a 2 quart 2
  L) microwave casserole or bowl.
  
  With the microwave on HIGH, cook for 5 to 6 minutes.  Remove from the
  microwave, and cover with a lid or plastic wrap.  Allow to rest for 5
  minutes.
  
  Stir in the mushrooms.  Return to the microwave, uncovered, and cook
  on MEDIUM for 3 minutes.  Stir every 60 seconds.
  
  Chill at least 24 hours before serving.  To serve: Remove the
  mushrooms with a slotted spoon and place them on a bed of parsley or
  endive.
  
  One Serving: Calories: negligible Carbohydrates: negligible
  
   Exchange: negligible Source: Diabetic Microwave Cookbook, by Mary
  Jane Finsand
         Sterling Publishing (1989), ISBN 0-8069-6957-1,
         ISBN 0-8069-6960-1 (pbk.)
  
  Shared by:  Norman R. Brown Posted by Bob Hogan, Lucifer-Net/Byte
  Brothers Wichita, KS 316-544-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spanish Beef Roast
 Categories: Kohl, Main dish, Meats, Kooknet
      Yield: 8 servings
 
      4 lb Rolled beef roast
      1 lg Can whole tomatoes
      1    Jar Spanish olives w/juice
    1/2 c  Water
 
  Brown the roast in a large pot. Add all ingredients. Bring to a boil,
  then cover and simmer until meat falls apart.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rancheros
 Categories: Kohl, Main dish, Meats, Kooknet
      Yield: 1 servings
 
      2    Hamburger patties
      3    Pieces of 2" squares of
           - American cheese
           Chopped Ortego chilies
           Flour
           Corn meal
           Buttermilk
      1    Egg
           Oleo or butter
           Vegetable oil
 
  On one patty, put the cheese squares. Spread chilies on top of the
  cheese. Place the other patty on top. Pinch the edges of the two
  patties together. Dip the doubled and filled patty in buttermilk,
  then flour, then buttermilk, then corn meal. Fry in hot oil until
  done. Top with an egg fried easy-over. Use oleo or butter for frying
  the egg.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Quick Beef Casserole
 Categories: Kohl, Main dish, Casseroles, Kooknet
      Yield: 6 servings
 
      1 lb Ground beef
      1 md Onion, finely chopped
      1 cn Spanish rice (15-oz)
      1 cn Stewed tomatoes (16-oz)
    1/2 c  Cheddar cheese - 1/4" cubes
 
  Fry beef and onions until browned. Drain. Add rice, tomatoes, and
  cheese. Simmer until mixture is heat through and cheese is melted.
  Serve with salad and toasted garlic bread.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Oriental Stir Fry
 Categories: Kohl, Main dish, Kooknet
      Yield: 6 servings
 
  1 1/2 lb Beef roast, lean (or steak)
    1/2 lb Mushrooms, fresh
           - chopped & sliced
      2    Celery stalks - centers,
           - diced (may need 3)
    1/4 md Green pepper, diced
      3    Green onions, chopped (or 4)
    1/2 lb Bean sprouts
    1/4 lb Snow peas
      1 lb Fresh green beans
      1 sm Can bamboo shoots
      1 c  Water chestnuts
      1    Beef bouillon cube (or 2)
           - in 1 cup hot water
    1/4 c  Soy sauce (or more)
      1 md Carrot, sliced thinly
           Chow mein noodles
           Brown rice
 
  Into a large wok, saute beef in oil until browned. Add bouillon. Add
  everything else except noodles and  rice. Add some soy sauce. Stir
  well often, keeping vegetables moving from bottom to top to sides.
  Keep covered in between stirring. Cook the rice according to package
  directions. Serve when vegetables are tender and still crispy. Do NOT
  overcook! Vegetables should retain original colors and be crisp. Heap
  the meat and vegetable mixture over rice or noodles or both. Top with
  soy sauce.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spare Ribs
 Categories: Kohl, Meats, Kooknet
      Yield: 5 servings
 
      5 lb Spareribs
      1    Bottle catsup ==OR== 1
           - 15 oz can tomato sauce
      2 tb Brown sugar ==OR== syrup
      2 tb Worcestershire sauce
      2 tb Flour
      1 tb Hot dry mustard
      1 tb Chili powder
      1 ts Ground cloves
      1 ts Salt
    1/2 ts Pepper
      1 md Can crushed pineapple
 
  Cut ribs into sections of two bones each. Grease a pan with oil. Mix
  together catsup, brown sugar, and Worcestershire sauce. Mix together
  flour, mustard, chili powder, cloves, salt and pepper. Combine dry
  and liquid mixtures with crushed pineapple. Lay meat in layers in a
  pan, with some sauce in between, then top all with remaining sauce.
  
  Bake at 300 degrees for 1 hour or until done.  Brown under broiler,
  turning pieces over to brown both sides. Watch carefully and do not
  allow sauce to burn. In fact, it's best to remove the sauce until
  ribs are browned, and then spread it over the ribs after browning.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Scalloped Potatoes ala Joyce
 Categories: Kohl, Vegetables, Side dishes, Kooknet
      Yield: 10 servings
 
      1 lg Package hash-brown potatoes
      1 cn Cream of potato soup
      1 cn Cream of celery soup
           Salt & pepper
           Parsley flakes
           Paprika
           Chopped onions, optional
           Chopped gr.peppers, optional
 
  Mix together everything except parsley and paprika. Let sit until it
  mixes easily. Put into a 9 x 13 inch pan. Sprinkle paprika and
  parsley on top. Bake at 300 degrees for 1 1/2 hours.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Corn Casserole
 Categories: Kohl, Vegetables, Side dishes, Kooknet
      Yield: 6 servings
 
      2    Eggs
    2/3 c  Milk
     16    Saltine crackers
      1 lb Can cream style corn
      4    Slices Velveta cheese,cubed
      1 tb Sugar
      1 sm Onion, diced
      3 tb Butter, melted
           Salt & pepper
 
  Mix together everything except the crackers. Pun into a baking dish.
  Crumble the crackers over the top.  Bake at 350 degrees for 1 hour.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: How To Grow Sprouts
 Categories: Kohl, Info, Kooknet
      Yield: 1 jar
 
           Jar with a screened lid
           Seeds (such as Alfalfa)
           Water
 
  Put about 1 tablespoon alfalfa see into the jar.  Fill the jar half
  full of water. Let sit 8 hours. Drain off water. Tilt jar so all
  water drains off because seeds won't sprout if they stand in water.
  
  Rinse with water 3 times daily until sprouts are 1 1/2 to 2 inches
  long. Rinse and store in covered container or plastic bag in the
  refrigerator. Continue to rinse often to keep fresh.
  
  Posted by Joyce Kohl,  THE IMPROV BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: How To Dry Flowers
 Categories: Info, Kooknet
      Yield: 1 servings
 
 
  Faded roses or wilted zinnias no longer have to signal the end to
  summer's colorful blooms. Instead, a rainbow of garden hues can be
  transformed into decorative accents for your home by drying the
  blossoms in a microwave oven.
  
  The microwave technique for drying flowers is quick and easy,
  requiring only a little time and a drying agent. You can use silica
  gel, fresh cat litter, sand, or an equal mix of borax and corn meal.
  
  Begin by pouring about an inch of drying agent into the base of a
  large glass or jar. Assemble brightly colored, partially opened
  blossoms in the container and sift the drying agent carefully between
  all the petals of the flowers, separating the petals with a
  toothpick. Make sure the blossom is completely covered.
  
  Place the container and a cup of water in a microwave oven. Cook on
  high for one to three minutes depending on the size of the blossom.
  Larger flowers require more time.
  
  Allow the flowers to stand in the mixture for at least 8 hours, then
  slowly pour out the drying agent. Silica gel can be reused once it
  has cooled. Remove each flower, gently brushing any excess drying
  agent from the petals and stem.
  
  Leaves should be dried separately, then added to the preserved flower
  stems with floral wire and tape to make interesting arrangements.
  
  Posted by Joyce Kohl,  THE IMPROV BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Ranch Stuffed Eggs
 Categories: Kohl, Breakfast, Kooknet
      Yield: 6 servings
 
     12    Eggs, hard-cooked & peeled
    1/4 c  Sour cream
      3 ts Dry ranch or farm style
           - salad dressing mix
    1/2 ts Dijon mustard
           Chopped fresh parsley
           Paprika
 
  Cut off the narrow end of each egg so that it stands up. Cut eggs in
  half cross-wise, NOT length-wise. Mix yolks, sour cream, salad mix,
  and mustard with a fork. When the mixture is fluffy, fill each egg
  half. Sandwich the halves together, filling will show between.
  Sprinkle the filling that shows with parsley. Arrange eggs in a
  serving and sprinkle with paprika.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl
  
  Posted by Joyce Kohl,  THE IMPROV BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Joyce's Easy Deviled Eggs
 Categories: Kohl, Appetizers, Kooknet
      Yield: 6 servings
 
      6    Eggs, hard-boiled & peeled
      2 tb Vinegar
           Salt & pepper
           Miracle Whip salad dressing
           Paprika
 
  Boil the eggs for 20 minutes.  Drain eggs and run cold water over
  them. When cool enough to handle, remove shells.  With a sharp knife,
  slice eggs length-wise, placing the white pieces on a plate and the
  yolks in a shallow bowl. Mash the yolks with a fork, then add about 1
  tablespoon vinegar for each 6 eggs, salt & pepper, and enough Miracle
  Whip to make the yolks fluffy and smooth. Fill the white pieces
  generously. Lightly sprinkle with paprika. Chill before serving.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl
  
  Posted by Joyce Kohl,  THE IMPROV BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Healthier Bagels
 Categories: Kohl, Breads, Kooknet
      Yield: 12 bagels
 
      2    Envelopes dry yeast
  1 1/2 c  Warm water
      4 c  Unbleached white flour
           - may need 4 1/2 cups
      1    Egg white
      1 tb Water
 
  Combine yeast and the 1 1/2 cups warm water in a large bowl. Stir to
  dissolve yeast and let sit for 2 to 3 minutes.
  
  Add flour 1 cup at a time. (The early part of this procedure may be
  done with an electric mixer. When dough starts to become stiff, mix
  remaining flour with wooden spoon.) Knead dough 8 to 10 minutes,
  until it is smooth and elastic. Cover and let rise 30 minutes.
  
  Divide dough into 12 portions. Roll each piece into a smooth ball.
  Punch a hole in center of dough and shape like a bagel. Cover and let
  rise 20 minutes.
  
  In a large pot bring 1 gallon of water to a boil. Add 3 to 4 bagels
  at a time and simmer for 5 minutes, turning once. Drain. Beat egg
  white and 1 tablespoon water together lightly. Brush the bagels with
  egg white mixture. Sprinkle on any desired seasonings. Bake in
  preheated 375 degree oven 30 minutes, or until brown.
  
  Approximate values per bagel: 156 calories, trace fat, 0 mg
  cholesterol, 32 g carbohydrates, 5 mg sodium, 3 percent calories from
  fat
  
  From The Arizona Republic, March 29, 1995 Typed by Joyce Kohl, THE
  IMPROV BBS
  
  Posted by Joyce Kohl,  THE IMPROV BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pantry Chocolate Lime Pie
 Categories: Pies, Desserts, Kooknet
      Yield: 8 servings
 
      1 pk Unflavored gelatin 1/4 oz
      2 tb PLUS 1/4 cup water
      1 pk 3 3/8 oz pkg instant
           - vanilla pudding
  1 1/2 c  Non-fat milk
    1/3 c  Freshly squeezed lime juice
      1 c  Frozen light whipped topping
           - defrosted
      2 ts Lime zest
      1    Ready-made chocolate pie
           - crust
 
  In a small bowl, sprinkle gelatin over 2 tablespoons cool water.
  Allow to soften 5 minutes. Boil 1/4 cup water and pour over gelatin,
  stirring until gelatin is dissolved. Place in refrigerator until
  cool, about 10 minutes.
  
  Meanwhile, place pudding mix in large bowl. With electric beaters,
  mix in milk and lime juice, then whipped topping and lime zest. Set
  aside until gelatin is cool.
  
  With beaters again, combine gelatin mixture with pudding mixture.
  Pour into crust and chill several hours or overnight.
  
  Approximate values per serving: 194 calories; 1g fat; 1 mg
  cholesterol; 301 mg sodium; 0.5 percent calories from fat.
  
  From The Arizona Republic March 29, 1995 - Typed by Joyce Kohl THE
  IMPROV BBS
  
  Posted by Joyce Kohl,  THE IMPROV BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Datenut Muffins
 Categories: Desserts, Muffins, Kooknet
      Yield: 12 servings
 
  1 1/2 c  Dates
      3 c  Hot water (120 degrees)
    3/4 c  Margarine
  1 1/2 c  Sugar
      2 lg Eggs - extra large
  1 1/2 ts Vanilla
    1/3 ts Salt
  1 1/2 c  Water
  1 1/2 ts Baking powder
      1 c  Pecans, coarsely chopped
  2 1/2 c  All purpose flour, sifted
 
  Soak the dates in 3 cups hot water for 10 minutes. Drain the water and
  refrigerate dates for about 30 minutes; they must be cold before
  using. Heat oven to 350 degrees. Cream together margarine and sugar.
  Add the eggs, vanilla, salt, 1 1/2 cups water, baking soda, pecans
  and flour, mixing as little as possible, until just moist. Fold in
  the dates. Place in muffin cups and bake at 350 degrees for 20 to 25
  minutes.
  
  Note: Using half the amount of margarine decreases the fat amount by 6
  grams per serving and the difference isn't noticed and does not
  compromise the flavor.
  
  Approximate calories per serving: 427 19 g fat, 35 mg cholesterol, 63
  g carbohydrates, 362 mg sodium
  
  Recipe from Luby's Cafeteria in Phoenix, Arizona
  
  Posted by Joyce Kohl,  THE IMPROV BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Butter Pecan Cookies
 Categories: Cookies, Desserts, Kooknet
      Yield: 4 dozen
 
      1 c  Butter or oleo, softened
    2/3 c  Brown sugar, packed
      1    Egg
      2 c  Flour
    1/2 ts Salt
           Pecan halves
 
  Preheat oven to 375 degrees. Cream together butter and sugar; blend
  in egg. Stir together flour and salt in separate bowl. Stir into
  creamed mixture. Drop mixture from teaspoon onto pan, spacing each 2
  inches apart. Top each with pecan half. Bake for 10 to 12 minutes.
  
  Approximate values per serving: 78 calories, 6 g fat, 15 mg
  cholesterol, 65 mg sodium, 62 percent calories from fat.
  
  Taken from The Arizona Republic March 29, 1995 Type by Joyce Kohl,THE
  IMPROV BBS
  
  Posted by Joyce Kohl,  THE IMPROV BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hamburger Cookies
 Categories: Cookies, Desserts, Children, Kohl, Kooknet
      Yield: 6 cookies
 
      2 tb Vanilla frosting
     12    Vanilla wafers
      2 tb Green-tinted coconut
      6    Chocolate-covered round mint
           - cookies or patties
           Honey, warmed
           Sesame seeds
 
  For each hamburger cookie, spread 1/2 teaspoon of frosting on flat
  side of one vanilla wafer. Place one teaspoon coconut and one mint
  cookie on frosting. spread flat side of second vanilla wafer with 1/2
  teaspoon frosting; place frosting side down on mint cookie.
  
  Brush top of "hamburger" with honey; sprinkle with sesame seeds.
  Repeat to make 5 more cookies.
  
  Recipe can be doubled or tripled easily.
  
  Tip: To tint coconut, place coconut and 1 to 2 drops of green food
  color in a resealable plastic bag. Seal bag and shake until coconut
  is uniformly colored.
  
  Approximate values per serving: 168 calories, 7 g fat, 16 mg
  cholesterol, 23 g carbohydrates, 68 mg sodium, 39 percent calories
  from fat.
  
  Recipe submitted to The Arizona Republic by Kim and Mark Holtzen of
  Scottsdale, Arizona. Typed by Joyce Kohl, THE IMPROV BBS
  
  Posted by Joyce Kohl,  THE IMPROV BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kohl's Turkey & Stuffing
 Categories: Kohl, Main dish, Poultry, Kooknet
      Yield: 1 20# turkey
 
      1    Doubled recipe corn bread
           - Prepare a week before and
           - break up to dry
  1 1/2    Loaves GOOD white bread
           - Begin drying w/corn bread
           - one week before.
     20 lb Turkey
  2 1/2 lg Onions, diced
           Celery hearts and leaves,
           - diced to equal same amount
           - as onions
           Chicken broth
           Butter
           Water
           Salt and pepper
           Sage
      6    Eggs
           Flour
 
  One week before: Bake a 9 x 13 pan of corn bread. Cool. Break into
  chunks and put in very large Tupperware container or large roasting
  pan. Add 1 1/2 loaves of bread - spread slices for drying moving
  around daily, and breaking up as the slices dry out.  Use good bread
  ~ the cheap stuff is NOT as good! Keep covered with a clean dish
  towel, do NOT seal with lid.
  
  Preparation and Cooking:  Clean a a thawed turkey (thaw in the
  refrigerator about 3-4 days for a 20 pound turkey). Place the turkey
  breast DOWN in a large roasting pan (enamel is great). Add the neck
  and giblets. Slice about 2 sticks of butter and place these all over
  the turkey. Open one can chicken broth and pour in the bottom of the
  pan.
  
  If the roaster lid fits, use it to cover the turkey.  If it doesn't,
  make a cover with heavy foil by tearing off two pieces of foil about
  12 inches longer than the pan and make a "sealed" fold along the
  lengthwise edges. Put over the turkey like a tent - that is, leave
  some space in the center rather than having the foil touch the
  turkey. Pinch the edges of the foil tightly around all edges to seal
  juices in as turkey bakes.
  
  Bake in a 325 degree oven until about 1 hour BEFORE the turkey is
  completely done!  You'll have to check a 20 lb turkey in about 2 1/2
  hours or 3 hours. If your turkey is TOO done, it will not be as good.
  Ideally, the meat should not be falling away from the bones.
  
  Set a timer for 2 1/2 hours... and about 1 hour before you think the
  turkey is ready for adding the stuffing, begin preparing it.  Do NOT
  prepare too far ahead of time.
  
  Dice the onions and celery hearts/leaves (if you don't have hearts,
  use lots of leaves - this is one of the "secrets" of my stuffing).
  Together, the onions and celery should equal at least 6 cups, more or
  less.
  
  Remove the turkey carefully.  Move the turkey to another container (I
  use the roaster lid or an aluminum baking pan). Pour the broth
  through a strainer into the sauce pan you'll be using to make the
  gravy. Retain the rest for the stuffing. If more liquid is needed,
  use cans of chicken broth and/or 1 stick of butter to 1 cup of water.
  
  Into a large container (I use the huge tupperware bowl), put the
  dried corn bread, bread, onions and celery. Pour in any left over
  broth. This may be hot, so wait for it to cool.  Mix with a large
  wooden spoon. Add enough chicken broth to cool the mixture enough
  that it can be mixed with your hands.  Each hardened piece of corn
  bread and bread should be smashed with your fingers.  When the
  mixture is cool enough that it won't cook the eggs, add the eggs.
  Remember to break the eggs into another container. This will prevent
  egg shells in your stuffing!!! (Eggs in stuffing: another "secret.")
  
  Add salt, lots of pepper, and lots of sage.  Mix by hand, adding more
  broth as needed for a nice thick and moist mixture - not too sloppy.
  Taste it! This is where YOUR judgment comes into play.  The stuffing
  should have a hint of pepper, and a definite taste of sage.
  
  When the stuffing looks right and tastes right, start putting it in
  the bottom of the roaster. Put in enough so that you have about 1/2"
  of stuffing in the pan. Now place the turkey ON TOP of the stuffing,
  breast UP. Continue adding the stuffing all around the turkey.  If
  you have enough, you can completely bury the turkey in stuffing!
  
  Bury the neck and giblets in the stuffing - push then in and cover
  them.
  
  (My favorite part of the turkey is the neck - no one in my family
  DARES to use it in gravy!)  If you want giblet gravy (ugh!) hold back
  the giblets and do your thing with them.
  
  Cover as before, return to the oven for about 2 hours, or until
  celery and onions are tender.  Make gravy by adding a couple of large
  scoops of stuffing into the retained broth.  Make a thickening of
  flour and water (or cornstarch) to thicken your gravy as desired.  If
  you don't have enough broth, open another can of Chicken broth!
  
  This turkey is NOT "pretty as a picture" but I guarantee it's the most
  delicious way in the world to prepare turkey and stuffing (or chicken
  and stuffing).  Clem's grandmother raised fourteen children and this
  was the only way to prepare enough "dressing" for the entire family.
  Of course, she cooked her meals in a wood cook stove.  This method of
  preparation was handed down to Clem's mother who then taught it to
  me....Joyce Kohl
  
  IT NEVER TURNS OUT THE SAME WAY COOKBOOK (Kitchen of Joyce & Clem Kohl
  
  Posted by Joyce Kohl,  THE IMPROV BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Quick Asparagus Salad
 Categories: Salads, Vegetables, Kooknet
      Yield: 4 servings
 
      1 lb Asparagus
      3 tb Light soy sauce
      1 ts Sesame seed oil or
           - hot sesame oil
 
  Cut or snap off tough ends of asparagus and cut off the small
  wedge-shaped leaves up to 2 inches from the tip.
  
  Wash well and cut on the diagonal into 1 1/2-inch lengths.
  
  Bring 6 cups of water to a boil in a saucepan over high heat. Add the
  asparagus pieces. As soon as the water returns to a boil, drain and
  quickly cool in cold water to stop the cooking. Drain well. (The
  asparagus can be cooked a day ahead and refrigerated.)
  
  Just before serving, place the asparagus in a serving bowl and toss
  with the soy sauce and sesame seed oil. Serve at room temperature.
  
  From The Arizona Republic (Originally from Knight-Ridder Tribune)
  Typed by Joyce Kohl, THE IMPROV BBS
  
  Posted by Joyce Kohl,  THE IMPROV BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Shrimp Bisque
 Categories: Fish, Main dish, Low-cal, Kooknet
      Yield: 4 servings
 
      1 lb Large shrimp, peeled and
           - deveined
      1 lg Onion, finely chopped
      2    Ribs celery, finely chopped
      1 tb Unsalted butter
      1 md Red Bell pepper,finely diced
      2    Cloves garlic, finely minced
    1/4 c  All-purpose flour
      2 ts Sweet paprika
      2 tb Tomato paste
      1 qt Low-sodium chicken broth
  2 1/2 oz Butter buds
    1/2 c  Cream sherry
      2    Whole bay leaves
    1/4 ts Thyme
    1/2 ts Sweet basil
    1/2 ts Black pepper
    1/4 ts White pepper
    1/4 ts Tabasco sauce
      2 tb Fine brandy
    2/3 c  No-fat sour cream
    1/4 c  Finely chopped fresh parsley
 
  Saute the shrimp, onion and celery in the butter over medium heat in a
  large saucepan for 4 minutes, then add the red bell pepper, garlic and
  flour. Continue to saute for 2 more minutes. Add the paprika and
  tomato paste and blend well. Keeping the sauce at a simmer, add the
  chicken broth, Butter Buds, sherry, bay leaves, thyme, basil, fresh
  ground black pepper, white pepper and Tabasco sauce. Add the brandy
  and sour cream and blend till smooth (use a wire whisk). Add the
  parsley, stir it in, and heat for 1 minute. Serve at once.
  
  Approximate values per serving: 351 calories, 7 g fat, 25 mg
  cholesterol, 997 mg sodium, 18 percent calories from fat.
  
  From The Arizona Republic, March 29, 1995 Typed by Joyce Kohl, THE
  IMPROV BBS
  
  Posted by Joyce Kohl,  THE IMPROV BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Garlicky Beef and Pasta
 Categories: Main dish, Low-cal, Kooknet
      Yield: 4 servings
 
  1 1/2 c  Uncooked rotoni pasta
           - (Spirals)
      1 lb Beef round tip steak, cut
           - 1/8 to 1/4 inch thick
           Vegetable cooking spray
      2    Cloves garlic, crushed
    1/2 ts Salt
    1/8 ts Pepper (or 1/4 ts)
      1 tb Water
      2 c  Frozen cut green beans
           - about 8 ounces
    1/2 c  Jarred brown beef gravy
 
  Cook pasta according to package directions; keep warm. Meanwhile
  stack beef steaks; cut lengthwise in half and then crosswise into
  1-inch-wide strips.
  
  Spray large non-stick skillet with cooking spray; place skillet over
  medium-high heat until hot. Add beef and garlic, half at a time, and
  stir-fry 1 minute or until outside surface of beef is no longer pink.
  Don't overcook. Season with salt and pepper. Remove from skillet;
  keep warm. In same skillet, heat water until hot. Add green beans;
  cook 4 or 5 minutes or until tender, stirring occasionally. Stir in
  gravy and pasta; heat through. Return beef to skillet; toss to
  combine.
  
  Approximate values per serving: 296 calories, 7 g fat, 70 mg
  cholesterol, 488 mg sodium, 21 percent calories from fat.
  
  Bonus recipes from N.Y. Times News Service and typed from The Arizona
  Republic by Joyce Kohl, THE IMPROV BBS
  
  Posted by Joyce Kohl,  THE IMPROV BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sweet Onion Quiche
 Categories: Main dish, Cheese/eggs, Kooknet
      Yield: 6 servings
 
      3 c  Thinly sliced sweet onions
           - such as Georgia Vidalias
      1 tb Olive oil
      2 tb Butter
      2 tb Minced shallots or scallions
           Salt, freshly ground pepper
           - And nutmeg, to taste
      3 lg Eggs, blended with enough
           - whole milk or half-and-
           - half to make 1 1/2 cups
           - liquid
    1/4 c  Swiss cheese, grated and
           - lightly packed
      1    9-inch pre-baked pastry
           - pie shell
 
  Preheat oven to 375 degrees. Heat olive oil in large sauce pan. Saute
  sliced onions until soft but not browned. In separate pan, heat
  butter and saute shallots or scallions briefly. Add to onions and
  continue cooking until mixture is tender. Season with salt, pepper
  and nutmeg and let cool.
  
  Strew all but 2 tablespoons grated cheese in pie shell. Add onion to
  egg-milk mixture and pour into pie shell, up to 1/4 inch of rim.
  Sprinkle with reserved cheese. Bake or 35 minutes until puffed and
  brown.
  
  Approximate values per serving: 306 calories, 21 g fat, 125 mg
  cholesterol, 282 mg sodium, 62 percent calories from fat
  
  From The Arizona Republic (Originally from The Fort Worth
  Star-Telegram). Typed by Joyce Kohl, THE IMPROV BBS
  
  Posted by Joyce Kohl,  THE IMPROV BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Navy Bean w/Ham-Hock Soup
 Categories: Soups, Kooknet
      Yield: 12 servings
 
      2 c  Dried navy beans
    1/3 c  Onion, diced
    1/2 c  Carrots, diced
      2 ts Garlic, chopped
      1    Smoked ham hock
      2 tb Margarine, melted
 10 1/4 c  Chicken or vegetable stock
    1/4 ts Cayenne pepper
    1/4 ts Black pepper
    1/2 ts Paprika
    1/2 ts Parsley flakes
    1/4 ts Tabasco sauce
           Salt, to taste
           Roux (optional), made from
           - 3 tablespoons flour and
           - 2 tablespoons butter,
           - stirred until well mixed
 
  Rinse beans well. Soak overnight in cold water.
  
  The next day, saute onion, carrots, garlic and ham hock in margarine
  for about 5 minutes. Add drained beans and chicken or vegetable
  stock. Bring to a boil, then lower heat and let simmer until beans
  are tender, approximately 1 to 2 hours. If more liquid is needed, add
  more water or stock. Caution: Do not add too much liquid. Before
  finishing soup, add cayenne and black pepper, paprika, parsley,
  Tabasco and salt, to taste. If a smoother texture is desired, thicken
  with roux.
  
  Approximate values per serving: 229 calories, 6g fat, 17mg
  cholesterol, 24g carbohydrates, 716mg sodium, 26 percent calories
  from fat.
  
  This is served at Crackers & Company Cafe at 535 W. Iron Ave., in
  Mesa, Arizona.  Recipe typed by Joyce Kohl, THE IMPROV BBS.  This
  recipe appeared in The Arizona Republic March 29, 1995
  
  Posted by Joyce Kohl,  THE IMPROV BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Jewish Rye Bread
 Categories: Breads, Kooknet
      Yield: 2 loaves
 
           POOLISH :
      3 c  Spring Water, 75 degrees
  1 1/2 ts Dry Yeast
      2 tb Sugar, raw or granulated
      3 c  Flour, unbleached bread
           FINAL DOUGH :
      2 c  Rye Flour, medium ground
    1/4 c  Caraway Seeds
      1 tb Oil, vegetable
      1 tb Salt, sea
      1 tb Sugar, raw or granulated
      3 c  Flour, unbleached bread
 
  MAKE & FERMENT THE POOLISH (allow 5 hours):
  :       Combine the water, yeast, and sugar in a 6-quart bowl. Let
  stand 1 minute, then stir with a wooden spoon until yeast and sugar
  are dissolved. Add the unbleached flour and stir until the
  consistency of a thick batter. Continue stirring for about 100
  strokes or until the strands of gluten come off the spoon when you
  press the back of the spoon against the bowl. Scrape down the sides
  of the bowl with a rubber spatula. Cover with a clean damp kitchen
  towel or plastic wrap, and put in a moderately warm (74-80 degree)
  draft-free place until it is bubbly and increased in volume. (The
  poolish can be refrigerated overnight. Allow to stand at room
  temperature for 2 hours before proceeding.)
  
  MIX & KNEAD THE FINAL DOUGH (20 minutes):
  :       Measure the ingredients and make sure all ingredients,
  including the poolish are at 74-80 degrees. Transfer the poolish to
  your mixing bowl. Add the rye flour, caraway seeds, oil, salt, and
  sugar. Stir with a wooden spoon until well combined. Add enough of
  the unbleached flour to make a thick mass that is difficult to stir.
  Turn out onto a well-floured surface. Knead, adding more of the
  remaining flour when needed until dough is soft and smooth, 15-20
  minutes. The dough is ready when a small amount pulled from the mass
  springs back quickly.
  
  FERMENT THE DOUGH (2 hours):
  :       Shape the dough into a ball and let it rest on a lightly
  floured surface while you lightly butter or grease a large bowl.
  Place the dough in the bowl and turn the dough to coat the top. Take
  the dough's temperature; the ideal is 78 degrees. Cover with a clean
  damp kitchen towel or plastic wrap and put in a moderately warm
  (74-80 degrees) draft-free place until doubled in volume.
  :       NOTE: If the dough temperature is higher than 78 degrees, put
  in a cooler than 78 degree place like the refrigerator, until the
  dough cools to 78 degrees. If it is lower than 78 degrees, put it in
  a warmer than 78 degree place until the dough warms up to 78 degrees.
  The point is to try to keep the dough at 78 degrees during its
  fermentation. If you do have to move the dough, be gentle and don't
  jostle it, or the dough may deflate.
  
  FERMENT THE DOUGH A SECOND TIME (45 minutes):
  :       Deflate the dough by pulling up on the sides and pushing down
  in the center. Re-form into a ball, return to the ball, and cover
  again with a damp towel or plastic wrap. Put in a moderately warm
  (74-80 degree) draft-free place until doubled in volume.
  
  FERMENT THE DOUGH A THIRD TIME (45 minutes):
  :       Deflate again the same as before, shape into a ball, return to
  bowl, and cover again. Put in a moderately warm (74-80 degree) place
  until doubled again.
  
  DIVIDE & SHAPE THE DOUGH INTO LOAVES (10 minutes):
  :       Deflate the dough by pushing down in the center and pulling
  up on the sides. Transfer the dough to a lightly floured work surface
  and knead briefly. Cut the dough into 2 equal pieces. Flatten each
  with the heel of your hand using firm direct strokes. Shape each
  piece into a tight ball for round loaves.
  
  PROOF THE LOAVES (1 hour):
  :       Place the loaves on a lightly floured board. Cover with a damp
  towel or plastic wrap and put in a moderately warm (74-80 degree)
  place until doubled in volume.
  
  BAKE THE LOAVES (45 minutes):
  :       45 minutes to 1 hour before baking, preheat the oven and
  baking stone, if you have one, on the center rack of the oven to 450
  degrees.
  :       The oven rack must be in the center of the oven. If it is in
  the lower third of the oven, the bottoms of the breads may burn, and
  if it is in the upper third, the top crusts may burn.
  :       Using a very sharp, serrated knife or a single-edged razor
  blade, score the loaves by making quick shallow cuts 1/4 to 1/2 inch
  deep along the surface. Slide the loaves one at a time onto the
  baking stone, if you are using one, and quickly spray the inner walls
  and floor of the oven with cold water from a spritzer bottle. If
  there's an electric light bulb in the oven, avoid spraying it
  directly...it may burst. Spray for several seconds until steam has
  filled the oven. Quickly close the door to trap the steam and bake 3
  minutes. Spray again in the same way, closing the door immediately so
  that steam doesn't escape. Bake 12 minutes. Reduce heat to 400
  degrees and bake until loaves are a rich caramel color and the crust
  is firm, another 15-20 minutes.
  :       To test the loaves for doneness, remove and hold the loaves
  upside down. Strike the bottoms firmly with your finger. If the sound
  is hollow, the breads are done. If it doesn't sound hollow, bake 5
  minutes longer.
  :       Cool completely on wire racks.
  
  Posted by Elaine Poncelet, KOOK-NET Hub:Vision Dimension Gerald, MO,
  (314) 764-8406
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple Turnovers #3
 Categories: Fruits, Desserts, Kooknet
      Yield: 4 servings
 
    1/2 c  Butter
      4 oz Cream cheese, soft
      2 c  Sifted whole wheat
           -flour
      1 tb Honey
    1/4 ts Salt
    1/2 c  Diced apples
    1/3 c  Brown sugar
      3 tb Flour
    1/2 tb Lemon juice
    1/4 ts Cinnamon
    1/8 ts Cloves
    1/8 ts Salt
 
  Cream butter, honey, and cream cheese until smooth and creamy. Sift
  together flour, honey & salt.  Work into creamed mixture with a pastry
  cutter until completely blended in.  Form into a ball; wrap in
  plastic wrap and chill several hours.  Preheat oven to 425 degrees.
  Combine apples, brown sugar, flour, lemon juice and spices. Roll
  pastry 1/8" thick; cut into 4 squares.  Place one fourth of apple
  filling on each square. Fold in half diagonally and press edges with
  tines of fork to seal. Slit pastry with sharp knife.  Place on
  ungreased cookie sheet and bake 20-25 minutes.
  
  Posted by Terri St. Louis on Kook-Net Internet -
  terri.woltmon@sctcbbs.wmeonlin.sacbbx.com
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mediterranean Lemon Cake
 Categories: Cakes, Kooknet
      Yield: 8 servings
 
      1 c  Softened butter
  1 1/2 c  Sugar
      4    Eggs, room temp
      1 tb Grated lemon peel
  2 1/2 c  Unbleached flour
    1/2 ts Salt
      1 ts Baking soda
      1 ts Baking powder
      1 c  Yogurt, room temp
    3/4 c  Finely ground nuts
    1/2 c  Lemon juice
 
  Cream the softened butter and 1 c of the sugar together until light
  and fluffy.  Add eggs and the lemon peel; blend thoroughly. Sift the
  flour, salt, baking soda and baking powder together. Add dry
  ingredients alternately with the yogurt.  Fold in the ground nuts.
  Turn into a well-greased 9 inch tube pan.  Bake at 350 degrees for 1
  hour or until a toothpick inserted in the top comes out clean.
  Combine the 1/2 c sugar and lemon juice in a saucepan. Heat until
  sugar has dissolved and pour over the cake while still warm. Allow
  cake to cool in the pan. From "The Portable Feast" by Diane D.
  MacMillan, 101 Productions.
  
  Posted by Terri St. Louis, Internet
  terri.woltmon@sctcbbs.wmeonlin.sacbbx.com
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Banana Tea Bread
 Categories: Breads, Fruits, Kooknet
      Yield: 1 loaf
 
  1 3/4 c  Sifted flour
      2 ts Baking powder
    1/4 ts Baking soda
    1/2 ts Salt
    1/3 c  Shortening
    2/3 c  Sugar
      2    Eggs, well beaten
      1 c  Mashed ripe bananas
 
  Preheat oven to 350 degrees.  Sift flour with baking powder, soda and
  salt and set aside.  Cream shortening until light, add sugar
  gradually, continuing to cream until fluffy.  Beat in eggs. Add flour
  mixture alternately with bananas, beginning and ending with flour.
  Spoon into a well-greased 9 x 5 x 3 inch loaf pan and bake about 1
  hour and 10 minutes until loaf pulls slightly from sides of pan and
  is springy to the touch. Cool upright in pan 10 minutes, then turn
  out on a wire rack and cool before slicing.  About 110 calories for
  each of 20 slices. Posted by Terri St.Louis-Woltmon. Internet -
  terri.woltmon@sctcbbs.wmeonlin.sacbbx.com
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Green Tomato, Apple and Pear Mincemeat
 Categories: Fruits, Jelly/jam, Kooknet
      Yield: 8 pints
 
      3 qt Green Tomatoes, coarsely
           -chopped
      1 tb Non-Iodized Salt
  1 1/2 qt Green Apples, peeled, cored
           -and coarsely chopped
  1 1/2 qt Bartlett or Anjou Pears,
           -peeled, cored and coarsely
           -chopped
      2 c  Golden Raisins
      2 md Oranges, the juice, zest and
           -chopped pulp of
      2    Lemons, zest of
    1/2 c  Rice Wine Vinegar
    1/2 c  Frozen Apple Juice
           -Concentrate, undiluted
  3 1/2 c  Packed Dark Brown Sugar
      2 ts Ground Cinnamon
    1/2 ts Ground Allspice
    1/2 ts Ground Cloves
    1/2 ts Ground Ginger
    1/2 c  Dark Jamacian Rum
    1/2 c  Butter, melted
 
  Use a food processor to chop tomatoes, apples and pears, doing them
  one at a time and separately. Pulse so that you don't reduce them to
  a puree.
  
  Combine chopped green tomatoes with salt, stir and pour into a
  colander to drain for an hour.
  
  Combine drained tomatoes with chopped apples, pears, raisins, orange
  juice, zest and pulp, lemon zest, vinegar, apple juice concentrate,
  sugar, cinnamon, allspice, cloves, and ginger in a large stainless
  steel soup pot. Raise to a boil over medium heat, then lower the
  temperature to a simmer until thick, about an hour. Stir from time to
  time to keep it from sticking to the bottom.
  
  Stir in rum, then ladle into hot, clean, pint canning jars, leaving
  3/4" headspace. Spoon a tablespoon of melted butter atop each jar,
  then seal with new two-piece canning lids, according to manufacturers
  directions.
  
  Process in a boiling water bath for 25 minutes. Cool, label and store
  the jars in a cool, dark place. Keeps up to a year. Best if you let
  it mellow at least a month before using.
  
  Source: Medford Mail Tribune, 23 August 1994 Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pear Chutney
 Categories: Fruits, Side dishes, Kooknet, Jelly/jam
      Yield: 5 pints
 
      5 lb Bartlett or Anjou Pears,
           -cored, peeled and coarsley
           -chopped
      1 lb Light Brown Sugar
      1 lb Granulated Sugar
      1 lb Golden Raisins
      3    Cloves Garlic, minced
      2 tb Salt
      2 tb Mustard Seed
      2 tb Red Chilies, crushed
      1 tb Fresh Ginger, grated
      1 tb Ground Cumin
  1 1/2 qt Cider Vinegar
 
  Stir the pears with brown and white sugar in a large, heavy pan. Over
  medium-low heat slowly raise the mixture to a boil, then cook until
  thick, stirring from time to time, about 2 hours.
  
  Stir in the raisins, garlic, salt, mustard seed, chilies, ginger,
  cumin, and cider vinegar. Bring the mixture to a boil over medium
  heat, covered, then take it off the heat, remove the cover and let it
  stand until it's at room temperature. Cover and let it stand
  overnight.
  
  The next morning sterilize 5 pint jars with new flats and lids by
  boiling in water to cover for 12 minutes. Leave the jars in the hot
  water. Bring the chutney mixture to a boil over low heat and boil
  slowly, uncovered, until thick, about 1 hour. Stir often. Spoon the
  mixture into the hot, sterile jars, and seal with flats and lids.
  
  Process the jars in a boiling water bath for 10 minutes. After the
  jars have cooled, press down on the tops of each one to make sure it
  has formed a vacuum seal. Lable and date the jars. Refrigerate any
  jar in which the lid pops, or is non-concave and sealed down tight.
  Store at least 1 month in a cool, dark place before serving. This
  chutney will keep up to a year in a cool, dark storage space.
  
  So good you could eat it with a spoon, this spicy preserved pear sets
  off Indian entrees as well as Southern picnic suppers. Spread a
  little on a piece of homemade bread then layer with chicken salad
  with ruffled lettuce for a zippy lunch. Use up less-than-perfect
  Bartletts, cutting away bruised spots as you peel and core the fruit.
  Always try to include about one-quarter unripe fruit for best pectin
  development. For a chunky texture, cut the fruit coarsley. If you
  prefer a more jam-like texture, cut the fruit into smaller pieces.
  
  Source: Medford Mail Tribune, 23 August 1994 Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Parmesan Straws
 Categories: Appetizers, Kooknet
      Yield: 5 dozen
 
      1 lg Egg white
      2 tb Olive oil
    1/4 ts Salt
    1/8 ts Cayenne (opt)
      6    Sheets Phyllo dough,
           -14 x 18"
    3/4 c  Freshly grated Parmesan
           -or Asiago cheese
 
  Preheat oven to 400 degrees.  Lightly coat 2 baking sheets with
  nonstick cooking spray or line with parchment peper.  In a small
  bowl, whisk together egg white, oil, salt and cayenne.  Lay a sheet
  of phyllo on a work surface with a short side toward you. Keep
  remaining phyllo sheets covered with plastic wrap or wax paper. With
  a pastry brush, lightly coat the lower half of the sheet with the
  egg-white mixture and sprinkle with about 2 t cheese.  Fold the upper
  half over to cover the lower half. Brush the right half of the folded
  sheet with egg-white mixture, sprinkle with a heaping teaspoon of
  cheese and fold the left half over the cheese. Brush the bottom half
  of the folded sheet with the egg-white mixture, sprinkle with 1 t
  cheese and fold the upper half over the lower half. Finally, brush
  the top with the egg-white mixture and sprinkle with 1 t cheese. Cut
  into ten 1/2" strips using a knife or serrated pastry cutter.  With a
  wide spatula, transfer the strips to the prepared baking sheet,
  placing them about 1/2" apart.  Repeat the procedure with the
  remaining 5 sheets of phyllo, egg-white mixture and cheese.  Bake the
  straws for 8 to 10 minutes, or until golden and crisp. Transfer to a
  rack to cool. (The straws may be stored in an airtight container at
  room temp for 1 week.) Per straw: 19 calories, 1 g protein, 1 g fat,
  3 g carbohydrate, 38 mg sodium, 1 mg cholesterol.  From Eating Well
  Magazine, Nov/Dec 93.
  
  Posted by Terri St.Louis-Woltmon.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cheese Puffs #2
 Categories: Appetizers, Kooknet
      Yield: 4 1/2 dozen
 
      1 tb Butter
      1 tb Olive oil
    1/2 ts Salt
    1/2 ts Cayenne pepper
      1 c  Flour
      2 lg Eggs
      4 lg Egg whites
    3/4 c  Plus
      2 tb Freshly grated Asiago or
           -Parmesan
 
  Lightly coat 2 baking sheets with nonstick cooking spray or line with
  parchment paper.  In a medium-sized saucepan, combine 1 cup water,
  butter, oil, salt and cayenne; bring to a boil over medium heat.
  Remove from heat and add flour all at once.  Stir with a wooden spoon
  until it forms a smooth paste.  Return the mixture to low heat and
  cook, stirring, for about 3 minutes, to dry the paste slightly.
  Remove from heat and cool for 2 minutes. Lightly whisk together eggs
  and 3 of the whites. With a wooden spoon, beat 1/4 of the egg mixture
  into the flour paste until absorbed. Repeat with 3 more additions of
  the egg mixture, until the paste is smooth and glossy.  Stir in 3/4 c
  of the cheese. Using a pastry bag or spoon, drop 1" mounds 1 1/2"
  apart on the prepared baking sheets. Lightly beat the remaining egg
  white and drush it over each puff. Sprinkle with the remaining 2 T
  cheese. Bake, one sheet at a time, for 20 to 25 minutes, or until the
  puffs are firm and well browned. Serve warm. (The puffs may be
  frozen, for up to 2 months and reheated for 10 minutes at 350
  degrees). Per puff:  24 calories, 1 g protein, 1 g fat, 2 g
  carbohydrate, 59 mg sodium, 10 mg sholesterol.  From Eating Well
  Magazine, Nov/Dec 93.
  
  Posted by Terri St.Louis-Woltmon.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Ginger-Almond Cookies
 Categories: Cookies, Kooknet
      Yield: 4 dozen
 
  1 1/4 c  Whole Almonds; blanched
  1 1/4 c  Butter
  1 1/4 c  Sugar
    1/4 c  Candied Ginger; minced
      2 ts Ground Ginger
      1 pn Salt
  2 1/2 c  Flour
 
  Spread almonds in a single layer in a shallow pan. Place in col oven;
  turn thermostat to 350F, and toast almonds 12-15 minutes, stirring
  occasionally, until lightly toasted. Cool. Grind 3/4 cup of the
  toasted almonds in a food processor or blender until fine.
  
  Cream together ground almonds, butter, sugar, candied ginger, ground
  ginger and salt. Mix in flour until dough forms a ball. Divide dough
  into 2 pieces. Roll each piece to form a log 1 1/2 to 2" in diameter.
  Wrap and chill logs until firm enough to slice, about 30 minutes.
  
  Slice dough into 1/4" slices; place slices 2" apart on ungreased
  baking sheets. Press a toasted almond into the center of each slice.
  
  Bak at 350F for 10-12 minutes, until cookies are lightly browned.
  Remove cookies to cake rack to cool.
  
  Per Cookie: Calories: 111, Protein: 2 g, Carbohydrate: 12 g, Fat: 7 g,
  Saturated Fat: 3 g, Cholesterol: 13 mg, Sodium: 47 mg, Fiber: 1 g.
  
  Source: Buderim Australian Ginger Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Red Cherry Bars
 Categories: Cookies, Kooknet
      Yield: 12 bars
 
    1/2 c  Butter
      2 ts Powdered Sugar
  1 1/4 c  Flour
    1/4 ts Salt
    1/2 ts Baking Powder
      1 c  Sugar
      9 oz Bottle Maraschino Cherries;
           -chopped
      2    Eggs; well beaten
      1 ts Vanilla
 
  Cream butter, powdered sugar and 1 cup flour and pat into the bottom
  of an 8 x 8" pan. Bake at 350F until brown, 10-15 minutes. Remove
  from oven.
  
  Sift remaining 1/4 cup flour, salt and baking powder. In separate
  bowl, mix sugar, cherries, eggs, vanilla and add to sifted flour
  mixture.
  
  Spread on top of baked bar layer in pan and return to oven until done,
  about 25 minutes. Insert wood pick to test for doneness. If it comes
  out clean, top is done. Let cool, then cut into bars.
  
  Source: "Farm Recipes and Food Secrets From the Norske Nook: the
  Midwest's 1 Roadside Cafe." (Crown: $24) Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Apricot-Walnut Bars
 Categories: Cookies, Kooknet
      Yield: 12 bars
 
    3/4 c  Dried Apricots
           Water
  1 1/3 c  Flour
    1/4 c  Sugar
    1/2 c  Butter
      2    Eggs; well beaten
      1 c  Brown Sugar
    1/2 ts Baking Powder
    1/4 ts Salt
    1/2 ts Vanilla
    1/2 c  Walnuts; chopped
 
  In a saucepan, cover apricots with water and bring to a boil; then
  simmer 10 minutes. Drain and let cool. Chop apricots. Sift 1 cup
  flour with sugar into a bowl, then cut butter into it until it is
  like coarse cornmeal. Pack into a 9 x 9 x 2" pan. Bake for 25 minutes
  at 325F.
  
  Combine eggs and brown sugar, 1/3 cup flour, baking powder, salt,
  vanilla, waluts, and apricots and stir well in a medium bowl. Spread
  over baked layer and bake 35 minutes at 325F. Coll, and cut into
  bars.
  
  Source: Shelby Lynne Smith of Stinson Beach, Ca. Typed by Katherine
  Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Holiday Nut Crunch
 Categories: Cookies, Kooknet
      Yield: 4 dozen
 
      1 c  Walnut Pieces
    3/4 c  Raw Peanuts
    3/4 c  Whole Almonds; blanched
    1/2 ts Salt
    1/4 c  Butter
      3    Egg Whites
      1 c  Sugar
    3/4 c  Flour
    1/2 ts Ground Cinnamon
     12 oz Chocolate Chips
 
  Place nuts in a 9 x 13" baking pan. Sprinkle with salt and bake at
  325F for 15-20 minutes, stirring often. Remove nuts from pan and let
  cool. Add butter to pan and melt in pan.
  
  Beat egg whites until stiff. Combine sugar, flour and cinnamon in a
  medium bowl and fold in egg whites. Fold in nuts. Spread mix evenly
  over butter in pan. Bake at 325F for 35 minutes.
  
  Sprinkle chocolate chips over top of pan, and let melt. Spread melted
  chocolate lightly over top. Cool on wire rack. Cut into 1 1/2"
  squares.
  
  Source: Shelby Lynne Smith of Stinson Beach, Ca. Typed by Katherine
  Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Apricot Bran Chews
 Categories: Cookies, Kooknet
      Yield: 4 dozen
 
    1/3 c  Whole Bran Cereal
    1/4 c  Water
    3/4 c  Butter; softened
    1/4 c  Packed Brown Sugar
      1    Egg
    1/4 c  Honey
      1 ts Vanilla
      1 c  Flour
      1 ts Baking Powder
    1/4 ts Salt
    1/4 ts Baking Soda
    1/4 c  Dry Nonfat Milk Powder
      1 c  Oatmeal
    3/4 c  Walnuts; chopped
      1 c  Dried Apricots; chopped
 
  Combine bran and water. Set aside. Cream butter and brown sugar. Add
  egg, beat until fluffy. Mix in honey, vanilla and bran. Combine
  remaining ingredients with butter mixture and mix well. Drop by
  tablespoonfuls 2" apart on a greased cookie sheet. Bake at 375F for
  10 minutes or until golden brown and firm.
  
  Source: Shelby Lynne Smith of Stinson Beach, Ca. Typed by Katherine
  Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut Raisin Cookies
 Categories: Cookies, Kooknet
      Yield: 7 dozen
 
      1 c  Butter
    1/2 c  Chunky Peanut Butter
      1 c  Packed Brown Sugar
      2    Eggs
      1 c  Honey
      2 c  Whole Wheat Flour
      2 c  Rolled Oats
      1 c  Unsweetened Wheat Germ
      1 c  Coconut; shredded
      1 c  Raisins
      1 c  Peanuts; chopped
 
  Mix butter, peanut butter and sugar until creamy. Add eggs, one at a
  time, beatin until fluffy. Mix in honey, flour, oats and wheat germ.
  Mix thoroughly. Add coconut, raisins and peanuts. Drop by
  tablespoonfuls 2" apart on greased cookie sheets. Bake at 375F for
  10-12 minutes, or until firm to the touch.
  
  Source: Shelby Lynne Smith of Stinson Beach, Ca. Typed by Katherine
  Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Raisin-Filled Chocolate Chip Cookies
 Categories: Cookies, Kooknet
      Yield: 6 dozen
 
      2 c  Margarine
    3/4 c  Brown Sugar
    3/4 c  Sugar
      1 ts Vanilla
      1 ts Water
      2    Eggs
  2 1/2 c  Flour
      1 ts Baking Soda
    1/2 ts Salt
      2 c  Raisins
     12 oz Chocolate Chips
 
  Cream margarine, sugars, vanilla, water and eggs together in a mixing
  bowl. By hand, stir in flour, baking soda and salt. Stir in raisins
  and chocolate chips. Drop by teaspoonfuls 1 1/2" apart on cookie
  sheets.Bake at 375F for 8 minutes.
  
  Source: Shelby Lynne Smith of Stinson Beach, Ca. Typed by Katherine
  Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Thai Basil Cookies
 Categories: Cookies, Kooknet
      Yield: 24 cookies
 
    1/2 lb Unsalted Butter; at room
           -temperature
     10 tb Sugar
      1    Lemon; zest of
     12 md Thai Basil Leaves
      2    Egg Yolks
      2 c  Flour
      1 pn Salt
 
  Cream butter, sugar and lemon zest in the bowl of an electric mixer.
  Finely chop basil and add to creamed mixture. Add egg yolks; beat in
  well. Add the flour and salt. Mix until just incorporated. Put dough
  between sheets of plastic wrap and flatten into a 1" thick disc.
  Refrigerate overnight. (Dough may be frozen at this point.)
  
  Roll out dough on a floured board to about 1/8" thickness. Cut into 2"
  rounds with a cookie cutter and place on parchment paper lined cookie
  sheets. Bake ina 350F oven 10-12 minutes, or until lightly browned.
  Transfer to racks to cool.
  
  Per Cookie: Calories: 130, Protein: 1 g, Carbohydrate: 13 g,
  Saturated Fat: 5 g, Cholesterol: 38 mg, Sodium: 13 mg.
  
  Source: David Lebovitz of Monsoon. Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lemony Pear-Pecan Bread ABM
 Categories: Breads, Kooknet
      Yield: 1 lb loaf
 
      6 oz Jar Strained Pear or Peach
           -Baby Food
      1 tb Water
      1 tb Butter or Margarine
    3/4 ts Salt
      2 c  Bread Flour
    1/3 c  Pecans; toasted and coarsely
           -choppped
      2 ts Packed Brown Sugar
  1 1/2 ts Lemon Peel; finely shredded
  1 1/2 ts Bread Machine Yeast
 
  Add ingredients to bread machine pan in the order suggested by the
  manufacturer, adding pears with water and pecans with flour. Process
  on basic bread setting, light color setting, if availible. For large
  capacity machines with glass domes, select medium/normal color
  setting to ensure complete baking. Time bake feature can be used.
  
  Source: Medford Mail Tribune, 10 May 1994 Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Apricot-Filled Coffee Bread
 Categories: Breads, Kooknet
      Yield: 1 loaf
 
MMMMM---------------------------BREAD--------------------------------
      1 pk Yeast
    1/4 c  Warm Water
      2    Eggs
    1/2 c  Sugar
    1/2 ts Salt
    1/3 c  Sour Cream
    1/3 c  Butter; melted and cooled
  2 1/2 c  Flour; sifted

MMMMM--------------------------FILLING-------------------------------
      6 oz Dried Apricots; chopped
      1 c  Water
    1/3 c  Honey
    1/8 ts Cinnamon

MMMMM--------------------------TOPPING-------------------------------
      1    Egg White
      1 ts Water
      2 tb Almonds; sliced
 
  Combine yeast and warm water. In a large bowl, combine all bread
  ingredients except 1 cup flour. Blend at low speed, then beat on high
  speed for about 3 minutes. Beat in remaining 1 cup flour with a
  wooden spoon. Turn out on a floured surface and knead about 10
  minutes. Turn into a greased bowl; cover. Let rise until double.
  
  Meanwhile, combine filling ingredients in a saucepan over medium-high
  heat. Bring to a boil and cook, covered, for about 10-15 minutes,
  until liquid is absorbed.
  
  Punch dough down and roll out to a rectangle about 10 x 15". Place on
  a lightly greased sheet. Mark dough into 3 lengthwise sections. Spread
  filling in center third. With a sharp knife, cut 10 diagonal strips
  on each side. Overlap strips first from one side then the other.
  Brush loaf with egg white mixed with water. Let rise in a warm place
  until almost double, about 30 minutes. Sprinkle with almonds. Bake in
  a preheated 350F oven for 30 minutes.
  
  Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine
  Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sourdough Bread from Katherine Smith
 Categories: Breads, Kooknet
      Yield: 2 loaves
 
      1 c  Milk
    1/3 c  Sugar
    1/3 c  Shortening
      1 ts Salt
      1 pk Yeast
      2 tb Lukewarm water
  1 1/2 c  Sourdough Starter;
           -see recipes
      5 c  Flour
 
  Scald milk; add sugar, shortening and salt. Stir to melt sugar and
  shortening; cool to lukewarm. Dissolve yeast in warm water. Beat
  together cooled milk mixture, yeast, sourdough starter and 2 cups
  flour. Add remaining flour to make a stiff dough. Turn onto floured
  surface, knead 5-10 minutes, adding only enough flour to keep dough
  from sticking. Place in a greased bowl, turning to grease surface.
  Let rise until double, about 1 1/2 hours. Punch down. Let it rise
  again for about 1/2 an hour.
  
  divide into 2 balls, cover with a towel and let rest 10 minutes.
  Shape into 2 loaves and put each in a greased 9 x 5 x 3" pan. Let
  rise until doubled, about 1 hour. Bake in a preheated 400F oven for
  about 40 minutes. Turn out and cool.
  
  Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine
  Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Basic Sourdough Starter from Katherine Smith
 Categories: Breads, Kooknet
      Yield: 1 quart
 
      1 pk Active Dry Yeast
      1 qt Lukewarm water
      2 tb Sugar
      4 c  Flour; sifted
 
  In a large crock, holding at least 3 quarts, add yeast mixed with
  water. Add sugar and flour, beat to mix. Cover, let rise until light
  and slightly aged, 24-48 hours. Starter may be kept in refrigerator
  for 7-10 days without attention. Then, it should be stirred and equal
  amounts of flour and water added. To keep starter, pour off amount
  needed for recipe, then add flour and water to remaining mix. Amount
  will depend on amount of starter that is left.
  
  Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine
  Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sourdough Raisin Starter from Katherine Smith
 Categories: Breads, Kooknet
      Yield: 1 cup
 
    1/2 c  Organic Raisins
      1 c  Warm Water; 110-115F
      1 c  Organic Unbleached White
           -Flour
 
  Put raisins in water. Let stand in a warm (90F) place until bubbles
  form. Remove raisins. Mix together flour and water. Place in a clean
  jar, cover with plastic wrap, and leave in a warm place 2-4 days,
  stirring each day, or until it becomes light and frothy. This means
  fermentation is under way. Refrigerate.
  
  Source: San Francisco Chronicle Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pumpkin Bread Ring
 Categories: Breads, Vegetables, Kooknet
      Yield: 1 loaf
 
MMMMM---------------------------BREAD--------------------------------
      3 c  Bisquick
      1 c  Sugar
      1 c  Brown Sugar
    1/4 c  Butter
      4    Eggs
      1 cn Pumpkin
    1/4 c  Milk
      2 ts Cinnamon
    1/2 ts Ginger
    1/4 ts Cloves
    1/4 ts Nutmeg

MMMMM---------------------BROWN BUTTER GLAZE--------------------------
    1/3 c  Butter
      2 c  Powdered Sugar
  1 1/2 ts Vanilla
      5 tb Hot Water
 
  Beat all bread ingredients at low speed for 1/2 minute, then at medium
  speed 3 minutes. Spread in a ring pan. Bake at 350F for about 50
  minutes; cool. drizzle with Brown Butter Glaze.
  
  Glaze: Heat butter in a saucepan over medium heat until it is brown.
  Blend in powdered sugar, vanilla and water.
  
  Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine
  Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cranberry-Orange Nut Bread
 Categories: Breads, Kooknet
      Yield: 1 loaf
 
 1 3/16 c  Bisquick
    1/2 c  Sugar
    1/4 c  Flour
      1    Egg
      1 c  Milk
      2 tb Ogange Peel; grated
    3/4 c  Cranberries; chopped
    1/2 c  Nuts; chopped
 
  Combine first 6 ingredients; beat vigorously for 1/2 minute. Stir in
  cranberries and nuts. Pour into a prepared loaf pan. Bake in a
  preheated 350F oven for 1 hour.
  
  Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine
  Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Classic Irish Soda Bread
 Categories: Breads, Fruits, Irish, Kooknet
      Yield: 1 loaf
 
      4 c  Flour
      4 ts Baking Powder
      1 c  Sugar
    1/2 ts Salt
      1 ts Caraway Seeds
  1 1/2 c  Raisins
      2    Eggs; beaten
      1 c  Butter or Margarine; melted
      1 c  Milk
 
  Preheat oven to 350F. Lightly grease a loaf pan. Place raisins and
  caraway seeds in a large bowl. Sift together flour, baking soda,
  sugar and salt. Pour sifted mixture over raisins. Add butter, eggs
  and milk to the bowl; mix well. Mold dough into a loaf shape on a
  floured board. Place dough in greased pan and bake for one hour, or
  until bread tests done.
  
  Source: Medford Mail Tribune Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Double-Cheese Wheat Bread ABM
 Categories: Breads, Kooknet
      Yield: 1 lb loaf
 
    1/2 c  Milk
    1/3 c  Water
    3/4 ts Salt
  1 1/2 c  Bread Flour
    1/2 c  Whole Wheat Flour
      1 oz Cheddar Cheese; shredded
      3 tb Parmesan Cheese; grated
      1 tb Sugar
  1 1/2 ts Bread Machine Yeast
 
  Add ingredients to bread machine in order suggester by the
  manufacturer, adding the cheeses with the flours. Process on basic
  white bread cycle, light color setting if desired. Store bread in the
  refrigerator; bring to room temperature before serving.
  
  Source: Medford Mail Tribune, 10 May 1994 Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Wild Rice-Three Grain Bread
 Categories: Breads, Kooknet
      Yield: 1 to 2 loafs
 
      1 pk Active Dry Yeast
    1/3 c  Warm Water; 105-115F
      2 c  Milk; scalded and cooled to
           -105-115F
      2 tb Butter or Margarine; melted
      2 ts Salt
    1/2 c  Honey
    1/2 c  Rolled Oats; uncooked
    1/2 c  Rye Flour
      2 c  Whole-Wheat Flour
  4 1/2 c  Bread or All-Purpose Flour
      1 c  Wild Rice; cooked
      1    Egg; beaten with
      1 tb Water
    1/2 c  Sunflower Seeds; hulled
 
  In a large bowl, dissolve yeast in water. Let stand 5 minutes. Mixture
  should become foamy; if not, either yeast was too old or water was
  too hot. In either case, start again. Add milk, butter, salt and
  honey. Stir in oats, rye flour. whole-wheat flour and 2 cups of bread
  flour to make a soft dough. Knead in wild rice. Cover and let rest
  for 15 minutes. Then mix in enough additional bread flour to make a
  stiff dough.
  
  Turn onto bread board and knead for 10 minutes, adding more flour as
  necessary to keep dough from sticking. Turn dough into lightly greased
  bowl, cover and leave in draft-free place until doubled in bulk,
  about 2 hours.
  
  Punch down dough and knead briefly. To shape, divide dough into 3
  parts; shape each part into a strand and braid together to form a
  wreath. Or divide dough into 2 parts and place in 2 greased 9" baking
  pans.
  
  Let rise until doubled, about 45 minutes. Meanwhile, preheat oven to
  375F. Brush tops with egg-water mixture. Sprinkle with sunflower
  seeds. Bake about 45 minutes, until loaf or loaves sound hollow when
  tapped. Cool on rack.
  
  Source: Medford Mail Tribune, 28 December 1993 Typed by Katherine
  Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cheese Batter Bread
 Categories: Breads, Kooknet
      Yield: 2 loaves
 
      1 c  Milk
      1 c  Water
      2 tb Butter
      2 pk Active Dry Yeast
  5 1/3 c  Flour
      3 tb Sugar
      1 tb Salt
      6 oz Sharp Cheddar Cheese;
           -shredded
      1    Egg
 
  Combine milk, 1/2 cup of the water, and the butter in a small
  saucepan and heat until butter melts. Set aside to cool.
  
  Sprinkle the yeast over remaining water in a small bowl.Set aside to
  proof and soften. Place 1 3/4 cups of the flour, the sugar and salt
  in a large bowl.
  
  Using an electric mixer, gradually add the liquids to the dry
  ingredients and beat 2 minutes at medium speed, scraping the sides of
  the bowl occasionally. Add cheese, egg and 3/4 cup flour, or enough
  to make a thick batter.
  
  Beat on high speed for 2 minutes, again scraping bowl occasionally.
  Gradually stir in just enough of the remaining flour to make a stiff
  batter so it leaves the sides of the bowl. Cover with a damp cloth
  and let rise in a warm place until doubled in bulk, about 1 hour.
  
  Adjust rack in the lower third of oven; preheat ot 375F. Using a
  wooden spoon, stir the raised batter down until it is almost its
  original volume. Beat for 1 minute.
  
  Spoon batter into 2 deep, well-greased, round, 1 quart casseroles.
  Bake 40-50 minutes, or until golden. Cool 5 minutes, then remove from
  casseroles and cool, rounded sides up, on wire racks.
  
  Per slice of Bread: Calories: 105, Protein: 4 g, Carbohydrate: 15 g,
  Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 15 mg, Sodium: 245 mg.
  
  Source: San Francisco Chronicle Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BLACK WALNUT CHOCOLATE CAKE
 Categories: Cyberealm, Kooknet, Cakes, Desserts
      Yield: 8 -inch cake
 
MMMMM----------------------FROM LOIS FLACK---------------------------

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

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

MMMMM-------------------------FOR: GLAZE------------------------------
      5 oz Semi-sweet Baking Chocolate
      4 ts Solid, Vegetable Shortening
 
  PREP. TIME: 10 min.   OVEN TEMP: 350F   BAKE. TIME:  35 to 40 min.
  *    *    *    *    *     CHOCOLATE GLAZE     *    *    *    *    *
  
      In the top of a double boiler over simmering (do not boil) water,
  stir 5 oz semi-sweet baking chocolate and 4 tsp. solid vegetable
  shortening until melted.
    *    *    *    *    *    *    CAKE    *    *    *    *    *    *
  
  1.  In the top of a double boiler over simmering water, stir
      chocolate, oil, salt and coffee until melted.
  
  2.  Pour chocolate mixture into a large bowl.
  
  3.  Add sugar, egg, cream, baking soda, vanilla, and vinegar.  Beat
      with electric mixer on medium speed until blended.
  
  4.  Add flour.  Beat for 3 to 4 minutes. Occasionally scrape sides of
      bowl with a rubber spatula.
  
  5.  Stir in 1/2 cup of the walnuts.
  
  6.  Pour cake batter into prepared pan and set in lower third of oven.
  
  7.  Bake at 350F for 35 to 40 minutes or until cake begins to pull
      from sides of pan.
  
  8.  Cool in pan on rack for 30 minutes.  Remove from pan and set on
      rack over piece of waxed paper.
  
  9.  Slowly pour glaze over cake so it flows over top and sides in an
      even layer.  Sprinkle with remaining walnuts.
  
  *  TIP:  To prepare cake pan, line bottom of an 8-inch cake pan, with
  removable bottom, with waxed paper.  Grease paper and pan sides
  lightly with solid vegetable shortening and dust with flour.
  
  Recipe makes 1 8-inch cake that serves 8 to 10.
  
  Nutritional Information: Calories:....351 Protein....6.2 g
  Fat....25.2 g Sodium....151 mg
  
  Source:  Great American Recipe Cards
  
   From: Lois Flack, CYBEREALM BBS, Watertown, NY (315)786-1120 * * *
  Home of KOOKNET       *       *       *
 
MMMMM
 
