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

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

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

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

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

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

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

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

MMMMM----------------------OPTIONAL GARNISH---------------------------
           Fresh strawberries &
           Strawberry jam
 
  1.  Chill pastry shell well after baking.
  
  2.  Spread bottom with strawberry jam or topping.  Reserve a little to
      drizzle over top.
  
  3.  Soften ice cream to room temperature.  Beat with electric mixer
      until smooth and creamy.
  
  4.  Spread ice cream evenly over bottom of pie shell, mounding it in
      the center.  Place in freezer immediately while preparing the
      meringue topping.
  
  5.  Whip eggs white in mixer bowl until very frothy.  Add cream of
      tarter and continue beating until stiff peaks form.
  
  6.  Add sugar, 1 tablespoon at a time and beat until stiff and glossy.
  
  7.  Spread meringue evenly over ice cream in shell to the edges to
      seal well.
  
  8.  Bake pie at 450oF until slightly browned, 4 to 5 minutes.
  
  9.  Drizzle strawberry jam or topping over top of meringue, if used.
  
  * TIP *  You may prepare pie ahead, freeze it and hold it for several
    days.  Brown meringue topping just before serving.
  
  NUTRITIONAL INFORMATION per serving: Calories.......530
  Protein........5.5 g  Fat.......24.2 g Carbohydrates............75.3
  g Sodium..............189 mg
  
  Source:  "Great American Recipes"
  
   Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY - * -
  (315)786-1120        -        *   - - * Home of KOOK-NET cooking net.
  * -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fancy Franks
 Categories: Appetizers, Kooknet, Cyberealm
      Yield: 24 servings
 
      2 pk Cocktail franks; (7oz each)
           -Or 1 package Hot Dogs
    1/2 c  Currant jelly
    1/2 c  Chili sauce
      1 cn Pineapple; chunks /drained
  1 1/2 ts Prepared mustard
  1 1/2 tb Lemon juice
 
  If using hotdogs, cut into 1" to 2" pieces.  Into a small skillet
  combine chili sauce, jelly, mustard, and lemon juice.  Add franks or
  hotdog pieces and pineapple.  Simmer 15 minutes.  Transfer into a
  warmer container such as a fondue pot.  Put out toothpicks for
  self-serving.
  
  This recipe is taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A
  Collection of Recipes from the Kitchen of Joyce & Clem Kohl.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Guacomole Dip or Salad Dressing
 Categories: Appetizers, Salads, Dips, Kooknet, Cyberealm
      Yield: 2 cups
 
      1 lg Avocado; peeled & mashed
      1 tb Lemon juice
      1 ts Onion; finely minced
    1/8 ts Cayenne pepper
      2 tb Tomato bits
      3 tb Miracle Whip (or more)
 
  Use a ripe avocado. After mashing, immediately add lemon juice.
  Onions must be very, very finely minced.  Add enough cayenne to make
  the taste sharp, not hot.  Add only enough Miracle Whip Salad
  Dressing for smoothness. To use as a salad dressing, add more Miracle
  Whip.
  
  This recipe taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A
  Collection of Recipes from the Kitchen of Joyce & Clem Kohl.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mexican Dump Cornbread by Clem Kohl
 Categories: Breads, Kooknet, Cyberealm
      Yield: 12 servings
 
      1 c  Bisquick
      1 c  Cornmeal; (yellow)
      3 tb Honey - may need 4 T
      3 tb Baking soda
    3/4 ts Salt
    1/4 c  Mozarella cheese; grated
    1/4 c  Colby cheese; grated
    1/4 c  Parmesan cheese
      1 cn Green chilis w/liquid
      2 lg Eggs
           Milk - see directions
      3 tb Vanilla
 
  In order:  Dump all ingredients into a large mixing bowl.  Add just
  enough milk (while stirring with a fork) to produce a cake-like-batter
  consistency.  Continue mixing with a fork until well blended.  Pour
  into a well greased COOKIE sheet (about 14 1/2" x 10" x 1/2").  Bake
  in a preheated 375-400 degree oven until done.  Approximately 20
  minutes. Serve it hot with chunks of real butter on top.
  
  This recipe is taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A
  Collection of Recipes from the Kitchen of Joyce & Clem Kohl.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Caramel Popcorn
 Categories: Snacks, Kooknet, Cyberealm
      Yield: 8 servings
 
      4 qt Hot air popcorn
    1/4 c  Karo syrup (dark)
    1/2 ts Salt
    1/4 lb Oleo
      1 c  Brown sugar
    1/2 ts Baking soda
 
  Put oleo, syrup, sugar, and salt in a microwave oven. Bring it to a
  full boil, then set the timer for 2 minutes and continute to boil.
  Take it out and quickly stir in baking soda.  In the meantime, have
  the popped corn in a paper bag which has been rolled down from the
  top. Pour 1/3 of the syrup mixture into the bag of popcorn and shake
  bag H-A-R-D.  Repeat twice - always shaking the bag VERY HARD each
  time.  Unroll the bag and close the bag and shake it HARD again.
  Microwave it 1 1/2 minutes.  Take out and shake HARD.  Microwave
  another minute and shake HARD again.  Pour the popcorn onto a cookie
  sheet and let it cool.  Store in a large popcorn container.  This
  recipe is taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK, A
  Collection of Recipes from the Kitchen of Joyce & Clem Kohl.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Gila Stew
 Categories: Wild game, Kooknet, Cyberealm
      Yield: 1 servings
 
      1 lg Gila Monster
    1/2 c  Butter
    1/2 c  Truffles
    1/2 lb Brie
      1 qt Chablis
 
  Do NOT skin him/her, or s/he will become angry
  
  Place Gila Monster into a very heavy iron pot.  Very quickly add the
  butter, truffles, Brie, and Chablis.  Place a close-fitting lid on
  the pot. cook over mesquite charcoal for one hour.  Carefully lift
  the lid. The Gila Monster may look done, but don't believe him.  He
  has drunk the Chablis and is sublimely happy as the heated pot ALMOST
  equals the heat of his natural habitat:  The Arizona Desert.
  
  On second thought, set the Gila Monster free and treat yourself to
  the Brie and Chablis!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Applesauce Squares
 Categories: Cyberealm, Cookies
      Yield: 9 servings
 
    1/2 c  Shortening
      1 c  Brown sugar
      1    Egg
    3/4 c  Applesauce
      2 c  Flour
      1 ts Baking powder
    1/2 ts Salt
    1/4 ts Baking Soda
      1 ts Cinnamon
      1 ts Nutmeg
    1/2 c  Raisins
    1/2 c  Walnuts, chopped
      9    Walnuthalves for garnish
 
  1. Preheat oven to 350 F. 2. In large bowl, cream shortening and sugar
  until creamy. 3. Stir in egg, than applesauce. Blend in reminding
  ingridients
     except walnut halves. 4. Spread mixture into an 8" square non stick
  baking dish. 5. Place walnut halves on top of dough. 6. Bake for 40
  minutes, or until firm to the touch. 7 Cool in pan;cut into nine
  squares.
     Typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Jam Bars
 Categories: Cyberealm, Cookies
      Yield: 9 servings
 
    3/4 c  Margarine
    1/2 c  Brown sugar
  1 1/2 c  Flour
      1 ts Salt
    1/2 ts Baking soda
      1 c  Oats, uncooked
     10 oz Jam, choice of taste
 
  1. Cream margarine and sugar until light and fluffy. 2. Add combined
  dry ingridients; mix well. 3. Press half of the crumb mixture into
  greased 13 X 9" pan. 4. Spread with jam; sprinkle with remaining
  crumb mixture. 5. Bake at 400 F, 20 to 25 minutes. 6. Cool, cut into
  bars.
    Typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Chip Grape Nut Bread
 Categories: Cyberealm, Kooknet, Mom's best, Breads, Low-fat
      Yield: 2 loaves
 
      1 c  Grape nuts
      2 c  Buttermilk (low fat 1.5%)
      2 c  Sugar
      2    Eggs or 1/2c egg substitute
    1/2 ts Salt
  3 1/2 c  Flour
      1 ts Baking soda
      2 ts Baking powder
    1/2 c  Chocolate chips
      1 ts Vanilla
 
  Soak Grape-Nuts in buttermilk for 10 minutes. Beat sugar and eggs or
  substitute together in a large bowl. Add milk/Grape-Nuts mixture and
  vanilla. Sift flour with salt, soda and powder and stir thoroughly
  into the Grape-Nuts mixture. Add chocolate chips and mix well. Pour
  into 2 non-stick sprayed 9 x 5 loaf pans and bake at 350F for about
  45 minutes, or until a toothpick comes out clean. Makes 2 loaves, or
  about 20 servings.
  
  Nutritional info: per serving: 200 calories, 4 gm protein, 42 gm
  carbohydrate, 1.5 gm fat,.4 gm fiber, 22 mg cholesterol, 199 mg
  sodium.
  
  Exchange values: .1 milk; 2.7 bread, .1 meat, .1 fat.
  
  Source: Watertown Daily Times, Watertown NY
  Typed in MM format by Linda Fields, Cyberealm BBS and home of
  Kook-Net, Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Jack Daniel's Grilled Chuck Roast from Bob Hogan
 Categories: Meats, Sauces, Barbeque, Kooknet, Cyberealm
      Yield: 6 servings
 
    1/3 c  Jack Daniel's Whiskey
    1/2 c  Brown Sugar
    1/3 c  Soy Sauce
    1/3 c  Water
      1 tb Worcestershire Sauce
      1 ts Lemon Juice
    1/8 ts Garlic Powder
  2 1/2 lb Chuck Roast
 
  1. Combine whiskey, brown sugar, soy sauce, water, Worcestershire
     sauce, lemon juice and garlic powder, mix well.
  
  2. Place roast into a plastic bag; add marinade and seal.
  
  3. Place in a dish; refrigerate overnight, turning occasionally.
  
  4. Grill over medium coals (with Jack Daniel's Barrel Chips, soaked in
     water--if you can find them), about 20 to 25 minutes per side for
     medium.
  
  5. Baste occasionally with marinade.
  
  6. To serve, cut into thin slices.
  
  Serves 4 to 6. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sour Cream Lemon Pound Cake
 Categories: Cyberealm, Mom's best, Cakes, Low-fat
      Yield: 24 servings
 
    2/3 c  Margarine, softened
  2 2/3 c  Sugar
  1 1/4 c  Egg substitute, thawed
  1 1/2 c  Low-fat sour cream
      1 ts Baking soda
  4 1/2 c  Sifted flour
    1/4 ts Salt
      2 ts Vanilla
           Vegetable cooking spray
    1/2 c  Sifted powdered sugar
      1 ts Grated lemon rind
      1 tb Fresh lemon juice
           Lemon slices (optional)
           Lemon rind curls (optional)
 
  1. Beat margarine at medium speed of an electric mixer until creamy;
  gradually add 2 2/3 cups sugar, beating well.
  
  2. Add egg substitute, and beat well.
  
  3. Combine sour cream and soda; stir well. Combine flour and salt;
  add to margarine mixture alternately with sour cream mixture,
  beginning and ending with flour mixture. Mix after each addition.
  Stir in vanilla (writers' note.. at this point, I added a tablespoon
  of fresh lemon juice also!).
  
  4. Spoon batter into a 10 inch tube pan coated with cooking spray.
  Bake at 325F for 1 hour and 20 minutes, or until a wooden pick comes
  out clean. Cool in pan for 10 minutes.
  
  5. Remove cake from pan. Combine powdered sugar, lemon juice and lemon
  rind. Drizzle over cake. Let cake cool completely on wire rack. If
  desired, garnish with lemon slices and lemon rind curls. Yield: 24
  servings (242 calories per slice).
  
  Note: I reduced the fat content by using low-fat margarine, and it
  came out just fine!!
  
  Per serving: Protein 3.4 gm; Fat 7.0 gm; Saturated fat 2.1 gm;
  Carbohydrate 41.7 gm; Fiber .4 gm; Cholesterol 6 mg; Iron 1.8 mg;
  Sodium 161 mg; Calcium 25 mg.
  
  Source: Cooking Light Cookbook, 1995.
  Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Easter Egg Decorating Ideas
 Categories: Children, Cyberealm, Kooknet
      Yield: 1 servings
 
           Eggs; hard boiled or blown
           Stickers, stars
           Nail polish; clear, colors
           -& glitter
           Tiny 'rocket' candies
           Cake decorating gel
           Paint
           Toothbrush
 
  Some ideas for decorating dyed Easter Eggs: 1) Use stickers, stars or
  press on dots 2) Use nail polish. (Clear nail polish is good for over
  coating finished eggs.) (for older children). 3) Use small, round
  "rocket" candies. Attach with cake decorating gel. 4) Spatter paint
  with paint applied to old toothbrush. (Cover table first).
  
  SOURCE: _Making Your Own Traditions Around the Year_ posted by Anne
  MacLellan
  
  Re-Posted by Lois Flack, CYBEREALM-KOOKNET,(315)786-1120, Watertown,
  NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Eggsquisite Easter Baskets
 Categories: Children, Cyberealm, Kooknet
      Yield: 4 baskets
 
      4    Shredded wheat biscuits
           -crumbled
    3/4 c  Peanut Butter
    3/4 c  Butterscotch chips
 
  Mix peanut butter and chips over low heat or place in microwave until
  melted. Add shredded wheat. Cool slightly, then mold into baskets -
  wonderfully yucky! Try shaping over back of bowl. Place baskets in
  'fridge to set. Fill nests with Easter eggs and/or candy. Little
  nests filled with jellybeans are delightful.
  
  SOURCE: _Making Your Own Traditions Around the Year_ posted by Anne
  MacLellan
  
  Re-Posted by Lois Flack, CYBEREALM-KOOKNET,(315)786-1120, Watertown,
  NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Natural Egg Easter Dyes
 Categories: Children, Cyberealm, Kooknet
      Yield: 1 servings
 
MMMMM-------------------SPRING CHICKEN YELLOW------------------------
      1 ts Tumeric
    2/3 c  -Boiling water
    1/4 ts Vinegar

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

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

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

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

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

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

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

MMMMM-----------------------SWIRL FILLING----------------------------
      1    Apple, peeled, diced 1/4"
      3 tb Brown sugar
      1 ts Cinnamon
      1 tb Flour
    1/4 ts Nutmeg
 
  All ingredients should be at room temp before starting.
  Add the dough ingredients to the pan in the order listed.
  Select White Bread and press start.
  Let the machine run all the way through the end of the final kneading.
  During the final knead, prepare a work area in which the dough will be
    rolled out.
  Combine and thoroughly blend the spiral filling ingredients.
  After the machine stops kneading for the final time, remove the bread
    pan and turn it out quickly onto the well floured work area.
  Roll the dough out to form a long but narrow (about half as wide as
    the bread pan is tall) oblong of dough about 1/2" thick.
  Spread the spiral filling ingredients over the top of the dough
  oblong. Roll up the dough jelly-roll fashion.
  Return the dough to the bread pan.
  Permit the machine to complete rise and bake cycles normally.
  
  Originally posted by Sharon Stevens
  Reposted by Joel Erlich
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Forty Niner Sourdough Bread ABM
 Categories: Cyberealm, Breads
      Yield: 1 loaf
 
    1/2 c  Starter
      3 c  Bread flour
  1 1/2 ts Sugar
  1 1/2 ts Salt
    3/4 c  Warm water
      2 tb Warm water
 
  All ingredients should be warm, at least to room temp before starting.
  Add ingreadients in the order listed.
  Select "dough".
  Press start.
  When the dough cycle finishes, set the machine for a delayed start
  cycle scheduled to complete in 10-12 hours.
  
  Posted by Joel Erlich
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MultiGrain Sourdough Bread ABM
 Categories: Cyberealm, Breads
      Yield: 1 loaf
 
      2 ts Dry yeast
    3/4 c  Rye flour
      2 c  Whole wheat flour
  1 1/2 c  Bread flour
      3 tb Wheat germ
      3 tb Oat bran
    1/2 c  Corn meal
      2 tb Gluten
      3 tb Cracked wheat
      1 ts Salt
      4 tb Molasses
      3 tb Olive oil
    1/2 c  Sourdough starter
      2 c  Warm water
 
  Add the ingredients in the order listed.
  Select White Bread.
  Press Start.
  
  Originally posted by Sharon Stevens.
  Reposted by Joel Erlich
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Wesley Pitts' Sourdough Bread ABM
 Categories: Cyberealm, Breads
      Yield: 1 loaf
 
      3 c  Bread flour
    1/2 c  Sourdough starter
      1 tb Sugar
      1 tb Butter
    1/2 ts Baking powder
    1/2 ts Salt
      1 c  Warm water
 
  All ingredients should be slightly above room temp before starting.
  Add in the order listed.
  Select white Dough.
  Press start.
  At the completion of the dough cycle, select Whole Wheat Bread, and
  commence a delayed srat cycle due to complete in 8 1/2 hours.
  
  Source: Wesley Pitts
  Reposted by Joel Erlich.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sourdough Buttermilk Cheese Bread ABM
 Categories: Cyberealm, Breads
      Yield: 1 loaf
 
      1 pk Active dry yeast
      3 c  Bread flour
      1 tb Sugar
      1 c  Sharp cheddar cheese, cubed
    1/2 c  Blue cheese
      1 ts Cayenne pepper
      1 c  Chopped green chiles
      1 ts Salt
    1/2 c  Sourdough starter
    1/2 c  Buttermilk
    1/4 c  Warm water
 
  All ingredients should be at or above room temp before starting.
  Add in order listed.
  Select White Bread and press Start.
  Check for the proper amount of liquid after about 1 minute.
  Add liquid or flour as required at that time.
  
  Source: Judy Garnett
  Reposted by Joel Erlich
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Applesauce Bread (ABM)
 Categories: Cyberealm, Breads, Kooknet
      Yield: 1 loaf
 
    1/2 c  Apple juice
    2/3 c  Applesauce
    1/2 c  Grated apple
      1 pn Nutmeg
    1/2 ts Cinnamon
      4 tb Sugar
    1/2 ts Salt
  1 1/2 tb Nonfat dry milk
    3/4 c  Whole wheat flour
  2 1/4 c  Better for bread flour
  1 1/2 ts Dry yeast
      1 tb Margarine
 
  1. Add ingredients to pan in order listed. 2. If your machine calls
  for dry ingredients firts, invert the
     order of ingredients. 3. Program for bread or regular setting. 4.
  Push start. 5. Remove bread about 4 hours later. 6. Recipe makes one
  large (3 cup flour) loaf.
     Out of "366 Low-Fat-Name-Brand Recipes" cookbook.
     Typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pizza Cups From Brigitte Sealing
 Categories: Cyberealm, Snacks, Meats, Kooknet
      Yield: 12 servings
 
      1 lb Lean ground beef
      6 oz Can Hunts tomato paste
      1 tb Dried Onions
    1/2 ts Basil
    1/2 ts Oregano
     10 oz Can refridgerated bisquits
           ( 12 )
    1/2 c  Shredded part-skim
           Mozarella cheese
 
  1. Preheat oven to 400 F. 2. Brown beef well and drain well. 3. Stir
  in tomato paste, onion and seasonings. 4. Cook 5 minutes to heat
  through. 5. Place biscuits in muffin cups, sprayed with Pam,pressing
     to cover bottom and sides. 6. Spoon about 1/3 cup of the mixture
  in each muffincup and
     sprinkle with cheese. 7. Bake for 12 minutes or until golden brown.
     Out of "366 Low-Fat-Brand_name Recipes" cookbook
     Typed by brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Obst-Krapfen
 Categories: Cyberealm, 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: SWEET 'N SOUR SPINACH SALAD
 Categories: Salads, Cyberealm, Vegetables, Kooknet
      Yield: 8 servings
 
           Dressing
      1 c  Oil
    3/4 c  Sugar
    1/3 c  Catsup
    1/4 c  Vinegar
      2 ts Worcestershire sauce
    1/4 ts Salt
           Salad
      8 c  Fresh spinach or salad-
           -greens torn into bite-
           -sized pieces
      1 c  Sliced fresh mushrooms
    1/2 c  Shredded carrots
      4    Thin slices red onion-
           -separated into rings
      2    Hard-cooked eggs-
           -chopped
 
  1. In a jar with a tight fitting lid, combine all dressing
     ingredients; shake well. Refrigerate to blend flavors.
  
  2. In a large bowl, combine all salad ingredients except eggs.
  
  3. Just before serving, add enough dressing to coat greens; toss
     gently. Top with chopped eggs and serve immediately.
  
  4. Refrigerate remaining dressing.
  
    Nutrients Per 1/8 of Salad with 2 Tablespoons Dressing
    ------------------------------------------------------
    Calories..............200  Dietary Fiber...........2 g
    Protein...............3 g  Sodium...............125 mg
    Carbohydrates........14 g  Potassium............220 mg
    Fat..................15 g  Calcium..........2% U.S.RDA
    Cholesterol.........70 mg  Iron.............4% U.S.RDA
  
    Source: "The Pillsbury Cookbook"
  
  Typed by Lois Flack - CYBEREALM BBS, Watertown, NY (315)786-1120 * *
  Home of KOOKNET         *          *
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Creme de Menthe Chocolate Squares
 Categories: Cyberealm, Cookies, Desserts, Kooknet
      Yield: 1 servings
 
MMMMM--------------------------BROWNIES-------------------------------
      1 c  Sugar
    1/2 c  Butter
      4    Eggs, beaten
      1 c  Flour
    1/2 ts Salt
      1 ts Vanilla
      1 cn (16 oz) chocolate syrup

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

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