MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pink Pickled Shallots (KN4)
 Categories: Relishes, Kooknet, Side dishes
      Yield: 2 half pints
 
    3/4 lb Firm, Fresh Shallots
    3/4 c  Red Wine Vinegar
    1/4 c  Granulated Sugar
    1/2 c  Water
      2 ts Whole Peppercorns, Pink
      1 ts Mustard Seed
      1    Bay Leaf; bruised
      4    Fresh Thyme Sprigs; bruised
 
  Peel and cut the shallots lengthwise or crosswise into thin slices.
  Set aside. In a small, non-aluminum saucepan, combine the vinegar,
  sugar, water, peppercorns, mustard seed, bay leaf and thyme. Bring to
  a boil over high heat. Reduce the heat to medium and simmer for 2-3
  minutes. Remove from heat and cool.
  
  Using a slotted spoon, pack the shallots into clean, dry jars with
  lids. Ladle in the vinegar mixture, dividing the spices and herbs as
  evenly among the jars as possible. Attach lids. Store the shallots in
  the refrigerator at least a week before using. Will keep for several
  months.
  
  Source: Medford Mail Tribune Posted by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Epicurean Olives
 Categories: Appetizers, Kooknet
      Yield: 2 cups
 
      2 c  Whole Green or Black Olives
      1    Bay Leaf
      2 sm Dried Chile Peppers
      2 tb Capers; drained
     12    Fresh Rosemary Leaves; or
      1 ts Dried Rosemary; crumbled
      2    Cloves Garlic; peeled
      2 tb Celery Leaves; chopped
      1 c  Olive Oil
 
  Press each olive between fingers so marinade will penetrate. Place
  olives in at least a quart-sized jar with top and layer all
  ingredients except oil as you go. Pour in enough oil to cover, cover
  with lid and shake well. Refrigerate 3-4 days, shaking jar several
  times. Remove garlic if olives are to be saved for several weeks. If
  desired, more olives and garlic can be added to mixture.
  
  Source: Medford Mail Tribune, 20 September 1994 Typed by Katherine
  Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Potstickers with Soy, Vinegar and Chile Dipping Sauce
 Categories: Appetizers, Ethnic, Kooknet
      Yield: 6 servings
 
MMMMM--------------------------WRAPPERS-------------------------------
      2 c  All-Purpose Flour; plus more
           -for kneading
      1 c  Boiling Water

MMMMM--------------------------FILLING-------------------------------
  2 1/2 c  Napa Cabbage Leaves; cut
           -into 1" chunks
    1/4    Inch Ginger; peeled
      2    Green Onions; trimmed and
           -cut into 1" lengths
      2 tb Cilantro Leaves
    1/2 ts Salt
    1/4 ts White Pepper
    1/4 ts Sugar
      1 tb Light Soy Sauce
      1 tb Rice Wine
      1 tb Sesame Oil
      2 ts Cornstarch
    1/2 lb Pork Butt; trimmed of fat,
           -cut into 1 1/2" cubes

MMMMM---------------------------TO FRY--------------------------------
      2 tb Peanut Oil
    1/2 c  Chicken Stock; mixed with
  1 1/2 c  Water

MMMMM------------------SOY VINEGAR CHILE SAUCE-----------------------
      4 tb White Vinegar
      2 tb Light Soy Sauce
      3 dr Chile Oil
      1 ts Cilantro; minced
 
  Put flour into a food processor fitted with a metal blade. As soon as
  water comes to a boil, with the machine running, pour down the feed
  tube in a steady stream. Process until dough forms a rough ball and
  pulls away from sides, about 30 seconds. Turn out onto a work
  surface. Flour lightly and knead until dough no longer feels sticky
  and has a firm, smooth consistency, about 2 minutes. Cover and let
  rest while preparing filling.
  
  Put half the cabbage leaves in a food processor. Pulse 4-5 times to a
  coarse mince. Remove. Process remaining cabbage in same manner. Wrap
  cabbage in a towel and squeeze out as much liquid as possible. You
  should have about 1 1/4 cups. Set aside.
  
  With processor running, drop ginger, green onions and cilantro down
  feed tube; process until finely minced, about 15 seconds. Add salt,
  white pepper, sugar, soy sauce, wine, sesame oil and cornstarch;
  pulse to mix. Add pork; process until finely ground, about 20
  seconds. Return cabbage to processor; pulse to mix. Do not puree.
  Remove to a bowl, cover and refrigerate.
  
  Dust dough with flour. Knead 2-3 minute,s or until smooth. Roll out
  to an 1/8" thick sheet. Cut out 4" rounds; keep covered.
  
  Put 1 tb filling in center of a round. Bring sides of round up over
  filling and pinch edge of top of arc to seal. On curved rim of near
  side, make 3 small pleats to the left of center; make 3 pleats in the
  opposite direction along the other side. Pinch pleated side together
  with unpleated side to enclose filling to make a 1/2" flat border on
  top. Set dumpling on flat surface with its pleated side facing away
  from you. Put both thumbs on the smooth side pushing filling forward
  away from you while pulling ends toward you to form a pouch or belly.
  Gently flatten dumpling's bottom to create a platform. Set on a tray,
  cover and refrigerate, or freeze until ready to cook. Repeat, making
  remaining dumplings.
  
  Heat a 9" nonstick skillet over medium-high heat. Add oil and arrange
  8-10 dumplings platform side down in skillet, touching each other in
  a spiral fashion. Fry until bottoms are browned and crusty, about 1
  minute. (Lift one to check.)
  
  Add enough diluted chicken stock to come halfway up dumplings; bring
  to a boil. Reduce to a low boil and cover; cook until liquid has been
  reduced (about 7 minutes.) Gently shake pan from time to time. Pan
  should not be dry before cooking time is up; therefore, add water if
  it reduces too quickly. Remove cover and nudge with a spatula to
  loosen dumplings. Increase heat to high, and fry until pan is dry and
  dumpling bottoms are crisp, about 30 seconds. Invert a 8-9" flat
  plate over potstickers an turn pan upside down. Repeat with remaining
  dumplings.
  
  Combine dipping sauce ingredients together, stir once or twice and
  serve with dumplings.
  
  Per serving: 275 calories, 12 g protein, 32 g carbohydrate, 10 g fat,
  2 g saturated fat, 25 mg cholesterol, 385 mg sodium, 2 g fiber.
  
  Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chinese Potstickers
 Categories: Appetizers, Kooknet, Ethnic
      Yield: 30 dumplings
 
     10 oz Package Frozen Chopped
           -Spinach; thawed
      1 lb Ground Pork
    1/2 c  Green Onions; minced
      3 tb Cilantro; minced
      2 tb Soy Sauce
      2 tb Dry Sherry
      1 tb Fresh Ginger; peeled and
           -grated
      2 ts Sesame Oil
      4 lg Cloves Garlic; minced
      1 pk Potsticker Wrappers
      1    Egg White; lightly beaten
    1/2 c  Vegetable Oil
      2 c  Chicken Broth
           Hot Pepper Oil

MMMMM------------------SESAME-SOY DIPPING SAUCE-----------------------
    1/2 c  Soy Sauce
      2 tb Chinese Black Vinegar
      1 tb Garlic; minced
      1 ts Ginger; minced
      1 ts Sesame Oil
 
  Squeeze all the moisture from the spinach, then combine it with the
  pork, onions, cilantro, soy sauce, sherry, ginger, sesame oil and
  garlic; mix well.
  
  Lay a potsticker wrapper on a potsticker press. Spoon 2 ts filling
  into the center of the wrapper. Brush the edges of the wrapper with
  egg white. Press the two halves of the press together firmly. Gently
  remove the folded and crimped dumpling; lay the dumplings on a flat
  surface, crimped edges up, to form a flat bottom. Repeat with
  remainder of filling and wrappers.
  
  Heat 2 tb oil in a 12" heavy skillet over medium-high heat. Add as
  many potstickers as you can get in the pan without crowding, and cook
  until golden brown on the bottom. Add 1/2 cup of the broth and cover
  the pan immediately (as soon as the broth comes in contact with the
  oil a major amount of splattering and sizzling occurs, so be
  careful.) Reduce the heat to medium-low, and cook the dumplings until
  most of the liquid has been absorbed and the potstickers are nicely
  plumped and a deep golden brown on the bottom.
  
  Remove from heat and keep warm in a 200F. oven while you cook the
  remaining potstickers in the same manner. In a small container,
  combine the dipping sauce ingredients. Serve the sauces in separate
  dishes with the potstickers.
  
  Source: Medford Mail Tribune, 10 January 1995 Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Quick Fruit Cobbler
 Categories: Fruits, Desserts, Microwave, Kooknet
      Yield: 4 servings
 
     21 oz Can Apple, Blueberry, or
           -Cherry Pie Filling
      1 ts Orange or Lemon Peel; grated
    1/4 ts Ground Nutmeg
      2 c  Biscuit Mix
    1/2 c  Milk
      3 tb Butter or Margarine;
           -softened
      2 tb Sugar
    1/4 ts Ground Cinnamon
 
  In a 1 1/2 quart microwave-safe casserole combine pie filling, orange
  or lemon peel and ground nutmeg; stir. Microwave 3-5 minutes,
  stirring every 2 minutes, until hot. Combine all remaining
  ingredients in a medium mixing bowl; beat until moistened; then drop
  by spoonfuls onto hot fruit filling. Microwave on HIGH (100%) 6-8
  minutes or until no longer doughy. Let stand on heat-proof counter
  top to cool slightly, then serve warm with ice cream.
  
  Source: Medford Mail Tribune, 30 August 1994 Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Quiche Pastry
 Categories: Breads, Pies, Kooknet
      Yield: 1 pastry
 
  1 1/2 c  All-Purpose Flour
    1/4 ts Salt
      6 tb Cold Butter; cut into small
           -pieces
      2 tb Vegetable Shortening; cut
           -into small pieces
  4 1/2 tb Ice Water
 
  Place the flour, salt, butter and shortening in a large bowl. Rub the
  flour and fat together until the fat is broken into pieces the size
  of oatmeal flakes. Don't over-blend. Using a pastry knife, add the
  ice water, a little at a time, mixing until it just starts to hold
  together. Press the dough into a roughly shaped ball. Knead it
  briefly into a fairly smooth ball, then sprinkle lightly with flour
  and wrap in a sheet of waxed paper. Chill 1-2 hours in the
  refrigerator. When ready to roll, sprinkle work surface and rolling
  pin with flour and roll the pastry out into a circle 1/8" to 1/4"
  thick.
  
  Butter a 9" pie tin. Place the crust in the pan and press gently to
  line the inside. Crimp edges. To partially bake the shell, line the
  pastry with buttered, lightweight foil. Fill the center with dry
  beans or rice. Bake in the middle level of a preheated 400F for
  about 8-9 minutes or until the pastry seems set. Remove foil and
  beans, prick bottom of the pastry with a fork, and return to oven for
  2-3 minutes.
  
  Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Buttermilk Cloverleaf Rolls
 Categories: Breads, Kooknet
      Yield: 1 1/2 dozen
 
    1/2 c  Butter
      2 c  Buttermilk
      2 pk Dry Yeast
    1/2 ts Baking Soda
      2 tb Sugar
      2 ts Salt
      5 c  Flour
      1    Egg; beaten to mix
 
  Heat the butter and buttermilk until hot. Combine with the yeast and
  let stand 2-3 minutes until the yeast has dissolved. Stir in the
  baking soda, sugar and salt. Gradually stir in flour until the dough
  starts to leave the sides of the bowl. Knead the dough on a floured
  work surface, adding more flour if sticky, until smooth and elastic,
  about 10 minutes. Shape the dough into a ball, put in a buttered
  bowl, and turn so that it is buttered all over.
  
  Cover and let rise until double in bulk, about 45 minutes. Butter
  three 6 cup muffin tins. Punch the dough down. Divide into 18
  portions; ten form each into 3 balls. Put 3 balls into each muffin
  cup. Cover and let rise until double in size, about 30 minutes. Heat
  the oven to 400F. Brush the tops of rolls with egg. Bake until the
  rolls are browned, 15-20 minutes.
  
  Source: Unknown Typed by Katherine Smith Kook-Net: The Shadow Zone IV
  ~ Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Paris Brest
 Categories: Desserts, Kooknet
      Yield: 8 servings
 
MMMMM----------------------CREAM PUFF SHELL---------------------------
      1 c  Water
    1/2 c  Unsalted Butter; cut into
           -pieces
  1 1/2 ts Orange Rind; grated
    1/2 ts Salt
      1 c  All-Purpose Flour
      4    Eggs

MMMMM--------------------ORANGE CREAM FILLING-------------------------
      2 c  Heavy Cream
    1/2 c  Powdered Sugar
      2 tb Orange Liqueur

MMMMM-----------------------CARAMEL GLAZE----------------------------
      1 c  Sugar
    1/3 c  Water
      2 tb Orange Juice
 
  Grease and flour 2 cookie sheets. Using cake pan as guide, draw an 8"
  circle in center of one cookie sheet. Combine water, butter, rind and
  salt in saucepan. Bring to a boil. Remove from heat. Immediately beat
  in flour with wooden spoon. Return to low heat; continue beating
  until mixture forms a ball, leaving side of pan. Remove from heat.
  
  Add eggs one at a time, beating well after each addition; beat until
  shiny. Scrape into a large pastry bag fitted with a 3/4" plain tip.
  Holding bag at a 45 angle, pipe ring over circle outline. Pipe
  another ring next to first on inside of circle. Lastly, pipe on top
  of two, covering seam. With remaining dough, pipe small puffs on
  second cookie sheet.
  
  Bake in a preheated 400F. oven for 40 minutes or until top is
  browned and crisp. Cut small slit in puffs and several slits in large
  ring. Cool on wire rack. Cut ring and individual puffs in half
  horizontally. Reserve. Beat cream in large bowl until soft peaks
  form. Gradually beat in powdered sugar until peaks form. Mix in
  liqueur. Refrigerate.
  
  Combine sugar, water and orange juice in a small saucepan over
  moderate heat; stir until sugar is dissolved. Bring to a boil; cook
  without stirring until light amber and candy thermometer registers
  350F. Set pan in larger pan of cold water until temperature
  registers 240F. Place bottom of ring on serving plate. Spoon filling
  into bottom halves of small puffs. Spoon remaining filling into
  bottom of large ring. Using fork, dip outside of tops of small puffs
  into glaze; place on rack to set. Place top on large ring. Place
  glazed tops on small puffs; set on top of filled ring. With small
  spoon, drizzle glaze over ring. Serve immediately.
  
  Source: Unknown Typed by Katherine Smith Kook-Net: The Shadow Zone IV
  ~ Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tomato with Pesto
 Categories: Side dishes, Kooknet
      Yield: 4 servings
 
      1    Clove Garlic
      2 tb Pine Nuts
    2/3 c  Firmly Packed Basil Leaves
    1/3 c  Virgin Olive Oil
      3 tb Parmesan Cheese; grated
           Salt
           Black Pepper
      3    Tomatoes
      1 tb Olive Oil
 
  Using a blender or food processor, finely chop garlic and pine nuts.
  Add basil and chop finely. With processor going, add virgin olive oil
  in a slow, steady stream. Mix in Parmesan cheese and season to taste
  with salt and black pepper. Slice tomatoes in 1/2" thick slices and
  drizzle with olive oil; season to taste with salt and black pepper.
  Top each tomato slice with 2 ts pesto and serve the remainder on the
  side.
  
  Per serving: 244 calories, 3 g protein, 5 g carbohydrate, 25 g fat, 4
  g saturated fat, 2 mg cholesterol, 55 mg sodium, 1 g fiber.
  
  Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pumpkin and Chickpea Soup
 Categories: Soups, Vegetables, Kooknet
      Yield: 6 servings
 
      2 tb Corn Oil
      3 md Onions; chopped
    1/2 lb Dried Chickpeas; soaked
           -overnight in water, drained
           -and chopped in a food
           -processor
      2 lb Pumpkin; chopped
      2 tb Honey
    1/2 ts Salt
    1/4 ts White Pepper
      8 c  Water
      2 tb Flour; dissolved in
    1/4 c  Water
 
  Heat oil in pan and stir-fry onions until they turn golden. Add
  chickpeas, pumpkin, honey, salt and pepper, and stir-fry mixture over
  moderate heat for 5 minutes. Add water, bring to a boil and cook over
  moderate heat for 30 minutes. Add flour mixture for thickening and
  simmer over low heat for 15 minutes more. Serve hot.
  
  Source: Medford Mail Tribune, 30 August 1994 Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Onion, Cheese and Bacon Quiche
 Categories: Main dish, Cheese/eggs, Meats, Kooknet
      Yield: 1 quiche
 
      2 lb Yellow Onions; chopped
      3 tb Butter
  1 1/2 tb Flour
      3    Eggs
    2/3 c  Half-And-Half
      1 ts Salt
      1 pn Nutmeg
      4 sl Bacon; cooked crisp and
           -crumbled
    3/4 c  Swiss Cheese; grated
      1    9" Partially Cooked Pastry
           -Shell
 
  Saute the onions in a heavy skillet with the butter over very low
  heat, stirring occasionally until they are extremely tender and a
  golden yellow. This will take about an hour. Sprinkle with the flour,
  mix well, and continue to cook slowly for another 3 minutes or so.
  Remove from heat and allow to cool.
  
  Whisk together the eggs and cream in a bowl. Blend in the salt,
  pepper and nutmeg. Arrange the onions in the bottom of the pastry
  shell, then sprinkle on the bacon pieces. Pour the egg custard over
  the onions and sprinkle on the cheese. Bake in the upper third of a
  375F oven for 25-30 minutes, or until the quiche has puffed and
  browned.
  
  Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sweet and Sour Sesame Pork Chops
 Categories: Meats, Main dish, Microwave, Kooknet
      Yield: 6 servings
 
    1/2 c  Light Brown Sugar; packed
      3 tb Flour
      6    Pork Chops; about 1/2" thick
    1/2 c  Water
    1/3 c  Vinegar
    1/4 c  Soy Sauce
      2 tb Honey
    1/2 ts Sesame Oil
      1 md Onion; chopped
      1 sm Green Pepper; chopped
      2 ts Toasted Sesame Seeds
 
  Combine brown sugar and flour; dredge pork chops in mixture. Arrange
  chops in a 12 x 8" microwave-safe baking dish. Sprinkle with
  remaining flour mixture. In a small mixing bowl combine water,
  vinegar, soy sauce, honey and sesame oil. Beat with wire whisk; pour
  over pork chops. Add onion and green pepper.
  
  Cover dish with wax paper and microwave 40-50 minutes, or until pork
  chops are tender, turning and rearranging chops after 20 minutes. Let
  stand, covered, 5 minutes before serving. Sprinkle with toasted
  sesame seeds.
  
  Source: Medford Mail Tribune, 20 September 1994 Typed by Katherine
  Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Roast Pork Loin with Zucchini and Rosemary
 Categories: Main dish, Meats, Kooknet
      Yield: 4 servings
 
     12 lg Cloves Garlic
      1    6" branch Rosemary; or
      4 tb Dried Rosemary; crumbled
      2 ts Black Peppercorns; cracked
           Salt
    1/8 ts Cayenne Pepper
      3 lb Boneless Pork Loin; rolled
           -and tied
  1 1/2 lb Small Zucchini; cut into
           -1/2" thick coins
           Cracked Black Pepper
      1 tb Olive Oil
    1/2 c  White Wine
 
  Mash garlic cloves by smashing them with the side of a French chef's
  knife. Strip the rosemary needles from the stem and add them to the
  garlic along with the cracked peppercorns, cayenne pepper and salt.
  Rub this mixture over the outside of the meat.
  
  Preheat the oven to 400F. Spray a baking pan with nonstick cooking
  spray. Place the loin in the prepared baking pan. Roast the pork in
  the oven until it begins to brown, about 20 minutes. Then, add 1/2
  cup water to the pan and turn the meat over, using tongs.
  
  Meanwhile, toss the zucchini coins with salt and pepper to taste,
  then with olive oil to coat. Add the zucchini to the bottom of the
  roasting pan the last 30 minutes of roasting time. Roast the meat
  about 1 1/2 hours total, or until it has reached an internal
  temperature of 170F., adding 1/4 cup water at a time every 20
  minutes or so when the pan becomes dry.
  
  Remove cooked meat to a board and let cool 10-15 minutes. Meanwhile,
  remove any excess fat from the roasting pan. Add 1/4 cup wine to the
  pan and boil , deglazing the pan, scraping up the bottom bits and
  making a sauce. Adjust seasonings with salt and pepper.
  
  To serve, arrange zucchini in a bed on a warmed platter. Slice the
  meat into 3/4" thick slices and fan these out over the zucchini.
  Spoon the sauce over all and serve.
  
  Source: Medford Mail Tribune, 17 May 1994 Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Roasted Tomato and Rice Salad
 Categories: Side dishes, Salads, Kooknet
      Yield: 4 servings
 
      2    Tomatoes
      3 c  White or Brown Rice; cooked

MMMMM--------------------------DRESSING-------------------------------
    1/3 c  Olive Oil
    1/4 c  Wine Vinegar
      1    Lemon; juice of
    1/4 c  Parsley; chopped
           Salt
           Pepper
 
  Roast the tomatoes  over the high flame of a gas range or a broiler.
  Turn every 20 seconds, so skins blister evenly. Peel by running under
  cold water and rubbing with your fingers. Chop the tomatoes coarsely
  and toss with warm rice. Mix the dressing ingredients together and
  toss with the rice and tomatoes. Season with salt and pepper to taste.
  
  Per serving: 349 calories, 4 g protein, 42 g carbohydrate, 19 g fat,
  3 g saturated fat, 7 mg sodium, 4 g fiber, no cholesterol.
  
  Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Quiche Lorraine ala Katherine
 Categories: Main dish, Cheese/eggs, Kooknet
      Yield: 6 servings
 
      1    9" Quiche Pastry
      6 sl Cooked Bacon; crumbled
  1 1/4 c  Swiss Cheese; grated
    1/4 c  Parmesan Cheese; grated
      3    Eggs; beaten
  1 1/2 c  Half-And-Half
    1/2 ts Salt
    1/4 ts Pepper
    3/4 c  Onion; chopped
      1 tb Rendered Bacon Fat; use
           -drippings from cooking
           -bacon
 
  SAute onion until tender. Place bacon, onion and cheeses in pie shell.
  Blend together eggs, cream, salt and pepper. Pour over mixture in
  quiche shell. Bake at 375F. for 45 minutes, or until mixture is firm
  and light brown.
  
  Source: Shelby Smith of Stinson Beach, Ca Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bananas au Gratin
 Categories: Fruits, Desserts, Low-cal, Kooknet
      Yield: 8 servings
 
      1 pt Cottage Cheese
      2 tb Sugar
      1 ts Vanilla Extract
      1 ts Lemon Rind; freshly grated
      1 ts Lemon Juice
      4    Bananas
      4    Graham Cracker Squares;
           -crumbled
           Ground Cinnamon
 
  Combine cottage cheese, sugar, vanilla lemon rind and lemon juice in
  food processor; blend until smooth. Spread blended cheese mixture in
  a shallow 7 x 12" glass baking dish or put 1/4 cup mixture in
  individual au gratin dishes. Thinly slice bananas and spread slices
  evenly on top of cheese mixture. If using individual dishes, put half
  a sliced banana on top of each serving. Sprinkle top evenly with
  Graham cracker crumbs and sprinkle lightly with cinnamon. Place under
  broiler until hot and lightly browned.
  
  Per Serving: 120 calories, 3 mg cholesterol, 1 g fat, 277 mg sodium.
  
  Source: San Francisco Examiner Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fruit Kebabs ala Kooknet
 Categories: Fruits, Desserts, Low-cal, Kooknet
      Yield: 6 servings
 
    1/2    Pineapple; peeled and cored
      5    Apricots
    1/4 lb Cherries
      1 tb Butter
      1 ts Sugar
 
  Cut the pineapple into slices and then into wedges. Quarter the
  apricots. Pit the cherries. Heat the broiler. Thread the fruit onto 6
  skewers. Melt the butter and brush on the fruit. Sprinkle with the
  sugar. Broil the kebabs about 8 minutes, turning the skewers several
  times. Serve with warm chocolate sauce and cookies, if you like.
  
  Per Serving: 68 calories, 1 g protein, 2 g fat, 1 mg sodium, 12 g
  fiber.
  
  Source: Unknown Typed by Katherine Smith Kook-Net: The Shadow Zone IV
  ~ Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tropical Fruit Salad
 Categories: Fruits, Salads, Kooknet
      Yield: 4 servings
 
      1    Mango; halved and cut along
           -the pit, peeled and cut
           -into 1/2" cubes
      1    Papaya; halved, seeds
           -removed, cut into wedges,
           -peeled and cut into 1/2"
           -cubes
      1    Asian Pear; quartered, cored
           -peel left on, cut into
           -1/2" cubes
      1    Kiwi; quartered and peeled,
           -cut into 1/2" cubes
      1 ts Sugar
      1 ds Ground Cinnamon
 
  Combine mango, papaya, Asian pear and kiwi in a large bowl. Sprinkle
  with sugar and cinnamon and toss to coat. Let stand at room
  temperature until ready to serve.
  
  Source: San Francisco Examiner Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Biscuits
 Categories: Breads, Kooknet
      Yield: 16 biscuits
 
      2 c  -minus
      1 tb All-Purpose Flour
    1/2 ts Salt
  2 1/2 ts Baking Powder
    1/4 c  Cold Butter; cut in 4-5
           -pieces
    3/4 c  Cold Milk
 
  Heat the oven to 450F. Combine the dry ingredients in a large shallow
  bowl, stirring with a wire whisk to be sure they are thoroughly
  combined. Using your fingertips or a pastry blender, work in the
  butter until the mixture is the texture of coarse cornmeal.
  
  Make a well in the center and pour the milk in all at once. Stir the
  dough together as quickly as possible, using only 8-10 strokes, then
  turn out onto a lightly floured surface and knead 5-6 times, just
  until barely smooth. It should be soft but not sticky.
  
  Gently roll or pat dough out 1/2" thick. Cut circles with a biscuit
  cutter or use a sharp knife to cut the dough into squares. Set them
  on an ungreased baking sheet, well separated for crisp biscuits,
  close together for soft-sided ones, and bake for 12-15 minutes, or
  until well-risen and brown. Serve hot from the oven.
  
  Source: San Francisco Examiner Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Streams' Stout Marinade for Steaks
 Categories: Main dish, Meats, Kooknet, Sauces
      Yield: 1 recipe
 
     16 oz Bottle Stout Ale
      1 c  Soy Sauce
    1/2    Green Onion; chopped
      2 tb Brown Sugar; (about)
      1 tb Ground Garlic
      2 ts Ground Black Pepper
      2 tb Worcestershire Sauce
      2 tb Honey
 
  Blend all ingredients together; check seasoning. Marinade steak and
  grill or broil.
  
  Source: Streams, an Oregon Eatery
  :       1841 Barnett Road
  :       Medford, OR 97504
  :       (503) 776-9090
  
  Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson
  Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rancho Beans
 Categories: Side dishes, Kooknet
      Yield: 6 servings
 
      1 lb Pinto or Pink Beans
      1    Ham Hock
      1    Onion; chopped
      2    Cloves Garlic; minced
      3 ts Pure Chile Powder
           Salt
           Black Pepper
 
  Pick over beans for debris; rinse well and drain. Place in a 4 quart
  pot and add water to cover. Bring to a boil, simmer 3 minutes. Remove
  from heat, cover, and let soak for at least 4 hours.
  
  Pour off water. Add 5 cups fresh water, or just enough to cover beans.
  Bring to a simmer, then reduce heat to maintain a gentle bubbling.
  Add ham bone, onion and garlic. Partially cover (a whisper of steam
  should escape.) Cook 2 1/2 to 3 hours, or until beans are not
  sticking; give them a stir. Keep a kettle with hot water on stove --
  if cooking liquid drops below the level of the beans, add no more
  than 1/2 cup water.
  
  When beans are tender, add chile powder, salt and pepper. Simmer 30
  minutes longer. Scoop out 2 cups beans with a little cooking liquid.
  Roughly puree in blender on low speed. Stir puree back into beans and
  cook for a few minutes, stirring, until beans have thickened.
  
  Per serving: 200 calories, 12 g protein, 38 g carbohydrate, 1 g fat,
  4 mg sodium, 16 g fiber, no cholesterol.
  
  Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Posole #2
 Categories: Meats, Stews, Main dish, Kooknet
      Yield: 10 servings
 
      2 lb Dried Hominy
      1 lb Lean Pork of Beef Stew Meat
      3 lb Pork Spareribs
      1 lb Smoked Pork Shanks
      1    Beef Bouillon Cube
      1    Chicken Bouillon Cube
      2    Heads Garlic; unpeeled and
           -unseparated; each cut in
           -half crosswise
      3    Onions; chopped
      3    Bay Leaves
      1 ga Water
      1    Chicken

MMMMM-------------------------CONDIMENTS------------------------------
      1    Onion; chopped
           Oregano Leaves
      1    Cabbage; thinly sliced
      1 bn Radishes; julienned
      3    Limes; cut into wedges
      4 oz Bacon; cooked until crisp,
           -diced
      1 bn Cilantro; chopped
           Salsa
           Jalapeno Peppers; chopped
 
  Soak hominy in enough water to cover for 8 hours to overnight. Drain.
  Place in a large pot with water to cover; simmer 2 to 3 hours, or
  until tender. Taste as you go since some posole cooks quicker than
  others.
  
  Combine the meats, bouillon cubes, garlic, onions, bay leaves and
  water in a large pot. Bring to a boil, then reduce heat to a low
  simmer. Spoon off any scum that comes to the top. Cook over low heat
  for about 2 hours, then add the chicken. Simmer for another 1 1/2 to
  2 1/2 hours, or until the meats are very tender, the chicken tender
  but not falling apart, and the broth extremely flavorful. About 30
  minutes before the broth is ready, add the hominy.
  
  Serve the posole in bowls; a few big spoonfuls of hominy, the rich
  broth, a chunk or two of the various meats. Have an array of
  condiments on the table for each diner to add to his bowl.
  
  Per serving, 750 calories, 54 g protein, 48 g carbohydrate, 37 g fat,
  13 g saturated fat, 173 mg cholesterol, 621 mg sodium, 3 g fiber.
  
  Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Charcoal-Grilled Leeks with Romesco Sauce
 Categories: Vegetables, Side dishes, Kooknet
      Yield: 6 servings
 
MMMMM---------------------------LEEKS--------------------------------
      3 bn Young Leeks; trimmed of all
           -but 2-3" of the green part
    1/2 c  Olive Oil

MMMMM---------------------------SAUCE--------------------------------
    1/2 tb Olive Oil
      1 sl White Bread
    1/4 c  Whole Almonds; toasted
    1/8 ts Red Pepper Flakes
      1 sm Clove Garlic; chopped
      1 md Red Bell Pepper; cored,
           -seeded and cut up
    1/4 lb Ripe Tomatoes
    1/8 ts Paprika
    1/8 ts Salt
    1/4 ts Ground Black Pepper
    1/8 c  Red Wine Vinegar
    1/4 c  Extra-Virgin Olive Oil
 
  Heat 1/2 tb oil in a small skillet and, over medium heat, fry the
  bread slice until golden on both sides. Grind the toasted almonds
  finely in a food processor, together with the bread, pepper flakes
  and garlic. Add the red pepper, tomatoes, paprika, salt and pepper,
  puree to form a smooth paste. Whirl in the vinegar. With the motor
  running, add the oil slowly in a thin stream. Taste for seasoning.
  Reserve.
  
  Cut the leeks in half lengthwise down to within 1" of bottom, or root
  end. Rub them quite generously with olive oil and cook them over a
  covered charcoal grill until they are very tender or golden.
  Depending on their size and cooking method, they may take from 30-60
  minutes. Turn occasionally while cooking. Serve the leeks warm with
  Romesco sauce on the side.
  
  Source: San Francisco Image Magazine Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lasagna with Spinach, Wild Mushrooms and Three Cheeses
 Categories: Italian, Kooknet, Main dish
      Yield: 8 servings
 
      1 lb Lasagna Noodles
      3 tb Olive Oil
      2    Cloves Garlic; finely
           -chopped
      3    Shallots; finely chopped
    3/4 lb Button Mushrooms; chopped
    1/2 lb Shiitake Mushrooms; chopped
    1/4 c  Butter
    1/4 c  All-Purpose Flour
      3 c  Milk
    1/2 c  Gorgonzola Cheese; crumbled
  1 1/2 c  Parmesan Cheese; grated
           -divided
      2 tb Tomato Paste
           Salt
           Pepper
     30 oz Frozen Chopped Spinach;
           -thawed and squeezed dry
  1 1/2 c  Ricotta Cheese
      3 lg Eggs; lightly beaten
  1 1/2 ts Dried Basil
    1/8 ts Ground Nutmeg
 
  Cook lasagna noodles according to package instructions; set aside.
  Place oil in large, heavy skillet over medium heat. Add garlic and
  shallots; cook, about 5 minutes, until soft. Add mushrooms; cook
  until liquid is evaporated, about 10 minutes. With slotted spoon,
  transfer to a large bowl and reserve.
  
  Melt butter in skillet, blend in flour and cook for 2 minutes,
  stirring constantly. Gradually whisk in milk; bring to a simmer.
  Cook, stirring, until sauce thickens, about 5 minutes. Stir in
  Gorgonzola, 1/2 cup Parmesan cheese and the tomato paste. Continue
  cooking and stirring until the cheese is melted. Stir half the
  mushroom mixture into sauce. Add salt and pepper to taste. Remove
  from heat and reserve.
  
  In a large mixing bowl, combine spinach, ricotta, 3/4 cup Parmesan
  cheese, eggs, basil, nutmeg, salt and pepper to taste with remaining
  mushroom mixture; stir to blend. Preheat oven to 375F. Spread a thin
  layer of sauce on bottom of a 2 quart casserole of deep baking dish.
  Place layer of noodles over sauce. Spoon layer of spinach/mushroom
  filling over noodles and top with sauce. Repeat layers, ending with
  noodles and a thin layer of sauce. Sprinkle remaining 1/4 cup
  Parmesan cheese over top. Bake 35-40 minutes or until browned and
  bubbly.
  
  Source: Medford Mail Tribune, 7 December 1993 Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fruit Salad with Chiles and Lime
 Categories: Fruits, Salads, Kooknet
      Yield: 10 servings
 
    1/2 sm Watermelon
    1/2    Honeydew Melon
    1/2    Cantaloupe
      1 sm Pineapple
      2    Red Serrano Chiles; sliced
           -very thinly
      1    Lime;juice and zest of
 
  Seed melons, cut flesh into bite-sized pieces and place them in a
  bowl. Cut pineapple from its rind, remove core and cut flesh into
  bite-sized pieces. Add pineapple, chiles and lime zest to bowl and
  toss well. Drizzle lime juice over fruit and toss again. Cover bowl
  with plastic wrap and refrigerate for at least half an hour. Taste
  and add a little lime juice if necessary. Serve cold.
  
  Source: Medford Mail Tribune, 23 August 1994 Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hot Curried Fruit
 Categories: Fruits, Side dishes, Kooknet
      Yield: 12 servings
 
     12    Ripe Pears
  3 1/2 c  Sugar
      3 sm Cinnamon Sticks
     10    Whole Cloves
      2    Lemons; juice of
     12    Oranges
      1    Winter Melon
      1 bn Red Grapes; cut into small
           -clusters
      1    Lemon; sliced
      1 tb Curry Powder
    1/2 c  Crystallized Ginger;
           -julienned
 
  Peel pears, leaving stems intact. Place them in a large, nonaluminum
  pot with enough water to cover. Add sugar, spices and lemon juice.
  Cover pears with a round of wax paper cut to fit interior of pot.
  Bring to a boil, reduce to simmer and cook until pears can be easily
  pierced with a knife.
  
  Slice away skin and pith from oranges. Remove pears to a serving bowl
  and add enough syrup to cover. Place oranges in cooking liquid and
  simmer for 15 minutes or until tender. Peel and seed melon. Cut into
  long, 1" wide strips. Add melon strips to the poaching oranges and
  simmer for 5 minutes. Remove to serving bowl. Add grapes and lemon
  slices to poaching liquid and simmer for 3 minutes. Remove to bowl.
  
  Add curry powder to liquid and  whisk to dissolve. Cook syrup until
  reduced by half. Strain through a double thickness of dampened
  cheesecloth. Drain away any juices that have collected in serving
  bowl and pour syrup over fruits. Serve fruit with a little of the
  crystallized ginger sprinkled over each portion.
  
  Source: Medford Mail Tribune, 23 August 1994 Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Potato Latkes #2
 Categories: Jewish, Kooknet, Main dish
      Yield: 12 latkes
 
      4 md Potatoes; peeled and
           -shredded
      1 sm Onion; finely grated
      2    Eggs
      2 tb Flour
    1/2 ts Baking Powder
    1/2 ts Salt
    1/4 ts Pepper
           Vegetable Oil
           Applesauce
           Sour Cream
 
  Soak potatoes in ice water. Squeeze dry. Combine potatoes and onion
  in a large bowl. Mix in eggs, flour, baking powder and seasonings.
  Drop by 2 tb into lightly oiled, hot skillet, spreading to flatten
  into discs with tines of a fork. Cook until golden on both sides.
  Drain on paper towels. Serve with applesauce and sour cream.
  
  Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Whole Flounder with Herb Marinade
 Categories: Fish, Main dish, Barbeque, Kooknet
      Yield: 2 servings
 
      3 tb Olive Oil
      2 tb Fresh Herbs; chopped
      1 ts Garlic; minced
    1/4 ts Salt
           Ground Pepper
      2 lb Flounder
 
  Combine oil, herbs, garlic, salt and pepper; set aside for up to 2
  hours. Dress or pan-dress the fish the fish, rinse well, and pat dry.
  Slash the thicker part of both fillets with 1 or 2 shallow diagonal
  cuts through the skin and into the meat. Set aside 1 tb marinade and
  rub the rest all over the surface of the fish and into the cuts. Set
  aside on a plate for 15 minutes.
  
  Build a medium-hot fire in a charcoal grill. Oil the grill rack and
  place fish dark-skin side down. Grill 4 minutes, or until skin
  releases easily from grill. Turn, baste with any marinade remaining
  on the plate, and continue grilling until a thin skewer easily
  penetrates thickest part of the fish, another 2-4 minutes.
  
  Per Serving: 305 calories, 51 g protein, 10 g fat, 2 g saturated fat,
  131 mg cholesterol, 327 mg sodium, no fiber, no carbohydrate.
  
  Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Avocado Tomato Salsa
 Categories: Sauces, Kooknet
      Yield: 1 1/2 cups
 
      2 md Avocados; cut into small
           -cubes
      1 lg Tomato; cut into small cubes
    1/3 c  Onions; minced
      1    Lime; juiced
      1 ts Vietnamese Sweet Chile
           -Pepper Sauce
      2 tb Sake
  1 1/2 tb Oil
      1 ts Cilantro; chopped
    1/3 c  Green Onion; finely sliced
      2 ts Ginger; minced
 
  Mix all ingredients together carefully.
  
  Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fresh Fruit with Vanilla Sauce
 Categories: Desserts, Kooknet
      Yield: 20 servings
 
      8    Bananas; peeled and cut into
           -1/4" slices
      5    Bartlett Pears; stemmed
           -cored, cut into small
           -chunks
           Sugar
      1 qt Vanilla Ice Cream; melted
      2 c  Pecans; chopped
 
  Combine the banana slices and pear chunks in a large bowl. If
  necessary, sweeten the fruit with sugar to taste, then toss to
  combine well. Spoon the fruit into individual serving bowls. Serve
  with melted ice cream and with a sprinkling of chopped nuts on top.
  
  Per Serving: 205 calories, 4 g protein, 23 g carbohydrate, 12 g fat,
  3 g saturated fat, 18 mg cholesterol, 22 mg sodium, 2 g fiber.
  
  Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cranberry-Orange Marmalade
 Categories: Jelly/jam, Kooknet, Fruits
      Yield: 4 jars
 
      1 c  Sugar
    1/2 c  Water
    1/8 ts Ground Cloves
      1 c  Cranberries
      3 c  Orange Marmalade
    1/3 c  Grand Marnier
      3 tb Orange Peel; grated
      2 tb Brandy
 
  Cook sugar, water and cloves in a heavy small saucepan over low heat,
  stirring until sugar dissolves. Increase heat and bring to a boil. Add
  cranberries. Simmer until cranberries are soft but retain shape,
  stirring occasionally, about 4 minutes. Cool slightly.
  
  Bring marmalade, Grand Marnier, orange peel and brandy to boil in a
  heavy medium saucepan. Boil until mixture registers 220F. on candy
  thermometer, stirring occasionally, about 20 minutes. Cool slightly.
  Using a slotted spoon, transfer cranberries from cooking liquid to
  marmalade. Mix gently. Spoon into 1 cup jelly jars. Seal tightly.
  Cool completely.
  
  Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rancho Mesilla Mantequilla
 Categories: Sauces, Kooknet, Mexican
      Yield: 3 /4 cup
 
      4 oz Butter; softened
      3    Cloves Garlic; minced
      3 ts New Mexican Red Chile Powder
      4 ts Chipotles en adobo; pureed
      3 tb Toasted Chopped Pecans
      1 tb Gold Tequilla
      1 tb Cilantro; minced
    1/2 ts Salt
 
  Combine all ingredients in a blender and puree. This is good over
  grilled chicken, fish or steamed squash.
  
  Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bourbon Spoonbread
 Categories: Desserts, Breads, Kooknet
      Yield: 6 servings
 
      2 c  Milk
      1 c  White Cornmeal
    1/2 c  Butter; softened
    1/2 ts Salt
      1 tb Sugar
      1 ts Baking Powder
      4 lg Eggs; separated
  4 1/2 ts Bourbon
 
  Preheat oven to 350F. In saucepan, scald milk, heating until bubbles
  form from around edges of pan; then stir in cornmeal, beat thoroughly
  with spoon and cook over low heat until thick. Remove from heat, add
  butter, sugar, salt and baking powder and beat well until butter has
  melted. Set aside to cool.
  
  In a small bowl, beat egg yolks and stir them into cooled corn bread
  mixture. In another bowl, beat egg whites until stiff peaks form,
  fold them into mixture, add bourbon and mix lightly. Pour mixture
  into a medium-sized casserole or baking dish and bake until a straw
  inserted into middle comes out clean, about 40 minutes.
  
  Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Individual Fruitcakes
 Categories: Cakes, Desserts, Microwave, Kooknet
      Yield: 4 servings
 
      7 tb Unsalted Butter
      4 oz Pitted Dried Cherries;
           -coarsely chopped
    3/4 c  Orange Liqueur
      4 oz Dried Apricots
      2 oz Dried Pineapple; broken up
    1/2 c  Cake Flour
    1/4 c  Firmly Packed Light Brown
           -Sugar
      2 tb Crystallized Ginger; finely
           -chopped
    1/4 ts Ground Nutmeg
      1 pn Ground Cloves
      2    Eggs
    2/3 c  Pecans; coarsely chopped
 
  Grease four microwave-safe 1 to 1 1/2 cup glass or ceramic molds or
  bowls with 1 tb butter. Line bottom of molds with waxed paper. Grease
  paper. Combine cherries and liqueur in microwave-safe 4 cup glass
  measure. Reserve. Combine apricots, pineapple, and 2 ts flour in a
  food processor. Pulse with on/off motion until coarsely chopped. Stir
  into cherry mixture. Cover measure tightly with microwave-safe
  plastic. Microwave on HIGH (100%) for 3 minutes. Carefully prick
  plastic to release steam. Carefully uncover. Drain through strainer,
  reserving fruit and syrup separately.
  
  Place remaining flour, butter, sugar, ginger, nutmeg and cloves in
  food processor. Pulse with on/off motion to combine. Add eggs. Whirl
  just until smooth. Scrape mixture into a large bowl. Stir in nuts and
  reserved fruit. Divide batter evenly among prepared molds. Cover each
  tightly with microwave-safe plastic wrap. Place bowls around inside
  edge of microwave carousel. Microwave on HIGH (100%) for 4 minutes
  and 30 seconds. Carefully prick plastic to release steam. Carefully
  uncover.
  
  Turn cakes onto a large plate and let cool slightly. Carefully remove
  waxed paper. Brush reserved syrup over cakes as they cool. When
  completely cool, wrap cakes in plastic warp. Store in refrigerator
  and use within 2 weeks.
  
  Per cake: 779 calories, 7 g protein, 35 g fat, 98 g carbohydrate, 61
  mg sodium, 161 mg cholesterol.
  
  Exchanges: 2 starch/bread, 4 1/2 fruit, 7 fat.
  
  Source: Unknown Typed by Katherine Smith Kook-Net: The Shadow Zone IV
  ~ Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Shiitke and Porcini Posole
 Categories: Main dish, Chin/japan, Kooknet
      Yield: 4 servings
 
     20    Dried Shiitake Mushrooms;
           -stemmed, caps broken into
           -4-6 pieces
    1/2 oz Dried Porcini Mushrooms
      1 qt Hot Meat Broth; such as
           -pork, beef, chicken, duck
           -or a combination
      2 c  Cooked Hominy
           Salsa
           Salt
           Black Pepper
           Slices of Jack Cheese
 
  Combine the mushrooms and hot broth in a saucepan. Cover and let sit
  until softened, 15-20 minutes. when the mushrooms are soft, add the
  hominy and salsa to taste. Simmer 15-25 minutes, or until the flavors
  are melded. Season to taste with salt and pepper and serve right
  away, either as is or ladled over a slab of Jack cheese.
  
  Per serving: 130 calories, 8 g protein, 26 g carbohydrate, 4 mg
  sodium, 4 g fiber, no fat, no cholesterol.
  
  Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Trailblazin' Beef Soup
 Categories: Soups, Main dish, Kooknet
      Yield: 8 servings
 
      6 tb Olive Oil
      2 lb Chuck Pot Roast; trimmed and
           -cut into 1" cubes
      1 ts Garlic Powder
      2 ts Ground Cumin
      2 lg Onions; each cut into 8
           -pieces
      5 c  Beef Stock
      3 c  Water
      4 lg Cloves Garlic; minced
      9    Red Potatoes; halved
      4    Ears Corn; each cut into
           -4 pieces
      3    Carrots; peeled and cut into
           -1" chunks
      2 md Zucchini; cut into 1" pieces
    1/2 c  Cilantro; coarsely chopped
      1 ts Salt
    1/2 ts Pepper
 
  Heat 3 tb of the oil in a large skillet. Add meat, garlic powder and
  cumin; stir-fry until meat is well browned. Remove with a slotted
  spoon to an 8 quart stock pot.
  
  Heat remaining 3 tb oil in th pan; add onion and saute until soft.
  Transfer to the pot. Add remaining ingredients, bring to a boil.
  Cover, reduce heat and simmer 1 hour or longer. Serve with flour
  tortillas or cornbread.
  
  Per serving: 355 calories, 22 g protein, 37 g carbohydrate, 14 g fat,
  3 g saturated fat, 41 mg cholesterol, 335 mg sodium, 4 g fiber.
  
  Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vietnamese Pork "Spaghetti Sauce" Over Rice
 Categories: Meats, Ethnic, Kooknet, Main dish
      Yield: 6 servings
 
      1 tb Vegetable Oil
  1 1/2 lb Ground Pork
  1 1/2 tb Sugar
  4 1/2 tb Vietnamese Style Fish Sauce
  1 1/2 tb Lime Juice
      2    Serrano Chiles; seeded and
           -chopped
    1/4 c  Garlic; chopped
  1 1/2 c  Shallots; chopped
    1/2 ts Black Pepper
      5 lg Tomatoes; seeded and chopped
    1/4 c  Tomato Paste
  1 1/2 c  Chicken Stock
           Coriander Leaves
           Hot Steamed Rice
 
  Pour oil into a saucepan and place over high heat. Add pork and saute
  until lightly browned, about 5 minutes, breaking up lumps. Add sugar,
    1 1/2 tb fish sauce, the lime juice and chiles. Cook 1 minute. Set
  aside in a bowl.
  
  Put garlic, shallots, pepper and more oil if needed into the
  saucepan; fry over medium heat until fragrant. Add tomato and cook
  until reduced to a slightly lumpy sauce, about 5 minutes. Add pork,
  tomato paste, remaining fish sauce and chicken stock; simmer 10
  minutes. Garnish with coriander. Serve over hot steamed rice.
  
  Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cup Tamales with Vera Cruz Flavors
 Categories: Meats, Main dish, Kooknet, Mexican
      Yield: 4 servings
 
      2 c  Hominy; cooked
    1/3 c  Lard; or Vegetable
           -Shortening
      2 ts Mild Chile Powder
      1 ts Salt
           Leftover Cooked Pork, Beef
           -and/or Chicken; diced
      2 tb Salsa
           Marinade from canned
           -chipotles en adobo
      1    Tomato; diced
           Cilantro; chopped
      5    Raisins
      3    Green Olives; chopped
           Cinnamon
           Ground Cumin
 
  Combine hominy, lard, chile powder and salt in a food processor and
  puree. Use about 2/3 of the mixture to line individual greased
  ramekins or 1 large casserole dish. Combine meats, salsa, marinade to
  taste, tomato, cilantro, raisins and olives. Season to taste with
  cinnamon and cumin. Spoon into ramekins or casserole. Top with
  remaining hominy mixture. Cover each ramekin or the casserole with
  foil. Place in a water-filled pan and bake at 350F. for 1 hour.
  
  Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Eggplant Parmesan #3
 Categories: Vegetables, Main dish, Casseroles, Kooknet, Italian
      Yield: 6 servings
 
      2 lb Eggplants
      1    Onion; chopped
      1 ts Garlic; minced
     28 oz Can crushed Tomatoes
    1/4 ts Dried Basil
    1/4 ts Dried Oregano
      8 oz Mozzarella Cheese; shredded
    1/4 c  Parmesan Cheese; grated
 
  Preheat broiler. Cut eggplants lengthwise into 12 slices. Arrange
  half of slices in a single layer on a baking sheet. Spray with
  cooking spray. Broil 4" from heat source for 5 minutes, or until
  browned. Turn eggplant, spray again and broil 5 minutes more or until
  browned. Remove eggplant slices to plate; repeat with second batch of
  eggplant. When done, preheat oven to 350F.
  
  Spray nonstick skillet with cooking spray, then add onion and garlic
  and cook, stirring with mixing spoon, 2 minutes. Add tomatoes, basil
  and oregano. Bring to a boil; cover and simmer 10 minutes. When done,
  spread 1/2 cup tomato mixture in baking dish. Layer eggplant, tomato
  mixture, Mozzarella and Parmesan. Bake, uncovered, 30 minutes or
  until heated through.
  
  Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Honey-Mustard Chicken #2
 Categories: Poultry, Main dish, Barbeque, Kooknet
      Yield: 2 servings
 
      1    Whole Chicken Breast
  2 1/2 tb Coarse-Grain Mustard
      4 ts Dijon Mustard
      2 ts Honey
 
  Bone chicken breast and pound meat flat. Grill over charcoal or in
  broiler 2-3 minutes, or until chicken is no longer pink. Combine
  honey and mustards. When chicken is about half done, turn over and
  brush with sauce. Finish cooking and serve.
  
  Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Nutmeg French Toast
 Categories: Breads, Breakfast, Kooknet
      Yield: 4 servings
 
      2 tb Butter
      5 lg Eggs
      1 tb Sugar
  1 1/2 c  Milk
    1/4 ts Nutmeg
    1/4 ts Cinnamon
    1/4 ts Salt
     10 sl Day-Old Bread
           Powdered Sugar
           Jelly and Sour Cream

MMMMM-----------------------GINGERED SYRUP----------------------------
      2 c  Maple Syrup
    1/3 c  Orange Juice
      1 ts Ground Ginger
 
  Preheat oven to 475F. and generously butter 2 large baking sheets. In
  blender or with a whisk beat eggs, sugar, milk, nutmeg, cinnamon and
  salt. Pour into shallow dish; dip bread into egg mixture, allowing as
  much egg as possible to be absorbed. Arrange on cookie sheets and
  bake about 5 minutes on each side. Combine all ingredients for the
  syrup and gently heat. Dust the French toast with powdered sugar and
  serve with the syrup, jelly, and sour cream.
  
  Source: Medford Mail Tribune, 20 December 1994 Typed by Katherine
  Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Crab Diablo
 Categories: Fish, Main dish, Kooknet
      Yield: 4 servings
 
  1 1/4 lb Fresh Dungeness Crab Meat
      2 c  Heavy Cream
      1 lg Shallot; minced
      4 tb Dijon Mustard
      1 oz Brandy or Cognac
      1 pn Cayenne Pepper
      1 tb Parsley; chopped
      2 tb Pimento; chopped
    1/2 tb Butter
      1 tb Fresh Bread Crumbs
 
  In a heavy saucepot, gently saute minced shallot over moderate heat in
  butter for about 1 minute. Add heavy cream and reduce over moderate
  heat until only about 1 1/3 cups remain. In a mixing bowl, whisk
  together mustard with small amounts of the cream mixture. Add brandy,
  parsley, pimento and cayenne pepper.
  
  Preheat oven to 375F. Combine sauce with fresh crab meat and divide
  into four baking dishes. Sprinkle with bread crumbs and bake in the
  oven about 12 minutes or until hot and bubbling. Garnish with lemon
  and parsley. Serve with crusty French bread and a cool, crisp
  sparkling wine.
  
  Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Texas Campfire Chili
 Categories: Meats, Chili, Main dish, Kooknet
      Yield: 4 servings
 
  1 1/2 lb Chuck Steak; trimmed and cut
           -into 1/2" cubes
      1 md Onion; chopped
      1    Clove Garlic; minced
      2 c  Spicy Tomato Juice
      1 c  Beef Broth
      1 ts Worcestershire Sauce
      2 tb Chili Powder
    1/2 ts Salt
    1/4 ts Pepper
    1/4 ts Cayenne Pepper
      1 tb Masa
      1 tb Water
 
  Brown meat and onions in a skillet; drain. Add garlic, tomato juice,
  broth, Worcestershire, chili powder, salt, pepper and cayenne pepper.
  Simmer over low heat for 2 hours, adding more tomato juice if needed.
  
  Combine masa and water; whisk until smooth. Add to chili and cook for
  15 minutes, or until thickened. Garnish with shredded cheese, sour
  cream, and sliced jalapeno peppers, if desired.
  
  Per serving: 195 calories, 27 g protein, 8 g carbohydrate, 6 g fat, 2
  g saturated fat, 68 mg cholesterol, 799 mg sodium, 1 g fiber.
  
  Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cherry Tiramisu
 Categories: Desserts, Kooknet
      Yield: 8 servings
 
     12    Ladyfinger Cookies
    2/3 c  Espresso
      3 lg Eggs; at room temperature
      3 tb Sugar
      1 c  Whipping Cream
    1/4 c  Powdered Sugar
      2 tb Lemon Juice
      4 oz Semisweet Chocolate; finely
           -chopped
      1 c  Sweet Cherries; pitted
 
  Arrange the cookies in a single layer on waxed paper; drizzle evenly
  with espresso. Set aside. Using an electric mixer, in a large bowl
  beat eggs and sugar on high speed until thick and pale; set aside. In
  a deep, chilled bowl, combine cream, powdered sugar, and lemon juice;
  beat at high speed until stiff. Fold cream mixture into egg mixture.
  
  Arrange half the cookies in the bottom of a wide, 2 quart glass bowl.
  Cover with half the cream mixture, then evenly sprinkle on half the
  chocolate. Top with remaining cookies, cream mixture, and chocolate.
  Cover and chill at least 1 hour or up to 3 hours. Arrange berries
  around edge of dish. Cut into wedges, then lift out with a wide
  serving spoon.
  
  Per serving: 289 calories, 4.9 g protein, 18 g fat, 30 g
  carbohydrate, 49 mg sodium, 195 mg cholesterol.
  
  Source: Unknown Typed by Katherine Smith Kook-Net: The Shadow Zone IV
  ~ Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fresh Tortoni
 Categories: Cyberealm, Kooknet, Ice cream, Desserts
      Yield: 12 servings
 
      1 qt Vanilla ice cream (2.5 cups)
  1 1/2 c  Frozen whipped topping,
           .thawed (3.5 oz)
  1 1/2 ts Almond extract
    1/2 c  + 2T chopped almonds divided
      6    -7 maraschino cherries, cut
           .in half
 
  Line 12 to 13 muffin cups with paper baking cups. In a large bowl,
  soften the ice cream. Fold in the whipped topping and mix well. Add
  the almond extract and the 1/2 cup almonds; mix well again. Place
  about 1/3 cup of the ice cream mixture into each muffin cup. Sprinkle
  with the remaining almonds. Cover the muffin cups and place in the
  freezer for 2-3 hours. Just before serving, top each with a half a
  maraschino cherry.
  
  Yield= 12-14 servings.
  
  NOTE: To soften the ice cream, break it up in a mixing bowl by
  stirring with a wooden spoon. Do not let the ice cream reach the
  melting point. you know, you can change the "rules" and substitute
  chocolate or other ice cream flavors for the vanilla. It might not be
  the traditional way, but it'll still be good.. and different.
  
  Source: Mr. Food Recipe Club Newsletter, June/July 1995
  Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pat's Favorite White Cake
 Categories: Cyberealm, Kooknet, Cakes, Mom's best, Desserts
      Yield: 1 servings
 
  2 1/2 c  Flour
      2 c  Sugar
      1 ts Baking powder
  1 1/3 c  Buttermilk or sour milk
    1/2 c  Shortening, butter or..
           ..margarine
      1 ts Vanilla
      4    Egg whites
 
  Preheat oven to 350F. In a bowl, combine flour, sugar, baking powder,
  baking soda, and 1/8 tsp. salt. Add buttermilk, shortening (butter or
  margarine) and vanilla. Beat on low speed for 30 seconds, scraping
  bowl. Beat on medium to high speed for 2 minutes, scraping bowl
  occasionally. ADd egg whites and beat for 2 minutes more, scraping
  bowl.
  
  Pour into 2 greased and floured 9 x 1/5 inch round baking pans. Bake
  for 30-35 minutes or until a toothpick comes out clean. Cool on wire
  racks for 10 minutes. Loosen sides and remove from pans. Serves 12.
  
  NOTE: One day my husband Pat wanted a marble cake. So, I improvised.
  To make a marble cake from this recipe, simply reserve one third of
  the cake batter before putting in the cake pans. Then, melt one
  square unsweetened or semi-sweet chocolate either over boiling water
  or in the microwave oven. Stir to blend. Add to the cake mixture and
  mix well. Put one half of the chocolate batter in each cake pan in
  dolops, and swirl carefully, so as not to mix the white batter with
  the chocolate. What you are trying to achieve in a marble effect.
  Bake as directed. (BTW, this is GREAT!!)
  
  Source: Better Homes and Gardens New Cookbook
  Notes and typed for you by Linda Fields, Cyberealm BBS, Watertown, NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Creamy White Frosting
 Categories: Cyberealm, Mom's best, Kooknet, Cakes
      Yield: 2 cups +
 
      1 c  Shortening
  1 1/2 ts Vanilla
    1/2 ts Lemon, orange or almond
           .extract
  4 1/2 c  Sifted confectioner's sugar
      3    -4 T milk
 
  Typist's note: This frosting is GREAT, and could be used to pipe
  decorations on a cake.
  
  Beat shortening, vanilla, and extract with an electric mixer on medium
  speed for 30 seconds. Slowly add half of the powdered sugar, beating
  well. Add 2 tb. milk. Gradually beat in remaining powdered sugar and
  enough remaining milk to make of spreading consistency. Frosts the
  tops and sides of two 8 or 9 inch cake layers.
  
  Source: Better Homes and Gardens New Cookbook
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Presto Potato Salad
 Categories: Cyberealm, Kooknet, Salads, Side dishes
      Yield: 4 cups
 
      2 lb About 5 lg potatoes, peeled
           .and cut into medium sized
           .cube
      2 c  Mayonnaise
      2    Hard boiled eggs, chopped
    1/2 c  Diced onion
      1 c  Chopped celery
      3 ts Mustard
      2 ts Salt
      1 ts Pepper
    1/2 ts White vinegar
      1 tb Sweet relish
      1 ts Paprika for sprinkling
 
  Cook the potatoes in a large pot of boiling salted water until just
  fork tender, about 20 minutes. Be careful not to overcook them. Drain
  the potatoes, and then place in a large bowl. Cover and chill. In a
  medium bowl, combine the remaining ingredients and then add the
  chilled potatoes. Mix well, then sprinkle with paprika. Salad should
  be served chilled.
  
  Source: Mr. Food Recipe Club Newsletter, June/July 1995
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pasta Green Salad
 Categories: Cyberealm, Kooknet, Salads, Side dishes
      Yield: 6 servings
 
MMMMM-----------------------FOR THE SALAD----------------------------
      3 c  Cooked and cooled rotini
      2 c  Shredded Swiss cheese
      1 pk 10 oz frozen cut green beans
           .thawed and drained
      1 pk 10 oz frozen green peas,
           .thawed and drained
      1 c  Green pepper strips cut in
           .half
    1/2 c  Sliced scallions
      1 c  Chopped cucumber

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

MMMMM----------------------ALMOND MACAROONS---------------------------
    1/3 c  Almond Paste; broken
      1 lg Egg White
      1 tb Sugar; plus
      1 ts Sugar
      1 tb All-Purpose Flour
 
  Preheat oven to 350F. Line a cookie sheet with parchment paper. Stir
  all the Almond Macaroon ingredients in a medium bowl until smooth.
  Drop batter by rounded teaspoonfuls onto prepared sheet, spacing 3"
  apart. Using wet fingers, flatten each into a 2" round. Bake until
  golden brown on edges, about 15 minutes. Cool completely on a rack.
  Peel off parchment.
  
  Puree raspberries in a food processor until smooth. Strain to remove
  seeds. Cook sugar and water in a heavy saucepan over low heat,
  stirring until sugar dissolves. Increase heat and boil, without
  stirring, until mixture registers 238F. on candy thermometer,
  tilting pan slightly to submerge thermometer tip completely, about 8
  minutes.
  
  Using an electric mixer, beat egg yolks in a medium bowl until pale
  yellow and slowly dissolving ribbon forms when beaters are lifted,
  about 5 minutes. Gradually beat in hot syrup. Continue beating until
  cool. Carefully fold in raspberry puree. Whip cream in large bowl
  until stiff peaks form. Fold cream into berry mixture. Spoon 1/3 cup
  into 1/2 cup souffle dishes or custard cups.
  
  Pour liqueur into a small bowl. Dip macaroons into liqueur. Place 1
  macaroon atop berry mixture in each dish. Divide remaining berry
  mixture among dishes, covering macaroons completely. Freeze until
  firm, about 5 hours.
  
  Source: Gourmet Magazine TYped by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Creamy Chicken and Rice
 Categories: Chicken, Low-cal, Casserole, Main dish, Kooknet
      Yield: 6 servings
 
  6 7/8 oz Pkg. chicken flavor rice **
  2 1/4 c  Hot water
      1 c  Sliced mushrooms
  1 1/2 lb Skinned, boned chicken breas
           Cut into bite-sized pieces
    1/2 ts Garlic powder
    3/4 c  Non-fat sour cream
    1/4 ts Pepper
      1 cn Low-cal cream of mushroom sp
    1/4 c  Cracker crumbs
      1 ts Melted margarine
    1/2 ts Poppyseeds
 
  *** This recipe calls for 1 6.9 oz. package of chicken flavored rice
  and vermicelli mix with chicken broth and herbs.
       Cook the rice mix in a large nonstick skillet according to
  package directions, using 1 tb margarine and 2-1/4 cups hot water.
  When done, remove from the skillet and set aside.  Wipe the skillet
  with a paper towel.
       Coat the skillet with cooking spray, and place over high heat
  until hot.  Add the chicken, mushrooms, and garlic powder: saute for
  6 minutes or till the chicken loses its pink color.  Combine the rice
  mixture, chicken mixture, sour cream, pepper, and soup in a bowl:
  stir well.  Spoon into a greased 2-quart casserole.  Combine the
  cracker crumbs, margarine, and poppyseeds.  Stir well, and sprinkle
  over the chicken mixture.  Bake at 350 for 35 minutes or until
  thoroughly heated.
       Each 1-1/3 cup serving contains 334 calories and 6.8 grams of
  fat.
  
  You can freeze this in single servings in containers or zip-lock
  bags. Just heat it up in the microwave and you've got a home-cooked
  meal in a hurry.
  
  Monica Willyard, DB-Tech BBS, Stone Mountain, GA 404-296-0485
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mushrooms with White Truffle Oil
 Categories: Side dishes, Kooknet, Cyberealm
      Yield: 4 servings
 
      1 lb Fresh Portobello Mushrooms;
           -stemmed, cleaned and thinly
           -sliced
      3 oz Unsalted Butter
      4    Shallots; sliced
      1 oz Brandy
      1 tb White Truffle Oil
           Salt
           Pepper
      1 bn Butter Lettuce; separated
           -into leaves, washed and
           -dried
 
  In a heavy skillet, melt butter over high heat. When butter is
  foaming, add mushrooms and shallots, shaking pan for about 3 minutes.
  Add cognac and season with salt and pepper. Set up a plate with
  lettuce leaves and place mushrooms in center. Immediately drizzle the
  mushrooms with white truffle oil and serve with crusty French bread.
  
  Note: White truffle oil is available in gourmet shops.
  
  Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Honey, It's Parsnips
 Categories: Side dishes, Vegetables, Kooknet, Cyberealm
      Yield: 6 servings
 
  1 1/2 lb Parsnips; peeled and
           -diagonally sliced into
           -1/2" pieces
    3/4 c  Water
    1/2 ts Salt
      2 tb Butter
      1 tb Honey
    1/4 c  Orange Juice
      1 ts Orange Peel; grated
 
  In a saucepan, cook parsnips in water and salt over medium heat until
  fork-tender, about 10 minutes. Drain and remove from pan. In same pan
  heat butter, honey, juice and orange peel together; toss with
  parsnips and a little salt, if desired. Serve hot.
  
  Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cajun Catfish Remoulade
 Categories: Fish, Main dish, Cajun, Kooknet, Cyberealm
      Yield: 8 servings
 
      1 c  Nonfat Mayonnaise
    1/3 c  Creole Mustard
    1/3 c  Fresh Horseradish
      1 tb Lemon Juice
      1 tb Worcestershire Sauce
      4 dr Tabasco
      1 tb Onion; grated
      8    Catfish Fillets
      1 qt Water
      2 ts Old Bay Seasoning
      2    Bay Leaves
    1/2 ts Cayenne Pepper
      1    Head Butter Lettuce; torn
           -into bite-sized pieces
      2    Beefsteak Tomatoes; cut into
           -wedges
           Parsley
 
  Mix first seven ingredients in a glass jar; cover and refrigerate
  overnight. Cut catfish fillets into bite-sized pieces. Bring water,
  Old Bay Seasoning, bay leaves, and cayenne pepper to a gentle simmer
  and add catfish fillets. Cook until the meat flakes, about 10
  minutes. Remove from heat, cover and let the fish cool in the cooking
  liquid. Refrigerate until serving time. To serve, drain the catfish
  fillets and place them on a lettuce-lined platter. Place the
  remoulade sauce in a bowl and nestle it in the center of the serving
  platter and serve. Garnish with tomato wedges and parsley.
  
  Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Swedish Rutabagas
 Categories: Side dishes, Vegetables, Kooknet, Cyberealm
      Yield: 6 servings
 
  1 1/2 lb Rutabagas; peeled, quartered
           -and sliced 1/4" thick
      1 ts Salt
      2 tb Brown Sugar
    1/2 ts Ground Ginger
    1/4 ts Pepper
      2 tb Butter
 
  In a saucepan, cook rutabagas in boiling water with 1/2 ts salt over
  medium heat until tender, about 10 minutes; drain. Combine brown
  sugar, ginger, 1/2 ts salt and pepper. Mix well and add with butter
  to drained rutabagas. Stir gently over low heat until sugar melts,
  2-3 minutes. Excellent with ham or pork roast.
  
  Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Ricotta Gnocchi (Malfatti di Ricotta)
 Categories: Main dish, Cheese/eggs, Kooknet, Cyberealm, Italian
      Yield: 4 servings
 
      2 c  Chopped Cooked Spinach
      2 c  Parmesan Cheese; grated
    1/3 c  All-Purpose Flour
      1 c  Ricotta Cheese
      2    Eggs
      1 pn Nutmeg
           Salt
           Ground Pepper
    1/3 c  Unsalted Butter; melted
 
  In a large mixing bowl, combine spinach with 1/3 cup Parmesan, 1/4 cup
  flour, ricotta, eggs, nutmeg, salt and pepper to taste. With the help
  of a spoon, shape spinach mixture into ovals about the size of a
  walnut and roll each one in remaining flour. Bring a pot of lightly
  salted water to a boil. Drop gnocchi a few at a time into boiling
  water and cook until they float to the surface. Drain in colander and
  arrange on serving dish. Pour melted butter over gnocchi with
  remaining Parmesan and serve.
  
  Source: Medford Mail Tribune, 18 October 1994 TYped by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Garlic-Roasted Potatoes and Greens
 Categories: Salads, Side dishes, Kooknet, Cyberealm, Vegetables
      Yield: 5 servings
 
      2 lb Thin-Skinned Potatoes;
           -scrubbed and cut into 3/4"
           -dice
      6 lg Cloves Garlic; peeled and
           -quartered lengthwise
    1/3 c  Extra-Virgin Olive Oil
      3 tb Wine Vinegar
           Salt
           Pepper
      4 c  Watercress Sprigs; rinsed
           -and crisped
      2 tb Chives; chopped
 
  Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450F.
  until well browned, about 1 1/4 hours. Turn vegetables with a wide
  spatula every 10-15 minutes. Pour vinegar into pan, scraping with
  spatula to release browned bits and to mix with potatoes. Add salt
  and pepper to taste. Pour potatoes into a wide, shallow bowl. Chop
  half the watercress and mix with potatoes. Tuck remaining watercress
  around potatoes and sprinkle with chives.
  
  Per serving: 284 calories, 4.3 g protein, 15 g fat, 35 g
  carbohydrate, 25 mg sodium, no cholesterol.
  
  Source: Unknown TYped by Katherine Smith Kook-Net: The Shadow Zone IV
  ~ Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Honey Mustard Dressing #2
 Categories: Dressing, Salads, Kooknet, Cyberealm
      Yield: 1 1/2 cups
 
      3 tb Cider Vinegar
      3 tb Honey
      6 tb Mayonnaise
      1 tb Dijon Mustard
      1 tb Onion; finely minced
  1 1/2 tb Fresh Parsley; chopped
      1 pn Salt
    3/4 c  Vegetable Oil
 
  Heat vinegar and honey in a heavy small saucepan over low heat,
  stirring until honey dissolves. Pour into bowl and cool. Whisk in
  mayonnaise, mustard, onion, parsley and salt. Gradually whisk in oil.
  
  Source: Gourmet Magazine TYped by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hot Cinnamon Parfait
 Categories: Desserts, Fruits, Kooknet, Cyberealm
      Yield: 4 servings
 
      5 lg Tart, Green Apples; peeled
           -cored and coarsely chopped
    1/4 c  Sugar
    1/4 c  Water
    1/4 c  Golden Raisins
    1/2 ts Ground Cinnamon
      7 oz Box Shortbread Cookies
      1 pt Vanilla Ice Cream
    1/4 c  Walnuts; chopped
 
  In a medium-sized saucepan, combine apples, sugar, water, raisins and
  cinnamon; bring to a boil, reduce heat to medium and cook apple
  mixture, covered, for 15 minutes. Stir occasionally and cook until
  all moisture is absorbed.
  
  Place cookies in a bag and crush with rolling pin into crumbs. Divide
  half the crumbs between serving glasses. Divide apple mixture between
  serving glasses and top with remaining crumbs. Scoop ice cream onto
  each and sprinkle with nuts. Serve at once.
  
  Source: Medford Mail Tribune, 20 December 1994 TYped by Katherine
  Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CLASSROOM PASTE
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
           1 c non-self-rising wheat
           -flour
           1 c sugar
           1 c cold water
           4 c boiling water
           1 T powdered alum
           1/2 tsp oil of cinnamon
           -(optional)
 
  1.  Combine flour and sugar in a large pot.  slowly stir in cold
  water to form a paste. 2. Slowly addboiling water, stirring
  vigorously to bread up lumps. 3. Bring mixture to a boil, stirring
  constantly, until thick and clear. 4. Remove from heat and add alum.
  Stir until well mixed. 5. Add oil of cinnamon if paste will not be
  used immediately.
  
  Makes about 1-1/2 qts.
  
  How to Use It:  Classroom paste is a good all-purpose paste,
  especially appropriate for work with children. It is also excellent
  for papier-mache projects. Stored in a closely capped jar, this paste
  will keep for several weeks.  It keeps longer than Paper Paste and is
  a little softer. If it gets too thick it can be thinned with hot
  water for easy spreading.
  
  Courtesy of Kay Crowley, Boomerville USA Houston, TX 7130370-1448
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CORNSTARCH FINGER PAINT
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
    1/4 c  Cornstarch
      4 c  Water -- boiling
           Food coloring
 
  Dissolve cornstarch in a small amount of cold water. In pot gradually
  add boiling water stirring constantly, until mixture thickens. Add
  coloring.
  
  Courtesy of Kay Crowley
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CRYSTAL GARDEN
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
      6 tb Salt
      6 tb Bluing -- liquid
      6 tb Water
      1 tb Ammonia
           Food coloring
 
  Combine salt, bluing, water and ammonia.  Pour over small pieces of
  rock or coal in a shallow GLASS OR CHINA bowl. Drip food coloring on
  top, if desired. Crystals will begin to grow soon. Add water
  occasionally to keep crystals growing.  You'll probably want to
  supervise pretty closely...
  
  Courtesy of Kay Crowley
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CRAFTS FOR KIDS WITH FOOD
 Categories: Children, Kooknet, Cyberealm
      Yield: 6 servings
 
      1 c  Flour
    1/2 c  Salt
      2 tb Cooking oil
      2 tb Cream of tartar
      1 c  Water with desired color of
           -food coloring
 
  From: Healthy Meals and More
  
  HOMEMADE PLAY DOUGH
  
  Cook the above mixture over medium heat stirring until stiff. Cool and
  knead out lumps. Store in airtight container.
  
  FINGER PAINTING
  
  For young children, prepare instant chocolate pudding and let them do
  creative finger painting with no danger if some finds its way to their
  mouths!
  
  MACARONI PICTURES
  
  Have various shapes of pasta to choose from. Let children glue these
  onto colored paper for creative pictures.
  
  PLACE MATS
  
  Let children draw their own pictures on fairly heavy paper. Use clear
  contact paper to cover the front and back of the drawing. They now
  have their own personal placemat. These make fun presents for Mom and
  Dad for special occasions.
  
  CHRISTMAS TREE ORNAMENTS
  
  1 cup cornstarch 2 cups baking soda 1 1/4 cups cold water
  
  Mix and cook over medium heat stirring constantly about 4 minutes or
  til mixture thickens into a moist mashed potato-like consistency.
  Cover with a cloth while it cools enough to knead it.
  
  Roll out dough and cut into shapes using a straw to put a hole in the
  top for a ribbon to hang on the Christmas tree.
  
  Dry 24 hours. Paint with tempera paints.
  
  PAPIER MACHE
  
  Dry laundry starch cold water
  
  Mix the starch and water in equal amounts. Stir completely. Let
  stand. This will thicken. Tear newspaper or tissue paper into strips.
  Dip these strips into mixture. Shape over a balloon or into a mask
  shape, figures, animals, etc. Let dry 3 days or so, depending on
  thickness. Paint with acrylic paints.
  
  ARGO DO-IT YOURSELF CLAY THAT'S SAFE FOR KIDS
  
  2 cups baking soda 1 cup Argo Corn Starch 1 1/4 cups water
  
  Mix cornstarch and baking soda, add water, mix. Bring to a boil,
  stirring constantly. Thicken to consistency of mashed potatoes. Form
  clay into desired shapes, let dry for 36 hours, color with paint or
  felt-tip marker, and coat with shellac or clear nail polish.
  
  Courtesy of Kay Crowley
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: FACE PAINT
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
      1 ts Cornstarch
    1/2 ts Water
    1/2 ts Cold cream
           Food coloring
 
  You can use just cold cream and food coloring  Combine cornstarch and
  water in small dish. Mix until smooth. Stir in food coloring and cold
  cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: FACE PAINTING
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
           1 tsp cornstarch
           1/2 tsp water
           1/2 tsp cold cream
           Food coloring
           Muffin pan
 
    In each cup of muffin pan, combine your ingredients using a
  separate cup for each color.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: GAK RECIPE
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
           Solution A:
           1 1/2 cups warm water
           2 cups elmers white glue
           Food coloring
           Mix together until
           --completely dissolved
           Solution B:
           4 teaspoons borax
           1 1/3 cups warm water
           Mix together until
           --completely dissolved
 
    Pour solution A into Solution B. Do not mix!
    Lift Gak out and knead into shape.
  
    Here are some tips: Borax can be found in the laundry detergent
  section of a grocery store- such as "20 Mule Team"
    If you are going to half the recipe... use only half of Solution A
  and mix the whole amount of Solution B. The results will be the same.
  This is important..This is the only way you can half the recipe. Do
  not double the recipe and do not reuse Solution B (the borax and
  water), use only Elmer's glue. ago)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: JEWELRY CLAY FOR KIDS
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
    3/4 c  Flour
    1/2 c  Salt
    1/2 c  Cornstarch
           Warm Water
 
    Supervise as children follow these steps:
  
  1. Mix dry ingredients together.
  
  2. Gradually add warm water until the mixture can be kneaded into
  shapes.
  
  3. Make beads by rolling the dough into little balls, piercing the
  balls with toothpicks and allowing the balls to dry.
  
  4. Paint and string the beads. From Magic Mixtures (Fearon)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: JEWELRY CLAY FOR KIDS
 Categories: Kooknet, Cyberealm, Children
      Yield: 1 servings
 
    3/4 c  Flour
    1/2 c  Salt
    1/2 c  Cornstarch
           Warm Water
 
    Supervise as children follow these steps:
  
  1. Mix dry ingredients together.
  
  2. Gradually add warm water until the mixture can be kneaded into
  shapes.
  
  3. Make beads by rolling the dough into little balls, piercing the
  balls with toothpicks and allowing the balls to dry.
  
  4. Paint and string the beads. From Magic Mixtures (Fearon)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MAGIC MUD
 Categories: Children, Kooknet, Cyberealm
      Yield: 12 servings
 
      5 tb Cornstarch
      3 tb Water
           Food coloring
           Measuring spoon
           Mug
           Spoon
 
  Spoon cornstarch into mug.  Add water and stir.  It should be
  difficult to stir, even when water and cornstarch are fully mixed.
  Color your magic mud. Don't add too much food coloring or your mud
  will become runny. If this happens, add a little cornstarch until the
  mud feels like it did before adding the food coloring. Squeeze a
  small quantity of magic mud between your fingers and roll it into a
  ball or sausage. What happens
  
  instructions and try it again.                 Source: Education RT
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PLASTER OF PARIS HAND PLAQUE
 Categories: Kooknet, Cyberealm, Children
      Yield: 1 servings
 
           Plaster of Paris
           Water
           Foil pan
           Cooking oil
 
   Supervise as you have children follow these steps.
  
  1. Mix plaster of paris according to the directions on the package.
  2. Pour the mixture into a foil pan. 3. Rub one hand with cooking oil
  and press it firmly into the center of the pan. 4. Remove hand from
  plaster of paris and wash it immediately. 5. When the plaster of
  paris is partly set, use a pencil to make a small hole near the top
  of the plaque for hanging. From Magic Mixtures (Fearon).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MODELING GOOP
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
      2 c  Salt
    2/3 c  Water
      1 c  Cornstarch
    1/2 c  Water
 
  Combine salt and water; heat over medium for 4-5 minutes. Remove from
  heat. Combine cornstarch and water; add to salt mixture. Stir until
  smooth and return mixture to low heat and continue to stir until
  thick.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: ROCK CANDY for Kids
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
           2 c granulated sugar
           Heavy cord
           1 c water
 
  The book says to put one cup of water into a small saucepan, pour 2
  cups of granulated sugar into the water, heat the water and sugar on
  the stove over a medium heat, continue stirring until the sugar
  melts, keep adding sugar and stirring until it melts, stop adding
  sugar when you see that it will no longer dissolve in the water (that
  is until you see sugar lying on the bottom of the saucepan). Remove
  the pot from the stove, let the liquid cool until it is just warm.
  Pour the liquid into a clean glass jar. Tie one end of a piece of
  heavy cord around the middle of a pencil. Place the pencil over the
  top of the glass jar letting the cord fall into the liquid. Crystals
  will begin to form in a few hours. The next day, remove the cord from
  the jar, pour the sugar liquid back into the saucepan, reheat and
  cool it just as you did before. Pour the liquid back into the jar and
  reinsert the cord with the crystals into it. More crystals will form.
  If you repeat this procedure every day the crystal candy will grow
  bigger and bigger. When it has reached a size that pleases you, snip
  off any excess string and enjoy.
  
  Source:   CATHY HASKELL   (TRKG42A)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SILLY PUTTY
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
    1/2 c  Elmer's glue
    1/2 c  Starch -- liquid
           Food coloring
 
  Do NOT substitute any other glue for Elmer's glue! Slowly add starch
  to glue and knead with fingers. The more you work with it the better
  it jells. Add food coloring if you want.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SOAP CRAYONS
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
           Ivory snow flakes
           Water
           Food coloring
 
  Mix all ingredients.  (Proportions not given.)  Shape and let harden.
  Can be used in the tub
  
  Recipe By     :
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: VOLCANO
 Categories: Children, Kooknet, Cyberealm
      Yield: 6 servings
 
           Clay -- modeling
      1 ts Baking soda
           Food coloring -- red
      1 ts Vinegar
 
  My favorite kiddy project is the classic baking soda and vinegar
  volcano. Make a volcano out of play doh or modeling clay. In the
  crater put baking soda and perhaps a little red food coloring. To
  display, pour vinegar in it and watch it erupt!
  
  Recipe By     :
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SUBSTITUTE BAKED DOUGH
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
      4 c  Flour
      1 c  Salt
      2 c  Water
           Condensed milk
 
  Used for molding, then saving.  Combine flour, salt, and water. Shape.
  Brush with condensed milk. Bake at 250 degrees for 1 hour.
  
  Recipe By     :
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: GIANT BUBBLE LIQUID
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
           -Jo Ferry cmsj69b
    1/2 c  Joy or Dawn dish detergent
      5 c  Water; distilled is best
      2 tb Glycerine
 
    Mix the dish detergent with the water. (Measure carefully, it makes
  a big difference. Stir. Add the glycerine (you can usually get this
  in a drug store), this makes more durable bubbles. You can bend a
  wire coat hanger into a circle and wind a string around it. Depending
  on how big you make your circle, you get great big bubbles. The
  string helps in getting the liquid to stay on the circle. You can
  also use straws and string-Tie a 2 1/2 foot length of string though
  two straws and unleash square bubbles <G>. The trick is to dip your
  string and straw thing into the solution and wave it in the air.
  Break the bubble off by flipping the apparatus up a bit. Plain straws
  make good bubble pipes. Also try using the plastic strawberry
  baskets, they make lots of little bubbles. It is fun to experiment
  with all different bubble makers. Big-time bubble making is a bit
  like fishing. You'll have much better luck in cool wet weather. Early
  evenings, nighttime and early mornings are often good. Just after a
  rain is ideal. Don't throw any leftovers away, the longer it sits the
  better it becomes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CLOUD DOUGH
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
      1 c  Oil
      6 c  Flour
      1 c  Water
           Food coloring
 
  (like play dough but more elastic) Mix all ingredients and knead.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CORNMEAL DOUGH FOR KIDS
 Categories: Cyberealm, Kooknet, Children
      Yield: 1 servings
 
  1 1/2 c  Flour
  1 1/2 c  Cornmeal
      1 c  Salt
      1 c  Water
 
  Supervise as you have children do the following steps:
  
  1. Mix all ingredients together.
  
  2. Add more water to make the mixture cling.
  
  This dough will keep up to six weeks in an airtight container. From
  Magic Mixtures (Fearon).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: FRANKLIN MUSEUM BUBBLE LIQUID
 Categories: Children, Cyberealm, Kooknet
      Yield: 1 servings
 
           -Jo Ferry jynx23a
     16    Scoops of water
      2    Scoops of dish soap
      1    Scoop of glycerine
 
    This is from the Professor of Bubblelogy at the Franklin Museum in
  Philadelphia, PA. Mix together and store tightly covered. Best when
  aged! If you use a one ounce scoop it works out to 16 oz of water, 2
  oz of dish soap, and 1 oz of glycerine.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: FINGER PAINTS
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
           -Jo Ferry jynx23a
    1/2 c  Flour
    1/2 c  Salt
           Water*
           Food coloring
 
  *1/2 to 3/4 cup, enough to make the consistancy of a thick gravy. Mix
  the food coloring into the water and then add the salt and flour. Mix
  well. Note: I bought the Tupperware small snack cups (the ones in
  red, blue, yellow and green) and then matched the colors. It makes a
  great gift and easy to find the color.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: DANCING SPAGHETTI
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
           -Jo Ferry jynx23a
      2 c  Water
      1 tb Baking soda
      3 tb Vinegar
           Long spaghetti noodles
           Tall glass
 
    In the tall glass put the water and baking soda and stir. Break the
  noodles into 1" pieces, set aside. Stir in the vinegar and add the
  noodles last. It's also fun to add some food coloring to the water.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Quick Marinated Chicken
 Categories: Poultry, Main dish, Kooknet, Cyberealm
      Yield: 4 servings
 
      1 ea Chicken, cut-up
           ...marinade...
    1/2 c  Vinegar
      1 c  Vegetable oil
      1 tb Ground black pepper
      1 tb Salt
      3 tb Worchestershire sauce
      2 tb Lemon juice
      2 tb Thyme
      1 tb Garlic salt
      2 tb Mayonaise
 
  Rinse chicken pieces, pat dry and place in a large plastic bag. Place
  marinade ingredients in a jar, cover and shake well (yes, it is
  ugly!) Pour marinade over chicken, squeeze out air and seal bag.
  Rotate several times to coat chicken.  Marinade in refrigerator 1
  hour to overnight. Remove chicken, saving excess marinade. Grill over
  hot coals or 6-7 inches from oven broiler until done (30-45 min.) ,
  basting several times with reserved marinade.
  
  Courtesy of Bob Chrisp, THE COOKS CORNER KOOK-NET HOST (703)560-1168
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Banana Push-Ups
 Categories: Children, Kooknet, Cyberealm
      Yield: 6 servings
 
      2 lg Bananas, Cut Up
    1/2 c  Instant Nonfat Dry Milk
      1 c  Plain Yogurt
      6 oz Frozen Orange Juice
           -Concentrate (1 Can)
      1 c  Water
 
  Combine all of the ingredients in a blender and whirl until foamy.
  pour into paper cups and freeze.  Push up from the bottom of the cup.
  
  From Super Snacks For Kids by Penny Warner Copyright 1985
  
  Posted by Annette Johnsen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Snack Blocks
 Categories: Children, Cyberealm, Kooknet
      Yield: 6 servings
 
      3    Envelopes Unflavored Gelatin
    3/4 c  Cold Water
      1 c  Boiling Water
    1/3 c  Granulated Sugar
      2 c  (12 Ounces) Semi-Sweet
           -Chocolate Mini Chips
 
  Yield: About 6 Dozen Squares
  
  If you kids like the fruit gelatin snacks, they'll love these
  chocolate snacks.
  
  In a blender, sprinkle the gelatin over the cold water and let stand
  for 5 minutes.  Add the boiling water and sugar, cover and blend on
  low speed until the gelatin is completely dissolved, about 2 minutes.
  Continue to blend, gradually adding small amounts of the chocolate
  chips until the chips are melted and the mixture is smooth.  Pour
  into an 8- or 9-inch square pan.  Refrigerate until firm and cut into
  1-inch squares or shapes with cookie cutters. Posted by Annette
  Johnsen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Frozen Fruit Treat
 Categories: Cyberealm, Kooknet, Children
      Yield: 6 servings
 
  1 3/4 c  Strawberries
      1 lg Can crushed pineapple
      5    Bananas (cut in cubes)
     12 oz Frozen orange juice
           -concentrate
  1 1/2 c  Water
 
  From: Healthy Meals and More
  
  Mix ingredients together. Freeze in small paper cups. Serve partially
  defrosted. Children love this nutritious treat! Posted by Annette
  Johnsen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fruit Moos
 Categories: Children, Kooknet, Cyberealm
      Yield: 6 servings
 
    1/2    Tray Ice Cubes
      1 c  Vanilla Or Fruit Ice Cream
      1 c  Fresh Or Frozen Fruit
           -(Blueberries, Strawberries,
           -Cantaloupe, Bananas)
 
  Whirl all of the ingredients in a blender and freeze.
  
  NOTE:  Only freeze this for one hour, longer and it will be to hard
  to eat.
  
  From Super Snacks For Kids by Penny Warner Copyright 1985 Posted by
  Annette Johnsen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Jello Aquarium Recipe
 Categories: Children, Kooknet, Cyberealm
      Yield: 6 servings
 
      1 pk Jello Berry BLUE jelly
           -powder
      1 c  Boiling water
      2 c  Ice cubes
 
  gummy fish
  
  Dissolve jelly powder in boiling water.  Add ice cubes, stirring until
  jelly thickens, about 3-5 minutes. Remove any unmelted ice. Spoon
  jelly into to clear sided bowls. Poke 3 or 4 gummy fish into each
  dish of slightly thickened jelly. Refrigerate 30 minute to set. Serve
  with 1-1/2 hours.
  
  Origin: Insert from Jello Berry Blue Shared by: Sharon Stevens
  
  Posted by Annette Johnsen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Jello Skating Pond Recipe
 Categories: Children, Kooknet, Cyberealm
      Yield: 6 servings
 
      1 pk Jello Berry BLUE jelly
           -powder
      1 c  Boiling water
      2 c  Ice cubes
 
  gummy bears cool whip spearmint trees (jellies)
  
  Dissolve jello powder with boiling water.  Stir in ice cubes. Continue
  stirring for 3-5 minutes and then remove any leftover ice cubes. Pour
  into clear pie plate.  Chill until set.  Just before serving,
  decorate with cool whip (as snow) around 2/3 of the edge. Decorate
  with gummy bears skating, and a wafer roll cookie as a log.
  
  Origin: Jello Berry BLUE jelly powder insert Shared by: Sharon Stevens
  
  Posted by Annette Johnsen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Modeling Dough
 Categories: Children, Kooknet, Cyberealm
      Yield: 1 servings
 
      1 c  Flour
      1 c  Water
      1 tb Oil
    1/2 c  Salt
      1 ts Cream of tarter
           X  Food coloring
 
  Servings:  1
  
  Mix ingredients in a pan. Cook over medium heat until mixture pulls
  away from sides of pan and becomes doughy in consistency. Knead until
  cool. Model different colors of clay into any shape you can imagine.
  Not edible. Can be used over and over again. Keeps three months.
  
  Posted by Annette Johnsen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Variety Pack Popsicles
 Categories: Children, Kooknet, Cyberealm
      Yield: 6 servings
 
      1    (6 oz) can frozen orange
           -juice concentrate, softened
           Or wuse grape juice,
           -cranberry juice
      1    (6 oz) can water
      1 pt Vanilla ice cream, softened,
           -or 2 containers of
           Plain yogurt
           Popsicle sticks
           Cups
 
  Whir in a blender. Pour into molds, insert sticks, and freeze.
  
  POLYNESIAN POPSICLES
  
  1 cup skim milk 1 envelope unflavored gelatin 1/2 cup honey or sugar
  1 egg white 1 1/4 cups apricot nectar or canned pineapple juice
  popsicle sticks and cups
  
  Pour milk into blender and add gelatin. Let soften for one minute
  before adding the rest of the ingredients to whip. Pour into molds,
  insert sticks, and freeze.
  
  CREAMSICLES
  
  1 (6 oz) can peaches in light syrup or 2 fresh ripe peaches, sliced
  and pitted 1 cup heavy cream 1 tsp sugar or honey (optional) popsicle
  sticks and cups
  
  Whip cream in a blender for 30-45 seconds. Add peaches and honey. Whir
  until smooth. Pour into molds, insert sticks, and freeze.
  
  CHOCOLATE POPS
  
  1 (8 oz) container plain yogurt 2 tbsp cocoa or carob powder 2 tbsp
  brown sugar or honey popsicle sticks and cups
  
  Liquify in a blender, pour into molds, insert popsicle sticks, and
  freeze.
  
  KEEP-ON-HAND SNOW CONES
  
  Freeze orange juice (or any other flavored juice) in ice cube trays,
  Pop frozen juice cubes in a plastic bag to store. Put three to six of
  these cubes at a time in a blender. Turn blender on and off until
  cubes reach snowy consistency. Pile into a cup to serve.
  
  The whole batch blended at once will keep its carnival consistency
  stored in a container in the freezer. Kids can serve themselves.
  Adding a little water makes it a "slush". Even kids who don't care
  for orange juice like it this way.
  
  WATERMELON POPSICLES
  
  1 cup seedless watermelon chunks 1 cup orange juice 1 cup water
  popsicle sticks and cups
  
  Blend these ingredients into a blender, pour into molds, insert
  sticks, and freeze.
  
  Posted by Annette Johnsen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: LEMONADE
 Categories: Beverages, Kooknet, Cyberealm
      Yield: 1 serving
 
      2 tb Fresh lemon juice
  1 1/2 tb Sugar syrup--See NOTE
      1 c  Water
           -(carbonated water is
           - sometimes refreshing)
 
  FOR COLD LEMONADE, put the lemon juice, sugar syrup and water in a
  glass and stir. Add ice to chill. Float lemon slices.
  
  NOTE: To make sugar syrup, bring equal parts of sugar and water to a
  boil, stir until sugar dissolves, and remove from the heat. Cool
  before using. Store unused syrup in a covered container in the
  refrigerator.
  
  from "The Fannie Farmer Cookbook" (Knopf, 1990).
  
  MARION CUNNINGHAM
  
  PRODIGY GUEST CHEFS COOKBOOK
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MAKE-AHEAD LEMONADE BASE & FRUIT VARIATIONS
 Categories: Beverages, Fruits, Kooknet, Cyberealm
      Yield: 1 servings
 
  2 1/2 c  Water
  1 1/4 c  Sugar
    1/2 ts Finely shredded lemon peel
  1 1/4 c  Lemon juice
 
  For sugar syrup, in a medium saucepan heat and stir water and sugar
  over medium heat till sugar is dissolved.  Remove from heat and cool
  about 20 minutes.
  
  Add lemon peel and lemon juice to the sugar syrup.  Pour into a
  covered jar and chill.  Store lemonade base in the refrigerator for
  up to 3 days. Use to make the Lemon Sherbet Float, the Strawberry
  lemonade slush or the Tropical Lemon Iced Tea.  Makes about 5 cups of
  lemonade base.
  
  LEMON SHERBET FLOAT (Sippable sherbet with a sweet and tangy lemon
  taste--): For each serving, place 1 or 2 small scoops lemon sherbet
  in a tall glass.  Pour 1/2 cup carbonated water over the sherbet.
  Sprinkle with fresh raspberries or blueberries, if desired.  Serve
  immediately. (187 calories)
  
  STRAWBERRY-LEMONADE SLUSH (Two summer-fresh tastes in one--): For each
  serving, in a blender container combine 1/2 cup fresh or frozen
  unsweetened strawberries, 1/3 cup Make-Ahead Lemonade Base, and 1
  tablespoon sugar.
  
  Blend till smooth.  With blender running, add about 1 cup ice cubes,
  one at a time, through opening in lid till strawberry mixture becomes
  slushy. Pour into a tall glass.  Garnish slush with a fresh
  strawberry half, if desired. Serve immediately.  (198 calories)
  
  "Better Homes and Gardens", July 1993 Posted by Cate Vanicek
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BASIC LEMONADE
 Categories: Beverages, Cyberealm, Kooknet
      Yield: 10 servings
 
      1 ea Makes 2-1/2 Quarts
      6 ea Lemons
      1 c  Sugar
      8 c  Ice Water
      1 c  Boiling Water
 
  Squeeze juice from lemons into a bowl.  Set lemon rinds aside; strain
  lemon juice into a large pitcher.  Add sugar and ice water; stir
  until sugar is dissolved.  Set aside.  Place lemon rinds in a bowl
  and add boiling water. Let stand until water is cold.  Discard rinds,
  add water to picher and stir well.  Refridgerate until well chilled.
  From Sheila Buff and Judi Olstein, "The New Mixer's Guide to
  Low-Alcohol & Nonalcoholic Drinks." Published By HPBooks, Inc., 1986,
  ISBN 0-89586-458-4.
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: GRANITA DI LIMONE (LEMON WATER ICE)
 Categories: Desserts, Kooknet, Cyberealm
      Yield: 3 servings
 
      4 lg Lemons
    1/2 c  Sugar
      2 c  Water
 
  Wash one lemon and pare the rind thinly with a potato peeler.  Heat
  the sugar and water gently until the sugar has completely dissolved,
  then add the rind and boil for 5 minutes exactly.  Strain and leave
  until cold. Squeeze the juice from all 4 lemons, strain into the
  syrup and mix. Pour into an ice cube tray and freeze until firm.
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: HONEY LEMONADE
 Categories: Beverages, Kooknet, Cyberealm
      Yield: 8 servings
 
      1 c  Honey
      1 c  Hot water
    3/4 c  Lemon juice
      8 c  Cold water
 
  Stir honey and hot water over low heat until blended.  Let cool and
  add lemon juice and cold water. Pour into iced glasses.
  
  The honey/water syrup may be refrigerated and used to make lemonade a
  glass at a time. To serve, mix 4 T syrup to 1 1/2 T lemon juice and 1
  c water per person.  Pour into iced glasses.
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: INDIAN STYLE LEMONADE
 Categories: Beverages, Ethnic, Kooknet, Cyberealm
      Yield: 8 servings
 
      8 c  Water
    1/2 c  Fresh lime juice
    2/3 c  Fresh lemon juice
  1 1/3 c  Maple syrup
    1/2 tb Freshly grated ginger
    1/8 ts Cayenne, optional
 
  Combine all ingredients in a large pitcher or punch bowl.  Serve at
  room temperature or chilled.
  
  "Vegetarian Times"  July, 1993
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: OLD FASHIONED LEMONADE
 Categories: Beverages, Kooknet, Cyberealm
      Yield: 12 servings
 
  1 1/2 c  Sugar, granulated
  1 1/2 c  -Water
      1 tb Lemon rind; finely grated
  1 1/2 c  Lemon juice; 6-7 lemons
      1    Lemon; sliced thinly
           Mint sprigs
 
  "This delightful recipe is from _The Anne of Green Gables Cookbook_
  by Kate MacDonald."
  
  In small saucepan, stir together sugar, water and lemon rind. Bring
  to a boil; stirring constantly; boil for 5 minutes, stirring. Remove
  from heat and let cool. Stir in lemon juice. Transfer to a jar; cover
  and refrigerate for up to 3 weeks. To serve, place 2 ice cubes in
  each tall glass. Add 1/4 cup (50ml) of the syrup and 3/4 cup (175ml)
  cold water; stir well. Garnish with lemon slice and sprig of mint.
  
  MAKES: about 3 1/2 CUPS, ENOUGH FOR 12 SERVINGS SOURCE: _The Green
  Gables Cookbook_
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PINK LAVENDER LEMONADE
 Categories: Beverages, Kooknet, Cyberealm
      Yield: 6 servings
 
  2 1/2 c  -Distilled water
  1 1/2 c  Sugar
      6 lg Strawberries; hulled -OR-
    1/4 c  Pink hibiscus flowers; dried
           -pesticide free
    1/4 c  Lavender leaves; chopped -OR
      1 tb -dried Lavender flowers
  2 1/2 c  -Distilled water
  2 1/4 c  Lemon juice
    1/2 c  Sugar; optional
           Fresh lavender flowers
           -for garnish
 
  The original recipe calls for hibiscus flowers and suggested
  strawberries as a substitute. I have reversed the order. As well, I
  don't think it is necessary to use distilled water in most locations.
  
  In medium saucepan, combine 2 1/2 cups water, sugar and hibiscus
  flowers (or hulled strawberries). Bring to a boil, stirring to
  dissolve sugar. Reduce heat. Simmer 5 minutes to extract pink to
  extract pink from flowers. Remove from heat. Stir in lavender leaves.
  Cover and cool. Strain cooled herb liquid into large pitcher or jar
  (if using strawberries, gently press juice from berries.) Add
  remaining 2 1/2 cups water and lemon juice. Stir well. Add 1/2 cup
  more sugar, if desired. Just before serving, add ice cubes. Pour into
  chilled glasses.Garnish with lavender flowers. YIELD: 6-8 Servings
  
  SOURCE: Victoria magazine, July 1993 posted by Anne MacLellan
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: REAL LEMONADE
 Categories: Beverages, Kooknet, Cyberealm
      Yield: 8 servings
 
      5 x  Juice of 5 lemons
      5 c  Cold water
    3/4 c  Sugar water<to 1c>
      1 ea Lemon; cut in paper thin
           -slices
      1 ea Tray ice cubes
 
  Squeeze the juice from 5 fresh lemons and pour it thru a coarse
  strainer into a pitcher. Add 4c cold water and sugar water to taste,
  adding another cup of water if the lemons are particularly juicy. Add
  lemon slices and ice cubes and stir to blend and bruise the lemon a
  bit. Pour into tall glass and enjoy.
  
  Sugar water--1/2c sugar to 1c hot water.  Pour water over the sugar
  and stir til dissolved.  Store in covered jar in frig. From Home
  Coking Echo Posted by Marge Clark
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: STRAWBERRY LEMONADE
 Categories: Beverages, Fruits, Kooknet, Cyberealm
      Yield: 4 servings
 
      1 qt Fresh Strawberries, Hulled
      3 c  Cold Water
    3/4 c  Lemon Juice
    3/4 c  Sugar *
      2 c  Club Soda, Chilled
      1 x  Ice
      1 x  Garnishes **
 
  *    Up to 1 cup sugar may be used to sweeten lemonade. ** Garnishes
  could be more strawberries and/or mint leaves.
  ~------------------------------------------------------
  ~------------------ In blender containier, puree strawberries. In
  pitcher, combine pureed strawberries, water, lemon juice, and sugar;
  stir until sugar dissolves. Add club soda.  Serve over ice and
  garnish with strawberries and/or mint leaves.
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: STATE FAIR LEMONADE
 Categories: Beverages, Kooknet, Cyberealm
      Yield: 1 gallon
 
      8    Lemons
      1 c  Sugar
     10    Ice cubes
 
  Bring lemons to room temp.  Roll; slice in half and squeeze into
  gallon container.  Toss lemon rinds into container.  Pour sugar over
  rinds. Let sit for one half hour.  Add ice cubes and enough water to
  fill container. Stir and serve.  Each 12 oz serving has 91 calories
  and 0 grams fat. Source: Store ad
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BEST EVER LEMONADE^
 Categories: Beverages, Kooknet, Cyberealm
      Yield: 1 servings
 
      4    Lemons
      1 c  Sugar
      1 qt Water
 
  Peel lemons and put rinds into a bowl. Cover with sugar and let stand
  a half hour. Boil water, pour over lemons and sugar. When cool, take
  out rinds. Squeeze lemons, strain and add to sugar mixture. Chill and
  serve ice cold.
  
  Many of the recipes in this collection did not contain amounts or oven
  temperatures. I have typed them in as they appear in the book, typos
  and all.
  
  Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered
  by Carolyn Shaw 5-95
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MINTED LEMONADE
 Categories: Ethnic, Beverages, Kooknet, Cyberealm
      Yield: 1 servings
 
MMMMM----------------INFO:   FROM YANKEE MAGAZINE---------------------
           Posted by Perry Lowell,
           -INTERCOOK Echo, May '92
      3 c  Sugar
  1 1/2 c  Water
      9    Lemons, sliced and seeded
      1 c  Fresh mint leaves, loosely
           -packed
      1 ga Cold water
 
  In a saucepan, combine the sugar, water, and sliced lemons.  Heat to
  a boil and simmer for 5 minutes. Remove from heat and add mint
  leaves. Cool. Combine with cold water, mixing well. Strain into
  ice-filled glasses. Garnish each glass with a slice of lemon and a
  sprig of mint. Makes approximately 1 gallon. Courtesy of Shareware
  
  Posted by Michael Prothro,Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Energizer
 Categories: Beverages, Kooknet, Cyberealm
      Yield: 2 servings
 
      2 pk Carnation Instant Breakfast
           -Powder; any flavor
     16 oz Skim Milk
      2    Bananas
      2 tb Peanut Butter
 
  Place all ingredients in a blender and blend until smooth.
  
  Per serving: 414 calories, 10 g fat, 17 g protein, 4 mg cholesterol,
  70 g carbohydrates, 304 mg sodium.
  
  Note: This is a great high-energy drink when you've missed a meal or
  when you're trying to add some high-powered calories to build muscle.
  It is well-rounded in nutrients and will help you meet you
  high-performance nutritional needs.
  
  Source: San Francisco Examiner, 19 July 1995 Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fuzzy Navel
 Categories: Beverages, Kooknet, Cyberealm
      Yield: 2 servings
 
      1 md Peach; peeled
      8 oz Low-Fat Peach Yogurt
      4 oz Orange Juice
      4 oz Ginger Ale
 
  Combine the peaches, yogurt, and juice into a blender and blend until
  smooth. Divide the ginger ale among serving glasses and add a portion
  of yogurt to each. Watch it foam, and enjoy.
  
  Per serving: 178 calories, 1 g fat, 6 g protein, 5 mg cholesterol, 37
  g carbohydrates, 73 mg sodium.
  
  Note: This is high in calcium, vitamin A and potassium. It is
  especially good a few hours after a good run on a balmy summer day.
  
  Source: San Francisco Examiner Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fluid-Replacer Sports Drink
 Categories: Beverages, Kooknet, Cyberealm
      Yield: 2 servings
 
     16 oz Prepared Caffeine-Free Lemon
           -Tea
      2 tb Sugar
    1/8 ts Salt
      2 oz Orange Juice
 
  Dissolve the sugar and salt in the hot tea. Cool. Blend the tea and
  orange juice in a blender or shaker. Drink cold for best taste.
  
  Per Serving: 60 calories, less than 1 g fat, less than 1 g protein,
  15 g carbohydrates, 130 mg sodium, no cholesterol.
  
  Notes: This is good as a fluid-replacer before, during and after
  workouts. Keeps in the refrigerator for up to a week, so you can make
  a double or triple recipe. Freeze it in your water bottle for a cool
  drink on a long hot ride.
  
  Source: San Francisco Examiner Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHEESECAKE COOKIES Cyberealm
 Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts
      Yield: 16 servings
 
 
  (Crust):
    5 T  Butter, softened 1/3 c Brown sugar, packed
    1 c  Flour
  
  (Filling):
    1 pk (8oz) Cream cheese, softened 1/2 c Sugar
    1    Egg
    2 T  Milk
    1 T  Lemon juice 1/2 t Vanilla
  
  Heat oven to 350 degrees F. In a medium-size bowl blend together
  butter, brown sugar, and flour with a fork until mixture resembles
  course crumbs. Put 1 cup of the mixture aside for topping. Press
  remaining mixture into an 8x8x2 inch baking dish; bake for 15 minutes.
  
  In another bowl combine sugar and cream cheese, mixing until smooth.
  Thoroughly beat in egg, milk, lemon juice, and vanilla. Spread over
  the baked crust and sprinkle with remaining brown sugar mixture. Bake
  for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16
  squares; serve.
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHEESECAKE COOKIES SQUARES
 Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts
      Yield: 16 servings
 
           (Crust):
    1/3 c  Butter
    1/3 c  Brown sugar
      1 c  Whole wheat flour
    1/2 c  Chopped walnuts OR-
           -sesame seeds OR -
           -sunflower seeds
           (Filling):
    1/4 c  Honey
      8 oz Cream cheese, softened
      1    Egg
      2 tb Milk
      1 tb Lemon juice
           Grated peel of 1 lemon
    1/2 ts Vanilla
    1/2 ts Nutmeg (optional)
           (Topping):
           Reserved crumb mixture
           Sliced fruit (apples, pears,
           -peaches, etc.) OR nuts
 
  With a pastry cutter, blend whole wheat flour, brown sugar, and
  butter to make a crumbly mixture. Stir in chopped nuts or seeds.
  Reserve 1/2 cup of the mixture for topping. Press remaining crumbs
  into an 8 inch square baking dish that has been lightly oiled. Bake
  at 350 degrees F. for 12-15 minutes. Beat filling ingredients until
  smooth and pour over the prepared crust. Sprinkle with the reserved
  crumb mixture. Add fruit or nuts over top and bake at 350 degrees F.
  for 25 minutes. Cool and then refrigerate. Cut into 2 inch squares.
  Store in the refrigerator.
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: APPLE STREUSEL CHEESECAKE
 Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts
      Yield: 1 cheesecake
 
 
    I make this cheesecake often, especially in the fall. I don't use
  special recipe, just make a plain, New York type cheesecake, but add
  apple pie spices like cinnamon and nutmeg (to taste). Then add diced
  fresh apples to taste (couple of cups usually). Then top the whole
  thing with a streusel topping (butter, sugar and a little flour all
  cut up together) like you would put on a Dutch Apple Pie and bake as
  the directions for the plain cheesecake suggest.
    It is wonderful.
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Honey-Soy Steak Strips Over Basmati
 Categories: Meats, Low-fat, Low-cal, Ww, Kooknet
      Yield: 2 servings
 
    1/2 lb Steak, 1/4" thick
      1 md Green pepper
      2 c  White basmati rice, cooked

MMMMM--------------------------MARINADE-------------------------------
      2 tb Soy sauce
      2 tb Honey
      1 ts Ground ginger
      1 ts Garlic powder
      1 ts Lemon juice
    1/4 ts Crushed hot red pepper flak
 
  Combine the marinade ingredients, and the meat.  Marinate in the
  fridge overnight.
  
  Cut the pepper in thin strips and fry in a skillet over medium heat
  for about 2 minutes.  Add the marinated steak, and stir-fry until
  meat is no longer pink.  Add the marinade juices and 1 cup of water
  to the skillet and bring to a boil.  Simmer until the liquid is
  reduced to about 1/3.
  
  Arrange steak strips over the basmati, and drizzle the liquid from the
  frying pan on top.
  
  Notes: The marinade from this recipe was based on that of a "Healthy
  Meals in Minutes" Steak Kebab recipe.  The original had 146 calories
  and 4 grams of fat per serving.
  
  Source: Lisa Clarke
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATE CAPPUCINO CHEESECAKE
 Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts
      Yield: 1 cake
 
           (Crust):
 
    1 c   Chocolate wafer crumbs 1/4 c Soften butter
    2 T   Sugar 1/4 t Cinnamon
  :          (Filling): 24 oz Cream cheese, room temperature
    1 c   Granulated sugar
    3 lg  Eggs
    8     1 inch squares semisweet chocolate
    2 T   Whipping cream
    1 c   Sour cream 1/4 t Salt
    2 t   Instant espresso coffee 1/4 c Hot water 1/4 c Coffee liqueur
    2 t   Vanilla extract
  :          (Garnish):
  :          Real leaves
  :          Melted chocolate
    1 c   Whipping cream
    2 T   Powdered sugar
    2 T   Coffee liqueur
  
  Combine chocolate wafer crumbs, butter, sugar and cinnamon. Mix well.
  Press mixture into buttered springform pan. Set aside.
  
  Beat cream cheese until smooth. Gradually add sugar, mixing until well
  blended. Add eggs, one at a time. Beat at low speed until very
  smooth. Melt chocolate with cream over boiling water, stir until
  smooth. Blend well with cheese mixture. Add sour cream, salt, coffee
  liqueur and vanilla; beat until smooth. Turn into pan. Bake in center
  of oven at 350 degrees F. for 45 minutes or until sides are puffed.
  Center will be soft but will firm up when chilled. Turn off oven;
  leave door ajar. Allow cake to cool in oven for 45 minutes. Cover.
  Chill for 12 hours.
  
  Brush real leaves on one side with melted chocolate. Freeze until
  firm. Peel off leaves. Freeze until needed.
  
  Whip cream. Flavor with sugar and liqueur. Garnish cheesecake with
  mounds of whipped cream and chocolate leaves.
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BAKED APPLES from Lois Flack
 Categories: Desserts, Fruits, Cyberealm, Kooknet
      Yield: 6 servings
 
      6 lg Baking apples
    1/2 ts Cinnamon
    1/4 ts Nutmeg
     12 tb Brown sugar
  1 1/2 ts Butter
 
  1. Wash and core apples, then remove a 1 inch strip of peel around the
  middle of each apple.
  
  2. Place apples in a 2 quart square baking dish.
  
  3. Mix sugar, and spices in a small bowl.
  
  4. Fill center of each apple with mixture and dot with 1/4 ts. butter.
  
  5. Add enough water to baking dish to cover the bottom of the dish.
  
  6. Bake uncovered, at 350 until apples are tender.  Baste with glaze
  occasionally.
  
  Serve warm, covered with some of the baking glaze and real whipped
  cream.
  
  Tip:  MacIntosh or Granny Smith apples are great for this.
  
  From the kitchen of Lois Flack:
        *       CYBEREALM BBS - Kook-Net -(315)786-1120       *
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHERRY CHEESECAKE DELIGHT (LO-FAT)
 Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Low-fat
      Yield: 1 cake
 
           (Crust):
 
    2 c   Crushed Snackwells brand-
  :       -Fat Free Cinnamon Snacks-
  :       -(about 1 1/2 boxes)
    3 T   Sugar or 1 1/2 Tbsp sugar
  :       + 1 1/2 packets Sweet N Lo
    3 T   -4 T Liquid Butter Buds*
  :       (Filling):
    8 oz  Philadelphia Brand-
  :       -FAT FREE CREAM CHEESE.
   1/2 c Sugar or 1/4 cup sugar
         + 3 pckts Sweet N Lo
    2     Egg Beaters (1/2 cup)
    1 t   Lemon juice
    1 t   Vanilla
    3 T   Flour
  :          (Topping):
    1 cn  21 oz of regular or lite-
  :       -cherry pie filling- if
  :       -using lite ADD 1 pack-
  :       -Sweet n Lo and 1 tsp-
  :       -almond extract
    2 c   Prepared DREAM WHIP
    2 T   Grape Nuts cereal
  
  *  (Butter Buds come in a powder form for sprinkling on corn etc.
   AND they come in foil packs you mix with 4 oz of water to make an
  excellent Butter Substitute that's FAT FREE and excels in cooking)
  
  Combine the crust ingredients and press into bottom of 9 X 13 inch
  casserole dish that has been sprayed with NONFAT cooking spray. Beat
  all the filling ingredients together until smooth. Pour into the
  prepared baking dish. Bake at 350 degrees F. for 20-30 minutes. Cool.
  Spread Cherry Pie filling over top. Top with Dream Whip and sprinkle
  grape nuts on top.
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chef Freddy's Simply Peachy Apple Pie
 Categories: Cyberealm, Desserts, Pies, Kooknet
      Yield: 8 slices
 
MMMMM-----------------------FOR THE CRUST----------------------------
      2    Pie crusts [10" unbaked]

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

MMMMM----------------------FOR THE TOPPING---------------------------
      1 tb Butter
      2 tb Sugar
    1/2 ts Apple pie spice
 
  1)      Pre-heat oven to 425... 2) Combine the sugar, flour, and the
  spice in a small bowl and mix well, then add the sliced fruit,
  tossing to coat all of the slices... 3) Spoon the filling into the
  bottom pie crust in a deep dish pie pan, with the deepest part in the
  middle. Pat the 2 tb of butter and arrange them on top of the apples.
  Moisten the edges of the bottom crust with water and put the top
  crust on sealing the edges. put strips of aluminum foil around the
  edges of the pie to prevent scoarching... 4) Combine the 1 tb butter
  [melted] and the  ts spice and brush the top of the crust, bake @
  425 for 15 min. then reduce heat to 400 and bake for 40 min... 5)
  Let stand to desired serving temp. and serve with french vanilla ice
  cream topped with a sprinkle of cinnamon...
  
  Source: Chef Freddy's kitchen, somewhere in a basement corner of
  Cyberealm Bbs. Home of Kooknet. in Watertown NY at (315) 786-1120...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: ARIZONA SUNSET CHEESECAKE
 Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts
      Yield: 1 cheesecake
 
           (Shortbread Crust):
  1 1/2 c  Flour
    1/2 c  Finely ground pecans
    1/3 c  Sugar
      1 lg Egg, separated
    1/2 c  Butter, softened
           (Cranberry Glaze Filling)
      1 cn Whole berry cranberry-
           -sauce OR 2 cups cranberry
           -orange relish
      2 tb Sugar
      1 tb Cornstarch
      1 tb Grated lemon zest
      1 tb Lemon juice
           (White Chocolate Filling):
  1 1/2 c  Fresh orange juice
           1-3 Inch x 1 inch piece-
           -of orange peel
           -(orange part only)
      4    8 oz pkgs cream cheese
    2/3 c  Sugar
      1 tb Grated orange zest
      2 tb Cranberry Liqueur (such-
           -as Crantasia Schnapps)
      8 oz White chocolate, melted
      4    Eggs
           (Candied Oranges Topping):
      4 c  Water
      2 c  Sugar
      3    Seedless oranges (unpeeled)-
           -cut into paper-thin slices
           (Garnish):
           Whipped Cream
 
  Shortbread Crust: Preheat the oven to 400 degrees F. Working on a
  large flat surface, such as a pastry board, place flour, pecans, and
  sugar in the center of the surface and mix together. Form a small
  depression or well in the center of the mound. Add the egg yolk and
  the softened butter to the well, then blend these with the dry
  mixture. Mix the ingredients thoroughly using your hands -- there is
  no substitute for warm hands. Shape the dough into a ball and wrap in
  plastic wrap. Chill for at least 10 minutes. Roll out the dough to a
  thickness of about 1/4-inch. You should have a circle of about 11
  inches in diameter. For best results, roll out your dough between 2
  sheets of waxed paper, then peel away the paper and cut the crust in
  a 9 inch circle. Place the circle inside a 9 inch springform pan.
  Prick the crust several times with a fork to keep the crust from
  puffing up during the baking. Place the springform pan in the oven
  and bake for 15 to 20 minutes, or until light brown. Allow to cool.
  Using the leftover dough, line the sides of the springform pan. Press
  the dough against the sides of the pan, smoothing it so as to have a
  continuous layer of crust all the way around the sides of the pan.
  Make sure that the side crust meets the bottom crust all the way
  around. Brush the reserved egg white onto the shell, covering the
  bottom and sides. This will seal the dough and keep it from becoming
  soggy. Set aside until ready to use.
  
  Cranberry Glaze Filling: Mix the sugar and cornstarch together in a
  small saucepan. Stir in the cranberry sauce. Cook over medium heat,
  stirring constantly, until thick. Stir in the lemon zest and lemon
  juice. Set aside to cool slightly.
  
  White Chocolate Filling: Reset the oven to 350 degrees F. Boil the
  orange juice and piece of orange peel in a heavy medium saucepan
  until the juice is reduced to 3 Tbsp - about 12 minutes. Remove and
  discard the strip of orange peel and set aside the reduced orange
  juice. Using an electric mixer, beat the cream cheese, sugar, grated
  orange zest, Crantasia, and reduced orange juice until smooth. Beat
  in the melted white chocolate and then the eggs, one at a time,
  beating just until combined. Pour the cranberry glaze filling into
  the prepared crust, spreading evenly. Pour the white chocolate
  filling over the cranberry layer and bake about 50 minutes (the top
  will be dry and the sides puffed slightly - the center will not be
  set). Move cheesecake to a wire rack and cool completely to room
  temperature. Chill in the refrigerator overnight.
  
  Candied Oranges Topping: Cover a wire rack with waxed paper. Set
  aside. Combine the water and sugar in a heavy shallow wide skillet.
  Stir over medium heat until the sugar dissolves. Simmer 5 minutes
  longer. Add the orange slices 1 at a time and adjust the heat so that
  the syrup bubbles only around the edges of the pan. Cook the oranges
  for one hour. Turn over the top layer of oranges and cook until the
  oranges are translucent and the orange peels tender, about another
  one hour longer. Lift and drain each orange slice out of the syrup,
  and arrange the slices in a single layer on the prepared rack. Let
  dry 1 hour. Boil the orange-sugar syrup until thick, about 6 minutes.
  
  Loosen and remove the sides of the springform pan. Set the cheesecake
  on a serving dish. Overlap the candied orange slices around the top
  of the cheesecake. Reheat the orange syrup, if necessary, and brush
  over the orange slices. Drizzle any remainder over each serving.
  
  Garnish: whipped cream
  
  Garnish each serving (if you dare) with a generous dollop of whipped
  cream.
  
  NOTE: You may substitute grapefruits for the oranges in the Candied
  Oranges Topping if you prefer.
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baja California Chicken
 Categories: Poultry, Kooknet
      Yield: 2 servings
 
      2    Whole Chicken breasts
           Seasoned salt and pepper
      2 tb Vinegar
    1/4 ts Dried tarragon
      2 tb Olive oil
      1    Clove garlic, minced
    1/2 c  Sherry
 
  Preheat oven to 350 degrees
  
  Put the oil and vinegar into a skillet and press garlic into the mixtu
  While the pan is heating up, sprinkle the seasoned salt and pepper ont
  chicken.
  
  Saute' the chicken breasts until they are "golden brown." Place
  chicke into a baking pan and pour sherry over chicken. Place pan in
  the oven 10 minutes.  Serve and enjoy!
  
  Source: Lisa Clarke  (Adapted from "The Cowboy Cookbook.")
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peach Nutmeg Frappe
 Categories: Desserts, Fruits, Cyberealm, Kooknet
      Yield: 2 servings
 
      1 c  Fresh or frozen peach slices
      1 c  Vanilla low-fat ice cream
    1/2 c  Skim milk
      1 tb Powdered sugar
    1/8 ts Ground nutmeg
           Mint sprigs (optiona
           Additional ground nu
           -(optional)
 
  Combine the peach slices, ice cream, milk, powdered sugar, and 1/8
  teaspoon nutmeg in a blender, and process until smooth.  Pour the
  frap into glasses. Garnish with mint sprigs, and sprinkle with
  additional nutmeg, if desired. Serve immediately.
  
  Yield: 2 servings (serving size: 1 cup).
  
  CALORIES 165 (17% from fat); PROTEIN 5.2g; FAT 3.1g; CARB 31.2g; CHOL
  10mg; SODIUM 88mg
  
  Source: Cooking Light's Quick & Easy Weeknights 1995
  
  Posted by Lisa Clarke, Polka-Dot BBS
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Powter Chocolate Mousse Bars
 Categories: Cookies, Kooknet
      Yield: 16 servings
 
    2/3 c  Flour
    1/3 c  Unsweetened Cocoa Powder
  1 1/2 oz Unsweetened Baking Chocolate
      1 tb Canola Oil
      6 lg Egg Whites
  1 1/4 c  Sugar
    3/4 c  Unsweetened Applesauce
    1/2 c  Plain Nonfat Yogurt
      1 ts Vanilla Extract
 
  Preheat oven to 350F. Spray 9 x 9" baking pan with oil and wipe off
  excess, or use nonstick pan. Sift together flour and cocoa powder. Set
  aside. Melt chocolate in double boiler. When melted, turn off heat
  and add oil. Mix until combined. Cool slightly.
  
  Beat egg whites on high with sugar until very fluffy. Add applesauce,
  yogurt, vanilla extract, melted chocolate, and dry ingredients. Lower
  speed and continue beating until well incorporated. Pour mixture into
  baking pan and bake for 20-25 minutes. The center of the mixture will
  feel firm and not liquidy when touched lightly. A toothpick inserted
  will come out covered with batter, not clean. Cool and serve chilled.
  Cut into bars.
  
  21% calories from fat Source: Food by Susan Powter. Typed by Lisa
  Greenwood Posted by Katherine Smith, Kook-Net: The Shadow Zone IV -
  Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Powter Chocolate Angel Food Cake
 Categories: Cakes, Kooknet
      Yield: 12 servings
 
      1 c  Cake Flour
    1/4 c  Cocoa
  1 1/3 c  Sugar
      6 lg Egg Whites
    1/2 ts Cream of Tartar
      3    Whole Eggs
      1 ts Vanilla Extract
    1/2 ts Almond Extract
 
  Preheat oven 350F. Sift flour, cocoa, and 1/3 cup sugar. Set aside.
  Whip egg whites until foamy. Add cream of tartar and continue beating
  until soft peaks form. Set aside in a large bowl. Whip whole eggs
  with 1 cup sugar until creamy and golden. Add vanilla and almond
  extracts and mix until combined. Fold whole egg mixture gently into
  whipped egg whites.
  
  Fold dry mixture gently into egg mixture, just until combined. Pour
  mixture into a 10 inch tube pan and bake for 40-50 minutes, or until
  a toothpick inserted in the middle comes out clean. Invert cake to
  cool. Run knife around the edge of pan to loosen cake. Remove bottom
  with tube. Run knife around the bottom of the pan around the tube.
  Turn cake onto plate.
  
  11% calories from fat Source: Food by Susan Powter. Typed by Lisa
  Greenwood Posted by Katherine Smith, Kook-Net: The Shadow Zone IV -
  Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Orange Marmalade Bread (Machine)
 Categories: Breads, Kooknet
      Yield: 1 loaf
 
           HITACHI
      1 c  Tap Water
    1/2 c  Orange Marmalade
      3 c  All-Purpose Flour
      1 ts Salt
  1 1/2 tb Butter
  1 1/2 tb Dry Milk
  1 1/2 ts Dry Yeast; (BREAD)
      2 ts Dry Yeast; (BREAD RAPID)
 
  This menu can not be used on delay timer.  **NOTE** The height of
  bread will be shorter than the "BASIC WHITE BREAD". Place ingredients
  into pan according to directions for machine. Press Start. My notes**
  This is especially good for toast.  I might even be tempted to add a
  bit of food coloring to give it a deeper orange color... 8-}
  
  Origin: Hitachi Cookbook. Shared by: Sharon Stevens Posted by
  Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tomato-Basil Soup
 Categories: Appetizers, Soups, Vegetables, Kooknet
      Yield: 6 servings
 
      2 lb Tomatoes; diced
      2    Cloves Garlic; coarsely
           -chopped
      2 tb Olive Oil
    1/4 c  Dry Red Wine
      5 c  Vegetable Stock
      1 cn Tomato Paste
      2 bn Basil; coarsely chopped
           Salt
           Ground Black Pepper
 
  Dice the tomatoes into bite-sized pieces. Set aside.
  
  Heat olive oil until it is warmed.  Add the garlic & saute it very
  gently only until it becomes fragrant.  Add the tomatoes, stir once &
  add the remaining ingredients except the basil & salt & pepper. Raise
  the heat a little, cover & let the soup cook gently without ever
  letting it quite come to the boil.  Let it cook like this for 45
  minutes. You want the tomatoes to be softened.  Add the seasonings &
  the basil. Cook long enough to warm the basil through.  Serve with
  freshly baked, crusty, Italian bread.
  
  MARK'S NOTE: If you want a thin soup, omit the tomato paste.  If you
  want it to be thicker, add the paste, but it will make quite a
  difference to the texture of the soup.  If serving as a lunch, or
  with only a light main course, then the paste makes this a rich &
  satisfying soup: if serving purely as an appetizer, then omit the
  tomato paste.
  
  Also, do not let the soup come to a full rolling boil.  It is best
  served warmed.  Once you add the basil, you may want to switch the
  heat off & let the soup sit for a while, reheating just before
  serving.
  
  Recipe by Mark Satterly Posted by Katherine Smith, Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: James Barber's Pan Roasted Salmon W/Sweet Peppers and Gar
 Categories: Fish, Main dish, Kooknet
      Yield: 2 servings
 
      2    Salmon Steaks
      1 tb Olive Oil
      2 md Red or Yellow Sweet
           -peppers (or combination),
           -coarsely diced
      3    Clove Garlic, thinly sliced
      1 tb Wine Vinegar
    1/3 c  Dry White Wine
    1/2 ts Dried Thyme
      1 pn Cayenne Pepper
           Salt
           Pepper
           Fresh Parsley, chopped
 
  A colourful vegetable mixture accompanies succulent salmon steaks for
  a quick and easy dish. Great with steamed rice.
  
  Heat the oil in a large frypan and saute the peppers and garlic over
  high heat for 1 minute, stirring constantly.  Add the vinegar, cook 1
  minute more, still stirring.  Push the peppers to the side of the
  pan, lay in the salmon, cook 30 seconds then turn over.  Add wine.
  Sprinkle with thyme, cayenne, salt and pepper, and spoon peppers over
  salmon. Put the lid on the frypan and cook over medium heat for 6
  minutes or until salmon flakes when fork-tested.  Sprinkle with
  parsley and serve.
  
  Source: B.C.'s Best Salmon Recipes. Typed by Bob Shiells Posted by
  Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chez' Freddy's House Brownies
 Categories: Cyberealm, Desserts, Cookies, Kooknet
      Yield: 12 servings
 
      1    Chocolate Cake mix
      1 cn Condensed sweetened milk
     16 oz Chocolate (or fudge) syrup
      1 lg (tub) Chocolate CoolWhip
      1 c  Walnuts [crushed]
 
     1. Prepare the chocolate cake mix according to package directions,
  in a 12" x 15" baking sheet pan that is greased and floured. Let cool
  to room temperature.
  
  2a.   Remove cake from oven and immediately poke holes in the top of
  the cake with a wooden spoon handle then...
  
  2b.   Heat the condensed milk and the chocolate (or fudge) syrup `til
  free flowing liquid (like water) and pour the evaporated milk in
  them... then the chocolate (or fudge) syrup in them as well...
  
     3.  Cover the top with the crushed nuts and refrigerate `til
  dessert is to be served...
  
     4.  Remove from the fridge and, top with the cool whip, garnish
  with additional syrup, slice and serve...
  
  Source: Ms. Debbie Aubertine Clayton NY and... Chez' Freddy's Kitchen
  @ Cyberealm bbs in Watertown NY home of KOOKNET @ (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chez' Freddy's Alternative Brownies
 Categories: Cyberealm, Desserts, Cookies, Kooknet
      Yield: 12 servings
 
      1    French Vanilla cake mix
      1 cn 21 oz crushed pineapple
           [drained]
    3/4 c  Coconut [shredded]
      1 cn Condensed sweetened milk
     16 oz Pineapple ice cream topping
      1 lg (tub) CoolWhip
      1 tb Cinnamon/sugar
 
     1. Prepare the cake mix according to package directions, adding in
  the drained pineapple and the coconut, and pour into a 12" x 15"
  baking sheet pan that is greased and floured. Let cool to room
  temperature.
  
  2a.   Remove cake from oven and immediately poke holes in the top of
  the cake with a wooden spoon handle then...
  
  2b.   Heat the condensed milk and the pineapple topping `til free
  flowing liquid (like water) and pour the evaporated milk in them...
  then the pineapple topping in them as well...
  
     3.  Dust the top with the cinnamon/sugar and refrigerate `til
  dessert is to be served...
  
     4.  Remove from the fridge and, top with the cool whip, garnish
  with additional syrup, cinnamon/sugar, slice and serve...
  
  Source: Chez' Freddy's Kitchen @ Cyberealm bbs in Watertown NY home of
  KOOKNET @ (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chef Freddy's Strawberry-Glazed Fruit Tart
 Categories: Cyberealm, Desserts, Fruits, Kooknet
      Yield: 6 servings
 
      1 qt Strawberrys [cleaned
           & halved]
      1 cn Pineapple chunks [drained]
     16 oz (jar) Strawberry glaze
      1    9" shortbread pie shell
      1 tb Cinnamon/sugar
 
  1)      Prepare the pie shell according to the directions, for
  baking... and sprinkle with  tb of the cinnamon sugar before baking.
  
  2)      In a large bowl toss together the fruit slices and chunks, and
  chill while the pie shell cools, then fold in the glaze...
  
  3)      Add the fruit mix to the pie shell being carefull not to over
  fill it then sprinkle the additional cinnamon/sugar over the top...
  
  4)      Chill for at least 1 hour and preferably overnight, top with
  whipped cream or your other desired topping and serve cold...
  
  Source: loosly adapted from a recipe found in Cyber-space Formatted
  to MM format by Fred Goslin in Chef Freddy's Kitchen @ Cyberealm Bbs,
  home of KookNet, in Watertown NY @ (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lemon-pineapple delight
 Categories: Cyberealm, Desserts, Pies, Kooknet
      Yield: 6 servings
 
      1 pk Vanilla wafers
      1    2lb tub CoolWhip
      1 pk Lemon pie filling [prepared]
      1 cn Pineapple [crushed][drained]
           Lemon zest and chunk
           Pineapple for garnish.
 
     1. Reserve 12 or so, of the vanilla wafers for the back crust and
  then finely crush the remaining cookies. Pack the crushed cookies
  into a 9" pie pan and stand the whole cookies up on edge around the
  edge of the pan to form the back crust...
     2. Combine the Coolwhip, pie filling, and drained pineapple in a
  large bowl, and when uniformly blended, pour into the pie shell
  leaving no air pockets...
     3. Place in freezer for at least 2 to 3 hours and remove at least
  45 min. prior to serving.
     4. Garnish with the chunk pineapple and the zest, slice and
  serve...
  
  Note... Any sort of citrus pie filling can be used as long as it is
  prepared prior to blending with the CoolWhip. The pie filling must
  not be hot or warm when blending with the Cool Whip...
  
  Source: Chez' Freddy's kitchen, somewhere in the back corner of
  Cyberealm Bbs in Watertown NY @ (315) 786-1120 home of KookNet
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cool 'n Easy (Watermelon) Pie
 Categories: Desserts, Pies, Kooknet
      Yield: 8 servings
 
    2/3 c  Boiling Water
      1 pk (4-serving size) JELL-O
           -brand watermelon flavor
           -gelatin, or any flavor
    1/2 c  Cold Water
           Ice Cubes
      8 oz Package Cool Whip non-dairy
           -whipped topping, thawed
      1 ea Prepared graham cracker
           -crumb crust
           Additional whipped topping
           -for garnish
 
  1.  Stir boiling water into gelatin in bowl 2 minutes or until
  dissolved. Mix cold water and ice to make 1-1/4 cups.  Stir into
  gelatin until slightly thickened.  Remove any remaining ice.
  
  2.  Stir in whipped topping until smooth.  Refrigerate 10 minutes or
  until mixture will mound.  Spoon into crust.
  
  3.  Refrigerate 4 hours or until firm.  Garnish with additional
  whipped topping, if desired.
  
  Makes 8 servings.
  
  NOTE:  Sugar-Free JELL-O brand gelatin and COOL WHIP LITE whipped
  topping can be substituted.
  
  SOURCE:  Jell-o and Cool Whip advertisement
  
  Typed by iRis gRayson. Posted by Katherine Smith, Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Government Cookies
 Categories: Cookies, Kooknet
      Yield: 3 dozen
 
      1 c  Packed dark brown sugar
      1 c  Granulated sugar
    1/2 c  Softened butter
    1/2 c  Shortening
      2    Eggs
      1    And 1/2 teaspoons vanilla
      1    And 1/2 cups flour
      1 ts Baking soda
     12 oz Chocolate chips
      1 c  Chopped walnuts or pecans
 
  Tasks and Milestones: After procurement actions for the above required
  commodities, and subsequently identified appliances and
  instrumentalities, decontainerize materials. Perform succeeding
  measurement tasks sequentially.
  
  In a mixing bowl the incumbent will execute materials allocation for
  the brown sugar, the granulated sugar, the butter, and the shortening
  in an approved mixing container; order is precedential and
  unwaiverable. Incumbent will next impact the interfacement of eggs
  and vanilla, avoiding an overallocation scenario.
  
  To avoid at all cost being on the critical path, incumbent shall next
  perform materials loading of lour and soda into a bowl and aggregate.
  Equalize with prior mixture and develop intense and continous liaison
  among materials until minimum slack prevails. Assimilate key
  chocolate and nut subprojects and execut stirring operations.
  
  In a parallel task, an equally skilled and proficient incumbent will
  take actio to prepare the heating environment for throughput by
  manually setting the oven baking unit to a temperature of 350 degrees
  fahrenheit. When performed in a reasonable proficient manner, this
  will prevent a precedence relationship between the predecessor and
  successor creating a lag.
  
  Incumbent shall next allocate the aggregated materials in a dangling
  fashion from a teaspoon implement onto an ungreased cookie sheet at
  intervals sufficient to permit planned and actual separation of
  throughputs, thereby creating the maximum positive slack practicable
  under prevailing conditions.
  
  Position aforesaid cooking sheet into above conditioned oven
  instrument, in a bake or equivalent manufacturer recommended
  situation, and monitor for an earliest finish of eight minutes and an
  absolute finish of ten minutes baking aspect.  Incumbent is to
  initiate sequentially the coordination of baked materials within the
  cooling rack function, and subsequently to containerize when ambient
  condition is attained.
  
  Projected value:  3 dozen cookie units.
  
  : Submitted by: Stephen Haffly
  : FidoNet:  The Cooking Echo
  : Posted: 28 Jul 95  12:14:31
  
  Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson
  Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Brunch in High Cotton
 Categories: Breakfast, Kooknet
      Yield: 6 servings
 
           No Ingredients
 
  Augusta's Chilled Tomato Soup with Basil Cream
  
  Freshly Squeezed Orange Juice
  
  Feather Bed Eggs
  
  Char's Extra-Good Sesame Drop Biscuit-Muffins
  
  Glazed Orange Muffins
  
  Sliced Fresh Melon and Fresh Berries
  
  Colombian Coffee and Earl Grey Tea
  
  Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon
  
  Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson
  Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Augusta's Chilled Tomato Soup with Basil Cream
 Categories: Soups, Vegetables, Appetizers, Kooknet
      Yield: 6 servings
 
    1/2 c  Lightly Packed Fresh Basil
           -Leaves; coarsely chopped
    3/4 c  Heavy Cream
      2 c  Ripe Tomatoes; seeded,
           -peeled, and coarsely
           -chopped
      2 c  Chicken Stock
      2 c  Milk
      1 ts Honey
           Salt
           Ground Black Pepper
           Whole Basil Leaves
 
  Early in the day, put the chopped basil leaves in a small bowl. Scald
  the cream in a small saucepan and pour it over the basil. Let steep 1
  hour, then strain the cream and chill deeply. In a food processor,
  puree the chopped tomato, stock, milk and honey until very smooth.
  Transfer the puree to a bowl, and season with salt and pepper. Chill
  deeply. When ready to serve, whip the basil cream. Ladle the chilled
  soup into chilled glass cups or stemmed glasses. Dollop each serving
  with the whipped cream and top with a fresh basil leaf.
  
  Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon
  Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson
  Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Skillet-Sizzled Buttermilk Cornbread
 Categories: Breads, Kooknet
      Yield: 8 servings
 
      1 c  Stone-Ground Yellow Cornmeal
      1 c  Unbleached All-Purpose Flour
      1 tb Baking Powder
    1/4 ts Salt
    1/4 ts Baking soda
  1 1/4 c  Bulgarian-Style Buttermilk
      1 lg Egg
      2 tb Sugar; (or more)
    1/4 c  Corn Oil
           Vegetable Cooking Spray
      2 tb Butter; up to 4 tb
 
  Preheat oven to 375F. In a large bowl, combine the cornmeal, flour,
  baking powder and salt. In a small bowl, stir the baking soda into
  the buttermilk. In a second bowl, whisk together the egg, sugar to
  taste, the oil, and then whisk in the buttermilk.
  
  Spray an 8-9" cast-iron skillet with vegetable cooking spray. Put the
  skillet over medium-high heat, add the butter, and heat until the
  butter melts and is just starting to sizzle. Tilt the pan to coat the
  bottom and sides.
  
  Add the wet ingredients to the dry, and quickly stir together, using
  only as many strokes as needed o combine. Scrape the batter into the
  hot, buttery skillet. Immediately put the skillet in the oven and
  bake until golden brown, about 25 minutes. Cut into wedges to serve.
  
  Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon
  Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson
  Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Feather Bed Eggs
 Categories: Casseroles, Main dish, Breakfast, Kooknet
      Yield: 6 servings
 
           Vegetable Cooking Spray
      1    Recipe Skillet-Sizzled
           -Buttermilk Cornbread;
           -crumbled into large chunks
           -and left to dry overnight
           Salt
           Pepper
  1 1/2 c  Sharp Cheddar Cheese; grated
      8 lg Eggs
      2 c  Milk; or a combination of
           -Milk and Cream, Milk and
           -Half-And-Half, Milk and
           -Sour Cream, or Milk and
           -Evaporated Milk
      1 ds Tabasco Sauce
      1 ds Worcestershire Sauce
      1 pn Dried Dill
      1 pn Dried Basil
 
  Preheat the oven to 350F. Spray a 14 x 11" shallow baking dish with
  vegetable cooking spray. Spread the cornbread in an even layer in the
  prepared dish. Sprinkle lightly with salt and pepper. PAt the cheese
  over the top. Whisk the eggs, milk, and seasonings until blended,
  then pour this mixture over the cornbread.
  
  Bake until the eggs are set and the top is lightly browned and
  slightly puffed, about 30 minutes. Don't overbake.
  
  Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon
  Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson
  Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Charlisa's Extra-Good Sesame Drop Biscuit-Muffins
 Categories: Muffins, Breads, Kooknet
      Yield: 48 muffins
 
      2 c  Self-Rising Flour
      1 c  Butter; at room temperature
      1 c  Sour Cream
    1/2 c  Sesame Seeds; lightly
           -toasted
      1 tb Paprika
           Vegetable Cooking Spray
 
  Preheat the oven to 425F. In a mixing bowl, mix the flour and
  softened butter with a fork until barely blended. Add the sour cream,
  sesame seeds, and paprika and mix again until barely blended. Spray
  baking sheets or mini-muffin cups with vegetable cooking spray. Drop
  the dough by teaspoonfuls onto the pan or into the muffin cups. Bake
  until brown around the edges, about 10 minutes. Watch closely, for
  they burn easily.
  
  Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon
  Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson
  Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Glazed Orange Muffins
 Categories: Muffins, Breads, Fruits, Kooknet
      Yield: 12 muffins
 
           Vegetable Cooking Spray
      2 c  Unbleached All-Purpose Flour
    3/4 c  Sugar
  2 1/2 ts Baking Powder
    1/4 ts Salt
      1 lg Orange
    1/4 c  Milk; or more as needed
    1/3 c  Butter; melted and cooled
      1 lg Egg; lightly beaten
      1 ts Vanilla Extract
    1/4 ts Baking Soda
    1/2 c  Pecans; coarsely chopped and
           -toasted

MMMMM------------------------ORANGE GLAZE-----------------------------
      1    Orange; finely grated zest
           -of
    1/3 c  Fresh Orange Juice
    1/3 c  Sugar
 
  Preheat the oven to 400F. Spray 12 muffin cups with vegetable cooking
  spray or line with paper liners. In a large mixing bowl, combine the
  flour, sugar, baking powder, and salt. Grate the zest of the orange
  and juice it. Add enough milk to the orange juice to measure 1 cup
  plus 2 tb and pour it into a second bowl. Add the butter, egg,
  vanilla, and baking soda and whisk until blended. Add the wet
  ingredients to the dry and combine with as few strokes as possible.
  Fold in the orange zest and pecans.
  
  Spoon the batter into the prepared muffin cups, filling each one 1/2
  to 2/3 full. Bake until golden and fragrant, 15-20 minutes.
  Meanwhile, prepare the orange glaze: In a small pan, bring the orange
  zest and juice and sugar to a boil, stirring to dissolve the sugar.
  Turn down the heat and let simmer until thickened, 4-5 minutes. Let
  cool slightly. The glaze should be liquidy so that it soaks into the
  muffins. Let muffins cool 2-3 minutes, then brush the tops with the
  warm glaze, or drip it over them with a spoon. Serve warm. Sticky and
  good -- real good!
  
  Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon
  Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson
  Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Jamaican Turkey Burgers
 Categories: Poultry, Ethnic, Kooknet
      Yield: 2 burgers
 
      1 sm Onion, chopped
    1/4 ts Cayenne pepper
    1/4 ts Allspice
    1/2 lb Ground turkey
    1/2 ts Salt
    1/2 ts Black pepper
    1/2 ts Curry powder
    1/2 ts Dried thyme
 
  Mix all ingredients together and form into 2 large patties.  Grill or
  5-7 minutes per side.
  
  Adapted from Alison Meyer (very loosely based on a meat pattie recipe
  from Sugar Reef Caribbean Cooking by Devra Dedeaux.)
  
  Source: Lisa Clarke
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Curried Pumpkin and Banana Bread (ABM)
 Categories: Breads, Kooknet
      Yield: 1 small loaf
 
  1 1/2 ts Active Dry Yeast
      1 c  Bread Flour; plus
      2 ts Bread Flour
      1 c  Whole Wheat Flour
      2 tb Cracked Wheat
      1 ts Curry Powder
    1/2 ts Garlic; minced
      1 tb Sesame Seeds
      2 tb Sugar
    1/2 c  Ripe Banana; mashed
    1/2 c  Canned Pumpkin
      1 tb Vegetable Oil
    1/4 c  Water
 
  Add all ingredients in the order suggested by your machine's manual
  and process on the basic bread cycle according to the manufacturer's
  directions. Let the loaf cool before slicing.
  
  Source: "The Best Bread Machine Cookbook Ever," by Madge Rosenberg.
  Typed by Michelle Howe Posted by Katherine Smith, Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Egg Bread ABM
 Categories: Breads, Kooknet
      Yield: 1 loaf
 
MMMMM----------------------1 1/2 POUND LOAF---------------------------
    3/4 c  Milk
      2    Eggs
      3 c  Bread Flour
  1 1/2 ts Salt
      3 tb Butter or Margarine
    1/4 c  Sugar
  1 1/2 ts Active Dry Yeast
 
  Place all ingredients in bread pan.  Select Light Crust setting, and
  press start.
  
  After baking cycle ends, remove bread from pan, place on cake rack,
  and allow to cool 1 hour before slicing.
  Source: "Bread Machine Magic," by Linda Rehberg and Lois Conway.
  Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson
  Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Buttermilk Bread #3 ABM
 Categories: Breads, Kooknet
      Yield: 1 lb loaf
 
     13 oz Buttermilk
      2 tb Margarine or Butter;
           -softened
      2 tb Honey
  2 1/2 c  Bread Flour
      1 ts Salt
    1/3 ts Baking Soda
      1 ts Bread Machine Yeast
 
  Measure carefully, placing all ingredients in bread machine pan in the
  order recommended by the manufacturer.
  
  Select Basic/White cycle.  Use Medium or Light crust color.  DO NOT
  USE DELAY CYCLES.  Remove baked bread from pan and cool on wire rack.
  
  Per 2 oz. slice: Calories 185, protein 5g, Carbohydrate 34g, fat 3g,
  Cholesterol 0, Sodium 350mg
  
  From: "Bread Machine Recipes" by Gold Medal   Book #6 Posted by
  Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Multigrain Loaf ABM
 Categories: Kooknet, Breads
      Yield: 1 lb loaf
 
     13 oz Water
      1 tb Margarine or Butter;
           -softened
      1 c  Bread Flour
    3/4 c  Whole Wheat Flour
    2/3 c  Seven-Grain Cereal
      2 tb Packed Brown Sugar
      1 ts Salt
      2 ts Bread Machine Yeast
 
  Measure carefully, placing all ingredients in bread machine pan in the
  order recommended by the manufacturer.
  
  Select Whole Wheat or Basic/White cycle.  Use Medium or Light crust
  color. Remove baked bread from pan and cool on wire rack.
  
  Per 2 oz. slice: Calories 140, protein 4g, Carbohydrate 27g, fat 2g,
  Cholesterol 0, Sodium 270mg
  
  From: "Bread Machine Recipes" by Gold Medal   Book #6 Submitted By
  MICHELLE HOWE  On   1995-07-30,1903 Posted by Katherine Smith,
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Valerie's Very Own Rye Bread (Abm)
 Categories: Breads, Kooknet
      Yield: 1 loaf
 
  1 1/4 c  Water
      2 c  Unbleached White Flour
  1 1/2 c  Rye Flour
      1 tb Cocoa
  1 1/2 tb Caraway Seed
    1/3 c  Molasses
      2 ts Active Dry Yeast
      1 ts Gluten; (optional)
  1 1/2 ts Salt
 
  Use Basic Medium mode. Timer not recommended.
  
  From: vmh@intellicorp.com (Valerie). Fatfree Digest [Volume 10 Issue
  41], Sept. 21, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV
  
  Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson
  Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Potato Bread (Oster ABM)
 Categories: Breads, Kooknet
      Yield: 1 loaf
 
MMMMM----------------------1 1/2 POUND LOAF---------------------------
  1 1/4 c  Water
      2 tb Margarine or Butter;
           -softened
  3 1/4 c  Bread Flour
    1/2 c  Instant Mashed Potatoes; dry
      1 tb Sugar
  1 1/2 ts Salt
  2 3/4 ts Regular Active Dry Yeast; or
  2 3/4 ts Bread Machine Yeast; or
  2 3/4 ts Fast-Rising Yeast

MMMMM------------------------1 POUND LOAF-----------------------------
    3/4 c  Water
      1 tb Margarine or Butter;
           -softened
      2 c  Bread Flour
    1/3 c  Instant Mashed Potatoes; dry
      2 ts Sugar
      1 ts Salt
  1 3/4 ts Regular Active Dry Yeast; or
  1 3/4 ts Bread Machine Yeast; or
  1 3/4 ts Fast-Rising Yeast
 
  Add ingredients in order recommended by machine maker, (in Oster's
  case - in the order written) select WHITE cycle and press start.
  Source: Oster Bread Machine Manual. Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Thai Chicken Stir Fry with Mint Leaves and Chile
 Categories: Poultry, Kooknet, Ethnic
      Yield: 2 servings
 
      4    Green onions
      8 oz Boneless and skinless
           -chicken
           -breasts OR thighs
      4 tb Vegetable oil
      1 lg Onion, halved lengthwise,
           -cut in thin slices,
           -spearated in half rings
      2    Fresh red OR
           -green jalapeno OR
           -serrano peppers
           -halved lengthwise
      4 md Garlic cloves, minced
    1/2 c  Chicken stock
      2 tb Soy sauce
      1 c  Whole fresh mint leaves
           -hot cooked rice, for
           -serving
 
   Chop white and light green parts of green onions.  Cut dark green
  parts in 3-inch pieces.  Cut chicken in 3 x 1/4 x 1/4 strips.
   Heat 2 tablespoons oil in a large skillet or wok over high heat. Add
  sliced onion and peppers and saute, stirring, about 7 minutes or until
  onion browns lightly; it may still be a bit crunchy. Transfer to a
  bowl.
   Add 1 tablespoon oil to skillet and heat ove rhigh heat.  Add
  chicken and saute until it changes color, about 1 minute.  Do not
  overcook. Add to sliced onions.
   Add remaining tablespoon oil to skillet and heat over medium low
  heat. Add garlic and all the green onions and saute 1/2 minute. Add
  stock and soy sauce and heat through.  Add chicken, onion slices,
  peppers, and mint leaves and toss 1/2 minute over low heat. Taste,
  and add more soy sauce of needed.  Serve over rice. Makes 2 or 3
  servings. From: FAYE LEVY'S INTERNATIONAL CHICKEN COOKBOOK by Faye
  Levy,
  
  Posted by Lisa Clarke at the.. * The Polka Dot Palace BBS
  1-201-822-3627 Posted by FAYLEN
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rules for Baking a Beautiful Cheesecake
 Categories: Kooknet, Cyberealm, Cheesecake
      Yield: 4 rules
 
 
  =================================================
       RULES FOR BAKING A BEAUTIFUL CHEESECAKE
  =================================================
  
  1. Beat cheese and sugar together until very smooth and fluffy and the
  sugar is completely dissolved.
  
  2. Beat in eggs 1 at a time just long enough to thoroughly blend. DO
  NOT OVER BEAT.
  
  3. To avoid cracking on the top of the cheesecake: Place a pan of hot
  water on the floor of the oven during baking time.
  
  Check that your oven is NOT drafty.
  
  Check the accuracy of your oven temperature. A too-hot oven WILL cause
  cracks.
  
  DO NOT "peek" at the cheesecake during baking time.
  
  Use the proper size pan. If you use another size pan, adjust the
  baking time accordingly.
  
  DO NOT over bake. Baking time IS important.
  
  Run a spatula around the sides of the pan to loosen cheesecake
  immediately after baking.
  
  Cool the baked cheesecake to room temperature COMPLETELY before
  refrigerating. A hot, or even warm cheesecake, in the refrigerator
  WILL definitely crack.
  
  4. Even the non-amateur, following all the rules, will occasionally
  produce a cracked cheesecake. If so, simply cover the top of the
  cheesecake with one of your favorite toppings and pretend you didn't
  notice. The cheesecake will taste wonderful just the same. (I think
  that's why so many cheesecakes have toppings anyway!)
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY Home
  of Kook-Net        (315)782-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BLUE CHEESE CHEESECAKE
 Categories: Kooknet, Cyberealm, Cheesecake
      Yield: 8 " cake
 
           Crust:
 
  2  T   Butter or margarine 1 c Cheese crackers, crushed
  
  :       Filling: 16 oz Cream cheese, softened
    8 oz  Blue cheese
    3     Eggs 1/4 c Flour 1/4 t Salt
    1 c   Medium picante sauce
    1 c   Sour cream 1/2 c Chopped green onions 1/2 c Chopped walnuts
  
  :          Garnish:
  :          chopped parsley
  :          tomato roses
  :          chopped green onions
  
  Preheat oven to 325 deg. Butter 8-inch springform pan; sprinkle
  cracker crumbs on bottom and sides.
  
  Blend cheeses, eggs, flour, salt, picante sauce and sour cream. Fold
  in onions. Pour mixture into pan and sprinkle with walnuts. Bake one
  hour. Cool and chill overnight. Garnish with parsley and tomato
  roses, or with additional chopped green onions, if desired. serve at
  room temperature on crackers.
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken and Pasta in Ginger Sauce
 Categories: Poultry, Kooknet
      Yield: 4 servings
 
      2 oz Boneless, skinless chicken
           -breasts, halved
      8 oz Spaghetti, uncooked
      1    Chicken bouillon cube
      1 md Red bell pepper,
           -trimmed and cut into strip
      1 lg Leek, white part only,
           -trimmed and cut in 1-inch
           -half rounds

MMMMM-------------------------THE SAUCE------------------------------
      1 ts Garlic powder
      3 ts Ground ginger
    1/8 ts Crushed rep pepper flakes
      1 ts Dried thyme
      2 ts Lime juice
      3 ts Dijon mustard
      2 tb Soy sauce
      2 tb Rice vinegar
    1/4 c  White cooking wine
      2 ts Honey
           Olive oil
 
  Combine the sauce ingredients, and set aside.
  
  Put the leek and pepper in a large skillet with a little bit of olive
  oil. Saute for about 3 minutes, just until the vegetables begin to
  wilt. Remove vegetables from the skillet and set aside.  Add chicken
  to the skillet (and more olive oil, if necessary), and cook in the
  vegetable juices until no longer pink.  Add the sauce to the skillet.
  Bring to a boil, and simmer on low heat for about 5 minutes.  Prick
  the chicken with a fork, to let the juices seep in.  Add the
  vegetables back into the skillet and cook for an additional 5
  minutes, or until the chicken is cooked through.
  
  While the chicken is simmering, bring a large pot of water to a boil
  over high heat.   Dissolve the bouillon cube in the water. Add the
  spaghetti, and cook to desired doneness.
  
  Transfer the pasta to a serving bowl. Arrange the chicken and
  vegetables and sauce on top, and enjoy!
  
  Source: Lisa Clarke
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SAUSAGE AND BISCUITS
 Categories: Cyberealm, Breakfast, Kooknet
      Yield: 4 servings
 
      1 lb Breakfast sausage
    1/4 c  Flour
      1 ts Salt
      2 c  Milk; or half milk,
           Half cream
 
  Make the biscuits with baking mix such as Jiffy or Bisquik, cutting
  in some additional butter if fat and calories don't scare you.
  
      Break up the sausage as you brown it in frying pan. Then remove
  meat and set aside.
      Drain all but about 1/4 cup of the fat from the pan; remove pan
  from heat and stir in flour.  Add milk gradually, stirring.
      Return pan to heat and cook as with any white sauce, stirring
  until thick and smooth.
      Return sausage to sauce, turn heat low, and let simmer a bit to
  blend flavors.
      Taste for seasoning; you are unlikely to want pepper, but you may
  need a bit more salt.
      Serve with eggs of you choice, but scrambled is my preference...
  
   Source:      Esther H. Vail, Rochester NY USA Formatted to MM format
  by Fred Goslin in Watertown NY on Cyberealm Bbs, home of KookNet @
  (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Basic Cheesecake Crust:
 Categories: Cheesecake, Kooknet
      Yield: 1 crust
 
  1 1/2 c  Crushed graham crackers
           -(1 package)
    1/4 c  Sugar
      5 tb Melted butter
 
  Mix the graham crackers and sugar, then add butter and mix with a fork
  until completely moistened.  Press mixture into the bottom and up
  1/3rd of the side of a 9-inch springform pan.  Refrigerate for 1 hour.
  
  Variations:  Use ginger snaps instead of graham crackers for a spicier
  crust or for cakes like pumpkin.  Use chocolate wafers instead of
  graham crackers for a chocolate, white chocolate, or certain
  fruit-flavored or ~topped cheesecakes like raspberry, cherry, or
  orange.  For a sweeter, moister crust (do this only if the cheesecake
  is going to get eaten quickly, because it gets mushy faster) use
  brown sugar instead of white.
  
  (see also Basic Cheesecake Filling and Basic Cheesecake Method &
  Toppings)
  
  * The Polka Dot Palace BBS 1-201-822-3627.  Posted by FAYLEN
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Basic Cheesecake Filling
 Categories: Cheesecake, Kooknet
      Yield: 1 cake
 
      1 lb To 2 lb cream cheese
    1/2 c  Powdered sugar
      2    To 3 eggs
    1/2 c  Yogurt or sour cream
    3/4 c  Liqueur or fruit/vegetable
           -puree
      1 tb Vanilla
      1 ts Or more other flavored
           -extracts,
           -if desired
 
  Here's where it gets fun.  The more cream cheese you use, the denser
  the cheesecake will be (but not dry!)  The more eggs you use, the
  fluffier it will be.  There's a delicate balance here - 1 lb cheese
  and 3 eggs will give you a fluffy cheesecake, but if you use 2 lbs
  cheese, 3 eggs is an absolute must if you don't want it to be flat.
  More eggs than 3, and you'll taste the eggs.  1 lb cheese and 2 eggs
  is a nice balance, too, but going any lower than that you'll just end
  up with something flat.
  
  The powdered sugar works best for two reasons - number one, powdered
  sugar contains corn starch, which acts as a thickener, and number
  two, you don't have to worry about the grittiness of undissolved
  sugar in your cake. The yogurt or sour cream adds moistness and a
  little bit of tang to the cake. It's not necessary, but it adds oomph
  to either a bland cake or a citrus-flavored cake.  For liqueur, add
  no more than 1/2 cup if you're using the yogurt or sour cream, and
  make sure you're using the three eggs. If you eliminate the
  yogurt/sour cream, you can increase the liqueur to 3/4 cup, and 2
  eggs will work (but three is still better - two works best only if
  you're not using the yogurt/sour cream >and< your liqueur is only 1/2
  cup.)  A fruit or vegetable puree should be relatively dry - drain
  off the liquid in a sieve, or put it in a saucepan, mix in some
  cornstarch, and heat it until it's thick. You can use an entire cup
  of puree if you eliminate the yogurt/sour cream. Either mix in the
  puree with the batter, or reserve a cup or so of batter, mix it with
  the puree, then swirl it into the cheesecake.
  
  The vanilla is a must, in my opinion.  Lots of times, I'll throw in an
  extra teaspoon for good measure.  Other extracts can enhance the
  flavor - banana extract in a strawberry cheesecake, coconut extract
  or almond extract in an Amaretto cheesecake, etc.
  
  Another addition would be cocoa or chocolate.  Cocoa mixes in nicely
  without making the cheesecake gooey - 4-6 Tbsp will do it.  Melted
  chocolate or white chocolate chips shouldn't really exceed 6 oz, even
  4 oz will usually do enough for the flavor.  If you're doing the
  swirl thing, use only 2-3 oz melted chocolate for the batter that's
  being swirled in. Make sure the melted stuff is cooled before you mix
  it in.
  
  (see also Basic Cheesecake Crust and Basic Cheesecake Method &
  Toppings)
  
  * The Polka Dot Palace BBS 1-201-822-3627.  Posted by FAYLEN
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Basic Cheesecake Method & Toppings
 Categories: Cheesecake, Kooknet
      Yield: 1 servings
 
 
  Let cream cheese sit out until it's room temperature, nice and soft.
  Beat the cream cheese and sugar together until fluffy.  Add eggs one
  at a time (break them into a separate cup - one teensy bit of shell
  will ruin everything!) and beat just until mixed.  Add remaining
  ingredients and beat just until mixed. Pour into chilled shell and
  bake at 325 for 50 minutes to an hour.
  
  Jam may be melted and poured evenly over the top of the cooled cake.
  
  Fruits may be arranged on top of a cooled cake, then covered with a
  melted jam glaze.
  
  4 oz chocolate or white chocolate chips, melted with 2-3 Tbsp butter
  and maybe 1 -2 Tbsp whipping cream (if desired) can be poured on top
  of the cooled cake.
  
  For a yogurt or sour cream topping, cook the cake only 50 minutes,
  cool the cake 15 minutes, mix together 1 cup yogurt or sour cream
  with 1/4 cup sugar (regular is OK since this is so liquid) and 1 Tbsp
  vanilla or other flavoring (lemon juice, extract, etc.) raise the
  oven temperature to 475 and bake another 10 minutes.
  
  (see also Basic Cheesecake Filling and Basic Cheesecake Crust)
  
  * The Polka Dot Palace BBS 1-201-822-3627.  Posted by FAYLEN
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fricassee of Rabbit
 Categories: Cyberealm, Meats, Kooknet, Wild game
      Yield: 6 servings
 
      6 lb Rabbit [skinned & cut up]
      4    Egg yolks [beaten]
      2 c  Bread crumbs
    1/8 ts Mace
    1/8 ts Nutmeg
    1/4 c  Olive oil
      2 c  Brown gravy
      1 c  Red wine
    1/2 lb Fresh mushrooms, sliced
           Salt to taste
      2 tb Butter
      2 tb Flour
 
  Rub the rabbit pieces with the egg yolks and roll in bread crumbs to
  which you have added the mace and mutmeg.  Fry in butter or oil in a
  black frying pan or Dutch oven until well browned. Add the remaining
  ingredients except the flour and butter and stir until thick. Cover
  and simmer until tender.
  
  Make a roux by mixing the butter and the flour over low heat and use
  to thicken the meat juices to desired consistancy for a gravy...
  
  Source: found floating in Cyberspace and formatted to MM format by
  Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Herb Roasted Rabbit and Potatoes
 Categories: Cyberealm, Wild game, Kooknet
      Yield: 6 servings
 
      4 lb Rabbit [cut into 8 pieces,
           Rinsed & patted dry]
      8 md Red potatoes [quartered]
     24 lg Cloves garlic
      6 tb Olive oil
      4 oz Slab bacon, [rind removed
           & cut into 1" cubes]
      6 tb Fresh rosemary leaves OR
      2 tb Dried rosemary
      2 ts Coarsely ground black pepper
           Coarse salt, to taste
           (optional)
      6    Sprigs rosemary, for garnish
 
   1.  Preheat the oven to 400 degrees 2. Place the potatoes and garlic
  cloves in a large shallow roasting pan. Sprinkle with 1 tablespoon of
  the olive oil, and toss to coat. Bake for 30 minutes.
   3.  While the potatoes and garlic are roasting, combine the bacon
  and 2 tablespoons of the oil in a large skillet, and place over low
  heat. Cook just until the bacon begins to wilt. Then remove the bacon
  with a slotted spoon, and set it aside.
   4.  Saute the rabbit, in batches if necessary, in the skillet,
  setting the pieces aside as they are browned.  Reserve 2 tablespoons
  of the pan drippings.
   5.  Remove the roasting pan from the oven, and reduce the heat to 350
  degrees.
   6.  Add the rabbit, rosemary, pepper, coarse salt, reserved pan
  drippings, and remaining 3 tablespoons oil to the roasting pan with
  the potatoes and garlic.  Toss thoroughly, and return the pan to the
  oven. Bake for 20 minutes.
   7.  Sprinkle the reserved bacon over the top, and bake until the
  meat is tender and the vegetables are golden, another 20 minutes.
   8.  Arrange the mixture on a warmed platter, and garnish with the
  rosemary sprigs.
  
  Source: found floating in Cyberspace and formatted to MM format by
  Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chez' Freddy's Fried Eskimo Balls
 Categories: Cyberealm, Desserts, Kooknet
      Yield: 4 servings
 
      1 pt Vanilla ice cream (or
           Flavor of your choice)
      2    Egg whites
      3 tb (3 ounces) almond paste
    3/4 c  Graham cracker crumbs
      3 c  Vegetable oil (for frying)
      4    Peach halves, [fresh or
           Canned & well drained]
      1 c  Vanilla Sauce recipe follows
      3 tb Chopped walnuts
      4    Sprigs mint

MMMMM-----------------------FOR THE SAUCE----------------------------
      2 c  Milk
      2 c  Honey
    1/2 c  Sugar
    1/8 ts Yellow food coloring
           [if desired]
      3 tb Cornstarch
      4 tb Water
  1 1/2 ts Vanilla extract
 
  1)       Scoop ice cream into 4 balls.  Freeze until very hard.
  
  2)      Blend egg whites into almond paste until smooth. Dip ice cream
  balls into almond paste mixture, then coat heavily with graham cracker
  crumbs. 3) Freeze until very hard. Store, wrapped, in freezer until
  serving time. 4) When ready to serve, heat oil in 1 1/2-quart
  saucepan to 360 degrees F. and fry one ball at a time until golden
  brown, about 15 seconds. Drain on paper towels. 5) Serve at once in a
  peach half in a champagne glass. Top with vanilla sauce, chopped
  walnuts and a sprig of mint.
  
  For Vanilla Sauce
  
  NOTE... If RICH is the way you want it then you may proceed, if not,
  caution would be the word of advice here...
  
  a)      Heat milk, honey, sugar, and food coloring to boiling point.
  Dissolve cornstarch in water and stir into hot liquid. b) Cook and
  stir until mixture boils and is thickened. c) Let cool and blend in
  vanilla. d) Serve over ice cream balls and fruit...
  
  Source: found floating in Cyberspace and formatted to MM format by
  Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Goalpost Crunch
 Categories: Cyberealm, Snacks, Kooknet
      Yield: 1 batch
 
      3 c  Rice chex cereal
      3 c  Corn chex ceral
      3 c  Mini pretzels
      3 c  Wheat chex ceral
      1 c  Peanuts
      1 c  Brown sugar [packed]
    1/2 c  Butter
    1/4 c  [light] corn syrup
      1 ts Vanilla
    1/2 ts Soda
 
  Combine all of the cerals and nuts in 4 qt bowl and set aside, (you
  may subsitute what ever sorts of cereals that you prefer as long as
  the overall quantity remains the same.)
  
  In a 2 qt glass bowl mix together the brown sugar, butter, and corn
  syrup,microwave on high until mixture boils (3 - 3 1/2 min).  Stir
  once to dissolve sugar.  Microwave on 30% - 4 min or until mixture is
  golden brown. Then stir in the vanilla and soda...
  
  Pour over dry cereal mixture.  Toss to coat evenly.  Microwave on high
  uncovered 4 1/2 to 5 min, or until lightly glossed.  Stir twice.
  Spoon onto waxed paper.  Cool and break into pieces or chunks. Store
  in tight container.
  
  Source: found floating in Cyberspace and formatted to MM format by
  Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Switzle
 Categories: Cyberealm, Beverages, Kooknet
      Yield: 2 quarts
 
MMMMM----------------FROM THE BAR AT CHEF FREDDYS---------------------
      2 qt Water
      1 c  Sugar
      1 tb Ginger
      6 tb Vinegar
           Ice if desired...
 
  In a 2 quart pitcher or other container mix all ingredients and stir
  (or shake) well. Add ice if desired...
  
  From Stephani Lea Goslin and Cyberealm Bbs at (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Low-Calorie Spiced Tea Mix
 Categories: Low-cal, Beverages, Kooknet
      Yield: 72 sweet ones
 
    1/4 c  + 2 tb orange flavored
           -drink mix;sugar-free
    1/4 c  Lemondade flavored-drink mix
           -sugar-free
    3/4 c  Iced tea mix; sugar free
      1 ts Ground cloves
      2 tb Ground cinnamon;
 
  1. Combine all ingredients, stirring until blended.  Store mixture in
  an airtight container. 2. For each serving, place 1 teaspoon mix in a
  cup. Add 1 cup hot water, stirring well. Serve hot. Food Exchange Per
  Serving: FREE; CAL: 1; CAR: TR; PRO: TR; FAT: TR; SOD: 1 MG;
  
  Source: All New Cookbook For Diabetics And Their Families. Brought To
  You And Yours Via Nancy O'Brion And Her Meal Master Typed for you and
  yours via her nieghbor Sophia Robinson; age 12
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Two Teas with Saffron
 Categories: Beverages, Kooknet
      Yield: 40 servings
 
MMMMM-------------------ARISTOCRATIC ICED TEA------------------------
      8 c  Boiling water (2 L)
    1/2 ts Saffron Threads
           Juice of 2 or 3 lemons
      1    To 2 cups sugar (200 or
           -400g)
           Ice

MMMMM----------------------BLACK SPICED TEA---------------------------
     12    Green cardamoms
      8 ts Sugar
    1/2 ts Saffron Threads
      8 c  Water (2L)
      8 ts Black tea
 
  Next time you get overwrought thinking of squid or tofu, sit down to
  a nice steaming glass of the following and compose yerself...
  
  ARISTOCRATIC ICED TEA:
  
  It is the color of Chartreuse (which is also tinted with saffron). At
  least 4 hours prior to serving, pour boiling water over threads.
  
  Just before serving, add juice, sugar and ice cubes.  Threads may be
  left in or strained out.
  
  Makes 40 servings.
  
  BLACK SPICED TEA:
  
  Chef Ashok Rajput of the Nataraja Restaurant (Palo Alto, Ca.) made
  this tea for me while demonstrating how to make Indian-style ice
  cream with cardamom, pistachios, and saffron.  I thought I had found
  heaven between sipping the delicate, slightly sweet, aromatic tea and
  tasting the custard of the freshly made kulfi.
  
  This tea is called Qahwa in Kashmir where India's 4,000 acres of
  saffron fields are.  It is also served in the Arab nations and Iran.
  I have seen recipes with many other ingredients than the ones listed
  below, so experiment also with green tea, rose water, fresh ginger,
  almonds honey, cinnamon and milk.
  
  Bring first four ingredients to a boil, then simmer until liquid is
  reduced by half.  Bring to a second boil, add tea and steep to
  desired strength.
  
  From "Wild About Saffron++A Contemporary Guide to an Ancient Spice",
  by Ellen Szita.  Published by Saffron Rose, 28 John Glenn Circle,
  Daly City, Ca., 94105.  1987.
  
  Originally Posted by Stephen Ceideberg; March 30 1993. Re-posted by
  Lisa Clarke
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Coffee Nog
 Categories: Beverages, Kooknet
      Yield: 2 servings
 
      8 oz Fresh brewed coffee
    1/2 c  Cream
      1    Egg yolk
      1 tb Brown sugar
           Nutmeg
 
  Combine sugar and egg yolk, beat well.  In a small saucepan heat
  cream. Slowly whisk in egg/sugar mixture and when blended, remove
  from heat. Do not boil.  Pour coffee into your favorite cups and top
  with cream mixture.
   Sprinkle with nutmeg and enjoy!  Don't wait for the holidays to try
  it - make one now!  RIGHT now!
  
  Source: A bag.
  
  Posted by Lisa Clarke
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Masala Coffee (Spiced Coffee)
 Categories: Beverages, Kooknet
      Yield: 4 servings
 
      3 c  Milk
      3 c  Water
      1    Cinnamon stick (1-in long)
      5    Cardamom pods
      6 tb Sugar
      6 tb Coffee, regular grind
 
  Combine water and milk in a saucepan and bring to a boil.
  
  Add cinnamon, cardamom pods, sugar and coffee into boiling liquid in
  saucepan.  Stir a few times and boil over medium heat 3 to 4 minutes.
  Make sure it does not boil over.
  
  Strain coffee through cheesecloth into another pan.
  
  Place coffee over heat and bring to a boil.
  
  Pour coffee between two pans until thick and creamy.  Serve in cups
  immediately.
  
  Posted by Lisa Clarke
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Big Buy Double Decker Hamburger
 Categories: Meats, Cyberealm, Sandwiches, Kooknet
      Yield: 4 sandwiches
 
      1 lb Ground chuck
      8    Hamburger Buns
      3 tb Big Buy Hamburger Sauce per
           -patty (see below)
           Lettuce, shredded
           American Cheese
           Pickles (optional)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

MMMMM----------------------HUNGARIAN SAUCE---------------------------
  1 1/2 c  Water
      1 c  Blush wine
    1/2 c  Beef broth
    1/2 tb Red wine vinegar
      2 ts Caraway seed
    1/2 c  Milk
  1 1/2 ts Salt
      1 ts Minced onion
    1/4 ts Black pepper
      2 ts Worcestershire sauce
      4 ts Paprika
    1/4 ts Ground marjoram
    1/2 c  Water
      4 tb Flour
 
  Preheat oven to 400 F.
  
  Combine all of the meatball ingredients, except the ground beef in a
  large bowl.  Mix well.  Add the ground beef, and knead until uniform.
  Shape mixture into 1 1/2" balls.
  
  Place meatballs in a lightly greased 13x9x2 baking pan, and cook until
  light brown, about 20 minutes.  Drain excess fat.
  
  Meanwhile, combine the sauce ingredients, except for the last two, in
  a large saucepan.   Add meatballs and bring to a boil.  Reduce heat,
  and cook for 30 minutes, stirring occasionally.  Mix the Flour and
  the remaining Water, and stir into the meatball and sauce mixture.
  Heat to boiling, stirring carefully.  Boil and stir for one minute.
  
  Source:  Lisa Clarke, adapted liberally from a Hungarian Meatball
  recipe
  :        found in GRNDBEEF.ZIP
  
  Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: HOT MULLED CIDER Kooknet
 Categories: Beverages, Cyberealm, Kooknet
      Yield: 32 servings
 
      1 ga Cider or unfiltered apple
           -juice
      2    Apples, thinly sliced
      2    Oranges, thinly sliced
      2 tb Mulled spice mix
      2    Bay leaves
      1 ds Vanilla
           Dark rum or brandy (opt)
 
  Pour apple juice into a large stainless steel or enamel pot. Add the
  sliced apples, oranges, mulled spice mix and bay leaves. Bring to a
  boil, reduce heat and simmer 30 minutes. Add vanilla. Strain into cup
  with a splash of dark run or brandy, if desired. Stir with cinnamon
  sticks.
  
  Makes about 32 4-oz servings,
  
  NOTE: Fresh orange or apple slices may be added before serving. To
  make hot mulled wine, substitute a mellow red wine for apple juice
  and add a few tablespoons of brown sugar, if desired. More juice or
  wine may be added as needed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: RED DELICIOUS HERBAL SPICED CIDER
 Categories: Beverages, Kooknet
      Yield: 8 servings
 
           Stephen Ceideburg
     12    Ruby Mist, Red Zinger or
           -other fruity herbal tea
           -bags
      4 c  Boiling water
      2 c  Apple juice concentrate
    1/4 c  Freshly squeezed lemon juice
           -(1 lemon)
      2 c  Cold water
      1    Honey to taste
      8    Thin slices of lemon, for
           -garnish
 
  Steep tea bags in the boiling water for 10 minutes. Gently squeeze
  tea bags and remove. Add apple juice concentrate, lemon juice, cold
  water and honey. Heat and serve warm in mugs. Garnish with lemon
  slices.
  
  Per serving (without honey): 119 calories (1 percent from protein, 97
  percent from carbohydrate, 2 percent from fat), less than 1 gram
  protein, 30 grams carbohydrate, less than 1 gram fat, 0 cholesterol,
  19 milligrams sodium.
  
  Exchanges: 2 fruit.
  
  Makes 8 servings
  
  Naomi Kaufman Price writing in the Portland Oregonain's FOODday,
  12/22/93.
  
  Posted by Stephen Ceideburg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: WARMED SPICED CRANBERRY CIDER MIX
 Categories: Beverages, Kooknet
      Yield: 1 servings
 
MMMMM----------------------MIX-MAKES ONE PK---------------------------
    1/2 c  Dried cranberries
     12    Cinnamon sticks
    1/2    Rsp crushed whole cloves
      2 tb Whole allspice

MMMMM---------------------------CIDER--------------------------------
      2 qt Apple cider
      1 qt Water
      1 pk Mix
      2    Oranges, sliced
    1/2 pt Dark rum
 
  Mix: Combine and store in an airtight container.
  
  Warm Spiced Cranberry Cider: Combine cider, water and mix in
  saucepan. heat but do not boil. Add most of the orange slices and
  rum. Serve warm, garnished with remaining orange slices.
  
  Source: The Perfect Mix by Diane Phillips ISBN 0-688-12104-7 Typed by
  Carolyn Shaw 11-94
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MULLED APPLE OR PEAR CIDER
 Categories: Beverages, Kooknet
      Yield: 2 quarts
 
      2 qt Fresh apple cider or pear
           -juice
    1/4 ts Nutmeg
    1/8 ts Thyme
    1/2 ts Ginger powder
      7 ea Sticks cinnamon

MMMMM--------------------------GARNISH-------------------------------
      1 tb Finely crushed sweet basil
 
   In a large enameled pot, gently simmer the juice with the spices for
  7 minutes.
  
   Break the cinnamon sticks, placing a portion in each tankard or
  chalice or glass. Pour on warmed cider. Sprinkle sweet basil
  sparingly on top.
  
  From _Fabulous Feasts- Medieval Cookery and Ceremony_ by Madeleine
  Pelner Cosman   George Braziller, Inc.  ISBN 0-8076-0832-7 Typos by
  Jeff Pruett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: A CHRISTMAS POTPOURRI - VICTORIA MAGAZINE
 Categories: Christmas, Kooknet
      Yield: 6 cups
 
      3 c  Fresh juniper sprigs
           -with berries
      2 c  Red rosebuds
      1 c  Bay leaves
    1/4 c  Cinnamon chips
      2 tb Cloves
     10    Drops rose oil
      3    Drops pine oil
      6    Drops cinnamon oil
      1 tb Orrisroot chips
      5    Whole dried rose blossoms
      3    Three-inch cinnamon sticks
     20    Assorted pinecones,
           -painted gold
 
  Combine the juniper, rosebuds, bay leaves, cinnamon chips, cloves, and
  cones in a big ceramic bowl. In a separate dish, mix the oils with the
  orrisroot. Stir this mixture into the first one and put into a closed
  container to mellow for a few weeks, stirring occasionally. Place the
  potpourri in a dish and scatter the roses blossoms and cinnamon
  sticks on top.
  
  Victoria/December/90  Scanned & fixed by DP and GG
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: ALMOND BUTTER CHRISTMAS CAKE
 Categories: Cakes, Kooknet
      Yield: 1 servings
 
      3 c  Cake Flour; sifted
      3 ts Baking Powder
    1/2 ts Salt
    3/4 c  Butter or shortening
  1 1/2 c  Sugar
      3    Eggs; unbeaten
    1/2 c  Almonds; finely chopped
    1/2 c  Raisins; finely cut
      1 c  Milk
      1 ts Vanilla
 
  Sift flour once, measure, add baking powder and salt, and sift
  together three times. Cream butter thoroughly. add sugar gradually,
  and cream together until light and fluffy. Add eggs, one at a time,
  beating thoroughly after each. Add nuts and raisins and beat well.
  Add flour, alternately with milk, a small amount at a time, beating
  after each addition until smooth. Add vanilla. Bake in two greased
  9-inch layer pans in moderate oven (375 degrees F.) 25 minutes, or
  until done. Spread Boiled Frosting (see recipe) between layers and on
  top and sides of cake. Decorate top of cake with wreath of holly,
  using pieces of maraschino cherries or red cinnamon candies for
  berries, and slices of angelica or citron for leaves and stems. Or
  decorate with poinsettias made of candied cherries. Slice cherries in
  rings, cut rings in half, and arrange to form petals of poinsettias.
  If desired, Lemon Butter Frosting (see recipe ) may be used.
  
  Kate Smith Collection 1940 Published by General Foods Corp (Courtesy
  of Barb Day)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BAKED CHRISTMAS PUDDING WITH BRANDY SAUCE
 Categories: Christmas, Desserts, Kooknet
      Yield: 10 servings
 
    1/4 c  Butter or margarine,
           -softened
    1/4 c  Sugar
      2    Eggs
    3/4 c  Molasses
  1 1/2 c  Finely chopped mixed candied
           -fruit
    1/2 c  Finely chopped yellow
           -candied pineapple
    1/2 c  Chopped pecans
  1 1/2 c  All-purpose flour, divided
  1 1/2 ts Baking powder
    3/4 ts Baking soda
    1/2 ts Salt
      1 ts Ground cinnamon
    1/2 ts Ground allspice
    3/4 c  Milk
           Brandy Sauce-separate recipe
     10    To 12 sugar cubes
           Lemon extract (opt.)
 
  Combine butter and 1/4 C sugar in a large mixing bowl; beat with a
  wooden spoon until well blended.  Add eggs and molasses, mixing well.
  
  Dredge candied fruits and pecans in 2 T flour; set aside.
  
  Combine remaining flour and next 5 ingredients; add to creamed mixture
  alternately with milk, beginning and ending with flour mixture. Stir
  fruit mixture into batter.
  
  Spoon batter into a greased and floured 2 quart ring mold.  Cover with
  foil.  Bake at 350 for 1 1/2 hours.  Unmold onto serving platter.
  Spoon Brandy Sauce over pudding.  If desired, soak sugar cubes in
  lemon extract. Arrange soaked sugar cubes evenly around heat-proof
  serving platter, and ignite just before serving.
  
  Di Note:  Don't drink too much before flaming this one on <G>.  I
  did, and let us say...it was a very interesting moment...
  
  Di Pahl's personal recipes-1994
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: GIFT CHRISTMAS KUCHEN
 Categories: Breads, Christmas, Kooknet
      Yield: 2 servings
 
      1 pk Active dry yeast
    1/4 c  Sugar
    1/4 c  Warm water (105F-to-115F)
    3/4 c  Butter; at room temperature
      1    Lemon; Grated peel only
           -(no white attached)
      1    Orange; Grated peel only
           - (no white attached)
    1/2 ts Dried mace
  1 1/2 tb Ground coriander
           -or anise seed
      1 ts Salt
      2    Eggs; at room temperature
  2 1/2 c  Bread flour (or more)
    3/4 c  Warm milk (105F-to-115F)
 
  If you want to give a friend a special holiday gift, put a bright
  ribbon around this bread. When tightly wrapped, it freezes well for 1
  to 2 months.
  
  PREHEAT OVEN TO 350F. Dissolve yeast and 1 teaspoon sugar in warm
  water. Beat 1/2 cup butter in food processor until light. Gradually
  add remainder of sugar as you beat butter. Add lemon and orange
  peels, mace, coriander and salt. Add yeast mixture. Add eggs, 1 at a
  time, beating well after each addition, and then milk. Add enough
  flour, 1/2 cup at a time, to make soft dough. Knead dough until
  elastic and smooth. Place dough in oiled plastic bag or oiled bowl
  and turn to coat. Seal or cover with plastic wrap and let rise at
  room temperature until doubled, about 1 hour. Turn out dough on
  floured surface, punch down and cut into 2 pieces. Shape each into
  rectangular loaf and place on greased baking sheet. Melt remaining
  1/4 cup butter and use to lightly brush tops of loaves.
  
  TO PRESENT AS A GIFT: Make paper ribbon strips the width of your gift
  ribbons and tie the bread loosely with the paper strips; secure with
  paper clips, leaving enough room for the breads to rise. The paper
  will leave marks for the position of the gift ribbons. Cover the
  loaves with plastic wrap and let rise in a warm place until doubled,
  30-to-40 minutes. Bake loaves about 30-to-45 minutes. Remove and
  place on a rack to cool. Remove the paper strips. Replace strips with
  bright ribbons.
  
  Makes 2 Loaves
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: ICE CREAM CHRISTMAS PUDDING
 Categories: Desserts, Christmas, Kooknet
      Yield: 1 servings
 
           -==========================
           -(Serves 8)
 
  Ingredients:
  
  1 jar    (275 g) seedless maraschino cherries 2 tblsp Cherry marnier
  1 tub (2 litres) vanilla ice cream 100 g packet (3 1/2 oz) round white
  marshmallows 1 violet crumble bar, chopped (whot? not crumbled?) 200
  g (7 oz) Vienna almonds, finely chopped 1 cherry ripe, chopped Drain
  the cherries and reserve the liquid.  Put cherries into a small bowl
  and add cherry marnier (don't be tempted to add too much liqueur as
  it will stop the ice cream from freezing).  Soak overnight.  Next
  day, remove the ice cream from the freezer to soften.  Cut
  marshmallows into quarters and add to the cherries.  Transfer the ice
  cream into a large mixing bowl. Stir through all the remaining
  ingredients plus sufficeint reserved cherry liquid to colour the ice
  cream a pretty pale pink (add a few drops of pink colour if
  necessary). Put the mixture into a lamington tin and freeze until
  firm.  Cover with two thicknesses of foil and store in freezer until
  Christmas day.  Cut into squares. Converted by MMCONV vers. 1.40
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: KOTONJATA (CHRISTMAS CANDY)
 Categories: Christmas, Candies, Kooknet
      Yield: 1 batch
 
     13 lg Quince
      2    Lemons
      2 c  Water
           Sugar
      1 c  Lemon juice; strained
 
  Select desired number of even colored (not spotted) quince.  I use 13
  large quince.  Wash and peel as you would an apple.  Use a shredder
  and grate on largest holes.  Place all meat in a heavy pot with juice
  of 2 lemons and 2 cups of water.  Cook over lowest flame for at least
  an hour or an hour and a half.  Test to see if quince is soft. Remove
  from fire. Measure the cooked quince by cup and return to pot. Add
  equal number of quince and sugar in the same pot.  Stir well until
  blended. Cook on medium heat, watching carefully that it doesn't
  scorch. Reduce heat to lowest setting for an hour, stirring
  frequently. After first half hour add 1 cup strained lemon juice.
  Test quince by placing a teaspoonful on a small plate. If it doesn't
  run, it's ready to pour on platters or in Pyrex bakiing dish about
  1/4 inch thick.  Let dry for 3 days, turning frequently. Cut in
  smaller pieces to help turn easier.  When hardened, wrap and
  refrigerate until used.
  
  Source: Anka Prkacin "Our Favorite Recipes" St. Anthony Croatian
  Catholic Church Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MENU FOR MEDIEVAL CHRISTMAS DINNER***FJVS25A
 Categories: Ethnic, Christmas, Kooknet
      Yield: 6 servings
 
           Old English Sherry Cheese
           Puffs
           Merrie Crown Roast of Pork
           Savory Rice Stuffing
           Lady Apple Fruit Wreath
           Duchess Potato Puffs
           Carrots & Grapes Vermouth
           Herbed Green Beans
           Royal Toast Triangles
           Cran-Brandy Pudding &
           Golden Toffee Sauce
           Claret Cup

MMMMM------------------------EXTRA TREAT-----------------------------
           HA'PENNY FRIENDSHIP BREAD
 
  See recipes to follow and have a Merry Ole Yuletide!!
  
  I have not tested any of these recipes, but thought you all would
  enjoy! Marilyn Sultar
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MORAVIAN CHRISTMAS COOKIES
 Categories: Christmas, Cookies, Kooknet
      Yield: 1 servings
 
      2 c  Shortening
  2 1/4 c  Brown sugar
      1 qt Molasses
      8 c  Flour
      1 tb Cloves
      1 tb Cinnamon
      1 ts Ginger
    1/2 ts Baking soda
           *dissolved in:
      1 ts Vinegar
 
  Use a mixture of butter and lard for the shortening. Sift the flour
  and spices together. Add sugar and mix well. Work in the shortening
  with the finger tips or with a pastry blender. Add baking soda and
  molasses and mix thoroughly. Chill. Roll very thin on floured board
  and cut with fancy cookie cutters. Bake at 350-F about 10 minutes.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MORAVIAN CHRISTMAS LOAF
 Categories: Breads, Kooknet, Christmas
      Yield: 1 servings
 
      3 c  Milk
      1 c  Sugar
      1 x  *dissolved in:
      6 c  Flour
    1/2 lb Raisins, chopped
    1/4 lb Citron, chopped
      1 c  Butter
    1/2 c  Yeast
    1/4 c  Water, warm
      1 ts Salt
    1/2 lb Currants
    1/2 c  Almond, blanched, sliced
 
  Scald 2 cups of the milk and let cool. Add the dissolved yeast cake,
  3 cups of flour and the salt. Mix well. Cover and set aside to rise
  in a warm place, over night. In the morning, scald the other cup of
  milk and add the butter and stir until melted. Combine with the yeast
  mixture and add the sugar and the balance of the flour, kneading the
  dough well, until it is no longer sticky. Use more flour if
  necessary. Combine the fruit and sprinkle with some flour and add to
  the dough, mixing well. Cover and let rise again until double in
  bulk. Shape in small loaves, place in small pans, and sprinkle with
  the sliced almonds. Let rise for 2 hours. Bake at 400-F for 40
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MORAVIAN WHITE CHRISTMAS COOKIES
 Categories: Christmas, Cookies, Kooknet
      Yield: 1 servings
 
      2 c  Butter
      3 c  Sugar
      5    Egg, well beaten
      1 c  Cream
      1 ts Soda
           *dissolved in:
    1/4 c  Water, boiling
      4 c  Flour
 
  Cream butter and sugar together until well blended. Beat the eggs and
  add. Stir in the dissolved soda. Sift the flour and add alternately
  with the cream. Mix thoroughly. Dough must be stiff enough to roll-
  add more flour if needed. Chill for several hours. Roll out thin on
  floured board and cut with fancy cookie cutters. Bake at 350-F about
  12 minutes.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHRISTMAS PUNCH
 Categories: Beverages, Christmas, Kooknet
      Yield: 1 gallon
 
      2 sm Bx Cherry Jello
      2 sm Cn Frozen Orange Juice
      1 sm Cn pink Lemonade
     32 oz Unsweetened Pineapple Juice
 
  Mix all ingredients listed according to directions on package and
  then mix all together and refigerate for 24 hours.
  
  This has been a favorite for years at Christmas time.  My brother and
  I still ask for it when we are home for the holidays as do my own
  three childern.  Absolutely delicious with all those home baked
  Christmas cookies.
  
  From:  Lou Ellen Harmon Ford
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHRISTMAS SPICED TEA
 Categories: Beverages, Christmas, Kooknet
      Yield: 1 canister
 
      2 ts Cinnamon
      1 ts Ground cloves
      2 c  Sugar
    1/2 c  Instant tea w/twist of lemon
     18 oz Jar of Tang Juice Mix
 
  Mix together all the ingredients and store in air-tight container.
  
  ADD 2 HEAPING teaspoons for each mug of boiling water for tea.
  
  I remember drinking this as a child when we visited my Aunt Ellen
  Faye's Family during the Christmas holidays.  Always a part of her
  noted Christmas Eve Buffets. Rebecca Ford Doster-Germany.
  
  FROM:  Ellen Faye Ford Prothro
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CANDY: M&M CHRISTMAS ORNAMENTS
 Categories: Candies, Christmas, Kooknet
      Yield: 1 servings
 
MMMMM-----------------------TREE ORNAMENTS----------------------------
           Plastic wrap
           Pkg.'s M&M's
           Pipe Cleaner
           Ribbon

MMMMM----------------------CHRISTMAS WREATH---------------------------
           Same ingredients as ornament
           - but also a wire coat
           - hanger
 
  TREE ORNAMENTS: Cut plastic wrap into 6-inch squares.  Gather corners
  and twist tightly.  Secure with pipe cleaner.  Cluster individual
  balls into one large one, connecting each ball with the adjoining
  pipe cleaner. Tie "curling" ribbon around the cluster to form a loop
  at the tops. Tie two 10-inch strands of ribbon at the bottom and
  curl. Hang on the tree with the loop ends.
  
  M&M CANDY WREATH: Make cluster balls the same way as the candy tree
  ornament clusters, using plain or peanut M&M's.  Form a circle from a
  wire coat hanger, the hook forms the hanging loop.  Attach cluster
  balls to the hanger with pipe cleaners.  Tie a large bow at the top
  of the wreatn.
  
  Shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATE CHRISTMAS CANDIES
 Categories: Candies, Christmas, Kooknet
      Yield: 10 servings
 
      1 c  Butter Or Regular Margarine
    1/2 c  Peanut Butter; Cream Style
  2 1/3 c  Graham Cracker Crumbs
      2 c  Confectioners' Sugar; Sifted
      2 c  Flaked Coconut
      1 c  Walnuts; Chopped
      6 oz Chocolate Chips; Semi-Sweet
      1    Paraffin Piece; 2 1/2",CutUp
 
  Combine the peanut butter and butter in a 2-quart saucepan.  Cook,
  over medium heat, stirring constantly, until melted.  Remove from the
  heat. Combine the graham cracker crumbs, confectioners' sugar,
  coconut, and walnuts in a bowl.  Pour the peanut butter mixture over
  all then toss until well blended.  Shape the mixture into 1/2-inch
  balls. Place on waxed paper lined baking sheets.  Cover with aluminum
  foil. Chill in the refrigerator. Combine the chocolate chips and
  paraffin in the top of a double boiler. Place over hot water and stir
  until melted. Dip the balls in the chocolate. Place on waxed paper
  lined baking sheets and let stand until the chocolate is set.  Cover
  with aluminum foil and store in the refrigerator.
  
  Makes about 2 lbs of candy
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHRISTMAS BISQUITS
 Categories: Christmas, Kooknet, Cookies
      Yield: 1 servings
 
      1 lb Butter
      1 lb Sugar
      4    Egg
      1 c  Sour cream
      1 ts Soda
           Flour
 
  Cream the butter and sugar thoroughly; add the eggs one at a time,
  beating well after each addition. Dissolve the soda in the cream and
  add to the mixture. Sift in flour until dough is stiff enough to
  handle. Chill over night. In the morning, roll out thin on floured
  board and cut with cookie cutter. Bake at 350-F about 10 minutes.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHRISTMAS BORSCHT
 Categories: Vegetables, Christmas, Kooknet, Soups
      Yield: 8 servings
 
     32 oz Beets, diced canned
      3 c  Water
      1    Celery stalk
      1    Carrot, quartered
      1    Bay leaf
      1    Garlic clove, peeled
    1/4 ts Peppercorns, whole
    1/4 ts Salt
      1 tb Lemon juice
      1 ts Sugar
      1    Dairy sour cream or dill
           -sprigs
 
  Drain beetsm reserving liquid. Set beets aside.  In a large saucepan
  combine beet liquid, water, celery, carrot, bay leaf, garlic,
  peppercorns and salt.  Bring to a boil.  Cover, reduce heat and
  simmer 15 minutes. Remove vsegetables and seasonings with a slotted
  spoon. Stir in reserved diced beets, lemon juice and sugar.  Continue
  cooking 10 minutes or until heated through.  Serve topped with sour
  cream and/or dill sprigs. Makes 8 servings.
  
  Tops Grocery Store Ad flyer.  November 12, 1991 "Polish Christmas Eve"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHRISTMAS BUNUELOS
 Categories: Christmas, Kooknet, Breads
      Yield: 6 servings
 
      1 ts Cinnamon, ground
      1 ts Baking powder
      4 c  Flour
    1/4 c  Oil
      1 ts Salt
      2 ts Sugar
      1 c  Water
      1 ea Sugar & cinnamon mixture
 
  From : SAM WARING
  
  Sift all dry ingredients together.  Slowly add water and a little
  oil. Turn onto a lightly floured board and knead until dough is
  smooth and elastic. Divide into about 40 small balls; roll out into
  approximately 4" to 6" circles. Fry in very hot oil (hot and deep)
  until delicately browned on both sides.  Drain on paper towels and
  sprinkle with cinnamon and sugar mixed.
  
  ~-- Eats, a Folk History of Texas Foods by Linck and Roach
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHRISTMAS CASSEROLE
 Categories: Christmas, Kooknet, Fish, Casseroles
      Yield: 4 servings
 
      1 cn Salmon; 6 1/2 oz or 233 g
      2 c  Soda crackers-coarsely crush
      1 cn Corn; creamed, 14 oz
      1 c  Cheddar cheese; grated
    1/4 c  Milk
    1/4 c  Green pepper, cubed
      1    Egg
    1/8 ts Pepper
      1 ts Butter
      2 tb Almonds; thin sliced
 
    Preheat oven to 450F. Drain salmon in large bowl. Remove skin and
  bones. Flake. Crush soda crackers with rolling pin coarsely. Add to
  salmon, reserving 2 Tbsp. Add corn, cheese, milk, green pepper and
  pepper. Mix. Beat egg lightly with fork in small bowl and add to
  salmon-corn mixture. Mix well. Put in greased 6 cup cassreole dish
  with lid. Smooth top. Top with reserved crushed soda crackers and dot
  with butter. Sprinkle top with thin sliced almonds.
   Bake covered 30 minutes at 35O. Uncover for last 5 minutes.
  
  This is based on my grandmother's recipe and was orginally made with
  oysters.
  
  Serves:4 from Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHRISTMAS CRAB QUESADILLAS
 Categories: Fish, Appetizers, Kooknet, Christmas
      Yield: 8 servings
 
    1/4 lb Butter or margarine,
           Divided
      1    Whole shallot (or 2 or 3
           Green onion), finely
           Minced
      1 ts Chopped fresh chives
    1/2 lb Lump crab meat, picked over
           To remove shells
      2 tb Sour cream
      1 ts Chopped fresh dill
           Salt, to taste
           Hot pepper flakes, to taste
      6    10-inch flour tortillas at
           Room temperature
    3/4 c  Grated Monteray Jack cheese

MMMMM-------------------------GARNISHES------------------------------
    1/2 c  (each) finely chopped red
           And green bell peppers
           Radicchio leaves, 3 per
           Plate
           Salsa
           Quacamole
           Sour cream
 
  Preheat the oven to 375F.
  
     Reserve 2 tablespoons of the butter.  Place the remaining butter
  in a sauce pan and melt over low heat.  Add the shallots and chives.
  Saute until translucent.  Remove from the heat and add the crab, sour
  cream, dill, salt and hot pepper flakes.  Mix well.
  
     Spread the crab mixture on one half of each tortilla.  Top with a
  sprinkling of the grated chese.  Fold the tortillas in half and place
  them on a baking sheet.  Brush the tops of the tortillas with the
  reserved butter.
  
     Bake in the preheated oven for about 5 minutes or until the tops
  are golden brown.  Let rest for 5 minutes before cutting into
  quarters.
  
     Place 3 small radicchio leaves on each plate.  Fill one with sour
  cream, one with quacamole, and one with salsa.  Place three triangles
  of quesadilla on each plate.  Sprinkle with a confetti of chopped
  green and red bell peppers.
  
  Serves 8.
  
     [The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHRISTMAS ORNAMENT COOKIES - COUNTRY LIVING
 Categories: Christmas, Kooknet, Cookies
      Yield: 36 cookies
 
    1/2 c  (1 stick) butter, softened
    1/4 c  Vegetable shortening
  1 1/3 c  Sugar
      2 lg Eggs
  3 1/2 c  Unsifted all-purpose flour
    1/2 ts Baking powder
    1/2 ts Salt
           Royal Icing-recipe follows
           Food coloring (see Note)
 
  1.  In large bowl, with electric mixer on medium speed, beat butter
  and shortening until well blended; add sugar and beat until light.
  Add eggs, one at a time, beating well after each addition.
  
  2.  In medium-size bowl, combine flour, baking powder, and salt.  With
  mixer on low speed, add half of flour mixture to butter mixture and
  beat until soft dough forms.  Shape dough into 3 equal balls; wrap and
  refrigerate at least 30 minutes.
  
  3.  To cut and bake cookies: Heat oven to 350F.  Lightly grease 2
  baking sheets.  Cut 2 pieces of waxed paper the same size as the
  baking sheets. Lightly flour waxed paper and roll out one ball of
  dough between paper to 1/8-inch thickness.  Remove top piece of waxed
  paper. Using our 7-inch bauble-shaped cookie cutter, cut out as many
  baubles from dough as possible, leaving 1/2 inch between each shape.
  Remove all trimmings and press together.  Invert waxed paper with
  baubles onto greased baking sheet and peel off waxed paper.  Reroll
  trimmings between waxed paper and repeat cutting and inverting
  baubles to fill second baking sheet. If making cookies for ornaments,
  use a toothpick tp pierce a small hole about 1/2 inch from top of
  each cookie.
  
  4.  Bake cookies 8 to 10 minutes or until golden.  Cool 5 minutes on
  baking sheets, then remove to wire racks and cool completely before
  decorating. Repeat rolling, cutting, and baking with remaining balls
  of dough and trimmings.
  
  5.  To decorate cookies as pictured in the magazine (plaid), prepare
  Royal Icing.  Divide icing in half, placing one half in a medium-size
  bowl. Divide remaining half of icing among 3 small bowls or cups.
  Tint icing in medium-size bowl pale yellow with yellow food coloring
  (see Note). Mix one small bowl of icing with burgundy food coloring,
  another with teal food coloring, and the last bowl with violet food
  coloring. Spoon icings (except yellow) into separate small pastry
  bags fitted with small (#1) writing tips.  With pastry brush, paint
  the front of each cookie with a think coat of the yellow icing, being
  sure not to cover pierced hole; let dry and paint again.  When yellow
  icing has dried, pipe decorateive lines, dots and curls on front of
  cookies using other colored icings. To store cookies, place them in a
  single layer in airtight containers.
  
  ROYAL ICING: In large bowl, with electric mixer on low speed, beat
  two 1-lb packages confectioners' sugar, 6 large egg whites (if
  cookies will be eaten, use meringue powder and follw package
  instructions for Royal Icing: see Note), and 1 teaspoon cream of
  tartar until mixed. Increase speed to high, beat until very thick and
  fluffy-about 6 minutes. Cover tightly with plastic wrap to prevent
  drying until ready to use. Makes 4 cups.
  
  Note: We used Wilton's Egg Yellow, Burgundy, Teal and Grape Violet
  food coloring and meringue powder, which can be purchased wherever
  cake decorating supplies are sold or by calling Wilton Industries at
  (800) 772-7771.
  
  Country Living/November/1994 Scanned & edited by Di Pahl & <gg>
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CURRANT CAKES (OLD-FASHIONED CHRISTMAS DROP CAKES)
 Categories: Kooknet, Cookies, Christmas
      Yield: 1 servings
 
      1 lb Sugar
      1 lb Butter
      6    Egg
    3/4 lb Flour
    1/4 ts Salt
    1/2 lb Currants
      1    Lemon, juice of
      1    Lemon, rind of
 
  Mix the currants with some of the flour. Work butter and sugar
  together to a smooth cream, then slowly work in whole eggs one at a
  time. Add a little of the flour, rind and juice of the lemon and
  salt. Work in slowly the rest of the flour and the currants. Drop by
  spoonfuls on large buttered pans, pressing flat with a knife as the
  cakes are better when very thin. A good plan is to heat the pan a bit
  and allow the cakes to melt as much as possible before putting them
  in the oven to bake. Be sure to butter the pans thoroughly;
  otherwise, the thin cakes will be difficult to remove.
  
  (recipe didn't include baking time or temp).
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: FROZEN CHRISTMAS PUDDING
 Categories: Desserts, Christmas, Kooknet
      Yield: 8 servings
 
      9 oz Can (1 cup) 1 tablespoon
           -grated
           Crushed pineapple      lemon
           -peel
      4 oz Jar (1/2 2 tablespoons lemon
           Cup) maraschino        juice
           Cherries             2
           -teaspoons rum
    1/2 c  Light raisins flavoring
      2 c  Tiny 2 egg whites
           Marshmallows         1/4
           -teaspoon salt
    1/3 c  Chopped 1/3 cup sugar
 
  Source: BETTER HOMES & GARDENS, DECEMBER, 1956
  
  blanched almonds,     1 cup heavy cream, toasted whipped
  
  Drain pineapple and cherries, reserving syrups. Chop cherries. Combine
  syrups and raisins; heat to boiling. Add marshmallows; stir till
  dissolved. Cool; add pineapple, cherries, nuts, lemon peel and juice,
  rum flavoring. Beat egg whites and salt till foamy; gradually add
  sugar, beating to stiff peaks. Fold into mixture. Fold in cream.
  Freeze firm in refrigerator tray. Makes 8 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spiced Apple Butter
 Categories: Fruits, Jam/jelly, Kooknet
      Yield: 4 cups
 
      6    Apples, sliced
      1 c  Apple cider
      2 ts Ground cinnamon
    1/2 ts Ground ginger
    1/2 ts Ground nutmeg
    1/2 ts Ground allspice
    1/2 ts Ground cloves
 
  Place apples and cider in pot over medium heat. Cook, stirring
  frequently, until mixture comes to a boil. Lower heat and simmer,
  stirring frequently, for about 1/2 hour.  Stir in spices.  Continue
  simmering and stirring for another 1/2 hour, or until apple slices
  have disintegrated and butter is thick. Remove from heat.  Transfer
  to 4 1-cup containers, and store in fridge.
  
  Posted by Lisa Clarke, The PolkaDot Palace 1-201-822-3669
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: AMARETTO CHEESECAKE WITH RASPBERRY SAUCE
 Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts
      Yield: 1 cake
 
           (Crust):
    1/4 c  Butter
      2 c  Chopped almonds
      2 tb Granulated sugar
           (Filling):
     12 oz Cream cheese, softened
    1/2 c  Granulated sugar
      3    Eggs
      1 c  Sour cream
      2 tb Amaretto
    1/2 ts Vanilla
    1/2 ts Almond extract
           (Sauce):
      3 c  Frozen unsweetened
           -raspberries, thawed
      2 ts Amaretto
           Sugar
 
  In 9-inch microwavable quiche dish, shallow round baking dish or deep
  pie plate, melt butter at high (100 per cent power) 1 to 1 1/2
  minutes. Stir in almonds and sugar until evenly coated with butter.
  Press into bottom and sides of dish. Microwave at high 2 to 3 minutes
  or until firm. If necessary, rotate dish during cooking.
  
  Beat cream cheese and sugar until light. Beat in eggs one at a time.
  Add sour cream, 2 tablespoons Amaretto or almond liqueur, vanilla and
  almond extract. Beat until smooth. Pour into baked crust.
  
  Microwave uncovered at medium (50 per cent power) 14 to 18 minutes or
  until cheesecake is almost set in centre. Rotate dish partway through
  cooking, if necessary. Cool on countertop to room temperature, then
  cover and refrigerate until serving time.
  
  Reserve some whole raspberries for garnish. Puree remaining
  raspberries. Push through sieve to remove seeds. Stir 2 tablespoons
  Amaretto or almond liqueur into puree. Add sugar to taste.
  
  To serve, spoon some sauce on to dessert plates. Place slice of
  cheesecake on sauce. Garnish with reserved berries.
  
  If you prefer, use 1 cup graham cracker crumbs with 1/2 cup finely
  chopped almonds for the crust. Use a food processor and pulse to chop
  nuts to an even consistency, rather than a fine powder. Also, you
  could substitute strawberries for the raspberries. To omit liqueur,
  increase almond extract in the filling to 1 teaspoon and use just a
  drop in the raspberry puree.
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BLACK FOREST CHEESECAKE 2
 Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts
      Yield: 1 cake
 
           (Cherry Topping):
      1 lb Frozen unsweetened
           - cherries, thawed
    1/4 c  Kirsch
    1/4 c  (about) Morello cherry
           -syrup or sour cherry syrup
           (Chocolate Crust):
  8 1/2 oz Chocolate wafer cookies
      6 tb (3/4 stick) well-chilled
           -Butter, cut into 1/2-inch
           -pieces
           (Chocolate Filling):
  1 1/2 c  Whipping cream
     12 oz Semisweet chocolate,
           -coarsely chopped
     16 oz Cream cheese, at
           -room temperature
    3/4 c  Sugar
      4    Eggs, room temperature
      1 ts Vanilla
           (Garnish):
      1 c  Whipping cream, well-chilled
      2 tb Sugar
      1 tb Kirsch
           Chocolate curls (optional)
 
  Soak undrained cherries and kirsch in small bowl 6 hours. Thoroughly
  drain cherries in strainer set over medium bowl, shaking
  occasionally, at least two hours. Reserve liquid. Add enough Morello
  cherry syrup to cherry liquid to measure 1 cup. Pour 6 tablespoons
  into heavy 8-inch skillet (reserve remaining liquid for filling).
  Halve cherries and add to skillet. Boil until syrup is thickened and
  mixture resembles preserves, about 6 minutes. (Can be prepared 2 days
  ahead. Chill.)
  
  Generously butter 9-inch springform pan. Finely crush cookies in
  processor, using on/off turns. Cut in butter until mixture begins to
  gather together, using on/off turns. Press crumbs into bottom of pan
  and up sides to 3/4 inch from top; there should be no cracks.
  Refrigerate crust for at least 30 minutes.
  
  Preheat oven to 325 degrees F. Heat 1 1/2 cups cream with chocolate in
  heavy medium saucepan over low heat until chocolate melts, stirring
  constantly. Cool 10 minutes.
  
  Beat cream cheese with 3/4 cup sugar until smooth. Beat in eggs 1 at
  a time until just combined. Beat in chocolate mixture, then remaining
  10 tablespoons cherry liquid and vanilla. Pour into crust. Bake until
  outer 2 inches of cake are firm but center still moves slightly,
  about 1 1/4 hours (top may crack). Cool completely on rack. Top pan
  with paper towels and cover tightly with foil. Refrigerate 1 to 2
  days.
  
  Remove foil, paper towels and pan sides from cake. Spread cherry
  topping over cake. Beat remaining 1 cup cream with 2 tablespoons
  sugar and kirsch to peaks. Spoon into center of cake. Top with
  chocolate curls if desired. (Can be prepared 2 hours ahead and
  refrigerated.) Let stand at room temperature for 15 minutes before
  serving.
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: TRADE WINDS CHEESECAKE
 Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts
      Yield: 1 cake
 
           (Crust):
  1 1/2 c  Finely crushed, crisp
           -coconut macaroon cookies
    1/4 c  (1/3 lb) melted
           -butter or margarine.
           (Filling):
 
    6 oz  Cream cheese
    4 c   Sugar
    4 lg  Eggs
    1 c   Light or regular
  :          -sour cream 1/2 t Grated orange peel
    1 t   Vanilla
  
  :          (Orange Sauce Topping):
    3 T   Sugar
    4 t   Corn starch 2/3 c Orange juice
    3 T   Orange-flavored liqueur
  :          -(or orange juice)
  
  :          (Garnish):
    1 lb  (1 large) firm-ripe mango
  :          Fresh mint (optional)
  
  Mix finely crushed crisp coconut macaroon cookies with melted butter
  or margarine. Press mixture over bottom and about 1 inch up sides of
  a 9-inch cheesecake pan with removable rim. Bake in a 325 degree F.
  oven until lightly browned, about 15 minutes.
  
  In a large mixing bowl, beat cheese and sugar until creamy. Add eggs,
  1 at a time, beating well after each addition. Add sour cream,
  liqueur, vanilla; beat until blended. Pour over crust. Bake in a 325
  degree oven until center of cake jiggle only slightly when gently
  shaken, 45 to 50 minutes. Cool completely on a rack. (If made ahead,
  cover and chill up until the next day.)
  
  In a 2 to 3-quart pan, sugar and corn starch. Stir in  orange juice
  and orange-flavored liqueur (or orange juice). Stir over high heat
  until boiling. Cool to lukewarm.
  
  Spoon about 1/3 of the lukewarm orange sauce over cheese cake, to
  within 1 inch of sides. Peel mango. Cut fleshy cheeks off each side
  of pit, then cut off remaining fruit. Cut mango into thin slices 4 to
  5 inches long. Arrange over cheesecake, overlapping slightly. Spoon
  remaining sauce over fruit and cake to within about 1/4 inch of side.
  Cover; chill until sauce is set, about 30 minutes or up to 8 hours.
  
  Run a knife around inside edges of pan. Remove pan rim. Garnish with
  mint. With a sharp knife, cut cake into wedges.
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: TRIPLE LAYER CHOCOLATE CHEESECAKE
 Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts
      Yield: 1 cake
 
           (Crust):
    3/4 c  Sliced blanched almonds
           (Filling):
      4 oz Swiss milk chocolate
           -finely chopped
      4 oz Swiss white chocolate
           -finely chopped
      4 oz Swiss dark chocolate
           -finely chopped
      2 lb Neufchatel cheese softened
  1 3/4 c  Granulated sugar
      4 lg Eggs - room temperature
    3/4 c  Heavy cream
           (Glaze):
      4 oz Semisweet chocolate,
           -finely chopped
    1/2 c  Heavy cream
 
  Foil wrap bottom of 10 x 3 springform pan. Generously butter bottom
  and sides of pan. Crush 1/4 cup almonds in your hand and press onto
  the bottom of the pan. Refrigerate.
  
  Melt chocolates separately.
  
  Beat cheese 3-5 minutes until smooth and creamy. Beat in sugar. Beat
  in eggs on medium speed one at a time, beating well after each
  addition. Beat in cream until well blended.
  
  Measure out a scant 2-1/3 cup of cheesecake batter and fold in milk
  chocolate just until combined. Pour into prepared pan.
  
  Divide remaining batter in half and add white chocolate to half and
  dark chocolate to half. Pour white mixture gently on top of milk
  chocolate layer. Gently top with dark chocolate layer.
  
  Place pan in roasting pan on middle rack of 325 degree F. oven. Pour
  boiling water in roaster halfway up springform. Bake for 1 hour and 45
  minutes to 2 hours until set. Turn off oven and let cheesecake sit
  with door closed another hour. Remove and cool to room temperature.
  Refrigerate at least 5 hours.
  
  Bring cream to a boil. Pour over chocolate and let sit for 30 seconds
  until chocolate melts. Whisk smooth. Pour glaze on top of cake and
  use a small spatula to spread evenly. Refrigerate 10 minutes to set
  the glaze.
  
  Remove cake from pan and press remaining almonds around the sides.
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: TUXEDO CHEESECAKE
 Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts
      Yield: 1 cake
 
           (Crust):
      2 tb Butter
      1 c  Chocolate wafer cookie
           -crumbs
    1/2 c  Chopped pecans
     12    (1 oz each) squares
           -semi-sweet chocolate
    1/3 c  Heavy cream
           (Filling):
  1 1/2 lb Cream cheese, softened
  1 1/4 c  Sugar
      6 lg Eggs
    1/2 c  Heavy cream
    1/4 c  Sour cream
  1 1/2 ts Vanilla
 
  Butter bottom and sides of a 9-inch springform pan. Melt 1 tablespoon
  butter and add cookie crumbs to it. Press crumbs in bottom of
  springform pan; sprinkle with nuts.
  
  Melt chocolate in double boiler; stir in 1/3 cup cream and 1
  tablespoon butter. Drizzle 3 tablespoons of chocolate mixture over
  nuts (reserve the rest for filling).
  
  In a large bowl, beat cream cheese and sugar; add eggs one at a time.
  Blend in 1/2 cup heavy cream, sour cream and 1 teaspoon vanilla. Pour
  3 cups of mixture into another container and add 1/2 teaspoon
  vanilla. Add reserved melted chocolate mixture to cream cheese
  mixture remaining in bowl. Pour all but 3 to 4 tablespoons chocolate
  mixture over prepared crust. Pour vanilla layer over chocolate layer.
  Drop reserved chocolate by teaspoons over top. With a knife gently
  swirl to create a marbled effect.
  
  Take a large sheet of heavy-duty aluminum foil, wrap it around the
  bottom of springform pan to make a waterproof seal. Place springform
  pan in a 9 x 13 inch pan and fill outer pan half full of water. Place
  in 300 degree F. oven and bake for 2 to 2 1/2 hours until cheesecake
  is set. Cool; chill overnight and serve.
  
  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Classic Sticky Buns
 Categories: Cyberealm, Desserts, Breads, Kooknet
      Yield: 2 dozen
 
  1 1/2 c  Water [lukewarm 110f]

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

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

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

MMMMM----------------------FOR THE FILLING---------------------------
      8 oz Cream cheese [softened]
     15 oz Sweetened condensed milk
    1/3 c  Key lime juice
    1/8 ts Lime oil (optional but good]
      1 c  Sour cream
 
  To prepare the crust...
         1) Combine all of the crust ingredients and press into a 9"
  pie pan or spring form pan. Bake @ 350 for about 20 min. or `til
  nicely golden brown, then set aside to cool...
  
  To make the filling...
         2) In a medium size bowl, thoroughly mix together the cream
  cheese and the milk, then blend in the Key lime juice and lime oil
  (if used)...
         3) Beat in the sour cream and mix `til smooth, pour into the
  prepared crust and refrigerate for at least 2 hours before serving...
  
  Source: Jonathan W. Brown Ft. Covington, N.Y... Found in the King
  Arther Flour Baker's Catalogue (dist by Sands, Taylor & Wood in
  Norwich Vt.) Formatted to MM format by Fred Goslin in Watertown N.Y.
  on Cyberealm Bbs, home of KookNet @ (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: HAM & REDEYE GRAVY
 Categories: Sauces, Kooknet
      Yield: 1 servings
 
      4 tb Drippings from 4 half-inch
           Baked ham steaks
    1/4 c  Firmly packed *light* brown
           Sugar
    1/2 c  *strong* fresh-brewed black
           Coffee
 
  Remove the ham steaks from their fry-drippings and measure out 4
  tbsp. of the fat. Dispose of the rest. Stir the sugar into the pan at
  LOW heat, stirring constantly, until the sugar dissolves. Add the
  coffee, and simmer until the gravy turns a rich brown (maybe 5
  minutes or so). DO NOT ALLOW THE GRAVY TO BOIL! Pour the gravy over
  the ham and serve. (NOTE): If you're using uncooked slices of a
  salty, dry-cured ham, add a cup of water to the skillet along with
  the ham. The ham will absorb all the water by the time it's cooked
  through. Add more water if the original amount is absorbed too
  quickly.
  
  If you're using salt pork, or pork belly fat (like bacon, but
  unsmoked), be sure to blanch it before using. To blanch, cover with
  cold water, bring to a boil, simmer 3 minutes, then drain. Fry a
  little chunk, and if it's still too salty, blanch it again.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: OLD-TIME COUNTRY HAM WITH REDEYE GRAVY
 Categories: Main dish, Sauces, Kooknet
      Yield: 6 servings
 
      6    Cured ham slices,1/2" thick
      1 c  Water,boiling
      1 tb Coffee,freshly made black
 
  1. Place ham slices in a large flat pan and cover with cold water. Let
  stand 6-8 hours; drain and blot dry. Remove and discard rind. 2. Fry
  ham slices in single layer in an ungreased heavy skillet over
  medium-high heat. Fry for 5-6 minutes on each side, then remove to
  heated platter. Pour off all but about 2 tablespoons fat. Add boiling
  water and let boil up, scraping bottom to pick up all flavorful bits
  of ham from the skillet. Stir in coffee. Pour over ham slices and
  serve at once.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Take a Holiday Ham
 Categories: Cyberealm, Meats, Kooknet
      Yield: 1 ham
 
      1 tb Flour
      1    Reynolds oven cooking bag
           (19'x23') turkey size
     10 lb Ham half [bone in & fully
           -cooked]
           Whole cloves
           Pineapple slices
 
  Pre-heat oven to 325
  
  1)      Shake the flour in the cooking bag and them place it in a
  large roasting pan that is at least 2" deep. 2) Remove the skin and
  trim the fat from the ham leaving a thin layer, then lightly score
  the surface of the ham and stud with the cloves, and place in the
  bag... 3) Close the bag and seal with the nylon tie; make 6 " slits
  in the top, then insert a meat thermometer into the meat through one
  of the slits. 4) Bake for 2 to 2 hrs or `til the thermometer 140...
  Garnish with pineapple and serve...
  
  Variation... Pineapple glazed Ham
  :       In the recipe above, substitute a 12 to 16 lb fully cooked
  whole ham "bone in"... Combine 1 20oz can of crushed pineapples, cup
  of apple jelly, 2 tbs of lemon juice, 1 tb corn starch, and 1/8 ts of
  cinnamon, in a saucepan over med heat and, stir `til the starch
  dissolves... Bring to a boil and simmer for one min... Pour the sauce
  over the ham in the bag and then bake for 2 to 3 1/4 hrs... NOTE The
  sugar in the sauce will cause the inside of the bag to darken in
  color. This is a normal occurrence and doesn't indicate that the bag
  is burning...
  
  Source: Reynolds Oven Cooking bags  Formatted to MM specs by Fred
  Goslin in Watertown NY on CYBEREALM BBS, home of KOOKNET @ (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cheesecake Bars
 Categories: Cookies, Cyberealm, Kooknet
      Yield: 32 bars
 
      1 c  All purpose flour
    1/3 c  Packed brown sugar
      5 tb Softened butter
    1/2 c  Finely chopped pecans
      1 pk 8 oz softened cream cheese
    3/4 c  Sugar
    1/2 c  Libby's solid pack pumpkin
      2 ea Eggs, lightly beaten
  1 1/2 ts Ground cinnamon
      1 ts Ground allspice
      1 ts Vanilla
 
  Combine flour and brown sugar in medium bowl.  Cut in butter to make a
  crumb mixture.  Stir in nuts.  Set aside 3/4 cup mixture for topping.
  Press remaining mixture into bottom of 8x8x1 1/2 " Pan.  Bake in 350
  preheated oven for 15 minutes.  Cool slightly.  Combine cream cheese,
  sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in large mixer
  bowl. Blend until smooth.  Pour over baked crust.  Sprinkle with
  reserved topping. Bake an additional 30 to 35 minutes.  Cool before
  cutting into 1x2 bars.
  
  Converted to Meal Master by Tim Hoistion @ SoftSolutions Computer
  Consultants, Watertown, NY (315) 785-5408 and Posted to Cyberealm
  BBS, home of Kooknet (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mini Cheesecakes #2
 Categories: Kooknet, Cyberealm, Cookies, Cheesecake
      Yield: 1 dozen
 
  1 1/2 c  Graham cracker crumbs
    1/4 c  Sugar
    1/4 c  Melted butter
      3 pk Cream cheese
      1 cn Sweetened condensed milk
      3    Eggs
      2 ts Vanilla extract
      1 cn 21oz pie filling, any flavo
 
  Preheat oven to 350.  Combine crumbs, sugar and margarine.  Press
  equal portions onto bottoms of 24 lightly greased muffin cups.  In
  large mixer bowl, beat cheese until fluffy.  Gradually beat in
  condensed milk until smooth.  Add eggs and vanilla; mix well.  Spoon
  equal amounts of mixture into prepared cups.  Bake 20 minutes or
  until set. Cool. Chill, Top with filling.  Store refrigerated.
  
  Posted by Tim Hoistion, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Autumn Quick Bread
 Categories: Breads, Kooknet
      Yield: 4 sm loaves
 
MMMMM----------------------QUICK BREAD BASE---------------------------
  1 1/2 c  Flour
    1/2 ts Salt
      1 c  Sugar
      1 ts Baking soda
    1/2 c  Vegetable oil
      2    Eggs, beaten

MMMMM--------------------------PUMPKIN-------------------------------
      1 c  Canned pumpkin
      2 ts Pumpkin pie spice
    1/3 c  Nuts (optional)
    1/3 c  Raisins (optional)

MMMMM-------------------------APPLESAUCE------------------------------
      1 c  Applesauce
      1 tb Molasses
      1 ts Cinnamon

MMMMM---------------------------BANANA--------------------------------
      3    Ripe bananas, mashed
    1/2 ts Cinnamon
    1/2 ts Ginger

MMMMM--------------------PEANUT BUTTER BANANA-------------------------
      2    Ripe bananas, mashed
    1/2 c  Peanut butter

MMMMM-------------------------CRANBERRY------------------------------
      1 c  Cranberries, chopped
      1 tb Orange juice concentrate
 
  Preheat oven to 325.  Gather the ingredients for the Quick Bread Base
  and one of the variations.  Coat 4 small loaf pans with vegetable
  cooking spray.  Combine dry ingredients; blend well and set aside.
  Combine wet ingredients; blend well.  Mix together wet and dry
  ingredients.  Do not overmix.  Distribute batter among the 4 pans,
  and bake for 30 to 40 minutes.
  
  Source: Lisa Clarke
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mediterranean Meatballs
 Categories: Kooknet, Cyberealm, Meats, Appetizers
      Yield: 4 servings
 
      1 lb Ground beef, crumbled
      3 tb Unseasoned dry bread crumbs
      1 lg Egg
      1 ts Dried parsley flakes
    1/2 ts Dried mint leaves, crushed
    1/4 ts Dried rosemary leaves,
           -crushed
    1/4 ts Pepper

MMMMM---------------------------SAUCE--------------------------------
      2 tb Margarine
    1/4 ts Garlic powder
      1 ts Dried parsley flakes
 
  1.  Combine all the meatball ingredients in a medium bowl.  Shape
  mixture into 12 meatballs.
  
  2.  Place the margarine, garlic powder and parley in a 1-cup measure.
  Microwave at High for 45 seconds to 1 minute, or until butter melts.
  Dip meatballs in margarine mixture to cover and place on a roasting
  rack.
  
  3.  Microwave at High for 15 to 18 minutes, or until meatballs are
  firm and no longer pink in the center, rotating rack and rearranging
  meatballs twice during cooking time.  If desired, serve with hot
  cooked rice or couscous.
  
  Source: Lisa Clarke, adapted from "Quick & Easy Microwaving Ground
  Beef"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Golden Egg Bread (ABM) from Katherine Smith
 Categories: Breads, Kooknet, Cyberealm
      Yield: 1 loaf
 
      1 pk Yeast
      3 c  Bread Flour
      4 tb Sugar
      2    Eggs
      6 tb Corn Oil
  1 1/2 ts Salt
    3/4 c  Warm Water
 
  All ingredients except the water should be at room temperature before
  starting.
  
  Add the ingredients to the pan according to the manufacturer's
  instructions.
  
  Select "White Bread"
  
  Press "start".
  
  Courtesy of Joel Ehrlich Typos courtesy of Wesley Pitts
  
  Posted by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Banana Split Bread ABM KookNet
 Categories: Breads, Kooknet
      Yield: 1 loaf
 
      1 pk Active Dry Yeast
      3 c  Bread Flour
      2 tb Gluten
      2 tb Sugar
      1 ts Salt
    1/8 ts Baking Soda
    1/3 c  Instant Nonfat Dry Milk
    1/3 c  Walnuts; broken
      1    Egg
      2 tb Vegetable Oil
      1 ts Vanilla
      1 md Banana; sliced
      8    Frozen Strawberries; with
           -liquid
    1/3 c  Pineapple; crushed
    1/3 c  Pineapple Juice; heated
    1/2 c  Chocolate Chips
      4    Maraschino Cherries; chopped
 
  Place ingredients, except chocolate chips and cherries, in pan in
  order listed.  Select white bread setting and press "Start".  Add
  chips and cherries at beep, just before end of kneading.
  
  Source: DAK Gourmet Gazette, Vol 1, Issue 2.
  
  Posted on Kook-Net by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pumpkin Gingerbread
 Categories: Breads, Kooknet
      Yield: 4 loaves
 
      2 c  All-purpose flour, divided
    1/2 c  Packed brown sugar
      2 ts Baking powder
      1 ts Ground cinnamon
    1/2 ts Baking soda
      1 c  Canned pumpkin
    1/2 c  Molasses
      2    Eggs
    1/3 c  Margarine
    1/4 c  Milk
      1 ts Ground ginger
 
  Stir together 1 cup of the flour, the brown sugar, baking powder,
  cinnamon, and baking soda.  Add the pumpkin, molasses, eggs,
  margarine, milk and ginger.  Mix vigorously until combined. Add the
  remaining flour and blend in.  Divide the batter evenly among 4 small
  loaf pans.
  
  Bake in a 350 F oven for 40 to 50 minutes or until a wooden pick
  inserted near the center of each loaf comes out clean.  Cool the
  loaves in the pans on wire racks for 10 minutes. Remove the loaves
  from the pans.  Cool thoroughly on the wire racks.
  
  To Freeze:  Wrap each loaf tightly in moisture- and vaporproof wrap.
  Seal, label, and freeze for up to 6 months.  To thaw, let stand,
  loosely covered, at room temperature for 1 hour.  Or, to micro-thaw,
  place 1 unwrapped loaf on a microwave-safe paper towel.  Microcook,
  uncovered, at 30% power (medium-low) for 1 to 1 1/2 minutes.
  
  Makes 4 loaves, 8 servings each.
  
  Adapted from a recipe from BETTER HOMES & GARDENS, November 1990
  Posted by Fred Peters.
  
  Source: Lisa Clarke
  
  Posted on Kook-Net by Lisa Clarke
 
MMMMM
 
