MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: MRS FIELDS Peanut Butter Cream -Filled Cookies
 Categories: Cookies, Desserts, P.butter, Quick oats
   Servings: 36
 
MMMMM-----------------------------COOKIES----------------------------------
  1 1/2 c  All-purpose flour                        - packed
    1/2 ts Baking soda                       1/2 c  Salted butter, softened
    1/2 ts Ground cinnamon                     1 lg Egg
      1 c  Quick oats (NOT instant)            1 ts Pure vanilla extract
      1 c  Light brown sugar, firmly     

MMMMM-----------------------------FILLING----------------------------------
    3/4 c  Smooth peanut butter                1 ts Pure vanilla extract
    1/4 c  Salted Butter, softened         1 1/2 c  Confectioners sugar
      2 tb Half-and-half                  
 
  Preheat overn to 325-degrees F.
  
  In medium bowl combine flour, soda, cinnamon and oats.  Mix well with a
  whire whisk.  Set aside.
  
  Cream sugar and butter in a large bowl using an electric mixer set at
  medium speed.  Add the flour-oat mixture, and blend at low speed until just
  combined.  Do not overmix.
  
  Separate dough into two balls, flatten them into disks, and wrap each
  tightly in plastic wrap or a plastic bag.  Chill 1 hour.
  
  On floured board using a floured rolling pin, roll out one disk to 1/4 inch
  thickness.  Cut cookies with a 2-inch round fluted cookie cutter dipped in
  flour.  Repeat procedure with the second disk, reworking scraps until all
  the dough is used.  Bake cookies on ungreased baking sheets 1/2 inch aprt
  for 13-15 minutes or until bottoms turn light brown.  Transfer immediately
  to a cool, flat surface with a spatula.
  
  When cookies are cool, spread 1 tablespoon of peanut butter filling on the
  bottom side of a cookies.  Top with another cookie-bottom side toward the
  filling-to make a sandwich.  Repeat with the remaining cookies and filling
  
          Yield: 3 1/2 dozen cookies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title:  TAMPA'S OWN FISH CHOWDER*
 Categories: Seafood, Maindish, Original
   Servings:  6
 
 
       1 lb fish fillets (snapper or
            grouper)
     1/2 c  boned and diced cooked
            chicken (skinles)
       2    slices of bacon
       1 c  diced potatos
     2/3 c  chopped onion
       1 cl garlic minced
     1/4 c  diced carrots
       1 Tb dice celery
       1 ea lemon- juice of
       1 ts salt
     1/4 ts black pepper
     1/8 ts paprika
     1/4 ts ground dill
       2 c  Half & Half
       2 c  HOT water(not quite boiling)
     1/4 ts ground cumin
     1/4 ts ground ginger
  
     Fry bacon & remove from pan. Add onions & garlic to drippings. Saute'
     until tender but not browned. Add the water, potatos, carrots, celery,
  and
     paprika. Cook until the potatos are almsot done. Cut fish into 1 inch
     squares. Add seasonings and fish at the same time. Cook until fish
  becomes
     flaky. Pour in the Half & Half and stir well.
     NOTE*....you may add 2 Tblspns of a dry white wine to this as well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Red Beans and Rice I
 Categories: Cajun, Rice, Beans, Main dish, Microwave
   Servings:  6
 
      1 lb Red Beans                         1/4 c  Parsley; Chopped
      1 lb Ham Seasoning Meat with Fat         6    Toes Garlic; Chopped
      3 qt Water                               1 ts Salt
      2 c  Onions; Chopped                   1/4 ts Pepper
    1/2 c  Green Onion; Chopped              1/8 ts Cayenne Pepper
 
   NOTE: Tony's Seasoning may be added for extra taste.
   Place washed beans, ham, onions and water in a 4 quart microwave-safe
  casserole. Cover; cook on HIGH in microwave for 2 and 1/2 hours, stirring
  occasionally and adding more water. Stir in green onions, parsley, garlic
  and seasonings. Cook on MEDIUM for 1 hour. Serve over Rice.
   NOTE: To save cooking time, set the beans in a pot of water overnight.
  Then add all ingredients and cook about half as long. Use your judgement on
  cooking time.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Red Beans and Rice II
 Categories: Rice, Beans, Cajun
   Servings:  6
 
      1 lb Red kidney beans                    1    Bell pepper
      1 lb Salt pork                           1    Chopped onion
      2    Cloves garlic                       1    Stalk celery
      1 ts Italian seasoning                   1    Whole hot pepper
 
   Boil pork 5 mins to get rid of salt. Put pork in second water (hot) and
  add beans, water, should be one-half inch above beans. Add immediately, one
  bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole
  hot pepper. Cook slowly two to three hours, until gravy is thick and beans
  tender -- just before dishing out add a pinch of italian seasoning again.
  Salt to taste and serve with rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Home-Made Hot Wings
 Categories: Side dish, Poultry
   Servings:  2
 
  2 1/2 lb Chicken Wings (12 to 15)            4 tb (2oz) Butter or Margarine
      6 tb (3oz) Texas Pete Hot Sauce *   
 
   * For REAL spicy wing, use Tabasco Sauce
   Cut wings at all joints. Discard wing tips. Place the 24 to 30 pieces in
  absorbent paper towels to dry.
   DEEP FRYER: 375 8-10 mins or until crispy.
   OVEN: Spread wings in single layer on cookie sheet. Bake at 450 for 25
  mins.
   Melt butter/margarine in sauce pan. Add hot sauce and stir well. Place
  cooked wings in covered bowl. Pour sauce over wings. Place lid on bowl and
  bowl. Place on plate covered with paper towel. Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Taco Chicken Wings
 Categories: Mexican, Poultry
   Servings: 10
 
  2 1/2 lb Chicken Wings                       2 c  Dry Bread Crumbs
      1    Env Taco Seasoning Mix *            1    Jar (16oz) Taco Sauce **
 
   * 1-1/4 oz Old El Paso
   ** Old El Paso
   Remove wing tips and discard. Cut wings at joint. Combine bread crumbs and
  taco seasoning mix; mix well. Preheat oven to 375. Dip each chicken piece
  in taco sauce then roll in bread crumbs; coat thoroughly. Place on lightly
  greased baking sheet. Bake for 30-35 mins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Spicy Barbecue Wings
 Categories: Poultry, Side dish, Barbecue
   Servings:  4
 
    1/2 lb Chicken wings                 

MMMMM--------------------------BAR-B-Q SAUCE-------------------------------
    1/2 c  Ketchup                           1/4 c  Lemon Juice
    1/2 c  Water                               1 tb Brown sugar
      2 ts Dijon mustard                       2 tb Oil
      1 ts Salt                                2 tb Worcestershire sauce
      2 ts Louisiana hot sauce               1/4 ts Cumin
    1/2 ts Chili powder                        1 ts Black pepper
      2    Garlic cloves - minced                   Oil for deep frying
 
   This BBQ sauce is mild.  If you like hotter wings, add more Louisiana hot
  sauce.
   In a large heavy saucepan, mix together BBQ sauce ingredients.  Bring to a
  boil, then reduce heat and simmer for 15 mins. In a frypan or wok, heat oil
  to 375 F (190 C).  Deep fry a few wings at a time, until they are cooked
  through, about 10-15 mins. Drain fried wings on absorbent towel. when all
  the wings are cooked, place them in the simmering BBQ sauce. Stir to coat
  and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Hot And Spicy Chicken Wings
 Categories: Poultry
   Servings:  4
 
      1 cn Tomato sauce (8oz)                  1 tb Onion powder
      2 tb Red pepper flakes                   2 tb Jalapeno peppers, chopped
      2 tb Hot sauce                           1 lb Chicken wings
      1 tb Garlic powder                  
 
   Combine tomato sauce, red pepper flakes, hot sauce, garlic powder, onion
  powder and Jalapeno peppers in a medium size bowl. Spray a baking sheet
  with no-stick cooking spray. Place chicken wings on baking dish. Brush
  sauce over wings. Bake at 350 for 20 mins. Turn over and brush with sauce
  and bake for another 10 mins. Serve with blue cheese dressing and celery if
  desired. Serves 4.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Spaghetti And Meat Sauce
 Categories: Sauces, Beef, Pasta, Sausage
   Servings:  8
 
      1 lb Ground Beef                              Clove Garlic; minced
    1/2 c  Chicken Broth                       1 ts Seasoned Salt
    1/2 lb Bulk Spicy Italian Sausage          1 cn (28oz) Tomatoes *
      1 pk (8oz) Chopped Fresh Mushroom             Bay Leaf
      1 lg Onion; chopped                      1 cn (6oz) Tomato Paste
      1 ts Italian Seasoning                   1 lb Uncooked Spaghetti
 
   * Cut up and UN-drained
   In dutch oven, cook beef, sausage, onion and garlic. Drain. Ann next 7
  ingredients. Simmer 30 mins.  Prepare spaghetti according to package
  instructions. Drain. Serve sauce over hot spaghetti with grated Parmesan
  cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Biscotti di Prato ( Tuscan Almond Biscotti)
 Categories: Italian, Cookies, Gifts, Gourmet
   Servings:  1
 
  3 3/4 c  Flour; all purpose,                 1 ts Vanilla
           -unbleached                       1/2 ts Almond extract
      2 c  Sugar                           1 2/3 c  Almonds, whole, blanched
      1 ts Baking powder                            -toasted lightly & chopped
    1/4 ts -Salt                                    -coarse
      4    Eggs;large, whole             

MMMMM-----------------------------EGG WASH----------------------------------
      1    Egg, large; &                       1 ts -Water
 
   In the bowl of an electric mixer fitted with the paddle attachment blend
  the flour, the sugar, the baking powder, and the salt until the mixture is
  combined well. In a small bowl, whisk together the whole eggs, the yolks,
  the vanilla and the almond extract, add the mixture to the flour mixture,
  beating until a dough is formed, and stir in the almonds.
    Turn the dough out onto a lightly floured surface, knead it several
  times, and divide it into fourths. Working on 2 large buttered and floured
  baking sheets, with floured hands form each piece of dough into a flattish
  log 11 inches long and 2 inches wide, arrange the logs at least 3 inches
  apart on the sheets, and brush them with the egg wash. Bake the logs in a
  preheated 350F oven for 35 minutes and let them cool on the baking sheets
  on racks for 10 minutes. On a cutting board, cut the logs crosswise on the
  diagonal into 3/4" inch slices, arrange them the biscotti, cut sides down,
  on the baking sheets, and bake them in the 350F oven for 5 to 7 minutes on
  each side, or until they are pale golden. Transfer the biscotti to racks to
  cool and store them in airtight containers. MAKES ABOUT 56 BISCOTTI
  
  Source: Gourmet magazine, December 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Biscotti Del Laggaccio (Aniseed Biscotti)
 Categories: Italian, Cookies, Gifts, Gourmet
   Servings:  1
 
MMMMM--------------------------FOR THE SPONGE-------------------------------
      1 pk Active dry yeast; 2 1/2 tsp       3/4 c  Flour;all purpose,
    1/2 c  -Warm water                              Unbleached

MMMMM--------------------------FOR THE DOUGH-------------------------------
    1/2 c  Sugar                           2 1/2 c  Flour;all purpose,
    1/2 c  -Water &                                 Unbleached
      2 tb -Water                              1 tb Aniseed
    1/4 c  Butter; unsalted, 1/2 stick       1/2 ts -Salt
           -cut into bits & softened      
 
  "Did Columbus and his crews sail to the new world eating these traditional
  Ligurian biscotti? It's entirely possible, although theirs would have been
  cooked much longer to drive off all the moisture, allowing them to keep for
  an entire ocean crossing. Though these biscotti are made with an enriched
  bread dough instead of the traditional cookie dough and have a somewhat
  softer texture, they keep well when stored in an airtight container."
  
  Make the sponge: In the bowl of an electric mixer proof the yeast in the
  water for 5 minutes, or until the mixture is foamy. Whisk in the flour and
  let the sponge stand, covered with plastic wrap, for 30 minutes or until it
  is foamy.
   To the sponge, add the sugar, the water and the butter and stir the
  mixture until it is combined well. Add the flour, the aniseed, and the salt
  and with the electric mixer fitted with the dough hook knead the dough for
  3 minutes, or until it is smooth but still sticky. Transfer the dough to a
  lightly oiled bowl, turning it to coat it with the oil, and let it rise,
  covered tightly with plastic wrap, for 1 1/2 hours, or until it is double
  in bulk.
    Turn the dough out onto a lightly floured surface, halve it, and with
  floured hands form each piece of dough into a flattish log 15 inches long
  and 2 inches wide. Transfer the logs to a buttered and floured baking sheet
  and let them rise, covered with a kitchen towel, for 2 hours, or until they
  are double in bulk.
    Bake the logs in the middle of a preheated 350F oven for 30 minutes, or
  until they are golden brown, and let them cool on the baking sheet on a
  rack for 10 minutes. On a cutting board cut the logs crosswise on the
  diagonal into 1 inch thick slices, arrange the biscotti, cut sides down, on
  the baking sheet and bake them in the 350F oven for 10 minutes on each
  side, or until they are pale golden. Transfer the biscotti to racks to cool
  and store them in airtight containers. MAKES:ABOUT 30 BISCOTTI
  
  SOURCE: Gourmet magazine, December 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Krumiri
 Categories: Cookies, Italian
   Servings: 48
 
      1 c  Unsalted butter                     1 ts Vanilla extract
    2/3 c  Sugar                           1 1/2 c  All-purpose flour
      3    Egg yolks                           1 c  Yellow cornmeal
 
  PREHEAT THE OVEN TO 325F. Beat the butter with the sugar by hand, with a
  hand mixer set at medium speed, or in a heavy-duty mixer fitted with the
  paddle. Continue beating until the mixture lightens both in texture and
  color, about 4 or 5 minutes. Beat in the vanilla, then the yolks, one at a
  time, beating smooth after each addition. Stir the flour and cornmeal
  together, and stir into the butter mixture by hand. Line 2 or 3 cookie
  sheets with parchment paper and pipe the Krumiri in horseshoe or stick
  shapes, using a pastry bag fitted with a 1/2-inch star tube (Ateco #4).
  Bake about 15 minutes. Remove from pans and cool on a rack.
  
  VARIATION OF KRUMIRI: SCHIACCATINE DI GRANTURCO. These wonderful biscotti
  are always on the bar at Tonino and Claudia Verro's charming inn, Contea,
  at Neive, near Alba in Piemonte. The surrounding area, known as the Langhe
  for its situation in the Langa hills, has some of Italy's most breathtaking
  natural scenery, as well as excellent wine and Grappa.
  
  FOLLOW THE RECIPE FOR KRUMIRI, but do not pipe the dough. Divide the dough
  in half and place each half on a piece of parchment or wax paper. Shape the
  dough into a rough log about 1-inch diameter and about 6 inches long. Roll
  and tighten the paper around the dough, to make it perfectly cylindrical.
  Chill the cylinders of dough about 1 hour, until firm. Remove one piece at
  a time from the refrigerator and slice the cylinder into disks 1/4-inch
  thick. Arrange the disks of dough on paper-lined cookie sheets, 1 inch
  apart on all sides. Continue with the other cylinder of dough. Bake as for
  the Krumiri.
  
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Jalepeno Cheese Crackers
 Categories: Crackers, Appetizers, Snacks
   Servings:  1
 
      3 oz Cheddar cheese; 1/2" cubes        3/4 c  Flour; all purpose
           -about 1/2 cup                    1/4 c  Cornmeal
      1 tb Jalapeno pepper                   1/2 ts Salt
           -seeded & minced or to taste      1/4 ts Chili powder
    1/3 c  Butter; cold,                     1/4 ts Mustard; dry
           -cut in 1/2" cubes                  4 tb -Water; ice
 
  Preheat oven to 400F. Process cheese and jalapeno in food processor till
  chopped in 1/4" pieces. Add butter, pulse on and off till size of small
  peas. Stir flour with cornmeal, salt, chili powder and mustard in small
  bowl till blended. Add to mixture in processor, pulse on and off just till
  blended. Sprinkle water evenly over mixture in processor. Pulse on and off
  just till dough begins to form into a ball. Shape dough into 8" disk. Wrap
  in plastic wrap; refrigerate till firm enough to roll, about 30 minutes. On
  floured surface, roll dough to 1/4" thickness. Cut in 2" rounds with cookie
  cutter or wine glass. Transfer to ungreased baking sheet. Prick each
  cracker once with fork. Bake in preheated oven for 10 to 12 minutes or till
  crisp. Transfer  to rack to cool. Store in airtight container. Makes 50
  crackers. Source: The Toronto Star
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Pineapple Upside-down Cake
 Categories: Cakes
   Servings:  6
 
    2/3 c  Granulated sugar                  1/4 ts Salt
    3/4 c  Unsalted butter                 1 1/2 c  Flour
      1 ts Vanilla                             1 c  Yellow cornmeal
    1/4 ts Ground nutmeg or mace             1/3 c  Madeira
      2    Eggs                                1 lb Pineapple; peeled
      2    Egg yolks                                - cut into 1/2" thick slices
  1 1/2 c  Milk                                     - core removed
      2 ts Baking powder                     3/4 c  Dark brown sugar, packed
 
  PREHEAT OVEN TO 375F. Cream together granulated sugar and 1/2 cup butter at
  medium speed in mixer bowl until smooth. Lower speed; add vanilla, nutmeg,
  eggs, yolks and milk. Mix until incorporated. Add baking powder and salt,
  then flour and cornmeal. Mix until fluffy. Set aside. Combine remaining 1/4
  cup butter, Madeira and pineapple in heavy, 10-inch oven-proof skillet over
  medium heat and cook 20 minutes. Pineapple will release a lot of liquid.
  Remove pineapple with slotted spoon and reserve. Continue cooking until
  liquid is reduced nearly to a glaze. Add brown sugar and cook until mixture
  becomes smooth, about 2 minutes. Replace pineapple slices, arranging them
  nicely in syrup. Pour cake batter over fruit. Bake on middle rack 20 to 25
  minutes. When done, wooden pick inserted into center of cake will come out
  clean. Place large platter over skillet and turn upside down to remove cake
  from skillet. Let cool before serving.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Chorizo Quiche In Cornmeal Crust
 Categories: Mexican
   Servings:  6
 
MMMMM--------------------------CORNMEAL CRUST-------------------------------
    1/2 c  Cornmeal                          1/8 ts Black pepper
    3/4 c  Sifted flour                      1/3 c  Shortening
    1/2 ts Salt                                4 tb -cold water (or more)

MMMMM-----------------------------FILLING----------------------------------
      6 sl Monterey Jack cheese                2 c  Whipping cream
    1/2 lb Chorizo; casings removed                 -=OR=- Half and Half
    1/4 c  Sliced green onions                      Salt, pepper
      4    Eggs                           
 
  To make crust, sift together cornmeal, flour, 1/2 teaspoon salt and pepper.
  Cut in shortening until mixture resembles coarse crumbs. Add water, 1
  tablespoon at a time, stirring lightly until mixture forms ball. Turn out
  onto lightly floured board and roll dough to 13-inch circle. Fit loosely
  into 9-inch pie plate or quiche pan. Fold edge under and flute.
  
  Arrange cheese slices on bottom of crust. Fry sausage until cooked and
  crumbly. Drain off fat. Sprinkle sausage on top of cheese, then top with
  green onions. Lightly beat eggs in bowl, stir in whipping cream and season
  to taste with salt and pepper. Pour over cheese and chorizo mixture. Place
  on bottom rack of oven and bake at 450F 15 minutes. Reduce heat to 350F and
  bake additional 25 to 30 minutes. Let stand 10 minutes before cutting.
  
  (C) 1992 The Los Angeles Times Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: TRIPLE CHOCOLATE CAKE
 Categories: Cakes, Desserts
   Servings: 16
 
MMMMM-------------------------------CAKE------------------------------------
  2 1/2 c  Cake flour                        1/3 c  Unsweetened cocoa
      1 ts Baking soda                       1/2 ts Salt
      1 c  Butter                              2 c  Sugar
      3    Eggs                                1 ts Vanilla
  1 1/3 c  Water                         

MMMMM-----------------------------FILLING----------------------------------
      1    10/12 oz jar apricot preserv  

MMMMM----------------------CHOCOLATE BUTTER CREAM---------------------------
    1/4 c  Butter, softened                    1 c  Sifted powdered sugar
    1/4 c  Sifted cocoa                      1/4 c  Milk
    1/2 ts Vanilla                       

MMMMM------------------------------GLAZE-----------------------------------
      1 c  Sugar                             1/2 c  Unsweetened cocoa
    1/4 c  Heavy cream                       1/4 c  Water
 
      Preheat oven to 350 degrees.  Grease and flour two 9" round cake pans.
      To prepare the cake, in a medium bowl, combine the flour, cocoa, baking
  soda and salt.  In a large bowl, with electric mixer on medium, beat butter
  and sugar until light and fluffy, about 10 minutes.  Add eggs, one at a
  time, beating well after each addition.  Add vanilla.  With mixer on low,
  alternately beat in flour mixture and water.  Pour batter into pans.  Bake
  for 30 - 35 minutes until toothpick inserted in center comes out clean.
  Cool in pans for 10 minutes.  Remove from pans: cool on rack.
  
      Using a sharp knife, split each layer in half horizontally.  Spread 3
  layers with the preserves.
  
      To prepare the butter cream filling, beat butter until light and fluffy
  Alternately beat in sugar, cocoa and milk.  Add vanilla.  Spread 1/3 of the
  butter cream over each layer with apricot preserves.  Stack layers, ending
  with the plain layer.
  
      To prepare the glaze, in a small saucepan, mix sugar, cocoa, heavy
  cream and water.  Cook over low heat, stirring, until smooth.  Bring to a
  boil: Boil for 1 minute.  Cool slightly.
  
      Place cake on rack over wax paper.  Pour glaze over the cake, spread-
  ing to evenly coat.  Chill 30 minutes or until set.  Garnish with whipped
  cream piped around the top edge and spot the chopped pistashios around the
  top of the whipped cream.
  
  This is from one of my MIL's clippings from Women's Day.  Date unknown
  
  Shared by Robert Rostrup
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: STUFFED STEAK
 Categories: Main dish, Meats, Beef
   Servings:  4
 
      2    Slices bacon                        1    Small onion chopped fine
    1/2 c  Mushrooms, sliced thin              1    Stalk celery
      1    Clove garlic, minced              1/4 c  Wild rice or regular rice
  1 1/4 c  Water                             1/2 ts Beef bouillon
    1/4 ts Basil                                    Dash of pepper
      1 c  Stuffing mix                        2 tb Parsley chopped fine
      1 tb Oil                                 4    Cube steaks
      1    10.5 oz can mushroom gravy     
 
      In a medium skillet, cook bacon over medium low heat for 5-8 minutes,
  until crisp.  Drain, reserving 1 Tbsp fat.  Crumble bacon and set aside.
      Add onion, mushrooms, celery and garlic to skillet; saute 5 minutes or
  until tender.  Add rice, 1 cup of the water, bouillon, basil and pepper.
  Bring to a boil. Reduce heat and simmer 30 minutes or until tender (broth
  will not be completely absorbed).  Remove from heat and stir in stuffing
  mix.  Stir in bacon and parsley; set stuffing aside.
      In a large skillet, heat oil over medium high heat.  Cook steaks for
  2-3 minutes on each side, until browned.  Drain any fat from skillet.  Stir
  together the gravy and remaining 1/4 cup of water; pour over the steaks.
  Place 1/4 of the stuffing over each steak.  Reduce heat, cover and simmer
  about 20 minutes, until steaks are tender.  Garnish with cherry tomatoes
  
  This is from one of my MIL's clippings from Women's Day.  Date unknown
  
  Shared by Robert Rostrup
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: CHICKEN SUPREME
 Categories: Poultry, Meats, Main dish
   Servings:  6
 
      6    Chicken breasts, halved             2 ts Paprika
    1/2 ts Pepper                            1/4 ts Butter
    1/2 lb Sliced mushrooms                    1    Env cream of mushroom soup
    1/2 c  White wine                          1 c  Heavy cream
    1/4 c  Chopped parsley                          Cooked noodles
 
      Preheat oven to 300 degrees.  Sprinkle chicken with the paprika and
  pepper.  In a large skillet, melt butter over medium heat.  Add chicken and
  cook, turning, 5-7 minutes until browned.  Place in a 13 x 9 inch baking
  dish.  Add mushrooms to skillet.  Cook, stirring often, for 2-3 minutes.
  
      In a small saucepan, combine soup mix and wine.  Cook over low heat for
  about 2 minutes until slightly thickened.  Stir in heavy cream and sauteed
  mushrooms.  Cook 1 minute or until heated through; do not boil.  Pour soup
  mixture over the chicken.  Bake for 35 - 40 minutes or until tender.
  Sprinkle with the parsley.  Serve over noodles.
  
  This is from one of my MIL's clippings from Women's Day.  Date unknown
  
  Shared by Robert Rostrup
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: PORK STEW WITH PRUNES AND APRICOTS
 Categories: Main dish, Meats, Fruits, Pork
   Servings:  4
 
      3 tb Flour                             1/2 ts Paprika
    1/4 ts Garlic powder                     1/4 ts Pepper
      1 lb Pork cut in 1" chunks               2 tb Oil
      3    Stalks celery chopped               2    Carrots cut in 1/2" pieces
      1    Medium onion chopped              1/4 c  Chopped fresh parsley
    1/2 ts Ground cumin                      1/4 ts Ground allspice
    1/4 c  Brandy                              2 c  Chicken broth
  1 1/2 c  Pitted prunes, halved               1 c  Dried apricot halves
 
      In a plastic bag combine the flour, 1/4 tsp of the salt, paprika,
  garlic powder, and 1/8 tsp of the pepper.  Add a few pieces of the meat,
  and shake in the flour until coated.  Repeat with the remaining meat; set
  aside.
  
      In a heavy saucepan, heat oil over medium high heat.  Add meat several
  pieces at a time and brown.  Remove and set aside.  Reduce heat to medium
  low and stir in celery, carrots, onion, parsley, cumin and allspice.  Cook
  stirring, 5 minutes.  Stir in brandy and cook 2 minutes.  Add broth, pork,
  remaining 1/4 tsp of the salt and 1/8 tsp of the pepper.  Bring to a boil.
  Cover and simmer 45 minutes, stirring occasionally.  Add prunes and apri-
  cots, and cook 10 minutes or until fruits are tender.
      Serve over noodles.
  
  This is from one of my MIL's clippings from Women's Day.  Date unknown
  
  Shared by Robert Rostrup
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: CHICKEN AND SAUSAGE WITH RICE
 Categories: Main dish, Meats, Poultry
   Servings:  8
 
      8    Chicken legs                      1/2 ts Salt
    1/8 ts Pepper                              2 tb Oil
      1 lb Italian sausage 1" pieces           2 c  Uncooked rice
      2    Green peppers cut in strips         1    Large onion sliced
      1    Clove garlic, minced              1/2 c  Red wine
      1    28 oz can tomatoes                3/4 c  Chicken broth
    1/2 lb Mushrooms, quartered                1 ts Basil, crushed
      1    Bay leaf                          1/4 ts Sugar
 
      Season chicken with salt and pepper.  In a large skillet heat oil.  Add
  chicken and cook, turning, until browned, about 5 minutes.  Remove and set
  aside.  Add sausages to skillet and brown.  Remove and set aside.
  
      Add rice, green pepper, onion and garlic to skillet; cook, stirring
  until rice is lightly browned, about 5 minutes.  Stir in wine and simmer 2
  minutes.  Stir in tomatoes, broth, mushrooms, basil, bay leaf and sugar.
  Return chicken and sausages to the skillet.  Reduce heat; cover and simmer
  35 - 40 minutes until chicken is tender.  Remove and discard fat.
  
  This is from one of my MIL's clippings from Women's Day.  Date unknown
  
  Shared by Robert Rostrup
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Red Beans With Rice
 Categories: Cajun, Main dish
   Servings:  6
 
      1 lb Red kidney beans                    1 lb Salt pork
      2    Garlic cloves                       1 ts Italian seasoning
      1    Bell pepper                         1    Onion; chopped
      1    Celery stalk                        1    Whole hot pepper
 
  Boil pork 5 minutes to get rid of salt.  Put pork in second water (hot) and
  add beans, water, should be one-half inch above beans. Add immediately, one
  bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole
  hot pepper.  Cook slowly two to three hours, until gravy is thick and beans
  tender -- just before dishing out add a pinch of italian seasoning again.
  Salt to taste and serve with rice.
  
  From "Talk About Good"  contributed by Mrs. Charles Barras, Jr. Courtesy of
  Dixie Daniels in Intelec Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Dixie's Red Beans and Rice
 Categories: Main dish, Vegetables, Meats
   Servings:  6
 
      2 cn Dark Red Kidney Beans             1/2 pk Sausage, fully cooked
    1/2    Onion; Chopped                      1 c  Rice, long cooking white
           Cajun, Creole seasoning                  Louisiana hot sauce
           Cayenne pepper                           Black pepper
 
  Cook rice according to package directions.  Microwave is best.  Takes about
  20 minutes.  Meanwhile, in saucepan, combine cans of beans, 2 cans water,
  Louisiana hot sauce (Red Devil is right kind but not Texas Pete or tabasco.
  Sauce is based on cayenne peppper.)  Also onion, Creole and/or Cajun
  seasoning, avail. in spice or Cajun section of store; but LOOK OUT FOR
  THOSE THAT CONTAIN SALT if so, don't add too much and don't add extra salt.
  If Cajun seasoning contains salt, you can easily get too salty- Also may
  add cayenne pepper to taste; Black pepper.  Chop up sausage (any kind is OK
  as long as "Fully cooked"; hot is preferable to most who prefer a hot
  taste-) Taste as you go to make sure not too salty or too hot.  Boil slowly
  for about 20 minutes, until it begins to thicken and smells REAL good.
  Serve beans in bowl OVER white rice.
  
  Courtesy of Dixie Daniels in Intelec Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Minestrone Lo-Cal
 Categories: Soups, Low-cal
   Servings:  6
 
    1/2 c  Thinly sliced Celery              1/2 lb Green Beans,cut in 1" piece
    1/2 c  Thinly sliced Carrot              1/2 c  Broken Spaghetti
    3/4 c  (1 lg) Potato, cut 1" pieces        3 c  Hot Water
           Clove Garlic, minced                2 ts Instant Beef Bouillon powde
     16 oz Can Tomatoes, undrained             1 ts Basil leaves
      1 c  Thinly sliced Zucchini              1 tb Parsley Flakes
 
   In 3-qt casserole, combine all ingredients. Cover. Microwave at High 25-35
  minutes or until vegetables are tender, stirring once or twice. PER
  SERVING: 35 calories, 315 mg sodium, 0 cholesterol Exchanges: 1 1/2
  vegetables
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Meshoui
 Categories: Moroccan, Lamb, Meats, Main dish, Roast
   Servings:  5
 
MMMMM-----------------------------THE LAMB----------------------------------
      4 lb Lamb; leg of                        1 tb Paprika
      1    Carrot                              1 tb Salt
      1    Onion; med.                         1 tb Black Pepper
      2    Tomatoes                            2 tb Chopped Carlic
      1    Celery; rib                         1 qt Water
      1    Parsley; small bunch          

MMMMM------------------------------SAUCE-----------------------------------
      1 qt Water                               1 tb Tomato paste
 
  Preheat oven to 350 degrees. All Vegetables should be coarsely chopped.
  
  Rub Paprika, Salt, Pepper, and Garlic all over lamb. Set aside.
  
  In a roasting pan, nestle lamb in the center of the vegetables and cook,
  uncovered for approx. 20 min (for 4 lb. leg) or until top of lamb is brown
  Add water, cover, and cook 1 1/2 hours for medium done roast.
  
  serve with Moroccan Lamb Sauce.
  
  LAMB SAUCE: strain vegetables from roasting pan.  Pour drippings in a heav
  pan and add Tomato Paste and water.
   Simmer for about 15 min, skimming grase from top of sauce several times.
  Posted by Bud Cloyd
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: PIEROGI CASSEROLE
 Categories: Main dish, Mine, Both
   Servings:  6
 
           -From the Kitchen of                     -Ingredients in directions
           -Lawrence & Cindy Kellie       
 
  Contributed to the echo by: Theresa Bryant
  
  This came from my friend's Pennsylvania cookbook. I tried it once
   and hope to try it again. It's different from anything I've had
   before.
  
  Cook 4 large potatoes. Mash and add 1/4 lb. white American cheese.
   Cook 1/2 box lasagna noodles and drain. Grease an oblong pan with
   butter. Add a little milk to prevent sticking. Fry 2 large onions in
   butter. Layer noodles and potatoes. Top with onions. Bake at 350
   degrees for 35 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Seattle Scrapple
 Categories: Main dish, Poultry, Mine, Breakfasts, Both
   Servings:  6
 
           -From the Kitchen of              1/2 ts Thyme; dried
           -Lawrence and Cindy Kellie        1/4 ts Pepper; black
      2 tb Canola oil                        1/4 ts Cayenne pepper
    1/4 c  Onion; minced                       3 c  Chicken bouillon
  1 1/4 c  Cornmeal; yellow                         -extra strong
      1 ts Salt                                2 c  Chicken
      1 ts Sage; dried                              -cooked, ground up
 
  Saute onion in oil.  Add cornmeal, spices, adn broth.  Cook for 15 minutes.
  When thickened like cornmeal mush, add chicken.  Put into greased 9x5 loaf
  pan. Pat it down.  Refrigerate overnight
  
  For breakfast, cut 1/2 inch slices, coat with flour and fry until golden
  brown in oil
  
  Must cook and THEN grind the chicken/turkey.
  
  Seasoning the dipping flour will add more and varied flavors to your
  scrapple.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Eggless "Mayonnaise"
 Categories: Lunch, Mine, Both
   Servings:  1
 
           -From the Kitchen of                     Juice of one lemon
           -Lawrence & Cindy Kellie          1/2 ts Chicken-like seasoning
      1 cn Evaporated milk (5.33 oz)             ds Garlic calt
      1 c  Vegetable oil                         ds Seasoning salt
 
  Pour evaporated milk into blender.  Through top of blender, gradually add
  oil, pouring in a constant, thin stream.  This will make a while emulsiion.
  
  Pour into small bowl. Add seasonings and mix well.  Add lemon juice last,
  because as soon as you add it, the dressing will begin to set up.  Keep
  stirring until mayonnaise is a good consistency and the little lumps have
  disappeared.
  
  Store in refrigerater.  This won't keep as long as commercial mayonnaise,
  but it will keep several days.  Use ust as you would mayonnaise or salad
  dressing.
  
  The Sandwich Book
   MMMMM
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Sandwich Relish
 Categories: Lunch, Mine, Both
   Servings:  1
 
           -From the Kitchen of                2 tb Dill pickle; finely chopped
           -Lawrence & Cindy Kellie            2 tb Green onion; finely chopped
      1 c  Homemade "mayonnaise"               1 pk George Washington Broth
  1 1/2 ts Pimiento; finely chopped                 -golden
  1 1/2 ts Parsley; finely chopped           1/2 ts Turmeric
      2 tb Celery; finely chopped                ds Italian seasoning
 
  Mix all ingredients thoroughly and refrigerate.  Won't keep as long as
  commercial sandwich spread.
  
  The Sandwich Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Savory Egg Filling
 Categories: Lunch, Mine, Both
   Servings:  1
 
           -From the Kitchen of                1 tb Flour
           Lawrence & Cindy Kellie             6    Egg; lightly beaten
      1    Onion; finely chopped                    Seasonings to taste:
      2 tb Parsley; finely chopped                  -salt, season salt
      4 tb Vegetable oil                            -George Washington Broth
      1 c  Tomato; fresh or canned        
 
  Suate ontions in oil.  Add tomatoes (chopped or mashed) and stir in flour
  to make a thick paste.  Turn down heat before adding eggs, parsley and
  seasonings.  Cook like scrambling eggs, stirring constantly.  Remove from
  heat when set.  Cool and add mayonnaise to make a soft spread.
  
  The Sandwich Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Egg Salad
 Categories: Lunch, Mine, Both
   Servings:  1
 
           -From the Kitchen of                6    Egg; hard cooked, chopped
           -Lawrence & Cindy Kellie          1/4 c  Mayonnaise; to 1/2 cup

MMMMM-----------------------SEASONINGS TO TASTE----------------------------
           Salt                                     Celery salt
           Seasoning salt                           Dill weed
           Garlic salt                              Paprika
 
  Mix together eggs, mayonnaise, seasonings and optional ingredients of your
  choice:
  
          1/2 c cheddar cheese, cubed and 2 Tb sour cream
          1/4 c toasted almonds, sliced or chopped
          1/2 c green or ripe olives, sliced
          1/4 c parsley, minced; 1/4 c cucumber, minced; 3 Tb French dressing
          1 c olives, sliced; 1/2 c celery, chopped; 2 Tb green onion,
  chopped; 1 Tb pimiento, chopped
          1/4 c celery, chopped; 1/4 c pickle relish; 2 Tb green onion,
  finely chopped
  
  The Sandwich Cookbook
   MMMMM
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Honeyed Peanut Butter
 Categories: Lunch, Mine, Both
   Servings:  1
 
           -From the Kitchen of                1 c  Peanut butter
           -Lawrence & Cindy Kellie          1/4 c  Honey
      1 c  Butter; softened              

MMMMM-----------------------------OPTIONAL----------------------------------
      2 tb Toasted sesame seeds           
 
  Beat ingredients together for several minutes.  If you have a food
  processor, let it do the work for you.
  
  Option:  After spreading on bread, cover withhalved, seedless grapes, or
  banana penneis, or crisp apple slices.  The fruie will make the sandwich
  delightfully moist and be a lunchtime surprise.
  
  The Sandwich Cookbook
   MMMMM
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Shepherd's Pie #2
 Categories: Beef, Casseroles
   Servings:  6
 
      1 lb Beef / lamb / veal & pork *     1 1/2 ts Wine vinegar
      5 oz Chopped onion                            Thyme, salt, pepper, Cayenne
      3 tb Butter or oil                       2 lb Potatoes
      3 x  Cloves garlic, (peel, chop)         1 c  Milk (about)
  1 1/4 c  Stock / gravy / meat jelly          3 oz Butter
      1 ts Flour or cornstarch                 1 tb Grated dry cheddar
           Tomato paste                        1 tb Grated parmesan
      1 tb Worcester sauce, or            
 
  * Mixed. -- Chop, process or mince the meat. Cook onion in the fat until
  soft. Add the meat and garlic, stirring well; then raise the heat so that
  the meat browns. Turn it over in large sections with a spatula, so that it
  browns all over. Pour off any surplus fat. Add some of the liquid and
  bubble gently for 5 minutes. Sprinkle on flour or cornstarch, stir again
  and add the remaining liquid. Let it bubble to a rich sauce, adding the
  various flavorings to taste. -- Meanwhile scrub, boil and peel the
  potatoes. Set aside a couple and slice them thinly. Mash the rest with the
  milk and butter, seasoning to taste. Put the meat into a shallow dish.
  Spread the mashed potato on top and, with the slices, make a ring around
  the edge. Scatter the cheese over, and brown under the broiler at a
  moderate heat, or at the top of a hot oven. Once the dish looks an
  appetizing golden color, it can wait a while in a low oven without coming
  to any harm. (From Grigson's OBSERVER GUIDE TO BRITISH COOKERY)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Deep Fried Mashed Potatoes
 Categories: Side dish, Potatoes, Fried
   Servings:  4
 
MMMMM-------------------------MAIN INGREDIENT------------------------------
      2 c  Mashed potatoes                          Cheese, any type (optional)
           Salt and pepper, to taste     

MMMMM------------------------------BATTER-----------------------------------
    1/2 c  Flour                               1 ts Salt
      1    Egg                               1/2 c  Milk

MMMMM----------------------------DEEP FRYER---------------------------------
           Oil or lard, sufficient                  For deep frying
 
  Make mashed potatoes into golf-ball or small balls.  Add cheese(s), as per
  taste.  Freeze for 2 hours, or more.
  
  Make batter from flour, milk, egg and salt.  Gently dip mashed potato balls
  in batter, being careful that all exposed potato is coated with batter.
  
  Deep fry in hot oil/fat until golden-brown.
  
  Serve as a side dish, in place of any other form of potatoe.
  
  This is a semi-original dish, developed the hard way, from a meal I had in
  a French restuarant in Quebec.   From the very weird kitchen of &&& Dan and
  Bonnie Ceppa &&& + kid-lings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Crock Pot Italian Beef
 Categories: Crock-pot, Easy, Meats, Sandwiches, Italian
   Servings:  1
 
      1    3 -5 lb rump roast                  1 pk Au jus gravy mix
      1 pk Good Seasons Italian Dress-         2 ts Italian seasoning
           -ing Mix                            6    Pepperoncini peppers
      1 c  Water                          
 
  Mix together water, gravy mix, dressing, and Italian seasoning.  Pour over
  roast in crock-pot.  Add peppers if desired.  Cook on LOW about 2 hrs.
  Break up reoast and cook 1 more hour.  Serv on hambureger buns.
  
  Variation:  Linda Hendrickson makes this uising on 4 lb. chuck roast, 1
  pkg. Good Seasons mix and 1/2 cup water.
  From the Bumgarner Family Recipes submitted by Linda Tebrugge Schultz
  
  posted to COOKING echo by Bud Cloyd
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Book Data
 Categories: Information
   Servings:  1
 
           No Ingredients                 
 
  Library of Congress Cataloging-In-Publication Data
  
  Steele, Louise, 1945- The book of hot & spicy foods.
  
  Includes index. 1. Cookery, International. 2. Spices.
  
  I. Title. II. Title: Book of hot and spicy foods.
  
  TX725.A1S655 1987 641.6'384 87-11917 ISBN 0-89586-642-0
  About the Author
  
  Louise Steele has a wide range of experience in writing magazine articles
  and books throughout the world. She is a cookery writer and editor for
  several publications. A trained home economist, she has authored several
  cookbooks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Introduction
 Categories: Information
   Servings:  1
 
           No Ingredients                 
 
  Variety is said to be the spice of life and, whereas for many millions of
  people throughout the world, life has been a variety of spices for
  centuries, it's only thanks to early explorers, who returned home with
  shiploads of exotic spices, that Western culinary art was transformed.
  
  THE BOOK OF HOT & SPICY FOODS has a collection of over 100 beautifully
  illustrated step-by-step recipes which include traditional favorites like
  Steak au Poivre, Mexican Chili con Carne, Indonesian Gado Gado and Creole
  Jambalaya, plus many Indian and Oriental dishes and lots of sizzling new
  surprises and variations on a theme. Whether it's a simple snack, a teatime
  treat or an elegant dinner party dish you're after, this book has a recipe
  for all occasions.
  
  Spices are invaluable for adding that special blend of heat or fragrance
  and pungency to all manner of savory and sweet dishes. Don't be daunted by
  those unfamiliar to you - try them, you'll never know what you've been
  missing, but bear in mind that some are stronger and fierier than others.
  If experimenting, it is wise to start with small amounts - you can always
  add more to taste at a later stage. And remember - the amount of spices in
  many of the following recipes are suggested as a guide, so feel free to
  increase or decrease the amounts according to personal preference.
  
  It is the chili (in its various forms) that adds heat to a dish. You will
  find instructions on how to prepare this fiery spice (without getting
  burnt!), plus many recipes using it. There is also plenty of information on
  all the other hot spices - muctard, pepper, cloves and ginger - plus, of
  course, the more fragrant, aeromatic ones like cardamom, cumin, nutmeg,
  etc. And no spice book would be complete without recipes for making Curry
  Powder, Garam Masala, Five Spice Powder, Mixed Spice, Pickling Spice and
  Harissa (a Middle Eastern favorite).
  
  The follwing recipes range from mild to hot or just wonderfully spicy. It
  is surely a collection to please not only hot and spicy food-lovers
  everywhere, but also tempting enough to persuade the "uninitiated" to
  sample the delights of spicy foods!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Chilies
 Categories: Information
   Servings:  1
 
           No Ingredients                 
 
  Chilies belong to the capsicum family, as do sweet peppers, but there the
  relationship ends, for the fiery heat of the chili is in no way similar to
  its mild-flavored relation. Fresh chilies are now widely available and vary
  considerably in size, shape and heat factor. In principle, the fatter
  chilies tend to be more mild than the long, thin varieties, and the smaller
  the chili, the hotter its taste. Generally, the unripened, green chili is
  less fiery than when ripened and red. This is a useful guide to follow, but
  there are exceptions according to the variety, so it is wise to remember
  that all chilies, irrespective of color, shape and size, are hot, so use
  caution before adding them to a dish. Bear in mind that a little chili goes
  a long way, so add a small amount to begin with and gradually increase the
  quantity to your liking during cooking.
  
  Take care when preparing chilies - the tiny, cream-colored seeds inside are
  the hottest part and, in general, are removed before using. Chilies contain
  a pungent oil which can cause an unpleasant burning sensation to eyes and
  skin, so it's a wise precaution to wear rubber gloves when handling chilies
  and be sure not to touch your face and eyes during preparation. Cut off the
  stalk end, then split open the pod and scrape out seeds, using a pointed
  knife, and discard. Rinse pod thoroughly with cold running water and pat
  chili dry before chopping or slicing as required. Once this task is
  completed, always wash your hands, utensils and surfaces thoroughly with
  soapy water.
  
  Dried red chilies are sold whole and can vary in size from 1/2-3/4 to
  1-1/2-2 inches in length, so this into account when using. If a recipe
  states small dried chilies, and you only have the larger ones, adapt and
  lessen the quantity accordingly, or to taste. Dried chilies are usually
  soaked in hot water for 1 hour before draining and removing seeds as
  described above), unless a recipe states otherwise.
  
  Dried red chilies, when ground, are used to make cayenne pepper and
  combined with other spices and seasonings, also make chili and curry
  powder, and chili seasoning. They are also used in the making of hot-pepper
  sauce and chili sauces.
  
  The Harissa spice mix uses a large quantity of dried chilies and is very
  hot, so be forewarned! This is a favorite spice mix for many Middle Eastern
  dishes. Don't be tempted to add more Harissa than recipe states, unless you
  are prepared for an extremely hot dish. A less fiery Harissa can be made
  simply by removing the seeds from soaked chilies before crushing chilies
  with other ingredients.
  
  Green chilies are available canned. These are often seeded and peeled and
  taste pleasantly hot and spicy - ideal for adding to pizza toppings, sauces
  and taco fillings. Both red and green chilies also come pickled in jars
  (hot or mild/sweet) and can be found in delicatessens and ethnic food
  shops. Canned and pickled varieties should be drained and patted dry before
  using. Whether you seed the pickled type is up to you, just remember the
  seeds are the hottest part!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Mustard
 Categories: Information
   Servings:  1
 
           No Ingredients                 
 
  White or yellow, brown and black seeds come from the mustard plant,
  according to the species. Most commonly found is the creamy yellow type
  which is the least pungent. The brown type (or Indian mustard) is stronger
  in flavor, while the black mustard seed is the most powerful of all. The
  creamy yellow seeds are more widely available, but look for the black and
  brown types in Asian and Oriental food shops and delicatessens.
  
  Whole mustard seeds have a pleasant nutty bite to them and can be used to
  add piquancy to salad dressing and hot sauces. They are especially good
  when served with fish, chicken and pork and are also delicious added to
  cole slaw, creamy potato salad, pickles and chutneys. Use mustard seeds
  (especially the two hotter varieties) with discretion to begin with,
  increasing the amount as you become more familiar with the flavors.
  
  It is the yellow seed which, when processed with black seeds, wheat flour
  and turmeric, forms the basis of English mustard. Dry mustard can be used
  as it is in cooking, or it may be mixed to a paste with a little cord or
  warm water. (For a nice, rich mixture, why not try mixing it with a little
  cream or milk?) Once mixed it should be left at least 10 minutes to allow
  time for the flavors to develop. It is only when the powder is mixed with a
  liquid that the essential oils are released, giving mustard its pungency
  and sensation of heat. Remember that made mustard loses its pungency after
  a few hours. Jars of prepared mustard, once opened, need using within a few
  weeks as the flavor and color will deteriorate.
  
  The variety of ready-prepared mustards come in a bewildering number of
  mouthwatering flavors, according to the manufacturer. These can be made
  from milled mustard flour, or from coarsely crushed seed (the proportions
  of which vary tremendously, depending on the type). Some are mixed with
  vinegar, others with grape juice or wine (and sometimes beer), and often
  contain various spices, herbs and seasonings, such as honey and
  horseradish. German mustard, which is mild and sweet-flavored, is a mixture
  of brown and white mustard flour moistened with vinegar and flavored with
  various spices. The mild-flavored American mustard (popular with children)
  generally uses only yellow mustard seeds with the addition of sugar,
  vinegar and salt. Dijon-style mustard, nade from milled, husked black
  seeds, is flavored with wine and spices. The pungent and spicy grainy types
  of mustard are a mixture of whole, crushed black and yellow seeds with
  additional flavorings added for individuality.
  
  Mustards of all types can be used to great effect, not only as a condiment,
  but also as a culinary ingredient. They add bite and piquancy to all types
  of savory dishes from scrambled eggs, sauces and dressings to deviled
  mixtures, barbecued food, soups, casseroles, pastry, scones and cheesy
  biscuits.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: A to Z of Spices (Part 1)
 Categories: Information
   Servings:  1
 
           No Ingredients                 
 
  ALLSPICE: These small dark, reddish-brown berries are so called because
  their aroma and flavor resemble a combination of cinnamon, cloves and
  nutmeg. Use berries whole in marinades; for boiling and pot roasting meats
  and poultry; in fish dishes, pickles and chutneys. Also available ground
  and excellent for flavoring soups, sauces and desserts.
  
  ANISE: Commonly called asniseed, these small, brown oval seeds have the
  sweet, pungent flavor of licorice. Also available ground. Use seeds in
  stews and vegetable dishes, or sprinkle over loaves and rolls before
  baking. Try ground anise for flavoring fish dishes and pastries for fruit
  pies.
  
  CARAWAY: Small brown, crescent-shaped seeds with a strong liquorice flavor
  and especially delicious as a flavoring in braised cabbage and sauerkraut
  recipes, breads (particularly rye), cakes and cheeses.
  
  CARDAMOM: Small, triangular-shaped pods containing numerous small black
  seeds which have a warm, highly aeromatic flavor. You can buy green or
  black cardamoms although the smaller green type is more widely available.
  
  CAYENNE: Orangey-red in color, this ground pepper is extremely hot and
  pungent. Not to be confused with paprika which, although related, is mild
  flavored.
  
  CHILI POWDER: Made from dried red chilies. This red powder varies in flavor
  and hotness, from mild to hot. A less fiery type is found in chili
  seasoning.
  
  CINNAMON & CASSIA: Shavings of bark from the cinnamon tree are processed
  and curled to form cinnamon sticks. Also available in ground form. Spicy,
  fragrant and sweet, it is used widely in savory and sweet dishes. Cassia
  (from the dried bark of the cassia tree) is similar to cinnamon, but less
  delicate in flavor with a slight pungent 'bite'.
  
  CLOVES: These dried, unopened flower buds give a warm aroma and pungency to
  foods, but should be used with care as the flavor can become overpowering.
  Available in ground form. Cloves are added to soups, sauces, mulled drinks,
  stewed fruits and apple pies.
  
  CORIANDER: Available in seed and ground form. These tiny, pale brown seeds
  have a mild, spicy flavor with a slight orange peel fragrance. An essential
  spice in curry dishes, but also extremely good in many cake and cookie
  recipes.
  
  CUMIN: Sold in seed or ground. Cumin has a warm, pungent aromatic flavor
  and is used extensively in flavor curries and many Middle Eastern and
  Mexican dishes. Popular in Germany for flavoring sauerkraut and pork
  dishes. Use ground or whole in meat dishes and stuffed vegetables.
  
  All spices should be stored in small airtight jars in a cool, dark place,
  as heat, moisture and sunlight reduce their flavor.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: A to Z of Spices (Part 2)
 Categories: Information
   Servings:  1
 
           No Ingredients                 
 
  FENUGREEK: These small, yellow-brown seeds have a slight bitter flavor
  which, when added in small quantities, is very good in curries, chutneys
  and pickles, soups, fish and shellfish dishes.
  
  GINGER: Available in many forms. Invaluable for adding to many savory and
  sweet dishes and for baking gingerbread and brandy snaps. Fresh ginger root
  looks like a knobby stem. It should be peeled and finely chopped or sliced
  before use. Dreid ginger root is very hard and light beige in color. To
  release flavor, "bruise" with a spoon or soak in hot water before using.
  This dried type is more often used in pickling, jam making and preserving.
  Also available in ground form, preserved stem ginger and crystallized
  ginger.
  
  MACE & NUTMEG: Both are found on the same plant. The nutmeg is the inner
  kernel of the fruit. When ripe, the fruit splits open to reveal bright red
  arils which lie around the shell of the nutmeg - and once dried are known
  as mace blades. The flavor of both spices is very similar - warm, sweet and
  aromatic, although nutmeg is more delicate than mace. Both spices are also
  sold ground. Use with vegetables; sprinkled over egg dishes, milk puddings
  and custards; eggnogs and mulled drinks; or use as a flavoring in desserts.
  
  PAPRIKA: Comes from a variety of pepper (capsicum) and although similar in
  color to cayenne, this bright red powder has a mild flavor.
  
  PEPPER: White pepper comes from ripened berries with the outer husks
  removed. Black pepper comes from unripened berries dried until dark
  greenish-black in color. Black pepper is more subtle than white. Use white
  or black peppercorns in marinades and pickling, or freshly ground as a
  seasoning. Both are available ground. Green peppercorns are also unripe
  berries with a mild, light flavor. They are canned in brine or pickled, or
  freeze-dried in jars. They add a pleasant, light peppery flavor to sauces,
  pates and salad dressings. Drain those packed in liquid and use either
  whole or mash them lightly before using. Dry green peppercorns should be
  lightly crushed before using to help release flavor, unless otherwise
  stated in a recipe.
  
  POPPY SEEDS: These tiny, slate-blue seeds add a nutty flavor to both sweet
  and savory dishes. Sprinkle over desserts and breads.
  
  SAFFRON: This pice comes from the stigmas of a species of crocus. It has a
  distinctive flavor and gives a rich yellow coloring to dishes, however, it
  is also the most expensive spice to buy. Available in small packets or jars
  (either powdered or in strands - the strands being far superior in flavor).
  This spice is a must for an authentic paella or Cornish Saffron Cake. Also
  an extremely good flavoring for soups, fish and chicken dishes.
  
  SESAME SEEDS: High in protein and mineral oil content, sesame seeds have a
  crisp texture and sweet, nutty flavor which combines well in curries and
  with chicken, pork and fish dishes. Use also to sprinkle over breads,
  cookies and pastries before baking.
  
  STAR ANISE: This dried, star-shaped seed head has a pungent, aromatic
  smell, rather similar to fennel. Use very sparingly in stir-fry dishes.
  Also good with fish and poultry.
  
  TURMERIC: Closely related to ginger, it is an aromatic root which is dried
  and ground to produce a bright, orange-yellow powder. It has a rich, warm,
  distinctive smell, a delicate, aromatic flavor and helps give dishes an
  attractive yellow coloring. Use in curries, fish and shellfish dishes, rice
  pilafs and lentil mixtures. It is also a necessary ingredient in mustard
  pickles and piccalilli.
  
  All spices should be stored in small airtight jars in a cool, dark place,
  as heat, moisture and sunlight reduce their flavor.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Five Spice Powder
 Categories: Spices
   Servings:  1
 
      5 ts Ground anise (aniseed)                   -cassia bark
      5 ts Star anise                          2 tb Whole cloves
      1    Cinnamon stick (5") in              7 ts Fennel seeds
 
  Using a blender, process all ingredients until finely ground. Store in an
  airtight jar up to 3 months.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Mixed Spice
 Categories: Spices
   Servings:  1
 
      1    Cinnamon stick (3"), broken         1 tb Whole cloves
           -in small pieces                    2 ts Freshly grated nutmeg
  2 1/2 ts Allspice berries                    1 tb Ground ginger
 
  Using a coffee grinder or blender, process cinnamon, allspice berries and
  cloves until very finely ground. Add to freshly grated nutmeg and ginger
  and mix well. Store in a small, airtight jar up to 3 months.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Pickling Spice
 Categories: Spices
   Servings:  1
 
      2 tb Mace blades                              -into small pieces
      1 tb Allspice berries                   12    Black peppercorns
      1 tb Whole cloves                        1    Dried bay leaf, crumbled
      2    Cinnamon sticks (3"), broken   
 
  In a small bowl, mix all ingredients.Store in a small, airtight jar up to 2
  months.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Harissa
 Categories: Spices
   Servings:  1
 
      1 oz Dried red chilies                   1 ts Coriander seeds
      1    Garlic clove, chopped                 pn Salt (several)
      1 ts Caraway seeds                            Olive oil
      1 ts Cumin seeds                    
 
  Soak chilies in hot water 1 hour. Drain well; pat dry. Grind to a smooth
  paste with garlic, spices and salt. Add enough olive oil to cover surface.
  Cover and store in a cool up to 2 months.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Marinated Spiced Olives
 Categories: Appetizers, Snacks
   Servings:  6
 
    3/4 c  Pitted ripe olives                  2    Garlic cloves, crushed
    3/4 c  Pimiento-stuffed green              1 ts Mustard seeds
           -olives                             1 ts Black peppercorns
      3    Lemon slices                        3    Allspice berries
      3    Dried red chilies               1 3/4 c  Olive oil
 
  Add lemon slices, chilies, garlic, mustard seeds, peppercorns and allspice
  berries. Stir in olive oil and mix well. Spoon mixture into a large jar
  with a tight-fitting lid. Screw on lid tightly and turn jar over several
  times to ensure ingredients are well mixed.
  
  Let olives marinate at least 1 week before serving, turning jar several
  times a day. Store up to 6 months in a cool place.
  
  NOTE: Use a mixture of corn oil and olive oil for a more economical
  marinade. Add sprigs of dried herbs to marinade, if desired. To serve,
  garnish with lemon twists and a fresh parsley sprig, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Cheesy Mushroom Canapes
 Categories: Appetizers, Snacks
   Servings:  4
 
      2 tb Butter                                   Fresh ground pepper to taste
      4 oz Mushrooms, coarsely chopped         8    Slices French bread (3/4")
      4 ts All-purpose flour                   2 tb Chopped fresh parsley
      2 c  Shredded cheddar cheese                  Paprika
      1 ts Mustard powder                           Fresh parsley sprigs (opt)
      1 ts Worcestershire sauce           
 
  In a saucepan, melt butter. Add mushrooms and cook gently 2 minutes. Add
  flour and stir into mushroom mixture.
  
  Add cheese, mustard and Worcestershire sauce. Stir well and heat through
  gently 2 minutes or until mixture begins to melt. Remove from heat and
  season to taste with pepper.
  
  Preheat broiler. Toast bread on one side only. Spread cheese and mushroom
  mixture on untoasted sides. Broil in preheated broiler 3-4 minutes or until
  melted and bubbling. Cut slices in half and sprinkle liberally with parsley
  and paprika. Garnish with parsley sprigs, if desired, and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Bombay Nut 'N' Raisin Mix
 Categories: Appetizers, Snacks
   Servings:  2
 
    2/3 c  Thin pretzel sticks                 1 ts Worcestershire sauce
      3 tb Butter                              1 ts Curry powder
      1    Garlic clove, crushed             1/2 ts Hot chili powder
    1/3 c  Unblanched almonds                1/3 c  Seedless raisins
    1/3 c  Pine nuts                         1/4 ts Salt
    1/3 c  Unsalted cashews               
 
  Break pretzels into 1" sticks. Melt butter in a skillet.
  
  Add garlic in butter, then stir in almonds, pine nuts and cashews. Add
  Worcestershire sauce, curry powder and chili powder and mix well. Stir in
  pretzels and cook gently over medium heat 3-4 minutes, stirring frequently.
  
  Remove from heat. Add raisins and salt; mix well. Turn mixture into a
  serving dish and cool. Makes about 2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Cocktail Kebabs
 Categories: Appetizers, Snacks
   Servings:  8
 
      8 lg Shrimp, cooked                      1    Garlic clove, crushed
      2    Green onions, trimmed               2 tb Lemon juice
    1/2    Red bell pepper, seeded, cut        2 tb Olive oil
           -in thin strips and                 1 ts Sugar
           -decorative shapes                  1 ts Coarsely ground mustard
      8 sm Ripe or green olives              1/4 ts Creamed horseradish
 
  Remove heads and body shells from shrimp but leave on tail shells.
  
  Devein shrimp by removing black spinal cord. Cut each green onion in 4
  daisies. Put shrimp, green onions, bell pepper and olives in a bowl. Mix
  garlic, lemon juice, olive oil, sugar, mustard and horseradish.
  
  Pour over shrimp mixture, cover and marinate at least 2 hours, stirring
  occasionally. Remove ingredients from marinade and thread equally on 8
  wooden picks. Drain on paper towels.
  
  VARIATION: Add small slices avacado to shrimp mixture.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Filo Shrimp Puffs
 Categories: Appetizers, Snacks
   Servings: 10
 
      1 tb Sesame oil                        1/4 ts Ground cumin
      2 tb Corn oil                            6 oz Medium-size peeled shrimp,
      1    Garlic clove, crushed                    -raw, thawed if frozen
      1    Onion, finely chopped               2 tb Creamed coconut, diced
      1    Piece ginger root (1"),             5    Filo pastry sheets
           -peeled, grated                   1/4 c  Butter or ghee, melted
    1/2 ts Turmeric                                 Fresh Italian parsley sprigs
    1/2 ts Chili powder                   
 
  Preheat oven to 350'F. (175'C.). Lightly grease a baking sheet. Heat sesame
  and corn oil in a saucepan. Add garlic, onion and ginger. Fry gently 5
  minutes, stirring occasionally.
  
  Add turmeric, chili powder and cumin. Fry gently 2 minutes. Add shrimp,
  cover and cook gently 5 minutes, stirring frequently. Remove from heat,
  stir in creamed coconut and cool.
  
  Work with 1-2 sheets of filo pastry at a time; cover remainder with a damp
  cloth. Cut sheet of pastry in half lengthwise and then fold each piece in
  half lengthwise to make 2 long narrow strips. Spoon a portion of shrimp
  mixture in 1 corner of each strip of pastry. Brush pastry all over with a
  small amount of melted butter or ghee.
  
  Fold pastry and filling over at right angles to make a triangle. Continue
  folding in this way along pastry strip to form a triangular parcel. Brush
  with melted butter or ghee and place on greased baking sheet. Repeat with
  remaining pastry and shrimp mixture.
  
  Bake in preheated oven 20 minutes. Brush with remaining melted butter or
  ghee and return to oven 5-10 minutes or until puffs are golden brown.
  Garnish with pastry sprigs, if desired, and serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Tangy Potted Cheese
 Categories: Appetizers, Snacks
   Servings:  6
 
      4 oz Cheddar cheese                      1 ts Coarsely ground mustard
    1/4 c  Butter, softened                  1/4 ts Worcestershire sauce
      1 tb Port or sherry                    1/4 c  Walnuts, coarsely chopped
      4    Green onions, finely chopped             Crackers or melba toast
    1/2 ts Caraway seeds                            Fresh parsley sprigs (opt)
 
  Finely grate cheese into a bowl. Add butter and mix well.
  
  Stir in port, green onions, caraway seeds, mustard and Worcestershire
  sauce. Mix thoroughly until well combined.
  
  Spoon mixture into a serving dish. Cover with walnuts and press walnuts
  down lightly into mixture. Chill at least 2 hours. Serve with crisp
  crackers or Melba toast and garnish with parsley sprigs, if desired.
  
  VARIATION: Add 1 teaspoon chopped fresh herbs and a few pinches cayenne
  pepper to taste.
  
  NOTE: This spread will keep in a refrigerator for up to 5 days.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Piquant Popcorn
 Categories: Appetizers, Snacks
   Servings:  8
 
      2 tb Corn oil                          1/4 c  Butter
      2    Garlic cloves, crushed              2 ts Hot chili sauce
      1    1/2" piece ginger root,             2 tb Chopped fresh parsley
           -peeled, chopped                         Salt to taste
      1 c  Popping corn                   
 
  Heat oil in a saucepan. Add 1 clove of crushed garlic, ginger and popping
  corn. Stir well.
  
  Cover and cook over medium-high heat 3-5 minutes, holding lid firmly and
  shaking pan frequently until popping stops. Turn popped corn onto a dish,
  discarding any unpopped corn kernels. Melt butter in pan. Stir in remaining
  clove of crushed garlic and chili sauce.
  
  Return corn to pan and toss well until evenly coated with mixture. Add
  parsley and salt and stir well. Turn into a serving dish. Serve warm or
  cold.
  
  VARIATION: Omit chili sauce and add 1 teaspoon dry mustard, 1 teaspoon
  paprika, 1/2 teaspoon ground coriander and 2 tablespoons chopped fresh
  chives to melted butter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Cheese Chili Bites
 Categories: Appetizers, Snacks
   Servings: 20
 
      1 c  All-purpose flour                 1/2 c  Finely grated Cheddar cheese
    1/4 ts Salt                                1    Egg, beaten
    1/2 ts Dry mustard                         1 tb Cold water
    1/2 ts Hot chili powder                    1 tb Sesame seeds
      1 lg Pinch cayenne pepper                1 tb Poppy seeds
    1/4 c  Butter or margarine            
 
  Preheat oven to 400'F. (205'C.). Sift flour, salt and spices into a bowl.
  
  Cut in butter finely until mixture resembles breadcrumbs. Add grated cheese
  and mix well. Mix egg with cold water. Add 2 tablespoons of egg mixture to
  cheese mixture and mix to form a fairly stiff dough. Knead gently on a
  lightly floured surface. Roll out dough to a 12x6" rectangle. Trim edges.
  Cut in half lengthwise and transfer to a baking sheet.
  
  Breush each half with remaining egg mixture. Sprinkle 1 half with sesame
  seeds and the other half with poppy seeds. Cut each half in 10 triangles
  and separate slightly to prevent sticking. Bake in preheated oven 10-12
  minutes or until light golden and cooked through. Cool on a wire rack.
  Store in an airtight container up to 2 weeks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Peppery Mozzarella Salad
 Categories: Appetizers, Snacks, Salads
   Servings:  4
 
      6 oz Mozzarella cheese                   2 tb Lemon juice
      2 lg Beefsteak tomatoes, cut in        1/2 ts Sugar
           -half                                    Salt to taste
      1    Ripe avacado                      1/2 ts Dry mustard
      2    Shallots, peeled, thinly            2 ts Green peppercorns, crushed
           -sliced                           1/2 ts Dried oregano
    1/3 c  Olive oil                                Crusty bread or bread sticks
 
  Thinly slice cheese and tomato and arrange on 4 small plates.
  
  Cut avacado in thin slices and arrange with cheese and tomato. Separate
  shallots in rings and scatter over salad.
  
  In a screw-tipped jar, combine olive oil, lemon juice, sugar, salt,
  peppercorns and oregano. Shake vigorously until well blended. Spoon over
  salad and let marinate 1 hour. Garnish with basil, if desired, and serve
  with warm crusty bread or bread sticks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Curried Chicken Liver Pate
 Categories: Appetizers, Pate
   Servings:  6
 
    3/4 c  Butter                                   Salt to taste
      1    Onion, finely chopped                    Fresh ground pepper to taste
      1    Garlic clove, chopped               2 pn Cayenne pepper
      8 oz Chicken livers                           Fresh bay leaves (opt)
      2 ts Curry powder                             Lemon slices (opt)
    1/2 c  Chicken stock                            Crusty bread
      2    Hard-boiled eggs, shelled      
 
  Melt 1/2 of butter in a skillet. Add onion, garlic and chicken livers and
  cook gently 5 minutes, stirring constantly.
  
  Stir in curry powder and cook 1 minute. Add chicken stock and cook gently 5
  minutes, stirring and turning livers frequently. In a blender or food
  processor, process chicken liver mixture and hard-boiled eggs to a smooth
  puree.
  
  Add salt, pepper and cayenne pepper. Turn mixture into a serving dish or
  terrine. Smooth surface. Melt remaining butter in a saucepan and pour over
  surface of pate. Let set slightly, then garnish with bay leaves and lemon
  pieces, if desired. Chill several hours or overnight before serving with
  bread.
  
  VARIATION: Add curry powder to taste to melted butter topping.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Mussel & Saffron Soup
 Categories: Appetizers, Soups
   Servings:  4
 
      2 lb Mussels                         1 1/2 tb All-purpose flour
  1 1/4 c  Dry white wine                      2 pk Saffron strands, soaked in
  1 1/2 c  Water                               1 tb Boiling water
      3 tb Butter                          1 1/4 c  Chicken stock
      1 tb Olive oil                           1 tb Chopped fresh parsley
      1    Onion, finely chopped                    Salt to taste
      1    Garlic clove, crushed                    Fresh ground pepper to taste
      1    Leek, trimmed, fine shredded        2 tb Whipping cream
    1/2 ts Fenugreek, finely crushed                Fresh parsley sprigs (opt)
 
  Scrub mussels clean in several changes of fresh water and pull off beards.
  Discard any mussels that are cracked or do not close tightly when tapped.
  Put mussels into a saucepan with wine and water. Cover and cook over high
  heat, shaking pan frequently, 6-7 minutes or until shells open. Remove
  mussels, discarding any which remain closed. Strain liquid through a fine
  sieve and reserve.
  
  Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek
  and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron
  mixture, 2-1/2 cups of reserved cooking liquid and chicken stock. Bring to
  a boil, cover and simmer gently 15 minutes. Meanwhile, keep 8 mussels in
  shells and remove remaining mussels from shells. Add all mussels to soup
  and stir in chopped parsley, salt, pepper and cream. Heat through 2-3
  minutes. Garnish with parsley sprigs, if desired, and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Chilied Red Bean Dip
 Categories: Appetizers, Dips
   Servings:  6
 
      2 tb Corn oil                          1/2 c  Shredded Cheddar cheese
      1    Garlic clove, crushed                    Salt to taste
      1    Onion, finely chopped                    Thin slivers fresh red and
      1    Fresh green chili, seeded,               -green chilies
           -finely chopped                          Fresh parsley sprig (opt)
      1 ts Hot chili powder                         Tortilla chips
      1 cn Red kidney beans (15 oz)       
 
  Heat oil in a skillet. Add garlic, onion, green chili and chili powder and
  cook gently 4 minutes.
  
  Drain kidney beans, reserving juice. Reserve 3 tablespoons beans; process
  remainder in a blender or food processor to a puree. Add to onion mixture
  and stir in 2 tablespoons of reserved bean liquid; mix well.
  
  Stir in reserved beans and cheese. Cook gently about 2 minutes, stirring
  until cheese melts. Add salt and mix well. If mixture becomes too thick,
  add a little more reserved bean liquid. Spoon into a serving dish and
  garnish with chilies and parsley sprig, if desired. Serve warm with
  tortilla chips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Spiced Melon Cocktail
 Categories: Appetizers, Cocktails
   Servings:  4
 
      1    Ripe honeydew melon, cut in       1/2 ts Worcestershire sauce
           -half, seeded                       2 tb Tomato paste
  1 1/2 c  Whipping cream                      8 oz White crabmeat, flaked
  1 1/2 c  Mayonnaise                          8    Radicchio leaves (opt)
      2 ts Lemon juice                              Lemon and lime slices (opt)
      1 ts Paprika                                  Fresh mint leaves (opt)
    1/2 ts Hot pepper sauce               
 
  Scoop melon in balls.
  
  To make dressing, whip cream until soft peaks form. Mix in mayonnaise,
  lemon juice, paprika, hot pepper sauce, Worcestershire sauce and tomato
  paste.
  
  Stir crabmeat into dressing. Lightly mix in melon and toss ingredients
  gently until coated. Arrange shredded radi
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Vegetable Samosa
 Categories: Appetizers, Vegetables, Pastries
   Servings: 12
 
      8 oz Potatoes, cut in even-size        1/2 ts Salt
           -pieces                             2 ts Lemon juice
    3/4 c  Frozen green peas                   1 c  All-purpose flour
      2 tb Corn oil                            2 tb Butter
      1    Onion, finely chopped               2 tb Warm milk
    1/2 ts Cumin seeds                              Vegetable oil for deep
      1    Piece ginger root, peeled,               -frying
           -grated (1/2")                           Lime twists (opt)
    1/2 ts Turmeric                                 Fresh celery leaves (opt)
    1/2 ts Garam Masala                             Mango Chutney
 
  In a saucepan, boil potatoes in salted water 15-20 minutes or until tender.
  Drain well, return to saucepan and shake over low heat a few moments or
  until dry. Mash well. Cook peas in boiling salted water 4 minutes. Drain
  well.
  
  Heat oil in a skillet. Add onion, cumin seeds, ginger, turmeric, Garam
  Masala and salt. Cook gently 5 minutes. Add mashed potatoes and peas, then
  stir in lemon juice. Mix well, remove from heat and cool.
  
  Sift flour into a bowl. Cut in butter finely until mixture resembles bread
  crumbs. Add milk and mix to form a stiff dough. Divide in 6 equal pieces.
  
  Form each piece in a ball and roll each ball on a lightly floured surface
  to a 6" circle. Cut each circle in half. Divide filling equally among
  semicircles of pastry.
  
  Dampen edges of pastry, then fold over and seal to form triangles which
  enclose filling completely. Half fill a deep-fat fryer or saucepan with
  oil. Heat oil to 375'F. (190'C.) or until a 1/2" cube of day-old bread
  browns in 40 seconds. Fry samosa in hot oil, a few at a time, 3-4 minutes
  or until golden brown. Drain on paper towels. Garnish with lime twists and
  celery leaves, if desired, and serve hot with Mango Chutney.
  
  Makes 12 samosa.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Eggplant Tahini Pate
 Categories: Appetizers, Pate
   Servings:  6
 
      1 lg Eggplant                                 Salt to taste
      1 lg Garlic clove                        2 ts Olive oil
      3    Shallots                                 Cayenne pepper
      1 ts Garam Masala                             Halved lemon slices (opt)
      3 tb Tahini (creamed sesame)                  Fresh parsley sprig (opt)
      1    Lemon peel, finely grated                Pita bread, cut in strips
      3 tb Lemon juice                    
 
  Preheat oven to 350'F. (175'C.). Prick eggplant several times with a fork.
  
  Bake eggplant in preheated oven 30-40 minutes or until softened and skin
  has turned dark brown. Cool, trim ends and peel eggplant. Process flesh in
  a blender or food processor with garlic, shallots, Garam Masala, tahini,
  lemon peel and juice until smooth and evenly combined.
  
  Season with salt. Spoon mixture into a serving bowl, drizzle with olive oil
  and sprinkle with cayenne pepper. Garnish with lemon slices and parsley
  sprig, if desired, and serve with pita bread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Onion & Mushroom Bhajis
 Categories: Appetizers
   Servings: 10
 
      1    Onion                             1/4 ts Ground coriander
      2 oz Button mushrooms                  1/4 ts Salt
    1/4 c  Brown rice flour                  2/3 c  Plain yogurt
    1/4 c  All-purpose flour                        Vegetable oil for deep
    1/2 ts Turmeric                                 -frying
    1/2 ts Hot chili powder                         Fresh parsley sprig (opt)
    1/4 ts Ground cumin                   
 
  Peel, quarter and thinly slice onion.
  
  Coarsely chop mushrooms. In a bowl, combine flours, turmeric, chili powder,
  cumin, coriander and salt. Stir in onion, mushrooms and yogurt; mix well.
  
  Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or
  until a 1/2" cube of day-old bread browns in 40 seconds. Divide mixture in
  10 equal portions. Drop spoonfuls of mixture into hot oil and fry 3-4
  minutes or until golden brown and cooked through. Drain on paper towels.
  Garnish with parsley sprig, if desired, and serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Deviled Tomatoes
 Categories: Appetizers
   Servings:  4
 
      4    Firm tomatoes                     1/2 ts Paprika
      2 tb Butter                            1/4 ts Dry mustard
      1 sm Garlic clove, crushed               1 tb Grated Parmesan cheese
    1/2 c  Fresh white bread crumbs                 Salt to taste
      1 tb Chopped fresh parsley                    Fresh parsley sprigs
    1/4 ts Cayenne pepper                 
 
  Preheat oven to 350'F. (175'C.). Grease a 9" square baking pan. Cut 1/3
  slice off top of each tomato.
  
  Reserve tops for 'lids'. Remove seeds from each tomato. Melt butter in a
  saucepan. Add garlic, bread crumbs and chopped parsley; mix well.
  
  Remove from heat. Add cayenne pepper, paprika, mustard, cheese and salt;
  mix well. Spoon into tomatoes and form in neat mounds, pressing gently in
  shape with fingertips. Put reserved 'lids' on top. Arrange tomatoes, cut
  sides up, in greased pan. Bake in preheated oven 15 minutes. Garnish with
  parsley sprigs and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Oriental Ginger Shrimp
 Categories: Appetizers
   Servings:  4
 
      8    Unshelled raw jumbo shrimp,              -grated (1")
           -thawed if frozen                   1    Garlic clove, crushed
    1/2 c  All-purpose flour                   1 ts Chili sauce
    1/4 ts Salt                                1    Egg white
      1 ts Corn oil                                 Vegetable oil
    1/4 c  Water                               1    Green onion daisy
      1    Piece ginger root, peeled,               Red bell pepper strips
 
  Shell shrimp, leaving tail shells on. Make a small incision along spines.
  Remove black spinal cord from shrimp.
  
  In a bowl, combine flour, salt, corn oil and water. Stir in ginger, garlic
  and chili sauce and beat well. Stiffly whisk egg white, then gently fold
  into batter until evenly combined.
  
  Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or
  until a 1/2" cube of day-old bread browns in 40 seconds. Hold each shrimp
  by its tail and dip into batter, then lower into hot oil. Fry 3 minutes or
  until golden. Drain on paper towels. Garnish with green onion daisy and
  bell pepper strips and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Creole Gumbo Pot
 Categories: Appetizers, Soups, Gumbos
   Servings:  6
 
      1 sm Eggplant                            2 c  Boiling chicken stock
      2 ts Salt                                1 cn Tomatoes in tomato juice
      3 tb Olive oil                                -(8 oz)
      1 lg Onion, chopped                      2 tb Long grain white rice
      1    Red pepper, seeded, diced           8 oz Peeled cooked medium-size
      1    Garlic clove, crushed                    -shrimp, thawed if frozen
      2 ts Paprika                                  Salt to taste
    1/2 ts Hot chili powder                         Fresh ground pepper to taste
      4 oz Fresh okra                               Fresh dill sprigs (opt)
    3/4 c  Frozen corn, thawed            
 
  Trim stalk end from eggplant. Cut in 1/2" pieces and place in a colander.
  Sprinkle with 2 teaspoons salt; let stand 30 minutes. Rinse under cold
  water and drain well.
  
  Heat olive oil in a saucepan. Add eggplant, onion, red pepper and garlic
  and fry over low heat 5 minutes, stirring frequently. Stir in paprika and
  chili powder and cook gently 2 minutes.
  
  Trim stalk ends from okra and discard. Cut okra in quarters.
  
  Add okra, corn, chicken stock and tomatoes to eggplant mixture. Break up
  tomatoes with a spoon. Stir in rice, cover and simmer gently 25 minutes or
  until vegetables and rice are tender.
  
  Add shrimp to mixture and heat through 5 minutes, stirring ocasionally.
  Season with salt and pepper. Garnish with dill sprigs, if desired.
  
  VARIATION: Stir in 2/3 cup half-and-half and heat through just before
  serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Dhal
 Categories: Appetizers
   Servings:  6
 
  1 1/4 c  Brown lentils                       1 ts Garam Masala
  3 3/4 c  Water                             1/2 ts Ground ginger
      1 ts Turmeric                            1 ts Coriander
      1    Garlic clove, crushed             1/2 ts Cayenne pepper
      2 tb Ghee                                     Fresh cilantro sprigs (opt)
      1 lg Onion, chopped                 
 
  Wash lentils in cold water.
  
  In a saucepan, combine lentils, water, turmeric and garlic. Cover and
  simmer 30 minutes or until lentils are tender. Uncover and cook 2-3 minutes
  to reduce excess liquid.
  
  Heat ghee in a saucepan. Add onion and fry gently 5 minutes. Add Garam
  Masala, ginger, coriander and cayenne pepper; cook gently 1 minute. Add
  mixture to lentils and stir well. Garnish with cilantro, if desired.
  
  NOTE: For a less fiery flavor, reduce cayenne pepper.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Barbecued Spareribs
 Categories: Appetizers
   Servings:  4
 
      2 lb Pork spareribs                      1    Piece ginger root, peeled,
      2 tb Dark soy sauce                           -grated (1/2")
      1 tb Tomato paste                      1/2 c  Unsweetened orange juice
      2 pn Five Spice Powder                 1/4 ts Mustard powder
      3 tb Honey                                    Orange peel (opt)
      1    Garlic clove, crushed          
 
  Preheat oven to 375'F. (190'C.). Cut ribs in single portions and arrange in
  a single layer in a roasting pan.
  
  Mix remaining ingredients in a bowl until thoroughly combined. Spoon
  approiximately 1/2 of the sauce over ribs and bake in preheated oven 30
  minutes.
  
  Increase oven temperature to 400'F. (205'C.). Turn ribs and spoon remaining
  sauce over ribs. Bake 50-60 minutes, basting and turning frequently until
  ribs are glazed and rich golden brown. Garnish with orange peel, if
  desired, and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Fried Deviled Camembert
 Categories: Appetizers
   Servings:  4
 
      4    Pieces fairly firm Camembert      1/4 c  Dry bread crumbs
           -cheese (1.5 oz)                  1/2 ts Hot chili powder
      2 ts All-purpose flour                   4 pn Cayenne pepper
    1/2 ts Dry mustard                              Vegetable oil for frying
    1/2 ts Dried mixed herbs                        Fresh sage sprigs (opt)
           Fresh ground pepper to taste             Fresh rosemary sprigs (opt)
      1    Egg, beaten                              Fresh thyme sprigs (opt)
 
  Wrap and freeze cheese 1 hour.
  
  On a plate, combine flour, mustard, herbs and pepper. Dredge each piece of
  cheese thoroughly with mixture, then dip into egg. In small bowl, mix bread
  crumbs with chili powder and cayenne pepper. Coat dipped cheese portions in
  mixture, pressing on firmly with palms of hands.
  
  Half fill a deep-fat fryer or saucepan with oil. Heat to 375'F. (190'C.) or
  until a 1/2" cube of day-old bread browns in 40 seconds. Fry cheese about
  30 seconds or until golden brown. Drain on paper towels. Garnish with sage,
  rosemary and thyme sprigs, if desired, and serve at once.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Egg Mayonnaise Indienne
 Categories: Appetizers
   Servings:  4
 
      4    Hard-boiled eggs                    3 tb Half and half
      1 cn Tuna, drained, flaked               2 ts Tomato paste
           -(3.5 oz)                       1 1/2 ts Curry Powder
    1/2 c  Mayonnaise                               Paprika
           Salt to taste                            Fresh Italian parsley
           Fresh ground pepper to taste             -sprigs (opt)
      4    Cocktail gherkins, chopped     
 
  Cut eggs in half lengthwise and carefully remove yolks.
  
  Put yolks into a bowl. Mix in tuna, 2 tablespoons of mayonnaise, salt,
  pepper and gherkins. Divide mixture evenly between egg white halves and
  fill hollows. Smooth tops to form neat mounds.
  
  In a bowl, mix remaining mayonnaise, half and half, tomato paste and Curry
  Powder; season with salt. Mix until smooth. Spoon mixture over prepared
  eggs to coat completely. Garnish with paprika and parsley sprigs, if
  desired. Serve chilled.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Deviled Smelt
 Categories: Appetizers
   Servings:  4
 
     12 oz Smelt, thawed if frozen             1    Finely grated lemon peel
    1/4 c  All-purpose flour                        Vegetable oil for frying
    1/4 ts Salt                                2 tb Chopped fresh parsley
      1 ts Dry mustard                              Lemon wedges
    1/4 ts Cayenne pepper                           Lemon peel strips (opt)
    1/2 ts Paprika                                  Fresh dill sprig (opt)
 
  Rinse smelt under cold running water. Pat dry on paper towels.
  
  In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika and
  lemon peel. Add smelt and shake well until fish are evenly coated. Half
  fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or
  until a 1/2" cube of day-old bread browns in 40 seconds.
  
  Place 1/2 of smelt in a frying basket. Lower basket gradually into hot oil
  and fry 1 minute, shaking basket frequently. Drain on paper towels. Reheat
  oil to 375'F. (190'C.). Repeat with remaining smelt. Place all of smelt
  into basket and fry 1-2 minutes more or until lightly golden and crisp.
  Drain on paper towels. Turn into a warm serving dish, sprinkle with chopped
  parsley and serve hot with lemon wedges. Garnish with lemon peel strips and
  dill sprigs, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Sesame Shrimp Toasts
 Categories: Appetizers
   Servings:  4
 
      6 oz Cooked peeled medium-size                Salt to taste
           -shrimp, thawed if frozen                Fresh ground pepper to taste
      1    Piece ginger root, peeled,          4    Thin slices white bread,
           -grated (3/4")                           -crusts removed
      1    Garlic clove, crushed               3 tb Sesame seeds
      2 ts Cornstarch                               Vegetable oil for shallow
      1    Egg white                                -frying
      3 pn Five Spice Powder                        Green onion daisies
 
  Drain shrimp well on paper towels.
  
  Mince shrimp finely. In a bowl, mix shrimp with ginger, garlic and
  cornstarch. Lightly whisk egg white with a fork (just enough to make
  frothy) and add to shrimp. Stir in Five Spice Powder, salt and pepper; mix
  well.
  
  Press shrimp mixture evenly and firmly onto slices of bread. Sprinkle with
  sesame seeds and press on firmly. Heat 3/4" oil in a large skillet. Lower
  slices of bread, shrimp-side down, into hot oil and fry 2-3 minutes or
  until golden brown. Keep slices immersed in oil. Drain on paper towels. Cut
  into fingers and garnish with green onion daisies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Mulligatawny Soup
 Categories: Appetizers, Soups
   Servings:  4
 
      3 tb Butter                              2 tb Long grain white rice
      1 tb Corn oil                            2    Tomatoes, peeled, chopped
      1 lg Onion, chopped                      8 oz Cooked chicken, diced
      2    Stalks celery, sliced thinly        1 sm Cooking apple, peeled,
      3    Carrots, diced                           -cored, diced
  1 1/2 tb Curry Powder                             Salt to taste
      2 tb All-purpose flour                        Fresh celery leaves (opt)
      5 c  Chicken stock                            Carrot strip (opt)
 
  Heat butter and oil in a saucepan.
  
  Add onion, celery and carrots; cook gently 5 minutes. Stir in Curry Powder
  and flour and cook 1 minute. Stir in stock and bring to a boil; add rice
  and stir well.
  
  Cover and simmer 20 minutes, stirring occasionally. Add tomatoes, chicken,
  apple and salt. Cover again and simmer 15 minutes. Garnish with celery
  leaves and carrot strip, if desired, and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Beef Satay
 Categories: Appetizers
   Servings:  4
 
      3 tb Corn oil                            2 ts Dark soy sauce
      1 sm Onion, finely chopped               1 ts Lemon juice
      1    Garlic clove, crushed                    Salt to taste
    1/2 ts Hot chili powder                         Fresh ground pepper to taste
  1 1/2 ts Curry Powder                        1 lb Boneless sirloin steak
  1 1/4 c  Water                                    Lemon pieces (opt)
    2/3 c  Crunchy peanut butter                    Fresh cilantro sprigs (opt)
      1 ts Light brown sugar              
 
  To make peanut sauce, heat 2 tablespoons of oil in a saucepan. Add onion
  and garlic and fry gently until golden.
  
  Stir in chili powder, Curry Powder, water, peanut butter and brown sugar.
  Bring to a boil; simmer gently until thickened. Stir in soy sauce and lemon
  juice, then salt and pepper. Turn mixture into a serving dish.
  
  Preheat broiler. Grease a broiler pan. Trim and cut meat in 1/2" cubes.
  Thread (not too tightly) onto 8 bamboo skewers, leaving a space at each end
  for holding. Cover ends with small pieces of foil to prevent burning. Place
  skewers in greased broiler pan. Brush with remaining 1 tablespoon oil. Cook
  under preheated broiler 10-15 minutes until golden and cooked through. Turn
  and brush frequently with oil during cooking. Garnish with lemon pieces and
  cilantro sprigs, if desired, and serve hot with peanut sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Piquant Salmon Rolls
 Categories: Appetizers
   Servings:  4
 
      4 oz Cream cheese                        8    Thin slices whole-wheat
    1/4 c  Walnuts, chopped                         -bread
      1 tb Chopped fresh chives                     Butter
      1    Stalk celery, chopped               8    Thin slices cucumber
      3 ts Lemon juice                              Fresh ground pepper
      3 pn Cayenne pepper                           Fresh dill sprigs (opt)
    1/4 ts Ground coriander                         Chives (opt)
      8    Thin slices smoked salmon      
 
  In a bowl, soften cream cheese and stir in walnuts, chives and celery.
  
  Add 2 teaspoons of lemon juice and spices and mix well. Spread cream cheese
  mixture on each slice of salmon and season with pepper. Roll up to form
  neat rolls.
  
  Toast slices of bread and cut 8 (2.5") rounds, using a biscuit cutter.
  Spread thinly with butter. Place a cucumber slice on each bread round and
  place a salmon roll on top of each cucumber. Drizzle with remaining lemon
  juice and garnish with dill sprigs and chives, if desired.
  
  NOTE: Salmon rolls can be prepared several hours in advance and
  refrigerated. Toast bases, however, and better freshly made. Once
  assembled, serve within 30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SAVORY BEEF STEW
 Categories: Meats, Main dish, Beef
   Servings:  8
 
    1/4 c  Oil                                 2 lb Chuck stew meat
      2    Parsnips, diced                     2    Turnips, dices
      2    Stalks celery, diced                1    Carrot, diced
      1    Onion chopped                       2    Cloves garlic, minced
      1    28 oz can crushed tomatoes        3/4 c  Red wine
    3/4 c  Beef broth                        1/4 ts Rosemary, crushed
    1/2 ts Thyme, crushed                      1    10 oz pkg frozen succotash
    1/4 ts Salt                              1/8 ts Pepper
 
      In a large saucepan, heat oil over medium high heat.  Coat the beef
  chunks with flour then add to the oil and cook, turning, until browned.
  Remove and set aside.  Add next 6 ingredients to saucepan; saute 5 minutes.
  Return beef to saucepan.  Add tomatoes, and next 5 ingredients.  Bring to a
  boil.  Reduce heat cover and simmer until meat is tender, about 45 minutes.
  Add succotash, salt and pepper.  Cook until heated through.
      Serve over rice or noodles.
  
  This is from one of my MIL's clippings from Women's Day.  Date unknown
  
  Shared by Robert Rostrup
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Crepes Batter and Filling Suggestions: Frugal Gourmet
 Categories: Crepes, Filled, Desserts, Or, Main dish
   Servings:  1
 
      2    Eggs                                2    Pinches of salt
    2/3 c  Milk                              1/2 ts Peanut oil
    2/3 c  Beer                                1 c  Flour
 
  Osterize 30 seconds.  Scrape batter down from sides of container. Osterize
  one more minute.  Refrigerate for AT LEAST one hour. Refrigerated batter
  keeps up to one week.  If batter tuns thick, thin it with a little more
  milk.  This batter should be the consistancy of UNwhipped whipping cream.
  
  Preheat omelet pan.  For 9-inch pan use 1/4 cup batter.  For 6-inch pan use
  two tablespoons of batter.  Cook over medium-high burner till golden brown
  on bottom and dry on top.  Turn.  Brown otherside *if* it is to be used
  unfilled.  As crepes are cooked, stack them on a covered pie plate.
  
  CREPES FILLINGS:
  
          Breakfast: Spread sour cream on crepes; then strawberry jam.
          Lighlty sprinkle with powdered sugar.
  
          Lunch: Chicken and Mushroom.  Roll like enchilada.
  
          Dinner: Asparagus and sour cream, or ham and swiss cheese, etc.
  
          Dessert: Grind orange rind.  To two tablespoons melted butter add
          rind, 1 tablespoon sugar, squeeze orange juice, shot burbon or
          sherry.  Stir.  Dip crepes in syrup.  Fold in quarters.  Sprinkle
          with powdered sugar.
  
  SOURCE: Frugal Gourmet Cooking Show Shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Prawns and Spinach Salad
 Categories: Salads, Shell fish, Shrimp, Spinach
   Servings:  4
 
      1 lb Jumbo prawns                        1 ts Soy sauce
    1/4 c  Dry sherry                          1 ts Finely shredded orange peel
    1/4 c  Rice vinegar                        3 sm Oranges (about 1 lb total)
      2 tb Sesame oil                      3 1/2    Quarts bite-sized pieces sps
      1 tb Minced fresh ginger                 1 lg Bell pepper, cut into thin
      2 ts Sugar                                    - slivers
 
  Peel shrimp and devein.  To butterfly, cut down back of each prawn almost
  but not completely through; rinse and pat dry.  Mix sherry, vinegar, oil,
  ginger, sugar, soy sauce and peel.  Combine 2 tablespoons of mixture with
  shrimp; cover and chill at least 30 minutes or up to 1 hour.  Reserve
  remaining mixture.  Cut and peel membranes off oranges.  Thinly slice fruit
  crosswise, then cut slices in hal crosswise.  In a large bowl, combine
  oranges, spinach and bell pepper.  Cover and chill up to 1 hour. Spread
  shrimp out flat or grill over solid bed of hot coals (you can hold your
  hand at gril level only 2 to 3 seconds); cook, turning once, until opaque
  in thickest part (cut to test),about 3 minutes total.  Add shrimp and
  reserved dressing to spinach mixture, mix lightly.  Place equal portions on
  4 dinner plates.
  
  Serves 4
  
  Per Serving: 247 calories, Protein 24 g, Carbohydrates 19 g, Cholesterol
  159 mg, sodium 283 meg.
  
  SOURCE: Safeway's nutritional awareness program; shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Grandma Vanicek's Czechoslovakian Liverballs
 Categories: Use in soup, Chicken, Livers
   Servings:  1
 
      1 lb Chicken liver                   1 1/2 ts Salt
      5 sl Bread                             1/4 ts Pepper
      1 md Onion                             3/4 ts Marjoram
           Parsley                             2    Cloves garlic
      1    Egg                                      Garlic powder to taste
      6 tb All-purpose flour              
 
  These liverballs are cooked in chicken soup.
  
  In food processor, combine: liver, onion, parsley and egg.  Process until
  smooth.  Add salt, pepper, marjoram, flour and bread crumbs.  Refrigerate
  for two hours til cold and firmish.  Cook.
  
  To cook: In boiling chicken broth, drop liver from large tablespoon.  When
  last ball enters broth, return broth to boil, reduce to simmer, cover pot
  and simmer 10 minutes.
  
  SOURCE: This is a Czechoslovakian dish my Grandmother Vanicek taught me
  when I was a little girl.  It was traditionally served at holiday meals.
  
  Shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Grandma Vanicek's Czechoslovakian Potato Dumplings
 Categories: Potatoes, Side dish, Czech, Butter
   Servings:  1
 
      6 md Potatoes                        1 1/2 ts Salt
      1    Egg yolk                          1/2    All-purpose flour
 
  These are *not* fluffy dumplings as in chicken and dumplings.  They are a
  "sturdy" potato dumpling served as a side dish to meat, and usually with a
  sweet sauerkraut/carraway/honey dish as the vegetable.
  
                  *                       *                       *
  
  Boil peeled potatoes in small quantity of water.  Drain potatoes
  thoroughly.  Rice potatoes through hand held masher/ricer.  Let potatoes
  cool.  On floured board, gradually add flour working mixture into dough
  with hands.  Shape potato mixture into a long roll and cut into 10 slices.
  Drop dumplings into boiling water and boil gently about 5 minutes.
  
  Drain dumplings on paper towel.  The dumplings are fully cooked after the
  boiling process, but traditionally, Czechoslovakians then melt butter in a
  heavy frying pan, and fry the dumplings until they are lightly browned on
  all sides.
  
  SOURCE: Grandma Vanicek's Czechoslovakian recipes; shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Spicy Sesame Beef Stir-Fry
 Categories: Main dish, Beef, Broth, Red pepper, Broccoli
   Servings:  2
 
    1/2 lb Tender boneless beef, such          2 tb Soy sauce
           - as sirloin, cut crosswise         1 tb Ginger, peeled, minced
           - into scant 1/4 inch slices        1 lg Garlic clove
  1 1/2 tb Sesame seeds                        1 ts Cornstarch
      1 lg Broccoli stalk                    1/4 ts Dried crushed red pepper
    1/2    Yellow bellpepper, thinly sl        3 tb Vegetable oil
    1/2 c  Canned beef broth              
 
  Combine beef strips with 1-1/2 tablespoons sesame seeds in small bowl. Toss
  to coat well.  Cut florets off broccoli stalk.  Peel stalk and thinly slice
  crosswise.  Combine broccoli florets and stalk with yellow pepper in medium
  bowl.  Stir broth, soy sauce, ginger, garlic, cornstarch, and crushed red
  pepper in small bowl until cornstarch dissolves.
  
  Heat 1-1/2 tablespoons oil in wok or heavy large skillet over high heat.
  Add beef and stir-fry until brown, about 2 minutes.  Using slotted spoon,
  transfer beef to plate.  Heat remaining 1-1/2 tablespoons oil in wok.  Add
  broccoli and peppers and cover wok.  Add beef and accumulated juices from
  plate.  Simmer until sauce thickens, stirring occasionally, about 1 minute.
  Transfer beef mixture to platter.  Sprinkle with toasted sesame seeds if
  desired and serve.
  
  SOURCE: January 1992, Bon Appetit.
  
  Shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Bon Appetit's Strawberry Bread
 Categories: Cakes, Breads, Strawberry, Cinnamon
   Servings:  1
 
      1    10-oz. package frozen           1 1/2 c  All-purpose flour
           - strawberries, in syrup,           1 c  Sugar
           - thawed, undrained                 1 ts Cinnamon
      2    Eggs                              1/2 ts Baking soda
    3/4 c  Oil                            
 
  Preheat oven to 325-degrees F.
  
  Puree strawberries in blender or processor.  Combine eggs and oil in small
  bowl and wisk thoroughly.  Sift remaining ingredients into large bowl. Make
  well in center.  Pour in eggs and puree and blend well using wooden spoon.
  Pour into 9x5-inch loaf pan.  Bake until tester inserted in center comes
  out clean.  About 1 hour and 10 minues.  Cool.
  
  SOURCE: Bon Appetit magazine; shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Candy: M&M Christmas Ornaments
 Categories: Candy, Desserts, Christmas, Ornaments
   Servings:  1
 
MMMMM--------------------------TREE ORNAMENTS-------------------------------
           Plastic wrap                             Pipe Cleaner
           Pkg.'s M&M's                             Ribbon

MMMMM-------------------------CHRISTMAS WREATH------------------------------
           Same ingredients as ornament             - hanger
           - but also a wire coat         
 
  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) v7.04
 
      Title: Chicken Stuff-a-roni with Cheese Sauce
 Categories: Main dish, Pasta, Chicken, Cheese, Celery
   Servings:  1
 
MMMMM-----------------------------FILLING----------------------------------
  1 1/2 c  Finely chopped cooked             1/4 ts Garlic salt
           - chicken or turkey               1/2 c  Finely chopped celery
    1/2 c  Finely chopped onion                1 c  Grated cheddar cheese, med.
    1/4 c  Minced parsley (optional)         1/4 c  Dry white wine - or gravy
    1/4 ts Ground thyme                             Salt and pepper to taste

MMMMM------------------------------SAUCE-----------------------------------
    1/2 c  Butter                              1 c  Milk
    1/2 c  Flour                               2 c  Grated Cheddar Cheese
      3 c  Chicken broth - I use             1/4 ts Tobasco
           - homemade gravy instead                 Salt and pepper to taste
 
  In bowl, combine filling ingredients; salt and pepper to taste
  
  In Saucepan, melt butter, add flour.  Stir in broth and milk; cook until
  thickened, stirring frequently.  Add remaining ingredients.
  
  Fill Stuff-a-roni.
  
  Cover bottom of 2 quart baking dish with 1 cup cheese sauce.  Arrange
  filled stuff-a-roni in single layer in baking dish.  Cover with remaining
  sauce.
  
  Cover dish with foil and bake at 375-degrees F., for one hour; or cover
  dish with waxed paper and microwave 30 minutes turning once.
  
  Note: I usually make this dish after Thanksgiving.  I freeze left over
  turkey and gravy, and then later, when turkey seems like a treat again, I
  make the Stuff-a-roni.  I do not use the wine; in it's place I use turkey
  gravy, and when it calls for broth, I also use a fair portion of turkey
  gravy.
  
  SHARED by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Tropic Sun Spareribs
 Categories: Main dish, Pork, Spareribs, Pineapple
   Servings:  4
 
      4 lb Spareribs, or country-style         1 lg Onion
           - pork ribs                         1    Bottle (12-oz.) chili sauce
      3 lg Cloves garic, pressed             1/2 c  Brown sugar, packed
      1 lg Can (20-oz.) Dole crushed           1 ts Ground giner
           - pineapple, undrained            1/2 ts Dry mustard
 
  Rub ribs with garlic.  Sprinkle with salt and pepper.  Arrange onion in
  large baking pan.  Place ribs on top.  Add 1/4 cup water to pan.  Cover
  with foil.  Bake in 350-degrre F. oven 1/2 hour.  Combine remainig
  ingredients.  Spoon over ribs.  Bake, uncovered, one hour longer.  S
  
  Serves 4
  
  SOURCE: Dole's Quick 'N Easy Recipes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Italian: Olive Garden Shrimp Cristoforo
 Categories: Main dish, Italian, Pasta, P.cheese
   Servings:  4
 
MMMMM---------------------------BASIL BUTTER--------------------------------
      2 oz Fresh basil leaves (about         1/4 ts Salt
           - 2 bunches                       1/8 ts Black pepper
     10 oz Butter, softened                    3 tb Grated parmesan cheese plus
           - (2-1/2 cubes)                          - additonal for garnish
      1 ts Minced garlic                       1 tb Grated romano cheese

MMMMM---------------------------REST OF DISH--------------------------------
      1 lb Fresh Linguine or angel             1 lb Medium shrimp, shelled
           - hair pasta                   
 
  Remove any large stems from basil and wash leaves.  Shake off excess water
  and dry with paper towel.
  
  Place in food processor; ith blade attachment process until finely chopped.
  Process in two batches if necessary to get a uniformly chopped basil.
  Remove from processor and reserve.
  
  Place butter in small mixer bowl.  Using an electric mixer, whip butter
  until pliable.  Add garlic, salt, pepper, parmesan and romano cheeses, and
  basil; mix unitol well incorporated.  Basil butter can be used immediately
  or stored covered in refrigerator for 3 to 4 days.
  
  Cook pasta according to directions, drain well and keep warm.  Melt basil
  butter in large skillet over medium heat.  Add shrimp and saute' just until
  done, about 2 to 3 minutes.  Serve over hot cooked pasta.  Pass freshly
  grated parmesan cheese.
  
  Makes 4 to 6 servings.
  
  SOURCE: General Mills' Olive Garden Restaurant Chain.
  
  Shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Dessert: Cherry Oat Dessert Squares
 Categories: Dessert, Nuts, Oats
   Servings: 16
 
    1/3 c  Sugar                             3/4    All-pourpose flour
      1 c  Chopped walnuts or pecans         1/2 ts Cinnamon
      1 c  Quick oats                          1 cn Wilderness cherry or light
    1/2 c  (1 stick) margarine, soft.               - cherry pie filling-21-oz.
 
  Preheat oven to 400-degrees.
  
  In large mixing bowl mix sugar, nuts, oats, margarine and flour until
  crumbly.  Reserve 1-1/2 cups.  Press remainder into bottom of 9-inch square
  baking dish.  Stir cinnamon into cherry filling.  Spread over crust.
  sprinkle reserved crumbs over top, pressing lightly.  Bake for 20 to 25
  minutes or until lightly browned.  Cool.  Cut into squares.
  
  SOURCE: Wilderness Pie Filling; shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Orange-Pepper Steaks - 20 minutes
 Categories: Main dish, Beef, Meats, Orange, Pepper
   Servings:  4
 
      4    Beef tenderloin steaks, cut       1/2 c  Orange marmalade
           - 1 inch thick                      4 ts Cider vinegar
      2 ts Coarse grind black pepper         1/2 ts Ground ginger
 
  Press pepper evenly into both sides of beef steaks.  Place on rack in
  broiler pan so surface of meat is 2 to 3 inches from the heat.  Combine
  marmalade, vinegar and ginger.  Brush top of steaks with half of marmalade
  mixture.  Broil steaks 10 to 15 minutes for rare (140-degrees F.) to medium
  (160-degree F.), turning once and brushing with remaining marmalade
  mixture.  Four servings.  Serving suggestion.  Steamed new potatoes and
  microwaved asparagus and baby carrots.
  
  SOURCE: Better Homes and Gardens, September 1992; shared by Cate Vanicek.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Ravioli with Broccoli Sauce
 Categories: Pasta, Italian
   Servings:  4
 
    1/4 c  Olive Oil                           1 c  Heavy Cream
      4    Garlic Cloves; chopped          1 1/2 lb Broccoli
           Salt and Pepper to taste          3/4 c  Grated Parmesan Cheese *
    1/4 c  Dried Red Pepper Flakes            15 oz Frozen Ricotta Ravioli
 
   * Substitute Romano Cheese if desired
   Heat oil in medium saucepan. Add garlic, salt, pepper and red pepper.
  Saute until garlic is lightly browned, 5-7 mins. Add cream; cook 20 min. to
  thicken, stirring occasionally. Meanwhile, cut broccoli into 1-1/2"
  flowerettes. Place in separate pan, cover with water and cook until tender,
  drain and set aside. Add cheese to sauce mixture, stir to blend. Prepare
  broccoli as directed, drain. Add broccoli to sauce and pour over ravioli.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Chicken Parmigiana
 Categories: Italian, Poultry
   Servings:  4
 
      1 pk Chicken Breasts *                        Parmesan Cheese
      1 cn ITALIAN Tomato Sauce **             2 c  Flour
      2 tb Olive Oil                         1/2 ts Salt
           Mozzarella Cheese                 1/4 ts Pepper
 
   * Boneless and skinless
   ** Contadina or Hunts
   Put olive oil in a hot, heavy skillet. Place chicken in skillet and brown
  for 2-3 mins on each side (longer if chicken is thicker). After they are
  browned, remove them from skillet and drain on paper towel. Pour out any
  excess oil in the pan (there shouldn't be much if any!). Pour the tomato
  sauce in the skillet and heat it until it is gently bubbling. Return
  chicken to the pan and allow to cook for 2-3 mins more, turning chicken to
  coat well. Sprinkle mozzarella and parmesan cheese all over the top and
  cover skillet. Allow this to cook until cheese begins to melt. Serve alone
  or over spaghetti or linguine.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Lasagna Maria
 Categories: Italian, Pasta
   Servings:  6
 
      1 pk (8oz) Lasagna Noodles             1/2 ts Dried Whole Oregano
      1 lb Mild Pork Sausage                 1/4 c  Grated Parmesan Cheese
      1    Jar (32oz) Spaghetti Sauce          3 c  Mozzarella Cheese *
      1    Egg; slightly beaten            4 1/2 oz Sliced Mushrooms, drained
     12 oz Ricotta Cheese                      1 pk (3 1/2oz) Sliced Pepperoni
      1 tb Dried Parsley Flakes           
 
   * Shredded and divided
   Cook Lasagna noodles according to package directions, omitting salt, and
  then drain. Cook sausage until browned, Stirring to crumble; drain. Stir
  spaghetti sauce into sausage, and set aside. Combine egg and next five
  ingredients, stirring well. Spread about 1/2 cup meat sauce in a lightly
  greased 13x9x2" baking dish. Layer half of the noodles, half of ricotta
  cheese mixture, one-third of mozzarella cheese, and one-third of remaining
  meat sauce; repeat layers using equal amounts. Arrange mushrooms and
  pepperoni slices on top. Bake at 375 for 20 mins. Sprinkle with remaining
  cheese, and bake an additional five mins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Broccoli and Noodles Parmesan
 Categories: Pasta, Italian, Broccoli
   Servings:  8
 
  1 1/2 lb Broccoli                          1/2 ts Dried Basil Leaf; crushed
      2 tb Butter or Margarine                 1 c  Monterey Jack Cheese **
    1/2 c  Chopped Onion                     1/2 c  Parmesan Cheese; grated
      1 md Clove Garlic; minced                1 c  Sour Cream
      1 cn Campbell's Soup *                   5 c  Cooked Wide Egg Noodles ***
 
  * 10-3/4 Condensed Cream of Mushroom ** Shredded *** 5 cups BEFORE cooking
  Cut broccoli into bite-size pieces. In covered 4-qt saucepan over medium
  heat, in 1" boiling water, cook broccoli 6 mins or until tender. Drain in
  colander. In same saucepan over medium heat, in hot butter, cook onion and
  garlic until onion is tender, stirring occasionally. Stir in soup and
  basil; mix well. Add cheeses, stirring until melted. Stir in sour cream,
  broccoli and cooked noodles. Pour into 2-qt casserole. Cover; bake at 350F
  for 30 mins or until bubbly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Easy Chicken Cacciatore
 Categories: Italian, Poultry
   Servings:  8
 
    1/4 c  Olive Oil                           1 lg Green Pepper ****
    1/2 ts Crushed Red Pepper                3/4 ts Dried Thyme; crushed
      2 lb Boneless Chicken Breasts *          2 tb Red Wine Vinegar
    1/2 lb Thickly Sliced Mushrooms                 Hot cooked spaghetti or
           Jar Ragu Spaghetti Sauce **              - linguini
      2 lg Sweet Peppers ***              
 
  * Cut into thin strips ** 48oz Old World Style or use home made *** Red or
  Yellow; cut into thin strips **** Cut into thin strips
  
  Heat olive oil and red pepper in a Dutch oven on medium-high heat. Add
  chicken and saute 5 mins. or until golden brown. Remove chicken from oven
  with a slotted spoon; set aside. Add mushrooms; saute 4 to 5 mins or until
  tender. Stir in spaghetti sauce, peppers, thyme, vinegar and chicken; bring
  to a boil. Reduce heat and simmer 8 to 10 mins or until peppers are just
  tender, stirring occasionally. Serve over spaghetti or linguini.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Homestyle Lasagna Rolls
 Categories: Italian, Pasta, Beef
   Servings:  6
 
  1 1/2 lb Ground Beef                       1/8 ts Cayenne Pepper
      1 c  Fresh Mushrooms; chopped            2 c  (8oz) Mozzarella Cheese *
      1 md Onion; finely chopped                    Egg; lightly beaten
      1 sm Carrot; minced                    1/4 c  Parmesan Cheese
           Clove Garlic; minced                     Jar Ragu Spaghetti Sauce **
    1/4 c  Dry Red Wine                      3/4 pk Lasagna Noodles ***
    1/8 ts Nutmeg                                   Salt and Pepper to taste
 
  * Shredded ** 28 oz Jar - Slow-Cooked Homestyle *** (3.4 of a 16oz package)
  Cooked and drained
  
  Preheat oven to 350. In a large skillet, thoroughly brown ground beef;
  drain fat. Add mushrooms, onion, carrot and garlic; saute until vegetables
  are tender. Add wine, nutmeg, cayenne pepper, salt and pepper; cook until
  wine is almost evaporated. Remove from heat; allow to cool 10 to 15 mins.
  In a medium bowl, thoroughly combine meat mixture, mozzarella cheese, egg
  and 1 tbls Parmesan cheese. Pour 1/2 jar spaghetti sauce evenly in a 13x9"
  baking dish. Evenly spread 1/3 cup meat filling over length of each lasagna
  noodle. Carefully roll up noodle. Place SEAM SIDE DOWN in baking dish.
  Repeat with remaining noodles. Bake, covered, 40 mins. Uncover, sprinkle
  with 3 tbls Parmesan cheese. Bake 5 mins or until bubbly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Spaghetti Florentine
 Categories: Pasta, Italian
   Servings:  6
 
           (15oz) Jar spaghetti sauce      1 1/2 c  Cottage cheese
      4 oz Spaghetti **                        1 pk (6oz) Mozzarella cheese slic
      1 pk Frozen chopped spinach *          1/3 c  Grated parmesan cheese
 
  * 10oz, thawed and drained ** Cooked and drained Combine sauce and
  spaghetti, toss lightly. Combine cottage cheese and 1/4 c parmesan cheese,
  mix well. Place half the spaghetti mixture in a 10"x6" baking dish; cover
  with spinach, cottage cheese and half the mozzarella cheese. Top with
  remaining spaghetti mixture. Cut remaining mozzarella cheese into 1/2"
  strips; arrange on top of spaghetti mixture to form a lattice design.
  Sprinkle with remaining parmesan cheese. Bake at 350 for 30 mins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SPICED HAMBURGERS
 Categories: Meats, Roberts
   Servings:  4
 
      1 tb Olive oil                           4    Toasted hamburger buns
      1 sm Onion; finely minced                4 sl Red onion (thin slices)
      1 tb Finely minced garlic                4 sl Tomato
      1 ts Ground black pepper                      Ketchup
    1/2 ts Ground nutmeg                            Mustard
      1 ts Ground coriander                         Mayonnaise
      2 lb Ground beef                    
 
  COMBINE OIL AND ONION in a small skillet over medium heat and cook,
  stirring, about 4 minutes, or until onions soften. Add garlic, pepper,
  nutmeg and coriander and continue to cook another minute. Scrape the onion
  mixture into a mixing bowl, add the beef and mix well. Form 4 patties,
  place on a plate, cover and refrigerate for 20 minutes. Place a large,
  heavy skillet on the stove over high heat. When it is nearly smoking, add
  the hamburger patties. Cook 2 minutes. Turn the patties and cook on the
  other side until desired doneness, about 1 minute for very rare, 4 minutes
  for medium-well. Arrange burgers on hamburger buns and garnish each with a
  slice of onion and tomato. Offer ketchup, mustard and mayonnaise.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SPICY SCAMPI
 Categories: Seafood, Roberts
   Servings:  2
 
      3 tb Olive oil                           2 tb Lemon juice
     12    Jumbo shrimp                        2 tb White wine
           - peeled and deveined               1 ts Salt
      2 tb Minced garlic                       3 tb Unsalted butter
      1 tb Red pepper flakes                   2 tb Chopped parsley
           -more to taste                 
 
  HEAT THE OIL IN A MEDIUM SKILLET over medium heat and add the shrimps. Cook
  about 4 minutes. Add the garlic, pepper flakes, lemon juice, wine and salt.
  Cover and cook 3 minutes. Uncover and beat in the butter. Remove from heat
  and mix in the parsley.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SPLIT PEA SOUP WITH SORREL
 Categories: Soups, Roberts
   Servings:  8
 
      2 tb Sweet butter                             -OR low-sodium chicken broth
      2 md Onions; roughly diced               1 sm Ham hock; -=OR=-
      1 md Carrot; roughly diced               6 oz -Cooked ham or bacon
      2    Celery stalks; roughly diced        1    Lemon, cut in half
      1 ts Finely minced garlic                3 bn Fresh sorrel
  1 1/2 c  Dry split peas                      1 c  Whipping cream
      6 c  Chicken stock or water                   Salt and pepper; to taste
 
  IN A STOCK POT, over low heat, melt the butter and add the onion, carrot,
  celery and garlic. Let the vegetables cook, stirring, until limp, about 15
  minutes, being careful not to brown. Add the split peas, stock, ham hock
  and lemon and bring to a boil. Reduce the heat to low and simmer for 30
  minutes, or until the peas are completely soft. Remove the ham hock and the
  lemon. Add the sorrel and cream. Transfer to a food processor or blender
  and puree until smooth. Strain through a fine sieve. Taste for salt and
  pepper and adjust as desired. Serve this soup piping hot or well chilled.
  
  NOTE: If the soup is chilled, thin it with an additional cup of stock,
  low-sodium broth or water.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: STEWED PORK WITH PICKLES
 Categories: Meats, Roberts
   Servings:  8
 
      4 lb Pork shoulder; fat trimmed          2 tb Flour
           -cut into 1-in cubes                2 c  Dry white wine
    1/2 ts Salt                              1/4 c  Tarragon vinegar
    1/2 ts Ground black pepper                 4 c  All-purpose broth
    1/4 c  Vegetable oil                            -OR low-sodium chicken broth
      1 md Onion                               2    Bay leaves
           -peeled and roughly chopped         4    Sprigs fresh thyme; -=OR=-
 
  >>> Continued to next message
  
   * SLMR 2.1a * Puns are bad, but poetry is verse.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: STUFFED CABBAGE
 Categories: Main dish, Roberts
   Servings:  6
 
     12 lg Cabbage leaves                      1 lb Ground meat
    1/2 c  Dry bread crumbs                         -(beef, veal, pork
    1/2 c  Milk or chicken broth                    - or a combination)
      1    Onion; finely minced                     Salt and pepper; as desired
      1 tb Butter or lard                      1 c  Canned tomatoes; chopped
      1 tb Thyme                               1 c  Sour cream
      1    Egg                                 1 ts Flour
 
  TO SEPARATE THE CABBAGE leaves, bring a pot of salted water to a boil and
  plunge in a whole head of cabbage. As soon as the water returns to the
  boil, drain the cabbage. Carefully remove the outer leaves. Combine the
  bread crumbs and milk in a large work bowl and set aside. Cook the onion in
  the butter until soft and add it to the bread crumbs. Add the thyme, egg,
  ground meat, salt and pepper and mix well. Place a cabbage leaf on a work
  surface and place a heaping tablespoon or 2 of stuffing in the center. Roll
  up the cabbage to enclose the stuffing. Pack the stuffed leaves into a
  lidded casserole. Place in preheated 350F oven and bake for 1 hour.
  
  Meanwhile, mix the tomatoes, flour and sour cream together. Pour this over
  the cabbage, replace the cover and cook another 15 minutes.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: STUFFED PRAWNS
 Categories: Seafood, Roberts
   Servings:  2
 
      8    Giant prawns                        1 tb Chopped parsley
      1 tb Olive oil                         1/4 lb Smoked salmon
      2 tb Minced onions                       2    Egg whites
      1 tb Minced garlic                     1/3 c  Dry white wine
    1/4 c  Bread crumbs                        3 tb Unsalted butter
 
  PEEL THE PRAWNS. Using a small knife, make a deep slit down the back.
  Remove and discard the vein and set 6 prawns aside in the refrigerator.
  Heat the olive oil in a small skillet over medium heat, add the onion and
  garlic and cook, stirring, 2 minutes. Remove from heat and scrape into a
  food processor. Add the bread crumbs, parsley, smoked salmon, 2 leftover
  prawns and egg white to the blender and blend until smooth. Scrape the
  mixture into a small bowl. Remove the prawns from the refrigerator and lay
  them flat on a work surface. Spoon some stuffing into each prawn and
  lightly press the sides together around the stuffing. Preheat a broiler.
  Arrange stuffed prawns in a small ovenproof dish, pour in the wine and
  place under the broiler for about 4 minutes or until prawns and stuffing
  are completely opaque in color. Remove from the broiler and transfer the
  prawns to a serving plate. Stir the butter into remaining liquid in the
  broiling pan and pour over the prawns. Serve immediately.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SUN-DRIED TOMATO-NOODLE PUDDING
 Categories: Side dish, Cheese/eggs, Pasta, Roberts
   Servings:  8
 
 
  >>> Continued to next message
  
   * SLMR 2.1a * Puns are bad, but poetry is verse.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SUNDRIED TOMATO SAUCE
 Categories: Sauces, Roberts
   Servings:  4
 
    3/4 c  Chopped tomatoes                    1 ts Minced garlic
           - (peeled and seeded)             1/2 c  Dry white wine
      2 oz Dried tomatoes                      3 tb Olive oil
           - roughly chopped                   6 tb Unsalted butter
 
  Dried tomatoes can be stored in an airtight container for a very long time
  and should be plumped in a little warm water before using.
  
  IN A SMALL SAUCEPAN over medium heat, combine chopped tomatoes, sun dried
  tomatoes, garlic, wine and olive oil. Cook, uncovered, for 5 minutes or
  until wine evaporates and mixture begins to thicken slightly. Remove from
  heat and whisk in butter. Transfer to a blender and blend until chunky
  smooth.
  
  Makes 1 Cup, Serves 4
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SURF AND TURF CHILI
 Categories: Main dish, Meats, Seafood, Soups, Roberts
   Servings:  4
 
    1/2    Recipe chili base                        -OR low-sodium chicken broth
           -(See RECIPE)                       8    Jumbo shrimp
      1 ts Vegetable oil                            - peeled and deveined
    1/2 lb Skirt or flank steak                     Salt; as desired
      3    Garlic cloves; finely minced      1/2 bn Cilantro; chopped
    1/8 ts Ground allspice                    12    Corn tortillas
    1/2 c  Chicken stock                       1 c  Sour cream
 
  PREPARE OR DEFROST chili base. Heat the oil in a Dutch oven over high heat
  on top of the stove. Add the steak and brown well on both sides. Pour off
  the fat and add the chili base, garlic, allspice and stock. Bring to a boil
  and place, covered, in the oven. Turn oven to 325F and cook for 1 to 1 1/2
  hours or until the steak is falling apart. Add the shrimp, return to the
  oven and cook, uncovered, another 10 to 12 minutes. Taste for salt and add
  if desired. Using a fork, shred the steak with the other chili ingredients.
  Arrange the chili on a serving platter or in individual bowls and sprinkle
  with chopped cilantro. Serve with warm tortillas instead of bread and pass
  sour cream on the side.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SWEET PEA GUACAMOLE
 Categories: Appetizers, Dips, Roberts
   Servings:  6
 
      2 tb Virgin olive oil                    2    -Serrano peppers, seeded
      2 tb Fresh lime juice                    1 lb Frozen peas; defrosted
    1/4 bn Cilantro                          1/4 ts Ground cumin
           - trimmed of long stems           3/4 ts Salt
      1    Jalapeno pepper; seeded, -OR      1/4 md Red onion; finely diced
 
  COMBINE OIL, LIME JUICE, cilantro and pepper in a blender or food processor
  and blend until cilantro and peppers are roughly pureed. Add peas, cumin
  and salt and blend until smooth. There will still be some lumps, but this
  adds to the textural interest of the guacamole. Scrape into a mixing bowl
  and add the diced red onion.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SWEET POTATO AND HAM HASH
 Categories: Main dish, Breakfast, Roberts
   Servings:  4
 
      1 md Sweet potato (about 1 lb)           6 tb Butter or margarine
      1 lb Ham                                 8    Poached eggs
    1/2 ts Ground white pepper                 4 tb Sour cream
      1 ts Salt                           
 
  PREHEAT OVEN TO 250F. Wash but don't peel the sweet potato. Shred potato on
  fine blade of a shredder or food processor. Place in mixing bowl and set
  aside. Finely chop ham; pulse using puree blade of food processor. Add ham
  to the shredded potato. Add salt and pepper and mix well. Heat 1 tablespoon
  butter in a non-stick 6-inch skillet over medium heat. Add one-quarter of
  the potato-ham mixture. Cook about 4 minutes, pressing down gently to
  compact the hash as it cooks. Flip the hash patty and cook another 5
  minutes. Add more butter if necessary. Repeat with remaining mixture; add
  more butter to skillet as needed. As each hash patty is done, transfer to
  oven to keep warm. Place 2 poached eggs on each serving. Garnish with a
  dollop of sour cream.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SWEET POTATO PANCAKES
 Categories: Side dish, Vegetables, Roberts
   Servings:  6
 
      2 tb Unsalted butter; melted           1/3 c  All-purpose flour
    1/2 c  Cooked sweet potatoes             1/2 ts Baking powder
           - peeled and chopped              1/4 c  Milk (or more)
           - or roughly mashed                      Sour cream
      1    Egg                            
 
  PLACE SWEET POTATOES in a mixing bowl, add egg and mix well. Stir in the
  flour and add the baking powder. Add up to 1/3 cup of milk, stirring. Stir
  in 1 tablespoon butter. The mixture should have the consistency of thick,
  lumpy sauce and be able to coat a wooden spoon. Place a non-stick or heavy
  iron skillet over medium heat on top of the stove and add 1/2 teaspoon
  butter. Spoon 3 tablespoons of batter per pancake into the skillet and cook
  until bubbles rise to the surface of the pancakes and break, about 1 to 2
  minutes. Using a spatula, flip the pancakes and cook another 2 minutes.
  Remove pancakes from the skillet and keep warm on a covered plate in the
  oven. Repeat the procedure until all the pancakes are cooked. After the
  first batch is cooked, add as little butter as possible without allowing
  the pancakes to stick to the bottom of the pan. Serve with sour cream.
  
  Makes 12 small pancakes.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: TARTE ALSACIENNE
 Categories: Desserts, Pies, Roberts
   Servings: 10
 
MMMMM----------------------CREAM CHEESE PIE DOUGH---------------------------
    1/2 lb Butter                              2 ts Vanilla
    1/2 lb Cream cheese                        2 c  Flour

MMMMM-----------------------------FILLING----------------------------------
  1 1/2 c  Half and half                     1/2 c  Sugar
      2    Eggs                                1 ts Vanilla extract
      3 c  Thinly sliced, green apples       1/4 ts Mace
           - (peeled)                     
 
  CREAM BUTTER, CREAM CHEESE and vanilla together in a mixer or processor.
  Reduce speed to low and add the flour. Mix until incorporated. Remove the
  dough from the mixer, form into 3 balls and wrap in plastic wrap. Chill for
  1 hour before using. Uncooked dough can be frozen for up to 2 months.
  Freeze uncooked balls of dough or freeze dough in pie tins.
  
  FILLING: Place a ball of chilled dough on a piece of lightly floured wax
  paper and pound with a rolling pin to flatten and soften. Roll the dough
  into an 11-inch circle, lift it with the wax paper and invert onto a 9-inch
  glass pie dish. Press firmly into the dish and gently remove and discard
  wax paper. Place in refrigerator to chill. Preheat oven to 400F. Arrange
  apples in the pie crust. In a bowl, beat together eggs, half-and-half,
  sugar, vanilla and mace. Pour the mixture over the apples. Place the pie in
  the oven and bake until the mixture is set, about 30 minutes. The dough
  recipe makes about 3 10-inch pies.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: TEXAS CAVIAR
 Categories: Side dish, Roberts
   Servings: 10
 
      2 c  Dried black beans                   1    Onion
      1    Ham hock                            2    Green peppers
           Salt and pepper; to taste           3    Tomatoes
      1 tb Oil                                      - peeled, seeded and chopped
 
  >>> Continued to next message
  
   * SLMR 2.1a * Puns are bad, but poetry is verse.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: TOMATO, BREAD AND PASTINA STEW
 Categories: Soups, Vegetarian, Main dish, Pasta, Roberts
   Servings:  4
 
      6 c  Chopped Roma tomatoes               3 tb Fresh marjoram leaves -=OR=-
           -(peeled and seeded)                2 ts -Dried marjoram leaves
           -or canned peeled tomatoes,              Salt and pepper; to taste
           -  chopped                        1/2 c  Dry white wine
    1/2 c  Olive oil                           2 c  :Water, -=OR=-
      3 oz Stale Italian bread                      - the juice from
           -or French bread                         - canned tomatoes
      2 md Onions; finely diced                3 tb Pastina
      8    Garlic cloves; crushed         
 
  IN A LARGE, DEEP SKILLET over low heat, combine the olive oil, garlic and
  onions and cook, stirring occasionally, 5 minutes, until the onions are
  soft and translucent. Roughly crumble the bread into 1/4-inch pieces, add
  it to the skillet and cook, stirring, 1 minute. Add the tomatoes, marjoram,
  salt, pepper, wine and water. Cover and cook, stirring occasionally, for 20
  minutes. Add the pastina and cook an additional 3 minutes. When it's time
  to serve dinner, pour the stew into a large covered serving dish or soup
  tureen and offer grated cheese and additional olive oil on the side.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: TORTELLINI CHEESE FILLING
 Categories: Pasta, Roberts
   Servings:  1
 
    1/4 c  Olive oil                           1 tb Chopped fresh thyme leaves
      2 md Onions; roughly chopped             1 lb Cottage cheese
      2 tb Minced garlic                       1 lb Hoop, pot or ricotta cheese
      1 ts Salt; or as desired                 1 lb Mozzarella cheese, grated
    1/2 ts Ground white pepper                      -or shredded
    1/4 ts Mace                                6    Eggs; lightly beaten
 
  HEAT OIL OVER MEDIUM HEAT in a small pot, add the onions and garlic and
  cook, stirring, 5 minutes. Scrape mixture into a large bowl and add the
  salt, pepper, mace, thyme and three cheeses. Mix well, add the eggs and mix
  to incorporate. Stuffing can be stored, covered, in the refrigerator for up
  to 5 days. To freeze, place 1-cup amounts of stuffing in air-tight freezer
  bags or containers, label and place in freezer for up to 3 months.
  
  Makes 6 Cups Filling
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: TORTELLINI MEAT FILLING
 Categories: Pasta, Roberts
   Servings:  1
 
      4 lb Cooked veal, pork or chicken        1 ts Ground coriander
    1/4 c  Olive oil                         1/4 c  Flour
      2 md Onions; roughly diced               1 c  All-purpose broth
      2 tb Finely minced garlic                     -OR low-sodium chicken broth
      2 tb Chopped fresh oregano leaves      1/2 ts Ground black pepper
           -=OR=-                            1/2 ts Salt; or as desired
      1 tb -Dried oregano                 
 
  DEFROST THE COOKED MEAT, if necessary. Heat oil in a medium skillet or fry
  pan over medium heat. Add onion, garlic, oregano and coriander and cook,
  stirring, 5 minutes. Add the flour and mix well. Add the broth and meat and
  cook, stirring, until the mixture thickens and bubbles. Add the salt and
  pepper. Remove from the heat and scrape into a bowl. Place, uncovered, in
  the refrigerator to cool. Stuffing can be stored, covered, in the
  refrigerator for up to 5 days. To freeze, place 1-cup amounts of stuffing
  in airtight freezer bags or containers, label and place in freezer for up
  to 3 months.
  
  Makes 6 Cups Filling
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: TUNA SASHIMI WITH ORANGE GLAZE
 Categories: Fish, Seafood, Roberts
   Servings:  4
 
      2    Ripe plum tomatoes                1/4 c  Vegetable oil
      2 c  Fresh orange juice                  1 lb Fresh tuna;
      2 tb Green peppercorns in water               - in 1/4-in-thick slices
           - drained                           2    Oranges; peeled, in sections
    1/2 ts Salt; or as desired            
 
  CUT OFF TIP AND STEM of tomatoes; remove seeds and core. Slice tomatoes
  into flat slices; lay each slice flat. Cut lengthwise into 1/4-inch strips,
  pile strips; cut horizontally in 1/4-inch pieces. Reserve on a plate in
  refrigerator, covered. Chill 4 plates. In a small saucepan over medium-high
  heat, combine juice, 1 tablespoon green peppercorns and salt. Bring to boil
  and reduce until only 2/3 cup remains. The mixture should be thick and
  syrupy. Transfer liquid to bowl and cool to room temperature. When cool,
  beat in oil to make "glaze." If the mixture has a very shiny appearance and
  seems like it's going to separate, add a few drops of water or orange
  juice. To serve, spoon glaze onto plates. Arrange sliced fish on top.
  Garnish with the orange sections, the remaining tablespoon of green
  peppercorns and the chopped tomato.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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