MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Chocolate Raspberry Shortcakes
 Categories: Cakes
   Servings:  4
 
    1/2 c  All-purpose flour               1 1/2 c  Raspberries
      2 tb Granulated sugar                    2 tb Granulated sugar, or to
    1/4 ts Double acting baking powder              Taste
      4 tb Heavy cream                         1 tb Framboise, or to taste
    1/8 ts Salt                              1/3 c  Well-chilled heavy cream
      2 tb Cold unsalted butter                     Connfectioners sugar for
           Cut into bits                            Sprinkling
      2 tb Unsweetened cocoa powder                 Mint sprigs for garnish if
    1/4 ts Baking soda                              Desired
 
  From Gourmet/May 1991 For the shortcakes
      Make the shortcakes:  In a bowl sift together the cocoa powder, the
   flour, the sugar, the baking powder, baking soda, and salt, add butter,
   and blend the mixture until it resembles coarse meal. Add the cream and
   stir the mixture with a fork until it forms a dough.  Divide the dough
   in half, arrange each half in a mound on a lightly greased baking
   sheet, and bake the shortcakes in the middle of a 425 oven for 12 min.,
   or until a tester inserted in the centers come out with crumbs clinging
   to it.  Transfer to a rack to cool.
  
  In a bowl mash 3/4 cup of the raspberries with a fork, stir in 1 tbsp. of
  the granulated sugar and the framboise, stirring until the sugar is
  dissolved, and stir in the remaining 3/4 cup raspberries.  In a small bowl
  with an electric mixer beat the cream until it holds soft peaks, add the
  remaining 1 tbsp. granulated sugar, and beat the cream until it holds stiff
  peaks.  Cut the shortcakes in half.(The shortcakes are delicate and crumble
  easily.)  Top each bottom half with half the raspberry mixture, divide the
  whipped cream between the 2 shortcakes. With a spatula carefully top each
  serving with the top half of a shortcake. Sprinkle with confectioners sugar
  and garnish with mint. Serves: 2 Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Chocolate Raspberry Mousse Cake
 Categories: Cakes
   Servings:  4
 
MMMMM--------------------------CHOCOLATE CAKE-------------------------------
      3    Eggs, separated                   1/2 c  Flour
    1/3 c  Granulated sugar                    2 tb Unsweetened cocoa powder

MMMMM-------------------------RASPBERRY SYRUP------------------------------
    1/4 c  Sugar                               2 tb Raspberry liqueur
    1/4 c  Water                         

MMMMM-------------------------RASPBERRY MOUSSE------------------------------
  1 1/2    Unflavored gelatin                3/4 c  Sugar
    1/4 c  Water                               2 tb Lemon juice
      2 pk (each 300 grams) frozen             2 tb Raspberry liqueur
           Raspberries, thawed                 2 c  Whipping cream

MMMMM-------------------------CHOCOLATE GLAZE------------------------------
      4 oz Semisweet chocolate               1/4 c  Whipping cream
 
  This recipe makes double the amout of cake needed, so you'll be able to
  freeze the extra cake to have on hand when you want to make an encore of
  these fabulous flavors.
  
  CHOCOLATE CAKE:   In large bowl, beat egg yolks with 1/4 cup of the sugar
  until very pale.  In separate bowl, beat egg whites until soft peaks form;
  gradually beat in remaining sugar until stiff peaks form. Fold egg white
  mixture into egg yolk mixture. Sift flour and cocoa over egg mixture;
  gently fold in.  Pour into buttered 8 inch springform pan;bake in 350F oven
  for 30-35 minutes or until top springs back when lightly touched. Run knife
  around edge of cake to loosen.  Let cool on wire rack.
  
  RASPBERRY SYRUP:  In small saucepan, combine sugar and water; cook over
  medium heat until sugar has dissolved, about 1 minutes.
   Stir in liqueur.  Let cool.
  
  RASPBERRY MOUSSE:  In small saucepan, sprinkle gelatin over water; let
  stand for 5 minutes to soften.  Pass berries through food mill to puree and
  remove seeds to make aobut 2 cups. Transfer puree to separate saucepan. Add
  sugar and lemon juice; cook over medium heat, stirring occasionally, until
  sugar hs dissolved, about 5 minutes. Stir in liqueur; transfer to large
  bowl.  Over low heat, heat gelatin until dissolved; stir into raspberry
  mixture.  Chill, stirring occasionally,over larger bowl of ice and water
  for about 20 minutes or until consistency of raw egg whites. Whip cream;
  fold into cooled raspberry mixture. Reserve 1/2 cup for garnish.
  
  TO ASSEMBLE: Cut cake into 3 or 4 thin layers; reserve 2 layers and freeze
  remaining layers for another use.  Sprinkle 1 cut side of each of the 2
  layers with raspberry syrup.  Place 1 layer, syrup side up, in 9 inch
  springorm pan; pour in half of the raspberry mousse. Top with second cake
  layer;pour in enough of the remaining mousse to come almost to top of pan.
  Smooth surface.  Refrigerate until firm, 1-2 hours.
  
  CHOCOLATE GLAZE: In top of double boiler over hot, not boiling, water, melt
  chocolate with crea, stirring until smooth.  Let cool to room temperature
  yet still spreadable; pour over mousse and spread evenly. Spoon remaining
  mouse into pastry bag fitted with small plain tip; pipe three concentric
  circles over top of cake.  Pull toothpick through circles to form spiderweb
  design.  Refrigerate until chilled. Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Fresh Tomato, Bacon and Onion Fettucine
 Categories: Italian, Pasta
   Servings:  2
 
      4 oz Uncooked fettuccine                 1 c  (1 medium) chopped tomato
      3    Slices bacon                        1 tb Chopped fresh basil OR
    1/4 c  Chopped onion                     1/2 ts Dried basil leaves
 
  Cook fettuccine to desired doneness as directed on package.  Drain, keep
  warm.
  
  Meanwhile, cook bacon in medium skillet until crisp; remove bacon and drain
  on paper towels.  Reserve 1 Tbsp. drippings in skillet.  Add onion; cook
  until crisp-tender.  Crumble bacon; add to onion with tomato and basil.
  Cook just until heated.  Immediately toss with cooked fettuccine. 4 side
  dish servings; 2 main dish servings.
  
  From: Pillsbury, Pasta, Rice & Beans Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Bacon, Cabbage and Pasta Soup
 Categories: Soups
   Servings:  4
 
      4    Slices bacon, cut up                1    (16 oz.) pkg. Green Giant
      2 c  Coarsely shredded cabbage                Frozen Pasta & Vegetables
      2    (14-1/2 oz.) cans beef                   Accent Garden Herb
           Broth                                    Seasoning
 
  Cook bacon in large saucepan until crisp; remove bacon and drain on paper
  towels. Crumble bacon. Cook cabbage in broth until crisp tender. Stir
  bacon, broth, frozen vegetables and pasta, and water into cabbage. Bring to
  a boil; stir. Reduce heat; cover and simmer 6 to 8 minutes or until
  vegetables are tender. From: Pillsbury, Pasta, Rice & Beans Shared By: Pat
  Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: FUZZY'S FANTASTIC SOUTH TEXAS ROAD MEAT CHILI
 Categories: Chili
   Servings: 12
 
      3 md Bell peppers; chopped               5 lb Venison; coarsely ground
      3 md Onions; chopped                     6    Drops Tabasco
      2    Fresh Jalapenos; deveined &         7 oz Green chiles; diced
           Seeded                             28 oz Stewed tomatoes
      4    Garlic cloves                            Water
      4 lb Chuck; coarsely ground                   Salt and pepper to taste
 
  Chop vegetables.  Heat oil in a well-seasoned iron pot.  Sizzle the
  vegetables in the oil a little, then add meat and brown.  Stir in the
  remaining ingredients, and cover with about one inch of water.  Season to
  taste with salt and pepper.  Let it bubble slowly three to four hours. Skim
  the grease after it's cooked two hours and taste again to adjust the
  seasoning.
  
   Forrest (Fuzzy) Goodhue
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: LAMB, LENTIL, AND ROSEMARY SOUP
 Categories: Soups
   Servings:  6
 
      2 tb Olive oil                           2 c  Chopped very ripe tomatoes
      1 tb Butter                                   Or canned tomatoes
      3 cl Garlic, minced                      1    Bay leaf
      2    Onions, chopped                     1    Bone from a roast leg of
      2    Carrots, cut into small                  Lamb
           Cubes                               1 c  Cubed cooked lamb
      1 ts Salt                                     Tabasco or other liquid hot
      1 ts Pepper                                   Pepper sauce
      6 c  Lamb stock                     
 
       1.  In a large soup pot, heat the olive oil and butter over moderately
  low heat.  Add the garlic, onions, carrots, half the rosemary, the thyme,
  and salt and pepper to taste.  Simmer, Add the lamb stock, tomatoes,
  lentils, bay leaf, and the lamb bone from the roast if you still have it
  and bring the soup to a boil. Reduce the heat and simmer, partially
  covered, for about 40 to 50 minutes, or until the lentils are tender. Taste
  for seasoning.
  
     2.  To serve, place a small handful of cooked lamb in the bottom of each
  soup bowl and ladle the hot soup over it.  Garnish with the remaining fresh
  rosemary.  Serve with a bottle of Tabasco on the side.
  
  Serves 4 to 6.
  
  From:  LEFTOVERS by Kathy Gunst, Harper Perennial, New York.
        Shared by:  Karin Brewer, Cooking Echo, 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: LAMB STOCK
 Categories: Soups
   Servings:  1
 
      1    Bone from a 6-lb leg of             1 lg Ripe tomato OR
           Lamb, cut in half                   1 c  Canned tomato, cut into
      3    Stalks celery, cut into                  Small pieces
           Small pieces                             Any drippings from roast
      2    Carrots, cut into small                  Lamb
           Pieces                              4    Peppercorns
      2    Onions, peeled and                  1    Bay leaf
           Quartered                           1    Parsley
 
  add enough water to just cover the lamb bone.  Bring to a boil over high
  heat, reduce the heat, and simmer, partially covered, 1 to 2 hours, or
  until the stock is somewhat reduced and flavorful. If it tastes weak,
  simply raise the heat a bit and let it reduce further.
  
     2.  Drain the stock into a colander set over a large bowl. Remove the
  bones and cut any remaining meat off and set aside. Discard the vegetables
  and bones.  Remove any fat that has floated to the top. The stock can then
  be refrigerated or frozen, or used right away to make a soup.
  
  Makes about 8 cups.
  
  From:  LEFTOVERS by Kathy Gunst, Harper Perennial, New York.
        Shared by:  Karin Brewer, Cooking Echo, 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: "Good Luck" Rice Custard
 Categories: Desserts
   Servings:  6
 
  1 1/2 c  Raw rice                                 Ounce size)
      2 cn Evaporated milk (5 ounces           5    Eggs, separated
           Each)                               1 ts Vanilla
    1/2 c  Raisins                                  Cinnamon to taste
    1/2    Box vanilla pudding (3                   Milk
 
       Cook the rice in 4 cups of water, add the sugar and cook until almost
  tender.  Add the evaporated milk and raisins.  Mix the pudding in a cup of
  milk and add to the rice mixture.  Beat the egg whites until stiff. Beat
  the yolks separately and then mix the whites and yolks mixture. Then turn
  off the heat.  Mix well.  If it seems a little thick just add some more
  milk.
  
  Serves 6 or more. The Legends of Louisisna Cookbook; Sheila Ainbinder;
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Cocada Imperial (Imperial Coconut Flan)
 Categories: Desserts, Mexican
   Servings:  6
 
      2 c  Milk                                     Pinch   salt
    3/4 c  Granulated sugar                         Flan mold coated with
      1    Small coconut                            Caramel
      5    Small eggs, separated          
 
       Preheat the oven to 450F.
  
       Place the sugar and milk in a heavy saucepan and melt the sugar over
  low heat, then raise the heat and boil the mixture briskly.  Take care that
  it does not boil over.  As soon as the mixture begins to thicken, stir it
  so that it does not stick to the bottom of the pan.  After about 30 minutes
  it should be the consistency of thin condensed milk and has been reduced to
  1 cup.  See Note.
  
       Pierce holes through two of the "eyes" of the coconut and drain the
  water from it.  Set the water aside.
  
       Put the whole coconut into the oven for about 8 minutes.  Crack it
  open; the flesh should come away quite easily from the shell.
  
       Pare the brown skin from the coconut flesh with a potato peeler. Grate
  the coconut finely.  You will need 2 1/4 cups, loosely packed, for the
  flan.
  
       Add the grated coconut to the reserved coconut water and boil it for
  about 5 minutes, stirring it constantly.
  
       Add the "condensed" milk and continue cooking for another 5 minutes.
  Set the mixture aside to cool.
  
       Beat the egg yolks together until they are creamy and stir them well
  into the coconut mixture.
  
       Beat the egg whites until they are frothy, add the salt and continue
  beating until they are stiff.  Fold them into the mixture.
  
       Pour the mixture into the prepared mold.  Cover the mold with a
  well-greased lid and place into a water bath.
  
       Cook the flan on the lowest shelf of the oven for about 1 1/2 hours,
  then test to see if it is done.  When it is done, set it aside to cool.
  
  Makes 6 servings.
  
  NOTES:
       Of course, you can substitute1 cup of lightly thinned canned,
  sweetened condensed milk for the milk and sugar and substitute pre-grated
  but unsweetened coconut.  Use milk instead of coconut water; the flavor
  will just not be quite as good.
  
       Do not think you have done something wrong when you see that the
  coconut and custard have separated.  That is how it is meant to be.  The
  caramel will nearly all have been absorbed by the spongy layer of coconut.
  
       If you are using fresh coconut there will almost certainly be some
  left over.  It will keep perfectly well if frozen.
  
       To test to see if the flan is cooked through, insert the blade of a
  knife or a skewer well into the flan.  The knife should come out clean.
  Take care not to pierce the flan at the bottom or it will spoil the
  appearance of the top when it is unmolded.
  
  From: The Cuisines of Mexico; Diana Kennedy; ISBN 0-06-091561-7 Posted by
  Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: George Liu's Moo Goo Gai Pan
 Categories: Chinese, Poultry
   Servings: 10
 
      4    Chicken breast halves,              8 oz Fresh mushrooms, sliced
           Skinned, boned and sliced           4 lb Chinese white cabbage,
           Salt and pepper, to taste                Chopped
      4 cl Garlic, minced                      2 tb Sugar
      2 c  Water                               4 tb Soy sauce
      1 tb Cornstarch                          6    Scallions, chopped
      5 tb Corn oil                       
 
       In a bowl, toss the sliced chicken with the salt and pepper, garlic
  and cornstarch mixture.  Set aside.
  
       Heat 3 tablespoons of the corn oil in a wok and add the mushrooms,
  cabbage and sugar.  Stir-fry for 2 minutes, then cover and cook for 5
  minutes.  Remove from the wok.
  
       Heat the remaining 2 tablespoons of corn oil in the wok and stir-fry
  the chicken for 2 minutes over high heat.  Add the soy sauce and mix well.
  Cover and cook for about 6 minutes, or until the chicken is cooked through.
  Add the cooked vegetables and the scallions.  Toss everything together for
  about 1 minute.  Serve hot with steamed rice.
  
  Makes 10 servings.
  
       [The Washington Post; Dec 11, 1991] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Sesame Chicken Wings
 Categories: Poultry, Appetizers
   Servings:  8
 
     36    Chicken drumettes (bottom           2 ts Ground coriander
           Part of chicken wing)               3 tb Soy sauce
      2 cl Garlic                              3 tb Fresh lemon juice
      1    Inch fresh ginger, peeled           2 tb Sesame oil
      1    Onion, quartered                    2 tb Sugar
      1 ts Red pepper flakes                 1/2 c  Sesame seeds (approx)
      2 ts Salt                           
 
       Wash the chicken pieces and pat dry.  Place in a bowl.  Combine the
  remaining ingredients except the sesame seeds in a blender and puree. Pour
  the mixture over the chicken and stir to coat all the pieces well.
  Refrigerate for at least 2 hours.
  
       Remove the chicken from the marinade and sprinkle with the sesame
  seeds.  Place under the broiler for 5 to 6 minutes on each side.  Serve
  hot.
  
  Makes 6 to 8 servings as hors d'oeuvres.
  
  From "The Joys of Christmas"; Helen Feingold and Mary Lee Gristani.
  
       [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Polenta Triangles
 Categories: Mexican, Appetizers, Microwave
   Servings:  8
 
      3 c  Cold water                        1/2 c  Whole kernel corn
      1 c  Coarse yellow cornmeal            1/2 c  Red pepper, roasted and
      1    Env. onion soup mix                      Finely chopped
      4 oz Mild chopped green chilies,       1/2 c  Sharp Cheddar cheese,
           Drained (1 can)                          Shredded
 
       Bring the water to a boil in a 3-quart saucepan.  With a wire whisk,
  stir in the cornmeal and onion soup mix.  Simmer uncovered, stirring
  constantly, for 25 minutes, or until thickened.  Stir in the chilies, corn
  and roasted red peppers.
  
       Spread the mixture in a lightly greased 9-inch-square baking pan and
  sprinkle with the cheese.  Let stand for 20 minutes, or until firm.  Cut
  
  MICROWAVE:  Combine the water, cornmeal and onion soup mix in a
  microwave-safe casserole.  Cover and microcook on HIGH (100%) for 20
  minutes, stirring every 5 minutes (mixture will be thick).  Stir in the
  chilies, corn and roasted red peppers.  Spread into pan as above.
  
       [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Cajun Shrimp
 Categories: Cajun, Shellfish, Appetizers
   Servings: 15
 
      1 lb Extra large shrimp, peeled        1/4 ts Salt
      1 tb Fresh lime juice                  1/4 ts Red pepper
    1/2 ts Garlic powder                     1/8 ts Black pepper
    1/2 ts Onion powder                             Lime wedges
    1/4 ts Thyme                          
 
       Toss the shrimp with the lime juice in a bowl.  Mix the garlic powder,
  onion powder, thyme, salt, red pepper and black pepper in a small bowl.
  Sprinkle over the shrimp and toss to coat well.
  
       Spray a large skillet with non-stick cooking spray.  Heat until hot.
   Add the shrimp and cook for 3 minutes, or until the shrimp are pink,
  stiring constantly.  Spoon into a serving dish.  Chill, covered, for 1 hour
  or longer.  Garnish with lime wedges.
  
  Makes 15 servings.
  
  From "Season of Wonder: Christmas 1990".
  
       [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Cayenne Pepper Wafers
 Categories: Appetizers
   Servings: 72
 
    1/2 lb Gruyere cheese, grated              1 ts Salt
      1 c  Unsalted butter, at room        2 1/2 c  Sifted all-purpose flour
           Temperature                         1 c  Chopped walnuts or pecans.
      1 ts Cayenne pepper                 
 
       Heat the oven to 350F.  Cream the cheese and butter.  Sift together
  the cayenne pepper, salt and flour; add gradually to the butter mixture.
  Add the chopped nuts and mix well.  Divide the dough in half and shape into
  logs 1 1/2 inches in diameter.  Wrap well and refrigerate for at least 1
  hour.
  
       Line baking sheets with parchment paper.  With a sharp knife, cut the
  logs into 1/4-inch thick slices.  Place the wafers 1 to 2 inches apart on
  the baking sheets.
  
       Bake for 15 to 20 minutes, until lightly colored.  Cool and store in
  an airtight container.
  
  Makes 6 dozen.
  
       [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Christmas Crab Quesadillas
 Categories: Seafood, Appetizer
   Servings:  8
 
    1/4 lb Butter or margarine,                2 tb Sour cream
           Divided                             1 ts Chopped fresh dill
      1    Whole shallot (or 2 or 3                 Salt, to taste
           Green onion), finely                     Hot pepper flakes, to taste
           Minced                              6    10-inch flour tortillas at
      1 ts Chopped fresh chives                     Room temperature
    1/2 lb Lump crab meat, picked over       3/4 c  Grated Monteray Jack cheese
           To remove shells              

MMMMM----------------------------GARNISHES---------------------------------
    1/2 c  (each) finely chopped red                Salsa
           And green bell peppers                   Quacamole
           Radicchio leaves, 3 per                  Sour cream
           Plate                          
 
  Preheat the oven to 375F.
  
     Reserve 2 tablespoons of the butter.  Place the remaining butter in a
  sauce pan and melt over low heat.  Add the shallots and chives.  Saute
  until translucent.  Remove from the heat and add the crab, sour cream,
  dill, salt and hot pepper flakes.  Mix well.
  
     Spread the crab mixture on one half of each tortilla.  Top with a
  sprinkling of the grated chese.  Fold the tortillas in half and place them
  on a baking sheet.  Brush the tops of the tortillas with the reserved
  butter.
  
     Bake in the preheated oven for about 5 minutes or until the tops are
  golden brown.  Let rest for 5 minutes before cutting into quarters.
  
     Place 3 small radicchio leaves on each plate.  Fill one with sour cream,
  one with quacamole, and one with salsa.  Place three triangles of
  quesadilla on each plate.  Sprinkle with a confetti of chopped green and
  red bell peppers.
  
  Serves 8.
  
     [The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Crab Fritters
 Categories: Seafood, Appetizers
   Servings: 24
 
  1 3/4 c  All-purpose flour                   4 lg Egg whites, divided
  1 1/2 c  Warm water                          3 tb Chopped fresh parsley
      2 tb Vegetable oil                            Salt and pepper, to taste
      2 ts Baking powder                            All-purpose flour, for
    1/8 ts Salt                                     Dredging
      1 lb Crabmeat                                 Vegetable oil,for deep
    3/4 c  Fresh white breadcrums                   Frying

MMMMM---------------------------CURRY SAUCE--------------------------------
  1 1/2 tb Olive oil                           2 tb Orange Juice
      1 sm Garlic clove, minced                1 tb Sugar
      1 ts Curry powder                        1 tb Fresh lemon juice
    1/2 c  Mayonnaise                          1 tb Chutney
    1/2 c  Sour cream                     
 
       Mix the first five ingredients in a medium bowl to blend.  Let the
  bater stand for 1 hour at room temperature.  Mix the crabmeat, bread
  crumbs, two of the egg whites and the parsley in a large bowl.  Season with
  salt and pepper.  Divide the mixture into 24 mounds.  press each mound
  firmly into a ball.  Roll each crabmeat ball in flour; shake off excess.
  Immediately before frying, beat the remaining egg whites in a small bowl to
  stiff peaks.  Fold the egg whites into the batter.
  
       Heat the oil in a deep fryer or heavy saucepan to 360F.  Dip the crab
  balls, one at a time, into the batter, coating completely. Carefully lower
  into the oil.  Repeat with the remaining crab balls, cooking until pale and
  golden brown, about 5 minutes.  Use a slotted spoonto transfer the fritters
  to paper towels and drain.  Serve with Curry Sauce.
  
  Makes 24 fritters.
  
  NOTES:
       Do not overcrowd the fryer or saucepan when making these crab
  fritters.  Make no more than 5 fritters at a time.
       Be certain to slide the fritters gently into the hot oil. Dropping
  them into the oil can can cause a dangerous splash.
       Turn the fritters frequently as they fry, making sure that all sides
  are browned.
  
       Heat the oil in a small heavy skillet over medium heat.  add the
  garlic and saute for 1 minute.  Add the curry powder and stir for 1 minute.
  Transfer the mixture to a blender.  Add all of the remaining ingredients
  and blend until smooth.  Pour into a bowl.
  
       [The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Gingerbread Teddy Bears
 Categories: Cookies
   Servings: 24
 
      1 c  Butter (or margarine)               1 ts Ginger
    2/3 c  Brown sugar                       1/2 ts Ground cloves
    2/3 c  Corn syrup and/or molasses        3/4 ts Baking soda
      4 c  Flour                               1    Egg; lightly beaten
  1 1/2 ts Cinnamon                        1 1/2 ts Vanilla extract
 
    In a saucepan combine butter, brown sugar and corn syrup. Cook and stir
    over medium heat until sugar dissolves. Pour into large mixing bowl; cool
    5 minutes. Sift together flour, cinnamon, ginger, cloves and baking soda.
    Add egg and vanilla to butter mixture; mix well. Add flour mixture; beat
    til well mixed. Divide dough in half, cover and chill 2 hours or
    overnight. For each bear, shape dough into one 1-inch ball, one 3/4-inch
    ball, six 1/2-inch balls and one 1/4-inch ball. On ungreased cookie sheet
    flatten the 1-inch ball to 1/2" thickness for body. Attach the 3/4-inch
    ball for head and flatten to 1/2" thickness. Attach the 1/2-inch balls
  for
    arms, legs and ears. Attach the 1/4-inch ball for nose. Bake at 350
    degrees for 8 to 10 minutes, cool and decorate. I usually make these
    smaller than described here; about 1/2 the size. Also, the ears start to
    look like MOUSE ears if they're not a little smaller than the arms and
    legs. Roll the nose ball to make it more oval in shape and place it on
  the
    LOWER half of the bear's face. These can be decorated with any icing-- I
    use tinted Royal icing made from meringue powder to add eyes, nose and
  bow
    tie to each bear. For Easter, make these into bunnies. Use only light
  corn
    syrup, no molasses. Substitute white sugar for the brown sugar. Omit
    spices and add a bit of almond extract if desired. Make them the same
  way,
    but make two long ears on the top and two cheek-balls instead of the
    nose-ball. Decorate with pastel icings.       Karen Mintzias TCVC49A
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Iowa Corn Casserole
 Categories: Casseroles
   Servings:  8
 
      1 lb Bacon, diced                      1/2 c  Chopped green pepper
      2 c  Bread crumbs                        2 cn Cream style corn
    1/4 c  Minced onion                             (16.5 oz. ea.)
 
  In a skillet, fry the bacon until lightly browned. Remove and set aside.
  Pour 1/8 to 1/4 cup of the bacon drippings over bread crumbs; set aside.
  Discard all but 2 tablespoons of remaining drippings; saute onion and green
  pepper until tender. Stir in corn and bacon. Spoon into a 1 quart baking
  dish; sprinkle with crumbs. Bake at 350 degrees for 20-25 minutes or until
  bubbly and heated through. Yield: 6-8 servings.
  
  SOURCE: *Dorothy Morgan, Cedar falls, IA, Country Magazine, Feb./Mar.93
  POSTED BY: Jim Bodle 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Italian Pot Roast
 Categories: Italian, Beef
   Servings: 10
 
      1    Rump roast (4-5 lbs.)               2    Carrots, sliced
      1 ts Salt                                1    Whole  Onion, studded with
      2 tb Cooking oil                              2 whole cloves
      2 cl Garlic, minced                      1 cn Tomato puree (15 oz.)
    1/2 ts Dried basil                       1/2 c  Water or red wine
      1 tb Dried parsley flakes              1/2 ts Beef bouillon granules
    1/2 ts Pepper                                   Cooked egg noodles
 
  Rub roast with salt. In a dutch oven, brown roast in oil. Add all remaining
  ingredients except noodles. Bring to a boil; reduce heat and simmer,
  covered, about 2-3 hours or until meat is tender. Discard onion. Remove
  roast; cut into slices. Serve over noodles with gravy. Yield: 8-10
  servings.
  
  SOURCE: *Georgie Seidler, Pine Grove, CA, Country Magazine, Feb./Mar.93
  POSTED BY: Jim Bodle 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Cauliflower Au Gratin #2
 Categories: Side dish, Vegetables
   Servings:  6
 
      6 tb Butter or margarine               1/4 ts Salt
      2 cl Garlic, minced                           Pepper to taste
      4 oz Cooked ham, chopped                      Pinch  Cayenne pepper
           Cauliflower, brokem into        1 1/2 c  Shredded Swiss cheese
           Florets                                  (4-6 oz.)
      2 tb All-purpose flour                   2 tb Chopped fresh parsley
  1 1/2 c  Whipping cream                 
 
  Melt butter in a large skillet. Saute garlic and ham for 2 minutes. Add
  cauliflower and cook until crisp-tender. Combine flour and cream; stir into
  skillet and blend well. Add salt, pepper and cayenne pepper. Cook and stir
  until thickened and bubbly; cook and stir 1 minute more. Pour into a 2
  quart baking dish. Sprinkle with cheese. Place under a preheated broiler
  until lightly browned, about 2-4 minutes. Sprinkle with parsley. Serve
  immediately. Yield: 6 servings.
  
  SOURCE: *Jacki Ricci, Ely, NV, Country Magazine, Feb./Mar.93 POSTED BY: Jim
  Bodle 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: German Meatballs #2
 Categories: Pork, Beef
   Servings:  6
 
      1 lb Ground beef                         1    Egg, beaten
    1/2 lb Ground pork                       1/2 c  Milk
    1/2 c  Finely chopped onion                3 tb Vegetable oil
    3/4 c  Fine dry bread crumbs               1 cn Sauerkraut (27 oz.),
      1 tb Snipped fresh parsley                    Undrained
  1 1/2 ts Salt                              1/2 c  Water, optional
    1/8 ts Pepper                              1    Parsley
      1 ts Worcestershire sauce           
 
  In a mixing bowl combine first 10 ingredients; shape into 18 meatballs, 2
  inches each. Heat the oil in a skillet; brown the meatballs. Remove
  meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs.
  Cover and simmer 15-20 minutes or until meatballs are done. Add water if
  necessary. Sprinkle with parsley. Yield: 6 servings.
  
  SOURCE: *Iona Redemer, Calumet, OK, Reminisce Magazine Jan/Feb 93 POSTED
  BY: Jim Bodle 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Mexican Rice #2
 Categories: Mexican, Rice, Beef
   Servings:  4
 
      1 lb Ground beef                     1 1/2 c  Water
      1    (16 oz.) jar salsa                  1 ts Chili powder
      1    (11 oz.) can Mexicorn whole     1 1/2 c  Uncooked instant rice
           Kernel corn with red and            4 oz (1 cup) shredded Monterey
           Green peppers                            Jack cheese
 
  Brown ground beef in large skillet; drain.  Stir in salsa, corn, water and
  chili powder; bing to a boil.  Stir in rice.  Cover; remove from heat. Let
  stand 5 to 7 minutes or until liquid is absorbed.  Fluff mixture with fork;
  sprinkle with cheese.  Cover, let stand 2 to 3 minutes or until cheese is
  melted.  7 (1 cup) servings.
  
  From: Pillsbury, Pasta, Rice & Beans Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Rice Pudding #2
 Categories: Desserts
   Servings:  4
 
    1/4 c  Rice, long grain                  1/2 ts Almond extract
      6 c  Water, boiling                           Nutmeg, to taste (fresh)
      1 qt Milk                              1/2 c  Almonds, blanched, coarsely
      1 ts Salt                                     Ground
      2 tb Butter, melted                      1 c  Heavy cream, whipped
      2 tb Sugar                          
 
  Place rice in a strainer and pour the boiling water over rice. Drain well.
  steep 1 hr., or until all is thick and creamy.  Stir in butter, sugar,
  almonds and extract, nutmeg and almonds. Serve warm or chilled, with
  whipped cream.
  
    Jeff Smith, "The Frugal Gourmet on our Immigrant Ancestors"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: EASY CHICKEN AND DRESSING
 Categories: Chicken
   Servings:  4
 
      1    Chicken                                  Broth
    1/2 cn Water                               1 cn Cream of celery soup
      1 cn Cream of chicken soup               1    Pepperidge Farm corn bread
    1/2 c  Melted butter or chicken                 Stuffing
 
  Contributed to the echo by: Pat Knox Easy Chicken and Dressing Debone
  chicken, cut into bite-size pieces. Mix with soups and water. Put in a 9x13
  inch baking dish. Sprinkle bread stuffing over this mixture. Pour broth or
  butter over it. Bake for 30 minutes at 350 degrees or until stuffing is
  brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: CARMELED PEANUTS
 Categories: Snacks
   Servings:  1
 
      1 lb Peanuts                             1 c  Brown sugar
      1    Egg white                         1/4 ts Salt
      1 ts Cold water                     
 
  Contributed to the echo by: Kathi Crockett Now, I'd better get a recipe in
  here before the troups kick me out. Here's a fun and very easy party recipe
  for candied nuts: CARMELED PEANUTS Beat egg white and water until frothy -
  not stiff. Add peanuts, stir until they are well coated. Combine sugar and
  salt then pour this over the nuts & eggwhite mixture. Bake at 225 on a
  greased, tinfoil lined cookie sheet. Stir every 15 minutes for 1 hour.
  
  This makes a nice, big batch and is delicious. You can also use other nuts.
  I first started doing this because I was always at a loss as to what to do
  with the leftover nuts from Christmas and this certainly takes care of them
  in short order. It's one of those recipes where you can't eat just one.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: CHICKEN CACCIATORIA
 Categories: Italian, Chicken
   Servings:  4
 
      1    Chicken, cut up                    28 cn Tomatoes
      1 cl Garlic, peeled                      8    Pearl onions, peeled
    1/4 c  Flour                               6    Tomato paste
      2 ts Salt                                2 ts Sugar
    1/8 ts Pepper                              1    Bay leaf
    1/4 c  Oil                            
 
  Contributed to the echo by: Ellen Cleary Chicken Cacciatoria Rub chicken
  with garlic. Mince garlic and save. Combine flour, 1 tsp salt, and pepper
  in large paper bag; shake chicken pieces until coated. Heat oil in Dutch
  oven. Brown chicken a few pieces at a time on all sides; drain on absorbent
  paper. Pour off any oil remaining in pan. Return chicken to Dutch oven. Add
  garlic, tomatoes, tomato paste, onions, sugar, 1 tsp salt, and bay leaf.
  Cover. Basting occasionally with sauce in the pan, simmer 1 hour or until
  chicken is tender.
  
  Serves 4
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: CHINESE TUNA STEAKS ON THE GRILL
 Categories: Chinese, Fish
   Servings:  4
 
      1    Tuna steak                          1 tb Water
      1 ts Salt                                1 ts Sugar
      1 ts Finely chopped ginger root          2 tb Peanut oil
    1/4 ts White pepper                        1 tb Peanut oil
      1 ts Cornstarch                          2 ts Finely minced garlic
      2 tb Salted black beans                  1 c  Chicken broth (or fish
      4    Green onions with tops                   Stock)
      2 ts Green chilies                            Spinach or red-leaf lettuce
      1 tb Cornstarch                               Leaves
 
  Contributed to the echo by: Bill Birner
  
  Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both sides of
  fish with mixture and rub 1 tsp. cornstarch on both sides of fish. Cover &
  refrigerate 30 minutes.
  
  Place black beans in bowl and cover with warm water. Stir about 2 minutes.
  Remove and drain. Discard water. Partially pulverize beans. Chinese cooks
  use the back end of their cleaver handle.
  
  Cut 3 of green onions on diagonal into 1 inch pieces, remaining one into
  thin slices (strings).
  
  Remove seeds and membranes from chilies. Cut chilies into very thin slices.
  
  Mix 1 Tbs cornstarch, water and sugar.
  
  [If grilled fish is preferred, grill on charcoal about 4-5 minutes each
  side or 10 minutes per inch of thickness, not too close to coals -
  otherwise fry in wok]
  
  Heat wok until hot & add 2 Tbs oil, tilting to coat sides. Fry fish 2
  minutes or until brown, turning once. Reduce heat to low, cover and simmer
  10 minutes turning after 3 minutes. Uncover & remove from wok.
  
  Bring wok back up to very hot over high heat. Add 1 Tbs oil, tilt & coat.
  Add black beans, chilies, garlic & green onion pieces & stir fry all for 1
  minute. Add broth/stock and heat to boiling. Stir in cornstarch/sugar water
  mixture, stir cooking until thickened. Add fish steaks turning to coat with
  sauce. Heat 2 minutes.
  
  Line platter with spinach/lettuce leaves, place fish on bed and garnish top
  with green onion slivers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: FRUIT BUCKLE
 Categories: Desserts
   Servings:  4
 
    1/4 c  Shortening                        1/2 c  Sugar
      1    Egg                                 1 c  Flour
    1/2 ts Baking powder                     1/2 ts Salt
    1/4 c  Milk                                     Fruit of choice
 
  Contributed to the echo by: Pat Knox Fruit Buckle
  
  Cream together shortening and sugar. Add 1 beaten egg, then sift flour,
  baking powder, and salt to mix. Add flour mixture, alternating with 1/4 cup
  milk to the egg mixture. Pour into greased 8 inch pan. Spread fruit on top
  and sprinkle with crumb topping.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: CRUMB TOPPING FOR FRUIT BUCKLE
 Categories: Desserts
   Servings:  4
 
    1/2 c  Sugar                             1/2 ts Cinnamon
    1/3 c  Flour                             1/4 c  Butter
 
  Contributed to the echo by: Pat Knox Crumb Topping Mix all ingredients
  together of topping with fork until fine crumbles. Put on top of fruit and
  bake at 350 degrees for 25 to 30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: FRUIT COBBLER
 Categories: Desserts
   Servings:  4
 
    3/4    Stick butter                        1 c  Sugar
    3/4 c  Flour                               2 ts Baking powder
    3/4 c  Milk                                2 c  Sweetened fruit
 
  Contributed to the echo by: Pat Knox Fruit Cobbler Melt butter in deep
  casserole dish. Mix sugar, flour, baking powder, and milk together; pour
  over melted butter. Don't stir. On top, pour 2 cups sweetened fruit. Bake
  for 45 minutes to 1 hour at 325 degrees.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: PEACH ICE CREAM
 Categories: Desserts
   Servings:  4
 
      6    Eggs, beaten                             Mashed
      1 cn Eagle Brand milk                         Vanilla flavoring
  1 1/2 c  Sugar                                    Sweet milk
      8    Fresh peaches, peeled and      
 
  Contributed to the echo by: Pat Knox Peach Ice Cream
  
  Beat eggs, add sugar and beat, then add Eagle brand milk. Beat, add mashed
  peaches and flavoring. Pour into freezer containerand finish filling with
  sweet milk; stir real well. Freeze
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: ASPARAGUS WITH RICE
 Categories: Vegetables
   Servings:  4
 
  2 1/4 lb Asparagus                         1/2 ts Meat extract
      1    Onion                                    Salt
    1/4 c  Butter                                   Freshly ground pepper
  1 1/4 c  Arborio rice                             Grated Parmesan cheese
    1/2 c  Dry white wine                      1 tb Butter
      1    Bouillon cube                  
 
  Contributed to the echo by: Vincent Mcguire Asparagus with Rice
  
  Soak and rinse the asparagus. Cut off the tips and put aside. Boil the
  stalks in lightly salted water. When tender, press the stalks through a
  sieve and return the pulp to the cooking water. Keep hot. Finely chop the
  onioin. Melt the butter in a saucepan and gently fry the onion and the
  asperagus tips for a few minutes. Add the rice, mixing and turning with a
  wooden spoon until the grains are coated in the fat. Pour the wine over the
  rice, raise the heat and boil briskly until the wine has evaporated. Dilute
  the bouillon cube and the meat extract in the hot asperagus water. Add a
  little of the liquid to the rice, lower the heat, stir and add more liquid
  as it reduces, until the rice is al dente. Adjust the seasoning if
  necessary, glaze the rice with 1 tbsp butter and add the grated cheese.
  Stir well and serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: RUNZA
 Categories: Italian, Beef
   Servings:  4
 
  1 1/2 lb Hamburger                                Dough
    1/2 x  Cabbage                                  Salt+papper
      1    Onion                                    Cheese (velveeta)
      1    Partially frozen Bread         
 
  Contributed to the echo by: Sukee Bailey Hello, try this for dinner, Keep
  in the Freezer for left overs, and when you want it again.. just heat-up
  with Microwave oven. RUNZA OVEN TEMP. 350-375
  
  Brown hamburger and onion. drain, add cabbage and simmer. Slice bread dough
  and roll out on Floured board. Fill with hamburger + cabbage, put slice of
  cheese pinch tight. Bake till Brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: JEAN CHRETIEN'S TORTIERE
 Categories: Pork
   Servings:  6
 
      1 lb Pork - ground                            Mashed
      1    Onion - minced                           Salt and pepper
      1 ts Poultry seasoning                        Pastry for 1 double-crust
      1    Tomato - small, cooked and               Pie
 
  Contributed to the echo by: Fred Towner Originally from: Calgary Sun -
  Monday, June 18, 1990 Jean Chretien's Tortiere
  
  Combine all ingredients except potato and cover with water. Simmer for
  1-1/2 hours. Drain, reserving the liquid. Add mashed potato to meat. Pour
  into uncooked pie shell. Sprinkle a bit of the liquid over the mixture.
  Cover with pie crust and crimp edges. Cook at 350F for 1/2 hour or until
  crust is golden. Bon appetit!
  
  Servings: 6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: JOHN NUNZIATA'S CHOCOLATE CHEESE CAKE
 Categories: Desserts
   Servings: 10
 
  1 1/2 c  Graham wafer  crumbs                1 c  Sugar
      5 tb Butter - melted                     3 pk Cream cheese - 8-oz.
      2 tb Sugar                              12 pk Chocolate - semisweet,
      2 tb Chocolate - semisweetened,               1-oz. squares
           Grated                              1 c  Sour cream
      3    Eggs                              3/4 c  Butter - melted
      1 ts Vanilla                                  Whipped cream (optional)
 
  Contributed to the echo by: Fred Towner Originally from: Calgary Sun -
  Monday, June 18, 1990 John Nunziata's Chocolate Cheese Cake
  
  Combine first four ingredients and press into the bottom of a 8-inch
  springform pan. Beat eggs and sugar with electric beater until a pale
  mixture. Mix well. Melt chocolate in double boiler. Stir in sour cream,
  butter and vanilla. Add to cheese mixture and stir. Pour batter into pan.
  Bake at 325F for 2 hours or until centre is firm. Cool on wire rack. Remove
  from pan. Chill and serve with whipped cream.
  
  Serves 10.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: PAUL MARTIN'S RHUBARB MERINGUE PIE
 Categories: Pies
   Servings:  6
 
MMMMM------------------------------CRUST-----------------------------------
      1 c  Flour - sifted                      5 tb Cold water
    1/3 c  Shortening                               Salt - pinch

MMMMM-----------------------------FILLING----------------------------------
  2 1/2 c  Rhubarb - cut into 1-inch         1/3 c  Orange juice
           Pieces                                   Orange rind - from one
      3 tb Flour                                    Orange
      1 c  Sugar                               1 tb Butter
      2    Egg yolks                     

MMMMM-----------------------------MERINGUE----------------------------------
      2    Egg whites                        1/2 ts Vanilla
      4 tb Sugar                          
 
  Contributed to the echo by: Fred Towner Originally from: Calgary Sun -
  Monday, June 18, 1990 Here are some more recipes from the Liberal
  leadership hopefulls. Paul Martin's Rhubarb Meringue Pie
  
  To make pastry, sift flour and salt and cut in shortening until mixture
  resembles coarse crumbs. Add water and work with a fork until mixture holds
  together. Wrap in plastic wrap and refrigerate for 10 minutes. Roll pastry
  and fit into a 9-inch pie plate. Prick with a fork and bake at 400F for 10
  minutes.
  
  For filling, sift sugar and flour together and add rhubarb. Cook slowly
  until mixture thickens, stirring constantly. Stir in egg yolk and cook 1
  minute longer. Remove from heat and add orange juice, rind and butter. Cool
  and pour into baked pastry shell.
  
  Meringue: beat egg whites until frothy. Add sugar by the tablespoon,
  beating until stiff. Add vanilla. Spread meringue over the pie and return
  to 350F oven for 10-12 minutes, or until lightly browned.
  
  Servings: 6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SHEILA COPPS' UNITY STEW
 Categories: Stews, Beef
   Servings:  4
 
  1 1/2 lb Beef stew meat                      4    Tomatos - large, cubed
  1 1/2 c  Celery - diced                  1 1/2 ts Salt
  1 1/2 c  Carrots - sliced                         Pepper to taste
      1    Onion - large, sliced         

MMMMM-------------------------BISCUIT TOPPING------------------------------
      2 c  Flour                             1/3 c  Shortening
      4 ts Baking powder                       1 c  Milk or light cream
      1 ts Salt                           
 
  Contributed to the echo by: Fred Towner Originally from: Calgary Sun -
  Monday, June 18, 1990 Sheila Copps' Unity Stew Cook beef in 3 cups of water
  until almost tender. Add vegetables and seasonings. Cook over low heat
  until tender. Turn into baking dish. Make biscuits by combining dry
  ingredients and cutting in shortening until mixture resembles coarse
  crumbs. Make a well in the centre and add the milk all at once. Stir batter
  vigorously until it comes freely from the side of the bowl. Knead lightly
  on a floured board for a few seconds and pat into a thickness of 1/2-inch.
  Cut into 1-1/2 inch biscuits and place biscuits over surface of stew. Bake
  at 450F until biscuits are golden brown.
  
  Serves 4.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: TOM WAPPEL'S STUFFED GREEN PEPPERS
 Categories: Vegetables
   Servings:  6
 
      6    Green peppers - large                    Crumbled
      1 lb Pork - ground                       1 ts Tomato sauce
      1    Egg - lightly beaten                6 ts Tomato juice
    1/2 c  Rice - uncooked                     1 tb Paprika
      1    Onion - small, chopped                   Salt and Pepper
      6    Bacon strips - cooked and                Sugar to taste
 
  Contributed to the echo by: Fred Towner Originally from: Calgary Sun -
  Monday, June 18, 1990 Tom Wappel's Stuffed Green Peppers
  
  Place meat in a bowl and add rice, salt, pepper, bacon bits, onion and
  paprika. Add egg and mix thoroughly. Cut stem end off green peppers and
  remove seeds and ribs. Soften peppers for a minute or two in boiling water,
  then fill with the meat mixture. Place peppers upright in a deep saucepan.
  Combine remaining ingredients and pour over peppers, the liquid should come
  to about 2 inches from the top of the peppers. Add more tomato juice if
  required. Cover and cook slowly for 1-1/2 to 2 hours. Add more sugar or a
  touch of lemon juice to adjust flavor.
  
  Serves 6.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: BONELESS CORNISH HEN W/PORT ORANGE SAUCE
 Categories: Poultry
   Servings:  6
 
      4    Cornish game hens                   1 c  Mandarin orange sections
           (2 lb each)                         2 c  Wild rice mix
           Salt and pepper                     2 c  Orange juice
      1    Peel of 1 orange, thinly            4 ts Brown sugar
           Sliced                                   Cornstarch
      1 ts Lemon juice                         1    Bunch watercress
  1 1/2 oz Orange liqueur (Curacao)       
 
  To prepare hens for stuffing, remove the skin from the backbone area and
  set aside. Cut out the backbone, open the hen and remove all bones except
  the drumsticks. Boil the wild rice until tender, cool and stuff hens. Close
  the hen with drumsticks in the air and use the skin from the backbone to
  wrap the hen so it will stand in the baking pan breast side up. Season hens
  with salt and pepper. Roast at 350F for 45 minutes to 1 hour.
  
  SAUCE: Combine the orange juice, lemon juice and brown sugar in a saucepan
  and bring to a boil. Use cornstarch mixed with a little water to achieve
  desired thickness. Stir in liqueur and peel and keep warm.
  
  Servings: 6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: ORANGE BEEF
 Categories: Chinese, Beef
   Servings:  4
 
    1/2 lb Top round steak, thinly             2 tb Cornstarch
           Sliced (like Brasciole)             2    Egg whites
      2 tb Sherry                              6 tb Peanut oil

MMMMM------------------------------SAUCE-----------------------------------
  1 1/2 c  Beef stock                               Broken into pieces
      2 tb Light soy sauce                     8    Thin slices of orange rind
      1 ts Sugar                                    (orange part only) or more
  1 1/2 tb Cornstarch                               Fresh ground black pepper
      1 ts Red wine vinegar                         To taste
      5    Dried red chile peppers,       
 
  Contributed to the echo by: Stephanie Dicamillo Originally from: Chinese
  co-worker Orange Beef
  
  Whisk together the sherry, cornstarch, and egg whites until the mixture is
  foamy. Add the beef and toss to coat the pieces well. Set aside. Cut meat
  into 2x2-inch pieces. Heat 4 Tbsp. peanut oil in wok. Fry quickly, just
  until crispy and browned, remove to wok rack to drain.
  
  Add remaining 2 Tbsp. peanut oil to wok. Add orange rind and red peppers to
  hot oil in wok. Stir-fry until orange rind begins to darken and aroma from
  oil becomes pleasant. Add remaining ingredients and stir until bubbly (add
  more beef stock if too thick). Add fried beef and toss to coat with sauce.
  Serve at once with steamed white rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: PENNE PASTA W/TOMATOES & CHILE
 Categories: Italian, Pasta
   Servings:  6
 
      4 tb Crushed red chile                   1 tb Grated lemon peel
    1/2 c  Sun-dried tomatoes, cut in          3 cl Garlic, minced
           Slivers                           1/2 c  Olive oil
      1 c  Black olives, cured in oil,         2 tb Oil from the tomatoes
           Pitted and halved                   2 ts Freshly ground black pepper
    1/2 c  Fresh basil, chopped              3/4 lb Parmesan cheese, grated
    1/2 c  Fresh Italian parsley,              1 lb Penne pasta
           Chopped                        
 
  Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole
  Chile Pepper" magazine, Dec. 1989 Penne Pasta with Sun-Dried Tomatoes and
  Chile Combine all ingredients, except the cheese and pasta, and let sit at
  room temperature for a couple of hours to blend the flavors.
  
  Cook the pasta in 4 quarts of boiling salted water until tender but still
  firm - 'al dente'. Drain.
  
  Toss the pasta with the sauce and cheese until well coated and serve.
  
  Serves: 6 Heat Scale: 5
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: CHILE TUNA SEA SHELLS
 Categories: Italian, Pasta
   Servings:  4
 
      6    Green chiles, skinned,              4    Green onions, chopped
           Seeds removed, chopped            1/4 c  Green olives, sliced
      2 tb Prepared chile sauce              1/2 lb Sea shell macaroni
      1 cn White tuna, drained and             1    Avocado, peeled, pit
           Flaked                                   Removed, chopped
    1/4 c  Mayonnaise                          2    Sprigs cilantro, chopped
      2 ts Prepared horseradish sauce     
 
  Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole
  Chile Pepper" magazine, Dec. 1989 Chile Tuna Sea Shells Cook the macaroni
  in 4 quarts of salted water until just done but still firm. Drain and rinse
  in cold water.
  
  Combine all the ingredients, except the avocado and cilantro, and allow to
  sit for 2 hours to blend the flavors. Garnish with the avocado and cilantro
  and serve.
  
  Serves: 4 Heat Scale: 5
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: PORK TENDERLOIN W/APPLE & ONION
 Categories: Pork
   Servings:  8
 
      3 lb Pork tenderloin                     3 tb Olive oil
      2    Granny Smith Apples               3/4 c  Chicken broth
      2 c  Chopped onion                       2 tb Wine vinegar
      8    Garlic cloves,peeled                1 tb Honey
 
  Contributed to the echo by: Janice Norman Originally from: CIS TENDERLOIN
  OF PORK WITH APPLE, ONION, AND GARLIC GRAVY Brown the meat on all sides in
  a skilled. You may use either one 3 pound roast or two 1-1/2 pound roasts.
  Remove the meat and put into a roasting pan with a close fit.
  
  In the pan in which you browned the meat, saute the onions and garlic for 5
  minutes. Add the apples, and continue sauteing for about 2 minutes longer.
  Add the broth, vinegar, honey and stir until mixed. Add salt and pepper to
  taste.
  
  Pour the gravy over the pork, cover with foil, and bake for 1 to 1-1/2
  hours at 325 until the pork is done. Remove pork from pan and let sit for
  10 minutes before carving. Slightly mash the gravy, and serve.
  
  Servings: 8
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: BAKED TOMATOES AND CORN
 Categories: Vegetables, Side dish
   Servings:  6
 
      1 cn (16 oz) tomatoes                    2 tb Chili colorado (or you can
      1 tb Sugar                                    Use any hot sauce - use
           Pinch rosemary                           Less if you like)
           Pinch black pepper                  1 tb Margarine
     16 oz Frozen corn kernels               1/2 ts Salt
      1    Green bell pepper, chopped          2 c  Dry bread crumbs
      2    Onions, chopped                     1 c  Grated cheese
 
  Contributed to the echo by: Leti Labell Baked Tomatoes and Corn
  
  Pour off the liquid from the canned tomatoes. Simmer the tomatoes with the
  sugar and spices for about 5 minutes. Add the corn, green or red pepper,
  onion, chili colorado or chili sauce, margarine, and salt. Cook slowly for
  about 15 minutes.
  
  Spray a casserole dish with non-stick vegetable spray. Place alternate
  layers of vegetable mixture, bread crumbs, and cheese, ending up with a
  layer of cheese. Bake in a 400 degree oven for about 20 minutes, or until
  the top is brown.
  
  Serves 6.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: VENISON ROAST
 Categories: Game
   Servings:  4
 
      3 lb Chunk of venison roast (or          1 c  Fresh mushrooms - sliced
           Roll it if its in steak             2 tb Liquid smoke
           Form)                               3 tb (or more) Worchestershire
      2 c  Onion - Cut up (2 in.                    Sauce
           Pieces)                             3 tb (or more) Soy Sauce
      2 c  Potato - Cut up     "             1/2 c  Beef broth
      1 c  Carrots - cut up     "         
 
  Contributed to the echo by: Bob Lester Assorted Meat herbs (whatever you
  like) Put a LARGE oven cooking bag in an oblong baking pan (so that the bag
  fits inside the pan). To the bag, add the venison. Add all liquids, then
  veggies around the meat. Put the 'shrooms on top of everything else, then
  the spices on top of them. You want to have about 1 inch of liquid in the
  bottom of the bag, so if you need more, add a little water (or white
  wine!).
  
  Seal bag. Poke several small holes in top of bag to let steam escape. Bake
  at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't
  overcook).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: CREOLE PORK CHOPS
 Categories: Pork
   Servings:  6
 
      6    Pork chops                          3 tb Lemon juice
      3 tb Peanut oil                      1 1/2 tb Worcestershire sauce
      2 md Onions, sliced                      1 ts Salt
      2 cl Garlic, minced                    1/4 ts Pepper
    1/4 c  Chopped green pepper                1    Bay leaf
    1/2 c  Dry white wine                      3 c  Hot cooked rice
      1 cn Tomatoes                                 Tabasco sauce to taste
 
  Contributed to the echo by: Pat Knox Creole Pork Chops Brown pork chops on
  both sides in 1-1/2 tablespoons hot oil in skillet; drain chops and discard
  drippings. Add 1-1/2 tablespoons oil. Saute onions and garlic in skillet
  for 3 minutes. Add green pepper. Saute for 1 minute. Add wine. Bring to a
  boil; stirring to deglaze skillet. Return chops to skillet; spoon sauce
  over chops. Add tomatoes, lemon juice, seasonings, and enough water to
  cover chops if necessary. Simmer, lightly covered, for 1 hour or until
  chops are tender, turning occasionally. Remove chops to warming platter.
  Remove bay leaf. Cook sauce over high heat until thickened to desired
  consistency. Spoon over chops. Serve over rice.
  
  Yeild:  6 servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: BASIC WHITE SAUCE W/VARIATIONS
 Categories: Sauces
   Servings:  4
 
      2 tb Butter                              1 c  Milk
      2 tb Flour                                    Salt & pepper to taste
 
  Contributed to the echo by: Merrilyn Vaughan Originally from: Betty
  Crocker's Cookbook BASIC WHITE SAUCE
  
  Blend milk and flour. Add butter [melted]. Mix together. Heat on medium in
  'nuker about one minute. Stir. Repeat till reaches desired thickness.
  
  Variations:
  
  Cheese - add 1/2 c. cheese and either 1/4 tsp. dry mustard or 1/4 tsp.
  spice sauce such as teriyaki or Worcestershire, etc. .
  
  Red - add 3 Tbls. ketsup.
  
  Curry - 1/2 tsp. curry powder.
  
  Cucumber - add 1/2 c. grated or diced 'cukes and pinch of cayenne.
  
  Sea Food - add 1/2 c. cooked. coctail shrimp or chopped other sea food.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: EASY CHEESE SAUCE
 Categories: Sauces, Microwave
   Servings:  1
 
    1/2 lb Velveeta, cubed                   1/4 c  Milk
 
  Contributed to the echo by: Merrilyn Vaughan EASY CHEESE SAUCE Melt
  together. About 2 + 1/2 minutes to 4 minutes on HIGH in 'nuker.
  
  Use with pasta, veggies, or fish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SOUR CREAM SAUCE
 Categories: Sauces
   Servings:  1
 
      2 ts Cornstarch                        1/8 ts Dill
      2 tb Water                                    Salt to taste
    1/2 c  Sour cream                     
 
  Contributed to the echo by: Merrilyn Vaughan Originally from: "Microwave:
  Super Suppers in 30 Minutes", a Globe mini-guide SOUR CREAM SAUCE Mix
  cornstarch and water till no lumps and very smooth [a roux!]. Stir in rest.
  Cook on Medium-high for one minute or till warm and thick. Stir often to
  keep everything in suspension.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: LEMON YOGURT DILL SAUCE
 Categories: Sauces
   Servings:  1
 
      1    Carton lemon yogurt               1/4 ts Dill
      1 ts Cornstarch                               Salt & pepper to taste
 
  Contributed to the echo by: Merrilyn Vaughan Originally from: "Microwave:
  Super Suppers in 30 Minutes", a Globe mini-guide LEMON YOGURT DILL SAUCE
  
  Combine all in 2 cup glass pyrex container. 'Nuke on HIGH for one and 1/2
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: CREAMY ONION-SMOTHERED PORK CHOPS
 Categories: Pork, Microwave
   Servings:  2
 
      4    Tenderloin chops                    1 cn Cream of mushroom soup
      3 tb Flour                               2 ts Beef bouillon
      1 ts Sage                                2 tb A-l sauce
      1    Onion                             1/4 c  Parsley
 
  Contributed to the echo by: Barbara Zack CREAMY ONION-SMOTHERED PORK CHOPS
  Slash edges of pork chops. Combine flour and sage. Dredge chops in flour.
  
  Place in casserole with tenderloin inside. Top with onion. Whisk soup,
  milk, bouillon, steak sauce and remaining flour until smooth. Pour over
  chops, coating all. Cover and microwave at 30% for 15 min. Turn and
  rearrange chops and push beneath sauce. Cover and microwave 15 more min. at
  30%, then let stand for 10 min. Skim off excess fat and serve.
  
  Servings: 2
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: MICROWAVE BROWNIES
 Categories: Dessertsr
   Servings: 16
 
      1    Butter                              2    Eggs
      4 oz (4 sq) unsweetened                1/2 c  Chopped pecans/walnuts
           Chocolate                           1 c  Sugar
    1/2 ts Salt                                1 c  All purpose flour
      6 tb Butter                                   (sifted)
      1 ts Vanilla                           1/2 ts Baking powder
 
  Line an 8 x 8 glass baking dish with buttered wax paper. Break chocolate
  into small pieces and place in a bowl with the butter. Cook in microwave on
  high for 3 minutes, until the chocolate has completely melted. Beat eggs
  and sugar together until creamy. Sift flour with salt and baking powder.
  Stir all ingredients together. Spread mixture evenly into baking dish. Cook
  for 8-1/2 minutes, rotating dish 1/4 of a turn thrice during cooking
  period. Cool brownies in the dish. Remove paper and cut brownies into
  squares.
  
  Servings: 16
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: HERB CROUTONS
 Categories: Breads
   Servings:  1
 
      1 c  Bread cubes (about                       Dash of Herb Seasoning
           1/2-inch cubes)                          Dash Season-All
      2 tb Butter                                   Dash garlic salt
 
  HERB CROUTONS: Toast bread cubes in 300F oven until dry and crisp and
  golden brown. Saute in butter seasoned with Herb seasoning, Season-All, and
  garlic salt. Use in Caesar salad, potato dumplings; spoon on top of soups
  or use as a topping for vegetables and casseroles.
  
  Makes 1 cup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Chicken Piccata
 Categories: Chicken
   Servings:  6
 
      4    Chicken breasts *                   2    Fresh lemons **
    1/2    Cube of butter                      1    Small jar of capers
      4 tb Vegetable oil                            Small amount of salt
      1    Clove garlic, mashed                     Freshly ground pepper
    1/2 c  Chopped Italian parsley        
 
  * boned, skinned and pounded to 1\4" thick ** slice one thinly and squeeze
  the other of its juice
  ===========================================================================
  
     Cut boned, skinned, pounded chicken breasts into eight serving pieces (4
  chicken breasts will serve 6 people as it is better to have some leftover
  than not enough).  Melt butter in non-stick pan.  Add vegetable oil and
  heat till sizzling.  Quickly saute garlic in oil and remove piece of garlic
  before it gets brown or it will taste bitter.  Quickly saute over medium
  high heat the flattened chicken breasts.  Sprinkle with freshly ground
  black pepper and the juice of the one lemon.  (DO NOT SALT NOW.) When you
  turn the chicken breast portions, also place in pan the chopped Italian
  parsley and the thinly sliced lemon and let that saute briefly, too. The
  chicken will only take about a minute or so on each side so make sure
  everything else is ready.  Add drained jar of capers to the pan and swirl
  it in the oil/butter so everything is well coated with the garlic and lemon
  flavor.  Salt sparingly.
  
   To serve, place over a bed of rice, cous cous or fettucine on an oblong
  platter, overlapping portions of chicken piccata and drizzling the
  oil\butter\garlic\parsley and capers down the center of the chicken
  portions.  Yield: 6 servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Turkey Piccata
 Categories: Poultry, Italian
   Servings:  6
 
      1 c  Flour                               9 tb Unsalted butter
           Salt                                1    Lemon
           Freshly ground pepper               3 tb Minced parsley
  1 1/2 lb Turkey cutlets                 
 
  SEASON FLOUR with salt and pepper. Dredge turkey cutlets in seasoned flour.
  Heat a heavy-bottomed skillet. Place 8 tablespoons of butter in skillet and
  when its foam has subsided, add turkey. Saute several minutes on each side
  (depending on the size and thickness of turkey) until done. Remove turkey
  and keep warm.
  
  TO MAKE A SAUCE: Add 1 tablespoon fresh butter to hot pan, then a squeeze
  of fresh lemon juice. Reduce slightly, stirring, over high heat. Season to
  taste and pour over cutlets. Garnish with parsley.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Salsa Con Queso Dip
 Categories: Dips
   Servings:  1
 
      1 lb Velveeta Process Cheese           1/2 c  Pace Thick & Chunky Salsa
           -Spread, cubed                 
 
  Combine ingredients in saucepan. Cook over low heat, stirring frequently,
  just until sauce is smooth. Serve with corn chips, tortilla chips or
  vegetable dippers. Makes about 2 cups.
  
  MICROWAVE OVEN DIRECTIONS:
  
  Combine ingredients in 1-quart microwave-safe bowl. Cook at HIGH 3-4
  minutes or until cheese spread is melted, stirring after each 1-1/2
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Easy Nachos
 Categories: Snacks
   Servings:  1
 
      1 pk Tortilla chips (8 oz)                    -Cheese food (8 oz)
      1 pk Velveeta Shredded Process           8 oz Pace Thick & Chunky Salsa

MMMMM------------------------OPTIONAL GARNISHES-----------------------------
           Sliced ripe olives                       Sliced jalapeno peppers
           Guacamole                                Sour cream
 
  Place tortilla chips on baking sheet; sprinkle with cheese food. Bake at
  350'F. until cheese food melts, 3-4 minutes. Pour ace Thick & Chunky Salsa
  over chips. Garnish as desired.
  
  MICROWAVE OVEN DIRECTIONS:
  
  Microwave a 9" plateful of cheese food-topped chips at HIGH 1 minute or
  until cheese food melts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Huevos Rancheros
 Categories: Breakfast, Snacks
   Servings:  4
 
      1 c  Pace Thick & Chunky Salsa           4    Corn tortillas, warmed or
      8    Eggs                                     -crispy fried
           Butter or margarine            
 
  Heat Pace Thick & Chunky SDalsa in small saucepan. Fry eggs sunny side up
  in butter. Place 2 eggs on each tortilla; top with salsa.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Mexi-Cali Layered Dip
 Categories: Dips
   Servings:  1
 
      1    Ripe avacado, peeled,             3/4 c  Sour cream
           -seeded and mashed                1/2 c  Shredded cheddar cheese
      1 c  Pace Thick & Chunky Salsa                -OR
      1 ts Lemon juice                       1/2 c  Monterey Jack cheese
    1/4 ts Salt                              1/4 c  Thinly sliced ripe olives
    1/2 md Tomato, chopped                
 
  Combine avacado, 2 tablespoons Pace Thick & Chunky Salsa, lemon juice,
  salt; mix well. Stir in tomato. Spoon evenly onto rimmed 9" serving plate
  or into 8" pie plate; cover and chill. To serve, spread sour cream over
  top. Spoon remaining Pace Thick & Chunky Salsa over sour cream; sprinkle
  with cheese and olives. Serve with chips or vegetable dippers. Makes about
  3-1/2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Classic Cream Cheese-Salsa Spread
 Categories: Dips
   Servings:  1
 
      1 pk Regular or light cream                   Pace Thick & Chunky Salsa
           -cheese (8 oz)                           Chopped fresh cilantro (opt)
 
  Place cream cheese on rimmed plate; let stand at room temperature about 30
  minutes to soften. Pour Pace Thick & Chunky Salsa over and around cream
  cheese. Garnish with cilantro, if desired. Serve with vegetable dippers,
  crackers or chips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Easy Cheesy Salsa Dip
 Categories: Dips
   Servings:  1
 
      1 cn Pasteurized process cheese        1/2 c  Pace Thick & Chunky Salsa
           -spread (8 oz)                    1/4 c  Dairy sour cream

MMMMM------------------------OPTIONAL TOPPINGS-----------------------------
           Sliced green onion tops                  Diced red bell peppers
           Chopped cilantro               
 
  Combine cheese spread, Pace Thick & Chunky Salsa and sour cream; mix well.
  Transfer to serving bowl; top as desired. Serve chilled with vegetable
  dippers or unsalted chips. Makes about 1-2/3 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Tostada Grande
 Categories: Main dish
   Servings:  6
 
    1/4 lb Ground beef or pork             1 1/2 c  Shredded cheddar or
      1 cn Whole tomatoes, drained and              -Monterey Jack cheese
           -chopped                            2 c  Shredded lettuce
      1 ts Ground cumin                        1 md Tomato, chopped
    1/4 ts Salt                                1    Ripe avacado, peeled,
     12    Tortillas, 6-8"                          -seeded, sliced
      1 c  Pace Thick & Chunky Salsa      
 
  Brown meat; drain. Stir in tomatoes, cumin and salt; cover and simmer 5
  minutes. Cover bottom and sides of 12" pizza pan with tortillas,
  overlapping attractively. Spread with Pace Thick & Chunky Salsa; top with
  meat mixture. Bake at 350'F. oven 20 minutes. Sprinkle with cheese. Arrange
  lettuce, tomato and avacado over top. Cut into wedges using scissors or
  small knife and serve with additional Pace Thick & Chunky Salsa.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Tex-Mex Tuna Salad
 Categories: Salads
   Servings:  6
 
      2 cn Solid white tuna in water,          1 ts Ground cumin
           -drained and flaked (6.5 oz)             Lettuce leaves
    1/2 c  Sliced ripe olives                       -OR
    1/2 c  Sliced green onions w/tops               Shredded lettuce
    1/2 c  Thinly sliced celery               12    Taco shells
    2/3 c  Pace Picante Sauce                       -OR
    1/2 c  Dairy sour cream                    3 c  Tortilla chips
 
  Combine tuna, olives, green onions and celery in medium bowl. Combine Pace
  Picante Sauce, sour cream and cumin; mix well. Pour over tuna mixture; toss
  lightly. To serve, line taco shells with lettuce leaves; spoon tuna mixture
  into shells. Or, line individual serving plates with shredded lettuce; top
  with tuna mixture and surround with tortilla chips. Drizzle with additional
  Pace Picante Sauce; top with additional sour cream, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Beef Salad Ole
 Categories: Salads
   Servings:  4
 
    3/4 c  Pace Picante Sauce                  1 md Tomato, seeded and diced
      2 tb Olive oil                           1 md Cucumber, cut lengthwise
      2 tb Balsamic vinegar                         -into quarters, seeded and
           -OR                                      -thinly sliced
      1 tb Red wine vinegar                    1 md Red or green bell pepper,
    1/2 ts Dried oregano, crushed                   -or 1/2 each, cut into
      1    Garlic clove, minced                     -short, thin strips
    3/4 lb Deli roast beef, sliced             1 c  Thinly sliced celery
           -1/4" thick, cut into short,        1 c  Short, thin red onion strips
           -thin strips                   
 
  Combine Pace Picante Sauce, oil, vinegar, oregano and garlic; mix well.
  Place beef in plastic bag; pour half of Pace Picante Sauce mixture into
  bag. Close bag securely; chill at least 1 hour or up to 12 hours. Just
  before serving, arrange meat and vegetables on serving platter. Pass
  remaining dressing and serve with additional Pace Picante Sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Crab 'N Avacado Salad
 Categories: Salads
   Servings:  4
 
           Pace Picante Sauce                       -pieces
    1/3 c  Mayonnaise                        1/4 c  Thinly sliced or chopped
           -OR                                      -ripe olives or pimiento-
    1/3 c  Light mayonnaise                         -stuffed green olives, as
      2 tb Tomato paste                             -desired
      2 tb Sugar, or less                      4    Ripe avacados
      1 tb Sweet pickle relish                 2    Hard-cooked eggs, sliced or
      1 lb Crab meat or imitation crab              -cut into wedges (opt)
           -meat, cut into bite-size      
 
  For dressing, in small bowl, comebine 1/3 cup of the Pace Picante Sauce,
  mayonnaise, tomato paste, relish and sugar; mix well. In large bowl combine
  crab meat, olives and 3/4 cup of the dressing; mix gently to avoid breaking
  up crab meat. Cut avacados in half lengthwise; peel and discard pits. Spoon
  additional Pace Picante Sauce onto 4 serving plates; top each with 2
  avacado halves and fill indentations with crab meat mixture. Serve with
  remaining dressing and additional Pace Picante Sauce. Garnish with eggs, if
  desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Quick Picante Salad Toss
 Categories: Salads
   Servings:  6
 
      6 c  Torn romaine lettuce              1/3 c  Bottled Italian dressing
      2 c  Tortilla chips                    1/2 c  Freshly shredded cheddar
           -OR                                      -OR
      2 c  Corn chips                        1/2 c  Freshly shredded Monterey
      2 md Tomatoes, cut into thin                  -Jack
           -wedges                             3    Crisply cooked bacon slices,
    2/3 c  Ripe olive slices                        -crumbled
    1/3 c  Pace Picante Sauce             
 
  Combine lettuce, tortilla chips, tomatoes and olives in large bowl. Combine
  Pace Picante Sauce and dressing in screw-top jar or small bowl; shake to
  mix well. Pour over salad; toss lightly. Sprinkle with cheese and bacon.
  Serve immediately with additional Pace Picante Sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Grill-Side Garden Salad
 Categories: Salads
   Servings:  6
 
      2 md Tomatoes, seeded and chopped      1/3 c  Pace Picante Sauce
      1 md Zucchini, diced                     2 tb Vegetable oil
      1 c  Frozen whole kernel corn,           2 tb Chopped fresh cilantro or
           -thawed                                  -parsley
      1 sm Ripe avacado, peeled, seeded        1 tb Lemon or lime juice
           -and coarsely chopped             3/4 ts Garlic salt
    1/3 c  Thinly sliced green onions        1/4 ts Ground cumin
           -with tops                     
 
  Combine tomatoes, zucchini, corn, avacado and green onions in large bowl.
  Combine remaining ingredients; mix well. Pour over vegetable mixture; mix
  gently. Chill 3-4 hours, occasionally stirring gently. Stir gently and
  serve chilled or at room temperature with additional Pace Picante Sauce.
  
  Makes about 4 cups salad.
  
  NOTE: One cup cooked fresh corn kernels or one can (8.75 oz) whole kernel
  corn, drained, may be substituted for frozen corn.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: San Antonio Chicken Salad
 Categories: Salads
   Servings:  4
 
      2 lg Whole chicken breasts,              2 tb Mayonnaise
           -split, boned and skinned           1    Ripe avacado
    1/2 c  Pace Picante Sauce                  1 c  Sliced celery
    1/2 ts Ground cumin                             Bibb or leaf lettuce leaves
    1/4 ts Salt                                4    Crisply cooked bacon slices,
    1/4 c  Dairy sour cream                         -crumbled
 
  Cut chicken into 1/2" cubes. Combine Pace Picante sauce, cumin and salt in
  10" slikket. Cook chicken in Pace Picante Sauce mixture, stirring
  frequently, until cooked through - about 4 minutes. Transfer contents of
  skillet to mixing bowl; cover and chill thoroughly. To serve, combine
  chicken mixture, sour cream and mayonnaise; mix well. Peel, seed and
  coarsely chop avacado. Add avacado and celery to chicken mixture; mix
  lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve
  with additional Pace Picante Sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Speedy-Spicy Italian Dressing
 Categories: Salads, Dressings
   Servings:  1
 
    1/2 c  Pace Picante Sauce                1/3 c  Bottled Italian Dressing
 
  Combine ingredients; mix well. Serve as a dressing for favorite salads or
  use as a marinade for fresh vegetables, bean salads or cooked shrimp.
  
  Makes about 3/4 cup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Creamy Picante Dressing
 Categories: Salads, Dressings
   Servings:  1
 
    2/3 c  Mayonnaise                        1/3 c  Dairy sour cream
    1/2 c  Pace Picante Sauce                1/2 ts Ground cumin (opt)
 
  Combine ingredients; mix well. Chill. Toss with mixed green salads,
  coleslaw, potato salads or pasta salads or drizzle over sliced tomatoes.
  
  Makes 1-1/2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Hot 'N Spicy Salad Sizzler
 Categories: Salads, Dressings
   Servings:  1
 
      4    Bacon sliced, diced               1/4 c  Red wine vinegar
    1/3 c  Pace Picante Sauce                  2 ts Sugar
 
  Cook bacon in skillet until crisp. Add remaining ingredients and bring to a
  boil, stirring constantly. Drizzle hot dressing over spinach salads or
  sliced tomatoes just before serving.
  
  Makes about 1/2 cup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Texas Island Dressing
 Categories: Salads, Dressings
   Servings:  1
 
      1 c  Mayonnaise                        1/4 c  Tomato paste
           -OR                                 2 tb Sweet pickle relish
      1 c  Light mayonnaise                    1 tb Sugar
    1/2 c  Pace Picante Sauce             
 
  Combine ingredients; mix well. Chill. Toss with green salads or seafood
  salads.
  
  Makes 1-3/4 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Spicy-Sweet Far East Dressing
 Categories: Salads, Dressings
   Servings:  1
 
    1/3 c  Pace Picante Sauce                  1 tb Soy sauce
    1/4 c  Orange marmalade                    1 ts Finely shredded fresh ginger
 
  Combine ingredients; mix well. Toss with mixed green salads.
  
  Makes about 2/3 cup dressing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Hacienda Dressing
 Categories: Salads, Dressings
   Servings:  1
 
    1/2 c  Pace Picante Sauce                       -cucumber or creamy Italian
    1/2 c  Ranch, creamy garlic, creamy             -dressing
 
  Combine ingredients; mix well. Toss with mixed green salads, bean salads or
  pasta salads, or drizzle over sliced tomatoes, cucumbers or avacados.
  
  Makes about 1 cup dressing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Oriental Dressing and Marinade
 Categories: Salads, Dressings
   Servings:  1
 
    1/3 c  Pace Picante Sauce                  2 ts White wine vinegar
      2 tb Vegetable oil                       1 ts Sugar
      2 ts Soy sauce                      
 
  Combine ingredients; mix well. Use as a marinade for crisp-tender cooked
  broccoli, mushrooms or favorite vegetable combinations, or toss with mixed
  green salads.
  
  Makes about 1/2 cup dressing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Classic Pace Con Queso Dip
 Categories: Dips
   Servings:  1
 
      8 oz Pace Picante Sauce                  8 oz Pace Thick & Chunky Salsa
           -OR                                 1 lb Velveeta cheese food, cubed
 
  In a saucepan or microwave-safe bowl, combine Pace and Velveeta cheese
  food. Cook over low heat 10 minutes or microwave at HIGH 5 minutes - just
  until cheese is melted, stirring occasionally. Surround with chips or
  Christmas-colored red and green pepper rings or strips and, if you're so
  inclined, sprinkle the dip with chopped fresh cilantro for flavor and color
  contrast.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: San Antonio Seafood Cocktail
 Categories: Cocktails, Appetizers
   Servings:  1
 
      8 oz Pace Picante Sauce                  8 oz Ketchup
           -OR                                 1    Squeeze of fresh lemon juice
      8 oz Pace Thick & Chunky Salsa      
 
  Combine Pace and ketchup, season with a squeeze of fresh lemon juice,
  transfer to a serving bowl and chill. To serve, place the bowl on a leaf
  lettuce-lined platter and surround with cooked and chilled shrimp, scallops
  or crab meat (real or imitation), or a combination of all three. Serve with
  cocktail picks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Easy Cheesy Artichoke Dip
 Categories: Dips
   Servings:  1
 
      1 cn Artichoke hearts (14 oz)          1/2 c  Pace Thick & Chunky Salsa
    1/2 c  Pace Picante Sauce                3/4 c  Mayonnaise (light or reg)
           -OR                                 1 c  Freshly grated Parmesan
 
  Drain and chop artichoke hearts. Mix with Pace, mayonnaise and Parmesan
  cheese. Spread into a pie plate or ovenproof casserole. Bake at 350'F. for
  20 minutes or until hot. For a festive touch, sprinkle with chopped red
  bell peppers and fresh cilantro. Place on a tray and surround with
  crackers, chips or vegetable dippers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Devilishly Delicious Eggs
 Categories: Appetizers
   Servings:  6
 
      6    Hard-cooked eggs                    2    Crisply cooked bacon slices,
    1/3 c  Pace Picante Sauce                       -crumbled
           -OR                                 1 tb Mayonnaise
    1/3 c  Pace Thick & Chunky Salsa      
 
  Peel and cut eggs in half lengthwise. Mash the yolks and mix with Pace,
  bacon, and mayonnaise. Fill the egg whites with the yolk mixture and chill.
  Garnish with olive slices or small sprigs or parsley or cilantro and serve
  on a lettuce-lined tray.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Three-Layer Deck-The-Halls Dip
 Categories: Dips
   Servings:  1
 
      8 oz Guacamole                                -OR
      8 oz Sour cream                          8 oz Pace Thick & Chunky Salsa
      8 oz Pace Picante Sauce             
 
  In a shallow, clear glass bowl (straight sides are best), layer guacamole,
  sour cream and Pace. Place the bowl on a tray and surround it with chips or
  colorful vegetable dippers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Marinated Shrimp Kabobs
 Categories: Appetizers
   Servings:  1
 
           Shrimp                              8 oz Bottled Italian dressing
      8 oz Pace Picante Sauce             
 
  Cook peeled and deveined shrimp in boiling water just 'til they turn pink
  (watch closely - overcooking makes shrimp tough characters). Drain and
  place in a bowl. Pour Pace and Italian dressing over hot shrimp, mixing
  well. Cover and chill at least 2 or up to 24 hours, stirring occasionally.
  In another bowl, chill crisp-tender cooked broccoli florets and uncooked
  cherry tomatoes in equal parts of Pace Picante Sauce and Italian dressing,
  stirring occasionally. Just before serving, drain and arrange shrimp,
  broccoli florets and tomatoes on short, thin skewers or long cocktail
  picks. Arrange on a lettuce-lined platter to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Spicy-Sweet Treats
 Categories: Appetizers
   Servings:  1
 
      8 oz Pace Picante Sauce                       Cubed turkey breast
      8 oz Honey                                    Cooked shrimp
           Cubed chicken breast                     Smoked sausage slices (1/4")
 
  Simmer Pace and honey in a saucepan until thickened. Add bite-size cubes of
  chicken or turkey breast (plain or smoked), cooked shrimp or smoked sausage
  slices. Heat through and serve in a chafing dish or a shallow dish with
  wooden picks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Potato ala Picante
 Categories: Side dish
   Servings:  6
 
      6 md Baking potatoes, well               3 tb Butter or margarine, melted
           -scrubbed                                Salt to taste
      1 md Onion, cut in half                  1 c  Pace Picante Sauce
           -lengthwise, cut crosswise          1 c  Shredded cheddar cheese,
           -into thin slices                        -as desired
 
  These impressive and easy-to-prepare "pleated" potatoes are an ideal
  accompaniment to all manner of meats, fish and poultry. Thanks to Ruth
  Krening of Fort Morgan, Colorado for sharing her recipe.
  
  Cut potatoes crosswise into 1/8" to 1/4" slices, being careful not to cut
  all the way through so the potato remains intact. Place cut side up in a
  shallow baking dish. Slip onion slices in between cuts in potato, rounded
  side up. Brush or spoon butter evenly over potatoes; sprinkle lightly with
  salt. Bake in preheated oven at 425'F. 1 hour 15 minutes or until fork
  tender. Remove from oven; spoon Pace Picante Sauce evenly over each potato.
  Continue baking 10 minutes. Sprinkle with cheese; return to oven just until
  cheese is melted. Serve with additional Pace Picante Sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Picante Turkey Pie
 Categories: Pies
   Servings:  6
 
      1 lb Ground turkey                       1 sm Green pepper, chopped
    1/2 c  Seasoned bread crumbs               1 tb Olive oil
      1 c  Pace Picante Sauce                  1 cn Tomato paste (6 oz)
      1 ts Oregano leaves, crushed           1/3 c  Sliced ripe olives
      4    Garlic cloves, minced             1/4 c  Grated Parmesan cheese
      1 md Zucchini, thinly sliced             1 c  Shredded mozzarella cheese
      1 c  Thinly sliced mushrooms        
 
  Many thanks to Mary Jane Womack of Merced, California, for this delicious
  one-dish dinner. A real family pleaser, the ground turkey "crust" is filled
  with pizza-flavored vegetables and cheese.
  
  Combine turkey, crumbs, 1/4 cup of the Pace Picante Sauce, 1/4 teaspoon of
  the oregano and 2 cloves garlic in medium bowl; mix well. Press onto bottom
  and sides of 9" pie plate. Bake at 350'F. 20 minutes. While shell is
  baking, cook vegetables and remaining garlic in oil in 10" skillet 5
  minutes, stirring occasionally. Stir in remaining 3/4 cup Pace Picante
  Sauce, tomato paste, olives and remaining 3/4 teaspoon oregano. Simmer 5
  minutes or until thickened. Stir in Parmesan cheese; spoon into baked
  shell. Top with mozzarella cheese; return to oven 10 minutes or until
  cheese is melted. Serve with additional Pace Picante Sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Micro-Quick Quesadilla
 Categories: Main dish
   Servings:  1
 
      1    Tortilla (6-8")                     3 tb Pace Picante Sauce
      3 tb Shredded cheddar                         -OR
           -OR                                 3 tb Pace Thick & Chunky Salsa
      3 tb Shredded Monterey Jack        

MMMMM------------------------OPTIONAL TOPPINGS-----------------------------
           Sliced ripe olives                       Chopped cilantro
           Green onion slices                       Guacamole (opt)
 
  Make the most of your microwave with this quick and easy snack. To cook
  several at one time, increase the cooking time a bit.
  
  Place tortilla on microwave-safe plate or paper plate. Microwave at HIGH 10
  seconds or until just softened. Top with cheese, Pace Picante Sauce and, if
  desired, optional toppings. Fold in half and microwave on HIGH 30 seconds
  or until cheese melts. Let stand a minute or two before serving; cheese
  will be very hot. Top with guacamole, if desired, and serve with additional
  Pace Picante Sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: San Antonio Chicken with Picante Black Bean Sauce
 Categories: Main dish
   Servings:  6
 
      6    Chicken breast halves,                   -and drained
           -boned and skinned                  1 cn Whole kernel corn, drained
      2 ts Ground cumin                      2/3 c  Pace Picante Sauce
      1 ts Garlic salt                       1/2 c  Diced red bell pepper
      1 tb Vegetable oil                       2 tb Chopped cilantro
      1 c  Black beans, canned, rinsed    
 
  Sprinkle both sides of chicken with 1 teaspoon of the cumin and the garlic
  salt. Heat oil in 12" skillet over medium-high heat. Add chicken; cook 3
  minutes. In medium bowl, combine beans, corn, Pace Picante Sauce, red
  pepper and remaining 1 teaspoon cumin. Turn chicken; spoon bean mixture
  evenly over chicken. Reduce heat to medium; cook uncovered 6-7 minutes or
  until chicken is cooked through. Push bean mixture off chicken into
  skillet. Transfer chicken to serving platter, using a slotted spoon; keep
  warm. Cook bean mixture over high heat 2-3 minutes or until thickened,
  stirring frequently; spoon over chicken. Sprinkle with cilantro and serve
  with additional Pace Picante Sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Dip Showmanship
 Categories: Information, Tips, Ideas, Hints
   Servings:  1
 
           No Ingredients                 
 
  To dress up dips in holiday style, serve them with festive flair. Leave
  your serving bowls on the shelf and try one of these fresh ideas.
  
  PARTY-PERFECT PEPPER POTS: Start with a large red, yellow or green pepper.
  Place the pepper on its side and cut a large slice from the top, forming an
  opening that's large enough to dip into easily. Remove the seeds and
  membranes and fill the pepper with your favorite dip.
  
  COLORFUL CABBAGE CUPS: Cut a thin slice off the stem end of a red or green
  cabbage so it will be upright. Using a small, sharp knife, cut a "bowl" in
  the top of the cabbage and tuck in a small glass bowl. Fill the bowl with
  your favorite. Save the cabbage you've removed for coleslaw, or toss it
  into a salad.
  
  BEAUTIFUL BREAD BOWL: Cut a thick slice off the top of a small round loaf
  of bread and hollow out the bread, leaving a 1/2-1" thick shell. Fill the
  bread bowl with your favorite dip. Cut the top slice and the bread you've
  removed from the inside into bite-size cubes to use as dippers. Works great
  with classic Pace Con Queso Dip.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Two-Cheese Picante Smoked Turkey Dip
 Categories: Dips, Snacks
   Servings:  1
 
      1 pk Cream cheese (8 oz)               3/4 c  Smoked turkey, very finely
    3/4 c  Pace Picante Sauce                       -chopped (from the deli)
           -OR                               1/2 c  Sliced green onions w/tops
    3/4 c  Pace Thick & Chunky Salsa         1/4 c  Grated Parmesan cheese
 
  Keep the ingredients for this warm, fast and festive dip on hand for speedy
  snacks and impromptu parties. To prepare combine cream cheese and Pace in a
  small saucepan; stir over low heat until cheese is melted. Add turkey,
  green onions and Parmesan cheese. Heat through, stirring frequently.
  Transfer to a serving dish and sprinkle with additional green onion slices.
  Serve warm with vegetable dippers, thin breadsticks or unsalted chips.
  
  Makes 2-1/2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Light-Style Fiesta Shrimp Dip
 Categories: Dips
   Servings:  1
 
     10 oz Frozen cooked shrimp,             1/3 c  Thinly sliced green onions
           -thawed, rinsed and drained              -with tops
      1 pk Light cream cheese, softened      2/3 c  Pace Picante Sauce
           -(8 oz)                             2 ts Horseradish, as desired
    1/4 c  Light mayonnaise                  3/4 ts Ground cumin
 
  Finely chop shrimp, reserving a few whole shrimp for garnish. Combine cream
  cheese and mayonnaise; mix well. Reserve 1 tablespoon green onions for
  garnish. Stir remaining green onions and remaining ingredients into cream
  cheese mixture; mix well. Spoon into serving bowl. Chill at least 2 hours
  or up to 24 hours. Stir; garnish with reserved shrimp and green onions.
  Serve with assorted vegetable dippers.
  
  Makes about 2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SM  Muffins/Biscuits
 Categories: Sm
   Servings:  6
 
 
            -Recipes for Sandwich Maker
            -VIVIAN THIELE   (NRHF19C)
            -BASIC BISCUIT BAKING MIX
       9 c  Flour; sifted
     1/3 c  Baking Powder; double
            -acting
       1 c  Nonfat Dry Milk plus
       2 tb Nonfat Dry Milk
       4 ts Salt
   1 3/4 c  Vegetable Shortening
  
  Stir baking powder, dry milk and salt into the sifted flour.  Sift all dry
  ingredients together until well mixed. Cut or mix fat into flour mixture
  utnil all particles are thouroughly coated and mixture esembels coarse
  cornmeal. Sotre mix in a jar or can with a tight lid. It can be measured
  into 2 cup amounts and put in plastic bags or jarsd where it will be ready
  for use. It may be stored at room temperature for 6 weeks. Vary the
  liquids: dry milk solids are already in the mix so more milk is not need.
  You can use fruit juice, water or meat broth for the liquid called for in a
  recipe.
  
  The recipes in this Pick-A-pocket book were writted for commercial packaged
  baking mix which has no milk so it is the liquid called for in recipes.
  This mix is a perfect substitte. Just use water where it calls for milk.
  (written out of my cookbook)
  
  Basic biscuits: 2 cups mix, 1/2 cup water. Add water to mix and stir 20-25
  times. Turn out onto a lightly floured surface and knead 10-15 times. Roll
  to 1/2" thickness and cut with a knife to pockets shapes or use biscuit
  cutter to make circles. Place in preheated sm and bake 5 minutes or until
  golden brown.
  
  Sausage biscuits: 2 1/4 cups packaged biscuit baking mix(milk),   8 links
  sausages cooked.
  
  Prepare biscuits according to package directions for rolled biscuits. Knead
  dough, roll out on floured surface and cut 8 circles with a biscuit cutter.
  Lay one sausage in center of each  and wrap dough around, pinching to seal.
  Sausages will stick out the ends. Bake 5 minutes or until golden brown.
  
  Jelly biscuits: flatten unbaked biscuits with heel of your hand. Place 1/2
  teaspoon jelly or preserves in center. Fold over and pinch edges together
  to seal.  Bake 5 minutes or till golden.
  
  Pimento cheese bread: 2 cups packaged biscuit baking mix, 1 egg, beaten;
  1/2 cup grated cheddar; 2/3 cup milk; 2 tablespoon drained dice pimento
  (optional) Mix all ingredients together until soft dough forms. Spoon into
  pockets.  Bake 10 minutes or until golden.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SM Cake Pockets
 Categories: Sm, Desserts
   Servings:  6
 
           -PAMELA BONDURANT CPPP71B           1 tb Margarine;          OR
      4 sl Angel Food Cake; 1" thick          16    Miniature Marshmallows;
           Margarine or Butter;                     -PLUS
           -softened                          16    Chocolate Chips;    OR
           ********FILLINGS********            1 lg Marshmallow;      PLUS
      2 tb Cherry preserves;   OR              1 ts Sugar;            PLUS
      2 tb Peach Preserves;    OR            1/4 ts Cinnamon
    1/4 c  Coconut; mixed with            
 
  Heat sandwich maker as directed.  Brush margarine on top and bottom cooking
  surfaces of sandwich maker.   Assemble cake sandwiches. For the chocolate
  chips and marshmallows, spread margarine on cake, then sprinkle with
  marshmallows and chocolate chips.  For the large marshmallow with sugar and
  cinnamon, cut large marshmallow in half; dip into melted margarine. Place 1
  half on each of two slices cake. Sprinkle with sugar and cinnamon.
  
  Top with remaining cake. Place cake sandwiches side by side on bottom
  cooking surface.  Close lid; latch.  Cook 2 to 3 minutes or until golden
  brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SM Chicken Fajitas
 Categories: Sm, Poultry
   Servings:  6
 
           -VIVIAN THIELE NRHF19C              2    Cloves Garlic; crushed
      1 lb Chicken Breast; boneless          1/2 ts Ginger
           -and skinless                            ********************
           *******Sauce*******                 1 tb Oil
    1/2 c  Soy Sauce                           1 md Onion; sliced
      1 c  Orange Juice                        1    Green pepper; sliced
      1 tb Lemon Juice                         1    Red Pepper; sliced
      1 ts Sugar                              12    Flour Tortillas (6-8 inch)
 
  Cut chicken breasts into strips 1/4" thick. Combine all sauce ingredients
  and pour over chicken strips. Cover and refrigerate overnight. Drain meat
  well and stir fry in oil along with onion and peppers until all pink color
  is gone from chicken pieces and vegetables are crisp-tender. Preheat
  sandwich maker . Trim sides from tortillas to form squares 5 X 5 or 6 X 6
  inches.  Brush outside of each with oil. Lay 4 tortillas on pocket grid
  oiled side down. Spoon chicken mixture into the triangle shaped pockets.
  Top with tortillas, oiled side up. Close lid and cook 3 minutes or until
  tortillas are heated through and sealed. Repeat with remaining ingredients.
  Makes 12 pockets.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SM Whacky Cakes
 Categories: Sm, Desserts
   Servings:  6
 
           -VIVIAN THIELE NRHF19C            1/4 c  Cocoa
  1 1/2 c  Flour                               5 tb Oil
      1 ts Vinegar                           1/2 ts Salt
      1 c  Sugar                               1 c  -Cold Water
      1 ts Vanilla                             1 ts Soda
 
  Beat all ingredients together. Spoon into preheated pockets until each
  level is full. Close and bake about 5 minutes or until cakes spring back
  when touched.  Lift out and bake second batch. makes 12-16 cakes
  
  Strawberry shortcake: 2 1/3 cups packaged baking mix; 3 tablespoons sugar;
  1/2 cup milk; 3 tablespoon margarine melted.  Mix all ingredients together
  in bowl until a soft dough form. Divide dough evenly into ungreased
  pockets. Using a rubber spatula, quickly spread it into the corners. Close
  and bake five minutes or until golden brown. To serve: Slice hot shortcakes
  open with sharp knife. Lay just half in bottom of dessert dish and cover
  with sliced and sweetened strawberries. Top with other half a small spoon
  of berries and whipped cream. recipes makes 8 pockets.
  
  Pineapple inside out cakes: 4 slices canned pineapple (drained crushed may
  be substituted); 3 tablespoons brown sugar; 3 tablespoons melted butter; 8
  slices white bread buttered one side. Drain pineapple slices and cut each
  in half. Combine butter and brown sugar in a small bowl. Lay 4 bread slices
  on grid, buttered side down. Spoon brown sugar mixture onto bread. Lay
  pineapple slices over pockets' indentations. Top with 4 remaining bread
  slices, buttered side up. Close lid and cook 5 minutes or until bread is
  golden brown. Cool slightly before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SM Stir Fry Veg Pockets
 Categories: Sm
   Servings:  6
 
           -VIVIAN THIELE                           Pea Pods
     16 oz Frozen Stir Fry Vegetables          2 tb Oil
           -OR-                                4    Pita Pockets; whole
      4 c  Fresh Vegetables for                     -wheat preferably
           -Stir Fry                                *********SAUCE************
           *****A COMBINATION OF******       1/2 c  Orange Juice
           ***ANY OF THE FOLLOWING****         2 ts Cornstarch
           Broccoli                            2 tb Honey
           Carrots                           1/4 ts Garlic Powder
           Water Chestnuts                     1 tb Vinegar
           Green or Red Peppers              1/4 ts Ground Ginger
           Celery                              1 tb Soy Sauce
           Mushrooms                      
 
  Prepare sauce by combining all ingredients in measuring cup. set aside.
  Heat large skillet or wok on medium high. Add oil.  When oil's hot, add
  vegetables and cook and stir until vegetables are tender but still crisp.
  Do not over cook. Add sauce and cook, stirring constantly until thick. Trim
  sides of pita bread and gently separate each into 2 layers. Brush outside
  of each half with oil if desired. Place 4 halves on grid oiled side down.
  Spoon vegetables on pita over each pocket. Top with remaining bread. Close
  lid and cook 3-5 minutes or until heated through and sealed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SM Parmesan Break-away Rolls
 Categories: Sm, Breads
   Servings:  6
 
 
       1 cn Refrigerated Biscuits
       2 tb Butter
     1/8 ts Garlic Salt
     1/3 c  Parmesan Cheese
  
  Preheat sandwich maker.  Cut each of the 10 biscuits into 4 pieces. Combine
  melted butter and garlic salt in one small dish.  Measure cheese into a
  second dish.  Dip each piece into melted butter and roll in Parmesan
  cheese.  Set aside until all are ready.  Place 5 tiny pieces in each of the
  eight pockets.  Close lid and bake 5 minutes or until biscuits are golden
  brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SM PEACHES AND CREAM TURNOVERS
 Categories: Sm, Pies
   Servings:  2
 
      2    Pie Crust for 9" pies                    -3 oz ea.
      1    Egg                               1/2 c  Powdered Sugar
      2 pk Cream Cheese; room temp.,          20 oz Peach Pie Filling
 
  Preheat sandwich maker.  Prepare pie crust and roll 2 crust about 11" by
  11" folding each for easy handling.  In blender or food processor combine
  egg, cream cheese and powdered sugar until smooth. Open lid and carefully
  lay first square of pie dough over entire surface. With back of spoon, push
  dough down into pockets and spoon pie filling into pockets. Top with the
  cream mixture dividing between 8 pockets. Lay second square of dough over
  filling allowing excess to hang over sides. Lower the top and bake about 10
  minutes or until dough is golden brown. Makes 8 turnovers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SM Pocket Spreads
 Categories: Sm, Spreads
   Servings:  6
 
           -VIVIAN THIELE NRHF19C         
 
  The following recipes are additional spreads that can be used in place of
  butter on the outside of bread/dough when making pockets.
  
  Mayo Spread: 1/4 cup real Mayonnaise; 1/4 tsp. onion powder; 1/4 tsp.
  celery salt.  Stir to combine.  Enough for 8 slices of bread. Mayo spread
  will enhance the flavor of most foods except sweets. Especially good on
  sandwiches with eggs, cheese, ham and seafood or vegetable pockets.
  
  Curried Mayonnaise: 1/4 cup mayonnaise; 1 tsp. mild Indian curry powder.
  Stir to combine - enough for 8 slices of bread.  Curry is a nice flavor
  accompaniment with beef, chicken, lamb, shrimp and vegetables.
  
  Maple butter: 1/4 soft butter or margarine; 1/2 tsp. maple flavoring. Stir
  to combine. Enough for 8 slices. Use maple butter for pockets. Use with
  pork, ham or sweets.
  
  Vanilla butter: 1/4 soft butter or margarine; 1/2 tsp vanilla extract. Stir
  to combine - enough for 8 slices of bread.  Vanilla butter enhances flavor
  and has an enticing aroma while cooking.
  
  Almond Butter: 1/4 soft butter or margarine; 1/4 tsp almond extract. Stir
  to combine - enough for 8 slices bread.  Use with fruit pie filling or
  other sweets.
  
  Herbed butter: 1/4 cup soft butter or margarine; 1/4 tsp herbs (combine
  basil, thyme, rosemary and tarragon).  Stir to combine. Spread on one side
  of 8 bread slices or other bread products used for pockets. This taste
  especially good with meats, cheese and vegetables.
  
  Garlic butter: 1/4 cup soft butter or margarine; 1 clove garlic, crushed.
  Stir to combine.  Enough for 8 bread slices.  Use with any eat or vegetable
  filling.
  
  Honey butter: 1/4 cup soft butter or margarine; 1 tblsp. honey. Stir to
  combine.  This is enough to spread 8 slices of bread. Because the honey
  promotes browning, use this on pockets which only have to brown and heat
  through.  If used on egg sandwiches,etc... the bread may over brown before
  the egg finishes cooking.
  
  Lemon butter: 1/4 cup soft butter or margarine; finely grated rind of 1
  lemon (about 1/2tsp.).  Stir to combine.  This is enough to spread 8 slices
  of bread.  The fresh lemon brings out the flavor of fruit filling and
  seafood fillings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Taffy Apple Dip
 Categories: Appetizers, Fruits, Dips
   Servings:  1
 
MMMMM----------------------LISA CRAWLEY  TSPN00B---------------------------
    3/4 c  Brown sugar                         8 oz Cream cheese; softened
    1/8 ts Powder sugar                        1 ts Vanilla
 
  Process cream cheese with sugars til smooth.  Add vanilla and mix in well.
  Spread on flat glass dish to dip apples slices in. From: Mary Mowrer Note:
  Made for bridge---success! Used Winesaps.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: CHALLAH
 Categories: Breads
   Servings:  2
 
           -New Basic's CB                     2 ts Salt
      2 c  Milk                                6 c  Unbleached, all-purpose
      8 tb (1 stick) sweet butter                   -flour
    1/3 c  Granulated sugar                  1/3 c  Cornmeal
      2    Packages active dry yeast           1 tb Cold water
      4    Eggs, at room temperature                Poppy seeds
 
  This splendid loaf makes wonderful eating straight from the oven and spread
  with butter and honey. We love French toast made with it. If any of this
  bread manages to last long enough to become stale, it makes excellent bread
  crumbs. 2 large loaves
  
  1. Bring milk, 6 tablespoons of the butter, and the sugar to a boil
  together in a medium-size saucepan. Remove from heat, pour into a large
  mixing bowl, and let cool to lukewarm (1050 to 1150F.)
  
  2. Stir yeast into the milk mixture and let stand for 10 minutes.
  
  3. Beat 3 of the eggs well in a small bowl, and stir them and the salt into
  the milk-and-yeast mixture.
  
  4. Stir in 5 cups of the flour, 1 cup at a time, until you achieve a sticky
  dough. Flour a work surface lightly and turn the dough out onto it. Wash
  and dry the bowl.
  
  5. Sprinkle additional flour over the dough and begin kneading, adding more
  flour as necessary, until you have a smooth elastic dough.
  
  6. Smear the reserved 2 tablespoons butter around the inside of the bowl
  and add the ball of dough into the bowl, turning to coat it lightly with
  butter. Cover bowl with a towel and set aside to let dough rise until
  tripled in bulk, 1 1/2 to 2 hours.
  
  7. Turn dough out onto a lightly floured work surface and cut into halves.
  Cut each half into 3 pieces. Roll the pieces out into long "snakes" about
  18 inches long. Braid three of the snakes together into a loaf and tuck the
  ends under. Repeat with remaining snakes.
  
  8. Sprinkle a large baking sheet with the cornmeal, and transfer the loaves
  to the sheet. Leave room between the loaves for them to rise. Cover loaves
  with the towel and let rise until nearly doubled, about 1 hour.
  
  9. Preheat oven to 3500F.
  
  10. Beat the remaining egg and 1 tablespoon cold water together well in a
  small bowl. Brush this egg wash evenly over the loaves. Sprinkle
  immediately with poppy seeds to taste.
  
  11. Set baking sheet on the middle rack of the oven. Bake for 30 to 35
  minutes, or until loaves are golden brown and sound hollow when their
  bottoms are thumped. Cool completely on racks before wrapping.
  
  Challah represents the ceremonial show bread that was placed on the table
  by the priest in the ancient Temple of Jerusalem. There were twelve such
  breads, each representing one of the Israelite tribes. Challah was always
  braided to invest it with special beauty. Each family traditionally places
  two Challahs on the table for the Sabbath meal, representing double
  portions of manna from heaven that fell on the sixth day so that the
  Israelites would not have to collect manna on the seventh day, the day of
  rest.
  
  Source: New Basic's Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Challah French Toast
 Categories: Breakfast, Breads, Jewish
   Servings:  4
 
           -MICHAEL HATALA   (RJHP21A)         1 ts Cinnamon
      6    Eggs                              1/4 ts Salt
    1/2 c  Heavy cream, half-and-half          4 tb To 6 T clarified butter
           -or milk                            8 sl Challah, cut 1-inch thick
 
  Beat the eggs together with cream, half-and-half, or milk. Beat in cinnamon
  and salt. Melt the butter in a large frying pan. Dip the challah slices,
  one at a time, into the egg mixture, making sure that each slice is well
  coated. The challah should absorb a little of the egg mixture but not
  enough to get soggy. Fry each battered challah slice for 2-3 minutes on
  each side until they are golden brown. Don't fry too fast or the inside
  will be wet and gooey. Serve with your favorite jam, maple syrup, honey,
  cinnamon, sugar, or plain. NOTE: Heavy cream really is the best liquid to
  use in this recipe.
  
  SOURCE: MAMA LEAH'S JEWISH KITCHEN
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Mexican Lasagna
 Categories: Meats, Main dish, Mexican, Easy
   Servings:  6
 
  1 1/2 lb Ground chuck                        1 ts Salt
      1 c  Cottage cheese                      1 pk Tortilla chips (10 oz.)
      1    Sm. Onion, chopped                       -crushed
      1 cn Green chiles (sm. can)              1 c  Sout cream
      3 cn Tomato sauce (8 oz. ea.)          1/2 lb Cheddar cheese, grated
      1 cn Slice black olives (sm. can)      1/4 ts Garlic powder
 
          Preheat oven to 350 deg.  Combine sour cream, cottage cheese,
  garlic powder and green chiles and set aside. Brown Meat and onions. Add
  tomato sauce, olives and salt.  Layer in greased cassarole -- tortilla
  chips, matm sour cream mixture and cheese.  Bake 20 -30 min. until hot and
  bubbly.
  
  From Bumgarner Family Recipes Submitted by Mary Bumgarner Jacoby
  
  posted on COOKING echo by Bud Cloyd
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: French Bread Mexi-Melt
 Categories: Sandwiches, Easy, Mexican, Meats, Ground beef
   Servings:  1
 
      1    Loaf of French Bread, split         2    Onions, slice
           - lengthwise                        8 sl American Cheese, halved
      1 lb Ground beef                              - triangles
      1 pk Taco seasoning                      1 cn Tomato sauce
      2    Tomatoes, slice                
 
          Brown beef, add tomato sauce, and taco seasoning. Simmer 5 to 20
  min.  Spread mixture on bread.  Top with layer of sliced tomatos and
  cheese. Bake at 375 for 8 - 12 min. until cheese melts.  Cut into pieces to
  serve.  This can be broiled if you like it crispier.
  
  From the Bumgarner Family Recipes submitted by Veronic Bumgarner Grabner
  
  Posted on COOKING echo by Bud Cloyd
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Chicken Casserole
 Categories: Chicken, Casseroles, Easy
   Servings:  5
 
    1/2 c  Margarine                           1 cn Cream of Mushroom soup
      4    Chicken breasts, cooked and         1 cn Cream of Chicken soup
           -boned                              2 c  Chicken broth
      1 pk Stuffing mix (6 oz.0           
 
  Melt Margarine and combime with stuffing mix and mushroom soup that has
  been diluted with 1 cup of the chicken both.  Place 1/2 of mixture in 9 X
  13 baking dish.  Layer chicken.  Pour mushroom soup that has been diluted
  with other cup of chicken broth over top. Bake at 350 for about 1 hr.
  
  Modifications:  Becky Hurt Coleman uses 8 oz Pepperidge Farm corn bread or
                   Herb Seasoning as a stuffing mix.
  
                  Lida Hendrickson mixes a can of evaporated milk with her
                   soup and Stove Top stuffing mixed with chicken broth.
  
  The Bumgarner Recipes submitted by Lynda Groat
  
  posted on COOKING echo by Bud Cloyd
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Tofu-Chili
 Categories: Tofu, Main dish
   Servings:  6
 
      1 pk Tofu                            1 1/2 ts Chili powder
      2 tb Soy sauce                       1 1/2 ts Cumin, ground
      1 tb A-1 sauce                           1 cn Tomatoes, chopped (1 lb)
      2 tb Oil                                 1 cn Tomato sauce (15 oz)
      1 ts Garlic, minced                      2 cn Kidney beans, red (1 lb)
      1    Onion, chopped                 
 
  Thaw tofu quickly by placing bag in boiling water. Rinse with cool water.
  (This is because tofu that has been frozen and thawed, can be easily
  crumbled.) Take tofu from bag and squeeze to remove excess water. Shred
  tofu into small pieces with fork. In a bowl combine tofu, soy sauce, and
  A-1 sauce. Meanwhile, medium heat a large skillet or a heavy cook-pot. Add
  oil saute' garlic and onion; add chili powder, add cumin. Add tofu mixture
  to seasoned onions in the pot, and mix well. Add chopped tomatoes with
  juice, tomato sauce, and two cans of beans. Cook 15-20 minutes.
  
   From:
   The Best Little Tofu Cookbook from Marjon
   by Marcia Miller
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Gingerbread Cream Pie -- George Washington
 Categories: Desserts
   Servings:  8
 
    1/3 c  Butter                                   FILLING
      1 c  Molasses                            1 tb Gelatine
      1    Egg, unbeaten                     1/4 c  Cold water
  1 1/4 c  Flour                               1 c  Milk
    1/2 ts Soda                                1 c  Sugar
      1 ts Baking powder                         ds Salt
    1/2 ts Salt                                2 tb Corn starch
    1/2 ts Ginger                              1    Egg, well beaten
      1 ts Cinnamon                          1/2 ts Vanilla
    1/4 ts Cloves                            1/2 c  Finely chopped apricots
    1/2 c  Milk                           
 
  CAKE: Cream together butter and molasses; add unbeaten egg; blend well; add
  sifted dry ingredients alternately with milk; beat until smooth.
  
  Pour batter into sprayed 9" round cake pan or springform.  Bake at 350F for
  40 minutes.  When cool, remove from pan; split in half.  Put together with
  the following filling:
  
  FILLING: Soak gelatine in cold water for 10 min. Heat milk to scalding in
  top of double boiler (or med. saucepan set into lge. saucepan). Stir in
  mixture of sugar, salt & corn starch; cook in top of double boiler until
  mixture begins to thicken. Add vanilla and apricot to beaten egg, then add
  to the mixture in the double boiler. When slightly thickened, stir in
  gelatine until dissolved. Chill until mixture jells (around 1 1/4 hour).
  When filling is firm enough, spread between layers of gingerbread. If
  desired, top with whipped topping. Serves 6-8.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Dale-Burgers
 Categories: Sandwiches, Hamburger
   Servings:  6
 
 
  2 lbs. ground beef 1 tsp. cayenne pepper 2 tsp. garlic powder 2 eggs 1/2
  cup bar-b-q sauce (any) 2 tsp. lowry seasoned salt 2 tbsp. wochestershire
  sauce 8
    Hand mix all of the above in large bowl. Make patties and grill!
   * Origin: Rogue's Gallery BBS  Santee, CA  (619) 449-9265 (1:202/327)
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Hoppin' John
 Categories: Vegetables
   Servings:  1
 
    1/8 lb Streaky bacon or salt pork          1    Bay leaf
    1/2 c  Finely chopped celery             1/4 ts Dried hot red pepper flakes
    1/3 c  Diced Carrots                       2 tb Butter
    2/3 c  Finely chopped                    1/4 lb Sharp cheddar cheese
           Onion                                    Salt to taste
     10 oz Black eyed peas                     1 c  Rice
  2 3/4 c  Water, approx.                      1    Ripe tomato
      1    Garlic clove                        1 c  Finely chopped
      6    Sprigs of fresh                          Scallions
           Thyme                          
 
  1.  Put the bacon in a saucepan and cook, stirring often, until crisp. Add
  the carrots, celery, and cook, stirring, about one minute. 2. Add the peas,
  garlic, about 1 1/4 quarts of water, or to barely cover, thyme, bay leaf,
  salt, and red pepper flakes.  Bring to the boil and let simmer, uncovered,
  30-40 minutes, until tender but not mushy. Remove from heat. 3. Put the
  rice in a saucepan and add 1 1/2 cups water and salt to taste. Bring to the
  boil and let set 17 minutes.  Stir in the butter. 4. Cut the unpeeled
  tomato into 1/4 inch cubes; there should be about one cup. 5. Arrange the
  hot rice in the center of a platter.  Spoon the hot pea mixture, including
  liquid, over the rice.  Scatter the cheese over the peas. Place tomato
  cubes around the rice.  Scatter the scallions over the tomatoes. Serve
  immediately.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Down-Home Fried Rice
 Categories: Rice, Oriental
   Servings:  8
 
      3 tb Canola oil                        1/4 c  No-sodium beef broth ****
  1 1/2 c  Onion *                           1/8 lb Cured ham %
      4 x  Ribs celery **                      1 lb Shrimp %%
      2 x  Cloves garlic, finely minced      1/4 lb Snow pea %%%
      1 tb Ginger, finely minced               2 x  Eggs
           Small red bell pepper ***           2 tb Soy sauce
      4 c  Long-grain rice, cooked           1/2 c  Scallions %%%%
 
  * Cut in half and slivered ** Washed and sliced diagonally 1/4" thick ***
  Cored, seeded, and cut in 1/4" dice **** Defatted % Thinly sliced and then
  shredded %% Peeled, deveined, cooked, and cut in half crosswise %%% Lightly
  blanched and cut lengthwise into thin strips %%%% Cleaned and thinly sliced
  
  In large, heavy casserole over medium-low heat, heat canola oil. Add
  onions, celery, garlic, and ginger. Cook, stirring, 5 mins. Add diced red
  pepper; cook 3 mins. Add rice, broth, and ham; cook 2 mins, stirring
  ingredients to mix. Add shrimp and snow peas. Cook 1 min longer. Remove
  from heat.
  
  In bowl, beat eggs and soy sauce together. Push rice to sides of casserole,
  making well in center. Return casserole to medium-low heat; pour egg
  mixture into well. Stir with fork for about 1 min, until eggs are just set.
  Gently fold into rice. Heat through and stir in scallions. Serve
  immediately.
  
  PER SERVING: calories 288, fat 6g, cholesterol 145mg
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Chinese Shrimp Fried Rice
 Categories: Oriental, Shrimp, Rice
   Servings:  6
 
      3 lb Medium shrimp                     1/3 c  Sweet sherry (Oloroso)
      1 tb Unsalted butter                     2 c  Bean sprouts
      2 x  Raw eggs                            2 c  Cooked long grained rice
      2 tb Milk                              1/3 c  Light soy sauce **
      2 tb Sesame oil                          6 x  Green onions, chopped
      1 c  Finely chopped Spanish onion             Vegetable cooking spray
    1/4 ts Fresh grated ginger *                    Salt and pepper, to taste
 
  * or ground ginger ** preferably Kikkoman
  
  Preparation time: 40 mins. Cooking Time: 15 to 20 mins
  
  Rinse, peel and devein shrimp. Coat a 10 to 12" non-stick skillet with
  cooking spray and melt butter over high heat. Make an omelet by adding the
  eggs to the milk and salt and pepper to taste and whisking until fluffy.
  Pour egg mixture into hot skillet and spread evenly. Cook until puffy and
  set. Remove omelet with spatula, place in a plate and chop with a knife and
  fork. Set aside.
  
  Reheat skillet; add sesame oil. Cook Spanish onions on medium heat until
  slightly transparent, about 3 mins. Add shrimp, cook until they turn plump
  and pink, about 3 mins. Then add ginger, sherry, bean sprouts and omelet
  pieces. Cook on low heat and stir frequently so that sprouts are thoroughly
  covered with the wine and ginger. Add the rice and thoroughly stir mixture.
  
  Add soy sauce and continue to toss mixture so that the soy sauce coats all
  the rice. Add green onions and continue to mix thoroughly. Serve
  immediately.
  
  Per serving: 393 calories, 12 grams fat, 384 milligrams cholesterol, 737
  milligrams sodium
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Fried Rice
 Categories: Side dish, Oriental, Rice
   Servings:  4
 
      2 c  Cooked rice                       1/4 c  Finely diced red pepper
      1 tb Cooking oil                       1/2 c  Bean sprouts
      2 tb Sesame oil                        1/2 c  Broccoli florets
    1/4 c  Peas                                3 tb Soy sauce
 
   Prepare rice according to directions and set overnight in the refrigera-
  tor, covered. Place a large skillet over medium heat on the stove, add the
  oils, peas, pepper, sprouts and broccoli. Cook, stirring, for 1 min. Add
  the rice and soy sauce and cook, stirring for another 5 mins. (Cover the
  skillet and add additional time if using frozen rice.) Scoop rice into a
  serving dish and serve immediately.
 
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