MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: TURKEY AND CRANBERRY CHILI
 Categories: Poultry, Main dish, Roberts
   Servings:  4
 
    1/2    Recipe chili base                        -in 1-in cubes
           -(See Separate RECIPE)            1/2 c  Chicken stock
      1 ts Sugar                                    -OR low-sodium chicken broth
      1 tb White vinegar                            Salt; to taste
    1/2 c  Fresh or frozen cranberries        12    Tortillas
      1 lb Boneless turkey breast              1 c  Sour cream
 
  PREPARE OR DEFROST chili base. Combine the sugar and vinegar in a deep
  oven-proof skillet or Dutch oven, bring to a boil and continue to boil
  until the liquid has a syrupy consistency. Add the cranberries and cook 1
  minute longer. Add the turkey, the chili base and the stock. Cover and
  place in the oven. Turn oven to 325F and cook for 1 1/2 hours or until
  turkey falls apart. Remove from oven and, using a fork, mash or shred the
  turkey with the other chili ingredients. Serve with warm tortillas instead
  of bread and pass sour cream on the side.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Angel Hair Pesto Primavera
 Categories: California, Pasta, Vegetarian
   Servings:  8
 
      8 tb Olive oil                       1 1/2 c  Broccoli (tiny florets)
      1 bn Fresh basil                     1 1/2 c  Carrots, julienned
    1/4 c  Pine nuts                       1 1/2 c  Zucchini; julienned
      4    Garlic cloves                   1 1/2 c  Snow peas
           Salt (to taste)                     2 c  Heavy cream
           White pepper (to taste)            32 oz Angel hair pasta
      3 tb Butter                                   - cooked al dente
      2    Shallots; chopped                 1/2 c  Parmesan, freshly grated
      1 tb Fresh basil, chopped           
 
  In a food processor place the olive oil, the bunch of basil, pine nuts, and
  garlic.  Blend the ingredients together until a paste is formed.  Add the
  salt and white pepper, and stir them in.  Set the pesto aside.
  
  In a large skillet place the butter and heat it on medium high until it has
  melted.  Add the shallots, the 1 tablespoon of basil, broccoli, carrots,
  zucchini, and snow peas.  Saute the vegetables for 3 to 4 minutes, or until
  they are cooked al dente.
  
  Add the heavy cream and stir it in.  Bring the ingredients to a boil.  Add
  the cooked pasta and stir it in.  Add the pesto to the angel hair pasta and
  stir it in well.  Season the dish with the salt and the white pepper.
  
  On each of 4 individual serving plates place the pasta.  Sprinkle the
  Parmesan cheese on top.
  
  Source: La Rive Gauche - Palos Verdes Estates, California
          "Southern California Beach Recipe" by Joan and Carl Stromquist
          ISBN: 0-9622807-3-9
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: TUNISIAN EGGPLANT SALAD
 Categories: Salads, Fish, Vegetables
   Servings:  4
 
      1 lb Eggplant                            1 ts Salt
      1 lg Green bell pepper; chopped          1 cn Chunk-style tuna (12 1/2-oz)
      1    Garlic clove; crushed                    - drained
    1/2 c  Olive oil                           1 lg Tomato; seeded and chopped
    1/3 c  Red wine vinegar                         Crisp salad greens
      1 ts Dried oregano; crushed            1/4 c  Crumbled feta cheese
 
  Cut eggplant in 1-inch cubes. Steam over 1/2 cup boiling water 2 to 5
  minutes until eggplant is tender. Drain. Arrange with green pepper in
  2-quart shallow casserole. Combine garlic, oil, vinegar, oregano and salt
  in covered jar. Shake well. Pour over eggplant mixture. Cover and
  refrigerate 1 hour. Drain marinade and reserve for other use. Toss
  marinated vegetables with tuna and tomato. Spoon into salad bowl lined with
  crisp greens. Top with cheese.
  
  (C) 1992 The Los Angeles Times
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: MAKE-AHEAD SAUSAGE SOUFFLE
 Categories: Main dish, Casseroles
   Servings:  4
 
    1/2 lb Hot bulk pork sausage             1/2 ts Salt
      4    Eggs                              1/2 ts Dry mustard
      3 sl White bread; crumbed                1 c  Shredded cheddar cheese
  1 1/2 c  Milk                           
 
  Brown sausage in skillet, stirring to crumble. Drain off fat and set
  sausage aside. Beat eggs until lightly colored. Add bread crumbs, milk,
  salt, dry mustard and sausage. Stir in cheese. Spoon into ungreased 1-quart
  souffle dish. Cover and refrigerate overnight. The next day bake at 325F 1
  hour and 15 minutes, or until knife inserted in center comes out clean.
  Serve immediately.
  
  (C) 1992 The Los Angeles Times
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Shrimp Creole #2
 Categories: Main dish, Shrimp, G.pepper, Celery, Creole
   Servings:  2
 
    3/4 c  Chopped onion                     1/2 c  Water
      1    Clove garlic, pressed or            1    Bay leaf, crushed
           - minced                            1 ts Minced fresh parsley
      1 md Green pepper, finely chopped      1/2 ts Salt
    1/2 c  Finely chopped celery             1/8 ts Cayenne pepper
      2 tb Butter                            1/2 lb Salad shrimp
      1 cn Tomato sauce                             * Serve over bed of rice*
 
  In medium skillet, saute' onion, garlic, green pepper, and celery in
  butter, about 5 minutes, or until tender.  Remove from heat; stir in tomato
  sauce, water, bay leaf, parsley, salt, and pepper.  Add shrimp. Bring
  mixture to a boil; cook covered over medium heat 5 minutes.  Serve over
  fluffy white rice.
  
          Yield: 2 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Sm-Cake Pockets..cppp71b
 Categories: Sm, , desserts
   Servings:  6
 
      4 sl Angel Food Cake; 1" thick           1 tb Margarine; OR
           Margarine or Butter;               16    Miniature Marshmallows;
           -softened                                -PLUS
           ********FILLINGS********           16    Chocolate Chips; OR
      2 tb Cherry preserves; OR                1 lg Marshmallow; PLUS
      2 tb Peach Preserves; OR                 1 ts Sugar; PLUS
    1/4 c  Coconut; mixed with               1/4 ts Cinnamon
 
  Servings:  6
  
  ~PAMELA BONDURANT CPPP71B
  
  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: Frecnch Bread Mexi-Melt
 Categories: Sandwiches, , easy, , mexican, , meats, , ground
   Servings:  1
 
      1    Loaf of French Bread, split              -2 Onions, slice
 
  Servings:  1
  
  ~ 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 lay of slice onions, tomatoes and
  cheese. Bake at 375 for 8 - 12 min. until cheese melts.  Cut inot peices to
  serve.  This can be broiled if you like it crispier.
  
  From the Bumgarner Family Recipes submitted by Veronic Bumgarner Grabner
  (This recipe came from Pam, a girl I work with. My son Teddy loves it.)
  
  Posted on COOKING echo by Bud Cloyd
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Frying Pan Cookies
 Categories: Cookies, , unbaked
   Servings: 36
 
      2    Eggs, unbeaten                  1 1/2 c  Dates, chopped
      1 c  Sugar*                                   Salt
 
  Servings: 36
  
  Cook over a low heat for 10 minutes, stirring constantly.  Remove from
  stove and add 2 cups of Rice Krispies.
  
  Roll in balls and dip in coconut.
  
  *Would recommend from nil to 1/2 c sugar.  Dates, coconut and Rice Krispies
  supply sufficient sweetener in my opinion.
  
  Source:  Dutch Oven Submitted by: Shirley Goos
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Kalamaria Parayemista
 Categories: Greek, , seafood, , main, Dish, , appetizer
   Servings:  6
 
      1 kg Small squid                         1 sm Cinnamon stick
    1/2 c  Corn oil                            2    Cloves
      1 md Onion; finely chopped                    Salt
    1/2 c  Short-grain rice                         Freshly ground black pepper
    1/2 c  Tomato puree                      1/2 c  Dry white wine
    1/4 c  Water                          
 
  Servings:  6
  
  Select squid with hoods about 10-12 cm (4-5 inches) long.
  
  To clean squid, pull off head and attached tentacles.  Cut out eyes and
  beak and discard.  Clean dark skin from head and tentacles by pulling it
  off or rubbing off with a cloth dipped in coarse salt.  Rinse, chop 3 to 4
  into small pieces and keep aside.  Remainder may be stored and fried later.
  
  Clean out hood (body) and remove transparent backbone from inside.  Pull or
  rub off skin.  Rinse well, drain and dry.
  
  Heat 1 tablespoon oil in a pan and gently fry onion until transparent. Stir
  in rice and stir over heat for 2 minutes.  Add tomato puree, water,
  cinnamon stick, cloves, chopped squid, and salt and pepper to taste.  Cover
  and simmer over low heat for 10 minutes or until liquid is absorbed. Remove
  cinnamon stick and cloves.
  
  Fill hoods with rice mixture, packing it in loosely as rice expands and
  hoods contract during cooking.  Close top with wooden cocktail picks or sew
  with strong thread.
  
  Heat remaining oil in a deep pan and fry squid hoods until lightly
  coloured, turning them frequently.  Reduce heat, add wine, cover and simmer
  gently on low heat for 1 hour or until squid is tender.  Add a little water
  to pan if necessary during cooking.  Serve hot or warm as a mezethaki
  (appetizer).
  
  Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1-86302
  069 1
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Kruchiy
 Categories: Ukrainian, , cookies, , desserts
   Servings:  1
 
      1 c  Sour cream                          1 ts Baking powder
     12 lg Egg yolks                                White flour
      1 ts Salt                                     Vegetable oil
      1 c  White granulated sugar                   - for deep frying
      1 ts Vanilla                                  Sugar; for sprinkling
 
  Servings:  1
  
  *(pronounced kroo chi, with the oo like in moon, and i like in fin.)
  
  Combine the first six ingredients. Add enough flour to make a rollable
  dough. Roll flat, 1/2 inch thick. Cut into strips, 1 inch wide and 3-4
  inches long. Tie each strip into a simple knot. Deep fry until golden
  brown. Sprinkle with sugar.
  
  From: csanoy@bcars689.NoSubdomain.NoDomain (Cynthia Sanoy) @Newsgroups:
  rec.food.cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Arkansas Cheescake
 Categories: Dessert, , low-cal, , my, Favorite, , pie
   Servings:  8
 
      1    Egg, seperated                  1 1/2 c  Cottage cheese
    1/2 c  Skim milk                           1 tb Lemon juice
      1 pk Gelatin (envelope)                  1 ts Vanilla
    1/8 ts Salt                                6 tb Lite Coolwhip
      1 tb Equal (no substitute)          
 
  Servings:  8
  
  Take cottage cheese and cream in blender until very SMOOTH <this is the
  hardpart>. Set aside. Put egg yolk in top of double boiler beat well and
  add milk. Add gelatin & salt.  Cook overr boiling water until gelatin
  dissolves and mixture thickens. (about 10 minutes)  Remove from heat, add
  sugar substitute.  Cool.  Add cottage cheese, lemon juice and vanilla to
  cooled mixture. Chill, stirring occasionally, until mixture mounds when
  dropped from a spoon.  Beat egg white until stiff.  Fold egg white and
  cool-whip together into mixture.  Pour into graham crust. Or pour into pie
  plate and top with crumb topping.
  
  Crumb Topping: crush 2 graham crackers fine. Mix with pinch of cinnamon and
  nutmeg.
  
  Calories (without topping or crust): 442 (Whole Pie!) Calories with Keebler
  Graham Crust: 1402 (per serving 175  7 gr fat)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Sweet Little Things
 Categories: My, Favorite, , dessert, , appetizer, , pot
   Servings: 16
 
      2 cn Crescent Rolls                           Juice of 1 lemon
    1/2 c  Sugar                               8 oz Cream cheese
  2 1/2 ts Vanilla (to taste)             
 
  Servings: 16
  
  Mix all except rolls together in bowl. Seperate rolls, and roll them out
  thinner (like pie crust). Place 2 - 3 TB of filling in middle of long edge.
  Fold corners up and roll up remaining flap.  Bake at 350 F until brown
  (10-12 minutes).  These are quick, easy and great for unexpected company.
  They look better if you use clear vanilla.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Mint Julep
 Categories: Beverages, , alcoholic
   Servings:  1
 
      4    Mint sprigs                         2 ts -Water
      1 ts Powdered Sugar                  2 1/2 oz Bourbon Whiskey
 
  Servings:  1
  
  ~Robbie Shelton
  
  Into a sliver mug or a 12 oz. Tom Collins glass put: the mint, powdered
  sugar, and water.  Fill the glass with shaved ice, add the whiskey and stir
  gently until glass is frosted.  Decorate with slice of orange, lemon,
  pineapple and a cherry.  Insert 5 or 6 sprigs of mint on top.  Serve with
  straws.
  
  This recipe is from OLD MR. BOSTON DELUXE BARTENDER'S GUIDE".
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Mint Julep (Southern Style)
 Categories: Beverages, , alcoholic
   Servings:  1
 
      1 ts Powdered Sugar                  2 1/2 oz Bourbon Whiskey
      2 ts -Water                         
 
  Servings:  1
  
  ~Robbie Shelton
  
  Into a silver mug or 12 oz Tom Colling glass, dissolve 1 teaspoon powdered
  sugar with 2 teaspoons of water.  Then fill with finely shaved ice and add
  bourbon whiskey.  Stir until glass is heavily frosted adding more ice if
  necessary.  (Do not hold glass with hand while stirring.)  Decorate with 5
  or 6 sprigs of fresh mint so that the tops are about 2 inches above the rim
  of mug or glass.  Use short straws so that it will be necessary to bury
  nose in mint.  The mint is intended for odor rather than taste.
  
  This recipe is from "OLD MR. BOSTON'S DELUXE BARTENDER'S GUIDE."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Mom's Hot Fudge Pudding (Cake) With Sauce.
 Categories: Mom's, , desserts, , cakes, , chocolate
   Servings:  4
 
      1 c  Flour                             2/3 c  Milk
    1/3 c  Cocoa                                    *Sauce*
    3/4 c  Sugar                             3/4 c  Sugar
      2 ts Baking Powder                       3 tb Cocoa
    1/2 ts Salt                                2 tb Water
    1/4 c  Shortening                          2 c  HOT water
      1    Egg                            
 
  Servings:  4
  
  Preheat to 350F
  
  Sift dry ingrediants in a bowl. Cut in shortening. Add egg & milk. Stir til
  flour is moist. Put batter in 9" cake pan. Mix sauce well, pour over batter
  slowly. Bake for 40 min. Serve with milk or cream (while warm)
  
  h.peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Chicken Tetrazzini
 Categories: Italian, , pasta, , microwave, , poultry
   Servings:  4
 
      1 cn Chicken Gravy *                   1/2 c  Grated Parmesan Cheese
      6 oz Spaghetti; cooked & drained         1 tb Lemon Juice
    1/2 c  Light Cream                     1 1/2 c  Cooked Chicken or Turkey **
    1/4 c  Chopped Red Pepper                  8 oz Fresh Mushrooms; sliced
      2 tb Dry Sherry                     
 
  Servings:  4
  
  * 10-1/2 oz Franco-American ** Cubed In 3 qt microwave casserole, stir
  together chicken gravy, cream, sherry and lemon juice. Cover with lid;
  microwave on HIGH 2 mins or until hot. Stir in mushrooms, spaghetti, red
  pepper and 1/4 cup of the Parmesan cheese. Stir in chicken. Cover;
  microwave on HIGH 7 mins or until heated through, stirring once during
  cooking. Top with remaining cheese. Microwave, uncovered, on HIGH 2 mins.
  Let stand, uncovered, 2 mins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Rigatoni With Sausage
 Categories: Pasta, , sausage, , italian
   Servings:  4
 
      1 lb Italian Sausage *                   2 c  Spaghetti Sauce
    1/4 c  Pepperoncini Peppers **             1 c  Grated Cheese (your choice)
           Clove Garlic; minced              1/4 c  Dry Red Wine or Water
    1/2 c  Olives; quartered                   4 c  Hot Cooked Rigatoni
 
  Servings:  4
  
  * Remove Casing ** Sliced and Drained In 10 qt skillet over medium heat,
  cook sausage until browned, stirring to separate meat. Spoon off fat. Add
  garlic, sauce, wine and peppers. Heat to boiling. Reduce heat to low;
  simmer 5 min, stirring occasionally. Add olives, 1/2 cup cheese and
  rigatoni; toss to coat well. Serve topped with remaining cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Cate's Guacamole-Tomato Cup Salad
 Categories: Salad, , mexican, , tomatoes, , avacados, ,bacon
   Servings:  6
 
      6 md Tomatoes                            1    Bottled wax pepper, chopped
      2    Ripe avacados                            - very fine
      2 ts Lemon juice                       1/2 ts Wax pepper juice
      2 ts Salt                                4    Bacon slices, crisp-cooked
      1 sm Onion, chopped finely                    - and crumbled
      1 cn Green California chiles,                 Bed or lettuce for tomatoes
           - chopped                      
 
  Servings:  6
  
  Fry 4 slices of bacon until crips, drain on paper towel, then crumble
  bacon.
  
  Remove tomato navel, core tomatoes, scoop out inside centers and chop
  finely.
  
  Sprinkle the insides of the tomatoes with 1/2 teaspoon of the salt.  Turn
  the tomatoes upside down on paper towels to drain, then place in
  refrigerator and chill.
  
  Add onion, diced green chilies, lemon juice, and the remaining salt to the
  chopped tomato.  Mix and chill.
  
  When it is time to serve the salad, mash the avacado mixture and stir into
  the tomato mixture.  Do not allow to stand, or the avacaos will darken.
  
  Place the tomatoes on the bed of lettuce.  Fill tomatoes with guacamole,
  and top them with the crumbled bacon.
  
  Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Fish: Salmon With Pistachio-Basil Butter
 Categories: Main dish, , salmon, , fish, , pistachio, ,basil
   Servings:  6
 
    1/4 c  Pistachios (about 1 ounce)               - temperature
     10 lg Fresh basil leaves or 1/4           1 ts Lime juice
           - cup parsley and 2 tsp.            6 oz 1-1/2-inch-thick
           - dried basil, crumbled                  - salmon fillets
      1    Garlic clove                      1/2    Dry white wine
    1/2 c  (1 stick) butter, room         
 
  Servings:  6
  
  Additional fresh basil - leaves (optional)
  
  Process pistachios, 10 basil leaves and garlic clove in processor until
  finely chopped.  Add 1/2 cup butter and 1 teaspoon lime juice and process
  until incorporated into mixture.  Season to taste with salt and pepper.
  Transfer butter mixture to small bowl.  Refrigerated until well chilled
  (Pistachio butter can be prepared up to 4 days ahead.)
  
  Preheat oven to 400-degrees F.  Butter 9x13-inch baking dish.  Place salmon
  fillets in dish in single layer.  Pour white wine over.  Season salmon with
  salt and pepper.  Bake salmon until almost opaque on top, about 10 minutes.
  Place 2 tablespoons pistachio butter atop each salmon piece. Continue
  baking until salmon fillets are just opaque in center, about 5 minutes.
  Garnish with basil if desired and serve immediately.
  
  Serves six.
  
  Shared by Cate Vanicek.
  
  SOURCE: Bon Appetit magazine, January 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Soup: Creme Of Vegetable Soup - Le Cellier Restaurant
 Categories: Soups, , vegetable, , c., Stock, , w.
   Servings:  6
 
  1 1/2 qt Chicken stock                     3/4 c  Minced leek
    3/4 c  (1-1/2 sticks) butter             3/4 c  Minced zucchini
    3/4 c  Diced onion                         1    Clove garlice
  1 1/2 c  Diced potato                    1 1/2 ts Sugar, or to taste
    3/4 c  Peeled diced tomato                      Sald and freshly ground
    3/4 c  Diced carrot                             - pepper to taste
    3/4 c  Green beans                       1/2 c  Heavy cream
    3/4 c  Broccoli, coarsely chopped     
 
  Servings:  6
  
  Melt butter in large stockpot over medium heat.  Add onion and saute' 1 to
  2 minutes.  Reduce heat to low and add remaining ingredients except stock,
  cream and parsley.  Cook unti vegetables are soft but not brown, about
  20-25 minutes.
  
  Add stock and bring to boil over medium high heat.  Reduce heat and simmer
  about 10 minutes.  Cook slightly.
  
  Transfer to blender of processor in batches and puree to smooth.  Taste and
  adjust seasonng.  Return to stockpot, place over medium heat and gradually
  stir in cream.  Heat through but do not boil.  Garnish with parsley.
  
  From Le Cellier Restaurant, Santa Montica, California. Recipe shared by
  Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Tortellini Vegetable Filling
 Categories: Pasta, , roberts
   Servings:  1
 
      4 c  Assorted vegetables                 2 md Onions; roughly diced
           - cooked or uncooked,               6 tb Flour
           - fresh or frozen,                  1 c  Milk
           - Such as: Artichoke hearts,        1    Egg
           - Asparagus, Eggplant,            1/2 ts Salt; or as desired
           - Mushrooms, Broccoli             1/2 ts Ground white pepper
           - or Cauliflower                    1 ts Fresh rosemary leaves; -OR-
      2 c  Cooked spinach; chopped           1/2 ts -Dried rosemary
      2 tb Olive oil                      
 
  Servings:  1
  
  DEFROST VEGETABLES, if necessary. Roughly chop them into 1/4-inch pieces
  and set aside on a plate. Heat the oil in a large skillet over medium heat,
  add the onion and cook, stirring, for 5 minutes. Decrease heat to low and
  add the vegetables. If using uncooked ones, cover and cook for 10 minutes.
  If using cooked ones, cook uncovered for 5 minutes. Stir in the flour and
  add the milk. Cook, stirring, another 2 minutes or until mixture thickens.
  Add the salt and pepper. Remove the skillet from the heat, add the egg,
  salt, pepper and rosemary and scrape the mixture into a bowl to cool.
  Stuffing can be stored, covered, in the refrigerator for up to 7 days. To
  freeze, place 1-cup amounts of stuffing in airtight freezer bags or
  containers, label and place in freezer for up to 3 months.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Potato: Grandma Vanicek's Czechoslovakian Potato Dumplings
 Categories: Potatoes, , side, Dish, , czech, , butter
   Servings:  1
 
      6 md Potatoes                        1 1/2 ts Salt
      1    Egg yolk                          1/2    All-purpose flour
 
  Servings:  1
  
  These are *not* fluffy dumplings as in chicken and dumplings.  They are a
  "sturdy" potato dumpling served as a side dish to meat, and usually with a
  sweet sauerkraut/carraway/honey dish as the vegetable.
  
  *                       *                       *
  
  Boil peeled potatoes in small quantity of water.  Drain potatoes
  thoroughly.  Rice potatoes through hand held masher/ricer.  Let potatoes
  cool.  On floured board, gradually add flour working mixture into dough
  with hands.  Shape potato mixture into a long roll and cut into 10 slices.
  Drop dumplings into boiling water and boil gently about 5 minutes.
  
  Drain dumplings on paper towel.  The dumplings are fully cooked after the
  boiling process, but traditionally, Czechoslovakians then melt butter in a
  heavy frying pan, and fry the dumplings until they are lightly browned on
  all sides.
  
  SOURCE: Grandma Vanicek's Czechoslovakian recipes; shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Fish: Shrimp Creole
 Categories: Main dish, , shrimp, , g.pepper, , celery, ,creole
   Servings:  2
 
    3/4 c  Chopped onion                     1/2 c  Water
      1    Clove garlic, pressed or            1    Bay leaf, crushed
           - minced                            1 ts Minced fresh parsley
      1 md Green pepper, finely chopped      1/2 ts Salt
    1/2 c  Finely chopped celery             1/8 ts Cayenne pepper
      2 tb Butter                            1/2 lb Salad shrimp
      1 cn Tomato sauce                             * Serve over bed of rice*
 
  Servings:  2
  
  In medium skillet, saute' onion, garlic, green pepper, and celery in
  butter, about 5 minutes, or until tender.  Remove from heat; stir in tomato
  sauce, water, bay leaf, parsley, salt, and pepper.  Add shrimp. Bring
  mixture to a boil; cook covered over medium heat 5 minutes.  Serve over
  fluffy white rice.
  
  Yield: 2 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Mayo Spread
 Categories: Spreads
   Servings:  8
 
MMMMM---------------------------MAYO SPREAD--------------------------------
    1/4 c  Real Mayonnaise                   1/4 ts Celery salt.
    1/4 ts Onion powder                   
 
    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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Curried Mayonnaise Spread
 Categories: Spreads
   Servings:  8
 
    1/4 c  Mayonnaise                          1 ts 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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Maple butter Spread
 Categories: Spreads
   Servings:  8
 
    1/4 c  Soft butter or margarine          1/2 ts Maple flavoring
 
  Stir to combine. Enough for 8 slices. Use maple butter for pockets. Use
  with pork, ham or sweets.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Vanilla butter Spread
 Categories: Spreads
   Servings:  8
 
    1/4 c  Soft butter or margarine          1/2 ts Vanilla extract
 
  Stir to combine - enough for 8 slices of bread.  Vanilla butter enhances
  flavor and has an enticing aroma while cooking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Almond Butter Spread
 Categories: Spreads
   Servings:  8
 
    1/4 c  Soft butter or margarine          1/4 ts Almond extract
 
  Stir to combine - enough for 8 slices bread.  Use with fruit pie filling or
  other sweets.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Herbed butter Spread
 Categories: Spreads
   Servings:  8
 
    1/4 c  Soft butter or margarine          1/4 ts 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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Garlic butter Spread
 Categories: Spreads
   Servings:  8
 
    1/4 c  Soft butter or margarine            1 cl Garlic, crushed
 
  Stir to combine.  Enough for 8 bread slices.  Use with any eat or vegetable
  filling.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Honey butter Spread
 Categories: Spreads
   Servings:  8
 
    1/4 c  Soft butter or margarine            1 tb 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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Lemon butter Spread
 Categories: Spreads
   Servings:  8
 
    1/4 c  Soft butter or margarine          1/2 ts Finely grated lemon rind
 
  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: Tyropites
 Categories: Greek, Appetizers
   Servings: 60
 
    1/2 lb Ricotta or cream cheese           1/2 ts Grated nutmeg (or more)
    1/2 lb Feta cheese; crumbled               1 c  Butter; melted
      2    Eggs; lightly beaten                3 tb Butter; melted
      1 tb All-purpose flour                   1 lb Commercial filo sheets
      1 pn -Salt (optional)               
 
  In a bowl combine the cheeses, eggs, flour, salt (unless the feta is very
  salty) nutmeg, and 3 tablespoons butter.  Cover the bowl and chill several
  hours or overnight, removing from the refrigerator an hour before using.
  Cut the filo into thirds (3 x 11 inches).  Pile up the filo, covering it
  with waxed paper and a damp towel.  Take out one sheet at a time and keep
  the rest covered.  Butter the filo, one sheet at a time, using a pastry
  brush and the 1 cup melted butter.  Place 1 teaspoon of the filling 1 inch
  from the end nearest you.  Fold the filo back over the filling so the
  bottom edge meets the left edge, forming a right angle. Continue folding
  back at right angles to make the triangular shape. Bake in a moderate oven
  (350 degrees) for 20 to 25 minutes or until golden and crisp, turning once.
  Serve hot. Note: Tyropites may be stacked upright in cardboard boxes and
  frozen. When ready to bake, separate while still frozen, spread on baking
  sheets, and bake as directed above, allowing an additional 10 minutes
  baking time.
  
  Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New
  York. Source: Karen Mintzias - I-Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Soupa Avgolemono ( Greek Egg-lemon Soup)
 Categories: Soups, Greek
   Servings:  6
 
      2 qt Chicken broth; strained             2    Lemons; (juice only)
    1/2 c  Raw long grain white rice                -Salt
      2    Whole eggs or egg yolks        
 
  Bring the broth to a full boil in a soup kettle.  Gradually add the rice,
  stirring constantly until the broth boils again.  Reduce the heat, cover,
  and simmer until the rice is just tender, not mushy, 12 to 14 minutes.
  Remove from the heat and keep warm while preparing avgolemono. Beat the
  eggs for 2 minutes.  Continue to beat, gradually add the lemon juice.
  Slowly add some of the hot broth to the egg-lemon mixture, beating
  steadily.  Stir the mixture into the soup and cook over minimum heat,
  without boiling, until the soup thickens to coat a spoon.  Taste for salt,
  and keep warm over hot water until ready to serve.  Pass the pepper mill at
  the table for additional zest.
     (If desired, bite-sized pieces of cooked chicken may be added to soup
  before adding the rice).
  
  Source: "The Food of Greece" by Vilma Liacouras Chantiles; Avenel Books,
  New York, via Karen Mintzias I-Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Spanahorizo
 Categories: Greek, Vegetables, Rice
   Servings:  4
 
    1/2 c  Olive oil                           1 c  Tomatoes, chopped
      1 bn Parsley; chopped fine             1/8 ts -Salt
      1 lg Yellow onion; chopped fine        1/8 ts -Pepper
      1 tb Garlic, finely choppped             2 bn Spinach; stems removed,
      3 c  -Water                                   - chopped
      2 tb Tomato paste                        1 c  White rice, uncooked
 
  In a large saucepan place the oil and heat it on medium high until it is
  hot.  Add the parsley, onions, and garlic.  Saute the ingredients for 3 to
  4 minutes, or until the onions are translucent.
  
  Add the water and bring it to a boil.
  
  Add the tomato paste, chopped tomatoes, salt, and pepper.  Mix the
  ingredients together thoroughly so that everything is well combined.
  
  Add the spinach and rice.  Simmer the ingredients for 30 minutes on low
  heat, or until the rice is done.
  
  Source: Papadakis Taverna - San Pedro, California California Beach Recipe -
  by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias,
  I-Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Greek Patates
 Categories: Greek, Vegetables
   Servings:  6
 
      3 lb White potatoes                    1/2 ts Dry oregano
    1/2 c  Chopped yellow onions             1/2 ts Basil
    1/4 c  Finely minced garlic                1 c  Fresh lemon juice
    1/2 ts -Salt                             1/2 c  Vegetable oil
    1/2 ts -Pepper                                  -Water (as needed)
 
  Preheat the oven to 400 F.
  
  In a large baking pan place the peeled and quartered potatoes (add enough
  potatoes so that they fill the pan up, 3/4-inch from the top). Sprinkle on
  the onions, garlic, salt, pepper, oregano, basil, lemon juice, and
  vegetable oil. Add enough water so that the potatoes are just covered. Stir
  the ingredients together very thoroughly so that everything is well mixed.
  
  Bake the potato mixture for 45 minutes. Carefully stir the ingredients
  together so that they are re-mixed. Bake the potatoes for another 45
  minutes, or until they are tender. Remove the potatoes with a slotted
  spoon.
  
  Serves 6 to 8
  
  Source: Papadakis Taverna - San Pedro, California California Beach Recipe -
  by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias,
  I-Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Makaronia
 Categories: Greek, Pasta
   Servings:  4
 
    1/2 lb Sweet butter                    1 1/2 lb Spaghetti; cooked al dente
    1/4 lb Mizithra (or Feta); grated         16    Jumbo Calamata olives *
 
  *Note: Olive meat should be shaved from the pits.
  
  In a large saucepan place the butter and heat it on medium until it has
  melted.  Add the cheese and stir it in.
  
  Add the pasta and toss it in so that it is well coated with the butter and
  cheese.  Add the shaved olives and toss them in well.
  
  Source: Papadakis Taverna - San Pedro, California California Beach Recipe -
  by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Papadakis Stuffed Grape Leaves
 Categories: Greek, Appetizers
   Servings:  8
 
  1 1/2 lb Ground lamb                       1/2 c  Olive oil
      1 lg Yellow onion; chopped fine        1/2 ts Oregano
      1 bn Parsley; chopped                  1/2 ts -Salt
      1 bn Fresh mint; chopped               1/2 ts -Pepper
      1 c  Pine nuts                           1    Jar grape leaves *
    1/2 c  Fresh lemon juice                        -Water (as needed)
 
  *Note: Grape leaves should be washed and stems removed.
  
  In a large bowl place the lamb, onions, parsley, mint, pine nuts, lemon
  juice, olive oil, oregano, salt, and pepper.  Mix the ingredients together
  with your hands so that they are well combined.
  
  Lay a grape leaf out flat.  Place approximately 3 ounces of the lamb
  mixture in the center of the grape leaf.  Fold over the stem end.  Fold
  over the two sides.  Roll up the grape leaf so that the mixture is
  completely encased.  Repeat this process until all of the meat mixture is
  used.
  
  Preheat the oven to 350 F.  Line the bottom of a large baking dish with
  approximately 10 grape leaves.  Place the stuffed grape leaves in the dish
  so that they are tightly packed.  Cover the stuffed graped leaves with
  water and bake them for 1 hour.
  
  Source: Papadakis Taverna - San Pedro, California California Beach Recipe -
  by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias,
  I-Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Revithia Soupa (chick Pea Soup)
 Categories: Greek, Soups
   Servings:  6
 
      1 c  Dried chick peas                    1 tb Olive oil
      6 c  -Cold water                         1 ts Salt
      2    Onions,thinly sliced           
 
  	   Lemon juice or wine vinegar
  
  1. Wash and soak chick p[eas overnight in water to cover. The next day,
  rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and
  add the chick peas. 2. Remove the froth, then add the onion and olive oil.
  Simmer until tender, about one to two hours. Add salt at the end and hot
  water (not cold), if needed to make more stock. 3. Serve hot with lemon
  juice or vinegar. Makes six servings.
  
  Nutritional analysis per serving: 80 calories, 3 grams protein, 2 grams
  fat, 12 grams carbohydrates. via Karen Mintzias, I-Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Anginares Tarama
 Categories: Greek, Appetizers, Vegetables
   Servings:  6
 
      6 sm Fresh globe artichokes              2 lg Juicy lemons
  1 1/2 oz Tarama; rinsed if necessary         1 c  Fruity olive oil
           -=OR=-                                   Salt
      2 oz -Smoked skinned cod's roe                Freshly ground white pepper
      1 tb Finely grated onion pulp       
 
  To clean the artichokes, cut off the stems flush with the base, remove any
  tough, unsightly outer leaves and cut off the top one-third of the flower
  bud itself.  Force the leaves open a little, and rinse under cold water,
  with a squeeze of lemon or a splash of vinegar to prevent discoloring.
  
  Place the artichokes upside-down in a pot large enough to hold them all in
  one layer and pour in boiling water to come one-fourth of the way up the
  sides.  Salt and simmer 15-40 minutes, depending on their age and size -
  until the heart is just tender when pricked with a fork.  Drain and refresh
  them under cold water; drain again and chill.
  
  Beat the tarama or smoked cod's roe with the grated onion.  You can do this
  easily in a food processor.  Finely grate the zest of one lemon and beat
  in, with 2 teaspoons boiling water.
  
  Squeeze the juice of both lemons.  Alternately dribble in lemon juice and
  olive oil, beating each addition in before adding the next, as though
  making mayonnaise - it may not need all the oil.  If you are doing this by
  hand, it take perseverence and elbow grease to make it nice and light.
  Taste and season with pepper.  Open the artichokes and remove the inner,
  soft leaves and then the hairy choke.  Spoon tarama into the cup of leaves.
  
  Source: Recipes from a Greek Island - by Susie Jacobs
          ISBN: 0-671-74531-X
          Courtesy of Karen Mintzias
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Green Beans Braised With Mint & Potatoes
 Categories: Greek, Vegetables
   Servings:  4
 
      3 tb Olive oil & margarine, mixed        1 tb Chopped fresh parsley, opt.
      1 c  Tomato juice or sauce               2 md Potatoes; peeled
      1 lb Fresh green beans                        Salt & freshly ground pepper
           - trimmed, cut                           Chopped fresh mint
 
  Heat the fat in an enameled pan and mix in the tomato juice or sauce.  Add
  the green beans and parsley to the pan with enough water to almost cover.
  Tuck the potato slices in between, partially cover the pan, and simmer for
  25 minutes, the stir and season with salt, pepper, and 2 tablespoons
  chopped mint.  Cook uncovered until the beans and potatoes are fork tender,
  about 10 more minutes.  If the sauce has not thickened, pour it into a
  small pan, and boil down to one cup, then combine with the beans and
  potatoes in a warm serving bowl.  Sprinkle with a little additional fresh
  mint and serve warm.  Excellent with grilled chops, fish or egg dish, but
  equally good as a main course with cheese.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York. via Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Stifado
 Categories: Greek, Meats
   Servings:  4
 
    1/4 c  Olive oil                       2 1/2 tb Chopped fresh thyme *
  1 1/2 lb Boneless beef chuck             2 1/2 tb Chopped fresh rosemary *
           - cut into 1-1/2" cubes         2 1/2 tb Chopped fresh oregano *
      2 tb All-purpose flour                   1    Bay leaf; crumbled
     12 oz Sm. white boiling onions            1 ts Ground cumin
           - Peeled                            2 c  Dry red wine
      1 lb Tomatoes,peeled,seeded,chopd      1/2 lb Feta cheese, crumbled
      3    Garlic cloves; minced                    Salt & freshly ground pepper
 
  * 1 teaspoon dried herbs may be used instead of fresh.
  
  Preheat over to 350 F.  Heat oil in heavy 4- to 5-quart Dutch oven over
  medium high heat.  Toss beef with flour in large bowl. Add beef to pan in
  batches and cook until brown, stirring occasionally, about 3 minutes per
  batch.   Transfer browned beef to bowl.  Add onions to pan and cook until
  light brown, stirring frequently, about 5 minutes.  Add tomatoes, garlic,
  herbs and cumin to pan.  Stir in wine and bring to a boil.  Cover and bake
  in oven until beef is tender, about 2 hours.  (Can be prepared 1 day ahead.
  Cover and refrigerate.  Rewarm to 350 F oven before continuing.)
  
  Stir feta into stew.  Return to oven and continue baking until cheese is
  heated through, about 10 minutes.  Season with salt and pepper and serve.
  
  Source: (Takis Taverna, Corfu)  "Bon Appetit" February 1990.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Fakes Xithati ( Sour Lentil Soup)
 Categories: Greek, Soups
   Servings:  6
 
    1/2 l  Brown lentils                     1/2 dl Cold water
      2 l  Water                               1 tb Flour
    1/4 l  Finely chopped spring onions      1/2 dl Vinegar (or to taste)
      1    Garlic clove (opt.); crushed             Salt
    1/2 dl Finely chopped coriander *               Freshly ground black pepper
    3/4 dl Olive oil                      
 
  *Note: Finely chopped parsley may be substituted for coriander leaves.
  
  Wash lentils in several changes of cold water, or place in a sieve and run
  water through them.  Drain.
  
  Put lentils in a large pot with 8 cups water, spring onion, garlic if used,
  oil and coriander or parsley (or a combination of the two if preferred).
  Bring to the boil, cover pan and simmer on low heat for 1 hour or until
  lentils are soft.
  
  Put water and flour in a screw top jar, seal and shake until thoroughly
  combined.  This prevents lumps forming.  Pour this gradually into boiling
  soup, stirring constantly, until thickened slightly.  Add vinegar and salt
  and pepper to taste.  Return to the boil, boil gently for 5 minutes, then
  serve hot.
  
  From: "The Complete Middle East Cookbook" by Tess Mallos
        ISBN: 1 86302 069 1
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Lamb Baked In Paper
 Categories: Greek, Meats
   Servings:  6
 
      1    Leg of lamb *                       2    Garlic cloves
      2 oz Feta or Kasseri (or more)           2    Lemons, juice only
      1 ts Thyme                               1 tb Salt
      1 ts Spearmint flakes                         Pepper to taste
      1 ts Oregano                        
 
  *Note: Lamb shanks may be substituted for leg of lamb.
  
  Wipe meat with damp cloth. Make incisions with small sharp knife on all
  sides of leg or shanks. Insert pieces of garlic clove and cheese. Rub with
  lemon juice. Sprinkle with herbs, salt and pepper. Wrap securely in heavy
  paper twice. Use greaseproof paper such as cooking parchment or oil brown
  paper. (do not use aluminum foil. It prevents browning.) Tie with string.
  Bake a leg for 2 1/2 hours in 350 F oven. Bake 2 hours if using shanks.
  
  From: "The Complete Greek Cookbook" by Theresa Karas Yianilos. Avenel
  Books, New York.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Fassoulada ( Greek Bean Soup )
 Categories: Greek, Soups, Meatless
   Servings:  8
 
      1 lb Dried navy beans                    1 c  Chopped, drained tomatoes
      2    Onions; chopped                     1    Bay leaf
      2    Celery stalks with leaves           2    Sprigs fresh mint or thyme
           - chopped                                Salt & freshly ground pepper
      2    Carrots; scraped & diced          1/3 c  Olive oil
      4    Sprigs fresh parsley;chopped   
 
  Wash beans and soak overnight in cold water.  The next day, in a soup
  kettle, bring the beans to a boil in the soaking water.  Skim off the foam,
  then add the remaining ingredients, cover, and simmer gently until the
  beans are tender, about 3 hours.  Serve hot.
  
  Note: Less frequently, the soup is pureed through a sieve.  Also, you may
  add the herbs during the last hour or so of cooking, if you wish.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Spanakopita Peloponnisos
 Categories: Greek, Appetizers, Main dish, Meatless
   Servings:  8
 
      1 kg Spinach                             3 ts Ground nutmeg
      1 md Onion; chopped                           Salt
      1    Leek; chopped                            Freshly ground black pepper
      1 c  Chopped spring onions               8    Fillo pastry sheets
    1/3 c  Olive oil                                Olive oil or butter
    1/2 c  Chopped parsley                
 
  Serves 6-10 Oven temperature: 180 C (350 F) Cooking time: 50 minutes
  
  Wash spinach well and cut off any coarse stems.  Chop coarsely and put into
  a large pan. Cover and place over heat for 7-8 minutes shaking pan now and
  then or turning spinach with a fork.  Heat just long enough to wilt spinach
  so that juices can run out freely.  Drain well in a colander, pressing
  occasionally with a spoon.
  
  Gently fry the onion in olive oil for 10 minutes, add chopped leek and
  spring onions and fry gently for further 5 minutes until transparent.
  
  Place well-drained spinach in a mixing bowl and add oil and onion mixture,
  herbs and nutmeg.  Blend thoroughly, adding salt and pepper to taste.
  
  Place a sheet of fillo pastry on work surface and brush lightly with olive
  oil.  Top with 3 more sheets of pastry, brushing each with oil.  Brush top
  layer lightly with oil and place half the spinach mixture along the length
  of the pastry towards one edge and leaving 4 cm (1-1/2-inches) clear on one
  side.  Fold bottom edge of pastry over filling, roll once, fold in sides
  then roll up.  Place a hand at each end of roll and push it in gently like
  a concertina.  Repeat with remaining pastry and filling.
  
  Place rolls in an oiled baking dish leaving space between rolls.  Brush
  tops lightly with oil and bake in a moderate oven for 30 minutes until
  golden.  Serve hot cut in portions.
  
  From: "The Complete Middle East Cookbook" by Tess Mallos.
        ISBN: 1 86302 069 1
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Soutzoukakia Smyrneika (ground Meat Sausages, Smryna Style
 Categories: Greek, Meats
   Servings: 20
 
      4 tb Butter; melted                           - soaked in water, and
      1 lb Tomatoes; peeled                         - squeezed dry
      1 ts Granulated sugar                    1 ts Ground cumin
           Salt & freshly ground pepper        1    Egg; lightly beaten
      3    Garlic cloves; crushed              2 ts Parsley; minced
    1/4 c  Dry white wine                      1 ts Salt; (or more to taste)
      1 sm Bay leaf                            1 pn Freshly ground pepper
      1 lb Lean ground beef                         Oil for frying
      2 sl Bread; crusts removed,         
 
  Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of
  garlic, wine, and bay leaf in a saucepan.  Simmer for 30 minutes, then
  strain through a fine sieve or food mill.  Meanwhile, combine the remaining
  ingredients in a large bowl and knead thoroughly.  (The mixture should not
  be stiff.)  Pinch off pieces a little larger than a  walnut and shape with
  the hands into elongated egg shapes about 1 x 3 inches. Fry them lightly on
  all sides in hot oil and then drain on paper towels, or arrange them on a
  baking dish and bake in a 375 degree oven for 20 minutes, turning once.
  Drop the soutzoukia in sauce and simmer for 15 minutes. Serve with a
  steaming grain dish and fresh, cooked vegetables or salad.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New
  York.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Bakaliaro Tiganito ( Fried Salt-cod )
 Categories: Greek, Fish
   Servings:  6
 
  1 1/2 lb Dried salt cod                      1 pn Salt
  1 1/4 c  All-purpose flour                 1/4 ts Baking powder
    2/3 c  Cold water                               Vegetable oil for frying
 
  Cut the cod into 4-inch sections.  Place in a glass or earthenware bowl,
  cover with cold water, and soak overnight.  The next day, drain and discard
  the water.  Put the cod in a pot and cover with cold water.  Bring to a
  boil, then remove from the heat and lift out the cod with a slotted spoon.
  Remove the bones and the black skin.
  
  In a medium bowl, combine the flour, water, salt, and baking powder to make
  a thin batter.  Dip the cod in batter and fry in hot oil (about 1/2 inch
  deep) on both sides, then lower heat and cook until tender, turning once
  again.  Serve hot, with skordalia, which is cold or room temperature.
  
  Note: If the cod is excessively salty, change water 2 or 3 times during the
  soaking period.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Skordalia
 Categories: Greek, Sauces
   Servings:  6
 
      4 md Potatoes                          1/3 c  White vinegar*
      6    Cloves garlic (or more!)            1 pn Salt
    1/2 c  Olive oil                      
 
  *Note-- Lemon juice may be substituted for part of the white vinegar. Peel
  potatoes, boil, then mash.  Let cool. In blender or food processor, process
  the garlic with a bit of the oil til almost paste-like. Transfer to
  electric mixer bowl.  Add potatoes, beating until mixture resembles a
  paste. Gradually add remaining olive oil and vinegar/lemon juice, beating
  thoroughly until well absorbed.  Add salt, taste for seasoning, and beat
  until the sauce is very thick and smooth, adding more vinegar if necessary.
  Cover and refrigerate until ready to serve.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York via Karen Mintzias.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Astakos Plaki - Lobster In Tomato Sauce With Saffron Rice
 Categories: Greek, Fish
   Servings:  4
 
      2    Lobsters (about 2 lbs each)         4    Sun-dried tomatoes (in oil)
           - (live, or recently dead)               - pounded to a paste
     25    Saffron strands; soaked in        1/2 c  White wine
    1/4 c  Hot water                         1/4 c  Orange juice
    1/4 lb Finely chopped onion                1    Bay leaf
      1 md Leek; washed, finely chopped             Salt & freshly ground Pepper
      8 tb Fruity olive oil                  1/2 c  Finely chopped Fennel
      3    Garlic cloves; minced             1/2 c  Minced flat-leaf Parsley
      1 lb Tomatoes; skinned, seeded,          1 tb Finely chopped fresh Mint
           - and finely chopped                     Saffron Rice
 
  If you have live lobsters, plunge them into a pan of boiling water for 1
  minute, then into cold water.
  
  To prepare the lobsters, break off the claws and crack them open with a
  hammer.  Cut off the tip of the tail (with the fins), then sever the tail
  where it joins the head with a heavy knife.  Cut the tail into rings,
  slicing through the shell between the ribs.
  
  Split the head open lengthwise with a hard blow of a knife and remove and
  discard the gritty stomach sac.  Pour the coral (if any) and the green
  matter (which is the liver) into a stainer over a bowl, sprinkle with salt
  and pepper, and reserve.  Put the saffron to soak.
  
  In a heavy-bottomed pan big-enough to contain the lobsters and sauce, fry
  the onion and leek gently in 3 tablespoons olive oil until translucent. Add
  the garlic, chopped tomatoes, tomato paste and liquid, wine, orange juice,
  and bay leaf.  Season and simmer, covered, for 15 minutes.
  
  Add the fennel, parsley, mint, saffron and liquid, and lobster tail pieces
  and claws with their shells (but not the legs) and simmer, covered, for 10
  minutes.
  
  In the meantime push the coral and liver of the lobster through the
  strainer and beat the pure with the remaining olive oil.  When the lobster
  has simmered for 10 minutes, ladle out about 1 cup sauce and beat this into
  the coral pure.  Pour this back into the pot, stir, and simmer for another
  10 minutes.  Serve with saffron rice.
  
  Source: Recipes from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Souvlaki With Tzaziki
 Categories: Greek, Meats, My
   Servings:  1
 
MMMMM-----------------------------SOUVLAKI----------------------------------
      2 lb Lamb shoulder;-OR-                  2 ts Lemon rind;long strips up to
           -Sirloin tip;cut in 1 1/2"               -3 tsp
           -chunks                           1/4 c  Olive oil
      2 c  Red wine;dry                             -Sweet peppers and cherry
      2    Garlic cloves; minced                    -tomatoes as needed
      1 ts Oregano;dried                 

MMMMM-----------------------------TZAZIKI----------------------------------
      2 c  Yogurt;pain                         2    Garlic cloves;minced
    1/2    Cucumber;English,peeled &           3 tb Olive oil
           -grated                             1 ts -salt
 
  "Begin preparing the tzazik a few hours before serving. The flavours need
  time to blend. Marinate the meat overnight to absorb the wine and garlic."
  
  Souvlaki: Place the meat in a large bowl. Pour in the wine and sprinkle
  minced garlic and oregano. Imbed the lemon strips among the cubes of meat
  and drizzle with olive oil. Cover tightly with plastic wrap and refrigerate
  12 hours or overnight. Shake or stir the mixture several times during the
  marination period.
    About 30 minutes before serving, drain off and discard the marinade.
  Thread the chunks of meat onto long skewers, brushing with a little olive
  oil. (We usually BBQ the peppers and tomatoes on separate skewers but it's
  really up to the chef.)
    Over medium coals, barbeque the souvlaki until it's done the way you like
  it. Serve on a bed of rice and pass the tzaziki to sppon on top. SERVES 4-6
  
  Tzaziki: Line a colander or sieve with cheesecloth (or gauze) and set it
  over a bowl. Pour in the yogurt and allow it to drip for an hour or so.
  After the yogurt has drained, combine it, in a small bowl, with the
  cucumber and the garlic. Cover the bowl tightly with plastic wrap and
  refrigerate until just before serving. While the meat is BBQing, drizzle
  the olive oil over the surface, and without stirring, sprinkle on the salt.
  It needs no mixing - your guest will do that when they dollop it onto their
  souvlaki. MAKES: About 3 cups
  
  Source: Pat, Effie and Alex Stroutzas, of Alex's Cheeses, vendors, South
  Market, St. Lawrence Market, Toronto, Canada. (The town of York got its
  first market in operation 1803, the St Lawrence Hall was erected in 1849).
  _The St. Lawrence Market Cookbook_ by Anita Stewart.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Taramosalata
 Categories: Greek, Appetizers
   Servings:  8
 
      3 sl French or Italian bread;-OR-        1    Lemon's juice (or more)
      2 md -Potatoes, boiled & peeled          2 tb Vinegar
      5 oz Tarama (fish roe)                   1 tb Water (more if necessary)
      1 c  Olive oil                         1/2    Onion, (optional); grated
 
  Soak the tarama in warm water a few minutes, then rinse and drain. If using
  bread slices, discard crusts, soak bread in water, then squeeze dry. Using
  an electric blender or electric mixer (or old-fashioned mortar and pestle),
  thoroughly blend the bread or potatoes and the tarama. Add the olive oil as
  slowly as possible, blending at medium speed, plus a little water if the
  mixture forms peaks. Add the grated onion, if desired, then whip at high
  speed for a few minutes.
  
  Note: The flavor may be mitigated to suit taste by adding more bread or
  potato; a too-salty taste may be adjusted by dropping in a few tablespoons
  of sour cream while blending. Leftover taramasalata can be stored in a
  covered jar in the refrigerator for 7 to 10 days.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, NY.
  via Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Youvarlakia
 Categories: Greek, Meats, Main dish
   Servings:  5
 
      1 lb Ground beef                         2 tb Finely chopped fresh mint
    1/4 lb Onion; grated                     1/2 ts Freshly ground black pepper
      3    Garlic cloves; minced                    Salt
    1/2 ts Oregano                           1/4 c  Long-grain rice
      1 ts Ground cumin                        4 tb Fruity olive oil
      2 tb Minced flat-leaf parsley      

MMMMM---------------------------TOMATO SAUCE--------------------------------
    1/2 c  Finely chopped onion                     Salt
      4    Garlic cloves; minced                    Freshly ground black pepper
    1/2 ts Freshly ground cinnamon           1/2 c  Herb broth or water
      1 tb Honey                               2 tb Minced flat-leaf parsley
      2 lb Tomatoes                            2 tb Finely chopped fresh mint
           - skinned, seeded & chopped         1 tb Finely chopped fresh basil
 
  Put the ground beef in a bowl with the grated onion, garlic, oregano,
  cumin, parsley, mint, and pepper and add salt.  Rinse, then scald the rice
  by pouring boiling water over it in a bowl; leave to soak for 5 minutes.
  Drain, add to the beef, and mix all ingredients well.  Form small sausage
  shapes.
  
  Heat the oil in a large skillet and fry the meatballs until brown.  Drain
  on paper towels.
  
  Add the onion to the oil remaining in the pan and fry over gentle heat
  until translucent.  Add the garlic, cinnamon, and honey and stir until
  carmelized.  Add the chopped tomato, season, and simmer for about 15
  minutes until the sauce has reduced.  Add the herb broth and the meatballs.
  Cover and simmer for 30 minutes.  Sprinkle with chopped herbs.
  
  Source: Recipes from a Greek Island - by Susie Jacobs
          ISBN: 0-671-74531-X
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Marinated Lemon Chicken
 Categories: Greek, Poultry
   Servings:  8
 
      2 c  Greek virgin olive oil              2    Lemons; juiced
      8 lg Chicken breasts                     2 tb Fresh oregano; chopped
           - (skin & bones removed)          1/8 ts White pepper
      6    Garlic cloves; crushed              4 oz Feta cheese; cut in 8 slices
 
  In a large pan place the olive oil.  Add the chicken breasts and coat them
  well with the oil.
  
  Spread the garlic on both sides of the chicken.
  
  Sprinkle the lemon juice over the chicken.
  
  Sprinkle on the oregano and white pepper.
  
  Cover the pan and place it in the refrigerator.  Marinate the chicken for
  24 hours.
  
  Charbroil the chicken for 5 to 6 minutes on each side, or until it is done.
  Brush the chicken with the marinade the entire time that you are cooking
  it.
  
  Place the broiled chicken on a large serving platter.  Put a piece of feta
  cheese on top of each chicken breast.
  
  Source: Papadakis Taverna - San Pedro, California California Beach Recipe -
  by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias,
  I-Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Stuffed Chicken, Cyprus Style
 Categories: Greek, Poultry
   Servings:  6
 
      1    Roasting chicken                         Salt
      3 tb Vegetable oil or butter             1 ts Ground cinnamon
    1/2 c  Blanched, slivered almonds          1 pn Granulated sugar
    3/4 c  Raw long-grain white rice         1/2 c  Currants
    1/2 c  Dry white wine                           Melted butter or veg. oil
  1 1/4 c  -Water                         
 
  Wash and dry the chicken, reserving the liver, and set aside.  In a medium
  saucepan, heat the oil or butter and saute the almonds and liver, then
  remove with a slotted spoon.  Chop the liver and set aside with the nuts.
  Add the rice to the fat in the pan and saute over medium heat, stirring
  constantly, then pour in the wine, water, salt, cinnamon, and sugar. Cover
  and cook for 12 minutes, or until the rice is almost tender. Stir in the
  almonds, liver, and currants and remove the pan from the heat.
  
  Spoon the stuffing into the large cavity of the chicken and close tightly
  with skewers.  Truss the chicken and brush the surface lightly with melted
  butter or oil.  Set in a baking pan, breast side up, and bake for 1 1/4
  hours, or until tender, in moderate oven (350 F), turning with 2 wodden
  spoons every 20 minutes and basting frequently with drippings.  Remove the
  stuffing from the cavity and transfer to the center of a warm platter.
  Carve the chicken and arrange around the stuffing.  Serve warm.
  
  Note: For a popular mainland version, substitute pine nuts, nutmeg, and a
  little chopped celery and parsley, and soaked bread for the almonds,
  cinnamon, and rice.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Chicken Braised In Walnut Sauce
 Categories: Greek, Poultry
   Servings:  4
 
      1    Frying or roasting chicken*         1    Sprig of fresh thyme
           Salt & freshly ground pepper        1 c  Milk
      1    Large onion; sliced                 2    Egg yolks
      4 tb Butter                              1 ts Grated nutmeg
      1    Bay leaf                            1 c  Shelled walnuts; crushed **
 
  *Note: Chicken should be about 2-1/2 to 3 pounds, and cut into serving
  pieces. **Walnuts may be crushed in a mortar, blender or food processor.
  
  Wash and dry the chicken parts and season lightly with salt and pepper. In
  a heavy frying pan, saute the onion in butter until soft, then add the
  chicken parts after a few minutes.  Saute on all sides, then add the bay
  leaf, thyme, and enough hot water to almost cover.  Tighty cover the pan
  and simmer the chicken until tender (approximately 1 hour).  Using a
  slotted spoon, remove the chicken to a warm platter and keep warm while you
  prepare the sauce.
  
  Strain the remaining pan liquid into a small saucepan and bring to a boil.
  Meanwhile, whisk the milk with the egg yolks, then add, slowly, to the
  strained pan liquid and cook over very low heat until the sauce boils,
  stirring constantly.  Sprinkle in the nutmeg, then stir in the crushed
  walnuts.  Simmer another minute and pour over the chicken.  Serve warm.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Kota Kapama (chicken Braised With Cinnamon & Cloves )
 Categories: Greek, Poultry
   Servings:  5
 
      1    Frying or roasting chicken*       1/4 c  -Water to mix w tomato paste
      1    Lemon (juice only)                  1    Large stick cinnamon
      4 tb Sweet butter & oil, mixed           3    Whole cloves
    1/2 c  Dry white wine (optional)                Salt & freshly ground pepper
  1 1/2 lb Peeled, chopped tomatoes                 Fresh parsley or watercress
      1 tb Tomato paste; mixed w/ water   
 
  *Note: Chicken should be about 2-1/2 lbs., and be cut into serving pieces.
  
  Arrange the chicken parts in a glass or earthenware bowl and rub all over
  with lemon juice.  Allow to stand while heating the butter and oil in a
  heavy braising pot.  Slip the chicken into the fat and cook over medium
  heat, turning with tongs to avoid pricking the flesh; saute until light
  chestnut in color.  Heat the wine in a small pan, pour over the chicken,
  shake the pan, and continue cooking over low heat.  Stir in the tomatoes
  and tomato paste, slip the cinnamon and cloves in among the pieces, and
  cover.  Simmer over the lowest possible heat for 1-1/2 hours, or until the
  chicken is tender and the sauce thick.  Or, transfer to a medium slow oven
  (325 F) to complete the cooking.  Season with salt and pepper.  Serve warm
  over cooked grain or mashed potatoes with green raw or cooked vegetables
  and chilled wine.  Garnish with parsley or watercress.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Tourta Athineiki (orange-walnut Cake,athens Style)
 Categories: Greek, Cakes
   Servings: 10
 
    1/2 lb Butter; sweet                       1 ts Baking powder
      2 c  Granulated sugar                  1/4 ts Salt
      4    Eggs                                1 c  Walnuts; coarsely chopped
      1    Orange,(juice & grated rind)             Confectioners' sugar (opt.)
      3 c  All-purpose flour              
 
  Cream the butter until light and fluffy, then gradually add the sugar.
  Continuing to beat, add the eggs one at a time, beating well, on medium
  speed, after each addition.  Gradually add the orange juice and rind.
  Meanwhile, sift the flour with the baking powder and salt and gradually add
  to the batter.  Add the walnuts last, blend another minute on medium high
  speed, and pour into a greased and lightly floured 8-inch tube pan. Bake in
  a moderate oven (350 F) for 25 to 30 minutes until the color is a light
  chestnut and the cake springs back to the touch. (Watch carefully because
  this cake bakes quickly.) Turn onto a wire rack, round side up. Dust with
  confectioners' sugar and cool thoroughly before slicing.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York. Source: Karen Mintzias I-Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Melomakarona * Phoenikia
 Categories: Greek, Desserts
   Servings: 40
 
  1 1/2 c  Honey                               2    Oranges' strained juice
  1 1/2 c  Sugar; granulated                   2 tb Cognac or brandy
      1 c  -Water                            1/4 ts Cloves; ground
      1 tb Lemon juice                       1/2 ts Nutmeg; ground
      1 lb Walnuts; finely chopped             1 ts Baking powder
  1 1/4 c  Butter ; softened                 1/2 ts Baking soda
      4 ts Cinnamon; ground (or more)          6 c  Flour; all purpose (or more
  1 1/2 c  Oil; vegetable                      2 oz Walnuts; finely chopped
    1/2 c  Sugar; icing                   
 
  (Author's Note): Ancient and traditional small, spicy baked syruped cakes,
  these are perfect for a large buffet.  The nickname asserts their
  introduction into Greece by the Phoenicians, but not with these
  ingredients!  Within my lifetime I have seen the oil give way to butter and
  semolina succumb to flour. Combine the honey, granulated sugar, water, and
  lemon juice in a saucepan and boil for 5 minutes. Remove from the heat.
  Combine the 1 pound finely chopped walnuts with 1/4 cup of the softened
  butter, 2 teaspoons of the cinnamon, and 5 tablespoons of the syrup.
  Reserve the remaining syrup and set the filling aside while you prepare the
  dough. Using an electric mixer, cream the remaining butter (1 cup) with the
  oil until light and fluffy. Gradually add the confectioners' sugar, beating
  on medium speed.  Add the orange juice slowly to the batter, along with the
  Cognac or brandy, 1 teaspoon of the cinnamon, and the other spices. In a
  small bowl, sift the baking powder, soda, and 2 cups of the flour together.
  Slowly add the flour mixture to the batter and beat for a few minutes.
  Continuing to mix by hand, add only enough remaining flour to make a soft
  dough.  Knead. Break off small pieces of the dough and shape with your
  fingers into oblongs about 2-1/2-inches long and 1-inch high. Flatten
  between your palms and place 1 teaspoon of the filling mixture in the
  center.  Work the dough around the filling to enclose it completely and
  press firmly to seal. This procedure sounds difficult, but with many hands
  it is quite simple. Place on a cookie sheet and continue until all the
  cakes are shaped.  Bake in a moderate oven (350 F) for 25 minutes, then
  cool on a rack.  Bring the syrup back to a boil.  Dip each cake into the
  syrup and arrange on a platter.  Sprinkle with the remaining chopped
  walnuts and teaspoon cinnamon, or more if desired.  Cool before storing.
  
  Note: You may bake and cool melomakarona, store a few days in advance and
  dip in syrup as described above a day or so before serving.  The flavor
  improves after a few days.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York. Karen Mintzias I-Cooking Source: Karen Mintzias -I-Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Karithopita Spiced Walnut Cake
 Categories: Greek, Cakes
   Servings:  8
 
      6    Eggs                              3/4 c  Sugar
  2 1/2 c  Bisquick                          1/2 c  -Water
    1/2 ts Cinnamon                            1    2" strip orange peel
      1 ts -Salt                               1    2" strip lemon peel
    1/2 ts Ground cloves                     1/2    Cinnamon stick
    3/4 ts Baking powder                     1/4 c  Honey
      2 c  Sugar                             1/2    Lemon; juiced
  2 1/2 c  Chopped walnuts                   1/4 c  Walnuts
  1 1/2 c  Milk                                1 ts Ground cinnamon
  1 1/2 c  Vegetable oil                  
 
  In a large mixing bowl place the eggs, Bisquick, 1/2 teaspoon cinnamon,
  salt, cloves, baking powder, the 2 cups of sugar, the 2 1/2 cups of chopped
  walnuts, milk, and oil.  Blend them together with an electric mixer for 5
  minutes.
  
  Turn the mixer on high and beat the batter for 15 seconds.
  
  Preheat the oven to 375 F.  Pour the batter into a baking pan that is 10 x
  14 inches, and 2 1/2 inches deep.  Bake the cake for 45 minutes, or until a
  toothpick inserted comes out clean.  Remove the cake and let it sit for 2
  hours.
  
  In a medium saucepan place the 3/4 cup of sugar, water, orange peel, lemon
  peel, and cinnamon stick.  Bring the ingredients to a boil and then simmer
  them for 5 minutes.
  
  Add the honey and bring the mixture to a boil.  Remove the pan from the
  heat and add the lemon juice.  Stir the ingredients together and let the
  syrup cool.  Remove the orange and lemon peels, and the cinnamon stick.
  
  Spread the syrup over the cake.  Sprinkle on the 1/4 cup of chopped walnuts
  and the ground cinnamon.
  
  Source: Papadakis Taverna - San Pedro, California California Beach Recipe -
  by Joan & Carl Stromquist - ISBN: 0-9622807-3-9
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Baklava ( Papadakis Taverna)
 Categories: Greek, Desserts
   Servings: 12
 
      5 ts Cinnamon                            1    2" strip of orange peel
      3 c  Coarsley chopped walnuts            1    2" strip of lemon peel
      1 lb Sweet butter; melted                1    Cinnamon stick
      1 lb Phyllo pastry sheets              1/3 c  Honey
     40    Whole cloves                      1/2    Lemon; juiced
 
  In a medium bowl place the cinnamon and walnuts, and mix them together.
  
  Brush the bottom of a 14" x 20" baking dish with the butter.  Place one
  pastry sheet in the dish and brush it with the butter.  Repeat this process
  so that 6 pastry sheets line the bottom of the dish.
  
  Sprinkle 1/3 of the nut mixture over the top of the pastry sheets.  Repeat
  this process so that there are 3 layers of the nut mixture and 4 layers of
  6 buttered pastry sheets, ending with 6 pastry sheets.
  
  Cut the baklava into 40 diamond shaped pieces.  Insert a whole clove in the
  top of each piece.
  
  Preheat the oven to 350 F.  Bake the baklava for 40 minutes, or until it is
  golden brown.  In a medium saucepan place the sugar, water, orange peel,
  lemon peel, and cinnamon stick.  Bring the ingredients to a boil and then
  simmer them for 5 minutes.
  
  Add the honey and bring the mixture to a boil.  Remove the pan from the
  heat and add the lemon juice.  Stir the ingredients together and then let
  the syrup cool.  Remove the orange and lemon peels, and the cinnamon stick.
  
  Spread the cool syrup over the hot baklava.  Cover the dish with a towel
  and let it sit for 1 hour before serving.
  
  Source: Papadakis Taverna - San Pedro, California California Beach Recipe -
  by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias
  I-Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Baklava 2
 Categories: Greek, Desserts
   Servings: 30
 
MMMMM-----------------------------BAKLAVA----------------------------------
    3/4 c  Walnuts; finely chopped             1 ts Cinnamon
    3/4 c  Pistachios; finely chopped          1 ts Nutmeg
    1/2 c  Almonds; finely chopped bla     1 1/4 lb Butter; melted
    1/2 c  Sugar; superfine                    1 pk Commercial phyllo sheets

MMMMM------------------------------SYRUP-----------------------------------
  2 1/2 c  Sugar                               5    Whole cloves
  1 3/4 c  -Water                              1    Cinnamon stick
      1    Orange's rind; finely grate         1 c  Honey
      1    Lemon's rind; finely grated    
 
  *Note: Almonds should be lightly toasted. Combine nuts, sugar, cinnamon and
  nutmeg.  Brush a 13 x 9 x 2-inch baking pan well with butter. Separate 25
  phyllo sheets from package. Place under a smooth, damp towel to prevent
  drying.  Wrap remaining filo well. Freeze for future use. Place one phyllo
  sheet in pan. Trim to fit. Brush generously with melted butter. Repeat
  procedure until there are 5 layers of buttered phyllo in the pan. Sprinkle
  with 1/4 nut mixture. Repeat this procedure two more times, ending with
  phyllo.  Drizzle any remaining butter over top.  Bake in 350 degree oven
  1-1/2 hours or until golden brown.  Remove baklava from oven. Using a sharp
  knife, immediately cut long, diagonal lines from corner to corner, forming
  an "X".  Follow these guidelines to cut baklava into serving-size diamonds.
  While still hot, pour cooled syrup over baklava. Syrup: Combine sugar,
  water, orange and lemon rinds, cloves and cinnamon stick in saucepan. Bring
  to boil.  Simmer, uncovered, about 5 minutes to thicken syrup slightly.
  Remove from heat.  Discard spices. Stir in honey. Cool at room temperature.
  Pour over hot baklava. Allow to stand overnight before serving.
  
  From: "Classic Greek Cooking" by Daphne Metaxas.  ISBN: 0-911954-31-7
  Source: Karen Mintzias I-Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Galaktoboureko
 Categories: Greek, Desserts
   Servings: 20
 
      6 c  Milk                                1 tb Butter
      1 c  Fine semolina                      12    Commercial filo sheets
  3 1/2 tb Cornstarch                        3/4 c  Butter; melted & hot
      3 c  Granulated sugar                    1 c  -Water
    1/4 ts -Salt                               1    Lemon or orange (peel only)
      6    Eggs                                2 tb Fine brandy or cognac (opt.)
      1 ts Vanilla extract; opt           
 
  In a heavy-bottomed, 3-quart saucepan, bring the milk gradually to a boil;
  do not allow it to scorch.  Meanwhile, sift the semolina, cornstarch, 1 cup
  of the sugar, and salt together and gradually add to the boiling milk,
  stirring constantly with a wooden spoon.  Cook slowly over medium heat
  until the mixture thickens and comes to a full boil, then remove from the
  heat. Beat the eggs on high speed of an electric mixer. Gradually add 1/2
  cup sugar and continue beating until very thick and fluffy, about 10
  minutes, then add the vanilla.  Stirring constantly, add eggs to the hot
  pudding. Partially cover the pan and allow to cool.  Butter a 9 x 12 x
  3-inch baking pan and cover the bottom with 7 sheets of the filo, brushing
  butter generously between each and making sure that a few sheets come up
  the pan sides.  Pour the custard into the pan over the filo. Cover with the
  5 remaining sheets, brushing butter between each and on the surface. With
  the tip of a very sharp knife, score the top filo sheets into square or
  diamond shapes, being careful not to score as deeply as the custard. Bake
  on the center rack of a moderate (350 F) oven for 40 to 45 minutes, until
  crisp and golden chestnut in color and the custard is firm. Meanwhile, boil
  the remaining 1-1/2 cups sugar with the water and lemon or orange peel for
  5 minutes.  Add the brandy or Cognac, if desired, and set aside. Remove the
  galaktoboureko from the oven and set on a cake rack.  Spoon the hot syrup
  over the entire galaktoboureko, particularly the edges. Cool thoroughly
  before cutting and serving.  Store in the refrigerator. From: "The Food of
  Greece" by Vilma Liacouras Chantiles.  Avenel Books, New York. Source:
  Karen Mintzias I-Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Greek Honey Cream With Fruits And Nuts
 Categories: Greek, Desserts
   Servings:  8
 
    1/4 c  Coarsely chopped walnuts            1 c  Honey
    1/4 c  Coarsely chopped almonds*           1 c  Chilled whipping cream
    1/4 c  Coarsely chopped cashews                 Mixed fresh fruit*
    1/4 c  Coarsely chopped pistachios    
 
  *Note: Almonds should be blanched. ** Suggested fruits: berries, sliced
  pears and apples.
  
  Preheat oven to 325 F.  Place all nuts in baking pan.  Bake until lightly
  toasted, stirring occasionally, about 15 minutes.  Cool completely.
  
  Using electric mixer, beat honey in large bowl until thick and pale, about
  2 minutes.  Whip cream in another large bowl until stiff peaks form.  Fold
  nuts into cream.  Gently fold cream into honey, leaving a few steaks of
  cream.  Cover and refrigerate until well chilled and slightly set, about 2
  hours.  (Can be prepared 1 day ahead.)
  
  Place dollop of honey cream on each plate.  Surround with fruit and serve.
  
  Source: Bon Appetit magazine, February 1990.
 
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      Title: Halvah Fudge
 Categories: Candy, Greek
   Servings:  1
 
      2 c  Brown sugar                       2/3 c  Sesame Tahini
    2/3 c  Milk                                1 ts Vanilla
 
  Cook sugar and milk in a sauce pot over medium heat to just under the
  soft-ball stage, to 230 degrees F.  Remove from fire and add tahini and
  vanilla but do not mix in immediately.  Let it cool about 2 minutes.  Beat
  with paddle or spoon for a few seconds and pour quickly into a buttered
  pan.
  
  From: "The Complete Greek Cook Book" by Theresa Karas Yianlios, Avenel
  Books, New York.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Tahinopita ( Tahini Cake )
 Categories: Greek, Desserts, Cakes
   Servings:  1
 
      1 tb Veg. margarine or peanut oil        1 pn Salt
      1 c  Tahini                              3 ts Baking powder
      1 c  Caster sugar                      1/2 ts Bicarbonate of soda
      1    Orange (grated rind only)         1/2 ts Ground allspice
    3/4 c  Strained orange juice             1/2 c  Finely chopped walnuts
  2 1/4 c  Plain flour                       1/2 c  Sultanas (white raisins)
 
  This cake is frequently made during Lent as it contains no animal products.
  Peanut butter, the smooth, creamy variety, may be used instead of tahini.
  
  Oven temperature: 180 C (350 F) Cooking time: 45-60 minutes
  
  Grease a 20 cm (8 inch) tube pan or a 20 x 30 cm (8 x 12 inch) slab cake
  pan with melted margarine or oil.  Chill in refrigerator until required.
  Beat tahini, sugar and orange rind for 10 minutes, then gradually beat in
  orange juice.  Sift dry ingredients twice and fold into tahini mixture.
  Blend in walnuts and sultanas.
  
  Dust chilled cake pan with flour and turn batter into pan.  Spread evenly
  and knock base of pan on table top to settle batter.  Bake in a moderate
  oven for 55-60 minutes for tube pan, 45 minutes or so for slab cake.  When
  cooked, invert cake in its pan onto cake rack and leave for 2-3 minutes
  before lifting pan from cake.  Cool cake and cut in slices or squares to
  serve.  Store cake in a sealed container.
  
  From: "The Complete Middle East Cookbook" by Tess Mallos
        ISBN: 1 86302 069 1
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Rizogalo
 Categories: Greek, Desserts
   Servings:  8
 
      8 c  Milk                                1    Cinnamon stick (optional)
      1 c  Raw long-grain white rice           3    Whole cloves (optional)
    3/4 c  Sugar                               2    Eggs; slightly beaten
      4 tb Butter                                   Ground cinnamon
 
  In a heaavy saucepan, pour the cold milk, add the rice, sugar, and butter.
  Cook over low heat, stirring frequently until thickened, approximately 1
  hour, adding cinnamon stick and cloves for flavor, if desired, during the
  last 15 minutes.  Remove from the heat, stir in the vanilla, then remove
  the cinnamon stick and cloves.
  
  Beat the eggs lightly in a small bowl, then add one tablespoon of the hot
  pudding mixture into the eggs, stir and repeat twice.  Add the egg mixture
  into the pudding, stirring until mixed thoroughly.  Pour into individual
  serving dishes or large serving bowl.  Sprinkle with ground cinnamon, cool,
  then chill.  Serve cold.
  
  Note:  You may use a vanilla bean, added with the rice, instead of stick
  cinnamon and cloves, or substitute grated lemon rind for all the other
  flavorings.
  
  Source: The Food of Greece - by Vilma Liacouras Chantiles
          Avenel Books, New York
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Baklava (low Fat Low Cal Version)
 Categories: Greek, Desserts, Low-cal
   Servings: 35
 
    1/2 lb Shelled pistachio nuts,           1/2 lb Filo dough
           -ground                           1/2 c  Low-calorie margarine,
      3 tb Sugar                                    -melted
    3/4 ts Ground cinnamon                          Rose Water Syrup
  1 1/2 tb Rose water                               Whole cloves,optional
 
  This rich-tasting baklava contains half the amount of sugar and a fraction
  of the fat you would normally use, thanks to reduced fats, sugar, and nuts.
  The results will fool anyone.
  
  1. Combine pistacho nuts, sugar, cinnamon and rose water in small bowl.
  Using half of filo sheets (cover remaining with plastic wrap to prevent
  from drying out), place 3 sheets in bottom of lightly greased 13x9" baking
  sheet. Brush with some of margarine. Sprinkle evenly with nut mixture.
  Place remaining sheets over nut filling, brushing after every third sheet
  and top sheet. 2. Cut baklava at 1-1/2" intervals diagonally to form
  pattern of about 35 diamond shapes. Bake at 400'F. 25 minutes or until
  golden. Place on wire rack to cool. Drizzle Rose Water Syrup evenly over
  top and allow to soak several hours. Stud each diamond-shape with whole
  clove.
  
  Each piece baklava with syrup contains about: 85 calories; 32mg sodium; 0
  cholesterol; 5 grams fat; 9 grams carbohydrate; 2 grams protein; trace
  fiber.
  
  Exchanges: 1/2 bread; 1/2 fat.
  
  From: Michael Orchekowski
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Bakewell Tart
 Categories: Tarts, British, My
   Servings:  6
 
MMMMM---------------------------PATE BRISEE--------------------------------
      2 c  Flour;all purpose                  14 tb Butter;cut in small pieces
      2 ts Sugar,granulated                    1    Egg
      1 ts -Salt                               1 tb Milk

MMMMM-----------------------------FILLING----------------------------------
    1/2 c  Raspberry Jam                     2/3 c  Almonds;ground; 2 oz
      4 tb Butter;softened                     1 c  Pound cake crumbs;2 oz
  4 1/2 tb Sugar,granulated                  1/2 ts Almond extract
      1    Egg                           

MMMMM--------------------CONFECTIONERS' SUGAR GLAZE-------------------------
      2 tb Butter;unsalted                          -whipping cream
      1 c  Confectioner's sugar                1 ts Vanilla extract
      2 tb Heavy cream;also called        
 
  To make Pate Brisee: In food processor, combine flour, 2 tsp granulated
  sugar, salt and 14 Tbsp butter. Pulse with on/off turns til mixture
  ressembles fine crumbs. In small bowl, whisk together 1 egg and milk until
  blended. With processor running, pour in egg mixture, processing untril
  dough pulls away from sides of bowl and forms a ball. Divide dough in half.
  Form each half into a disk shape. Wrap separately in plastic wrap and
  refrigerate at least 30 minutes. On floured surface, roll out hal fof the
  dough. Fit into 7" tart pan with removable bottom. (Use remaining half of
  pastry another time.)
  
  To make filling: Preheat oven to 350F. Spread jam in bottom of unbaked
  pastry shell. In small mixer bowl, cream 4 Tbsp butter and 4 1/2 Tbsp
  granulated sugar at medium speed of electric mixer until thick and white.
  Beat in 1 egg, ground almonds, cake crumbs and almond extract till blended.
  Spoon filling int small mounds all over top of jam. Spread evenly over jam.
  Place tart on baking sheet. Bake at 350F for 30 to 40 minutes till puffed
  and set in center.
  
  To make Confectioners' Sugar Glaze: While tart is baking, in small
  saucepan, melt 2 Tbsp butter. Remove from heat. Sift confectioners' sugar
  into butter. Stir in cream and vanilla. Mix until blended and smooth.
  Spread glaze over piping hot tart. Cool on rack. SERVES: 6
  
  SOURCE: Victoria magazine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: NOVA SCOTIA DRESSING
 Categories: Dressings
   Servings:  9
 
      6 c  Potato, cubed                            Taste) OR
  1 1/2 c  Bread crumbs                        1 ts Sage
    1/2 ts Pepper                            1/2 c  Melted margarine
    1/2 ts Salt                              1/2 c  Onion, chopped (to taste)
      2 ts Poultry seasoning (to          
 
  Cook potatoes about 20 min or until soft enough to mash.  Combine all
  ingredients in large bowl and blend well.  TASTE.  Divide into meal-sized
  portions (extra may be frozen).  Re-heat in microwave or oven a few minutes
  before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Wesley's Secret Eggplant recipe
 Categories: Vegetables
   Servings:  1
 
      2    Eggplants, or however many          1    Litre Kentucky Bourbon
           You can afford                 
 
  Directions: OK, first, you take all the eggplant you have, and grind it up
  very finely in the kitchen sink built-in grinder...SAFETY TIP...watch out
  for finger tips & Bourbon bottles.
  
  (Whoops, it all went down the drain?  Oh, well...)
  
  2nd, take the Bourbon and mix it well with water, 7-up, or a generic
  substitute.  By this time, the odor and texture of the eggplant should be
  gone.
  
  Rinse out your sink, and apply the Bourbon mixture internally.
  
  Now, THERE's an eggplant recipe I can live with!
  
  Next time, we'll try it with a wine sauce!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: White Cloud Inn Baked Nut Loaf
 Categories: Vegetarian, Thanksgivin
   Servings:  6
 
    1/2 c  Chopped onion                     1/2 ts Salt
    1/2 c  Diced celery                        1 c  Bread crumbs
      1 tb Oil                                 2    Eggs, lightly beaten
      1 c  Chopped nuts (walnuts and         1/4 ts Poultry seasoning
           Cashews), finely chopped        1 1/4 ts Onion powder
      1 c  Cottage cheese                    2/3 c  Water
 
  From: The Thanksgiving Book
  
  "This hearty vegetarian standard takes the place of roast turkey at White
  Cloud Inn, in the Pocono Mountains of Penn." Preheat oven to 375. Saute
  onion and celery in oil.  Put all ingredients into a greased 11-3/4 " x
  7-1/2" baking dish and bake until just firm and slightly brown on top,
  about 35 to 40 minuets. Serve with you favorite sauce or gravy. The Inn
  uses a mushroom sauce, but the dish is also good with a tomato sauce or
  onion gravy. Yield: 5 to 6 servings.
  
  Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Mock Turkey
 Categories: Vegetarian
   Servings:  6
 
      2 c  Rolled oats                              (walnut prefered)
      2 c  Hot water                           1 c  Ground sunflower seeds
      2    Green onions, minced fine           2 tb Peanut butter
      4    Eggs                                1 ts Poultry seasoning
      2 tb Cooking oil                         2 ts Sea kelp
      2 c  Ground nut meats               
 
  Servings: 6
  
  Pour the hot water over the rolled oats.  Add the rest of the ingredients.
  Oil a baking pan and shape the mixture in the form of turkey, using stalks
  of celery for the legs and shaping the mixture around them. Use small
  oblongs of the mixture for wings.  Pat oil over the outside and bake in a
  moderate oven until done in the middle, probably 45 minutes. Loosen with a
  spatula and remove to a meat platter. Garnish and serve hot. Serves 4 to 6
  
  Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Peanut Butter Crunches
 Categories: No bake, Butterscotc, Corn flakes, Cookies
   Servings:  6
 
      1 c  Butterscotch chips, melted          2 c  Corn flakes
    1/4 c  Peanut butter                  
 
  Blend butterscotch chips and peanut butter and stir in cereal. Drop by
  small teaspoonfuls on wax paper and let set until firm
  
  From: Lancaster Farming Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Clam Linquine
 Categories: Pasta, Linguine, Clam
   Servings:  3
 
    1/4 c  Olive oil                         1/4 ts Dried oregano
      3    Cloves garlic, minced               1 tb Fresh lemon juice
      2    6 oz cans minced or chopped         2 tb Chopped fresh parsley
           -clams with juice                   8 oz Pkg dried linguine or
    1/8 ts Crushed red pepper                       -spaghetti, cooked
 
  Freshly grated parmesan cheese
  
  Heat olive oil in large skillet over medium heat.  Add garlic and saute
  gently until just golden, about 1 minutes. Do not let garlic brown. Add
  clams and their liquid, red pepper, oregano and lemon juice. Simmer 3-5
  minutes over low heat. Add parsley and cook 1 minutes. Place cooked pasta
  in serving bowl. Pour some sauce over pasta and toss to coat strands. Pour
  remaining sauce over top of pasta. Sprinkle with parmesan cheese. Makes 3-4
  servings.
  
  Origin: Province newspaper, February 24, 1993 Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Creole Crab And Rice
 Categories: Crab, Creole, Rice, Tomatoes, Cheese
   Servings:  4
 
    3/4 c  Rice                              1/4 ts Black pepper
      2 tb Butter or margarine               1/2 ts Sugar
      1 sm Onion                             1/2 ts Worchestershire sauce
      1 sm Green pepper, cored and             1    Bay leaf
           -seeded and chopped               1/8 ts Ground cloves
      1    15 oz can tomatoes, chopped,        1    6 oz can crab meat, white or
           -juice included                          -lump, drained
      1 ts Cajun seasoning                     3 tb Grated parmesan
 
  cook rice in 1-1/2 cups water until just tender and water is absorbed,about
  18 minutes. Melt butter in medium skillet over moderate heat. Add onions
  and green pepper and cook until onions are transparent, 2-3 minutes. Add
  tomatoes with juice, cajun seasoning, pepper, sugar,worchestershire, bay
  leaf and cloves. Bring mixture to simmer and reduce heat to low. Cook,
  uncovered, 10 minutes, stirring frequently. Remove bay leaf. Stir in rice
  and crab meat. Taste and adjust seasonings. Transfer mixture to 1-1/2 quart
  casserole and sprinkle with cheese. Bake uncovered, at 375 F for 20
  minutes.  Makes 4-6 servings.
  
  Origin: Province newspaper, February 24, 1993 Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Belgian Endive And Ham Au Gratin
 Categories: Ham, Cheese, Endive, Tomato
   Servings:  4
 
      8 sm Head belgian endive               1/2 c  To 3/4 c grated cheddar or
           Squeeze lemon juice                      -gruyere cheese
           Seasoning                                TOPPING
      8    Thin slices cooked ham            1/2 c  To 3/4 c fresh soft bread
           SAUCE                                    -crumbs
      2 tb Butter or margarine               1/4 c  Grated cheddar or gruyere
    1/4 c  Flour                                    -cheese
  1 1/4 c  Milk                                2    Tomatoes
 
  Trim the bottom of the endive heads and remove the outer leaves if
  necessary. Cook in boiling salted water with a squeeze of lemon juice for
  about 15 minutes until JUST tender. Drain well and wrap each head of endive
  in a slice of ham, then put into the baking dish. Prepare the sauce while
  the endive is cooking. To make this, heat the butter in a saucepan. Remove
  from heat, stir in the flour, return to the heat and cook for several
  minutes.  Remove from heat and blend in the milk. Stir over a low heat
  until thickened, add seasoning and 3 tbsp of the endive stock. Add the
  cheese to the sauce, pour over the ham and endived. Top with crumbs and
  cheese, brown under the broiler, then top with sliced tomatoes. TO SERVE:
  As soon as cooked.  This also make a good hors d'oeuvre for 8. Serves 4.
  
  Origin: Marguerite Patten recipe cards Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Ham And Beet Salad
 Categories: Salad, Ham, Beet, Apples, Lettuce
   Servings:  6
 
      3    Eggs                                1    To 2 dessert apples
      2 md Cooked beets                      1/4 lb To 1/3 lb cooked ham, cut in
  1 1/2    To 3 tbsp oil                            -1 slice
      1 tb Vinegar                                  Lettuce
           Seasonings                          1    Lemon (garnish)
 
  few cocktail onions and/or olives
  
  Hard cook the eggs, crack the shells, keep one egg for garnish.  Halve the
  other two eggs, remove the yolks, chop the yolks and whites separately; do
  not chop too finely. Peel and cut the beets in slices then into
  matchsticks. Put into a bowl with the oil, vinegar, and seasonings. Peel
  the apples, cut into neat pieves; add to the beets with the diced ham. Mix
  the egg yolks and whites eith the beets, pile onto a bed of lettuce.
  Garnish with rings of hard cooked egg, lemon and the onion and or olives.
  TO SERVE: With fresh bread or rolls. This also makes an excellent hors
  d'oeuvre for 6-8 people, particularly, good if fish is the main course.
  Store in refrigerator.  Vary by omitting apple, and adding cooked rice or
  diced cooke potato.
  
  Origin: Marguerite Patten recipe cards Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Orange Almond Stir Fry
 Categories: Salmon, Orange, Almond, Rice
   Servings:  6
 
      1    Onion, cut into thin wedges       1/4 c  Chicken or fish stock
    1/2    Green, red or yellow pepper,      1/4 c  Orange juice
           -sliced                             1 tb Lemon juice
     12    Snow peas                           1 ts Cornstarch
    1/2 ts Finely chopped fresh ginger       1/4 ts 5 spice powder, optional
      1 sm Cloved garlic, minced             1/4 c  Sliced almonds
           1 7.5 oz can salmon            
 
  hot cooked rice
  
  Combine onion, pepper strips, snow peas, ginger and garlic in a 6 cup
  microwaveable casserole.  Cover and microwave on high for 3-4 minutes or
  until softened. Stir or shake dish once part way through cooking. Meanwhile
  drain salmn juices into a small dish and add stock, orange juice, lemon
  juice, cornstarch and 5 spice powder. Stir until smooth. Break up salmno,
  discarding bones. Stir sauce mixture into vegetables. Cover and microwave
  at high for 2-3 minutes or until mixture comes to a boil and thickens
  slightly.  Stir at least once during cooking. Add salmon and microwave,
  covered, on high for 1 minutes or until heated through. Garnish with
  almonds and serve over rice.
  
  Origin: Province Newspaper, February 24, 1993 Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Shawn's Bean Salad
 Categories: Salad, Bean, Shawn, Mine
   Servings:  6
 
      1 cn (14oz) green beans, drained              -drained
      1 cn (14oz) kidney beans,drained         2 lg Carrots, diced into small
      1 c  Diced onion                              -pieces
      1 c  Diced celery                             DRESSING:
      1 sm Can or jar of pimento,              1 c  White sugar
           -chopped                          1/2 ts Dry mustard
      1 cn (14oz) chick peas                 1/4 ts Salt
           -(garbanzo's)                       1 c  Vinegar
      1 cn (10-14oz) kernel corn,              2 tb Cooking oil
 
  SALAD:
  
  Drain all the beans and chop the vegetables.  Mix together and put into
  glass gallon jar. In medium saucepan, mix dressing ingredients together and
  then heat until sugar has dissolved. Pour over the beans and mix
  thoroughly. Let sit in fridge for at least 24 hours to blend the dressing
  and the beans. The longer it sits, the better it is. Will keep in the
  fridge for weeks and weeks......
  
  **NOTE**  I find that I have to make 4 times the brine recipe in order to
  cover the beans in a one gallon jar.
  
  Origin: Jean Pare, modifications by Sharon Stevens Shared by: Sharon
  Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Island Barbecue Pork Chops
 Categories: Pork, Barbecue
   Servings:  6
 
    1/2 c  Kraft Barbecue Sauce                1 ts Ground Allspice
    1/4 c  Pineapple Juice                     6    Pork loin chops, 1/4 inch
      1    Garlic clove, minced                     -thick
      2 ts Vanilla                        
 
  Serves: 6
  
  Mix the barbecue sauce, juice, garlic, vanilla and allspice.  Heat electric
  broiler (not necessary to preheat gas broiler).  Place chops on greased
  rack of broiler pan. Broil 3-4 inches from heat for 10 to 12 minutes on
  each side or until done, brushing frequently with barbecue sauce.
  
  Source:Kraft 1992 Official U.S. Olympic Training Table Cookbook From: Jon
  Judd, cooking echo, 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Swiss Asparagus Au Gratin
 Categories: Vegetables, Asparagus, Cheese
   Servings:  6
 
    1/2 c  Water                               2 tb Kraft Touch of Butter
  1 1/2 lb Asparagus spears, trimmed                -Spread, melted
      2 oz Finelly Shredded Natural          1/2 ts Dry mustard
           -Swiss Cheese                     1/8 ts Pepper
    1/4 c  Dry bread crumbs               
 
  Serves: 4
  
  Heat oven to 400 degrees.  Bring 1/2 cup water to boil in 10-inch skillet;
  add asparagus. Cook 2 minutes; drain. (Asparagus will still be crisp).
  Place in a 10 x 6 inch baking dish. Mix remaining ingredients, sprinkle
  over asparagus. Bake 8 to 10 minutes or until cheese mixture is lightly
  browned.
  
  Source: Kraft 1992 Official U.S. Olympic Training Table Cookbook From: Jon
  Judd, cooking echo, 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Famous Durgin-Park Corn Bread
 Categories: Cornbread, Cornmeal, Bread
   Servings:  6
 
    3/4 c  Sugar                               2 c  Flour
      2    Eggs                                1 c  Cornmeal
    3/4 ts Salt                                1 tb Baking Powder
  1 1/2 c  Milk                                1 tb Melted Butter
 
  Mix sugar with beaten eggs. Sift flour, salt and cornmeal together. Add
  melted butter and milk. Beat up very quickly and bake in a large buttered
  pan in a very hot oven (450 degrees).
  
  SOURCE: *Dexters Grist Mill, Sandwich, Cape Cod, MA SHARED BY: Jim Bodle
  2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Easy Harvest Drumsticks
 Categories: Chicken, Bacon, Tomato, Squash, Zucchini
   Servings:  6
 
      3 sl Lean Bacon                          2    Med. Tomatoes, chopped
      2    Med. Onions, thinly sliced          2    Med. Zucchini, thinly sliced
           -(1 1/2 cups)                       2 tb Lemon Juice
      2    Med. Potatoes, peeled and           1 tb Fresh Marjoram or Dill
           -thinly sliced                    1/4 c  Chopped Parsley
      2 lb Chicken Drumsticks                       Salt and Pepper to taste
 
  Ina a shallow 2 1/2 to 3 quart microwave safe utensil, arrange bacon
  between sheets of paper towel. Microwave at high (100%) 4 minutes or until
  crisp. Remove bacon, drain on paper towels and set aside for garnishing.
  Arrange onions and potatoes over bottom of utensil; cover with plastic wrap
  and microwave at high 8 minutes. Stir well. Arrange drumsticks, with
  meatier portions to ouside, on top of vegetables. Add remaining ingredients
  except salt and parsley. Cover with wax paper and microwave at high 5
  minutes, then at medium high (70% power) 14 minutes per pound of
  drumsticks, stirring several times. Let stand 15 minutes and check for
  doneness; juices should run clear when pierced with a fork. Add salt to
  taste. To serve, garnish with crumbled bacon and parsley.
  
  SOURCE: *Oneida Daily Dispatch SHARED BY: Jim Bodle 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Brandy-Orange Barbecued Hens
 Categories: Game hen, Cornish, Orange, Bbq
   Servings:  2
 
      2    Fresh Cornish Game Hens                  Salt and Pepper to taste
      1 tb Vegetable Oil                     1/4 c  Orange Marmalade
      2 tb Lemon Juice, divided                1 tb Brandy
    1/4 ts Ground Ginger, divided         
 
  Prepare covered outdoor grill for cooking at least 1/2 hour before
  grilling. Rinse hens and pat dry; with kitchen string tie drunsticks
  together. Rub hens with oil and 1 tablespoon of lemon juice; sprinkle with
  1/4 teaspoon ginger and salt and pepper to taste.
  
  In a small bowl, combine marmalade, brandy, and remaining ginger, set
  aside. Grill, covered, 5-6 inches over medium-hot coals 50-60 minutes.
  After 40 minutes, brush hens with brandy-orange sauce. Cook until juices
  run clear when thigh is pierced, basting 3 to 4 times. Serves 2 to 4
  
  SOURCE: *Oneida Daily Dispatch SHARED BY: Jim Bodle 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Ricotta Cheese Pancakes
 Categories: Breakfast, Pancakes
   Servings:  6
 
      2 c  Drained ricotta cheese              6 tb Flour
      6    Egg yolks                         1/2 ts Vanilla
    1/4 c  Sugar                               6    Egg whites
 
  Beat together ricotta, egg yolks, sugar, flour and vanilla.  Beat egg
  whites to a soft peak with a pinch of salt and fold into the batter. Make 2
  to 3 inch pancakes on a hot greased griddle and brown on both sides over
  moderate to high heat, flipping after 2 to 3 minutes. Serve immediately
  with fruit.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Yeasted Maple Walnut Pancakes
 Categories: Breakfast, Pancakes
   Servings: 12
 
      1    Env active dry yeast              1/4 c  Pure maple syrup
      1 c  Warm water                        1/2 ts Baking soda
      1 c  Warm milk                         1/4 c  Hot water
      3 c  Flour                               2 tb Melted butter
    1/2 ts Salt                            1 1/4 c  Finely chopped walnuts
 
  The night before serving, dissolve yeast in 1 cup warm water.  Add warm
  milk, flour and salt.  Mix into a smooth batter.  Cover loosely with
  plastic wrap and rest at room temperature overnight.  Just before cooking,
  mix in maple syrup, baking soda dissolve in hot water, and melted butter.
  Stir in walnuts.  Heat 2 teaspoons butter in a skillet or on a griddle
  until it foams.  Scoop 1/4 cup batter onto hot surface for each pancake.
  Cook over moderate heat until the pancake is covered with bubbles. Flip and
  cook another minute or two, until pancake feels spring. Keep warm while
  preparing the rest of the pancakes, greasing the pan with more butter for
  every batch. Serve with syrup, fruit and honey or flavoured butter. Makes
  12 pancakes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Stuffed Cottage Cheese Sandwiches
 Categories: Breakfast, French toas
   Servings: 12
 
     24    Thin slices French bread            1 ts Vanilla
      1 c  Cottage cheese                      1    Pch nutmeg
      4    Eggs                              2/3 c  Milk
      3 tb Suggar                              4 tb To 6 tb unsalted butter
 
  Servings: 12
  
  Make 12 mini-sandwiches using French bread and cottage cheese. Separate
  eggs, beat yolks with sugar until thick.  Add vanilla, grated nutmed, and
  milk.  Beat whites to soft peak with a pinch of salt and fold into yolk
  mixture.  Dip sandwiches into batter and brown on both sides in 4 to 6
  tablespoons unsalted butter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Pierogi
 Categories: Polish, Pasta, Side dish, Empanadas
   Servings:  6
 
      2    Eggs                                2 c  Flour
    1/2 c  Water                             1/2 ts Salt
 
  Mound flour on kneading board and make hole in center. Drop eggs into hole
  and cut into flour with a knife. Add salt and water and knead until firm.
  Let rest for 10 minutes covered with a warm bowl. Divide dough in halves
  and roll thin. Cut circles with a large biscuit cutter. Place a small mound
  of filling a little to one side on each round of dough. Moisten edge with a
  little water, fold over and press edges firmly together. Be sure they are
  well sealed to prevent the filling from running out. Drop the pierogi into
  salted boiling water. Cook gently for for 3 to 5 minutes. Lift out of water
  carefully with a perforated spoon.
  
  The dough has a tendency to dry while you are working. A dry dough will not
  seal completely. We suggest rolling out a large circle of dough, placing
  small mounds of filling far enough apart to allow for cutting, and folding
  the dough over the mounds of filling. Then cut with a small biscuit cutter
  and seal firmly.
  
  Never crowd or pile pierogi. The uncooked will stick and the cooked will
  lose shape and lightness.
  
  Note: Pierogi can be frozen after boiling and they keep well. I perfer all
  my pierogi fried in butter and onions and seasoned with salt and pepper.
  They should be fried on a medium low heat till golden brown.
  
  VARIETIES OF FILLING
  
  Cheese
  
  1 cup cottage cheese 1 tsp. melted butter 1 egg beaten 3 tbsp sugar 3 tbsp
  currants 1/4 tsp cinnamon
  
  cream cheese with melted butter. Add other ingredients and mix well. Fill
  pierogi. Serve with melted butter and sour cream.
  
  Cheese
  
  1 cup dry cottage cheese 1 dash of salt 1 tsp. lemon 1 tbsp sugar 1 egg 1
  egg yolk
  
  Mix ingredients thoroughly. Fill pierogi.
  
  Cabbage and Mushrooms
  
  1 small head cabbage 2 cups mushrooms 2 tbsp sour cream 1 small onion,
  chopped fine butter salt and pepper
  
  Quarter cabbage and cook in salted water for 15 minutes. Drain, cool and
  chop fine. Saute onion in butter, add chopped mushrooms and fry 5 minutes.
  Add chopped cabbage and continue to fry until flavors blend. Add sour cream
  and cool. Fill pierogi.
  
  Sauerkraut
  
  Two cups sauerkraut may be substituted for the cabbage. Rinse and chop
  sauerkraut. Proceed as above.
  
  Mushrooms
  
  1 cup chopped mushrooms 1 onion chopped fine salt and pepper 2 egg yolks
  butter
  
  Saute onion in butter. Add mushrooms. Season. Remove from fire, add egg
  yolks and stir well. Cool and fill pierogi. Serve with chopped onion
  browned in butter.
  
  Mushrooms and meat
  
  1/2 cup cooked beef 1/2 cup chopped mushrooms 1 onion chopped fine butter
  salt and pepper 2 tbsp sour cream
  
  Run cooked meat through meat grinder. Fry onion in butter until
  transparent, add mushrooms and meat. Season to taste. Add sour cream and
  cool before using.
  
  Prunes
  
  1 cup cooked prunes 1 tsp lemon juice 1 tsp sugar
  
  Soak prunes overnight. Cook with sugar and lemon juice. When cool, remove
  stones and fill pierogi. Serve with bread crumbs browned in butter.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Buffalo Turkey Wings
 Categories: Turkey, Wings
   Servings:  4
 
      4    Turkey wings, about 5 lbs                Vegetable Oil
    3/4 c  All purpose flour                   6 tb Butter, melted
    1/2 ts Salt                                2 tb Distilled white vinegar
      1 ts Cayenne pepper                      2 tb Hot red pepper sauce
 
  Cut off wing tips; reserve for other use.  Cut wing into 2 pieces at joint.
  Combine flour, salt and cayenne pepper on a plate.  Dust wings in flour
  mixture, shaking off excess.  Heat 1-1/2 inches of oil in large skillet
  over medium heat.  Add wings in single layer and fry, turning once, until
  browned, 10 minutes; drain on paper towels.  Repeat with remaining wings.
  Combine butter, vinegar, and hot pepper sauce. Place wings in a large
  baking pan; drizzle on sauce over wings. Bake in 375 oven, 1 hour, basting
  4 or 5 times, turning once, until wings are browned. Serves 4
  
  Shared By: Pat Stockett
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Clam Fritters
 Categories: Fish, Main dish, Snacks, Seafood
   Servings:  4
 
      1 pt Clams                           1 3/4 c  Flour, all-purpose
      1 tb Baking powder                       1 ts Parsley, chopped
  1 1/2 ts Salt                                2    Eggs, beaten
      1 c  Milk                                2 ts Onion, grated
      1 tb Butter                         
 
  Keywords: Fish, Main dish, Snacks, seafood Servings: 4
  
  Drain clams and chop.  Combine dry ingredients.  Combine eggs, milk, onion,
  butter, and clams.  Combine with dry ingredients and stir until smooth.
  Drop batter by using teaspoonsful into hot shortening at 350 degrees F and
  fry for 3 minutes, or until golden brown.  Drain on absorbent paper.
  
  From "Southern Living"
  
  Posted by Bob Springer  3/93
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Glittering Snowflakes
 Categories: Cookies, Christmas, Icing, Address
   Servings: 60
 
    2/3 c  Butter or margarine                 1    Egg yolk
      1    3 oz pkg. cream cheese,           1/2 ts Baking powder
           -softened                         1/2 ts Vanilla
  1 3/4 c  All purpose flour                 1/2 ts Finely shredded lemon peel
    3/4 c  Sugar                          
 
  "For a smooth glaze, dip the surface of the cookie into the icing.  Then
  turn the cookie right side up and clean away the excess icing on the edges
  with a small spatula."
  
  Powdered sugar icing Edible glitter or colored sugar
  
  Beat margarine or butter in a large mixing bowl with an electric mixer on
  medium to high speed for 30 seconds.  Add softened cream cheese.  Beat till
  combined.  Add about half of the flour, the sugar, egg yolk, baking powder,
  vanilla, and lemon peel.  Beat till thoroughly combined.  Beat or stir in
  remaining flour.  Divide dough in half.  Cover and chill 2 hours or till
  easy to handle.
  
  Roll each half of dough into 1/8" thickness.  Using a 2 to 3 inch snowflake
  cookie cutter, cut out dough.  Place cookies 1/2 inch apart on an ungreased
  cookie sheet.  Bake in a 375 oven about 5 minutes or till edges are firm.
  Cool on wire rack.  Frost with powdered-sugar icing and sprinkle with
  edible glitter or colored sugar.  Makes about 60
  
  Powdered sugar icing:  Stir together 1-1/2 cups sifted powdered sugar, 1/4
  tsp. vanilla, and 1 to 2 Tbsp. milk till of spreading consistency.
  
  Note:  The 2 and 3 inch snowflake cutters and edible glitter are available
  by mail from Maid of Scandinavia, 3244 Raleigh Ave., Minneapolis, MN 55416;
  1-800-328-6722
  
  From: Better Homes and Gardens Christmas Cookies 1992 Shared By: Pat
  Stockett
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Raspberry Gems
 Categories: Cookies, Christmas, Raspberry
   Servings: 72
 
  1 1/2 c  All purpose flour                   3 tb Sugar
      1 c  Margarine or butter,              2/3 c  Semisweet chocolate pieces
           -softened                           1 tb Shortening
    1/2 c  Dairy sour cream                  1/4 c  Finely chopped almonds
    1/3 c  Raspberry spreadable fruit     
 
  Stir together flour, margarine or butter, and sour cream in a large mixing
  bowl, till thoroughly combined.  Divide dough in half.  Cover; chill for 3
  hours.
  
  Roll each half of dough on a lightly floured surface to 1/8 inch thickness.
  Using a 1-3/4 to 2 inch round cookie cutter cut dough.  Spread about 1/4
  tsp. raspberry fruit on top of half of the cookies.  Top with remaining
  cookies.
  
  Stir together sugar and 1 Tbsp. water.  Brush over cookies.  Place cookies
  on a lightly greased baking sheet.  Bake in a 350 oven for 15 to 20 minutes
  or till done.  Remove cookies and cool on a wire rack.
  
  Meanwhile, in a small heavy saucepan melt chocolate pieces and shortening
  over low heat till melted, stirring constantly.  Dip one side of each of
  the cookies into melted chocolate.  Place on waxed paper; sprinkle with
  almonds.  Cool until set.  Makes about 72.
  
  From: Better Homes and Gardens Christmas Cookies 1992 Shared By: Pat
  Stockett
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Fried Mexican Ice Cream
 Categories: Ices, Desserts, Mexican
   Servings:  4
 
      1 pt Vanilla ice cream OR                2 ts Sugar
           -other flavor                       1    Egg
    1/2 c  Crushed cornflake OR                     Oil for deep frying
           -cookie crumbs                           Honey
      1 ts Ground cinnamon                          Whipped cream
 
  Keywords: Ices, Desserts, Mexican Servings: 4
  
  Scoop out 4 to 5 balls of ice cream. Return to freezer. Mix cornflake
  crumbs, cinnamon and sugar. Roll frozen ice cream balls in half of crumb
  mixture and freeze again. Beat egg and dip coated balls in egg, then roll
  again in remaining crumbs. Freeze until ready to use. (For thicker coating,
  repeat dipping in egg and rolling in crumbs.) When ready to serve, heat oil
  to 350F. Place 1 frozen ice cream ball in fryer basket or on perforated
  spoon and lower into hot oil 1 minute. Immediately remove and place in
  dessert dish. Drizzle with honey and top with dollop of whipped cream.
  Continue to fry balls one at a time. Balls will be crunchy on outside and
  just beginning to melt inside.
  
  Makes 4 to 5 servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Vanilla Popcorn
 Categories: Snack, Popcorn
   Servings:  6
 
    1/4 c  Corn oil                            1 tb Superfine sugar
      1    Split vanilla bean                       Salt
    3/4 c  Popping corn                        2 tb Melted butter
 
  Servings: 6
  
  In a large heavy pot, heat corn oil over high heat until the oil smokes.
  Add 1 kernel popping corn and heat until kernel pops.  Add vanilla bean and
  rest of popping corn, cover pot, and shake gently until corn starts to pop.
  Shake vigorously until popping subsides. Remove from heat. Remove vanilla
  bean and toss popcorn with sugar, salt, and melted butter. Scrape seeds
  from vanilla bean and add to popcorn.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Lemon Popcorn
 Categories: Snack, Popcorn
   Servings:  6
 
    1/4 c  Corn oil                                 Salt
    3/4 c  Popping corn                        2 tb Lemon juice
           Zest of 1 lemon                     2 tb Melted butter
 
  Servings: 6
  
  In a large heavy pot, heat corn oil over high heat until the oil smokes.
  Add 1 kernel popping corn and heat until kernel pops.  Add rest of popping
  corn, cover pot, and shake gently until corn starts to pop.  Shake
  vigorously until popping subsides. Remove from heat.  Mix lemon juice with
  melted butter. Toss popcorn with lemon zest, salt, and butter/lemon juice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Saffron Buttered Popcorn
 Categories: Snack, Popcorn
   Servings:  6
 
    1/4 c  Corn oil                          1/4 ts Finely chopped saffron
    3/4 c  Popping corn                             -threads
           Salt                                3 tb Melted butter
 
  Servings: 6
  
  In a large heavy pot, heat corn oil over high heat until the oil smokes.
  Add 1 kernel popping corn and heat until kernel pops.  Add rest of popping
  corn, cover pot, and shake gently until corn starts to pop.  Shake
  vigorously until popping subsides. Remove from heat.  Heat melted butter
  with saffron threads for 1 minute. Toss popcorn with salt and
  butter/saffron.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Garlic And Parmesan Popcorn
 Categories: Snack, Popcorn
   Servings:  6
 
      2 tb Corn oil                                 Salt
      2 tb Olive oil                         1/4 c  Grated Parmesan
      2    Garlic cloves, split                1    Garlic clove, minced
    3/4 c  Popping corn                             Ds      cayenne pepper
 
  Servings: 6
  
  In a large heavy pot, heat corn oil and olive oil over high heat until the
  oil smokes.  Add 1 kernel popping corn and heat until kernel pops. Add
  split garlic cloves and rest of popping corn, cover pot, and shake gently
  until corn starts to pop.  Shake vigorously until popping subsides. Remove
  from heat.  Remove garlic and toss popcorn with Parmesan, minced garlic,
  cayenne and salt.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Three-Pepper Popcorn
 Categories: Snack, Popcorn
   Servings:  6
 
      2 tb Corn oil                                 Ds      cayenne pepper
      2 tb Olive oil                           2 ts Black pepper, coarsely
      2    Garlic cloves, split                     -ground
    3/4 c  Popping corn                      1/4 c  Hot pepper sauce
           Salt                                2 tb Butter, melted
      1    Garlic clove, minced           
 
  Servings: 6
  
  In a large heavy pot, heat corn oil and olive oil over high heat until the
  oil smokes.  Add 1 kernel popping corn and heat until kernel pops. Add
  split garlic cloves and rest of popping corn, cover pot, and shake gently
  until corn starts to pop.  Shake vigorously until popping subsides. Remove
  from heat.  Remove garlic. Mix hot pepper sauce with melted butter. Toss
  popcorn with minced garlic, cayenne, black pepper, salt and hot
  pepper/butter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Popcorn With Basil And Sun-Dried Tomatoes
 Categories: Snack, Popcorn
   Servings:  6
 
      2 tb Corn oil                            6    Finely chopped oil-cured
      2 tb Olive oil                                -sun-dried tomatoes
      2    Garlic cloves, split                1 tb Oil from the tomatoes
    3/4 c  Popping corn                       12    Finely chopped basil leaves
           Salt                                     Ds      cayenne pepper
    1/4 c  Grated aged provolone          
 
  Servings: 6
  
  In a large heavy pot, heat corn oil and olive oil over high heat until the
  oil smokes.  Add 1 kernel popping corn and heat until kernel pops. Add
  split garlic cloves and rest of popping corn, cover pot, and shake gently
  until corn starts to pop.  Shake vigorously until popping subsides. Remove
  from heat.  Remove garlic. Toss popcorn with provolone, tomatoes, oil, salt
  and chopped basil.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Ham And Cheese Potatoes Au Gratin #2
 Categories: Ham, Cheese, Cheddar, Potato, Onion
   Servings:  2
 
      2 c  Sliced peeled potatoes,         1 1/2 c  Milk
           -cooked                             1 c  Shredded cheddar cheese (4
      1 c  Diced cooked ham                         -oz.)
      1 tb Minced onion                      3/4 ts Salt
    1/3 c  Butter or margarine                 1 ds White pepper
      3 tb All-purpose flour                        Chopped fresh parsley
 
  Combine potatoes, ham and onion in a greased 1-qt casserole; set aside. In
  a saucepan, melt butter or medium heat; stir in flour until smooth.
  Gradually add milk, stirring constantly until mixture thickens and bubbles.
  Add cheese, salt and pepper; stir until the cheese melts. Pour over potato
  mixture and stir gently to mix. Bake at 350 degrees for 35-40 minutes or
  until bubbly. Garnish with parsley. Yield 2 servings.
  
  SOURCE: *Novella Cook, Hinton, WV, Reminisce Magazine Nov/Dec 92 SHARED BY:
  Jim Bodle 3/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Chili Cheese Puff
 Categories: Breads, Biscuits, Cheese, Chilies
   Servings:  6
 
      5    Eggs                                     -cheese (8oz)
    1/4 c  All purpose flour                 1/4 c  Butter or margarine, melted
    1/2 ts Baking powder                       1 cn (4oz) chopped green chilies,
      1 c  Cottage cheese                           -drained
      2 c  Shredded Monterey Jack         
 
  In a large mixing bowl, beat eggs well.  Stir in next five ingredients. Add
  green chilies.  Pour into a greased 8 inch square baking pan.  Bake at 350
  F for 40-45 minutes or until a knife inserted near the center comes out
  clean. Serve immediately. Makes 6-8 servings.
  
  Origin: Mariane White, in Reminisce March/April 1993 Shared by: Sharon
  Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Horseradish Cheese Spread
 Categories: Dip, Spread, Appetizer, Cheese, Horseradish
   Servings:  2
 
      1 lb Processed cheese, cut into          1 c  Mayonnaise
           -cubes                            1/2 c  Horseradish
 
  assorted crackers
  
  Melt cheese in the top of a double boiler or microwave. Stir in mayonnaise
  and horseradish. Pour into a small crock or ceramic bowl. Chill. Serve with
  crackers.  Makes about 2-1/2 cups.
  
  Origin: Margie Wampler, in Reminisce March/April 1993 Shared by: Sharon
  Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Emerald Isle Cake
 Categories: Cake, Alcohol, Emerald
   Servings:  9
 
    1/2 c  Butter or margarine,              1/2 ts Salt
           -softened                         1/2 c  Milk
      1 c  Sugar                                    GLAZE:
      2    Eggs                                1 c  Confectioner's sugar
      1 ts Vanilla extract                     1 tb To 2 tb milk OR Irish
  1 3/4 c  All purpose flour                        -Whiskey
      2 ts Baking powder                  
 
  Green food coloring, optional slivered almonds, optional
  
  In amixing bowl, cream butter and sugar.  Add eggs, one at a time,beating
  well after each addition. Blend in vanilla. combine baking powder and salt;
  add alternately with the milk. Beat until smooth. Spread into a greased 9x9
  inch square pan. Bake at 350 F for 40 minutes or until cake test done. For
  glaze, combine confectioner's sugar and milk or whiskey, stirring until
  smooth and fairly thin. If desired, add 1-2 drops of food coloring and stir
  until well blended. Spread glaze over warm cake. Sprinkle with almonds if
  desired. Makes 9-12 servings.
  
  Origin: Evelyn Kenney in Reminisce March/April 1993. Shared by: Sharon
  Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Spicy Cream Cheese Pastry
 Categories: Pastry, Dough, Spicy, Cream, Cheese
   Servings:  1
 
      2 c  All purpose flour                        -chilled
    1/2 ts Salt                                6 oz Cream cheese, at room
      2 ts Ground cayenne                           -temperature
      1 c  (2 sticks) unsalted butter,    
 
  In a bowl, combine the flour, salt, and cayenne pepper and stir together.
  Using a pastry blender or two knives, cut in the butter and cream cheese to
  form a soft dough.  Alternatively, combine the dry ingredients in a food
  processor.  Add the butter and cream cheese and process with short
  pulsesuntil the dough just sicks together. Gather the dough into a ball,
  enclose in plastic wrap or waxed paper, and chill for at leat 30 minutes or
  for up to several hours. Makes top crust for 1 large pot pie, or 3
  individual ones.
  
  Origin: Cookbook Digest Jan/Feb 1993 Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Spaetzle
 Categories: Breads
   Servings:  2
 
  1 1/2 c  Flour                             1/2    To 3/4 c milk
    1/4 ts Salt                                8 c  Water
      1 ds Nutmeg                            1/4 ts Salt
      2    Eggs, slightly beaten          
 
  SOURCE: Natl Cooking Echo 19 Jun 90
  
  Contributed to the echo by: Debra Heng Originally from: Pillsbury
  
  Also, care to swap spaetzle recipes? Here's mine, from Pillsbury. They're
  delicious with chicken paprikash or in a minestrone-style soup.
  
  SPAETZLE
  
  Lightly spoon flour into measuring cup; level off. In large bowl, combine
  flour, 1/4 tsp salt and nutmeg. By hand, beat eggs into flour mixture.
  Gradually adding milk, stirring constantly until mixture forms a smooth,
  soft, moist dough. If dough is too thick, add additional milk 1 T at a
  time. Dough should easily flow through holes in a colander when pressed
  with a spoon.
  
  In large pot, bring water and remaining salt to a boil. Press spaetzle
  dough, a small amount at a time, through colander with large holes (not
  slits), or drop by 1/4 tspful, into the boiling water. After water returns
  to a boil, cook uncovered for 5-7 minutes or until tender, stirring
  occasionally. Remove with a slotted spoon; drain. Repeat with the remaining
  dough. Use in soups, stews, tossed in with veggies, or as a buttered side
  dish. Makes 2-1/2 cups. Can be made a
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Marianne's Kolachkies
 Categories: Breads
   Servings:  6
 
      1 lb Butter, softened                    1    Egg, beaten
      8 oz Cream cheese, softened              2 cn Solo filling (apricot,
      3 c  Flour                                    -poppyseed, raspberry,
    1/2 ts Vanilla                                  -almond, etc.)
 
  SOURCE: Natl Cooking Echo 19 Jun 90
  
  Contributed to the echo by: Debra Heng Originally from: Mom's Polish
  Neighbor
  
  Well, I finally found that recipe I told you about, and another one that's
  slightly different. Neither is anything like the ones I saw posted on the
  echo the past few days. The first one is tried and true from my mom's
  Polish neighbor. The second is from the folks who make the Solo filling.
  
  MARIANNE'S KOLACKIES
  
  Cream butter and cream cheese together. Add egg, vanilla; then mix in the
  flour. Cover and chill for a few hours to overnight. Roll out on lightly
  floured board to 1/4" thickness and cut with round cookie cutters. Place
  them on a cookie sheet as you would cookies. Use thumb to make indentation
  in center of each. Fill with about 1 tsp of desired filling. Bake at 350 F
  until lightly golden, about 10-15 minutes (guessing here, I just do it by
  sight).
  
  Makes enough for a whole house of hungry Polish people at Christmas or
  Easter time! For ordinary folks (as Justin Wilson would quip), I'd
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Kolachky
 Categories: Breads
   Servings:  6
 
      2    Sticks butter, softened             1    Egg yolk, beaten
      8 oz Cream cheese, softened          1 1/2 c  Flour
      1 tb Milk                              1/2 ts Baking powder
      1 tb Sugar                               1 cn Solo filling
 
  SOURCE: Natl Cooking Echo 19 Jun 90
  
  Contributed to the echo by: Debra Heng Originally from: Solo company
  
  KOLACHKY from Solo Filling Recipe
  
  Cream butter, cream cheese, milk & sugar together. Add egg yolk. Sift
  together flour and bakin powder. Add to creamed mixture and blend well.
  Refrigerate for several hours or overnight. Turn dough out on lightly
  floured board and roll to 1/4" thickness. Cut with a cookie cutter and make
  a depression with thumb in center of each. Place 1 tsp of filling in each
  center. Bake at 400 F for 10-12 minutes or until
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Tassies
 Categories: Breads
   Servings:  6
 
    1/2 c  Butter or margarine,                3 oz Pkg. cream cheese, softened
           -softened                           1 c  Flour

MMMMM-----------------------------FILLING----------------------------------
      1 ts Butter, melted                      1 ts Vanilla
    3/4 c  Brown sugar                       1/2 c  Chopped pecans
      1 lg Or 2 sm eggs                   
 
  SOURCE: Natl Cooking Echo 19 Jun 90
  
  Contributed to the echo by: Debra Heng Originally from: the back of the
  Mrs. T's Tart Tamper
  
  This is the tassie recipe from the back of the Mrs. T's Tart Tamper I got
  at Lechter's (discount housewares store). The tamper is only $2.89 and well
  worth it! It makes perfect little tarts quickly every time. Oh, and you'll
  need a mini-muffin pan or two. (My nieces and nephews love the little bite
  sized cranberry nutbread gems I bring for them at Thanksgiving.)
  
  TASSIE DOUGH
  
  Mix butter and margarine well, then add flour and mix to a soft dough.
  Chill at least 1 hour or overnight.
  
  PECAN TASSIE FILLING
  
  Fill tarts with chopped nuts 'til about 1/2 full. Mix other ingredients and
  spoon on top of nuts, so that tarts are now about 3/4 full. Bake at 350 F
  for 15 minutes, then at 250F for 30 minutes, or
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: More Fillings For Tassies
 Categories: Breads
   Servings:  6
 
  6 1/2 tb Sugar                               2    Eggs
    1/4 c  Butter                            1/4    To 1/2 tsp lemon peel
    1/4 c  Lemon juice                    
 
  SOURCE: Natl Cooking Echo 19 Jun 90
  
  Contributed to the echo by: Debra Heng
  
  I haven't made these lemon ones yet, but I scaled down a larger recipe from
  some cookbook to resemble the pecan tassie proportions, hoping to have
  enough lemon filling for a batch of tartlets. So it may or may not be
  enough, thought I'd let ya know.
  
  LEMON TASSIE FILLING
  
  In a small saucepan over low heat, cook the 1 st three until dissolved.
  Beat the eggs with a mixer and add the hot mix very slowly, mixing
  constantly. Then return mix to the saucepan and cook for about 3 minutes
  until it's of pudding consistency. Stir in lemon peel. Let cool to room
  temp. Fill each tartlet with about 2 tsps of the lemon mix. Bake at 350 F
  for 20-25 mins., or until golden.
  
  The back of the tart tamper package also suggested some other fillings,
  like cherry or blueberry pie filling, or vanilla pudding topped afterwards
  with a strawberry or a few blueberries (glaze with some heated currant
  jelly).
  
  Or make hors d'oeuvres by filling with your favorite quiche recipe, or
 
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