MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: A DIFFERENT MEATLOAF
 Categories: Hamburger
   Servings:  4
 
  1 1/4 lb Ground chuck                             Lots black pepper, freshly
      1    Egg, beaten                              Ground
    3/4 c  Cheddar, cut in small cubes              Dash paprika
           (optional)                               Seasoned salt
      1 sm Onion, chopped                    1/2 c  Milk
    1/2 md Green pepper, chopped             1/3 c  Breadcrumbs, Italian-style
      1    Stalk celery, sliced thin           3    Slices bacon
 
  Contributed to the echo by: Debra Heng A DIFFERENT MEATLOAF
  (Not-Just-Your-Ordinary!) Combine chuck through seasonings. Add milk and
  breadcrumbs. If necessary, add a little additional milk until it just
  barely keeps together in your hands when you try to pick it up. In small
  open roasting pan, form into oval. Lay strips of bacon on top. Bake at 450
  for approximately 1 hour, or until bacon is crisp. Remove to paper towels
  to drain before placing on serving platter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: POOR MAN'S LASAGNE
 Categories: Italian
   Servings:  4
 
      1 lb Ground chuck                             Marjoram
      1    Med onion, chopped                       Dashes Worcestershire
    1/2 md Green pepper (optional)                  Dash tobasco or cayenne
     16 cn Tomato sauce                             Splash red wine
     16 cn Tomatos, drained and                     Lots parmesan
           Smooshed                            8 oz Mushrooms, halved & sauteed
      4 cl Garlic                              4 oz Macaroni, cooked al dente
      1 md Onion, chopped (again)              6    Slices American cheese
      1    Bay leaf                                 Sprinkles chives
           Lots oregano, basil,           
 
  Contributed to the echo by: Debra Heng POOR MAN'S LASAGNE Brown beef, onion
  and green pepper; drain. Add everything but last 3 ingredients. Simmer to
  blend flavors for 1/2 hour. Add macaroni to pot and stir. Spoon into
  greased 1-1/2 quart casserole. Top with cheese. Bake at 375 until cheese is
  bubbly, about 10-15 mins. Sprinkle with chives and serve with garlic bread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: ZUCCHINI STUFFING CASSEROLE
 Categories: Vegetables
   Servings:  8
 
    3/4 c  Shredded carrots                    1 cn Condensed cream of chicken
    1/2 c  Onion, chopped                           Soup
      6 tb Butter                            1/2 c  Sour cream
  2 1/2 c  Herbed stuffing cubes               4 md Zucchini, cut 2 inch thick
 
  Contributed to the echo by: Monica Pefley Zucchini Stuffing Casserole Cook
  zucchini in a little boiling water until tender. Drain. Saute carrots and
  onions in 4 Tbsp butter until tender. Remove from heat, stir in 1-1/2 cup
  stuffing cubes, soup, and sour cream. Gently stir in zucchini. Turn into a
  casserole dish. Melt remaining butter and combine with remaining stuffing
  cubes. Toss lightly and spoon onto top of casserole. Bake uncovered 30-40
  minutes at 350 degrees. Serves 6-8.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: BROILED TOMATOES
 Categories: Vegetables
   Servings:  6
 
    1/4 c  Mayonnaise                               Onion
    1/4 c  Grated Parmesan or Gruyere          2 tb Minced Parsley
           Cheese                              2 lg Ripe Tomatoes, sliced into
    1/4 c  Minced Shallot or Green                  Thirds
 
  Contributed to the echo by: Michelle Bass Originally from: "Too Busy To
  Cook?", Bon Appetit BROILED TOMATOES Preheat broiler. Combine all
  ingredients except tomatoes in small bowl and blend well. Gently spread
  mixture about 1/4 inch thick on tomatoes. Broil 4 inches from heat source
  until lightly browned, about 2 ts o 3 minutes. Serve immediately.
  
  Serves 6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: INDIAN FOOD RECIPE
 Categories: Indian, Spices
   Servings:  4
 
      1    Bunch spinich                            Turmeric
      1    Oil                                      Mint
           Black mustard seeds                      Yoghurt
           Crushed red chillis                      Lemon juice
 
  Contributed to the echo by: Jonathan Kandell Indian Food Recipes Put about
  four tablespoons veg oil in pan. Heat on med. Put in black mustard seeds
  and chillis and heat until mustard seeds begin to pop. Then add spinich and
  a tiny bit of water, cover, and cook on low for a few minutes, until
  spinach is practically done.
  
  Turn off heat, and add quite a bit of mint; stir it in well. Add a cap of
  Real Lemon (c), or fresh squeezed. Add two large dollups of yogurt--about
  1/3 as much in volume as the spinach before cooking.
  
  Stir well and eat.
  
  I forgot one step: Before covering and cooking spinich, sprinkle with
  enough turmeric to make it look like dust.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: HUNGARIAN CABBAGE ROLLS
 Categories: Hamburger, Rice
   Servings:  4
 
      1    Cabbage                           1/2 ts Pepper
  1 1/2 lb Ground beef                         1 tb Paprika
      1    Onion, chopped                      2 c  Sauerkraut
      1 c  Rice                                2 tb Tomato sauce
      1    Egg                                 1 c  Sour cream
      1 tb Salt                           
 
  HUNGARIAN CABBAGE ROLLS Core cabbage and place in large bowl. Cover cabbage
  with boiling water and let stand five minutes. (If cabbage is very large,
  repeat this process after you've stuffed half of the leaves). Combine meat,
  onion, rice, egg, salt, pepper and paprika. Drain cabbage and remove
  leaves, cutting off the thick end of the stem. Put about two tablespoons of
  filling on a leaf. Fold sides in and roll. Place seam side down in a slow
  cooker. Spread sauerkraut on top. Add tomato sauce and water. Cook on low
  six to eight hours. Remove rolls, blend sour cream with sauce and serve
  with cabbage rolls.
  
  Servings: 4
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: QUICK STICKY BUNS
 Categories: Breads
   Servings: 24
 
MMMMM-----------------------INGREDIENTS FOR BUNS----------------------------
  1 1/4 c  Milk                                1 ts Salt
    1/4 ts Butter                              2 pk Yeast
  3 1/4 c  Flour                               1    Egg
    1/4 c  Sugar                         

MMMMM---------------------INGREDIENTS FOR TOPPING--------------------------
      1 c  Brown sugar                         2 tb Corn syrup
  1 1/2 ts Cinnamon                            1 c  Walnuts
    3/4 tb Butter                         
 
  Contributed to the echo by: Barbara Zack QUICK STICKY BUNS Heat milk and
  butter to 120 to 130 degrees. Mix together 2 cups flour, sugar, salt, yeast
  and egg. Add liquid and beat medium four minutes. Stir in rest of flour.
  Cover and rise until double (30 to 45 minutes). Generously grease 24 muffin
  cups. Chop nuts. Heat all topping ingredients on low until ingredients are
  melted and combined. Divide topping between muffin cups. Stir down batter.
  Drop into muffin cups. Cover and rise until double (20 to 30 minutes).
  Preheat oven to 375 degrees. Place tins on cookie sheet and bake 12 to 15
  minutes until golden brown. Cool three minutes then invert on waxed paper.
  
  Servings: 24
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: HAMBURGER GRAVEY
 Categories: Hamburger
   Servings:  1
 
           Pepper                          1 1/2 c  Water + 2 Tb
      3 md Onions, chopped                     1    Beef bouillion cube
      1 lb Ground chuck                             Pepper
 
  Contributed to the echo by: Marge Hamburger Gravy Okay... several onions,
  maybe 2 large or three medium, very coarsely chopped. 1 pound hamburger,
  probably ground chuck or leaner. Scramble/brown the hamburger and onions
  together over medium heat, keeping the meat chopped as finely as possible,
  you don't want big clumps in this, until meat is cooked, and onion
  translucent. Drain off the excess grease from the meat, trying to leave
  about a tablespoon or two in the skillet. Sprinkle a scant two tablespoons
  of water over the meat mixture, and stir it in well over low to medium
  heat. Add approximately a cup and a half of water, and stir to blend. (You
  might want to toss a bouillion cube in at this point, won't hurt it any!)
  Simmer, stirring, until the "gravy" thickens... Taste and see about adding
  a healthy shake or three of pepper and (if you omitted the bouillion cube)
  a dash of salt. Won't hurt it to stay warm on the back of the stove for a
  while while the potatoes finish boiling, the flavor will go into the gravy
  more that way. Howzat for indefinite? But there WAS no recipe...we just
  made it!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: APPLE RAISIN CREAM PIE
 Categories: Pies
   Servings:  1
 
      1    Pastry for 2-crust pie        

MMMMM-----------------------------FILLING----------------------------------
      8 c  Tart apple slices, 1/8"           3/4 c  Raisins
           Thick                                    Dash of salt, if desired
      1 c  Sugar                               2 ts Grated lemon rind
    1/2 c  Flour                               1 tb (rounded) butter
    1/2 ts Nutmeg                            3/4 c  Heavy cream
      1 ts Cinnamon                       
 
  Apple Raisin Cream Pie
  
  Make favorite pastry; line bottom of pie tin with one crust and set aside.
  Combine apple slices, sugar, flour, spices, raisins, salt and lemon peel;
  mix together well. Spoon filling into pastry-lined pan; dot with butter.
  Cover with top crust decorated with steam vents; seal edges. Cut a 1-in
  circle from dough in center of top crust. Bake at 400 ea 00 for 40-45
  minutes. Remove pie from oven; slowly pour cream into center hole of top
  crust. Return to oven; bake 5-10 minutes longer. Let stand 5 minutes before
  cutting. (Refrigerate any leftovers.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SOUR CREAM-LEMON PIE
 Categories: Pies
   Servings:  1
 
      1 c  Sugar                             1/4 c  Butter
  3 1/2 tb Cornstarch                          1 c  Cultured sour cream
      1 tb Lemon rind, grated                  1    Baked 9-in pie shell
    1/2 c  Fresh lemon juice                   1 c  Heavy whipping cream,
      3    Egg yolks, slightly beaten               Whipped
      1 c  Milk                                     Lemon twists for garnish
 
  Sour Cream-Lemon Pie Combine sugar, cornstarch, lemon rind, juice, egg
  yolks and milk in heavy saucepan; cook over medium heat until thick. Stir
  in butter and cool mixture to room temperature. Stir in sour cream and pour
  filling into pie shell. Cover with whipped cream and garnish with lemon
  twists. Store in refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: CHEESE PINEAPPLE PIE
 Categories: Pies
   Servings:  1
 
MMMMM-------------------------PINEAPPLE LAYER------------------------------
    1/3 c  Sugar                               1 cn (8oz) crushed pineapple
      1 tb Cornstarch                               With juice

MMMMM------------------------CREAM CHEESE LAYER-----------------------------
      1    (8oz) cream cheese,               1/2 c  Milk
           Softened                          1/2 ts Vanilla
    1/2 c  Sugar                               1    9-in unbaked pie shell
      1 ts Salt                              1/4 c  Chopped pecans
      2    Eggs                           
 
  Cheese Pineapple Pie Combine sugar, cornstarch and pineapple plus juice in
  a small saucepan. Cook over medium heat, stirring constantly until mixture
  is in mixer bowl. Add 2 eggs, one at a time, beating after each addition.
  Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry
  ~ it bakes out.) Spread cooled pineapple layer over bottom of pie shell.
  Pour cream cheese mixture over pineapple; sprinkle with pecans. Bake at 400
  degrees for 10 minutes; reduce heat to 325 and bake for 50 minutes. Cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: HUMMUS WITH TOMATO RELISH
 Categories: Salads
   Servings:  6
 
     16 cn Chickpeas                         1/2 ts Salt
      1    Lemon                               1    Onion
      1    Clove garlic                        1    Tomato
    1/2 ts Tahini                              1 c  Coarse chopped parsley
      2 tb Olive oil                      
 
  Contributed to the echo by: Janice Norman Hummus With Tomato Relish Drain
  the chickpeas, reserving 1/4 cup liquid. Squeeze the juice from the lemon.
  Mince the garlic, puree the chickpeas and reserved liquid, lemon juice,
  garlic, tahini, oil and salt in a food processor until very smooth. Chop
  the onion and tomato and toss with the parsley. Put the hummus on a plate
  and arrange the relish next to it. Drizzle the hummus with additional olive
  oil.
  
  This dish has 201 calories per serving and the recipe makes 6 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: BUTTER SAUCES #1
 Categories: Sauces
   Servings:  1
 
      3 cl Garlic minced                       2 tb Chopped fresh oregano
      1    Ancho chile -- briefly              1 tb Gold tequila
           Toasted and ground in a             3    Generous Tb chopped pecans
           Spice grinder (approx.                   Salt and pepper to taste
           4 ts)                             1/4 lb Unsalted butter (1 stick).
 
  ANCHO-OREGANO-PECAN-BUTTER Contributed to the echo by: Janice Norman To
  make each sauce, mix all the ingredients together well. Melt to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: BUTTER SAUCES #2
 Categories: Sauces
   Servings:  1
 
      6 cl Garlic, minced                           Salt to taste
    1/2 c  Freshly chopped basil                    Crushed dried red chile to
      4 tb Lightly toasted pine nuts                Taste
      1 tb White wine                        1/2 lb Unsalted butter, softened
      2 tb Freshly grated parmesan                  (2 sticks).
           Cheese                         
 
  Contributed to the echo by: Janice Norman BASIL-GARLIC-PARMESAN-BUTTER To
  make each sauce, mix all the ingredients together well. Melt to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: BUTTER SAUCES #3
 Categories: Sauces
   Servings:  1
 
      4 cl Garlic, minced                      1 ts Fresh lime zest
      4 tb (generous) chopped fresh                 Salt to taste
           Cilantro                                 Crushed dried red chile to
      2    Jalapenos OR                             Taste
      1    Serrano chile (preferably         1/4 lb Untalted butter (1 stick),
           Red), seeded and finely                  Softened.
           Chopped                        
 
  Contributed to the echo by: Janice Norman To make each sauce, mix all the
  ingredients together well. Melt to serve. SPICY CILANTRO BUTTER
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: BUTTER SAUCES #4
 Categories: Sauces
   Servings:  1
 
      4 cl Garlic, minced                      2 ts Chopped fresh chives
    1/2 c  Chopped fresh oregano               1 tb Or more gold tequila
      2 tb Chopped parsley                          Salt and pepper to taste
    1/2 ts Crushed dried red chile           1/2 lb Unsalted butter (2 sticks),
           Pepper                                   Softened.
 
  Contributed to the echo by: Janice Norman To make each sauce, mix all the
  ingredients together well. Melt to serve. TEQUILA OREGANO BUTTER
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: BUTTER SAUCES #5
 Categories: Sauces
   Servings:  1
 
      3 cl Garlic, minced                    1/4 ts Or more crushed dried red
      3 ts Fresh rosemary leaves,                   Chile pepper
           Removed from the stem                    Salt and pepper to taste
    1/2 ts Orange or lemon zest              1/4 lb Unsalted butter (1 stick),
      1 tb White wine OR orange juice               Softened.
           OR lemon juice                 
 
  Contributed to the echo by: Janice Norman To make each sauce, mix all the
  ingredients together well. Melt to serve. ROSEMARY BUTTER
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: MAPLE CRANBERRY SAUCE
 Categories: Sauces
   Servings:  1
 
     12 oz Fresh cranberries (1 bag)           1 c  Cranberry-rasberry juice
           Well washed                         1 c  Walnut halves
      1 c  Maple syrup                              Grated zest of 1 orange
 
  Maple Cranberry Sauce
  
  Combine cranberries, maple syrup, juice and orange zest in a heavy
  saucepan. Bring to a boil, lower heat to medium, and cook ab. 10 min. or
  until the cranberries pop open.
  
  Carefully skim off any foam that forms on the surface. Stir in walnuts.
  Cool. Refrigerate until use.
  
  Recipe may be doubled, & made a day or so ahead.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: STUFFED LEMON EGGS
 Categories: Eggs/yogurt
   Servings:  4
 
    1/4 ts Finely minced lemon rind            6    Eggs, hard cooked
      1 tb Lemon juice                              Tabasco
      3 tb Plain yogurt                        6    Capers, for garnish
    1/2 ts Salt                           
 
  Contributed to the echo by: Janice Norman Originally from: Nikki & David
  Goldbeck's "American Wholefoods Cuisine." "Stuffed Lemon Eggs" hard-boil 6
  eggs, and remove the yolks. Mash with: a dash of hot pepper sauce like
  Tabasco.
  
  Whip it up real good, and stuff it back into the eggs. Then put a single
  caper on top of each one.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: TOMATO AND BASIL TARTS
 Categories: Desserts
   Servings:  6
 
      1    Recipe puff pastry                  3 tb Shredded basil
      1    Recipe Thick Tomato Coulis          1    Oil
      6 md Vine ripened tomatoes                    Salt and pepper
 
  Contributed to the echo by: Janice Norman TOMATO AND BASIL TARTS Quickly
  roll out the pastry and cut out six 4-5" rounds. Place rounds on a thick
  baking sheet and sprinkle with a little cold water. Place baking sheet in
  freezer until ready to assemble and bake tarts. Slice the tomatoes and lay
  them on paper towels for thirty minutes to drain off excess moisture. This
  will prevent the tarts from being soggy. One half hour before serving,
  preheat the oven to 450 degrees. Take the baking sheet from the freezer and
  spread a layer of Thick Tomato Coulis over the pastry rounds leaving 1/2
  inch rim around the edge. Arrange the drained tomato slices over the coulis
  and scatter with shredded basil. Sprinkle with salt and some freshly grated
  black pepper then drizzle with oil. Immediately place in the oven and bake
  for 20 minutes or until the pastry is puffed and golden. Serve at once.
  
  Servings: 6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: THICK TOMATO COULIS
 Categories: Sauces
   Servings:  1
 
      2 lb Meaty, vine ripened tomatoes        2 cl Garlic, chopped
      2 tb Butter                              2 tb Shredded basil
      2 ts Chopped shallots                         Salt and pepper
 
  Contributed to the echo by: Janice Norman THICK TOMATO COULIS Drop the
  tomatoes for 30 seconds into boiling water. Remove from the water and peel
  them. Chop coarsely.
  
  Melt the butter in a heavy pan and saute the chopped shallot and garlic
  until golden but not brown. Add the chopped tomato and cook over a medium
  heat until the coulis is thick. Turn off the heat and stir in the shredded
  basil. Season to taste and set aside to cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: TOMATO PRESERVES
 Categories: Relishes
   Servings:  4
 
      2 lb Very ripe, sweet tomatoes           1    Vanilla bean
      2 lb Sugar                              10 oz Water
 
  Contributed to the echo by: Janice Norman TOMATO PRESERVES In a wide
  preserving pan boil the sugar and water to a syrup. Add the tomatoes,
  skinned and sliced. Boil steadily, stirring fairly often, for about 35
  minutes. Put in the vanilla bean (vanilla essence will not do). Cook for
  approximately 10-15 minutes longer, or until setting point is reached.
  Remove the vanilla pod, skim the jam, and let it cool for a few minutes
  before turning it into small jars.
  
  The cookbook says this is "particularly good when eaten in the French way,
  as a sweet, with fresh cream cheese or plain pouring cream."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SWEET GERKINS
 Categories: Pickles
   Servings:  8
 
    1/2 c  Salt                                2 ts Celery seed
      8 c  Sugar                               2 ts Mixed pickling spices
      6 c  Vinegar                             8    1" pieces cinnamon sticks
    3/4 tb Turmeric                          1/2 ts Fennel
      5 lb Cucumbers, 3" long or less               Salt
 
  Contributed to the echo by: Janice Norman Sweet Gerkins These pickles take
  4 days to make. The cucumber stems need not be removed. Wash the cucumbers,
  place them in a kettle and cover with boiling water. About 6 hours later,
  drain and cover with fresh boiling water. Allow to stand overnight and
  repeat process. After 6 hours, has been added. Let stand overnight. Drain
  and prick cucumbers 3 times with a sharp table fork. Mix 3 cups sugar and 3
  cups vinegar, add spices, bring to a boil and pour over cucumbers. Six
  hours later, drain the syrup into a kettle, add 2 cups of sugar and 2 cups
  of vinegar, bring to a boil and pour the cucumbers again. Let stand
  overnight. In the morning, drain the syrup into the kettle, add 2 cups
  sugar and 1 cup vinegar, bring to a boil and pour over cucumbers. Six hours
  later, drain off the syrup once more, add one last cup of sugar and bring
  to a boil. Pcak cucumbers into clean, hot jars and cover with the syrup to
  with-in 1/2-inch of the top. Place jars in boiling water and process for 5
  minutes after the water comes to a boil.
  
  Makes 7 - 8 pints
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: ROASTED POTATOES
 Categories: Side dish, French
   Servings:  4
 
  1 1/2 lb Idaho potaotes, peeled and          1 tb Chopped fresh parsley
           Cut into 1-1/4-inch chunks          2 ts Chopped fresh garlic
      3 tb Rendered goose or duck fat               Chopped by HAND
           (I use olive oil)                        Coarse (Kosher) salt
 
  Contributed to the echo by: Janice Norman Originally from: "The Cooking of
  Southwest France", Paula Wolfert 1. 2-1/2 hours before serving: Preheat
  oven to 300 deg. F. 2. Cook potato chunks in boiling salted water for 3
  minutes. Drain completely and shake dry in a collander. 3. Melt fat in a
  baking dish and add potatoes in 1 layer. Bake 2 hours, turning the potatoes
  in the fat from time to time. Allow all sides to turn crusty brown. 4.
  Raise the temperature to 375 deg for the last 15 minutes of baking. Just
  before serving, sprinkle with salt, parsley and garlic. NOTE: During the
  first hour of baking, the potatoes will remain colorless. DO NOT attempt to
  raise the oven temperature during this time.
  
  Serves: 4. Preparation time: 10 mins. Baking: 2-1/4 hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: UNCLE JACE'S SALAD DRESSING
 Categories: Dressings
   Servings:  1
 
    1/3 c  Red wine vinager                    1 ts Combined Italian seasoning
    2/3 c  Olive oil                                (oregano, basil, rosemary,
      1 tb Balsamic vinager                         Etc.)
      1    Garlic clove, minced                1 ts Crushed red pepper
      1 ts Seasoned salt                            Lots of fresh ground pepper
 
  Contributed to the echo by: Janice Norman AN ITALIAN STYLE SALAD DRESSING
  THAT WILL MAKE PAUL NEWMAN SUE. Uncle Jace's Salad Dressing
  
  Combine all ingredients and shake vigorously in a salad dressing container.
  This dressing is best when it has sat at room temperature for a couple of
  days. It can be chilled and whipped up in a blender for a creamier
  consistency.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: CHRIS'S KICKY KETCHUP
 Categories: Sauces
   Servings:  1
 
      1    Bottle (32 oz.) of the              2 tb Bell pepper, minced
           Cheapest ketchup that's on          4 tb Onion, minced
           Sale.                             1/2 ts Hot pepper sauce
      2 cl Garlic, minced                    1/2 ts "liquid smoke"
      2 tb Celery, minced                 
 
  Contributed to the echo by: Janice Norman Ketchup with an attitude! Chris's
  Kicky Ketchup Combine all ingredients in a blender. Pulse until mixed
  thoroughly, but still leaving a few tiny chunks of solid vegetables. Wash
  the label off the ketchup bottle, put your own label on, and fill.
  
  For the hot sauce, of course I used Melinda's. You could use Tabasco,
  Louisiana Red Hot, or whatever you like. And, I used Wright's Hickory Smoke
  flavoring.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: HERBED CAULIFLOWER
 Categories: Vegetables
   Servings:  6
 
  1 1/2 lb Cauliflower (2 10oz. pks            1 ts Poultry seasoning
           Frozen)                             2 ts Chicken flavored broth mix
    1/4 c  Margarine                         1/2 ts Ground sage
    1/2 c  Chopped onions                      1 cn (4oz) mushrooms
    1/2 c  Chopped celery                           Salt and pepper to taste
 
  Contributed to the echo by: Janice Norman Frozen or fresh cauliflower can
  be used in this recipe. Herbed Cauliflower Bake
  
  Cook cauliflower; drain. Melt margarine in a skillet. Add onions and
  celery, cook until tender, about 10 minutes. Remove from heat and stir in
  broth mix, poultry seasoning and sage. Preheat oven to 350F. Dice
  cauliflower. Add onion mixture, drained mushrooms, salt and pepper and mix
  well. Place mixture in a baking dish that has been sprayed with a non-stick
  spray. Bake 20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: ROSEMARY'S CHICKEN SALAD
 Categories: Salads, Chicken
   Servings: 10
 
      2 lb Cubed cooked chicken            2 1/2 ts Lemon juice
      2 c  Chopped celery                      2 ts Grated onion
      2 ts Toasted bread cubes                 1 ts Salt
  2 1/2 c  Miracle Whip                      3/4 c  Shredded cheddar cheese
      4 ts Toasted chopped almonds           1/3 c  Bread crumbs
 
  Contributed to the echo by: Janice Norman Hot Chicken Salad ROSEMARY'S
  CHICKEN SALAD Combine chicken, celery, bread cubes, salad dressing,
  almonds, lemon juice, onion and salt. Lightly place into 2 inch deep baking
  pan. Sprinkle with cheese and bread crumbs. Bake at 350 for 25-30 mins
  until bubbly.
  
  Servings: 10
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: JELLO FLAVORED CAKE
 Categories: Cakes
   Servings:  1
 
  1 1/2 c  Granulated sugar                  3/4 c  Milk
      2 c  Cake flour                        2/3 c  Oil
      2 ts Baking powder                       2 tb Lemon extract
      1 pk (3 ounces) jello                    4    Eggs separted
 
  Contributed to the echo by: Janice Norman Jello Flavored Cake In one mixing
  bowl sift 1-1/4 cups of the sugar, flour, baking powder and gelatin
  together. In another bowl, combine milk, oil and lemon extract.
  
  Beat the liquids into the dry ingredients until batter is smooth. Beat egg
  yolks in one at a time into the batter. Whip egg whites until stiff but not
  dry with 1/4 cup of sugar. Fold the egg whites lightly but thoroughly into
  the batter.
  
  Grease ring pan with vegetable shortening and dust with flour. Spoon batter
  into pan and bake at 325 F. 40 to 50 minutes until cake springs to the
  touch. Turn out immediately onto a wire rack.
  
  Decorate with a thin icing and trim with what ever you want.
  
  Note: I used strawberry jello and extract and decorated after drizzling
  icing on top with fresh strawberries cut in half. I also have used orange
  jello. Decorate with candied orange slices. I also found that 40 minutes
  was too long to bake this cake in my oven.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: ORANGE RICE
 Categories: Rice
   Servings:  4
 
      3 tb Butter                          1 1/4 ts Salt
    2/3 c  Diced celery, with leaves         1/4 ts Thyme
      2 tb Chopped onion                       1 c  Uncooked rice
  1 1/2 c  Water                                    Grated rind of 1 orange
      1 c  Fresh orange juice             
 
  Contributed to the echo by: Janice Norman A wonderful sidedish for baked
  ham. Orange Rice Melt butter in a heavy saucepan. Add celery and onions,
  and cook until onion is soft and golden. Add water, orange juice, rind,
  salt and thyme. Bring to a boil. Add rice slowly, stirring constantly.
  Cover; reduce heat and simmer for 25 minutes or until rice is tender.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: PEPPER CABBAGE
 Categories: Vegetables
   Servings:  5
 
      4 c  Shredded Cabbage                    1 tb Thin Sliced Onion
      2 tb Vinegar                           1/2 ts Celery Seed
      1 md Shreeded Green Pepper               1 sm Shredded Carrot
      2 tb Sugar                             1/2 ts Pepper
 
  Contributed to the echo by: Janice Norman PEPPER CABBAGE Stir sugar and
  vinegar together in mixing bowl to partly dissolve sugar. Toss vegetables,
  celery seed, and pepper with sugar & vinegar mixture. Refrigerate for at
  least one hour to soften vegetables. Stir frequently. Cabbbage with a zesty
  flavor prepared with a sugar and vinegar sauce. Served most frequently with
  fish, chicken, and as a luncheon side dish. Stores well several days in a
  refrigerated closed container.
  
  Serves [5]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: PICKLED GREEN TOMATOES
 Categories: Pickles
   Servings:  1
 
      8    Bushel medium size green            1 ts Dill
           Tomatoes                            2 ts Water
           Garlic                              1 ts Vinegar
           Celery                              1 c  Salt
           Hot Pepper                               Pepper
 
  Contributed to the echo by: Janice Norman Pickled Green Tomatoes
  
  Pack the tomatoes in quart jars, either whole or cut in half
  
  Combine water, vinegar, salt, dill and cook 5 minutes. Fill jars within 1/2
  inch from top and seal.
  
  NOTE: Jars should be hot when you fill with the tomatoes as it assures the
  jars will seal properly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SPICY NUTS
 Categories: Snacks
   Servings: 12
 
      1    Egg white                         1/2 c  Sugar
      1 ts Cold water                        1/4 ts Salt
      1 cn Pecans                            1/2 ts Cinnamon
 
  Contributed to the echo by: Janice Norman SPICY NUTS Beat egg white. Add
  water. Beat until frothy, fold in pecans. Combine sugar salt and cinnamon.
  Add to pecans. Mix. Butter 9x13 pan. Pour nuts in pan. Bake at 250 for 1
  hour.
  
  Servings: 12
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SWEET POTATOES WITH PRALINES
 Categories: Side dish
   Servings:  6
 
      5    Sweet potatoes or yams            1/3 c  Milk
    1/2 c  Butter, softened                  1/2 c  Heavy cream
    1/2 c  Sugar                               1 c  Light brown sugar
      2    Eggs, beaten                      1/3 c  Melted butter
      1 ts Vanilla                             1 c  Chopped pecans
 
  Contributed to the echo by: Janice Norman Originally from: Alex Patout
  SWEET POTATOES WITH PRALINES Preheat oven to 350F.
  
  Peel and boil sweet potatoes in a covered saucepan until tender - about 20
  min. Drain and mash. Mix in the softened butter, sugar, vanilla, and milk.
  Pour into a baking dish or casserole.
  
  Bring cream to simmer in a small saucepan. Add brown sugar and stir until
  dissolved. Cook over medium heat to soft ball stage - 235F. Remove from
  heat and beat in butter and pecans. Pour over sweet potato mixture.
  
  All of the above may be done up to 2 days in advance and stored in the
  fridge. Then just heat in the oven until bubbling hot and enjoy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: HIDDEN VALLEY RANCY OYSTER CRACKERS
 Categories: Crackers
   Servings:  8
 
     16 oz Plain oyster crackers               1 ts Dill weed
      1 pk HVR buttermilk recipe mix         1/4 ts Garlic powder
    1/4 ts Lemon pepper                        1 c  Salad oil
 
  Contributed to the echo by: Janice Norman HIDDEN VALLEY RANCH OYSTER
  CRACKERS Combine mix and oil, add dill weed, garlic powder and lemon
  pepper. Pour over crackers, stir to coat. Place in warm oven for 15-20
  mins.
  
  Servings: 8
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: WENDYS CHILI
 Categories: Chili
   Servings:  6
 
  1 1/2 lb Ground beef                         2 cn Kidney beans, undrained
      2 ts Veg oil                             6 ts Tomato paste
      1 cn Onion soup                         15 ts Tomato sauce
      2 ts Chili powder                        2 ts Brown sugar
      2 ts Ground cumin                        1 ts Vinegar
    1/2 ts Pepper                              6 c  V8 juice
      2 ts Cocoa                          
 
  Contributed to the echo by: Janice Norman I have never tried it, but I
  found this recipe in a newspaper that says this is the recipe to make
  Wendys chili. WENDYS CHILI Brown beef in oil. Break meat into tiny rice
  size pieces. Place onion soup and half of cooked beef into a blender and
  process on high speed until it resembles cement mortar. Place with
  unblended beef into 2-1/2 qt saucepan. Add remaining ingredients and simmer
  until flavors are blended.
  
  Servings: 6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title:  IMPERIAL CHICKEN
 Categories: Chicken
   Servings:  4
 
    1/2 ts Butter                            3/4 c  Grated Parmesan cheese
      1 cl Garlic, minced                    1/4 c  Parsley, chopped
      2 c  Bread crumbs                        1    Chicken, cut up
 
  Contributed to the echo by: Ellen Cleary Imperial Chicken Preheat oven to
  350 degrees. Line a cookie sheet with foil.
  
  Melt butter with garlic; let stand. Mix bread crumbs, Parmesan, parsley,
  salt and pepper. Dip chicken into butter, then into crumb mixture. Arrange
  on cookie sheet so chicken doesn't quite touch. If there is any butter
  left, drizzle it over the top of the chicken. Bake one hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: MARINATED CHICKEN
 Categories: Chicken
   Servings:  4
 
      1    Chicken, cut up (cut large        1/2 ts Garlic powder
           Pieces into 2 pieces)               2 ts White pepper
      1 c  Oil                                 1 ts Marjoram
      2 c  Vinegar                             1 ts Rosemary
      2 ts Onion powder                        2 ts Salt
 
  Contributed to the echo by: Ellen Cleary Marinated Chicken Salt chicken.
  Combine oil, vinegar, onion powder, garlic powder, pepper, marjoram,
  rosemary, and salt. Place chicken in mixture and marinate in the
  refrigerator overnight. Turn chicken a couple of times while marinating.
  
  Cook on the grill or in the oven (I use 350 degrees about 1 hour) dipping
  chicken once or twice in the marinade as it cooks.
  
  It's even better the next day after it's cooled in the refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: FOURTH OF JULY CORNISH HENS
 Categories: Poultry, Barbeque
   Servings:  8
 
      3 cl Garlic, minced                    1/2 c  Chopped onions
      1 tb Seasoned salt                       1    Pepper
    1/2 c  Oil                                 1 ts Crushed thyme
      1 c  Fresh lemon juice                   4    Rock Cornich Hens, THAWED,
     12 ts Bottle Wishbone Italian                  Giblets removed
           Salad dressing                 
 
  Contributed to the echo by: Ellen Cleary Originally from: local New
  Oreleans newspaper Fourth of July Cornish Hens Blend garlic, seasoned salt,
  oil, lemon juice, dressing, onions, pepper, and thyme. Marinate the birds
  overnight in the refrigerator.
  
  Cut the birds lengthwise. Cook on outside grill bone side down 10 minutes,
  flesh side down 5 minutes, alternating 10 minutes and 5 minutes in this
  manner for 1 hour and basting with marinade frequently (at least every 5
  minutes) while cooking.
  
  Serves 8 polite people or 6 of us.
  
  Oven method: Preheat oven to 400 degrees. Place skin side up in a shallow
  pan, baste with marinade, cover with foil and roast for 30 minutes. Remove
  foil and brush with marinade again. Roast again uncovered for 20-30
  minutes. (Test for doneness: drumsticks should be soft and juices should
  not be tinged with pink when you pierce the thickest part of the thigh with
  a fork. Brush with marinade twice more during this second roasting period.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: NATCHITOCHES BAKED BEANS
 Categories: Side dish
   Servings:  8
 
      1 lg Onion                             1/4 ts Worcestershire
      1 lg Green pepper                      1/8 lb Chopped ham
    1/4 ts Ketchup                             1 cn Campbell's pork and beans
      2 tb Honey                                    Dash Louisiana Hot Sauce
      2 tb Brown sugar                    
 
  Contributed to the echo by: Ellen Cleary Originally from: Steve Bays, a
  friend Another great fourth of July recipe given to me by my friend, Steve
  Bays. (Natchitoches -- pronounced nack-a-tish -- is the name of a Louisiana
  city. Natchitoches Baked Beans In a large skillet, saute onion and green
  pepper in ketchup. Blend in honey, brown sugar, Worchestershire, hot sauce,
  and ham. Add beans, BEING CAREFUL NOT TO STIR TOO MUCH.
  
  Cook on low heat, stirring occasionally and CAREFULLY, until liquid is
  absorbed. Let stand. Microwave to heat.
  
  Serves 6-8
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SCOTCH BROTH
 Categories: Soups, Meats
   Servings:  8
 
      2 lb Lamb neck or brest, well            2    Stalks celery, sliced
           Trimed                              1    Turnip, peeled and diced
    1/2 c  Pearl barley                        1 pk (10 oz) frozen peas, thawed
      1 tb Salt                                1 ts Leaf thyme
      3    Peppercorns                       1/4 ts Tabasco sauce
      1 md Onion, chopped                 
 
  Contributed to the echo by: Margarita Towns Scotch Broth Combine all
  ingredients in crock-pot. Add water to cover; stir well. Cover and cook on
  Low ssetting 10-12 hrs or High 4-5 hrs. Remove meat; bone and trim off any
  remaining fat. Dice meat. Skim off fat from liquid and return meat to
  crock-pot.  2 quarts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: CHERRY FREEZER JAM
 Categories: Jams
   Servings:  1
 
  1 1/2 lb Sweet cherries                           Sure Jell pectin
      2 tb Lemon juice                       3/4 c  Water
  4 1/4 c  Sugar                          
 
  Contributed to the echo by: Bob Henderson Cherry Freezer Jam: Remove stem
  and pits from cherries. Finely chop in 1/8 inch pieces ending up with (2)
  cups of prepared cherries. Combine fruit, lemon juice and sugar in a bowl.
  Set aside for 10 minutes. Mix water and the sure jell together in small
  saucepan. Bring mixture to a boil over HIGH heat, stirring constantly.
  Continue boiling for 1 minute. Stir constantly for 3 more minutes. Pour
  into Freezer containers, cover with lids and allow to stand at room
  temperature for 24 hours. Store in freezer. After opening, store in
  refrigerator up tp 3 weeks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: BANANA SALAD
 Categories: Salads
   Servings: 10
 
     10    Bananas                             1    Egg, well beaten
    1/2 c  Peanuts (ground)                  2/3 c  Sugar
      1 tb Vinegar                               ts Butter/margarine
      2 tb Water                          
 
  Contributed to the echo by: Bob Henderson Banana Salad In top of a double
  boiler, combine the vinegar, water, butter, egg, and sugar, then heat over
  Medium heat until thickened. Stir often or it will stick... When cooled,
  pour over sliced banana's and top with the ground peanuts.
  
  Note: This syrup will keep well in the refrigerator for a week or more, so
  that you can use 2 or 3 bananas as needed by your family and reserve the
  syrup or sauce for another day.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: RANDY FARKAS JERKED CHICKEN
 Categories: Chicken
   Servings:  4
 
      1    Chicken (1 lb) washed and         1/2 ts Black pepper
           Quartered                         1/2 ts Crushed chili peppers
    1/2 ts Seasoned salt                       2 ts Soy sauce, dark
    1/2 ts Garlic powder                 

MMMMM------------------------------SAUCE-----------------------------------
    1/2 c  Breadcrumbs - dry                 1/2 ts Pimento seed (allspice
    1/2 ts Seasoned salt                            Berries)
    1/2 ts Thyme                               2 c  Cloves
      1    Onion - large                       1 ts Butter
 
  Contributed to the echo by: Fred Towner Originally from: "Calgary Sun"
  newspaper Randy Farkas Jerked Chicken Mix seasonings and soy sauce and rub
  over the chicken pieces. Cover and refrigerate overnight to marinate. The
  next day, bake marinated chicken in 350F oven for 1-1/2 hours. Meanwhile,
  make the sauce by blending all ingredients in blender or food processor
  until smooth. When chicken has cooked for 1-1/2 hours, remove from the oven
  and dip each piece in blended sauce mixture. Return chicken to oven and
  bake an additional 15 minutes. Meanwhile, boil remaining sauce for 15 to 20
  minutes, or until thickened. Serve hot sauce with the chicken.
  
  Serves 4.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: BBQ MEATLOAF AUSSIE STYLE
 Categories: Meatloaf
   Servings:  8
 
      1 lb Ground beef - lean                1/2 c  Water
      1 lb Sausage stuffing                    1 tb Parsley - chopped
      1 c  Breadcrumbs - fine                  1    Egg - beaten
      2    Onions - medium, chopped            1 c  Clove - crushed
           Fine                              1/2 c  Milk
      1 tb Curry powder                             Salt and pepper to taste

MMMMM------------------------------SAUCE-----------------------------------
      1    Onion - chopped very fine           2 tb Vinegar
    1/4 c  Water                               1 tb Instant coffee
    1/2 c  Ketchup                           1/4 c  Brown sugar - packed
    1/4 c  Dry red wine OR beef stock          1 oz Margarine
    1/4 c  Worcestershire sauce -              2 ts Lemon juice
           Lea & Perrins                  
 
  Contributed to the echo by: Fred Towner Barbecue Meatloaf Aussie Style -
  First Prize LOAF: Combine meats, breadcrumbs, onions, salt, pepper, garlic,
  parsley, curry and egg in large bowl. Mix well. Mix milk and water and add
  to meat mixture a little at a time until smooth but firm. Shape into loaf
  and put into greased baking pan. Bake 30 minutes at 375F.
  
  SAUCE: Saute onions in margarine until golden and add all other
  ingredients. Bring slowly to a boil, lower heat and simmer 10 to 15
  minutes. (great with ribs or chicken). After loaf has cooked for 30
  minutes, pour half of the sauce over the meat, return to oven and bake 45
  minutes more, basting often with remaining sauce. Serve loaf hot in thick
  slices with remaining sauce. Also makes great sandwiches.
  
  Servings: 8
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: FILOMENA RODRIGUEZ MARKET ST. MEATLOAF
 Categories: Meatloaf
   Servings: 10
 
      3 tb Unsalted butter                   1/4 ts Cayenne pepper
    3/4 c  Onions - chopped                    1 ts Cumin
    3/4 c  Scallions - chopped               1/2 ts Nutmeg - grated
    1/2 c  Carrots - chopped fine              3    Eggs - well beaten
    1/4 c  Celery - chopped fine              12 oz Sausage meat
    1/4 c  Red bell pepper - minced          1/2 c  Half-and-half dairy cream
    1/4 c  Green bell pepper - minced          2 lb Ground beef - lean
      2 ts Garlic - minced                   1/2 c  Ketchup
      1 ts Black pepper                      3/4 c  Breadcrumbs - toasted
    1/2 ts White pepper                             Salt to taste
 
  Contributed to the echo by: Fred Towner Originally from: Filomena Rodrequez
  ~ Third Place in the Calgary Sun's Great Meatloaf Recipe Search - Calgary
  Sun, Monday, June 4, 1990 Filomena Rodriguez Market Street Meatloaf - 3rd
  Saute the onion, scallions, carrots, celery, bell peppers and garlic in
  butter until tender. Cool. Combine the salt, white and black pepper,
  cayyene pepper, cumin, nutmeg, egg and beat well. Add ketchup and
  half-and-half and blend thoroughly. Add ground beef, sausage and
  breadcrumbs to egg mixture, then mix in the vegetables. Place the meatloaf
  in a baking dish and place the dish inside a large pan. Pour boiling water
  into large pan until halfway up the sides of the baking dish. Bake at 375F
  for 45 to 50 minutes. Remove baking dish from water bath and let the
  meatloaf rest for 30 minutes before slicing and serving.
  
  This contains 8-10 portions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: JO'S 2-CHEESE MEATLOAF
 Categories: Meatloaf
   Servings:  8
 
      2 lb Ground beef - lean                  1 ts Onion salt
    1/4 c  HP Fruity Sauce                     1 ts Garlic salt
      1 c  Saltine crackers - crushed          2    Eggs - large
      2 tb Worcestershire sauce -              1 c  Onions - diced
           Lea & Perrins                     1/2 c  Green olives - sliced fine
    1/4 c  Ketchup                             1 ts Tarragon leaves
      2 tb Prepared mustard                  1/4 c  Parmesan cheese - grated
      1 ts Celery salt                         2 c  Monterey Jack cheese
 
  Contributed to the echo by: Fred Towner Originally from: Fourth Prize
  winner in the Calgary Sun's Great Meatloaf Recipe Search. Submitted by Jo
  Vandevelde - Calgary Sun Monday, June 4, 1990 Jo's 2-Cheese Meatloaf -
  Fourth Prize Preheat oven to 350F. Mush first 14 ingredients together by
  hand until well mixed and put into a bread pan. Stick knife in three places
  so meatloaf cooks evenly. Bake for 30 minutes. Increase heat to 400F for 20
  minutes. Remove from oven and drain juice from pan. Sprinkle all the
  Monterey jack cheese evenly over the top of the meatloaf and return to oven
  for 15 to 20 minutes or until the cheese starts to bubble. Watch carefully
  so cheese doesn't burn. The meatloaf will have shrunk enough so that the
  cheese melted over all sides gives a frosted effect.
  
  Servings: 8
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: MELANIE STEVENSON'S WOODLANDS MEATLOAF
 Categories: Meatloaf
   Servings:  8
 
      1 lb Ground beef - lean                1/2 ts Marjoram
      4    Pieces bacon                      1/2 c  Bell pepper - green or red,
    1/2 lb Ground pork - lean                       Chopped
    1/2 lb Ground veal                         1 ts Salt
      1 c  Breadcrumbs - fresh whole         1/4 ts Black pepper
           Wheat                             1/2 ts Oregano
      2    Eggs - lightly beaten             1/2 ts Basil
    1/2 ts Tomato or V8 juice                  1 tb Worcestershire sauce -
    1/2 c  Onion - chopped                          Lea & Perrins
 
  Contributed to the echo by: Fred Towner Originally from: Fifth Prize winner
  in the Great Meatloaf Recipe Search. Submitted by Melanie Stevenson.
  Calgary Sun, Monday, June 4, Melanie Stevenson's Woodlands Meatloaf - 5th
  prize
  
  Mix eggs, breadcrumbs, onion, V8 juice, green pepper and seasonings in a
  large bowl until well combined. Add meat, 1/4 pound at a time, and mix
  until combined. Shape into two round loaves and place two strips of bacon
  in an X across each. Place on a rack in a roasting pan and bake at 350F for
  1 hour. (This is a healthy meatloaf. Calories are reduced by baking loaves
  on a rack so the fat runs off!)
  
  Servings: 8
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: PIQUANT MEATLOAF WITH MUSHROOM GRAVY
 Categories: Meatloaf
   Servings:  6
 
  1 1/2 lb Ground beef                       1/8 ts Chili powder
      1 ts Salt                                1 ts Parsley flakes
    1/8 ts Pepper                            3/4 c  Evaporated milk
    1/4 ts Paprika                             1    Egg
    1/4 ts Oregano                           1/2 c  Cracker crumbs
    1/4 ts Thyme                             1/4 c  Onions - chopped
    1/8 ts Garlic powder                 

MMMMM------------------------------SAUCE-----------------------------------
    1/4 lb Mushrooms - sliced                1/2 ts Paprika
      3 tb Unsalted butter                   1/2 ts Salt
  2 1/2 tb Flour                             3/4 c  Cream
      1 ts Onions - chopped                  3/4 c  Beef broth
 
  Contributed to the echo by: Fred Towner Originally from: Calgary Suns Great
  Meatloaf Recipe Search - Monday June 4, 1990 Submitted by Lidia Barwis
  Piquant Meatloaf with Mushroom Gravy
  
  LOAF: Sprinkle meat with salt, pepper, paprika, oregano, thyme, garlic
  powder, chili powder and parsley flakes. Toss with fork to mix. Combine
  evaporated milk and egg in bowl, stir in cracker crumbs and let soak for 5
  minutes. Add to ground beef mixture with onions and mix well. Bake in 350F
  oven for 1-1/4 hours.
  
  GRAVY: Saute mushrooms and onions in butter until limp. Combine flour, salt
  and paprika. Blend with mushrooms. Stir in broth and cream. Cook until
  thick and bubbly. Serve over sliced meatloaf.
  
  Servings: 6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: RICHARD FOXTON'S VEGETARIAN MEATLOAF
 Categories: Meatloaf, Vegetarian
   Servings:  6
 
      1 c  Lentils - raw, brown                1 c  Clove - crushed
    1/4 c  Wheat germ                          1 ts Thyme
      1 c  Breadcrumbs - whole wheat           1 tb Soy sauce
    1/2 c  Brown rice                          4 tb Tomato sauce
      1    Onion - small, minced               1 tb Olive oil
      3    Eggs                                2 tb Tabasco sauce
 
  Contributed to the echo by: Fred Towner Originally from: Calgary Suns'
  Great Meatloaf Recipe Search - Monday, June 4, 1990 Submitted by Richard
  Foxton Richard Foxton's Vegetarian Meatloaf Cover lentils with water and
  cook on a low boil for 1-1/2 hours or until tender. Mash lentils coarsely
  and combine with remaining ingredients. Pour into well greased loaf pan and
  bake, covered, at 350 F for 45 minutes. Remove cover and continue to cook
  for 15 minutes or until loaf is firm to the touch. Serve with your
  favourite sauce.
  
  Servings: 6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: ROBIN HOWLEY'S MEATLOAF
 Categories: Meatloaf
   Servings:  8
 
      1 lb Ground beef - lean                1/2 c  White wine - dry
      1    Whole wheat bread crumbs -          8    Slice ham, capicollo and
           From 1 slice                             Pepper salami
    1/2 c  Parmesan                       
 
  Contributed to the echo by: Fred Towner Originally from: Robin Howley, 2nd
  prize in the Calgary Sun's Great Meatloaf Recipe Search. Calgary Sun
  Monday, June 4, 1990 Robin Howley's Meatloaf - Second Prize oregano, basil,
  garlic, salt and pepper to taste
  
  Mix the ground beaf, spices, Parmesan and bread. Flatten mixture out on
  waxed paper and top with layers of the deli meat. Roll up like a jelly roll
  and bake in a loaf pan for 1-1/2 hours at 375F. Cover tightly with aluminum
  foil during the first half hour, then remove to finish cooking. To make
  sauce, drain pan juices into saucepan and add wine. Mix in 1 to 2 Tb of
  flour to thicken and serve with the loaf.
  
  Servings: 8
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SOMETHING DIFFERENT ON A BUDGET MEATLOAF
 Categories: Meatloaf
   Servings:  8
 
    1/4 lb Ground chicken                      2    Eggs - lightly beaten
    1/4 lb Ground pork                       1/2 c  Breadcrumbs
    1/4 lb Ground beef - lean                1/2 c  Honey
    1/4 c  Whole milk                               Pepper and salt to taste

MMMMM------------------------------GLAZE-----------------------------------
      2 tb Hot mustard                       1/4 c  Apricot jam
      1 ts Garlic - crushed               
 
  Contributed to the echo by: Fred Towner Originally from: The Calgary Sun's
  Great Meatloaf Recipe Search, Monday, June 4, 1990 Submitted by Christine
  Barabe Something Different on a Budget Meatloaf-6th prize Mix chicken,
  pork, beef, eggs, breadcrumbs, milk, honey and salt and pepper. Shape into
  a loaf and put in pan. Mix glaze ingredients together and spread over top
  of loaf. Sprinkle with additional breadcrumbs. Bake in 325F oven for 1-1/2
  hours.
  
  Servings: 6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: CAJUN PRIME RIB - BLACKENED
 Categories: Cajun, Beef
   Servings:  6
 
 10 1/2 lb Prime rib roast (4 bone)          1/4 c  Salt
    1/4 c  Black pepper                        2    Onions, thinly sliced
    1/4 c  Garlic powder                 

MMMMM---------------------SEASONING MIX (OPTIONAL--------------------------
      1 tb Plus 1 tsp, salt                    1 tb Plus 3/4 tsp, black pepper
      1 tb Plus 2 tsp, white pepper        2 1/2 ts Dry mustard
      1 tb Plus 2 tsp, fennel seeds        2 1/2 ts Ground cayenne pepper
 
  Contributed to the echo by: Fred Towner Originally from: Paul Prudhomme's
  Louisiana Kitchen Well, here it is Michelle. Don't say I didn't warn you.
  This recipe produces a volume of smoke that would rival a tire dump fire,
  but the aromas will drive everyone crazy. It's even worth having your
  neighbors and landlord upset with you. ;-) Cajun Prime Rib - Blackened
  
  Remove fat cap off top of meat (butcher can do this for you) and save.
  Place the roast, standing on the rib bones, in a very large roasting pan.
  Then with a knife make several dozen punctures through the silver skin so
  seasoning can permeate meat. Pour a very generous, even layer of black
  pepper over the top of the meat (the pepper should completely cover it);
  repeat with the garlic powder, then the salt, totally covering the
  preceding layer. Carefully arrange the onions in an even layer on top so as
  not to knock off the seasoning. Place the fat cap back on top. Refrigerate
  24 hours.
  
  Bake ribs in a 550F oven until the fat is dark brown and crispy on top,
  about 35 minutes. Remove from oven and cool slightly. Refrigerate until
  well chilled, about 3 hours. (This is done so the juices will solidify and
  the steaks can be cooked rare.) Remove fat cap and disgard. With the blade
  of a large knife, scrape off the onions and as much of the seasonings as
  possible and discard. Then with a long knife, slice between ribs into 6
  steaks (4 will have bones); trim the cooked surface of meat from the 2
  pieces that were on the outside of the roast. Season and cook in your
  favorite way for steaks.
  
  TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix
  thoroughly in a small bowl; you will have about 8 Tb. Sprinkle the steaks
  generously and evenly on both sides with the mix. using about 4 ts on each
  steak and pressing it in with your hands.
  
  Heat a cast iron skillet over very high heat until it is beyond the smoking
  stage and you see white ash on the skillet bottom--at least 10 minutes.
  (The skillet cannot be too hot for this method.) Place one steak in the hot
  skillet (cook only one side at a time) and cook over a very high heat until
  the underside starts to develop a heavy, black crust, about 2 to 3 minutes.
  Turn the steak over and cook until the underside is crusted like the first,
  about 2 to 3 minutes more. Repeat with the remaining steaks. Serve each
  steak while piping hot.
  
  (*NOTE*: If you don't have a commercial hood vent over your stove, this
  dish may smoke you out of the kitchen. It's worth it! But you can also cook
  it outdoors on a gas grill; a charcoal fire doesn't get hot enough to
  "blacken" the steak properly. (FHT-if you have a smoke detector in your
  house, you will be able to determine if it is working correctly.) This is
  NOT a dish to prepare in an apartment building with a central fire alarm
  system wired into your smoke detector. It causes great excitement! Also,
  you can be guaranteed you will meet your landlord.)
  
  Servings: 6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: CHICKEN DA VINCI
 Categories: Chicken
   Servings:  4
 
      2    Boneless Chicken Breasts,           1 lb Italian Sausages. Sliced
           Cut into thin strips                     Into rounds about 1/2"
      1    Oil                                      Thick.
      2    Green peppers, sliced               2 cl Garlic
      1    Onion, sliced thick, or cut              Chicken broth
           Into chunks                              White wine
      1    Fresh mushrooms                
 
  Contributed to the echo by: Marge Clark Chicken Da Vinci Saute Italian
  Sausage slices until done, remove from pan. In the grease from the
  sausages, with olive oil added as necessary, saute the garlic and green
  peppers. When peppers are about 1/2 done, add the onion. Cook until veggies
  are barely tender, still a trifle crisp, but not browned. Remove from pan
  and add to sausages. Add more oil, saute mushrooms until browned, remove
  and add to rest of the stuff. Last step, saute the chicken until done. Add
  everything else back into the pan, season generously with rosemary and
  oregano. Throwing a little basil in won't hurt it either. If the dish seems
  dry, add small amounts of either plain chicken broth or a broth & white
  wine mix. If you've added too much liquid, then thicken it with cornstarch.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: BOW TIES W/SAUSAGE, TOMATOES & CREAM
 Categories: Italian, Pork
   Servings:  4
 
      2 tb Olive oil                                Drained, coarsely chopped
      1 lb Sweet Italian sausage,          1 1/2 c  Whipping cream
           Casings removed, crumbled         1/2 ts Salt
    1/2 ts Dried red pepper flakes            12 oz Bow tie pasta
    1/2 c  Diced onions                        3 tb Minced fresh parsley
      3 cl Garlic, minced                           Freshly grated Parmesan
      1 cn Italian plum tomatoes,                   Cheese
 
  Contributed to the echo by: Stephanie Dicamillo BOW TIES with SAUSAGE,
  TOMATOES and CREAM
  
  Heat oil in heavy large skillet over medium heat. Add sausage and pepper
  flakes. Cook until sausage is no longer pink, stirring frequently, about 7
  minutes. Add onion and garlic to skillet and cook until onion is tender and
  sausage is light brown, stirring occasionally, about 7 minutes. Add
  tomatoes, cream and salt. Simmer until mixture thickens slightly, about 4
  minutes.
  
  Cook pasta in large pot of boiling salted water until just tender but still
  firm to bite, stirring occasionally to prevent sticking. Drain.
  
  Serves 4.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SZECHUAN CASHEW CHICKEN
 Categories: Chinese, Chicken
   Servings:  4
 
      2    Whole chicken breasts               1 tb Thin soy sauce
           (about 2 lbs), boned and            2 tb Peanut oil
           Skinned                             1 c  Raw cashews
      1    Egg white                         1/4 ts Salt
      1 ts Cornstarch                          2 tb Peanut oil
      1 ts Thin soy sauce                      1 ts Ginger root chopped fine
    1/4 ts White pepper                        1 tb Hoisin sauce
      1    Green bell pepper                   2 ts Chili paste
      1 cn (8 1/2 oz.) sliced bamboo         1/4 c  Chicken broth
           Shoots, drained                     2 tb Green onion tops, chopped
      1 tb Cornstarch                          1    Egg
      1 tb Cold water                     
 
  SZECHUAN CASHEW CHICKEN white, cornstarch, soy and white pepper in bowl and
  stir in chicken. Marinate in refrigerator for 20 minutes.
  
  Cut bell pepper into same sized pieces as chicken. Cut bamboo shoots into
  3/4 inch lengths. Mix cornstarch, water and soy, set aside.
  
  Heat wok very hot, add and swirl to coat 2 T. oil. Add cashews, stir fry 1
  minute or until light brown. Remove & drain on paper, sprinkle w. salt. Add
  chicken to wok, stir fry until white, remove.
  
  Add 2 T. oil and swirl to coat wok; add onion & ginger; stir fry until
  ginger is light brown. Return chicken to wok, stir; add bell pepper, stir,
  add bamboo shoots, stir. Add Hoisin sauce & chili paste; stir 1 minute. Add
  chicken broth and bring to boil. Add cornstarch, water, soy sauce mixture;
  cook stirring about 20 seconds or until thickened. Return cashews, stir and
  add green onions.
  
  Serves 4 as part of meal.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: MARINATED EGGPLANT IN OLIVE OIL
 Categories: Vegetables
   Servings:  4
 
      4 md Eggplants (about 3 1/2 lbs.              Extra virgin would be
           Total)                                   Prohibitive for too many]
    1/2 c  Salt                              1/4 c  Chopped garlic
      1 ts White vinegar                       1 ts Crushed red pepper
      1 ts Extra virgin olive oil [go          1 tb Dried oregano OR
           For the greenest you can        2 1/2 tb Fresh oregano if available
           Find]                             1/2 ts Salt
      3 c  Regular olive oil [all         
 
  Contributed to the echo by: Bill Birner Originally from: La Cucina di
  Andrea's New Orleans Extra Virgin Recipes 1. Slice the skins off the
  eggplants, and slice them about 1/4 inch thick from top to bottom. Then
  slice across to get pieces the size of French fries. Put the eggplant
  strips in a bowl and toss with the 1/2 cup of salt.
  
  2. Move the eggplant strips into a colander, arraying them in a relatively
  uniform layer up the sides. Put a bowl the same size as the colander inside
  the colander and weigh it down with three or so pounds of weight. [I find a
  foil covered common solid brick is a handy kitchen tool.] Put the entire
  apparatus in the sink to drain for 45 minutes. This will remove any
  bitterness from the eggplant.
  
  3. Rinse the salt off the eggplant with cold water. Drain it well, then
  SQUEEZE it dry. Put the eggplant in a bowl with the vinegar, and marinate
  it for 30 minutes. [It will return to shape like a wet sponge.]
  
  4. Drain the vinegar from the eggplant and squeeze it dry again. Put the
  eggplant into a bowl with all the other ingredients.
  
  5. Pour the contents into a canning jar. Make SURE there is enough olive
  oil to completely cover all the eggplant about 1/2 inch deep. Tightly seal
  and refrigerate the jar. Marinate for at least a week; The ideal time is
  actually three months, and the eggplant will keep getting better even after
  that.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Clam Chowder #2
 Categories: Soups
   Servings:  1
 
    1/2 lb Bacon                               2 ts Seafood Chesapeake brand
      1 lg Onion chopped                            Bay-style seafood
      2    Ribs celery peeled and                   Seasoning
           Diced                               1 qt (4 cup) half and half
      5 sm Can minced clams OR                      Divided
      1 lg Can (about 51-oz)                   2 tb Flour
 
  The day before you wish to serve the soup, fry the bacon until crisp and
  remove. In bacon drippings, saute onion, celery with leaves and potatoes
  for 10-15 minutes at medium heat. Add the minced clams, not clam soup but
  clams, with their juice. Crumble the bacon and add. Cover soup and simmer
  over low heat, stirring occasionally, for several hours - up to five hours
  won't hurt. Cool down and place in refrigerator at night. On the day of
  serving, skim grease off top. Transfer soup to larger pot. Heat soup until
  bubbling and add the seafood seasoning. Mix 2 cups of the half and half
  with the flour. Add to the chowder and stir until it bubbles again. Mix in
  remaining half and half and simmer, stirring constantly, until soup is
  desired thickness. Serve hot with garlic bread and a green salad.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Cold Cherry Soup #1
 Categories: Soups
   Servings:  1
 
      3 lb Tart cherries canned, fresh         1 ts Cinnamon
           Or frozen                           1 c  Heavy cream
    1/2 c  Wine vinegar                        1 c  Sour cream
      3 tb Cornstarch                     
 
  Drain cherries, if necessary, saving liquid. Puree cherries in blender or
  food processor. Add enough water to cherry liquid to make 2 quarts. Add
  vinegar, cornstarch and cinnamon. Cook, stirring constantly until slightly
  thickened. Remove from heat. Add cream. Chill. Season with salt and/or
  sugar or more vinegar to taste. Serve garnished with sour cream for soup.
  For dessert, use whipped cream slightly sweetened and dusted with cinnamon
  or nutmeg as a garnish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Cold Cherry Soup #2
 Categories: Soups
   Servings:  1
 
      3 c  Water                                    Cherries if using
    3/4 c  Sugar                                    Unsweetened reduce sugar to
      1    Cinnamon stick                           1/4 cup
           Zest of 1 orange                    1 tb Arrowroot/cornstarch
      4 c  Pitted fresh tart cherries        1/3 c  Cream
           Or frozen unsweetened             1/2 c  Dry red wine
 
  In a saucepan, combine water, sugar, cinnamon stick and orange zest; bring
  to a boil. Add cherries, reduce heat and simmer for 30 minutes. Remove
  cinnamon stick. Mix arrowroot with 2 Tb of the cherry mixture to make a
  paste and return to soup, stirring constantly while bringing to a boil.
  Reduce heat and simmer 30 minutes until thickened slightly. Mixture will
  thicken as is cools.  Chill. Before serving, stir in cream and wine. Serve
  in champagne or wine glasses to show off color. Garnish with a cinnamon
  stick and/or dollop of sour cream or yogurt.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Egg Drop Soup
 Categories: Chinese, Soups
   Servings:  1
 
      3 c  Chicken broth                       1 md Green onion with top
      1 ts Salt                                     Chopped
           Dash of white pepper                2    Egg slightly beaten
 
  Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan.
  Stir green onions into eggs. Pour egg mixture slowly into boiling broth,
  stirring constantly with fork to form shreds of egg.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Fisherman Chowder
 Categories: Soups
   Servings:  1
 
    1/4 lb Bacon cut in small pieces           1 ts Salt
      1 ts Paprika                           1/2 ts Pepper
    1/2 c  Chopped onion                       1    Bay leaf
      1 c  Diced raw potato                  1/2 ts Thyme
      1 cn (6.5-oz) chopped clams          2 1/2 c  Skim milk
           With liquid                       1/2 c  Instant mashed potatoes to
    1/4 c  White wine                               Thicken
      1 c  Crab legs/imitation crab                 Any other shellfish you
      1 c  Shrimp                                   Like
      1 c  Scallops halved/quartered      
 
  In a heavy soup pot or kettle, brown the bacon with the paprika, onion and
  potato, sauteing until potato and onions are soft and bacon is cooked. Add
  the clams, wine, crab legs, shrimp, scallops and nay other seafood or fish.
  Season with salt and pepper, bay leaf and thyme. Stir in the milk and heat
  over low flame, stirring constantly. Do not allow mixture to boil. When
  seafood and fish are thoroughly heated through, thicken chowder by adding
  instant potatoes. Remove bay leaf and serve. Chowder may be prepared ahead,
  refrigerated, then re-heated in a crock pot or over very low heat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Fish Soup
 Categories: Soups
   Servings:  1
 
      4 tb Olive oil                         1/2 ts Paprika
      1 md Chopped onion                       4    Bay leaves
      3 cl Garlic, minced                  1 1/2 lb Shrimp
      4 cn Minced clams                        1 lb Scallops
      4 c  Peeled and chopped tomatos          2 cn Beef broth
      1 c  Finely chopped carrots              2 cn Chicken broth
      2 c  Finely chopped celery               4 cn Water
      1 ts Salt                                1 lb Cut bite size haddock
    1/2 ts Dry mustard                         1 lb Cut bite size cod
    1/2 ts Oregano                        
 
  Saute onion, garlic, olive oil in heavy pan until golden. Add clams,
  tomatos, carrots, celery, broth, water and spices. Simmer for about 1 hour.
  Add fish and scallops. Let come to a boil. Add shrimp. Let it come to a
  boil till fish flakes with a fork.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Homemade Cream Soup Substitute
 Categories: Soups
   Servings:  1
 
      2 c  Instant non fat dry milk            2 ts Dried onion flakes
    3/4 c  Cornstarch                          1 ts Basil and thyme opt
    1/4 c  Instant low sodium                  2 ts Pepper
           Chicken bouillon               
 
  Combine dry milk, cornstarch, bouillon, onion flakes, basil, thyme and
  pepper. To make the equivalent of one can of soup, use the 1/3 cup of the
  mix and 1 1/2 cup water and cook until thickened. NOTE: Beef bouillon may
  be used in place of the chicken. Mushrooms may be added to the sauce for a
  mushroom soup base.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Low-Fat Crab Chowder
 Categories: Soups
   Servings:  1
 
      2 md Potatoes                                 Drained
      4 tb Margarine                           1 ts Salt
    1/2 c  Chopped onions                    1/8 ts Thyme
    1/4 c  Green pepper                      1/8 ts Pepper
      4 tb Flour                              16 oz Imitation crab
      4 c  Skim milk                           2 tb Cooking sherry
      2 cn (10 1/4-oz each) whole corn    
 
  Peel, dice and cook potatoes, set aside. Melt margarine in a 6 quart pan,
  over medium heat. Add onion and green pepper, cook about 4 minutes,
  stirring frequently. Add flour, cook about 1 minute, stirring constantly.
  Gradually add milk, using a whisk to prevent lumping and to blend the
  sauce. Add corn, salt, thyme and pepper. Reduce heat to low, cook until the
  mixture appears hot, but not bubbling. Cut crab into bite-size pieces and
  add to the sauce. Add potatoes. Heat again until hot, but not bubbly,
  stirring frequently. Just before serving, add cooking sherry.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Mellow Melon Soup
 Categories: Soups
   Servings:  1
 
      1    Cantaloupe pared seeded and       2/3 c  Sweet white wine
           Cubed about 2 lb                  1/4 ts Ground cardamom
    1/2    Honeydew pared seeded and                Chopped mint for garnish
           Cubed about 2 lb                         Optional
 
  Reserve a few melon cubes for garnish. In food processor or blender
  container, in batches, puree cantaloupe, honeydew, wine and cardamom; chill
  until ready to serve. At serving time, skim foam from top of soup; pour
  into soup bowls. Garnish with melon pieces and chopped mint.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Seafood Soup
 Categories: Soups
   Servings:  1
 
      1 lg Thin sliced onion                 1/4 ts Thyme crushed
      1 c  Chopped green onion & tops        1/4 ts Rosemary crushed
      3 cl Garlic fine chopped                 1 ts Salt
    1/2 c  Fine chopped parsley              1/4 ts Fresh ground black
      1    Seeded and diced bell                    Pepper
           Pepper                              1    Bay leaf
      3 c  Tomato sauce                        1 lb Crab/firm white fish cubed
      1 c  Dry white wine                      1 lb Shrimp
      1 c  Water                               6    Scallops/clams in the shell
 
  Combine onions and garlic and cook, covered, over low heat until soft,
  stirring frequently so they don't scorch. Add parsley, bell pepper, tomato
  sauce, wine, water, thyme, rosemary, salt, pepper and bay leaf and simmer,
  covered 1 hour. Add crab or white fish, shrimp, scallops or clams and cook,
  covered, for 8-10 minutes or until scallops or clam shells open. Discard
  any shells that do not open.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Strawberry Tropical Soup
 Categories: Soups
   Servings:  1
 
      3 c  Strawberries                      1/2 c  Sweet white wine
      1 c  Frozen cherries                   1/2 c  Light cream
      4 c  Frozen strawberry juice             2 tb Cornstarch
           Diluted                             2 tb Cold water
      2 tb Clover honey                      1/2 c  Sour cream
    1/2 c  Fresh lime juice               
 
  Mix cornstarch in 2 Tb cold water. Simmer strawberry juice, honey, lime
  juice and white wine until mixture thickens. Stir occasionally as it is
  cooling. Put strawberries and cream with chilled mixture and blend until
  smooth. Strain through a strainer. Mix in thawed cherries. Add a dollop of
  sour cream to each serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Vegetable Burger Soup
 Categories: Soups
   Servings:  1
 
    1/2 lb Ground beef                         1 pk (10-oz) frozen mixed
      2 c  Water                                    Vegetables
      1 cn (16-oz) stewed tomatos            1/4 c  Dry onion soup mix
      1 cn (8-oz) tomato sauce                 1 ts Sugar
 
  In large saucepan, brown ground beef. Drain off excess fat. Stir in water,
  stewed tomatos, tomato sauce, vegetables, onion soup mix and sugar. Bring
  to boiling. Cook and simmer 20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Weight Watchers Soup
 Categories: Soups
   Servings:  1
 
      1 lg Can V-8 juice                     1/2 sm Head cabbage
      1    V-8 can water                       3    Cubes beef bouillon
      1 lb Hamburger                           1 pk Frozen mixed vegetables
 
  Brown hamburger. Shred or chop cabbage. Add cabbage to hamburger. Add V-8
  juice and 1 can water. Add bouillon cubes and mixed vegetables. Simmer, for
  about 2 hours until cabbage is tender.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Caesar Salad
 Categories: Salads
   Servings:  1
 
      1    Very fresh egg yolk                 1 c  Homemade croutons ****
    1/4 ts Salt                                3 tb Fresh grated/hand
      6 tb Divided olive oil                        Shredded Parmesan cheese
      1 cl Garlic, crushed                     1 tb Fresh lemon juice/
    1/2 ts Worcestershire sauce                     Concentrate
    1/2 ts Dijon style mustard                 2    Heads romaine lettuce
      3 tb Apple cider vinegar                      Inside leaves only ***
           Fresh ground black pepper      
 
  *** The lettuce is deribbed and torn into bite size pieces, rinsed and
  thoroughly patted or spun dry in a salad spinner, you may need 3 heads
  large enough for a big salad.**** Homemade bread in 1-inch cubes sauteed in
  butter until golden brown, served warm on chilled crisp green. In a large
  salad bowl, combine the egg yolk, lemon juice, salt and 1 Tb of the olive
  oil. Whisk in garlic, worcestershire and mustard and blend until thoroughly
  combined. With a gentle rolling motion, incorporate the romaine. Add the
  vinegar and the remaining olive oil in the proportions of 1 part vinegar to
  2 parts oil, until you have the consistency and flavor you desire. Roll the
  salad again, adding black pepper to taste. The salad can be chilled at this
  point, but not for too long. Just before serving, finish by placing warm
  croutons in the center of the salad and the Parmesan in a ring around the
  circumference. Roll gently to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Easy Salad
 Categories: Salads
   Servings:  1
 
      3    Slices dense and chewy              1    Quarter jar Durkee's famous
           Bread                                    Sandwich and salad sauce
    1/3 c  Melted butter                            With mayonnaise
      1 ts Garlic powder                       4 tb Oil and vinegar dressing
      1    Head romaine lettuce                2 tb Parmesan cheese
 
  For the croutons, tear up the bread or cube it. Combine the melted butter
  and garlic powder. Pour over bread cubes and toss to cover. Spread cubes on
  a cookie sheet and bake 10 minutes in an oven preheated to 350 degrees,
  turning once. Cool. Meanwhile, wash the romaine leaves, using only the most
  tender inside ones, and dry thoroughly. Tear into bite size pieces and
  place in large bowl. Drizzle with dressing to taste, toss carefully, and
  serve garnished with Parmesan cheese and croutons.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Three Lettuce Chiffonade
 Categories: Salads
   Servings:  1
 
      1    Head radicchio about 1/4 lb              Cored
           Core removed                      1/4 c  Olive oil
      2    Head bibb lettuce 1/4 lb ea     3 1/2 tb Red-wine vinegar
    1/2    Head iceburg lettuce about               Salt and fresh ground
           1/4 lb core removed                      Pepper
      1    Green bell pepper 1/4 lb       
 
  Rinse, drain and pat dry the radicchio, bibb and iceburg lettuce. Stack
  radicchio leaves and cut into very fine shreds. There should be about 2
  cups. Put shreds in a large bowl. Repeat with bibb and iceburg lettuce.
  There should be about 2 cups of each. Add to the bowl. Cut pepper
  lengthwise into thin strips. There should be about 1 cup. Add to the bowl.
  Add oil, vinegar, salt and pepper and blend well. Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Watercress Goat Cheese Salad
 Categories: Salads
   Servings:  1
 
      1    Bunch watercress washed and         4 oz Mild goat cheese well
           Dried                                    Chilled
    1/4 c  Pecan halves                   
 
  On each of 4 salad plates, place some of the watercress and pecans. Cut
  goat cheese into 8 slices. Place 2 slices on each salad. Arrange 2 goat
  cheese slices on each salad.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Carmel Apple Salad
 Categories: Salads
   Servings:  1
 
      1    Container (8-oz) frozen                  With juice
           Whipped topping thawed              3 c  Diced apples
      1 pk Dry instant butterscotch            1 c  Dry roasted nuts
           Pudding                             1 c  Marshmallows
      1 cn (8-oz) crushed pineapple       
 
  Mix cool whip, butterscotch pudding and crushed pineapple with juice. Add
  apples, roasted nuts and marshmallows. Keep in refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: English Walnut Salad
 Categories: Salads
   Servings:  1
 
      1    Bunch red leaf lettuce            1/2 lb Arugula
      1    Bunch watercress                    1 c  Walnut halves

MMMMM-----------------------------DRESSING----------------------------------
    1/2 c  Walnut oil                          2 ts Salt
    1/2 c  Good quality olive oil              2 ts Sugar
    1/3 c  Red wine vinegar                  1/4 ts Pepper
 
  Put greens in a bowl, sprinkle with walnuts, cover and chill. Combine oils,
  vinegar, salt, sugar and pepper and beat until thick. Let stand at room
  temperature, then beat again before tossing with salad.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Fruit and Shells Salad
 Categories: Salads
   Servings:  1
 
      1    (7-oz) package shells/rings         1 md Sliced banana
           Uncooked                            1 md Apple cored and chopped
      1 cn (15-oz) fruit cocktail              2 c  Whipped topping
           Drained                           1/4 ts Ground cinnamon
 
  Prepare shells according to package directions; drain. In medium bowl,
  combine shells, fruit cocktail, banana and apple. In small bowl, blend
  whipped topping and cinnamon. Stir into salad mixture. Cover, chill
  thoroughly. Stir gently before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Fruit Salad
 Categories: Salads
   Servings:  1
 
      2    Cut up apples                       2    Cut up peaches
      3    Cut up pears                      1/2 c  Sugar optional
      1    Cut up orange                            Non dairy whipped topping
           Seedless grapes cut in half              Thawed
      1 cn Crushed/tidbit pineapple                 Sliced bananas
 
  Mix apples, pears, orange, grapes, pineapple, peaches and sugar together.
  Top fruit salad with non-dairy whipped topping then with sliced bananas.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Fruit Salad #2
 Categories: Salads
   Servings:  1
 
      1    Cubed cantaloupe melon              1 lb Seedless grapes
      1    Cubed honeydew melon                4    Cubed peaches
      2    Baskets sliced strawberries         1    Lemon juiced OR
      2    Peeled & wedged oranges             1 c  Yogurt, any fruit flavor
    1/2    Cubed watermelon (optional)    
 
  Stir fruit pieces together by hand. Squeeze juice of lemon over all, or
  stir in yogurt. For a special occasion: combine 1/8 cup pure maple syrup
  with one ounce vodka and pour over salad.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Fruit Salad w/Dried Cherry Vinaigrette
 Categories: Salads
   Servings:  1
 
      3 tb Dried cherry vinegar                1 sm Orange peeled and cut
      4 tb Vegetable oil                            Into sections
    1/4 ts Salt                              1/4 c  Whole salted cashews
    1/4 ts Ground black pepper             1 1/2 c  Belgian endive
      1 c  Dried cherries                  1 1/2 c  Spinach
      1 sm Granny smith apple thin         1 1/2 c  Boston lettuce
           Sliced                         
 
  For dressing whisk together vinegar, oil, salt and pepper. Arrange greens
  on serving plate, add cherries, fruits and cashews. Serve with vinaigrette
  dressing. DRIED CHERRY VINEGAR - Combine 1 cup of dried cherries with 2 cup
  of white wine vinegar in a glass container. Cover and allow to steep for 2
  days at room temperature. Heat just to boiling point, strain through
  cheesecloth. Cool and store in tightly sealed container.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Fruited Rice Salad
 Categories: Salads
   Servings:  1
 
    2/3 c  Uncooked long grain rice          1/3 c  Sliced natural almonds
      1 cn (11-oz) mandarin oranges            2 tb Vegetable oil
           Juice reserved                      1 tb Cider vinegar
      1 c  Seedless red grapes each            1 ts Dijon style mustard
           Cut in half                         1 tb Chopped parsley
    1/3 c  Golden raisins                           Lettuce leaves
 
  Prepare rice according to package directions for microwave cooking.
  Refrigerate rice uncovered until cooled, about 15 minutes. Meanwhile, in
  large serving bowl, combine orange segments, grapes, raisins and almonds.
  In small bowl, whisk together 2 Tb reserved juice, oil, vinegar, mustard,
  parsley, salt and pepper. Add rice to fruit mixture. Pour salad dressing
  over salad; toss. Garnish with lettuce leaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Glorified Pasta Salad
 Categories: Salads
   Servings:  1
 
      2    Egg                                      Drained and halved
      1 cn (20-oz) crushed pineapple           1 cn (8-oz) seedless grapes
           Drained reserving 2 Tb                   Drained and halved
           Liquid                              2 c  Miniature marshmallows
      3 tb Lemon juice from                2 1/2 c  Whipping cream whipped
           Concentrate                       1/4 c  Finely chopped maraschino
      2 tb Sugar                                    Cherries
      1 tb Butter/margarine                    1 c  Acini di pepe/rosmarina/
    1/4 ts Salt                                     Rings uncooked
      1 cn (11-oz) mandarin oranges       
 
  Prepare acini de pepe according to package directions; drain. In small,
  heavy saucepan, beat eggs with wire whisk until foamy. Stir in reserved
  pineapple liquid, lemon juice, sugar, butter and salt. Cook over low heat
  until mixture thickens and coats a metal spoon, stirring constantly, about
  2 minutes. Cool to room temperature. In large bowl, combine acini de pepe,
  pineapple, oranges, grapes and marshmallows; mix well. Fold in egg mixture,
  then whipped cream. Cover; chill thoroughly. Stir gently before serving.
  Garnish with cherries. Refrigerate leftovers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Lime Waldorf Salad
 Categories: Salads
   Servings:  1
 
    1/2 c  Water                                    Pieces
      2 tb Lemon juice                         2    Peeled and cut in 1/4-in
      2    Cored and cut in half firm               Dice carrots
           Ripe bosc/anjou pears               1 c  Walnut halves
      2    Cored and cut in 1/2-in             1 c  Golden raisins
           Pieces celery stalks                     Lime mayonnaise
      2    Tart green apples cut               1 tb Chopped fresh mint
           Lengthwise then in 1/2-in           2 tb Sunflower seeds
 
  Mix water and lemon juice in a large bowl. Toss in pears and apples; let
  rest for 10 minutes. This will prevent discoloration. Drain fruits,
  discarding liquid, pat dry and return them to bowl. Add celery, carrots,
  walnuts and raisins. Toss with lime mayonnaise. Cover and refrigerate for 1
  hour. Before serving, mix well and sprinkle top with mint and sunflower
  seeds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Melon Medley Salad
 Categories: Salads
   Servings:  1
 
      2 c  Small cantaloupe balls              2 c  Small crenshaw melon balls
      2 c  Small honeydew melon balls          1 c  Chopped celery
      2 c  Small watermelon balls            1/4 c  Chopped pistachio/almonds

MMMMM-----------------------------DRESSING----------------------------------
    1/4 c  Light sour cream                         Leaves
      2 tb Honey                               1 tb Triple sec liqueur
      1 tb Minced fresh mint                        Lettuce leaves optional
 
  Combine cantaloupe, honeydew, watermelon and crenshaw balls and toss
  lightly to blend. Chill in plastic bags until ready to serve. At serving
  time, drain juice from melon balls and reserve for another use. Toss melon
  balls with celery and nuts. Add dressing and toss again. Serve in scooped
  out melon halves, if desired, or in lettuce lined salad bowls. DRESSING:
  Combine sour cream, honey, mint leaves and liqueur, blending well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Minty Fresh Fruity Salad
 Categories: Salads
   Servings:  1
 
      1 md Cantaloupe pared seeded                  Hulled and sliced
           Cut into chunks                   1/4 c  Packed mint leaves cut
      1 pt Fresh/thawed frozen                      Into thin strips
           Blueberries                       1/4 c  Orange juice
    1/2 pt Strawberries washed                 2 tb Honey
 
  In large serving bowl, combine melon, berries, mint, orange juice and
  honey; lightly toss. Cover and chill.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Morning Fruit Salad
 Categories: Salads
   Servings:  1
 
    1/2 md Size ripe cantaloupe                3 tb Chopped fresh mint
      2    Ripe kiwi fruit                          Plus 4 whole sprigs for
      1 pt Ripe strawberries                        Garnish
    1/2 pt Fresh raspberries/                1/4 c  Fresh squeeze orange
           Blackberries                             Juice
 
  Scoop out cantaloupe with melonballer and place balls in a bowl. You should
  have about 2 cups. Pour any cantaloupe juice in bowl. Peel kiwi. Cut
  crosswise into thin slices, then quarter the slices. Add to cantaloupe. Set
  aside 4 of the most attractive strawberries for garnish. Hull and slice
  enough strawberries lengthwise to make 1 cup, place in the bowl. Add
  raspberries. Sprinkle fruit salad with chopped mint leaves and drizzle with
  orange juice. Toss gently. Refrigerate, covered for 1/2 hour for flavors to
  blend together. Divide salad among 4 bowls. Garnish each with a whole
  strawberry and a sprig of mint.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Orange and Black Olive Salad
 Categories: Salads
   Servings:  1
 
      6    Naval oranges                     1/2 ts Salt
           Handful of black olives             1 ts Powdered sugar
           Packed in oil                       2 tb Orange flower water,
           Juice of 1/2 lemon                       Optional
 
  With a sharp knife, remove the peel, including membrane, and slice each
  orange into 4-5 slices. Arrange slices overlapping on a platter lined with
  lettuce leaves or place slices in a bowl. Add the olives. Sprinkle with
  lemon juice, salt, sugar and orange flower water, if using. Set aside for
  30 minutes before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Orange and Radish Salad
 Categories: Salads
   Servings:  1
 
      1    Long white radish, about          1/4 ts Salt or to taste
           1 lb in weight, or red ones         1 ts Powdered sugar
      3    Navel oranges                       2 tb Orange flower water,
           Juice of 1/2 lemon                       Optional
      1 tb Olive oil                      
 
  Peel and grate the white radish or trim and thinly slice the red ones.
  Remove the orange peel, including white membrane, with a sharp knife and
  cut the fruit into 1-inch pieces, saving any juice. Gently mix the
  radishes, oranges, orange and lemon juice, olive oil, salt, sugar and
  orange flower water, if using.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Pineapple and Cheese Salad
 Categories: Salads
   Servings:  1
 
    1/2 lb Cheddar cheese                      6 lg Lettuce leaves
      1 cn 20-oz pineapple chunks            3/4 c  Mayonnaise
 
  Drain pineapple chunks. Cut cheese into 1/2 inch cubes. Arrange cheese
  cubes on lettuce leaves. Top with pineapple chunks and mayonnaise.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Pineapple Salad
 Categories: Salads
   Servings:  1
 
      1 cn 12-oz cool whip                   1/3 c  Lemon juice
      1 cn Condensed sweet milk                1 cn Crushed pineapple
 
  Thaw the cool whip. Mix 1/3 cup of lemon juice into 1 can of condensed
  sweetened milk until it is the consistency of sour cream. Stir milk mixture
  into cool whip, add pineapple. Cool in refrigerator for 1/2 hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Pineapple Salsa
 Categories: Salads
   Servings:  1
 
      1 cn (20-oz) crushed drained             1    Fresh jalapeno pepper
           Pineapple                                Seeded and minced
      1 sm Red bell pepper seeded          1 1/2 tb Chopped cilantro
           And chopped                       1/4 ts Salt
      2 tb Red onion                         1/8 ts Pepper
 
  In medium serving bowl, combine all ingredients. Cover and chill until
  ready to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Romaine and Tangelo Salad
 Categories: Salads
   Servings:  1
 
      1    Honey and poppy seed                1 c  Peeled tangelo/mandarin
           Dressing                                 Orange segments
           Small inner leaves from 2           6 tb Pecan halves/sliced
           Large heads romaine lettuce              Almonds
           (about 30 leaves)              
 
  Divide romaine leaves equally among 6 individual plates, top equally with
  tangelos; sprinkle with pecans, pass dressing to spoon over salads.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Summer Fruit Compote
 Categories: Salads
   Servings:  1
 
    1/2 c  Maple syrup                              Fresh mint leaves
      2 c  Water                               1    Peeled & sectioned
  1 1/2 lb Halved & pitted plums                    Grapefruit
      1    Basket boysenberries              1/2 lb Green seedless grapes
      1    Basket raspberries                1/3 c  Wine (plum is good)
      2    Peeled & sectioned naval                 Fresh mint leaves
           Oranges                        
 
  In a saucepan, bring maple syrup and water to boil; simmer for two minutes.
  Reduce heat to low simmer and poach plums (submerge them in hot water) for
  30 seconds. Transfer plums with slotted spoon to the serving bowl. Poach
  boysenberries and raspberries for 15 seconds, and then transfer them to the
  serving bowl. Poach orange and grapefruit sections 1 minute, and remove
  them to the serving dish. Poach grapes for 15 seconds, and transfer them to
  the serving dish. Stir wine into the syrup and simmer two minutes. Let wine
  syrup cool; spoon over fruit. Sprinkle compote with fresh mint leaves.
  Ladle into individual bowls. May be served alone, or with ice cream or
  yogurt.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Walnut Orange Salad
 Categories: Salads
   Servings:  1
 
      6 lg Oranges (navel)                     1 c  Thin sliced radishes
      1 ts Honey                               1 c  Toasted walnut halves chop
    1/2 ts Cinnamon                                 Into smaller pieces if you
      1 lb Mixed fresh greens (half                 Wish
           Spinach and half romaine            3 tb Quality olive oil
           Works best)                              Salt and pepper to taste
    1/2 c  Thin sliced purple onion       
 
  At least 1 1/2 hours before serving, peel and section the oranges. With a
  serrated knife or citrus knife, remove the membrane lining from each orange
  segment. Place oranges in a bowl and squeeze all excess juice from the
  remaining lining over the oranges. Discard any membrane and pick out seeds,
  if necessary. Drizzle honey and sprinkle cinnamon over oranges, cover and
  let stand at room temperature for at least 1 hour. Clean greens and pat
  dry. Break into bite size pieces and toss well with onions, radishes and
  nuts in a large bowl. Drizzle olive oil over salad and toss to distribute.
  Season to taste with salt and freshly ground pepper. Just before serving,
  add the oranges and all their liquid. Mix well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Weight Watchers Apple Cheddar Salad
 Categories: Salads
   Servings:  1
 
      2 sm Red apples quartered thinly              Cheese cut into small cubes
           Sliced                            1/4 c  Reduce calorie mayonnaise
      2 ts Lemon juice                              Dash salt and pepper
      2 c  Thin sliced celery                       Lettuce
      6 oz Natural mild cheddar flavor    
 
  Place apples in small bowl; toss with lemon juice. Add celery and next 4
  ingredients; toss to coat. Serve on lettuce lined plate.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Whipped Delight and Fruit Delight
 Categories: Salads
   Servings:  1
 
      1 pt Whipping cream                      1 lg Banana sliced
      1 tb Sugar                               1 c  Dates chopped
      1 cn 16-oz pineapple tidbits           1/2 c  Chopped nuts optional
      1 cn 16-oz black cherries                2 c  Miniature marshmallows
 
  Beat whipping cream sweetened with sugar until firm. Just before serving,
  gently fold in remaining ingredients and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: 3-Bean Salad
 Categories: Salads
   Servings:  1
 
      1 cn 16-oz green beans                 2/3 c  Vinegar
      1 cn 16-oz kidney beans                1/2 c  Salad oil
      1 cn 16-oz wax beans                   1/4 ts Pepper
    1/2 c  Chopped green pepper              1/4 ts Salt
    1/2 c  Sugar                             1/2 c  Chopped onion
 
  Drain the three kinds of beans and place them in a bowl. Add all
  ingredients EXCEPT the onion. Mix well and chill several hours. Add 1/2 cup
  onion before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Arugula and Red Onion Salad
 Categories: Salads
   Servings:  1
 
    3/4 lb Arugula leaves                      1 tb Red-wine vinegar
      1 md Size red onion cut into             3 tb Olive oil
           Thin slices                              Salt and fresh ground
      1 ts Finely chopped garlic                    Pepper
 
  Pick over the arugula leaves and remove and discard any tough stems. Rinse
  and drain the leaves. Pat dry. Place the leaves in a salad bowl. Add the
  onion slices, garlic, vinegar, oil, salt and pepper. Toss and blend well.
  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Asparagus Shrimp Salad
 Categories: Salads
   Servings:  1
 
      1 lb Shrimp shelled and cleaned          2 tb Minced parsley
  1 1/2 lb Cleaned asparagus                   1 md Diced tomato
      1    Thin lemon slice                         Lettuce leaves
    1/4 c  Sliced green onion                  1 oz Grated Monterey jack cheese

MMMMM-----------------------------DRESSING----------------------------------
    1/2 c  Salad oil                           1 tb Parsley
      4 tb Vinegar                             1 tb Basil
    1/4 ts Salt                                1 tb Oregano
           Dash cayenne                        1 tb Chervil
    1/8 ts Pepper                         
 
  Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain
  well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb
  dressing over all, cover and chill well, stirring once or twice. Combine
  onion, parsley and tomato. To serve, drain shrimp asparagus mixture and
  arrange on plate with lettuce and cheese. Serve with tomato mixture.
  DRESSING: Combine oil, vinegar, salt, cayenne, pepper, parsley, basil,
  chervil and oregano.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Beet & Cucumber Salad w/Orange Dressing
 Categories: Salads
   Servings:  1
 
      1    Head leafy lettuce                  1    Long European cucumber
      1    Head romaine lettuce                1    Fresh beet (8-oz)

MMMMM-----------------------------DRESSING----------------------------------
      3 tb Orange juice                        2 ts Orange grated rind
      1 tb Lemon juice                       1/2 ts Salt
      1 tb Honey                             2/3 c  Vegetable oil
      2 ts Dijon style mustard            
 
  Separate the head of leafy green lettuce into individual leaves. Wash and
  blot dry with paper toweling. Gather half the leaves together and then cut
  crosswise into 1 inch wide strips. Repeat with the romaine lettuce.
  Alternate whole leaves of the lettuce and romaine around the inside edge of
  a large salad bowl. Fill the center with shredded lettuce and romaine.
  Cover with damp paper toweling. Refrigerate until serving time. Scrub and
  cut the cucumber in half lengthwise; cut crosswise into thin half-moons.
  Place in plastic bag and refrigerate. Combine orange juice, lemon juice,
  honey, mustard, orange rind and salt in small bowl. Whisk in oil until well
  blended. Refrigerate until ready to use. Pour about half the dressing over
  lettuce strips; toss to coat. Arrange cucumbers in circles in center;
  arrange shredded beet around cucumber. Serve with remaining dressing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Berried Spinach Salad
 Categories: Salads
   Servings:  1
 
      2    Whole skinned boned chicken         1 pt Strawberries hulled and
           Breasts about 1 1/4 lb                   Cut in half
      3 tb Vegetable oil divide                1 sm Sliced thin red onion
    1/2 ts Salt                                2 tb Cider vinegar
    1/4 ts Pepper                              1 tb Sugar
      1    10-oz bag spinach washed            1 ts Poppy seeds
           Dried and stems removed        
 
  Cut chicken into 1 inch cubes. In large skillet over medium heat, saute
  chicken in 1 Tb oil, until chicken is lightly browned and cooked through,
  about 5 minutes; add 1/4 ts salt and pepper. With slotted spoon, remove
  chicken to large bowl; cool.  Remove and reserve pan dripping in skillet.
  Tear spinach into bite size pieces. Place in bowl with chicken. Add the cut
  strawberries and onion. In small bowl, stir together vinegar, sugar, poppy
  seeds, the remaining 2 Tb oil, and the remaining 1/4 ts salt and the
  reserved pan dripping until well blended. Pour over salad and toss lightly
  to combine.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Bitter Greens Salad
 Categories: Salads
   Servings:  1
 
    1/2    Head chicory                      1/4 c  Bottled Italian style
    1/2    Bunch arugula                            Salad dressing
      1 sm Head radicchio                 
 
  Wash and dry greens under cold running water. Remove and discard stems from
  all greens. Dry greens well. Place radicchio on serving platter. Tear
  greens into bite size pieces; place on top of radicchio. Just before
  serving, pour the Italian style dressing over salad and toss.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Brazilian Salad
 Categories: Salads
   Servings:  1
 
  1 1/2    Head mixed romaine and                   Drained and sliced
           Leaf lettuce washed well,           1 cn (6-oz) drained black olives
           Gently patted dry                   1 cn (15-oz) drained garbanzo
      3    Tomatos peeled and sliced                Beans
           Thin                                     Fresh chopped parsley to
      1 lg Onion sliced thin                        Garnish
      1 cn (14-oz) hearts of palm                   Olive oil
 
  Line serving platter with large lettuce leaves. Break the remaining lettuce
  into bite size pieces and place over the top of the large leaves. Arrange
  tomato slices, overlapping down the center of the lettuce bed, tucking
  onion slices in between the tomatos. Arrange sliced hearts of palm next to
  the tomatos. Add rows of olives and garbanzos. Serve with a sprinkle of
  parsley and olive oil or other favorite dressing on the side.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Broccoli and Avocado Salad
 Categories: Salads
   Servings:  1
 
      1 sm Bunch broccoli                    1/2 ts Finely chopped garlic
           Salt to taste                       1 tb Red wine vinegar
      1 lg Ripe avocado                             Freshly ground black pepper
    1/2    Lemon                                    To taste
      1 ts Dijon style mustard                 3 tb Olive oil
 
  Cut the broccoli into florets. If the pieces are large, cut the stems in
  half. Rinse and drain them. Reserve the stems for another use. Drop
  broccoli into boiling salted water to cover. Bring to a boil and cook 2
  minutes. Drain and run the broccoli briefly under cold water to cool. Drain
  again and chill. Cut the avocado in half. Peel each half and remove the
  pit. Cut each half into 8 lengthwise strips. Squeeze the lemon half over
  the strips to prevent discoloration. Arrange the broccoli and the avocado
  alternately on each of 4 serving plates. Blend the mustard, garlic,
  vinegar, pepper and oil, adding salt if needed, in a bowl with a wire
  whisk. Pour over the broccoli and avocado. Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Broccoli Mushroom Bulgur Salad
 Categories: Salads
   Servings:  1
 
    1/4 c  Sugar                             3/4 c  Water
    1/2 ts Salt optional                       1 c  Bulgur (cracked wheat)
      1 ts Paprika                             1    Head broccoli cut into
      1 ts Celery seed                              Florets
      1 ts Onion powder OR                     1 lb Mushroom thin sliced
      2 ts Onion flakes                        2 tb Shredded/finely chopped
    1/3 c  Cider or wine vinegar                    Green onion tops
 
  In saucepan, combine sugar, salt, paprika, celery seed, onion powder or
  onion flakes, vinegar and water and bring to boiling. Pour over bulgur and
  allow to steep for 45-60 minutes. Toss bulgur mixture with the mushrooms
  and broccoli and chill for 2 hours or overnight. Serve cold, sprinkled with
  green onion tops for garnish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Broccoli Raisin Salad
 Categories: Salads
   Servings:  1
 
      1 lg Head broccoli washed              1/2 c  White raisins
           Trimmed use florets only no       1/2 c  Chopped pecans
           Stems and drained dry             1/2 lb Bacon fried crisp and
      1 c  Chopped red sweet onion                  Crumbled

MMMMM-----------------------------DRESSING----------------------------------
      2 tb Red wine vinegar                  1/2 c  Sugar
    3/4 c  Mayonnaise                     
 
  In a large bowl, combine the broccoli florets, onions, raisins, pecans and
  bacon. In a small bowl, combine the dressing ingredients, the vinegar,
  mayonnaise and sugar. Mix well and pour over broccoli mixture. Toss gently,
  refrigerate, covered, overnight and toss gently the next day when ready to
  serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: MASHED POTATOES WITH GARLIC
 Categories: Vegetables
   Servings:  8
 
      3    Tomatos (peeled/cubed)              4 tb Butter at room temperature
      1    Head garlic                         1    Egg yolk
      5 tb Heavy cream                    
 
  Contributed to the echo by: Janice Norman MASHED POTATOES WITH GARLIC ALA
  THE SILVER PALATE 1. Cook potatoes until tender, about 20 minutes. While
  the potatoes are cooking, separate the cloves of garlic, place them in a
  small saucepan, cover with water and let simmer until very soft, about 15
  minutes.
  
  2. Drain the potatoes, put back in pan, shake over flame until dry. Set
  aside.
  
  3. Slip the skins off the garlic and put in food processor with cream.
  Puree.
  
  4. Transfer the potatoes to the bowl of electric mixer, and add the pureed
  garlic, butter, egg yolk, and pepper/salt to taste. Beat until just smooth
  and serve.
  
  Servings: 8
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: CHOCOLATE SOUR CHERRY CAKE
 Categories: Cakes
   Servings: 10
 
     12 tb Unsalted butter                     6    Eggs, separated
      6 oz Semi-sweet chocolate                1 ts Vanilla
      1 c  Sugar                               1 cn Sour cherries, drained
    3/4 c  Sifted flour with 1 t. salt    
 
  Contributed to the echo by: Janice Norman CHOCOLATE SOUR CHERRY CAKE
  Preheat oven to 350. Melt chocolate and butter together, let cool slightly.
  Beat egg yolks and sugar until lemon colored. Add chocolate and egg whites.
  Pour into a buttered 10-1/2" spring form pan. Sprinkle drained cherries
  evenly on top. Bake for 55 minutes. Cool for 15 minutes. Run knife around
  edge to loosen. Let cool completely and remove from pan.
  
  Servings: 10
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: BEEF AND MACARONI
 Categories: Beef, Pasta
   Servings:  4
 
    1/2 c  Onion Chopped                     3/4 c  Dry Macaroni
      2 tb Beef Base                           1 ts Sugar
    1/3 c  Celery Chopped                     28 oz Crushed Tomatos
      1 ts Dry Parsley                       1/2 ts Red Pepper
    1/3 c  Green Pepper Chopped              3/4 lb Hamburger
      1 cl Garlic Minced                     1/2 c  Dry American Cheese
 
  Contributed to the echo by: Janice Norman BEEF & MACARONI Place hamburger
  in large skillet. Separate into small pieces and saute till meat is brown.
  Remove meat from skillet and drain off most liquid.
  
  Place pasta in boiling water for 8 minutes and drain. Add 1-tbl olive oil
  to skillet and saute onion, celery, peppers, and garlic till soft.
  
  Add cooked pasta, hamburg, tomatos, bouillon, parsley, sugar and pepper.
  Toss ingredients. Simmer slowly for 20-minutes while stirring frequently.
  
  Serve when flavors have blended. A small bowl of dry American cheese should
  accompany the meal with crusty bread, and green salad.
  
  Serves [4]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: LENTIL LOAF
 Categories: Meatloaf, Vegetarian
   Servings:  4
 
      1 c  Lentils cooked                           Please!)
      1 md Onion, peeled and sliced          1/2 c  Milk
      1    Tomato, diced                       1 tb Corn or peanut oil
  1 1/2 c  Bread crumbs                      1/4 ts Garlic powder
      1 tb Grated Parmesan (fresh              1 ts Salt
 
  Contributed to the echo by: Janice Norman Lentil Loaf Oil for loaf pan
  
  Saute onion and tomato in oil until onion is golden and tomato is soft. In
  a bowl mash up the cooked lentils a little. Add onion & tomato; mix in
  garlic powder, salt, milk, cheese, and 1 cup of the bread crumbs. Preheat
  oven to 350. Glop mixture into oiled loaf pan, sprinkle remaining crumbs on
  top and bake for 1/2 hour or until done. You could add a Tbs. of
  ketchup...you could put just about anything in there (celery, bell
  pepper...) Tonight I'm going to beat one egg and mix it in to make the loaf
  stick together better. And maybe add a touch of ketchup or BBQ sauce or
  something. You can serve with any sauce or gravy or anything.
 
MMMMM
 
