MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Jerk  Marinade
 Categories: Sauces
   Servings:  1
 
      1    Onion, finely chopped             1/2 ts Ground nutmeg
    1/2 c  Scallion, finely chopped            1    Hot pepper, finely ground
      2 ts Ground thyme                        1 ts Black pepper
      1 ts Salt                                3 tb Soy sauce
      2 ts Sugar                               1 tb Cooking oil
      1 ts Allspice                            1 tb Vinegar
 
      Mix together all the ingredients.  A food processor fitted with a
      steel blade is ideal for chopping and grinding.  This will provide an
      excellent marinade for chicken, beef, or pork.  Store leftover
      marinade in the refrigerator in a tightly closed jar for about 1
      month.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Jerk  Rub
 Categories: Spices
   Servings:  1
 
      1    Onion, fine chopped               1/4 ts Ground nutmeg
    1/2 c  Scallion, finely chopped          1/2 ts Ground cinnamon
      2 ts Ground thyme                        4    Hot peppers, finely ground
      2 ts Salt                                1 ts Black pepper
      1 ts Allspice                       
 
  If you've ever had jerked chicken or pork this is the rub that's used.
  
      Mix together all the ingredients to make a paste.  a food processor
      fitted with a steel blade is ideal for this store leftovers in the
      refrigerator in a tightly closed jar for about a month.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Sweet Cajun Shrimp
 Categories: Cajun, Shellfish
   Servings:  4
 
      1 c  Catsup                              1 ts Cayenne pepper
      1 tb Honey                             1/2 ts Thyme
      1 tb Brown sugar                         1 ts Black pepper
      2 tb Vinegar                             1 ts Onion powder
      2 ts Hot sauce                           1 lb Shrimp, peeled and deveined
 
  Combine all ingredients except shrimp in a sauce pan. Heat thoroughly. Cook
  shrimp in boiling water for 5 minutes or until shrimp turns pink. Brush
  sauce over shrimp. Serve over rice with leftover sauce. Serves 4.
  
  Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990
  SHARED BY: Jim Bodle 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: DRY JERK SEASONING
 Categories: Spices
   Servings:  1
 
      1 tb Onion flakes                        2 ts Sugar
      1 tb Onion powder                        1 ts Coarsely ground black
      2 ts Ground thyme                             Pepper
      2 ts Salt                                1 ts Cayenne pepper
      1 ts Ground allspice                     2 ts Dried chives or green
    1/4 ts Ground nutmeg                            Onions
    1/4 ts Ground cinnamon                
 
  This seasoning mix is excellent to have on hand to sprinkle on cooked or
  uncooked fish, vegetables, or snacks. To increase the heat, add more
  cayenne. Mix together all the ingredients. Store leftovers in a tightly
  closed glass jar. It will keep its pungency for over a month. Yield: 5
  Tablespoons.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Turkey Curry
 Categories: Cajun, Poultry
   Servings:  4
 
      2 tb Vegetable oil                     1/2 ts Cumin
      1 lb Boneless turkey breasts,          1/2 ts Ginger
           Sliced                            1/2 ts Ground tumeric
    1/4 c  Chicken broth                     1/2 ts White pepper
      2 tb Onion, chopped                    1/2 ts Parsley
    3/4 c  Sour cream                        1/2 ts Ground coriander
      2 tb Curry powder                        2 c  Peppery rice
      1 ts Cayenne pepper                 
 
  Heat oil in a medium skillet. Add turkey slices and brown on both sides,
  about 10 minutes. Drain fat from skillet and add chicken broth and onion.
  Reduce heat, cover and simmer for 10 minutes, or until turkey is fully
  cooked. Remove turkey from skillet. Add remaining ingredients, except rice.
  Mix well and heat thoroughly. Place turkey over rice and pour sauce over
  turkey. Serves 4.
  
  Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990
  SHARED BY: Jim Bodle 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Banana Walnut Muffins
 Categories: Cajun, Breads
   Servings: 12
 
      3    Bananas                             1 c  All-purpose flour
    1/2 c  Sugar                               1 c  Whole wheat flour
    1/2 c  Brown sugar                     1 1/2 ts Baking soda
      2    Eggs                                3 tb Buttermilk
    1/2 c  Margarine, melted                 1/4 c  Walnuts, chopped
 
  Preheat oven to 300 degrees. Spray 12-muffin tin with no-stick cooking
  spray. Mash bananas in a medium mixing bowl. Add sugar, brown sugar and
  eggs. Mix well. Add butter. Stir in flour, whole wheat flour and soda. Add
  buttermilk and walnuts. Mix until just moistened. Spoon into muffin tin.
  Bake until muffins are brown and done, about 20 minutes. Yield: 12 muffins.
  
  Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990
  SHARED BY: Jim Bodle 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: BLACKBERRY COBBLER #2
 Categories: Cakes
   Servings:  8
 
      4 c  Blackberries, fresh                 1 tb Lemon juice
    3/4 c  Sugar                               2 tb Butter, melted
      3 tb Flour                                    Pastry
  1 1/2 c  Water                                    Cream & sugar

MMMMM------------------------------PASTRY-----------------------------------
  1 3/4 c  Flour                             1/4 c  Shortening
      2 tb Sugar                               6 tb Whipping cream
      2 ts Baking powder                       6 tb Buttermilk; or sour milk
      1 ts Salt                           
 
  Contributed to the echo by: Sam Waring Originally from: Southern Living
  magazine SOUTHERN BLACKBERRY COBBLER Place berries in a lightly greased
  2-quart baking dish. Combine sugar and flour; add water and lemon juice,
  mixing well. Pour syrup over berries; bake at 350 about 15 minutes while
  preparing the pastry.
  
  Place pastry over hot berries; brush with melted butter. Bake at 425 for 20
  to 30 minutes, or until pastry is golden brown.
  
  Pastry: Combine flour, sugar, baking powder, and salt. Cut in shortening
  until mixture resembles coarse crumbs; stir in whipping cream and
  buttermilk. Knead dough 4 or 5 times; roll to about 1/4" thickness on a
  lightly floured surface. Cut dough to fit baking dish.
  
  Serve cobbler warm with cream and sugar.
  
  Servings: 8
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: BEEF PITA, GREEK STYLE #2
 Categories: Greek, Beef
   Servings: 12
 
      2 lb Ground Beef                       1/3 c  Burgundy Or Rose Wine
      1 md Onion, Chopped                      1    Egg
      4 cl Garlic, Minced                      8 oz (1 pk) Cream Cheese,
    1/2 lb Fresh Mushrooms, Sliced                  Softened
      1    Bay Leaf                            1 c  Creamed Cottage Cheese
  1 1/4 ts Salt                              1/2 c  Crumbled Feta Cheese
    1/2 ts Chili Powder                      1/2 c  Unsalted Butter, Melted *
    1/2 ts Cumin Powder                        8 oz (1/2 Pk) Phyllo Leaves **
    1/4 ts Cinnamon                          1/4 c  Dry Bread Crumbs
      8 oz (1 cn) Tomato Sauce           

MMMMM----------------------------GARNISHES---------------------------------
           Parlsey Sprigs                           Fresh Fruit Kabobs (opt.)
     12    Cherry Tomatos                 
 
  Contributed to the echo by: Jean Hores Beef Pita, Greek Style
  
  *  Unsalted margarine, melted, can also be used. ** Phyllo Leaves are Greek
  pastry and they should be defrosted.
  
  Combine ground beef, onion and garlic in a large frying-pan; cook, stirring
  frequently until beef loses pink color. Pour off drippings. Add mushrooms,
  bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring
  frequently, until mushrooms are tender about 5 minutes. Stir in tomato
  sauce and wine; cook, covered, 10 minutes, stirring occasionally.
  
  Remove bay leaf. Cool while preparing cheese filling. Combine egg and cream
  cheese in medium bowl, beat with electric mixer until smooth. Stir in
  cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with
  melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour
  of pan. (Pastry will come up over edges of pan.) Brush pastry with butter.
  Layer with 3 more pastry sheets, brushing each with butter.
  
  Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in layer
  over crumbs and 1/5 of the cheese filling over meat. Place 1 pastry sheet
  over cheese filling, crinkling to fit inside dimensions of pan; brush with
  butter and layer with 1/5 of the meat and 1/5 to the cheese fillings.
  Repeat with 3 more pastry sheets, crinkling each, brushing with butter and
  topping with fillings. Turn bottom pastry ends up over filling. Place
  remaining 8 pastry sheets smoothly over top, brushing each with butter.
  
  Using spatula, tuck top pastry sheets around inside edges of pan. With
  sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do
  not cut through.) Bake in moderate oven (350 degrees F.) 1 hour or until
  top is golden brown. Cool at least 10 minutes before cutting along scored
  lines. Place a cherry tomato on each of 12 small wooden picks and insert
  pick in center of each serving. Garnish with parsley. Garnish individual
  servings with fresh fruit kabobs, if desired. FRESH FRUIT KABOBS: To make
  fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole
  strawberries or other fruits in season on small wooden skewers.
  
  Servings: 12
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Spicy Turkey Burgers
 Categories: Cajun, Poultry
   Servings:  4
 
      1 lb Ground turkey                     1/2 ts Cumin
      1 ts Garlic powder                       1 ts Blackpepper
      1 ts Cayenne pepper                 
 
  Preheat oven to broil. Spray a broiler pan with no-stick cooking spray.
  Combine all ingredients in a mixing bowl and mix well. Shape into 4
  patties. Place on broiler pan and broil for 5 minutes on each side. Serve
  on hamburger buns. Serves 4.
  
  Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990
  SHARED BY: Jim Bodle 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: CREME BATH OIL SOAK
 Categories: Bath
   Servings:  6
 
      3    Whole eggs                        1/2 c  Yogurt
    1/4 c  + 1 ts witch hazel                  2 tb Melted butter
    1/4 c  + 1 ts corn oil                 1 3/4 c  Whole milk
      1 ts Cider vinegar                       1 c  Peach or apricot juice
 
  Melt butter and mix with corn oil.  Let stand one hour.  Mix eggs and stir
  gently.  Add all ingredients one at a time to blender - adding 1 c of milk
  last.  Beat at low speed.  Turn off blender and add last 3/4 c milk
  unbeaten. Stir and enjoy. Keep refrigerated for freshness. Shake and add
  1/2 c to your tub. Makes 3 cups - enough for 6 baths.
  
  Terri St.Louis-Woltmon
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: BUBBA'S FAJITAS
 Categories: Mexican
   Servings:  4
 
      1 lb Beef skirt steak                         Rings
      1 cl Garlic, chopped                          Juice from 1 large lime
      1 ts Cumin                                    Pepper to taste.
      1 tb Chopped fresh cilantro                   Green and yellow peppers
    1/3 c  Worcestershire sauce                     Guacamole
    1/4 c  Soy sauce                                Refried beans
      1 ts Liquid Smoke                             Mexican rice
      1 md Yellow onion, sliced in                  Warm flour tortillas
 
  Those self-appointed guardians of Texas cuisine, Bubba & Billy Joe, stopped
  by the other day and saw a request for fajitas so Bubba asked me to post
  his version.  Serves 4 regular people or two hungry Texans.
  
   Trim fat from steak. Pound lightly to tenderize. Place meat in
  non-metallic container. Top with onion rings. Combine remaining
  ingredients. Pour over meat and onions. Cover and refrigerate overnight.
  (At this point he says to go out and just party, party, party -- just
  forget about these tasty fajitas 'til tomorrow.) Next day - or whenever you
  find your way back home, remove the meat and onions, reserving the
  marinade. Separate the meat and onions. Place meat on grill, basting often
  with the marinade and turning often to prevent charring. You gotta do this
  on a grill - it's not the same in a broiler. Meanwhile, saute the onions in
  butter with some green and maybe some yellow peppers sliced into strips.
  When the meat's done, slice it into thin strips, cutting across the grain.
   Serve with homemade refried beans, Mexican rice, guacamole, picante sauce
  or salsa, sour cream, grated cheddar, your sauteed veggies and of course,
  warm flour tortillas to hold it all together. Bubba uses handmade tortillas
  he gets from a nearby restaurant. They're much better than store bought.
  (Hint: I think this recipe is even better with chicken, but don't tell
  Bubba I said that, 'cause he thinks real men eat beef, and only sissies eat
  chicken!)
  
  Thanks again Bill, Bubba and Billy Joe.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: BAILEY'S CHOCOLATE-CHIP CHEESECAKE
 Categories: Cheesecakes
   Servings: 12
 
MMMMM------------------------------CRUST-----------------------------------
      2 c  Graham cracker crumbs               6 tb Butter, melted
    1/4 c  Sugar                         

MMMMM-----------------------------FILLING----------------------------------
  2 1/4 lb Cream cheese, room temp.            1 c  Bailey's Irish Cream
  1 2/3 c  Sugar                               1 tb Vanilla extract
      5    Eggs, room temperature              1 c  Semisweet chocolate chips

MMMMM---------------------------COFFEE CREAM--------------------------------
      1 c  Chilled whipping cream              1 ts Instant coffee powder
      2 tb Sugar                                    Chocolate curls as garnish
 
  For Crust: Preheat oven to 325~.  Coat a 9 inch springform pan with
  vegetable cooking spray. Combine crumbs and sugar in pan.  Stir in butter.
  Press mixture into bottom and 1 inch up the sides of the pan. Bake until
  light brown, usually about 7 minutes.  Maintain oven temperature at 325~.
  For Filling:  Beat cream cheese until smooth with and electric mixer.
  Gradually add sugar, then eggs one at a time, then Bailey's and finally the
  vanilla.  Sprinkle half of the chocolate chips over crust. Spoon in
  filling. Sprinkle with remaining chocolate chips. Bake until cake is
  puffed, springy in the center and golden brown, about 1 hour & 20 minutes.
  Cool cake completely in refrigerator. For Cream: Beat cream, sugar and
  coffee powder until peaks form. Spread mixture over cooled cake. Garnish
  with chocolate curls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: WOODRUFF SPECIAL
 Categories: Main dish
   Servings:  4
 
      4    Slices bacon                        1 qt Spaghetti sauce
           Cabbage leaves (1/4 head)           1 lb Chopped beef
      1 md Onion, chopped                    1/2 ts Oregano
      2 c  Rice, cooked                             Garlic salt to taste
      1 cn Sauerkraut (large can, well              Salt and pepper to taste
           Drained)                       
 
  DIRECTIONS Fry the bacon fairly crisp and reserve it. Use the bacon fat to
  grease a pan or casserole (a 10" x 12" x 2" pan is just about right for
  this recipe). Tear cabbage leaves as necessary to line the bottom of the
  pan, about 2-3 leaves thick. Break up the chopped beef and crumble on top
  of the cabbage leaves. Crumble the bacon pieces on top of the beef. Add the
  chopped onion, and then add salt, pepper, garlic salt and oregano. Cover
  this with the cooked rice and then the sauerkraut. Cover with another layer
  of cabbage leaves, about 2-3 leaves thick. Finally, pour the spaghetti
  sauce on top, distributing it evenly.
   Bake, covered at 325 degrees for 3-4 hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: German Sweet Chocolate Cream Cheese Brownies
 Categories: Desserts
   Servings: 16
 
MMMMM--------------------------BROWNIE LAYER-------------------------------
      4 oz Germans sweet chocolate             1 ts Vanilla
    1/4 c  Margarine                         1/2 c  Flour
    1/4 c  Sugar                             1/2 c  Chopped nuts
      2    Eggs                          

MMMMM-----------------------CREAM CHEESE TOPPING----------------------------
      4 oz Cream cheese softened               1    Egg
    1/4 c  Sugar                               1 tb Flour
 
  To prepare Brownie layer:  Melt chocolate and margarine over very low heat
  or melt in microwave on HIGH for 2 minutes or until margarine is melted
  then stir until chocolate is completely melted.  Stir sugar into chocolate,
  add eggs and vanilla stir until completely mixed.  Mix in flour until well
  blended.  Stir in nuts.  Spread in greased 8-inch pan
  
  To prepare cheese topping:  Mix cream cheese, sugar, egg and flour until
  smooth.  Spoon over brownie mixture, swirl with knife to marbelize.
  
  Bake at 350 degrees for 35 minutes or until wooden pick inserted in center
  comes out almost clean (DO NOT OVERBAKE).  Cool in pan; cut into squares.
  Makes 16 brownies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Hot Spiced Crab Soup
 Categories: Shellfish, Soups
   Servings:  4
 
    1/8 lb Butter                                   Drinking wine  (26.5 oz.
      1 lg Onion, chopped                           Bottle)
      2 cl Garlic, crushed                     1 cn (14 oz) chicken broth
    1/2 ts Tobasco or other pep sauce          2 lg Cooked Dungeness crabs
    1/8 ts Cayenne pepper                           (about 2 lbs. each),
    1/4 c  Chopped parsley                          Cleaned and cracked
      1    Bay leaf                                 Lemon wedges
      1    Bottle of *dry* white          
 
  In a large kettle (at least 8 qt.) heat butter until bubbly; stir in onion
  and garlic and cook over medium heat until onion is soft.  Stir in hot
  pepper seasoning, cayenne, parsley, bay leaf, broth and wine; heat to
  simmering.  Add crab, cover, and simmer about 10 minutes or until crab is
  heated through.
  
  Eating this soup is a wonderful and messy affair.  Serve with hot Parmesan
  garlic bread, a salad and another bottle of the wine used.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Grandma Rampke's Easy Rhubarb Pie
 Categories: Pies
   Servings: 12
 
      1 c  Rhubarb rib, cut into 1"            2    Eggs
           Pieces                            1/2 c  Sugar
    1/2    Pie crust                           1 c  Milk
    1/2 c  Sugar                                    Cinnamon
 
   Roll out and place pie crust in bottom of pie plate.
   Place rhubarb over pie crust and sprinkle with 1/2 cup sugar.
   Beat eggs and add 1/2 cup sugar and milk.  Pour mixture over
   rhubarb.  Sprinkle with cinnamon.
   Bake at 350 degrees for 45 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Fake Guacamole
 Categories: Dips
   Servings:  1
 
      1    16 oz bag of frozen peas,                Chopped
           Thawed                                   Tomatoes)
      1 sm Can medium hot green chilis         1 tb "Imo"
    1/4 c  Chopped onion                            Cumin to taste
    3/4 ts Garlic powder                            Salt and pepper to taste
      1 tb Red chili powder                         Any other spices you enjoy
      4 tb Your favorite salsa (or                  In guacamole
 
   Much lower in fat than real quacamole.  Try this recipe, you'll be
  surprised!
   Thaw the peas by placing them in a colander and running them under
  lukewarm tapwater.  To test if they're thawed, pop one in your mouth
  occasionally.  Once thawed (it should only take 1-2 minutes), drain
  thoroughly and pour the peas into a blender or food processor.
   Puree the peas in the blender or food processor.  Place pureed peas in a
  ceramic bowl and mix in the remaining ingredients. Refrigerate for several
  hours to let the flavors blend.  Makes about 1 1/2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: TURKEY AND ROCKET SALAD WITH MACADAMIAS
 Categories: Salads
   Servings:  4
 
      1    Bunch of rocket, discarding              Salt & pepper to taste
           The coarse stem ends              100 ml Macadamia oil
      1 sm Soft lettuce                       50 ml White wine vinegar
    250 g  Macadamia nuts                      1 lb Turkey, sliced
      2 cl Garlic, chopped                          Chives
 
      Turkey meat, which tends to be dry, benefits particularly
   from this macadamia dressing, but any roast poultry meat you have
   left over can be used instead. Another soft lettuce can stand in
   for the rocket (arugula) if you simply can't obtain the latter,
   but it won't provide the delicate, savoury flavour. Macadamia oil
   can now be obtained in some supermarkets.
      Arrange the leaves on four plates.
  
      Heat 250 g macadamia nuts in an ungreased container in the
   oven until they smell appetizing, then set half aside and tip the
   other half into the bowl of a food processor. Add: 2 garlic
   cloves, roughly chopped. With salt and pepper process to a paste.
   With the food processor.running, slowly add 100 ml macadamia oil,
   then 50 ml white wine vinegar.
  
      Slice or shred enough turkey for four people and gently loss
   it in the macadamia salad.
  
      Arrange the dressed turkey on the prepared plates, drizzle
   left-over dressing over the salad leaves, Sprinkle with reserved
   macadamia nuts, roughly chopped, and finely chopped chives. Serve.
  
      From "Raw Materials" by Meryl Constance, Sydney Morning
   Herald, 12/22/92.
  
     A few extra chillies would give this salad a lot more punch.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: THAI HAM AND CHICKEN SALAD
 Categories: Salads, Chicken, Meats
   Servings:  4
 
MMMMM----------------------------DRESSINGS---------------------------------
 
      1/2   Chinese cabbage, shredded
        2   carrots, grated
        1   capsicum pepper, cut into
            thin strips
     300 g  cooked chicken meat,
            shredded
     100 g  ham, finely sliced
   1        birdseye chilli, finely
            chopped
   2     cl garlic crushed
   2     tb lime (or lemon), juice
   2     tb dark soya sauce
   1/2   c  flaked almonds, lightly
            toasted
  
      Bring a large pot of water to the boil and have ready a sink
   full of icey-cold water. Plunge the shredded cabbage into the
   boiling water for one minute then scoop it out and into the cold
   water.
  
      Drain and dry the cabbage and arrange it and the other
   vegetables in sections or concentric rings for maximum decorative
   value on a large serving dish. Fill the centre of the arrangement
   with chicken and ham. Decorate the dish with bright red chilli
   "flowers" (optional). Pass the dressing separately.
  
      From "Raw Materials" by Meryl Constance, Sydney Morning
   Herald, 12/22/92.
  
     [The chilli "flowers" can be easily made by slitting long,
   thin, hot chillies lengthwise from near where the stem attaches
   and then tossing the slit chillies into a bowl of ice water and
   ice cubes. The "petals" will curl back and make an attractive
   garnish. Make about eight slits. S.C.]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Jerk Sauce
 Categories: Sauces
   Servings:  1
 
      1 tb Allspice                            1 tb Thyme
  1 1/2 ts Cayenne                         1 1/2 ts Fresh-grnd black pepper
  1 1/2 ts Rubbed sage                       3/4 ts Nutmeg
    3/4 ts Cinnamon                            2 tb Salt
      2 tb Garlic powder                       1 tb Sugar
    1/4 c  Oil                               1/4 c  Soy sauce
    3/4 c  White vinegar                            Juice of one orange
           Juice of one lime                   1    Hot pepper, seeded &
      1 c  Green onions, chopped                    Chopped
 
  Toss all the ingredients in the blender and blend-away.
  
  Enjoy, Terri St.Louis-Woltmon
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Mushroom Clam Chowder
 Categories: Soups
   Servings:  4
 
    1/2 c  Fresh mushrooms, chopped          1/8 ts Pepper
      1 ts Veg oil                           1/8 ts Cayenne
      7 oz Minced clams (canned)           1 1/3 c  Nonfat dry milk powder
    1/2 c  Celery, chopped                 1 1/2 c  Cold water
    1/3 c  Onion, chopped                      1 tb Cornstarch
    1/2 ts Salt                                2 tb Fresh parsley, minced
 
     Heat oil in saucepan and saute mushrooms.  Stir in undrained clams,
  celery, onion, salt, pepper and cayenne.  Cover and let simmer for 5
  minutes.
   Mix together milk powder, water, and cornstarch (you may substitute 1 1/2
  c skim milk for the powder & water). Stir milk mixture into saucepan and
  simmer over low heat until soup thickens.  Pour into serving bowls and top
  each serving with 1/2 T parsley.  (142 calories per serving)
  
  Makes 4 servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Corn & Bean Chowder
 Categories: Soups
   Servings:  4
 
    1/4 c  Oil (butter)                      1/4 ts Nutmeg
      2 c  Sliced onions                     1/2 c  Inst milk powder
      2 ts Minced garlic                     3/4 c  Cooked beans
      4 c  Corn                              1/2 ts Salt
      4 c  Stock                          
 
  Heat oil in large dutch oven.  Stir fry onions and garlic till browned. Add
  3/4 of the corn, all stock and nutmeg.  Bring to a boil and simmer till
  corn is tender. Puree remaining corn with some of the stock. Add the milk
  powder to the puree. Blend puree into the soup pot with the beans and salt.
  Bring the soup to almost boiling, lower heat and simmer for a few minutes.
  Check seasonings and serve. (Optional: Add 1-2 chopped cooked potatoes to
  thicken)
  
  Makes 1 1/2 quarts
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: St. Louis' Ham Chowder
 Categories: Soups
   Servings:  6
 
  1 1/2 tb Butter                            1/2 lb Lean bacon
      1 lg White onion, chopped                6    Stalks celery sliced
      2 cl Garlic, minced                           Diagonally
  1 1/2 c  Water                               3 c  Cubed new potatoes w/skin
      2 tb Dry sherry                      1 1/2 c  Milk, cream or yogurt
    1/2 c  Water                               4 tb Flour
 
  In dutch oven, saute bacon in butter until bacon in browned.  Add onion,
  celery, garlic, potatoes, 1 1/2 c water and milk.  Bring to boil and simmer
  30 minutes uncovered.  Combine sherry, water and flour.  Whisk sherry
  mixture into chowder and simmer until thickened. Add salt and fresh black
  pepper to taste.
  
  Makes 6 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Broccoli-Cauliflower Soup
 Categories: Soups
   Servings:  8
 
    3/4 lb Fresh chopped broccoli              3 c  Skim milk
    3/4 lb Fresh chopped cauliflower           1 tb Cornstarch
    1/3 c  Chopped onion                     1/2 ts Salt
  1 1/2 c  Bouillon                          1/8 ts Pepper
    1/4 ts Ground mace                       1/3 c  Shredded Swiss cheese
 
     Cook broccoli, cauliflower, and onion in the bouillon until tender. Pour
  half the vegetables, along with half the bouillon, into a blender and blend
  until smooth.  Remove, and blend the remaining vegetable mixture, along
  with the mace.  Return all of blended mixture to pan.
  
     Blend 1/2 c of milk (1/6 total) with cornstarch and add to vegetables.
  Add remaining milk, salt, and pepper, and cook until thick and hot,
  stirring occasionally. Blend in cheese and stir until melted. (71 calories
  per serv)
  
  Makes 8 servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Turkey Revenge Soup
 Categories: Soups
   Servings: 12
 
      1    Turkey carcass, wings & all              Any peels, root ends and
           The scraps left after                    Leafy tops left over from -
           Carving*                                 Onions, celery, potatoes,
           Any left over gravy                      Carrots
           Any left over vegetables                 Several bruised garlic
      2 lg Carrots, sliced                          Cloves
      2    Stalks celery (& tops),            12 oz Wide egg noodles
           Chopped                             1 cn (12 oz) no salt corn,
      1 cn (12 oz) no salt green                    Drained
           Beans, drained                      1 lg White onion, chopped
      2 qt Boiling water                            Salt & pepper to taste
 
    Cut wings off carcass and cut up the remaining bird as you would a
  chicken for frying.  Place the carcass pieces and any left over peelings &
  parings into a stock pot and fill with water.  Add garlic cloves.  Fill the
  stock pot with water and bring to a boil.  Reduce heat to a simmer and let
  it cook until the liquid is reduced by 1/3.  Remove from heat to cool cover
  and refrigerate overnight.  The next day remove the congealed fat from the
  top of the broth.  Drain the contents through a collander into another
  large pot.  Return the broth to the stock pot.  Go through the collander
  and remove vegetable & garlic pieces and discard.  Next, go through the
  turkey remnants and pull out all the meat and add to the stock pot. Add any
  left over vegetables, carrots, celery, corn, green beans and the onion to
  the pot.  There should be *just* enough liquid to cover the contents. Place
  over heat and bring to a boil.  While you're waiting, cook the egg noodles
  per package directions and drain.  Simmer the soup just long enough to cook
  the carrots.  Add 2 quarts of water, egg noodles and left over gravy.
  Adjust seasonings (salt & pepper).  Stir well, let simmer long enough to
  heat noodles and serve.
  
  Makes a bunch!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Liquamen
 Categories: Sauces
   Servings:  1
 
      1 cn (2oz) anchovies packed in           1 ts Oregano
           Olive oil                           1 oz Grape juice
  1 1/2 c  Water                             1/2 ts Salt.
 
     1) Boil the anchovies, water, oregano, and salt over high heat for 10
  minutes, until the liquid is reduced about one third.
  
     2) Strain the liquamen through a tea strainer once or twice, then add
  the grape juice.  Pour into a jar.  It will keep for weeks if refrigerated.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Mulsum
 Categories: Beverages
   Servings:  1
 
      1    Bottle white wine                 1/2 c  Honey
 
     1) Mix together well, seal, and refrigerate.  The flavor improves as the
  days pass.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: THEADA'S BEEF JERKY
 Categories: Beef
   Servings:  1
 
      2 qt Water                               1 c  Vinegar
      2 c  Salt                                2 tb Pepper
 
  Cut meat in " strips (or as thin as possible).  Remove all fat.  Boil
  approximately 6 minutes.  Roll moisture from meat.  Put on cookie sheet in
  middle of oven for 1 to 2 hours at 200.  Leave oven door cracked to let
  moisture out.  Coat with Liquid Smoke and A-1 Sauce.  Store in airtight
  jar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: MICRO ZUCCHINI
 Categories: Vegetables, Microwave
   Servings:  4
 
      1 ts Olive oil                         1/2 ts Basil
      1 sm Onion chopped                     1/4 ts Oregano
      1 cl Garlic, minced                    1/4 ts Salt
      1 sm Unpeeled zucchini, chopped               Pepper to taste
           (about 1 cup)                     1/2    Grated parmesan cheese
      6    Eggs                           
 
      In a 9" microwavable quiche dish or round cake dish combine oil, onion,
  garlic, zucchini and pepper; stir to coat veggies with oil.Microwave,
  uncovered at high (%100) 4 to 6 minutes or until softened, stirring part
  way through. Lightly beat eggs with seasoning; stir in cheese.Pour egg
  mixture over vegies; stir until mixed.Microwave, uncovered at medium high
  (%70) 3 minutes.Stir mixture with fork, moving outer cooked parts toward
  center>Microwave at medium high 3-5 minutes or until frittata is set.Let
  stand flat on counter 5 minutes before serving. Makes four servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: EGGPLANT CASSEROLE
 Categories: Vegetables
   Servings:  4
 
      1 lg Eggplant                          1/4 ts Italian seasoning
    1/4 lb (4 slices) bacon, chopped         1/4 ts Thyme
      1 lg Onion, chopped                    1/2 c  + 1/4 c Italian bread
      1 cl Garlic, minced                           Crumbs
      2 tb Fresh chopped parsley               3 tb Butter
 
  Contributed to the echo by: Ellen Cleary Eggplant Casserole Cut eggplant in
  half. Boil until tender, about 40 minutes. Drain. When cool, scrape out the
  pulp and remove most of the seeds.
  
  Cook bacon until brown. Drain all but 1/4 c grease. Add onion and garlic
  and cook slowly until onion is clear.
  
  Preheat oven to 350 degrees. Add to skillet the eggplant, parsley, Italian
  seasoning and thyme. Cook about 5 minutes on very low heat. Add 1/2 c
  crumbs. Mix well and cook about 5 minutes more.
  
  Place in a buttered casserole. Dot with butter and sprinkle lightly with
  1/4 c crumbs. Bake about 15 minutes, until crumbs are brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: DAN'S SPICY SMOKED SPARERIBS
 Categories: Barbeque, Pork
   Servings: 12
 
      8 lb Pork spareribs, cut into                 4-rib sections

MMMMM-------------------------DRY INGREDIENTS------------------------------
      1 tb Powdered ginger                     1 ts Black pepper
      1 tb Powdered mustard                    1 ts Chili powder
      1 tb Paprika                             1 ts Powdered sage
    1/2 tb Salt                                1 ts Crushed red pepper
    1/2 tb Chinese five-spice powder     

MMMMM--------------------------BASTING SAUCE-------------------------------
    1/2 ts Tomato juice                        1 tb Finely minced bell pepper
      1 c  Peach preserves                          (red or green)
      2 tb Commercial barbecue sauce                Juice of one and one-half
      2 tb Melted butter or margarine               Limes
      1 tb Wine vinegar                             Two or three dashes of
      1 tb Finely minced onion                      Tabasco sauce
 
  Contributed to the echo by: Dan Perez Dan's Spicy Smoked Spareribs To get
  started, place a handful of hickory or mesquite chips into cold water and
  set aside. Parboil rib sections in boiling water for about ten minutes.
  (This partially cooks them and renders much of the fat.) Remove rib
  sections and set on wire rack to cool. Combine dry ingredients in a bowl
  and blend well with a fork. When rib sections are cool, rub the dry
  ingredient mixture into the meat. Stack rib sections, seal in aluminum foil
  and let them sit in the refrigerator for about two hours.
  
  After two hours, start the coals in your smoker. Combine ingredients for
  basting sauce in a blender and blend until smooth. Transfer the basting
  sauce to a saucepan and heat over low heat until it begins to bubble. If
  you prefer for the basting sauce to be thicker, mix 2 tablespoons of
  cornstarch with 1/4 cup of cold water, and mix a little of the cornstarch
  mixture into the basting sauce a bit at a time to until desired consistency
  is achieved.
  
  When the coals are uniform gray, scatter a few of the wet wood chips over
  them. Rub grill with a paper towel dipped in vegetable oil. Brush ribs with
  basting sauce and place them on the grill. Cover with smoker lid (leave
  vents about half-open). Grill the ribs for about an hour, turning about
  every fifteen minutes and basting as you turn them. Add wood chips to the
  coals as necessary to maintain smoke.
  
  Serve ribs with warm basting sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: CHILI WITH BEANS
 Categories: Chili
   Servings:  4
 
      1 pk Pinto beans                         3 tb New Mexico (or other hot)
      2 lb Chili meat OR                            Chili powder
      4 lb Lean beef sirloin, chopped          1 ts Dried oregano
           In 1/2 inch cubes                   2 tb Ground cumin
      1 lb Low-fat turkey sausage              1 tb Vegetable oil
      1 c  Onions, chopped                     1 ts Louisiana (or Tobasco) Hot
      1 tb Garlic powder                            Sauce
      1 tb Red cayenne pepper                  1 cn Jalapenos, chopped
      2 cn Tomato sauce                      1/2 tb Salt
 
  Contributed to the echo by: Michael Gallagher Bob, here is my variation of
  a chili recipe with beans in it. If the people here don't like beans with
  their chili, I'll give a substitution. DON'T change anything, for this is
  the way you should make authentic Texas chili--not the cheap imitation
  stuff.
  
  Wash beans in colander and soak overnight. Wash again next day, and place
  in large chili pot. Cover with water about 1/2 to 3/4 inch over beans;
  simmer, covered, for about 2-1/2 hours or until done.
  
  If substituting beans with the lean beef sirloin, brown the meat 1 pound at
  a time, preferably in a non-stick skillet without any oil. Place the meat
  in large chili pot. You will also need 1 more 12 ounce can of tomato sauce
  and 1 to 2 10 ounce cans of fat-skimmed beef stock. You will add the extra
  can of tomato sauce and the can of beef stock in the next paragraph of
  directions.
  
  Brown meat and place in large saucepan. Add all of the other ingredients
  and spices. Mix well. Simmer, covered, for 1 hour. When beans are done, add
  contents of saucepan to chili pot and simmer for 30 to 45 minutes. Makes 15
  to 20 servings, 225 calories each (205 with out the oil). Salt and pepper
  to taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: POPPYSEED DRESSING
 Categories: Poppyseeds/
   Servings:  4
 
      1 c  Salad oil                           1 tb Grated onion
    1/2 c  Sugar (I use less)                  1 ts Salt
    1/3 c  Cider vinegar                       1 ts Dry mustard
      1 tb Poppyseeds                     
 
  Contributed to the echo by: Julie Purvis POPPYSEED DRESSING Blend all
  ingredients in blender or mix by hand; will keep in frig for a week. I
  serve this with raw spinach, fresh strawberries or mandarin oranges, and
  sliced mild onion, Vidalia if possible.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: KING RANCH CASSEROLE
 Categories: Chicken, Casseroles
   Servings:  1
 
      1    Fryer chicken                       1 cn Cream of mushroom soup
      1 md Onion chopped                      12    Tortillas cut in pieces
    3/4 c  Chopped celery                      1    Chopped green pepper
      1 ts Salt                                1 cn Ro-tel tomatoes
      1 cn Cream of chicken soup               1 c  Sharp cheddar cheese
 
  Contributed to the echo by: Janice Norman This recipe for chicken casserole
  is a real rib sticker from the famous King Ranch in Texas. KING RANCH
  CASSEROLE Boil chicken, onion, celery & salt until chicken is tender.
  Remove chicken from broth and cool, remove bones, chop chicken. Boil broth
  down to 1-1/2 c & add soups & mix. Preheat oven to 350 degrees. Arrange
  tortillas in pieces in bottom of buttered 8 x 12 in casserole with
  tortillas pieces. Cover tortilla pieces with chicken chunks. Sprinkle with
  green peppers. Cover with Ro-tel tomatoes. Pour soup mixture over all of
  it. Cover with foil & bake 35 to 40 min. Remove from oven and remove foil.
  Sprinkle with cheese, return to oven, cook til cheese is bubbly Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: RICH AND FAMOUS CHICKEN
 Categories: Chicken
   Servings:  6
 
  3 1/2 lb Cut up, whole chicken               1    Bottle very good champagne
      2 tb Lea & Perrin                        1 pk Frozen peas
           Worchestershire sauce               1 lb Baby carrots
      1 ts Dried oregano                       1 cn Cream of mushroom soup
      2 ts Dried basil                         1 sm New potato, cut in half
  1 1/2 ts Dry mustard                              Salt & pepper to taste
      8    Pats butter                         1    8 in. thick onion
      2 tb Fresh squeezed lemon juice     
 
  Contributed to the echo by: Janice Norman RICH AND FAMOUS CHICKEN
  
  Place chicken in single layer in a pan, perferably ceramic, and sprinkle
  worchestershire over top. Sprinkle on some of the oregano/basil mixture,
  all of the mustard, salt and pepper, lemon juice, and 1/2 of the champagne.
  Marinate chicken for 1/2 hour.
  
  Cover bottom of large casserole with onion slices. Pour some of the
  marinade over the onions. Place marinated chicken on top and place a pat of
  butter on each piece. Pour remaining marinade over the chicken. Cover
  chicken with frozen peas. Sprinkle on some of the oregano/basil mixture.
  Sprinkle on some champagne. Cover peas with baby carrots. Sprinkle on
  remaining oregano/basil and a little more champagne. Cover carrots with the
  soup. Sprinkle on a little more champagne. Distribute potato halves, raw
  side down, over top so that potatoes sit part way down in the soup (about
  half in and half out). Sprinkle on remaining champagne.
  
  Place covered casserole on center rack in preheated oven (375 degrees, if
  casserole is clear; 400 degrees, if not). Bake for 1 hour. Remove lid and
  continue baking for 15 minutes. Decamp the vegetables from the casserole,
  place individual serving of chicken on plate and add serving of vegetables.
  Serve with tossed salad, french bread, and a dry white wine.
  
  Servings: 4 to 6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SUMMER RISTTO
 Categories: Rice
   Servings:  4
 
      4 oz Prossciutto Ham Strips              3 tb Olive Oil
      1 c  Green Peas                          2 lg Chopped Garlic Cloves
      4 oz Cooked Chicken Strips             1/4 c  Romano Cheese
      1 c  Dry Long Grain Rice                 1 sm Yellow Pepper
      1 c  Mushrooms Sliced Thick            1/4 c  Fresh Parsley
      2 c  Chicken Stock                       1 c  Chopped Tomatoes
      1 lg Onion Coarsely Chopped            1/2 ts White Pepper
 
  Contributed to the echo by: Janice Norman SUMMER RISTTO Heat 2-tbl olive
  oil in large sauce pan. Add onion and cook till transparent. Add garlic and
  rice to pan. Stir till rice is lightly browned.
  
  Stir 1-cup of chicken stock into the rice, a small amount at a time, till
  most of the stock is absorbed by the rice. Approximately 10 minutes. Stir
  in chicken, ham, mushrooms and sweet peppers. Simmer for 5 minutes; add
  more stock to keep vegetables moist. Add peas, tomatoes and pepper.
  
  Simmer for an additional 5-minutes or till rice is tender. Serve Summer
  Risto in a large bowl. Sprinkle Romano cheese and parsley over the rice.
  
  Excellent, served with light antipasto or endive salad, and a medium red.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: DUNBAR'S JAMBALAYA
 Categories: Pork
   Servings:  4
 
      3 tb Butter                              6 cn Tomato paste
      1    Onion, minced                       4    Parsley springs, minced
      1 c  Clove                               2 ts Hyme springs, minced
  1 1/2 lb Raw shrimp                          2 ts Water
      3    Pork sausages                     1/3 c  Uncooked rice
    1/4 lb Cooked ham                               Salt and pepper
      1 tb All-purpose flour              
 
  Contributed to the echo by: Janice Norman Originally from: Dunbar's in New
  Orleans Dunbar's Jambalaya Melt 1 tablespoon butter and brown onion and
  garlic. Peel and devein shrimps. If using large shrimp, cut them in halves
  lengthwise. Add shrimp to onion mixture and cook, stirring for about 5
  minutes, until shrimp are bright pink. Cut sausages into samll pieces and
  brown in a separate pan. Cut ham into cubes the same size as the sausage
  and saute with the sausage for a few minutes. Blend in flour. Combine the
  meat with the shrimp and add tomato paste and thyme. Add hot water and
  bring to a boil. Add salt and pepper to taste. Cover and simmer for 1 hour.
  Cook rice according to package instructions until it is barely tender. Stir
  rice into meat mixture and continue cooking for 30 minutes more or til rice
  has absorbed all the liquid and the mixture is quite dry.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: KOLACHKY DOUGH #1
 Categories: Breads
   Servings:  1
 
      6 c  Flour                               1 cn Evaporated milk
      2 c  Shortening                          1 ts Vanilla
      3    Egg yolks                           4 c  Warm water
 
  Contributed to the echo by: Leti Labell Originally from: "The Best of
  Boris", by the St. Mark Women's Guild from Bethesda Maryland Kolachky Dough
  #1 Mix flour and shortening as for pie crust. Make a hole in center of
  mixture and add egg yolks, milk, yeast, and vanilla. Mix until smooth and
  dough leaves sides of bowl. Form into large balls, each just large enough
  to roll out at one time. Cover with wax paper and refrigerate overnight.
  Roll out each ball about 1/4" thick on a board covered with powdered sugar.
  Cut dough into 2" or 3" squares and place 1 teaspoon of any desired filling
  in center of dough; fold dough over to opposite side and pinch together or
  roll into horn shape. Place on ungreased cookie sheet. Bake in 350 oven
  until lightly brown, about 12 to 15 minutes. Sprinkle with powdered sugar
  before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: KOLACHKY DOUGH #2
 Categories: Breads
   Servings:  1
 
      1    Dry yeast                         1/2 lb Butter
    1/2 c  Lukewarm water                      4 tb Vegetable shortening
      4 c  Flour                             1/2 ts Sour cream
      2    Eggs                                1 ts Vanilla
    1/2 c  Sugar                          
 
  Contributed to the echo by: Leti Labell Originally from: "The Best of
  Boris", by the St. Mark Women's Guild from Bethesda Maryland Kolachy Dough
  #2 Mix yeast in water and stir in 3 tablespoons flour. Let stand for one
  hour. Beat eggs, sugar, butter and shortening until creamy. Add to yeast
  mixture. Blend in sour cream and vanilla. Slowly add flour to make a soft
  dough, kneading by hand. Make into a large ball and refrigerate overnight.
  Take a small portion of dough (keep the rest refrigerated) and roll out
  very thin on a powdered sugar pastry cloth. (Do not use flour.) Cut into 2"
  squares. Put 1 teaspoon of filling in center of square and pinch two
  opposite corners together. Place on ungreased cookie sheet. Bake in 350
  oven for 10 to 12 minutes. When cool, sprinkle with powdered sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: KOLACHKY DOUGH #3
 Categories: Breads
   Servings:  1
 
      2 c  Flour                               1    Egg
      8 oz Cream cheese                        2 ts Sugar
    1/2 lb Butter                              1    Egg yolk
 
  Contributed to the echo by: Leti Labell Originally from: "Butter 'n Love
  Recipes" from the Vincentian Sisters of Charity, Bedford Ohio Kolacky Dough
  #3 Knead together and let stand overnight in refrigerator. Roll out thin on
  flour and sugar. Cut into squares. Fill with walnuts, lekvar (prune), poppy
  seed or apricot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: NUT KOLACHKY FILLING
 Categories: Breads
   Servings:  1
 
    1/2 lb Ground walnuts                      2 tb Melted butter
    3/4 c  Sugar                               1    Egg
      3    Egg whites                     
 
  Contributed to the echo by: Leti Labell Originally from: "The Best of
  Boris" by the St. Mark Women's Guild of Bethesda, Md. Nut Kolachky Filling
  wites, sugar and melted butter to the ground walnuts and mix well. Makes
  approximately 10 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: APRICOT KOLACHKY FILLING #1
 Categories: Breads
   Servings:  106
 
      8 oz Dried appricots                   1/2 c  Sugar
  1 1/2 c  Water                               1 tb Cornstarch
 
  Contributed to the echo by: Leti Labell Originally from: "The Best of
  Boris" by the St. Mark Women's Guild of Bethesda, Md. Apricot Kolachky
  Filling #1 Wash apricots. Combine apricots and water; cook until soft,
  about 1/2 hour, stirring constantly to keep from scorching. Stir in sugar
  and cornstarch and cook for one minute. Cool. use a teaspoonful of filling
  for each square. Makes 8 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: APRICOT KOLACHKY FILLING #2
 Categories: Breads
   Servings:  1
 
    1/2 c  Apricot preserves                 1/2 c  Chopped pecans or walnuts
    1/2 c  Coconut                        
 
  Contributed to the echo by: Leti Labell Originally from: "The Best of
  Boris" by the St. Mark Women's Guild of Bethesda, Md. Apricot Kolachky
  Filling #2 Mix the above ingredients and refrigerate until ready to use.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: POPPYSEED KOLACHKY FILLING
 Categories: Breads
   Servings:  1
 
      2 c  Milk, scalded                   1 1/2 c  Sugar
      1 lb Ground poppyseeds              
 
  Contributed to the echo by: Leti Labell Originally from: "More Favorite
  Recipes" from the Catholic Universe Bulletin Poppyseed Filling Mix together
  filling ingredients. Set aside until milk is absorbed and mixture is
  cooled.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: FRESH FRUIT ICE CREAM
 Categories: Desserts
   Servings:  1
 
      3 c  (1-1/2 pts) Half-and-Half                (peaches, strawberries,
     14 cn Sweetened condensed milk                 Bananas, raspberries, etc)
           (NOT evaporated)                    1 tb Vanilla
      1 c  Pureed or mashed fresh fruit             Food coloring, optional
 
  Contributed to the echo by: Debra Heng Originally from: Borden FRESH FRUIT
  ICE CREAM In ice cream freezer container, combine all ingredients and mix
  well. Freeze according to manufacturer's instructions.
  
  Refrigerator Freezer Method: Omit half-and-half. In large bowl, combine
  sweetened condensed milk and vanilla; stir in pureed fruit and food
  coloring, if desired. Fold in 2 c (1 pint) whipping cream, whipped (do NOT
  use non-dairy topping). Pour into 9x5 loaf pan or other 2-qt. container.
  Cover and freeze 6 hours or until firm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Long Island Iced Tea
 Categories: Beverages
   Servings:  6
 
    1/2    Shot Tequila                        3    Shots Coca Cola
    1/2    Shot Vodka                        1/2    To 1 shot Sour Mix (or Tom
    1/2    Shot Gin                                 -Collins Mix or Whiskey Sour
    1/2    Shot Rum                                 -Mix)
 
  SOURCE: Natl Cooking Echo 18 Jun 90
  
  Contributed to the echo by: Sallie Austin
  
  Put all in a glass and stir and watch out. Not my idea of a way to consume
  alcohol (I would prefer too much wine or champagne <grin>), but I believe
  this was the recipe. Does taste close to iced tea though... --Michelle M.
  Bass
  
  My boyfriend is a "working manager" of a bar here... i.e., he bartends. He
  said to add these to the preceding ingredients:
  
  1/2 shot 151 Rum (in addition to the regular rum) 1/2 shot Triple Sec or
  Cointreau
  
  I only tried one of these... I agree with Michelle... at least with wine or
  champagne it requires a few hours of sipping before you pass out, instead
  of a few minutes <big GRIN>.
  
  BTW- I just asked Jim if he was sure that both 151 and regular rum were
  used, and why... he said "to hurt people". Good enough reason for
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Tzatzika
 Categories: Dressings
   Servings:  8
 
      1    Cucumber                          1/2 c  Yogurt, plain lowfat
      2 tb Onion, grated                            Salt
      1 c  Clove, minced                            Pepper, white
    1/2 c  Sour cream                     
 
  Contributed to the echo by: Sallie Austin Originally from: GOURMET7.ZIP,
  Donna Kummer
  
  Wash cucumber and partially peel (leave about 1/3 peel for color) then
  grate. Drain cuke and onion in strainer and press. Add remaining
  ingredients and season. Chill well. Serve with Greek olives and pita
  triangles. Makes 2 cups or 8 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: PECAN OATMEAL PIE
 Categories: Pies
   Servings:  8
 
      1    Recipe Rummed Oat Crust             1 c  Firmly packed brown sugar
    1/4 c  Rolled oats                       1/8 ts Freshly ground black pepper
      3    Eggs                                2 tb Melted unsalted butter
    1/2 c  Honey                             1/4 c  Heavy cream
    1/2 c  Sugar                             1/2 ts Vanilla
 
  Contributed to the echo by: Elicia Tamburine Originally from: Bert Green
  OATMEAL PECAN PIE (Bert Green) 1. Roll out the Rummed Oat Crust dough on a
  lightly floured board, and line a 9-inch pie plate with it. Trim and flute
  the edges.
  
  2. Preheat the oven to 400F.
  
  3. Place the oats in a medium-sized skillet over medium heat. Cook,
  stirring constantly, until lightly toasted, about 5 minutes. Allow to cool.
  
  4. Lightly beat the eggs in a large bowl. Beat in the honey, both sugars,
  pepper, butter, cream and vanilla. Stir in the oats and the pecan pieces.
  Pour into the pie shell and bake 10 minutes. Reduce the heat to 325F and
  continue to bake until the filling is firm, about 30 minutes longer. Serve
  warm.
  
  Serves 8.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: RUMMED OAT CRUST
 Categories: Pies
   Servings:  1
 
    1/3 c  Rolled oats                         6 tb Chilled solid vegetable
    3/4 c  Flour                                    Shortening
      1 ts Sugar                               1    Egg yolk
    1/2 ts Salt                                2 tb Dark rum
 
  Contributed to the echo by: Elicia Tamburine Originally from: Bert Green
  RUMMED OAT CRUST 1. Combine oats, flour sugar and salt.
  
  2. Cut chilled shortening into dry ingredients.
  
  3. Mix in the egg yolk with a fork, and add enough rum to form a soft
  dough. Wrap in plastic wrap and refrigerate 1 hour before using.
  
  Makes one 9 crust.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: OATMEAL PIE
 Categories: Pies
   Servings:  8
 
    1/4 c  Butter or margarine               1/4 ts Salt
    1/2 c  Sugar                               1 c  Dark corn syrup
    1/2 ts Cinnamon                            3    Eggs
    1/2 ts Cloves                              1 c  Quick-cooking rolled oats
 
  Contributed to the echo by: Elicia Tamburine Originally from: Tandika Star
  OATMEAL PIE
  
  Cream together butter and sugar. Add cinnamon, cloves and salt. Stir in
  syrup. Add eggs, one at a time, stirring after each addition until blended.
  Stir in rolled oats. Pour into pie shell and bake in moderate oven (350~ F)
  about 1 hour, or until knife inserted in center of pie comes out clean.
  
  NOTE: During baking, the oatmeal forms a chewy, "nutty" crust on top. Pie
  is rich, delicately spiced.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: CHILE COLORADO
 Categories: Sauces, Microwave
   Servings:  3
 
     20    Dried red chili pods, stems         4 cl Garlic
           And seeds removed                 1/4 c  Onion, coarsely chopped
    1/4 ts Cilantro seeds                      1 ts Salt
    1/4 ts Cumin seeds                         3 c  Warm water
      1 ts Dried oregano                  
 
  Contributed to the echo by: Leti Labell Originally from: Mexican Microwave
  Cookery, by Carol Medina Maze Chili Colorado Power level: medium high
  Cooking time: 20 minutes Coarsely grind the cilantro and cumin seeds in a
  spice grinder, and then put into the bowl of the food processor. Break the
  chili pods into small pieces, and coarsely grind in the spice grinder, and
  then add to food processor bowl. Add the garlic and onion to the food
  processor, and process until the onions are chopped.
  
  Add the remaining ingredients and process until pureed. Place the mixture
  in a 2-quart casserole dish. Cover and microwave on 70% (medium high) for
  twenty minutes, stirring after 10 minutes. (I assume you could make it on
  top of the stove, too.)
  
  Makes 3-1/2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: TAMALE DOUGH
 Categories: Breads
   Servings:  1
 
    3/4 c  Chili Colorado                    3/4 c  Vegetable shortening
     10 oz Frozen whole kernel corn,           2 ts Salt
           Thawed                              2 ts Baking powder
      1 cn Hominy, drained                 2 1/2 c  White cornmeal
 
  Contributed to the echo by: Leti Labell Originally from: Mexican Microwave
  Cookery, by Carol Medina Maze Tamales de Chili Colorado Dough In food
  processor, combine the Chili Colorado, the corn, and the hominy; process
  until pureed. (You may need to do this in batches unless you have a large
  food processor.)
  
  In a large bowl, combine the pureed chili mixture, the shortening, the
  salt, the baking powder, and the cornmeal. Mix dough until smooth. (The
  recipe says to use an electric mixer, but I found it easier to just use a
  spoon.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: VEGETARIAN TAMALE FILLING
 Categories: Mexican, Vegetarian
   Servings:  1
 
      2 c  Sharp cheddar cheese                2 tb Dried oregano
      2 c  Shredded swiss or white             2 ts Ground cumin
           Cheddar cheese                      1 cn Whole kernel corn, drained
    2/3 c  Chopped black olives                2 cn (4-oz each) green chilies,
    2/3 c  Chopped pine nuts                        Chopped
      2    Onions, chopped                     2 ts Olive oil
      8 cl Garlic                         
 
  Contributed to the echo by: Leti Labell Original recipe from "The Pink
  Adobe Cookbook", by Rosalea Murphy. Vegetarian Tamale Filling Use the food
  processor (if you can) to grate the cheese. Also, I chopped the onions and
  the garlic in the food processor.
  
  Combine all ingredients in a large bowl.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: RANTOTT CSIRKE
 Categories: Chicken
   Servings:  4
 
    1/4 c  Butter or margerine                 1 tb Paprika
    1/4 c  Flour, all purpose                1/2 ts Onion salt
      1    Chicken fryer,cut up                2 tb Lemon juice
           (2-1/2#)                            1 c  Bread crumbs, dried pkgd.
      2    Eggs                           
 
  Rantott Csirke (Oven Fried Paprika Chicken) Melt butter in 350 F. oven in
  13"x9"x2" baking pan.
  
  Meanwhile, put flour in paper bag and shake chicken pieces one at a time
  until coated. Set aside. In a bowl, beat eggs with fork; combine in salt,
  paprika, onion salt and lemon juice until well blended. Dip the flour
  coated chicken pieces in egg mixture, then in crumbs, turning to coat
  evenly. Then set into melted butter in baking dish; arrange chicken skin
  side down.
  
  Bake about 45 minutes or until fork tender, turning once.
  
  Servings: 4
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: TAMALE INSTRUCTIONS
 Categories: Mexican
   Servings: 50
 
      2 pk Dried cornhusks                          Warm water
 
  Contributed to the echo by: Leti Labell Prepare the corn husks: First go
  through the corn husks, separating them, and removing pieces of cornsilk
  (and also dirt, etc.) that you find. Then place them in a large bowl and
  cover with tap water. (I put several plates on top of the corn husks to
  hold them down, because they have a tendency to float.) Let them soak for
  at least half an hour. Rinse the corn husks several times, to clean them.
  Then drain them well. Next, dry off the corn husks. While you do this, you
  can separate them into piles: big husks, medium, and too little to be worth
  using. At this time, you can also prepare some thin strips of corn husk,
  that you will use to tie the tamales together. (This is where you you the
  little pieces too small to make a tamale.) (I found that the pieces weren't
  long enogh to tie around the tamales, so I tied two shorter pieces of thin
  husk together. More on this later.) Make the tamales: Hold a large corn
  husk in your hand, with the narrow end pointing to the right. Take a
  spoonful of dough (I used a serving spoon, about 2 Tbs or so) and spread it
  on the corn husk, about 1-1/2 inches from the wide end, and about 4 inches
  from the narrow end. Spread the dough right up to the edge of the corn husk
  on one side, leaving enough of a flap to wrap around the tamale. (If the
  husk isn't wide enough for you to be able to wrap it around, you'll use
  another husk - more on this later.) Next, spread a spoonful (again, about 2
  Tbs) of filling down the middle of the dough. Roll the sides of the corn
  husk in toward the center, bringing the edges of the dough together,
  enclosing the filling. Wrap the rest of the corn husk around to the back.
  If there is not enough husk to wrap around to the back, place another corn
  husk around the tamale, to hold the edge closed. Now, wrap the top (broad
  end) edge down, and flip the bottom part (the narrow end) up, so that it
  covers the edge of the broad end. Then, using the thin strips of corn husk,
  tie across the middle to hold the top and bottom flaps in place. Steaming
  the tamales: Stand the tamales on end in a steamer. If you don't have a
  steamer, you could put the tamales in a metal collander, and place the
  collander in a large pot. Just be sure that the tamales do not touch the
  water below. Bring the water to a brisk boil, and steam the tamales for at
  least an hour. I did it for an hour and 15 minutes. You can test one to see
  if they are done: the dough will easily separate from the husk. Just be
  careful - don't burn yourself on the steam! You can reheat tamales in the
  oven at 350 degrees for about 15 minutes. (Don't try to re-steam them.) If
  you freeze them, you can reheat them by putting the frozen tamales in a
  casserole dish, covering with foil, and heating in a 350 oven for 30-35
  minutes. This was a lot of work, but it was well worth it!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: OYSTERS BIENVILLE
 Categories: Shellfish
   Servings:  6
 
      3 oz Oysters, (boiled until              1 c  Bread crumbs
           Edges curl), drained                1 c  Grated Parmesan cheese
      3 oz Clean oyster shells                 8 tb Melted butter
    1/2    Bienville sauce, cold                    Rock salt
 
  Contributed to the echo by: Bill Birner Originally from: Austin Leslie
  Here's a popular Creole recipe, not, of course, Cajun, from New Orleans. If
  you can get the ingredients, it is a true winner. This is by Austin Leslie,
  probably the top Creole-Soul chefs in New Orleans. This is a "Crescent City
  Classic." Those of you in Dry Dock will have to suffer without, or better
  yet, Come On Way Down Yonder. OYSTERS BIENVILLE (N.O. pronunciation =
  Bee-En-Vill, not quite true French) Preheat 6 pie pans filled with rock
  salt. Preheat broiler to highest flame or oven to 475 degrees. Place boiled
  oysters in shells and cover each with 2 tbs. cold Bienville sauce.
  
  Sprinkle with bread crumbs and cheese and place on cookie sheets. Sprinkle
  melted butter over oysters to moisten amd place under broiler or in oven
  until lightly browned and bubbly. Place six oysters on each pre-heated pie
  pan and rock salt. Serve 6, immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: BIENVILLE SAUCE
 Categories: Sauces
   Servings:  1
 
      6 oz Flour                               1 c  Chablis
      6 tb Butter                              1 tb Egg shade or yellow
    1/2    Fish stock                               Coloring
    1/2 ts Rout fillets (skinned)*             1 c  Heavy cream
    1/2 lb Very small shrimp                        Salt & Pepper to taste
    1/2 lb Lump crabmeat                            Wire whip
      6    Egg Yolks, whipped             
 
  Contributed to the echo by: Bill Birner Originally from: Austin Leslie
  BIENVILLE SAUCE
  
  Heat butter in heavy pot. Add flour and cook slowly for 3 minutes. (Do not
  brown roux.) Add fish stock and whip vigorously for 1 minute, then simmer
  for 1/2 hour. Stir occasionally. Next, add trout, shrimp and egg yolks, mix
  with cream and beat vigorously for 4 minutes. Add Chablis and beat 1 more
  minute. Refrigerate at least 1/2 hour.
  
  * [New Orleans "speckled trout" are brackish salt water fish, a member of
  the weakfish family, a sweet semi-firm fleshed fish.]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: VEAL FRICASSE WITH CAPERS & DILL
 Categories: Meats
   Servings:  6
 
      4 lb Veal                                     Roux
           Salt                                3 ts Capers
           Water to cover                      1 ts Dill, chopped
      2 c  White wine                               White pepper
      1    Peeled onion, cut in half                Nutmeg (pinch)
      3    Bay leaves                          1 c  Heavy cream
      5    Cloves                              2    Egg Yolks
           Butter and Flour for white     
 
  Contributed to the echo by: Bill Birner Originally from: Gunter Preuss
  Here's a recipe from another New Orleans Chaine de Rotisseur award winner,
  Gunter Preuss. This is by Gunter Preuss of Versailles Restaurant in New
  Orleans, a favored and elegant 5 star place. Some amounts he omitted which
  need to be guessed at, to taste. VEAL FRICASSE w. CAPERS & DILL
  
  1. Cut veal in 1 inch strips, (not too lean - not too fat.)
  
  2. Evenly cover with water and bring to slow boil. Rinse clean.
  
  3. Cover veal with water, season with salt, white wine, onion, bay leaves,
  cloves, simmer until cooked.
  
  4. Make a white roux and use strained stock for sauce. Cook until flour
  taste is gone.
  
  5. Add capers, dill, pepper and nutmeg. Adjust seasoning to taste.
  
  6. Add cooked veal to sauce and simmer 10 more minutes.
  
  7. Before serving, mix cream and egg yolks and pour very slowly into
  Fricasse.
  
  Serve with rice or noodles.
  
  Serves 6.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: LONG ISLAND ICE TEA
 Categories: Beverages
   Servings:  4
 
           Equal parts:                             Mr. Boston Triple Sec
           Mr. Boston Rum                           Lemon Juice
           Mr. Boston Gin                           Orange Juice
           Mr. Boston Vodka               
 
  Mix in a highball glass over ice and add a dash of cola. I guess you can
  try it with any kind of rum, gin, vodka and triple sec. Well, good luck
  with the recipe and DON'T DRINK AND DRIVE !!
  
  Contributed to the echo by: Anita Rasmussen Originally from: Mr. Boston's
  Official Bartender's Guide"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: EMPANADAS
 Categories: Mexican, Beef
   Servings: 15
 
MMMMM------------------------------PASTRY-----------------------------------
      3 c  All-purpose flour                   6 tb Vegetable shortening
    1/2 ts Salt                                2 tb Cold water
      6 tb Margarine                     

MMMMM-----------------------------FILLING----------------------------------
      1    Onion, chopped                    1/2 ts Dried oregano, crushed
      4 cl Garlic, finely chopped                   Salt and pepper
      1    Green pepper, seeded and            2    Chili peppers, seeded and
           Chopped                                  Chopped
  1 1/2 ts Olive oil                           4 tb Canned crushed tomatoes
      8 oz Ground beef                         2 tb Slivered almonds
      1 ts Cocoa powder                        2 tb Raisins
      1 tb Flour                               2 tb Chopped green olives
    1/2 ts Ground cumin                        2 tb Chopped fresh parsley
    1/2 ts Paprika                       

MMMMM------------------------------GLAZE-----------------------------------
      1    Egg yolk                                 Salt
      1 ts Water                               1    Oil
      2 ts Milk                           
 
  Contributed to the echo by: Leti Labell Originally from: Step by Step
  Mexican Cooking A modified version; original from Step by Step Mexican
  Cooking Empanadas con Picadillo
  
  Sift the flour with a pinch of salt into a mixing bowl, or place in a food
  processor and mix once or twice. Rub in the margerine and shortening until
  the mixture resembles fine breadcrumbs, or work in the food processor,
  being careful not to over-mix. Mix the liquid gradually, adding enough to
  bring the pastry together into a ball. (In a food processor, add the liquid
  through the funnel while the motor is running.) Wrap the pastry well, and
  chill for 20 to 30 minutes.
  
  Brown the ground meat well, and drain away as much of the fat as possible.
  
  until the onion is soft. Add to the meat. Then add the cocoa, flour,
  spices, oregano, and seasonings. Stir well and cook briefly before adding
  the chilies and the tomatoes. Cook slowly for 10-15 minutes.
  
  Add the nuts and the olives, and allow to cool. (Oh, you were supposed to
  add the parsley with the tomatoes, above.)
  
  Roll out the pastry on a floured surface. (We didn't do this. We ran the
  dough through the pasta machine - much easier! We found the #3 setting on
  our Atlas pasta maker to be the right thickness.)
  
  Cut the dough into 4 inch rounds. (I used a leftover container from ricotta
  cheese to get the right size.)
  
  Place about 1-1/2 tablespoons of filling on the dough circle. Fold over,
  and press to seal. If the dough is a little dry, moisten the edges with a
  little warm water (with your finger) before pressing the edges together.
  Crimp the edges with a fork. With a toothpick, prick several holes on the
  top of the empanada to allow the steam to escape.
  
  Mix the glaze ingredients together. Place empanadas on a baking sheet, and
  brush with the egg glaze.
  
  Bake at 425 for 15-20 minutes, or until golden brown.
  
  If you like, you can freeze these. To bake frozen empanadas, place the
  frozen pastries on a cooking sheet and brush with the egg glaze. Bake for
  30-35 minutes at 425 degrees.
  
  Makes 15 empanadas.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: MEDIUM WHITE BREAD
 Categories: Breads
   Servings:  4
 
    3/4 c  Water                               1 tb Dry milk (I use buttermilk)
      2 c  Bread flour                         1 tb Butter ( slivered)
      1 ts Salt                                1 pk Yeast
      2 tb Sugar                          
 
  Contributed to the echo by: Merrilyn Vaughan Originally from: Hitachi
  Breadmaker book Here is a MEDIUM white bread: Place all ingredients in
  bucket and press 'start'. Process 4 hours and 10 minutes. Remove from
  bucket. Brush with butter for softer crust. Cool. Store....or EAT!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: LOW-FAT SOUR CREAM SUBSTITUTE
 Categories: Sauces
   Servings:  1
 
      1 oz Container lowfat cottage            2 tb Buttermilk
           Cheese                              1 ts Lemon juice
 
  Contributed to the echo by: Randall Chrisman This is something that a
  friend of mine learned in her efforts to cut down on the amount of fat in
  her diet. Seems she and her husband were quite fond of sour cream (being
  the kind of people that would toss it onto the potato and not stop until
  you couldn't see the potato!) This is a really great substitute for the
  topping...such to the point that I'm not fond of sour cream anymore.
  Optional:
  
  Schilling Cheese Sauce Mix Hidden Valley Reduced Calorie Ranch
  
  Mix the Hidden Valley Blue Cheese Dressing MIX. Dump the cottage cheese,
  buttermilk and lemon juice into a food processor with metal blade. Process
  until smooth (and I mean SMOOTH...can turn grainy unless you give it
  time...when you think it's done, process it some more.) When it's done, you
  have the option of blending in any of the powdered dressing mixes (we use
  3/4 package for flavor - more than that and you've reduced your fat intake
  and TRIPLED your sodium intake.) You need to pour the contents back into
  the cottage cheese container and let it set for an hour or so.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SPANISH HOT DOGS AND RICE
 Categories: Meats
   Servings:  4
 
      1 cn Stewed tomatoes.                  3/4 c  Green pepper, diced
    1/2 lb Hot dogs sliced 1/2"              3/4 c  Onion, diced
           Thick                                    Rice for 4 people
 
  Contributed to the echo by: Marge Clark The recipe has no real
  measurments...is a "what you have"... Spanish hot dogs & rice: Enough rice
  for four people... put rice on to cook...while it's cooking slice as many
  hot dogs as you have (lets say 1/2 pound or more) into pennies, about 1/2
  inch thick. dice 1 green pepper...I used to use the frozen diced pepper and
  use a couple of handsful..maybe 3/4 cup? Diced onion. ditto on the amount.
  combine all the above, heat, while the rice is cooking...set the table and
  spray on some perfume.
  
  This is obviously not a gourmet feast for company. But everyone ATE it! and
  there is little that's faster or easier!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SOUTH OF THE BORDER BUNDLES
 Categories: Mexican
   Servings:  4
 
      6    10-INCH flour tortillas             1 ts Chili powder
      4 oz Cheddar or American Cheese          1    Tomato, seeded and chopped
      1 cn Refried beans                            Sliced green onion
    1/2 c  Sliced green onions                      Taco sauce (optional)
      1 cn Diced green chile peppers      
 
  Contributed to the echo by: Pat Knox SOUTH OF THE BORDER BUNDLES
  
  Wrap tortillas tightly in foil. Heat in a 350 degree oven for 10 minutes.
  Cut the cheese into 6 sticks. In a bowl, stir together the refried beans,
  1/2 cup onion, chili peppers, and chili powder. Remove one tortilla from
  foil; recover remaining tortillas. Spread the tortillas with about 1/3 cup
  of the bean mixture to within 2 inches of the edge. Top with 1 tablespoon
  chopped tomato. Place one cheese stick in center of tortilla. Fold in two
  sides; roll up jelly-roll style. Place on a greased baking sheet. Repeat
  with remaining tortillas. Bake in a 350 degree oven for 15 to 20 minutes or
  till heated through. Serve bundles warm. Spoon taco sauce atop each bundle
  and sprinkle with additional sliced green onion, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: TUNA STEAKS
 Categories: Fish
   Servings:  4
 
      2 ts Olive oil                           2 ts Soy sauce
      2 ts Margarine, melted                        Tuna steaks
 
  Contributed to the echo by: Pat Knox Use tuna, swordfish, or halibut
  steaks, cut 1/2 inch thick Place fish in a well-greased wire grill basket.
  Combine oil, melted butter, and soy sauce; brush some of the mixture over
  fish. Grill fish steaks over medium-hot coals 4 minutes. Turn the wire
  basket; baste fish again with the remaining soy mixture. Grill 3 to 5
  minutes more or till fish just flakes with a fork.
  
  Makes 4 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: PEPPY BEEF ENCHILADAS
 Categories: Mexican, Beef
   Servings:  4
 
    3/4 lb Lean ground beef                    8    6-inch flour tortillas
    3/4 c  Picante sauce                     1/2 c  Picante sauce
    1/2 ts Cumin OR                          1/2 c  Shredded cheddar cheese
      1 ts Chili powder                   
 
  Contributed to the echo by: Pat Knox Peppy Beef Enchiladas In a skillet
  cook ground beef till browned. Drain well. Return to skillet. Stir in 3/4
  cup picante sauce and cumin or chili powder. Cook 1 or 2 minutes more. If
  necessary, warm tortillas in a 350 degree oven for 5 minutes to soften.
  
  Spoon beef mixture near one edge of each tortilla and roll up jelly-roll
  style. Spray 13x9x2 pan with nonstick cooking spray and place tortillas in
  it, tucking ends in, if necessary. Spoon the 1/2 cup picante sauce over
  tortillas evenly and top with cheese. Bake in 350 degree oven 15 minutes
  or till cheese is melted and tortillas are heated through.
  
  Serves 4.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: MRS. FIELDS Lemon Poppy Seed Cookies
 Categories: Cookies, Desserts
   Servings:  1
 
      2 c  All-purpose flour                 1/4 c  Salted butter, softened
    1/2 ts Baking powder                       1 c  White sugar
  1 1/2 ts Freshly grated lemon zest           2 lg Egg yolks
      1 ts Ground corriander                   1 lg Whole egg
      2 tb Poppy Seeds                     1 1/2 ts Pure lemon extract
 
  Preheat oven to 300-degrees F.
  
  In a medium bowl combine flour, baking soda, lemon zest coriander and
  poppyseeds.  Mix well with a wire whisk and set aside.
  
  In a large bowl cream butter and sugar with electric mixer at medium speed
  until mixture forms a grainy paste.  Scrape down sidw of bowl, then add
  yolks, egg and lemon extract.  Beat at medium speed until light and fluffy.
  
  Add the flour mixture and mix at low speed just until combined.  Do not
  overmix.
  
  Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart.
  Bake for 23-25* minutes until cookies are slightly brown along edges.
  Immediately transfer cookies with a spatula to a cool surface.
  
          Yield: 2 dozen.
  
  *Note: Watch your time carefully on these cookies.  Some of her various
  cookie recipes are done perfectly at the time she states, but others are
  crispy with all the chewiness baked out of them at the time she gives.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SCOTCH BARLEY BROTH
 Categories: Soups
   Servings:  1
 
      2 lb Shoulder of mutton                  2    Onions, chopped
      1 c  Dried green peas                    3    Carrots, diced
    1/2 c  Pearl barley                        1 c  Turnip, diced
      2 qt Cold water                        1/2 c  Celery, diced
      2 ts Salt                                1 tb Parsley, chopped
    1/4 ts Pepper                         
 
  Soak green peas overnight and soak barley for 2 hours.  Wipe meat and trim
  off fat.  Put into broth pot with cold water, salt and pepper.  Slowly
  bring to the boiling point and skim.  Add peas, barley and onions and
  simmer gently for 2 hours.  Cool then skim fat from broth.  Bones may be
  removed if desired.  Add carrots, turnip and celery and simmer 30 minutes
  until vegetables are tender.  Season with more salt if needed and pepper to
  taste.  Twenty minutes before serving, add parsley and remove any film of
  fat that has gathered on the surface.
  
  Out of Old Nova Scotia Kitchens by Marie Nightingale shared by Elizabeth
  Rodier
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: THAI ROAST PORK WITH STICKY RICE*
 Categories: Thai, Main dish, Meats
   Servings:  7
 
      3 c  Uncooked sticky rice                3 tb Whiskey (optional)
      6 c  Very warm (almost hot) water      1/4 c  Chopped cilantro leaves
      4 tb Oil                               1/2 c  Chopped green onions
  1 1/2 lb Pork roast                          3 md Cucumbers; sliced
      2 tb Oyster sauce                        2 lg Tomatoes; sliced
      5 tb Sugar                                    Sliced fresh chilies
      1 tb Thai dark sweet soy sauce                - to taste
  2 1/2 tb Light soy sauce                
 
  *MOO YANG KAO NEOW ~~~~~~~~~~~~~~~~~~ Wash and pat dry the pork. Slice into
  large pieces--about 1" thick. Poke both sides of each piece with a fork or
  skewer and place in a flat bottom container with lid. Blend oyster sauce,
  sugar, the two soys and whiskey well. Pour over the pork and mix. Cover and
  marinate in the refrigerator at least 1 hour. Overnight for best result.
  Soak sticky rice in water for 30 mins and drain well. Pour rice in a
  wet-paper towel lined steamer and steam over high heat for 40-45 minutes.
  Place cooked rice in a container and mix with the oil to coat well. Cover
  and set aside. Charcoal grill the pork over medium heat until well done.
  Drizzle some of the marinating liquid on each side halfway through the
  cooking time. In a small sauce pan, bring the rest of marinating liquid to
  a boil and pour into a gravy bowl. Slice pork into 1" X 1 1/2" pieces and
  about 1/4" thick. Spread the rice onto a platter. Cover with the pork
  pieces and pour the marinating liquid over the pork. Sprinkle cilantro,
  green onions and chilies. Garnish with sliced cucumbers and tomatoes.
  
  Shared by Gail Shimizu (BWHT68A)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Chocolate Brownie Waffles
 Categories: Breads, Desserts
   Servings:  6
 
    1/2 c  Shortening                      1 1/4 c  Cake flour
      1 c  Granulated sugar                  1/2 ts Cinnamon
      2 oz Unsweetened chocolate             1/2 c  Milk
           - melted                            1 ts Vanilla extract
      2    Eggs; well beaten                 1/2 c  Chopped walnuts (optional)
    1/2 ts Salt                           
 
  Work shortening with a spoon until fluffy and creamy.  Gradually add sugar,
  while continuing to work with a spoon until light.  Add melted chocolate
  and eggs and blend well.  Sift together the dry ingredients and add
  alternately with milk, to which the vanilla has been added.  Add nuts and
  mix thoroughly.  Bake on a waffle iron.  Makes 6 waffles.  Serve topped
  with vanilla or coffee ice cream.  They are quite rich.
  
  Source: Mrs. G. B. Howell, Jr.
          The Gasparilla Cookbook - ISBN: 0-9609556-0-7
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Barb's Special Sweet Breads Part I
 Categories: Breads
   Servings:  1
 
MMMMM-----------------------------BARB DAY----------------------------------
      3 pk Yeast                               3 tb Sugar
      1 c  -Water; lukewarm                1 1/2 c  Butter
      1    Egg; slightly beaten                1 ts Salt
      4 c  Flour; sifted                 

MMMMM----------------------SEE OTHER RECIPE PARTS---------------------------

MMMMM-------------------FOR VARIATIONS AND FILLINGS------------------------
           - Vanilla cream                          -  raisins
           - Almond butter                          - Egg wash
           - Plumped currants or                    - Icing
 
   For the dough:
    Put the water in a mixing bowl and sprinkle the yeast over it. Stir until
  the yeast has dissolved. Beat the egg into the yeast mixture, and set
  aside.
    Sift together the flour, sugar, and salt.  Add the yeast mixture.  Knead
  until the mix forms a ball- if too moist add a bit more flour.  Knead 10
  minutes more.
    Roll out to an 11" square. Spread 1/2 cup butter over the surface of the
  dough.  Fold the dough into thirds and wrap in a damp cloth.  Refrigerate
  20 minutes. Repeat this process beginning from rolling out the dough, two
  more times.
    While the dough is in the refrigerator the last time, you should prepare
  the fillings, icings or other recipes you will need for the finished
  pastries.
    The following
   parts will give you the variety of pastries made with this
   dough, and the methods.  They will be followed by additional recipes
  needed to prepare the pastries.
  
    Source: Vera Stevens (my mother)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Barb's Special Sweet Breads Part 2
 Categories: Breads
   Servings:  1
 
MMMMM-----------------------------BARB DAY----------------------------------

MMMMM-------------------INSTRUCTIONS FOR WEINERBROD------------------------
 
  Place the dough on a lightly floured board and cut it in half.  Roll each
  piece into 24" X 6" strip.  Spread the surface with Almond butter.  Fold
  the edges lengthwise toward the center, allowing 1" space in the center.
  Sprinkle the plumped currants and spoon the Vanilla Cream into the 1" space
  between the edges. Repeat with second strip. Place both lengths of dough on
  a baking sheet and shape strips together like a giant pretzel, tucking in
  the ends.  Brush with the egg wash and sprinkle with almonds. Allow the
  dough to rise 1 hour in a cool room. When light, bake 35 minutes in a 375
  degree F. oven. (or, if making small pastries, 10-12 minutes) Cool and ice.
  Cut in 3" pieces. This makes 1 large pastry or 24 small ones. See later
  parts for necessary fillings and icings.
  
    Source: Vera Stevens, (my mother)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Barb's Special Sweet Breads Part 3
 Categories: Breads
   Servings:  1
 
MMMMM-----------------------------BARB DAY----------------------------------

MMMMM--------------------INSTRUCTIONS FOR SPANDAUER-------------------------
           Your favorite jelly            
 
    Place the dough on a floured board and cut it in half.  Roll each half
  1/4" thick Cut into 4" squares.  Spread Almond butter on each square.
  Sprinkle plumped currants or raisins on top.  Fold corners to center.  Put
  a bit of your favorite jelly in the center.  Spoon Vanilla Cream in center.
  Place 2" apart on baking sheet.  Brush with egg wash.  Let rise till puffy.
  Brush again with the egg wash.  Bake at 375 degrees F. for 10-12 minutes.
  
    Source: Vera Stevens, my mother
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Barb's Special Sweet Breads Part 5
 Categories: Breads
   Servings:  1
 
MMMMM-----------------------------BARB DAY----------------------------------

MMMMM---------------------INSTRUCTIONS FOR SNAILS--------------------------
 
    Place dough on a lightly floured board and roll into a large rectangle
  1/4" thick.  Spread with almond butter and plumped currants or raisins.
  Roll jelly roll style.  Cut into 1" slices and place slices 2" apart on
  baking sheet, cut side down. Spoon Vanilla cream in the center of each. Let
  rise until light.  Bake 10-12 minutes at 375 degrees F. Ice and sprinkle
  with almonds.
  
    Source:  Vera Stevens, my mother
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Barb's Special Sweet Breads Part 7
 Categories: Breads
   Servings:  1
 
MMMMM-----------------------------BARB DAY----------------------------------
           - Additional recipes for                 - series
           - preparing breads in this    

MMMMM--------------------ALMOND BUTTER INGREDIENTS-------------------------
    1/2 c  Sugar                             1/2 c  Blanched almonds; minced
    1/2 c  Butter                                   -

MMMMM------------------------ICING INGREDIENTS-----------------------------
      1 c  Confectioners' sugar                     Candied cherries
      2 tb Water                                    Slivered almonds
           - Garnish icing with:                    -

MMMMM--------------------VANILLA CREAM INGREDIENTS-------------------------
      2 tb Sugar                               1 c  Milk
      2 tb Flour                               2 ts Vanilla
      2    Egg yolks                                -

MMMMM-------------------------PLUMPED RAISINS------------------------------
      2 tb Rum or Cognac                            -
    1/2 c  Currants or raisins           

MMMMM-----------------------------EGG WASH----------------------------------
      1    Egg                                 2 tb Water
 
    ALMOND BUTTER:  Cream together the sugar and butter, then blend in the
  almonds, making sure to mix well.
  
    ICING: Beat the sugar and water together until completely blended.
  Drizzle over the pastry and garnish with cherries and almonds if desired.
  
    VANILLA CREAM:  Combile all the ingredients except the vanilla in a
  saucepan.  Blend and cook for 3 minutes, stirring constantly.  Remove from
  heat and stir in the vanilla.  Whip mixture occasionally to keep it from
  forming a film, if not using immediately.
  
    PLUMP CURRANTS:  Sprinkle the rum or cognac over the currants (or
  raisins) and set aside until they have been plumped.
  
    EGG WASH:  Beat together the egg and water, mixing well.  Reserve for use
  as needed.
  
    Source: Vera Stevens, my mother
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Cheesecake Breadring
 Categories: Breads
   Servings: 10
 
MMMMM-----------------------------BARB DAY----------------------------------
      1 pk Hot roll mix                        1 tb Vanilla
      8 pk Cream cheese; softened            1/2 c  Sour cream
    1/4 c  Sugar                               2    Eggs
    1/2 c  Sugar                               6 tb Butter; melted
      1    Egg                            
 
  OVEN TEMP: 350
  
  SOFTEN YEAST FROM ROLL MIX IN 1/4 CUP WARM WATER. COMBINE THE MIX AND 1/4
  CUP SUGAR. STIR IN THE YEAST, EGG, SOUR CREAM AND BUTTER. MIX WELL. PLACE
  DOUGH IN GREASED BOWL, TURNING ONCE. COVER AND CHILL 2 TO 3 HOURS.
  
  TURN DOUGH ONTO FLOURED SURFACE. ROLL THE DOUGH INTO A 18" CIRCLE. FIT INTO
  A 6 CUP MOLD RING, ALLOWING SOME DOUGH TO HANG OVER THE EDGES.(DOUGH WILL
  COVER THE CENTER HOLE.)
  
  BEAT CREAM CHEESE, SUGAR AND VANILLA TILL SMOOTH.  ADD EGGS, ONE AT A TIME,
  BEATING WELL AFTER EACH ADDITION. POUR INTO MOLD. BRING DOUGH FROM SIDES
  OVER THE TOP OF FILLING. SEAL TO CENTER OF MOLD. CUT AN X IN THE DOUGH
  COVERING THE CENTER HOME. FOLD THE FOUR TRIANGLES BACK OVER TOP OF RING,
  SEALING TO OUTER EDGES. LET RISE UNTIL ALMOST DOUBLE, 1 TO 1 1/2 HOURS.
  BAKE 35 TO 40 MINUTES OR UNTIL WOODEN PICK INSERTED INTO FILLING COMES OUT
  CLEAN. COOL IN THE PAN 10 MIN. TURN OUT ON A RACK, SPRINKLE WITH
  CONFECTIONERS SUGAR AND SERVE.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Low Fat Lentil Chili
 Categories: Main dish
   Servings:  4
 
MMMMM-------------------------PHILLY.INQUIRER------------------------------
      8 oz PORK; lean, boneless or             3    CELERY; STALKS, SLICED
           - GROUND TURKEY                   1/4 ts GARLIC POWDER
      1 c  - WATER                             1 md ONION; CHOPPED
      2 ts CHILI POWDER                      1/4 ts CUMIN; GROUND
     16 oz TOMATOES; CUT UP                    1 c  LENTILS
      1 ts SUGAR                             3/4 c  SPICY TOMATO JUICE
 
      TRIM ANY FAT FROM MEAT.CUT MEAT IN 1/2" CUBES.HEAT A NON STICK SAUCEPAN
  OR PAN SPRAYED WITH COOKING OIL OVER MEDIUM HIGH HEAT.BROWN MEAT QUICKLY A
  STIR IN UNDRAINED TOMATOES,CELERY,ONIONS LENTILS,WATER,TOMATOJUICE,CHILI
  POWDER,SUGAR,GARLIC,AND CUMIN.BRING MIXTURE TO A BOIL;REDUCE HEAT.COVER AN
  SIMMER FOR ABOUT ONE HOUR OR UNTIL LENTILS ARE TENDER.MAKES FOUR SERVINGS.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Spicy Corn and Black Bean Salad
 Categories: Salads
   Servings: 11
 
           -Robbie Shelton                          ******DRESSING******
           ******SALAD******                 1/3 c  Oil
      2 cn Mexicorn; (corn and red and       1/4 c  Rice Wine Vinegar or White
           -green peppers), 11oz,                   -Vinegar
           -drained                          1/4 c  Orange Juice
     15 oz Black beans; drained, rinsed        1 ts Garlic; minced
  4 1/2 oz Sliced Mushrooms; drained         1/2 ts Salt
    1/2 c  Green Onions; sliced                     *****BEFORE SERVING*****
    1/2 c  Cucumbers; peeled, slice          1/4 c  Fresh Cilantro; chopped
           -thin                               1 tb Orange Peel; grated
      2 tb Fresh Jalapeno Pepper;              2 ts Cumin seed (or 1 ts)
           -finely chopped                          Lettuce Leaves
 
  In large bowl, combine all salad ingredients; blend well.  In small bowl
  using wire whisk, blend oil, vinegar, orange juice, garlic and salt. Pour
  over salad; toss gently.  Cover; refrigerate 1 to 2 hours to blend flavors.
  
  Just before serving, drain salad.  Stir in cilantro, orange peel and cumin
  seed.  Serve in lettuce-lined bowl or on lettuce-lined plates. Store in
  refrigerator.
  
  Makes 11 (1/2-cup) serving.
  
  Pillsbury bake-off recipes - Green Giant Mushroom Edition.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Three Beans in Lettuce Parcels
 Categories: Chinese, Vegetarian, Kaz, Stir fry
   Servings:  2
 
  2 1/2 tb Garlic and herb dressing            1    Medium red chilli
    100 g  Chickpeas                         1/2 tb Chives
    100 g  Black eye beans                     4    Chinese lettuce leaves
    100 g  Flageolet beans                          Salt and pepper to taste
 
  1. Heat the dressing in a wok over a medium heat. Add the beans and
     chilli and stir fry for 2-3 minutes until the majority of the
     liquid has evaporated. Season to taste, and add chives.
  
  Divide the mixture between the lettuce leaves and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Oriental Noodles with Vegetables
 Categories: Vegetarian, Chinese, Pasta, Kaz, Vegetables
   Servings:  2
 
    175 g  Chinese egg noodles               1/2    Green pepper, diced
  1 1/2 tb Vegetable oil                     1/2 tb Soy sauce
    1/2    Garlic clove, sliced/peeled       1/2 tb Sesame oil
    1/2    Chopped onion                       1 tb Peanuts
      1    Sliced carrot                  
 
  1. Cook the noodles in boiling water for 7 minutes. Drain well.
  
  2. Heat the oil in a wok and stir fry the garlic and ginger for
     1 minute. Add the onion and stir fry for 2-3 minutes. Add the pepper,
     and carrot and stir fry for 2-3 minutes.
  
  3. Add the noodles and cook for 2-3 minutes. Stir in the soy sauce and
     sesame oil and sprinkle with the peanuts.
  
  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Spiced Vegetable Pasties
 Categories: Vegetarian, Kaz, Spicy, Pastry, Indian
   Servings:  2
 
MMMMM------------------------------PASTRY-----------------------------------
     50 g  Wholemeal flour                   1/4 ts Salt
     50 g  Plain white flour                  50 g  Margerine

MMMMM-----------------------------FILLING----------------------------------
    1/2    Peeled and chopped onion           50 g  Peeled and diced potato
      1 tb Oil                                50 g  Peeled and diced carrots
    1/2    Crushed garlic clove              210 g  Chick peas
    1/2 tb Ground coriander                         Salt
    1/2 ts Ground cumin                             Pepper
 
  Filling.
  
  1. Fry the onion in the oil for 5 minutes and add the garlic, spices,
     carrot and potato. Cook for ten minutes, or until the vegetables
     are tender.
  
  2. Add the chick peas and season with the salt and pepper. Leave to cool
     down.
  
  3. Preheat the oven to 200C/400F/GM6.
  
  Pastry:
  
  1. Sift the flours and salt into a large bowl. Add the margerine and
     rub into the flour with your hands until the mixture is like bread-
     crumbs.
  
  2. Add the cold water and press the mixture together to form a dough.
     Turn out onto a floured board and divide into 2 equal pieces.
  
  3. Take out one piece of the dough and knead lightly, pressing it into a
     round shape.
  
  4. Roll it into a circle about 15cm across. Put 1/2 of the vegetable
     mixture on top and fold into a pasty type shape and press the edges
     together.
  
  5. Pierce a couple of holes in the top and bake for 20 minutes or until
     crisp.
  
  This recipe is also nice with filo pastry, or the samosa packets you can
  buy. If you use filo pastry remember to brush the outside with some melted
  margerine or butter to prevent sticking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Pasta with Spicy Pea Sauce
 Categories: Vegetarian, Kaz, Pasta, Foreign, Spicy
   Servings:  2
 
      1 c  Yellow split peas                 1/2 ts Ground allspice
    1/2 tb Olive oil                         1/8 c  Lemon juice
    1/2    Garlic clove                        1 ts Lemon rind
    1/8 ts Chilli powder                     250 g  Fresh fettucine
    1/4 ts Turmeric                                 Fresh coriander sprigs
    1/4 ts Ground coriander               
 
  Preparation: crush the garlic clove and chop the onion.
  
  1. Place the peas in a large pan. Cover with cold water.
     Bring to the boil and boil, uncovered for 25 minutes.
     Drain.
  
  2. Heat oil in a pan. Add onion and garlic and cook over a
     low heat for 2 minutes. Add the spices , stirring for
     2 minutes.
  
  3. Add the well drained peas, lemon juice and rind. Stir to
     combine and cook over a low heat for 8-10 minutes.
  
  4. Cook the pasta in a large quantity of boiling water until just
     tender. Drain and place on a large serving plate. Pour sauce over
     the pasta and garnish with the coriander leaves.
  
  Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Pasta with Lentils and Spinach
 Categories: Pasta, Vegetarian, Kaz, Italian
   Servings:  2
 
    1/2 c  Red lentils                       1/2    Onion
    250 g  Wholemeal spaghetti                 3    Spinach leaves
  7 1/2 g  Butter                            1/2 tb Lemon Juice
    1/2 ts Ground nutmeg                     1/8 c  Toasted pine nuts
 
  1. Cook the lentils in boiling water until tender. 2. Cook the pasta in a
  large quantity of boiling water until just
     tender. 3. While they are cooking melt the butter in a pan. Add the
  nutmeg
     and onion and cook over a gentle heat until the onion is soft.
     Add spinach, cover and cook until the spinach is just tender. 4. Drain
  the lentils, add the lemon juice;stirring to combine.
     Drain the pasta.
     Combine the lentils, pasta and spinach.
     Place on a serving plate and sprinkle with pine nuts.
     Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Calico Fruit Salad
 Categories: Salads, Fruits, Dressings
   Servings:  6
 
      1 qt Ice Berg Lettuce Chunks;            2 c  Tart Apples; Chopped
           -(Otherwise Known As Head           2 lg Bananas; Sliced
           -Lettuce)                         1/2 c  Raisins

MMMMM----------------------PEANUT BUTTER DRESSING---------------------------
    1/4 c  Peanut Butter                     1/4 c  Milk
      3 tb Honey                             1/2 c  Miracle Whip Salad Dressing
 
  FOR THE SALAD:
  
  Combine the lettuce and fruit, tossing lightly to mix.
  
  FOR THE DRESSING:
  
  Combine the peanut butter and honey, then gradually add the milk.  Add the
  dressing and mix well until well blended.  Chill until serving time.
  
  VARIATION:
  
  The dressing may also be served as a dip with apple and pear slices or
  banana chunks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Baked Potato Spears
 Categories: Appetizers, Vegetables
   Servings:  4
 
      3 lg Baking Potatoes                          ;Onion Salt
    1/4 c  Miracle Whip Salad Dressing              ;Pepper
 
  Scrub the potatoes and cut them lengthwise into thick slices, then cut the
  slices into thick strips.  Brush the strips with the salad dressing. Place
  on a greased 15 1/2 X 10 1/2-inch jelly roll pan and season to taste with
  the onion salt and pepper.  Bake in a preheated 375 Degree F for 50 minutes
  or until tender and golden brown.
  
  NOTE:
  
  The recipe can be doubled for an entertaining snack or to serve with
  hamburgers or bratwurst.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Breakfast Pizza
 Categories: Breakfast, Eggs, Italian, Cheese, Pizza
   Servings:  6
 
      8 oz Mozzarella Cheese, grated         1/4 md Onion, chopped
      6    Eggs                              3/4 md Onion, from above, ringed
  1 1/2 c  Milk and/or cream                   1 md Green pepper, ringed
           Salt and Pepper, to taste           1    Pizza crust
 
  Prepare your favorite pizza crust and get ready to bake, as a regular
  pizza.  Make sure that you have a fairly high ridge, as the there is a lot
  of mixture, and it is fairly watery. Pugliese bread dough works very well
  for a crust.
  
  Beat eggs lightly.  Add cheese, onion and salt and pepper.  Mix gently.
  
  Lightly brush olive oil over the pizza base.  Pour mixture over the crust.
  Place rings of green pepper over the top.  You can also include onion
  rings, mushrooms, or other favorite Pizza toppings.  Color contrast helps
  here, as the mixture is rather plain looking.
  
  Bake at 450 degrees for about 15-20 mins, or when crust is brown and egg
  mixture is set.
  
  I got the recipe from a TV show about how to make Pizzas, on PBS. People
  that won't eat Pizza or Eggs with even go for this!
  
  From Dan Ceppa
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Ham and Asparagus Pasta
 Categories: Main dish, Pasta, Ham, Asparagus, Vegetables
   Servings:  4
 
    3/4 lb Fresh asparagus spears or           1 c  Evaporated skim milk
           - one 10-oz. pkg. frozen                 10-oz. multicolored pasta
           - asparagus                              - such as wagon wheel or
      2 cn (14-1/2-oz.) stewed tomatoes             - corkscrew
           - cut up                            6 oz Lean fully cooked ham, cut
      1 tb Dried parsley flakes                     - into bite-size strips
    1/2 ts Dried basil, crushed                1 sm Red or green sweet pepper
    1/2 ts Dried oregano, crushed                   - cut into strips
    1/8 ts Ground red pepper (optional)             Grated Parmesan cheese (opt)
 
  Snap off and discard the woody bases from the fresh asparagus, if using.
  Bias-slice the asparagus into 1-inch pieces.  (Or thaw and drain the frozen
  asparagus.)
  
  FOR SAUCE, in a medium saucepan combine stewed tomatoes, parsley, basil,
  oregano, and ground red pepper, if desired.  Bring to boiling.  Simmer the
  sauce, uncovered, about 15 minutes or till reduced to 2-1/2 cups, stirring
  occasionally.  Add the evaporated milk all at once, stirring constantly.
  Heat mixture through; do not boil.
  
  Meanwhile, prepare pasta according to package directions EXCEPT add the
  asparagus, ham and sweet pepper to the boiling water during the last 4
  minutes of cooking time.  Drain pasta and vegetables.
  
  To serve, place pasta mixture on a serving plater.  Spoon the sauce over
  the pasta.  Serve with Parmesa cheese, if desired.  Serve at once.
  
  Makes 4 or 5 main-dish servings.
  
  NUTRITIONAL INFORMATION: 465 calories, 4 g fat, 15 meg chol.
  
  SOURCE: Better Homes and Gardens Magazine, March 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Baked Chicken
 Categories: Chicken, Meats, Salad dress
   Servings:  4
 
      4    4-oz. boneless, skinless          1/4 c  Reduced-calorie Catalina
           - chicken breast halves                  - salad dressing
    1/8 ts Ground red pepper                   1 tb Dijon-style mustard
    1/4 ts Black pepper                        1 ts Worcestershire sauce
 
  Rinse chicken; pat dry with paper towels.  Combine the red and black
  peppers; rub over chicken breasts.  Combine the salad dressing, mustard and
  Worcestershire sauce.  Lightly brush both sides of chicken breats with some
  of the dressing mixture.
  
  Place chicken in a shallow baking dish or pan.  Bake, uncovered in a
  375-degree oven for 20-25 minutes or till chicken is no longer pink.  In a
  small saucepan heat any remainging dressing mixture just to boiling; serve
  with chicken.  Makes 4 servings.
  
  NUTRITIONAL INFORMATION PER SERVING: 145 cal. 4 g fat, 59 mg chol.
  
  SOURCE: Better Homes and Gardens Magazine, March 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Lemon-Pepper Potatoes
 Categories: Side dish, Potato, Chives
   Servings:  4
 
      1    1/2-oz. envelope butter-          1/2 ts Lemon-pepper seasoning
           - flavored mix                    1/4 c  Water
      1 tb Snipped fresh chives or             1 lb Small red potatoes (6 to 8),
           - sliced green onion tops                - cut into 1 inch pieces
 
  In an 11x7x1-1/2 bkg. pan combine the butter-flavored mix, chives, and
  lemon-pepper seasoning.  Stir in the water.  Add the potatoes, toss to coat
  well.
  
  Bake, uncovered, in 375-degree oven for 45 to 50 minutes or till potatoes
  are tender and beginning to brown, stirring twice.  Makes 4 side-dish
  servings.
  
  NUTRITIONAL INFORMATION: 125 cal, 0 g fat, 0 mg chol.
  
  SOURCE: Better Homes and Gardens Magazine, March 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Chewy Oatmeal Cookie
 Categories: Cookies, Desserts, Oatmeal, Nuts
   Servings:  1
 
    3/4 c  Butter flavored Crisco                   - instant or old fashioned)
  1 1/4 c  Firmly packaged light brown         1 c  All-purpose flour
           - sugar                           1/2 ts Baking soda
      1    Egg                               1/2 ts Salt
    1/3 c  Milk                              1/4 ts Cinnamon
  1 1/2 ts Vanilla                             1 c  Raisins
      3 c  Quaker(R) Quik Oats (not            1 c  Coarsely chopped Walnuts
 
  Heat oven to 375-degrees F. Grease baking sheet with Butter Flavor Crisco.
  Combine Butter Flavor Crisco, light brown sugar, egg, milk and vanilla in
  large bow.  Beat at medium speed of electric mixer until well blended.
  Combine oats, flour, baking soda, salt and cinnamon.  Mix into creamed
  mixture at low speed just until blended.  Stir in raisins and nuts.  Drop
  rounded tablespoonfuls of dough 2 incheds apart onto paking sheet.  Bake at
  375-degree for 10 to 12 minutes, or until lightly browned.  Cool 2 minutes
  on baking sheet.  Remove to kitchen counter.  About 2 1/2 dozen cookies.
  
  VARIATIONS:
  
  HALF-DIPPED COOKIES-Omit raisins & nuts.  Bake and cool. Microwave 1 cup
  Duncan-Hines Dutch Fudge Frosting fo 20-25 seconds, or until smooth and
  thin.  Dip top half of cookie in frosting.  Lay on Waxed paper until set.
  
  FAVORITE CHIP COOKIES-Omit raisins & nuts.  Add 1 cup baking chips to
  batter.  Bake & cool.
  
  MAPLE WALNUT COOKIES- Omit raisins.  Add 1-1/2 tsp maple flavoring to
  batter.  Bake & cool.  Frost top of cooled cookie with mixture of 1
  container Duncan Hines Vanilla Layer Cake Frosting and 1 tsp maple
  flavoring.  Garnish with walnut half.
  
  SOURCE: Silver Palate Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Danish Pastry
 Categories: Pastry
   Servings:  6
 
      4    To 6 cups flour                   1/4 ts Ground cardamom seeds
      2 pk Dry yeast or 1 ounce fresh               -(optional)
           -yeast                              1 ts Vanilla
      3 tb Sugar                           1 1/4 c  Cold milk (approximately)
      1 ts Salt                                2 c  Butter, firm, but not ice
      3    Whole eggs or 6 egg yolks                -cold
      1 ts Grated orange rind             
 
  When making Danish pastry it is important to keep the dough very cold. In
  shaping small pastries, it is sometimes necessary to re-chill partially
  shaped dough until it is firm enough for the job to be completed. When you
  first make the pastry, be careful to follow all the rules. Don't make it in
  the summertime unless your kitchen is air conditioned. After you gain
  experience you may attempt short cuts such as rolling out and folding the
  dough twice in succession without re-chilling. Another way of shortening
  the process is by placing the dough in the freezer between rollings.
  Usually 10 minutes in the freezer is suffiecient. When you use this short
  cut, be careful not to freeze the dough solid. The shaped pastries can also
  be chilled in the freezer. They can even be baked frozen if extra baking
  time is allowed. Any unbaked yeast pastries, however, should never be kept
  frozen for more than a week or so; and it is preferable to bake anish
  pastry within a day or two after it has been shaped.
  
  Place 4 cups flour in large bowl.  Reserve remaining flour for rolling.
  Make a well in center of bowl.
  
  If dry yeast is used, see directions on package.  If fresh yeast is used,
  cream it with sugar and salt to make a syrup.  Add egg yolks or whole eggs,
  grated orange rind, ground cardamom seeds, and vanilla.
  
  Pour yeast mixture into well.  Add one cup milk and 1/4 cup butter cut into
  pieces.  Mix with finger tips, adding more milk if necessary to make a
  medium-soft dough.  Knead dough in bowl for 5 minutes, or until it is
  smooth but not elastic.  Flour it and let rest in refrigerator for 30
  minutes.
  
  While dough is resting, form remaining butter into a flattened brick. Using
  some of the reserved flour on wax paper or pastry cloth, roll out butter
  into a square about 1/3 inch thick.  Use plenty of flour under and on top
  of butter to keep it from sticking.  Loosen it frequently as you rol. Cut
  the square in 2 pieces.  Place in refrigerator between sheets of wax paper.
  
  Roll out dough on well-floured cloth to make a rectangle 3 times longer
  than wide and about 1/3 inch thick.  Brush excess flour from dough. Place a
  piece of butter in center.  Fold one end of dough over butter. Place
  remaining butter on top.  Fold second end over the butter.  Press edges
  together.
  
  Turn dough, changing its position so that the short ends are parallel with
  the edge of table nearest you.  Roll out on well-floured cloth, using a
  firm, even motion to spread butter together with dough.  Try to work
  quickly, but check frequently underneat the dough to be sure it isn't
  sticking.  Roll out a rectangele 3 times longer than wide, about 1/3 inch
  thick.  rush excess flour from surface.  Fold both ends of dough to meet in
  center.  Press edges together, then fold in half as if closing a book,
  which will make 4 layers of dough.  Flour dough.  Place on a cooky sheet.
  Cover with aluminum foil.  Refrigerate for 1/2 hour.
  
  Repeat rolling and folding dough 3 more times, chilling it 20 minutes
  between rollings.  Be sure to change position of dough each time so that
  the short ends of dough are parallel with the edge of the table nearest you
  when you start rolling.
  
  After the final folding, chill dough at least 3 hours before shaping and
  baking.
  
  From: The Art of Fine Baking Shared By: Pat Stockett
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Cheese Filling for Danish Pastry
 Categories: Breads
   Servings: 12
 
      2 lb Baker's or pot cheese               8 oz Sugar
      3    Eggs                                1 tb Grated lemon zest
      4 oz Raisins (optional)             
 
  1.  Rub the cheese through a sieve. 2. Using the paddle attachment, cream
  the cheese and sugar until smooth. Add eggs and lemon zest and mix in. 3.
  If desired, add in the raisins.
  
  Yield:  3 lb.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Beef and Macaroni Chili
 Categories: Main dish, Low-cal
   Servings:  4
 
      1 c  Macaroni, raw                       1 pn Salt
    1/2 lb Ground beef                         1 pn Pepper, freshly ground
    1/2 ts Garlic powder                       1 cn Tomato soup
      1 ts Chili powder                        1 oz Mozzarella cheese 15% mf
 
  Cook macaroni about 7 minutes.  Brown meat in largest saucepan and drain
  off all fat. Add garlic, chili powder, salt and pepper. Mix well and cook
  on low about 5 minutes. Add cooked macaroni and tomato soup. Heat
  thoroughly. Just before serving add grated cheese. Cover and heat until
  cheese melts.
  
  3 protein 1 1/2 starch 1 fruit & veg.
  
  Leftovers are good reheated the next day and can be frozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: EGGLESS MOCK MAYONNAISE
 Categories: Dressing
   Servings:  1
 
      3 tb Evaporated milk                     1 pn White pepper
    1/4 ts Salt                              1/2 c  Vegetable oil
    1/4 ts Paprika                             4 ts Lemon juice
    1/4 ts Prepared mustard               
 
  Makes about 3/4 cup.  Good with coleslaw, egg salad sandwich, potato salad.
  
  Combine in mixing bowl (or blender) milk, salt, paprika, mustard and
  pepper.  Beat oil in gradually.  Thin with 3-4 tsp lemon juice.  Keep
  covered in refrigerator.
  
  From Joy of Cooking printed 1983. Shared by Elizabeth Rodier
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: STRAWBERRY ANGEL MOUSSE
 Categories: Low-cal, Desserts
   Servings:  4
 
      3 c  Unsweetened strawberries           14 ts Artificial sweetener *
      1 c  Water                               1 ts Vanilla
      1 tb Unflavored gelatin (1 packet      1/2 ts Almond extract (optional)
      1 tb Cornstarch                        1/4 c  Instant skim milk powder
      1    Egg, separated                    1/4 c  Ice water
 
  * equivalent of 14 tsp sugar, may use crushed tablets or liquid sweetener
  according to package directions.
  
  Slice strawberries.  Pour water over strawberries, let stand 1 hour at room
  temperature.  (frozen ones may take longer)  Drain water from strawberries
  into a saucepan; reserve strawberries. Sprinkle gelatin over 2 tbsp of
  liquid drained from strawberries.  Whisk cornstarch and egg yolk into
  remaining water.  Cook and stir over medium heat until mixture boils and
  thickens slightly. Remove from heat. Add softened gelatin, sweetener,
  vanilla and almond extract, stirring until gelatin and sweetener dissolve.
  Stir in strawberries. Chill about 30 min or until mixture is partially set.
  Beat egg white, skim milk powder and ice water in a chilled bowl. Fold into
  thickened strawberry mixture.
  
  1 Milk choice, 1 fruit & veg. choice, 1 fat & oils choice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Keefer Court Sticky Rice Dumplings
 Categories: Rice, Pork
   Servings: 20
 
MMMMM------------------------------DOUGH-----------------------------------
      3 c  Glutinous Rice Flour                1 c  Water
    1/2 c  Sugar                         

MMMMM-----------------------------FILLING----------------------------------
      4 oz Pork loin                         1/2 ts Salt
      1 ts Rice wine                         1/4 ts Black pepper
    1/2 tb Cornstarch                        1/2 ts Monosodium glutamate
    1/4 ts Salt                                     (opt.)
      4 ts Oil                               1/4 ts Sugar
      1 ts Small chopped bamboo shoot          1 ts Cornstarch
      1 ts Chopped green onion               1/2 c  Water
    1/2 ts Soy sauce                           4 oz Dry shrimp
      1 ts Sesame oil                          8 c  Oil for frying
 
       For dough:  Mix the rice flour, sugar, and water.  Knead into a smooth
  dough.  Roll into a long roll and cut into 20 pieces.
  
       For filling:  Dice pork, mix with the rice win, cornstarch, and salt.
  Heat pan and oil, stir-fry pork mixture until color changes, remove and
  drain.  Reheat oil and stir-fry the chopped bamboo shoot and green onion
  until fragrant.
  
       Mix the soy sauce, sesame oil, salt, pepper, MSG, sugar, cornstarch,
  and water; add to bamboo shoots and onions.  Bring to a boil, stirring,
  then add the pork mixture and the dry shrimp; stir together, then remove
  from heat; let cool.
  
       Taking one of the dough pieces, flatten with the palm on a hard
  surface.  Using tips of fingers, press into a 2-inch flat circle; use a
  little oil on your fingers if dough is very sticky.  Place a portion
  (1/20th) of filling into the center of the dough circle, fold in half and
  pinch edges to seal.  Repeat, forming 20 meat-filled crescents.
  
       Heat oil for frying in a large wok or kettle until 350 to 375 degrees.
  Deep-fry half the dumplings until they rise to the surface and are golden
  brown and expanded, 4 to 5 minutes.  Remove, drain, and repeat procedure
  for remaining dumplings.
  
  Makes 20.
  
  Posted by Ewan Grantham. Reposted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Siopow (Steamed Dumplings)
 Categories: Oriental, Appetizers
   Servings: 30
 
      1    Wrapper recipe                      1 c  Minced water chestnuts
      1 c  Water                             1/4 c  Minced scallions
      1 tb Oil                               1/4 c  Minced onions
    1/4 ts Salt                                1    Egg
      1 c  Chopped shrimp                      1 ts Pepper
    1/4 c  Ground pork                         1 ts Salt
 
  Boil wrapper. Remove from heat and pour in 1 1/2 cup flour and beat until
  it forms a ball.  Divide into 1 1/4 inch balls and roll each until paper
  thin.  Spoon 1 tbls. mixture into each wrapper, fold and seal. Arrange in
  steamer and steam 30 minutes.
  
       Again some expanation... these can be made with much thicker wrappers
  (the ones the street vendors sell are more like 1/2 to 1 inch thick) and
  the filling can be just about anything.  I have done these with leftover
  meat and a few vegetables ... such as mushrooms, celery etc.
  
  Courtesy of Ted Taylor. Reposted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Sui Mai Pork Dumplings
 Categories: Appetizers, Chinese
   Servings: 30
 
      3    Black Mushrooms, dried              1    Egg White
    1/3 c  Bamboo Shoots, canned               1 ts Salt
    1/2 lb Pork Loin with Fatback            1/2 ts Granulated Sugar
      1 ts Sesame Oil                        1/4 ts White Pepper, freshly
      1 ts Rice Wine or Dry Sherry                  Ground
      1 tb Cornstarch                         30    Won Ton Skins, defrosted
 
     * The 1/2 lb pork loin should be ground with 1 ounce of fatback.
  
        Cover mushrooms with boiling water and soak for 15 minutes.  Drain,
  trim and discard tough stem ends and finely mince caps.  Blanch bamboo
  shoots for 1 minute in boiling water; drain, pat dry and mince finely.
  
       In a large bowl, combine pork, mushrooms, bamboo shoots, sesame oil,
  rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed.
  From into 30 1-inch balls.  Trim the corner of won ton wrappers to form
  circles; cover with plastic wrap to prevent them from drying out.
  
       To assemble, place a meatball in the center of each wrapper and bring
  up sides, to form an open topped basket.  Flatten the top of each meatball
  with a butter knife dipped in water and flatten bottoms of dumpling so they
  stand upright.  Place on a lightly oiled plate and set in bamboo steamer or
  on an inverted heatproof bowl or trivet set in a wok filled with 2 inches
  of boiling water.  Cover and steam for 5 to 8 minutes or until done. Serve
  meatballs hot and garnish plate with sprigs of fresh corianders. Makes 30.
  
  Makes 30 dumplings.
  
    From The Gazette, 91/09/11.
  
  Posted by James Lor. Reposted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Fun Gwau (Steamed Translucent Dumplings)
 Categories: Chinese, Appetizer
   Servings: 30
 
      6    Dried Chinese black                      Sherry
           Mushrooms                       1 1/2 ts Light soy sauce
      6 oz Shrimp, shelled & deveined          2 ts Cornstarch
      1 ts Salt                                2 tb Chicken stock
  1 1/2 tb Peanut oil                          2 tb Coarsely chopped fresh
      6 oz Ground pork butt                         Coriander leaves
    1/4 c  Finely diced bamboo shoots          1    Oil
    1/4 c  Finely diced water                       Wheat Starch Wrappers
           Chestnuts, preferably fresh              (see recipe)
      2    Green onions, chopped                    Light soy sauce, for
      2 ts Sugar                                    Dipping
    1/4 ts White pepper                             Chinese mustard, for
      1 tb Shao Hsing rice wine or dry              Dipping
 
  can be prepared entirely in advance and reheated a few minutes before
  serving.  The wheat starch wrappers have an interesting chewy texture, a
  unique translucent appearance and are absorbent of flavors.  Roll out the
  wrappers as thin as possible; otherwise they come out rubbery.
  
       Cover mushrooms in warm water for 20 minutes or until soft and
  pliable.  Remove and squeeze out excess water from the mushrooms.  Cut off
  the stems at the base and discard them.  Finely mince the caps.
  
       Toss the shrimp with salt and let them stand 10 minutes.  Rinse well
  with cold water, pat dry thoroughly.  Coarsely mince.
  
       Preheat a wok or skillet. when hot, add the peanut oil. over medium-
  high heat, add the mushrooms, shrimps, pork butt, bamboo shoots, water
  chestnuts, and half the green onions; stir-fry until the pork turns white.
  Season with the sugar, white pepper, wine and soy sauce.  Combine the
  cornstarch and chicken stock in a small bowl and mix until smooth; pour
  into wok.  Stir fry for 1 minute longer.  Remove the mixture to a shallow
  plate and mix in the remaining green onion and coriander.  Allow the
  filling to cool, then refrigerate it until needed.
  
  Makes almost 2 cups of filling.
  
       Prepare the Wheat Starch Wrapper dough.  Pinch off 1-inch balls of
  dough.  Lightly oil the ball and flatten it into a thin 3 1/2-inch circle.
  An oiled Chinese cleaver is traditionally used; however, a tortilla press
  or a rolling pin works.  Put 1 large teaspoon of filling in the center of
  the circle.  Fold it in half and pinch the edges to seal the filling
  inside.  Repeat with remaining dough and filling.
  
       Place dumplings without touching each other on a lightly oiled bamboo
  steamer (or a heat resistant plate).  Steam over boiling water for 3
  minutes.  Serve hot, dipped in light soy sauce and Chinese mustard. Serve
  with Chinese Mustard, for dipping.
  
  Makes 2 1/2 dozen dumplings.
  
  Posted by Stephen Ceideburg. Reposted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Wheat Starch Wrappers for Dumplings
 Categories: Dumplings  , Chinese
   Servings: 30
 
      1 c  Wheat starch                        1 tb Peanut oil plus more to oil
    1/4 c  Tapioca starch                           The wrappers
      1 c  Boiling water                  
 
       Combine the wheat starch and tapioca starch in a mixing bowl.  When
  the water reaches a boil immediately pour it into the flour and stir
  vigorously into a ball, with a wooden spoon.  The hot boiling water cooks
  the starches.  Add the oil to the dough and mix together as well as
  possible.  The dough at this point is quite thick and lumpy.
  
       While hot, gather up the dough and knead on a lightly oiled surface
  until smooth and well blended, about 3 minutes.  It should feel a bit
  rubbery and putty-like.  Cover with a damp towel.
  
       Dough is ready to make Ha Gow or Fun Gwau.
  
  Makes enough dough for 2 1/2 dozen Ha Gow or Fun Gwau dumplings.
  
  Posted by Stephen Ceideburg. Reposted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Fruited Rice Pudding
 Categories: Puddings, Rice
   Servings:  6
 
      4 c  Skim milk                           1    Egg yolk, at room
    1/4 ts Ground cimmamon                          Temperature
    1/4 c  Plus 1 Tbsp brown sugar             1 ts Vanilla
    1/4 ts Salt                                1 lb Nectarines and/or plums,
    1/2 c  Long grain rice                          Pitted and diced
 
  Makes 6 servings
  
  In medium saucepan, bring milk, cinnamon, 1/4 cup brown sugar and salt to
  boiling.  Stir in rice.  Reduce heat to low; cover, simmer 35-45 minutes or
  until rice is tender.  Stir occasionally.
  
  In small bowl, beat egg yolk.  Stir in 1/3 cup hot rice mixture into egg
  yolk.  Slowly pour egg mixture back into rice mixture, stirring rapidly.
  Cook, stirring constantly, 5 minutes or until mixture thickens. Remove
  saucepan from heat.  Stir in vanilla. Serve warm or cover surface of rice
  with plastic wrap.  Chill until ready to serve.
  
  Meanwhile, toss fruit with remaining 1 Tbsp brown sugar; let stand 15
  minutes.
  
  Spoon rice pudding into dessert bowls; top with fruit.  Serve any remaining
  fruit on the side, if desired.
  
  Woman's World From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Beet Relish
 Categories: Relishes
   Servings:  2
 
      2 c  Coarsley shredded cooked            1 ts Sugar
           Beets                               2 tb Dijon mustard
      2 tb Chopped red onion                   3 tb Vegetable oil
      2 tb Red wine vinegar                         Salt and pepper to taste
 
  Combine all ingredients in a small bowl and blend well. Chill thoroughly.
  Yield: About 2 cups.
  
  NOTE: Relish keeps well stored in the refrigertor for up to 1 week.
  
  SOURCE: *Evelyn Kenney, Trenton, NJ, Reminisce Magazine Mar./April 93
  POSTED BY: Jim Bodle 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: New England Lamb Bake
 Categories: Meats, Lamb
   Servings:  6
 
      1 tb Cooking oil                              Divided
      2 lb Boneless lean lamb                  1    Bay leaf
      1    Onion, Chopped                    1/2 ts Dried rosemary
    1/4 c  All-purpose flour                 1/4 ts Dried thyme
      5 c  Chicken broth                     1/2 ts Salt
      2    Carrots, sliced                   1/4 ts Pepper
      2    Leeks, cut into 2 inch              3    Potatoes, peeled and sliced
           Pieces                            1/4 c  Butter or margarine
      2 tb Minced fresh parsley,          
 
  In a large dutch oven, heat oil. Brown lamb and onions. Stir in flour; mix
  well. Gradually, add broth. Bring to a boil, stirring to remove browned
  bits from pan. Add carrots, leeks, 1 tablespoon of parsley, bay leaf,
  rosemary, thyme, salt and pepper. Spoon into a greased 3 quart casserole.
  Cover with potatoes and dot with butter. Bake at 350 degrees for 1 1/2-2
  hours or until the meat is tender and the potatoes are golden brown.
  Garnish with remaining parsley. Yield: 6-8 servings.
  
  SOURCE: *Frank Grady, Fort Kent, ME, Country Magazine, Feb./Mar.93 POSTED
  BY: Jim Bodle 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Trout In Wine (NZ)
 Categories: Fish
   Servings:  2
 
      1    Whole  Trout                             Parsley, thyme)
           Chopped herbs (marjoram,                 Butter
 
      1/2  botle White wine
  
  Method: 1. Clean the trout. The incision in the belly should be as small as
  possible consistent with the requirement to remove the entrails and clean.
  2. Inside the cleaned trout place the chopped herbs and a tablespoon of
  butter. 3. Place the fish in an oven dish and add salt and pepper to taste.
  4. Pour two cups of wine over the fish. 5. Cook in hot oven about 25
  minutes. 6. Add a little more melted butter, stir in and cook for another 5
  minutes.
  
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
  Jim Bodle 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Beef and Barley Soup
 Categories: Soups, Beef
   Servings: 12
 
      1 tb Cooking oil                         1 cn Whole tomatoes (28 oz.),
      2 lb Beef short ribs                          With liquid, chopped
      2 md Onions, coarsely chopped            2 ts Water
      3    Carrots, sliced                     4    Chicken bouillon cubes
      3    Stalks  Celery, sliced            1/3 c  Medium pearl barley
 
  In a large dutch oven or kettle, heat oil over medium-high. Brown beef. Add
  onions, carrots, celery, tomatoes, water and bouillon; bring to a boil.
  Cover and simmer for about 2 hours or until beef is tender. Add barley;
  simmer another 50-60 minutes or until barley is done. Yield: 10-12
  servings. (3 1/2 qts.)
  
  SOURCE: *Phyllis Utterback, Glendale, CA, Country Magazine, Feb./Mar.93
  POSTED BY: Jim Bodle 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Reuben Loaf
 Categories: Breads, Beef
   Servings:  4
 
  3 3/4 c  All-purpose flour                 1/4 c  Thousand Island salad
      1 pk Active dry yeast                         Dressing
      1 tb Sugar                               6 oz Thinly sliced corned beef
      1 tb Butter or margarine,                4 oz Swiss cheese
           Softened                            1 cn Sauerkraut (8 oz.), drained
      1 ts Salt                                1    Egg white, beaten
      1 c  Warm water (120 to 130                   Poppy seeds
           Degrees)                       
 
  In a mixing bowl, combine 2 1/4 cups flour, yeast, sugar, butter and salt.
  Stir in warm water and mix until a soft dough forms. Add remaining flour if
  necessary. Turn out onto a lightly floured surface; knead until smooth,
  about 4 minutes. On a lightly greased baking sheet, roll dough to a 14 inch
  x 10 inch rectangle. Spread dressing down the middle of one half of the
  dough, leaving a 3/4 inch space along edges. Top with layers of beef,
  cheese and sauerkraut. Fold the remaining half of dough over the meat
  mixture. Pinch edges together to seal. Cut small slits in dough to vent
  Baste with 1 egg white and sprinkle with poppy seeds. Bake at 400 degrees
  for 25 minutes or until lightly browned. Serve immediately; refrigerate
  leftovers. Yield: 6-8 servings.
  
  SOURCE: *Armetta Keeney, Carlisle, IA, Country Magazine, Feb./Mar.93 POSTED
  BY: Jim Bodle 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Chicken & Pasta Salad
 Categories: Salads, Chicken
   Servings:  4
 
      8 oz Tricolor rotini                     1 md Green pepper, chopped
      4    Boneless, skinless chicken          1 md Red pepper, chopped
           Breast,halves                     1/2    Bunch fresh broccoli
      2 tb Soy sauce, divided                  1 ts Mrs. Dash
      1    Oil                                 8 oz Lo-cal Italian dressing,
      1 md Onion, chopped                           Store bought or homemade
 
  1.  Cook pasta according to directions, chill in ice water, drain.
  
  2.  Blanch broccoli in boiling water, chill in ice water, drain.
  
  3.  Use 1/2 soy sauce to season the chicken, heat oil in no stick pan,
      brown chicken, and reduce heat and finish cooking.  Don't overcook!
  
  4.  Slice chicken into 1" strips, turn and cut into 1/4" pieces, place
      into bowl with other ingredients except dressing and soy sauce.
  
  5.  Mix remainder of soy sauce into dressing and pour over pasta, chicken,
      and vegetables.  Toss gently and serve immediately.
  
  You maight like to leave the pasta, chicken, broccoli un-chilled and serve
  it semi-warm.
  
  Posted by Mike Hackmann 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SOURDOUGH STARTER
 Categories: Breads
   Servings:  4
 
      2 c  Flour                             1/4 c  Sugar
      2 c  Water                               1 c  Milk
      1    Yeast                               1 c  Flour
 
  SOURDOUGH STARTER Combine flour, yeast and water. Let stand in a warm place
  at least 12 hours. Add: sugar, milk, and flour. Mix thouroughly. Set in
  refridgerator until ready to use in recipe. After taking batter for use in
  recipes "feed" the remaining batter with the same amounts of sugar, milk,
  and flour stated above.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SOUR DOUGH BREAD
 Categories: Breads
   Servings:  4
 
      2 c  Batter                            1/4 c  Melted shortening
      2 tb Sugar                               3 ts Baking powder
    1/8 ts Soda                                1 ts Salt
 
  SOUR DOUGH BREAD Pour 2 c. batter into depression in a quantity of flour.
  Add melted shortening, soda dissolved in small amount of water, sugar and
  salt. Mix until you form a ball you can handle. Knead just the flour the
  dough will hold. Grease well. Set aside to raise double. Cut, place in
  greased pan.  Brush with milk.  Set aside to raise double - 1/2 hour. Bake
  at 400 degrees F.  35 to 45 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Sourdough, Pt. 2
 Categories: Breads
   Servings:  4
 
      3 c  Unbleached all-purpose              2 c  Hot (120F to 130F) water
           Flour, divided                      1 c  Lukewarm (100F) water
      1 ts Active dry yeast                         SOURDOUGH STARTER
 
  Yield : Approximately 4 cups Difficulty: (one chocolate kiss, or easy)
  Prepartion: 10 minutes Allow at least 4 days for the starter to ferment
  before using. "Day 1: 1. In a medium bowl, stir together 2 cups of the
  flour and yeast.  Make a well in the middle of the flour/yeast mixture and
  whisk in the hot water. Continue stirring until the mixture is blended but
  not completely smooth. It is not necessary to smooth out all the lumps;
  they will dissolve as the mixture start to ferment. Cover the bowl with a
  clean towel and let the mixture sit at room temperature. Over the next 24
  hours the mixture will rise, become very bubbly and then start to recede.
  
  "Days 2 and 3: 2. Stir the mixture twice, once in the morning and once in
  the evening to invigorate the yeast and to expel the alcohol. Towards the
  end of the second day the mixture will start to thin and the surface of the
  starter will be covered with lots of tiny air bubbles. By the evening of
  the third day a thin layer of yellow-brown liquid may form on the surface
  of the starter. It is simply the alcohol given off by the yeast cells as
  they feed on the carbohydrates in the flour and multiply. Refresh the
  starter by stirring in the cup of lukewarm water (100F) and the remaining
  cup of flour. Stir until blended, but do not worry about any small lumps.
  
  "Day 4: 3. The starter is now ready to use, or it may be poured into a
  sterilzed 2 quart glass or ceramic covered crock or casserole, or a flass
  jar with a non-metal lid and refrigerated.
 
MMMMM
 
