---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cinnamon Bread Pudding with Whiskey Sauce
 Categories: Low-cal, Desserts, Breads, Sauces
      Yield: 8 servings
 
-------------------------------BREAD PUDDING-------------------------------
      5 c  Cinnamon bread pieces (1")          2    Egg whites
    1/4 c  Raisins or dried currants         3/4 c  Sugar
      2    Eggs                            2 1/2 c  Hot skim milk

-------------------------------WHISKEY SAUCE-------------------------------
      1 c  Sugar                             1/4 c  Whiskey
      1 c  Water                             1/4 c  Nonfat vanilla yogurt
 
  1. Preheat oven to 375F. Butter (or non-stick spray) a 13 x 9 x 2 (3 quart)
  baking dish.
  
  2. Combine bread cubes and raisins in buttered dish. In medium bowl,
  combine eggs, egg whites and 3/4 cup sugar; beat well. Add hot milk. Mix
  well. Pour mixture over bread and raisins; let stand 5 minutes.
  
  3. Stir gently and bake for 25-35 minutes or until liquid is absorbed.
  
  4. Meanwhile, in a small saucepan, combine 1 cup sugar and water; mix well.
  Bring to a boil and boil for 5 minutes. Remove from heat; stir in whiskey.
  Cool to lukewarm. Stir in yogurt.
  
  5. Serve warm bread pudding with warm sauce.
  
  TIP: To substitute for whiskey, use 1/4 cup water and 1 teaspoon brandy
  extract.
  
  Per serving: dietary exchanges.. 3 starches, 1 fruit, 1/2 fat Calories per
  serving: 330
  
  Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by:
  Linda Fields, Cyberealm BBS Watertown NY 1993 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cherry Cranberry Dessert Squares
 Categories: Desserts, Low-cal
      Yield: 12 servings
 
      1    Refrigerated pie crust              2 pk (3.4 oz) instant vanilla
      3 c  Fresh or frozen cranberries              -pudding & pie filling mix
      1 c  Sugar                               2 c  Skim milk
    1/4 c  Cornstarch                        1/2 ts Rum extract
    1/2 ts Cinnamon                            1 c  Frozen light whipped topping
    1/4 c  Water                                    -thawed
      1 cn 21 oz cherry pie filling       
 
  1. Heat oven to 425F. Microwave pie crust pouch on DEFROST for 20- 40
  seconds, or let stand at room temperature for 15-20 minutes. Remove crust
  from pouch. Unfold crust; peel off plastic sheets. Press pie crust in
  bottom only of 13x9 pan, cutting to fit. Press seams firmly to seal.
  
  2. Price crust generously with fork. Bake at 425F for 9-11 minutes, or
  until light golden brown. Cool.
  
  3. In medium nonstick saucepan, combine cranberries, sugar, corn- starch,
  and cinnamon; mix well. Stir in water; bring to a boil. Cook and stir over
  medium-high heat for about 5 minutes or until cranberries pop and sauce is
  very thick and translucent. Add cherry pie filling; mix well. Cover surface
  with plastic wrap and refrigerate until cool.
  
  4. In a medium bowl, combine pudding and milk. Stir in rum extract. Blend
  with a wire whisk until thickened. Spoon over baked crust. Top evenly with
  cranberry mixture and refrigerate 30-60 minutes, or until set. Serve with
  whipped topping.
  
  Per serving: 1 starch, 3 fruits, 1 fat Calories per serving: 310
  
  Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by
  Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple Crisp Ala Brigitte
 Categories: Desserts
      Yield: 6 servings
 
      4 c  Apples,tart,sliced,peeled           1 ts Cinnamon
    1/2 c  Water                             1/2 c  Butter
    3/4 c  Flour                             1/4 ts Salt
      1 c  Sugar or brown sugar                     Cream or whipped cream
 
  Butter a deep baking dish, put apples,water,flour,sugar and cinnamon in it.
  Mix with spoon and spread butter and salt over the apple mix. Bake at 350
  degrees F until the apples are tender and the crust brown,about 30
  minutes.Serve with cream or whipped cream From Fanny Farmers Boston
  Cookbook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple Pear Cake
 Categories: Cakes, Low-cal
      Yield: 12 servings
 
    1/4 c  Margarine                         1/2 ts Salt
    3/4 c  Packed light brown sugar            2 ts Ground cinnamon
      1    Egg                                 1 ts Ground nutmeg
  1 1/2 ts Vanilla                             2 sm Apples, chopped
  2 1/4 c  Flour                             3/4 oz Dried pears
  1 1/2 ts Baking powder                     3/4 c  Lowfat buttermilk *
    1/2 ts Baking soda                         1 tb Confectioners sugar
 
  * Or you can use 3/4 cup regular milk and 1 T vinegar to make sour milk.
  
  ====================================================================== =
  
  1. Preheat the oven to 375F. Spray a 9 1/2 inch tube pan with nonstick
  spray.
  
  2. In a large bowl, cream the margarine with the brown sugar. Beat in the
  egg and vanilla.
  
  3. In a medium bowl, combine the flour, baking powder, baking soda and
  salt. Stir to blend. Stir in the cinnamon and nutmeg.
  
  4. Finely chop the apples, and mince the dried pears.
  
  5. Alternately add the flour mixture and the milk to the butter-sugar
  mixture in three additions, beating just until the flour is no longer
  visible. Stir in the apples and pears.
  
  6. Scrape the batter into the tube pan and bake for 40 min., or until
  golden brown and tests clean.
  
  7. Cool in the pan on a rack for 10 minutes, then unmold the cake and cool
  completely. Dust cake with confectioners sugar just before serving.
  
  Serving size: one 2 1/4 inch wedge.
  
  Per serving: each provides 1 fat, 1 bread, 1/4 fruit, 60 optional cals.
  Calories per serving: 207
  
  Note: If you don't have any dried pears, you can substitute raisins are
  just as good!
  
  Source: Weight Watchers Smart Choice Recipe Collection 1993 Typed for you
  by: Linda Fields Cyberealm BBS Watertown, NY 1993 315-786-1120
  
  Source: Weight Watchers
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Eggnog Bread Pudding with Rum Sauce
 Categories: Breads, Desserts, Sauces
      Yield: 12 servings
 
-------------------------------BREAD PUDDING-------------------------------
      2 c  Skim milk                           2    Eggs
      1 ts Vanilla                            10 c  12 oz French bread cubes 1"
      1 c  Sugar                             2/3 c  Raisins
      1 ts Nutmeg                        

---------------------------------RUM SAUCE---------------------------------
      1 c  Firmly packed brown sugar           2 tb Margarine or butter
    1/2 c  Light corn syrup                  1/2 ts Vanilla
      2 tb Rum                            
 
  1. Heat oven to 350F. Spray a 13 x 9 x 3 (3 quart) baking dish with
  non-stick spray. Set aside.
  
  2. In a large bowl, combine all bread pudding ingredients except bread and
  raisins. Blend until smooth with a wire whisk. Fold in bread cubes and
  raisins. Pour into sprayed baking dish. Bake for 40-45 minutes or until
  knife inserted in center comes out clean.
  
  3. Meanwhile, in a small saucepan, combine all rum sauce ingredients. Cook
  over medium heat until mixture comes to a boil, stirring constantly. Boil 1
  minute. Remove from heat. Cool slightly. Serve over warm bread pudding.
  
  Makes 12-16 servings.
  
  Per serving: 1 starch, 2 fruits, 1 fat Calories per serving: 250
  
  Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by:
  Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pumpkin Cheese Tart
 Categories: Cheese/eggs, Desserts
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
    1/3 c  Rolled oats                         3 tb Margarine or butter melted
      1 c  Crushed gingersnaps (20)          1/4 ts Cinnamon

----------------------------CREAM CHEESE FILLING----------------------------
      2 pk 8 oz ea lofat cream cheese          1 tb Flour
    1/2 ts Vanilla                             1    Egg
    1/3 c  Sugar                               2 tb Skim milk

------------------------------PUMPKIN FILLING------------------------------
      1 c  Canned pumpkin                    1/2 ts Pumpkin pie spice
    1/3 c  Firmly packed brown sugar         1/4 c  Skim milk

-------------------------------CARAMEL SAUCE-------------------------------
    1/2 c  Firmly packed brown sugar           1 tb Margarine or butter
    1/4 c  Corn syrup                        1/4 ts Vanilla
      2 tb Water                          
 
  1. Heat oven to 375F. Spray a 10" tart pan with a removable bottom with
  non-stick spray. Set aside. In a small bowl, combine all crust ingredients
  (note, you may grind the rolled oats if you desire) and mix well. Press in
  bottom and up the sides of the spray-coated pan. Bake for 6 minutes or
  until set. Set aside.
  
  2. In a large bowl, combine all cream cheese filling ingredients. Beat at
  medium speed until smooth and creamy. Reserve 2/3 cup of cream cheese
  filling and set aside.
  
  3. In a small bowl, combine all pumpkin filling ingredients and mix well.
  Add to the remaining cream cheese filling batter and mix well. Spoon into
  partially baked crust. Spoon dollops of reserved cream cheese filling
  randomly over pumpkin filling. Using a table knife, swirl the mixtures to
  marbelize them. Bake at 375F for 25-30 minutes, or until set. Cool 10
  minutes. Remove sides of pan. Serve warm, or cool completely and
  refrigerate until serving time.
  
  4. Just before serving, in a small saucepan, combine all caramel sauce
  ingredients. Cook over medium heat until mixture comes to a boil. Boil 1
  minute, stirring constantly. Remove from heat. Serve over warm tart. Store
  in refrigerator.
  
  Makes 10-12 servings.
  
  Per serving: 2 starch, 1/2 fruit, 2 fat. Calories per serving: 290
  
  Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by:
  Linda Fields Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: French Potato Pancakes
 Categories: Vegetables, Cakes, Pancakes, French
      Yield: 4 servings
 
  1 1/2 c  Frzn hashbrown potatoes,                 -savory leaves
           -partially thawed or 1 1/2          1 ct 8 oz (1 c) frozen fat free
           -c grated potatoes                       -egg product, thawed (or
      1 c  Finely diced cooked turkey               2 eggs
    1/2 c  Sliced green onion                  2 tb Coarsely chopped ripe olives
      4 ts Lour                                1 ts Dijon mustard
      1 tb Parsley flakes                      4 ts Olive oil
    1/2 ts Dried chervil or summer        
 
  1. In a medium bowl, combine all ingredients except olive oil; mix well.
  
  2. In a large nonstick skillet, heat 1 tsp of the oil over medium- high
  heat until hot. Spoon 1/4 of the potato mixture into the skillet; spread
  slightly. Cook 4-5 min without stirring, until bottom is brown. Flip
  pancake and cook other side for 3-4 minutes or until brown and thoroughly
  cooked.
  
  3. Slide pancake onto serving platter and keep warm. Repeat with remaining
  oil and mixture. Garnish with additional parsley and green onion if
  desired.
  
  Per serving: 1 starch, 1 lean meat. Calories per serving: 210
  
  Source: Pillsbury Fast and Healthy Magazine Nov/Dec 1993 Typed for you by:
  Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mini Oreo Magical Pizza
 Categories: Cookies, Pizza
      Yield: 8 servings
 
      1 pk 7.5 oz Mini Oreo Cookies          1/3 c  Choppped walnuts
      1 pk 16 oz brownie mix                 1/3 c  Candy coated peanut butter
      1 c  Miniature marshmallows                   -candies
 
  1. Reserve 20 cookies. Prepare brownie mix according to package directions.
  Stir in remaining cookies. Spread batter in a greased 12" pizza pan. Bake
  at 350F for 18-20 minutes or until done.
  
  2. Sprinkle marshmallows over the top of the hot brownie; bake for 3-5
  minutes more or until marshmallows are lightly browned. Sprinkle with nuts,
  candies and remaining cookies, pressing lightly into the softened
  marshmallows. Cool slightly on wire rack. Cut into wedges; serve warm or
  cool.
  
  Source: Mini Oreo (r) Bite Size Chocolate Sandwich Cookies box Typed for
  you by: Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: French Country Potato Salad with Turkey
 Categories: Salads, Poultry, French
      Yield: 3 servings
 
      1 pk 9 oz frozen french cut green             -strips (3/4 cup)
           -beans                              3 tb Chopped fresh parsley
      1 lg Baking potato (about 1/2 lb)        1 ts Dried basil
           -cut into 2 1/2x1/2x1/2 inch      1/2 ts Dried sage
           -strips                           1/4 ts Chicken flavour boullion
      1 c  Water                               3 tb Prepared lowcal Italian
      4 oz Cooked turkey breast, cut                -salad dressing
           -into 2 1/2x1/2x1/2 inch       
 
  1. Cook green beans according to directions; drain.
  
  2. In a large non-stick skillet, combine the potato strips and 3/4 cup of
  the water. Cover and cook over medium heat for 8-10 minutes, or until
  tender. Add remaining 1/4 cup water, turkey, parsley, basil,sage, and
  bouillion; cook until thoroughly heater. Stir in cooked green beans. Place
  on serving platter and drizzle with salad dressing. Serve immediately.
  
  Makes: 3- 1 1/4 cup servings. Per serving: 1 starch, 1 1/2 lean meat Each
  serving contains: 150 calories
  
  Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by:
  Linda Fields, Cyberealm BBS, Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chocolate Date Truffles
 Categories: Chocolate, Cookies
      Yield: 5 dozen
 
      1 pk 11.5 oz Milk Chocolate chips      1/2 ts Almond extract
      1 c  Crushed vanilla wafers              1 pk 8 oz chopped dates (1 1/2 c)
    1/2 c  Powdered sugar                           Powdered sugar, colored
    1/2 c  Lowfat vanilla yogurt                    -candies, or sprinkles
 
  1.  In a medium saucepan over very low heat, melt chocolate chips, stirring
  constantly. Remove from heat. Stir in vanilla wafers, 1/2 cup powdered
  sugar, yogurt, and almond extract; blend well. Stir in dates. Refrigerate
  10 minutes for easier handling.
  
  2. Form mixture into 1/2 to 1 inch balls. Roll in powdered sugar, and place
  in a single layer in a large shallow container. Store covered in
  refrigerator.
  
  TIP: One 10 oz package of vanilla milk chips can be substituted for the
  chocolate chips. Substitute 1/2 tsp. rum extract for the almond extract and
  6 oz pkg. dried apricots, chopped for the dates. Prepare as directed above.
  
  Per serving: 1/2 fruit, 1/2 fat Each serving contains: 1 candy = 50
  calories Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed
  for you by: Linda Fields, Cyberealm BBS, Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Praline Sauce
 Categories: Toppings, Sauces
      Yield: 1 servings
 
    1/4 c  Packed dark brown sugar             1 ts Low cal margarine
      1 tb Cornstarch                          1 ts Vanilla
      1 c  Skim milk                           3 tb Chopped pecans, toasted
 
  Combine sugar, cornstarch and milk in a saucepan. Cook over medium heat
  stirring constantly until mixture thickens and comes to a boil. Cook an
  additional 2 minutes, stirring constantly. Add margarine, vanilla, and
  pecans. Stir until margarine melts. Serve warm.
  
  Source and typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY
  315-786-1120 Originally posted on Cyberealm BBS 7/9/92
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fresh Pineapple Slaw
 Categories: Salads
      Yield: 6 servings
 
      2 c  Chopped fresh pineapple             3 tb Unsweetened pineapple juice
      1 md Carrot, shredded                    1 tb Honey
      1 md Green pepper, julienned             1 ts Oil
      3 tb White wine vinegar                  2 oz Crumbled blue cheese
 
  1. Combine pineapple, carrot, and green pepper in a medium bowl, toss
  gently. Combine vinegar, and the next 3 ingredients and stir well with a
  wire whisk. Pour over pineapple mixture and toss. Cover and chill 1 hour.
  Top with blue cheese just before serving.
  
  Per serving (1/2 cup) - 90 cal.
  
  Typed and created for you by: Linda Field, Cyberealm BBS, Watertown NY
  315-786-1120 originally posted in Cyberealm BBS 7/9/92
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fred Goslin's Pumpkin Nut Bread
 Categories: Breads
      Yield: 1 servings
 
      2 c  Flour                               1 c  Libby's pumpkin
      2 ts Baking powder                       1 c  Sugar
    1/2 ts Baking soda                       1/2 c  Milk
      1 ts Salt                                2 lg Eggs beaten slightly
      1 ts Ground cinnamon                     1 c  Chopped nuts
    1/2 ts Ground nutmeg                     1/4 c  Butter
 
  Preheat oven to 350 deg.
  
  Sift together flour,bkng powder, bking sda, salt, cinnamon, & nutmeg
  
  In another bowl combine Pumpkin, sugar, milk and eggs.
  
  add dry Ingred. and butter mixing untill just moistened.
  
  Stir in nuts an spoon into well greased and floured 9x5 loaf pan
  
  Bake 65 min or untill wooden pick comes out clean...
  
  Cool 10 min before serving...
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pumpkin Cake
 Categories: Cakes
      Yield: 1 servings
 
      1    Package(18.25)spice cake mix        1    Envelope (1.25oz)
  1 1/2 c  Libby's Pumpkin pie mix                  Whipped topping mix
      4    Med. eggs                      
 
  Preheat oven to 350 deg.
  
  In a large mixing bowl combine cake mix, pumpkin pie mix, and 2 eggs.. Mix
  at LOW speed untill moistened then at med. speed adding remainder eggs and
  topping mix Mix at low speed untill moistened then at med. speed for 3 min.
  Pour into greased and floured cake pans and... Bake 45 to 50 min OR untill
  wooden pick comes out clean Cool 15 min... remove from pan(s) and cool
  completely Frost with your favorite frosting or creamy butter frsting.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ginger-Snappy Pumpkin Pie
 Categories: Desserts
      Yield: 1 servings
 
     20    Ginger snap cookies                 2 c  Whipped topping
      1    Can libby's pumpkin pie mix       1/4 c  Crush peanut brittle
 
  Cover bottom and sides of greased 9in pie pan with whole gingersnap cookies
  and place in freezer. In a mixing bowl gently stir togeather the pumpkin
  and whipped topping untill thoroughly combined. Pour over frozen cookie
  shell and sprinkle with peanut brittle Freeze 4 hours or over night Remove
  from freezer 30 to 40 min before serving... top with wipped cream and
  cinnamon
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Honey-Wheat Pumpkin Muffins
 Categories: Appetizers
      Yield: 18 servings
 
      1 c  Libby's solid pac Pumpkin           1 c  Whole wheat flour
      1 c  Milk                                1 c  All purpose flour
    1/4 c  Melted butter                     1/2 c  Sugar
    1/4 c  Honey                             1/4 ts Salt
      1    Egg slightly beaten               1/2 c  Chopped walnuts
 
  Preheat oven to 400... Combine pumpkin, milk, butter, honey, and egg
  mixing well... Combine flours, sugar, baking powder, salt an nuts then add
  to pumpkin mix until just moistened... Spoon into greased medium sized
  muffin pans, filling each cup half full and bake 15 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pumpkin Eaters Doughnuts From Fred Goslin
 Categories: Appetizers, Desserts
      Yield: 18 servings
 
      2 tb Shortening                      2 3/4 c  Flour
    3/4 c  Sugar                               2 ts Baking powder
      2    Eggs                                1 ts Pumpkin pie spice
      1 c  Libby's solid pac pumpkin         1/2 ts Salt
      1 c  Shredded bran cereal                     Oil
 
  In a large bowl cream shortening and sugar untill light and fluffy.
  
  Add eggs, one at a time mixing well after each addition. Add Pumpkin and
  cereal, mixing well... Let stand 2 min. Sift flour, baking powder, spice
  and salt together then stir into pumpkin mixture, half at a time...
  
  Cover, chill for 1 hour or until dough is stiff enough to handle. on
  lightly floured surface, roll out dough to 1/2 in. thickness and cut with 2
  1/2 in doughnut cutter.
  
  Deep fry in large pan with 2 in of oil at 375. Fry a few at a time about 1
  min per side or until thoroughly cooked and golden brown.
  
  Drain on paper towel on wire rack. Repeat with the trimmings to use all of
  the dough. Dip cooled doughnuts in cinnamon sugar or powdered sugar if
  desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Libby's Famous Pumpkin Pie From Fred Goslin
 Categories: Desserts
      Yield: 1 servings
 
      2    Eggs slightly beaten              1/2 ts Grnd ginger
      1    16oz can Libby's pumpkin          3/4 ts Grnd cloves
    3/4 c  Sugar                               1    Can evaporated milk
    1/2 ts Salt                                1    9 " pie shell
      1 ts Grnd Cinnamon                  
 
  Preheat oven to 425.
  
  Combine filling ingredients in order given and pour into pie shell and bake
  15 min. Reduce heat to 350F and bake 45 more minutes or until knife
  inserted near center comes out clean.
  
  Cool, garnish if desired... don't forget the whipped cream or Vanilla ice
  cream
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Velveeta Salsa Dip
 Categories: Sauces, Appetizers, Salsa
      Yield: 3 cups
 
      1 lb Velveeta Cheese spread,             1 pk Picante or Salsa Sauce
           -cubed (can use light)              2 tb Cilantro (optional)
 
  1. Place brick of velveeta and jar of picante sauce in a slow cooker or
  crock pot, and turn on high stirring occasionally until melted and blended.
  Stir in cilantro when melted.
  
  2. Serve with tortilla chips.
  
  Note: You can substitute two cans of chopped tomatoes and chiles for the
  salsa, or add one can of tomatoes and chiles. Play around with this, and
  you might even add a little Louisana hot sauce!
  
  Source: Mike Perry, Cyberealm BBS (and Velveeta box) Typed for you by:
  Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Excellent Holiday Fruitcake
 Categories: Cakes
      Yield: 16 servings
 
      1 lb Raisins                           1/2 ts Allspice
  1 1/3 c  Water                               1 ts Cinnamon
  1 1/2 c  Sugar                               1 ts Baking soda
    1/4 c  Shortening                          1 ts Baking powder
  2 1/2 c  Flour                               1 ts Salt
      1 ts Salt                              1/2 c  Chopped walnuts
    1/2 ts Cloves, ground                      1 lb Holiday fruit
    1/2 ts Nutmeg, ground                      2    Eggs
 
  1. In a medium sized saucepan, combine the sugar, raisins and water, and
  bring to a boil. Boil for 5 minutes. (Note, you may substitute 3/4 cup
  light brown sugar and 3/4 cup granulated sugar; you may also substitute 1
  cup of water and 1/3 cup light rum).
  
  2. Meanwhile, while the raisin mixture is boiling, add 1/4 cup short-
  ening.
  
  3. In a large mixing bowl, combine flour, spices, soda and powder. Mix
  well, and add the holiday fruit and nuts.
  
  4. In a small bowl, beat the eggs well. When the raisin mixture has boiled
  for 5 minutes, QUICKLY add the egg mixture to the raisin mixture and then
  QUICKLY add all to the flour mixture and blend well.
  
  5. Pour into a lightly greased tube pan and bake at 300F for 1 1/2 hours.
  
  6. Cool completely.
  
  Source: Linda Fields, Cyberealm BBS Watertown NY Typed for you by: Linda
  Fields, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tea Loaf
 Categories: Cakes, Ethnic
      Yield: 1 loaf
 
     12 fl Cold Tea                           10 oz Self-rising flour
      6 oz Raisins                             7 oz Soft brown sugar
      6 oz Sultanas                            1    Egg
 
  1. Steep fruit and sugar in cold tea ovrnight. Add egg and flour.
  
  2. Put in a 1 lb. loaf tin and cook for 1 hour 45 minutes at 350F or gas
  mark 4.
  
  Source: Mary Killen, Clough, Downpatrick Co. Down, N. Ireland 1993 (My
  husband's 84 year old Aunt) Typed for you by: Linda Fields, Cyberealm BBS
  Watertown, NY 315-785-8098 or 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Irish Shortbread
 Categories: Breads, Irish
      Yield: 1 loaf
 
      8 oz Butter                              8 oz Plain flour
      4 oz Caster sugar                        2 oz Cornflour
 
  1. Cream butter and sugar. Add flour and cornflour. Cut into squares or
  into rounds and bake in a slow oven until done.
  
  Source: Mary Killen, Clough, Downpatrick, Co. Down, N. Ireland Typed for
  you by: Linda Fields, Cyberealm BBS, Watertown, NY 315-785-8098 or 786-1120
  1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pineapple Delights
 Categories: Ethnic
      Yield: 12 servings
 
--------------------------------BASIC RECIPE--------------------------------
      8 oz Digestive biscuits                  1 oz Sugar
      4 oz Butter                        

--------------------------------BUTTER ICING--------------------------------
      4 oz Butter                              6 oz Icing sugar

----------------------------------TOPPING----------------------------------
      1 cn Drained crushed pineapple         1/2 pt Whipped fresh cream
 
  1. Melt butter and add to crushed biscuits and sugar. Press into swiss roll
  tin and put in the refrigerator for 1/2 hour.
  
  2. Beat together the butter icing ingredients, and spread onto the top of
  the biscuits.
  
  3. Drain the pineapple and spread ontop of the iced biscuits, and cover the
  pineapple with fresh whipped cream.
  
  4. Cut into squares.
  
  Source: Mary Killen, Clough, Downpatrick Co. Down, N. Ireland Typed for you
  by: Linda Fields, Cyberealm BBS Watertown NY 1993 315-785-8098 or 786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Wellesley Fudge Cake
 Categories: Cakes
      Yield: 12 servings
 
------------------------------------CAKE------------------------------------
      4    Squares Bakers' unsweetened       1/4 ts Salt
           -chocolate                        1/2 c  (1 stick) butter, softened
    1/2 c  Water                               3    Eggs
  1 3/4 c  Sugar, divided                    3/4 c  Cmilk
  1 2/3 c  Flour                               1 ts Vanilla
      1 ts Baking soda                         1 c  Chopped Diamond walnuts

----------------------------------FROSTING----------------------------------
      4    Squares Bakers' Unsweetened         4 c  Confectioners sugar
           -chocolate                        1/2 c  Milk
      2 tb Margarine or butter                 1 ts Vanilla
 
  For the Cake:
  
  1. Heat oven to 350F. Microwave chocolate, water and 1/2 cup of the sugar
  in a microwave-safe bowl on high 1-2 minutes or until chocolate is almost
  melted, stirring halfway through the heating time. Remove and stir until
  completely melted. Cool to lukewarm.
  
  2. Mix flour, baking soda and salt; set aside. Beat margarine or butter and
  the remaining sugar in a large bowl until light and fluffy. One at a time,
  add eggs, beating well after each addition. Add flour mixture alternately
  with milk, beating after each addition until smooth. Stir in chocolate
  mixture and vanilla. Pour into 2 greased and floured 9 inch round layer
  pans.
  
  3. Bake for 30-35 minutes or until cake springs back to the touch. Cool in
  pans 10 minutes. Remove from pans to cool on a wire rack. Frost and
  sprinkle walnuts around the top edge of the cake.
  
  For the Frosting:
  
  Microwave the chocolate and margarine or butter in a large microwave- safe
  bowl on high for 1-2 minutes or until margarine is melted. Stir chocolate
  until completely melted. Stir in confectioners sugar, milk and vanilla and
  blend until smooth. Let stand, if necessary, until of spreading
  consistency, stirring occasionally. Spread quickly. (Add an additional 2-3
  tsps. of milk if frosting becomes too thick) Makes about 2 1/2 cups
  frosting.
  
  Source:  Holiday Desserts From Jello, Baker's and Diamond Typed for you by:
  Linda Fields, Cyberealm BBS Watertown NY 1993 315-785-8098 or 786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: English Orange Trifle
 Categories: Desserts, Londontowne
      Yield: 12 servings
 
      1 pk Pillsbury Date or Cranberry              -Quick Bread Mix

-------------------------------TRIFLE MIXTURE-------------------------------
    1/4    To 1/2 cup orange-flavored          1 tb Grated orange peel
           -liqueur or orange juice            1 c  Whipping cream, whipped
      1 pk (3.5 oz) vanilla pudding &          1    Jar (12 oz) (1 1/2 cups)
           -pie filling (Not instant)               -orange marmalade or peach
      2 c  Milk                                     -preserves

----------------------------------FROSTING----------------------------------
      1 c  Whipping cream                      1 tb Powdered sugar
 
  1. Heat oven to 350F. Grease and flour bottom only of 8 x 4 or 9 x 5 loaf
  pan. Prepare and bake quick bread mix according to direc- tions and cool
  completely.
  
  2. Cut bread into 1 inch squares; place in a shallow baking dish, and
  drizzle with orange liqueur or orange juice. Cover; let stand for about 2
  hours. Meanwhile, in a medium saucepan, combing the pud- ding, milk and
  orange peel. Bring to a boil over medium heat, stirring constantly. Boil 1
  minute, remove from heat. Cover surface with plastic wrap, and cool 1 hour.
  Fold whipped cream into cooled pudding.
  
  3. Line 2 or 2.5 quart bowl with plastic wrap. Spread 1 cup of the pudding
  mixture in the bottom of the bowl. Add 1/3 of the bread squares; spread
  with 1/3 of the marmalade mixture and 1 cup of the pudding mixture.
  Starting with the bread squares, repeat layers 2 more times. Cover with
  plastic wrap and refrigerate at least 4 hours or preferably overnight.
  
  4. Unmold trifle onto a serving plate. In a small bowl, beat 1 cup whipping
  cream until soft peaks form. Add the powdered sugar. Beat until stiff peaks
  form. Frost trifle. Garnish as desired. Refrigerate.
  
  (Typist's note: To reduce the calories, you could use low calorie instant
  pudding, low calorie nonfat nondairy whipped topping, low calorie
  marmalade, and use orange juice and not liqueur.)
  
  Source: Better Homes and Gardens Magazine, Nov/Dec 1993 Typed for you by:
  Linda Fields, Cyberealm BBS, Watertown NY 1993 315-785-8098 or 786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Holiday Eggnog Pie From Brigitte Sealing
 Categories: Pies
      Yield: 6 servings
 
      2 pk 4 Serving size Vanilla            1/8 ts Ground nutmeg
           Pudding and Piefilling              1    9 inch Baked Pieshell
      2 c  Eggnog                                   Coolwhip to taste
  1 1/4 c  Milk                                1 tb Rum is desired
 
  Combine puddingmix,eggnog,milk and nutmeg in pan. Cook and stir over medium
  heat until mixture comes to a full boil; remove from heat; add rum if
  desired and cool 5 minutes, stirring twice. Pour into pieshell. Cover
  surface with plastic wrap. Chill at least 3 hours. Garnish with coolwhip
  and pecans or other nuts or just a little nutmeg sprinkled on coolwhip.
  Typed for you by: Brigitte Sealing, Cyberealm BBS, Watertown NY
  315-785-8098 or 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pumkin-Lemon Creme Pie
 Categories: Pies
      Yield: 6 servings
 
      2    Eggs,slightly beaten                1    9 inch Pieshell
      1 cn Pumkin (16 oz)                           SOUR CREAM LAYER
    2/3 c  Sugar                               1 c  Sour Cream
      1 ts Cinnamon                            2 tb Brown Sugar
    1/2 ts Salt                                1 tb Lemon Juice
    1/2 ts Ginger                                   Grated Peel of 1 Lemon
  1 1/3 c  Half-and Half                     1/4 c  Pecans chopped
 
  Mix first seven ingriedients together. Pour mixture into pieshell. Bake at
  425 dehrees F for 15 minutes. Reduce heat to 350 degrees F. Continue baking
  about 45 minutes,or until pick comes out clean. Cool 20 minutes. Blend
  together sour cream,brown sugar,lemon juice and lemon peel. Spread this
  mixture evenly over the pie. Bake 10 more minutes. Sprinkle top with
  chopped pecans. Serve warm or cold
  
  Typed for you by: Brigitte Sealing, Cyberealm BBS, Watertown NY
  315-785-8098 or 786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Melba Cheesecake Pie
 Categories: Pies
      Yield: 6 servings
 
    1/4 c  Butter                            1/3 c  Sugar
  1 1/4 c  Graham cracker crumbs             1/2 c  Sour Cream
      2 tb Sugar                               1    Egg
      1 cn 16 oz Sliced Peaches,drained      1/2 ts Almond Extract
      1 pk Cream cheese 8 oz                 1/3 c  Raspberry Jam
 
  Microwave butter in pieplate,covered,for 1/2-1 minute on HIGH or until
  melted. Mix in crumbs and 2 tablespoons sugar;press onto bottom and sides
  of pie plate. Microwave on High for 1 1/2 to 2 minutes or until hot.
  Arrange peaches in crust. Microwave cheese in glass bowl 1 minute on
  MEDIUM,or until soft.Blend in remainding ingridients,except jam;pour over
  peaches. Microwave at High 3 1/2 -4 1/2 minutes or until edges are
  set,rotating once. Cool. Spoon jam on pie. or until soft.
  
  Typed for you by: Brigitte Sealing, Cyberealm BBS, Watertown, NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Better Than Sex Pie
 Categories: Pies
      Yield: 6 servings
 
      1 c  Flour                               1 pk 8 oz Cream Cheese
      1 c  Butter                              1 pk 3 oz Cream Cheese
      2 tb Sugar                               1 c  Coolwhip
    1/2 c  Nuts,chopped                        3 pk Instant Vanillapudding
      1 c  Powdered Sugar                  4 1/2 c  Milk
 
  Mix flour,sugar and butter and beat until smooth and creamy. Fill into 9 X
  13 inch piepan. Bake at 350 degrees F until brown, about 10 minutes. Cool
  real good.Spread coolwhip into cool crust. Soften cheese and mix with
  pudding and milk. Mix well. Let cool until real cool. Top with more
  coolwhip and the chopped nuts.
  
  Typed for you by: Brigitte Sealing, Cyberealm BBS, Watertown NY
  315-785-8098 or 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Gefllter Braten
 Categories: Meats
      Yield: 6 servings
 
  2 1/4 lb Beef, boneless & lean           1 3/4 oz Butter
      4    Hardboiled eggs                     1    Onion
  3 1/2 oz Canadian bacon                      1    Carrot
           Salt to taste                       1 tb Flour
      2 tb Mustard, spicy                    1/2 c  Sour cream
 
  1. Wash and dry meat; cut a deep pocket in one side. Fill the pocket with
  the cubed bacon and the sliced and topped with mustard egg slices. Put the
  eggs together as good as you can. Sew up the pocket with cooking thread.
  Rub the meat with salt and a little more mustard.
  
  2. In the bottom of a big, heavy skillet, melt the butter and add the meat
  and the onion and carrot. Fry the meat shortly on all sides and then add a
  cup of water and let it all simmer for about 2 hours. If necessary, add
  more water. Stir in flour and a little water and stir into a gravy. Let it
  cook for 10 more min. Strain the gravy and serve the meat sliced on a
  platter with the onion and carrot. Serve with wide noodles or mashed
  potatoes and more carrots or peas.
  
  Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by
  Linda Fields, Sysop, Cyberealm BBS, Watertown NY 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Marillen Knoedel
 Categories: Desserts
      Yield: 6 servings
 
  1 3/4 lb Potatoes                            1 pn Nutmeg
    1/3 lb Flour                              27 oz Apricots, fresh
  1 1/3 oz Cream of wheat                      3 oz Butter
      2    Eggs                                     Cinnamon sugar
     12 oz Butter                                   Sugar cubes
      1 ts Salt                           
 
  1. On the day before, cook and peel and grate the potatoes. Mix in the
  flour, cream of wheat, eggs butter, salt and nutmeg. Knead well and roll
  out on a well floured board, about 1 cm thick and cut into 3 x 3 inch
  squares. Wash the apricots and remove the stones. Put a cube of sugar in
  place of the stone, put the apricot back together and place in the middle
  of the square. Fold the dough over and with well-floured hands knead it
  into a dumpling.
  
  2. Finish all squares the same way. Bring a pot of water to a boil (with a
  pinch of salt) and slide in the dumplings and let them simmer (don't let
  them get stuck on the bottom) for about 6-8 minutes. Shake the pot gently
  so they don't get stuck. They are done when they drop to the bottom. Serve
  them hot ripped open at once with cinnamon sugar on top.
  
  From: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by Linda
  Fields, Sysop, Cyberealm BBS Watertown NY 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Charley Brenon Iii's Swedish Apple Pie
 Categories: Desserts, Swedish
      Yield: 6 servings
 
      1    Egg, well beaten                    1 ts Baking powder
    3/4 c  Sugar                               1 c  Chopped apples
    1/2 c  Flour                             1/2 c  Chopped nuts
 
  Mix the stuff together and spread it into an 8 x 8 x 2 greased pan. Bake
  for 30 minutes at 350F. Sprinkle with confectioners sugar when done (if
  desired).
  
  Source: Charley Brenon III, Cyberealm BBS Watertown, NY Typed for you by:
  Linda Fields, Sysop, Cyberealm BBS Watertown NY 1993
  
  (PS = These are great!!)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: George Fassett's Cheesecake Cupcakes
 Categories: Cheesecakes
      Yield: 16 servings
 
      3 pk 8 oz Cream Cheese                   3    Eggs
      1 c  Sugar                               1 c  Sour cream
      1 tb Vanilla                                  Custard Cups
 
  1. Leave cream cheese out to soften. Beat until smooth with sugar and
  vanilla. Add eggs, one at a time, beating on high. Fold in sour cream.
  
  2. Will make more than what a 9" graham cracker crust will hold, so fill it
  to the brim, and then bake the remainder in custard cup(s). Bake at 350F
  for 30-35 minutes, or until crust is golden brown and toothpick comes out
  clean.
  
  Source: George Fassett, Cyberealm BBS, Watertown, NY Typed for you by Linda
  Fields, Cyberealm BBS Watertown NY 1993 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Creamy Coconut Cake
 Categories: Cakes
      Yield: 10 servings
 
--------------------------------FOR THE CAKE--------------------------------
  2 1/2 c  All purpose flour               2 1/2 ts Baking powder
    1/2 ts Salt                                1 c  Butter, softened
      2 c  Granulated sugar                    4    Eggs
      1 c  Milk                                1 ts Vanilla

------------------------------FOR THE FILLING------------------------------
      8 oz Whipped cream, stiff              1/2 c  Coconut
    1/4 c  Confectioners sugar                 1 ts Vanilla
    1/2 c  Chopped walnuts               

------------------------------FOR THE FROSTING------------------------------
      2 pk 3 oz ea cream cheese, soft          4 c  Confectioners sugar
      2 tb Butter, softened                    1 c  Chopped walnuts
      2 ts Vanilla                             1 pk 8 oz coconut
 
  1. Preheat oven to 350F. Grease (and flour if you wish) 3 nine (9") inch
  round pans. Mix flour with baking powder and 1/2 ts salt. In a large bowl,
  mixed at high speed beat the butter and 2 cups of sugar until light. Add 4
  eggs, one at a time, and beat after each time you add one.
  
  2. Continue beating, occasionally scraping bowl with rubber scraper, until
  fluffy - about 2 minutes. At low speed, beat in flour mixture, in fourths
  alternating with milk (in thirds) beginning and ending with the flour mix.
  Add vanilla. Beat until just smooth, about 1 min.
  
  3. Pour into prepared pans, and bake for 25-30 min., or until sur- face
  springs back when lightly touched. Cool pans on wire racks 10 minutes.
  Remove from pans and cool thoroughly.
  
  4. Prepare the filling: simply whip the cream, adding the sugar and
  vanilla, and keep cool until the cake has cooled completely.
  
  5. Make the frosting: cream the cream cheese and sugar together, (both
  should be soft), then add the sugar and vanilla. You might need to add a
  little milk to make it to the consistency you like.
  
  6. When everything is cool and ready, place a layer on the plate you will
  serve it from, top side down. Fill with whipped cream filling, and sprinkle
  with coconut and if you would like add chopped walnuts. Repeat with the
  second layer, and then place the top layer on. Frost the sides and the top.
  Cover the entire cake with coconut and if you wish, add chopped
  walnuts.Refrigerate to set the frosting.
  
  NOTE: I had to use skewers to hold the cake in place while I was frosting
  it, and it might be a good idea to use these to prevent the cake from
  sliding.
  
  Source: McCalls Cooking School Typed for you by: Linda Fields, Cyberealm
  BBS, Watertown, NY 1993 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple Crisp Ala Cyberealm
 Categories: Desserts
      Yield: 8 servings
 
      5 x  Apples, sliced and peeled           1 ts Cinnamon
      1 c  Brown Sugar                         1 ts Nutmeg
    3/4 c  Quaker Oats                         1 ea Stick Butter, softened
    3/4 c  Flour                             1/4 c  Apple Juice, or water
 
   Preheat oven to 375 deg F.
   Put half of the apples in a greased 9"x9" pan. Blend together remaining
  ingredients, except juice, and crumble half the flour mixture over the
  apples. Cover with remaining apples and flour mixture. Pour juice over top.
   Bake 35 minutes.
   Great with vanilla ice cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Death By Chocolate Ala Mr. Food
 Categories: Desserts, Chocolate
      Yield: 8 servings
 
      1 pk 19.8 oz fudge brownie mix           8    Chocolate-covered toffee
    1/2 c  Coffee liqueur                           -candy bars (like Heath or
      3 pk 3.5 oz each instant choco-               Skor)
           -late pudding (can use local        1 ct 12 oz frozen whipped topping
 
  1. Preheat oven according to brownie package directions. Bake according to
  directions, and let cool. When cool, prick holes in the tops of the
  brownies with a fork and pour the coffee liqueur into them. Let stand.
  
  2. Prepare the chocolate pudding according to directions. If you wish you
  can use the low calorie pudding mix (it tastes the same).Break the candy
  bars up into very small pieces with a food processor or a kitchen hammer.
  
  3. Break up half the brownies and place in the bottom of a large trifle
  dish or glass bowl. Cover with half the pudding, half the candy and then
  half the whipped topping. Repeat layers with remaining ingredients.
  
  Typists note: To cut the calories, you can use low calorie whipped top-
  ping, low calorie brownie mix, low calorie pudding and omit candy.
  
  Very very good and very very filling.
  
  Source:  The Mr. Food Cookbook, OOH it's so GOOD!! Typed for you by Linda
  Fields, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Old Fashioned Bread Pudding - From Lois Flack
 Categories: Desserts
      Yield: 6 servings
 
      2 c  Milk                              1/4 ts Salt
      4 c  Dry Bread, torn in pieces         1/2 c  Seeded Raisins
    1/4 c  Melted Butter                       1 ts Cinnamon
    1/2 c  Sugar                                    (Optional)
      2    Eggs, slightly beater                    Strawberries & whipped cream
 
  1. Butter a 1 1/2 qt. casserole dish and set aside.
  
  2. Heat milk to scalding and poor over bread.  Lightly mix, then allow to
  cool.
  
  3. Add remaining ingredients, stir well, and pour into casserole dish.
  
  4. Bake at 350F for 40 to 50 minutes, or until knife inserted into center
  comes out clean.
  
      Serve warm.  Even better when topped with fresh or frozen Strawberries
  and whipped cream!
  
  From the kitchen of Lois Flack - Cyberealm BBS, Watertown, NY. 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Peanut Butter Cookies Ala Lois
 Categories: Cookies
      Yield: 24 servings
 
    1/2 c  Shortening                          1 tb Milk
      1 c  Peanut Butter (Creamy)          1 1/4 c  Flour
    3/4 c  Granulated sugar                  3/4 ts Baking Soda
    1/2 c  Brown Sugar (firmly packed)       1/2 ts Baking Powder
      1 ts Vanilla                           1/4 ts Salt
      1    Egg                            
 
  1.  Heat oven to 375F.
  
  2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat
  with electric mixer at medium speed for one minute. Add egg and milk. Beat
  until well blended.
  
  3.  Combine flour, baking soda, baking powder, and salt and add to creamed
  mixture.  Mix well.
  
  4.  Drop rounded tablespoons of dough onto ungreased cookie sheet. Flatten
  in crisscross pattern with fork dipped in flour.  Bake fo 8 to 10 minutes.
  Cool 2 minutes then remove cookies from cookie sheet onto a cooling rack.
  
  Makes 2 dozen cookies.
  
  Source: Crisco
  
  Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Peppermint Swirl Refrigerator Cookies
 Categories: Cookies
      Yield: 10 servings
 
      1 c  Margarine or Butter,                3 c  Flour
           (softened)                        1/2 ts Baking soda
      1 c  Sugar                             1/4 ts Salt
      1    Egg                               1/2 ts Peppermint extract
      2 tb Milk                                4    (to 5) Drops red food color
      1 ts Vanilla                           1/4 c  Pink sugar
 
      In a large bowl, combine margarine, sugar, egg, milk, and vanilla; mix
  until light and fluffy.  Lightly spoon flour into measuring cup; level off.
  In medium bowl, combine flour, baking soda and salt. Add flour mixture to
  margarine mixture; mix well.  Place half of dough into a plastic bag or
  wrap in plastic.  To remaining half of dough, add peppermint extract and
  red food color; mix well. Place in plastic bag or wrap. Refrigerate both
  portions about 1 hour.
  
      Divide each portion of dough in half.  Roll 1 part white dough into a
  10x8-inch rectangle between 2 pieces of plastic wrap.  Set aside. Repeat
  with 1 part pink dough.  Remove top sheet of plastic wrap from both the
  pink and the white dough.  Place pink dough over white dough; remove
  plastic wrap from pink dough.  Trim edges, if desired. Starting at the
  10-inch edge, roll up dough jelly-roll fashion, removing plastic wrap from
  bottom as dough is rolled. Repeat with remaining dough to form second roll.
  
      Place 2 tablespoons of the pink sugar on separate sheet of plastic
  wrap.  Roll 1 roll of dough in pink sugar, pressing gently into dough.
  Repeat with second roll.  Wrap in plastic wrap; refrigerate 8 hours or up
  to 1 week.
  
      Heat oven to 375F.  Slice cookies 1/8 inch thick.  Place 1 inch apart
  on ungreased cookie sheets.  Bake for 5 to 7 minutes or until light golden
  brown.  Cool 1 minute; remove from cookie sheets.  Cool completely.
  
  Makes 10 dozen cookies
  
       *         *         *         *         *         *         *
  
                   Nutrition Information Per Serving: 1 Cookie
  
  Calories..........................35  Carbohydrates................4g
  Fat...............................2g  Cholesterol..................2mg
  Sodium..........................30mg  Potassium....................5mg
  Dietary Exchanges: 1/2 Fat
  
  Source: Classic Pillsbury Cookbook - Holiday December 1993
  
  Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Old Fashioned Scones
 Categories: Breads, Ethnic
      Yield: 12 servings
 
      3 c  Self-raising flour                  2 oz (60 g) Butter
      1 ts Salt                                1 c  Milk
      2 ts Sugar                          
 
  1. Set oven at 450F. Arrange shelf in oven in the top third of the oven.
  
  2. Sift the flour, salt, and sugar into a bowl, rub in the butter, add milk
  to make a soft dough. Knead lightly on floured surface, then pat into a
  rectangle about 3/4" thick. Cut into squares or rounds. Arrange on a
  lightly greased tray. Brush with milk to glaze. Bake for 12 - 15 minutes,
  or until well risen and golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Linguine Carbonara #1
 Categories: Italian
      Yield: 4 servings
 
      1 tb Salt                              1/2 c  Grated parmesan cheese
      1 tb Oil                                 4 lg Eggs, well beaten
      1 lb Dried or fresh linguine             1 tb Chopped fresh parsley
    1/2 c  Butter                         
 
  1. In a 6 qt saucepan, bring 4 qts of water to a boil. Add linguine, and
  return to a boil. Cook linguine 8-10 min. or until done to your taste.
  
  2. When linguine is drained and set aside prepare sauce. Place butter and
  parmesan cheese in a large skillet. Cook over medium heat stirring
  constantly with a wooden spoon until butter melts and is thoroughly
  combined with cheese.
  
  3. Reduce heat to low; add drained linguine. Toss to coat with butter and
  cheese mixture. Add eggs all at once and toss with wooden spoons until eggs
  are just cooked. Immediately remove from skillet. Transfer linguine to a
  warmed platter and sprinkle with parsley.
  
  Source: Christine Underwood, FIDO Cooking Conference Typed for you by:
  Linda Fields Cyberealm BBS Watertown NY 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Coconut Beer Batter Shrimp
 Categories: Appetizers, Fish/sea
      Yield: 8 servings
 
-------------------------------SEASONING MIX-------------------------------
      1 tb Cayenne pepper                  1 1/4 ts Garlic powder
  2 1/4 ts Salt                              3/4 ts Onion powder
  1 1/2 ts Sweet paprika                     3/4 ts Dried thyme
  1 1/2 ts Black pepper                      3/4 ts Dried oregano

-------------------------------FOR THE SHRIMP-------------------------------
      2    Eggs                                4    Dozen medium shrimp, peeled
  1 3/4 c  Flour                                    -and deveined, about 2 lbs.
    3/4 c  Beer                                     Vegetable oil for frying
      1 tb Baking powder                       3 c  Grated coconut (6 oz)
 
  1. Thoroughly combine the ingredients for the seasoning mix in a small bowl
  and set aside.
  
  2. Mix 1 1/4 cups of the flour, 2 tsps. of the seasoning mix, baking
  powder, eggs, and beer together in a bowl, breaking up all lumps until it
  is smooth.
  
  3. Combine the remaining flour with 1 1/2 tsps. of the seasoning mix and
  set aside. Place the coconut in a separate bowl.
  
  4. Sprinkle both sides of the shrimps with the remaining seasoning mix.
  Then hold shrimp by the tail, dredge in the flour mixture, shake off
  excess, dip each in batter and allow excess to drip off. Coat each shrimp
  with the coconut and place shrimp on a baking sheet.
  
  5. Heat deep fryer to 350. Drop each shrimp into the hot oil and cook until
  golden brown about 1/2 to 1 minute on each side. Do not crowd the fryer.
  
  6. Drain on paper towels and serve immediately. Wonderful with warm orange
  marmalade.
  
  Source: Suzzi Tiernan, FIDO Cooking conference Typed for you by Linda
  Fields, Cyberealm BBS Watertown NY 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Stuffed Fish Fillets
 Categories: Fish/sea, Low-cal
      Yield: 4 servings
 
      2 tb Reduced calorie margarine                -divided
    1/4 c  Chopped scallions                 1/2 ts Salt
    1/4 c  Chopped green peppers                    Dash each nutmeg & redpepper
      2    Slices white bread, crumbed         4    Red snapper or flounder
      1    Egg, beaten                              -fillets (5 oz each)
    1/3 c  Chopped fresh parsley,              1 tb Lemon  juice
 
  1. Preheat oven to 350F. In a 10 inch skillet, melt the margarine; remove 1
  tablespoon and set aside. Heat remaining margarine until bubbly and hot;
  add the scallions and bell pepper to skillet and saute over medium heat
  until vegetables are softened, about 3 min. Remove from heat and let cool
  slightly.
  
  2. Add the bread crumbs, egg, 1/4 cup parsley, and the seasonings to the
  vegetables and mix well until ingredients are moistened. Spoon 1/4 of the
  vegetable mixture over each fillet and roll fish to enclose. Transfer
  stuffed fillets, seam side down, to an 8 x 8 x 2 baking pan, spoon any
  remaining ingredients over them. Drizzle reserved margarine over fillets
  and sprinkle each with 1/2 tb. lemon juice. Bake until fish flakes easily
  when tested with a fork, 15-20 minutes. Serve sprinkled with remaining
  parsley.
  
  Source:  Weight Watchers New International Cookbook Posted by Fred Peters
  Typed for you by Linda Fields, Cyberealm BBS, Watertown NY 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Picadillo (Rice & Beef Hash/filling)
 Categories: Low-cal, Rice/grains
      Yield: 2 servings
 
      2 ts Olive oil                           1    Sliced canned jalapeno
      8 oz Cooked ground beef lean             2 tb Raisins
    1/4 c  Diced onions                        2    Large stuffed olives, sliced
    1/2    Garlic clove, minced                2    Pitted black olives, sliced
      1 md Tomato chopped and seeded         1/4 ts Each salt and pepper
      1 sm Apple, pared and chopped                 Dash each cinnamon & cloves
 
  1. In a 10" skillet heat oil over medium heat; add ground beef and cook,
  breaking up large pieces with a wooden spoon, until crumbly. Add onion and
  garlic and saute until softened, about 5 minutes. Stir in the remaining
  ingredients. Reduce heat to low and cook, stirring occasionally until
  flavors are well blended, about 20 minutes.
  
  2. Serve over rice or as a filling for burritos or tacos.
  
  Source: Weight Watchers International Cookbook From: Fred Peters Typed for
  you by: Linda Fields Cyberealm BBS Watertown, NY 1993 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Steak Rancheros
 Categories: Low-cal
      Yield: 2 servings
 
     10 oz Boneless chuck steak 1/2"                -reserve liquid
           -thick                              2 ts Minced fresh cilantro
      2 ts Olive oil                           6 oz New potatoes, scrubbed,
    1/2 c  Sliced onion                             1\4 inch thick slices
      2    Garlic cloves, minced             1/4 c  Seeded and sliced mild green
      1 c  Canned Italian tomatoes,                 -peppers (1" strips)
           -drained, seeded and chopped   
 
  1. On a rack in a broiling pan, broil steak, turning once until well
  browned but rare, about 3-4 minutes on each side. Transfer to a 1 quart
  flameproof casserole and set aside.
  
  2. In a 9" skillet, heat oil over medium high heat; add onion and garlic
  and saute until onion in soft. Add tomatoes with reserved liquid and
  cilantro and saute for 5 minutes.
  
  3. Arrange potato slices over steak in casserole dish; pour in tomato
  mixture and top with chili pepper strips. Cover and bake at 350F for 20-25
  minutes. Remove cover and bake until steak is tender and potatoes are
  browned, about 30 minutes longer. (If potatoes are not browned, place
  casserole under broiler for the last 5 minutes of cooking.)
  
  Source: Weight Watchers New International Cookbook Posted by: Fred Peters
  Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Labskaus
 Categories: Ethnic
      Yield: 6 servings
 
      2 oz Butter                              1 ts Salt
      2    Onions                              4    Peppercorns
     11 oz Corned beef                     1 1/2    Sour pickles
  2 1/2 lb Potatoes                                 Salt, mustard and vinegar
      1 c  Water                          
 
  1. Cut the meat and onions into small cubes. Fry both in the butter to a
  golden brown.
  
  2. Peel and cube the potatoes and boil them in the water with salt and
  peppercorns until they are done.
  
  3. Cut the pickles into cubes and mix all together and season to taste with
  salt, vinegar, and mustard.
  
  This recipe is from Northern Germany, cooked by fisherman on their boats
  and served with beer.
  
  Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by:
  Linda Fields, Cyberealm BBS Watertown NY 1993 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Haselnusstoertchen
 Categories: Cakes
      Yield: 6 servings
 
      9 oz Hazelnuts                           4    Eggs
      5 oz Butter                              2 oz Flour
      6 oz Powdered sugar                      1 ts Baking powder

-------------------------------FOR THE GLAZE-------------------------------
      4 oz Powdered sugar                      1 tb Hot water
      1 ts Rum                                      A few whole hazelnuts
 
  1.  Grind the hazelnuts and set aside.
  
  2. Separate the eggs and beat the yolks with the butter until creamy. Mix
  the flour with the baking powder, add the ground nuts and then add all of
  this to the egg yolk mixture.
  
  3. Beat the egg whites until very stiff; fold into the flour-egg yolk
  mixture carefully by hand. Grease muffin tins and fill the cups half full
  with batter.
  
  4. Bake at moderate heat (325F) for 25 minutes. Don't open the oven door or
  they will fall. Take out of the oven and cool completely before removing
  them from the tins.
  
  For the glaze: Glaze the cakes and decorate with a whole hazelnut on top.
  
  VARIATION: Cut the cakes twice with a sharp knife and fill with apricot
  marmalade. Put them back together and glaze and decorate as before.
  
  Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by:
  Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pear Walnut Coffee Cake
 Categories: Cakes
      Yield: 8 servings
 
    1/4 c  Butter                            1/2 ts Baking soda
    1/2 c  Sugar                             1/4 ts Salt
      1    Egg                               1/2 c  Sour cream
      1 c  Flour                           1 1/2 c  Pears, peeled, cored, diced
    1/2 ts Baking powder                       1 ts Vanilla

--------------------------------NUT TOPPING--------------------------------
    1/2 c  Brown sugar                         2 tb Soft butter
    3/4 ts Cinnamon                          1/2 c  Walnuts, chopped
 
  1. Cream butter and sugar until light and fluffy. Beat in vanilla; then
  egg. Beat until smooth.
  
  2. Mix flour, powder soda, and salt. Add to butter mixture alternately with
  sour cream. Mix just to blend after each addition. Fold in pears. Spread in
  an 8" greased square pan.
  
  3. Mix brown sugar, cinnamon and the soft butter until well combined. Stir
  in the chopped walnuts. Sprinkle the nut topping evenly over the cake.
  
  4. Bake at 350F for 40-45 minutes or until top is well-browned and a pick
  comes out clean. Cut into squares and serve warm or at room temperature.
  
  Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by:
  Linda Field, Cyberealm BBS, Watertown NY 1993 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Orange Poppy Seed Cake
 Categories: Cakes
      Yield: 6 servings
 
      2 c  Flour                               1 c  Sugar
    1/4 ts Salt                                1 tb Grated orange peel
      1 c  Soft butter                         5    Eggs, room temperature

-----------------------------------GLAZE-----------------------------------
      2 tb Orange juice                        3 tb Powdered sugar
      2 tb Lemon juice                    
 
  1. Set the oven to the lowest rack, and preheat to 350F.
  
  2. Grease and flour a 9 x 5 loaf pan. Mix flour, poppy seeds and salt
  together and set aside.
  
  3. In a large bowl, cream the butter and eggs, one at a time. Beat well
  until light and fluffy and the batter has increased in size. Fold in the
  flour mixture, one third at a time. Pour into the pan.
  
  4. Bake 60 minutes or until lightly browned. If the cake browns too quickly
  shield with foil the last 10 minutes.
  
  5. Cool pan on rack for 10 minutes. Remove from the pan, and cool and then
  brush with the glaze. Let the cake stand 1-2 days for the best flavor.
  
  Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by:
  Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Holiday Eggnog Pie
 Categories: Pies
      Yield: 6 servings
 
      2 pk 4 Serving size Vanilla            1/8 ts Ground nutmeg
           Pudding and Piefilling              1    9 inch Baked Pieshell
      2 c  Eggnog                                   Coolwhip to taste
  1 1/4 c  Milk                                1 tb Rum is desired
 
  Combine puddingmix,eggnog,milk and nutmeg in pan. Cook and stir over medium
  heat until mixture comes to a full boil; remove from heat; add rum if
  desired and cool 5 minutes, stirring twice. Pour into pieshell. Cover
  surface with plastic wrap. Chill at least 3 hours. Garnish with coolwhip
  and pecans or other nuts or just a little nutmeg sprinkled on coolwhip.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Orange Pineapple Praline Cake
 Categories: Cakes
      Yield: 10 servings
 
      1 pk Yellow cake mix w/pudding           1 cn 3 1/2 oz sweetened coconut
      2    Eggs                              1/2 c  Light brown sugar, packed
           Orange juice                      1/2 c  Chopped pecans or walnuts
      2 tb Grated orange peel                1/4 c  Butter, melted
      1 cn 20 oz well drained canned           2 c  Heavy cream
           -crushed pineapple-reserve          6    Maraschino cherries w/stems
           -juice                         
 
  1. Preheat oven to 350F. Grease and flour 2 9" round cake pans. Set aside.
  
  2. Prepare the yellow cake mix as the package directs using the 2 eggs and
  substituting orange juice for water listed in the directions. Stir in
  grated orange peel into the cake batter; turn one-fourth of the cake batter
  into each pan; using a spoon, spread each half with half of the pineapple.
  Spoon the remaining batter over the pineapple and place cake pans on the
  center rack in the oven and bake for 30- 35 minutes or until surface
  sprinkgs back when gently pressed with fingertip.
  
  3. Prepare the praline topping: In a small bowl, toss coconut, brown sugar
  and nuts with melted butter. At the end of the baking time, remove the
  layers from the oven. Spoon the praline mixture onto the surface of one
  layer; return to the oven to bake for 10 minutes longer. Let the second
  layer cool slightly in pan and then transfer to a wire rack to cool
  completely.
  
  4. Remove praline layer from oven. Cool slighly. Place a piece of foil
  about 12 inches square on the wire rack. Carefully transfer to foil on the
  rack to cool completely. If praline mixture falls off cake, sprinkle back
  on. Put heavy cream in a small bowl.
  
  5. Beat cream on high until stiff peaks hold when beaters are lifted. Place
  plain layer on platter; spread with half the cream. Add the praline-topped
  layer. Frost sides with remaining whipped cream; pipe rosettes on top and
  place cherries in the center of each rosette. Refrigerate until ready to
  serve.
  
  Serves: 10-12
  
  Source: McCalls Cooking School Typed for you by: Linda Fields, Cyberealm
  BBS Watertown, NY 1993 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Easy Spaghetti Casserole
 Categories: Casseroles, Pasta
      Yield: 8 servings
 
  1 1/2 c  Ground chuck                        1 ts Basil
      1 lg Onion, chopped                      1 ts Oregano
      1 lg Green pepper, chopped               1    Bay leaf
    1/2 lb Fresh mushrooms, sliced           3/4 ts Salt
      2 cl Garlic, minced                    1/4 ts Pepper
      1 cn 35 oz Italian peeled tomatos        1 lb Spaghetti,linguine, or
           -coarsely chopped and juice              -fettucine
           -reserved                           2 c  Shredded cheddar cheese
      1 cn 12 oz tomato sauce                  1 c  Bread crumbs
 
  1. In a 5-6 qt. dutch oven, cook the ground chuck, onion, peppers,
  mushrooms, and garlic over medium-high heat, stirring often to break up
  lumps of meat, until beef loses its pink color (about 8 min.)
  
  2. Add tomatoes with their juice, tomato sauce, basil, oregano, bay leaf
  and salt and pepper. Bring to a boil, reduce heat to medium-low and simmer,
  stirring often, until slightly thickened about 20 min.
  
  3. Meanwhile, in a large pot of lightly salted water, cook spaghetti until
  just tender, about 9 minutes. Drain well.
  
  4. Preheat oven to 350F. Add spaghetti, and 1 cup of cheese to the sauce;
  stir gently to mix. Transfer to a lightly oiled very large baking dish.
  Sprinkle with bread crumbs and remaining cheese on top.
  
  5. Bake until top is lightly browned and casserole is bubbling; about 30
  minutes. Let stand 5 minutes before serving.
  
  NOTE: If you like black olives, you can add 1 small can of sliced olives in
  step 4 to the sauce.
  
  Source: Linda Fields' homemade goodies Typed for you by: Linda Fields,
  Cyberealm BBS Watertown, NY 1993 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: George Fassett's Meat Marinade
 Categories: Sauces, Marinade
      Yield: 2 servings
 
      1 c  Oil                                 1 ts Salt
    1/3 c  Vinegar                           1/4 ts Pepper
      4    Eggs                                1 tb Parsley flakes
      1 tb Bell's seasoning                         Oregano
 
  Add ingredients to a bowl with a lock top. Add one piece of meat at a time
  (either chicken, pork, beef or venison) and shake vigor- ously to mix
  ingredients. Then add the rest of the meat and let marinate overnight in
  the refrigerator.
  
  If you charcoal the meat over a grill or open fire, baste with the marinade
  each time you turn, and the meat will form a marinade crust. It's great.
  
  Source: George Fassett, Cyberealm BBS, Watertown NY Typed for you by: Linda
  Fields, Cyberealm BBS Watertown NY 1992 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Auntie Lin's Killer Strawberry Shortcake
 Categories: Desserts
      Yield: 1 servings
 
           Bisquick drop biscuits                   Fresh sliced strawberries
           French vanilla ice cream                 Fresh whipped cream
 
  This is a really easy dessert, loaded with calories, and not for the
  faint-of-heart!
  
  Make the bisquick drop biscuits as directed on the package, BUT add 1 tb of
  sugar (or 2, if you like). Bake as directed.
  
  While still warm, cut in half and put the bottom half in a bowl. Cover with
  fresh strawberries (which you have marinated in 4 Tb sugar in the
  refrigerator for 2 days), add a scoop or two of French vanilla ice cream,
  and then top with the top layer of the biscuit.
  
  Now, cover with more strawberries and top with fresh whipped cream.
  
  Enjoy!
  
  Source: Linda Fields' homemade goodies Typed for you by; Linda Fields,
  Cyberealm BBS, Watertown, NY 1992 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Brigitte Sealing's Melba Cheesecake Pie
 Categories: Pies
      Yield: 6 servings
 
    1/4 c  Butter                            1/3 c  Sugar
  1 1/4 c  Graham cracker crumbs             1/2 c  Sour Cream
      2 tb Sugar                               1    Egg
      1 cn 16 oz Sliced Peaches,drained      1/2 ts Almond Extract
      1 pk Cream cheese 8 oz                 1/3 c  Raspberry Jam
 
  Microwave butter in pieplate,covered,for 1/2-1 minute on HIGH or until
  melted. Mix in crumbs and 2 tablespoons sugar;press onto bottom and sides
  of pie plate. Microwave on High for 1 1/2 to 2 minutes or until hot.
  Arrange peaches in crust. Microwave cheese in glass bowl 1 minute on
  MEDIUM,or until soft.Blend in remainding ingridients,except jam;pour over
  peaches. Microwave at High 3 1/2 -4 1/2 minutes or until edges are
  set,rotating once. Cool. Spoon jam on pie. or until soft.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Creamy Turkey Pie
 Categories: Poultry
      Yield: 6 servings
 
      1 lb Ground raw turkey or sausage        1 pk (10) refrigerator biscuits
    1/2 c  Chopped onion                       1    Egg
      1 pk 3 oz light cream cheese,            1 c  Light cottage cheese
           -cubed                              1 tb Flour
      1    Jar 3.5 oz sliced mushrooms              Chopped tomato (optional)
           -drained                                 Chives (optional)
 
  1. In a large skillet, cook turkey or turkey sausage and onion until meat
  is browned, stirring to break up meat. Drain. Stir in cream cheese till
  combined; add mushrooms and set aside.
  
  2. For the crust: Lightly grease a 9 inch pie plate with non- stick spray.
  Unwrap biscuits and separate. Arrange biscuits in pie plate, pressing onto
  the bottom and up the sides of the plate, ex- tending the biscuits at 1/2"
  intervals, if desired. Spoon turkey mixture into shell, spreading evenly.
  
  3. In blender or food processor, combine egg, cottage cheese, and flour.
  Cover and blend or process until smooth. Spoon over turkey mixture. Bake,
  uncovered, for 25-30 minutes at 350F or until edges are browned and filling
  is set. Let stand 5-10 min. before cutting into wedges. Garnish with tomato
  slices and chives, if desired.
  
  Note: You may wish to add salt and pepper to taste.
  
  Source: Better Homes and Gardens Magazine Typed for you by: Linda Fields,
  Sysop, Cyberealm BBS Watertown NY 1993 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chocolate Mousse Ww
 Categories: Desserts, Low-cal, Chocolate
      Yield: 4 servings
 
      1    Envelope unflavored gelatin         2 tb + 2 t. chocolate syrup
      1 c  Water                             1/2 c  Thawed frozen dairy whipped
      1 tb + 1 t. unsweetened cocoa                 -topping
      1 c  Part skim ricotta cheese          1/2 oz Dark chocolate, grated
 
  1. In a small saucepan, sprinkle gelatin over water; let stand a few
  minutes to soften. Set over low heat, cook stirring constantly until
  dissolved. Remove from heat. Add cocoa; stir until dissolved.
  
  2. In a food processor, combine gelatin mixture, ricotta cheese, and
  chocolate syrup,and puree 30 seconds, until smooth.
  
  3. Pour chocolate mixture into 4 individual dessert dishes, cover and
  refrigerate 1 hour, or until set.
  
  4. Top each serving with 2 Tb. whipped topping, sprinkle evenly with grated
  chocolate.
  
  Each serving provides: 1 protein, 80 optional calories Per serving: 172
  calories, 9 g protein, 8 g fat, 16 g carbohydrate, 172 mg calcium, 93 mg
  sodium, 19 mg cholesterol, 1 g dietary fiber
  
  Source: Weight Watchers Magazine Light and Easy New Family Classics 1993
  Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ricotta-Sour Cream Cheesecake with Strawberry
 Categories: Cheesecakes
      Yield: 10 servings
 
      3 c  Part-skim ricotta cheese            2 ts Grated lemon peel
      4    Eggs                            1 1/2 c  Strawberries
    3/4 c  Light sour cream                    2 tb + 2 t. confectioners sugar
      2 tb + 2 t. honey                        1 md Kiwi fruit, pared and sliced
      1 tb Fresh lemon juice              
 
  1. Preheat oven to 400F. Spray and 8" springform pan with non-stick cooking
  spray.
  
  2. In a large bowl, with an electric mixer, beat ricotta cheese until
  smooth; add eggs one at a time, beating well after each addition. Add sour
  cream, honey, 2 tsps. of the lemon juice and the lemon peel; beat until
  combined.
  
  3. Pour mixture into prepared springform pan; set pan in 13x9 baking pan.
  Pour hot water into the baking pan until it comes halfway up on the sides
  of the springform pan. Bake 1 hour or until top feels firm to the touch.
  Cool to room temperature.
  
  4. Set aside 5 whole strawberries for garnish; slice the remaining berries.
  In a blender combine the sliced strawberries, sugar and remaining 1 tsp
  lemon juice; puree until smooth. Strain through cheesecloth into a small
  bowl.
  
  5. Carefully remove sides of springform pan from cheesecake. Cut reserved
  strawberries into halves. Garnish cheesecake with sliced kiwi fruit and
  halved strawberries; serve with strawberry sauce.
  
  Source:  Weight Watchers Magazine Light and Easy New Family Classics 1993
  
  Each serving provides: 1 1/2 proteins, 1/4 fruit, 60 optional calories Per
  serving: 192 calories; 12 g protein, 9 g fat, 15 g carbohydrates, 241 mg
  calcium, 133 mg sodium, 113 mg cholesterol, 1 g dietary fiber
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Herb Stuffing       [For a 12-Pound Turkey]
 Categories: Poultry
      Yield: 1 servings
 
      1 lg Onion, chopped                    1/2 ts Salt
      1 c  Butter or margarine-2 sticks      1/4 ts Pepper
      1 c  Celery, finely chopped          1 1/4 c  Water
      2 ts Granulated Chicken Bouillon        12 c  White bread, cubed-24 slices
      1 ts Poultry seasoning                 3/4 c  Parsley
 
  1.  Saut onion in butter or margarine until soft in a medium-size frying
    pan; stir in celery, chicken broth, poultry seasoning, salt, pepper and
    water; heat to boiling.
  
  2.  Pour over bread and parsley in a large bowl; toss lightly until evenly
    moist.
  
  Makes approximately 10 Cups or enough to stuff a 12-pound bird.
  
  Source: Family CIrcle Illustrated Library of Cooking
  
  Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mushroom Stuffing  [For 12-Pound Turkey]
 Categories: Poultry
      Yield: 1 servings
 
      1 lb Fresh mushrooms                    12 c  Coarse soft white-bread
     10 bn Green onions                             Crumbs (24 slices)
      1 c  Butter or margarine-2 sticks        1 ts Salt
 
  1.  Wash mushrooms and trim; chop caps and stems. (There will be about 5
    1/2 cups.)
  
  2.  Trim onions and slice. (There will be about 6 cups.)
  
  3.  Saut mushrooms and onions in butter in a large frying pan 10 minutes,
    or just until wilted.  Pour over bread crumbs in a large bowl; sprinkle
    with salt; toss lightly until evenly moist.
  
  Makes approximately 10 cups or enough to stuff a 12-pound bird.
  
  Source:  Family CIrcle Illustrated Library of Cooking
  
  Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Double Rice Stuffing   [For a 12-Pound Turkey]
 Categories: Poultry, Rice/grains
      Yield: 1 servings
 
      2 pk Long-grain & wild rice              1 lg Onion chopped
           (6 oz. each)                        7 oz (1 jar) Pimento-stuffed
      6 tb Butter or margarine                      Olives, drained & sliced
  4 1/2 c  Water                               1 ts Salt
      3 c  Chopped celery                    1/4 ts Pepper
 
  1.  Prepare rice mix with 2 tablespoons of the butter or margarine and the
  4
    1/2 cups water, following label directions.
  
  2.  Saut celery and onion in remaining butter until soft in a large
    frying pan; lightly stir in rice mixture, olives, salt, and pepper.
  
  Makes approximately 10 cups or enough to stuff a 12-pound bird.
  
  Source: Family Circle Illustrated Library of Cooking.
  
  Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lois's Meat Loaf
 Categories: Meats, Veal
      Yield: 6 servings
 
      2 lb Meat loaf mix (Ground Beef,       3/4 c  Water
           Pork, & Veal)                       1 ts Salt
      1 pk Onion soup mix                      1 ts Garlic powder
  1 1/2 c  Italian bread crumbs              1/2 ts Pepper
      2    Eggs                                     Ketchup (optional)
 
  1.  Combine all ingredients in bowl, mixing well.
  
  2.  Spray baking pan with cooking spray to prevent sticking.
  
  3.  Shape into loaf; place in pan; spread ketchup over top.
  
  4.  Bake 1 hour, *or until done* at 350F.
  
  From the kitchen of Lois Flack, Cyberealm BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sausage and Apple Stuffing   [For a 12-Pound Turkey]
 Categories: Poultry, Sausages
      Yield: 1 servings
 
      8 c  White bread, cubed-16 slices             Cored, and chopped
      1 lb Sausage meat                      1/2 c  Water
      1 lg Onion, diced                        1 ts Salt
      2 lg Apples, pared, quartered,      
 
  1.  Spread bread cubes on large cookie sheets; place in oven at 250F
    for 10 minutes; remove from oven; reserve.
  
  2.  Cut sausage into thick slices.  Brown 5 minutes on each side in a
    medium-size skillet, then break into small pieces.  Cook 1 minute longer
    or until no trace of pink remains.  Combine with bread cubes in a large
    bowl.
  
  3.  Pour off drippings from skillet; measure; return 2 tablespoons. Add
  onions, and saut until tender.  Stir in water and apples; heat tp boiling.
  Pour over sausage mixture; add salt; toss lightly until evenly moist.
  
  Makes approximately 10 cups.
  
  Source:  Family Circle Illustrated Library of Cooking
  
  Typed for you by Lois Flack, Cyberealm BBS, Watertown,NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Dixie Belle Stuffing    [For a 12-Pound Turkey]
 Categories: Poultry
      Yield: 1 servings
 
      1 lb Sausage meat                        2 c  Celery, diced
      2 pk Ready-mix Corn-bread            1 1/4 c  Water
           Stuffing (8 oz. each)             1/2 c  Parsley
      2 lg Onions, diced                  
 
  1.  Cut sausage in thick slices.  Brown 5 minutes on each side in a
    medium-size frying pan, then break in small chunks.  Cook 1 minute longer
    or until mo pink remains.  Remove with a slotted spoon and combine
    with stuffing mix in a large bowl.
  
  2.  Stir onions and celery into drippings in pan; saut until soft. Stir
    in water; heat to boiling.  Pour over sausage mixture; add parsley; toss
    lightly until evenly moist.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Raisin-Walnut Stuffing  [For a 12-Pound Turkey]
 Categories: Poultry
      Yield: 1 servings
 
      2 c  Seedless raisins                    1 ts Salt
  1 1/2 c  Water                               1 ts Powdered Sage
      2 c  Celery, chopped                   1/4 ts Pepper
      1 lg Onion, chopped                      8 c  Cubed white bread-16 slices
    1/2 c  Butter or margarine-1 stick         2 c  Walnuts, coarsely chopped
      1 ts Granulated chicken bouillon    
 
  1.  Simmer raisins in water in a small saucepan for 1 minute; reserve.
  
  2.  Saut celery and onion in butter or margarine until soft in a large
    skillet.  Stir in chicken broth,salt, sage, and pepper.
  
  3.  Add too bread cubes and walnuts in a large bowl; add raisin-water
    mixture; toss lightly until evenly moist.
  
  Makes approximately 10 cups.
  
  Source:  Family CIrcle Illustrated Library of Cooking
  
  Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Weihnachtsgans
 Categories: Poultry
      Yield: 20 servings
 
      1    10-12 lbs Oven Ready Goose          2    Onions,peeled,quartered
      1 ts Salt                                2    Celery Ribs,cut 2 inches
    1/2 ts Pepper                              5 c  Cold Water
      4    Thyme Sprigs                        6 tb Flour
      4    Bay Leaves                          1 c  Beef Broth
      3    Tart Apples,quartered          
 
  Remove neck and giblets from goose and set aside. Remove all the fat you
  can see in the cavity. Pat goose dry,rub with salt and pepper. Place the
  thyme,apples,celery and onions in cavity, scewer shut with poultry pins and
  tightly lace with twine. Fold the wings flat against the back and shewer
  the neckskin to the back. Place the goose breast side down in a lightly
  oiled large ,shallow roasting pan. Prick the skin well all over with a
  fork,roast goose,uncovered, for 30 minutes at 500 F, than reduce heat to
  400 F and roast,uncovered 30 minutes longer.Pour off all drippings and
  carefully turn goose over breast side up, roast uncovered for 1 hour. pour
  drippings out of pan again and prick the goose agin with fork and put the
  remainding 2 cups water in pan, and continue roasting the goose,uncovered
  for 1 to 1 1/2 hour.Pour off all drippings again and reserve. Put goose on
  platter ,cover with alu-foil like tent and let stand for 30 minutes. Skim 6
  tablespoons of fat from the pandrippings and heat for 1 minute in heavy 10
  inch skillet over low heat;add the flour and cook and stir for 3
  minutes.Measure 3 cups of gibletjuice(cooked while goose was
  roasting)drippings and broth. Add to skillet and turn up the heat and
  cook,whisking constantly until thickened and smooth. Add salt and pepper to
  taste and the finely chopped giblets ,if desired.Traditionally served with
  red cabbage and mashed potatoes. From "The New German Cookbook"typed by
  Brigitte Sealing
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Peanut Brittle - [2 Pounds]
 Categories: Candies
      Yield: 2 servings
 
      2 c  Sugar                               2 c  Peanuts
      1 c  Light corn syrup                    1 ts Vanilla
      1 c  Water                               1 ts Baking soda
      1 tb Margarine or butter            
 
      Generously butter 2 cookies sheets.  In large heavy saucepan, combine
  sugar, corn syrup, and water.  Cook until sugar dissolves, stirring
  constantly.  Continue cooking until candy thermometer reaches hard crack
  stage (300F.), stirring occasionally.  Remove from heat; stir in vanilla
  and baking soda.  Pour onto cookie sheets; spread as thin as possible. Cool
  completely; break into pieces. Store in airtight container in cool dry
  place.
  
  Makes 2 lbs.
  
  Source:  The Pillsbury Cookbook
  
  Typed for you by Leonard Flack, Cyberealm BBS, Watertown,NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pumpkin Cake From Fred Goslin
 Categories: Cakes
      Yield: 1 servings
 
      1    Package(18.25)spice cake mix        1    Envelope (1.25oz) whipped
  1 1/2 c  Libby's Pumpkin pie mix                  Topping mix
      4    Med. eggs                      
 
  Preheat oven to 350 deg.
  
  In a large mixing bowl combine cake mix, pumpkin pie mix, and 2 eggs... Mix
  at LOW speed untill moistened then at med. speed adding remainder eggs and
  topping mix Mix at low speed untill moistened then at med. speed for 3 min.
  Pour into greased and floured cake pans and... Bake 45 to 50 min OR untill
  wooden pick comes out clean Cool 15 min... remove from pan(s) and cool
  completely Frost with your favorite frosting or creamy butter frsting.
  
  From: Fred Goslin, Cyberealm BBS, Watertown NY 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Toll House Crumb Cake From Brigitte Sealing
 Categories: Cakes
      Yield: 6 servings
 
      2 c  Flour                               1 c  Sour Cream
      1 ts Baking Powder                            TOPPING:
      1 ts Baking Soda                         1 tb Flour
    1/2 ts Salt                              1/2 c  Brown Sugar
  1 1/2 c  Chocolate Chips                     2 tb Soft Butter
    1/2 c  Butter,soft                       1/2 c  Chopped Nuts
      1 c  Sugar                             1/2 c  Chocolate Chips
      3    Eggs                           
 
  Mix all dry ingridients together; cream butter and sugar and eggs until
  nice and creamy. Alternate flour and sour cream. Beat well! Fold in chips.
  Pour into 13x9 inch greased pan.Mix ingriedients for topping until it is
  soft streusels. Sprinkle with topping. Bake at 350 degress F for 45-50
  minutes.Cool and cut into 24 two inch squares.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spekulatius  By Brigitte Sealing
 Categories: Cookies
      Yield: 20 servings
 
     18 oz Flour                               1 ts Cinnamon
      2 ts Baking Powder                       2 dr Almond Oil
      9 oz Sugar                               2    Eggs
      1 ts Vanilla                             7 oz Butter
    1/2 ts Cardamom ground                     4 oz Ground Almonds
    1/2 ts Cloves,ground                  
 
  Mix the flour and baking powder together in a bowl;make a well in the
  middle and put in the egg,sugar and spices and slowly work it all into a
  thick dough.Cut the cold butter into pieces and together with the ground
  almonds put on top of dough,cover all with a little more flour and knead it
  good to a smooth dough fastly. If the dough is to sticky cool it a liitle
  in the refridgerator. Roll out the dough nice and thin and cut out with
  christmas cookiecutters. Grease a cookiesheet and put the cookies on. Bake
  at 400 degrees F on the top slot in the oven for about 15 minutes. This is
  too, out of my grandmas cookbook and the stores sell them in fancy people
  shapes decorated with thinly sliced almonds.Store well too.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Orangenplaetzchen From Brigitte Sealing
 Categories: Cookies
      Yield: 1 servings
 
      8 tb Butter(1 stick)soft                      Finely chopped
    1/2 c  Light Brown Sugar               1 3/4 c  Flour
      2 tb Orange Peel Grated                       Glaze:
    1/4 ts Salt                            1 1/2 c  Powdered sugar
      1    Egg                                 2 tb Orange Juice
      1 oz Semisweet Chocolate,very            4 tb Lemon Juice
 
  Cream butter, sugar, orange peel, and salt in the mixer at high speed for 1
  to 2 minutes, untill light and fluffy. Add the egg and beat 1 minute more
  at medium speed. Add the chocolate and the flour and beat at low speed just
  enough to combine. Divide the dough, flatten each half into a 6-inch
  circle, wrap in plastic wrap and chill for at least 2 hours or, better yet,
  overnight. When ready to proceed, preheat oven to 375 F. Roll out each
  circle of dough, one at a time, between sheets of lightly flowered waxed
  paper until scant 1/4 inch thick, sprinkle with flour once during rolling.
  Carefully pel off the top piece of paper and, using 2 1/2 inch round
  cutters, cut the dough-still on the bottom sheet of wax paper- into rounds
  but do not lift from paper. Slide the paper of dough on a cookiesheet and
  set in the freezer for 5 minutes. Than use small spatula to remove the
  cookies and space 1 inch apart on a lightly greased baking sheet. Bake the
  cookies in the middle of the oven for 8-10 minutes, or until lightly
  browned on the edges. Transfer at once to wire racks. For the glaze: whisk
  the powdered sugar with the juices until smooth. Using pasrty brush, brush
  the glaze on the still warm cookies. As soon as glaze is hard you can store
  them with waxpaper between the layers in airtight containers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Microwave Italian-Style Pot Roast
 Categories: Meats, Italian
      Yield: 8 servings
 
      3 lb Beef chuck pot roast, cut                - into 1-inch cubes
           2 inches thick                      3 md Carrots, cut into julienne-
      1 tb Worcestershire Sauce                     -strips
      1 ts Instant beef bouillon-              3    Celery stalks, cut into 2-
           -granules                                -inch pieces
    1/2 ts Sugar                               2 md Onions, quartered
    1/2 ts Dried oregano, crushed              8 oz Can of Tomato Sauce
      1    Garlic clove, minced              1/4 c  Flour
      3 md Potatoes, peeled and cut-           4 oz Can of Mushrooms, drained
 
  1. Trim excess fat from pot roast.  In a 3-quart casserole stir together
  Worchestershire sauce, beef bouillon granules, sugar, oregano, garlic, 1/2
  cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  
  2. Add pot roast to mixture in casserole.  Cook, covered, on 100% power
  (high) about 5 minutes or till the liquid is boiling.  Cook covered, on 50%
  power (medium) for 35 minutes more.
  
  3. Turn pot roast over.  Add potatoes, carrots, celery, and onions.
   Cook meat and vegetables, covered, on medium for 25 to 40 minutes or till
  meat and vegetables are tender, spooning liquid over the meat and
  vegetables once or twice during cooking.
  
  4. Transfer meat and vegetables to a serving platter, reserving the liquid
  in the casserole.
  
  5. For gravy, skim fat from the reserved liquid.  Stir together tomato
  sauce and flour.  Stir tomato mixture and mushroom into the liquid in the
  casserole.  Cook uncovered, on high for 5 to 10 minutes or till thickened
  and bubbly, stirring each minute till the mixture starts to thicken, then
  stirring every 30 seconds.  Cook, uncovered, on high for 30 seconds more.
  
  6. Serve gravy with meat and vegetables.
  
  Makes 8 servings
  
  Source: Better Homes and Gardens Microwave Cooking Card Library
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
                        Nutritional Analysis
  
   Calories.................249     Protein..................30 g
  Carbohydrates.............18 g   Fat.......................6 g
  Sodium...................491 mg  Potassium...............720 mg
  Protein.....(% U.S. RDA)..45     Vitamin A.(% U.S. RDA)..158 Vitamin C...(%
  U.S. RDA)..18     Thiamine..(% U.S. RDA)...10 Riboflavin..(% U.S. RDA)..16
  Niacin....(% U.S. RDA)...28 Calcium.....(% U.S. RDA)...5 Iron......(% U.S.
  RDA)...33
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Shaughn's Pineapple Drop Cookies
 Categories: Cookies
      Yield: 48 cookies
 
      1 c  Light brown sugar, packed           2 c  Flour
    1/2 c  Shortening                          1 ts Baking soda
      1    Egg                               1/2 ts Salt
      1 ts Vanilla                           3/4 c  Chopped walnuts
  1 1/2 c  Crushed pineapple, drained        1/2 c  Raisins
 
  1. Mix shortening and sugar together; cream well. Add egg and vanilla.
  
  2. In a separate bowl, mix all dry ingredients together. Add alternately to
  shortening/sugar with the pineapple. (You may wish to add a little more
  pineapple and flour to make the mixture stiffer).
  
  3. Add nuts and raisins.
  
  4. Drop onto lightly greased cookie sheet.
  
  4. Bake at 375F for 12 minutes or until light brown.
  
  Source: Shaughn Snyder, Cyberealm BBS Watertown, NY 1993 Typed for you by
  Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 or 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Stephanie's Chilly Day Chili
 Categories: Soups/stews, Chili
      Yield: 8 servings
 
      2 md Onions, chopped                     1 cn 15 oz tomato sauce
      1 md Green pepper, chopped             1/2 c  Ketchup
      2 tb Vegetable oil                       2 tb Chili powder
      2 lb Ground beef                       1/4 ts Pepper
      1 cn 16 oz tomatoes                      2 cn 15.5 oz ea kidney beans
 
  1. Saute the onions and peppers in oil. Add ground beef. Cook until lightly
  browned, stirring occasionally. Drain fat and set aside.
  
  2. Partially drain kidney beans. Stir in tomatoes, sauce, ketchup, chili
  powder, salt and pepper to meat mixture. Simmer, uncovered, for 30 minutes.
  Stir in kidney beans, and simmer 15 minutes longer.
  
  Serve with hot cornbread and honey butter.
  
  Source: Stephanie Needham, Cyberealm BBS, Watertown, NY 1992 Typed for you
  by: Linda Fields, Cyberealm BBS Watertown, NY 315-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mary's Raisin Cream Pie
 Categories: Pies
      Yield: 10 servings
 
      8    Inch baked pie shell              1/2 c  Sugar
      4 tb Flour                               3    Egg yolks
    1/4 ts Salt                                2 c  Milk
      1 c  Raisins                           1/4 c  Water
      1 ts Vanilla                           1/2 ts Lemon extract
 
  1. Mix raisins with water and heat slowly, covered for 5 min. Blend
  together sugar, flour, egg yolks, and salt. Add milk and vanilla.
  
  2. Cook in double boiler until thick and creamy. Add raisin mixture. Cool 3
  minutes. Add extract and pour into cool shell.
  
  3. Cover with meringue made by beating together 3 egg whiltes, 1/4 tsp.
  cream of tartar, 6 Tb. sugar and 1/2 ts. vanilla.
  
  4. Bake at 400F for 10 minutes, or until meringue browns.
  
  Source: Mary Parkin, Pitcher, NY Syracuse Herald American 7/12/92 Typed for
  you by: Linda Fields, Cyberealm BBS, Watertown, NY 315-785-8098 or
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sour Cream Raisin Pie From Blue Gentian Restaurant
 Categories: Pies
      Yield: 10 servings
 
  1 1/2 c  20% sour cream not cultured       1/2 c  Raisins
      1 c  Sugar                             1/2 c  Nut meats, chopped coarsely
      1 ts Cinnamon                            3    Egg yolks, well beaten
    1/4 ts Ground cloves                   2 1/2 tb Flour
 
  1. Placce all ingredients in a double boiler and stir until well mixed.
  Cook until the mixture is the consistency of a heavy cream filling and
  turns dark in color. Stir occasionally. Put the filling in a baked pie
  shell and top with meringue. Bake until the meringue darkens.
  
  Source: Blue Gentian Restaurant, Saranac Lake, NY Typed for you by: Linda
  Fields, Cyberealm BBS Watertown, NY 315-785-8098 or 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Swiss Steak From Fred Goslin
 Categories: Meats, Microwave
      Yield: 8 servings
 
      2 lb Beef, boneless round steak          1 md Onion thinly sliced and sep-
    1/4 c  Flour                                    .arated into rings
      1 ts Salt                                1 cn Tomato soup (condensed)
    1/4 ts Pepper                            2/3 c  Water
      1 c  Celery, thinly sliced               1 tb Worchestershire sauce
      1 md Pepper,green thinly sliced     
 
  Trim round steak; pound well. Cut into 6-8 even size pieces... Mix flour,
  salt, & pepper, and coat beef with it... Place beef and any remaining flour
  mix in rectangular baking dish, 12"x18", or 10" square casserole...
  
  Combine celery, onion, and green pepper in small bowl, microwave on high
  (100%) until veggies are tender 3-5 min... mix with remaining ingredients
  and pour over beef... Cover and microwave on high (100%) five min.... then
  reduce power to med (50%) and continue to microwave until beef is tender,
  40-50 min., re-arranging pieces after half the cooking time...
  
  from the Sharp Carousel Microwave Cookbook
  
  Typed for you by: Fred Goslin, Cyberealm BBS Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cyberealm's Cinnamon Apple Crisp
 Categories: Cakes
      Yield: 12 servings
 
      1 tb Red cinnamon candies(seetip)        1 c  Light brown sugar,firmly
      1 c  Boiling water                            -packed
      6 md Apples,peeled, cored and          1/2 c  Butter or margarine, melted
           -thinly sliced                           Frozen whipped topping(thaw)
      1 pk DH*Moist Deluxe White Cake               Crushed red cinnamon candies
           -Mix                                     Mint leaves, for garnish
 
  1. Preheat oven to 350 F 2. Dissolve 1 tablespoon cinnamon candies in
  boiling water. arrange apple slices in ungreased 13x9x2" pan. Pour cinnamon
  flavored water over top. 3. Combine cake mix, brown sugar and melted butter
  in large bowl. Stir until thoroughly blended. ( Mixture will be crumbly.)
  Sprinkle crumbs over apple slices. Bake at 350 F for 50-55 minutes or until
  lightly browned and bubbly.Serve with whipped topping, crushed cinnamon
  candies and mint leaves, if desired. TIP: You can substitute 1 teaspoon
  ground cinnamon for the 1 tablespoon red cinnamon candies. stir into cake
  mix.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple Crisp #2
 Categories: Desserts, Low-cal
      Yield: 8 servings
 
      4 c  Apples, peeled, cored,sliced        2 tb Brown sugar
      1 tb Lemon juice                         2 tb Chopped nuts
      2 tb Butter or margarine               1/4 ts Cinnamon
    3/4 c  Rolled oats                    
 
  Substitute peaches or pears when they are in season.
  
  Place apples in a microwave baking pan and sprinkle with lemon juice. In a
  small bowl, melt butter at High for 30 to 45 sec.  Stir in rolled oats,
  brown sugar, nuts and cinnamon.  Combine well.  Sprinkle evenly over
  apples.
  
  Microwave at High for 8-10 min.  Allow 5 to 7 min after cooking time.
  
  8 Servings each 1/2 cup 1 fruit choice, 1 fat choice 10 g carbohydrate, 1 g
  protein, 5 g fat, 89 calories
  
  Source:  More Choice, The Canadian Diabetes Microwave Cookbook by Catha
  McMaster & Charlotte Empringham
  
  Shared but not tested by Elizabeth Rodier, July 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Another Apple Crisp
 Categories: Desserts
      Yield: 6 servings
 
      4 c  Apples,tart,sliced,peeled           1 ts Cinnamon
    1/2 c  Water                             1/2 c  Butter
    3/4 c  Flour                             1/4 ts Salt
      1 c  Sugar or brown sugar                     Cream or whipped cream
 
  Butter a deep baking dish, put apples,water,flour,sugar and cinnamon in it.
  Mix with spoon and spread butter and salt over the apple mix. Bake at 350
  degrees F until the apples are tender and the crust brown,about 30
  minutes.Serve with cream or whipped cream From Fanny Farmers Boston
  Cookbook
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Almond Crescents
 Categories: Cookies
      Yield: 40 servings
 
      1 c  Butter                            1/2 ts Salt
    1/2 ts Almond extract                      1 c  Oats,uncooked
    3/4 c  Powdered Sugar,sifted             1/2 c  Almonds,finely chopped
      2 c  Flour                                    Powdered Sugar
 
  Heat oven to 325 degress F. Beat butter and almond extract till
  fluffy;gradually beat in sugar. Add combined flour and salt;mix well. Stir
  in oats and almonds. Shape to form crescents. Place on ungreased cookie
  sheet. Bake 15-18 minutes or until light golden brown. Sift powdered sugar
  over warm crescents.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tea Cookies
 Categories: Cookies
      Yield: 30 servings
 
      1 c  Butter,softened                     1 ds Salt
    1/2 c  Powedered Sugar                     1 ds Baking Powder
  1 1/2 ts Vanilla extract                   3/4 c  Pecans,finely chopped
      2 c  Flour                                    Powdered Sugar for dusting
 
  In a bowl,beat together the butter and the powdered sugar until smooth and
  creamy. Add vanilla. Blend together flour,salt and just the DASH of baking
  powder. Add flourmix to buttermix,blend well. Add the chopped nuts,combine
  well. Roll the dough out into two balls.Wrap in platic wrap and chill for
  at least 1 hour. Flatten dough out and cut into 15-16 equal sized pieces.
  Shape into marble sized balls. Place on ungreased cookiesheets. Bake at
  375-400 degrees F for 10-12 minutes each sheet until firm but NOT brown.
  While still warm roll into powdered sugar. Let cool and roll in sugar
  again. They store well and are very yummy!!!
  
  From: Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lemon Kiss Cookies
 Categories: Cookies
      Yield: 50 servings
 
    1/2 c  Butter                              1 pk 14 oz chocolate kisses
    3/4 c  Sugar                                    Powdered Sugar
      3 tb Lemonjuice                          1 tb Shortening
  2 3/4 c  Flour                             1/2 c  Chocolate chips
  1 1/2 c  Almonds,chopped                
 
  In large bowl beat butter,sugar and lemonjuice untill light and fluffy. Add
  flour and almonds; beat at slow speed untill well mixed. cover;refridgerate
  at least 1 hour for easier handling. Heat oven to 375 degrees F. Shape a
  tablespoon full of dough around each chocolate kiss, covering it completly.
  Roll in hand to form ball. Place on ungreased cookiesheet and bake for 8-12
  minutes or until set and the edges are lightly,golden brown. Cool 1 minute,
  remove from cookiesheet, cool completly. Lightly dust cookies with powdered
  sugar. In small pan ,melt chocolate chips and shortening;stir until smooth.
  Drizzle over each cookie!
  
  Source: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cyberealm Mincemeat Cookies
 Categories: Cookies
      Yield: 20 servings
 
      1 c  Shortening                          1 ts Baking Powder
  1 1/2 c  Sugar                             1/2 ts Salt
      3    Eggs                            1 1/3 c  Mincemeatfilling
      3 c  Flour                          
 
  Cream shortening; add sugar, blend well, add eggs, beat until smooth.Add
  all dry ingridients mixed together, stir in mincemeat last. Drop by
  teaspoon full on greased cookiesheet, about 2 inches apart, they will
  spread out. Bake at 400 degrees F for 12 minutes, or untill lightly brown.
  They keep well too.
  
  From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pumkincookies
 Categories: Cookies
      Yield: 40 servings
 
      4 c  Flour                               1 ts Salt
  1 1/2 c  Butter                              1 ts Vanilla
      2 c  Quick Cooking Oats                  1 cn Pumkin,solid,packed (16oz)
      2 c  Brown Sugar                         1 c  Chocolate Chips
      2 ts Baking Soda                         1 c  Raisins
      2 ts Cinnamon                            1 c  Chopped nuts
      1    Egg                               1/2 pk M&M
 
  Preheat oven to 325 degress F. Grease cookiesheets. Cream butter,sugar and
  egg,vanilla and pumpkin, beat it all untill light and fluffy. Mix in dry
  ingridients, beat in cup by cup, mix all well. Drop on cookiesheets by
  teaspoonfulls, leave space they will spread out. Bake 20-25 minutes, or
  until firm and lightly golden brown. Remove from cookie sheets, cool on
  racks. Decorate with M&M right away or drizzle with LEMON GLAZE: 1 3/4 cup
  of Powdered Sugar 1 Tablespoon grated lemonpeel 1 Tablespoon lemonjuice
  Combine all three and glaze the cookies with it, or decorate with jelly
  beans for children.
  
  From Brigitte Sealing, Cyberealm BBS Watertown, NY 1-315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sugarplum Cookies
 Categories: Cookies
      Yield: 12 servings
 
    1/4 c  Butter                              2    Eggs
    1/2 c  Sugar                               2 c  Flour
    1/4 c  Coolaid mix,lively colors                Sugar icing
 
  Preheat oven to 350 degrees F. Combine butter and sugar and coolaid mix;
  beat until light and fluffy. Blend in eggs. Add flour; mix well. Knead on
  well floured board until smooth. Roll out to 1/8 inch thickness and cut
  with cookie cutters, dipped in powdered sugar. Bake on lightly greased
  cookiesheets for 10-12 minutes. Cool slightly and decorate with icing as
  you would sugar cookies. Make a lot of batches in different colors, the
  kids love them. Makes 12 cookies 5 inches big.Store well too.
  
  From: Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Orangenplaetzchen
 Categories: Cookies
      Yield: 1 servings
 
      8 tb Butter(1 stick)soft                      Finely chopped
    1/2 c  Light Brown Sugar               1 3/4 c  Flour
      2 tb Orange Peel Grated                       Glaze:
    1/4 ts Salt                            1 1/2 c  Powdered sugar
      1    Egg                                 2 tb Orange Juice
      1 oz Semisweet Chocolate,very            4 tb Lemon Juice
 
  Cream butter, sugar, orange peel, and salt in the mixer at high speed for 1
  to 2 minutes, untill light and fluffy. Add the egg and beat 1 minute more
  at medium speed. Add the chocolate and the flour and beat at low speed just
  enough to combine. Divide the dough, flatten each half into a 6-inch
  circle, wrap in plastic wrap and chill for at least 2 hours or, better yet,
  overnight. When ready to proceed, preheat oven to 375 F. Roll out each
  circle of dough, one at a time, between sheets of lightly flowered waxed
  paper until scant 1/4 inch thick, sprinkle with flour once during rolling.
  Carefully pel off the top piece of paper and, using 2 1/2 inch round
  cutters, cut the dough-still on the bottom sheet of wax paper- into rounds
  but do not lift from paper. Slide the paper of dough on a cookiesheet and
  set in the freezer for 5 minutes. Than use small spatula to remove the
  cookies and space 1 inch apart on a lightly greased baking sheet. Bake the
  cookies in the middle of the oven for 8-10 minutes, or until lightly
  browned on the edges. Transfer at once to wire racks. For the glaze: whisk
  the powdered sugar with the juices until smooth. Using pasrty brush, brush
  the glaze on the still warm cookies. As soon as glaze is hard you can store
  them with waxpaper between the layers in airtight containers.
  
  From: Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Nutty Applesauce Bread (Yields 1 Loaf)
 Categories: Breads, Sauces
      Yield: 1 servings
 
    1/3 c  Crisco Shortening                 1/2 ts Baking soda
    1/2 c  Sugar                             1/2 ts Salt
      1    Egg                               1/2 ts Cinnamon
      1 c  Canned applesause                 1/4 ts Nutmeg
  1 3/4 c  All-purpose flour                   1 c  Finely chopped nuts
      1 tb Baking powder                  
 
  1. Heat oven to 350F.  Grease 9x5x3-inch loaf pan.
  
  2. Cream Crisco and sugar in large bowl at medium to high speed of electric
  mixer.  Beat in egg.  Stir in appleasuce with spoon.
  
  3. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  Stir into creamed mixture with spoon.  Fold in nuts.  Spoon into pan.
  
  4. Bake at 350F for 45 to 50 minutes or until golden brown.  Cool 10
  minutes in pan on rack.  Loosen from sides and remove from pan.  Cool
  completely on rack.
  
  One Loaf
  
  Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY 315-786-1120
  Source: Crisco
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spekulatius
 Categories: Cookies
      Yield: 20 servings
 
     18 oz Flour                               1 ts Cinnamon
      2 ts Baking Powder                       2 dr Almond Oil
      9 oz Sugar                               2    Eggs
      1 ts Vanilla                             7 oz Butter
    1/2 ts Cardamom ground                     4 oz Ground Almonds
    1/2 ts Cloves,ground                  
 
  Mix the flour and baking powder together in a bowl;make a well in the
  middle and put in the egg,sugar and spices and slowly work it all into a
  thick dough.Cut the cold butter into pieces and together with the ground
  almonds put on top of dough,cover all with a little more flour and knead it
  good to a smooth dough fastly. If the dough is to sticky cool it a liitle
  in the refridgerator. Roll out the dough nice and thin and cut out with
  christmas cookiecutters. Grease a cookiesheet and put the cookies on. Bake
  at 400 degrees F on the top slot in the oven for about 15 minutes. This is
  too, out of my grandmas cookbook and the stores sell them in fancy people
  shapes decorated with thinly sliced almonds.Store well too.
  
  From: Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Liver with Onions and Apples
 Categories: Meats
      Yield: 4 servings
 
      4 sl Liver, beef or calves             1/4 c  Butter
      1 c  Flour                                    Salt
  2 1/2 c  Water, hot                               Pepper
      2    Onions                                   Paprika hot
      2    Apples                              1 ds Hotsauce
    1/4 c  Oil                            
 
  Wash liver good and roll in flour and pat flour in good. Peel onions and
  slice into rings. Peel apples, core and slice not to thin. In a large,
  heavy skillet heat the oil anf put in two pieces of liver and the onion and
  apple on the sides with the liver. Fry slowly ,turning often ,poking liver
  with needle to get done evenly.Take out liver and keep warm , add the other
  two slices and keep on frying. When all is done, keep liver and onoin-apple
  mix apart and keep them warm. Put the butter into pan .let melt and brown,
  add the rest of the flour and stir ,sraping the skillet ,until all is dark
  brown; add hot water, half a cup at a time, stirring good and let come to a
  boil after each adding of water. When all is in add the spices to taste, it
  should be a little spicy-hot. Serve with a slice of liver, a fourth of the
  onion-apple mix on the side, add some hot rice or mashed potatoes and
  smother with the gravy. This recipe was passed on to me by my grandmother.
  
  From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Peanut Butter Cookies #2
 Categories: Cookies
      Yield: 24 servings
 
    1/2 c  Shortening                          1 tb Milk
      1 c  Peanut Butter (Creamy)          1 1/4 c  Flour
    3/4 c  Granulated sugar                  3/4 ts Baking Soda
    1/2 c  Brown Sugar (firmly packed)       1/2 ts Baking Powder
      1 ts Vanilla                           1/4 ts Salt
      1    Egg                            
 
  1.  Heat oven to 375F.
  
  2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat
  with electric mixer at medium speed for one minute. Add egg and milk. Beat
  until well blended.
  
  3.  Combine flour, baking soda, baking powder, and salt and add to creamed
  mixture.  Mix well.
  
  4.  Drop rounded tablespoons of dough onto ungreased cookie sheet. Flatten
  in crisscross pattern with fork dipped in flour.  Bake fo 8 to 10 minutes.
  Cool 2 minutes then remove cookies from cookie sheet onto a cooling rack.
  
  Makes 2 dozen cookies.
  
  Source: Crisco
  
  Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cheese-Cherry-Pie
 Categories: Pies
      Yield: 6 servings
 
           Crust:                              1 lb Cottage Cheese
  1 1/2 c  Flour                               1 c  Sour Cream
  1 1/2 ts Sugar                               2    Eggs,beaten
    1/2 ts Salt                              1/2 c  Sugar
    1/2 c  Salad Oil                           2 ts Cornstarch
      2 tb Milk, cold                          1 cn Cherry Pie Filling
           Filling:                       
 
  Crust: Mix flour, salt,sugar together in 8 inch pieplate, in measuring cup
  mix milk with oil, with fork, beat until blended well ;add to flourmix at
  once and start mixing all together with fork, until it is damp, than ,with
  fingers, spread out the dough over the whole pieplate. Prick entire surface
  a couple times with fork. Filling: Put cottage cheese in blender and blend
  until smooth, mix in sour cream, eggs, sugar and cornstarch. Blend all
  well. Spread filling over crust and bake in 350 degrees F, oven for 50
  minutes. Cool; than spread the piefilling on top. Refridgerate until
  serving. This is a low fat version of cheese cake and you can put blueberry
  pie filling on top if you want too. Recipe came from my mother- in- law
  from Ohio.
  
  From: Brigitte Sealing, Cyberealm BBS Watertown,NY 1-315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fudgy Minty Brownies
 Categories: Cookies
      Yield: 1 servings
 
    3/4 c  Cocoa                               2    Eggs
    1/2 ts Baking Soda                     1 1/2 c  Flour
    2/3 c  Oil                                 1 ts Mintflavoring
    1/2 c  Water,boiling                     1/4 ts Salt
      2 c  Sugar                              20    Mintpatties
 
  Stir cocoa and baking soda in mixing bowl, blend in half of the oil, add
  boiling water; stir until mixture thickens. Stir in sugar, eggs, remaining
  oil, stir until smooth. Add flour, mintflavoring and salt, blend very well
  together. Pour into lightly greased 13 X 9 inch baking pan or two 8 inch
  sqare pans. Bake at 350 degress F for 35 to 40 minutes for big pan, about
  30-32 minutes for two small pans.While the brownies are still hot, arrange
  the cream filled mint patties on top, bake another 3 minutes than spread
  all evenly around. Let cool, cut into squares.
  
  From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Holiday Bavarian Pie
 Categories: Pies
      Yield: 6 servings
 
      1    Backed 9 inch Pie Shell             3    Egg whites
      1 pk Unflavored Gelatine               1/4 c  Sugar
    1/4 c  Sugar                             1/2 c  Heavy Cream,whipped
    1/8 ts Salt                                1 ts Nutmeg
      3    Egg yolks                         1/2 c  Heavy Cream,whipped
  1 1/4 c  Milk                                     Shaved Chocolate
      2 tb Rum                            
 
  Day before or early in the day: In small bowl, combine gelatine, 1/4 cup
  sugar, salt. In double boiler top, beat eggyolks. Stir in milk, then
  gelatime mixture. Cook over hot, not boiling water, stirring untill custard
  coats spoon. Stir in rum. Refridgerate, stirring occasionally, until
  mixture mounds when dropped from spoon. Beat until just smooth. In medium
  bowl, beat egg whites untill fairly stiff; gradually add 1/4 cup sugar,
  beating until stiff. Fold in custard and 1/2 cup heavy cream. Turn into pie
  shell; sprinkle with nutmeg. Refridgerate until set. Just before serving:
  Top pie with 1/2 cup heavy cream, sprinkle with shaved chocolate, or
  drizzle grenadine syrup over cream. Out of Good Housekeeping Cookbook,
  typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Blazing Cranberry Pie
 Categories: Pies
      Yield: 6 servings
 
    1/2 c  Seedless Raisins                         Pastry for 2-crust
    3/4 c  Water                                    8 or 9 inch pie
      4 c  (1Lb)Cranberries                         Sugar Cubes
  1 1/2 c  Sugar                                    Lemon Extract
 
  Several hours ahead: In saucepan, place raisins and cranberries and water;
  soak for 20 minutes. Meanwhile wash and pick over cranberries. Add
  cranberries and sugar to the raisins and cook, covered, until skins burst
  (about 10 minutes). Cool. Start heating oven to 425 Degrees F. Roll out
  bottom crust of pie; fit into pieplate, set aside. Roll out top crust, cut
  into 1/2 inch strips for lattice top. Fill lined pie plate with cooked
  cranberry filling; on top arrange strips to make lattice top. Flute edges.
  Bake 30 minutes, or until crust is well brown. Serve slightly warm. To
  Flame: Dot several open spaces with sugar cubes dipped in lemon extract;
  light with match. Serve at once as is or with vanilla icecream . Out of
  Good House Keeping Cookbook Typed by Brigitte Sealing Cyberealm BBS
  Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Wassail Bowl
 Categories: Beverages
      Yield: 24 servings
 
      1 ga Apple Cider                         1 tb Whole Cloves
      1 c  Brown sugar,packed                  1 ts Whole Allspice
      1 cn Frozen Lemonade concentrate         1 ts Ground Nutmeg
      1 cn Frozen Orangejuice concentrd       24    Cinnamon Sticks
 
  In large pot, combine cider, sugar, undiluted lemon and orange juice. Tie
  cloves and all spice in cheese cloth; add to the cider, along with the
  nutmeg. Simmer, covered, 20 minutes. Remove and discard bag. Serve hot, in
  punch cups, with cinnamon stick in each cup. Out of Good Housekeeping
  Cookbook typed by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pumpkin Cake & Frosting
 Categories: Cakes
      Yield: 1 servings
 
      1    Package(18.25)spice cake mix        1    Envelope (1.25oz) whipped
  1 1/2 c  Libby's Pumpkin pie mix                  Topping mix
      4    Med. eggs                     

----------------------------------FROSTING----------------------------------
      1 c  Milk                                1 c  Sugar, powdered; sifted
      5 ts Flour, all purpose                  1 ts Vanilla
      1 c  Butter                         
 
  Preheat oven to 350 deg.
  
  In a large mixing bowl combine cake mix, pumpkin pie mix, and 2 eggs... Mix
  at LOW speed untill moistened then at med. speed adding remainder eggs and
  topping mix. Mix at low speed untill moistened then at med. speed for 3
  min. Pour into greased and floured cake pans and... Bake 45 to 50 min OR
  untill wooden pick comes out clean Cool 15 min... remove from pan(s) and
  cool completely.
  
  FROSTING: Cook milk and flour until thick; cool in fridge. Beat butter,
  sugar and vanilla with mixer. Add flour and milk mixture a little at a time
  (make ahead of cake so that it has plenty of time to cool). Beat well.
  
  From: Fred Goslin, Cyberealm BBS, Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Brussels Sprout and Rice
 Categories: Vegetables, Rice/grains
      Yield: 6 servings
 
      1 cn 10 3/4 ounces condensed           3/4 ts Caraway Seed
           Cream of Mushroom soup            2/3 c  Regular Rice
      1 c  Milk                                2 pk Frozen Brussel Sprouts
      1 tb Butter                                   10 ounces each, cut in half
      1 ts Salt                           
 
  About 40 minutes before serving: In 12 inch skillet, over medium heat, heat
  undiluted soup, milk, 1 cup water, butter, salt and caraway seed to
  boiling; stirring occasionally. Stir in rice; reduce heat to low; cover and
  simmer 15 minutes. Stir in brussel sprouts; cover and continue to cook 15
  minutes or until rice and brussel sprouts are tender; stirring
  occasionally.
  
  From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cornflake Macaroons
 Categories: Cookies
      Yield: 24 servings
 
      2    Egg Whites                          1 c  Coconut
      1 c  Sugar                               2 c  Cornflakes
    1/2 ts Vanilla                           1/2 c  Nuts,chopped
 
  Beat egg whites until stiff and dry. Fold in sugar gradually. Add:vanilla,
  coconut, cornflakes and nuts. Drop by teaspoon fulls onto well greased
  cookiesheet. Bake in 325 defrees F oven until light brown. Out of Family
  Circle Magazine 1950 typed by Brigitte Sealing Cyberealm BBS Watertown, NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Christmas Bread
 Categories: Breads
      Yield: 8 servings
 
      1 lb Frozen Bread Dough                  1 c  Confectioners sugar
    1/2 c  Candied Mixed Fruit                 4 ts Milk
    1/2 c  Walnut,chopped                    1/8 ts Cardamom ,ground
    1/4 c  Mincemeat                      
 
  Thaw frozen bread dough according to package directions. On a lightly
  flowered board pull dough out until it is 12 inches long. Knead in the
  fruit,mincemeat and the nuts into the dough. With a sharp knife cut dough
  into 3 ropes, 12 inches long. Press the 3 ropes together on one end and
  braid on a greased cookiesheet. Let rise in a warm (90) degree place until
  double in bulk, about 1 1/2 hours. Bake in a preheated oven at 350 degrees
  F for 25-30 minutes. Cool. Combine the sugar,milk and cardamom, spread this
  glaze over bread. Collected out of a magazine by Brigitte Sealing Cyberealm
  BBS, Watertown,  NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Eggnog Mold
 Categories: Desserts
      Yield: 6 servings
 
      2 pk Gelatine,unflavored                 1 c  Almonds,ground
    1/2 c  Cold Water                          1 cn Mandarin Oranges,drained
      1 cn Eggnog,chilled                           Coolwhip to taste
 
  Sprinkle the two envelopes gelatine onto the water to soften. Place over
  low heat, stirring until dissolved. Add gelatin to the eggnog, add the
  almonds. Pour into an oiled 5-cup mold. Refridgerate until set, about 3-4
  hours. Unmold and garnish with the mandarin oranges and coolwhip .
  
  From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ham Corn Chowder
 Categories: Soups/stews
      Yield: 6 servings
 
      2 cn 17 oz each Creamed Corn             1 tb Instant Minced Onions
  1 1/2 c  8 oz Chopped Ham,cooked           1/4 ts Salt
  1 1/2 c  Milk                              1/4 ts Pepper
      1 c  Cheddar Cheese,grated                    Parsley,chopped
 
  In a big saucepan combine corn,ham,milk,cheese,onions and seasons. Heat all
  through very good and slowly, stirring often. Best use the microwave.
  Garnish with the parsley and serve. Collected from a magazine by Brigitte
  Sealing, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grilled Country Ribs From George Fassett
 Categories: Meats
      Yield: 4 servings
 
------------------------------MARINATING SAUCE------------------------------
      1 c  Vegetable oil                     3/4 ts Bell's seasoning
    1/4 c  White vinegar                       1 tb Parsley flakes
      4    Eggs                              1/4 ts Oregano
      1 tb Salt                              1/4 ts Garlic Powder
    1/2 ts Black pepper                  

------------------------------FOILED POTATOES------------------------------
      5 md Potatoes                            1 sm Onion, halved and sl
    1/4    Stick of butter                          Salt & Pepper to tas
    1/2 ts Parsley                                  Veg. shortening
      1    Clove garlic, chopped          
 
  Marinating the Ribs:
  
  Place country pork rib slices in a large container, such as a
  tupperware-type with a tight-fitting lid, add all ingredients for marinade.
  Cover and shake vigorously to mix.  Refrigerate, overnight best but a few
  hours at the least.  This is an adaptation to the class "Fireman's Field
  Days" marinade.
  
  Preparing the potatoes:
  
  Spread out two 3 ft. sheets of heavy duty aluminum foil, splic together to
  form one wide one.  Rub vegetable shortening on center 2/3 of foil to
  prevent sticking.  Slice potatoes, skin still on, onto foil food processor
  works wonders..).  Season potato slices with remainder ingredients, slice
  butter over top.    Carefully draw sides of foil together and crimp (don't
  pull apart seam on bottom!) and then roll up ends.
  
  Cooking:
  
  Get grill hot, place foil potatoes over high heat and cook for to 20 min.,
  then move to low-heat area, upper shelf, or keep warm in oven. (Check
  potatoes by unrolling top a bit and they should be soft, bottom layer
  browned well.)
  
  Keeping grill hot, lay out pork slices from marinade and grill Adjust temp
  for flaming/burning, not letting them fire or char.  Turn baste, letting
  marinade cook on top of meat before turning again.  The egg congeals on the
  hot surface of the ribs and helps to coat the ribs Continue turning and
  basting every few minutes until all marinade is g approx. 30-40 minutes.
  Cut into thickest part of a slice and check fo doneness - there should be
  no pink.  The object of turning and basting to build up a coating of the
  cooked marinade on the meat, almost like crust. Meat will have a
  well-cooked appearance but should not be char black (don't let flames
  ignite marinade and burn it).
  
  Serve foil potatoes hot from foil (mmm, get the crispy ones on bottom, like
  potato chips!) and dive into the ribs.  Add your favorite vegetable or corn
  on the cob for a great meal, any time of the year!
  
  From George Fassett, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Creamed Tuna - Jim Sisk
 Categories: Fish/sea
      Yield: 2 servings
 
    1/4 c  Butter or margarine               1/4 ts Pepper
    1/4 c  Flour                               2 c  Milk
    1/2 ts Salt                                1 cn Tuna Fish (drained)
 
  1.  To make white sauce; melt butter, blend in flour, salt and pepper. Mix
  until smooth.  Gradually stir in milk and heat while stirring constantly.
  Heat until mixture boils and thickens.
  
  2.  To sauce add drained tuna fish.  Stir until well mixed and thoroughly
  heated.  Serve over mashed potatoes, rice, toast, etc, with vegetables if
  desired.
  
  Makes approximately 2 1/2 cups.
  
  From Jim Sisk, Cyberealm BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Holiday Delight Cheesecake (Lo-Fat)
 Categories: Desserts, Low-cal
      Yield: 12 servings
 
      1 c  Graham cracker crumbs               3 tb Lemon juice
      3 tb Sugar                               3 tb Cholesterol-free egg product
      2 tb Margarine, melted                   1 ct Non-fat lemon yogurt
      3 pk Fat-free Cream Cheese (8oz)              Lite whipped topping
    3/4 c  Sugar                               1 cn Cherry pie filling
      2 tb Flour                          
 
  1.  Heat oven to 350F.  Combine graham cracker crumbs, sugar and
  margarine; mix well.  Pat onto bottom of 9" or 10" springform pan. Set
  aside.
  
  2.  Beat cream cheese, sugar and flour together until light, fluffy and
  smooth.  Gradually add lemon juice and egg product; beat well. Add lemon
  yogurt and mix thoroughly.  Pour over prepared crust.
  
  3.  Loosely place aluminum foil over springform pan.
  
  4.  Bake at 350F 60 to 70 minutes or until center of cake is set.
  
  5.  Gently run tip of knife between cake and edge of pan.  Cool to room
  temperature before removing from pan.  Chill.
  
  Served topped with cherry pie filling and whipped topping.
                               Per 1/12th serving:
  
    Calories.....................216    Protein...................16g
    Carbohydrates................30g    Total Fat..................4g
    Saturated Fat.................1g    Cholesterol................9g
    Sodium.....................542mg    Fiber......................6g
                           % of Calories from Fat 17%
  
                          *     *     *     *     *
  
                                  Comparison:
  
                                        Per Serving
                                        % Calories
                             Fat        from Fat         Cholesterol
                          --------------------------------------------
    This Cheesecake            4g            17%               9mg
  
    Regular Cheesecake        26g            63%             120mg Source:
  Healthy Choice and Redi Wip Lite (recipe from newspaper)
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Stuffed French Toast
 Categories: Breads, French, Breakfast
      Yield: 4 servings
 
      1    Loaf large diameter french        1/2 lb Boiled ham (thinnley sliced
           Bread                               1    Package American Cheese
    1/2 c  Milk                              1/2 lb Breakfast sausage
      4 lg Eggs                              1/2    Package bacon
    1/4 c  Sugar                           1 1/2 ts Vanilla
      1 ts Cinnamon                       
 
  In a large skillett or electric frying pan fry the bacon and breakfast
  sausage, togeather but separately, untill done.
     While the meat is cooking, slice the french bread into eight slices
  approx 1 1/2" to 2" thick. and then slice each slice 3/4 of the way through
  again.
     Mix the milk, eggs, sugar cinnamon and vanilla togeather into a batter
  in a deep bowl,and set aside.
     Take up the bacon and sausage and divide each into eight equal parts and
  the same with the ham.
     Dip each piece of bread into the batter and submerge it so that both
  sides and edges are coated.
     Open each piece and put in one portion of the meat, bacon, and ham along
  with one slice of cheese and close the bread again.
     Fry the stuffed batter coated bread slices in the skillet or the elec.
  fry pan that has been coated with PAM or other suitable non-stick agent..
  untill golden brown on the outside and the cheese is melted on the inside.
     Serve two slices to a plate with your favorite garnishes and condiments.
  (ie. home fries, maple syrup, confectioner's sugar etc...)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Baked Caramel Corn
 Categories: Appetizers
      Yield: 10 servings
 
      1 c  Butter                            1/2 ts Baking Soda
      2 c  Brown Sugar                         1 ts Vanilla
    1/2 c  Cornsyrup                           6 qt Popped Popcorn
      1 ts Salt                           
 
  Melt butter; stir in brown sugar, cornsyrup and salt. Bring to a boil,
  stirring constantly, than boil,without stirring for 5 minutes. Remove from
  heat, stir in soda and vanilla. Gradually pour over corn, mix well. Turn
  into two large, shallow baking pans. Bake at 250 degrees F for 1 hour, stir
  every 15 minutes. Remove from oven, cool completly. Break apart and store
  in tightly covered containers. Found this in some magazine a while ago,
  dont know which one any more!  From Brigitte Sealing, Cyberealm BBS
  Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet-Sour Pork Chops & Sweet Potatoes
 Categories: Meats, Pork/ham
      Yield: 6 servings
 
      1 tb Salad Oil                           2 ts Salt
      2 lb Pork Chops                        1/2 ts Cinnamon
      3 tb Brown Sugar                         1 cn Sweet Potatoes (17-18 ounces
      2 tb Cider Vinegar                       2 ts Cornstarch
 
  About one hour before serving: In 12 inch skillet over medium-high heat, in
  hot oil, cook porkchops until browned on both sides, Stir in
  sugar,vinegar,salt and cinnamon and 1 cup water. Reduce heat to low; cover
  and cook 40 minutes or until pork chops are fork tender. Add sweet
  potatoes; cover and cook 5 minutes longer. Meanwhile. in cup, blend
  cornstarch with 1 tablespoon water until smooth. Take out pork chops and
  keep warm. Increase heat to medium; gradually stir in cornstarch mix into
  skillet liquid and cook, stirring constantly ,until mixture is thick. Serve
  at once with a green salad. Out of Womens Circle Magazine 1950 typed by
  Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: A 3-Day Marmalade
 Categories: Condiment, Preserve
      Yield: 6 servings
 
      5    Sour oranges                             Granulated sugar
      1    Grapefruit                          1    St day:
 
  From: Arizona Cookbook
  
  Cut sour oranges and grapefruit in half and remove the seeds. Cut the pulp
  and rind in slices. Measure. Add 3 times as much water as fruit. Let the
  mixture stand.
  
  2 nd day:
  
  Boil the mixture for 20 minutes at a hard boil. Set aside for the next day.
  
  3 rd day:
  
  Measure the mixture and measure an equal amount of sugar. Boil the fruit
  for 20 minutes, and add sugar all at once. Stir. Boil 35 min. or until a
  little jells on a cold saucer. Seal with paraffin while hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: All Purpose Pickling Solution
 Categories: Pickles, Garlic
      Yield: 1 servings
 
      1 ts Salt Per Quart Of Water             1    Bay Leaf
      1    Clove Garlic                        8    Spice Balls
      1    Stalk Of Celery, Sliced             1    Bud Of Dill
      1    Carrot, Sliced                      1 lb Washed Pickling Cucumbers
      1    Hot Chili Pepper               
 
  Combine all ingredients, except cucumbers, in a pan and bring to a boil.
  Then prick the cucumbers with a fork and add to pickling solution.  Put in
  jars and seal.  Let stand for 3 weeks before eating.  Typed by Syd Bigger.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Allethea Wall's Copper Pennies (Pickled Carrots)
 Categories: Vegetables, Pickles
      Yield: 24 servings
 
      2 lb Carrots                           3/4 c  Vinegar
      1    Onion,medium-sized                  1 ts Worcestershire sauce
      1    Green pepper,medium                 1 ts Mustard
      1 cn Tomato soup                       1/2 ts Salt
      1 c  Sugar                          
 
  1. Scrape and slice carrots thinly; peel and chop onion; cut pepper in
  half, remove seeds, and cut into thin slivers.
  2. Combine remaining ingredients, blend well, and pour over vegetables in a
  large nonmetal bowl. Cover and refrigerate several hours before serving.
  3. Drain and serve as an appetizer or as a relish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Almond Butter
 Categories: Condiment
      Yield: 1 servings
 
      1    Text Only                      
 
  Use two cups of blanched whole almonds. If only unblanched almonds are
  available, blanch them this way: Place the almonds in a saucepan and cover
  with water. Bring to boiling, then drain. The skins should slip off easily
  when you press each almond between your thumb and forefinger. Dry on paper
  towels. Spread the dry almonds in a shallow baking pan and toast in a 300
  degree oven for about 20 minutes or until golden. Cool for 5 minutes before
  processing or blending.
  
  To process: Place the steel blade in your food processor or blender. Add
  the nuts. Cover and process or blend until a butter forms, stopping
  occasionally to scrape the sides of the bowl or blender a few times. Keep
  processing for three to five minutes or until all of the mixture is evenly
  blended. Process about two minutes more or until the butter is the desired
  smoothness.Store in a covered container in your refrigerator for up to two
  weeks. Bring to room temperature for easier spreading. Makes about 1 1/4
  cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Anchovy Sandwich Butter
 Categories: Spreads
      Yield: 1 servings
 
    1/4 lb Sweet Butter                             Fillets
      3    Coarsely Chopped Anchovy       
 
  Combine ingredients and mix until smooth.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Anchovy Spread
 Categories: Spreads
      Yield: 6 servings
 
      2 oz Anchovy fillets, drained          1/4 ts Hot-pepper sauce
      1 tb Milk                                2 ts Capers, drained, finely
      2 tb Butter, softened                         -chopped
      1 oz Bel Paese cheese                         Hot toast strips
      1 ts Lemon juice                              Radish slices
      3 pn Cayenne pepper                           Watercress sprigs
      3 pn Ground nutmeg                  
 
  Put anchovies into a bowl with milk. Let soak 30 minutes. Drain well, then
  pat anchovies dry with paper towels.
  
  Chop anchovies finely and put into a bowl with butter and cheese; mix well.
  Add lemon juice, cayenne, nutmeg and hot-pepper sauce.
  
  In a blender or food processor, process to a smooth puree scraping mixture
  from sides of bowl occasionally. Add capers and mix well. Spread thinly on
  toast. Garnish with radish slices and watercress.
  
  NOTE: This mixture will keep in refrigerator for up to 5 days.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Anise - Fennel
 Categories: Spices/etc.
      Yield: 6 servings
 
      2 lg Stalks anise (fennel)               1 c  Sliced fresh mushrooms
      1    Clove garlic, quartered             1 c  Chopped fresh tomatoes
      2 tb Olive oil                         1/3 c  Beef stock or bouillon
      3 tb Butter                            1/2 ts Sweet basil
 
  There is a bit of confusion about these two plants.  For some reason,the
  fennel plant, which resembles celery with fern like tops, has been called
  sweet anise in produce markets.  The true anise is cultivated only for its
  seeds. So what you see labelled "sweet anise" in  your market is probably
  fennel, but no matter what you call it, this is a highly interesting
  vegetable.  Every part of this aromatic plant has a taste and aroma similar
  to licorice.  The stems are eaten like celery,uncook, or cooked and served
  as a vegetable (heavenly with apples in waldorf salad) Available from
  September to May.
  
  HOW TO CHOOSE AND STORE:  Choose fennel the same way you do celery, with
  crisp stalks and fresh leaves.  Wash and store in vegetable crisper or
  plastic bag in refrigerator.
  
  BASIC PREPARATION: Trim the ferny tops and remove tough outer stalks. Cut
  off heavy base.  Slice the stalks in thin lengthwise strips.  Wash,drain
  and cook in boiling, salted water or bouillon until just tender,15-20
  minutes.  Drain and add melted butter, salt and pepper and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple & Prune Chutney
 Categories: Relishes
      Yield: 6 servings
 
    700    Gr. (1 pound, 8 oz.) apples,             -firmly)
           -pealed, cored and chopped          1 tb Salt
   1250    Gr. (2 pound, 11 oz.)               1 ts Ground, allspice
           -prunes, washed and chopped         1 ts Ground ginger
           -(stones removed)                 1/4 ts Ground nutmeg
    450    Gr. (1 pound) onions, peeled      1/4 ts Ground cayenne pepper
           -and chopped                      1/4 ts Ground cloves
      2 c  Sultanas                            2 ts Mustard seed
      2 c  Apple-vinegar                            Sterilized glass jars
  2 2/3 c  Soft brown sugar (pressed      
 
  Delicious with pork, ham or cheese.
  
  About 6 cups
  
  Bring all the ingredients to the boil in a fairly large pan. Reduce the
  heat. Simmer (with a lid on the pan) for approximately 2 hours. When the
  mixture is thick enough, pour the chutney in sterilized jars and close them
  immediately.
  
  Posted by Rina de Jong
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple and Green Tomato Chutney
 Categories: Relishes
      Yield: 24 servings
 
     12    Tart green apples               2 1/2 c  Brown sugar (tightly packed)
     24 sm Green tomatoes                      2 tb Salt
      4 md Sized onions                      1/2 ts Crushed, dried chilies
      3 c  Seedless raisins (1 pound)      1 1/2 tb Curry powder
      4 c  Cider vinegar                       3 tb Mixed pickling spices
 
  Wash, core and chop the apples; wash, blanch, peel and chop the apples and
  chop the onions.  Place apples, tomatoes and onions in a preserving kettle
  and add raisins, vinegar, sugar, salt, red pepper and curry powder.  Put
  the pickling spices in a cheesecloth bag and add to the kettle.  Boil,
  stirring occasionally, for 25 minutes, or until apples are transparent.
  
  Remove fruit with a slotted spoon.  Boil syrup rapidly until it thickens.
  
  Discard pickling spices, return the fruit to the syrup and bring to a boil.
  
  Remove from the heat and ladle into hot, sterilized jars and seal
  immediately.  Process in boiling water bath for 10 minutes.  This recipe
  makes approximately 24 half-pints.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple and Cider Jelly
 Categories: Toppings, Condiment, Preserve
      Yield: 12 servings
 
      2 lb Cooking apples, washed                   Finely grated rind 1 lemon
    1/2 pt Dry cider                           9 oz Granulated sugar
 
  makes 12 oz aprox
  
  1. roughly chop the apples(including the skin and core) and put them in a
  large heatproof bowl add the cider and lemon rind, then partially  cover
  the bowl with microwave clingfilm. microwave on high for 10-12 minutes
  until the apples are soft, stirring twice during cooking.
  
  2. puree the apples in a food processor then pour into large nylon sieve
  placed over a bowl leave to drip for 2 hours set the drained pulp  aside
  for the apple and rum spread measure the apple juice there  should be about
  1/2 pint but if necessary make up to half a pint with  some cold water
  
  3. pour the apple juice into a medium sized heatproof bowl and stir in the
  sugar microwave uncovered on high for 8-9 minutes until a teaspoon of the
  jelly dropped on to a chilled saucer forms a skin after 1 minute carefully
  pour the jelly into a clean warm jar and cover with a waxed paper disc
  allow to cool then cover with a lid
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple Catsup
 Categories: Condiment
      Yield: 6 servings
 
      4 c  Unsweetened apple sauce             1 ts Onion flavoring
      1 ts Ginger                              2 ts Salt
      1 ts Cinnamon                            2 c  Vinegar
      1 ts Cloves                              1 ts Pepper
      1 ts Mustard                        
 
  Combine all ingredients.  Simmer slowly until thick. Mrs. A.J. Jennings,
  Leander, TX.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple Jelly
 Categories: Toppings
      Yield: 3 servings
 
      4 c  Apple juice (takes about 3          2 tb Strained lemon juice, if
           -pounds apples and 3 cups                -desired
           -water)                             3 c  Sugar
 
  To prepare juice:  Select about one-fourth firm-ripe and three-fourths
  fully ripe tart apples.  Sort, wash, and remove stem and blossom ends; do
  not pare or core.  Cut apples into small pieces.  Add water, cover and
  bring to boil on high heat.  Reduce heat and simmer for 20 to 25 minutes,
  or until apples are soft.  Extract juice.
  
  To make jelly:  Measure apple juice into a kettle.  Add lemon juice and
  sugar nd stir well.  Boil over high heat to 8 degrees above the boiling
  point of water, or until jelly mixture sheets from a spoon.
  
  Remove from heat, skim off foam quickly.  Pour jelly immediately into
  sterilized hot containers and seal.  Makes 3 to 4 eight ounce glasses.
  
  From: The Ball Blue Book Shared By: Pat Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple Maple Jam
 Categories: Spreads, Preserve
      Yield: 6 servings
 
      3 qt Finely chopped apples (about        1 ts Cinnamon
           -6 pounds)                        1/2 ts Allspice
      6 c  Sugar                             1/2 ts Nutmeg
      1 c  Maple syrup                       1/4 ts Cloves
 
  Combine all ingredients in a large sauce pot.  Bring slowly to a boil. Cook
  rapidly to jellying point.  As mixture thickens, stir frequently to prevent
  sticking.  Pour hot into hot jars, leaving 1/4 inch head space. Adjust
  caps.  Process 10 minutes in boiling water bath.  Yield: about 8 half
  pints.
  
  From: Ball Blue Book Shared By: Pat Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple Marmalade
 Categories: Condiment, Preserve
      Yield: 6 servings
 
      4 c  Apple sauce                         2 c  Sugar
    2/3    Lemon                             1/2    Bottle fruit pectin
 
  Pare and slice apples.  Add just enough water to prevent sticking. Cover
  and cook until apples are soft.  Add grated rind and juice of lemon, and
  sugar.  Heat to boiling, stirring constantly. Boil hard 1 minute. Remove
  from fire.  Add fruit pectin. Stir 1 minute. Skim. The Household
  Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple or Grape Jelly
 Categories: Spreads, Toppings, Preserve
      Yield: 1 servings
 
      2 c  Bottled juice                       1 pk Liquid Certo (1 pouch)
  3 1/2 c  Sugar                          
 
  Combine juice and sugar into a large pan.  Place over moderate heat and
  bring to a boil.  Stir in Certo and bring to a full rolling boil and
  continue at a full rolling boil for 1 minute.  Remove from heat, skim and
  bottle at once.
  
  This is from way back in the late 60's.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple Pickles
 Categories: Pickles
      Yield: 6 servings
 
      2 c  Pared and quartered apples          1    Stick cinnamon
      1 c  Mild vinegar                        2 c  Sugar
    1/8 ts Cloves                         
 
  Combine sugar, vinegar, and spices.  Boil 5 minutes.  Add fruit and cook
  until tender.  Pack in sterilized jars.  Fill to within 1/4 inch of top
  with sirup.  Other fruits such as peaches, pears, and crab-apples may be
  substituted for apples. Mrs. G.E. Mayo, Sherburn, MN.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple Quince Jelly
 Categories: Condiment
      Yield: 6 servings
 
      2 lb Apples                                   Sugar
      2 lb Quinces                        
 
  Wash apples.  Remove stems, seeds, and blossom ends.  Do not pare. Cut in
  quarters.  Cover with water.  Cook until very soft. Drain through jelly
  bag.  Wash quinces.  Remove stems, seeds, and blossom ends. Do not pare.
  Cut in small pieces.  Cover with water. Cook slowly until very soft. Drain
  through jelly bag. Combine apple and quince juice in equal proportions. Use
  2/3 cup sugar for each cup juice. Boil rapidly until jelly sheets from
  spoon. The Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple Strawberry Jelly
 Categories: Toppings, Preserve
      Yield: 3 servings
 
  1 1/2 c  Unsweetened bottled apple       3 1/2 c  Granulated sugar
           -juice                              1    Pouch liquid fruit pectin
      1 pt Fully ripe strawberries        
 
  Pour apple juice into a preserving kettle or large saucepan.  Thoroughly
  crush the barries, using a potato masher, one layer at a time; measure 1/2
  cup prepared berries; add to apple juice; add sugar.  Place pan over high
  heat; bring to boil, stirring continuously; at once, stir in liquid fruit
  pectin; bring to a full rolling boil; boil hard for 1 minutes,stirring
  continuously; remove kettle from heat.  Skim off foam with a metal spoon;
  pour quickly into hot sterilized jars, leaving 1/2 inch head space; seal
  with melted paraffin wax; cover with clean lids.  Stor in a cool, dark, dry
  place.
  
  **NOTE**  Bottled Strawberry cocktail can be substituted for the fresh
  strawberry juice, giving a slightly sweeter product.  Makes 3-1/2 cups.
  
  Origin:  Appeal (quarterly publication by Overwaitea Foods) Shared by:
  Sharon Stevens.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple Thyme Jelly
 Categories: Condiment, Preserve
      Yield: 1 servings
 
      2 c  Apple cider                         1    Liquid fruit pectin; 3 ounc
  3 1/2 c  Sugar                                    -es
      2 ts Fresh thyme leaves             
 
  1.  Combine the cider, sugar and thyme in a 4-quart microwave-safe bowl,
  and stir well. 2. Cook, uncovered, at full power (650 to 700 watts) for 10
  minutes. Stir, return to the microwave, and cook until the sugar has
  dissolved and the mixture has reached a full rolling boil, about 5 more
  minutes. 3. Stir the pectin into the mixture, return it to the microwave,
  and cook for 1-1/2 minutes. 4. Skim any foam off the surface, ahd pack the
  jelly into sterilized jars according to the manufacturer's directions.
  Makes 1 quart. Authors' note: A delicate flavor -- just perfect for glazing
  a simple lamb or pork roast. Source: The New Basics Cookbook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple-Pear Butter
 Categories: Toppings, Preserve
      Yield: 6 servings
 
      4 lb Juicy, tart apples                1/4    To 1/2 C. water, if desired
      4 lb Pears                               2 tb Grated orange peel
      1 c  Orange juice                      2/3 c  Sugar
 
  Apple-Pear Butter Serving Size
  : Keywords
  : Preserves                   Canning Pears Canning
  
  Qty       Measurement      Preparation           Ingredient *---*
  
  Wash 8 pint, five 1-1/2 pine or 4 quart jars in hot soapy water;  rinse.
  Keep hot until needed.  Prepare lids as manufacturer directs.  Wash apples
  and pears.  Place in a 6-quart pot.  Pour orange juice over fruit; cover.
  Stirring occasionally, cook over low heat until fruit is tender. If mixture
  is too dry, add 1/4 to 1/2 cup water as mixture cooks.  Press through a
  food mill or sieve into a large bow;  discard seeds and skins.  Return
  puree to pot.  Stir in orange peel and sugar.  Stirring constantly over
  medium heat, bring to a boil.  Ladle into 1 hot jar at a time, leaving 1/2
  inch headspace.  Release trapped air.  Wipe rim of jar with a clean damp
  cloth.  Attach lid.  Place in canner.  Fill and close remaining jars.
  Process in a boilinb-water bath.  Pints 20 minutes, 1-1/2 pints or quarts,
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple-Pepper Jelly
 Categories: Toppings
      Yield: 4 servings
 
      2 c  Water                           3 3/4 c  Sugar
      6 oz Frozen apple juice; thawed               Red pepper; crushed,to taste
  1 3/4 oz Powdered fruit pectin; 1 pk       1/8 ts Red food coloring
 
  Stir the water, apple juice concentrate and pectin in a 3-quart saucepan,
  until the pectin is dissolved.  Heat to boiling, stirring constantly. Add
  the sugar and red pepper then heat to a rolling boil, stirring constantly.
  Remove from the heat and strain.  Add the red food color. Immediately pour
  into hot sterilized jars or glasses or freezer containers. Cover tightly
  and cool.  Refrigerate no longer than 4 weeks or freeze no longer than 2
  months.  Serve with meat. Makes 4 half pints of jelly. GRAPE JELLY:
  Substitute 1 can (6 oz) of frozen grape juice concentrate for the apple
  juice concentrate.  Omit the red pepper and food color. TANGERINE JELLY:
  Substitute 1 can (6 oz) frozen tangerine juice concentrate for the apple
  juice concentrate.  Omit red pepper and food color.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple-Plum Butter
 Categories: Condiment, Preserve
      Yield: 3 servings
 
      2 lb Slightly underripe red plums        2 c  Unsweetened, unfiltered
           - quartered                              - apple juice
      2 lb Tart apples, quartered              2 ts Ground cinnamon
 
  Combine plums, apples and juice in a heavy non-aluminum saucepan. Bring to
  a boil over medium heat.  Reduce heat, cover partially and simmer 25
  minutes, stirring occasionally.  Uncover and cook until fruit is very
  tender, stirring stirring occasionally (20-30 minutes).
  
  Cool slightly. Force fruit through food mill fitted with medium blade,
  discarding peel and seeds.  (or you can do as I do, seed and pit the fruit
  BEFORE cooking.  Then, when you reach this stage, all you have to do is run
  it through a food processor)  Return puree to pan, add sugar and cinnamon.
  Bring to a boil over medium heat, stirring constantly. (careful, mixture
  can scorch easily!) Reduce heat and simmer briskly until butter is thick
  and glossy, stirring frequently (about 40 minutes). Remove from heat, spoon
  into hot sterilized jars and seal. Makes 3 pints jars or 6 - 8oz jars.
  Butter can be stored in the fridge for up to 3 weeks, or processed in a
  boiling water bath (15 minutes for pint jars or 10 minutes for 8 oz jars)
  and kept on a cool dark shelf for up to 1 year.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apricot Butter
 Categories: Condiment, Preserve
      Yield: 4 servings
 
     10 c  Sliced apricots                   1/3 c  Orange juice
      1 c  Water                               1 tb Granted orange rind
           Sugar                          
 
  Add water to apricots and cook until soft.  Press through sieve (or cheat
  like I do and run 'em through the blender).  Measure and to each cup pulp
  add 2/3 c sugar.  Add juice and grated orange rind.  Cook until thick
  (about 10-15 minutes).  Pour into sterilized pint jars to within 1/2 inch
  of top.  Put on cap, screw band firmly tight and process in boiling water
  bath ten minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apricot Chutney
 Categories: Relishes
      Yield: 6 servings
 
      6 c  FRESH APRICOTS, pitted              1 tb MUSTARD SEEDS
      4 md ONIONS, sliced                      1 ts CAYENNE PEPPER
  1 1/8 c  SEEDLESS RAISINS                  1/2 ts GROUND TURMERIC
  2 1/2 c  WHITE WINE VINEGAR                  1    ORANGE, the peel grated and
      1 lb DARK BROWN SUGAR                         -the juice
      4 tb SALT                                     Strained
      1 c  PRESERVED GINGER                  1/2 c  WALNUTS
 
  Put all of the ingredients into a large pan and cook gently to a soft mush,
  about 1-1/2 hours.
  
  Add the walnuts.
  
  Pack into sterilized jars.
  
  Process in a boiling water bath; pints 25 minutes; quarts 30 minutes. Keep
  the chutney for at least one month before using it.
  
  Posted by Ellie Collin, Prodigy ID# CMKD93F.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apricot Ginger Conserve
 Categories: Condiment
      Yield: 6 servings
 
      3 c  Dried apricots                      2 ts Grated orange rind
    3/4 c  Sliced, candied ginger              1 ts Grated lemon rind
    1/2 c  Orange juice                    2 1/4 c  Sugar
    1/4 c  Lemon juice                       1/2 c  Chopped nuts
      5 c  Cold water                     
 
  Wash apricots.  Add water, ginger, orange and lemon juice, grated rind, and
  sugar.  Stir until well mixed.  Simmer slowly, stirring frequently, until
  thick and clear.  Add nuts and cook 5 minutes. The Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apricot Jam
 Categories: Condiment, Preserve
      Yield: 6 servings
 
  3 1/4 c  Prepared fruit                      7 c  Sugar
    1/2    Bottle fruit pectin            
 
  Wash apricots.  Pit.  Do not peel.  Cut in small pieces.  Crush thoroughly.
  Combine sugar and fruit.  Mix well.  Hat rapidly to full rolling boil. Stir
  constantly before and while boiling. Boil hard 1 minute. Remove from fire.
  Stir in fruit pectin. Skim. The Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apricot Lite Jam
 Categories: Condiment, Preserve
      Yield: 6 servings
 
      2 c  (480 mL) dried apricots             1    Orange, peeled, seeded and
  1 1/2 c  (360 mL) crushed pineapple,              -chopped
           -unsweetened (if using                   Juice of 1/2 lemon
           -canned,                        3 1/2 c  (840 mL) sugar
           Drain)                         
 
  Cover apricots with cold water and let soak overnight.  Simmer apricots in
  soaking water, uncovered, until tender.  Mash with a potato masher or in a
  food processor.  Add pineapple, orange, lemon juice, and sugar to apricot
  mixture.  Simmer until sugar has dissolved, stirring frequently; then cook
  over high heat until thick, about 20 - 30 minutes.  Skim off foam. Pour
  into hot jars, leaving 1/4" (6mm) head space.  Adjust caps.
  
  Process 10 minutes in boiling water bath.  Yield: 6 half pints (1440 mL)
  
  From: The Ball Blue Book Shared By: Pat Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apricot Marmalade
 Categories: Toppings, Preserve
      Yield: 6 servings
 
      2 c  Dried apricots (firmly              2 c  Sugar
           -packed                           1/2 ts Cinnamon
      4 c  Water                          
 
  Wash fruit, soak 8 hours in the 4 c of water.  Place over heat in water in
  which it has been soaked; simmer until very soft; rub through coarse sieve,
  return pulp to heat; when it reaches boiling point, add sugar and simmer
  gently for 40 to 45 minutes, stirring almost constantly as it scorches very
  easily.  Add cinnamon while cooking.  Pour into sterilized half-pints to
  within 1/2 inch of top.  Put on cap, screw band firmly tight.  Process in
  boiling water bath ten minutes.
  
  Posted by Terri St.Louis-Woltmon
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apricot Preserves
 Categories: Spreads, Preserve
      Yield: 12 servings
 
      4 kg Pitted, very ripe apricots               Juice of 1 lemon
           -(8 lbs 12 oz)                  1 1/2 pk "Einsiedehilfe" ('Preserving
  3 1/4 kg Sugar (7 lbs)                            -Aid') dissolved in
 
  hot water
  
  Cook apricots and sugar to setting point, continually skimming off foam.
  Shortly before done, add lemon juice.  Remove from heat. Stir in
  'Preserving Aid' dissolved in hot water.  Pour into hot, dry, sterilized
  jars. Seal jars with cellophane the top of which has been dipped in rum and
  smooth the overhang over the jars' necks, tying with thin twine.
  
  Makes 12 half-liter jars and one quarter-liter jar.  (Between 13 and 14 1
  pint jars).
  
  "Einsiedehilfe" ('Preserving Aid') is sold (in Austria) in 15 gram packages
  and consists of 65 percent sugar and 35 percent benzoic acid.
  
  To test for setting point:  Spoon a little of the conserve onto a chilled
  saucer. Leave for a few minutes - then hold saucer upside down. If conserve
  doesn't run, then setting point has been reached.
  
  From:  Maria Baumgartner (Karin Brewer's mother), Vienna, Austria Posted
  by:  Karin Brewer, Cooking Echo, 6/92
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apricot-Cream Cheese Spread
 Categories: Spreads, Toppings
      Yield: 6 servings
 
      1 c  Chopped dried apricots            3/4 c  Orange marmalade
    3/4 c  Water                               2 tb Milk
     16 oz Cream cheese, softened              1 c  Chopped pecans
 
  Combine apricots & water in small saucepan.  Bring to boil; cover, reduce
  heat, and simmer 10 minutes.  Drain well.
  
  Beat cream cheese at medium speed with electric mixer, until it's smooth
  and fluffy. Stir in the apricots and remaining ingredients.
  
  Serve on crackers.  (Also yummy on an English muffin or bagel.)
  
  Yield:  About 3 and 1/2 cups.
  
  Recipe from Southern Living magazine's 1987 Annual Recipes book.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apricot-Jalapeno Jelly
 Categories: Toppings, Spices/etc., Hot, Preserve
      Yield: 6 servings
 
    1/2 c  Jalapeno peppers, stems &           1    And 1/2 cups dried apricots,
           -seeds removed                           -chopped
      1 lg Red bell pepper, stem &             6 c  Sugar
           -seeds removed                      3 oz Liquid pectin
      2 c  Cider vinegar                       4    Drops red food color
 
  Put jalapenos, bell pepper, & vinegar in blender.  Puree 'til coarsely
  ground and small chunks remain.
  
  Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large
  saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim
  off any foam that forms.
  
  Allow mixture to cool for 2 minutes.  Then mix in pectin (and food coloring
  if you're going to use it).
  
  Pour into sterilized jars, seal, and cool.  (I processed in a boiling water
  bath for 10 minutes.)
  
  Yield:  3 pints (I got 7 half pint containers.)
  
  From "Chile Pepper:  The Magazine of Spicy Foods"  May/June 1990.  Vol. IV,
  No. 3, pp. 30-31.  In "Fiery Fruits" article by Nancy Gerlach.
  
  Gerlach also wrote:  "This recipe calls for apricots but peaches,
  nectarines, and pears work equally well.  Any fresh green chile can also be
  substituted, depending on your heat preference.  Serranos will make it
  hotter; roasted, peeled New Mexican chiles will tame it down."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apricot-Raspberry Jam
 Categories: Condiment, Preserve
      Yield: 7 servings
 
      2 lb Apricots; Peeled, Pitted,           6 c  Sugar
           -And Mashed                       1/4 c  Lemon Juice
      1 pt Raspberries: (2 Cups),              1 tb Butter Or Margarine
           -Mashed                             3 oz Liquid Fruit Pectin; 1 Pouch
 
  In a large saucepan, combine the apricots and raspberries.  Stir in the
  sugar, lemon juice, and butter.  Bring to a boil, over high heat, stirring
  constantly.  Add the pectin.  Bring to a rolling boil and boil for 1
  minute, stirring constantly.  Spoon into jars prepared for cooked jam.
  
  YIELD:
  
  7 Eight Ounce Jars
  
  Each Tablespoon Contains:
  
  Calories:  46    Protein: 0 Grams  Fat: 0 Grams  Cholesterol: 0 Milligrams
  Carbohydrates:  12 Grams  Sodium: 1 Milligram
  
  NOTE:
  
  This is one of the jams that can be prepared and sealed according to the
  directions in the cookbooks for storing jams sealed.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Aunt Mary's Hot Peppers
 Categories: Pickles, Hot
      Yield: 6 servings
 
      1 lb Hot peppers, (long fryers)               -(chopped)
           Olive oil                           1 sm Can Italian plum tomatoes
      3    To 4 cloves garlic,            
 
  Salt
  
  Remove stem and seeds from peppers. <-(CAUTION)-> WEAR RUBBER GLOVES AND/OR
  WASH HANDS AFTER.
  
  Saute peppers and garlic in oil for about 10 minutes. Crush 2-3 tomatoes
  with fork and add to fry pan. Saute for another 20 minutes. Season with
  salt.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Avocado Butter
 Categories: Spreads, Toppings
      Yield: 6 servings
 
      1 lg Avocado, peeled and pureed          1 lb Butter, softened
    1/4 c  Lemon juice                    
 
  Combine ingredients in a bowl until well blended. This will make about 4
  cups.
  
  From: Real Guamanian Recipes By Way Of Dorothy's Kitchen By: Dorothy Horn
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Avocado Relish
 Categories: Relishes, Condiment
      Yield: 4 servings
 
    1/2 md Avocado (about 1/4 pound),          1 tb Each chopped fresh cilantro
           -pared and finely diced                  -or parsley, and seeded mild
      2 tb Lime juice (no sugar added)              -or hot
    1/4 c  Each diced red onion, red                Chili pepper
           -bell pepper, and green bell        2 sm Cloves garlic, chopped
           -pepper                             2 ts Olive or vegetable oil
      2 lg Plum tomatoes, diced                1 ds Each salt and pepper
 
  In small bowl, combine avocado and lime juice; set aside.  In separate bowl
  combine remaining ingredients, mix well; carefully fold into avocado
  mixture.  Cover with plastic wrap and refrigerate until flavors blend, at
  least 30 minutes.  Just before serving, stir well.  A nice addition to
  broiled chicken or fish.  Makes 4 servings, about 1/2 c each
  
  ///\oo/\\\ From the hearth in Sandee's Kitchen...
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Baby Corn Relish
 Categories: Relishes
      Yield: 6 servings
 
      2 tb Oriental sesame oil               1/2 ts Ground coriander
      1 tb Minced fresh ginger               1/2 c  Rice vinegar
      1 tb Minced shallot                    1/3 c  Reduced-sodium soy sauce
    1/2 ts Hot red chilies,crushed,            2 tb Oyster sauce
           -dried                         
 
  Pour oil into a 10-12" frying pan. Place over medium-high heat until oil
  just starts to smoke, about 2 minutes. All at once, add ginger, shallot,
  chilies, and coriander. Stir for 30 seconds.
  
  At once, add rice vinegar, soy sauce, and oyster sauce. Boil, uncovered,
  over high heat until sauce is reduced to 1 cup, about 1 minute. Let cool.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Banana Butter
 Categories: Spreads, Condiment, Preserve
      Yield: 8 servings
 
      3 c  [about 10 medium] bananas       6 1/2 c  Sugar
    1/4 c  Lemon juice                         1    Bottle [6 ounces] liquid
    1/4 c  Finely chopped maraschino                -pectin
           -cherries                      
 
  Thoroughly mash bananas. Measure 3 cups into a large saucepan. Add lemon
  juice, cherries and sugar; mix well. Bring to hard rolling boil; boil hard
  1 minute, stirring constantly. Remove from heat ;quickly stir in pectin.
  Ladle into clean, hot jars. Seal. Makes 8 or 9 half-pints.
  
  SOURCE: Best Recipes Magazine; October 1992
  
  ///\oo/\\\ From the hearth in Sandee's Kitchen...
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Banana Condiment
 Categories: Ethnic, Relishes
      Yield: 6 servings
 
           Stephen Ceideburg                        Juice and grated zest of 1
      4    To 6 over-ripe bananas (see              -lemon
           -note)                            1/4 c  Sugar (optional)
 
  This chutney, from neighboring Zaire, goes well with curries. From "The
  Africa News Cookbook".
  
  Peel and coarsely mash the bananas. Combine in a medium saucepan with the
  lemon juice, zest and sugar, if desired. Cook, stirring frequently, for 10
  to 15 minutes, or until thick. Keeps up to 2 weeks in a covered container
  in the refrigerator.
  
  For a more complex chutney, cinnamon, cloves and raisins may be added
  before cooking.
  
  Note: Ripen bananas in the refrigerator until they are dark brown and soft.
  
  Yields 1 cup.
  
  PER TABLESPOON: 25 calories, 0 g protein, 7 g carbohydrate, 0 g fat, 0 mg
  cholesterol, 0 mg sodium, 0 g fiber.
  
  From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Banana-Green Mango Chutney
 Categories: Condiment, Relishes
      Yield: 6 servings
 
      1 lg Yellow Onion, Diced Small         1/2 c  Dark Brown Sugar, Firmly
      2 tb Peanut Oil                               -Packed
      1    Unripe Mango, Peeled And            1 tb Finely Chopped Fresh Serrano
           -Diced Small                             -Or Jalapeno Chile (Or
      1 c  White Vinegar                            You May Substitute 3/4 Tbls
      1 c  Fresh Orange Juice                       -Red Pepper Flakes)
      1 lb Very Ripe Bananas, Sliced                Salt And Freshly Cracked
           -About 1/4-inch Thick                    -Black Pepper, To Taste
      1 tb Grated Fresh Ginger                 1 ts Allspice
    1/2 c  Raisins                        
 
  NOTE:  Use this basic chutney with your very spicy hot dishes.
  
  Yield: About 5 Cups
  
  Saute the onion in the oil until clear, about 4 to 5 minutes.  Add the
  mango and cook 2 minutes over medium heat.  Add the vinegar and orange
  juice and bring to a simmer, simmering for 10 minutes more. Add all of the
  remaining ingredients and bring the mixture back to a simmer.  As soon as a
  simmer is reached, remove the mixture from the heat and cool to room
  temperature.  Serve or store in the refrigerator, covered, for up to 2
  weeks.
  
  From The Thrill Of The Grill by Chris Schlesinger & John Willouughby
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Basic Honey Jelly
 Categories: Preserve
      Yield: 6 servings
 
      1 c  Honey                             1/8 c  Liquid fruit pectin
    1/4 c  Water                          
 
  Heat honey and water to boiling, stirring constantly.  Add liquid fruit
  pectin and bring back to boil. Allow to cool in jelly jars.
  
  Origin: Homemaking Booklet, Mormon Church, 1978. Shared by: Sharon Stevens
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Basic Mustard and Variations
 Categories: Condiment
      Yield: 6 servings
 
           Jim Vorheis                              Tarragon Mustard:
    1/4 c  Dry mustard                       1/2 ts Crushed tarragon
    1/4 c  White wine vinegar                       Spicy Mustard:
    1/3 c  Dry white wine                    1/4 ts Ground turmeric
      1 ts Sugar                             1/4 ts Ground cloves
    1/2 ts Salt                                     Tomato Mustard:
      3    Egg yolks                           1 ts Paprika
           Lime Mustard:                       1 tb Chopped pimento
    3/4 ts Grated lime peel                  1/2 c  Tomato paste
  1 1/2 ts Lime juice                     
 
  Blend all ingredients except egg yolks and let stand 2 hours. Beat egg
  yolks into mixture.  Cook, stirring constantly, over hot (not boiling)
  water until slightly thickened, about 5 minutes. Cover and store in
  refrigerator for up to a month.
  
  LIME MUSTARD: When adding egg yolks, also add lime peel and juice and
  follow basic mustard recipe. Serve with lamb, chicken or fish.
  
  TARRAGON MUSTARD: When adding egg yolks, also add tarragon and follow basic
  mustard recipe. Serve with lamb, chicken, shrimp or steaks.
  
  SPICY MUSTARD: When adding egg yolks, also add turmeric and cloves and
  follow basic mustard recipe. Serve with ham, hamburgers or hot dogs.
  
  TOMATO MUSTARD: When adding egg yolks, also add paprika, pimento and tomato
  paste and follow basic mustard recipe. Serve with seafood, hamburgers, hot
  dogs or ham.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Beard's Beer Batter
 Categories: Toppings
      Yield: 4 servings
 
      2    Eggs, separated                   3/4 c  Beer, room temperature
      2 tb Vegetable oil                     3/4 c  Flour
  1 1/2 tb Salt                           
 
  The ultimate batter for deep frying... DIRECTIONS:
  
  BEER!  Whether it's ale, lager, pilsener, or stout, is terrific for
  cooking. Beer makes a batter for deep frying and smooths a French onion
  soup.  And what could be more compatible for lunch on a rainy Vancouver
  weekend out on the boat fishing for Spring salmon than a cold beer with a
  hot pastrami sandwich smothered with brown beer mustard?
  
  This is the late James Beard's recipe for batter to French fry vegetables.
  Trim your veggies, wash, dry thoroughly, dust with flour, dip into the
  batter, and fry in oil at 360 F. until done.  However, James "missed the
  boat" on this one - it's far better for deep frying halibut, cod, or any
  other seafood.  The batter puffs up because of the beer's yeast, fries
  quickly, and as a result, doesn't commit the cardinal sin of seafood
  preparation - overcooking.  I think few of our piscine friends benefit from
  deep frying as a cooking method, but that's another story.
  
  To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and
  beer.  Stir batter until thoroughly mixed.  Cover bowl with plastic wrap
  and allow it to rest in the fridge for at least 2 hours or as long as 24 -
  the longer the better, to a point.  Just before using batter, stir it well
  again.  In a separate bowl, beat egg whites until stiff but not dry; gently
  fold egg whites into batter.  Does 2 lbs. of veggies or 6 fish fillets,
  depending upon their size.
  
  Makes 4 servings.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Beef Stewed in Cranberry Chutney
 Categories: Beef, Pickles, Soups/stews
      Yield: 4 servings
 
      2 tb Vegetable oil                     1/2 c  Raisins
  1 1/2 lb Stewing beef, trimmed of          1/4 c  Walnuts (optional)
           -fat, cut in 1-inch cubes           1 tb Cider vinegar
      1    Onion, large, chopped               1 tb Honey
      1    Celery stalk, with leaves,        1/4 ts Cinnamon, ground
           -chopped                          1/4 ts Ginger, ground
      1    Clove garlic, minced              1/4 ts Cloves, ground
  1 1/4 c  Boiling water                     1/8 ts Cayenne pepper, or more to
      2 c  Cranberries, fresh                       -taste
 
  Serves 4
  
  *DIRECTIONS*
  
  Heat oil in a large skillet. Add beef and brown on all sides. Add onions
  and celery and saute until golden brown. Add garlic and saute mixture 1
  minute longer, stirring constantly. (Do not let garlic change color.)
  
  Stir water into mixture, then add remaining ingredients. Cover and simmer
  for 1-1/4 hours, or until beef is tender and liquid is reduced to 1/3 to
  1/2 cup. If pan juice gets too low during cooking, add a little hot water.
  Or, if pan juice does not reduce sufficiently, uncover skillet during last
  30 minutes of cooking and stir often. Taste to correct seasonings. Stew
  goes well with brown rice. Makes 4 servings.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Beet Cabbage Relish
 Categories: Relishes
      Yield: 6 servings
 
     10    Beets, chopped                    1/2 c  Sugar
      1 c  Chopped onions                      1 c  Chopped cauliflower
      2 c  Chopped cabbage                     3 tb Mustard seed
      1 c  Red sweet pepper                    1 tb Celery seed
      1    Stalk celery, chopped               2    To 2 1/4 cups vinegar
      2 tb Salt                           
 
  Combine ingredients.  Heat to boiling.  Cook slowly, stirring frequently,
  until vegetables are tender. M.B. Horsky, Simpson, PA.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Betty Carter's Refrigerator Pickles
 Categories: Pickles
      Yield: 24 servings
 
     12 lb Cucumbers,small,very small        1/2 c  Salt
      1    Onion,sliced                    1 1/3 tb Celery seed
      4 c  Sugar                           1 1/3 tb Mustard seed
      4 c  Vinegar                         1 1/3 ts Turmeric
 
  Slice cucumbers and onion and place in gallon jars. Mix remaining
  ingredients well. Pour mixture over cucumbers. Screw lids on tightly. Place
  in refrigerator. Let stand 5 days before tasting. Will keep for a year.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Black Bean Pesto
 Categories: Condiment, Beans, Sauces
      Yield: 1 servings
 
      8 oz Dried black beans                   2 cl Garlic
      1    Water                                    Stems from 1 bunch of
      1    Bay leaf                                 -cilantro (fresh coriander)
      1    Ham hock                                 Salt and freshly ground
      2    Jalapeno peppers, seeded                 -pepper (optional)
 
  1.  Rinse and drain the beans thoroughly.  Place them in a large saucepan
  or soup kettle, and add all the remaining ingredients. Bring to a boil,
  then reduce the heat and simmer, uncovered, for 1-1/2 hours. 2. Remove and
  discard the ham hock and bay leaf.  Using a slotted spoon, transfer the
  bean mixture, in batches, to the bowl of a food processor. Process, adding
  cooking liquid as necessary to form a smooth, thick paste. You will use a
  total of about 1 cup liquid. 3. Transfer the pesto to a bowl and stir in
  the salt and pepper, if needed. Refrigerate, covered, until ready to use.
  This will keep in the refrigerator for 2 to 3 days. Makes 3 cups. Author's
  note:  These beans make a hot and spicy spread.  Also use them in place of
  the red bean paste in the Three Layer Mexican Dip, or serve them in fajitas
  or on nachos.  Black Bean Pesto can also be heated through and served as a
  side dish, garnished with sour cream and cilantro. Source: The New Basics
  Cookbook
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Black Pepper Cream Gravy
 Categories: Condiment, Toppings
      Yield: 6 servings
 
      2 tb Butter or bacon fat                 1 ts Salt
      2 tb Flour                             3/4 ts Black peppercorns, freshly
      2 c  Milk                                     -cracked
      2 tb Heavy cream (whipping)         
 
  In a saucepan over medium-high heat, melt the butter/bacon fat. Whisk in
  the flour.  Saute the flour until lightly browned.  Remove pan from the
  heat.  Pour the milk into the pan in a steady stream, whisking constantly.
  Return pan to the heat.  Whisk until the gravy thickens. Whisk in the
  cream, salt, and pepper. Keep warm until needed.
  
  Recipe:  Chef Robert Del Grande of the Rio Ranch restaurant, 9999
  Westheimer, Houston, Texas
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Blackberry Preserves
 Categories: Toppings, Preserve
      Yield: 1 servings
 
      1 lb Blackberries                        2 tb Lemon juice
      1 lb Sugar                          
 
  COMBINE ALL INGREDIENTS and let sit, covered, for 1 hour. Place in a pot,
  place over medium heat and cook until the mixture bubbles and thickens.
  Strain through a large strainer to remove the seeds. Follow manufacturer's
  directions for canning, or place in jars and store in the refrigerator.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Blackberry Jam
 Categories: Condiment, Preserve
      Yield: 6 servings
 
      3 c  Blackberries                        1 pk Powdered fruit pectin
      2 c  Water                               5 c  Sugar
 
  Crush fruit thoroughly.  Add water and fruit pectin.  Stir until pectin is
  dissolved.  Heat to boiling.  Boil 5-10 minutes.  Add sugar. Stir until
  dissolved.  Boil 3-5 minutes, stirring frequently, or until thick. The
  Household Searchlight
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Blossom Butter
 Categories: Toppings
      Yield: 1 servings
 
    1/4 lb Unsalted butter                     2 tb Herb blossoms
           - at room temperature                    -(chive blossoms, basil,
      3 tb Mixed herbs                              -sage, rosemary, borage,
           -(basil, particularly                    -thyme, marigold)
           -opal basil, marjoram or                 --chopped
           -oregano, chives, thyme)            3 pn White pepper
           --finely sliced or chopped     
 
  Use this flavored butter on grilled or broiled fish or chicken.
  
  CREAM THE BUTTER WITH THE HERBS and the chopped blossoms until well mixed.
  Wrap well, roll into a log, and let stand until needed, or freeze.
  
  Makes 1/4 Pound
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Blueberry Jam
 Categories: Condiment, Preserve
      Yield: 5 servings
 
    1/2 oz Unflavored Gelatin; 2 Env.          2 tb Lemon Juice
  1 1/2 c  ;Cold Water                         1 ts Butter Or Margarine
      2 pt Blueberries; About 4 1/2 C,       1/2 ts Ground Cinnamon; Or To Taste
           -Mashed                           1/2 ts Vanilla Extract
    3/4 c  Sugar                          
 
  In a large saucepan, combine the gelatin and water, and let stand for 1
  minute.  Cook the gelatin and water over low heat about 5 minutes, stirring
  until dissolved.  Stir in the blueberries, sugar, lemon juice, butter and
  cinnamon.  Bring to a boil, over medium-high heat, and boil for 10 minutes,
  stirring constantly.  Remove from the heat and stir in the vanilla. Spoon
  in to jar prepared for cooked jam.
  
  YIELD:
  
  5 Eight Ounce Jars
  
  Each Tbls contains:
  
  Calories: 13  Protein: 0 Grams  Fat: 0 Grams  Cholesterol: 0 Grams
  Carbohydrates: 3 Grams  Sodium: 1 Milligram
  
  NOTE:
  
  This one of the jams that must be frozen rather than processed as for
  cooked jams in the cookbooks.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Blueberry Marmalade
 Categories: Toppings, Preserve
      Yield: 9 servings
 
      1 lg Orange                                   - and dried
      1 md Lemon                               1    Box fruit pectin crystals
      2 c  Water                               6 c  Sugar
      2 c  Fresh blueberries, washed      
 
  Cut orange and lemon into quarter; slice quarters thinly into a preserving
  kettle including juices; add water; cover kettle; bring mixture to boil
  over high heat; reduce heat slightly; simmer for 30 minutes.  Crush
  blueberries; add to kettle; add pectin crystals; bring to a hard boil over
  high heat; stirring continuously.  Stir in sugar all at once; bring mixture
  to a full rolling boil; boil hard for 1 minutes,stirring continuously.
  Remove kettle from heat; cool for about 7 minutes, skimming off foam with a
  metal spoon and stirring occasionally. Ladle into hot sterilized jars,
  leaving 1/2 inch headspace, seal with melted paraffin wax, cover with clean
  lids.  Store in a cool, dark, dry,place.  Makes 9  1/2 pint jars.
  
  Origin:  Appeal (quarterly publication by Overwaitea Foods) Shared by:
  Sharon Stevens.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Blueberry Spread
 Categories: Condiment
      Yield: 32 servings
 
      1 tb Unflavored gelatin (1 pkg)          2 tb Granulated sugar
    1/3 c  Cold water                          4 ts Lemon juice
      3 c  Blueberries, lightly crushed        1 ts Grated lemon rind
    1/2 ts Ground ginger                  
 
  In saucepan, sprinkle gelatin over water.  Stir over low heat until gelatin
  is completely dissolved.
  
  Add blueberries, ginger, sugar, lemon juice and rind.  Bring to a boil.
  Cover and cook 5 min or until fruit is tender; stir occasionally.
  
  Spoon into sterilized jars; cool slightly.  Refrigerate several hours or
  until set.
  
  Store in refrigerator for up to 1 month or for 1 year in the freezer.
  
  Makes 2 cups.  Preparation 10 min, cook about 5 min.
  
  Strawberries - use orange rind, no ginger Peach 2 cups, pear 1 cup, replace
  lemon rind with 1/2 tsp nutmeg
  
  Serving:  1 tbsp 1++ Extra 2 g carbohydrate, 10 cal.
  
  Source:  Choice Menus by Marjorie Hollands & Margaret Howard 1993 Canadian
  Diabetes Assoc. Shared & Blueberry tested by Elizabeth Rodier Aug 93.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Blueberry Chutney
 Categories: Relishes
      Yield: 6 servings
 
           Sharon Stevens                      2 ts Yellow mustard seed
      4 c  Fresh blueberries, rinsed           1 tb Grated crystalized ginger
           -and stemmed                      1/2 ts Ground cinnamon
      1 md Onion, finely chopped               1 pn Of salt
  1 1/2 c  Red wine vinegar                    1 pn Of ground nutmeg
    1/2 c  Golden raisins                    1/2 ts Dried red pepper flakes
    1/2 c  Firmly packed brown sugar      
 
  Try this chutney with roasted turkey, duck or goose, meat or curries. Mixed
  with mayonnaise or plain yogurt it makes a piquant dressing for salads made
  with meat, poulty and fruits.
  
  Place blueberries in 4 quart saucepan; add onion, vinegar, raisins,brown
  sugar, mustard seed, ginger, cinnamon, salt, nutmeg and red pepper flakes.
  Bring mixture to a boil; simmer over medium heat, stirringoccasionally, for
  about 45 minutes, or until chutney is thick. Meanwhile, wash 4 half pint
  jars.  Keep hot until needed.  Prepare lids as manufacturer directs. Ladle
  the hot chutney into 1 hot jar at a time, leaving 1/2 inch head space. Wipe
  jar rim with a clean, damp cloth.  Attach lid. Fill and close remaining
  jars.  Process in a boiling water bath for 15 minutes (20 minutes 1,001 to
  3,000 feet; 25 minutes 3,001 to 6,000 feet; 30 minutes above 6,000 feet)
  
  Origin: Adapted from "Preserving Today, by Jeanne Lesem. Shared by: Sharon
  Stevens
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Blueberry or Huckleberry Jam
 Categories: Condiment, Preserve
      Yield: 6 servings
 
  4 1/2 c  Berries                             7 c  Sugar
      1    Bottle fruit pectin                 1    Lemon
 
  Wash fruit thoroughly.  Crush.  Add lemon juice.  Add grated rind of 1/2
  lemon.  Add sugar.  Mix thoroughly.  Heat rapidly to full rolling boil.
  Stir constantly before and while boiling.  Boil hard 2 minutes. Remove from
  fire and stir in fruit pectin. Skim. The Household Searchlight
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Blueberry-Cherry Jam
 Categories: Toppings, Preserve
      Yield: 5 servings
 
  3 1/2 c  Prepared fruit (about 1 pint             -sour cherries)
           -fully ripe blueberries             4 c  Sugar
           And 1 1/2 lbs fully ripe            1    Box SURE-JELL fruit pectin
 
  Thoroughl y crush blueberries, one layer at a time. Stem and pit sour
  cherries and finely chop. Combine fruits and measure 3 1/2 cups into 6- to
  8-quart saucepot.
  
  Measure sugar and set aside.  Mix fruit pectin into fruit in saucepot.
  Place over high heat and stir u ntil mixture comes to a full boil.
  Immediately add all sugar and stir.  Bring to a full rolling boil and boil
  1 minute, stirring  constantly.  Remove from heat and skim off foam with
  metal spoon.  Ladle quickly into hot jars, filling within 1/8 inch of tops
  . Wipe jar rims and threads.  Cover with two-piece lids.  Screw bands
  tighly.  Invert jars for 5 minutes, then turn upright.  Af ter 1 hour,
  check seals.*
  
  *Or follow water bath method recommended by USDA.
  
  Makes 5 (1 cup) jars
  
  From Kraft General Foods
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Blueberry-Rhubarb Jam
 Categories: Condiment, Preserve
      Yield: 4 servings
 
      8 c  Blueberries                         2 tb Lemon juice
      4 c  Rhubarb, chopped in 1 inch          1 c  Water
           - pieces                            4 c  Granulated sugar
      1 ts Lemon rind, grated             
 
  In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and
  juice and water.  Bring to a boil, stirring frequently, reduce heat and
  simmer, very gently, for 10 minutes.  Stir in sugar; increase heat to high
  and boil vigorously until jam reaches setting point. (218 - 220F or 103 -
  104C), 10 to 15 minutes, stirring frequently. Remove from heat, skim off
  foam and stir for 3 - 5 minutes to suspend fruit evenly throughout jam.
  Fill sterilized jars and seal.  Makes about 4 pint jars or 8 - half pint
  jars. Source: Canadian Living
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Blushing Bunny
 Categories: Cheese/eggs, Toppings
      Yield: 4 servings
 
 10 1/2 oz Tomato soup                       1/2 lb Sharp cheese, cut in pieces
    1/4 ts Dry mustard                         1    Egg, slightly beaten
 
  Melt butter in skillet, stir in cheese and melt. Add seasonings. Add cream
  slowly. Remove skillet from fire and beat in egg. Serve hot on thin toast.
  Makes 4 servings.
  
  From the cookbook that came with my mom's Maytag Stove - 1949.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Blushing Grapefruit Marmalade
 Categories: Toppings, Preserve
      Yield: 5 servings
 
      3    Grapefruit, Ruby Red                1 pn Baking soda
      1    Lemon                               5 c  Sugar
  1 1/2 c  Water                               3 oz Liquid pectin
 
  PREPARE FRUIT: Remove skins from fruit in quarters. Shave away as much of
  the white layer (the pith) as possible with a serrated spoon or sharp
  knife. Cut into very thin slices. Combine rinds with water and soda in a
  large saucepan. Bring to a boil and simmer, covered for 20 minutes. Stir
  occasionally.  Chop peeled fruit, discard seeds.  Add to cooked rind and
  continue simmering for 10 minutes.  Measure 3 cups (750 ml) fruit mixture
  in a large saucepan. TO MAKE MARMALADE: To the 3 cups (750 ml) fruit add
  the sugar.  Stir well.  Heat on high and bring to a full rolling boil,
  stirring constantly.  Boil for 1 minute. Remove from heat and stir in
  liquid pectin.  Skim off foam. Stir and skim for a full 7 minutes. Ladle
  into hot sterilized jars and seal.
  
  Makes 5 - 1 cup (250 ml) jars.
  
  Calgary Co-op Advertising Flyer - Jan. 28 - Feb. 3, 1991
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Brandied Apple Rings
 Categories: Condiment, Preserve
      Yield: 6 servings
 
      6 lb Firm, red apples                         Red Food Coloring (optional)
      4 c  Sugar                               1 c  Brandy
      3 c  Water                          
 
  Wash and core apples; cut into 1/4 inch rings.  Treat to prevent darkening.
  Bring sugar and water to a boil; boil 5 minutes.  Add food coloring. Remove
  from heat, add rinsed and drained apple rings; let stand 10 minutes. Return
  to heat; bring to a boil; then simmer 30 minutes or until rings are desired
  color.  Remove from heat; cool to room temperature. Remove apple rings from
  syrup.  Bring syrup to a boil; remove from heat; and stir in brandy. Pack
  apple rings loosely into hot jars leaving 1/4 inch head space. Pour hot
  syrup over apple rings, leaving 1/4 inch head space. Remove air bubbles.
  Adjust caps. Process 15 minutes in boiling water bath. Yield: about 4
  pints.
  
  From: Ball Blue Book Shared By: Pat Stockett
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Brandied Cranberries
 Categories: Condiment
      Yield: 6 servings
 
      1 lb Cranberries                              -sugar
      2    Generous cups granulated       
 
  brandy
  
  Wash and drain cranberries.  Place in a jelly roll pan or on a cookie sheet
  with sides.  Sprinkle with sugar until berries are covered. Broil, stirring
  several times for first few minutes, 6-8 inches below burner.  (Stirring
  prevents sugar from crystallizing.)  Continue broiling until berries have
  popped, this takes several minutes.  Pour into a storage container and add
  generous amount of brandy.  Stir lightly, cover and refrigerate.  Will keep
  indefinitely in refrigerator. Good with turkey or chicken.  Makes about 6
  cups.
  
  Origin: A Taste of Oregon Shared by: Sharon Stevens
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Brandied Peach Butter with Spearmint
 Categories: Condiment, Preserve
      Yield: 1 servings
 
     18    To 20 Peaches, fully ripe           2 c  Sugar
    1/2 c  Water, or more as needed           18    To 25 Sprigs spearmint
    1/4 c  Brandy                                   -OR other mint
      3 tb Lemon juice                    
 
  Pit, skin, and slice the peaches.  Place them in a large pan with enough
  water to prevent sticking and cook 15 to 20 minutes or until soft.
  
  Puree the peaches in a food processor and return to the saucepan, adding
  the brandy, lemon, sugar, and mint sprigs.  Simmer over low heat, stirring
  frequently, 30 to 35 minutes or until the puree thickens.  Remove the mint
  and fill clean 1/2-pint jars with peach butter to within 1/4-inch of the
  top.  Wipe, seal, and process in a boiling water bath for 10 minutes.
  
                                Source: Karen Kaleta Johnson
                                        Franklin, North Carolina
                                        The Herb Companion, June/July 1993
                                        Typed for you by Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Brined Dills
 Categories: Pickles
      Yield: 6 servings
 
     48 sm Cucumbers                           1 pt White vinegar
      1    Box whole pickling spices           2 ga Water
      3 bn Dry dill                            1 lb Salt
 
  Wash and drain cukes. Put down a layer of dill in a large crock. Layer
  cukes, dill, pickling spices  (and whole rocambole and washed grape leaves
  if desired)  in crock. Stir together remaining ingredients and pour over
  cucumbers until well covered. (make more brine as necessary) Place a heavy
  plate on top of cukes, and weight it down with a large jar filled with
  water.  Do not fill crock to the top as it may overflow when the cukes
  release water. Let sit for approx 3 weeks, or until cukes are uniformly
  colored throughout and well flavored with dill. Remove cukes from brine and
  wash, discarding any soft cukes. Pack pickles into clean quart jars adding
  1-2 cloves sliced rocambole  (or garlic), 1 t peppercorns, 1/4 t pickling
  spices, and 1/2 t turmeric. Make up fresh brine from recipe above, bring to
  a boil and pour over dills in jar leaving 1" of headroom. Seal jars and
  process in boiling water bath 5 minutes.  Start counting time the second
  the jars are placed in the boiling water. Wait at least three weeks before
  eating.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Bruschetta with Tomato, Basil, and Mozzarella Relish
 Categories: Relishes
      Yield: 6 servings
 
      1 lb Ripe plum tomatoes, peeled          2 tb Extra virgin olive oil
           -and seeded                       1/2 ts Salt
      2 md Garlic cloves, minced             1/2 ts Coarse black pepper
      3 tb Finely chopped fresh basil        1/4 lb Fresh Mozzarella, cut into
      1 tb Finely chopped Italian                   -1/2 cubes
           -parsley                       
 
  Enjoy serving this rustic Italian appetizer while the rest of your dinner
  is cooking on the grill.  Prepare the relish a few hours ahead and when the
  coals are at their hottest, put the bread on the grill. Assemble just
  before serving.  This is one of those dishes that can be addictive, so
  don't serve too many or your friends won't have room for dinner!
  
  RELISH:
  
  I medium baguetter, French 1 sourdough or Italian bread cut into 1/2 inch
  slices 2 large garlic cloves, peeled 2 tbsp extra virgin olive oil freshly
  ground black pepper
  
  Dice tomatoes into 1/2 inch pieces; drain over a bowl for 1/2 hour to
  remove excess liquid.  Combine all relish ingredients except the Mozzarella
  cheese in a small non aluminum bowl.  Stir well and taste for seasoning.
  Prepare grill for medium hot grilling.  Place the bread on the grill; grill
  each side just until marks of the grill appear.  Remove from grill and
  place on serving platter.  Rub the bread pieces on each side with cut edges
  of the peeled garlic cloves.  Add cheese to the relish, spoon mixture over
  each baguette slice and then drizzle the final 2 tbsp extra virgin olive
  oil over top. Sprinkle with freshly ground black pepper and serve.  Makes 6
  servings.
  
  Origin:  Appeal (quarterly publication from Overwaitea Foods) Shared by:
  Sharon Stevens
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Buttered Bread Crumbs
 Categories: Toppings
      Yield: 8 servings
 
      2 tb Butter                            1/2 c  Bread crumbs,dry,fine,packag
 
  Melt butter over low heat in a skillet, remove from heat, and stir in bread
  crumbs.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cabbage Relish
 Categories: Pickles, Relishes
      Yield: 4 servings
 
      2 md Tomatoes, quartered                 1 ts Dijon mustard
    1/4 sm Head green cabbage, coarsely      3/4 ts Turmeric
           -chopped                          1/4    Generous tsp celery seeds
      1 lg Onion, coarsely chopped           1/4    Generous tsp ground cloves
      1 c  Red wine vinegar                  1/4    Generous tsp ground cinnamon
    1/2 c  Plus 2 tbsp sugar              
 
  Makes about 4 cups
  
  Finely chop first 3 ingredients in processor.  Bring all remaining
  ingredients to boil in heavy medium saucepan. Add chopped vegetables.
  Reduce heat and simmer until vegetables are tender, about 15
  minutes,stirring occasionally (mixture will be thin) Cool, cover and
  refrigerate until well chilled. (Can be prepared 5 days ahead.) Drain
  before serving.
  
  Origin: Bon Appetit Favourite Restaurant Recipes Shared by: Sharon Stevens.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Calf's Feet Jelly
 Categories: Condiment
      Yield: 6 servings
 
      4    Calf's feet                              Sugar to taste
      1    Stick cinnamon                    1/4 c  White wine
           Rind of 1 lemon                   1/4 c  Lemon juice
      4    Beaten egg whites              
 
  Raw cleaned calf's feet chopped up, put to boil in cold water with a stick
  of cinnamon and the rind of a lemon, boiled till soft, and the liquor well
  reduced, strain, allowed to get cold, then all fat and skimmings removed,
  the liquor which should have become like jelly then put back into a bright
  kettle with some beaten whites of eggs, sugar to taste, little white wine
  and lemon juice, brought slowly to the boil without stirring, then allowed
  to simmer till the coagulation turns a grey color, about twenty minutes ,
  then strained and restrained through a jelly bag; when nearly cool, filled
  into glasses or molds, and served when set and cold.
  
  **The hoof is split with a knife, then treated the same as calf's head;
  when done, the bones removed, and the meat pressed between boards.
  
  The quantities are estimates only.
  
  From: The Culinary Handbook Shared By: Pat Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Calico Pickles
 Categories: Pickles
      Yield: 6 servings
 
      4 c  Cucumbers, 1 inch slices            1 c  Salt
  2 1/2 c  Carrots, 1 inch slices.             4 qt Cold Water
      2 c  Celery, 1 inch slices               2 c  Sugar
      2 c  Onions, 1 inch cubes              1/4 c  Mustard Seed
      2 c  Sweet Red Pepper, 1 inch            2 tb Celery Seed
           -cubes                              2 tb Dried Whole Black
      1 c  Green Pepper, 1 inch cubes               -Peppercorns
      1 md Head of Cauliflower, broken         1 tb Dried Cilantro
           -into florets (6 cups)          6 1/2 c  Vinegar
 
  Combine vegetables in a large bowl. Dissolve salt in water and pour over
  vegetables. Soak for 15 to 18 hours in a cool place. Drain. In a large
  kettle, mix sugar, spices, and vinegar. Bring to a boil and boil for 3 to 4
  minutes. Add vegetables and simmer 5 to 7 minutes. Pack hot into eight pint
  jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust caps; process
  15 minutes in boiling water bath. Yield: 8 pints.
  
  SOURCE: Bob Olsen, Grand Forks, ND, Reminisce Magazine Sept/Oct 92 SHARED
  BY: Jim Bodle 9/92
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cantaloupe Pickles
 Categories: Pickles
      Yield: 6 servings
 
      4 c  Sugar                               1 lg Stick cinnamon
      3 c  Water                               1 c  Vinegar
      1 tb Allspice                                 Cantaloupe rind
      1 tb Whole cloves                   
 
  Select melons which are slightly under ripe.  Remove rind and all soft
  portion.  Cut in pieces suitable for serving.  Cover with a brine made by
  dissolving 4 tablespoons salt in 1 quart water. Let stand 3 hours. Drain.
  Rinse in cold water.  Add rind to sirup made of remaining ingredients.
  There should be sufficient sirup to cover rind. Boil 10 minutes. Let stand
  overnight. Boil slowly until rind is clear. The Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Caper Sandwich Butter
 Categories: Spreads
      Yield: 1 servings
 
    1/4 lb Sweet Butter                        1 tb Chopped Capers
 
  Combine ingredients and mix until smooth.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Caramel Spice Apple Butter
 Categories: Toppings, Preserve
      Yield: 6 servings
 
      4 lb Rome apples                         1 ts Cinnamon
  4 1/2 lb Granny Smith apples               1/2 ts Cloves
      1 c  Water                             1/4 ts Ginger
      4 c  Sugar                               2 tb Lemon juice
 
  Wash apples and cut into pieces; combine with water in a large covered
  sauce pot.  Cook until soft, about 30 minutes.  Press through a food mill;
  measure 12 cups apple pulp; and return to sauce pot.  Heat 2 cups sugar in
  a saucepan, stirring until sugar melts and turns a rich golden brown.
  Carefully pour into apple pulp.  Sugar will crackle and harden. Add
  remaining 2 cups of sugar and spices.  Cook, uncovered, about 1 hour or
  until apple butter thickens, stirring occasionally to prevent sticking.
  Stir in lemon juice.  Pour hot into hot jars, leaving 1/4 inch head space.
  Adjust caps.  Process 10 minutes in boiling water bath. Yield: 6 half
  pints.
  
  From: Ball Blue Book Shared By: Pat Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Carbonated Beverage Jelly
 Categories: Condiment, Preserve
      Yield: 6 servings
 
    3/4 c  Carbonated beverage               3/4 c  Water
      3 c  Sugar                             1/2    Bottle fruit pectin
 
  Combine sugar, beverage, and water.  Mix.  Heat rapidly to boiling. Add
  fruit pectin at once.  Stir constantly before and while boiling. Heat to
  full rolling boil.  Boil hard 1/2 minute. Remove from fire. Skim. The
  Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Caribbean Pepper Oil
 Categories: Spices/etc.
      Yield: 6 servings
 
      1    Shallot, minced                     1    Sprig parsley, minced
      1    Scallion, incl. green top,          1    Scotch Bonnet-type chile,
           -minced                                  -seeded and coarsely chopped
      1    Clove garlic, minced                2    Bird peppers
      3    Chives, minced                  1 3/4 c  Extra-virgin olive oil
      1    Sprig fresh thyme, minced      
 
  Makes two cups.  Mix all of the ingredients together and pour them into a
  bottle.  Stopper the bottle and allow it to stand in a dark place for a
  week.  Use sparingly.  This oil has a fiery tang that makes it perfect for
  marinades and grilled meat, or even salad dressing.
  
  USE RUBBER GLOVES WHEN WORKING WITH CHILES (OR COAT YOUR HANDS WITH OIL).
  BE SURE TO WASH HANDS THOROUGHLY AFTERWARDS, AS CAPSAICIN WILL IRRITATE
  EYES OR MUCOUS MEMBRANES IF IT TOUCHES THEM...
  
  From:  SKY JUICE AND FLYING FISH - TRADITIONAL CARIBBEAN COOKING by Jessica
  B. Harris, Simon & Schuster, New York. 1991. Posted by: Karin Brewer,
  Cooking Echo, 9/92
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Carrot Jam
 Categories: Condiment
      Yield: 6 servings
 
      4 c  Chopped carrots                     1 ts Cinnamon
      3 c  Sugar                             1/2 ts Cloves
      3    Lemons, sliced                 
 
  Combine ingredients.  Simmer slowly, stirring constantly, until thick. Mrs.
  Evelyn Cable, Search, AR.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cassis Jelly
 Categories: Toppings, Preserve
      Yield: 4 servings
 
           INGREDIENTS:                             Unprocessed juice, strained
      3 c  Fresh currant juice, or             1 c  Cassis
           -fresh cranberry-apple              2 tb Lemon juice
           Juice, or fine quality          3 1/4 c  Sugar
           -commercially canned                3 oz Liquid pectin (1/2 bottle)
 
  Servings: makes 4 - 1/2 pint jars Notes: A perfect garnish for poultry and
  game. A gourmet replacement in all desserts, sauces, or glazes calling for
  currant jelly.
  
  DIRECTIONS: Place fruit juice, cassis, lemon juice, and sugar in heavy
  saucepan over high heat. Bring to a boil, stirring constantly. Add liquid
  pectin and, stirring constantly, cook until mixture comes to a full,
  rolling boil. Boil for 1 minute. Remove from heat and skim off foam with
  metal spoon. Immediately pour into hot sterilized jars and vacuum seal (hot
  water bath method, or can be refrigerated up to 6 weeks).
  
  Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8
  
  From: Sallie Austin
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Celery Relish
 Categories: Relishes
      Yield: 6 servings
 
      4 qt Green tomatoes                      1 qt Onions
      1 sm Head cabbage                        1    Head cauliflower
      6    Red sweet peppers                   6 tb Dry mustard
      3 c  Sugar                               1 ts Turmeric
      2 qt Vinegar                                  Salt
 
  Cut tomatoes, onions, cabbage, cauliflower, and peppers into small pieces.
  Allow to stand in a brine, made by using 1/4 cup salt to each quart water,
  overnight.  Heat to boiling.  Boil 15 minutes. Drain 1 hour. Combine
  mustard, sugar, and turmeric. Add to vinegar, which has been heated to
  boiling.  Simmer, stirring constantly, until slightly thickened. Pour over
  vegetables.  Stir until thoroughly blended.  Heat to boiling. Florence Taft
  Eaton, Concord, MA.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Champagne Jelly
 Categories: Toppings
      Yield: 1 servings
 
      1 pk (1 3/4-oz) powdered pectin          3 c  Champagne or dry white wine
    3/4 c  Water                               4 c  Sugar
 
  Thoroughly mix pectin and water in large saucepan. Bring to boil over high
  heat and boil 1 minute, stirring constantly. Reduce heat to medium and
  immediately add champagne and sugar. Keep mixture just below boiling and
  stir until sugar is dissolved, about 5 minutes. Remove from heat. Skim off
  foam with metal spoon if necessary. Pour quickly into hot sterilized
  half-pint jars. Seal at once with 1/8-inch hot paraffin or canning lids.
  
  Serve with poultry or meat.
  
  Makes about 6 half-pints
  
  (C) 1992 The Los Angeles Times
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Champagne Mustard
 Categories: Preserve
      Yield: 1 servings
 
      1 c  White mustard seeds                 2 c  Champagne vinegar
 
  Place mustard seeds in a glass jar. Warm vinegar gently in small saucepan,
  pour over mustard seeds, seal; stand in a cool, dark place. Allow to steep
  for 2 weeks. Blend mustard in a food processor until smooth, or pound using
  a mortar and pestle, sieve mustard. Pour into sterilised jars, seal;
  refrigerate until required.
  
  Makes about 1 1/2 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cheese Crumb Topping
 Categories: Vegetarian, Toppings
      Yield: 4 servings
 
    1/4 c  Cheddar cheese,sharp,grated         2 tb Bread crumbs,dry
      2 tb Butter or margarine,melted     
 
  Combine all ingredients.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cherry Butter
 Categories: Condiment
      Yield: 6 servings
 
      2 qt Pitted cherries                     2 tb Lemon juice
      1 c  Water                               4 c  Sugar
      1 c  Crushed pineapple              
 
  Combine all ingredients.  Cook slowly, stirring frequently, until thick.
  Mrs. Hazel Brown, Des Moines, IA.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cherry Jelly
 Categories: Condiment
      Yield: 6 servings
 
      2 c  Cherry sirup                        4 c  Sugar
    1/2    Bottle fruit pectin            
 
  Drain sirup from canned cherries.  Add juice of 1 lemon if sirup lacks
  tartness and flavor.  Combine sirup and sugar.  Heat rapidly to boiling.
  Stir constantly before and while boiling. Add fruit pectin. Stir
  constantly.  Heat to full rolling boil. remove from fire. Skim. Sirup from
  any canned fruit may be substituted for the cherry sirup. The Household
  Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cherry Olives - Pickled
 Categories: Pickles
      Yield: 6 servings
 
      1 pt Vinegar                             1 pt Water
      1 tb Sugar                               2 tb Salt
 
  Wash cherries, pack in jars, and cover with solution. NOTE: no heating; no
  cooking.    Keep in cool place.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cherry Pineapple Jam
 Categories: Condiment
      Yield: 6 servings
 
      4 qt Pitted cherries                          Sugar
      2 c  Crushed pineapple              
 
  Combine fruits and add an equal weight of sugar.  Heat slowly to boiling.
  Simmer 3/4 hour.  Pour into platters.  Cover with glass and set in the sun
  until desired consistency is reached. Florence Taft Eaton, Concord, MA.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cherry Preserves
 Categories: Condiment, Preserve
      Yield: 6 servings
 
      2 lb Pitted cherries                     2 lb Sugar
 
  Combine cherries and sugar.  Heat slowly to boiling.  Stir frequently. Boil
  8 minutes.  Let stand overnight.  Pack without heating into sterilized
  jars. The Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cherry Tomato Salsa
 Categories: Sauces, Salsa
      Yield: 6 servings
 
      2 c  Cherry tomatoes,red/yellow               Salt
      2 tb Finely chopped green onion               Pepper
      2 tb Lime juice                               Tortilla chips (opt)

---------------------------------HERB BLEND---------------------------------
      1    Garlic clove                        2    Fresh jalapeno chilies
    1/3 c  Packed fresh cilantro          
 
  Coarsely chop tomatoes and herb belnd in a food processor or with a knife.
  Stir in onion and lime juice. Add salt and pepper to taste. Present in a
  small bowl and scoop onto cucumber slices or tortilla chips makes about 2
  cups.
  
  *** HERB BLEND ***
  
  In a bowl, combine garlic, cilantro, and chiles (stemmed and seeded).
  
  ~ Nancy Fas, Cardiff, California.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chex Mix Oyster Crackers
 Categories: Condiment
      Yield: 6 servings
 
     10 oz Oyster Crackers                     1 ts Granulated Chicken Bouillon
    1/4 c  Water                               1 ts Garlic Powder
    1/4 c  Olive Oil                       2 1/4 ts Worcestershire Sauce
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chipotle Tomatillo Salsa
 Categories: Sauces, Salsa
      Yield: 1 servings
 
      3    Chipotle chilies from one 7-             -halved
           -ounce can chipotle                 1 sm Red onion; chopped
           Chilies in adobo sauce*, rin      1/3 c  Fresh cilantro; chopped
           -sed, patted dry                    1 tb Rice vinegar
      3 ts Corn oil                          1/2 ts Dried oregano
      1 lb Tomatillos*; husks removed,    
 
      Puree chilies in blender.  Transfer to large bowl.  Heat 1 teaspoon oil
  in heavy large skillet over high heat.  Add tomatillos and cook until brown
  on all sides, about 7 minutes.  Transfer to work surface. Add 2 teaspoons
  oil to skillet.  Add onion and saute until tender, about 4 minutes. Add
  onion to chilies.  Chop tomatillos; add to chili-onion mixture. Mix in
  cilantro, vinegar and oregano. Season with salt and pepper. (Can be made 2
  days ahead.  Cover; chill. Bring to room temperature.) *Chipotle chilies
  and tomatillos are available at Latin American markets, specialty food
  stores and some supermarkets. Makes 1-1/2 cups. Source: Bon Appetit - June,
  1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chive-Cheese Butter
 Categories: Spreads, Toppings
      Yield: 12 servings
 
    1/4 lb Soft butter or margarine            2 ts Frozen chopped chives
    1/4 lb Roquefort cheese               
 
  Blend butter, cheese, and frozen chopped chives thoroughly.  Shape into a
  roll on waxed paper.  Refrigerate until ready to use, allowing about 1 hour
  to harden.
  
  Makes 1/2 lb of spread.  Serve slices of chive-cheese butter on broiled
  beef or seafood, steaks, hamburgers, chicken halves or quarters, or serve
  chive-cheese butter separately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chow-Chow Relish
 Categories: Relishes
      Yield: 4 servings
 
      4 c  Chopped cabbage                 1 1/2 c  Sugar
      3 c  Chopped cauliflower                 2 ts Dry mustard
      2 c  Chopped onions                      1 ts Ground turmeric
      2 c  Chopped green tomatoes            1/2 ts Ground ginger
      2 c  Chopped green bell peppers          2 ts Celery seeds
      3 tb Salt                                1 ts Mustard seeds
  2 1/2 c  Vinegar                        
 
  Combine cabbage, cauliflower, onions, green tomatoes and bell peppers.
  Sprinkle with salt. Let mixture stand 4 to 6 hours in cool place. Drain
  well. Combine vinegar, sugar, mustard, turmeric, ginger, celery seeds and
  mustard seeds in large saucepan. Simmer 10 minutes. Add vegetable mixture
  and simmer 10 minutes longer. Bring to boil. Pack, boiling hot, into hot
  sterilized jars, leaving 1/4-inch head space. Adjust lids and process 10
  minutes in boiling water bath.
  
  Makes 4 pints
  
  (C) 1992 The Los Angeles Times from Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chunk Pickles
 Categories: Pickles
      Yield: 6 servings
 
      1 qt Cucumbers                           1 c  Vinegar
  1 1/2 c  Brown sugar                         1 c  Water
    1/2 tb Stick cinnamon                    1/2 tb Whole allspice
    1/2 tb Celery seed                       1/2 tb Mustard seed
 
  Select fresh, crisp cucumbers.  Cover with a brine made by dissolving 2
  tablespoons salt in 1 quart water.  Let stand overnight. Drain. Wash. Soak
  overnight in clear water.  Wipe dry. Cut in chunks. Cook in weak vinegar
  until tender.  Pack loosely in sterilized jars. Cover with a pickling sirup
  made from remaining ingredients. The Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chunky Apple Butter
 Categories: Condiment
      Yield: 1 servings
 
      2 cn Pie apples, sliced (15 oz)          1 ts Nutmeg
      2 cn Applesauce (15 oz)                  1 ts Clove
      1 c  Brown sugar                         1 ts Allspice
      1    Cinnamon stick                 
 
  Mix sliced apples and applesauce.  Add sugar and seasonings. Cook all night
  or up to 12 hrs. on low. (I use a Crock pot). When finished, pile high on
  biscuits or homemade bread and freak out!!!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chunky Mustard Beans with Red Peppers
 Categories: Pickles, Beans
      Yield: 1 servings
 
      2 lb Green and/or yellow beans       1 1/2 ts Salt
      2 c  Julienne strips of red          1 1/3 c  Brown sugar, firmly packed
           -peppers (sweet)                    1 c  Cold water
  1 1/2 c  Onions, coarsely chopped            2 c  White or cider vinegar
      1 ts Tumeric                             1 tb Celery seeds
    1/3 c  Dry mustard                     1 1/2 ts Mustard seeds
    1/3 c  All purpose flour              
 
  Remove stem end from beans; cut beans into 1 inch lengths.  There should be
  about 8 cups. In a large pot of rapidly boiling water, cook beans, about
  1/3 at a time, until tender-crunchy, about 3 minutes. As each batch cooks,
  transfer immediately to large bowl of cold water to chill. Blanch peppers
  and onions in similar way, boiling peppers for 1 minute and onions for 2
  minutes.  Drain thoroughly. In a medium bowl, blend tumeric, mustard, flour
  and salt into sugar. Stir in cold water to make a smooth paste. In a large
  heavy preserving kettle, combine vinegar and celery and mustard seeds;
  bring to boil. Stir in about 1 cup of spiced vinegar into mustard paste,
  then whisk mustard past into spiced vinegar in saucepan. Cook over medium
  heat, whisking constantly until sauce is smooth. Reduce heat and simmer
  uncovered, for 5 minutes.  Pour drained vegetables into sauce; mix well and
  return to a boil.  Reduce heat and simmer 4 - 5 minutes or until vegetables
  are tender.  Ladle into hot sterilized jars leaving 1/8 inch head space.
  Seal.  I prefer to process these in a boiling water bath for 10 minutes for
  1/2 pint jars and 15 minutes for pint jars. Makes about 9 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chutney Baked Pears
 Categories: Relishes
      Yield: 12 servings
 
           Sharon Stevens                    1/2 c  Apple juice
      6    Firm ripe pears                     2 tb Butter
      1 c  Chutney                                  Lemon juice or white vinegar
 
  In bowl, mix 2 tbsp lemon juice per 4 cups of water.  Peel, halve, and core
  pears, dropping them into acidulated water as you work.  Drain and arrange
  pears snugly, cored sides up, in greased 13x9 inch baking dish. Mix chutney
  and apple juice; pour over pears. Dot with butter. Bake in 325 F oven for
  30 minutes or until tender and glazed, basting occasionally. Makes 12
  servings.
  
  Origin: Canadian Living, December 1991. Shared by: Sharon Stevens.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chutney Cheese Spread
 Categories: Appetizers, Relishes
      Yield: 6 servings
 
  1 1/2 c  Shredded sharp cheddar            1/4 ts Salt
           -cheese (6-8 oz)                  1/3 c  Finely chopped chutney
      8 oz Cream cheese, softened              1 tb Snipped chives
  2 1/2 tb Dry sherry                               Crackers
    1/2 ts Curry powder                             Fresh fruit
 
  Combine first five ingredients and blend well.  Stir in chutney.  Turn into
  serving dish.  Top with chives if for appetizer and serve with crackers. If
  served as adessert, serve with fresh fruit to dip into mixture.
  
  Origin: A Taste of Oregon Shared by: Sharon Stevens
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chutney Sandwich Butter
 Categories: Spreads
      Yield: 1 servings
 
    1/4 lb Sweet Butter                    1 1/2 tb Chopped Chutney
 
  Combine ingredients and mix until smooth.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cinnamon Apple Jelly
 Categories: Condiment, Preserve
      Yield: 1 servings
 
      1 ts Unflavored gelatin                  1    Cinnamon stick 1" long
  1 2/3 c  Unsweetened apple juice             1 dr Each yellow & red food col.
      2 ts Lemon juice                         4 ts Artificial sweetener equiv.*
 
  * sweetener equivalent to 4 tsp sugar
  
  Soften gelatin in 1/4 c apple juice.  Combine remaining apple juice, lemon
  juice, cinnamon stick and food coloring, if desired, in a saucepan.  Boil
  about 7 min to reduce by 1/3.  Remove from heat.  Stir in sweetener and
  softened gelatin until it dissolves.  Discard cinnamon stick.  Pour into a
  sterilized jar.  Cover tightly.  Store in refrigerator.
  
  Makes about 1 cup Each serving 1 tbsp, 1 ++ Extra 3 g carbohydrate, 12
  calories
  
  Source:  Choice Cooking, Canadian Diabetes Association Shared by Elizabeth
  Rodier 6/93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cinnamon Equal
 Categories: Spreads
      Yield: 6 servings
 
    1/3 c  Equal, sugar substitute             1 ts Ground cinnamon.
 
  Mix thoroughly.  Place in shaker to use in recipes and sprinkle of toast
  and desserts.
  
  Origin: Equal's 10 th Anniversary Recipe Book, Collector's edition. Shared
  by: Sharon Stevens.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Citron Preserves
 Categories: Condiment, Preserve
      Yield: 6 servings
 
    1/2 c  Raisins                             1 ts Whole cloves
    1/2    Lemon, sliced                       1    Stick cinnamon
      2 c  Sugar                               1 c  Hot water
 
  Simmer slowly, stirring frequently, until thick. Georgiana Cappers,
  Windsorville, ME.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Citrus Marinated Mushrooms
 Categories: Condiment, Pickles
      Yield: 4 servings
 
      1 lb Fresh medium mushrooms,             2 lg Garlic cloves, very finely
           -stems removed                           -chopped
      1 c  Olive oil                           2 ts Salt
           Grated zest of 1 medium             2 ts Mustard seed
           -orange                             2 ts Finely chopped cilantro
           Grated zest of 1 medium                  -leaves
           -lemon                            1/2 ts Cayenne
    1/2 c  Fresh orange juice                1/2 ts Freshly ground black pepper
    1/2 c  Fresh lemon juice              
 
  Place mushrooms, oil, zests and juices in a non reactive saucepan over high
  heat.  Bring just to a boil and remove from heat.  Transfer mixture to a
  glass jar or bowl, and stir in garlic, salt, mustard seed,
  oregano,cilantro, cayenne, and pepper. Allow to cool completely, then cover
  and refrigerate, stirring occasionally, for at least 24 hours before
  serving.  Drain mushrooms and serve. Serves 4.
  
  Origin: Cookbook Digest, May/June 1993 Shared by: Sharon Stevens
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Citrus Marinade and Salsa (For Chicken or Fish)
 Categories: Sauces, Condiment, Poultry, Marinade, Salsa
      Yield: 1 servings
 
    1/4 c  Lemon juice                              Chopped
      2 tb Dry sherry                          1    Green onion, sliced
      2 tb Olive oil or cooking oil          1/4 c  Sliced pitted ripe olives
    1/2 ts Dried oregano, crushed              1 tb Snipped parsley
    1/4 ts Garlic salt                         1 tb Slivered almonds
      1 md Tomato, peeled, seeded and     
 
  Servings:  1
  
  For marinade, in a 1-cup measure combine lemon juice, sherry, oil, oregano,
  and garlic salt.  Set aside 2 tablespoons.  Pour remaining into a plastic
  bag in a bowl; add chicken or fish.  Close bag; chill 1 hour, turning once.
  
  For salsa, combine the 2 tablespoons marinade, tomato, green onion, olives,
  parsley, and almonds.  Cover; chill till serving time.
  
  Drain chicken or fish, reserving marinade.  Grill till chicken is tender
  and fish is flaky, turning and brushing often with the marinade.  Serve
  with chilled salsa and avocado slices, if desired.  Makes 4 servings.
  
  Nutrition facts per tablespoon salsa: 13 cal., 1 g total fat (0 g sat.
  fat), 0 mg chol., 13 mg sodium, 1 g carbol, 0 g fiber, 0 g pro.  Daily
  value: 1% vit. A, 5 % vit. C, 0% calcium, 0% iron.
  
  SOURCE: BETTER HOMES AND GARDENS, July 1993
  
  Shared by Cate Vanicek
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Coconut Chutney
 Categories: Relishes
      Yield: 6 servings
 
  2 1/2 c  Freshly grated coconut,             2 sm Hot green chilies, seeded &
           -firmly packed                           -diced
      2 tb Mustard seeds                     1/4 bn Fresh corrianer, minced
    1/2 ts Curry powder                      3/4 ts Salt
    1/2 c  Chick-peas (garbanzo)               2 tb Vegetable oil
      4 ts Freshly minced ginger root     
 
  Grind together, or process in a food processor, the grated coconut,
  chick-peas, and green chilies.   Add salt.  Mix until well combined.
  
  Pour oil into a small frying pan and place over medium heat.  When hot, add
  mustard seeds, curry powder, and minced ginger.  Stir and saute until
  mustard seeds pop, about 2 minutes.  Cool.
  
  Stir together thoroughly the coconut mixture, the sauteed spices, and the
  fresh minced, coriander.  Chill well.
  
  Before serving, stir chutney gently with a fork to lighten.  Place in an
  attractive bowl and serve.   Coconut chutney freezes beautifully.
  
  From: Chola-Sheraton  Madras, India Shared By: Pat Stockett
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cooked Strawberry Jam
 Categories: Toppings, Preserve
      Yield: 6 servings
 
      3 qt Strawberries                    8 1/2 c  Sugar
    1/4 c  Lemon juice                       1/4 ts Butter
      2 oz Powdered pectin                
 
  1.   Wash, hull and halve berries.  Crush one layer at a time and measure 5
  3/4 cup into a 6-quart kettle.  Stir in lemon juice.  Add pkg of pectin and
  stir thoroughly to dissolve. This will take several minutes. Stir down
  sides of pan and crush any remaining lumps of pectin.
  
  2.   Place pan on high heat.  Bring to a boil, stirring constantly to
  prevent scorching.
  
  3.   Add sugar gradually, then butter, mixing well.  Continue stirring and
  bring to a full rolling boil (a boil that cannot be stirred down). Boil
  hard exactly 4 minutes, stirring constantly to prevent scorching.
  
  4.   Remove jam from heat.  Skim foam from top.
  
  5.   Pour into hot, sterilized jars, wipe top and threads of jar. Apply hot
  lid and screw band.  Twist screw band down tight. Process in boiling water
  bath 5 minutes.  Start counting time when water comes to a boil.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Corncob Jelly
 Categories: Condiment, Preserve
      Yield: 6 servings
 
     12 lg Corncobs                            4 c  Sugar
      4 c  Water                                    Yellow fruit coloring
      1    Box Powdered fruit pectin      
 
  Cut corn kernels from cobs and reserve for another recipe. In a large
  kettle place corncobs and water; bring to a boil. Boil for 10 minutes.
  Remove and discard the cobs; strain liquid through cheesecloth. Liquid
  should measure 3 cups. Add additional water if necessary. Return to the
  kettle and stir in pectin. Bring to a full rolling boil. Add sugar and
  bring back to a boil. Skim foam and add a few drops food coloring. Pour
  into hot jars. Cool and refrigerate until ready to use. Yield: About 2
  pints.
  
  SOURCE:*Marge Hagy, Brewster, WA, Country Woman, July/Aug. 1993 POSTED BY:
  Jim Bodle 9/93
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Crab-Apple Jelly
 Categories: Condiment
      Yield: 6 servings
 
      3 lb Crab-apples                              Sugar
 
  Wash crab-apples.  Do not pare.  Remove stems and blossom ends. Cut in
  halves.  Remove seeds.  Cover with water.  Cook until soft. Drain through
  jelly bag.  Use 2/3 cup sugar to each cup juice. Boil rapidly until jelly
  sheets from spoon. The Household Searchlight
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Crab-Apple Butter
 Categories: Condiment
      Yield: 6 servings
 
      2 lb Crab-apples                         3 c  Sugar
 
  Wash and core crab-apples.  Cover with water.  Cover and simmer until fruit
  is soft.  Rub through a sieve.  Add sugar.  Boil slowly, stirring
  frequently, until thick. The Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cracker Crumb Mixture
 Categories: Toppings, Breads
      Yield: 9 servings
 
  1 1/2 lb Oyster crackers                   1/4 c  Minced parsley
    1/4 c  Finely chopped onions               2 ts Dried thyme or herbes de
      2 c  Clarified butter (about 1.5              -Provence
           -pounds butter)                
 
  From: Al Martin
  
  This rich crumb topping keep well on the pantry shelf or in the
  refrigerator.  Halve the recipe if you use crumbs sparingly.
  
  Whirl the crackers in a food processor or put them through a food grinder
  until they are evenly ground but retain some texture. Saute the onions in 2
  tablespoons of the butter, then add to the crumb mixture along with the
  remaining butter, parsley and thyme. Mix thoroughly. If the mixture hardens
  in the regrigerator, place it in the oven on low heat for a few minutes
  before using. (Makes about 9 cups) ___- from The Legal Sea Food Cookbook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cranberry Orange Relish
 Categories: Pickles, Relishes
      Yield: 4 servings
 
      1 sm Orange                          1 1/4 c  Sugar
      3 c  Cranberries *                  
 
  * Fresh or frozen cranberries can be used.
  ~------------------------------------------------------------------------
  Cut unpeeled orange into eighths. Place orange, cranberries and sugar in
  food processor or blender and grind. Refrigerate for several hours to blend
  flavors. Store covered in refrigerator.  From: Syd's Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cranberry Preserves
 Categories: Spreads, Toppings, Preserve
      Yield: 6 servings
 
      2 md Apples                          4 1/2 c  Cranberries
      3 c  Sugar                               1 tb Grated lemon peel
    3/4 c  Water                             1/4 c  Creme de cassis
 
  Peel, core and coarsely dice apples. Heat sugar and water in heavy large
  saucepan over low heat, swirling pan occasionally, until sugar dissolves.
  Add cranberries, apples and lemon peel. Bring to boil. Reduce heat to
  medium and cook until consistency of thick jam, stirring frequently, about
  20 minutes. Stir in cassis to taste. Cool completely before serving. (Can
  be stored in refrigerator 1 month.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cranberry Apple Relish
 Categories: Relishes
      Yield: 6 servings
 
      4 c  Cleaned cranberries, chopped        1 c  Water
      1 lb Apples                            1/2 ts Cinnamon
  2 1/2 c  Brown sugar                       1/2 c  Chopped walnuts
 
  Peel, core and chop apples.  Combine cranberries, apples, brown sugar and
  water in a large sauce pot.  Simmer over medium heat for 15 minutes,
  stirring frequently.  Stir in cinnamon and walnuts: cook 5 minutes. Pour
  hot into hot jars, leaving 1/4 inch head space.  Adjust caps. Process 15
  minutes in boiling water bath.  Yield: about 5 half pints.
  
  From: Ball Blue Book Shared By: Pat Stockett
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cranberry Chutney
 Categories: Relishes
      Yield: 6 servings
 
      1    Orange, washed, quartered,               -ginger, shredded
           -seeded, coarsely ground          3/4 c  Bourbon or Scotch whisky
      1 md Onion, chopped                    1/3 c  Vinegar
      1 pk Cranberries (12 ounces,         1 1/2 c  Brown sugar
           -about 4 cups)                      1 tb Mustard seeds
      1    One-inch knob of fresh         
 
  If using a processor, process orange chunks 20 to 30 sec- onds; add
  quartered onion and process just until coarsely chopped.
  
  Combine with remaining ingredients in a heavy saucepan. Bring to a boil;
  lower heat and simmer, stirring occasionally, 25 to 30 minutes. Flavor will
  improve after aging a day or two.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cranberry Sauce
 Categories: Penndutch, Sauces
      Yield: 1 servings
 
      4 c  Cranberries                         1 c  Water
      2 c  Sugar                          
 
  Select good cranberries and wash well. Cook sugar and water together about
  10 minutes, add cranberries. Cover pan and cook until cranberries stop
  popping, about 10 minutes. Skim off top if necessary, pour into dish and
  let cool before serving. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cranberry Quince Jelly
 Categories: Condiment
      Yield: 6 servings
 
      2 qt Cranberries                         6    Quinces
      3 qt Water                                    Sugar
 
  Wash quinces.  Remove stems and blossom ends.  Chop with coarse knife of
  food chopper.  Combine with stemmed cranberries which have been washed. Add
  water.  Cook until fruit is soft.  Pour into jelly bag and drain overnight.
  Empty juice into large saucepan. Boil hard 20 minutes. Measure and add an
  equal amount of hot sugar. Boil rapidly until jelly sheets from spoon.
  Florence Taft Eaton, Concord, MA.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cranberry Conserve
 Categories: Condiment
      Yield: 6 servings
 
      2 qt Cranberries                       1/2 c  Chopped nuts
    1/2 lb Raisins                             6 c  Sugar
      1 c  Diced orange pulp              
 
  Wash cranberries.  Remove stems.  Cover fruit with water.  Cook until soft.
  Add raisins, sugar, and orange.  Simmer slowly until thick. Add nuts and
  cook 5 minutes. The Household Searchlight
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cranberry Cherry Relish
 Categories: Relishes
      Yield: 6 servings
 
      1 c  Cherries, canned or fresh           1    Orange
  1 1/2 c  Cranberries                         1    Lemon
      2 c  Brown sugar                       1/2 c  Vinegar
  1 1/2 c  Raisins                           1/2    Stick cinnamon
    1/2 ts Cinnamon                          1/2 ts Nutmeg
    1/2 ts Cloves                         
 
  Pit cherries.  Wash cranberries.  Remove stems.  Wash orange and lemon. Cut
  in small pieces.  Remove seeds.  Combine ingredients. Mix thoroughly. Cook
  slowly, stirring frequently, until thick. Theresa Lessmeister, Peru, IL.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cranberry Catsup
 Categories: Condiment
      Yield: 6 servings
 
      1 qt Cranberries                     1 1/2 c  Water
  1 1/2 c  Vinegar                             1 ts Allspice
      1 ts Cloves                            1/2 ts Mace
      2 c  Brown sugar                         1    Inch stick cinnamon
 
  Combine all ingredients except sugar.  Simmer until fruit is soft. Rub
  through a sieve.  Add sugar.  Cook slowly, stirring frequently, until
  thick. Mrs. W.F. Harnack, McGregor, IA.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cream Cheese Veggie Spread
 Categories: Vegetables, Cheese/eggs, Spreads
      Yield: 3 servings
 
    1/4 c  Grated Carrot                       1 tb Chopped Onion
    1/4 c  Chopped Nuts                        1 tb Chopped Green Pepper
      2 x  Radishes, Chopped Fine              4 oz Cream Cheese
 
  Mix all ingredients and spread on bread or use as a filling in Nonbread
  Sandwiches.  Variations: Use other veggies of your choice, or pineapple and
  raisins, or raisins and nuts. NONBREAD SANDWICHES: * LETTUCE ROLLUPS: Use
  romaine, iceberg, or escarole.  You can even use spinach leaves if you have
  the patience.  Spread them with cream cheese, ricotta, or any other
  filling.  Or roll the lettuce around pieces of cheese and chicken or
  turkey, perhaps with a pineapple chunk if the kids like to mix tastes. *
  TURKEY ROLLUPS:  Use turkey instead of lettuce and fill with the spread or
  filling of your choice. * VARIATIONS:  Use other wrappings for your
  rollups.  These could include cheese slices or low-fat sliced luncheon
  meat.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Crystal Cukes
 Categories: Pickles
      Yield: 16 servings
 
      4 lb Cucumbers, Sliced                   6 c  Sugar
      1 c  Salt                                1 qt Vinegar
      1 ga Ater                                1 tb Cinnamon Sticks, Broken
      1 ts Alum                                1 tb Whole Celery Seed
      1 tb Powdered Ginger                     1 tb Whole All Spice
      2 c  Water                               1 tb Whole Cloves
 
  Place the washed and sliced cucumbers in a brine made of the salt and
  gallon of water.  Let stand in the brine for 8 days.  Drain.  Boil
  cucumbers in enough water to cover the cucumbers and the alum.  Drain
  again.  Mix the 2 cups of water, sugar and vinegar.  Place broken cinnamon
  sticks, all spice, cloves and celery seed in a cloth sack.  Place sack in
  vinegar mixture.  Bring to a boil with occasional stirring.  Drop in
  cucumbers and boil until clea, transparent and tender.  Pack into hot quart
  jars.  Fill jars to top with syrup and seal.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cucumber Dill Relish
 Categories: Relishes
      Yield: 6 servings
 
      4 lg Cucumbers                           2 ts Salt
    1/2 c  Chopped onion                       1 ts Freshly ground pepper
    1/2 c  Distilled white vinegar                  Garnish fresh sprigs dill
      4 ts Minced fresh dill              
 
  Peel, seed and coarsely grate cucumber; drain thoroughly in strainer. Place
  in medium bowl. Mix in remaining ingredients except dill sprigs. Cover and
  refrigerate 24 hours. (Can be stored in refrigerator 1 week.) Let stand at
  room temperature 10 minutes before serving. Garnish with dill.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cucumber Oil Pickles
 Categories: Pickles
      Yield: 6 servings
 
      5    Dozen green cucumbers, 4          1/2 ts White mustard seed
           -inches long                    1 1/2 tb Celery salt
      5 c  Vinegar                             1 c  Salad oil
     20 sm Onions, sliced                           Salt
 
  Wash cucumbers and slice without paring.  Sprinkle freely with salt. Allow
  to stand 24 hours.  Drain.  Add onions.  Combine vinegar, celery salt,
  mustard seed, and salad oil.  Beat until well blended. Pour over cucumbers
  which have been packed in freshly sterilized jars. Florence Taft Eaton,
  Concord, MA.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Currant Conserve
 Categories: Condiment
      Yield: 6 servings
 
      5 lb Currants                            3    Oranges
      2 lb Seeded raisins                      2 c  Raspberry juice
      5 lb Sugar                          
 
  Wash and stem currants.  Add raisins, raspberry juice, sugar, and oranges
  which have been seeded and chopped.  Simmer slowly, stirring constantly,
  until juice sheets from spoon. Florence Taft Eaton, Concord, MA.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Currant Jelly
 Categories: Condiment
      Yield: 6 servings
 
      3 lb Currants                                 Sugar
 
  Wash and stem currants.  Cover with water.  Cook slowly until tender. Drain
  through jelly bag.  Use 3/4 cup sugar for each cup juice. Boil rapidly
  until jelly sheets from spoon. The Household Searchlight
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Curried Apples
 Categories: Spices/etc.
      Yield: 4 servings
 
      2    Apples,cut into 1/4" rings        1/4 c  Brown sugar,packed
    2/3 c  Dry red wine                      1/4 ts Curry powder
    1/4 c  Butter or margarine,melted     
 
  Soak apple rings in wine in covered shallow boal or baking dish 3 hours,
  stirring occasionally; drain.
  Set oven control to broil and/or 550'. Place apple rings on rack in broiler
  pan. Broil rings 5 inches from heat 3 minutes; turn.
  Mix remaining ingredients; spoon over rings. Broil until glazed and light
  brown, about 1 1/2 minutes.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Curried Fruit Compote
 Categories: Spices/etc.
      Yield: 6 servings
 
      3 lb Peaches, peeled and sliced        1/2 c  Thinly sliced lime (about 1
      2 lb Apricots, peeled and halved              -small)
      1    Fresh pineapple, peeled and         4 c  Water
           -cut into chunks (about 5           3 c  Sugar
           -pounds)                          1/4 c  Lemon juice
      1    Cantaloupe, cut into chunks         3 tb Curry powder
           -or balls (about 4 pounds)     
 
  Treat peaches and apricots to prevent darkening while preparing other
  ingredients.  Combine water, sugar, lemon juice and curry powder.  Bring to
  a boil.  Reduce heat and add peaches, apricots, pineapple and cantaloupe.
  Simmer just until fruit is hot through.  Pack hot fruit into hot jars,
  adding 1 lime slice to each jar when filling.  Leave 1/2 inch head space.
  Pour hot syrup over fruit, leaving 1/2 inch head space. Remove air bubbles.
  Adjust caps.  Process 30 minutes in boiling water bath. Yield: about 4
  quarts.
  
  From: Ball Blue Book Shared By: Pat Stockett
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Curried Meatballs with Chutney
 Categories: Condiment, Relishes
      Yield: 48 servings
 
           Chutney sauce                       2 ts Curry powder
      1    Pound ground turkey               1/4 ts Salt
    1/2 c  Crushed cracker crumbs                   Chutney sauce
    1/3 c  Evaporated skim milk              1/2 c  Nonfat plain yogurt
      2 tb Finely chopped green                1 tb Finely chopped chutney
           Onions (with tops)                1/4 ts Curry powder
  1 1/2    To                             
 
  Curried Meatballs with Chutney Sauce. Prepare Chutney Sauce. Heat oven to
  400 degrees. Mix remaining ingredients; shape into forty-eight 1-inch
  meatballs. Place in rectangular pan, 13 X 9 X 2 inches, sprayed with
  nonstick cooking spray. Bake uncovered until light brown and no longer pink
  inside, 10 to 15 minutes. Serve hot with Chutney Sauce and wooden
  picks.CHUTNEY SAUCEMix all ingredients; cover and refrigerate at least 1
  hour.MICROWAVE DIRECTIONS: Prepare Chutney Sauce and meatballs as directed.
  Place 24 meatballs in microwavable pie plate, 9 X 1-1/4 inches. Cover with
  waxed paper and microwave on high (100%) 3 minutes; rearrange meatballs.
  Cover and microwave until no longer pink inside, 2 to 4 minutes longer. Let
  stand covered 3 minutes; drain. Repeat with remaining meatballs. Serve hot
  with Chutney Sauce and wooden picks.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Dandelion Jelly
 Categories: Toppings, Preserve
      Yield: 6 servings
 
      1 qt Dandelion blossoms              1 3/4 oz Powdered fruit pectin
      2 qt Water                           5 1/2 c  Sugar
      2 tb Fresh lemon juice              
 
  Pick bright, fresh dandelion blossoms and pack the quart container pretty
  tightly.  This is going to require a lot of dandelion blossoms!  Rinse
  quickly in cold water to remove any insects/dirt on the petals.  Don't
  leave the blossoms in the water for very long though, as they will be a
  little the worse for wear.
  
  Next, pull up a chair somewhere comfortable, as this part is going to take
  awhile...Snip off the stem and green collar under each blossom, so that
  only the petals are left. This takes about four hours!
  
  In an enamel saucepan, boil the dandelion petals in water for 3 minutes, or
  a little longer, until the water takes on their color.  (I boiled the
  petals for 4 minutes until I liked the color better.)
  
  Cool and strain, pressing against the petals with your fingers to extract
  all of the dandelion juice.  (Or you can cheat and line a sieve with
  moistened cheesecloth and strain it that way.)
  
  Measure out 3 cups of dandelion liquid.  Add the lemon juice and fruit
  pectin.  Stir to combine.
  
  Bring to a boil, using a large kettle.  Add the sugar, stirring to mix
  well. Continue stirring and boil the mixture for 2 and 1/2 minutes.
  
  Pour into hot sterilized jelly jars and seal.  Process for five minutes in
  a boiling water bath.
  
  Yield:  Five 1/2 pint jars.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Dijon Mustard
 Categories: Condiment
      Yield: 6 servings
 
           Jim Vorheis                         2 tb Honey
      2 c  Dry white wine                      1 tb Vegetable oil
      1 c  Chopped onion                       2 ts Salt
      2    Cloves garlic, minced               4 dr Tabasco sauce
      4 oz Dry mustard                    
 
  Combine wine, onion and garlic.  Heat to boiling.  Lower heat and simmer 5
  minutes.  Pour mixture into bowl and cool.  Strain wine mixture into dry
  mustard in a small saucepan, beating until very smooth. Add remaining
  ingredients.  Heat slowly, stirring constantly until mixture thickens.
  Cool.  Pour into a non-metal container and cover. Chill at least 2 days to
  blend flavors.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Dill Pickles
 Categories: Pickles
      Yield: 16 servings
 
      4 lb Small Cucumbers                          Dill Weed
      4 qt Water                                    Garlic Cloves
      1 qt Vinegar                                  Alum
      1 c  Salt                           
 
  Let water, vinegar and salt come to a boil.  Set aside.  Put dill and 1
  clove garlic in bottom of jar.  Prick cucumbers with fork before putting in
  jar.  Put 1 t alum in each quart.  Fill jar with brine.  Seal tight and let
  stand until clear before using.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Dill Pickled Eggs
 Categories: Cheese/eggs, Pickles
      Yield: 6 servings
 
      3    Dozen Hard Boiled Eggs              1 lg Green Pepper, sliced into
           -<hopefully peeled>                      -rings
      2 lg Bunches Fresh Dill, roughly         2 lg Sweet Red Peppers, sliced
           -chopped                                 -into rings
      2 lg Jars, Generic Dill Spears           1 qt Cider Vinegar
           -<or slices>                        1 qt Bottled Water <Purified or
      2 lg Yellow Onions, sliced into               -Spring Water>
           -rings                              1 sm Handful Whole Cloves
 
  Drain pickle juice into large pan. Add cider, water, cloves and dill.
  
  Bring liquid mixture to full boil; then reduce heat to simmer for 45
  minutes to one hour <make sure you can open the windows, it's rather
  fragrant>
  
  Place eggs, vegetable slices and pickle spears into large glass or hard
  plastic container <large ice cream pail works well>.
  
  Strain liquid mixture through a pasta collander and pour liquid over eggs
  and vegetables.
  
  Let sit for 24-36 hours at >>room temperature<<
  
  The eggs will be a very, very bright yellow and have a wonderful dill
  flavor the whole way through.  The vegetables and pickles will have a dill
  flavor never before experienced -- and can be eaten separately or used as a
  complimentary garnish.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Dill Sandwich Butter
 Categories: Spreads
      Yield: 1 servings
 
    1/4 lb Sweet Butter                             Salt To Taste
      1 ts Finely Chopped Fresh Dill      
 
  Combine all ingredients and mix until smooth.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Dilled Zucchini Sticks
 Categories: Pickles
      Yield: 4 servings
 
  4 1/2 lb Zucchini                            1 ts Dill seed
      3 tb Pickling salt                       1 md Cooking onion, thinly sliced
  2 1/2 c  White vinegar                       4    Cloves garlic
  1 1/4 c  Sugar                               4    Sprigs dill weed
      1 ts Celery seed                    
 
  Wash zucchini, retaining peel and removing ends; quarter lengthwise; cut
  quarters in half.  Layer zucchini and salt in a large glass, stainless
  steel or enamel bowl; let stand 1 hour.
  
  Fill boiling water canner with water.  Place 4 clean pint mason jars in
  canner over high heat.
  
  Place snap lids in boiling water; boil 5 min to soften sealing compound.
  
  In stainless steel or enamel saucepan, combine vinegar, sugar, celery and
  dill seeds; bring to a boil.
  
  Rinse zucchini in cold water; drain thoroughly, pat dry.  Add zucchini and
  onion to pickling liquid; bring to a boil; boil 5 min.
  
  Place 1 clove garlic and 1 large sprig of dill weed in a hot jar; pack
  zucchini and onion slices snugly in jar to within 3/4 inch of top rim. Add
  boiling pickling liquid to cover vegetables to within 1/2 inch of top rim.
  Remove air bubbles by sliding rubber spatula between glass and food;
  readjust head space to 1/2 inch.  Wipe jar rim removing any stickiness.
  Center Snap Lid on jar; apply screw band just until fingertip tight. Place
  jar in canner.  Repeat for remaining vegetable and pickling liquid.
  
  Cover canner; return water to a boil; process 10 min for pint jars at
  altitudes up to 1000 ft.  Remove jars.  Cool 24 hours.  Check jar seals.
  (Sealed lids curve downward.)  Remove screw bands.  Wipe jars, label and
  store in a cool, dark place.
  
  Source:  Bernardin Guide to Home Preserving, revised 1992.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Dilly Carrots
 Categories: Vegetables, Pickles
      Yield: 1 servings
 
  1 1/2 lb Baby Carrots                        1 tb Dried Red Pepper Flakes
      2 c  Water                               1 tb Dill Seeds
      2 c  Cider Vinegar                       2 ts Salt
      3    Cloves Peeled Garlic                4    Sprigs Fresh Dill *
 
  * Sprigs of dill should be cut into 1" lengths with stems.
  ~-------------------------------------------------------------------------
  Scrub carrots and trim ends if dark.  Heat the water, vinegar, garlic,
  pepper flakes, dill seeds and salt in a large saucepan to a rolling boil.
  Add carrots and heat to simmering.  Reduce heat and simmer covered for 10
  minutes.  Using tongs, arrange carrots in hot sterilized pint jars.  To
  sterilize jars, submerge in water and gently boil 10 minutes; leave in hot
  water until ready to use.  Ladle hot vinegar mixture into jars, covering
  carrots and distributing spices evenly.  Tuck fresh dill between carrots.
  Cover jars tightly with new lids; let cool.  Store in refrigerator 2-3
  days.  Flavor improves with storage.  From: Syd's Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Do-It-Yourself Peanut Butter
 Categories: Spreads
      Yield: 8 servings
 
      1 c  Freshly roasted peanuts           1/2 ts Salt
           Peanut oil                     
 
  In the container of a blender put the peanuts and 1-1/2 tablespoons peanut
  oil. Blend the mixture until it is smooth, adding another 1-1/2 tablespoons
  oil gradually, or enough to make the peanut butter the proper consistency.
  Add 1/2 teaspoon salt if the peanuts are unsalted.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Dried Apple Jelly
 Categories: Condiment
      Yield: 6 servings
 
      5 c  Dried apples                             Sugar
      8 c  Water                                    Lemon juice
 
  Wash apples.  Add water, cover, and boil 30 minutes.  Drain through jelly
  bag.  (There should be about 3 1/2 cups juice.) Add 1 tablespoon lemon
  juice and 1/2 cup sugar to each cup apple juice. Boil until jelly sheets
  from spoon. The Household Searchlight
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Dried Orange or Lemon Peel
 Categories: Spices/etc.
      Yield: 14 servings
 
     12    Med-skinned oranges or                   -lemons
 
  Makes 1/4 c powdered orange peel or 1/8 c powdered lemon peel
  
  a cheese or vegetable grater
  
  Use the coarse side of a cheese grater to grate off the citrus skin in
  strips; use only the orange (or yellow) part of the skin avoiding the
  bitter white part.  Spread the peel strips on two ceramic plates and let
  dry, uncovered, at room temperature, for 3 to 4 days.  When the peels
  become brittle and shriveled, store them in a small glass jar.
  
  To use:  Whirl the whole dried peels in a blender or food processor until
  powdered, or use a mortar or pestle.  The strong citrus oil will stay
  within the dry peels and will be released fully upon powdering. Use whole
  dried orange peel in tea blends and to perk up hot chocolate. Use powdered
  orange or lemon peel in place of extract in baking; also in toppings, to
  flavor sugar-bowl sugar and to flavor honey, duck, and barbecue sauces.
  
  From "Make Your Own Groceries" by Daphne Metaxas Hartwig. Posted by Theresa
  Merkling
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Dry Seasonings
 Categories: Condiment
      Yield: 6 servings
 
      6 tb Salt                                2 tb MSG (Accent)
      6 tb Sugar                           2 1/2 tb Black pepper
      1 tb Dry lemon powder                    1 tb Paprika
 
  Dry Rib Seasoning
  
  Sprinkle this on pork ribs before you barbecue.  Don't skimp
  
  Dry Poultry Seasoning
  
  6 T. salt 3 T. black pepper 2 T. MSG (Accent) 2 T. garlic powder 2 T.
  ground bay leaves 1 T. paprika 2 T. dry mustard
  
  Use like rib seasoning on any fowl before barbecuing or oven frying
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Dutch Pickles
 Categories: Pickles
      Yield: 6 servings
 
      1 qt Chopped green tomatoes              1 qt Chopped onions
      1 lg Cauliflower, chopped                1 sm Cabbage, chopped
      1 c  Salt                                1 tb Mustard
      1 tb Turmeric                            1 c  Flour
      2 qt Vinegar                             3 c  Sugar
 
  Combine vegetables and salt.  Cover with hot water.  Let stand 30 minutes.
  Drain.  Combine turmeric, mustard, flour, and sugar. Add vinegar. Cook
  until thick and smooth.  Add vegetables.  Boil slowly, stirring constantly,
  15-20 minutes. The Household Searchlight
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Easy Refrigerator Pickles
 Categories: Pickles
      Yield: 6 servings
 
      7 c  Sliced cucumbers                    1    Bell pepper, finely sliced
      2 c  Sugar                               1 tb Salt
      1 c  Sliced sweet onions                 1 ts Celery seed
      1 c  White vinegar                  
 
  Combine cucumbers, onion, and bell pepper in a large bowl.  Add the sugar,
  vinegar, salt and celery seed.  Mix well.  Cover and refrigerate at least
  24 hours before serving.  For a different taste, add garlic, dill, oregano,
  or hot pepper sauce.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Easy Tapenade
 Categories: Relishes
      Yield: 1 servings
 
      2 tb Chopped parsley                     8    Anchovies
    1/2 c  Pitted nicoise olives               1 tb Lemon juice
           -=OR=- Calamata olives              3 tb Olive oil
 
  This is a fast, simple version of this classic olive relish.
  
  COMBINE ALL INGREDIENTS in a food processor and process until a paste
  forms.
  
  Makes 1/2 Cup
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Eggplant Marmalade
 Categories: Condiment, Preserve
      Yield: 8 servings
 
      2 lb Of eggplant                     1 1/2 ts Ground cinnamon
      4 c  Of sugar (2 pounds)                      Juice of 2 large lemons
      4 c  Of water                                 Grated rind of 1/2 lemon
      1 ts Ground nutmeg                  
 
  Makes about 8 half-pints
  
  Wash, peel and dice the eggplant.  Barely cover with water in a preserving
  kettle and boil for about 10 minutes; drain and set aside.  Make a syrup by
  combining the sugar, water, nutmeg and cinnamon and bringing them to a
  boil.  Add the eggplant.  Remove from heat, cover and allow to stand
  overnight.  The next day, remove the eggplant with a slotted spoon and boil
  the syrup for 20 minutes to thicken it.  Return the eggplant to the kettle
  and boil for 30 to 40 minutes until the syrup sheets when dropped from a
  spoon (2 drops forming on the edge of the spoon, coming together and
  falling as 1 drop), or until a jelly thermometer reads 220 to 222 F.  Stir
  in the lemon juice and grated rind. Ladle into hot, sterilized jars and
  seal.
  
  To seal:  Fill to within 1/2-inch head room, being sure to first wipe the
  rim and threads of the jars with a hot damp cloth to remove all particles
  of food, seeds or spices.  While contents are hot, cover with a 1/8-inch
  layer of paraffin.  When paraffin has set, add another layer of melted
  paraffin, tilting and rotating the jar to seal completely.
  
  Jams and Jellies - 1975
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Eggplant-Tomato Chutney
 Categories: Condiment
      Yield: 56 servings
 
      2 tb Olive or vegetable oil            1/2 ts Salt
      1 md Onion, chopped                      2 md Tomatoes, seeded and chopped
           (about 1/2 cup)                   1/4 c  Chopped parsley
      2    Cl Garlic, crushed                1/4 c  Currants
      1 md Eggplant, pared and cubed           2 tb Tarragon vinegar
 
  Heat oil in 12-inch skillet over medium heat. Cook onion and garlic in oil
  about 2 minutes. Stir in eggplant and salt. Cook over medium heat 15
  minutes, stirring occasionally. Add remaining ingredients. Cook 15 minutes
  longer, stirring occasionally,  until vegetables are soft and no excess
  liquid remains.  ABOUT 3-1/2 CUPS SAUCE;  10 CALORIES PER TABLESPOON.To
  Microwave: Place onion, garlic and oil in 3-quart microwavable casserole.
  Cover tightly and microwave on high 3 to 4 minutes or until onion is
  softened. Add eggplant and salt. Cover tightly and microwave 3 minutes. Add
  remaining ingredients. Cover tightly and microwave 3 to 5 minutes longer or
  until vegetables are soft. Let stand 5 minutes. Serve with slotted spoon.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Elderberry Grape Jelly
 Categories: Condiment
      Yield: 6 servings
 
      3 lb Elderberries                             Sugar
      3 lb Half-ripe grapes               
 
  Wash elderberries.  Remove stems.  Cover with water.  Cook until soft.
  Drain through jelly bag.  Wash grapes.  Remove stems. Cover with water,
  cook until soft.  Drain through jelly bag. Combine elderberry and grape
  juice in equal proportions.  Add 3/4 cup sugar to each cup juice. Boil
  rapidly until jelly sheets from spoon. The Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Emeril's Creole Seasoning
 Categories: Spices/etc., Cajun
      Yield: 1 servings
 
  2 1/2 tb Paprika                             1 tb Onion powder
      2 tb Salt                                1 tb Cayenne pepper
      2 tb Garlic powder                       1 tb Dried leaf oregano
      1 tb Black pepper                        1 tb Dried leaf thyme
 
      Combine all ingredients thoroughly and store in an airtight jar or
  container.
      Will keep for up to 3 months. Makes about 2/3 cup. Source: Emeril's New
  N.O. Cooking
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: English Country House Lemon Curd
 Categories: Condiment, Londontowne
      Yield: 1 servings
 
           Stephen Ceideburg                   3 lg Egg yolks
      6 tb Unsalted butter, cut up             3 tb Freshly squeezed lemon juice
      6 tb Sugar                          
 
  Combine ingredients in the top of a double boiler, or use an earthenware
  bowl placed over (but not touching) simmering water.
  
  Cook, stirring, until mixture thickens and coats the back of a spoon, 6 or
  7 minutes.
  
  Pour through a fine mesh strainer into a sterilized glass jar.
  
  Cover airtight and refrigerate when cold (mixture will thicken as it
  cools).
  
  Use within 4 weeks.
  
  Makes approximately 1 cup.
  
  PER TABLESPOON: 70 calories, 1 g protein, 5 g carbohydrate, 5 g fat (3 g
  saturated), 51 mg cholesterol, 2 mg sodium, 0 g fiber.
  
  From an article by Jacqueline Mallorca in the San Francisco Chronicle,
  8/18/93.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: English Cucumber and Ginger Conserve
 Categories: Condiment, Londontowne
      Yield: 12 servings
 
      4 lg English cucumbers                        Piece of ginger root the
      8 c  Of sugar (4 pounds)                      -size of a lemon
 
  Peel and thinly slice the cucumbers, cover with sugar and let stand for 24
  hours.  Strain the cucumber juice and sugar into a preserving kettle,
  reserving the cucumber slices, and simmer the juice gently until the sugar
  dissolves.  Tie the ginger into a cheesecloth bag and bruise it with a
  hammer. Add the bag to the syrup and boil for 45 minutes.  Add the cucumber
  slices and boil for ten minutes.  Leave mixture in the preserving kettle
  and let it stand, covered, for 12 hours.  Boil the mixture hard for 15
  minutes; remove and discard the ginger.  Ladle the conserve into hot,
  sterilized jars and seal immediately .  Makes approximately 12 half-pints
  of delicious crunchy conserve.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: English Orange Marmalade
 Categories: Condiment, Londontowne
      Yield: 6 servings
 
      4    Oranges                           1/3    Lemon
    1/2    Grapefruit                               Sugar
 
  Remove seeds from fruit.  Cut fruit into very thin slices.  Cut each slice
  in quarters.  Remove pithy inner portion from each section of fruit. Add 1
  1/2 quarts water to each pound of fruit. Let stand 24 hours. Boil hard 1
  hour.  Add 1 pound sugar to each pound fruit and liquid. Boil slowly 45
  minutes or until juice sheets from spoon. Mrs. Reginald Wright Kauffman,
  Geneva, Switzerland
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fanwood Chow-Chow
 Categories: Relishes
      Yield: 6 servings
 
      1    Peck ripe tomatoes                  1 ts Whole cloves
      2 c  Chopped onions                      2 c  Water
      2 tb Salt                            1 1/3 c  Brown sugar
      1 tb Celery seed                         1 tb Broken stick cinnamon
      2    Apples, chopped                     1 tb Mustard
    1/4 ts Red pepper                     
 
  Scald, peel, and slice tomatoes.  Chop onions.  Sprinkle with salt. Allow
  to stand 2 hours.  Drain.  Add apples and boil slowly for 2 hours. Add
  vinegar, brown sugar, mustard, red pepper, celery seed, cinnamon, and
  cloves.  More salt may be added if desired. Simmer about 1/2 hour. Florence
  Taft Eaton, Concord, MA.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fermented or Brined Pickles
 Categories: Pickles
      Yield: 6 servings
 
     10    Percent brine solution made              -2 quarts
           -by dissolving 1 cup salt in   
 
  "Pickle making begins with the brine and to make carelessly or to maintain
  carelessly a brine is the reason for most of the soft and unfit pickles.
  
  Remember these key points; Use clean stone or glass jars; use only a
  recommended pickling variety of cucumbers; use only canning and pickling
  salt; and do not use hard water.  Pickles must be placed in a brine and
  fermented for approximately 6 weeks before the addition of the final and
  last brine."
  
  1.  Wash cucumbers carefully. Use only freshly harvested, slightly immature
  pickling variety. 2. Weigh cucumbers. Put in a clean pickling container and
  cover with a water. (Cucumbers may be added during the first day or two of
  curing process if enough brine is added to cover them and if salt is added
  in definite amounts to maintain a 10% brine. 3. Weight cucumbers under
  brine 4. Store in a cool dark place. 5. Next day, add 1 cup salt for each 5
  pounds of cucumbers.  This is necessary to maintain a 10% brine solution.
  Salt must be added on top of plate or clean cloth (and not directly on the
  cucumbers) for even distribution throughout the brine. 6. Remove scum when
  it forms on top of brine.  The scum will destroy the acidity of the brine
  and result in spoilage of the product, if left on. 7. At the end of the
  week, and for 4 or 5 succeeding weeks, add 1/4 cup salt for each 5 pounds
  of cucumbers.  Add in the same manner as No.5. 8. Fermentation resulting in
  bubble formation should continue about 4 weeks. Test for bubbles by tapping
  container on the side with your hand. As a second test, cut a cucumber in
  half; if it is the same color throughout and has no noticeable rings or
  white spots, fermentation is complete. 9. Cucumbers may be kept in this 10%
  brine solution--no additional salt is added after they are cured--until
  made into pickles.  The best temperature for brining cucumbers is about 70
  to 75.
  
  From: Ball Blue Book Shared By: Pat Stockett
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fig Jam
 Categories: Preserve
      Yield: 1 servings
 
      2 qt Chopped figs, about 5 lbs         3/4 c  Water
      6 c  Sugar                             1/4 c  Lemon juice
 
  To prepare chopped figs, cover figs with boiling water.  Let stand 10
  minutes.  Drain, stem and chop figs.
  
  Combine figs, sugar, and 3/4 c. water in a large sauce pot.  Bring slowly
  to a boil, stirring until sugar dissolves. Cook rapidly until thick. Stir
  frequently to prevent sticking.  Add lemon juice and cook 1 minute longer.
  
  Pour hot into hot jars, leaving 1/4" head space.  Adjust caps.  Process 15
  minutes in boiling water bath.
  
  Yield: About 5 pints
  
  Posted by DELLA MASIA, Prodigy ID# TXBG93A.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Firehouse Hot Chili Powder
 Categories: Spices/etc., Chili
      Yield: 1 servings
 
      6 tb Paprika                           1/2 ts Cayenne
      2 tb Turmeric                          1/2 ts Garlic powder
      1 tb Dried chili peppers               1/2 ts Salt
      1 ts Cumin                             1/4 ts Ground cloves
      1 ts Oregano                        
 
  Mix all ingredients and grind to a fine powder using a mortar and pestle,
  or food processor or blender.  Spice will keep 6 months or so on the pantry
  shelf.
  
  TO USE:
  
  This powder is somewhat more pungent and fresher tasting than a packaged
  brand, so use a bit less.
  
  YEILD: 5.5 OZ
  
  Source:  Cheaper and Better Alternatives to Store Bought Goods By Nancy
  Birnes
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Flavoured Oil for Stir Frying
 Categories: Spices/etc.
      Yield: 6 servings
 
      2 c  Vegetable Oil                       2 tb Red Pepper Flakes
      2 tb Gingerroot, chopped, fresh          5    Garlic Cloves, fresh, sliced
 
  Heat gently for 5 minutes. Cool; transfer to a glass jar. Cover and
  refrigerate, do not store at room temperature. Use the oil for stir-frying.
  
  From The Fresh Garlic Association in Sausalito, California. From The
  Gazette, 91/10/09. Posted by James Lor.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Framboise Raspberry Jam
 Categories: Toppings, Preserve
      Yield: 4 servings
 
           INGREDIENTS:                        3 c  Sugar
  4 1/2 c  Fresh raspberries                 1/4 c  Framboise
 
  Servings: makes 4 - 1/2 pint jars Notes: The combination of the delicacy of
  fresh raspberries and the mellow framboise (raspberry brandy) makes a
  remarkable jam. Use both as a spread and as a dessert garnish.
  
  DIRECTIONS: Place all ingredients in heavy saucepan over medium heat. Bring
  to a boil, stirring occasionally. When mixture comes to a boil, raise heat
  to high and cook, stirring constantly, for about 20 minutes. As mixture
  begins to thicken, watch carefully to prevent sticking. When mixture has
  reached a jamlike consistency, immediately remove from heat. Pour into hot
  sterilized jars and vacuum seal (hot water bath method, or can be
  refrigerated up to 6 weeks).
  
  Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8
  
  From: Sallie Austin
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Freezer Pickles
 Categories: Pickles
      Yield: 8 servings
 
      3 qt Sliced cucumbers                         -bite sized pieces
      3 c  Chopped celery                      6 md Carrots, sliced
      1 lg Onion, sliced                     1/4 c  Salt
      2    Green peppers, cut in strips        4 c  Sugar
      1    Head cauliflower, cut in            6 c  Vinegar
 
  Mix together all ingredients except for sugar and vinegar; let stand
  overnight.  Drain.  Boil sugar and vinegar.  Cool.  Pour over vegetables.
  Freeze in plastic containers and thaw at room temperature to use.  These
  pickles are ready to use immediately.  Makes about 8 quarts.
  
  Origin:  Homestyle, Canadian Classics Shared by: Sharon Stevens
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fresh Chutney
 Categories: Relishes, Condiment
      Yield: 4 servings
 
    1/2    Lemon                             1/3 c  Packed light brown sugar
      1 sm Piece fresh ginger ( 1 x 3/4      1/4 c  Cider vinegar
           -inch)                            1/2 ts Curry powder
      3 c  Chopped nectarines or apples      1/4 c  Flaked coconut
      1    Clove garlic                      3/4 c  Cream of coconut
    1/2 c  Raisins                        
 
  Remove any visible seeds from the lemon. Chop lemon to measure 1/4 cup; set
  aside. Chop ginger until minced. Chop garlic until minced. Combine lemon,
  ginger, garlic, nectarines, raisins, brown sugar, vinegar and curry powder
  in medium saucepan; mix well. Bring to a boil; boil 2 minutes, stirring
  occaisionally. Cool.  Add flaked coconut and cream of coconut; mix well.
  Cover chutney mixture; refrigerate overnight to allow flavors to blend.
  Posted by Linda Davis
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fresh Golden Delicious Apple-Walnut Relish
 Categories: Relishes
      Yield: 1 servings
 
      1 c  Shelled walnuts                          -peeled, cored and diced
      2    Golden delicious apples,          1/2 c  Sweet wine
 
  Preheat oven to 350F. Place walnuts in a pan and toast for 5 minutes until
  dark brown and aromatic. Cool and chop. Combine all ingredients. Best when
  served the next day.
  
  From the cookbook "Apples" by Robert Berkley
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fried Bread Crumbs
 Categories: Toppings
      Yield: 2 servings
 
           INGREDIENTS:                        2 c  Fine soft bread crumbs
    1/2 c  Butter or margarine            
 
  Servings: Makes 2 cups
  
  DIRECTIONS: Melt butter over high heat. Saute crumbs until golden brown,
  stirring occasionally. Drain.
  
  Source: The Best of Bon Appetit, Vol. 1 (1970)
  
  From: Sallie Krebs
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fruit Compote
 Categories: Toppings
      Yield: 6 servings
 
      1 lb Mixed dried apricots,             1/2 c  Honey
           -apples and peaches                 1    Lemon
      1 c  Rasins                              1    Oreange
      4 c  Water                          
 
      Preheat oven to 275 degrees F.
  
      Put the dried fruit, rasins and water in a shallow baking dish. Place
  in oven and bake 1 1/2 hours.  Remove from the oven and stir in the honey,
  being careful not to tear the fruit.
  
      Slice the lemon and orange.  Gently stir into the cooked fruit. Return
  to the oven and bake 30 minutes longer.  Serve hot or cold.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fruit Curry
 Categories: Condiment
      Yield: 8 servings
 
      2 c  Long grain brown rice               2    Peaches, peeled and sliced
      4 c  Water                             1/2 c  Raisins
      1 ts Sea salt                          1/2 c  Apple juice
      2    Onions, chopped                     2    Hpg tbs Curry powder
      1 ts Sea Salt                            2 tb Red wine vinegar
      4 tb Safflower oil                       2 tb Fresh lemon juice
      1    Zucchini, sliced in rounds          1 ts Lemon peel
      1 c  Eggplant, cubed                   1/4 c  Raw peanuts, chopped
      3    Green apples, cored and             2    Bananas, diagonally sliced
           -sliced into rings             
 
  Combine rice, water and 1 teaspoon salt and steam 1 hour.  Saute onions
  with 1 teaspoon salt in oil until onions are tender.  Add zucchini and
  eggplant and fry until tender.  Lightly stir in fruits and apple juice,
  then add next 4 ingredients.  Simmer 10 minutes. Place steamed rice into a
  buttered 3-quart baking dish.  Smother with sauteed mixture.  Cover and
  bake at 350 for 25 minutes.  Remove and garnish with peanuts and bananas.
  Serve immediately. Serves 8 to 10.
  
  Variations:  For the meat-eating crown, use 1/2 pounds ground lamb or pork
  instead of zucchini and eggplant.  When fresh fruits are not available, use
  1 11/2 cups dried apples and 3/4 cups dried peaches, reconstituting them in
  warm water for 1 hour before using them.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Garden Blend Salt Substitute
 Categories: Spices/etc.
      Yield: 1 servings
 
      3 tb Parsley, dried                      2 tb Rosemary, dried
      3 tb Basil, dried                        2 tb Chives, dried
      3 tb Thyme, dried                        2 tb Paprika
      3 tb Marjoram, dried                   1/2 ts Garlic powder
 
  Mix the ingredients together.  Pulverize in blender or use as is.  Store in
  a jar in a cool, dark place.  Makes about 1 cup.
  
  Source:  Herbal Pantry by E. Tolley ISBN 0-517-58331-3 Shared by Elizabeth
  Rodier
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Garden Special
 Categories: Pickles
      Yield: 6 servings
 
      1 qt Lima beans, fresh or canned         2 qt Small cucumbers, sliced
      1 qt Chopped string beans                3 bn Celery, diced
      2 qt Shredded cabbage                    6 lg Carrots, chopped
      2 qt Small onions, chopped               1    Dozen green peppers, chopped
      2 qt Chopped green tomatoes              1    Red pepper, chopped
      2 lb Brown sugar                         3 ts Mustard seed
      1 ga Vinegar                             3 ts Celery seed
      1 qt Green corn                     
 
  Cook vegetables separately until tender in water to cover. Combine. Add
  sugar, vinegar, celery seed, and mustard seed.  Mix thoroughly and heat to
  boiling. Mrs. D.E. Leonard, Bath, MI.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Garlic Jelly
 Categories: Toppings, Garlic, Preserve
      Yield: 5 servings
 
    1/2 c  Fresh garlic, finely chopped        1 pk (2 oz.) powdered pectin
      2 c  White wine vinegar                1/4    Teas. butter or oil
  5 1/2 c  Sugar                               2    Drops food coloring
      3 c  Water                                    -(optional)
 
  1.  Combine garlic & vinegar in a 2 qt. kettle.  Simmer mixture gently,
  uncovered, over med. heat for 15 min.
  
  2.  Remove pan from heat & pour mixture into a 1 qt. glass jar.  Cover &
  let stand at room temp. for 24-36 hours.
  
  3.  Pour flavored vinegar through a wire strainer into a bowl, pressing the
  garlic with the back of a spoon to squeeze out liquid.  Discard any
  residue.
  
  4.  Measure the liquid & add vinegar, if needed, to make 1 cup.
  
  5.  Measure sugar into a dry bowl.
  
  6.  Combine the garlic-vinegar solution & the water in a 5 or 6 qt. kettle.
  Add pectin, stirring well.
  
  7.  Over high heat, bring mixture to boil, stirring constantly to avoid
  scorching.  Add sugar, & stir well.
  
  8.  Bring mixture to a full, rolling boil.  Add butter to reduce foaming.
  Continue stirring.  Boil the mixture hard for exactly 2 min.
  
  9.  Remove pan from heat & skim off any foam.  Add red, yellow or orange
  food coloring if desired.
  
  10. Pour jelly into prepared glasses.  Seal according to directions on
  recipe folder in pectin package.  Makes approx.  5 cups.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Garlic or Shallot Jelly
 Categories: Garlic, Toppings, Preserve
      Yield: 1 servings
 
    1/2 c  Finely chopped garlic               6 c  Sugar
           -OR- Shallots                       6 fl Liquid pectin; OR
      3 c  White wine vinegar (about)          4 oz Dry pectin
      2 c  Water                                    Food coloring (optional)
 
   In a 2 to 2.5 quart pan, combine garlic or shallots and vinegar. Simmer
  gently, uncovered, over medium heat for 15 minutes. Remove from heat and
  pour into a 1 qt. glass jar; cover and let stand at room temperature for 24
  to 36 hours.
  
   Pour flavored vinegar through a wire strainer into a bowl pressing garlic
  or shallots with the back of a spoon to squeeze out as much liquid as
  possible; discard residue. Measure liquid & add vinegar if needed to make 2
  cups.
  
   To use liquid pectin:  In a 5 to 6 qt. kettle, combine flavored vinegar,
  water and sugar.  Bring to a full rolling boil over medium high heat. Stir
  in pectin and bring to a boil that cannot be stirred down. Boil, stirring
  constantly, for 1 minute.
  
   To use dry pectin:  In a 5 to 6 qt. kettle, combine flavored vinegar and
  pectin.  Bring to a full rolling boil over medium high heat, then stir in
  the sugar.  Stirring constantly, bring to a boil that cannot be stirred
  down, and boil for 2 minutes.
  
   If desired, stir in 2 drops red, yellow or orange food coloring. Skim off
  and discard foam, then spoon hot jelly into hot sterilized 1/2 canning jars
  to within 1/4 inch of rim. Wipe rims clean with a damp cloth; top with
  scalded lids and bands.
  
   Place jars on a rack in a canning kettle and cover with boiling water.
  Bring to simmering and simmer for 10 minutes. Lift jars from canner and set
  on folded towels to cool.
  
  FROM:    ANDREA BOTTINI   (GTDD49B)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Garlic Sandwich Butter
 Categories: Spreads, Garlic
      Yield: 1 servings
 
    1/4 lb Sweet Butter                        2    Mashed Cloves Garlic
 
  Combine ingredients and mix until smooth.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Gazpacho Relish for Franks
 Categories: Relishes
      Yield: 6 servings
 
      1    Med. Onion                        1/4 c  Tomato Sauce
      1    Green Bell Pepper, chopped          1 tb Sugar
      1    Sm. Cucumber, peeled,               3 tb Olive Oil
           -seeded, and chipped                3 tb Red Wine Vinegar
      1    Cloves Garlic, minced          
 
  Blend all the above ingredients in a small bowl. Refrigerate until use.
  Excellent topping for franks and sausages in toasted buns. Yield:
  Approximately 2 Cups
  
  SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim
  Bodle 7/92
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Georgia Cucumber Jelly
 Categories: Toppings
      Yield: 24 servings
 
      6    Cucumbers,medium-sized              1 ts Onion,grated
      3 pk Gelatin,unflavored                1/4 ts Salt
    1/2 c  Water,cold                          2 dr Green food coloring
      2 c  Water,boiling                     1/4 c  Pimientos,chopped
    1/4 c  Apple cider vinegar            
 
  1. Peel cucumbers, remove seeds, and grate. Wrap in a clean kitchen cloth
  to absorb all moisture for about 15 minutes.
  2. Sprinkle gelatin over cold water, add boiling water, and stir until
  dissolved. Add vinegar, onion, salt, and food coloring; refrigerate until
  slightly thickened. Stir in grated cucumber and pimientos. Pour into 8
  1/2-cup individual molds or 1 4-cup ring mold. Chill 4 hours, or until very
  firm. Serve as jelly as accompaniment to cold meat or fish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Georgia Peach Conserve
 Categories: Preserve
      Yield: 8 servings
 
      5 c  Peaches,ripe,coarse chopped       1/4    Lemon,seeded/chopped
      2 c  Sugar                             1/2 c  Seedless raisins
      1    Orange,medium,seeded/chopped      1/2 c  Pecans,chopped
 
  Place peaches in a heavy enamelized saucepan. Add sugar, chopped orange and
  juice, and chopped lemon and juice; mix to blend and let stand 1-2 hours.
  Place over low heat and cook until fruit gives off quite a bit of juice.
  Bring to a boil, reduce heat, and let simmer, stirring often, until very
  thick. Stir in pecans and cook 5 minutes longer. Seal in hot sterilized
  jars.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Giardiniera (Pretty Pickle)
 Categories: Pickles
      Yield: 1 servings
 
      1 kg Small carrots (2cm diam)            4 l  Cold water
      1 bn Celery                              2 l  White vinegar
      4    Capsicums                         1/4 c  Mustard seed
      1 lg Cauliflower (1 kg)                  2 tb Celery seed
      1 kg Small white onions, peeled          3    Dried chillies
      1 c  Salt                              500 g  Sugar
 
  1. Peel carrots, cut in half lengthwise then into 4cm (1.5 inch) long
  pieces. Cut celery into similar sized pieces. Remove seeds from Capsicums
  and cut into 2cm (3/4 inch) strips, 4cm long. Break the cauliflower into
  4cm flowerets. Dissolve the salt in cold water. Dissolve the salt in cold
  water. Cover the vegetables with this brine and leave overnight. A clean
  (new) plastic bucket is a suitable container. After 12-18 hours drain the
  vegetables, rinse in cold water, and allow to drain again.
  
  2. Select jars with glass or enamelled lids. Wash and rinse well, then dry
  in a warm oven, 100 deg C.
  
  3. In a large enamel or stainless steel pan combine vinegar, mustard seed,
  celery seed, chillies and sugar. Boil for 3 minutes and then add the
  carrots and onions and boil for 5 minutes. Fill the warmed jars with hot
  vegetables and top up with vinegar to within 1cm (half inch) of rim. Close
  lids firmly.
  
  Makes approx 3 litres.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ginger Jelly
 Categories: Toppings
      Yield: 1 servings
 
    3/4 c  Finely chopped peeled ginger      3/4 c  Sugar
      1    Apple peeled                        1 c  Water
           - cored and finely chopped     
 
  COMBINE ALL INGREDIENTS in a heavy pot, place over medium heat and cook
  until the mixture begins to thicken, about 30 minutes. To can, follow
  regular canning instructions.
  
  Makes 3 Cups
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ginger Orange Cream Cheese Spread
 Categories: Condiment, Cheese/eggs
      Yield: 1 servings
 
           Sharon Stevens                           -preserved ginger
      1 c  Light cream cheese                  2 ts Honey
      2 tb Orange juice                        1 ts Grated orange rind
      2 tb Ginger marmalade or chopped    
 
  In food processor or with mixer, blend cream cheese, orange juice,marmalade
  and honey until smooth and fluffy. Mix in orange rind. Makes about 1-1/4
  cups.
  
  Origin: Canadian Living, December 1991. Shared by: Sharon Stevens.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ginger Peach Jam
 Categories: Toppings, Preserve
      Yield: 8 servings
 
  4 1/2 c  Prepared fruit (about 3 1/4              -ginger
           -lbs fully ripe peaches)            6 c  Sugar
    1/4 c  Finely chopped crystallized         1    Box SURE-JELL fruit pectin
 
  Peel and pit peaches; fin ely chop or grind.  Measure 4 1/2 cups into 6- to
  8-quart saucepot; add ginger.
  
  Measure sugar and set aside.  Mix fruit pectin into fruit in saucepot.
  Place over high heat and stir until mixture comes to a full boil.
  Immediately add all sugar and stir.  B ring to a full rolling boil and boil
  1 minute, stirring constantly.  Remove from heat and skim off foam with
  metal spoon.  Ladle  quickly into hot jars, filling within 1/8 inch of
  tops. Wipe jar rims and threads.  Cover with two-piece lids.  Screw bands
  tig hly.  Invert jars for 5 minutes, then turn upright.  After 1 hour,
  check seals.*
  
  *Or follow water bath method recommended by US DA.
  
  Makes about 8 (1 cup) jars
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ginger Peach Plum Butter
 Categories: Condiment
      Yield: 1 servings
 
    3/4 c  Diced fresh peaches               1/3 c  EQUAL sugar substitute
    3/4 c  Diced fresh plums                 1/2 ts Ground ginger
      2 tb Water                          
 
  Small batch preserves cook quickly without scorching in a microwave.
  
  In medium sized microwaveable bowl, combine peaches, plums and water.
  Microwave at high for 6-10 minutes, stirring frequently, or until fruit
  mixture is very thick. Stir in EQUAL and ginger. Spoon jam into a hot clean
  jar.  Cover and refrigerate for up to 1 month or freeze up to 3 months.
  Makes 1 cup.
  
  PER 1 TBSP: 10 calories, 0.1 g protein, 0.1 g fat, 2.5 g carbohydrate.
  
  Origin: Equal's 10 th Anniversary Recipe Book, Collector's Edition. Shared
  by: Sharon Stevens
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Gingered Holiday Chutney
 Categories: Relishes
      Yield: 6 servings
 
      2 c  Brown sugar                         1 c  Chopped onion
      1 c  Chopped grn pepper                1/4 ts Ground red pepper
    3/4 c  Vinegar                             1 tb Chopped candied ginger
      1 c  Chopped sweet red                   1    Lime
    1/2 ts Salt                                1    Lemon
           Pepper                              1 c  Light raisins
    1/4 ts Cinnamon                            1 lb Anjou pears *
 
  *Fresh Anjou pears should be pared, cored and coarsely chopped. In a
  saucepan, combine brown sugar, vinegar, salt, cinnamon and red pepper.
  Bring to a boil.  Reduce heat and simmer, uncovered, 10 minutes.  Finely
  shred peel from lime and lemon; squeeze juice from each.  In a large bowl
  combine lemon and lime peel and juices, pears, peppers, onion and ginger.
  Add raisins, mixing gently.  Add mixture to hot syrup.  Heat to boiling;
  reduce heat and simmer, uncovered, about one hour or till thick.  Ladle
  chutney at once into hot, clean pint jars, leaving a 1/4 inch headspace.
  Store the jars in the refrigerator.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Glaze for Corned Beef
 Categories: Toppings
      Yield: 6 servings
 
      1 c  Red Currant Jelly                   1 ts Prepared Horseradish
      2 ts Prepared Mustard               
 
  Blend above ingredients and spread on cooked corned beef.  Bake in 350 F
  oven for 15-20 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Gooseberry Jelly
 Categories: Condiment
      Yield: 6 servings
 
      3 lb Green gooseberries                       Sugar
 
  Wash gooseberries.  Remove stems and blossom ends.  Cover with water. Cook
  slowly until soft.  Drain through jelly bag. Combine sugar and juice in
  equal proportions.  Boil rapidly until jelly sheets from spoon. The
  Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Gooseberry Jam
 Categories: Condiment
      Yield: 6 servings
 
      1 lb Gooseberries                      3/4 lb Sugar
 
  Stem gooseberries and wash carefully.  Drain.  Add sugar.  Heat very slowly
  in a covered container until juice begins to form. Uncover and boil until
  juice sheets from spoon. Mrs. Ida Lyon, Kenosha, WI.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Gooseberry Relish
 Categories: Relishes
      Yield: 6 servings
 
      5 c  Gooseberries                      1/4 ts Cayenne pepper
      1 c  Brown sugar                         1 ts Mustard
  1 1/2 c  Raisins                             1 ts Ginger
      1    Onion, peeled and sliced            1 ts Turmeric
      3 tb Salt                                1 qt Vinegar
 
  Chop gooseberries, raisins, and onion.  Add other ingredients. Heat slowly
  to boiling.  Simmer 3/4 hour.  Stir frequently.  Rub through coarse sieve.
  Reheat. Harriet Hinzinga, Pella, IA.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grainy Mustard
 Categories: Toppings
      Yield: 16 servings
 
    1/4 c  Mustard seeds                     1/3 c  White-wine vinegar
      2 ts Mustard powder                    1/2 ts Salt
    1/4 c  Water                             1/4 c  Light corn syrup
    1/4 c  Dry white wine                 
 
  1. Whirl mustard seeds, mustard powder and water in blender 1 minute until
  coarsely pureed to paste. Let stand at room temperature at least 2 hours.
  2. Combine mustard mixture, wine, vinegar and salt in top of small double
  boiler. Cook over boiling water, stirring occasionally, 10 minutes or until
  slightly thickened. Return to blender. Add corn syrup. Whirl until well
  mixed. Refrigerate in covered container at least overnight or up to 1
  month.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grainy Raspberry Mustard
 Categories: Toppings
      Yield: 20 servings
 
    1/4 c  Mustard seeds                     1/3 c  Raspberry vinegar
      2 ts Mustard powder                    1/2 ts Salt
    1/4 c  Water                             1/2 c  Raspberry jam,seedless
    1/4 c  Dry white wine                 
 
  1. Whirl mustard seeds, mustard powder and water in blender 1 minute until
  coarsely pureed to paste. Let stand at room temperature at least 2 hours.
  2. Combine mustard mixture, wine, vinegar and salt in top of small double
  boiler. Cook over boiling water, stirring occasionally, 10 minutes or until
  slightly thickened. Return to blender. Add raspberry jam. Whirl until well
  mixed. Refrigerate in covered container at least overnight or up to 1
  month.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grainy Sherry Mustard
 Categories: Toppings
      Yield: 16 servings
 
    1/4 c  Mustard seeds                     1/3 c  Sherry wine vinegar
      2 ts Mustard powder                    1/2 ts Salt
    1/4 c  Water                             1/4 c  Light corn syrup
    1/4 c  Sherry                         
 
  1. Whirl mustard seeds, mustard powder and water in blender 1 minute until
  coarsely pureed to paste. Let stand at room temperature at least 2 hours.
  2. Combine mustard mixture, sherry, sherry wine vinegar and salt in top of
  small double boiler. Cook over boiling water, stirring occasionally, 10
  minutes or until slightly thickened. Return to blender. Add corn syrup.
  Whirl until well mixed. Refrigerate in covered container at least overnight
  or up to 1 month.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grandma Clark's Cranberry Jelly
 Categories: Toppings, Preserve
      Yield: 12 servings
 
------------------------------MM BY H. PEAGRAM------------------------------
      4 c  Cranberries, fresh or frozen        2 c  Sugar
      1 c  Water                          
 
  Cook berries in water til mushy and put through seive.  Add sugar and boil
  15 minutes til it jells.  Bottle.
  
  Super! HP H. Peagram
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grandma's New England Pickles
 Categories: Pickles
      Yield: 1 servings
 
     30    Cucumbers, 2-4 Inches Long          1 c  Sugar
      1 ga Vinegar                             1 c  Dry Mustard
      1 c  Salt                           
 
  Combine vinegar, salt, sugar and dry mustard in pickle crock and mix
  completely. Add cucumbers and store in a cool place for about 30 days and
  pickles will be ready, if you can wait that long. These pickles are very
  sour and addictive, the more you eat the more you want.  From: Syd's
  Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grandma's Pickled Beets
 Categories: Pickles
      Yield: 10 servings
 
      2 cn Small beets (10 oz cans)                 Pinch of salt
    1/2 c  White vinegar                            Pinch of pepper
    3/4 c  White sugar                    
 
  This recipe was handed down from my Grandmother of German extraction. It's
  origin is unknown.
  
  In a small saucepan, bring the vinegar to boil and add the sugar slowly
  until dissolved - stir constantly. Open the cans of beets and retain the
  juice from one can. Add the beets (whole) to the boiling vinegar/sugar
  solution and bring back to a boil. Add the retained beet juice (about 1/4
  cup worth). Add salt & pepper. Boil for about 2 minutes and then remove
  from heat.
  
  Sterilize two sealing jars (about 10 - 12 oz capacity).
  
  Put beets into sterlized jars, cover with the vinegar/sugar solution and
  seal with lids.
  
  Let stand several days before serving.
  
  This is a sweet pickle best served cold.  Excellent with beef and pork.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grape Butter
 Categories: Condiment
      Yield: 6 servings
 
      3 lb Grapes                              1 lb Sugar
 
  Wash grapes.  Cover with water.  Cook until soft.  Rub through a sieve.
  Combine sugar and pulp.  Simmer slowly, stirring frequently, until thick.
  The Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grape Conserve
 Categories: Condiment
      Yield: 6 servings
 
      3 lb Ripe grapes                     2 1/2 lb Sugar
      2 c  Chopped nuts                      1/2    Lemon
 
  Wash grapes.  Separate skins and pulp.  Simmer pulp until soft. Remove
  seeds.  Combine skins, pulp, sugar, and lemon which has been finely
  chopped.  Simmer slowly, stirring constantly, until thick. Add nuts and
  cook 5 minutes. The Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grape Jelly
 Categories: Condiment, Preserve
      Yield: 6 servings
 
      3 c  Grape juice                         1 pk Powdered fruit pectin
      4 c  Sugar                          
 
  Crush ripe grapes.  Cover with cold water.  Boil until soft. Drain through
  jelly bag.  Measure juice.  Add fruit pectin.  Stir until pectin is
  dissolved.  Heat to boiling.  Add sugar.  Stir until dissolved. Boil hard
  2-4 minutes, or until jelly sheets from spoon. The Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grape Marmalade
 Categories: Condiment
      Yield: 6 servings
 
           Text Only                      
 
  Wash grapes.  Separate skins and pulp.  Simmer pulp until soft. Remove
  seeds.  Combine skins and pulp.  Add 2/3 cup as much sugar as combined
  skins and pulp.  Simmer slowly, stirring frequently, until juice sheets
  from spoon. The Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grecian Green Beans
 Categories: Vegetables, Pickles, Beans
      Yield: 2 servings
 
     32 oz Canned Green Beans, Drained         2 ts Prepared Mustard
      2 sm Onions *                          1/2 ts Salt
      2    Minced Garlic Cloves              1/2 c  Coca-Cola
    1/4 c  Chopped Fresh Parsley             1/4 c  Olive Oil
      2 tb Sugar                               2 tb Vinegar
      2 ts Oregano                        
 
  * The onions should be sliced and separated into rings.
  ~-------------------------------------------------------------------------
  In a large bowl, combine the garlic, parsley,  sugar, oregano, mustard,
  salt, Coca-Cola, olive oil and vinegar, stirring until the sugar is
  dissolved.  Add the beans and onions; toss lightly with a fork.  Pack into
  a 1 quart jar.  Cover and refrigerate several hours or overnight so the
  flavors can blend.  Serve chilled or as a hot vegetable with steak,
  hamburger or meat loaf.  From: "International Cooking with Coca-Cola", a
  give away pamphlet from The Coca-Cola Company, 1981.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Green Chili Salsa
 Categories: Sauces, Condiment, Chili, Salsa
      Yield: 1 servings
 
      1 tb Oil                                 1    Clove Chopped Garlic
      1    Chopped Onion                       5    Tomatoes
      1 cn Chopped Green Chili            
 
  Heat oil, add onion and simmer for a couple of minutes.  Add chili and simm
  a couple of more minutes.  Add garlic and tomatoes, simmer 10 more minutes.
  Add salt and pepper to your taste.  Now blend if you used natural chilies.
  Blend anyways LA RA HOT
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Green Pepper Jelly
 Categories: Vegetables, Toppings, Preserve
      Yield: 6 servings
 
      4 lg Green Peppers, Seeded And           6 c  Sugar
           -Diced Small                        1 c  White Vinegar
    1/2 c  Vinegar                             1 pk Certo (Or Bottle)
      1 tb Cayenne Pepper (Scant Or To         3    To 4 Drops Red Or Green Food
           -Taste)                                  -Coloring
 
  Put the first two ingredients in a blend and blend well.  Pour the vinegar
  and peppers into a kettle and add the next 3 ingredients and bring to a
  boil.  Boil for 7 minutes and remove from the heat.  Coll for 2 minutes and
  add the last 2 ingredients.  Seal in Jelly Glasses and serve the next time
  you have a barbecue or with meat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Green Tomato Pickles
 Categories: Pickles
      Yield: 1 servings
 
      4 qt Sliced green tomatoes               3 c  Brown sugar
      2 qt Sliced onions                       4 c  Vinegar
    1/2 c  Pickling spice                           Pickling salt
 
  Layer tomatoes and onions in a crock with a pickling salt between the
  layers.  Put a weighted plate on the top of vegetables and leave over
  night.  Next day, drain vegetables and place in kettle.  Tie spices in
  cheesecloth add to vegetables with vinegar and brown sugar.  Cook slowly
  until brown.  Place in sterilized jars and seal.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Green-Olive Relish
 Categories: Relishes
      Yield: 4 servings
 
    1/4 c  Pitted,cured Green Olives         1/4 c  Olive Oil, extra-virg. pref.
      1 ts Minced Garlic                     1/4 c  Fresh Lemon Juice
    1/2    Med. Red Onion, diced small              Salt and freshly ground
    1/4 c  Chopped fresh Parsley                    - Black Pepper to taste
 
  * Originally used as main condiment with "Grilled Bluefish with Green-Olive
  Relish, Smoked Tomatoes, and Fennel." In a medium-size bowl or jar, combine
  all ingredients except salt and pepper. Mix well, then add salt and pepper
  to taste.  Cover and refrigerate. Will keep about 4 days. From Chris
  Schlesinger, Chef at the East Coast Grill, Cambridge, MA. published in
  Chicago Tribune Magazine, 3/14/93.
  
  posted by Bud Cloyd
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hattie Anderson's Pickled Artichokes
 Categories: Pickles
      Yield: 6 servings
 
      1    Peck Jerusalem Artichokes                1       9oz.    jar of
      6    Onions, sliced medium                    -French's prepared mustard
           -thickness                          5 c  Sugar
      3 tb Tumeric                           1/2 ga Apple cider vinegar
      3 tb Mustard seed                        1 pt Apple cider vinegar
      2 tb Dry mustard                    
 
  small about of fried red pepper in each jar.
  
  Place artichokes and sliced onions in sterilized jars, add peppers. Mix dry
  ingredients with vinegar, gradually.
  
  Put on stove, let come to a boil.  Stir so everything will be dissolved.
  Pour over artichokes.
  
  Seal while hot and process.
  
  Let pickled artichokes season for a month before opening.  Turn jar upside
  down and shake every day or so, making sure to place a different end up
  each time so the seasoning will not settle for too long.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hawaiian Papaya Chutney
 Categories: Pickles
      Yield: 4 servings
 
      1 c  White Vinegar                     1/2 c  Ginger, Cut In Strips
  1 3/4 c  Brown Sugar, Packed               1/2 c  Whole Blanched Almonds
      1 md Onion, Chopped                    1/4 ts Red Pepper Flakes
      2    Limes Or lemons, Sliced         1 1/2 ts Salt
      1    Garlic Clove, Crushed               1 c  Dry White Wine
      1 c  Golden Raisins                      3    Very Firm Papayas *
      2 lg Tomatoes, Peel & Chopped            2 c  Chopped Fresh Pineapple
      1    Green Bell Pepper, Chopped     
 
  * Papayas should be peeled, seeded and cut up.
  ~-------------------------------------------------------------------------
  Combine vinegar, brown sugar, onion, limes, garlic, raisins, tomatoes, bell
  pepper, ginger, almonds, red pepper, salt and white wine in large heavy
  kettle. Cook gently 1 hour, stirring frequently, until liquid is clear and
  syrupy. Add more wine or water, if needed, to prevent sticking. Add papayas
  and pineapple. Continue cooking about 15 minutes or until fruit is tender.
  Cool and refrigerate or fill hot sterilized jars, leaving 1/2-inch head
  space. Seal.
  
  Makes about 4 pints
  
  (C) 1992 The Los Angeles Times
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Herb or Mint Jellies
 Categories: Toppings, Preserve
      Yield: 4 servings
 
           INGREDIENTS:                        3 c  Sugar
      1 c  Finely chopped fresh mint         1/2 c  Cider vinegar
           -(stems & leaves), or               3 oz Liquid pectin (1/2 bottle)
           Sage, marjoram, tarragon, or             Green food coloring,
           -basil (all                              -optional
           Including stems & leaves)           4    Sprigs of the herb used,
      1 c  Boiling water                            -optional
      1 ts Fresh lemon juice              
 
  Servings: makes 4 - 1/2 pint jars Notes: Herb jellies are primarily used
  for meat or poultry garnish. They can also be used on tea sandwiches
  combined with a thin spread of sweet butter, fresh goat cheese, or other
  soft, pungent cheeses and pumpernickel bread.
  
  DIRECTIONS: In glass, heat resistant bowl, place chopped fresh mint or
  herb. Add 1 cup boiling water. Cover and let stand for 30 minutes. Strain
  liquid through cheesecloth and add enough water to make 1 cup. Place herb
  infusion, lemon juice, sugar, and vinegar in heavy saucepan. Cook over high
  heat until mixture comes to a boil. Immediately add liquid pectin and food
  coloring, if desired, and continue cooking until mixture comes to a full,
  rolling boil. Boil for exactly 1 minute. Remove from heat and skim off foam
  with metal spoon. Immediately pour into hot sterilized jars, add optional
  sprigs of herbs, if desired, and vacuum seal (hot water bath method, or may
  be refrigerated up to 6 weeks).
  
  Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8
  
  From: Sallie Austin
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Herb Yogurt Cheese
 Categories: Cheese/eggs, Toppings, Spreads, Low-cal
      Yield: 1 servings
 
      2 c  Low Fat Yogurt                    1/2 ts Salt
    1/2 ts Dried Thyme Leaves                1/4 ts Fresh Ground Pepper
    1/2 ts Dried Basil Leaves             
 
  Stir all ingredients together gently in a small bowl until blended.  Line a
  sieve with a double layer of cheesecloth or paper towels.  Place sieve over
  a bowl, allowing at least 2 inches between bottom of sieve and bottom of
  bowl.  Spoon yogurt mixture into sieve and place bowl with sieve in
  refrigerator.  Let yogurt mixture drain in refrigerator about 4 hours for
  soft cheese or 8 hours for firmer cheese.  Yogurt can be stored covered up
  to 2 weeks.  Serve instead of sour cream on baked potatoes or as a spread
  on crackers.  Makes about 1 cup of cheese.  42 calories per 2 tablespoons.
  From: Syd's Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Herbs De Provence Spice Mix
 Categories: Spices/etc., Condiment
      Yield: 34 servings
 
      3 tb Dried marjoram                      1 ts Dried rosemary
      3 tb Dried thyme                       1/2 ts Dried sage
      3 tb Dried savory                      1/2 ts Fennel seeds
      1 ts Dried basil                    
 
  Combine all ingredients.  Mix well and spoon into small jars. Makes 3/4
  cup. Use to season chicken, vegetables or meat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Herman's Famous Kosher Dills
 Categories: Pickles
      Yield: 6 servings
 
      1 ga Jar                                      -your preference
  4 1/2 lb Pickling cukes (Kirby's are         1    Heaping Tbs. pickling
           -recommended)                            -spices...but remove the red
      3    Level Tbs. + 1 level Tsp.                -peppers
           -Kosher salt                        1    Full stalk of dill
      1    Clove thinly sliced garlic        1/4 ts Powdered or granulated alum
           -...or more depending on            1 c  Of white vinegar
 
  From: Steve Shanker
  
  Wash and pack pickles halfway into jar. Pour in all ingredients Finish
  packing pickles Fill to top with cold tap water Seal jar and invert jar
  several times to dissolve ingredients.
  
  Let stand at room temperature for 24 hours and then refrigerate. Ready to
  eat in two days (for half sour), let stand longer for increased sourness.
  
  (BTW: salt and vinegar may be varied to suit individual taste.)
  
  A further addition from the master pickle maker.....
  
  To make pickled green tomatoes....use the same recipe as above, but add a 2
  ~3 inch piece of fresh celery stalk to the jar.  Let stand for 5 weeks at
  room temperature, then refrigerate and enjoy...
  
  Remember, do not use a bare metal top...the vinegar and salt will rust it
  and give the pickles a bad taste...
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Homemade Baking Powder
 Categories: Condiment
      Yield: 6 servings
 
      1 lb Soda                              1/4 lb Cornstarch
  1 1/2 lb Cream of tartar                
 
  The make the best (and double the strength of any on the market) Baking
  Powder known. Try it. A. E. Crosby, chemist.
  
  Twentieth Century Cookbook, 1906.
  
  Origin: A Taste of Oregon Shared by: Sharon Stevens
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Homemade Crab Apple Pectin
 Categories: Toppings, Preserve
      Yield: 1 servings
 
      2 lb Sliced unpeeled crab apples         3 c  Water
 
  Simmer, stirring for 30 to 40 minutes, adding water as needed.  Plop into
  colander lined with one layer of cheesecloth and set over a bowl; press to
  force the juices.  To clear, heat the collected juice and pour through a
  stout jelly bag that has been moistened in hot water.  The result is the
  pectin you will use right away, can (1/2" headroom, process 185 F for 15
  min), or freeze.  Refrigerate after opening.
  
  Liquid pectin is especially helpful in making peach, pear, strawberry or
  other jellies whose fruit is low in pectin.
  
  4-6 tb of homemade pectin for every 1 cup of prepared juice should give a
  good gel.  For tart apple pectin, start with 4 pounds sliced apples with
  peels & cores and 8 cups of water.  Simmer 3 min, press through sieve.
  Return liquid to heavy kettle and cook briskly, stirring, until volume is
  reduced by one-half.  Clarify and use as above.
  
  Source:  Putting Food By, 4th edition c. 1988 by Janet C. Greene Shared but
  not tested by Elizabeth Rodier June 1993
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Homemade Capers
 Categories: Pickles
      Yield: 1 servings
 
      2 c  Fresh green nasturtium seeds        1 c  Sugar
      1 c  Water                               1 c  Cider vinegar
    1/4 c  Salt                           
 
  Wash and drain seeds.  Mix water and salt; pour over seeds in jar or crock.
  Cover and let stand 2 days.  Drain seeds and pour into sterile glass jar.
  Heat sugar and vinegar to boiling; pour over seeds.  Seal.  Makes 1 pint.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Homemade Ketchup
 Categories: Condiment
      Yield: 1 servings
 
      1 cn 5 1/2 oz tomato paste             1/4 ts Dry mustard
    1/4 c  Packed brown sugar                1/4 ts Cinnamon
    1/4 c  Water                               1 pn Cloves
      2 tb Cider vinegar                       1 pn Allspice
 
  In jar or bowl, combine all ingredients, mix well.  Cover and store in
  refrigerator for up to 1 month.  Makes about 1 cup.
  
  Per 1 tbsp serving 22 cal, 0 g fat, 9 mg sodium, 5 g carbohydrate Compare
  commercial ketchup 170 mg sodium per tbsp. Source: The Lighthearted
  Cookbook by Anne Lindsay Heart and Stroke Foundation of Ontario, 1988.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Homemade Pickling Spice
 Categories: Pickles, Spices/etc.
      Yield: 6 servings
 
      2 tb Mustard Seed                        1 ts Ground Ginger
      1 tb Whole Allspice                      1 ts Dried Red Pepper Flakes
      2 ts Coriander Seeds                     1    Bay Leaf, crumbled
      2    Whole Cloves                        1    Cinnamon Stick (2 inches)
 
  Combine all ingredients and store in an airtight jar or container. Use in
  favorite pickle recipes.
  
  Yield: 1/3 Cup
  
  SHARED BY:Jim Bodle 8/92
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Honey Butter
 Categories: Spreads
      Yield: 6 servings
 
      2    Egg yolks                           1 ts Cinnamon
      1 ts Vanilla                             2 c  Bland honey
    1/2 c  Butter                         
 
  Combine and beat with electric mixer until creamy and smooth.  Store in
  refrigerator.
  
  Origin: Homemaking Handbooklet, Mormon Church, 1978. Shared by: Sharon
  Stevens
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Honey Mustard Ranch Style Dressing
 Categories: Condiment, Dressings
      Yield: 2 servings
 
      1 c  Milk                                     -Dressing Mix
      1 c  Mayonnaise                          1 ts Dijon mustard
      1 pk Hidden Valley Ranch Style           2 tb To 4 tb honey
 
  Servings: 2 cups
  
  Measure all ingredients into a small bowl.  Whisk with a wire whisk until
  smooth.  Taste and adjust the amount of honey to your preference.  The
  Dijon mustard has a bit of a bite, so you may need more if you prefer a
  smoother dressing.
  
  Courtesy Of: Joann Pierce
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Honey Spears
 Categories: Pickles
      Yield: 5 servings
 
     12    Ripe cucumbers                      1 c  Water
      6    Onions                              2 c  Honey
    1/2 c  Pickling salt                       2 tb Mustard seed
      1 ga Water                               2 ts Celery seed
      3 c  Pickling vinegar                    2 ts Tumeric
 
  Peel the cucumbers and slice in half.  Scoop out the seeds.  Slice the
  cucumbers into spears.  Peel and slice the onions.  Combine salt and 1 gal.
  water in a large glass, ceramic or stainless steel bowl. Add the cucumbers
  and onions and soak overnight. Sterilize 5 - 1 pint jars and lids. Drain
  cucumber-onion mixture.  Combine vinegar, one cup water, honey, mustard
  seed, celery seed and tumeric in dutch oven.  Cook five minutes. Add
  cucumber-onion mixture, heat to boiling. Ladle into hot, sterilized jars,
  leaving 1/8 inch headspace, and seal.
  
  Process in boiling water bath for 10 minutes. NOTE: When processing, make
  sure that the level of boiling water is at least 1 inch above the jar tops.
  Begin timing when the water returns to a boil. Source: Saskatoon Star
  Phoenix
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Honeyed Peach Preserves
 Categories: Toppings, Preserve
      Yield: 6 servings
 
      3 lb Peaches, peeled & quartered       1/2    Orange, quartered
      4 c  Sugar                             1/2 ts Salt
      1 c  Honey                             1/4 ts Almond extract
 
  Combine peaches, sugar, & honey in Dutch oven. Cover & let stand for 45
  minutes. Position knife blade in food processor bowl. Add orange, & top
  with cover. Process until finely chopped. Measure chopped orange, & add an
  equal amount of water. Cook covered, about 10 minutes or until orange peel
  is soft. Set aside. Bring peaches slowly to a boil, stirring frequently
  until sugar dissolves. Bring to a rapid boil, & cook 15 minutes, stirring
  constantly. Add orange mixture, return to a boil, & cook about 25 minutes
  or until mixture registers 221 degrees on candy thermometer; stir mixture
  frequently.  (It
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Horseradish Sandwich Butter
 Categories: Spreads
      Yield: 1 servings
 
    1/4 lb Sweet Butter                        2 ts Drained Commercial
      2 ts Finely Grated Horseradish Or             Horseradish
 
  Combine ingredients until smooth.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Horseradish Relish
 Categories: Relishes
      Yield: 6 servings
 
      1 c  Grated horseradish                1/4 ts Salt
    1/2 c  White vinegar                  
 
  Wash horseradish roots thoroughly and remove the brown, outer skins.  (A
  vegetable peeler is useful in removal of outer skin.)  The roots may be
  grated, or cut into small cubes and put through a food chopper or a
  blender.
  
  Combine ingredients.  Pack into clean jars.  Seal tightly.  Store in
  refrigerator.
  
  From: Stocking Up Shared By: Pat Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot & Spicy Pepper & Apricot Chutney
 Categories: Relishes
      Yield: 1 servings
 
  1 1/4 lb Sweet red peppers cored                  Gingerroot peeled and thin
           Seeded cut into 1/4 inch                 Slivered (3 cup)
           Dice (3 cups)                   1 1/2 ts Salt
     12 oz Dried apricots cut into 1/4         1 ts Cumin seeds
           Inch dice                       1 1/2 ts Crushed red pepper flakes
      1 c  Raisins                           3/4 ts Mustard seeds
      1 lg Onion fine chopped                  1 c  Sugar
      5 cl Garlic thinly slivered            3/4 c  Red wine vinegar
      1    3-inch piece fresh             
 
  Combine sweet red peppers, apricots, raisins, onion, garlic, gingerroot,
  salt, red pepper flakes, cumin seeds, mustard seeds and sugar in large
  saucepan. Cook, uncovered, stirring occasionally, over medium heat until
  sugar dissolves, about 5 minutes. Add vinegar. Cook stirring often, until
  mixture is shiny and thick 30- 35 minutes. Cool. Cover and refrigerate.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot Sweet Mustard
 Categories: Spreads, Toppings
      Yield: 6 servings
 
  1 1/2 c  Mustard, prepared                   1 tb Wine, Sherry, Bourbon, etc.
      2 oz 'Hot' Horseradish                 1/2 tb Cayenne
      1 tb Mustard, Dijon                    1/3 c  Sugar, brown
      1 tb Tabasco                        
 
  Mix thoroughly, allow to stand at least 4 hours.  Excellent on hot beer
  type sausages.  Fairly hot, but not a killer!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot Wine Jelly
 Categories: Spices/etc., Hot, Preserve
      Yield: 60 servings
 
      1 tb Crushed Dried Hot Peppers           1 ts Yellow Food Color
      2 c  Sweet Red Wine                    3/4 ts Red Food Color
      3 c  Sugar                               6 oz Liquid Pectin
 
  Stir peppers into wine. Cover and let stand at least 3 hours. While peppers
  are marinating, prepare jars (see note).
  String wine into 3-quart saucepan; stir in sugar and food colors. Heat over
  low heat, stirring constantly, until sugar is dissolved, about 5 minutes.
  Remove from heat. Immedately stir in pectin; skim off foam. Fill jars and
  seal with paraffin. Serve as an accompaniment to meat.
  NOTE: To prepare jars, place clean jelly jars with folded cloth on bottom.
  Cover with hot (not boiling) water and heat to boiling. Boil gently 15
  minutes; keep jars in hot water until ready to use. When ready to fill,
  remove jars from water and drain.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Indian Apple Chutney
 Categories: Relishes
      Yield: 1 servings
 
      1 lb Cooking apples                    1/4 ts Cayenne pepper
      1 lb Onion, chopped                    1/4 ts Ground cumin
      2    Garlic cloves, crushed            1/4 ts Ground ginger
    3/4 c  Golden raisins                      1 ts Mustard seeds
      2 ts Salt                              1/4 ts Dry mustard
  1 1/2 c  Sugar                               1 tb Tomato paste
  2 1/2 c  Malt vinegar                   
 
  Peel, core and coarsely chop apples.
  
  Put apples, onions, garlic and raisins into a saucepan. Add salt, sugar,
  vinegar and spices and mix well. Heat gently, stirring to dissolve sugar.
  
  Bring to a boil and simmer 30 minutes, stirring occasionally. Stir in
  tomato paste and continue cooking 7-8 minutes longer or until mixture is of
  a thick consistency with very little free liquid, stirring frequently.
  Meanwhile, wash 3 pint jars in hot soapy water; rinse. Keep hot until
  needed. Prepare lids as manufacturer directs. Ladle chutney into 1 hot jar
  at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar
  with a clean damp cloth. Attach lid and place in canner. Fill and close
  remaining jars. Process 10 minutes in a boiling-water bath.
  
  Makes about 3 pint jars.
  
  NOTE: This chutney improves if stored at least 3 weeks before serving.
  Garnish with an Italian parsley sprig, if desired, and serve as an
  accompaniment to curries or with crusty bread and cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Italian Style Anise-Fennel
 Categories: Spices/etc., Italian
      Yield: 1 servings
 
 
  salt and pepper to taste
  
  Trim anise, cut into thin lengthwise slices and set aside.  Brown garlic in
  olive oil and butter.  Remove garlic and add anise.  Cover and simmer 5-10
  minutes or until slightly tender.  Add remaining ingredients and simmer
  another 10-12 minutes, stirring occasionally.  Anise should still be a bit
  crunchy.  Serves 6.
  
  Origin: The Odd Vegetable CookBook, by Sybil Henderson Shared by: Sharon
  Stevens
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Jack Daniel's Spiked Cranberry Relish
 Categories: Relishes
      Yield: 1 servings
 
      4 c  (1 pound) fresh cranberries         2 c  Sugar
      1    Orange, seeds removed and         1/4 c  Jack Daniel's Whiskey
           -quartered                     
 
  Using food processor, chop cranberries and orange. Add sugar; chop again to
  combine. Place in covered container. Chill for 24 hours. Add Jack Daniel's
  Whiskey just before serving. Makes 1 quart.
  
  Posted by: Sonya Whitaker
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Jalapeno Jelly
 Categories: Toppings, Preserve
      Yield: 4 servings
 
    3/4 c  Jalapeno (or serrano)           6 1/2 c  Sugar
           -peppers                            6 oz Bottle liquid pectin
      2 md Green bell peppers, seeded          1 tb Dried red pepper flakes
           -and sliced                              Green food coloring,
  1 1/2 c  Distilled white vinegar                  -optional
 
  Servings: makes 4 - 1/2 pint jars Notes: Generally used as an hors d'oeuvre
  with cream cheese on water biscuits. (That's Horses de Ovaries, Al). You
  can also use it as a glaze for meats, game, and poultry or as an
  accompaniment to meats or game.
  
  Place jalapeno peppers, green peppers, and vinegar in bowl of food
  processor. Using metal blade and quick on and off turns, finely grind
  peppers. Scrape pepper mixture into heavy saucepan. Stir in sugar. Cook
  over high heat, stirring constantly, until liquid comes to a full, rolling
  boil. Boil for 10 minutes. Remove from heat. Stir in liquid pectin, red
  pepper flakes, and 2 to 3 drops food coloring, if desired. Immediately pour
  into hot sterilized jars and vacuum seal. (Hot water bath method, or may be
  refrigerated up to 6 weeks).
  
  Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From:
  Sallie Austin SHARED BY:Jim Bodle 6/92
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Jalapeno Mustard
 Categories: Condiment, Preserve, Sauces
      Yield: 1 servings
 
           Karen Mintzias                      3    Garlic cloves
      2 ts Whole coriander seeds                    - peeled and chopped
    1/4 c  Whole yellow mustard seeds          1 sm Onion, peeled & chopped
    1/4 c  Whole black mustard seeds           3 sm Jalpeno peppers, seeded
    1/4 c  Dry powdered mustard              1/4 c  Cider vinegar
    3/4 c  Water, cold                       1/4 c  Dry white wine
 
  Toast coriander seeds in a dry skillet or place them in a flat dish and
  microwave on High for 4 to 5 minutes.  Crush the mustard and coriander
  seeds slightly in a mortar or blender, them mix them and the powdered
  mustard into the water and let stand for at least three hours.
  
  Mix the remaining ingredients and pulverize in a blender until smooth. Stir
  the puree into the mustard.  Bring the mixture to a boil, then lower the
  heat and simmer 5 minutes or until as thick as you like, stirring
  occasionally. The mustard will thicken slightly on cooling. Refrigerate,
  covered.
  
  Makes about 1 pint
  
  Source: The Herb Companion, August/September 1993 Typos by Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Jalapeno Pepper Jelly
 Categories: Toppings, Spices/etc., Hot, Preserve
      Yield: 6 servings
 
      6 c  Sugar                               1    Bottle Certo
    1/4 c  Jalapeno peppers, ground        1 1/2 c  White vinegar
  1 1/2 c  Green bell pepper, chopped     
 
  Combine jalapeno, green peppers and vinegar in a blender. Pour this into
  the sugar and dissolve.  Boil for 8 minutes. Let it cool for 10 minutes.
  Add Certo (some red or green food coloring would be nice right about now)
  and pour into jars. Seal with paraffin. Great with dried peas and beans.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Jam-Making Basics
 Categories: Preserve
      Yield: 1 servings
 
           See Below                      
 
  Select fully ripened fruits and rinse them quickly under cold water and
  then drain thoroughly.  Do not soak the fruit in water.  Do not double the
  recipes.  Do not substitute ingredients.  Do not reduce the amount of sugar
  or increase the amount of fruit used.  An exact balance of fruit, sugar,
  and pectin is needed for jelling to occur.  For no cook jams, mash the
  fruit with a potato masher.  For cooked jams, process the fruit in a food
  processor using quick on and off pulses until finely chopped. For
  preserves, until coarsely chopped.  Do NOT puree.
  
  NOTE:
  
  A rolling boil is a boil that cannot be stirred down.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Jellied Horseradish
 Categories: Relishes
      Yield: 6 servings
 
      1 c  Horseradish                     3 1/4 c  Sugar
    1/2 c  Vinegar                           1/2    Bottle fruit pectin
 
  Combine horseradish, vinegar, and sugar.  Stir.  Heat rapidly to full
  rolling boil.  Add fruit pectin.  Stirring constantly, heat again to full
  rolling boil.  Boil 1/2 minute.  Remove from fire. Let stand 1 minute.
  Skim. The Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Jellies
 Categories: Condiment, Toppings, Preserve
      Yield: 6 servings
 
           Text Only                      
 
  Select and wash fruits.  Remove stems, hulls, and blossom ends. Cut hard
  fruit in quarters.  Do not pare or remove seeds.
  
  Extraction of Juice Soft Fruit: Use just enough water to prevent fruit from
  sticking.  Heat gradually, stirring constantly.  Crush fruit and cook until
  it has lost its color. Hard Fruit: Cook, with sufficient water to cover,
  until fruit is soft. Do not crush if a clear jelly is desired.
  
  Straining the Juice:  Pour cooked fruit into a wet flannel jelly bag. Allow
  juice to drip into a large container.  Do not squeeze fruit if a clear
  jelly is desired.  When juice has stopped dripping return pulp to
  preserving kettle.  Add sufficient water to cover. Cook slowly, stirring
  constantly, for thirty minutes. Again strain juice, but keep this second
  extraction separate from the first as the first extraction makes the
  clearest jelly.  A third extraction may be made from some fruits, depending
  upon the pectin content.
  
  Test for Pectin:  Combine 1 tablespoon cooked fruit juice, 1 teaspoon
  sugar, and 1/2 teaspoon Epsom salts.  Stir until salts dissolve. Allow to
  stand about 20 minutes.  If juice contains sufficient pectin to make jelly,
  the mixture will form into a gelatinous mass or large flaky particles. If
  fruit juice shows only a small amount of pectin, use an equal volume of
  apple juice, which is rich in pectin, and a satisfactory jelly will be
  obtained.
  
  Sugar Content of Jelly:  Too large a proportion of sugar will result in a
  gummy jelly which can not be molded.  Too small a proportion of sugar will
  result in a tough, dark jelly with an inferior flavor. Currants, unripe
  grapes, and green gooseberries are about the only fruits which require an
  equal measure of sugar. Two-thirds as much sugar as fruit juice is the
  usual rule.
  
  Cooking the Jelly:  Work with a small quantity of juice, not more than two
  quarts at a time. Measure juice, heat rapidly to boiling. Add sugar, stir
  until it is dissolved. Boil rapidly until a jelly test is obtained. The
  sugar may be heated before adding to boiling juice if desired.
  
  The Jelly Test: Dip a spoon into the boiling liquid.  Pour juice from
  spoon.  If it sheets and two drops hang together from the side of the
  spoon, the jelly is done and must be removed from the fire immediately.
  Skim.
  
  Sealing and Storing:  Pour the jelly immediately into freshly sterilized
  glasses.  Cover at once with a thin layer of melted paraffin. Roll the
  glasses to insure the entire surface being well covered. Cool. Cover with a
  second layer of melted paraffin. Label. Store in a cool place.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Jeweled Relish
 Categories: Pickles, Relishes
      Yield: 1 servings
 
      1 cn Undrained Sauerkraut                     Green Pepper, Chopped (Opt)
      2 c  Celery, Chopped                          Carrot, Grated (Opt)
      1 c  Chopped Olive W/Pimento                  Dill Or Garlic (Opt)
    1/2 c  Honey                          
 
  Combine all ingredients. Allow to blend 8 to 10 hours. Chill.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Jezebel Sauce
 Categories: Condiment, Sauces
      Yield: 1 servings
 
     18 oz Jar, Pineapple Preserves           18 oz Jar, Apple Jelly
      1 cn Dry Mustard (small can)                  HorseRadish (small jar)
      1 tb Black Pepper, Cracked          
 
  Combine all ingredients; blend well.  Put in jelly jars and refrigerate.
  Delicious with pork or beef.  This will keep indefinitely in the
  refrigerator. Makes 4 1/2 cups.
  
  From: Our Favorite Recipes - GA Public Health Association
    By: Jannell Knight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Jim's Orange Marmalade
 Categories: Toppings, Preserve
      Yield: 6 servings
 
      2 lb Seville oranges (about 5)           6 c  Water
      1    Lemon                           7 1/2 c  Sugar
 
  Directions: Put 4 small saucers in freezer. In a very large pot, combine
  oranges, lemon and water. Cover and bring to a simmer. Let simmer 2 hours.
  DON'T ALLOW TO BOIL. Turn off heat. Remove fruit. Let cool 5 minutes. Cut
  in half and scoop pulp, seeds and pith back into pan. Put shells to one
  side.  Bring pan to a boil and boil hard 5 minutes. Strain through damp
  cheese cloth in a sieve. Gather ends and squeeze out remaining juice. You
  should have 6 cups. Make up any difference with water. Return liquid to
  pan.  Remove all white pith from skins. Cut skins in fine strips (or as
  desired) and add to pan with sugar. Place over low heat and stir to
  dissolve sugar.  Bring to boil. Boil hard, stirring occasionally to prevent
  scorching.  Boil hard until jell point is reached, between 60 and 90
  minutes depending on natural fruit pectin available. Jell point test. Chill
  some saucers in freezer while preparing marmalade, 2 or 3. Test: drop a
  small amount of hot marmalade on chilled plate and chill for 2 minutes. Run
  finger through marmalade on plate.  If surface wrinkles, it has reached
  jelling point.  If still syrupy, continue boiling.  Repeat test at 5 minute
  intervals until jell point is reached.  Remove pan from stove and stir for
  5 minutes, skimming off any foam. Ladle into sterilized jars, leaving 1/2
  inch head space.  Seal as you like
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Jim's Piccalilli
 Categories: Relishes
      Yield: 6 servings
 
      1 md Cauliflower, broken into            1 lg Spanish onion, chopped
           -small flowerets                    4    Green tomatoes, blanched
      1    Cucumber, quartered length-              -peeled & cut into chunks
           -wise and cut in 1/2" pieces    1 1/2 c  Pickling salt
      8 oz Pearl onions, peeled            2 1/2 c  Malt vinegar

-----------------------------------SAUCE-----------------------------------
  2 1/2 c  Malt vinegar                        1 tb Turmeric
      3 tb Mustard seed, bruised               1 tb Dry mustard
      1 sl Ginger, 2", peeled & chopped      1/2 c  Sugar
      4    Garlic cloves, halved               3 tb Flour
      1 tb Black Peppercorns, bruised          4 tb Water
 
  A traditional English mustard pickle, Piccalilli is made from a variety of
  vegetables which are first soaked in brine, then pickled in vinegar.  The
  finished pickle is yellow in colour owing to the presence of turmeric and
  mustard.  The pickle may be served immediately it has cooled, but it
  improves with keeping and may be stored for up to 3 months.  Piccalilli is
  usually served with cold meats.  Use firm red tomatoes if green ones are
  unavailable.  About 3 pounds.
  
  Place the cauliflower, cucumber, pearl onions, Spanish onion and tomatoes
  in a large bowl.  Sprinkle with salt over the vegetables and set them aside
  for 4 hours.
  
  Drain the vegetables in a colander and discard the liquid.
  
  In a large saucepan, bring the vinegar to a boil over high heat.  Add the
  vegetables and reduce the heat to low.  Cover the pan and simmer the
  vegetables for 15 minutes or until they are almost tender when pierced with
  the point of a sharp knife.
  
  Remove the pan from the heat and drain the vegetables in a colander.
  Discard the vinegar.  Place the vegetables in a large bowl. Sauce: To make
  the sauce, pour the vinegar into a medium sized pan and stir in the mustard
  seeds, ginger, garlic, peppercorns, turmeric, mustard and sugar. Place the
  pan over low heat and stir to dissolve the sugar. When the sugar has
  dissolved, increase the heat to moderate and bring to a boil, stirring
  frequently.  Reduce the heat to low and simmer the mixture for 15 minutes.
  Remove the pan from the heat and strain the liquid into a medium sized
  bowl.  Discard the flavourings left in the strainer.
  
  Rinse the pan and return the strained mixture to it.  Stir in the flour
  mixed with the water and place over moderate heat.  Bring the sauce to a
  boil, stirring constantly, and boil for 2 minutes.
  
  Remove the pan from the heat and pour sauce over the vegetables.  Mix the
  vegetables with the sauce with 2 spoons, tossing until coated with sauce.
  
  Spoon into clean, warm, dry jars with screw top lids.  Spoon any sauce
  remaining into the jars, so they are completely full.  Place lids on the
  jars and half screw into position.  Set jars aside until completely cold.
  Screw lids on firmly and store the jars in a cool, dry place.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kahlua Spiced Peaches
 Categories: Condiment
      Yield: 12 servings
 
      2 cn (29 oz. each) cling peach         1/4 c  Tarragon white wine vinegar
           -halves                             3    Thin strips orange peel
    1/2 c  Kahlua                              3    Thin strips lemon peel
    1/2 c  Brown sugar, packed                 2    Sticks cinnamon
 
  Drain 1 1/2 cups syrup from peaches into saucepan. Add Kahlua, sugar,
  vinegar, peels and cinnamon. Bring to a boil. Then simmer for 5 minutes.
  Pour over drained peaches. Cool and refrigerate. Makes 12 to 14 spiced
  peaches.
  
  Recipes from Kahlua recipe booklet copyright 1986 Kahula 53 Proof Maidstone
  Wine & Spirits Inc. Los Angeles, CA.
  
  Posted By: Joan Johnson
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kennebunk Relish
 Categories: Pickles, Relishes
      Yield: 10 servings
 
      2 lb Green Tomatoes                      6 tb Salt
      2 lb Red Tomatoes                        1 qt Vinegar
      1    Head Cabbage                        3 c  Dark Brown Sugar
      2    Green Hot Peppers                   1    Stick Cinnamon
      2    Sweet Red Peppers                   1 ts Cloves
      1 qt Onions                              1 ts Dry Mustard
      1    Bunch Celery                   
 
  Remove seeds from peppers.  Chop finely the peppers, tomatoes, cabbage,
  onions, and celery.  Add salt and let stand over night.  In the morning
  drain off the juice and add vinegar and sugar.  Tie cinnamon, cloves, and
  mustard in piece of cheese cloth, add to other ingredients and simmer for a
  good half hour and seal in jars.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kiwi Daiquiri Jam
 Categories: Condiment, Preserve
      Yield: 4 servings
 
      5    Kiwifruit, peeled                   1    Pouch 85ml/3oz liquid pectin
      3 c  Sugar                                    Green food colour, optional
    2/3 c  Unsweetened pineapple juice         4 tb Rum (or sub. fruit juice?)
    1/3 c  Fresh lime juice               
 
  Fill boiling water canner with water.  Place 4 clean half-pint mason jars
  in canner.  Cover, bring water to a boil; boil at least 10 min to sterilize
  jars at altitudes up to 1000 ft.
  
  Place snap lids in boiling water, boil 5 min to soften sealing compound.
  
  In a large stainless steel or enamel saucepan, mash kiwifruit to applesauce
  consistency.  Stir in sugar, pineapple and lime juice.  Bring to a full
  rolling boil, stirring until sugar dissolves.  Stirring constantly, boil
  vigorously for 2 minutes.
  
  Remove from heat, stir in pectin.  Continue stirring 5 minutes to prevent
  floating fruit.  (If desired, add green food colouring to create a more
  lively, intensely green jam.)  Stir in rum.
  
  Ladle jam into a hot sterilized jar to within 1/4 inch of top rim.  Remove
  air bubbles by sliding rubber spatula between glass and food; readjust head
  space to 1/4 inch.  Wipe jar rim removing any stickiness.  Center snap lid
  on jar; apply screw band just until fingertip tight.  Place jar in canner.
  Repeat for remaining jam.
  
  Cover canner, return water to a boil, process 5 minutes at altitutes up to
  1000 ft.  Remove jars.  Cool 24 hours.  Check jar seals.  (Sealed lids
  curve downward.)  Remove screw bands.  Wipe jars, label and store in a cool
  dark place.
  
  source:  Bernardin Guide to Home Preserving 1992 Shared but not tested by
  Elizabeth Rodier Aug 93
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kiwi Fruit Jellies
 Categories: Toppings
      Yield: 2 servings
 
      2 lb Kiwi fruit, peeled                  2 tb Unsalted butter
           Juice of 1 lemon                    1 c  Liquid pectin
      3 c  Sugar                          
 
  Green food coloring, if desired Superfine sugar
  
  Line an 8 x 10-inch pan with wax or parchment paper. In a food processor or
  blender, combine fruit, lemon juice and 1 cup sugar.
  
  Puree. It may be necessary to do this in batches. Pass the liquid through a
  food mill or fine strainer into a large saucepan. Add remaining sugar;
  stirring constantly, bring to a boil. Boil for 3 minutes; add butter; still
  stirring, boil 3 minutes more. Remove from heat and stir in pectin and a
  few drops of coloring, if desired.
  
  Pour into prepared pan and allow to set overnight in cool place. Cut into
  attractive shapes and roll in sugar. Store in a cool place in airtight
  containers with wax paper separating the layers. Will keep up to 1 week.
  
  Makes about 2 lb.
  
  Source: Gifts From The Pantry By Annette Grimsdale
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kiwi Lime Marmalade
 Categories: Condiment, Preserve
      Yield: 1 servings
 
      4    Kiwis; peeled and trimmed         3/4 c  Sugar
           Zest of 1 lime, slivered            2 tb Fresh lime juice
 
  1.  Quarter the kiwis lengthwise, and then cut them crosswise into 1/2-inch
  cubes. 2. Combine the kiwis with all the remaining ingredients in a deep
  2-1/2-quart microwave-safe casserole, and stir well. 3. Cook, uncovered, at
  full power (650 to 750 watts) for 5 minutes. Stir, return to the microwave,
  and cook until thick, another 6 minutes. 4. Allow the marmalade to cool to
  room temperature; then cover tightly and refrigerate. It will keep for 1
  week in the refrigerator. Makes 1 cup. Source: The New Basics Cookbook
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Korean Sesame and Ginger Marinade
 Categories: Condiment, Marinade, Korean
      Yield: 1 servings
 
      4 lg Cloves garlic, crushed            1/2 ts Crushed, dried hot red
      2 ts Grated fresh ginger root                 -peppers
      2 tb Sugar                               2 tb Toasted white sesame seeds
      2 tb Peanut oil                          6 tb Soy sauce
      2    Scallions, chopped             
 
  From "Cooking with Fire & Smoke" by Phillip Stephen Schulz Simon &
  Schuster, 1986
  
  KOREAN SESAME AND GINGER MARINADE
  
  For beef, lamb, and pork.
  
  Combine all ingredients in a bowl.
  
  Makes about 1-1/4 cups.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kosher Pickled Dill Tomatoes
 Categories: Pickles, Vegetables
      Yield: 7 servings
 
      3 c  White vinegar                     1/2 c  Salt
      3 c  Water                               4 lb Green tomatoes
     12    Garlic cloves                     1/4 c  Dill seeds
           - peeled and sliced                 1 tb Peppercorns
 
  COMBINE VINEGAR, WATER, garlic and salt and heat to the boiling point.
  Thoroughly wash and dry tomatoes. Pack the tomatoes into hot, sterile jars.
  Add to each jar the dill seeds and peppercorns. Remove garlic cloves from
  vinegar mixture and pour mixture over the tomatoes to within 1/2 inch of
  the top. Immediately adjust lids. Seal and process in a boiling-water bath
  for 10 minutes.
  
  Makes 7 Pints
  
  TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kumquat Chutney
 Categories: Pickles
      Yield: 1 servings
 
      2 c  Whole kumquats                      1 lg Orange
    3/4 c  Granulated sugar                         - juice & grated peel only
      3 c  Dark brown sugar, packed            1 c  Peeled & chopped gingerroot
    1/2 c  Water                               1 tb Worcestershire sauce
    3/4 c  White vinegar                       2 ts Salt
    1/2 c  Raisins                             1 ts Curry powder
      1 lb Rhubarb; cut in 1-in. pieces        1 ts Ground allspice
      1 c  Chopped celery                      1 ts Ground cinnamon
      1 lg Onion; chopped                      1 ts Ground ginger (optional)
      1    Green bell pepper; chopped          1 ts Black pepper; -=OR=-
      2    Garlic cloves; crushed            1/2 ts -Red pepper (optional)
    1/4 c  Slivered citron                
 
  Rinse kumquats in hot water. Slice kumquats lengthwise and remove seeds.
  Place in large heavy pan with sugars and water. Mix well and simmer slowly,
  uncovered, 30 minutes. Add vinegar, raisins, rhubarb, celery, onion, bell
  pepper, garlic, citron, orange juice and peel, gingerroot, Worcestershire,
  salt, curry powder, allspice and cinnamon. Mix well. Simmer slowly,
  uncovered, until mixture is dark in color, about 4 to 5 hours, stirring
  occasionally. Taste and add ground ginger and pepper, if needed. Pour into
  hot sterilized jars and seal immediately.
  
  Makes about 4 1/2 pints
  
  (C) 1992 The Los Angeles Times
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lavender Jelly
 Categories: Condiment
      Yield: 1 servings
 
      7 fl Dry champagne                       2 tb Lemon juice
           -OR- dry white wine                 1 oz Lavender flowers
      7 fl Unsweetened apple juice             4 ts Gelatine
      2 fl Creme de cassis                     4 tb -Water
    1/4 c  Sugar                          
 
  This exotic and gorgeously pretty jelly comes from John McGeever of Congham
  Hall in Norfolk and can be eaten both as a superb dessert with, perhaps, a
  little cream, or as an unusual accompaniment to roast game or rabbit.
  
  Gently heat the champagne or white wine with the apple juice, creme de
  cassis, sugar and lemon juice.  Pour onto the lavender flowers and leave,
  covered, to infuse for about 10 minutes.  Sprinkle the gelatine onto the
  water and leave to soften, then heat gently until the gelatine is
  completely dissolved.
  
  Strain the lavender liquid, pressing it to extract all the juices.  Warm
  the lavender liquid and add the dissolved gelatine. Stir and strain again
  through a fine sieve or muslin.  Leave to cool and set.  The jelly will
  keep for about 14 days in a fridge.
  
  Source: Cooking with Flowers, by Jenny Leggatt Typed for you by Karen
  Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lebanon County Rhubarb Jam
 Categories: Penndutch
      Yield: 1 servings
 
  2 1/2 lb Rhubarb                           1/2 c  Water
  1 1/2 lb Sugar                               2    Oranges, Rind & Juice Of
 
  Wash and skin the rhubarb and cut into small pieces; add sugar and 1/2 cup
  of cold water. Grate the rind of the oranges and add to the rhubarb. Add
  the orange juice and cook for 30 minutes, stirring occasionally. Pour into
  sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lemon and Apple Marmalade
 Categories: Condiment, Preserve
      Yield: 1 servings
 
      3    Lemons, thinly sliced and                - and sliced
           - seeded                        7 1/2 c  Cold water
      3 lb Tart apples, peeled, cored         10 c  Sugar
 
  Soak lemons in water overnight.  Pour the lemons and water  into an
  enameled, tinned or stainless steel kettle and cook gently for about 20
  minutes, or until the peel is tender.  Add the apples and cook until they
  are tender, aproximatly 20 minutes.  Stir in the sugar and boil until
  jelling point is reached.  Pour into jars and cover. Process, if desired 10
  minutes. Makes about 7 pints
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lemon Caper Mayonnaise
 Categories: Condiment, Sauces
      Yield: 1 servings
 
    1/2 c  Mayonnaise                      1 1/2 ts Capers; chopped, drained
      1 tb Lemon peel; minced             
 
      Mix all ingredients together in small bowl.  (Can be prepared 5 days
  ahead.  Chill.)
      Note from me:  I would suggest adding a drop of Tabasco to this
  mixture.  Some white pepper wouldn't hurt if it still needs flavor. Bon
  Appetit, March, 1991.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lemon Curd
 Categories: Spreads, Toppings
      Yield: 6 servings
 
      3    Eggs, beaten                             -size pieces
      2 c  Sugar                             3/4 c  Fresh lemon juice
    1/2 lb Butter, cut into tablespoon    
 
  Grated peel of 1 lemon
  
  In the top of a double boiler, combine all ingredients. Cook and stir over
  boiling water until thickened like pudding. Remove from heat and cool.
  Chill until readdy to serve.  Spread on muffins, rolls, or serve over
  waffles or ice cream. Keeps well in refrigerator up to 2 weeks. Yield: 3
  cups
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lemon Lime Marmalade
 Categories: Toppings, Preserve
      Yield: 1 servings
 
      3 c  Thinly Sliced Unpeeled Limes        3 qt Water
      1 c  Thinly Sliced Lemons,               9 c  Sugar
           Unpeeled, Seeded               
 
  Combine lime and lemon slices and water in large kettle.  Bring to boil and
  boil 20 minutes, or until peels are tender.  Drain and measure liquid. Add
  enough water to make 3 quarts liquid, then combine liquid, fruit and sugar
  in kettle.  Bring to boil and cook rapidly until mixture sheets off spoon
  or to 221 degrees on candy thermometer.  Pour boiling hot into hot
  sterilized jars and seal.  Makes 6 to 8 half-pints.   1992 The Los Angeles
  Times
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lemon Marmalade
 Categories: Condiment, Preserve
      Yield: 6 servings
 
      3 lb Lemons - Meyer or regular           8 c  Sugar - granulated (actually
           -lemons                                  -8 to 10 cups)
 
  Slice the lemons as thin as possible.  Discard ends.  Remove all seeds and
  tie them in a square of doubled cheesecloth.  Put lemons and seed bag in a
  nonreactive bowl with enough water to cover.  Let stand overnight.
  
  Measure the lemons and water into a wide, shallow, nonreactive pan. Add an
  equal volume of sugar and cook over low heat until sugar is dissolved.
  Raise heat to medium-high and cook, stirring frequently and skimming off
  the foam as it rises, until temperature reaches 220F, about 1/2 hour.
  Remove marmalade from heat.
  
  To test for consistency, drop a little marmalade on a saucer and put the
  saucer into the freezer until marmalade is cold, about 5 minutes. Tip the
  saucer:  the marmalade should just barely run.  If too thin, return the
  marmalade to medium-high heat and cook, testing often, until it has reached
  the right consistency.
  
  Put marmalade into hot, sterilized pint or half-pint jars.  Store in
  refrigerator up to 1 month or, for longer storage, seal according to
  reliable canning instructions.
  
  Recipe from Cook's Magazine, November/December, 1987.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lemon Shred Marmalade
 Categories: Condiment
      Yield: 10 servings
 
      5    Lemons                             12 c  Water
      1    Grapefruit                          8 c  Sugar (4 pounds)
 
  Makes about 10 half-pints. Wash and peel the lemons thinly; remove the
  white pith and seeds and discard them. Cut the peel into fine shreds;
  reserve the pulp. Simmer the peel with 2 cups of the water in a covered
  preserving kettle for about 1 hour, or until tender.  Drain the liquid from
  the lemon shreds and set both aside.  Wash the grapefruit and cut it and
  the lemon pulp into small pieces; cover with the remaining 10 cups of water
  and simmer gently in a covered preserving kettle for 1 1/2 hours, or until
  the fruit is tender. Add the liquid from the lemon shreds to the kettle and
  bring just to a boil.  Remove from heat and strain mixture through a jelly
  bag.  Measure the juice into the preserving kettle and add 1 cup of sugar
  for each cup of juice.  Add the reserved lemon shreds and over high heat,
  boil hard for about 15 minutes until a jelly thermometer read
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lemon-Ginger Marmalade
 Categories: Condiment, Preserve
      Yield: 2 servings
 
      3 lg Lemons                                   -peeled, cut into thick
  3 3/4 c  Cold water                               -slices
      1    Piece ginger - 4x1-inch,            4 c  Sugar
 
  Cut off lemon ends.  Cut lemons lengthwise into quarters, then cut
  crosswise into thin slices, removing and reserving seeds.  Place lemon
  seeds in small bowl.  Place lemon slices in medium bowl.  Add 1/2 cup cold
  water to bowl with seeds and 3 cups cold water to bowl with lemon slices.
  Cover bowls with plastic wrap and let stand 24 hours at room temperature.
  
  Transfer lemon slices with their soaking water to heavy large saucepan.
  Strain water from bowl with seeds into same saucepan. Wrap seeds in
  cheesecloth; tie with string and add to saucepan. Bring to simmer over
  medium-high heat.  Cover partially and adjust heat so mixture barely
  simmers.  Cook 45 minutes, stirring occasionally.
  
  Puree sliced ginger with remaining 1/4 cup water in processor, stopping
  occasionally to scrape down sides of bowl. Strain mixture through sieve,
  pressing down on solids with spoon.  Reserve 1/4 cup ginger juice.
  
  Remove cheesecloth bag from saucepan and squeeze it between spoons so
  liquid drains back into pan.  Add 4 cups sugar to lemon mixture and stir
  until dissolved.  Add reserved 1/4 cup ginger juice.  Simmer mixture
  uncovered until it reaches gelling stage, about 1 hour.  (To test for
  doneness, remove pan from heat. Fill chilled spoon with preserves, then
  slowly pour preserves back into pan; last 2 drops should merge and sheet
  off spoon.  One tablespoon of preserves spooned onto chilled plate and
  frozen 2 minutes should wrinkle when gently pushed with fingertip.)
  
  Rinse clean jars, lids and screw bands in hot water.  Spoon preserves into
  hot jar to 1/4 inch from top.  Immediately wipe rim, using towel dipped
  into hot water.  Place lid on jar, seal tightly with screw band. Repeat
  with remaining preserves and jars.  Arrange jars on rack set into large
  pot.  Cover with boiling water by at least 1 inch.  Cover pot and boil 15
  minutes.*
  
  Remove jars from water bath. Cool to room temperature.  Press center of
  each lid.  If lid stays down, jar is sealed.  Store in cool dry place up to
  1 year. Refrigerate after opening.  (If lid pops up, store preserves in
  refrigerator.)
  
  * If preserves have not been processed in water bath as described above,
  cover and refrigerate.
  
  Makes about 3-1/2 cups.
  
  Recipe from Bon Appetit, October, 1991.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lemonade Marmalade
 Categories: Condiment, Preserve
      Yield: 6 servings
 
      6    Lemons                              5 c  Sugar
  1 1/2 c  Water                               1    Pouch liquid pectin
    1/8 ts Baking soda                    
 
  Remove peel from lemons; discard white membrane and cut rind into slivers.
  Section lemons, remove seeds, and chop pulp.  Set aside. Combine rind,
  baking soda, and water in a saucepot.  Cook, over medium high heat, until
  mixture boils, stirring frequently.  Add sugar and reserved fruit, stirring
  well.  Cook until mixture reaches a full, rolling boil, stirring
  occasionally.  Boil hard 1 minutes.  Remove from heat; stir in pectin. Skim
  foam.  Let stand for 5 minutes, stirring occasionally to distribute fruit.
  Pour into hot jars, leaving 1/4 inch (6 mm) head space. Adjust caps.
  Process 10 minutes in boiling water bath. Yield: about 4 half pints. (960
  mL)
  
  From: Ball Blue Book Shared By: Pat Stockett
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lettuce Hamburger Relish
 Categories: Pickles, Relishes
      Yield: 4 servings
 
      3 c  Chopped Lettuce                     1 c  Mustard
      1 c  Mayonnaise                               Salt And Pepper
 
  Mix ingredients together thoroughly.  Spread on top of hamburgers.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lime Pickles
 Categories: Pickles
      Yield: 6 servings
 
      7 lb Pickling cucumbers *                     L tsp. celery seed
           Vinegar mixture                     1 ts Cloves
      2 qt Of vinegar                          1 ts Mixed spices
      3 ts Salt                                2 c  Of lime
  4 1/2 lb Of sugar                       
 
  Soak for 24 hours in the 2 cups of lime and 2 gallons of water. Rinse well
  in ice water several times.  Cover with cold (ice) water and soak for 3
  hours.  Drain and cover with vinegar mixture (vinegar, salt, sugar, celery
  seed, clives and mixed spices). Let stand overnight in this mixture, then
  boil mixture and pickles for 35 minutes. Seal in sterlized jars.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lime-Pine Marmalade
 Categories: Condiment, Preserve
      Yield: 7 servings
 
      1    Grapefruit                               Approximately 5 cups sugar
      2    Limes                                    -(2 1/2 pounds)
      1 lg Pineapple                           2 tb Freshly grated orange rind
           Approximately 5 cups water     
 
  Makes about 7 half-pints. Wash and remove the seeds of the limes and the
  grapefruit and dice or put them through a meat grinder. Pare, core and chop
  the pineapple. Measure all the fruit including the juice, and add 1 1/2
  cups of water for each cup of fruit; let this stand overnight. The next
  morning, simmer the fruit and water, uncovered, over low heat until the
  fruit is tender, about 1 hour. Measure the mixture again and add the orange
  rind and 1 cup of sugar for each cup of pulp. Cook over medium heat until
  sugar has dissolved, stirring constantly. Then cook over high heat until
  your jelly thermometer reads 220 - 222 F, or the syrup sheets (2 drops
  falling from the side of a spoon and forming 1 large drop). Ladle into hot,
  sterilized jars and seal immediately.
  
  To seal:  Fill to within 1/2-inch head room, being sure to first wipe the
  rim and threads of the jars with a hot damp cloth to remove all particles
  of food, seeds or spices.  While contents are hot, cover with a 1/8-inch
  layer of paraffin.  When paraffin has set, add another layer of melted
  paraffin, tilting and rotating the jar to seal completely.
  
  Jams and Jellies - 1975
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Low-Sugar Refrigerator Strawberry Jam
 Categories: Toppings, Preserve
      Yield: 6 servings
 
      4 c  Sliced strawberries                 1    Envelope unflavored gelatin
    1/3 c  Sugar                             1/2 c  Water
      2 tb Lemon juice                    
 
  1.   In a medium saucepan, combine strawberries, sugar and lemon juice.
  Heat 5 minutes, crushing the berries slightly. Bring to a boil; boll
  rapidly, stirring constantly, 3 minutes.
  
  2.   In a small bowl, sprinkle unflavored gelatin over cold water.  Let
  stand 1 minute.  Add to strawberry mixture and heat, stirring until gelatin
  is completely dissolved, about 3 minutes.
  
  3.   Let jam stand 5 minutes, skiing off foam with a spoon. Ladle into
  jars.  Cover and cool slightly before storing in the refrigerator for
  several weeks or in the freezer for longer storage.
  
  If cooked jam does not set 24 hours after processing there are steps that
  can be taken to solve the problem.  The Department of Agriculture Home and
  Garden Bulletin No.  56 states:
  
  Soft jams made with regular pectin can sometimes be improved by recooking
  according to the following directions.  It is best to recook only 4 to 6
  cup of jelly or jam at one time.
  
  To remake with powdered pectin: Measure the jam to be recooked.  For each
  quart of jelly or jam, measure 1/@ cup sugar, 1/4 cup water and 4 tsp
  powdered pectin.  Mix the pectin and water and bring to boiling, stirring
  constantly to prevent.scorching.  Add the jam and sugar. Stir thoroughly.
  Bring to a full rolling boil over high heat, stirring constantly. Boil
  mixture hard for 1/2 minute. Remove jam from the heat; skim off foam. Ladle
  into hot sterilized jars.  Adjust lids and screw bands and process in a
  boiling water bath for 5 minutes. Start counting time when water comes to a
  boil.
  
  To remake with liquid pectin: Measure the jam to be recooked.  For each
  quart of jam, measure 3/4 cup sugar, 2 Tbsp lemon juice and 2 Tbsp liquid
  pectin.  Bring jam to boiling over high heat.  Quickly add the sugar, lemon
  juice and pectin and bring to a full rolling boil; stir constantly. Boil
  mixture hard for 1 minute.  Remove jam from the heat; skim off foam. Ladle
  into hot sterilized jars.  Adjust lids and screw bands and process in a
  boiling water bath for 5 minutes.  Start counting time when water comes to
  a boil.  If there are problems with the Sure-Jell One Step (Fruit
  Pectin-Sugar Mix), call General Foods toll- free number, 1-800-431-1001,
  from 6 am to 1 pm Seattle time.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Malosol'nye Ogurtsy - Brined Cucumbers Malossol
 Categories: Pickles
      Yield: 6 servings
 
     24    Cucumber, medium pickling           9    Clove garlic
           -3-4" long, 1 1/4" thick          1/4 lb Parsley, sour cherry and/or
      1 oz Horseradish root                         -black currant leaves
      1    Dill, bunch mature plants       3 1/2 tb Salt, non-iodized per 2 qts
           -with seeds                              -water
 
  Prepare the cucumbers following the instructions for Brined Cucumbers.
  
  Rinse the dill and divide in half. Scrub and rinse the horseradish and
  slice thinly.  Peel and halve the garlic.  Wash the various leaves.
  
  Fold half of the dill into a ring and place in the bottom of the jar. Strew
  half the horseradish and garlic and 1/3 of leaves on top. Arrange half of
  pickles upright, packing them tightly.  Place 1/3 of the leaves on top,
  then pack in the rest of the cucumbers in the same manner. Top with layers
  of the remaining horseradish, dill, garlic, and leaves.
  
  Combine the salt and water, stirring until the salt dissolves (the
  percenteage of salt in this brine is 2.8-3.0 percent).  Pour the brine into
  the jar.  The contents should be fully covered.  Place the saucer inside
  the jar with a weight (small rock?). Cover the mouth of the jar with 2
  layers of cheesecloth and secure with string.
  
  Leave for 3-4 days in cool, airy room whose temperature is about 64-68
  degrees.
  
  Remove the scum as it appears and wash the mouth of the jar daily. After
  3-4 days, when most active fermentation has subsided a little, remove
  weight and lid.  cover jar with its own lid and refrigerate. In 1 2 days
  the malossol cucumbers will be ready to eat.  Because there is less salt in
  the brine than Brined Cucumbers, malossol cucumbers should be eaten sooner.
  
  Store the pickles on the lowest shelf of the refrigerator for 4-5 days,
  after which they will become either too salty (and turn into regular brined
  cucumbers) or, more likely, too soft and almost mushy.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mango Chutney (The Book of Hot & Spicy Foods)
 Categories: Relishes
      Yield: 1 servings
 
      3    Barely ripe mangos                1/4 ts Cumin seeds
      2 tb Corn oil                          1/2 ts Fenugreek
      1    Piece ginger root, peeled,      1 1/4 c  Malt vinegar
           -chopped (3/4")                   1/2 c  Seedless raisins
      1    Garlic clove, crushed               1 tb Lemon juice
      1 ts Salt                            1 1/2 c  Light-brown sugar
    1/2 ts Hot chili powder               
 
  Slice mangos in half by cutting lengthwise close to seeds on either side.
  
  Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango flesh
  as possible from around pits, without including and fiberous parts of pits.
  Heat oil in a large saucepan. Add mangos, ginger, garlic, salt, chili
  powder, cumin and fenugreek. Cook gently 2 minutes, stirring.
  
  Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to dissolve
  sugar. Bring to a boil and simmer, uncovered, 35-40 minutes or until liquid
  thickens and becomes syrupy and mangos look transluscent, stirring
  frequently. Meanwhile, wash and rinse pint jars in hot soapy water; rinse.
  Keep hot until needed. Prepare lids as manufacturer directs. Ladle hot
  chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped
  air. Wipe rim of jar with a clean damp cloth. Attach lid and place in
  canner. Fill and close remaining jars. Process 10 minutes in a
  boiling-water bath. To serve, garnish with parsley sprig and lemon peel, if
  desired.
  
  Makes 2-1/2 pounds.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mango Chutney
 Categories: Relishes
      Yield: 2 servings
 
      1    Garlic, minced                    1/2 c  Golden raisins
      2 ts Chopped fresh ginger                1 tb Fresh lime juice
      2 tb Cider vinegar                       2 ts Coarse Dijon mustard
    1/2 c  Dark brown sugar                  1/4 ts Salt
      2    Mangoes (1 pound each)            1/8 ts Cayenne pepper
 
  Cooking time:  11 minutes
  
       The wonderful flavors of this chutney enhance any grilled meat, or
       try it for a snack , spooned on top of yogurt.  It is best served at
       room temperature.  Mangoes should be coursely chopped.
  
       In a 4 cup glass measure, combine the garlic, ginger, vinegar, and
       brown sugar.  Cover with wax paper and cook on HIGH for 3 minutes,
       stirring once.  Stir in the remaining ingredients.  Cover again and
       cook on HIGH for 8 minutes, stirring once.  Pour into a serving crock
       and refrigerate.
       NOTE:  The chutney will keep refrigerated for up to 1 week.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mango Jam
 Categories: Toppings, Preserve
      Yield: 6 servings
 
      4 c  Mango pulp (buy about 6 lb)         6 c  Sugar
    1/4 c  Lemon juice                         1 pk Dry pectin
 
  Wash fruit, peel, seed & cut in cubes.  Mash with a potato masher or run
  through a food processor or blender - try NOT to puree.  In a 10 qt pan,
  mix fruit, lemon juice and pectin.  Place over high heat; stirring
  constantly, bring to a rolling boil that cannot be stirred down.  Still
  stirring, add sugar.  Return to a boil that cannot be stirred down, then
  boil for exactly 2 minutes.  Remove from heat; skim off foam.  Ladle hot
  jam into prepared half-pint jars.  Wipe rims clean.  Place lids on jars and
  firmly screw on rings.  Process in boiling water bath for ten minutes.
  Makes about 6 1/2 cups.
  
  Posted by Terri St.Louis-Woltmon
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mango Papaya Chutney
 Categories: Relishes
      Yield: 4 servings
 
      2    Mangoes, peeled, seeded, cut        2 tb Finely chopped fresh peeled
           -into 1/2 inch pieces                    -ginger
      2 md To 3 md papayas, peeled,            1 ts Finely chopped garlic
           -seeded, cut inot 1/2 inch          1 ts Finely chopped fresh hot
           -pieces                                  -chillies
      1 c  Cider vinegar                       1 ts Ground allspice
      1 c  Packed brown sugar                  1 tb Salt
    1/2 c  Raisins                        
 
  Measure fruits to yield 7 cups.  Place in a large cooking pot.  Add
  vinegar; bring to boil over high heat. Reduce heat, simmer for 10 minutes,
  stirring occasionally. Stir in remaining ingredients; simmer for about one
  hour, until mango in tender, stirring occasionally. Transfer chutney to a
  bolw; cover; refrigerate. Store for 2-3 days before using. For longer
  storage, ladle into hot sterilized jars with lids and store in cool dark
  place.  Makes 4 cups.
  
  Origin: Appeal, Spring issue Shared by: Sharon Stevens.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mangoes
 Categories: Pickles
      Yield: 6 servings
 
     12 md Green peppers or green            1/2 ts White pepper
           -tomatoes                           2 tb Mustard seed
      1 c  Salt                                1 qt Vinegar
      1 qt Shredded cabbage (about 1           2 c  Water
           -medium head)                     1/4 c  Sugar
      1 ts Salt                           
 
  (Stuffed peppers or Green Tomatoes)
  
  Cut tops of peppers or tomatoes; reserve.  Scoop out centers.  Dissolve 1
  cup salt in 4 quarts cold water; pour over vegetable shells and tops; let
  stand 24 hours in a cool place.  Drain; rinse and drain thoroughly. Combine
  cabbage, 1 tsp. salt and pepper and mustard seed; press into shells.
  Replace tops and fasten with toothpicks or sew with coarse thread.  Pack
  into hot Ball jars, leaving 1/8 inch head space.  Combine vinegar, water
  and sugar.  Bring to boiling and pour boiling hot, over peppers, leaving
  1/8 inch head space.  Adjust caps.  Process 15 minutes in boiling water
  bath.  Yield: About 3 quarts.
  
  Note:  If desired stuff vegetables shells with any relish you prefer.
  
  From: The Ball Blue Book Shared By: Pat Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mansion Barbecue Spice Mix
 Categories: Condiment, Spices/etc.
      Yield: 6 servings
 
      2 tb Paprika                           1/2 ts Curry Powder
      1 tb Chili Powder                      1/2 ts Dry Mustard
      1 ts Ground Coriander                  1/2 ts Black Pepper
      1 ts Sugar                             1/2 ts Dried Thyme Leaves
      1 ts Salt                              1/2 ts Cayenne Pepper
      1 ts Ground Cumin                   
 
  Mix all ingredients together and rub on beef cuts such as T-bones,
  tenderloin, top sirloin and top loin (strip).  Grill or broil 3-4 inches
  from heat 10-13 minutes for medium rare.
  
  From Dean Fearing, Chef, The Mansion on Turtle Creek, Dallas, TX
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Maple Cinnamon Butter
 Categories: Spreads, Toppings
      Yield: 6 servings
 
      1 lb Unsalted Butter, softened         1/4 ts Cinnamon
      2 tb Maple Syrup                       1/8 ts Salt
      2    Drops Vanilla                  
 
  Combine all ingredients, mixing thoroughly. pack into crock or pottery
  dish.
  
  Refrigerate. Garnish with cinnamon stick when serving.
  
  SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Maple Nut Butter
 Categories: Spreads, Toppings
      Yield: 1 servings
 
    1/4 c  To 1/3 c Hazelnuts, walnuts,      1/4 c  Maple syrup
           -or pecans 1/2 C Butter           1/4 c  Noninstant powdered milk
    1/4 c  Oil                            
 
  MAPLE NUT BUTTER
  
  Roast nuts.  Chop fine.  Process butter, syrup, oil, and milk until smooth.
  Add nuts and pulse.  Store refrigerated.
  
  Makes 1 1/3 C.
  
  (Make honey-peanut with 3 Tbsp. honey and no maple syrup)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Maraschino Cherries
 Categories: Pickles
      Yield: 6 servings
 
  4 1/2 lb Pitted red cherries                      Juice of 1 lemon
  4 1/2 lb White sugar                         1 oz Almond extract
      3 c  Water                               1 oz Red coloring

-----------------------------------BRINE-----------------------------------
      2 qt Water                               1 ts Alum
      2 tb Salt                           
 
  Soak pitted cherries overnight in heated brine.  The next morning, drain
  cherries.  Rinse in cold water.  Combine cherries, water, sugar, lemon
  juice, and red coloring. Heat to boiling point. Let stand 24 hours. Again
  boil juices, pour over cherries and let stand 24 hours. Bring to boil
  again. Add almond extract and cherries. Pack in hot sterilized jars and
  seal. **Water Bath Time from The Ball Blue Book- pints 20 min, quarts 25
  min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Marmalade
 Categories: Toppings, Preserve
      Yield: 1 servings
 
      3    Whole Oranges, Seeded, Chop         1    Water Equal To Whole Fruit
      3    Whole Lemons, Seeded, Chop          1    Sugar Equal To Cooked Fruit
 
  Measure chopped fruit and place in heavy saucepan.  Measure equal amounts
  of water and pour into saucepan. Bring to boil. Lower heat and simmer for 5
  minutes. Remove from heat, cover, and let stand in a cool place for 24
  hours.  Again bring to a boil and cook over high heat for 10 minutes.
  Remove from heat, cover, and let stand in a cool place for another 24
  hours.  Measure out fruit mixture.  Add equal amount of sugar. Again bring
  to a boil over medium heat.  Cook, stirring constantly, for another 15
  minutes, or until mixture begins to gel. Remove from heat and immediately
  pour into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mary Alice's Pepper Jelly
 Categories: Toppings, Spices/etc., Preserve
      Yield: 6 servings
 
    1/2 c  Chopped hot peppers               1/2 c  Vinegar
  1 1/2 c  Chopped green peppers          
 
  Blend.  Strain.  Add vinegar to make 3 cups.  Bring to boil.
  
  Add: 1 package Sure-Jell.  Add 5 cups sugar, all at the same time.
  
  Bring to a boil and stir constantly until it won't quit boiling. (Mary
  Alice says that when you start stirring, it will quit boiling-- Keep
  stirring until it keeps boiling.)
  
  Add a few drops of food coloring--red or green.  Skim, Pour into jars, cool
  and seal with wax.  Serve with cheese and crackers as an appetizer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Meat Marinade (John Schmitt)
 Categories: Condiment, Marinade
      Yield: 6 servings
 
  1 1/2 c  Oil                             1 1/2 ts Parsley
    3/4 c  Soy sauce                           1 tb Pepper
    1/4 c  Wostershire sauce                 1/2 c  Wine vinegar
      2 tb Dry mustard                         1    Clove garlic, crushed
  2 1/2 ts Salt                              1/3 c  Lemon juice
 
  Meat Marinade (John Schmitt)
  
  No written directions, verbal = mix, spread on meat, let sit until ready.
  Cook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Melon Peach Conserve
 Categories: Toppings
      Yield: 6 servings
 
      6 c  Diced, peeled peaches               2 tb Syrup from preserved ginger
      2 c  Diced cantaloupe                  1/4 c  Chopped, preserved ginger
      6 c  Sugar                             1/4 c  Chopped pecans
    1/4 c  Lemon juice                    
 
  Chunky fruit preserves enlived a plate of cheese and crackers.  Or try them
  with roast pork.
  
  In a large kettle, place peaches and cantaloupe.  Simmer 30
  minutes,stirring gently to prevent sticking. Add sugar, lemon juice and
  syrup and boil rapidly until mixture thickens; stir to prevent sticking.
  Stir in ginger and pecans and pour into hot sterilized jars. Seal with 2
  layers of paraffin.  Cool, cover and store in cool, dry, dark place. Fills
  about 10 small jars.
  
  Origin: Canadian Gardening Magazine, June/July 1993 Shared by: Sharon
  Stevens.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Microwave Strawberry Jam
 Categories: Spreads, Toppings, Microwave
      Yield: 6 servings
 
      1 c  Crushed strawberries              3/4 c  Sugar
      2 ts Lemon juice                       1/4 ts Butter
 
  1.   Stir together strawberries, lemon juice, sugar and butter in an 8-cup
  microwave-safe measuring cup.
  
  2.   Microwave on 100 percent power for 4 minutes, then stir and continue
  to microwave at 100 percent power for 4 minutes. Pour into covered
  container, cool and refrigerate.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Microwave Grape Jelly
 Categories: Toppings
      Yield: 6 servings
 
  1 1/2 c  (360mL) grape juice                 1 tb (15mL) powdered pectin
      2 ts (10mL) lemon juice              1 3/4 c  (420mL) sugar
 
  Combine grape juice, lemon juice and pectin in a three-quart microwave-safe
  bowl.  Cover with plastic wrap or waxed paper and bring to a boil in the
  microwave oven on high setting (about 5 minutes).  Remove from oven and add
  sugar.  Stir until sugar dissolves, then return to oven.  Bring mixture to
  a boil on high setting (about 4 minutes).  Remove from the oven and stir.
  Return the uncovered mixture to the oven and cook until jelly sheets from a
  spoon (about 1 minute). Skim foam: pour into sterilized jars.  Adjust caps.
  Yield: about 2 half-pints (480 mL).
  
  From: The Ball Blue Book Shared By: Pat Stockett
  
  The jelly will only be as good as the juice you use is.  Jelly must be
  boiling hot to achieve a seal when using vacuum lids and metal screw bands.
  Pour jelly into jar, holding ladle or kettle close to the top of the jar.
  This prevents air bubbles from forming.  Quickly fill jar to within 1/8
  inch (3mm) of the top.  Wipe top and threads with a clean, damp cloth.  Put
  hot lid on with sealing compound next to jar.  Screw band on evenly and
  tightly.  Invert jar for a few seconds so hot jelly can destroy any mold or
  yeast which may have settled on the lid.  Cool, test for seal, remove bands
  and store.
  
  Or:
  
  Jelly glasses are filled in a manner similar to jars, except a 1/2 inch
  head space (13mm) is left at the top.  Then the jelly is immediately
  covered with a 1/8 inch (3mm) layer of melted, but not smoking paraffin.  A
  single, thin layer of paraffin holds a seal better than a thick layer.  To
  insure a good seal, paraffin must touch all sides of the glass.  Prick any
  air bubbles that appear on the paraffin.  Bubbles cause holes to appear as
  the paraffin hardens, and an imperfect seal may result.  Allow glasses to
  stand until paraffin hardens and then cover with metal lids.  Store in a
  cool, dark, dry place.  Make only one batch at a time.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Microwave Pumpkin Butter
 Categories: Microwave, Spreads
      Yield: 1 servings
 
      1 c  Canned or fresh pumpkin             2 tb Honey
           -puree                              1 ts Grated lemon zest
    1/2 c  Applesauce                        1/4 ts Pumpkin pie spice
 
  Info:  posted by Perry Lowell, April 1993 from Good Food magazine, October
  1988
  
  Great on toast or waffles!
  
  This recipe gets 30% or less of its calories from fat. This is a low sodium
  recipe.
  
  Makes 1-1/2 cups.
  
  Stir all ingredients together in 4-cup glass measure.  Cover with plastic
  wrap, leaving one corner open for vent.  Microcook on HIGH power until
  thick, 3-5 minutes.  Let cool to room temperature, then store covered in
  refrigerator.
  
  Nutrition Information per Tablespoon:     11     calories 0 g protein 3 g
  carbohydrates 0 g fat (0% of calories) 1 mg sodium 0 mg cholesterol
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Microwave Apricot-Strawberry Compote
 Categories: Toppings
      Yield: 1 servings
 
    1/4 c  Dry white wine                      6    Dried apricots, cut into
    1/4 c  Cranberry juice                          -thin strips
      1    Strip (2x1/2-inch) lemon          1/8 ts Vanilla extract
           -zest, plus additional              2 c  Fresh strawberries, hulled,
           -strips for garnish                      -quartered
      1 ts Minced crystallized ginger     
 
  Info:  posted by Perry Lowell, April 1993 from Good Food magazine, October
  1988
  
  This recipe gets 30% or less of its calories from fat. This is a low sodium
  recipe.
  
  Makes 1 serving.
  
  1.  Combine wine, cranberry juice, 1 strip zest, and ginger in small
  microwave-safe bowl.  Microcook uncovered on HIGH power for 2 minutes. Add
  apricots;  microcook 1 minute.  Stir in vanilla.  Let cool to room
  temperature, then refrigerate until cold, at least one hour.
  
  2.  Just before serving, remove lemon zest and stir in strawberries. Serve
  cold garnished with fresh lemon zest strips.
  
  Nutrition Information per Tablespoon:   287     calories 4 g protein 66 g
  carbohydrates 1 g fat (2% of calories) 17 mg sodium 0 mg cholesterol
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Microwave Red Hot Apple Jelly
 Categories: Toppings
      Yield: 6 servings
 
      4 c  Bottled apple juice                 4 c  Sugar
      1 pk Powdered pectin                   1/4 c  Red hot cinnamon candies
 
  Combine apple juice and pectin in a 3 quart, microwave-safe bowl.  Cover
  with plastic wrap or waxed paper and bring to a boil in the microwave oven
  on high setting (about 12 to 14 minutes).  Stir twice.  Remove from oven;
  add sugar and cinnamon candies, stirring well.  Return to microwave: cook
  until mixture returns to a rolling boil, about 10 to 12 minutes, stirring
  occasionally.  Boil hard 1 minute.  Remove from oven. Skim foam if
  necessary.  Pour hot into hot, sterilized jars, leaving 1/4 inch head
  space.  Adjust caps.  Process 5 minutes in boiling water bath. Do not
  attempt to process in microwave oven.  Yield: 6 half pints.
  
  From: Ball Blue Book Shared By: Pat Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Microwave Cherry Preserves
 Categories: Toppings, Preserve
      Yield: 6 servings
 
      3 c  Pitted red cherries                 3 c  Sugar
      1 c  Water                             1/4 c  Powdered pectin
      2 ts Lemon juice                       1/2 ts Almond extract
 
  Combine cherries, water, lemon juice and pectin in a 3-quart, microwave
  safe bowl.  Cover with plastic wrap or waxed paper and bring to a boil in
  the microwave oven on high setting (about 8 minutes).  Remove from the oven
  and stir in remaining ingredients.  Cover; place in the microwave oven; and
  return to a boil on high setting (about 6 minutes). Stir and return to
  microwave, uncovered.  Cook 3 minutes.  Stir and return to microwave oven,
  uncovered.  Cook 3 minutes or until preserves sheet from spoon. Remove from
  oven; skim foam if necessary.  Pour hot into hot jars, leaving 1/4 inch
  head space.  Adjust caps.  Process 10 minutes in boiling water bath. Do not
  attempt to process in microwave oven. Yield: about 3 half pints.
  
  From: Ball Blue Book Shared By: Pat Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Microwave Jam
 Categories: Condiment
      Yield: 6 servings
 
    1/4 ts Ground cinnamon.               
 
  To make Microwave Jam:
  
  Only a small amount of fruit necessary and NO pectin.  And the jam cooks up
  so fast you can even serve it warm 20 minutes after you start.  Color and
  flavor are lovely, too.  Store in  the refrigerator for up to three
  months---OR IT CAN BE FROZEN. (which is what we do!)
  
  Prepare specific fruit as directed below.  Place in a 3-quart casserole.
  Add specific amount of sugar, butter, lemon juice and flavoring.  Cook,
  UNCOVERED, on high about 15 minutes, boiling.  Boil ONLY 2 minutes.  Test
  again.
  
  STRAWBERRY JAM: Crush about 3 1/2 cups of whole berries to make 2 cups.
  Add: 1 1/2 cups sugar, 1/2 teaspoon butter, 1 1/2 tablespoons lemon juice.
  Cook as above.
  
  RASPBERRY JAM: 3 cups berries to make 2 cups fruit.  Add 1 1/2 sugar, 1/2
  t. butter, 1 T. lemon juice.
  
  BLUEBERRY JAM: SLIGHTLY crush about 3 cups berries to make 2 cups. 1 12/ C.
  sugar, 1/2 t. butter: 1/4 c. lemon juice, 1/2 t. grated lemon peel and
  
  SWEET CHERRY JAM: Remove pits from 1 lb. of fruit. Cut in quarters to make
  2 cukups.  Add 1 1/2 C. sugar, 1/2 t. butter, 1/4 C. lemon juice, 1/2 t.
  grated lemon peel, a 2-inch  cinnamon stick after cooking.
  
  PLUM JAM: Remoe pits and chop about 1 lb. plums to make 2 cups. Add 1 1/2
  cups sugar, 1/2 t. butter, 1 T. lemon juice.
  
  All these are to be cooked as above.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Million Dollar Pickles
 Categories: Pickles, Vegetables
      Yield: 1 servings
 
      3    Small sliced pickling               2 ts Mustard seed
           -cucumbers                          1 ts Celery seed
      1    Sliced onions                       6 c  White sugar
      3    Green peppers, julienne cut     3 1/2 c  White vinegar
      2    Red peppers, julienne cut         1/3 c  Pickling salt
      2 ts Tumeric                        
 
  Layer vegetables with salt, and leave 8 hours or overnight. Drain well.
  Place in a preserving kettle and add spices and vinegar.  Bring to a boil.
  Lift vegetables from syrup with a slotted spoon, and pack into 1 pint
  preserving jars.  Ladle syrup over top, leaving 1/8 inch head space, seal.
  Process in boiling water bath 15 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mint Chutney
 Categories: Relishes
      Yield: 6 servings
 
      1 lb Ripe tomatoes                       1 lb Tart apples
      2 c  Sugar                               3 lg Sweet peppers
     12 sm Onions                            1/2 c  Chopped mint leaves
  1 1/3 c  Seeded raisins                      3 c  Vinegar
      2 ts Dry mustard                         1 ts Salt
 
  Scald and peel tomatoes.  Chop vegetables and fruit.  Add mint. Scald and
  cool vinegar.  Add mustard, salt, and sugar.  Combine with chopped
  ingredients.  Mix until well blended.  Let stand 10 days, stirring
  occasionally. The Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mint Jelly
 Categories: Toppings, Preserve
      Yield: 6 servings
 
    1/2 c  Vinegar                         3 1/2 c  Sugar
           Green coloring                    1/2 c  Mint leaves
      1 c  Water                             1/2 c  Commercial pectin (boxed)
 
  Combine vinegar, water, mint leaves, and enough coloring to give tint
  desired. Add sugar, stir, and bring to a boil.  Add pectin at once,
  stirring constantly, and bring again to a full boil for 1/2 minute.  Strain
  off mint leaves and pour into glasses.
  
  **When cold, cover with paraffin.  Approximate yield: 6 (6 oz.) glasses. My
  note:  The newer directions call for the jelly to be sealed while scalding
  hot.  I've also put lids on and put it in the freezer.  If you have trouble
  with thickening use more pectin.
  
  From: America's Cook Book Shared By: Pat Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mint Julep Syrup
 Categories: Condiment
      Yield: 6 servings
 
      1 lb Sugar granulated                8 1/2 oz Lemonade concentrate
      6 c  Soda water                        3/4 c  Creme de Menthe topping
  1 1/4 oz Pure lime juice concentrate    
 
  Combine sugar and water in a 3-quart sauce pan.  Stir until sugar is
  dissolved. Stir in lime and lemonade concentrate. Add Creme de Menthe
  topping and mix well.  Stir well and bring to just below the boiling point
  [210 degrees F].  DO NOT BOIL.  Remove from heat and chill.  Add at ratio
  of 1 part syrup to 5 parts chilled water.
  
  Yield:  2 quarts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Minted Apple Butter
 Categories: Preserve
      Yield: 1 servings
 
      4    Apples, cored, peeled               1 tb Dry mint (3 tb chopped fresh
    1/2 c  Water                               1 ts Ascorbic acid color keeper
 
  Serve with ham, lamb, gingerbread, muffins, pancakes.
  
  My note: Original directions called for apples to be chopped and cooked
  with cores and peels. After discarding what looked like a lot of applesauce
  stuck to the peel and picking bits of seeds out of my teeth, I would
  suggest cooking the peels and cores separately to get some apple juice.
  
  Cook apples with water, mint and color keeper (sold with canning supplies)
  in a saucepan.  Bring to a boil, simmer about 15 min. until apples are
  tender.  Mash.  Continue to simmer about 10 min until thick.  Press through
  a sieve or use a blender if you have already separated the peel and cores.
  
  Ladle into hot clean jars leaving 1 cm headspace.  Wipe jar rims.  Process
  10 min in boiling water bath.  Store in a cool, dark, dry place.
  
  Makes about 1-2/3 cups Each serving 1 tbsp, 1 ++ extra 3 g carbohydrate, 12
  calories
  
  Source:  Choice Cooking, Canadian Diabetes Association c. 1986 Shared by
  Elizabeth Rodier 6/93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mock Raspberry Jam
 Categories: Condiment
      Yield: 6 servings
 
      5 c  Green tomatoes                      6 oz Raspberry jello (2 pkgs)
      4 c  Sugar                          
 
  In blender or processor, process green tomatoes; add sugar. Boil 20
  minutes. Skim. Add jello, stir.  Pour into sterilized jars. It must be kept
  in the refrigerator!  Can also be frozen.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mock Strawberry or Raspberry Jam
 Categories: Toppings, Preserve
      Yield: 6 servings
 
      6 c  Mashed figs                         9 oz Strawberry or raspberry
      6 c  Sugar                                    -Jello
      1 c  Water                          
 
  Boil hard for 3 minutes.  Put in hot, clean jelly jars and seal.  Let set 6
  weeks and enjoy.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mom's Marinated Mushrooms
 Categories: Pickles, Condiment
      Yield: 4 servings
 
      8 oz Sliced Fresh Mushrooms              2 tb Salt (Optional)
    1/2 c  Vegetable Oil                       4 oz Sliced Ripe Olives
      1 tb Sugar                               1 sm Sliced Onion
      1    Clove Garlic, Minced                1 ds Pepper
    2/3 c  Tarragon Vinegar               
 
  Mix all ingredients and refrigerate until time to serve.  From: Syd's
  Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Moselem Springs Apple Butter (Lotwaerick)
 Categories: Penndutch
      Yield: 1 servings
 
      4 qt Apple                               1 ts Cinnamon
      2 qt Water                               1 ts Allspice
  1 1/2 qt Cider                               1 ts Cloves
  1 1/2 lb Sugar                          
 
  Wash and slice the apples into small bits. Cover with the water and boil
  until soft. Press through a sieve to remove skins and seeds. Bring cider to
  a boil and then add apple pulp and sugar and cook until it thickens,
  constantly stirring to prevent scorching. Add spices and cook until it is
  thick enough for spreading. Pour into sterilized jars and seal. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mrs. Johnson's Peach Preserves
 Categories: Toppings, Preserve
      Yield: 3 servings
 
      4 c  Sugar                               6 lb (around 24) ripe peaches,
      1 c  Water                                    -peeled and sliced
      1 tb Lemon extract                  
 
  1.  In a large saucepan, dissolve sugar in water over medium- high heat and
  bring to a boil;  cook for about 5 minutes, or until syrup is clear. Skim
  off any froth.
  
  2.  Add vanilla and lemon extract, stir in peaches, and return to a boil.
  Watch carefully to prevent from boiling over.
  
  3.  Boil for 5 minutes.  Remove from heat and skim off any froth.
  
  4.  Fill hot, sterilized jars (quart-size screw-top Mason jars) and adjust
  caps; a suction seal will form with cooling. Store in a cool, dark place.
  Serve with hot biscuits, or warm over vanilla or Texas peach ice cream.
  
  Makes 3 quarts.
  
  From:  THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef Henry
  Haller with Virginia Aronson, Random House, New York. 1987. ISBN
  0-394-55657-7. Posted by: Karin Brewer, Cooking Echo, 9/92
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mustard Fruit Chutney
 Categories: Toppings
      Yield: 32 servings
 
      1 tb Water                             1/3 c  Raisins,dark seedless
      2 ts Mustard powder                      1    Onion,small,finely chopped
    1/2 c  Sugar                               1    Garlic clove,finely chopped
    1/2 c  Cider vinegar                     1/2 ts Ginger,ground
      2    Pears,peeled,cored,diced          1/4 ts Red pepper flakes,crushed
      1    Mango,peeled,seeded,diced         1/4 ts Salt
 
  1. Stir water into mustard in small cup.
  2. Combine the sugar and vinegar in a medium-size saucepan. Bring to
  boiling, stirring to dissolve sugar. Boil gently 10 minutes.
  3. Add pears, mango, raisins, mustard mixture, onion, garlic, ginger,
  pepper flakes and salt. Boil gently, stirring occasionally, until most of
  the liquid evaporates and the fruit is tender, about 30 minutes. Cool
  completely. Refrigerate, covered, for up to 1 week. Serve cold.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mustard Pickles
 Categories: Penndutch, Pickles
      Yield: 1 servings
 
      2 qt Green Tomatoes                      3 qt Vinegar, White Wine
      2 qt Pickles, Small Sweet                1 c  Flour
      2 qt Onion, Small White              1 1/2 c  Sugar
      6    Bell Pepper, Green                1/4 lb Mustard, Dry
      2    Cauliflower                         1 oz Celery Seed
      1 c  Salt                              1/2 oz Turmeric
 
  Separate the cauliflower into flowerets, peel the onions and slice the
  peppers real fine, slice the tomatoes and combine all four ingredients.
  Cover with the salt and let stand over night. Drain, cover with boiling
  water and cook until vegetables are soft. Drain. Heat the vinegar and pour
  over the flour, sugar, mustard, celery seed and turmeric which have been
  mixed together. Mix thoroughly. Add the pickles to the cooked vegetables
  and pour over the liquid, cook about 10 minutes or until mixture thickens.
  Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book -
  Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mustard Sandwich Butter
 Categories: Spreads
      Yield: 1 servings
 
    1/4 lb Sweet Butter                        1 ts Dry Mustard
      1 ts Dijon Mustard                  
 
  Combine ingredients and mix until smooth.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mustard Seed and Papaya Chutney
 Categories: Relishes
      Yield: 1 servings
 
  1 1/2 c  White vinegar                       3    Ripe papayas; peeled, seeded
    1/2 c  Water                                    - and coarsely chopped
    1/4 c  Sugar                               1 tb Curry powder
      2 tb Mustard seeds                     1/2 md Red onion; finely diced
 
  COMBINE VINEGAR, WATER, sugar and mustard in 1-quart pan. Place over medium
  heat and bring to boil. Cook until liquid becomes syrupy. Add papayas and
  curry powder. Cook 2 minutes more, stirring constantly. Remove from heat
  and mix in onion. Pack mixture into jar and refrigerate 1 week before
  using.
  
  Makes 1 Quart
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Nectarine-Orange Marmalade
 Categories: Condiment
      Yield: 4 servings
 
      3 lb Of nectarines                   4 1/2 c  Of sugar (2 1/4 pounds)
      3    Medium-size oranges            
 
  Makes about 4 half-pints. Wash, blanch, peel and pit nectarines; wash the
  oranges.  Remove the peel from 1 1/2 of the oranges and discard it. Put the
  nectarines and the peeled and unpeeled oranges through a meat grinder.
  There should be about 4 1/2 cups.  Place the fruit in a preserving kettle,
  add 4 1/2 cups of sugar and bring slowly to a boil. Boil rapidly,
  uncovered, for about 30 minutes, stirring frequently. Skim off foam with a
  metal spoon.  Ladle into hot, sterilized jars and seal immediately.
  
  To seal:  Fill to within 1/2-inch head room, being sure to first wipe the
  rim and threads of the jars with a hot damp cloth to remove all particles
  of food, seeds or spices.  While contents are hot, cover with a 1/8-inch
  layer of paraffin.  When paraffin has set, add another layer of melted
  paraffin, tilting and rotating the jar to seal completely.
  
  Jams and Jellies - 1975
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: New Way Sour Cream
 Categories: Condiment
      Yield: 8 servings
 
      1 c  Low-fat cottage cheese              1 tb Skim milk
      2 tb Fresh lemon juice              
 
  Mix all ingredients in a food processor and whiz until smooth. Servings: 8
  
  ///\oo/\\\ From the hearth in Sandee's Kitchen...
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: No Cook Blueberry Strawberry Jam
 Categories: Toppings, Preserve
      Yield: 7 servings
 
      1 c  Strawberries, crushed               5 c  Sugar
      2 c  Blueberries, fresh or frozen        2 tb Lemon juice
           -crushed                            2 pk Certo Liquid (2 pouches)
 
  Certo July REcipe
  
  Measure prepared fruit into a large bowl.  Add sugar to fruit and mix well.
  Let stand for 10 minutes.  Stir in Certo Liquid Fruit Pectin and lemon
  juice.  Continue to stir for 3 minutes until most of the sugar is
  dissolved.  Pour into clean jars or plastic containers and cover tightly
  with lids.  Let stand at room temperature til set, up to 24 hours.  Store
  in freezer or up to 3 weeks in frig.  Makes 7 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: No Cook Peachy Orange Jam
 Categories: Toppings, Preserve
      Yield: 6 servings
 
      1    Orange                              5 c  Sugar
  2 1/2 c  Peaches, finely chopped           3/4 c  Water
    1/3 c  Maraschino cherries, chopped        1 pk Certo Fruit Pectin Crystals
      2 tb Lemon juice                    
 
  Certo Recipe Mailing for September 93
  
  Grate orange rind.  Section orange, remove membrane.  Dice sections and put
  into a large bowl with rind.  Add peaches, cherries, lemon juice and sugar.
  Mix well.  Let stand 10 minutes.
  
  Combine water and Certo in a small saucepan.  Boil for 1 minute, stirring
  constantly.
  
  Stir pectin into fruit mixture for 3 minutes until most of sugar is
  dissolved.
  
  Pour into clean jars or plastic containers.  Cover tightly with lids and
  let stand at room temperature til set. (may take 24 hours)
  
  Store in freezer or for 3 weeks in frig.  Makes 6 1/2 cups
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: No Cook Strawberry Kiwi Jam
 Categories: Preserve
      Yield: 6 servings
 
  2 3/4 c  Crushed strawberries            3 1/4 c  Sugar
  1 1/4 c  Peeled, chopped kiwi fruit          1    Box fruit pectin crystals
 
  Measure prepared fruits into a large bowl.  Measure sugar and set aside.
  Combine Pectin crystals with 1/4 cup of the measured sugar.  Gradually add
  to fruit, stirring well. Let stand for 30 minutes, stirring occasionally.
  Stir in remaining sugar and continue to stir for 3 minutes until most of
  the sugar is dissolved. Pour into clean jars or plastic containers. Cover
  with tight lids and let stand at room temperature until set (may take up to
  24 hours) Store in freezer or for 3 weeks in refrigerator. Makes 6 cups.
  
  Origin: Reader's Digest, Canadian Edition, June 1993. Shared by: Sharon
  Stevens
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: No-Cook Apple Raspberry Jam
 Categories: Toppings, Preserve
      Yield: 4 servings
 
      3 c  Fully ripe raspberries              4 c  Sugar
    1/2 c  Finely ground peeled and            2 tb Fresh lemon juice
           -cored apples                       1    Pouch liquid fruit pectin
 
  Thoroughly crush the berries, using a potato masher, sieve half of the pulp
  to remove some of the seeds, if desired; measure 1-1/2 cups of prepared
  berries; pour into a large bowl.  Add apples.  Add sugar to bowl; mix well;
  let stand 10 minutes.  Add lemon juice and liquid fruit pectin to bowl;
  stir for 3 mintes. ( A few sugar crystals will remain) Ladle jam into clean
  containers, leaving 1/4 inch headspace; cover with tight fitting lids; let
  stand at room temperature until set ( may take up to 24 hours)  store in
  freezer.  Jam can be stored in the refrigerator if used within 3 weeks.
  Makes 4-1/2 cups.
  
  Origin:  Appeal (quarterly publication for Overwaitea Foods.) Shared by:
  Sharon Stevens.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: No-Cook Georgia Peachberry Jam
 Categories: Toppings, Preserve
      Yield: 4 servings
 
      1 c  Raspberries, crushed            3 3/4 c  Sugar
      1 c  Peaches, peeled & finely            2 tb Lemon juice
           -chopped                            1    Certo liquid pouch
 
  This is a recipe from Certo for August 93
  
  Measure prepared fruits into a large bowl.
  
  Add sugar to fruit and mix well.  Let stand 10 minutes.
  
  Stir in Certo liquid Fruit Pectin and lemon juice.  Continue to stir for 3
  minutes until most of the sugar is dissolved.
  
  Pour into clean jars or plastic containers.  Cover tightly with lids and
  let stand at room temperature until set (may take 24 hours)
  
  Store in freezer or for 3 weeks in frig.
  
  Makes 4 1/2 cups
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: No-Cook Light Bananaberry Jam
 Categories: Preserve
      Yield: 6 servings
 
      3 c  Crushed strawberries                1    Box CERTO light fruit pectin
      1 c  Mashed banana                            -crystals
      3 c  Sugar                          
 
  Measure fruits into a large bowl.  Measure sugar and set aside.  Combine
  CERTO fruit pectin crystals with 1/4 cup of the measured sugar. Gradually
  add to fruit, stirring well.  Let stand for 30 minutes,stirring
  occasionally. Gradually stir in remaining sugar and continue stirring for 3
  minutes until most of the sugar is dissolved.  Pour into clean jars or
  plastic containers. Cover tightly with lids.  let stand at room temperature
  until set (may take up to 24 hours).  Store in freezer or up to 3 weeks in
  fridge. Makes 6 cups.
  
  Origin:  June Readers' Digest (Canadian) Shared by: Sharon Stevens. 5/92
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: No-Cook Peach Jam
 Categories: Condiment, Preserve
      Yield: 3 servings
 
      1 lb Peaches: Peeled, Pitted And         3 oz Liquid Fruit Pectin; 1 Pouch
           -Mashed, 2 Cups                     2 tb Lemon Juice
      2 c  Sugar                          
 
  Stir the mashed peaches and sugar together in a large bowl, blending well,
  and let stand 10 minutes, stirring occasionally.  Add the liquid fruit
  pectin and lemon juice.  Stir, constantly, for 3 minutes.  Spoon into jars
  prepared for freezer jams.
  
  YIELD:
  
  3  Eight Ounce Jars
  
  Each Tablespoon Contains:
  
  Calories:  36  Protein: 0 Grams  Cholesterol: 0 Milligrams  Fat:  0 Grams
  Carbohydrates: 9 Grams  Sodium: 1 Milligram
  
  NOTE:
  
  Again this is one jam that cannot be sealed with the cookbook directions
  and must be frozen.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: No-Cook Strawberry Jam
 Categories: Condiment, Preserve
      Yield: 3 servings
 
      1 pt Strawberries; (2 Cups)              2 tb Lemon Juice
           -Mashed                             3 dr Red Food Coloring; Up To
      2 c  Sugar                                    -4 Drops May Be Used
      3 oz Liquid Pectin; 1 Pouch         
 
  Stir the berries and sugar together in a large bowl, blending well, and let
  stand for 10 minutes, stirring occasionally.  Add the pectin, lemon juice
  and food coloring, blending well, and stir constantly for 3 minutes. Spoon
  the jam into the jars prepared for freezer jams.
  
  YIELD:
  
  3  Eight Ounce Jars
  
  Each Tablespoon Contains:
  
  Calories:  35  Protein: 0 Grams  Fat: 0 Grams  Cholesterol: 0 Milligrams
  Carbohydrates:  9 Grams  Sodium: 1 Milligram
  
  NOTE 1:
  
  This is a freezer jam and cannot be sealed with the cookbook directions.
  
  NOTE 2:
  
  This recipe can be adapted for use with both raspberries and blackberries.
  Use the same quantity of fruit.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: No-Cook Strawberry Freezer Jam
 Categories: Toppings, Preserve
      Yield: 6 servings
 
  1 3/4 qt Fully ripe strawberries             1 pk Sure-Jell Light Fruit Pectin
  1 3/4 c  Sugar                               1 c  Corn syrup
 
  1.   Hull and thoroughly crush strawberries, one layer at a time. Measure
  into a large bowl.  You should have 4 cup.
  
  2.   Measure sugar.  Combine fruit pectin with 1/4 cup of the sugar.
  Gradually add pectin mixture to fruit, stirring vigorously.
  
  3.   Set aside for 30 minutes, stirring occasionally.  Add corn syrup; mix
  well.  Gradually stir in remaining sugar until dissolved.  Ladle quickly
  into scalded containers.  Cover at once with tight lids.  Let stand
  overnight, then store in freezer.  Small amounts may be covered and stored
  in refrigerator up to 3 weeks.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Okra Pickles
 Categories: Pickles
      Yield: 6 servings
 
  3 1/2 lb Small okra pods                     3 c  Vinegar
      4    Cloves garlic                     1/3 c  Canning salt
      2 sm Hot peppers, cut in half            2 ts Dill seed
      3 c  Water                          
 
  Pack okra firmly into hot jars, leaving 1/4 inch head space.  Put a garlic
  clove and half a pepper in each jar.  Combine water, vinegar, salt and dill
  seed and bring to a boil.  Pour hot liquid over okra, leaving 1/4 inch head
  space.  Remove air bubbles.  Adjust caps.  Process 15 minutes in boiling
  water bath.  Yield: about 4 pints.
  
  Note:  When cutting hot peppers or seeding, use rubber gloves to prevent
  burning hands.
  
  From: The Ball Blue Book Shared By: Pat Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Old Fashioned Mustard
 Categories: Condiment
      Yield: 6 servings
 
    1/2 c  White Vinegar                     3/4 c  Brown Sugar
    1/3 c  Dry Mustard                         2    Eggs, beaten
    1/4 c  Water                          
 
  In a medium saucepan, mix together vinegar and mustard. Stir in remaining
  ingredients and bring to a slow boil while stirring constantly. Cook and
  stir until mustard thickens, about 10 minutes. Yield about 12 oz.
  
  NOTE: Homemade mustards must be stored in the refrigerator.
  
  SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Old Style Farm Marmalade
 Categories: Condiment, Preserve
      Yield: 6 servings
 
      3 c  To 4 c of chopped orange            8 c  Sugar
           -rind (took about 7 small           6 c  Chopped oranges (measured
           -oranges)                                -AFTER food processing)
     10 c  Water                               4 tb Lemon juice
 
  Bring water to a boil, add orange rind that has been chopped.  Boil for
  about 10 minutes.  Add the remaining chopped oranges, lemon juice, and
  sugar.  Bring to a boil, and then lower heat to a simmer.  Allow to simmer
  without lid for about 3 hours.  Stirring occasionally.  After the 3 hours,
  start to check to see if marmalade will set. ( put small amount on plate,
  allow to cool a bit, and then push it to see if it will 'wrinkle') Then
  increase the heat to bring it back up to full boil. Continue boiling until
  can get it to register abour 220 F on candy thermometer. Shut heat off,
  ladle into clean, HOT, sterile jars, seal and boiling water bath process
  them for about 10-20 minutes (10 minutes for pints, 20 minutes for quarts)
  Allow to cool, tighten down rings, and store.
  
  **This turned out GREAT!! 8-}  I was a bit worried that it wasn't going to
  be very thick, but once it cooled off I was amazed!  You can turn the jar
  sideways and the stuff doesn't even MOVE!!  8-}
  
  I will DEFINETELY keep my eyes open for oranges on sale from now on... 8-}
  
  Origin: Adaptation from about 4 different recipes Shared by: Sharon Stevens
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Onion Relish
 Categories: Relishes
      Yield: 6 servings
 
      1 lb Onions                              2 tb Red wine vinegar
      2 tb Unsalted butter                   1/2 ts Salt
      2 ts Sugar                             1/4 ts Pepper
 
  Cut onions into thin wedges. Heat butter in a large skillet over medium
  heat. Add onion, saute until browned, 10 to 15 minutes. Sprinkle with
  sugar. Stir in vinegar, salt, and pepper. Serve with cube steaks.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Orange Grapefruit Marmalade
 Categories: Condiment
      Yield: 6 servings
 
      1 lg Grapefruit                          1 lg Lemon
      1 lg Orange                              4 lb Sugar
 
  Peel grapefruit.  Cut 1/2 the peel in thin strips.  Discard remainder.
  Cover with boiling water.  Let stand 10 minutes. Drain. Cover with cold
  water.  Let stand 1/2 hour.  Add diced pulp of grapefruit, orange, and
  lemon.  Cover with cold water. Let stand 24 hours. Boil slowly 1 hour. Add
  sugar.  Stir until dissolved. Let stand 24 hours. Boil slowly until juice
  sheets from spoon. Mary Wright, Rockford, IL.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Orange Harvard Beets
 Categories: Condiment
      Yield: 1 servings
 
     14 oz Beets                               2 tb To 3 tb EQUAL, sugar
           Zest and juice of 1/2 orange             -substitute
      1 tb Cornstarch                     
 
  Drain liquid from beets into saucepan.  Stir in orange zest.  Bring to a
  boil. Simmer until reduced to 1/3 cup. Whisk cornstarch into orange juice
  and stir into beet juice; cook, stirring constantly until clear and
  thickened.  Add beets. Stir, over medium heat, until heated through and
  coated with sauce. Remove from heat; stir in Equal. Makes 1-1/3 cups.
  
  PER 1/3 CUP SERVING:  53 calories, 1.1 g protein, 0.1 g fat, 12.6
  carbohydrate.
  
  Origin: EQUAL 10 th Anniversary Recipe Book, Collector's Edition. Shared
  by: Sharon Stevens.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Orange Honey Mustard
 Categories: Toppings
      Yield: 48 servings
 
    1/2 c  Flour,all-purpose                 1/2 c  Water
    1/4 c  Sugar                             1/2 c  Honey
    1/4 c  Mustard powder                      2 c  Cider vinegar
      2 ts Turmeric,ground                     1    Grated rind of large orange
 
  1. Combine flour, sugar, mustard powder and turmeric in small bowl. Stir in
  water. Let stand for 2 hours.
  
  2. Combine mustard mixture, honey and vinegar in top of double boiler.
  Cook, whisking often, over boiling water until mixture just begins to
  thicken, about 3 minutes. Cook 2 minutes longer, whisking constantly, until
  slightly thickened. Stir grated orange rind into just-cooked mustard
  mixture (Mixture will thicken completely on standing.) turn into clean
  storage jar. Cover and refrigerate at least overnight or forup to 1 month.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Orange Jelly
 Categories: Toppings, Preserve
      Yield: 1 servings
 
    3/4 c  Lemon juice                              -peeling & all
  2 1/4 c  Water                                    Sugar
      6    Whole oranges, sliced,         
 
  Servings: 1
  
  Combine lemon juice and water.  Pour the lemon juice mixture over the
  orange slices.  Let stand overnight.  Boil until soft.  Press through jelly
  bag and strain.  To each 2 c of juice add 1 3/4 c sugar.  Boil rapidly to
  jelly stage (220 degrees).  To test, dip a spoon in the boiling jelly.  It
  should drop from the side of the spoon in two drops which run together and
  slide of in a sheet from the side of the spoon.  Remove from the heat at
  once.  Skim off any foam and pour into sterilized half-pint jars.  Fill to
  within 1/2 inch of top. Put on cap & screw band firmly tight.  Process in
  boiling water bath 5 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Orange Lemon Marmalade
 Categories: Condiment, Preserve
      Yield: 6 servings
 
  1 1/2 qt (1425 mL) water                          -(about 4 large)
      3 c  (720 mL) thinly sliced          3 1/2 c  (840 mL) thinly sliced lemon
           -orange peel (about 4 large)             -(about 4 large?)
  3 1/2 c  (840 mL) chopped orange pulp   
 
  Sugar, about 5-1/2 cups (1320 mL)
  
  Add water to fruit and simmer 5 minutes.  Cover and let stand 12 to 18
  hours in a cool place.  Cook rapidly until peel is tender, about 45
  minutes.  Measure fruit and liquid.  Add 1 cup (240 mL) sugar for each cup
  (240 mL) of fruit mixture.  Bring slowly to boiling, stirring until sugar
  dissolves.  Cook rapidly to jellying point, about 15 minutes.  As mixture
  thickens, stir frequently to prevent sticking.  Pour hot, into hot jars,
  leaving 1/4 inch head space.  Adjust caps.  Process 10 minutes in boiling
  water bath.  Yield: about 6 half pints (1440 mL)
  
  From: The Ball Blue Book Shared By: Pat Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Orange Marmalade
 Categories: Condiment, Preserve
      Yield: 6 servings
 
      4 md Sized (or 3 large) unpeeled              And sliced thin
           -oranges, halved                    4    Unpeeled lemons, sliced thin
 
  From: Arizona Cookbook
  
  granulated sugar
  
  Measure oranges and lemons together. Add 5 times as much cold water. During
  next 24 hours, boil hard for an hour. This will reduce the quantity
  one-half. Measure into 4-cup units. <Cooking in this quantity will produce
  better flavor.> If oranges are overly sweet, add 1 tbsp lemon juice for
  every cup of fruit. Bring to boiling point. Boil 8 minutes. Add 3/4 cup
  sugar for each cup of fruit.
  
  Boil first unit rapidly until it jells -- not more than 10 min. If a longer
  time seems to be necessary, boil the next unit for a longer time before the
  sugar is added. Pour into sterilized glasses and cover with paraffin when
  cold.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Orange or Lemon Jelly
 Categories: Condiment, Preserve
      Yield: 6 servings
 
  2 1/2 c  Orange juice                        6 c  Sugar
           OR 2 1/2  cups lemon juice          1    Bottle fruit pectin
 
  Grate orange or lemon rind.  Add juice and let stand 10 minutes. Press
  juice through a thin cloth.  Add sugar.  Mix thoroughly. Heat rapidly to
  boiling.  Add fruit pectin at once.  Stir constantly before and while
  boiling.  Heat to a full rolling boil. Boil hard 1/2 minutes. Remove from
  fire.  Skim. The Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Orange Sauterne Jelly
 Categories: Condiment, Toppings, Preserve
      Yield: 6 servings
 
  3 1/2 c  Fresh orange juice, strained        1    Box powdered light fruit
  1 1/2 c  Good quality sauterne                    -pectin
      1 ts Fresh lemon juice                   6    Sprigs fresh tarragon,
  3 1/4 c  Sugar                                    -optional
 
  Servings: makes 6 - 1/2 pint jars Notes:
  
  Sauterne may be replaced by other white wines in this sweet tart jelly. The
  flavor lends itself for use both as a spread on breads and as a meat glaze.
  It can also be reheated for use as a dessert sauce on ice cream, sliced
  oranges, or berries.
  
  Place orange juice, sauterne, and lemon juice in heavy saucepan. Mix
  together 3/4 cup sugar and the powdered light fruit pectin. Add to wine
  mixture. Cook over high heat, stirring constantly, until mixture comes to a
  hard boil. Stir in remaining sugar. Bring to a rolling boil, stirring
  constantly. Boil for 1 minute. Remove from heat and skim off foam with
  metal spoon. Immediately pour into hot sterilized jars, add optional sprigs
  of tarragon, if desired, and vacuum seal (hot water bath method, or can be
  refrigerated up to 6 weeks).
  
  Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8
  
  From: Sallie Austin
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Orange Yogurt Cheese Spread
 Categories: Spreads, Cheese/eggs
      Yield: 23 servings
 
    2/3 c  Yogurt cheese ***                   2 ts Orange juice
      2 tb Equal sugar substitute         
 
  Spread this on bagels, toast, pancakes, or digestives.  Thin it with a bit
  more orange juice and use as a fresh fruit dip.
  
  grated rind of 1 orange
  
  In small bowl, stir equal, orange juice and rind into yogurt cheese. Makes
  2/3 cup.
  
  PER TBSP: 19 calories, 1.9 g protein, 0.1 g fat, 2.7 carbohydrate.
  
  *** Yogurt Cheese:  Place plain, no fat yogurt in strainer or paper coffee
  filter over bowl.  Let sit for 12 hours or overnight.
  
  Origin: Equal's 10 th Anniversary Recipe Book, Collector's edition. Shared
  by: Sharon Stevens.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Orange, Lemon & Grapefruit Marmalade
 Categories: Toppings, Preserve
      Yield: 1 servings
 
      1    Grapefruit                               Water
      3    Oranges                                  Sugar
      3    Lemons                         
 
  Makes about 18 jelly glasses.
  
  Scrub, cut in halves, remove seeds and slice into very small pieces.
  
  Measure the fruit and juice and add 3 times the amount of water.  Soak for
  12 hours.  Simmer for about 20 minutes.  Let stand again for 12 hours.
  
  For every cup of fruit and juice add 3/4 cup sugar.  Cook ingredients in
  small quantities about 4-6 cups at a time until they form a jelly.  Check
  by the sheet test with a spoon or use a thermometer 8 degrees F above the
  boiling point of water for your altitude.
  
  Pour into prepared jars, seal and process. Source: Joy of Cooking 1974
  printing Shared by Elizabeth Rodier June 1993 (testing recipe with limes)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Orange-Cranberry Relish
 Categories: Relishes
      Yield: 6 servings
 
      2    Oranges, unpeeled               1 1/2 c  Brown sugar
      1 lb Fresh cranberries                 1/2 c  Chopped walnuts
 
  From: Arizona Cookbook
  
  Trim thin slice from both ends of oranges. Cut in half lengthwise. With a
  shallow "v" shaped cut, remove white center core. Cut into chunks and whirl
  in covered electric blender until smoothl. Add cranberries, blending until
  smooth (or put through food grinder). Stir in sugar and nuts. Chill.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Papaya Chutney
 Categories: Ethnic, Condiment
      Yield: 20 servings
 
      1 md Ripe papaya (about 1 pound)         1 tb Honey
    1/4 c  White vinegar                       2 ts Grated gingerroot or
    1/4 c  Lemon juice                       3/4 ts Ground ginger
      1 tb Chopped fresh cilantro            1/4 ts Chili powder
      1 tb Vegetable oil                     1/8 ts Ground cinnamon
 
  Pare papaya. Cut papaya in half and scoop out centers. Chop papaya finely.
  Heat all ingredients to boiling in 10-inch skillet; reduce heat. Cover and
  simmer 40 minutes, stirring occasionally. Serve warm or cold.  ABOUT 1-1/4
  CUPS SAUCE;  20 CALORIES PER TABLESPOONS.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Papaya Relish
 Categories: Relishes
      Yield: 6 servings
 
    1/4 c  Minced white onion                  1 tb Minced fresh ginger
  1 1/4 c  Diced ripe papaya                   2 tb Olive oil
    3/4 c  Diced red bell pepper               2 tb Lemon juice
    1/4 c  Chopped fresh cilantro         
 
  In a fine strainer, rinse white onion. Soak onion in ice water for 30
  minutes; drain. Mix with rest of relish ingredients.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Papaya-Tomatillo Relish
 Categories: Relishes
      Yield: 8 servings
 
      1 tb Salad oil                           1 sm Papaya cut 1/4 inch chunks
    1/2    Small onion, thinly sliced        1/3 c  Cider vinegar
    1/4 ts Ground cinnamon                   1/4 c  Packed brown sugar
    1/8 ts Cayenne pepper                    1/4 c  Dried currants
      1 lb Tomatillos, finely chopped     
 
  Sweet papayas and tart tomatillos combine in this unique fruit relish.
  Serve hot or cold with lamb, pork, hamburgers, stews, curries.
  
  Heat oil in a wide frying pan over medium heat.  Add onion, cinnamon and
  cayenne pepper.  Cook, stirring often, until onion is soft - about 7 min.
  
  Add tomatillos, papaya, vinegar, sugar and currants.  Bring to a boil over
  high heat; then boil uncovered stirring occasionally, until liquid has
  evaporated.  Pack into hot half-pint containers or into a refrigerator
  container.  Cover tightly.  Makes about 2 half-pints.
  
  Storage time up to 3 weeks in refrigerator.
  
  1/4 cup serving 81 calories 1 g protein, 16 g carbohydrates, 2 g total fat,
  3 mg sodium.
  
  Source:  Sunset Home Canning 3rd ed. 1993 Shared but not tested by
  Elizabeth Rodier Sept 93
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Parsley Jelly
 Categories: Toppings, Preserve
      Yield: 5 servings
 
      3 c  Prepared juice (2 large         4 1/2 c  Sugar
           -bunches of parsley and 3           1    Box SURE-JELL fruit pectin
           -cups                                    Few drops green food
           Boiling water)                           -coloring
      2 tb P lemon juice                  
 
  Wash and chop parsley.  Measure 4 cups into bowl.  Add boiling water, cover
  and let stand 15 minutes. Strain through several layers of ch eesecloth.
  Measure 3 cups into 6- to 8-quart suacepot.  Add lemon juice.
  
  Measure sugar and set aside.  Mix fruit pectin into ju ice in saucepot.
  Place over high heat and stir until mixture comes to a full boil.
  Immediately add all the sugar and stir.  Brin g to a full rolling boil and
  boil 1 minute. stirring constantly.  Remove from heat, skim off foam with a
  metal spoon and stir in  food coloring.  Ladle quickly into hot jars,
  filling within 1/8 inch of tops.  Wipe rims and threads.  Cover with
  two-piece lid s.  Screw bands tightly.  Invert jars for 5 minutes, then
  turn upright.  After 1 hour, check seals.*
  
  *Or follow water bath meth od recommended by USDA
  
  Makes 5 (1 cup) jars
  
  Note: This recipe tastes great with crackers and cream cheese or as an
  accompanime nt to meats.
  
  From Kraft General Foods
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Peach Butter
 Categories: Condiment
      Yield: 6 servings
 
      4 c  Sliced peaches                    1/2 c  Water
      2 c  Sugar                          
 
  Combine peaches and water.  Cover and cook until fruit is soft. Add sugar.
  Boil slowly, stirring constantly, until thick and clear. The Household
  Searchlight
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Peach Conserve
 Categories: Condiment
      Yield: 6 servings
 
      1 lb Peaches                           1/3    Lemon
  1 1/2 c  Sugar                          
 
  Peel peaches.  Remove pits.  Cut fruit in thin slices.  Add sugar, and
  lemon which has been thinly sliced.  Let stand 15 minutes. Simmer slowly,
  stirring constantly, until mixture is thick and fruit is clear. The
  Household Searchlight
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Peach Jam
 Categories: Condiment
      Yield: 6 servings
 
      4 c  Prepared fruit                  7 1/2 c  Sugar
      1    Bottle fruit pectin            
 
  Peel peaches.  Pit, and grind or crush.  If peaches lack flavor, add juice
  of 1 lemon.  Combine sugar and fruit.  Heat rapidly to full rolling boil.
  Stir constantly before and while boiling. Boil hard 1 minute. Remove from
  fire.  Stir in fruit pectin. Skim and stir alternately for 5 minutes to
  cool jam slightly and to prevent floating fruit. The Household Searchlight
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Peach Preserves
 Categories: Condiment, Preserve
      Yield: 6 servings
 
      2 lb Peaches                           1/2 c  Water
      3 c  Sugar                          
 
  Peel peaches.  Remove pits.  Cut each peach in 6 or 8 pieces. Combine sugar
  and water.  Boil 5 minutes.  Add fruit.  Boil slowly until fruit is clear
  and juice is thick. The Household Searchlight
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Peach Rhubarb Jam
 Categories: Spreads
      Yield: 6 servings
 
      2    Qt. Sliced or fresh rhubarb,        1 cn Peach pie filling (21 oz.)
           -1 inch pieces                      1 pk Orange flavored gelatin
      4 c  Sugar                          
 
  In a large bowl, combine rhubarb and sugar; allow to stand over night.
  Transfer to a large saucepan and bring to a boil.  Reduce heat and simmer
  for 10 minutes.  Meanwhile, dice peaches and add with filling to saucepan;
  return to boiling.  Remove from heat; add gelatin and stir until dissolved.
  Spoon into canning jars or freezer containers.  Cool completely.
  Refrigerate or freeze. Yield: About 7 half-pints
  
  SOURCE: *Darlene Desotel, Monona, IA, Country Woman Magazine Mar/Apr 93
  POSTED BY: Jim Bodle 6/93
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Peach Spread
 Categories: Condiment, Preserve
      Yield: 25 servings
 
      2 lb Peaches, about 8 medium             2 c  Water
      1 ts Ascorbic acid color keeper          7    Allspice berries
 
  Spread may be sweetened after cooking with aspartame or liquid artificial
  sweetener, if desired.  Authors liked the taste best without additional
  sweetener.
  
  Peel and pit peaches.  Place peelings and pits in a saucepan.  Cut up fruit
  into mixing bowl; stir in ascorbic acid color keeper; set aside.
  
  Add water and allspice berries to peelings in saucepan.  Bring to boil,
  reduce heat and cook about 25 min or until liquid is reduced to about 1/2
  cup.  Discard peel and pits.
  
  Stir in peaches.  Bring to a boil; reduce heat and cook over medium heat 35
  min, stirring and mashing occasionally.  Remove from heat, mash well or
  puree, if desired.
  
  Ladle into hot clean jars, leaving 1/2 inch headspace.  Wipe jar rims.
  Seal.  Process 10 min in a boiling water bath.  Store in a cool dark dry
  place.  Makes about 1 2/3 cups.
  
  May be stored in the refrigerator up to one month or in the freezer up to 3
  months without the boiling water process.
  
  Each serving 1 tbsp, 1 ++ Extra 3 g carbohydrate, 12 calories
  
  Source:  Choice Cooking, Canadian Diabetes Assoc. c. 1986 Shared but not
  tested by Elizabeth Rodier Aug 93
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pear Conserves
 Categories: Condiment
      Yield: 6 servings
 
      5 c  Pared, chopped pears                1    Orange
      2    Lemons                              2 c  Raisins
      5 c  Sugar                          
 
  Remove seeds from lemons and orange.  Grind pulp and rind using the coarse
  knife of food chopper.  Combine fruits and sugar. Cook slowly, stirring
  frequently, until thick. Mrs. Leroy Ellis, Clarksville, OH.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pear Cranberry Conserve
 Categories: Condiment
      Yield: 6 servings
 
      2 c  Dried pears                         2 c  Cranberries
      3 c  Water                               3 c  Sugar
 
  Remove cores from pears.  Wash and chop.  Combine pears, cranberries,
  water, and sugar.  Simmer until thick.  Stir frequently to prevent burning.
  The Household Searchlight
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pear Honey
 Categories: Condiment
      Yield: 6 servings
 
      6    Pears                               1    Orange
      2    Apples                          1 1/2 lb Sugar
 
  Pare apples and pears.  Remove seeds.  Peel orange.  Remove seeds. Grind
  pears, apples, and orange.  Add sugar and cook 20 minutes, stirring
  frequently.  Add grated orange rind.  Cook until thick. Elma Hinkle, Chilo,
  OH.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pear Relish
 Categories: Relishes
      Yield: 6 servings
 
      1    Peck pears                          1 lb Raisins
      2 lb Brown sugar                         2 c  Vinegar
      3    Onions, chopped                          Spices
 
  Pare and shop pears.  Combine with other ingredients, adding spices to
  taste.  Mix thoroughly.  Cook slowly, stirring frequently, until thick.
  Ruby C. Babcock, Battle Creek, MI.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pear-Plum Spread
 Categories: Condiment, Preserve
      Yield: 52 servings
 
      4 md Pears                               1 sm Piece fresh ginger, optional
      2 ts Ascorbic acid color keeper          1    Cinnamon stick 3"
      5    Red plums                         1/2 c  Water
      1 ts Whole cloves                        9 ts Artificial sugar = to sugar*
 
  * Recipe suggests 9 aspartame tablets crushed.  Liquid sweetener would
  require 2 1/4 tsp (my note).
  
  Peel and core pears; chop coarsely.  Place in a large saucepan and sprinkle
  with ascorbic acid color keeper.  Remove pits from plums and cut each plum
  into 8 pieces.  Stir plums into pears.
  
  Wrap plum pits, cloves and ginger, if desired, in a piece of cheesecloth
  and place under some of the fruit.  Add cinnamon stick and water.
  
  Cover, bring to a boil and simmer 15 to 20 min or until fruit is tender.
  Discard spice bag and cinnamon stick.  Puree fruit mixture in a blender or
  food processor or press through a sieve.
  
  Return to saucepan.  Simmer, uncovered 15 to 20 min or until mixture coats
  a metal spoon.
  
  Remove from heat.  Stir in sweetener.  Ladle into hot clean jars leaving
  1/2 inch headspace.  Wipe jar rims, seal.  Process 10 min in a boiling
  water bath.  Store in a cool, dark, dry place.
  
  Processing may be omitted if spreads are to be used within a short period
  of time.  Store in the fridge up to 1 month or freezer up to 3 months.
  
  Makes about 3 1/4 cups, each serving 1 tbsp 3 g carbohydrate, 12 calories,
  1 ++ extra
  
  Source:  Choice Cooking, Canadian Diabetes Association 1986 Shared but not
  tested by Elizabeth Rodier Aug 93
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pepper Jelly
 Categories: Toppings, Spices/etc., Hot, Preserve
      Yield: 6 servings
 
  3 1/2 c  Sugar                             1/2 c  Hot pepper slices
      1 c  Cider vinegar                       1    Packet (1/2 bottle) Certo
    3/4 c  Sweet pepper slices                      -liquid pectin
 
  Simmer sugar, vinegar and peppers very slowly for 10 minutes stirring to be
  sure all sugar is well dissolved. Turn off heat and let stand for 30
  minutes.  Bring to a boil and add Certo. Boil 1 minute. Cool and stir with
  non-metal spoon 5 minutes. Check that it comes of the spoon in a ribbon or
  sheet. If not, cook it a bit more. Pour into jars and seal, or pour into
  freezer containers and freeze (that's what I do).
  
  Note: the peppers are seeded and sliced 1/4 inch thick with a knife or on a
  mandoline, for a marmalade effect. I like to use red and yellow peppers for
  color, or all green. Mixing red and green isn't as pretty as you might
  think it would be, as it makes the jelly browner. I have substituted home
  made pectin, which seems to work fine, if it is the same consistency as the
  Certo. It just tends to be pinker. I make that by boiling apple skins and
  cores in as little water as possible, with a lid on, and then cooling it
  and pressing the juice out through a sieve and saving it in a bottle in the
  fridge till I have enough. How much is enough? About a cup of the home made
  pectin, as I recall. If the stuff doesn't jell right I save it in the
  fridge, then later add more pectin and more sugar and cook it until it
  sheets right.  --Helen Fleischer
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Peppy Dill Wedges
 Categories: Pickles
      Yield: 16 servings
 
      4 c  Cucumber wedges quartered 1"        1 c  Cider vinegar
      2    Cloves garlic, optional             1 c  Water
      2 tb Pickling salt                       1 tb Dill seed
      2 c  Ice cubes                         1/2 ts Crushed red pepper
 
  Cut large cucumber lengthwise in quarters, then in 1" long pieces.
  
  Combine cucumber, garlic, if desired, and salt in a glass bowl.  Cover with
  ice cubes.  Let stand in a cool place at least 6 hours or overnight. Drain
  well.
  
  Combine vinegar, water, dill seed and crushed red pepper in a saucepan.
  Bring to a boil.  Add drained cucumbers, return to boil.  Cover and cook 2
  min.  Remove garlic cloves.  Spoon into hot sterilized jars.  Wipe jar
  rims.  Seal.
  
  MY NOTE:  this recipe did not call for processing in a hot water bath so I
  made 1/2 batch and kept them in the fridge.  Similar recipe in Bernardin
  Guide to Home Preserving calls for processing 10 minutes at altitudes up to
  1000 ft.
  
  Makes about 4 cups, each serving 1/4 cup, 1++ extra 2 g carbohydrate, 8
  calories
  
  source: Choice Cooking 1986, Canadian Diabetes Association Shared and
  tested by Elizabeth Rodier Aug 93
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Persian Sugar-Pickled Garlic
 Categories: Garlic, Relishes
      Yield: 1 servings
 
      4    Heads garlic                        1 c  Sugar
      2 c  Red wine vinegar                    6    Whole cloves (the spice)
      2 c  Water                               2 tb Black peppercorns
 
  Separate garlic cloves, but do not peel.  Place all ingredients in a large
  heavy-bottom saucepan.  Bring to a boil; cook for 10 minutes, stirring from
  time to time.  Reduce heat to moderate and cook 5 minutes.  Cool to room
  temperature.  Transfer to a large glass or ceramic jar large enough to hold
  garlic and the liquid.  Tightly seal.  Refrigerate at least 1 month before
  serving.  The garlic improves with age for as long as 15 years.
  
  From: "Garlic" by Janet Hazen (Chronicle Books). Typed for you by Karen
  Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Picalilli
 Categories: Penndutch, Pickles
      Yield: 1 servings
 
      4    Green Tomatoes                      2 tb Allspice
    2/3 c  Salt                                2 tb Mustard, Dry
      1 c  Horseradish, Grated                 4 tb Pepper
      2 tb Cinnamon                                 Vinegar
      2 tb Cloves, Ground                      2 c  Brown Sugar
 
  Sprinkle the salt over the chopped tomatoes and let stand over night. In
  the morning, drain in colander. Add the horseradish, spices and sugar and
  enough vinegar to cover, bring to a boil and cook for 20 minutes. Pour into
  sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled Asparagus
 Categories: Pickles
      Yield: 4 servings
 
  1 1/2 qt Water                               7 lb Fresh asparagus
      1 qt White vinegar                            Garlic cloves (1 per quart)
      5 tb Plain salt (non-iodized)                 Hot chili peppers (1 per
      2 tb Pickling spice                           -quart)
 
  Bring to boil the water, vinegar, and salt.  Boil for 15 minutes. Remove
  all cloves from pickling spice or as many as possible. Wrap remaing spice
  in cheese cloth or tea holder and hang in vinegar mixture. Break off ends
  of asparagus and blanch for 1 to 1-1/2 minutes. Then plunge into ice water.
  Place in each jar 1 clove garlic and one hot chile pepper.  Pack asparagus
  in jars standing on end, then pour brine into jars, making sure it is very
  hot at time to insure a good seal on jars. Store in pantry to 2-1/2 to 3
  months before opening jars. Makes 4 quarts.
  
  Origin: A Taste of Oregon Shared by: Sharon Stevens.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled Beets with Cucumber and Onion
 Categories: Pickles, Vegetables
      Yield: 2 servings
 
      1 c  Pickled Beets                     3/4 c  Diced Seedless Cucumber
    1/4 c  Thin Sliced Red Onion               2 tb Chopped Fresh Dill
 
  Just before serving, combine all ingredients in a serving bowl. 77 calories
  per serving.  From Syd's Cookbook.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled Beets
 Categories: Relishes
      Yield: 1 servings
 
      2 c  Sliced cooked small beets **        2 ts Whole cloves
    1/2 c  White vinegar                     1/2 ts Cinnamon
    1/2 c  Water                             1/4 ts Salt
      1 tb Brown sugar                    
 
  ** Well-drained canned beets will work nearly as well.
  
  Place beets in sterilized jar.  Combine vinegar, water, brown sugar,
  cloves, cinnamon and salt in saucepan; bring to a boil.  Pour over sliced
  beets; cover tightly.  Refrigerate 8 hours or longer until beets are
  pickled.  Remove cloves after 3 days.  Store in refrigerator up to 2
  months.  Makes about 2 cups.
  
  Source:  Choice Cooking, Canadian Diabetes Association c. 1986
  
  Shared by Elizabeth Rodier 4/93
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled Blueberries
 Categories: Pickles
      Yield: 6 servings
 
  1 1/2 ts Mixed pickling spice                1    Cinnamon stick
  1 3/4 c  Sugar                               2 pt Blueberries, washed and
  1 1/2 c  Cider vinegar                            -picked over
    3/4 c  Water                          
 
  Tie pickling spice ia a double-thickness cheesecloth bag. Stir together
  spice bag, sugar, vinegar, water and cinnamon stick in a large nonaluminum
  saucepan. Simmer, uncovered, 20 minutes. Add blueberries; simmer 3 minutes
  or just until berries become softened. Pour mixture into a large bowl.
  Cover and refrigerate overnight. To serve, remove spice bag and cinnamon
  stick and use slotted spoon to serve. If not using immediately, spoon into
  sterilized canning jars. Refrigerate.
  
  From: The Family Circle Cookbook, 1992
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled Cabbage
 Categories: Pickles
      Yield: 6 servings
 
      1 lg Cabbage                           1/2 c  Salt
 
  "Cabbage is a frequent constituent of pickles, but this is the first time
  we have had it pickled alone.  This make a very sharp pickle - almost a
  condiment that might be used in place of horseradish. It is very good in an
  oyster cocktail sauce and may be used sparingly as a relish for meats."
  
  White wine vinegar Cloves, mace and allspice
  
  Slice or shred the cabbage very fine.  Put it into an earthen dish and
  sprinkle with the salt, mixing it in well.  Cover with another dish and let
  it stand for twenty-four hours.
  
  Drain the cabbage and take enough vinegar to cover it.  Add, for each pint,
  four whole cloves, two blades of mace and four whole allspice. Boil the
  vinegar for two minutes and pour over the cabbage.  Seal in pint jars. This
  amount makes about three pints.
  
  The directions for sealing are to "cover it close with a cloth.  Then tie
  it over with leather," but we find that the glass jar method is more
  satisfactory.             -Bossis
  
  From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled Carrots
 Categories: Pickles
      Yield: 6 servings
 
      2 c  Sugar                               1 tb Whole mixed spices
      2 c  Vinegar                                  Small carrots
      2 c  Water                                    Salt
 
  Scrape and wash carrots.  Boil until tender in water to which 1/2 teaspoon
  salt has been added per quart.  Pack in sterilized jars. Fill jars to
  within 1/4 inch of top with sirup made by boiling together vinegar, water,
  sugar, and spices. Mrs. Harry R. Baer, Meyersdale, PA.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled Cherries
 Categories: Pickles
      Yield: 8 servings
 
     10 c  Sweet black cherries, with          1 c  Cider vinegar
           - stems and pits                  1/2 c  Brown sugar, firmly packed
      2 c  Water                               2 tb Pickling salt
 
  Wash cherries and set out on paper towels to dry.  In heavy saucepan or
  preserving kettle, combine water, vinegar, sugar and salt.  Bring to a
  boil, stirring until sugar is dissolved. Pack cherries into hot, sterilized
  jars.  Ladle syrup over top, leaving 1/8 inch headspace. Seal immediately
  in 8oz jars and process 10 minutes in boiling water bath. Makes about 8
  cups... Source: Canadian Living
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled Crab-Apples
 Categories: Pickles
      Yield: 6 servings
 
           Text Only                      
 
  Select firm, well-ripened crab-apples.  Wash.  Do not pare or remove stems.
  Remove blossom ends.  Prick skins to prevent fruit bursting. Cook slowly,
  until tender, in a pickling sirup as for pickled peaches. The Household
  Searchlight
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled Eggs
 Categories: Cheese/eggs, Pickles
      Yield: 12 servings
 
     12    Eggs                                1    Bottle Texas Pete Peppers
      3    Parts Vinegar To                         - Makes Eggs Yellow
      1    Part Water                        1/4 c  Worcestershire Sauce
    1/4 c  Salt                                     - Make Eggs Brown
    1/4 c  Cayenne Pepper for Hot                   Dillweed to Taste
      1    Head Garlic                    
 
  Hard boil eggs and peel. Mix all desired ingredients in one gallon
  container.  Let eggs set for at least 2 days, the longer they set the
  stronger the flavor.  When the eggs get to the desired flavor, remove from
  mixture and place in a covered jar and cover with water.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled Eggs and Red Beets
 Categories: Penndutch, Pickles
      Yield: 1 servings
 
           Beets                                    Egg, hard boiled
    1/4 c  Brown sugar                       1/2 c  Vinegar
    1/2 c  Water, cold                         1    Cinnamon
      3    Cloves                         
 
  Boil young beets until tender. Skin and cover with liquid made by combining
  the brown sugar, vinegar, water, a small piece of cinnamon, and 3 or 4
  whole cloves.  Let beets stand in this mixture for several days. Remove and
  add whole hard boiled shelled eggs to the liquid and let pickle for 2 days
  before using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled Grapes
 Categories: Pickles
      Yield: 6 servings
 
           Text Only                      
 
  Select bunches of firm, ripe grapes.  Wash.  Do not remove stems. Pack in
  sterilized jars.  Care must be used to avoid crushing the grapes. Make a
  sirup, using 3 cups sugar to 2 cups vinegar. Boil mixture 5 minutes. Pour
  hot sirup over grapes.  Seal. These grapes, if stored in a dark place, will
  retain their color. They may be used for garnishing. The Household
  Searchlight
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled Herring
 Categories: Pickles, Fish/sea
      Yield: 10 servings
 
      6    Fillets salt herring                2 tb Sugar
      4 lg Onions, thinly sliced               1 tb Pickling spice
      1 c  White vinegar                       4    Bay leaves
    1/2 c  Water                          
 
  Wash the herring fillets well under running cold water.
  
  In a glass or crockery bowl, place the fillets.  Cover the fillets with
  cold water and refrigerate overnight (about 10 to 12 hours).
  
  Rinse the fillets again and place them in a glass or enameled casserole or
  baking pan.  Cover the herring with the sliced onions, making layers in
  necessary.
  
  Now make the marinade.  In a saucepan, combine the vinegar, water, sugar,
  pickling spice, and bay leaves.  Bring to a boil and reduce to a simmer.
  Cook for 3 to 5 minutes until the sugar is dissolved.  Cool slightly and
  pour over the herring fillets.  Cover and place in a cool spot or
  refrigerate and marinate for 2 to 3 days before serving.
  
  Remove the herring fillets from the marinade and slice into bite-size
  pieces.  Place the pieces in a serving bowl.  Remove the bay leaves from
  the marinade. Mix the marinade and onions with the herring pieces, and
  serve.  Makes 10 to 12 servings.
  
  ADVICE FROM MAMA:  While ny father used an old-fashioned enameled pan in
  which to soak and marinate the herring, I prefer to use those nice plastic
  containers that come in different shapes and sizes, each with its own lid.
  They're manufactured by Rubbermaid and sold in grocery stores and hardward
  stores.  Sometimes progress is great.
  
  Recipe:  Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty
  Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer
  with Maria Poluskin Robbins. Copyrighted 1990 Published by MacMillan
  Publishing Company.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled Hot Red Peppers
 Categories: Vegetables, Pickles, Hot
      Yield: 4 servings
 
      2 lb Small, fresh hot red peppers        1 lg Bay leaf; torn into quarters
      4    Garlic cloves; peeled               2 c  Distilled white vinegar
           -=OR=- More if you like             2 c  Water
      8    Whole allspice                      2 ts Salt
     24    Peppercorns                         4 tb Olive oil, or as needed
 
  RINSE AND DRAIN THE PEPPERS; trim stems to a stub. Pack the peppers into 4
  wide-mouthed pint canning jars, dividing them equally. As the peppers are
  packed, scatter among them a share of the seasonings:
  
  In each jar place: 1 clove garlic split; 2 whole allspice; 6 peppercorns;
  and a piece of bay leaf.
  
  Combine the vinegar, water and salt in a stainless-steel or enameled
  saucepan and heat the mixture to simmering. Pour the hot solution over the
  peppers, covering them completely and leaving 1 inch of head space. Remove
  any bubbles and add liquid if necessary to maintain head space. (If there
  should be insufficient solution to cover the peppers, make more in the same
  proportions; no harm will be done if a few moments are required to do
  this.) Add enough olive oil to each jar to cover the surface of the liquid,
  about 1 tablespoon. Seal the jars with new two-piece canning lids,
  according to manufacturer's directions and process for 15 minutes in a
  boiling water bath. Cool, label and store the jars. The peppers are good to
  eat after 2 weeks, but they will be better after at least a month's rest in
  the jar.
  
  Makes 4 Jars
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled Jalepenos
 Categories: Pickles, Mexican
      Yield: 6 servings
 
      1    Clove garlic                             Vinegar
      1    Sprig Mexican Oregano                    Jalapeno Peppers
 
  Sterilize pint or half pint canning jars.  Into each jar, place a clove of
  garlic (optional), and a sprig of Mexican oregano (also optional, but
  highly recommended).
  
  Pack the washed peppers into the jars.  For a hotter product, prick each
  pepper a couple of times with a fork (I don't know why, but it seems to
  work).
  
  Fill the jars with boiling vinegar to cover the peppers well.  Cap. My
  grandmother never processed these, just stuck them on the shelf for a
  couple of months to marinate.  On the rare occasions when I've made 'em, I
  keep the jars under refrigeration, just to be sure.
  
  Please note I am NOT a canning/preserving expert -- have done VERY little
  of this (got my fill of it as a kid).  I've only made these a couple of
  times as an adult, and they turned out fine, but surely there are more
  expert opinions out there....
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled Nastutium Seeds
 Categories: Condiment, Preserve
      Yield: 4 servings
 
      2 qt Nastutium seed pods                 2    Shallots sliced
           Salt                               60 g  Salt
           Tarragon leaves                    30 g  White peppercorns
           Grated horesradish                 15 g  Each of ground mace and
           Spiced vinegar:                          -grated nutmeg
      2 qt White wine vinegar             
 
  Method: cover nasturtium pods with salted water for three days, changing
  water daily. Drain and dry them.
  
  Put spiced vinegar ingredients in a saucepan. Boil hard for 10 mins then
  allow to cool. Put pods in a jar layered with a few tarragon leaves and
  plenty of horseradish. Strain cold vinegar over seeds and cover.
  
  This makes about 4 kg of pickled pods. enough to last a lifetime I should
  think!
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled Okra
 Categories: Pickles
      Yield: 6 servings
 
      1 qt White vinegar                     1/2 c  Uniodized salt
      1 c  Water                          
 
  fresh okra dill seed hot red peppers hot green peppers garlic cloves
  
  Place 1/2 t dill seed in bottom of each sterilized qt jar. Pack washed
  fresh okra as tightly as possible in each jar being careful not to bruise
  the okra. Add 1/2 t  dill seed, 1 hot green pepper, 1 hot red pepper and 1
  clove of garlic to each jar. Bring to boil the vinegar, water, and salt.
  Cover okra with hot mixture. Seal jars and allow to stand two weeks. Serve
  icy cold.
  
  Thats just the way it is written Michelle, hope it works for you!
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled Onion Rings
 Categories: Pickles
      Yield: 6 servings
 
      1 lg Red onion                         1/4 c  Sugar
    1/2 ts Salt                              1/2 c  White vinegar
 
  Peel the onion and cut it crosswise into very thin slices (about 1/8 inch).
  Toss the slices with the salt in a bowl and let them sit for 5 minutes.
  Stir the sugar and vinegar together in another bowl until the sugar
  dissolves. Remove the onion slices from their bowl and gently squeeze out
  the juices. Add the onions to the vinegar-sugar mixture and set aside for 2
  hours or longer. The onions will keep in a covered bowl for about a week.
  Drain before serving.
  
  From  "The Cooking of Singapore", by Chris Yeo and Joyce Jue, 1993, Harlow
  & Rattner.
  
  Posted by Stephen Ceideberg
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled Peppers
 Categories: Pickles
      Yield: 6 servings
 
      4 qt Long red, green or                1/4 c  Sugar
           -yellow peppers (Hungarian,         2 tb Prepared horseradish
           -Banana or other varieties          2    Cloves garlic
  1 1/2 c  Salt                               10 c  Vinegar
      4 qt Water                               2 c  Water
 
  Wear rubber gloves to prevent burning hands.  Cut two small slits in each
  pepper.  Dissolve salt in 4 quarts water.  Pour over peppers and let stand
  12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. Combine
  remaining ingredients; simmer 15 minutes.  Remove garlic.  Pack peppers
  into hot jars, leaving 1/4" (6mm) head space. Remove air bubbles. Adjust
  caps. Process half-pints and pints 10 minutes in boiling water bath. Yield:
  about  8 pints.
  
  From: Ball Blue Book Shared By: Pat Stockett
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled Peppers or Chilies
 Categories: Pickles, Chili
      Yield: 6 servings
 
  2 1/2 lb Red or green sweet peppers          1 qt Vinegar
           -or:                                1 qt Water
  2 1/2 lb Fresh hot chilies                   4 ts Salt
 
  olive oil (optional)
  
  Wash the peppers or chilies thoroughly.  Cut around the stem of each large
  pepper and pull out the stem with attached core and seeds. Leave the
  peppers whole of cut them into sections or strips, as desired. Hot chilies
  may be stemmed and seeded, of left whole with stems intact. Make two small
  slits in whole peppers or chilies.
  
  Mix the vinegar and water; heat to a simmer - 150 F to 160F. The vinegar
  should NOT be allowed to boil.  Add the salt
  
  Pack the peppers of chilies rather tightly into jars.  Pour the hot vinegar
  mixture over the peppers to within 1/2 inch of the jar rims. Or, if you
  wish to add olive oil, pour the vinegar to within 3/4 inch of the rim and
  pour oil to within 1/2 inch of the rims. The peppers or chilies will be
  coated with oil when they pass through the oil layer as you use them.
  
  Cover jars and process for 15 minutes in a boiling water bath.
  
  From The Time Life Good Cook Series - Preserving
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled Peppers or Chiles
 Categories: Condiment, Mexican, Preserve
      Yield: 6 servings
 
  2 1/2 lb Red or green sweet peppers          1    Guart water
           -or fresh hot chilies               4 ts Salt (to make 8 pints)
           (about 4 quarts)                         Olive oil (optional)
      1 qt Vinegar                        
 
  Wash the peppers or chilies thoroughly.  Cut around the stem of each large
  pepper and pull out the stem with attached core and seeds. Leave the
  peppers whole of cut them into sections or strips, as desired. Hot chilies
  may be stemmed and seeded, of left whole with stems intact. Make two small
  slits in whole peppers or chilies.
  
  Mix the vinegar and water; heat to a simmer - 150 F to 160F. The vinegar
  should NOT be allowed to boil.  Add the salt
  
  Pack the peppers of chilies rather tightly into jars.  Pour the hot vinegar
  mixture over the peppers to within 1/2 inch of the jar rims. Or, if you
  wish to add olive oil, pour the vinegar to within 3/4 inch of the rim and
  pour oil to within 1/2 inch of the rims. The peppers or chilies will be
  coated with oil when they pass through the oil layer as you use them.
  
  Cover jars and process for 15 minutes in a boiling water bath.
  
  From The Time Life Good Cook Series - Preserving
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled Pigs' Feet
 Categories: Penndutch, Pickles
      Yield: 1 servings
 
      4    Pigs' Feet                          6    Cloves
      3 c  Vinegar                             1    Bay Leaf
      1    Onion                               1 tb Salt
     12    Peppercorns, Black             
 
  Split the pigs' feet, scrub thoroughly and cover with cold water. Add the
  vinegar and bring to a boil. Skim off the top. Add seasonings and boil
  slowly for 2 hours. Cool in liquid and serve cold. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled Plums
 Categories: Pickles
      Yield: 6 servings
 
     10    Minutes, pour over plums and             -Bring to boiling
           -let stand several hours.      
 
  Pickled Plums
  
  Use 5 pounds plums; wipe with damp cloth and prick several times with large
  needle.  Boil 5-2/3 cups sugar, 1 quart vinegar and cloth bag contining 1
  ounce whole cloves, 1 ounce allspice berries, 1 ounce mace and 2 ounces
  stick cinnamon; pour over plums and let stand overnight. Drain again, cook
  syrup point, remove spice bag, pack in clean hot jars and seal at once.
  Approximate yield: 5 pint jars.
  
  This recipe was printed before it was recommended to water bath everything,
  but between the fruit and the vinegar, I wouldn't think it would be over 10
  minutes.
  
  Damson Plum Conserve
  
  Use 2 pounds plums, pitted and chopped, 1 orange, chopped and cooked 20
  minutes in 2 cups water, 1/2 cup raisins and 3 cups sugar.  When thick, add
  1/4 cup chopped walnut meats.  Approx. yield: 6 (6 oz.) glasses.
  
  Plum Butter
  
  Use 4 pounds plums; add 2/3 cup sugar for each cup pulp.  Approximate
  yield: 1 1/2 quarts butter.
  
  Plum Surprise
  
  2 large oranges                   1/4 cup honey 12 plums 1/2 cup shredded
  coconut 1 cup heavy cream, whipped
  
  Peel oranges and cut each in 6 slices.  Cut plums in quarters, removing
  pits; roll in honey, then in coconut. Arrange a slice of orange on each of
  6 desert plates; place 4 plum quarters on top and top with cream. Cover
  with orange slice, top with cream and garnish dish with 4 plum quarters.
  Yield: 6 portions.
  
  Brandied Plum Sauce
  
  Stew washed plums or prunes in water to cover about 10 minutes, or until
  soft, adding sugar to taste when half done; to 1-1/2 cups sauce, add 2
  tbsp. brandy and serve on ice cream or other desserts.
  
  Frozen Plum Pudding
  
  1/4 cup currants                   3 tbsp. shredded figs 1/4 cup seeded
  raisins             1/2 cup maraschino cordial 1/4 cup finely shredded
  citron     3 tbsp. blanched chopped almonds 12 maraschino cherries, chopped
  1 quart chocolate ice cream 3 tbsp. shredded dates
  
  Wash currants, add raisins, and steam or simmer in small amount of water 5
  minutes, or until plump;  drain and cool.  Marinate all other fruits in
  maraschino cordial 6 hours; combine fruits and nuts, and mix into ice
  cream. Turn into freezing trays of automatic refrigerator and freeze 2 to 4
  hours, or until firm. Approximate yield: 3 pints.
  
  Sorry about this one.  I had it all typed in and realized that there aren't
  any plums in it. Red Plum Ice Cream
  
  8 red plums                        1 tsp. gelatin 3/4 cup sugar 2 tbsp.
  cold water 1 1/2 cups water 2 tbsp. lemon juice 2 tbsp. corn syrup 1 cup
  heavy cream, whipped
  
  Cook plums with sugar and water about 15 minutes, or until soft; remove
  stones and force pulp through sieve. Add corn syrup and gelatin, softened
  in cold water, and stir over heat until dissolved; cool. Add lemon juice
  and fold in cream; turn into freezing tray of automatic refrigerator with
  temperature control set at coldest point. Freeze 2 to 4 hours, or until
  frozen to the desired consistency, stirring once during freezing.
  Approximate yield:  6 portions.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled Red Cabbage
 Categories: Relishes, Pickles, Spices/etc.
      Yield: 1 servings
 
      1    Red cabbage (2 lb)                  5 c  Distilled malt vinegar
      3 tb Pickling salt                       2 ts Caraway seeds
      2 tb Pickling Spice                 
 
  Cut cabbage in fourths and discard center stalk. Shred cabbage finely.
  Layer in a colander with salt and let stand overnight.
  
  Put Pickling Spice and vineagr into a saucepan. Bring to a boil and boil 3
  minutes. Remove from heat and cool. When cool, strain and reserve liquid.
  Meanwhile, wash 4 pint jars in hot soapy water; rinse. Keep hot until
  needed. Prepare lids as manufacturer directs.
  
  Rinse cabbage well under cold running water. Drain thoroughly and mix with
  caraway seeds. Pack cabbage into hot jars. Pour cold spiced vinegar over
  cabbage to cover completely. Wipe rims of jars with a clean damp cloth.
  Attach lids and place in canner. Process 10 minutes in a boiling-water
  bath. Store in a cool dry dark place at least 5 days before serving.
  
  Makes about 4 pint jars.
  
  NOTE: Use cabbage within 2 months; if left longer cabbage loses its
  crispness. Garnish with an Italian parsley sprig, if desired, and serve as
  an accompaniment to cold meats and poultry.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled String Beans
 Categories: Pickles, Beans
      Yield: 6 servings
 
      4 qt String beans, fresh or              1 qt Vinegar
           -canned                             2 tb Mixed spices
      1 c  Sugar                          
 
  Prize winning recipe
  
  Wash fresh string beans.  Remove strings.  Cover with water to which 1/2
  teaspoon salt has been added per quart.  Cook until tender. Cover with a
  pickling sirup made of vinegar, sugar, and spices. Boil 10 minutes. Mrs.
  D.M. Avery, Thetford Center, VT.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled Tongue
 Categories: Beef, Pickles
      Yield: 6 servings
 
           *Ingredients*                       1    Beef Tongue NOTE!!
 
  PICKLED TONGUE
  
  This is a favorite dish of my family's, especially on holidays like Easter
  and Christmas. Most people cringe at the idea of eating a cow's tongue, but
  actually the meat is very tender, and even if you have to close your eyes
  and plug your nose to try it, please do. I guarantee it won't be what you
  expect!
  
  3C. Red Wine Vinegar                      Make sure to use glass 1 2 Bulbs
  Garlic                          bowls and pans when cooking 1 1/2C. Virgin
  Olive Oil                  the tongue, as metal will 1/4C. Parsley (dried
  or fresh)            change the flavor of the 3/4T. Sweet Basil meat,
  leaving it tasting 1/2T. Rosemary metallic. Salt and Pepper to taste
  
  *Directions*
  
  1. Place tongue in glass saucepan with enough water to cover it.
  
  2. Bring water to boil slowly over a medium heat and continue boiling for
  approx. 45 min.- hour.
  
  3. While the tongue is boiling, prepare the marinade in a glass bowl.
  
  4. In bowl, combine the olive oil and red wine vinegar. Use a garlic press
  to crush the cloves, or you can crush them with the flat side of a knife.
  
  rest of the herbs and spices.
  
  6. When the tongue has cooled enough to handle, peel by slicing thinly with
  a sharp paring knife, removing all the taste buds and the fat at the base
  of the tongue. Then proceed in slicing the tongue widthwise.
  
  lid, and layer with the marinade.
  
  8. Put the mixture in the fridge with the lid on and allow it to remain
  there, unopened for at least 4 days.
  
  9. When you are ready to serve the tongue, remove it from the fridge an
  hour before, as this dish is best at room temp.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pico De Gallo
 Categories: Sauces
      Yield: 2 servings
 
      2 sm Tomatoes, diced (1/2 lb)                 -leaves, coarsely chopped
      1 sm Onion, chopped                      3    Or 4 serrano chiles or other
    2/3 c  Diced cucumber                           -small hot chilies, seeded,
      6 sm Radishes, diced                          -finely chopped
    1/2 c  Loosely packed cilantro        
 
  Juice of 1/2 small lime Salt
  
  Mix tomatoes, onion, cucumber, radishes, cilantro and chilies.  Squeeze
  lime juice over vegetables.  Add salt to taste; stir.  Serve immediately or
  refrigerate.  Makes about 2-1/4 cups.
  
  From: Mexican Cookery by Barbara Hansen Shared By: Pat Stockett
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pimento Sweet Pickles
 Categories: Pickles
      Yield: 6 servings
 
     24    Red sweet peppers                   1 sm Piece ginger root
      1 tb Whole cloves                        1 tb Whole mustard seed
      1    Blade mace                          4 c  Vinegar
      3    Inch stick cinnamon                 7 c  Sugar
      1 tb Allspice                       
 
  Wash peppers, remove seeds and membranes.  Soak overnight in a brine made
  in proportion of 1 tablespoon salt to 1 quart water. Drain and chop
  peppers.  Heat spices, vinegar, and sugar.  Add peppers. Simmer 1/2 hour.
  Strain.  Pack peppers in freshly sterilized jars. Boil down the pickle
  sirup until thick and pour over peppers until jar is filled. The Household
  Searchlight
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pimento-Onion Relish
 Categories: Relishes
      Yield: 6 servings
 
    1/3 c  Vinegar                             1 cn Whole pimentos, quartered (4
    1/2 ts Fine herbs                               -oz.)
      2 tb Sugar                               1 md Vidalia onion, thinly sliced
    2/3 c  Water                                    -(about 1 cup)
 
  Combine vinegar, fine herbs, sugar and water. Add pimentos and onion;
  marinate overnight. Drain; serve with meat.
  
  SOURCE:* The Orignal Vidalia Onion Cookbook, compiled by Pam McIntyre,
  Published by: The Vidalia, Georgia Chamber of Commerce. POSTED BY: Jim
  Bodle 5/93
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pimiento Sweet Pickles
 Categories: Pickles
      Yield: 6 servings
 
     24    Red sweet peppers                   1 sm Piece ginger root
      1 tb Whole cloves                        1 tb Whole mustard seed
      1    Blade mace                          4 c  Vinegar
      3    Inch stick cinnamon                 7 c  Sugar
      1 tb Allspice                       
 
  Wash peppers, remove seeds and membranes.  Soak overnight in a brine made
  in proportion of 1 tablespoon salt to 1 quart water.  Drain and chop
  peppers. Heat spices, vinegar, and sugar.  Add peppers.  Simmer 1/2 hour.
  Strain. Pack peppers in freshly sterilized jars.  Boil down the pickle
  sirup until thick and pour over peppers until jar is filled.  The Household
  Searchlight
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pineapple Rhubarb Marmalade
 Categories: Condiment, Preserve
      Yield: 6 servings
 
      5 lb Diced rhubarb                       2    Lemons
      5 lb Sugar                               2 c  Chopped figs
      3 lg Pineapples                          4 c  Water
 
  Sprinkle sugar over rhubarb.  Pare and dice pineapple.  Combine pineapple
  parings and water.  Boil until liquid is reduced to 2 cups. Strain. Add
  grated rind and juice of lemons, and pineapples. Cook rhubarb and sugar
  until clear.  Combine the two mixtures. Add figs. Simmer slowly, stirring
  constantly, until thick. Mrs. F.J. Lane, Boyne City, MI.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pineapple Apricot Jam
 Categories: Condiment
      Yield: 6 servings
 
      2 lb Dried apricots                  3 1/4 c  Sugar
      2 c  Crushed pineapple              
 
  Wash apricots.  Cover with cold water.  Heat slowly to boiling. Simmer
  until soft.  Add pineapple and sugar.  Simmer slowly, stirring frequently,
  until thick. Mrs. Lena J. Roberts, Norheim, MT.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Plains Muscadine Jelly
 Categories: Toppings
      Yield: 24 servings
 
           Prepapred fruit                          Sugar
 
  Place your grapes in a large enamelized pot and add sufficient water to
  cover. Bring slowly to a full boil. Reduce heat and let simmer until very
  tender, stirring frequently. Press through a coarse sieve, to remove skins
  and seeds, then turn pulp and juice into a jelly bag. Drain well but do not
  squeeze the bag or jully will be cloudy. Measure juice - for each 6 cups of
  juice add 4-1/2 cups sugar. Set over high heat and bring to a full boil,
  stirring constantly. Boil hard until jelly falls lazily from the spoon in
  "sheets" (220'F. on thermometer). Remove from heat and skim. Seal in hot
  sterilized jars.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Plains Peach "Honey"
 Categories: Toppings
      Yield: 24 servings
 
           Peaches,ripe                             Light brown sugar
 
  1. Peel peaches, discarding pits. Mash fruit thoroughly. Measure. Add 1-3/4
  cups light brown sugar, packed down, to each 2 cups of peach pulp. Set over
  very low heat until sugar has dissolved and peaches have released some of
  their juice. Bring to boiling, then reduce heat and let simmer, stirring
  very frequently to prevent scorching, for about 30 minutes, or until
  mixture is thick and clear. Seal in hot sterilized jars.
  2. Superb with biscuits, pancakes, waffles, and such.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Plum Butter
 Categories: Condiment
      Yield: 6 servings
 
           Text Only                      
 
  Pare and quarter apples.  Remove seeds.  Combine with an equal amount of
  plums.  cover with water and cook until fruit is soft. Rub through a sieve.
  Add 1/2 as much sugar as fruit pulp. Simmer slowly, stirring frequently,
  until thick. The Household Searchlight
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Plum Chutney
 Categories: Relishes
      Yield: 6 servings
 
     25 lb Plums                               7 c  White vinegar
      8 lb Onions                              2    Chunks fresh ginger
      4 lb Apples                              7 ts Dry mustard
      5 lb Currants                            7 ts Curry powder
      8 lb Brown sugar                         7 ts Salt
 
  Cook all except sugar.
  
  Add sugar to dissolve.
  
  Cook and bottle.
  
  This is a recipe I used to make up in a restaurant I worked in when we had
  a glut of blood plums. It is pretty simple but good, especially if left to
  mature a while in the bottle.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Plum Conserve
 Categories: Penndutch
      Yield: 1 servings
 
      3 lb Plums                             1/2 lb Walnuts, Chopped
      3 lb Sugar                               2    Oranges
      1 lb Raisins                        
 
  Wash oranges, remove seeds and grind. Pit the plums and cut in quarters.
  Combine the oranges and plums and add the sugar and raisins. Simmer about
  1-1/2 hours. Add the walnuts and cook about 45 minutes longer. Pour into
  sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Plum Relish
 Categories: Relishes
      Yield: 6 servings
 
      2 lb Apples                              6 lb Plums, pitted
      4 md Onions                              1 ts Garlic salt
      1 qt Vinegar                             2 tb Salt
      2 tb Grated ginger root                1/2 ts Red pepper
      2 tb Cloves                              2 lb Brown sugar
 
  Pare and core apples.  Chop apples, onions, and plums.  Combine all
  ingredients.  Cook slowly, stirring frequently, until thick. Mrs. J.F.
  Mabie, Happy Hollow, WA.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Plums in Port
 Categories: Condiment, Preserve
      Yield: 6 servings
 
      8 lb Plums                               3 tb Slivered orange peel
      3 c  Sugar                               2    Sticks cinnamon
      3 c  Water                               2 c  Tawny port
 
  Prick plums with sterilized needle to prevent bursting.  Combine sugar,
  water, orange peel and cinnamon sticks in a large sauce pot.  Bring to a
  boil.  Reduce heat and simmer a few minutes.  Add plums, a layer at a time
  to heat through, about 2 minutes.  Remove plums from syrup.  Peel skins, if
  desired.  Pack hot plums into hot jars, leaving 1/2 inch head space. Reheat
  syrup to a boil.  Remove from heat; discard cinnamon sticks. Stir in port.
  Pour over plums, leaving 1/2 inch head space. Remove air bubbles. Adjust
  caps.  Process 20 minutes in boiling water bath. Yield: about 3 quarts.
  
  From: Ball Blue Book Shared By: Pat Stockett
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pocket Spreads
 Categories: Spreads
      Yield: 6 servings
 
           -VIVIAN THIELE NRHF19C         
 
  The following recipes are additional spreads that can be used in place of
  butter on the outside of bread/dough when making pockets.
  
  Mayo Spread: 1/4 cup real Mayonnaise; 1/4 tsp. onion powder; 1/4 tsp.
  celery salt.  Stir to combine.  Enough for 8 slices of bread. Mayo spread
  will enhance the flavor of most foods except sweets. Especially good on
  sandwiches with eggs, cheese, ham and seafood or vegetable pockets.
  
  Curried Mayonnaise: 1/4 cup mayonnaise; 1 tsp. mild Indian curry powder.
  Stir to combine - enough for 8 slices of bread.  Curry is a nice flavor
  accompaniment with beef, chicken, lamb, shrimp and vegetables.
  
  Maple butter: 1/4 soft butter or margarine; 1/2 tsp. maple flavoring. Stir
  to combine. Enough for 8 slices. Use maple butter for pockets. Use with
  pork, ham or sweets.
  
  Vanilla butter: 1/4 soft butter or margarine; 1/2 tsp vanilla extract. Stir
  to combine - enough for 8 slices of bread.  Vanilla butter enhances flavor
  and has an enticing aroma while cooking.
  
  Almond Butter: 1/4 soft butter or margarine; 1/4 tsp almond extract. Stir
  to combine - enough for 8 slices bread.  Use with fruit pie filling or
  other sweets.
  
  Herbed butter: 1/4 cup soft butter or margarine; 1/4 tsp herbs (combine
  basil, thyme, rosemary and tarragon).  Stir to combine. Spread on one side
  of 8 bread slices or other bread products used for pockets. This taste
  especially good with meats, cheese and vegetables.
  
  Garlic butter: 1/4 cup soft butter or margarine; 1 clove garlic, crushed.
  Stir to combine.  Enough for 8 bread slices.  Use with any eat or vegetable
  filling.
  
  Honey butter: 1/4 cup soft butter or margarine; 1 tblsp. honey. Stir to
  combine.  This is enough to spread 8 slices of bread. Because the honey
  promotes browning, use this on pockets which only have to brown and heat
  through.  If used on egg sandwiches,etc... the bread may over brown before
  the egg finishes cooking.
  
  Lemon butter: 1/4 cup soft butter or margarine; finely grated rind of 1
  lemon (about 1/2tsp.).  Stir to combine.  This is enough to spread 8 slices
  of bread.  The fresh lemon brings out the flavor of fruit filling and
  seafood fillings.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Poormans Shake N Bake
 Categories: Spices/etc.
      Yield: 6 servings
 
      4 c  Flour                               2 ts Chili powder
      2 ts Cayenne pepper                      2 tb Taco seasoning
      1 c  Bran flake cereal, crushed          1 ts Season pepper
      2 tb Parsley flakes                      1 ts Curry (or more)
      2 ts Garlic powder                       1 ts Sweet basil
      1 tb Onion powder                        1 ts Oregano
 
  Mix all together and use for coating any and all types of meat.  I use a
  large size ZipLoc and just keep it in the freezer. You can add more of the
  cayenne and chili powder if you so desire. I usually just throw in what I
  have at the time I make it so it is never the same twice. It is a great all
  round coating.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Port Wine Jelly
 Categories: Toppings, Preserve
      Yield: 4 servings
 
           INGREDIENTS:                             Canned grape juice
      1 c  Port wine                       3 1/2 c  Sugar
      1 c  Fresh grape juice, or fine          3 oz Liquid pectin (1/2 bottle)
           -quality commercially          
 
  Servings: makes 4 - 1/2 pint jars Notes: This can be made from other rich
  red wines, and apple juice may be substituted for grape. It is used as a
  spread on scones, tea biscuits, English muffins, or tea breads and as a
  glaze for, or accompaniment to, pork dishes, chicken, or duck.
  
  DIRECTIONS: Place wine, juice, and sugar in heavy saucepan. Bring to a boil
  over medium heat. Stir constantly until sugar is completely dissolved.
  Remove from heat and stir in liquid pectin. Skim off foam with metal spoon
  and immediately pour into hot sterilized jars. Vacuum seal (hot water bath
  method, or may be refrigerated up to 6 weeks).
  
  Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8
  
  From: Sallie Austin
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Poultry Seasoning
 Categories: Condiment
      Yield: 6 servings
 
      1 tb Salt                                     Rind of 2 lemons, thinly
      1 tb Thyme                                    -shredded
      1 tb Marjoram                          1/2 c  Parsley flakes
      1 ts Freshly ground pepper          
 
  Spread rind between 2 sheets of paper towel and let dry.  Combine with
  remaining ingredients and store in an air-tight container. Sprinkle on
  chicken or pork, or use in stuffing or in a basting sauce.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Prune Conserve I
 Categories: Condiment
      Yield: 6 servings
 
      3 lb Prunes                              3    Quinces
      5 md Apples                              4 c  Diced watermelon rind
      2 c  Chopped nuts                        1 c  Raisins
      5    Oranges, peeled and diced                Sugar
 
  Wash prunes.  Cover with water.  Simmer until tender.  Cool. Remove pits.
  Combine prune pulp, prune juice, cored and chopped apples, and pared and
  chopped quinces.  Add water to cover.  Cook until fruits are soft. Rub
  through a sieve.  Add watermelon rind and oranges to fruit pulp. Add 3/4 as
  much sugar as fruit mixture. Add raisins. Simmer slowly, stirring
  constantly, until thick. Add nuts and cook 5 minutes. Gladys Groves,
  Canary, OR.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Prune Conserve Ii
 Categories: Condiment
      Yield: 6 servings
 
      1 lb Prunes                              1    Orange
    1/4 lb Chopped nuts                        1 c  Sugar
 
  Wash prunes.  Cover with water.  Simmer until tender.  Cool. Remove pits.
  Cut prunes in halves.  Extract juice from orange. Remove white membrane
  from orange peel.  Chop peel.  Combine prunes, orange juice, peel, and
  sugar.  Mix thoroughly.  Simmer slowly, stirring constantly, until thick.
  Add nuts and cook 5 minutes. Mrs. Helen M. Beaver, Port Ewen, N.Y.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Prune Pickles
 Categories: Pickles
      Yield: 6 servings
 
      1 lb Prunes                            1/2 c  Vinegar
      1 tb Stick cinnamon                  1 1/2 c  Sugar
      1 ts Whole cloves                        1 ts Whole allspice
 
  Wash prunes.  Cover with cold water.  Cover and simmer until tender. Add
  sugar, vinegar, and spices.  Simmer 20 minutes. Edith Johnson, Genesee, PA.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pumpkin Jam
 Categories: Condiment
      Yield: 6 servings
 
      5 lb Pumpkin                             1 lb Dried apricots
      1 lb Raisins                         2 1/2 lb Sugar
 
  Pare pumpkin.  Remove seeds and cut pulp into cubes.  Add sugar. Stir well,
  and allow to stand overnight.  In the morning add apricots which have been
  washed and cut in strips.  Add raisins. Cook slowly, stirring frequently,
  until the pumpkin is tender and clear. One-half a lemon, sliced thinly, may
  be added.  Canned pumpkin may be substituted for fresh pumpkin. Mrs. E.
  Bailey, Wakefield, MA.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pumpkin Preserves
 Categories: Toppings, Preserve
      Yield: 6 servings
 
      4 lb Pumpkin (prepared)                1/2 ts Salt
      3    Lemons                              1 tb Mixed spices *
      4 lb Sugar                          
 
  Wash pumpkin. Remove peel and seed. Cut pumpkin as wanted. Weigh and mix
  with sugar. let stand 12  to 18 hours in a cool place. Add thinly sliced
  lemons, salt and mixed spices (tied in bag). Boil until pumpkin is clear
  and sirup thick. Pour, boiling hot, into hot Ball jars; seal at once.
  
  NOTE: Use ginger, nutmeg, cinnamon, etc to flavor this your way.
  
  From the; Ball Blue Book - Home canning and freezing recipes and methods
  Published in 1956 by Ball Brothers Co. INC. Muncie, Indiana
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pungent Salt Substitute
 Categories: Spices/etc.
      Yield: 6 servings
 
      3 ts Basil                               2 ts Sage
      2 ts Summer savory                       1 ts Thyme
      2 ts Celery seed                         2 ts Marjoram
      2 ts Ground cumin                   
 
  Put ingredients into a blender, food processor or clean coffee grinder. (Or
  crush with a mortar and pestle.)  Blend well.  Store in a glass container
  in a cool, dry place.  To prevent caking, add a few grains of rice.
  
  From:  POLLY'S POINTERS by Polly Fisher, San Antonio Express-News, 5/92
  Posted by:  Karin Brewer, Cooking Echo, 6/92
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Putting Up Your Preserves
 Categories: Preserve
      Yield: 1 servings
 
           See below                      
 
  Use 8oz glass jars with two part tops, (lids with screw bands), to store
  the cooked jams and preserves.  Select one or two cup glass or rigid
  plastic containers with tight-fitting lids for no cook freezer jams and
  preserves. Wash the jars and glasses with screw bands in an automatic
  dishwasher with very hot rinse water, keep hot until ready to use or wash
  with hot, soapy water and rinse very thoroughly. Place the jars and glasses
  upside down in a large saucepan filled with water and bring to boiling and
  boil for 10 minutes. Keep them hot. Was two-part lids in the automatic
  dishwasher with very hot rinse water again, keeping them hot until ready to
  use or wash in hot soapy water and rinse well. Place in a small saucepan
  filled with water and bring to a boil. Remove them from the water but keep
  them hot until ready to use. Fill the jars to within 1/4-inch for the
  cooked jams and 1/2-inch for the no cook freezer jams. Using a plastic
  knife or spatula, make sure there are no air bubbles in the jam. Wipe the
  jar rims and screw threads with a clean damp cloth. Cover with the lids,
  screwing them down tight, and invert the jars for 5 minutes. then turn
  upright. Let the jars stand at room temperature for 1 hour for cooked jams
  or 24 hours for no cook jams. Gently stir no cook jams before refrigerating
  or freezing. ALL JAMS MUST BE FROZEN OR REFRIGERATED! Store jams in the
  freezer for up to 1 year.  Thaw frozen jams in the refrigerator.  Thawed
  jams have a refrigerator shelf life of 3 weeks.
  
  NOTE:
  
  With the exception of two of the following recipes (the ones without
  pectin) they may be processed as canned goods by using the instructions
  found in any good cookbook for preserving jellies and jams.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Quick and Easy Dill Mustard
 Categories: Spreads, Toppings, Condiment
      Yield: 6 servings
 
      8 oz Dijon Mustard                       1 ts Dried Dill Weed
      1 tb Fresh Chopped Dill Or:              3 tb Olive Oil
 
  Combine Dijon mustard with fresh chopped dill or dried dill weed and olive
  oil.
  
  Serve with pate or fish; or use as a sandwich spread. Also good added to a
  salad dressing.
  
  NOTE: Homemade mustards must be stored in the refrigerator.
  
  SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Quick Pickled Peppers
 Categories: Pickles
      Yield: 6 servings
 
      2 c  Water                               1 lg Green bell pepper
      1 c  White wine vinegar                  1    Clove garlic
      2 tb Kosher salt                         1    Leafy inner rib of celery
      1 lg Red pepper                          1    Sprig fresh basil or oregano
      1 lg Yellow pepper                  
 
  Info:  posted by Perry Lowell, April 1993 from Good Food magazine,
  September 1987
  
  1.  Heat the water, vinegar, and salt to boiling in medium saucepan. Reduce
  heat and simmer covered until salt is completely dissolved, about 3
  minutes.
  
  2.  Rinse peppers well.  Cut in half through stems;  remove stems, seeds,
  and white pith.  Cut each half lengthwise into thirds. Lightly press garlic
  with flat of knife and peel.  Pack peppers, garlic, celery, and herb sprig
  into hot clean 1 quart canning jar.
  
  3.  Fill jar with hot vinegar mixture.  Slip thin rubber spatula down sides
  of jar to release air bubbles.  Add more vinegar mixture if needed. Seal
  jar with new canning lid.  Store in cool dark place or in refrigerator at
  least 1 week before serving.  Flavor improves with longer storage.
  
  (Note:  table salt can be used, but it may make brine cloudy)
  
  Nutrition Information per Piece:        8       calories 0 g protein 2 g
  carbohydrates 0 g fat 101 mg sodium
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Quince Marmalade
 Categories: Condiment, Preserve
      Yield: 6 servings
 
  3 1/3 lb Quinces                             1 c  Orange juice
      1    Orange                              2 c  Water
  4 1/2 lb Sugar                          
 
  Wash, quarter, and core quinces.  Quarter, seed, but do not peel orange.
  Put quinces and orange through food chopper.  Add sugar, water, and orange
  juice.  Simmer slowly, stirring frequently, until juice sheets from spoon.
  The Household Searchlight
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ramps Piquante
 Categories: Condiment
      Yield: 6 servings
 
      1 c  Grated sharp cheddar cheese         3 tb Wine vinegar
      2 c  Ramp bulbs *                        3 tb Butter
    1/2 c  Broth drained from ramp                  Salt and pepper to taste
           -bulbs                              6 sl Crisp toast
      1 tb Worcestershire sauce           
 
  * Boiled until tender in salted water & drained (reserve broth). Over low
  heat, melt cheese in ramp broth.  Add Worcestershire, vinegar, and butter.
  
  Stir ramps into the sauce and reheat.  Add salt and pepper to taste.
  
  Serve hot over crisp toast.
  
  Yield:  6 servings.
  
  Makes a nice brunch dish or lunch, for those sensible enough to try it. <g>
  Typed for you by the sensible Cathy Harned
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rangpur Lime Marmalade
 Categories: Condiment, Preserve
      Yield: 6 servings
 
     12 sm Rangpur limes                   4 1/2 c  Sugar (2 1/4 lbs)
      5    Lemons                         
 
  Makes about 6 half-pints. Wash and remove the seeds of the limes and lemons
  and put fruits through a food chopper or cut in small pieces. Measure the
  pulp and add 3 cups of water for each cup of pulp; let stand overnight. The
  next morning, boil the mixture, uncovered, in a preserving kettle about 20
  minutes.  Remove mixture to a bowl, cover and let stand again overnight The
  next morning, measure citrus mixture. Cooking batches of only 4 to 6 cups
  of fruit at a time, measure out 3/4 cup of sugar for each cup of fruit and
  combine fruit and sugar in a preserving kettle.  Bring mixture slowly to a
  boil, stirring frequently until sugar has dissolved. Then boil rapidly for
  about 20 minutes until jellying point is reached. Test for jellying point
  with a jelly thermometer which should read 200 to 222 F, or with a spoon
  which, when dipped into mixture, has 2 drops form along the edge, come
  together and fall as 1 drop. Ladle into hot, sterilized jars and seal
  immediately.
  
  To seal:  Fill to within 1/2-inch head room, being sure to first wipe the
  rim and threads of the jars with a hot damp cloth to remove all particles
  of food, seeds or spices.  While contents are hot, cover with a 1/8-inch
  layer of paraffin.  When paraffin has set, add another layer of melted
  paraffin, tilting and rotating the jar to sea/l completely. Jams and
  Jellies - 1975
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Raspberry Jelly
 Categories: Condiment
      Yield: 6 servings
 
      3 lb Raspberries                              Sugar
      3 lb Apples                         
 
  Wash raspberries.  Remove stems.  Cover with water and cook until soft.
  Drain through jelly bag.  Wash apples.  Remove stems, blossom ends, and
  seeds.  Cut in quarters.  Cover with water. Cook slowly until tender. Drain
  through jelly bag.  Combine raspberry and apple juice in equal proportions.
  Use 2/3 cup sugar for each cup juice. Boil rapidly until jelly sheets from
  spoon. The Household Searchlight
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Raw Apple Relish
 Categories: Relishes
      Yield: 6 servings
 
      2    Large red apples                    1 tb Capers
      1    Juice of 1 lemon                  1/4 c  Sliced ripe olives
      1    Medium onion,chopped              1/2 c  French dressing
    1/4 c  Sliced sweet gherkins          
 
  From the International Apple Institute
  
  Core apples; do not peel. Cut crosswise into 1/2" slices, then into 1/2"
  chunks. Sprinkle with lemon juice. Add remaining ingredients; toss to mix
  well. Makes 6 servings.
  
  A fine accompaniment to roast pork, pork chops, baked ham or ham slices, or
  smoked pork butt.
  
  Nutritional analysis per serving: 66.7 calories; 1.2 grams total fat (0.2
  grams saturated fat); 0.2 grams protein; 8.6 grams carbohydrates; 0
  milligrams cholesterol; 255.6 milligrams sodium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Red Eye Gravy
 Categories: Toppings
      Yield: 6 servings
 
    1/3 c  Strong black coffee                      Pork drippings
 
  After cooking the breakfast meat (bacon, ham or sausage), remove it from
  the iron skillet and put aside. To the drippings, pour 1/3 cup of strong
  coffee and stir while on the fire. Pour over hot grits or sop up with hot
  biscuits.
  
  The above is from "White Trash Cooking"; Ernest Matthew Mickler.
  
  My mother has made red-eye gravy as long as I can remember, but she does
  not use coffee in the drippings.
  
  I don't have measurements, but when the breakfast meat is done (usually
  country ham), she allows the drippings to get VERY hot in the pan (cast
  iron skillet) then pours water in and again let's this get VERY hot.
  
  Hope this combination of "techniques" is helpful.
  
  Sonya Whitaker-Quandt  3/92
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Red or Green Pepper Jelly
 Categories: Relishes
      Yield: 1 servings
 
  2 1/2 c  Granulated sugar                  3/4 c  Vinegar
      1 c  Finely chopped sweet pepper         3 oz Liquid pectin (85 ml pouch)
 
  In large saucepan, combine sugar, pepper and vinegar; stir and bring to
  full boil.  Boil over medium heat for 15 min, skimming off foam.  Remove
  from heat, blend in pectin and stir for 2 min.
  
  Pour into sterilized jars leaving 1/4 inch headspace.  Seal and cover with
  lids.  Store in cool, dry place.  Makes about 3 cups.
  
  Per 1 tbsp serving 40 calories, 0 fat 0 chol, 2 mg sodium, 0 protein, 10 g
  carbohydrate 1 fruit & vegetable. choice Source: The Lighthearted Cookbook
  by Anne Lindsay, Cdn. Heart Foundation Shared by Elizabeth Rodier 6/93
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Red Pepper Jelly
 Categories: Toppings, Spices/etc., Preserve
      Yield: 6 servings
 
      5    To 6 red bell peppers               1 ts Salt
      1 c  Cider vinegar                       1 ts Chili powder
    1/2    Lemon juice                         6 oz Liquid pectin
  5 1/2 c  Sugar                          
 
  Makes eight eight-oz. jars.
  
  Wash and seed peppers; chop in food processor or grind in blender or meat
  grinder. Add enough pepper pulp to the vinegar and lemon juice to make four
  cups. Mix in a large kettle with sugar, salt, and chili powder. Bring to a
  full rolling boil, stirring constantly. Remove from heat and add liquid
  pectin. Return to heat and boil hard for 1 minute; turn heat down to
  simmer. Stir and skim off foam for 5 minutes more as mixture boils gently.
  Pack in hot sterilized 8-ounce jars; seal and let cool on counter top.
  Store in refrigerator up to 1 year.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Red Pepper Relish
 Categories: Relishes
      Yield: 6 servings
 
      7 c  Finely chopped sweet red            6 c  Sugar (white granulated)
           -peppers (14 to 16 medium)          1 qt Good vinegar (4% -6%)
      2 tb Salt (Kosher)                  
 
  Combine peppers and salt; let stand 3 to 4 hours.  Add sugar and vinegar,
  cook stirring frequently, until thick, about 45 minutes.  Pour boiling hot,
  into hot Ball jars, leaving 1/8 inch head space.  Adjust caps.  Process 10
  minutes in water bath.  Yield: about 6 half pints.
  
  From: The Ball Blue Book Shared By: Pat Stockett
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Red Pepper and Ginger Marmalade
 Categories: Condiment, Preserve
      Yield: 1 servings
 
      3 lb Red bell peppers; (12 mediu       1/2 c  Fresh ginger; coarsely grat
           -m to large peppers)                     -ed
    1/2    Unsalted butter; (4 tablesp              Grated zest of 3 oranges
           -oons)                            3/4 c  Fresh orange juice
    1/2 c  Extra-virgin olive oil              3 tb Sugar
     10    Cl Garlic; minced (about 3 r        2 ts Freshly ground black pepper
           -nded tablespoons)             
 
  1.  Core and seed the peppers, and cut them into 1/4-inch wide lengthwise
  strips (you should have 12 cups). 2. Heat the butter and oil in a heavy
  flameproof casserole.  Add the garlic and ginger, and cook over low heat
  for 5 minutes.  Add the peppers, and stir well to coat. 3. Mix in the
  orange zest, juice, sugar and pepper.  Stir gently and cover. Cook over
  medium-low heat, stirring occasionally, until the peppers are wilted and
  their skins are soft, 25 minutes. 4. Remove the cover and continue cooking
  over low heat, stirring frequently, until most of the liquid has
  evaporated, 2 hours. 5. Serve hot or at room temperature. This keeps,
  covered tightly, in the refrigerator for up to 4 days. Makes 4 cups.
  Authors' note:  This is a slightlyb swet condiment with a bite to it. Great
  served with grilled chicken or bef, sausages, lamb, on a sandwich, in a
  potato, or with game.  Try to always have some on hand--it's addictive.
  Source: The New Basics Cookbook
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Red Raspberry Jam
 Categories: Preserve
      Yield: 6 servings
 
      3 c  Finely mashed or sieved red         1 pk Powdered pectin
           -raspberries                        1 c  Water
      6 c  Sugar                          
 
  Combine berries and sugar.  Let stand about 20 minutes, stirring
  occasionally.  Combine pectin and water in a small saucepan.  Bring to a
  boil; boil 1 minute, stirring constantly.  Add pectin to fruit mixture;
  stir 3 minutes.  Pour into can or freeze jars, leaving 1/2 inch head space.
  Adjust caps.  Let stand until set, up to 24 hours.  Freeze. Yield: about 9
  half pints.
  
  Blackberry Jam:  Follow recipe for red raspberry jam, except reduce sugar
  from 6 cups to 5-1/2 cups.
  
  Grape Jam:  Follow recipe for red raspberry jam, except seeds are separated
  after heating Concord Grapes.  Crush grapes.  Simmer grapes without adding
  water until grapes have softened.  Put pulp through a colander or food mill
  before measuring.
  
  Tart Plum Jam:  Follow recipe for Red Raspberry jam, except plums are
  pitted and put through a food chopper or blender before measuring.
  
  From: Ball Blue Book Shared By: Pat Stockett
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Red Tomato Marmalade
 Categories: Condiment, Preserve
      Yield: 1 servings
 
      1 qt Ripe red tomatoes                   1 ts Salt
    1/2 c  Cider vinegar                       1 ts Mixed pickling spices
      1 c  Sugar                          
 
  This marmalade is very tart; it is especially good with ham.
  
  Put tomatoes in boiling water for 2 minutes.  Skin, cut into quarters, and
  put in a saucepan.  Add the other ingredients and bring to a slow boil.
  Cook slowly until thick, stirring frequently.  Pour into sterilized jars or
  bottles and seal.  Makes 1 pint.
  
  From: Pickles and Preserves, by Marion Brown Shared By: Pat Stockett
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Red Tomato Preserves
 Categories: Condiment, Preserve
      Yield: 6 servings
 
      4 lb Ripe tomatoes                       1    Lemon
      5 c  Sugar                          
 
  Scald and peel tomatoes.  Leave tomatoes whole.  Add sugar and let stand
  overnight.  Add thinly sliced lemon and cook until mixture is clear and
  thick. The Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Refrigerator Grape Jelly
 Categories: Condiment
      Yield: 6 servings
 
      3 c  Bottled unsweetened grape           2    Envelope unflavored powdered
           -juice                                   -gelatin
      2 tb Lemon juice                         1 tb Liquid artificial sweetener
 
  In a large heavy bottomed pan, mix grape juice, lemon juice and gelatin.
  Bring to a full rolling boil over medium high heat, stirring often, then
  boil, stirring, for 1 minutes. Remove from ehat and stir in artificial
  sweetener. Wash 3 half pint glass jars or plastic freezer containers. Keep
  glass jars hot until needed. Ladle hot jelly into half pint jars or
  refrigerator containers, leaving 1/4 inch head space. Attach lids. Store in
  refrigerator for up to 2 weeks. DO NOT FREEZE. DO NOT PROCESS IN BOILING
  WATER CANNER.
  
  Origin: Home Canning, Sunset Magazine and Books. Shared by: Sharon Stevens.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rhubarb and Fig Preserves
 Categories: Toppings, Preserve
      Yield: 6 servings
 
  3 1/2 qt Rhubarb                             8 c  Sugar
      1 pt Chopped figs                        1    Lemon
 
  From: Arizona Cookbook
  
  Cut rhubarb into small pieces, add sugar and let mixture stand overnight.
  In the morning, boil until thick and add 1 pint of chopped figs plus the
  juice and rind of 1 lemon. Cook rapidly until mixture is thick and clear.
  Pack while hot into sterile, hot jars. Seal immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rhubarb Chutney
 Categories: Relishes
      Yield: 6 servings
 
      4 c  Diced fresh or frozen             1/2 c  Diced candied citron
           -rhubarb                          1/2 c  Apple juice
      2 c  Diced peeled apples               1/2 ts Ground nutmeg
      1    Orange                            1/2 ts Ground allspice
      1    Lemon                             1/2 ts Ground cloves
      2 c  Packed brown sugar                1/2 ts Ground cinnamon
      1 c  Raisins                           1/4 ts Salt
      1 c  Currants                       
 
  Place rhubarb and apples in a large dutch oven or kettle. Grate the rind of
  orange and lemon; add to kettle. Peel and section orange and lemon. Discard
  the seeds. Cut fruit into small pieces; stir into kettle.  Add remaining
  ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 30-40
  minutes or until thickened, stirring occasionally. Pour into half pint jars
  and seal. Freeze or process for 15 minutes in a boiling water bath. Yield:
  About 6 half-pints
  
  SOURCE: *Mrs. Selmer Looney, Eugene OR, Country Woman Magazine Mar/Apr 93
  POSTED BY: Jim Bodle 5/93
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rhubarb Conserve
 Categories: Condiment
      Yield: 6 servings
 
      2 lb Rhubarb                             1    Lemon
      2    Oranges                         3 1/2 c  Sugar
    1/2 c  Chopped nuts                   
 
  Grate rind of oranges and lemon.  Extract juice.  Wash rhubarb. Cut in
  1/2-inch pieces.  Combine all ingredients except nuts and heat slowly until
  sugar is dissolved.  Simmer slowly, stirring constantly, until mixture is
  thick and clear.  Add nuts and cook 5 minutes. Mrs. Edward Lukasiewig,
  Farwell, NE.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rhubarb Marmalade
 Categories: Condiment
      Yield: 6 servings
 
      4 c  Finely chopped rhubarb          7 1/2 c  Sugar
      1    Orange                              1    Bottle fruit pectin
      1    Lemon rind                     
 
  Combine rhubarb, grated rind of lemon, and rind and juice of orange.
  Measure fruit.  Add water, if necessary, to make each cup level with
  liquid.  Add sugar.  Stir constantly.  Heat rapidly to full rolling boil.
  Boil gently 2 minutes.  Remove from fire. Stir in fruit pectin. Skim. The
  Household Searchlight
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rhubarb-Strawberry-Jam
 Categories: Toppings, Preserve
      Yield: 6 servings
 
      1 qt Fresh strawberries              6 1/2 c  Sugar
      1 lb Rhubarb                             1    Pouch liquid pectin
    1/4 c  Water                          
 
  1.   Remove caps from strawberries.  Crush berries, one layer at a time.
  Trim (do not peel) rhubarb.  Thinly slice or chop stalks.  Add water. Cover
  and simmer 2 minutes or until soft.  Add to the prepared strawberries.
  
  2.   Measure 3 1/2 cup of prepared fruit.  If it measures slightly less,
  add water.  Place measured fruit in a 6 or 8- quart saucepan.
  
  3.   Measure sugar exactly and set aside.  Open liquid pectin and set the
  pouch upright in a cup.
  
  4.   Stir sugar into prepared fruit.  The saucepan must be no more than
  one-third full to allow for a full rolling boil.
  
  5.   Bring to a full rolling boil over high heat.  Boil hard 1 minute,
  stirring constantly.  Remove from heat.
  
  6.   Stir in pectin at once.  Quickly skim off foam with a large metal
  spoon.  Immediately ladle into hot jars, leaving 1/4- inch space at top.
  With a damp cloth, wipe jar rims and threads clean.
  
  7.   Immediately cover jars with hot canning lids.  Screw bands on firmly.
  
  8.   Place jars in a boiling water bath, carefully setting jars on rack in
  canner of boiling water.  Cover canner and return water to a boil; boil 5
  minutes.
  
  9.   Remove jars from canner and let cool.  Check seals and store in a
  cool, dry place.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rich Apple Butter
 Categories: Condiment, Preserve
      Yield: 10 servings
 
      4 lb Cooking apples                      2 ts Ground cinnamon
      2 c  Cider                               1 ts Ground cloves
      3 c  Granulated sugar                  1/8 ts Ground allspice
 
  Servings: 10
  
  Stem and quarter apples; do not peel.  Cook apples and cider, covered, in
  crockpot on LOW for 10 hours.  Add sugar and spices and continue cooking
  for 1 hour. Pour into hot sterilized jars. Store in a cool dry place. Or,
  pour into freezer containers and freeze. Makes ten 6 oz jars.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ripe Cucumber Catsup
 Categories: Condiment
      Yield: 6 servings
 
      1    Red pepper, chopped                 1 ts Salt
      2 c  Sugar                               1 ts Cloves
      1 ts Cinnamon                          1/8 ts Pepper
      1 c  Chopped onion                            Ripe cucumbers
      4 c  Vinegar                        
 
  Pare sufficient ripe cucumbers to make 2 quarts after seeds and soft
  centers have been removed.  Add onion, pepper, and sufficient water to
  prevent sticking.  Cook slowly, stirring frequently, until tender. Add
  remaining ingredients.  Cook slowly, stirring frequently, until thick. Eva
  Goding, Livermore Falls, ME.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ripe Grape Jam
 Categories: Condiment, Preserve
      Yield: 6 servings
 
  4 1/2 c  Prepared fruit                      7 c  Sugar
    1/2 c  Water                             1/2    Bottle fruit pectin
 
  Use only fully ripened grapes.  Separate skins and pulp.  Simmer pulp 5
  minutes.  Remove seeds by sieving.  Crush skins.  Add pulp. Add water and
  stir until mixture boils.  Cover, and simmer slowly 30 minutes. Measure
  fruit into large kettle.  Add sugar. Mix well. Heat rapidly to full rolling
  boil.  Stir constantly before and while boiling. Boil hard 1 minute. Remove
  from fire. Stir in fruit pectin. Skim. The Household Searchlight
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ripe Plum Jelly
 Categories: Condiment
      Yield: 6 servings
 
      4 c  Juice                           7 1/2 c  Sugar
    1/2    Bottle fruit pectin                 1 c  Water
 
  Use only fully ripened fruit.  Wash fruit.  Do not peel or pit. Crush
  thoroughly.  Add water.  Stir until mixture boils.  Cover and simmer 10
  minutes.  Drain through jelly bag.  Measure juice and sugar into a large
  kettle.  Stir.  Heat rapidly to boiling. Add fruit pectin at once. Stir
  constantly before and while boiling. Heat to full rolling boil. Boil hard
  1/2 minute. Remove from fire. Skim. The recipe requires about 4 pounds of
  fruit. The Household Searchlight
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ripe Tomato Jam
 Categories: Condiment
      Yield: 6 servings
 
      4 lb Medium ripe tomatoes              1/2 tb Broken stick cinnamon
      4 c  Sugar                               2 c  Vinegar
      1 ts Whole cloves                      1/2 ts Whole allspice
 
  Scald, peel, and quarter tomatoes.  Place in preserving kettle. Add sugar,
  vinegar, cloves, allspice, and cinnamon.  The spices may be tied in a loose
  muslin bag.  Simmer, stirring frequently, until thick. Florence Taft Eaton,
  Concord, MA.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ritz Relish
 Categories: Pickles, Relishes
      Yield: 8 servings
 
    1/2 c  Chopped Lettuce                   1/2 c  Vinegar
    1/2 c  Chopped Green Pepper              1/4 c  Catsup
    1/2 c  Chopped Tomatoes                  1/2 tb Pepper
  1 1/2 c  Chopped Celery                      1 ts Worcestershire Sauce
    1/2 c  Sugar                          
 
  Mix all ingredients thoroughly.  Put in a jar and store in refrigerator.
  Will keep for 2-3 days.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Roasted Garlic with Olive Oil
 Categories: Spreads, Toppings, Garlic
      Yield: 1 servings
 
      1    Head Of Fresh Garlic *                   Fresh Rosemary
           Olive Oil                                Butter
           Dried Thyme                    
 
  * Prepare one head of fresh garlic for each guest.
  ~-------------------------------------------------------------------------
  Remove the paper skin from each head of garlic.  Place root side down in a
  baking dish.  Make sure garlic heads are secure so they don't move around
  during roasting.  Drizzle some olive oil over each head.  Sprinkle with
  dried thyme and fresh rosemary.  Top each head with butter.  Cover and
  place in a preheated 275F oven for 30 minutes.  Uncover baking dish and
  baste each head with melted butter.  Continue baking for an additional 90
  minutes, with regular basting.  This is excellent served as a spread over
  fresh French bread or roasted potatoes.  From: Syd's Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Roasted Garlic Spread
 Categories: Spreads, Garlic, Cheese/eggs
      Yield: 6 servings
 
    1/2 c  Currants                            1 lb Cream cheese
    1/3 c  Brandy                            3/4 c  Toasted almond, finely
      3    Heads roasted garlic                     -chopped
 
  This rich cream cheese spread takes on a sweet tone from the addition of
  roasted garlic and currants.  Spread onto crackers or bread for a simple
  hors d'oeuvre, or serve with raw vegetable pieces.
  
  In a medium bowl, macerate (soften by soaking) the currants in the brandy
  for 30 minutes. Drain well and return to the bowl. Squeeze the roasted
  garlic pulp from the heads into a bowl, taking care to remvoe any bits of
  skin from the pulp. Add the roasted garlic to the currants, along with the
  cream cheese and almonds. using an electric mixer, beat on low speed until
  all ingredients are thoroughl combined. Season with salt and pepe.
  Refrigerate for at least 2 hours before serving. Can be refrigerated for up
  to 5 days.
  
  Origin: Cookbook Digest, Mar/April 93. Shared by: Sharon Stevens
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Roasted Red Pepper Mustard
 Categories: Spreads, Toppings, Spices/etc., Hot
      Yield: 3 servings
 
  1 1/2 lb Red bell peppers                1 1/4 c  Boiling water
    1/2 c  Dry red wine                        2 tb Honey
     10    Drops hot pepper sauce            3/4 c  Red wine vinegar
      2 md Garlic cloves, halved           1 1/2 ts Dried thyme, crumbled
    1/4 ts Cayenne pepper                    1/2 c  Sherry vinegar
      1 tb Coarse kosher salt                  3    Bay leaves
    3/4 c  Imported English-style dry          3 tb Mustard seed
           -mustard                            3    Fresh thyme sprigs
      1 ts Crushed black peppercorns         2/3 c  Medium-dry Sherry
    3/4 ts Crushed whole allspice         
 
  Char bell peppers oven gas flame or in broiler until blackened on all
  sides.  Wrap in paper bag and let stand ten minutes.  Peel and seed. Rinse
  if necessary; pat dry.  Puree in processor until smooth.  Mix in hot pepper
  sauce and cayenne pepper.  Transfer to bowl.
  
  Place dry mustard in medium bowl.  Add water, both vinegars and mustard
  seed, whisking until mustard is smooth.  Cover and let mellow two hours.
  
  Combine Sherry, wine, garlic, salt, black pepper and allspice in heavy
  nonaluminum saucepan.  Cover partially and simmer 7 minutes.  Strain sherry
  mixture through fine sieve into mustard.  Stir in honey and dried thyme.
  Return to saucepan.  Set saucepan in larger pan of simmering water. Cook
  until consistency of mayonnaise, stirring frequently, 20 to 30 minutes.
  Whisk in red pepper puree.  Pack mustard into hot jars.  Top each with bay
  leaf and thyme sprig.  Cool completely.  Seal tightly and refrigerate one
  week to mellow flavors.  (Can be stored in refrigerator three months.) From
  Bon Appetit, Dec '85.
  
  Makes 3 cups
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rochester Relish
 Categories: Relishes
      Yield: 6 servings
 
    1/2    Peck ripe tomatoes                1/2    Peck green tomatoes
     12    Sweet peppers - 1/2 green,         12 sm Onions
           -1/2 red                            2    Or 3 stalks celery
      6 c  Brown sugar                         2 qt Vinegar
      1 ts Mustard                             1 tb Cloves
      1 tb Broken stick cinnamon             1/4 ts Mace
      1 tb Allspice                            1 c  Salt
 
  Chop tomatoes, peppers, onions, and celery, coarsely.  Add salt, and allow
  to stand overnight.  Drain.  Heat vinegar to boiling. Add sugar, mustard,
  and spices.  (Do not put spices in a bag.). Add chopped vegetables to
  boiling vinegar.  Stir until well blended. Simmer briskly 1/2 hour.
  Florence Taft Eaton, Concord, MA.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Roy's Salsa
 Categories: Sauces, Salsa
      Yield: 1 servings
 
      1 tb Oil                                 2    Bay leaf, dried
    1/4 c  Onion, minced                     1/8 ts Thyme
      1 tb Garlic, chopped                   1/2 ts Chile, ground, red, new mexi
      3    Chiles, serranos, minced            1 tb Vinegar
     28 oz Tomatoes, canned                    1 ts Pepper, black, freshly groun
 
  1) Heat oil in a skillet and saute onions and garlic until soft but not
  brown. Add minced chiles and saute another couple of minutes. 2) Add
  tomatoes, bay leaves, thyme and chile and simmer, covered, for 30 minutes,
  stirring occasionally. 3) Pass half to two thirds of the mixture through a
  food mill back into the same skillet. Discard solids. Increase heat and
  reduce to desired consistency. Add vinegar and black pepper. Taste for salt
  and adjust seasonings. Refrigerate until used. Source: Overton Anderson
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sadye's Dill Pickles
 Categories: Penndutch, Pickles
      Yield: 1 servings
 
     10 qt Water                               4 tb Pepper
      2 c  Salt                                5    Dill
      1 qt Vinegar                                  Cucumber
 
  Make a solution of the first four ingredients and bring to a boil. Fill
  crock with cucumbers, placing dill between layers of cucumbers. Add the hot
  solution. Onions or garlic may be added if desired. cover crock and let
  stand several days before using. If preferred, cucumbers may be preserved
  in jars rather than in crock. Source: Pennsylvania Dutch Cook Book - Fine
  Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sadza (Corn Porridge)
 Categories: Ethnic, Condiment
      Yield: 6 servings
 
           Stephen Ceideburg               2 1/2 c  White cornmeal
      4 c  Water                          
 
  Bring 3 cups of the water to a boil in a large pot.
  
  Combine 1 1/2 cups of the cornmeal with the remaining 1 cup water. Reduce
  heat to medium-low and add the cornmeal mixture to the boiling water,
  stirring constantly with a wooden spoon. Cook for about 5 minutes, slowly
  adding the remaining cup of cornmeal.
  
  When the mixture is very thick and starts to pull away from the sides of
  the pan, transfer to a serving bowl or plate. Use a wooden paddle or spoon
  to compress the mixture into a round shape (you may use wet hands to aid in
  the procedure).
  
  Serves 6.
  
  PER SERVING: 210 calories, 5 g protein, 45 g carbohydrate 1 g fat (0 g
  saturated), 0 mg cholesterol, 0 Mg sodium, 4 g fiber.
  
  From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Saltless Surprise
 Categories: Spices/etc.
      Yield: 6 servings
 
      2 ts Garlic powder                       1 ts Oregano
      1 ts Basil                               1 ts Powdered lemon rind
      1 ts Anise seed                     
 
  Put ingredients into a blender, food processor or clean coffee grinder.
  Blend well.  Store in a dark glass container in a dark, cool place.  To
  prevent caking, add a few grains of rice.
  
  From:  POLLY'S POINTERS by Polly Fisher, San Antonio Express- News, 5/92
  Posted by:  Karin Brewer, Cooking Echo, 6/92
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sardine Sandwich Butter
 Categories: Spreads
      Yield: 1 servings
 
    1/4 lb Sweet Butter                          ds Lemon Juice
      2 tb Mashed Boneless Sardines       
 
  Combine ingredients and mix until smooth.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sauerkraut
 Categories: Pickles
      Yield: 6 servings
 
           Text Only                      
 
  Chop cabbage until very fine.  Pack in quart jars.  Allow 2 teaspoons salt
  to each quart cabbage.  Pour hot water over cabbage, filling jars to
  shoulders.  Seal.  Sauerkraut will be ready for use after two weeks. Mrs.
  Ethel Hixon, Topeka, KS.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sauteed Red Peppers
 Categories: Relishes
      Yield: 2 servings
 
      1 md Red bell pepper, quartered          1    To 2 tsp fresh basil,
           -and seeded                              -chopped
      1 md Tomato, cut in half                      Black pepper to taste
      2 tb Lemon juice                    
 
  This recipe goes with the Grilled Tuna Sandwich with Red Peppers recipe.
  
  Grill bell pepper until skin begins to blister and pepper begins to turn
  limp.  Add tomato to grill a minute or two after starting the pepper. Grill
  the tomato until it just begins to turn limp. Remove from grill and let
  cool.  Coarsely chop pepper and tomatoes; combine with remaining
  ingredients.  Let sit uncovered at room temperature while fish is cooking.
  
  Makes about 2 cups.
  
  From Simply Seafood Magazine, Summer 92
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Shallot & Peach Chutney
 Categories: Relishes
      Yield: 3 servings
 
      3 c  Peaches - or papaya or mango      1/2 c  Raisins - golden
      3 oz Shallots - peeled and thinly        1 tb Ginger - fresh, minced
           -sliced                             2    Clove galirc - minced
  1 1/2 c  Cider vinegar                     1/2 ts Salt
    1/4 c  Lemon juice                       1/2 ts Cinnamon - ground
      1 c  Brown sugar - packed           
 
  In a large saucepan, combine the peaches (or papaya or mango), shallots,
  vinegar and lemon juice.  Bring to boiling; reduce heat. Simmer, stirring
  occasionally, for 5 minutes.  Add remaining ingredients to pan; simmer,
  stirring frequently, for 15 minutes. Cool; spoon into refrigerator or
  freezer containers.  Cover and chill. Serve chilled or at room temperature
  with roasts, barbecued meats, on burgers, or with fish.
  
  Makes 3-1/4 cups (allow about 2 tablespoons per serving).
  
  Recipe from the shallot package from "Frieda of California".
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Shallot and Papaya Chutney
 Categories: Relishes
      Yield: 1 servings
 
      3 c  Papaya, Mango Or Peaches,           1 c  Packed Brown Sugar
           - Peeled And Chopped              1/2 c  Golden Raisins
      3 oz Shallots, Peeled And Thinly         1 tb Minced Fresh Ginger
           - Sliced                            2    Minced Cloves Garlic
  1 1/2 c  Cider Vinegar                     1/2 ts Salt
    1/4 c  Lemon Juice                       1/2 ts Ground Cinnamon
 
  In a large saucepan, combine the papaya, shallots, cider vinegar and lemon
  juice.  Bring to boiling; reduce heat.  Simmer, stirring occasionally, for
  5 minutes.  Add remaining ingredients to pan; simmer, stirring frequently,
  for 15 minutes.  Cool; spoon into refrigerator or freezer containers. Cover
  and chill.  Serve chilled or at room temperature with roasts, barbecued
  meats, on hamburgers, or with fish.  Makes 3-1/4 cups.  Typed by Syd
  Bigger.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Shallot Sandwich Butter
 Categories: Spreads
      Yield: 1 servings
 
    1/4 lb Sweet Butter                        3    Finely Chopped Shallots
 
  Combine ingredients and mix until smooth.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sharon's Super Salsa
 Categories: Sauces, Salsa
      Yield: 7 servings
 
           Sharon Stevens                           -size)
      2 ts Garlic powder                       5 lg Onions (large fist size)
      3 cn Green chilis (4-5 oz size)         16 lg Tomatoes (large fist size)
    1/2    Bottle pickled jalepano             5 cn Tomato paste (5oz)
           -peppers (not seeded, about         1 c  Water
           -10-12 oz jar)                      1 ts Cayenne
      5 lg Green peppers (large fist           1 ts Salt
 
  Chop onions, tomatoes, and peppers to bite sized pieces.  Chop jalepano
  peppers into small pieces. Chop chilis into small pieces. Mix the tomato
  paste and the water together to make thick sauce. Add the garlic, cayenne
  and salt to sauce and mix. Put all the peppers, onions,and tomatoes into a
  large oval roaster and slowly cook over low-med heat. Add the jalapeno's,
  chili's and sauce with spices in it and stir until thoroughly mixed.
  Continue cooking until everything is JUST heated. Spoon into sterilized
  quart sealers and process in boiling water bath for 20 minutes. Makes about
  7 quarts.
  
  This makes a medium spicy salsa.  If hotter salsa is desired, adjust the
  cayenne and the jalapeno peppers accordingly.  I have used this not only as
  a salsa, but also for spaghetti sauce. Just add some browned, ground meat
  and some oregano and basil! Voila, instant spaghetti sauce. This salsa won
  a ribbon in our Annual Fall Fair for me! It came in second.....
  
  Origin: Sharon Stevens Shared by: Sharon Stevens
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Shrimp Sandwich Butter
 Categories: Spreads
      Yield: 1 servings
 
    1/4 lb Sweet Butter                             Salt And Pepper To Taste
      6    Finely Chopped Shrimp          
 
  Combine all ingredients and mix until smooth.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sofrito
 Categories: Portuguese, Spices/etc.
      Yield: 1 servings
 
      2    Bell peppers, chopped               1    Sprig parsley
      2    Tomatoes, chopped                   1 tb Lard
      1    Medium-size onion, chopped          1 ts Cleaned achiote
      3    Cloves garlic, crushed            1/4 lb Ham, minced
      2    Sprigs fresh coriander            1/4 lb Salt pork, minced
 
  Place the bell peppers, tomatoes, onion, garlic, coriander, and parsley in
  a blender and mix until a smooth paste. (This can be kept in the
  refrigerator in a sterilized glass jar.) Heat the lard in a skillet and add
  the achiote, which has been cleaned and picked over. Cook over medium heat
  for 10 minutes, until the oil has taken on a orangish hue. (This oil can be
  prepared in advance and kept in the refrigerator.) When ready to prepare a
  dish calling for sofrito, saute the vegetable and herb mixture in the oil,
  along with the ham and salt pork. Be sure that they saute and do not fry.
  
  Chopped stuffed olives and a pinch of dried oregano may be added to the
  sofrito before using it in a variety of Puerto Rican recipes. Makes 1 1/2
  cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Solionye Ogurtsy - Brined Cucumbers
 Categories: Pickles
      Yield: 6 servings
 
      5 lb Cucumber, medium pickling           1    Head garlic
           -3-4" long 1 1/4" thick           1/2 oz Hot red pepper, fresh seeded
      1    Dill plant, bunch mature,           3    Tarragon, fresh branches
           -seeds included                     6 tb Salt, non-iodized, per 2 qts
      2 oz Horesradish root                         -water
 
  Preparing Cucumbers: wash the cucumbers under running water and place in a
  bowl.  Cover with ice water and enough ice to keep them cold for 10 hours.
  Drain the cucumbers and trim both ends so that the brine will more easily
  penetrate the flesh.
  
  Assembling: Rinse the dill and divide in half.  Scrub and rinse the
  horseradish and slice thinly.  Peel and halve the garlic.
  
  Fold half the dill into a ring to fit the bottom of the pickling jar. Strew
  horseradish, garlic, red pepper, and 1/3 of the tarragon on top. Arrange
  half the cucumbers upright in the jar, packing them tightly. Place the
  second third of the tarragon on top, then pack in the rest of the cucumbers
  in the same manner. Over them layer the remaining dill, horseradish,
  garlic, pepper and tarragon.
  
  Combine the salt and water, stirring until the salt dissolves. Percentage
  of salt in this brine is 5.5 to 6.5 percent. Pour the brine into the jar.
  The cucumbers and herbs should be fully submerged. Cover with a saucer and
  weight down with a jar or can filled with water. Cover the mouth of the jar
  with 2 layers of cheesecloth and tie in place with string.
  
  Fermentation and storage: For the first 2-3 days, keep the cucumbers on a
  well aired shaded patio or similar spot with a temperature of 64-68
  degrees.  Remove the scum as it appears and wash the mouth of the jar
  daily.  After 3-4 days, when the most active fermentation has subsided a
  bit, remove the weight and lid. Check to see that the brine still covers
  the cucumbers.  If not, add brine in the same proportions (1 1/4-1 3/4 Tbsp
  salt to 1 pint water). Cover the jar with its own lid and refrigerate at
  32-38 degrees.
  
  During the next 10-14 days, see that the brine does not become too cloudy
  (there is always some degree of cloudiness due to fermentation process) and
  that there is no mold.  If either does happen, replace the brine, rinse the
  upper layer of dill, wipe the mouth of the jar and close again.
  
  Store the pickles on the lowest shelf of the refrigerator. They will keep
  for up to 1 week.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sour Orange Marmalade
 Categories: Condiment, Preserve
      Yield: 6 servings
 
      2 lb Sour oranges (about 6 med.          3 lb Sugar
           -sized)                           1/2 ts Salt
      2 qt Water                          
 
  From: Arizona Cookbook
  
  Remove the peel from two oranges. Slice this peel very thin and cover with
  water. Boil until tender, adding additional water as it boils away. (Change
  the water often if the flavor becomes too bitter.)
  
  Peel the remaining oranges (the peel may be stored in freezer for later
  grating uses). Boil the pulp in 2 qts. water until very soft. Strain
  through a bag with pressure. Re-strain without pressure. Mix this juice
  with the drained peel, the sugar, and the salt and boil until the jelly
  stage is reached. Let stand until slightly cool. Stir and pour into hot
  sterilized jars and seal with paraffin.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sour Pickles
 Categories: Pickles
      Yield: 6 servings
 
           Text Only                      
 
  Select 50 tiny cucumbers.  Wash.  Cover with cold water.  Handle as little
  as possible to avoid bruises.  Let stand 2 hours. Drain. Cover with boiling
  water to which 3/4 cup salt has been added. Cover and let stand 2 days.
  Drain.  Discard all cucumbers that are not solid and in good condition.
  Pack in sterilized jars. Cover with the following pickling liquid, which
  should be hot but not boiling:  To sufficient vinegar to cover the pickles
  add 3 chopped green peppers, 1/4 cup salt, 6 whole allspice, 6 peppercorns,
  1 1/2 sticks cinnamon, 1 blade mace, 1 bay leaf, 1 small onion, minced, and
  1 1/2 tablespoons mustard seed. Pickles will be ready for use after 8
  weeks. The Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spanish Pickles
 Categories: Pickles, Spanish
      Yield: 6 servings
 
      1 lb Brown sugar                         6 lg Onions
    1/2 oz Turmeric                            6    Cucumbers
      2 tb White mustard seed                  2    Heads cabbage
      1 tb Celery seed                       1/2    Peck green tomatoes
      1 tb Cinnamon                          1/2    Peck ripe tomatoes
      6    Green peppers                       2 qt Vinegar
      6    Red peppers                    
 
  Chop all vegetables.  Sprinkle with salt.  Let stand overnight. Drain. Add
  remaining ingredients.  Cook slowly until vegetables are tender. Mrs. S.M.
  Hale, Salem, OR.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spiced Cherry Orange Jam
 Categories: Toppings, Preserve
      Yield: 11 servings
 
      4    Oranges                             4 lb Fresh dark sweet cherries,
           Water                                    -pitted
      2    Sticks cinnamon                   1/2 c  Fresh lemon juice
      4    Whole allspice                  6 1/2 c  Sugar
      6    Whole cloves                   
 
  Slice oranges very thinly; place in preserving kettle; add water to cover
  by 1/4 inch, about 5 cups.  Tie spices in a cheesecloth bag; add to kettle;
  bring to boil over high heat; reduce heat slightly; boil until oranges are
  very tender; remove spice bag and discard.  Add pitted cherries, lemon
  juice, and sugar to kettle; stir until sugar is dissolved; return mixture
  to boil; boil rapicly until mixture thickens and reaches gel stage, about 1
  hour.  Cool for about 5 minutes, skimming off foam with a metal spoon and
  stirring occasionally.  Ladle into hot sterilized jars, leaving 1/2 inch
  headspace; seal with melted paraffin wax; cover with clean lids.  Store in
  a cool, dark, dry place.  Makes 11 1/2 pint jars.
  
  Origin:  Appeal (quarterly publication from Overwaitea Foods) Shared by:
  Sharon Stevens.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spiced Currants
 Categories: Relishes
      Yield: 6 servings
 
      3 lb Ripe currants                       1 c  Vinegar
      2 lb Sugar                               1 c  Water
      1 tb Cinnamon                            1 ts Cloves
      1 ts Allspice                       
 
  Wash currants.  Remove stems.  Add remaining ingredients.  Boil gently 30
  minutes. The Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spiced Dill Pickles
 Categories: Pickles
      Yield: 6 servings
 
      3    Dill pickles                      3/4 c  Vinegar
  1 1/2 ts Mixed spices                      3/4 c  Sugar
    1/4 c  Chopped onion                  
 
  Rinse and wipe pickles.  Cut in slices.  Mix with onion and spices. Pack
  closely in glass jar.  Heat sugar and vinegar to boiling. Pour over
  pickles.  Seal and allow pickles to stand 24 hours. The Household
  Searchlight
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spiced Pickles
 Categories: Penndutch, Pickles
      Yield: 1 servings
 
    200 sm Pickles                             1 qt Cider Vinegar
      1 lb Sugar                               2 oz Cloves, Whole
      2 oz Mustard, Dry                        2 oz Cinnamon
      1 c  Salt                           
 
  Scald the pickles in boiling water. Drain. Mix together the cinnamon and
  cloves. Place a layer of pickles in a crock and sprinkle with the spice
  mixture; repeat until crock is filled. Combine the sugar, salt, mustard and
  vinegar and bring to a boil and cook about 5 minutes. Pour brine over the
  pickles, filling the crock. (More brine may be needed, depending on size of
  pickles). Cover crock and let stand in a cold place. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spiced Pickled Day-Lily Buds
 Categories: Pickles, Spices/etc.
      Yield: 6 servings
 
      2 qt Day lily buds, freshly            1/2 ts Whole allspice
           -boiled and drained                 2    Two-inch sticks cinnamon,
      3 c  White vinegar                            -broken up
    3/4 c  Light brown sugar, packed          10    To 12 whole cloves
    1/2 ts Salt                           
 
  Rinse and drain unopened day lily buds; clip off any stem remnants.  Put
  buds in a saucepan; add water barely to cover.  Bring quickly to a boil,
  cover, and simmer 20 minutes.  Drain.  (At this point, the buds can also be
  served as a simple vegetable dish after adding salt, pepper, spices, etc.
  Another thing I do with them is to stuff them with ricotta cheese and serve
  them that way.)  Anyway, back to the canning recipe!
  
  Pack hot buds into 8 sterile half-pint canning jars.
  
  Combine vinegar, brown sugar, salt, allspice, cinnamon, and cloves in a
  saucepan and bring to a boil; boil 3 minutes.
  
  Pour pickling solution over buds, distributing spices equally.  Seal at
  once.
  
  Yield:  8 half-pints.  Let these stand for a few weeks before using, to
  further develop the spicy flavor.
  
  Note:  Don't harvest day lilies within 50 feet of roadways due to
  automobile emissions.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spiced Pumpkin Butter
 Categories: Spreads, Toppings
      Yield: 6 servings
 
      4 c  Cooked and Mashed pumpkin       4 1/2 c  Sugar
      1    (2-ounce) package powdered          1 tb Pumpkin pie spice
           -pectin                           1/2 ts Unsalted butter
 
  Place pumpkin in a heavy kettle. Stir in pectin. Place over high heat and
  bring to a boil, stirring constantly. Stir in sugar, pumpkin pie spice, and
  butter. Continue stirring and bring to a full rolling boil. Boil hard
  exactly 4 minutes. Remove from heat. Stir 5 minutes.
  
  Ladle into 1/2 pint hot, sterilized jars, leaving 1/4 inch head space.
  Adjust caps according to manufacture's directions. Process 10 minutes in
  boiling water bath. After cooling, check seals. Makes 6 (1/2-pint) jars.
  
  Recipe from: Los Angeles Times Newspaper, Food Section Thursday October 31,
  1991. By Rose Dosti, Times Staff Writer.
  
  Posted by: Joan Johnson
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spiced Rhubarb
 Categories: Toppings, Spreads, Spices/etc.
      Yield: 6 servings
 
     10 c  Diced fresh or frozen               2 ts Ground cinnamon
           -rhubarb                          1/2 ts To 1 ts Ground cloves
  4 1/2 c  Sugar                             1/2 ts To 1 ts Ground allspice
      1 c  Cider vinegar                  
 
  In a large dutch oven or kettle, combine all ingredients.  Bring to a rapid
  boil; reduce heat and simmer for 60-70 minutes.  Pour into pint jars and
  refrigerate.  Serve as a glaze for ham or spread on biscuits. Yield: About
  4 pints.
  
  SOURCE: *Paula Pelis, Rocky Point, NY, Country Woman Magazine Mar/Apr 93
  POSTED BY: Jim Bodle 5/93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spicy Cranberry Relish
 Categories: Relishes
      Yield: 32 servings
 
      3 c  Cranberries,washed                  1 ts Ginger,fresh or ground
      1 c  Honey                             1/2 ts Cinnamon,ground
      1 c  Water                             1/2 ts Cardamom,ground
      1    Naval orange,medium            
 
  1. Bring cranberries, honet and 1/2 cup of water to a boil in a saucepan.
  Cover and simmer for 10 minutes, then uncover and simmer 10 minutes longer,
  stirring occasionally.
  2. Quarter unpeeled orange and chop it finely in food processor. Add to
  simmering cranberry mixture with remaining 1/2 cup of water and spices.
  Stir well and simmer an additioal 20 minutes, stirring occasionally. Chill
  before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spicy Hot Dog Mustard
 Categories: Spreads, Toppings
      Yield: 6 servings
 
    1/4 c  Dijon Mustard                     1/4 c  Honey
    1/4 c  Prepared Mustard               
 
  Stir together 1/4 cup Dijon mustard, 1/4 cup French's prepared mustard, and
  1/4 cup honey. Refrigerate.
  
  From Gloria Pitzer.(this is supposed to be like one at Howard Johnson's)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spicy Kumquat Relish
 Categories: Spices/etc., Relishes
      Yield: 6 servings
 
      2 c  (about 10 ounces) kumquats,       1/4 ts Ground allspice
           -sliced crosswise                   2 tb Cider vinegar
    1/2 c  Dried apple chips                 1/4 c  Golden raisins
      2 tb Thinly sliced crystallized        1/4 ts Dried red pepper flakes
           -ginger                           1/2 c  Coarsely chopped dried
    3/4 c  Brown sugar                              -apricots
      2 tb Honey                          
 
  This recipe is designed for a 1-quart Crockette crock pot.  If you want to
  double or triple the recipe and cook it in a larger crock pot, make sure
  the pot is half full.
  
  In 1-quart Crock-Ette crock pot, combine all ingredients.  Cover and cook
  on LOW for 8 to 9 hours. Cool; serve as an accompaniment to pork or
  chicken. Yield: about 2 cups One tbs contains: 44 cal., 0 prot.,12 g
  carb.,0 fat, 0 chol., 5 mg sodium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spicy Pear Relish
 Categories: Relishes
      Yield: 4 servings
 
      3 lg Firm ripe pears                   1/4    Teasp. cinnamon
      5    Whole cloves                      1/4 c  Granulated sugar
      3    Thick lemon slices                1/8    Teasp. salt
 
  Day or so before: Pare, halve, and core pears; slice 1/2" thick. Add lemon
  slices and combined remaining ingredients; simmer, covered, 15 to 25 min.;
  or until tender. Cool; refrigerate. Serve with poultry, or as dessert.
  Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spicy Pepper Relish
 Categories: Relishes
      Yield: 4 servings
 
      2    Large red bell peppers              1 c  Sugar
      2    Large yellow bell peppers         2/3 c  Distilled white vinegar
      8    Serrano chilies,red or green   
 
  1. Stem, seed, and cut in fine strips red and yellow peppers and serrano
  chilies. Mix with sugar and vinegar.
  2. In a 10-12" frying pan over medium heat, cook pepper mixture, uncovered;
  stir often until most of the liquid evaporates, about 30 minutes. Cool; if
  made ahead, chill airtight up to 1 week. Makes about 1 1/2 cups.
  
  ~ Vincent Guerithault, Vincent Guerithault on Camelback, Phoenix AZ
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spicy Pumpkin Butter
 Categories: Condiment, Microwave
      Yield: 1 servings
 
    1/4 c  Dark brown sugar, packed          1/4 ts Cloves
      2 tb Sugar                             1/4 ts Nutmeg
    1/4 c  Water                             1/2 ts Cinnamon
    1/2 ts Allspice                        1 1/2 c  Pumpkin
    1/4 ts Ginger                         
 
  TRY USING THIS ADDED TO WHIPPED CREAM TO GARNISH PUMPKIN PIE
  
  Combine the two sugars, water, allspice, ginger, cloves, nutmeg and
  cinnamon in a 4-cup glass measure. MW on HIGH 3 minutes; stir. Add pumpkin
  and MW on HIGH 5 minutes. Let cool and refrigerate. Keeps several weeks in
  refrigerator or can be frozen. YIELD: 2 cups
  
  NOTE: Use this as you would apple butter.
  
  Source: Microscope Savour Faire From the cookbook files of: Deidre-Anne
  Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spicy Red Onion-Poblano Chile Relish
 Categories: Relishes, Hot
      Yield: 6 servings
 
      3 tb Olive oil                           1    Lg. clove garlic, minced
      2 md Red onions, medium dice             1 tb Mint, finely chopped
      3 md Poblano peppers, charred,           1 tb Scallions, finely chopped
           -peeled, deseeded, & medium         2 tb Balsamic vinegar
           -diced                              1 tb White wine
 
  Juice of 1 lime Salt to taste
  
  Bring large saute pan to medium heat; add oil.  Add onions; saute 'til soft
  but not mushy, about 5 minutes.
  
  Put onions in bowl; add all other ingred.  Toss; let relish marinate for 20
  minutes.  Serve at room temperature.
  
  Typed for you by the officially curried Cathy Harned.
  
  Recipe from The Herb Garden Cookbook by Lucinda Hutson.  Houston, TX:  Gulf
  Publishing Co./Book Division/P.O. Box 2608/Houston, TX 77252-2608. ISBN
  0-87719-215-4
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spicy Seasoning Mix
 Categories: Spices/etc.
      Yield: 6 servings
 
      3 tb Chili powder                      1/4 ts Dried oregano leaves
      2 ts Ground cumin                      1/2 ts Ground red pepper
  1 1/2 ts Garlic powder                  
 
  Combine all ingredients.  Store. covered. in airtight container.  Shake
  before using to blend.  Yield:  about 1/3 cup
  
  ///\oo/\\\ From the hearth in Sandee's Kitchen...
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Jam
 Categories: Penndutch, Preserve
      Yield: 1 servings
 
      2 c  Sugar                               2 c  Strawberries
 
  Use large firm berries. Wash and hull the strawberries; then measure. Place
  a layer of berries in a kettle, then a layer of sugar until all ingredients
  are used. Let stand over night or until the sugar dissolves. Place on fire,
  bring to a boil and cook about 10 minutes. Pour into a bowl and let stand
  until the next day; then fill sterilized jelly glasses and seal. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Relish
 Categories: Relishes
      Yield: 4 servings
 
      2 tb Balsamic vinegar                  1/2 ts Red pepper flakes
      2 tb Orange juice                        2 c  Strawberries, sliced
      1 tb Dijon mustard                       3 tb Raisins
      1 tb Honey                               3 tb Walnuts, chopped
    1/2 ts Grated orange peel             
 
  Combine first 6 ingredients and whisk to blend thoroughly.  Add remaining
  ingredients and toss.  Serve this chutney-style accompaniment with grilled
  fish or chicken.
  
  Source:  California Strawberry Board, printed in Sun newspaper June 28/93
  Shared but not tested by Elizabeth Rodier, Calgary Alberta
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Butter
 Categories: Preserve
      Yield: 6 servings
 
      2 qt Strawberries                        2 tb Lemon juice
      2 c  Sugar                          
 
  Wash and hull berries.  Press through a sieve or food mill.  Measure 5 cups
  of puree; add sugar and lemon juice.  Let stand 2 to 3 hours. Bring to a
  boil.  Reduce heat.  Simmer until thick, about 1 hour, stirring
  occasionally.  Pour hot into hot jars, leaving 1/4 inch head space. Adjust
  caps.  Process 10 minutes in boiling water bath.  Yield: about 3 half
  pints.
  
  From: Ball Blue Book Edition 32.  Shared By: Pat Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry-Pineapple Marmalade
 Categories: Condiment, Preserve
      Yield: 6 servings
 
  2 1/2 c  Pineapple, finely chopped,      2 1/2 c  Chopped orange pulp
           -cored, pared, fresh                7 c  Sugar
      1 ts Grated orange peel              1 1/2 qt Stemmed strawberries
 
  Combine pineapple, orange peel, pulp and sugar.  Bring slowly to boiling,
  stirring occasionally until sugar dissolves.  Cook rapidly 15 minutes. Add
  strawberries and continue cooking rapidly until thick, about 20 to 30
  minutes.  As mixture thickens, stir frequently to prevent sticking. Pour
  hot, into hot jars, leaving 1/4 inch head space (6mm). Adjust caps. Process
  10 minutes in boiling water bath.  Yield: about 6 half pints (1440 mL)
  
  From: The Ball Blue Book Shared By: Pat Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry-Kiwi Jam
 Categories: Condiment, Preserve
      Yield: 1 servings
 
  2 3/4 c  Crushed strawberries            3 1/4 c  Sugar
  1 1/4 c  Kiwi fruit, peeled, chopped         1 pk Certo LIGHT Pectin Crystals
 
  Measure prepared fruits into a large bowl.  Measure sugar and set aside.
  
  Combine Certo Light Fruit Pectin Crystals (no substitute) with 1/4 cup of
  the measured sugar.  Gradually add to fruit, stirring well.
  
  Let stand 30 min, stirring occasionally.  Stir in remaining sugar and
  continue to stir for 3 minutes until most of the sugar is dissolved.
  
  Pour into clean jars or plastic containers.  Cover with tight lids and let
  stand at room temperature until set (may take up to 24 hours).
  
  Store in freezer or for 3 weeks in refrigerator.  Makes 6 cups.
  
  Source:  Certo recipe with coupon Shared and tested by Elizabeth Rodier
  Sept 93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Jelly
 Categories: Condiment, Preserve
      Yield: 6 servings
 
      4 c  Strawberry juice                    1    Bottle fruit pectin
  7 1/2 c  Sugar                          
 
  Wash, and remove stems and hulls from 3 quarts fully ripened strawberries.
  Crush thoroughly.  Drain through jelly bag. Combine juice and sugar. Heat
  rapidly to boiling.  Add fruit pectin. Stir constantly before and while
  boiling.  Heat to full rolling boil. Boil hard 1/2 minute. Remove from
  fire.  Skim. Other berries may be substituted for strawberries. The
  Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Gooseberry Jam
 Categories: Condiment
      Yield: 6 servings
 
      2 qt Stemmed gooseberries                4 qt Sugar
      2 qt Hulled strawberries            
 
  Wash fruits carefully.  Drain.  Add sugar.  Heat slowly to boiling. Simmer
  slowly, stirring frequently, until thick. Mrs. Emma Garibaldi, Mendocino,
  CA.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Preserves
 Categories: Condiment, Preserve
      Yield: 6 servings
 
           Text Only                      
 
  Select firm, well-ripened strawberries.  Wash and drain carefully. Remove
  hulls.  Combine berries with an equal weight of sugar. Heat slowly to
  boiling.  Boil 8 minutes.  Remove from fire and allow to stand for 24
  hours.  Pour without heating into sterilized jars. Seal at once. These
  berries will be plump and will not rise to the top of the jar. The
  Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Stuffed Anaheim Chiles with Oregano Vinaigrette
 Categories: Mexican, Condiment
      Yield: 4 servings
 
      5    Anaheim chiles; halved, see         1 tb Imported parmesan; freshly
           -ded and inner pith                      -grated
           Removed, rinsed and drained       1/2 ts Dried cilantro; crumbled
      2 pk Garlic and herbs cheese spre      1/2 ts Dijon mustard
           -ad; (4 oz. pkgs.),                 4 tb Seasoned bread crumbs
           Room temperature                         Oregano vinaigrette:
      3 tb Shallots; minced                    3 tb Red wine vinegar
    1/4 c  Celery heart; minced                4 tb Extra-virgin olive oil
      1 tb Anaheim chile; minced (cut          1 ts Dried oregano; crumbled
           -one chile up for this)           1/2 ts Garlic powder
    1/2 ts Coarsely ground black pepper          pn Black pepper
    1/4 ts Anchovy paste                       2 pn Anchovy paste; (pencil-eras
      2 tb Imported romano; freshly gr              -er size pieces)
           -ated                          
 
      Preheat oven to 375F.  Combine all ingredients (except those for
  vinaigrette) in mixing bowl and mix together well with fork.  Spray large
  baking sheet with Pam or oil lightly with olive oil.  Stuff chile halves
  with stuffing mixture, mounding slightly on top; place on prepared baking
  sheet.  Bake for 30 minutes; filling will be slightly browned.
      Place two baked stuffed halves on each of four small plates and drizzle
  with oregano vinaigrette; serve immediately. OREGANO VINAIGRETTE:
      Mix all ingredients together well with fork.  Stir again before
  serving. Serves 4 as an appetizer. 1993 Times-Picayune Recipe Contest
  Finalist Winner - Appetizer Category Source: Original by Michelle M. Bass
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Stuffed Pickled Peppers
 Categories: Pickles
      Yield: 6 servings
 
     12    Medium-sized green peppers        1/4 c  Grated fresh or prepared
      2 c  Finely-chopped cabbage                   -horse-radish
      1 c  Chopped peeled onions             1/4 c  Salt
    1/2 c  Chopped green peppers             1/4 c  (packed) brown sugar
    1/2 c  Chopped sweet red peppers           1 pt Cider vinegar
    1/2 c  Chopped celery                    1/2 ts Cayenne
      1 tb Mustard seeds                       1 ts Paprika
    1/2 tb Celery seeds                      1/2 ts Dry mustard
 
  A lot of trouble, but a conversation piece when finished. Old time cooks
  called these and stuffed whole fruits "mangoes."  They were favorites in
  English-American homes because the flavor is superb with baked ham, game,
  roast pork, and with baked beans.  Serve whole as a salad, or slice and use
  as garnish.
  
  Wash all vegetables thoroughly before chopping; drain peppers; cut off tops
  and save; remove seeds and membranes.  Cover tops and peppers with water
  and bring to boiling; boil gently 10 minutes, or until almost tender.
  Drain, and let cool.  Combine chopped vegetables.  Mix remaining
  ingredients; pour over vegetables and mix well.  Stuff into peppers, do not
  pack too tightly.  Place top on each pepper.  Tie in place with string.
  Place peppers in wide mouthed jars or in a large crock or jar. Heat
  together in agate or enamel kettle all of the following ingredients except
  olive oil.
  
  3 pints cider vinegar 1 quart water 1/2 cup salt 1 Tbsp. celery seeds 1 1/2
  Tbsp. mustard seeds 4 Tbsp. whole cloves 2 Tbsp. whole allspice 1 (three
  inch) stick cinnamon, broken 2 blades mace, or 1 Tsp. ground mace Olive oil
  
  Bring spice mixture to boiling; pour over stuffed peppers.  Let cool. To
  each 3 peppers in jar or crock add about 1/2 cup olive oil.  Cover. Let
  stand in cool place 10 days or longer before using.  To serve, remove
  string, drain stuffed peppers.
  
  Note:  Use remaining oil and spice mixture in salad dressings or for
  marinade.
  
  From: Old Time Pickling and Spicing Recipes Shared By: Pat Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Summer Garden in a Jar
 Categories: Pickles
      Yield: 20 servings
 
      4 c  Carrots, in 1/2 inch slices        12 c  Water
      4 c  Green beans                        12 c  White vinegar
     10 c  Cauliflour florets                  2 c  Granulated sugar
      1 c  Onion rings                         1 tb Peppercorns
      4 c  Celery sticks (2 x 1/2 inch)        2 ts Coriander seeds
      4 c  Green pepper squares, 1 inch      1/3 c  Mustard seeds
      6 c  Sweet red pepper squares,           2 tb Tumeric
           - 1-inch                            2 c  Small unpitted black olives
      2 c  Pickling salt                  
 
  In a large saucepan or preserving kettle, combine carrots, onions, celery,
  red and green peppers, beans and cauliflour.  Sprinkle with salt and mix
  well, add water.  Cover with a plate (to keep vegetables submerged)and let
  stand for 8 hours or overnight.  Drain, rinse under cold water and drain
  again thoroughly. In a larger perserving kettle, combine vinegar, sugar and
  spices. Bring to a boil, add vegetables and olives. Return to a boil ,
  reduce heat and simmer, covered, for 10 minutes or until vegetables are
  tender.  Pack vegetables into hot sterilized 1 pint jars; ladle liquid over
  vegetables leaving 1/8 inch headspace. Seal.  Process 15 minutes in boiling
  water bath. Serve with sandwiches, cold meats and cheeses. Use any left
  over syrup in cabbage salads. Makes 20 pints. Source: Canadian Living
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sun Preserves
 Categories: Condiment, Preserve
      Yield: 6 servings
 
           Text Only                      
 
  Prepare cherries or strawberries for preserves.  Combine with an equal
  weight of sugar.  Heat slowly to boiling.  Stir frequently. Boil slowly 8
  minutes.  Let stand overnight.  Pour into shallow dishes or pans. Cover
  with glass.  Set in hot sun for several days or until juice has thickened
  and fruit is plump.  the juice of 1 lemon may be added to each 2 pounds of
  fruit if desired. The Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sunny Garlic Chutney
 Categories: Relishes, Garlic, Spreads
      Yield: 1 servings
 
    200    Fresh garlic cloves (1 qt)        1/4 c  Fresh ginger, minced
      1    Onion; diced                        1 tb Mustard seed
      1    Red pepper; diced                   1 ts Salt
  1 1/4 c  Apple cider vinegar               1/4 ts Crushed red pepper
 
  Coarsely chop garlic.  Combine all other ingredients and bring to a slow
  boil. Reduce by 1/3, add garlic and cook about 10 minutes.  Cool and serve.
  makes about 2.5 cup.
  
  Original Post Date:  4 Aug 92 Source: CompuServe Cooks Forum
  
  Shared by Randall Chrisman in Fidonet Cooking
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sunomono
 Categories: Pickles
      Yield: 6 servings
 
      1    Large Cucumber *                         Lettuce Leaves (Optional)
    3/4 ts Salt                                     Tomato Slices
    3/4 c  Vinegar                                  Shrimp And Crab Meat **
    1/2 c  Sugar                          
 
  * Cucumber should be peeled and sliced very thin. ** Shrimp and crab meat
  are for garnish.
  ~-------------------------------------------------------------------------
  Sprinkle the cucumber slices with salt.  Allow to stand at room temperature
  for 1 hour.  Gently squeeze slices until soft and pliable. Combine vinegar
  and sugar in a small bowl, stirring until sugar is dissolved. Add about
  half of the vinegar mixture to cucumber and toss lightly; drain. Just
  before serving pour remaining vinegar mixture over cucumber slices. Divide
  among individual serving bowls with sliced tomatoes, shrimp and crab meat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Super Salsa
 Categories: Sauces, Salsa
      Yield: 6 servings
 
      4 qt Peeled & Chopped Tomatoes           2 tb Salt
      2 c  Chopped Onion                     1/4 c  Chopped Garlic
      1 c  Chopped Jalapenos                 1/4 c  Cornstarch
    1/4 c  Sugar                                    Water
 
  Combine vegetables and seasonings in a large saucepan. Dissolve cornstarch
  in just enough water to make a smooth paste; add to vegetable mixture and
  stir thoroughly. Simmer 45 minutes. Refrigerate. Recipe can be halved.
  
  To can, place in individual jars and process 10 minutes in boiling water
  bath.
  
  NOTE: To aid in peeling tomatoes, place each tomato in hot water for a few
  moments just before attempting to peel.
  
  You can halve the entire recipe if you want, but if so, be sure to halve
  the Jalapeno & garlic! This is easy and VERY tasty!... I'm not much into
  super hot salsa either, but I usually decrease the Jalapeno & Garlic to
  make this recipe just strong enough to make me sweat!! ;)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet and Sour Carrots
 Categories: Pickles
      Yield: 6 servings
 
      1 pk Frozen Sliced Carrots             1/2 c  Vinegar
      1 lg Green Pepper, Diced               1/2 c  Oil
      1 lg Onion, Diced                        1 ts Pepper
      1 cn Condensed Tomato Soup               1 ts Salt
      1 c  Sugar                               1 ts Dry Mustard
 
  Cook 1 bag of frozen sliced carrots in salted water until just tender.
  Combine with green peppers and onions. Simmer remaining ingredients
  together until flavors blend. Pour over carrot mixture. Serve hot, or may
  be chilled and served as a relish. Will keep, covered, in refrigerator
  several days.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet and Simple Honey Mustard
 Categories: Toppings
      Yield: 48 servings
 
    1/2 c  Flour,all-purpose                 1/2 c  Water
    1/4 c  Sugar                             1/2 c  Honey
    1/4 c  Mustard powder                      2 c  Cider vinegar
      2 ts Turmeric,ground                
 
  1. Combine flour, sugar, mustard powder and turmeric in small bowl. Stir in
  water. Let stand for 2 hours.
  
  2. Combine mustard mixture, honey and vinegar in top of double boiler.
  Cook, whisking often, over boiling water until mixture just begins to
  thicken, about 3 minutes. Cook 2 minutes longer, whisking constantly, until
  slightly thickened. (Mixture will thicken completely on standing.) turn
  into clean storage jar. Cover and refrigerate at least overnight or for up
  to 1 month.
  
  MUSTARD PICKLE RELISH: Combine 1/2 cup finely chopped dill pickles and 1/4
  cup Sweet and Simple Honey Mustard in small bowl. Makes about 3/4 cup
  relish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet Banana Jam
 Categories: Spreads
      Yield: 1 servings
 
      2 c  Mashed banana                       2 tb Lemon juice
 
  Blend ingredients together until smooth.  Heat to a boil in a saucepan;
  turn to low and simmer, stirring occasionally, until mixture thickens.
  Yields 1/3 cup. SOURCE: unknown, from a file on Canada Remotes Systems
  posted by Anne MacLellan
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet Chili Sauce
 Categories: Relishes, Sauces, Chili
      Yield: 6 servings
 
      6    Onions                              2 c  Celery
     30 lg Ripe tomatoes                       2    Green peppers
      6    Peaches                         1 1/2 c  Sugar
      6    Pears                           1 1/2 c  Vinegar
      1 tb Salt                                1 tb Cloves
      2    Red peppers                         1 tb Allspice
      1 tb Cinnamon                       
 
  Chop onions, celery, peppers, and fruit.  Combine all ingredients. Cook
  slowly, stirring frequently, until thick. More vinegar and sugar may be
  added if desired. Martha M. Palmer, St. Clair, MI.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet Chunk Pickles
 Categories: Pickles
      Yield: 6 servings
 
    1/2 c  Salt                                1    Stick cinnamon
    1/4 c  Vinegar                         1 1/2 ts Whole cloves
      2 qt Water                           1 1/2 ts Mixed pickling spices
      2    Dozen 3 to 4 inch cucumbers         3 c  Vinegar
           Water                               6 c  Sugar
 
  Wash and dry cucumbers.  Put cucumbers in a stone jar or stainless steel
  container.  Add salt and 1/2 cup vinegar to 2 quarts water;  bring to
  boiling; cool.  Pour over cucumbers.  Cover with dinner plate or glass pie
  plate.  Fill Ball jar with water and use to hold plate under brine. Cover
  and let stand 2 weeks in a cool place.  (If scum forms, remove it each
  day.)  Drain, discarding brine, and cut cucumbers into 1-inch chunks. Cover
  with cold water; let stand 24 hours.  Rinse well and drain. Tie spices in a
  cheesecloth bag; add to remaining ingredients. Bring to boiling; pour over
  cucumbers.  Let stand 24 hours. Drain, reserving sirup. Heat surup to
  boiling and pour over pickles.  Let stand 24 hours. Repeat the last step
  three times.  Pack pickles into hot Ball jars, leaving 1/4 inch head space.
  Remove spice bag.  Bring sirup to boiling. Pour, boiling hot, over pickles,
  leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10
  minutes in boiling water bath. Yield: About 3 pints.
  
  From: The Ball Blue Book Shared By: Pat Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet Fig Pickles
 Categories: Pickles
      Yield: 1 servings
 
      4 qt Firm, ripe figs (about 30)          1 tb Whole allspice
      5 c  Sugar; divided                      1 tb Whole cloves
      2 qt Water                               3 c  Vinegar
      2    Sticks cinnamon                
 
  Peel figs. (If unpeeled are preferred, pour boiling water over figs and let
  stand until cool; drain.)  Add 3 cups sugar to water and cook until sugar
  dissolves.  Add figs and cook slowly for 30 minutes.  Add 2 cups sugar and
  vinegar. Tie spices in a cheesecloth bag; add to figs.  Cook gently until
  figs are clear.  Cover and let stand 12-24 hours in a cool place. Remove
  spice bag.  Bring to simmer; pack hot into hot jars, leaving 1/4" head
  space.  Remove air bubbles. Adjust caps.  Process pints and wuarts 15
  minutes in boiling water bath.
  
  Yield: about 8 pints
  
  Posted by DELLA MASIA, Prodigy ID# TXBG93A.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet Gherkins
 Categories: Pickles
      Yield: 6 servings
 
      2 qt Small gherkins 1-2" long            1 tb Celery seed
      3 c  Sugar                               2 tb Broken cinnamon sticks
      1 qt Vinegar                             2 tb Whole cloves
      2 tb Whole allspice                    1/2 c  White mustard seeds
 
  Brine cukes:  dissolve 1/2 cup salt in 2 quarts water, pour the solution
  over cukes, and let stand for 24 hours in a cool place.  Drain.  Put the
  cukes in a clean crock.  Dissolve 1 cup of the sugar in the vinegar nd add
  spices tied in a bag.  Bring the vinegar to a boil.  Pour the boiling hot
  syrup over the cukes.  Next day, drain off syrup and add 1 cup sugar, bring
  to a rolling boil.  Pour the boiling hot syrup over the cukes. Repeat the
  next day adding the last cup of sugar.  Next day, drain the syrup from the
  pickles and pack the pickles into scalded jars. Heat the syrup to a rolling
  boil and fill the jars.  Remove air bubbles. Add more syrup if necessary.
  1/8" head space.  10 minutes boiling water bath.
  
  Shared By: Pat Stockett
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet Hamburger Relish
 Categories: Pickles, Relishes
      Yield: 4 servings
 
  1 1/2 c  Chili Sauce, Bottled                1 pn Cayenne Pepper
    1/2 c  Sweet Pickle Relish                 1 pn Salt
      1 pn Ground Black Pepper                 1 ts Cinnamon
 
  Mix all ingredients together.  Put in covered jar in refrigerator.  Will
  keep for a number of weeks.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet Hot Mustard
 Categories: Toppings, Spreads, Hot
      Yield: 1 servings
 
    1/2 c  Dry mustard                         3    Eggs
      1 c  Malt vinegar                        1 c  Sugar
 
  Mix the dry mustard and the malt vinegar together and let sit in fridge 8
  hours or overnight. (The longer it sits, the hotter it gets) In top of
  double boiler, mix the 3 eggs, 1 cup of sugar, and the mustard mixture
  together. Cook over boiling water until thickened. Store in fridge. Makes
  1-1/2 to 2 cups.
  
  Origin: Nancy Kirk (my birth mother) Shared by: Sharon Stevens
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet Onion Relish
 Categories: Relishes
      Yield: 6 servings
 
      3 md Sweet onions                             Worcestershire to taste
           Garlic powder to taste            3/4 c  Ketchup
      2 tb Butter                         
 
  tabasco sauce to taste
  
  Saute onions in butter.  Add ketchup, garlic powder, worcestershire and
  tabasco. Serve with hamburgers, or as a side dish.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet Onion Jam
 Categories: Spreads
      Yield: 6 servings
 
      6 md Sweet onions, sliced              1/2 ts Salt
      4 tb Butter                            1/3 c  Brown sugar
      2 ts Vegetable oil                  
 
  In heavy skillet, melt butter and vegetable oil.  Add onions and saute
  until they are slightly brown.  Season with salt. Reduce heat, stirring
  constantly until caramel color and tender.  Stir in brown sugar until
  dissolved. Put in jars and refrigerate until ready to serve. May be heated
  again. Serve with chicken or turkey.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet Onion Pepper Relish
 Categories: Relishes
      Yield: 3 servings
 
      1 qt Sweet onions                        1 qt Vinegar
      2 c  Sweet red peppers                   4 ts Salt
      2 c  Sweet green peppers                 1 c  Chopped cabbage
      1 c  Sugar                          
 
  From Cathy Dorsey, New River, AZ
  
  Chop onions and peppers finely.  Combine all ingredients and bring slowly
  to a boil. Cook until slightly thickened. Pour into hot sterile jars.  Fill
  jars to within 1/2 inch of the top. Seal. Makes 3 to 4 pints.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet Onion Pickles
 Categories: Condiment, Pickles, Preserve
      Yield: 6 servings
 
      4 qt Onions (1-1/2 to 2-1/2          1 1/2 ts Tumeric
           -inches in diameter)            1 1/2 ts Celery seed
    1/3 c  Salt                                2 tb Mustard seed
      3 c  Distilled white vinegar           1/2 ts Ground cloves
      5 c  Sugar                             1/2 ts Ground allspice
 
  Peel onions. Sprinkle salt over onions.  Mix ice through them; ice water
  may be used, but keep adding ice to keep onions cold.  Let stand 3 hours;
  drain.  Combine sugar, vinegar, and spices; add onions to spices and heat
  until color changes (DO NOT BOIL). Ladle into sterilized jars and seal.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet Onion Butter
 Categories: Spreads, Toppings
      Yield: 6 servings
 
    1/2 c  Butter, melted                    1/2 ts Garlic powder
    1/4 c  Finely grated sweet onion      
 
  Mix ingredients, stir well. Mixture will keep for days in refrigerator.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet Pickles
 Categories: Pickles
      Yield: 20 servings
 
      3 lb Pickling Cucumbers            

---------------------------------COLD BRINE---------------------------------
      4 c  Water                             1/2 c  Vinegar
    1/2 c  Salt                          

---------------------------------HOT SYRUP---------------------------------
      2 c  Sugar                               8    All Spice Balls
      2 c  Vinegar                             6    Cloves
      1 c  Water                               1    Stick Cinnamon
 
  Wash cucumbers and put in jars whole.  Cover with cold brine and store
  until ready to use.  When ready, drain pickles and cut into pieces.  Cover
  with boiling water and 1/4 t alum, let stand until cool.  Drain.  Put
  pickle spices in a cloth bag and boil in syrup mixture.  Pour hot syrup on
  pickles and let stand in open jars for 2 days.  Drain syrup into a pan and
  heat with spices and add 2 more cups sugar.  Bring to a boil.  Put pickles
  into clean jars, pour syrup over and seal.  Pickles are ready to eat when
  cool.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweetened Condensed Milk
 Categories: Condiment
      Yield: 6 servings
 
           Jim Vorheis                         2 c  Sugar
      4 c  Instant powdered milk               4 tb Butter, melted
      1 c  Hot water                      
 
  Mix in blender and store in refrigerator. Note: Costs approximately 1/2
  that of commercial brands.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Swiss Pickle
 Categories: Relishes, Swedish
      Yield: 6 servings
 
     12 md Peppers                         6 1/2 c  Sugar
      1    Bottle fruit pectin             1 1/2 c  Vinegar
 
  Green and red sweet peppers may be used in any proportion. Discard seeds.
  Put peppers through food chopper twice, using the finest knife. Measure
  peppers.  Use enough juice from peppers to make cups level. Add sugar and
  vinegar.  Mix thoroughly.  Heat rapidly to a full rolling boil. Stir
  constantly before and while boiling. Boil hard 2 minutes. Remove from fire
  and stir in fruit pectin. Stir and skim alternately for just 8 minutes to
  cool slightly to prevent floating. The Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tabasco Pickles
 Categories: Pickles, Sauces
      Yield: 6 servings
 
      1 qt Hamburger Sliced Dill           2 1/2 c  Sugar
           -Pickles                            1 oz Tabasco Sauce
 
  Take a regular quart of pickles and drain the juice off the pickles.  Add
  the sugar and Tabasco Sauce. Let it set for 5 days. Shake or invert the jar
  at least twice a day to insure an even coating. This makes a very tasty
  pickle. Of course the amount of Tabasco can be adjusted to suit your own
  taste.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tangerine Curd
 Categories: Toppings
      Yield: 1 servings
 
    1/2 c  Tangerine juice                   1/4 lb Butter
    1/4 c  Lemon juice                         4 oz Sugar
      2    Tangerines; Grated zest only        8    Egg yolks
 
  This makes a delicious filling for cakes and tarts and can also be used as
  a spread for biscuits, scones or croissants.
  
  COMBINE THE JUICES, ZEST, SUGAR and butter in a saucepan and bring to a
  boil over medium heat. Beat the yolks in a bowl until liquid. Beat 1/4 of
  the boiling liquid into the yolks and return the remaining liquid to a boil
  over low heat. Beat the yolk mixture into the boiling liquid and continue
  beating until it thickens slightly, about 2 minutes. Do not allow the curd
  to boil or it will scramble. Pour into a clean bowl, cover surface with
  plastic wrap and chill.
  
  Makes 1 Cup
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tangy Orange Marmalade
 Categories: Condiment, Preserve
      Yield: 6 servings
 
      3    Thin-skinned oranges              1/8 ts Baking soda
      2    Lemons (or limes)                   6 c  Sugar
  1 1/2 c  Water                             1/2    Of 6-oz bottle liquid pectin
 
  From: Arizona Cookbook
  
  Wash fruit; remove peel in quarters, and cut rind into fine slivers. Add
  water and baking soda. Bring to a boil. cover and simmer 20 minutes,
  stirring occasionally. Dice pulp, discarding center membrane and seeds. Add
  pulp and juice to undrained rind. Cover. Simmer for 10 minutes. Measure 3
  1/2 cups of the mixture into a large saucepan. Add sugar and mix well.
  Place over high heat; bring to a full rolling boil and boil hard 1 minute,
  stirring constantly. Remove from heat; stir in pectin immediately. Skim off
  foam with a metal spoon; alternate stirring and skimming for 7 minutes.
  Ladle into hot sterilized jars and seal with paraffin.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tarragon Sandwich Butter
 Categories: Spreads
      Yield: 1 servings
 
    1/4 lb Sweet Butter                    1 1/2 ts Dry Tarragon
 
  Rub the dry tarragon to a powder in the palm of your hand.  Combine
  ingredients and mix until smooth.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Thai Banana Salsa
 Categories: Sauces, Thai, Salsa
      Yield: 6 servings
 
      1 lg Firm-ripe banana                    2 tb Chopped fresh cilantro
      1 ts Oriental sesame oil                 1 ts Grated lemon peel
    1/2 c  Chopped golden raisins              1 ts Japanese chili spice
 
  1. Peel and halve lengthwise banana. In a nonstick 10-12" frying pan over
  high heat, brown banana well in sesame oil, about 8 minutes.
  
  2. Chop banana. Mix with raisins, cilantro, lemon peel and Japanese chili
  spice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: The Georgia Peachberry No Cook Jam
 Categories: Toppings, Spreads
      Yield: 4 servings
 
      1 c  Crushed raspberries             3 1/4 c  Sugar
      1 c  Peeled, finely chopped              2 tb Lemon juice
           -peaches                            1    Pouch liquid fruit pectin
 
  Measure prepared fruits into a large bowl.  Add sugar to fruit and mix
  well. Let tand for 10 minutes. Stir in lemon juice and liquid fruit pectin.
  Continue to stir for 3 minutes until most of the sugar is dissolved.  Pour
  into clean jars or plastic containers. cover with tight lids and let stand
  at room temperature until set (may take 24 hours) Store in freezer, or for
  3 weeks in refrigerator. Makes 4-1/2 cups.
  
  Origin: Reader's Digest, Canadian Edition, June 1993. Shared by: Sharon
  Stevens
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: The Kaufmans' Apple Butter
 Categories: Spreads, Toppings
      Yield: 6 servings
 
      6 lb Jonathan apples (or other           8 c  Apple cider
           -cooking apples)                    3 c  Sugar
      4 c  Water                          
 
  1. Core and quarter unpeeled apples. In an 8 to 10 quart heavy Dutch oven,
  combine apples and water. Bring to boiling. Reduce heat. Cover; simmer for
  30 minutes, stirring occasionally.
  
  2. Drain off liquid. Press apples through a cone-shaped colander or food
  mill for applesauce. Discard waste.
  
  3. Meanwhile, in a large saucepan, cook apple cider over high heat for
  about 30 minutes or till reduced by half.
  
  4. In the Dutch oven, combine applesauce and reduced cider. Bring to
  boiling. Reduce heat. Simmer, uncovered, for 30 minutes, stirring
  occasionally.
  
  5. Stir in sugar. Bring to boiling. Reduce heat. Simmer, uncovered, for 2
  to 3 hours or till mixture resembles thick applesauce, stirring often. (It
  will thicken as it stands.)
  
  6. Carefully ladle the hot mixture into sterilized, hot, half-pint jars,
  leaving 1/4-inch headspace. Adjust lids. Process in boiling water bath for
  5 minutes. (Begin timing when water begins to boil.)
  
  Note: If you like, spoon the apple butter into freezer containers. Cover
  and freeze. You can also store it in the refrigerator.
  
  Source: Midwest Living Magazine, April 1991
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tomato Catsup
 Categories: Condiment
      Yield: 6 servings
 
      5 qt Tomato pulp                         2 ts Black pepper
      2 ts Cinnamon                            3 tb Salt
      1 ts Paprika                             1 lg Onion, chopped
      1 tb Mixed spices                        3 tb Cold water
      1 tb Mustard                         1 1/4 c  Sugar
  2 1/2 c  Vinegar                        
 
  Prepare tomato pulp by washing and chopping tomatoes, cooking until soft,
  and rubbing through a sieve.  Tie whole spices and onion in a thin bag. Mix
  mustard with cold water.  Combine all ingredients. Cook slowly, stirring
  frequently, until thick. M.B. Horsky, Simpson, PA.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tomato Celery Chow-Chow
 Categories: Relishes
      Yield: 6 servings
 
      1    Peck half ripe tomatoes         2 2/3 c  Brown sugar
      2 c  Diced celery                      1/2 c  Salt
      6 md Onions                            1/4 ts Nutmeg
      6    Green sweet peppers, chopped        2 oz Mustard seed
      2 qt Vinegar                        
 
  Scald, peel, chop, and drain tomatoes.  Add celery, onions, and peppers.
  Scald and cool vinegar.  Add sugar, salt, mustard seed, and nutmeg. Combine
  with vegetables.  Stir all together thoroughly 3 or 4 times at intervals of
  1/2 hour.  Let stand 6 weeks before using. Florence Taft Eaton, Concord,
  MA.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tomato Ketchup
 Categories: Condiment
      Yield: 2 servings
 
      2 lb Ripe (about 5 or 6 medium)               -corn syrup
           -tomatos, rinsed and diced        1/2 c  Plus 2 Tablespoons cider
      2 lg Garlic cloves, smashed                   -vinegar
    1/2 sm Onion, diced                        1 tb Salt
    1/4 lg (1-ounce) red bell pepper,          2 ts Pickling spices
           -diced                            1/4 c  Tomato paste
    1/2 c  Plus 2 Tablespoons light       
 
  Info:  from "Eat More, Weigh Less", by Dean Ornish M.D., 1993 Harper
  Collins recipe by Wolfgang Puck typed for you by Perry Lowell, GOURMET,
  July '93 The length of time it takes for the ketchup to thicken depends on
  the water content of the tomatos, so be patient.  Make only with
  vine-ripened tomatos.
  
  Makes 2 cups.
  
  In a medium stainless-steep or enamel saucepan, over a low flame, cook the
  tomatos and garlic until the sauce begins to bubble.  Add the onion and red
  pepper and cook 1 to 2 minutes.  Stir in the corn syrup, vinegar, salt, and
  pickling spices and continue to simmer over the low flame until the sauce
  reduces and thickens, about 1-1/2 hours, stirring occasionally.  (The sauce
  will reduce by about one-half.)  Do not rush.  Cook over a low flame to
  prevent scorching.
  
  Strain through a food mill and stir in the tomato paste.  Correct seasoning
  to taste, cool, and refrigerate in a covered container until needed. The
  ketchup will thicken slightly as it cools, but it is not the consistency of
  store-bought ketchup.  The ketchup will keep up to three weeks.
  
  Serving Size:       2 Tablespoons Calories: 52 Fat: .3 grams Cholesterol: 0
  Sodium:             448.4 milligrams
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tomato Relish I
 Categories: Relishes
      Yield: 6 servings
 
      1 qt Ripe tomatoes                       3    Red peppers
      6 sm Onions                            1/2 c  Salt
      2    Green peppers                       2 c  Vinegar
      1 qt Green tomatoes                      2 c  Sugar
 
  Chop green tomatoes.  Add salt.  Allow to stand overnight. Drain. Chop ripe
  tomatoes, onions, and peppers.  Add to green tomatoes. Add vinegar and
  sugar.  Heat to boiling.  Simmer 1/2 hour, stirring frequently. Florence
  Taft Eaton, Concord, MA.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tomato Relish Ii
 Categories: Relishes
      Yield: 6 servings
 
      4 c  Crushed and peeled tomatoes       1/4 c  Lemon juice
  6 1/2 c  Sugar                                    Grated rind 1 lemon
      1    Bottle fruit pectin            
 
  Boil tomatoes 10 minutes in an uncovered kettle.  Stir occasionally. Add
  lemon juice and grated lemon rind.  Heat rapidly to full rolling boil. Stir
  constantly before and while boiling. Boil hard 2 minutes. Remove from fire.
  Stir in fruit pectin. Skim. This recipe requires about 2 1/2 pounds
  tomatoes. The Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Traditional English Mustard
 Categories: Spreads, Londontowne
      Yield: 12 servings
 
           Water                                    Dry Mustard Powder
 
  Mustard loses potency if heated therefore the traditional recipe calls for
  COLD water. Mix mustard powder and cold water in proportions to make a
  smooth paste but only enough for current use. Let stand for at least 10
  minutes before serving to allow the enzymes to develop. Serve: with beef,
  ham, cheese and sausages.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Turkey Giblet Gravy
 Categories: Toppings, Poultry
      Yield: 12 servings
 
    1/4 c  Pan drippings                            Turkey giblets,cooked,choped
    1/4 c  Flour                                    Salt
      1 c  Water                                    Pepper
      2 c  Turkey stock                   
 
  1. Pour off all turkey fat from roasting pan into a glass measuring cup.
  Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook and stir 2
  or 3 minutes over low heat. Add water and 2 cups of the reserved turkey
  stock. Cook, stirring and scraping up browned bits in pan with wooden
  spoon, until gravy thickens and bubbles 2 minutes. Strain gravy into
  saucepan; add chopped giblets and reserved liver. Taste; season with salt
  and pepper if needed.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Turmeric Oyster Crackers
 Categories: Condiment
      Yield: 6 servings
 
     10 oz Oyster Crackers                     1 ts Garlic Powder
    1/4 c  Water                               1 ts Dill
    1/4 c  Olive Oil                         1/2 ts Turmeric
      1 ts Granulated Chicken Bouillon    
 
  Method: Place Oyster Crackers in a large mixing bowl. In small sauce pan
  boil Chicken Bouillon in water. Add other ingredients to sauce pan and
  simmer for a few minutes. Pour about 1/4 of the liquid over the Oyster
  Crackers. Mix. Repeat. Place Oyster Crackers in a microwave safe bowl. Cook
  in microwave oven on high for 3 minutes. Remove from oven and stir. Cook in
  microwave oven for another 3 minutes. Allow to sit for 5 minutes before
  serving. . THANKS for responding ...
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Uncooked Cucumber Relish
 Categories: Pickles, Relishes
      Yield: 8 servings
 
      6 lg Cucumbers                           1 tb Salt
      3 sm Onions, Chopped Fine                1 ts Pepper
      1 pt Vinegar                        
 
  Peel cucumbers and chop fine through food chopper.  Add salt.  Keep
  cucumbers in a colander for 1 hour and add onions, pepper and vinegar. Stir
  well.  Pack in glass jars or bottles.  Seal tight and let stand for 1 month
  before using.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Vanilla Bean Extract
 Categories: Spices/etc., Beans
      Yield: 4 servings
 
    1/2 c  Brandy                              3    Or 4 Vanilla beans
 
  Chop vanilla beans into small pieces, being careful not to lose any of the
  bean or the little black seeds.
  
  Drop the pieces inot a clean jar and cover with the brandy.  cover with a
  tight-fitting lid and keep in a dark place, shaking every 3 days or so.
  
  Extract will be ready in 2 weeks.  A touch more brandy can be added if the
  beans still seem potent.  Mixture can be added to indefinately.
  
  TO USE:
  
  Use just as you would regular vanilla extract, but taste to make sure the
  brandy flavor isnot too strong.
  
  Source:  Cheaper and Better Alternatives To Store Bought Goods by Nancy
  Birnes
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Watermelon Rind Preserves
 Categories: Pickles, Preserve
      Yield: 6 servings
 
      1    Watermellon                         2 c  Sugar
      1 qt Water                             1/2    Sliced lemon
      1 tb Lime                                2    Sticks ginger
      1 qt Water                          
 
  Pare green and pink from inch cubes of 1 melon.  Soak overnight in 1 quart
  water and 1 tbsp lime  Rinse well.  Boil cubes in clear water for 15
  minutes. Drain.  Boil 1 quart water, 2 cups sugar, 1/2 sliced lemon, 2
  sticks ginger, for 5 minutes.  Add rind and cook until clear.  Let stand
  overnight.  Repeat, and seal in sterilized jars.
  
  Origin:  Found in recipe box bought from garage sale. Shared by: Sharon
  Stevens
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Watermelon Honey
 Categories: Condiment
      Yield: 6 servings
 
     10 lb Chopped melon                     1/4 lb Preserved ginger or ginger
      2    Lemons                                   -root
      2 qt Cold water                         10 lb Sugar
 
  Pare watermelon.  Discard rind and all of the pink portion. Grind white
  portion through food chopper, using the coarse knife. Use the following
  proportions:
  
  Combine melon and water.  Cook slowly until melon is clear.  Add sugar,
  sliced lemon, and ginger, cut in small pieces.  Cook slowly until thick.
  Mrs. Mary V. Jones, Scottsville, VA.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Watermelon Preserves
 Categories: Condiment, Preserve
      Yield: 6 servings
 
           Text Only                      
 
  Pare and cut watermelon rind into pieces 2 inches long and 3/4 inches wide.
  Cover with brine made by dissolving 1 tablespoon salt in 1 quart water. Let
  stand overnight.  Drain.  Cover with water and boil 10 minutes. Drain.
  Cover with a heavy sirup made of 1 part sugar and 1 part water. Add 1
  thinly sliced lemon to each 3 quarts rind. Add whole spices if desired.
  cook slowly until rind is tender and clear. The Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: White Fig Marmalade
 Categories: Condiment, Preserve
      Yield: 9 servings
 
      3 lb Of white figs                   6 3/4 c  Sugar (3 3/8 pounds)
      3    Oranges                             3    Lemons
 
  Makes about 9 half-pints. Wash, peel and chop the figs. Wash and chop the
  oranges, including the rind. Put figs and oranges in a preservng kettle
  with the sugar.  Place on low heat and cook, uncovered, about 45 minutes,
  stirring occasionally.  While this is simmering, wash, very thinly slice
  and seed the lemons.  Cook them in a small amount of water until tender and
  drain.  About 15 minutes before the fig mixture is done, add the lemon
  slices.  Ladle into hot, sterilized jars and seal immediately.
  
  To seal:  Fill to within 1/2-inch head room, being sure to first wipe the
  rim and threads of the jars with a hot damp cloth to remove all particles
  of food, seeds or spices.  While contents are hot, cover with a 1/8-inch
  layer of paraffin.  When paraffin has set, add another layer of melted
  paraffin, tilting and rotating the jar to seal completely.
  
  Jams and Jellies - 1975
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Wine Mustard
 Categories: Condiment
      Yield: 2 servings
 
    3/4 c  Sugar                             1/2 c  Dry white wine
    3/4 c  Dry mustard                         3    Eggs
    1/2 c  Cider vinegar                  
 
  An interesting contrast of hot and sweet flavors.
  
  In top of double boiler or heatproof bowl, with small whisk beat together
  all ingredients until well blended and smooth.. Stir over simmering water
  about 8 minutes or until thickened and smooth. Pour into small sterilized
  jars; cover and refrigerate. Serve as condiment or use as glaze for meats.
  Keeps several months. Makes 2 cups.
  
  Per tablespoon: 43 calories, 2 grams protein, 5 grams carbohydrates, 2
  grams fat, 24 mg cholesterol.
  
  Recipe from:The Collector's Cookbook, Gifts From Your Kitchen. The Woman's
  Day Magazine 11/24/81. Produced by Anna-Lisa Olsson Woman's Day Food
  Department #306.
  
  Copyright 1981 CBS Publications, The Consumer Publishing Divisions of CBS
  Inc. All Rights reserved.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Yellow Tomato Preserves
 Categories: Condiment, Preserve
      Yield: 6 servings
 
      4 lb Small yellow tomatoes           3 1/2 lb Sugar
      2    Lemons                              1 tb Whole mace
      1 tb Ginger root                    
 
  Wash tomatoes, and prick each one with a fork.  Add sugar, 1 lemon sliced
  thinly, and juice of 1 lemon.  Mix.  Tie mace and ginger root in thin cloth
  bag.  Add to tomatoes.  Heat slowly and simmer gently until fruit is
  transparent.  Remove tomatoes.  Boil sirup until thick. Add tomatoes and
  heat to boiling. The Household Searchlight
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Yogurt Tomato Cooler
 Categories: Relishes, Spices/etc.
      Yield: 4 servings
 
      1 tb Corn oil                            4    Green onions, finely chopped
      2    Garlic cloves, crushed              2 tb Chopped fresh mint
    1/2 ts Cumin seeds                              Salt to taste
      1 c  Plain yogurt                             Fresh ground pepper to taste
    1/2 ts Paprika                                  Fresh mint sprigs
      2    Firm tomatoes, fine chopped    
 
  Heat oil in a small saucepan. Add garlic and cumin seeds and cook very
  gently 2 minutes. Remove from heat and cool.
  
  In a bowl, combine cooled garlic mixture, yogurt, paprika and stir well.
  Add tomatoes, green onions, chopped mint, salt and pepper.
  
  Spoon mixture into a serving bowl and chill several hours. Garnish with
  mint sprigs.
  
  VARIATION: Omit tomatoes and onions and add 1 peeled seeded finely chopped
  or grated cucumber.
  
  NOTE: Serve as an accompaniment to curries or as a tasty sauce with hot
  buttered Nan or pita bread.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Zesty Corn Relish
 Categories: Pickles, Relishes
      Yield: 6 servings
 
     17 oz Corn, Whole Kernel, Drained       1/4 c  Onion, Chopped
      4 oz Pimento, Chopped, Drained         1/4 c  Vinegar
    1/3 c  Sweet Relish                        1 tb Mustard, Prepared
    1/3 c  Bell Pepper, Chopped                1 ts Cornstarch
    1/4 c  Sugar                             1/2 ts Celery Seed
 
  In a medium saucepan, combine all ingredients; mix well. Bring to a boil
  and boil for 1-2 minutes or until clear and thickened, stir occasionally.
  Refrigerate for several hours to blend flavors. Store in refrigerator for
  up to 3 weeks.  From: Syd's Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Zesty Herb Seasoning
 Categories: Spices/etc.
      Yield: 1 servings
 
      1    Grated peel of lemon                     -crushed
      1 tb Ground mace                         2 ts Paprika
      2 tb Ground cinnamon                     1 ts Salt + potassium chloride *
      1 tb Dried basil leaves,                 1 ts Pepper
           -crushed                          1/2 ts Ground nutmeg
      1 tb Dried thyme leaves, crushed         1 ts Ground cloves
      1 tb Dried rosemary leaves             1/2 ts Ground allspice
 
  NOTE: * salt and potassium chloride mixture listed above is a product with
  half the sodium of table salt.
  
     Combine all ingredients. Refridgerate in covered container. To use,
  sprinkle as desired over meat, poultry, or fish before broiling or baking.
  Makes about 1/2 cup.
  
  NOTE: About 47 mg sodium per teaspoon. About 5 calories per teaspoon.
  
  (from Canada Safeway - Winnipeg Free Press Advertisement)
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Zesty Zucchini Relish
 Categories: Relishes
      Yield: 6 servings
 
  4 1/4 lb Zucchini, quartered 14 med.         1 tb Ground nutmeg
  1 1/2 lb Onions, quartered, 5 medium         1 tb Ground tumeric
      1 lg Sweet green pepper              2 1/2 c  White vinegar
      2 lg Sweet red peppers                   4 tb Prepared horseradish
    1/3 c  Pickling salt                       1 lg Hot pepper w/seeds chopped
  2 1/2 c  Sugar                          
 
  Good with hot dogs.
  
  Fit food processor with metal blade.  Chop zucchini to yield 12 cups and
  onions 4 cups.  Place in a large glass, stainless steel or enamel bowl.
  Remove seeds and membrane from sweet green and red peppers.  Finely chop
  green pepper; cut red pepper into 1/4 inch cubes; add both to zucchini.
  Stir in pickling salt.  Let stand overnight.
  
  PRESERVING DAY Drain vegetables; rinse with cold running water and drain
  into cheesecloth-lined colander, twisting cheesecloth to remove excess
  moisture.
  
  Fill boiling water canner with water.  Place 6 clean pint mason jars in
  canner over high heat.
  
  Place vegetables in a large stainless steel or enamel saucepan.  Stir in
  remaining ingredients and bring to a boil.  Reduce heat and simmer 45
  minutes until thick.
  
  Place snap lids in boiling water; boil 5 minutes to soften sealing
  compound.
  
  Ladle relish into a hot jar to within 1/2 inch of top rim.  Remove air
  bubbles by sliding rubber spatula between glass and food; readjust head
  space to 1/2 inch.  Wipe jar rim removing any stickiness.  Center snap lid
  on jar; apply screw band just until fingertip tight.  Place jar in canner.
   Repeat for remaining relish.
  
  Cover canner; return water to a boil; process 15 min at altitudes up to
  1000 feet.  Remove jars.  Cool 24 hours.  Check jar seals (sealed lids
  curve downward.)  Remove screw bands (if desired).  Wipe jars, label and
  store in a cool, dark place.
  
  Source:  Bernardin Guide to Home Preserving $5 Canadian cheque or money
  order, Bernardin of Canada Ltd. 120 The East Mall, Toronto Ontario M8Z 5V5
  
  Shared but not tested by Elizabeth Rodier Aug 93
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Zippy Cheese Spread
 Categories: Spreads, Cheese/eggs, Spices/etc., Hot
      Yield: 10 servings
 
      1 pk Process chesse spread             1/2 ts Worcestershire sauce
      2 tb Dry white wine                      1 ds Ground cayenne red pepper
      2 tb Butter or margarine,softened             Toast rounds or crackers
      2 ts Prepare mustard                
 
  Beat all ingredients except toast rounds in small mixer bowl (cheese bits
  will remain in spread). Serve with toast rounds.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Zucchini Jam
 Categories: Toppings, Preserve
      Yield: 6 servings
 
      6 c  Zucchini-peeled and grated          5 c  Sugar
    1/4 c  Water                              13 oz Crushed pineapple
      1 pk Sure-Jell                           6 oz Apricot Jello
 
  Boil the zucchini and water until soft.  Add Sure-Jell and bring to a hard
  boil.  Add sugar and pineapple.  Boil 5 minutes.  Remove form heat. Add
  apricot Jello.  Stir well.  Pack in sterilized jars and seal.
  
  I use the Sure-Jell Light and use only 3 1/2 cups sugar.  This is an orange
  colored jam and really tastes great...unless you don't like apricots or
  pineapple!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Zucchini Pickle
 Categories: Pickles
      Yield: 6 servings
 
      2 lb Fresh zucchini                      2 ts Mustard seed
      2 sm Onions                              1 ts Celery salt
    1/4 c  Pickling or kosher salt             1 ts Turmeric
      2 c  Sugar                               3 c  Vinegar
 
  Wash zucchini and cut in thin slices.  Peel and cut onions in quarters,
  then slice very thin.  Add to zucchini.  Cover zucchini and onions with 1
  inch water and add salt.  Let stand 2 hours.  Drain thoroughly.
  
  Bring remaining ingredients to boiling.  Pour over zucchini and onions. Let
  stand 2 hours.  Bring all ingredients to boiling point and heat 5 minutes.
  
  Pack hot into hot jars, leaving 1/4 inch head space.  Remove air bubbles.
  Adjust caps.  Process 15 minutes in boiling water bath.  Yield: 4 half
  pints.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Zucchini Relish
 Categories: Pickles, Relishes
      Yield: 1 servings
 
      6 c  Grated zucchini                   1/2 ts Dry Mustard
      3 c  Grated Yellow Onions              1/2 ts Ground Mustard
      1    Sweet Red Pepper *                1/2 ts Ground Tumeric
      3 tb Coarse Salt                         1 ts Celery Seed
  1 1/4 c  White Vinegar                     1/2 ts Fresh Ground Pepper
      3 c  Sugar                          
 
  * Red Pepper should be seeded and grated.
  ~-------------------------------------------------------------------------
  Place grated vegetables in non aluminium bowl. Sprinkle on salt. Mix well,
  cover and let stand for 12 hours.  Rinse well by running cold water over
  vegetable mixture in colander.  Drain thoroughly. Place vinegar, sugar, and
  spices in heavy saucepan over medium heat.  Bring to a boil. Lower heat and
  cook for about 15 minutes, or until mixture begins to thicken. Immediately
  add vegetable mixture and cook for 30 minutes. Remove from heat. Pour into
  hot sterilized jars.  Vacuum seal. Makes: 8 1/2 pint jars.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Acapulco Chicken
 Categories: Poultry, Mexican
      Yield: 6 servings
 
      2 c  Canned unsalted chicken           1/2    Yellow bell pepper, sliced
           -broth, defatted                    2 tb Minced jalapeno chili with
      1 tb Olive oil                                -seeds
      2 ts Ground cumin                        1    Onion, halved, thinly sliced
      2 tb Pickling spice                    1/3 c  Rice wine vinegar
    1/2    Red bell pepper, sliced           1/4 c  Fresh cilantro leaves
      1 lb Boneless skinless chicken           3 lg Garlic cloves, minced
           -breast halves                 
 
  baked (no oil) tortilla chips
  
  Boil broth and pickling spice in heavy large saucepan ten minutes. Strain
  and return liquid to saucepan.  Add chicken, onion, vinegar, garlic, oil
  and cumin to pan.  Simmer over very low heat until chicken is just cooked
  through, about ten minutes.  Transfer chicken and onions to shallow dish.
  Top with bell peppers and minced chilli.  Boil cooking liquid until reduced
  to 2/3 c, about ten minutes.  Pour liquid over chicken and let cool 30
  minutes.  Add cilantro to chicken mixture.  Cover and refrigerate until
  well chilled, turning chicken occasionally, about 4 hours (can be prepared
  one day ahead).  Slice chicken and transfer to plates.  Top with marinated
  vegetables and some of the juices.  Pass tortilla chips to use as
  "pushers."  130 calories per serving, 4 g fat, 72 mg sodium, 44 mg
  cholesterol.  From Bon Appetit's Light & Easy Mar '93.
  
  Makes 6 servings
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Acapulco Chicken (En Escabeche)
 Categories: Poultry, Mexican
      Yield: 6 servings
 
      2 c  Unsalted chicken broth,           1/2    Yellow bell pepper, sliced
           -defatted                           2 tb Minced jalapeno chili with
      1 tb Olive oil                                -seeds
      2 ts Ground cumin                        1    Onion, halved, thinly sliced
      2 tb Pickling spice                    1/3 c  Rice wine vinegar
    1/2    Red bell pepper, sliced           1/4 c  Fresh cilantro leaves
      1 lb Boneless chicken breast             3 lg Garlic cloves, minced
           -halves                        
 
  baked (no oil) tortilla chips
  
  Boil broth and pickling spice in heavy large saucepan ten minutes. Strain
  and return liquid to saucepan.  Add chicken, onion, vinegar, garlic, oil
  and cumin to pan. Simmer over very low heat until chicken is just cooked
  through, about ten minutes. Transfer chicken and onions to shallow dish.
  Top with bell peppers and minced chilli. Boil cooking liquid until reduced
  to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30
  minutes.  Add cilantro to chicken mixture. Cover and refrigerate until well
  chilled, turning chicken occasionally, about 4 hours (can be prepared one
  day ahead).  Slice chicken and transfer to plates. Top with marinated
  vegetables and some of the juices. Pass tortilla chips to use as "pushers."
  130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol. From
  Bon Appetit's Light & Easy Mar '93.
  
  Makes 6 servings
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Acapulco Rice
 Categories: Mexican, Cheese/eggs, Vegetarian, Rice/grains
      Yield: 4 servings
 
     16 oz Tomato Sauce                    1 1/2 c  Minute Rice
    1/2 c  Water                             1/2 c  Crushed Tortilla Chips
      3 ts Chili Powder                      1/2 c  Shredded Cheddar Cheese
 
  Combine tomato sauce, water and chili powder in a medium sized saucepan.
  Bring to a full boil.  Stir in rice.  Cover, remove from heat and let stand
  for 10 minutes.  Sprinkle with tortilla chips and cheese.  Serve with
  shredded lettuce and sour cream if desired.  From: Syd's Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Aceitunas Rellenas - Stuffed Olives
 Categories: Appetizers, Mexican
      Yield: 6 servings
 
  7 1/2 oz Can Pitted Olives                        - Pressed
    3/4 oz Can Anchovy Fillets, Cut In       1/3 c  Wine Vinegar
           - Small Pieces                      1 tb Olive Oil
      1    Can Chopped Pimentos                     Oil From Anchovies
      1    Clove Garlic, Mashed Or           1/4 c  Minced Parsley
 
  Drain olives and stuff with the anchovy fillets.  Combine the other
  ingredients, except parsley; pour over the olives and marinate over-night.
  Mix in parsley half an hour before serving.  If the idea of stuffing the
  olives throws you, don't do it.  Simply add the anchovies to the marinade
  and pour over the olives.  These will keep for a week or more if parsley is
  added just before serving.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Adobo (Mexican Smoked Chile Marinade)
 Categories: Condiment, Spices/etc., Mexican, Marinade
      Yield: 1 servings
 
      3    Oranges                             2 ts Dried oregano
      1    Lime                              1/2 ts Cumin seed
      2    To 3 canned chipotle chilies      1/2 ts Black pepper
           -or to taste                        2 tb Wine vinegar
      3    Cloves garlic (1 T)               1/2 ts Salt
 
  Source: FOODday, July 9, '91 From: Valerie Whittle
  
  This spicy marinade owes its unusual flavor to the chipotle, a smoked
  jalapeno chile.  Chipotles are usually sold canned in tomato paste. Look
  for them at Mexican and Latin American markets.  Adobo marinade goes
  particularly well with pork.
  
  Juice the oranges and lime.  Finely chop chilies and garlic.  Place citrus
  juices, chilies, garlic, oregano, cumin, black pepper, vinegar and salt in
  blender and puree until smooth.
  
  Makes enough marinade for 1 1/2 to 2 pounds meat or chicken.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Albondigas Soup
 Categories: Soups/stews, Ground beef, Mexican, Beef
      Yield: 5 servings
 
      3 qt Regular-strength beef broth              -their
      1 lg Can (28 oz.) crushed                     Liquid, chiles, onion,
           -tomatoes                                -basil, oregano, and hot
      1 lg Can (7 oz.) diced green                  -pepper
           -chiles                                  Seasoning to taste.  Bring
      1 lg (about 1/2-lb.) onion,                   -to a boil over high heat.
           -chopped                                 Add rice; cover and simmer
  1 1/2 ts Crumbled dried basil leaves              -15 minutes.  Add meatballs;
  1 1/2 ts Crumbled dried oregano                   Cover and simmer until
           -leaves                                  -meatballs are not pink in
    1/2    To 1 tsp. liquid hot pepper              -the
           -seasoning                               Center (cut to test), 10 to
    1/2 c  Long-grain white rice                    -15 minutes longer.  Stir
           Meatballs (recipe follows)               In the minced cilantro.
    1/2 c  Minced fresh cilantro                    Ladle into bowls and garnish
           -(coriander)                             -with cilantro sprigs.  Add
           Cilantro sprigs (optional)               Salt and pepper to taste.
           Salt and pepper                          -Makes about 5 quarts, 10 to
           In a 6- to 8-quart pan,            12    Servings.
           -combine broth, tomatoes and   
 
  MEATBALLS:  In a large bowl, mix together until well blended 1 pound GROUND
  LEAN BEEF; 1/3 pound BULK PORK SAUSAGE; 1/2 cup CORNMEAL; 1/4 cup MILK; 1
  large EGG; 1 small (about 6 oz.) ONION, minced; 1 clove GARLIC, pressed or
  minced; and 1/2 teaspoon crumbled DRIED BASIL LEAVES.
  
  Shape the mixture into about 3/4-inch balls.  If making ahead, return the
  meatballs to bowl, cover, and chill up to 4 hours.
  
  FROM:  Sunset Best of the West, Spring/Summer 1993 Originally Posted on
  GEnie by: Debbie Applebury (J.APPLEBURY)
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Almond Red Sauce
 Categories: Sauces, Vegetables, Mexican, Garlic
      Yield: 4 servings
 
    1/2 c  Slivered Almonds, Toasted           8 oz Tomato Sauce
      1 c  Onion, Finely Chopped               2 ts Paprika
      1    Clove Garlic, Crushed               1 ts Red Chiles, Ground
      2 tb Vegetable Oil                     1/4 ts Red Pepper, Ground
 
  Place almonds in food processor workbowl fitted with steel blade or in a
  blender container; cover and process until finely ground.  Cook onion and
  garlic in oil over medium heat, stirring frequently, until onion is tender.
  Stir in remaining ingredients except almonds.  Heat to boiling and reduce
  heat.  Simmer for 1 minute, stirring constantly.  Stir in almonds. Serve
  hot.  Makes about 1-3/4 cups.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Anasazi-Tofu Enchiladas
 Categories: Beans, Rice/grains, Vegetarian, Mexican
      Yield: 10 servings
 
      1 c  Slightly pureed Anasazi           1/4 c  Chopped green onion
           Beans *                             1 c  Grated cheddar
    1/2 c  Cooked rice                         1 c  Grated Monterey Jack
    1/2 c  Tofu, excess water removed         10 oz Enchilada sauce
    1/4 c  Chopped bell pepper                10    Corn tortillas
 
  Mix first five ingredients together. Add 2 T. enchilada sauce.  Moisten
  tortillas in warmed enchilada sauce. Fill tortilla with mixture and roll.
  Place in greased 6 1/2" X 10 1/2" pan with the opening of the roll down.
  Any remaining sauce should be poured on top of the enchiladas once the pan
  is filled. Place cheeses on top and bake at 300 degrees F for 35-40
  minutes.
  
  *  "Anasazi" is a Navajo word meaning "ancient one."  Anasazi beans have
  been found in many southwestern Indian dwellings.  Bean connoisseurs will
  appreciate the characteristic taste and texture talents of pinto and kidney
  combined within this ancient Indian entrant. Versatility of this variety is
  limited only by your imagination: take them for a "dip": enlist them for
  creative Mexican food construction: they even taste good straight!
  
  Courtesy of:
  
  Arrowhead Mills, Inc. P.O. Box 2059 Hereford, TX 79045 (806) 364-0730
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ancho Sauce
 Categories: Sauces, Hot, Spices/etc., Mexican
      Yield: 2 servings
 
     12    Dried ancho chilies                      -chopped tomatoes
      1 ts Salt (or to taste)                3/4 ts Ground cumin
      2 c  Boiling water                     1/4 ts Tumeric
      1 ts Dried oregano                       2 md Garlic cloves, minced
      1 c  Peeled, seeded and finely      
 
  Seed and stem chilies under cold running water.  Break into one-inch
  pieces.  Place in medium bowl.  Add boiling water and soak one hour.
  
  Strain chilies through sieve, reserving liquid.  Add tomatoes, garlic,
  salt, oregano, cumin and tumeric, and blend well.  Pour mixture into heavy
  small saucepan.  Add one cup reserved soaking liquid.  Bring to boil,
  stirring constantly.  Reduce heat and simmer until sauce thickens and coats
  spoon, ten to fifteen minutes.  Serve at room temperature.  From Bon
  Appetit, Dec '85.
  
  Makes 2 cups
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apricot Basted Quail
 Categories: Mexican, Poultry
      Yield: 4 servings
 
      1 x  Apricot Basting Sauce; *            6 ea Bacon Slices
     36 oz Quail; 6 Birds                 
 
  *    See Sowest 2 for Apricot Basting Sauce Recipe. Prepare Apricot Basting
  Sauce; set aside.  Heat oven to 400 degrees F. Wrap each quail in 1 slice
  of bacon.  Place, breast side up, at least 1-inch apart, on rack in a
  shallow roasting pan.  Roast uncovered for 30 minutes. Brush generously
  with Apricot Basting Sauce.  Roast until done, about 15 to 20 minutes
  longer.  Heat remaining sauce to serve with quail.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apricot Basting Sauce
 Categories: Sauces, Mexican
      Yield: 2 servings
 
    1/2 c  Apricot Jam                         1 tb Honey
    1/4 c  Apricots, Dried, Fine Chop          1 ts Worcestershire Sauce
    1/4 c  Dry White Wine                 
 
  Heat all ingredients over low heat, stirring occasionally, until jam is
  melted.  Makes about 1 cup of sauce.  From: Syd's Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Arroz Amarillo Con Camarones -Yellow Rice & Shrimp Casserole
 Categories: Fish/sea, Casseroles, Mexican, Rice/grains
      Yield: 6 servings
 
    1/2 c  Olive oil                                - shelled, deveined
      1 sm Onion; chopped                      1 c  -Hot water
      1 sm Green pepper; chopped             1/4 c  Dry white wine
      1    Garlic clove; minced                1 tb Lemon juice
      1    Parsley sprig                       1 tb Salt
      1 lg Ripe tomato                       1/2 ts Hot sauce
           - peeled, seeded & chopped          2 c  Long grain white rice
      1    Bay leaf                        2 1/2 c  -Water
    1/4 ts Nutmeg                            1/2 c  Beer
    1/4 ts Cumin                                    Cooked peas
    1/4 ts Thyme                                    Pimiento strips
      1 pn Saffron; toasted                         Parsley bouquets
      1 lb Shrimp, raw                    
 
  Use a 3-quart casserole with lid.  An earthenware casserole is preferable,
  especially if you wish to add a touch of Spain to a dinner party. However,
  I know that good earthenware is hard to find today.  I have 2 casseroles
  that I've had for 15 years.
  
  Heat oil in casserole.  Saute onion and pepper until transparent.  Add
  garlic, parsley, tomato, bay leaf, nutmeg, cumin and thyme.  Mix well,
  cover, and cook over low heat until mushy (about 15 minutes).  The saffron
  should be toasting on the lid in the little brown paper.
  
  Add the shrimp to the saute and cook until it turns pink.  Dissolve the
  saffron in the 1 cup hot water.  Combine with wine, lemon juice, salt and
  hot sauce.  Pour into casserole, stir to mix, and cook covered 10 minutes
  more.  Now add the rice and the 2 1/2 cups of water.  Distribute
  ingredients well in casserole.  Bring to a quick boil, STIR ONCE, and place
  in preheated 325 degree F. oven for only 20 minutes - NI UN MINUTO MAS!
  Remove from oven, uncover, and garnish with peas, pimientos, and parsley.
  Pour beer over all.  Cover again and allow to stand 15 minutes longer,
  before serving.
  
  Source: Clarita's Cocina - by Clarita Garcia  (ISBN: 0-942084-74-8) Typos
  provided by: Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Arroz Blanco
 Categories: Mexican, Rice/grains
      Yield: 6 servings
 
           Jim Vorheis                         1 c  Fresh corn kernels or 1/3
  1 1/2 c  Unconverted long-grain rice              -cup carrot rounds
    1/3 c  Safflower oil, melted                    Plus 1/2 cup fresh peas
           -chicken fat, or melted lard             -(optional)
      3 tb Finely chopped white onion          1    Parsley sprig
      1    Garlic clove, peeled and            2    Whole chilies serranos
           -finely chopped                          Sea salt to taste
  3 1/2 c  Light chicken broth,                     White Rice
           -approximately                 
 
  Put the rice into a bowl and cover with very hot water.  Stir once and
  leave to soak for 10 minutes.  Drain, rinse in cold water, and drain again.
  
  Heat the oil in a heavy pan.  Give the rice a final shake and stir into the
  fat.  Fry over medium heat for about 5 minutes, stirring almost
  continuously.  Add the onion and garlic and continue frying until the rice
  is just turning a pale gold and the onion is transparent - about 3 to 5
  minutes longer.
  
  Pour in the broth and, if used, the vegetables and parsley or fresh
  chilies, add salt to taste, stir once again for the last time, and cook
  over fairly high heat, uncovered, until all the broth has been absorbed and
  air holes appear in the surface. Cover the surface of the rice with a towel
  and lid and continue cooking over very low heat for 5 minutes more. Remove
  from the heat and set aside in a warm place for the rice to absorb the rest
  of the moisture in the steam and swell - about 15 minutes. Dig gently to
  the bottom and test a grain of rice.  If it is still damp, cook for a few
  minutes longer.  If the top grains are not quite soft, then sprinkle with a
  little more hot broth, cover, and cook for a few minutes longer.
  
  Before serving, turn the rice over from the bottom so that the flavored
  juices will be distributed evenly.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Arroz Verde
 Categories: Mexican, Rice/grains
      Yield: 6 servings
 
           Jim Vorheis                         1    Garlic clove, peeled and
  1 1/2 c  Unconverted long-grain rice              -roughly chopped
    1/3 c  Safflower oil, melted               1 c  Firmly packed, roughly
           -chicken fat, or melted lard             -chopped flat-leaf parsley
      3 tb Finely chopped white onion        1/2 c  Firmly packed, roughly
      2    Chilies poblanos, charred,               -chopped epazote or cilantro
           -peeled, and cut in strips               Sea salt to taste
      4 c  Chicken broth                            Green Rice
 
  Put the rice into a bowl and pour very hot water over to cover; stir and
  set aside for 10 minutes.  Drain in a strainer and rinse in cold water;
  drain again and set aside.
  
  Heat the oil in a heavy pan, stir the rice into it, and fry over fairly
  high heat, stirring and scraping the bottom of the pan, for about 5
  minutes.  Add the onion and chile strips and continue frying for 4 minutes
  or until the onion is translucent.
  
  Meanwhile, put 1 cup of the broth into a blender jar; add the garlic,
  parsley, and epazote and blend until smooth.  Add this to the frying rice
  and continue frying and reducing the puree over quite high heat, stirring
  and scraping the bottom of the pan, until the rice is dry. Stir in the rest
  of the broth, add salt to taste, and cook over fairly high heat, uncovered,
  until the liquid has been absorbed and there are air holes in the rice.
  Cover with a towel and lid and continue cooking over low heat for 5
  minutes.  Remove from the heat and set aside, still covered, in a warm
  place for the rice to swell up.  Before serving, turn the rice over with a
  fork from the bottom where a lot of the flavor and oil will have settled.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Atole - Atole De Zarzamora
 Categories: Mexican, Beverages
      Yield: 6 servings
 
           Jim Vorheis                              -scant 1/2 cup masa harina
      2 lb Wild blackberries                        -mixed with 1/3 cup water
      2 c  Cold water                        2/3 c  Water
    1/2 c  Cold water                      1 1/2 c  Warm milk
      3 oz Tortilla masa (1/3 cup)         1 1/2 c  Warm water
      3 tb Crushed piloncillo or           1 1/2 oz Tablet drinking chocolate
           -dark brown sugar to taste          1    3-inch cinnamon stick
    1/2 c  Prepared tortilla masa, or          3 tb Brown sugar, or to taste
 
  Though there are many variations, basically "atole" is a gruel thickened
  with masa, sweetened with raw sugar, and flavored with crushed fruits -
  such as pineapple and strawberries - or seasoned with chili. Some are made
  with a base of ground rice; others with fresh corn. For the Mexicans atole,
  too, is a natural accompaniment for tamales. For non-Mexicans, however, it
  is really not the sort of beverage that would generally be accepted, no
  matter how authentic.
  
  Blackberry atole Put the blackberries and water into a saucepan and cook
  over a medium flame, pressing them down from time to time, for about 10
  minutes.  Puree the blackberries in a blender or food processor and press
  through a fine sieve, or the fine disk of a food mill, to extract the
  seeds, and return to the pan.
  
  Add the water to the masa and press out any lumps with the back of a wooded
  spoon.  When it is quite smooth, stir it into the strained blackberries.
  Cook over low heat, stirring often until the atole begins to thicken.
  
  Add the sugar and stir until dissolved.  It should take about 25 minutes to
  reach the required consistency, so that the mixture will very lightly coat
  the back of a wooden spoon.
  
  Champurrado (Chocolate-flavored atole)
  
  Put the masa into the pan with the 2/3 cup water and cook over a low flame,
  stirring constantly, until it thickens - about 5 minutes.
  
  Gradually stir in the milk and water and cook until it begins to bubble.
  Add the chocolate, broken into pieces, the cinnamon stick, and the sugar
  and cook slowly, stirring, until the mixture thickens - about 15 minutes.
  The atole is done when a spoonful slides noiselessly rather than plops back
  into the mixture.
  
  The Cuisines of Mexico From the collection of Jim Vorheis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Avocado and Scallop Ceviche
 Categories: Appetizers, Fish/sea, Mexican
      Yield: 8 servings
 
    1/2 c  Fresh Lime Juice                    1 lg Ripe Avocado, Peeled
      3 tb Peanut Oil Or:                      2 tb Fresh Chives, Chopped, Or:
           Vegetable Oil                            Scallions, Chopped
     24    Green Peppercorns, Crushed         40 sm White Mushrooms
           Salt To Taste                     1/4 c  Vegetable Oil
           Black Pepper To Taste               2 tb Fresh Lemon Juice
    3/4 lb Sea Or Bay Scallops,                1 md Garlic Clove, Peel & Crushed
           Finely Chopped                           Salt & Pepper To Taste

----------------------------------GARNISH----------------------------------
           Additional Chives                        Scallions
 
  Combine the lime juice, oil, peppercorns, salt and pepper together in a
  glass or ceramic bowl.  Stir in the scallops, cover and refrigerate for at
  least 4 hours while they marinate.  They should become opaque in this time.
  Mash the avocado until almost smooth, then add it alonng with the cchives
  or scallions to the marinating scallops (do not drain them) and mix well.
  Set aside for at least 1/2 hour, refrigerated.  About half an hour before
  serving the scallops, remove the stems from the mushrooms and wipe them to
  remove any dirt.  Combine the vegetable oil, lemon juice, garlic, salt and
  pepper in a small bowl, and brush the insides of the mushrooms liberally
  with the mixture.  Just before serving, drain the caps and fill with the
  scallop mixture.  Garnish with additional chives, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Avocado Soup
 Categories: Soups/stews, Appetizers, Vegetables, Mexican
      Yield: 6 servings
 
 14 1/2 oz Chicken broth                     1/2 ts Salt
      2 md Avocados                        1 1/2 c  Milk
      1    Thin slice onion                    1    Lime
      3 ts Lime juice                     
 
  In a blender, combine chicken broth, avocados, onion slice, lime juice, and
  salt.  Cover the blender and blend unntil mixture is smooth, pour into a
  bowl.  Stir in milk. Cover and chill thoroughly.  Serve with lime wedges.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Avovado Relish From the Mesa Grill
 Categories: Condiment, Mexican, Relishes
      Yield: 1 servings
 
      1    Ripe Avocado, peeled,               1 tb Lime Juice, fresh
           - pitted and diced                  1 tb Chilantro, chopped
      1 tb Red Onion, diced                         Salt and Pepper to taste
      1 tb Jalapeno, seeded & minced      
 
  In a non-corrosive bowl, combine ingredients.  Cover and refrigerate.
  Return to room temperature before serving.
  
  ~From the Mesa Grill (102 5th Ave., NY), chef Bobby Flay Chicago Tribune
  Magazine, March 21, 1993 Posted by Bud Cloyd
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Aztec Enchiladas
 Categories: Cheese/eggs, Mexican
      Yield: 6 servings
 
      7    Eggs                              1/4 ts Chili powder
      2 tb Skim milk                           4    Corn tortillas
      1 tb Chicken stock                       1    Sweet red pepper rings
      1 c  Corn                                1    Parsley sprigs
 
  Beat the eggs, whisk in milk. Heat stock in large skillet and add the corn.
  Cook 2 to 3 minutes. Stir in the eggs and sprinkle with chili powder. Cook
  over low-medium heat, stirring occasionally, until the eggs are set. Place
  one-fourth of mixture on each tortilla.  Serve garnished with pepper rings
  and parsley sprigs, if desired.
  
  From: The Lose Weight Naturally Cookbook Posted by: Sheila Exner
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Baja Chicken Pasta Salad
 Categories: Mexican, Poultry, Pasta
      Yield: 6 servings
 
    3/4 lb Chicken Breast; *                 1/2 c  Mayonnaise Or Salad Dressing
      6 oz Dried Mixed Fruit; **               2 tb Sour Cream Or Plain Yogurt
      1 c  Ring Macaroni Or Orzo; Raw          1 ts Red Chiles; Ground
      1 c  Jicama; Cubed                     1/4 ts Salt
      2    Green Onions/Tops; Sliced      
 
  *      The chicken breast should be boneless, skinless and weigh about 3/4
  **     You should use 1 6-oz package of diced mixed fruit.
  ~-------------------------------------------------------------------------
  Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup
  of water) to boiling in a 4 quart Dutch oven.  Add the chicken breast.
  
  Cover and heat to boiling, reduce the heat and simmer until the chicken is
  done, about 15 to 20 minutes.  Remove the chicken with a slotted spoon.
  
  Heat the water to boiling and add the fruit and ring macaroni or orzo
  gradually so that the water continues to boil.  Boil, uncovered, stirring
  occasionally, just until the ring macaroni is tender, about 6 to 8 minutes
  or 10 minutes for the orzo, then drain.  Rinse with cold water and drain
  again.  Cut the chicken into 1/2-inch pieces and mix with the fruit,
  macaroni, jicama and onions.  Mix the remaining ingredients and toss with
  the chicken mixture.  Cover and refrigerate until chilled, at least 2
  hours.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Baked Chile Relleno Ala Weight Watchers
 Categories: Mexican, Vegetables
      Yield: 1 servings
 
      1 lg Egg, separated                           -chili, drained
      1 lg Egg white                         3/4 oz Shredded cheddar cheese
        ds Salt                                     Hot or medium salsa (opt)
      1    Canned whole small green       
 
  1. Preheat oven to 350F. Spray 6" au gratin dish with nonstick spray. Set
  aside.
  
  2. In a medium bowl, with electric mixer on high speed, beat egg white and
  salt until stiff.
  
  3. In a small bowl, lightly beat egg yolk; fold into egg whites. Spread
  half the mixture in prepared dish. Open chile and place flat on top;
  sprinkle with cheese. Spread remaining egg mixture on top to make an even
  layer.
  
  4. Bake until golden brown and center is set; 15-20 minutes. Serve with
  salsa if desired.
  
  Source:  Weight Watchers Magazine, Feb. 1993
  
  Each serving provides: 2 proteins, 1/2 vegetable, 20 optional cal. Per
  serving: 188 cal.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Baked Chimichangas
 Categories: Mexican, Ground beef, Beef
      Yield: 4 servings
 
      1 x  Almond Red Sauce; *               1/2 ts Salt
      1 x  Jalepeno Cream Sauce; *           1/4 ts Cinnamon; Ground
      1 lb Ground Beef                       1/8 ts Cloves; Ground
    1/4 c  Onion; Finely Chopped, 1 sm.        4 oz Green Chiles; Chopped, 1 can
      1 ea Clove Garlic; Finely Chopped        1 c  Tomato; Chopped, 1 medium
    1/4 c  Almonds; Slivered                   8 ea Flour Tortillas; **
    1/4 c  Raisins                             1 ea Egg; Large, Beaten
      1 tb Red Wine Vinegar                    2 tb Margarine Or Butter;Softened
      1 ts Red Chiles; Ground             
 
  *    See Sowest2. ** Tortillas should be 10-inches in diameter and be
  warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve. Cook
  and stir ground beef, onion and garlic in 10-inch skillet over medium heat
  until beef is brown; drain. Stir in remaining ingredients except tortillas,
  egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20
  minutes; stir occasionally.  Heat oven to 500 Degrees F.  Spoon about 1/2
  cup of beef mixture onto the center of each tortilla.  Fold one end of th
  tortilla up about 1 inch over the beef mixture; fold right and lift sides
  over folded end, overlapping.  Fold remaining end down; brush edges with
  egg to seal brush each chimichanga with margarine.  Place seam sides down
  in ingreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch.  Bake until
  tortillas begin to brown and filling is hot, 8 to 10 minutes.  Serve with
  Almond Red Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T
  Butter Or Margarine.  Heat vegetable oil (about 1 inch) to 365 degrees F.
  Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden
  brown, 3 to 4 minutes.  Keep warm in 300 degree F Oven.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Baked Red Snapper
 Categories: Mexican, Fish/sea
      Yield: 8 servings
 
      2 lb Red Snapper Fillets; *            1/4 c  Lemon Juice
      1 c  Milk                                2 tb Capers
      1 ts Oregano Leaves; Dried               1 ts Cumin; Ground
      1 ea Onion; Medium, Sliced             1/2 ts Salt
    1/4 c  Olive Or Vegetable Oil            1/4 ts Pepper
    1/2 c  Ripe Olives; Pitted                 4 c  Tomatoes; Chopped, 4 Large
    1/4 c  White Wine; Dry                     2 ea Cloves Garlic;Finely Chopped
 
  *    Red Snapper Fillets should be cut into 8 serving pieces. Place fish
  fillets in a shallow glass or plastic dish.  Mix milk and oregano and pour
  over the fish.  Cover and refrigerate at least 1 hour. Cook and stir onion
  in the oil in a 10-inch skillet until tender.  Stir in the remaining
  ingredients except the fish.  Simmer, uncovered, until thickened, about 15
  minutes.  Heat the oven to 350 degrees F. Drain the fish fillets and pat
  dry.  Place 1 piece of fish on each of eight 12-inch squares of heavy duty
  aluminum foil.  Spoon some tomato mixture onto the fish. Fold foil over the
  fish and seal securely.  Place the foil packets in an ungreased jelly roll
  pan, 15 1/2 X 10 1/2 X 1-inch.  Bake until fish flakes easily with a fork,
  about 30 minutes.  Serve with snipped fresh cilantro and lemon wedges if
  desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Baked Rice with Green Chiles
 Categories: Mexican, Rice/grains, Spices/etc., Hot
      Yield: 8 servings
 
      3 c  Rice; Cooked                      1/2 c  Cheddar Cheese; Shredded
      1 c  Dairy Sour Cream                         Red Chiles; Ground, To Taste
    1/2 c  MontereyJack Cheese;Shredded        8 oz Green Chiles; Chopped, *
 
  *    Use 2 4-oz cans of chopped green chiles which have been drained.
  ~-------------------------------------------------------------------------
  Heat the oven to 350 degrees F.  Mix all the ingredients in an ungreased
  2-quart casserole.  Bake, uncovered, for 30 minutes, or until done.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Baked Sour Cream Tacos - Tacos De Jocoqui Al Horno
 Categories: Cheese/eggs, Mexican
      Yield: 6 servings
 
     12    Tortillas                           1 sm Onion, chopped
           Oil for frying                      1 cn Solid pack tomatoes, Chopped
           Sauce:                                   Salt
      2 tb Oil                                 1 lb Monterey Jack cheese, cubed
      2 tb Salsa Jalapena or your              1 ts Rubbed oregano
           -favorite chili relish              1 pt Sour Cream, salted
 
  For sauce, wilt onion in hot oil.  Add tomatoes, oregano, salsa, and salt.
  Cook for 15 or twenty minutes.  Set aside.  Fry tortillas lightly in oil,
  put some of the sauce and a piece of cheese on each one and roll. Arrange
  in a buttered shallow glass baking dish.  Pour remaining sauce over tacos,
  top with cheese and spoon sour cream over all. Bake at 325 F. for 25 to 30
  minutes.  Serves 6 to 12.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Bananas Fritas
 Categories: Desserts, Mexican
      Yield: 4 servings
 
      4    Firm Bananas                      1/2 c  Honey
      2 c  Beer Batter                         1 pt Vanilla Ice Cream or
           Oil For Deep-Frying                 1 c  Flavored Whipped Cream
    1/2    Lemon, Juice of                
 
  Servings: 4
  
  Peel bananas & split each into 3 sections lengthwise. Dip the sections into
  beer batter, shake off excess batter, and slip the bananas into 350 degree
  cooking oil.  Cook on all sides,turning carefully, until batter is crisp
  and golden. Arrange fried bananas on 4 dessert plates and sprinkle with
  lemon juice and honey.  Top with ice cream or flavored whipped cream and
  serve immediately. If you use whipped cream as a topping flavor it with a
  little sugar and almond extract.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Barbacoa De Cabeza
 Categories: Beef, Mexican
      Yield: 6 servings
 
      1    Cabeza, beef head                        3heads garlic
      4    Onions                              2 bn Cilantro
 
  corn or flour tortillas
  
  Before you actually get the cabeza (beef head), understand that it won't
  look very nice -in fact it will look pretty gruesome.  Therefore, I suggest
  purchasing the thing the day you cook it.
  
  In the Rio Grande Valley, barbacoa de cabeza is traditionally eaten on
  Sunday mornings.
  
  Clean the cabeza, removing eyes, ears, etc.  Discard the tongue. Leaving it
  will impart an odd taste to the meat.  Wrap the cabeza in a paper sack,
  along with onions, garlic, and cilantro.  Wrap THAT in burlap.
  
  Dig a hole 2 feet deep and build a driftwood fire in it.  Wait until the
  fire goes to coals, then cover them with ashes, followed by the cabeza,
  then about 2 inches of dry dirt or sand.  Fill up the hole.  Add 6 to 8
  inches of dirt or sand over it.  Build a fire on top of the ground.  Use
  slow-burining wood such as oak or mesquite.
  
  Leave the cabeza in the hole 12 to 18 hours.  For example, if you begin
  cooking it at 4:00 p.m., it should be ready by the next morning.  Serve
  with tortillas.
  
  Serves one vanload.
  
  If you want to try barbacoa de cabeza at homne, try wrapping the cabeza in
  foil and bakinng it in an oven or over a charcoal grill.  Using foil in
  place of the paper bag keeps the cabeza slightly moister while
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Basic Green Sauce
 Categories: Sauces, Vegetables, Mexican, Garlic
      Yield: 8 servings
 
      1 c  Onions, Chopped                     2    Cloves Garlic, Crushed
    1/2 c  Vegetable Oil                       1 tb Oregano Leaves, Dried
     10 oz Fresh Spinach, Chopped              1 c  Chicken Broth
    1/2 lb Tomatillos, Coarsely Chopped        2 c  Dairy Sour Cream
      4 oz Diced Green Chiles             
 
  Cook and stir onions in oil in a 3-quart saucepan until tender.  Stir in
  remaining ingredients except broth and sour cream.  Cover and cook over
  medium heat for 5 minutes, stirring occasionally.  Place mixture in food
  processor workbowl fitted with steel blade or in a blender container; cover
  and process until smooth, about 1 minute.  Return mixture to saucepan; stir
  in broth.  Heat to boiling; reduce heat.  Simmer uncovered for 10 minutes.
  Stir in sour cream.  Cover and refrigerate any remaining sauce. Makes about
  4 cups of sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Basic Red Sauce
 Categories: Sauces, Mexican
      Yield: 4 servings
 
      8    Ancho Chilies                       8 oz Tomato Sauce; 1 cn
  3 1/2 c  Warm Water                          1 tb Oregano Leaves; Dried
    1/2 c  Onion; Chopped                      1 tb Cumin Seed
      2    Garlic; Cloves, chopped             1 ts Salt
    1/4 c  Vegetable Oil                  
 
  Cover chiles with warm water.  Let stand until softened, about 30 minutes;
  drain.  Strain liquid; reserve.  Remove stems, seeds and membranes from
  chilies.  Cook and stir onion and garlic in oil in a 2-quart saucepan until
  onion is tender.  Stir in chilies, 2 cups of the reserved liquid and the
  remaining ingredients.  Heat ot boiling, reduce heat.  Simmer, uncovered,
  20 minutes; cool.  Pour into a food processor work bowl fitted with steel
  blade or into a blender container; cover and process until smooth. Cover
  and refrigerate up to 10 days. Makes about 2 1/2 cups sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Bean and Rice Burritos
 Categories: Mexican, Beans, Rice/grains
      Yield: 2 servings
 
     28 oz Water-packed pinto beans            1 ds Garlic powder
           -- drained and rinsed               1 ds Cumin
      1 c  Cooked brown rice; -OR-           3/4 c  Water
           - up to double this amount          6    Tortillas
      1 ds Chili powder                  

----------------------------------TOPPINGS----------------------------------
      1    Head iceberg lettuce                1    Ripe tomato; chopped
           -- chopped and dried                     Mexican salsa
      1 bn Scallions; chopped             
 
  Place the beans in a saucepan and mash with a potato masher.  Add the
  cooked rice, spices, and water.  Heat 5 to 10 minutes.  Meanwhile, prepare
  the vegetables.  Heat the tortillas quickly (just to soften) in a preheated
  skillet, toaster oven, or microwave.  Place a line of bean mixture down the
  middle of each tortilla.  Top with lettuce, scallions, tomato, and salsa.
  Tuck in the top and bottom edges, roll into a burrito, and serve
  immediately, topped with additional salsa if desired.
  
  These are taken from "The McDougall Plan" and "The McDougall Program".
  From: Amelia L. Carlson <acarlson@hpdblpy.cup.hp.com>
  
  Servings: 2-3
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Bean Burrito Layers
 Categories: Beans, Vegetarian, Mexican
      Yield: 4 servings
 
    1/2 c  Green Lentils; dried                1 tb Chili Powder
    1/4 c  Pinto Beans; dried                1/4 c  Coriander Leaves; chopped
    1/4 c  Red Kidney Beans; dried             6 oz Monterey Jack Cheese; grated
    1/4 c  Baby Lima Beans; dried              6    Flour Tortillas; 10"
      1    Onion; medium                       1    Tomato; medium, chopped
      4    Garlic Cloves                       1    Lettuce; shredded
      2    Jalapeno Peppers *                  1    Salsa
      1 tb Oregano; dried                 
 
  Servings:  4
  
  Rinse lentils and beans, discarding any that look suspicious, and soak in
  clean water 4 - 6 hours, or overnight.  Put into medium saucepan, bring to
  boil and simmer, covered, 30 minutes.  Add water if necessary.
  
  Peel and chop onion.  Microwave on "High" 2 - 2 1/2 minutes until soft. [If
  you prefer, you may saute the onion in about 2 T. oil.  I omit the oil to
  keep the fat content down.  The flavour does not seem to suffer.] Chop the
  Jalapena pepper.  (*) Adjust the quantity to your own taste and / or
  tolerance.
  
  Peel and crush the garlic.
  
  Drain the lentil-bean mixture.  Reserve 1/2 cup of liquor.  In a food
  processor puree the lentil-bean mixture, the onion, the garlic, the
  jalapena peppers, the oregano, the chile powder, and the coriander leaves,
  adding some of the reserved liquor as necessary to process.  [The final
  puree should be quite thick.]
  
  Pre-heat the oven to 325 F.
  
  Assemble as follows on an oven-proof plate, pizza-pan or cookie-sheet:
  
  Place a flour tortilla on the *lightly* greased surface. Cover with
  lentil-bean puree [4 - 5 T.].  Sprinkle with Monterey Jack cheese. Add
  another flour tortilla and repeat, saving enough cheese to cover the top of
  the final flour tortilla.  Bake for 20 - 30 minutes.
  
  Remove from oven and allow to "firm-up" for 5 - 10 minutes before serving.
  
  Garnish with salsa, chopped tomato and shredded lettuce.  Serve with rice,
  Couscous and / or corn.
  
  The amount of oregano, coriander leaves, chile powder, or jalapena peppers
  may be varied to suit individual tastes.  I use more peppers!  If you're
  prone to "problems" with beans, add 1/4 - 1/2 t. Hing [Hing is a mixture of
  rice-flour, turmeric and asafoetida <ass-uh-fuh-TEE-duh> found in most
  East-Indian specialty stores.  It can significantly reduce flatulence.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Bean Dip
 Categories: Appetizers, Vegetarian, Mexican, Diabetic, Beans
      Yield: 6 servings
 
    1/4 c  Green Chilies, diced              1/4 ts To 1/2 ts Cumin
    1/4 c  Tomato Sauce -or- Mild Chili      1/2    Garlic Clove, minced
           -Salsa (green or red)              30 oz Can Refried Beans
      4    Green Onions, chopped          
 
  Keywords: Diabetic
  
  This dip makes a marvelous burrito filling.  Simply spoon the bean dip
  inside a warm tortilla and roll up. For an even easier bean dip, combine
  several tablespoons of salsa with refried beans and serve with tortilla
  chips.
  
  Low-Fat Cheese, freshly grated (optional)
  
  Combine chilies, tomato sauce, onions and seasonings in a saucepan and cook
  until onions are tender.
  
  Add beans and cook approximately 8 minutes.
  
  Serve either hot or cold; top with grated low-fat cheese if desired.
  
  Yield: 16 servings, 4 cups
  
  One Serving = 4 tablespoons (without cheese) Calories: 76 Protein: 4 g Fat:
  1 g Carbohydrate: 12 g Fiber: 6.4 g* Cholesterol: 0 mg Sodium: 302 mg
  Potassium: 262 mg
  
  Exchange: 1 Starch/Bread
  
  * Good source of dietary fiber
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Bean Tortilla Casserole
 Categories: Mexican, Beans, Casseroles
      Yield: 10 servings
 
      4 c  Water; *                          1/2 c  Vegetable Oil
      1 lb Pinto Beans; Dried, *           2 1/2 c  Cooked Chicken; Diced
    1/2 c  Onion; Finely Chopped, 1 Med       12 ea Flour Tortillas; ***
      2 ea Cloves Garlic                   1 1/2 c  Dairy Sour Cream
      1 x  Chiles; **                      1 1/2 c  Montery Jack Cheese;Shredded
  1 1/2 ts Chicken Bouillon; Instant         1/4 c  Green Onions w/Tops; Sliced
    1/8 ts Cumin; Ground                  
 
  *     Four 15 oz cans of pinto beans may be substituted for the water and
  **    You should use 1/3 to 1/2 cup of canned chipotle chiles in adabo ***
  Tortillas should be 8-inches in diameter and be warmed. Mix water, beans,
  chopped onion and garlic in 4-quart Dutch oven.  Heat to boiling; reduce
  heat.  Simmer uncovered until beans are tender, about 3 hours adding water
  if necessary.  Place half the beans, 1/2 cup of bean liquid, the chipotle
  chiles, bouillon (dry), and cumin in food processor workbowl fitted with
  steel blade or in blender container.  Cover and process until smooth; pour
  into large bowl.  Place remaining beans with just enough liquid to cover in
  workbowl.  Cover and process until smooth; add to bean mixture in bowl.
  Heat oil in 10-inch skillet until hot; stir in bean mixture. Cook
  uncovered, stirring frequently, until mixture is consistency of cake
  batter.  Heat oven to 350 degrees F.  Spoon scan 1/4 cup chicken onto half
  of each tortilla; fold tortillas into halves. Arrange in greased 3-quart
  round shallow casserole or rectangular baking dish 13 X 9 X 2-inches; spoon
  bean mixture over tortillas.  Top with sour cream, cheese and green onions.
  Bake uncovered until hot and bubbly, 15 to 20 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Beans Cooked in a Pot (Frijoles De Olla)
 Categories: Mexican, Beans
      Yield: 6 servings
 
      1 lb Beans - black, turtle, pink,        2 tb Lard
           -or pinto                           1 tb Salt, or to taste
           An earthenware bean pot (I          2 lg Sprigs epazote (only if
           -used my crock pot)                      -black beans are used) (An
     10 c  Hot water                                -herb)
    1/4 c  White onion, roughly sliced    
 
  *Pinto or pink beans will need 12 to 14 cups water
  
  Rinse the beans and run them through your hands to make sure that there are
  no small stones or bits of earth among them.
  
  Put the beans into the pot and cover them with the hot water.  Add the
  onion and lard and bring to a boil.
  
  As soon as the beans come to a boil, lower the flame and let them barely
  simmer, covered, for about 3 hours for black beans and 2-1/2 hours for the
  other varieties, or until they are tender, but not soft.  Do not stir
  during this time.
  
  Add the salt and epazote, if you are using it, and simmer for another 30
  minutes.  Set aside, preferably until the next day.  There should be plenty
  of soupy liquid.
  
  From: The Cuisines of Mexico Shared By: Pat Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Beans for Burritos
 Categories: Beans, Mexican
      Yield: 6 servings
 
      1 lb Pink beans                          3    Cloves garlic,
      1 sm Can Ortega green chiles,                 -minced/pressed
           -chopped                          1/2 ts Chili powder
      1 ts Salt                                4 tb Salsa or to taste
      1 lg Onion, chopped                 
 
  Soak the beans overnight, changing water several times.  Put beans in
  crock-pot and cover with an inch or so of water.  Add salt, onion, garlic,
  and chili powder.  Cook on low until beans are soft (about 18 hours?  I
  forget).
  
  When beans are cooked, ladle off and reserve some of the liquid from the
  top.  Mash the beans well.  (I never do this as well as I'd like; I've
  tried a potato masher and an empty iced-tea jar.)  Add reserved liquid as
  necessary for consistency.  (I never have to add any, myself.)  Stir in the
  chopped chiles and the salsa; heat through.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Beef and Tequila Stew
 Categories: Beef, Vegetables, Beans, Mexican, Garlic
      Yield: 6 servings
 
      2 lb Meat *                            1/4 c  Tequila
    1/4 c  Unbleached Flour                  3/4 c  Tomato Juice
    1/4 c  Vegetable Oil                       2 tb Cilantro, Fresh, Snipped
    1/2 c  Onion, Chopped                  1 1/2 ts Salt
      2    Bacon, Slices, Cut Up              15 oz Garbanzo Beans
    1/4 c  Carrot, Chopped                     4 c  Tomatoes, Chopped
    1/4 c  Celery, Chopped                     2    Cloves Garlic, Fine Chopped
 
  * Meat should be beef boneless chuck, tip or round, cut into 1-inch chunks.
  ~-------------------------------------------------------------------------
  Coat beef with flour.  Heat oil in 10-inch skillet until hot.  Cook and
  stir beef in oil over medium heat until brown.  Remove beef with slotted
  spoon and drain.  Cook and stir onion and bacon in same skillet until bacon
  is crisp.  Stir in beef and remaining ingredients.  heat to boiling; reduce
  heat.  Cover and simmer until beef is tender, about 1 hour.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Beef Burritos
 Categories: Mexican, Beef
      Yield: 8 servings
 
      2 c  Beef; Cooked, Shredded              2 c  Lettuce; Shredded
      1 c  Refried Beans; Below                2 c  Tomatoes; Chopped, 2 Medium
      8 ea Flour Tortillas; *                  1 c  Cheddar Cheese; Shredded

-------------------------------REFRIED BEANS-------------------------------
    1/2 c  Lard Or Vegetable Oil               1 tb Cumin; Ground
      2 c  Pinto Beans; Cooked                 1 ts Salt
      2 tb Chile Powder                      1/8 ts Pepper
 
  *  Tortillas should be 10-inches in Diameter and warmed. Heat beef and
  refried beans separately.  Place about 1/4 cup of the beef on the center of
  each tortilla.  Spoon about 2 T of the beans onto the beef. Top with 1/4
  cup of the lettuce and about 2 T each of tomatoes and cheese. Fold one end
  of the tortilla up about 1 inch over filling; fold right and left sides
  over folded end, overlapping.  Fold down remaining end, and serve. REFRIED
  BEANS: Heat lard in 10-inch skillet over medium heat until hot. Add pinto
  beans; cook for 5 minutes, stirring occasionally. Mash beans; stir in
  remaining ingredients. Add oil to skillet if necessary; cook and stir until
  smooth paste forms, about 5 minutes. Garnish with shredded cheese, if
  desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Beef Tortilla Casserole
 Categories: Mexican, Ground beef, Beef, Casseroles
      Yield: 8 servings
 
           Basic Red Sauce                     2    Anaheim Chiles **
           Southwest Guacamole               1/2 c  Onion, Chopped
    1/2 c  Vegetable Oil                      15 oz Pinto Beans, Drained
     10    Corn Tortillas *                    8 oz Cheddar Cheese, Shredded
      1 lb Ground Beef                   

---------------------------------GARNISHES---------------------------------
           Dairy Sour Cream               
 
  *    Tortillas should be 6 to 7-inches in diameter and be cut into **
  Chiles should be seeded and finely chopped.
  ~-------------------------------------------------------------------------
  Prepare Basic Red Sauce and Southwest Guacamole; set aside.  Heat oil in
  10-inch skillet until hot.  Cook tortilla strips in oil until light golden
  brown, about 1 minute; drain.  Cook and stir ground beef, chiles, and onion
  until beef is brown; drain.  Heat oven to 350 degrees F.  Arrange tortilla
  strips in bottom of greased rectangular baking dish 13 X 9 X 2-inches. Top
  with beef mixture, Basic Red Sauce, beans, and cheese.  Bake until hot and
  bubbly, 25 to 30 minutes.  Serve with Southwest Guacamole and Sour Cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Beer Soup with Cheese
 Categories: Soups/stews, Cheese/eggs, Mexican, Vegetables
      Yield: 4 servings
 
    1/2 c  Onion, Chopped, 1 Medium            1 ts Salt
      2 tb Margarine Or Butter                 1 ts Cumin, Ground
     12 oz Beer, Any Brand                   1/4 ts Nutmeg, Ground
    1/2 c  Carrot, Finely Chopped              1 ds Cloves, Ground
    1/2 c  Celery, Finely Chopped              1 ds Pepper
      2 c  Chicken Broth                       1 c  Dairy Sour Cream

----------------------------------GARNISH----------------------------------
      1 c  Cheese *                       
 
  *  Use Cheddar Or Monterrey Jack cut into 1/4-inch Cubes.  (4 oz)
  ~-------------------------------------------------------------------------
  Cook and stir onion in margarine in 2-quart saucepan until tender.  Stir in
  beer, carrot and celery.  Heat to boiling; reduce heat.  Cover and simmer
  10 minutes.  Stir in remaining ingredients except sour cream and cheese.
  Heat to boiling; reduce heat.  Cover and simmer for 30 minutes. Remove from
  heat; stir in sour cream.  Sprinkle with cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Birria (Seasoned and Baked Meat)
 Categories: Appetizers, Mexican, Lamb
      Yield: 6 servings
 
      8    To 10 servings                 
 
  It is a really rustic dish. Usually a whole goat or lamb, although in some
  places just the offal, is seasoned with a paste of ground spices and chiles
  and cooked in a pit barbecue. As you wander around Guadalajara at night,
  you can see that tacos of birria head the list of antojitos on the
  street-side stands and always appear prominently on the Sunday menus of the
  smaller regional restaurants. Here is a family version of birria, with the
  variety of chiles used in Zacatecas, rather than the plain chilacate or
  ancho used in Jalisco.
  
  One day ahead: 2 lamb shanks A veal breast A lamb breast 3 pounds loin of
  pork 2 tbs salt 6 chiles anchos 3 chiles guajillos 10 chiles cascabel 18
  peppercorns                    4 whole cloves 1/4 tsp oregano Scant 1/4 tsp
  cumin seeds 1/4 cup vinegar 2 tsp salt 6 cloves garlic, peeled 1/2 small
  onion Directions: There will be approximately 6 to 7 pounds of meat. Slash
  the meats in several places down to the bone and rub the salt well into it.
  Meanwhile, prepare the chili paste. Heat the comal and toast the chiles
  lightly, turning them from time to time so that they will not burn. Remove
  the veins and seeds. Put the chiles to soak in hot water for about 20
  minutes, then transfer with a slotted spoon to the blender jar, add the
  rest of the ingredients, and blend to a smooth sauce. Cover the meat
  thickly with the paste and set it aside to season for about 18 hours.
  
  On serving day: 1 1/2 cups water The meat Flour and water paste 2 pounds
  tomatoes, broiled 1 cup onion, finely chopped 1/2 tsp oregano Preheat the
  oven to 350 degrees. Put the water into the bottom of a large Dutch oven or
  casserole with a tightly fitting lid and place the meat on a rack so that
  it is just above the water. Seal the lid with a paste of flour and water
  and cook for about 3 1/2 to 4 hours, by which time the meat should be
  almost falling off the bones. Strain off the juices from the bottom of the
  pan, cool, and skim off the fat. There should be about 2 cups of juices
  left- if not, make it up to 2 cups with water. Blend the tomatoes to a
  smooth sauce. Put the sauce and the skimmed juices from the meat into a
  saucepan and bring to a boil. Serve each portion of mixed meats in a deep
  bowl. Pour 1/2 cup sauce over the meat and sprinkle with the chopped onion
  and oregano. Eat with tortillas.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Birria
 Categories: Mexican, Lamb, Veal, Pork/ham, Spices/etc.
      Yield: 10 servings
 
-------------------------------ONE DAY AHEAD-------------------------------
      2    Lamb shanks                              Hot water to cover
      1    Veal breast                        18    Peppercorns
      1    Lamb breast                         4    Whole cloves
      3 lb Loin of pork, rib or              1/4 ts Oregano
           -shoulder end                     1/4 ts Cumin seeds, scant ts
      2 tb Salt                              1/4 c  Vinegar
      6    Chiles anchos                       2 ts Salt
      3    Chiles guajillos                    6 cl Garlic, peeled
     10    Chiles cascabel                   1/2 sm Onion

-------------------------------ON SERVING DAY-------------------------------
  1 1/2 c  Water                                    -(see recipe)
           The meat                                 Meat juice
           Flour and water paste               1 c  Onion, finely chopped
      2 lb Tomatoes, broiled                 1/2 ts Oregano
 
  The word birria means something deformed or grotesque, and it is used col-
  loquially in the northwest to mean a mess or failure.  This certainly looks
  a mess when it is cooked, but it is a very savory one.
  
  It is a really rustic dish.  Usually a whole goat or lamb, although in some
  places just the offal, is seasoned with a paste of ground spices and
  chilies and cooked in a pit barbecue.
  
  One day ahead: There will be approximately 6 to 7 pounds of meat. Slash the
  meats in several places down to the bone and rub the salt well into it.
  Meanwhile, prepare the chili paste. Heat the comal (or griddle) and toast
  the chilies lightly, turning them from time to time so that they will not
  burn.  Remove the veins and seeds. Put the chilies to soak in hot water for
  abt. 20 minutes, then transfer with a slotted spoon to the blender jar, add
  the rest of the ingredients, and blend to a smooth sauce. Cover the meat
  thickly with the paste and set it aside to season for about 18 hours.
  
  On serving day: Preheat the oven to 350F. Put the water in the bottom of a
  large Dutch over or casserole with a tightly fitting lid and place the meat
  on a rack so the it is just about the water. Seal the lid with a paste of
  flour and water and cook for about 3 1/2 to 4 hours, by which time the meat
  should be almot falling off the bones.
  
  Strain off the juices from the bottom of the pan, cool, and skim off the
  fat.  There should be about 2 cups of juices left-if not, make it up with
  up to 2 cups of water.  Blend the tomatoes to a smooth sauce. Put the sauce
  and the skimmed juices from the meat into a saucepan and bring to a boil.
  
  Serve each portion of mixed meats in a deep bowl.  pour 1/2 cup of sauce
  over the meat and sprinkle with the chopped onion and oregano.  Eat with
  tortillas.  Makes 8 to 10 servings.
  
  From the Cuisines of Mexico by Diana Kennedy
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Biscochito Cake
 Categories: Cakes, Mexican
      Yield: 8 servings
 
    1/3 c  Sour cream                          1 tb Brandy
    1/4 c  Baking soda                         1 tb Granulated sugar
    3/4 c  All-purpose flour                 1/4 ts Cinnamon
    1/2 ts Baking powder                            Fruit Compote:
    1/4 ts Anise seeds                         3    Large, ripe peaches
    1/8 ts Salt                                1 tb Granulated sugar, or more to
      3 tb Unsalted butter                          -taste
      2 tb Solid vegetable shortening          2 ts Each: fresh lemon juice and
    1/3 c  Packed light brown sugar                 -brandy
      1 lg Egg                            
 
  Cake:
  
  Pinch each: cinnamon, crushed anise seeds
  
  Heat oven to 350 degrees.  Grease an 8 inch round layer cake pan.  Stir the
  sour cream and baking soda together; let stand while you begin the cake.
  Combine flour, baking powder, anise and salt in a bowl; set aside.
  
  With an electric mixer on high speed, beat butter, shortening and brown
  sugar until light and fluffy, about 2 minutes.  Add egg, and mix 1 minutes.
  Lightly fold in sour cream mixture and brandy, then combined flour mixture.
  
  Transfer batter to prepared pan and smooth top with rubber spatula. Stir
  together granulated sugar and cinnamon; sprinkle evenly over top of cake.
  Bake until toothpick in the center comes out clean, about 30 minutes.
  
  While cake bakes, prepare peaches.  Dice peaches and mix with granulated
  sugar, lemon juice, brandy, cinnamon and anise.  Toss lightly and let stand
  at least 15 minutes before serving.
  
  Cool cake in pan for 5 minutes then loosen from sides with a small knife.
  Invert onto a serving plate.  Serve warm or at room temperature with the
  peaches.  Makes one 8-inch cake.
  
  From: Asbury Park Press 08/12/92 Shared By: Pat Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Black Bean Soup Spanish Style
 Categories: Soups/stews, Mexican, Garlic, Beans, Sauces
      Yield: 4 servings
 
      1 c  Black Beans                       1/4 ts Dry Mustard
      4 c  Water                               1 ts Chili Powder
      4    Bay Leaves                          4 dr Tabasco Sauce
    1/4 ts Celery Seed                         1    Hard Boiled Egg, Sliced
    1/2 c  Chopped Celery                    1/2 c  Sour Cream
      1 c  Chopped Onion                            Salt And Pepper To Taste
      1    Clove Garlic, Minced           
 
  Sort and wash beans.  Soak overnight in water.  Add bay leaves, celery seed
  and celery.  Bring to a boil, cover, reduce heat and simmer 1 hour. Cook
  onion and garlic until tender in 1 T salad oil.  Add to beans with
  remaining ingredients except egg and sour cream.  Simmer for an additional
  hour or until beans are very tender.  Remove bay leaves.  Carefully put 1/2
  through a blender or rub through a seive.  Repeat.  Heat.  Adjust seasoning
  if necessary.  Serve hot with 2 T sour cream and egg slices.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Black Bean Tortilla Melt
 Categories: Mexican, Beans
      Yield: 6 servings
 
      1    (15 oz) can black beans             1    Lime, cut into six wedges
           -rinsed and drained                 2    (4 oz) can chopped green
    1/2 ts Chili powder                             -chiles, undrained
      6    (6-inch) corn tortillas           3/4 c  (3 oz) shredded cheddar
    1/4 c  Minced fresh cilantro                    -cheese
 
  Serves 6
  
  fresh or commercial salsa
  
  Mash beans; add chili powder, stirring well.  Spread about three
  tablespoons bean mixture on each tortilla. Sprinkle with cilantro, and
  squeeze 1 lime wedge over each.  Top each tortilla with 2 tablespoons green
  chiles and 2 tablespoons cheese.  Bake tortillas at 450~ for 3 to 5 minutes
  or until cheese melts.  Serve with fresh salsa.
  
  */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie*
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Botana Peanuts
 Categories: Appetizers, Mexican
      Yield: 6 servings
 
      2 tb Salad oil                           2 lb Unsalted peanuts
      1 tb Worcestershire                      3    To 5 T. cayenne pepper
      2    Egg whites                     
 
  With salad oil, grease two 15x10x1" jelly roll pans. Preheat oven to 250.
  
  In a large bowl beat egg whites until soft peaks form.  Fold in cayenne and
  Worcestershire.  Add peanuts and toss until evenly coated. Spread half the
  peanuts into each pan.  Bake 45 minutes, stirring every 15 minutes. Cool on
  wire rack.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Braised Meat Loaf
 Categories: Mexican, Ground beef, Pork/ham, Beef
      Yield: 12 servings
 
      1 lb Ground Beef                       1/4 ts Nutmeg; Ground
      1 lb Ground Smoked Ham; Cooked           1 x  Chipotle Sauce; *
      1 lb Ground Pork                       1/2 c  Dry Bread Crumbs
      3 ea Eggs; Large                       1/4 c  Instant Corn Tortilla Mix
      2 ts Salt                              1/2 c  Vegetable Oil
    1/2 ts Pepper                         
 
  *    See Sowest 2 for recipe. Mix ground beef, fully cooked ham, ground
  pork, eggs, salt, pepper, and the nutmeg. Shape into a loaf. Cover and
  refrigerate for 1 hour. Prepare Chipolte Sauce and set aside. Mix bread
  crumbs and tortilla mix. Coat meat loaf with bred crumb mixture. Heat oil
  in 10-inch skillet until hot. Cook meat loaf in oil over medium heat until
  brown on all sides. Pour Chipotle Sauce over meat loaf. Heat to boiling and
  reduce the heat. Cover and simmer until done; about 1 hour.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Breakfast Fruit Chimichangas
 Categories: Mexican, Cheese/eggs, Breakfast
      Yield: 6 servings
 
           Apricot Basting Sauce               6    Flour Tortillas *
      8 oz Cream Cheese Softened             1/4 c  Apricot Preserves
    1/2 c  Ricotta Cheese                      1 lg Egg, Beaten
    1/4 c  Sugar                               2 tb Butter, Softened
      1 ts Orange Peel, Grated                 1 c  Apricots, Sliced
 
  *   Flour Tortillas should be 8-inches in diameter and be warm.
  ~-------------------------------------------------------------------------
  Prepare apricot basting sauce; set aside.  Heat oven to 500 degrees F. Mix
  cream cheese, ricotta cheese, sugar, and orange peel thoroughly. Spoon
  about 1/4 cup of the mixture into the center of each tortilla; top with 1
  Tbls of preserves.  Fold one end of the tortilla up about 1-inch over
  mixture; fold in the right and left sides over the folded end and then fold
  the remaining side to overlap the others.  Brush the edges with egg to
  seal.  Brush each with margarine.  Place seam sides down on an ungreased
  jelly roll pan, 15 1/2 X 10 1/2 X 1-inch.  Bake until chimichangas begin to
  brown and the filling is hot, 8 to 10 minutes. Serve with apricots and
  Apricot Basting Sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Broiled Steak
 Categories: Mexican, Beef
      Yield: 8 servings
 
      2    Beef Flank Steaks; *                2 ts Salt
    1/2 c  Lime Juice                        1/2 ts Pepper
      2 tb Oregano Leaves; Dried               4    Cloves Garlic; Crushed
      2 tb Olive Or Vegetable Oil         
 
  *    Each flank steak should weigh between 1 and 1 1/2 lbs.
  ~-------------------------------------------------------------------------
  Place beef steaks in shallow glass or plastic dish.  Mix remaining
  ingredients and pour over the beef.  Cover and refrigerate at least 8
  hours, turning occasionally.  Set oven control to broil.  Place beef on
  rack in broiler pan.  Broil with the tops about 3 inches from the heat
  until brown, about 5 minutes.  Turn beef and broil about 5 minutes longer.
  Cut beef in thin strips across the grain of the meat.  Serve with tortillas
  and guacamole if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Broiled Tomatoes (Mexican)
 Categories: Mexican, Sauces
      Yield: 1 servings
 
           Tomatoes                       
 
  Many Mexican recipes call for tomatoes to be asados (roasted).
  Traditionally they are put onto a hot comal and cooked until the skin is
  wrinkled and brown and the flesh is soft right through--this takes about 20
  to 25 minutes for an 8 ounce tomato.  However, since this method is very
  messy, it is best to line a shallow metal pan with foil and put the
  tomatoes in it.  Place them under a hot broiler--do not have the flame too
  high or the tomato will burn without cooking through--and turn them from
  time to time so that they cook through evenly--the skin will be blistered
  and charred.  A medium tomato will take about 20 minutes.  Blend the
  tomato, skin, core, and seeds to a fairly smoothe sauce.  The skin and core
  give both body and flavor to the sauce.  And never mind if the skin ~is-
  charred; that adds character, too.  If the skin is very badly blackened and
  hard in places, then remove a little of it.  This method of cooking
  tomatoes makes for a very rich-flavored sauce. FromThe Cuisines of Mexico
  by Diana Kennedy, 1972.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Bunuelos
 Categories: Desserts, Mexican
      Yield: 6 servings
 
      4 c  Flour                               2    Eggs, beaten
      1 ts Baking powder                       1 c  Milk
      1 ts Salt                              1/4 c  Butter ,melted
      2 tb Sugar                          
 
  Here is a local recipe for a sweet crunchy treat that you usually see at
  festivals with confectioners sugar all over them.  They sell in bags of
  about a dozen.  I found the mexican recipe book!!
  
  Sift together dry ingredients.  Combine beaten eggs with milk.  Fold in dry
  ingredients and add melted butter.  On floured board knead dough as you do
  for bread.
  
  Make into small balls and roll out to about five inches.  Fry in hot fat
  about one minute on each side.Prick with fork while cooking. Sprinkle with
  sugar and cinnamon.
  
  This is from The World of Mexican Cooking by Mary Margaret Curry.Galahad
  Books.New York City.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Burrito Casserole
 Categories: Mexican, Microwave, Beans, Cheese/eggs, Casseroles
      Yield: 4 servings
 
      1 cn Refried beans                            Jalapenos)
     12 oz Block Monterey Jack Cheese,         1 sm Can Hunts tomato sauce
           -grated                           1/2    Bag (approx 5 or 6) flour
      1 cn Chopped green chilis (unless             -tortillas
           -cheese is the kind with       
 
  approx 1 lb ground beef, browned, with onion & garlic. Drain fat well.
  
  Mix tomato sauce with browned hamburg & onions, set aside.soften tortillas
  in microwave.   spread first tortilla with refried beans, sprinkle heavily
  with grated cheese, put in bottom of round 1 1/2 qt. casserole.   Spread 2
  nd tortilla with thin layer of beans, place on top of first layer, spread
  generously with meat mixture, add a generous sprinkling of peppers and a
  scant sprinkling of cheese. Continue layering tortillas with the emphasis
  alternating between bean & cheese combo and meat and pepper combination.
  reserve enough of the beans to spread a thin layer on the top tortilla, and
  cover it with a THICK layer of cheese.
  
  cover with saran wrap, heat on Medium in microwave for approximately 10
  minutes until heated through.  Serve with salsa and sour cream on the side.
  A salad and/or quacamole works well with this.
  
  serves 4 generously.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Burrito Filling
 Categories: Beef, Mexican
      Yield: 6 servings
 
      4 tb Oil                                 4 oz Can green chilies
 14 1/2 oz Can beef broth                     12 oz Can vegetable juice
  3 1/2    To 4 lb. beef stew meat             3    Minced cloves garlic
 
  shredded cheddar cheese
  
  Brown meat in oil and drain.  Add remaining ingredients except cheese.
  Simmer over low heat 2 to 3 hours.  Shred meat with fork, drain excess
  liquid.  Serve on tortillas with cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cabrito Al Pastor (Broiled Kid)
 Categories: Mexican, Meats
      Yield: 8 servings
 
      2    Kids [baby goats], 6 1/2 to         3 tb Cilantro, finely chopped
           -8 1/2 lbs each                     3 tb Chiles serranos, finely
      3 tb Salt                                     -chopped
      1 c  Mild vinegar                        1    Recipe Frijoles de Olla,
           For the garnish:                         -mashed (recipe separately)
      2 c  Guacamole (recipe               1 1/2 c  Mozzarella OR Monterey Jack
           -separately)                             -cheese, freshly grated
      3 tb White onion, chopped               16    Totopos (crisply fried
      1 c  Tomato, finely chopped                   -tortilla wedges)
 
  From Nuevo Leon.
  
  For the kid:
  
  Put kids in a large stockpot, and cover with water.  Add salt and vinegar.
  Set aside for 2 hours.  Meanwhile, build a pile of mesquite wood on the
  ground, and burn down to white coals. Remove kids from water and thread on
  spits.  Arrange over the hot coals, and roast for 2 to 3 hours, depending
  on the kids' weight, basting occasionally with a little salted water. Turn
  spits continuously so that the meat cooks evenly, or use a rotisserie. Add
  more white coals if necessary.
  
  To serve, cut kid in pieces, and place on plates.  Garnish with guacamole,
  onion, tomato, cilatro, and chiles.  Serve withj Frijoles de Olla sprinkled
  with cheese, totopos, and Pico de Gallo sauce. The kid may be shredded and
  used in fried tacos.
  
  Makes 8 servings.
  
  From:  THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang,
  New York.  1986.  ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking
  Echo, 3/93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cajeta De Leche (Burnt Milk)
 Categories: Candies, Mexican
      Yield: 6 servings
 
      2 qt Milk                              1/4 ts Soda
      3 c  Sugar                                    Small piece stick cinnamon
 
  Combine 1 quart of the milk in a saucepan with the sugar, and cook over a
  low heat, stirring from time to time, until the mixture turns golden.
  Meanwhile, stir the soda into the remaining quart of milk in a saucepan.
  Add the cinnamon stick, and bring to a boil.  Discard the cinnamon. Add the
  hot milk to the caramel mixture very gradually, stirring constantly. When
  all the milk in incorporated, place over a low heat, and cook very slowly
  until the mixture is thick.  Cool slightly; then pour into a glass serving
  bowl, and chill.
  
  Variations:  Cajeta Envinada (Milk candy with wine):  Follow the directions
  for Cajeta de Leche, omitting the cinnamon.  When it is just about cooked,
  stir in 1 cup of sweet sherry,  Madeira, or muscatel, and continue cooking
  until the wine has been absorbed.
  
  Cajeta de Almendra Envinada (Milk Candy with Wine and Almonds). Pulverize
  1/4 cup whole, blanched almonds in an electric blender. Combine with the
  milk and soda, omit the cinnamon, and bring to a boil. Then add to the
  caramel mixture as directed in the recipe for Cajeta de Leche. When almost
  cooked, stir in 1 cup of sweet sherry, Madeira, or muscatel, and continue
  cooking until the wine has been absorbed.
  
  From: The Complete Book of Mexican Cooking Shared By: Pat Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: California Style Huevos Rancheros
 Categories: Cheese/eggs, Mexican
      Yield: 4 servings
 
      1 tb Olive oil                         1/4 ts Ground Mexican oregano
    1/2    Medium-size onion, chopped        1/2 ts Salt
    3/4 c  Tomato juice, OR 1/2 cup            4    Corn tortillas
           -tomato sauce thinned with 2        4    To 8 eggs
           Tbsp water                          2    Avocados, peeled and thinly
      1 sm Clove garlic, minced                     -sliced lengthwise
      3    Whole chiles, parched,            1/2 c  Grated Monterey Jack or
           -peeled and chopped, OR 4 oz             -Cheddar cheese
           Canned whole green chiles,          4    Lettuce leaves, coarsely
           -chopped                                 -chopped
    3/4 ts Ground cumin                   
 
  ...Serve fresh fruit, warm wheat-flour tortillas, sweet butter, honey and
  coffee for a great brunch.
  
  1.  In a medium-size saucepan, heat the oil, add the chopped onion, and fry
  over medium heat until the onion is translucent. Add tomato juice, garlic,
  chiles, herbs, and salt.  Reduce heat to simmer for about 10 minutes. Sauce
  can be made a day or hours ahead of time and left at this point.
  
  2.  Preheat oven to 350 degrees F.  Warm the tortillas by wrapping in foil
  and placing on the 4 serving plates (Mexican pottery if possible) in the
  warm oven.  At the same time, warm the extra tortillas you are serving as
  bread.
  
  3.  Poach the eggs, using an egg poacher or a frying pan of hot water with
  2 tablespoons vinegar and 1 teaspoon salt added. First break an egg into a
  cup, then stir the water in the frying pan vigorously in a circular motion.
  As you stir, slide the egg from the cup into the water. Cover the pan when
  all eggs have been added.
  
  4.  To assemble the dish, place a tortilla on a plate.  Top with a circle
  of avocado slices, then arrange a drained poached egg (or 2 eggs) on top,
  spoon sauce over, and sprinkle with cheese. Place in the oven until cheese
  melts.  Add the lettuce garnish after the cheese has melted.
  
  Variation: Instead of the tortillas, rinse large "cupped" iceberg lettuce
  leaves and serve the eggs topped with sauce in the lettuce leaves.
  
  Makes 4 servings.
  
  From:  JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New
  York.  1980.  ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 6/93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Capital Punishment Chili
 Categories: Chili, Mexican, Beans
      Yield: 8 servings
 
      1 tb Oregano                             1 lb Xtra lean chuck 1/4" cubes
      2 tb Paprika                             2    Large onions, chpd
      2 tb MSG                                10    Cloves garlic, chpd
      9 tb Chili powder, light               1/2 c  Wesson oil
      4 tb Cumin                               1 ts Mole poblano
      4 tb Beef bouillon (instant,             1 tb Sugar
           -crushed)                           1 ts Coriander seed
     24 oz Old Milwaukee beer                  1 ts Tabasco
      2 c  Water                               8 oz Tomato sauce
      4 lb Xtra lean chuck ground              1 tb Masa Harina flour
      2 lb Xtra lean pork ground               1    Salt to taste
 
  Servings: 8
  
  In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef
  bouillon, beer and 2 cups water.  Let simmer.
  
  In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson
  oil or suet.  Drain and add to simmering spices.  Continue until all meat
  is done.
  
  Saute chopped onion and garlic in 1 T. oil or suet.  Add to spices and meat
  mixture.  Add water as needed.  Simmer 2 hours.  Add mole, sugar, coriander
  seed, hot sauce and tomato sauce.  Simmer 45 min. Dissolve masa harina
  flour in warm water to form a paste.  Add to chili.  Add salt to taste.
  Simmer for 30 minutes.  Add additional Louisiana Hot Sauce for hotter
  taste.
  
  Makes 1 pot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Caramel Flan
 Categories: Desserts, Mexican
      Yield: 6 servings
 
      3 tb Sugar                             1/4 ts Almond extract
      3 lg Eggs                                1 cn Evaporated whole milk - (12
    1/3 c  Brown sugar - dark brown,                -oz.)
           -packed                           1/2 c  Whole milk
      2 ts Vanilla extract                
 
  1.  Preheat the oven to 300F.  In a small saucepan, combine the granulated
  sugar with 1 tablespoon water.  Stir over moderate heat until the sugar
  turns a medium caramel color, about 3 minutes. Working quickly, pour the
  caramel into six (6-oz.) custard cups; don't worry   if they're not evenly
  coated.
  
  2.  In a medium bowl, beat the eggs.  Whisk in the brown sugar, vanilla and
  almond extract. Gradually whisk in the evaporated and whole milk.  Strain
  the mixture through a sieve and then pour it into the custard cups.  Place
  the cups in a baking pan and add enough hot water to reach halfway up the
  sides.  Bake for about 1 hour or until set.  Let the flans cool to room
  temperature in the water bath. Cover and refrigerate overnight.
  
  3.  Run a knife tip around the edge of each flan and invert onto dessert
  plates.  Serve cold.
  
  Recipe from Food & Wine, April, 1990.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Caribbean Shrimp and Black Bean Salad
 Categories: Fish/sea, Beans, Mexican
      Yield: 6 servings
 
      1 lb Cooked and cleaned medium                -rings
           -shrimp                           2/3 c  Fresh salsa
      1    (15 oz) can black beans,            2 tb Fresh cilantro, chopped
           -rinsed and drained                 2 tb Vegetable oil
      1 sm Green or red pepper cut into        2 tb Honey
           -short, thin strips                 1    Lime (2 Tbsp juice and 1 tsp
    1/2 c  Thinly sliced celery                     -shredded peel)
    1/3 c  Very thinly sliced red onion        1 c  Cherry tomato halves
 
  Combine shrimp, beans, pepper, celery and onion in a large bowl. Combine
  remaining ingredients (except tomatoes), add 1/2 tsp salt and mix well.
  Pour over shrimp mixture; toss lightly to coat.  Cover and chill at least 2
  hours or up to 24 hours, tossing lightly occasionally. Spoon salad on
  lettuce lined plates, garnish with tomatoes.
  
  */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie*
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Carne Asada
 Categories: Beef, Spices/etc., Condiment, Mexican
      Yield: 6 servings
 
  1 1/2 lb Top Round Steak Or Boneless              - Thick
           - Chuck Steak, Cut 1 1/2-Ins  

----------------------------------MARINADE----------------------------------
    1/4 c  Red Wine Vinegar                  1/2 ts Salt
      2 tb Oil                               1/2 ts Dry Mustard
      1 ts Sage Leaves                       1/2 ts Paprika
      1 ts Summer Savory                 

-------------------------------BASTING SAUCE-------------------------------
      2 tb Steak Sauce                         4 oz Whole Green Chilies, Cut
     12    Flour Tortillas, 5 to 8                  - Into Strips
           - Inches In Diameter                     Softened Butter Or Margarine
      2 md Onions, Sliced Paper Thin Or             Salsa
           - Chopped                                Guacamole
 
  Place steak in plastic bag or non-metal baking dish.  In small bowl,
  combine marinade ingredients.  Pour over steak, turning to coat.  Seal bag
  or cover dish; marinate at least 6 hours or overnight in refrigerator,
  turning once or twice.
  
  When ready to barbecue, drain meat, reserving marinade by placing in small
  saucepan.  Add steak sauce to marinade; blend well.  Heat on grill.  Place
  steak 4 to 6 inches from medium-hot coals.  Cook 30 to 40 minutes, turning
  once, or until desired doneness, brushing occasionally with marinade.
  Meanwhile, heat foil-wrapped tortillas on grill until thoroughly heated and
  steaming, wrap in cloth napkin or towel to keep warm.
  
  To serve, cut steak across grain into thin slices.  Spoon any remaining
  marinade over slices.  Arrange steak, warmed tortillas, onions, chilies,
  butter, salsa and guacamole on a large platter.  Spread butter on tortilla;
  top with meat and any combination of vegetables or sauce.  Roll up to eat.
  
  Note:  Be sure to heat basting sauce thoroughly to ensure safety for use as
  a sauce at the table.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Carne Gisada Con Papas - Meat and Potatoes
 Categories: Mexican, Beef, Vegetables
      Yield: 4 servings
 
      3 lb Round Steak, 1/2" Thick           1/2 ts Ground Pepper
      2 lb Potatoes                          1/2 ts Ground Cumin
      8 oz Tomato Sauce                        1    Large Clove Garlic, Smashed
  1 1/2 ts Salt                                     Water
 
  Cut round steak into cubes and brown in shortening in heavy skillet or
  Dutch oven.  Peel and cube potatoes (approximately in 1/2-inch cubes). Once
  meat is slight browned add potatoes and continue to brown.  (Don't worry if
  it sticks to the bottom of the skillet.  Add tomato sauce, salt, pepper,
  cumin powder and garlic.  Add approximately one cup of water and simmer
  until meat and potatoes are tender.  Potatoes will thicken sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Carne Guisada
 Categories: Pork/ham, Mexican, Soups/stews
      Yield: 6 servings
 
      2 lb To 3 lb pork (steaks or             2 md Tomatoes, chopped
           -inexpensive pieces)                2    Handfuls flour
    1/4    To 1/2 cup shortening               2 c  Water
      1 lg Onion, chopped                 
 
  Garlic powder Salt Pepper Cumin
  
  Cut pork into tiny pieces.  Brown in shortening; add chopped onion and
  tomatoes; stir together.  Add flour slowly (do NOT use masa harina!).  Stir
  till thickened as like gravy, then add 2 cups water.  To suit, add:  garlic
  powder, salt, pepper, liberal dose cumin. Stew on medium low for 30-45
  minutes.  Serve with refritos, Spanish rice.
  
  per Joe Waring
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Carne Guzado
 Categories: Beef, Spices/etc., Mexican
      Yield: 6 servings
 
      1 lb Stew meat                           2    Cloves garlic, crushed
      2 tb Cooking oil                         1 ts Chili powder
      3 oz Tomato paste (optional not        1/2 ts Cumin
           -recommended)                       2 sm Chiles serranos, chopped
 10 1/2 oz Beef broth bouillon               3/4 c  Water
    1/2 ts Black pepper                   
 
  Brown meat in oil until brown on all sides. Pour off grease.  Add tomato
  paste [optional], beef broth, salt and pepper, garlic, chili powder, cumin,
  chile peppers, and water.  Bring to boil and then turn very low, cover, and
  simmer about one and one-half hours, or until meat is tender. {crockpot!}
  
  Dissolve about one teaspoon cornstarch in small amount of cold water and
  slowly pour into stew, which is simmering, until proper thickness of gravy
  is obtained.  Serve with rice. (or on tortilla with bean and
  guacamole-flour tortilla that is)
  
  This one came from "The World of Mexican Cooking" by Mary Margaret Curry
  Galahad Books (1971)New YORK City!!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Carnero En Adobe - Tangy Braised Lamb Shanks
 Categories: Lamb, Mexican
      Yield: 4 servings
 
      2    Ancho chilies                     3/8 ts Oregano
      1 c  Boiling water                     1/2 ts Cumin
      2 tb Vegetable oil                      28 oz Tomato, whole peeled
      4    Lamb shanks                       3/4 c  Beef stock
      2 md White onions, halved                4    Bay leaf
    1/3 c  Raisins                             1 tb Cider vinegar
      2 tb Piloncillo, Mexican hard                 Romaine lettuce, shredded
           -sauce                                   Black olives, pitted
      4 c  Garlic, minced                 
 
  1. Place chilies in small bowl with boiling water, let stand 1 hour 2. Heat
  lard or oil in Dutch oven over med. heat until hot. Add 2 lamb shanks. Cook
  turning often, until brown on all sides about 20 minutes. Remove to plate.
  Repeat. 3. Place chilies and 1/3 cup of the soaking liquid in a blender and
  process until smooth. Discard remaining soaking liquid. 4. Remove and
  discard all but 2 TBS oil from Dutch oven. Add onions and saute' over
  medium heat about 4 mins. or until soft. Reduce heat to med-low and stir in
  raisins, sugar, garlic, oregano and cumin. Add chili puree and cook
  stirring constantly for 2 minutes. 5. Add tomatoes, stock and bay leaves to
  pan. Heat to boiling. Add lamb shanks and simmer over low heat, covered,
  turning occasionally until lamb is very, very tender--about 2 to 2/12
  hours/ 6. Remove lamb to serving platter and keep warm. Skim and discard
  fat from cooking sauce. Stir in vinegar. Heat sauce to boiling over
  med.-high heat and cook uncovered, stirring frequently until sauce is
  thickened--about 10 minutes. Spoon sauce over lamb. Serve, garnished with
  lettuce and olives (Maybe even some quartered tomatoes). Accompany with
  Refried Beans garnished as desired with shredded cheese and diced white
  onions. I recommend with shanks that you clean them as well as possible of
  as much fat as possible plus that white membrane. Don't remove all the
  membrane, however, as something has to hold them together.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Casera Sauce
 Categories: Sauces, Mexican
      Yield: 4 servings
 
  1 1/2 c  Tomatoes, Finely Chopped            1 tb Cilantro, Fresh,Snipped Fine
    1/2 c  Onion, Chopped                      1 tb Lemon Juice
      1    Clove Garlic, Finely Chopped      1/2 ts Oregano Leaves, Dried
      1    Jalapeno Chile, Canned *        1 1/2 ts Vegetable Oil
    1/2 ts Jalepeno Chile Liquid          
 
  * Jalapeno Chile should be seeded and finely chopped.
  ~-------------------------------------------------------------------------
  Mix all ingredients in glass or plastic bowl.  Cover and refrigerate up to
  7 days.  Makes about 2 cups of sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cate's Guacamole-Tomato Salad
 Categories: Salads, Mexican, Pork/ham
      Yield: 6 servings
 
---------------------------RECIPE BY CATE VANICEK---------------------------
      6 md Tomatoes                            1    Bottled wax pepper, chopped
      2    Ripe avacados                            - very fine
      2 ts Lemon juice                       1/2 ts Wax pepper juice
      2 ts Salt                                4    Bacon slices, crisp-cooked
      1 sm Onion, chopped finely                    - and crumbled
      1 cn Green California chiles,                 Bed or lettuce for tomatoes
           - chopped                      
 
  Fry 4 slices of bacon until crips, drain on paper towel, then crumble
  bacon.
  
  Remove tomato navel, core tomatoes, scoop out inside centers and chop
  finely.
  
  Sprinkle the insides of the tomatoes with 1/2 teaspoon of the salt.  Turn
  the tomatoes upside down on paper towels to drain, then place in
  refrigerator and chill.
  
  Add onion, diced green chilies, lemon juice, and the remaining salt to the
  chopped tomato.  Mix and chill.
  
  When it is time to serve the salad, mash the avacado mixture and stir into
  the tomato mixture.  Do not allow to stand, or the avacaos will darken.
  
  Place the tomatoes on the bed of lettuce.  Fill tomatoes with guacamole,
  and top them with the crumbled bacon.
  
  Serve immediately.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cebiche
 Categories: Fish/sea, Spices/etc., Mexican
      Yield: 6 servings
 
      1 lb Skinned fillets of mackerel              -en escabeche
           -or sierra                        1/4 c  Olive oil
           Juice of 6 or 7 large limes       1/2 ts Oregano
           -(1 1/4 to 1 1/2 cups)            1/2 ts Salt (or to taste)
      2 md Tomatoes                                 Pepper
      3    Or 4 canned chiles serranos    
 
  Cut fish into small cubes, about 1/2 inch, and cover them with the lime
  juice.  Set in the bottom of the refrigerator for at least five hours, or
  until the fish loses its transparent look and becomes opaque.  Stir from
  time to time.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ceviche Acapulco
 Categories: Fish/sea, Appetizers, Mexican
      Yield: 6 servings
 
    3/4 lb Red snapper fillets; cut in       1/4 c  Parsley; finely chopped
           -1 x 1/2 inch pieces              1/2 c  Cilantro; finely chopped
      8 oz Small peeled and deveined sh      3/4 c  Tomato juice
           -rimp                               2 tb Olive oil
      8 oz Scallops                            2 tb Jalapeno pepper strips, fine
           Juice of 6 limes                         -ly chopped, with juice
           Marinade:                           2 tb Worcestershire sauce
    3/4    White onion; finely chopped         2 tb Oregano; dried and crushed
      4    Serrano peppers; chopped                 Salt to taste
      2    Tomatoes; finely chopped                 Garnish:
    3/4 c  Pimento-stuffed green olives             Cilantro, chopped
           -- finely chopped                        Avocado
 
      Place seafood in glass bowl. Cover with juice.  Marinate 4 hours or
  overnight.  Drain. Return seafood to bowl.
      Mix onion, serrano peppers, tomatoes, olives, parsely and cilantro.
  Stir in tomato juice, oil, jalapenos with juice, Worcestershire, oregano
  and salt.  Pour sauce over fish, mix gently and marinate for 1 day in
  refrigerator.
      Fill serving cups with ceviche, garnishing with cilantro. Ceviche can
  be refrigerated for up to 5 days. Serves 6 SOURCE: Carlos O'Brien's, 3011
  N. St. Mary's, San Antonio, Tx NOTE: Ceviche, or Seviche, comes originally
  from Polynesia and has undergone changes that make it a Mexican dish.
  Mexicans perfer to use fat fish as mackerel or pompano for ceviche. Limes
  are preferred, although lemons may be used, since both contain the citric
  acid that "cooks" the fish. (According to Elisabeth Lambert Ortiz, The
  Complete Book of Mexican Cooking) Posted by Clarence Fontish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ceviche
 Categories: Fish/sea, Spices/etc., Mexican
      Yield: 6 servings
 
      1 lb Fish filets                       1/8 ts Cumin
      8 oz Lime juice                         20    Capers
      1    Large onion, finely chopped       1/4 c  Fresh coriander, chopped
      1    Small jalapeno pepper, chopt      1/4 c  Olive oil
      2    Med tomatoes, finely chopped        1    Salt & pepper to taste
     30    Pitted green olives                 1    Oregano to taste
 
  Servings:  6
  
  Marinate   fish  in  lime juice for 4 to 5 hours,  until   fish turns
  white.  Drain; mix with all  other  ingredients.   Serve chilled.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chayote Relleno
 Categories: Desserts, Mexican
      Yield: 6 servings
 
      3 sm Chayotes (about 6 ounces        1 1/2 c  Sponge cake or pound cake,
           -each)                                   -crumbled into fine crumbs,
    1/2 c  Almonds                                  Plus 2 tablespoons for
    1/2 c  Sugar                                    -topping (see note)
      3    Eggs                              1/2 c  Golden sultana or black
      1 tb Brandy                                   -raisins
      1 ts Vanilla                             3 tb Slivered almonds
      2 tb Milk or cream                       1 c  Softly whipped cream, barely
      1 pn Nutmeg                                   -sweetened
 
  This is a use for chayote that I would never have thought of, but it sounds
  really good.
  
  I love to shock people with the unexpected, such as serving these stuffed
  chayote shells for dessert. In this recipe, chayote's delicate texture and
  taste combine with almonds, sugar, brandy, eggs, cream, raisins and sponge
  cake to make an elegant pudding-like filling for the pale-green shells.
  They are abso- lutely delicious and something you might have been served in
  one of the fine old households of colonial Mexico.
  
  Cut the chayote in half lengthwise and steam for 35 minutes, or until just
  tender. Do not overcook--you don't want the shells to collapse when you
  scoop them out.
  
  Meanwhile, combine the almonds and sugar in a food processor and grind
  until the almonds are fairly fine.
  
  Preheat oven to 375 degrees F.
  
  When the chayote is cooked and cool enough to handle, remove the seed, and
  scoop out the pulp, leaving a 1/2-inch-thick shell. Set aside.
  
  Place the chayote pulp in the processor with the ground almonds; add eggs
  and process to a puree. Add the brandy, vanilla and milk or cream. Blend.
  Pour mixture into a bowl and stir in nutmeg, cake crumbs and raisins.
  
  Spoon the pudding mixture into the chayote shells (you will have about 1
  1/2 cups left over) and place them in a greased baking dish. Sprinkle
  slivered almonds and reserved cake crumbs over the tops. Bake stuffed
  shells for 30 minutes. Pour remaining pudding mixture into a greased loaf
  pan and bake for 25 minutes.
  
  Serve warm, topped with whipped cream.
  
  Serves 6 lucky people. (The pudding loaf serves 4.)
  
  Note: I cheat and buy a frozen pound cake to use for this recipe.
  
  PER SERVING: 420 calories, 10 g protein, 54 g carbohydrate, 20 g fat (7 g
  saturated), 192 mg cholesterol, 141 mg sodium, 3 g fiber.
  
  From an article by Jacquiline Higuera McMahan in the San Francisco
  Chronicle, 6/2/93.
  
  Posted by Stephen Ceideburg
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chayotes with Corn and Chiles
 Categories: Vegetables, Mexican
      Yield: 4 servings
 
    1/2 c  Chopped red onion                 1/2 ts Salt
      1 tb Olive oil                                Pepper to taste
      2    Chayotes                          1/2 c  Evaporated milk
      2    Fresh Anaheim or poblano          1/4 c  Grated Parmesan cheese
           -chiles, charred, peeled,         1/4 c  Grated sharp cheddar cheese
           -diced                            1/2 ts Red chile powder, for
      1 c  Frozen or fresh corn kernels             -garnish
           -(cut from 2 ears of corn)     
 
  In this dish, each vegetable beautifully complements the other. Serve as a
  vegetarian entree or as an accompaniment to grilled meats.
  
  Saute the onion in olive oil in a 2-quart saucepan.
  
  Meanwhile, peel the chayotes (chayote has a very thin skin and is easy to
  peel with a swivel-blade peeler), then cut each in half, scoop out and
  discard the seed, and dice the flesh. Add to the saucepan, along with the
  diced chiles, corn, salt, pepper and milk. Cover, and simmer gently for
  about 15 minutes, or until chayote is tender. Stir in the Parmesan and cook
  a few seconds until the sauce thickens.
  
  Transfer to a serving bowl and sprinkle with cheddar cheese and chile
  powder.
  
  Serves 4.
  
  PER SERVING: 205 calories, 70 g protein, 20 g carbohydrate, 11 g fat (5 g
  saturated), 22 mg cholesterol, 487 mg sodium, 3 g fiber.
  
  From an article by Jacquiline Higuera McMahan in the San Francisco
  Chronicle. 6/2/93.
  
  Posted by Stephen Ceideburg
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cheesy Mexican Pasta
 Categories: Mexican, Pasta
      Yield: 4 servings
 
    1/2 c  Velvetta cheese salsa Dip           2 c  Cooked pasta
 
  Stir velveeta cheese spread salsa dip into pasta. Garnish with chopped
  peppers and cilantro.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cheesy Stuffed Chicken Breasts
 Categories: Poultry, Mexican, Cheese/eggs
      Yield: 4 servings
 
      4    Skinless, boneless chicken        3/4 c  Yellow cornmeal
           -breast halves                      1 tb Chili powder
           (about 1 1/2 pounds)              1/3 c  Flour
  1 1/2 c  Coarsely shredded Monterey          2 lg Eggs
           -Jack cheese with                   1 c  Vegetable oil
           Jalapeno peppers ( 8 ounces)             Guacamole and/or salsa
      2 ts Dried oregano, crumbled        
 
  Place each chicken breast half between waxed paper and pound very thin with
  a mallet or rolling pin to form a "cutlet".  Be careful not to pound holes
  in the meat. Place 1/3 cup cheese in center of each "cutlet"; sprinkle with
  oregano.  Fold sides over to seal cheese, then roll up.  Hold in place with
  wooden toothpick. Combine cornmeal with chili powder on sheet of waxed
  paper; place flour on another. Beat eggs slightly in a pie plate. Coat the
  stuffed rolls with flour; dip in egg then cornmeal mixture to coat well.
  Chill at least an hour.  (This much of the preparation can be done ahead).
  Preheat oven to 350 F. In a large skillet, heat oil until very hot. Quickly
  brown the stuffed chicken rolls, turning often, until golden. Lift out with
  a slotted spoon; drain well.  Place in a shallow baking pan. Bake 20
  minutes or until juices run clear when pierced with a small knife. Serve
  with guacamole and/or salsa.
  
  Makes 4 servings.
  
  [ 1001 HOME IDEAS MAGAZINE; April 1990 ]
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Acapulco
 Categories: Mexican, Poultry, Hot, Chorizo, Sausages
      Yield: 6 servings
 
      4 lb Frying chicken pieces                    -chilies
      1 tb Vegetable oil                       3    Carrots, diced
      1    Onion, minced                       7    Inch zucchini, diced
      2    Cloves garlic, minced             1/4 c  Raisins
      6    Peppercorns                         3    Whole jalapeno peppers
    1/2 lb Chorizo sausage                          Garnish:
      2 c  Chicken broth                       1    Whole orange, halved and
     10 oz Can tomatoes and green                   -thinly sliced
 
  In Dutch oven, saute chicken pieces in vegetable oil until browned; remove
  and set aside. Pour off all but 2 tablespoons grease from pan. Add onion,
  garlic, and peppercorns. Remove sausage from casing, add to onion mixture
  and saute for 5 to 7 minutes; drain off grease. Add chicken broth and
  tomatoes; simmer, uncovered until sauce is reduced by a third. Return
  chicken to mixture. Cover and simmer 20 minutes. Add carrots and cook for 5
  minutes. Add zucchini, raisins, and peppers; cook for an additional 10
  minutes or until chicken is tender and vegetables are crisp-tender. Garnish
  with orange slices to bring out the sweetness of the raisins.
  
  Serves 6 to 8
  
  Source: [Miriam B. Loo's Meal In One Favorites]
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Almendrado
 Categories: Mexican, Poultry
      Yield: 4 servings
 
    1/2 c  Onion; Chopped, 1 Medium            1 ts Vinegar
      2 tb Margarine Or Butter               1/2 ts Sugar
      1 tb Vegetable Oil                     1/2 ts Cinnamon; Ground
      1 c  Chicken Broth                       4 ea Chicken Breast Halves; *
    1/4 c  Almonds; Slivered                   1 x  Almonds, Slivered
      1 tb Red Chiles; Ground             
 
  *   Chicken Breasts Halves should be boneless. Cook and stir onion in
  margarine and oil in a 10-inch skillet, until tender. Stir in broth, 1/4
  cup of almonds, the ground red chiles, vinegar, sugar and cinnamon. Heat to
  boiling; reduce the heat and simmer, uncovered, for 10 minutes. Spoon
  mixture into a blender container, cover and blend on low speed until
  smooth, about 1 minute.  Return sauce to skillet. Dip chicken breasts into
  the sauce to coat both sides.  Place skin sides up in a single layer in the
  skillet.  Heat to boiling and then reduce the heat, cover and simmer until
  done, about 45 minutes.  Serve sauce over chicken and sprinkle with the
  remaining slivered almonds.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken and Orange Salad
 Categories: Mexican, Salads, Poultry
      Yield: 6 servings
 
      2 tb Scallions Or Green Onions; *      1/4 c  Fresh Cilantro;FinelySnipped
      2 tb Lime Juice                          3 tb Orange Juice
    1/4 ts Salt                              1/2 ts Salt
      2 c  Cooked Chicken; Cut Up            1/2 ts Cinnamon; Ground
      1 c  Green Peas; Cooked                1/4 ts Pepper; Freshly Ground
      1 c  Mayonnaise Or Salad Dressing        1 x  Lettuce Leaves
    1/4 c  Carrot; Finely Chopped              3 ea Oranges; **
    1/4 c  Celery; Finely Chopped              2 ea Avocados; ***
 
  *   Finely chop the scallions or green onions including a few green tops.
  **  Oranges should be pared and sectioned, or can be unpared, cut into
    wedges. *** Avocados should be pared and cut into wedges. Sprinkle the
  scallions with the lime juice and 1/4 t salt; cover and refrigerate. Mix
  the remaining ingredients except the lettuce, oranges and avocados and
  refrigerate at least 1 hour.  Spoon chicken mixture onto lettuce. Garnish
  with oranges and avocados; sprinkle with scallions.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Breasts Ole'
 Categories: Mexican, Poultry
      Yield: 6 servings
 
      3    Whole chicken breasts,              3 tb Onion, finely chopped
           -boneless & split                 1/3 c  Butter, melted
      4 oz Green chilies, diced              1/4 ts Chili powder
           -(canned)                         1/4 ts Cumin, ground
    3/4 c  Cheddar cheese, shredded            1 c  Tortilla chips, crushed
    3/4 c  Monterey Jack cheese,                    Wooden toothpicks
           -shredded                      
 
  Remove skin from chicken.  Between sheets of waxed paper, pound each until
  1/4" thick.  Drain chilies and combine with the cheeses and onion. Divide
  into 6 equal portions.  Sprinkle one portion down center of each breast.
  Roll chicken around filling, folding in ends and securing with wooden
  toothpicks.  Combine the butter, chili powder and cumin. Coat rolls with
  butter mixture and roll in chips.
  
  Arrange chicken, seam side down, in a shallow greased casserole. Bake at
  375 degrees for 45 minutes.  Serve with sour cream and taco sauce. Goes
  great with mexican rice.
  
  **As I recall, this came from an old Sunset Magazine and it is really good!
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Burritos - Sort Of
 Categories: Poultry, Mexican, Spices/etc., Hot
      Yield: 8 servings
 
  2 1/2 c  Cooked Chicken Meat, chopped             Chopped Jalapenos (to taste)
           - and/or shredded                        Salt & Pepper (to taste)
  1 1/2 c  Onion, chopped                    3/4 c  Tomato Juice
      1 c  Green Pepper, chopped             1/4 c  Water
      4 oz Chopped Green Chilies               2 ts Cooking oil
      3 cl Garlic                                   Shredded Cheddar and/or
      3 tb Cumin                                    -Montery Jack
      2 tb Basil                                    Sour Cream
      3 tb Chili Powder (Mexene brand)    
 
  Heat oil in skillet, add onions & green peppers.  Cook till onions are
  clear.  Add remaining ingredients. Stir and bring to boil.  Reduce heat to
  simmer.  When liquid evaporates out, leaving mixture at desired consistency
  (about 10-15 min.), spoon onto warm tortilla.  Add Cheese (cheddar and/or
  montery jack) and sour cream.  Roll up tortilla and enjoy. created and
  posted by Bud Cloyd (who lived to tell the tale).
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Enchiladas - Clinton
 Categories: Poultry, Mexican
      Yield: 6 servings
 
      1 tb Plus 1/3 cup oil                    2 ts Salt
      2    (4 ounce) cans shopped green      1/2 ts Oregano
           -chilies                            3 c  Shredded, cooked chicken
      1 lg Clove garlic, minced                2 c  Dairy sour cream
      1    (28 ounce) can tomatoes,            2 c  Grated Cheddar cheese
           -drained and liquid reserved       15    Corn tortillas
      2 c  Chopped onions                 
 
  <Sonya Whitaker-Quandt>
  
  "This is Clinton's favorite entree.  Definitely not low-fat, it has
  wonderful flavor.
  
  In a skillet over medium-high heat, heat 1 Tbsp oil.  Add the chilies and
  garlic; saute until garlic is soft.  Break up tomatoes and add to chilies
  along with onions, 1 tsp salt, oregano and 1/2 cup reserved tomato liquid.
  Simmer uncovered until thick, about 30 minutes. (You can add more reserved
  tomato liquid if sauce gets too thick too quickly.) Remove tomato sauce
  from heat and set aside.
  
  Heat 1/3 cup oil in a skillet over medium-high heat until hot.  Dip
  tortillas in hot oil for a few seconds, or just until they become limp.
  Drain well on paper towels.  Fill tortillas with chicken mixture.  Roll up
  and arrange side by side, seam down, in a 9x13x2-inch baking dish.
  
  Pour tomato sauce over enchiladas and bake at 350 degrees until heated
  through, about 20 minutes.  Can freeze cooked enchiladas and heat through
  in oven before serving.
  
  Makes 6 servings. Per serving: 980 calories, 51 grams protein, 66 grams
  fat, 40 grams carbohydrates, 186 milligrams cholesterol, 2204 milligrams
  sodium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Enchiladas with Pasilla Chili Sauce
 Categories: Poultry, Mexican, Cheese/eggs, Sauces, Chili
      Yield: 16 servings
 
      2 tb Peanut oil                        1/2    Onion, quartered
      1    2-oz. package dried pasilla         4    Cloves garlic, peeled
           Chilies, stemmed, seeded,           2 tb Firmly packed golden brown
           Torn into 1-inch pieces                  Sugar
    1/2 c  Whole blanched almonds,             1 ts Coarse salt
           Chopped                                  Peanut oil (for deep frying)
      4    Chicken breast halves              16    Corn tortillas
      6 c  Chicken stock or canned         2 1/2 c  Grated Montery Jack Cheese
           Low-salt broth                      1 c  Creme fraiche or sour cream
    1/2 ts Cumin seeds                         1    Avocado, peeled, seeded,
      4    Plum tomatoes, cored,                    Sliced
           Quartered                                Fresh cilantro sprigs
 
  Heat 2 tablespoons oil in large pot over high heat.  Add chilies and
  almonds.  Saute until chilies darken and almonds are golden, about 2
  minutes.  Using slotted spoon, transfer chilies and almonds to bowl. Reduce
  heat to medium.  Season chicken with salt and pepper.  Add to same pot and
  brown on all sides, about 5 minutes.  Add stock; simmer until chicken is
  cooked through, aobut 20 minutes.  Transfer chicken to another bowl using
  slotted spoon; cool.  Reserve stock in pot.
  
  Toast cumin seeds in heavy small skillet over medium-low heat until
  aromatic, about 1 minute.  Mince cumin seeds.  Add cumin, chili mixture,
  tomatoes, quartered onion, garlic, sugar and salt to stock.  Simmer until
  all ingredients are very soft, about 45 minutes.
  
  Working in batches, puree stock mixture in blender.  Return to pot.  Boil
  until reduced to 4 cups, stirring occasionally, about 20 minutes.  Season
  with salt and pepper.  (Can be made 1 day ahead.  Chill chicken and sauce
  separately.)
  
  Remove skin from chicken and discard.  Cut meat from bones and shred.
  Transfer to bowl and combine with 1/2 cup sauce.  Set filling aside.
  
  Oil two 13X9-inch glass baking dishes.  Pour oil into deep skillet to depth
  of 1/2 inch and heat to 375-degree F.  Fry tortillas 1 at a time until
  softened, about 5 seconds per side.  Using metal sapatula, transfer to
  paper towels.  Spread 1 tablespoon sauce over each tortilla.  Sprinkle each
  with 2 tablespoons cheese and 1 tablespoon chooped onion.  Place 1/3 cup
  chicken down center of each tortilla; roll up.  Place seam side down in
  baking dishes.  (Can be made 1 hour ahead.  Cover.)
  
  Preheat oven to 350-degree F.  Pour remaining sauce over enchiladas.
  Sprinkle with remaining cheese.  Bake until heated through, about 20
  minutes.  Top with creme fraiche, avodado and clinatro.
  
  SOURCE: BON APPETIT, April '93
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Fajitas with Tomato-Coriander Salsa
 Categories: Mexican, Sauces, Condiment, Poultry, Salsa
      Yield: 4 servings
 
      1 c  Quick Tomato Sauce                  2 tb Oil
      1    Jalapeno pepper (OR 1/8 tsp         1 ts Ground cumin
           -red-pepper flakes)                      Salt
      2 tb Fresh coriander, minced                  Pepper
      1    Lime                                1    Lime
           Salt                                8    Flour tortillas (8-inch)
           Pepper                              1    Ripe avocado
      1 lb Chicken thighs, skinless and        1 c  Sour cream
           -boneless                      
 
  TOMATO-CORIANDER SALSA:
  
  PREPARATION:  Make the Quick Tomato Sauce.
  
  For The Salsa, split, seed and mince the jalapeno (use gloves).  In a bowl,
  combine the Quick Tomato Sauce, Jalapeno (or hot red-pepper flakes) and
  coriander.  Squeeze the lime; add 1 tablespoon juice to the sauce. Season
  to taste with salt and pepper.  Set aside.
  
  Rub the chicken with oil and cumin and sprinkle with salt and pepper. Cut
  lime into 8 wedges.  Recipe can be prepared to this point 2 hours ahead.
  
  COOKING and SERVING:  Heat the broiler.  Cook the chicken on a rack about 5
  inches from heat, turning once, until browned and just cooked through,
  about 4 minutes per side.  Set aside, covered, and keep warm. Heat oven to
  375F.  Wrap tortillas in foil and warm in oven for 10 minutes. Pit, peel
  and cut the avocados into 1/2-inch cubes.  Cut the chicken into thin
  slices.  Divide chicken among the tortillas.  Top chicken in each tortilla
  with 2 tablespoons Salsa, 2 tablespoons sour cream and chopped avocado. Use
  1 lime wedge per fajita to squeeze juice over filling. Wrap or fold
  tortilla around filling.  Serve hot.
  
  Makes 4 servings.
  
  [COOKS; May/Jun 1988] Posted by Fred Peters.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Flautas
 Categories: Mexican, Poultry
      Yield: 12 servings
 
      1    9 oz pkg. frozen tortillas        1/3 c  Raisins
      2 tb Oil                                 1 ts Salt
    3/4 c  Chopped onion                     1/2 ts Ground coriander
      1 lg Garlic clove,minced               1/4 ts Ground cumin
  2 1/4 c  Cooked,shredded or finely         1/8 ts Pepper
           -diced chicken                      1 tb Cornstarch
    2/3 c  Chicken broth                       1 tb Water
      1    4 oz can mild green                      Oil for frying
           -chilies,finely chopped           1/2 pt Sour cream
 
  Set tortillas aside to partially thaw.In large skillet,heat oil; saute
  onion and garlic for one minute.Add chicken,chicken broth, chilies,raisins
  and seasonings.Dissolve cornstarch in water;add gradually to skillet and
  cook until thick and bubbly.Remove from heat.Heat 1/8" oil in another
  skillet over medium heat until hot. Separate tortillas and saute,one at a
  time,a few seconds on each side,until limp.(Do not cook too long or they
  will become crisp and impossible to roll.)Drain on paper toweling.Fill each
  tortilla with about 2 heaping tbsp. chicken mixture across center,keeping
  filling 1" from edges.Roll tortilla around filling.Place two or three
  flautas,seam side down,in hot oil.Saute,turning on all sides, until
  crisp,about 30 seconds.Drain on paper toweling;keep warm while frying the
  rest.Serve with sour cream as a dip.
  
  Makes 12.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken in Cilantro Sauce
 Categories: Poultry, Mexican, Sauces
      Yield: 4 servings
 
      1    Chicken (2 1/2- to 3-lb),           2 md Tomatoes; quartered
           - cut up                            1    Green bell pepper, seeded,
      1 ts Dried oregano; crushed                   - and chopped
      1 tb Garlic salt                         1    Yellow chile; seeded
      1 ts Black pepper                        2 tb Oil
      2 tb Red wine vinegar                    1 md Onion; chopped
      1 bn Cilantro; leaves only                    Paprika
      1 md Onion; quartered               
 
  Marinate chicken in mixture of oregano, garlic salt, pepper and vinegar.
  Meanwhile, combine cilantro, onion, tomatoes, green pepper and chile in
  blender and blend until smooth. Set aside. Heat oil in skillet, add onion
  and season to taste with paprika. Cook until onion is tender and golden.
  Add cilantro sauce and cook 2 minutes. Add chicken pieces and water to
  cover and cook until chicken is tender, about 45 to 55 minutes.
  
  (C) 1992 The Los Angeles Times
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken in Spicy Brown Sauce
 Categories: Mexican, Poultry, Sauces
      Yield: 6 servings
 
      3    Whole chicken breasts,split         4 ts Unsweetened cocoa powder
           -,boned and skinned                 1 ts Ground cumin
      2 tb Vegetable oil                       1 ts Oregano
      1    15 oz can tomato sauce            1/2 ts Garlic salt
    1/2 c  Picante sauce                  
 
  Dash EACH: cloves,nutmeg,ground allspice
  
  Pound chicken to 1/2" thick.Lightly brown in oil in large skillet, about 2
  minutes on each side;drain off fat.Combine remaining ingredients;mix
  well.Pour over chicken in skillet.Bring to boil.Reduce heat;cover and
  simmer,gently,10 minutes.Remove chicken to serving platter;keep warm.Cook
  and stir sauce until slightly thickened,about 3 to 5 minutes.Spoon sauce
  over chicken.
  
  Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken in Salsa Verde
 Categories: Poultry, Mexican, Condiment, Salsa
      Yield: 6 servings
 
      2 ts Canola oil                               -tomatillos
      1 lb Chicken pieces, skinned,            3    Whole roasted green chilies,
           -boned                                   -chopped
    1/2    Onion, chopped                    1/2 c  Apple juice
      1    Garlic clove, minced                1 tb Fresh chopped cilantro
      1 lb Fresh or 12 ounces canned      
 
  Spray a non-stick skillet with vegetable cooking spray.  Heat oil and saute
  chicken.  Add onion and garlic, stirring until limp.  Add remaining
  ingredients.  Reduce heat, cover, and simmer about 15 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Livers in Chipotle Sauce - Higaditos En Chipotle
 Categories: Mexican, Poultry, Sauces
      Yield: 4 servings
 
           Jim Vorheis                              -escabeche or en vinagre
    1/2 lb (about 1 large) tomatoes,         3/4 lb Chicken livers
           -broiled                            3 tb Melted chicken fat or
      2    Garlic cloves, peeled and                -safflower oil
           -roughly chopped                  1/2 md Onion, thinly sliced
      2    Canned chipotles en                      Sea salt to taste
 
  Put the unpeeled tomatoes, garlic, and chilies into a blender jar and blend
  until almost smooth; there should be a little texture to the sauce. Set
  aside.
  
  Trim the livers of any connective tissue and any greenish spots from the
  bile duct; cut each one into six parts.  Heat the fat in a frying pan, add
  the liver pieces and onion, sprinkle lightly with salt, and fry, tossing
  them almost constantly - a stir-fry if you will- for about 3 minutes over
  high heat.  Add the blended ingredients and, still over high heat, cook for
  about 5 minutes or until the sauce has reduced and seasoned. Adjust
  seasoning.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Margarita
 Categories: Poultry, Mexican, Garlic
      Yield: 4 servings
 
      3    (to 3.5 lb.) fresh frying ch             -chopped
           -icken                              3 tb Olive oil
      1 tb Ground cumin                      1/2 c  Tequila (white or gold)
      1 tb Chile powder                      1/2 c  Water
           Juice of three limes                1    Bunch fresh cilantro for gar
     10    Cloves fresh garlic, finely              -nish
 
  1.  Cut the chicken into serving pieces and remove skin. 2. In a bowl,
  combine cumin, chile powder, lime juice, garlic and 1
      Tbsp of the olive oil.  Marinate chicken in this mixture for 20
      minutes. 3. In a heavy skillet, heat remaining oil, brown chicken
  pieces on all
      sides. 4. Add marinade, tequila and water. Cover pan and poach gently
  until
      chicken is cooked through, about 25 minutes.  Transfer chicken
      pieces to a platter. Reduce sauce over high heat until of a good
      consistency and pour over chicken. Garnish with cilantro leaves. 4
  servings.  Note:  This dish goes well with black beans and rice. Original
  Post Date:  4 Aug 92 Source: CompuServe Cooks Forum
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Ole'
 Categories: Poultry, Mexican
      Yield: 4 servings
 
      2 c  Hot cooked rice                     2 c  Cups velveeta cheese salsa
      4    Boneless skinless chicken                Dip
           Halves cooked                  
 
  Arrange rice on serving platter; top with chicken and velveeta cheese
  spread salsa dip.  Garnish with bell and jalepeno peppers.  Makes 4
  servings
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Puff Bravo
 Categories: Mexican, Poultry
      Yield: 8 servings
 
    3/4 lb Velveeta Mexican Pasteurized        3 c  Chopped cooked chicken
           -Process Cheese Spread            1/4 c  Chopped red or green bell
           With Jalapeno Pepper,cubed               -pepper
    1/2 c  Sour cream                          1    4 oz can sliced
    1/4 ts Garlic salt                              -mushrooms,drained
      2    Eggs,separated                      2    8 oz cans refrigerated quick
      2    10 oz pkg. frozen chopped                -crescent dinner rolls
           -spinach,thawed,well drained   
 
  In a 3 quart saucepan, combine process cheese, sour cream and garlic salt;
  stir over low heat until cheese is melted. Remove from heat. Beat egg yolks
  thoroughly; reserve 1 Tbs for glaze. Gradually, stir in remaining egg yolks
  into cheese mixture. Cool. Beat egg whites until stiff peaks form; fold
  into cheese mixture. Add remaining ingredients except dough; mix lightly.
  Unroll one can of dough; press into bottom and sides of a greased 12" oven
  proof skillet, pressing perforations together to seal. Spread spinach
  mixture over the dough. Unroll the second can of dough; separate into eight
  triangles. Loosely,twist each triangle at the pointed end. Arrange dough
  triangles on the spinach mixture, pointing ends towards center. Seal outer
  edges to crust. Brush dough with the reserved egg yolk. Bake @ 375 degrees
  for 35 to 40 minutes or until egg mixture is set.
  
  Makes 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Santa Fe
 Categories: Poultry, Mexican, Condiment
      Yield: 4 servings
 
      2    Whole broiler-fryer chicken         2    Sweet red
           -breasts,halved,skinned and              -peppers,roasted,skinned
           -boned                                   Marinade (Recipe below)
      4 tb Jalapeno pepper jelly,melted   
 
  Place chicken between two pieces of wax paper.  On hard surface, with meat
  mallet or similar flattening utensil, pound to 1/4" thickness. In large
  plastic zip-lock bag, place chicken in single layer. Add marinade;close
  bag; refrigerate and marinate, turning once, for 1 hour. Bring chicken to
  room temperature; place on broiler pan and brush liberally with marinade.
  
  Set oven temperature control at broil and arrange rack so chicken is about
  6" from heat.  Broil 8 minutes; turn, brush with marinade, and broil about
  8 minutes longer or until chicken is brown and fork can be inserted with
  ease.  Brush chicken with melted jelly. Place two roasted pepper strips to
  form an X on each breast half; spoon on remaining jelly. Return to oven and
  broil until chicken is glazed.
  
  Serves 4.
  
  NOTE: To roast peppers, place under broiler, turning often until charred,
  cool.  With point of sharp knife, remove stem, seeds, and skins. Cut in 8
  strips.
  
  Marinade:  In medium bowl, mix together:
  
  1/4  cup olive oil juice and zest of 1 small lime 1 clove garlic, crushed 1
  oz. tequila 1/4 tsp bottled hot pepper sauce 1/8 tsp liquid smoke 1/4 tsp
  salt.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Soup with Guacamole
 Categories: Soups/stews, Mexican, Poultry
      Yield: 4 servings
 
      2 qt Chicken soup                             Salt; to taste
    1/2 c  Rice*                         

----------------------------------TOPPING----------------------------------
      2    Avocado, med                        1    Chile serrano; minced
      1    Tomato, large; diced                2 tb Cilantro; chopped
      4    Scallion; w/top, sliced             2    Lime, Mexican
 
  Make the chicken soup from a well-grown hen with pieces of meat, skinned
  and boned, left in.  The pieces should be fairly large; this is a main-
  dish soup.  *The rice should be cooked in the soup.
  
  Peel and slice the avocados, and cut into 1" pieces.  The chiles are best
  chopped fine in a blender.  Halve the limes.
  
  Pour soup into hot earthenware cazuelas, or onion-soup pots, and spoon on
  the uncooked topping.  Serve with hot tortillas.
  
                           Mrs. Rasmussen's Book of One-Arm Cookery
                           Mary Lasswell
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Tacos with Rice
 Categories: Poultry, Rice/grains, Mexican
      Yield: 6 servings
 
      2 lb Chicken parts                       2 tb Worcestershire sauce
    1/4 c  Flour                             1/4 ts Garlic powder
      2 ts Salt                                1 c  Chili sauce
    1/4 ts Pepper                          1 1/2 c  Chicken broth
      1 c  Onion, chopped                      3 c  Hot Rice, cooked
    1/4 c  Butter                            1/2 c  Dry Sherry
 
  Roll chicken in combined flour, salt, and pepper.  Brown in Margarine. Push
  chicken to one side. Add onions, saute until transparent.  Stir in
  remaining ingredients except rice. Bring to a boil, cover and reduce heat,
  then simmer for 35 minutes. Serve chicken and sauce over bed of fluffy
  rice.
  
  From: Rice Council of America 1971
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Taco Casserole
 Categories: Poultry, Casseroles, Mexican
      Yield: 8 servings
 
      1 lg Chopped onion                     1/4 ts Garlic powder
      3 tb Margarine                           2 c  Chopped chicken breast,
      1 cn Chopped chilies (small)                  -cooked
      2 c  Tomato juice                        1    Dozen tortillas
      1 cn Cheddar cheese soup                 1 c  Grated cheese
      1 ts Chili powder                   
 
  Saute onion in butter.  Add chilies, tomato juice, cheddar cheese soup,
  chili powder and garlic powder. Add chopped chicken. Break tortillas into
  about 6 pieces each. Put a layer of tortillas, layer of chicken mixture,
  and layer of grated cheese.  Repeat until all is used. Bake at 350 degrees
  for about 30 minutes in 2 quart casserole, covered, and then uncover and
  add more grated cheese and cook until cheese is melted. This serves about
  8.
  
  Randy Rigg
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Tortilla Soup
 Categories: Soups/stews, Poultry, Mexican, Vegetables
      Yield: 6 servings
 
    1/2 c  Onion, Finely Chopped             1/2 ts Salt
      1    Clove Garlic, Finely Chopped      1/4 ts Pepper
      2 tb Vegetable Oil                      15 oz Tomato Puree
      4 c  Chicken Broth                     1/2 c  Vegetable Oil
    1/4 c  Red Bell Pepper, Chopped           10    6" Dia. Corn Tortillas *
      1 tb Red Chiles, Ground                  2 c  Chicken Breasts, Cooked **
    3/4 ts Basil Leaves, Dried           

---------------------------------GARNISHES---------------------------------
           Avocado Slices                           Cheese ***
 
  * Corn Tortillas should be cut into 1/2-inch strips. ** Cooked Chicken
  breasts should be cut up or shredded. *** Use Monterey Jack or Chihuahua
  Cheese in this recipe.
  ~-------------------------------------------------------------------------
  Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until
  onion is tender.  Stir in broth, bell pepper, ground red chiles, basil,
  salt and pepper, and tomato puree.  Heat to boiling; reduce heat.  Simmer
  uncovered for 30 minutes.  Heat 1/2 cup oil in 10-inch skillet until hot.
  Cook tortilla strips in oil until light golden brown, 30 to 60 seconds;
  drain.  Divide tortilla strips and chicken among 6 bowls; pour broth over
  chicken.  Top with cheese and avocado slices.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken with Avocado Salsa
 Categories: Mexican, Poultry, Condiment, Salsa
      Yield: 4 servings
 
      1 lb Boneless chicken breast             1    Tomato,chopped
           -halves                             2    Green onions with
           Chili powder,salt and pepper             -tops,thinly sliced
      1    Ripe avocado                        4    Heated corn tortillas or
      1 tb Fresh lime juice                         -lettuce leaves
    1/2 c  Chunky salsa                   
 
  Arrange chicken around the edges of a 9" pie plate or baking dish. Sprinkle
  with chili powder, salt and pepper. Cover with vented plastic wrap.
  Rotating dish midway through cooking, microwave on high 5 to 6 minutes; set
  aside. Peel, seed and chop avocado. Combine with lime juice in a small
  bowl. Add salsa, tomato and green onions; toss gently. Slice cooked
  chicken, lengthwise, into 1 to 2" strips and arrange on tortillas, making 4
  servings. Top with salsa. Microwave on 50 % (medium) 2 minutes or until
  heated.
  
  Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken with Pineapple Salsa
 Categories: Poultry, Mexican, Condiment, Salsa
      Yield: 6 servings
 
      6    Broiler-fryer chicken breast      3/4 c  Fresh pineapple,diced
           -halves,skinned and boned         1/2 c  Green onion,sliced
      2 tb Cilantro,chopped                    1    4 oz can diced green
      2 ts Ginger root,minced                       -chilies,drained
    3/8 ts Salt,divided                        1 tb Lemon juice
      1 c  Roma tomato,seeded                  2 tb Butter
 
  Make pineapple salsa by mixing together in small bowl, cilantro, ginger
  root, 1/8 tsp salt, tomato, pineapple, onion, chilies and lemon juice. Set
  aside. In fry pan, place butter and melt over medium heat. Add chicken and
  sprinkle with remaining 1/4 tsp salt. Saute, turning, about 6 minutes or
  until light brown on all sides. Cover and reduce heat to medium low. Cook
  about 5 minutes or until fork can be inserted in chicken with ease. Arrange
  chicken on serving platter and spoon pineapple salsa over chicken. Garnish
  with sprigs of cilantro.
  
  Serves 6.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken with Chocolate Sauce (Chicken Mole)
 Categories: Poultry, Chocolate, Mexican, Sauces
      Yield: 6 servings
 
      4 tb Olive oil                         1/4 c  Raisins
      2    Cloves garlic, minced             1/2 ts Cumin
           Serving-pieces of chicken         1/4 ts Nutmeg
           -for 6 persons                    1/4 ts Ground cloves
      1    Onion, chopped                    1/4 ts Cinnamon
      1    Green pepper, chopped             1/2 ts Salt
      3    Slices canned pimento,            1/4 ts Pepper
           -chopped                            1 ts Sugar
      2    Large tomatoes, peeled,                  Grated rind of 1 orange
           -seeded, and chopped                2    Squares bitter chocolate,
      2 tb Chili powder (or to taste)               -chopped
  2 1/2 c  Chicken broth                     1/4 c  Light rum
    1/4 c  Slivered almonds               
 
  In casserole, heat oil and cook garlic for a few moments to flavour oil;
  add chicken and brown.  Remove chicken. In remaining fat, cook onion, green
  pepper, pimento, and tomato over gentle heat for 10 minutes. To onion
  mixture, add chili powder, blending well. Add broth, almonds, raisins,
  seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate,
  stirring until melted.  Replace chicken, spooning sauce over. Bake,
  covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum,
  ignite it, and pour over contents of casserole; allow to stand for a few
  minutes. Source: Jack Shyba, FidoNet Cooking Echo
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chilaquiles
 Categories: Mexican, Cheese/eggs, Beef
      Yield: 4 servings
 
      6    Eggs                                2 tb Butter or margarine
      4    Corn tortillas                      2    Onions; finely diced
      2    Avocados                            1 c  Cooked beef, chicken or pork
      2    Tomatoes                                 - (diced or shredded)
      4 tb Lime juice                          1 ts Chili powder
      4 ts Olive oil                         1/2 ts Ground cumin
           Salt and pepper to taste                 Cilantro
 
  BREAK THE EGGS in a mixing bowl and beat them lightly. Cut the tortillas
  into eighths and add to the eggs. Let sit 15 minutes. Cut the avocados in
  half from tip to stem, and remove the pit. Using a paring knife, slice the
  flesh in each half from tip to stem in 1/2-inch slices without cutting
  through skin. Using a large spoon, scoop the flesh out of the skin in 1
  piece. Lay cut side down on each plate and fan out the slices. Cut the
  tomatoes into slices and lay slices next to the avocado. Drizzle with lime
  juice and oil, and sprinkle with salt and pepper. Heat the butter in a
  large skillet over medium heat and add the onion, chili powder and cumin.
  Cook, stirring occasionally, 5 minutes. Add meat; cook just until warmed.
  Add the beaten eggs and tortillas and cook, stirring, until eggs are cooked
  to desired doneness. Arrange a mound of eggs on each plate next to the
  avocado and tomato. Garnish with some cilantro. Serve immediately.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chilaquile Pie
 Categories: Beef, Mexican
      Yield: 8 servings
 
    1/4 c  Oil                                      -Chile Sauce
      1 lg Onion, chopped                      1    No.2 Can whole kernel corn
      1    Green pepper, chopped               1 sm Can pitted black olives or
      2 lb Ground beef                              -more
      2 ts Chili powder                       10    Soft Tortillas
    1/2 ts Oregano                             1 lb Tillamook Cheese, grated
    1/4 ts Garlic powder                            Chopped green onions
      2 ts Salt                                     Coriander sprigs
    1/4 ts Black pepper                             Sliced Radishes
      1    No.2 Can Las Palmas Red        
 
  Servings: 8 to 10
  
  Preheat large skillet, add oil, onion and green pepper and saute until
  onion is transparent. Add beef and stir fry until meat is crumbly and has
  lost red color. Add seasonings and let simmer for a few seconds to develop
  flavor, then add chili sauce, corn and olives. Cover and simmer 30 minutes.
  Meantime, cut up the tortillas, or tear them, and fry but do not brown,
  then drain. When meat mixture is ready, start with a double layer of
  tortilla pieces in the bottom of a large, well greased casserole and
  alternate layers of tortillas, meat mixture and grated cheese, ending with
  cheese on top.  Bake uncovered in 350 degree oven for 45 minutes. Garnish
  with green onions, sprigs of coriander and sliced radishes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chile Dusted Duck with South of the Border Stuffing
 Categories: Poultry, Spices/etc., Mexican, Hot
      Yield: 6 servings
 
      5    Jalapeno chiles, stems and               -Smith apples
           -seeds removed, chopped             2 c  1/2-inch bread cubes
      1 c  Diced onion                       1/2 c  Pinon nuts
    1/4 c  Butter or margarine               1/3 c  Chopped fresh cilantro
      2 c  Peeled and chopped Granny      
 
  Info:  from December 1992 "Chile Pepper Spicy World Cuisine" magazine
  posted by Perry Lowell, Mar. '93
  
  Roast duck with stuffing is as easy to prepare as a turkey or a chicken,
  though it is doubtful that the Conquistadors at the first Thanksgiving took
  the time to stuff the ducks before roasting.  In these days of lean and no
  fat meals, many people refuse to consider duck becuase it is perceived as
  being extremely fatty.  Several simple steps, however, can greatly reduce
  the fat content.  First, if the skin is pricked before cooking, much of the
  fat will drain off. Secondly, removing the skin before serving will lower
  the fat content even further.
  
  (1) 4-1/2 to 5 pound duck, remove giblets and neck from inside wash and pat
  dry ground red chile powder
  
  Sprinkle the inside cavity of the duck with salt.
  
  Saute the chiles and onion in the margarine until soft.
  
  Combine the mixture with the apples, bread cubes, nuts, and cilantro, and
  toss gently to mix. Fill the neck and body cavities loosely with stuffing.
  Skewer the neck shut and cover the opening of the body cavity with aluminum
  foil and tie the legs together. To be safe, do not stuff until you are
  ready to cook.
  
  Place the duck on a rack in a shallow roasting pan.  With sharp fork, prick
  the skin at 1-inch intervals, being careful not to prick the meat or it
  will dry out. This is to allow the duck to continuously self-baste so you
  can put it in the oven and forget it.
  
  Dust the duck with the chile powder.  Bake in slow oven, 325 degrees F.,
  about 3 hours or to an internal temperature of 160 degrees F.
  
  Serves:  2 to 4 Heat Scale: Mild
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chile Pablano with Verde Sauce
 Categories: Poultry, Mexican, Sauces
      Yield: 2 servings
 
      1    Chicken, Boiled And Shredded       16 oz Grated Mozzarella *
      8    Fresh Ortega Chiles                 2 c  Verde Sauce

--------------------------------VERDE SAUCE--------------------------------
      4 oz Fresh Tomatillos                  1/2 ts Sugar
      7    Yellow Chiles **                    1 ts Garlic Powder
      1    Chopped Onion                            Water, 1/2 To 1 Cup
    1/2 ts Salt                           
 
  * Use any low fat cheese, Mozzarella Monterey Jack or cheddar. ** Let the
  number of hot chiles depend on the hotness of the chile.
  ~-------------------------------------------------------------------------
  Verde Sauce: Boil tomatillos for approximately 15-20 minutes.  Drain. Cool
  with cold water.  Peel outer brown skin off.  In a blender, blend all
  ingredients until smooth.  Set aside until needed.
  ~-------------------------------------------------------------------------
  Preheat oven to 350F.  In a large pot, boil whole chicken with salt,
  pepper, 1 ts oregano and 1 whole bay leaf for 40 - 45 minutes until chicken
  falls off bone.  Remove skin.  Cool.  Shred chicken.  Blanch chiles in
  boiling water.  Peel off outside skin.  Let cool.  Slit chiles open
  lengthwise.  Stuff each chile with 3-4 ounces of chicken and 2 ounces
  cheese.  Lay chiles in a 9" X 13" baking dish.  Cover chiles with verde
  sauce.  Sprinkle with grated cheese.  Heat in oven for 20 minutes.  Serve
  with rice and beans if desired.  From: Syd's Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chile Piquin Sauce
 Categories: Sauces, Mexican
      Yield: 1 servings
 
      1 oz Dried chile Piquin                  8 oz Tomato sauce
    1/4 ts Cumin                             1/2 ts Chopped fresh garlic
    1/4 c  Oil                            
 
  Heat oil unti hot and remove from heat, pour chile to fry about 2 min in
  hot oil, then drain on paper towels. Put chile, tomato sauce, cumin, and
  garlic in blender and mix, add salt to your taste
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chile Relleno Casserole
 Categories: Casseroles, Mexican
      Yield: 10 servings
 
-------------------------------CHILE RELLENOS-------------------------------
     20 oz Whole green chiles                  1 lb Lean ground beef
      1    Lg onion                            2    Cloves garlic, minced
      1 tb Cumin                               3 tb Chile powder
      1    Salt to taste                       8 oz Monterey jack, grated
      8 oz Sharp cheddar, grated               4    Eggs, beaten
     13 oz Can evap. milk                      1 tb All purpose flour
     13 oz Can tomato sauce              

----------------------------------TOPPINGS----------------------------------
      1 c  Sour cream                          1 c  Raisins (optional)
      1 c  Chopped pecans (optional)      
 
  Rinse chiles, open flat and remove seeds. Drain on paper towels. Brown meat
  with onion and garlic. Drain. Add 1 tsp cumin, 1.5 tbs chili powder and
  salt. Stir. In a greased 9x13" pan, layer chiles, beef and additional
  chiles. Combine cheeses and sprinkle over chiles. Beat together eggs, milk
  and flour. Pour over cheese mixture. To the tomato sauce add 2 tsp cumin
  and 1.5 tbs chili powder. Pour over all. Bake 30-45 min at 350 F. (Note: If
  preparing ahead of time, do not cover with tomato sauce until time to
  bake.)  Serve toppings in seperate bowls and let guests help themselves.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chiles in Walnut Sauce
 Categories: Mexican, Ground beef, Sauces, Beef
      Yield: 8 servings
 
      8    Pablano Chiles; *                   1 tb Capers
      1 lb Ground Beef                       3/4 ts Cinnamon; Ground
    1/4 c  Onion; Chopped, 1 small           1/2 ts Salt
      2 c  Tomatoes; Chopped, 2 medium       1/4 ts Cumin Seed
      1    Apple; **                         1/4 ts Oregano; Ground
      1    Banana; Peeled & Sliced           1/8 ts Pepper; Freshly Ground
      1    Jalapeno Chile; ***                 4    Eggs; Large, Separated
      1    Clove Garlic; Finely Chopped             Flour; Unbleached
      1 c  Raisins                                  Vegetable Oil
    1/3 c  Almonds; Slivered                        Pomegranate Seeds Or Raisins
      2 tb Green Olives; Chopped                    Fresh Cilantro; Snipped

--------------------------------WALNUT SAUCE--------------------------------
      1 c  Walnuts; Ground                   1/2 c  Chicken Broth
      1 c  Dairy Sour Cream               
 
  *      Chiles should be roasted and peeled (See Sowest 1 for information)
  **     Use an all purpose cooking apple that is unpeeled and sliced. ***
  Chile should be seeded and finely chopped.
  ~-------------------------------------------------------------------------
  Cut a lengthwise slit down one side of each poblano chile.  Carefully
  remove the seeds and membranes and set aside.  Cook and stir ground beef
  and onion in a 10-inch skillet until beef is brown and drain.  Stir in
  remaining ingredients except the eggs, flour, oil, Walnut Sauce,
  Pomegranate seeds and cilantro.  Cover and simmer for 15 minutes.  Fill
  chiles with beef mixture.  Cover and refrigerate for an hour.  Beat egg
  whites in a large bowl until stiff.  Beat egg yolks and fold them into the
  egg whites.  Coat filled chiles with flour; dip into the egg mixture. Heat
  1/4-inch of oil in an 8-inch skillet until hot.  Cook chiles, one at a
  time, in the oil, turning once, until puffy and golden, about 2 minutes on
  each side; drain.  Place on cookie sheet and keep warm in a 200 degree F
  oven.  Prepare Walnut Sauce and spoon over the chiles.  Sprinkle with
  pomgranate seeds and cilantro.  Serve hot. WALNUT SAUCE: Mix all
  ingredients.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chiles Rellenos Con Queso
 Categories: Appetizers, Cheese/eggs, Mexican
      Yield: 6 servings
 
-----------------------------------CHILES-----------------------------------
      6 x  California Chiles *               1/2 c  All-Purpose Flour
      3 x  Egg, Separated                           Oil For Frying
      4 oz Monterey Jack Cheese          

--------------------------------TOMATO SAUCE--------------------------------
      4 sm Tomatoes, Peeled                  1/8 ts Ground Cinnamon
    1/2 ts Salt                                1 tb Vegetable Oil
      1 sm Onion                             1/8 ts Ground Cloves
      2 sm California Chiles                 1/2 c  Chicken Broth
           Clove Garlic                   
 
  * California Chiles should be roasted and peeled.
  ~------------------------------------------------------------------------
  Prepare the tomato sauce and keep warm.  Cut as small a slit as possible in
  one side of each chile to remove seeds.  Leave stems on.  Pat chiles dry
  with paper towels.  Cut cheese into long thin sticks, one for each chile.
  Place one stick in each chile, using more if chiles are large.  If chiles
  are loose and open, wrap around cheese and fasten with toothpicks. Pour oil
  1/4" deep in a large skillet.  Heat oil to 365F.  Beat egg whites in a
  clean medium bowl with clean beaters until stiff.  Beat egg yolks lightly
  in a small bowl and fold into beaten egg whites.  Roll chiles in flour,
  then dip in egg mixture to coat.  Fry in hot oil until golden brown,
  turning with a spatula.  Drain on paper towels.  Serve immediately, topped
  with tomato sauce.  TOMATO SAUCE:  Combine tomatoes, onion and garlic in a
  blender or food processor and puree.  Heat oil in a medium saucepan, add
  tomato mixture.  Cook 10 minutes, stirring occasionally. Add broth, salt,
  chiles, cloves and cinnamon.  Simmer gently for 15 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chiles Rellenos Sauce
 Categories: Mexican, Sauces
      Yield: 2 servings
 
      1    Onions                              4 c  Chicken broth
      2    Garlic                              1 ts Salt
      2 tb Oil                                 1 ts Pepper
      2 c  Canned tomatoes                     1 tb Oregano
 
  Servings:  2
  
  Chop onion and crush garlic.  Cook in oil until wilted.  Add tomatoes and
  press through strainer.  Mix with broth and bring to a boil.  Season to
  taste with salt, pepper and oregano.  Heat the chiles in boiling sauce for
  about five minutes.
  
  Barbara Zack
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chili Bean Tacos
 Categories: Pork/ham, Ground beef, Beans, Hot, Mexican
      Yield: 8 servings
 
      2 tb Olive oil                                -diced
      1 lb Pork sausage, crumbled              1 cn Kidney beans, drained (10oz)
      1    Onion, chopped                           Salt to taste
      1    Garlic clove, crushed               8    Taco shells
    1/2 ts Ground cumin                             Sour cream
      1 ts Hot chili powder                         Paprika
      1    Tomato, peeled, chopped                  Lettuce leaves
      3 tb Tomato paste                             Radish roses
    1/2    Red bell pepper, seeded,       
 
  Preheat oven to 350'F. (175'C.). Heat oil in a saucepan. Add sausage,
  onion, garlic, cumin and chili powder; fry gently 5 minutes, stirring to
  break up sausage. Add tomato, tomato paste, bell pepper and kidney beans.
  Stir well and cook gently 15 minutes, stirring frequently to prevent
  mixture sticking. Season with salt.
  
  Meanwhile, heat taco shells following package instructions. Fill hot taco
  shells with sausage mixture. Top each taco with sour cream and sprinkle
  with paprika. Serve with lettuce leaves and radish roses.
  
  VARIATION: Substitute lean ground beef for sausage, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chili Con Elote
 Categories: Chili, Garlic, Beans, Mexican
      Yield: 2 servings
 
      1    Onion, Chopped                      1 c  Chopped Tomato
      1    Clove Garlic                        1 c  Corn, Drained
      1 tb Oil                                 4 c  Kidney, Pinto or Black Beans
      1    Diced Green Pepper                  1 ts Oregano
      1 ts Chili Powder                    1 1/2 ts Salt
      1 ts Cumin                          
 
  Saute onion and garlic clove in oil until onion is soft. Crush garlic
  clove. Add green peppers and spices, saute another 2-3 minutes. Add
  tomatoes and corn. Mash 2 cups of the beans and add to pot along with whole
  beans, salt and oregano. Simmer another 30 minutes. If chili without tears
  isn't chili for you add more chili powder or cayenne pepper.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chili Con Queso Dip
 Categories: Appetizers, Mexican, Chili
      Yield: 2 servings
 
      1 tb Butter                            1/2 lb Shredded jack cheese
      1 pn Cumin                               1 ts Minced garlic
      4 oz Chopped green chilies               3 oz Cream cheese
      1 c  Canned chopped tomatoes           1/4 ts Pepper
    1/2 c  Chopped onion                       1 tb Chopped cilantro
 
  Microwave margarine on high for 30 seconds.  Add next 5 ingredients, cover
  with plastic wrap (leaving vent) and microwave on high for 2 minutes. Add
  tomatoes and cook 2 minutes.  Add cheese and cook 1 minute. Stir and cook 1
  minute.  Stir in cilantro. Serve with tortilla chips. Makes 2-1/2 cups, 35
  calories per tablespoon.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chili Grits
 Categories: Mexican, Cheese/eggs, Chili
      Yield: 8 servings
 
  1 1/2 c  Quick grits                         2 tb Finely chopped jalapenos
  1 1/2 ts Salt                                3    Eggs, beaten
      6 c  Boiling water                       1    Can, cream of chicken soup
    1/2 c  Butter                            1/2 ts Salt
      2 c  Shredded cheddar cheese        
 
    Preheat oven to 325 deg F. Cook grits in boiling, salted water for 8
  minutes. Add butter, cheese, peppers, eggs, soup and salt; mix well and
  spread in a greased 2-quart baking dish. Bake for 1 to 1 1/2 hours, covered
  for the first 45 minutes. Remove cover and continue baking until lightly
  browned.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chili Peanuts
 Categories: Appetizers, Mexican, Chili
      Yield: 8 servings
 
      2 c  Raw Peanuts                         3 sm Dried Hot Red Chiles
      2 ts Chili Powder                        1 tb Salad Oil
      1 ts Cumin, Ground                            Salt
 
  The lively flavors of cumin and chiles make these peanuts irresistible. To
  sip alongside, offer ice-cold beer, margaritas, or tomato juice. Yield: 8
  To 10 Servings.  Preparation Time: About 5 Minutes.  Cooking Time: About 25
  Minutes.  Place the peanuts in a large rimmed baking pan. Bake in a 350F
  oven, stirring occasionally, until lightly golden (about 15 minutes).
  Remove from the oven.  Add the chili powder, cumin, chiles, and oil to the
  pan, blending well.  Return to the oven and continue to bake, stirring
  once, until the peanuts are a golden brown, (8 to 10 Minutes more). Season
  to taste with the salt. Serve warm or cool. Per Serving: 214 Calories, 9
  Grams Protein, 6 Grams Carbohydrates, 19 Grams Total Fat, 0 Mg Cholesterol,
  12 mg sodium From Sunset's Quick And Easy Cookbook Copyright 1991 Courtesy
  of Rich Harper
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chili Rice
 Categories: Diabetic, Vegetables, Mexican, Rice/grains, Chili
      Yield: 4 servings
 
      1 ts Olive Oil                           4 oz Can Green Chilies -or-
    1/2    Onion, chopped                      2    To 3 Anaheim or California
      2    Garlic Cloves, minced                    -Chilies, fresh
      2 c  Cooked Brown Rice                 1/3 c  White Vinegar
           SAUCE:                            1/4 c  Onion, chopped
      3 tb Salsa                             1/2 c  Cilantro, freshly chopped
 
  RICE:
  
  To prepare the rice, heat oil in a skillet.  Add onion and garlic and saute
  until onion is translucent.
  
  Stir in cooked rice and heat thoroughly.
  
  If using fresh chilies, grill or roast them by setting them under the
  broiler until they start to blister and turn born. Turn chilies to broil
  evenly. Place chilies in a plastic bag and let steam 5 minutes or until
  cool. Remove from bag and peel skin using fingers or knife.
  
  For the sauce, mix salsa, chilies and vinegar in a blender or food
  processor.
  
  Stir in onion and cilantro.
  
  Pour chili sauce over rice and serve.
  
  Yield: 4 servings, 3 cups
  
  One Serving = 1/4 cup (with fresh chilies) Calories: 150 Protein: 3 g Fat:
  2 g Carbohydrate: 31 g Fiber: 2.5 g Cholesterol: 0 mg Sodium: 382 mg (with
  2 fresh jalapeno peppers) Potassium: 203 mg
  
  Exchange: 2 Starch/Bread
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chimicangas
 Categories: Ground beef, Mexican, Beef
      Yield: 6 servings
 
      1 lb Ground beef                       1/2 c  Enchilada sauce (canned is
      1 md Sized chopped onion                      -fine)
 
  first, make the meat filling Brown the meat and drain. Add the onion, cook
  until soft.  Add the
  
  sauce and let simmer for 10 minutes Now you're ready to really start. 12
  flour tortillas(7 inches in diameter) 2 1/4 cups of meat filling(from
  above) 1 1/2 to 2 cups each of shredded cheddar cheese, shredded lettuce,
  and chopped green onions or radishes Sour cream
  
  Spoon 3 tablespoons of the filling down the center of tortilla.
  
  Fold tortilla around filling, and fasten with wooden toothpicks.  Assemble
  only 2 or 3 at a time, or the tortilla will absorb liquid from the filling.
  Fry in 1 inch of hot oul over medium heat (350degrees), turning,
  
  until golden; takes 1 to 2 minutes.  Lift from fat with a slotted spoon,
  draining, then place on a thick layer of paper towels; keep in a warm place
  until all are cooked. Serve garnished with 2 or 3 tablespoons each shredded
  cheese, lettuce,
  
  and radishes or green onions, and add sour cream to taste. Do not forget to
  remove the toothpicks before serving.  I've done
  
  it once, and it is extremely painful. These aren't quite like the ones you
  get in restaurants, because
  
  they use huge platter-sized tortillas.  They are still a grease maniac's
  dream--very greasy, very tasty.  You can use animal fat or lard to fry up
  the chimichangas, I believe, but I would suggest using vegetable oil. It
  works just fine, and the other way will probably cause a cholesterol
  overload.  Otherwise, it's fantastic.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chimichangas (Deep Fried Burritos)
 Categories: Mexican
      Yield: 6 servings
 
      1 lb Ground meat, browned and           12    Flour tortillas
           -drained                                 Oil for frying
      1 md Onion, chopped                      2 c  Cheddar cheese
    1/2 c  Red chile sauce or enchilada        2 c  Shredded lettuce
           -sauce                              2 c  Chopped green onions
 
  In a large skillet, brown meat and drain.  Add onion and chile or enchilada
  sauce.  Spoon about 3 tbsp of meat filling in center of each tortilla. Fold
  tortilla, tucking in ends, and fasten with wooden toothpicks.  Only
  assemble 2 or 3 at a time as tortilla will absorb liquid from sauce.  In a
  large frying pan, with 1 inch of oil over medium heat, fry folded tortilla,
  turning until golden about 1 to 2 minutes.  Drain on paper towels and keep
  warm.l Garnish with cheese, lettuce, and onion.
  
  Yield:  12 Chimichangas or fried burritos
  
  From:  "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
  Forum, 1986.  ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chimichangas
 Categories: Ground beef, Mexican, Beef
      Yield: 12 servings
 
      1 lb Ground beef                         3 c  Shredded letus
     10 oz Tomatoes and green chili            8 oz Shredded cheddar cheese
           -(ro-tel)                         1/4 c  Sliced green onions
      1 pk Taco seasoning                  1 1/2 c  Taco sauce
      1 pk Flour tortillas                
 
  oil
  
  Brown meat & drain.  Stir in tomatoes, green shilis and taco seasoning.
  Simmer for 5 minutes.  Spoon 1/3 c. onto a tortills; fold like burrito.
  Secure with a toothpick; fry in 1 inch of oil, then drain, repeat until
  mixture is used.  Top with lettues, cheese onions, and taco sauce as
  desired.  serves 12
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chipotle Mayonnaise
 Categories: Sauces, Mexican
      Yield: 4 servings
 
    1/2 c  Mayonnaise                        1/8 ts Oregano Leaves, Dried
    1/2 c  Dairy Sour Cream                    2    Chipotle Chiles *
 
  * Chipotle Chiles shoud be the ones that are canned in adobo sauce and
  should be finely chopped.
  ~-------------------------------------------------------------------------
  Mix all ingredients.  Cover and refrigerate until chilled, about 1 hour.
  Makes about 1 cup mayonnaise.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chipotle Sauce
 Categories: Sauces, Mexican
      Yield: 8 servings
 
      2    Chipotle Chiles *                 1/4 c  Carrot, Finely Chopped
      2    Bacon, Slices, Finely Cut Up      1/4 c  Celery, Finely Chopped
    1/4 c  Onion, Finely Chopped             1/4 c  Fresh Cilantro, Snipped
      3 c  Tomatoes, Finely Chopped          1/2 ts Salt
      1 c  Beef Broth                        1/4 ts Pepper
 
  * You can make this sauce as hot as you want by adding up to a total of 4
  dried Chipotle chiles.
  ~-------------------------------------------------------------------------
  Cover chilies with warm water.  Let stand until softened, about 1 hour.
  Drain and finely chop.  Cook and stir bacon and onion in a 2-quart saucepan
  until bacon is crisp; stir in chilies and remaining ingredients. Makes
  about 4 cups sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chorizo (Mexican Sausage)
 Categories: Pork/ham, Mexican, Sausages
      Yield: 20 servings
 
     20    Sausage casings (pork             1/2 c  Cider vinegar
           -casings for authentic            1/4 c  Tequila (optional)
           -links)                           1/4 c  Ground red chile, mild OR
           Vinegar                                  -hot
      2 lb Lean pork trimmings                 1 ts Ground cinnamon
      8 oz Beef OR pork fat                1 1/2 ts Ground comino
      2 md Onions, quartered                   1 ts Ground Mexican oregano
      8    Cloves garlic, pressed              1 tb Salt
 
  ..I [=Jane Butel] have generally made bulk sausage, as it is much easier.
  Sausage has to be taken out of the casing for most uses anyway.
  
  1.  Clean the casings, rinse well with water, then pour vinegar through
  them.  Set aside.
  
  2.  Use a food processor or the coarse blade of a meat grinder, grind the
  meat and fat.  Add the onions, garlic, vinegar, tequila and seasonings,
  using the hotness of chile powder your family and guests will prefer.
  
  3.  Stuff the casings.  First cut the casings into 3-ft lengths and tie one
  end together.  Use either a funnel or filling tube to fill the lengths. Tie
  at about 4-inch intervals with heavy thread.
  
  4.  Place on a cookie sheet covered with wax paper.  Set on the counter for
  about 2 hours, then refrigerate.
  
  5.  After a day, freeze what you will not use within a week or two. Mixture
  should ripen for at least 8 hours before using.
  
  Notes:  If you have no food processor or grinder, buy triple ground pork.
  Prepare the recipe once and taste for the mildness or hotness of the ground
  red chile.  Adjust to suit your taste for the next time you make sausage.
  
  Freezing hints: Mold the sausage into 1/2-pound lumps and freeze between
  pieces of foil inside a heavy plastic bag.
  
  Maximum recommended freezer storage:  3 months.
  
  Makes 20 sausages or  2 2/3 pounds bulk sausage.
  
  From:  JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New
  York.  1980.  ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 7/93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chorizo a la Mexicana (Mexican Sausage)
 Categories: Pork/ham, Mexican, Sausages
      Yield: 20 servings
 
      1 lb Lean pork                           1 ts Salt
      2 tb Chili powder                        1    Garlic clove, pressed
      1 ts Oregano, handrubbed                 2 tb Vinegar
 
  Grind coarsely or chop pork.  Add all other ingredients and mix thoroughly.
  Let stand for several hours.  Fry without adding fat for about 30 minutes.
  If you aren't going to use immediately, pack the uncooked chorizo in a
  crock or glass jar and keep in refrigerator. It will keep for several
  weeks.  3 oz. or 1/3 cup = 1 chorizo
  
                                          From Elena's Secrets of Mexican
                                               Cooking by Elena Zelayeta
                                               Prentice-Hall (c) 1958
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chorizo Homemade Sausage
 Categories: Pork/ham, Mexican, Spices/etc., Sausages
      Yield: 6 servings
 
      5 lb Fresh pork                        1/4 c  Paprika
      5 ts Salt                            1 1/2 ts Pepper
      3 tb Chili powder                      3/4 ts Oregano
      1    Clove garlic, mashed              3/4 ts Thyme
      5 tb Vinegar                           1/4 c  Dry wine
 
  Yield: 6 Servings
  
  With electric food grinder, coarsely grind pork.  Add all of the above
  ingredients and with hands, mix together until well blended in.  With meat
  press, press into thin patties.  Freeze in handi-wrap and scott wax paper
  until ready to use.  In covered frypan, cook for 20 minutes, turning over
  every 5 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chorizo Noodle Casserole
 Categories: Pasta, Casseroles, Mexican, Chorizo, Sausages
      Yield: 6 servings
 
     12 oz Rotini                              1 c  Milk
           Boiling salted water              1/2 ts Salt
      1 tb Butter or margarine                 1 ds Of pepper
      4    Medium-size chorizo sausages        2 c  Shredded jack cheese
      1 sm Onion, coarsely chopped             6    To 8 tomato slices
      4 oz Can green chilies, chopped     
 
  Servings: 6
  
  Following package directions, cook rotini in a large kettle of boiling
  salted water until al dente.  Drain, rinse with cold water, and drain
  again.
  
  Meanwhile, melt butter in a wide frying pan over medium-high heat. Remove
  sausage casings, crumble meat into pan, add onion, and cook until sausage
  is browned and onion is limp (about 5 minutes).  Pour off drippings and add
  cooked pasta, chilies, milk, salt and pepper to taste.
  
  Pour half the mixture into a greased 2 1/2 quart casserole; sprinkle with
  half the cheese.  Add remaining mixture, arrange tomato slices on top, and
  sprinkle with remaining cheese.  If made ahead, cover and refrigerate until
  next day.
  
  Bake, uncovered, in a 350 deg F oven for 25 to 35 minutes or until top is
  slightly browned.  Makes 6 servings.
  
  Source: Sunset Pasta Cookbook posted by Linda Davis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chorizo
 Categories: Pork/ham, Mexican, Portuguese, Sausages
      Yield: 6 servings
 
     10 lb Boneless Pork Butt                  8 lg Buds fresh garlic
      6 tb Salt                                1 tb Oregano
      1 c  Vinegar                             2 ts Black coarse pepper
      5 tb Paprika                             1 c  Water
      3 tb Hot ground pepper              
 
  Grind all the pork butts thru a 1/4" grinding plate and place into a mixer.
  Add all the ingredients and mix well until all the spices are evenly
  distributed.  Chorizo is to be stuffed into a 40-42 MM hog casing. Place on
  smoke sticks and let dry in cooler overnight.  This particular sausage
  takes much longer to dry than most others.
  
  From: Great Sausage Recipes and Meat Curing Shared By: Pat Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chorizos (Mexican Sausage)
 Categories: Pork/ham, Mexican, Sausages
      Yield: 10 servings
 
      2 lb Pork tenderloin (ground ok)       1/2 lb Pork fat
      5    Chiles anchos                       2    Chilies pasilla
    1/2 ts Coriander seeds (toasted)           3    Cloves
    1/2 ts Peppercorns                       1/2 ts Oregano (Mexican Blended)
    1/8 ts Cumin seeds                         4    Garlic cloves (peel/crush)
      2 tb Sweet paprika                   2 1/2 ts Salt
    2/3 c  Mild white vinegar                  2 fl Vodka (if wanted)
 
  Chop the meat roughly, (or purchase ground pork), together with the fat.
  
  Toast the chilies well, turning them from time to time so they do not burn.
  While they are still warm and flexible, slit them open and remove the seeds
  and veins.  As they cool off they will become crisp.
  
  Grind the spices together withe the chilies.
  
  Mix the ground spices and chilies with the rest of the ingredients and rub
  them well into the meat with your hands.
  
  Cover the mixture and set it aside in the refrigerator to season for 3
  days, stirring it well each day. (Before using, fry a little of the meat
  and taste to see if it has enough salt and seasoning.)
  
  Normally the meat would be put into sausage casings, however, I just use it
  straight from the bowl.  If you don't want to stuff the meat into casings
  at all, leave it to mature for about a week.  Store it in containers in the
  freezer compartment of the refrigerator.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Christmas Eve Salad (Ensalada De Noche Buena)
 Categories: Salads, Mexican
      Yield: 6 servings
 
      1    Fresh pineapple or 1 20-oz               Drained
           -can pineapple chunks               1    Jicama, peeled and sliced
      2 lg Oranges                                  -(optional)
      2 md Bananas                             1    Stick sugar cane, peeled and
      1 lg Apple                                    -chopped (optional)
      3 md Beets, cooked, peeled, and               Lettuce
           -sliced or 1 16-oz can            1/2 c  Peanuts
           -sliced beets,                 
 
  Pomegranate seeds Mayonnaise or salad dressing Milk
  
  Remove crown of fresh pineapple.  Peel pineapple and remove eyes; quarter
  and remove core.  Cut pineapple into chunks. (Or drain canned pineapple.)
  
  Peel oranges; section over a bowl to catch juice.  Peel and slice bananas.
  Core and slice apple.  Toss apple and banana with orange sections and
  orange juice.
  
  Drain fruits; arrange with pineapple chunks, sliced beets, jicama and sugar
  cane on large lettuce lined platter.  Sprinkle with peanuts and
  pomegranante seeds.  Thin mayonnaise or salad dressing with a little milk
  to make drizzling consistency. Pass with salad.  Makes 6 to 8 servings.
  
  Comments:  Marge left out beets, and added kiwi.  Good served with Miss
  Daisy's poppy seed dressing.
  
  Source:  Better Homes and Gardens Mexican Cookbook 1977
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cilantro Pesto
 Categories: Sauces, Vegetables, Cheese/eggs, Mexican
      Yield: 4 servings
 
  1 1/2 c  Fresh Cilantro, Firm Packed       1/4 ts Salt
    1/2 c  Parsley, Firmly Packed              3    Cloves Garlic
    1/2 c  Parmesan Cheese                   1/4 c  Pine Nuts, 1 oz
    1/2 c  Vegetable Oil                  
 
  Place all ingredients in food processor workbowl fitted with steel blade or
  in a blender container, cover and process until well blended. Makes about
  1-1/4 cups Pesto
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cinco De Mayo Casserole
 Categories: Chili, Mexican, Beans, Casseroles
      Yield: 8 servings
 
  1 1/2 c  Yellow cornmeal                     1    (8 oz) container sour cream
      1 ts Salt                                2 c  Shredded Romaine or iceberg
      4 c  Cold water                               -lettuce
      2 tb Butter/margarine                    1 c  Shredded sharp Cheddar
      1 c  Shredded sharp Cheddar                   -Cheese
           -Cheese                             2    Plum tomatoes, diced
      5 c  Double-Header Chili (recipe         2    Green onions, sliced
           -follows), heated                 1/2    Ripe avocado, diced
           Toppings:                         1/2 c  Pitted sliced ripe olives
 
  This dish is a hearty chili turned into a party dish by adding a cornmeal
  layer and a garnish of cut-up vegies.
  
  Prep time: 30 minutes plus cooling Cooking time: 25 minutes
  
  Cornmeal layer: whisk cornmeal, salt and water together in large saucepan.
  Bring to boil over medium-high heat, whisking constantly. Cook until
  thickened, 1-2 minutes.  Remove from heat and stir in butter and cheese
  until melted.
  
  Immediately pour cornmeal mixture into shallow 3-quart casserole.  cool
  until firm, 30 minutes. (Can be made ahead. Cover and refrigerat chili and
  cornmeal layers separately.  Assemble casserole, cover and bake in preheatd
  375~ oven 1 hour or until heated through.)  Preheat oven to 375~.  Spread
  top of casserole with chili. Cover and bake 25 minutes or until heated
  through. Garnish with toppings.
  
  Makes 8 servings.
  
  Per serving: 545 calories, 34 mg protein, 31 gm fat, 33 gm ccarbohydrates,
  1,093 mg sodium, 124 mg cholesterol.
  
  **
  
  Double-Header Chili
  
  A no-fuss feast taht makes 2 meals, with or without beans.
  
  Prep time: 10 minutes Cooking time 2 to 2-1/2 hours
  
  4 lbs. boneless lean beef chuck, cut into 1-inch cubes 6 cups chopped
  onions 1 bottle (12 oz) beer 1/2 cup chili powder 6 Tbsp tomato paste 2
  Tbsp seeded, minced jalapeno chile 2 Tbsp minced garlic 2 1/2 tsp salt 1
  tsp ground pepper
  
  Preheat oven to 325~.  Combine all ingredients in heavy Dutch oven.  Cover
  tightly and cook 2 to 2-1/2 hours, until meat is very tender.  (Can be made
  ahead.  Cover and refrigerate up to 3 days.  Or freeze up to 1 month)
  
  Makes 11 cups.
  
  Per cup: 310 calories, 34 gm protein, 13 gm fat, 13 gm carbohydrates, 756
  mg sodium, 107 mg cholesterol.
  
  CHILI with BEANS:  Combine 5-1/2 cups chili with 1 can (19 oz) red kidney
  beans, drained and rinsed, in large saucepan.  cook over medium heat until
  heated through, 10 minutes.  Makes 7 cups.
  
  Per cup: 300 calories, 31 gm protein, 11 gm fat, 18 gm carbohydrates, 690
  gm sodium, 84 mg cholesterol.
  
  [ Ladies' Home Journal, Maya 1991 ]
  
  *>* this comes from the bottom of the files of Shelley Rodgers <=-
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Citrus-Marinated Pork Chops
 Categories: Mexican, Pork/ham
      Yield: 6 servings
 
      2    Chipotle Chiles; Dried              2 tb Orange Peel; Grated
      6    Pork Loin Or Rib Chops; *           1 ts Salt
    1/2 c  Frozen Orange Juice; Thawed         1    Clove Garlic
    1/4 c  Vegetable Oil                       1    Orange; Medium, **
    1/4 c  Lemon Juice                    
 
  *     Pork chops should be cut about 1/2-inch thick. ** Orange should be
  cut into 6 wedges.
  ~-------------------------------------------------------------------------
  Cover chiles with water.  Let stand until softened, about 1 hour.  Drain
  and finely chop.  Place pork chops in a shallow glass or plastic dish.
  Place chiles and remaining ingredients, except the orange, in a blender
  container.  Cover and blend, at low speed, until smooth.  Pour over chops.
  Cover and refrigerate at least 3 hours, spooning marinade over chops
  occasionally.  Set oven control to broil.  Remove chops from marinade and
  sit marinade aside.  Place chops on rack in a broiler pan.  Broil, with
  tops of the chops 3 to 5 inches from the heat, until light brown, about 10
  minutes.  Turn the chops and brush with the marinade.  Broil until chops
  are done, about 5 minutes longer.  Garnish with orange wedges and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cod with Garlic
 Categories: Mexican, Fish/sea, Garlic
      Yield: 8 servings
 
      2 lb Scrod Or Cod Fillets; *           1/4 c  Lemon Juice
      8    Cloves Garlic;Finely Chopped        1 ts Salt
      2 tb Margarine Or Butter                 1    Fresh Cilantro; Snipped
      2 tb Vegetable Oil                  
 
  Servings:  8
  
  *  Fillets should be cut to make 8 servings.
  
  Place the fish fillets on a rack in a broiler pan.  Cook and stir the
  garlic in the margarine and oil until golden brown, (DO NOT overcook).
  
  Remove garlic and set aside.  Drizzle the margarine mixture and lemon juice
  over the fillets then sprinkle with the salt.  Set oven control to broil.
  Broil the fish with the tops of the fillets about 3-inches from the heat
  until the fillets flake easily with a fork, about 10 to 12 minutes.
  Sprinkle with the reserved garlic and cilantro.  Serve with lemon wedges,
  if desired.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Conchas (Coiled Sweet Rolls)
 Categories: Breads, Mexican
      Yield: 12 servings
 
  3 1/2 c  Flour (More If Necessary)         2/3 c  Very Warm Water
    1/4 c  Sugar                               2    Eggs, Room Temperature
      1 ts Salt                              1/2 c  Honey
      1 pk Dry Yeast                         3/4 c  Chopped Almonds
           Butter Or Margarine Softened   
 
  Mix 3/4 cup flour, sugar, salt and undissolved yeast in large bowl. Add
  softened butter. Gradually add water and beat 2 minutes on medium speed of
  electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour.
  Beat on high speed 2 minutes, scraping bowl occasionally. Stir in enough
  additional flour to make stiff dough. Turn out onto lightly floured board
  and knead until smooth and elastic, 5 to 10 minutes. Place in greased bowl,
  turning to grease top. Cover and let rise in warm place until doubled.
  Punch dough down. Divide in halves. On lightly floured board, roll half of
  dough to 15- x 12-inch rectangle. Spread with 2 tablespoons softened
  butter. Fold in half. Roll out again to 15- x 12-inch rectangle. Spread
  with 2 tablespoons more butter. Fold in half and roll out to 18- x 6-inch
  rectangle. Cut dough lengthwise into 6 (1-inch) strips. Fold each strip in
  half lengthwise so that it is 1/2-inch wide. Gently roll to round and
  lengthen each strip to rope 1/4 to 1/2 inch in diameter. Hold one end of
  each rope firmly and wind dough loosely around to form coil. Tuck end
  underneath. Place on greased baking sheets about 2 inches apart. Repeat
  with remaining dough. Cover and let rise in warm place until doubled. Heat
  honey until thin. Gently brush rolls with half of honey and sprinkle with
  almonds. Bake at 400F 15 minutes or until browned. Remove from baking
  sheets and cool on wire racks. Drizzle while hot with remaining honey.
  From:  The Los Angeles Times.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Corn & Zucchini Quesadilla W/ Tomato Salsa & Avocodo Relish
 Categories: Mexican, Appetizers, Condiment, Relishes, Salsa
      Yield: 4 servings
 
      3    Flour Tortillas (6")                1 c  Suchinni, julienned
      1 c  Grated Montery Jack               3/4 c  Corn kernels
      1 c  Grated White Cheddar                     Salt & pepper to taste
      2 tb Diced Red Onion                          Tomato Relish *
      1    Janapeno, seeded & minced                Avocado Relish *
 
  [* recipes follow]
  
  I.   Prepare the salsa and relish.*  Set aside. Heat oven to 450 deg.
  Positioin 2 tortillas on an ungreased cookie sheet.  Sprinkle half the
  cheeses, onion, jalapeno, zuchinni and corn on each.  Season to taste with
  salt and pepper.
  
  II.  Place one of the two tortillas atop the other and the third torilla
  atop the second.  Transfer to the oven and bake until cheese has melted and
  tortillas are becoming crisp (about 10 min.).
  
  III. Cut tortilla into quarters, garnish each with tomato salsa and avocado
  relish and serve hot. ~From the Mesa Grill (102 5th Ave., NY), chef Bobby
  Flay Chicago Tribune Magazine, March 21, 1993
  
  Posted by Bud Cloyd
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Corn and Crab Chowder
 Categories: Fish/sea, Soups/stews, Mexican
      Yield: 4 servings
 
      4 tb Unsalted butter                   3/4 c  Lump crabmeat, about 4
      1 md Onion, chopped                           -ounces
      1    Clove garlic, chopped               1 c  Whipping cream
      3 c  Fresh corn kernels                  2    Poblano chili peppers,
    1/4 c  Water                                    -roasted and diced
  1 1/2 tb Cornstarch                          1    Canned chipotle chili
      2 c  Whole milk                               -pepper, diced
 
  Salt to taste Chopped fresh thyme or cilantro
  
  Melt 2 Tbsp. butter in a large saucepan.  Add onion and garlic and cook
  over medium heat, stirring often until soft, 7 to 8 minutes.  Transfer to a
  blender and add corn kernels, water and cornstarch.  Blend until smooth.
  
  Melt remaining butter in same pan.  Add puree, and cook over medium heat,
  stirring constantly, until mixture thickens, 3 to 4 minutes.  Add milk and
  heat to a simmer.  Cover partially and simmer 15 minutes, stirring often.
  
  Strain soup, pressing on solids to remove as mush liquid from the corn as
  possible.  Return strained mixture to pan, and add crab, cream, poblano
  chilies, chipotle chili and salt.  Heat to a simmer.  Serve hot, garnished
  with thyme or cilantro.  Makes 4 cups
  
  From: Asbury Park Press 08/12/92 Shared By: Pat Stockett
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Corn Pudding - Budin De Elote
 Categories: Mexican, Vegetables
      Yield: 4 servings
 
           Jim Vorheis                       1/2 c  Milk
      1 tb Unsalted butter                     5 tb Unsalted butter
      2 tb Toasted fine bread crumbs,          3    Eggs
           -approximately                      1 ts Sugar
           For the budin:                      1 ts Sea salt, or to taste
      2 c  Corn kernels*                  
 
  Heat the oven to 300 F.  Place a heavy baking sheet on the lower rack of
  the oven.  Butter a 1-quart baking or souffle dish and sprinkle with the
  bread crumbs.  Set aside.
  
  Put the corn and milk into a food processor and process for 10 to 15
  seconds or until reduced to a textured puree.  Beat the butter until creamy
  and gradually add the corn and the eggs, one by one, beating after each
  addition.  Add the sugar and salt.
  
  Pour the mixture into the prepared dish and bake until the mixture is
  firmly set and beginning to brown around the edges - about 35 minutes.
  
  Either serve from the dish or carefully unmold onto a serving dish.
  
  * Starchy field corn works best, ears of corn left intact that have been
  picked a few days earlier, for the starches to heighten, can be used.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Corn Salsa
 Categories: Condiment, Vegetables, Sauces, Mexican, Salsa
      Yield: 4 servings
 
     16 oz Corn, Canned, Drained             1/4 c  Green Onions W/Tops, Sliced
      4 oz Green Chilies, Canned, Drain        2 tb White Wine Vinegar
      1    Jalapeno Chile *                    1 tb Vegetable Oil
    1/4 c  Green Bell Pepper, Chopped        1/4 ts Salt
 
  * Jalapeno chile should be seeded and finely chopped.
  ~-------------------------------------------------------------------------
  Mix all ingredients.  Cover and refrigerate until chilled, about 1 hour.
  Makes about 2 1/3 cups salsa.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Corn Souffle
 Categories: Mexican, Cheese/eggs
      Yield: 6 servings
 
      3 tb Margarine Or Butter                 1 c  Milk
      3 tb Unbleached Flour                    3 ea Eggs; Large, Separated
    1/4 ts Sugar                               2 tb Onion; Finely Chopped
    1/4 ts Cumin; Ground                       2 tb Green Chiles; Finely Chopped
    1/4 ts Nutmeg; Ground                  8 3/4 oz Whole KernelCorn;Drained,1cn
    1/4 ts Red Pepper; Ground            

--------------------------GREEN CHILE CHEESE SAUCE--------------------------
    1/2 c  Cheddar Cheese; Shredded,2oz        1 tb Onion; Finely Chopped
    1/4 c  Green Chiles; Finely Chopped        1 ts Cumin; Ground
    1/3 c  Half & Half                       1/4 ts Salt
 
  Heat the oven to 350 degrees F.  Butter a 1-quart souffle dish or
  casserole.  Heat the margarine in a 2-quart saucepan over low heat until
  melted.  Stir in the flour, sugar, cumin, nutmeg, and red pepper.  Cook
  over low heat, stirring constantly, until the mixture is smooth and bubbly.
  Stir in the milk, heat to boiling, stirring constantly.  Boil and stir for
  1 minute.  Beat the egg yolks slightly in a medium bowl.  Stir at least
  half of the hot mixture gradually into the egg yolks.  Stir the hot mixture
  back into the saucepan.  Boil and stir for 1 minute.  Remove from the heat
  and stir in the onion, chiles, and corn.  Beat the egg whites in another
  medium bowl on high speed, on an electric mixer, until stiff. Stir about
  1/4 of the egg whites into the corn mixture.  Fold the corn mixture into
  the remaining egg whites.  Carefully pour the mixture into the souffle
  dish.  Bake uncovered until a knife inserted in the center comes out clean,
  about 50 minutes.  Prepare the Green Chile Cheese Sauce. Serve the souffle
  with the sauce when souffle is done.
  
  GREEN CHILE CHEESE SAUCE:
  
  Heat all the ingredients over low heat, stirring constantly, until the
  cheese is melted.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Corn Stuffed Poblano Chiles
 Categories: Mexican, Vegetables
      Yield: 6 servings
 
      6    Poblano Chiles                    1/2 c  Red Pepper; Finely Chopped
      2    Eggs; Large                       1/2 c  Onion; Finely Chopped
  1 1/2 c  Whole Kernel Corn                 1/2 ts Salt
      2 oz Cheddar Cheese;Shredded,1/2C      1/8 ts Red Pepper; Ground
    1/2 c  Pecans; Chopped                
 
  Set the oven control to broil.  Cut the chiles lengthwise into halves and
  carefully remove ALL the seeds.  Place the cut sides down on the rack in
  the broiler and broil with the skin side up about 4 inches from the heat
  until the skin blisters on the peppers.  Place the chiles in a plastic bag
  for 15 minutes and then carefully remove as much skin as possible.  Heat
  the oven to 375 degrees F.  Beat the eggs in a medium bowl until thick and
  lemon colored, about 4 minutes.  Stir in the remaining ingredients.  Place
  the chiles in a greased rectangular baking dish, 13 X 13 X 2-inches. Spoon
  about 1/4 cup of the corn mixture into each chile half.  Cover and bake
  until corn mixture is hot, about 25 minutes.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Corn Tortillas
 Categories: Mexican, Breads
      Yield: 12 servings
 
      2 c  Corn Flour Tortilla Mix, *      1 1/4 c  Water; Warm
 
  *  Use the instant Corn Flour Tortilla Mix.
  ~-------------------------------------------------------------------------
  Mix tortilla mix and water with hands until all of the tortilla mix is
  moistened and dough cleans side of bowl, ( add 1 to 2 teaspoonfuls of
  water, if necessary).  Cover with damp towel; let rest 10 minutes.  Divide
  dough into 12 1-inch balls.  For each tortilla, place 1 ball on waxed paper
  square; flatten slightly.  Cover with another waxed paper square. Roll into
  6-inch circle.  Peel off top waxed paper square.  Heat an ungreased skillet
  or griddle over medium-high heat until hot.  Place tortilla in skillet,
  waxed paper side up.  Cook 30 seconds; immediately remove waxed paper.
  Continue cooking tortilla until dry around edge, about 1 minute. Turn and
  cook the other side until dry, about 2 minutes. stack tortillas, placing
  waxed paper between each.  Cover with damp towel.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Crepes Ensenada
 Categories: Mexican, Cheese/eggs, Pork/ham
      Yield: 6 servings
 
     12 sl Thin sliced ham                     1 cn Whole green chilis
      1    Brick Jack cheese cut in            1    Doz. tortillas (corn or
           -chunks                                  -flour)
 
  From: Marcy Moreno Posted by: Donna Ransdell
  
  Roll each tortilla with a slice of ham, chunk of cheese, and a piece of
  green chili...place side by side, flap side of tortilla down in a 9x13
  baking dish. Cover with cheese sauce and bake 45 minutes at 350 F.
  
  Cheese sauce:
  
  1/4 lb. margarine 1/2 cup flour 1 brick cheddar, grated 1 tbsp dry mustard
  1/2 tsp salt 1 qt/ milk
  
  Melt margarine, add flour and blend. Add remianing ingredients, stir till
  smooth and thickened.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Crispy Taco Recipe
 Categories: Ground beef, Mexican, Beef
      Yield: 6 servings
 
      1 lb Lean ground beef                    1 ts Salt
    1/2 c  Chopped onion                     1/2 ts Chili powder
      1    Clove garlic, minced or             2 c  Diced tomatoes
           -pressed, optional                  4 lg Wheat flour tortillas
 
  Oil for trying tortilla
  
  1. Brown together ground beef, onion and gaarlic in a heavy frying pan over
  medium heat, stirring untilmeat loses its pinkness.
  
  2. Add salt and chili poweder, blending well.
  
  3. Place 1/2 cup of the ground beef filling. 1/2 cup shredded chesse and
  1/4 cup diced tomatoes onto one-half of each tortilla. Fold other half ocer
  filling, pressing it down to remove any air pockets.
  
  4. Pour oil into large skillet to 1/4 inch depth.
  
  5. When oil is hot, place filled tortillas into pan a few at a time. Saute
  over medium to high heat until golden on each side, about 45 seconds per
  side.
  
  6. Remove frompan onto paper towelling. Cut into wedges to serve.
  
  That what we have this in our dinner. Ask us if you need more meal receipe.
  
  C o o k i n g   w i t h  c a r e f u l l y !!!
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Crispy Taco
 Categories: Mexican, Ground beef, Beef
      Yield: 6 servings
 
      1 lb Lean ground beef                  1/2 ts Chili powder
    1/2 c  Chopped onion                       2 c  Diced tomatoes
      1    Clove garlic, minced or             4 lg Wheat flour tortillas
           -pressed, optional                       Oil for trying tortilla
      1 ts Salt                           
 
  1. Brown together ground beef, onion and gaarlic in a heavy frying pan over
  medium heat, stirring untilmeat loses its pinkness. 2. Add salt and chili
  poweder, blending well. 3. Place 1/2 cup of the ground beef filling. 1/2
  cup shredded chesse and 1/4 cup diced tomatoes onto one-half of each
  tortilla. Fold other half ocer filling, pressing it down to remove any air
  pockets. 4. Pour oil into large skillet to 1/4 inch depth. 5. When oil is
  hot, place filled tortillas into pan a few at a time. Saute over medium to
  high heat until golden on each side, about 45 seconds per side. 6. Remove
  frompan onto paper towelling. Cut into wedges to serve.
  
  That what we have this in our dinner. Ask us if you need more meal receipe.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Crocodile Cafe's Chicken Tortilla Soup
 Categories: Mexican, Soups/stews, Poultry
      Yield: 8 servings
 
      2 qt Chicken stock                       8 oz Ancho chile paste *
      1    Red onion, large; diced             2    Chicken breast halves **
      3    Corn tortillas, fried/broken             Salt to taste
      3    Roma tomatoes; diced                6 oz Ranchero cheese, crumbled
    1/2    Bunch of cilantro                   2    Corn tortillas, fried crisp
 
  *   or 6 or 7 ancho chiles pureed ** large, cooked and shredded
  
  Bring 1 qt chicken broth to boil with onion in soup pot.  Combine remaining
  chicken broth with 3 fried tortillas in a blender and blend until combined
  and slightly thickened.  Pour into heated broth along with tomatoes,
  cilantro, chile paste, and chicken.  Season to taste with salt. Bring again
  to boil.  Serve garnished with ranchero cheese and tortilla strips.
  
  NOTE:  To puree ancho chiles, soak 6 or 7 chiles in hot water until tender,
  or simmer just until tender.  Remove stem and seeds and puree in blender
  with small amount of  water until paste in formed.  Strain through sieve to
  remove skin, if desired.
  
  Each serving with cheese and chips contains about: 146 calories, 866 mg
  sodium, 31 mg cholesterol, 4 g fat, 9 g carbohydrates, 17 g protein, 0.55 g
  fiber.
  
  ~- from the CROCODILE CAFE, Pasadena, CA. Posted by Hunter Elliot in
  Intelec Cooking
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cucumber Salsa
 Categories: Condiment, Vegetables, Sauces, Mexican, Salsa
      Yield: 6 servings
 
      1 c  Dairy Sour Cream                    1 ts Cumin, Ground
      1 c  Yogurt, Plain                     1/2 ts Salt
    1/4 c  Parsley, Snipped                    2 md Cucumbers *
    1/4 c  Cilantro, Fresh, Snipped       
 
  *  Cucumbers should be pared, seeded and coarsely shredded.
  ~-------------------------------------------------------------------------
  Mix all ingredients.  Cover and refrigerate until chilled, about 2 hours.
  Makes about 3 cups salsa.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Deluxe Nachos
 Categories: Mexican, Appetizers
      Yield: 48 servings
 
           Karen Mintzias                

-------------------------------REFRIED BEANS-------------------------------
      2 c  Dry pinto beans                          -Water
      1 lg Onion                             1/2 c  Lard
      1    Ham hock                                 Salt

-----------------------------------NACHOS-----------------------------------
     12    Corn tortillas                      2    Jalapeno chiles (or more);
           Lard for deep frying                     - finely chopped
           Salt                                1 c  Finely diced tomatoes
      1 c  Shredded Jack cheese                1 c  Finely chopped cilantro
      1 c  Shredded cheddar cheese        
 
  Place beans, whole onion and ham hock in saucepan. Add water to cover.
  Bring to boil, cover and simmer 1 1/2 hours, or until beans are tender.
  Remove onion and ham hock. Drain beans. Heat lard until very hot. Add to
  beans and mash with potato masher. Season to taste with salt. Set aside.
  
  To make nachos, cut tortillas in quarters and fry in deep hot lard until
  crisp. Drain and season lightly with salt. Arrange tortillas in single
  layer on large ovenproof platter. Sprinkle half each of Jack and cheddar
  cheeses over tortilla chips. Sprinkle chiles over cheeses. Top with dollops
  of refried beans and gently spread over mixture. (Reserve any extra beans
  for another use.) Sprinkle with half of remaining cheeses. Top with
  tomatoes and cilantro, then with remaining cheeses. Bake at 375F until
  cheeses are melted and bubbly, about 15 minutes. Serve at once.
  
  Created by: Red Onion, Los Angeles
  
  (C) 1992 The Los Angeles Times
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Drunken Chicken Soup
 Categories: Poultry, Soups/stews, Mexican
      Yield: 6 servings
 
      1    Chicken, cut up                     6 oz Can tomato sauce
      1 lg Onion, diced                      3/4 c  White wine
      2    Cloves garlic, minced               3    To 4 carrots, sliced
      2    Stalks celery, sliced                    Salt and pepper to taste
    1/2    Green pepper, diced                 3    To 4 potatoes, diced
 
  Place chicken pieces in pot and cover with water.  Add onion, garlic,
  celery, green pepper, tomato sauce, white wine and carrots.  Boil until
  chicken is tender.  Remove chicken; debone chicken and cut into chunks,
  discarding skin and bones.  Return cut-up chicken to pot.
  
  Add potatoes and salt and pepper to taste and cook until potatoes are
  tender.  Serve with garlic bread.
  
  From:  San Antonio Express-News, 4/08/92 Posted by: Karin Brewer, Cooking
  Echo, 6/92
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Drunken Fish
 Categories: Mexican, Fish/sea
      Yield: 6 servings
 
      3 lb Fish; Whole, *                    1/4 c  Parsley; Snipped
      2 ea Ancho Chiles; Dried, OR             1 ts Sugar
    1/2 ts Red Peppers; Crushed              1/2 ts Salt
    1/3 c  Red Wine, Dry                     1/2 ts Oregano; Dried, Crushed
    1/2 c  Onion; Chopped, 1 Md.             1/4 ts Cumin; Ground
      1 ea Clove Garlic; Minced                1 x  Salt And Pepper
      2 tb Olive Or Vegetable Oil            1/2 c  Pimento Stuffed Olives; ***
      3 ea Tomatoes; Md, **                    1 tb Capers; (Optional)
    1/3 c  Water                          
 
  *     Use a fresh or frozen whole dressed Red Snapper or other whole fish.
  **    The medium tomatoes should be peeled, seeded and chopped. *** The
  olives should be sliced. Thaw the fish if frozen. Cut the chiles open.
  Discard stems and seeds. Cut the chiles into small pieces with a pair of
  scissors or a sharp knife.
   Place the snipped chiles in a small bowl and cover with boiling water. Set
  aside for 45 to 60 minutes then drain.  Place the chiles in a blender
  container and add the wine.  Blend until nearly smooth.  In a medium
  saucepan cook the onion and garlic in the hot oil until tender but not
  brown.  Add the chile-wine mixture (or the crushed red peppers and wine to
  the saucepan), tomatoes, 1/3 cup of water, parsley, sugar, salt, oregano,
  and cumin.  Bring to boiling then reduce the heat.  Cover and simmer for 5
  minutes.  Meanwhile, place the fish in a greased 13 X 9 X 2-inch baking
  dish.  Season cavity of the fish with salt and pepper.  Stir the sliced
  olives and capers into the tomato sauce mixture and pour over the fish.
  Cover and bake in a preheated 350 degree F. oven for about 45 to 60 minutes
  or until the fish flakes easily when tested with a fork. Carefully remove
  the fish to a serving platter.  Serve with the remaining sauce.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Drunken Mexican Chicken (Pollo Boracho)
 Categories: Poultry, Mexican
      Yield: 6 servings
 
      1    Broiler-fryer chicken, cut        1/4 ts Garlic powder
           -into serving pieces                1    Cube chicken bouillon,
      1 ts MSG                                      -crushed
    1/4 c  Corn oil                           16 oz Can tomatoes, chopped (or
  1 1/4 ts Salt                                     -substitute fresh ones)
      1 ts Paprika                             1 lg Onion, sliced
    3/4 ts Ground black pepper                 5 md Zucchini, sliced
    1/2 ts Crushed oregano                     1 c  Red Burgundy wine
    1/2 ts Cumin seed                     
 
  Sprinkle chicken with MSG.  Heat corn oil in Dutch oven over medium heat.
  Add chicken and brown well on all sides.
  
  Sprinkle in salt, paprika, black pepper, oregano, cumin, garlic powder and
  bouillon.  Reduce heat to medium low; add tomatoes, onion, zucchini and
  wine.
  
  Cook, covered, 30 minutes; uncover and continue cooking another 15 minutes
  or until liquid is somewhat reduced and chicken is done.
  
  Excellent when served with brown rice, pinto beans and avocado fruit salad.
  
  From:  San Antonio Express-News, 04/08/92 Posted by: Karin Brewer, Cooking
  Echo, 6/92
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Duck with Pine Nut Wild Rice
 Categories: Mexican, Poultry, Rice/grains
      Yield: 4 servings
 
      1 x  Apricot Basting Sauce; *            1 x  Pine Nut Wild Rice; Below
      1 x  Duckling; 4 1/2 to 5 Lbs.     

-----------------------------PINE NUT WILD RICE-----------------------------
    1/2 c  Wild Rice; Uncooked                 2 oz Pine Nuts; Toasted, 1/2 Cup
      2 tb Green Onions/Tops; Sliced         1/2 c  Pears; Dried, Chopped
      1 ts Margarine Or Butter               1/2 c  Currants
  1 1/2 c  Chicken Broth                  
 
  *    See Sowest 2 for recipe. Prepare Apricot Basting Sauce and set aside.
  Heat oven to 350 degrees F. Place duckling, breast side up, on rack in a
  shallow roasting pan.  Brush with Apricot Basting Sauce. Insert meat
  thermometer so that the tip is in the thickest part of the inside thigh
  muscle and doesn't touch the bone. Do not add water and do not cover.
  Roast, brushing with the sauce 2 or 3 times, until thermometer registers
  180 to 185 degrees or drumstick meat feels very soft when pressed between
  fingers, 2 to 2 1/3 hours.  Serve with Pine Nut Wild Rice.
  
  PINE NUT WILD RICE:
  
  Cook and stir wild rice and onions in margarine in a 2-quart heavy saucepan
  over medium heat until onions are tender, about 3 minutes.  Stir in broth.
  Heat to boiling, stirring occasionally, reduce heat and cover. Simmer until
  wild rice is tender, 40 to 50 minutes.  Stir in pine nuts, pears and
  currants.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Egg and Spinach Casserole
 Categories: Mexican, Cheese/eggs, Casseroles
      Yield: 8 servings
 
      1 x  Vegetable Oil                       1 ts Salt
      6 ea Corn Tortillas; *                 1/2 ts Pepper
      2 ea Bacon; Slices                     1/4 ts Nutmeg; Ground
    1/4 c  Onion; Chopped, 1 Sm.               1 lb Spinach; Fresh, Chopped
      1 ea Clove Garlic; Finely Chopped        8 ea Hard Cooked Eggs; Lg, Peeled
      2 tb Margarine Or Butter                 1 c  Basic Green Sauce; **
      1 tb Vegetable Oil                       4 oz Cheese; Shredded, ***
      2 c  Tomatoes; Chopped, 2 Md.       
 
  *      The Corn Tortillas should be 6 to 7-inches in diameter. ** See
  Sowest 2 for the recipe. *** Use either Monterey Jack or Chihuahua cheese
  in this recipe. Heat the oven to 400 degrees F. Heat 1/8-inch of vegetable
  oil in an 8-inch skillet over medium heat, just until hot. Cook the
  tortillas, one at a time, in the oil until crisp, about 1 minute. Drain on
  paper towels and then cut them into small pieces. (NOTE: You could use
  tortilla chips where they are available.) Cook and stir the bacon, onion,
  and garlic in the margarine and 1 tbls of vegetable oil, in a 10-inch
  skillet until the onion is tender. Stir in the tomatoes, salt, pepper, and
  nutmeg.  Simmer uncovered for 3 minutes, stirring occasionally. Add the
  spinach, cover and cook until the spinach is wilted, about 3 minutes. Line
  the bottom of an ungreased square 8 X 8 X 2-inch pan with the tortilla
  chips or pieces. Spread the spinach mixture over them. Cut the eggs
  lengthwise into halves and arrange them on the spinach mixture. Pour the
  Basic Green Sauce over the eggs; sprinkle with the cheese and bake,
  uncovered until the cheese is melted, abut 15 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Eggs and Chorizo
 Categories: Mexican, Cheese/eggs, Pork/ham, Chorizo, Sausages
      Yield: 6 servings
 
    1/4 c  Onion; Chopped, 1 Sm.               8 ea Eggs; Large
      2 tb Vegetable Oil                     1/4 c  Half-and-Half
      8 oz Chorizo Sausage; Bulk             1/2 ts Oregano Leaves; Dried
 
  Cook and stir the onion in oil in a 10-inch skillet until tender but not
  brown.  Add the sausage, cooking and stirring , until the sausage is done
  then drain.  Mix the eggs, half-and-half and the oregano well with a fork.
  Pour into the sausage mixture in the skillet.  Cook over medium heat.  As
  the mixture begins to set at the bottom and sides, gently lift the cooked
  portion with a fork or spatula so that the uncooked egg mixture can run
  under the cooked portion.  Avoid constant stirring as this will make the
  eggs tough and hard.  Cook until all the eggs are cooked but still moist,
  about 3 to 5 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Eggs Motul Style
 Categories: Mexican, Cheese/eggs, Pork/ham
      Yield: 8 servings
 
  1 1/2 c  Black Beans; Dry, 8 oz            1/8 ts Cayenne Pepper
      3 c  Water                               1 x  Vegetable Oil
    1/4 c  Onion; Chopped, 1 Sm.              10 oz Peas; Frozen, 1 Pk
      1 ea Clove Garlic; Minced            1 1/2 c  Ham; Chopped
      1 ts Salt                                8 ea Corn Tortillas; 8" Diameter
      8 oz Tomatoes; Finely Chopped,1Cn        8 ea Eggs; Large
      2 tb Onion; Finely Chopped               2 oz Monterey Jack Cheese; *
    1/2 ts Salt                           
 
  *    There should be about 1/2 cup of the shredded cheese. In a large
  saucepan, soak the beans overnight in the water.  (Or bring to boiling,
  simmer for 2 minutes, cover and let stand for 1 hour.)  Do not drain. Add
  the 1/4 cup of onion, garlic, and the 1 tsp of salt.  Then cook for another
  2 hours or until very tender.  Combine the UNDRAINED tomatoes, the 2 tbls
  of chopped onion, 1/2 tsp of salt and cayenne.  Set aside. Heat the 2 tbls
  of vegetable oil in a large heavy skillet.  Add the beans with the liquid,
  mash the beans in the skillet.  Cook, uncovered, over medium heat 3 to 5
  minutes or until very thick.  Cook peas according to the directions on the
  package and drain.  Toss with the ham; cover and keep warm. Heat 1/4 inch
  of vegetable oil in a another heavy skillet. Fry tortillas 20 to 40 seconds
  per side or until crisp and golden. Drain on paper toweling. Spread about
  1/3 cup of the bean mixture on each tortilla and keep them warm in a 300
  degree F oven.  In the same oil fry the eggs until they are set. Season
  with the salt and pepper. Place an egg on the top of each bean covered
  tortilla.  Sprinkle each with about 1/2 cup of the ham mixture. Spoon some
  of the tomato sauce on top and sprinkle with the cheese. Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: El Torito Chicken and Lime Soup
 Categories: Soups/stews, Mexican, Poultry
      Yield: 4 servings
 
      1 qt Chicken stock                       1 c  Julienne-cut tomatoes
      2    Limes; (just the juice)           1/2 c  Julienne-cut red onion
      1 ts Dried Mexican oregano               1 tb Minced cilantro
      1 ts Dried basil                         4 oz Jalapeno Jack cheese; cubed
      1 ts Pureed chipotle chile               2    Corn tortillas;cut in strips
      1    Bay leaf                            1    Avocado*
           Salt & White pepper                 4    Lime slices
      2    Chicken breast halves*              4    Cilantro sprigs
 
  *Note- Chicken breasts should be cooked and shredded.  Avocado, peeled,
  pitted and sliced.
  
  Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in
  stockpot.  Season to taste with salt and white pepper.  Bring to boil.
  Simmer 15 minutes.
  
  Add shredded chicken, tomatoes, red onion and cilantro.  Bring to boil.
  Simmer 5 minutes.  Adjust seasonings to taste.  Ladle very hot soup into
  warm soup bowls.  Drop in cheese cubes.  Garnish each serving with a few
  tortilla strips, avocado slices, lime slice and cilantro sprig.  Makes
  about 1 quart.
  
  Each serving contains about 313 calories; 1102 mg sodium; 39 mg
  cholesterol; 20 grams fat; 16 grams carbohydrates; 19 grams protein; 1.5
  grams fiber; 57% calories from fat.
  
  Source-"Culinary SOS", The Los Angeles Times, 2/27/92
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Elida Proenza's Yuca Con Mojo
 Categories: Salads, Mexican
      Yield: 6 servings
 
      2 lb Yuca                              1/3 ts Salt (or to taste)
           Salt                              1/4 ts Black pepper
      1 sm White onion, sliced as              4 tb Lime juice of sour orange
           -thinly as possible                      -juice (Naranja agria)
           For the Mojo:                       2 tb Olive oil
      2    Cloves garlic                  
 
  Cut the yuca into 2-in pieces and peel with a paring knife.  Cut the large
  pieces in half so that all are of uniform size.  Bring ar least 2 quarts
  salted water to a boil.  Add the yuca and cook for 20 minutes or until
  cracks begin to appear in the center (of the yuca) Add 1 c cold water. Cook
  the yuca for 5-10 more minutes, or until very soft.
  
  Meanwhile, make the mojo.  Finely chop the garlic, and, in a mortar and
  pestle, pound it to a paste with the salt and pepper. Stir in the lime
  juice and correct the seasoning. Just before serving, heat the olive oil in
  a small frying pan and pour it into the garlic mixture. Stand back - it may
  spatter.
  
  Drain the yuca and pull out any fibers.  Arrange on a platter or plates and
  pour the hot mojo on top.  Garnish the yuca with thinly sliced onion and
  serve
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Empanada (Meat Pie)
 Categories: Ground beef, Mexican, Pies, Beef
      Yield: 5 servings
 
----------------------------------FILLING----------------------------------
      1 lb Ground Beef                              Raisins, To Taste
      2    Garlic Cloves, Minced                    Green Olives, Chopped
      2    Hard Boiled Eggs                    1 pn Crushed Red Pepper
           Cold, Chopped                            Cooking Oil
    1/4 c  Milk                                1 lg Onion, Chopped
           Salt & Black Pepper                      Pastry Dough
 
  Fry onions in cooking oil until soft.  Add minced garlic and brown lightly.
  Drain oil.  Add ground beef to onions and saute until meat turns a light
  brown.  Add chopped olives, eggs, salt and black pepper, raisins, pinch of
  red pepper and milk.  Allow to simmer (uncovered) over low heat for 5 mins.
  
  PASTRY DOUGH: Any good grade of commercial pie crust mix will give
  satisfactory results -or- use your own favorite recipe .... Roll out dough
  1/8" thickness and cut with a 5" cutter.  Place meat filling on one side of
  the dough.  Fold the other side over the filling and pinch the edges. Deep
  fry in hot cooking oil until crisp and brown .. or .. bake in a 400F oven
  until the crust is a golden brown
  
  Yields 5 meat pies
  
  Posted by Jodi Edmundson
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Empanaditas  (Pork Turnovers)
 Categories: Mexican, Pork/ham
      Yield: 8 servings
 
      8 ts Chilled margarine                   2 oz Monterey Jack or Cheddar
    3/4 c  All-purpose flour                        -cheese, shredded
      3 tb Ice water                           1 ts Prepared spicy brown mustard
      2 oz Cooked ground pork, crumbled        1 ds Crushed red pepper
           -(OR finely chopped                 1    Egg separated
           Cooked ham)                         1 tb Skim milk
 
  Paprika Garnish: red bell pepper strips and cilantro leaves
  
  In small bowl, with pastry blender or 2 knives, cut margarine into flour
  until mixture resembles corn meal; sprinkle with ice water and, using fork,
  mix to form soft dough.  Roll dough between 2 sheets of wax paper to form
  rectangle about 1/4 inch thick; remove paper and use 2-inch diameter plain
  or fluted cookie cutter to cut dough into rounds.  Roll scraps of dough and
  continue cutting until all dough has been used (should yield 24 rounds).
  Combine pork (or ham), cheese, mustard, and red pepper in small bowl and
  set aside.  Preheat oven to 375.
  
  Beat egg white lightly and brush an equal amount onto each pastry round.
  Spoon an equal amount of the meat mixture (about 1/2 rounded teaspoon) onto
  center of each round; fold pastry over, turnover-fashion, to enclose
  filling.  Press edges of dough together to seal.  Transfer turnovers to
  nonstick cookie sheet.  Add milk to egg yolk and beat lightly; brush an
  equal amount of mixture over each turnover and sprinkle each with a dash of
  paprika.  Bake until turnovers are golden brown, 15 to 20 minutes. Transfer
  to warmed serving tray; garnish with red pepper strips and cilantro. Chili
  sauce or salsa can be served as a dipping sauce.
  
  Makes 8 servings of 3 turnovers each.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Enchilada Sauce
 Categories: Sauces, Spices/etc., Hot, Mexican
      Yield: 6 servings
 
      3    Ancho Chiles                        4 tb Flour
      3    Pasilla Chiles                      3 c  Chicken or beef stock (use
      2    Cloves garlic, crushed                   -chicken for cheese or
      1 sm Onion, minced                            Chicken enchiladas, beef for
      4 tb Lard or margarine (lard is               -beef enchiladas)
           -better for the taste buds,         1 ts Mexican oregano
           -if not                           1/2 ts Cumin
           For your body)                 
 
  Place the chiles on a cookie sheet, and roast in a 350 degree oven until
  slightly toasted (when you can smell them, they're done).  Remove from the
  oven, and slit open.  Remove the seeds and veins, then cover the chiles
  with boiling water.  Allow to sit for about 30 minutes. remove the chiles
  from the water (reserve water), and scrape the pulp from the chiles.
  Discard the skins (which can give the mixture a bitter flavor.)
  
  Return the chile pulp to the soaking water and reserve.
  
  Saute the garlic and onion in the lard until very soft but not browned.
  Stir in the flour, and the stock.  Stir until thickened, then add the chile
  pulp mixture. Add the spices, and simmer until thickened.  Place the
  mixture in a blender, and blend until smooth.  Season to taste with salt.
  If you want a hotter mixture, add cayenne to taste.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Enchilada Casserole
 Categories: Mexican, Poultry, Casseroles
      Yield: 6 servings
 
      6    Chicken breasts                 1 1/2 c  Water
      2 c  Sliced fresh mushrooms            3/4 ts Chili powder
  1 1/4 c  Chopped onion (1 medium)          1/2 ts Salt & 1/2 tsp ground cumin
    1/2 c  Chopped bell pepper               1/4 ts Pepper
      2 tb Minced jalapeno pepper              8    Corn tortillas
      1    (4 oz.) can chopped green ch        1 c  Shredded cheddar cheese
           -iles                             1/2 c  Tomato-chopped-unpealed
    1/4 c  (+ 2 tbsp) nonfat dry milk        1/4 c  Plain yogurt
      3 tb All-purpose flour              
 
    Boil chicken, remove bones & skin, shred with two forks and set aside.
  Saute' mushrooms, onion, bell pepper, & minced jalapeno pepper until
  tender. Remove skillet from heat; stir in chicken and green chiles. Set
  aside. Combine milk powder and flour in a small saucepan. Gradually stir in
  water; place on medium heat-cook & stir 'til thick & bubbly. Stir in chili
  powder, salt, cumin, & pepper. Add to chicken mixture and set aside. Wrap
  tortillas in damp paper towels & then in foil & bake @ 350 for 10 min.
  Arrange half of the tortillas in a 12x8x2 dish;top with half of chicken
  mix. Repeat w/ rest of tortillas and chicken mixture. Cover and bake @350
  for 25 min. Uncover and sprinkle with cheese; let stand 10 min. Top serving
  with tomato and yogurt. Garnish with additional jalapeno pepper slices.
  Source:  Michael Grosz, FidoNet Cooking Echo
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Enchiladas Verdes - Green Chili
 Categories: Cheese/eggs, Mexican, Chili
      Yield: 4 servings
 
     12    Corn Tortillas                      4 c  Green Chili Sauce
      4 tb Oil Or Lard                         1    Salt To Taste
      1    Clove Garlic                        2 c  Cheddar Cheese, Grated
      1 tb Flour                             1/4 c  Minced Onion
 
  Fry tortillas in fat to soften.  Heat garlic in oil then discard garlic.
  Blend flour into oil.  Stir in green chili sauce and heat thoroughly.  If
  mixture is too thick, add water.  Add salt to taste.  Layer tortillas with
  sauce, minced onion and cheese on oven-proof plates.  Sprinkle cheese on
  top.  Use 3 tortillas for each serving.  Place in oven to allow cheese to
  melt. NOTE:  For a real New Mexican touch place a poached or fried egg on
  top.  The egg seems to help meld the flavors.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Enchiladas San Antonio
 Categories: Poultry, Spices/etc., Mexican
      Yield: 6 servings
 
    1/2 md Onion,grated                        2    Cooked chicken
      1    Clove garlic,crushed                     -breasts,shredded
      1    Tablespoon,cooking oil              4 oz Can green chiles
      8 oz Can tomato sauce               
 
  "The World of Mexican Cooking" by Mary Margaret Curry, Galahad Books 1971.
  New York City.  Packed full of South Texas Recipes the way I eat them. Feel
  like chicken tonight?!
  
  Tortillas Sour Cream-you found it!
  
  Saute onion and garlic in cooking oil until onion is clear.  Add tomato
  sauce and simmer a few minutes.  Set aside.
  
  Prepare tortillas-two per serving-as you do for soft tacos.  On tortilla
  place pieces of shredded chicken breast and some cut up green chiles.  Roll
  up and place folded side down on serving plate.  Spoon hot tomato sauce
  over enchiladas and top with sour cream.
  
  BONUS|||||||||||BONUS|||||||||||||BONUS||||||||BONUS
  
  Soft tortilla | Preparation
  
  In a small frying pan, immerse tortilla in one-half inch of hot (but not
  smoking) cooking oil for about thirty seconds, turning once and then
  immediately removing to plate with food turner.  Tortilla must not get
  crisp but must remain pliable so that it can be easily rolled up.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Enchiladas Banderas
 Categories: Mexican, Casseroles
      Yield: 6 servings
 
      4    Chicken breast                           Salsa verde
      2 c  Tomato, canned; mashed                   Salsa roja
    1/2 c  Onion; chopped                           Sour cream
      1 ts Salt                                     Tortillas, corn
      1 ts Garlic powder                            Oil

-------------------------------SALSA COLORADO-------------------------------
     24    Chiles, red, mild, dried                 Salt to taste
      4 tb Oil                                 6 tb Flour
     10    Garlic clove; minced          

--------------------------------SALSA VERDE--------------------------------
      4 lb Tomatillos, peeled                  1 ts Salt
    1/2 c  Onion; finely chopped               1 ts Garlic; chopped
    1/4 c  Oil                            
 
  In large pot, boil chicken in water to cover until tender; reserve 2 cups
  broth.  Debone and dice chicken.  Add chicken, tomatoes, onion, salt and
  garlic to reserved broth; boil 10 minutes or until reduced enough for
  enchilada filling.  Strain. Heat a bit of oil in a small skillet; press
  each tortillas into the hot oil a few seconds to soften them and make them
  more pliable to roll. Stuff with chicken filling. Roll filled tortillas and
  place in baking dish. Cover one-third of the enchiladas (longways) with
  salsa verde, the center third with the sour cream, and the final third with
  salsa colorado.  The result should resemble the Mexican flag. Bake at 375
  degrees until thoroughly heated, about 25 minutes.
  
  Salsa colorado:  Wash chiles, stem and seed. Cook in boiling water to cover
  well 10 mins. or until soft. Remove and drain. Reserve liquid. Place chiles
  in blender with reserved water, and whirl until you achieve a pasty
  consistency. Heat oil in large skillet. Add garlic and flour and cook,
  stirring until flour browns. Add chile paste slowly to mix well with flour
  to a smooth paste. When all the chile paste is added, bring to a boil,
  stirring constantly. Cook until it thickens, 3-4 minutes. Thin with water
  to a thick, saucy consistency.
  
  Salsa verde:  Boil tomatillos in small amount of water until tender; blend
  in food processor. In skillet, saute onions in oil. Add pureed tomatillos,
  salt and garlic.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ensalada Guanajuato (Five Bean Salad Guanajuato Style)
 Categories: Salads, Beans, Mexican
      Yield: 6 servings
 
      1 c  Drained OR canned cooked          1/4    Red onion, thinly sliced
           -pinto beans                        6 tb Vegetable oil
      1 c  Drained cooked black beans          3 tb Vinegar [I increased vinegar
      1 cn (8-3/4 oz) garbanzo beans,               -by 50 percent. K.B.]
           -drained                          1/2 ts Salt
      1 cn (8 oz) cut green beans,           1/4 ts Dried leaf oregano, crushed
           -drained                          1/8 ts Garlic powder
      1 c  Drained canned wax beans                 Freshly ground black pepper
    1/2    Green pepper, cut in thin           1    Tomato, chopped, drained
           -strips                             3 tb Mayonnaise
 
  If cooking your own pinto and black beans, cook until firm-tender and not
  mushy.  Combine pinto beans, black beansm garbanzo beans, green beans and
  wax beans in a large bowl.  Add green pepper and red onion. In a small
  bowl, mix oil, vinegar, salt, oregano, garlic powder and black pepper to
  taste.  Pour over salad and toss gently but thoroughly. Cover and
  refrigerate overnight.  Just before serving, add tomatoes and mayonnaise.
  Toss until well blended.
  
  Makes 6 to 8 servings.
  
  From:  MEXICAN COOKERY by Barbara Hansen, HP Books, Tucson, 1980. ISBN
  0-89586-038-4 Shared by: Karin Brewer, Cooking Echo, 5/93
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Eva's Beans
 Categories: Beans, Mexican
      Yield: 6 servings
 
      1 lb Pinto beans *                       1 tb Ground cumin
      1 lg White onion, chopped               12 oz Beer
      4    To 5 fresh tomatoes, peeled,             Water ***
           -seeded and chopped **              1 bn Cilantro, chopped
      1 lb Lean bacon, cut into squares        2    To 12 fresh jalapeno
      1 tb Mexican oregano                          -peppers, seeded, cut into
      1    Sprig Epasote                            -fine slivers.
 
  Salt to taste
  
  *(NOT soaked, but rinsed well, and the rocks, etc.picked out) **
  (substitute canned, if you like) *** to cover the beans by about 2 inches
  (you may need to add more HOT water as they cook)
  
  In a large pot, put the beans, bacon, oregano and cumin.  Add the beer, and
  water.  Simmer until the beans are almost tender (maybe 1 - 1 1/2 hours).
  Add the tomatoes and jalapenos, and cook until beans are fully tender. Add
  the cilantro, and re-heat for about a half hour.  Salt to taste.
  
  These make a good basic bean.  If you want a bean soup, remove about a
  quarter of the beans, and mash with a potato masher.  Return to the pot.
  
  Eva insisted that these beans HAD to be consumed the same day they were
  cooked.  I've found they will be almost as good reheated the next day, and
  if drained of most of their liquid, they make killer refried beans.
  
  She served them as a separate course, after the meat -- I like them as an
  accompaniment to grilled or barbecued meat, or as a meal in themselves,
  when served with a lot of fresh tortillas or homemade bread.
  
  Kathy in Bryan, TX
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fastest Salsa in the West
 Categories: Condiment, Mexican, Salsa
      Yield: 1 servings
 
      3 lb Ripe, red tomatoes, washed        1/2 c  White onion, minced
           -and halved                         2 tb Ground chili powder (New
      3    To 6 jalapeno peppers,                   -Mexican, if possible)
           -stemmed and seeded               1/4 ts Ground cumin
      4    Cloves garlic, minced             1/4 c  Cider vinegar
           -through a garlic press        
 
  (Makes about 1-1/2 quarts) Garlic salt or salt to taste
  
  Roast tomato halves in a baking pan at 400 degrees for 20 minutes.  You may
  need two pans.  Cool.  Drain and discard any clear juices in bottom of pan.
  
  In two batches, place cooled tomato halves in food processor or blender and
  roughly puree.  Do not over-process.  Add pieces of jalapeno while
  processing second batch, pulsing on and off.
  
  Place tomato-pepper puree in a wide, 4-quart saucepan with garlic, onions,
  chili powder, cumin and vinegar.  Simmer 10 minutes, then taste. Add more
  seasonings and salt, if desired.  Refrigerate or freeze.
  
  From: The Red & Green Chili Book Asbury Park Press 09/23/92 Shared By: Pat
  Stockett
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Festival Eggs
 Categories: Mexican, Cheese/eggs
      Yield: 6 servings
 
    1/4 c  Margarine Or Butter                 1 ea Jalapeno Chile; Seed & Chop
    1/4 c  Vegetable Oil                       2 tb Cilantro; Fresh, Snipped
      6 ea Tortillas; Flour, *               1/4 ts Salt
    1/2 c  Onion; Chopped, 1 Md              1/4 ts Pepper
      6 ea Eggs; Large                         2 oz Colby Cheese; Shredded,1/2 C
      2 c  Tomatoes, Chopped, 2 Md        
 
  *    Flour Tortillas should be 7 to 8-inches in diameter and cut into
     strips. Heat the margarine and oil in a 10-inch skillet over medium heat
  until hot. Add the tortilla strips and onion; cook, stirring occasionally,
  until the tortillas are brown. Mix the remaining ingredients except the
  cheese and pour into the skillet. As the mixture begins to set at the
  bottom and sides, gently lift the cooked portion so that the uncooked eggs
  can run under the cooked portion. Avoid constant stirring. Turn the egg
  mixture, cook until the eggs are all cooked through but still moist, 3 to 5
  minutes. Sprinkle with the cheese and serve.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fiery Salsa
 Categories: Mexican, Hot, Appetizers, Sauces, Condiment
      Yield: 6 servings
 
      1 lg Onion                               2 tb Vinegar
      8    Tomatoes                            1 ts Salt
    1/2 sm Bunch cilantro (no stems)           1 ts Pepper
     10    Jalapeno peppers                    1 ts Garlic salt
           Juice of 1 lime                     1 ts Oregano
           Juice of 1 lemon               
 
  Dice onions, tomatoes, jalapenos, and cilantro as small as possible.
  Combine the rest of the ingredients. Chill overnight.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fiesta Casserole
 Categories: Mexican, Ground beef, Beef, Casseroles
      Yield: 6 servings
 
      2 lb Ground beef                         1 pk Taco seasoning mix
      8 oz Shredded cheddar cheese             1 lb Tortilla chips
      2 md Onions, chopped                    16 oz Tomato sauce
 
  In skillet, cook ground beef and onions until meat is brown and onions are
  tender. Drain off excess fat. Stir in taco seasoning mix and tomato sauce,
  simmer for 5 minutes. Place 3 cups tortilla chips in 2 qt baking dish. Top
  with 1/2 grated cheese, the meat mixture, and then the remaining cheese.
  Top with additional 2 cups tortilla chips. Bake at 350 for 15 minutes.
  Garnish with sour cream and black olives if desired. Even stir in some
  jalapenos!!!
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fiesta Chicken
 Categories: Poultry, Mexican
      Yield: 4 servings
 
      1 c  Fresh bread crumbs                  2    Whole chicken
    1/4 c  Parmesan cheese                          -breasts,split,boned,skinned
      1 ts Chili powder                      1/4 lb Velveeta Mexican Pasteurized
    1/4 ts Ground cumin                             -Process Cheese Spread
    1/4 ts Garlic powder                            With Jalapeno Pepper,cubed
    1/4 ts Ground oregano                    1/2 c  Margarine or butter,melted
 
  Combine crumbs, Parmesan cheese and seasonings. Cut slit along a side of
  each chicken breast to form a pocket. Fill each pocket with process cheese.
  Close opening with wooden picks. Dip in butter or margarine; coat with
  crumb mixture. Place in a shallow baking dish. Sprinkle any remaining crumb
  mixture over the chicken; drizzle any remaining butter or margarine on top.
  Bake @ 400 degrees for 25 minutes or until chicken is tender.
  
  Makes 4 servings.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fiesta Rice
 Categories: Rice/grains, Mexican
      Yield: 6 servings
 
      1 md Onion finely chopped                1 ts Salt
    1/2 sm Green pepper, chopped             1/8 ts Pepper
      3 tb Margarine or butter                 3 c  Cooked rice
     16 oz Stewed tomatoes                
 
  Cook and stir onion and green pepper in margarine in 10 inch skillet until
  onion is tender.  Stir in tomatoes, salt, pepper and rice.   Simmer
  uncovered over low heat until hot, about 15 minutes. My husband likes dry
  rice as well, I haven't timed it when I make this so you may need to cook
  it longer to get it to the consistency you want it.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fish in Adobo Sauce
 Categories: Mexican, Fish/sea, Sauces
      Yield: 6 servings
 
      2 ea Ancho Chiles; Dried, OR             1 ea Clove Garlic; Minced
    1/2 ts Red Peppers; Crushed                1 ts Salt
      2 lb Fish Fillets; *                   1/2 ts Oregano; Dried, Crushed
    1/4 c  Vegetable Oil                     1/4 ts Cumin; Ground
      8 oz Tomatoes; 1 cn                    1/4 ts Cinnamon; Ground
      1 c  Orange Juice                        1 ds Cloves; Ground
      1 c  Onion; Cut Up, 2 Md.          

---------------------------------GARNISHES---------------------------------
      1 x  Lettuce; Shredded, Half Head        1 x  Radish Roses
      1 ea Orange; Thinly Sliced, 1 lg    
 
  *    Use fresh or frozen Haddock or other fish fillets in this recipe. Cut
  ancho chiles open, discard stems and seeds.  Cut the chiles into small
  pieces with a pair of scissors or a sharp knife.  Place in a small bowl and
  cover with boiling water; set aside for 45 to 60 minutes to soak. Drain.
  Meanwhile, thaw fish if frozen.  Lightly brown the fish fillets on both
  sides in hot oil.  Arrange fish in a 13 X 9 X 2-inch baking dish. Season
  with a little salt.  In a blender container, combine drained ancho chiles
  (or crushed red peppers) with the UNDRAINED tomatoes, orange juice, onions,
  garlic, salt, oregano, cumin, cinnamon, and cloves.  Cover and blend until
  smooth.  In the skillet used for cooking the fish, simmer the tomato
  mixture for about 20 minutes, or until thickened, stirring occasionally.
  Pour over the fish in the baking dish.  Bake, uncovered, in a preheated 350
  degree F. oven for 30 minutes.  Transfer the fish fillets to a serving
  platter.  Top with lettuce, garnish with orange slices and radish roses.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fish in Cilantro Sauce
 Categories: Mexican, Fish/sea, Sauces
      Yield: 6 servings
 
      2 lb Fish Fillets; *                   1/2 ea Pickled Jalapeno Pepper; **
      1 ea Onion; Sliced, 1 small            1/2 ts Salt
      1 ea Clove Garlic; Small, Minced         1 ds Pepper
      1 tb Vegetable Oil                       1 x  Salt
    1/4 c  Almonds; Toasted, Ground          1/2 c  Cilantro; Snipped
      2 tb Lime Juice                     
 
  * Use large Red Snapper or other fish fillets cut into 6 serving pieces. **
  Pickled Jalapeno pepper should be rinsed, seeded and chopped. There should
  be about 1 1/2 tsp.
  
  Thaw the fish fillets if frozen.  Cook onion and garlic in hot oil until
  tender but not brown.  Add the almonds, lime juice, jalapeno pepper, the
  1/2 t salt, and pepper.  Heat through.  In a well greased 13 X 9 X 2-inch
  baking dish, arrange the fish fillets and sprinkle lightly with salt.  top
  with the onion mixture.  Sprinkle evenly with the cilantro, (or with
  parsley).  Bake, covered, in a preheated 350 degree F. oven for about 40
  minutes, or until the fish flakes easily when tested with a fork.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fish in Orange Juice
 Categories: Mexican, Fish/sea
      Yield: 6 servings
 
      2 lb Frozen Fish Steaks; *               1 ts Salt
    1/2 c  Onion; Finely Chopped             1/8 ts Pepper
      2 ea Cloves Garlic; Minced             1/2 c  Orange Juice
      2 tb Vegetable Oil                       1 tb Lemon Juice
      2 tb Fresh Cilantro; Snipped             1 ea Egg; Large, Hard Cooked, **
 
  *    Use Halibut or other fish steaks. ** Cut the hard cooked egg into
  wedges after peeling. Thaw the frozen fish steaks. Arrange the fish in a 12
  X 7 1/2 X 2-inch baking dish. In a small skillet cook the onion and the
  garlic until the onion is tender but not brown. Stir in the cilantro, salt
  and pepper. Spread the mixture over the fish. Combine the orange juice and
  lemon juice and pour evenly over the fish. Bake, uncovered, in a 400 degree
  oven for about 20 to 25 minutes, or until the fish flakes easily with a
  fork. Arrange egg wedges on top of the fish steaks; sprinkle with paprika
  and garnish with orange slices, if desired.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fish Tacos
 Categories: Diabetic, Fish/sea, Mexican, Vegetables
      Yield: 6 servings
 
    1/2 c  Nonfat Milk                              Nonstick Vegetable Spray
    3/4 c  Seasoned Bread Crumbs               8    Corn Tortillas
      8 oz Firm Fish Fillets (red              1 c  Cabbage, shredded
           -snapper, sea bass, etc.)           1    Tomato, sliced
 
  A tasty dish from South of the Border.  Try adding low-fat cheese or your
  favorite vegetables for variety.
  
  Tartar Sauce, or Salsa and Fresh Cilantro (optional)
  
  Pour milk into one shallow pan and bread crumbs into another.
  
  Gently coat fish by dipping first into milk, then into crumbs.  Be sure
  that the fish is completely coated.
  
  Place fillets on a baking sheet that has been coated with nonstick spray
  and bake in a preheated 350 F oven for 10 minutes or until fish is done.
  
  Warm the corn tortillas in the oven and place the fillets, cabbage and
  tomato slices on top.
  
  Serve with tartar sauce or salsa and fresh cilantro, if desired.
  
  Yield: 8 tacos
  
  One Serving = 1 taco Calories: 118 Protein: 9 g Fat: 2 g Carbohydrate: 17 g
  Fiber: 1.7 g Cholesterol: 11 mg Sodium: 104 mg Potassium: 260 mg
  
  Exchange: 1 Starch/Bread 1 Lean Meat
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Flan Cheesecake
 Categories: Mexican, Cheesecakes
      Yield: 6 servings
 
      2 tb Sugar, divided                     13 oz Can water measured in milk
      8 oz Cream cheese, softened                   -can
      5    Egg yolks, beaten                   1 ts Vanilla
     13 oz Evaporated milk                     1 pn Of salt
      1 cn Sweetened condensed milk       
 
  Place 10 tbs sugar in a heavy skillet. Stir over medium heat until sugar
  dissolves into a light brown syrup. Pour immediately in flan pan or shallow
  dish and let cool and harden. In mixing bowl, place cream cheese; add
  beaten egg yolks. Stir in both milks, water, vanilla, remaining sugar and
  salt. Blend with caramelized sugar and set in a pan of hot water. Bake at
  350 for 1 1/2 to 1 3/4 hr.
  
  Note - Flan will look soft, but hardens in refrigerator. Be sure to chill
  thoroughly; it is better if it can be refrigerated overnight. When ready to
  serve, invert on a flat plate, and teh flan will come out easily with the
  caramel sauce on top. Do not freeze.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Flan
 Categories: Desserts, Mexican
      Yield: 6 servings
 
      1 c  Sugar                               1 ts To 2 ts fresh orange peel,
    1/2 c  Water                                    -orange part only
      4 c  Whole milk or 1 can               1/2 c  Sugar
           -evaporated milk and enough         6 lg Eggs
           Whole milk to make 3-1/2            1 ts Vanilla
           -cups                          
 
  FLAN
  
  In a small saucepan, combine 1 cup sugar and 1/2 cup water and bring to a
  boil, stirring to dissolve the sugar.  Dip a brush in ice water and use to
  wash down any sugar crystals clinging to the pan.  Let boil, undisturbed,
  until it caramelizes.  As soon as the sugar syrup turns an amber color,
  stir and take off heat.  Pour immediately into a 9x5 loaf pan or an 8 cup
  ring mold, tilting pan quickly to coat the bottom and sides with the
  caramel.  Set aside while making the custard.
  
  If using whole milk only, bring to a boil and simmer 12 to 15 minutes to
  reduce to 3-1/2 cups.  If using a mixture of evaporated and whole milk,
  simply bring to a boil.  Meanwhile, use the metal blade to process the
  sugar and orange peel until the peel is grated.  Add eggs and vanilla to
  workbowl and pulse 3-4 times to "beat" the eggs.  With the machine running,
  add 1 cup of the hot milk through the feed tube. Stop the machine and whisk
  the egg-milk mixture into the remaining milk in the pan.  Pour into the
  caramel lined pan or mold and place in a larger pan half-filled with water.
  Bake the flan for 1 hour and 15 minutes in a pre-heated 350 degree oven
  until a knife inserted off-center comes out clean and the custard is set.
  
  Let cool, then chill at least 1-1/2 hours before unmolding.  Unmold onto a
  deep serving platter allowing the caramelized sauce to run over the
  custard.  Slice to serve and include some sauce in each serving. Serves
  8-10.
  
  VARIATION:  You can add 1/4 teaspoon cinnamon (or 1/2 teaspoon ground
  canela) to the custard with the vanilla.  You can also sprinkle 1/2 cup
  thinly sliced almonds over the caramel in the mold, adding quickly before
  the syrup has hardened.  Proceed with the recipe as above.
  
  Enjoy!
  
  ~ Stephanie -
  
  P.S. I have always used the combination of Evaporated and whole milk, it
  turns out really wonderful.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Flautas
 Categories: Appetizers, Poultry, Condiment, Mexican
      Yield: 12 servings
 
---------------------------------GUACAMOLE---------------------------------
      2 lg Ripe Avocados, Mashed               2 tb Finely Snipped Cilantro
      2    Finely Chopped Tomatoes             1 tb Vegetable Oil
      1 md Chopped Onion                       2 tb Fresh Lime Juice
      2    Jalapeno Peppers, Seeded And      1/2 ts Salt
           - Finely Chopped                    1 ds Pepper
      1    Finely Chopped Clove Garlic   

----------------------------------FLAUTAS----------------------------------
      1 c  Cooked Chicken, Finely             12    Flour Tortillas
           - Chopped                                Vegetable Oil For Frying
 
  Guacamole: Mix all ingredients in a glass or plastic bowl.  Cover and
  refrigerate for at least 1 hour.
  
  Flautas: Spoon 1 tablespoon of the chicken across the bottom of each
  tortilla.  Roll up tightly and secure with toothpicks.
  
  Heat 1 inch of oil to 350 degrees F.  Fry flautas, turning once, until
  golden brown, about 2 minutes.  Drain on paper towels; remove wooden
  toothpicks.
  
  Serve with fresh guacamole.
  
  Typed by Syd Bigger.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Flour Tortilla
 Categories: Breads, Mexican
      Yield: 6 servings
 
      4 c  All-purpose flour                 1/2 c  Warm Milk
      2 tb Lard (yes, lard. Shortening         1 tb Baking powder
           -doesn't work as well)              1 ts Salt
 
  FLOUR TORTILLA
  
  Mix all the dry ingredients and sift.
  
  Mix in lard.
  
  Add warm (not hot) milk gradually, knead til smooth.
  
  Cut into pieces.
  
  Roll out paper thin into round shape.
  
  Cook on hot griddle until lightly browned and "spotted".
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: French Bread Mexi-Melt
 Categories: Mexican, Ground beef, French, Beef
      Yield: 1 servings
 
      1    Loaf of French Bread, split         2    Onions, slice
           - lengthwise                        8 sl American Cheese, halved
      1 lb Ground beef                              - triangles
      1 pk Taco seasoning                      1 cn Tomato sauce
      2    Tomatoes, slice                
 
  Brown beef, add tomato sauce, and taco seasoning. Simmer 5 to 20 min.
  Spread mixture on bread.  Top with layer of sliced tomatos and cheese. Bake
  at 375 for 8 - 12 min. until cheese melts.  Cut into pieces to serve. This
  can be broiled if you like it crispier.
  
  From the Bumgarner Family Recipes submitted by Veronic Bumgarner Grabner
  
  Posted on COOKING echo by Bud Cloyd
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fresh Tomato Salsa
 Categories: Condiment, Vegetables, Sauces, Mexican, Salsa
      Yield: 6 servings
 
      3 md Tomatoes *                          2 tb Cilantro, Fresh, Snipped
    1/2 c  Green Onions W/Tops, Sliced         1 tb Jalapeno Chile, Finely Chop
    1/2 c  Green Bell Pepper, Chopped          1 ts Garlic, Finely Chopped
      2 tb Lime Juice, Or To Taste           1/2 ts Salt
 
  * Tomatoes should be seeded and chopped (about 3 cups total)
  ~-------------------------------------------------------------------------
  Mix all ingredients. Makes about 3 1/2 cups Salsa.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fried Ice Cream
 Categories: Desserts, Mexican
      Yield: 4 servings
 
      1 qt Vanilla Ice Cream                        Oil for Deep Fryer
    1/2 ts Ground Cinnamon                   1/4 c  Honey
    1/2 c  Sugar                                    Whipped Cream
      1 c  Cornflakes Crumbs                   4    Maraschino Cherries
 
  Servings: 4
  
  Let the ice cream stand at room temperature for about 5 minutes to soften
  slightly. Combine the cinnamon, sugar, and cornflake crumbs in a shallow
  pan. Using an ice-cream scoop, make four balls of ice cream. Roll these
  balls in the crumb mixture to cover completely. Wrap in a piece of aluminum
  foil and freeze five hours.  Heat oil to 450 degrees in a deep pan. As soon
  as it comes to heat, uncover the ice cream balls and deep fry them very
  briefly, about 2 seconds. Drain momentarily and place in dessert dishes.
  Top each ball with 1 tbs. honey, a little whipped cream, and a maraschino
  cherry Serve immediately.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fried Pigskin in Green Sauce - Chicharron En Salsa Verde
 Categories: Mexican, Pork/ham, Sauces, Salsa
      Yield: 4 servings
 
           Jim Vorheis                              -chopped cilantro
  1 1/2 lb Tomatillos                          2 tb Lard or safflower oil
      4    To 5 chilies serranos (to           3 tb Finely chopped white onion
           -taste)                                  Sea salt to taste
      1    Garlic clove, peeled and            6 oz Chicharron, broken into
           -roughly chopped                         -squares abut 1 1/2 inches
    1/4 c  Loosely packed, roughly        
 
  Remove the husks from the tomate verde and rinse will.  Put into a saucepan
  with the fresh chilies, cover with water, and bring to a simmer. Continue
  simmering until soft but not falling apart, about 10 minutes. Drain the
  tomate verde and transfer with the chilies and 1/4 cup of the cooking water
  to a blender.  Add the garlic and cilantro and blend until smooth.
  
  Heat the lard in a frying pan, add the onion, and fry gently, without
  browning, for 1 minute.  Add the blended sauce and fry over high heat,
  stirring from time to time, until reduced and thickened - about 7 minutes.
  Add salt to taste and the pieces of chicharron and continue cooking over
  medium heat until the chicharron is just soft - about 5 minutes, depending
  on thickness and quality.
  
  Serve with corn tortillas and a dollop of frijoles refritos.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Frijoles a la Charra ( Ranch Beans )
 Categories: Mexican, Beans
      Yield: 6 servings
 
      4 sl Bacon                                    -with juice
      3    Jalapeno chiles, stems and          1 lg Tomato, chopped
           -seeds removed, diced             1/4 ts Garlic powder
      1 sm Onion, diced                             Freshly ground black pepper
      1 qt Cooked pinto beans along            2 tb Chopped cilantro
 
  Saute the bacon, Jalapenos, and onion until well browned.  Add the beans,
  tomato, and spices.  Bring to a boil, add the cilantro, reduce the heat and
  simmer for 15 minutes.
  
  Chile Pepper Magazine June 1993 Serves: 6 Heat Scale: Mild
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Frijoles De Olla (Beans Cooked in a Pot)
 Categories: Beans, Mexican
      Yield: 8 servings
 
  4 1/2 qt Water                               3    Heads garlic, halved, OR 10
  1 1/3 lb Dried black beans, washed                -cloves garlic, whole
           -and soaked overnight                    Salt to taste
      2    White onions, halved               30    Epazote OR cilantro leaves
 
  From the Gulf [of Campeche] area.
  
  Bring water to a boil in a large saucepan or clay pot.  Add beans, onion,
  and garlic.  Cook at a slow boil for 1 1/2 hours or until beans are done.
  Add salt after 1 hour of cooking.
  
  Blend 1 cup beans in a blender or food processor with a little cooking
  water.  Add bean mixture to remaining beans.  Stir in epazote.
  
  Serve beans with chopped green onion, chile serrano, chopped cilantro, and
  tomato or with fresh cream and grated cheese.
  
  Makes 8 servings.
  
  From:  THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang,
  New York.  1986.  ISBN 0-941434-89-3. From the collection of Karin Brewer
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Frijoles Rancheros
 Categories: Mexican, Beans, Pork/ham
      Yield: 6 servings
 
      8 ea Bacon; Slices, Cut Up               1 tb Vinegar
      2 ea Jalapeno Chiles; *                  1 x  Red Chiles; Ground, To Taste
      2 ea Cloves Garlic;Finely Chopped       32 oz Pinto Beans; Drained, 2 cn
      1 c  Onion; Chopped, 1 Lg.               6 oz Tomato Paste; 1 cn
    1/4 c  Beer; Any Brand                
 
  *    Jalapeno Chiles should be seeded and chopped. Heat the oven to 375
  degrees F.  Cook the bacon in a 10-inch skillet until crisp then stir in
  the jalapeno chiles, garlic and onion.  Cook and stir until the onion is
  tender then drain the excess fat.  Mix the bacon mixture and remaining
  ingredients in an ungreased 2-quart casserole.  Bake uncovered, stirring
  once, until the beans are hot and bubbly, about 45 minutes.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Frontier Beans
 Categories: Mexican, Beans, Chorizo, Sausages
      Yield: 6 servings
 
      1 c  Green Onions/Tops; Sliced           3 ea Poblano Chiles; Roasted, **
    1/2 lb Chorizo Sausage; Bulk               1 c  Tomato; Chopped, 1 Lg.
     32 oz Pinto Beans; *                    1/4 ts Salt
 
  *    Use 2 16-oz cans of pinto beans.  Drain one and leave one UNDRAINED.
  **   Use small Poblano Chiles and refer to Sowest 1 on how to roast, and
  seed them.  Chop them into small pieces when you are done roasting them.
  
  Heat the oven to 350 degrees F.  Cook and stir the onions and sausage
  together until the sausage is done.  Drain of excess fat.  Mix the sausage
  mixture and remaining ingredients in an ungreased 2-quart casserole.  Bake
  uncovered until hot and bubbly.  Serve.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Garlic and Cilantro Sauce
 Categories: Sauces, Mexican, Garlic
      Yield: 4 servings
 
      1    Garlic head, peeled/minced        1/2 c  Lime juice
      2    Jalapeno peppers, seeded and      1/4 c  Extra virgin olive oil
           -finely chopped                     1 ts Salt
      2 bn Cilantro, finely chopped       
 
  From "A Cook's Tour of Sonoma" by Michele Anna Jordan. Aris Books.
  
  Toss all the ingredients together. Spoon over freshly grilled or sauteed
  fish. Makes 1-1/4 cups. Serves 4.
  
  Sauce will keep in refrigerator for up to 4 days.
  
  Nutritional analysis per serving: 150.5 calories; 12.7 grams total fat;
  (1.8 grams saturated fat); 0.3 grams protein; 7.5 grams carbohydrates; 0
  milligrams cholesterol; 539 milligrams sodium.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Gazpacho Salad
 Categories: Salads, Diabetic, Vegetarian, Mexican
      Yield: 5 servings
 
      1 md Tomato, chopped                     3 tb Red Wine Vinegar
    1/2 md Cucumber, chopped                   2 tb Lemon Juice, freshly
    1/2 md Green Pepper, seeded and                 -squeezed
           -chopped                            1 tb Olive Oil
      1    Celery Stalk, finely chopped        1 ts Dijon-Style Mustard
    1/4 c  Onion, chopped                    1/2 ts Oregano
      1 tb Parsley, freshly chopped          1/2 ts Garlic Powder
           HERB DRESSING:                 
 
  Instead of blending the vegetables to make the traditional soup, stop at
  the chopping phase and serve as a salad.
  
  Combine first 6 ingredients in a 13 x 9 x 2-inch baking dish.
  
  Combine all ingredients for the Herb Dressing and mix or whisk until
  thoroughly blended.
  
  Pour dressing over the vegetables; toss gently
  
  Chill at least 2 hours.
  
  Arrange lettuce leaves on serving platter.  Spoon salad over leaves and
  serve.
  
  Yield: 5 servings
  
  One Serving = 1/2 cup Calories: 57 Protein: 2 g Fat: 3 g Carbohydrate: 7 g
  Fiber: 2.8 g Cholesterol: 0 mg Sodium: 34 mg Potassium: 335 mg
  
  Exchange: 1 Vegetable 1/2 Fat
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ginger Spicy Chicken
 Categories: Poultry, Mexican
      Yield: 4 servings
 
      2    Whole chicken                       1    8 oz can juice pack
           -breasts,split,boned,skinned             -pineapple chunks,undrained
           Salt as desired                   1/2 c  Picante sauce
      2 tb Vegetable oil                       2 tb Chopped fresh cilantro or
      1 md Red pepper,cut into 1/4 by               -parsley
           -2" strips (1 1/2 cups)             2    Or 3 tsp shredded fresh
      1 md Green pepper,cut into 1/4 x              -ginger or 3/4 to 1 tsp.
           -2" strips (1 1/2 cups)                  -ground ginger
 
  Lightly salt chicken.Cook in oil over medium heat until lightly browned and
  cook through,about 5 minutes.Remove and reserve.Add remaining ingredients
  to skillet;cook,stirring frequently,5 to 7 minutes or until peppers are
  tender and sauce thickens.Return chicken to skillet;heat through.
  
  Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Great Chiles
 Categories: Sauces, Hot, Mexican
      Yield: 6 servings
 
     12 lg Fresh Poblano chilies               6    Eggs
    1/2 lb Monterey Jack or Chihuahua        3/4 ts Salt
           -cheese, cubed                           Creme Fresca:
    1/4 sm Yellow onion, coarsely          1 1/2 c  Whipping cream
           -chopped                            3 tb Sour cream
      1 lg Garlic clove, halved           
 
  Make the Creme Fresca ahead of time:  mix cream and sour cream together.
  Cover and let stand at room temp. until thickened, 8 hours or overnight.
  Chill until ready to use.
  
  Char the chili peppers over a gas flame until blackened on all sides. Wrap
  them in a plastic bag and let stand for 10 minutes to steam.  Peel and core
  the chilies.  Remove seeds, rinse and pat dry.
  
  Preheat oven to 350 F.  Generously butter a 9" pie pan (preferably
  porcelain or stoneware with 2" sides).  Open up chili peppers and arrange
  around sides of pan skin side down, point toward center of pan, extending
  about 1/2" above rim. Cover bottom of pan with chilies.
  
  Finely grate cheese with onion and garlic in a processor using on/off
  pulses, about 30 seconds.  Add eggs and salt.  Process until smooth,
  stopping to scrape down the sides, about 15 seconds.  Mix in the Creme
  Fresca (the Mexican equivalent of creme fraiche).  Pour this filling over
  the chilies.  Curl the edges of the chilies over the filling.
  
  Bake until golden brown and a knife inserted in the center comes out clean,
  45 to 50 minutes.  Cover chili edges with foil to prevent burning, if
  necessary.  Cool for 5 minutes before cutting.  Serve hot or at room
  temperature.
  
  Serves 6 main course servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Green Chile Stew
 Categories: Vegetables, Mexican, Soups/stews
      Yield: 4 servings
 
      3 lb Lamb, Boneless Shoulder             1 ts Juniper Berries, Crushed
      1 c  Onion, Chopped                    3/4 ts Pepper
      3    Cloves Garlic, Fine Chopped         1 tb Unbleached Flour
    1/4 c  Vegetable Oil                     1/4 c  Water
      2 c  Chicken Broth                       4 md Poblano Chiles *
      1 ts Salt                                2 tb Lemon Peel, Finely Shredded
 
  * Poblano Chiles should be roasted and peeled.
  ~-------------------------------------------------------------------------
  Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes. Cook and
  stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no
  longer pink; drain.  Stir in broth, salt, juniper berries and pepper. Heat
  to boiling; reduce heat. Cover and simmer, stirring occasionally, until
  lamb is tender, about 1 hour. Shake flour and water in a tightly covered
  container; stir into lamb mixture. Boil and stir 1 minute.  Stir in chiles.
  Sprinkle each serving with lemon peel.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Green Enchiladas
 Categories: Mexican, Poultry, Cheese/eggs, Sauces
      Yield: 5 servings
 
      2 c  Basic Green Sauce; *                3 c  Cooked Chicken; Shredded
      1 c  Dairy Sour Cream                    1 c  MontereyJack Cheese;Shredded
     10    Flour Or Corn Tortillas; **              Dairy Sour Cream
 
  *     See Sowest 2 for recipe. ** Tortillas should be 6-inches in diameter
  and should be warm.
  ~-------------------------------------------------------------------------
  Prepare basic green sauce and stir in the 1 cup of sour cream.  Heat oven
  to 350 degrees F.  Dip each tortilla into the sauce to coat both sides.
  Spoon 1/4 cup of the shredded chicken onto each tortilla and roll up. Place
  seam sides down in a 13 X 9 X 2-inch ungreased baking dish.  Pour remaining
  sauce over enchiladas and sprinkle with the cheese.  Bake, uncovered, until
  cheese is melted, about 15 minutes.  Serve warm with sour cream. RED
  ENCHILADAS: Substitute 2 cups of the Basic Red Sauce (see Sowest 2 for the
  recipe) for the Basic Green sauce. Substitute 3 cups of shredded cheese or
  cooked beef for the chicken.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Green or Red Enchiladas
 Categories: Mexican, Poultry, Cheese/eggs
      Yield: 5 servings
 
      2 c  Basic Green Sauce                 1/2 c  Vegetable Oil
      1 c  Dairy Sour Cream                   10 oz Fresh Spinach; Chopped
     10    Flour Or Corn Tortillas; **       1/2 lb Tomatillos; Coarsely Chopped
      3 c  Cooked Chicken; Shredded            4 oz Green Chiles; Chopped, 1 cn
      1 c  MontereyJack Cheese;Shredded        2    Cloves Garlic; Crushed
      1    Dairy Sour Cream                    1 tb Oregano Leaves; Dried
           Basic Green Sauce                   1 c  Chicken Broth
           Servings:  8                        2 c  Dairy Sour Cream
      1 c  Onions; Chopped, 2 Med.        
 
  Servings:  5
  
  Cook and stir onions in oil in a 3-quart saucepan until tender.  Stir in
  remaining ingredients except broth and sour cream.  Cover and cook over
  medium heat for 5 minutes, stirring occasionally.  Place mixture in food
  processor workbowl fitted with steel blade or in a blender container; cover
  and process until smooth, about 1 minute.  Return mixture to saucepan; stir
  in broth.  Heat to boiling; reduce heat.  Simmer uncovered for 10 minutes.
  Stir in sour cream.  Cover and refrigerate any remaining sauce.
  
  Makes about 4 cups of sauce.
  
  **    Tortillas should be 6-inches in diameter and should be warm.
  
  Prepare basic green sauce and stir in the 1 cup of sour cream.  Heat oven
  to 350 degrees F.  Dip each tortilla into the sauce to coat both sides.
  Spoon 1/4 cup of the shredded chicken onto each tortilla and roll up. Place
  seam sides down in a 13 X 9 X 2-inch ungreased baking dish.  Pour remaining
  sauce over enchiladas and sprinkle with the cheese.  Bake, uncovered, until
  cheese is melted, about 15 minutes.  Serve warm with sour cream.
  
  RED ENCHILADAS:
  
  Substitute 2 cups of the Basic Red Sauce for the Basic Green sauce.
  Substitute 3 cups of shredded cheese or cooked beef for the chicken.
  
  Basic Red Sauce
  
  Servings:  4
  
  8  Ancho Chilies 3 1/2 cups Warm Water 1/2 cup Onion; Chopped 2 Garlic;
  Cloves, chopped 1/4 cup Vegetable Oil 8 oz Tomato Sauce; 1 cn 1 Tbs Oregano
  Leaves; Dried 1 Tbs Cumin Seed 1 tsp Salt
  
  Cover chiles with warm water.  Let stand until softened, about 30 minutes;
  drain.  Strain liquid; reserve.  Remove stems, seeds and membranes from
  chilies.  Cook and stir onion and garlic in oil in a 2-quart saucepan until
  onion is tender.  Stir in chilies, 2 cups of the reserved liquid and the
  remaining ingredients.  Heat ot boiling, reduce heat.  Simmer, uncovered,
  20 minutes; cool.  Pour into a food processor workbowl fitted with steel
  blade or into a blender container; cover and process until smooth. Cover
  and refrigerate up to 10 days.
  
  Makes about 2 1/2 cups sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Green Salsa
 Categories: Sauces, Salsa
      Yield: 6 servings
 
      2 lb Tomatillos                               -through a garlic press
      3    Fresh serrano chilies or 4        1/2 bn Cilantro
           -jalapenos                          1 ts Vinegar
      2    Cloves garlic, minced          
 
  Salt to taste
  
  Wash tomatillos in warm water and remove the papery husks.  Rinse off some
  of he sticky residue.  Steam with the whole chili peppers for four minutes
  over boiling water.  Cool.
  
  Cut open the chilies and cut out some of the seeds and veins.  Cut peppers
  into pieces.  Place tomatillos and peppers in a food processor or blender.
  Puree roughly, then add garlic and cilantro.  Puree to a finer texture.
  Blend in vinegar and salt to taste.
  
  Use as a sauce for enchiladas, nachos or burritos.  Use fresh or freeze.
  
  Note: tomatillos are available in the exotic produce section of many
  supermarkets.  They look like small, green tomatoes with papery brown
  husks.
  
  From: The Red & Green Chile Book Asbury Park Press 09/23/92 Shared By: Pat
  Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grilled Chicken Adobo
 Categories: Mexican, Poultry
      Yield: 6 servings
 
     10 ea Chicken Breast Halves; *            1 ts Basil Leaves; Dried
    1/4 c  Achiote Sauce Base; Below           1 ts Cinnamon; Ground
      1 c  Orange Juice                      1/2 ts Salt
      2 tb Vegetable Oil                 

-----------------------------ACHIOTE SAUCE BASE-----------------------------
    1/3 c  Achiote Seeds;(AnnottoSeeds)        1 ts Red Chiles; Ground
    1/3 c  Orange Juice                      1/2 ts Pepper
    1/3 c  Vinegar; White                      1 ea Clove Garlic
 
  *  There should be 10 breast halves (about 3 1/2 lbs) which should be
  boneless and skinless. Place chicken breasts in shallow glass or plastic
  dish.  Mix remaining ingredients and pour over the chicken. Cover and
  refrigerate for at least 2 hours. Remove chicken from marinade and set the
  marinade aside.  Cover and grill the chicken t to 6 inches from medium
  coals for 10 to 20 minutes. Turn the chicken; cover and grill, turning and
  brushing with the marinade 2 to 3 times, until done, about 10 to 20 minutes
  longer.  Heat remaining marinade to boiling; boil uncovered until
  thickened, 8 to 10 minutes. Serve with the chicken.
  
  ACHIOTE SAUCE BASE:
  
  Cover the achiote seeds with boiling water.  Cover and let stand at least 8
  hours.  Drain seeds.  Place seeds and remaining ingredients in food
  processor workbowl fitted with steel blade.  Cover and process until the
  seeds are coarsely ground.  Store in refrigerator up to 1 wee; in the
  freezer up to 2 months. BROILED CHICKEN ADOBO:
  
  Set oven control to broil.  Remove chicken from the marinade; reserve
  marinade.  Place chicken in greased rectangular baking dish 13 x 9 x
  2-inches; pour half of the marinade over chicken and broil with tops about
  4 inches from the heat, until light brown, about 10 minutes.  Turn chicken;
  pour the remaining marinade over the chicken and broil until done, about 6
  minutes longer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grilled Chicken with Oregano - Pollo Con Oregano
 Categories: Mexican, Poultry
      Yield: 4 servings
 
           Jim Vorheis                         3 tb Dried Oaxacan or Mexican
      2    1/2 lb large chicken pieces,             -oregano, stems removed
           -with the skin attached                  And roughly crumbled
      2    Garlic cloves, peeled               2 tb Additional chicken broth
      1 sm White onion, roughly sliced       1/2 ts Sea salt (or to taste)
      1 c  Reduced chicken broth                    Melted chicken fat or
     12    Additional garlic cloves,                -oil for broiling
           -peeled and minced             
 
  Put the chicken pieces into a saute pan in one layer.  Add the whole garlic
  cloves, onion, and 1 cup chicken broth and cook, covered, over medium heat,
  turning the pieces over from time to time, until the broth has completely
  reduced and the chicken is tender - about 25 minutes.
  
  Crush the minced garlic into a mortar with the oregano, 2 tablespoons
  broth, and salt and work to a rough paste (or put it all into a blender jar
  and blend very briefly).  Spread the paste over the chicken pieces, turning
  them so they ar evenly covered; return to the pan and cover. Set aside to
  season for 2 hours. Heat a broiler or grill and brown lightly, brushing
  with a little melted chicken fat if necessary.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grilled Cornish Hens
 Categories: Mexican, Poultry
      Yield: 6 servings
 
      1 x  Plum Barbecue Sauce; *              3 ea Rock Cornish Hens; **
 
  *    See Sowest 2 for recipe. ** The Cornish Game Hens should weigh about 1
  1/4 lbs each. Prepare Plum Barbecue sauce and set aside. Cut hens into
  halves lengthwise. Place bone sides down on the grill. Cover and grill 5 to
  6 inches from medium coals for about 35 minutes. Turn hens. Cover and
  grill, turning and brushing with the Plum Barbecue sauce 2 or 3 times,
  until done, about 25 to 35 minutes longer.  Heat any remaining sauce and
  serve with the hens.
  
  ROAST CORNISH HENS:
  
  Heat the oven to 350 degrees F.  Place the cut hens, bone sides down, on
  rack in shallow roasting pan.  Roast uncovered for 30 minutes.  Brush hens,
  generously with the Plum Barbecue Sauce.  Roast uncovered, brushing hens
  with the sauce 2 or 3 times, until done, about 45 minutes longer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grilled Corn with Spicy Butters
 Categories: Mexican, Vegetables
      Yield: 6 servings
 
      6    Ears Of Fresh Corn/Husks      

----------------------------------BUTTERS----------------------------------

-----------------------------CHILE LIME SPREAD-----------------------------
    1/2 c  Margarine Or Butter;Softened        3 tb Lime Juice
    1/2 ts Grated Lime Peel                         Red Chiles; Ground, To Taste

--------------------------------PESTO BUTTER--------------------------------
    1/2 c  Margarine Or Butter;Softened        1 ts Lemon Juice
      1 c  Fresh Basil Leaves;LoosePack      1/4 ts Salt
      1 tb Scallion; Chopped             

-----------------------------HORSERADISH BUTTER-----------------------------
    1/2 c  Margarine Or Butter;Softened      1/4 ts Salt
           Prepared Red Horseradish; *    
 
  *    Use 2 to 3 tablespoonfuls of the red horseradish or to taste.
  ~-------------------------------------------------------------------------
  Remove the large outer husks from the corn turning back the inner husks,
  remove the silks.  Spread each ear with about 2 tb of the butter mixture of
  your choice.  Pull the inner husks back over the corn and butter and secure
  with fine wire so that the husks are tight against the ear. Grill the corn
  3 inches from medium coals, turning frequently, until done, about 20 to 30
  minutes.  Serve with the remaining butter of your choice. FLAVORED BUTTERS:
  Combine all ingredients for each butter in a work bowl of a food processor
  or blender and process until very smooth.  Scrape into a small dish and
  serve with the corn. OVEN ROASTED CORN: Heat the oven to 475 degrees F.
  Prepare the corn as above, but place in an ungreased jelly roll pan 15 1/2
  X 10 1/2 X 1-inch.  Turn frequently until done, about 30 to 35 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grilled Margarita Grouper
 Categories: Fish/sea, Mexican
      Yield: 4 servings
 
  1 1/2 lb Grouper fillets                     3 md Tomatoes, diced
    1/3 c  White or gold tequila               1 md Onion, finely chopped
    1/2 c  Triple sec                          1 tb Minced jalapeno or serrano
    3/4 c  Fresh lime juice                         -chilies, or more to
      1 ts Salt plus more to taste                  Taste
      2    Or 3 large cloves garlic,           2    To 4 Tbsp chopped fresh
           -crushed                                 -cilantro
      1 tb Vegetable oil                       1 pn Of sugar
 
  Serves 4
  
  freshly ground black pepper
  
  Place fish in a dish large enough to hold it in a single layer.  Combine
  tequila, triple sec, lime juice, salt, garlic and 2 tsp oil and pour over
  fish, rubbing all over. Cover and marinate for 1/2 hour at room temperature
  or up to 3 hours in the refrigerator, turning occasionally.
  
  Just before serving, combine tomatoes, onions, chiles, cilantro, sugar and
  salt to taste.  Heat the grill to very hot.  Remove fish from marinade, pat
  dry (reserving marinade) and brush lightly with 1 tsp oil and grind pepper
  over the surface.  Cook on a greased grill for about 4 minutes per side or
  until flesh is opaque.
  
  Meanwhile, boil marinade in saucepan for 2 minutes, remove and discard
  garlic cloves, and spoon a little of it over the fish,  Spoon the tomato
  salsa alongside and serve.
  
  */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie*
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grilled Seafood Flautas
 Categories: Mexican, Fish/sea, Sauces
      Yield: 5 servings
 
           Roasted Tomato Sauce; *           1/2 c  Monterey Jack Cheese; Shred
      8 oz Crab Meat; **                      14 oz Artichoke Hearts; ***
    1/2 c  Green Onions w/tops; Sliced        10    Flour Tortillas; ****
      1 tb Butter Or Margarine                 4 tb Butter Or Margarine
    1/2 c  Dairy Sour Cream               
 
  *     See Sowest 2 for recipe. ** Use 1 package of Frozen salad-style
  imitation crabmeat, thawed *** Artichoke hearts should be drained and cut
  into quarters.  Use one **** Flour tortillas should be 7 to 8 inches in
  diameter and be warm.
  ~-------------------------------------------------------------------------
  Prepare Roasted Tomato Sauce; set aside.  Cook crabmeat and onions in 1
  Tbls of margarine over medium heat, stirring frequently, until onions are
  tender.  Mix in cour cream, cheese and artichoke hearts.  Spoon about 13 of
  a cup of the mixture onto one end of each tortilla.  Roll up tightly into a
  cylinderical shape; secure with wooden picks.  Heat 2 Tbls of margarine in
  10-inch skilled over medium heat until hot and bubbly.  Cook 3 or 4 flautas
  in margarine, turning frequently, until golden brown, about 5 minutes. Keep
  warm in 300 degree F. oven.  Repeat with remaining flautas, adding the
  remaining margarine as needed.  Serve with warm Roasted Tomato Sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Guacamole Omelet
 Categories: Cheese/eggs, Mexican
      Yield: 1 servings
 
    1/2    Avocado; peeled                     1 sm Tomato; chopped
    1/2 ts Lemon juice                         2    Eggs
      1 ds Seasoned salt                       1 tb Water
      3 dr Hot pepper sauce                         Salt, pepper
 
  In small bowl, mash avocado until chunky. Add lemon juice, seasoned salt,
  hot pepper sauce and tomato. Mix well. Mix eggs, water and dash of salt and
  pepper. Beat briskly. Pour into hot nonstick skillet or omelet pan. Stir
  with circular motion while shaking pan vigorously over heat. Stir until
  eggs begin to set. Let stand 2 to 3 seconds and shake pan. Omelet should
  move freely. Spoon avocado mixture over half of omelet. Slip broad spatula
  under omelet and fold in half carefully.
  
  (C) 1992 The Los Angeles Times
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Guacamole (Avocado Dip)
 Categories: Vegetables, Appetizers, Mexican
      Yield: 8 servings
 
      6    Ripe California avocadoes,               -chopped
           -peeled and pitted                       Salt to taste
  1 1/2    White onions, chopped                    For the garnish:
    1/2 c  Cilantro, chopped                   2 lg Tomatoes, chopped
           Juice of 2 limes, or to             1    Green onion, finely chopped
           -taste                              2    Chiles serranos, finely
      1    Very small zucchini, pureed              -chopped
      6 tb Olive oil                         1/2 c  Cilantro leaves
      6    Chiles serranos, finely        
 
  Guacamole is prepared differently in various regions  of Mexico. In the
  city of Monterrey, it is garnished to reflect the colors of the Mexican
  flag.
  
  For the guacamole:
  
  totopos (crisply fried tortilla wedges)
  
  Put avocadoes in a glass bowl, and mash them with a fork.  Add onion,
  cilantro, lime juice, zucchini, oil, chiles, and salt. Mix the ingredients
  thoroughly to form a puree.
  
  Put the avocado pits in the guacamole to prevent darkening. To serve, spoon
  guacamole into a mortar, and decorate with tomato on one side and green
  onions, chiles, and cilantro leaves in the center. On the other side, place
  the totopos.
  
  Makes 8 servings.
  
  From:  THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang,
  New York.  1986.  ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking
  Echo, 3/93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Guacamole De la Mixteca
 Categories: Vegetables, Appetizers, Condiment, Mexican
      Yield: 3 servings
 
      4 lg California avocados,              1/2 c  Cilantro, finely chopped
           -purchased ahead of time                 For the garnish:
           To allow for ripening, if         1/2    Tomato, diced
           -necessary                        1/4 c  White onion, minced
           Salt to taste                       4    To 6 sprigs cilantro, with
      1 c  White onion, minced                      -leaves and a bit of stem
      4    Chiles serranos, minced        
 
  From the Oaxaca-Mixteca region
  
  For the guacamole:
  
  Peel and pit avocados.  Mash pulp in a bowl or molcajete, and salt to
  taste.  Add onion, chile, and cilantro.  Continue mashing until guacamole
  is thick and lumpy.
  
  Garnish with tomato, onion, and cilantro.  Serve with corn tortillas or
  totopos (crisply fried tortilla wedges).  Serve immediately.
  
  Makes about 3 cups.
  
  From:  THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang,
  New York.  1986.  ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking
  Echo, 3/93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Guacamole-Tomato Cup Salad
 Categories: Salads, Mexican
      Yield: 6 servings
 
      6 md Tomatoes                            1    Bottled wax pepper, chopped
      2    Ripe avacados                            - very fine
      2 ts Lemon juice                       1/2 ts Wax pepper juice
      2 ts Salt                                4    Bacon slices, crisp-cooked
      1 sm Onion, chopped finely                    - and crumbled
      1 cn Green California chiles,                 Bed or lettuce for tomatoes
           - chopped                      
 
  Servings:  6
  
  Fry 4 slices of bacon until crips, drain on paper towel, then crumble
  bacon.
  
  Remove tomato navel, core tomatoes, scoop out inside centers and chop
  finely.
  
  Sprinkle the insides of the tomatoes with 1/2 teaspoon of the salt.  Turn
  the tomatoes upside down on paper towels to drain, then place in
  refrigerator and chill.
  
  Add onion, diced green chilies, lemon juice, and the remaining salt to the
  chopped tomato.  Mix and chill.
  
  When it is time to serve the salad, mash the avacado mixture and stir into
  the tomato mixture.  Do not allow to stand, or the avacaos will darken.
  
  Place the tomatoes on the bed of lettuce.  Fill tomatoes with guacamole,
  and top them with the crumbled bacon.
  
  Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Guisado Rico
 Categories: Mexican
      Yield: 8 servings
 
      3 lb Pork roast,lean end cut           1/2 ts Dried oregano
      1 cn Tomatoes,cut into quarters          1    Large bay leaf
           -(16 oz)                          1/2 ts Dried basil leaves
      2    Large onions,chopped              1/2 cn Beer
      4    Garlic cloves,chopped fine          2 cn Chicken broth (14 oz ea)
     12    Green chiles,cut into               1 c  Chopped scallions
           -thin 2" strips                   1/2 c  Fresh cilantro
      2    Jalapeno peppers,chopped                 Salt to taste
           -fine (optional)               
 
  1. Puncture the roast with a sharp knife and insert two split garlic
  cloves. 2. Warm the oven at 325'F. Roast the pork in the oven until it's
  done. 3. Allow the meat to cool. Save the meat juice. Discard the excess
  fat and cut the meat into bite-size cubes. 4. Place the meat in a cooking
  pot. Add the meat juice. 5. Add the oregano, garlic, bay leaf, onions and
  salt. Add water if the meat juice is not enough. 6. Cover the pot and
  simmer over medium heat for about 20 minutes. 7. Add the chiles, tomatoes,
  basil and chicken broth. Simmer for about 15 minutes. 8. Add the beer. If
  more liquid is needed, add another can of beer. Simmer for 15 minutes. 9.
  Serve in soup bowls and garnish with chopped cilantro and scallions. Serve
  with refried beans and warm flour tortillas. Makes 6 to 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Halibut with Cilantro Pesto
 Categories: Mexican, Fish/sea
      Yield: 6 servings
 
      1 x  Cilantro Pesto; See Sowest 2        2 tb Margarine Or Butter; Melted
      6 ea Halibut Steaks; *                   2 tb Lemon Juice
 
  * Fish steaks should be cut about 1-inch thick and weigh about 5 oz each.
  
  Prepare Cilantro Pesto and set aside. Heat oven to 450 degrees F. Place the
  fish steaks in an ungreased rectangular baking dish 13 X 9 X 2-inches. Mix
  margarine and lemon juice. Pour the mixture over the fish. Bake, uncovered,
  until the fish flakes easily with a fork, about 20 to 25 minutes. Serve
  with Cilantro Pesto.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Higaditos En Chipotle
 Categories: Mexican, Poultry
      Yield: 4 servings
 
    1/2 lb (about 1 large) tomatoes,         3/4 lb Chicken livers
           -broiled                            3 tb Melted chicken fat or
      2    Garlic cloves, peeled and                -safflower oil
           -roughly chopped                  1/2 md Onion, thinly sliced
      2    Canned chipotles en                      Sea salt to taste
           -escabeche or en vinagre       
 
  Chicken Livers in Chipotle Sauce Serves 4
  
  Put the unpeeled tomatoes, garlic, and chilies into a blender jar and blend
  until almost smooth; there should be a little texture to the sauce. Set
  aside.
  
  Trim the livers of any connective tissue and any greenish spots from the
  bile duct; cut each one into six parts.  Heat the fat in a frying pan, add
  the liver pieces and onion, sprinkle lightly with salt, and fry, tossing
  them almost constantly - a stir-fry if you will- for about 3 minutes over
  high heat.  Add the blended ingredients and, still over high heat, cook for
  about 5 minutes or until the sauce has reduced and seasoned. Adjust
  seasoning.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Home-Cooked Carnitas - Carnitas Caseras
 Categories: Mexican, Pork/ham
      Yield: 6 servings
 
           Jim Vorheis                              -1/4 tsp dried
      4 tb Lard                                3    California bay leaves,
      3 lb Pork, cut into 2-inch cubes              -broken up
    1/2 md White onion, roughly sliced        10    Peppercorns, crushed
      4    Fresh marjoram sprigs, or           1    Orange, cut into eighths
           -scant 1/4 tsp dried                1 c  Milk
      4    Fresh thyme sprigs, or scant             Sea salt to taste
 
  Heat the lard in a heavy pan, add the meat, and fry, stirring and turning
  it over from time to time, until lightly golden - about 8 minutes. Add the
  onion and stir well.  Cook for 8 minutes longer or until the meat is well
  browned (remove onion only if it has burned). Add the remaining
  ingredients, cover the pan, and cook over low heat until the meat is just
  tender, not falling apart - about 20 minutes, depending on the quality of
  the meat.  There should be plenty of pan juices. Remove the lid, increase
  the heat, and fry, stirring and scraping the bottom of the pan, until the
  juices have been absorbed - about 10 minutes.  Drain off the extra fat and
  serve.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Homemade Taco Sauce
 Categories: Sauces, Mexican
      Yield: 6 servings
 
     12    Canning tomatoes                    1    Sm onion
      1 c  Chopped green chili                 1 ts Salt
      1 ts Cumino                              1 ts Oregano
 
  Dip tomatoes in boiling water, peel and chop. Chop small onions. Put
  tomato, onion and chili in 6 quart pan. Add seasonings and simmer for 1 1/2
  hours. Put in canning jars. Bath in hot water bath for 30 min.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Horchata - Ground Rice Drink
 Categories: Beverages, Mexican, Rice/grains
      Yield: 6 servings
 
      1 c  Long Grain Rice                     1 ts Vanilla
      4 c  Milk                              1/2 ts Cinnamon
    1/2 c  Sugar                                    Ice
 
  Place the rice in a bowl with enough hot water to cover.  Let the rice sit
  overnight.  Next day, remove the water.  Place 1/2 cup of water, and 2 cups
  milk in a blender.  Blend until rice is all ground up.  Mix in 1/4 cup
  sugar, 1/2 t  vanilla, 1/4 t cinnamon.  Do the same with the other half of
  the ingredients.  Strain through cheesecloth (or whatever).  Serve over
  ice.  Makes 6 glasses.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot & Spicy Chicken Quesadillas
 Categories: Poultry, Appetizers, Mexican
      Yield: 4 servings
 
      2 ts Olive oil                                -diced
      2    Boneless chicken breasts,           4    Eight inch flour tortillas
           -cut into strips                    1 c  Shredded Cheddar cheese
      2 tb Chili sauce                         4 ts Canola oil or plain
      1    Jalapeno pepper, seeded and              -vegetable oil
 
  Preheat the Calphalon Solo Griddle on medium heat on top of the stove. Add
  the olive oil to the hot pan. Place the chicken strips, chili sauce and
  jalapeno pepper in the pan and saute until cooked through, approx. 3-5
  minutes. Remove and reserve.
  
  Wipe the pan clean.
  
  Place the chicken mixture on one half of each of the 4 flour tortillas.
  Sprinkle with cheese and fold over to form a half circle.
  
  Again, preheat the Calphalon Solo Griddle on medium. Oil the cooking
  surface with one tsp. Canola oil. Place a filled tortilla on the cooking
  surface. Cook until light brown. Turn. Repeat with the other three
  tortillas. Slice each tortilla into three wedges and serve with salsa and
  black beans.
  
  Serves 4
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot 'n Spicy Chicken Soft Tacos
 Categories: Poultry, Hot, Spices/etc., Mexican
      Yield: 4 servings
 
  1 1/2 lb Skinless, boneless chicken               -tsp. garlic powder)
           -breasts                            1 ts Salt (salt to taste if
           (cut in strips, no more than             -desired)
           -1/4" wide)                         1 ts Lemon and pepper, or 1 tsp.
      1    Whole med. size white onion,             -grated lemon peel
           -cut into strips or diced                -(optional)
      2 tb Red chile powder                  3/4 c  Water (or wine)
      1 ts Curry powder                        2 tb Olive oil
    1/2 ts Ground cumin (optional)             1 tb Vegetable oil
      1    Pressed garlic clove (or 3/4   
 
  Recommended Fillings & Wrapper: Flour Tortillas, Cheddar Cheese, Tomatoes
  Lettuce, Onion, Salsa. Preparation: In glass or stainless steel bowl
  combine all  ingredients  except olive oil and vegetable oil. Mix
  thoroughly to spread spices over chicken, water should be completely
  absorbed,  refrigerate  for  1  hour.  After refrigeration add Olive oil,
  and stir  until chicken  is well  coated with oil, spice aromas will be
  noticeably lighter.
  
  Heat Vegetable oil in non-stick  pan, and add mixture, frying on medium
  heat.  Cover  until  water  has  separated from  chicken, and  is  boiling.
  Leave  uncovered, on  low  heat, to  simmer  until   almost all  water  has
  evaporated.  Total cook time is less than ten minutes, do not overcook.
  
  Place  prepared mixture in  center of flour  tortillas, add  cheese and
  other fillings as desired (suggestions  above).  Fold in half, or roll like
  burrito.  Top with beans or spanish rice.
  
  Serves 4-6.
  
  Jeff's Spanish Cuisine (c) 1992
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot Chile Sauce
 Categories: Sauces, Hot, Mexican
      Yield: 1 servings
 
      2 c  Water                               1 ts Dry Mustard
           Chilies *                           1    Clove Garlic
    1/4 c  Red Wine Vinegar                  1/4 c  Olive Oil
 
  *  You should use 6 to 8 dried Cascabel chilies in this recipe.  If they
  can't be found, then use a 1/2 of a medium Ancho Chile.  But the result
  will not be as hot. Heat water to boiling; stir in chilies. Boil uncoverd 5
  minutes; drain. Remove stems. Place chilies, vinegar, mustard and garlic in
  a blender container; cover and blend until the chilies are finely chopped.
  Gradually pour in oil, blending until smooth. Makes about 1/2 cup of sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot Pickled Vegetables
 Categories: Vegetables, Condiment, Mexican, Hot
      Yield: 10 servings
 
      4 oz Green Beans, Whole                1/2 c  Peppers ***
      3    Celery, Stalks, *                 1/2 c  Coarse Salt
      1 c  Carrots **                          2 c  Cider Vinegar
  1 1/2 c  Cauliflowerets                      2 c  Water
      1 c  Broccoli Flowerets                  2 tb Black Peppercorns
      1 c  Pearl Onions                      1/4 ts Cloves, Ground
 
  * Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups) **
  Carrots should be cut diagonally into thin slices. *** Peppers can be
  canned or fresh.  Use Serrano or Jalapeno Chiles
  ~-------------------------------------------------------------------------
  Mix all ingredients in a large glass or plastic container. Cover and
  refrigerate at least 48 hours but no longer than 2 weeks. Makes about 10
  cups of vegetable relish.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Huachinango a la Veracruzana
 Categories: Fish/sea, Mexican
      Yield: 4 servings
 
      1    Snapper, 3 lb                       1    Bay leaf
      1 ts Salt                              1/4 ts Oregano
      2 tb Lime juice                         12    Olive, green; halved
      2 lb Tomato                              2 tb Capers
    1/4 c  Olive oil                           2    Jalapeos en escabeche
      1    Onion; finely sliced              1/2 ts Salt
      2    Garlic clove                        3 tb Olive oil
 
  Slice the onions finely.  Peel and slice the garlic.  Cut the jalapeos
  into strips.  Set them all aside.
  
  Clean the fish, leaving the head and tail on.  Prick the fish on both sides
  with a coarse-tined fork, rub in the salt and lime juice, and set aside in
  the dish to season for about two hours.
  
  Skin, seed, and chop the tomatoes roughly.  Set them aside.
  
  Heat the oil and fry the onion and garlic, without browning, until they are
  soft.  Add the tomatoes, with the bay leaf, oregano, olives, capers,
  jalapeos, and salt to the pan and cook the sauce over a brisk flame until
  it is well seasoned and some of the juice has evaporated--about ten
  minutes.  Pour the sauce over the fish.
  
  Sprinkle the olive oil over the sauce and bake the fish for about twenty
  minutes, uncovered, on one side.  Turn the fish over and continue baking it
  until it is just tender--about 30 minutes.  Baste the fish frequently with
  the sauce during the cooking time.
  
                                The Cuisines of Mexico
                                Diana Kennedy
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Huachinango Maria Teresa
 Categories: Mexican, Fish/sea
      Yield: 6 servings
 
      2 lb Red Snapper                         4 tb Bread crumbs
      4 tb Cream                               4    Eggs slightly beaten
           Salt and pepper                     1    Canned chili, sliced
      1 tb Butter                              2    Red peppers, chopped
      2 ts Chopped parsley                
 
  Boil the fish in enough salted water to cover, with pepper to taste, and
  parsley about fifteen minutes or until tender. Remove, drain and separate
  fish from bones. Shred the fish and mix with eggs. Add the chopped peppers
  and the cream. Butter a casserole and sprinkle with bread crumbs. Put in
  the fish mixture, pressing it down well. Bake in a slow oven (325 degrees
  F.) fifteen or twenty minutes. Garnish with chili.
  
  Yield: Six servings.
  
  Source: "Good Food From Mexico" by Ruth Watt Mulvey and Luisa Maria Alvarez
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Huachinango En Tostado (Tostadas with Red Snappers)
 Categories: Mexican, Fish/sea
      Yield: 6 servings
 
      1 lb Red Snapper                         1 ts Marjoram
      1 sm Onion, chopped fine               1/2 ts Pepper
      1 ts Salt                               10    Olives, chopped
      3    Tomatoes, peeled, chopped           1    Clove garlic
           -and drained                       12    Tortillas
      1 ts Laurel                              1 tb Vinegar
      1 ts Thyme                             1/4 c  Fat
      3    Sprigs parsley, chopped fine        2 tb Olive oil
 
  Shredded lettuce
  
  Cook fish in one cup water with the salt, laurel, thyme, marjoram, pepper,
  garlic and vinegar fifteen minutes or until fish can be flaked with a fork.
  Drain and shred. Fry in the olive oil for five minutes onion, tomatoes and
  parsley and then add the shredded fish and the olives. Fry tortillas in fat
  until lightly toasted. Spread on each a spoonful of the fish, a layer of
  shredded lettuce and sprinkle with the hot fat in which the tortillas were
  fried.
  
  Yield: Six servings.
  
  Source: "Good Food From Mexico" by Ruth Watt Mulvey and Luisa Maria Alvarez
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Huachinango
 Categories: Fish/sea, Mexican, Poultry
      Yield: 4 servings
 
      2 lb Red Snapper                         5    Garlic cloves, peeled
           Chicken - can be used               6    Peppercorns, ground
           -instead of fish.                   4 tb Seville Orange Juice*
    1/2 ts Salt                                3 tb Water
      1 tb Achiote Paste*                           Olive Oil
      1 ts Oregano                        
 
  *If you don't have achiote paste, substitute 1 T. annato seed, ground.* If
  you don't have Seville orange juice, substitute 2 T orange juice and and 2
  T cider vinegar. Combine all ingredients except fish and olive oil in a
  blender. Blend completely to a paste. Smear the paste onto the fleshy side
  of the snapper. Allow to marinate overnight. Heat up a charcoal grill. When
  ready, coat each piece of snapper in olive oil. Then cook approximately
  7-10 minutes per side, depending on thickness.
  
  ****Use Chicken instead of fish. It tastes good. ****Use a stove top grill
  if you don't want to BBQ.
  
  Originaly posted in Prodigy by Melanie Miguel.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Huevos En Rabo De Mestiza/poached Eggs in Tomato-Chile Sauce
 Categories: Mexican, Cheese/eggs, Vegetarian, Sauces
      Yield: 8 servings
 
    1/3 c  Oil                                 1 ts Salt
      2 md Onions; thinly sliced             1/2 ts Sugar
      2 lb Canned whole tomatoes             1/8 ts Black pepper
      7 oz Canned whole green chiles,          8    Eggs
           - cut into strips                   3 oz Monterey Jack cheese
      2 c  Water                                    - cut into 8 slices
 
  Heat oil in large, deep skillet. Add onions and cook until tender but not
  browned. Place tomatoes in blender or food processor and blend until
  chopped but not pureed. Add tomatoes and chiles to onion and cook 5
  minutes. Add water, salt, sugar and pepper and cook 5 minutes longer. Break
  each egg, one at a time, onto small plate and slide into hot water mixture
  carefully so as not to break yolk. Arrange 1 cheese slice on top of each
  egg. Cover and cook gently 5 to 8 minutes, or until eggs are set and cheese
  is melted.
  
  (C) 1992 The Los Angeles Times
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Huevos Loma Vista
 Categories: Cheese/eggs, Mexican
      Yield: 2 servings
 
      2    Avocados                            4 lg Eggs, fresh
      1 tb Lemon juice                       1/2 c  Salsa
      1 cn Refried beans (1 pound)             2 c  Lettuce, shredded
 
  Peel, pit and halve the avocados.  Sprinkle with lemon juice to keep from
  browning.  Heat refried beans until very hot.  Poach eggs until desired
  consistency.
  
  In the center of each serving plate, place 1/4 of the refried beans. Place
  the avocado, cut side up on the beans.  Place the poached egg in the
  avocado.  Top with a spoonful of salsa.  Sprinkle lettuce around the beans
  and avocados.
  
  Makes 2 or 4 servings.
  
  Source: Loma Vista Bed & Breakfast, Temecula (CA).  Betty Ryan (owner)
  
  Posted: Robert Bass     Corona, CA
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Huevos Revueltos a la Mexicana (Mexican Scrambled Eggs)
 Categories: Cheese/eggs, Mexican
      Yield: 4 servings
 
      6    Extra-large eggs                         -tomatoes
           Sea salt to taste                   3 tb Finely chopped white onion
      4 tb Melted lard or safflower oil        4    Chiles serranos, finely
      1 c  Finely chopped, unpeeled                 -chopped
 
  Huevos Revueltos a La Mexicana (Mexican Scrambled Eggs)
  
  SERVES 4
  
  This is the simplest and most popular way of cooking eggs in the Mexican
  manner.
  
  Break the eggs into a bowl and just mix (do not beat) with the salt. Heat
  the lard in a large frying pan. Add the tomatoes, onions, and fresh chiles,
  stir well, and fry over medium heat, stirring from time to time, for about
  3 to 4 minutes or until most of the juice has been absorbed. Stir in the
  eggs and continue stirring and turning them over until the eggs are set -
  about 4 minutes. Serve immediately with corn tortillas.
  
  Recipe from "The Art of Mexican Cooking" by Diana Kennedy
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Huitlacoche Para Quesadillas
 Categories: Mexican
      Yield: 6 servings
 
      1 lb Huitlacoche                         2    Chiles poblanos, small
      3 tb Peanut oil                          1    Epazote sprig; large
    1/4    Onion, med; finely chopped               - (Mexican wormseed)
      1    Garlic clove; peeled &            1/4 ts Salt
           - finely chopped               
 
  Roast and peel the chiles poblanos, then devein and cut into strips. Cut
  the fungus from the corn cobs and chop it roughly.  Set aside.  Heat the
  oil and cook the onion and garlic, without browning, until they are soft.
  Add the chile strips, huitlacoche, epazote, and salt and cook over a medium
  flame until the mixture is soft and the liquid from the fungus has
  evaporated--about 15 minutes.
  
  Makes enough filling for 12 quesadillas.
  
                                The Cuisines of Mexico
                                Diana Kennedy
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Jalapeno Cream Sauce
 Categories: Sauces, Mexican
      Yield: 4 servings
 
      1    Jalapeno Peppers *                1/8 ts Salt
      1    Clove Garlic, Finely Chopped        1 ds Pepper
      2 ts Vegetable Oil                 

----------------------------QUICK CREME FRAICHE----------------------------
    1/3 c  Whipping Cream                    2/3 c  Dairy Sour Cream
 
  *  Jalapeno peppers shoud be seeded and finely chopped. You should use no
  more than 2 depending on how hot you want it.
  ~-------------------------------------------------------------------------
  Cook chile(s) and garlic in oil over low heat, stirring frequently, until
  tender, about 4 minutes. Remove from heat; stir in remaining ingredients
  including the creme fraiche. Makes about 1 1/4 cups of sauce. QUICK CREME
  FRAICHE: Gradually stir whipping cream into sour cream. Cover and
  refrigerate up to 48 hours.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Jalapeno Chicken Fajitas
 Categories: Poultry, Mexican
      Yield: 8 servings
 
      8 oz Boneless chicken breasts                 Lettuce
    1/4 c  Lime juice                               Green onions
      2 tb Water                                    Tomatoes
      1    Clove garlic                             Ripe olives
           Jalapeno Flavor Process                  Flour tortillas
           -Cheese Product                
 
  Marinate chicken breasts in lime juice, water and garlic. Broil or grill
  chicken; slice thinly and serve in flour tortillas with other ingredients.
  
  Makes 8 fajitas.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Jose Giles's Pozole
 Categories: Mexican, Pork/ham
      Yield: 8 servings
 
      4 lb To 5 lb fresh ham or pork           2 tb Coarse salt
           - loin                              4 qt Water
      1    Or 2 cloves garlic, crushed         4    14 oz cans whole hominy
 
  (6-8 Servings)
  
  In a kettle, add the pork, garlic, salt and water.  Bring to the boil and
  simmer until meat is tender.
  
  Remove pork and shred.  Cool the broth and skim accumulated fat.
  
  Put the pork in a large, flat baking dish and add approximately a soup
  ladle of broth to keep the pork moist. Cover with aluminum foil.
  
  Bring remaining broth to boil again and add the hominy, discarding half the
  liquid in the cans.  (This step may be reserved until just before serving.)
  Simmer 20 minutes.
  
  Warm pork in oven before serving.
  
  Extra Ingredients
  
  4    large limes, cut into eighths 4 medium-size avocados, diced in 1-inch
  chunks 1 large spanish onion, diced 2 packages Fritos 2 packages fried
  bacon rind 1/4 c. crushed red chile 1/4 c. oregano
  
  To keep diced avocado, save the pit and place in serving dish with the
  diced avocado.  This will prevent it from turning brown.
  
  Place all other ingredients in appropriate serving dishes.  If onion and
  lime are prepared in advance, cover with foil or plastic wrap.
  
  Serving
  
  In a large soup bowl, serve a small portion of shredded pork and hominy
  with enough broth to fill approximately half the bowl.
  
  Instruct guests that they are to add ingredients gingerly until each finds
  the taste combination that suits his/her palate.
  
  Fried bacon rinds and fritos may be crushed or added whole. Lime is
  squeezed for juice.
  
  Free-for-all.  Everyone is invited to help him/herself to experiment with
  combinations.
  
  Author's Note:  All the quantities are approximations based on experience.
  If guests are delicate eaters, you'll have leftover pozole, which is
  delicious.  If they are heavy eaters, add more meat and ingredients.
  
  This is from Craig Claiborne's Favorites from the New York Times...
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: King Ranch Chicken
 Categories: Poultry, Mexican
      Yield: 6 servings
 
      1 cn Cream of chicken soup               1    Chicken, boiled
      1 cn Cream of mushroom soup             12    Tortillas, or
    1/2 cn Rotel tomatoes w/ peppers           1 pk Grated Monterey Jack cheese
    1/2 c  Onion, chopped                      1 pk Tortilla chips, or noodles
    1/2 c  Green pepper, chopped               1 c  Chicken broth
 
  Boil chicken, remove meat from skin and bones.  Saute onions and green
  pepper.  Mix with soups, tomatoes (drained), cubed chicken, and chicken
  broth.  Line bottom of Pyrex casserole with six tortillas.  Add 1/2 of
  mixture; spread over tortillas.  Sprinkle grated cheese over mixture. Then
  make another layer of six tortillas, chicken mix, and cheese. Cover with
  foil and bake at 250-300 F 1 hour until cheese is bubbly.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: L. J's Chili
 Categories: Chili, Mexican, Beans
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
  1 1/2 c  Chocolate Wafer crumbs              6 tb Sweet Butter

----------------------------------FILLING----------------------------------
     12 oz Semi-Sweet Chocolate                2 tb Kahlua Liqueur
    1/2 c  Heavy Cream                         1 pn Salt
    1/4 lb Sweet Butter, Cut Into Bits   

-----------------------------------SAUCE-----------------------------------
    1/2 c  Whipping Cream                           Ingredients:
      4 tb Sugar                               3 pk Ladyfingers
    1/4 c  Butter                            1/2 c  Dark rum
  1 1/2 ts Finely Ground Expresso          1 1/2 lb Butter (no substitutes)
           - Coffee                           27 oz Semisweet chocolate chips
 
  Cut beef into 1 inch chunks or thereabouts. Let beef soak in a bowl with
  the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed
  chilis and onions over night. Brown the meat in a skillet. In large pot
  throw in the tomatoes and crushed chillis, onions, meat, paste, everything
  except the beans and peppers and slow cook for three hours. Next chop your
  green and red peppers into long slivers or if you prefer diced. Also stir
  in your beans and cook slowly for one more hour. All cooking must not have
  the lid on. With the thick "soupy" ring around the pot; stir back into the
  simmering chili.
  
  You might like the chili hotter or maybe milder, depends on your taste.
  What ever you do, don't ruin the chili by making it hotter with hot sauces,
  this has a tendency to make the chili into "superficial" body heat not a
  deep solid heat. To accompany the chili try and get your hands on some
  "Agua Dente" (fire water) 80% alcohol (national drink in Colombia). I
  guarantee you will see God!
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: La Fogata's Green Chicken Enchiladas
 Categories: Mexican, Poultry
      Yield: 6 servings
 
    1/4 lb Tomatillos,quartered                     Chicken stock ,if needed
    1/2 c  Water                               2    Whole chicken breasts
      1    Clove garlic,whole                       Lightly salted water
      2    Serrano chiles                      1 c  Chicken stock
    1/4 ts Salt                                1 c  Peanut oil
    1/4 ts Pepper                              8    Corn tortillas
    1/3 c  Cilantro leaves,loosely             1 c  Sour cream
           -packed,chopped                     1 lb Mozzarella cheese,grated
 
  From: Mike Fulcher from `creative mexican cooking' by anne lindsay
  greer1and
  
  Boil tomatillos in water with garlic,chiles,salt and pepper until
  soft,about 15-20 minutes.  puree cooked sause in blender to liquefy.while
  blending,add washed cilantro leaves.set aside. the sauce yield is about
  2and1/2 cups.it will thicken upon standing and you may need to thin with
  chicken stock.  simmer chicken in lightly salted water until tender about
  10-15 minutes.cool chicken will be slightly undercooked.shred cooked
  chicken and then,just prior to serving,heat in 1 cup chicken stock.this
  will heat chicken without overcooking.    in medium skillet,heat oil to 300
  degrees.pass tortillas into hot oil for a few seconds to soften and
  seal.remove carefully and set aside between paper towels.do this just prior
  to assembly     fill softened tortillas with shredded chicken and 1-2
  tablespoons sauce.roll up and place seam-side-down in casserole.pour green
  sauce over top and garnish with sour cream and cheese. place in 375-degree
  oven 5-8 minutes or just long enough to melt cheese. note:sauce may be made
  a day in advance,but the dish is best when chicken is freshly prepared.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Layered Tamale with Green Salsa
 Categories: Mexican, Condiment, Vegetables, Salsa
      Yield: 2 servings
 
     12    Servings                                 -shredded
      2    Ears fresh yellow unshucked         4 oz Chopped mild green chilies,
           -corn                                    -drained
      2 c  Masa harina or finely ground      1/4 c  Fresh parsley
           -yellow cornmeal                  1/4 c  Fresh cilantro
  1 3/4 c  Warm water                        1/4 c  Green onion, chopped
    1/2 c  Vegetable shortening                1    Medium-sized sweet red
    1/4 c  (1/2 stick) butter, softened             -pepper, chopped
    1/2 ts Salt                              1/2 ts Chili powder
    1/2 ts Baking powder                     1/4 ts Ground cumin
      1 c  Monterey Jack Cheese,               4    To 5 drops hot pepper sauce
 
  Green Salsa Fresh Cilantro sprigs
  
  Shuck corn, saving husks; set aside.  Remove & discard silks.  Place husks
  in a large saucepan, cover with water and bring to a boil over high heat.
  Reduce heat to low & simmer 10 minutes. Drain in colander. Cool
  
  Generously oil a 1-1/2 quart souffle dish.  Arrange husks, pointed end up
  in an over lapping spoke design to completely line the bottom and sides of
  dish. Husks should extend about 2" past the rim. Cover with plastic wrap
  and set aside.
  
  Cut corn from cobs.  Set aside in a bowl and reserve.  In a large bowl,
  beat together masa, water, shortening, butter, salt and baking powder to
  make a batter. Beat batter on medium speed 5 minutes; fold in cheese.
  Remove 1/3 of the batter to the bowl with the corn & stir to combine. Spoon
  corn mix into prepared dish. Smooth to level.
  
  Place half of remaining batter into food processor bowl fitted with a
  chopping blade; add the chilies, parsley, cilantro and green onion. Mix
  until smooth. Spoon mix on top of corn (2 nd layer). Rinse the processor
  bowl.  In the processor with chopping blade, use the rest of the batter,
  the red pepper, chili powder and hot sauce. Process until smooth. Spoon mix
  on top. (3rd layer)
  
  Fold in husks.  To keep husks down, weight top of tamale with a 4" square
  of aluminum foil filled with 1/2 cup raw rice or beans. Fill an 8 quart
  saucepan with 1-1/2" water and insert a wire rack. Place dish on rack. Over
  high heat bring to boil; reduce to low, cover tightly and steam for 1 hour.
  Remove from pot. (It will expand during cooking and shrink on cooling.) Let
  cool 1 hour. Remove foil. Invert plate over and unmold. Invert again to get
  it right side up. Peel back husks. Cut in wedges.
  
  Green Salsa:
  
  In a large bowl combine: 1 sweet green pepper, chopped fine 2 Tomatillos,
  chopped fine (or 2 ripe tomatoes) 1/2 cup finely chopped green onion 1 4
  oz. can of green chilies 1/4 cup chopped cilantro 1/2 tsp. grated black
  pepper
  
  Stir in: 1 cup light olive oil 1/3 cup white wine vinegar 1/4 cup water a
  dash of hot sauce
  
  Mix until well blended
  
  From: Country Living  July 92 Shared By: Pat Stockett
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lentejas En Adobo (Lentils with Chilies, Pork and Fruit)
 Categories: Mexican, Beans, Pork/ham, Chili
      Yield: 4 servings
 
    1/2 lb (1 heaped cup) lentils,             1    Garlic clove, peeled and
           -brown if available                      -roughly chopped
    1/2 sm White onion                       1/4 ts Dried oregano, Mexican if
           Sea salt to taste                        -possible
           PORK:                               1    Whole clove
      1 lb Boneless stewing pork, cut      1 1/2    Inch cinnamon stick
           -into 1-inch cubes                  1 tb Melted lard or safflower oil
           Sea salt to taste                   1 md Plantain (about 8-oz),
           SEASONING AND FINAL COOKING:             -peeled and cut into
      5 sm Chilies anchos, cleaned of        1/4    Inch cubes
           -veins and seeds and                2    Thick pineapple slices,
           Lightly toasted                          -peeled, cored, and cut into
    1/4 lb Tomatoes, broiled                        Small triangular wedges
 
  Serves 4 to 6
  
  LENTILS:
  
  Run the lentils through your hands to make sure there are no stones or
  other foreign bodies in them.  Rinse them in two changes of water and put
  into a pan.  Add onion, salt to taste, and enough water to come about 2
  inches above the surface of the lentils.  Set over medium heat and bring to
  a fast simmer.  Continue simmering until the lentils are quite soft - about
  3 hours, depending on their age.  Keep a pan of near-boiling water on the
  side, ready to add if necessary.
  
  Put the pork pieces into a pan; add salt to taste and water to cover. Bring
  to a fast simmer and continue simmering until the pork is tender but not
  soft - about 25 minutes.  Strain, reserving the broth, and set broth and
  meat aside.
  
  Cover the dried chilies with boiling water and leave to soak for about 15
  minutes, until the chilies have softened and become fleshy. Drain and put
  into a blender with 1 cup of the reserved pork broth, the broiled tomatoes,
  garlic, oregano, clove, and cinnamon; blend until smooth, adding more broth
  only if needed to release the blades of the blender.
  
  Heat the lard in a small frying pan, add the blended ingredients, and fry
  over medium heat, stirring and scraping the bottom of the pan, until
  reduced and well seasoned - about 4 minutes.  Add to the lentils and add
  the pork, remaining broth, plantain, and pineapple; simmer together for
  about 30 minutes.  Adjust salt and add water if necessary. The mixture
  should be like a thick soup.
  
  The Art of Mexican Cooking
  
  Posted by Jim Vorheis.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lentils with Chilies, Pork, and Fruit - Lentejas En Adobo
 Categories: Mexican, Beans, Pork/ham, Chili
      Yield: 4 servings
 
           Jim Vorheis                       1/4 lb Tomatoes, broiled
    1/2 lb (1 heaped cup) lentils,             1    Garlic clove, peeled and
           -brown if available                      -roughly chopped
    1/2 sm White onion                       1/4 ts Dried oregano, Mexican if
           Sea salt to taste                        -possible
           The pork:                           1    Whole clove
      1 lb Boneless stewing pork, cut      1 1/2    Inch cinnamon stick
           -into 1-inch cubes                  1 tb Melted lard or safflower oil
           Sea salt to taste                   1 md Plantain (about 8-oz),
           The seasoning and final                  -peeled and cut into
           -cooking:                         1/4    Inch cubes
      5 sm Chilies anchos, cleaned of          2    Thick pineapple slices,
           -veins and seeds and                     -peeled, cored, and cut into
           Lightly toasted                          Small triangular wedges
 
  The lentils: Run the lentils through your hands to make sure there are no
  stones or other foreign bodies in them.  Rinse them in two changes of water
  and put into a pan.  Add onion, salt to taste, and enough water to come
  about 2 inches above the surface of the lentils. Set over medium heat and
  bring to a fast simmer. Continue simmering until the lentils are quite soft
  ~ about 3 hours, depending on their age. Keep a pan of near-boiling water
  on the side, ready to add if necessary.
  
  Put the pork pieces into a pan; add salt to taste and water to cover. Bring
  to a fast simmer and continue simmering until the pork is tender but not
  soft - about 25 minutes.  Strain, reserving the broth, and set broth and
  meat aside.
  
  Cover the dried chilies with boiling water and leave to soak for about 15
  minutes, until the chilies have softened and become fleshy. Drain and put
  into a blender with 1 cup of the reserved pork broth, the broiled tomatoes,
  garlic, oregano, clove, and cinnamon; blend until smooth, adding more broth
  only if needed to release the blades of the blender.
  
  Heat the lard in a small frying pan, add the blended ingredients, and fry
  over medium heat, stirring and scraping the bottom of the pan, until
  reduced and well seasoned - about 4 minutes.  Add to the lentils and add
  the pork, remaining broth, plantain, and pineapple; simmer together for
  about 30 minutes.  Adjust salt and add water if necessary. The mixture
  should be like a thick soup.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Light Swiss Enchiladas
 Categories: Mexican, Cheese/eggs, Poultry
      Yield: 4 servings
 
     12    Corn Tortillas                    1/2 ts Salt
      1    Medium onion, chopped           2 1/2 c  Defatted, chicken stock
      1    Clove garlic, pressed/minced        2 c  Dry instant non-fat milk
    1/2 lb Lean ground chicken               1/2 lb Low fat Swiss cheese grated
     16 oz Can, tomato puree                   1    Fresh cilantro garnish
    1/4 c  Canned whole green chiles      
 
  Servings:  4
  
  Can use fat-reduced Swiss or Jack cheese, grated, 2 cups.  Omit salt if
  stock is salted.
  
  Preheat oven to 350 degrees.  Wrap tortillas tightly in foil and place in
  preheated oven for 15 minutes to soften. While tortillas are warming, cook
  onion an dgarlic, covered, over low heat until soft, adding a little water
  or stock if necessary to prevent scorching. Add chicken and cook over
  medium heat, stiffing frequently until chicken is cooked, about 5 minutes.
  Add tomato puree, chilies and salt and mix well. Simmer, uncovered for 10
  minutes.
  
  While chicken mixture is simmering, combine stock and dry milk powder in
  saucepan and mix thoroughly.  Slowly heat to simmer, stirring frequently.
  Dip each tortilla in milk sauce.  Divide chicken filling, spooning 1/4 cup
  mixture down the center of each tortilla.
  
  Roll each tortilla around filling and place, seam side down, in glass
  baking dish that has been sprayed with non-stick vegetable coating.  Pour
  milk sauce over top and bake in 350 degree oven for 20 minutes.  Remove
  from oven and sprinkle grated cheese evenly over top.  Return to oven for
  another 5 minutes until cheese is melted.
  
  To serve, place each enchilada on a plate and garnish with fresh cilantro
  if desired.  This recipe may also be made in individual au gratin dishes.
  
  Calories per enchilada 200 Chloesterol 25 mg Fat 4 Gram Sodium 278 mg
  
  Jeanne Jones 'Cook it Light'  S.A. Express News, 19 SEP 90
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lime Butter Sauce
 Categories: Sauces, Mexican
      Yield: 2 servings
 
      2 lg Egg Yolks                         1/2 c  Butter, NOT Margarine
      1 tb Lime Juice                        1/2 ts Lime Peel, Grated
 
  Stir egg yolks and lime juice vigorously in a 1 1/2-quart saucepan. Add 1/4
  cup of the butter.  Heat over very low heat, stirring constantly, until
  butter is melted. Add remaining butter. Continue heating, stirring
  vigorously, until butter is melted and sauce is thickinged. (Be sure butter
  melts slowly so that sauce will thicken without curdling.) Stir in lime
  peel.  Serve hot or at room temperature.  Cover and refrigerate any
  remaining sauce. Makes about 3/4 cup of Lime Hollandaise sauce.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Macaroni Con Queso
 Categories: Mexican, Soups/stews, Pasta
      Yield: 4 servings
 
      1 x  Chile con Queso; *                  1 tb Cilantro; Fresh, Snipped
      4 oz Macaroni; Uncooked, **              1 c  Cheese; Shredded, ***
      1 c  Tomato; Chopped, 1 Lg.            1/4 c  Tortilla Chips; Crushed
 
  *      See Sowest 3 for recipe. ** Use either elbow or shell macaroni and
  there should be about 1 Cup. *** Use either Cheddar or Monterey Jack
  Cheese.  There should be about 4 ozs.
  
  Heat the oven to 375 degrees F.  Prepare the Chile con Queso as directed
  except stir in the milk with the half-and-half and set aside.  Cook the
  macaroni as directed on the package and drain.  Mix the macaroni, Chile con
  Queso, tomato and cilantro in an ungreased 1 1/2-quart casserole. Sprinkle
  with the cheese and tortilla chips.  Bake uncovered until hot, about 30
  minutes.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Macayo Fajitas
 Categories: Mexican, Sauces, Appetizers
      Yield: 6 servings
 
      1 tb Salt                              1/4 tb White pepper

----------------------------------TOPPINGS----------------------------------
    1/4    Lime, squeezed                      6    Lime wedges
      1 c  Sour cream                          1 lb Beef skirt, also known
      3    Cloves fresh garlic, chopped             -As flank steak (or chicken
      1 c  Guacamole                                Breast), sliced into 1/4- by
      2 tb Vegetable oil                            3-Inch long strips
      1 c  Salsa                         

---------------------------------GARNISHES---------------------------------
    1/2 c  Olive oil (or chili oil,                 Sliced into strips
           For spicier taste)                       -Shredded lettuce
           -Avocado chunks                     1 lg Whole onion, halved Chopped
      1 cn Whole green chiles, Chopped              -jalapenos
           -tomatoes                      
 
  Macayo Fajitas
  
  (This basic fajita recipe is from the Johnson family which owns the Macayo
  chain.) **
  
  and sliced                         Chopped fresh cilantro
  
  For marinade, in a large bowl, whisk together salt, pepper, lime, garlic
  and vegetable oil.  Put meat in marinade and set aside for at least one
  hour.
  
  Heat oven to 200 degrees; set tortillas in for 1 to 3 minutes, to warm.
  Remove and put in a covered basket.
  
  Heat a large skillet and add olive oil.  Add marinated meat and saute until
  onion becomes transluscent.
  
  Place cooked meat in a large bowl or platter and serve with tortillas,
  toppings and garnishes.
  
  For each fajaita, fill a tortilla with meat and desired amounts of
  garnishes and toppings and roll up like a burrito.
  
  Serve with refried beans, black beans or Spanish rice. Make 4 to 6
  servings.
  
  VARIATIONS: For spicier marinade, add cayenne pepper or crushed dry red
  chili pepper. Instead of lime juice, try pineapple juice, papaya juice,
  beer, wine or barbecue sauce.*
  
  *(Cooks note:) I like to use tequila, and marinate myself a bit while I'm
  doing the cooking. It makes it much easier to roll up like a burrito. It is
  the unrolling that becomes a bit difficult.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Machacado(Mexican Mashed Beef Filling for Flour Tortillas)
 Categories: Beef, Mexican
      Yield: 2 servings
 
      3 lg Skirt steaks, cut into              6    Bell peppers, cut in half
           -2-inch wide strips                      -and seeded
           And long enough to fit in           8 lg Tomatoes, cut in half
           -skillet lengthwise,               13    Cloves garlic
           Scored at 2-inch intervals               Salt
      2 tb Oil                            
 
  In a deep skillet, brown meat in oil, a few pieces at a time. When all meat
  is browned, return to pan.  Add peppers, tomatoes with skin side up and
  garlic.  Season with salt.  Cover pan and cook over low heat about 1 hour
  or until meat os fork tender. Let cool.  When cool enough to handle, shred
  beef and put in bowl.  Take remaining ingredients in pan and puree in
  blender or food processor, a little at a time.  Return pureed mixture and
  meat to skillet.  Heat until mixture is bubbling, reduce heat and simmer
  approximately 30 minutes more.  Test for any seasoning adjustments.  Should
  have a good garlic flavor.  Add more fresh, pressed garlic if necessary.
  Serve with hot flour tortillas. Can be scrambled with eggs for breakfast
  tacos.  Can be frozen.
  
  Yield:  10 to 12 servings
  
  From:  "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
  Forum, 1986.  ISBN 0-961917-0-0 Posted: Karin Brewer, Cooking Echo, 8/92
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Machaca
 Categories: Beef, Cheese/eggs, Mexican
      Yield: 6 servings
 
      1 tb Butter                              1    Chile poblano, cut in long
      2    Eggs, beaten                             -thin strips
      2 oz Carne asada, shredded             1/2    To 1 chile jalapeo, minced
    1/2 c  Onion, minced                            -(to taste; optional)
 
  Melt the butter in a small skillet or omelet pan.  Saut the onion until
  transparent, then add the carne asada and cook for a couple of minutes. Add
  the poblano strips and continue to saut until the strips begin to soften.
  Pour in the eggs and fold in the jalapeo, and treat thereafter like
  scrambled eggs.  Serve with salsa picante.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Marinated Black-Eyed Peas
 Categories: Mexican, Beans
      Yield: 8 servings
 
    1/2 c  Olive Oil                           1 c  Celery; Chopped
    1/4 c  Red Wine Vinegar                  1/2 c  Red Onion; Chopped
      1 ts Salt                              1/2 c  Green Bell Pepper; Chopped
    1/4 ts Pepper                              1 ea Jalapeno Pepper; Chopped
      1 ea Clove Garlic, Crushed              30 oz Black-eyed Peas; Drained,2Cn
 
  Mix the oil, vinegar, salt, pepper, and garlic then pour the mixture over
  the remaining ingredients in a large bowl.  Cover and refrigerate at least
  2 hours but no longer than 24 hours, stirring occasionally.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Marinated Shrimp in Avocado Halves
 Categories: Mexican, Fish/sea
      Yield: 4 servings
 
     12 oz Shrimp;*                          1/4 c  Onion; Thinly Sliced,1 small
      2 tb Vinegar                             1    Clove Garlic; Halved
  1 1/2 ts Lemon Juice                         3 tb Vegetable Oil
    1/4 ts Salt                                1    Jalapeno Pepper; Pickled, **
    1/8 ts Mustard; Dry                        2    Avocados; Halved & Seeded
      1    Pepper; Dash Of                   1/2 c  Tomato; Chopped, 1 Medium
 
  Servings:  4
  
  *    Shrimp can be either fresh or frozen and should be shelled.
  
  **   Jalapeno Pepper should be rinsed, seeded and cut into strips.
  
  Thaw shrimp if frozen.  In a bowl combine vinegar, lemon juice, salt,
  mustard and pepper and set aside.  In a medium skillet, cook the shrimp,
  half of the onion slices and the garlic in hot oil over medium-high heat
  for 4 to 5 minutes, or just until shrimp are done, stirring occasionally.
  Remove onion and garlic with a slotted spoon and discard.  Add shrimp and
  the remaining oil to the vinegar mixture in the bowl, along with remaining
  onion slices and the jalapeno pepper.  Cover and chill for several hours or
  overnight, stirring occasionally.  To Serve:  Lift the shrimp, onion slices
  and jalapeno pepper from the marinade and spoon into the avocado halves.
  Sprinkle with the chopped tomato and drizzle some of the remaining marinade
  over all.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Meatballs in Chipotle Sauce
 Categories: Mexican, Ground beef, Pork/ham, Beef, Sauces
      Yield: 8 servings
 
      1 x  Chipotle Sauce; *                 1/2 c  Milk
      1 lb Ground Beef                         2 tb Onion; Finely Chopped
      1 lb Ground Pork                         2 tb Fresh Cilantro; Snipped
      2 ea Eggs; Large                         2 ts Salt
    1/2 c  Dry Bread Crumbs                  1/2 ts Pepper
 
  *  See Sowest 2 for recipe. Prepare Chipotle Sauce and set aside. Mix
  remaining ingredients together and shape into 1 1/2-inch meatballs. Heat
  sauce and meatballs to boiling; then reduce the heat. Cover and simmer
  until meatballs are done, about 20 minutes. Serve with hot cooked rice or
  noodles, if desired.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Meatloaf Ole
 Categories: Ground beef, Mexican, Beef
      Yield: 6 servings
 
  1 1/2 lb Lean Ground Beef                    1 md Tomato; Chopped
    3/4 c  Unseasoned Dry Bread Crumbs       1/2 c  Green Onions; Sliced
      1 lg Egg; Beaten                         2 tb Ketchup
      4 oz Green Chiles; Diced, 1 Can          1 tb Salsa
    1/2 c  Cheddar Cheese; Grated, 2 Oz      1/2 ts Seasoned Salt
      1 pk Taco Seasoning Mix; 1.25 Oz    
 
  Combine the first 6 ingredients in a large bowl, blending well.  Pat the
  meat mixture into a 9 X 5 X 3-Inch loaf pan.  Bake, uncovered, in 350
  Degree F. oven for about 1 hour or until the meat is cooked through.  Let
  stand for 10 minutes before draining the fat and removing the meat loaf
  from the pan.  Combine the remaining ingredients in a small bowl.  Slice
  the meat loaf into 1/2-inch slices and spoon the tomato mixture over the
  slices.  Serve with Mexican Rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mel's Huachinango Tikin Xic
 Categories: Fish/sea, Mexican
      Yield: 4 servings
 
      2 lb Red Snapper                         6    Peppercorns, ground
    1/2 ts Salt                                4 tb Seville Orange Juice*
      1 tb Achiote Paste*                      3 tb Water
      1 ts Oregano                                  Olive Oil
      5    Garlic cloves, peeled          
 
  *If you don't have achiote paste, substitute 1 T. annato seed, ground.* If
  you don't have Seville orange juice, substitute 2 T orange juice and and 2
  T cider vinegar. Combine all ingredients except fish and olive oil in a
  blender. Blend completely to a paste. Smear the paste onto the fleshy side
  of the snapper. Allow to marinate overnight. Heat up a charcoal grill.
  
  When ready, coat each piece of snapper in olive oil. Then cook
  approximately 7-10 minutes per side, depending on thickness. Shared by
  
  MELANIE MIGUEL, Prodigy ID# MJNT73C.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mel's Mexican Rice
 Categories: Beans, Mexican, Rice/grains
      Yield: 6 servings
 
      2 c  Long-grain rice;uncooked*         1/4 c  Corn oil
      2    Cloves garlic; crushed              5 c  Chicken broth; **
 
  * NOT Uncle Ben's converted type or the precooked type. ** When using
  substitutions (see below) always remember to keep the proportions of rice
  to liquid the same. Heat the oil on med-high in a large skillet or 4-5
  quart pot. Add the garlic and sautee about 1 minute. Add the rice and fry
  it, stirring frequently, until the rice is golden brown. Add the liquid and
  stir. When it comes to a boil, lower to a simmer, stir once more and cover.
  Cook until all water is absorbed. This is the basic recipe, and there is a
  lot more you can do with it. For example: Substitute 1/2 cup tomato juice,
  or a pureed tomato, for part of the liquid. Substitute part of the liquid
  with black bean soup broth. Add 1/2 cup frozen peas and carrots. Add 1/2
  cup sliced mushroom and green onion. Use beef or other broth instead of
  chicken. Add 1/2 cup cooked chick peas(garbanzo). Substitute part of the
  rice with some vermicelli. The possibilities are really endless if you use
  your imagination. Just stick to the basic recipe and proportion of rice to
  liquid. From Melanie Miguel
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Menudo (Tripe Soup)
 Categories: Mexican, Soups/stews
      Yield: 10 servings
 
  2 1/2 lb Tripe                                    -OR 1 cup canned red chile
    1/2    Calf's foot                              Sauce
    1/3 c  Vinegar                                  Finely chopped green onions
           Cold water                               Chopped cilantro leaves
      2    Cloves garlic                            Lemon wedges
    1/2 sm Onion                                    Corn tortillas, heated
      3 qt Water (approx.)                          Red Chile Puree:
           Salt                                8    California chiles (1/4 lb)
  1 1/2 c  Hominy                            2/3 c  Water
           Red Chile Puree (see below)    
 
  It's traditional to recover from a night on the town with a bracing bowl of
  menudo.
  
  Scrape off any fat from tripe.  Cut tripe into 1-inch squares. Place tripe
  and calf's foot in a large bowl.  Add vinegar and cold water to cover
  generously.  Let stand 3 hours.  Drain.  Rinse tripe and calf's foot
  thoroughly.  Place in a large pot.  Add garlic and onion. Pour in water to
  cover ingredients plus 1 to 1 1/2 inches, about 3 quarts. Add salt to
  taste.  Bring to a boil; reduce heat. Cover and simmer about 6 hours or
  until tripe is tender.  After 1 hour, skim foam from surface of soup. Skim
  again as needed.  Add more water if liquid evaporates. Prepare Red Chile
  Puree.  Add hominy and Red Chile Puree during last hour of cooking. Ladle
  into large bowls. Serve chopped green onions, cilantro, lemon wedges and
  hot corn tortillas separately.
  
  Makes 10 to 15 servings.
  
  Red Chile Puree: Remove stems from chiles. Break chiles open and rinse out
  seeds. Place in a saucepan with water to cover.  Bring to a boil. Continue
  to boil until chiles are softened, about 5 minutes. Drain; discard water.
  Place chiles in blender; puree.  Add enough water to make puree the
  consistency of tomato sauce. Press pureed chiles through a sieve to remove
  bits of peel.  Makes about 1 cup.
  
  Variation: Substitute 1 1/2 cups nixtamal (cooked dried corn) for canned
  hominy.  Combine with soaked tripe and calf's foot, garlic, onion and
  water. Cook as directed above.
  
  From:  MEXICAN COOKERY by Barbara Hansen, HP Books, Tucson.  1980. ISBN
  0-89586-038-4 Shared by: Karin Brewer, Cooking Echo, 6/93
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Menudo Estilo Norteno
 Categories: Soups/stews, Mexican
      Yield: 6 servings
 
      1    Calf's foot (1 to 1-1/2 lb)         3    Cloves garlic, peeled
      4 qt Water                           1 1/2 c  Canned hominy
      2 lb Honeycomb tripe                     6    Peppercorns
      3 lg Chiles anchos                       1 ts Oregano
      1    Large onion                         2 ts Salt, or to taste
      2    Canned, peeled green chiles    
 
  Cut the calf's foot into four pieces.  Cut the tripe into small squares.
  Put them into the pan with the onion, garlic, peppercorns, salt, and water.
  Cover and bring to a boil.  Lower the flame, open the windows(!) and simmer
  uncovered for about 2 hours, or until the tripe and foot are just tender
  but not too soft.
  
  Meanwhile, toast the chiles anchos well on a dry skillet, turning them from
  time to time until the skin is charred.  Slit them open (wearing rubber
  gloves, if you like keeping your skin) and remove the seeds and veins.
  Grind them dry to a fine powder.  Add it to the pot as the meat is cooking.
  
  Remove the pieces of the calf's foot from the pan, and when they are cool
  enough to handle, strip off the fleshy parts.  Chop them roughly and return
  them to the pan.  Add the hominy and continue cooking the menudo slowly,
  still uncovered, for another two hours.  Adjust the salt to taste.
  
  Sprinkle with oregano and serve.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Menudo
 Categories: Beef, Soups/stews, Mexican
      Yield: 6 servings
 
      5 lb Tripe.                         
 
  Wash well and cut into cubes. Put in a deep pot with water and add
  
  3 tsp salt 4 cloves garlic i tsp cumin salt to taste 1/4 cup chili powder
  
  Cook until tender, about three hours, 1/2 hour before finished cooking, put
  in large can of hominy drained. makes ten to twelve servings.
  
  From Foster Grandparents Cookbook of Bexar County 1980 by Maria Santos born
  April 18, 1914
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexi Corn Lasagna
 Categories: Pasta, Mexican, Cheese/eggs
      Yield: 6 servings
 
      1 lb Ground beef                              -cheese
     17 oz Can whole kernel corn,              2    Eggs, slightly beaten
           -drained                          1/4 c  Parmesan cheese
     15 oz Can tomato sauce                    1 ts Dried oregano
      1 c  Picante sauce                     1/2 ts Garlic salt
      1 tb Chili powder                       12    Corn tortillas, divided
  1 1/2 ts Ground cumin                        1 c  Shredded cheddar cheese (4
     16 oz Carton low fat cottage                   -oz)
 
  Preheat oven to 375F.  Brown meat, drain.  Add corn, tomato sauce,picante
  sauce, chili powder, cumin.  Simmer, stirring frequently, 5 minutes.
  Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt. Mix
  well. Arrange 6 tortillas on bottom and sides of lightly greased 13x9x2
  inch baking dish, overlapping as necessary. Top with 1/2 the meat mixture.
  Spoon cheese mixture over meat. Arrange remaining 6 tortillas over cheese.
  Top with remaining meat mixture. Bake in preheated oven about 30 minutes.
  Remove from oven, top with cheddar cheese. Let stand 10 minutes before
  serving.
  
  Origin: FOODday, newspaper insert Shared by: Sharon Stevens
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexicali Chicken Breasts
 Categories: Poultry, Mexican, Spices/etc., Hot
      Yield: 8 servings
 
      4    Chicken breasts, split              1 ts Dried whole oregano,
      4    Eggs                                     -crumbled
    1/4 c  Bottled taco sauce                1/4 c  Butter or margarine, melted
    1/2 ts Salt                                     Shredded Iceburg lettuce
      2 c  Fine dry bread crumbs                    Shredded Longhorn or Cheddar
      2 ts Chili powder                             -cheese
      2 ts Ground cumin                             Tomato wedges
      1 ts Garlic powder                            Dairy sour cream
 
  Remove skin from chicken breasts and wipe with damp paper towels. Beat eggs
  in a pie plate or shallow bowl with a fork; beat in taco sauce and salt.
  Combine bread crumbs, chili powder, cumin, garlic powder and oregano in
  second pie plate or dish.  Dip chicken breasts in egg mixture, then into
  crumb mixture to coat well.  Arrange in a single layer in a large
  jelly-roll pan; drizzle with melted butter.  Bake in a 375 F oven for 35
  minutes until crisp and tender.  To serve, pile shredded lettuce on a large
  serving platter.  Arrange the baked chicken on top.  Garnish with shredded
  cheese, tomato wedges and sour cream.  Serve hot, warm, or at room
  temperature.
  
  Makes 8 servings.
  
  [Family Circle  GREAT IDEAS  Vol 12  No 4] Posted by Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexicali Franks
 Categories: Pork/ham, Mexican
      Yield: 6 servings
 
      2 tb Salad oil                           1 cn Pinto beans (15 ounces)
      1 lb Frankfurters, quartered             1 c  Chunky salsa
           -lengthwise                       2/3 c  Uncooked long-grain rice
      1 md Onion, chopped                      2 ts Chili powder
      1 lg Clove gaerlic, crushed              1 c  Shredded Monterey Jack
      1 cn Whole tomatoes (1 pound)                 -cheese with jalapeno
 
  peppers (4 ounces) Fresh coriander (cilanto) leaves
  
  In a large skillet, heat oil over medium-high heat.  Add the frankfurters;
  saute until browned.  With a slotted spoon, remove from pan and place on
  one side of serving dish.  Keep warm. To drippings in skillet, add onion
  and garlic; saute 2 minutes. Add tomatoes and their liquid, beans and their
  liquid, the salsa, rice, chili powder, and 1/2 cup water. Bring to boiling;
  reduce heat and simmer, covered, 15 minutes, or until rice is cooked. Spoon
  rice mixture next to frankfurters on platter.  Sprinkle cheese over rice.
  Garnish with cilantro leaves.
  
  Makes 6 servings.
  
  [ McCALL'S; January 1990 ]
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexicali Pizza
 Categories: Mexican, Pizza
      Yield: 2 servings
 
      2    9" flour tortillas                1/2 c  Finely chopped green onion
      2 c  Monterey Jack cheese              1/2 c  Finely chopped green pepper
      1 cn VEG-ALL Mixed Vegetables,           3 tb Mild green chilis
           -drained (16 oz)                  1/4 c  Sliced ripe olives
      1 c  Chopped tomato                 
 
  1. Place tortillas on lightly greased baking sheet. Sprinkle one tortilla
  with 1/2 cup cheese; top with half of the VEG-ALL, tomato, onion, pepper,
  and chilis.
  
  2. Sprinkle with 1/2 cup cheese and top with 1/2 of the olives.
  
  3. Repeat proceure with second tortilla.
  
  4. Bake at 425'F. approximately 10-12 minutes, until cheese is melted and
  tortillas are crisp.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexicali Pasta Salad
 Categories: Mexican, Salads, Pasta
      Yield: 6 servings
 
      8 oz Tri-color Pasta Spirals; *          1 tb Cilantro; Fresh, Snipped
      6 ea Tomatillos; Sm., **                 2 tb Vegetable Oil
    1/2 ea Jalapeno Chile; ***               1/2 ts Lime Peel; Grated
     20 oz Pineapple Chunks; ****            1/4 ts Salt
 
  *      3 Cups of uncooked pasta should be used. ** Each tomatillo should be
  cut into 8 wedges. *** The jalapeno should be seeded and finely chopped.
  ****   The pineapple chunks should be the ones canned in their own juice.
  Drain but reserve 2 Tbls of the juice.
  
  Cook the pasta as directed on the package and drain.  Rinse with cold water
  and drain again.  Mix the pasta, tomatillos, chile and pineapple. Mix the
  reserved juice and the remaining ingredients.  Pour over the pasta mixture
  and toss.  Cover and refrigerate until chilled, at least 2 hours.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexicali Pasta Pie
 Categories: Casseroles, Pasta, Mexican, Microwave
      Yield: 6 servings
 
      1 lb Ground Pork                              1    7.5  ounce Can
      4 oz Can Green Chili Peppers,                 -Tomatoes, cut up
           -rinsed, seeded, and chopped        6 oz Can Tomato Paste
      1 ts Sugar                               1 tb All-Purpose Flour
    1/2 ts Ground Cumin                        2    Beaten Eggs
    1/4 ts Ground Coriander                    3 c  Hot Cooked Spaghetti (6
    1/4 ts Garlic Powder                            -ounces uncooked)
    3/4 c  Corn Chips, slightly crushed      1/3 c  Grated Parmesan Cheese
           -(optional)                         2 tb Butter or margarine
    1/2 c  Shredded Cheddar Cheese (2          1 c  Cream-style Cottage Cheese,
           -ounces)                                 -drained
      1    Med. Chopped Onion             
 
  Crumble ground meat into a 2-quart casserole. Add onion.
  
  Micro-cook, covered, on 100% power for 5 to 6 minutes, or till meat is no
  longer pink, stirring once to break up. Drain off fat.
  
  Stir in UNDRAINED tomatoes, tomato paste, flour, and seasoning.
  
  Micro-cook, covered, on 100% power for 7 to 8 minutes or till mixture is
  thickened and bubbly, stirring once. Set aside.
  
  Stir together beaten eggs, hot cooked spaghetti, and butter/margarine. Form
  spaghetti mixture in a "crust" in a greased 10-inch pie plate. Cover with
  clear plastic wrap.
  
  Micro-cook spaghetti crust on 50% power for 5 1/2 to 6 1/2 minutes or till
  crust is just set, giving dish a half-turn after 3 minutes. Spoon cottage
  cheese over bottom of crust.
  
  Spread meat mixture atop cottage cheese.
  
  Micro-cook, uncovered, for 3 to 3 1/2 minutes or till hot, giving dish a
  half-turn after 1 1/2 minutes.
  
  Sprinkle with topping; let stand 5 minutes. Cut into wedges to serve.
  
  Makes 6 servings
  
  Source: "BH&G Microwave Recipes Made Easy", copyright 1982
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexicali Rice
 Categories: Casseroles, Mexican, Ground beef, Beef, Rice/grains
      Yield: 6 servings
 
      2 lb Ground beef                         1 pt Sour cream
      1 lg Onion, minced                       1 c  Shredded chedder cheese
      2    Cloves garlic, minced fine               Salt
      1 cn Green salsa                              Pepper
      1 cn Red Salsa                          12    Servings cooked rice
      1 cn Tomato soup                    
 
  Brown hamburger and add onions and garlic and cook until soft.  Add soups
  and salsa.  Warm all the way through.  Add to rice.  Mix in sour cream.
  Salt and pepper to taste. Put in casserole dish and top with cheese and
  cook for 30 minutes at 350 degrees or until cheese is bubbly and casserole
  is warm all the way through.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Baked Beans
 Categories: Beans, Mexican
      Yield: 6 servings
 
      2 c  Dried white beans                        -cloves garlic)
           Water                              29 oz Can crushed tomatoes
      3    Jalapeno peppers, chopped       1 1/2 tb Chili powder
      1    Green or red pepper, chopped        1 ts Cumin
      1    Onion, chopped                    1/4 c  Molasses
      1 ts Garlic powder (or 2-3 minced             Salt and pepper to taste
 
  Cover the beans with water and soak overnight.  In the morning, drain the
  beans and cover with fresh water.  Bring to a boil, then simmer for about
  an hour.
  
  Place the peppers, onion, garlic powder or garlic in a saucepan and heat,
  covered, over low heat (no need for oil, the vegetable juices that are
  released will keep everything from sticking to the pan.)  Add the tomatoes
  and spices and molasses, and simmer for about ten minutes, stirring
  occasionally.
  
  Preheat the oven to 375 degrees.
  
  Drain the beans and place them in a large casserole dish.  Pour the tomato
  mixture over, and stir gently until beans and sauce are mixed.  Bake,
  uncovered, for 3 hours, until mixture is no longer soupy, and beans are
  soft.  Serves 6.
  
  Served with 1/2 cup of rice, you have a complete protein, and the dish
  racks up only 446 calories per serving and a measly 1.35 g fat.  Another
  suggestion would be to use cooked corn - it adds the same number of
  calories as the rice, and only 1 g fat to the existing 1 and a smidge.  And
  it's yummy, too.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Bean Cake
 Categories: Cakes, Mexican, Beans
      Yield: 24 servings
 
    1/3 c  Butter or margarine                 1 ts Ground cinnamon
    3/4 c  Sugar                             1/2 ts Ground cloves
      1    Egg                               1/2 ts Ground allspice
      2 c  Unseasoned pinto bean puree*        2 c  Peeled and diced apple
      2 ts Vanilla extract                     1 c  Raisins
      1 c  Flour                             1/2 c  Chopped nuts
      1 ts Baking soda                     1 1/2 c  Icing sugar (optional)
    1/2 ts Salt                                     Milk or fruit juice
 
  "Mexican meals don't usually include cake, but this one--made with bean
  puree and lots of fruit and spices--would fit right in with Mexican food!"
  Jean's Beans by Jean Hoare page 112.
  
  BEAN PUREE Start with 1 cup of dried beans or a bit more if using large
  white limas and you plan to take off the skins. Extra bean puree may be
  frozen-it looks like mashed potato. Quick Soak - Wash beans, use 3 cups of
  cold water for each cup of beans and bring slowly to a boil. Boil gently
  for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain off
  soaking water.
  
  Cover with fresh cold water, bring to a boil for 10 min, reduce heat and
  simmer about 30 min until tender.  Drain.  Remove lima bean skins and
  discard any hard beans. Grind through a foodmill, puree in a blender or
  food processor.  You may have to add a bit of liquid saved from the cooking
  process to get the mixture moving. Force the puree through a sieve about
  1/4 cup at a time if you want a very smooth puree.  Puree only keeps a day
  or two in fridge so freeze any that you are not going to use for the
  recipe.
  
  Preheat oven to 350F.  Grease and flour the bottom only of a 9x13 inch
  rectangular pan.
  
  Cream butter with sugar.  Add egg and beat well.  Blend in bean puree and
  vanilla.  In a separate bowl, combine flour, baking soda, salt, and spices.
  Mix with the apple, raisins, and nuts.  Add dry ingredients and fruit to
  creamed mixture and blend well.  Pour batter into prepared pan and bake
  35-45 min or until cake tests done when tried with a toothpick.
  
  Mix icing sugar with enough milk or fruit juice to make a thin glaze;
  drizzle over the still-warm cake.  Keep in the refrigerator.
  
  (My notes - I would make this again but leave off the glaze as it is quite
  sweet.)  Shared by Elizabeth Rodier
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Bean Sandwich
 Categories: Beans, Mexican
      Yield: 2 servings
 
      1 ts Vinegar                             3 tb Chopped celery
    1/4 ts Chili powder (up to 1 tsp)          2    Flour tortillas
    1/8 ts Onion powder                        4    Slices tomato
      2 ts Salad dressing                      2    Leaves lettuce
    3/4 c  Pinto or kidney beans          
 
  Mexican Bean Sandwich
  
  Use chili powder to your personal taste.  Salad dressing should be low-fat
  mayonnaise type.  Beans should be cooked, drained, unsalted, chopped. (If
  you use canned beans see the dietary changes below.)
  
  Mix vinegar, chili powder and onion powder with salad dressing in bowl. Add
  beans and celery; mix well.  Soften tortillas in heated frying pan for
  about 1 1/2 minutes. Turn if necessary. Place half of bean filling onto
  each tortilla near one edge. Top with lettuce and tomato. Roll up.
  
  Makes 2 servings - one sandwich each.
  
  Per serving: 175 calories, 3 g fat (15%), 1 mg cholesterol, 53 mg sodium.
  
  If using canned drained beans, sodium will be 318 mg for pinto beans and
  282 mg sodium for kidney beans.
  
  This combination of raw vegetables and seasonings makes a tasty sandwich
  that's high in fiber and low in fat.
  
  From: Lifetime Health Letter, Univ of Tx Health Science Center, Houston Tx
  Posted by Grandma Sheila (Exner) July 1991
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Chicken
 Categories: Mexican, Poultry
      Yield: 6 servings
 
      1 ea Onion; Med, Thinly Sliced         1/2 c  Water
    1/2 c  Vegetable Oil                       2 tb Capers
     12 ea Green Olives; Pitted                1 tb Oregano Leaves; Dried
      4 c  Tomatoes; Chopped, 4 Medium         1 ts Salt
      2 ea Celery; Stalks, Chopped           1/4 ts Pepper
      2 ea Cloves Garlic;Finely Chopped        6 ea Chicken Breasts Halves; *
      2 ea Bay Leaves                          8 oz Mushrooms; Fresh, Sliced
 
  *    Chicken Breast Halves should be boneless. Cook and stir onion in oil
  in a 10-inch skillet until tender.  Stir in remaining ingredients except
  the chicken breasts and mushrooms.  Heat to boiling; reduce heat and
  simmer, uncovered, for 30 minutes.  Place chicken, skin sides up, in a
  single layer in skillet.  Cover and cook over medium-low heat for 30
  minutes.  Add mushrooms, cover and cook until chicken is done, about 15
  minutes longer.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Chicken Salad
 Categories: Mexican, Salads, Poultry
      Yield: 4 servings
 
      2 c  Cooked Chicken; Cut Up              2 tb Lime Juice
    1/4 c  Dairy Sour Cream                  1/2 ts Cumin; Ground
    1/4 c  Mayonnaise Or Salad Dressing      1/2 ts Oregano Leaves; Dried
    1/4 c  Carrot; Finely Chopped            1/4 c  Onion; Chopped, 1 Small
      2 tb Cilantro;Fresh,FinelySnipped        1 x  Lettuce Leaves
      2 tb Capers                              1 ea Avocado; *
      2 tb Pimentos; Canned, Chopped           1 x  Paprika
 
  *  Avocado should be peeled and cut into wedges. Toss all ingredients
  except lettuce, avocado and paprika.  Serve on lettuce with avocado;
  sprinkle with paprika.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Chicken Lasagna
 Categories: Poultry, Mexican, Pasta
      Yield: 8 servings
 
      2 tb Veg. oil                            2 tb Chili powder
      1    Lg onion; chopped                   1 ts Ground cumin
      2    Cloves garlic; minced                    Cheese Filling*
      1    Red/green bell pepper              10 oz Lasagne**
           Seeded and  chopped                 4 c  Cooked chicken or turkey
      2 cn Condensed tomato soup                    Cut into bite-size pieces
     10 oz Enchilada sauce; Rosarita           6 oz Sharp Cheddar; sliced
  1 1/2 ts Salt                                6 oz Jack Cheese; sliced
    1/2 ts Pepper                         
 
  **Cook Lasagna according to package directions. Heat oil in a wide frying
  pan over medium heat. Add onion, garlic, and red or green pepper; cook,
  stirring, until onion is soft. Stir in soup, enchilada sauce, salt, pepper,
  chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened
  (about 10 minutes); stir often. Prepare cheese filling. Grease a 9x13-inch
  baking dish and spread with a thin layer of sauce. Arrange half the lasagne
  noodles in an even layer over sauce. Spread half the cheese filling over
  noodles and top with half the remaining sauce. Arrange half the chicken
  pieces over sauce and top with half the sliced cheeses. Repeat layering,
  ending with cheese slices. Bake uncovered in a 375F oven for 35 minutes or
  until bubbly. Let stand, uncovered, for about 5 minutes before cutting into
  squares. Cheese filling: Stir together 1 pint small curd cottage cheese, 2
  eggs, 1/3 cup chopped cilantro, and 3 to 4 Tbl diced canned green chiles.
  Ole! Rita in Scottsdale
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Chef Salad
 Categories: Pork/ham, Vegetables, Mexican, Salads, Cheese/eggs
      Yield: 4 servings
 
      1 lb Smoked Sausage, Cut Into                 -Or Strips
           -Bite-sized Pieces                  4    Tomatoes, Cut Into Chunks
      1    15-oz Can Kidney Beans,           1/2 lb Cheddar Cheese, Grated
           -Drained                            2    Avacados, Sliced
      1 ts Chili Powder                        4    Stalks Celery, Sliced
    1/2 ts Cumin                               1    8-oz Bottle French Or Ranch
      1    Head Lettuce, Torn Into                  -Dressing
           -Pieces                           1/2 ts Hot Pepper Sauce
      1    Red Onion, Sliced Into Rings        1    8-oz Package Taco Chips,
           -Or Strips                               -Crushed Coarsely
      1    Green Pepper, Cut Into Rings   
 
  Brown smoked Sausage in skillet.  Add beans, chili powder, and cumin, and
  cook 10 to 15 minutes or until thoroughly heated, stirring often. Toss
  together lettuce, green pepper, tomatoes, cheese, avacado, and celery with
  the dressing and hop pepper sauce. Add taco chips. Mix in hot sausage/bean
  mixture and serve immediately.
  
  SERVINGS:       4 to 6
  
  ///\oo/\\\ From the hearth in Sandee's Kitchen...
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Chicken (Pollo Mexicano)
 Categories: Mexican, Poultry
      Yield: 4 servings
 
      1 ts Chilli powder                       1 ts Celery salt
      2 tb Soft brown sugar                    2 tb Red wine vinegar
      2 tb Worcestershire sauce                3 tb Tomato ketchup
    150 ml Chicken stock                       3    Drops tabasco sauce
      4    Skinless chicken breasts          150 ml Natural yoghurt
 
  Mix the chilli powder with the celery salt, brown sugar, red wine vinegar,
  worcestershire sauce, tomato ketchup, chicken stock and tabasco sauce.
  Deeply score the chicken and arrange in a flameproof dish. Pour over the
  chilli mixture, heat the grill to high and cook the chicken for 5 minutes.
  Reduce the heat and cook for 10 minutes on each side. Baste the chicken
  thoroughly with the chilli sauce and grill for a further 10 minutes or
  until the meat is tender and the juices run clear.
  
  Transfer the chicken to a warmed serving dish and spoon over any sauce from
  the grill pan. Top each portion with a generous dollop of natural yoghurt.
  Garnish with coriander or parsley sprigs and serve with a salad.
  
  Calories: 240 per serving
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Chicken Wings
 Categories: Poultry, Mexican
      Yield: 6 servings
 
    1/2 c  Corn oil                           12 oz Tortilla corn chips
    1/4 c  Chili powder                        1 lb Chicken wings, disjointed &
      1 ts Oregano                                  -tips discarded
      1 ts Ground cumin                   
 
  1. Preheat oven to 350. In a small bowl, whisk together the oil, chili
  powder, oregano & cumin to blend well.
  
  2. Pulverize the tortilla chips in a food processor. Pour into a shallow
  bowl.
  
  3. Dip the chicken pieces in the seasoned oil; then dredge in the ground
  chips until coated. Set on a foil-lined baking sheet & bake for 45 minutes
  until browned & crisp outside & tender inside. Serve hot.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Cinnamon Rice
 Categories: Mexican, Rice/grains
      Yield: 6 servings
 
    1/2 c  Onion; Chopped, 1 Md            2 1/4 c  Chicken Broth
      1 ea Clove Garlic; Finely Chopped        2 ts Cinnamon; Ground
      2 tb Margarine Or Butter               1/4 ts Salt
      1 c  Regular Rice; Uncooked              1 x  Fresh Cilantro; Snipped, *
    1/2 c  Currants                       
 
  *    To taste. Cook and stir the onion and garlic in the margarine in a
  3-quart saucepan until the onion is tender. Stir in the remaining
  ingredients except the cilantro. Heat to boiling, stirring once or twice,
  then reduce the heat and simmer, covered, 16 minutes. (DO NOT lift the
  cover or stir.)  Remove from the heat and fluff the rice lightly with a
  fork.  Recover and let steam for about 10 minutes before adding the
  cilantro.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Corn and Potatoes
 Categories: Mexican, Vegetables
      Yield: 6 servings
 
      1 ea Serrano Chiles; *                   2 c  Potatoes; Cooked, Cubed
      1 c  Onion; Chopped, 1 Lg            1 1/2 ts Red Chiles; Ground
      2 tb Margarine Or Butter               1/2 ts Salt
      2 c  Whole Kernel Corn              
 
  *  Use either 1 or 2 of the chiles that have been seeded and chopped. To
  your own taste.
  
  Cook and stir the chiles and onion in the margarine in a 10-inch skillet
  until the onion is tender.  Stir in the remaining ingredients, cook,
  stirring occasionally, until heat through, about 4 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Cole Slaw
 Categories: Vegetables, Mexican
      Yield: 2 servings
 
    1/2 c  Shredded Red Cabbage              1/4 ts Ground Cumin
    1/2 c  Shredded Green Cabbage            1/8 ts Salt
      1 md Carrot, Pared, Grated               1 pn Fresh Ground Pepper
    1/4 c  Low Fat Yogurt                 
 
  Combine all ingredients in a medium mixing bowl.  Serve at once or
  refrigerate and serve cold.  49 calories per serving.  From: Syd's
  Cookbook.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Corn
 Categories: Vegetables, Mexican
      Yield: 4 servings
 
      2 c  Frozen corn                         2 tb Chopped pimiento
      2 tb Butter                            1/2 ts Salt
    1/4 c  Diced onion                       1/4 ts Pepper
    1/4 c  Diced sweet green pepper       
 
  In saucepan, bring small amount of water to boil; add corn. Reduce heat to
  simmer and cook for 5-7 minutes or until tender; drain. In another
  saucepan, melt butter over medium heat; cook onion and green pepper for 2-3
  minutes or until softened.  Stir in pimiento, salt, pepper, and corn. Makes
  4 servings.
  
  Origin: Canadian Living cooking collections, Vegetables/Salads. Shared by:
  Sharon Stevens
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Deviled Eggs
 Categories: Mexican, Appetizers, Cheese/eggs
      Yield: 12 servings
 
     12 ea Hard Boiled Eggs; Lg, Peeled      1/2 ts Salt
    1/4 c  Mayonnaise Or Salad Dressing        1 ea Jalapeno Pepper; *
      1 tb Cumin; Ground                       1 x  Red Chiles; Ground
      1 tb Capers; Finely Chopped              1 x  Cilantro; Fresh, Snipped
      1 tb Mustard; Prepared              
 
  *     Jalapeno Chile should be seeded and finely chopped. Cut the eggs
  lengthwise into halves.  Slip out the yolks and mash with a fork. Mix the
  mashed yolks with the mayonnaise, cumin, capers, mustard, salt and the
  jalapeno pepper.  Fill the egg whites with the egg yolk mixture, heaping
  lightly.  Sprinkle with ground red chiles and garnish with the cilantro.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Delight
 Categories: Mexican, Candies
      Yield: 6 servings
 
    1/2 c  Sugar (carmelized)                1/2 c  Butter
    3/4 c  Milk                              1/4 ts Salt
    1/2 c  Nuts                              1/4 ts Soda
  2 1/2 c  Sugar                             1/4 ts Vanilla
 
  Boil milk, sugar, butter, salt and soda. Add the carmelized sugar to the
  boiling mixture. Cook to soft-ball stage. Cool. Beat, and add vanilla and
  nuts.
  
  From: Alvadore Church of Christ, Cookbook. Submitted by Ellen Ammerman
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Dinner
 Categories: Beef, Mexican
      Yield: 4 servings
 
           *INGREDIENTS*                       1 lb Boneless beef chuck - cut
           *-----SAUCE*                             -into 1" cubes
    1/2 c  Onion - chopped fine                1 cn Kernel corn - 12 oz. can,
      1    Garlic clove - crushed                   -drained
      3 tb Olive oil                          10 oz Baby lima beans - frozen
      1 cn Tomato sauce - 10 oz. can           1 md Onion - sliced into rings,
    1/2 c  Water                                    -separated
      1 tb Flour                               1 md Green pepper - sliced into
      2 tb Chili powder                             -rings
      1 ts Salt                                     *-----CONDIMENTS*
    1/2 ts Oregano                             1 c  Cheddar cheese - finely
    1/2 ts Cumin                                    -shredded
           *-----MEAT*                       1/4 c  Green onion - chopped
 
  Calories     per serving:             Number of Servings:   4 Fat grams per
  serving:              Approx. Cook Time:  1:40 Cholesterol per serving:
  Marks:
  
  *DIRECTIONS*
  
  Prepare the sauce by browning the onions and garlic on the oil.  Add the
  remaining ingredients and simmer for 10 minutes, stirring occasionally.
  Tear off four 12 inch lengths of extra wide aluminum foil. On each length
  of foil place 1/4 of the meat, top with 1/4 of the vegetables and pour over
  1/4 of the sauce.  Bring the edges of the foil up and leaving room for the
  expansion of the steam, seal well with a double fold wrap. Turn ends
  tightly.  Place the packets on a preheated gas barbecue over medium heat
  and cook until the meat is tender (1 to 1-1/2 hours), turning the packets
  frequently.
  
  When the packets are ready to serve, cut open and top each with 1/4 of the
  cheese and green onion.  Serves 4.
  
  From the Blue Flame Kitchen of Canadian Western Natural Gas
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Eggs
 Categories: Cheese/eggs, Pork/ham, Vegetables, Mexican
      Yield: 4 servings
 
      2 ts Butter                              6    Bacon slices; cooked &
    1/2 c  Mushrooms; sliced                        - crumbled
    1/4 c  Green pepper; chopped               4    Eggs
      1 cn Tomatoes; chopped & drained              Salt & pepper to taste
           - (14 oz can)                  
 
  Melt butter in a medium skillet at medium heat.  Add mushrooms and green
  pepper.  Cook and stir until lightly browned.  Mix with drained tomatoes
  and bacon.  Spread in bottom of 4 individual baking dishes.  Carefully
  break 1 egg into each dish.  Sprinkle lightly with salt and pepper. Bake
  uncovered, at 350F (180C) for about 20 minutes until eggs are set
  
  Source: Money's Mushroom bag
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Fideo
 Categories: Pasta, Mexican
      Yield: 6 servings
 
      3 tb Of oil                              2 tb Minced onion
      4    Coils of fideo ( coil               1    Clove garlic, minced
           -vermicelli) use the ones         1/2 c  Canned tomato sauce
           -that come in a                     3 c  Water
           Yellow box                     
 
  salt, pepper
  
  Heat oil, add fideo and cook until lightly browned.  Add  onion and cook
  until tender.  Add garlic, tomato sauce and water  and season to taste with
  salt and pepper.  Bring to a boil.   Lower heat, cover and simmer for 10
  minutes.
  
  Thats  the  plain  version...we always  added  ground  beef  to ours....we
  would  fry  it on the  side...then  add  the  cook, drained beef when you
  add the garlic etc.
  
  Real good.!
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Fiesta Tart
 Categories: Desserts, Mexican
      Yield: 10 servings
 
    1/2    CORNMEAL PASTRY dough                    -cups)
      1    Egg white, lightly beaten         1/3 c  Sliced green onions
      2 c  Shredded Monterey Jack              2 md Zucchini (3/4 pound), thinly
           -cheese with jalapeno                    -sliced
           Pepper (8 ounces)                 1/2 lg Red or green bell pepper, in
      2 c  Shredded sharp Cheddar                   -thin strips
           -cheese (8 ounces)                1/3 c  Sliced pitted ripe olives
      2 lg Tomatoes (1 1/4 pounds)           1/4 c  Chopped fresh cilantro
           -cored, seeded,                          -(coriander)
           Cut into 3/4-inch cubes (3     
 
  Preheat oven to 400 F. On lightly floured surface roll dough to a 25-inch
  round. Transfer to a 12-inch tart pan with removable bottom. Trim edges;
  prick bottom with tines of fork.  Lane pastry shell with pastry weights,
  dried beans, or raw rice. Bake 15 minutes. Remove foil with weights. Bake 5
  to 6 minutes longer or just until pastry starts to turn golden. Brush with
  egg white and bake 1 minute longer. Cool completely on wire rack. In large
  bowl, toss together cheeses.  Sprinkle half the cheese mixture over bottom
  of cooled tart shell.  Top with a layer of tomatoes, then half the onions,
  the zucchini, pepper, olives, remaining onions then remaining cheese. Bake
  20 minutes or until heated through.  Cool 15 minutes on wire rack before
  removing outer ring.  Serve warm.
  
  Makes 10 servings.
  
  [ 1001 HOME IDEAS MAGAZINE; June 1990 ]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Fudge
 Categories: Cheese/eggs, Mexican
      Yield: 4 servings
 
      8 oz Monterrey Jack Cheese               1 cn Evaporated Milk
      8 oz Cheddar Cheese                      4 ea Eggs
      1 cn Chopped Green Chili's*         
 
  Servings: 4
  
  Spread Monterrey Jack Cheese on the bottom of a greased glass casserole
  Spread Green Chili over Monterrey Jack Cheese. Then spread Cheddar over the
  chili's. Beat eggs with the milk and pour over the cheese and chili. Bake
  at 350 F for 45 minutes. Cut into 2" squares and serve warm. * Fresh
  Poblano are great! I have used 2% milk rather that evaporated and I liked
  it, not near as rich.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Garlic Soup
 Categories: Soups/stews, Mexican, Garlic
      Yield: 6 servings
 
     10    Cloves garlic                            Salt & pepper
    1/2 ts Flour                               4    Eggs
      2 tb Butter                              2 tb Crumbled Asadero cheese
      1 qt Beef or chicken stock               1 tb Chopped parsley
 
  Mash garlic as fine as possible, add flour and saute in butter. (A clay pot
  is preferred for this.)  Add soup stock and boil 15 minutes. Strain and
  return to fire. Add seasonings. With soup at boil, slip eggs in gently so
  the yolk doesn't break. When eggs are poached, serve in bowls with one egg
  per bowl and parsley and cheese on top.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Hash
 Categories: Ground beef, Mexican, Casseroles, Beef
      Yield: 6 servings
 
      1 lb Ground beef                         3 tb Chili powder
      1    Chopped onion                       1 tb Worcestershire sauce
      8 oz Can of tomato sauce                 1 tb Brown sugar
     16 oz Package of hash browns          1 1/2 c  Shredded cheese
      3    Tomatoes                       
 
  Brown ground beef and onion until onion is tender.  Stir in tomato sauce,
  chili powder, worcestershire sauce and brown sugar, simmer until thick.
  
  Meanwhile, prepare hash browns.  Place in pie pan or 9x9x2 pan.  Top with
  meat mixture, then slice tomatoes and top with cheese.  Broil long enough
  to melt cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Lasagna
 Categories: Ground beef, Mexican, Beef, Pasta
      Yield: 6 servings
 
  1 1/2 lb Ground chuck                        1 c  Sour cream
      1 ts Salt                               24 oz Tomato sauce
      1 c  Cottage cheese                    1/2 lb Cheddar cheese, grated
     10 oz Tortilla chips, crushed             4 oz Slice black olives
      1 sm Onion, chopped                    1/4 ts Garlic powder
      4 oz Green chiles                   
 
  Servings:  6
  
  Preheat oven to 350 deg.  Combine sour cream, cottage cheese, garlic powder
  and green chiles and set aside. Brown Meat and onions. Add tomato sauce,
  olives and salt.  Layer in greased cassarole -- tortilla chips, matm sour
  cream mixture and cheese.  Bake 20 -30 min. until hot and bubbly.
  
  From Bumgarner Family Recipes Submitted by Mary Bumgarner Jacoby
  
  posted on COOKING echo by Bud Cloyd
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Limeade
 Categories: Beverages, Mexican
      Yield: 5 servings
 
      1 c  Lime juice, fresh-squeezed               - 1/2 gal total
           Water, enough to make         

--------------------------------SIMPLE SYRUP--------------------------------
      2 c  Sugar, white                        1 c  Water
 
  Simple syrup:  Combine the sugar and water in a saucepan, and heat until it
  barely begins to boil.  Remove from heat and cool.
  
  Combine one cup of syrup and one cup of lime juice in a pitcher.  Add
  enough water to make up a half gallon.  Serve over ice.
  
  Sam Waring
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Meat Loaf Roll
 Categories: Mexican, Ground beef, Beef
      Yield: 6 servings
 
  1 1/2 lb Of ground beef                      1 ts Pepper
    1/4 c  Old fashioned or quick oats,        8 oz Package of Philadelpha cream
           -uncooked                                -cheese, softened
      2    Eggs, beaten                        4 oz Can chopped green chilis,
      1    Tablesppon worcestershire                -drained
           -sauce                            3/4 c  Of salsa
 
  From: Marleen Madar, COOKING echo?
  
  `Mexican Meatloaf Roll
  
  ~
  
  Combine meat, oats, eggs, worcestershire sauce and pepper; mix well.  On
  wax paper, press meat mixture into 20 x 10 1/2-inch rectangle. Combine
  cream cheese and chilies; mix well. Spread cream cheese mixture over meat
  mixture to within 1 inch of outer edge. Roll, jelly roll fashion, starting
  at narrow end. Place in 12 x 8-inch baking dish. Bake at 350 F, 40 minutes.
  Top with salsa; continue baking at 10 minutes. Let stand 10 minutes before
  serving.
  
  Makes 6 to 8 servings
  
  From Marleen Madar to Edward Williams                13-Jan-9
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Meatloaf
 Categories: Ground beef, Mexican, Garlic, Beef, Veal
      Yield: 8 servings
 
      1 lb Lean ground beef                  1/4 c  Pickled sliced jalapenos,
      1 lb Ground veal                              -chopped
    3/4 c  Pitted black olives,                2 lg Garlic cloves, chopped
           -coarsely chopped                   1 ts Best quality chilli powder
    1/2 c  Yellow cornmeal                     1 ts Dried oregano
      2 lg Eggs, lightly beaten                1 ts Salt
      1 md Onion, chopped                 
 
  Seasoned with cornmeal, chiles, and olives, this is a spicy,Southwestern
  rendition of meatloaf. Hot pepper jelly makes a delicious accompaniment, or
  brush on the jelly while it's baking to glaze the meatloaf.
  
  Preheat oven to 350F.  Combine all ingredients in large bowl (hands work
  best for mixing) Gently pack mixture into greased 9x5x3 inch loaf pan. Bake
  for 1 1/4 hours or just until cooked through. Serves 8.
  
  Origin: Cookbook Digest, May/June 1993. Shared by: Sharon Stevens
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Omelet
 Categories: Mexican, Cheese/eggs
      Yield: 1 servings
 
      1 x  Casera Sauce; *                     1 ds Pepper
      2 ea Eggs; Large                         1 tb Butter Or Margarine
      2 tb Half & Half                         2 tb Green Chiles; Chopped
    1/2 ts Oregano Leaves; Dried               1 x  Dairy Sour Cream
    1/4 ts Salt                           
 
  *    See Sowest 2 For the Recipe. Prepare the Casera Sauce; set aside. Mix
  the eggs, half-and-half, oregano, salt and pepper with a fork just until
  the whites and yolks are blended. Heat the margarine in an 8-inch skillet
  or omelet pan over medium-high heat. As the margarine melts, tilt the
  skillet to coat the bottom completely. When the margarine just begins to
  brown, the skillet is hot enough to use. Quickly pour the egg mixture into
  the skillet. Slide the skillet back and forth rapidly over the heat, and at
  the same time, stir quickly with a fork to spread the eggs continuously
  over the bottom of the skillet as they thicken. Let stand over the heat a
  few seconds to lightly brown the bottom of the omelet. (DO NOT overcook;
  the omelet will continue to cook after it is folded. Tilt the skillet; fun
  the fork under the edge of the omelet to loosen from the bottom of the
  skillet. Sprinkle with the cheese and chiles. Fold the portion of the
  omelet nearest you to the center. (allow for a portion of the omelet to
  slid up the side of the skillet.) Turn omelet out on a warm plate, flipping
  the fold portion of the omelet over so the far side is on the bottom. Tuck
  the sides of the omelet under if necessary. Top with the Casera Sauce and
  sour cream; sprinkle with fresh, chopped cilantro, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Omelet with Chicken
 Categories: Mexican, Cheese/eggs, Poultry
      Yield: 4 servings
 
    1/2 c  Water                               8 ea Eggs; Large
    1/2 c  Tomato; Peeled & Seeded,1 Md      1/4 c  Water
      1 tb Vegetable Oil                     1/2 ts Salt
      2 ts Chili Powder                      1/8 ts Pepper
      1 ts Instant Chicken Bouillon            4 tb Margarine Or Butter
      1 c  Cooked Chicken Or Turkey; *    
 
  * The chicken or turkey should be chopped into small chunks. In a blender
  container, combine the 1/4 cup of water, tomato, oil, chili powder, and
  chicken bouillon granules.  Blend until very smooth.  Transfer to a small
  saucepan.  Cook, stirring constantly, until thick, about 7 minutes. Stir in
  the chicken or turkey.  Season with a little salt and pepper. Keep warm.
  With a fork, beat the eggs with the second 1/4 cup of water, the salt and
  pepper, until well blended but not frothy.  In an 8-inch omelet pan heat 1
  Tbls of the butter until it sizzles and browns slightly. Tilt the pan to
  coat the bottom and sides.  Pour about 1/2 cup of the egg mixture, leaving
  the heat on medium-high.  As the egg sets, lift the edges to allow the
  uncooked portion on top to run under the cooked portion. Continue until all
  of the egg is cooked.  Spoon about 1/4 cup of the chicken mixture down the
  center of the omelet.  Fold the sides of the omelet up over the chicken
  mixture.  Tilt the omelet pan to roll the omelet over and out onto a hot
  plate.  Repeat with the remaining butter, egg mixture and chicken filling,
  three more times and serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Pot Roast
 Categories: Mexican, Beef
      Yield: 12 servings
 
      6 lb Beef Roast; *                     1/2 c  Mushrooms; Sliced
      8 ea Cloves Garlic                       2 tb Fresh Cilantro; Snipped
      4 ea Slices Bacon, Cut In Half           1 ts Nutmeg; Ground
      2 ts Salt                                1 ts Thyme; Ground
    1/2 ts Pepper                              2 ea Jalapeno Chiles; **
    1/2 c  Mustard; Prepared                   2 ea Bay Leaves
    1/4 c  Vegetable Oil                     1/2 c  Onion; Chopped, 1 Medium
    1/2 c  Carrot; Chopped                    12 oz Beer; 1 Btl Or Can, Any Kind
    1/2 c  Celery; Chopped                
 
  *    Beef roast should be a arm, blade, or cross-rib roast. ** Jalapeno
  chiles should be seeded and finely chopped. Make a 1 1/2-inch deep cut
  across the beef roast.  Wrap each clove of garlic in 1 piece of bacon and
  insert in the cut.  Sprinkle beef with salt and pepper and spread the
  prepared mustard on.  Cover and refrigerate at least 4 hours. Cook beef in
  oil in a 4-quart Dutch oven over medium heat until brown. Stir in remaining
  ingredients.  Heat to boiling and then reduce the heat. Cover and simmer
  until beef is tender, about 2 1/2 hours. Remove beef to warm plater. Remove
  bay leaves from the broth. Skim fat from the broth. Place 2 cups of the
  broth and vegetables in a blender container; cover and process on medium
  speed until smooth.  Serve with the beef.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Quiche
 Categories: Pork/ham, Mexican
      Yield: 4 servings
 
      4 oz Chopped green chilies               1 c  Shredded swiss cheese
      2 c  Light cream                              Cayenne pepper
      6 sl Cooked crumbled bacon               5    Eggs
    1/4 ts Salt                                4    Tostaco shells
 
  Put cheese into shells.  Mix bacon with drained chilies and put into
  shells.  Beat eggs, cream and salt.  Pour into shells. Sprinkle cayenne
  over top.  Bake at 350 degrees for 25 to 30 minutes. Cool 5 minutes. Makes
  4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Rarebit
 Categories: Cheese/eggs, Mexican
      Yield: 6 servings
 
      3 tb Chopped green pepper              1/4 ts Salt
      1 tb Butter                              1 lb Sharp Cheddar or Monterey
    1/2 c  Canned tomatos, drained and              -Jack cheese, or a
           -chopped                                 -combination of both
      1    (8 oz.) can whole kernel          1/4 c  Bread crumbs
           -corn                               1    Egg, lightly beaten
      2 tb Diced canned green chilies     
 
  Mexican Rarebit
  
  Sliced pimento Minced parsley
  
  In the top of a double boiler, saute green pepper in butter till tender.
  Place over hot water and add tomatos, corn, chilies, salt and cheese.  Stir
  till well-blended and cheese is melted. Blend in crumbs and egg.  Cook and
  stir till mixture is thickened. Put ina chafing dish, garnish with sliced
  pimento and minced parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Rabbit
 Categories: Meats, Mexican
      Yield: 6 servings
 
      1    Rabbit, disjointed                  1    Bay leaf
      2 c  Corn                                     Salt and pepper to taste
      1 ts Parsley                             2    Peppercorns
     10 oz Can tomatoes                        2 c  Yellow cornmeal
      1 ts Rosemary                            1    Garlic clove, minced
      1 c  Minced black olives                 1    Egg yolk
      1 ts Thyme                             1/2 c  Minced shallots
      2 ts Chili powder                   
 
  Place the rabbit, parsley, rosemary, thyme, bay leaf, and peppercorns in a
  large saucepan and add enough water to cover. Bring to a boil and simmer
  for 30 minutes or until rabbit is tender. Drain rabbit and reserve 1 cup
  liquid. Remove rabbit from bones. Saute the garlic and shallots in small
  amount of fat in a skillet until tender, then add the rabbit, corn,
  tomatoes, olives, chili powder, salt, and pepper. Simmer for 20 minutes.
  
  Combine the cornmeal and egg yolk. Strain the reserved liquid, add to
  cornmeal mixture and mix well. Stir into the rabbit mixture and spoon into
  a greased casserole. Bake at 325 degrees for 40 minutes or until set. 6
  servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Refried Beans
 Categories: Vegetables, Mexican, Vegetarian, Microwave, Beans
      Yield: 2 servings
 
      1 tb Olive oil                           1 cn Pinto beans (15-1/2 oz can)
      2    Cloves garlic, minced             1/8 ts Freshly ground black pepper
 
     Place olive oil and garlic in 9-inch microwave-proof pie plate.
  Microwave on HIGH (100% power) 45 seconds.
     Drain pinto beans, reserving 1/3 cup of juices.  Add beans and reserved
  juiced to garlic mixture in microwave-proof pie plate.  Mash beans with
  potato masher until all are broken up.  Stir in pepper.  Cover with wax
  paper and microwave on HIGH 3 minutes.  Stir well and smooth out top to
  make even.  Makes 2 cups.
  
  Printed in the November 27, 1992, issue of the Los Angeles Times. Posted by
  Alan Burgstahler
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Rice Tart
 Categories: Mexican, Rice/grains
      Yield: 6 servings
 
-----------------------------------CRUST-----------------------------------
  1 1/4 c  Rice,long-grain                     2 tb Olives,black,ripe,sliced
      2    Egg whites                          2 tb Green onion,sliced

----------------------------------FILLING----------------------------------
    1/3 c  Monterey Jack,shredded              2 tb Green onion,sliced
      1 c  Chicken breast,shredded             2 tb Black olives,sliced,ripe
      2 tb Green chilies,chopped         

-----------------------------OPTIONAL TOPPINGS-----------------------------
           Dairy sour cream                         Black olives,sliced
           Green chilies,chopped                    Picante sauce
 
  1. Prepare Crust: Cook rice following package directions, salt optional.
  Drain to remove any excess liquid. Cool slightly, Lightly beat egg whites
  in small bowl; stir in olives and green onion. Stir egg-white mixture into
  rice. Coat inside of 10" tart pan with removable bottom with nonstick
  vegetable-oil cooking spray. Spoon the rice into the pan to cover the
  bottom evenly and make a high rim.
  2. Prepare the Filling: Scatter half the cheese over the crust. Combine the
  chicken, chilies, green onion, olives and picante sauce in a medium-size
  bowl. Spread in the crust.
  3. Bake in preheated moderate oven (350'F) for 20 minutes. Scatter the
  remaining cheese over top. Bake for another 10-15 minutes or until the
  cheese is melted. Let stand for 10 minutes. Remove the pan sides; place the
  tart on a serving plate. Garnish with dairy sour cream, chopped green
  chilies and black olives, if you wish, and serve with additional picante
  sauce.
  (Shirley DeSantis, East Windsor NJ)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Salsa Dip
 Categories: Appetizers, Mexican, Condiment, Salsa
      Yield: 6 servings
 
      1 cn Chopped olives                      2    Chopped medium tomatoes
      1 cn Chopped Ortega green chilis         3 tb Olive oil
      4    To 6 chopped green onions           1 tb Brown vinegar
 
  From: Marcy Moreno Posted by: Donna Ransdell
  
  lots of salt
  
  Mix together and serve with tortilla chips. It is usually better if made
  just an hour or so before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Salsa Fria
 Categories: Mexican, Condiment, Salsa
      Yield: 6 servings
 
      2 lb Peeled ripe tomatoes,                    -taste
           -chopped                                 Coriander to taste
      3 tb Olive oil                           4    Or 5 canned green chilis,
      3 tb Wine vinegar                             -chopped
      1 c  Chopped sweet onions                1 cn Mexican tomatillas, chopped,
           Salt to taste                            -or
           Freshly ground pepper to            3 sm Green tomatoes, chopped
 
  (With steaks, hamburgers, and other broiled meats and fish.) This,
  sometimes simply called "Salsa", is as its name implies, cold sauce. It is
  very popular in the West and Southwest.
  
  Combine all ingredients and serve very cold. The coriander, sometimes known
  as "cilantro", or Chinese parsley, should be fresh; if not available,
  substitute oregano.
  
  Source: The Complete Book of Outdoor Cookery by James A. Beard and Helen
  Evans Brown Posted: Charles Walstrom 8/92 **
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Sombrero Pie
 Categories: Pies, Mexican, Beef
      Yield: 10 servings
 
  1 1/3 c  Flour                             1/2 c  Shortening
    1/4 c  Yellow corn meal                  1/4 c  Cold water (8tbsp)
    1/2 ts Salt                           
 
  Mix into a dough.  Roll into pie plate and chill for 1 hour.
  
  1 lb lean ground beef 1 jar (4oz) pimento, chopped, drained, and blotted
  dry 1 can (4oz) chopped green chilies, drained and blotted dry 3 tbsp onion
  flakes 2 tsp beef soup mix (ie oxo, bovril, boullion powder)(1 packet) 1-2
  tbsp chili powder 1/2 tsp basil 1/4 tsp pepper 1/8 1/4 tsp cayenne 1/8 tsp
  garlic powder 1 can (16oz) whole tomatoes, cut up
  
  Brown meat and add the rest of the ingredients.  Allow to simmer 15-20
  minutes for spices to mingle.
  
  1 1/2 cup cheddar cheese, grated 3 eggs, slightly beaten 1 1/2 cups half
  and half 1/2 tsp salt Shredded lettuce, chopped tomato (garnish)
  
  In chilled pie shell, place a layer of cheese, then the beef mixture.
  Combine the eggs, salt, and half and half. Pour over the beef mixture.
  Sprinkle with a little grated cheddar cheese and then bake at 350 F for 45
  minutes.  Let stand 10 minutes. Garnish with shredded lettuce and tomato.
  Makes 10 servings.
  
  Origin:  Watkins Pie Plate, 1983. Shared by: Sharon Stevens
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Spaghetti Pie
 Categories: Ground beef, Mexican, Beef, Pasta
      Yield: 6 servings
 
     12 oz Cooked spaghetti (or pasta)         1 lb Ground beef
    1/4 c  Chopped olives                    1/2 c  Shredded Monterey, Jack or
      2 tb Green chili peppers                      -Cheddar cheese
      4 tb Butter                            1/2 c  Chopped onion
      1 ts Chili flakes                       19 oz Can red kidney beans
    1/4 c  Freshly grated parmesan             6 oz Crushed tortilla chips
    1/4 ts Sugar                              19 oz Can tomatoes
      4    Beaten eggs                         6 oz Can tomato paste
    1/2 ts Cumin                          
 
  Cook  and  drain  pasta,  and let cool  slightly.  Stir  in butter,
  parmesan cheese and eggs. Spread into the bottom  of a large greased baking
  dish.
  
  Brown   onion  and  ground  beef.  Stir  in  kidney  beans, undrained
  tomatoes  and  tomato paste.  Add  Chopped  green chilis, chili flakes,
  sugar and cumin. Let simmer at  least 30 mins. or longer. (You can add some
  Tabasco Sauce for some extra "kick" at the end.)
  
  Pour  meat mixture over pasta in baking dish. Top with  the shredded
  cheese, olives and tortilla chips. Bake in  a  350 degree oven for 30-40
  mins.or until brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Spanish Rice
 Categories: Mexican, Vegetables, Rice/grains, Spanish
      Yield: 6 servings
 
      3 tb Shortening                          1 md Clove garlic, minced
  1 1/2 c  Rice                                1 ts Black pepper
    1/2 c  Onion, sliced                       2 ts Salt
    1/2 c  Bell pepper,sliced                  3 c  Water
     14 oz Can whole tomatoes             
 
  Melt shortening in large skillet. Add rice and brown. When rice is a golden
  brown, reduce heat and add onion, bell pepper, tomatoes, garlic and pepper.
  Mix well and add 1 1/2 cups warm water or enough to just cover the rice.
  Add salt. Cover and let simmer until almost dry. Add remaining water, cold,
  a little at a time, cooking over low heat until fluffy. Note: You may
  substitue peeled seeded green chili for the bell pepper.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Spinach
 Categories: Mexican, Vegetables
      Yield: 6 servings
 
      2 tb Butter or margarine                 2 tb Prepared horseradish
      2 pk Spinach, chopped, frozen          1/8 ts Pepper
      1 ts Salt                                1 ea Egg, hard-cooked, sliced
    1/4 c  Light cream                    
 
  Melt butter or margarine in a saucepan; add spinach and salt. Cover. Place
  on a high heat until steaming; turn to a lower heat and cook until just
  tender. Drain. Add light cream, horseradish and pepper; heat. Garnish with
  sliced hard cooked egg. Serves 6.
  
  From: Florence P. Hanford's Television Kitchen Meals, 1964.
  
  Shared by: June Hoffman, 9/93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Stuffed Mushrooms
 Categories: Mexican, Appetizers
      Yield: 6 servings
 
     12 lg Mushrooms,2 1/2" diameter           1 cn Diced green chilies
    1/3 c  Thinly sliced green onions        1/4 lb Jalapeno jack cheese,
      1    Garlic clove,minced/pressed              -shredded
    3/4 ts Ground cumin                        2 c  Unseasoned stuffing mix
    3/4 ts Chili powder                        2 ts Salad oil
      1 cn Tomato sauce                   
 
  Twist mushroom stems free, trim off dried ends, and finely chop stems.
  
  In a 10-12" frying pan over medium heat, combine stems, onions, garlic,
  cumin, chili powder, and 1/4 cup water. Stir often until vegetables begin
  to brown. Add 2 tablespoons water, scrape browned bits free, and repeat
  step. Add tomato sauce, chilies, and 1/2 the cheese. Remove from heat and
  gently stir in the stuffing.
  
  Rub mushrooms with oil. Set cup side up in a 9x13" pan. Mound all the
  filling into caps. Sprinkle with remaining cheese. Bake in a 400'F. oven
  until cheese is lightly browned, 15-20 minutes.
  
  Per serving: 199 calories; 9.6 grams protein; 8.7 grams fat; (3.6 grams
  saturated fat); 23 grams carbohydrates; 731 milligrams sodium; 20
  milligrams cholesterol.
  
  ~Kathy Addison, Albuquerque, New Mexico.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Stuffed Chicken
 Categories: Mexican, Poultry
      Yield: 2 servings
 
      2    Chicken breasts, skinned and      1/2 ts Chili powder
           -boned                              1    Egg, beaten
      1 tb Dried bread crumbs                  1 oz Moneterey Jack cheese, cut
      1 tb Grated Parmesan cheese                   -into two slices, 3 x 1 in.
      2 tb Mild green chilis, chopped     
 
  MEXICAN STUFFED CHICKEN
  
  Preheat oven to 375.  With kitchen hammer, pound out breasts to 1/
  
  4 in thick.  On each one, place a Tbsp. of chilis and silce of Jack cheese.
  Roll up an place seam side down in baking dish.  Brush with beaten egg. Mix
  together bread crumbs, Parmesan cheese and chili powder and sprinkle over
  the chicken rolls, patting into place to form a crust. Bake for about 20
  min- cheese inside will be melted and the crust nicely browned. Serves 2.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Tortillas
 Categories: Mexican, Breads
      Yield: 4 servings
 
    225 g  Polenta (Maize Meal)               25 g  Lard or margarine
      1 ts Salt                              300 ml Warm water
    225 g  Plain white flour              
 
  Mix the maize meal, salt and white flour in a large bowl, add the lard or
  margarine and rub in until the mixture resembles breadcrumbs. Add the water
  and mix to a dough. Turn the dough out onto a lightly floured surface and
  knead for a short time until smooth. Shape the dough into 4 equal balls,
  roughly the size of a tennis ball, and let them rest for about an hour
  covered with a damp tea towel. Roll each ball out thinly on the floured
  surface to a circle about 25cm (10 inch) in diameter.
  
  Heat an ungreased griddle or large frying pan and fry the maize meal
  pancakes over a fairly high heat, turning them over so they are lightly
  brown on each side.
  
  Variations.
  
  The tortilla is a multi-purpose bread and can be served as it is, a thin,
  flat cornbread to accompany food. It can also be used as a platter or scoop
  for thick meat or bean mixtures. It can be fried on one side only and
  rolled round a chilli-and-bean stuffing to become a Taco, or stuffed,
  sometimes fried and coated in sauce when it is known as an Enchillada.
  Finally, it can be sprinkled with sweet mixtures and served as a pudding.
  
  Original source unknown.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican: Old El Paso Enchiladas Suiza
 Categories: Mexican, Cheese/eggs, Poultry, Breads
      Yield: 1 servings
 
      3 c  Cooked shredded chicken             1 cn (5.33 fl oz) PET Evaporated
      1 c  (4-oz)  OLD EL PASO Chopped              Milk
           Green Chilies                      12    OLD EL PASO Corn Tortillas
      1 ts Salt                                2 c  Shredded Monterey Jack
      1 c  (10-oz) OLD EL PASO Green                Cheese
           Enchilada Sauce                
 
  Mix together chicken, chilies and salt.  Combine enchilada sauce and
  evaporated milk.  Fry tortillas in hot oil for a few seconds on each side
  until limp.  Dip each tortilla in enchilada sauce mixture; fill with 1/4
  cup chicken mixture; roll up and place seam side down in 13X9-inch baking
  dish.  Pour remaining sauce over.  Sprinkle with cheese.  Bake in preheated
  425-degree F oven for 15 minute, until bubbly.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Microwave Black Bean Burritos
 Categories: Microwave, Mexican, Beans
      Yield: 2 servings
 
      2 ts Vegetable oil                            Freshly ground pepper to
      1 sm Onion, finely diced                      -taste
      1 sm Jalapeno pepper, seeded,          1/2    Avocado, pitted, peeled,
           -finely diced                            -diced
      1    Clove garlic, minced                1    Plum tomato, diced
    1/4 ts Ground cumin                        1    Scallion, minced
    1/4 ts Dried oregano                       1 tb Minced fresh coriander
    1/4 ts Chili powder                             -(cilantro)
      1 pn Ground coriander seeds              2 ts Fresh lime juice
     16 oz Black beans, rinsed, drained        1 pn Grated lime zest
      3 tb Water                               4    Flour tortillas, warmed
           Salt                           
 
  Info:  posted by Perry Lowell, April 1993 from Good Food magazine, October
  1988
  
  This recipe gets 30% or less of its calories from fat. This is not a low
  sodium recipe, however eliminating added salt can reduce sodium content.
  
  Makes 2 servings.
  
  Garnishes:  shredded romaine lettuce, sliced red onion, grated Monterey
  Jack cheese, and sour cream.
  
  1.  Stir oil, onion, jalapeny, and garlic together in 9-inch glass pie
  plate.  Cover with plastic wrap, leaving one corner open for vent.
  Microcook on HICH power 1 minute.  Stir in cumin, oregano, chili powder,
  and ground coriander;  microcook, covered and vented, 1 minute. Stir in
  beans and water;  microcook, covered and vented, 2 minutes. Transfer 1/2
  cup bean mixture to blender or food processor and puree. Stir back into
  remaining beans.  Season to taste with salt and pepper.
  
  2.  Combine avocado, tomato, scallion, fresh coriander, lime juice, and
  zest in small bowl.  Season salsa to taste with salt and pepper.
  
  3.  When ready to serve, microcook beans, covered and vented, until very
  hot, 1-3 minutes.  Serve beans with tortillas, salsa, and garnishes.
  
  Nutrition Information per Tablespoon:   573     calories 22 g protein 80 g
  carbohydrates 19 g fat (29% of calories) 548 mg sodium 0 mg cholesterol
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mixed Tostadas
 Categories: Mexican, Poultry
      Yield: 6 servings
 
  1 1/2 c  Refried Beans; *                  3/4 c  Montery Jack Cheese;Shredded
  1 1/2 c  Casera Sauce; **                    3 c  Lettuce; Shredded
      1 x  Vegetable Oil                       1 ea Avocado; Cut Into 12 Slices
      6 ea Corn Tortillas; ***                 1 x  Dairy Sour Cream
      2 c  Chicken; Cooked, Cut Up        
 
  *    See Burrito Recipe. ** See Sowest2. *** Tortillas should be 6 to 7
  inches in diameter. Prepare Refried Beans and Casera Sauce; heat separately
  until hot.  Heat 1/8-inch of oil in skillet over medium heat just until
  hot.  Cook tortillas, one at a time in the hot oil, until crisp, about 1
  minute; drain. Spread each tortilla with 1/4 cup of beans, top with 2 T of
  the sauce, 1/3 cup of the chicken and 2 more T of the sauce. Sprinkle each
  with 2 T of the cheese.  Set oven control to broil.  Place tortillas on
  rack in broiler pan.  Broil with tops 2 to 3 inches from the heat until
  cheese is melted, about 3 minutes.  Top each tortilla with 1/2 cup of
  lettuce, 2 slices of avocado and sour cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mock Guacamole
 Categories: Appetizers, Mexican, Spices/etc.
      Yield: 1 servings
 
  1 1/2 lb Asparagus                                Salt And Pepper To Taste
    1/2 c  Picante Sauce                       2 ts Lemon Juice
           Cornstarch Or Arrowroot           1/4 c  Finely Chopped Green Onion
           Garlic Salt To Taste           
 
  Place washed asparagus in steamer and cook until overdone.  Combine
  asparagus and picante sauce in a blender bowl and puree.  Add cornstarch or
  arrowroot dissolved in water to thicken.  Place mixture in microwave and
  cook on medium power until thickened, stirring every minute.  Add garlic
  salt, salt and pepper to taste, lemon juice and chopped green onion. Chill
  in refrigerator until ready to serve.  Serve with crackers, chips or corn
  chips.  Typed by Syd Bigger.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Modern Version of Hardtack
 Categories: Appetizers, Mexican
      Yield: 6 servings
 
      2 c  White Flour                              Sesame Seeds (optional)
    1/2 c  Wheat Germ                               Seasoned Salt (optional)
      1 tb Sugar                                    Caraway Seeds (optional)
      2 c  Masa Harina                              Onion Flakes (optional)
    1/2 c  Quick-cooking Oats              1 3/4 c  Water
      1 tb Salt                           
 
  Mix all dry ingredients thoroughly.  Add water.  Mix with hands until well-
  moistened but not sticky.  Divide into 4 parts, roll out each quarter until
  1/4 inch thick, place on cookie sheet (each part should cover half a cookie
  sheet).  Bake at 350 for 30 minutes.  Score with a knife before baking, if
  desired.  Break into pieces as needed.  Keeps indefinitely in air-tight,
  moisture-proof containers.  Zip-lock bags are good for carrying hard-tack
  in a backpack.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mole Castellano
 Categories: Poultry, Mexican
      Yield: 6 servings
 
      6    Ancho chiles                        2 tb Sesame seeds
      4 lb To 5 lb turkey, ready to            1    Clove garlic, chopped
           -cook, cut into serving             1 sm Tomato, peeled, seeded, and
           -pieces                                  -chopped
      2 c  Chicken stock                     1/2 ts Ground coriander seed
           Salt                                2 tb Lard or olive oil
           Freshly ground pepper             1/2 ts Sugar
    1/4 c  Almonds                                  Bouquet garni:
    1/4 c  Pine nuts                           2    Sprigs of parsley
    1/4 c  Filberts                          1/2    Bay leaf
    1/4 c  Walnuts                           1/8 ts Thyme
 
  Prepare the chiles as described above in the recipe for Mole Poblano
  Picante. Place the turkey pieces in a flameproof casserole with a cover;
  add the stock and bouquet garni. Season to taste with salt and pepper, and
  cook for 1 hour, or until almost tender. Remove from heat, and cool the
  turkey in the stock. Place all the nuts, the sesame seeds, garlic, tomato,
  coriander seed, and prepared chiles in the electric blender, and reduce to
  a coarse puree. Heat the lard in a skillet, and cook the puree for 5
  minutes, stirring constantly. Remove the turkey from the casserole, and
  strain the stock. Add the stock and sugar to the puree. Taste for
  seasoning. Rinse out the casserole; return the turkey and cover with the
  sauce. Cook over a very low heat until the meat is tender when pierced with
  a fork (about 15 minutes), and the sauce has the consistency of heavy
  cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mole Negro Oaxaqueno
 Categories: Mexican, Poultry
      Yield: 10 servings
 
      2 lg Chickens (about 3 1/2 lbs           3    Whole allspice
           -each), cut into                    6    Fresh thyme sprigs, leaves
           Serving pieces, or 1 7-pound             -only, or 1/4 tsp dried
           -turkey                             2 tb Oaxacan or 1 Tbsp Mexican
      2 sm Heads of garlic, scored                  -oregano
           -around the middle                3/4 c  Melted lard or safflower oil
      2 sm White onions, roughly sliced      1/4 c  Sesame seed
      6    Fresh mint sprigs                 1/4 c  Shelled peanuts
           Sea salt to taste                  10    Unskinned almonds
           The sauce:                        1/4 c  Raisins
    1/4 lb Chilhuacles negros or               1 sm Onion, thickly sliced
           -guajillos                          1    Ripe plantain, skinned and
      2 oz Chilies pasillas (Mexican,               -cut into thick slices
           -not Oaxacan)                       2    Crisp-fried corn tortillas
      2 oz Chilies mulatos                     3    Thick slices dried French
    1/2 lb (about 1 large) tomatoes,                -bread or semisweet roll
           -broiled                            2 oz Tablet Mexican drinking
      1 c  Water                                    -chocolate
      3    Whole cloves                             Sea salt to taste
 
  Oaxacan Black Mole Serves 10 to 12
  
  The Chicken:
  
  Put the chicken into a saucepan with the garlic, onions, and mint. Add
  water to cover and salt to taste.  Bring to a simmer, cover the pan, and
  continue simmering until the chicken is just tender - about 35 minutes.
  Strain, reserving the broth.
  
  Remove stems from the dried chilies, if any, slit them open, and remove
  seeds and veins, reserving the seeds.  Toast the chilies for about 50
  seconds on each side; if you're using guajillos, toast them longer, until
  they are almost charred - about 2 minutes. Rinse the chilies in cold water,
  cover with hot water, and leave to soak for about 30 minutes. Put the
  reserved chile seeds into an ungreased frying pan and toast over fairly
  high heat, shaking them around from time to time so that they brown evenly.
  Then raise the heat and char until black.  Cover with cold water and set
  aside to soak for about 5 minutes.  Strain and put into a blender jar.
  
  Add the broiled tomatoes, unpeeled, to the blender jar along with the
  water, cloves, allspice, thyme, marjoram, and oregano.
  
  Heat some of the lard in a small frying pan and fry the sesame seed until a
  deep golden color - a few seconds.  Strain, putting the fat back into the
  pan and the seeds into the blender jar, and blend as smooth as possible.
  
  Fry the rest of the ingredients, except the chilies and chocolate, one by
  one, strain, and put into the blender jar, blending after each addition and
  adding water or broth as necessary to release the blades.
  
  heat 1/4 cup of the lard in the heavy pan in which you are going to cook
  the mole, add the blended mixture, and fry over medium heat, stirring and
  scraping the bottom of the pan from time to time, for about 15 minutes.
  
  Meanwhile, put a few of the chilies and about 2 cups of the water in which
  they were soaking into the blender jar and blend until smooth. When you
  have blended all the chilies, add them to the fried ingredients together
  with the chocolate and cook for 5 minutes longer. Add about 4 cups of the
  chicken broth and continue cooking for 35 minutes. (Skim the fat that forms
  on the top if you are going to make tamales or mole. It is added to color
  and flavor the masa.)  Add more broth if necessary - the mole should just
  coat the back of a wooden spoon - along with the chicken and salt to taste;
  cook for 10 minutes longer.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mole Poblano Picante
 Categories: Poultry, Soups/stews, Mexican, Chocolate
      Yield: 6 servings
 
      8    Mulato chiles                     1/8 ts Cinnamon
      4    Ancho chiles                      1/2 ts Ground coriander seed
      4    Pasilla chiles                    1/4 ts Anise
      8 lb Turkey, in pieces                 1/2 c  Raisins
      4 tb Lard                                3    Tomatoes, seeded, chopped
      4 tb Sesame seeds                        4    Canned chipotle chiles
      1 lg Onion, chopped                      2 oz Unsweetened chocolate
      2    Cloves garlic, chopped                   Salt
      1    Tortilla, cut up                         Freshly ground pepper
      1 c  Blanched almonds                    1 ts Sugar
    1/8 ts Ground gloves                  
 
  Prepare the mulato, ancho, and pasilla chiles by washing in cold water;
  removing veins, stems, and seeds; and tearing them roughly into pieces.
  Place the pieces in a bowl and soak in hot water (about 1 cup to 6 chiles)
  for about an hour. Blend the chiles with the soaking water in a blender,
  but do not over blend. The texture should remain coarse.
  
  Place the turkey pieces in a flameproof casserole with a lid, and poach,
  covered, in salted water to barely cover for 1 hour. Drain, reserving the
  stock. Dry the turkey pieces thoroughly with paper towels. Heat the lard in
  a skillet, and brown the turkey pieces, a few at a time. Arrange the turkey
  pieces in the casserole and keep warm. Combine 2 tbs of the sesame seeds,
  the onion, garlic, tortilla, almonds, cloves, cinnamon, coriander seed,
  anise, raisins, tomatoes, prepared chiles, and chipotle chiles, and reduce,
  bit by bit, to a coarse puree in the electric blender.
  
  Heat the remaining lard in a skillet, adding, if necessary, a little more
  lard to bring it up to 3 TBS. Cook the puree, stirring constantly, for
  about 5 minutes. Add 2 cups of the turkey stock, chocolate, salt and pepper
  to taste, and the sugar, and cook, over very low heat, until the chocolate
  has melted. Pour the sauce over the turkey; cover; and cook over the lowest
  possible heat for 1 hour, stirring occasionally. The sauce should be rather
  thicker than the consistency of heavy cream. If it seems too thin, thin
  with turkey stock. Sprinkle with remaining sesame seeds just before
  serving.
  
  NOTE: Chipotle chile and its close relative morita chile have the most
  exotic flavor of any of the Mexican chiles. They are also exceedingly
  picante and can really lift your head off. If you do not care for hot food,
  experiment with the chipotle, for even in a small quantity its flavor will
  survive. Begin with a half chile, tasting and adding more to your mole with
  caution until you find the amount that suits your taste.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mole Poblano De Dos Chiles
 Categories: Poultry, Mexican, Pork/ham, Chocolate
      Yield: 6 servings
 
      6    Mulato chiles                     1/8 ts Ground cloves
      6    Pasilla chiles                    1/4 ts Cinnamon
      8 lb Turkey, in pieces                 1/2 ts Anise
      1 lb Pork loin, in 2" chunks             1 lb Tomatoes, seeded, chopped
      4 tb Lard                                1 oz Unsweetened chocolate
    1/2 c  Almonds                                  Salt
    1/2 c  Peanuts                                  Freshly ground pepper
      1    Tortilla, coarsely chopped          1 ts Sugar
      4 tb Sesame seeds                   
 
  Prepare the chiles as described above in the recipe for Mole Poblano
  Picante. Place the turkey and pork in a large kettle with enough salted
  water to cover. Bring to a boil, and cook, covered, for 1 hour. Drain,
  reserving the stock. Dry the turkey and pork pieces thoroughly with paper
  towels. Heat the lard in a large, heavy skillet. Brown the turkey and pork
  pieces, a few at a time; then transfer to a flameproof casserole. In the
  electric blender, blend the almonds, peanuts, tortilla, 2 tbs of the sesame
  seeds, cloves, cinnamon, anise, tomatoes, and the prepared chiles, and
  reduce to a coarse puree.
  
  Heat the lard remaining in the skillet, adding a little more if necessary,
  and cook the mixture for 5 minutes, stirring constantly. Add 2 cups of the
  reserved stock, the chocolate, salt and pepper to taste, and sugar. Stir
  until chocolate has melted. Pour the sauce over the turkey and pork in the
  casserole; cover; and cook over very low heat for about 1 hour, taking care
  not to let it burn. Sauce should be the consistency of heavy cream, so, if
  necessary, thin with more stock. Sprinkle with remaining sesame seeds just
  before serving.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mole
 Categories: Poultry, Chocolate, Mexican
      Yield: 4 servings
 
      1    Chicken, cut in parts             1/2 tb Of Mexican chocolate
      4 c  Of water                            1    Cube of chicken bouillon
      1    Jar of mole                              Salt to taste
    1/4 c  Of tomato sauce                
 
  In a Dutch oven put chicken and water, add extra water if 4 cups of water
  don't cover chicken. Boil in medium-high heat for 20 minutes, or until
  chicken is tender.
  
  In a small bowl put mole, tomato sauce, Mexican chocolate and chicken
  bouillon cube. Remove one cup of broth from the Dutch oven, and add it to
  the mole mixture. Mash the ingredients together with a potato masher, until
  it is creamy and has no lumps. Add salt to taste. Then pour mole sauce into
  the Dutch oven, and mix with boiled chicken. Cook another 20 minutes, then
  turn off heat and cover. Makes 4 to 5 servings.
  
  I hope you can get mole, but if you can't let me know. Cause my brother got
  address to companies that sell Mexican spices, sauces, and products. I'll
  get back to you with the empanadas recipe, when I corner my mom. Later.
  Susy
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mom's Beef Stew
 Categories: Beef, Mexican, Vegetables, Soups/stews
      Yield: 6 servings
 
      4 tb Oil                                 1    Clove Garlic, Minced
      3 tb Wine Vinegar                      1/2 ts Oregano
  1 1/2 lb Beef Stew Meat                    1/2 c  Tomato Sauce
      1 c  Red Wine                            4 md Potatoes Cubed
      1 md Onion Minced                        2    Carrots, Sliced
      1    Bay Leaf                                 Salt And Pepper To Taste
 
  Saute onion and garlic in oil. Add every thing except potatoes and carrots
  to large pot. Cover tightly and simmer 1 1/2 hours until meat is thoroughly
  tender. Half an hour before meat is ready add carrots and potatoes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mom's Spanish Rice
 Categories: Mexican, Rice/grains, Casseroles, Spanish
      Yield: 4 servings
 
      2 tb Salad oil                           2    8 oz cans tomato sauce
  1 1/3 c  Rice                                1    Beef bouillon cube
      2 tb Minced onion                        1 c  Hot water
      1 lb Ground beef/chuck/hamburger         1 ts Soy sauce
    1/2 ts Salt                                1 ts Salt
 
  From: Mom.
  
  In hot fat in skillet, cook rice with onion and beef till golden brown. Add
  salt and rest of ingredients; simmer, covered until rice is tender. Makes 4
  servings.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mom's Taco Casserole
 Categories: Casseroles, Mexican, Ground beef, Beef
      Yield: 6 servings
 
      1 lb Hamburger                       1 1/2 c  Water
      1    Envelope taco seasoning mix,        1 c  Grated cheese
           -like French's                     12 oz Bag baked tortilla chips
      1 cn Tomato sauce                   
 
  From: Mom, who adapted it from the back of a box.
  
  Saute meat in skillet. Add taco seasoning mix, tomato sauce, and water.
  Bring to a boil, reduce heat and simmer uncovered 15 minutes. Add tortilla
  chips, mix, being careful not to break chips. Pour into a 2 inch deep by
  8-inch round or square baking disk. Bake in 400 F oven for 10-15 minutes.
  Top with cheese, bake a little longer if desired.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mondongo Elegante - Elegant Tripe
 Categories: Pork/ham, Mexican
      Yield: 6 servings
 
      1 lb Tripe                               1    Sprig Parsley
      2    Pigs' Feet, Thoroughly Wash         2    Cloves Garlic
      1 qt Water                               8    Peppercorns
      1 lg Onion                                    Salt
      1    Bay Leaf                      

-----------------------------------SAUCE-----------------------------------
      2 tb Olive Oil                           1 c  White Table Wine
      8 oz Tomato Sauce                        1 tb Capers Or To Taste
    1/4 lb Chopped Uncooked Ham                3 oz Pimento Stuffed Olives
 
  Place tripe, pigs' feet, water, onion, bay leaf, parsley, garlic,
  peppercorns, and salt in kettle.  Cover and simmer until tender.  Cool.
  Remove meat from broth, strain and reserve 2 cups of broth.  Remove bones
  from pigs' feet.  Coarsely chop pigs' feet and tripe.  Set aside.  Wilt
  onion in oil, add tomato sauce, cook for 5 minutes.  Add broth, ham, tripe,
  pigs' feet, and wine.  Adjust seasoning, simmer a few minutes longer, then
  add capers and olives.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Morisqueta
 Categories: Mexican, Rice/grains
      Yield: 2 servings
 
           Jim Vorheis                              Touch of sea salt (optional)
      1 c  Unconverted long-grain rice              Plain Boiled Rice
      2 c  Cold water                     
 
  Put the rice into a bowl, cover with very hot water, and leave to soak
  about 8 minutes.  Drain, rinse well, and set aside.  Put 2 cups water in a
  heavy pot or earthenware bean pot, bring to a boil, sprinkle in the rice,
  and return to the boil.  Cover the pan, turn the heat to the lowest
  possible point, and cook until all the water has been absorbed by the rice,
  shaking the pot from time to time so that it does not stick. Test the rice
  after about 15 minutes; if soft but not mushy, turn off the heat and leave
  the rice sitting, still covered, for a further 5 minutes. Very carefully
  loosen the rice with a fork, fluffing it up. Cover again and leave to sit
  for another 15 minutes.  Add salt if desired.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Morisqueta Con Chorizo
 Categories: Mexican, Rice/grains, Pork/ham, Chorizo, Sausages
      Yield: 6 servings
 
           Jim Vorheis                              -unpeeled (about 1 cup
      2 tb Lard or safflower oil                    Firmly packed)
      6 oz 3 to 4 inch chorizo, skinned        3 c  Cooked rice
      3 tb Finely chopped white onion               Sea salt to taste
    1/2 lb Tomatoes, finely chopped,                Boiled Rice with Chorizo
 
  Heat the lard in a large frying pan, crumble the chorizo into it, and cook
  over low heat, stirring from time to time, until it is well heated through
  and beginning to fry.  Remove with slotted spoon and set aside. Remove all
  but 3 tablespoons of the fat or add fat to make that amount. Add the onion
  and fry for 1 minute or until transparent but not browned. Add the chopped
  tomatoes and cook, stirring from time to time, over fairly high heat until
  reduced - about 3 minutes.  Stir in the chorizo and rice, add salt to
  taste, and keep turning over carefully until the rice is well heated
  through and all the flavors are combined.  Serve as a dry soup - alone.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mouse River Chili Con Carne
 Categories: Ground beef, Chili, Beans, Mexican, Beef
      Yield: 1 servings
 
    1/4 c  Beef suet                           1 cl Garlic
      1 lb Ground round or chuck               1 tb Chili powder
    1/8 c  Olive oil                           1 ts Paprika
    1/2 c  Chopped onions                      1 tb Salt
      1 tb Oregano                             1 sm Red pepper crushed
      1 c  Hot water                                Fresh ground black pepper
 
  Put into Dutch oven the suet, ground meat, and olive oil.  cook until meat
  is brown.  To this add chopped onions, garlic, chili powder, paprika, salt
  and pepper, red pepper, oregano, and water, cooking about three minutes
  while stirring well.  Simmer until done.
  
  If you like "frijoles con chili con, carne," add a small can of pureed
  tomatoes to pot and dish up over cooked kidney beans.
  
  Only a peasant would mix beans into a chili pot.
  
  Source: OLD FASHIONED DUTCH OVEN COOK BOOK.  BY DON HOLM
  
  Note: tastes better over Pinto Beans.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Natcho Cheese Potato Slices
 Categories: Mexican, Vegetables, Cheese/eggs
      Yield: 6 servings
 
      4 md To 6 md potatoes, peeled,           1 ts Garlic powder
           -and sliced                         1 ts Parsley flakes
      1 lg Onion, chopped                      4 tb Taco seasoning
      1    Green pepper, chopped             1/4 ts Black pepper
      1 bn Green onions, chopped               2 c  Grated cheese (cheddar,
      1 c  Barbecue sauce                           -mozarella, or combination
      1 c  Water                                    -of)
 
  Peel and slice potatoes.  Line cookie sheet with tin foil.  Spray foil with
  non-stick spray (Pam)  In large bowl, combine potatoes, green onions, green
  peppers and white onions.  Pour onto foil lined pan.  In same bowl, mix
  barbecue sauce, water, and dry spices.  Pour over top of potatoes.  Bake in
  400 F oven for 45 minutes.  Turn and seperate to ensure even cooking. Bake
  an additional 10 minutes or so. (Baking time depends on how thick you slice
  the spuds) Sprinkle grated cheese on top of cooked potatoes, and continue
  cooking until cheese has melted and the edges become crispy. Let sit for
  about 4-5 minutes before serving to allow the cheese to set up a bit.
  
  Origin:  Adaptation from another recipe Shared by: Sharon Stevens
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Natilla Creme
 Categories: Mexican, Desserts
      Yield: 6 servings
 
      4    Eggs, separated                   3/4 c  Sugar
    1/4 c  Flour                             1/8 ts Salt
      1 qt Milk                                1    Nutmeg
 
  Servings:  6
  
  Make a paste of egg yolks, flour and 1 cup of the milk. In a medium
  saucepan, add the sugar and salt to the remaining milk and scald at medium
  temperature. Add the egg yolk mixture to the scalded milk and continue to
  cook at medium temperature until it reaches the consistency of soft
  custard. Remove from heat and cool to room temperature. Beat egg whites
  until stiff but not dry and fold into the custard. Chill before serving.
  Spoon custard into individual serving dishes. Sprinkle each with nutmeg
  before serving.  Or spoon custard over chilled guava slices. Served over
  guava is my personal favorite.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Navajo Fry Bread
 Categories: Breads, Mexican
      Yield: 1 servings
 
           Oil                                 1 ts Salt
      2 c  Flour; unsifted                   2/3 c  Water;warm (maybe more)
      4 ts Baking powder                            Cornmeal
 
     Put 2 to 3 inches oil in fryer and heat to 400 degrees.  Combine flour,
  baking powder, and salt.  Add 1/2 cup warm water and continue adding water
  to reach the consistancy of bread dough.  Tear off balls of dough. Roll out
  balls on a board lightly dusted with cornmeal to 1/4 inch thick. Punch a
  holl in the center of each piece.  Fry bread one at a time, turning as soon
  as it becomes golden.  Drain on absorbent paper and serve hot with honey or
  powderedsugar.  These are also good plain or with salsa on top.
   *****TEX-MEX COOKBOOK*****
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Navajo Tacos
 Categories: Mexican
      Yield: 8 servings
 
      4 x  New Mexican Chile;Dried red;        8    Indian Fry Bread
      1    Small Onion;chopped                      Cheddar Cheese;Grated;
      2 tb Vegetable Oil                            Lettuce;Shredded;
    3/4 lb Beef;ground                              Tomatoe;Chopped;
      3 c  Pinto Beans;cooked             
 
  Saute the onion in the oil until soft, then add the chiles and 3 cups
  water. Bring to a boil, reduce heat and simmer for 30 minutes. Place the
  mixture in a blender and puree until smooth.
  
  Saute the beef until browned and drain off excess fat. Add the chile sauce
  and beef to the beans and heat.
  
  To assemble: Place the bean mixture on the fry bread, top with the cheese,
  lettuce, and tomatoes, and serve.
  
  Yield: 8 Heat Scale:4
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Neiman Marcus Chili Blanco
 Categories: Mexican, Chili, Beans
      Yield: 8 servings
 
      1 lb Dried great northen beans       1 1/2 ts Dried oregano, crumbled
      2 lb Chicken breast                    1/4 ts Cayenne pepper
      1 tb Olive oil                           6 c  Chicken broth
      2    Medium onions, chopped              3 c  Montery Jack cheese, grated
      4    Garlic cloves, chopped                   Sour Cream
      2 cn Mild green chilies 4 oz                  Salsa
      2 ts Ground cumin                             Fresh cilantro, chopped
 
  Rinse and pick over beans; place in heavy large pot. Add enough cold water
  to cover by at least 3 inches; soak overnight.
  
  Place chicken in large heavy saucepan. If time permits add cut up onions,
  celery, carrots, salt and pepper for flavor. Add cold water to cover and
  bring to simmer. Cook until just tender, about 15 minutes. Drain and cool.
  Remove skin. Cut chicken into cubes.
  
  Drain beans. Heat oil in soame pot over medium heat. Add onions and saute
  until translucent, about 10 minutes. Stir in garlic,then chilies, cumin,
  oregano, cloves and cayenne and saute 2 minutes. Add beans and stock and
  bring to a boil. Reduce heat and simmer until beans are verry tender,
  stirring occasionaly, about 2 hours. Beans and chicken can be prepared 1
  day ahead. Cover and refrigerate.
  
  Bring chili bean mixture to simmer before continuing with recipe. Add
  chicken and 1 c. cheese to chili and stir until cheese melts. Season to
  tast with salt and pepper.
  
  Pour cheese into large tureen. Place remaining cheese, sour cream, salsa
  and cilanro in small bowls around the tureen so that gust can add whatever
  toppings they want to there chili. makes 8 servings.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: No Pain Salsa
 Categories: Sauces, Mexican, Salsa
      Yield: 6 servings
 
 14 1/2 oz Red Gold tomatoes                   1 lg Handful fresh cilantro OR
           L large onion                       2 tb Dry cilantro
      3    Or 4 bannana peppers (not         1/2    Clove of garlic
           -hot!)                              1 tb Lemon juice
 
  Put into blender and blast until its chopped up real good. This makes about
  a pound of salsa.  In fact it fits into an empty Sams Choice Salsa jar just
  fine.  She also sometimes puts green peppers into the recipe which doesn't
  make it hot either. This recipe satisfies my need for salsa, however, I
  like it hot sometimes myself.
  
  Randy Rigg
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: No-Fry Tortilla Chips
 Categories: Appetizers, Diabetic, Vegetarian, Mexican
      Yield: 6 servings
 
      1 pk Corn Tortillas (12 ounces)               -10-inch size
           --or-                                    Salt (optional)
      1 pk Flour Tortillas (14 ounces),   
 
  A delicious low-fat, low-sodium alternative to conventional corn chips.
  They go especially well with Guacamole and Spicy Salsa (see separate
  recipes).
  
  Immerse tortillas one at a time in water.  Let drain briefly, then lay
  flat.
  
  If desired, sprinkle tops lightly with salt.
  
  Cut each tortilla into 6 to 8 wedges.
  
  Cover a nonstick baking sheet with a single layer of tortilla wedges, salt
  side up.  Place close together but do not overlap.
  
  Bake in a 500 F oven for 4 minutes.  Turn with a spatula; then continue to
  bake until golden brown and crisp, an additional 3 minutes for corn
  tortillas and 1 minute for flour tortillas. (Store in an airtight bag until
  ready to serve.)
  
  Yield: 6 servings, 12 cups
  
  One Serving = 2 cups, or 12 to 16 chips
  
  Corn Tortilla Chips     Flour Tortilla Chips Calories: 113 157 Protein: 4 g
  5 g Fat: 2 g 5 g Carbohydrate: 22 g 26 g Fiber: 1.7 g 3.26 g Cholesterol: 0
  mg                      0 mg Sodium: 90 mg 46 mg Potassium: 88 mg 136 mg
  
  Exchange:               1-1/2 Starch/Bread        1-1/2 Starch/Bread 1 Fat
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Nopalitos Con Chili (Burbank Cactus Shoots W/chili Sauce)
 Categories: Mexican, Spices/etc., Sauces, Chili
      Yield: 6 servings
 
     12    Cactus Shoots                     1/2 ts Pepper
      2    Clvs Garlic (chopped)               2 tb Flour
    1/2 c  Onions (chopped)                    2 oz Chili powder (mild)
    1/2 c  Corn oil                        1 1/2 c  Water (warm)
    1/2 ts Salt                           
 
  With a paring knife, scrape cactus shoots on both flat sides. Cut into
  small squares and wash well.
  
  In a deep pan boil cactus until cooked tender. Drain and set aside. Pour
  1/2 cup of corn oil into empty rinsed pan and heat. Add chopped onions and
  chopped garlic. Saute for 10 minutes, then remove from heat and let rest
  for 10 minutes. Now add flour, water, and chili powder. Return to
  medium/low heat and stirring constantly, cook until sauce is medium thick.
  Add the cooked cactus and simmer for an additional 15 minutes.
  
  Delicious as a side dish for beef, poultry or fish.
  
  Enjoy...Gary
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Numero Uno Chili
 Categories: Chili, Mexican, Beans
      Yield: 6 servings
 
    1/4 c  Olive oil                           3 tb Unswtnd coco pwdr*
      2    Lg yellow onions chpd               2 tb Ground cinnamon
      2 lb Coarsely ground beef            1 1/2 ts Cayenne pepper to taste
      2 lb Coarsely ground pork                4 c  Tomato juice
      1    Salt                                3 c  Beef stock or canned broth
    1/3 c  Mild,unseasoned chile pwdr          8    Med garlic cloves,pld,minced
      3 tb Ground cumin                        2 tb Yellow cornmeal (optional)
      3 tb Dried oregano                      32 oz Dark red kidney beans
 
  Servings: 6
  
  In a lg skillet, over med heat, warm the oil.  Add onions and cook,
  stirring occasionally, until tender, about 20 minutes.
  
  Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over med
  heat, combine beef and pork.  Season with 2 T salt and cook, stirring
  often, until meat has lost all its pink color and is evenly crumbled, about
  20 minutes.
  
  Scrape onions into casserole with meats.  Stir in chili powder, cumin,
  oregano, cocoa, cinnamon and cayenne pepper.  Cook, stirring, 5 minutes.
  Stir in tomato juice and beef stock.  Bring to a boil then lower heat and
  simmer, uncovered, for 1 hour.
  
  Taste, correct seasonings and simmer another 30 minutes or until chili is
  thickened to your liking.  Stir in garlic.  To thicken chili further or to
  bind any surface fats, stir in the optional cornmeal. Stir in the beans and
  simmer another 5 minutes.
  
  Winner of the 1985 NY State Chili Cook-Off
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Oaxacan Black Mole - Mole Negro Oaxaqueno
 Categories: Mexican, Poultry
      Yield: 10 servings
 
           Jim Vorheis                         3    Whole allspice
      2 lg Chickens (about 3 1/2 lbs           6    Fresh thyme sprigs, leaves
           -each), cut into                         -only, or 1/4 tsp dried
           Serving pieces, or 1 7-pound        2 tb Oaxacan or 1 Tbsp Mexican
           -turkey                                  -oregano
      2 sm Heads of garlic, scored           3/4 c  Melted lard or safflower oil
           -around the middle                1/4 c  Sesame seed
      2 sm White onions, roughly sliced      1/4 c  Shelled peanuts
      6    Fresh mint sprigs                  10    Unskinned almonds
           Sea salt to taste                 1/4 c  Raisins
           The sauce:                          1 sm Onion, thickly sliced
    1/4 lb Chilhuacles negros or               1    Ripe plantain, skinned and
           -guajillos                               -cut into thick slices
      2 oz Chilies pasillas (Mexican,          2    Crisp-fried corn tortillas
           -not Oaxacan)                       3    Thick slices dried French
      2 oz Chilies mulatos                          -bread or semisweet roll
    1/2 lb (about 1 large) tomatoes,           2 oz Tablet Mexican drinking
           -broiled                                 -chocolate
      1 c  Water                                    Sea salt to taste
      3    Whole cloves                   
 
  The Chicken:
  
  Put the chicken into a saucepan with the garlic, onions, and mint. Add
  water to cover and salt to taste.  Bring to a simmer, cover the pan, and
  continue simmering until the chicken is just tender - about 35 minutes.
  Strain, reserving the broth.
  
  Remove stems from the dried chilies, if any, slit them open, and remove
  seeds and veins, reserving the seeds.  Toast the chilies for about 50
  seconds on each side; if you're using guajillos, toast them longer, until
  they are almost charred - about 2 minutes. Rinse the chilies in cold water,
  cover with hot water, and leave to soak for about 30 minutes. Put the
  reserved chile seeds into an ungreased frying pan and toast over fairly
  high heat, shaking them around from time to time so that they brown evenly.
  Then raise the heat and char until black.  Cover with cold water and set
  aside to soak for about 5 minutes.  Strain and put into a blender jar.
  
  Add the broiled tomatoes, unpeeled, to the blender jar along with the
  water, cloves, allspice, thyme, marjoram, and oregano.
  
  Heat some of the lard in a small frying pan and fry the sesame seed until a
  deep golden color - a few seconds.  Strain, putting the fat back into the
  pan and the seeds into the blender jar, and blend as smooth as possible.
  
  Fry the rest of the ingredients, except the chilies and chocolate, one by
  one, strain, and put into the blender jar, blending after each addition and
  adding water or broth as necessary to release the blades.
  
  heat 1/4 cup of the lard in the heavy pan in which you are going to cook
  the mole, add the blended mixture, and fry over medium heat, stirring and
  scraping the bottom of the pan from time to time, for about 15 minutes.
  
  Meanwhile, put a few of the chilies and about 2 cups of the water in which
  they were soaking into the blender jar and blend until smooth. When you
  have blended all the chilies, add them to the fried ingredients together
  with the chocolate and cook for 5 minutes longer. Add about 4 cups of the
  chicken broth and continue cooking for 35 minutes. (Skim the fat that forms
  on the top if you are going to make tamales or mole. It is added to color
  and flavor the masa.)  Add more broth if necessary - the mole should just
  coat the back of a wooden spoon - along with the chicken and salt to taste;
  cook for 10 minutes longer.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Oaxacan Nuts
 Categories: Appetizers, Mexican
      Yield: 1 servings
 
      2 tb Olive Oil                           1 pk Chili Seasoning Mix (5/8-oz)
      2 ts Garlic Salt                         2 ts Extra-Hot Chili Powder
      2 lb Canned Mixed Nuts              
 
  Heat oil with garlic salt.  Add nuts, reduce heat and toss, using 2 spoons,
  until nuts are well coated.  Transfer to large bowl.  Blend chili seasoning
  and chili powder and add to nuts.  Toss mixture until nuts are well coated.
  Store in airtight container and refrigerate for at least 2 days to blend
  flavors.  Nuts may be frozen.  If frozen, reheat at 350F for 5 minutes.
  Makes 2 pounds.   Packaged in attractive containers, these spicy nuts make
  delightful small gifts.  The Los Angeles Times.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Old-California Empanaditas
 Categories: Cheese/eggs, Mexican
      Yield: 6 servings
 
      1 c  Butter                              2 c  Unsifted all-purpose flour
      1 pk (8 oz) Cream Cheese                 1    Egg yolk
    1/2 ts Salt                                2 ts Cream or milk
 
  Beat butter, cheese and salt together in a mixer until completely smooth
  and blended.  Work in flour to a smooth dough.  (You can use a mixer for
  this step, too, but results are superior if you work in the flour with your
  fingertips, a fork or rubber spatula).  Flatten dough in foil to form a an
  8 X 6 inch rectangle.  Chill overnight.  (You can chill it several days
  before using).  Remove from refrigerator 8 to 10 minutes before rolling.
  (Many recipes suggest a 30 minute wait before rolling dough, but it's
  easier to handle when rolled as cold as possible). Divide dough for ease in
  rolling and to insure cold dough.
  
  Keep unrolled portion in refrigerator until ready to use.  Roll on floured
  pastry cloth with floured rolling pin or between two sheets of waxed paper.
  The former is easier, in my opinion, and I find absolutely no sticking when
  I use a pastry cloth and covered pin.  I first rub cloth and pin well with
  flour, then shake out excess.  When using waxed paper, loosen it on both
  sides of pastry several times as you roll.
  
  Shape as directed in specific recipes and chill before baking.  Brush tops
  (only) of all pastries with egg yolk beaten with cream.  Bake in moderate
  oven (350 degrees) unless otherwise specified.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Oyster Stew with Vegetables
 Categories: Mexican, Fish/sea, Soups/stews
      Yield: 4 servings
 
      1 pt Oysters; Shucked                  1/2 c  Olives; Sliced, **
      1 c  Onion; Chopped, 1 Large             2 tb Capers
      1 ea Green Bell Pepper; Chopped,*        1 ts Salt
      1 ea Clove Garlic; Minced              1/4 ts Marjoram; Dried, Crushed
      2 tb Margarine Or Butter               1/8 ts Cinnamon; Ground
      8 oz Tomatoes; Cut Up, 1 can             1 x  Cayenne; Dash Of
      2 ea Potatoes; Peeled, Chopped           2 ts Vinegar
 
  *     Bell pepper should be of a medium size. ** Olives should be the green
  pimento-stuffed.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pescado En Tikin Xik (Broiled Fish Seasoned with Achiote)
 Categories: Fish/sea, Mexican
      Yield: 6 servings
 
      2    Groupers or red snappers                 -(about 2 1/2 pounds each)
 
  Yield: 6 servings
  
  _One_day_ahead_:
  
  Do not have the scales removed from the fish.  Have the heads and tails
  removed and the fish opened out flat in one piece. Remove the backbone. 1
  tablespoon ground achiote (annato) seeds Available in the Latin American
  food section of most supermarkets and Latin American and Carribean markets.
  1/4 teaspoon peppercorns 1 1/2 teaspoons salt, or to taste 1/4 teaspoon
  oregano, lightly toasted in a small frying pan 1/4 teaspoon hot paprika 3
  cloves garlic, peeled 1/4 cup Seville orange juice, or mild white vinegar
  
  In a blender or food processor, blend all the ingredients together to a
  smooth paste.  Spread the paste over the flesh of the fish and set it aside
  to season for several hours of every night.
  
  _On_serving_day_:
  
  Brush the seasoned side of the fish with a little olive oil and cook it,
  seasoned side down, over the charcoal or under the broiler for about 10
  minutes.
  
  Turn the fish over and cook it on the skin side for a slightly longer
  period or until the flesh is _just_ cooked through - about 15 to 20
  minutes, depending on the fish.
  
  Serve the fish hot with fresh tortillas, so that everyone can make his own
  tacos, with small dishes of the following served separately:
  
  Toasted oregano Chopped chiles habaneros or cayennes Sliced avocado Pickled
  onion rings (does anybody really want this recipe!?) Sliced tomato Sliced
  Seville oranges
  
  Source: The Cuisines of Mexico, by Diana Kennedy
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pheasant in Almond Red Sauce
 Categories: Mexican, Poultry, Sauces
      Yield: 6 servings
 
      1 x  Almond Red Sauce; *                 2 tb Vegetable Oil
      1 ea Pheasant; **                      1/2 c  Chicken Broth
 
  *     See Sowest 2 for recipe. ** Pheasant should be cut into serving
  pieces and weigh between 2 1/2 to
      3 lbs. Prepare Almond Red Sauce and set aside. Cook pheasant in oil in
  a 10-inch skillet until light brown, 15 to 18 minutes; drain. Stir in broth
  and Almond Red Sauce. Heat to boiling and reduce the heat. Cover and simmer
  until pheasant is done, about 30 minutes longer. Skim fat from the sauce
  and serve.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Picadillo  (Rice-And-Beef Hash/filling)
 Categories: Mexican, Beef, Rice/grains
      Yield: 2 servings
 
      2 ts Olive oil                           1    Canned jalapeno pepper,
      8 oz Cooked ground beef (sirloin              -drained, seeded, and
           -or top round)                           Thinly sliced
    1/4 c  Diced onions                        2 tb Raisins
    1/2    Garlic clove, minced                2 lg Pimiento-stuffed olive,
      1 md Tomato, blanched, peeled,                -sliced crosswise
           -seeded,                            2    Pitted black olives, sliced
           And chopped                              -crosswise
      1 sm Apple, pared, cored and           1/4 ts Each salt and pepper
           -chopped                       
 
  Dash      each ground cinnamon and ground cloves
  
  In 10-inch skillet heat oil over medium heat; add beef and cook, breaking
  up large pieces with a wooden spoon, until crumbly.  Add onion and garlic
  and saute until onion is softened, about 5 minutes.  Stir in the remaining
  ingredients.  Reduce heat to low and cook, stirring occasionally, until
  flavors are well blended, about 20 minutes.
  
  Serve with rice or as a filling for tacos or tortillas.
  
  Makes 2 servings.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Picante Dressing
 Categories: Salads, Rice/grains, Mexican, Dressings
      Yield: 4 servings
 
    3/4 lb Top sirloin,1" thick                1 cn Corn,whole-kernel(8oz)
    1/4 c  Lime juice,fresh                    1 cn Black olives,ripe(2 1/2oz)
    1/2 ts Garlic salt                         1 c  Cherry tomatoes,halved
    1/2 ts Cumin,ground                      1/4 c  Red onion rings,sliced
    1/2 ts Black pepper,coarse                 2 tb Cilantro,chopped
    3/4 c  Rice,long-grain                   1/2    Lettuce hd,iceberg,shredded

------------------------------PICANTE DRESSING------------------------------
    1/3 c  Picante sauce                       1 ts Lime juice
    1/4 c  Italian dressing               
 
  Picante Dressing: Place picante sauce, Italian dressing and lime juice in
  jar with tight-fitting cover. Shake well.
  (Stephen Hill, Sacramento CA)
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Picante Sauce
 Categories: Mexican, Sauces, Hot
      Yield: 8 servings
 
     28 oz Can Whole Tomatoes                  2 tb Apple cider vinegar
      1    Medium onion, chopped fine          1 ts Garlic powder
      4    Jalapeno peppers, chopped         1/2 ts Salt
           -fine                          
 
  Combine all ingredients in saucepan.  Bring to boil.  Lower heat and simmer
  uncovered 15 minutes.  Chop tomatoes while cooking.
  
  Number of peppers may be varied to increase flavorful "heat".
  
  Serve chilled with Doritos or similar tortilla chips.
  
  Enjoy! - Jeff Duke
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pickled Fish
 Categories: Mexican, Fish/sea
      Yield: 8 servings
 
      2 lb Fish Fillets;Fresh Or Frozen      1/4 c  Orange Juice
    1/2 c  Vinegar                           1/4 c  Onion; Chopped, 1 sm.
      4 oz Green Chile Peppers; 1 cn, *        2 ea Bay Leaves
      1 tb Orange Peel; Finely Shredded        2 ea Cloves Garlic; Minced

---------------------------------GARNISHES---------------------------------
      1 ea Orange; Thinly Sliced, 1 lg    
 
  *    Green Chiles should be rinsed, seeded, and chopped. Thaw fish fillets
  if frozen.  Place fish fillets in a 10-inch skillet. Add boiling water to
  cover and simmer, covered, 5 to 8 minutes or until the fish flakes easily
  when tested with a fork.  Drain fish; arrange in a shallow dish. Combine
  vinegar, oil, chile peppers, orange peel, orange juice, onion, bay leaves,
  garlic, 1 tsp salt, and 1/8 t pepper.  Pour over the fish. Cover and
  refrigerate several hours or overnight.  Drain off marinade and transfer
  fish to a serving dish.  Serve cold, garnished with the orange slices.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pico De Gallo - Rooster's Beak Salsa
 Categories: Sauces, Mexican, Spices/etc., Hot, Condiment
      Yield: 1 servings
 
      1 lb Diced Ripe Tomatoes                      Chopped Fine, Seeds And All
    1/2 c  Chopped White Onion               1/2 c  Ice Water
      1 c  Fresh Cilantro Leaves                    Salt To Taste
      4 lg Fresh Serranos Or Jalapenos              Fresh Lime Juice To Taste
 
  Mix all vegetables and herbs with the ice water, add salt and lime juice to
  taste.  Don't stir too much!  This salsa is almost a relish and should be
  kept crisp, never mushy.  Good with everything.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pico De Gallo Salsa
 Categories: Sauces, Mexican, Salsa
      Yield: 6 servings
 
      2 c  Cups                                3    Cloves garlic, finely
      6    Serrano or Jalapeno chiles,              -chopped
           -stems and seeds removed,         1/4 c  Finely chopped cilantro
           Finely chopped                    1/4 c  Oil
      1 lg Onion, finely chopped               3 tb Red wine vinegar
      2 md Tomatoes, finely chopped       
 
  Combine ingredients and mix well.  Allow refrigerated sauce to come to room
  temperature before serving.
  
  The Whole Chili Pepper From the collection of Jim Vorheis
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pico De Gallo No.3
 Categories: Mexican, Sauces
      Yield: 1 servings
 
      2 lg Tomatoes, diced                   1/2 ts White vinegar
      2 lg Onions, chopped finely              1 ts Salt
      3 md Tomatillos, chopped               1/2 ts Pepper
      2 ea Serrano peppers finely            1/3 c  Cilantro leaves, finely
           -chopped                                 -chopped
      1 ea Tb oil                         
 
  Mix all ingredients together. Can be served right away ro chilled for
  several hours. It is best the same day because of the fresh tomatoes, but
  keeps well for several days.  Yields 2 cups.  Serve as a relish or better
  yet, as a condiment on fajitas.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pine Nut and Green Onion Pilaf
 Categories: Mexican, Soups/stews, Pilaf
      Yield: 6 servings
 
      1 c  Rice; Regular, Uncooked         2 1/2 c  Chicken Broth
    1/2 c  Green Onions/Tops; Sliced           1 ts Lemon Peel; Grated
      2 oz Pine Nuts; 1/2 Cup                1/4 ts Salt
      2 tb Margarine Or Butter               1/4 c  Green Onion Tops; Sliced
 
  Cook and stir the rice, 1/2 cup of the green onions, and the pine nuts in
  the margarine in a 3 quart saucepan until the nuts are a light brown, about
  5 minutes.  Sir in the remaining ingredients except the 1/4 cup of onion
  tops.  Heat to boiling, stirring once or twice, then reduce the heat and
  simmer, covered, for 14 minutes.  (DO NOT lift the cover or stir!) Remove
  from the heat, fluff the rice lightly with a fork.  Cover and let steam for
  about 5 to 10 minutes.  Sprinkle with the onion tops.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pinto Beans
 Categories: Mexican, Beans
      Yield: 8 servings
 
      4 c  Water                               1 ts Salt
      2 c  Pinto Or Black Beans; 1 lb          1 ts Cumin Seed
    1/2 c  Onion; Chopped, 1 Md                2 ea Cloves Garlic; Crushed
    1/4 c  Vegetable Oil                       1 ea Bacon; Slice
 
  Mix the water, beans, and onion in a 4-quart Dutch oven.  Cover and heat to
  boiling.  Boil 2 minutes and remove from the heat; let stand for 1 hour.
  Add just enough water to the beans to cover.  Stir in the remaining
  ingredients and heat to boiling.  Cover and reduce the heat.  Boil gently,
  stirring occasionally, until the beans are very tender, about 2 hours, (add
  water during the cooking time if necessary); drain the beans.  Beans can be
  covered and refrigerated up to 10 days.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pollo Con Oregano
 Categories: Mexican, Poultry
      Yield: 4 servings
 
      2    1/2 lb large chicken pieces,             -peeled and minced
           -with the skin attached             3 tb Dried Oaxacan or Mexican
      2    Garlic cloves, peeled                    -oregano, stems removed
      1 sm White onion, roughly sliced              And roughly crumbled
      1 c  Reduced chicken broth               2 tb Additional chicken broth
     12    Additional garlic cloves,         1/2 ts Sea salt (or to taste)
 
  Grilled Chicken with Oregano Serves 4 to 6
  
  melted chicken far or oil for broiling
  
  Put the chicken pieces into a saute pan in one layer.  Add the whole garlic
  cloves, onion, and 1 cup chicken broth and cook, covered, over medium heat,
  turning the pieces over from time to time, until the broth has completely
  reduced and the chicken is tender - about 25 minutes.
  
  Crush the minced garlic into a mortar with the oregano, 2 tablespoons
  broth, and salt and work to a rough paste (or put it all into a blender jar
  and blend very briefly).  Spread the paste over the chicken pieces, turning
  them so they ar evenly covered; return to the pan and cover. Set aside to
  season for 2 hours. Heat a broiler or grill and brown lightly, brushing
  with a little melted chicken fat if necessary.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pollo Pibil
 Categories: Mexican, Poultry
      Yield: 4 servings
 
      1    Garlic Clove                             -including center rib
      3    Tbl. Vegetable Oil                  1    (3 Lb) Chicken, quartered
      1    Med. Onion, sliced                       Salt
      4    Lg. Banana leaf sections,      
 
  If you don't have banana leaves for this Yucatan specialty, use foil only.
  
  Recado Colorado made with lime or lemon juice
  
  Prepare Recado Colorado.(See below) Add garlic. Mash to blend; set aside.
  Heat 1 tablespoon oil in a medium skillet. Add onion. Cook until tender but
  not browned; set aside. Preheat oven to 350 degrees F. Cut four 20 inch
  sheets of aluminum foil. Place 1 sheet of foil on a flat surface. Place
  banana leaf in center of foil. Rub 1 chicken quarter with some of the
  remaining oil. Place chicken on banana leaf. Spread 1/4 of the Recado
  Colorado mixture over chicken with back of a spoon. Sprinkle with salt. Add
  1/4  of the cooked onion. Wrap banana leaf around chicken to cover. Fold
  foil over banana leaf and crimp to close securely. If you use small pieces
  of banana leaf, overlap them to enclose chicken completely. Continue until
  all chicken quarters are seasoned and wrapped. Place in a single layer in a
  large baking pan. Bake 1 hour. Remove foil and drain off excess juices.
  Serve chicken wrapped in the leaves.
  
  Makes 4 servings.
  
  RECADO COLORADO **
  
  1 Tbl    Crushed Achiote seeds OR New Mexico Chili Powder 2 Tbl Lime juice,
  Lemon juice OR vinegar 1 Pinch Tumeric Combine all ingredients and mash to
  make a paste. Makes about 3 Tablespoons.
  
  From "MEXICAN COOKING" by Barbara Hansen, HP Books, ISBN 0-89586-038-4
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pompano in Paper
 Categories: Mexican, Fish/sea
      Yield: 6 servings
 
      6 ea Fish Fillets; *                     3 tb Lemon Juice
      1 x  Parchment or Brown Paper            2 oz Pimento; 1 Jar, **
    1/2 c  Onion; Chopped, 1 md              1/4 c  Ripe Olives; Pitted, Chopped
    1/2 ts Annatto Seed, Crushed               2 tb Parsley; Snipped
      1 tb Vegetable Oil                       2 ea Eggs; Hard Cooked, Chopped
    1/4 c  Orange Juice                   
 
  *    Use fresh or frozen Pompano or other fish fillets in this recipe. **
  Pimentos should be drained and chopped.  There should be about 1/4
       cup. Thaw fish fillets if frozen. Cut parchment paper or brown paper
  into 6 12-inch squares. Place 1 fillet on half of each piece of parchment
  paper. Sprinkle with a little salt. In a saucepan, cook onion and annatto
  seed in the oil until the onion is tender. Stir in the orange and lemon
  juices, pimentos, olives, and parsley. Simmer, covered, for about 5
  minutes. Add the hard cooked eggs. Spoon 3 Tbls of the sauce over each
  fillet. Fold parchment paper over the fillet. Seal by turning the edges up
  and folding. Place the packets in a 15 X 10 X 1-inch baking pan. Bake in a
  preheated 350 degree F. oven for 20 to 25 minutes or until fish is done.
  Cut packets open with a large X on the top, fold back each segment.
  
  Transfer paper packets to dinner plates.  Garnish with shredded lettuce and
  sliced radishes, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pork Carnitas
 Categories: Mexican, Pork/ham
      Yield: 4 servings
 
           Southwest Guacamole                 2 tb Tomato Paste
      4    Poblano Chiles *                    1 tb Red Wine Vinegar
      1 md Onion, Cut in halves              1/4 ts Salt
      1 lb Pork Loin Roast **              1 1/3 c  Italian Plum Tomatoes ***
      1    Clove Garlic, Finely Chopped             Flour Or Corn Tortillas
      2 tb Vegetable Oil                            Dairy Sour Cream
 
  *     Chiles should be roasted and peeled ** Roast should be boneless and
  cut into 2 X 1/4-inch strips. *** Use 1/2 lb of fresh Italian Plum
  Tomatoes, finely chopped.
  ~-------------------------------------------------------------------------
  Prepare Southwest Guacamole; set aside.  Cut chiles and onion halves
  lengthwise into 1/4-inch strips.  Cook pork, chiles, onion and garlic in
  oil in a 10-inch skillet over medium heat, stirring occasionally, until
  pork is no longer pink, about 12 minutes.  Stir in tomato paste, vinegar,
  salt and tomatoes; cook until hot.  Serve with tortillas, Southwest
  Guacamole and sour cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pork Stew with Corn Bread Topping
 Categories: Vegetables, Mexican, Pork/ham, Soups/stews, Chorizo
      Yield: 8 servings
 
      1 sm Red Bell Pepper                     1 tb Basil Leaves, Dried
      1 sm Yellow Bell Pepper                  1 tb Cilantro Leaves, Dried
      1 lb Pork Boneless Loin *                2 ts Red Chiles, Ground
    1/2 lb Chorizo Sausage, Bulk               1 c  Corn, Whole Kernel
      1 c  Onion, Chopped                      1 c  Tomato, Chopped
      2    Cloves Garlic, Fine Chop            1 sm Squash **
      1 c  Beef Broth                      2 1/4 oz Sliced Ripe Olives, Drained

-----------------------------CORN BREAD TOPPING-----------------------------
  1 1/2 c  Cornmeal, Yellow                    2 ts Baking Powder
    1/2 c  Unbleached Flour                  1/2 ts Baking Soda
      1 c  Dairy Sour Cream                  1/2 ts Salt
    2/3 c  Milk                                1    Egg
    1/4 c  Vegetable Oil                 

----------------------------------GARNISH----------------------------------
           Fresh Tomato Salsa             
 
  * Meat should be cut into 1-inch cubes. ** Use 1 small butternut or acorn
  squash, pared and cut into 1/2-inch
  ~-------------------------------------------------------------------------
  Seed peppers and cut 5 thin slices from each pepper and reserve. Chop
  remaining bell peppers (about 1/2 cup each). Cook pork, sausage, onion and
  garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until
  pork is no longer pink; drain. Stir in chopped bell peppers, broth, basil,
  cilantro and ground red chiles.  Heat to boiling; reduce heat. Cover and
  simmer 30 minutes, stirring occasionally. Stir corn, tomato, squash and
  olives into meat mixture; cook another 15 minutes. Heat oven to 425 degrees
  F.  Prepare Cornbread Topping. Pour meat mixture into ungreased rectangular
  baking dish, 13 X 9 X 2-inches, or 3-quart shallow casserole. Pour Corn
  Bread Topping over meat mixture; carefully spread to cover, sealing to edge
  of dish. Arrange reserved bell pepper slices on top. Bake until topping is
  golden brown, 15 to 20 minutes. Serve with Fresh Tomato Salsa. CORN BREAD
  TOPPING: Mix all ingredients; beat vigorously for 30 seconds.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pork Tenderloin in Tequila
 Categories: Mexican, Pork/ham
      Yield: 6 servings
 
    1/4 c  Mustard; Prepared                   1 ts Salt
      2 lb Pork Tenderloin                     1 ts Oregano Leaves; Dried
    1/4 c  Vegetable Oil                       1 ts Thyme Leaves; Dried
      2    Cloves Garlic; Ea Cut In 1/2      1/4 ts Pepper
    1/4 c  Carrot; Chopped                     4 c  Tomatoes; Chopped, 4 Medium
    1/4 c  Celery; Chopped                   1/4 c  Onion; Chopped, 1 small
    1/4 c  Lime Juice                          1    Bay Leaf
    1/4 c  Tequila                           1/4 c  Parsley; Snipped
      1 tb Red Chiles; Ground             
 
  Spread mustard over the pork tenderloin.  Heat oil and garlic in a 10-inch
  skillet until hot.  Cook pork in oil over medium heat until brown.  Remove
  garlic.  Stir in remaining ingredients except the parsley.  Heat to boiling
  then reduce the heat.  Cover and simmer until pork is done, about 30
  minutes.  Remove the bay leaf and sprinkle with the parsley.  Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pork Tenderloin with Cilantro-Lime Pesto
 Categories: Mexican, Pork/ham
      Yield: 6 servings
 
-----------------------------------PESTO-----------------------------------
      1 tb Garlic; minced                      2 tb Lime juice
      2 tb Ginger; minced                      2 tb Olive oil
    1/4 c  Green onions; minced            1 1/2 lb Pork tenderloin
      1 tb Cilantro; minced                  1/2 c  Hot pepper cheese; grated
      1 ts Jalapeno; minced                  1/4 c  Pine nuts; toasted
    1/2 ts Freshly ground pepper          
 
  For the pesto:  Combine first seven ingredients in a food processor or
  blender and puree.  Slowly add olive oil until the mixture thickens.
  
  Assembly:  Cut tenderloin in half lengthwise and lay out flat. Spread half
  of pesto mixture over tenderloin and sprinkle grated cheese and pine nuts
  over the pesto. Reform tenderloin and tie to secure. Spread remaining pesto
  over tenderloin and refrigerate several hours or overnight.
  
  Place tenderloin on a rack and bake in preheated 400F oven until firm, 30
  to 40 minutes.  It should reach an internal temperature of 155F. Remove
  from oven. Cover and allow to rest for 10 minutes, reserving all juices.
  Slice and serve with reserved juices.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pork with Cumin
 Categories: Mexican, Pork/ham
      Yield: 7 servings
 
      2 lb Pork Shoulder; Boneless, *          2 tb Chicken Bouillon; (Dry)
    1/4 c  Unbleached Flour                    2 tb Cumin Seed
    1/2 c  Vegetable Oil                       1 ts Oregano Leaves; Dried
    1/2 c  Onion; Chopped, 1 Medium          1/2 ts Salt
      2    Bacon; Slices, cut up             1/4 ts Pepper
    1/2 c  Water                               4 c  Tomatoes; Chopped, 4 Medium
      2 tb Orange Juice                        2 c  Potatoes; Diced **
      2 tb Lime Juice                        1/2 c  Dairy Sour Cream
 
  *     Pork shoulder should be cut up into 1-inch cubes. ** Potatoes can be
  pared or unpared.
  ~-------------------------------------------------------------------------
  Coat pork with the flour.  Heat oil in 10-inch skillet until hot.  Cook and
  stir pork in oil over medium heat until brown.  Remove pork with slotted
  spoon and drain.  Cook and stir onion and bacon in the same skillet until
  bacon is crisp.  Stir in the pork and the remaining ingredients except the
  sour cream.  Heat to boiling, then reduce heat. Cover and simmer until pork
  is done, about 45 minutes.  Stir in sour cream and heat until hot. Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pork with Red Chili Sauce
 Categories: Diabetic, Mexican, Pork/ham, Sauces, Chili
      Yield: 6 servings
 
      3 lb Boneless Lean Pork Butt             1 ts Cumin
      2 tb Vegetable Oil                   1 1/2 ts Oregano
      2 lg Onions, chopped                 1 1/4 c  Water
      2    Garlic Cloves, minced or            1 ts Honey
           -pressed                          1/2 ts Salt
      6 ts Chili Powder                        3 tb Tomato Paste
 
  Serve this traditional Mexican entree as a filling for corn or flour
  tortillas or as an accompaniment to rice and beans.  Garnish with tomato
  slices and fresh cilantro for a colorful meal.
  
  Trim and discard all fat from the meat and cut into 1-inch cubes.
  
  Heat oil in a large skillet over medium-high, and cook meat, a few pieces
  at a time, until brown.
  
  Push meat to one side of the pan, add onion, garlic, chili powder, cumin
  and oregano; cook until onion is limp.
  
  Stir in water, honey, salt and tomato paste.  Simmer, covered, until pork
  is tender, about 1 hour. Skim off fat and discard.
  
  To serve, fill warm corn or flour tortillas (made with margarine) with meat
  mixture.  Include rice or beans, if desired, and garnish.
  
  Yield: 6 servings, 3 cups
  
  One Serving = 1/2 cup (4 ounces pork) Calories: 329 Protein: 34 g Fat: 17 g
  Carbohydrate: 8 g Fiber: 1.6 g Cholesterol: 109 mg Sodium: 381 mg
  Potassium: 658 mg
  
  Exchange: 4 Medium-Fat Meat 1 Vegetable
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Posole and Sausages
 Categories: Mexican, Sausages
      Yield: 4 servings
 
      6    Hot Italian style sausages        1/2 ts Salt; or as desired
      2 md Onions; roughly diced             1/2 ts Black pepper; or to taste
      3    Green (unripe) tomatoes         1 1/2 c  Hominy liquid
      1 tb Tomato paste                        2 tb Chopped parsley
      2 c  Cooked hominy                            Lime slices
      1 ts Oregano                        
 
  CUT EACH SAUSAGE INTO 4 PIECES. Place in a 3-quart pot, place over medium
  heat on the stove and cook, 5 minutes. Pour off and discard fat and reserve
  the sausages on a plate. Add the onions and cook, stirring occasionally, 5
  minutes, or until the onion softens. Halve tomatoes cross- wise, lay each
  half cut side down and cut each half into 6ths. Add the tomatoes and tomato
  paste to the pot and cook, stirring, 2 minutes. Add the hominy, oregano,
  salt, pepper and hominy water. Cover, raise heat to high, and bring to a
  boil. Lower heat to medium and simmer 20 minutes. When it's time to get
  dinner on the table, replace the sausages in the pot and cook 7 minutes.
  Remove from the heat and add the parsley. Divide the ingredients between 4
  soup bowls and garnish with lime slices. Serve warm tortillas instead of
  bread.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Posole Don Federico
 Categories: Mexican
      Yield: 8 servings
 
      3    Fresh pig's feet                    2 cn Chicken broth (14.5 oz ea)
      2    Fresh medium pork shanks          1/2 ts Dried oregano
      2 cn Yellow hominy,drained               2    Bay leaves
           -(16 oz ea)                       1/2 c  Cilantro,chop leaves and
     12    Green chiles,cut into                    -stems
           -1"x1/4" strips                     2    Bunches,scallions,chopped
      1    Large onion,chopped                 1 cn Beer
      6    Large garlic cloves,                     Salt to taste
           -chopped fine                  
 
  1. Rinse pig's feet well. Boil in a pot of water for 20-30 minutes. Rinse
  again. Pour out the water and wash the pot. Boil the pig's feet and pork
  shanks in a fresh pot for about 1-1/2 hours. Add water while boiling if
  necessary. 2. Add onions, garlic, oregano, bay leaves, green chiles, hominy
  and chicken broth to the boiling pot. 3. Cook over medium heat for about 30
  minutes. 4. Add 1 can of beer and simmer for about 10-15 minutes. 5. While
  the posole is cooking, chop the cilantro and scallions. Mix the chopped
  cilantro and scallions and use them to garnish the posole when serving. 6.
  Serve the posole with warm tortillas and frijoles heated with grated
  cheese.
  
  Makes 6 to 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Potato-Stuffed Enchiladas
 Categories: Vegetarian, Vegetables, Mexican
      Yield: 4 servings
 
      1 tb Olive oil                           2 tb Olive oil
      1 lb Russet potatoes, peeled,dice    1 1/2    Onions, carsley chopped
      1 ts Chili powder                        5    Large garlic cloves, chopped
    1/2 ts Cumin seeds                     1 1/2 ts Cumin seeds
      2    Small tomatoes,peeled,diced     1 1/2 ts Chili powder
      2    Green onions, thinly sliced     1 1/2 ts Dried oregano, crumbled
  1 1/2 tb Tomato sauce                      1/4 ts Ground cinnamon
  1 2/3 c  Grated Monterey Jack            1 1/2 c  Canned enchilada sauce
      1    Egg                               3/4 c  Tomato sauce
      1 tb Chopped fresh cilantro              1 tb Fresh lime juice
      1 tb Minced jalapeno chili*              1    Cayenne pepper
      1    Cayenne pepper                           *TOPPING*
      1    Olive oil                           6 oz Feta cheese, crumbled
      8    6-in corn tortillas                 1    Sour cream
           *ENCHILADA SAUCE*                   1    Minced green onions
 
  Servings:  4
  
  *POTATO STUFFING*
  
  *canned pickled >>>>>>>>>>>>>>>>>>>>>>>>>>>Potato
  Stuffing<<<<<<<<<<<<<<<<<<<<<<<<<<
  
  Heat 1 tb oil in heavy large non-stick skillet over high heat.  Add
  potatoes and cook until golden, stirring often, about 8 minutes.  Reduce
  heat to low. Add chili powder and cumin and cook 2 minutes. Add tomatoes,
  sliced green onions and tomato sauce. Cover and cook until potatoes are
  tender, about 6 minutes. Add 1/3 c Jack cheese, egg, cilantro, and jalapeno
  and stir until cheese melts. Season with salt and cayenne.
  
  Brush large skillet with oil and place over medium heat.  Add 1 tortilla
  and cook until softened, 30 seconds per side.  Transfer to work surface.
  Top tortilla with 1/3 cup filling and roll up. Place seam side down in
  baking dish. Repeat with remaining tortillas and filling, brushing skillet
  with oil as necessary. (Can be made 2 hours ahead.  Cover and chill.)
  
  >>>>>>>>>>>>>>>>>>>>>>>>>>>>Enchilada Sauce<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
  
  Heat 2 tablespoons olive oil in heavy large skillet over high heat.  Add
  chopped onions and garlic and saute 5 minutes. Mix in cumin seeds, chili
  powder, dried oregano and ground cinnamon and saute 1 minute.  Add
  enchilada sauce and tomato sauce and simmer 2 minutes. Mix in fresh lime
  juice. Season to taste with salt and cayenne pepper. (Can be prepared 2
  days ahead. Cover and refrigerate. Reheat before using.)
  
  >>>>>>>>>>>>>>>>>>>>>>>Topping<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< <<<<<<
  
  Preheat oven to 450 degrees. Pour enchilada sauce over enchiladas. Sprinkle
  with feta and remaining 1 1/3 cups Jack cheese.  Cover with foil. Bake
  until heated through and bubbling, about 30 minutes. Serve with sour cream
  and green onions.
  
  Note: Although I'm sure that the _Bon Appetite_ chefs know exactly what
  they are talking about, I find that, at high temperatures, olive oil breaks
  down a great deal, begins to smoke, and sets off fire alarms all over. I
  use peanut oil and a wok to saute potatoes since, as far as skillets go, I
  don't have non-stick and heavy all in one.  Additionally, I don't use any
  extra salt in the dish, finding it amply seasoned without.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Potatoes Rio Grande
 Categories: Vegetables, Mexican
      Yield: 6 servings
 
      1 lb Potatoes, cubed                     1 tb Finely minced chives
    1/2 tb Cooking oil                         8 oz Stewed tomatoes
    1/2    Green pepper, cut in strips       1/8 ts Black pepper
      1    Green chili, diced                1/2 c  Cheddar cheese, shredded
      4    Cloves, garlic, diced               1 tb Parsley, minced
 
  Cook in boiling water for about 12 minutes: 1 lb potatoes. Meanwhile, heat
  in a large skillet: 1/2 tbs cooking oil. Add and toss over high heat for 5
  minutes: green bell pepper. Add and cook, stirring, for 2 minutes green
  chile, garlic, amd chives. Stir in stewed tomatoes and ground black pepper.
  
  Cook to reduce liquid about half. Drain potatoes and add to skillet. Gently
  cook and stir to heat through. Sprinkle over the mixture cheddar cheese.
  
  Cover pan until the cheese melts. Sprinkle with parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Puchero
 Categories: Soups/stews, Mexican, Veal
      Yield: 6 servings
 
    1/2 c  Chickpeas                           3    Cloves garlic
      2 sm Zucchini                          1/4 ts Pepper
    1/4 lb Boneless lamb                       1    Veal knuckle, split
      2 sm Sweet potatoes                      3 tb Oil (or butter)
    1/4 lb Boneless beef                       1 ts Salt
      1 c  Corn cut from the cob               2    Pears
      3 lb Chicken                             2 qt Chicken broth
      2    White potatoes, boiled in           3    Peaches
           -jackets                          1/2 sm Cabbage
    1/2 lb Ham                                 2    Limes
      3    Barely ripe bananas                 2 sm Turnips
      1 lg Onion                               1 lg Carrot
    1/2 ts Coriander seeds, crushed       
 
  "Puchero is to Mexican cooking what Pot-au-Feu is to French.  The
  difference lies in Puchero's imaginative combination of vegetables and
  fruits. Since it is even more delicious the second day, this recipe will
  make an ample amount to serve 8 for dinner, with some left over for lunch
  the following day."
  
  Place the chick peas in a kettle, cover with broth, and soak overnight.
  
  Cut the lamb and beef into 2-inch cubes, cut the chicken into serving
  pieces, and dice the ham.  Peel and slice the onion and garlic.  Combine
  the drained chick peas, all the meats, the veal knuckle, onion, garlic, and
  salt in a large soup kettle.  Cover with 2 quarts of cold water and bring
  to a full boil.  Skim off the froth.  Lower the heat, cover, and simmer for
  45 minutes.
  
  Cut the cabbage into eight wedges. Peel and slice the turnips and carrot.
  Slice the zucchini. Peel and dice the sweet potatoes.  Cut the corn from
  the cob.  Add the cabbage, turnips, carrot, zucchini, sweet potatoes, and
  corn to the kettle. Cover and simmer about 20 minutes or until meats and
  vegetables are tender.
  
  Peel the boiled white potatoes and cut into thick slices. Peel bananas and
  cut into 2-inch slices.  Saute potatoes, sprinkled with crushed coriander
  seeds and pepper in oil.  Remove the potato slices with a slotted spoon.
  Keep warm.  In the same oil saute the bananas until golden. Keep warm with
  the potatoes.
  
  Peel, core, and slice the pears and peaches.  Put in a small pan with a
  little water and poach for 10 minutes.  Do not overcook.  Drain the fruit.
  
  Adjust the seasonings. Serve each bowl of soup with the juice from one lime
  wedge and a Tbsp. of Guacamole.
  
  From: The New York Times Bread and Soup Cookbook Shared By: Pat Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pueblo Red Chile Stew
 Categories: Mexican, Soups/stews
      Yield: 35 servings
 
     10 lb Stewing beef                        5 lb Potatoes
      2 ga Water                               2 c  Red chile powder
      2 tb Salt                              1/2 c  Blue cornmeal *
 
  Cut meat into 1" cubes. Cover with water and bring to a boil in a large
  kettle. Reduce heat to simmer and begin cooking.
  
  Meanwhile peel and cube potatoes, add to the meat and cook until meat and
  potatoes are tender. Measure chile powder and blue cornmeal into a bowl
  with enough water to make a paste. Stir slowly into the stew, mix well to
  thicken the broth. Simmer for 1/2 hour and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pumpkin Empanadas (Jacqueline Higuera Mcmahan)
 Categories: Mexican, Desserts
      Yield: 14 servings
 
      2 c  Unbleached white flour              2 ts Cinnamon, or 2 teaspoons
      2 tb Sugar                                    -minced wild anise leaves
      2 ts Baking powder                     1/4 ts Freshly grated nutmeg
    1/2 ts Salt                                1    Egg
    1/2 c  Shortening                          2 ts Pure vanilla
    1/4 c  Cold sweet butter                   1    Egg beaten with 1 tablespoon
      1 tb Brandy                                   -water for glaze
      3 tb Milk                                2 tb Sugar mixed with 1 teaspoon
     16 oz Canned pumpkin puree                     -cinnamon
    3/4 c  Brown sugar                    
 
  When Grandmama made these little pies she included anise, which grew wild
  around our rancho.
  
  Sift together first 4 ingredients. Cut in the shortening and butter using a
  pastry blender or 2 knives. The mixture should resemble coarse meal.
  
  Combine brandy and milk, and drizzle over flour mixture, stirring with a
  fork to distribute. Do not over-blend.
  
  Form into a flat disc and wrap in plastic wrap. Chill 30 minutes.
  
  Preheat oven to 400 degrees.
  
  To make the filling, blend together the pumpkin, brown sugar, spices, egg
  and vanilla.
  
  When dough is chilled, roll out thinly on a floured board or pastry cloth.
  Cut into 4- or 5-inch circles. Place about 2 table- spoons pumpkin filling
  on the lower half of each dough circle. Fold over top half. Press the edges
  together with a fork. Brush tops with egg wash and place on a baking sheet.
  Bake 15 to 18 minutes, or until golden.
  
  While still warm, sprinkle with the cinnamon sugar. These may be baked 1
  day ahead. Before serving, warm in a 350 degrees for 8 minutes.
  
  Makes 14 to 16 empanadas.
  
  San Francisco Chronicle, 11/14/90.
  
  Posted by Stephen Ceideburg
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pumpkin Ravioli
 Categories: Mexican, Cheese/eggs, Pasta
      Yield: 6 servings
 
      1 c  Ricotta Cheese                    1/2 ts Salt
    1/2 c  Pumpkin; Canned                   1/4 c  Tomato Paste
    1/2 ts Salt                                1 tb Olive Or Vegetable Oil
    1/4 ts Nutmeg; Ground                      2 ea Eggs; Large
      2 c  Unbleached Flour                    1 x  Pumpkin Seed Sauce; *
 
  *     See Sowest 2 for recipe. Mix the cheese, pumpkin, 1/2 tsp salt and
  the nutmeg.  Set aside.  Mix the flour, and 1/2 tsp salt in a large bowl.
  Make a well in the center of the flour. Beat the tomato paste, oil and eggs
  until well blended and pour into the well in the flour. Stir with a fork
  gradually bring the flour mixture to the center of the bowl. Do this until
  the dough makes a ball. If the dough is too dry, mix in up to 2 tbls of
  water.  Knead lightly on a floured cloth-covered surface, adding flour if
  dough is sticky, until smooth and elastic, about 5 minutes. Cover and let
  rest for another 5 minutes. Divide the dough into 4 equal parts. Roll the
  dough, one part at a time, into a rectangle about 12 X 10-inches. (Keep the
  rest of the dough covered.) Drop the pumpkin mixture by 2 level tsps onto
  half of the rectangle, about 1 1/2-inches apart in 2 rows of 4 mounds each.
  Moisten the edges of the dough and the dough between the rows of pumpkin
  mixture with water. Fold the other half of the dough up over the pumpkin
  mixture, pressing the dough down around the pumpkin. Trim the edges with a
  pastry wheel or knife. Cut between the rows of filling to make ravioli;
  press the edges together with a fork or cut with a pastry wheel sealing the
  edges well. Repeat with the remaining dough and pumpkin filling. Place
  ravioli on towel, let stand turning once, until dry, about 30 minutes.
  Prepare the Pumpkin Seed Sauce. Heat until hot; reserve keeping it warm.
  Cook ravioli in 4 quarts of boiling salted water (2 tsp of salt) until
  tender, about 10 to 15 minutes; drain carefully. Serve the ravioli with the
  warm Pumpkin Seed Sauce spooned over.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pumpkin Seed Sauce
 Categories: Sauces, Vegetables, Mexican
      Yield: 6 servings
 
      1 c  Pumpkin Seeds, Shelled              2 tb Green Chiles, Chopped,Canned
    1/4 c  Onion, Chopped                     14 oz Chicken Broth, Canned
      1    Bread, White, Slice *             1/2 c  Whipping Cream
      1    Clove Garlic, Crushed                 ds Salt
      2 tb Vegetable Oil                  
 
  *  Slice of white bread should be torn into small pieces.
  ~-------------------------------------------------------------------------
  Cook pumpkin seeds, onion, bread, and garlic in oil, stirring frequently,
  until bread is golden brown. Stir in chiles. Place mixture in food
  processor workbowl fitted with steel blad; cover and process until smooth.
  Stir in broth, whipping cream and salt. Makes about 3 cups of sauce.
  BLENDER METHOD: Place pumpkin seed mixture and about half the broth in
  blender container; cover and blend until smooth.  Stir in remaining broth,
  the whipping cream and salt.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Quesadillas with Cheese
 Categories: Mexican
      Yield: 4 servings
 
     25 g  Butter                            100 g  Sliced button mushrooms
    275 g  Grated cheddar cheese              12    Uncooked 15cm tortillas
      1    Beaten egg                     
 
  Heat up the butter in a frying pan and saute the mushrooms until soft.
  Spread a spoonful of cheese on half of each tortilla leaving a 1cm margin
  around the edge. Top with the mushrooms. Brush the edges of the tortilla
  with beaten egg, then fold in half and push the edges firmly together to
  seal.
  
  Pour vegetable oil into a deep frying pan to a depth of 1cm. Heat until a
  cube of bread goes brown in 1 minute - then fry the quesadillas, 2 or 3 at
  a time for 2 minutes on each side until browned. Drain on kitchen paper and
  serve with tomatoes, cucumber and coriander sprigs to garnish
  
  Calories: 320 per serving
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Quiche in a Green Chile Shell
 Categories: Mexican, Cheese/eggs, Pork/ham, Chorizo, Sausages
      Yield: 6 servings
 
    1/2 lb Chorizo Sausage; Bulk               5 ea Eggs; Large
      8 oz Whole Green Chiles; *             1/2 c  Milk
      4 oz Monterey Jack Cheese; **          1/4 ts Pepper
 
  *     You should use 2 4-oz cans of the green chiles and drain each can
      before using. ** There should be about 1 cup of the shredded Monterey
  Jack Cheese. Heat the oven to 350 degrees F. Generously grease a 9-inch pie
  plate 1 1/4-inches deep. Cook and stir the sausage in a skillet until done;
  drain on paper toweling. Cut a lengthwise slit in each chile and open them
  up. Arrange on the bottom and sides of the pie plate forming a shell.
  Sprinkle with the cheese and sausage. Beat the eggs slightly and then beat
  in the milk and pepper. Pour the mixture into the chile-line pie plate.
  Bake, uncovered, until a knife inserted halfway between the center and the
  edge comes out clean, about 30 minutes. Let stand for 10 minutes before
  cutting.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Quick and Easy Tacos
 Categories: Mexican, Appetizers
      Yield: 5 servings
 
      1 c  Velvetta salsa Dip                  1 c  Lettuce
    1/2 lb Ground beef, cooked drained       3/4 c  Tomato
     10    Taco shells                    
 
  Stir velveeta cheese spread salsa dip into cooked meat. Fill taco shells
  with meat mixture,  Top with lettuce and tomato
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Quick Chili Con Queso Dip
 Categories: Appetizers, Mexican, Chili
      Yield: 6 servings
 
      1    Electric slow cooker                1 cn (#2 ?) ROTEL chopped chilies
           2lb. velveeta cheese log       
 
  Put cheese log in cooker.  Dump in ROTEL.  Heat.  Stir chilies into melted
  cheese.  Serve with 'crunchies' such as chips and veggie sticks, etc. .
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Radish and Cilantro Relish
 Categories: Condiment, Vegetables, Mexican, Relishes
      Yield: 6 servings
 
      2 c  Radishes, Thinly Sliced             2 tb Fresh Cilantro, Fine Snipped
    1/2 c  Onion, Chopped                      2 tb Vegetable Oil
      3 tb Orange Juice                      1/4 ts Salt
      2 tb Lime Juice                        1/8 ts Pepper, Freshly Ground
 
  Mix all ingredients in glass or plastic bowl.  Cover and refrigerate at
  least 1 hour. Makes 3 cups of relish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ranch Style Taco Salad
 Categories: Salads, Mexican
      Yield: 8 servings
 
           Head of Lettuce                     2 x  Tomatoes
           Onion                               1 lb Cheddar Cheese
      1 lb Can Ranch Style Beans                    Bottle Catalina Dressing
      1 pk Corn Chips                          1 lb Ground Beef
      2 x  Avocados                            2 tb Lemon Juice
 
       Saute ground beef, drain well and set aside to cool.  Tear lettuce
  into pieces.  Dice tomatoes and onion.  Grate cheese.  Drain beans.  Break
  corn chips into smaller pieces.  Chop avocado and sprinkle with lemon
  juice, lightly tossing to coat.
       Toss together all ingredients except corn chips.  Top with chips just
  before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ranchero Sauce - Melinda Lee
 Categories: Sauces, Mexican
      Yield: 1 servings
 
      2 md Chopped Onions                     14 oz Italian Plum Tomatoes
      2 md Cloves Garlic, Chopped              6 oz Chicken Broth
      1 md Chopped Bell Pepper            
 
  In a medium skillet, saut the chopped onion and chopped garlic over medium
  heat.  Cook until soft, do not let the mixture brown.  When soft add the
  chopped bell pepper and continue to cook until the pepper is just tender,
  but still crunchy.  Remove the tomatoes from the can and tear them into
  pieces.  Add the shredded tomatoes to the mixture in the skillet. Add the
  liquid from the tomatoes along with an equal amount of chicken broth.
  Simmer the mixture for 30 to 45 minutes or until the sauce is the
  consistency you desire.  Makes about 2-1/2 cups.  From: Melinda Lee, KNX
  Food News Hour, KNX Radio, Los Angeles.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rancho California Rice (Ronald Reagan)
 Categories: Casseroles, Mexican, Vegetarian, Rice/grains
      Yield: 8 servings
 
      1 c  Onion, chopped                      1    Bay leaf, crumbled
      4 tb Butter                                   Salt & Pepper, to taste
      4 c  Rice, cooked                       16 oz Whole green chilis (canned)
      2 c  Sour cream                          2 c  Grated cheddar
      1 c  Cottage cheese                 
 
  Saute onions in butter until limp. Add rice, sourcream, cottage cheese, bay
  leaf, salt & pepper.  Mix well. In greased cassarole dish, put a layer of
  rice mixture, a layer of chilies (seeded and cut into strips), and 1/2 cup
  cheddar. Repeat (save 1/3 C cheddar) ending with a layer of rice. Bake for
  25 min in 375F oven.  Top with remaining cheese, and bake 10 more minutes
  
  Source: US Bi-cenntennial commemmorative cookbook Governor Ronald Reagan,
  California
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Red Chile Oil
 Categories: Condiment, Mexican
      Yield: 6 servings
 
      2 c  Cups                                     -Piquin or Cayenne
      1 c  Dried red chiles such as            2 c  Vegetable oil
 
  Heat the oil in a pan to 350 F.  Remove from heat, add chiles, and let
  stand until cool.
  
  Cover pan and let stand for 12 to 24 hours ... the longer it sits the
  hotter it gets.  Strain and use as any vegetable oil.
  
  The Whole Chili Pepper From the collection of Jim Vorheis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Red Chile Sauce
 Categories: Sauces, Mexican
      Yield: 3 servings
 
      2 tb Lard or bacon drippings                  -sauce (optional)
      2 tb Flour                             3/4 ts Salt
    1/4    To 3/4 cup ground red chile         1    Garlic clove, crushed
      2 c  Cooled beef bouillon or                  Pinch of ground Mexican
           -water                                   -oregano (optional)
           Up to 4 ounces of tomato            1 ds Of ground comino (optional)
 
  Makes about 3 cups
  
  Melt lard in a saucepan over low heat.  Add the flour and stir until well
  mixed and slightly browned.
  
  Add teh smaller amount of chile to the bouillon or water, either when
  trying a new batch of chile or when preparing this recipe for the first
  time.  Taste, then add more chile after the water is well mixed into the
  roux.  Stir constantly when adding the water and continue to stir until a
  smooth sauce is obtained.  Add tomato sauce, if desired. Slowly add it to
  the dlour mixture, stirring constantly.
  
  Season; taste and adjust the seasonings.
  
  Simmer for at least 10 minutes, or longer, to develop the flavor.
  
  Jane Butel's Tex-Mex Cookbook From the collection of Jim Vorheis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Red Enchilada Sauce
 Categories: Sauces, Mexican
      Yield: 2 servings
 
     10    Large red chile pods            1 1/2 ts Bacon drippings
  1 1/2 ts Flour                               1    Small onion chopped
      4    Garlic cloves                       1    Salt and pepper to taste
    1/4 ts Cumino                              1 tb Oregano
      1 ts Cilantro (optional)            
 
  Boil chile pods in small sauce pan with 8-12 oz of water until soft. Place
  chiles, oregano, onions, garlic and salt and pepper in blender. Liquefy
  mixture. In a 2 qt. sauce pan heat bacon drippings and brown flour. Add the
  chile mixture and simmer for 30-45 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Red Enchiladas with Cheese
 Categories: Mexican, Cheese/eggs
      Yield: 6 servings
 
      1 c  Onion; Finely Chopped, 1 Lge        1 ts Cumin; Ground
      2    Cloves Garlic;Finely Chopped        1 ts Oregano Leaves; Dried
    1/4 c  Vegetable Oil                     1/8 ts Pepper
    1/2 c  Chicken Broth                      12    Corn Or Flour Tortillas; *
      4 c  Tomatoes; Chopped, 4 Medium        12 oz Mozzarella Cheese; Shredded
      1 tb Red Chiles; Ground                       Dairy Sour Cream
      1 ts Salt                           
 
  *    Tortillas should be 6 to 7 inches in diameter.
  ~-------------------------------------------------------------------------
  Cook and stir onion and garlic in oil in a 10-inch skillet over medium
  heat, until onion is tender.  Stir in remaining ingredients except the sour
  cream, tortillas, and cheese.  Heat to boiling then reduce the heat.
  Simmer, uncovered, for 30 minutes, stirring occasionally.  Heat the oven to
  350 degrees F.  Dip each tortilla into sauce to coat both sides. Spread 2
  Tbls of the chease on each tortilla and roll up.  Place seam sides down in
  an ungreased 13 X 9 X 2-inch baking dish.  Pour remaining sauce over
  enchiladas and sprinkle with remaining cheese.  Bake, uncovered, until the
  cheese is melted, about 15 minutes.  Serve warm with the sour cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Red Pepper Sour Cream Sauce
 Categories: Sauces, Vegetables, Mexican
      Yield: 8 servings
 
      3    Red Bell Peppers *                1/2 c  Dairy Sour Cream
      1    Red Jalapeno Pepper *               1 ts Sugar
 
  *  Peppers should be roasted and peeled.
  ~-------------------------------------------------------------------------
  Place bell peppers and chile in food processor workbowl fitted with steel
  blade or in a blender container; cover and process until well blended. Stir
  in sour cream and sugar. Makes about 2 cups of sauce
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Red Rice
 Categories: Mexican, Soups/stews, Rice/grains
      Yield: 6 servings
 
      1 ea Red Bell Pepper; Lg, *              1 c  Rice; Regular, Uncooked
      1 x  Jalepno Peppers; **                 2 c  Chicken Broth
    1/4 c  Onion; Chopped, 1 Sm              1/4 ts Salt
      2 tb Margarine Or Butter               1/8 ts Red Pepper Sauce
 
  * Roast and peel the pepper (See Sowest 1 for directions) and seed. ** You
  should use the red jalapeno peppers and they should be roasted, peeled and
  seeded.  (See Sowest 1 for directions)  This is also to your taste. Use as
  many peppers as you like.
  
  Place the bell pepper and chiles in a food processor workbowl fitted with
  the steel blade or in a blender container; cover and process until smooth.
  Cook and stir the onion and garlic in the margarine in a 3-quart saucepan
  until the onion is tender.  Stir in the remaining ingredients except the
  bell pepper mixture.  Heat to boiling, stirring once or twice; reduce the
  heat.  Cover and simmer for 16 minutes.  (DO NOT lift the cover or stir!)
  Remove from the heat; stir in the bell pepper mixture.  Cover and let steam
  for about 10 minutes and then serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Red Snapper Veracruz Style
 Categories: Mexican, Fish/sea
      Yield: 6 servings
 
      2 lb Fish Fillets; *                   1/2 c  Pimento Stuffed Olives; **
     12 ea New Potatoes; Small, 1 lb         1/4 c  Water
    1/3 c  Flour; Unbleached                   1 tb Lime Juice
      1 ts Salt                                1 ea Pickled Jalapeno Pepper; ***
    1/8 ts Pepper                            1/2 ts Sugar
    1/4 c  Olive Or Vegetable Oil            1/8 ts Cinnamon; Ground
      1 ea Onion; Large, Sliced              1/8 ts Cloves; Ground
      1 ea Clove Garlic; Minced                1 ea Bay Leaf
     15 oz Tomato Puree; 1 cn            

---------------------------------GARNISHES---------------------------------
      1 x  Toast; Buttered                
 
  *    Use large Red Snapper or other fish fillets cut into 6 serving pieces
     in this recipe. ** The pimento-stuffed olives should be sliced. *** Use
  a small pickled Jalapeno Pepper that has been rinsed, seeded and
     cut into strips. (Optional) Thaw the fish fillets if frozen. In a
  covered pan, cook the potatoes in enough boiling salted water to cover for
  about 15 minutes or until nearly tender; drain. When cool enough to handle,
  peel and set aside.  Combine flour, salt and pepper. Coat fish fillets on
  both sides with the seasoned flour mixture. In a large skillet, cook fish
  fillets in hot oil for about 5 minutes per side or until done. Remove
  fillets from the skillet and set aside. Drain off the remaining oil,
  reserving 1 Tbls.  In the same skillet, cook the onion and garlic in the
  reserved oil until tender but not brown. Add the tomato puree, olives,
  water, lime juice, jalapeno pepper (if used), sugar, cinnamon, cloves and
  the bay leaf mixing well. Add the potatoes, bring to boiling then reduce
  the heat and simmer, uncovered, for about 5 minutes. Add the fish fillets
  and cook about 5 minutes or until fish fillets are heated through. Remove
  the bay leaf. Arrange the fish fillets and potatoes on a serving platter,
  spoon the sauce over all. garnish platter with triangles of buttered toast
  if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Refried Beans - Frijoles Refritos
 Categories: Mexican, Beans, Cheese/eggs
      Yield: 6 servings
 
      2 c  Cooked Beans                      1/2 c  Grated Longhorn Cheese
      3 tb Lard Or Bacon Drippings        
 
  Heat lard or bacon drippings in frying pan or saucepan. Add beans, mash and
  simmer for 5 minutes. Top with cheese and serve when melted. NOTE: this
  along with green chili and/or salsa is a great burrito filling.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Refried Black Beans
 Categories: Mexican, Beans
      Yield: 6 servings
 
    1/4 c  Onion; Chopped, 1 Sm               30 oz Black Beans; Undrained, 2 Cn
      2 ea Jalapeno Chiles; *                  1 ea Chipotle Chile; **
      2 ea Cloves Garlic;Finely Chopped        1 ts Red Chiles; Ground
      2 tb Vegetable Oil                     1/2 ts Salt
 
  *     The Jalapeno peppers should be seeded, with care, and finely chopped.
  ** The Chipotle Chile should be one that has been canned in Adobo Sauce and
  it should be chopped.
  
  Cook and stir the onion, jalapeno peppers, and the garlic in the oil in a
  10-inch skillet over medium heat until the onion is tender.  Stir in the
  remaining ingredients and mash the beans.  Cook, uncovered, stirring
  occasionally, until thick, about 15 minutes.  Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rice and Sour Cream Casserole
 Categories: Casseroles, Mexican, Rice/grains, Vegetarian
      Yield: 4 servings
 
    3/4 lb Monterey Jack Cheese                3 c  Cooked Rice
      3 c  Dairy Sour Cream                    1    Salt & Pepper To Taste
      2 cn Diced Green Chiles                1/2 c  Grated Cheddar, Garnish
 
  Cut Jack Cheese into strips about 1/8" thick. Thoroughly mix sour cream and
  chiles. Butter a 1-1/2 quart casserole. Season rice with salt and pepper.
  Layer rice, sour cream mixture and cheese strips, in that order, until you
  finish with rice on the top. Bake in 350F oven for about 30 minutes.
  During the last few minutes of baking sprinkle the grated cheddar cheese
  over the rice and allow it to melt before removing casserole from oven. I
  have been told this dish should be illegal, it is so good.  From: Syd's
  Cookbook.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rice Con Queso
 Categories: Mexican, Rice/grains, Cheese/eggs, Vegetarian
      Yield: 6 servings
 
      3 c  Cooked brown rice (1 1/2            1 lg Onion, chopped
           -cups uncooked), cooked with        1 sm Can chiles, chopped
           Salt and pepper                   1/2 lb Ricotta cheese, thinned with
  1 1/3 c  Cooked black beans or                    -a little low fat milk or
           -blackeyed peas, pinto                   Yogurt until spreadable
           -beans,                           3/4 lb Shredded Monterrey Jack
           Etc. (about 1/2 cup                      -cheese
           -uncooked)                        1/2 c  Shredded cheddar cheese
      3    Cloves garlic, minced          
 
  Garnishes (optional): chopped black olives, onions, fresh parsley
  
  Preheat oven to 350 degree F.  Mix together rice, beans, garlic, onion, and
  chilies.  In a casserole, spread alternating layers of the rice-beans
  mixture, ricotta cheese, and jack cheese, ending with a layer of rice and
  beans.  Bake for 30 minutes.  During the last few minutes of baking,
  sprinkle cheddar cheese over the top.  Garnish before serving.
  
  Complementary protein:  rice and beans and milk products
  
  From:  DIET FOR A SMALL PLANET by Frances Moore Lappe' ISBN 0-345-30691-0.
  Random House, New York.  1971-82 Posted by: Karin Brewer, Cooking Echo,
  7/92
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rice Pudding (Mexican Style)
 Categories: Desserts, Rice/grains, Mexican
      Yield: 6 servings
 
      1 c  Rice, uncooked                      1 ts Salt
      1    Cinnamon stick                      1 tb Flour
  2 1/4 c  Water                               1 c  Milk
    1/2 c  Sugar                               3    Eggs
 
  Cook 1 cup rice with a cinnamon stick in 2 1/4 cups of water until very
  soft and rather dry. Mix 1/2 cup of sugar with 1 tablespoon of flour and 1
  teaspoon of salt. Add 1 cup of milk gradually and three beaten egg yolks to
  the sugar mixture. Add to rice, stirring constantly, if too thick add more
  milk and then cook until done. Beat 3 egg whites stiff and pour hot rice
  mixture into them. Sprinkle with cinnamon.
  
  From the Old Tucson "Mexican Plaza Cookbook" 1971
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rice with Crab
 Categories: Mexican, Fish/sea, Rice/grains
      Yield: 4 servings
 
    3/4 c  Long Grain Rice                   1/4 ts Salt
    1/4 c  Onion; Finely Chopped, 1 sm.        1 x  Hot Pepper Sauce; To Taste
      1 ea Clove Garlic; Minced              1/2 c  Frozen Peas
      2 tb Cooking Oil                     7 1/2 oz Crab Meat; 1 can, *, OR
  1 1/4 c  Water                           7 1/2 oz Frozen Shrimp; **
      8 oz Tomatoes; Cut up, 1 can             2 tb Sherry; Dry
  1 1/2 ts Instant Chicken Bouillon       
 
  *     Crab meat should be drained, broken into chunks,and the cartilage
        removed. ** Shrimp should be shelled and cooked. In a skillet cook
  rice, onion and garlic in oil over medium-low heat, stirring occasionally
  until rice is golden brown.  Remove from the heat. Add water, undrained
  tomatoes, bouillon granules, salt and a few dashes of hot pepper sauce.
  Cover and simmer about 15 minutes or till most of the liquid is absorbed.
  Stir in the peas and cook for 5 minutes longer.  Stir in the crab or shrimp
  and sherry; heat through.  Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rice, Cheese, Chili Medley
 Categories: Microwave, Mexican, Vegetarian, Rice/grains, Chili
      Yield: 6 servings
 
      1 c  Sour cream                          3 c  Hot cooked white or brown
      4 oz Can chopped green chilli,                -rice
           -drained                           12 oz Monterey jack (cut in
      1 tb Dried parsley                            -strips)
 
  Topping:  1/2 cup shredded Cheddar, 2 T toasted slivered almonds  (1/4 cup
  almonds, 1 T butter or margarine, place on pie plate and cook on high 1 1/2
  to 3 mins, stirring every 30 seconds)
  
  Mix sour cream and chilli, set aside. Mix parsley into the rice. ditto
  
  Layer 1 cup of rice, 1/2 the sour cream mixture, and 1/2 the cheese in a 1
  1/2 quart casserole.  Repeat.  Cover with remaining rice.  Cover tightly
  with plastic wrap and nuke on medium high 8 - 10 minutes.
  
  Top with cheddar and almond mixture, recover, and let stand until the
  cheese melts, about 3 minutes.
  
  (Supposedly 6 servings...I doubt it!)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ricotta Tacos - Tacos De Requeson
 Categories: Mexican, Cheese/eggs
      Yield: 6 servings
 
           Jim Vorheis                              -chopped with seeds
    1/3 c  Fresh lime juice                    1 tb Roughly chopped cilantro
           Sea salt to taste                        The tacos:
    1/3 c  Finely chopped radishes             1 c  Drained and lightly salted
    1/4 c  Finely chopped white onion               -ricotta cheese
      1    Chile peron, black seeds            6    Thin 5-inch corn tortillas
           -removed and roughly                6    Toothpicks
           -chopped,                                Safflower oil for frying
           Or any hot green chile,        
 
  Have ready a tray lined with a double thickness of paper toweling.
  
  First make the sauce.  Put the lime juice and salt into a glass bowl, mix
  in the rest of the ingredients, and leave for at least 30 minutes to
  marinate.  This should make about 1 cup.
  
  Spread 1 tablespoon of the ricotta over half of each tortilla. Fold over
  and secure with a toothpick.
  
  Put oil to a depth of 1/4 inch in a large frying pan and heat. When hot but
  not smoking, add a few of the tacos and fry, turning once until they are a
  golden color and quite crisp.  Continue with the rest, adding oil if
  necessary.
  
  Drain the tacos well on paper toweling and remove as soon as they are cool
  enough to handle.  With a toothpick, ease them open and insert about 2
  tablespoons of the sauce.  Serve immediately; they cannot wait.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rio Grande Valley Spanish Rice
 Categories: Vegetables, Mexican, Spanish, Rice/grains
      Yield: 10 servings
 
      2 tb Bacon grease or oil               1/2 ts Black pepper (chopped)
  1 1/2 c  Rice                              1/2 c  Bell pepper (chopped)
    1/2 ts Garlic powder                     1/2 c  Onion
      1 ts Cumin seed                          1 c  Tomato sauce
    1/2 ts Oregano (Mexican)                   3 c  Boiling salted water
 
  In hot bacon grease, cook 1 1/2 Cups rice til golden brown. Add seasonings,
  chopped pepper and onion, and tomato sauce. Pour all this into boiling
  water. Reduce heat, cover and cook 12-15 minutes. Remove from heat, leave
  covered and  let steam  a few  minutes. Doubles  nicely
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Roasted Habanero Salsa From Hell
 Categories: Sauces, Mexican, Salsa
      Yield: 1 servings
 
      1 tb Virgin olive oil                   10    Habanero chile peppers
    1/3 c  Virgin olive oil                  1/4 c  Lime juice (about 2 limes)
      6    Ripe plum tomatoes, halved        1/4 c  Chopped cilantro
           Freshly ground black pepper    
 
  Combine tablespoon of olive oil and garlic and mix well.  Rub tomato halves
  with this mixture, sprinkle with salt and freshly cracked pepper and roast
  in 500-degree oven until they begin to take o some serious color, about 15
  to 20 minutes.  Remove from oven, cool to room temperature and dice.
  
  Meanwhile, grill habanero peppers over a medium-hot fire until slightly
  colored, 2 to 3 minutes.  Temove peppers from fire and mince.  Be very
  careful when working with this pepper.  Wear gloves when mincing it, and if
  you get any of the juice on your skin, wash it off with a mild bleach
  solution, which neutralizes the capsaicin.  Also, be sure not to rub your
  eyes while working with these peppers, and wash your hands well after
  you're done.  These little guys are incendiary.
  
  In medium-size bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime
  juice and cilantro, mix well, and prepare for takeoff.
  
  This salsa will keep, covered and refrigerated, about 5 to 6 weeks, mainly
  because no mold or bacteria would dare to come near the stuff. Yields 2
  cups.
  
  Source:  "Salsas, Sambals, Chutney and Chowchows" by Chris Schlesinger and
  John Willoughby.
  
  Typed by Steven Frank.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Roasted Tomato Sauce
 Categories: Sauces, Mexican
      Yield: 6 servings
 
    1/2 c  Onion, Chopped, 1 Medium            1 tb Basil Leaves, Fresh, Snipped
    1/4 c  Carrot, Finely Chopped              2 ts Sugar
      1 tb Vegetable Oil                     1/4 ts Salt
      2 lb Tomatoes, Roasted & Peeled        1/4 ts Ground Red Pepper
 
  Cook onion and carrot in oil over medium heat, stirring occasionally, until
  tender.  Cut tomatoes into fourths; drain.  Place onion, carrot, tomatoes
  and remaining ingredients in food processor work bowl fitted with steel
  blade or in blender container; cover and process until well blended. Serve
  warm or cold. Makes about 3 1/2 cups sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rollitos De Jaiba - Crab Rolls
 Categories: Fish/sea, Appetizers, Mexican
      Yield: 24 servings
 
  6 1/2 oz Crabmeat                          1/2 ts Salt
      1    Beaten Egg                          1 ts Chili Powder
    1/2 c  Tomato Juice                        2 ts Prepared Mustarrd
      1 c  Bread Crumbs                        1 ts Chopped Parsley
 
  Flake crab meat and remove any bones.  Add egg, tomato juice, bread crumbs,
  and seasonings; chill in refrigerator 2 to 3 hours.  Form mixture into
  finger-sized pieces.  Arrange on broiler rack over pan and broil 6 inches
  from source of heat, 5 minutes to each side.  Serve with toothpicks. Makes
  about 2 dozen.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rubio's Fish Tacos
 Categories: Fish/sea, Spices/etc., Mexican
      Yield: 6 servings
 
     12    Cod or favorite whitefish          12    Tortillas, corn, as
           -fillets (1-1/2 oz ea.)                  -thick/fresh as possible

--------------------------------BEER BATTER--------------------------------
      1 c  Flour                                    Garlic powder, pepper to
      1 c  Beer                                     -taste

--------------------------------WHITE SAUCE--------------------------------
    1/2 c  Mayonaise                         1/2 c  Yogurt

-----------------------------------SALSA-----------------------------------
      1    Garlic clove, peeled and                 -stems removed
           -minced                             2    Jalapeno chiles, seeded and
      6    Tomatoes, ripe, peeled,                  -chopped
           -seeded and diced               1 1/2 ts Salt
    1/2    Onion, minced                     1/4 ts Pepper
      2 tb Cilantro leaves, chopped,                Oil for deep frying

----------------------------------GARNISH----------------------------------
      1    Head cabbage, green,                1    Lime, cut into wedges
           -shredded                      
 
  Calories     per serving:             Number of Servings:   0 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS  +++*
  
  Mix flour with favorite spices such as garlic powder, red or black ground
  pepper.  Stir the flour mixture into the beer and mix until well blended.
  Wash fish by dipping in cold, lightly salted water or water with a little
  bit of lemon juice added.  Be sure fish is completely dry before dipping
  into batter.
  
  Prepare salsa; reserve.
  
  Put the vegetable oil into a deep skillet and bring to 375F.  Place fish in
  a single layer--do not let pieces touch each other.  Cook fish until batter
  is crispy and golden brown.
  
  Heat corn tortillas lightly in a skillet or Mexican comal until they are
  soft and hot.
  
  To assemble, on each tortilla layer the fish fillet, white sauce, salsa and
  cabbage.  Top it off with a squeeze of lime.  Fold tortilla over to serve.
  
  Source:  Bill Segui, FidoNet Cooking Echo.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: S&w Chicken Fajita Salad
 Categories: Salads, Mexican, Poultry
      Yield: 4 servings
 
      4    Boneless, skinless                1/4 c  Each chopped green onion,
           Chicken breast halves                    Red onion, cilantro
      1 cn (15-oz.) S&W Pinqutos or                 S&W Mesquite Cooking Sauce
           Black beans, undrained                   & Marinade
      1 cn (14-1/2 oz.) S&W Ready Cut               S&W Vintage Lites Red Wine
           Tomatoes, drained well                   Vinegar Dressing
      4 c  Shredded salad greens                    Garnish (optional):
    1/2 c  Diced bell pepper                        Guacamole & sour cream
 
  Brush chicken with Mesquite Cooking Sauce.  Broil or BBQ 3-5 min. per side
  or until done, basting with more Cooking Sauce; slice into thin strips.
  Combine remaining ingredients with chicken strips and toss with 1
  tablespoon Cooking Sauce & 2 tablespoons Vintage lites dressing.  Garnish
  with guacamole and sour crea, if desired.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Salsa Cruda (Fresh Salsa)
 Categories: Condiment, Mexican, Salsa
      Yield: 2 servings
 
      2 lg Tomatoes, peeled and                     -seeded and chopped
           -chopped.                           1 ts Ground cumin
      4    Tomatillos, husked and              1 ts Fresh lime juice
           -chopped.                           1 ts Sugar
      2    Fresh Anaheim chiles, seeded        1 ts Minced fresh cilantro
           -and chopped.                     1/2 ts Freshly ground black pepper
      5    Green onions, chopped.                   -(one half, not 1 to 2!)
      2    Fresh jalapeno pepper,            1/4 ts Salt.
 
  Makes about 2 cups.
  
  In lidded jar, combine all ingredients and marinate for at least one hour.
  May be stored for about 2-3 weeks in refrigerator.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Salsa De Suegra (Mother-In-Law Sauce)
 Categories: Sauces, Mexican, Salsa
      Yield: 2 servings
 
     10    Tomatillos                          2 tb Chopped Cilantro Leaves
      6 oz Green Tomato, Unripe              1/2 ts Sea Salt, To Taste
      2 tb Finely Choppped Scallions         1/3 c  Water
      3    Serrano Chilies, Chopped       
 
  MAKES 2 CUPS
  
  According to local lore, the cook serves this to her son-in-law because "le
  pica mucho" (it bites him a lot). It is very "picante". However, if you use
  3 chiles, it is only pleasantly picante. This sauce should have a thick,
  rough consistency and is used with frijoles, rice, or broiled meats. It is
  best eaten fresh but will keep for a few days in the refrigerator without
  spoiling. It does not freeze well.
  
  Roughly chop the tomatoes, add a little at a time with the rest of the
  ingredients to a blender jar, and blend for a few seconds with each
  addition until the sauce has a rough consistency.
  
  the key to salsa verde is the tomatillos (tomate verde -- NOT just a green
  tomato)...don't know where you're from, but if it's the west or southwest,
  you'll probably find them in the super...if not, they are available canned,
  in a mexican food section.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Salsa Fresca
 Categories: Sauces, Mexican, Spices/etc., Hot, Condiment
      Yield: 1 servings
 
      1 lb Ripe Tomatoes                     1/2 c  Ice Water
    1/4 c  Chopped Scallions                        Salt
      2 md Finely Chopped Jalapenos            1 ts Crushed Oregano Leaves
      1 tb Fresh Lime Juice               
 
  Chop the tomatoes and add to the onions and jalapenos in a medium sized
  bowl.  Add the remaining ingredients and mix by hand, bruising the tomato
  pieces.  Taste and adjust seasonings if necessary.  Serve at once as this
  salsa doesn't keep well.  The difference between this salsa and Pico De
  Gallo is that this recipe calls for oregano and Pice De Gallo calls for
  cilantro.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Salsa Iv
 Categories: Mexican, Sauces, Salsa
      Yield: 1 servings
 
      2 ea Tomato; diced                       2 tb Coriander, fresh; chopped
      1 ea Pepper, bell, green;                1 tb Lime juice
           -seeded/diced                       1 pn Sugar (opt)
      3 ea Jalapeno; deveined                       Salt
    1/4 c  Onion, red; chopped                      Pepper, black
 
  In a bowl, combine tomatoes, peppers, onion, coriander and lime juice. Just
  before serving, season with pinch sugar, salt and pepper to taste. Makes
  about 2 cups. From The (Montreal) Gazette, 5/29/91 per James Lor
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Salsa Mexicana
 Categories: Condiment, Mexican, Salsa
      Yield: 6 servings
 
  1 1/2 c  Unskinned tomatoes, diced         1/3 c  Chopped cilantro
    3/4 c  Finely chopped white onion        1/2 ts Salt, or to taste
      6    Serrano chilies, finely           1/2 c  Water
           -chopped                       
 
  This particular salsa is meant to be eaten fresh as it does not freeze well
  & looses its eye appeal by the second day.
  
  (use just enough to moisten the tomatoes and yield the desired texture)
  
  Mix together all ingredients and set aside at room temperature for about 30
  minutes before using.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Salsa Mexicana (Cruda)
 Categories: Mexican, Salsa
      Yield: 6 servings
 
      1 md Tomato (6 ounces)                   3    Chiles seranos, finely
      4 tb Finely chopped white onion               -chopped, with seeds
      2 tb Roughly chopped fresh             1/2 ts Salt, or to taste
           -coriander                        1/3 c  Cold water
 
  Chop the unskinned tomato and mix with the rest of the ingredients.
  
  Although this can be made up to three hours ahead, it is best made at
  almost the last minute, for it soon loses its crispness and the coriander
  it's sharp flavor.
  
  From: The Cuisines of Mexico Shared By: Pat Stockett
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Salsa Picante
 Categories: Sauces, Mexican, Salsa
      Yield: 1 servings
 
      2 c  Tomatoes, canned, with juice        1 pn Sugar
      1 sm Onion                                    Salt, to taste
      2    Chile serrano                  
 
  Now are we talking about the mild, Old El Paso-type green chiles (which are
  a mild sort of chile poblano), or are we talking about jalapenos and
  serranos?  It makes a buncha difference.  Salsa picante (which is what we
  mean when we talk about "salsa" down here) is made with one or both of the
  last two.  Acting on the presumption that it's salsa picante that you mean,
  here's a recipe.  One serrano equals two jalapenos.  If you use jalapenos,
  removing the veins from the inside will make it less hot.
  
  Place all ingredients in a blender or food processor and blend until finely
  chopped.  Pour into a saucepan and bring to a boil.  Lower heat and simmer
  30 minutes.  Cool slightly, pour into a pint jar, and refrigerate, or
  process in a boiling water bath 10 minutes (in which case reduce the
  cooking time the same amount). This sauce will keep three to four weeks in
  the refrigerator. Cooking Texas Style Candy Wagner & Sandra Marquez
  
  FROM: PAT STOCKETT                    DATE: 08-07-93
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Salsa Sandwich
 Categories: Mexican, Fish/sea, Condiment, Salsa
      Yield: 6 servings
 
      1 cn Tuna                              1/4 md Red onion, finely chopped
      1    Mango or papaya, peeled and              Juice of 1/2 lime
           -diced                              1 pn Of cumin
      1    Orange, peeled and diced          1/2    Red pepper, diced
      1    Pear, peeled and diced            1/2    Jalapeno pepper, finely
      2    Sprigs fresh cilantro,                   -diced
           -chopped                            1 pn Of crushed black pepper
 
  Place all ingredients except tuna into small bowl.  Mix well and let sit
  for half an hour to allow flavours to blend. Spread on your favorite bread
  and top with tuna chunks.
  
  Origin: Tuna Ad in Canadian Living, November 1989. Shared by: Sharon
  Stevens
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Salsa Verde, Mexican Style
 Categories: Mexican, Sauces, Salsa
      Yield: 2 servings
 
    1/2 md Onion, finely minced              1/2 ts Salt, OR more
      1 tb Minced, fresh cilantro             10 oz Canned tomatillos, well
      1    Serrano or jalapeno chile,               -drained
           -finely minced                 
 
  1.  If possible, use an electric blender or food processor to blend all the
  ingredients together.  (Without machines, use a fork or mortar and pestle
  to mash the ingredients.)
  
  2.  Taste and adjust seasonings.
  
  Makes about 2 cups.
  
  From:  JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New
  York.  1980.  ISBN 0-517-539861 Posted by: Karin Brewer, Cooking Echo, 1/93
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Salsa with Fresh Cilantro
 Categories: Condiment, Mexican, Salsa
      Yield: 1 servings
 
    1/4 c  Chopped Fresh Cilantro                   - Peeled, Seeded and Minced
           - Leaves                          1/4 c  Chopped Onion
      2 md Tomatoes, Chopped                   1    Minced Garlic Clove
      1 sm Serrano or Jalapeno Pepper        1/2 ts Red Wine Vinegar
 
  Mix all ingredients.  Serve with tortilla chips or Mexican foods.  Great in
  guacamole.  Makes approximately 1 cup.  Typed by Syd Bigger.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: San Antonio Chili
 Categories: Chili, Mexican, Sauces, Beans
      Yield: 10 servings
 
      3 lb Coarsely ground meat (chili       1/2 ts Cayenne pepper
           -meat)                              2    Large cloves garlic, minced
      6 tb Chili powder                        1 ts Tabasco
      1 tb Oregano                         1 1/2 qt Water
      1 tb Cumin                             1/4 c  White corn meal
      1 tb Salt                           
 
  A variation of the standard chili fare.  Unusual in that it uses corn meal.
  
  Number of Servings:  10          Approx. Cook Time: 40
  
  In Dutch oven, brown ground meat; drain. Add seasoning and water; heat to
  boil. Reduce heat, cover and simmer for 1 hour and 30 minutes. Skim off
  fat. Stir in corn meal and simmer uncovered for 30 minutes. Stir
  occasionally.
  
  Variation: Try part ground beef, pork and venison as a substitute for the
  chili meat for a wonderful flavor variation.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Santa Fe Chicken
 Categories: Mexican, Poultry
      Yield: 8 servings
 
      1 x  Black Bean Relish; *              1/4 ts Pepper
      8 ea Chicken Breast Halves; **           2 ea Cloves Garlic;Finely Chopped
    1/4 c  Vegetable Oil                     1/2 c  Onion; Chopped, 1 Medium
      2 tb Lime Juice                         14 oz Artichoke Hearts; ***
    1/2 ts Salt                           
 
  *    See Sowest 2 for recipe. ** Chicken Breast Halves should be boneless
  and skinless. *** There should be 1 can (14 oz) of Artichoke hearts,
  drained and cut
       into quarters. Prepare Black Bean Relish and set aside. Place the
  chicken breasts in a shallow glass or plastic dish. Mix remaining
  ingredients except the artichoke hearts; pour over the chicken. Cover and
  refrigerate for 1 hour. Set oven control to broil. Remove chicken from the
  marinade. Place chicken on a greased broiler pan (with out the rack); brush
  with the marinade. Broil chicken with the tops about 4 inches from the heat
  until light brown, about 10 minutes. Turn chicken over and brush with the
  marinade. Arrange the artichoke hearts around the chicken. Broil until
  chicken is done, about 8 to 11 minutes longer. Serve with Black Bean
  Relish.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Santa Fe Flank Steak
 Categories: Mexican, Beef
      Yield: 8 servings
 
      3 ea Guajillo Chiles                   1/4 ts Salt
      2 ea Cloves Garlic;Finely Chopped      1/4 ts Pepper; Freshly Ground
      1 tb Brown Sugar; Firmly Packed          2 lb Beef Flank Steak
      1 ts Thyme Leaves; Dried            
 
  Place chiles and enough water to cover the chiles in a 2-quart saucepan.
  Heat to boiling.  Boil, uncovered, for 5 minutes and then drain.  Remove
  stems and finely chop the chiles.  Mix chiles and remaining ingredients
  except the steak.  Rub mixture on both sides of the steak.  Cover and
  refrigerate for an hour.  Set oven control to broil.  Place beef on rack in
  the broiler pan.  Broil with tops about 3 inches from the heat until brown,
  about 5 minutes.  Turn beef and broil until medium-rare about 4 to 6
  minutes longer.  Cut beef, diagonally across the grain, into very thin
  slices.
 
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